CN111418767A - Preparation method of quick-frozen anti-aging retrogradation rice - Google Patents
Preparation method of quick-frozen anti-aging retrogradation rice Download PDFInfo
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- CN111418767A CN111418767A CN202010287620.3A CN202010287620A CN111418767A CN 111418767 A CN111418767 A CN 111418767A CN 202010287620 A CN202010287620 A CN 202010287620A CN 111418767 A CN111418767 A CN 111418767A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 127
- 235000009566 rice Nutrition 0.000 title claims abstract description 127
- 230000003712 anti-aging effect Effects 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 126
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 239000004382 Amylase Substances 0.000 claims abstract description 28
- 102000013142 Amylases Human genes 0.000 claims abstract description 28
- 108010065511 Amylases Proteins 0.000 claims abstract description 28
- 235000019418 amylase Nutrition 0.000 claims abstract description 28
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 22
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 22
- 108010015776 Glucose oxidase Proteins 0.000 claims abstract description 22
- 239000004366 Glucose oxidase Substances 0.000 claims abstract description 22
- 229920000294 Resistant starch Polymers 0.000 claims abstract description 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 22
- 239000003513 alkali Substances 0.000 claims abstract description 22
- 229940116332 glucose oxidase Drugs 0.000 claims abstract description 22
- 235000019420 glucose oxidase Nutrition 0.000 claims abstract description 22
- 239000000787 lecithin Substances 0.000 claims abstract description 22
- 229940067606 lecithin Drugs 0.000 claims abstract description 22
- 235000010445 lecithin Nutrition 0.000 claims abstract description 22
- 235000021254 resistant starch Nutrition 0.000 claims abstract description 22
- 239000005720 sucrose Substances 0.000 claims abstract description 22
- -1 sucrose ester Chemical class 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims description 20
- 238000005406 washing Methods 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 abstract description 8
- 235000019698 starch Nutrition 0.000 abstract description 8
- 239000008107 starch Substances 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 230000001934 delay Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 7
- 239000003963 antioxidant agent Substances 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 238000002425 crystallisation Methods 0.000 description 3
- 230000008025 crystallization Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Images
Classifications
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L29/03—Organic compounds
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
- A23L7/139—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals 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
Abstract
The invention discloses a preparation method of quick-frozen anti-aging retrogradation rice, which comprises the following raw materials in parts by weight: 30-40 parts of sticky rice, 20-25 parts of amylase, 10-15 parts of alkali, 2-5 parts of green water monoglyceride, 1-5 parts of sucrose ester, 10-15 parts of glucose oxidase, 10-15 parts of resistant starch and 17-20 parts of lecithin. According to the invention, by adding the sticky rice and the amylase, the characteristic that the amylase delays starch retrogradation can be utilized, so that the retrogradation resistance of the sticky rice is increased, and the sticky rice with the best retrogradation resistance effect is used as a main material, so that the integral retrogradation resistance is improved.
Description
Technical Field
The invention relates to the technical field of retrogradation rice, in particular to a method for making quick-frozen anti-aging retrogradation rice.
Background
The instant rice is the second staple food type of instant food after convenience, and is divided into two types, namely dehydrated rice and non-dehydrated rice, the non-dehydrated rice is also called soft rice, the moisture content is about 60 percent generally, and the instant rice is easy to age and regenerate after being stored under the condition of the moisture content, so that the taste of the rice can be influenced, and the instant rice is difficult to digest, so that the intestines and the stomach of an eater are uncomfortable. Based on the above, the main reason for aging and retrogradation of rice is caused by crystallization of starch during storage, and therefore, researchers have suggested that microwave heating is adopted before non-dehydrated rice is eaten, so that when the rice is treated in ways such as soaking in boiled water or self-heating, the rice is not uniformly heated, and the rice is eaten with undercooked feeling; in addition, researchers have also made dehydrated rice by making it such that the moisture content is controlled below 10%, making starch less prone to retrogradation, inhibiting the growth and reproduction of microorganisms, and extending the shelf life of rice to more than 1 year.
Patent No. CN201610893838.7 discloses a method for making quick-frozen anti-aging retrogradation rice, which comprises the steps of dividing the process of heating and curing rice into two times of water addition, so that the rice absorbs water twice, curing the rice through two times of heating treatment, and converting starch, protein and the like in the rice to generate fragrance, thereby improving the taste of the prepared rice; the vacuum cooling treatment of the rice is combined, so that the crystallization of the starch is avoided in the cooling process of the rice, and the temperature limitation in the storage process is combined, so that the internal nutrient substances of the rice are stably stored, the crystallization phenomenon of the starch in the rice is effectively avoided, the retrogradation of the rice is effectively controlled, the taste of the rice is improved, and the quality guarantee period of the rice is prolonged.
However, in the actual use process, the anti-aging performance of the retrogradation rice is improved by heating and adding edible oil and the like, only the anti-aging performance of a small amount of rice is improved, and the anti-aging performance of the rice cannot be greatly improved.
Disclosure of Invention
The invention aims to provide a method for making quick-frozen anti-aging retrogradation rice, which solves the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of quick-frozen anti-aging steamed rice comprises 30-40 parts of glutinous rice, 20-25 parts of amylase, 10-15 parts of alkali, 2-5 parts of green water monoglyceride, 1-5 parts of sucrose ester, 10-15 parts of glucose oxidase, 10-15 parts of resistant starch and 17-20 parts of lecithin.
In a preferred embodiment of the present invention, the composition comprises 30 parts of glutinous rice, 20 parts of amylase, 10 parts of alkali, 2 parts of green water monoglyceride, 1 part of sucrose ester, 10 parts of glucose oxidase, 10 parts of resistant starch and 17 parts of lecithin.
In a preferred embodiment of the present invention, the food comprises 35 parts of glutinous rice, 23 parts of amylase, 14 parts of alkali, 3 parts of green water monoglyceride, 3 parts of sucrose ester, 12 parts of glucose oxidase, 13 parts of resistant starch and 18 parts of lecithin.
In a preferred embodiment of the present invention, the composition comprises 40 parts of glutinous rice, 25 parts of amylase, 15 parts of alkali, 5 parts of green water monoglyceride, 5 parts of sucrose ester, 15 parts of glucose oxidase, 15 parts of resistant starch and 20 parts of lecithin.
As a preferred embodiment of the invention, the preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: firstly, washing rice, soaking rice and dry rice, then adding water, amylase, alkali, green water monoglyceride, sucrose ester, glucose oxidase, resistant starch and lecithin according to a proportion, and preparing half-cooked rice by using a heating device;
step two: adding water, stirring, heating to obtain cooked rice, and cooling with vacuum machine;
step three: finally, freezing and preserving at the temperature of-25 ℃ to-10 ℃;
step four: and packaging the refrigerated retrogradation rice and waiting for delivery from the warehouse.
As a preferred embodiment of the present invention, the rice washing mechanism in the first step may be one or more of a hydraulic rice washing machine, an automatic impurity removing rice washing machine and a screw type rice washing machine.
As a preferred embodiment of the present invention, the vacuum cooler in the second step may be one or more of an air-cooled vacuum cooler, a water-cooled vacuum cooler, a single-door vacuum cooler and a double-door vacuum cooler.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, by adding the sticky rice and the amylase, the characteristic that the amylase delays starch retrogradation can be utilized, so that the retrogradation resistance of the sticky rice is increased, the sticky rice with the best retrogradation resistance effect is used as a main material, and the integral retrogradation resistance is improved.
Drawings
Other features, objects and advantages of the invention will become more apparent upon reading of the detailed description of non-limiting embodiments with reference to the following drawings:
FIG. 1 is a flow chart of a manufacturing method of quick-frozen anti-aging retrogradation rice of the invention;
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Referring to fig. 1, the present invention provides a technical solution: a preparation method of quick-frozen anti-aging steamed rice comprises 30-40 parts of glutinous rice, 20-25 parts of amylase, 10-15 parts of alkali, 2-5 parts of green water monoglyceride, 1-5 parts of sucrose ester, 10-15 parts of glucose oxidase, 10-15 parts of resistant starch and 17-20 parts of lecithin.
Further, 30 parts of sticky rice, 20 parts of amylase, 10 parts of alkali, 2 parts of green water monoglyceride, 1 part of sucrose ester, 10 parts of glucose oxidase, 10 parts of resistant starch and 17 parts of lecithin.
Further, 35 parts of glutinous rice, 23 parts of amylase, 14 parts of alkali, 3 parts of green water monoglyceride, 3 parts of sucrose ester, 12 parts of glucose oxidase, 13 parts of resistant starch and 18 parts of lecithin.
Further, 40 parts of glutinous rice, 25 parts of amylase, 15 parts of alkali, 5 parts of green water monoglyceride, 5 parts of sucrose ester, 15 parts of glucose oxidase, 15 parts of resistant starch and 20 parts of lecithin.
Further, the preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: firstly, washing rice, soaking rice and dry rice, then adding water, amylase, alkali, green water monoglyceride, sucrose ester, glucose oxidase, resistant starch and lecithin according to a proportion, and preparing half-cooked rice by using a heating device;
step two: adding water, stirring, heating to obtain cooked rice, and cooling with vacuum machine;
step three: finally, freezing and preserving at the temperature of-25 ℃ to-10 ℃;
step four: and packaging the refrigerated retrogradation rice and waiting for delivery from the warehouse.
Further, the rice washing mechanism in the first step can be one or more of a hydraulic rice washing machine, an automatic impurity removal type rice washing machine and a spiral rice washing machine.
Further, the vacuum cooler in the second step may be one or more of an air-cooled vacuum cooler, a water-cooled vacuum cooler, a single-door vacuum cooler and a double-door vacuum cooler.
Example one
The anti-retrogradation rice material comprises the following raw materials in parts by weight: 30 parts of sticky rice, 20 parts of amylase, 10 parts of alkali, 2 parts of green water monoglyceride, 1 part of sucrose ester, 10 parts of glucose oxidase, 10 parts of resistant starch and 17 parts of lecithin.
The preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: firstly, washing rice, soaking rice and dry rice, then adding water, amylase, alkali, green water monoglyceride, sucrose ester, glucose oxidase, resistant starch and lecithin according to a proportion, and preparing half-cooked rice by using a heating device;
step two: adding water, stirring, heating to obtain cooked rice, and cooling with vacuum machine;
step three: finally, freezing and preserving at the temperature of-25 ℃ to-10 ℃;
step four: and packaging the refrigerated retrogradation rice and waiting for delivery from the warehouse.
Example two
The anti-retrogradation rice material comprises the following raw materials in parts by weight: 35 parts of sticky rice, 23 parts of amylase, 14 parts of alkali, 3 parts of green water monoglyceride, 3 parts of sucrose ester, 12 parts of glucose oxidase, 13 parts of resistant starch and 18 parts of lecithin.
The preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: firstly, washing rice, soaking rice and dry rice, then adding water, amylase, alkali, green water monoglyceride, sucrose ester, glucose oxidase, resistant starch and lecithin according to a proportion, and preparing half-cooked rice by using a heating device;
step two: adding water, stirring, heating to obtain cooked rice, and cooling with vacuum machine;
step three: finally, freezing and preserving at the temperature of-25 ℃ to-10 ℃;
step four: and packaging the refrigerated retrogradation rice and waiting for delivery from the warehouse.
EXAMPLE III
The anti-retrogradation rice material comprises the following raw materials in parts by weight: 40 parts of glutinous rice, 25 parts of amylase, 15 parts of alkali, 5 parts of green water monoglyceride, 5 parts of sucrose ester, 15 parts of glucose oxidase, 15 parts of resistant starch and 20 parts of lecithin.
The preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: firstly, washing rice, soaking rice and dry rice, then adding water, amylase, alkali, green water monoglyceride, sucrose ester, glucose oxidase, resistant starch and lecithin according to a proportion, and preparing half-cooked rice by using a heating device;
step two: adding water, stirring, heating to obtain cooked rice, and cooling with vacuum machine;
step three: finally, freezing and preserving at the temperature of-25 ℃ to-10 ℃;
step four: and packaging the refrigerated retrogradation rice and waiting for delivery from the warehouse.
Data parameters for conventional anti-retrogradation rice table 1 are as follows:
| test items | Resistance to retrogradation | Degree of surface wettability | Antioxidant capacity |
| Parameter index | In | In general | In general |
Example first anti-retrogradation rice data parameters table 2 below:
| test items | Resistance to retrogradation | Degree of surface wettability | Antioxidant capacity |
| Parameter index | Good effect | Superior food | Good effect |
Examples secondary retrogradation rice data parameters table 3 is as follows:
| test items | Resistance to retrogradation | Degree of surface wettability | Antioxidant capacity |
| Parameter index | Superior food | Excellence in | Superior food |
Example three anti-retrogradation rice data parameters table 4 is as follows:
| test items | Resistance to retrogradation | Degree of surface wettability | Antioxidant capacity |
| Parameter index | Excellence in | Excellence in | Superior food |
In summary, referring to the data comparison in tables 1, 2, 3 and 4, the present invention can increase the retrogradation resistance of glutinous rice by adding glutinous rice and amylase by using the feature of amylase to retard retrogradation of starch, and improve the overall retrogradation resistance by using glutinous rice with the best retrogradation resistance as the main material.
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (7)
1. A method for making quick-frozen anti-aging retrogradation rice is characterized by comprising the following steps: 30-40 parts of sticky rice, 20-25 parts of amylase, 10-15 parts of alkali, 2-5 parts of green water monoglyceride, 1-5 parts of sucrose ester, 10-15 parts of glucose oxidase, 10-15 parts of resistant starch and 17-20 parts of lecithin.
2. The method for making quick-frozen anti-aging retrogradation rice as claimed in claim 1, wherein: 30 parts of sticky rice, 20 parts of amylase, 10 parts of alkali, 2 parts of green water monoglyceride, 1 part of sucrose ester, 10 parts of glucose oxidase, 10 parts of resistant starch and 17 parts of lecithin.
3. The method for making quick-frozen anti-aging retrogradation rice as claimed in claim 1, wherein: 35 parts of sticky rice, 23 parts of amylase, 14 parts of alkali, 3 parts of green water monoglyceride, 3 parts of sucrose ester, 12 parts of glucose oxidase, 13 parts of resistant starch and 18 parts of lecithin.
4. The method for making quick-frozen anti-aging retrogradation rice as claimed in claim 1, wherein: 40 parts of glutinous rice, 25 parts of amylase, 15 parts of alkali, 5 parts of green water monoglyceride, 5 parts of sucrose ester, 15 parts of glucose oxidase, 15 parts of resistant starch and 20 parts of lecithin.
5. The method for making quick-frozen anti-aging retrogradation rice as claimed in claim 1, wherein: the preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: firstly, washing rice, soaking rice and dry rice, then adding water, amylase, alkali, green water monoglyceride, sucrose ester, glucose oxidase, resistant starch and lecithin according to a proportion, and preparing half-cooked rice by using a heating device;
step two: adding water, stirring, heating to obtain cooked rice, and cooling with vacuum machine;
step three: finally, freezing and preserving at the temperature of-25 ℃ to-10 ℃;
step four: and packaging the refrigerated retrogradation rice and waiting for delivery from the warehouse.
6. The method for making quick-frozen anti-aging retrogradation rice as claimed in claim 5, wherein: the rice washing mechanism in the first step can be one or more of a hydraulic rice washing machine, an automatic impurity removal rice washing machine and a spiral rice washing machine.
7. The method for making quick-frozen anti-aging retrogradation rice as claimed in claim 5, wherein: the vacuum cooler in the second step can be one or more of an air-cooled vacuum cooler, a water-cooled vacuum cooler, a single-door vacuum cooler and a double-door vacuum cooler.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115067372A (en) * | 2022-06-09 | 2022-09-20 | 广西朗盛食品科技有限公司 | Anti-caking sweet potato bread and making method thereof |
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2020
- 2020-04-13 CN CN202010287620.3A patent/CN111418767A/en active Pending
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| JPH07289186A (en) * | 1994-04-26 | 1995-11-07 | Akiko Matsunaga | Enzyme composition for rice cooking, preparation of cooked rice using the composition and cooked rice |
| JP2006174782A (en) * | 2004-12-24 | 2006-07-06 | House Foods Corp | Method for producing boiled rice |
| JP2011167154A (en) * | 2010-02-22 | 2011-09-01 | Mitsukan Group Honsha:Kk | Boiled rice suitable for preservation, method for producing boiled rice and boiled rice processing improver used therefor |
| CN102669538A (en) * | 2011-03-07 | 2012-09-19 | 长春大学 | Method for delaying rice retrogradation |
| CN105658085A (en) * | 2013-10-24 | 2016-06-08 | 日清食品控股株式会社 | Process for producing processed cooked rice, and processed cooked rice |
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| Title |
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| 张燕萍等: "提高即食米饭抗老化的研究", 《中国粮油学报》 * |
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| CN115067372A (en) * | 2022-06-09 | 2022-09-20 | 广西朗盛食品科技有限公司 | Anti-caking sweet potato bread and making method thereof |
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Application publication date: 20200717 |