CN105166628A - Method for preparing artificial rice through mangrove fruit starch - Google Patents
Method for preparing artificial rice through mangrove fruit starch Download PDFInfo
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- CN105166628A CN105166628A CN201510659119.4A CN201510659119A CN105166628A CN 105166628 A CN105166628 A CN 105166628A CN 201510659119 A CN201510659119 A CN 201510659119A CN 105166628 A CN105166628 A CN 105166628A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 85
- 235000009566 rice Nutrition 0.000 title claims abstract description 85
- 229920002472 Starch Polymers 0.000 title claims abstract description 40
- 235000019698 starch Nutrition 0.000 title claims abstract description 40
- 239000008107 starch Substances 0.000 title claims abstract description 40
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 31
- 240000002044 Rhizophora apiculata Species 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 title description 65
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 229920002752 Konjac Polymers 0.000 claims abstract description 16
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 11
- 229920002261 Corn starch Polymers 0.000 claims abstract description 11
- 239000008120 corn starch Substances 0.000 claims abstract description 11
- 235000010445 lecithin Nutrition 0.000 claims abstract description 11
- 239000000787 lecithin Substances 0.000 claims abstract description 11
- 229940067606 lecithin Drugs 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241000209094 Oryza Species 0.000 claims abstract 21
- 235000013339 cereals Nutrition 0.000 claims description 41
- 238000005498 polishing Methods 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 11
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 239000011575 calcium Substances 0.000 claims description 10
- 229910052791 calcium Inorganic materials 0.000 claims description 10
- 229940099112 cornstarch Drugs 0.000 claims description 10
- 239000003292 glue Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000012216 screening Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 4
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 4
- 241000206575 Chondrus crispus Species 0.000 claims description 4
- 229920002581 Glucomannan Polymers 0.000 claims description 4
- 229940046240 glucomannan Drugs 0.000 claims description 4
- 239000000252 konjac Substances 0.000 claims description 4
- 235000010485 konjac Nutrition 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 235000015110 jellies Nutrition 0.000 claims description 2
- 239000008274 jelly Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 229960004494 calcium gluconate Drugs 0.000 abstract 1
- 239000004227 calcium gluconate Substances 0.000 abstract 1
- 235000013927 calcium gluconate Nutrition 0.000 abstract 1
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 abstract 1
- 239000000084 colloidal system Substances 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 240000003793 Rhizophora mangle Species 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 4
- 241001635619 Avicennia marina Species 0.000 description 3
- 208000004880 Polyuria Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 241000894007 species Species 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 a method for preparing artificial rice through mangrove fruit starch. The artificial rice is prepared from 80-100 parts of the mangrove fruit starch, 10-15 parts of konjaku flour, 6-12 parts of modified starch, 5-10 parts of corn starch, 5-8 parts of glutinous rice flour, 0.2-0.4 part of calcium gluconate, 1-3 parts of lecithin, 0.5-1 part of salt, 1-5 parts of edible colloid and 30-40 parts of pure water. The artificial rice has the marine features and flavor.
Description
Technical field
The present invention relates to a kind of food processing technology field, particularly relate to the method that a kind of mangrove fruit starch prepares synthetic rice.
Background technology
Synthetic rice refers to that starch materials adds various fortification material, and the particle similar to natural rice is made in granulation by artificial means, gelatinization, drying.Synthetic rice mixes with rice with the ratio of 1:200 ~ 300, and the nutritive value of the rice that mixed rice is cooked into significantly is better than common rice.It is with coarse cereals raw material, the moisture raw material of gourd, fruit and vegetable class, rice, konjaku flour for primary raw material, granulates through expanded, pulverizing, stirring, slaking, dries and make.Synthetic rice's cost of manufacture is low, easy processing and fabricating, quality of finished product good, and content of starch is low, nutritious, finished product smooth-shaped is attractive in appearance, color variation, and finished product adhesive property is good, mouthfeel is soft, not easily aging, both direct-edible, also can press the feature processing and eating of rice for people.
Avicennia marina is one of true mangrove plants kind, in China's NATURAL DISTRIBUTION in Hainan, Guangdong, Guangxi, the ground off-lying sea beach such as Fujian, be the dispersed species of these littoral low tides to climax band, and the single dominantcommunity of normal composition larger area.Its fruit is rich in starch, diameter 1 ~ 2cm, and single fresh fruit weighs 2 ~ 3 grams.The fruit of mangrove is also olive money, it is a kind of non-harmful marine product of unique flavor, sweet, the micro-hardship of its taste, cool in nature, there is heat-clearing, effect that diuresis, cool blood relieve inflammation or internal heat, as food material among the people, there is higher Crude starch, total Soluble Sugar, crude fiber content, and crude protein, crude fat, pectin content are lower.
The present invention utilizes the starch of a kind of mangrove fruit processing, prepares a kind of synthetic rice with marine characteristics and local flavor.
Summary of the invention
Main purpose of the present invention is to provide the method that a kind of mangrove fruit starch prepares synthetic rice.
For achieving the above object, the present invention takes following technical scheme:
A kind of mangrove fruit starch prepares synthetic rice, it is characterized in that, containing following raw material, by part preparation of following weight number:
Mangrove fruit starch 80 ~ 100 parts, konjaku flour 10 ~ 15 parts, converted starch 6 ~ 12 parts, cornstarch 5 ~ 10 parts, glutinous rice flour 5 ~ 8 parts, calcium gluconae 0.2 ~ 0.4 part, 1 ~ 3 part, lecithin, salt 0.5 ~ 1 part, edible glue 1 ~ 5 part, pure water 30 ~ 40 parts.
Described mangrove fruit prepares the method for synthetic rice, and it is characterized in that, its concrete steps and technique are:
The first step is sized mixing: 1. by the mixing of charge ratio mangrove fruit starch, konjaku flour, converted starch, cornstarch and glutinous rice flour;
2. charge ratio pure water is warmed to 50 ~ 60 DEG C, add calcium gluconae, lecithin, salt, edible glue stir 5 ~ 10 minutes, then 1. step stirs 10 ~ 20 minutes, obtains slurries;
Second step homogeneous: by the slurries of step one through homogenizer, homogeneous 2 times;
3rd step pre-gelatinized: the slurries of step 2 homogeneous are carried out pre-gelatinized by twin (double) screw extruder;
4th step is granulated: dough is pressed into wide wearing by the pre-gelatinized material pulley type oodle maker of step 3, is then sent to the granulator with rice kernel shape die, is pressed into the grain of rice under pressurised conditions wearing;
5th step screening: with the grain of rice separation screening of seperator by step 4, screen out powder;
6th step boiling: the grain of rice that step 5 is screened is used steam treatment 3 ~ 5 minutes on the conveyor belt, makes grain of rice surface form diaphragm;
7th step is dried: dried 35 ~ 45 minutes temperature 95 DEG C by the grain of rice dryer of step 6 boiling, controls grain of rice moisture about 13%;
8th step cooling: the grain of rice of step 7 being dried is air-cooled or naturally cool;
9th step polishing: the grain of rice that step 8 cools is put into polishing machine polishing, is then cooled to normal temperature, packaging.
Edible glue of the present invention be the element of glue, sodium alginate, carragheen, pectin, konjac glucomannan, bean jelly plastic grass one or more.
The present invention has following beneficial effect:
1) the present invention has the effect of cool blood of relieving summer heat, hypotensive and diuresis.
2) eating method of the present invention is the same with natural rice, and more simple and convenient, not only nutrition but also can adapt to the life of modern rhythm.
3) the present invention has widened Mangrove resource--and the purposes of Avicennia marina fruit, adds the value of Avicennia marina fruit.
Detailed description of the invention
Below the specific embodiment of the present invention is elaborated:
Embodiment 1
Mangrove fruit starch prepares synthetic rice, adopts following raw material, prepares by following weight ratio:
Mangrove fruit starch double centner, konjaku flour 15 kilograms, converted starch 12 kilograms, cornstarch 10 kilograms, glutinous rice flour 8 kilograms, calcium gluconae 0.4 kilogram, 3 kilograms, lecithin, salt 1 kilogram, sodium alginate 1 kilogram, carragheen 1 kilogram, pure water 40 kilograms.
Concrete preparation method
The first step is sized mixing: 1. by the mixing of charge ratio mangrove fruit starch, konjaku flour, converted starch, cornstarch and glutinous rice flour;
2. charge ratio pure water is warmed to 50 ~ 60 DEG C, add calcium gluconae, lecithin, salt, sodium alginate and carragheen and stir 8 minutes, then 1. step stirs 15 minutes, obtains slurries.
Second step homogeneous: by the slurries of step one through homogenizer, homogeneous 2 times.
3rd step pre-gelatinized: the slurries of step 2 homogeneous are carried out pre-gelatinized by twin (double) screw extruder.
4th step is granulated: dough is pressed into wide wearing by the pre-gelatinized material pulley type oodle maker of step 3, is then sent to the granulator with rice kernel shape die, is pressed into the grain of rice under pressurised conditions wearing.
5th step screening: with the grain of rice separation screening of seperator by step 4, screen out powder.
6th step boiling: the grain of rice that step 5 is screened is used steam treatment 4 minutes on the conveyor belt, makes grain of rice surface form diaphragm.
7th step is dried: dried 45 minutes temperature 95 DEG C by the grain of rice dryer of step 6 boiling, controls grain of rice moisture about 13%.
8th step cooling: the grain of rice of step 7 being dried is air-cooled or naturally cool.
9th step polishing: the grain of rice that step 8 cools is put into polishing machine polishing, is then cooled to normal temperature, packaging.
Embodiment 2
Mangrove fruit starch prepares synthetic rice, adopts following raw material, prepares by following weight ratio:
Mangrove fruit starch 80 kilograms, konjaku flour 10 kilograms, converted starch 6 kilograms, cornstarch 5 kilograms, glutinous rice flour 5 kilograms, calcium gluconae 0.2 kilogram, 1 kilogram, lecithin, salt 0.7 kilogram, konjac glucomannan 1.5 kilograms, pure water 30 kilograms.
Concrete preparation method:
The first step is sized mixing: 1. by the mixing of charge ratio mangrove fruit starch, konjaku flour, converted starch, cornstarch and glutinous rice flour;
2. charge ratio pure water is warmed to 50 ~ 60 DEG C, adds calcium gluconae, lecithin, salt, konjac glucomannan stir 10 minutes, then 1. step stirs 20 minutes, obtains slurries.
Second step homogeneous: by the slurries of step one through homogenizer, homogeneous 2 times.
3rd step pre-gelatinized: the slurries of step 2 homogeneous are carried out pre-gelatinized by twin (double) screw extruder.
4th step is granulated: dough is pressed into wide wearing by the pre-gelatinized material pulley type oodle maker of step 3, is then sent to the granulator with rice kernel shape die, is pressed into the grain of rice under pressurised conditions wearing.
5th step screening: with the grain of rice separation screening of seperator by step 4, screen out powder.
6th step boiling: the grain of rice that step 5 is screened is used steam treatment 5 minutes on the conveyor belt, makes grain of rice surface form diaphragm.
7th step is dried: dried 40 minutes temperature 95 DEG C by the grain of rice dryer of step 6 boiling, controls grain of rice moisture about 13%.
8th step cooling: the grain of rice of step 7 being dried is air-cooled or naturally cool.
9th step polishing: the grain of rice that step 8 cools is put into polishing machine polishing, is then cooled to normal temperature, packaging.
Embodiment 3
Mangrove fruit starch prepares synthetic rice, adopts following raw material, prepares by following weight ratio:
Mangrove fruit starch 50 kilograms, konjaku flour 5 kilograms, converted starch 3 kilograms, cornstarch 2 kilograms, glutinous rice flour 4 kilograms, calcium gluconae 0.2 kilogram, 1 kilogram, lecithin, salt 0.5 kilogram, the element 1 kilogram of glue, pure water 20 kilograms.
Concrete preparation method:
The first step is sized mixing: 1. by the mixing of charge ratio mangrove fruit starch, konjaku flour, converted starch, cornstarch and glutinous rice flour;
2. charge ratio pure water is warmed to 50 ~ 60 DEG C, add calcium gluconae, lecithin, salt, glue element stir 5 minutes, then 1. step stirs 10 minutes, obtains slurries.
Second step homogeneous: by the slurries of step one through homogenizer, homogeneous 2 times.
3rd step pre-gelatinized: the slurries of step 2 homogeneous are carried out pre-gelatinized by twin (double) screw extruder.
4th step is granulated: dough is pressed into wide wearing by the pre-gelatinized material pulley type oodle maker of step 3, is then sent to the granulator with rice kernel shape die, is pressed into the grain of rice under pressurised conditions wearing.
5th step screening: with the grain of rice separation screening of seperator by step 4, screen out powder.
6th step boiling: the grain of rice that step 5 is screened is used steam treatment 3 minutes on the conveyor belt, makes grain of rice surface form diaphragm.
7th step is dried: dried 35 minutes temperature 95 DEG C by the grain of rice dryer of step 6 boiling, controls grain of rice moisture about 13%.
8th step cooling: the grain of rice of step 7 being dried is air-cooled or naturally cool.
9th step polishing: the grain of rice that step 8 cools is put into polishing machine polishing, is then cooled to normal temperature, packaging.
Claims (4)
1. mangrove fruit starch prepares a synthetic rice's method, containing following steps:
The first step is sized mixing: 1. by the mixing of charge ratio mangrove fruit starch, konjaku flour, converted starch, cornstarch and glutinous rice flour;
2. charge ratio pure water is warmed to 50 ~ 60 DEG C, add calcium gluconae, lecithin, salt, edible glue stir 5 ~ 10 minutes, then 1. step stirs 10 ~ 20 minutes, obtains slurries;
Second step homogeneous: by the slurries of step one through homogenizer, homogeneous 2 times;
3rd step pre-gelatinized: the slurries of step 2 homogeneous are carried out pre-gelatinized by twin (double) screw extruder;
4th step is granulated: dough is pressed into wide wearing by the pre-gelatinized material pulley type oodle maker of step 3, is then sent to the granulator with rice kernel shape die, is pressed into the grain of rice under pressurised conditions wearing;
5th step screening: with the grain of rice separation screening of seperator by step 4, screen out powder;
6th step boiling: the grain of rice that step 5 is screened is used steam treatment 3 ~ 5 minutes on the conveyor belt, makes grain of rice surface form diaphragm;
7th step is dried: dried 35 ~ 45 minutes temperature 95 DEG C by the grain of rice dryer of step 6 boiling, controls grain of rice moisture about 13%;
8th step cooling: the grain of rice of step 7 being dried is air-cooled or naturally cool;
9th step polishing: the grain of rice that step 8 cools is put into polishing machine polishing, is then cooled to normal temperature, packaging.
2. mangrove fruit starch prepares the method for synthetic rice as claimed in claim 1, it is characterized in that, described mangrove fruit starch is prepared synthetic rice and is contained following raw material, prepares by following portions by weight: mangrove fruit starch 80 ~ 100 parts, konjaku flour 10 ~ 15 parts, converted starch 6 ~ 12 parts, cornstarch 5 ~ 10 parts, glutinous rice flour 5 ~ 8 parts, calcium gluconae 0.2 ~ 0.4 part, 1 ~ 3 part, lecithin, salt 0.5 ~ 1 part, edible glue 1 ~ 5 part, pure water 30 ~ 40 parts.
3. mangrove fruit starch prepares the method for synthetic rice according to claim 1, it is characterized in that, described edible glue be the element of glue, sodium alginate, carragheen, pectin, konjac glucomannan, bean jelly plastic grass one or more.
4. mangrove fruit starch prepares a synthetic rice's method, it is characterized in that: this synthetic rice method according to claim 1-3 prepares.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510659119.4A CN105166628A (en) | 2015-10-14 | 2015-10-14 | Method for preparing artificial rice through mangrove fruit starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510659119.4A CN105166628A (en) | 2015-10-14 | 2015-10-14 | Method for preparing artificial rice through mangrove fruit starch |
Publications (1)
| Publication Number | Publication Date |
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| CN105166628A true CN105166628A (en) | 2015-12-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510659119.4A Pending CN105166628A (en) | 2015-10-14 | 2015-10-14 | Method for preparing artificial rice through mangrove fruit starch |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036481A (en) * | 2016-06-29 | 2016-10-26 | 韦智涛 | Synthetic rice with radix millettiae speciosae and method for preparing synthetic rice |
| CN106036480A (en) * | 2016-06-29 | 2016-10-26 | 韦智涛 | Selenium-rich artificial rice and preparation method thereof |
| CN106071839A (en) * | 2016-06-29 | 2016-11-09 | 韦智涛 | A kind of synthetic rice of the kidney invigorating and preparation method thereof |
| CN106174012A (en) * | 2016-06-29 | 2016-12-07 | 韦智涛 | A kind of preparation method of the synthetic rice having medicated diet effect |
| CN107890088A (en) * | 2017-10-20 | 2018-04-10 | 广州坤辉贸易有限公司 | A kind of infant nutrient formula organic millet and preparation method thereof |
| CN108740780A (en) * | 2018-05-07 | 2018-11-06 | 黄治平 | Yi Zhong Amorphophalus rivieris（Konjaku）Quick cooking rice and its production method |
| EP3520628A1 (en) * | 2018-02-01 | 2019-08-07 | Wadakyu Europe, S.L. | Dried ingredients for making a substitute for sushi rice and method for making a substitute for sushi rice from dried ingredients |
| CN111296799A (en) * | 2020-02-26 | 2020-06-19 | 四川健腾生物技术有限公司 | Kudzuvine root rice and preparation method thereof |
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| CN102187975A (en) * | 2010-12-31 | 2011-09-21 | 湖北富程魔芋产业发展有限公司 | Method for processing cereal potato powder into rice grain products by using konjak flavor powder to prevent starch gelatinization |
| CN104304921A (en) * | 2014-09-24 | 2015-01-28 | 杨永龙 | Beef osmanthus-fragrance compound health care rice and preparation method thereof |
| CN104824522A (en) * | 2015-04-09 | 2015-08-12 | 戚月珍 | Artificial black rice possessing health care function |
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2015
- 2015-10-14 CN CN201510659119.4A patent/CN105166628A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187975A (en) * | 2010-12-31 | 2011-09-21 | 湖北富程魔芋产业发展有限公司 | Method for processing cereal potato powder into rice grain products by using konjak flavor powder to prevent starch gelatinization |
| CN104304921A (en) * | 2014-09-24 | 2015-01-28 | 杨永龙 | Beef osmanthus-fragrance compound health care rice and preparation method thereof |
| CN104824522A (en) * | 2015-04-09 | 2015-08-12 | 戚月珍 | Artificial black rice possessing health care function |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036481A (en) * | 2016-06-29 | 2016-10-26 | 韦智涛 | Synthetic rice with radix millettiae speciosae and method for preparing synthetic rice |
| CN106036480A (en) * | 2016-06-29 | 2016-10-26 | 韦智涛 | Selenium-rich artificial rice and preparation method thereof |
| CN106071839A (en) * | 2016-06-29 | 2016-11-09 | 韦智涛 | A kind of synthetic rice of the kidney invigorating and preparation method thereof |
| CN106174012A (en) * | 2016-06-29 | 2016-12-07 | 韦智涛 | A kind of preparation method of the synthetic rice having medicated diet effect |
| CN107890088A (en) * | 2017-10-20 | 2018-04-10 | 广州坤辉贸易有限公司 | A kind of infant nutrient formula organic millet and preparation method thereof |
| EP3520628A1 (en) * | 2018-02-01 | 2019-08-07 | Wadakyu Europe, S.L. | Dried ingredients for making a substitute for sushi rice and method for making a substitute for sushi rice from dried ingredients |
| CN108740780A (en) * | 2018-05-07 | 2018-11-06 | 黄治平 | Yi Zhong Amorphophalus rivieris（Konjaku）Quick cooking rice and its production method |
| CN111296799A (en) * | 2020-02-26 | 2020-06-19 | 四川健腾生物技术有限公司 | Kudzuvine root rice and preparation method thereof |
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Application publication date: 20151223 |