CN103815299A - Production method of whole-grain fast-food nutritional porridge - Google Patents
Production method of whole-grain fast-food nutritional porridge Download PDFInfo
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- CN103815299A CN103815299A CN201410097041.7A CN201410097041A CN103815299A CN 103815299 A CN103815299 A CN 103815299A CN 201410097041 A CN201410097041 A CN 201410097041A CN 103815299 A CN103815299 A CN 103815299A
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- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
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Abstract
The invention discloses a production method of whole-grain fast-food nutritional porridge. Whole grains are taken as raw materials; the purpose of balanced nutrition is achieved through preprocessing and grinding the raw materials and proportioning nutritional ingredients well; the whole-grain fast-food nutritional porridge is prepared by the processes of extruding for curing by a double-screw extruder, accurately controlling the gelatinization degree of starch in the raw materials, granulating for forming, pre-drying, roasting, and cooling. High viscosity of a porridge body during brewing is ensured by accurately controlling the gelatinization degree of the starch in the raw materials in the preparation process, so that any thickener or auxiliary material does not need to be added, the manually cooked porridge can be brewed with hot water without adding cured powdery materials, good granule shape can be kept after the porridge is brewed for 20 minutes, and the appearance and the mouth feel of the fast-food nutritional porridge can be equivalent to those of porridge cooked at home.
Description
Technical field
The present invention relates to a kind of method of full cereal instant nutrition gruel.
Background technology
Five cereals are generally acknowledged pollution-free green food, its contained natural protein-fat-, carbohydrate, vitamin, the multiple nutritional components such as mineral matter and dietary fiber, meet the rational proportion that human body is taken in, have high value, the contained multiple unrighted acid of coarse cereals simultaneously, as oleic acid, linoleic acid, leukotrienes, there is diseases prevention, disease-resistant, enhancing immunity, the effect delaying senility with liveliness proof, materials such as phosphatide, compound sugar, many Taihe county flavones.Although it is numerous that coarse cereals have advantages of aspect nutrition, because various places people's mouthfeel is different, eat for a long time coarse cereals for people and caused certain obstacle.How the real coarse food grain of accomplishing is carefully eaten, and does not change again the habits and customs that people form for a long time simultaneously, really accomplishes that convenience, nutrition are the problems that people study all the time.China is coarse cereals big producing countries, and the nutritive value of coarse cereals is generally accepted.The processing method of coarse cereals is few at present, mostly rest on simple processing, it is admixed together after coarse cereals are pulverized, make coarse cereal powder, or multiple coarse cereal powder is mixed straight next, adopt general comminutor to carry out granulation, although this processing method has retained the nutritional labeling of coarse cereals, but because processing is simple, the institutional framework of coarse cereals is not brought to large variation, the not mouthfeel to coarse cereals truly, digesting and assimilating of nutrition makes moderate progress, existing processing method subsequent technique more complicated simultaneously, due to rough that comminutor is made, in rear technique, also need to carry out polishing, in polishing, in the process of granulation, also need to add binding material, as starch etc.For the edible potential safety hazard of having brought of coarse cereals rice.Peasant household sells raw grain, on the low side, if carry out rational deep processing, will greatly promote the price of coarse cereals, allows grain producer really receive more tangible benefits.
Congee is a kind of eating method that people like and can retain nutrition, after congee is endured, is floating one deck exquisiteness, sticky, shape above as the material of lubricate, is called " rice bran oil " in the traditional Chinese medical science, is commonly called as congee oil.A lot of people take exception to it, and in fact, it has very strong tonic effect, can match in excellence or beauty with ginseng soup.Eating congee is of value to health, can allow people's facial features plentiful glossy, nourishes thin and weak health, increase strength, take a tonic or nourishing food to build up one's health the required of human body, increase the life-span, the peace and quiet softness of health is entered by short court, this is to allow people can know from experience peaceful and comfortable diet, be conducive to moisten larynx kiss, people's opinion method discussed through helpful to mediation health, upper and lower tonneau, and eliminate chill.Eat the taste that congee can warm people, help people to digest the having indigestion in stomach.Eat congee and can allow people's larynx kiss be stained with profit, very thirsty feeling eliminated, the phenomenon that breath does not stagnate, and one's voice in speech is clear, high-spirited.Enrich people's food, allow hunger eliminate at once.Prevent constipation.Gruel contains a large amount of moisture, drink porridge on ordinary days more, and decapacitation is filled the stomach and is stopped outside famine, can also keep the skin wet for health, effectively prevents constipation.When it is cold, gets up early in the morning and drink one bowl of hot congee, can help warming, increase health resisting cold ability, can prevent the flu of catching cold.Because now people's rhythm of life is more and more faster, expend time in very much and the thing of energy and with cooking congee be one, in this allegro epoch, how can retain nutrition and the mouthfeel of congee, again can quick Fabrication become the emphasis of present food research.
The production method of convenient instant congee is a lot of at present, but also there is more shortcoming: as the production method " patent application specification " of the instant porridge that patent publication No. is CN86107962A, its processing technology has three to point out inadequate part: a. to cook b. sheet c. rate of drying slow.In the patent application of publication number CN1064596A, claim, the instant porridge dry plate of this invention, must be through more than 70 ℃ boiling water 10 minutes (3-5 minute is called oneself in this invention) rehydrations completely of vexed bubble, though there is the outward appearance of general family congee, inviscid, mouthfeel is also poor.CN1087477A instant porridge and manufacture the preparation method of production method claim 1. instant porridge, it is characterized in that: clean millet cereal warm water, soak 60～120 minutes (1), drain unabsorbed moisture, under normal pressure, use 100～105 ℃ of Steam Heating of temperature 20 minutes, make it preliminary slaking, then adopt spray or spray method evenly to add water in 5: 2～4 ratio according to the weight that feeds intake, and then under normal pressure, heat 20～30 minutes by vapours, can send in drying oven, primary drying to water content is 9%～11% (wt); (2) red date cleaned to stoning and soak 2～4 hours in the warm water of 40 ℃～60 ℃, then drain and put into drying oven, the hot blast that passes into 90 ℃～110 ℃ made it be dried to water content 12% (wt) left and right through 10-15 minute, be then ground into the particle of 2～4 millimeters; After white fungus, dried longan pulp are cleaned up, put into drying oven and be dried to water content 10%～12%; Then be ground into the fragment of 2～4 millimeters; By putting into baking box after chestnut peeling, bake and make its water content to be down to 10% left and right, be then ground into the broken end of 1-2 millimeter; Mentioned component, with arbitrary proportion, with expanded, the abrasive dust of process, and is processed into mixture with the millet, black rice, glutinous rice cereal and the table sugar that are dried to water content 10% left and right; (3) by mixing in proportion through cooking dry and expanded cereal and the natural components of interpolation, be finished product, through cooking dry cereal and being 2～5: 1 through the weight mixing ratio of expanded cereal.Publication number CN101473914A five-cereal instant rice gruel and preparation method thereof.Main what adopt is the method for microwave treatment, although also various types of grain can be mixed, accomplishes balanced in nutritionly, and its method more complicated, can not accomplish fast simultaneously.Do not solve the bad problem of full cereal mouthfeel yet.
Summary of the invention
The object of the invention is to provide a kind of for the deficiencies in the prior art and just brew in short time the inside the state that forms congee, do not add any additive, and there is the method for the full cereal instant nutrition gruel of brown rice porridge nutritive value.
The present invention is achieved through the following technical solutions above-mentioned purpose:
A method for full cereal instant nutrition gruel, comprises the steps:
A, pretreatment of raw material: remove the silt particle in cereal materials, mould grain, mildew and rot rotten cereal;
B, pulverizing: by the cereal materials after decontamination, after pulverizer is pulverized, cross 60 mesh sieves;
C, extrusion modling: the material after pulverizing is added to twin (double) screw extruder, the operating temperature range of setting twin (double) screw extruder cavity is as follows, two 65 ℃, districts, 100～120 ℃, 3rd district, 160～180 ℃, 4th district, 60～90 ℃, 5th district, 60～80 ℃, 6th district, control 80～100 ℃ of die head temperatures, set the extruding screw range of speeds between 180～260rpm, material is at the template place extrusion molding of twin (double) screw extruder outlet;
D, predrying: the material of cutting forming is dried by drying machine, controls the water content of material between 18～20%;
E, baking: the material after predrying is toasted, set baking temperature between 185～200 ℃, baking time was at 35～50 seconds;
F, cooling: the finished product that toasts is out cooled to normal temperature.
After described step f, also will be cooled to finished product after normal temperature to be delivered to the weighing and packaging system packing of weighing again.
In step c cutting machine rotating speed be 2400-2800rpm.
In described step a, adopt hulling machine to remove the silt particle in cereal materials, mould grain, mildew and rot rotten cereal.
Owing to adopting said structure, pretreatment of raw material of the present invention can be removed five cereals raw material impurity completely by hulling machine, mould grain, without embryo grain and imperfect grain, facilitate the processing of subsequent technique, this product adopts twin (double) screw extruder, fully to absorb heat because twin (double) screw extruder makes raw molecule in extrusion process, make its gelatinization better, in extrusion modling process, the higher temperature in He Si district of Yong San district makes the material after pulverizing fully reach gelatinization effect, if be because four district's temperature have raw taste lower than 160 ℃ of output aggregates if four district's temperature are arranged on 160～180 ℃, and rice bran is highly seasoned, there is burning higher than 180 ℃ of products, the die head temperature of He Liu district of Yong Wu district temperature control discharging, because the product of producing will retain the mouthfeel brewing, requirement is not expanded, if the low starch gelatinization of product that makes of the temperature of die head is incomplete, crossing higher position produces expanded, therefore Jiang Wu district temperature is controlled at 60～90 ℃, six district's temperature are controlled at 60～80 ℃.Between twin (double) screw extruder screw speed 180～260rmp, thereby control material in the twin (double) screw extruder time of staying, undesirable lower than the slaking effect of 180rmp product.Predrying: control the water content of material between 18～20%, if material water content will be half-cooked higher than 20% bake process, lower than being easily charred in 18% product bake process, and products taste is partially hard.Baking temperature can not be too high, becoming and sticking with paste higher than 200 ℃ of products, can be half-cooked lower than 185 ℃ of products, affecting mouthfeel, is that high temperature passes through fast by baking oven, and overstand also can be charred, control baking temperature between 185～200 ℃, baking time was best product effect at 35～50 seconds.
This technique finished product, because the starch gelatinization in product is complete, therefore directly brews 5-7 minute with 85-95 ℃ of warm water, and water can bubble open product, i.e. conveniently edible.This product yield is large, and production process is applicable to large-scale industrial production, constant product quality, the feature such as cost is low, production floor space is little continuously very much.This patent congee rice outward appearance can be made various difformities as required, and edible performance is good, and balanced in nutrition, strong health-care function, storage period are long.
The specific embodiment
Further describe the specific embodiment of this patent below.
A method for full cereal instant nutrition gruel, comprises the steps:
A, pretreatment of raw material: cereal materials is removed after hulling machine to impurity, mould grain, without embryo grain, imperfect grain;
B, pulverizing: pretreated cereal is crossed after pulverizer is pulverized to 60 mesh sieves;
C, extrusion modling: the material after pulverizing is added to twin (double) screw extruder, the operating temperature range of setting twin (double) screw extruder cavity is as follows, two 65 ℃, districts, 100～120 ℃, 3rd district, 160～180 ℃, 4th district, 60～90 ℃, 5th district, 60～80 ℃, 6th district, control 80～100 ℃ of die head temperatures.Set the extruding screw range of speeds between 180～260rpm, material is at the template place of twin (double) screw extruder cutting forming;
This product adopts twin (double) screw extruder, because twin (double) screw extruder fully absorbs heat at extrusion process Raw molecule, make its gelatinization better, in extrusion modling process, 3rd district can adopt the temperature between 100～120 ℃, as 105 ℃, 110 ℃, 115 ℃, 4th district can adopt the temperature between 160～180 ℃, as 165 ℃, 170 ℃, 175 ℃, the object in three 4th district of districts is in order to make raw material reach gelatinization effect, therefore by the temperature higher than 100 ℃, and make to increase progressively successively between twoth district, make the material after twin-screw is pulverized fully reach gelatinization effect, why four district's temperature are arranged on 160～180 ℃, because if temperature has raw taste lower than 160 ℃ of output aggregates, and rice bran is highly seasoned, there is burning higher than 180 ℃ of products, the temperature in five He Liu district of districts is the die head temperature for controlling discharging, between this treatment region, require in product starch gelatinization complete, prevent that product is expanded, so just can make this product brew out pasty state atherosclerotic, therefore Jiang Wu district temperature is controlled between 60～90 ℃, as 65 ℃, 70 ℃, 75 ℃, 80 ℃, six district's temperature are controlled between 60～80 ℃, as 65 ℃, 70 ℃, 75 ℃, temperature prevents that the too high generation of product is expanded or too low starch gelatinization is incomplete like this.
Between twin (double) screw extruder screw speed 180～260rmp, thereby control material in the twin (double) screw extruder time of staying, after 180rmp, owing to making, the slaking effect that not exclusively makes product of its gelatinization better, extruding is undesirable.
D, predrying: the material of excision forming is dried by drying machine, control moisture in material account for material gross weight 18～20% between, will be half-cooked higher than 20% bake process at moisture, lower than being easily charred in 18% product bake process, and products taste is partially hard;
E, baking: the material after predrying is toasted, make material expanded, set baking temperature between 185～200 ℃, baking time was at 35～50 seconds; Baking temperature can not be too high, becoming and sticking with paste higher than 200 ℃ of products, also can be half-cooked lower than 185 ℃ of products, that high temperature passes through fast by baking oven, overstand also can be charred, and controls baking temperature between 185～200 ℃, and baking time was best product effect at 35～50 seconds.
F, cooling: the finished product that toasts is out cooled to normal temperature.
G, the packing of weighing: will be cooled to finished product after normal temperature to be delivered to the weighing and packaging system packing of weighing.
Example one: make fast food brown rice porridge take brown rice as raw material
Formula: 100% brown rice
Technique:
1) pretreatment of raw material: adopt stone remover except the silt particle in cereal materials, mould grain, mildew and rot rotten cereal;
2) pulverize: by the cereal materials after decontamination, after pulverizer is pulverized, cross 60 mesh sieves;
3) extrusion modling: the material after pulverizing is added to twin (double) screw extruder, the operating temperature range of setting twin (double) screw extruder cavity is as follows, two 65 ℃, districts, 100～120 ℃, 3rd district, 160～180 ℃, 4th district, 60～90 ℃, 5th district, 60～80 ℃, 6th district, control 80～100 ℃ of die head temperatures, set the extruding screw range of speeds between 180～260rpm, the template place extrusion molding that material exports at twin (double) screw extruder, then cut by cutting machine 2400-2800rpm;
4) predrying: the material of cutting forming to be dried by drying machine, to control the water content of material between 18～20%;
5) baking: the material after predrying is toasted, set baking temperature between 185～200 ℃, baking time was at 35～50 seconds;
6) cooling: the finished product that toasts is out cooled to normal temperature.
Nutrition:
In brown rice, Cobastab and the vitamin E of rice bran and plumule part, can improve immune function of human body, stimulates circulation, and can also help people to eliminate the mood of dejected agitation, makes people dynamic.In addition, in brown rice, the trace element such as potassium, magnesium, zinc, iron, manganese, is conducive to angiocardiopathy preventing and anemia.It has also retained a large amount of dietary fibers, can promote intestinal beneficial bacterium propagation, accelerates intestines peristalsis, softening ight soil, Constipation and intestinal cancer; Dietary fiber can also be combined with bile cholesterol, promotes the discharge of cholesterol, thereby helps hyperlipemia to reduce blood fat.
Eat brown rice useful especially for diabetic and overweight people.Because carbohydrate is wherein wrapped up by crude fibre tissue, it is slower that human body is digested and assimilated speed, thereby can control well blood sugar; Meanwhile, in brown rice, the trace element such as zinc, chromium, manganese, vanadium is conducive to improve the sensitiveness of insulin, helpful to the people of impaired glucose tolerance.Japanology proves, the glycemic index of steamed brown rice is more much lower than steamed rice, has better satiety in the time eating same quantity, is conducive to control appetite, thereby helps overweight people's fat-reducing.
Example two: make fast food maize gruel take corn flour as raw material
Formula: 100% corn
Technique:
1) pretreatment of raw material: adopt stone remover except the silt particle in cereal materials, mould grain, mildew and rot rotten cereal;
2) pulverize: by the cereal materials after decontamination, after pulverizer is pulverized, cross 60 mesh sieves;
3) extrusion modling: the material after pulverizing is added to twin (double) screw extruder, the operating temperature range of setting twin (double) screw extruder cavity is as follows, two 65 ℃, districts, 100～120 ℃, 3rd district, 160～180 ℃, 4th district, 60～90 ℃, 5th district, 60～80 ℃, 6th district, control 80～100 ℃ of die head temperatures, set the extruding screw range of speeds between 180～260rpm, the template place extrusion molding that material exports at twin (double) screw extruder, then cut by cutting machine 2400-2800rpm;
4) predrying: the material of cutting forming to be dried by drying machine, to control the water content of material between 18～20%;
5) baking: the material after predrying is toasted, set baking temperature between 185～200 ℃, baking time was at 35～50 seconds;
6) cooling: the finished product that toasts is out cooled to normal temperature.
Nutrition:
In corn, contain abundant unrighted acid, especially linoleic content is up to more than 60%, and it acts synergistically with the vitamin E in maize germ, can reduce blood cholesterol levels concentration and prevent that it is deposited on vascular wall.Therefore, corn has certain preventive and therapeutic action to coronary heart disease, atherosclerotic, hyperlipidemia and hypertension etc.Vitamin E also can promote human body cell division, delays senility.In corn, also contain a kind of longevity factor---glutathione, it generates GSH-POX in the presence of selenium, has the function of renewing one's youth, delaying senility.And abundant calcium, phosphorus, magnesium, iron, selenium etc., and vitamin A, B1, B2, B6, E and carrotene etc., cholecystitis, gall stone, icteric hepatitis and diabetes etc. are had to auxiliary therapeutic action.Example three: make fast food kasha take buckwheat as raw material
Formula: 100% buckwheat
Technique:
1) pretreatment of raw material: adopt stone remover except the silt particle in cereal materials, mould grain, mildew and rot rotten cereal;
2) pulverize: by the cereal materials after decontamination, after pulverizer is pulverized, cross 60 mesh sieves;
3) extrusion modling: the material after pulverizing is added to twin (double) screw extruder, the operating temperature range of setting twin (double) screw extruder cavity is as follows, two 65 ℃, districts, 100～120 ℃, 3rd district, 160～180 ℃, 4th district, 60～90 ℃, 5th district, 60～80 ℃, 6th district, control 80～100 ℃ of die head temperatures, set the extruding screw range of speeds between 180～260rpm, the template place extrusion molding that material exports at twin (double) screw extruder, then cut by cutting machine 2400-2800rpm;
4) predrying: the material of cutting forming to be dried by drying machine, to control the water content of material between 18～20%;
5) baking: the material after predrying is toasted, set baking temperature between 185～200 ℃, baking time was at 35～50 seconds;
6) cooling: the finished product that toasts is out cooled to normal temperature.
Nutrition:
Buckwheat contains protein, multivitamin, cellulose, magnesium, potassium, calcium, iron, zinc, copper, selenium etc.Wherein higher 46.93% of the total protein that accounts for of the content of albumin and globulin, alcohol soluble protein and glutelin content are lower, are respectively 3.29% and 15.57%.The bitter buckwheat fat content of fat is higher, is 2.1%～2.8%, is at normal temperatures solid content, and yellow green, tasteless, is different from general Cereal grain.The component of bitter buckwheat fat is better, containing 9 kinds of aliphatic acid, mostly wherein is most highly stable, oxidation resistant unrighted acid, oleic acid and linoleic acid, accounts for 87% of TFA.Starch and dietary fiber: in bitter buckwheat seed the content of starch because of area and kind have difference.The approximate rice starch of starch in buckwheat, but particle is larger, with general cereal starch comparison, is easy to human body and digests and assimilates after buckwheat starch is edible.In buckwheat powder, contain dietary fiber 3.4%～5.2%, wherein soluble dietary fiber accounts for 20%～30% of total dietary fiber, and approximately 0.68～1.56%,
Example four: make instant porridge take five cereals as raw material
Formula: rice 30%+ buckwheat 30%+ oat 15%+ corn 25%
Technique:
1) pretreatment of raw material: adopt stone remover except the silt particle in cereal materials, mould grain, mildew and rot rotten cereal;
2) pulverize: by the cereal materials after decontamination, after pulverizer is pulverized, cross 60 mesh sieves;
3) extrusion modling: the material after pulverizing is added to twin (double) screw extruder, the operating temperature range of setting twin (double) screw extruder cavity is as follows, two 65 ℃, districts, 100～120 ℃, 3rd district, 160～180 ℃, 4th district, 60～90 ℃, 5th district, 60～80 ℃, 6th district, control 80～100 ℃ of die head temperatures, set the extruding screw range of speeds between 180～260rpm, the template place extrusion molding that material exports at twin (double) screw extruder, then cut by cutting machine 2400-2800rpm;
4) predrying: the material of cutting forming to be dried by drying machine, to control the water content of material between 18～20%;
5) baking: the material after predrying is toasted, set baking temperature between 185～200 ℃, baking time was at 35～50 seconds;
6) cooling: the finished product that toasts is out cooled to normal temperature.
Claims (4)
1. a method for full cereal instant nutrition gruel, is characterized in that, comprises the steps:
A, pretreatment of raw material: remove the silt particle in cereal materials, mould grain, mildew and rot rotten cereal;
B, pulverizing: by the cereal materials after decontamination, after pulverizer is pulverized, cross 60 mesh sieves;
C, extrusion modling: the material after pulverizing is added to twin (double) screw extruder, the operating temperature range of setting twin (double) screw extruder cavity is as follows, two 65 ℃, districts, 100～120 ℃, 3rd district, 160～180 ℃, 4th district, 60～90 ℃, 5th district, 60～80 ℃, 6th district, control 80～100 ℃ of die head temperatures, set the extruding screw range of speeds between 180～260rpm, material is at the template place extrusion molding of twin (double) screw extruder outlet;
D, predrying: the material of cutting forming is dried by drying machine, controls the water content of material between 18～20%;
E, baking: the material after predrying is toasted, set baking temperature between 185～200 ℃, baking time was at 35～50 seconds;
F, cooling: the finished product that toasts is out cooled to normal temperature.
2. the method for full cereal instant nutrition gruel according to claim 1, is characterized in that: after described step f, also will be cooled to finished product after normal temperature to be delivered to the weighing and packaging system packing of weighing again.
3. the method for full cereal instant nutrition gruel according to claim 1, is characterized in that: in step c cutting machine rotating speed be 2400-2800rpm.
4. the method for full cereal instant nutrition gruel according to claim 1, is characterized in that: in described step a, adopt hulling machine to remove the silt particle in cereal materials, mould grain, mildew and rot rotten cereal.
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| CN104824566A (en) * | 2015-04-23 | 2015-08-12 | 武汉轻工大学 | Special regenerated rice and classified preparation and classification method |
| CN104872541A (en) * | 2015-06-03 | 2015-09-02 | 山西省农业科学院农产品加工研究所 | Selenium-enriched rye flour instant cereal preparation method |
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