CN106819794A - The de- aspergillus flavus dumpling flour production technology of physics - Google Patents
The de- aspergillus flavus dumpling flour production technology of physics Download PDFInfo
- Publication number
- CN106819794A CN106819794A CN201611196402.9A CN201611196402A CN106819794A CN 106819794 A CN106819794 A CN 106819794A CN 201611196402 A CN201611196402 A CN 201611196402A CN 106819794 A CN106819794 A CN 106819794A
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- glutinous rice
- aspergillus flavus
- physics
- production technology
- rice
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B1/00—Preparing grain for milling or like processes
- B02B1/02—Dry treatment
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B1/00—Preparing grain for milling or like processes
- B02B1/04—Wet treatment, e.g. washing, wetting, softening
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Abstract
The invention belongs to food technology field, more particularly to a kind of de- aspergillus flavus dumpling flour production technology of physics, a diameter of 55 ~ 60mm is used, pipe thickness is aspirated for the galvanized pipe of 2 ~ 3mm to the glutinous rice after elutriation, so that the glutinous rice rubs mutually in galvanized pipe, and then the aspergillus flavus friction on glutinous rice surface comes off, improve the quality of glutinous rice, glutinous rice after elutriation is pumped to three-stage filtration and is sieved through filter, impurity and little particle in glutinous rice can also respectively be removed, whole processing technology solves the problems, such as glutinous rice surface aspergillus flavus not easy-clear.
Description
Technical field
The invention belongs to food technology field, more particularly to a kind of de- aspergillus flavus dumpling flour production technology of physics.
Background technology
The rice dumpling are Han nationality of China traditional snacks, and very popular, history is very remote.Its full appearance, smooth circle
Profit, when being boiled in water, when it is floating when it is heavy, so people are referred to as " floating unit's " again, have and local be renamed as Lantern Festival.Lantern Festival resides
Meaning is round round and round, is the Lantern Festival in the first month of the lunar year 15 most characteristic food.The traditional processing mode of the rice dumpling is usually small workshop mode
Processing by hand, with developing rapidly for Technique of Speed Freezing, made quick-frozen dumpling is taken advantage of a situation and is given birth to, with its facility, safety, delicious food, health and richness
Nutritious the advantages of the outstanding person as fast freezing food industry；And the rice dumpling occur rice dumpling outward appearance during quick-frozen, often
Bad or rice dumpling problems of crack, influence rice dumpling product qualitative factor has a lot, rice dumpling raw material (glutinous rice flour or dumpling flour)
With the key factor that the selection of processing technology is influence rice dumpling quality.
The patent of invention of the B of Authorization Notice No. CN 102125215 discloses a kind of processing technology of high nutrition glutinous rice flour, should
Processing technology, as raw material, is mixed by a certain percentage from black glutinous rice, black scented rice, blackcurrant pigment, Semen sesami nigrum, black soya bean and walnut kernel
Processing is closed, and by way of low temperature cairn knocks system, produces glutinous rice flour that is easily edible and being of high nutritive value.The processing of the invention
Technique processes above-mentioned raw materials by way of low temperature cairn knocks system, and ground and mixed in cairn is placed in after above-mentioned raw materials are soaked, though
The right processing technology mixes the raw material of various high protein, improves the nutritive value of glutinous rice flour, but by the party
The single of method production glutinous rice flour yields poorly, and is not suitable for enterprise's batch production, and resting period long glutinous rice surface can produce yellow song
Mould, aspergillus flavus is a kind of toxin larger to harm, and is coated on glutinous rice surface, with the processing of glutinous rice flour, glutinous rice table
The aspergillus flavus in face can also constantly grow so that the cleaning of aspergillus flavus becomes increasingly complex, accordingly, it would be desirable to process early stage in glutinous rice flour
The aspergillus flavus of glutinous rice surface not easy-clear is removed, the aspergillus flavus content on strict control glutinous rice surface complies with food inspection
Standard.
The content of the invention
There is harmful aspergillus flavus in the present invention, not the problem of easy-clear in order to solve glutinous rice surface, there is provided a kind of
The de- aspergillus flavus dumpling flour production technology of physics.
In order to achieve the above object, base case of the invention provides a kind of physics de- aspergillus flavus dumpling flour production technology,
Including following preparation process：
A, choose that color and luster is white, uniform glutinous rice, go the removal of impurity by glutinous rice is selected, control the moisture of glutinous rice 14% with
Under；
B, will choose glutinous rice eluriate 3~4 times, eluriate the time be 5~10 minutes, control glutinous rice water content be 15~
20%；
C, glutinous rice is soaked 3~5 minutes after enter with centrifuge and go in mould pipe to be rolled, rub, remove glutinous rice surface
The Aspergillus flavus of adhesion.Screened by going mould pipe to be pumped to during three-stage filtration is sieved again, the impurity such as stone in removing glutinous rice
With polished glutinous rice grain end.Mould pipe is wherein gone to select galvanized pipe, a diameter of 55~60mm of galvanized pipe, the pipe thickness of galvanized pipe is 2
~3mm, the length of galvanized pipe is 7~8 meters；
D, the glutinous rice that will have been screened are collected into the puffed wheat tank for being provided with bar shaped mudhole and soaked, in immersion process, often
A water was changed every 3~4 hours, waterside number is changed for 3~5 times, wherein at 6~10 DEG C, soak time is 14 to glutinous rice soaking temperature
~16 hours, at 11~20 DEG C, soak time was 12~14 hours to glutinous rice soaking temperature, and glutinous rice soaking temperature is at 21~38 DEG C
When, soak time is 10~12 hours；
E, by soaked glutinous rice be placed in beater be beaten, water is changed in pulping process 2~3 times, the glutinous rice slurries accomplished fluently
Import and precipitated in sedimentation basin；
F, the sticky rice syrup after precipitation is placed in press filtration is carried out in filter press, the sticky rice syrup after press filtration is placed in pulverizer and carries out
Crush, 42 meters of drying pipeline is entered after crushing, the glutinous rice flour (dumpling flour) after drying automatically flows into vibratory sieve.Vibratory sieve
Sieve number is 80~100 mesh；
G, the glutinous rice flour that Vibration Screen is selected is entered luggage bag, metering, sealing, in whole product, this operation must recognize
Well, packaging necessarily requires quality for very strict execution, and metering must be accurate, and the date of manufacture must correctly be guided and disappeared by sealing stamp
Fei Zhe, after packed products, check and accepting storing.
The principle of this base case is：The moisture of glutinous rice is controlled below 14%, be in order to reduce grain in storage for years and
The generation that glutinous rice goes mouldy, it is glutinous rice is selected and go the removal of impurity, it is to prepare the glutinous rice flour of high-quality；The glutinous rice that will be chosen is eluriated
3~4 times, the time of eluriating is 5~10 minutes, is to glutinous rice be eluriated clean, the ash content and bran on removal glutinous rice surface, being washed in a pan
The water content control for washing rear glutinous rice is to absorb excessive moisture during preventing glutinous rice from eluriating 15~20% so that glutinous rice
Quality becomes big, not easily passs through mould pipe and is pumped in sieves；Mould pipe selection galvanized pipe is removed, is because galvanized pipe roughness is more than
0.04/mm, has larger surface roughness compared to the pipeline of other materials, enables to the glutinous rice being pumped in galvanized pipe
Quick rubs mutually, the aspergillus flavus friction on glutinous rice surface is come off, a diameter of 55~60mm of galvanized pipe, and pipe thickness is 2~
3mm, the diameter of galvanized pipe is relatively small, enables to the friction between glutinous rice more frequent, and the length of galvanized pipe is 5~6
Meter Shi, glutinous rice has time enough to be rubbed in galvanized pipe, the expulsion rate of the aspergillus flavus on glutinous rice surface is improved, due to three-level
Screen cloth particle diameter between sieves different layers is different, therefore three-stage filtration is sieved when the glutinous rice after elutriation is filtered, can be by glutinous rice
In impurity and little particle remove respectively；In the immersion process of glutinous rice, selection is provided with the puffed wheat tank of bar shaped mudhole, wherein bar shaped
Mudhole contributes to the discharge of sewage, while the area that increased drainage channel is set using bar shaped, under bar shaped mudhole
When part is blocked by glutinous rice, sewage can also be discharged from the upper part of bar shaped mudhole, improve the efficiency of effluent sewerage.Glutinous rice
During immersion, a water was changed every 3~4 hours, change waterside number for 3~5 times, be in order to glutinous rice is sufficiently soaked, by changing
Water energy enough further removes the impurity on glutinous rice surface and aspergillus flavus, and glutinous rice soaks 14~16 hours, glutinous rice at 6~10 DEG C
At 11~20 DEG C, soak time be 12~14 hours, glutinous rice at 21~38 DEG C, soak time be 10~12 hours, be for
The immersion of glutinous rice is controlled in an optimum state, soak time is oversize, the glutinous rice of immersion just has tart flavour, destroys glutinous rice
Taste, the soak time of glutinous rice is too short, easily causes that glutinous rice does not soak, the follow-up beating process of influence glutinous rice；Immersion
To be precipitated after glutinous rice mashing afterwards, be contributed to the reasonable collection of sticky rice syrup, the sticky rice syrup after precipitation is fully collected；Precipitation
Sticky rice syrup afterwards is placed in carries out press filtration in filter press, be the caked glutinous rice block after drying in order to sticky rice syrup is dried
It is placed in pulverizer and crushes, the crushing of 80~100 mesh causes that the polishing of glutinous rice block turns into fine and smooth glutinous rice flour, the glutinous rice flour of the particle diameter
The rank of packed products is reached.
The beneficial effect of this base case is：1st, by using a diameter of 55~60mm, pipe thickness is 2~3mm's
Galvanized pipe is quickly aspirated to the glutinous rice after elutriation by centrifugal device, enables to the glutinous rice in galvanized pipe quickly to rub mutually
Wipe, more coarse galvanized pipe can simultaneously increase the dynamics of glutinous rice friction, and then the aspergillus flavus friction on glutinous rice surface is come off,
Improve the quality of glutinous rice；2nd, the glutinous rice after by elutriation is pumped to three-stage filtration and is sieved through filter, can by the impurity in glutinous rice and
Little particle is removed respectively；3rd, when the glutinous rice by that will screen is placed in and is soaked in puffed wheat tank, select different according to different room temperatures
Soak time, enable to glutinous rice soak best results, prevent soak time oversize, glutinous rice souring, soak time is very little, glutinous
Rice is saturating without immersion, influences beating resultses；4th, 80~100 mesh are set to by by the sieve number of pulverizer, enable to crush
Glutinous rice flour afterwards is finer and smoother.
Scheme two：Scheme is preferred based on this, and running water is selected in the elutriation of glutinous rice in step B.Beneficial effect：Running water
Source it is wide, use cost is low, and when tentatively being eluriated as glutinous rice, the use of running water is convenient, fast.
Scheme three：Scheme is preferred based on this, and the three-stage filtration sieve ground floor screen cloth particle diameter in step C is 1~2cm,
Second layer screen cloth particle diameter is 0.5~1cm, and third layer screen cloth particle diameter is 0.2~0.5cm.Beneficial effect：Ground floor screen cloth particle diameter is
During 1~2cm, the glutinous rice after elutriation can be filtered away the large granular impurity in glutinous rice by ground floor screen cloth, go the removal of impurity
Glutinous rice sieved by three-stage filtration the second layer screen cloth when, the particle diameter of second layer screen cloth is 0.5~1cm, can be by after immersion
The moderate glutinous rice of grain is collected so that the glutinous rice flour quality of preparation is higher, and the particle diameter of third layer screen cloth is 0.2~0.5cm, can
By the little particle in glutinous rice and short grained Impurity removal.
Scheme four：Scheme is preferred based on this, and the wet concentration underground water of glutinous rice is soaked in step D.Beneficial effect：Underground
The water quality of water is good, and the micronutrient levels of underground water is more, and soaking glutinous rice by underground water can increase the nutritional ingredient of glutinous rice.
Scheme five：This is preferred for scheme three, in the sticky rice syrup precipitation process in step E, by the sticky rice syrup in sedimentation basin
Import in airing pond, airing pond body product is 2~3 times of sedimentation basin, and the sticky rice syrup in airing pond is stirred.Beneficial effect
Really：Sticky rice syrup in sedimentation basin is directed into airing pond, and to the sticky rice syrup stirring in airing pond, both contributes to the heavy of sticky rice syrup
Form sediment.
Scheme six：This is preferred for Scheme five, and airing bottom of pond is inclined to set, and angle of inclination is 5~10 degree.It is beneficial
Effect：Airing bottom of pond angle of inclination is set to 5~10 degree, contributes to the sticky rice syrup after precipitation to derive.
Scheme seven：This is preferred for scheme six, and filter press selects plate type pressure filter, the temperature in use of filter press in step F
It it is 50~70 DEG C, the filter pressure of filter press is less than 0.45Mpa.Beneficial effect：When Filter Press press filtration is more than 0.45Mpa,
Can cause that the sheet frame of filter press deforms, when the temperature in use of filter press is less than 50 DEG C, press filtration, dry effect of the filter press to sticky rice syrup
It is really bad, when the temperature in use of filter press is more than 70 DEG C, the filter cloth on filter press can be scorched, cause sticky rice syrup pressure-filtering process
In, the seepage of sticky rice syrup.
Scheme eight：This is preferred scheme seven, after filter press completes a press filtration, the filter on the sheet frame and filter press of filter press
Cloth will in time be changed, cleaned.Beneficial effect：The sheet frame and filter cloth of cleaning filter press, enable to sticky rice syrup pressure-filtering process in time
In, the duct on filter press is unobstructed, it is to avoid the sticky rice syrup residue of residual is trapped in filter press hole, influences press filtration effect.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Embodiment one：
A, selection color and luster white, uniform and anacidity, the glutinous rice of musty, by the selected water for going the removal of impurity, controlling glutinous rice of glutinous rice
Divide below 14%；
B, the glutinous rice that will be chosen are eluriated 3 times, and the time of eluriating is 5 minutes, and it is less than 15% to control glutinous rice water content；
C, glutinous rice is soaked 5 minutes after enter with centrifuge and go in mould pipe to be rolled, rub, remove glutinous rice surface adhesion
Aspergillus flavus.Screened by going mould pipe to be pumped to during three-stage filtration is sieved, impurity and the glutinous rice such as stone in removing glutinous rice
Particle end, and then improve the quality of dumpling flour, it is to avoid the mouthfeel containing debris influence dumpling flour in dumpling flour wherein removes mould Guan Xuan
With galvanized pipe, a diameter of 55mm of galvanized pipe, the pipe thickness of galvanized pipe is 2mm, and the length of galvanized pipe is 7 meters；
D, the glutinous rice that will have been screened are collected into the puffed wheat tank for being provided with bar shaped mudhole and soaked, to soak glutinous rice and
Shi Genghuan clear water, bar shaped mudhole contributes to the discharge of sewage, while the area that increased drainage channel is set using bar shaped,
When the lower part of bar shaped mudhole is blocked by glutinous rice, sewage can also be discharged from the upper part of bar shaped mudhole, improve discharge
The efficiency of sewage.Glutinous rice changed a water every 3 hours in the immersion process of puffed wheat tank, and wherein winter glutinous rice is in fermentation vat
Immersion 14 hours, spring and fall glutinous rice soaks 12 hours in fermentation vat, and summer glutinous rice soaks 10 hours in fermentation vat；
E, soaked glutinous rice is placed in beater it is beaten, water is changed in pulping process 2 times, the glutinous rice slurries accomplished fluently is imported
Precipitated in sedimentation basin；
F, the sticky rice syrup after precipitation is placed in press filtration is carried out in filter press, the sticky rice syrup after press filtration is placed in pulverizer and carries out
Crush, 42 meters of drying pipeline is entered after crushing, the glutinous rice flour after drying automatically flows into vibratory sieve.The sieve number of vibratory sieve
It is 80 mesh；
G, the glutinous rice flour that Vibration Screen is selected is entered luggage bag, metering, sealing, in whole product, this operation must recognize
Well, packaging necessarily requires quality for very strict execution, and metering must be accurate, and the date of manufacture must correctly be guided and disappeared by sealing stamp
Fei Zhe, after packed products, check and accepting storing.
Embodiment two：
Embodiment two is with the difference of embodiment one：It is 4 times that glutinous rice eluriates number of times in step B, and the time of eluriating is 8 points
Clock, a diameter of 58mm of galvanized pipe in step C, the pipe thickness of galvanized pipe is 3mm, and the length of galvanized pipe is 8 meters, in step D
Winter glutinous rice soaks 15 hours in fermentation vat, and spring and fall glutinous rice soaks 13 hours in fermentation vat, and summer glutinous rice is in leaching
Bubble soaks 11 hours in pond, and glutinous rice mashing changes water 3 times in step E, and the sieve number of pulverizer is 80 mesh in step F.
Embodiment three：
Embodiment three is with the difference of embodiment one：It is 4 times that glutinous rice eluriates number of times in step B, and the time of eluriating is 10 points
Clock, a diameter of 60mm of galvanized pipe in step C, the pipe thickness of galvanized pipe is 3mm, and the length of galvanized pipe is 8 meters, in step D
Winter glutinous rice soaks 16 hours in fermentation vat, and spring and fall glutinous rice soaks 14 hours in fermentation vat, and summer glutinous rice is in leaching
Bubble soaks 12 hours in pond, and glutinous rice mashing changes water 3 times in step E, and the sieve number of pulverizer is 100 mesh in step F.
Comparative example：
Comparative example be according to the processing technology processing procedure of traditional mode of production glutinous rice flour, that is, select rice, elutriation, immersion, defibrination, dehydration,
Drying, crushing and screening, finished product.
Every examination criteria of glutinous rice of the present invention detects according to People's Republic of China's country's GB1354-86 standards, respectively
Item test result is as shown in table 1.
Table 1：
| Average grain diameter (μm) | Aflatoxins (ug/L) | BHC (mg/kg) | DDT(mg/kg) | |
| Embodiment one | 16.35 | 3.6 | 0.21 | 0.16 |
| Embodiment two | 15.68 | 2.8 | 0.18 | 0.13 |
| Embodiment three | 18.25 | 3.5 | 0.25 | 0.18 |
| Comparative example | 18.59 | 5 | 0.3 | 0.2 |
From the contrast of the embodiment one to three of table 1 and comparative example as can be seen that produced by the processing technology glutinous rice flour (
It is dumpling flour) relative to glutinous rice flour obtained in comparative example, the glutinous rice flour particle diameter of production diminishes, and aflatoxins, BHC and DDT
Content all declined, the glutinous rice flour integral product quality produced by the processing technology is improved, additionally, embodiment
Glutinous rice flour quality highest obtained in two machined parameters, glutinous rice flour surface is pure white glossy, with the intrinsic smell of glutinous rice flour, and
Without sand tooth, mouthfeel is more preferably.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description.It should be pointed out that for a person skilled in the art, on the premise of structure of the present invention is not departed from, can be with
Some deformations and improvement are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in specification
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (8)
1. physics takes off aspergillus flavus dumpling flour production technology, it is characterised in that including following preparation process：
A, choose that color and luster is white, uniform glutinous rice, go the removal of impurity by glutinous rice is selected, control the moisture of glutinous rice below 14%；
B, the glutinous rice that will be chosen are eluriated 3 ~ 4 times, and the time of eluriating is 5 ~ 10 minutes, and it is 15 ~ 20% to control glutinous rice water content；
C, the glutinous rice that will have been eluriated are screened by going mould pipe to be pumped to during three-stage filtration is sieved, wherein going the roughness of mould pipe big
In 0.04/mm, a diameter of 55 ~ 60mm of mould pipe is removed, go the pipe thickness of mould pipe for 2 ~ 3mm, the length for removing mould pipe is 7 ~ 8 meters；
D, the glutinous rice that will have been screened are collected into puffed wheat tank and soaked, and in immersion process, a water are changed every 3 ~ 4 hours, are changed
Waterside number is 3 ~ 5 times, and at 6 ~ 10 DEG C, soak time is 14 ~ 16 hours to wherein glutinous rice soaking temperature, and glutinous rice soaking temperature is 11
At ~ 20 DEG C, soak time is 12 ~ 14 hours, and at 21 ~ 38 DEG C, soak time is 10 ~ 12 hours to glutinous rice soaking temperature；
E, soaked glutinous rice is placed in beater it is beaten, water is changed in pulping process 2 ~ 3 times, the glutinous rice slurries accomplished fluently imports heavy
Precipitated in pond in shallow lake；
F, the sticky rice syrup after precipitation is placed in press filtration is carried out in filter press, the sticky rice syrup after press filtration is placed in carries out powder in pulverizer
It is broken, 42 meters of drying pipeline is entered after crushing, the glutinous rice flour after drying automatically flows into vibratory sieve, and the sieve number of vibratory sieve is
80 ~ 100 mesh；
G, the glutinous rice flour for selecting Vibration Screen carry out packaging of weighing.
2. physics as claimed in claim 1 takes off aspergillus flavus dumpling flour production technology, it is characterised in that glutinous rice washes in a pan in step B
Washing running water.
3. physics as claimed in claim 1 takes off aspergillus flavus dumpling flour production technology, it is characterised in that the three-level mistake in step C
Screen ground floor screen cloth particle diameter is 1 ~ 2cm, and second layer screen cloth particle diameter is 0.5 ~ 1cm, and third layer screen cloth particle diameter is 0.2 ~ 0.5cm.
4. physics as claimed in claim 1 takes off aspergillus flavus dumpling flour production technology, it is characterised in that soak glutinous rice in step D
Wet concentration underground water.
5. physics as claimed in claim 3 takes off aspergillus flavus dumpling flour production technology, it is characterised in that the sticky rice syrup in step E
In precipitation process, the sticky rice syrup in sedimentation basin is imported in airing pond, airing pond body product is 2 ~ 3 times of sedimentation basin, and to stand
The sticky rice syrup dried in the air in pond is stirred.
6. physics as claimed in claim 5 takes off aspergillus flavus dumpling flour production technology, it is characterised in that airing bottom of pond is inclined to be set
Put, angle of inclination is 5 ~ 10 degree.
7. physics as claimed in claim 6 takes off aspergillus flavus dumpling flour production technology, it is characterised in that filter press choosing in step F
With plate type pressure filter, the temperature in use of filter press is 50 ~ 70 DEG C, and the filter pressure of filter press is less than 0.45Mpa.
8. physics as claimed in claim 7 takes off aspergillus flavus dumpling flour production technology, it is characterised in that filter press completes once to press
After filter, the filter cloth on the sheet frame and filter press of filter press will in time be changed, cleaned.
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| CN201611196402.9A CN106819794B (en) | 2016-12-21 | 2016-12-21 | Production process of physically-de-aspergillus flavus rice dumpling flour |
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| CN201611196402.9A CN106819794B (en) | 2016-12-21 | 2016-12-21 | Production process of physically-de-aspergillus flavus rice dumpling flour |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122740A (en) * | 2018-02-08 | 2019-08-16 | 重庆源源龙脉食品有限公司 | Dumpling flour processes secondary fine grinding technology |
| CN110150554A (en) * | 2019-07-03 | 2019-08-23 | 武穴市嘉发食品有限公司 | A kind of novel superslide dumpling flour and preparation method |
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| CN104171864A (en) * | 2014-07-29 | 2014-12-03 | 安徽光明槐祥工贸集团有限公司 | Production method of black glutinous rice flour |
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- 2016-12-21 CN CN201611196402.9A patent/CN106819794B/en active Active
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171864A (en) * | 2014-07-29 | 2014-12-03 | 安徽光明槐祥工贸集团有限公司 | Production method of black glutinous rice flour |
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| Title |
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| 云南省卫生厅科教处: "《传染病及流行病学 卫生学》", 28 February 1991, 云南科技出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122740A (en) * | 2018-02-08 | 2019-08-16 | 重庆源源龙脉食品有限公司 | Dumpling flour processes secondary fine grinding technology |
| CN110122740B (en) * | 2018-02-08 | 2023-03-14 | 重庆源源龙脉食品有限公司 | Secondary fine grinding process for processing rice dumpling flour |
| CN110150554A (en) * | 2019-07-03 | 2019-08-23 | 武穴市嘉发食品有限公司 | A kind of novel superslide dumpling flour and preparation method |
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| Publication number | Publication date |
|---|---|
| CN106819794B (en) | 2020-03-31 |
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