CN106307041A - Production method of health-care rice noodles - Google Patents
Production method of health-care rice noodles Download PDFInfo
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- CN106307041A CN106307041A CN201610698908.3A CN201610698908A CN106307041A CN 106307041 A CN106307041 A CN 106307041A CN 201610698908 A CN201610698908 A CN 201610698908A CN 106307041 A CN106307041 A CN 106307041A
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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 production method of health-care rice noodles that are made from malt flour, ground white rice, ground purple rice, yam flour, black fungus powder, fish head bone powder, turmeric powder, fennel powder, master stock and additives; compared with the prior art, the production method adds the malt flour, ground purple rice, yam flour, black fungus powder, fish head bone powder, turmeric powder, fennel powder, master stock and additives to the raw ground rice flour at a reasonable weight ratio, tenacity of the finished rice noodles can be improved, it is ensured that the rice noodles are tolerant to cooking and free of breakage, the rice noodles are smoother, cooler and more glossy and easily separate, the combined action of these components enables effectively improved quality for the rice noodles, the problem that traditional rice noodles easily break and have difficulty in separating is solved under the synergy of the components, and each 100 g of the rice noodles produced herein contain Beta-sitosterol up to 500-700 mg and vitamin E up to 60-90 mg, such that they assist significantly in lowering blood lipid and enhancing immunity.
Description
Technical field
The present invention relates to processing of agriculture product field, particularly relate to a kind of rice flour preparation side with health-care effect
Method.
Background technology
Rice flour is a kind of traditional food of China, has long history.Rice flour has good toughness, rehydration is rapid, mouthfeel is sliding
The features such as refreshing, instant, very big at south China and some south east asia consumption figures, it is loved by the people.Rice flour is because adding
Work process for making is different and has their own characteristics each, and powder, Yunnan rice noodle etc. are fried in the most famous have Guilin rice-flour noodle, Jiangxi.Rice flour removes
Outside region feature, the characteristic vermicelli from rice starch of heterogeneity emerges the most successively in recent years, such as fructus zizaniae caduciflorae rice flour, Rhizomadioscoreae rice flour, Fructus Cucurbitae moschatae rice
Powder etc..These heterogeneity vermicelli from rice starchs not only increase the nutritional labeling of vermicelli from rice starch and change local flavor and the mouth of vermicelli from rice starch
Sense, is welcome by people.But, generally there is grained matte in the characteristic vermicelli from rice starch of these heterogeneities, mouthfeel is not so good as pure rice
Vermicelli from rice starch is fine and smooth, the problem that strip-breaking rate is higher.And the miscellaneous grain crops class cereal starch of existing making is difficult to gelatinizing, during steaming powder
Need to consume the more energy, improve the production cost of rice flour.And existing rice flour nutritional labeling is few, to body-care effect
Effectiveness comparison is low.
Summary of the invention
In order to overcome above-mentioned deficiency, the invention provides a kind of rice flour preparation method with health-care effect.
The present invention is achieved through the following technical solutions:
A kind of rice flour preparation method with health-care effect, is made up of following component: Fructus Hordei Germinatus powder 20, white rice flour by weight
80, purple rice powder 10, Rhizoma Dioscoreae powder 4, black fungus powder 6, fish head bone meal 3, curcuma powder 0.1, Fructus Foeniculi powder 0.2, salt 4, additive 2, enzyme
Solving slurry 6, described additive is made up of following component by weight: beer yeast powder 2, Fructus Citri tangerinae juice 4, Pollen Brassicae campestris 1；Described
Enzymolysis slurry is made up of following component by weight: egg albumen 6, Wang's bifurcation flesh of fish 10, Fructus Cucumidis sativi 5, purple sweet potato starch 6, Semen Maydis powder 8,
Its preparation method is: by egg albumen, Wang's bifurcation the flesh of fish, Fructus Cucumidis sativi put into together in beater, be simultaneously introduced egg albumen, Wang's bifurcation the flesh of fish,
Fructus Cucumidis sativi mixing gross weight 20% water, add egg albumen, Wang's bifurcation the flesh of fish, Fructus Cucumidis sativi mixing gross weight 0.4% proteolytic enzyme,
The saccharifying enzyme of 0.2%, at 24-28 DEG C, seals 8-10 hour, obtains slurry 1；Its mixing is added in purple sweet potato starch and Semen Maydis powder
The water of quality 15%, after mix homogeneously, adds the cellulase of purple sweet potato starch quality 0.2%, at 40-45 DEG C, seals 6-8 hour
After, obtain slurry 2, after slurry 1 is uniformly mixed with slurry 2, stir 20min with 450r/min rotating speed, stand 1-at normal temperatures
2h, obtains enzymolysis slurry；The preparation method of the described rice flour with health-care effect, comprises the following steps:
(1) preparation of Fructus Hordei Germinatus powder: remove miscellaneous after Fructus Hordei Vulgaris, first Fructus Hordei Vulgaris is put into mass concentration be in 0.2% Gibberellins solution soak
Bubble 15min, takes out, and is then placed in the calcium chloride solution that mass concentration is 1.5% soaking 20min, takes out, place into matter
Measure in the Klorvess Liquid that concentration is 0.4% and soak 50min, take out, place into calcium chloride and Mel that mass concentration is 10%
Soaking 1h in mixed solution, wherein calcium chloride is mixed by 1:7 mass ratio with Mel, and during immersion, all of solution temperature is all
Control at 28-32 DEG C, then Fructus Hordei Vulgaris is laid on germination paper, be placed in temperature 30 ~ 35 DEG C, the artificial climate of relative humidity 80 ~ 90%
Case is cultivated 8 ~ 12h, is then dried at 50 ~ 80 DEG C to water content 3 ~ 5%, obtains the Fructus Hordei Vulgaris germinateed, the Fructus Hordei Vulgaris that then will germinate
It is crushed to 500 mesh, obtains Fructus Hordei Germinatus powder；
(2) rice is dried at 50 ~ 80 DEG C to water content 6 ~ 8wt%, purple rice is dried to water content 4 ~ 6% at 50 ~ 80 DEG C,
Rhizoma Dioscoreae, Auricularia, fish head bone, Rhizoma Curcumae Longae, Fructus Foeniculi are dried to water content 2 ~ 4% at 50 ~ 80 DEG C；
(3) by through dry rice, by purple rice, Rhizoma Dioscoreae, Auricularia, fish head bone, Rhizoma Curcumae Longae, Fructus Foeniculi mixing after add high speed powder to
Broken machine is crushed to 100 mesh, carries out second time the most again and be crushed to 400 mesh；
(4) powder and rice stick molding are steamed for the first time: will starch with Fructus Hordei Germinatus powder, salt, enzymolysis through the material powder that step (3) crush
Material and additive uniformly mix, more mixed powder and water are mixed by the mass ratio of 1:2 and size mixing, and carry out first time and steam powder,
Steam pressure is 0.25 ~ 0.3MPa, and the time is 10 ~ 15 minutes, carries out rice stick molding；
(5) second time steams powder and rice stick molding: the rice stick of step (4) gained is carried out multiple steaming, and steam pressure is 0.3 ~
0.5MPa, the time is 4 ~ 6 minutes, then carries out rice stick molding；
(6) rice stick is dry: dry the rice stick after molding to moisture≤10wt% in 40 ~ 60 DEG C of drying baker；
(7) cool down and pack.
Further, described salt is made up of following component by weight: anise 0.5, Pericarpium Citri Reticulatae 0.8, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.8, Rhizoma Zingiberis Recens
1, Bulbus Allii 2, Corii Sus domestica 10, Mel 3, coconut juice 15, water 80, its preparation method is: after Corii Sus domestica wash clean, quick-boils water three minutes, and washes dry
Only, then by after anise, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis Recens, Bulbus Allii, Corii Sus domestica, water mixing, big fire is boiled to boiling, after turning boiling with soft fire 30min, stops
Fire, after cooling 5min, adds Mel, coconut juice, stirs 10min, remove solid residue, filtrate is thoroughly cooled to room temperature, to obtain final product
Salt.
Adding the Fructus Hordei Germinatus powder prepared by the present invention in prepared by rice flour, nutritive value is higher, Fructus Hordei Germinatus powder prepared by the present invention
Containing multiple bioactive ingredients, containing the functional components not contained in multiple white rice flour or seldom contain.Add prepared by the present invention
Fructus Hordei Germinatus powder coordinates fish head bone meal, purple rice powder synergism so that rice flour prepared by the present invention has calming nerves, activates kidney merit
Can, improve liver function, prevent obesity, blood sugar lowering, blood pressure lowering, low serum cholesterol deposition on arterial wall, reduce cholelithiasis shape
Exponentially, promotes vascular circulation, endocrine regulation, has brain-strengthening, delays mental deterioration, memory reinforcing, protects the heart, gives protection against cancer, drops
The effects such as blood fat；By adding salt and the additive of present invention preparation, can be effectively improved quality of rice noodles, local flavor is unique.
The invention has the beneficial effects as follows: compared with prior art, the present invention prepares increasing in raw material white rice flour at tradition rice flour
Added the Fructus Hordei Germinatus powder of reasonable weight proportion, purple rice powder, Rhizoma Dioscoreae powder, black fungus powder, fish head bone meal, curcuma powder, Fructus Foeniculi powder, salt,
Additive, enzymolysis slurry, can improve the toughness of finished product rice flour, it is ensured that rice flour resistant to cook, does not ruptures, moreover it is possible to make rice flour the most smooth,
Tasty and refreshing, good luster, easy sub-wire, the common effect between these compositions, quality of rice noodles can be effectively improved, and jointly play at it
Synergism, not only solve tradition rice flour easy fracture, be difficult to sub-wire problem while, further improves the nutriture value of rice flour
Value, boiling fastness and mouthfeel, the rice flour product shelf life of preparation is long, and rehydration time is short, and have well clear away the dampness and heat, antitussive
The effect of stomach invigorating, the people be particularly suitable for stomach discomfort, lacking nutrition eats, and by egg albumen, Wang's bifurcation flesh of fish, Fructus Cucumidis sativi carries out pulling an oar also
Use proteolytic enzyme, saccharifying enzyme to process, prepare to obtain slurry 1, use cellulase to process purple sweet potato starch and Semen Maydis powder, prepare
Slurry 2, then after slurry 1, slurry 2 are mixed, add in rice flour preparation, utilize the multiple cellulase that fermentable produces
And protease, compound is fermented, oils and fats is discharged from the constraint of protein and carbohydrate so that rice flour
Absorbing the trace element in plurality of raw materials and active substance, in rice flour prepared by the present invention, in every 100 grams, cupreol contains
Amount reach 500mg-700mg, content of vitamin E reaches 60mg-90mg, its auxiliary blood fat reducing, enhancing immunity function very
Significantly.
Detailed description of the invention
A kind of rice flour preparation method with health-care effect, is made up of following component: Fructus Hordei Germinatus powder 20, rice by weight
Powder 80, purple rice powder 10, Rhizoma Dioscoreae powder 4, black fungus powder 6, fish head bone meal 3, curcuma powder 0.1, Fructus Foeniculi powder 0.2, salt 4, additive 2,
Enzymolysis slurry 6, described additive is made up of following component by weight: beer yeast powder 2, Fructus Citri tangerinae juice 4, Pollen Brassicae campestris 1；Institute
State enzymolysis slurry to be made up of following component by weight: egg albumen 6, Wang's bifurcation flesh of fish 10, Fructus Cucumidis sativi 5, purple sweet potato starch 6, Semen Maydis powder
8, its preparation method is: egg albumen, Wang's bifurcation flesh of fish, Fructus Cucumidis sativi is put into together in beater, is simultaneously introduced egg albumen, Wang bifurcation fish
Meat, the water of Fructus Cucumidis sativi mixing gross weight 20%, add egg albumen, Wang's bifurcation flesh of fish, the proteolysis of Fructus Cucumidis sativi mixing gross weight 0.4%
Enzyme, the saccharifying enzyme of 0.2%, at 24-28 DEG C, seal 8-10 hour, obtain slurry 1；In purple sweet potato starch and Semen Maydis powder, add it mix
Close the water of quality 15%, after mix homogeneously, add the cellulase of purple sweet potato starch quality 0.2%, at 40-45 DEG C, seal 6-8 hour
After, obtain slurry 2, after slurry 1 is uniformly mixed with slurry 2, stir 20min with 450r/min rotating speed, stand 1-at normal temperatures
2h, obtains enzymolysis slurry；The preparation method of the described rice flour with health-care effect, comprises the following steps:
(1) preparation of Fructus Hordei Germinatus powder: remove miscellaneous after Fructus Hordei Vulgaris, first Fructus Hordei Vulgaris is put into mass concentration be in 0.2% Gibberellins solution soak
Bubble 15min, takes out, and is then placed in the calcium chloride solution that mass concentration is 1.5% soaking 20min, takes out, place into matter
Measure in the Klorvess Liquid that concentration is 0.4% and soak 50min, take out, place into calcium chloride and Mel that mass concentration is 10%
Soaking 1h in mixed solution, wherein calcium chloride is mixed by 1:7 mass ratio with Mel, and during immersion, all of solution temperature is all
Control at 28-32 DEG C, then Fructus Hordei Vulgaris is laid on germination paper, be placed in temperature 30 ~ 35 DEG C, the artificial climate of relative humidity 80 ~ 90%
Case is cultivated 8 ~ 12h, is then dried at 50 ~ 80 DEG C to water content 3 ~ 5%, obtains the Fructus Hordei Vulgaris germinateed, the Fructus Hordei Vulgaris that then will germinate
It is crushed to 500 mesh, obtains Fructus Hordei Germinatus powder；
(2) rice is dried at 50 ~ 80 DEG C to water content 6 ~ 8wt%, purple rice is dried to water content 4 ~ 6% at 50 ~ 80 DEG C,
Rhizoma Dioscoreae, Auricularia, fish head bone, Rhizoma Curcumae Longae, Fructus Foeniculi are dried to water content 2 ~ 4% at 50 ~ 80 DEG C；
(3) by through dry rice, by purple rice, Rhizoma Dioscoreae, Auricularia, fish head bone, Rhizoma Curcumae Longae, Fructus Foeniculi mixing after add high speed powder to
Broken machine is crushed to 100 mesh, carries out second time the most again and be crushed to 400 mesh；
(4) powder and rice stick molding are steamed for the first time: will starch with Fructus Hordei Germinatus powder, salt, enzymolysis through the material powder that step (3) crush
Material and additive uniformly mix, more mixed powder and water are mixed by the mass ratio of 1:2 and size mixing, and carry out first time and steam powder,
Steam pressure is 0.25 ~ 0.3MPa, and the time is 10 ~ 15 minutes, carries out rice stick molding；
(5) second time steams powder and rice stick molding: the rice stick of step (4) gained is carried out multiple steaming, and steam pressure is 0.3 ~
0.5MPa, the time is 4 ~ 6 minutes, then carries out rice stick molding；
(6) rice stick is dry: dry the rice stick after molding to moisture≤10wt% in 40 ~ 60 DEG C of drying baker；
(7) cool down and pack.
Further, described salt is made up of following component by weight: anise 0.5, Pericarpium Citri Reticulatae 0.8, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.8, Rhizoma Zingiberis Recens
1, Bulbus Allii 2, Corii Sus domestica 10, Mel 3, coconut juice 15, water 80, its preparation method is: after Corii Sus domestica wash clean, quick-boils water three minutes, and washes dry
Only, then by after anise, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis Recens, Bulbus Allii, Corii Sus domestica, water mixing, big fire is boiled to boiling, after turning boiling with soft fire 30min, stops
Fire, after cooling 5min, adds Mel, coconut juice, stirs 10min, remove solid residue, filtrate is thoroughly cooled to room temperature, to obtain final product
Salt.
Rice flour prepared by the present invention:
| Wire squeeze | Molding | Broken strip | Muddy soup | Sticky | Mouthfeel |
| Fecula grain is few | Forming, bean noodles easily disperse | Nothing | The lightest | Not stick | Smooth, do not stick to one's teeth |
Table 1
As can be seen from Table 1, the rice flour quality that prepared by the present invention is splendid.
The people of inventor's random choose 200 different age group foretastes test, is divided into standards of grading with 10, and the people of 90% comments
Valency is between 9.8-9.9, and the people of 9% evaluates at 9.7-9.8, and the people of 1% evaluates between 9.6-9.7%.
The health-care rice flour with health-care effect of the present invention rich in γ-aminobutyric acid, selenium, calcium, rice peptide, glutathion,
The functional components such as flavone compound, alkaloid, aminoacid, trace element, vitamin, carotene, anthocyanidin and cardiotonic glycoside,
The middle-aged and elderly people being suitable for suffering from hypertension and diabetes is eaten for a long time, may also function as improve immunity, prevention senile dementia, cancer,
The effect of the cardiovascular disease such as hypertension.
Claims (2)
1. a rice flour preparation method with health-care effect, it is characterised in that be made up of following component by weight: Fructus Hordei Germinatus
Powder 20, white rice flour 80, purple rice powder 10, Rhizoma Dioscoreae powder 4, black fungus powder 6, fish head bone meal 3, curcuma powder 0.1, Fructus Foeniculi powder 0.2, salt 4,
Additive 2, enzymolysis slurry 6, described additive is made up of following component by weight: beer yeast powder 2, Fructus Citri tangerinae juice 4, Brassica campestris L
Pollen 1；Described enzymolysis slurry is made up of following component by weight: egg albumen 6, Wang's bifurcation flesh of fish 10, Fructus Cucumidis sativi 5, purple sweet potato starch
6, Semen Maydis powder 8, its preparation method is: by egg albumen, Wang's bifurcation the flesh of fish, Fructus Cucumidis sativi put into together in beater, be simultaneously introduced egg albumen,
Wang's bifurcation flesh of fish, the water of Fructus Cucumidis sativi mixing gross weight 20%, add egg albumen, Wang's bifurcation flesh of fish, the albumen of Fructus Cucumidis sativi mixing gross weight 0.4%
Matter hydrolytic enzyme, the saccharifying enzyme of 0.2%, at 24-28 DEG C, seal 8-10 hour, obtain slurry 1；Add in purple sweet potato starch and Semen Maydis powder
Add the water of its mixing quality 15%, after mix homogeneously, add the cellulase of purple sweet potato starch quality 0.2%, at 40-45 DEG C, seal
After 6-8 hour, obtain slurry 2, after uniformly being mixed with slurry 2 by slurry 1, stir 20min with 450r/min rotating speed, at normal temperatures
Stand 1-2h, obtain enzymolysis slurry；The preparation method of the described rice flour with health-care effect, comprises the following steps:
(1) preparation of Fructus Hordei Germinatus powder: remove miscellaneous after Fructus Hordei Vulgaris, first Fructus Hordei Vulgaris is put into mass concentration be in 0.2% Gibberellins solution soak
Bubble 15min, takes out, and is then placed in the calcium chloride solution that mass concentration is 1.5% soaking 20min, takes out, place into matter
Measure in the Klorvess Liquid that concentration is 0.4% and soak 50min, take out, place into calcium chloride and Mel that mass concentration is 10%
Soaking 1h in mixed solution, wherein calcium chloride is mixed by 1:7 mass ratio with Mel, and during immersion, all of solution temperature is all
Control at 28-32 DEG C, then Fructus Hordei Vulgaris is laid on germination paper, be placed in temperature 30 ~ 35 DEG C, the artificial climate of relative humidity 80 ~ 90%
Case is cultivated 8 ~ 12h, is then dried at 50 ~ 80 DEG C to water content 3 ~ 5%, obtains the Fructus Hordei Vulgaris germinateed, the Fructus Hordei Vulgaris that then will germinate
It is crushed to 500 mesh, obtains Fructus Hordei Germinatus powder；
(2) rice is dried at 50 ~ 80 DEG C to water content 6 ~ 8wt%, purple rice is dried to water content 4 ~ 6% at 50 ~ 80 DEG C,
Rhizoma Dioscoreae, Auricularia, fish head bone, Rhizoma Curcumae Longae, Fructus Foeniculi are dried to water content 2 ~ 4% at 50 ~ 80 DEG C；
(3) by through dry rice, by purple rice, Rhizoma Dioscoreae, Auricularia, fish head bone, Rhizoma Curcumae Longae, Fructus Foeniculi mixing after add high speed powder to
Broken machine is crushed to 100 mesh, carries out second time the most again and be crushed to 400 mesh；
(4) powder and rice stick molding are steamed for the first time: will starch with Fructus Hordei Germinatus powder, salt, enzymolysis through the material powder that step (3) crush
Material and additive uniformly mix, more mixed powder and water are mixed by the mass ratio of 1:2 and size mixing, and carry out first time and steam powder,
Steam pressure is 0.25 ~ 0.3MPa, and the time is 10 ~ 15 minutes, carries out rice stick molding；
(5) second time steams powder and rice stick molding: the rice stick of step (4) gained is carried out multiple steaming, and steam pressure is 0.3 ~
0.5MPa, the time is 4 ~ 6 minutes, then carries out rice stick molding；
(6) rice stick is dry: dry the rice stick after molding to moisture≤10wt% in 40 ~ 60 DEG C of drying baker；
(7) cool down and pack.
A kind of rice flour preparation method with health-care effect the most according to claim 1, it is characterised in that described salt is pressed
Weight portion meter is made up of following component: anistree 0.5, Pericarpium Citri Reticulatae 0.8, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.8, Rhizoma Zingiberis Recens 1, Bulbus Allii 2, Corii Sus domestica 10, Mel 3, coconut juice 15,
Water 80, its preparation method is: after Corii Sus domestica wash clean, quick-boils water three minutes, and wash clean, then by anise, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis Recens, big
After the mixing of Bulbus Allii, Corii Sus domestica, water, big fire is boiled to boiling, after turning boiling with soft fire 30min, ceases fire, and after cooling 5min, adds Mel, coconut juice,
Stirring 10min, removes solid residue, filtrate is thoroughly cooled to room temperature, obtains salt.
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| CN106942666A (en) * | 2017-02-22 | 2017-07-14 | 湖北金悦农产品开发有限公司 | A kind of sweet potato, yam crystal vermicelli and preparation method thereof |
| CN107198245A (en) * | 2017-04-28 | 2017-09-26 | 深圳大学 | A kind of ground rice of prevention senile dementia |
| CN109007552A (en) * | 2018-05-31 | 2018-12-18 | 广西宝城食品科技有限公司 | A kind of five-color nutrient health-care rice flour and processing method |
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| CN103609946A (en) * | 2013-10-31 | 2014-03-05 | 永州市华利工贸有限责任公司 | Nutrient fresh and wet rice noodles and preparation method thereof |
| CN103976240A (en) * | 2014-05-30 | 2014-08-13 | 刘东姣 | Wet rice flour and preparation method thereof |
| CN105380083A (en) * | 2015-11-20 | 2016-03-09 | 广西南岜仔科技有限公司 | Nutritional rice noodles and production method thereof |
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| CN103416683A (en) * | 2013-08-23 | 2013-12-04 | 中南林业科技大学 | Germinated brown rice noodles and production method thereof |
| CN103609946A (en) * | 2013-10-31 | 2014-03-05 | 永州市华利工贸有限责任公司 | Nutrient fresh and wet rice noodles and preparation method thereof |
| CN103976240A (en) * | 2014-05-30 | 2014-08-13 | 刘东姣 | Wet rice flour and preparation method thereof |
| CN105380083A (en) * | 2015-11-20 | 2016-03-09 | 广西南岜仔科技有限公司 | Nutritional rice noodles and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106942666A (en) * | 2017-02-22 | 2017-07-14 | 湖北金悦农产品开发有限公司 | A kind of sweet potato, yam crystal vermicelli and preparation method thereof |
| CN107198245A (en) * | 2017-04-28 | 2017-09-26 | 深圳大学 | A kind of ground rice of prevention senile dementia |
| CN109007552A (en) * | 2018-05-31 | 2018-12-18 | 广西宝城食品科技有限公司 | A kind of five-color nutrient health-care rice flour and processing method |
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Application publication date: 20170111 |