CN111374274A - Preparation method for improving quality of rice - Google Patents
Preparation method for improving quality of rice Download PDFInfo
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- CN111374274A CN111374274A CN201811623784.8A CN201811623784A CN111374274A CN 111374274 A CN111374274 A CN 111374274A CN 201811623784 A CN201811623784 A CN 201811623784A CN 111374274 A CN111374274 A CN 111374274A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 82
- 235000009566 rice Nutrition 0.000 title claims abstract description 82
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 81
- 239000002131 composite material Substances 0.000 claims abstract description 24
- 238000002791 soaking Methods 0.000 claims abstract description 21
- 239000003607 modifier Substances 0.000 claims abstract description 16
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 11
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 11
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 11
- 239000000845 maltitol Substances 0.000 claims abstract description 11
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 11
- 229940035436 maltitol Drugs 0.000 claims abstract description 11
- 235000010449 maltitol Nutrition 0.000 claims abstract description 11
- 239000000600 sorbitol Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims 1
- 238000002604 ultrasonography Methods 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 5
- 229920000856 Amylose Polymers 0.000 abstract description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 abstract description 4
- 235000013339 cereals Nutrition 0.000 abstract description 4
- 229960002920 sorbitol Drugs 0.000 abstract description 4
- 239000011148 porous material Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 2
- 229920002472 Starch Polymers 0.000 description 10
- 235000019698 starch Nutrition 0.000 description 10
- 239000008107 starch Substances 0.000 description 10
- 238000010411 cooking Methods 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
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
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- 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
- 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
-
- 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
- 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
- A23L29/37—Sugar alcohols
-
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method for improving the quality of rice, and belongs to the key technical field of grain processing. The main production process of the rice comprises the following steps: rice is quickly elutriated, then is soaked in the composite modifier with the assistance of ultrasound, and finally is cooked. According to the invention, functional natural modifiers such as fructo-oligosaccharide, sorbitol and maltitol are adopted to carry out ultrasonic-assisted soaking on rice, so that the hardness of the rice can be obviously reduced, the anti-retrogradation effect of the rice is improved, the amylose content of the rice is reduced, the pore structure is increased, the quality and the taste of the cooked rice are improved, and a practical and effective new way is provided for the production and processing of high-quality rice.
Description
Technical Field
The invention belongs to the key technical field of grain processing, and particularly relates to a preparation method of rice.
Background
Rice is one of the important grains and is staple food for most people in China. The rice is rich in starch, protein, fat, vitamins and a large amount of essential trace elements such as iron, manganese, copper, zinc, selenium and calcium, and can provide rich nutrition for human bodies. The content of starch in rice is 60-70%, and during the cooking process of rice, the raw starch grains swell and break, and are combined with water molecules to form a viscous solution. Starch has a great influence on the taste of rice. During the low-temperature storage process, the rice is easy to age and has poor mouthfeel such as hardening, crisping and the like. This is because the hydrogen bonds between the starch molecules and the water molecules are broken, and the hydrogen bonds between the starch molecules are recombined, so that the starch molecules are rearranged into ordered crystals to precipitate, and simultaneously, the water in the starch colloid is gradually removed to generate the water-separating effect. The aged rice has reduced taste and influence on digestion and absorption. Therefore, the rice is pretreated by finding an effective means, so that the nutrition and the palatability of the rice are improved.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method for improving the quality of rice, which utilizes functional natural modifiers such as fructo-oligosaccharide, sorbitol and maltitol to perform ultrasonic-assisted soaking and cooking on rice, can effectively improve the taste and quality of the rice, obviously improves the anti-retrogradation property, and has better application prospect.
The preparation method for improving the quality of the cooked rice specifically comprises the following steps:
(1) elutriation and draining: selecting full-grain rice as a raw material, quickly washing the rice, and draining.
(2) Soaking: soaking the rice in the composite modifier and water, wherein the mass ratio of the rice to the composite modifier to the water is 1 (0.04-0.06) to 1.3-1.5, and then soaking by using ultrasonic assistance, wherein the ultrasonic power is 600-700w, and the time is 20-30 min.
The composite modifier comprises, by mass, 60-80% of fructo-oligosaccharide, 10-20% of sorbitol and 10-20% of maltitol.
Preferably, the mass ratio of the rice, the composite modifier and the water is 1: 0.05: 1.4.
(3) and (3) cooking: and (3) putting the rice, the water and the composite modifier in the step (2) into a steamer for steaming.
Has the advantages that:
compared with the traditional rice cooking process, the ultrasonic-assisted soaking of the functional natural modifiers such as fructo-oligosaccharide, sorbitol and maltitol on rice can improve the texture quality and the edible mouthfeel of the cooked rice, and the nutritional quality of the rice is improved due to the addition of the functional natural modifiers. The invention utilizes the synergistic effect of fructo-oligosaccharide, maltitol and sorbitol to change starch components, inhibit starch retrogradation, obviously improve the hardness and chewiness of rice and reduce the aging degree during storage.
Drawings
FIG. 1 shows the effect of anti-retrogradation effect of rice in control and treated groups within 24 hours;
FIG. 2 is a comparison of amylose content in control and treated rice;
FIG. 3 shows the microstructure change of the rice after lyophilization in the control group and the treatment group.
Detailed Description
The invention is further described below with reference to the accompanying drawings and specific examples.
Example 1:
selecting full-grain rice as a raw material, quickly washing the rice, and draining. Soaking the washed and drained rice in a composite modifier and water, wherein the mass ratio of the rice to the composite modifier to the water is 1: 0.05: 1.4, the compound modifier comprises 60 percent of fructo-oligosaccharide, 20 percent of sorbitol and 20 percent of maltitol according to the proportion, and then is soaked by ultrasonic assistance, the ultrasonic power is 600w, and the time is 20 min. And putting the soaked rice and the soaking solution into a steamer for steaming for 30 min.
Example 2:
selecting full-grain rice as a raw material, quickly washing the rice, and draining. Soaking the washed and drained rice in a composite steeping fluid, wherein the mass ratio of the rice, a composite modifying agent and water is 1:0.04:1.3, the component ratio of the composite modifying agent is 80% of fructo-oligosaccharide, 10% of sorbitol and 10% of maltitol, and then soaking by using ultrasound assistance, wherein the ultrasound power is 700w, and the time is 30 min. And putting the soaked rice and the soaking solution into a steamer for steaming for 30 min.
Example 3:
selecting full-grain rice as a raw material, quickly washing the rice, and draining. Soaking the washed and drained rice in a composite steeping fluid, wherein the mass ratio of the rice, a composite modifying agent and water is 1:0.04:1.5, the component ratio of the composite modifying agent is 70% of fructo-oligosaccharide, 10% of sorbitol and 20% of maltitol, and then soaking with the assistance of ultrasound, wherein the ultrasound power is 650w, and the time is 25 min. And putting the soaked rice and the soaking solution into a steamer for steaming for 30 min.
Example 4:
selecting full-grain rice as a raw material, quickly washing the rice, and draining. Soaking the washed and drained rice in a composite steeping fluid, wherein the mass ratio of the rice, a composite modifying agent and water is 1:0.06:1.3, the component ratio of the composite modifying agent is 70% of fructo-oligosaccharide, 20% of sorbitol and 10% of maltitol, and then soaking by using ultrasound assistance, wherein the ultrasound power is 700w, and the time is 30 min. And putting the soaked rice and the soaking solution into a steamer for steaming for 30 min.
Example 5:
selecting full-grain rice as a raw material, quickly washing the rice, and draining. Soaking the washed and drained rice in a composite steeping fluid, wherein the mass ratio of the rice, a composite modifying agent and water is 1:0.06:1.5, the component ratio of the composite modifying agent is 80% of fructo-oligosaccharide, 10% of sorbitol and 10% of maltitol, and then soaking by using ultrasound assistance, wherein the ultrasound power is 700w, and the time is 30 min. And putting the soaked rice and the soaking solution into a steamer for steaming for 30 min.
The rice (treated group) prepared by the embodiment of the invention is compared with the traditional steamed rice (control group), and the figure 1 shows that the hardness of the treated group is obviously reduced by comparing the influence of the anti-retrogradation effect of the rice within 24 hours; FIG. 2 is a comparison of amylose content in rice, wherein the amylose content of the treated groups was significantly reduced; fig. 3 is a schematic diagram showing the change of the microstructure of the freeze-dried rice, the pore structure of the treatment group is increased, and the edible taste and quality are obviously improved. The conventional steamed rice and the rice prepared according to the present invention were subjected to thermal property measurement, and the results are shown in the following table 1: compared with the control group, the rice obtained by the invention obviously reduces the gelatinization enthalpy of the rice and reduces the energy consumption required by gelatinization.
TABLE 1 change in thermodynamic characteristics before and after rice treatment
Claims (4)
1. A preparation method for improving the quality of rice is characterized by comprising the following specific steps:
(1) selecting full-grain rice as a raw material, quickly washing the rice, and draining;
(2) adding water and a composite modifying agent to soak the rice, wherein the mass ratio of the rice, the composite modifying agent and the water is 1 (0.04-0.06) to 1.3-1.5, and then soaking by using ultrasonic assistance, wherein the ultrasonic power is 600 + 700w, and the time is 20-30 min;
(3) and (3) putting the rice, the water and the composite modifier in the step (2) into a steamer for steaming.
2. The preparation method according to claim 1, wherein in the step (2), the composition of the complex modifier comprises 60-80% of fructo-oligosaccharide, 10-20% of sorbitol, 10-20% of maltitol and 100% of total mass.
3. The preparation method according to claim 1, wherein in the step (2), the mass ratio of the rice, the composite modifier and the water is 1: 0.05: 1.4.
4. high quality cooked rice prepared by the method according to any one of claims 1 to 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811623784.8A CN111374274A (en) | 2018-12-28 | 2018-12-28 | Preparation method for improving quality of rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811623784.8A CN111374274A (en) | 2018-12-28 | 2018-12-28 | Preparation method for improving quality of rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111374274A true CN111374274A (en) | 2020-07-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201811623784.8A Pending CN111374274A (en) | 2018-12-28 | 2018-12-28 | Preparation method for improving quality of rice |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845943A (en) * | 2018-12-12 | 2019-06-07 | 武汉轻工大学 | Antibacterial anti-aging instant-rice of one kind and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4852957A (en) * | 1971-11-06 | 1973-07-25 | ||
| JPH06253974A (en) * | 1993-03-03 | 1994-09-13 | Matsushita Electric Ind Co Ltd | Rice cooker |
| CN102067969A (en) * | 2009-11-25 | 2011-05-25 | 天津天隆农业科技有限公司 | Composite reinforced multinutrition rice and process thereof |
| CN102488141A (en) * | 2011-11-28 | 2012-06-13 | 江南大学 | Method for manufacturing instant rice through ultrasonic wave and ultrahigh pressure with cooperation of anti-aging agent permeation |
| CN105639224A (en) * | 2014-11-11 | 2016-06-08 | 丰益(上海)生物技术研发中心有限公司 | Rice quality modifying agent and method for improving rice quality |
| CN108522999A (en) * | 2018-02-06 | 2018-09-14 | 江南大学 | A kind of production method of anti-aging instant-rice |
-
2018
- 2018-12-28 CN CN201811623784.8A patent/CN111374274A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4852957A (en) * | 1971-11-06 | 1973-07-25 | ||
| JPH06253974A (en) * | 1993-03-03 | 1994-09-13 | Matsushita Electric Ind Co Ltd | Rice cooker |
| CN102067969A (en) * | 2009-11-25 | 2011-05-25 | 天津天隆农业科技有限公司 | Composite reinforced multinutrition rice and process thereof |
| CN102488141A (en) * | 2011-11-28 | 2012-06-13 | 江南大学 | Method for manufacturing instant rice through ultrasonic wave and ultrahigh pressure with cooperation of anti-aging agent permeation |
| CN105639224A (en) * | 2014-11-11 | 2016-06-08 | 丰益(上海)生物技术研发中心有限公司 | Rice quality modifying agent and method for improving rice quality |
| CN108522999A (en) * | 2018-02-06 | 2018-09-14 | 江南大学 | A kind of production method of anti-aging instant-rice |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845943A (en) * | 2018-12-12 | 2019-06-07 | 武汉轻工大学 | Antibacterial anti-aging instant-rice of one kind and preparation method thereof |
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