CN107095160A - Coix seed integration engineering rice and its processing method - Google Patents
Coix seed integration engineering rice and its processing method Download PDFInfo
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- CN107095160A CN107095160A CN201710475882.0A CN201710475882A CN107095160A CN 107095160 A CN107095160 A CN 107095160A CN 201710475882 A CN201710475882 A CN 201710475882A CN 107095160 A CN107095160 A CN 107095160A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 121
- 235000009566 rice Nutrition 0.000 title claims abstract description 121
- 244000077995 Coix lacryma jobi Species 0.000 title claims abstract description 85
- 230000010354 integration Effects 0.000 title claims abstract description 57
- 238000003672 processing method Methods 0.000 title claims abstract description 21
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 120
- 238000005238 degreasing Methods 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 34
- 238000001125 extrusion Methods 0.000 claims abstract description 28
- 238000002156 mixing Methods 0.000 claims abstract description 20
- 229920002752 Konjac Polymers 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000007605 air drying Methods 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 238000010411 cooking Methods 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 8
- 238000005336 cracking Methods 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 238000000605 extraction Methods 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 240000002853 Nelumbo nucifera Species 0.000 description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000001161 mammalian embryo Anatomy 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000209205 Coix Species 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 235000007199 Panicum miliaceum Nutrition 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000118 anti-neoplastic effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 244000022185 broomcorn panic Species 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000003951 lactams Chemical class 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000016087 ovulation Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
-
- 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
Coix seed integration engineering rice and its processing method, it is related to a kind of integration engineering rice and its processing method.The present invention is to solve, also containing a large amount of active polysaccharide compositions beneficial to human body, while resource utilization rate of cracking rice is relatively low, and existing engineering product is unstable, the technical problem of mouthfeel and cooking difference in the discarded object produced after extraction coix seed oil in existing method.Coix seed integration engineering rice by degreasing coix seed powder, crack rice powder and konjaku flour is made.Processing method is as follows：By degreasing coix seed powder, crack rice powder and konjaku flour is stirred, and add water while stirring, obtain batch mixing；2nd, batch mixing is put into twin (double) screw extruder, extrusion forming, heated-air drying, cold front heavy rain controls moisture content to room temperature, produces coix seed integration engineering rice.The present invention develops that outward appearance is close with general rice, and the integration engineering rice of nutrient health, the technological operation is simple, and stability, mouthfeel and the cooking of the integration engineering rice that this technique is processed are improved.
Description
Technical field
The present invention relates to a kind of integration engineering rice and its processing method.
Background technology
Attention with people to health, the food of integration of drinking and medicinal herbs is gradually favored, and coix seed more and more occurs
On the dining table of people.Coix seed is that grass family is annual or dry mature kernal of herbaceos perennial Job's tears, also known as the heart of a lotus seed
Rice, the seed of jog's tears and heart of a lotus seed broomcorn millet, are commonly called as " maize rice ", " jobstears ", " heart of a lotus seed pearl " etc..Natural resources very abundant, all parts of the country have
Cultivation, it is larger with Fujian, Jiangsu, Hebei, Liaoning yield.Early stage pharmacological research shows, coix seed have antipyretic, analgesia, decompression,
The effects such as hypoglycemic and anti-inflammatory；Modern pharmacology research shows that coix seed has antitumor, raising immunity, antiviral and suppression
The pharmacological activity such as trypsase processed, induction ovulation.In the last few years, research was found, the main active of coix seed includes insatiable hunger
With fatty acid, esters, carbohydrate and lactams etc., wherein, numerous studies work has been made in the exploitation to coix seed oil both at home and abroad,
The antineoplastic (the injection coix seed oil of Zhejiang Kang Lai Te Xin Sen medical materials Co., Ltd) developed successfully should
For clinic, and the accessory substance degreasing coix seed in its process is generally regarded as discarded object and thrown away, but wherein also contains
A large amount of active polysaccharide compositions beneficial to human body.Therefore, efficient to develop degreasing coix seed, increasing its added value turns into pendulum
The increasingly urgent problem to be solved in face of people.
China's paddy annual production accounts for the 45% of world wide production up to 1.8~200,000,000 tons, but is limited to existing husk rice technology, plus
15%~20% can be produced during work to crack rice.The protein cracked rice about containing 75% starch and 8%, compared with whole rice
Containing more embryo, and it is that one kind is rich in increasing containing abundant protein, fat, vitamin and mineral matter and other components in embryo
It is worth the good source of potentiality.Therefore, the efficient increment utilization for carrying out resource of cracking rice has important practical significance.
At present, it is also rare though in the market has engineering rice sale, and the product generally existing product developed is unstable
It is fixed, the problems such as mouthfeel and poor cooking.
The content of the invention
It is a large amount of to human body the present invention is to solve also containing in the discarded object produced after extraction coix seed oil in existing method
Beneficial active polysaccharide composition, while resource utilization rate of cracking rice is relatively low, and existing engineering product is unstable, mouthfeel and cooking
There is provided a kind of coix seed integration engineering rice and its processing method for the technical problem of difference.
Coix seed integration engineering rice is according to mass fraction by crossing degreasing coix seed powder 3000g, the powder of cracking rice of 40 mesh sieves
3000g-6000g and konjaku flour 60g-100g are made.
Coix seed integration engineering rice processing method is as follows：
First, select the degreasing coix seed of free from admixture and crack rice, crush respectively, 40 mesh sieves are crossed, then by degreasing coix seed powder
3000g, the powder 3000g-6000g and konjaku flour 60g-100g that cracks rice are stirred 15min, and add 1100g- while stirring
1800g water, obtains batch mixing；
2nd, batch mixing is put into twin (double) screw extruder, carried out under conditions of extrusion temperature is 62 DEG C -64 DEG C at extrusion forming
Reason, and by the engineering rice of extrusion forming through 65 DEG C of -70 DEG C of heated-air dryings, cold front heavy rain controls moisture content to be 12%- to room temperature
13%, finally, the engineering rice after dry cooling is put into packaging bag and sealed, coix seed integration engineering rice is produced.
The present invention degreasing coix seed and to crack rice for primary raw material, using twin-screw extruder forming technique develop outward appearance with
General rice is close, and unique flavor, the integration engineering rice of nutrient health, the technological operation are simple, and equipment requirement is low, and this technique adds
Stability, mouthfeel and the cooking of the integration engineering rice of work are improved, also, also emphatically in technique
" formula of integration engineering rice " is studied.But it up to the present, yet there are no with degreasing coix seed and crack rice to be main former
Expect the report of integration engineering rice developed.
Integration engineering rice of the present invention is fine and close and homogeneous due to internal structure, and the particle such as starch, protein combination degree is good, fills out
The protein molecule quantity being charged between starch granules is more, and the space of starch intergranular is small, and protein hinders the diffusion of water, molecular network
Shape framework supporting structure is tough and tensile and not easy to break, makes integration engineering rice absorption speed slowly, water absorption tails off, internal macromolecular substances
And the moisture inside entering firmly is pinned and is retained between integration engineering rice inner molecular structure, so that in cooking property
Water absorption rate and expansion rate increase are heated, thin rice gruel soluble solid reduction, degreasing coix seed is 1/3-1/1 with the mass ratio cracked rice
With preferable cooking property.When degreasing coix seed and the mass ratio cracked rice are more than 1, and with mass ratio gradually increase when,
Integration engineering rice mouthfeel is not good, and viscosity increase, elasticity weakens.The konjaku flour of inventive formulation amount can increase the resistance to of integration engineering rice
Boiling property and viscoplasticity.
The present invention degreasing coix seed and to crack rice for primary raw material, using twin-screw extruder forming technique develop outward appearance with
General rice is close, and mouthfeel and cooking property are also close with rice in addition, unique flavor, the integration engineering rice of nutrient health, mouth
Feel, whet the appetite.It is contemplated that by researching and developing coix seed integration engineering rice, on the one hand increase degreasing coix seed and crack rice
Economic value added, improves the development of industrial chain, and then accomplishes scale production for grain processing enterprise and to provide certain technology and protect
Barrier；On the other hand, by researching and developing the coix seed integration engineering rice of nutrient health, food products market is enriched, and then be good for carry out the whole people
Health plan provides powerful guarantee.
Brief description of the drawings
Fig. 1 is photo of cracking rice；
Fig. 2 is degreasing coix seed photo；
Fig. 3 is coix seed integration engineering rice photo.
Embodiment
Technical solution of the present invention is not limited to any combination set forth below between embodiment, in addition to each embodiment.
Embodiment one：Coix seed integration engineering rice processing method is as follows in the present embodiment：
First, select the degreasing coix seed of free from admixture and crack rice, crush respectively, 40 mesh sieves are crossed, then by degreasing coix seed powder
3000g, the powder 3000g and konjaku flour 60g that cracks rice are stirred 15min, and add 1100g water while stirring, obtain batch mixing；
2nd, batch mixing is put into twin (double) screw extruder, extrusion forming processing is carried out under conditions of extrusion temperature is 62 DEG C, and
By the engineering rice of extrusion forming through 65 DEG C of heated-air dryings, cold front heavy rain controls moisture content to be 13% to room temperature, finally, dry
Engineering rice after dry cooling, which is put into packaging bag, to be sealed, and produces coix seed integration engineering rice.
Embodiment two：Coix seed integration engineering rice processing method is as follows in the present embodiment：
First, select the degreasing coix seed of free from admixture and crack rice, crush respectively, 40 mesh sieves are crossed, then by degreasing coix seed powder
3000g, the powder 6000g and konjaku flour 100g that cracks rice are stirred 15min, and add 1800g water while stirring, obtain batch mixing；
2nd, batch mixing is put into twin (double) screw extruder, extrusion forming processing is carried out under conditions of extrusion temperature is 64 DEG C, and
By the engineering rice of extrusion forming through 70 DEG C of heated-air dryings, cold front heavy rain controls moisture content to be 12% to room temperature, finally, dry
Engineering rice after dry cooling, which is put into packaging bag, to be sealed, and produces coix seed integration engineering rice.
Embodiment three：Coix seed integration engineering rice processing method is as follows in the present embodiment：
First, select the degreasing coix seed of free from admixture and crack rice, crush respectively, 40 mesh sieves are crossed, then by degreasing coix seed powder
3000g, the powder 4000g and konjaku flour 70g that cracks rice are stirred 15min, and add 1200g water while stirring, obtain batch mixing；
2nd, batch mixing is put into twin (double) screw extruder, extrusion forming processing is carried out under conditions of extrusion temperature is 63 DEG C, and
By the engineering rice of extrusion forming through 66 DEG C of heated-air dryings, cold front heavy rain controls moisture content to be 12% to room temperature, finally, dry
Engineering rice after dry cooling, which is put into packaging bag, to be sealed, and produces coix seed integration engineering rice.
Example IV：Coix seed integration engineering rice processing method is as follows in the present embodiment：
First, select the degreasing coix seed of free from admixture and crack rice, crush respectively, 40 mesh sieves are crossed, then by degreasing coix seed powder
3000g, the powder 5000g and konjaku flour 80g that cracks rice are stirred 15min, and add 1300g water while stirring, obtain batch mixing；
2nd, batch mixing is put into twin (double) screw extruder, extrusion forming processing is carried out under conditions of extrusion temperature is 63 DEG C, and
By the engineering rice of extrusion forming through 67 DEG C of heated-air dryings, cold front heavy rain controls moisture content to be 13% to room temperature, finally, dry
Engineering rice after dry cooling, which is put into packaging bag, to be sealed, and produces coix seed integration engineering rice.
Embodiment five：Coix seed integration engineering rice processing method is as follows in the present embodiment：
First, select the degreasing coix seed of free from admixture and crack rice, crush respectively, 40 mesh sieves are crossed, then by degreasing coix seed powder
3000g, the powder 4500g and konjaku flour 90g that cracks rice are stirred 15min, and add 1500g water while stirring, obtain batch mixing；
2nd, batch mixing is put into twin (double) screw extruder, extrusion forming processing is carried out under conditions of extrusion temperature is 62 DEG C, and
By the engineering rice of extrusion forming through 68 DEG C of heated-air dryings, cold front heavy rain controls moisture content to be 13% to room temperature, finally, dry
Engineering rice after dry cooling, which is put into packaging bag, to be sealed, and produces coix seed integration engineering rice.
Coix seed integration engineering rice mouthfeel and cooking prepared by the present embodiment is preferable.
Embodiment six：Coix seed integration engineering rice processing method is as follows in the present embodiment：
First, select the degreasing coix seed of free from admixture and crack rice, crush respectively, 40 mesh sieves are crossed, then by degreasing coix seed powder
3000g, the powder 5500g and konjaku flour 95g that cracks rice are stirred 15min, and add 1600g water while stirring, obtain batch mixing；
2nd, batch mixing is put into twin (double) screw extruder, extrusion forming processing is carried out under conditions of extrusion temperature is 64 DEG C, and
By the engineering rice of extrusion forming through 69 DEG C of heated-air dryings, cold front heavy rain controls moisture content to be 12% to room temperature, finally, dry
Engineering rice after dry cooling, which is put into packaging bag, to be sealed, and produces coix seed integration engineering rice.
Coix seed integration engineering rice performance prepared by embodiment 1-5 is shown in Table 1：
Table 1
As shown in Table 1,1 is implemented preferable to the coix seed integration engineering rice mouthfeels and cooking for implementing 6 preparations.
Claims (10)
1. coix seed integration engineering rice, it is characterised in that：The coix seed integration engineering rice is according to mass fraction by crossing 40 mesh sieves
Degreasing coix seed powder 3000g, the powder 3000g-6000g and konjaku flour 60g-100g that cracks rice be made.
2. according to claim 1 coix seed integration engineering rice, it is characterised in that：The coix seed integration engineering rice is according to matter
Amount number is made up of degreasing coix seed powder 3000g, the powder 4000g and konjaku flour 70g that cracks rice for crossing 40 mesh sieves.
3. according to claim 1 coix seed integration engineering rice, it is characterised in that：The coix seed integration engineering rice is according to matter
Amount number is made up of degreasing coix seed powder 3000g, the powder 5000g and konjaku flour 80g that cracks rice for crossing 40 mesh sieves.
4. according to claim 1 coix seed integration engineering rice, it is characterised in that：The coix seed integration engineering rice is according to matter
Amount number is made up of degreasing coix seed powder 3000g, the powder 6000g and konjaku flour 90g that cracks rice for crossing 40 mesh sieves.
5. coix seed integration engineering rice processing method described in claim, it is characterised in that：The processing method is as follows：
First, select the degreasing coix seed of free from admixture and crack rice, crush respectively, 40 mesh sieves are crossed, then by degreasing coix seed powder
3000g, the powder 3000g-6000g and konjaku flour 60g-100g that cracks rice are stirred 15min, and add 1100g- while stirring
1800g water, obtains batch mixing；
2nd, batch mixing is put into twin (double) screw extruder, extrusion forming processing is carried out under conditions of extrusion temperature is 62 DEG C -64 DEG C,
And by the engineering rice of extrusion forming through 65 DEG C of -70 DEG C of heated-air dryings, cold front heavy rain controls moisture content to be 12%- to room temperature
13%, finally, the engineering rice after dry cooling is put into packaging bag and sealed, coix seed integration engineering rice is produced.
6. coix seed integration engineering rice processing method according to claim 5, it is characterised in that：Then by degreasing in step one
Coix seed powder 3000g, the powder 3000g and konjaku flour 60g that cracks rice are stirred 15min, and add 1100g water while stirring, obtain
Batch mixing.
7. coix seed integration engineering rice processing method according to claim 5, it is characterised in that：Then by degreasing in step one
Coix seed powder 3000g, the powder 6000g and konjaku flour 100g that cracks rice are stirred 15min, and add 1800g water while stirring, obtain
Batch mixing.
8. coix seed integration engineering rice processing method according to claim 5, it is characterised in that：In extrusion temperature in step 2
To carry out extrusion forming processing under conditions of 63 DEG C.
9. coix seed integration engineering rice processing method according to claim 5, it is characterised in that：By extrusion forming in step 2
Engineering rice through 66 DEG C of -69 DEG C of heated-air dryings.
10. coix seed integration engineering rice processing method according to claim 5, it is characterised in that：It will be squeezed into step 2
The engineering rice of type is through 68 DEG C of heated-air dryings.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715402A (en) * | 2012-06-21 | 2012-10-10 | 上海融奇巴蜂宝保健食品有限公司 | Health-care rice grains and processing technology thereof |
| CN102860461A (en) * | 2012-10-19 | 2013-01-09 | 广西桂林天然食品有限公司 | Konjac composite nutritive rice |
| CN103564344A (en) * | 2013-11-20 | 2014-02-12 | 齐齐哈尔瑞盛食品制造有限公司 | Coarse cereal instant rice and preparation method thereof |
| CN104855786A (en) * | 2015-04-23 | 2015-08-26 | 武汉轻工大学 | Regeneration porridge rice and processing technology thereof |
| CN105124432A (en) * | 2015-08-21 | 2015-12-09 | 黑龙江省农业科学院食品加工研究所 | Processing method of extruded engineering rice combined with wild vegetables |
| CN105192627A (en) * | 2015-09-29 | 2015-12-30 | 湖南大湘西魔芋有限公司 | Konjak rice and production method thereof |
-
2017
- 2017-06-21 CN CN201710475882.0A patent/CN107095160A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715402A (en) * | 2012-06-21 | 2012-10-10 | 上海融奇巴蜂宝保健食品有限公司 | Health-care rice grains and processing technology thereof |
| CN102860461A (en) * | 2012-10-19 | 2013-01-09 | 广西桂林天然食品有限公司 | Konjac composite nutritive rice |
| CN103564344A (en) * | 2013-11-20 | 2014-02-12 | 齐齐哈尔瑞盛食品制造有限公司 | Coarse cereal instant rice and preparation method thereof |
| CN104855786A (en) * | 2015-04-23 | 2015-08-26 | 武汉轻工大学 | Regeneration porridge rice and processing technology thereof |
| CN105124432A (en) * | 2015-08-21 | 2015-12-09 | 黑龙江省农业科学院食品加工研究所 | Processing method of extruded engineering rice combined with wild vegetables |
| CN105192627A (en) * | 2015-09-29 | 2015-12-30 | 湖南大湘西魔芋有限公司 | Konjak rice and production method thereof |
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