CN112314848A - Preparation method of fried rice nutrition powder - Google Patents
Preparation method of fried rice nutrition powder Download PDFInfo
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- CN112314848A CN112314848A CN202011234559.2A CN202011234559A CN112314848A CN 112314848 A CN112314848 A CN 112314848A CN 202011234559 A CN202011234559 A CN 202011234559A CN 112314848 A CN112314848 A CN 112314848A
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- rice bran
- rice
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- transfer medium
- sieving
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 77
- 235000009566 rice Nutrition 0.000 title claims abstract description 77
- 239000000843 powder Substances 0.000 title claims abstract description 21
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 18
- 230000035764 nutrition Effects 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 76
- 238000012546 transfer Methods 0.000 claims abstract description 23
- 238000007873 sieving Methods 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000012216 screening Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 239000003963 antioxidant agent Substances 0.000 claims description 12
- 230000003078 antioxidant effect Effects 0.000 claims description 12
- 239000000839 emulsion Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
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- 238000012545 processing Methods 0.000 abstract description 7
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- YYGNTYWPHWGJRM-UHFFFAOYSA-N (6E,10E,14E,18E)-2,6,10,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaene Chemical compound CC(C)=CCCC(C)=CCCC(C)=CCCC=C(C)CCC=C(C)CCC=C(C)C YYGNTYWPHWGJRM-UHFFFAOYSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
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- 229920002488 Hemicellulose Polymers 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- BHEOSNUKNHRBNM-UHFFFAOYSA-N Tetramethylsqualene Natural products CC(=C)C(C)CCC(=C)C(C)CCC(C)=CCCC=C(C)CCC(C)C(=C)CCC(C)C(C)=C BHEOSNUKNHRBNM-UHFFFAOYSA-N 0.000 description 1
- 208000009911 Urinary Calculi Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- PRAKJMSDJKAYCZ-UHFFFAOYSA-N dodecahydrosqualene Natural products CC(C)CCCC(C)CCCC(C)CCCCC(C)CCCC(C)CCCC(C)C PRAKJMSDJKAYCZ-UHFFFAOYSA-N 0.000 description 1
- 229940114124 ferulic acid Drugs 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- FODTZLFLDFKIQH-FSVGXZBPSA-N gamma-Oryzanol (TN) Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)O[C@@H]2C([C@@H]3CC[C@H]4[C@]5(C)CC[C@@H]([C@@]5(C)CC[C@@]54C[C@@]53CC2)[C@H](C)CCC=C(C)C)(C)C)=C1 FODTZLFLDFKIQH-FSVGXZBPSA-N 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229940031439 squalene Drugs 0.000 description 1
- TUHBEKDERLKLEC-UHFFFAOYSA-N squalene Natural products CC(=CCCC(=CCCC(=CCCC=C(/C)CCC=C(/C)CC=C(C)C)C)C)C TUHBEKDERLKLEC-UHFFFAOYSA-N 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
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
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides a preparation method of fried rice nutrition powder, which comprises the following steps: 1) screening, selecting high-quality fresh rice bran raw material, and sieving with a 20-40 mesh sieve; 2) mixing materials: adding the screened rice bran into a mixer, and starting a stirrer; 3) preheating: adding a heat transfer medium into the frying machine according to the weight fraction of 1:1-10 of the raw material rice bran; 4) frying: the heat transfer medium and the rice bran are stir-fried together in the stir-frying machine; 5) sieving: sieving the fried heat transfer medium and rice bran; 6) drying; 7) packaging: and after the sieving is finished, the materials can be packaged and stored under the condition of cooling to normal temperature. The preparation method of the fried rice-delicacy nutrition powder provided by the invention can effectively inhibit the oxidation rancidity process of rice bran, and provides a basic guarantee for storage, processing and application of the rice-delicacy nutrition powder, so that the rice-delicacy nutrition powder can be stored for a long time at normal temperature.
Description
Technical Field
The invention relates to the field of deep processing of food and comprehensive utilization of byproducts, in particular to a preparation method of fried rice nutrition powder.
Background
The paddy is the first big food variety in China, about 2 hundred million tons of paddy are produced every year at present, and the process of processing the paddy into polished rice is as follows: hulling rice (removing hull) to obtain brown rice, and grinding the brown rice to obtain polished rice. The fine rice processing process is to grind off the seed coat, embryo and part of aleurone layer of the brown rice, and the ground product is rice bran. According to various domestic and foreign documents of grain chemistry, rice bran contains 90% of nutrients required by human body, and the nutrient content is more than 60% of whole grain rice, so that the rice bran is called as "a natural nutrient source".
The rice bran contains 15% of protein, 16% to 22% of fat, 3% to 8% of sugar, more than 40% of dietary fiber, hemicellulose and the like on average, and most of main fatty acids in the fat are monounsaturated and diunsaturated fatty acids such as oleic acid, linoleic acid and the like, so that the rice bran is very beneficial to the health of a human body. In addition, the rice bran has very characteristic micronutrient composition, contains vitamin E with very high physiological activity, gamma-aminobutyric acid, glutathione, squalene, vitamin B, inositol hexaphosphate, gamma-oryzanol, gamma-ferulic acid, N-dehydroceramide and the like, and the scientific research for many years proves that the substances have definite health-care function. Therefore, the rice bran is a renewable resource with high nutrient content and has potential good effects on regulating the physiological function of organisms and preventing and treating diseases. Has effects in controlling blood pressure, reducing cholesterol, relieving constipation, reducing urinary calculus, resisting cancer, caring skin, and protecting health. The development of the product has unique advantages for improving the nutrition of people in staple food grain areas.
However, rice bran has high polar lipid and high oxidase activity, so that the storage stability is poor, the peroxide value of the rice bran is generally over the edible standard after about 10 days, and the traditional stir-frying process cannot inhibit the lipid autoxidation process, and the peroxidase activity is high due to uneven heating, the storage stability is poor, so the rice bran is rarely utilized by food processing for a long time.
Disclosure of Invention
In order to solve the problems in the background art, the invention aims to provide a preparation method of fried rice-delicacy nutrition powder, which can effectively inhibit the oxidation rancidity process of rice bran and provide basic guarantee for storage, processing and application of the rice-delicacy nutrition powder.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
a preparation method of fried rice nutrition powder comprises the following steps:
1) screening, selecting high-quality fresh rice bran raw material, and sieving with a 20-40 mesh sieve;
2) mixing materials: adding the screened rice bran into a mixer, starting a stirrer, uniformly adding the antioxidant emulsion into the rice bran according to the weight ratio of the rice bran to the volume of the antioxidant emulsion and the ratio of 100: 5-8, and continuously stirring the mixture in the stirrer for a certain time until the antioxidant emulsion is uniformly distributed in the rice bran;
3) preheating: adding a heat transfer medium into a frying machine according to the weight fraction of 1:1-10 of the raw material rice bran, and adding the mixed rice bran when the preheating temperature reaches 120 ℃ and 150 ℃;
4) frying: stir-frying the heat transfer medium and the rice bran in a stir-frying machine, and stir-frying for a certain time with big fire;
5) sieving: sieving the fried heat transfer medium and rice bran to remove the heat transfer medium;
6) and (3) drying: after sieving, placing the rice bran powder in a drying oven, and drying until the moisture content is 8-10%;
7) packaging: after the materials are sieved, the materials can be packaged and stored under the condition of normal temperature, and the storage environment is a dry place which is cool and dry at normal temperature, so that direct sunlight is avoided.
As an improvement, in the step 3), the preheated heat transfer medium is broad bean, corn, soybean or hollow metal balls with the specific gravity close to that of the wet rice bran.
As an improvement, in the step 4), the frying time is 3-10 minutes.
As an improvement, in the step 6), the drying temperature is 60-80 ℃.
The invention has the beneficial effects that:
the method can effectively inhibit the oxidation rancidity process of the rice bran, and provides basic guarantee for the storage and processing application of the rice-delicacy nutrition powder, so that the rice-delicacy nutrition powder can be stored for a long time at normal temperature.
Detailed Description
The invention is illustrated below by means of specific examples, without being restricted thereto.
Example one
A preparation method of fried rice nutrition powder comprises the following steps:
1) screening, namely selecting high-quality fresh rice bran raw materials, and screening the rice bran raw materials through a 20-mesh screen;
2) mixing materials: adding the screened rice bran into a mixer, starting a stirrer, uniformly adding the antioxidant emulsion into the rice bran according to the proportion of the weight of the rice bran to the volume of the antioxidant emulsion of 100: 5, and continuously stirring the mixture in the stirrer for a certain time until the antioxidant emulsion is uniformly distributed in the rice bran;
3) preheating: adding a heat transfer medium into a frying machine according to the weight fraction of 1:1 of the raw material rice bran, and adding the mixed rice bran after the preheating temperature reaches 120 ℃;
4) frying: stir-frying the heat transfer medium and the rice bran in a stir-frying machine, and stir-frying for a certain time with big fire;
5) sieving: sieving the fried heat transfer medium and rice bran to remove the heat transfer medium;
6) and (3) drying: after sieving, placing the rice bran powder in a drying box, and drying until the moisture content is 8%;
7) packaging: after the materials are sieved, the materials can be packaged and stored under the condition of normal temperature, and the storage environment is a dry place which is cool and dry at normal temperature, so that direct sunlight is avoided.
In the step 3), the preheated heat transfer medium is broad bean, corn, soybean or hollow metal ball with the specific gravity close to that of the wet rice bran.
In the step 4), the stir-frying time is 3 minutes.
In the step 6), the drying temperature is 60 ℃.
Example two
A preparation method of fried rice nutrition powder comprises the following steps:
1) screening, namely selecting high-quality fresh rice bran raw materials, and screening the rice bran raw materials through a 40-mesh screen;
2) mixing materials: adding the screened rice bran into a mixer, starting a stirrer, uniformly adding the antioxidant emulsion into the rice bran according to the weight ratio of the rice bran to the volume of the antioxidant emulsion according to the ratio of 100: 8, and continuously stirring the mixture in the stirrer for a certain time until the antioxidant emulsion is uniformly distributed in the rice bran;
3) preheating: adding a heat transfer medium into a frying machine according to the weight fraction of 1:10 of the raw material rice bran, and adding the mixed rice bran after the preheating temperature reaches 150 ℃;
4) frying: stir-frying the heat transfer medium and the rice bran in a stir-frying machine, and stir-frying for a certain time with big fire;
5) sieving: sieving the fried heat transfer medium and rice bran to remove the heat transfer medium;
6) and (3) drying: after sieving, placing the rice bran powder in a drying box, and drying until the moisture content is 10%;
7) packaging: after the materials are sieved, the materials can be packaged and stored under the condition of normal temperature, and the storage environment is a dry place which is cool and dry at normal temperature, so that direct sunlight is avoided.
In the step 3), the preheated heat transfer medium is broad bean, corn, soybean or hollow metal ball with the specific gravity close to that of the wet rice bran.
In the step 4), the stir-frying time is 8 minutes.
In the step 6), the drying temperature is 80 ℃.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (4)
1. A preparation method of fried rice nutrition powder is characterized by comprising the following steps:
1) screening, selecting high-quality fresh rice bran raw material, and sieving with a 20-40 mesh sieve;
2) mixing materials: adding the screened rice bran into a mixer, starting a stirrer, uniformly adding the antioxidant emulsion into the rice bran according to the weight ratio of the rice bran to the volume of the antioxidant emulsion in a ratio of 00: 5-8, and continuously stirring the mixture in the stirrer for a certain time until the antioxidant emulsion is uniformly distributed in the rice bran;
3) preheating: adding a heat transfer medium into a frying machine according to the weight fraction of 1:1-10 of the raw material rice bran, and adding the mixed rice bran when the preheating temperature reaches 120 ℃ and 150 ℃;
4) frying: stir-frying the heat transfer medium and the rice bran in a stir-frying machine, and stir-frying for a certain time with big fire;
5) sieving: sieving the fried heat transfer medium and rice bran to remove the heat transfer medium;
6) and (3) drying: after sieving, placing the rice bran powder in a drying oven, and drying until the moisture content is 8-10%;
7) packaging: after the materials are sieved, the materials can be packaged and stored under the condition of normal temperature, and the storage environment is a dry place which is cool and dry at normal temperature, so that direct sunlight is avoided.
2. The method as claimed in claim 1, wherein the preheated heat transfer medium in the step 3) is broad bean, corn, soybean or hollow metal ball having a specific gravity close to that of the wet rice bran.
3. The method for preparing the fried rice-delicacy nutritional powder as claimed in claim 1, wherein in the step 4), the frying time is 3-10 minutes.
4. The method for preparing the fried rice-delicacy nutritional powder as claimed in claim 1, wherein in the step 6), the drying temperature is 60-80 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011234559.2A CN112314848A (en) | 2020-11-07 | 2020-11-07 | Preparation method of fried rice nutrition powder |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011234559.2A CN112314848A (en) | 2020-11-07 | 2020-11-07 | Preparation method of fried rice nutrition powder |
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| CN112314848A true CN112314848A (en) | 2021-02-05 |
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| CN202011234559.2A Pending CN112314848A (en) | 2020-11-07 | 2020-11-07 | Preparation method of fried rice nutrition powder |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969614A (en) * | 2017-11-27 | 2018-05-01 | 山西西琳鸟农业科技开发有限公司 | Gold coarse cereals nutrition powder and preparation method thereof |
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| CN109221946A (en) * | 2018-08-24 | 2019-01-18 | 湖南米珍宝生物高科技有限公司 | A kind of brown rice skin powder extrusion is the preparation method of nutrition addition auxiliary material |
| CN111374265A (en) * | 2018-12-29 | 2020-07-07 | 上海交通大学 | Rice bran powder and processing method thereof |
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