CN106819809A - A kind of manufacture method of noodles premixed powder - Google Patents
A kind of manufacture method of noodles premixed powder Download PDFInfo
- Publication number
- CN106819809A CN106819809A CN201710045791.3A CN201710045791A CN106819809A CN 106819809 A CN106819809 A CN 106819809A CN 201710045791 A CN201710045791 A CN 201710045791A CN 106819809 A CN106819809 A CN 106819809A
- Authority
- CN
- China
- Prior art keywords
- compound
- flour
- powder
- auxiliary material
- noodles
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Noodles (AREA)
Abstract
The present invention relates to dough product and machining manufacture.A kind of manufacture method of noodles premixed powder, it is characterised in that comprise the following steps：1) dispensing：It is by shared mass percent：Wheat flour 50% 95%, auxiliary material 5% 50%, chooses wheat flour and auxiliary material；2) stir：Wheat flour and auxiliary material are put into mixer and are stirred, obtain compound；3) it is predrying：Compound enters dry in drying box；4) it is sterilized：In compound feeding microwave box after predrying, design temperature is 40 DEG C 95 DEG C, feeding roller feeding speed 15r/min 25r/min, and thickness of feed layer 0.5cm 1cm, microwave power is 10kw 100kw；Obtain the compound after sterilization；5) crush, pack, obtain noodles premixed powder.The noodles premixed powder bacteria containing amount of the method manufacture is few, eats health, safety, solves new fresh noodle and the new fresh noodle of high content coarse cereals preserves difficulty in process, improves the difficulties such as production, logistics, storage.
Description
Technical field
The present invention relates to dough product and machining manufacture, specifically a kind of manufacture method of noodles premixed powder.
Background technology
The new fresh noodle of current domestic production, mainly based on the new fresh noodle in Chongqing, its raw materials used flour is more containing bacterium,
It is a main cause that noodles can not be fresh-keeping, because supplementary material is more containing microorganism, afternoon just occurs acid in often morning production
There is denaturalization phenomenon in taste, product, is particularly acute in summer.On the premise of food security, quality first, in nature life
It is wholefood it is desirable to best food, low bacterium even sterile food is beneficial to noodles through the premixed powder after drying sterilizing
Product safety, allows consumer to trust, eats health, focuses on dough product safety, and the premixed powder after treatment is particularly important.
The content of the invention
It is an object of the invention to provide a kind of manufacture method of noodles premixed powder, the noodles premixed powder of the method manufacture contains
Bacterium amount is few, eats health, safety, solves new fresh noodle and the new fresh noodle of high content coarse cereals preserves difficulty in process, changes
Kind production, logistics, the difficulty of storage.
To achieve these goals, the technical solution used in the present invention is：A kind of manufacture method of noodles premixed powder, its
It is characterised by comprising the following steps：
1) dispensing：The mass percent as shared by wheat flour with auxiliary material is：Wheat flour 50%-95%, auxiliary material 5%-50%, choosing
Take wheat flour and auxiliary material；
2) stir：Wheat flour and auxiliary material are put into stirring (mixing speed 100-300r/min, time 1- in mixer
3min), compound is obtained；
3) it is predrying：Compound enters dry (heated-air drying) in drying box, and drying temperature is 100 DEG C -120 DEG C, time
For 10min-60min (is 12.5%-16% by compound Central Plains moisture content mass content, it is 8%- to dry to moisture content mass content
10%), obtain it is predrying after compound；
4) it is sterilized：In compound feeding microwave box after predrying or micro-wave oven, microwave box can be tunnel conveying-type case
Body (tunnel type micro wave stove), industrial microwave apparatus, industrial microwave apparatus are tunnel conveyor type }, design temperature is 40 DEG C -95
DEG C, feeding roller feeding speed 15r/min-25r/min (rev/min), thickness of feed layer 0.5cm-1cm, microwave power is 10kw-
100kw, time (i.e. microwave time) of the compound in microwave box is 1-5min；Obtain the compound after sterilization；
5) crush, pack：Compound powder after sterilization is broken to 60-80 mesh, weighing and bagging is carried out after air cooling, obtained
Noodles premixed powder (turns into finished product).
Step 1) in, wheat flour is with mass percent shared by auxiliary material most preferably：Wheat flour 50%-70%, auxiliary material 30%-
50%.
Described auxiliary material is in buckwheat, corn flour, millet powder, soy meal, mung bean flour, sweet potato powder, mealy potato, starch etc.
Any one or any two or more (contain two kinds) by the mixing of any proportioning, (any proportioning refers to the minimum value of one of which
More than 0%, maximum occurrences are less than 100%).
Step 1) in auxiliary material be buckwheat, corn flour, millet powder, soy meal, mung bean flour, sweet potato powder, mealy potato, starch in
Any one, mass percent is shared by auxiliary material：Buckwheat 30%-50%, corn flour 30%-50%, millet powder 30%-
50%, soy meal 10%-20%, mung bean flour 10%-30%, sweet potato powder 10%-30%, mealy potato 10%-50%, starch 5%-
20%.
The starch is pressed for any one or any two or more in farina, tapioca, cornstarch and appointed
The mixing of proportioning of anticipating.
Step 1) in crush, sterilization after compound because there is temperature to tie frustillatum between making powder, so by it in powder
Crushed in broken machine is 60-80 mesh fineness.
Compound after predrying enters pasteurize sterilized in microwave box, conventional can not be by some are heat-resisting in food
Bacillus all kill, while heating has the natural spy of the nutritional ingredient and food in different degrees of destruction food
Property.The microwave disinfection heat time is short, quick heating, sterilized uniform, not only improves the physiologically active for keeping food function composition, has again
Beneficial to holding raw material color and nutritional ingredient.Microwave disinfection has two kinds of fuel factor and a non-thermal effect, it is predrying after mixing
After material receives microwave, microwave energy can be converted into heat, produce fuel factor, on the other hand, it is predrying after compound make with microwave
It is non-thermal effect with generation biological effect, compound of the microwave action after predrying is made to be heated simultaneously in its table, passed by heat
Leading collective effect and it is rapidly heated in microorganism causes bacterium protein to be denatured, and live body is dead or is interfered and cannot breed,
Can also result in microbial cell film rupture, make physiological activator be denatured and lose physiological function so that kill bacterial propagule,
Thunder bacterium and its sporozoite, and premixed powder moisture content, activity can be reduced, destroy microbe survival environment.
Microwave disinfection is applied to premixed powder, not only cause food possess healthcare function, within a short period of time just can obtain compared with
Good desinsection, sterilization effect, and without exotic pollution, more active ingredients can be retained, keep original raw material color,
Fragrant, taste, it is ensured that premixed powder is used for dough product quality and quality.
Noodles premixed powder of the invention can be used to manufacture fresh Flour product, fresh coarse cereals Flour product, fast ripe face, semi-dried noodle,
It is particularly suitable for individual workship, food enterprise.
The beneficial effects of the invention are as follows：It is beneficial to dough product safety through the premixed powder after drying sterilizing, allows consumer to put
The heart, eats health.Using specific drying temperature of the invention and time, and microwave treatment, solve new fresh noodle and height contains
The new fresh noodle of amount coarse cereals (i.e. auxiliary material) preserves difficulty in process, improves the difficulties such as production, logistics, storage, production it is pre-
Breading face is used to produce dough product, and sense of taste is being improved through the premixed powder after dispensing drying sterilizing, increases yield, and reduces cost is same
When, the fresh Flour product of the health that is beneficial to man can also be produced.
Specific embodiment
For a better understanding of the present invention, it is with reference to the embodiment content that the present invention is furture elucidated but of the invention
Content is not limited solely to the following examples.
Embodiment 1：
A kind of manufacture method of noodles premixed powder, comprises the following steps：
1) dispensing：The mass percent as shared by wheat flour with buckwheat is：Wheat flour 70%, buckwheat 30%, choose small
Flour and buckwheat；
2) stir：Wheat flour and buckwheat are put into mixer and are stirred, mixing speed 100r/min, time 1min are obtained
To compound；
3) it is predrying：Compound enters dry (heated-air drying) in drying box, and drying temperature is 100 DEG C, and the time is 10min
(be 12.5% by compound Central Plains moisture content mass content, dry to moisture content mass content for 8%), obtain it is predrying after mixing
Material；
4) it is sterilized：In compound feeding microwave box after predrying (tunnel type micro wave stove), design temperature is 40 DEG C, feeding
Roller feeding speed 15r/min (rev/min), thickness of feed layer 0.5cm, microwave power is 10kw, and compound is in microwave box
Time is 5min；Obtain the compound after sterilization；
5) crush, pack：Compound powder after sterilization is broken to 60 mesh, weighing and bagging is carried out after air cooling, obtain face
Class premixed powder (turns into finished product).
Bactericidal effect：Using GB4789.2-2016 (microbiological Test total plate count measure) detections noodles premixed powder (into
It is finished product) bacteria containing amount, testing result display bacteria containing amount total plate count content<500.
Noodles premixed powder is manufactured into fresh Flour product, fresh coarse cereals Flour product, fast ripe face, semi-dried noodle, is used with lower section
Method detects sense of taste, and testing result display sense of taste is good.
Feature after premixed powder and untreated powder face：
1. starch is drifted out
1-6 noodles in following table are respectively put into and are boiled in 10 times of boiling water 3 minutes, then remove noodle soup, be allowed to evaporate solid,
Drying gravimetry, this weight is compared with previous product is hotted plate, as a result such as table 1.
Table 1
2. test-meal experiment
Cooking noodle part ibid, outward appearance and sense of food is respectively compared to compare powder, the people of trencherman 20 is tried, as a result such as table 2.
Table 2
Explanation：In Tables 1 and 2, premixing flour noodle is the noodles being made up of the noodles premixed powder of the present embodiment.Premixed powder buckwheat
Wheat noodles are the noodles (quality %) being made up of the noodles premixed powder 70%, buckwheat 30% of the present embodiment.Premixed powder maize flour
Bar is the noodles (quality %) being made up of the noodles premixed powder 70%, corn flour 30% of the present embodiment.
3. microculture
1) fresh noodle that premixed powder is made can place the fresh face that 4-5 days untreated flour is made at 20 DEG C -30 DEG C of room temperature
Bar just produces the taste that becomes sour at 20 DEG C -30 DEG C.
2) the half a lifetime noodles being made of premixed powder of the invention are not any change after placing 3 months yet.Therefore send out for visible
Bright sterilization effect and sense of food improvement are preferable.
Embodiment 2：
A kind of manufacture method of noodles premixed powder, comprises the following steps：
1) dispensing：The mass percent as shared by wheat flour with buckwheat is：Wheat flour 60%, buckwheat 40%, choose small
Flour and buckwheat；
2) stir：Wheat flour and buckwheat are put into mixer and are stirred, mixing speed 200r/min, time 2min are obtained
To compound；
3) it is predrying：Compound enters dry (heated-air drying) in drying box, and drying temperature is 110 DEG C, and the time is 30min
(be 14% by compound Central Plains moisture content mass content, dry to moisture content mass content for 9%), obtain it is predrying after mixing
Material；
4) it is sterilized：In compound feeding microwave box after predrying (tunnel type micro wave stove), design temperature is 65 DEG C, feeding
Roller feeding speed 20r/min, thickness of feed layer 0.8cm, microwave power is 60kw, and time of the compound in microwave box is 3min；
Obtain the compound after sterilization；
5) crush, pack：Compound powder after sterilization is broken to 70 mesh, weighing and bagging is carried out after air cooling, obtain face
Class premixed powder (turns into finished product).
Bactericidal effect：Using GB4789.2-2016 (microbiological Test total plate count measure) detections noodles premixed powder (into
It is finished product) bacteria containing amount, testing result display total plate count content<500.
Noodles premixed powder is manufactured into fresh Flour product, fresh coarse cereals Flour product, fast ripe face, semi-dried noodle, using embodiment 1
In test method used detection sense of taste, testing result display sense of taste is good.
Embodiment 3：
A kind of manufacture method of noodles premixed powder, comprises the following steps：
1) dispensing：The mass percent as shared by wheat flour with buckwheat is：Wheat flour 70%, buckwheat 30%, choose small
Flour and buckwheat；
2) stir：Wheat flour and buckwheat are put into mixer and are stirred, mixing speed 300r/min, time 3min are obtained
To compound；
3) it is predrying：Compound enters dry (heated-air drying) in drying box, and drying temperature is 120 DEG C, and the time is 60min
(be 16% by compound Central Plains moisture content mass content, dry to moisture content mass content for 10%), obtain it is predrying after mixing
Material；
4) it is sterilized：In compound feeding microwave box after predrying (tunnel type micro wave stove), design temperature is 95 DEG C, feeding
Roller feeding speed 25r/min, thickness of feed layer 1cm, microwave power is 100kw, and time of the compound in microwave box is 1min；
Compound after to sterilization；
5) crush, pack：Compound powder after sterilization is broken to 80 mesh, weighing and bagging is carried out after air cooling, obtain face
Class premixed powder (turns into finished product).
Bactericidal effect：Using GB4789.2-2016 (microbiological Test total plate count measure) detections noodles premixed powder (into
It is finished product) bacteria containing amount, testing result display bacteria containing amount total plate count content<500.
Noodles premixed powder is manufactured into fresh Flour product, fresh coarse cereals Flour product, fast ripe face, semi-dried noodle, using embodiment 1
In test method used detection sense of taste, testing result display sense of taste is good.
Embodiment 4：
With it is a kind of essentially identical in embodiment 1,2,3, difference is：Buckwheat is substituted by corn flour.Sterilization effect
Fruit is with embodiment 1.Noodles premixed powder is manufactured into fresh Flour product, fresh coarse cereals Flour product, fast ripe face, semi-dried noodle, using reality
Test method detection sense of taste used in example 1 is applied, testing result display sense of taste is good.
Embodiment 5：
Substantially the same manner as Example 1, difference is：Buckwheat is substituted by mung bean flour.Bactericidal effect is with embodiment 1.
Noodles premixed powder is manufactured into fresh Flour product, fresh coarse cereals Flour product, fast ripe face, semi-dried noodle, using examination used in embodiment 1
Proved recipe formula detects sense of taste, and testing result display sense of taste is good.
Embodiment 6：
Substantially the same manner as Example 1, difference is：Buckwheat is substituted by sweet potato powder.Bactericidal effect is with embodiment 1.
Noodles premixed powder is manufactured into fresh Flour product, fresh coarse cereals Flour product, fast ripe face, semi-dried noodle, using examination used in embodiment 1
Proved recipe formula detects sense of taste, and testing result display sense of taste is good.
Embodiment 7：
With it is a kind of essentially identical in embodiment 1,2,3, difference is：Buckwheat is substituted by mealy potato.Sterilization effect
Fruit is with embodiment 1.Noodles premixed powder is manufactured into fresh Flour product, fresh coarse cereals Flour product, fast ripe face, semi-dried noodle, using reality
Test method detection sense of taste used in example 1 is applied, testing result display sense of taste is good.
Embodiment 8：
With it is a kind of essentially identical in embodiment 1,2,3, difference is：The quality hundred as shared by wheat flour and soy meal
Fraction is：Wheat flour 90%, soy meal 10%, choose wheat flour and soy meal.Bactericidal effect is with embodiment 1.By noodles premixing
Powder is manufactured into fresh Flour product, fresh coarse cereals Flour product, fast ripe face, semi-dried noodle, is detected using test method used in embodiment 1
Sense of taste, testing result display sense of taste is good.
Embodiment 9：
With it is a kind of essentially identical in embodiment 1,2,3, difference is：The quality hundred as shared by wheat flour and soy meal
Fraction is：Wheat flour 80%, soy meal 20%, choose wheat flour and soy meal.Bactericidal effect is with embodiment 1.By noodles premixing
Powder is manufactured into fresh Flour product, fresh coarse cereals Flour product, fast ripe face, semi-dried noodle, is detected using test method used in embodiment 1
Sense of taste, testing result display sense of taste is good.
Embodiment 10：
With it is a kind of essentially identical in embodiment 1,2,3, difference is：The quality hundred as shared by wheat flour and mung bean flour
Fraction is：Wheat flour 90%, mung bean flour 10%, choose wheat flour and mung bean flour.Bactericidal effect is with embodiment 1.By noodles premixing
Powder is manufactured into fresh Flour product, fresh coarse cereals Flour product, fast ripe face, semi-dried noodle, is detected using test method used in embodiment 1
Sense of taste, testing result display sense of taste is good.
Embodiment 11：
With it is a kind of essentially identical in embodiment 1,2,3, difference is：The quality hundred as shared by wheat flour and sweet potato powder
Fraction is：Wheat flour 90%, sweet potato powder 10%, choose wheat flour and sweet potato powder.Bactericidal effect is with embodiment 1.By noodles premixing
Powder is manufactured into fresh Flour product, fresh coarse cereals Flour product, fast ripe face, semi-dried noodle, is detected using test method used in embodiment 1
Sense of taste, testing result display sense of taste is good.
Embodiment 12：
With it is a kind of essentially identical in embodiment 1,2,3, difference is：The quality hundred as shared by wheat flour and mealy potato
Fraction is：Wheat flour 90%, mealy potato 10%, choose wheat flour and mealy potato.Bactericidal effect is with embodiment 1.By noodles premixing
Powder is manufactured into fresh Flour product, fresh coarse cereals Flour product, fast ripe face, semi-dried noodle, is detected using test method used in embodiment 1
Sense of taste, testing result display sense of taste is good.
Embodiment 13：
With it is a kind of essentially identical in embodiment 1,2,3, difference is：The matter as shared by wheat flour and farina
Measuring percentage is：Wheat flour 95%, farina 5%, choose wheat flour and farina.Bactericidal effect is with embodiment 1.
Noodles premixed powder is manufactured into fresh Flour product, fresh coarse cereals Flour product, fast ripe face, semi-dried noodle, using examination used in embodiment 1
Proved recipe formula detects sense of taste, and testing result display sense of taste is good.
Embodiment 14：
With it is a kind of essentially identical in embodiment 1,2,3, difference is：The matter as shared by wheat flour and farina
Measuring percentage is：Wheat flour 80%, farina 20%, choose wheat flour and farina.The same embodiment of bactericidal effect
1.Noodles premixed powder is manufactured into fresh Flour product, fresh coarse cereals Flour product, fast ripe face, semi-dried noodle, using used in embodiment 1
Test method detects sense of taste, and testing result display sense of taste is good.
Embodiment 15：
With it is a kind of essentially identical in embodiment 1,2,3, difference is：As shared by wheat flour, buckwheat, corn flour
Mass percent is：Wheat flour 50%, buckwheat 30%, corn flour 20%, choose wheat flour, buckwheat and corn flour.It is sterilized
Effect is with embodiment 1.Noodles premixed powder is manufactured into fresh Flour product, fresh coarse cereals Flour product, fast ripe face, semi-dried noodle, is used
Test method detection sense of taste used in embodiment 1, testing result display sense of taste is good.
Embodiment 16：
With it is a kind of essentially identical in embodiment 1,2,3, difference is：By wheat flour and buckwheat, millet powder, big
Mass percent shared by bean powder, mung bean flour is：Wheat flour 60%, buckwheat 10%, millet powder 10%, soy meal 10%, mung bean
Powder 10%, chooses wheat flour, buckwheat, millet powder, soy meal and mung bean flour.Bactericidal effect is with embodiment 1.By noodles premixed powder
Fresh Flour product, fresh coarse cereals Flour product, fast ripe face, semi-dried noodle are manufactured into, using test method detection taste used in embodiment 1
Sense, testing result display sense of taste is good.
Embodiment 17：
With it is a kind of essentially identical in embodiment 1,2,3, difference is：By wheat flour and sweet potato powder, mealy potato, jade
Mass percent is shared by rice starch：Wheat flour 70%, sweet potato powder 15%, mealy potato 10%, cornstarch 5%, choose wheat
Powder, sweet potato powder, mealy potato, cornstarch.Bactericidal effect is with embodiment 1.Noodles premixed powder is manufactured into fresh Flour product, fresh
Coarse cereals Flour product, fast ripe face, semi-dried noodle, using test method detection sense of taste used in embodiment 1, testing result display sense of taste
It is good.
Each raw material cited by the present invention, and each raw material of the invention bound, interval value, and technological parameter
The bound of (such as temperature, time), interval value can realize the present invention, embodiment numerous to list herein.
Claims (8)
1. a kind of manufacture method of noodles premixed powder, it is characterised in that comprise the following steps：
1) dispensing：The mass percent as shared by wheat flour with auxiliary material is：Wheat flour 50%-95%, auxiliary material 5%-50%, choose small
Flour and auxiliary material；
2) stir：Wheat flour and auxiliary material are put into mixer and are stirred, obtain compound；
3) it is predrying：Compound enters dry in drying box, and drying temperature is 100 DEG C -120 DEG C, and the time is 10min-60min,
Obtain it is predrying after compound；
4) it is sterilized：In compound feeding microwave box after predrying, design temperature is 40 DEG C -95 DEG C, feeding roller feeding speed
15r/min-25r/min, thickness of feed layer 0.5cm-1cm, microwave power are 10kw-100kw, time of the compound in microwave box
It is 1-5min；Obtain the compound after sterilization；
5) crush, pack：Compound powder after sterilization is broken to 60-80 mesh, weighing and bagging is carried out after air cooling, obtain noodles
Premixed powder.
2. a kind of manufacture method of noodles premixed powder according to claim 1, it is characterised in that：Step 1) in, wheat flour with
Mass percent shared by auxiliary material is most preferably：Wheat flour 50%-70%, auxiliary material 30%-50%.
3. the manufacture method of a kind of noodles premixed powder according to claim 1 or claim 2, it is characterised in that：Described auxiliary material is buckwheat
In flour, corn flour, millet powder, soy meal, mung bean flour, sweet potato powder, mealy potato, starch etc. any one or any two with
The upper mixing by any proportioning.
4. a kind of manufacture method of noodles premixed powder according to claim 1, it is characterised in that：Step 1) in auxiliary material be buckwheat
Any one in powder, corn flour, millet powder, soy meal, mung bean flour, sweet potato powder, mealy potato, starch, quality hundred shared by auxiliary material
Fraction is：Buckwheat 30%-50%, corn flour 30%-50%, millet powder 30%-50%, soy meal 10%-20%, mung bean flour
10%-30%, sweet potato powder 10%-30%, mealy potato 10%-50%, starch 5%-20%.
5. a kind of manufacture method of noodles premixed powder according to claim 3 or 4, it is characterised in that：Starch forms sediment for potato
Any one or any two or more in powder, tapioca, cornstarch presses the mixing of any proportioning.
6. a kind of manufacture method of noodles premixed powder according to claim 1, it is characterised in that：Step 2) in, mixing speed
100-300r/min, time 1-3min.
7. a kind of manufacture method of noodles premixed powder according to claim 1, it is characterised in that：Step 3) in, compound is done
Dry preceding moisture content mass content is 12.5%-16%, and the dried moisture content mass content of compound is 8%-10%.
8. a kind of manufacture method of noodles premixed powder according to claim 1, it is characterised in that：Step 4) in, microwave box is
Tunnel type micro wave stove.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710045791.3A CN106819809A (en) | 2017-01-19 | 2017-01-19 | A kind of manufacture method of noodles premixed powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710045791.3A CN106819809A (en) | 2017-01-19 | 2017-01-19 | A kind of manufacture method of noodles premixed powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106819809A true CN106819809A (en) | 2017-06-13 |
Family
ID=59120614
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710045791.3A Pending CN106819809A (en) | 2017-01-19 | 2017-01-19 | A kind of manufacture method of noodles premixed powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106819809A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157429A (en) * | 2018-03-27 | 2018-06-15 | 江苏江南上道科技股份有限公司 | A kind of low water content deep-fried twisted dough sticks premixed powder and preparation method thereof |
| CN110537665A (en) * | 2019-09-27 | 2019-12-06 | 江苏瑞牧生物科技有限公司 | Method for making coarse cereal premixed flour |
| CN115843965A (en) * | 2022-11-25 | 2023-03-28 | 河北同福健康产业有限公司 | Steamed bun premixed flour and preparation method and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078095A (en) * | 1993-03-24 | 1993-11-10 | 潘相亭 | Flour " xuanyuanfen " |
| CN101637234A (en) * | 2009-08-18 | 2010-02-03 | 阳城县绿野生态农业有限公司 | Stone grinding wheat composite powder and preparation method thereof |
| CN102550928A (en) * | 2011-12-05 | 2012-07-11 | 冯静梅 | Wheat composite flour and preparation method thereof |
-
2017
- 2017-01-19 CN CN201710045791.3A patent/CN106819809A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078095A (en) * | 1993-03-24 | 1993-11-10 | 潘相亭 | Flour " xuanyuanfen " |
| CN101637234A (en) * | 2009-08-18 | 2010-02-03 | 阳城县绿野生态农业有限公司 | Stone grinding wheat composite powder and preparation method thereof |
| CN102550928A (en) * | 2011-12-05 | 2012-07-11 | 冯静梅 | Wheat composite flour and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 苏士光等: "小麦玉米复合粉生产工艺的研究", 《武汉工业学院学报》 * |
| 马廷钧: "《现代物理技术及其应用》", 30 September 2002, 国防工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157429A (en) * | 2018-03-27 | 2018-06-15 | 江苏江南上道科技股份有限公司 | A kind of low water content deep-fried twisted dough sticks premixed powder and preparation method thereof |
| CN110537665A (en) * | 2019-09-27 | 2019-12-06 | 江苏瑞牧生物科技有限公司 | Method for making coarse cereal premixed flour |
| CN115843965A (en) * | 2022-11-25 | 2023-03-28 | 河北同福健康产业有限公司 | Steamed bun premixed flour and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108783207B (en) | High-content buckwheat fine dried noodles and making method thereof | |
| Yadav et al. | Storage stability and pasting properties of hydrothermally treated pearl millet flour | |
| CN106562205B (en) | Buckwheat semi-dry noodles and processing and fresh-keeping method thereof | |
| CN109588633B (en) | Processing and fresh-keeping method of high-quality raw wet noodles | |
| CN106819809A (en) | A kind of manufacture method of noodles premixed powder | |
| CN105360945A (en) | Raw and fresh noodle and processing method thereof | |
| Han et al. | Effect of acidity regulators on the shelf life, quality, and physicochemical characteristics of fresh wet noodles | |
| CN104957421A (en) | Healthcare snake feed capable of preventing snake gastroenteritis and preparation method thereof | |
| Guo et al. | Effect of ozonated water on physicochemical, microbiological, and textural properties of semi‐dried noodles | |
| JP2010029125A (en) | Feed and method for manufacturing the same | |
| EP2211637B1 (en) | A method for preparing stick shaped instant flavored glutinous rice by using retort process | |
| KR20190053349A (en) | Powder type additives for pet's feeds and method of manufacturing the same | |
| Wang et al. | Effectiveness of combined catalytic infrared radiation and holding time for decontamination Aspergillus niger on dried shiitake mushrooms (Lentinus edodes) with different moisture contents | |
| KR101460025B1 (en) | Gas exchange packaging method of rice food | |
| Senanayake et al. | Formulation of vegetable soup mixture using physically modified sweet potato starch as a thickener. | |
| Li et al. | Effect of pulsed light treatment on the physicochemical properties of wheat flour and quality of fresh wet noodles | |
| JP2012060995A (en) | Method for producing japanese radish powder, method for antibacterializing, disinfecting and storing food, and food antibacterialized and disinfected to helicobacter pylori | |
| KR102229348B1 (en) | Complex sterilization method of powdered food | |
| CN107929745A (en) | A kind of injection Activated Carbon Production and its sterilization process | |
| Zhang et al. | Preparation and microwave preservation of wheat rice blending wet noodle | |
| JPH0561901B2 (en) | ||
| CN112006275A (en) | Low-sugar type multi-purpose food stuffing containing day lily flowers and preparation method of low-sugar type multi-purpose food stuffing | |
| JP6554714B1 (en) | Fermentation product and production method thereof | |
| Adhikari et al. | Physicochemical properties of fermented wheat-chickpea-rice weaning blend | |
| Herken et al. | The in vitro protein digestibility, microbiological quality and gelatinization behaviour of macaroni as affected by cowpea flour addition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170613 |