CN112106929A - Fine dried noodles - Google Patents
Fine dried noodles Download PDFInfo
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- CN112106929A CN112106929A CN202010949563.0A CN202010949563A CN112106929A CN 112106929 A CN112106929 A CN 112106929A CN 202010949563 A CN202010949563 A CN 202010949563A CN 112106929 A CN112106929 A CN 112106929A
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- wheat bran
- dry powder
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 73
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 26
- 241000209140 Triticum Species 0.000 claims abstract description 19
- 235000021307 Triticum Nutrition 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims abstract description 8
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229960002477 riboflavin Drugs 0.000 claims abstract description 4
- 235000019192 riboflavin Nutrition 0.000 claims abstract description 4
- 239000002151 riboflavin Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract 2
- 239000012634 fragment Substances 0.000 claims description 22
- 239000002023 wood Substances 0.000 claims description 14
- 240000005979 Hordeum vulgare Species 0.000 claims description 12
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 12
- 229920001592 potato starch Polymers 0.000 claims description 12
- 241000190633 Cordyceps Species 0.000 claims description 10
- 244000268590 Euryale ferox Species 0.000 claims description 10
- 235000006487 Euryale ferox Nutrition 0.000 claims description 10
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 9
- 240000006891 Artemisia vulgaris Species 0.000 claims description 9
- 244000017020 Ipomoea batatas Species 0.000 claims description 9
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 9
- 239000010419 fine particle Substances 0.000 claims description 6
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims description 5
- 241000289763 Dasygaster padockina Species 0.000 claims description 4
- 244000057214 Stachys sieboldii Species 0.000 claims description 4
- 235000005116 Stachys sieboldii Nutrition 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 239000003814 drug Substances 0.000 claims 1
- 206010020772 Hypertension Diseases 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 5
- 244000098338 Triticum aestivum Species 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 235000019577 caloric intake Nutrition 0.000 abstract description 4
- 230000036186 satiety Effects 0.000 abstract description 4
- 235000019627 satiety Nutrition 0.000 abstract description 4
- 235000012054 meals Nutrition 0.000 abstract description 3
- 230000037208 balanced nutrition Effects 0.000 abstract description 2
- 235000019046 balanced nutrition Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 235000010755 mineral Nutrition 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 239000011573 trace mineral Substances 0.000 description 4
- 235000013619 trace mineral Nutrition 0.000 description 4
- 244000077995 Coix lacryma jobi Species 0.000 description 3
- 208000031226 Hyperlipidaemia Diseases 0.000 description 3
- 230000037396 body weight Effects 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 201000001421 hyperglycemia Diseases 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 241001435059 Artemisia argyi Species 0.000 description 1
- 235000010894 Artemisia argyi Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000001307 Myosotis scorpioides Species 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000037219 healthy weight Effects 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 239000013585 weight reducing agent Substances 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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 noodles, in particular to fine dried noodles suitable for people with high blood pressure, high blood sugar and people with overweight. The composition comprises the following components in parts by weight: 80-120 parts of wheat flour, 30-40 parts of wheat bran powder, 4 parts of a tackifier, 6 parts of riboflavin and 10 parts of edible salt, and enough water is used for preparing the noodles. The wheat bran powder is prepared by further crushing common wheat bran powder to reach the standard of 80-120 meshes, eliminates the rough appearance and taste of the common wheat bran powder, improves the processing performance, and increases the fine taste and the rich wheat fragrance; the dried noodles of the invention use wheat bran powder and wheat flour as main raw materials, thus changing the current situation that the wheat flour with higher energy is used as a single main raw material. Directly reduces the energy intake of the same meal, namely satisfying the satiety of the eater and reducing the energy intake. Is very suitable for the daily eating of people with high blood pressure, high blood sugar and people with overweight, and has better balanced nutrition and healthy weight-losing effect.
Description
Technical Field
The invention relates to noodles, in particular to fine dried noodles suitable for people with hypertension, hyperlipidemia and hyperglycemia and people with overweight body weight.
Background
The noodles are one of the traditional staple foods for Chinese people. However, with the development and progress of society, the traditional fried instant noodles and fine dried noodles can not meet the requirements of people on taste and nutritive value. At present, with the continuous improvement of national economy, people have another demand on noodles, which is low calorie, low fat, low sugar and high nutrition, so as to achieve the effects of healthy weight reduction and proper health care.
However, the existing noodles have high calorie or energy and few nutrient elements by using high-grade flour as a main raw material, can only provide energy for human bodies, and have low nutritional value. People with high blood pressure, high blood sugar and people with overweight are not suitable for eating a large amount of the food.
Disclosure of Invention
To solve the problems set forth in the background art described above. The invention provides fine dried noodles which are rich in dietary fibers, mineral substances and trace elements necessary for human bodies and suitable for people with hypertension, hyperlipidemia and hyperglycemia and people with overweight body weight.
In order to achieve the purpose, the invention provides the following technical scheme: the fine dried noodles comprise the following components in parts by weight: 80-120 parts of wheat flour, 30-40 parts of wheat bran powder, 4 parts of a tackifier, 6 parts of riboflavin and 10 parts of edible salt, and enough water is used for preparing the noodles.
The preferred scheme is as follows: 8-10 parts of potato starch, 3-5 parts of dry powder of cutworm, 2-3 parts of dry powder of cordyceps flower, 1-2 parts of fine powder of pearl barley, 3-6 parts of chips of wood bucket and 10-15 parts of chips of elm.
The preferred scheme is as follows: the feed also comprises gordon euryale seed fine particles, wherein the addition amount of the gordon euryale seed fine particles is 1-2 parts, and the particle size of the gordon euryale seed fine particles is 0.2-0.5 mm.
The preferred scheme is as follows: 100 parts of wheat flour, 35 parts of wheat bran powder, 9 parts of potato starch, 4 parts of dry powder of Japanese tussah herb, 2.5 parts of dry powder of cordyceps sinensis, 1.5 parts of fine powder of pearl barley, 5 parts of chips of tree worm, 12 parts of chips of elm and 2 parts of fine grains of gordon euryale seed.
The preferred scheme is as follows: the mugwort slice also comprises 5-8 parts of mugwort slices, and the size of the mugwort slices is 2-3 mm.
The preferred scheme is as follows: the wheat flour is 100 parts, the wheat bran powder is 35 parts, the potato starch is 9 parts, the dry powder of the cutworm is 4 parts, the dry powder of the cordyceps sinensis is 2.5 parts, the fine powder of the pearl barley is 1.5 parts, the fragments of the wood bucket are 5 parts, the fragments of the elm seeds are 10 parts, and the fragments of the mugwort are 8 parts.
The preferred scheme is as follows: the sweet potato slices are characterized by further comprising 8-12 parts of sweet potato slices, and the size of the sweet potato slices is 2-3 mm.
The preferred scheme is as follows: 120 parts of wheat flour, 35 parts of wheat bran powder, 9 parts of potato starch, 4 parts of dry powder of herba stachyos, 2.5 parts of dry powder of cordyceps flower, 1.5 parts of fine powder of pearl barley, 5 parts of fragments of wood bucket, 10 parts of fragments of elm seeds and 10 parts of pachyrhizus
The preferred scheme is as follows: the wheat bran powder is 80-120 meshes, the sizes of the Chinese artichoke dry powder, the cordyceps flower dry powder and the pearl barley fine powder are all 300 meshes, and the sizes of the wood scoop fragment and the elm seed fragment are 1-2 mm.
Compared with the prior art, the invention has the beneficial effects that:
the fine dried noodles of the invention use wheat bran powder and wheat flour as main raw materials, change the current situation that the original wheat flour with higher energy is singly used as the main raw material, directly reduce the energy ingested by the same meal amount, satisfy the satiety of eaters, reduce the energy ingested amount and have better healthy weight-losing effect; secondly, the dry Chinese artichoke powder and the dry Chinese caterpillar fungus flower powder are made into fine dried noodles together with flour, so that the fine dried noodles not only have the same functions as wheat bran powder, but also have the functions of nourishing yin and blood, protecting liver, resisting oxidation and preventing aging after being eaten for a long time; finally, the wood scoop fragments and the wild artemisia argyi fragments ensure that the eater has enough mineral substances and trace elements for supplement and has better health weight-losing effect after eating the health food for a long time; in a word, the invention provides a dried noodle which is rich in dietary fiber, mineral substances and trace elements necessary for human bodies and is very suitable for people with hypertension, hyperlipidemia and hyperglycemia and people with overweight body weight. Directly reduces the energy intake of the same meal, not only satisfies the satiety of eaters, but also reduces the energy intake, and has better balanced nutrition and healthy weight-reducing effect. Has practical social significance for 'healthy Chinese actions' in China.
The wheat bran powder is prepared by further crushing common wheat bran powder to reach the standard of 80-120 meshes, eliminates the rough appearance and the edible taste of the common wheat bran powder, improves the processing performance, and increases the fine taste and the rich wheat flavor.
The wheat bran powder contains a large amount of dietary fiber, vegetable protein, B vitamins, minerals and trace elements necessary for human body, and has the characteristics of good satiety effect and low calorie.
The above beneficial effects of the present invention are detailed in the graph 1.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides the following technical scheme: the fine dried noodles comprise the following components in parts by weight: 80-120 parts of wheat flour, 30-40 parts of wheat bran powder, 8-10 parts of potato starch, 4 parts of a tackifier, 6 parts of riboflavin, 10 parts of edible salt, 3-5 parts of herba euphorbiae humifusae dry powder, 2-3 parts of cordyceps flower dry powder, 1-2 parts of coix seed fine powder, 3-6 parts of wood scoop chips, 10-15 parts of elm coin chips and water with enough quantity for preparing noodles, and further, the sizes of the wheat bran powder, the herba euphorbiae humifusae dry powder, the cordyceps flower dry powder and the coix seed fine powder are 300 meshes, and the sizes of the wood scoop chips and the elm coin chips are 1-2 mm. The invention is preferably prepared into noodle shape with the width of about 6 mm.
The first embodiment is as follows:
the fine dried noodles comprise the following components in parts by weight: the wheat flour is 100 parts, the wheat bran powder is 35 parts, the potato starch is 9 parts, the dry powder of the Japanese tussah herb is 4 parts, the dry powder of the cordyceps sinensis is 2.5 parts, the fine powder of the pearl barley is 1.5 parts, the chips of the wood bucket are 5 parts, the chips of the elm seeds are 12 parts, and the fine granules of the gordon euryale seeds are 2 parts, wherein the granularity of the fine granules of the gordon euryale seeds is 0.2-0.5 mm.
Example two:
the fine dried noodles comprise the following components in parts by weight: 100 parts of wheat flour, 35 parts of wheat bran powder, 9 parts of potato starch, 4 parts of dry Chinese artichoke powder, 2.5 parts of cordyceps flower dry powder, 1.5 parts of fine coix seed powder, 5 parts of wood bucket fragments, 10 parts of elm seed fragments, 8 parts of wild mugwort fragments and 2-3mm in size.
Example three:
the fine dried noodles comprise the following components in parts by weight: 120 parts of wheat flour, 35 parts of wheat bran powder, 9 parts of potato starch, 4 parts of dry powder of herba stachyos, 2.5 parts of dry powder of cordyceps flower, 1.5 parts of fine powder of pearl barley, 5 parts of fragments of wood bucket, 10 parts of fragments of elm seeds and 10 parts of sweet potato, wherein the size of the fragments of the sweet potato is 2-3 mm.
Table 1: weight detection table for 15-day eater
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. The fine dried noodles are characterized by comprising the following components in parts by weight: 80-120 parts of wheat flour, 30-40 parts of wheat bran powder, 4 parts of a tackifier, 6 parts of riboflavin and 10 parts of edible salt, and enough water is used for preparing the noodles.
2. The dried noodle according to claim 1, wherein: the Chinese medicine composition also comprises 8-10 parts of potato starch, 3-5 parts of dry powder of cutworm, 2-3 parts of dry powder of cordyceps flower, 1-2 parts of fine powder of pearl barley, 3-6 parts of chips of a wood bucket and 10-15 parts of chips of elm.
3. The dried noodle according to claim 2, wherein: the feed also comprises gordon euryale seed fine particles, wherein the addition amount of the gordon euryale seed fine particles is 1-2 parts, and the particle size of the gordon euryale seed fine particles is 0.2-0.5 mm.
4. Fine dried noodles according to claim 3, characterized in that: 100 parts of wheat flour, 35 parts of wheat bran powder, 9 parts of potato starch, 4 parts of dry powder of Japanese tussah herb, 2.5 parts of dry powder of cordyceps sinensis, 1.5 parts of fine powder of pearl barley, 5 parts of chips of tree worm, 12 parts of chips of elm and 2 parts of fine grains of gordon euryale seed.
5. Fine dried noodles according to claim 4, wherein: the mugwort slice also comprises 5-8 parts of mugwort slices, and the size of the mugwort slices is 2-3 mm.
6. Fine dried noodles according to claim 3, characterized in that: the wheat flour is 100 parts, the wheat bran powder is 35 parts, the potato starch is 9 parts, the dry powder of the cutworm is 4 parts, the dry powder of the cordyceps sinensis is 2.5 parts, the fine powder of the pearl barley is 1.5 parts, the fragments of the wood bucket are 5 parts, the fragments of the elm seeds are 10 parts, and the fragments of the mugwort are 8 parts.
7. The fine dried noodle according to claim 6, wherein: the sweet potato slices are characterized by further comprising 8-12 parts of sweet potato slices, and the size of the sweet potato slices is 2-3 mm.
8. Fine dried noodles according to claim 3, characterized in that: 120 parts of wheat flour, 35 parts of wheat bran powder, 9 parts of potato starch, 4 parts of dry powder of herba stachyos, 2.5 parts of dry powder of cordyceps flower, 1.5 parts of fine powder of pearl barley, 5 parts of fragments of wood bucket, 10 parts of fragments of elm seeds and 10 parts of sweet potato.
9. Fine dried noodles according to claim 3, characterized in that: the wheat bran powder is 80-120 meshes, the sizes of the Chinese artichoke dry powder, the cordyceps flower dry powder and the pearl barley fine powder are all 300 meshes, and the sizes of the wood scoop fragment and the elm seed fragment are 1-2 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010949563.0A CN112106929A (en) | 2020-09-10 | 2020-09-10 | Fine dried noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010949563.0A CN112106929A (en) | 2020-09-10 | 2020-09-10 | Fine dried noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112106929A true CN112106929A (en) | 2020-12-22 |
Family
ID=73801985
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010949563.0A Pending CN112106929A (en) | 2020-09-10 | 2020-09-10 | Fine dried noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112106929A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754769A (en) * | 2012-07-16 | 2012-10-31 | 杨茹芹 | Natural noodle |
| CN104957525A (en) * | 2015-07-23 | 2015-10-07 | 王钟鸣 | Preparation method for coarse cereal noodles |
| CN105410649A (en) * | 2015-11-26 | 2016-03-23 | 刘韶娜 | Letinous edodes fine dried noodles and preparation method thereof |
| CN106261630A (en) * | 2016-08-24 | 2017-01-04 | 广东中科国丝生物科技有限公司 | A kind of noodles dropping three-hypers |
| CN107897695A (en) * | 2017-10-31 | 2018-04-13 | 湖南裕湘食品有限公司 | Whole wheat vermicelli and its preparation process |
-
2020
- 2020-09-10 CN CN202010949563.0A patent/CN112106929A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754769A (en) * | 2012-07-16 | 2012-10-31 | 杨茹芹 | Natural noodle |
| CN104957525A (en) * | 2015-07-23 | 2015-10-07 | 王钟鸣 | Preparation method for coarse cereal noodles |
| CN105410649A (en) * | 2015-11-26 | 2016-03-23 | 刘韶娜 | Letinous edodes fine dried noodles and preparation method thereof |
| CN106261630A (en) * | 2016-08-24 | 2017-01-04 | 广东中科国丝生物科技有限公司 | A kind of noodles dropping three-hypers |
| CN107897695A (en) * | 2017-10-31 | 2018-04-13 | 湖南裕湘食品有限公司 | Whole wheat vermicelli and its preparation process |
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Application publication date: 20201222 |
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