CN104982830A - Black compound nutrient rice and preparation method thereof - Google Patents
Black compound nutrient rice and preparation method thereof Download PDFInfo
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- CN104982830A CN104982830A CN201510309175.5A CN201510309175A CN104982830A CN 104982830 A CN104982830 A CN 104982830A CN 201510309175 A CN201510309175 A CN 201510309175A CN 104982830 A CN104982830 A CN 104982830A
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- 235000009566 rice Nutrition 0.000 title claims abstract description 65
- 150000001875 compounds Chemical class 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 title claims description 54
- 235000015097 nutrients Nutrition 0.000 title abstract description 9
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 18
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 18
- 235000016709 nutrition Nutrition 0.000 claims abstract description 15
- 235000019498 Walnut oil Nutrition 0.000 claims abstract description 10
- 239000008170 walnut oil Substances 0.000 claims abstract description 10
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 9
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 9
- 240000006054 Agastache cana Species 0.000 claims abstract description 7
- 235000008671 Calycanthus floridus Nutrition 0.000 claims abstract description 7
- 235000008670 Calycanthus occidentalis Nutrition 0.000 claims abstract description 7
- 235000010650 Hyssopus officinalis Nutrition 0.000 claims abstract description 7
- 244000148992 Lindera benzoin Species 0.000 claims abstract description 7
- 235000004520 Lindera benzoin Nutrition 0.000 claims abstract description 7
- 235000008262 Lindera benzoin var. benzoin Nutrition 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 5
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- 238000003756 stirring Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 239000002304 perfume Substances 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 6
- 240000004957 Castanea mollissima Species 0.000 claims description 6
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 210000000481 breast Anatomy 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000008234 soft water Substances 0.000 claims description 6
- 238000009736 wetting Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 3
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- 206010053615 Thermal burn Diseases 0.000 claims description 3
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- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000003595 mist Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
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- 230000009514 concussion Effects 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 6
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- 235000013339 cereals Nutrition 0.000 abstract description 4
- 238000004945 emulsification Methods 0.000 abstract description 4
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- 238000010521 absorption reaction Methods 0.000 abstract description 2
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- 235000019789 appetite Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 11
- 240000008467 Oryza sativa Japonica Group Species 0.000 abstract 2
- 235000012015 potatoes Nutrition 0.000 abstract 2
- 241000383737 Allium tenuissimum Species 0.000 abstract 1
- 235000014036 Castanea Nutrition 0.000 abstract 1
- 241001070941 Castanea Species 0.000 abstract 1
- 208000035240 Disease Resistance Diseases 0.000 abstract 1
- 239000003963 antioxidant agent Substances 0.000 abstract 1
- 230000003078 antioxidant effect Effects 0.000 abstract 1
- 239000013078 crystal Substances 0.000 abstract 1
- 230000003111 delayed effect Effects 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 244000237330 gutta percha tree Species 0.000 abstract 1
- 235000012149 noodles Nutrition 0.000 abstract 1
- 230000001473 noxious effect Effects 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000021329 brown rice Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- GJJVAFUKOBZPCB-ZGRPYONQSA-N (r)-3,4-dihydro-2-methyl-2-(4,8,12-trimethyl-3,7,11-tridecatrienyl)-2h-1-benzopyran-6-ol Chemical class OC1=CC=C2OC(CC/C=C(C)/CC/C=C(C)/CCC=C(C)C)(C)CCC2=C1 GJJVAFUKOBZPCB-ZGRPYONQSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229930003802 tocotrienol Natural products 0.000 description 1
- 239000011731 tocotrienol Substances 0.000 description 1
- 229940068778 tocotrienols Drugs 0.000 description 1
- 235000019148 tocotrienols Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses black compound nutrient rice and a preparation method thereof. The black compound nutrient rice is prepared from black potatoes, rice bran, japonica rice, purple rice noodles, sesame, allium tenuissimum, combined spicebush leaves, hyssop, eucommia ulmoides leaves, castanea mollissina leaves and adequate walnut oil. According to the black compound nutrient rice and the preparation method thereof, processing and emulsification are conducted on the black compound nutrient rice by adding the rice bran, the taste is more fragrant, rice grains are more crystal clear and round, the emulsification and fermentation are conducted by adding the japonica rice simultaneously, digestion and absorption of nutrition by the human body is easier, and the mouthfeel is softer and tougher; the components such as the black potatoes and the sesame are further added, the nutrition is enriched, the antioxidant function of an organism is improved, the physical senescence is delayed, the rice grains are perse, the fragrance is rich, the rice is tasty and refreshing, rich flavors are enhanced, multiple traditional Chinese medicinal ingredients are further added, the health-care value is improved, fat metabolism can be promoted, the appetite is improved, and meanwhile the black compound nutrient rice is capable of nourishing the liver and the kidney, clearing the liver, expelling noxious substances, improving the function of disease-resistance of the organism and benefiting health.
Description
Technical field
The present invention relates to a kind of black compound nutritional rice and preparation method thereof, belong to food processing technology field.
Background technology
China is paddy big producing country, and paddy annual production is at the forefront in the world.The mixture manufacturing thing of the seed coat that rice bran produces when being and brown rice is ground into rice, perisperm and aleurone, it is the byproduct of paddy processing, account for paddy 5% ~ 8%, if in 6%, China's yield of brown rice in 2012 is 20429 × 104t, rice bran output should at about 1 200 × 104 t, and therefore rice bran is a kind of rich in natural resources.In recent years, along with the development of science technology and economy, people gradually recognize nutritive value and the health-care efficacy of rice bran, research shows, rice bran has concentrated the rice nutrient of 64%, containing physiological activators such as the abundant nutrient such as good protein, fat, polysaccharide, vitamin, mineral matter and tocopherol, tocotrienols, γ-Hi-Zs, these compositions have the multiple efficacies such as angiocardiopathy preventing, adjustment blood sugar, fat-reducing, pre-preventing tumor, antifatigue, beauty treatment.The research of rice bran deep-processing products gets more and more, and part deep processed product puts into production.The deep processing of rice bran both efficiently utilized resource, turn improved its economic worth, was conducive to China and was changed to high-efficiency agriculture by poor efficiency agricultural.
Around the development of China's rice industry, in order to promote resource utilization and value-rising, the friendly industry of constructing environment, there is provided the aspects such as nutrient health, variation and delicious safe rice-made food, rice bran is combined with polished rice and processes by the present invention, and mouthfeel is more aromatic, particle is sparkling and crystal-clear mellow and full, nutrition is abundanter, absorption easy to digest simultaneously, richer health value.
Summary of the invention
The object of the present invention is to provide a kind of black compound nutritional rice and preparation method thereof, cater to the needs of more consumers.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of black compound nutritional rice, be made up of the raw material of following weight parts:
Black potato 60-80, rice bran 22-23, polished rice 35-45, purple rice powder 90-100, sesame 6-8, fried dough twist 3-4, combined spicebush leaf 2-3, hyssop 1-2, folium cortex eucommiae 2-3, Chinese chestnut leaf 2-3, walnut oil are appropriate.
The preparation method of described black compound nutritional rice, comprises the following steps:
(1), by black potato remove the peel stripping and slicing to clean, add infuse 5-10 minute in the water of a small amount of lemon juice, pull out and put into boiling water and to scald 0.5-1 minute processed, pull out and put into cold water infusion cooling, pull out and drain Yu Shui, admix the walnut oil of the 2-3% of black potato weight, evenly glossy, put people's food steamer and steam ripe perfume (or spice), add 3-5 soft water doubly and make pulping, melt cinder is separated, obtain black earth fermented bean drink, black earth bean dregs are pulverized in the lump with fried dough twist, sesame after drying, enter pot frying dry fragrant, obtain ripe face powder;
(2), by combined spicebush leaf, hyssop, folium cortex eucommiae, Chinese chestnut leaf pick up assorted cleaning, mixing is stranding into end, and add the stewing 12-15 minute processed of the wetting rear water proof of a small amount of white wine, add 6-9 times of soak by water 30-40 minute, filter and remove residue, obtains decoction liquor;
(3), by rice bran adding suitable quantity of water stirs wetting, and control moisture content is 23-26%, extruder of making a gift to someone, control heating-up temperature is 128-132 DEG C, after extruding, cooling, drying, and ultramicro grinding, cross 200 mesh sieves and obtain rice bran micro mist, adding 4-6 temperature is doubly in the soft water of 60-65 DEG C, and stirring and dissolving, is heated to 88-92 DEG C, add black earth fermented bean drink, stir, insulation stews to moisten 13-16 minute, obtains potato rice bran breast;
(4), polished rice is eluriated clean, draining to roll with the walnut oil of the 3-5% of its weight portion mixes evenly, dry at 40-60 DEG C, entering pot stir-fries to dry perfume (or spice), be crushed to 200-300 order, add 7-9 times of water to stir, 12-16 minute is boiled in heating, add the AMS of the 0.06-0.09% boiling liquid weight portion, 1.5-2.5 minute is incubated at 90-93 DEG C, be cooled to 62-66 DEG C, add the carbohydrase shaking table concussion enzymolysis 4-6 hour of 0.02-0.04%, with lemon tea juice, decoction liquor stirs, add the lactic acid bacteria of the 0.04-0.06% of stirring thing weight, heat-preservation fermentation 7-9 hour at 40-45 DEG C, obtain Fermented,
(5), by purple rice powder enter pot slow fire and roast out perfume (or spice), divide to be clipped in agitator tank stir with ripe face powder, potato rice bran breast, Fermented, send into granulator after Heat Gelatinization and granulate, cooling after fully dry, bag distribution packaging.
Beneficial effect of the present invention:
The black compound nutritional rice that the present invention obtains, add rice bran and carry out processing emulsification, mouthfeel is more aromatic, and the grain of rice is more sparkling and crystal-clear mellow and full, and be both interpolation polished rice and carry out emulsification fermentation, nutrition is more easily digested, and mouthfeel is more soft tough; Formula also adds black potato, sesame etc. components, abundant nutrition, improves body anti-oxidation function, delay physique aging, give grain of rice atropurpureus pool simultaneously, aromatic tasty and refreshing, have more local flavor, also add several traditional Chinese medicine ingredients, improve health value, can fat metabolism be promoted, improve appetite, nourishing the liver and kidney simultaneously, clearing liver toxin expelling, improve body disease-resistant function, good for health.
Detailed description of the invention
A kind of black compound nutritional rice, be made up of the raw material of following weight (jin):
Black potato 80, rice bran 23, polished rice 45, purple rice powder 100, sesame 8, fried dough twist 4, combined spicebush leaf 2, hyssop 2, folium cortex eucommiae 3, Chinese chestnut leaf 3, walnut oil are appropriate.
The preparation method of described black compound nutritional rice, comprises the following steps:
(1), by black potato remove the peel stripping and slicing to clean, to add in the water of a small amount of lemon juice infuse 10 minutes, pull out and put into boiling water and to scald system 1 minute, pull out and put into cold water infusion cooling, pull out and drain Yu Shui, admix the walnut oil of 3% of black potato weight, evenly glossy, put people's food steamer and steam ripe perfume (or spice), the soft water adding 5 times makes pulping, melt cinder is separated, obtain black earth fermented bean drink, black earth bean dregs are pulverized in the lump with fried dough twist, sesame after drying, enter pot frying dry fragrant, obtain ripe face powder;
(2), by combined spicebush leaf, hyssop, folium cortex eucommiae, Chinese chestnut leaf pick up assorted cleaning, mixing is stranding into end, and add the wetting rear water proof of a small amount of white wine and boil in a covered pot over a slow fire system 15 minutes, add 9 times of soak by water 40 minutes, filter and remove residue, obtains decoction liquor;
(3), by rice bran adding suitable quantity of water stirs wetting, and controlling moisture content is 26%, extruder of making a gift to someone, controlling heating-up temperature is 132 DEG C, after extruding, cooling, drying, and ultramicro grinding, cross 200 mesh sieves and obtain rice bran micro mist, the temperature adding 6 times is in the soft water of 65 DEG C, and stirring and dissolving, is heated to 92 DEG C, add black earth fermented bean drink, stir, insulation stews to moisten 16 minutes, obtains potato rice bran breast;
(4), polished rice is eluriated totally, draining to roll with the walnut oil of 5% of its weight portion mixes evenly, dry at 60 DEG C, entering pot stir-fries to dry perfume (or spice), be crushed to 300 orders, add 9 times of water to stir, heating boil 15 minutes, add boil liquid weight portion 0.09% AMS, at 92 DEG C be incubated 2 minutes, be cooled to 64 DEG C, the carbohydrase shaking table adding 0.04% shakes enzymolysis 5 hours, stirs, add the lactic acid bacteria of 0.06% of stirring thing weight with lemon tea juice, decoction liquor, at 45 DEG C, heat-preservation fermentation 8 hours, obtains Fermented;
(5), by purple rice powder enter pot slow fire and roast out perfume (or spice), divide to be clipped in agitator tank stir with ripe face powder, potato rice bran breast, Fermented, send into granulator after Heat Gelatinization and granulate, cooling after fully dry, bag distribution packaging.
Claims (2)
1. a black compound nutritional rice, it is characterized in that being made up of the raw material of following weight parts:
Black potato 60-80, rice bran 22-23, polished rice 35-45, purple rice powder 90-100, sesame 6-8, fried dough twist 3-4, combined spicebush leaf 2-3, hyssop 1-2, folium cortex eucommiae 2-3, Chinese chestnut leaf 2-3, walnut oil are appropriate.
2. a preparation method for black compound nutritional rice as claimed in claim 1, is characterized in that comprising the following steps:
(1), by black potato remove the peel stripping and slicing to clean, add infuse 5-10 minute in the water of a small amount of lemon juice, pull out and put into boiling water and to scald 0.5-1 minute processed, pull out and put into cold water infusion cooling, pull out and drain Yu Shui, admix the walnut oil of the 2-3% of black potato weight, evenly glossy, put people's food steamer and steam ripe perfume (or spice), add 3-5 soft water doubly and make pulping, melt cinder is separated, obtain black earth fermented bean drink, black earth bean dregs are pulverized in the lump with fried dough twist, sesame after drying, enter pot frying dry fragrant, obtain ripe face powder;
(2), by combined spicebush leaf, hyssop, folium cortex eucommiae, Chinese chestnut leaf pick up assorted cleaning, mixing is stranding into end, and add the stewing 12-15 minute processed of the wetting rear water proof of a small amount of white wine, add 6-9 times of soak by water 30-40 minute, filter and remove residue, obtains decoction liquor;
(3), by rice bran adding suitable quantity of water stirs wetting, and control moisture content is 23-26%, extruder of making a gift to someone, control heating-up temperature is 128-132 DEG C, after extruding, cooling, drying, and ultramicro grinding, cross 200 mesh sieves and obtain rice bran micro mist, adding 4-6 temperature is doubly in the soft water of 60-65 DEG C, and stirring and dissolving, is heated to 88-92 DEG C, add black earth fermented bean drink, stir, insulation stews to moisten 13-16 minute, obtains potato rice bran breast;
(4), polished rice is eluriated clean, draining to roll with the walnut oil of the 3-5% of its weight portion mixes evenly, dry at 40-60 DEG C, entering pot stir-fries to dry perfume (or spice), be crushed to 200-300 order, add 7-9 times of water to stir, 12-16 minute is boiled in heating, add the AMS of the 0.06-0.09% boiling liquid weight portion, 1.5-2.5 minute is incubated at 90-93 DEG C, be cooled to 62-66 DEG C, add the carbohydrase shaking table concussion enzymolysis 4-6 hour of 0.02-0.04%, with lemon tea juice, decoction liquor stirs, add the lactic acid bacteria of the 0.04-0.06% of stirring thing weight, heat-preservation fermentation 7-9 hour at 40-45 DEG C, obtain Fermented,
(5), by purple rice powder enter pot slow fire and roast out perfume (or spice), divide to be clipped in agitator tank stir with ripe face powder, potato rice bran breast, Fermented, send into granulator after Heat Gelatinization and granulate, cooling after fully dry, bag distribution packaging.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510309175.5A CN104982830A (en) | 2015-06-09 | 2015-06-09 | Black compound nutrient rice and preparation method thereof |
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| CN201510309175.5A CN104982830A (en) | 2015-06-09 | 2015-06-09 | Black compound nutrient rice and preparation method thereof |
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| CN104982830A true CN104982830A (en) | 2015-10-21 |
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| CN201510309175.5A Pending CN104982830A (en) | 2015-06-09 | 2015-06-09 | Black compound nutrient rice and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105969567A (en) * | 2016-03-11 | 2016-09-28 | 安徽皖山酒业有限公司 | Intestine-moistening baijiu and preparing method thereof |
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|---|---|---|---|---|
| CN103719683A (en) * | 2013-12-13 | 2014-04-16 | 明光市双喜粮油食品有限公司 | Fiveleaf gynostemma herb health cooked rice and preparation method thereof |
| CN104273454A (en) * | 2014-10-20 | 2015-01-14 | 肥西县严店乡粮油有限责任公司 | Nutritious rice capable of promoting health of digestive function and preparation method of nutritious rice |
| CN104304954A (en) * | 2014-10-20 | 2015-01-28 | 肥西县严店乡粮油有限责任公司 | Nutritional rice with unique rose fragrance and preparation method thereof |
-
2015
- 2015-06-09 CN CN201510309175.5A patent/CN104982830A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719683A (en) * | 2013-12-13 | 2014-04-16 | 明光市双喜粮油食品有限公司 | Fiveleaf gynostemma herb health cooked rice and preparation method thereof |
| CN104273454A (en) * | 2014-10-20 | 2015-01-14 | 肥西县严店乡粮油有限责任公司 | Nutritious rice capable of promoting health of digestive function and preparation method of nutritious rice |
| CN104304954A (en) * | 2014-10-20 | 2015-01-28 | 肥西县严店乡粮油有限责任公司 | Nutritional rice with unique rose fragrance and preparation method thereof |
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| 王烈喜等: "米糠茶饮料加工工艺研究", 《安徽农业科学》 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105969567A (en) * | 2016-03-11 | 2016-09-28 | 安徽皖山酒业有限公司 | Intestine-moistening baijiu and preparing method thereof |
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Application publication date: 20151021 |