CN108371289A - A kind of formula and manufacture craft facilitating combustion face - Google Patents
A kind of formula and manufacture craft facilitating combustion face Download PDFInfo
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- CN108371289A CN108371289A CN201810172650.2A CN201810172650A CN108371289A CN 108371289 A CN108371289 A CN 108371289A CN 201810172650 A CN201810172650 A CN 201810172650A CN 108371289 A CN108371289 A CN 108371289A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
Abstract
The present invention relates to food production fields, disclose a kind of formula and manufacture craft facilitating combustion face, are characterized in that：80~120 parts of wheat flour by weight ratio, 15~35 parts of drinking water, 1~4 part of egg, 4~8 parts of dietary alkali, 0.2~0.8 part of edible salt, 1~8 part of phosphate ester starch.It is made by knead dough, noodles processed, noodles roughing and noodles fine-processing technique, although solving existing combustion face transport and mouthfeel being improved, but belong to dough, it could be used after being boiled, it is not easy to promote edible, though and copy instant noodles it is fried cook can instant edible, and the problem of substantially influence combustion face mouthfeel.
Description
Technical field
The present invention relates to food production fields, are concretely a kind of formulas and manufacture craft facilitating combustion face.
Background technology
Combustion face original name chats mansion combustion face, is once called as fried bread stick dough, and because its oil weight is anhydrous, igniting is fired, therefore named combustion face.The snack choosing of combustion face
Be major ingredient with local high-quality water noodles, with bean sprout of cracking rice, refined sesame oil, fresh plate carburetion, illiciumverum, kaempferia galamga, sesame, peanut, walnut,
The auxiliary materials such as gold bar capsicum, first-class Chinese prickly ash, monosodium glutamate and chive, pea point or the leaf of spinach, face is cooked, and picks up drying, removes alkali
Taste, then by traditional handicraft oiling condiment.
Existing, combustion face uses dried noodle more in boiling（Vermicelli）Or the water surface（Fresh face）, dried noodle is due on the make by face
Moisture in item almost removes, and the too short noodles inner core overdrying of cooking time influences mouthfeel, and the long noodles of cooking time are easy
Gelatinization, the water surface all substantially meets the requirement of combustion face in mouthfeel and on cooking time, but water surface retention cycle is short, and boil middle noodles
Business is lost in greatly, and a part of organic matter and minerals are dissolved in water, and can only be stood to boil to stand and be eaten, cannot be satisfied and far sell, this is tight
The development and sale in combustion face are affected again.
Instant noodles are to carry out boiling, frying by the noodles come out to chopping, and noodles shape is allowed to fix（It is generally rectangular or
It is round）, brewed with boiling water before edible, seasoning dissolved, and noodles heating is brewed out, in the short time（Generally in 3 minutes）
Inside just edible instant fast food.
Applicant has applied for the invention of entitled " a kind of formula and manufacture craft of combustion face noodles " on May 8th, 2017
Patent, and disclosure is carried out on July 21st, 2017, applicant is later by the making work of existing combustion face manufacture craft and instant noodles
Skill is combined, and is allowed to existing combustion flour nutrition and is kept, convenience in transport, improves shelf lives, and can embody the effect of combustion face characteristic
Fruit, and frying need not be carried out, it is directly brewed when edible and no longer needs to boil, culinary art difficulty is greatly reduced, improved combustion face and promote.
Invention content
Although the present invention is improved for the transport of existing combustion face and mouthfeel, belongs to dough, boil
After could use, be not easy to promote it is edible, though and copy instant noodles it is fried cook can instant edible, and substantially influence combustion face mouthful
The problem of sense, provides a kind of formula and manufacture craft facilitating combustion face.
The present invention solves above-mentioned technical problem, the technical solution adopted is that, a kind of formula facilitating combustion face is matched
Than for, 80~120 parts of wheat flour, 15~35 parts of drinking water, 1~4 part of egg, 4~8 parts of dietary alkali, edible salt 0.2~0.8
Part, 1~8 part of phosphate ester starch.
Further, it is 85~115 parts of wheat flour that a kind of formula for facilitating combustion face, which matches, drinking water 20
~30 parts, 2~3 parts of egg, 5~7 parts of dietary alkali, 0.4~0.6 part of edible salt, 2~6 parts of phosphate ester starch.
Further, it is 90~110 parts of wheat flour that a kind of formula for facilitating combustion face, which matches, drinking water 22
~28 parts, 2.4~2.6 parts of egg, 5.5~6.5 parts of dietary alkali, 0.4~0.6 part of edible salt, 3~5 parts of phosphate ester starch.
Further, it is 100 parts of wheat flour that a kind of formula for facilitating combustion face, which matches, 25 parts of drinking water, chicken
2.5 parts of egg, 6 parts of dietary alkali, 0.5 part of edible salt, 4 parts of phosphate ester starch.
Optionally, the ash content of wheat flour is 0.3~0.4, and moisture is less than 5%, and gluten content is more than 40, in drinking water
Total dissolved solid is 150~200mg/L in 180 DEG C of contents, and for PH 7~8, dioxide-containing silica is 3~5mg/L.
In order to solve the above-mentioned technical problem the present invention, additionally provides a kind of manufacture craft facilitating combustion face, including following step
Suddenly：
Wheat flour, drinking water, egg, dietary alkali, edible salt and phosphate ester starch are mixed to prepare by the first step, knead dough
Dough, and dough stands treacle face；
Base behind treacle face is put into noodle press by second step, noodles processed, and musculus cutaneus is made, and musculus cutaneus is rolled and cut, noodles are made,
And ventilating and cooling in holding chamber；
Third walks, and noodles roughing, the noodles that will be cooled to room temperature are put into bamboo steam box, first carries out the bored heating of low temperature temperature, then
It carries out high temperature temperature and steams heating, repeat this process 2~4 times, noodles are taken out from bamboo steam box finally, are placed on bamboo shake loose on frame
Roughing noodles are made in ventilating and cooling；
4th step, noodles finishing, the roughing noodles that will be cooled to room temperature, which are placed on bamboo tray and are put into baking oven, to be dried
It is dry, after the drying of the first temperature range, the drying of second temperature section is placed into, the drying of third temperature range is placed into, finally puts
Room ventilation cooling is set, is made and facilitates combustion face.
Further, the first step, in knead dough, the treacle face time is 10~30min.
Further, second step, in noodles processed, the ventilating and cooling time is 5~20min.
Further, third walks, and in noodles roughing, the bored temperature of low temperature temperature is 100 DEG C~110 DEG C, the time for 2~
8min, it is 130 DEG C~150 DEG C that high temperature temperature, which steams temperature, and the time is 2~8min, and the ventilating and cooling time is 10~20min.
Further, the 4th step, noodles finishing in, the first temperature range be 40 DEG C~55 DEG C, drying time be 2~
3h, noodles water content is 10%~15% after drying, and second temperature section is 55 DEG C~80 DEG C, and drying time is 40~60min, is dried
It is 50 DEG C~65 DEG C that noodles water content, which is 6%~10% third temperature range, after dry, and drying time is 30~50min, and drying is below
Water content is 4%~5%, and the ventilating and cooling time is 10~30min.
The purpose designed in this way is, by first step knead dough, treacle face being added so that the face become reconciled is easier to process, does
The millet cake gone out more chewiness (having chewy texture, shear behavior preferable), softness, mouthfeel are also more fine and smooth and smooth.It can improve
Mouthfeel after boiling, and occur the problem of dry inner core or gelatinization after can boiling to avoid such as dried noodle.
And in knead dough, wherein by phosphate ester starch addition, easy gelatinization, the high grade of transparency, high viscosity, strong rubber stickiness,
The properties such as good freeze/thaw stability and weak retrogradation play the role of chewy of degrading to noodles, and noodles will plus phosphate ester starch
Noodles surface strength power is destroyed, and noodles adhesion is made, and to the nutritional ingredient in it can lock noodles in subsequently making, avoids cooking
Boil middle nutrient loss.
It is walked in noodles roughing by third, the bored temperature of low temperature temperature is 100 DEG C~110 DEG C, and the time is 2~8min, high temperature
It is 130 DEG C~150 DEG C that temperature, which steams temperature, and the time is 2~8min, first carries out the bored heating of low temperature temperature, then carries out high temperature temperature and steam heating, and
Repeat this process 2~4 times, the bored steaming that the different, time differs based on secondary temperature so that noodles surface is made and forms fine and close glue
Change film, generate the plasticity of bigger, due to protein have it is thermal post curing and can not inversion characteristic, after protein is heated
It has been cured, this makes its air chamber structure that plasticity will not occur again against variation is returned, to the existing good mouth of noodles after follow-up boil
Sense, but make the moisture that boils will not a large amount of entering surface cores, realize anhydrous, igniting is fired, and ensure that combustion face characteristic, and low temperature
The temperature that the bored and high temperature temperature of temperature is steamed is more than 100 DEG C, and after 2~4 repetitions, can both ensure that combustion face has cured can be straight
Connect it is edible, and based on temperature gradient variation be allowed to that vertical state is presented.
Moreover use bamboo steam box, by the distinctive fibre structure of bamboo product, the steam water in bored steaming in digestion process
It does not flow backwards, improves sensory of noodles.
In being finished by the 4th step noodles, the first temperature range is 40 DEG C~55 DEG C, and drying time is 2~3h, drying
Noodles water content is 10%~15% afterwards, and second temperature section is 55 DEG C~80 DEG C, and drying time is 40~60min, and drying is below
It is 50 DEG C~65 DEG C that water content, which is 6%~10% third temperature range, and drying time is 30~50min, and noodles are aqueous after drying
Amount is 4%~5%, and the ventilating and cooling time is 10~30min.It avoids prior art high temperature flash baking and destroys albumen in noodles
The nutriments such as matter, whole process is all relatively milder, ensure that noodles high nutritive value.
Beneficial effects of the present invention are at least following one：
1. realizing that nutrition is kept by the raw material of endemic element and proportioning, then based on corresponding manufacture craft, convenience in transport carries
High shelf lives, and the effect of combustion face characteristic can be embodied.
2. by first step knead dough, treacle face is added so that the face become reconciled is easier to process, the millet cake made more chewiness
(having chewy texture, shear behavior preferable), soft, mouthfeel is also more fine and smooth and smooth.Mouthfeel after boiling can be improved and kept away
Exempt from occur the problem of dry inner core or gelatinization after boiling such as dried noodle.
3. and in knead dough, wherein by phosphate ester starch addition, easy gelatinization, the high grade of transparency, high viscosity, strong rubber are glutinous
Property, the properties such as good freeze/thaw stability and weak retrogradation, play the role of chewy of degrading to noodles, noodles are plus phosphate ester starch
Noodles surface strength power is destroyed, noodles adhesion is made, to the nutritional ingredient in it can lock noodles in subsequently making, is avoided
Boil middle nutrient loss.
4. the bored temperature of low temperature temperature is 100 DEG C~110 DEG C, the time is 2~8min, and it is 130 DEG C~150 that high temperature temperature, which steams temperature,
DEG C, the time is 2~8min, first carries out the bored heating of low temperature temperature, then carries out high temperature temperature and steam heating, and repeats this process 2~4 times, base
The bored steaming that the different, time differs in secondary temperature so that noodles surface is made and forms fine and close gelatinization film, generates the plastic of bigger
Property, due to protein have it is thermal post curing and can not inversion characteristic, had been cured after protein is heated, this makes its gas chamber
Plasticity will not occur again for structure against variation is returned, and to the existing good taste of noodles after follow-up boil, and make the moisture to boil
Will not a large amount of entering surface cores, realize anhydrous, igniting is fired, and ensure that combustion face characteristic, and low temperature temperature is bored and the temperature of high temperature temperature steaming
Degree after 2~4 repetitions, can not only ensure that combustion face had cured and can directly eat more than 100 DEG C, but also be based on temperature
Graded is allowed to that vertical state is presented.
5. by using bamboo steam box, by the distinctive fibre structure of bamboo product, the steam in bored steaming in digestion process
Water is not flow backwards, and improves sensory of noodles.
6. in being finished by the 4th step noodles, the first temperature range is 40 DEG C~55 DEG C, drying time is 2~3h, is dried
Noodles water content is 10%~15% after dry, and second temperature section is 55 DEG C~80 DEG C, and drying time is 40~60min, after drying
Noodles water content is that 6%~10% third temperature range is 50 DEG C~65 DEG C, and drying time is 30~50min, and noodles contain after drying
Water is 4%~5%, and the ventilating and cooling time is 10~30min.It avoids prior art high temperature flash baking and destroys egg in noodles
The nutriments such as white matter, whole process is all relatively milder, ensure that noodles high nutritive value.
7. facilitating combustion face made from, only it can be served by brewing, and is allowed to existing combustion flour nutrition and keeps, convenience in transport carries
High shelf lives, and the effect of combustion face characteristic can be embodied, and frying need not be carried out, it is directly brewed when edible and no longer needs to cook
It boils, culinary art difficulty is greatly reduced, improve combustion face and promote.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments to the present invention
It is described in further detail.It should be appreciated that specific embodiment described herein is used only for explaining the present invention, it is not used to limit
The fixed present invention.
Embodiment 1
Combustion face is facilitated to make according to the following steps：
The first step, knead dough, by 80 portions of wheat flours, 15 portions of drinking water, 1 part of egg, 4 parts of dietary alkalis, 0.2 portion of edible salt and 1 part
Phosphate ester starch carries out being mixed to prepare dough, and dough stands treacle face 10min；
Base behind treacle face is put into noodle press by second step, noodles processed, and musculus cutaneus is made, and musculus cutaneus is rolled and cut, noodles are made,
And ventilating and cooling 5min in holding chamber；
Third walks, and noodles roughing, the noodles that will be cooled to room temperature are put into bamboo steam box, first carries out the bored heating of low temperature temperature, temperature
Degree is 100 DEG C, time 2min, then carries out high temperature temperature and steam heating, and temperature is 130 DEG C, time 2min, repeats this process 2 times,
Finally noodles are taken out from bamboo steam box, be placed on it is bamboo shake loose ventilating and cooling 10min on frame, roughing noodles are made；
4th step, noodles finishing, the roughing noodles that will be cooled to room temperature, which are placed on bamboo tray and are put into baking oven, to be dried
It is dry, it is first put into the drying of the first temperature range, the first temperature range is 40 DEG C, and drying time 3h, noodles water content is after drying
10%, the drying of second temperature section is placed into, second temperature section is 55 DEG C, and drying time 60min, noodles are aqueous after drying
Amount is 6%, places into the drying of third temperature range, and third temperature range is 50 DEG C, and drying time 50min, noodles contain after drying
Water is 4%, ventilating and cooling 10min in last holding chamber, is made and facilitates combustion face.
It is obtained to facilitate combustion face only it can be served by brewing, it is allowed to existing combustion flour nutrition and keeps, convenience in transport improves
Shelf lives, and the effect of combustion face characteristic can be embodied, and frying need not be carried out, it is directly brewed when edible and no longer needs to boil,
Culinary art difficulty is greatly reduced, improves combustion face and promotes.
Embodiment 2
Combustion face is facilitated to make according to the following steps：
The first step, knead dough, by 120 portions of wheat flours, 35 portions of drinking water, 4 parts of eggs, 8 parts of dietary alkalis, 0.8 portion of edible salt and 8 parts
Phosphate ester starch carries out being mixed to prepare dough, and dough stands treacle face 30min；
Base behind treacle face is put into noodle press by second step, noodles processed, and musculus cutaneus is made, and musculus cutaneus is rolled and cut, noodles are made,
And ventilating and cooling 20min in holding chamber；
Third walks, and noodles roughing, the noodles that will be cooled to room temperature are put into bamboo steam box, first carries out the bored heating of low temperature temperature, temperature
Degree is 110 DEG C, time 8min, then carries out high temperature temperature and steam heating, and temperature is 150 DEG C, time 8min, repeats this process 4 times,
Finally noodles are taken out from bamboo steam box, be placed on it is bamboo shake loose ventilating and cooling 20min on frame, roughing noodles are made；
4th step, noodles finishing, the roughing noodles that will be cooled to room temperature, which are placed on bamboo tray and are put into baking oven, to be dried
It is dry, it is first put into the drying of the first temperature range, the first temperature range is 55 DEG C, and drying time 2h, noodles water content is after drying
15%, the drying of second temperature section is placed into, second temperature section is 80 DEG C, and drying time 40min, noodles are aqueous after drying
Amount is 10%, places into the drying of third temperature range, and third temperature range is 65 DEG C, drying time 30min, noodles after drying
Water content is 5%, ventilating and cooling 30min in last holding chamber, is made and facilitates combustion face.
It is obtained to facilitate combustion face only it can be served by brewing, it is allowed to existing combustion flour nutrition and keeps, convenience in transport improves
Shelf lives, and the effect of combustion face characteristic can be embodied, and frying need not be carried out, it is directly brewed when edible and no longer needs to boil,
Culinary art difficulty is greatly reduced, improves combustion face and promotes.
Embodiment 3
Combustion face is facilitated to make according to the following steps：
The first step, knead dough, by 100 portions of wheat flours, 25 portions of drinking water, 2.5 parts of eggs, 6 parts of dietary alkalis, 0.5 portion of edible salt and 4
Part phosphate ester starch carries out being mixed to prepare dough, and dough stands treacle face 20min；
Base behind treacle face is put into noodle press by second step, noodles processed, and musculus cutaneus is made, and musculus cutaneus is rolled and cut, noodles are made,
And ventilating and cooling 12min in holding chamber；
Third walks, and noodles roughing, the noodles that will be cooled to room temperature are put into bamboo steam box, first carries out the bored heating of low temperature temperature, temperature
Degree is 105 DEG C, time 5min, then carries out high temperature temperature and steam heating, and temperature is 140 DEG C, time 5min, repeats this process 3 times,
Finally noodles are taken out from bamboo steam box, be placed on it is bamboo shake loose ventilating and cooling 15min on frame, roughing noodles are made；
4th step, noodles finishing, the roughing noodles that will be cooled to room temperature, which are placed on bamboo tray and are put into baking oven, to be dried
It is dry, it is first put into the drying of the first temperature range, the first temperature range is 50 DEG C, drying time 2.5h, noodles water content after drying
It is 12%, places into the drying of second temperature section, second temperature section is 70 DEG C, and drying time 50min, noodles contain after drying
Water is 8%, places into the drying of third temperature range, and third temperature range is 55 DEG C, drying time 40min, noodles after drying
Water content is 4%, ventilating and cooling 20min in last holding chamber, is made and facilitates combustion face.
It is obtained to facilitate combustion face only it can be served by brewing, it is allowed to existing combustion flour nutrition and keeps, convenience in transport improves
Shelf lives, and the effect of combustion face characteristic can be embodied, and frying need not be carried out, it is directly brewed when edible and no longer needs to boil,
Culinary art difficulty is greatly reduced, improves combustion face and promotes.
Claims (10)
1. a kind of formula facilitating combustion face, it is characterised in that：It is 80~120 parts of wheat flour by weight ratio, drinking water 15
~35 parts, 1~4 part of egg, 4~8 parts of dietary alkali, 0.2~0.8 part of edible salt, 1~8 part of phosphate ester starch.
2. a kind of formula facilitating combustion face according to claim 1, it is characterised in that：It is wheat flour by weight ratio
85~115 parts of powder, 20~30 parts of drinking water, 2~3 parts of egg, 5~7 parts of dietary alkali, 0.4~0.6 part of edible salt, phosphate form sediment
2~6 parts of powder.
3. a kind of formula facilitating combustion face according to claim 2, it is characterised in that：It is wheat flour by weight ratio
90~110 parts of powder, 22~28 parts of drinking water, 2.4~2.6 parts of egg, 5.5~6.5 parts of dietary alkali, 0.4~0.6 part of edible salt,
3~5 parts of phosphate ester starch.
4. a kind of formula facilitating combustion face according to claim 3, it is characterised in that：It is wheat flour by weight ratio
100 parts of powder, 25 parts of drinking water, 2.5 parts of egg, 6 parts of dietary alkali, 0.5 part of edible salt, 4 parts of phosphate ester starch.
5. a kind of formula facilitating combustion face according to claim 1, it is characterised in that：The ash content of the wheat flour is
0.3~0.4, moisture is less than 5%, and gluten content is more than 40, and total dissolved solid is 150 in 180 DEG C of contents in the drinking water
7~8, dioxide-containing silica is 3~5mg/L by~200mg/L, PH.
6. a kind of manufacture craft facilitating combustion face, it is characterised in that：Include the following steps：
Wheat flour, drinking water, egg, dietary alkali, edible salt and phosphate ester starch are mixed to prepare by the first step, knead dough
Dough, and dough stands treacle face；
Base behind treacle face is put into noodle press by second step, noodles processed, and musculus cutaneus is made, and musculus cutaneus is rolled and cut, noodles are made,
And ventilating and cooling in holding chamber；
Third walks, and noodles roughing, the noodles that will be cooled to room temperature are put into bamboo steam box, first carries out the bored heating of low temperature temperature, then
It carries out high temperature temperature and steams heating, repeat this process 2~4 times, noodles are taken out from bamboo steam box finally, are placed on bamboo shake loose on frame
Roughing noodles are made in ventilating and cooling；
4th step, noodles finishing, the roughing noodles that will be cooled to room temperature, which are placed on bamboo tray and are put into baking oven, to be dried
It is dry, after the drying of the first temperature range, the drying of second temperature section is placed into, the drying of third temperature range is placed into, finally puts
Room ventilation cooling is set, is made and facilitates combustion face.
7. a kind of manufacture craft facilitating combustion face according to claim 6, it is characterised in that：The first step, in knead dough, treacle face
Time is 10~30min.
8. a kind of manufacture craft facilitating combustion face according to claim 6, it is characterised in that：Second step in noodles processed, leads to
The air cooling time is 5~20min.
9. a kind of manufacture craft facilitating combustion face according to claim 6, it is characterised in that：Third walks, noodles roughing
In, the bored temperature of low temperature temperature is 100 DEG C~110 DEG C, and the time is 2~8min, and it is 130 DEG C~150 DEG C that high temperature temperature, which steams temperature, and the time is
2~8min, ventilating and cooling time are 10~20min.
10. a kind of manufacture craft facilitating combustion face according to claim 6, it is characterised in that：4th step, noodles finishing
In, the first temperature range is 40 DEG C~55 DEG C, and drying time is 2~3h, and noodles water content is 10%~15% after drying, the second temperature
It is 55 DEG C~80 DEG C to spend section, and drying time is 40~60min, and noodles water content is 6%~10% after drying, third temperature range
Be 50 DEG C~65 DEG C, drying time be 30~50min, after drying noodles water content be 4%~5%, the ventilating and cooling time be 10~
30min。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810172650.2A CN108371289A (en) | 2018-03-01 | 2018-03-01 | A kind of formula and manufacture craft facilitating combustion face |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810172650.2A CN108371289A (en) | 2018-03-01 | 2018-03-01 | A kind of formula and manufacture craft facilitating combustion face |
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| CN108371289A true CN108371289A (en) | 2018-08-07 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962442A (en) * | 2017-05-08 | 2017-07-21 | 杨高聪 | The formula and manufacture craft of a kind of combustion face noodles |
| CN107048188A (en) * | 2017-01-17 | 2017-08-18 | 南阳麦香源食品有限公司 | A kind of quality-improving type frozen cooked face and its processing method |
| CN107279725A (en) * | 2017-07-27 | 2017-10-24 | 四川白家食品产业有限公司 | Convenient wide face of a kind of non-fried and preparation method thereof |
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2018
- 2018-03-01 CN CN201810172650.2A patent/CN108371289A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048188A (en) * | 2017-01-17 | 2017-08-18 | 南阳麦香源食品有限公司 | A kind of quality-improving type frozen cooked face and its processing method |
| CN106962442A (en) * | 2017-05-08 | 2017-07-21 | 杨高聪 | The formula and manufacture craft of a kind of combustion face noodles |
| CN107279725A (en) * | 2017-07-27 | 2017-10-24 | 四川白家食品产业有限公司 | Convenient wide face of a kind of non-fried and preparation method thereof |
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| Title |
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| 李光磊，等: "手工面条品质影响因素研究 ", 《食品科技》 * |
| 杜连起，等: "玉米淀粉磷酸酯在挂面生产中应用研究", 《粮食与油脂》 * |
| 郑志，等: "面条复合改良剂用量的响应面法优化 ", 《农业机械学报》 * |
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