CN103931986B - A kind of lotus root starch vermicelli and preparation method - Google Patents
A kind of lotus root starch vermicelli and preparation method Download PDFInfo
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- CN103931986B CN103931986B CN201410094924.2A CN201410094924A CN103931986B CN 103931986 B CN103931986 B CN 103931986B CN 201410094924 A CN201410094924 A CN 201410094924A CN 103931986 B CN103931986 B CN 103931986B
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- starch
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- lotus root
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- 229920002472 Starch Polymers 0.000 title claims abstract description 37
- 235000019698 starch Nutrition 0.000 title claims abstract description 37
- 239000008107 starch Substances 0.000 title claims abstract description 33
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 16
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 23
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 23
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 16
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 16
- 235000015110 jellies Nutrition 0.000 claims abstract description 14
- 239000008274 jelly Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 9
- 229920002752 Konjac Polymers 0.000 claims abstract description 6
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 8
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 7
- 210000000056 organ Anatomy 0.000 abstract description 5
- 238000002560 therapeutic procedure Methods 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000012149 noodles Nutrition 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 210000002615 epidermis Anatomy 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 244000013123 dwarf bean Species 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000021506 Ipomoea Nutrition 0.000 description 1
- 241000207783 Ipomoea Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- -1 and phytoprotein Substances 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000000157 blood function Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001114 myogenic effect Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000001238 wet grinding Methods 0.000 description 1
- 238000009736 wetting Methods 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of lotus root starch vermicelli and preparation method thereof, relate to food processing technology field, it is characterized in that: water extract 5-10, the rapeseed oil 1-1.5, the edible salt 0.5-1 that are formed Lotus Root Starch 20-30, starch from sweet potato 20-30, konjaku flour 3-6, red date by the component of following weight portion. Comprise following methods step, 1) Lotus Root Starch of group component, konjaku flour and starch from sweet potato are mixed, and filtering and impurity removing, obtain mixing starch; 2) water extract of red date, rapeseed oil and edible salt and mixing starch are mixed and send into dough mixing machine and carry out and starch, the time is 30-60 minute; 3) above-mentioned powder process raw material is pumped into bean sheet jelly maker and make sheet. The vermicelli of preparation are nutritious, have tonifying five zang organs, and taste, the food therapy effect of beneficial blood tonifying Qi, sliding tender feature tasty and refreshing, delicious in taste.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of lotus root starch vermicelli and preparation method.
Background technology
It is various in style that vermicelli have another name called bean vermicelli, as green bean vermicelli, pea starch noodle, broad bean vermicelli, taro vermicelli,More farinaceous bean vermicelli, as sweet potato noodles, sweet potato vermicelli, potato vermicelli etc. Bean vermicelli is opened by itBe associated with thick, thin, round, flat and sheet etc. multiple, have again beans, potato class, sweet potato class by its main materialsDifferent. The call different according to the method for making difference politician of various places, what have is bean vermicelli, and what have is vermicelli,What also have is the titles such as bean jelly, Green bean noodle, is similar in fact, and method for making is more or less the same. Except soybean withOuter bean starch all can be made bean vermicelli, but taking green starch goods as best. Bean vermicelli is the wire of starchGoods, point dry wetting two kinds. Wet-milling silk is in local marketing fresh, and dry powder silk is edible after water is sent out, multiplex do cold and dressed with sauceOr cook soup, and meat and vegetables is all suitable, and bean vermicelli is identical with vermicelli nature and flavor, is exactly that thickness is not.
The nutriment that Ipomoea batatas contains multiple human body needs, every 500 grams of Ipomoea batatas approximately can heat production can 635 kilocalories,Containing 11.5 grams, protein, 14.5 grams of sugar, 1 gram, fat, 100 milligrams, phosphorus, 90 milligrams of calcium, 2 grams of iron, Hu Luo0.5 milligram of Bu Su, separately contains support one's family B1.B2.C and niacin, linoleic acid etc. Wherein vitamin B1, B2Content higher 6 times and 3 times than rice respectively. Particularly Ipomoea batatas contains abundant lysine, and rice, facePowder exactly lacks lysine, but a lot of people but also do not recognize. According to scientific research, eat Ipomoea batatasCan not make people get fat, contrary Ipomoea batatas or a kind of desirable diet food. Its heat content is very low,More much lower than general rice, so needn't worry can get fat after having eaten, can play on the contrary antiobesity action.In Ipomoea batatas, also contain a kind of material of similar female hormone, to protection human body skin, delayed senility certainEffect. Therefore, external many women are used as Ipomoea batatas as conditioning skin and losing food. Sell in the marketMany is sweet potato noodles, obtains a lot of people's accreditation.
Sweet, gentle, the raw ripe equal edible of lotus rhizome taste, cures mainly heat thirsty, scattered silt blood, myogenic. The battalion of lotus rhizomeFoster value is very high, is rich in the trace element such as iron, calcium, and phytoprotein, vitamin can increase appetite, shortDigestion, during appetizing is strong, strengthens body immunity effect.
The traditional Chinese medical science is thought lotus root energy tonifying five zang organs, and taste, beneficial blood tonifying Qi. Raw lotus root taste is sweet cool, and lotus root starch is by cool alternating temperature,Both be easy to digestion, had again effect of replenishing body fluid and clearing away heat pathogen, nourishing the stomach tonifying yin, strengthening the spleen and replenishing qi, nourishing blood and hemoslasis.
Therefore in order to enrich market kind, increase different nutrients, improve raw-material range of choice,For a different crowds sexual needs, the special the application that proposes.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of mouthfeel good, nutritious and tool helpLotus root starch vermicelli of qi and blood function and preparation method thereof.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of lotus root starch vermicelli, are made up of the component of following weight portion,
The water extract of described red date is that red date is added water to 4～5 times, decocts 2-3 time, decocts 1 hour at every turnLeft and right, obtains decoction liquor three times, and three decoction liquor are mixed, and filters, and leaves standstill and gets supernatant system after 24 hours.
Another object of the present invention is to provide a kind of preparation method of lotus root starch vermicelli, comprises following methods stepSuddenly,
1) first the Lotus Root Starch of group component, konjaku flour and starch from sweet potato are mixed, and filtering and impurity removing,Stand-by to mixing starch;
2) water extract of red date, rapeseed oil and edible salt and mixing starch are mixed and sent into and faceMachine carries out and starches, and the time is 30-60 minute, then obtains powder process raw material;
3) above-mentioned powder process raw material is pumped into bean sheet jelly maker and make sheet, and cut off, obtain ripe bean sheet jelly, soAfter bean sheet jelly is cut on filament cutter to the vermicelli of 1.5-2mm, hang on diameter 2.5-3cm bamboo pole or stainless steel tubeDry (or enter dryer dry), then packaging warehouse-in.
Because vermicelli have viscosity and high temperature is perishable, the epidermis of vermicelli and middle as inconsistent in temperature simultaneously,Can cause degradation factor under surface smoothness, described oven dry adopts low temperature hot-air seasoning to dry,At the temperature of 40-45 DEG C, dry 3.5-4 hour.
The invention has the beneficial effects as follows: the present invention has changed the formula of traditional vermicelli the vermicelli nutrition of preparationAbundant, there is tonifying five zang organs, and taste, the food therapy effect of beneficial blood tonifying Qi is sliding tender tasty and refreshing, delicious in tasteFeature.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understandSeparate, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
A kind of lotus root starch vermicelli, are made up of the component of following weight,
The water extract of described red date is that red date is added water to 4～5 times, decocts 2-3 time, decocts 1 hour at every turnLeft and right, obtains decoction liquor three times, and three decoction liquor are mixed, and filters, and leaves standstill and gets supernatant system after 24 hours.
Another object of the present invention is to provide a kind of preparation method of lotus root starch vermicelli, comprises following methods stepSuddenly,
1) first the Lotus Root Starch of group component, konjaku flour and starch from sweet potato are mixed, and filtering and impurity removing,Stand-by to mixing starch;
2) water extract of red date, rapeseed oil and edible salt and mixing starch are mixed and sent into and faceMachine carries out and starches, and the time is 30-60 minute, then obtains powder process raw material;
3) above-mentioned powder process raw material is pumped into bean sheet jelly maker and make sheet, and cut off, obtain ripe bean sheet jelly, soAfter bean sheet jelly is cut on filament cutter to the vermicelli of 1.5-2mm, hang on diameter 2.5-3cm bamboo pole or stainless steel tubeDry (or enter dryer dry), then packaging warehouse-in.
Because vermicelli have viscosity and high temperature is perishable, the epidermis of vermicelli and middle as inconsistent in temperature simultaneously,Can cause degradation factor under surface smoothness, described oven dry adopts low temperature hot-air seasoning to dry,At the temperature of 40-45 DEG C, dry 3.5-4 hour.
The invention has the beneficial effects as follows: the present invention has changed the formula of traditional vermicelli the vermicelli nutrition of preparationAbundant, there is tonifying five zang organs, and taste, the food therapy effect of beneficial blood tonifying Qi is sliding tender tasty and refreshing, delicious in tasteFeature.
Embodiment 2
A kind of lotus root starch vermicelli, are made up of the component of following weight,
The water extract of described red date is that red date is added water to 4～5 times, decocts 2-3 time, decocts 1 hour at every turnLeft and right, obtains decoction liquor three times, and three decoction liquor are mixed, and filters, and leaves standstill and gets supernatant system after 24 hours.
Another object of the present invention is to provide a kind of preparation method of lotus root starch vermicelli, comprises following methods stepSuddenly,
1) first the Lotus Root Starch of group component, konjaku flour and starch from sweet potato are mixed, and filtering and impurity removing,Stand-by to mixing starch;
2) water extract of red date, rapeseed oil and edible salt and mixing starch are mixed and sent into and faceMachine carries out and starches, and the time is 30-60 minute, then obtains powder process raw material;
3) above-mentioned powder process raw material is pumped into bean sheet jelly maker and make sheet, and cut off, obtain ripe bean sheet jelly, soAfter bean sheet jelly is cut on filament cutter to the vermicelli of 1.5-2mm, hang on diameter 2.5-3cm bamboo pole or stainless steel tubeDry (or enter dryer dry), then packaging warehouse-in.
Because vermicelli have viscosity and high temperature is perishable, the epidermis of vermicelli and middle as inconsistent in temperature simultaneously,Can cause degradation factor under surface smoothness, described oven dry adopts low temperature hot-air seasoning to dry,At the temperature of 40-45 DEG C, dry 3.5-4 hour.
The invention has the beneficial effects as follows: the present invention has changed the formula of traditional vermicelli the vermicelli nutrition of preparationAbundant, there is tonifying five zang organs, and taste, the food therapy effect of beneficial blood tonifying Qi is sliding tender tasty and refreshing, delicious in tasteFeature.
More than show and described general principle of the present invention and principal character and advantage of the present invention. One's own professionThe technical staff of industry should understand, and the present invention is not restricted to the described embodiments, above-described embodiment and explanationThat in book, describes just illustrates principle of the present invention, without departing from the spirit and scope of the present invention,The present invention also has various changes and modifications, and these changes and improvements all fall into claimed model of the present inventionIn enclosing. The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (1)
1. a preparation method for lotus root starch vermicelli, is characterized in that: the component by following weight portion is made,
Comprise following methods step,
1) first the Lotus Root Starch of group component, konjaku flour and starch from sweet potato are mixed, and filtering and impurity removing,Stand-by to mixing starch;
2) water extract of red date, rapeseed oil and edible salt and mixing starch are mixed and sent into and faceMachine carries out and starches, and the time is 30-60 minute, then obtains powder process raw material;
3) above-mentioned powder process raw material is pumped into bean sheet jelly maker and make sheet, and cut off, obtain ripe bean sheet jelly, soAfter bean sheet jelly is cut on filament cutter to the vermicelli of 1.5-2mm, hang on diameter 2.5-3cm bamboo pole or stainless steel tubeDry, or enter dryer and dry, described oven dry adopts low temperature hot-air seasoning to dry,At the temperature of 40-45 DEG C, dry 3.5-4 hour, then packaging warehouse-in.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410094924.2A CN103931986B (en) | 2014-03-11 | 2014-03-11 | A kind of lotus root starch vermicelli and preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410094924.2A CN103931986B (en) | 2014-03-11 | 2014-03-11 | A kind of lotus root starch vermicelli and preparation method |
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| CN103931986A CN103931986A (en) | 2014-07-23 |
| CN103931986B true CN103931986B (en) | 2016-05-25 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323172A (en) * | 2014-10-27 | 2015-02-04 | 赵慧 | Making method of polygonatum kingianum and lotus root rice-flour vermicelli |
| CN107361353A (en) * | 2017-07-17 | 2017-11-21 | 肥西县金桥红薯专业合作社 | A kind of sweet potato noodles with excellent toughness |
| CN107960645A (en) * | 2017-11-11 | 2018-04-27 | 吴绍强 | A kind of lotus rhizome vermicelli |
| CN107960625A (en) * | 2017-11-29 | 2018-04-27 | 冯光璋 | A kind of purple Yam vermicelli |
| CN109674032A (en) * | 2018-12-12 | 2019-04-26 | 宜宾市顶古山薯业有限公司 | A kind of no alum lotus root starch item and its production technology |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101023802A (en) * | 2006-01-25 | 2007-08-29 | 张清明 | Series products of all-nutrient green health-care bean vermicellic and instant bean vermicellic and preparing method |
| CN101142991A (en) * | 2006-09-12 | 2008-03-19 | 周新福 | Coarse cereal vermicelli with health-care action |
| CN103549325A (en) * | 2013-10-11 | 2014-02-05 | 杨舒翔 | Green tea tasted dry lotus root vermicelli and preparation method thereof |
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2014
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101023802A (en) * | 2006-01-25 | 2007-08-29 | 张清明 | Series products of all-nutrient green health-care bean vermicellic and instant bean vermicellic and preparing method |
| CN101142991A (en) * | 2006-09-12 | 2008-03-19 | 周新福 | Coarse cereal vermicelli with health-care action |
| CN103549325A (en) * | 2013-10-11 | 2014-02-05 | 杨舒翔 | Green tea tasted dry lotus root vermicelli and preparation method thereof |
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| CN103931986A (en) | 2014-07-23 |
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