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Patent Searching and Data


Title:
TECHNICAL IMPROVEMENT FOR STARCH NOODLES
Document Type and Number:
WIPO Patent Application WO/2015/010228
Kind Code:
A1
Abstract:
Disclosed is an improvement in a production technology and an evaluation system for starch noodles. On the existing basis, the noodle processing technology is optimized, and the optimization and upgrading of processing devices are enhanced; the industry standards are regulated and the HACCP quality control is extended, so as to ensure a stable quality and safety of products during the large-scale manufacture; the quality evaluation system is strengthened by finding suitable evaluation criteria and controlling the quality; high-quality, efficient, natural additives are sought; the intensity of development is increased; the production process of noodles is further improved, the kinds of noodles are enriched, and a large-scale manufacture thereof is achieved.

Inventors:
SU, Taiyuan (13western area, Zengkeng CommunityShishi City, Fujian 0, 362700, CN)
Application Number:
CN2013/079751
Publication Date:
January 29, 2015
Filing Date:
July 20, 2013
Export Citation:
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Assignee:
SU, Taiyuan (13western area, Zengkeng CommunityShishi City, Fujian 0, 362700, CN)
International Classes:
A23L1/16; A21C1/02; A23L1/10; A23L1/30
Foreign References:
CN201624092U2010-11-10
CN86205590U1987-06-17
CN102879140A2013-01-16
CN103125807A2013-06-05
CN102871050A2013-01-16
Other References:
WEI, WEI ET AL.: "Research and Application of Energy Saving Technology in Noodle Equipment", FOOD SCIENCE AND TECHNOLOGY, vol. 37, no. 2, 29 February 2012 (2012-02-29), pages 205 - 207
ZHANG, LEILEI.: "Application of HACCP in the Production of Noodles", CEREAL & FOOD INDUSTRY, vol. 15, no. 2, 29 February 2008 (2008-02-29), pages 44 - 49
ZHENG, GANG ET AL.: "Research on the Color and Texture of High Protein Noodles with Colorimeter and Texture Analyzer", SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY, vol. 27, no. 10, 31 October 2006 (2006-10-31), pages 99 - 102
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