CN110140863A - A kind of production method of water-milling glutinous rice flour - Google Patents
A kind of production method of water-milling glutinous rice flour Download PDFInfo
- Publication number
- CN110140863A CN110140863A CN201910460045.XA CN201910460045A CN110140863A CN 110140863 A CN110140863 A CN 110140863A CN 201910460045 A CN201910460045 A CN 201910460045A CN 110140863 A CN110140863 A CN 110140863A
- Authority
- CN
- China
- Prior art keywords
- glutinous rice
- rice flour
- water
- added
- production method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- 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
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Abstract
The present invention relates to a kind of production methods of water-milling glutinous rice flour, belong to cereal processing technique field.It, by cleaning, immersion, defibrination process, realizes the ultra-fine grinding of glutinous rice using glutinous rice as raw material, and glutinous rice slurries are uniform, fine and smooth；Glutinous rice slurry makes annealing treatment again (starch) through ultrasonic wave added, realizes the physical modification of glutinous rice flour, so that starch internal structure molecular association increases；Finally, dehydration and drying obtains glutinous rice flour best in quality by sieving.The present invention is compared with existing traditional levigation method prepares the patented technology of glutinous rice flour, and the peak viscosity of obtained glutinous rice flour is high, water absorption is strong with hydropexis ability, to improve the quality of glutinous rice flour.
Description
Technical field
The present invention relates to a kind of production methods of water-milling glutinous rice flour, belong to cereal processing technique field.
Background technique
Glutinous rice has long plantation and edible history in China, and edible way is abundant, and mouthfeel is soft glutinous, and meter Xiang Nong is strongly fragrant,
It is loved by consumers.Glutinous rice flour is one of tradition glutinous rice product important form, is the manufacture rice dumpling, glutinous rice cake constant speed jelly
The primary raw material of product.Glutinous rice flour contains the microelements such as starch, fat, carbohydrate, protein, vitamin, calcium, nutritive value
It is high；For glutinous rice flour compared to other cereal starch, amylopectin content is high, has weak retrogradation and good freeze-thaw stability.It is glutinous
The processing of rice flour is broadly divided into dry and wet.Dry mill process increases raw material temperature in crushing process, substance denaturation, carefully
Degree is not low enough, is not able to satisfy consumer demand in terms of mouthfeel, color, nutrition.Wet processing is to soak in water glutinous rice, grind
The process of powder is starched and is dried to, temperature is not too high, will not generate thermal deformation, the fineness of glutinous rice flour can be excessively program-controlled by defibrination
System, wet powder-making make glutinous rice flour silty fine and smooth, and degree of crushing is small, therefore are main powder sides processed used by current enterprise's production
Method.
Starch annealing is a kind of hydro-thermal process, keeps starch granules molten in the case where being higher than glass transition temperature and being lower than gelatinization point
It is swollen.Glutinous rice flour peak viscosity by annealing improves, and water absorbs and hydropexis capability improving, and obtained product has good
Good freeze thawing performance, therefore, annealing are to improve a kind of effective ways of glutinous rice flour quality.Currently, document and existing patent
In, directly to glutinous rice flour or glutinous rice starch carry out annealing improving quality report it is more, however apply annealing technology produce
The patent or document of levigation method glutinous rice flour, have not been reported.So the present invention is by starch annealing technology and water-milling glutinous rice flour technology
It combines, to promote the qualitative characteristics of glutinous rice flour, there is huge economic benefit and social benefit.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of producers of high-quality water-milling glutinous rice flour
Method, it can make starch chain intermolecular cross-linking by carrying out annealing to water-milling glutinous rice flour, increase gel network structure, make
Glutinous rice flour has more water-retaining property, with this come improve glutinous rice flour freeze thawing performance, increase glutinous rice flour peak viscosity, enhancing water absorb with
Retentivity optimizes the taste quality of product.
Technical solution of the present invention, a kind of production method of water-milling glutinous rice flour, comprising the following steps:
(1) it cleans: glutinous rice raw material is rinsed, the impurity such as removal stone, clod, bad grain；
(2) it impregnates: clear water is added with the ratio of 1:1-3 in glutinous rice obtained by step (1), 2-6h is impregnated at room temperature, every 2-3h
Replace a clear water；
(3) defibrination: the glutinous rice after step (2) are impregnated is added clear water after draining and crosses colloid mill defibrination, obtains glutinous rice slurry；
(4) ultrasonic wave added makes annealing treatment: the resulting glutinous rice slurry of step (3) being added in ultrasonic container, ultrasonic wave added is carried out
Annealing；
(5) it is sieved: the glutinous rice flour slurries that step (4) processing obtains is crossed into 120-150 mesh；
(6) dehydrate: by step (5) sieving after glutinous rice flour dewatering slurries to water content than for dehydration before 45%-50%, pass through
The dry obtained high-quality glutinous rice flour of pneumatic drier.
Further, in step (3), clear water is added in when colloid mill defibrination, and the matter of solid content in gained slurries is made after addition
Amount accounting is 10%-25%.
Further, ultrasonic power is 200-1000W in step (4), and frequency 10-30KHz, temperature is 40-55 DEG C, work
Work/intermittently is than for 1-3s/s, ultrasonic time 5-25min.
Further, the inlet air temperature of step (6) described pneumatic drier is 125-150 DEG C, leaving air temp 60-80
℃。
A kind of beneficial effects of the present invention: the life for high-quality water-milling glutinous rice flour that the present invention is not mentioned using the prior art
Production method combines levigation method with (starch) annealing technology, avoids temperature during dry process by levigation method defibrination
Thermal denaturation occurs for excessively high glutinous rice flour, and glutinous rice is made to realize that particle is thinner, and Granularity And Damaged Starch is less, and silty is fine and smooth, and physicochemical property is steady
It is fixed；It is made annealing treatment by (starch), the starch in glutinous rice flour is made to issue biological reason lower than gelatinization point higher than gelling temperature
Modified, intermolecular association is reinforced, and increases gel network structure, reduces the percentage of water loss of glutinous rice flour, and peak viscosity increases；Two
Person's connected applications simplify the production technology of quality glutinous rice powder, shorten the production cycle of product.
By lot of experiment validation, the water-milling glutinous rice flour technology that the present invention uses combines preparation with (starch) annealing technology
The method of high-quality glutinous rice flour, compared with tradition glutinous rice powder production technology, the shortcomings that overcoming traditional handicraft product, such as low time
Raw temperature, moisture retention ability difference etc., product peak viscosity obtained by new method, water absorb retentivity etc. and are mentioned
It rises.
Detailed description of the invention
Fig. 1 is viscosity curve schematic diagram.
Specific embodiment
A kind of production method of the high-quality water-milling glutinous rice flour of embodiment 1
(1) it cleans: glutinous rice raw material is rinsed, the impurity such as removal stone, clod, bad grain；
(2) it impregnates: clear water is added with the ratio of 1:3 in the glutinous rice in step (1), impregnates 4h at room temperature, replaces one every 2 h
Secondary water；
(3) defibrination: clear water is added after step (2) resulting glutinous rice is drained and crosses colloid mill defibrination, the ratio that clear water is added should make
Slurries solid content is 25% or so；
(4) (starch) annealing of ultrasonic wave added: the resulting glutinous rice slurry of step (3) is added in ultrasonic container, ultrasonic function
Rate is 800W, frequency 20KHz, and temperature is 50 DEG C, work/intermittently than being 2s/s, ultrasonic time 15min, it carries out ultrasonic auxiliary
The annealing helped.
(5) be sieved: the glutinous rice flour slurries of annealing cross 120 meshes；
(6) it dehydrates: above-mentioned sticky rice syrup being dehydrated to 45%, through the dry obtained high-quality glutinous rice flour of pneumatic drier, air-flow is dry
The inlet air temperature of dry machine is 135 DEG C, and leaving air temp is 65 DEG C.
Rapid visco-analyser (RVA) analysis, gained viscosity curve such as Fig. 1 are carried out to the product in embodiment and comparative example
Shown, Effect On Gelatinization Characteristics comparison is as shown in table 1.
A kind of production method of the high-quality water-milling glutinous rice flour of embodiment 2
(1) it cleans: glutinous rice raw material is rinsed, the impurity such as removal stone, clod, bad grain；
(2) it impregnates: clear water is added with the ratio of 1:2 in the glutinous rice in step (1), impregnates 2h at room temperature；
(3) defibrination: clear water is added after step (2) resulting glutinous rice is drained and crosses colloid mill defibrination, the ratio that clear water is added should make
Slurries solid content is 15% or so；
(4) (starch) annealing of ultrasonic wave added: the resulting glutinous rice slurry of step (3) is added in ultrasonic container, ultrasonic function
Rate is 600W, frequency 30KHz, and temperature is 50 DEG C, work/intermittently than being 1s/s, ultrasonic time 20min, it carries out ultrasonic auxiliary
The annealing helped.
(5) be sieved: the glutinous rice flour slurries of annealing cross 120 meshes；
(6) it dehydrates: above-mentioned sticky rice syrup being dehydrated to 45%, through the dry obtained high-quality glutinous rice flour of pneumatic drier, air-flow is dry
The inlet air temperature of dry machine is 130 DEG C, and leaving air temp is 60 DEG C.
Rapid visco-analyser (RVA) analysis, gained viscosity curve such as Fig. 1 are carried out to the product in embodiment and comparative example
Shown, Effect On Gelatinization Characteristics comparison is as shown in table 1.
A kind of production method of the high-quality water-milling glutinous rice flour of embodiment 3
(1) it cleans: glutinous rice raw material is rinsed, the impurity such as removal stone, clod, bad grain；
(2) it impregnates: clear water is added with the ratio of 1:1 in the glutinous rice in step (1), impregnates 3h at room temperature, it is primary every 2 h replacement
Water；
(3) defibrination: clear water is added after step (2) resulting glutinous rice is drained and crosses colloid mill defibrination, the ratio that clear water is added should make
Slurries solid content is 20% or so；
(4) (starch) annealing of ultrasonic wave added: the resulting glutinous rice slurry of step (3) is added in ultrasonic container, ultrasonic function
Rate is 400W, frequency 30KHz, and temperature is 55 DEG C, work/intermittently than being 1s/s, ultrasonic time 15min, it carries out ultrasonic auxiliary
The annealing helped.
(5) be sieved: the glutinous rice flour slurries of annealing cross 120 meshes；
(6) it dehydrates: above-mentioned sticky rice syrup being dehydrated to 45%, through the dry obtained high-quality glutinous rice flour of pneumatic drier, air-flow is dry
The inlet air temperature of dry machine is 135 DEG C, and leaving air temp is 65 DEG C.
Comparative example 1 is compareed with embodiment 1 (without ultrasonic annealing processing)
(1) it cleans: glutinous rice raw material is rinsed, the impurity such as removal stone, clod, bad grain；
(2) it impregnates: clear water is added with the ratio of 1:3 in the glutinous rice in step (1), impregnates 4h at room temperature, replaces one every 2 h
Secondary water；
(3) defibrination: clear water is added after step (2) resulting glutinous rice is drained and crosses colloid mill defibrination, the ratio that clear water is added should make
Slurries solid content is 25% or so；
(4) it is sieved: the slurries in step (3) is crossed into 120 meshes；
(5) it dehydrates: above-mentioned sticky rice syrup being dehydrated to 45%, through the dry obtained high-quality glutinous rice flour of pneumatic drier, air-flow is dry
The inlet air temperature of dry machine is 135 DEG C, and leaving air temp is 65 DEG C.
Rapid visco-analyser (RVA) analysis is carried out to the product in comparative example 1, gained viscosity curve is as shown in Figure 1, paste
It is as shown in table 1 to change Character Comparison.
Comparative example 2 compares ((starch) annealing temperature of ultrasonic wave added is excessively high) with embodiment 1
(1) it cleans: glutinous rice raw material is rinsed, the impurity such as removal stone, clod, bad grain；
(2) it impregnates: clear water is added with the ratio of 1:3 in the glutinous rice in step (1), impregnates 4h at room temperature, replaces one every 2 h
Secondary water；
(3) defibrination: clear water is added after step (2) resulting glutinous rice is drained and crosses colloid mill defibrination, the ratio that clear water is added should make
Slurries solid content is 25% or so；
(4) (starch) annealing of ultrasonic wave added: the resulting glutinous rice slurry of step (3) is added in ultrasonic container, ultrasonic function
Rate is 800W, frequency 20KHz, and temperature is 65 DEG C, work/intermittently than being 2s/s, ultrasonic time 15min, it carries out ultrasonic auxiliary
The annealing helped.
(5) be sieved: the glutinous rice flour slurries of annealing cross 120 meshes；
(6) it dehydrates: above-mentioned sticky rice syrup being dehydrated to 45%, through the dry obtained high-quality glutinous rice flour of pneumatic drier, air-flow is dry
The inlet air temperature of dry machine is 135 DEG C, and leaving air temp is 65 DEG C.
Rapid visco-analyser (RVA) analysis is carried out to the product in embodiment 1 and comparative example 2, gained viscosity curve is such as
Shown in Fig. 1, Effect On Gelatinization Characteristics comparison is as shown in table 1.
The Effect On Gelatinization Characteristics of table 1 embodiment and comparative example
Comparative example 1 is compareed with embodiment 1, (starch) annealing process is omitted in comparative example 1, embodiment 1 is in power
For 800W, frequency 20KHz, temperature is 50 DEG C, and work/intermittently is than for ultrasound 15min under conditions of 2s/s.Comparative example 1
It is auxiliary that the reason of reducing compared with Example 1 compared with, peak viscosity and recycled LDPE, is that the glutinous rice flour in comparative example does not pass through ultrasound
(starch) annealing steps are helped, the molecule between starch internal structure reduces gel network structure there is no effectively associating, and
Ultrasonic wave added (starch) annealing promote double helix arrangement and formation and the growth of crystal with it is perfect, be conducive to be promoted
Its viscosity and stability.
Comparative example 2 is compareed with embodiment 1, selection ultrasound 15min at 65 DEG C in comparative example 2, and peak value is viscous
The reason of degree reduces is that the temperature made annealing treatment is excessively high, makes the starch granules in glutinous rice flour that gelation, amylose leaching occur
Out and particle generation swelling rupture causes its peak paste viscosity and recycled LDPE to reduce.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (4)
1. a kind of production method of water-milling glutinous rice flour, it is characterised in that: the following steps are included:
(1) it cleans: glutinous rice raw material is rinsed, remove impurity；
(2) it impregnates: clear water is added with the ratio of 1:1-3 in glutinous rice obtained by step (1), 2-6h is impregnated at room temperature, every 2-3h
Replace a clear water；
(3) defibrination: the glutinous rice after step (2) are impregnated is added clear water after draining and crosses colloid mill defibrination, obtains glutinous rice slurry；
(4) ultrasonic wave added makes annealing treatment: the resulting glutinous rice slurry of step (3) being added in ultrasonic container, ultrasonic wave added is carried out
Annealing；
(5) it is sieved: the glutinous rice flour slurries that step (4) processing obtains is crossed into 120-150 mesh；
(6) dehydrate: by step (5) sieving after glutinous rice flour dewatering slurries to water content than for dehydration before 45%-50%, pass through
The dry obtained high-quality glutinous rice flour of pneumatic drier.
2. the production method of water-milling glutinous rice flour according to claim 1, it is characterised in that: in step (3), when colloid mill defibrination
Clear water is added, the quality accounting 10%-25% of solid content in gained slurries is made after addition.
3. the production method of water-milling glutinous rice flour according to claim 1, it is characterised in that: ultrasonic power is in step (4)
200-1000W, frequency 10-30KHz, temperature are 40-55 DEG C, and work/intermittently is than for 1-3s/s, ultrasonic time 5-25min.
4. the production method of water-milling glutinous rice flour according to claim 1, it is characterised in that: step (6) described pneumatic drier
Inlet air temperature be 125-150 DEG C, leaving air temp be 60-80 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910460045.XA CN110140863A (en) | 2019-05-30 | 2019-05-30 | A kind of production method of water-milling glutinous rice flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910460045.XA CN110140863A (en) | 2019-05-30 | 2019-05-30 | A kind of production method of water-milling glutinous rice flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110140863A true CN110140863A (en) | 2019-08-20 |
Family
ID=67593655
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910460045.XA Pending CN110140863A (en) | 2019-05-30 | 2019-05-30 | A kind of production method of water-milling glutinous rice flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110140863A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112868995A (en) * | 2021-03-03 | 2021-06-01 | 蚌埠市香飘飘粮油食品科技有限公司 | Preparation method of glutinous rice flour with high processing stability |
| CN112889994A (en) * | 2021-03-01 | 2021-06-04 | 合肥工业大学 | Method for simultaneously extracting glutinous rice protein and starch by enzyme method-assisted water milling |
| CN114145416A (en) * | 2021-12-09 | 2022-03-08 | 蚌埠学院 | Method for processing glutinous rice flour by utilizing crushed glutinous rice through ultrasonic wet method |
| CN114711373A (en) * | 2022-02-22 | 2022-07-08 | 黎平县霞宇油脂有限公司 | Processing method of camellia oil flavored cereal glutinous rice flour |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100255161A1 (en) * | 2007-10-26 | 2010-10-07 | Cj Cheiljedang Corp. | Premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof |
| CN103859302A (en) * | 2014-03-19 | 2014-06-18 | 安徽农业大学 | Method for producing instant rice noodles by adding annealed corn starch |
| CN104014385A (en) * | 2014-05-30 | 2014-09-03 | 安徽渡民粮油有限公司 | Method for processing glutinous rice flour |
| CN104222756A (en) * | 2014-08-22 | 2014-12-24 | 四川龙旺食品有限公司 | Production method of wet-ground glutinous rice flour containing water |
-
2019
- 2019-05-30 CN CN201910460045.XA patent/CN110140863A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100255161A1 (en) * | 2007-10-26 | 2010-10-07 | Cj Cheiljedang Corp. | Premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof |
| CN103859302A (en) * | 2014-03-19 | 2014-06-18 | 安徽农业大学 | Method for producing instant rice noodles by adding annealed corn starch |
| CN104014385A (en) * | 2014-05-30 | 2014-09-03 | 安徽渡民粮油有限公司 | Method for processing glutinous rice flour |
| CN104222756A (en) * | 2014-08-22 | 2014-12-24 | 四川龙旺食品有限公司 | Production method of wet-ground glutinous rice flour containing water |
Non-Patent Citations (4)
| Title |
|---|
| 孙庆杰: "《米粉加工原理与技术》", 31 January 2006, 中国轻工业出版社 * |
| 扶雄等: "《食用变性淀粉》", 31 March 2016, 中国轻工业出版社 * |
| 李波等: "《豆渣的营养功能特性与开发利用》", 30 June 2018, 科学技术文献出版 * |
| 霍晓慧等: ""退火处理对葛根淀粉理化性质的影响"", 《食品工业科技》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112889994A (en) * | 2021-03-01 | 2021-06-04 | 合肥工业大学 | Method for simultaneously extracting glutinous rice protein and starch by enzyme method-assisted water milling |
| CN112868995A (en) * | 2021-03-03 | 2021-06-01 | 蚌埠市香飘飘粮油食品科技有限公司 | Preparation method of glutinous rice flour with high processing stability |
| CN114145416A (en) * | 2021-12-09 | 2022-03-08 | 蚌埠学院 | Method for processing glutinous rice flour by utilizing crushed glutinous rice through ultrasonic wet method |
| CN114711373A (en) * | 2022-02-22 | 2022-07-08 | 黎平县霞宇油脂有限公司 | Processing method of camellia oil flavored cereal glutinous rice flour |
| CN114711373B (en) * | 2022-02-22 | 2024-04-19 | 黎平县霞宇油脂有限公司 | Processing method of camellia oil flavored cereal glutinous rice flour |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110140863A (en) | A kind of production method of water-milling glutinous rice flour | |
| CN105692587A (en) | Nitrogen-doped carbon aerogel prepared by utilizing natural-structure macromolecular nano-fiber aerogel and preparation method of nitrogen-doped carbon aerogel | |
| CN103689360A (en) | High-efficiency energy-saving rice vermicelli preparation method | |
| CN108486671A (en) | A kind of high water-retention plant cellulose micro-/ nano fibril and the preparation method and application thereof | |
| CN107311824A (en) | A kind of preparation method of planting edible mushroom water-loss reducer | |
| CN102585018A (en) | Method for modifying lotus-seed starch under ultrahigh pressure | |
| CN105088900A (en) | Production method for packaging paper | |
| CN104497155A (en) | Modified starch for environment-friendly starch-based wallpaper glue and preparation method of modified starch | |
| CN107254802B (en) | A kind of retention aid for paper making | |
| CN109251278A (en) | A kind of preparation method of mushroom bran base high water-absorption resin | |
| CN112956694A (en) | Method for increasing content of slowly digestible starch and anti-digestible starch in starch | |
| CN105481987A (en) | Method for preparing pregelatinized starch from wheat B starch | |
| CN103224565B (en) | Utilize straw for the method for the carboxymethyl cellulose of printing gum | |
| CN106942782A (en) | A kind of reconstituted tobacco paper substrate preparation method of high retention | |
| CN103027245B (en) | Method for producing thin rice noodles by using broken rice as raw material | |
| CN101134782A (en) | Process for preparing modified galactomannan by semi-dry method | |
| CN110584137B (en) | Method for preparing insoluble dietary fiber by using apple pomace | |
| CN113995118B (en) | Preparation method of acorn vermicelli | |
| CN108250307B (en) | Preparation method of modified lycoris starch | |
| CN101747445B (en) | Method for preparing hydroxypropul starch under ultrasound and microwave synergistic effect | |
| CN114276577A (en) | Preparation method of starch-based porous material | |
| CN108085087A (en) | A kind of processing method of biomass fuel | |
| CN114920441A (en) | Cationic starch-based flocculant and preparation method and application thereof | |
| CN114145416A (en) | Method for processing glutinous rice flour by utilizing crushed glutinous rice through ultrasonic wet method | |
| US2178235A (en) | Method of producing dustless starch grits |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190820 |
|
| RJ01 | Rejection of invention patent application after publication |