CN105707696A - Coarse cereal nutrition noodles - Google Patents
Coarse cereal nutrition noodles Download PDFInfo
- Publication number
- CN105707696A CN105707696A CN201610145456.6A CN201610145456A CN105707696A CN 105707696 A CN105707696 A CN 105707696A CN 201610145456 A CN201610145456 A CN 201610145456A CN 105707696 A CN105707696 A CN 105707696A
- Authority
- CN
- China
- Prior art keywords
- noodles
- semen
- parts
- abelmoschi manihot
- flos abelmoschi
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 239000011669 selenium Substances 0.000 description 1
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- 235000015500 sitosterol Nutrition 0.000 description 1
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- NLQLSVXGSXCXFE-UHFFFAOYSA-N sitosterol Natural products CC=C(/CCC(C)C1CC2C3=CCC4C(C)C(O)CCC4(C)C3CCC2(C)C1)C(C)C NLQLSVXGSXCXFE-UHFFFAOYSA-N 0.000 description 1
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- HCXVJBMSMIARIN-PHZDYDNGSA-N stigmasterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)/C=C/[C@@H](CC)C(C)C)[C@@]1(C)CC2 HCXVJBMSMIARIN-PHZDYDNGSA-N 0.000 description 1
- 229940032091 stigmasterol Drugs 0.000 description 1
- BFDNMXAIBMJLBB-UHFFFAOYSA-N stigmasterol Natural products CCC(C=CC(C)C1CCCC2C3CC=C4CC(O)CCC4(C)C3CCC12C)C(C)C BFDNMXAIBMJLBB-UHFFFAOYSA-N 0.000 description 1
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- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
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- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
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- 239000003053 toxin Substances 0.000 description 1
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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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
The invention discloses coarse cereal nutrition noodles which are prepared from buckwheat, black rice, sticky rice, oat, wheat flour and okra pulp. According to the coarse cereal nutrition noodles, high-quality wheat flour is adopted, the buckwheat, the black rice, corn, the sticky rice, the oat, highland barley and other coarse cereals are added, nutrition, flavor and taste of noodles are remarkably improved, meanwhile a certain quantity of the okra pulp is added, nutrition is improved, noodle formability is also good, both the fracture rate and cooked broken rate are low, turbid soup is avoided after the noodles are put into a pot, and the noodles are resistant to boiling and are sticking without being greasy. According to the noodles, no brightening agent, preservative, eased tendon agent or leavening agent is added, and it is guaranteed that a product is safer, more reliable and healthier. The noodles are scent, attractive, tasty and refreshing and fine and smooth and have certain nutrition biology functions of regulating digestion and absorption of vitamins, regulating organism metabolism, regulating immunity of the organism, delaying aging and the like.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of coarse cereals nutrition noodles.
Background technology
In recent years, in urban and rural residents of China grain structure, miscellaneous grain crops proportion significantly declines, and lower than the 8% of grain consumption, and polished rice essence face ratio is too high.Due to many reasons such as diet structures, the sick rate of the diseases such as hypertension, cardiovascular, diabetes is made constantly to increase.Research shows, in cereal, the nutrition and health care composition such as rich in proteins, dietary fiber, unsaturated fatty acid, vitamin, mineral element, not only nutritious, and has good health-care effect, and " affluenza " is had good preventive and therapeutic action.Publication number is that the Chinese patent of CN103202433A discloses a kind of coarse cereal noodles, and this coarse cereal noodles is to be added directly in flour by the miscellaneous grain crops such as Semen Maydis, Semen Fagopyri Esculenti mix homogeneously, is then pressed into noodles, then obtain after drying.Owing to the gluten content of miscellaneous grain crops is low, thus causing that existing coarse cereal noodles is in the process boiled, easy broken strip, easily to stick with paste soup, and muscle is not enough, mouthfeel is poor, have impact on coarse cereal noodles ratio in consumer food.And the Chinese patent that publication number is CN103844193B discloses the manufacture method of a kind of coarse cereal noodles, although to some extent solving coarse cereal noodles in the process boiled, easy broken strip, easily stick with paste the problems such as soup, it is all that it adopts lactobacillus powder to ferment, not only complex process, also destroys the original local flavor of coarse cereal noodles.Simultaneously, in recent years, various grains-mixed flour also occurs on the market, but this type of grains-mixed flour is only simply stacked the nutrition of each composition, do not consider the mouthfeel of noodles, such as corn starch and Radix Ipomoeae flour being combined and will produce hyperchlorhydria (being commonly called as heartburn), after edible, gastrointestinal has obvious sense of discomfort.
Summary of the invention
In view of above-mentioned weak point, it is an object of the invention to provide a kind of nutritious, excellent soup, long shelf-life do not stuck with paste of mouthfeel without breathing out all relatively low grains-mixed flour 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 preparation method:
Bad for existing grains-mixed flour mouthfeel, the problem of hyperchlorhydria occurs, the present invention only selects the miscellaneous grain crops that this kind of starch of Semen Maydis is more, while increasing its starch nutrition, the problem that turn avoid hyperchlorhydria；It is simultaneous for grains-mixed flour mouldability not good, noodles top layer crushes delamination, cause sticking with paste soup and the rate height that fractures, the phenomenons such as ripe strip-breaking rate is high, the applicant is by the screening of substantial amounts of test and edible adhesive, formula finally drawing, adhesive effect made by employing Flos abelmoschi manihot slurry best, the consumption simultaneously controlling Flos abelmoschi manihot slurry is that total raw material quality 6%-15% is optimum, when consumption is lower than 6%, noodles top layer crushes delamination, the rate that fractures height, ripe strip-breaking rate high phenomenon yet suffers from, and noodles enter the easy adhesion of pot, mixed soup, non-resistant to cook simultaneously.When consumption is higher than 15%, although noodles are without broken delamination, and the rate that fractures and ripe strip-breaking rate are all relatively low, but when easily occurring cooking, the not good mouthfeel of noodles chewy is bad, simultaneously the noodles short time apt to deteriorate occurs breathing out the problems such as taste.
In sum, the concrete technical scheme of the present invention is:
A kind of grains-mixed flour, is made up of following components according to this grains-mixed flour of weight meter:
Semen Fagopyri Esculenti 4-6 part
Fructus zizaniae caduciflorae 4-6 part
Oryza glutinosa 4-6 part
Semen Maydis 4-6 part
Herba bromi japonici 4-6 part
Semen avenae nudae 4-6 part
Semen Tritici aestivi flour 100-140 part
Flos abelmoschi manihot slurry 12-18 part.
Further, counting by weight ratio, this grains-mixed flour is made up of following components:
5 parts of Semen Fagopyri Esculenti
Fructus zizaniae caduciflorae 5 parts
5 parts of Oryza glutinosa
Semen Maydis 5 parts
Herba bromi japonici 5 parts
5 parts of Semen avenae nudae
Semen Tritici aestivi flour 120 parts
Flos abelmoschi manihot starches 15 parts.
Described Flos abelmoschi manihot slurry adopts following preparation method to prepare:
If a raw material is fresh Flos abelmoschi manihot:, fresh Flos abelmoschi manihot is cleaned, stalk, be cut into the thin slice of about 5mm, add the water of its weight 2 times, put into beater and beat the pulpous state to thickness；
If b raw material is Flos abelmoschi manihot powder:, the water mix homogeneously of 1 ~ 2 times it is directly added into Flos abelmoschi manihot powder.
The preparation method of described grains-mixed flour comprises the following steps:
(1) take Semen Fagopyri Esculenti respectively by formula ratio, that fructus zizaniae caduciflorae, Oryza glutinosa, Semen Maydis, Herba bromi japonici, Semen avenae nudae are ground into the fine powder of 100-120 order is standby；
(2) step (1) gained fine powder and Semen Tritici aestivi flour mixing are taken.Putting into dough mixing machine, add Flos abelmoschi manihot slurry, then optionally water use regulation humidity while stirring, dough-making powder is agglomerating, static 10-20 minute, sends into oodle maker face processed according to a conventional method, obtains grains-mixed flour.
The noodles of the present invention can be the instant wetted surface bar namely made, it is also possible to is the fine dried noodles adopting conventional surface making process to make.
The present invention have employed following miscellaneous grain crops raw material:
Semen Fagopyri Esculenti: containing abundant dietary fiber, its content is 10 times that generally refine rice；The trace element such as ferrum that Semen Fagopyri Esculenti contains, manganese, zinc also enrich than general corn.Possibly together with abundant vitamin B group, vitamin E, chromium, phosphorus, calcium, ferrum, lysine, aminoacid, fatty acid, linoleic acid, niacin, nicotinic acid, rutin etc. in Semen Fagopyri Esculenti.The glutelin content of Semen Fagopyri Esculenti is very low, and main protein is globulin.Lysine content in essential amino acids contained by Semen Fagopyri Esculenti is high and the content of methionine is low, amino acid pattern can with main corn (as Semen Tritici aestivi, Semen Maydis, rice lysine content relatively low) complementary.
Fructus zizaniae caduciflorae: nutritious, food, medical value are high, can also make various nutraceutical and wine brewing except cooking congee, have "Black pearl" and the good reputation of " king in world's rice ".Fructus zizaniae caduciflorae containing protein, carbohydrate,Vitamin B group、Vitamin E, calcium, phosphorus, potassium, magnesium, ferrum, the nutrient such as zinc, nutritious；Fructus zizaniae caduciflorae has removingFree radical, improveIron deficiency anemia, anti-Stress be anti- ShouldAndImmunomodulatingEtc. different physiological roles；Flavone compound in fructus zizaniae caduciflorae can maintain blood vessel normal osmotic pressure, alleviates vascular fragility, it is prevented that angiorrhexis and hemostasis, and fructus zizaniae caduciflorae has antibacterial, reduce blood pressure, anticancer growth effect；Fructus zizaniae caduciflorae also has and improves myocardial nutrition, reduces the effects such as myocardial oxygen consumption.
Oryza glutinosa: Oryza glutinosa containsProtein, fat,Saccharide、Calcium、Phosphorus、Ferrum、Vitamin B1、Vitamin B2、Nicotinic acidAndStarchDeng, nutritious, for the strong food of temperature compensation, there is invigorating the spleen and replenishing QI,Spleen invigoratingNourishing the stomach, onlySweating due to debilityEffect, rightAppetiteIt is not good,Abdominal distention DiarrhoeaThere is certain mitigation.
Semen Maydis: Stigma Maydis containingFatOil 2.5%, volatile oil 0.12%,Natural gumSample material 3.8%,Resin2.7%, bitterness glucoside 1.15%, Saponin 3.18%, alkaloid 0.05%.Also containing cryptoxanthine,Vitamin C, pantothenic acid, inositol,Vitamin K, sitosterol, stigmasterol,Malic acid、Citric acid,Tartaric acid, oxalic acid etc..Additionally, also containing a large amount of potassium nitrate, a-gives birth to quinone.Semen Maydis isCoarse grainIn health-care good product, the health of human body is rather favourable: the compositions such as vitamin B6 in Semen Maydis, nicotinic acid, there is the characteristic that stimulating gastrointestinal is wriggled, accelerated feces excretion, can prevent treating constipation,Gastropathy, enteritis,Intestinal cancerDeng.Semen Maydis, rich in vitamin C, dextrinosan etc., has longevity, beautification function.Nutrient substance contained by corn germ point has enhancing human metabolism, adjusts nervous function.Can play and make skin delicacy smooth, it is suppressed that, delay wrinkle generation effect.Semen Maydis has effect of appetizing and blood fat reducing, reduction serum cholesterol in tune.It is relevant with their main edible corn that Central America American Indian is not susceptible to suffer from hypertension.
Herba bromi japonici: Herba bromi japonici is grass, is referred to as Herba bromi japonici, Semen Avenae fatuae in Compendium of Material Medica.Herba bromi japonici is not easily peeled, so being referred to as Avena stivai, is a kind of low sugar, high nutrition, high energy food.Herba bromi japonici nature and flavor are sweet flat.Energy strengthening the spleen nourishes heart, arresting sweating.There is higher nutritive value.Can be used for body void spontaneous perspiration, night sweat or pulmonary tuberculosis patient.Herba bromi japonici, rich in dietary fiber, can promote enterogastric peristalsis, is beneficial to defecation, and heat is low, and glycaemic index is low, blood lipid-reducing blood sugar-decreasing, is also one of high-grade tonic, is indispensable solid food in distressed area.U.S. FDA in 1997 assert that Herba bromi japonici is functional food, has the effect reducing cholesterol, steady blood glucose.In " the whole world ten big health foods " of U.S.'s Time competition, Herba bromi japonici ranks the 5th, is the frumentum being uniquely on the list.Daily edible ChineseSemen Tritici aestivi、Rice、Semen MaydisDeng in 9 kinds of grain, the highest with the economic worth of Herba bromi japonici, it is all high that it is mainly manifested in nutrition, health care and feeding value.Beta glucan in Herba bromi japonici can slow down the increase of Glucose in Blood by Cyclic, prevention and obesity controlling disease, diabetes and cardiovascular disease.Herba bromi japonici rich in dietary fiber have cleaning intestinal rubbish effect.
Semen avenae nudae: Semen avenae nudae has abundantNutritive valueWith prominent medicines and health protection effect.At severe cold regionQinghai-Tibet Platean, why be no lack of centenarian, this with often eat Semen avenae nudae, the medical health care function effect prominent with Semen avenae nudae is undivided.Semen avenae nudae property is flat, salty in the mouth, return spleen channel, stomach warp, large intestine channel, there is containing protein, fat, starch, vitamin B effect of spleen reinforcing nourishing the stomach, QI invigorating antidiarrheal, strong muscle benefit power, dehumidifying diaphoresis, be suitable for deficiency of spleen-QI and stomach-QI, lassitude, diarrhoea loose stool person eat, without being abstained from.
Adding the various miscellaneous grain crops such as above-mentioned Semen Fagopyri Esculenti, fructus zizaniae caduciflorae, Oryza glutinosa, Semen Maydis, Herba bromi japonici and Semen avenae nudae, it not only contains abundant ferrum, magnesium, zinc, selenium and other trace elements, simultaneously potassium, calcium, dimension E, folic acid, bioflavonoids content also very abundant.These miscellaneous grain crops post-prandial glycemia a certain amount of of taking food change is generally less than Semen Tritici aestivi and common rice, is beneficial to diabetes patient blood sugar's control.
In the present invention, additionally using Flos abelmoschi manihot and starch as edible adhesive, Flos abelmoschi manihot is Malvaceae Abelmoschus annual herb plant, also referred to as Abelmoschus esculentus.High nutritive value, containing abundant dietary fiber, protein, free amino acid, vitamin and mineral etc. in fruit, and rich in flavone, polysaccharide and other multiple active components.According to the literature, the polysaccharide in Flos abelmoschi manihot is based on pectin, and in fresh Flos abelmoschi manihot, pectin content is more than 20%, and pectin is a kind of water soluble dietary fiber, has loosening bowel to relieve constipation, reduces toxin and accumulate in vivo, reduce the effects such as cholesterol level.
The beneficial effects of the present invention is:
(1) present invention adopts high-quality wheat flour, add the miscellaneous grain crops such as Semen Fagopyri Esculenti, fructus zizaniae caduciflorae, Oryza glutinosa, Semen Maydis, Herba bromi japonici, Semen avenae nudae, nutrition and taste mouthfeel to noodles have had significant improvement, it is simultaneously introduced a certain amount of Flos abelmoschi manihot slurry, not only improving nutrition, also make noodles good moldability, the rate that fractures and ripe strip-breaking rate are all relatively low, enter pot not mixed soup, resistant to cook, viscous and oiliness.The present invention does not use the raw materials such as any brightening agent, preservative, gluten fortifier and leaven, it is ensured that product is safer, more relieved, more healthy.
(2), after the present invention makes fine dried noodles, long shelf-life, fine dried noodles good moldability, without broken delamination, the rate that fractures and ripe strip-breaking rate are all relatively low.
(3) delicate fragrance of the present invention is tempting, tasty and refreshing fine and smooth, has and certain regulates the digesting and assimilating of vitamin, regulates organism metabolism, regulates the nutritional biology function such as immunity of organisms, slow down aging.
Detailed description of the invention
We will the invention will be further elaborated in conjunction with specific embodiments below.
Embodiment 1
Make Flos abelmoschi manihot slurry: cleaned by fresh Flos abelmoschi manihot, stalk, be cut into the thin slice of about 5mm, add the water of its weight 2 times, put into the pulpous state that beater beats to thickness and namely obtain Flos abelmoschi manihot slurry.
According to weight meter, take 4 parts of Semen Fagopyri Esculenti, fructus zizaniae caduciflorae 4 parts, 4 parts of Oryza glutinosa, Semen Maydis 4 parts, Herba bromi japonici 4 parts, 4 parts of fine powders being ground into 120 orders of Semen avenae nudae standby；Then by fine powder and 100 parts of Semen Tritici aestivi flour mixings.Putting into dough mixing machine, add 12 parts of Flos abelmoschi manihot slurries, then water use regulation humidity while stirring, dough-making powder is agglomerating, static 20 minutes, sends into oodle maker face processed according to a conventional method, obtains coarse cereals nutrition wetted surface bar；After this coarse cereals nutrition wetted surface strip adoption common process is dried or dried, obtain coarse cereals nutrition fine dried noodles.
Embodiment 2
Make Flos abelmoschi manihot slurry: cleaned by fresh Flos abelmoschi manihot, stalk, be cut into the thin slice of about 5mm, add the water of its weight 2 times, put into the pulpous state that beater beats to thickness and namely obtain Flos abelmoschi manihot slurry.
According to weight meter, take 5 parts of Semen Fagopyri Esculenti, fructus zizaniae caduciflorae 5 parts, 5 parts of Oryza glutinosa, Semen Maydis 5 parts, Herba bromi japonici 5 parts, 5 parts of fine powders being ground into 120 orders of Semen avenae nudae standby；Then by fine powder and 120 parts of Semen Tritici aestivi flour mixings.Putting into dough mixing machine, add 15 parts of Flos abelmoschi manihot slurries, then water use regulation humidity while stirring, dough-making powder is agglomerating, static 20 minutes, sends into oodle maker face processed according to a conventional method, obtains coarse cereals nutrition wetted surface bar；After this coarse cereals nutrition wetted surface strip adoption common process is dried or dried, obtain coarse cereals nutrition fine dried noodles.
Embodiment 3
Making Flos abelmoschi manihot slurry: take Flos abelmoschi manihot powder, namely the water mix homogeneously being directly added into 1 ~ 2 times obtains Flos abelmoschi manihot slurry.
According to weight meter, take 6 parts of Semen Fagopyri Esculenti, fructus zizaniae caduciflorae 6 parts, 6 parts of Oryza glutinosa, Semen Maydis 6 parts, Herba bromi japonici 6 parts, 6 parts of fine powders being ground into 120 orders of Semen avenae nudae standby；Then by fine powder and 140 parts of Semen Tritici aestivi flour mixings.Putting into dough mixing machine, add 18 parts of Flos abelmoschi manihot slurries, then water use regulation humidity while stirring, dough-making powder is agglomerating, static 20 minutes, sends into oodle maker face processed according to a conventional method, obtains coarse cereals nutrition wetted surface bar；After this coarse cereals nutrition wetted surface strip adoption common process is dried or dried, obtain coarse cereals nutrition fine dried noodles.
Embodiment 2 products obtained therefrom has been carried out sensory evaluation as shown in table 1 according to People's Republic of China (PRC) industry standard SBT10069-1992:
Table 1 sensory evaluation
By the SB/T10069-92 physical and chemical index Experimental Comparison that embodiment 2 gained noodles (wetted surface bar, fine dried noodles) and comparative example noodles (wetted surface bar, fine dried noodles) have been described in table 2 below:
The preparation of comparative example noodles:
According to weight meter, take 5 parts of Semen Fagopyri Esculenti, fructus zizaniae caduciflorae 5 parts, 5 parts of Oryza glutinosa, Semen Maydis 5 parts, Herba bromi japonici 5 parts, 5 parts of fine powders being ground into 120 orders of Semen avenae nudae standby；Then by fine powder and 120 parts of Semen Tritici aestivi flour mixings.Putting into dough mixing machine, while stirring water use regulation humidity, dough-making powder is agglomerating, static 20 minutes, sends into oodle maker face processed according to a conventional method, obtains comparative example wetted surface bar；After this comparative example wetted surface strip adoption common process is dried or dried, obtain comparative example fine dried noodles.
It can be seen that the difference of the noodles of comparative example noodles and embodiment 2 is only that comparative example noodles do not add Flos abelmoschi manihot slurry.
Table 2 physical and chemical index Experimental Comparison
Embodiment 1 be have also been made the physical and chemical index test the same with embodiment 2 product with the product of 3 by us, and its result and embodiment 2 product testing result there is no significant difference, therefore do not make deposited stating at this.
It follows that the noodles that embodiment of the present invention 1-3 prepares are superior to the noodles without Flos abelmoschi manihot slurry in natural strip-breaking rate, bending fracture rate, ripe strip-breaking rate, shelf-life and mouthfeel.
Claims (4)
1. a grains-mixed flour, it is characterised in that: according to weight meter, this grains-mixed flour is made up of following components:
Semen Fagopyri Esculenti 4-6 part
Fructus zizaniae caduciflorae 4-6 part
Oryza glutinosa 4-6 part
Semen Maydis 4-6 part
Herba bromi japonici 4-6 part
Semen avenae nudae 4-6 part
Semen Tritici aestivi flour 100-140 part
Flos abelmoschi manihot slurry 12-18 part.
2. grains-mixed flour according to claim 1, it is characterised in that: counting by weight ratio, this grains-mixed flour is made up of following components:
5 parts of Semen Fagopyri Esculenti
Fructus zizaniae caduciflorae 5 parts
5 parts of Oryza glutinosa
Semen Maydis 5 parts
Herba bromi japonici 5 parts
5 parts of Semen avenae nudae
Semen Tritici aestivi flour 120 parts
Flos abelmoschi manihot starches 15 parts.
3. grains-mixed flour according to claim 1 and 2, it is characterised in that: described Flos abelmoschi manihot slurry adopts following preparation method to prepare:
If a raw material is fresh Flos abelmoschi manihot:, fresh Flos abelmoschi manihot is cleaned, stalk, be cut into the thin slice of about 5mm, add the water of its weight 2 times, put into beater and beat the pulpous state to thickness；
If b raw material is Flos abelmoschi manihot powder:, the water mix homogeneously of 1 ~ 2 times it is directly added into Flos abelmoschi manihot powder.
4. the preparation method of a grains-mixed flour as claimed in claim 1 or 2, it is characterised in that this preparation method comprises the following steps:
Take Semen Fagopyri Esculenti respectively by formula ratio, that fructus zizaniae caduciflorae, Oryza glutinosa, Semen Maydis, Herba bromi japonici, Semen avenae nudae are ground into the fine powder of 100-120 order is standby；
Taking the mixing of step (1) gained fine powder and Semen Tritici aestivi flour, put into dough mixing machine, add Flos abelmoschi manihot slurry while stirring, then optionally water use regulation humidity, dough-making powder is agglomerating, static 10-20 minute, sends into oodle maker face processed according to a conventional method, obtains grains-mixed flour.
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| 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 |
| CN106418175A (en) * | 2016-10-20 | 2017-02-22 | 刘芳 | Donkey-hide gelatin nutrient noodles and preparation method thereof |
| CN107788352A (en) * | 2017-09-29 | 2018-03-13 | 唐鲲 | A kind of high content oat tradition wheaten food |
| CN108185350A (en) * | 2018-01-30 | 2018-06-22 | 张可池 | Tough smooth alimentary paste of one effective reinforcement and preparation method thereof |
| CN109198448A (en) * | 2018-11-07 | 2019-01-15 | 深圳市云来居餐饮有限公司 | A kind of vermicelli composition and preparation method thereof |
| CN109601862A (en) * | 2018-12-12 | 2019-04-12 | 武汉轻工大学 | A kind of various grains noodle tailored flour and preparation method thereof and various grains noodle |
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| CN109907232A (en) * | 2019-04-30 | 2019-06-21 | 西华大学 | A kind of coarse cereal noodles and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN106418175A (en) * | 2016-10-20 | 2017-02-22 | 刘芳 | Donkey-hide gelatin nutrient noodles and preparation method thereof |
| CN107788352A (en) * | 2017-09-29 | 2018-03-13 | 唐鲲 | A kind of high content oat tradition wheaten food |
| CN108185350A (en) * | 2018-01-30 | 2018-06-22 | 张可池 | Tough smooth alimentary paste of one effective reinforcement and preparation method thereof |
| CN109198448A (en) * | 2018-11-07 | 2019-01-15 | 深圳市云来居餐饮有限公司 | A kind of vermicelli composition and preparation method thereof |
| CN109601862A (en) * | 2018-12-12 | 2019-04-12 | 武汉轻工大学 | A kind of various grains noodle tailored flour and preparation method thereof and various grains noodle |
| CN109662253A (en) * | 2018-12-26 | 2019-04-23 | 张利芳 | A kind of noodles and preparation method thereof with food therapy function |
| CN109907232A (en) * | 2019-04-30 | 2019-06-21 | 西华大学 | A kind of coarse cereal noodles and preparation method thereof |
| CN111000141A (en) * | 2019-12-31 | 2020-04-14 | 长沙南泥湾食品厂 | Preparation method of fresh and wet coarse cereal noodles |
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