CN106107928A - A kind of composite vermicelli and preparation method thereof - Google Patents
A kind of composite vermicelli and preparation method thereof Download PDFInfo
- Publication number
- CN106107928A CN106107928A CN201610466732.9A CN201610466732A CN106107928A CN 106107928 A CN106107928 A CN 106107928A CN 201610466732 A CN201610466732 A CN 201610466732A CN 106107928 A CN106107928 A CN 106107928A
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- water
- herba taraxaci
- vermicelli
- leaf
- stem
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- 239000002131 composite material Substances 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 28
- 210000000582 semen Anatomy 0.000 claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 241000033870 Citrullus lanatus subsp. vulgaris Species 0.000 claims abstract description 9
- 235000012840 Citrullus vulgaris Nutrition 0.000 claims abstract description 9
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 9
- 229920001592 potato starch Polymers 0.000 claims abstract description 9
- 241000628997 Flos Species 0.000 claims abstract description 8
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 8
- 240000001949 Taraxacum officinale Species 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 46
- 229920002472 Starch Polymers 0.000 claims description 19
- 235000019698 starch Nutrition 0.000 claims description 19
- 239000008107 starch Substances 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 9
- 230000000050 nutritive effect Effects 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 238000001556 precipitation Methods 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 5
- 239000002244 precipitate Substances 0.000 claims description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 108010050181 aleurone Proteins 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 229910002090 carbon oxide Inorganic materials 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000003796 beauty Effects 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 238000011282 treatment Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 5
- 241000245665 Taraxacum Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000790917 Dioxys <bee> Species 0.000 description 1
- 241000218628 Ginkgo Species 0.000 description 1
- 235000011201 Ginkgo Nutrition 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 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
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 description 1
- 102100037204 Sal-like protein 1 Human genes 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000006068 polycondensation reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 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 a kind of composite vermicelli and preparation method thereof, the weight proportion between each raw material components is: potato starch 70 80, Semen phaseoli radiati 20 30, Herba Taraxaci stem and leaf 10 15, Radix Taraxaci 8 12, dandelion flower 68, Folium Artemisiae Argyi powder 14, Flos Lonicerae 13, Citrullus vulgaris 48, Fructus Cucumidis sativi 68, Caulis et Folium Lactucae Sativae 35, Sal 13, pomace 35, gingko juice are appropriate.Present invention process uses Semen phaseoli radiati and the collocation of potato starch such main material, and the composite vermicelli made not only mouthfeel is unique, nutrition the most more diversification.After root, stem and leaf and the pollen of Herba Taraxaci are processed by the present invention respectively, in ingenious each processing step joining vermicelli, and also Citrullus vulgaris Fructus Cucumidis sativi etc. is utilized to make nutritional solution so that the composite vermicelli made has possessed the health-care effecies such as aid digestion, beauty treatment.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of composite vermicelli and preparation method thereof.
Background technology
Vermicelli is one of traditional popular food of China, has long history for many years.Vermicelli is exactly the paste utilizing starch
Change the food produced with characteristic of bringing back to life.Starch is a kind of polyhydroxy natural polymer, can be regarded as glucose
The polysaccharide of unit polycondensation, intermolecular mutually association with hydrogen bond becomes starch granules.Generally starch is formed by it, be divided into straight
Chain starch and amylopectin.Starches and gelatinizing thereof, physicochemical property and the glass noodle processing quality significant correlation such as aging.
But, in current prior art, promote the gelatinizing of vermicelli, the physicochemical property such as aging mainly by xanthan gum, joint cold glue
Realize etc. food additive, like this health is existed impact more or less, to be improved.In addition, there will be skill
In art, the main material of vermicelli is more single, and the mouthfeel causing vermicelli is more single, and washability is less.
Herba Taraxaci is traditional nourishing healthy wild herbs, is again conventional Chinese crude drug, rich in various nutrient elements and health care
Functional factor, has the biggest Development volue.Herba Taraxaci has good broad-spectrum antiseptic, free radical resisting, has antiviral, anti-simultaneously
Infect, antitumor action, also heat-clearing and toxic substances removing, eliminating stagnation disappear pain, yin nourishing removing heat from blood, relaxing muscles and tendons teeth consolidating, and lactogenesis benefit is smart, function of gallbladder promoting protects the liver, increases
The effects such as strong immunity.But, the application of Herba Taraxaci is the most fewer..
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 composite vermicelli and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of composite vermicelli, the weight proportion between each raw material components is: potato starch 70-80, Semen phaseoli radiati 20-30, Herba Taraxaci
Stem and leaf 10-15, Radix Taraxaci 8-12, dandelion flower 6-8, Folium Artemisiae Argyi powder 1-4, Flos Lonicerae 1-3, Citrullus vulgaris 4-8, Fructus Cucumidis sativi 6-8, Caulis et Folium Lactucae Sativae 3-
5, Sal 1-3, pomace 3-5, gingko juice are appropriate.
The preparation method of described composite vermicelli, comprises the following steps:
One, take new fresh Herba Taraxaci stem and leaf, after Herba Taraxaci stem and leaf sprays the gingko juice of its weight portion 3-5%, move it to two
Content of carbon oxide be 3-5% gaseous environment in place after 10-20 minute, take out；The Herba Taraxaci stem and leaf obtained is added 3-4%'s
Pure water, after pulling an oar, filter and pulverizing, obtains Herba Taraxaci stem and leaf powder；After being cleaned by Radix Taraxaci, it is placed in Folium Artemisiae Argyi juice immersion 3-
After 4 hours, cut into slices, dry, pulverize, obtain Radix Taraxaci powder；Dandelion flower mixes with Flos Lonicerae, crushed after being dried, obtains Pu
Herba Taraxaci pollen；Pomace is ground after drying, obtains Fructus Mali pumilae ground-slag；
Two, after placing 2-4 hour in the environment of Semen phaseoli radiati being placed on subzero 5-10 DEG C, then move to the hot water of 50-60 DEG C soaks 2-4
Hour, move to after hot-water soak the warm water of 30-40 DEG C soaks 2-4 hour, described warm water is added with the Pu that step one obtains
Radix Herba Taraxaci powder；
Three, defibrination is carried out after soaked Semen phaseoli radiati and water being mixed according to the ratio of 3:10, the bean milk of milled 90-100 mesh sieve
Son filters, and removes bean dregs, carries out three times and precipitates: precipitation 12-16 hour for the first time, removes upper strata powder face water and clear liquid, for the second time
Precipitate 8-12 hour, remove upper strata powder face water and clear liquid, third time precipitation 2-4 hour, after removing upper strata powder face water and clear liquid, add
Entering Herba Taraxaci pollen, stir evenly, the starch obtained puts into bag, drains away the water through 12 hours, takes out, obtains Semen phaseoli radiati wet starch block；
Four, after Citrullus vulgaris, Fructus Cucumidis sativi and Caulis et Folium Lactucae Sativae being mixed, add its amount of the mixture 50-60 times obtains nutritive water, is added by nutritive water
Heat to 55-60 DEG C, stand-by；
Five, Semen phaseoli radiati wet starch block is mixed with potato starch, mix with described nutritive water according to weight ratio 4:28-32, adjust
Add Herba Taraxaci stem and leaf powder, Fructus Mali pumilae ground-slag and Sal, then the boiling water ballistic kick with 1.3-1.4 times after even, quickly stir after ballistic kick
Aleurone to homogeneous transparent；
Six, the serosity become reconciled is placed on self-cooking type vermicelli machine squeezing, maturing, the vermicelli after ripening is carried out aging, freezing, loose wire
After drying and processing, obtain composite vermicelli.
The invention have the advantage that after spraying the gingko juice of its weight portion 3-5% on new fresh Herba Taraxaci stem and leaf, move it to
Carbon dioxide content be 3-5% gaseous environment in place, so contribute to gingko juice deep layer and penetrate in Herba Taraxaci stem and leaf.
With the warm water soaking Semen phaseoli radiati adding Radix Taraxaci powder so that the Semen phaseoli radiati made has immersed the nutrition of Radix Taraxaci, for
The vermicelli made provides the health-care effecies such as invigorating the stomach and promoting digestion.
Rich cellulose in Herba Taraxaci stem and leaf powder, and the molecular weight of cellulose is relatively big, and there is crystalline texture, do not dissolve in
Water, swellability and water absorption are the least, make an addition in starch, can fill in the three-dimensional netted tissue of starch of swollen, form membranous wall,
Obstruction moisture enters, and causes vermicelli water absorbing capacity to decline, thus causes swelling capacity to reduce.And the organizational structure of Herba Taraxaci stem and leaf
Hard, more can improve the hardness of vermicelli.
The Herba Taraxaci pollen that dandelion flower and Flos Lonicerae are mixed, adds in starch so that the vermicelli made has
Increase mouthfeel and increase the effect of health-care effect.
In the present invention, Appropriate application Herba Taraxaci, after its root, stem and leaf and flower being processed respectively, reasonable utilization is to the preparation of vermicelli
In technique, add more health-care effect for vermicelli, also make vermicelli possess unique mouthfeel.
Containing pectin composition in pomace, pectin composition adds in starch, is greatly improved flocculation and the absorption of float
Effect of settling, improves the quality of vermicelli.
Present invention process uses Semen phaseoli radiati and the collocation of potato starch such main material, the composite vermicelli made not only mouthfeel
Unique, nutrition the most more diversification.After root, stem and leaf and the pollen of Herba Taraxaci are processed by the present invention respectively, ingenious add
Enter in each processing step of vermicelli, and also utilize Citrullus vulgaris Fructus Cucumidis sativi etc. to make nutritional solution so that the composite vermicelli tool made
For health-care effecies such as aid digestion, beauty treatments.
Detailed description of the invention
A kind of composite vermicelli, the weight proportion between each raw material components is: potato starch 70, Semen phaseoli radiati 20, Herba Taraxaci stem
Leaf 10, Radix Taraxaci 8, dandelion flower 6, Folium Artemisiae Argyi powder 1, Flos Lonicerae 1, Citrullus vulgaris 4, Fructus Cucumidis sativi 6, Caulis et Folium Lactucae Sativae 3, Sal 1, pomace 3, Semen Ginkgo
Juice is appropriate.
The preparation method of described composite vermicelli, comprises the following steps:
One, take new fresh Herba Taraxaci stem and leaf, after Herba Taraxaci stem and leaf sprays the gingko juice of its weight portion 3%, move it to dioxy
Change after the gaseous environment that carbon content is 3% is placed 10 minutes, take out；The Herba Taraxaci stem and leaf obtained is added the pure water of 3%, beats
Slurry, filter and pulverize after, obtain Herba Taraxaci stem and leaf powder；After Radix Taraxaci is cleaned, after being placed in Folium Artemisiae Argyi juice immersion 3 hours, cut
Sheet, dry, pulverize, obtain Radix Taraxaci powder；Dandelion flower mixes with Flos Lonicerae, crushed after being dried, obtains Herba Taraxaci pollen；Will
Pomace grinds after drying, obtains Fructus Mali pumilae ground-slag；
Two, after placing 2 hours in the environment of Semen phaseoli radiati being placed on subzero 5 DEG C, then move to the hot water of 50 DEG C soaks 2 hours, hot water
Move to after immersion the warm water of 30 DEG C soaks 2 hours, described warm water is added with the Radix Taraxaci powder that step one obtains；
Three, carrying out defibrination after soaked Semen phaseoli radiati and water being mixed according to the ratio of 3:10, the bean milk of milled is by 90 mesh sieve mistakes
Filter, removes bean dregs, carries out three precipitations: precipitate 12 hours for the first time, removes upper strata powder face water and clear liquid, and second time precipitation 8 is little
Time, remove upper strata powder face water and clear liquid, third time precipitation 2 hours, after removing upper strata powder face water and clear liquid, add dandelion flower
Powder, stirs evenly, and the starch obtained puts into bag, drains away the water through 12 hours, takes out, obtains Semen phaseoli radiati wet starch block；
Four, after Citrullus vulgaris, Fructus Cucumidis sativi and Caulis et Folium Lactucae Sativae being mixed, add its amount of the mixture 50 times obtains nutritive water, is heated by nutritive water
To 55 DEG C, stand-by；
Five, Semen phaseoli radiati wet starch block is mixed with potato starch, mix with described nutritive water according to weight ratio 4:28, after mixing well
Adding Herba Taraxaci stem and leaf powder, Fructus Mali pumilae ground-slag and Sal, then the boiling water ballistic kick with 1.3 times, after ballistic kick, quickly stirring obtains the most thoroughly
Bright aleurone；
Six, the serosity become reconciled is placed on self-cooking type vermicelli machine squeezing, maturing, the vermicelli after ripening is carried out aging, freezing, loose wire
After drying and processing, obtain composite vermicelli.
Claims (2)
1. a composite vermicelli, it is characterised in that: the weight proportion between each raw material components is: potato starch 70-80, Semen phaseoli radiati
20-30, Herba Taraxaci stem and leaf 10-15, Radix Taraxaci 8-12, dandelion flower 6-8, Folium Artemisiae Argyi powder 1-4, Flos Lonicerae 1-3, Citrullus vulgaris 4-8, Huang
Melon 6-8, Caulis et Folium Lactucae Sativae 3-5, Sal 1-3, pomace 3-5, gingko juice are appropriate.
The preparation method of composite vermicelli the most according to claim 1, it is characterised in that: comprise the following steps:
One, take new fresh Herba Taraxaci stem and leaf, after Herba Taraxaci stem and leaf sprays the gingko juice of its weight portion 3-5%, move it to two
Content of carbon oxide be 3-5% gaseous environment in place after 10-20 minute, take out；The Herba Taraxaci stem and leaf obtained is added 3-4%'s
Pure water, after pulling an oar, filter and pulverizing, obtains Herba Taraxaci stem and leaf powder；After being cleaned by Radix Taraxaci, it is placed in Folium Artemisiae Argyi juice immersion 3-
After 4 hours, cut into slices, dry, pulverize, obtain Radix Taraxaci powder；Dandelion flower mixes with Flos Lonicerae, crushed after being dried, obtains Pu
Herba Taraxaci pollen；Pomace is ground after drying, obtains Fructus Mali pumilae ground-slag；
Two, after placing 2-4 hour in the environment of Semen phaseoli radiati being placed on subzero 5-10 DEG C, then move to the hot water of 50-60 DEG C soaks 2-4
Hour, move to after hot-water soak the warm water of 30-40 DEG C soaks 2-4 hour, described warm water is added with the Pu that step one obtains
Radix Herba Taraxaci powder；
Three, defibrination is carried out after soaked Semen phaseoli radiati and water being mixed according to the ratio of 3:10, the bean milk of milled 90-100 mesh sieve
Son filters, and removes bean dregs, carries out three times and precipitates: precipitation 12-16 hour for the first time, removes upper strata powder face water and clear liquid, for the second time
Precipitate 8-12 hour, remove upper strata powder face water and clear liquid, third time precipitation 2-4 hour, after removing upper strata powder face water and clear liquid, add
Entering Herba Taraxaci pollen, stir evenly, the starch obtained puts into bag, drains away the water through 12 hours, takes out, obtains Semen phaseoli radiati wet starch block；
Four, after Citrullus vulgaris, Fructus Cucumidis sativi and Caulis et Folium Lactucae Sativae being mixed, add its amount of the mixture 50-60 times obtains nutritive water, is added by nutritive water
Heat to 55-60 DEG C, stand-by；
Five, Semen phaseoli radiati wet starch block is mixed with potato starch, mix with described nutritive water according to weight ratio 4:28-32, adjust
Add Herba Taraxaci stem and leaf powder, Fructus Mali pumilae ground-slag and Sal, then the boiling water ballistic kick with 1.3-1.4 times after even, quickly stir after ballistic kick
Aleurone to homogeneous transparent；
Six, the serosity become reconciled is placed on self-cooking type vermicelli machine squeezing, maturing, the vermicelli after ripening is carried out aging, freezing, loose wire
After drying and processing, obtain composite vermicelli.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610466732.9A CN106107928A (en) | 2016-06-24 | 2016-06-24 | A kind of composite vermicelli and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610466732.9A CN106107928A (en) | 2016-06-24 | 2016-06-24 | A kind of composite vermicelli and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106107928A true CN106107928A (en) | 2016-11-16 |
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ID=57268794
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113653A (en) * | 2010-06-08 | 2011-07-06 | 章晓文 | Pure pea starch noodle and preparation method |
| CN103168986A (en) * | 2013-03-02 | 2013-06-26 | 青阳县东堡小磨麻油厂 | Production method of mungbean vermicelli |
| CN103960566A (en) * | 2014-04-29 | 2014-08-06 | 阎珊珊 | Black kidney bean flavored bean vermicelli |
| CN104273416A (en) * | 2014-10-31 | 2015-01-14 | 贵州黄平美娘冲民族服饰有限公司 | Mung bean vermicelli |
| CN104366358A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Dandelion healthful vermicelli and production method thereof |
| CN105285806A (en) * | 2015-10-28 | 2016-02-03 | 固镇县金香丝粉丝专业合作社 | Instant silk noodles and preparation method thereof |
-
2016
- 2016-06-24 CN CN201610466732.9A patent/CN106107928A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113653A (en) * | 2010-06-08 | 2011-07-06 | 章晓文 | Pure pea starch noodle and preparation method |
| CN103168986A (en) * | 2013-03-02 | 2013-06-26 | 青阳县东堡小磨麻油厂 | Production method of mungbean vermicelli |
| CN103960566A (en) * | 2014-04-29 | 2014-08-06 | 阎珊珊 | Black kidney bean flavored bean vermicelli |
| CN104366358A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Dandelion healthful vermicelli and production method thereof |
| CN104273416A (en) * | 2014-10-31 | 2015-01-14 | 贵州黄平美娘冲民族服饰有限公司 | Mung bean vermicelli |
| CN105285806A (en) * | 2015-10-28 | 2016-02-03 | 固镇县金香丝粉丝专业合作社 | Instant silk noodles and preparation method thereof |
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Application publication date: 20161116 |