CN106721993A - A kind of application of the technique and the powder that anti-digestion powder is prepared using the vermicelli that break end - Google Patents
A kind of application of the technique and the powder that anti-digestion powder is prepared using the vermicelli that break end Download PDFInfo
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- CN106721993A CN106721993A CN201611074936.4A CN201611074936A CN106721993A CN 106721993 A CN106721993 A CN 106721993A CN 201611074936 A CN201611074936 A CN 201611074936A CN 106721993 A CN106721993 A CN 106721993A
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- 239000000843 powder Substances 0.000 title claims abstract description 71
- 238000000034 method Methods 0.000 title claims abstract description 14
- 241000209094 Oryza Species 0.000 claims abstract description 46
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 46
- 235000009566 rice Nutrition 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 108090000790 Enzymes Proteins 0.000 claims abstract description 19
- 102000004190 Enzymes Human genes 0.000 claims abstract description 19
- 235000013305 food Nutrition 0.000 claims abstract description 16
- 239000000243 solution Substances 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 238000005406 washing Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 108010089934 carbohydrase Proteins 0.000 claims abstract description 8
- 238000006555 catalytic reaction Methods 0.000 claims abstract description 8
- 238000005119 centrifugation Methods 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 7
- 239000002245 particle Substances 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 235000008429 bread Nutrition 0.000 claims description 12
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 6
- 235000012149 noodles Nutrition 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 5
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 3
- 125000004122 cyclic group Chemical group 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000008363 phosphate buffer Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000001934 delay Effects 0.000 claims description 2
- 235000012970 cakes Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 239000008055 phosphate buffer solution Substances 0.000 abstract description 2
- 229940088598 enzyme Drugs 0.000 abstract 3
- 102000004139 alpha-Amylases Human genes 0.000 abstract 1
- 108090000637 alpha-Amylases Proteins 0.000 abstract 1
- 229940024171 alpha-amylase Drugs 0.000 abstract 1
- 229920000294 Resistant starch Polymers 0.000 description 10
- 235000021254 resistant starch Nutrition 0.000 description 10
- 229920002472 Starch Polymers 0.000 description 9
- 235000019698 starch Nutrition 0.000 description 9
- 239000008107 starch Substances 0.000 description 9
- 235000013312 flour Nutrition 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000029087 digestion Effects 0.000 description 4
- 238000004760 accelerator mass spectrometry Methods 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 206010009944 Colon cancer Diseases 0.000 description 2
- 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 2
- 235000019418 amylase Nutrition 0.000 description 2
- 230000037396 body weight Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 208000029742 colonic neoplasm Diseases 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012858 packaging process Methods 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 210000000813 small intestine Anatomy 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 230000001228 trophic effect Effects 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 235000010037 flour treatment agent Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000002789 length control Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention provides a kind of application of the technique and the powder that anti-digestion powder is prepared using the vermicelli that break end, including：The length of the ground rice that breaks end is controlled within 1~4cm first with machine for cutting vermicelli；Broken end ground rice is positioned in the middle of mechanical crusher is again crushed, take broken end ground rice powder, be scattered in phosphate buffer solution, then the solution is preheated in boiling water bath, cooled down, then, 1 is compared by the enzyme amount of alpha amylase and carbohydrase：3~3：During 1 takes and add after two kinds of enzymes solution, 1~2h of catalytic reaction, then, gone out enzyme under boiling water bath, cooling, centrifugation, and washing is dried, the anti-digestion powder for obtaining, and by ultramicro grinding, particle diameter is at 20~40 μm.To solve the problems, such as that the broken end powder value being broken in vermicelli production process cannot be utilized effectively.The invention belongs to food processing field.
Description
Technical field
Preparation technology and its application the present invention relates to a kind of anti-digestion powder, belong to food processing field.
Background technology
Resistant starch is a new ideas of rising in recent years, the World Food Programme in 1992 according to expert advice, by it
It is defined as " non-absorbent starch and its catabolite in healthy person small intestine ".In recent years research preliminary proof, resistant starch
Can not digest and assimilate and provide glucose by small intestine, it in colon can by physiological bacterial fermentation, produce SCFA and
Gas, stimulates profitable strain to grow.Because of incidence and control body weight that it has regulation blood sugar, reduction blood fat, reduces colon cancer
Etc. aspect physiological function, current resistant starch turned into countries in the world food nutrition and healthcare function research focus.Japan
Resistant starch is added in the food such as biscuit, bread.The characteristic of resistant starch is substantially similar to dietary fiber, but resistance is formed sediment
After powder is added in food, the sense organ and texture of food will not be had a strong impact on as dietary fiber.First, its color is white
Color, being added in food will not make food show unpleasant color；Secondly, easily wear into tiny particle and be added to food
In product, grains of sand sense will not be produced；3rd, gelatinization point is higher, can almost be added in any thermally processed foods without influenceing it
Anti- digestive function.
Ground rice is a kind of traditional food with long history.It is, with rice as raw material, to be obtained through gelatinization shaping, with it
Mouthfeel is smooth, instant, can soup eat, stir-fry and eat, it is cold and dressed with sauce and very popular.The all provinces of south China, especially Guizhou, cloud
South, Guangdong, Guangxi, Hunan, Hubei etc. are saved, and ground rice is regarded breakfast staple food by custom, and annual consumption figure is considerable.Dry rice flour
Output it is in rising trend in recent years, due to its storage endurance, it is only necessary to which hot water bubble a few hours are edible, and turn into the new of people
Dote on.But dry rice flour is needed in packaging process by cutting powder, dry rice flour bar is cut into certain length to adapt to packaging.This process
In vermicelli can be made to produce fracture, 7% or so dry powder bar is there are about according to statistics in the form of the powder that breaks end by with very cheap price
Dissipate and be sold to self-employed businessman or discarded.But, dry rice flour is in manufacturing process, it is necessary to experience the step such as extruding gelatinization, aging.It is aging
Process, starch recrystallizes into anti-digestion composition, if utilized adding in the middle of daily staple food.Residence can then be significantly improved
The trophic component of the people, improves everybody intake to resistant starch.
The content of the invention
It is an object of the invention to：Offer is a kind of to prepare the technique of anti-digestion powder and answering for the powder using the vermicelli that break end
With to solve the problems, such as that the broken end powder value being broken in vermicelli production process cannot be utilized effectively.
To solve the above problems, there is provided a kind of technique that anti-digestion powder is prepared using the vermicelli that break end, comprise the following steps：
(1) pretreatment of raw material：The length of the ground rice that breaks end is controlled within 1~4cm first with machine for cutting vermicelli；To break end rice again
Powder is positioned in the middle of mechanical crusher and is crushed, and Control granularity is in 80~100 mesh.
(2) digest：Broken end ground rice 5~10g of powder is taken, 10~20mL phosphate buffer solutions (pH6.0) are scattered in, then should
Solution preheats 5~10min in boiling water bath, cooling, then, 1 is compared by the enzyme amount of AMS and carbohydrase：3~3：1 takes two kinds
Added after enzyme in solution, U is commonly defined as amylase under preference temperature and pH condition, decompose produced by substrate equivalent to
Enzyme amount needed for 1umol glucose reduced sugars.100U/g is exactly that every gram of amylase can produce 100umol reduced sugars, catalytic reaction 1
~2h, then, 10min goes out enzyme under boiling water bath, cooling, centrifugation；
(3) wash：The powder that centrifugation is gone out is cleaned through ethanol and pure water respectively, is then dried；
(4) ultramicro grinding：The anti-digestion powder for obtaining, by ultramicro grinding, particle diameter is at 20~40 μm.
Preferably, to cause prepared anti-digestion powder more pure, after catalytic reaction, 10min goes out under boiling water bath
Enzyme, the powder isolated after enzymolysis finally with pure water washing 3 times, is dried by 80%~90% ethanol cyclic washing 3 times,
Obtain anti-digestion powder.
The broken end ground rice is by long-grained nonglutinous rice is by extruding gelatinization and aging is formed.
It is that broken end ground rice was crushed to 80 mesh in the technique, takes broken end ground rice powder 10g, is scattered in 20mL phosphoric acid and delays
Solution, phosphate buffer solution pH6.0 are rushed, then the solution is preheated into 10min in boiling water bath, cooled down, by AMS and saccharification
The weight of enzyme compares 1：During 3 take and add after two kinds of enzymes solution, catalytic reaction 2h, then 10min goes out enzyme under boiling water bath, cooling, from
The heart, powder after being hydrolyzed finally with pure water washing 3 times, obtains anti-digestion by 85% ethanol washing cyclic washing 3 times
Powder.
Anti- digestion powder obtained by above-mentioned technique is used to make the staple foods such as steamed bun, noodles, it can also be used to make bread, egg
The cakes such as cake.
Compared with prior art, the present invention can recycle the broken end vermicelli discarded in dry powder bar production process, greatly
Ground improves the processing added value of broken end ground rice, after broken end powder is fabricated into anti-digestion powder, noodles is made using anti-digestion powder
Food, can significantly improve the trophic component of resident, improve everybody intake to resistant starch, with regulation blood sugar, reduce
The physiological function of the aspects such as blood fat, the incidence and control body weight for reducing colon cancer, great nutrition and health care value.
Brief description of the drawings
The X- diffraction patterns of Fig. 1 broken end ground rice；
The X- diffraction patterns of Fig. 2 rice meals.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, will make further detailed to the present invention below
Description,
Embodiment：
Material used by the present embodiment is：Broken end vermicelli：Guizhou Jin Chen development of agricultural products Co., Ltd；AMS, sugar
Change enzyme：Sigma Co., USA；Other reagents：Chengdu Ke Long chemical reagents factory.
1 broken end ground rice pre-treatment
Collect dry rice flour in factory and in packaging process, cut the broken end ground rice after powder.To break end ground rice first with machine for cutting vermicelli
Length control within 1~4cm；Then by mechanical crusher, broken end ground rice was crushed into 80 mesh.
We cross 80 mesh powder after being crushed to rice meal and broken end ground rice is scanned Electronic Speculum shooting, it can be seen that big
Ative starch particle in rice is spherical in shape and profile is round and smooth, and in ground rice starch is in certain geometrical shape and corner angle are clearly demarcated.This can
Can because, rice experienced aging recrystallization during ground rice is fabricated to, and allow the profile of starch to change.Enter one
Step, the powder of rice meal and broken end ground rice is carried out X- diffraction observations, obtains Fig. 1 and Fig. 2 by us.
Can intuitively reflect that the crystallinity of starch is significantly improved by Fig. 1 and Fig. 2,8.57% lifting for having ative starch is arrived
31.57%.This also imply that broken end rice has the potential quality as anti-digestion composition.
2 enzymolysis broken end ground rice
Broken end ground rice powder about 10g is taken, 20mL phosphoric acid buffers cushioning liquid (pH6.0) are scattered in, then by the solution in boiling
10min is preheated in water-bath, is cooled down, then take a certain amount of AMS and carbohydrase.Catalytic reaction 2h, then under boiling water bath
10min goes out enzyme, cooling, centrifugation, and the powder after hydrolyze washs cyclic washing 3 times by 85% ethanol, finally with pure water
Washing 3 times, obtains the powder of anti-digestion.
After comparing the AMS and saccharification ferment treatment of different ratio combination, the content of resistant starch in sample.
1. 20U AMSs：60U carbohydrase
2. 80U AMSs：80U carbohydrase
3. 60U AMSs：20U carbohydrase
The rice of table 1, ground rice and the rapid digestion starch after enzymolysis in ground rice, slow-digestion starch and resistant starch point
Analysis
Note：The measure of resistant starch is with reference to methods such as Englyst.
Can be inferred that 1. combination obtains resistance starch content highest by table 1, can be as the optimal of hydrolysis broken end ground rice
Combination.
3 ultramicro grindings
To 1. digest combination obtain it is anti-digestion powder carry out ultramicro grinding, sample CBF-250 supersonic jet mill powder
Broken (compressor horsepower 210kW, jet pipe velocity of sound mach one, classifying turbine rotating speed 2100r/min), obtains the anti-of sample gas crushing
Digestion powder, particle diameter is 20~40 μm.
Using examination example
(1) preparation of anti-digestion steamed bun
300g flour is weighed, by the anti-digestion powder of 10.5~35.3g of table, 4.5g dry ferments are activated in dissolving in 30 DEG C of water
5min is added in powder immediately, and total amount of water is 80% of most suitable water absorption when dough consistency reaches 500BU.The dough become reconciled exists
Relative humidity 85%, in the fermenting case that 36 DEG C of temperature after fermentation 40min, taking-up is molded → proofs (relative humidity 85%, temperature 36
DEG C, time 30min) → steam (30min) → room temperature cooling → finished product.
The texture of steamed bun and sensory evaluation prepared by the anti-digestion powder of the Different adding amount of table 2
Note：Result is represented with the average value of 3 measure.
The texture quality of steamed bun changes with the increase of anti-digestion powder addition as can be seen from Table 2, wherein
Hardness, adhesiveness, adhesivity, chewiness rise with the increase of anti-digestion powder addition；Cohesion, elasticity are then with anti-
Digest the increase of powder addition and reduce.10% addition is near without the anti-digestion powder of addition on sense organ degree of being subjected to
The mouthfeel of steamed bun.Therefore, 10% ratio optimum is used as the anti-digestion powder addition in steamed bun.
(2) preparation of anti-digestion of bread
Anti- digestion powder bread improver 5g is well mixed with bread flour 300g.Quantitative dry ferment 5g is weighed by formula,
Plus the warm water of appropriate 30 DEG C, 6~7min is stood under the conditions of 28 DEG C, when yeast volumetric expansion, when there are a large amount of bubbles
Modulation dough.Water, sugar, salt, egg liquid are added and washbasin, low rate mixing, sugar, salt is fully dissolved mixing, until supplementary material
Untill being modulated into soft or hard suitable dough.The bulk dough become reconciled is divided into 50g doughballs, then irregular dough is passed through
Rub circle with the hands and is kneaded into ball shape, be allowed to smooth surface, even structure, air tight.Shaping after 15min is placed, the bread base that will be shaped
It is placed in baking tray.By rub with the hands rounding shape after bread base be placed in proofing box, regulation proofing temperature and relative humidity (75%~
85%).Certain hour is proofed, treats that bread base expands proper volume, just can be toasted.The bread base feeding stove that will be proofed
20min is baked in the warm oven for 200 DEG C.
The texture of bread and sensory evaluation prepared by the anti-digestion powder of the Different adding amount of table 3
Note：Result is represented with the average value of 3 measure.
The texture quality of bread changes with the increase of anti-digestion powder addition as can be seen from Table 2, wherein
Hardness, adhesiveness, adhesivity, chewiness rise with the increase of anti-digestion powder addition；Cohesion, elasticity are then with anti-
Digest the increase of powder addition and reduce.14% addition is near without the anti-digestion powder of addition on sense organ degree of being subjected to
The mouthfeel of steamed bun.Therefore, 14% ratio optimum is used as the anti-digestion powder addition in bread.
Claims (5)
1. it is a kind of to prepare the anti-technique for digesting powder using the vermicelli that break end, it is characterised in that to comprise the following steps：
(1) pretreatment of raw material：The length of the ground rice that breaks end is controlled within 1~4cm first with machine for cutting vermicelli；Broken end ground rice is put again
It is placed in the middle of mechanical crusher and is crushed, Control granularity is in 80~100 mesh；
(2) digest：Broken end ground rice 5~10g of powder is taken, 10~20mL phosphate buffer solutions are scattered in, then by the solution in boiling water
5~10min is preheated in bath, then cooling, 1 is compared by the enzyme amount of AMS and carbohydrase：3~3：1 take add after two kinds of enzymes it is molten
In liquid, 1~2h of catalytic reaction, then, 10min goes out enzyme under boiling water bath, cooling, centrifugation；
(3) wash：The powder that centrifugation is gone out is cleaned through ethanol and pure water respectively, is then dried；
(4) ultramicro grinding：The anti-digestion powder for obtaining, by ultramicro grinding, particle diameter is at 20~40 μm.
It is 2. a kind of according to claim 1 to prepare the anti-technique for digesting powder using the vermicelli that break end, it is characterised in that：Catalysis is anti-
Ying Hou, 10min goes out enzyme under boiling water bath, the powder isolated after enzymolysis by 80%~90% ethanol cyclic washing 3 times, finally
With pure water washing 3 times, dry, obtain anti-digestion powder.
It is 3. a kind of according to claim 1 to prepare the anti-technique for digesting powder using the vermicelli that break end, it is characterised in that：It is described disconnected
Head ground rice is by long-grained nonglutinous rice is by extruding gelatinization and aging is formed.
It is 4. a kind of according to claim 1 to prepare the anti-technique for digesting powder using the vermicelli that break end, it is characterised in that：The work
It is that broken end ground rice was crushed to 80 mesh in skill, takes broken end ground rice powder 10g, be scattered in 20mL phosphate buffer solutions, phosphoric acid delays
PH value of solution 6.0 is rushed, then the solution is preheated into 10min in boiling water bath, cooled down, 1 is compared by the weight of AMS and carbohydrase：3
Taking in add after two kinds of enzymes solution, catalytic reaction 2h, then 10min goes out enzyme, cooling, centrifugation, after being hydrolyzed under boiling water bath
Powder by 85% ethanol washing cyclic washing 3 times, finally with pure water washing 3 times, obtain anti-digestion powder.
5. the application of anti-digestion powder obtained by technique described in claim 1-4, it is characterised in that：Obtained anti-digestion powder
For making noodles staple food or cake, noodles staple food includes steamed bun and noodles, and noodles cake includes bread and cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611074936.4A CN106721993A (en) | 2016-11-29 | 2016-11-29 | A kind of application of the technique and the powder that anti-digestion powder is prepared using the vermicelli that break end |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611074936.4A CN106721993A (en) | 2016-11-29 | 2016-11-29 | A kind of application of the technique and the powder that anti-digestion powder is prepared using the vermicelli that break end |
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| CN106721993A true CN106721993A (en) | 2017-05-31 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110169569A (en) * | 2019-06-05 | 2019-08-27 | 广西螺霸王农业科技有限公司 | A kind of rice flour hair oil explosion unit and frying method |
| CN110200157A (en) * | 2019-06-05 | 2019-09-06 | 广西三农食品有限公司 | A kind of rice flour prostitute imitates the application of rice krispies stick |
-
2016
- 2016-11-29 CN CN201611074936.4A patent/CN106721993A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110169569A (en) * | 2019-06-05 | 2019-08-27 | 广西螺霸王农业科技有限公司 | A kind of rice flour hair oil explosion unit and frying method |
| CN110200157A (en) * | 2019-06-05 | 2019-09-06 | 广西三农食品有限公司 | A kind of rice flour prostitute imitates the application of rice krispies stick |
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Application publication date: 20170531 |