CN107319305A - A kind of preparation method that rice resistant starch is significantly improved without chemical substance - Google Patents
A kind of preparation method that rice resistant starch is significantly improved without chemical substance Download PDFInfo
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- CN107319305A CN107319305A CN201710716274.4A CN201710716274A CN107319305A CN 107319305 A CN107319305 A CN 107319305A CN 201710716274 A CN201710716274 A CN 201710716274A CN 107319305 A CN107319305 A CN 107319305A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 98
- 235000009566 rice Nutrition 0.000 title claims abstract description 98
- 229920000294 Resistant starch Polymers 0.000 title claims abstract description 26
- 235000021254 resistant starch Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000000126 substance Substances 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 97
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 50
- 238000002791 soaking Methods 0.000 claims abstract description 26
- 229920002472 Starch Polymers 0.000 claims abstract description 22
- 235000019698 starch Nutrition 0.000 claims abstract description 22
- 239000008107 starch Substances 0.000 claims abstract description 22
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 15
- 239000013078 crystal Substances 0.000 claims abstract description 9
- 230000032683 aging Effects 0.000 claims abstract description 8
- 238000004321 preservation Methods 0.000 claims description 8
- 238000005057 refrigeration Methods 0.000 claims description 8
- 235000019864 coconut oil Nutrition 0.000 claims description 6
- 239000003240 coconut oil Substances 0.000 claims description 6
- 238000002604 ultrasonography Methods 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 abstract description 4
- 108090000790 Enzymes Proteins 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 238000007654 immersion Methods 0.000 abstract description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000003345 hyperglycaemic effect Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 230000000630 rising effect Effects 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
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a kind of preparation method that rice resistant starch is significantly improved without chemical substance.The method of the present invention comprises the following steps：（1）To be soaked more than the water that rice is measured to rice；（2）The rice of immersion is transferred to together with soaking water in ultrasonic equipment and carries out ultrasonic pretreatment；（3）Rice is separated with soaking water, drained after soaking water, rejoins and autoclave pan is put into after water, gelatinization rice is made in the high temperature high pressure process of progress；（4）Gelatinization rice is naturally cooling to room temperature；（5）Rice after cooling is transferred in refrigerating chamber and refrigerated, promotes starch crystals, aging；（6）The rice for improving resistant starch is made.It is a kind of without using enzyme preparation and corresponding chemical substance present invention aims at providing, the rice for improving resistant starch is made, reaction requires relatively low, and simple to operate, strong applicability, effect significantly significantly improves the preparation method of rice resistant starch without chemical substance.
Description
Technical field
The present invention relates to a kind of preparation method that rice resistant starch is significantly improved without chemical substance.
Background technology
In recent years, with the increasingly raising of living standard, the life style of people is changed, various chronic diseases
Incidence is also with rising.Wherein, it is the most obvious with the exceeded intake of sugar.Excessive intake sugar, the fertilizer that can not only bring
The observable profile such as fat changes, and can also bring hypertension, the potential health problem such as hyperglycaemia.
Paddy rice, as the main food of China human mortality, starch accounts for the 75%-85% of kernel weight, wherein, can digestible starch contain
Amount is high, and resistance starch content is low, therefore rice is considered as the food of hyperglycemic index.Fast digestible starch, meeting are eaten too much
The parasecretion of insulin is caused, and the circulation of this high hypoglycemia is easily caused the generation of diabetes, increases fat possibility.
Resistant starch, with different physiological roles, can reduce blood glucose, reducing blood lipid and control body weight, be conducive to enteron aisle to be good for
Health, the digestion and absorption that can promote mineral matter, firmly get the favor of modern consumer.
However, the raising mode to rice resistant starch is also only through carrying out extrusion process, acid treatment, enzyme to it at present
It is not present and connects each other between the means such as processing, autoclaving, and various processing modes, independence is strong.At these methods
The rice of reason, though the content of resistant starch can be improved to a certain extent, because operating condition is strict, operation equipment is complicated, instead
Answer condition harsh and bring certain chemical substance into, cause yield small, the problems such as consumer is difficult to receive again.
In order to solve the above problems, this law reduces lifting by using common equipment and without the operation such as chemical substance
The difficulty of resistant starch.The method is simple and easy to apply, easy to operate, and significantly, feasibility is high for lifting effect.
The content of the invention
It is an object of the invention to provide one kind without using enzyme preparation and corresponding chemical substance, it is made and improves resistant starch
Rice, reaction require relatively low, simple to operate, strong applicability, effect significantly without chemical substance significantly improve rice resist
The preparation method of property starch.
To achieve the above object, the method that uses of the present invention is：
A kind of preparation method that rice resistant starch is significantly improved without chemical substance, it is characterised in that：Comprise the following steps：
（1）To be soaked more than the water that rice is measured to rice；
（2）By step（1）In the rice that soaks be transferred to together with soaking water in ultrasonic equipment and carry out ultrasonic pretreatment
More than 10min；
（3）By step（2）In rice separated with soaking water, drain after soaking water, rejoin water, compare 1 according to meter Shui：（1~
2）Autoclave pan is put into, 120 DEG C -130 DEG C of high temperature high pressure process 20min-50min is carried out, gelatinization rice is made；
（4）By step（3）Gelatinization rice is naturally cooling to room temperature；
（5）By step（4）Rice after cooling is transferred to refrigeration in refrigerating chamber, and refrigerated storage temperature is 2 DEG C -4 DEG C, and cold preservation time is
12-48h, promotes starch crystals, aging；
（6）The rice for improving resistant starch is made.
Immersion treatment is carried out to rice, starch granules is expanded, by the rice of immersion treatment, is transferred to ultrasonic equipment
Handled, on the one hand can reduce the total starch content of rice pellets, on the other hand can improve amylose in rice
Content, the rice being ultrasonically treated goes soaking water, removes the starch having dissolved out, rejoins 1：（1~2）Rice
Water carries out autoclaving 20min-50min than after under 120 DEG C -130 DEG C of HTHP, starch is gelatinized, after gelatinization
Rice be naturally cooling to room temperature, starch molecule molecule during retrogradation reassembles, so as to form orderly, stably
And be difficult the crystal structure that is digested by amylase, the rice after cooling is transferred to refrigerating chamber and refrigerated in 2 DEG C -4 DEG C of temperature
12-48h, promote starch crystals, aging, so that the rice for improving resistant starch is made.
According to currently preferred, the step（1）In, meter Shui ratios are 1：（1~6）, soak time is 20-40min.
Above-mentioned optimal meter Shui ratios are 1：1.5, soak time is 30min.
According to currently preferred, the step（2）In, the ultrasonic power of ultrasonic pretreatment is 120W-1500W, is surpassed
Sound temperature is 50 DEG C -80 DEG C.
The ultrasonic power of above-mentioned optimal ultrasonic pretreatment is 300W, and ultrasonic temperature is 65 DEG C.
According to currently preferred, the step（3）In, meter Shui compares 1：1.2 are put into autoclave pan, carry out 121 DEG C of high temperature
HIGH PRESSURE TREATMENT 20min.
According to currently preferred, the step（5）In, refrigerated storage temperature is 4 DEG C, and cold preservation time is 36h.
According to currently preferred, the step（3）In, rice is separated with soaking water, is drained after soaking water, is rejoined
Water, adds coconut oil, is 1 according to rice, water and coconut oil ratio：1.2：0.04 is put into autoclave pan, carries out 121 DEG C of HTHP
20min is handled, by step（4）Gelatinization rice is naturally cooling to after room temperature, the step（5）In, refrigerated storage temperature is 4 DEG C,
Cold preservation time is 12h.
After the above method, the present invention has the beneficial effect that：
By the way that without using enzyme preparation and corresponding chemical substance, the rice for improving resistant starch is made, reaction requires relatively low, operates
Simply, strong applicability, effect is notable.
Embodiment
With specific embodiment, the present invention is described in further detail below, but is not meant to present invention
It is any to limit.
Embodiment 1：
A kind of preparation method that rice resistant starch is significantly improved without chemical substance, it is characterised in that：Comprise the following steps：
（1）Rice is soaked, adds 1.5 kg of water by per kilogram rice, meter Shui ratios are 1：1.5, soak time is 30min；
（2）By step（1）In the rice that soaks be transferred to together with soaking water in ultrasonic equipment, with ultrasonic power 300W and super
65 DEG C of sound temperature carries out ultrasonic pretreatment to it, carries out ultrasonic pretreatment 20min；
（3）By step（2）In rice separated with soaking water, drain after soaking water, rejoin water, add by per kilogram rice
1.2 kg of water, meter Shui ratios are 1：1.2, autoclave pan is put into, 121 DEG C of high temperature high pressure process 20min is carried out, gelatinization rice is made；
（4）By step（3）Gelatinization rice is naturally cooling to room temperature；
（5）By step（4）Rice after cooling is transferred to refrigeration in refrigerating chamber, and refrigerated storage temperature is 4 DEG C, and cold preservation time is 36h, is promoted
Make starch crystals, aging；
（6）The rice for improving resistant starch is made.
Obtained rice resistance starch content 20%.
Embodiment 2：
A kind of preparation method that rice resistant starch is significantly improved without chemical substance, it is characterised in that：Comprise the following steps：
（1）Rice is soaked, adds 1 kg of water by per kilogram rice, meter Shui ratios are 1：1, soak time is 40min；
（2）By step（1）In the rice that soaks be transferred to together with soaking water in ultrasonic equipment, with ultrasonic power 1500W and
80 DEG C of ultrasonic temperature carries out ultrasonic pretreatment to it, carries out ultrasonic pretreatment 10min；
（3）By step（2）In rice separated with soaking water, drain after soaking water, rejoin water, add 2 by per kilogram rice
Kg of water, meter Shui ratios are 1：2, autoclave pan is put into, 130 DEG C of high temperature high pressure process 20min is carried out, gelatinization rice is made；
（4）By step（3）Gelatinization rice is naturally cooling to room temperature；
（5）By step（4）Rice after cooling is transferred to refrigeration in refrigerating chamber, and refrigerated storage temperature is 4 DEG C, and cold preservation time is 48h, is promoted
Make starch crystals, aging；
（6）The rice for improving resistant starch is made.
Obtained rice resistance starch content 16%.
Embodiment 3：
A kind of preparation method that rice resistant starch is significantly improved without chemical substance, it is characterised in that：Comprise the following steps：
（1）Rice is soaked, adds 6 kg of water by per kilogram rice, meter Shui ratios are 1：6, soak time is 20min；
（2）By step（1）In the rice that soaks be transferred to together with soaking water in ultrasonic equipment, with ultrasonic power 120W and super
Sound temperature 50 C carries out ultrasonic pretreatment to it, carries out ultrasonic pretreatment 40min；
（3）By step（2）In rice separated with soaking water, drain after soaking water, rejoin water, add 1 by per kilogram rice
Kg of water, meter Shui ratios are 1：1, autoclave pan is put into, 120 DEG C of high temperature high pressure process 50min is carried out, gelatinization rice is made；
（4）By step（3）Gelatinization rice is naturally cooling to room temperature；
（5）By step（4）Rice after cooling is transferred to refrigeration in refrigerating chamber, and refrigerated storage temperature is 2 DEG C, and cold preservation time is 12h, is promoted
Make starch crystals, aging；
（6）The rice for improving resistant starch is made.
Obtained rice resistance starch content 10%.
Embodiment 4：
A kind of preparation method that rice resistant starch is significantly improved without chemical substance, it is characterised in that：Comprise the following steps：
（1）Rice is soaked, adds 1.5 kg of water by per kilogram rice, meter Shui ratios are 1：1.5, soak time is 30min；
（2）By step（1）In the rice that soaks be transferred to together with soaking water in ultrasonic equipment, with ultrasonic power 300W and super
65 DEG C of sound temperature carries out ultrasonic pretreatment to it, carries out ultrasonic pretreatment 20min；
（3）By step（2）In rice separated with soaking water, drain after soaking water, rejoin water, add by per kilogram rice
1.2 kg of water and 0.04 kilogram of coconut oil, rice, water and coconut oil ratio are 1：1.2：0.04, autoclave pan is put into, 121 DEG C are carried out
High temperature high pressure process 20min, is made gelatinization rice；
（4）By step（3）Gelatinization rice is naturally cooling to room temperature；
（5）By step（4）Rice after cooling is transferred to refrigeration in refrigerating chamber, and refrigerated storage temperature is 4 DEG C, and cold preservation time is 12h, is promoted
Make starch crystals, aging；
（6）The rice for improving resistant starch is made.
Obtained rice resistance starch content 45%.
Claims (9)
1. a kind of preparation method that rice resistant starch is significantly improved without chemical substance, it is characterised in that：Including following step
Suddenly：
（1）To be soaked more than the water that rice is measured to rice；
（2）By step（1）In the rice that soaks be transferred to together with soaking water in ultrasonic equipment and carry out ultrasonic pretreatment
More than 10min；
（3）By step（2）In rice separated with soaking water, drain after soaking water, rejoin water, compare 1 according to meter Shui：（1~
2）Autoclave pan is put into, 120 DEG C -130 DEG C of high temperature high pressure process 20min-50min is carried out, gelatinization rice is made；
（4）By step（3）Gelatinization rice is naturally cooling to room temperature；
（5）By step（4）Rice after cooling is transferred to refrigeration in refrigerating chamber, and refrigerated storage temperature is 2 DEG C -4 DEG C, and cold preservation time is
12-48h, promotes starch crystals, aging；
（6）The rice for improving resistant starch is made.
2. preparation method according to claim 1, it is characterised in that：The step（1）In, meter Shui ratios are 1：（1~6）,
Soak time is 20-40min.
3. preparation method according to claim 2, it is characterised in that：Meter Shui ratios are 1：1.5, soak time is 30min.
4. preparation method according to claim 1, it is characterised in that：The step（2）In, the ultrasound of ultrasonic pretreatment
Power is 120W-1500W, and ultrasonic temperature is 50 DEG C -80 DEG C.
5. preparation method according to claim 4, it is characterised in that：The ultrasonic power of the ultrasonic pretreatment is
300W, ultrasonic temperature is 65 DEG C.
6. preparation method according to claim 1, it is characterised in that：The step（3）In, meter Shui compares 1：1.2 are put into pressure
Hot pot, the high temperature high pressure process 20min of 121 DEG C of progress.
7. preparation method according to claim 1, it is characterised in that：The step（5）In, refrigerated storage temperature is 4 DEG C, refrigeration
Time is 36h.
8. preparation method according to claim 1, it is characterised in that：The step（3）In, rice is separated with soaking water,
Drain after soaking water, rejoin water, add coconut oil, be 1 according to rice, water and coconut oil ratio：1.2：0.04 is put into pressure heat
Pot, the high temperature high pressure process 20min of 121 DEG C of progress.
9. preparation method according to claim 8, it is characterised in that：The step（5）In, refrigerated storage temperature is 4 DEG C, refrigeration
Time is 12h.
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| CN201710716274.4A CN107319305A (en) | 2017-08-21 | 2017-08-21 | A kind of preparation method that rice resistant starch is significantly improved without chemical substance |
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| CN201710716274.4A CN107319305A (en) | 2017-08-21 | 2017-08-21 | A kind of preparation method that rice resistant starch is significantly improved without chemical substance |
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Cited By (9)
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| CN110367446A (en) * | 2019-06-11 | 2019-10-25 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of method of resistance starch content in raising rice |
| CN112568690A (en) * | 2019-09-29 | 2021-03-30 | 浙江苏泊尔家电制造有限公司 | Cooking method, cooking appliance and computer storage medium |
| CN113171011A (en) * | 2020-12-31 | 2021-07-27 | 浙江苏泊尔家电制造有限公司 | Control method and heating appliance |
| CN113383885A (en) * | 2020-03-12 | 2021-09-14 | 合肥华凌股份有限公司 | Rice pretreatment process, system, control method and device and refrigeration equipment |
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| CN113647546A (en) * | 2020-05-12 | 2021-11-16 | 佛山市顺德区美的电热电器制造有限公司 | Cooking method and device, pot and storage medium |
| WO2021228142A1 (en) * | 2020-05-12 | 2021-11-18 | 佛山市顺德区美的电热电器制造有限公司 | Cooking method and apparatus, cookware, and storage medium |
| CN114568664A (en) * | 2022-03-22 | 2022-06-03 | 戚园园 | Production process for improving and maintaining resistant starch content |
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| CN110367446A (en) * | 2019-06-11 | 2019-10-25 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of method of resistance starch content in raising rice |
| CN112568690A (en) * | 2019-09-29 | 2021-03-30 | 浙江苏泊尔家电制造有限公司 | Cooking method, cooking appliance and computer storage medium |
| CN113383885A (en) * | 2020-03-12 | 2021-09-14 | 合肥华凌股份有限公司 | Rice pretreatment process, system, control method and device and refrigeration equipment |
| CN113647791A (en) * | 2020-05-12 | 2021-11-16 | 佛山市顺德区美的电热电器制造有限公司 | Cooking method and device, pot and storage medium |
| CN113647546A (en) * | 2020-05-12 | 2021-11-16 | 佛山市顺德区美的电热电器制造有限公司 | Cooking method and device, pot and storage medium |
| WO2021228142A1 (en) * | 2020-05-12 | 2021-11-18 | 佛山市顺德区美的电热电器制造有限公司 | Cooking method and apparatus, cookware, and storage medium |
| JP2023507880A (en) * | 2020-05-12 | 2023-02-28 | 佛山市▲順▼▲徳▼区美的▲電▼▲熱▼▲電▼器制造有限公司 | Cooking method and cooking pot |
| JP7397189B2 (en) | 2020-05-12 | 2023-12-12 | 佛山市▲順▼▲徳▼区美的▲電▼▲熱▼▲電▼器制造有限公司 | Cooking method and cooking pot |
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| CN114568664A (en) * | 2022-03-22 | 2022-06-03 | 戚园园 | Production process for improving and maintaining resistant starch content |
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