CN103919014A - Yam rice flour with healthcare effect - Google Patents
Yam rice flour with healthcare effect Download PDFInfo
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- CN103919014A CN103919014A CN201410176862.XA CN201410176862A CN103919014A CN 103919014 A CN103919014 A CN 103919014A CN 201410176862 A CN201410176862 A CN 201410176862A CN 103919014 A CN103919014 A CN 103919014A
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- chinese yam
- ground rice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 51
- 235000009566 rice Nutrition 0.000 title claims abstract description 51
- 230000000694 effects Effects 0.000 title abstract description 11
- 235000013312 flour Nutrition 0.000 title abstract 8
- 240000007594 Oryza sativa Species 0.000 title description 31
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 229920002261 Corn starch Polymers 0.000 claims abstract description 13
- 239000008120 corn starch Substances 0.000 claims abstract description 13
- 241000209094 Oryza Species 0.000 claims abstract 20
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 34
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 34
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 34
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 34
- 239000000843 powder Substances 0.000 claims description 21
- 230000036541 health Effects 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 13
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 229940099112 cornstarch Drugs 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000012149 noodles Nutrition 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 5
- 240000003183 Manihot esculenta Species 0.000 claims description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 5
- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 5
- 239000010452 phosphate Substances 0.000 claims description 5
- 150000003839 salts Chemical group 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 3
- 238000013467 fragmentation Methods 0.000 claims description 3
- 238000006062 fragmentation reaction Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000004537 pulping Methods 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 8
- 108090000623 proteins and genes Proteins 0.000 abstract description 8
- 210000003097 mucus Anatomy 0.000 abstract description 7
- 230000008021 deposition Effects 0.000 abstract description 6
- 210000004204 blood vessel Anatomy 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 210000000748 cardiovascular system Anatomy 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 210000004003 subcutaneous fat Anatomy 0.000 abstract description 3
- 206010003210 Arteriosclerosis Diseases 0.000 abstract 1
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract 1
- 150000004676 glycans Chemical class 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 229920001282 polysaccharide Polymers 0.000 abstract 1
- 239000005017 polysaccharide Substances 0.000 abstract 1
- 230000001376 precipitating effect Effects 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 2
- 208000034189 Sclerosis Diseases 0.000 description 2
- 210000001367 artery Anatomy 0.000 description 2
- 230000036449 good health Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 230000002792 vascular Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000111489 Gardenia augusta Species 0.000 description 1
- 235000018958 Gardenia augusta Nutrition 0.000 description 1
- 244000236458 Panicum colonum Species 0.000 description 1
- 235000015225 Panicum colonum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Manufacturing & Machinery (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to yam rice flour with a healthcare effect. The yam rice flour with the healthcare effect is prepared from the following raw materials by weight percent: 20 to 30 percent of yam flour, 10 to 15 percent of corn starch and 60 to 65 percent of rice flour. The yam rice flour with the healthcare effect provided by the invention contains the yam; the yam can provide a large amount of mucus protein for a human body; the mucus protein is polysaccharide protein, has a healthcare effect on the human body, has the effects of tonifying spleen, benefiting stomach, aiding digestion, nourishing kidney, enriching essence and reducing blood pressure, and can effectively prevent blood fat from precipitating on a blood vessel wall, prevent fat deposition of a cardiovascular system, keep the flexibility of blood vessels, prevent arteriosclerosis from occurring too early, reduce the subcutaneous fat deposition and avoid fat; the nutritional value of the corn starch is extremely high. The yam rice flour with the healthcare effect provided by the invention is a very ideal weight-losing and body-building food, and meanwhile, the yam rice flour with the healthcare effect can be used for treating diabetes, and is a good food treatment product for people with the diabetes.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of Chinese yam ground rice with health role.
Background technology
So-called ground rice is the powder that rice is worn into.Also make a general reference the powder that some cereal is worn into.Jia Si peaceful " Qimin yaoshu kind red blue flower cape jasmine ": " do ground rice method: fine strain of millet rice the first, maize ".The powder that rice is worn into, adds water and can be made into slice or circle shape, can cook.Along with the raising of people's living standard, people not only rest in mouthfeel for the requirement of ground rice, except the mouthfeel requirement to ground rice is splendid, also focus on the health care in the process of diet.Existing ground rice kind is a lot, but lacks the ground rice with health care function.
Summary of the invention
For addressing the above problem, technical problem to be solved by this invention is to provide a kind of Chinese yam ground rice with health role.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of Chinese yam ground rice with health role, is characterized in that: be prepared from by following raw material by mass percentage: Chinese yam powder 24～30%; Cornstarch 9～15%; Rice powder 59～65%; Auxiliary material 0.1%～04%; Flavor enhancement 0.3%～0.6%.
Further, described auxiliary material is farina, wheaten starch or tapioca.
Further, described flavor enhancement is salt, composite phosphate or Distilled glycerin monostearate.
A manufacture method for Chinese yam ground rice with health role, is characterized in that: make as follows:
(1) as following weight percent: Chinese yam powder 20～30%; Cornstarch 10～15%; Rice powder 60～65% is got each raw material and is added 0.1%～04% auxiliary material to mix, and stirs;
(2) raw material step (1) being made is soaked fermentation, adds 0.3%～0.6% flavor enhancement simultaneously;
(3) raw material grinding mill step (2) being made is made slurry;
(4) carry out press filtration screening the pulp dehydration with the raw material that filter press makes step (3);
(5) the raw material fragmentation with disintegrating machine, step (4) being made;
(6) raw material step (5) being made is carried into powder ball;
(7) raw material step (6) being made is by rice noodle forming machine extrusion modling;
(8) shaping rice-flour noodles low temperature aging step (7) being made;
(9) the dry oven dry of ground rice low temperature Wind Volume sizing step (8) being made.
Further, described auxiliary material is farina, wheaten starch or tapioca.
Further, described flavor enhancement is salt, composite phosphate or Distilled glycerin monostearate.
Further, the time of soaking described in step (2) is 1.5～3 hours, and soaking fermentation temperature is 35～45 DEG C.
Further, step grinds in pulping process described in (3), and the granularity of controlling slurry is 90～130 orders, and the moisture of slurry accounts for 50～55% of gross weight.
Further, the dehydration of the press filtration screening the pulp described in step (4) is carried out under the pressure of 0.1～0.2MPa.
Further, described preparation process also comprises packaging step after described step (9), and described packaging step comprises sterilization, and described sterilization is wet sterilization, and sterilization temperature is 90～100 DEG C.
The invention has the beneficial effects as follows: a kind of Chinese yam ground rice with health role provided by the invention, contain Chinese yam, Chinese yam can provide a large amount of mucus proteins for human body, mucus protein is a kind of proteinpolysaccharide, human body is had to good health care function, have that invigorating spleen and reinforcing stomach is aid digestion, nourishing kidney and replenishing pneuma, the effect reducing blood pressure, can effectively stop the precipitation of blood fat at vascular wall, the fat deposition of prevention cardiovascular system, the elasticity of maintenance blood vessel, prevent that artery sclerosis from occurring too early, reduce subcutaneous fat deposition, avoid occurring obesity, cornstarch nutritive value is fabulous.The Chinese yam ground rice producing by above-mentioned raw materials ratio and method, has the features such as mouthfeel soft and smooth property, poach non muddy soup, not easily broken and good toughness, and making step is simple simultaneously, and cost of manufacture is not high.A kind of Chinese yam ground rice with health role provided by the invention is a kind of ideal defatting beauty food, can be used for treating diabetes simultaneously, is hall urine patient's dietotherapy good merchantable brand.
Detailed description of the invention
Below in conjunction with specific embodiment, principle of the present invention and feature are described, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1
1, get 65 kilograms, 20 kilograms, Chinese yam powder, 15 kilograms of cornstarch and rice, Chinese yam powder, cornstarch and the rice obtained are added to 0.1 kilogram of mixing of auxiliary material farina, and stir;
2, the raw material stirring is added to appropriate water soaking fermentation 1.5～3 hours, soaking fermentation temperature is 35～45 DEG C, adds 0.3 kilogram of flavor enhancement salt simultaneously;
3, raw material grinding mill soaking fermentation being made is made slurry, and the granularity of controlling slurry is 90～130 orders, and the moisture of slurry accounts for 50～55% of gross weight;
4, the raw material of with filter press, raw material grinding mill being made to slurry carries out press filtration screening the pulp dehydration under the pressure of 0.1～0.2MPa;
5, the raw material fragmentation with disintegrating machine, press filtration screening the pulp Dehydration being obtained;
6, raw material crusher in crushing being made is carried into powder ball;
7, will carry into raw material that powder ball makes by rice noodle forming machine extrusion modling;
8, by the shaping rice-flour noodles low temperature aging making;
9, ground rice low temperature Wind Volume sizing ground rice low temperature aging being made is dry, dry after packaging finished product, described technology of the package comprises sterilization, process for sterilizing is wet sterilization, sterilization temperature is 90～100 DEG C.
When Chinese yam powder is lower than 24% or higher than 30% time, the amount of the mucus protein that Chinese yam provides for human body is unfavorable for the absorption of human body, can not play good health-care effect.When cornstarch percentage by weight is outside 9～15%, rice powder percentage by weight outside 59～65%, auxiliary material percentage by weight outside 0.1%～04% and flavor enhancement percentage by weight outside 0.3%～0.6% time, there is easily the problems such as section bar, mouthfeel are more crisp, poor toughness in the Chinese yam ground rice producing.
The Chinese yam ground rice producing by above-mentioned raw materials ratio and method, has the features such as mouthfeel soft and smooth property, poach non muddy soup, not easily broken and good toughness, and making step is simple simultaneously, and cost of manufacture is not high.And contain Chinese yam, Chinese yam can provide a large amount of mucus proteins for human body, and mucus protein is a kind of proteinpolysaccharide, human body is had to good health care function, have that invigorating spleen and reinforcing stomach is aid digestion, nourishing kidney and replenishing pneuma, the effect reducing blood pressure, can effectively stop the precipitation of blood fat at vascular wall, the fat deposition of prevention cardiovascular system, the elasticity that keeps blood vessel, prevents that artery sclerosis from occurring too early, reduces subcutaneous fat deposition, avoid occurring obesity, cornstarch nutritive value is fabulous.
Embodiment 2
According to the identical step of embodiment 1, get 60 kilograms, 30 kilograms, Chinese yam powder, 10 kilograms of cornstarch and rice, add auxiliary material wheaten starch to mix 0.25 kilogram; Add 0.45 kilogram of flavor enhancement composite phosphate, finally make finished product.
Embodiment 3
According to the identical step of embodiment 1, get 61 kilograms, 25 kilograms, Chinese yam powder, 14 kilograms of cornstarch and rice, add auxiliary material tapioca to mix 0.4 kilogram; Add 0.6 kilogram of flavor enhancement Distilled glycerin monostearate, finally make finished product.
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any amendment of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (10)
1. a Chinese yam ground rice with health role, is characterized in that: be prepared from by following raw material by mass percentage: Chinese yam powder 24～30%; Cornstarch 9～15%; Rice powder 59～65%; Auxiliary material 0.1%～04%; Flavor enhancement 0.3%～0.6%.
2. a kind of Chinese yam ground rice with health role according to claim 1, is characterized in that: described auxiliary material is farina, wheaten starch or tapioca.
3. a kind of Chinese yam ground rice with health role according to claim 1 and 2, is characterized in that: described flavor enhancement is salt, composite phosphate or Distilled glycerin monostearate.
4. a manufacture method for Chinese yam ground rice with health role, is characterized in that: make as follows:
(1) as following weight percent: Chinese yam powder 20～30%; Cornstarch 10～15%; Rice powder 60～65% is got each raw material and is added 0.1%～04% auxiliary material to mix, and stirs;
(2) raw material step (1) being made is soaked fermentation, adds 0.3%～0.6% flavor enhancement simultaneously;
(3) raw material grinding mill step (2) being made is made slurry;
(4) carry out press filtration screening the pulp dehydration with the raw material that filter press makes step (3);
(5) the raw material fragmentation with disintegrating machine, step (4) being made;
(6) raw material step (5) being made is carried into powder ball;
(7) raw material step (6) being made is by rice noodle forming machine extrusion modling;
(8) shaping rice-flour noodles low temperature aging step (7) being made;
(9) the dry oven dry of ground rice low temperature Wind Volume sizing step (8) being made.
5. a kind of Chinese yam ground rice with health role according to claim 4, is characterized in that: described auxiliary material is farina, wheaten starch or tapioca.
6. a kind of Chinese yam ground rice with health role according to claim 4, is characterized in that: described flavor enhancement is salt, composite phosphate or Distilled glycerin monostearate.
7. the manufacture method of a kind of Chinese yam ground rice with health role according to claim 4, is characterized in that: the time of soaking described in step (2) is 1.5～3 hours, and soaking fermentation temperature is 35～45 DEG C.
8. the manufacture method of a kind of Chinese yam ground rice with health role according to claim 4, it is characterized in that: step grinds in pulping process described in (3), the granularity of controlling slurry is 90～130 orders, and the moisture of slurry accounts for 50～55% of gross weight.
9. the manufacture method of a kind of Chinese yam ground rice with health role according to claim 4, is characterized in that: the press filtration screening the pulp dehydration described in step (4) is carried out under the pressure of 0.1～0.2MPa.
10. according to the manufacture method of arbitrary described Chinese yam ground rice a kind of with health role in claim 4 to 9, it is characterized in that: described preparation process also comprises packaging step after described step (9), described packaging step comprises sterilization, described sterilization is wet sterilization, and sterilization temperature is 90～100 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410176862.XA CN103919014A (en) | 2014-04-29 | 2014-04-29 | Yam rice flour with healthcare effect |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410176862.XA CN103919014A (en) | 2014-04-29 | 2014-04-29 | Yam rice flour with healthcare effect |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103919014A true CN103919014A (en) | 2014-07-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410176862.XA Pending CN103919014A (en) | 2014-04-29 | 2014-04-29 | Yam rice flour with healthcare effect |
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| Country | Link |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207016A (en) * | 2014-07-30 | 2014-12-17 | 理想科技集团有限公司 | Rice noodles with MACA and preparation method thereof |
| CN104585598A (en) * | 2014-12-23 | 2015-05-06 | 山东世纪春食品有限公司 | Method for producing special dietary rice flour for eating of dyspepsia patients |
| CN104886208A (en) * | 2015-06-16 | 2015-09-09 | 广西壮族自治区亚热带作物研究所 | Natural red health care rice cake containing red yeast rice and Chinese yam and preparation method of natural red health care rice cake |
| CN105639428A (en) * | 2016-01-28 | 2016-06-08 | 广东霸王花食品有限公司 | Chinese yam rice flour and making method thereof |
| CN109527397A (en) * | 2018-12-18 | 2019-03-29 | 李宏江 | Facilitate the hypoglycemic hypertension and hyperlipemia food process product of often feeding |
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| CN102144751A (en) * | 2010-12-31 | 2011-08-10 | 桂林全州米兰香食品有限公司 | Grinded dry rice noodles and preparing method thereof |
| CN102349621A (en) * | 2011-11-01 | 2012-02-15 | 湖南天圣有机农业有限公司 | Sweet potato-sticky rice flour |
| CN102349645A (en) * | 2011-09-28 | 2012-02-15 | 陈主义 | Nutritional rhizoma dioscoreae rice flour and preparation method thereof |
| CN103284100A (en) * | 2013-06-20 | 2013-09-11 | 攀枝花学院 | Rice noodle containing Chinese yam, and preparation method thereof |
| CN103478564A (en) * | 2013-09-29 | 2014-01-01 | 桂林全州米兰香食品有限公司 | Dry rice powder and manufacturing method thereof |
-
2014
- 2014-04-29 CN CN201410176862.XA patent/CN103919014A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144751A (en) * | 2010-12-31 | 2011-08-10 | 桂林全州米兰香食品有限公司 | Grinded dry rice noodles and preparing method thereof |
| CN102349645A (en) * | 2011-09-28 | 2012-02-15 | 陈主义 | Nutritional rhizoma dioscoreae rice flour and preparation method thereof |
| CN102349621A (en) * | 2011-11-01 | 2012-02-15 | 湖南天圣有机农业有限公司 | Sweet potato-sticky rice flour |
| CN103284100A (en) * | 2013-06-20 | 2013-09-11 | 攀枝花学院 | Rice noodle containing Chinese yam, and preparation method thereof |
| CN103478564A (en) * | 2013-09-29 | 2014-01-01 | 桂林全州米兰香食品有限公司 | Dry rice powder and manufacturing method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207016A (en) * | 2014-07-30 | 2014-12-17 | 理想科技集团有限公司 | Rice noodles with MACA and preparation method thereof |
| CN104585598A (en) * | 2014-12-23 | 2015-05-06 | 山东世纪春食品有限公司 | Method for producing special dietary rice flour for eating of dyspepsia patients |
| CN104886208A (en) * | 2015-06-16 | 2015-09-09 | 广西壮族自治区亚热带作物研究所 | Natural red health care rice cake containing red yeast rice and Chinese yam and preparation method of natural red health care rice cake |
| CN105639428A (en) * | 2016-01-28 | 2016-06-08 | 广东霸王花食品有限公司 | Chinese yam rice flour and making method thereof |
| CN109527397A (en) * | 2018-12-18 | 2019-03-29 | 李宏江 | Facilitate the hypoglycemic hypertension and hyperlipemia food process product of often feeding |
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Application publication date: 20140716 |