CN103960578A - Special composite household handmade noodle buckwheat powder and preparation method thereof - Google Patents
Special composite household handmade noodle buckwheat powder and preparation method thereof Download PDFInfo
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- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 113
- 241000219051 Fagopyrum Species 0.000 title claims abstract description 81
- 235000012149 noodles Nutrition 0.000 title claims abstract description 36
- 239000000843 powder Substances 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 5
- 239000002131 composite material Substances 0.000 title abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 92
- 108010068370 Glutens Proteins 0.000 claims abstract description 33
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 241000209140 Triticum Species 0.000 claims abstract description 28
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- 238000010521 absorption reaction Methods 0.000 claims description 8
- 238000005187 foaming Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 8
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- 238000001035 drying Methods 0.000 abstract description 4
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- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 230000001007 puffing effect Effects 0.000 abstract 1
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- 238000004519 manufacturing process Methods 0.000 description 4
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- 244000130270 Fagopyrum tataricum Species 0.000 description 3
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- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
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- 229920000945 Amylopectin Polymers 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
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- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002607 hemopoietic effect Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
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- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
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- 239000002304 perfume Substances 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
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- 235000005493 rutin Nutrition 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses special composite household handmade noodle buckwheat powder and a preparation method thereof, and belongs to the field of food processing. The special buckwheat powder comprises the following components in percentage by weight: 50-67% of buckwheat powder, 25-35% of high-gluten wheat flour and 8-15% of vital wheat gluten. According to the invention, the buckwheat wheat flour is subjected to microwave drying, and the buckwheat powder is puffed while drying, so that the water absorbability of the composite buckwheat powder can be improved, and the taste of made noodles can be more palatable, and cannot be gritty. The micro-wave heating speed is high, and heat is generated inside the buckwheat powder through molecular movement, so that the size of the buckwheat powder can be expanded quickly, and therefore, compared with extrusion, the puffing of the powder is from inside to outside in the microwave heating process, without depending on metal pipelines for forming narrow spaces, a problem of lead residue and other heavy metal residue can be solved, unnecessary chemical reactions can be prevented, original flavor of buckwheat powder can be kept well, the taste of handmade buckwheat noodles is traditional, and taste requirements of people on traditional handmade buckwheat noodles can be met well.
Description
Technical field:
The present invention relates to a kind of flour, relate in particular to special buckwheat of a kind of family's handmade noodle and preparation method thereof.
Background technology:
Buckwheat has another name called triangle wheat, Wu Mai, be a kind ofly cold-resistantly freeze, the Duan Ji Liao Ke crop of barren environment, can be divided into sweet buckwheat and duck wheat.Sweet buckwheat protein content is 10.34% after measured, and essential amino acids content is 408.1mg/g, has very high nutritive value, and the elderly is had to various health-care, is the natural nutrition health food resource of a kind of urgency utilization to be developed.Bitter buckwheat and sweet buckwheat not quite can be distinguished in appearance from seed; Making on finished product, sweet buckwheat foods color and luster turns white, and duck wheat food is yellow green.In mouthfeel, sweet buckwheat foods mouthfeel is light, and without peculiar taste, duck wheat food mouthfeel is bitter, allows the first edible more difficult acceptance of people, but after eating, but leaves its unique perfume.Bitter buckwheat has remarkable healthy nutritive value and outstanding dietotherapy effect, is the outstanding grain medicine dual-purpose grain kind that international food and agricultural organization generally acknowledges, is that the typical case of China's integration of drinking and medicinal herbs culture embodies.Bitter buckwheat mainly originates in China high and cold mountain area, and the fleece-flower root, the rheum officinale etc. familiar with people are blood brothers, contain bioflavonoid as rutin, nicotinic acid etc., also contain more rich macroelement and trace element, therefore, be described as " kings of five cereals ", three fall food, and its nutritive value is very high.But no matter be sweet buckwheat or bitter buckwheat, nowadays the nutrition eating method of buckwheat flour is also more and more paid attention to by people, especially diabetic.
Buckwheat flour is not because itself is substantially containing gluten, so have no idea to make noodles with pure Buckwheat flour, at present in family, the method for traditional making noodle prepared from buckwheat is: after buckwheat flour and high muscle wheat flour are fully mixed, be placed in basin, put into the hot water of appropriate 90 DEG C, after being stirred with chopsticks, be kneaded into again dough, build treacle system with wet cloth.But buckwheat flour content is generally no more than 15% in this way, still easy-formation not of the noodle prepared from buckwheat of producing, easily broken, easily stick with paste soup, mouthfeel is not good, gritty tooth, if bitter buckwheat, bitter taste also can be clearly.Owing in manufacturing process being boiling water and face, therefore for very dangerous with face person, the temperature of the face that hot water scalded is generally being spent more than 80, the again cool and face if dried in the air, is difficult for agglomeratingly, and ductility, chewiness are all not enough, but if while hot and face, easily to causing scald with the hand of dough figurine.
At present, noodle prepared from buckwheat is on the market main mainly with buckwheat flour vermicelli, its processing technology is also mainly divided into two kinds: a kind of is that publication number is the patent of invention " taro and buckwheat noodle " of CN101744173B, and its disclosed method, for adding a large amount of various flour improvers, is improved the ductility of buckwheat flour.Another kind is taking disclosed expanded method in the patent of invention of publication number CN89108677.3 " expansion buckwheat vermicelli producting production method " as basis.The expansion method is here mainly to utilize HTHP, by the expanded buckwheat seed of screw device or flour.
But the society day by day improving in living standard, consumer has not only been satisfied with mouthfeel and nutrition, also especially payes attention to for food security.For the security of various flour improvers, consumer has often been full of various queries.And the process of extrusion, often must be by metallic conduit, metallic conduit the inside has the heavy metals such as lead, tin, chromium conventionally; the in the situation that of high temperature; these heavy metals contaminated food products of will vaporizing, accumulates in human body and is difficult to discharge, and human body is damaged.Such as, when in blood, lead content is high, can affect the nerves system, cardiovascular system, digestive system and hemopoietic system, cause dull mind, apocleisis, and anaemia, the symptoms such as vomiting, therefore absolutely not can eat more.Though vermicelli instant simultaneously, still, because it is compressing and standing time is long, therefore nutritive value and eating mouth feel etc. have lacked the taste of homely handmade noodle.
Summary of the invention:
The object of the invention is to overcome the defect of above-mentioned existing dried buckwheat noodle, provide the one can safe edible, suitable homecraft be rolled the wheat flour specially of noodle prepared from buckwheat processed again.
In order to achieve the above object, the present invention adopts following technical scheme:
A kind of family handmade noodle specific complex buckwheat, is made up of the raw material of following percentage by weight: Buckwheat flour 50-67%, high muscle wheat flour 25-35%, Gluten 8-15%.
Described family handmade noodle specific complex buckwheat, prepared by following methods:
(1) Buckwheat flour is sprayed to demineralized water, stir, the ratio of face and water is 70-80%:30-20%.
Described Buckwheat flour is selected fresh buckwheat tradition powder process then.
(2) Buckwheat flour being stirred is spread into square position, 750-1500w, no pulse, heating using microwave is to the obvious expanded foaming of flour until inside and outside all exsiccation.
(3) Buckwheat flour after microwave bulking is pulverized, crossed after CB42 sieve, for subsequent use.
(4) described high muscle wheat flour is selected wet gluten content >=35%, the more than 90% high muscle hard of the special one-level winter wheat flour of CB36 percent of pass;
(5) described Gluten is selected water absorption rate >=150%, albumen >=75%, and CB36 percent of pass reaches more than 85% high-quality Gluten;
(6) in proportion above-mentioned raw material for subsequent use is mixed, measure as requested, seal, pack, be finished product.
Beneficial effect:
1. the present invention has adopted the method for microwave drying to process Buckwheat flour, in drying Buckwheat flour, utilize expanded principle to make Buckwheat flour expanded, amylopectin fracture in Buckwheat flour, and complete the process of starch gelatinization, thus increase the water imbibition of overall compound buckwheat, obviously improve dough rheological characteristics, make the compound noodle prepared from buckwheat mouthfeel made also thereupon more agreeable to the taste, not gritty tooth.Because heating using microwave speed is fast, material inner air and moisture, through molecular motion, inner heat production, volume expands rapidly, and because mass transfer rate is slow, heated gas has the trend of expansion in height pressured state; In the time reaching certain pressure, material will occur expanded; Therefore for extrusion, whole microwave bulking process from inside to outside, causes small space without contacting metal pipeline for it, has avoided the problem of plumbous and other heavy-metal residuals, be difficult for causing unnecessary chemical reaction, retained preferably the original local flavor of Buckwheat flour.
2. the flour improver using in the present invention's formula only has Gluten, and tanimoto powder, as a kind of natural plant, utilizes physics mode to separate and obtains from flour, safe and harmless, safer, reliable compared with food additives.
3. the compound buckwheat of the present invention is composite by science, the making of very applicable family handmade noodle, and it is made easily, after warm water and face, rolls system; Avoid easily scalding because of boiling water and face the problem of hand, also overcome when conventional composite noodle prepared from buckwheat is made easy-formation not, easily broken problem.Prepared noodle color is pure, and smooth surface is difficult for after cooking sticking with paste soup, and gritty tooth not, chews strength, especially manufactures through receiving and distributing to roll, and mouthfeel tradition, meets the taste requirement of people for traditional hand feeling buckwheat flour more.
Detailed description of the invention
Below by specific embodiment narration the present invention.Unless stated otherwise, in the present invention, technological means used is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, but not limits the scope of the invention, and the spirit and scope of the invention are only limited by claims.To those skilled in the art, do not deviating under the prerequisite of essence of the present invention and scope various changes that the material component in these embodiments and consumption are carried out or change and also belong to protection scope of the present invention.
Embodiment 1
A kind of family handmade noodle specific complex buckwheat, is made up of the raw material of following percentage by weight: Buckwheat flour 60%, high muscle wheat flour 30%, Gluten 10%.
Described family handmade noodle specific complex buckwheat, prepared by following methods:
(1) Buckwheat flour is sprayed to demineralized water, stir, the ratio of face and water is 75%:25%.
Described Buckwheat flour is selected fresh buckwheat tradition powder process then.
(2) Buckwheat flour being stirred is spread into square position, 1100w, no pulse, heating using microwave is to the obvious expanded foaming of flour until inside and outside all exsiccation.
(3) Buckwheat flour after microwave bulking is pulverized, crossed after CB42 sieve, for subsequent use.
(4) described high muscle wheat flour is selected wet gluten content >=35%, the more than 90% high muscle hard of the special one-level winter wheat flour of CB36 percent of pass;
(5) described Gluten is selected water absorption rate >=150%, albumen >=75%, and CB36 percent of pass reaches more than 85% high-quality Gluten.
(6) in proportion above-mentioned raw material for subsequent use is mixed, measure as requested, seal, pack, be finished product.
Embodiment 2
A kind of family handmade noodle specific complex buckwheat, is made up of the raw material of following percentage by weight: Buckwheat flour 50%, high muscle wheat flour 35%, Gluten 15%.
Described family handmade noodle specific complex buckwheat, prepared by following methods:
(1) Buckwheat flour is sprayed to demineralized water, stir, the ratio of face and water is 70%:30%.
Described Buckwheat flour is selected fresh buckwheat tradition powder process then.
(2) Buckwheat flour being stirred is spread into square position, 750w, no pulse, heating using microwave is to the obvious expanded foaming of flour until inside and outside all exsiccation.
(3) Buckwheat flour after microwave bulking is pulverized, crossed after CB42 sieve, for subsequent use.
(4) described high muscle wheat flour is selected wet gluten content >=35%, the more than 90% high muscle hard of the special one-level winter wheat flour of CB36 percent of pass;
(5) described Gluten is selected water absorption rate >=150%, albumen >=75%, and CB36 percent of pass reaches more than 85% high-quality Gluten.
(6) in proportion above-mentioned raw material for subsequent use is mixed, measure as requested, seal, pack, be finished product.
Embodiment 3
A kind of family handmade noodle specific complex buckwheat, is made up of the raw material of following percentage by weight: Buckwheat flour 67%, high muscle wheat flour 25%, Gluten 8%.
Described family handmade noodle specific complex buckwheat, prepared by following methods:
(1) Buckwheat flour is sprayed to demineralized water, stir, the ratio of face and water is 80%:20%.
(2) Buckwheat flour being stirred is spread into square position, 1500w, no pulse, heating using microwave is to the obvious expanded foaming of flour until inside and outside all exsiccation.
(3) Buckwheat flour after microwave bulking is pulverized, crossed after CB42 sieve, for subsequent use.
(4) described high muscle wheat flour is selected wet gluten content >=35%, the more than 90% high muscle hard of the special one-level winter wheat flour of CB36 percent of pass;
(5) described Gluten is selected water absorption rate >=150%, albumen >=75%, and CB36 percent of pass reaches more than 85% high-quality Gluten.
(6) in proportion above-mentioned raw material for subsequent use is mixed, measure as requested, seal, pack, be finished product.
Embodiment 4
Select commercially available certain brand dried buckwheat noodle (control group 1), commercially available home-use buckwheat (control group 2) and adopt the embodiment of the present invention 1 product (experimental group), carrying out contrast test, experimental result is as follows:
Can be obtained by above-mentioned contrast test, the noodle prepared from buckwheat buckwheat aromatic flavour of production of the present invention, color are pure, and the boiling time is short, nutrient composition content is high, sensory of noodles is smooth, chewiness, be difficult for sticking with paste soup, strip-breaking rate is low, and content of beary metal is significantly less than national standard.
Claims (7)
1. family's handmade noodle specific complex buckwheat, is made up of the raw material of following percentage by weight: Buckwheat flour 50-67%, high muscle wheat flour 25-35%, Gluten 8-15%.
2. family according to claim 1 handmade noodle specific complex buckwheat, is characterized in that, is prepared by following methods:
(1) Buckwheat flour is sprayed to demineralized water, stir, the ratio of face and water is 70-80%:30-20%;
Described Buckwheat flour is selected fresh buckwheat tradition powder process then;
(2) Buckwheat flour being stirred is spread into square position, 750-1500w, no pulse, heating using microwave is to the obvious expanded foaming of flour until inside and outside all exsiccation;
(3) Buckwheat flour after microwave bulking is pulverized, crossed after CB42 sieve, for subsequent use;
(4) described high muscle wheat flour is selected wet gluten content >=35%, the more than 90% high muscle hard of the special one-level winter wheat flour of CB36 percent of pass;
(5) described Gluten is selected water absorption rate >=150%, albumen >=75%, and CB36 percent of pass reaches more than 85% high-quality Gluten;
(6) in proportion above-mentioned raw material for subsequent use is mixed, measure as requested, seal, pack, be finished product.
3. family according to claim 1 handmade noodle specific complex buckwheat, is characterized in that, is made up of the raw material of following percentage by weight:: Buckwheat flour 60%, high muscle wheat flour 30%, Gluten 10%.
4. the special Buckwheat flour of family according to claim 3 handmade noodle, is characterized in that, is prepared by following methods:
(1) Buckwheat flour is sprayed to demineralized water, stir, the ratio of face and water is 75%:25%;
Described Buckwheat flour is selected fresh buckwheat tradition powder process then;
(2) Buckwheat flour being stirred is spread into square position, 1100w, no pulse, heating using microwave is to the obvious expanded foaming of flour until inside and outside all exsiccation;
(3) Buckwheat flour after microwave bulking is pulverized, crossed after CB42 sieve, for subsequent use;
(4) described high muscle wheat flour is selected wet gluten content >=35%, the more than 90% high muscle hard of the special one-level winter wheat flour of CB36 percent of pass;
(5) described Gluten is selected water absorption rate >=150%, albumen >=75%, and CB36 percent of pass reaches more than 85% high-quality Gluten;
(6) in proportion above-mentioned raw material for subsequent use is mixed, measure as requested, seal, pack, be finished product.
5. a method of preparing family's handmade noodle specific complex buckwheat, comprises the steps:
(1) Buckwheat flour is sprayed to demineralized water, stir, the ratio of face and water is 70-80%:30-20%;
Described Buckwheat flour is selected fresh buckwheat tradition powder process then;
(2) Buckwheat flour being stirred is spread into square position, 750-1500w, no pulse, heating using microwave is to the obvious expanded foaming of flour until inside and outside all exsiccation;
(3) Buckwheat flour after microwave bulking is pulverized, crossed after CB42 sieve, for subsequent use;
(4) described high muscle wheat flour is selected wet gluten content >=35%, the more than 90% high muscle hard of the special one-level winter wheat flour of CB36 percent of pass;
(5) described Gluten is selected water absorption rate >=150%, albumen >=75%, and CB36 percent of pass reaches more than 85% high-quality Gluten;
(6) in proportion above-mentioned raw material for subsequent use is mixed, measure as requested, seal, pack, be finished product.
6. the method for preparing family's handmade noodle specific complex buckwheat according to claim 5, is characterized in that, comprises following rapid:
(1) Buckwheat flour is sprayed to demineralized water, stir, the ratio of face and water is 75%:25%;
Described Buckwheat flour is selected fresh buckwheat tradition powder process then;
(2) Buckwheat flour being stirred is spread into square position, 1100w, no pulse, heating using microwave is to the obvious expanded foaming of flour until inside and outside all exsiccation;
(3) Buckwheat flour after microwave bulking is pulverized, crossed after CB42 sieve, for subsequent use;
(4) described high muscle wheat flour is selected wet gluten content >=35%, the more than 90% high muscle hard of the special one-level winter wheat flour of CB36 percent of pass;
(5) described Gluten is selected water absorption rate >=150%, albumen >=75%, and CB36 percent of pass reaches more than 85% high-quality Gluten;
(6) in proportion above-mentioned raw material for subsequent use is mixed, measure as requested, seal, pack, be finished product.
7. a compound buckwheat is rolled the application in buckwheat flour at preparation family hand.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410178809.3A CN103960578A (en) | 2014-04-30 | 2014-04-30 | Special composite household handmade noodle buckwheat powder and preparation method thereof |
Applications Claiming Priority (1)
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106560072A (en) * | 2016-06-16 | 2017-04-12 | 巩发永 | Tartary buckwheat food base-material |
| CN106690051A (en) * | 2017-01-18 | 2017-05-24 | 陆开云 | Preparation technology of handmade noodles |
| CN106722060A (en) * | 2017-03-23 | 2017-05-31 | 安徽省凤宝粮油食品（集团）有限公司 | A kind of processing method for improveing coarse cereals flour |
| CN106937723A (en) * | 2017-03-23 | 2017-07-11 | 安徽省凤宝粮油食品（集团）有限公司 | A kind of processing method of particulate modified molybdenum coarse cereals flour |
| CN107509956A (en) * | 2016-06-16 | 2017-12-26 | 李静 | Buckwheat is molded rice process |
| CN107594340A (en) * | 2016-07-12 | 2018-01-19 | 秦皇岛市信亨贸易有限公司 | Pure noodle prepared from buckwheat and its processing technology |
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2014
- 2014-04-30 CN CN201410178809.3A patent/CN103960578A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106560072A (en) * | 2016-06-16 | 2017-04-12 | 巩发永 | Tartary buckwheat food base-material |
| CN107509956A (en) * | 2016-06-16 | 2017-12-26 | 李静 | Buckwheat is molded rice process |
| CN107594340A (en) * | 2016-07-12 | 2018-01-19 | 秦皇岛市信亨贸易有限公司 | Pure noodle prepared from buckwheat and its processing technology |
| CN106690051A (en) * | 2017-01-18 | 2017-05-24 | 陆开云 | Preparation technology of handmade noodles |
| CN106722060A (en) * | 2017-03-23 | 2017-05-31 | 安徽省凤宝粮油食品（集团）有限公司 | A kind of processing method for improveing coarse cereals flour |
| CN106937723A (en) * | 2017-03-23 | 2017-07-11 | 安徽省凤宝粮油食品（集团）有限公司 | A kind of processing method of particulate modified molybdenum coarse cereals flour |
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