CN112042860A - Flour and flour product containing moringa oleifera leaf powder - Google Patents
Flour and flour product containing moringa oleifera leaf powder Download PDFInfo
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- CN112042860A CN112042860A CN202010879734.7A CN202010879734A CN112042860A CN 112042860 A CN112042860 A CN 112042860A CN 202010879734 A CN202010879734 A CN 202010879734A CN 112042860 A CN112042860 A CN 112042860A
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- flour
- leaf powder
- moringa oleifera
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- oleifera leaf
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- 235000011347 Moringa oleifera Nutrition 0.000 title claims abstract description 75
- 235000013312 flour Nutrition 0.000 title claims abstract description 72
- 244000179886 Moringa oleifera Species 0.000 title claims abstract description 55
- 239000000843 powder Substances 0.000 title claims abstract description 51
- 241000209140 Triticum Species 0.000 claims abstract description 19
- 235000021307 Triticum Nutrition 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims description 34
- 241000220215 Moringa Species 0.000 claims description 20
- 239000002245 particle Substances 0.000 claims description 15
- 235000012149 noodles Nutrition 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 11
- 230000008878 coupling Effects 0.000 claims description 8
- 238000010168 coupling process Methods 0.000 claims description 8
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- 108010068370 Glutens Proteins 0.000 claims description 7
- 235000021312 gluten Nutrition 0.000 claims description 6
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- 239000002994 raw material Substances 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 abstract description 7
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- 235000013305 food Nutrition 0.000 abstract description 5
- 230000009467 reduction Effects 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 16
- 238000012360 testing method Methods 0.000 description 14
- 239000004615 ingredient Substances 0.000 description 9
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- MCMNRKCIXSYSNV-UHFFFAOYSA-N Zirconium dioxide Chemical compound O=[Zr]=O MCMNRKCIXSYSNV-UHFFFAOYSA-N 0.000 description 4
- 238000004898 kneading Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
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- 239000012153 distilled water Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
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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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
- 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 the field of food, in particular to flour containing moringa oleifera leaf powder and flour products. The flour comprises the following components in percentage by weight of 100: 5-7.5 of wheat flour and moringa oleifera leaf powder, wherein the grain diameter of the moringa oleifera leaf powder is 10-74 microns, and the weight ratio of the moringa oleifera leaf powder with the grain diameter of 10-25 microns to the moringa oleifera leaf powder with the grain diameter of 26-74 microns is 4-6: 1. on one hand, the invention furthest reduces the quality reduction of dough caused by adding moringa oleifera leaf powder; on the other hand, the sensory quality of the moringa oleifera leaf powder product such as taste, color and the like is ensured.
Description
Technical Field
The invention relates to the field of food, in particular to flour containing moringa oleifera leaf powder and flour products.
Background
The moringa leaves serving as a new resource food are rich in protein, vitamins and minerals, and are ideal dietary nutrition additives. The moringa oleifera leaf powder serving as an auxiliary material for making flour products has excellent market potential. However, the addition of plant ingredients such as moringa oleifera leaf powder generally causes adverse effects such as poor dough quality and reduced mouthfeel.
At present, when flour products are made, the added plant ingredients are generally added with wheat flour after being generally crushed. After addition, the dough properties are somewhat reduced due to the reduced gluten protein content. In general, in order to ensure the product quality, wheat gluten and other ingredients are also required to be added. However, this results in that the amount of the plant component added cannot be further increased, the nutrition-strengthening effect thereof is not remarkable, and the cost is increased.
Disclosure of Invention
In order to solve the technical problems, the invention provides flour and flour products containing moringa oleifera leaf powder.
Specifically, the invention firstly provides flour which comprises the following components in percentage by weight of 100: 5-7.5 of wheat flour and moringa oleifera leaf powder;
the particle size of the moringa oleifera leaf powder is 10-74 microns, wherein the weight ratio of the moringa oleifera leaf powder with the particle size of 10-25 microns to the moringa oleifera leaf powder with the particle size of 26-74 microns is 4-6: 1, preferably 5: 1.
the invention discovers that the quality of dough and the texture of noodles can be greatly improved and the nutritional ingredients in the moringa oleifera leaf powder can be well reserved after the moringa oleifera leaf powder is prepared according to the particle size and is mixed with wheat flour according to a specific ratio.
Preferably, the preparation process of the moringa oleifera leaf powder comprises the following steps: taking moringa leaves as a raw material, drying, crushing and screening to obtain the moringa leaves;
wherein the drying is carried out by a hot air microwave coupling drying process, the temperature of hot air is set to be 55-65 ℃, and the air speed is set to be 0.8-1.2 m/s; setting the microwave power density to be 2.5-3.5W/g, setting the microwave intermittent time ratio to be 1.5-2.5, setting the time of each opening to be 0.8-1.2 min, and setting the total drying time to be 180-220 min.
The invention unexpectedly discovers that compared with other drying modes, the effect of the flour product prepared by drying the moringa oleifera leaf powder by using a hot air microwave coupling drying process is optimal. Particularly, when the moringa oleifera leaves are dried under the parameter conditions, the nutritional ingredients and the color of the moringa oleifera leaves are kept, and meanwhile, the obtained moringa oleifera leaf powder is also beneficial to further improving the quality of dough.
Preferably, the temperature of the hot air is set to 60 ℃ and the air speed is set to 1.0 m/s.
Preferably, the microwave power density is set to be 3W/g, the microwave pause time ratio is set to be 2, the time of each opening is 1.0min, and the total drying time is 200 min.
Preferably, before the hot air intermittent microwave coupling drying process, the moringa leaves are placed in a hot steam pot for blanching for 170-190 seconds, and more preferably 180 seconds.
In a preferred embodiment, the drying is in particular: placing Moringa oleifera leaves in a hot steam pot, blanching for 180s, performing hot air intermittent microwave coupling drying, setting hot air temperature of 60 deg.C, air speed of 1.0m/s, microwave power density of 3W/g, adjusting the intermittent ratio of microwave drying, wherein the microwave opening time is 1min, and the intermittent ratio is 2(1 min: 1min, t/g)on：toff) The total drying time was 200 min.
When the protein content of the moringa leaves is more than 20%, good effects can be generally obtained in the scheme of the invention.
As a more preferred option, when the Moringa leaves are derived from indian traditional Moringa (Moringa oleifera Lam.) the ingredients contained after the above treatment may result in a better dough quality.
In the pulverization, a conventional apparatus such as a planetary ball mill or a colloid mill may be used, and is not limited thereto.
Preferably, the wheat flour is high gluten wheat flour, such as Hetao wheat flour, Jinshahe high gluten wheat flour, etc.
The invention further provides a flour product prepared from the flour.
In fact, the flour of the invention can improve the quality of dough and the taste of finished products, so that good effect can be obtained when the flour is applied to common flour products. When the method is used for manufacturing the hanging surface, particularly good effect can be obtained. Therefore, the flour product is preferably a dried noodle.
According to the common knowledge in the field, the preparation method of the dried noodles comprises the following steps: the moringa oleifera leaf powder fine dried noodles are prepared by using the flour to knead dough to prepare dough, and then rolling, slitting, drying and cutting the dough.
The invention has the beneficial effects that:
on one hand, the invention furthest reduces the quality reduction of dough caused by adding moringa oleifera leaf powder; on the other hand, the sensory quality of the moringa oleifera leaf powder product such as taste, color and the like is ensured.
The flour product prepared from the flour has the following advantages:
(1) the product is rich in minerals and various vitamins, and has comprehensive and balanced nutritional ingredients;
(2) no special peculiar smell, good taste and low price;
(3) the ingredients do not need to be added with other functional agents such as wheat gluten and the like, so that the quality reduction of the dough caused by adding other components is reduced to the maximum extent.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
To further facilitate the comparison, the leaves of Moringa oleifera used in the following examples were all derived from Indian traditional Moringa oleifera (Moringa oleifera Lam.) and had a protein content of 20% or more. In fact, good results can be obtained in the present invention as long as the protein content of the moringa leaves is above 20%.
The examples do not show the specific techniques or conditions, according to the technical or conditions described in the literature in the field, or according to the product specifications. The reagents or instruments used are conventional products available from regular distributors, not indicated by the manufacturer.
Example 1
The embodiment provides flour added with moringa oleifera leaf powder, which is prepared by the following method:
(1) cleaning moringa leaves with clear water, draining, and drying, wherein the drying conditions are as follows: placing Moringa oleifera leaves in a hot steam pot, blanching for 180s, performing hot air intermittent microwave coupling drying, setting hot air temperature of 60 deg.C, air speed of 1.0m/s, microwave power density of 3W/g, adjusting intermittent ratio of microwave drying, and microwave opening timeAll for 1min, with a pause ratio of 2(1 min: 1min, t)on：toff) The total drying time was 200 min.
(2) After coarse crushing, carrying out superfine crushing by adopting a planetary ball mill, mixing with zirconia balls according to the volume ratio of 1: 2, grinding for 5 hours, and then screening to obtain moringa leaf powder with the particle size of 10-25 mu m and moringa leaf powder with the particle size of 26-74 mu m;
(3) according to the weight ratio of 5:1, taking moringa oleifera leaf powder with the grain size of 10-25 mu m and moringa oleifera leaf powder with the grain size of 26-74 mu m, and then, according to the weight ratio of 100: 5 mixing the Hetao wheat flour and the moringa oleifera leaf powder.
Example 2
The embodiment provides flour added with moringa oleifera leaf powder, which is prepared by the following method:
(1) cleaning moringa leaves with clear water, draining, and drying, wherein the drying conditions are as follows: placing Moringa oleifera leaves in a hot steam pot, blanching for 180s, performing hot air intermittent microwave coupling drying, setting hot air temperature of 60 deg.C, air speed of 1.0m/s, microwave power density of 3W/g, adjusting the intermittent ratio of microwave drying, wherein the microwave opening time is 1min, and the intermittent ratio is 2(1 min: 1min, t/g)on：toff) The total drying time was 200 min.
(2) After coarse crushing, carrying out superfine crushing by adopting a planetary ball mill, mixing with zirconia balls according to the volume ratio of 1: 2, grinding for 5 hours, and then screening to obtain moringa leaf powder with the particle size of 10-25 mu m and moringa leaf powder with the particle size of 26-74 mu m;
(3) according to the weight ratio of 5:1, taking moringa oleifera leaf powder with the grain size of 10-25 mu m and moringa oleifera leaf powder with the grain size of 26-74 mu m, and then, according to the weight ratio of 100: 7.5 mixing the Jinshahe high gluten wheat flour with the moringa leaf powder.
Example 3
This example provides a flour supplemented with moringa oleifera leaf powder, which differs from example 1 in the drying conditions of step (1).
The drying conditions in this example were specifically: drying at 60 deg.C by hot air drying until the water content is less than 6%.
Comparative example 1
The embodiment provides flour added with moringa oleifera leaf powder, and the flour is different from the flour in embodiment 1 in that the moringa oleifera leaf powder with the particle size of 26-74 microns is equivalently replaced by the moringa oleifera leaf powder with the particle size of 26-90 microns.
Comparative example 2
The embodiment provides flour added with moringa oleifera leaf powder, and the flour is different from the flour added with moringa oleifera leaf powder in embodiment 1 in that the weight ratio of the moringa oleifera leaf powder with the particle size of 10-25 mu m to the moringa oleifera leaf powder with the particle size of 26-74 mu m is adjusted to 10:1 under the condition that the total weight is not changed.
Test example 1
In the test example, the quality of the dough prepared from the flour in the example and the comparative example is detected, and the specific method comprises the following steps:
the powder property is determined according to GB/T14614-2006 flour quality determination method for measuring physical properties, water absorption capacity and rheological properties of wheat flour dough. And measuring and recording a curve of the change of the consistency of the wheat flour in the dough forming and expanding process after water is added to the wheat flour along with time by using a flour quality meter to obtain various characteristic values of the curve, including water absorption, dough forming time, stabilization time, weakening degree and the like. The rotating speed of the flour quality instrument is 63.0r/min, and distilled water is added after premixing for 1min to ensure that the maximum consistency of the dough is close to 500 FU.
The tensile properties were measured by the extensometer method for measuring rheological properties of physical properties of wheat flour dough, GB/T14615-2006. Weighing 150g of premixed flour, blending the premixed flour in a flour quality instrument to obtain dough, kneading the dough on the flour quality instrument for 1min, stopping for 5min, continuing kneading for 2min, accurately weighing 150g of dough, continuously putting the dough into a kneader and a shaper, kneading to form a dough rod, placing the dough rod in a proofing chamber for proofing, taking out the dough rod when the dough rod is 45min, stretching a test dough block until the dough block is broken, and recording the required stretching resistance. The stretch profile shows the applied stretching force as a function of the stretched length, and the analytical criteria include: extensibility of dough, and resistance of dough to extension at maximum.
The results of the measurements are shown in Table 1 below:
TABLE 1
| Item | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 |
| Formation time (min) | 3.9 | 3.8 | 3.5 | 3 | 2.9 |
| Stabilization time (min) | 4.0 | 4.1 | 3.9 | 2.5 | 2.6 |
| Maximum tensile resistance (BU) | 140 | 139 | 134 | 120 | 123 |
| Elongation (mm) | 130 | 129 | 128 | 125 | 124 |
From the results, it can be seen that the dough properties of the examples of the present invention are significantly superior to those of the comparative examples.
Test example 2
The test example evaluates the sensory quality of the fine dried noodles prepared by the flour in the example and the comparative example, and the specific method comprises the following steps:
kneading dough by conventional method, rolling, cutting into strips, drying, cutting, weighing, and packaging to obtain fine dried noodles.
The cooked noodles were subjected to sensory evaluation, the panel consisting of 6 food professionals. The sensory evaluation criteria were:
the scoring criteria were referenced to LS/T32021993, as shown in Table 2 below:
TABLE 2
The results of the measurements are shown in Table 3 below:
TABLE 3
| Item | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 |
| Color and luster | 8.4 | 8.2 | 8 | 6.5 | 7 |
| Apparent state | 8 | 8 | 7.9 | 7 | 6.5 |
| Palatability (Soft and hard) | 17 | 17 | 16 | 15 | 14 |
| Toughness of | 22 | 23 | 22 | 21 | 19 |
| Viscosity of | 21 | 24 | 23 | 18 | 17 |
| Smoothness of the surface | 4 | 4 | 4 | 3.5 | 3 |
| Taste of food | 3 | 4 | 3 | 3 | 2 |
| Total score | 83.4 | 88.2 | 83.9 | 74 | 68.5 |
From the results, it is understood that the sensory quality of the noodles of the examples is superior to that of the comparative examples.
Test example 3
In the experimental example, the nutritional ingredients of the fine dried noodles prepared from the flour in the example and the comparative example are detected, and the detection results are shown in the following table 4:
TABLE 4
| Item | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 |
| Vitamin E | 1.5 | 1.4 | 1.2 | 0.88 | 1.11 |
| K(mg/100g) | 130 | 140 | 135 | 109 | 122 |
| Fe(mg/100g) | 4.1 | 3.9 | 3.7 | 2.3 | 3.2 |
| Ca(mg/100g) | 30 | 31 | 35 | 26 | 21 |
From the results, it is understood that the nutrient components of the examples are superior to those of the comparative examples.
Test example 4
In the test example, the texture characteristics of the fine dried noodles prepared from the flour in the example and the comparative example are detected, and the specific method comprises the following steps:
steaming the fine dried noodles for the optimal time, putting 3 cooked fine dried noodles on a test flat plate, and carrying out TPA test by using a P35 probe to set parameters as follows: test mode Compression, speed before test 1.00mm/s, speed after test 0.80mm/s, speed after test 1.00mm/s, degree of Compression 65.00%, interval time 1.00s, trigger force 5.0 g.
The results are shown in Table 5:
TABLE 5
From the results, it is understood that the texture characteristics of the dried noodles of the examples are superior to those of the comparative examples.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. The flour is characterized by comprising the following components in percentage by weight of 100: 5-7.5 of wheat flour and moringa oleifera leaf powder;
the particle size of the moringa oleifera leaf powder is 10-74 microns, wherein the weight ratio of the moringa oleifera leaf powder with the particle size of 10-25 microns to the moringa oleifera leaf powder with the particle size of 26-74 microns is 4-6: 1.
2. the flour according to claim 1, wherein the moringa oleifera leaf powder is prepared by the following process:
taking moringa leaves as a raw material, drying, crushing and screening to obtain the moringa leaves;
wherein the drying is carried out by a hot air microwave coupling drying process, the temperature of hot air is set to be 55-65 ℃, and the air speed is set to be 0.8-1.2 m/s; setting the microwave power density to be 2.5-3.5W/g, setting the microwave intermittent time ratio to be 1.5-2.5, setting the time of each opening to be 0.8-1.2 min, and setting the total drying time to be 180-220 min.
3. The flour according to claim 2, wherein the hot air temperature is set at 60 ℃ and the air speed is set at 1.0 m/s.
4. Flour according to claim 2 or 3, wherein the microwave power density is set to 3W/g, the microwave pause time ratio is 2, the time of each opening is 1.0min, and the total drying time is 200 min.
5. The flour according to any one of claims 2 to 4, wherein the moringa oleifera leaves are blanched in a hot steam pot for 170-190 s, preferably 180s, before the hot air intermittent microwave coupling drying process.
6. A flour according to any one of claims 2 to 5, wherein the protein content of the moringa leaves is above 20%.
7. A flour according to any one of claims 2 to 6, wherein the moringa leaves are derived from Indian traditional moringa.
8. Flour according to any one of claims 1 to 7, wherein the wheat flour is high gluten wheat flour.
9. A flour product prepared from the flour of any one of claims 1 to 8.
10. Fine dried noodles characterized by being produced from the flour according to any one of claims 1 to 8.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010879734.7A CN112042860A (en) | 2020-08-27 | 2020-08-27 | Flour and flour product containing moringa oleifera leaf powder |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010879734.7A CN112042860A (en) | 2020-08-27 | 2020-08-27 | Flour and flour product containing moringa oleifera leaf powder |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660824A (en) * | 2015-12-25 | 2016-06-15 | 河南勃达微波装备股份有限公司 | Moringa oleifera leaf drying method |
| CN106036450A (en) * | 2016-06-01 | 2016-10-26 | 西昌市正中食品有限公司 | Moringa noodles |
| CN106689293A (en) * | 2016-11-29 | 2017-05-24 | 丽江心联欣粮油贸易有限公司 | Method for manufacturing food with moringa leaf and glutinous wheat powder |
-
2020
- 2020-08-27 CN CN202010879734.7A patent/CN112042860A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660824A (en) * | 2015-12-25 | 2016-06-15 | 河南勃达微波装备股份有限公司 | Moringa oleifera leaf drying method |
| CN106036450A (en) * | 2016-06-01 | 2016-10-26 | 西昌市正中食品有限公司 | Moringa noodles |
| CN106689293A (en) * | 2016-11-29 | 2017-05-24 | 丽江心联欣粮油贸易有限公司 | Method for manufacturing food with moringa leaf and glutinous wheat powder |
Non-Patent Citations (1)
| Title |
|---|
| 朱宏等: "添加辣木叶粉对小麦粉面团品质的影响", 《食品科学》 * |
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