CN104905115A - A red date and pumpkin udon rice noodle and a preparation method thereof - Google Patents
A red date and pumpkin udon rice noodle and a preparation method thereof Download PDFInfo
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Abstract
The present invention discloses a red date and pumpkin udon rice noodle, and the preparation method of the red dates and pumpkin udon rice noodle is as follows: long-shaped rice is soaked in water, is subjected to lactic acid fermentation, then is filtered and washed to remove impurities, and is mixed with red date powder and pumpkin powder to obtain the raw material mixture. The raw material mixture is processed to obtain the red date and pumpkin udon rice noodle by conducting the following steps successively: grinding the materials into thick liquid, conducting a first film-steaming, keeping the mixture still, conducting a second film-steaming, conducting cold soaking, cutting into strips, packaging and sterilizing. The red dates account for 1-5% of the total weight of the raw material mixture and the pumpkins account for 1-3%. The red date and pumpkin udon rice noodle is smooth and delicious, and has soft texture, low strip breaking rate and high elasticity. Compared to traditional products, the red date and pumpkin udon rice noodle has health-care functions of auxiliarily lowering blood pressure and blood sugar, protecting liver and gastric mucosa, preventing osteoporosis and stroke, preventing and curing cerebral insufficient blood supply and cardiovascular diseases, improving microcirculation, enhancing immunity, etc.
Description
Technical field
The present invention relates to a kind of red date pumpkin crow winter ground rice and preparation method thereof, belong to food processing technology field.
Background technology
Crow winter ground rice is all good food of a kind of mouthfeel and local flavor, smooth good to eat, quality is pliable and tough, high resilience, both can be used as staple food, can be used as snack again, belong to rice deep processed product, the consumer group is vast.With the quickening pace of modern life, people more and more pay attention to nutrient health, more wish to regulate fuselage state by daily daily life, and this has become the focus of nutritionist and the study hotspot of scholar.
Citrin content in date is the hat of all fruits and vegetables, it has maintenance capillary permeability, improve microcirculation thus the effect of prevention of arterial sclerosis, the effects such as body metabolism, develop immunitypty, anti-inflammatory, antiallergic action, reduction blood sugar and cholesterol level can also be regulated.
Containing the composition that polysaccharide, amino acid, activated protein carotenoid and various trace elements etc. are useful to health in pumpkin, immunity of organism, prevention of osteoporosis and hypertension can be improved.The traditional Chinese medical science and modern medicine study show, have that aided blood pressure-lowering is hypoglycemic, liver protecting, protection stomach lining, prevention of osteoporosis and apoplexy, control cerebral blood supply insufficiency and angiocardiopathy, improve the health care such as microcirculation, develop immunitypty.
There is no the report about red date pumpkin crow winter ground rice at present.
Summary of the invention
An object of the present invention is to provide a kind of red date pumpkin crow winter ground rice; this red date pumpkin crow winter ground rice smooth good to eat, quality is soft, strip-breaking rate is low and high resilience; compare traditional fresh-cut lettuce product; have that aided blood pressure-lowering is hypoglycemic, liver protecting, protection stomach lining, prevention of osteoporosis and apoplexy, control cerebral blood supply insufficiency and angiocardiopathy, improve the health care such as microcirculation, develop immunitypty.
Two of object of the present invention is to provide the preparation method of above-mentioned a kind of red date pumpkin crow winter ground rice.
Technical scheme of the present invention
A kind of red date pumpkin crow winter ground rice, after carrying out lactic fermentation by long-grained nonglutinous rice after water soaking, then filter, cleaning impurity elimination, mix with clean red date powder, pumpkin powder, the raw mixture obtained successively through defibrination, first time steam sheet, leave standstill, second time steam sheet, cold soaking, slitting, packaging, sterilization process, obtain red date pumpkin crow winter ground rice, wherein red date accounts for the 1-5% of raw mixture gross weight, and pumpkin accounts for the 1-3% of raw mixture gross weight.
A kind of red date pumpkin crow winter ground rice, is prepared by a method comprising the following steps and forms:
(1), long-grained nonglutinous rice soaking fermentation
Joined by long-grained nonglutinous rice in the water into long-grained nonglutinous rice weight 1.2 times, be then incorporated as the Lactobacillus plantarum plant subspecies of long-grained nonglutinous rice weight 1.0%, then control temperature is 30-40 DEG C and carries out fermentation 12 ~ 72h, obtains zymotic fluid;
Lactobacillus plantarum plant subspecies used (
lactobacillus plantarumsubsp. plantarum) deposit number CGMCC NO. 1.555, be stored in the center preservation of China Committee for Culture Collection of Microorganisms's common micro-organisms, preservation organization address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City Institute of Microorganism, Academia Sinica, postcode: 100101;
(2), impurity elimination is cleaned
First, by the filtering fermentation liquor of step (1) gained, the filter cake running water of gained or the clean 3-5 time of distilled water flushing, then drain with mesh sieve;
Then, in the filter cake drained, add red date powder, pumpkin powder mixing, obtain raw mixture;
Wherein red date powder accounts for the 1-5% of raw mixture gross weight, and pumpkin powder accounts for the 1-3% of raw mixture gross weight;
(3), by levigate for the raw mixture fiberizer of step (2) gained to not having obvious grains of sand sense, Rice & peanut milk is obtained with 80 mesh screen;
(4), by the Rice & peanut milk of step (3) gained shakeout, control thickness 1-4mm, then carry out first time with steam and steam sheet 6-8min, steaming sheet process control pressure is 0.1-0.2MPa, and first time steams after sheet terminates and carry out standing 2h in 4 DEG C of environment;
And then carry out second time steaming sheet 4-6min with steam, steaming sheet process control pressure is 0.08-0.1MPa, and second time is steamed after sheet terminates and soak 1.5-4min in 2 ~ 8 DEG C of water, obtains red date pumpkin Wu Dong meter sheet;
(4), by the red date pumpkin Wu Dong meter sheet of step (3) gained carry out slitting, then according to every part of 50-100g pack, sealing, then control temperature is 90-95 DEG C of steam sterilization in open kettle 30min, then naturally cools to room temperature, obtains red date pumpkin crow winter ground rice.
It is just edible that above-mentioned a kind of red date pumpkin crow winter ground rice boils 5min in about 100 DEG C hot water.
Beneficial effect of the present invention
A kind of red date pumpkin crow winter ground rice of the present invention, because the raw material red date powder, pumpkin powder, the long-grained nonglutinous rice that adopt are all pure naturals, therefore this red date pumpkin crow winter ground rice has the reliable feature of food security, and this red date pumpkin crow winter ground rice in about 100 DEG C hot water, boil 5min just edible, very convenient.
Further, a kind of red date pumpkin crow winter ground rice of the present invention, a kind of red date pumpkin crow winter ground rice of the present invention smooth good to eat, quality is soft, its elasticity is 0.97-1.553, hardness is 65.432-97.597N, and cohesiveness is 0.535-0.575, and chewiness is 31.176-53.729N, show thus, the low and high resilience of its strip-breaking rate.
Further; a kind of red date pumpkin crow winter ground rice of the present invention; compare traditional product; owing to the addition of red date powder, pumpkin powder in raw material; therefore this red date pumpkin crow winter ground rice has that aided blood pressure-lowering is hypoglycemic, liver protecting, protection stomach lining, prevention of osteoporosis and apoplexy, control cerebral blood supply insufficiency and angiocardiopathy, improves the health care such as microcirculation, develop immunitypty.
Detailed description of the invention
Below by specific embodiment, the present invention is set forth further, but do not limit the present invention.
Red date pumpkin of the present invention crow winter ground rice raw material used are bought in Lian Hua supermarket, Shanghai.
It is physical property measurement instrument that the full matter structure of red date pumpkin crow winter ground rice of the present invention detects instrument, is produced by U.S. Stable Micro Systems.
Lactobacillus plantarum plant subspecies used in various embodiments of the present invention (
lactobacillus plantarumsubsp. plantarum), deposit number CGMCC NO. 1.555, is stored in the center preservation of China Committee for Culture Collection of Microorganisms's common micro-organisms, preservation organization address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City Institute of Microorganism, Academia Sinica, postcode: 100101.
embodiment 1
A kind of red date pumpkin crow winter ground rice, is prepared by a method comprising the following steps and forms:
(1), long-grained nonglutinous rice soaking fermentation
100g long-grained nonglutinous rice is joined in 120g water, then add 1g Lactobacillus plantarum plant subspecies (
lactobacillus plantarumsubsp. plantarum), then control temperature is 30 DEG C and carries out fermentation 12h, obtains zymotic fluid;
(2), impurity elimination is cleaned
First, filtered by the zymotic fluid obtained, the filter cake running water of gained or the clean 3-5 time of distilled water flushing, then drain with mesh sieve;
Then, in the filter cake drained, add 1g red date powder, the mixing of 1g pumpkin powder, obtain raw mixture;
Wherein red date powder accounts for 1% of raw mixture gross weight, and pumpkin powder accounts for 1% of raw mixture gross weight;
(3), by levigate for the raw mixture fiberizer of step (2) gained to not having obvious grains of sand sense, Rice & peanut milk is obtained with 80 mesh screen;
(4), by the Rice & peanut milk of step (3) gained shakeout, control thickness 1mm, then carry out first time with steam and steam sheet 6min, steaming sheet process control pressure is 0.1MPa, and first time steams after sheet terminates and carry out standing 2h in 4 DEG C of environment;
And then carry out second time steaming sheet 4min with steam, steaming sheet process control pressure is 0.08MPa, and second time is steamed after sheet terminates and soak 1.5min in 2 DEG C of water, obtains red date pumpkin Wu Dong meter sheet;
(4), with stainless steel Manual noodle machine, the red date pumpkin Wu Dong meter sheet of step (3) gained is carried out slitting, then according to every part of 50g pack, sealing, then control temperature is 95 DEG C of steam sterilization in open kettle 30min, then naturally cool to room temperature, obtain red date pumpkin crow winter ground rice.
It is just edible that above-mentioned a kind of red date pumpkin crow winter ground rice boils 5min in about 100 DEG C hot water.
The red date pumpkin crow winter ground rice of above-mentioned gained is analyzed through full matter structure, and its elasticity is 1.219, and hardness is 77.74N, and cohesiveness is 0.575, and chewiness is 53.729N.
embodiment 2
A kind of red date pumpkin crow winter ground rice, is prepared by a method comprising the following steps and forms:
(1), long-grained nonglutinous rice soaking fermentation
100g long-grained nonglutinous rice is joined in 120g water, then add 1g Lactobacillus plantarum plant subspecies (
lactobacillus plantarumsubsp. plantarum), then control temperature is 40 DEG C and carries out fermentation 72h, obtains zymotic fluid;
(2), impurity elimination is cleaned
First, by the filtering fermentation liquor of step (1) gained, the filter cake running water of gained or the clean 3-5 time of distilled water flushing, then drain with mesh sieve;
Then, in the filter cake drained, add 5g red date powder, the mixing of 3g pumpkin powder, obtain raw mixture;
Wherein red date powder accounts for 5% of raw mixture gross weight, and pumpkin powder accounts for 3% of raw mixture gross weight;
(3), by levigate for the raw mixture fiberizer of step (2) gained to not having obvious grains of sand sense, Rice & peanut milk is obtained with 80 mesh screen;
(4), by the Rice & peanut milk of step (3) gained shakeout, control thickness 4mm, then carry out first time with steam and steam sheet 8min, steaming sheet process control pressure is 0.2MPa, and first time steams after sheet terminates and carry out standing 2h in 4 DEG C of environment;
And then carry out second time steaming sheet 6min with steam, steaming sheet process control pressure is 0.1MPa, and second time is steamed after sheet terminates and soak 4min in 8 DEG C of water, obtains red date pumpkin Wu Dong meter sheet;
(4), with stainless steel Manual noodle machine, the red date pumpkin Wu Dong meter sheet of step (3) gained is carried out slitting, then according to every part of 100g pack, sealing, then control temperature is 90 DEG C of steam sterilization in open kettle 30min, then naturally cool to room temperature, obtain red date pumpkin crow winter ground rice.
It is just edible that above-mentioned a kind of red date pumpkin crow winter ground rice boils 5min in about 100 DEG C hot water.
The red date pumpkin crow winter ground rice of above-mentioned gained is analyzed through full matter structure, and its elasticity is 1.471, and hardness is 77.073N, and cohesiveness is 0.535, and chewiness is 31.176N.
embodiment 3
A kind of red date pumpkin crow winter ground rice, is prepared by a method comprising the following steps and forms:
(1), long-grained nonglutinous rice soaking fermentation
100g long-grained nonglutinous rice is joined in 120g water, then add 1g Lactobacillus plantarum plant subspecies (
lactobacillus plantarumsubsp. plantarum), then control temperature is 35 DEG C and carries out fermentation 36h, obtains zymotic fluid;
(2), impurity elimination is cleaned
First, by the filtering fermentation liquor of step (1) gained, the filter cake running water of gained or the clean 3-5 time of distilled water flushing, then drain with mesh sieve;
Then, in the filter cake drained, add 3g red date powder, the mixing of 2.5g pumpkin powder, obtain raw mixture;
Wherein red date powder accounts for 3% of raw mixture gross weight, and pumpkin powder accounts for 2.5% of raw mixture gross weight;
(3), by levigate for the raw mixture fiberizer of step (2) gained to not having obvious grains of sand sense, Rice & peanut milk is obtained with 80 mesh screen;
(4), by the Rice & peanut milk of step (3) gained shakeout, control thickness 2.5mm, then carry out first time with steam and steam sheet 7min, steaming sheet process control pressure is 0.15MPa, and first time steams after sheet terminates and carry out standing 2h in 4 DEG C of environment;
And then carry out second time steaming sheet 5.5min with steam, steaming sheet process control pressure is 0.09MPa, and second time is steamed after sheet terminates and soak 3min in 5 DEG C of water, obtains red date pumpkin Wu Dong meter sheet;
(4), with stainless steel Manual noodle machine, the red date pumpkin Wu Dong meter sheet of step (3) gained is carried out slitting, then according to every part of 75g pack, sealing, then control temperature is 90 DEG C of steam sterilization in open kettle 30min, then naturally cool to room temperature, obtain red date pumpkin crow winter ground rice.
It is just edible that above-mentioned a kind of red date pumpkin crow winter ground rice boils 5min in about 100 DEG C hot water.
The red date pumpkin crow winter ground rice of above-mentioned gained is analyzed through full matter structure, and its elasticity is 1.491, and hardness is 79.873N, and cohesiveness is 0.543, and chewiness is 43.534N.
embodiment 4
A kind of red date pumpkin crow winter ground rice, is prepared by a method comprising the following steps and forms:
(1), long-grained nonglutinous rice soaking fermentation
100g long-grained nonglutinous rice is joined in 120g water, then add 1g Lactobacillus plantarum plant subspecies (
lactobacillus plantarumsubsp. plantarum), then control temperature is 37 DEG C and carries out fermentation 48h, obtains zymotic fluid;
(2), impurity elimination is cleaned
First, by the filtering fermentation liquor of step (1) gained, the filter cake running water of gained or the clean 3-5 time of distilled water flushing, then drain with mesh sieve;
Then, in the filter cake drained, add 4g red date powder, the mixing of 2g pumpkin powder, obtain raw mixture;
Wherein red date powder accounts for 4% of raw mixture gross weight, and pumpkin powder accounts for 2% of raw mixture gross weight;
(3), by levigate for the raw mixture fiberizer of step (2) gained to not having obvious grains of sand sense, Rice & peanut milk is obtained with 80 mesh screen;
(4), by the Rice & peanut milk of step (3) gained shakeout, control thickness 3mm, then carry out first time with steam and steam sheet 7.5min, steaming sheet process control pressure is 0.1MPa, and first time steams after sheet terminates and carry out standing 2h in 4 DEG C of environment;
And then carry out second time steaming sheet 5.5min with steam, steaming sheet process control pressure is 0.08MPa, and second time is steamed after sheet terminates and soak 3.5min in 6 DEG C of water, obtains red date pumpkin Wu Dong meter sheet;
(4), with stainless steel Manual noodle machine, the red date pumpkin Wu Dong meter sheet of step (3) gained is carried out slitting, then according to every part of 85g pack, sealing, then control temperature is 90 DEG C of steam sterilization in open kettle 30min, then naturally cool to room temperature, obtain red date pumpkin crow winter ground rice.
It is just edible that above-mentioned a kind of red date pumpkin crow winter ground rice boils 5min in about 100 DEG C hot water.
The red date pumpkin crow winter ground rice of above-mentioned gained is analyzed through full matter structure, and its elasticity is 1.553, and hardness is 65.432N, and cohesiveness is 0.539, and chewiness is 31.611N.
embodiment 5
A kind of red date pumpkin crow winter ground rice, is prepared by a method comprising the following steps and forms:
(1), long-grained nonglutinous rice soaking fermentation
100g long-grained nonglutinous rice is joined in 120g water, then add 1g Lactobacillus plantarum plant subspecies (
lactobacillus plantarumsubsp. plantarum), then control temperature is 33 DEG C and carries out fermentation 24h, obtains zymotic fluid;
(2), impurity elimination is cleaned
First, by the filtering fermentation liquor of step (1) gained, the filter cake running water of gained or the clean 3-5 time of distilled water flushing, then drain with mesh sieve;
Then, in the filter cake drained, add 2g red date powder, the mixing of 1.5g pumpkin powder, obtain raw mixture;
Wherein red date powder accounts for 2% of raw mixture gross weight, and pumpkin powder accounts for 1.5% of raw mixture gross weight;
(3), by levigate for the raw mixture fiberizer of step (2) gained to not having obvious grains of sand sense, Rice & peanut milk is obtained with 80 mesh screen;
(4), by the Rice & peanut milk of step (3) gained shakeout, control thickness 1.5mm, then carry out first time with steam and steam sheet 6.5min, steaming sheet process control pressure is 0.13MPa, and first time steams after sheet terminates and carry out standing 2h in 4 DEG C of environment;
And then carry out second time steaming sheet 4.5min with steam, steaming sheet process control pressure is 0.1MPa, and first time steams after sheet terminates and soak 2min in 4 DEG C of water, obtains red date pumpkin Wu Dong meter sheet;
(4), with stainless steel Manual noodle machine, the red date pumpkin Wu Dong meter sheet of step (3) gained is carried out slitting, then according to every part of 60g pack, sealing, then control temperature is 90 DEG C of steam sterilization in open kettle 30min, then naturally cool to room temperature, obtain red date pumpkin crow winter ground rice.
It is just edible that above-mentioned a kind of red date pumpkin crow winter ground rice boils 5min in about 100 DEG C hot water.
The red date pumpkin crow winter ground rice of above-mentioned gained is analyzed through full matter structure, and its elasticity is 0.97, and hardness is 97.597N, and cohesiveness is 0.575, and chewiness is 43.659N.
In sum, a kind of red date pumpkin crow winter ground rice of the present invention is smooth good to eat, quality is soft, its elasticity is 0.97-1.553, hardness is 65.432-97.597N, cohesiveness is 0.535-0.575, chewiness is 31.176-53.729N, show thus, low and the high resilience of its strip-breaking rate, compare traditional product, owing to the addition of red date powder in products material, pumpkin powder, therefore to have aided blood pressure-lowering hypoglycemic for this red date pumpkin crow winter ground rice, liver protecting, protection stomach lining, prevention of osteoporosis and apoplexy, control cerebral blood supply insufficiency and angiocardiopathy, improve microcirculation, the health cares such as develop immunitypty.
Above embodiment is only for illustration of content of the present invention; in addition; the present invention also has other embodiments, as long as those skilled in the art are because of technology involved in the present invention enlightenment, and the technical scheme adopting equivalent replacement or equivalent deformation mode to be formed all drops in protection scope of the present invention.
Claims (7)
1. a preparation method for red date pumpkin crow winter ground rice, is characterized in that specifically comprising the steps:
(1), long-grained nonglutinous rice soaking fermentation
Joined by long-grained nonglutinous rice in the water into long-grained nonglutinous rice weight 1.2 times, be then incorporated as the Lactobacillus plantarum plant subspecies of long-grained nonglutinous rice weight 1.0%, then control temperature is 30-40 DEG C and carries out fermentation 12 ~ 72h, obtains zymotic fluid;
Lactobacillus plantarum plant subspecies used (
lactobacillus plantarumsubsp. plantarum), deposit number CGMCC NO. 1.555;
(2), impurity elimination is cleaned
First, by the filtering fermentation liquor of step (1) gained, the filter cake running water of gained or the clean 3-5 time of distilled water flushing, then drain with mesh sieve;
Then, in the filter cake drained, add red date powder, pumpkin powder mixing, obtain raw mixture;
Wherein red date powder accounts for the 1-5% of raw mixture gross weight, and pumpkin powder accounts for the 1-3% of raw mixture gross weight;
(3), by levigate for the raw mixture fiberizer of step (2) gained to not having obvious grains of sand sense, Rice & peanut milk is obtained with 80 mesh screen;
(4), by the Rice & peanut milk of step (3) gained shakeout, control thickness 1-4mm, then carry out first time with steam and steam sheet 6-8min, steaming sheet process control pressure is 0.1-0.2MPa, and first time steams after sheet terminates and carry out standing 2h in 4 DEG C of environment;
And then carry out second time steaming sheet 4-6min with steam, steaming sheet process control pressure is 0.08-0.1MPa, and second time is steamed after sheet terminates and soak 1.5-4min in 2 ~ 8 DEG C of water, obtains red date pumpkin Wu Dong meter sheet;
(4), by the red date pumpkin Wu Dong meter sheet of step (3) gained carry out slitting, then according to every part of 50-100g pack, sealing, then control temperature is 90-95 DEG C of steam sterilization in open kettle 30min, then naturally cools to room temperature, obtains red date pumpkin crow winter ground rice.
2. the preparation method of a kind of red date pumpkin crow winter ground rice as claimed in claim 1, it is characterized in that in step (2), red date powder accounts for 1% of raw mixture gross weight, pumpkin powder accounts for 1% of raw mixture gross weight;
Described in step (4), Rice & peanut milk shakeouts, and control thickness is 1mm.
3. the preparation method of a kind of red date pumpkin crow winter ground rice as claimed in claim 1, it is characterized in that in step (2), red date powder accounts for 5% of raw mixture gross weight, pumpkin powder accounts for 3% of raw mixture gross weight;
Described in step (4), Rice & peanut milk shakeouts, and control thickness is 4mm.
4. the preparation method of a kind of red date pumpkin crow winter ground rice as claimed in claim 1, it is characterized in that in step (2), red date powder accounts for 3% of raw mixture gross weight, pumpkin powder accounts for 2.5% of raw mixture gross weight;
Described in step (4), Rice & peanut milk shakeouts, and control thickness is 2.5mm.
5. the preparation method of a kind of red date pumpkin crow winter ground rice as claimed in claim 1, it is characterized in that in step (2), red date powder accounts for 4% of raw mixture gross weight, pumpkin powder accounts for 2% of raw mixture gross weight;
Described in step (4), Rice & peanut milk shakeouts, and control thickness is 3mm.
6. the preparation method of a kind of red date pumpkin crow winter ground rice as claimed in claim 1, it is characterized in that in step (2), red date powder accounts for 2% of raw mixture gross weight, pumpkin powder accounts for 1.5% of raw mixture gross weight;
Described in step (4), Rice & peanut milk shakeouts, and control thickness is 1.5mm.
7. the red date pumpkin crow winter ground rice of the preparation method's gained as described in as arbitrary in claim 1-6, its elasticity is 0.97-1.553, and hardness is 65.432-97.597N, and cohesiveness is 0.535-0.575, and chewiness is 31.176-53.729N.
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| CN1298654A (en) * | 2000-05-01 | 2001-06-13 | 湖南金键米业股份有限公司 | Method for producing antistaling instant rice-flour noodles |
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| CN101427775A (en) * | 2008-12-12 | 2009-05-13 | 廖钟鑫 | Formulating method for nourishing unpounded rice squash rice-flour noodle foods |
| CN101617789A (en) * | 2008-07-04 | 2010-01-06 | 姚瑞观 | Colored vegetable and fruit flavored nutritious cereal |
| CN102318790A (en) * | 2011-06-11 | 2012-01-18 | 四川光友薯业有限公司 | A kind of bean vermicelli leavening and the method for producing the fermentation bean vermicelli thereof |
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2015
- 2015-04-13 CN CN201510171175.3A patent/CN104905115A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1298654A (en) * | 2000-05-01 | 2001-06-13 | 湖南金键米业股份有限公司 | Method for producing antistaling instant rice-flour noodles |
| CN101248852A (en) * | 2008-03-21 | 2008-08-27 | 中国农业大学 | Method for processing lactic acid bacteria fermentation rice-flour noodles |
| CN101617789A (en) * | 2008-07-04 | 2010-01-06 | 姚瑞观 | Colored vegetable and fruit flavored nutritious cereal |
| CN101427775A (en) * | 2008-12-12 | 2009-05-13 | 廖钟鑫 | Formulating method for nourishing unpounded rice squash rice-flour noodle foods |
| CN102318790A (en) * | 2011-06-11 | 2012-01-18 | 四川光友薯业有限公司 | A kind of bean vermicelli leavening and the method for producing the fermentation bean vermicelli thereof |
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Application publication date: 20150916 |