CN102125222A - Preparation method of rice flour noodles with low noodle breaking rate and quality modifying agent thereof - Google Patents
Preparation method of rice flour noodles with low noodle breaking rate and quality modifying agent thereof Download PDFInfo
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- CN102125222A CN102125222A CN201010602404XA CN201010602404A CN102125222A CN 102125222 A CN102125222 A CN 102125222A CN 201010602404X A CN201010602404X A CN 201010602404XA CN 201010602404 A CN201010602404 A CN 201010602404A CN 102125222 A CN102125222 A CN 102125222A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 103
- 235000009566 rice Nutrition 0.000 title claims abstract description 103
- 235000013312 flour Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims description 14
- 235000012149 noodles Nutrition 0.000 title description 3
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 102
- 239000000843 powder Substances 0.000 claims abstract description 44
- 238000001035 drying Methods 0.000 claims abstract description 31
- 229920002261 Corn starch Polymers 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 239000008120 corn starch Substances 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 239000012535 impurity Substances 0.000 claims abstract description 13
- 238000010025 steaming Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 230000002087 whitening effect Effects 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims abstract description 3
- 229920001525 carrageenan Polymers 0.000 claims abstract 5
- 229940113118 carrageenan Drugs 0.000 claims abstract 5
- 235000010418 carrageenan Nutrition 0.000 claims abstract 5
- 239000000679 carrageenan Substances 0.000 claims abstract 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract 5
- 244000046146 Pueraria lobata Species 0.000 claims abstract 4
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract 4
- 238000001125 extrusion Methods 0.000 claims abstract 3
- 238000007670 refining Methods 0.000 claims abstract 2
- 238000002791 soaking Methods 0.000 claims abstract 2
- 239000003795 chemical substances by application Substances 0.000 claims description 22
- 229940099112 cornstarch Drugs 0.000 claims description 14
- 230000018044 dehydration Effects 0.000 claims description 10
- 238000006297 dehydration reaction Methods 0.000 claims description 10
- 241000219780 Pueraria Species 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000020195 rice milk Nutrition 0.000 claims 2
- 239000004615 ingredient Substances 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 description 12
- 244000046052 Phaseolus vulgaris Species 0.000 description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 9
- 235000020265 peanut milk Nutrition 0.000 description 9
- 241000206575 Chondrus crispus Species 0.000 description 8
- 230000008030 elimination Effects 0.000 description 8
- 238000003379 elimination reaction Methods 0.000 description 8
- 229940037003 alum Drugs 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 239000012467 final product Substances 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- WZUKKIPWIPZMAS-UHFFFAOYSA-K Ammonium alum Chemical compound [NH4+].O.O.O.O.O.O.O.O.O.O.O.O.[Al+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O WZUKKIPWIPZMAS-UHFFFAOYSA-K 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 235000011126 aluminium potassium sulphate Nutrition 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229940050271 potassium alum Drugs 0.000 description 2
- GRLPQNLYRHEGIJ-UHFFFAOYSA-J potassium aluminium sulfate Chemical compound [Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GRLPQNLYRHEGIJ-UHFFFAOYSA-J 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000003317 industrial substance Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- XWGJFPHUCFXLBL-UHFFFAOYSA-M rongalite Chemical compound [Na+].OCS([O-])=O XWGJFPHUCFXLBL-UHFFFAOYSA-M 0.000 description 1
- 230000000192 social effect Effects 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- VYGBQXDNOUHIBZ-UHFFFAOYSA-L sodium formaldehyde sulphoxylate Chemical compound [Na+].[Na+].O=C.[O-]S[O-] VYGBQXDNOUHIBZ-UHFFFAOYSA-L 0.000 description 1
- 229940079827 sodium hydrogen sulfite Drugs 0.000 description 1
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- XUIVKWAWICCWIQ-UHFFFAOYSA-M sodium;formaldehyde;hydrogen sulfite Chemical compound [Na+].O=C.OS([O-])=O XUIVKWAWICCWIQ-UHFFFAOYSA-M 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
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Abstract
本发明公开一种低断条率米粉丝的制备方法，包括以下步骤：(1)大米原料去杂增白；(2)浸泡、磨浆；(3)脱水；(4)混料：把大米粉倒入搅拌蒸粉机中，再加入用量为大米粉总重量的4～10wt％的质地改良剂，混合均匀，得到粉料；(5)初蒸至粉料糊化度达到75％～85％；(6)挤片挤丝成型；(7)复蒸切断；(8)干燥；将所得的粉块干燥至水分含量在13.5wt％以下；(9)冷却包装。该方法采用新型天然质地改良剂和蒸汽-微波干燥法，可以显著降低米粉丝的碎粉率、断条率和吐浆度，改善米粉丝的感观，因此具有很高的推广应用价值和非常大的市场潜力。本发明还公开了一种防米粉丝断条的质地改良剂，其包括玉米淀粉、葛根淀粉和卡拉胶。The invention discloses a method for preparing rice vermicelli with a low breaking rate, which comprises the following steps: (1) removing impurities and whitening rice raw materials; (2) soaking and refining; (3) dehydrating; (4) mixing: Pour the rice flour into a stirring flour steamer, then add a texture improver with an amount of 4-10wt% of the total weight of the rice flour, and mix evenly to obtain a powder; (5) initially steam until the gelatinization degree of the powder reaches 75%-85% %; (6) sheet extrusion; (7) re-steaming and cutting; (8) drying; drying the obtained powder until the moisture content is below 13.5wt%; (9) cooling and packaging. The method adopts a new type of natural texture improver and steam-microwave drying method, which can significantly reduce the crushing rate, bar breaking rate and spit-out degree of rice vermicelli, and improve the sensory feeling of rice vermicelli, so it has high promotion and application value and is very Great market potential. The invention also discloses a texture improver for preventing rice vermicelli from breaking, which comprises corn starch, kudzu root starch and carrageenan.
Description
Technical field
The present invention relates to food making method and quality modifying agent thereof, be specifically related to a kind of preparation method and quality modifying agent thereof of low strip-breaking rate ground rice silk.
Background technology
The ground rice silk is very popular because of characteristics such as its instant, easy digestion, in China long consumption tradition and vast market is arranged, and its place of production mainly is distributed in south China and southwests such as Guangdong, Guangxi, Hunan, Hubei, Yunnan, Guizhou.Disconnected bar problem is one of main difficult technical that exists in the ground rice silk production process always.In order to solve the disconnected bar problem of ground rice silk, sodium formaldehyde sulfoxylate (sodium bisulphite formaldehyde or sodium formaldehyde sulphoxylate) is illegally abused by some manufacturers, the phenomenon of additives such as using alum (potassium alum), alum (ammonia-alum), sodium hydrogensulfite of exceeding standard is commonplace, serious threat is healthy to the consumer's, has also influenced the development of China's ground rice silk industry.Therefore, work out the method for preventing the disconnected bar of ground rice silk and have important use value, economic worth and social effect.
Solve the method for the disconnected bar phenomenon of ground rice silk at present, mainly improve amylopectin content in the raw material by adding potato starch (containing amylopectin about 80%); Contain the more starch of amylose and reduce ground rice viscosity by adding cornstarch etc.; Wait the mouthfeel that improves the ground rice silk by adding alum (potassium alum), alum (ammonia-alum), composite phosphate (sodium metaphosphate, sodium polyphosphate, sodium pyrophosphate etc.) and konjaku flour, converted starch then, increase ground rice silk toughness, reduce strip-breaking rate etc.Yet the method for the disconnected bar of above-mentioned solution ground rice silk is improved DeGrain to the disconnected bar phenomenon of ground rice silk, and has used industrial chemicals, has hidden danger, and serious threat is healthy to the consumer's.Therefore be necessary to find the method for the disconnected bar of solution ground rice silk of a kind of better effects and if safety.
Summary of the invention
First purpose of the present invention is to provide a kind of preparation method of low strip-breaking rate ground rice silk.This preparation method not only can reduce the strip-breaking rate of ground rice silk, also increases ground rice silk toughness and viscosity effectively.
Second purpose of the present invention is to provide a kind of quality modifying agent of the natural disconnected bar of anti-ground rice silk.
First purpose of the present invention is achieved through the following technical solutions: a kind of preparation method of low strip-breaking rate ground rice silk may further comprise the steps:
(1) the rice raw material impurity elimination is brightened;
(2) immersion, defibrination: the rice after brightening through impurity elimination is soaked 30-50min, wear into Rice ﹠ peanut milk then;
(3) dehydration: Rice ﹠ peanut milk is dewatered, obtain rice meal after the dehydration;
(4) batch mixing: rice meal is poured in the stirring flour steaming machine, and adding consumption again is the quality modifying agent of 4～10wt% of rice meal gross weight, mixes, and obtains powder; The composition of described quality modifying agent comprises cornstarch, pueraria starch and carragheen;
(5) just steam: feed steam, make the powder gelatinization degree reach 75%～85%;
(6) squeeze sheet and squeeze a silk moulding: earlier with squeeze the sheet machine at the beginning of steam good powder and be squeezed into strip sheet, with extruding strings device the strip sheet extruding is obtained bean vermicelli again;
(7) the multiple steaming cut off: will obtain bean vermicelli and steam to gelatinization degree and reach 90-98%, and cut into powder agglomates then;
(8) drying; The powder agglomates of gained is dried to moisture below 13.5wt%;
(9) cooling packing.
The consumption of the middle water of described step (2) is 5～10 times of rice weight, sends out to guarantee that rice is steeped fully.Described Rice ﹠ peanut milk is crossed 80～100 mesh sieves.
The moisture of the rice meal of gained is 38～44wt% in the described step (3).
Quality modifying agent in the described step (4) be by cornstarch, pueraria starch and carragheen by mass ratio 0.5～1.5: 0.5～1.5: 0.1～0.3 mixes.
The first steaming time of described step (5) is 7～8min, and steam pressure is 0.1～0.4MPa.
The described bean vermicelli of described step (7) steams to gelatinization under 94～100 ℃ temperature.
Dry steam-the micro-wave drying method that adopts of described step (8), promptly earlier powder agglomates being put into drying box by the vapours heating, powder agglomates is dried to moisture is 55～65wt%, with microwave continuous drier powder agglomates is dried to moisture below 13.5wt% again.The microwave power of described microwave continuous drier is 6～8KW.
Second purpose of the present invention is achieved through the following technical solutions: the quality modifying agent of the disconnected bar of a kind of anti-ground rice silk, it comprises cornstarch, pueraria starch and carragheen.
Mass ratio between described cornstarch, pueraria starch and carragheen is 0.5～1.5: 0.5～1.5: 0.1～0.3.
The invention has the beneficial effects as follows:
(1) the present invention has used by the quality modifying agent that comprises that cornstarch, pueraria starch and carragheen etc. become to be grouped into, and has increased ground rice silk toughness and viscosity.Quality modifying agent commonly used has the comparative result visible (table 1) of cornstarch, modified potato starch, cassava modified starch etc. from the present invention and the production of ground rice silk, existing quality modifying agent commonly used to sense organ, α degree, the strip-breaking rate of ground rice, tell degree of beating etc. and have some improvement, but also far can not satisfy the needs of present China ground rice silk production situation, the disconnected serious present situation of bar problem of ground rice silk has weakened the competitiveness of product in market largely.And the quality modifying agent that the present invention uses not only significantly reduces the strip-breaking rate of ground rice silk and tells the degree of beating, has also improved the sense organ of ground rice silk, and effect obviously is better than existing quality modifying agent commonly used.
Table 1 quality modifying agent and drying process are to the influence of ground rice silk quality
(2) the quality modifying agent composition of the present invention's use all is from natural, and moderate cost has very big market potentiality.
(3) the present invention adopts steam to carry out drying in conjunction with the drying means of microwave, has further reduced the flour rate and the strip-breaking rate of ground rice silk.
From table 2 comparing result as seen, different drying modes are obviously different to the influence of quality of rice noodles, wherein adopt steam drying or heated-air drying method, and the flour rate of ground rice silk and strip-breaking rate are all than higher, and drying time is long; Adopt microwave drying, though can shorten greatly drying time, the flour rate of product and strip-breaking rate are all too high.And employing steam-micro-wave drying method, the flour rate and the strip-breaking rate of ground rice silk obviously reduce, its reason is because adopt the time of steam drying or heated-air drying method drying long separately, and steam-microwave drying gets the time weak point, makes the quality of ground rice silk keep relatively goodly.Therefore, steam-micro-wave drying method is the new method that is fit to ground rice silk drying, has highly application value.
Table 2 drying process is to the influence of ground rice silk quality
The specific embodiment
Following examples only are used to set forth the present invention, and protection scope of the present invention is not only to be confined to following examples.The those of ordinary skill of described technical field all can be realized purpose of the present invention according to above content disclosed by the invention and scope that each parameter is got.
Embodiment 1
(1) presses mass ratio and respectively take by weighing cornstarch, pueraria starch and carragheen at 0.5: 1: 0.1, mix then and obtain ground rice silk quality ground modifying agent.
(2) get rice raw material 100kg, utilize abrasive type rice whitening machine to remove impurity and metal.Soak 40min in the rice after impurity elimination is brightened, the consumption of water is 5 times of rice weight after impurity elimination is brightened.Use paste mill grinding then, cross 90 mesh sieves, obtain Rice ﹠ peanut milk.Re-use the vacuum dehydration rotary drum Rice ﹠ peanut milk is dewatered, obtain the rice meal that moisture is 44wt% after the dehydration.Then rice meal is poured into and stirred in the flour steaming machine, adding consumption again is the natural quality modifying agent of ground rice silk of the 7wt% of rice meal gross weight, mixes, and obtains powder.The steam that feeds 0.25Mpa in powder carries out just steaming 7min, makes the powder gelatinization degree reach 75%.Then with squeeze the sheet machine at the beginning of steam good powder and be squeezed into strip sheet, with extruding strings device the strip sheet extruding is obtained bean vermicelli again.Bean vermicelli steamed under 100 ℃ of conditions to gelatinization degree reach more than 94%, cut into powder agglomates then, carry out drying.When dry, earlier powder agglomates being put into drying box by the vapours heating, powder agglomates is dried to moisture is 55wt%, and the microwave continuous drier with 7kW is dried to moisture to powder agglomates below 12.5wt% again, and cooling packing gets final product.
Embodiment 2
(1) presses mass ratio and respectively take by weighing cornstarch, pueraria starch and carragheen at 1: 0.5: 0.3, mix then and obtain the natural quality modifying agent of ground rice silk.
(2) get rice raw material 100kg, utilize abrasive type rice whitening machine to remove impurity and metal.Soak 50min in the rice after impurity elimination is brightened, the consumption of water is 7.5 times of rice weight after impurity elimination is brightened.Use paste mill grinding then, cross 100 mesh sieves, obtain Rice ﹠ peanut milk.Re-use the vacuum dehydration rotary drum Rice ﹠ peanut milk is dewatered, obtain the rice meal that moisture is 38wt% after the dehydration.Then rice meal is poured into and stirred in the flour steaming machine, adding consumption again is the natural quality modifying agent of ground rice silk of the 4wt% of rice meal gross weight, mixes, and obtains powder.The steam that feeds 0.4Mpa in powder carries out just steaming 7.5min, makes the powder gelatinization degree reach 80%.Then with squeeze the sheet machine at the beginning of steam good powder and be squeezed into strip sheet, with extruding strings device the strip sheet extruding is obtained bean vermicelli again.Bean vermicelli steamed under 94 ℃ of conditions to gelatinization degree reach more than 98%, cut into powder agglomates then, carry out drying.When dry, earlier powder agglomates being put into drying box by the vapours heating, powder agglomates is dried to moisture is 65wt%, and the microwave continuous drier with 6kW is dried to moisture to powder agglomates below 13.5wt% again.Cooling packing gets final product.
Embodiment 3
(1) presses mass ratio and respectively take by weighing cornstarch, pueraria starch and carragheen at 1.5: 1.5: 0.2, mix then and obtain the natural quality modifying agent of ground rice silk.
(2) get rice raw material 100kg, utilize abrasive type rice whitening machine to remove impurity and metal.Soak 30min in the rice after impurity elimination is brightened, the consumption of water is 10 times of rice weight after impurity elimination is brightened.Use paste mill grinding then, cross 80 mesh sieves, obtain Rice ﹠ peanut milk.Re-use the vacuum dehydration rotary drum Rice ﹠ peanut milk is dewatered, obtain the rice meal that moisture is 41wt% after the dehydration.Then rice meal is poured into and stirred in the flour steaming machine, adding consumption again is the natural quality modifying agent of ground rice silk of the 10wt% of ground rice gross weight, mixes, and obtains powder.The steam that feeds 0.1Mpa in powder carries out just steaming 8min, makes the powder gelatinization degree reach 85%.Then with squeeze the sheet machine at the beginning of steam good powder and be squeezed into strip sheet, with extruding strings device the strip sheet extruding is obtained bean vermicelli again.Bean vermicelli steamed under 97 ℃ of conditions to gelatinization degree reach more than 90%, cut into powder agglomates then, carry out drying.When dry, earlier powder agglomates being put into drying box by the vapours heating, powder agglomates is dried to moisture is 60wt%, and the microwave continuous drier with 8kW is dried to moisture to powder agglomates below 11.5wt% again.Cooling packing gets final product.
Claims (10)
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Cited By (21)
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| CN102273592A (en) * | 2011-08-23 | 2011-12-14 | 中南林业科技大学 | Processing method of wet rice noodles |
| CN102613488A (en) * | 2012-04-10 | 2012-08-01 | 张小明 | Additive capable of improving quality of quick-freezing fresh-keeping rice noodles as well as preparation method and applications thereof |
| CN102771712A (en) * | 2012-08-07 | 2012-11-14 | 安徽光明槐祥工贸集团有限公司 | Processing method of rice vermicelli |
| CN103156123A (en) * | 2013-03-25 | 2013-06-19 | 宁夏天瑞产业集团现代农业有限公司 | Convenient fast-food cold noodle and preparation method thereof |
| CN103461809A (en) * | 2013-09-13 | 2013-12-25 | 莆田市东南香米业发展有限公司 | Efficient and energy-saving producing method of rice noodles with microwave technology |
| CN103783390A (en) * | 2014-03-07 | 2014-05-14 | 杜春光 | Method for producing straight rice noodles with microwaves |
| CN104171854A (en) * | 2014-07-22 | 2014-12-03 | 苏绍锦 | Method for preparing long grain rice vermicelli from new rice |
| CN104366186A (en) * | 2014-10-11 | 2015-02-25 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of special vermicelli for nephropathy patients |
| CN104982796A (en) * | 2015-07-20 | 2015-10-21 | 柳州市国祥食品有限公司 | Making method for snail rice vermicelli |
| CN105767679A (en) * | 2014-12-26 | 2016-07-20 | 中粮集团有限公司 | Making method of easily-cooked red beans |
| CN106819791A (en) * | 2016-12-15 | 2017-06-13 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method of brown rice bean vermicelli |
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| CN107897659A (en) * | 2017-11-03 | 2018-04-13 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of vermicelli from rice starch with clearing damp effect and preparation method thereof |
| CN108925843A (en) * | 2018-08-08 | 2018-12-04 | 中国海洋大学 | A kind of fast food Er threads and preparation method thereof |
| CN109619539A (en) * | 2019-02-21 | 2019-04-16 | 桂林市顶寅食品有限责任公司 | A method of preventing broken strip in rice flour sterilization process |
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| CN113729198A (en) * | 2021-07-14 | 2021-12-03 | 广东省农业科学院蚕业与农产品加工研究所 | Method for processing Chinese chestnut rice vermicelli by using fresh Chinese chestnuts |
| CN114938840A (en) * | 2022-05-25 | 2022-08-26 | 中南林业科技大学 | Edible rice flour and fish meal for children and preparation and application thereof |
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