CN104664246A - Composite fruit and vegetable juice fine dried noodles and preparation method thereof - Google Patents
Composite fruit and vegetable juice fine dried noodles and preparation method thereof Download PDFInfo
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Abstract
The invention discloses composite fruit and vegetable juice fine dried noodles. The fruit and vegetable juice fine dried noodles are characterized by being prepared from the following components in parts by weight: 80-100 parts of wheat flour, 10-30 parts of water, 5-18 parts of composite fruit and vegetable juice, 1-5 parts of table salt, 0.1-0.5 part of dietary alkali and 0.1-0.5 part of composite phosphate. The composite fruit and vegetable juice fine dried noodles have uniform appearance color, are light yellow and green, complete in appearance and smooth in surface, have no sour and musty taste and other peculiar smell, and have scent fruit and vegetable flavor.
Description
Technical field
The present invention relates to a kind of vermicelli, be specifically related to a kind of preparation method of compound fruit and vegetable juice vermicelli.
Background technology
The wheaten food that the state people such as noodles are China, Japan and Southeast Asia like, its manufacture craft is simple, and easy to operate, instant, is applicable to all kinds of consumer groups.For many years, noodles are loved by the people, and the kind of formation is different, and vermicelli obtain its name because its technique needs hang airing.The principal item of vermicelli has common vermicelli, pattern vermicelli and handcraft dried noodle.The quality of above-mentioned vermicelli is subject to the impact of water quality, supplementary material quality, processing environment, dry environment and preservation environment.Along with the increase of resting period, vermicelli can produce some changes on color and luster, taste, as variable color, produce and breathe out taste etc.Especially now numerous on the market fruit, fine-dried vegetable noodles etc., not only the shelf-life short, easy to change, produce and breathe out taste, its mouldability is not good yet, and be mainly reflected in the bending rate that fractures high, ripe strip-breaking rate is also higher.
Summary of the invention
In view of above-mentioned weak point, the object of the present invention is to provide a kind of long shelf-life, not easy to change, without breathing out all lower compound fruit and vegetable juice vermicelli of taste, the rate that fractures and ripe strip-breaking rate and preparation method thereof.
In order to achieve the above object, present invention employs following technical scheme:
A kind of compound fruit and vegetable juice vermicelli, according to weight meter, these Juice vermicelli are made up of following component:
Wheat flour: 80 ~ 100 parts;
Water: 10 ~ 30 parts;
Compound fruit and vegetable juice: 5 ~ 18 parts;
Salt: 1 ~ 5 part;
Dietary alkali: 0.1 ~ 0.5 part;
Composite phosphate: 0.1 ~ 0.5 part.
In the present invention: described compound fruit and vegetable juice is mixed by red heart kiwi-fruit juice and spinach juice.Be specially: red heart Kiwi berry is removed the peel, chopping, making beating, cross 120 eye mesh screens, obtain red heart kiwi-fruit juice; After being cleaned by spinach, the ratio of 1:1 adds water and pulls an oar in mass ratio, crosses 120 eye mesh screens, obtains filtrate, add the calcium carbonate of 1.5% in filtrate, stirring at low speed 1 min, obtains spinach juice after leaving standstill 5 min through vacuum filtration; By obtained red heart kiwi-fruit juice and spinach juice in mass ratio 1:1 mix, obtain compound fruit and vegetable juice.
In the present invention:
Under the prerequisite that flour amount is determined, in order to determine the addition of compound fruit and vegetable juice, water, salt, dietary alkali and composite phosphate further, carry out following experiment:
The determination of compound fruit and vegetable juice:
The raw material of compound fruit and vegetable juice is red heart kiwi-fruit juice and spinach juice, and the impact of its addition on Quality of Fine Dried Noodles is as shown in table 1.Water, edible salt, dietary alkali and composite phosphate consumption are the above-mentioned optimum amount determined.
Experiment proves can give noodles light yellow green by adding compound fruit and vegetable juice, and noodles promote all to some extent at color, and in boiling process, non muddy soup, smooth surface.When addition is 10%, can reach obvious pistac, local flavor is the strongest.Therefore, finally determine that compound fruit and vegetable juice addition is 10%.
Table 1 compound fruit and vegetable juice addition is on the impact of product quality
The determination of water consumption:
The impact of water consumption on Quality of Fine Dried Noodles is as shown in table 2.Control ceteris paribus, consider that water consumption is on the impact of noodles sense organ.
Table 2 water consumption is on the impact of product quality
Water is the important materials being only second to wheat flour, significantly affects noodles quality.Investigate discovery by experiment, water consumption crosses that I haven't seen you for ages causes noodles overdrying, rough surface irregularity; And water consumption large time, the noodles not easy-formation of processing, easy adhesion, also especially easy disconnected bar when boiling.When water consumption is 16% ~ 20%, noodles sensory evaluation is best, smooth surface, cooks the noodles Ye Henjing road come.Contrast determines that water consumption is 20%.
The determination of salt addition:
The impact of salt addition on Quality of Fine Dried Noodles is as shown in table 3.Water consumption is the upper one best water consumption determined.
Table 3 salt addition is on the impact of product quality
Salt can increase the fineness on noodles surface, also can bacteria growing inhibiting.If but excessive interpolation salt, affect again the aquation of gluten, what gluten network was formed is imperfect, causes noodles interior tissue loose.Investigate discovery by experiment, when salt adding amount is 2.0% time, effect is better, and when addition is increased to 2.5%, sensory effects and 2.0% does not have notable difference, therefore determines that salt adding amount is 2%.
The determination of dietary alkali addition:
The impact of dietary alkali addition on Quality of Fine Dried Noodles is as shown in table 4.Water consumption and edible salt addition are the above-mentioned optimised quantity determined.
Table 4 dietary alkali addition is on the impact of product quality
The effect of dietary alkali is the viscoplasticity of strengthening gluten, similar to edible salt, makes noodles smooth, has unique toughness, elasticity and local flavor.Experiment finds that adding excessive dietary alkali can affect sensory of noodles, and local flavor makes people unjoyful.Testing the dietary alkali addition finally determined is 0.15%.
The determination of composite phosphate addition:
The impact of composite phosphate addition on Quality of Fine Dried Noodles is as shown in table 5.Water, edible salt and dietary alkali consumption are the above-mentioned optimum amount determined.
Table 5 composite phosphate addition is on the impact of product quality
Composite phosphate can significantly improve the quality of noodles, strengthens viscoplasticity, the toughness of noodles, makes noodles cannot not boil mixedly soup for a long time.Found through experiments, add composite phosphate and can increase the elasticity of noodles, the noodles boiled seem more exquisitely carved, but if add too much composite phosphate, the noodles that boil can be made again too sticky, therefore finally determine that composite phosphate addition is 0.2%.
Further, compound fruit and vegetable juice vermicelli, according to weight meter, these Juice vermicelli are made up of following component:
Wheat flour: 90 parts;
Water: 18 parts;
Compound fruit and vegetable juice: 9 parts;
Salt: 1.8 parts;
Dietary alkali: 0.13 part;
Composite phosphate: 0.18 part.
Another object of the present invention is to the preparation method providing a kind of above-mentioned compound fruit and vegetable juice vermicelli, concrete preparation method's step is as follows:
(1) prepare compound fruit and vegetable juice: removed the peel by red heart Kiwi berry, chopping, making beating, cross 120 eye mesh screens, obtain red heart kiwi-fruit juice; After being cleaned by spinach, the ratio of 1:1 adds water and pulls an oar in mass ratio, crosses 120 eye mesh screens, obtains filtrate, add the calcium carbonate of 1.5% in filtrate, stirring at low speed 1 min, obtains spinach juice after leaving standstill 5 min through vacuum filtration; By obtained red heart kiwi-fruit juice and spinach juice in mass ratio 1:1 mix, obtain compound fruit and vegetable juice;
(2) mix: salt, dietary alkali, composite phosphate are mixed, fully dissolve with water, add compound fruit and vegetable juice in proportion, stir to obtain mixed liquor;
(3) and face, slaking: added in dough mixing machine by wheat flour, then add the mixed liquor in above-mentioned (2), start dough mixing machine, rotating speed controls, at 70 revs/min, to mix and stir 10 ~ 15 minutes.Then take out from dough mixing machine, uniform stirring becomes bean curd scoriform, then to be placed on rotating speed be in 5 ~ 10 revs/min of aging machines, slaking 30 minutes.The process of slaking can eliminate dough internal stress, makes networked dough structure more complete, and gluten formation volume increases, and elasticity reduces, and dough internal structure tends towards stability.
(4) compressing tablet, slitting: the dough after slaking is pressed into through two roll calender and wears, then roll further to be as thin as and need thickness, be finally cut into the noodles of one fixed width.With 6 roads as well, roll comparatively ideal calendering in each road is than being followed successively by 50%, 40%, 30%, 25%, 15% and 10% for compressing tablet number of channels.
(5) dry: warm middling speed drying process in employing, drying room temperature should control at 50 ~ 55 DEG C, and humid control is 55 ~ 65%, and drying time is 3.5 ~ 4 h.Noodles higher for water content can be dried to satisfactory dried noodles by this process, tissue, the shape of fixing vermicelli, requirement goods being met transport safely.Dried vermicelli moisture should control about 13.5%.
(6) cut off, check and packaging: vermicelli cut into specific length, tests, pack, be convenient to transport storage.
The vermicelli color obtained according to this preparation method is light yellow green, and rehydration time is short, not easily mixed soup, flexible and noodles have transparent feel.Measuring gained sample moisture is 11.5%, and acidity is 0.7, rehydration time be 4 points 40 seconds, water absorption rate is 247.43%.
Adopt constant temperature and humidity to accelerate culture experiment to the shelf-life of the product obtained by the present invention to determine.It is reported, vermicelli professional standard LS/T3212 came into effect on December 1st, 1992, used till today always.Wherein 3 months are expressly provided to the vermicelli storage shelf-life.On market the shelf-life of usual products be generally 3 months, 6 months, 9 months etc.This experiment has carried out shelf life of products mensuration for prepared compound fruit and vegetable juice vermicelli, and arranges control group, and control group comprises the vermicelli of the vermicelli not adding Juice, the vermicelli adding red heart kiwi-fruit juice, interpolation spinach juice.Found through experiments, under identical conditions, its shelf-life of vermicelli of not adding Juice can reach 6 months; And add the vermicelli of red heart kiwi-fruit juice and spinach juice, its shelf-life can reach 9 months; Add the vermicelli of compound fruit and vegetable juice, its shelf-life can reach more than 18 months.
Products obtained therefrom of the present invention has carried out sensory evaluation as shown in table 6 according to People's Republic of China (PRC) professional standard SBT 10069-1992:
Table 6 sensory evaluation
the present invention has the following advantages:
(1) generation that known noodles breathe out taste is studied mainly because the hydrolysis of fat, oxidation cause.Vitamin C and ascorbic acid are high water soluble compounds, have acidity and strong reducing property, can be used as the antioxidant in food processing, are also the modifying agents that flour is conventional.The main food source of vitamin C is fresh vegetables and fruit, as spinach, Kiwi berry etc., is all the kind that vitamin C content is higher.Spinach has another name called Persian dish, originates in Iran, is one of very common vegetables of China.Be rich in vitamin C and mineral matter element in spinach, have the good reputation of " kings of green vegetables ".The people such as Zhao Qingyan once determined the nutritional labeling in different cultivars spinach, and its research shows that the content of vitamin C in spinach is 55 ~ 63 mg/100g fresh weights.Red heart Kiwi berry is a kind of high-grade nutrient health care fruit of medicine-food two-purpose, and its pulp is delicate, gives off a strong fragrance, and sweet mouthfeel is salubrious, and acidity is low, has the title of " magical delicious fruit ".The mineral matters such as 17 seed amino acids containing needed by human in red heart Kiwi fresh fruit and vitamin C, B, E and potassium, calcium, magnesium, phosphorus, have the title of " king of Vc ", " red soft gold ".In red heart Kiwi berry, every hectogram fresh fruit meat is containing vitamin C 100 ~ 420 mg, higher than oranges and tangerines 5 ~ 10 times, higher than lemon 11 ~ 13 times, higher than apple 20 ~ 80 times, is excellent natural.The present invention, by adding compound fruit and vegetable juice, on the one hand, gives product absinthe-green outward appearance, improves product quality; On the other hand, utilize the Vc contained in compound fruit and vegetable juice as natural, effectively prevent vermicelli from later stage shipping storage, occurring quality deterioration, extend the shelf-life of product.
(2) the compound fruit and vegetable juice raw material prepared in the present invention is red heart Kiwi berry and spinach.Now there are some researches show, the oxalic acid content in spinach is about 0.2 ~ 0.9%.Oxalic acid can reduce the bioavailability of mineral matter element, in human body easily and calcium ion form calcium oxalate, severe patient causes kidney stone.Therefore, when processing compound fruit and vegetable juice, oxalic acid must be removed.In the inventive method when preparing spinach juice, add processing aid calcium carbonate (addition is 1.5%), in order to remove the oxalic acid in spinach juice.
(3) the present invention verifies the shelf-life to compound fruit and vegetable juice vermicelli prepared by the inventive method, and experiment shows, the compound fruit and vegetable juice vermicelli shelf-life prepared by the present invention can reach more than 18 months.
The vermicelli that the inventive method is obtained, with the addition of compound fruit and vegetable juice as natural, have both added the local flavor of vermicelli, extend again its shelf-life.
Detailed description of the invention
Below by embodiment, the present invention is specifically described; what be necessary to herein means out is that the present embodiment is only used to further illustrate the present invention; can not be interpreted as limiting the scope of the invention, the person skilled in the art in this field can make some nonessential improvement and adjustment according to the content of the invention described above.
Embodiment 1
The preparation of compound fruit and vegetable juice vermicelli:
(1) prepare compound fruit and vegetable juice: removed the peel by red heart Kiwi berry, chopping, making beating, cross 120 eye mesh screens, obtain red heart kiwi-fruit juice; After being cleaned by spinach, the ratio of 1:1 adds water and pulls an oar in mass ratio, crosses 120 eye mesh screens, obtains filtrate, add the calcium carbonate of 1.5% in filtrate, stirring at low speed 1 min, obtains spinach juice after leaving standstill 5 min through vacuum filtration.By obtained red heart kiwi-fruit juice and spinach juice in mass ratio 1:1 mix, obtain compound fruit and vegetable juice;
(2) mix: 1kg salt, 0.1kg dietary alkali, 0.1kg composite phosphate are mixed, fully dissolve with 10kg water, add 5kg compound fruit and vegetable juice, stir to obtain mixed liquor;
(3) and face, slaking: 80kg wheat flour is added in dough mixing machine, add the mixed liquor in above-mentioned (2) again, start dough mixing machine, rotating speed controls at 70 revs/min, mix and stir 10 minutes, then take out from dough mixing machine, uniform stirring becomes bean curd scoriform, being placed on rotating speed is again in 10 revs/min of aging machines, slaking 30 minutes;
(4) compressing tablet, slitting: the dough after slaking is pressed into through two roll calender and wears, then roll further and be as thin as desired thickness, be finally cut into noodles; With 6 roads as well, roll comparatively ideal calendering in each road is than being followed successively by 50%, 40%, 30%, 25%, 15% and 10% for compressing tablet number of channels.
(5) dry: warm middling speed drying process in the strip adoption of opposite, drying room temperature 50 C, humidity 60%, drying time is 4 h; Dried vermicelli moisture about 12.5%.Noodles appearance luster is even, in pistac; Profile is complete, and smooth surface, without tart flavour, musty and other peculiar smell, has Juice fragrant.
(6) cut off, check and packaging: vermicelli cut into specific length, tests, pack, be convenient to transport storage.
Embodiment 2
The preparation of compound fruit and vegetable juice vermicelli:
(1) prepare compound fruit and vegetable juice: removed the peel by red heart Kiwi berry, chopping, making beating, cross 120 eye mesh screens, obtain red heart kiwi-fruit juice; After being cleaned by spinach, the ratio of 1:1 adds water and pulls an oar in mass ratio, crosses 120 eye mesh screens, obtains filtrate, add the calcium carbonate of 1.5% in filtrate, stirring at low speed 1 min, obtains spinach juice after leaving standstill 5 min through vacuum filtration.By obtained red heart kiwi-fruit juice and spinach juice in mass ratio 1:1 mix, obtain compound fruit and vegetable juice;
(2) mix: 1.8kg salt, 0.13kg dietary alkali, 0.18kg composite phosphate are mixed, fully dissolve with 18kg water, add 9kg compound fruit and vegetable juice, stir to obtain mixed liquor;
(3) and face, slaking: 90kg wheat flour is added in dough mixing machine, add the mixed liquor in above-mentioned (2) again, start dough mixing machine, rotating speed controls at 70 revs/min, mix and stir 10 minutes, then take out from dough mixing machine, uniform stirring becomes bean curd scoriform, being placed on rotating speed is again in 10 revs/min of aging machines, slaking 30 minutes;
(4) compressing tablet, slitting: the dough after slaking is pressed into through two roll calender and wears, then roll further and be as thin as desired thickness, be finally cut into noodles; With 6 roads as well, roll comparatively ideal calendering in each road is than being followed successively by 50%, 40%, 30%, 25%, 15% and 10% for compressing tablet number of channels.
(5) dry: warm middling speed drying process in the strip adoption of opposite, drying room temperature 50 C, humidity 60%, drying time is 4 h; Dried vermicelli moisture about 11.5%.Noodles appearance luster is even, in pistac; Profile is complete, and smooth surface, without tart flavour, musty and other peculiar smell, has Juice fragrant.
(6) cut off, check and packaging: vermicelli cut into specific length, tests, pack, be convenient to transport storage.
Embodiment 3
The preparation of compound fruit and vegetable juice vermicelli:
(1) prepare compound fruit and vegetable juice: removed the peel by red heart Kiwi berry, chopping, making beating, cross 120 eye mesh screens, obtain red heart kiwi-fruit juice; After being cleaned by spinach, the ratio of 1:1 adds water and pulls an oar in mass ratio, crosses 120 eye mesh screens, obtains filtrate, add the calcium carbonate of 1.5% in filtrate, stirring at low speed 1 min, obtains spinach juice after leaving standstill 5 min through vacuum filtration.By obtained red heart kiwi-fruit juice and spinach juice in mass ratio 1:1 mix, obtain compound fruit and vegetable juice;
(2) mix: 5kg salt, 0.5kg dietary alkali, 0.5kg composite phosphate are mixed, fully dissolve with 30kg water, add 18kg compound fruit and vegetable juice, stir to obtain mixed liquor;
(3) and face, slaking: 100kg wheat flour is added in dough mixing machine, add the mixed liquor in above-mentioned (2) again, start dough mixing machine, rotating speed controls at 70 revs/min, mix and stir 10 minutes, then take out from dough mixing machine, uniform stirring becomes bean curd scoriform, being placed on rotating speed is again in 10 revs/min of aging machines, slaking 30 minutes;
(4) compressing tablet, slitting: the dough after slaking is pressed into through two roll calender and wears, then roll further and be as thin as desired thickness, be finally cut into noodles; With 6 roads as well, roll comparatively ideal calendering in each road is than being followed successively by 50%, 40%, 30%, 25%, 15% and 10% for compressing tablet number of channels.
(5) dry: warm middling speed drying process in the strip adoption of opposite, drying room temperature 50 C, humidity 60%, drying time is 4 h; Dried vermicelli moisture about 13.4%.Noodles appearance luster is even, in pistac; Profile is complete, and smooth surface, without tart flavour, musty and other peculiar smell, has Juice fragrant.
(6) cut off, check and packaging: vermicelli cut into specific length, tests, pack, be convenient to transport storage.
Physical and chemical index Experimental Comparison by SB/T 10069-92 is described in table 7 below embodiment 1-3 gained noodles, commercially available common noodles (not adding fruits and vegetables), Vegetable Sold juice noodles (based on spinach), commercial aqueous fruit composition noodles (based on Kiwi berry):
Table 7 physical and chemical index Experimental Comparison
As shown in Table 7, the noodles that embodiment of the present invention 1-3 is obtained are all better than commercially available common noodles (not adding fruits and vegetables), Vegetable Sold juice noodles (based on spinach) and commercial aqueous fruit composition noodles (based on Kiwi berry) in natural strip-breaking rate, bending fracture rate, ripe strip-breaking rate, shelf-life and mouthfeel.
Claims (5)
1. compound fruit and vegetable juice vermicelli, is characterized in that: according to weight meter, and these Juice vermicelli are made up of following component:
Wheat flour: 80 ~ 100 parts;
Water: 10 ~ 30 parts;
Compound fruit and vegetable juice: 5 ~ 18 parts;
Salt: 1 ~ 5 part;
Dietary alkali: 0.1 ~ 0.5 part;
Composite phosphate: 0.1 ~ 0.5 part.
2. compound fruit and vegetable juice vermicelli as claimed in claim 1, it is characterized in that: according to weight meter, these Juice vermicelli are made up of following component:
Wheat flour: 90 parts;
Water: 18 parts;
Compound fruit and vegetable juice: 9 parts;
Salt: 1.8 parts;
Dietary alkali: 0.13 part;
Composite phosphate: 0.18 part.
3. compound fruit and vegetable juice vermicelli according to claim 1 and 2, is characterized in that: described compound fruit and vegetable juice is mixed by red heart kiwi-fruit juice and spinach juice.
4. a preparation method for compound fruit and vegetable juice vermicelli as claimed in claim 1 or 2, is characterized in that: this preparation method comprises the steps:
(1) prepare compound fruit and vegetable juice: removed the peel by red heart Kiwi berry, chopping, making beating, cross 120 eye mesh screens, obtain red heart kiwi-fruit juice; After being cleaned by spinach, the ratio of 1:1 adds water and pulls an oar in mass ratio, crosses 120 eye mesh screens, obtains filtrate, add the calcium carbonate of 1.5% in filtrate, stirring at low speed 1 min, obtains spinach juice after leaving standstill 5 min through vacuum filtration.
5. by obtained red heart kiwi-fruit juice and spinach juice in mass ratio 1:1 mix, obtain compound fruit and vegetable juice;
(2) mix: salt, dietary alkali, composite phosphate are mixed, fully dissolve with water, add compound fruit and vegetable juice, stir to obtain mixed liquor;
(3) and face, slaking: wheat flour is added in dough mixing machine, add the mixed liquor in above-mentioned (2) again, start dough mixing machine, rotating speed controls at 70 revs/min, mix and stir 10 ~ 15 minutes, then take out from dough mixing machine, uniform stirring becomes bean curd scoriform, being placed on rotating speed is again in 5 ~ 10 revs/min of aging machines, slaking 30 minutes;
(4) compressing tablet, slitting: the dough after slaking is pressed into through two roll calender and wears, then roll further and be as thin as desired thickness, be finally cut into noodles;
(5) dry: warm middling speed drying process in the strip adoption of opposite, drying room temperature 50 ~ 55 DEG C, humidity 55 ~ 65%, drying time is 3.5 ~ 4 h;
(6) cut off, check and packaging: vermicelli cut into specific length, tests, pack, be convenient to transport storage.
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| CN105105000A (en) * | 2015-08-19 | 2015-12-02 | 安徽成祥面粉有限责任公司 | High-fiber fine dried noodle and making method thereof |
| CN105124409A (en) * | 2015-08-28 | 2015-12-09 | 安徽成祥面粉有限责任公司 | Aloe fine dried noodles and making method thereof |
| CN105124601A (en) * | 2015-08-28 | 2015-12-09 | 安徽成祥面粉有限责任公司 | Vegetable fine dried noodles and making method thereof |
| CN105146329A (en) * | 2015-09-21 | 2015-12-16 | 李佳忠 | Horseradish tree nutritive noodles and preparation method thereof |
| CN105455002A (en) * | 2015-12-07 | 2016-04-06 | 金健米业股份有限公司 | Processing method for color improvement of noodles |
| CN105495328A (en) * | 2015-12-07 | 2016-04-20 | 金健米业股份有限公司 | Production process of orange and tangerine nutritious dried noodles |
| CN105495334A (en) * | 2015-12-31 | 2016-04-20 | 钟国正 | Health cultivation longevity noodles and manufacturing method of health cultivation longevity noodles |
| CN105707693A (en) * | 2016-02-03 | 2016-06-29 | 宋忠荣 | Blueberry noodles and processing method thereof |
| CN106063546A (en) * | 2016-06-28 | 2016-11-02 | 禹州市思源实业有限公司 | One clears away heart-fire improving eyesight alimentary paste and preparation method thereof |
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| CN108713682A (en) * | 2018-06-02 | 2018-10-30 | 河南创大粮食加工有限公司 | A kind of fruit vegetable nutrient effect type vermicelli and its production technology |
| CN108719781A (en) * | 2017-07-21 | 2018-11-02 | 江西晶星食品有限公司 | A method of producing vermicelli using secondary calendering technology |
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| CN105105000A (en) * | 2015-08-19 | 2015-12-02 | 安徽成祥面粉有限责任公司 | High-fiber fine dried noodle and making method thereof |
| CN105124409A (en) * | 2015-08-28 | 2015-12-09 | 安徽成祥面粉有限责任公司 | Aloe fine dried noodles and making method thereof |
| CN105124601A (en) * | 2015-08-28 | 2015-12-09 | 安徽成祥面粉有限责任公司 | Vegetable fine dried noodles and making method thereof |
| CN105146329A (en) * | 2015-09-21 | 2015-12-16 | 李佳忠 | Horseradish tree nutritive noodles and preparation method thereof |
| CN105455002A (en) * | 2015-12-07 | 2016-04-06 | 金健米业股份有限公司 | Processing method for color improvement of noodles |
| CN105495328A (en) * | 2015-12-07 | 2016-04-20 | 金健米业股份有限公司 | Production process of orange and tangerine nutritious dried noodles |
| CN105495334A (en) * | 2015-12-31 | 2016-04-20 | 钟国正 | Health cultivation longevity noodles and manufacturing method of health cultivation longevity noodles |
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