CN109007601A - A kind of processing method of corn gelatinization rice - Google Patents
A kind of processing method of corn gelatinization rice Download PDFInfo
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- CN109007601A CN109007601A CN201810920181.8A CN201810920181A CN109007601A CN 109007601 A CN109007601 A CN 109007601A CN 201810920181 A CN201810920181 A CN 201810920181A CN 109007601 A CN109007601 A CN 109007601A
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- corn
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- starch suspension
- gelatinization
- gelatinization rice
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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Abstract
The invention discloses a kind of processing method of corn gelatinization rice, milled processed, the processing of the straight chainization of cornstarch and the granulation of gelatinization corn of aging process, aging corn including raw material corn and etc..Rice is gelatinized using corn made of the method for the invention, is rich in amylose, it is the ideal food of diabetes patient that resistance starch content is high；By de- embryo peeling, the part crude fibre of raw material corn can be retained；Subsequent grinding is fine, can largely improve the mouthfeel of coarse food grain.It has passed through high temperature and extruding, so that the gelatinous translucent body of the Starch formation in corn, the waxy of density and corn improved, so that corn has the characteristic easily boiled with resistant to cook；When edible and other cereal are with using, and such as cook congee and cook rice over a slow fire, can be cooked simultaneously, provide new way for people's edible corn.
Description
Technical field
The present invention relates to a kind of meter of processing method, especially a kind of processing method of corn gelatinization rice.
Background technique
Diabetes are one group of metabolic diseases characterized by hyperglycemia.Hyperglycemia be then due to defect of insulin secretion or
Its biological effect is impaired, or both have concurrently and cause.Long-standing hyperglycemia when diabetes, cause various tissues, especially eye,
Kidney, heart, blood vessel, the chronic lesion of nerve, dysfunction.
Dietary therapy is the basis of various types treating diabetes, and dietary therapy is applied alone just in a part of levis diabetes patient
The controllable state of an illness.What diabetes patient eats well and is always the topic that diabetic and its family members compare care, and one basic
Principle is exactly: food possible fast lifting blood glucose and that sugar content is high or starch, fat content are high is to lack
It eats, they are easily converted to glucose.Coarse food grain is main to wrap as the daily food for being most suitable for most often feeding of diabetic
Include cereals such as corn, millet, red rice, black rice, purple rice, sorghum, barley, oat, buckwheat etc., miscellaneous beans such as soya bean, mung bean, red
Beans, semen sojae atricolor, semen viciae fabae, pea etc. and tubers sweet potato, Chinese yam, potato etc..Nutrient contained by various coarse food grains has his own strong points,
Oat is rich in protein；Millet is rich in tryptophan, carrotene, iron and B family vitamin；Beans is rich in high-quality protein, fat；It is high
Fine strain of millet is rich in fatty acid, and there are also iron abundant.Compared with coarse food grain, highed milled rice and pure white face have lost one during grain processing
Divide nutritional ingredient, the loss for surely belonging to vitamin B1 and inorganic salts of most serious；The processing is simple for coarse food grain, saves in many flour and rice
No nutritional ingredient；From nutritional ingredient, coarse food grain protein content is relatively on the low side, starch, cellulose, inorganic salts and B
Family vitamin rich content；Most of all, coarse food grain is promoted, blood glucose is slow, and low relative to flour and rice its starch, sugar content, fat contains
It measures also extremely low, it is not easy to be converted into glucose.
In certain natural foods, such as potato, banana, rice, corn all contain resistant starch, especially Gao Zhi
The cornstarch of chain starch contains resistant starch and is up to 60%, and this starch is difficult to degrade relative to amylopectin, digests in vivo
Slowly, absorbing and entering blood becomes blood glucose rate all more slowly, and blood after meal is effectively relieved similar to disappearing fibre in property
Sugar increases too fast situation, and therefore, resistant starch is very suitable for diabetic's intake.
Authorization Notice No. is CN102308942B, a kind of entitled patent of invention of the processing method of corn rice, is described
A method of improving resistant starch in cornstarch using high temperature gelatinization, the disadvantages of this method first is that by high-temperature process,
Nutriment in corn is more easily damaged, and reduces the nutritive value of corn；Second is that being directed to the generation of resistant starch, this method
Lack specific aim and accuracy.
In the prior art, diabetic food is although many kinds of, but is not easy to persistently use and eat, and has valence
The disadvantages such as lattice valuableness；Although coarse food grain is suitble to diabetic, universal poor taste is equally unfavorable for being eaten for a long time.
Summary of the invention
The technical problem to be solved in the present invention: provide a kind of mouthfeel for diabetes patient good and convenient granular
Rice, while boil product easily and resistant to cook, convenient for it is edible when and other cereal with using and low in cost.
Technical solution of the present invention:
A kind of processing method of corn gelatinization rice, includes the following steps:
(1) aging process of raw material corn
It after raw material corn is taken off embryo peeling twice, puts into saleratus solution, impregnates 1-2h, pull out and drain；After draining
Corn is laid in warehouse for drying and dries, and ventilation is kept under the conditions of 45-60 DEG C, and drying course continues 48-72h；Under tiled state,
Ultraviolet light irradiates 10-15 days, keeps ventilation, obtains aging corn；
(2) milled processed of aging corn
Aging corn described in step (1) is smashed and ground, the fine corn flour that partial size is less than 0.15mm is obtained；
(3) the straight chainization processing of cornstarch
Fine corn flour described in a certain amount of step (2) is slowly added into deionized water, is stirred while being added
It mixes, is completely dispersed fine corn flour described in step (2) in deionized water, obtains starch suspension；In starch suspension
Saleratus solution is added in liquid, stirs evenly；It is slowly added into acetic acid, adjusts the pH value 4-5 of starch suspension；By acid starch
Suspension is heated to 55-60 DEG C, and Pullulanase progress starch is added cuts branch, time 20-40min；
Wherein, the dosage of Pullulanase is the fine corn flour of 80-150U/g；
It is primary to repeat addition Pullulanase；
After cutting the solution left standstill 0.5-1h obtained after branch, supernatant liquor is discarded；Deionized water is added, stirs evenly, stands
After 0.5-1h, supernatant liquor is discarded；So repeat 2-4 times；Obtain the starch suspension of enzyme treated mistake；
(4) it is gelatinized the granulation of corn
The starch suspension of enzyme treated mistake obtained in step (3) is heated to slightly boiled, is kept stirring, makes moisture slowly
Evaporation, corn starch suspension become translucent glue by gelatinization, when water content is lower than 20%, throw into pelletizer into
The crowded grain of row, granularity are 20~35mm, obtain corn gelatinization rice head product；Corn gelatinization rice head product air-dry de-
Water makes its moisture be down to 8~11%, obtains corn gelatinization rice.
Further, saleratus solution concentration described in step (1) is 0.3mol/L, and dosage is saleratus solution and starch
Suspension vol ratio (1.5-2): 1.
Further, saleratus solution concentration described in step (3) be 0.6~1mol/L, dosage be saleratus solution and
Starch suspension volume ratio (0.5-1): 1.
Further, bitter buckwheat is added in the starch suspension of the enzyme treated mistake obtained described in step (4) before heating
Fine powder stirs evenly.
Further, above-mentioned bitter buckwheat fine powder partial size is less than 0.15mm, and dosage is the 10-50% of raw material corn quality.
Further, Chinese herbal medicine is added in the starch suspension of the enzyme treated mistake obtained described in step (4) before heating
Fine powder stirs evenly.
Further, said herbal medicine fine powder is one or more of ginseng, mulberry leaf, radix polygonati officinalis, inulin and STEVIA REBAUDIANA
Mixture, partial size are less than 0.15mm, and dosage is the 1-10% of raw material corn quality.
Further, it is drained described in step (1) to reach until niblet surface do not have water droplet.
Further, tiling described in step (1) is niblet thickness less than one centimetre.
Further, ultraviolet light described in step (1), which irradiates 10-15 days, is also possible to outdoor solar light direct projection 45-60 days.
Bitter buckwheat is dual-purpose of drug and food crop very few in nature, can individually cook rice and congee, can also be incorporated into rice
It is eaten in other coarse cereals.National cereal research institute studies have shown that bitter buckwheat nourishing value shelter have first of cereal crops, and
Extraordinary microelement and medicinal ingredient such as bioflavonoid, selenium, chromium, the manganese lacked containing other cereal crops, to modern " text
Bright disease " such as cardiovascular and cerebrovascular disease, cancer, diabetes and nearly all person in middle and old age's cardiovascular and cerebrovascular disease has prevention and treatment function
Energy.
Ginseng is described as the superfine product of " King of Herbs " " enriching yin mend life, strengthen the body resistance to consolidate the constitution " from ancient times, containing a variety of saponins and polysaccharide at
Point, have experiment and show: ginseng extract, panaxan, ginseng polypeptide, gen-seng haulms polysaccharide, the non-saponin part of ginseng have
Hypoglycemic effect can be used for the treatment of diabetes.Ginseng extract has reduction blood glucose value to alloxan diabetes, reduces ketone
Body, the effect for promoting sugar to absorb.
Containing the flavones ingredient strengthened capillary, reduce blood viscosity in mulberry leaf, in addition contain antibody in Mulberry-leaf Tea
The ingredient of interior LDL- lipoprotein oxidation so mulberry leaf are while weight-reducing, improving hyperlipidemia, and has prevention myocardial infarction and brain
The effect of hemorrhage.In Japanese expert's soil well good generation, confirms that mulberry-leaf extract is increased to hyperlipidemia serum lipids and Atherosclerosis
Change has inhibiting effect.Mulberry-leaf Tea can make hyperlipidemia rats serum high-density LP (HDL-C), HDL-C/TC apparent increase (p
< 0.05), total cholesterol (TC), LDL-C, triacylglycerol (TG) are substantially reduced (p < 0.05), and lipid peroxide (LPO) is significant
It reduces (p < 0.001), illustrates that Mulberry-leaf Tea can reduce blood-fat and blood sugar, softening blood vessel, remove internal peroxide, thus to high in fat
Mass formed by blood stasis serum lipids increase and atherosclerosis has inhibiting effect (yellow for blueness etc., 1995).
The yin-nourishing of radix polygonati officinalis tool is moisturized, heat-clearing, is promoted the production of body fluid, cough-relieving and other effects, is used as tonic, it is dry to cure mainly consumption of YIN caused by febrile disease, abnormal heat
The diseases such as cough, heart disease, diabetes, tuberculosis, and high-grade nourishing food, delicacies and beverage can be made, it is with health role, it is worth wide
Big peasant planting.
Inulin is that one kind not will lead to the raised carbohydrate of glucose in urine, it will not be hydrolyzed on the top of enteron aisle
At monosaccharide, because without increasing blood glucose level and insulin content.Nowadays studies have shown that the reduction of fasting blood-glucose is oligofructose
The short chain fatty acids caused by colon fermentation as a result, therefore, inulin can be used in the daily diet of diabetes patient, to sugar
The treatment for urinating disease is very beneficial.
Main component in STEVIA REBAUDIANA cured leaf is steviol glycoside, and not only sugariness is high, heat is low, is also made with certain pharmacology
With.Stevia mainly has treatment diabetes, control blood glucose, reduces blood pressure, is antitumor, anti diar rhea, improving immunity, promotes new
, there is fine effect in the effects of old metabolism to obesity controlling disease, adjusting gastric acid, recovery neural fatigue, to heart disease, pediatric saprodontia
Deng also there is significant curative effect, it is most important that it can eliminate the side effect of sucrose, can be used as the sweet taste in diets of diabetic patients
Agent.
The utility model has the advantages that corn of the present invention is gelatinized rice, it is rich in amylose, it is diabetes patient that resistance starch content is high
Ideal food；By de- embryo peeling, the part crude fibre of raw material corn can be retained；Subsequent grinding is fine, being capable of larger journey
Degree improves the mouthfeel of coarse food grain.It has passed through high temperature and extruding, so that the gelatinous translucent body of the Starch formation in corn, improves close
Degree is waxy with corn, so that corn has the characteristic easily boiled with resistant to cook；When edible and other cereal are with using, and such as cook congee and boil in a covered pot over a slow fire
Meal can be cooked simultaneously, provide new way for people's edible corn.
Specific embodiment
In conjunction with the embodiments, the present invention is described in further details.
Embodiment 1
A kind of processing method of corn gelatinization rice, includes the following steps:
(1) aging process of raw material corn
It after raw material corn is taken off embryo peeling twice, puts into saleratus solution, impregnates 2h, pull out and drain niblet surface
Until there is no water droplet；Corn after draining, which is laid in warehouse for drying, dries, and niblet thickness is less than one centimetre, under the conditions of 50 DEG C
Ventilation is kept, drying course continues 48h；Under tiled state, ultraviolet light irradiates 15 days, keeps ventilation, obtains aging corn；It is described
Saleratus solution concentration is 0.3mol/L, and dosage is saleratus solution and starch suspension volume ratio is 2: 1.
(2) milled processed of aging corn
Aging corn described in step (1) is smashed and ground, the fine corn flour that partial size is less than 0.15mm is obtained；
(3) the straight chainization processing of cornstarch
Fine corn flour described in a certain amount of step (2) is slowly added into deionized water, is stirred while being added
It mixes, is completely dispersed fine corn flour described in step (2) in deionized water, obtains starch suspension；In starch suspension
Saleratus solution is added in liquid, stirs evenly；It is slowly added into acetum, adjusts starch suspension to pH value 4.5；By acidity
Starch suspension is heated to 60 DEG C, and Pullulanase progress starch is added cuts branch, time 30min；
Wherein, the dosage of Pullulanase is the fine corn flour of 100U/g；
It is primary to repeat addition Pullulanase；
After cutting the solution left standstill 0.5h obtained after branch, supernatant liquor is discarded；Deionized water is added, stirs evenly, stands
After 0.5h, supernatant liquor is discarded；So it is repeated 3 times；Obtain the starch suspension of enzyme treated mistake；
(4) it is gelatinized the granulation of corn
The starch suspension of enzyme treated mistake obtained in step (3) is heated to slightly boiled, is kept stirring, makes moisture slowly
Evaporation, corn starch suspension become translucent glue by gelatinization, when water content is lower than 20%, throw into pelletizer into
The crowded grain of row, granularity 35mm obtain corn gelatinization rice head product；It carries out corn gelatinization rice head product to air-dry dehydration, make
Its moisture is down to 10%, obtains corn gelatinization rice.
Embodiment 2
A kind of processing method of corn gelatinization rice, includes the following steps:
(1) aging process of raw material corn
It after raw material corn is taken off embryo peeling twice, puts into saleratus solution, impregnates 1.5h, pull out and drain；After draining
Corn is laid in warehouse for drying and dries, and ventilation is kept under the conditions of 60 DEG C, and drying course continues 72h；Under tiled state, ultraviolet light
Irradiation 15 days keeps ventilation, obtains aging corn；The saleratus solution concentration is 0.3mol/L, and dosage is saleratus solution
With starch suspension volume ratio 1.5: 1；
(2) milled processed of aging corn
Aging corn described in step (1) is smashed and ground, the fine corn flour that partial size is less than 0.15mm is obtained；
(3) the straight chainization processing of cornstarch
Fine corn flour described in a certain amount of step (2) is slowly added into deionized water, is stirred while being added
It mixes, is completely dispersed fine corn flour described in step (2) in deionized water, obtains starch suspension；In starch suspension
Saleratus solution is added in liquid, stirs evenly；It is slowly added into acetic acid, adjusts the pH value 4.8 of starch suspension；By acid starch
Suspension is heated to 58 DEG C, and Pullulanase progress starch is added cuts branch, time 40min；The saleratus solution concentration is
1mol/L, dosage are saleratus solution and starch suspension volume ratio 1: 1；
Wherein, the dosage of Pullulanase is the fine corn flour of 120U/g；
It is primary to repeat addition Pullulanase；
After cutting the solution left standstill 1h obtained after branch, supernatant liquor is discarded；Deionized water is added, stirs evenly, after standing 1h,
Discard supernatant liquor；So it is repeated 4 times；Obtain the starch suspension of enzyme treated mistake；
(4) it is gelatinized the granulation of corn
Bitter buckwheat fine powder will be added in the starch suspension of enzyme treated mistake obtained in step (3), stirs evenly, it is described
Bitter buckwheat fine powder partial size is less than 0.15mm, and dosage is the 10-50% of raw material corn quality；It is heated to slightly boiled, guarantor after mixing evenly
Stirring is held, evaporates moisture slowly, corn starch suspension becomes translucent glue by gelatinization, when water content is lower than 20%
When, it throws into pelletizer and squeeze grain, granularity 25mm obtains corn gelatinization rice head product；The corn is gelatinized rice primiparity
Product carry out air-drying dehydration, its moisture is made to be down to 8%, obtain corn gelatinization rice.
Embodiment 3
A kind of processing method of corn gelatinization rice, includes the following steps:
(1) aging process of raw material corn
It after raw material corn is taken off embryo peeling twice, puts into saleratus solution, impregnates 1.5h, pull out and drain；After draining
Corn is laid in warehouse for drying and dries, and ventilation is kept under the conditions of 60 DEG C, and drying course continues 60h；Under tiled state, ultraviolet light
Irradiation 12 days keeps ventilation, obtains aging corn；The saleratus solution concentration is 0.3mol/L, and dosage is saleratus solution
With starch suspension volume ratio 1: 1；
(2) milled processed of aging corn
Aging corn described in step (1) is smashed and ground, the fine corn flour that partial size is less than 0.15mm is obtained；
(3) the straight chainization processing of cornstarch
Fine corn flour described in a certain amount of step (2) is slowly added into deionized water, is stirred while being added
It mixes, is completely dispersed fine corn flour described in step (2) in deionized water, obtains starch suspension；In starch suspension
Saleratus solution is added in liquid, stirs evenly；It is slowly added into acetic acid, adjusts the pH value 4.3 of starch suspension；By acid starch
Suspension is heated to 55 DEG C, and Pullulanase progress starch is added cuts branch, time 24min；The saleratus solution concentration is
0.6mol/L, dosage are saleratus solution and starch suspension volume ratio 0.5: 1；
Wherein, the dosage of Pullulanase is the fine corn flour of 150U/g；
It is primary to repeat addition Pullulanase；
After cutting the solution left standstill 1h obtained after branch, supernatant liquor is discarded；Deionized water is added, stirs evenly, after standing 1h,
Discard supernatant liquor；So it is repeated 4 times；Obtain the starch suspension of enzyme treated mistake；
(4) it is gelatinized the granulation of corn
Chinese herbal medicine fine powder is added in the starch suspension of enzyme treated mistake obtained in step (3), is stirred evenly；In described
Herbal medicine fine powder is the mixture in ginseng, mulberry leaf, radix polygonati officinalis, inulin and STEVIA REBAUDIANA, and partial size is less than 0.15mm, and dosage is raw material corn
The 10% of quality；It is heated to slightly boiled, is kept stirring, evaporates moisture slowly, corn starch suspension becomes semi-transparent by gelatinization
Bright glue is thrown into pelletizer when water content is lower than 20% and squeeze grain, granularity 30mm, at the beginning of obtaining corn gelatinization rice
Product；It carries out corn gelatinization rice head product to air-dry dehydration, its moisture is made to be down to 10%, obtain corn gelatinization rice.
Autumn harvest corn is placed in overhead net storehouse, and corn can be made adequately mature, and starch absorbs in maize more
More nutrition maximizes the nutrition in corn；It is lyophilized naturally by winter, the pest and disease damage in corn can be eliminated.
Raw material corn is after aging process, and the structure in the grain of rice becomes loosely, for subsequent grinding especially acid-base solution
Processing and enzyme carry out starch cut branch provide convenience；The aging process of raw material corn can make amylopectin quilt in part therein
Zhi Chengwei amylose is cut, the branch of cutting for carrying out starch for subsequent enzyme lays the foundation.
Raw material corn can retain the part crude fibre of raw material corn by de- embryo peeling；Subsequent grinding is fine, and partial size is small
In 0.15mm, it can largely improve the mouthfeel of coarse food grain.
Fine corn flour have passed through high temperature and extruding, so that the gelatinous translucent body of the Starch formation in corn, improves
Density and corn it is waxy so that corn has the characteristic easily boiled with resistant to cook；When edible and other cereal are with using, and such as cook congee and boil in a covered pot over a slow fire
Meal can be cooked simultaneously, provide new way for people's edible corn.
The processing method of corn of the present invention gelatinization rice, it may also be used for other cereal, such as grains of oats, sorghum rice, small
Wheat rice etc. and other coarse cereals, can also be added some those skilled in the art in the process of corn rice or other granular rice
Well known food and nutritional ingredient, without departing from spirit of the invention.
Above-mentioned specific embodiment be only to clearly illustrate example of the present invention, and not to embodiment
It limits.For those of ordinary skill in the art, other different forms can also be made on the basis of the above description
Variation or variation, there is no necessity and possibility to exhaust all the enbodiments, and thus amplifies out apparent
Variation or change still in protection scope of the present invention.
Claims (10)
1. a kind of processing method of corn gelatinization rice, which comprises the steps of:
(1) aging process of raw material corn
It after raw material corn is taken off embryo peeling twice, puts into saleratus solution, impregnates 1-2h, pull out and drain；Corn after draining
It is laid in warehouse for drying and dries, ventilation is kept under the conditions of 45-60 DEG C, drying course continues 48-72h；It is ultraviolet under tiled state
Line irradiates 10-15 days, keeps ventilation, obtains aging corn；
(2) milled processed of aging corn
Aging corn described in step (1) is smashed and ground, the fine corn flour that partial size is less than 0.15mm is obtained；
(3) the straight chainization processing of cornstarch
Fine corn flour described in a certain amount of step (2) is slowly added into deionized water, stirs, makes while being added
Fine corn flour described in step (2) is completely dispersed in deionized water, obtains starch suspension；Add in starch suspension
Enter saleratus solution, stirs evenly；It is slowly added into acetic acid, adjusts the pH value 4-5 of starch suspension；By acid starch suspension
It is heated to 55-60 DEG C, Pullulanase progress starch is added cuts branch, time 20-40min；
Wherein, the dosage of Pullulanase is the fine corn flour of 80-150U/g；
It is primary to repeat addition Pullulanase；
After cutting the solution left standstill 0.5-1h obtained after branch, supernatant liquor is discarded；Deionized water is added, stirs evenly, stands 0.5-
After 1h, supernatant liquor is discarded；So repeat 2-4 times；Obtain the starch suspension of enzyme treated mistake；
(4) it is gelatinized the granulation of corn
The starch suspension of enzyme treated mistake obtained in step (3) is heated to slightly boiled, is kept stirring, steams moisture slowly
Hair, corn starch suspension become translucent glue by gelatinization, when water content is lower than 20%, throws into pelletizer and carry out
Grain is squeezed, granularity is 20~35mm, obtains corn gelatinization rice head product；It carries out corn gelatinization rice head product to air-dry dehydration,
So that its moisture is down to 8~11%, obtains corn gelatinization rice.
2. a kind of processing method of corn gelatinization rice according to claim 1, which is characterized in that small described in step (1)
Soda solution concentration is 0.3mol/L, and dosage is saleratus solution and starch suspension volume ratio (1.5-2): 1.
3. a kind of processing method of corn gelatinization rice according to claim 1, which is characterized in that small described in step (3)
Soda solution concentration is 0.6~1mol/L, and dosage is saleratus solution and starch suspension volume ratio (0.5-1): 1.
4. a kind of processing method of corn gelatinization rice according to claim 1, which is characterized in that described in step (4)
To the starch suspension of enzyme treated mistake bitter buckwheat fine powder is added before heating, stir evenly.
5. a kind of processing method of corn gelatinization rice according to claim 4, which is characterized in that the bitter buckwheat fine silt
Diameter is less than 0.15mm, and dosage is the 10-50% of raw material corn quality.
6. a kind of processing method of corn gelatinization rice according to claim 1, which is characterized in that described in step (4)
To the starch suspension of enzyme treated mistake Chinese herbal medicine fine powder is added before heating, stir evenly.
7. a kind of processing method of corn gelatinization rice according to claim 6, which is characterized in that the Chinese herbal medicine fine powder is
The mixture of one or more of ginseng, mulberry leaf, radix polygonati officinalis, inulin and STEVIA REBAUDIANA, partial size are less than 0.15mm, and dosage is that raw material is beautiful
The 1-10% of meter Zhi Liang.
8. a kind of processing method of corn gelatinization rice according to claim 1, which is characterized in that dripped described in step (1)
It does to reach until niblet surface do not have water droplet.
9. a kind of processing method of corn gelatinization rice according to claim 1, which is characterized in that put down described in step (1)
Paving is niblet thickness less than one centimetre.
10. the processing method of described in any item a kind of corn gelatinization rice according to claim 1~9, which is characterized in that step
(1) ultraviolet light described in, which irradiates 10-15 days, is also possible to outdoor solar light direct projection 45-60 days.
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| CN111758775A (en) * | 2020-07-08 | 2020-10-13 | 广西壮族自治区农业科学院 | High-protein corn set-style yogurt and preparation method thereof |
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| CN102823822A (en) * | 2012-09-04 | 2012-12-19 | 吉林农业大学 | Corn recombinant rice and producing method thereof |
| CN107668710A (en) * | 2017-09-30 | 2018-02-09 | 齐鲁工业大学 | The starch base preparation of batch method of stabilizing blood sugar |
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| CN102823822A (en) * | 2012-09-04 | 2012-12-19 | 吉林农业大学 | Corn recombinant rice and producing method thereof |
| CN107668710A (en) * | 2017-09-30 | 2018-02-09 | 齐鲁工业大学 | The starch base preparation of batch method of stabilizing blood sugar |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111758775A (en) * | 2020-07-08 | 2020-10-13 | 广西壮族自治区农业科学院 | High-protein corn set-style yogurt and preparation method thereof |
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