CN109221934A - A kind of preparation method of oat semi-dried noodle - Google Patents
A kind of preparation method of oat semi-dried noodle Download PDFInfo
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- CN109221934A CN109221934A CN201811205474.4A CN201811205474A CN109221934A CN 109221934 A CN109221934 A CN 109221934A CN 201811205474 A CN201811205474 A CN 201811205474A CN 109221934 A CN109221934 A CN 109221934A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 70
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 13
- 229940079839 sodium dehydroacetate Drugs 0.000 claims description 13
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims description 13
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 239000001632 sodium acetate Substances 0.000 claims description 11
- 238000012545 processing Methods 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- WDJHALXBUFZDSR-UHFFFAOYSA-N acetoacetic acid Chemical group CC(=O)CC(O)=O WDJHALXBUFZDSR-UHFFFAOYSA-N 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 229960004249 sodium acetate Drugs 0.000 claims 1
- 235000017281 sodium acetate Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000000654 additive Substances 0.000 description 24
- 230000000996 additive effect Effects 0.000 description 24
- 238000011156 evaluation Methods 0.000 description 15
- 230000001953 sensory effect Effects 0.000 description 14
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 description 10
- 238000002474 experimental method Methods 0.000 description 10
- 235000017454 sodium diacetate Nutrition 0.000 description 10
- 238000012360 testing method Methods 0.000 description 10
- 238000005457 optimization Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000013461 design Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000013441 quality evaluation Methods 0.000 description 2
- 230000036186 satiety Effects 0.000 description 2
- 235000019627 satiety Nutrition 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000425037 Toona sinensis Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 230000009102 absorption Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000003339 best practice Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 125000003588 lysine group Chemical group [H]N([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])(N([H])[H])C(*)=O 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000010076 replication Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
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
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
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 preparation methods of oat semi-dried noodle.Oatmeal adds flour totally 100 parts by weight, adds antistaling agent plus 32 parts of water, plus 1.2 portions of salt, through with face, cure, roll face, slitting after be made wet noodles, it is oat semi-dried noodle finished product after sealing packaging that dry wet noodles, which to final moisture content are 21%-25%,.2.5 times of control group with the oat semi-dried noodle shelf-life prepared by the method, the wet noodles long shelf-life higher than moisture content it is more；It is short that the time is cooked than vermicelli, boils rear mouthfeel better than vermicelli, and raising is boiled efficiency, and modern allegro city life is adapted to；More comprehensively than common noodles nutrition.
Description
Technical field
The present invention relates to a kind of preparation methods of oat semi-dried noodle, belong to food processing technology field.
Background technique
The cereal preparation in China is numerous, and oat is one of eight generalized grain crops of the mankind, is that nutritional ingredient is the most in cereal
It is abundant, the highest comprehensive nutritive food of edible value.Contain various active nutritional ingredient in oat, to improvement human health, promotees
It is had very important effect into human metabolism etc..Protein content is substantially 16% or so in oat, occupy cereal it
Head, wherein the eight of needed by human body kind essential amino acid is respectively positioned on first place, and higher content is lysine.Enteron aisle is that human body is maximum
Digestive organs not only have the functions such as digestion, absorption, secretion, also have important barrier function, be called " the first of body
Road defence line ".And dietary cellulosic rich in oat, including soluble and two kinds of dietary fibers of insolubility.There is research
The main function for showing soluble dietary fiber is that enteron aisle is made to generate mechanical creeping, the main function of insoluble dietary fiber
It is to improve pipe intestinal digesting function.Soluble dietary fiber has the function of water swelling in stomach, is formed in enteron aisle high
The gel or colloidal sol of viscosity, enable the emptying time of enteron aisle to delay, and make one to generate satiety.Rebello etc. grinds this
Study carefully.It is also the major reason for controlling weight and facilitating weight-reducing that intake oat, which generates satiety,.The diet contained in oat simultaneously
Cellulose is also beneficial to promote intestines peristalsis, and excrement is made to soften, and accelerates excrement discharge, having prevents constipation and inhibit intestinal cancer
Effect.The edible value and healthcare function of oat are also constantly being develop and useedd, also occur currently on the market it is a variety of by
Oat and manufactured Flour product and dessert etc. meet consumer.
For the water content of semi-dried noodle between 18%~26%, water content is lower than vermicelli, higher than wet face.It rises recently in China
Flour product be exactly semi-dried noodle.In Japan, the production of semi-dried noodle and use existing considerable time.The semi-dried noodle resting period
It is long, easy to cook, and by being mixed with other food such as other beans, it can be made into the semi-dried noodle of different taste.It is fresh wet
The characteristics of class of face and vermicelli is high without semi-dried noodle, semi-dried noodle is that its class is located at more than medium.Japan's production semi-dried noodle work
Skill and Technical comparing are mature.Loaharanu etc. is to the cold sterilization technology of food the study found that microorganism can be effectively suppressed in the technology
Growth and breeding, Shelf-life.The research of domestic semi-dried noodle is in the starting stage, mainly uses drying temperature and drying at present
Mode carries out the process flow of quality optimization semi-dried noodle to semi-dried noodle, and studies in China is still few at present, and by its unique advantage
(delicious and long shelf-life), is gradually taken seriously, and can become the trend of research.The development in epoch, semi-dried noodle are applied and are given birth to, it
Color remains tradition, and can produce the fast-food of a variety of types as buckwheat flour, mung bean face, Chinese toon face etc.
The semi-dried noodle quality good shelf-life is again long, meets the hope of people and adds desire for appetite.
Semi-dried noodle water content is between long-life noodles and vermicelli, and technique is close to producing technology for fine dried noodles, only dry temperature
It is different in the control of degree and dry time.Research of the Liang Xiaoning to the most suitable drying process of semi-dried noodle, the results showed that
95% initial humidity, the temperature-rise period of 20min, the wind that 45 DEG C are main drying temperature, the cooling period of 10min, 4.5m/s
The fast holding stage, the temperature-fall period of 3.5m/s, 90% holding humidity, the temperature rise period wind speed of 4.0m/s, 90% it is final wet
The holding phases-time of degree, 5 min.
Method for noodle quality evaluation mainly has sensory evaluation, chemical assay and instrument analysis etc., but and not formed
A kind of method for evaluating quality of standard.The results of study such as Yin Shouwei show: elasticity, adhesiveness, chewiness, bonding in TPA parameter
Property, breaks the quality evaluation that stress is not suitable for noodles at shearing force.Elasticity, recovery, shear stress and pull-off force can be used and face
The evaluation of texture quality.The organoleptic quality of noodles mainly includes color, apparent state and cooking quality, and noodle color accounts for always
The 30% of scoring.Texture instrument test noodle quality is also domestic and international common measurement method.
Crisp face is the quality problems easily occurred in vermicelli and semi-dried noodle manufacturing process, seriously affects the quality of semi-dried noodle.?
Spring rosy clouds are studied crisp face phenomenon is generated in vermicelli manufacturing process, the results showed that the basic place for solving crisp face mainly exists
In to and face, drying and drying after environmental treatment, control amount of water and face speed, low-temperature moisture preservation, be solves the problems, such as shortcake face
Main way.
This research is intended to like edible Flour product to combine using oat nutritive value abundant and people, develop
It can satisfy people's nutritional need and have both the auxotype oat semi-dried noodle of long quality guarantee period.During development, by making
It using sensory evaluation scores and is guaranteed the quality with the height of food preservative and control noodles water content by single factor experiment, orthogonal experiment
Phase carry out experimental study, determine the optimal fresh-keeping formula and technique of semi-dried noodle, and carry out replication experiment determine it is fresh-keeping formula and
The stability of technique.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of the oat semi-dried noodle after optimization.
Oat semi-dried noodle sensory evaluation scores process is as follows: carrying out sensory evaluation to semi-dried noodle according to color and apparent state, comments
Minute mark standard is shown in Table 1.
1 oat semi-dried noodle subjective appreciation standards of grading of table
The measurement of oat semi-dried noodle shelf-life is as follows: sample is placed in 37 DEG C of constant incubators and is saved, moisture content Dan Yin
It is primary every 3h observation after saving 40h when element test.When sodium Diacetate experiment of single factor, every 3 hours after placement 60h
Observation is primary.It was observed once after placing 60h when sodium dehydroacetate experiment of single factor every 3 hours.After orthogonal test places 170h
It is primary every 3h observation.Observation every time, records its color, smell and mouldy situation etc..If there is color is obviously dimmed, occur mould
Hair, or there is tart flavour or musty to give out, stop observation.According to degree of metamorphism, stop observing time to being pushed forward 2-3 hours, as
Shelf-life terminal.
The fabrication processing of oat semi-dried noodle is as follows:
Oatmeal+flour (100g) → plus antistaling agent+32g water+1.2g salt → and face → cure → roll face → slitting →
Drying → sealing packaging
(1) optimization of oatmeal and flour ratio
Known by experimental result, oatmeal+flour total amount is 100g, and with the increase of the additive amount of oatmeal, oat is half-dried
The sensory evaluation scores in face first rise to be declined afterwards.When the additive amount of oatmeal is 20-40g, sensory evaluation scores are higher, fully demonstrate swallow
The characteristic of wheat semi-dried noodle, mouthfeel are suitable for that, as the additive amount of oatmeal continues growing, sensory evaluation scores are gradually reduced.Oatmeal
Additive amount is larger to the qualitative effects of oat semi-dried noodle, when the additive amount of oatmeal is less, can not embody the taste of oat, and does not have
There is the characteristic for embodying oat semi-dried noodle completely, when the additive amount of oatmeal is excessive, influences the interior tissue knot of oat semi-dried noodle
Structure and performance state, mouthfeel are poor.
(2) optimization of final moisture content after drying
According to experimental result, attached drawing 1 is seen, it is known that, 23% moisture content is the turning point of shelf-life, from subjective appreciation knot
Water content of the sensory evaluation scores more than or equal to 80 points has 29%, 26% and 23% known to fruit, then in the situation of sensory evaluation scores qualification
Under from Fig. 1 choose shelf-life longest semi-dried noodle, i.e., water content 23% be it is optimal.
(3) optimization of antistaling agent sodium Diacetate additive amount
According to experimental result, attached drawing 2 is seen, it is known that, according to the shelf-life as the additive amount of sodium Diacetate is (with 100g oatmeal
On the basis of the additive amount of+flour) increase at increasing trend, from 0.03% after growth trend slow down.Consider cost, in conjunction with
In the case that sensory evaluation scores are greater than or equal to 80 points, 0.03% is chosen as the optimal additive amount of sodium Diacetate.
(4) optimization of antistaling agent sodium dehydroacetate additive amount
According to experimental result, see attached drawing 3, it is known that, shelf-life of sodium dehydroacetate with sodium dehydroacetate additive amount (with
On the basis of 100 g oatmeals+flour additive amount) it gradually increases, the shelf-life gradually increases, from 0.01% growth trend change later
It is slow.Consider cost, in the case where being greater than or equal to 80 points in conjunction with sensory evaluation scores, choosing 0.01% sodium dehydroacetate additive amount is
It is optimal.
(5) optimization of orthogonal test
Optimal semi-dried noodle condition is selected according to each single factor test, with final moisture content, sodium dehydroacetate additive amount (with
On the basis of 100g oatmeal+flour additive amount) and sodium Diacetate additive amount (using 100g oatmeal+flour additive amount as base
It is quasi-) it is three factors, orthogonal test is done, the design of orthogonal test factor level is shown in Table 2.
2 oat semi-dried noodle orthogonal test factor level table of table
According to single factor experiment as a result, with water content, sodium dehydroacetate additive amount, sodium Diacetate additive amount, select three
The horizontal orthogonal test that carries out of factor three (selects L9(34) orthogonal arrage, wherein one is classified as blank), orthogonal test conceptual design and experiment
The results are shown in Table 3.
3 oat semi-dried noodle Orthogonal Experiment and Design of table and result
It can learn that the optimal result group of shelf-life is combined into A from Orthogonal experiment results1B2C2, but this combination sensory evaluation scores knot
Fruit is unqualified lower than 80 points.Optimum combination for sensory evaluation scores is A2B2C2, i.e. water content 23%, sodium Diacetate additive amount
0.03%, sodium dehydroacetate additive amount 0.01%.Secondary factors for the sensory evaluation scores of semi-dried noodle are the bis- second of moisture content >
Sour sodium > sodium dehydroacetate.
Advantageous effects of the invention embody in the following areas:
(1) the oat semi-dried noodle prepared with above-mentioned best practice, under 37 DEG C of experiments that accelerate the failure, the shelf-life is up to 200h
More than, be 2.5 times of control group 80h, the wet noodles long shelf-life higher than moisture content it is more, can effectively extend product storage life
And shelf life.
(2) it is short that the time is cooked than vermicelli in the oat semi-dried noodle prepared in aforementioned manners, boils rear mouthfeel better than vermicelli, improves
Boil efficiency, adapts to modern allegro city life.
(3) oat semi-dried noodle of the invention is more comprehensively than common noodles nutrition.
Detailed description of the invention
Fig. 1: influence of the final moisture content to the oat semi-dried noodle shelf-life after dry
Fig. 2: influence of the sodium Diacetate additive amount to the oat semi-dried noodle shelf-life
Fig. 3: influence of the sodium dehydroacetate additive amount to the oat semi-dried noodle shelf-life
Specific embodiment:
Embodiment 1: a kind of production method of oat semi-dried noodle:
The fabrication processing of oat semi-dried noodle is as follows:
Oatmeal 20g+ flour 80g → plus antistaling agent sodium Diacetate 0.03g+32g water+1.2g salt → and face → curing →
The face of rolling → slitting → drying to water content 21% → sealing is packed
Embodiment 2: a kind of production method of oat semi-dried noodle:
The fabrication processing of oat semi-dried noodle is as follows:
Oatmeal 30g+ flour 70g → plus antistaling agent sodium dehydroacetate 0.01g+32g water+1.2g salt → and face → curing
→ the face of rolling → slitting → drying to water content 23% → sealing is packed
Embodiment 3: a kind of production method of oat semi-dried noodle:
The fabrication processing of oat semi-dried noodle is as follows:
Oatmeal 40g+ flour 60g → plus antistaling agent sodium Diacetate 0.03g+ sodium dehydroacetate 0.01g+32g water+1.2g food
Salt → and face → cures → rolls face → slitting → drying to water content 25% → sealing packaging.
Claims (4)
1. a kind of preparation method of oat semi-dried noodle, it is characterised in that: fabrication processing is as follows:
Oatmeal adds flour, and totally 100 parts by weight → plus+1.2 portions of water of+32 parts of antistaling agent salt → → cure → rolling face → to cut with face
Item → drying → sealing packaging.
2. the preparation method of oat semi-dried noodle according to claim 1, it is characterised in that: the oatmeal add flour its
Middle oat powder content is 20%-40%.
3. the preparation method of oat semi-dried noodle according to claim 1, it is characterised in that: the antistaling agent is diacetic acid
The mixture of sodium or sodium dehydroacetate or both.
4. the preparation method of oat semi-dried noodle according to claim 1, it is characterised in that: the drying is half-dried to oat
Face final moisture content is 21%-25%.
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|---|---|---|---|
| CN201811205474.4A CN109221934A (en) | 2018-10-08 | 2018-10-08 | A kind of preparation method of oat semi-dried noodle |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811205474.4A CN109221934A (en) | 2018-10-08 | 2018-10-08 | A kind of preparation method of oat semi-dried noodle |
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| Publication Number | Publication Date |
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| CN109221934A true CN109221934A (en) | 2019-01-18 |
Family
ID=65053686
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996908A (en) * | 2015-07-21 | 2015-10-28 | 武汉千汇德科技有限公司 | High-gamma-aminobutyric acid high-dietary-fiber noodles and preparation method thereof |
| CN107019153A (en) * | 2017-02-24 | 2017-08-08 | 克明面业股份有限公司 | A kind of full oat hypolipemic function semi-dried noodle and its production method |
| CN107183528A (en) * | 2017-05-31 | 2017-09-22 | 江苏新顺福食品有限公司 | A kind of compound semi-dried noodle for being easy to cook |
-
2018
- 2018-10-08 CN CN201811205474.4A patent/CN109221934A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996908A (en) * | 2015-07-21 | 2015-10-28 | 武汉千汇德科技有限公司 | High-gamma-aminobutyric acid high-dietary-fiber noodles and preparation method thereof |
| CN107019153A (en) * | 2017-02-24 | 2017-08-08 | 克明面业股份有限公司 | A kind of full oat hypolipemic function semi-dried noodle and its production method |
| CN107183528A (en) * | 2017-05-31 | 2017-09-22 | 江苏新顺福食品有限公司 | A kind of compound semi-dried noodle for being easy to cook |
Non-Patent Citations (2)
| Title |
|---|
| 任顺成等: "生鲜湿面条常温下的品质变化与防腐保鲜" * |
| 肖付刚等: "生湿面中腐败菌分析" * |
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