CN114617223B - Instant dried bean curd and preparation method thereof - Google Patents
Instant dried bean curd and preparation method thereof Download PDFInfo
- Publication number
- CN114617223B CN114617223B CN202210386285.1A CN202210386285A CN114617223B CN 114617223 B CN114617223 B CN 114617223B CN 202210386285 A CN202210386285 A CN 202210386285A CN 114617223 B CN114617223 B CN 114617223B
- Authority
- CN
- China
- Prior art keywords
- seeds
- rice
- extraction
- dried bean
- rinsing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000013527 bean curd Nutrition 0.000 title claims description 20
- 241000209094 Oryza Species 0.000 claims abstract description 76
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 76
- 235000009566 rice Nutrition 0.000 claims abstract description 76
- 229920002472 Starch Polymers 0.000 claims abstract description 40
- 235000019698 starch Nutrition 0.000 claims abstract description 40
- 239000008107 starch Substances 0.000 claims abstract description 40
- 238000000034 method Methods 0.000 claims abstract description 31
- 235000012149 noodles Nutrition 0.000 claims abstract description 26
- 241000207199 Citrus Species 0.000 claims abstract description 25
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 22
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000000605 extraction Methods 0.000 claims description 61
- 235000020971 citrus fruits Nutrition 0.000 claims description 25
- 238000005238 degreasing Methods 0.000 claims description 22
- 238000001035 drying Methods 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 16
- 235000020195 rice milk Nutrition 0.000 claims description 16
- 239000000706 filtrate Substances 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 15
- 239000001273 butane Substances 0.000 claims description 14
- IJDNQMDRQITEOD-UHFFFAOYSA-N n-butane Chemical compound CCCC IJDNQMDRQITEOD-UHFFFAOYSA-N 0.000 claims description 14
- OFBQJSOFQDEBGM-UHFFFAOYSA-N n-pentane Natural products CCCCC OFBQJSOFQDEBGM-UHFFFAOYSA-N 0.000 claims description 14
- 238000010025 steaming Methods 0.000 claims description 14
- 238000000227 grinding Methods 0.000 claims description 13
- 239000002244 precipitate Substances 0.000 claims description 11
- 238000007873 sieving Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 7
- 239000000725 suspension Substances 0.000 claims description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 238000001125 extrusion Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 230000001376 precipitating effect Effects 0.000 claims description 3
- 238000007670 refining Methods 0.000 claims description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims 1
- 230000002829 reductive effect Effects 0.000 abstract description 11
- 230000007547 defect Effects 0.000 abstract description 10
- 230000008569 process Effects 0.000 abstract description 9
- 229920000945 Amylopectin Polymers 0.000 abstract description 7
- 229930195730 Aflatoxin Natural products 0.000 abstract description 5
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 abstract description 5
- 239000005409 aflatoxin Substances 0.000 abstract description 5
- 235000013312 flour Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 5
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 230000000717 retained effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 10
- 238000005303 weighing Methods 0.000 description 9
- 230000008901 benefit Effects 0.000 description 7
- 238000009835 boiling Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 239000000084 colloidal system Substances 0.000 description 5
- 238000012986 modification Methods 0.000 description 5
- 230000004048 modification Effects 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 238000004537 pulping Methods 0.000 description 5
- 238000002791 soaking Methods 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- 239000013543 active substance Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 description 2
- 230000001133 acceleration Effects 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- -1 flavonoid compounds Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 description 2
- 150000002629 limonins Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000036961 partial effect Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- XHFLOLLMZOTPSM-UHFFFAOYSA-M sodium;hydrogen carbonate;hydrate Chemical compound [OH-].[Na+].OC(O)=O XHFLOLLMZOTPSM-UHFFFAOYSA-M 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000002582 Oryza sativa Indica Group Species 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
- 241000700605 Viruses Species 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 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
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000009704 powder extrusion Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 239000012487 rinsing solution Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002002 slurry Substances 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
- 239000002699 waste material Substances 0.000 description 1
Images
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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
- Noodles (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention particularly relates to instant dried bean noodles and a preparation method thereof, belonging to the technical field of food processing, wherein the dried bean noodles comprise the following raw materials: seeds and rice, the seeds being of a fruit of a citrus plant; the proportion of amylopectin in fresh rice is adjusted by utilizing the seed starch, the texture characteristic is changed, the viscosity of the rice flour is reduced, the taste of the dried bean noodles is improved, the defect that the traditional dried bean noodles cannot be eaten after being brewed is overcome, the nutrition of the fresh rice is retained, and the chemical addition is avoided. Furthermore, the dependence and use of the traditional process on the aged rice are avoided, so that the risk of aflatoxin and other raw material pollution caused by improper storage of the aged rice is avoided.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to instant dried bean noodles and a preparation method thereof.
Background
The dried bean curd, namely the dried bean curd made from rice, is a traditional agricultural product which is popular in southern areas such as the river, Zhejiang, Min and the like for a long time, and has a long production history. The dried bean noodles in production are prepared by taking rice as a main raw material and crushing, squeezing and drying the rice, the eating method comprises the steps of steaming, boiling, frying, mixing and the like, and the dried bean noodles are popular with the masses for hundreds of years due to softness, dainty taste, rich nutrition and convenience in eating. However, the traditional dried bean noodles processing technology must be made of aged rice which is aged for 3-5 years or even longer, because the starch content and proportion in the dried bean noodles raw material rice determine the quality and taste of the final finished product. The amylopectin content in new rice is high, and the new rice has high viscosity and is easy to regenerate. And part of starch in the old rice is degraded, the viscosity of the system is reduced, and the rice flour has proper mouthfeel.
However, the old rice used for making the dried noodles is not only totally depleted in nutritive value and active substances, but also has a great risk of causing mildew and generating aflatoxin, for example. The technical defects of large viscosity, difficult forming, easy retrogradation, inconvenience in boiling and the like exist when fresh rice is used for preparing the dried bean curd.
Meanwhile, with the further acceleration of the pace of modern life, people put forward more rapid and simple requirements on the eating method of the dried bean curd, and the instant dried bean curd which can be eaten by brewing and mixing seasonings with boiling water is favored by the market. However, the existing traditional dried bean noodles have the defects of easy breaking, easy pasting, hard core, no chewing strength and the like after being brewed.
Disclosure of Invention
The application aims to provide the convenient dried bean curd and the preparation method thereof, so as to solve the problem that the conventional dried bean curd needs to be made of old rice.
The embodiment of the invention provides a convenient dried bean curd, which comprises the following raw materials: seeds of a fruit of a citrus plant, and rice.
Optionally, the mass ratio of the seeds to the rice is 1: 25-100.
Optionally, the seeds are citrus seeds.
Based on the same inventive concept, the embodiment of the invention also provides a preparation method of the instant dried bean curd, which comprises the following steps:
treating the seeds to obtain seed starch;
grinding rice to obtain rice pulp;
mixing the seed starch and the rice milk to obtain a mixture;
steaming the mixture to obtain clinker;
and carrying out extrusion forming on the clinker, and then drying to obtain the dried powder.
Optionally, the water content of the seeds is less than or equal to 12% by weight.
Optionally, the processing of the seeds to obtain the seed starch specifically includes:
crushing the seeds to obtain crushed seeds;
degreasing the crushed seeds to obtain degreased crushed seeds;
pulverizing and sieving the degreased broken seeds, and then rinsing to obtain rinsing filtrate;
precipitating the rinsing filtrate to obtain a lower-layer precipitate and an upper-layer suspension;
and drying, crushing and sieving the lower-layer precipitate to obtain the seed starch.
Optionally, the degreasing is extraction degreasing, the extraction temperature of the extraction degreasing is 40-45 ℃, the extraction time of the extraction degreasing is 30-45 min, the extraction liquid of the extraction degreasing is butane, and in the extraction degreasing, the mass ratio of the broken seeds to the extraction liquid is 1: 1.5-2.
Optionally, the sieve aperture of the powdering sieve is 40-60 meshes, the rinsing temperature is 25-35 ℃, and the rinsing liquid for rinsing comprises, by mass: 0.5% sodium bicarbonate and 0.5% calcium chloride, the balance being water.
Optionally, the drying temperature is less than or equal to 45 ℃.
Optionally, the upper suspension is used in the refining.
Optionally, the steaming temperature is 85-95 ℃.
One or more technical solutions in the embodiments of the present invention at least have the following technical effects or advantages:
the instant dried bean noodles provided by the embodiment of the invention have the advantages that the proportion of amylopectin in fresh rice is adjusted by utilizing the seed starch, the texture characteristic is changed, the viscosity of the produced rice noodles is reduced, the mouthfeel of the dried bean noodles is improved, the defect that the traditional dried bean noodles cannot be eaten after being brewed is overcome, the nutrition of the fresh rice is retained, and the chemical addition is avoided. Furthermore, the dependence and use of the traditional process on the aged rice are avoided, so that the risk of aflatoxin and other raw material pollution caused by improper storage of the aged rice is avoided.
The above description is only an overview of the technical solutions of the present invention, and the present invention can be implemented in accordance with the content of the description so as to make the technical means of the present invention more clearly understood, and the above and other objects, features, and advantages of the present invention will be more clearly understood.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the description of the embodiments are briefly introduced below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on the drawings without creative efforts.
Fig. 1 is a flow chart of a method provided by an embodiment of the invention.
Detailed Description
The present invention will be described in detail below with reference to specific embodiments and examples, and the advantages and various effects of the present invention will be more clearly apparent therefrom. It will be understood by those skilled in the art that these specific embodiments and examples are for the purpose of illustrating the invention and are not to be construed as limiting the invention.
Throughout the specification, unless otherwise specifically noted, terms used herein should be understood as having meanings as commonly used in the art. Accordingly, unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. If there is a conflict, the present specification will control.
Unless otherwise specifically indicated, various raw materials, reagents, instruments, equipment and the like used in the present invention may be commercially available or may be prepared by existing methods.
In order to solve the technical problems, the general idea of the embodiment of the application is as follows:
the applicant finds in the course of the invention: the traditional dried bean noodles processing technology is made of aged rice which is aged for 3-5 years or longer, and the quality and the taste of a final finished product are determined by the content and the proportion of starch in the raw rice of the dried bean noodles. The amylopectin content in new rice is high, and the new rice has high viscosity and is easy to regenerate. Part of starch in the old rice is degraded, the system viscosity is reduced, and the rice flour has the right taste.
Seeds of citrus fruits are byproducts of the fruit processing industry, but are rich in lipid (38.86-42.59%), protein (28.56-36.20%), starch (11.22-12.86%), limonin, flavone and other endogenous active substances. The limonin compounds in the active ingredients have various effects of resisting cancers, easing pain, resisting inflammation, resisting viruses and the like, and the flavonoid compounds have health functions of resisting oxidation, preventing inflammation, inhibiting the growth of cancer cells, protecting cardiovascular and cerebrovascular systems and the like, so that the limonin compounds are ideal functional food and medicine raw materials. However, at present, most of citrus seeds are discarded by citrus processing enterprises, and precious natural product resources are wasted.
The old rice used for making the dried noodles is not only lost in nutritive value and active substances, but also has a great risk of mildewing and generating aflatoxin. The technical defects of large viscosity, difficult forming, easy retrogradation, inconvenience in boiling and the like exist when fresh rice is used for preparing the dried bean curd.
Meanwhile, with the further acceleration of the pace of modern life, people put forward more rapid and simple requirements on the eating method of the dried bean curd, and the instant dried bean curd which can be eaten by brewing and mixing seasonings with boiling water is favored by the market. However, the existing traditional dried bean noodles have the defects of easy breaking, easy pasting, hard core, no chewing strength and the like after being brewed.
According to an exemplary embodiment of the present invention, there is provided a convenient powder comprising the following raw materials: seeds of citrus fruit and rice.
Specifically, the seed may be a citrus seed or a lemon seed.
In some embodiments, the mass ratio of the seed to the rice is 1: 25-100, optionally, the mass ratio may be 1: 50-75.
Controlling the mass ratio of the seeds to the rice to be 1: 25-100, because the ratio is too large, the regulation effect on the amylopectin content in the rice is insufficient, the cooked rice is high in viscosity and is not suitable for forming and easy to regenerate, and when the ratio is too small, the regulation effect on the amylopectin content in the rice is too strong, the viscosity of the dried rice is reduced, and the dried rice is easy to break and paste after heating.
According to another exemplary embodiment of the present invention, there is provided a method of preparing the instant dried powder as described above, the method including:
s1, processing seeds to obtain seed starch;
in some embodiments, the seeds have a moisture content of 12% by weight or less.
The weight water content of the seeds is controlled to be less than or equal to 12 percent, if the water content is too high, the grease is easy to be mixed with water and protein to form emulsified thick slurry in the grinding process, and the subsequent removal and extraction of the grease are not facilitated.
In some embodiments, treating the seed to obtain a seed starch comprises:
s1.1, crushing seeds to obtain crushed seeds;
specifically, seeds were repeatedly crushed and crushed by a roll press.
S1.2, degreasing the broken seeds to obtain degreased broken seeds;
in some embodiments, the degreasing is extraction degreasing, the extraction temperature of the extraction degreasing is 40-45 ℃, the extraction time of the extraction degreasing is 30-45 min, the extraction liquid of the extraction degreasing is butane, and the mass ratio of the broken seeds to the extraction liquid in the extraction degreasing is 1: 1.5-2.
The extraction temperature is controlled to be 40-45 ℃ and the extraction time is controlled to be 30-45 min, which are the best process conditions obtained by the applicant through repeated experiments and optimization, and the excessively large value can cause the overhigh extraction temperature and prolonged extraction time, the pressure of an extraction system is correspondingly increased, the manufacturing requirement on an extraction device is higher, the storage of temperature sensitive functional components in citrus seeds is not facilitated, the improvement effect of the prolonged extraction time on the extraction efficiency is slight, and the production time cost and the energy consumption are increased. If the extraction temperature is too low, the extraction efficiency is reduced if the extraction time is reduced, repeated extraction is still needed if the extraction is not complete, and manpower and material resources are wasted.
Controlling the mass ratio of the broken seeds to the extract liquor to be 1: 1.5-2 is the best process condition obtained by the applicant through repeated experiment optimization, and the ratio value is too large, so that the dosage of the extraction solvent is increased, the volume of the extraction container is increased, the extraction amount is not changed, and meanwhile, the extraction energy consumption is increased and the solvent recovery efficiency is reduced; if the solvent is too small, the solvent is less and the oil cannot be fully extracted, so that incomplete extraction and low extraction efficiency are caused.
Specifically, crushed citrus seeds are put into a butane extraction tank and extracted at a certain temperature and pressure; preferably, the ratio of the material to the extraction liquid is 1: 1.5-2, and the extraction temperature is 40-45 ℃ and the time is 30-45 min. And after the extraction is finished, discharging butane extract from the bottom of the tank, and collecting the citrus seed residues in the extraction tank for later use. And (3) decompressing and gasifying the butane extract to separate the citrus seed oil, and recycling gasified butane for reuse.
S1.3, pulverizing and sieving the degreased broken seeds, and then rinsing to obtain rinsing filtrate;
in some embodiments, the sieving aperture of the powdering sieve is 40 meshes to 60 meshes, the rinsing temperature is 25 ℃ to 35 ℃, and the rinsing liquid of the rinsing comprises by mass: 0.5% sodium bicarbonate and 0.5% calcium chloride, the balance being water.
The mesh size of the screen is controlled to be 40-60 meshes so as to remove large particles which are not completely crushed and improve the extraction efficiency of starch. The too large aperture causes the finer powder particles, increases the difficulty of starch precipitation separation, and the too small aperture causes the larger powder particles, which is not beneficial to the rinsing dissolution of starch and reduces the starch yield.
The rinsing temperature is controlled to be 25-35 ℃ which is the best process condition obtained by the applicant through repeated experiment optimization, the starch gelatinization and protein denaturation are caused by overhigh temperature and are not beneficial to the storage of heat-sensitive functional components, and the incomplete removal of the protein and the low rinsing efficiency of the starch are caused by overlow temperature.
Specifically, the degreased citrus seed residues are pulverized and sieved by a pulverizer, a proper amount of weak alkaline water is added, the mixture is stirred at constant temperature, and after the mixture is rinsed for multiple times, coarse filtration is carried out, and filtrate is collected for later use; preferably, the sieve aperture is 40-60 meshes, 0.5% of sodium bicarbonate and 0.5% of calcium chloride are added into weak alkaline water, and the constant temperature is 25-35 ℃.
S1.4, precipitating the rinsing filtrate to obtain a lower-layer precipitate and an upper-layer suspension;
specifically, the combined filtrate is kept stand, and the lower-layer precipitate and the upper-layer suspension are respectively collected for later use.
The weak alkali condition is used for extracting starch to increase the dissolution of protein, so that the rinsing precipitation is starch, and the upper rinsing solution contains partial protein and functional components.
S1.5, drying, crushing and sieving the lower-layer precipitate to obtain seed starch.
In some embodiments, the temperature of the oven is 45 deg.C or less.
S2, grinding rice into thick liquid to obtain rice pulp;
specifically, rice is added with a proper amount of upper suspension liquid to be fully soaked, and then the rice is repeatedly ground to prepare fine and smooth rice milk for later use.
The functional property of the upper layer rinsing liquid containing partial protein and functional components is enhanced by adding the upper layer rinsing liquid into the flour back drying.
S3, mixing the seed starch and the rice milk to obtain a mixture;
specifically, a proper amount of citrus seed starch is slowly added into the rice milk, and the mixture is fully and uniformly stirred to obtain a mixture.
S4, steaming the mixture to obtain clinker;
in some embodiments, the temperature of steaming is from 85 ℃ to 95 ℃.
The steaming temperature is controlled to be 85-95 ℃ so as to ensure that the starch is fully heated and cooked, the excessive temperature can cause the water boiling to generate bubbles, which easily causes uneven heating and the phenomenon of dry powder adhesion when the subsequent extrusion temperature is too high, and the insufficient starch cooking easily causes the dry powder extrusion to be unshaped when the excessive temperature is too low.
And S5, carrying out extrusion forming on the clinker, and then drying to obtain the dried powder.
Specifically, the steamed raw materials are fed into a spiral filament extruder while the steamed raw materials are hot, are made into filaments, are hung at room temperature for air drying, and are sealed and packaged.
The instant dried powder and the preparation method thereof will be described in detail below with reference to examples, comparative examples and experimental data.
Example 1
A method for preparing a convenient dried bean curd, the method comprising:
weighing 100g of fresh citrus seeds, placing the fresh citrus seeds in a constant-temperature air-blast drying oven for drying for 4 hours at 65 ℃, measuring the water content to be 11.8%, and repeatedly rolling for 2-3 times by using a roller press. Putting the crushed citrus seeds into a sealed extraction device, adding 200ml of butane extractant, controlling the pressure to be 0.45mPa and the temperature to be 45 ℃, extracting for 30min, draining the butane extractant from the bottom of the tank after the extraction is finished, repeatedly extracting for 2-3 times, recovering butane under reduced pressure, combining and collecting 25.81g of citrus seed oil extract, and collecting 72.36g of extraction residue.
Pulverizing the above extraction residue with a pulverizer, sieving with 60 mesh sieve, adding 0.5% sodium bicarbonate water solution 500ml, extracting under stirring in 35 deg.C constant temperature water bath for 1 hr, adding calcium chloride at a ratio of 0.5%, stirring to dissolve for 200 mesh, filtering, discarding residue, collecting filtrate, standing for 45min, and collecting precipitate layer and supernatant respectively. Rinsing the precipitate layer with clear water for 3 times, removing rinsing liquid, drying at a low temperature below 45 deg.C, and collecting 8.33g of citrus seed starch; the supernatant was filtered through 300 mesh to collect 380ml of filtrate for further use.
Weighing 500g of fresh indica rice, adding 380ml of the filtrate, soaking for 3h, pulping by using a colloid mill, and repeatedly grinding for 2-3 times. Weighing 5g of the citrus seed starch, adding the citrus seed starch into rice milk, fully and uniformly stirring, placing the rice milk in a pot for steaming, keeping the central temperature of the rice milk at 95 ℃, taking out the rice milk after 5min of heat preservation, putting the rice milk into spiral extruded filaments with the preheating temperature reaching 95 ℃ while the rice milk is hot, extruding the extruded filaments to prepare filaments with the diameter of 1-1.2 mm, hanging and drying the filaments at room temperature, and packaging and inspecting to be qualified to obtain the finished product.
Example 2
A method for preparing an instant dried bean curd, which comprises the following steps:
weighing 1000g of dried citrus seeds, measuring the water content to be 6.1% by a drying method, and repeatedly rolling for 2-3 times by using a roller type presser. Putting the crushed citrus seeds into a sealed extraction device, adding 1500ml of butane extractant, controlling the pressure to be 0.42mPa, extracting at 40 ℃ for 45min, draining the butane extractant from the bottom of the tank after the extraction is finished, repeatedly extracting for 2-3 times, recovering butane under reduced pressure, combining and collecting 380g of extract, namely citrus seed grease, and collecting 606g of extraction residues.
Pulverizing the above extraction residue with a pulverizer, sieving with 60 mesh sieve, adding 3000ml of 0.5% sodium bicarbonate water solution, stirring and extracting at 25 deg.C for 1.5 hr, adding calcium chloride at 0.5% ratio, stirring and dissolving, filtering with 180 mesh sieve, discarding residue, collecting filtrate, standing for 1 hr for obvious layering, and collecting precipitate layer and supernatant respectively. Rinsing the precipitate layer with clear water for 5 times, removing rinsing liquid, drying at a low temperature below 45 deg.C, and collecting 79g of orange seed starch; the supernatant was filtered through 300 mesh to collect 1900ml of filtrate for further use.
Weighing 2500g of fresh early rice, adding 1900ml of the filtrate, soaking for 3 hours, pulping by using a colloid mill, and repeatedly grinding for 2-3 times. Weighing 37.5g of the citrus seed starch, adding the citrus seed starch into rice milk, fully stirring uniformly, steaming the rice milk in a pot at the central temperature of 90 ℃, keeping the temperature for 10min, taking out the rice milk, putting the rice milk into spiral extruded filaments with the preheating temperature of 90 ℃, extruding the extruded filaments into filaments with the diameter of 1-1.5 mm, hanging and airing the filaments at room temperature, packaging and inspecting to obtain the finished product.
Comparative example 1
Weighing 1000g of fresh early rice, adding 750ml of water, soaking for 3h, pulping by using a colloid mill, repeatedly grinding for 2-3 times, placing the rice pulp in a pot, filling double-layer gauze, steaming the rice pulp, keeping the temperature for 5min, taking out, putting the rice pulp into spiral extruded filaments with the preheating temperature of 85 ℃ while the rice pulp is hot, extruding the rice pulp to form filaments with the diameter of 1-1.5 mm, hanging and airing the filaments at room temperature, and packaging and checking to be qualified to obtain the finished product.
Comparative example 2
Weighing 1000g of early rice which is aged for 1 year, adding 800ml of water, soaking for 3 hours, pulping by using a colloid mill, repeatedly grinding for 2-3 times, placing the rice pulp in a pot, filling double-layer gauze, steaming the rice pulp, keeping the temperature for 8min, taking out the rice pulp, putting the rice pulp into spiral extruded wires with the preheating temperature reaching 90 ℃ while the rice pulp is hot, extruding the rice pulp to prepare thin wires with the diameter of 1-1.5 mm, hanging and drying the thin wires at room temperature, packaging and checking to be qualified to obtain a finished product.
Comparative example 3
Weighing 1000g of early rice aged for 3 years, adding 800ml of the filtrate, soaking for 3 hours, pulping by using a colloid mill, repeatedly grinding for 2-3 times, placing the mixture in a pot, filling double-layer gauze, steaming rice pulp, keeping the temperature for 6min, taking out, putting the mixture into spiral extruded wires with the preheating temperature of 95 ℃ while the mixture is hot, preparing the thin wires with the diameter of 1-1.5 mm by extrusion, hanging and drying at room temperature, packaging, and checking to be qualified to obtain the finished product.
Examples of the experiments
The dried powders obtained in examples 1 to 2 and comparative examples 1 to 3 were examined, and the results are shown in the following table:
the method has the advantages that the dried bean noodles prepared by the method are appropriate in viscosity and easy to form, and product defects of easy breaking, easy pasting, hard cores, no chewiness and the like do not exist after brewing; compared with the comparative example and the embodiment, the dried bean noodles prepared from the fresh rice have the defects of high viscosity, difficulty in forming, easiness in retrogradation, difficulty in boiling and the like, when a certain parameter is out of the range, the conditions of powder adhesion, uneven thickness and the like can occur, and the conditions of strip breaking, hard core and the like can occur after brewing.
One or more technical solutions in the embodiments of the present invention at least have the following technical effects or advantages:
(1) the method provided by the embodiment of the invention improves the technical defect of convenient vermicelli processing of fresh rice, simultaneously considers the nutrition and health care functions of the vermicelli, and improves the utilization value of the seed by-product;
(2) the method provided by the embodiment of the invention utilizes the seed starch to adjust the proportion of the amylopectin in the fresh rice, changes the texture characteristic, reduces the viscosity of the rice flour, improves the taste of the dried bean noodles, overcomes the defect that the traditional dried bean noodles can not be eaten after being brewed, simultaneously reserves the nutrition of the fresh rice, and avoids the chemical addition. Furthermore, the dependence and use of the traditional process on the aged rice are avoided, so that the risk of aflatoxin and other raw material pollution caused by improper storage of the aged rice is avoided;
(3) the preparation process of the seed functional extract provided by the embodiment of the invention is simple and has no chemical pollution, and the butane used for degreasing belongs to the food additive permission category in GB 1886.55-2015 national food safety Standard, and has the characteristics of high efficiency volatilization, no residue and the like. The extract contains limonin, flavonoid compounds and other active ingredients, so that the health benefits of the dried bean curd are enhanced, the flavor level of the dried bean curd is enriched, and the additional value of the product is improved;
(4) the application of the seed starch and the functional components in the method provided by the embodiment of the invention is beneficial to high-valued comprehensive utilization of seed resources, and the separated seed oil also has wide application prospects in food, medical treatment, beauty treatment and the like, so that the economic benefit of fruit processing byproducts is improved, and the waste of natural active components in the seeds is reduced.
Finally, it should also be noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including the preferred embodiment and all changes and modifications that fall within the scope of the invention.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (9)
1. The instant dried bean curd is characterized in that the raw materials of the instant dried bean curd comprise: seeds and fresh rice, wherein the seeds are seeds of citrus;
the preparation method of the dried powder comprises the following steps:
treating the seeds to obtain seed starch;
grinding rice to obtain rice pulp;
mixing the seed starch and the rice milk to obtain a mixture;
steaming the mixture to obtain clinker;
and carrying out extrusion forming on the clinker, and then drying to obtain the dried powder.
2. The instant dried powder according to claim 1, wherein the mass ratio of the seeds to the rice is 1: 25-100.
3. A method of preparing a ready-to-eat dried powder according to any one of claims 1 to 2, comprising:
treating the seeds to obtain seed starch;
grinding rice to obtain rice pulp;
mixing the seed starch and the rice milk to obtain a mixture;
steaming the mixture to obtain clinker;
and carrying out extrusion forming on the clinker, and then drying to obtain the dried powder.
4. The method of making an instant powder of claim 3 wherein the moisture content of the seeds is less than or equal to 12% by weight.
5. The method for preparing the instant dried bean noodles as claimed in claim 3, wherein the step of processing the seeds to obtain the seed starch comprises the following steps:
crushing the seeds to obtain crushed seeds;
degreasing the crushed seeds to obtain degreased crushed seeds;
pulverizing and sieving the degreased broken seeds, and then rinsing to obtain rinsing filtrate;
precipitating the rinsing filtrate to obtain a lower-layer precipitate and an upper-layer suspension;
and drying, crushing and sieving the lower-layer precipitate to obtain the seed starch.
6. The preparation method of the instant dried bean noodles as claimed in claim 5, wherein the degreasing is extraction degreasing, the extraction temperature of the extraction degreasing is 40-45 ℃, the extraction time of the extraction degreasing is 30-45 min, the extraction liquid of the extraction degreasing is butane, and in the extraction degreasing, the mass ratio of the broken seeds to the extraction liquid is 1: 1.5-2.
7. The method for preparing the instant dried noodles according to claim 5, wherein the sieving hole diameter of the powdering sieve is 40-60 meshes, the rinsing temperature is 25-35 ℃, and the rinsing liquid for rinsing comprises the following components in mass: 0.5 percent of sodium bicarbonate, 0.5 percent of calcium chloride and the balance of water, and the drying temperature is less than or equal to 45 ℃.
8. The method of claim 5, wherein said supernatant suspension is used in said refining.
9. The method of claim 3, wherein the steaming is at a temperature of 85 ℃ to 95 ℃.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210386285.1A CN114617223B (en) | 2022-04-13 | 2022-04-13 | Instant dried bean curd and preparation method thereof |
| PCT/CN2023/084913 WO2023197878A1 (en) | 2022-04-13 | 2023-03-30 | Convenient dried rice noodles and preparation method therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210386285.1A CN114617223B (en) | 2022-04-13 | 2022-04-13 | Instant dried bean curd and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114617223A CN114617223A (en) | 2022-06-14 |
| CN114617223B true CN114617223B (en) | 2022-09-13 |
Family
ID=81906180
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210386285.1A Active CN114617223B (en) | 2022-04-13 | 2022-04-13 | Instant dried bean curd and preparation method thereof |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN114617223B (en) |
| WO (1) | WO2023197878A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114617223B (en) * | 2022-04-13 | 2022-09-13 | 浙江省柑橘研究所 | Instant dried bean curd and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0556773A (en) * | 1990-05-25 | 1993-03-09 | Takeda Chem Ind Ltd | Citrus seed extract-containing processed food stored at low temperature, citrus seed extract-containing composition and its use |
| JP2003034701A (en) * | 2001-07-24 | 2003-02-07 | S F C:Kk | Loquat seed starch, its production method and processed foods |
| CN105962076A (en) * | 2016-05-31 | 2016-09-28 | 中国农业科学院农产品加工研究所 | Processing method of convenient instant fresh-cut potato rice noodles |
| CN106721982A (en) * | 2016-11-23 | 2017-05-31 | 泰宁行歌拾穗生态农业综合发展有限公司 | A kind of red rice dried bean noodles and preparation method thereof |
| CN107048157A (en) * | 2017-03-09 | 2017-08-18 | 桂林三养胶麦生态食疗产业有限责任公司 | A kind of wet oat ground rice of instant fresh and its preparation technology |
| CN107518267A (en) * | 2017-08-28 | 2017-12-29 | 广西南宁市百桂食品有限责任公司 | The preparation method of purple perilla seed nutrition dry rice flour |
| CN113142551A (en) * | 2021-04-24 | 2021-07-23 | 柳州市丫米食品有限公司 | Semi-dry vermicelli capable of being rehydrated quickly and preparation method thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019017261A (en) * | 2017-07-12 | 2019-02-07 | 日本特殊陶業株式会社 | Dried rice noodle |
| CN108902687A (en) * | 2018-07-03 | 2018-11-30 | 广西壮族自治区农业科学院 | The instant rice stick processing method of one seed potato fresh sweet potato production |
| CN112704185A (en) * | 2021-01-20 | 2021-04-27 | 贵州南山婆食品加工有限公司 | Instant rice noodles convenient to eat and preparation method thereof |
| CN113575839A (en) * | 2021-07-28 | 2021-11-02 | 广西农垦明阳淀粉发展有限公司 | Brewing type prepared dry rice noodles and preparation method thereof |
| CN114617223B (en) * | 2022-04-13 | 2022-09-13 | 浙江省柑橘研究所 | Instant dried bean curd and preparation method thereof |
-
2022
- 2022-04-13 CN CN202210386285.1A patent/CN114617223B/en active Active
-
2023
- 2023-03-30 WO PCT/CN2023/084913 patent/WO2023197878A1/en unknown
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0556773A (en) * | 1990-05-25 | 1993-03-09 | Takeda Chem Ind Ltd | Citrus seed extract-containing processed food stored at low temperature, citrus seed extract-containing composition and its use |
| JP2003034701A (en) * | 2001-07-24 | 2003-02-07 | S F C:Kk | Loquat seed starch, its production method and processed foods |
| CN105962076A (en) * | 2016-05-31 | 2016-09-28 | 中国农业科学院农产品加工研究所 | Processing method of convenient instant fresh-cut potato rice noodles |
| CN106721982A (en) * | 2016-11-23 | 2017-05-31 | 泰宁行歌拾穗生态农业综合发展有限公司 | A kind of red rice dried bean noodles and preparation method thereof |
| CN107048157A (en) * | 2017-03-09 | 2017-08-18 | 桂林三养胶麦生态食疗产业有限责任公司 | A kind of wet oat ground rice of instant fresh and its preparation technology |
| CN107518267A (en) * | 2017-08-28 | 2017-12-29 | 广西南宁市百桂食品有限责任公司 | The preparation method of purple perilla seed nutrition dry rice flour |
| CN113142551A (en) * | 2021-04-24 | 2021-07-23 | 柳州市丫米食品有限公司 | Semi-dry vermicelli capable of being rehydrated quickly and preparation method thereof |
Non-Patent Citations (5)
| Title |
|---|
| Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil;l-Adawy, T.A., El-Bedawy, A.A., Rahma, E.H. and Gafar, A.M., Nah;《Nahrung》;19991201;第43卷(第6期);第385-391页 * |
| 干米粉加工中常见问题的原因分析与对策;黄维安，蒙毅，陈磊，魏小明，黄坤英，滕广;《粮油食品科技》;20221121;第28卷(第6期);第158-165页 * |
| 柑橘类种籽的研究与利用;张汆，贾小丽，李敏，孙艳辉;《食品研究与开发》;20090605;第30卷(第6期);第157-160页 * |
| 柑橘籽粉中化学组成的分析;谢贞建，焦士蓉，李燕平;《西华大学学报(自然科学版)》;20070305(第2期);第43-44、95页 * |
| 高直链枇杷核淀粉的提取与表征;方修贵，俞国伟，曹雪丹，赵凯，林媚，黄振东，李祖光，滕渊洁;《食品研究与开发》;20210810;第42卷(第15期);第84-91页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114617223A (en) | 2022-06-14 |
| WO2023197878A1 (en) | 2023-10-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107094834B (en) | Semi-fermented pulp and pomace biscuit capable of preventing three highs and preparation method thereof | |
| CN105105006B (en) | A kind of potato is the potato zheganmian and preparation method thereof of primary raw material preparation | |
| CN104522781A (en) | Ginseng-red date composite health drink and preparation method thereof | |
| CN114617223B (en) | Instant dried bean curd and preparation method thereof | |
| CN104068134A (en) | Manufacturing method for dried bean curd with red jujubes and Chinese wolfberries | |
| CN108651841A (en) | A kind of Chinese yam vermicelli and preparation method thereof | |
| CN111763561A (en) | Production process and production line of original-flavor tea oil | |
| CN106889523A (en) | A kind of full powder potato nutrient vermicelli of convenience and preparation method thereof | |
| CN102987286A (en) | Production method for scented crystal pear haw flakes | |
| CN106721694A (en) | A kind of wild fern fiber crops jujube plant beverage and preparation method thereof | |
| CN101461552B (en) | Method for making American ginseng peanut dairy product | |
| CN104207016A (en) | Rice noodles with MACA and preparation method thereof | |
| CN101467605B (en) | Method for producing rice noodles using millet as raw material | |
| CN106509836A (en) | Red date tea fragrant vermicelli and preparation method thereof | |
| CN109965211A (en) | A kind of nutritive yam rice paste and preparation method thereof protecting intestines nourishing the stomach | |
| CN113349263A (en) | Tea oil for regulating blood sugar and preparation method thereof | |
| CN113598305B (en) | Processing method of purple sweet potato nutritional rice flour | |
| CN110432371A (en) | A kind of preparation method of pomelo peel jelly work and the pomelo peel jelly work of preparation | |
| CN108685023A (en) | A kind of production technology of parched rice | |
| CN109198444A (en) | A kind of rhizoma polygonati noodles and its processing method | |
| CN108450751A (en) | A kind of mango taste rice dumpling and preparation method thereof | |
| CN117256780A (en) | Preparation method of black rice noodles capable of reducing anthocyanin substance loss | |
| CN115918871A (en) | Shredded konjak and production process thereof | |
| CN104872340A (en) | Honey yacon tea and method for manufacturing same | |
| CN115715574A (en) | Preparation method of kidney bean vermicelli |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |