CN103169007A - Pumpkin noodle and preparation method thereof - Google Patents
Pumpkin noodle and preparation method thereof Download PDFInfo
- Publication number
- CN103169007A CN103169007A CN2013101210657A CN201310121065A CN103169007A CN 103169007 A CN103169007 A CN 103169007A CN 2013101210657 A CN2013101210657 A CN 2013101210657A CN 201310121065 A CN201310121065 A CN 201310121065A CN 103169007 A CN103169007 A CN 103169007A
- Authority
- CN
- China
- Prior art keywords
- pumpkin
- noodle
- parts
- starch
- dough
- 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
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 40
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 40
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 40
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 40
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 40
- 235000012149 noodles Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000003513 alkali Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 8
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 239000001254 oxidized starch Substances 0.000 claims abstract description 6
- 235000013808 oxidized starch Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- 239000011812 mixed powder Substances 0.000 claims description 4
- 239000011259 mixed solution Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims 1
- 235000011007 phosphoric acid Nutrition 0.000 claims 1
- 235000005911 diet Nutrition 0.000 abstract description 6
- 230000000378 dietary effect Effects 0.000 abstract description 6
- 229910019142 PO4 Inorganic materials 0.000 abstract description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract description 5
- 239000010452 phosphate Substances 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 description 8
- 239000000243 solution Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000007605 air drying Methods 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 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
- 206010028980 Neoplasm Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- -1 carotene carotene Chemical class 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
The invention discloses pumpkin noodle which is prepared from the following materials in parts by weight: 100 parts of wheat powder, 2-10 parts of pumpkin powder, 2-4 parts of acetic starch, 2-4 parts of oxidized starch, 2-4 parts of phosphate starch, 1-2 parts of salt, 0.1-0.3 part of dietary alkali and 30-40 parts of water. The invention discloses a preparation method of the pumpkin noodle. The pumpkin noodle prepared by the preparation method is good in quality, and is popular with consumers; and the elasticity, the adhesivity and the chewiness of the pumpkin noodle are greatly improved in comparison with those of common pumpkin noodle. The pumpkin noodle is simple in process, low in cost and can easily achieve industrialization.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of pumpkin noodle and preparation method thereof.
Background technology
Contain 17 seed amino acids of needed by human body in pumpkin, wherein the essential amino acids content such as lysine, histidine, leucine, isoleucine, phenylalanine, threonine are higher.In the nutritional labeling of pumpkin, the most important thing is carrotene, carotene carotene content in pumpkin is 8 times～20 times of watermelon, also contain abundant sucrose, fructose, glucose and abundant inorganic salts and trace element in pumpkin, potassium wherein, content of calcium and magnesium also are rich in trace elements of selenium, iron, zinc etc. than horn of plenty.
The traditional Chinese medical science thinks that pumpkin is warm in nature, flavor is sweet, has tonifying middle-Jiao and Qi, strong liver, helps the effect of kidney, step-down, anti-inflammatory analgetic, detoxifcation desinsection.Research in recent years also shows, pumpkin also contains a large amount of physiological activators, and human body is had various health-care and medical value, have hypoglycemic, reducing blood lipid, detoxify, protect the liver renal function and cancer-resisting, anti-oxidant, protect the eyesight effect.
Pumpkin is one of vegetables of China summer and autumn.Resource is very abundant, and storage endurance, and easily transportation is conducive to processing.Noodles have critical role in consumer demand as staple food, pumpkin noodle is edible as staple food, not only has the part Dietotherapy health effect of pumpkin, and can be accepted by consumers in general as traditional noodles.Noodles must smooth sense well, not only exquisiteness but also chewiness were just easily received by the consumer, and pumpkin noodle causes elasticity, adhesiveness decline due to the adding of pumpkin composition, chewiness is poor.
Summary of the invention
The object of the present invention is to provide a kind of elasticity, adhesiveness, pumpkin noodle that chewiness is good and preparation method thereof.
Above-mentioned purpose is achieved through the following technical solutions:
A kind of pumpkin noodle, it is that raw material by following portions by weight is prepared from:
A kind of method for preparing above-mentioned pumpkin noodle, it comprises the following steps:
1) salt and dietary alkali is soluble in water, get mixed solution;
2) wheat flour, pumpkin powder, acetic starch, oxidized starch and starch phosphate are mixed in dough mixing machine, get mixed-powder;
3) mixed solution is joined in mixed-powder, stir in dough mixing machine, make dough;
4) dough is made noodles with oodle maker, with dry in the hot blast of 55 ~ 65 ℃.
The invention has the beneficial effects as follows: the pumpkin noodle quality better of the present invention's preparation, its elasticity, adhesiveness, chewiness are compared with common pumpkin noodle, all are largely increased, and are more vulnerable to the consumer and like.Technique of the present invention is simple, and is with low cost, easily realizes industrialization.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.
Embodiment 1
A kind of pumpkin noodle, it is that raw material by following portions by weight is prepared from:
The preparation method is:
Claim salt 1Kg and dietary alkali 0.1Kg to be dissolved in 30Kg water; Claim wheat flour 100Kg, pumpkin powder 2Kg, acetic starch 2g, oxidized starch 2g and starch phosphate 2g to mix in dough mixing machine, then add salt and edible alkali solution, continue to stir in dough mixing machine, make dough; With oodle maker, dough is made noodles, with the heated-air drying of 60 ℃, and get final product.
Embodiment 2
A kind of pumpkin noodle, it is that raw material by following portions by weight is prepared from:
Claim salt 2g and dietary alkali 0.3g to be dissolved in 40g water; Claim wheat flour 100g, pumpkin powder 10g, acetic starch 4g, oxidized starch 4g and starch phosphate 4g to mix in dough mixing machine, then add salt and edible alkali solution, continue to stir in dough mixing machine, make dough; With oodle maker, dough is made noodles, with the heated-air drying of 55 ℃, and get final product.
Embodiment 3
A kind of pumpkin noodle, it is that raw material by following portions by weight is prepared from:
Claim salt 1.5g and dietary alkali 0.2g to be dissolved in 35g water; Claim wheat flour 100g, pumpkin powder 6g, acetic starch 3g, oxidized starch 3g and starch phosphate 3g to mix in dough mixing machine, then add salt and edible alkali solution, continue to stir in dough mixing machine, make dough; With oodle maker, dough is made noodles, with the heated-air drying of 55 ℃, and get final product.
The matter structure instrument test of embodiment 1 ~ 3
1) test apparatus: matter structure instrument (model be TA-XTplus, be purchased from the super technology technical device of little news center, Beijing)
1) pretreatment of sample: the pumpkin noodle that first embodiment 1 ~ 3 is obtained before mensuration boils the best digestion time of 5min(noodles in boiling water), have a shower with cold water immediately, measure noodles matter structure with matter structure instrument TPA pattern in 5 minutes.
2, parameter setting: probe (P/36R); Finding speed (1mm/s); Test speed (3mm/s); Speed (10mm/s) after surveying; Compression ratio (75%).
3, testing index: measure respectively pumpkin noodle that embodiment 1 ~ 3 obtains and the TPA index (elasticity, cohesiveness and chewiness) of the pumpkin noodle of preparation according to a conventional method, the results are shown in following table.
| Elasticity | Cohesiveness | Chewiness | |
| Embodiment 1 | 0.85 | 0.62 | 6500 |
| Embodiment 2 | 0.90 | 0.65 | 7000 |
| Embodiment 3 | 0.88 | 0.63 | 6800 |
| Comparative Examples | 0.80 | 0.60 | 6200 |
Wherein, Comparative Examples is that raw material by following portions by weight is prepared from: 100 parts of wheat flours, 3 parts of pumpkin powders, 1 part of salt, 0.2 part of dietary alkali, water are appropriate.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101210657A CN103169007A (en) | 2013-04-09 | 2013-04-09 | Pumpkin noodle and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101210657A CN103169007A (en) | 2013-04-09 | 2013-04-09 | Pumpkin noodle and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103169007A true CN103169007A (en) | 2013-06-26 |
Family
ID=48629551
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101210657A Pending CN103169007A (en) | 2013-04-09 | 2013-04-09 | Pumpkin noodle and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103169007A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664400A (en) * | 2015-03-11 | 2015-06-03 | 德宏州天佑科技开发有限公司 | Preparation method for moringa oleifera dough |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077142A (en) * | 2006-05-22 | 2007-11-28 | 刘守忠 | Pumpkin noodle |
| CN101411420A (en) * | 2007-10-17 | 2009-04-22 | 何正其 | Egg pumpkin noodle |
| CN101496565A (en) * | 2008-01-29 | 2009-08-05 | 尹洪全 | Pumpkin noodle |
| CN101711558A (en) * | 2009-12-22 | 2010-05-26 | 青岛品品好制粉有限公司 | Special flour for needles and preparation method thereof |
| CN102018168A (en) * | 2011-01-08 | 2011-04-20 | 保山市老耕地农业开发有限公司 | Pumpkin/egg fine dried noodles |
| CN102178158A (en) * | 2010-11-25 | 2011-09-14 | 溧阳市白露山生态农业发展有限公司 | Pumpkin noodles |
-
2013
- 2013-04-09 CN CN2013101210657A patent/CN103169007A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077142A (en) * | 2006-05-22 | 2007-11-28 | 刘守忠 | Pumpkin noodle |
| CN101411420A (en) * | 2007-10-17 | 2009-04-22 | 何正其 | Egg pumpkin noodle |
| CN101496565A (en) * | 2008-01-29 | 2009-08-05 | 尹洪全 | Pumpkin noodle |
| CN101711558A (en) * | 2009-12-22 | 2010-05-26 | 青岛品品好制粉有限公司 | Special flour for needles and preparation method thereof |
| CN102178158A (en) * | 2010-11-25 | 2011-09-14 | 溧阳市白露山生态农业发展有限公司 | Pumpkin noodles |
| CN102018168A (en) * | 2011-01-08 | 2011-04-20 | 保山市老耕地农业开发有限公司 | Pumpkin/egg fine dried noodles |
Non-Patent Citations (2)
| Title |
|---|
| 王二蕾: "新型营养保鲜湿生面条的研制", 《中国优秀硕士学位论文全文数据库工程科技I辑》 * |
| 肖甜甜: "酯化淀粉的制备及其在南瓜面条中的应用", 《中国优秀硕士论文全文数据库工程科技I辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664400A (en) * | 2015-03-11 | 2015-06-03 | 德宏州天佑科技开发有限公司 | Preparation method for moringa oleifera dough |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103815282B (en) | Preparation method for sea cucumber wheaten food | |
| CN106174444B (en) | Method for preparing slowly digestible starch by treating tara gum/starch compound with moist heat | |
| CN1127911C (en) | High calcium nutrient vermicelli and preparation method thereof | |
| CN104872502A (en) | Preparation method of low heat nutritious instant rice paste | |
| CN102239986B (en) | A kind of preparation method of fiber cereal food ingredient | |
| CN105166682A (en) | Health-care noodles containing grifola frondosa and konjak and preparation method | |
| WO2022033546A1 (en) | Cereal carbohydrate matrix for use in food for special medical purpose and preparation method for matrix | |
| CN102370140A (en) | Fresh potato noodle and preparation method thereof | |
| CN103535612A (en) | Dried buckwheat noodles and processing method thereof | |
| CN103598606B (en) | Instantly soluble deer glue radix astragali powder and preparation method thereof | |
| CN108684914A (en) | A kind of Europe mandarin orange fruits and vegetables pressed candy and preparation method thereof | |
| CN105661327B (en) | A kind of coicis instant food tablet and processing method thereof | |
| CN103535614A (en) | Arrowroot fine dried noodles and processing method thereof | |
| CN105076903B (en) | A kind of camellia oil grifola frondosus Pearl powder dumpling and preparation method thereof | |
| CN105010996B (en) | High collagen high calcium face and preparation method thereof | |
| CN105146343A (en) | Red date, longan and coarse cereal composite rice for nourishing blood and tranquillizing mind, and preparation method thereof | |
| CN103169007A (en) | Pumpkin noodle and preparation method thereof | |
| CN106036907B (en) | A kind of alum-free nutritious sweet potato vermicelli and preparation method thereof | |
| CN105285958A (en) | Black fungus and sweet potato noodle and making method thereof | |
| CN105124448B (en) | A kind of crisp piece of okra freeze-drying and preparation method | |
| CN105795337A (en) | Preparation method of instant cured compound sorghum rice | |
| CN106721978B (en) | A kind of instant coix rice flour and production method thereof | |
| CN101946956B (en) | Prescription of peanut protein powder for preventing cold and preparation method thereof | |
| CN101248892B (en) | Sea-tangle sesame paste | |
| CN102071595B (en) | Method for preparing edible wrapping paper by taking corn-peel dietary fibers as raw materials |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130626 |