CN112690397A - Black rice flour and preparation method thereof - Google Patents
Black rice flour and preparation method thereof Download PDFInfo
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- CN112690397A CN112690397A CN202011530138.4A CN202011530138A CN112690397A CN 112690397 A CN112690397 A CN 112690397A CN 202011530138 A CN202011530138 A CN 202011530138A CN 112690397 A CN112690397 A CN 112690397A
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- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 71
- 235000013312 flour Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000209094 Oryza Species 0.000 claims abstract description 41
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 41
- 235000009566 rice Nutrition 0.000 claims abstract description 41
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims description 60
- 235000015110 jellies Nutrition 0.000 claims description 60
- 239000008274 jelly Substances 0.000 claims description 60
- 238000001816 cooling Methods 0.000 claims description 30
- 230000032683 aging Effects 0.000 claims description 28
- 235000020195 rice milk Nutrition 0.000 claims description 20
- 241000276425 Xiphophorus maculatus Species 0.000 claims description 15
- 238000000227 grinding Methods 0.000 claims description 11
- 238000005096 rolling process Methods 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 238000007493 shaping process Methods 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims 7
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 229930002877 anthocyanin Natural products 0.000 abstract description 2
- 235000010208 anthocyanin Nutrition 0.000 abstract description 2
- 239000004410 anthocyanin Substances 0.000 abstract description 2
- 150000004636 anthocyanins Chemical class 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000012149 noodles Nutrition 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 241000237858 Gastropoda Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses black rice flour and a preparation method thereof, and relates to the technical field of rice flour, wherein the black rice flour comprises the following raw material components in parts by weight: 15-25 parts of black rice, 50-70 parts of rice and 10-30 parts of starch. The black rice flour provided by the invention adopts black rice, rice and starch as raw materials, the black rice contains anthocyanin which can regulate blood sugar, lose weight and reduce blood fat, and the black rice is matched with the rice and the starch, so that the rough taste of the black rice can be improved, and the color, the taste, the fragrance and the nutrition of the rice flour are improved. The black rice flour provided by the invention is fine and thin, is easy to taste, can be eaten after being boiled in water for 2-3 minutes, is convenient and quick, and is rich in nutrition.
Description
Technical Field
The invention relates to the technical field of rice flour, and particularly relates to black rice flour and a preparation method thereof.
Background
The rice flour is a traditional food, and is various in types, including Guilin rice flour, snail rice flour, Dongguan rice flour and the like. Most of the existing dry rice noodles are round rice noodles and are all pressed rice noodles. The pressed rice flour has large volume and solid texture, is not easy to cook, and needs to be soaked for several hours in advance.
With the more and more rapid playing of modern life, the existing rice flour cannot meet the requirements of people on fine, thin and tasty rice flour which can be eaten after being boiled in water for 2-3 minutes, is convenient and rapid and has various nutrients.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides black rice flour and a preparation method thereof.
The black rice flour comprises the following raw material components in parts by weight: 15-25 parts of black rice, 50-70 parts of rice and 10-30 parts of starch.
Preferably, the black rice flour comprises the following raw material components in parts by weight: 25 parts of black rice, 60 parts of rice and 15 parts of starch.
The preparation method of the black rice flour comprises the following steps:
s1, cleaning and soaking black rice and rice to prepare soaked black rice and soaked rice;
s2, mixing the soaked black rice and the soaked rice, and grinding to obtain mixed rice milk A;
s3, adding starch into the mixed rice milk A to adjust the concentration, and preparing mixed rice milk B;
s4, steaming the mixed rice milk B, cooling for the first time, and drying for the first time to obtain sheet jelly dried for the first time;
s5, cooling the sheet jelly subjected to primary drying for the second time, separating and stacking, aging for the first time, rolling and stacking to obtain a plate-shaped sheet jelly, and stacking and shaping the plate-shaped sheet jelly to obtain a shaped sheet jelly;
and S6, carrying out secondary aging, shredding and secondary drying on the formed sheet jelly to obtain the black rice flour.
Preferably, in step S1, the soaking is performed for 6 hours.
Preferably, in step S2, the grinding is performed by using a stone mill at a rotation speed of 50-60 rpm, and the grinding is performed twice.
Preferably, in step S3, the adjusted concentration is adjusted to 22-28 baume degrees.
Preferably, in step S4, the steaming is performed at 100 ℃ for 40 seconds; the first cooling is cooling for 60s at 15-25 ℃; the first drying is divided into front section drying and rear section drying, the temperature of the front section drying is 80-85 ℃, the temperature of the rear section drying is 70-80 ℃, and the time of the first drying is 20 min; the water content of the sheet jelly after the first drying is 10-20%.
Preferably, in step S5, the second cooling is performed at 15-25 ℃ for 60S; the separating and stacking is to separate and stack the sheet jelly after the second cooling by a plastic net; the first aging is aging for 150-200min under the sealing condition at 15-25 ℃; the rolling and stacking is to remove the plastic net and roll the two sheet jelly sheets with the plastic net removed in one group in one direction; the length of the platy sheet jelly is 700mm, and the width of the platy sheet jelly is 160 mm; the stacking and shaping are to stack and shape 4 pieces of the platy sheet jelly horizontally and vertically.
Preferably, in step S6, the second aging is performed for 480-720min under the sealing condition at 15-25 ℃; the shredding is to be cut into 1.2-6mm in width; the second drying is drying for 6-12 hours at the temperature of 45-60 ℃.
The invention has the beneficial effects that:
(1) the black rice flour provided by the invention adopts black rice, rice and starch as raw materials, the black rice contains anthocyanin which can regulate blood sugar, lose weight and reduce blood fat, and the black rice is matched with the rice and the starch, so that the rough taste of the black rice can be improved, and the color, the taste, the fragrance and the nutrition of the rice flour are improved.
(2) The black rice flour provided by the invention is fine and thin, is easy to taste, can be eaten after being boiled in water for 2-3 minutes, is convenient and quick, and is rich in nutrition.
(3) The preparation method of the black rice flour provided by the invention has the advantages of easily available raw materials, simple operation and stable technology, and the prepared black rice flour has fine taste and is easy to cook, thereby having great commercial value.
Detailed Description
Hereinafter, embodiments of the present invention will be described in detail. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.
Example 1
The black rice flour comprises the following raw material components in parts by weight: 15 parts of black rice, 50 parts of rice and 30 parts of starch.
The preparation method of the black rice flour comprises the following steps:
s1, cleaning and soaking black rice and rice to prepare soaked black rice and soaked rice;
s2, mixing the soaked black rice and the soaked rice, and grinding to obtain mixed rice milk A;
s3, adding starch into the mixed rice milk A to adjust the concentration, and preparing mixed rice milk B;
s4, steaming the mixed rice milk B, cooling for the first time, and drying for the first time to obtain sheet jelly dried for the first time;
s5, cooling the sheet jelly subjected to primary drying for the second time, separating and stacking, aging for the first time, rolling and stacking to obtain a plate-shaped sheet jelly, and stacking and shaping the plate-shaped sheet jelly to obtain a shaped sheet jelly;
and S6, carrying out secondary aging, shredding and secondary drying on the formed sheet jelly to obtain the black rice flour.
In step S1, the soaking is performed for 6 hours.
In step S2, the grinding is performed twice by using a stone mill at a rotation speed of 55 rpm.
In step S3, the adjustment concentration is adjusted to 25 baume degrees.
In step S4, steaming is carried out for 40 seconds at 100 ℃; the first cooling is cooling for 60s at the temperature of 20 ℃; the first drying is divided into front section drying and rear section drying, the temperature of the front section drying is 85 ℃, the temperature of the rear section drying is 80 ℃, and the time of the first drying is 20 min; the water content of the sheet jelly after the primary drying is 15%.
In step S5, the second cooling is performed for 60S at 20 ℃; the separating and stacking is to separate and stack the sheet jelly after the second cooling by a plastic net; the first aging is aging for 175min under the sealing condition of 20 ℃; the rolling and stacking is to remove the plastic net and roll the two sheet jelly sheets with the plastic net removed in one group in one direction; the length of the platy sheet jelly is 700mm, and the width of the platy sheet jelly is 160 mm; the stacking and shaping are to stack and shape 4 pieces of the platy sheet jelly horizontally and vertically.
In step S6, the second aging is aging for 600min under the sealing condition of 20 ℃; the shredding is to be cut into 3.6mm in width; the second drying is drying for 9 hours at 50 ℃.
Example 2
The black rice flour comprises the following raw material components in parts by weight: 25 parts of black rice, 60 parts of rice and 15 parts of starch.
The preparation method of the black rice flour comprises the following steps:
s1, cleaning and soaking black rice and rice to prepare soaked black rice and soaked rice;
s2, mixing the soaked black rice and the soaked rice, and grinding to obtain mixed rice milk A;
s3, adding starch into the mixed rice milk A to adjust the concentration, and preparing mixed rice milk B;
s4, steaming the mixed rice milk B, cooling for the first time, and drying for the first time to obtain sheet jelly dried for the first time;
s5, cooling the sheet jelly subjected to primary drying for the second time, separating and stacking, aging for the first time, rolling and stacking to obtain a plate-shaped sheet jelly, and stacking and shaping the plate-shaped sheet jelly to obtain a shaped sheet jelly;
and S6, carrying out secondary aging, shredding and secondary drying on the formed sheet jelly to obtain the black rice flour.
In step S1, the soaking is performed for 6 hours.
In step S2, the grinding is performed twice by using a stone mill at a rotation speed of 55 rpm.
In step S3, the adjustment concentration is adjusted to 25 baume degrees.
In step S4, steaming is carried out for 40 seconds at 100 ℃; the first cooling is cooling for 60s at the temperature of 20 ℃; the first drying is divided into front section drying and rear section drying, the temperature of the front section drying is 85 ℃, the temperature of the rear section drying is 80 ℃, and the time of the first drying is 20 min; the water content of the sheet jelly after the primary drying is 15%.
In step S5, the second cooling is performed for 60S at 20 ℃; the separating and stacking is to separate and stack the sheet jelly after the second cooling by a plastic net; the first aging is aging for 175min under the sealing condition of 20 ℃; the rolling and stacking is to remove the plastic net and roll the two sheet jelly sheets with the plastic net removed in one group in one direction; the length of the platy sheet jelly is 700mm, and the width of the platy sheet jelly is 160 mm; the stacking and shaping are to stack and shape 4 pieces of the platy sheet jelly horizontally and vertically.
In step S6, the second aging is aging for 600min under the sealing condition of 20 ℃; the shredding is to be cut into 3.6mm in width; the second drying is drying for 9 hours at 50 ℃.
Example 3
The black rice flour comprises the following raw material components in parts by weight: 25 parts of black rice, 70 parts of rice and 10 parts of starch.
The preparation method of the black rice flour comprises the following steps:
s1, cleaning and soaking black rice and rice to prepare soaked black rice and soaked rice;
s2, mixing the soaked black rice and the soaked rice, and grinding to obtain mixed rice milk A;
s3, adding starch into the mixed rice milk A to adjust the concentration, and preparing mixed rice milk B;
s4, steaming the mixed rice milk B, cooling for the first time, and drying for the first time to obtain sheet jelly dried for the first time;
s5, cooling the sheet jelly subjected to primary drying for the second time, separating and stacking, aging for the first time, rolling and stacking to obtain a plate-shaped sheet jelly, and stacking and shaping the plate-shaped sheet jelly to obtain a shaped sheet jelly;
and S6, carrying out secondary aging, shredding and secondary drying on the formed sheet jelly to obtain the black rice flour.
In step S1, the soaking is performed for 6 hours.
In step S2, the grinding is performed twice by using a stone mill at a rotation speed of 55 rpm.
In step S3, the adjustment concentration is adjusted to 25 baume degrees.
In step S4, steaming is carried out for 40 seconds at 100 ℃; the first cooling is cooling for 60s at the temperature of 20 ℃; the first drying is divided into front section drying and rear section drying, the temperature of the front section drying is 85 ℃, the temperature of the rear section drying is 80 ℃, and the time of the first drying is 20 min; the water content of the sheet jelly after the primary drying is 15%.
In step S5, the second cooling is performed for 60S at 20 ℃; the separating and stacking is to separate and stack the sheet jelly after the second cooling by a plastic net; the first aging is aging for 175min under the sealing condition of 20 ℃; the rolling and stacking is to remove the plastic net and roll the two sheet jelly sheets with the plastic net removed in one group in one direction; the length of the platy sheet jelly is 700mm, and the width of the platy sheet jelly is 160 mm; the stacking and shaping are to stack and shape 4 pieces of the platy sheet jelly horizontally and vertically.
In step S6, the second aging is aging for 600min under the sealing condition of 20 ℃; the shredding is to be cut into 3.6mm in width; the second drying is drying for 9 hours at 50 ℃.
Test examples
The taste and cooking time of the black rice flour prepared in the examples were measured
The test method comprises the following steps: (1) local 150 persons were selected as test persons at random and divided into 3 groups, and the boiled black rice noodles prepared in examples 1 to 3 were each eaten and the taste was recorded.
(2) The cooking time of the black rice flour prepared in examples 1 to 3 was tested.
TABLE 1
TABLE 2
| Cooking time/s | |
| Example 1 | 130 |
| Example 2 | 120 |
| Example 3 | 150 |
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the present invention, and they should be construed as being included in the following claims and description.
Claims (9)
1. A black rice flour is characterized in that: the black rice flour comprises the following raw material components in parts by weight: 15-25 parts of black rice, 50-70 parts of rice and 10-30 parts of starch.
2. The black rice flour according to claim 1, characterized in that: the black rice flour comprises the following raw material components in parts by weight: 25 parts of black rice, 60 parts of rice and 15 parts of starch.
3. The method for preparing black rice flour according to any one of claims 1 to 2, which comprises: the preparation method comprises the following steps:
s1, cleaning and soaking black rice and rice to prepare soaked black rice and soaked rice;
s2, mixing the soaked black rice and the soaked rice, and grinding to obtain mixed rice milk A;
s3, adding starch into the mixed rice milk A to adjust the concentration, and preparing mixed rice milk B;
s4, steaming the mixed rice milk B, cooling for the first time, and drying for the first time to obtain sheet jelly dried for the first time;
s5, cooling the sheet jelly subjected to primary drying for the second time, separating and stacking, aging for the first time, rolling and stacking to obtain a plate-shaped sheet jelly, and stacking and shaping the plate-shaped sheet jelly to obtain a shaped sheet jelly;
and S6, carrying out secondary aging, shredding and secondary drying on the formed sheet jelly to obtain the black rice flour.
4. The method for preparing black rice flour according to claim 3, wherein: in step S1, the soaking is performed for 6 hours.
5. The method for preparing black rice flour according to claim 3, wherein: in step S2, the grinding is performed twice by using a stone mill at a rotation speed of 50-60 rpm.
6. The method for preparing black rice flour according to claim 3, wherein: in step S3, the concentration is adjusted to 22-28 Baume degrees.
7. The method for preparing black rice flour according to claim 3, wherein: in step S4, steaming is carried out for 40 seconds at 100 ℃; the first cooling is cooling for 60s at 15-25 ℃; the first drying is divided into front section drying and rear section drying, the temperature of the front section drying is 80-85 ℃, the temperature of the rear section drying is 70-80 ℃, and the time of the first drying is 20 min; the water content of the sheet jelly after the first drying is 10-20%.
8. The method for preparing black rice flour according to claim 3, wherein: in step S5, the second cooling is performed for 60S at 15-25 ℃; the separating and stacking is to separate and stack the sheet jelly after the second cooling by a plastic net; the first aging is aging for 150-200min under the sealing condition at 15-25 ℃; the rolling and stacking is to remove the plastic net and roll the two sheet jelly sheets with the plastic net removed in one group in one direction; the length of the platy sheet jelly is 700mm, and the width of the platy sheet jelly is 160 mm; the stacking and shaping are to stack and shape 4 pieces of the platy sheet jelly horizontally and vertically.
9. The method for preparing black rice flour according to claim 3, wherein: in step S6, the second aging is performed for 480-720min under the sealing condition of 15-25 ℃; the shredding is to be cut into 1.2-6mm in width; the second drying is drying for 6-12 hours at the temperature of 45-60 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011530138.4A CN112690397A (en) | 2020-12-22 | 2020-12-22 | Black rice flour and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011530138.4A CN112690397A (en) | 2020-12-22 | 2020-12-22 | Black rice flour and preparation method thereof |
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| CN112690397A true CN112690397A (en) | 2021-04-23 |
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| CN202011530138.4A Pending CN112690397A (en) | 2020-12-22 | 2020-12-22 | Black rice flour and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114617221A (en) * | 2022-03-14 | 2022-06-14 | 江南大学 | Preparation method of fresh wet black rice flour |
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| CN101449775A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Nanzhu dark rice flour and production method thereof |
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| CN112971020A (en) * | 2019-12-16 | 2021-06-18 | 周艳平 | Method for making mulberry leaf vermicelli |
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2020
- 2020-12-22 CN CN202011530138.4A patent/CN112690397A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101449775A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Nanzhu dark rice flour and production method thereof |
| CN104286686A (en) * | 2014-09-14 | 2015-01-21 | 周宝龙 | Production method of black rice vermicelli |
| CN104642896A (en) * | 2015-02-02 | 2015-05-27 | 广西贵港市港九粮食制品有限公司 | Preparation method of black rice vermicelli |
| CN105495310A (en) * | 2015-12-18 | 2016-04-20 | 合肥市新禾米业有限公司 | Nutrient rice noodles with pepper hemp flavor and making method thereof |
| CN107373329A (en) * | 2017-08-28 | 2017-11-24 | 广西南宁市百桂食品有限责任公司 | The production method of the elderly's nutritious instant dry rice flour |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114617221A (en) * | 2022-03-14 | 2022-06-14 | 江南大学 | Preparation method of fresh wet black rice flour |
| CN114617221B (en) * | 2022-03-14 | 2024-03-01 | 江南大学 | Preparation method of fresh wet black rice flour |
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Application publication date: 20210423 |