CN106136067A - A kind of preparation method of Rhizoma Steudnerae Henryanae rice flour - Google Patents
A kind of preparation method of Rhizoma Steudnerae Henryanae rice flour Download PDFInfo
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- CN106136067A CN106136067A CN201610496797.8A CN201610496797A CN106136067A CN 106136067 A CN106136067 A CN 106136067A CN 201610496797 A CN201610496797 A CN 201610496797A CN 106136067 A CN106136067 A CN 106136067A
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- rice flour
- steudnerae henryanae
- rhizoma steudnerae
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 60
- 235000009566 rice Nutrition 0.000 title claims abstract description 60
- 235000013312 flour Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 59
- 238000000465 moulding Methods 0.000 claims abstract description 13
- 238000005520 cutting process Methods 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 210000000582 semen Anatomy 0.000 claims description 7
- 210000002966 serum Anatomy 0.000 claims description 7
- 230000005070 ripening Effects 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 4
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000012149 noodles Nutrition 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- -1 Alumen Substances 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 239000000428 dust Substances 0.000 abstract description 2
- 239000003292 glue Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 239000004576 sand Substances 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 229930014669 anthocyanidin Natural products 0.000 description 5
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 5
- 235000008758 anthocyanidins Nutrition 0.000 description 5
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 239000011669 selenium Substances 0.000 description 3
- 229910052711 selenium Inorganic materials 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 206010051986 Pneumatosis Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000009156 water cure Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses the preparation method of a kind of Rhizoma Steudnerae Henryanae rice flour, belonging to food processing field, the preparation technology of this Rhizoma Steudnerae Henryanae rice flour comprises the following steps: (1) raw material soaking (2) mixing defibrination (3) steams powder molding (4) cutting (5) drying and packaging；The raw material of this rice flour is Rhizoma Steudnerae Henryanae and rice, remains the genuineness of Rhizoma Steudnerae Henryanae, and without any pigment, edible glue, Alumen, additive；And Rhizoma Steudnerae Henryanae rice flour mouthfeel chewiness prepared by the inventive method, the rice flour soft taste of production is smooth, and unbroken noodles is the most agglomerating, without sand and dust so that it is preservation time lengthening.
Description
Technical field
The invention belongs to food processing field, particularly relate to the preparation method of a kind of Rhizoma Steudnerae Henryanae rice flour.
Background technology
Rhizoma Steudnerae Henryanae makes again black potato, potato meat be that purple is to darkviolet.It is in addition to having the nutritional labeling of common Rhizoma Steudnerae Henryanae, also rich in
Selenium element and anthocyanidin.Anthocyanidin has preventive and therapeutic action to more than 100 kinds of diseases, is described as continue water, protein, fat, carbon
The seventh-largest essential nutrients after hydrate, vitamin, mineral.Anthocyanidin be current scientific circles find prevent and treat disease
Sick, safeguard human health free radical scavenger the most direct, most effective, safest, its ability removing free radical is vitamin C
20 times, 50 times of vitamin E.Rhizoma Steudnerae Henryanae is by one of primary raw material becoming anthocyanidin.
Bean noodles be a kind of make simple, instant, nutritious, can staple food again can the health-care food of fast food.
After bean noodles starch adds water cure, it is crushed to strip (narrow or wide or flat or because of) or strip food.Along with Living Water
Flat raising, people are no longer satisfied with the simple edible function (allay one's hunger, absorb energy matter) of bean noodles, and wish this biography of bean noodles
System food can carry more alimentary health-care function.
Rhizoma Steudnerae Henryanae rice flour dietary cellulose content is high, can promote enterogastric peristalsis, clears up casing slime, pneumatosis and putrefaction, row
Go out to be always or usually as specified material and carcinogen, improves digestive tract environment, the generation of diseases prevention, and zinc in purple sweet potato vermicelli, ferrum, copper, manganese, calcium, selenium are equal
For natural nutrient, and ferrum, calcium content are high, and selenium element and the anthocyanidin essential elements that to be flight against senium of human body enrich blood, have
Good health care.
The rice flour mouthfeel that the preparation technology of tradition rice flour makes is poor, and the shelf-life is shorter.
Summary of the invention
For solving above-mentioned technical problem, the invention provides the preparation method of a kind of Rhizoma Steudnerae Henryanae rice flour.
The present invention is achieved by the following technical programs.
The preparation method of a kind of Rhizoma Steudnerae Henryanae rice flour, comprises the following steps:
(1) Rhizoma Steudnerae Henryanae is clean, dewatering, breaks into flour paste shape by the Rhizoma Steudnerae Henryanae after dewatering；
(2), after rice being soaked, drain addition Rhizoma Steudnerae Henryanae and be watered and wear into slurry by stone grinder；
(3) allow mixed serum flow in the face of steamed powder machine and carry out ripening molding with steam；
(4) cutting is carried out after molding；
(5) use dehydrator to dry in the rice flour after cutting, pack after drying.
Further, the described rice in steep time is 2～5h, and temperature is 10～40 DEG C.
Further, the water yield that described rice in steep is used is 5～10 times of rice.
Further, described Semen phaseoli radiati is mixed by the weight ratio of 1～5:5～9 with rice.
Further, the described amount of being watered is 40%～60%.
Further, described mixed serum is also added into the edible oil of 1～3%.
Further, described edible oil is Oleum Arachidis hypogaeae semen.
Further, in described steam molding, vapor (steam) temperature is 100～140 DEG C, and the moisture of rice flour controls
30%～50%.
Further, described dehydrator temperature is 40-60 DEG C, in the environment of humidity 50%-65%, is dried to rice flour water
Content is divided to control 3%～9%..
The beneficial effects of the present invention is:
(1) raw material is pure Rhizoma Steudnerae Henryanae and rice, without pigment, edible glue, Alumen, additive, more conforms to the present age to food
The requirement of health-nutrition.
(2) the inventive method make use of Rhizoma Steudnerae Henryanae to greatest extent, and remains local flavor and the nutrition of Rhizoma Steudnerae Henryanae.
(3) in technique scheme, rice flour is first cooked with steam, then Tumblies Dry, considerably increase rice flour
Elasticity so that rice flour more chewiness.
The Rhizoma Steudnerae Henryanae rice flour mouthfeel chewiness of the present invention, the rice flour soft taste of production is smooth, and unbroken noodles is the most agglomerating, without sand and dust,
Make its preservation time lengthening.
Detailed description of the invention
Technical scheme is described further below, but claimed scope is not limited to described.
Embodiment one
The preparation method of a kind of Rhizoma Steudnerae Henryanae rice flour, comprises the following steps:
(1) Rhizoma Steudnerae Henryanae is clean, dewatering, breaks into flour paste shape by the Rhizoma Steudnerae Henryanae after dewatering；
(2) the water time of carrying out adding 5 times in rice is 2h, after temperature is 10 DEG C of immersions, drains the weight adding 1:9
The Rhizoma Steudnerae Henryanae of ratio is also converted the water of 40% and is worn into slurry by stone grinder；
(3) mixed serum adds 1% Oleum Arachidis hypogaeae semen relief its to flow in the face of steam flour steaming machine be 100 DEG C by temperature
Steam carries out ripening molding, and the moisture of rice flour controls 30%；
(4) cutting is carried out after molding；
(5) it is 40 DEG C by the rice flour dehydrator temperature after cutting, in the environment of humidity 50%, dries to rice flour moisture
Content controls to pack 3%.
Embodiment two
The preparation method of a kind of Rhizoma Steudnerae Henryanae rice flour, comprises the following steps:
(1) Rhizoma Steudnerae Henryanae is clean, dewatering, breaks into flour paste shape by the Rhizoma Steudnerae Henryanae after dewatering；
(2) the water time of carrying out adding 8 times in rice is 3h, after temperature is 30 DEG C of immersions, drains the weight adding 3:7
The Rhizoma Steudnerae Henryanae of ratio is also converted the water of 50% and is worn into slurry by stone grinder；
(3) mixed serum adds 2% Oleum Arachidis hypogaeae semen relief its to flow in the face of steam flour steaming machine be 120 DEG C by temperature
Steam carries out ripening molding, and the moisture of rice flour controls 40%；
(4) cutting is carried out after molding；
(5) it is 50 DEG C by the rice flour dehydrator temperature after cutting, in the environment of humidity 60%, dries to rice flour moisture
Content controls to pack 6%.
Embodiment three
The preparation method of a kind of Rhizoma Steudnerae Henryanae rice flour, comprises the following steps:
(1) Rhizoma Steudnerae Henryanae is clean, dewatering, breaks into flour paste shape by the Rhizoma Steudnerae Henryanae after dewatering；
(2) the water time of carrying out adding 10 times in rice is 5h, after temperature is 40 DEG C of immersions, drains the weight adding 5:5
The Rhizoma Steudnerae Henryanae measuring ratio the water converting 60% wear into slurry by stone grinder；
(3) mixed serum adds 3% Oleum Arachidis hypogaeae semen relief its to flow in the face of steam flour steaming machine be 140 DEG C by temperature
Steam carries out ripening molding, and the moisture of rice flour controls 50%；
(4) cutting is carried out after molding；
(5) it is 60 DEG C by the rice flour dehydrator temperature after cutting, in the environment of humidity 65%, dries to rice flour moisture
Content controls to pack 9%.
Claims (9)
1. the preparation method of a Rhizoma Steudnerae Henryanae rice flour, it is characterised in that comprise the following steps:
(1) Rhizoma Steudnerae Henryanae is clean, dewatering, breaks into flour paste shape by the Rhizoma Steudnerae Henryanae after dewatering；
(2), after rice being soaked, drain addition Rhizoma Steudnerae Henryanae and be watered and wear into slurry by stone grinder；
(3) allow mixed serum flow in the face of steamed powder machine and carry out ripening molding with steam；
(4) cutting is carried out after molding；
(5) use dehydrator to dry in the rice flour after cutting, pack after drying.
2. the preparation method of Rhizoma Steudnerae Henryanae rice flour as claimed in claim 1, it is characterised in that the described rice in steep time be 2～
5h, temperature is 10～40 DEG C.
3. the preparation method of Rhizoma Steudnerae Henryanae rice flour as claimed in claim 1, it is characterised in that the water that described rice in steep is used
Amount is 5～10 times of rice.
4. the preparation method of Rhizoma Steudnerae Henryanae rice flour as claimed in claim 1, it is characterised in that described Semen phaseoli radiati and rice are by 1～5:5
～the weight ratio mixing of 9.
5. the preparation method of Rhizoma Steudnerae Henryanae rice flour as claimed in claim 1, it is characterised in that the described amount of being watered be 40%～
60%.
6. the preparation method of Rhizoma Steudnerae Henryanae rice flour as claimed in claim 1, it is characterised in that be also added in described mixed serum
1～the edible oil of 3%.
7. the preparation method of Rhizoma Steudnerae Henryanae rice flour as claimed in claim 6, it is characterised in that described edible oil is Oleum Arachidis hypogaeae semen.
8. the preparation method of Rhizoma Steudnerae Henryanae rice flour as claimed in claim 1, it is characterised in that in described steam molding, steam temperature
Degree is 100～140 DEG C, and the moisture of rice flour controls 30%～50%.
9. the preparation method of Rhizoma Steudnerae Henryanae rice flour as claimed in claim 1, it is characterised in that described dehydrator temperature is 40-60
DEG C, in the environment of humidity 50%-65%, it is dried to rice flour moisture and controls 3%～9%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610496797.8A CN106136067A (en) | 2016-06-29 | 2016-06-29 | A kind of preparation method of Rhizoma Steudnerae Henryanae rice flour |
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| CN201610496797.8A CN106136067A (en) | 2016-06-29 | 2016-06-29 | A kind of preparation method of Rhizoma Steudnerae Henryanae rice flour |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995952A (en) * | 2016-06-06 | 2016-10-12 | 三明市和财食品有限公司 | Preparation technology of coarse food grain steamed noodles |
| CN107252062A (en) * | 2017-06-13 | 2017-10-17 | 安徽智联管理咨询有限公司 | A kind of preparation method of purple potato health care grain |
| CN107439933A (en) * | 2017-08-28 | 2017-12-08 | 广西南宁市百桂食品有限责任公司 | The production method of mixed grain-rice nutrient ground rice |
| CN107581485A (en) * | 2017-09-10 | 2018-01-16 | 湖南裕湘食品有限公司 | A kind of characteristic ground rice and preparation method thereof |
| CN107950947A (en) * | 2017-12-25 | 2018-04-24 | 湖南宇山玉月农业科技有限公司 | A kind of sweet potato rice flour |
| CN108936225A (en) * | 2018-05-18 | 2018-12-07 | 广西壮族自治区农业科学院经济作物研究所 | A method of potato rice flour is made with potato fresh sweet potato containing anthocyanidin |
| CN109198396A (en) * | 2018-07-03 | 2019-01-15 | 广西大学 | Processing method of anthocyanin-containing instant rice noodles made of fresh potatoes |
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|---|---|---|---|---|
| CN1729839A (en) * | 2005-08-17 | 2006-02-08 | 王雪源 | Kishimen rice flour and its production method |
| CN105360894A (en) * | 2015-10-15 | 2016-03-02 | 遵义市杨老大食品有限责任公司 | Potato rice noodles |
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2016
- 2016-06-29 CN CN201610496797.8A patent/CN106136067A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729839A (en) * | 2005-08-17 | 2006-02-08 | 王雪源 | Kishimen rice flour and its production method |
| CN105360894A (en) * | 2015-10-15 | 2016-03-02 | 遵义市杨老大食品有限责任公司 | Potato rice noodles |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995952A (en) * | 2016-06-06 | 2016-10-12 | 三明市和财食品有限公司 | Preparation technology of coarse food grain steamed noodles |
| CN107252062A (en) * | 2017-06-13 | 2017-10-17 | 安徽智联管理咨询有限公司 | A kind of preparation method of purple potato health care grain |
| CN107439933A (en) * | 2017-08-28 | 2017-12-08 | 广西南宁市百桂食品有限责任公司 | The production method of mixed grain-rice nutrient ground rice |
| CN107581485A (en) * | 2017-09-10 | 2018-01-16 | 湖南裕湘食品有限公司 | A kind of characteristic ground rice and preparation method thereof |
| CN107950947A (en) * | 2017-12-25 | 2018-04-24 | 湖南宇山玉月农业科技有限公司 | A kind of sweet potato rice flour |
| JP2021519606A (en) * | 2018-05-18 | 2021-08-12 | 广西大学Ｇｕａｎｇｘｉ Ｕｎｉｖｅｒｓｉｔｙ | How to make potato noodles from fresh potatoes containing anthocyanins |
| WO2019218579A1 (en) * | 2018-05-18 | 2019-11-21 | 广西大学 | Method for preparing anthocyanidin-containing potato rice noodle from raw potato |
| CN108936225A (en) * | 2018-05-18 | 2018-12-07 | 广西壮族自治区农业科学院经济作物研究所 | A method of potato rice flour is made with potato fresh sweet potato containing anthocyanidin |
| JP7171758B2 (en) | 2018-05-18 | 2022-11-15 | 広西大学 | Method for making potato noodles from fresh potatoes containing anthocyanins |
| CN109198396A (en) * | 2018-07-03 | 2019-01-15 | 广西大学 | Processing method of anthocyanin-containing instant rice noodles made of fresh potatoes |
| WO2020006919A1 (en) * | 2018-07-03 | 2020-01-09 | 广西大学 | Method for processing instant rice noodles made of fresh potatoes and containing anthocyanin |
| JP2022509009A (en) * | 2018-07-03 | 2022-01-20 | ▲広▼西大学 | How to process anthocyanin-containing instant rice noodles made from fresh potatoes |
| JP7042387B2 (en) | 2018-07-03 | 2022-03-25 | ▲広▼西大学 | How to process anthocyanin-containing instant rice noodles made from fresh potatoes |
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Application publication date: 20161123 |