CN106983067A - A kind of various grains gruel and preparation method thereof - Google Patents
A kind of various grains gruel and preparation method thereof Download PDFInfo
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- CN106983067A CN106983067A CN201710249817.6A CN201710249817A CN106983067A CN 106983067 A CN106983067 A CN 106983067A CN 201710249817 A CN201710249817 A CN 201710249817A CN 106983067 A CN106983067 A CN 106983067A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013339 cereals Nutrition 0.000 claims abstract description 40
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 31
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 31
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 31
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 31
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 31
- 235000021329 brown rice Nutrition 0.000 claims abstract description 31
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 22
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims abstract description 22
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 22
- 241000209763 Avena sativa Species 0.000 claims abstract description 21
- 235000007558 Avena sp Nutrition 0.000 claims abstract description 21
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 21
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000007654 immersion Methods 0.000 claims abstract description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 19
- 238000009835 boiling Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 11
- 241000209072 Sorghum Species 0.000 claims description 10
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 229930003427 Vitamin E Natural products 0.000 claims description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 235000019165 vitamin E Nutrition 0.000 claims description 4
- 229940046009 vitamin E Drugs 0.000 claims description 4
- 239000011709 vitamin E Substances 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 244000241838 Lycium barbarum Species 0.000 claims description 2
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000008935 nutritious Nutrition 0.000 abstract description 5
- 235000021395 porridge Nutrition 0.000 abstract description 3
- 238000002791 soaking Methods 0.000 abstract description 2
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 241000219051 Fagopyrum Species 0.000 description 16
- 241001247821 Ziziphus Species 0.000 description 13
- 235000013305 food Nutrition 0.000 description 7
- 238000010411 cooking Methods 0.000 description 4
- 239000003973 paint Substances 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000019399 Colonic disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 230000013632 homeostatic process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000002926 oxygen Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
A kind of various grains gruel and preparation method thereof, by brown rice, buckwheat, oat, sorghum, red bean, black rice, jujube, adlay, iblet according to a certain percentage, by cleaning, immersion, baking, the step such as simmers and is made.The nutrition porridge that the present invention is made with brown rice, buckwheat, oat, sorghum, red bean, red date as raw materials, it is not only nutritious, and the fragrant glutinous soft cunning of mouthfeel, simultaneously first soaking by way of baking is boiled again again, the mode simmered different from typically directly small fire, it is more easy to cereal well-done, the step of adding baking box baking can make nutrition porridge more nutritious more fragrant and more sweet.
Description
Technical field：
The present invention relates to food processing field, and in particular to a kind of various grains gruel and preparation method thereof.
Background technology：
With the popularization of healthy living idea, people increasingly pay attention to for food health.In daily life, Ren Menye
More and more edible coarse cereals replace finishing processing food.The meta-alkalescence of coarse cereals food can neutralize human body sour environment, fatigue-relieving,
Strengthen physical efficiency, and good cosmetic result can be played by removing rubbish, retaining the effect of moisture.Dietary fiber in coarse cereals
It is many, it is existing soluble, also there is the crude fibre that can not be absorbed by the body, therefore its defecating feces excretion is very notable, can effectively alleviate
The constipation occurred frequently with prevention modern, reduces the incidence of disease of colon cancer.Micronutrient levels is high in coarse cereals, can provide rich for us
Rich iron, calcium, phosphorus, selenium, zinc etc, and content is little in pure white face (often loses in process for these trace elements
Lose).Particularly magnesium, content is extremely rich in sweet potato, there is good anticancer, antihypertensive effect.Coarse cereals nutrition enriches, and nutrient is comprehensively equal
Weighing apparatus, containing a high proportion of protein, amino acid, its nutritive validity, considerably beyond polished rice fine flour, is the optimal pair of children, the elderly
Food, can serve " nutrition complement ".:Because comparatively volume is big for coarse cereals, heat is low, and the holdup time is long in stomach, can make
People produces feeling of repletion, therefore it is the optimal preferred staple food of diabetes, hyperlipidemia and slimmer.Vitamin content in coarse cereals
Height, as vitamin E, vitamin B, bata-carotene etc., can help human body scavenging activated oxygen, activate body enzymatic activity, improve
Homeostasis, plays positive anti-aging effects
The content of the invention：
It is an object of the present invention to provide a kind of more Ensure Liquid, mouthfeel is more preferable, various grains gruel with health role and its making side
Method.
Technical scheme is as follows：
A kind of various grains gruel, the raw material matched by following parts by weight is made：
Brown rice：10-30,
Buckwheat：10-15,
Oat：10-15,
Sorghum：5-10,
Red bean：5-10,
Black rice：10-20,
Jujube：2-5,
Adlay：2-5,
Iblet：3-6,
Modifying agent：1.5-3.
Preferably, the raw material that the various grains gruel is matched by following parts by weight is made：
Brown rice：15-25,
Buckwheat：12-15,
Oat：11-14,
Sorghum：6-9,
Red bean：6-8,
Black rice：13-17,
Jujube：3-5,
Adlay：2-5,
Iblet：4-6,
Modifying agent：2.3-2.8.
Preferably, the raw material that the various grains gruel is matched by following parts by weight is made：
Brown rice：20,
Buckwheat：13,
Oat：12,
Sorghum：8,
Red bean：7,
Black rice：15,
Jujube：4,
Adlay：3,
Iblet：5,
Modifying agent：2.5.
Further, the modifying agent is by the ginger juice of 3 parts by weight, the matrimony vine of 2 parts by weight, the mountain of 5 parts by weight
Concoction, the glutinous rice flour of 3 parts by weight, the lyophilized apple grain of 2 parts by weight, the lyophilized lemon grain of 2 parts by weight, 0.5 parts by weight
Several vitamin Cs, the vitamin E composition of 0.3 parts by weight.
The preparation method of above-mentioned various grains gruel, comprises the following steps：
A, brown rice, buckwheat, oat, sorghum, red bean, black rice, adlay, iblet cleaned, with 20-40 points of cold water immersion
Clock, rear draining, dries；
B, the brown rice by after immersion, buckwheat, oat, sorghum, red bean, black rice, adlay, iblet, are put into baking in baking box
20-30 minutes；
C, baked brown rice, buckwheat, oat, sorghum, red bean, black rice, adlay, iblet are put into big fire in boiling water boiled
10-20 minutes, turn small fire and simmer；
D, jujube cut into fritter, be put into pot, continue to simmer 30-40 minutes；
E, by modifying agent add pot in, uniform stirring continues to simmer 10 minutes, Guan Huo；
F, with fire is closed after boiling with soft fire 3-5 minutes, boil in a covered pot over a slow fire 10 minutes.
Further, the step b baking box bakings temperature is 120-150 °, and low temperature baking avoids raw material from drying, and compares high temperature
Baking can more increase the fragrance of food, and mouthfeel is more preferable.
Beneficial effects of the present invention：
1st, the nutrition that the present invention is made with brown rice, buckwheat, oat, sorghum, red bean, black rice, adlay, iblet etc. for raw material
Congee, nutritious, the fragrant glutinous soft cunning of mouthfeel, can rich in various trace elements, amino acid, vitamin, dietary fiber, crude fibre
Relieving fatigue, build up health, remove rubbish, relax bowel, and satiety is strong, heat is low.
2nd, first soaking by way of baking is boiled again again, the mode simmered different from typically directly small fire is more easy to cereal
It is well-done, the step of adding baking box baking, and low temperature baking is used, cereal fragrance can be made denseer, various grains gruel taste is more
It is abundant aromatic,
3rd, the addition of modifying agent can make nutrition porridge thicker, without thickener using natural ginger juice, Succus Rhizoma Dioscoreae, glutinous
Ground rice increases density, makes products taste more aromatic more nutritious, additionally it is possible to nourishing the stomach, also added lyophilized apple grain and lyophilized
Lemon grain, mouthfeel is more rich, adds natural vitamin C and vitamin E, not only more nutritious replenishing vitamins, moreover it is possible to make
For natural antioxidant and preservative.
Embodiment：
Technical scheme is clearly and completely described below in conjunction with specific embodiment, it is clear that described
Embodiment be only one of embodiment of the invention, rather than whole embodiment.Based on the embodiment in the present invention, sheet
The every other embodiment that field those of ordinary skill is obtained under the premise of creative work is not made, belongs to the present invention
The scope of protection.
Embodiment 1
A kind of various grains gruel, the raw material matched by following parts by weight is made：
Brown rice：10,
Buckwheat：10,
Oat：10,
Sorghum：5,
Red bean：5,
Black rice：10,
Jujube：2,
Adlay：2,
Iblet：3,
Modifying agent 1.5.
The preparation method of above-mentioned various grains gruel, comprises the following steps：
A, brown rice, buckwheat, oat, sorghum, red bean, jujube cleaned, soaked 20 minutes with cold water, rear draining dries；
B, the brown rice by after immersion, buckwheat, oat, sorghum, red bean, jujube paint iblet, and it is 120 ° to be put into temperature
Baking 20 minutes in baking box；
C, baked brown rice, buckwheat, oat, sorghum, red bean, jujube are put into big fire in boiling water boiled 10 minutes, turn small fire
Simmer；
D, adlay cut into fritter, be put into pot；
E, black rice peeled, breaking into juice with cooking machine pours into pot, adds modifying agent, uniform stirring；
F, with fire is closed after boiling with soft fire 3 minutes, boil in a covered pot over a slow fire 10 minutes.
Embodiment 2
A kind of various grains gruel, the raw material matched by following parts by weight is made：
Brown rice：30,
Buckwheat：15,
Oat：15,
Sorghum：10,
Red bean：10,
Black rice：20,
Jujube：5,
Adlay：5,
Iblet：6,
Modifying agent：2.3.
The preparation method of above-mentioned various grains gruel, comprises the following steps：
A, brown rice, buckwheat, oat, sorghum, red bean, jujube cleaned, soaked 40 minutes with cold water, rear draining dries；
B, the brown rice by after immersion, buckwheat, oat, sorghum, red bean, jujube paint iblet, and it is 150 ° to be put into temperature
Baking 25 minutes in baking box；
C, baked brown rice, buckwheat, oat, sorghum, red bean, jujube are put into big fire in boiling water boiled 20 minutes, turn small fire
Simmer；
D, adlay cut into fritter, be put into pot；
E, black rice peeled, breaking into juice with cooking machine pours into pot, adds modifying agent, uniform stirring；
F, with fire is closed after boiling with soft fire 5 minutes, boil in a covered pot over a slow fire 10 minutes.
Embodiment 3
A kind of various grains gruel, the raw material matched by following parts by weight is made：
Brown rice：15,
Buckwheat：12,
Oat：11,
Sorghum：6,
Red bean：6,
Black rice：13,
Jujube：3,
Adlay：2,
Iblet：4,
Modifying agent：2.8.
The preparation method of above-mentioned various grains gruel, comprises the following steps：
A, brown rice, buckwheat, oat, sorghum, red bean, jujube cleaned, soaked 20 minutes with cold water, rear draining dries；
B, the brown rice by after immersion, buckwheat, oat, sorghum, red bean, jujube paint iblet, and it is 150 ° to be put into temperature
Baking 28 minutes in baking box；
C, baked brown rice, buckwheat, oat, sorghum, red bean, jujube are put into big fire in boiling water boiled 10 minutes, turn small fire
Simmer；
D, adlay cut into fritter, be put into pot；
E, black rice peeled, breaking into juice with cooking machine pours into pot, adds modifying agent, uniform stirring；
F, with fire is closed after boiling with soft fire 3 minutes, boil in a covered pot over a slow fire 10 minutes.
Embodiment 4
A kind of various grains gruel, the raw material matched by following parts by weight is made：
Brown rice：25,
Buckwheat：15,
Oat：14,
Sorghum：9,
Red bean：8,
Black rice：17,
Jujube：5,
Adlay：5,
Iblet：6,
Modifying agent：3.
The preparation method of above-mentioned various grains gruel, comprises the following steps：
A, brown rice, buckwheat, oat, sorghum, red bean, jujube cleaned, soaked 40 minutes with cold water, rear draining dries；
B, the brown rice by after immersion, buckwheat, oat, sorghum, red bean, jujube paint iblet, and it is 120 ° to be put into temperature
Baking 30 minutes in baking box；
C, baked brown rice, buckwheat, oat, sorghum, red bean, jujube are put into big fire in boiling water boiled 20 minutes, turn small fire
Simmer；
D, adlay cut into fritter, be put into pot；
E, black rice peeled, breaking into juice with cooking machine pours into pot, adds modifying agent, uniform stirring；
F, with fire is closed after boiling with soft fire 5 minutes, boil in a covered pot over a slow fire 10 minutes.
The preferred embodiments of the present invention are the foregoing is only, are not thereby limited the scope of the invention, in the present invention
The equivalent substitution done on the basis of specification, improve, or be used in other related technical fields directly, indirectly, similarly wrap
Include within protection scope of the present invention.
Claims (5)
1. a kind of various grains gruel, it is characterised in that:The raw material matched by following parts by weight is made：
Brown rice：10-30,
Buckwheat：10-15,
Oat：10-15,
Sorghum：5-10,
Red bean：5-10,
Black rice：10-20,
Jujube：2-5,
Adlay：2-5,
Iblet：3-6,
Modifying agent：1.5-3.
Further, the modifying agent is by the ginger juice of 3 parts by weight, the matrimony vine of 2 parts by weight, the Succus Rhizoma Dioscoreae of 5 parts by weight,
The glutinous rice flour of 3 parts by weight, the lyophilized apple grain of 2 parts by weight, the lyophilized lemon grain of 2 parts by weight, the dimension of 0.5 parts by weight
Raw element C, the vitamin E composition of 0.3 parts by weight.
2. various grains gruel according to claim 1, it is characterised in that:The raw material that the various grains gruel is matched by following parts by weight
It is made：
Brown rice：15-25,
Buckwheat：12-15,
Oat：11-14,
Sorghum：6-9,
Red bean：6-8,
Black rice：13-17,
Jujube：3-5,
Adlay：2-5,
Iblet：4-6,
Modifying agent：2.3-2.8.
3. various grains gruel according to claim 1, it is characterised in that:The raw material that the various grains gruel is matched by following parts by weight
It is made：
Brown rice：20,
Buckwheat：13,
Oat：12,
Sorghum：8,
Red bean：7,
Black rice：15,
Jujube：4,
Adlay：3,
Iblet：5,
Modifying agent：2.5.
4. the preparation method of the various grains gruel according to claim any one of 1-3, it is characterised in that comprise the following steps：
A, brown rice, buckwheat, oat, sorghum, red bean, black rice, adlay, iblet cleaned, soaked 20-40 minutes with cold water, after
Draining, dries；
B, the brown rice by after immersion, buckwheat, oat, sorghum, red bean, black rice, adlay, iblet, are put into baking 20-30 in baking box
Minute；
C, baked brown rice, buckwheat, oat, sorghum, red bean, black rice, adlay, iblet are put into big fire in boiling water boil 10-20
Minute, turn small fire and simmer；
D, jujube cut into fritter, be put into pot, continue to simmer 30-40 minutes；
E, by modifying agent add pot in, uniform stirring continues to simmer 10 minutes, Guan Huo；
F, with fire is closed after boiling with soft fire 3-5 minutes, boil in a covered pot over a slow fire 10 minutes.
5. the preparation method of various grains gruel according to claim 4, it is characterised in that：The step b baking boxs baking temperature is
120-150°。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107518273A (en) * | 2017-10-11 | 2017-12-29 | 陈能春 | A kind of compound congee of coarse cereal fruit and preparation method thereof |
| CN107684022A (en) * | 2017-10-16 | 2018-02-13 | 无锡陶氏食品有限公司 | A kind of health-preserving porridge |
| CN108030080A (en) * | 2017-12-15 | 2018-05-15 | 阜阳市益泰生物科技有限公司 | A kind of coarse cereals breakfast flour and preparation method thereof |
| CN112826017A (en) * | 2021-02-10 | 2021-05-25 | 内蒙古蒙清农业科技开发有限责任公司 | Low-fat card-control coarse grain rice |
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|---|---|---|---|---|
| CN104381806A (en) * | 2014-10-28 | 2015-03-04 | 青岛正能量食品有限公司 | Sugar-controlling coarse cereal porridge and preparation method thereof |
| CN104857421A (en) * | 2015-05-27 | 2015-08-26 | 济南方宇文化传媒有限公司 | Porridge product for treating deficiency of spleen and stomach and preparation method of porridge product |
| CN105010981A (en) * | 2015-08-27 | 2015-11-04 | 安徽燕之坊食品合肥有限公司 | Coarse grain porridge with blood replenishing function and preparation method of coarse grain porridge |
| CN105211716A (en) * | 2015-10-24 | 2016-01-06 | 崔子扬 | A kind of lamb's-quarters wheat health-preserving porridge and preparation method thereof |
| CN105410685A (en) * | 2015-12-01 | 2016-03-23 | 青岛双福制粉有限公司 | Coarse cereal porridge capable of controlling/reducing blood sugar |
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| CN107518273A (en) * | 2017-10-11 | 2017-12-29 | 陈能春 | A kind of compound congee of coarse cereal fruit and preparation method thereof |
| CN107684022A (en) * | 2017-10-16 | 2018-02-13 | 无锡陶氏食品有限公司 | A kind of health-preserving porridge |
| CN108030080A (en) * | 2017-12-15 | 2018-05-15 | 阜阳市益泰生物科技有限公司 | A kind of coarse cereals breakfast flour and preparation method thereof |
| CN112826017A (en) * | 2021-02-10 | 2021-05-25 | 内蒙古蒙清农业科技开发有限责任公司 | Low-fat card-control coarse grain rice |
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Application publication date: 20170728 |