CN109170591A - 一种高抗性淀粉营养即食米饭及其制作方法 - Google Patents
一种高抗性淀粉营养即食米饭及其制作方法 Download PDFInfo
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Classifications
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- A23L7/10—Cereal-derived products
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- 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
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
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- A—HUMAN NECESSITIES
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- 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
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- Food Science & Technology (AREA)
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- Inorganic Chemistry (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
一种高抗性淀粉营养即食米饭及其制作方法,该方法以大米粉、马铃薯全粉、玉米淀粉、藜麦粉、稳定化米糠、抗性淀粉为主要原料,以分子蒸馏单甘酯、海藻酸钠、乳酸亚铁、柠檬酸钙、柠檬酸钾、复合维生素为辅料,调整原粉的水分含量至20%‑40%后经双螺杆挤压机造粒成型,经干燥抛光后,获得一种高抗性淀粉营养方便米。该营养方便米呈淡黄色,米粒透亮,粒型规整,口感适中,免淘洗。熟化后的营养即食米饭具有典型的大米香味,经检测方便米饭中抗性淀粉含量21.3%,快消化淀粉30.2%,慢消化淀粉54.5%。用该方法制得的营养即食米饭营养均衡,尤其适合高血糖患者及减肥人群食用。
Description
技术领域
本发明属于食品深加工技术领域,具体涉及一种高抗性淀粉营养即食米饭及其制作方法。
背景技术
目前,随着人们生活水平的不断提高,肥胖已引起人们的高度重视。人们不仅认识到肥胖有碍美观,且容易引起免疫功能低下,保持身材的爱美人士经常在饮食上难以选择,常因饮食结构不合理影响身体健康,这也给他们了带来了极大的困扰。肥胖是是引起身体疾病的一项重要的因素,也是高血糖的重要危险因素之一。
抗性淀粉具有食用后消化慢、葡萄糖释放缓慢的特点,同时还可以降低胰岛素应答、提高机体对胰岛素的敏感性、促进脂肪氧化。抗性淀粉进入大肠后大部分被肠道微生物发酵成短链脂肪酸,对大肠健康十分有益,抗性淀粉逐渐受到了消费者的青睐。米糠是一种廉价、低利用率但营养丰富的稻米加工产物,它营养全面,富含不饱和脂肪酸、生育酚、生育三烯酚、脂多糖、可食纤维、角鲨烯、γ-谷维醇等生理活性物质,这些物质对于预防人体心脑血管疾病,抗癌,增强免疫力,预防便秘和肥胖症具有显著功能作用。
中国专利CN103519056A报道了题为一种保湿性方便米饭的制作方法,该专利以大米碎米为原料,经过预煮熟、干燥、粉碎、双螺杆挤压、切成成型、灌装、封口、杀菌而制成保湿型方便米饭。但此方法营养成分单一,制作工艺较繁琐;中国专利CN102894257A报道了题为一种多元混合方便米饭及加工方法,该专利以大米粉作为主料,将小麦粉和杂粮粉按比例混合,添加一定比例量的水均匀调质,再经挤压造粒成型和后续真空冷冻干燥处理,获得多元混合方便米饭。此方法需要在进挤压机前加水调质,由于水分分布不均匀,常导致米粉结块,制得的方便米外表粗糙,口感不佳;中国专利CN104982833A报道了题为适于糖尿病肾病患者食用的低蛋白方便米的加工方法,该专利将大米淀粉、小麦淀粉、木薯淀粉加热糊化,使用薄层快速干燥粉碎后加水调质,通过挤压熟化、微波干燥、灭菌后包装制得方便米。该方便米营养不够全面,食用方法复杂。
本发明克服了现有技术存在的缺陷,提供了一种方法简单、成本低廉的免淘洗营养即食米饭。该方法添加了抗性淀粉、廉价的米糠及多种淀粉原料,旨在提高重组米的营养特性,改善产品的复水性能、降低其蒸煮损失率,缩短重组米的蒸煮时间。而且采用本发明生产的营养即食米饭适合多种人群,尤其是高血糖患者和减肥人群,本发明还为方便米提供了短时速熟的方法,满足了现代人们快节奏生活的需求。
发明内容
本发明公开了一种高抗性淀粉营养即食米饭的制作方法及配方,目的是获得一种具有营养均衡、食用方便、抗性淀粉含量高的免淘洗方便米。
本发明公开了一种高抗性淀粉营养即食米饭的制作方法及配方,配方如下:大米粉15%-40%、马铃薯全粉8%-15%、玉米淀粉15%-20%、藜麦粉15%-20%、稳定化米糠8%-15%、抗性淀粉5%-30%,辅料1%-5%。
为实现上述目的,本发明提供如下技术方案:
一种高抗性淀粉营养即食米饭,包括如下组分组成,按质量百分比记:大米粉15%-40%、马铃薯全粉8%-15%、玉米淀粉15%-20%、藜麦粉15%-20%、稳定化米糠8%-15%、抗性淀粉5%-30%。
一种高抗性淀粉营养即食米饭的制作方法,包括如下步骤:
(1)米糠的稳定化:对米糠进行挤压膨化处理,得到稳定化米糠;
(2)选取主料,其中含量为占整体组分的百分含量:大米粉15%-40%、马铃薯全粉8%-15%、玉米淀粉15%-20%、藜麦粉15%-20%、稳定化米糠8%-15%、抗性淀粉5%-30%;
(3)选取辅料,辅料按上述预混料质量的百分比计:分子蒸馏单甘酯0.1%-1%、乳酸亚铁0.1%-0.5%、海藻酸钠0.1%-0.5%、柠檬酸钙0.1%-0.5%、柠檬酸钾0.1%-0.5%、复合维生素0.5%-2%;
(4)造粒成型:将上述原料按照百分比例称重后经喂料器投入双螺杆挤压机,水通过液体喂料器进入挤压机,使物料水分含量保持在20%-40%,混合物料通过挤压机的模头后经切刀切割成型,得到方便米;
(5)干燥:采取自然晾干的方式将方便米的水分含量降至8%-15%;
(6)抛光:干燥后的方便米经抛光机进行抛光;
(7)熟化:方便米在15-25℃水中浸泡1-4min,将其放置微波炉中熟化后,即得营养即食米饭。
在所述步骤(1)中添加抗性淀粉,抗性淀粉的添加量为5%-30%。
步骤(1)中所述将米糠进行挤压稳定化处理,米糠挤压稳定化的参数:螺杆转速为200-400r/min,六个温区温度依次为60℃、60℃、80℃、80℃、100℃、120℃,喂料速度为15-25kg/h,调整米糠水分含量在20%-30%。
步骤(4)中双螺杆挤压机满足下列参数:螺杆转速为200-300rpm,I区温度为60-90℃,Ⅱ区温度为60-90℃,Ⅲ区温度为100-160℃,IV区温度为100-160℃,V区温度为30-80℃,VI区温度为30-80℃;调整原料的水分含量至20%-40%。
步骤(4)中通过的模头处的矩形模孔尺寸为:长(3.0mm-6.2mm)×宽(0.8mm-1.5mm),切刀转速为1600-2200r/min。
步骤(7)中将制得的方便米与温水以1:(1.2-1.6)比例混合1min-3min,将其放入微波炉中时,微波功率300-800W,微波时间2min-8min。具体的,将其放入微波炉800W条件下2-5min,650W条件下3-7min,500W条件下5-8min,得即食米饭。
上述制得的营养即食米饭免淘洗,而且营养均衡,适合多种人群,尤其适合于高血糖患者及减肥人群。
本发明的有益效果:
本发明制得的方便米外观、口感、风味和颜色上非常接近天然米;普通米饭的微波蒸煮方法是将淘好的大米在米水比1:2的水中浸泡20min,微波炉800W条件下加热20min;本发明所制得的方便米与水按照5:(6-8)的比例混合,微波炉800W条件下加热2-8min即可,蒸煮时间显著降低。
本发明制得方便米添加挤压稳定化米糠、海藻酸钠、乳酸亚铁、复合维生素、柠檬酸钙、柠檬酸钾,包含维持身体机能的钠、钙、钾、铁及维生素,使得该重组米营养丰富。
本发明的营养方便米呈淡黄色,米粒透亮,粒型规整,口感适中,免淘洗。熟化后的营养即食米饭具有典型的大米香味,经检测方便米饭中抗性淀粉含量21.3%,快消化淀粉30.2%,慢消化淀粉54.5%。用该方法制得的营养即食米饭营养均衡,尤其适合高血糖患者及减肥人群食用本发明制得方便米富含抗性淀粉,适用于多种人群,尤其适用于高血糖患者和肾病患者食用。
附图说明
为了便于本领域技术人员理解,下面结合附图对本发明作进一步的说明。
图1、一种高抗性淀粉营养即食米饭的工艺流程。
具体实施方式
下面结合具体实施例对本发明作进一步详细的描述,但是此处所描述的具体实施例只是对进行本发明解释说明,本发明的保护范围并不局限于此。
实施例1
如图1为本制作方法的流程图,一种高抗性淀粉营养即食米饭,按质量百分比取:33.3%的大米粉、9%的马铃薯全粉、20%的玉米淀粉、20%的藜麦粉、8%的稳定化米糠、8%的抗性淀粉组成。其中,米糠挤压稳定化的参数:螺杆转速为300r/min,六个温区温度依次为60℃、60℃、80℃、80℃、100℃、120℃,固体进料速度为20kg/h,调整米糠水分含量至28%。辅料按上述预混料质量的百分比计,加入0.3%的分子蒸馏单甘酯,0.1%的海藻酸钠,0.1%的乳酸亚铁,0.1%的柠檬酸钙,0.1%的柠檬酸钾,1%的复合维生素。将粉料按上述配方称量混匀后送入挤压机固体喂料器中,然后送入双螺杆挤压机,水通过液体喂料器进入挤压机,在双螺杆挤压机模头处造粒成型;其中双螺杆挤压机满足下列技术参数,螺杆转速为200r/min,调整物料水分含量至33%,I区温度为60℃,Ⅱ区温度为90℃,Ⅲ区温度为140℃,IV区温度为160℃,V区温度为50℃,VI区温度为40℃;模头处矩形模孔尺寸为长(5.0mm)×宽(0.8mm),切刀转速为1800r/min;将制得的方便米采取自然晾干的方式使其含水量降至9%,经抛光机抛光后将方便米与水5:6比例混合浸泡2min,将其放入微波炉高火800W加热3min,即可直接食用。
实施例2
一种高抗性淀粉营养即食米饭,按质量百分比由30.4%的大米粉、9%的马铃薯全粉、19%的玉米淀粉、19%的藜麦粉、10%的稳定化米糠、10%的抗性淀粉组成。其中,米糠挤压稳定化的参数:螺杆转速为300r/min,六个温区温度依次为60℃、60℃、80℃、80℃、100℃、120℃,固体进料速度为20kg/h,调整米糠水分含量至28%。辅料按上述预混料质量的百分比计,加入0.3%的分子蒸馏单甘酯,0.2%的海藻酸钠,0.2%的乳酸亚铁,0.2%的柠檬酸钙,0.2%的柠檬酸钾,1.5%的复合维生素。将粉料按上述配方称量混匀后送入挤压机固体喂料器中,然后送入双螺杆挤压机,水通过液体喂料器进入挤压机,在双螺杆挤压机模头处造粒成型;其中双螺杆挤压机满足下列技术参数,螺杆转速为200r/min,调整物料水分含量至33%,I区温度为60℃,Ⅱ区温度为90℃,Ⅲ区温度为140℃,IV区温度为160℃,V区温度为50℃,VI区温度为40℃;模头处矩形模孔尺寸为长(5.0mm)×宽(0.8mm),切刀转速为1800r/min;将制得的方便米采取自然晾干的方式使其含水量降至9%,经抛光机抛光后将方便米与水5:6比例混合浸泡2min,将其放入微波炉800W加热3min,即可直接食用。
实施例3
一种高抗性淀粉营养即食米饭,按质量百分比由32.5%的大米粉、9%的马铃薯全粉、16%的玉米淀粉、16%的藜麦粉、12%的稳定化米糠、12%的抗性淀粉组成。其中,米糠挤压稳定化的参数:螺杆转速为300r/min,六个温区温度依次为60℃、60℃、80℃、80℃、100℃、120℃,固体进料速度为20kg/h,调整米糠水分含量至28%。辅料按上述预混料质量的百分比计,加入0.3%的分子蒸馏单甘酯,0.3%的海藻酸钠,0.3%的乳酸亚铁,0.3%的柠檬酸钙,0.3%的柠檬酸钾,1%的复合维生素。将粉料按上述配方称量混匀后送入挤压机固体喂料器中,然后送入双螺杆挤压机,水通过液体喂料器进入挤压机,在双螺杆挤压机模头处造粒成型;其中双螺杆挤压机满足下列技术参数,螺杆转速为200r/min,调整物料水分含量至33%,I区温度为60℃,Ⅱ区温度为90℃,Ⅲ区温度为140℃,IV区温度为160℃,V区温度为50℃,VI区温度为40℃;模头处矩形模孔尺寸为长(5.0mm)×宽(0.8mm),切刀转速为1800r/min;将制得的方便米采取自然晾干的方式使其含水量降至9%,经抛光机抛光后将方便米与水5:6比例混合浸泡2min,将其放入微波炉800W加热3min,即可直接食用。
实施例4
数据对比
表1营养即食米饭的抗性淀粉含量对比表
通过表1中的结果可知,本发明制作的即食米饭抗性淀粉和慢消化淀粉的含量高于普通米饭中的抗性淀粉含量,快消化淀粉含量则低于普通大米,说明该即食米饭对于控制体重,保持营养平衡,有较好的作用。
表2普通大米与本发明制得的营养方便米营养对比
由表2数据可以看出,本发明制得的营养方便米营养丰富,营养价值远高于普通大米,营养方便米的结构和口感跟普通大米相差无几。
Claims (8)
1.一种高抗性淀粉营养即食米饭,其特征在于,包括如下组分组成,按质量百分比记:大米粉15%-40%、马铃薯全粉8%-15%、玉米淀粉15%-20%、藜麦粉15%-20%、稳定化米糠8%-15%、抗性淀粉5%-30%。
2.一种高抗性淀粉营养即食米饭的制作方法,其特征在于,包括如下步骤:
(1)米糠的稳定化:对米糠进行挤压膨化处理,得到稳定化米糠;
(2)选取主料,其中主料的含量为占整体组分的百分含量:大米粉15%-40%、马铃薯全粉8%-15%、玉米淀粉15%-20%、藜麦粉15%-20%、稳定化米糠8%-15%、抗性淀粉5%-30%;配比后得到预混料;
(3)选取辅料,辅料按上述预混料质量的百分比计:分子蒸馏单甘酯0.1%-1%、乳酸亚铁0.1%-0.5%、海藻酸钠0.1%-0.5%、柠檬酸钙0.1%-0.5%、柠檬酸钾0.1%-0.5%、复合维生素0.5%-2%;
(4)造粒成型:将上述原料按照百分比例称重后经喂料器投入双螺杆挤压机,水通过液体喂料器进入挤压机,使物料水分含量保持在20%-40%,混合物料通过挤压机的模头后经切刀切割成型,得到方便米;
(5)干燥:采取自然晾干的方式将方便米的水分含量降至8%-15%;
(6)抛光:干燥后的方便米经抛光机进行抛光;
(7)熟化:方便米在15-25℃水中浸泡1-4min,将其放置微波炉中熟化后,即得营养即食米饭。
3.根据权利要求2所述的制作方法,其特征在于,在所述步骤(1)中添加抗性淀粉,抗性淀粉的添加量为5%-30%。
4.根据权利要求2所述的制作方法,其特征在于,步骤(1)中所述将米糠进行挤压稳定化处理,米糠挤压稳定化的参数:螺杆转速为200-400r/min,六个温区温度依次为60℃、60℃、80℃、80℃、100℃、120℃,喂料速度为15-25kg/h,调整米糠水分含量在20%-30%。
5.根据权利要求2所述的制作方法,其特征在于,步骤(4)中双螺杆挤压机满足下列参数:螺杆转速为200-300rpm,I区温度为60-90℃,Ⅱ区温度为60-90℃,Ⅲ区温度为100-160℃,IV区温度为100-160℃,V区温度为30-80℃,VI区温度为30-80℃;调整原料的水分含量至20%-40%。
6.根据权利要求书2所述的制作方法,其特征在于,步骤(4)中通过的模头处的矩形模孔尺寸为:长(3.0mm-6.2mm)×宽(0.8mm-1.5mm),切刀转速为1600-2200r/min。
7.根据权利要求书2所述的制作方法,其特征在于,步骤(7)中将制得的方便米与温水以1:(1.2-1.6)比例混合1min-3min,将其放入微波炉中时,微波功率300-800W,微波时间2min-8min。
8.一种高抗性淀粉营养即食米饭的应用,其特征在于,该即食米饭免淘洗,适合多种人群,尤其适合于高血糖患者及减肥人群。
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Cited By (9)
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CN110583734A (zh) * | 2019-08-29 | 2019-12-20 | 青海省轻工业研究所有限责任公司 | 一种搭配菊粉酸奶食用的营养粉圈及其制备方法 |
CN111903912A (zh) * | 2020-08-10 | 2020-11-10 | 民安(青岛)健康科技有限公司 | 一种速食米饭及其制备方法 |
CN112314852A (zh) * | 2020-11-19 | 2021-02-05 | 黄锋 | 一种高膳食纤维低升糖指数的重组大米 |
CN112641045A (zh) * | 2020-12-22 | 2021-04-13 | 日照尚健食品有限公司 | 一种即食冲泡的自热米及其制备方法与应用 |
CN112790333A (zh) * | 2021-01-15 | 2021-05-14 | 新乡市亚特兰食品有限责任公司 | 一种结晶型自熟米饭及其制备方法 |
CN112869016A (zh) * | 2021-01-25 | 2021-06-01 | 瑞德智能科技(淮安)有限公司 | 一种糖尿病人专用全谷物米及制作方法 |
CN113712155A (zh) * | 2021-09-06 | 2021-11-30 | 哈尔滨工业大学 | 一种减肥降脂的多组分即食功能重组米及其制备方法 |
CN114209010A (zh) * | 2021-12-16 | 2022-03-22 | 南昌大学 | 一种低消化纳米基挤压重组米及其制备方法 |
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CN109864259A (zh) * | 2019-03-12 | 2019-06-11 | 中南林业科技大学 | 一种再造米及其制备方法和在保健食品中的应用 |
CN110583734A (zh) * | 2019-08-29 | 2019-12-20 | 青海省轻工业研究所有限责任公司 | 一种搭配菊粉酸奶食用的营养粉圈及其制备方法 |
CN111903912A (zh) * | 2020-08-10 | 2020-11-10 | 民安(青岛)健康科技有限公司 | 一种速食米饭及其制备方法 |
CN111903912B (zh) * | 2020-08-10 | 2022-12-13 | 民安(青岛)健康科技有限公司 | 一种速食米饭及其制备方法 |
CN112314852A (zh) * | 2020-11-19 | 2021-02-05 | 黄锋 | 一种高膳食纤维低升糖指数的重组大米 |
CN112641045A (zh) * | 2020-12-22 | 2021-04-13 | 日照尚健食品有限公司 | 一种即食冲泡的自热米及其制备方法与应用 |
CN112790333A (zh) * | 2021-01-15 | 2021-05-14 | 新乡市亚特兰食品有限责任公司 | 一种结晶型自熟米饭及其制备方法 |
CN112790333B (zh) * | 2021-01-15 | 2023-10-03 | 新乡市亚特兰食品有限责任公司 | 一种结晶型自熟米饭及其制备方法 |
CN112869016A (zh) * | 2021-01-25 | 2021-06-01 | 瑞德智能科技(淮安)有限公司 | 一种糖尿病人专用全谷物米及制作方法 |
CN113712155A (zh) * | 2021-09-06 | 2021-11-30 | 哈尔滨工业大学 | 一种减肥降脂的多组分即食功能重组米及其制备方法 |
CN114209010A (zh) * | 2021-12-16 | 2022-03-22 | 南昌大学 | 一种低消化纳米基挤压重组米及其制备方法 |
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