CN106578913A - Preparation method for hollow noodle - Google Patents
Preparation method for hollow noodle Download PDFInfo
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- CN106578913A CN106578913A CN201611016189.9A CN201611016189A CN106578913A CN 106578913 A CN106578913 A CN 106578913A CN 201611016189 A CN201611016189 A CN 201611016189A CN 106578913 A CN106578913 A CN 106578913A
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- noodles
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- extrusion molding
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 90
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 40
- 238000001125 extrusion Methods 0.000 claims abstract description 31
- 241000894006 Bacteria Species 0.000 claims abstract description 20
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 20
- 239000004310 lactic acid Substances 0.000 claims abstract description 20
- 238000004806 packaging method and process Methods 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000004108 freeze drying Methods 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
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- 238000006460 hydrolysis reaction Methods 0.000 claims description 17
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- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
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- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 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
Abstract
The invention discloses a preparation method for a hollow noodle, belonging to the technical field of food processing. The method comprises the following steps: material preparation, kneading, extrusion molding, freeze drying and packaging. Compared with hollow noodles in the prior art, the invention has the following beneficial effects: since pea flour and corn flour fermented via lactic acid bacteria are used as raw materials, the prepared hollow noodle is capable of cleaning the intestines and the stomach, promoting fat metabolism, preventing fatty liver, lowering serum cholesterol, improving blood circulation and preventing cardiovascular diseases.
Description
Technical field
The present invention relates to a kind of preparation method of macaroni, belongs to food processing technology field.
Background technology
Noodles are one of central food liked very much of people's daily life, and the noodles that people often eat have middle river fine dried noodles, good fortune
LONGXUMIAN, Lanzhou Hand-extended Noodles etc. are built, but these faces are all solid, in addition to the time length boiled when eating, the tasty ability of noodles
Also poor, mouthfeel is bad.But common Semen Tritici aestivi powder noodles to made by have mouthfeel flat, tasty ability, to boil the time long
Shortcoming, people can not have been met again for the more demands of noodles.
With noodles processing industry development, the noodles of differentiation are occurred in that on the market, such as " hollow noodles ", " fermentation face
Bar ", and " various grains noodle " etc..As State Intellectual Property Office disclosed a Publication No. on 01 01st, 2014
CN103478582A, the patent of invention of entitled " a kind of sweet buckwheat noodle formula and preparation method thereof ", which discloses：Match somebody with somebody
Side is sweet cherry roots, Semen sojae atricolor, water, lactic acid mattress, edible sodium bicarbonate, meringue powder, salt；Preparation method step is：Sweet cherry roots and Semen sojae atricolor
Pretreatment, wet grinding and lactic acid bacteria fermentation, neutralization pH drying and crushing are mixed, and face block ripening wire squeeze is aging and moisturizing stands, aging
Noodles are sent into and steam room, steam 10 minutes and carry out it is secondary it is aging after slitting again；It is dry
Dry, cut-out, packaging.In the patent, as the chewy of Semen Fagopyri Esculenti itself is inadequate, in preparation process, the strip-breaking rate of noodles is higher, shadow
Ring product quality.
And for example, State Intellectual Property Office discloses Publication No. CN1310952 on the 15th in calendar year 2001 September, entitled
The patent of invention of " Hericium erinaceus noodles and Hericium erinaceus Strains industrial liquid fermentation manufacturing technique ", which discloses with Hericium erinaceus (Bull. Ex Fr.) Pers.
The noodles and industrialized liquid fermentation producing technology for Hericium erinaceus baterial strain of composition.It is characterized in that：First, hedgehog hydnum fermented liquid is pressed into 30%
During ratio adds flour；2nd, the industrial liquid fermentation producing technology of bacterial strain is divided into four big steps, i.e. strain separating, slant strains training
Foster, liquid seeds culture, liquid fermentation production, wherein liquid fermentation production are given birth to using I and II seed tank, three grade fermemtation tank
Produce.The patent is the addition hedgehog hydnum fermented liquid when dough-making powder is, prepares noodles, noodles during the boiling of processing and later stage,
The activity of bacterium is affected by serious, and actual operation is not high.
Above-mentioned two patent documentations, fundamentally do not reach the purpose for improving noodles nutrition and processing characteristics.
Caulis Bambusae In Taeniam nutritive value is very high.According to analysis, per 100 grams of fresh Caulis Bambusae In Taeniam in contain crude protein 20.2%（Higher than egg）, thick fat
Fat 2.6%, crude fibre 8.8%, carbohydrate 6.2%, coarse ash 8.21%, also multivitamin and calcium, phosphorus, potassium, magnesium, ferrum etc.
Mineral.The Amino Acids in Proteins content of Cultivation of Dictyophora is extremely enriched, and wherein content of glutamic acid, up to 1.76%, is Caulis Bambusae In Taeniam taste
Delicious main cause.Caulis Bambusae In Taeniam also has very high medical value.Contain various enzymes and macromolecule polysaccharide, its polysaccharide in sporophore
For different polysaccharide, resistance of the human body to tumor cell can be strengthened, therefore, with good anti-cancer, antitumaous effect.The traditional Chinese medical science thinks,
Caulis Bambusae In Taeniam is cold in nature, sweet in the mouth, nontoxic, has functions that nourishing YIN and benefiting blood, QI invigorating supplementing the brain, relieving cough and resolving phlegm and reduce Abdominal Wall Fat to store up, to height
Blood pressure, hyperlipidemia, hypercholesterolemia, coronary heart disease, arteriosclerosis and obesity etc. have good efficacy.The extracting solution of Caulis Bambusae In Taeniam is added to
The nutrition of noodles in noodles, can be further improved, sensory of noodles is enriched, and can be made noodles that there is certain feature,
Especially suitable middle-aged and elderly people eats.
The content of the invention
Present invention seek to address that noodles nutritive value is not high enough in prior art, various grains noodle in process, is processed
The bad problem of performance, proposes a kind of method for preparing hollow noodles, by lactic acid bacteria fermentation peameal and Semen Maydis powder, improves pea
The processing characteristics of bean, Semen Maydiss, while enriching sensory of noodles and increase noodles nutrition, adds extract from dictyophora, further carries
High noodles nutrition so that noodles possess certain feature, is especially suitable for hypertension, hyperlipidemia, hypercholesterolemia, coronary disease
Disease, arteriosclerosis and obesity crowd are edible.
In order to realize foregoing invention purpose, technical scheme is as follows：
A kind of preparation method of hollow noodles, it is characterised in that：Comprise the following steps：
A. get the raw materials ready
After by 5～20 parts of mixing of 60～85 parts of the peameal for weighing by weight and Semen Maydis powder, 20～30 parts of water, inoculation 5 are added
～8 parts of lactic acid bacterias, it is standby after 38～45 DEG C of 2～8h of bottom fermentation；
Dried Caulis Bambusae In Taeniam is crushed, 10～35 times of dictyophora powder quality of water is added, after stirring, supersound process 15～
20min, is then hydrolyzed, and hydrolysis temperature is 35～60 DEG C, and the time is 5～15h, and the solution after hydrolysis is using backflow extractor
5～15h of extracting, filtration obtain described extract from dictyophora；
B. dough-making powder
The mixture of peameal and Semen Maydis powder after weigh by weight 55～60 parts are fermented, in adding dough mixing machine, then plus
Enter 15～28 parts of water, after stirring, after 10～20min being stood at 25～37 DEG C, add the Caulis Bambusae In Taeniam for weighing by weight to carry
2～5 parts of liquid is taken, and it is even；
C. extrusion molding
The face that step A is become reconciled, is transferred in noodle extruding machine, extrusion molding, and described extruder has hollow molding mould；
D. lyophilization, packaging
The noodles of extrusion molding are frozen into into solid-state at -10～-30 DEG C, then 25～40min of vacuum drying under 1.5～5Pa,
Packaging is obtained final product.
In step A, described lactic acid bacteria is Lactobacillus plantarum.
Lactobacilluss are planted compared with other lactic acid bacterias, acidproof and bile tolerance ability is higher, and can be in the uneven severe ring of nutrition
Survive under border, so entering, human body intestinal canal survival rate is higher, colonization ability is higher.The peameal and jade of Jing Lactobacillus plantarum fermentation
Rice flour, except more substantially improving gastrointestinal environment, improves outside body immunity, during noodles are prepared, and its processing characteristics is more preferable,
Especially during noodles extrusion molding, the strength power of noodles is high, and strip-breaking rate is lower, and obtained noodles water-retaining property is more preferable, after boiling
Mouthfeel is more preferably.
Crude fibre is rich in Semen Pisi sativi, intestinal peristalsis can be promoted, keep stool smooth, play a part of to clean large intestine.In lotus
Containing the dietary fiber compared with horn of plenty in blue bean and bean seedlings, constipation can be prevented, have bowel relieving to act on.Contained only wooden fork in Semen Pisi sativi
The materials such as the solidifying element of acid, gibberellins and plant, have anti-inflammation, strengthen metabolic function；Caulis Bambusae In Taeniam after hydrolysis, delicate flavour
It is richer, improve absorption and utilization of the human body to beneficiating ingredient in Caulis Bambusae In Taeniam.
Further, the fineness after Caulis Bambusae In Taeniam is crushed is 60～80 mesh.
Also including the one kind in soybean phospholipid, guar gum or artemisia glue in the raw material of the present invention, addition is 1～43
Part.
In above-mentioned steps C, after described extrusion molding, the internal diameter of hollow noodles is 0.5～0.8mm, and external diameter is 0.8～1.5
mm。
It is of the invention compared with noodles of the prior art, have the advantages that：
（1）The present invention is hollow noodles, compared with solid plain noodles, it is possible to increase the tasty ability of noodles, greatly shortens and boils
Time；The hollow noodles of the present invention are to adopt lactic acid bacteria fermentation peameal and Semen Maydis powder for raw material, with cleaning the intestines and stomach, are promoted
Lipid metabolism, prevents fatty liver, reduce serum cholesterol, improves blood circulation, the effect of prevention of cardiovascular disease.By fermentation
Effect, can reduce the rigidity of dough, increase viscosity, so as to improve the processing characteristics of peameal and Semen Maydis powder, improve noodles
Plasticity and chewy, reduce the strip-breaking rate of noodles, greatly improve the quality of noodles；The present invention by the addition of extract from dictyophora,
The nutritive value of noodles is further improved, and causes noodles to possess feature, be especially suitable for hypertension, hyperlipidemia, high gallbladder
The crowd of sterin, coronary heart disease, arteriosclerosis and obesity eats.
（2）Also including the one kind in soybean phospholipid, guar gum or artemisia glue in raw material of the present invention, addition is 1～4
Part.Wherein, soybean phospholipid is the product extracted from the oil foot of production soybean oil, is by glycerol, fatty acid, choline or cholamine institute
The ester of composition, is human body cell（Cell membrane, nuclear membrane, plastid film）Basis, and the functions such as nerve, reproduction, hormone are had
Important relationship, with very high nutritive value and medical value, there is prevention to make arteriosclerosiss, hepatopathy and senile dementia
With in the noodle material for the present invention, additionally it is possible to strengthen noodles chewy sense；The addition of guar gum, playing prevents from boning, protects
Water, increase biceps, keep the excellent effect of quality, but also extended the upper shelf time；Artemisia glue has very strong water absorption and swelling energy
Power, forms sticky and satiny gel in water, with good water-retaining property, film property, in the dough such as corn and miscellaneous grain crops and
Its ductility can be significantly improved in batter, strengthens biceps.By at least one addition of above-mentioned three kinds of materials, further can carry
The nutrition of high noodles and processing characteristics.
（3）In hollow noodles preparation process of the present invention, dry run is vacuum lyophilization, and dry run noodles are by table
The effect of face tension force, noodles can keep the hollow shape of original physical characteristics, i.e. noodles, be caused using common drying mode
Noodles inwall adhesion, affect hollow effect；In addition, vacuum lyophilization also ensure that it is beneficial in the mushroom in noodles and Caulis Bambusae In Taeniam
The activity of material.
Specific embodiment
Embodiment 1
A kind of preparation method of hollow noodles, comprises the following steps：
A. get the raw materials ready
After by the 5 parts of mixing of 60 parts of the peameal for weighing by weight and Semen Maydis powder, 20 parts of water are added, 5 parts of lactic acid bacterias is inoculated with, in 38
It is standby after DEG C bottom fermentation 8h；
Dried Caulis Bambusae In Taeniam is crushed, 10 times of dictyophora powder quality of water is added, after stirring, supersound process 15min, then
It is hydrolyzed, hydrolysis temperature is 35 DEG C, and the time is 15h, the solution after hydrolysis is obtained using backflow extractor extracting 5h, filtration
Described extract from dictyophora；
B. dough-making powder
The mixture of peameal and Semen Maydis powder after weigh by weight 55 parts are fermented, in adding dough mixing machine, adds 15
Part water, after stirring, after standing 20min, adds 2 parts of the extract from dictyophora for weighing by weight at 25 DEG C, and even；
C. extrusion molding
The face that step A is become reconciled, is transferred in noodle extruding machine, extrusion molding, and described extruder has hollow molding mould；
D. lyophilization, packaging
The noodles of extrusion molding are frozen into into solid-state at -10 DEG C, 25min is then vacuum dried under 1.5Pa, packaging is obtained final product.
Embodiment 2
A kind of preparation method of hollow noodles, comprises the following steps：
A. get the raw materials ready
After by the 20 parts of mixing of 85 parts of the peameal for weighing by weight and Semen Maydis powder, 30 parts of water are added, 8 parts of lactic acid bacterias are inoculated with, in
It is standby after 45 DEG C of bottom fermentation 2h；
Dried Caulis Bambusae In Taeniam is crushed, 35 times of dictyophora powder quality of water is added, after stirring, supersound process 20min, then
It is hydrolyzed, hydrolysis temperature is 60 DEG C, and the time is 5h, the solution after hydrolysis is obtained using backflow extractor extracting 15h, filtration
Described extract from dictyophora；
B. dough-making powder
The mixture of peameal and Semen Maydis powder after weigh by weight 60 parts are fermented, in adding dough mixing machine, adds 28
Part water, after stirring, after standing 10min, adds 5 parts of the extract from dictyophora for weighing by weight at 37 DEG C, and even；
C. extrusion molding
The face that step A is become reconciled, is transferred in noodle extruding machine, extrusion molding, and described extruder has hollow molding mould；
D. lyophilization, packaging
The noodles of extrusion molding are frozen into into solid-state at -30 DEG C, 40min is then vacuum dried under 5Pa, packaging is obtained final product.
Embodiment 3
A kind of preparation method of hollow noodles, comprises the following steps：
A. get the raw materials ready
After by the 18 parts of mixing of 75 parts of the peameal for weighing by weight and Semen Maydis powder, 26 parts of water are added, 6 parts of lactic acid bacterias are inoculated with, in
It is standby after 40 DEG C of bottom fermentation 7h；
Dried Caulis Bambusae In Taeniam is crushed, 10～35 times of dictyophora powder quality of water is added, after stirring, supersound process 18min,
Then it is hydrolyzed, hydrolysis temperature is 45 DEG C, and the time is 10h, the solution after hydrolysis is filtered using backflow extractor extracting 12h
Described extract from dictyophora is obtained；
B. dough-making powder
The mixture of peameal and Semen Maydis powder after weigh by weight 58 parts are fermented, in adding dough mixing machine, adds 20
Part water, after stirring, after standing 15min, adds 4 parts of the extract from dictyophora for weighing by weight at 30 DEG C, and even；
C. extrusion molding
The face that step A is become reconciled, is transferred in noodle extruding machine, extrusion molding, and described extruder has hollow molding mould；
D. lyophilization, packaging
The noodles of extrusion molding are frozen into into solid-state at -20 DEG C, 30min is then vacuum dried under 3Pa, packaging is obtained final product.
In the present embodiment, lactic acid bacteria selects Lactobacillus plantarum.
Embodiment 4
A kind of preparation method of hollow noodles, comprises the following steps：
A. get the raw materials ready
After by the 15 parts of mixing of 80 parts of the peameal for weighing by weight and Semen Maydis powder, 28 parts of water are added, 7 parts of lactic acid bacterias are inoculated with, in
42 DEG C issue it is standby after 6h；
Dried Caulis Bambusae In Taeniam is crushed, 10～35 times of dictyophora powder quality of water is added, after stirring, supersound process 16min,
Then it is hydrolyzed, hydrolysis temperature is 55 DEG C, and the time is 6h, the solution after hydrolysis using backflow extractor extracting 7h, filtration is
Obtain described extract from dictyophora；
B. dough-making powder
The mixture of peameal and Semen Maydis powder after weigh by weight 55～60 parts are fermented, in adding dough mixing machine, then plus
Enter 18 parts of water, after stirring, after 11min being stood at 35 DEG C, add 3 parts of the extract from dictyophora for weighing by weight, and it is even；
C. extrusion molding
The face that step A is become reconciled, is transferred in noodle extruding machine, extrusion molding, and described extruder has hollow molding mould；
D. lyophilization, packaging
The noodles of extrusion molding are frozen into into solid-state at -15 DEG C, 28min is then vacuum dried under 2Pa, packaging is obtained final product.
In the present embodiment step A, lactic acid bacteria selects Lactobacillus plantarum.
Fineness after Caulis Bambusae In Taeniam is crushed is 60 mesh.
Embodiment 5
A kind of preparation method of hollow noodles, comprises the following steps：
A. get the raw materials ready
After by the 15 parts of mixing of 80 parts of the peameal for weighing by weight and Semen Maydis powder, 28 parts of water are added, 7 parts of lactic acid bacterias are inoculated with, in
42 DEG C issue it is standby after 6h；
Dried Caulis Bambusae In Taeniam is crushed, 10～35 times of dictyophora powder quality of water is added, after stirring, supersound process 16min,
Then it is hydrolyzed, hydrolysis temperature is 55 DEG C, and the time is 6h, the solution after hydrolysis using backflow extractor extracting 7h, filtration is
Obtain described extract from dictyophora；
B. dough-making powder
Peameal, the mixture of Semen Maydis powder and 1 part of soybean phospholipid after weigh by weight 55～60 parts are fermented, adds
In dough mixing machine, 20 parts of water are added, after stirring, after 15min being stood at 30 DEG C, add the Caulis Bambusae In Taeniam for weighing by weight to carry
5 parts of liquid is taken, and it is even；
C. extrusion molding
The face that step A is become reconciled, is transferred in noodle extruding machine, extrusion molding, and described extruder has hollow molding mould；
D. lyophilization, packaging
The noodles of extrusion molding are frozen into into solid-state at -25 DEG C, 30min is then vacuum dried under 3Pa, packaging is obtained final product.
In the present embodiment step A, lactic acid bacteria selects Lactobacillus plantarum.
Fineness after Caulis Bambusae In Taeniam is crushed is 80 mesh.
In step C, after extrusion molding, the internal diameter of hollow noodles is 0.5mm, and external diameter is 0.8 mm.
Embodiment 6
A kind of preparation method of hollow noodles, comprises the following steps：
A. get the raw materials ready
After by the 22 parts of mixing of 65 parts of the peameal for weighing by weight and Semen Maydis powder, 25 parts of water are added, 6 parts of lactic acid bacterias are inoculated with, in
42 DEG C issue it is standby after 6h；
Dried Caulis Bambusae In Taeniam is crushed, 10～35 times of dictyophora powder quality of water is added, after stirring, supersound process 15min,
Then it is hydrolyzed, hydrolysis temperature is 55 DEG C, and the time is 6h, the solution after hydrolysis using backflow extractor extracting 7h, filtration is
Obtain described extract from dictyophora；
B. dough-making powder
Peameal, the mixture of Semen Maydis powder and 1 part big guar gum after weigh by weight 55～60 parts are fermented, plus
Enter in dough mixing machine, add 20 parts of water, after stirring, after 15min being stood at 30 DEG C, add the Caulis Bambusae In Taeniam for weighing by weight
5 parts of extracting solution, and it is even；
C. extrusion molding
The face that step A is become reconciled, is transferred in noodle extruding machine, extrusion molding, and described extruder has hollow molding mould；
D. lyophilization, packaging
The noodles of extrusion molding are frozen into into solid-state at -20 DEG C, 27min is then vacuum dried under 2Pa, packaging is obtained final product.
In the present embodiment step A, lactic acid bacteria selects Lactobacillus plantarum.
Fineness after Caulis Bambusae In Taeniam is crushed is 80 mesh.
In step C, after extrusion molding, the internal diameter of hollow noodles is 0.8mm, and external diameter is 1.5 mm.
Embodiment 7
The present embodiment with the difference of embodiment 6 is：In dough-making powder step, the raw material of addition also includes 3 parts of artemisia glue.
In step C, after extrusion molding, the internal diameter of hollow noodles is 0.6mm, and external diameter is 1 mm.
The above, is only presently preferred embodiments of the present invention, not does any pro forma restriction to the present invention, it is every according to
According to the present invention technical spirit above example is made any simple modification, equivalent variations, each fall within the present invention protection
Within the scope of.
Claims (5)
1. a kind of preparation method of hollow noodles, it is characterised in that：Comprise the following steps：
A. get the raw materials ready
After by 5～20 parts of mixing of 60～85 parts of the peameal for weighing by weight and Semen Maydis powder, 20～30 parts of water, inoculation 5 are added
～8 parts of lactic acid bacterias, it is standby after 38～45 DEG C of 2～8h of bottom fermentation；
Dried Caulis Bambusae In Taeniam is crushed, 10～35 times of dictyophora powder quality of water is added, after stirring, supersound process 15～
20min, is then hydrolyzed, and hydrolysis temperature is 35～60 DEG C, and the time is 5～15h, and the solution after hydrolysis is using backflow extractor
5～15h of extracting, filtration obtain described extract from dictyophora；
B. dough-making powder
The mixture of peameal and Semen Maydis powder after weigh by weight 55～60 parts are fermented, in adding dough mixing machine, then plus
Enter 15～28 parts of water, after stirring, after 10～20min being stood at 25～37 DEG C, add the Caulis Bambusae In Taeniam for weighing by weight to carry
2～5 parts of liquid is taken, and it is even；
C. extrusion molding
The face that step A is become reconciled, is transferred in noodle extruding machine, extrusion molding, and described extruder has hollow molding mould；
D. lyophilization, packaging
The noodles of extrusion molding are frozen into into solid-state at -10～-30 DEG C, then 25～40min of vacuum drying under 1.5～5Pa,
Packaging is obtained final product.
2. the preparation method of hollow noodles as claimed in claim 1, it is characterised in that：In step A, described lactic acid bacteria is plant
Thing lactobacilluss.
3. the preparation method of hollow noodles as claimed in claim 1, it is characterised in that：In step A, after described Caulis Bambusae In Taeniam is crushed
Fineness be 60～80 mesh.
4. the preparation method of the hollow noodles as described in claims 1 to 3, it is characterised in that：In step B, the dough-making powder is added
Raw material also include 1～3 part of soybean phospholipid, guar gum or artemisia glue in one kind.
5. the preparation method of hollow noodles as claimed in claim 1, it is characterised in that：In step C, after described extrusion molding
The internal diameter of hollow noodles is 0.5～0.8mm, and external diameter is 0.8～1.5 mm.
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| CN107439941A (en) * | 2017-07-28 | 2017-12-08 | 遵义市桐梓县宇强农产品开发有限公司 | A kind of processing technology of nutrition fine dried noodles |
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Application publication date: 20170426 |