CN105982312A - Osmanthus fragrans tea aroma oak vermicelli and making method thereof - Google Patents
Osmanthus fragrans tea aroma oak vermicelli and making method thereof Download PDFInfo
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- CN105982312A CN105982312A CN201610001090.5A CN201610001090A CN105982312A CN 105982312 A CN105982312 A CN 105982312A CN 201610001090 A CN201610001090 A CN 201610001090A CN 105982312 A CN105982312 A CN 105982312A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 27
- 244000242564 Osmanthus fragrans Species 0.000 title abstract 4
- 235000019083 Osmanthus fragrans Nutrition 0.000 title abstract 4
- 238000000034 method Methods 0.000 title description 2
- 239000000843 powder Substances 0.000 claims abstract description 25
- 229920002472 Starch Polymers 0.000 claims abstract description 24
- 235000019698 starch Nutrition 0.000 claims abstract description 24
- 239000008107 starch Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000013616 tea Nutrition 0.000 claims abstract description 19
- 241001105098 Angelica keiskei Species 0.000 claims abstract description 9
- 244000179886 Moringa oleifera Species 0.000 claims abstract description 9
- 235000011347 Moringa oleifera Nutrition 0.000 claims abstract description 9
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 7
- 235000020279 black tea Nutrition 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 235000019082 Osmanthus Nutrition 0.000 claims description 17
- 241000333181 Osmanthus Species 0.000 claims description 17
- 241000628997 Flos Species 0.000 claims description 15
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 7
- 239000002304 perfume Substances 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 claims description 6
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000004537 pulping Methods 0.000 claims description 6
- 229960001285 quercetin Drugs 0.000 claims description 6
- 235000005875 quercetin Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000009826 distribution Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 230000003301 hydrolyzing effect Effects 0.000 claims description 3
- 230000008595 infiltration Effects 0.000 claims description 3
- 238000001764 infiltration Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000004062 sedimentation Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000018553 tannin Nutrition 0.000 abstract description 5
- 229920001864 tannin Polymers 0.000 abstract description 5
- 239000001648 tannin Substances 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000000832 Ayote Nutrition 0.000 abstract 1
- 240000001548 Camellia japonica Species 0.000 abstract 1
- 241000619366 Caragana sinica Species 0.000 abstract 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 abstract 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 abstract 1
- 235000009685 Crataegus X maligna Nutrition 0.000 abstract 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 abstract 1
- 235000009486 Crataegus bullatus Nutrition 0.000 abstract 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 abstract 1
- 235000009682 Crataegus limnophila Nutrition 0.000 abstract 1
- 235000004423 Crataegus monogyna Nutrition 0.000 abstract 1
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000002313 Crataegus paludosa Nutrition 0.000 abstract 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 abstract 1
- 240000004244 Cucurbita moschata Species 0.000 abstract 1
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract 1
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 abstract 1
- 235000018597 common camellia Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000004060 metabolic process Effects 0.000 abstract 1
- 235000013525 pomegranate juice Nutrition 0.000 abstract 1
- 235000015136 pumpkin Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000002372 labelling Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000219428 Fagaceae Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000003317 industrial substance Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229910052720 vanadium Inorganic materials 0.000 description 1
- LEONUFNNVUYDNQ-UHFFFAOYSA-N vanadium atom Chemical compound [V] LEONUFNNVUYDNQ-UHFFFAOYSA-N 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
The invention discloses Osmanthus fragrans tea aroma oak vermicelli which is made from, by weight, 200-220 parts of oak, 20-22 parts of Osmanthus fragrans, 18-20 parts of black tea, 20-30 parts of pomegranate juice, 10-12 parts of Moringa leaf, 8-10 parts of Angelica keiskei, 6-8 parts of Zingiber strioatum, 3-4 parts of Anotis urophylla, 2-3 parts of hawthorn seed, 2-3 parts of Rhizoma nardostachyos, 2-3 parts of root of Caragana sinica, 1-2 parts of Camellia pollen and 10-12 parts of pumpkin powder. Oak is processed to remove tannin in oak starch efficiently in a water-saving manner, so that soaking time is reduced, and water resources are saved; the vermicelli is endowed with a flavor with Osmanthus fragrans tea aroma, taste is improved, and appetite is increased; nutritional ingredients like Moringa leaf and Angelica keiskei are added, so that nutrition is enriched, and digestion is improved; various stomach-tonifying digestion-improving traditional Chinese medicine ingredients are combined, so that healthcare value is increased, body metabolism is enhanced, and human health is benefitted.
Description
Technical field
The present invention relates to vermicelli technical field, particularly relate to a kind of osmanthus flower tea XIANGXIANG quercitron silk and preparation method thereof.
Background technology
Rubber oak, also known as Fructus Querci acutissimae, is the general designation of Fagaceae seed, and in Guizhou, resource is the abundantest.Rubber seed contains the multiple nutritional labeling favourable to human body and trace element, such as starch, tannin and protein, fat, cellulose, mineral, vitamin and the trace element vanadium etc. seldom contained in other plant.Starch content in rubber seed is the highest, may be up to 50%-68%.Starch of acorn feel is fine and smooth, and the viscosity after gelatinizing is higher than potato starch, sticks with paste liquid transparent, and ageing time is long, has very much value of exploiting and utilizing.
The production technology of rubber oak starch is generally divided into dry and wet two kinds at present.The starch of acorn using dry process to produce is mainly used in ferment wine brewing or manufactures glucose and industrial chemicals, the starch of acorn that wet processing produces can be as edible, but wet production starch of acorn is workshop-based traditional handicraft mostly in the past, limited by equipment and technology, in the starch of acorn produced, tannin and other impurity are high, it is difficult to reach the prescription of exported product, and the productivity of starch and yielding poorly so that it is economic benefit is affected.In order to improve quality and the productivity of starch of acorn, improve production environment, improve product competitiveness commercially so that it is production technology obtains successive optimization, and product quality is guaranteed, and starch recoveries increases substantially.Further, since it is heavier containing tannin to overcome starch prepared by traditional method, mouthfeel is bad nondigestible, and nutrient substance runs off the shortcoming such as bigger, uses refined rubber oak starch, has carried out the industrialized production research of rubber seed vermicelli.This vermicelli all has certain advantage in terms of mouthfeel, quality, nutritional labeling, achieves obvious economic results in society and ecological benefits.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of osmanthus flower tea XIANGXIANG quercitron silk and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of osmanthus flower tea XIANGXIANG quercitron silk, is made up of the raw material of following weight parts:
Rubber oak 200-220, Flos Osmanthi Fragrantis 20-22, black tea 18-20, Sucus Granati 20-30, leaf of Moringa 10-12, angelica keiskei koidzumi 8-10, sun lotus 6-8, Anotis wightiana (Wall.) Hook.F. 3-4, Semen Crataegi 2-3, Radix Et Rhizoma Nardostachyos 2-3, Radix Caraganae Sinicae 2-3, Flos Camelliae Japonicae powder 1-2, Fructus Cucurbitae moschatae powder 10-12.
The preparation method of described osmanthus flower tea XIANGXIANG quercitron silk, comprises the following steps:
(1), fresh rubber oak is chosen, shelling is sieved and washed clean, add in the clear water containing 0.02-0.04% citric acid and soak 24-48 hour processed, control temperature and be 40-48 DEG C, changed water every 4-6 hour once, put into reciprocating sieve sieve after dehydration and remove foreign material, it is crushed to 10-20 mesh, adds suitable quantity of water and grind pulping, with screening the pulp width manual operation, remove raw material slag, obtain rubber oak starch slurry；
(2), by Flos Osmanthi Fragrantis sieving and washing totally, black tea coarse crushing, to 10-20 mesh, is puddled with Flos Osmanthi Fragrantis, puts into microwave oven, bakes out perfume (or spice), then micronizing at 60-80 DEG C, obtains osmanthus scented tea powder；
(3), leaf of Moringa, angelica keiskei koidzumi, sun lotus being scalded respectively 1-2 minute processed, but, dehydration drains, and is stranding into end, adds suitable quantity of water and grinds pulping, and filter pressing is removed slag, and obtains fresh leaf juice to put into leaching refrigeration in the water containing 0.02 0.04% citric acid；
(4), by Anotis wightiana (Wall.) Hook.F., Semen Crataegi, Radix Et Rhizoma Nardostachyos, Radix Caraganae Sinicae co-grinding, adding the infiltration of a small amount of Chinese liquor uniformly, slow fire is baked and banked up with earth to perfume (or spice), adds 6-8 times of decocting 40-60 minute, filter and remove residue, and filtrate is concentrated into thick shape, obtains concentrated solution；
(5), by rubber oak starch slurry put in Sedimentation tank and stand 48-50 hour, remove supernatant liquid, obtain wet piece of starch, put into drying room and bake 150-160 minute at 75-85 DEG C, size-reduced 120-180 mesh excessively, obtain rubber quercetin powder；
(6), rubber quercetin powder is mixed homogeneously with osmanthus scented tea powder, Flos Camelliae Japonicae powder, Fructus Cucurbitae moschatae powder, pour fresh leaf juice, concentrated solution, Sucus Granati and suitable quantity of water into and make pasty state, it is sent in self-cooked machine, carries out self heating molding, enter freezer and carry out freezing, vermicelli after freezing is put in hydrolytic tank and is hydrolyzed, making vermicelli loose off, be placed on drying frame by vermicelli and carry out dry in the sun, moisture Control is at 10-12%, bag distribution packaging, to obtain final product.
The invention have the advantage that osmanthus flower tea XIANGXIANG quercitron silk prepared by the present invention, by rubber oak processed, efficient, water saving removes the tannin in rubber oak starch, reduce soak time and saving water resource, give osmanthus flower tea perfume (or spice) taste simultaneously, improve mouthfeel, increase appetite, the while of being also added with the nutritional labeling such as leaf of Moringa, angelica keiskei koidzumi, abundant nutrition, facilitating digestion, compatibility multiple invigorating the stomach and promoting digestion Chinese medicine ingredients, improve health value, strengthen organism metabolism function, useful health.
Detailed description of the invention
A kind of osmanthus flower tea XIANGXIANG quercitron silk, is made up of the raw material of following weight (jin):
Rubber oak 220, Flos Osmanthi Fragrantis 20, black tea 18, Sucus Granati 30, leaf of Moringa 12, angelica keiskei koidzumi 10, sun lotus 8, Anotis wightiana (Wall.) Hook.F. 4, Semen Crataegi 3, Radix Et Rhizoma Nardostachyos 3, Radix Caraganae Sinicae 3, Flos Camelliae Japonicae powder 2, Fructus Cucurbitae moschatae powder 12.
The preparation method of described osmanthus flower tea XIANGXIANG quercitron silk, comprises the following steps:
(1), fresh rubber oak is chosen, shelling is sieved and washed clean, adding leaching system 48 hours in the clear water containing 0.03% citric acid, controlling temperature is 48 DEG C, changes water once every 6 hours, put into reciprocating sieve sieve after dehydration and remove foreign material, it is crushed to 20 mesh, adds suitable quantity of water and grind pulping, with screening the pulp width manual operation, remove raw material slag, obtain rubber oak starch slurry；
(2), by Flos Osmanthi Fragrantis sieving and washing totally, black tea coarse crushing, to 20 mesh, is puddled with Flos Osmanthi Fragrantis, puts into microwave oven, bakes out perfume (or spice), then micronizing at 80 DEG C, obtains osmanthus scented tea powder；
(3), leaf of Moringa, angelica keiskei koidzumi, sun lotus being scalded respectively and made 2 minutes, but, dehydration drains, and is stranding into end, adds suitable quantity of water and grinds pulping, and filter pressing is removed slag, and obtains fresh leaf juice to put into leaching refrigeration in the water containing 0.03% citric acid；
(4), by Anotis wightiana (Wall.) Hook.F., Semen Crataegi, Radix Et Rhizoma Nardostachyos, Radix Caraganae Sinicae co-grinding, adding the infiltration of a small amount of Chinese liquor uniformly, slow fire is baked and banked up with earth to perfume (or spice), adds 8 times of decocting systems 60 minutes, filter and remove residue, and filtrate is concentrated into thick shape, obtains concentrated solution；
(5), by rubber oak starch slurry put in Sedimentation tank and stand 50 hours, remove supernatant liquid, obtain wet piece of starch, put into drying room and bake 150 minutes at 85 DEG C, size-reduced mistake 180 mesh, obtain rubber quercetin powder；
(6), rubber quercetin powder is mixed homogeneously with osmanthus scented tea powder, Flos Camelliae Japonicae powder, Fructus Cucurbitae moschatae powder, pour fresh leaf juice, concentrated solution, Sucus Granati and suitable quantity of water into and make pasty state, it is sent in self-cooked machine, carries out self heating molding, enter freezer and carry out freezing, vermicelli after freezing is put in hydrolytic tank and is hydrolyzed, making vermicelli loose off, be placed on drying frame by vermicelli and carry out dry in the sun, moisture Control is 12%, bag distribution packaging, to obtain final product.
Claims (2)
1. an osmanthus flower tea XIANGXIANG quercitron silk, it is characterised in that be made up of the raw material of following weight parts:
Rubber oak 200-220, Flos Osmanthi Fragrantis 20-22, black tea 18-20, Sucus Granati 20-30, leaf of Moringa 10-12, angelica keiskei koidzumi 8-10, sun lotus 6-8, Anotis wightiana (Wall.) Hook.F. 3-4, Semen Crataegi 2-3, Radix Et Rhizoma Nardostachyos 2-3, Radix Caraganae Sinicae 2-3, Flos Camelliae Japonicae powder 1-2, Fructus Cucurbitae moschatae powder 10-12.
2. the preparation method of an osmanthus flower tea XIANGXIANG quercitron silk as claimed in claim 1, it is characterised in that comprise the following steps:
(1), fresh rubber oak is chosen, shelling is sieved and washed clean, add in the clear water containing 0.02-0.04% citric acid and soak 24-48 hour processed, control temperature and be 40-48 DEG C, changed water every 4-6 hour once, put into reciprocating sieve sieve after dehydration and remove foreign material, it is crushed to 10-20 mesh, adds suitable quantity of water and grind pulping, with screening the pulp width manual operation, remove raw material slag, obtain rubber oak starch slurry；
(2), by Flos Osmanthi Fragrantis sieving and washing totally, black tea coarse crushing, to 10-20 mesh, is puddled with Flos Osmanthi Fragrantis, puts into microwave oven, bakes out perfume (or spice), then micronizing at 60-80 DEG C, obtains osmanthus scented tea powder；
(3), leaf of Moringa, angelica keiskei koidzumi, sun lotus being scalded respectively 1-2 minute processed, but, dehydration drains, and is stranding into end, adds suitable quantity of water and grinds pulping, and filter pressing is removed slag, and obtains fresh leaf juice to put into leaching refrigeration in the water containing 0.02 0.04% citric acid；
(4), by Anotis wightiana (Wall.) Hook.F., Semen Crataegi, Radix Et Rhizoma Nardostachyos, Radix Caraganae Sinicae co-grinding, adding the infiltration of a small amount of Chinese liquor uniformly, slow fire is baked and banked up with earth to perfume (or spice), adds 6-8 times of decocting 40-60 minute, filter and remove residue, and filtrate is concentrated into thick shape, obtains concentrated solution；
(5), by rubber oak starch slurry put in Sedimentation tank and stand 48-50 hour, remove supernatant liquid, obtain wet piece of starch, put into drying room and bake 150-160 minute at 75-85 DEG C, size-reduced 120-180 mesh excessively, obtain rubber quercetin powder；
(6), rubber quercetin powder is mixed homogeneously with osmanthus scented tea powder, Flos Camelliae Japonicae powder, Fructus Cucurbitae moschatae powder, pour fresh leaf juice, concentrated solution, Sucus Granati and suitable quantity of water into and make pasty state, it is sent in self-cooked machine, carries out self heating molding, enter freezer and carry out freezing, vermicelli after freezing is put in hydrolytic tank and is hydrolyzed, making vermicelli loose off, be placed on drying frame by vermicelli and carry out dry in the sun, moisture Control is at 10-12%, bag distribution packaging, to obtain final product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610001090.5A CN105982312A (en) | 2016-01-05 | 2016-01-05 | Osmanthus fragrans tea aroma oak vermicelli and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610001090.5A CN105982312A (en) | 2016-01-05 | 2016-01-05 | Osmanthus fragrans tea aroma oak vermicelli and making method thereof |
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| CN105982312A true CN105982312A (en) | 2016-10-05 |
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| CN201610001090.5A Pending CN105982312A (en) | 2016-01-05 | 2016-01-05 | Osmanthus fragrans tea aroma oak vermicelli and making method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112401222A (en) * | 2020-11-19 | 2021-02-26 | 安徽省万佛山农业综合开发有限公司 | Compound nutritional acorn vermicelli and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871076A (en) * | 2012-09-15 | 2013-01-16 | 陆思烨 | Blueberry starch noodles with health care function |
| CN103610142A (en) * | 2013-11-25 | 2014-03-05 | 安徽人人福豆业有限公司 | Method for preparing acorn silk noodles |
| CN104351802A (en) * | 2014-10-28 | 2015-02-18 | 凤台县兵玲工贸有限责任公司 | Celery vermicelli with fat reducing and weight losing effects and processing method of celery vermicelli |
-
2016
- 2016-01-05 CN CN201610001090.5A patent/CN105982312A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871076A (en) * | 2012-09-15 | 2013-01-16 | 陆思烨 | Blueberry starch noodles with health care function |
| CN103610142A (en) * | 2013-11-25 | 2014-03-05 | 安徽人人福豆业有限公司 | Method for preparing acorn silk noodles |
| CN104351802A (en) * | 2014-10-28 | 2015-02-18 | 凤台县兵玲工贸有限责任公司 | Celery vermicelli with fat reducing and weight losing effects and processing method of celery vermicelli |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112401222A (en) * | 2020-11-19 | 2021-02-26 | 安徽省万佛山农业综合开发有限公司 | Compound nutritional acorn vermicelli and preparation method thereof |
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Application publication date: 20161005 |