CN109123399A - A kind of glutinous rice vermicelli and preparation method thereof - Google Patents
A kind of glutinous rice vermicelli and preparation method thereof Download PDFInfo
- Publication number
- CN109123399A CN109123399A CN201810925583.7A CN201810925583A CN109123399A CN 109123399 A CN109123399 A CN 109123399A CN 201810925583 A CN201810925583 A CN 201810925583A CN 109123399 A CN109123399 A CN 109123399A
- Authority
- CN
- China
- Prior art keywords
- glutinous rice
- flour
- noodles
- vermicelli
- dry
- 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The present invention relates to a kind of glutinous rice vermicelli and preparation method thereof, it is related to food processing field, the component of the glutinous rice vermicelli includes 80-95% flour, 5-20% glutinous rice flour, and additive, the method is the water of meter Chong such as to be added and account for 0.1% isoamylase of meter weight wet milling together after impregnating glutinous rice, is sifted out, it is mixed again with flour after spraying drying powder-forming and face, vermicelli is made.Compared with prior art, glutinous rice noodles produced by the present invention surface is smooth, color brilliant white；Soup is not mixed when boiling, the boiling time is no different with common noodles；Noodles curing rear surface is white, and the sliding mouth of softness has glutinous rice fragrance；Good-extensibility has chewiness.The made noodles of this method are the wholefoods for not adding any edible colloid.
Description
Technical field
The invention belongs to food processing and production fields more particularly to a kind of glutinous rice vermicelli and preparation method thereof.
Background technique
Glutinous rice is one of main cereal crops in China, is the important source material for making Chinese traditional food, such as the rice dumpling, fiber crops
Potato, rice cake etc..Glutinous rice nutritive value is higher, contains the objects such as starch, lipid, protein, carbohydrate, calcium, phosphorus, iron and vitamin B
Matter, can mild taste, strengthening QI of middle-JIAO.Glutinous rice flour is mainly made of (the two content is about 91% and 9%) starch and protein, glutinous
Amylopectin content in rice starch is up to 98% or so.Compared to other rice, the expansibility of glutinous rice flour is small, sticky big, fragrant child
And softness, application of the glutinous rice flour in numerous food product are also attributable to these characteristics.But single glutinous rice or the food of glutinous rice flour production
Product are difficult to digest due to high containing branched chain starch after ingesting, this is that glutinous rice is difficult to become the factor of main staple food raw material, and plantation
Process low in economic efficiency reason.
Self- raising flour is inexpensive, directly production noodles, and because its gluten content is low, made noodles work in-process is easily broken
Item, broken face head are more, and noodle color is deep；The easily mixed soup of boiling, noodles are easily broken, and entrance is thicker, poor quality, need to add various hydrophilic
Glue and chemical addition agent can be only achieved product quality requirement.As the improvement of people's living standards, to the quality requirements of noodles
It is higher and higher, it is desirable that it is safe, full of nutrition, it is in good taste, flavor is various etc..Due to using medium strength flour production noodles to improve face at present
When the quality of item, different edible glue and chemical addition agent are added, all by chemical treatment, food safety may be caused,
Therefore, the present invention replaces hydrophilic colloid using the glutinous rice flour of certain fineness degree, by changing traditional manufacture craft, reaches raising
The quality of noodles improves the mouthfeel of boiling noodles, and the characteristic noodles with glutinous rice nutrition and fragrance.
Summary of the invention
For deficiency and defect existing for above-mentioned glutinous rice and bottom surface muscle production vermicelli, the purpose of the present invention is to provide one kind
Glutinous rice vermicelli and preparation method thereof are made on the basis of original production technology principle by wet milling glutinous rice and spray drying
Make glutinous rice flour, on the basis of not using hydrophilic gel and chemical addition agent, the glutinous rice vermicelli of production is enable to be obviously improved noodles
Apparent color and surface smoothness, after noodles boiling, soft lubricious, good-extensibility has chewiness, does not mix soup, has natural glutinous rice
Flavor.
The present invention through the following technical solutions to achieve the above objectives:
The present invention provides a kind of glutinous rice vermicelli, the component of the glutinous rice vermicelli includes flour, glutinous rice flour, salt and eats
The mass percent of alkali, the flour and glutinous rice flour is respectively 80-95% and 5-20%, the dosage difference of the salt and dietary alkali
The 0.8-1.5% and 0.1-0.5% of gross mass and when face, add water inventory to be flour and glutinous rice flour after mixing for flour with glutinous rice flour
The 30-40% of gross mass after mixing.
Further, the flour is Self- raising flour or Plain flour；The glutinous rice be Xian glutinous rice or milled round grain glutinous rice, glutinous rice
Precision need to reach country-level glutinous rice standard.
The present invention also provides the production methods of above-mentioned glutinous rice vermicelli, comprising the following steps:
The preparation of step 1. glutinous rice flour
By glutinous rice through soaking at room temperature, the isoamylase that glutinous rice flour gross weight 0.1% is added carries out wet milling mashing, crosses 60-
120 meshes, controlled enzymatic hydrolysis time are 30-70min, are then spray-dried, and glutinous rice flour is obtained；
Step 2. mixes dough making
The glutinous rice flour that mass percent is 5-20% is added in flour, mixes, refined salt, the 0.1- of 0.8-1.5% is added
0.5% dietary alkali, adds water to be mixed, and forms dough in bulk, will stand 5-6min with good dough.
Step 3. rolls dough, cuts into face
Using pressure roller, dough is pressed into base, then roll forming face band, face band is stood into 3-5min, then is rolled, slitting at
Face；
Step 4. is dry, obtains finished product.
Further, in the step 1,60-120 mesh sieve is selected to be sieved.
Further, the method in the step 2 and face are as follows: 5-8min is first mixed under the speed of 90rpm/min, so
Afterwards, 120rpm/min mixing 6-10min.
Further, in the step 3, roll the method for musculus cutaneus are as follows: first adjust the bundle of pressure roller away from for 4mm, by bulk
Dough is pressed into base, then pricks in two rollers away from forming face band is delayed for 3mm pushing, stands 3-5min, pricking away under 2mm and 1mm
After rolling respectively, cut through dough and cream scraper into face.
Further, in the step 4, dry method includes three phases, successively are as follows:
First stage: high temperature and humidity is dry: 40-45 DEG C, the humidity of 85-92%, and dry 4-6min；
Second stage: wet drying in low temperature: 28-30 DEG C, the humidity of 70-75%, dry 6-10min；
Phase III: low temperature and low humidity is dry: 25-28 DEG C, the humidity of 40-45%, and dry 5-8min.
The principle of the present invention are as follows: be capable of forming branching networks under hydrothermal using high containing branched chain starch molecule in glutinous rice
Structure plays enhancing gluten since branched amylopectin molecules amount is big, can enhance the network structure of mucedin after formation network structure
Effect.Amylopectin has preferable stickiness, and soft flexible structure can be formed after hydrothermal.In addition, glutinous rice
In except rich in addition to amylopectin, also containing substances such as protein, carbohydrate, calcium, phosphorus, iron and vitamin Bs.Glutinous rice is soaking, enzyme
After solving defibrination, sieving, spray drying, obtained powdery glutinous rice flour, which is directly added into flour, is used to produce glutinous rice vermicelli, in production not
Any other hydrophilic gel is added, by pretreatment and adjusting process parameter, makes to produce noodles any surface finish, white, tool
There is glutinous rice flavor, noodles softness slides mouth after boiling, flexible.
The beneficial effects of the present invention are: the present invention provides a kind of glutinous rice vermicelli and preparation method thereof, the glutinous rice vermicelli
In do not add any edible glue, reached by changing production technology and technology and increase noodles smoothness of the surface, make its surface be in
Brilliant white；Noodles boiling does not mix soup, good-extensibility, and the sliding mouth of softness has glutinous rice fragrance.
Specific embodiment
The application is described in further detail below, it is necessary to which indicated herein to be, following specific embodiments are only used
It is further detailed in the application, should not be understood as the limitation to the application protection scope, person skilled in art
Some nonessential modifications and adaptations can be made to the application according to above-mentioned application content.
Present embodiments provide a kind of glutinous rice vermicelli and preparation method thereof, the component of the glutinous rice vermicelli include flour,
The mass percent of glutinous rice flour, salt and dietary alkali, the flour and glutinous rice flour is respectively 80-95% and 5-20%, the salt and
The dosage of dietary alkali be respectively after flour is mixed with glutinous rice flour the 0.8-1.5% and 0.1-0.5% of gross mass and when face add water total
Amount is the 30-40% of gross mass after flour is mixed with glutinous rice flour.
The flour is Self- raising flour or Plain flour；
The glutinous rice is Xian glutinous rice or milled round grain glutinous rice, and the precision of glutinous rice need to reach country-level glutinous rice standard.
The production method of the glutinous rice flour, comprising the following steps:
The preparation of step 1. glutinous rice flour
Glutinous rice is first soaked in water, soaking treated glutinous rice the cooks more soft chewy of rear mouthfeel, soaking time with
Until hand twirl glutinous rice can twist into pieces, 4-6h is impregnated under normal conditions, winter is in 10h or more.
Then the water of the weight such as glutinous rice is added in drainage after immersion, after dissolving isoamylase with part of water, squeeze into together
It is beaten in rice, obtains slurries, wherein the additional amount of isoamylase is the 0.1% of glutinous rice gross mass；Isoamylase only hydrolyzes branch
- the 1 of starch branching-point, 6 glycosidic linkages cut entire side shoot, form amylose different in size；The present invention needs strict control different
The dosage of amylase destroys the amylopectin structure in glutinous rice by part cracking, can enhance subsequent mucedin to be formed
Network structure, enhance the toughness of gluten.
Slurries sieving, oversize are beaten sieving again, merge material needed for screenings is；60-120 mesh is selected when sieving
Sieve, for sieve pore less than 60 mesh, vermicelli mouthfeel is thicker, is greater than 120 mu, meticulous, glutinous rice flour undersized, proportion of starch broken is serious, shadow
Ring the extensibility and elasticity of noodles.
Spray drying obtains glutinous rice flour；Wherein, it is enzymolysis time that enzyme solution, which is added, and is beaten to the time of spray drying,
It need to control within the scope of 30-70min, enzymolysis time is short, and starch granules structure is not destroyed, and enzymolysis time is too long, starch granules
Cracking degree is big, all influences flexibility, the extensibility of noodles smoothness of the surface and noodles.
Step 2. mixes dough making
The glutinous rice flour that mass percent is 5-20% step 1 is added in flour, uniformly mixes 4-7min.
Add the dietary alkali of water, the refined salt that mixed powder gross mass 0.8-1.5% is added, 0.1-0.5%.Wherein, total plus water
Amount control mixed powder total weight 30-40%, when specific operation, first weigh weight percent be 0.8-1.5% refined salt,
The dietary alkali of 0.1-0.5% is added in mixed powder after part aqueous solution, then remaining water is all added in flour.
And face, 5-8min is first mixed under the speed of 90rpm/min, then, 120rpm/min mixing 6-10min makes water
The dough of bulk is mixed to form with flour；5-6min is stood with good dough.
Step 3. rolls musculus cutaneus, cuts into noodles
First adjust pressure roller bundle away from be 4mm, the dough of bulk is pressed into base, then two rollers prick away from for 3mm push delay
Face band is stood 3-5min by forming face band；Dough in step 2 is stood and the face band of step 3 is stood, and is to guarantee that starch has sufficiently
Water suction and moisture to starch granules internal migration.Time of repose is too short, and noodles surface flatness is poor, and boiling is easily muddy；It is too long,
There is powdery in noodles dry tack free, and rolling effect is poor.
After rolling respectively after standing in the case where pricking away from for 2mm and 1mm, cuts through dough and cream scraper into noodles, that is, obtain the glutinous rice
Vermicelli.
Step 4. is dry, manufactured goods
Vermicelli are through three drying stages:
First stage: high temperature and humidity is dry: 40-45 DEG C, the humidity of 85-92%, and dry 4-6min；
Second stage: wet drying in low temperature: 28-30 DEG C, the humidity of 70-75%, dry 6-10min；
Phase III: low temperature and low humidity is dry: 25-28 DEG C, the humidity of 40-45%, and dry 5-8min；
It completes after three phases are dry to be finished product, packaging.
Technical solution of the present invention is described in detail below according to specific embodiment.
Embodiment 1
Present embodiments provide influence of the different glutinous rice flour additive amounts to Quality of Fine Dried Noodles, the preparation method of glutinous rice flour therein
Same as above, experiment is divided into 6 groups, muscle face in the glutinous rice flour addition for being 0,1%, 5%, 10%, 15%, 20% by weight percent
In powder, add refined salt and dietary alkali, prepare glutinous rice vermicelli according to above-mentioned steps, the vermicelli that glutinous rice is not added are control, dry
Obtain finished product.
According to the glutinous rice vermicelli that examples detailed above produces, vermicelli surface color and finish have glutinous rice with being obviously improved
Fragrance, without other fragrance, such as tart flavour, musty.
It is measured using chromascope, the setting of parameter L, a, b value of chromascope are as follows: L is+100 to be most white, and -100 be most black；a
Be for+100 it is dark red, -100 is dark green；B be+100 be it is deep yellow, -100 is dark blue；△ E is the L of object being measured, a, b value and standard
The weighted average of difference between blank, △ E value more small sample color difference are fewer (small).As a result as shown in table 1 below:
The variation of color value after the noodles of 1. Different adding amount glutinous rice flour of table are dry
| Additive amount | L | a | b | △E |
| 0 | 90.84±0.05d | 0.92±0.03a | 9.76±0.05a | 8.18±0.04a |
| 1 | 90.80±0.05d | 0.85±0.04b | 9.73±0.03a | 8.15±0.04a |
| 5 | 91.10±0.06c | 0.82±0.03b | 8.80±0.08b | 7.28±0.04b |
| 10 | 91.18±0.04c | 0.82±0.02b | 8.60±0.06c | 6.94±0.05c |
| 15 | 91.63±0.05b | 0.80±0.03b | 7.74±0.04d | 6.01±0.07d |
| 20 | 92.07±0.05a | 0.75±0.04c | 6.91±0.05e | 5.32±0.05e |
It can be seen that in table 1, with the increase of glutinous rice flour dosage, the whiteness of finished dried noodles increases, and color difference reduces, and quality mentions
It rises.
According to the standard method quality of instrumental test dried noodles and boiling noodles.Dried noodles measure crisp brittleness, and
The extension value of boiling noodles.As a result as shown in table 2 below:
The variation of noodles texture after the boiling of 2. Different adding amount glutinous rice flour of table
It can be seen that the increase with glutinous rice flour additional amount in table 2, the ripe strip-breaking rate of noodles is declined to a great extent, cooked after boiling
It adjusts loss decline, stretching distance to improve, illustrates that noodles toughness is stronger, extensibility is more preferable, does not mix soup after boiling after boiling；Work as glutinous rice
When powder addition is more than 20%, the quality dramatic decrease of noodles.It can be seen that in table 2, the optimum dose of glutinous rice flour is 5-15%.
Embodiment 2
Present embodiments provide the influence under different isoamylase dosages and enzymolysis time to glutinous rice Quality of Fine Dried Noodles, step packet
Include: 25-30 DEG C of water of glutinous rice flour being impregnated into drainage after 4h, adds water according to 1:1 mass ratio, be separately added into 0,0.1%, 0.2%,
0.3% isoamylase, mashing cross 60-120 mesh, obtain glutinous rice flour after spray-dried.By 15% glutinous rice flour and 85% face
Powder is pre-mixed 4min, and 0.8% refined salt of mixed powder gross mass, 0.1% dietary alkali, 30% water and face is added, and obtains dough, stands
5min, pressure surface, the face band of acquisition stand 3min again, and slitting is at face, dry, acquisition finished product.
According to the standard method quality of instrumental test dried noodles and boiling noodles.Dried noodles measure crisp brittleness, and
The extension value of boiling noodles.As a result as shown in table 3 below:
Under the different isoamylase dosages of table 3. after dried noodles and boiling noodles texture variation
From table 3 it is observed that noodles toughness is best under 0.1% isoamylase enzymatic hydrolysis condition, too high or too low equal shadow
Ring its quality.
0.1% isoamylase dosage is taken, measures enzymolysis time respectively to prepare under 10,20,30,50,70,80min
Boiling noodles quality, as a result as shown in table 4 below:
The variation of noodles texture under the different enzymolysis times of table 4.
As can be seen that being within the scope of 30-70min in enzymolysis time in table 4, it is ensured that the toughness of noodles meets the requirements.
Embodiment 3
Present embodiments provide the influence of dough and face with stewing process to glutinous rice noodle quality, wherein the system of glutinous rice flour
Standby process takes 10% glutinous rice flour and 90% flour with embodiment 2 (0.1% isoamylase, enzymolysis time 50min cross 60 meshes),
1.5% refined salt of mixed powder gross mass, 0.5 dietary alkali and 40% water and face is added in uniformly mixing 7min, obtains dough, then pressing
Lower acquisition face band is prolonged in roll-in, finally cuts into face, and dry acquisition finished product.
Wherein, stand 5-6min after obtaining dough, stand 3-5min after obtaining face band, using no stewing process as pair
According to, the quality of glutinous rice vermicelli is measured, as shown in table 5 below:
Table 5: influence of the stewing process to Quality of Fine Dried Noodles
As can be seen that stewing process can significantly improve noodles toughness in table 5, reduce Cuisine loss rate, it is easy to solve boiling
The problem of mixed soup.
Embodiment 4
In the present embodiment, Self- raising flour and glutinous rice flour mass ratio are respectively 80%:20%, and mixed powder total weight is added
1% salt, 0.2% sodium carbonate and 35% water, wherein 20% water is for dissolving salt and sodium carbonate.
Embodiment 5
In the present embodiment, Plain flour and glutinous rice flour mass ratio are respectively 90%:10%, and mixed powder total weight is added
1% salt, 0.2% sodium carbonate and 35% water, wherein 20% water is for dissolving salt and sodium carbonate.
Embodiment 6
In the present embodiment, Plain flour and glutinous rice flour mass ratio are respectively 95%:5%, and mixed powder total weight 1% is added
Salt, 0.2% sodium carbonate and 35% water, wherein 20% water is for dissolving salt and sodium carbonate.
Embodiment 7
In the present embodiment, Plain flour and glutinous rice flour mass ratio are respectively 90%:10%, and mixed powder total weight is added
1.5% salt, 0.1% sodium carbonate, 30% water, wherein 20% water is for dissolving salt and sodium carbonate.
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
Limitations on the scope of the patent of the present invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to guarantor of the invention
Protect range.
Claims (8)
1. a kind of glutinous rice vermicelli, which is characterized in that the component of the glutinous rice vermicelli includes flour, glutinous rice flour, salt and dietary alkali,
The mass percent of the flour and glutinous rice flour is respectively 80-95% and 5-20%, and the dosage of the salt and dietary alkali is respectively
The 0.8-1.5% and 0.1-0.5% of gross mass and when face, add water inventory to be that flour and glutinous rice flour are mixed after flour is mixed with glutinous rice flour
The 30-40% of gross mass after conjunction.
2. a kind of glutinous rice vermicelli according to claim 1, which is characterized in that the glutinous rice flour is glutinous rice through 0.1% different shallow lake
It is obtained after the enzymatic hydrolysis 30-70min processing of powder enzyme.
3. a kind of glutinous rice vermicelli according to claim 1, which is characterized in that the flour is Self- raising flour or middle muscle face
Powder；The glutinous rice flour is Xian glutinous rice flour or milled round grain glutinous rice powder, and the precision of glutinous rice need to reach country-level glutinous rice standard.
4. a kind of production method of glutinous rice vermicelli a method according to any one of claims 1-3, which comprises the following steps:
The preparation of step 1. glutinous rice flour
By glutinous rice through soaking at room temperature, the isoamylase that glutinous rice flour gross weight 0.1% is added carries out wet milling mashing, crosses 60-120 mesh
Sieve, controlled enzymatic hydrolysis time are 30-70min, are then spray-dried, and glutinous rice flour is obtained；
Step 2. mixes dough making
The glutinous rice flour that mass percent is 5-20% is added in flour, mixes, refined salt, the 0.1-0.5% of 0.8-1.5% is added
Dietary alkali, add water to be mixed, form bulk dough, 5-6min will be stood with good dough.
Step 3. rolls dough, cuts into noodles
Using pressure roller, dough is pressed into base, then roll forming face band, face band is stood into 3-5min, then roll, cut into noodles；
Step 4. is dry, obtains finished product.
5. a kind of production method of glutinous rice vermicelli according to claim 4, which is characterized in that in the step 1, selection
60-120 mesh sieve is sieved.
6. a kind of production method of glutinous rice vermicelli according to claim 4, which is characterized in that in the step 2 and face
Method are as follows: 5-8min is first mixed under the speed of 90rpm/min, then, 120rpm/min mixing 6-10min.
7. a kind of production method of glutinous rice vermicelli according to claim 4, which is characterized in that in the step 3, roll face
The method of skin are as follows: first adjust pressure roller bundle away from be 4mm, the dough of bulk is pressed into base, then two rollers bundle away from for 3mm under roll
Forming face band afterwards stands 3-5min, after rolling respectively in the case where pricking away from for 2mm and 1mm, cuts through dough and cream scraper into noodles.
8. a kind of production method of glutinous rice vermicelli according to claim 4, which is characterized in that in the step 4, dry
Method includes three phases, successively are as follows:
First stage: high temperature and humidity is dry: 40-45 DEG C, the humidity of 85-92%, and dry 4-6min；
Second stage: wet drying in low temperature: 28-30 DEG C, the humidity of 70-75%, dry 6-10min；
Phase III: low temperature and low humidity is dry: 25-28 DEG C, the humidity of 40-45%, and dry 5-8min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810925583.7A CN109123399A (en) | 2018-08-15 | 2018-08-15 | A kind of glutinous rice vermicelli and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810925583.7A CN109123399A (en) | 2018-08-15 | 2018-08-15 | A kind of glutinous rice vermicelli and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109123399A true CN109123399A (en) | 2019-01-04 |
Family
ID=64793147
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810925583.7A Pending CN109123399A (en) | 2018-08-15 | 2018-08-15 | A kind of glutinous rice vermicelli and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109123399A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115067461A (en) * | 2022-06-17 | 2022-09-20 | 浙江古茗科技有限公司 | Food coloring composition, preparation method of glutinous rice balls and glutinous rice balls |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08131105A (en) * | 1994-11-04 | 1996-05-28 | Sasaki Seimenjiyo:Kk | Production of glutinous rice-containing noodle |
| CN102696963A (en) * | 2012-06-14 | 2012-10-03 | 高文奇 | Noodles made of minor cereals |
| JP2014200245A (en) * | 2013-09-12 | 2014-10-27 | 日本食品化工株式会社 | Production method of food product, food product, and texture improver for food product |
| CN106343355A (en) * | 2016-08-26 | 2017-01-25 | 河南农业大学 | Wax-gourd-juice noodles and production process thereof |
| CN106551242A (en) * | 2016-10-21 | 2017-04-05 | 武汉轻工大学 | Aging resistance steamed bun powder and preparation method thereof and aging resistance steamed bread and preparation method thereof |
| CN107279710A (en) * | 2017-06-13 | 2017-10-24 | 蚌埠市金旺食品有限公司 | A kind of preparation method for improving wheaten food toughness |
-
2018
- 2018-08-15 CN CN201810925583.7A patent/CN109123399A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08131105A (en) * | 1994-11-04 | 1996-05-28 | Sasaki Seimenjiyo:Kk | Production of glutinous rice-containing noodle |
| CN102696963A (en) * | 2012-06-14 | 2012-10-03 | 高文奇 | Noodles made of minor cereals |
| JP2014200245A (en) * | 2013-09-12 | 2014-10-27 | 日本食品化工株式会社 | Production method of food product, food product, and texture improver for food product |
| CN106343355A (en) * | 2016-08-26 | 2017-01-25 | 河南农业大学 | Wax-gourd-juice noodles and production process thereof |
| CN106551242A (en) * | 2016-10-21 | 2017-04-05 | 武汉轻工大学 | Aging resistance steamed bun powder and preparation method thereof and aging resistance steamed bread and preparation method thereof |
| CN107279710A (en) * | 2017-06-13 | 2017-10-24 | 蚌埠市金旺食品有限公司 | A kind of preparation method for improving wheaten food toughness |
Non-Patent Citations (5)
| Title |
|---|
| 刘钟栋: "《食品添加剂在粮油制品中的应用》", 31 August 2001, 中国轻工业出版社 * |
| 夏文水: "《食品工艺学》", 31 January 2007, 中国轻工业出版社 * |
| 陈力宏: "异淀粉酶及其在食品中的应用", 《食品科学》 * |
| 隋继学，等: "《速冻食品加工技术》", 30 September 2014, 中国农业大学出版社 * |
| 食家饭: "《半间 灶披间》", 30 June 2013, 上海文化出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115067461A (en) * | 2022-06-17 | 2022-09-20 | 浙江古茗科技有限公司 | Food coloring composition, preparation method of glutinous rice balls and glutinous rice balls |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104304988B (en) | A kind of whole wheat boils face and its processing method soon | |
| CN105285707A (en) | Potato whole powder fine dried noodles and processing method thereof | |
| CN105165955A (en) | Corn steamed bun preblended flour, corn steamed buns, preparation method of corn steamed bun preblended flour and preparation method of corn steamed buns | |
| CN106578923A (en) | Non-fried highland barley instant noodles | |
| CN106962778A (en) | A kind of fresh potato non-fried convenience type zheganmian and preparation method | |
| CN108419991A (en) | The preparation process of potato noodles | |
| CN108740757A (en) | A kind of barley nutritional coarse cereals instant noodle and its processing method | |
| KR101428862B1 (en) | Brown rice citron flakes and manufacturing method thereof | |
| CN104982484B (en) | A kind of brown rice preliminary mixing powder of bread and preparation method thereof | |
| CN115005373A (en) | Low-sodium fine dried noodles and preparation method thereof | |
| US20220046951A1 (en) | Plant protein-based whole-cut fried chicken nugget and preparation method thereof | |
| CN113575644A (en) | Tartary buckwheat biscuit and preparation method thereof | |
| CN109123399A (en) | A kind of glutinous rice vermicelli and preparation method thereof | |
| CN107637642A (en) | A kind of wheat malt biscuit and preparation method thereof | |
| CN107279728A (en) | A kind of glycan Chinese wampee leaf local flavor Chinese mugwort glutinous rice cake and preparation method thereof | |
| CN106578924A (en) | Non-oil-fried instant hollow noodles and preparation method thereof | |
| CN109924238A (en) | A kind of production method of the small bread containing dietary fiber | |
| CN111067020A (en) | Non-fried colorful sweet potato noodles and production process | |
| CN105192630B (en) | A kind of potato staple food tailored flour and its production technology, application | |
| KR100968834B1 (en) | Method of manufacturing food dough comprising baked potatoe | |
| CN113057280A (en) | Quercetin-fortified low-GI wheat flour fine dried noodles and preparation method thereof | |
| CN112042864A (en) | Rice flour added with lotus seed powder and preparation method thereof | |
| CN112641044A (en) | Frozen taro powder noodles and preparation method thereof | |
| CN111616299A (en) | Processing and preparation method of persimmon powder noodles | |
| CN110292141A (en) | There is the preparation method of edible mushroom composite flavor Steamed bun stuffed with barbecued roast pork using fermentation preparation |
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: 20190104 |