CN102871129A - Yam composite nutrient rice - Google Patents

Yam composite nutrient rice Download PDF

Info

Publication number
CN102871129A
CN102871129A CN2012103997728A CN201210399772A CN102871129A CN 102871129 A CN102871129 A CN 102871129A CN 2012103997728 A CN2012103997728 A CN 2012103997728A CN 201210399772 A CN201210399772 A CN 201210399772A CN 102871129 A CN102871129 A CN 102871129A
Authority
CN
China
Prior art keywords
powder
rice
flour
corn
parts
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
Application number
CN2012103997728A
Other languages
Chinese (zh)
Inventor
张金华
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.)
GUANGXI GUILIN NATURAL FOOD CO Ltd
Original Assignee
GUANGXI GUILIN NATURAL FOOD CO Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by GUANGXI GUILIN NATURAL FOOD CO Ltd filed Critical GUANGXI GUILIN NATURAL FOOD CO Ltd
Priority to CN2012103997728A priority Critical patent/CN102871129A/en
Publication of CN102871129A publication Critical patent/CN102871129A/en
Priority to CN201310474756.5A priority patent/CN103766896A/en
Pending legal-status Critical Current

Links

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
    • 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
    • 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
    • A23L19/115—Konjak; Konntaku
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
    • 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)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses yam composite nutrient rice, which is prepared by the following steps of uniformly mixing the raw materials in parts by weight: 40 to 55 parts of yam flour, 15 to 25 parts of brown rice flour, 2 to 4 parts of konjac fine flour, 10 to 20 parts of whole corn flour and 0 to 10 parts of whole wheat flour; adding water into the raw materials, and mixing into a flour ball; extruding the power ball by a granulator into rice granules; and baking the rice granules by microwaves. The composite health nutrient rice has the advantages that the nutrient ingredients and the health ingredients of the yam flour, the brown rice flour, the konjac fine flour, the whole corn flour and the whole wheat flour are superimposed and composed together, nutrient and health-care effects are better, the defect of poor mouthfeel of the brown rice and the corn is overcome, and the positive function of improving the health of people is performed; because the yam is added into the brown rice in low cost, the cost of the composite health nutrient rice is reduced, in addition, the non-grain can be converted into the grain, and the delicacies can be made out of coarse grain, so the security of national grains is ensured; and after the composite health nutrient rice is developed, the peasant wealth obtaining and the rural economic development are promoted.

Description

Mountain, a kind of Huaihe River compound nutritional rice
Technical field
The present invention relates to food, specifically mountain, a kind of Huaihe River compound nutritional rice.
Background technology
The applicant once disclosed " health-care nutrient rice of a kind of Huai Shan of containing and preparation method thereof " with Chinese patent CN102669574A; it is with 70～30% and 30～70% materials percentage mix with rice meal and common yam rhizome powder; add water and mix powder ball; make grain of rice shape through granulator, form with microwave drying.The deficiency of this Nutritive Rice is that rice meal is the pure white rice meal, the major parts such as vitamin on the nutritional labeling in the rice such as the protein in the plumule, grain of rice surface have all lost, the nutritive value of the compound nutritional rice that impact is re-dubbed, and because the price of rice is high, increased the cost of compound nutritional rice.In addition, prescription is also reasonable not enough.
Summary of the invention
The objective of the invention is for overcoming the deficiencies in the prior art, and provide a kind of and be of high nutritive value, cost is low, have enrich blood, mountain, the Huaihe River compound nutritional rice of the health care of kidney-nourishing gas, strengthening the spleen and stomach.
Realize that the object of the invention technical scheme is:
Mountain, a kind of Huaihe River compound nutritional rice, it is take common yam rhizome powder as primary raw material, mixes according to a certain percentage with coarse rice powder, konjaku powder, corn powder and wholemeal, adds water and mixes powder ball, is squeezed into grain of rice shape through granulator, forms through microwave drying again.Each component raw material consumption weight portion proportioning is:
Common yam rhizome powder 40-55
Coarse rice powder 15-25
Konjaku powder 2-4
Corn powder 10-20
Wholemeal 0-10;
Wherein: described common yam rhizome powder is with bright Huai Shan peeling, section, oven dry, pulverizes and make;
Described corn powder and wholemeal are respectively iblet and direct pulverizing of wheat berry to be made;
Described konjaku powder is with fresh Amorphophallus rivieri peeling, section, oven dry, pulverizes, through grinding for the first time, for the first time ash discharge powder, grinding for the second time, make behind for the second time ash discharge powder.
Its concrete preparation method's step is as follows:
(1) bright Huai Shan cleaned, goes sheet, section, dries, is crushed to 80 orders, get common yam rhizome powder;
(2) brown rice is pulverized, crossed the 120-150 mesh sieve, get coarse rice powder;
(3) iblet is pulverized, crossed the 120-150 mesh sieve, get corn powder;
(4) with fresh Amorphophallus rivieri peeling, section, oven dry, pulverize, through grinding for the first time, for the first time ash discharge powder, grinding for the second time, behind for the second time ash discharge powder, get konjaku powder;
(5) wheat berry is pulverized, crossed the 120-200 mesh sieve, get wholemeal;
(6) common yam rhizome powder, coarse rice powder, konjaku powder, corn powder and wholemeal are mixed in proportion;
(7) mixed powder with step (6) mixes and stirs into powder ball with water;
(8) make rice kernel shape with granulator;
(9) use microwave baking 10-12 minute, the microwave temperature is 45-65 ℃;
(10) cooling, packing.
Described granulator is prior art.
Mountain, the Huaihe River compound health Nutritive Rice color that adopts above-mentioned prescription to make is filbert, and is glossy, steamed rice, cook, cook congee all right, the meal particle integrity of making, soft, mouthfeel is good.The congee that boils has vicidity, and is smooth, and mouthfeel is better.
Huai Shan of the present invention claims again Chinese yam, and sweet, the property of distinguishing the flavor of is flat, enters lung, spleen, kidney channel; Not dry oiliness, have and strengthening the spleen and tonifying the lung, beneficial stomach kidney tonifying, the benefit of reinforcing the kidney essence, hearing-improing and eyesight improving, help the five internal organs, strengthening the bones and muscles, grow the effect that will is calmed the nerves, promoted longevity.Chinese yam is rich in multivitamin, amino acid and mineral matter, it is unusual to prevent and treat Human Lipid Metabolism, and artery sclerosis, to safeguarding that the insulin normal function also has certain effect, the enhancing body immunity is arranged, and beneficial heart and tranquilizing mind is rather coughed Dingchuan, the health-care effect such as delay senility, suitable especially diabetic, abdominal distension, valetudinarian, invalid, patients with chronic glomerulonephritis, long-term diarrhea person are edible after being ill;
Described brown rice refers to the Wholegrain that all keeps except shell.The rice that namely contains cortex, aleurone and plumule.60%～70% vitamin of rice, mineral matter, dietary fiber and a large amount of essential amino acid all are gathered in the cortical tissue, and nutritive value is very high.Although the protein content of brown rice is few, protein quality is better, mainly is a meter protamine, amino acid whose ratio of components is more complete, human body is digested and assimilated easily, also contains in addition more fat and carbohydrate, can provide a large amount of heats for human body in the short time.It is reported that brown rice has following good facilitation to people's health:
(1) brown rice has good curative effect to the patient of fat and functions of intestines and stomach obstacle, and energy is the control agent intracellular metabolic effectively, cryptorrhea etc.;
(2) brown rice can be treated anaemia;
(3) brown rice can be treated constipation, purifies the blood, thereby the effect of strengthening physique is arranged;
(4) vitamin E that is rich in the plumule can stimulate circulation, and effectively safeguards the whole body function;
(5) brown rice can make cell function transfer to normally, keeps incretion balance;
(6) brown rice has the effect of the radioactive substances such as connection and decomposing pesticide, thereby has effectively prevented from being absorbed with in the body harmful substances, has reached the effect of anti-cancer;
The brown rice price is low, and nutrition is good, has preferably health-care effect, but the rice that boils is not very good eating, and mouthfeel is bad; The congee grain of rice and the water that boil separate, and do not have vicidity, more are not very good eating;
Although and the pure white exquisiteness of the rice that we eat at ordinary times, mouthfeel are good, but nutritive value loses most in process, add when cooking and repeatedly eluriate, outer field vitamin and mineral matter further run off, remaining is carbohydrate and partially protein mainly just, and its nutritive value is more much lower than brown rice;
Described corn nourishment is very abundant, contain fat, lecithin, grain alcohol, vitamin E, carrotene, riboflavin and seven kinds of nutrition and health care materials of B family vitamin, per 100 gram corn carbohydrate containing, 72.2 grams, protein 8.5 grams, fat 4.3 grams, 120 milligrams in phosphorus, 22 milligrams of calcium, 1.6 milligrams of iron.Also contain vitamin E, B1, B2, B6 and carrotene, nicotinic acid etc., and be linoleic acid more than 50% in its contained fat;
Vitamin content in the corn is very high, is rice, wheat 5-10 times, and in all staple foods, the nutritive value of corn and health-care effect are the highest.The high nutrients such as the riboflavin that contains in the corn are very useful to human body:
(1) dietary fiber of corn has stimulating gastrointestinal wriggling, accelerates the effect of defecate, can prevent treating constipation, enteritis, intestinal cancer;
(2) natural VE that is rich in of the corn effect that protection skin arranged, stimulate circulation, reduce cholesterol, prevent cutaneous lesions, delay senility can also alleviate artery sclerosis and brain function decline simultaneously;
(3) lutern, the luteole that contain of corn can prevent eyes aging effectively;
(4) corn has diuretic antihypertensive, hemostasis antidiarrheal, digestant effect;
(5) corn oil can reduce the blood of human body cholesterol level, the generation of preventing hypertension and coronary heart disease, and it is relevant with their main edible corn that Central America American Indian is difficult for suffering from hypertension;
(6) the contained nutriment of maize germ has the metabolism of the human body of enhancing, adjusts nervous function, makes the skin delicacy smooth, suppresses, delays the generation of wrinkle;
Described konjaku is Southern Star section, herbaceos perennial, and konjaku contains a large amount of splendid body mannose acid anhydride, vitamin, string and a certain amount of mucus albumen, the health care that tool is peculiar and medical effect.The contained nicotinic acid of konjaku, vitamin C, vitamin E etc. can reduce the accumulation of body inner cholesterol, beneficial to prevention of arterial sclerosis and control cardiovascular and cerebrovascular disease, eat konjaku and can also improve immunity of organisms, the contained good diet fiber of konjaku can stimulate body to produce a kind of material of killing cancer cell, plays protective effect on cancer risk, the absorption of the chromium energy delay glucose that konjaku contains, effectively reduce postprandial blood sugar, in addition, konjaku can be replenished the calcium, gentle salt, whole intestines, toxin expelling, and the konjaku powder viscosity of making is large;
Described wholemeal be whole grain wheat when abrasive dust, only through pulverizing, and need be through not removing the wheat bran program, be that whole grain wheat has comprised the powder that wheat bran and plumule are all worn into.Wheat bran in the wheat contains nutritious high cellulose.Because wheat bran contains abundanter nutritional labeling such as trace element, mineral matter, vitamin, essential amino acid etc. in the wholemeal.Therefore, wholemeal has higher health nutrient function, and the effect of anti-melancholy is arranged.Mouthfeel and taste be fragrant and sweet to have dense wheat fragrance, is nutritive value the most complete the highest a kind of flour in the flour.
The invention has the beneficial effects as follows:
1, the present invention is in the same place the nutritional labeling of common yam rhizome powder, coarse rice powder, corn powder, konjaku powder and wholemeal with the health-care components superimposion, make the nutrition and health care action effect better, and remedied brown rice and the bad defective of corn mouthfeel, to improving the whole people's fitness active promoting function is arranged;
2, the present invention fills a prescription rationally, and the rice grain of making is complete, and is soft, and mouthfeel is good;
3, Jiang Huaishan adds in the lower brown rice of price, has reduced the cost of compound health Nutritive Rice, and has accomplished that non-grain becomes grain, makes delicacies out of coarse food grain, to guaranteeing that national food is of great importance safely;
4, after the exploitation of mountain, Huaihe River compound health Nutritive Rice, can promote farmer richness and rural economic development.
The specific embodiment.
The invention will be further elaborated below by embodiment, but content of the present invention is not limited to this fully.
Embodiment 1:
Mountain, a kind of Huaihe River compound nutritional rice, employing is prepared as follows method and makes:
(1) preparation common yam rhizome powder: bright Huai Shan is cleaned, removes the peel, cuts into slices, dries, is crushed to 80 orders;
(2) the preparation coarse rice powder is pulverized brown rice, crosses 100 mesh sieves;
(3) preparation corn powder: iblet is pulverized, crossed the 120-150 mesh sieve;
(4) preparation konjaku powder: with fresh Amorphophallus rivieri peeling, section, oven dry, pulverize, through grinding for the first time, for the first time ash discharge powder, grinding for the second time, make behind for the second time ash discharge powder;
(5) preparation wholemeal: wheat berry is pulverized, crossed the 120-200 mesh sieve;
(6) common yam rhizome powder 55 that will count by weight ratio, coarse rice powder 25, corn powder 20, konjaku powder 2 and wholemeal 10 mix;
(7) mixed powder with step (6) mixes and stirs into powder ball with water;
(8) make rice kernel shape with granulator;
(9) use microwave baking 10-12 minute, the microwave temperature is 45-65 ℃;
(10) cooling, packing.
Embodiment 2:
Method step according to embodiment 1 carries out, and different is: the common yam rhizome powder 45 that will count by weight ratio, coarse rice powder 20, corn powder 15, konjaku powder 3 and wholemeal 5 mix.
Embodiment 3:
Method step according to embodiment 1 carries out, and different is: the common yam rhizome powder 40 that will count by weight ratio, coarse rice powder 15, corn powder 10 and konjaku powder 4 mix.

Claims (2)

1. mountain, Huaihe River compound nutritional rice; it is characterized in that: it is as primary raw material take common yam rhizome powder; be equipped with coarse rice powder, konjaku powder, corn powder and wholemeal through mixing; add water and mix powder ball; granulator is squeezed into grain of rice shape; form through microwave drying, each component raw material consumption weight portion proportioning is again:
Common yam rhizome powder 40-55
Coarse rice powder 15-25
Konjaku powder 2-4
Corn powder 10-20
Wholemeal 0-10.
2. mountain, Huaihe River claimed in claim 1 compound nutritional rice, it is characterized in that: the preparation method comprises the steps:
(1) bright Huai Shan is cleaned, removes the peel, cuts into slices, dries, is crushed to 80 orders, get common yam rhizome powder;
(2) brown rice is pulverized, crossed the 120-150 mesh sieve, get coarse rice powder;
(3) iblet is pulverized, crossed the 120-150 mesh sieve, get corn powder;
(4) with fresh Amorphophallus rivieri peeling, section, oven dry, pulverize, through grinding for the first time, for the first time ash discharge powder, grinding for the second time, behind for the second time ash discharge powder, get konjaku powder;
(5) wheat berry is pulverized, crossed the 120-200 mesh sieve, get wholemeal;
(6) common yam rhizome powder, coarse rice powder, konjaku powder, corn powder and wholemeal are mixed in proportion;
(7) mixed powder with step (6) mixes and stirs into powder ball with water;
(8) make rice kernel shape with granulator;
(9) use microwave baking 10-12 minute, the microwave temperature is 45-65 ℃;
(10) cooling, packing.
CN2012103997728A 2012-10-19 2012-10-19 Yam composite nutrient rice Pending CN102871129A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN2012103997728A CN102871129A (en) 2012-10-19 2012-10-19 Yam composite nutrient rice
CN201310474756.5A CN103766896A (en) 2012-10-19 2013-10-12 Chinese yam composite nutrient rice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2012103997728A CN102871129A (en) 2012-10-19 2012-10-19 Yam composite nutrient rice

Publications (1)

Publication Number Publication Date
CN102871129A true CN102871129A (en) 2013-01-16

Family

ID=47472843

Family Applications (2)

Application Number Title Priority Date Filing Date
CN2012103997728A Pending CN102871129A (en) 2012-10-19 2012-10-19 Yam composite nutrient rice
CN201310474756.5A Pending CN103766896A (en) 2012-10-19 2013-10-12 Chinese yam composite nutrient rice

Family Applications After (1)

Application Number Title Priority Date Filing Date
CN201310474756.5A Pending CN103766896A (en) 2012-10-19 2013-10-12 Chinese yam composite nutrient rice

Country Status (1)

Country Link
CN (2) CN102871129A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689483A (en) * 2013-11-30 2014-04-02 广西桂林天然食品有限公司 Chinese yam and coarse-cereal compound nutrient health rice with high protein content and rich selenium, zinc and calcium
CN104413370A (en) * 2013-09-02 2015-03-18 仲景大厨房股份有限公司 Easy-brewing instant yam powder and preparation method thereof
CN106912948A (en) * 2017-03-11 2017-07-04 广西桂林天然食品股份有限公司 A kind of favourable body keeps reinforced nutritious rice of acid-base balance and preparation method thereof

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757370A (en) * 2015-04-27 2015-07-08 陈明宝 Health food
CN104757550A (en) * 2015-04-27 2015-07-08 陈明宝 Processing technology of health food

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1132600A (en) * 1995-10-30 1996-10-09 唐智 Instant nutrious rice noodle and its prodn
CN1331925A (en) * 2001-07-19 2002-01-23 李笃华 Health instant noodles made of four kinds of grains
CN102652550A (en) * 2012-04-23 2012-09-05 安徽劲宇食品有限公司 Composite health care coarse rice
CN102669574A (en) * 2012-05-31 2012-09-19 广西桂林天然食品有限公司 Health care nutritious rice containing Chinese yam and preparation method of health care nutritious rice

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100508819B1 (en) * 2003-03-25 2005-08-17 전병국 Functional Rice comprising Seaweed and Vegetable and Method for preparing thereof
CN102187975B (en) * 2010-12-31 2012-12-19 湖北富程魔芋产业发展有限公司 Method for processing cereal potato powder into rice grain products by using konjak flavor powder to prevent starch gelatinization

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1132600A (en) * 1995-10-30 1996-10-09 唐智 Instant nutrious rice noodle and its prodn
CN1331925A (en) * 2001-07-19 2002-01-23 李笃华 Health instant noodles made of four kinds of grains
CN102652550A (en) * 2012-04-23 2012-09-05 安徽劲宇食品有限公司 Composite health care coarse rice
CN102669574A (en) * 2012-05-31 2012-09-19 广西桂林天然食品有限公司 Health care nutritious rice containing Chinese yam and preparation method of health care nutritious rice

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
《农业机械》 20110430 无 "魔芋米生产技术与开发研究"科研成果鉴定会 31 1-2 , 第11期 *
张忠良等: "《魔芋规范化栽培与加工技术问答》", 31 October 2010, article "魔芋精粉制备", pages: 86-88 *
无: ""魔芋米生产技术与开发研究"科研成果鉴定会", 《农业机械》, no. 11, 30 April 2011 (2011-04-30), pages 31 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104413370A (en) * 2013-09-02 2015-03-18 仲景大厨房股份有限公司 Easy-brewing instant yam powder and preparation method thereof
CN103689483A (en) * 2013-11-30 2014-04-02 广西桂林天然食品有限公司 Chinese yam and coarse-cereal compound nutrient health rice with high protein content and rich selenium, zinc and calcium
CN103689483B (en) * 2013-11-30 2016-08-17 广西桂林天然食品有限公司 A kind of high protein selenium-rich, zinc-rich, rich calcium Rhizomadioscoreae miscellaneous grain crops composite nutritional healthcare rice
CN106912948A (en) * 2017-03-11 2017-07-04 广西桂林天然食品股份有限公司 A kind of favourable body keeps reinforced nutritious rice of acid-base balance and preparation method thereof

Also Published As

Publication number Publication date
CN103766896A (en) 2014-05-07

Similar Documents

Publication Publication Date Title
CN102860468A (en) Corn composite nutritive rice
CN102860461A (en) Konjac composite nutritive rice
CN103766897A (en) Compound kudzuvine root nutritional rice
CN103976240A (en) Wet rice flour and preparation method thereof
CN107853577A (en) Highland barley coarse cereal noodles and preparation method thereof
CN103766764A (en) Sweet potato composite nutrient rice
CN101874623A (en) Nutritious breakfast
CN103404770B (en) Autumn coarser grain porridge rice noodles and cooking method thereof
CN107114663A (en) A kind of fruits and vegetables nourishing the stomach ground rice and preparation method thereof
CN101664174A (en) Natural five-color viscera-nourishing coarse cereal-melon-vegetable porridge and method for making same
CN105341921A (en) Health food having healthy weight-losing effect
CN106036398A (en) Food-therapy rice noodles and production method thereof
CN103766896A (en) Chinese yam composite nutrient rice
CN105361125A (en) Snacks having health-caring function
CN101933574B (en) Ginseng eight-treasures rice cake
CN107744093A (en) A kind of more coarse cereal noodles and preparation method thereof
CN106259729A (en) Low-sugar type Hericium erinaceus (Bull. Ex Fr.) Pers. cookies and preparation method thereof
CN101305806A (en) Multi-nutrient colourful wheaten food material of thirteen medicinal herbs for resisting disease, improving health, improving mentality and increasing height
KR101006639B1 (en) Health food supplements using the husk of brown rice and method for preparing the same
CN104957535A (en) Nutrient tartary buckwheat rice and preparation method thereof
CN102669574A (en) Health care nutritious rice containing Chinese yam and preparation method of health care nutritious rice
CN105410690A (en) Barley and purple potato fruit porridge powder and making method thereof
CN103766765A (en) Banana compound nutritious rice
KR100336650B1 (en) The composites of raw-type tea with the function of activating the brain and promoting the growth
CN106617228A (en) Weight-reducing and recuperating meal and preparation method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20130116