CN113545437A - Konjak buckwheat flour - Google Patents
Konjak buckwheat flour Download PDFInfo
- Publication number
- CN113545437A CN113545437A CN202110835965.2A CN202110835965A CN113545437A CN 113545437 A CN113545437 A CN 113545437A CN 202110835965 A CN202110835965 A CN 202110835965A CN 113545437 A CN113545437 A CN 113545437A
- Authority
- CN
- China
- Prior art keywords
- vermicelli
- powder
- konjak
- buckwheat flour
- buckwheat
- 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.)
- Pending
Links
- 241000219051 Fagopyrum Species 0.000 title claims abstract description 32
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 32
- 229920002752 Konjac Polymers 0.000 title claims abstract description 32
- 235000010485 konjac Nutrition 0.000 title claims abstract description 32
- 235000013312 flour Nutrition 0.000 title claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 12
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 12
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims abstract description 12
- 235000011941 Tilia x europaea Nutrition 0.000 claims abstract description 12
- 239000000252 konjac Substances 0.000 claims abstract description 12
- 239000004571 lime Substances 0.000 claims abstract description 12
- 241000264279 Sargassum fusiforme Species 0.000 claims abstract description 11
- 210000000582 semen Anatomy 0.000 claims abstract description 10
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 7
- 239000012530 fluid Substances 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 1
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 201000001421 hyperglycemia Diseases 0.000 abstract description 2
- 230000004580 weight loss Effects 0.000 abstract description 2
- 208000016261 weight loss Diseases 0.000 abstract description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 5
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 4
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 3
- 210000004204 blood vessel Anatomy 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 3
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 3
- 235000005493 rutin Nutrition 0.000 description 3
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 3
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 3
- 229960004555 rutoside Drugs 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 208000005189 Embolism Diseases 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000000916 dilatatory effect Effects 0.000 description 1
- 229940050549 fiber Drugs 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000020764 fibrinolysis Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses konjak buckwheat flour which is prepared by the following steps: s1: selecting buckwheat flour, konjac powder, sargassum fusiforme powder, lime powder and water; s2: mixing the selected buckwheat flour, the konjac powder, the sargassum fusiforme powder, the lime powder and water, uniformly stirring, and standing for 82-98 minutes to obtain a semi-fluid; s3: adding edible calcium hydroxide solution with the concentration of 2% -3% into the semi-fluid, mixing, and making vermicelli by a vermicelli making all-in-one machine to obtain konjak buckwheat vermicelli, wherein the water temperature of a vermicelli making groove of the vermicelli making all-in-one machine is controlled at 80-90 ℃; s4: rinsing rhizoma Amorphophalli and semen Fagopyri Esculenti vermicelli with clear water for 3-4 times, cutting, adding fresh-keeping solution, packaging, and sterilizing at high temperature to obtain rhizoma Amorphophalli and semen Fagopyri Esculenti vermicelli. The konjak buckwheat flour prepared by the invention is a food with low calorie and high dietary fiber, and is suitable for people with hypertension, hyperglycemia and weight loss.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to konjac buckwheat flour.
Background
Buckwheat contains abundant lysine components, trace elements such as iron, manganese, zinc and the like, vitamin E, soluble dietary fiber, nicotinic acid and rutin (rutin). Rutin has effects of reducing blood lipid and cholesterol, softening blood vessel, protecting vision, and preventing cerebrovascular hemorrhage; the nicotinic acid component can promote metabolism of organism, enhance detoxification ability, and also has effects of dilating small blood vessel and reducing blood cholesterol; magnesium can promote fibrinolysis, dilate blood vessel, inhibit the formation of blood clot, has anti-embolism effect, and is also beneficial to reducing serum cholesterol.
The konjak contains glucomannan as main component, contains more than 10 kinds of amino acids and trace elements essential for human body, and has the features of low protein, low fat and high fiber.
The current buckwheat flour and the konjak flour are single in variety, the prepared konjak buckwheat flour is grey, black konjak buckwheat flour is adopted for publicity, and the prepared natural color is different from the publicity. Therefore, a konjak buckwheat flour is provided.
Disclosure of Invention
The technical problem to be solved by the invention is to provide the konjak buckwheat flour which is black after being prepared and does not influence the original efficacies of the buckwheat and the konjak aiming at the defects of the prior art.
The technical scheme adopted by the invention is as follows: a konjak buckwheat flour is prepared by the following steps:
s1: selecting buckwheat powder with the particle size of 200 plus 240 meshes, konjac fine powder with the particle size of 40-120 meshes, hizikia fusiforme powder with the particle size of 100 plus 150 meshes and lime powder;
s2: selecting raw materials according to the following mass ratio, wherein the raw materials comprise buckwheat flour, konjac refined flour, sargassum fusiforme powder, lime powder and water, and the weight ratio of the buckwheat flour to the konjak refined flour to the lime powder is 1-10:1-4:3-4:0.2-0.3: 100;
s3: mixing the selected buckwheat flour, the konjac powder, the sargassum fusiforme powder, the lime powder and water, uniformly stirring, and standing for 82-98 minutes to obtain a semi-fluid;
s4: adding edible calcium hydroxide solution with the concentration of 2% -3% into the semi-fluid, mixing, and making vermicelli by a vermicelli making all-in-one machine to obtain konjak buckwheat vermicelli, wherein the water temperature of a vermicelli making groove of the vermicelli making all-in-one machine is controlled at 80-90 ℃;
s5: rinsing rhizoma Amorphophalli and semen Fagopyri Esculenti vermicelli with clear water for 3-4 times, cutting, adding fresh-keeping solution, packaging, and sterilizing at high temperature to obtain rhizoma Amorphophalli and semen Fagopyri Esculenti vermicelli.
Preferably, the fresh-keeping liquid is a clear calcium hydroxide solution with the concentration of 2 per mill.
The invention has the beneficial effects that:
(1) the sargassum fusiforme powder is adopted, so that the product can be effectively prevented from being faded by the added alkali liquor in the production process, and the prepared product is ensured to be black;
(2) the obtained rhizoma Amorphophalli and semen Fagopyri Esculenti powder retains the nutrition essence of semen Fagopyri Esculenti, and provides abundant soluble dietary fiber.
The konjak buckwheat flour prepared by the invention is a food with low calorie and high dietary fiber, and is suitable for people with hypertension, hyperglycemia and weight loss.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
The konjak buckwheat flour provided by the embodiment is prepared by the following steps:
s1: selecting 8 parts of buckwheat flour with the grain diameter of 210 meshes, 4 parts of konjac powder with the grain diameter of 80 meshes, 4 parts of sargassum fusiforme powder with the grain diameter of 120 meshes and 0.2 part of lime powder;
s2: adding the selected raw materials into 100 parts of water;
s3: mixing buckwheat flour, konjac powder, sargassum fusiforme powder, lime powder and water, uniformly stirring, and standing for 92 minutes to obtain a semi-fluid;
s4: adding edible calcium hydroxide solution with concentration of 2% into the semifluid, mixing, and making into vermicelli by a vermicelli making all-in-one machine, wherein the water temperature of the vermicelli making tank of the vermicelli making all-in-one machine is controlled at 80-90 deg.C;
s5: rinsing rhizoma Amorphophalli and semen Fagopyri Esculenti vermicelli with clear water for 3-4 times, cutting, adding fresh-keeping solution, packaging, and sterilizing at high temperature to obtain rhizoma Amorphophalli and semen Fagopyri Esculenti vermicelli.
In the above embodiment, the fresh-keeping solution is a clear solution of calcium hydroxide with a concentration of 2 ‰.
Claims (2)
1. The konjak buckwheat flour is characterized in that: the preparation method comprises the following steps:
s1: selecting buckwheat powder with the particle size of 200 plus 240 meshes, konjac fine powder with the particle size of 40-120 meshes, hizikia fusiforme powder with the particle size of 100 plus 150 meshes and lime powder;
s2: selecting raw materials according to the following mass ratio, wherein the raw materials comprise buckwheat flour, konjac refined flour, sargassum fusiforme powder, lime powder and water, and the weight ratio of the buckwheat flour to the konjak refined flour to the lime powder is 1-10:1-4:3-4:0.2-0.3: 100;
s3: mixing the selected buckwheat flour, the konjac powder, the sargassum fusiforme powder, the lime powder and water, uniformly stirring, and standing for 82-98 minutes to obtain a semi-fluid;
s4: adding edible calcium hydroxide solution with the concentration of 2% -3% into the semi-fluid, mixing, and making vermicelli by a vermicelli making all-in-one machine to obtain konjak buckwheat vermicelli, wherein the water temperature of a vermicelli making groove of the vermicelli making all-in-one machine is controlled at 80-90 ℃;
s5: rinsing rhizoma Amorphophalli and semen Fagopyri Esculenti vermicelli with clear water for 3-4 times, cutting, adding fresh-keeping solution, packaging, and sterilizing at high temperature to obtain rhizoma Amorphophalli and semen Fagopyri Esculenti vermicelli.
2. The konjac buckwheat flour of claim 1, wherein: the fresh-keeping liquid is a clear calcium hydroxide solution with the concentration of 2 per mill.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110835965.2A CN113545437A (en) | 2021-07-23 | 2021-07-23 | Konjak buckwheat flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110835965.2A CN113545437A (en) | 2021-07-23 | 2021-07-23 | Konjak buckwheat flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113545437A true CN113545437A (en) | 2021-10-26 |
Family
ID=78104239
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110835965.2A Pending CN113545437A (en) | 2021-07-23 | 2021-07-23 | Konjak buckwheat flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113545437A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1394526A (en) * | 2002-07-04 | 2003-02-05 | 上海交通大学 | Green Konjak dietary fiber food |
| CN102356834A (en) * | 2011-09-20 | 2012-02-22 | 陕西科技大学 | Sargassum fusiforme health care jelly and production method thereof |
| CN104206995A (en) * | 2014-08-17 | 2014-12-17 | 成都希福生物科技有限公司 | Konjac sweet buckwheat noodle and preparation method thereof |
| CN104938948A (en) * | 2014-03-28 | 2015-09-30 | 四川魔力科技有限公司 | Buckwheat vermicelli and preparation process thereof |
| CN108902816A (en) * | 2018-06-12 | 2018-11-30 | 安徽辣魔王食品有限公司 | A kind of konjaku silk and preparation method thereof |
| CN108902818A (en) * | 2018-06-12 | 2018-11-30 | 安徽辣魔王食品有限公司 | A kind of konjaku silk and preparation method thereof that chewiness is good |
-
2021
- 2021-07-23 CN CN202110835965.2A patent/CN113545437A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1394526A (en) * | 2002-07-04 | 2003-02-05 | 上海交通大学 | Green Konjak dietary fiber food |
| CN102356834A (en) * | 2011-09-20 | 2012-02-22 | 陕西科技大学 | Sargassum fusiforme health care jelly and production method thereof |
| CN104938948A (en) * | 2014-03-28 | 2015-09-30 | 四川魔力科技有限公司 | Buckwheat vermicelli and preparation process thereof |
| CN104206995A (en) * | 2014-08-17 | 2014-12-17 | 成都希福生物科技有限公司 | Konjac sweet buckwheat noodle and preparation method thereof |
| CN108902816A (en) * | 2018-06-12 | 2018-11-30 | 安徽辣魔王食品有限公司 | A kind of konjaku silk and preparation method thereof |
| CN108902818A (en) * | 2018-06-12 | 2018-11-30 | 安徽辣魔王食品有限公司 | A kind of konjaku silk and preparation method thereof that chewiness is good |
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