CN108925911A - A method of potato rice flour is made with the fresh sweet potato containing anthocyanidin - Google Patents
A method of potato rice flour is made with the fresh sweet potato containing anthocyanidin Download PDFInfo
- Publication number
- CN108925911A CN108925911A CN201810481083.9A CN201810481083A CN108925911A CN 108925911 A CN108925911 A CN 108925911A CN 201810481083 A CN201810481083 A CN 201810481083A CN 108925911 A CN108925911 A CN 108925911A
- Authority
- CN
- China
- Prior art keywords
- potato
- rice flour
- rice
- fresh sweet
- finished product
- 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
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
Abstract
The invention belongs to rice flour processing technique fields, specifically provide a kind of method with the fresh sweet potato production potato rice flour containing anthocyanidin, and potato rice flour finished product is made of following component：Osmanthus coloured silk potato potato fresh sweet potato 40-50%, immersion drain rice 50-60%；Procedure of processing includes：（1）Rice flour is worn into after rice in steep is drained；（2）Potato clean peel after be divided into two parts, portion wears into potato slurries；Another cooks and smashs into mashed potato to pieces；（3）Rice flour, potato slurries, mashed potato are mixed；（4）Mixture is pressed into semi-finished product rice flour, squeezing temperature is 105-115 DEG C；（5）Semi-finished product rice flour is put into the baked powder of totally-enclosed Baked Fang；（6）By 10-20 minutes in steam Chong Dao baked room；（7）Moulding；（8）Low temperature drying.The present invention makes potato rice flour using osmanthus coloured silk potato potato fresh sweet potato, and anthocyanidin is contained in rice flour, meanwhile, optimize manufacture craft, the toughness of rice flour can be increased, reduce strip-breaking rate, and extend the shelf-life of rice flour.
Description
Technical field
The invention belongs to rice flour processing technique fields, specifically provide a kind of with the fresh sweet potato production potato containing anthocyanidin
The method of rice flour.
Background technique
Osmanthus coloured silk potato is the Potato Cultivars in the area south China Dong Zuo, compared with common Potato Cultivars, is rich in cyanine
Element, nutritional ingredient are higher.Its harvest season is generally annual 3-5 month, at this time exactly season of high temperature and rainy, the horse of harvest
Bell potato fresh sweet potato water content is larger, it is easy to rot, be also unsuitable for long-distance outward transport, it is easy to occur unsalable, influence peasant's
Income, influences the stability of Development of Potato Industry.If can process on the spot, it will well solve this problem.
Potato deep processing is mainly potato starch processing, and added value is not high.Potato fresh sweet potato is needed by washing
Wash, grind, sieving, protein isolate matter, cleaning, the processes such as dehydration and drying can just be processed into potato starch, process is tedious, and
In process, it will cause the loss of nutritional ingredient, also will increase pollution sources.Potato rice flour is a horse developed in recent years
The far super common pure rice flour of bell potato deep processed product, nutritive value and mouthfeel.Potato rice flour on the market is typically all to use
Potato starch and rice are mixed, rather than are directly prepared by potato fresh sweet potato.And the additive amount of potato is not high（Horse
The additive amount of bell potato improves the strip-breaking rate that can improve rice flour）.In addition, common potato rice flour is free of anthocyanidin, it is not able to satisfy
Diversification of the people to things, health demand.
Summary of the invention
The purpose of the present invention is overcoming drawbacks described above, provide it is a kind of be more suitable for batch production popularization and application with containing anthocyanidin
The method of fresh sweet potato production potato rice flour.
Technical solution of the present invention：A method of potato rice flour, the potato are made with the fresh sweet potato containing anthocyanidin
The component of rice flour is by weight percentage：Osmanthus coloured silk potato potato fresh sweet potato 40-50% that wash clean is peeled, it impregnates and drains rice 50-
60%；
Method using said components production potato rice flour includes the following steps：
（1）Weighing will be impregnated and drained after rice wash clean, it is stand-by to wear into rice flour；
（2）After osmanthus coloured silk potato potato fresh sweet potato wash clean is peeled by weight（8-9）：（1-2）It is divided into two parts, that part of weight weight
Slurries are worn into after crushing and are sealed installs；That light-weight part smashs into mashed potato to pieces after cooking；
（3）By step（1）With（2）Rice flour, potato slurries, mashed potato be uniformly mixed；
（4）By step（3）Mixture be put into rice flour squeezer silk pressing semi-finished product rice flour, the extruding temperature in rice flour squeezer be made
Degree is set as 105-115 DEG C；
（5）By step（4）Semi-finished product rice flour be put into the baked Fang Nei of closed baked powder 6-10 hours；
（6）By step（5）Processed semi-finished product rice flour carries out loose powder moulding；
（7）By step（6）Processed semi-finished product rice flour is put into barn drying；
（8）By step（7）Processed rice flour is packed to arrive finished product rice flour.
Further, step（1）In, it is impregnated 4-6 hours after rice wash clean with tap water at normal temperature.
Further, step（2）In, the osmanthus coloured silk potato potato fresh sweet potato is held after wearing into slurries with slot bucket, then uses bucket
Lid or preservative film sealing, avoid and the big and easy to oxidize discoloration in air contact surfaces.
Further, step（3）In, it is placed in closed container, reduces after rice flour, potato slurries, mashed potato mixing
Oxidation.
Further, step（4）In, the extruding temperature setting in the rice flour squeezer is 110 DEG C.Be conducive to be passivated fresh
Enzyme in potato.
Further, step（5）In, baked room totally-enclosed is not light-exposed.
Further, step（5）In, Chang Wen fills in steam Dao baked room 10-20 minutes after baked powder 4-6 hours.
Further, step（7）In, the barn temperature is 25-35 degree, and drying time is 10-12 hours.
Further, the rice is old rice.I.e. using non-this season harvest, but the rice of a period of time is placed to do
Rice flour, can reduce the broken strip of finished product rice flour, and the stability of finished product rice flour is higher.
Advantage of the present invention：1, the present invention makes potato rice flour using the osmanthus coloured silk potato potato fresh sweet potato rich in anthocyanidin,
And optimize manufacture craft, compared with using potato starch production potato rice flour, it can be carried out after potato fresh sweet potato harvest
The processing of rice flour is processed into the processing such as starch without being dried, can reduce manufacturing procedure and pollution, reduce cost, and can subtract
Oligotrophic loss（In potato slag and molten nutriment in water）, improve the nutritive value of rice flour；And locality can be solved on the spot
Peasant sells the problem of potato hardly possible.
2, the method for the present invention mixes after rice and potato are worn into rice flour and potato slurries, and potato is further absorbed and utilized
Moisture in slurries improves the nutritional ingredient of finished product rice flour；Meanwhile powder processed is remixed after cooking part potato, it can increase
The toughness of finished product rice flour reduces strip-breaking rate, while the additive amount of potato fresh sweet potato also can be improved, and the nutrition for improving finished product rice flour contains
Amount（Also contain a large amount of anthocyanidin while containing potato nutritional ingredient）.Semi-finished product rice flour is suppressed using high temperature, can be passivated potato
In enzymatic activity can extend the shelf-life of finished product rice flour in this way while guaranteeing quality of rice noodles.
Specific embodiment
Present invention will be further explained below with reference to specific examples.
Embodiment 1
A method of potato rice flour being made with the fresh sweet potato containing anthocyanidin, the component of the potato rice flour is by weight percentage
For：Osmanthus coloured silk potato potato fresh sweet potato 50kg that wash clean is peeled, the rice 50kg drained is impregnated.The rice is to place 1 after harvesting
The rice in year.
Method using said components production potato rice flour includes the following steps：
（1）It will be impregnated 6 hours after rice wash clean with tap water, weigh after draining the water, it is stand-by then to wear into powdery rice flour.
（2）Rice in steep terminates first 1 hour, is divided into two parts after osmanthus coloured silk potato potato fresh sweet potato wash clean is peeled, 1 part
40kg, another 10kg.That part of potato of 40kg wears into potato slurries, and the potato slurries are held with slot bucket, and
It is sealed with bung.That part of 10kg is cooked with steamer, then smashs into mashed potato to pieces.
（3）By step（1）With（2）Rice flour, potato slurries, mashed potato in closed container be uniformly mixed make rice flour
Fully absorb potato slurries.
（4）By step（3）Mixture be put into rice flour squeezer silk pressing semi-finished product rice flour, the extruding of rice flour squeezer be made
Temperature setting is 115 DEG C.High temperature extrusion can be passivated the enzyme in potato fresh sweet potato, prevent from changing colour and improving guaranteeing the quality for finished product rice flour
Phase.Using the higher rice flour squeezer of the degree of automation, suppresses the rice flour come and directly hang on quarter butt and cut by certain length
It cuts.
（5）By step（4）Semi-finished product rice flour be put into the baked Fang Nei of totally-enclosed baked powder 8 hours.
（6）Complete step（5）Afterwards, steam is charged to by step using air energy heat pump（5）20 minutes in the baked room, make bean vermicelli
It is not easy adhesion.
（7）By step（6）Processed semi-finished product rice flour carries out loose powder moulding；
（8）By step（7）Processed semi-finished product rice flour is put into barn drying；Barn temperature is 30 °, and drying time is 10 small
When.
（9）By step（8）Processed rice flour is packed to arrive finished product rice flour.
Comparative example 1
According to the ratio of embodiment 1, water mill will be added at Rice & peanut milk after rice in steep respectively, by whole osmanthus coloured silk potato potato cleanings, gone
Potato slurries are worn into after skin, crushing（Without being added again after cooking potato）.It is pressed after Rice & peanut milk is mixed with potato slurries
Semi-finished product rice flour is made, press temperature is 80-85 DEG C of routine.Subsequent operation and step（5）-（9）It is identical.
The comparison of finished product rice flour：The rice flour mouthfeel of embodiment 1 is smooth, the fresh fragrance containing potato, strip-breaking rate 0.6%, powder
Silk color is atropurpureus, and glossiness is good；In addition, in finished product rice flour, anthocyanidin content 30mg/100g.The rice of comparative example 1
Powder mouthfeel is a bit coarse, strip-breaking rate 80%, and bean vermicelli color is dark brown, and glossiness is poor.
Embodiment 2
A method of potato rice flour being made with the fresh sweet potato containing anthocyanidin, the component of the potato rice flour is by weight percentage
For：Osmanthus coloured silk potato potato fresh sweet potato 45kg that wash clean is peeled, the rice 55kg drained is impregnated.The rice is to place after harvesting
1.5 years rice.
Method using said components production potato rice flour includes the following steps：
（1）It will be impregnated 4 hours after rice wash clean with tap water, weigh after draining the water, it is stand-by then to wear into rice flour.
（2）Rice in steep terminates first 1 hour, is divided into two parts after osmanthus coloured silk potato potato fresh sweet potato wash clean is peeled, 1 part
37kg, another 8kg.That part of potato of 37kg is crushed, and wears into potato slurries, the potato slurries are contained with slot bucket
It puts, and is sealed with bung.That part of 8kg is cooked with steamer, then smashs into mashed potato to pieces.
（3）By step（1）With（2）Rice flour, potato slurries, mashed potato in closed container be uniformly mixed make rice flour
Fully absorb potato slurries.
（4）By step（3）Mixture be put into rice flour squeezer silk pressing semi-finished product rice flour, the extruding of rice flour squeezer be made
Temperature setting is 110 DEG C.High temperature extrusion can be passivated the enzyme in potato fresh sweet potato, prevent from changing colour and improving guaranteeing the quality for finished product rice flour
Phase.Using the higher rice flour squeezer of the degree of automation, suppresses the rice flour come and directly hang on quarter butt and cut by certain length
It cuts.
（5）By step（4）Semi-finished product rice flour be put into the baked Fang Nei of totally-enclosed baked powder 8 hours.
（6）Steam is charged to by step using air energy heat pump（5）20 minutes in the baked room, bean vermicelli is made to be not easy adhesion.
（7）By step（6）Processed semi-finished product rice flour carries out loose powder moulding；
（8）By step（7）Processed semi-finished product rice flour is put into barn drying；Barn temperature is 30, and drying time is 10 hours.
（9）By step（8）Processed rice flour is packed to arrive finished product rice flour.
Comparative example 2
According to the ratio of embodiment 2, water mill will be added at Rice & peanut milk after rice in steep respectively, by part osmanthus coloured silk potato potato cleaning, gone
Potato slurries are worn into after skin, crushing, and another part potato is cooked into rear mashed into paste.By Rice & peanut milk, potato slurries, Ma Ling
Mashed potatoes are uniformly mixed, and are held with common stand.It is then pressed into semi-finished product rice flour, press temperature is 80-85 DEG C of routine.
Subsequent operation and step（5）-（9）It is identical.
Finished product comparison：The rice flour mouthfeel of embodiment 2 is smooth, the fresh fragrance containing potato, strip-breaking rate 0.5%, bean vermicelli color
For atropurpureus, glossiness is good, and the shelf-life is 18 months.The rice flour mouthfeel of comparative example 2 is a bit coarse, strip-breaking rate 20%, powder
Silk color is dark brown, and the shelf-life is 13 months.
Comparative example 3
Osmanthus coloured silk potato potato fresh sweet potato 25kg that wash clean is peeled, the rice 75kg drained is impregnated.Water will be added after rice in steep respectively
Rice & peanut milk is worn into, potato slurries will be worn into after osmanthus coloured silk potato potato cleaning, peeling, crushing.By Rice & peanut milk, potato slurries, Ma Ling
Mashed potatoes are uniformly mixed, and are held with common stand.It is then pressed into semi-finished product rice flour, press temperature is 80-85 DEG C of routine.
Subsequent operation and step（5）-（9）It is identical.
Embodiment 2 and the finished product rice flour nutritional ingredient of comparative example 3 see the table below.
As seen from the above table, the content of potato fresh sweet potato improves, and cooperates the improvement of technique, the nutritional ingredient of finished product rice flour
It is corresponding to be promoted.
It should be understood that these examples are only for illustrating the present invention and are not intended to limit the scope of the present invention.In addition, it should also be understood that,
After reading the content taught by the present invention, those skilled in the art can various modifications may be made or change to the present invention, these
Equivalent form is also fallen within the scope of the appended claims of the present application.
Claims (9)
1. a kind of method with the fresh sweet potato production potato rice flour containing anthocyanidin, which is characterized in that the group of the potato rice flour
Divide and is by weight percentage：Osmanthus coloured silk potato potato fresh sweet potato 40-50% that wash clean is peeled, it impregnates and drains rice 50-60%；
Method using said components production potato rice flour includes the following steps：
（1）Weighing will be impregnated and drained after rice wash clean, it is stand-by to wear into rice flour；
（2）Osmanthus coloured silk potato potato fresh sweet potato wash clean is peeled by weight（8-9）：（1-2）It is divided into two parts, that part of powder of weight weight
Slurries are worn into after broken and are sealed installs；That light-weight part smashs into mashed potato to pieces after cooking；
（3）By step（1）With（2）Rice flour, potato slurries, mashed potato be uniformly mixed；
（4）By step（3）Mixture be put into rice flour squeezer silk pressing semi-finished product rice flour, the extruding temperature in rice flour squeezer be made
Degree is set as 105-115 DEG C；
（5）By step（4）Semi-finished product rice flour be put into the baked Fang Nei of closed baked powder 6-10 hours；
（6）By step（5）Processed semi-finished product rice flour carries out loose powder moulding；
（7）By step（6）Processed semi-finished product rice flour is put into barn drying；
（8）By step（7）Processed rice flour is packed, and finished product rice flour is obtained.
2. as described in claim 1 with the method for the fresh sweet potato production potato rice flour containing anthocyanidin, it is characterised in that：Step
（1）In, it is impregnated 4-6 hours after rice wash clean with tap water at normal temperature.
3. as described in claim 1 with the method for the fresh sweet potato production potato rice flour containing anthocyanidin, it is characterised in that：Step
（2）In, the osmanthus coloured silk potato potato fresh sweet potato is worn into slurries and is held with slot bucket, then is sealed with bung or preservative film.
4. as described in claim 1 with the method for the fresh sweet potato production potato rice flour containing anthocyanidin, it is characterised in that：Step
（3）In, it is placed in closed container after rice flour, potato slurries, mashed potato mixing.
5. as described in claim 1 with the method for the fresh sweet potato production potato rice flour containing anthocyanidin, it is characterised in that：Step
（4）In, the extruding temperature setting in the rice flour squeezer is 110 DEG C.
6. as described in claim 1 with the method for the fresh sweet potato production potato rice flour containing anthocyanidin, it is characterised in that：Step
（5）In, baked room totally-enclosed is not light-exposed.
7. as described in claim 1 with the method for the fresh sweet potato production potato rice flour containing anthocyanidin, it is characterised in that：Step
（5）In, Chang Wen fills in steam Dao baked room 10-20 minutes after baked powder 4-6 hours.
8. as described in claim 1 with the method for the fresh sweet potato production potato rice flour containing anthocyanidin, it is characterised in that：Step
（7）In, the barn temperature is 25-35 degree, and drying time is 10-12 hours.
9. as described in claim 1 with the method for the fresh sweet potato production potato rice flour containing anthocyanidin, it is characterised in that：It is described big
Rice is old rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810481083.9A CN108925911A (en) | 2018-05-18 | 2018-05-18 | A method of potato rice flour is made with the fresh sweet potato containing anthocyanidin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810481083.9A CN108925911A (en) | 2018-05-18 | 2018-05-18 | A method of potato rice flour is made with the fresh sweet potato containing anthocyanidin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108925911A true CN108925911A (en) | 2018-12-04 |
Family
ID=64449425
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810481083.9A Pending CN108925911A (en) | 2018-05-18 | 2018-05-18 | A method of potato rice flour is made with the fresh sweet potato containing anthocyanidin |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108925911A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642892A (en) * | 2015-02-02 | 2015-05-27 | 广西贵港市港九粮食制品有限公司 | Preparation method of red rice vermicelli |
| CN106063545A (en) * | 2016-05-31 | 2016-11-02 | 中国农业科学院农产品加工研究所 | A kind of processing method of fresh-cut potato ground rice |
| CN106072180A (en) * | 2016-06-17 | 2016-11-09 | 定西薯宝农业科技发展有限责任公司 | A kind of potato full-powder bean noodles improving anthocyanidin content and preparation method thereof |
| CN106562401A (en) * | 2016-11-04 | 2017-04-19 | 尚万振 | Sweet potato vermicelli, and production method thereof |
-
2018
- 2018-05-18 CN CN201810481083.9A patent/CN108925911A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642892A (en) * | 2015-02-02 | 2015-05-27 | 广西贵港市港九粮食制品有限公司 | Preparation method of red rice vermicelli |
| CN106063545A (en) * | 2016-05-31 | 2016-11-02 | 中国农业科学院农产品加工研究所 | A kind of processing method of fresh-cut potato ground rice |
| CN106072180A (en) * | 2016-06-17 | 2016-11-09 | 定西薯宝农业科技发展有限责任公司 | A kind of potato full-powder bean noodles improving anthocyanidin content and preparation method thereof |
| CN106562401A (en) * | 2016-11-04 | 2017-04-19 | 尚万振 | Sweet potato vermicelli, and production method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108713678A (en) | It is a kind of to be made of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate | |
| CN108925827A (en) | It is a kind of to be made of fresh sweet potato and the potato instant rice stick production method of low strip-breaking rate | |
| CN108902687A (en) | The instant rice stick processing method of one seed potato fresh sweet potato production | |
| CN103039853A (en) | Formula of tartary buckwheat rice noodle and processing process | |
| CN109198396A (en) | The instant rice stick processing method containing anthocyanidin of one seed potato fresh sweet potato production | |
| CN102048088A (en) | Method for preparing potato favour fried rice crust | |
| CN108925911A (en) | A method of potato rice flour is made with the fresh sweet potato containing anthocyanidin | |
| KR20170091235A (en) | Food composition for source comprising cockles | |
| CN108936225A (en) | A method of potato rice flour is made with potato fresh sweet potato containing anthocyanidin | |
| CN108813353A (en) | With the fresh sweet potato containing anthocyanidin and add glutinous rice flour production potato rice flour method | |
| CN108713679A (en) | With the fresh sweet potato containing anthocyanidin and freshen wheat flour make potato rice flour method | |
| CN108771113A (en) | With the fresh sweet potato containing anthocyanidin and freshen corn flour make potato rice flour method | |
| CN108925898A (en) | With the fresh sweet potato containing anthocyanidin and add tapioca starch production potato rice flour method | |
| CN108740725A (en) | With the fresh sweet potato containing anthocyanidin and add sweet potato flour make potato rice flour method | |
| CN109170518A (en) | A kind of potato instant rice stick processing method made of the fresh sweet potato containing anthocyanidin | |
| CN109007560A (en) | Add the instant rice stick processing method of the color potato fresh sweet potato production of glutinous rice flour | |
| CN109007559A (en) | Add the instant rice stick processing method of the color potato fresh sweet potato production of tapioca starch | |
| CN108967855A (en) | Freshen the instant rice stick processing method of the color potato fresh sweet potato production of corn flour | |
| CN108669430A (en) | The method that one seed potato fresh sweet potato makes potato rice flour | |
| CN109043312A (en) | Add the instant rice stick processing method of the color potato fresh sweet potato production of sweet potato flour | |
| CN108925826A (en) | Freshen the instant rice stick processing method of the color potato fresh sweet potato production of wheat flour | |
| CN108967847A (en) | A kind of high dietary-fiber purple sweet potato rice flour | |
| KR20170087256A (en) | Manufacture of rice grain syrup with chestnuts | |
| CN108967844A (en) | A kind of potato rice flour | |
| CN108967857A (en) | A kind of lotus rhizome rice flour |
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: 20181204 |