CN105212051A - A kind of coarse cereal noodles and preparation method thereof - Google Patents
A kind of coarse cereal noodles and preparation method thereof Download PDFInfo
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- CN105212051A CN105212051A CN201510511208.4A CN201510511208A CN105212051A CN 105212051 A CN105212051 A CN 105212051A CN 201510511208 A CN201510511208 A CN 201510511208A CN 105212051 A CN105212051 A CN 105212051A
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- coarse cereal
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 45
- 235000012149 noodles Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 41
- 239000000843 powder Substances 0.000 claims abstract description 41
- 235000021307 Triticum Nutrition 0.000 claims abstract description 19
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 19
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 18
- 229930006000 Sucrose Natural products 0.000 claims abstract description 18
- 229930003270 Vitamin B Natural products 0.000 claims abstract description 18
- 239000002131 composite material Substances 0.000 claims abstract description 18
- 150000001875 compounds Chemical class 0.000 claims abstract description 18
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 18
- 239000010452 phosphate Substances 0.000 claims abstract description 18
- 239000000661 sodium alginate Substances 0.000 claims abstract description 18
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 18
- 239000005720 sucrose Substances 0.000 claims abstract description 18
- -1 sucrose fatty ester Chemical class 0.000 claims abstract description 18
- 235000019156 vitamin B Nutrition 0.000 claims abstract description 18
- 239000011720 vitamin B Substances 0.000 claims abstract description 18
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 17
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 17
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 17
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 17
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 17
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 17
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 17
- 240000004922 Vigna radiata Species 0.000 claims abstract description 17
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 17
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 17
- 235000020232 peanut Nutrition 0.000 claims abstract description 17
- 238000005498 polishing Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 12
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 11
- 235000007215 black sesame Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 12
- 241000209072 Sorghum Species 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 10
- 235000007319 Avena orientalis Nutrition 0.000 claims description 6
- 241000209763 Avena sativa Species 0.000 claims description 6
- 235000007558 Avena sp Nutrition 0.000 claims description 6
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 6
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 108010068370 Glutens Proteins 0.000 abstract description 2
- 235000001014 amino acid Nutrition 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 abstract description 2
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 238000004891 communication Methods 0.000 abstract description 2
- 239000003995 emulsifying agent Substances 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000021312 gluten Nutrition 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 239000002562 thickening agent Substances 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 abstract 2
- 240000006394 Sorghum bicolor Species 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 241000219051 Fagopyrum Species 0.000 description 5
- 241000207961 Sesamum Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 2
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000014590 basal diet Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019007 dietary guidelines Nutrition 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
Classifications
-
- 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
Abstract
A kind of coarse cereal noodles and preparation method thereof, by raw materials such as wheat flour, buckwheat, oatmeal, sweet potato powder, sorghum flour, mung bean flour, peanut powder, black sesame powder, sodium alginates according to a certain percentage, by cleaning, dry, pulverize polishing, to be uniformly mixed and face, slaking, oven dry, packaging and other steps are made.The vermicelli that the present invention produces using coarse cereal powder and wheat flour as raw material, pass through superfine communication technique, remain the nutriments such as cellulose in coarse cereals, amino acid, vitamin, human body is more easily absorbed, add the sodium alginate as thickener, the sucrose fatty ester as emulsifying agent, composite phosphate and these food additives of vitamin B compound simultaneously, improve viscoelasticity and the extensibility of noodles, strengthening gluten makes noodles more smooth good to eat, improves products taste.
Description
Technical field:
The present invention relates to food processing field, be specifically related to a kind of coarse cereal noodles and preparation method thereof.
Background technology:
China is vermicelli food production state maximum in the world and country of consumption.Vermicelli industry has developed into the industry of a relative maturity.Along with the raising of people's living standard and the enhancing to healthy diet demand, vermicelli also from single filling the stomach, convenient, low-grade product, develop into collection nutrition, function, health care, delicious food, be convenient to medium and high-grade goods all over the body.As traditional health staple food, vermicelli have become an important industry in food manufacturing.
In modern society, people more and more guard one's health, and focus on health, beyond emphasis cuisines, also more and more pay close attention to healthy food.New edition " Chinese residents dietary guidelines " the lay special stress on importance of edible cereal to health, as the column foot of Diet pagoda, five cereals are best basal diet, be also the most cheap energy source.Adult takes in 250 ~ 400 grams of cereal every day, is just conducive to the generation preventing relevant chronic disease.. often eat coarse cereals and can prevent febrile illness, as flu, dysentery, hepatitis, diabetes, cancer, ephritis, rheumatism, chronic bronchitis, hypertension etc.
Summary of the invention:
The object of the invention is to provide one more Ensure Liquid, and mouthfeel is better, coarse cereal noodles with health role and preparation method thereof.
Technical scheme of the present invention is as follows:
A kind of coarse cereal noodles, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 40-60,
Buckwheat: 20-40,
Oatmeal: 10-20,
Sweet potato powder: 10-20,
Sorghum flour: 7-15,
Mung bean flour: 7-15,
Peanut powder: 5-10,
Black sesame powder: 5-10,
Sodium alginate: 1-3,
Sucrose fatty ester: 0.5-1.5,
Composite phosphate: 0.4-1.2,
Vitamin B compound: 0.2-1,
Edible salt: 1-2.
As preferably, described coarse cereal noodles is made up of the raw material of following parts by weight proportioning:
Wheat flour: 45-55,
Buckwheat: 25-35,
Oatmeal: 12-18,
Sweet potato powder: 12-18,
Sorghum flour: 8-13,
Mung bean flour: 8-13,
Peanut powder: 6-9,
Black sesame powder: 6-9,
Sodium alginate: 1.5-2.5,
Sucrose fatty ester: 0.7-1.3,
Composite phosphate: 0.6-1.0,
Vitamin B compound: 0.4-0.8,
Edible salt: 1.2-1.8.
As preferably, described coarse cereal noodles is made up of the raw material of following parts by weight proportioning:
Wheat flour: 50,
Buckwheat: 30,
Oatmeal: 15,
Sweet potato powder: 15,
Sorghum flour: 11,
Mung bean flour: 11,
Peanut powder: 7,
Black sesame powder: 7,
Sodium alginate: 2,
Sucrose fatty ester: 1,
Composite phosphate: 0.8,
Vitamin B compound: 0.6,
Edible salt: 1.5.
The preparation method of above-mentioned coarse cereal noodles, comprises the following steps:
A, by buckwheat, oat, Ipomoea batatas, Chinese sorghum, mung bean, peanut, sesame removal of impurities, cleaning, oven dry;
B, by the various coarse cereals handled well in a step respectively with micronizer carry out pulverizing polishing;
C, by the various coarse cereal powders mixing after polishing in b step;
Add wheat flour, sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound, edible salt in d, mixture in c, and stir with mixer;
E, to be undertaken adding suitable water in mixture in steps d and face;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Further, drying subregion in described step g is prebake district and main baking zone.
Further, described prebake district control temperature 10 ~ 15 DEG C, relative humidity 70 ~ 80%, drying time accounts for 30 ~ 40% of total drying time; Described main baking zone control temperature 25 ~ 30 DEG C, relative humidity 75 ~ 85%, drying time accounts for 60 ~ 70% of total drying time.
Beneficial effect of the present invention:
The vermicelli that the present invention produces using coarse cereal powder and wheat flour as raw material, pass through superfine communication technique, remain the nutriments such as cellulose in coarse cereals, amino acid, vitamin, human body is more easily absorbed, add the sodium alginate as thickener, the sucrose fatty ester as emulsifying agent, composite phosphate and these food additives of vitamin B compound simultaneously, improve viscoelasticity and the extensibility of noodles, strengthening gluten makes noodles more smooth good to eat, improves products taste.
Detailed description of the invention:
Be clearly and completely described technical scheme of the present invention below in conjunction with specific embodiment, obviously, described embodiment is only one of them embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A kind of coarse cereal noodles, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 40,
Buckwheat: 20,
Oatmeal: 10,
Sweet potato powder: 10,
Sorghum flour: 7,
Mung bean flour: 7,
Peanut powder: 5,
Black sesame powder: 5,
Sodium alginate: 1,
Sucrose fatty ester: 0.5,
Composite phosphate: 0.4,
Vitamin B compound: 0.2,
Edible salt: 1.
The preparation method of above-mentioned coarse cereal noodles, comprises the following steps:
A, by buckwheat, oat, Ipomoea batatas, Chinese sorghum, mung bean, peanut, sesame removal of impurities, cleaning, oven dry;
B, by the various coarse cereals handled well in a step respectively with micronizer carry out pulverizing polishing;
C, by the various coarse cereal powders mixing after polishing in b step;
Add wheat flour, sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound, edible salt in d, mixture in c, and stir with mixer;
E, to be undertaken adding suitable water in mixture in steps d and face;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 2
A kind of coarse cereal noodles, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 60,
Buckwheat: 40,
Oatmeal: 20,
Sweet potato powder: 20,
Sorghum flour: 15,
Mung bean flour: 15,
Peanut powder: 10,
Black sesame powder: 10,
Sodium alginate: 3,
Sucrose fatty ester: 1.5,
Composite phosphate: 1.2,
Vitamin B compound: 1,
Edible salt: 2.
The preparation method of above-mentioned coarse cereal noodles, comprises the following steps:
A, by buckwheat, oat, Ipomoea batatas, Chinese sorghum, mung bean, peanut, sesame removal of impurities, cleaning, oven dry;
B, by the various coarse cereals handled well in a step respectively with micronizer carry out pulverizing polishing;
C, by the various coarse cereal powders mixing after polishing in b step;
Add wheat flour, sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound, edible salt in d, mixture in c, and stir with mixer;
E, to be undertaken adding suitable water in mixture in steps d and face;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 3
A kind of coarse cereal noodles, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 45,
Buckwheat: 25,
Oatmeal: 12,
Sweet potato powder: 12,
Sorghum flour: 8,
Mung bean flour: 8,
Peanut powder: 6,
Black sesame powder: 6,
Sodium alginate: 1.5,
Sucrose fatty ester: 0.7,
Composite phosphate: 0.6,
Vitamin B compound: 0.4,
Edible salt: 1.2.
The preparation method of above-mentioned coarse cereal noodles, comprises the following steps:
A, by buckwheat, oat, Ipomoea batatas, Chinese sorghum, mung bean, peanut, sesame removal of impurities, cleaning, oven dry;
B, by the various coarse cereals handled well in a step respectively with micronizer carry out pulverizing polishing;
C, by the various coarse cereal powders mixing after polishing in b step;
Add wheat flour, sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound, edible salt in d, mixture in c, and stir with mixer;
E, to be undertaken adding suitable water in mixture in steps d and face;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 4
A kind of coarse cereal noodles, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 55,
Buckwheat: 35,
Oatmeal: 18,
Sweet potato powder: 18,
Sorghum flour: 13,
Mung bean flour: 13,
Peanut powder: 9,
Black sesame powder: 9,
Sodium alginate: 2.5,
Sucrose fatty ester: 1.3,
Composite phosphate: 1.0,
Vitamin B compound: 0.8,
Edible salt: 1.8.
The preparation method of above-mentioned coarse cereal noodles, comprises the following steps:
A, by buckwheat, oat, Ipomoea batatas, Chinese sorghum, mung bean, peanut, sesame removal of impurities, cleaning, oven dry;
B, by the various coarse cereals handled well in a step respectively with micronizer carry out pulverizing polishing;
C, by the various coarse cereal powders mixing after polishing in b step;
Add wheat flour, sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound, edible salt in d, mixture in c, and stir with mixer;
E, to be undertaken adding suitable water in mixture in steps d and face;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
The foregoing is only the preferred embodiments of the present invention; not thereby limit the scope of the invention; the equivalent replacement that description basis of the present invention is done, improvement, or directly, be indirectly used in other relevant technical field, be all in like manner included within protection scope of the present invention.
Claims (6)
1. a coarse cereal noodles, is characterized in that: be made up of the raw material of following parts by weight proportioning:
Wheat flour: 40-60,
Buckwheat: 20-40,
Oatmeal: 10-20,
Sweet potato powder: 10-20,
Sorghum flour: 7-15,
Mung bean flour: 7-15,
Peanut powder: 5-10,
Black sesame powder: 5-10,
Sodium alginate: 1-3,
Sucrose fatty ester: 0.5-1.5,
Composite phosphate: 0.4-1.2,
Vitamin B compound: 0.2-1,
Edible salt: 1-2.
2. coarse cereal noodles according to claim 1, is characterized in that: described coarse cereal noodles is made up of the raw material of following parts by weight proportioning:
Wheat flour: 45-55,
Buckwheat: 25-35,
Oatmeal: 12-18,
Sweet potato powder: 12-18,
Sorghum flour: 8-13,
Mung bean flour: 8-13,
Peanut powder: 6-9,
Black sesame powder: 6-9,
Sodium alginate: 1.5-2.5,
Sucrose fatty ester: 0.7-1.3,
Composite phosphate: 0.6-1.0,
Vitamin B compound: 0.4-0.8,
Edible salt: 1.2-1.8.
3. coarse cereal noodles according to claim 1, is characterized in that: described coarse cereal noodles is made up of the raw material of following parts by weight proportioning:
Wheat flour: 50,
Buckwheat: 30,
Oatmeal: 15,
Sweet potato powder: 15,
Sorghum flour: 11,
Mung bean flour: 11,
Peanut powder: 7,
Black sesame powder: 7,
Sodium alginate: 2,
Sucrose fatty ester: 1,
Composite phosphate: 0.8,
Vitamin B compound: 0.6,
Edible salt: 1.5.
4. the preparation method of the coarse cereal noodles according to any one of claim 1-3, is characterized in that, comprises the following steps:
A, by buckwheat, oat, Ipomoea batatas, Chinese sorghum, mung bean, peanut, sesame removal of impurities, cleaning, oven dry;
B, by the various coarse cereals handled well in a step respectively with micronizer carry out pulverizing polishing;
C, by the various coarse cereal powders mixing after polishing in b step;
Add wheat flour, sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound, edible salt in d, mixture in c, and stir with mixer;
E, to be undertaken adding suitable water in mixture in steps d and face;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
5. the preparation method of coarse cereal noodles according to claim 4, is characterized in that: drying subregion in described step g is prebake district and main baking zone.
6. the preparation method of coarse cereal noodles according to claim 5, is characterized in that: described prebake district control temperature 10 ~ 15 DEG C, relative humidity 70 ~ 80%, and drying time accounts for 30 ~ 40% of total drying time; Described main baking zone control temperature 25 ~ 30 DEG C, relative humidity 75 ~ 85%, drying time accounts for 60 ~ 70% of total drying time.
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105995513A (en) * | 2016-06-09 | 2016-10-12 | 闻焕宏 | Fine dried noodles balanced in nutrition and preparation method of fine dried noodles |
| CN106360334A (en) * | 2016-09-13 | 2017-02-01 | 宜垦(天津)农业制品有限公司 | Wine oat noodles and making method thereof |
| CN106490468A (en) * | 2016-10-19 | 2017-03-15 | 河南省诚实人食品科技有限公司 | Excellent albumen mixed grain rice fine dried noodles and preparation method thereof |
| CN106690045A (en) * | 2016-12-16 | 2017-05-24 | 吴堡县田园食品有限公司 | Making method of handmade coarse cereal vermicelli |
| CN107114678A (en) * | 2017-05-24 | 2017-09-01 | 成都鲜美诚食品有限公司 | The preparation method of sweet potato vermicelli |
| CN107136412A (en) * | 2017-07-03 | 2017-09-08 | 安徽双鹿面粉有限公司 | A kind of high protein vermicelli and preparation method thereof |
| CN107183532A (en) * | 2017-06-20 | 2017-09-22 | 泰宁黄氏农林食品有限公司 | A kind of formula of camellia rice cracker and preparation method thereof |
| CN107212278A (en) * | 2017-07-03 | 2017-09-29 | 安徽双鹿面粉有限公司 | A kind of high nutrition vermicelli and preparation method thereof |
| CN107890017A (en) * | 2017-11-14 | 2018-04-10 | 想念食品股份有限公司 | Wheat germ ox bone health vermicelli and preparation method thereof |
| CN111631350A (en) * | 2020-07-17 | 2020-09-08 | 青岛品品好食品发展有限公司 | Coarse cereal fine dried noodles |
| CN111728138A (en) * | 2020-07-10 | 2020-10-02 | 青岛品品好食品发展有限公司 | Fine dried noodles capable of keeping taste of fresh noodles |
| US20210352949A1 (en) * | 2018-12-19 | 2021-11-18 | Nisshin Foods Inc. | Low sugar flour mix |
| CN114097990A (en) * | 2021-10-25 | 2022-03-01 | 安徽燕之坊食品有限公司 | Preparation method of flour product suitable for old people |
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