CN110839826A - Preparation method of Chinese yam noodles - Google Patents
Preparation method of Chinese yam noodles Download PDFInfo
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- CN110839826A CN110839826A CN201911246754.4A CN201911246754A CN110839826A CN 110839826 A CN110839826 A CN 110839826A CN 201911246754 A CN201911246754 A CN 201911246754A CN 110839826 A CN110839826 A CN 110839826A
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- chinese yam
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- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 76
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 76
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 76
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 76
- 235000012149 noodles Nutrition 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000003513 alkali Substances 0.000 claims abstract description 25
- 238000005520 cutting process Methods 0.000 claims abstract description 25
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 20
- 235000005911 diet Nutrition 0.000 claims abstract description 19
- 230000000378 dietary effect Effects 0.000 claims abstract description 19
- 238000003825 pressing Methods 0.000 claims abstract description 14
- 238000007873 sieving Methods 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000010298 pulverizing process Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims description 13
- 238000004898 kneading Methods 0.000 claims description 7
- 239000004744 fabric Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 6
- 235000002723 Dioscorea alata Nutrition 0.000 claims description 3
- 235000005362 Dioscorea floribunda Nutrition 0.000 claims description 3
- 235000004868 Dioscorea macrostachya Nutrition 0.000 claims description 3
- 235000005361 Dioscorea nummularia Nutrition 0.000 claims description 3
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 claims description 3
- 235000004879 dioscorea Nutrition 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 11
- POJWUDADGALRAB-UHFFFAOYSA-N allantoin Chemical compound NC(=O)NC1NC(=O)NC1=O POJWUDADGALRAB-UHFFFAOYSA-N 0.000 abstract description 10
- 239000004615 ingredient Substances 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 6
- POJWUDADGALRAB-PVQJCKRUSA-N Allantoin Natural products NC(=O)N[C@@H]1NC(=O)NC1=O POJWUDADGALRAB-PVQJCKRUSA-N 0.000 abstract description 5
- 229960000458 allantoin Drugs 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 150000004676 glycans Chemical class 0.000 abstract description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 5
- 235000013824 polyphenols Nutrition 0.000 abstract description 5
- 229920001282 polysaccharide Polymers 0.000 abstract description 5
- 239000005017 polysaccharide Substances 0.000 abstract description 5
- 238000002560 therapeutic procedure Methods 0.000 abstract description 5
- 229930002877 anthocyanin Natural products 0.000 abstract description 4
- 235000010208 anthocyanin Nutrition 0.000 abstract description 4
- 239000004410 anthocyanin Substances 0.000 abstract description 4
- 150000004636 anthocyanins Chemical class 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 239000008176 lyophilized powder Substances 0.000 abstract 1
- 238000000643 oven drying Methods 0.000 abstract 1
- 230000008901 benefit Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000007056 Dioscorea composita Nutrition 0.000 description 1
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 1
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to Chinese yam noodles and a preparation method thereof, belonging to the technical field of noodle processing, wherein the components comprise 80-90 parts by weight of flour, 10-20 parts by weight of Chinese yam, 28-30 parts by weight of water, 0.8-1.2 parts by weight of dietary alkali and 0.1-0.3 part by weight of salt; the preparation method comprises cleaning fresh rhizoma Dioscoreae, slicing, pulverizing lyophilized powder, sieving to obtain rhizoma Dioscoreae powder, adding rhizoma Dioscoreae powder into flour, mixing with water, salt and edible alkali, stirring, pressing, slicing, oven drying, and cutting into strips to obtain rhizoma Dioscoreae noodles. The Chinese yam noodles can well retain the nutritional ingredients of Chinese yam, are rich in the beneficial ingredients such as Chinese yam polysaccharide, anthocyanin, polyphenol, allantoin and the like, are rich in nutrition, are healthy and delicious, have smooth mouthfeel, and have certain food therapy and health care effects.
Description
Technical Field
The invention relates to Chinese yam noodles and a preparation method thereof, in particular to Chinese yam noodles which are prepared by mixing flour, Chinese yam flour, dietary alkali, salt and water, kneading, pressing, slitting and drying, and belongs to the field of noodle processing.
Background
The noodles have a long history of more than two thousand years, become the most common traditional wheaten food in China and other countries and regions due to simple processing, fast cooking, convenient eating and economy, and are the second most convenient staple food in the world next to bread at present. In order to meet the dietary requirements of people, various nutritional functional noodles have been developed at home and abroad in recent years, which have important significance for enriching the types of nutritional health-care foods and improving the dietary nutrition and health level of people.
The Chinese yam is also named as yam, Chinese yam and the like, and is a homologous food in China. The Chinese yam contains various active ingredients such as allantoin, polyphenol, flavone and polysaccharide, and has the effects of resisting oxidation, resisting aging, resisting tumor, reducing blood sugar and the like. The fresh Chinese yam has high water content, strong seasonality, is not resistant to storage, has a single eating mode, and directly influences the economic benefit of growers. In addition, with the acceleration of life rhythm, people tend to a convenient, fast, nutritional and healthy diet mode. The Chinese yam noodles are prepared by adding Chinese yam in a proper proportion in the processing process of the noodles. The production of the Chinese yam noodles can effectively utilize Chinese yam resources, increase the processing and production modes of the Chinese yam, improve the economic value of the Chinese yam, and simultaneously can broaden the variety of the flour food, so that people who love the Chinese yam can absorb the effective components of the Chinese yam through staple food, and the purposes of health care and food therapy are achieved. Therefore, the Chinese yam noodles can well reserve the nutritional ingredients of Chinese yam, are rich in the beneficial ingredients such as Chinese yam polysaccharide, anthocyanin, polyphenol, allantoin and the like, are rich in nutrition, are healthy and delicious, have smooth mouthfeel, have certain food therapy and health care effects, and can be conveniently eaten by people by deeply processing the Chinese yam noodles.
Disclosure of Invention
The invention aims to provide Chinese yam noodles and a preparation method thereof, the Chinese yam noodles can well reserve the nutritional ingredients of Chinese yam, are rich in beneficial ingredients such as Chinese yam polysaccharide, anthocyanin, polyphenol, allantoin and the like, are rich in nutrition, are healthy and delicious, are smooth in taste, and have certain food therapy and health care effects.
In order to achieve the purpose, the invention adopts the technical scheme that:
a preparation method of Chinese yam noodles comprises the following components in parts by weight:
70-100 parts of flour, 10-30 parts of Chinese yam, 25-30 parts of water, 0.8-1.2 parts of dietary alkali and 0.1-0.3 part of salt;
80-100 parts of flour, 20-30 parts of Chinese yam, 25-30 parts of water, 1.0-1.2 parts of dietary alkali and 0.2-0.3 part of salt;
85-100 parts of flour, 10-30 parts of Chinese yam, 26-30 parts of water, 0.8-1.0 part of dietary alkali and 0.1-0.2 part of salt;
90-100 parts of flour, 10-15 parts of Chinese yam, 28-30 parts of water, 1.0-1.2 parts of dietary alkali and 0.2-0.3 part of salt;
70-90 parts of flour, 10-30 parts of Chinese yam, 25-30 parts of water, 0.8-1.0 part of dietary alkali and 0.1-0.3 part of salt;
75-85 parts of flour, 20-25 parts of Chinese yam, 25-28 parts of water, 0.8-1.0 part of dietary alkali and 0.1-0.2 part of salt;
a preparation method of Chinese yam noodles comprises the following steps:
(1) pretreatment of raw materials: cleaning fresh rhizoma Dioscoreae, slicing, vacuum freeze drying for 48 hr, pulverizing with high speed pulverizer, and sieving with 100 mesh sieve to obtain rhizoma Dioscoreae powder; sieving flour with 100 mesh sieve;
(2) mixing and dissolving: mixing edible alkali, salt and water in a container for later use;
(3) mixing the flour: fully and uniformly stirring the screened flour and the Chinese yam flour for later use;
(4) kneading: pouring the solution obtained in the step (2) into the mixed flour obtained in the step (3) and stirring for 30-45 minutes;
(5) curing: covering the uniformly stirred dough with a shell fabric, and standing for 15-20 minutes at normal temperature;
(6) pressing the noodles: pressing the cured dough into a dough sheet with the thickness of 0.7-0.8 mm;
(7) cutting into noodles: cutting the pressed dough sheet into strips;
(8) drying: drying the cut noodles under natural conditions until the moisture content is below 12-15%;
(9) cutting: cutting the dried noodles, and packaging to obtain rhizoma Dioscoreae noodles.
The invention has the following advantages:
the yam noodles with rich nutrition, health and delicious taste are prepared by the method; the Chinese yam noodles can well retain the nutritional ingredients of Chinese yam, are rich in the beneficial ingredients such as Chinese yam polysaccharide, anthocyanin, polyphenol, allantoin and the like, are rich in nutrition, are healthy and delicious, have smooth mouthfeel, and have certain food therapy and health care effects.
Detailed Description
The present invention is further illustrated in detail by the following examples, which are provided only for illustrating the present invention and are not intended to limit the scope of the present invention.
Example 1
The Chinese yam noodles comprise the following components in parts by weight:
80 parts of flour, 20 parts of Chinese yam, 28 parts of water, 0.8 part of dietary alkali and 0.1 part of salt;
a preparation method of Chinese yam noodles comprises the following steps:
(1) pretreatment of raw materials: cleaning fresh rhizoma Dioscoreae, slicing, vacuum freeze drying for 48 hr, pulverizing with high speed pulverizer, and sieving with 100 mesh sieve to obtain rhizoma Dioscoreae powder; sieving flour with 100 mesh sieve;
(2) mixing and dissolving: mixing edible alkali, salt and water in a container for later use;
(3) mixing the flour: fully and uniformly stirring the screened flour and the Chinese yam flour for later use;
(4) kneading: pouring the solution obtained in the step (2) into the mixed flour obtained in the step (3) and stirring for 30-45 minutes;
(5) curing: covering the uniformly stirred dough with a shell fabric, and standing for 15-20 minutes at normal temperature;
(6) pressing the noodles: pressing the cured dough into a dough sheet with the thickness of 0.7-0.8 mm;
(7) cutting into noodles: cutting the pressed dough sheet into strips;
(8) drying: drying the cut noodles under natural conditions until the moisture content is below 12-15%;
(9) cutting: cutting the dried noodles, and packaging to obtain rhizoma Dioscoreae noodles.
Example 2
The Chinese yam noodles comprise the following components in parts by weight:
90 parts of flour, 10 parts of Chinese yam, 30 parts of water, 1.2 parts of dietary alkali and 0.3 part of salt;
a preparation method of Chinese yam noodles comprises the following steps:
(1) pretreatment of raw materials: cleaning fresh rhizoma Dioscoreae, slicing, vacuum freeze drying for 48 hr, pulverizing with high speed pulverizer, and sieving with 100 mesh sieve to obtain rhizoma Dioscoreae powder; sieving flour with 100 mesh sieve;
(2) mixing and dissolving: mixing edible alkali, salt and water in a container for later use;
(3) mixing the flour: fully and uniformly stirring the screened flour and the Chinese yam flour for later use;
(4) kneading: pouring the solution obtained in the step (2) into the mixed flour obtained in the step (3) and stirring for 30-45 minutes;
(5) curing: covering the uniformly stirred dough with a shell fabric, and standing for 15-20 minutes at normal temperature;
(6) pressing the noodles: pressing the cured dough into a dough sheet with the thickness of 0.7-0.8 mm;
(7) cutting into noodles: cutting the pressed dough sheet into strips;
(8) drying: drying the cut noodles under natural conditions until the moisture content is below 12-15%;
(9) cutting: cutting the dried noodles, and packaging to obtain rhizoma Dioscoreae noodles.
Example 3
The Chinese yam noodles comprise the following components in parts by weight:
90 parts of flour, 20 parts of Chinese yam, 30 parts of water, 1.2 parts of dietary alkali and 0.3 part of salt;
a preparation method of Chinese yam noodles comprises the following steps:
(1) pretreatment of raw materials: cleaning fresh rhizoma Dioscoreae, slicing, vacuum freeze drying for 48 hr, pulverizing with high speed pulverizer, and sieving with 100 mesh sieve to obtain rhizoma Dioscoreae powder; sieving flour with 100 mesh sieve;
(2) mixing and dissolving: mixing edible alkali, salt and water in a container for later use;
(3) mixing the flour: fully and uniformly stirring the screened flour and the Chinese yam flour for later use;
(4) kneading: pouring the solution obtained in the step (2) into the mixed flour obtained in the step (3) and stirring for 30-45 minutes;
(5) curing: covering the uniformly stirred dough with a shell fabric, and standing for 15-20 minutes at normal temperature;
(6) pressing the noodles: pressing the cured dough into a dough sheet with the thickness of 0.7-0.8 mm;
(7) cutting into noodles: cutting the pressed dough sheet into strips;
(8) drying: drying the cut noodles under natural conditions until the moisture content is below 12-15%;
(9) cutting: cutting the dried noodles, and packaging to obtain rhizoma Dioscoreae noodles.
Example 4
The Chinese yam noodles comprise the following components in parts by weight:
80 parts of flour, 10 parts of Chinese yam, 28 parts of water, 0.8 part of dietary alkali and 0.1 part of salt;
a preparation method of Chinese yam noodles comprises the following steps:
(1) pretreatment of raw materials: cleaning fresh rhizoma Dioscoreae, slicing, vacuum freeze drying for 48 hr, pulverizing with high speed pulverizer, and sieving with 100 mesh sieve to obtain rhizoma Dioscoreae powder; sieving flour with 100 mesh sieve;
(2) mixing and dissolving: mixing edible alkali, salt and water in a container for later use;
(3) mixing the flour: fully and uniformly stirring the screened flour and the Chinese yam flour for later use;
(4) kneading: pouring the solution obtained in the step (2) into the mixed flour obtained in the step (3) and stirring for 30-45 minutes;
(5) curing: covering the uniformly stirred dough with a shell fabric, and standing for 15-20 minutes at normal temperature;
(6) pressing the noodles: pressing the cured dough into a dough sheet with the thickness of 0.7-0.8 mm;
(7) cutting into noodles: cutting the pressed dough sheet into strips;
(8) drying: drying the cut noodles under natural conditions until the moisture content is below 12-15%;
(9) cutting: cutting the dried noodles, and packaging to obtain rhizoma Dioscoreae noodles.
Claims (8)
1. The Chinese yam noodles are characterized by comprising the following components in parts by weight:
70-100 parts of flour, 10-30 parts of Chinese yam, 25-30 parts of water, 0.8-1.2 parts of dietary alkali and 0.1-0.3 part of salt.
2. The Chinese yam noodles are characterized by comprising the following components in parts by weight:
80-100 parts of flour, 20-30 parts of Chinese yam, 25-30 parts of water, 1.0-1.2 parts of dietary alkali and 0.2-0.3 part of salt.
3. The Chinese yam noodles are characterized by comprising the following components in parts by weight:
85-100 parts of flour, 10-30 parts of Chinese yam, 26-30 parts of water, 0.8-1.0 part of dietary alkali and 0.1-0.2 part of salt.
4. The Chinese yam noodles are characterized by comprising the following components in parts by weight:
90-100 parts of flour, 10-15 parts of Chinese yam, 28-30 parts of water, 1.0-1.2 parts of dietary alkali and 0.2-0.3 part of salt.
5. The Chinese yam noodles are characterized by comprising the following components in parts by weight:
70-90 parts of flour, 10-30 parts of Chinese yam, 25-30 parts of water, 0.8-1.0 part of dietary alkali and 0.1-0.3 part of salt.
6. The Chinese yam noodles are characterized by comprising the following components in parts by weight:
75-85 parts of flour, 20-25 parts of Chinese yam, 25-28 parts of water, 0.8-1.0 part of dietary alkali and 0.1-0.2 part of salt.
7. The preparation method of the Chinese yam noodles is characterized by comprising the following steps:
(1) pretreatment of raw materials: cleaning fresh rhizoma Dioscoreae, slicing, lyophilizing, pulverizing, and sieving to obtain rhizoma Dioscoreae powder; sieving flour with 100 mesh sieve;
(2) mixing and dissolving: mixing edible alkali, salt and water in a container for later use;
(3) mixing the flour: fully and uniformly stirring the screened flour and the Chinese yam flour for later use;
(4) kneading: pouring the solution obtained in the step (2) into the mixed flour obtained in the step (3) and stirring for 30-45 minutes;
(5) curing: covering the uniformly stirred dough with a shell fabric, and standing for 15-20 minutes at normal temperature;
(6) pressing the noodles: pressing the cured dough into a dough sheet with the thickness of 0.7-0.8 mm;
(7) cutting into noodles: cutting the pressed dough sheet into strips;
(8) drying: drying the cut noodles under natural conditions until the moisture content is below 12-15%;
(9) cutting: cutting the dried noodles, and packaging to obtain rhizoma Dioscoreae noodles.
8. The preparation method of yam noodles according to claim 7, wherein the preparation method comprises the following steps: the freeze-drying is to wash and slice fresh Chinese yam, crush the Chinese yam by a high-speed crusher after vacuum freeze-drying for 48 hours, and screen the Chinese yam by a 100-mesh sieve to obtain the Chinese yam powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911246754.4A CN110839826A (en) | 2019-12-09 | 2019-12-09 | Preparation method of Chinese yam noodles |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911246754.4A CN110839826A (en) | 2019-12-09 | 2019-12-09 | Preparation method of Chinese yam noodles |
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| Publication Number | Publication Date |
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| CN110839826A true CN110839826A (en) | 2020-02-28 |
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| CN201911246754.4A Pending CN110839826A (en) | 2019-12-09 | 2019-12-09 | Preparation method of Chinese yam noodles |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112137018A (en) * | 2020-09-09 | 2020-12-29 | 广东都市菜族农业科技有限公司 | Noodles containing purple Chinese yam extract and preparation method thereof |
| CN114246293A (en) * | 2021-12-09 | 2022-03-29 | 清远天地泰农业科技有限公司 | Preparation method of low-GI (glycemic index) Chinese yam rice noodles |
-
2019
- 2019-12-09 CN CN201911246754.4A patent/CN110839826A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112137018A (en) * | 2020-09-09 | 2020-12-29 | 广东都市菜族农业科技有限公司 | Noodles containing purple Chinese yam extract and preparation method thereof |
| CN114246293A (en) * | 2021-12-09 | 2022-03-29 | 清远天地泰农业科技有限公司 | Preparation method of low-GI (glycemic index) Chinese yam rice noodles |
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Application publication date: 20200228 |
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