CN104171930A - Compound coarse grain fine dried noodles convenient to eat - Google Patents

Compound coarse grain fine dried noodles convenient to eat Download PDF

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Publication number
CN104171930A
CN104171930A CN201410344650.8A CN201410344650A CN104171930A CN 104171930 A CN104171930 A CN 104171930A CN 201410344650 A CN201410344650 A CN 201410344650A CN 104171930 A CN104171930 A CN 104171930A
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CN
China
Prior art keywords
controlled
flour
buckwheat
slaking
face
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Pending
Application number
CN201410344650.8A
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Chinese (zh)
Inventor
龚俊杰
屈凌波
马传国
洪建功
张培仁
赵红伟
贾晓芳
祁学民
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HENAN JINLONG FLOUR INDUSTRY Co Ltd
Original Assignee
HENAN JINLONG FLOUR INDUSTRY Co Ltd
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Application filed by HENAN JINLONG FLOUR INDUSTRY Co Ltd filed Critical HENAN JINLONG FLOUR INDUSTRY Co Ltd
Priority to CN201410344650.8A priority Critical patent/CN104171930A/en
Publication of CN104171930A publication Critical patent/CN104171930A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/113—Parboiled or instant pasta
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • 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

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  • 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)
  • Mycology (AREA)
  • Noodles (AREA)

Abstract

The invention discloses compound coarse grain fine dried noodles convenient to eat. The compound coarse grain fine dried noodles are prepared by the following steps: performing flour blending on corn flour, buckwheat flour and yam flour according to a weight part ratio of 50: 40: 10, adding a proper amount of salt and water, and performing flour milling; performing flour blending; kneading dough; curing, namely under the condition that the temperature of a jacket is controlled to be 70-80 DEG C at the front part, 120-130 DEG C in the middle and 140-150 DEG C at the rear part, the screw speed is controlled to be 62-72r/min and the working pressure is controlled to be 3-4kg/cm<2>, extruding and curing coarse noodles; discharging, namely under the condition that the temperature of the jacket is controlled to be 120-150 DEG C, the screw speed is controlled to be 62-72r/min and the working pressure is controlled to be 5-6kg/cm<2>, extruding to form thin noodles; drying; cutting off; packaging. According to the compound coarse grain fine dried noodles, a preparation process of extruding and quickly curing once and continuously extruding for forming twice is adopted, additives and other grain powder do not need to be added in a production process, and the compound coarse grain fine dried noodles keep the inherent taste and nutrition of corns, buckwheat and yams; the compound coarse grain fine dried noodles refer to boiling-free instant foods and are good in curing property, high in toughness, continuous, non-pasted after being repeatedly boiled, fine and smooth in mouth feel, chewy and fragrant.

Description

Instant edible composite coarse grains face vermicelli
Technical field
The present invention relates to a kind of instant food, especially relate to a kind of instant edible composite coarse grains face vermicelli.
Background technology
Corn food is nutritious, measures according to the study, and 106 kilocalories of every 100 grams of corn heat content, 2.9 grams of celluloses, 4.0 grams, protein, 1.2 grams, fat, 22.8 grams, carbohydrate, separately containing mineral matter element and vitamin etc.The crude fibre containing in corn, than polished rice, the high 4-10 of smart face doubly.In corn, also contain a large amount of magnesium, magnesium can be strengthened intestines wall wriggling, promotes the excretion of body refuse.
Find after deliberation, in corn, contain a large amount of lecithin, linoleic acid, grain alcohol, vitamin E, cellulose etc., the drug effect with hypotensive, reducing blood lipid, anti arteriosclerosis, prevention intestinal cancer, the various health care functions such as simultaneously also have skin maintenance, delay senility is also diabetes patient's suitable good merchantable brand.
Within 2013, China's corn yield is 2.14 hundred million tons.More than 2,000 ten thousand tons of the current corn food output of China, product only has more than 150 to plant, mainly comprise instant corn food, corn flour and Flour product and corn beverage etc., in it is predicted in recent years, corn food demand will reach 3,000 ten thousand tons, and this just has higher requirement to corn food technical research and product development.
According to Chinese Academy of Medical Sciences's health research Analysis of Nutritive Composition to Chinese main food, the nutritional labeling of buckwheat is mainly rich in protein; B family vitamin; Rutin class strengthening angiogenic substance; Mineral nutrient; Abundant plant celluloses etc., have good Constipation effect, often edible useful to prevention colorectal cancer and obesity.
Chinese yam, motherland's medical science thinks, the multiple efficacies such as Chinese yam has invigorating the spleen, tonifying lung, reinforces the kidney, benefit essence.And under cough due to deficiency of the lung, splenasthenic diarrhea, emission due to the kidney deficiency, band and the disease such as frequency of micturition, there is certain treatment benefit effect.In lotus rhizome, contain abundant vitamin C and mineral matter, so have enrich blood, the effect such as sleeping, refrigerant annealing, hemostasis scattered silt, and the comprehensive function producing in human body due to lotus rhizome, can also be to eliminating neural fatigue, the recovery of the symptoms such as vegetative dystonie, climacteric obstacle insomnia is helpful.
Chinese yam has invigorating the spleen, dehumidifying, tonifying Qi, beneficial lung, reinforces the kidney, the effect of benefit essence, and Chinese yam contains Soluble Fiber, and in deferrable stomach, food is emptying, controls blood sugar after meal and raises.Can also be aid digestion, hypoglycemic.For diabetes splenasthenic diarrhea, frequent urination.
As high-nutrition food, in Chinese yam, contain much starch and protein, B family vitamin, vitamin C, vitamin E, glucose, crude protein amino acid, bile alkaline, allantoin etc.Wherein important nutritional labeling Chinese yam soap, is the precursor materials of synthetic estrogen, has nourishment for vitality, strengthens metabolic effect; And mucilaginous substance of the GL-PP composition containing in fresh tuber, zymigen etc. can be prevented cardiovascular fat deposition, contribute to digesting and assimilating of stomach and intestine.But because the protein in corn flour, buckwheat flour, yam flour does not have the flexible ability of the gluten of formation, hold gas poor performance, need to can make all kinds of corn flours, buckwheat flour, yam flour composite coarse grains food, composite coarse grains noodles with wheat flour blending, have no the report of making noodles with corn flour, buckwheat flour, yam flour composite coarse grains face.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of instant edible composite coarse grains face vermicelli are provided.
For achieving the above object, the present invention adopts following technical scheme:
Instant edible composite coarse grains face vermicelli, it is by corn flour, buckwheat flour, yam flour, within 50: 40: 10 by weight, to join powder, appropriate salt, suitable quantity of water to process according to following step:
The first step: powder process
Corn flour is broken into corn flour, crosses 80 order dusting covers, standby after weighing by above-mentioned weight portion;
Buckwheat is broken into Buckwheat flour, crosses 80 order dusting covers, standby after weighing by above-mentioned weight portion;
Yam flour is broken into Chinese yam flour, crosses 80 order dusting covers, standby after weighing by above-mentioned weight portion;
Second step: join powder
Corn flour, Buckwheat flour, the yam flour that above-mentioned weight portion is weighed put into and joined powder system and evenly join powder;
The 3rd step: and face
Corn flour, buckwheat flour, the yam flour mixed flour of joining after powder are put into dough mixing machine, by mixed flour 100 weight portions, add 30-33 weight parts water, after salt, fully mix 8-10 minute thoroughly in right amount;
The 4th step: slaking
By fully mixing the face of becoming reconciled thoroughly, put into varying pitch list screw rod aging machine, at its jacket temperature, be controlled at anterior 70-80 ℃, middle part 120-130 ℃, rear portion 140-150 ℃; Its screw speed is controlled at 62-72r/min; Operating pressure is controlled to 3-4Kg/Cm 2condition under extrude the thick bar of slaking; In this process, material is subject to strong friction, shear action through extruding, starch gelatinization occurs and becomes ripe, and the thick bar structure of extruding is tightr, has good elasticity, toughness, gloss and preliminary transparent feel.
The 5th step: wire vent
The thick bar of slaking is directly put into varying pitch list screw rod extruding strings device, at its jacket temperature, be controlled at 120-150 ℃; Its screw speed is controlled at 62-72r/min; Operating pressure is controlled to 5-6Kg/Cm 2condition under be extruded into filament; In this process, material is again through extruding, kneading, forming evenly, institutional framework closely, and makes the further gelatinization of starch, makes the noodles even thickness extruded, and without bubble, smooth surface is transparent, with elasticity and toughness.
The 6th step: dry
The vermicelli that are extruded into after filament are sent into drying room inner drying to noodles moisture < 14%;
The 7th step: cut off, pack
After dried noodles are cut off by standard, tie up or encapsulate with packaging bag.
In the maturing process of the 4th described step, by fully mixing the face of becoming reconciled thoroughly, put into varying pitch list screw rod aging machine, its jacket temperature is controlled at anterior 75 ℃, 125 ℃, middle part, 130 ℃, rear portion; Its screw speed is controlled at 67r/min; Operating pressure is controlled to 3Kg/Cm 2condition under extrude the thick bar of slaking.
In the wire vent process of the 5th described step, the thick bar of slaking is directly put into varying pitch list screw rod extruding strings device, its jacket temperature is controlled at 130 ℃; Its screw speed is controlled at 67r/min; Operating pressure is controlled to 5Kg/Cm 2condition under be extruded into filament.
The invention has the advantages that:
1, composite coarse grains face vermicelli can meet the different demands of human body to multiple nutrients, to help people's rational diet, meet the day by day demand of people to nutritious and healthy food, improve the people's healthy living level.
2, through high temperature high pressure process sterilizing, correspondingly in its goods-composite coarse grains face vermicelli reduced the content of molds in food, be conducive to long term storage.
3, exempt to boil instant food, slaking is good, and toughness is high, and unbroken noodles both can done and eat, and also can steep and eat, and can also boil and eat, and repeatedly boils and does not stick with paste, the smooth exquisiteness of mouthfeel, chewiness delicate fragrance.
4, adopt and once push rapid aging, continuous quadratic extrusion modling preparation technology, does not need to add any additive and other grain powder in production process, and product has kept corn, buckwheat, intrinsic taste and the nutrition of Chinese yam.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing, with the form of embodiment, the present invention is further illustrated:
Embodiment 1: as shown in Figure 1, instant edible composite coarse grains face vermicelli, it is by corn flour, buckwheat flour, yam flour, within 50: 40: 10 by weight, to join powder, appropriate salt, suitable quantity of water to process according to following step:
The first step: powder process
Corn flour is broken into corn flour, crosses 80 order dusting covers, standby after weighing by above-mentioned weight portion;
Buckwheat is broken into Buckwheat flour, crosses 80 order dusting covers, standby after weighing by above-mentioned weight portion;
Yam flour is broken into Chinese yam flour, crosses 80 order dusting covers, standby after weighing by above-mentioned weight portion;
Second step: join powder
Corn flour, Buckwheat flour, the yam flour that above-mentioned weight portion is weighed put into and joined powder system and evenly join powder;
The 3rd step: and face
Corn flour, buckwheat flour, the yam flour mixed flour of joining after powder are put into dough mixing machine, by mixed flour 100 weight portions, add 30 weight parts waters, after salt, fully mix thoroughly 8 minutes in right amount;
The 4th step: slaking
By fully mixing the face of becoming reconciled thoroughly, put into varying pitch list screw rod aging machine, at its jacket temperature, be controlled at anterior 70 ℃, 120 ℃, middle part, 140 ℃, rear portion; Its screw speed is controlled at 62r/min; Operating pressure is controlled to 3Kg/Cm 2condition under extrude the thick bar of slaking;
The 5th step: wire vent
The thick bar of slaking is directly put into varying pitch list screw rod extruding strings device, at its jacket temperature, be controlled at 120 ℃; Its screw speed is controlled at 62r/min; Operating pressure is controlled to 5Kg/Cm 2condition under be extruded into filament;
The 6th step: dry
The vermicelli that are extruded into after filament are sent into drying room inner drying to noodles moisture < 14%;
The 7th step: cut off, pack
After dried noodles are cut off by standard, tie up or encapsulate with packaging bag.
Embodiment 2: embodiment 2 is substantially the same manner as Example 1, and institute's difference is:
The 3rd step: and face
Corn flour, buckwheat flour, the yam flour mixed flour of joining after powder are put into dough mixing machine, by mixed flour 100 weight portions, add 33 weight parts waters, after salt, fully mix thoroughly 10 minutes in right amount;
The 4th step: slaking
By fully mixing the face of becoming reconciled thoroughly, put into varying pitch list screw rod aging machine, at its jacket temperature, be controlled at anterior 80 ℃, 130 ℃, middle part, 150 ℃, rear portion; Its screw speed is controlled at 72r/min; Operating pressure is controlled to 4Kg/Cm 2condition under extrude the thick bar of slaking;
The 5th step: wire vent
The thick bar of slaking is directly put into varying pitch list screw rod extruding strings device, at its jacket temperature, be controlled at 150 ℃; Its screw speed is controlled at 72r/min; Operating pressure is controlled to 6Kg/Cm 2condition under be extruded into filament;
The other the same as in Example 1.
Embodiment 3: embodiment 3 is substantially the same manner as Example 1, institute's difference is: in the maturing process of the 3rd described step, by fully mixing the face of becoming reconciled thoroughly, put into varying pitch list screw rod aging machine, its jacket temperature is controlled at anterior 75 ℃, 125 ℃, middle part, 130 ℃, rear portion; Its screw speed is controlled at 67r/min; Operating pressure is controlled to 3Kg/Cm 2condition under extrude the thick bar of slaking.
The other the same as in Example 1.
Embodiment 4: embodiment 4 is substantially the same manner as Example 1, and institute's difference is: in the wire vent process of the 4th described step, the thick bar of slaking is directly put into varying pitch list screw rod extruding strings device, its jacket temperature is controlled at 130 ℃; Its screw speed is controlled at 67r/min; Operating pressure is controlled to 5Kg/Cm 2condition under be extruded into filament.
The other the same as in Example 1.
The explanation of above embodiment is just for helping to understand core concept of the present invention; should be understood that for the person of ordinary skill of the art; under the premise of not departing from the present invention; can also the present invention be improved and be modified, these improvement and modification also fall into the protection domain of the claims in the present invention.

Claims (3)

1. instant edible composite coarse grains face vermicelli, is characterized in that: it is by corn flour, buckwheat flour, yam flour, within 50: 40: 10 by weight, to join powder, appropriate salt, suitable quantity of water to process according to following step:
The first step: powder process
Corn flour is broken into corn flour, crosses 80 order dusting covers, standby after weighing by above-mentioned weight portion;
Buckwheat is broken into Buckwheat flour, crosses 80 order dusting covers, standby after weighing by above-mentioned weight portion;
Yam flour is broken into Chinese yam flour, crosses 80 order dusting covers, standby after weighing by above-mentioned weight portion;
Second step: join powder
Corn flour, Buckwheat flour, the yam flour that above-mentioned weight portion is weighed put into and joined powder system and evenly join powder;
The 3rd step: and face
Corn flour, buckwheat flour, the yam flour mixed flour of joining after powder are put into dough mixing machine, by mixed flour 100 weight portions, add 30-33 weight parts water, after salt, fully mix 8-10 minute thoroughly in right amount;
The 4th step: slaking
By fully mixing the face of becoming reconciled thoroughly, put into varying pitch list screw rod aging machine, at its jacket temperature, be controlled at anterior 70-80 ℃, middle part 120-130 ℃, rear portion 140-150 ℃; Its screw speed is controlled at 62-72r/min; Operating pressure is controlled to 3-4Kg/Cm 2condition under extrude the thick bar of slaking;
The 5th step: wire vent
The thick bar of slaking is directly put into varying pitch list screw rod extruding strings device, at its jacket temperature, be controlled at 120-150 ℃; Its screw speed is controlled at 62-72r/min; Operating pressure is controlled to 5-6Kg/Cm 2condition under be extruded into filament;
The 6th step: dry
The vermicelli that are extruded into after filament are sent into drying room inner drying to noodles moisture < 14%;
The 7th step: cut off, pack
After dried noodles are cut off by standard, tie up or encapsulate with packaging bag.
2. instant edible composite coarse grains face vermicelli according to claim 1, it is characterized in that: in the maturing process of the 4th described step, by fully mixing the face of becoming reconciled thoroughly, put into varying pitch list screw rod aging machine, its jacket temperature is controlled at anterior 75 ℃, 125 ℃, middle part, 130 ℃, rear portion; Its screw speed is controlled at 67r/min; Operating pressure is controlled to 3Kg/Cm 2condition under extrude the thick bar of slaking.
3. instant edible composite coarse grains face vermicelli according to claim 1, is characterized in that: in the wire vent process of the 5th described step, the thick bar of slaking is directly put into varying pitch list screw rod extruding strings device, its jacket temperature is controlled at 130 ℃; Its screw speed is controlled at 67r/min; Operating pressure is controlled to 5Kg/Cm 2condition under be extruded into filament.
CN201410344650.8A 2014-07-11 2014-07-11 Compound coarse grain fine dried noodles convenient to eat Pending CN104171930A (en)

Priority Applications (1)

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Application Number Priority Date Filing Date Title
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Publications (1)

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CN104171930A true CN104171930A (en) 2014-12-03

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105076956A (en) * 2015-07-15 2015-11-25 界首市祥云面粉有限公司 Highly-effective dough kneading method capable of improving tough and chewy properties of fine dried noodles
CN107319315A (en) * 2017-08-15 2017-11-07 安徽优乐亿乳业有限公司 A kind of buckwheat noodle producing method
CN114287564A (en) * 2022-01-05 2022-04-08 青岛天祥食品集团金喜燕制粉有限公司 Coarse cereal fine dried noodles with strong gluten property and preparation method thereof

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1526304A (en) * 2003-09-23 2004-09-08 尤章怀 Healthy Chinese yam noodles
CN1561754A (en) * 2004-03-31 2005-01-12 中国农业科学院农产品加工研究所 Noodle processing method
CN101366479A (en) * 2008-09-12 2009-02-18 奥生平 Various grains nutritious vermicelli produced with dual-extrusion pressing and compound steam combined method
CN101449765A (en) * 2008-12-04 2009-06-10 武汉工业学院 Coarse cereals instant noodle and preparation method thereof
CN101579077A (en) * 2009-06-23 2009-11-18 郑州万家食品有限公司 Corn dried noodle
CN101579078A (en) * 2009-06-23 2009-11-18 郑州万家食品有限公司 Buckwheat dried noodle
CN102125072A (en) * 2011-01-12 2011-07-20 李民健 Nutrient noodle and preparation method thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1526304A (en) * 2003-09-23 2004-09-08 尤章怀 Healthy Chinese yam noodles
CN1561754A (en) * 2004-03-31 2005-01-12 中国农业科学院农产品加工研究所 Noodle processing method
CN101366479A (en) * 2008-09-12 2009-02-18 奥生平 Various grains nutritious vermicelli produced with dual-extrusion pressing and compound steam combined method
CN101449765A (en) * 2008-12-04 2009-06-10 武汉工业学院 Coarse cereals instant noodle and preparation method thereof
CN101579077A (en) * 2009-06-23 2009-11-18 郑州万家食品有限公司 Corn dried noodle
CN101579078A (en) * 2009-06-23 2009-11-18 郑州万家食品有限公司 Buckwheat dried noodle
CN102125072A (en) * 2011-01-12 2011-07-20 李民健 Nutrient noodle and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105076956A (en) * 2015-07-15 2015-11-25 界首市祥云面粉有限公司 Highly-effective dough kneading method capable of improving tough and chewy properties of fine dried noodles
CN107319315A (en) * 2017-08-15 2017-11-07 安徽优乐亿乳业有限公司 A kind of buckwheat noodle producing method
CN114287564A (en) * 2022-01-05 2022-04-08 青岛天祥食品集团金喜燕制粉有限公司 Coarse cereal fine dried noodles with strong gluten property and preparation method thereof

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Application publication date: 20141203