CN105285707A - Potato whole powder fine dried noodles and processing method thereof - Google Patents

Potato whole powder fine dried noodles and processing method thereof Download PDF

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Publication number
CN105285707A
CN105285707A CN201510605493.6A CN201510605493A CN105285707A CN 105285707 A CN105285707 A CN 105285707A CN 201510605493 A CN201510605493 A CN 201510605493A CN 105285707 A CN105285707 A CN 105285707A
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parts
powder
potato
dried noodles
glutinous rice
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CN201510605493.6A
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Chinese (zh)
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马伯平
谢喜祥
兰俊鹏
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甘肃薯香园农业科技有限公司
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Publication of CN105285707A publication Critical patent/CN105285707A/en

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Abstract

The invention discloses potato whole powder fine dried noodles and a processing method thereof, and belongs to the technical field of food processing. The fine dried noodles are prepared from the following raw materials in parts by weight: 65-72 parts of flour, 18-24 parts of potato whole powder, 5-10 parts of coarse cereal puffing powder, 0.5-1.2 parts of table salt, 1.5-2.2 parts of glutinous rice water concentrate, 0.2-0.6 part of dietary alkali and 2.4-3.5 parts of corn germ oil. The potato fine dried noodles disclosed by the invention are tenacious, good in toughness and difficult to break when being raw, and are soft, smooth, tenacious, fine, tender, fragrant and delicious when being cooked; the potato fine dried noodles are easy to digest, so that indigestion cannot be caused when the potato fine dried noodles are eaten by children and old people, and requirements of vast consumers are met.

Description

A kind of potato full-powder vermicelli and processing method thereof

Technical field

The invention belongs to food processing technology field, be specifically related to a kind of potato full-powder vermicelli and processing method thereof.

Background technology

China is vermicelli producing country maximum in the world and country of consumption.Current vermicelli production industry development relative maturity, along with the raising of people's living standard and the transformation of Diet concept, vermicelli also from single filling the stomach, convenient, low-grade product, progressively develop into collection nutrition, function, health care, delicious food and be convenient to the high-grade product of the whole body.As traditional health staple food, vermicelli have become an important industry in food processing industry.

Potato staple food grainization strategy is the Important Action of China Agricultural Structure Adjustment, can be national food security and provides more guarantees.The nutritive value of potato is very high, and contain the vitamin A and vitamin C and mineral matter that enrich, high-quality starch content is about 16.5%, also containing a large amount of lignin etc., is described as " second bread " of the mankind.Vitamin contained by it is 2 times, 3 times of Chinese cabbage, 4 times of tomato of carrot, ascorbic content be vegetables.The traditional Chinese medical science thinks potato, and " the flat taste of property is sweet nontoxic, can strengthening the spleen and stomach, and in beneficial controlled atmosphere, relieving spasm to stop pain, tonneau is defecated.To weakness of the spleen and the stomach, indigestion, stomach discord, gastral cavity abdomen has a pain, the not smooth patient outcome that defecates is remarkable ".Modern study proves, potato has special efficacy to conciliation indigestion, is good medicine and the high-quality health products of stomach trouble and cardiac.Farina infiltration rate in human body is slow, is the desirable food therapy vegetable of diabetic; Containing a large amount of good fiber quality element in potato, can be used for a large amount of nutrition of enteric microorganism in enteron aisle, promote that enteric microorganism grows; Can also intestines peristalsis be promoted simultaneously, keep enteron aisle moisture, have the effect such as Constipation and anti-curing cancers; In potato, the content of potassium is high, eats weekly five or six potatos, the probability suffered stroke can be made to decline 40%, have special efficacy again to conciliation indigestion; It also has the effect of control nervous baldness, repeatedly embrocates the position of alopecia with fresh potato sheet, has significant effect to promotion hair restoration.

Potato fine dried noodles is emerging food processing industry, not only improve the wheaten food type vermicelli industrial structures such as conventional wheat, corn, coarse cereals, enrich the mouthfeel demand of people, especially the support product of China potato staple food grain strategy, be loved by the people and government's attention.At present, about the report of potato class vermicelli is more, a kind of purple potato vermicelli and preparation method thereof disclosed in patent CN104366271A, a kind of purple potato anti-cancer vermicelli and processing method thereof disclosed in CN104489500A, purple potato vermicelli disclosed in CN104000100A, a kind of purple potato vermicelli and preparation method thereof etc. disclosed in CN103766753A, vermicelli disclosed in these files are all process with purple sweet potato powder (liquid), flour, salt, alkali face and edible additive, although mouthfeel chewiness, nutritious, the demand of some consumers can be met.But it is little that the purple planting potato area of China compares potato, and output is lower, and this just makes purple potato Costco Wholesale relatively high.In addition, from nutrition health, potato health better effects if.Therefore, provide a kind of potato fine dried noodles and preparation method thereof very necessary.For this reason, patent CN1188606A discloses producing technology for fine dried noodles made from potato and flour, disclose " 1) potato cleaning, slaking, peeling; 2) potato mixes with wheat flour and mixes thoroughly; 3) with dried noodle machine calendering, slitting, drying, cut-out, metering, to pack " production technology; this technique is simple, be easy to operation; but during well-known potato too high levels; fecula is less sticky, tenacity is not enough; ripe powder then muscle spends height, and many foods can cause the disease such as having indigestion and indigestion, and this report is not optimized process to dried noodles formulation; direct pressure surface after simple proportioning, obtained vermicelli exist above-mentioned deficiency.CN103932121A discloses the processing method of potato fine dried noodles, discloses the vermicelli made by " potato, flour and salt ", and these vermicelli also exist defect and the deficiency of above-mentioned report.CN101543270A discloses a kind of potato corn noodle and preparation method thereof, disclose the vermicelli made by " potato, corn, flour and salt " proportioning, these vermicelli are improvement of above-mentioned potato fine dried noodles, but still there is the problem of ripe powder muscle degree difference in corn flour, this and potato height muscle degree are difficult to merge, such that vermicelli are frangible, fracture.As can be seen here, existing potato fine dried noodles exists that raw face is frangible, fracture, the problem of muscle degree deficiency, and ripe face is difficult to digestion, and many foods then can cause indigestion, is not suitable for child and old man eats.

Summary of the invention

The object of the invention is to: the processing method of the potato full-powder vermicelli providing a kind of applicable child and old man to eat, by improvement potato powder proportioning, add short digestive function auxiliary material and promote raw flour gluten degree composition, realizing potato fine dried noodles raw flour gluten road not easy fracture, ripe digestible object.

To achieve these goals, the present invention adopts following technical scheme:

A kind of potato full-powder vermicelli, are formed by the Raw material processing of following percentage by weight: flour 65 ~ 72%, potato full-powder 18 ~ 24 parts, coarse cereals swelling powder 5 ~ 10 parts, salt 0.5 ~ 1.2 part, glutinous rice aqueous concentrate 1.5 ~ 2.2 parts, dietary alkali 0.2 ~ 0.6 part, maize germ oil 2.4 ~ 3.5 parts.

As preferably, described a kind of potato full-powder vermicelli, are formed by the Raw material processing of following percentage by weight: 68 parts, flour, potato full-powder 19 parts, coarse cereals swelling powder 7 parts, salt 0.7 part, glutinous rice aqueous concentrate 1.9 parts, dietary alkali 0.5 part, maize germ oil 2.9 parts.

Described coarse cereals swelling powder is made up of the Raw material processing of following weight portion: barley 100 parts, cowpea 20 ~ 30 parts, corn 10 ~ 15 parts, millet 20 ~ 35 parts, wheat 20 ~ 35 parts.

Described glutinous rice aqueous concentrate adopts following steps to prepare:

1) selected naughty clean quality glutinous rice, puts into emerge in worm water 10 ~ 12 hours, then adds the running water being equivalent to soak more than 10 times, water, boils and boil 30 ~ 50 minutes;

2) elimination glutinous rice after naturally cooling, adds the gelatinized starch of 0.01 ~ 0.03% in glutinous rice water, adopts method for concentration removing moisture, collection concentrate;

3) concentrate is dewatered in vacuum drying chamber to water content lower than 6.5%, adopt flour mill to wear into fine powder, cross 70 ~ 90 orders and shine, obtain glutinous rice aqueous concentrate.

A processing method for potato full-powder vermicelli, comprises the following steps:

1) and face: according to metering proportion, described flour, potato full-powder, coarse cereals swelling powder and glutinous rice aqueous concentrate are put into dough mixing machine, add through the alkaline solution of premodulated and the salt after dissolving with liquid of precooking, add the warm water of temperature 20 ~ 30 DEG C again, start dough mixing machine to carry out and face, dough moisture is not less than 30%, dough mixing machine rotating speed is 70 revs/min, and Mixing time is 10 ~ 15 minutes;

2) to wake up face: by step 1) after the dough of becoming reconciled takes out, smear with described maize germ oil, more coated with preservative film after put into wooden barrel, 2 ~ 3 hours, awake face in the hot gas of 35 ~ 50 DEG C;

3) slaking: good wake flour taken out, uniform stirring becomes bean curd scoriform, then puts into the aging machine that rotating speed is 5 ~ 10 revs/min, slaking 30 ~ 35 minutes;

4) compression molding: the dough after slaking rolls screw through flour stranding machine and is pressed into and wears, set screw distance, and make thickness thinning gradually, gluten is organized and is gradually evenly distributed, and intensity progressively improves, and finally will wear the noodles being cut into suitable thickness continuously with cutting cutter;

5) just doing: hang in drying room by wetted surface bar, is 60 ~ 65 DEG C in temperature, and relative air humidity is 55 ~ 65%, and wind speed is under the condition of 1.5 ~ 2.5 meter per seconds, and dewater oven dry 10 ~ 12 hours, obtains the first dried noodles that water content is 12 ~ 14%;

6) redrying: first dried noodles is placed in drying room, temperature 50 ~ 58 DEG C, relative air humidity 67 ~ 70%, wind speed is under the condition of 2.2 ~ 3.5 meter per seconds, and dewater oven dry 3 ~ 5 hours, obtains the dried noodles of water content 6 ~ 8%;

7) pack: after physical sterilization, metering packing becomes often 400 ~ 500 grams, the finished product vermicelli of length 18 ~ 26 centimetres.

Compared with existing potato powder vermicelli, beneficial effect of the present invention is:

1) to compare Ipomoea batatas (or purple potato) vermicelli cost low for potato fine dried noodles of the present invention, and output is large, and working ability is high, is the staple product of China's potato staple food grain strategy, for China's potato product exploitation provides new direction.

2) potato fine dried noodles raw flour gluten road of the present invention, good toughness is easy fracture not, ripe softness, exquisiteness, tender perfume (or spice) is good to eat, is easy to digestion, digests bad child and old man can eat, and dyspeptic phenomenon can not be caused after eating, meet the demand of consumers in general.

3) potato fine dried noodles of the present invention does not adopt any chemical addition agent, and food security rank is high, meets the requirement of pollution-free food, meets the pursuit of health of people diet.

4) potato fine dried noodles processing method of the present invention is simple, is easy to realize; And adopt two sections of middle temperature is dried techniques, remain raw material nutrition to greatest extent, improve vermicelli product edible quality.

5) the vermicelli outward appearance of potato fine dried noodles processing method making of the present invention is good, and colourity is pure white, deeply likes by consumers in general.

Detailed description of the invention

Below in conjunction with specific embodiment, technical scheme of the present invention is described further, so that the understanding of same domain technical staff.

Embodiment 1

A kind of potato full-powder vermicelli, are made up of the Raw material processing of following weight portion: 68 kilograms, flour, potato full-powder 19 kilograms, coarse cereals swelling powder 7 kilograms, salt 0.7 kilogram, glutinous rice aqueous concentrate 1.9 kilograms, dietary alkali 0.5 kilogram, maize germ oil kilogram.

Described coarse cereals swelling powder is made up of the Raw material processing of following weight portion: barley double centner, cowpea 20 ~ 30 kilograms, corn 10 ~ 15 kilograms, millet 20 ~ 35 kilograms, wheat 20 ~ 35 kilograms.

Described glutinous rice aqueous concentrate adopts following steps to prepare:

1) selected naughty clean quality glutinous rice, puts into emerge in worm water 10 ~ 12 hours, then adds the running water being equivalent to soak more than 10 times, water, boils and boil 30 ~ 50 minutes;

2) elimination glutinous rice after naturally cooling, adds the gelatinized starch of 0.01 ~ 0.03% in glutinous rice water, adopts method for concentration removing moisture, collection concentrate;

3) concentrate is dewatered in vacuum drying chamber to water content lower than 6.5%, adopt flour mill to wear into fine powder, cross 70 ~ 90 orders and shine, obtain glutinous rice aqueous concentrate.

Take raw material according to said components proportioning, then adopt following methods to make vermicelli:

1) and face: according to metering proportion, described flour, potato full-powder, coarse cereals swelling powder and glutinous rice aqueous concentrate are put into dough mixing machine, add through the alkaline solution of premodulated and the salt after dissolving with liquid of precooking, add the warm water of temperature 20 ~ 30 DEG C again, start dough mixing machine to carry out and face, dough moisture is not less than 30%, dough mixing machine rotating speed is 70 revs/min, and Mixing time is 10 ~ 15 minutes;

2) to wake up face: by step 1) after the dough of becoming reconciled takes out, smear with described maize germ oil, more coated with preservative film after put into wooden barrel, 2 ~ 3 hours, awake face in the hot gas of 35 ~ 50 DEG C;

3) slaking: good wake flour taken out, uniform stirring becomes bean curd scoriform, then puts into the aging machine that rotating speed is 5 ~ 10 revs/min, slaking 30 ~ 35 minutes;

4) compression molding: the dough after slaking rolls screw through flour stranding machine and is pressed into and wears, set screw distance, and make thickness thinning gradually, gluten is organized and is gradually evenly distributed, and intensity progressively improves, and finally will wear the noodles being cut into suitable thickness continuously with cutting cutter;

5) just doing: hang in drying room by wetted surface bar, is 60 ~ 65 DEG C in temperature, and relative air humidity is 55 ~ 65%, and wind speed is under the condition of 1.5 ~ 2.5 meter per seconds, and dewater oven dry 10 ~ 12 hours, obtains the first dried noodles that water content is 12 ~ 14%;

6) redrying: first dried noodles is placed in drying room, temperature 50 ~ 58 DEG C, relative air humidity 67 ~ 70%, wind speed is under the condition of 2.2 ~ 3.5 meter per seconds, and dewater oven dry 3 ~ 5 hours, obtains the dried noodles of water content 6 ~ 8%;

7) pack: after physical sterilization, metering packing becomes often 400 ~ 500 grams, the finished product vermicelli of length 18 ~ 26 centimetres.

Embodiment 2 ~ 5

The preparation method of following examples, completely with embodiment 1, control the Variable Conditions such as corresponding time, temperature, relative air humidity, wind speed, but all variablees is all in corresponding excursion in the process making vermicelli according to actual conditions.Difference is: according to different flour consumptions, and allocate corresponding potato full-powder and all the other amounts of components, concrete consumption sees the following form 1.

Table 1-potato fine dried noodles raw material dosage

Embodiment 2 Embodiment 3 Embodiment 4 Embodiment 5 Flour, kilogram 65.0 67.0 71.0 72.0 Potato full-powder, kilogram 18.0 18.5 22.0 24.0 Coarse cereals swelling powder, kilogram 5.0 6.5 8.5 10.0 Salt, kilogram 0.5 0.6 0.9 1.2 Glutinous rice aqueous concentrate, kilogram 1.5 1.8 2.0 2.2 Dietary alkali, kilogram 0.2 0.4 0.5 0.6 Maize germ oil, kilogram 2.4 2.8 3.2 3.5

In order to verify the quality of potato fine dried noodles of the present invention, by observing and recording the outward appearance of the outward appearance of boiling water boiling face after 2 minutes, 5 minutes and 8 minutes, mouthfeel and noodle soup, the digestive conditions simultaneously after record these vermicelli edible, it the results are shown in following table 2.

Note:

Physical data: 18 people of edible vermicelli of the present invention, child 3 people (6 ~ 10 one full year of life), old man 4 (more than 60 one full year of life), all the other people's ages, eater was healthy between 20 ~ 40 one full year of life, and without enterogastritis, diet is normal.

Personnel divide into groups: 18 people are divided into 5 groups, and number is respectively the vermicelli of the making of 2,3,4,4,5 corresponding edible embodiments 1 ~ 5.

Method of testing: vermicelli are edible after 5 ~ 8 minutes with boiling water boiling, eat once every 2 ~ 3 days, observes eater at every turn and digests situation, lasting 2 weeks after eating.

Table 2-Quality of Fine Dried Noodles test experiments result

As can be seen from Table 2, potato fine dried noodles exterior quality of the present invention is high, and eating mouth feel is good, within 4 ~ 5 minutes, can boil edible, and noodles eat chewiness, smooth, the not easily broken bar in face of boiling, and edible after can not cause dyspeptic phenomenon, there is significant progress.

Claims (5)

1. potato full-powder vermicelli, is characterized in that: formed by the Raw material processing of following weight portion:
65 ~ 72 parts, flour, potato full-powder 18 ~ 24 parts, coarse cereals swelling powder 5 ~ 10 parts, salt 0.5 ~ 1.2 part, glutinous rice aqueous concentrate 1.5 ~ 2.2 parts, dietary alkali 0.2 ~ 0.6 part, maize germ oil 2.4 ~ 3.5 parts.
2. a kind of potato full-powder vermicelli as claimed in claim 1, is characterized in that: formed by the Raw material processing of following percentage by weight: 68 parts, flour, potato full-powder 19 parts, coarse cereals swelling powder 7 parts, salt 0.7 part, glutinous rice aqueous concentrate 1.9 parts, dietary alkali 0.5 part, maize germ oil 2.9 parts.
3. a kind of potato full-powder vermicelli as claimed in claim 1, is characterized in that: described coarse cereals swelling powder is made up of the Raw material processing of following weight portion: barley 100 parts, cowpea 20 ~ 30 parts, corn 10 ~ 15 parts, millet 20 ~ 35 parts, wheat 20 ~ 35 parts.
4. a kind of potato full-powder vermicelli as claimed in claim 1, is characterized in that: described glutinous rice aqueous concentrate adopts following steps to prepare:
1) selected naughty clean quality glutinous rice, puts into emerge in worm water 10 ~ 12 hours, then adds the running water being equivalent to soak more than 10 times, water, boils and boil 30 ~ 50 minutes;
2) elimination glutinous rice after naturally cooling, adds the gelatinized starch of 0.01 ~ 0.03% in glutinous rice water, adopts method for concentration removing moisture, collection concentrate;
3) concentrate is dewatered in vacuum drying chamber to water content lower than 6.5%, adopt flour mill to wear into fine powder, cross 70 ~ 90 orders and shine, obtain glutinous rice aqueous concentrate.
5. a processing method for potato full-powder vermicelli according to claim 1 and 2, is characterized in that: comprise the following steps:
1) and face: according to metering proportion, described flour, potato full-powder, coarse cereals swelling powder and glutinous rice aqueous concentrate are put into dough mixing machine, add through the alkaline solution of premodulated and the salt after dissolving with liquid of precooking, add the warm water of temperature 20 ~ 30 DEG C again, start dough mixing machine to carry out and face, dough moisture is not less than 30%, dough mixing machine rotating speed is 70 revs/min, and Mixing time is 10 ~ 15 minutes;
2) to wake up face: by step 1) after the dough of becoming reconciled takes out, smear with described maize germ oil, more coated with preservative film after put into wooden barrel, 2 ~ 3 hours, awake face in the hot gas of 35 ~ 50 DEG C;
3) slaking: good wake flour taken out, uniform stirring becomes bean curd scoriform, then puts into the aging machine that rotating speed is 5 ~ 10 revs/min, slaking 30 ~ 35 minutes;
4) compression molding: the dough after slaking rolls screw through flour stranding machine and is pressed into and wears, set screw distance, and make thickness thinning gradually, gluten is organized and is gradually evenly distributed, and intensity progressively improves, and finally will wear the noodles being cut into suitable thickness continuously with cutting cutter;
5) just doing: hang in drying room by wetted surface bar, is 60 ~ 65 DEG C in temperature, and relative air humidity is 55 ~ 65%, and wind speed is under the condition of 1.5 ~ 2.5 meter per seconds, and dewater oven dry 10 ~ 12 hours, obtains the first dried noodles that water content is 12 ~ 14%;
6) redrying: first dried noodles is placed in drying room, temperature 50 ~ 58 DEG C, relative air humidity 67 ~ 70%, wind speed is under the condition of 2.2 ~ 3.5 meter per seconds, and dewater oven dry 3 ~ 5 hours, obtains the dried noodles of water content 6 ~ 8%;
7) pack: after physical sterilization, metering packing becomes often 400 ~ 500 grams, the finished product vermicelli of length 18 ~ 26 centimetres.
CN201510605493.6A 2015-09-22 2015-09-22 Potato whole powder fine dried noodles and processing method thereof CN105285707A (en)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105767892A (en) * 2016-05-05 2016-07-20 王茗琦 Mountain fern fine dried noodles and making method thereof
CN105831710A (en) * 2016-04-15 2016-08-10 杨希义 Fine dried noodle improver and application thereof
CN105942201A (en) * 2016-07-09 2016-09-21 蔡芳 Children vegetable noodle and preparation method thereof
CN105995514A (en) * 2016-06-22 2016-10-12 云阳县嘉合面业有限公司 Rapeseed oil fine dried noodles and preparation technology thereof
CN106261635A (en) * 2016-08-26 2017-01-04 钟静涛 The preparation method of Rhizoma Solani tuber osi vegetable noodles
CN106307254A (en) * 2016-08-26 2017-01-11 钟静涛 Preparation method of potato and vegetable steamed buns
CN106307054A (en) * 2016-08-25 2017-01-11 镇坪县硒源食品有限公司 Selenium-enriche potato noodles production method
CN106333239A (en) * 2016-08-26 2017-01-18 钟静涛 Manufacturing method of potato vegetable fine dried noodles
CN106360320A (en) * 2016-08-26 2017-02-01 钟静涛 Preparation method of potato, vegetable and rabbit meat steamed buns

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1188606A (en) * 1997-01-23 1998-07-29 代丕有 Producing technology for fine dried noodles made from potato and flour
CN102113647A (en) * 2009-12-31 2011-07-06 宋晓东 Making method of yam and potato fine dried noodles
CN103053637A (en) * 2012-12-17 2013-04-24 中国农业科学院农产品加工研究所 Coarse cereal flour and manufacture method and application thereof
CN103859295A (en) * 2014-03-19 2014-06-18 中国农业科学院农产品加工研究所 Potato noodles and preparation method thereof
CN104014385A (en) * 2014-05-30 2014-09-03 安徽渡民粮油有限公司 Method for processing glutinous rice flour

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1188606A (en) * 1997-01-23 1998-07-29 代丕有 Producing technology for fine dried noodles made from potato and flour
CN102113647A (en) * 2009-12-31 2011-07-06 宋晓东 Making method of yam and potato fine dried noodles
CN103053637A (en) * 2012-12-17 2013-04-24 中国农业科学院农产品加工研究所 Coarse cereal flour and manufacture method and application thereof
CN103859295A (en) * 2014-03-19 2014-06-18 中国农业科学院农产品加工研究所 Potato noodles and preparation method thereof
CN104014385A (en) * 2014-05-30 2014-09-03 安徽渡民粮油有限公司 Method for processing glutinous rice flour

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105831710A (en) * 2016-04-15 2016-08-10 杨希义 Fine dried noodle improver and application thereof
CN105767892A (en) * 2016-05-05 2016-07-20 王茗琦 Mountain fern fine dried noodles and making method thereof
CN105995514A (en) * 2016-06-22 2016-10-12 云阳县嘉合面业有限公司 Rapeseed oil fine dried noodles and preparation technology thereof
CN105942201A (en) * 2016-07-09 2016-09-21 蔡芳 Children vegetable noodle and preparation method thereof
CN106307054A (en) * 2016-08-25 2017-01-11 镇坪县硒源食品有限公司 Selenium-enriche potato noodles production method
CN106261635A (en) * 2016-08-26 2017-01-04 钟静涛 The preparation method of Rhizoma Solani tuber osi vegetable noodles
CN106307254A (en) * 2016-08-26 2017-01-11 钟静涛 Preparation method of potato and vegetable steamed buns
CN106333239A (en) * 2016-08-26 2017-01-18 钟静涛 Manufacturing method of potato vegetable fine dried noodles
CN106360320A (en) * 2016-08-26 2017-02-01 钟静涛 Preparation method of potato, vegetable and rabbit meat steamed buns

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Application publication date: 20160203