CN105029227A - Liver calming and lung-heat clearing purple sweet potato tea scented rice and preparation method thereof - Google Patents
Liver calming and lung-heat clearing purple sweet potato tea scented rice and preparation method thereof Download PDFInfo
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- CN105029227A CN105029227A CN201510278240.2A CN201510278240A CN105029227A CN 105029227 A CN105029227 A CN 105029227A CN 201510278240 A CN201510278240 A CN 201510278240A CN 105029227 A CN105029227 A CN 105029227A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 54
- 235000009566 rice Nutrition 0.000 title claims abstract description 54
- 210000004185 liver Anatomy 0.000 title claims abstract description 24
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 12
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 6
- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000007594 Oryza sativa Species 0.000 title abstract description 46
- 230000001914 calming effect Effects 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 15
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 10
- 241000191996 Pediococcus pentosaceus Species 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- -1 sucrose ester Chemical class 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 6
- 230000004151 fermentation Effects 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000008042 Zea mays Species 0.000 claims abstract description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 4
- 235000005822 corn Nutrition 0.000 claims abstract description 4
- 235000012054 meals Nutrition 0.000 claims description 17
- 239000008367 deionised water Substances 0.000 claims description 12
- 229910021641 deionized water Inorganic materials 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 235000015277 pork Nutrition 0.000 claims description 12
- 235000004976 Solanum vernei Nutrition 0.000 claims description 9
- 241000352057 Solanum vernei Species 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 239000000725 suspension Substances 0.000 claims description 9
- 239000009759 San-Chi Substances 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 230000004913 activation Effects 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 239000001963 growth medium Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 230000035755 proliferation Effects 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 241000209094 Oryza Species 0.000 claims 9
- 229910052793 cadmium Inorganic materials 0.000 abstract description 8
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 abstract description 8
- 229910001385 heavy metal Inorganic materials 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 2
- 230000006870 function Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 244000061508 Eriobotrya japonica Species 0.000 abstract 2
- 235000009008 Eriobotrya japonica Nutrition 0.000 abstract 2
- 235000003143 Panax notoginseng Nutrition 0.000 abstract 2
- 241000180649 Panax notoginseng Species 0.000 abstract 2
- 244000058281 Ulmus pumila Species 0.000 abstract 2
- 235000001547 Ulmus pumila Nutrition 0.000 abstract 2
- 240000008790 Musa x paradisiaca Species 0.000 abstract 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 210000005036 nerve Anatomy 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 230000008929 regeneration Effects 0.000 abstract 1
- 238000011069 regeneration method Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 208000005882 cadmium poisoning Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000002351 wastewater Substances 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
Abstract
The present invention discloses liver calming and lung-heat clearing purple sweet potato tea scented rice, which is prepared from the following raw materials by weight: 3-4 parts of banana powder, 5-6 parts of corn powder, 2-3 parts of purple sweet potato powder, 80-90 parts of rice powder, 18-21 parts of purified water, 5-6 parts of tea leaf residue, 2-3 parts of mashed garlic, 5-6 parts of pig liver, 1-2.5 parts of ulmus pumila l, 0.9-1 part of panax notoginseng flower, 0.4-1.1 parts of loquat leaf, and proper amounts of sucrose ester, Lactobacillus plantarum and Pediococcus pentosaceus. According to the present invention, the raw material rice powder is subjected to the nutrition fermentation treatment, such that the heavy metal cadmium content in the rice can be effectively reduced, the taste of the original rice powder is improved, and the nutrition value of the regeneration rice is increased; and the prepared health rich has characteristics of complete nutrition, good taste and good quality, and the edible herbs such as the ulmus pumila l, the panax notoginseng flower, the loquat leaf and the like are added so as to provide health functions of lung-heat clearing, coughing stopping, stomach regulating, blood pressure reducing, spleen strengthening and nerve calming.
Description
Technical field
The present invention relates to a kind of health-care fragrent rice, particularly relate to a kind of flat liver clearing lung-heat purple potato tea scented rice and preparation method thereof.
Background technology
Paddy rice is one of staple food of whole world most people, and Chinese residents three meals in a day be unable to do without rice especially.But national pollution of heavy metals in rice problem is serious in recent years, continue and within 2013, be exposed by the media after Hunan rice " cadmium exceeds standard " event, the rice safety problem in the whole nation just enjoys all circles to pay close attention to.Heavy metal refer to proportion be greater than 5 metal (namely density is greater than 4.5g/cm
3), common are arsenic, mercury, lead, cadmium, chromium, copper etc. 45 kinds, wherein, cadmium is limit index important in rice sanitary standard, and defining the limitation of cadmium in rice in national food sanitary standard is 0.2mg/kg; " Itai-itai diseases " that find as far back as Japan are exactly that " the cadmium rice " having eaten contaminated wastewater for a long time causes, cadmium poisoning mainly can damage human body renal function, bone and digestive system, and also have certain " three-induced effect ", chronic pathology reaction mainly " Itai-itai diseases " and " anaemia ".
Have in recent years the report in control heavy metal pollution and achievement in research a lot of, but be all utilize some new techniques to repair contaminated by heavy metals soil and water, report particularly rarely seen for the technology of directly cutting down heavy metal in rice or rice made products.
Meanwhile, one of most important staple food of meter Zuo Wei people, is supplied to the necessary starch of human body daily routines and other trace nutrients, but in addition, common rice does not have other miscellaneous function.Along with people are to the concern of health, expedite the emergence of the production of health-care rice.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of flat liver clearing lung-heat purple potato tea scented rice and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of flat liver clearing lung-heat purple potato tea scented rice, be made up of the raw material of following weight portion:
Banaina 3-4, corn flour 5-6, purple sweet potato powder 2-3, rice meal 80-90, pure water 18-21, tealeaf residue 5-6, garlic solvent 2-3, pork liver 5-6, elm money 1-2.5, sanchi flower 0.9-1, loguat leaf 0.4-1.1, sucrose ester, Lactobacillus plantarum, Pediococcus pentosaceus are appropriate;
The preparation method of described a kind of flat liver clearing lung-heat purple potato tea scented rice, is characterized in that comprising the following steps:
(1) elm money, sanchi flower, loguat leaf are added the concentrated rear obtained liquid of 5-6 times of flooding; Pork liver cleans section, and with garlic solvent and a small amount of salt multi-salting 1-2 hour, pickled being placed on is equipped with on the food steamer of tealeaf residue, and water proof fumigates 15-20 minute, obtains pork liver;
(2) filter to obtain slurries after being pulled an oar by step (1) gained pork liver, then admix banaina, liquid mixing is mixed thoroughly, then put into colloid mill and grind evenly;
(3) get appropriate Lactobacillus plantarum and Pediococcus pentosaceus carries out activation and proliferation cultivation respectively, then be seeded in culture medium respectively, permanently at 35-37 DEG C cultivate 24-48h, until bacteria concentration reaches 2 × 109cfu/mL;
(4) rice meal is crossed 40-50 mesh sieve, get the bottle that deionized water is housed that rice meal is placed in sterilizing, the ratio of rice meal and deionized water is 1: 4-4g/mL, obtained rice slurries after mixing, again step (3) gained two kinds of bacteria suspensions are inoculated in rice slurries respectively, the inoculum concentration of Lactobacillus plantarum bacteria suspension is 2.8-3%(v/v), the inoculum concentration of Pediococcus pentosaceus bacteria suspension is 2-2.5%(v/v), by the 15-16h that ferments in the constant incubator being placed on 40-41 DEG C after bottle sealing;
(5) bottle is opened, the sucrose ester of step (2) gained material and mixed liquor quality 1-1.5g/kg is blended in bottle, mixing and stirring, and seal bottleneck, continue fermentation, after 8-9h, wash 2-3 time by deionized water, add 2-3 more doubly to the deionized water of rice meal quality, with centrifuge with 2800-3000r/min rotating speed centrifugal dehydration 4-5min, the wet slag after dehydration is dried to permanent quality in 40-45 DEG C of hot air drier;
(6) by step (5) gained powder with residue each powder and pure water through vacuum mixer rapid mixing, be then at high temperature squeezed into granular through twin-screw, then through microwave drying dry sterilization, last metering packing, to obtain final product.
Advantage of the present invention is:
The ground rice of the present invention after fermentation, the average removal efficiency of cadmium can reach 85.73%, and its 0.0925mg/kg's is residual well below national limit standard 0.2mg/kg;
Rice meal is by after soaking fermentation, and content of starch has almost no change, a small amount of protein wherein run off and ash content, is made up, improve the mouthfeel of former ground rice simultaneously, add the nutritive value of reproduced rice from the nutrient solution of configuration;
Meanwhile, zymotic fluid and cleaning waste collection after through harmless treatment, recyclable in industrial production after the heavy metal cadmium enrichment in it;
The health-care rice comprehensive nutrition that the present invention obtains, taste quality is good, and by the food such as elm money, sanchi flower, loguat leaf medicinal material interpolation, impart the health care of removing heat from the lung to relieve cough of the present invention and stomach step-down, spleen-benefiting mind-tranquilizing.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of flat liver clearing lung-heat purple potato tea scented rice, be made up of the raw material of following weight portion (jin):
Banaina 4, corn flour 6, purple sweet potato powder 3, rice meal 90, pure water 21, tealeaf residue 5, garlic solvent 2, pork liver 6, elm money 2.5, sanchi flower 1, loguat leaf 1.1, sucrose ester, Lactobacillus plantarum, Pediococcus pentosaceus are appropriate;
The preparation method of described a kind of flat liver clearing lung-heat purple potato tea scented rice, is characterized in that comprising the following steps:
(1) elm money, sanchi flower, loguat leaf are added the concentrated rear obtained liquid of 6 times of floodings; Pork liver cleans section, and with garlic solvent and a small amount of salt multi-salting 2 hours, pickled being placed on is equipped with on the food steamer of tealeaf residue, and water proof fumigates 15-20 minute, obtains pork liver;
(2) filter to obtain slurries after being pulled an oar by step (1) gained pork liver, then admix banaina, liquid mixing is mixed thoroughly, then put into colloid mill and grind evenly;
(3) get appropriate Lactobacillus plantarum and Pediococcus pentosaceus carries out activation and proliferation cultivation respectively, then be seeded in culture medium respectively, permanently at 35-37 DEG C cultivate 28h, until bacteria concentration reaches 2 × 109cfu/mL;
(4) rice meal is crossed 40 mesh sieves, get the bottle that deionized water is housed that rice meal is placed in sterilizing, the ratio of rice meal and deionized water is 1: 4g/mL, obtained rice slurries after mixing, again step (3) gained two kinds of bacteria suspensions are inoculated in rice slurries respectively, the inoculum concentration of Lactobacillus plantarum bacteria suspension is 3%(v/v), the inoculum concentration of Pediococcus pentosaceus bacteria suspension is 2.5%(v/v), by the 16h that ferments in the constant incubator being placed on 41 DEG C after bottle sealing;
(5) bottle is opened, the sucrose ester of step (2) gained material and mixed liquor quality 1g/kg is blended in bottle, mixing and stirring, and seal bottleneck, continue fermentation, after 9h, 3 times are washed by deionized water, add 3 times again to the deionized water of rice meal quality, with centrifuge with 3000r/min rotating speed centrifugal dehydration 5min, the wet slag after dehydration is dried to permanent quality in 45 DEG C of hot air driers;
(6) by step (5) gained powder with residue each powder and pure water through vacuum mixer rapid mixing, be then at high temperature squeezed into granular through twin-screw, then through microwave drying dry sterilization, last metering packing, to obtain final product.
Claims (2)
1. a flat liver clearing lung-heat purple potato tea scented rice, is characterized in that being made up of the raw material of following weight portion:
Banaina 3-4, corn flour 5-6, purple sweet potato powder 2-3, rice meal 80-90, pure water 18-21, tealeaf residue 5-6, garlic solvent 2-3, pork liver 5-6, elm money 1-2.5, sanchi flower 0.9-1, loguat leaf 0.4-1.1, sucrose ester, Lactobacillus plantarum, Pediococcus pentosaceus are appropriate.
2. the preparation method of a kind of flat liver clearing lung-heat according to claim 1 purple potato tea scented rice, is characterized in that comprising the following steps:
(1) elm money, sanchi flower, loguat leaf are added the concentrated rear obtained liquid of 5-6 times of flooding; Pork liver cleans section, and with garlic solvent and a small amount of salt multi-salting 1-2 hour, pickled being placed on is equipped with on the food steamer of tealeaf residue, and water proof fumigates 15-20 minute, obtains pork liver;
(2) filter to obtain slurries after being pulled an oar by step (1) gained pork liver, then admix banaina, liquid mixing is mixed thoroughly, then put into colloid mill and grind evenly;
(3) get appropriate Lactobacillus plantarum and Pediococcus pentosaceus carries out activation and proliferation cultivation respectively, then be seeded in culture medium respectively, permanently at 35-37 DEG C cultivate 24-48h, until bacteria concentration reaches 2 × 109cfu/mL;
(4) rice meal is crossed 40-50 mesh sieve, get the bottle that deionized water is housed that rice meal is placed in sterilizing, the ratio of rice meal and deionized water is 1: 4-4g/mL, obtained rice slurries after mixing, again step (3) gained two kinds of bacteria suspensions are inoculated in rice slurries respectively, the inoculum concentration of Lactobacillus plantarum bacteria suspension is 2.8-3%(v/v), the inoculum concentration of Pediococcus pentosaceus bacteria suspension is 2-2.5%(v/v), by the 15-16h that ferments in the constant incubator being placed on 40-41 DEG C after bottle sealing;
(5) bottle is opened, the sucrose ester of step (2) gained material and mixed liquor quality 1-1.5g/kg is blended in bottle, mixing and stirring, and seal bottleneck, continue fermentation, after 8-9h, wash 2-3 time by deionized water, add 2-3 more doubly to the deionized water of rice meal quality, with centrifuge with 2800-3000r/min rotating speed centrifugal dehydration 4-5min, the wet slag after dehydration is dried to permanent quality in 40-45 DEG C of hot air drier;
(6) by step (5) gained powder with residue each powder and pure water through vacuum mixer rapid mixing, be then at high temperature squeezed into granular through twin-screw, then through microwave drying dry sterilization, last metering packing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510278240.2A CN105029227A (en) | 2015-05-28 | 2015-05-28 | Liver calming and lung-heat clearing purple sweet potato tea scented rice and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510278240.2A CN105029227A (en) | 2015-05-28 | 2015-05-28 | Liver calming and lung-heat clearing purple sweet potato tea scented rice and preparation method thereof |
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| CN105029227A true CN105029227A (en) | 2015-11-11 |
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| CN201510278240.2A Pending CN105029227A (en) | 2015-05-28 | 2015-05-28 | Liver calming and lung-heat clearing purple sweet potato tea scented rice and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047557A (en) * | 2016-07-04 | 2016-10-26 | 华坪县源艺农业开发有限责任公司 | Method for producing and processing mango wine |
| CN110720590A (en) * | 2019-11-26 | 2020-01-24 | 云南省农业科学院农产品加工研究所 | Preparation method of panax notoginseng aerial part nano functional rice |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256268A (en) * | 2014-07-22 | 2015-01-07 | 当涂县龙山桥粮油工贸有限公司 | Golden pumpkin compound nutritional rice and preparation method thereof |
| CN104585563A (en) * | 2015-01-12 | 2015-05-06 | 湖南农业大学 | Method for removing heavy metal cadmium from rice by utilizing complex lactobacillus fermentation |
-
2015
- 2015-05-28 CN CN201510278240.2A patent/CN105029227A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256268A (en) * | 2014-07-22 | 2015-01-07 | 当涂县龙山桥粮油工贸有限公司 | Golden pumpkin compound nutritional rice and preparation method thereof |
| CN104585563A (en) * | 2015-01-12 | 2015-05-06 | 湖南农业大学 | Method for removing heavy metal cadmium from rice by utilizing complex lactobacillus fermentation |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047557A (en) * | 2016-07-04 | 2016-10-26 | 华坪县源艺农业开发有限责任公司 | Method for producing and processing mango wine |
| CN110720590A (en) * | 2019-11-26 | 2020-01-24 | 云南省农业科学院农产品加工研究所 | Preparation method of panax notoginseng aerial part nano functional rice |
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Application publication date: 20151111 |