WO2023103851A1 - Procédé de transformation pour améliorer la qualité de vermicelles par traitement thermique par voie humide sur lesdits vermicelles - Google Patents
Procédé de transformation pour améliorer la qualité de vermicelles par traitement thermique par voie humide sur lesdits vermicelles Download PDFInfo
- Publication number
- WO2023103851A1 WO2023103851A1 PCT/CN2022/135316 CN2022135316W WO2023103851A1 WO 2023103851 A1 WO2023103851 A1 WO 2023103851A1 CN 2022135316 W CN2022135316 W CN 2022135316W WO 2023103851 A1 WO2023103851 A1 WO 2023103851A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- vermicelli
- starch
- heat treatment
- quality
- improving
- Prior art date
Links
- 238000010438 heat treatment Methods 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 39
- 230000008569 process Effects 0.000 title abstract description 15
- 238000012545 processing Methods 0.000 title abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 238000001035 drying Methods 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims description 77
- 235000019698 starch Nutrition 0.000 claims description 77
- 239000008107 starch Substances 0.000 claims description 76
- 240000003183 Manihot esculenta Species 0.000 claims description 23
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 23
- 239000000843 powder Substances 0.000 claims description 14
- 229920002261 Corn starch Polymers 0.000 claims description 11
- 239000008120 corn starch Substances 0.000 claims description 11
- 244000017020 Ipomoea batatas Species 0.000 claims description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000010257 thawing Methods 0.000 claims description 8
- 230000032683 aging Effects 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 5
- 229920001592 potato starch Polymers 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 235000010804 Maranta arundinacea Nutrition 0.000 abstract 2
- 244000145580 Thalia geniculata Species 0.000 abstract 2
- 235000012419 Thalia geniculata Nutrition 0.000 abstract 2
- 238000007789 sealing Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 10
- 229940099112 cornstarch Drugs 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 238000010924 continuous production Methods 0.000 description 6
- 240000004922 Vigna radiata Species 0.000 description 5
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 5
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 244000268590 Euryale ferox Species 0.000 description 1
- 235000006487 Euryale ferox Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000009477 glass transition Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000009916 joint effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum 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
- 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
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Definitions
- the invention relates to a processing technique for improving the quality of vermicelli by wet heat treatment, and belongs to the technical field of food processing.
- Vermicelli also known as vermicelli with thin rods
- the color is off-white, yellow or yellowish brown. etc., the taste is smooth and tough, and it is produced in all parts of China.
- the vermicelli is a pure starch-based food with poor thermal stability, the starch on the surface of the vermicelli disintegrates severely during the cooking process, and the vermicelli is highly adhesive and low in hardness after leaving the soup, causing the vermicelli to clump together.
- the characteristics of sticking and sticking of vermicelli are mainly caused by low tensile strength and high surface adhesion. High tensile strength, strong support force of vermicelli, and low adhesion are not easy to stick between vermicelli. Therefore, the anti-clumping of vermicelli mainly needs to be improved.
- Vermicelli tensile strength and reduced surface adhesion Tapioca starch and sweet potato starch have strong binding ability to water. Low gelatinization temperature makes vermicelli not resistant to cooking. The low retrogradation value of tapioca starch leads to insufficient hardness of vermicelli.
- corn starch or bean starch needs to be added, but corn starch and bean starch The starch-like starch is not easy to gelatinize, and the vermicelli matures slowly and easily breaks during the powder leakage process, which is not conducive to continuous production.
- Moist heat treatment refers to a physical method of treating starch within a certain temperature range (higher than the glass transition temperature, lower than the gelatinization temperature) in the presence of a small amount of water (water content less than 35%), and is often used for starch modification. sex.
- a certain temperature range higher than the glass transition temperature, lower than the gelatinization temperature
- the present invention adopts a processing technology for reducing the adhesiveness of the vermicelli by wet heat treatment, because the wet heat treatment reduces the binding ability of the vermicelli and water, thereby improving the toughness of the vermicelli and reducing the adhesiveness of the vermicelli; at the same time, the crystallization of starch during the wet heat treatment of the vermicelli The structure is destroyed under the joint action of moisture and temperature to make the vermicelli more transparent.
- the present invention treats the vermicelli with moist heat, the adhesiveness of the vermicelli after the moist heat treatment is reduced by 30% to 35%, the tensile strength of the vermicelli is also increased by 70% to 80%, and the transparency of the vermicelli is also improved at the same time.
- the heat treatment of vermicelli in the present invention is adjusted in the second half of the whole vermicelli production process, and the raw material starch is not treated in any way, which will not cause lumps and broken bars when kneading noodles; during the processing process, the accumulation of vermicelli The density is small, the hot air flows and transfers heat quickly between the vermicelli, and the heat is evenly distributed; the moist heat treatment of the vermicelli is placed after the drying process, and the required moisture content can be directly adjusted and controlled through the drying process, eliminating the need for rehydration and moisture balance A lot of time, convenient for continuous production.
- the first object of the present invention is to provide a method for improving the quality of vermicelli.
- the method uses moist heat treatment of vermicelli to improve the quality of vermicelli.
- the conditions of moist heat treatment are: temperature is 100-120° C., and treatment time is 0.5-3 hours.
- the improving the quality of the vermicelli includes reducing the stickiness of the vermicelli, improving the stretchability of the vermicelli, improving the transparency, and improving the cooking resistance and chewiness of the vermicelli.
- the water content of the vermicelli should be controlled to be 20-24% (moisture mass g/total mass g) before the moist heat treatment.
- the raw materials of the vermicelli are not limited, including sweet potato vermicelli, cassava vermicelli, rice flour and the like.
- the vermicelli can be commercially available vermicelli, or vermicelli formed during the production process.
- the second object of the present invention is to provide a method for preparing vermicelli.
- the method is to perform moist heat treatment after the vermicelli is molded and dried.
- the condition of moist heat treatment is as follows: the temperature is 100-120° C., and the treatment time is 0.5-3 hours.
- the preparation process of the vermicelli includes: starch mixing and kneading, vacuuming, powder leakage, cooling, hanging, aging, freezing, thawing, drying, wet heat treatment, and packaging.
- the preparation process of the vermicelli is as follows: use 3-6% starch to make starch paste and knead with the remaining starch into a dough with certain fluidity (the solid content of the dough is 55%-65% ); after vacuuming, powder leakage (97-99°C, 10-20s), cooling (1-25°C, 10-20s), hanging on a rod, low-temperature aging (0-8°C, 18-36h), freezing ( -16-25°C, 18-36h) and after thawing, dry, dry to a certain moisture or adjust the moisture content of the dry vermicelli, seal the vermicelli with heat treatment, and control the moisture content of the vermicelli by controlling the drying conditions and time. Within the range of conditions; after heat and humidity treatment, further drying to obtain the finished product.
- sweet potato vermicelli when preparing sweet potato vermicelli, add 10 ⁇ 20% (w/w) corn starch or 5 ⁇ 20% (w/w) pea starch relative to the quality of sweet potato starch in raw starch, Adjusting the amylose content improves the chewiness of vermicelli and prevents the sticking of vermicelli during heat and humidity treatment.
- xanthan gum when the amount of cornstarch or peastarch added is higher than 20%, 0.001-0.1% xanthan gum is added to prevent broken bars during continuous powder leakage.
- the water content of the vermicelli is controlled to be 20-24% before the moist heat treatment.
- the moisture content of the vermicelli is reduced to 10%-15% with residual temperature.
- the third object of the present invention is to provide a kind of vermicelli prepared by applying the above method.
- the fourth object of the present invention is to provide a food containing the above vermicelli.
- the tensile strength increases by 70%-80%.
- Fig. 1 is the influence of cassava vermicelli moisture content on tensile strength during wet heat treatment
- Fig. 2 is the influence of the moisture content of cassava vermicelli on the adhesion force during wet heat treatment
- Figure 3 shows the effect of cassava vermicelli on the transparency of wet heat treatment.
- the cassava starch and sweet potato whole powder involved in the following examples were purchased from Zhangjiakou Yanbei Potato Industry Co., Ltd.; the whole oat powder was purchased from Inner Mongolia Sanstaple Grain Industry Co., Ltd.
- Embodiment 1 a kind of method for preparing vermicelli
- vermicelli The preparation process of vermicelli is: the ratio of raw material starch is 75% of cassava starch, 20% of corn starch, and 5% of pea starch, making starch paste with 4.5% starch and kneading it into a dough with certain fluidity (dough) with the remaining starch
- the solid content is 60%); after vacuuming, powder leakage (98°C, 10s), cooling (about 15°C; 10s), hanging on a rod, low temperature aging (4°C; 24h), freezing (-18°C; 24h ) and thawing (15min);
- the tensile strength of vermicelli first increased and then decreased.
- the tensile strength was the highest, the adhesion of vermicelli continued to decrease, and the transparency increased.
- Embodiment 2 Influence of the water content of vermicelli on the quality of vermicelli in the wet heat treatment process
- the vermicelli is prepared with reference to the method of Example 1, the difference is only: adjusting the moisture content of the vermicelli in step (2), the specific steps are as follows:
- vermicelli The preparation process of vermicelli is: the ratio of raw material starch is 75% of cassava starch, 20% of corn starch, and 5% of pea starch, making starch paste with 4.5% starch and kneading it into a dough with certain fluidity (dough) with the remaining starch
- the solid content is 60%); after vacuuming, powder leakage (98°C, 10s), cooling (about 15°C; 10s), hanging on a rod, low temperature aging (4°C; 24h), freezing (-18°C; 24h ) and thawing (15min);
- the tensile strength of vermicelli first increased and then decreased.
- the tensile strength was the highest, the adhesion of vermicelli continued to decrease, and the transparency increased.
- Embodiment 3 Influence of processing time on the quality of vermicelli in the wet heat treatment process
- the vermicelli is prepared with reference to the method of Example 1, the difference is only: adjusting the wet heat treatment time of the vermicelli in step (3), the specific steps are as follows:
- vermicelli The preparation process of vermicelli is: the ratio of raw material starch is 75% of cassava starch, 20% of corn starch, and 5% of pea starch, making starch paste with 4.5% starch and kneading it into a dough with certain fluidity (dough) with the remaining starch
- the solid content is 60%); after vacuuming, powder leakage (98°C, 10s), cooling (about 15°C; 10s), hanging on a rod, low temperature aging (4°C; 24h), freezing (-18°C; 24h ) and thawing (15min).
- the tensile strength of vermicelli increases and the adhesion of vermicelli continues to decrease.
- the best wet heat treatment process is that the moisture content of the vermicelli is 22%, and the treatment is at 100°C for 1 hour.
- Embodiment 4 Influence of processing temperature on vermicelli quality in wet heat treatment process
- the vermicelli is prepared with reference to the method of Example 1, the difference is only: adjusting the vermicelli wet heat treatment temperature in step (3), the specific steps are as follows:
- Embodiment 5 a kind of method for improving the quality of finished vermicelli
- the wet heat treatment of finished vermicelli can also improve the tensile strength of vermicelli and reduce the adhesion force, which is slightly better than continuous production.
- Comparative example 1 the manufacturing process of contrasting cassava vermicelli
- vermicelli The preparation process of vermicelli is: making gorgon, kneading noodles (75% of tapioca starch, 20% of corn starch, and 5% of pea starch), vacuumizing the dough, forming by leaking powder, steaming and gelatinizing, water cooling, cutting powder and hanging on the rod , freezing, thawing.
- Comparative example 2 the quality of mung bean vermicelli
- vermicelli The preparation process of vermicelli is: the raw material starch is mung bean starch, starch paste is made with 4.5% starch and kneaded into a dough with certain fluidity (dough solid content is 60%) with the remaining starch; Powder (98°C, 10s), cooling (about 15°C; 10s), hanging on a rod, low temperature aging (4°C; 24h), freezing (-18°C; 24h) and thawing (15min).
- the wet heat treatment condition is that the water content of the vermicelli is 22%, and the treatment is at 100°C for 1 hour.
- Comparative example 3 the quality of vermicelli made after the starch is subjected to heat and humidity treatment
- the vermicelli was prepared with reference to the method of Comparative Example 1, the only difference being that the raw material starch was subjected to a wet heat treatment, and the specific steps were as follows:
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)
- Noodles (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Est divulgué dans la présente invention un procédé de transformation destiné à améliorer la qualité de vermicelles au moyen d'un traitement thermique par voie humide sur ces derniers, qui concerne le domaine technique de la transformation des aliments. Le procédé de transformation comprend les étapes suivantes consistant : à rendre les vermicelles étanches pendant l'étape de séchage de vermicelles, la teneur en eau restante étant de 20 %-24 %, à les placer dans un four, à les chauffer à 100 °C pendant 1 h, puis à abaisser la teneur en eau des vermicelles en-deçà de 12 % grâce à la température résiduelle. Selon la présente invention, les vermicelles d'arrow-root sont soumis à un traitement thermique par voie humide. L'adhésivité des vermicelles d'arrow-root après traitement thermique par voie humide est réduite de 30 %-35 %, la résistance à la traction des vermicelles est également augmentée de 70 %-80 %, et en outre, la transparence des vermicelles est également améliorée.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202111517517.4A CN114246329B (zh) | 2021-12-08 | 2021-12-08 | 一种对粉条湿热处理改善其品质的加工工艺 |
CN202111517517.4 | 2021-12-08 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2023103851A1 true WO2023103851A1 (fr) | 2023-06-15 |
Family
ID=80791996
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/CN2022/135316 WO2023103851A1 (fr) | 2021-12-08 | 2022-11-30 | Procédé de transformation pour améliorer la qualité de vermicelles par traitement thermique par voie humide sur lesdits vermicelles |
Country Status (2)
Country | Link |
---|---|
CN (1) | CN114246329B (fr) |
WO (1) | WO2023103851A1 (fr) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114246329B (zh) * | 2021-12-08 | 2023-08-15 | 江南大学 | 一种对粉条湿热处理改善其品质的加工工艺 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6036987A (en) * | 1997-06-11 | 2000-03-14 | Feed Up Inc. | Process for producing quick-boiling pastas and noodles |
CN107660786A (zh) * | 2017-09-20 | 2018-02-06 | 安徽三芋农业发展有限公司 | 一种采用湿热处理改善红薯粉条品质的制作工艺 |
CN109349603A (zh) * | 2018-10-09 | 2019-02-19 | 王华昌 | 一种无明矾无添加剂的红薯粉丝粉条的制作方法 |
CN109813068A (zh) * | 2019-03-25 | 2019-05-28 | 赵海兵 | 无添加红薯粉条的晾干工具以及晾干方法 |
CN114246329A (zh) * | 2021-12-08 | 2022-03-29 | 江南大学 | 一种对粉条湿热处理改善其品质的加工工艺 |
-
2021
- 2021-12-08 CN CN202111517517.4A patent/CN114246329B/zh active Active
-
2022
- 2022-11-30 WO PCT/CN2022/135316 patent/WO2023103851A1/fr unknown
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6036987A (en) * | 1997-06-11 | 2000-03-14 | Feed Up Inc. | Process for producing quick-boiling pastas and noodles |
CN107660786A (zh) * | 2017-09-20 | 2018-02-06 | 安徽三芋农业发展有限公司 | 一种采用湿热处理改善红薯粉条品质的制作工艺 |
CN109349603A (zh) * | 2018-10-09 | 2019-02-19 | 王华昌 | 一种无明矾无添加剂的红薯粉丝粉条的制作方法 |
CN109813068A (zh) * | 2019-03-25 | 2019-05-28 | 赵海兵 | 无添加红薯粉条的晾干工具以及晾干方法 |
CN114246329A (zh) * | 2021-12-08 | 2022-03-29 | 江南大学 | 一种对粉条湿热处理改善其品质的加工工艺 |
Also Published As
Publication number | Publication date |
---|---|
CN114246329B (zh) | 2023-08-15 |
CN114246329A (zh) | 2022-03-29 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102805293B (zh) | 一种高品质保鲜方便米粉及其加工方法 | |
WO2023103851A1 (fr) | Procédé de transformation pour améliorer la qualité de vermicelles par traitement thermique par voie humide sur lesdits vermicelles | |
CN111493277A (zh) | 一种鲜湿米粉的制备方法 | |
CN106509839B (zh) | 一种利用湿热处理技术生产大米淀粉米线的方法 | |
CN103222571A (zh) | 一种马铃薯粉丝及其加工方法 | |
CN105725028A (zh) | 一种鲜湿方便粉条的保鲜处理方法 | |
WO2013131464A1 (fr) | Nouille fine séchée étuvée à sec et dispositif de fabrication de celle-ci | |
CN109259064A (zh) | 一种可快速复水的螺蛳粉干米粉制备工艺 | |
Shen et al. | Preparation of potato flour by freeze-thaw pretreatment: Effect of different thawing methods on hot-air drying process and physicochemical properties | |
CN102058090A (zh) | 一种重组混合紫薯微波喷动干燥制品的均匀护色方法 | |
CN111820400B (zh) | 一种湿态即食粉圆及其制备方法 | |
Nouviaire et al. | Influence of hydrothermal treatment on rheological and cooking characteristics of fresh egg pasta | |
Ren et al. | Effects of hot air drying temperature and tempering time on the properties of maize starch | |
CN110393258A (zh) | 一种保鲜米粉的制备方法 | |
CN105685762A (zh) | 一种鲜湿生面条的保鲜处理方法 | |
CN105192618B (zh) | 一种淮山片的缓苏干燥工艺 | |
CN104187293B (zh) | 一种鲜湿米粉的生产方法 | |
Buwono et al. | Study of physical, chemical, and sensory characteristics of modified square banana flour (Musa balbisiana) | |
TW201434396A (zh) | 純米麵條之製備方法 | |
CN112088997A (zh) | 一种发酵方便米粉生产方法 | |
CN107692032A (zh) | 一种直条米粉及其加工工艺 | |
WO2015066968A1 (fr) | Technique de cuisson de nouilles à la vapeur et machine de fabrication de nouilles | |
CN112868996B (zh) | 一种湿热处理改善陈粮米品质的方法 | |
EP4030932A1 (fr) | Amidon de pois hautement acétylé pour nouilles instantanées | |
CN112931774A (zh) | 一种耐低温鲜湿粉的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 22903273 Country of ref document: EP Kind code of ref document: A1 |