CN1281152C - Nutrient health rice flour and its production process - Google Patents
Nutrient health rice flour and its production process Download PDFInfo
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Abstract
The present invention relates to nutrient health rice flour and a production method thereof. The present invention is characterized in that the nutrient health rice flour comprises 33% to 48% of unpolished rice, 33% to 49% of milled rice, 5% to 18% of vegetality adjunction nutrient component, and moisture as the rest; various nutrient components in the unpolished rice are reserved; the vegetality adjunction nutrient components are added; nutrient components of the rice flour are equalized; the appearance performance of the rice flour is improved.
Description
Affiliated technology technical field:
The present invention relates to a kind of nutrient health rice flour and method for making thereof.
Background technology:
After striding into the new century, the essence that the agricultural of China has taken place to be different from thousands of years in the past changes, good harvest to people bring only happy, be that so-called " selling difficulty " problem has all generally appearred in agricultural product, livestock products even aquatic products.Processing of farm products transforms the common recognition that increment has then become people.The staple market of agricultural product is at food products market, and maximum consumption is staple food consumption in the food.The main body of developed country's food processing all is staple food processing in the world, and staple food market is the most stable, large market beyond doubt.Many expert's prophesies are only considered economic benefit, rely on advertisement and utilize consumer's blind spot eventually to can't be permanent, and current most importantly transition of people's conceptions puts forth effort to improve the industrialized level of staple food processing, developing staple food market.In the food of developed country's consumption of resident, industrialization food reaches about 70%, and what have reaches more than 90%, and China only has 15～20%.From now on along with the quickening of people's rhythm of life, the raising of quality of life can be more and more higher to the desired value of industrialization food.Exploitation staple food food, to China's traditional food systematically investigate, arrangement and industrialization transformation, it is one of important topic of current food industry, the staple food industrialization not only can make China's food industry go on health, stable development road, and rich and powerful, the raising of people's living standard, the development of rural economy that also can be the Chinese nation are brought revolutionary advancement.
China is maximum paddy producing country, and rice is traditional staple food of China people, and the whole nation has 2/3 population to make staple food with rice.Very important in rice-made food by the rice row powder that rice is made, be a kind of main mode that rice processing transforms, but the traditional rice row powder of China still rest on the local flavor and the trophic structure based on starch of rice at present, changes little for many years.Along with social science and technology, the raising of expanding economy and living standards of the people, people's consumption idea is also changing, tradition rice row powder is in nutrition, the quality aspect can not satisfy the modern consumption demand, contradiction between the supply and demand day by day manifests, trace it to its cause and mainly show: 1. traditional in the past ground rice, must with the polished rice raw material during making, polished rice will remove kind of a skin when refining, and the dietary fiber of rice, mineral element, nutriments such as vitamin mainly are enriched in kind of a skin, the nutritional labeling that makes rice that removes of kind skin is lost serious, its method for making adopts the method for wet method water mill slurrying in addition, wash rice in the technology, soak rice, water mill, dehydration procedure causes the loss of some water-soluble nutritional labelings, the product composition that causes making is based on starch, and nutrition constitutes single, imbalance; 2. traditional ground rice all is raw material with highed milled rice, technology is basic identical, the variation of designs and varieties only is confined to the change of face shaping,, forms such as bar thin, ripple powder, vertical bar powder, row powder thick as bar, and its local flavor, color and luster and nutrition constitute basically identical, the product designs and varieties are few, and dull local flavor, color and luster and the nutrition and the diversity of consumption produce contradiction; 3. for the color and luster that improves product and the organoleptic quality of product, often add additives such as more bleaching color stabilizer and flexibilizer in traditional ground rice production process, cause the additive residual quantity to exceed standard, influence health; What is more, and the bad enterprise of minority is in order to improve the ground rice presentation quality, uses " sodium formaldehyde sulfoxylate " etc. in ground rice is produced in violation of rules and regulations, causes the safety and sanitation of traditional ground rice relatively poor.Based on the problems referred to above, the present invention is according to the nutrient balance complementarity principle, and adopting brown rice, vegetables and beans etc. is raw material, optimizes the ground rice production technology, forms the technical system of a cover processing Nutritive Rice row powder.
Technology contents:
The defective single at traditional powder material, that nutrition is dull, designs and varieties are few, according to the complementary raw material of modern nutriology balance, selecting nutritious and complementary raw materials such as brown rice, polished rice, soybean, vegetables, green alga for use is rapidoprint, the science collocation makes its nutrition, local flavor and color and luster obtain complementary and optimization.On processing technology, adopt dry method and wet powder-making process combined, reduced the loss of nutriment, by the ratio of material matching, material fineness, amylose and amylopectin, the optimization of technology such as steaming, multiple steaming just, guaranteed the quality and the wholesomeness of product.
In order to preserve the whole nutrition that utilize rice as far as possible, make full use of vegetables, algae and beans nutrition complement characteristics, and according to modern nutrient balance complementarity principle and human body demand to nutrition, scientific matching, the present invention proposes a kind of nutrient health rice flour, it is characterized in that brown rice 33%～48%, polished rice 33%～49%, vegetalitas is added nutrition composition 5～18%, and all the other are water.Vegetalitas is added nutrition composition and is meant: vegetables, algae and beans etc. contain the plant class of various Different Nutrition compositions; Therefore the composition that contains the kind intracutaneous that does not have in the polished rice in the brown rice is rich in nutritional labelings such as vitamin, mineral matter.The various Different Nutrition compositions that vegetalitas is added in the nutrition composition can carry out the complementarity adjustment to the nutrition of ground rice.
In order to reduce the loss of the nutritional labeling that conventional method brings, the present invention can adopt the manufacture method of following nutrient health rice flour, it is characterized in that: respectively brown rice, vegetalitas are added the nutrition component with more than micronizer dry pulverization process to 80 order, polished rice wet method water mill pulping, and remove part moisture, then they are pressed formula rate allotment mixing and stirring, carry out steaming the first time powder gelatinization afterwards, carry out the ground rice moulding again; Carry out the boiling gelatinization second time afterwards; Carry out the ground rice drying at last.Be crushed to and then can make mixing of materials even more than 80 orders, be easy to moulding, the ground rice appearance is bright and clean, and color and luster is even, and strip-breaking rate, flour rate, soup juice sediment meet standard-required.Polished rice wet method water mill pulping, and remove part moisture, identical with traditional way, certainly, also can adopt dry fabrication.
The greengrocery that vegetalitas is added in the nutrition composition contains rich dietary fiber, vitamin, mineral matter and several physiological active substances, nutritionally with rice complementarity is arranged, in the designs and varieties that can enrich traditional ground rice aspect color and luster, the local flavor; Therefore can in product, add vegetalitas interpolation nutrition component and be 3～10% greengrocery dry powder.
The beans that vegetalitas is added in the nutrition component contains multiple nutrients materials such as rich in protein, amino acid and plant fat, cooperates with rice to make it obtain complementation aspect nutrition such as protein, amino acid and plant fat; Therefore can in product, add vegetalitas interpolation nutrition component and be 2% to 8% beans dry powder.
The algae that vegetalitas is added in the nutrition component contains protein, amino acid, fat, dietary fiber, vitamin, mineral matter and several physiological active substances, cooperate with rice, can make its manufactured goods obtaining additional aspect the above-mentioned nutrition and strengthening, simultaneously the color and luster of product and local flavor aspect are improved; Therefore can in product, add vegetalitas interpolation nutrition part and be 0.5% to 5% algae dry powder.
In order to guarantee to have in the raw material the reasonably ratio of amylose and amylopectin, help the moulding of product, can in product, add vegetalitas interpolation nutrition component and be 1% to 5% food starch class.
The above-mentioned method for making of product of the present invention can be perfect like this: micronizer dry pulverization process to 100 is to 150 orders, and the water content of raw mix is 35～42% during the gelatinization of boiling for the first time, and amylose is 15～25% to 85～75% with the ratio of amylopectin.Pulverize carefully more, help the even mixing of raw material and the gelatinization of starch more, guarantee that product is even, fine and smooth, unbroken noodles.Water content is 35～42% can guarantee the appropriate gelatinization of starch, is beneficial to the moulding of product.Amylose is 15～25% to 85～75% with the ratio of amylopectin, helps the moulding of product, reduces disconnected bar.
Said method can also be perfect like this: the steam pressure 0.3-0.6Mpa of the gelatinization of boiling for the first time, and 10～15 minutes time, gelatinization degree reaches 75～85%, so that material transmits and extrusion modling; Steam pressure 0.10～the 0.30Mpa of the gelatinization of boiling for the second time, 4～8 minutes time, starch burn degree 95～100% guarantees the abundant gelatinization of product.
Said method can also be perfect like this: the ground rice the early stage of drying is taked 60 ℃～70 ℃ of higher temperatures, handles 20～40 minutes, and drying middle and later periods temperature is reduced to 45 ℃～60 ℃ gradually, handles 1～3 hour, can make ground rice evenly dry, prevents surface crust and disconnected bar.
Embodiment:
Embodiment one: carrot type health-nutrition ground rice
The product constituent: total amount is a double centner.Wherein, 40 kilograms in brown rice, 40 kilograms of polished rice, 8 kilograms in carrot, 5 kilograms of soybean, potato starch or cornstarch are an amount of, and all the other are water.
Technological process:
Carrot → cleaning → cutting → blanching → drying → micro mist is broken → carrot meal
Brown rice+soybean → impurity elimination → dust removal of pneumatic separation → micro mist is broken → screening → ↓
Rice → soak → wash rice → desanding → drainage, profit rice → the pulverizings defibrination → first steaming of sieving → dewater → prepare burden → stirs → crowded sheet → crowded silk → moulding → steaming → stripping and slicing again → oven dry → cooling → packing → finished product
Key points for operation: respectively brown rice, dehydration carrot, soybean are crushed to 100 orders with micronizer; Polished rice dewaters through the vacuum dehydration rotating cylinder through cleaning, soaking the wet method defibrination; Then in proportion with its mixing, and, be 15～25/85～75 by the ratio of adding an amount of cornstarch or potato starch or select for use the rice of different amyloses and amylopectin content to adjust its amylose and amylopectin according to the amylose of brown rice and polished rice and an ingot contents of starch; Adjust its moisture to 35%～42% then, carry out the boiling gelatinization first time (steam pressure: 0.3～0.6MPa, time: 10～15 minutes, gelatinization degree: 75～85%), carry out ground rice again and squeeze the silk moulding afterwards; Afterwards, carry out the boiling gelatinization second time (steam pressure: 0.1～03MPa, time: 4～8 minutes, gelatinization degree: 95～100%); Carry out the ground rice drying at last, the early stage 60 ℃～70 ℃, 20～40 minutes, 45 ℃～60 ℃ of middle and later periods, 1～3 hour, be dried to moisture reach 10% with next can.
The quality index of product:
1. sense index: outward appearance: smooth surface, even thickness, marshalling, no Hu Mian Margin bar, shape is attractive in appearance; Color and luster: be orange-yellow, glossy transparent, do not have and return living phenomenon, there is not obvious chaff skin spot; Smell: have the intrinsic smell and the local flavor of normal rice, have the delicate fragrance of carrot concurrently, free from extraneous odour; Mouthfeel: have the compound fragrant of natural rice and carrot, smooth sense is arranged, be not stained with tooth, not half-cooked, no gritty.
2. physical and chemical index: moisture≤14%; Flour rate≤5%; Strip-breaking rate≤10%; Soup juice sediment≤0.15ml/g.
3. sanitary index: sulfur dioxide residual quantity (mg/kg)≤15; Acidity (0.01N alkali lye ml/10g)≤4; Plumbous (in Pb, mg/kg)≤0.1; Arsenic is (in As, mg/kg)≤0.5; Copper is (in Cu, mg/kg)≤10; Total number of bacteria (dispatch from the factory, individual/g)≤750; Total number of bacteria (sell, individual/g)≤1000; Coliform (MPN/100g)≤30; Pathogenic bacteria (duodenum 12 road pathogenic bacteria and disease cause fungi) must not detect.
The nutritional labeling of product:
1. the main nutrient composition of product: the every 100g product of carrot nutrition row's powder contains moisture 9.54g, protein 9.63g, fatty 1.20g, carbohydrate 81.22g, ash content 0.34g.
2. the amino acid content of product: the every 100g product of carrot nutrition row's powder contains aspartic acid 799.14mg, glutamic acid 1805.51mg, serine 572.09mg, glycine 430.63mg, histidine 297.07mg, arginine 592.12mg, threonine 550.09mg, alanine 504.01mg, proline-4 93.30mg, tyrosine 343.10mg, valine 439.57mg, methionine 58.32mg, cysteine 32.84mg, isoleucine 306.01mg, leucine 624.27mg, phenylalanine-3,4-quinone 44.00mg, lysine 145.41mg.
3. the mineral element of product and vitamin content: the every kg product of carrot nutrition row's powder contains P2356.6mg, Ca600.2mg, Fe16.1mg, Zn18.81mg, Se0.022mg; Every 100g product contains thiamine 0.13mg, riboflavin 0.06mg, niacin 1.07mg, carrotene 0.05mg, vitamin E 0.06mg.
Embodiment two: pumpkin type health-nutrition ground rice
The product constituent: total amount is a double centner.Wherein, 40 kilograms in brown rice, 40 kilograms of polished rice, pumpkin is foretold 8 kilograms, 5 kilograms of soybean, potato starch or cornstarch are an amount of, and all the other are water.
Technological process:
Pumpkin → peeling → cutting → go flesh → chopping → blanching → drying → micro mist is broken → the pumpkin powder
Brown rice+soybean → impurity elimination → dust removal of pneumatic separation → dry grinding → screening → ↓
Rice → soak → wash rice → desanding → drainage, profit rice → the pulverizings defibrination → first steaming of sieving → dewater → prepare burden → stirs → crowded sheet → crowded silk → moulding → steaming → stripping and slicing again → oven dry → cooling → packing → finished product
Key points for operation: respectively brown rice, dehydration pumpkin, soybean are crushed to 100 orders with micronizer; Polished rice dewaters through the vacuum dehydration rotating cylinder through cleaning, soaking the wet method defibrination; Then in proportion with its mixing, and, be 15～25/85～75 by the ratio of adding an amount of cornstarch or potato starch or select for use the rice of different amyloses and amylopectin content to adjust its amylose and amylopectin according to the amylose of brown rice and polished rice and an ingot contents of starch; Adjust its moisture to 35%～42% then, carry out the boiling gelatinization first time (steam pressure: 0.3～0.6MPa, time: 10～15 minutes, gelatinization degree: 75～85%), carry out ground rice again and squeeze the silk moulding afterwards; Afterwards, carry out the boiling gelatinization second time (steam pressure: 0.1～0.3MPa, time: 4～8 minutes, gelatinization degree: 95～100%); Carry out the ground rice drying at last, the early stage 60 ℃～70 ℃, 20～40 minutes, 45 ℃～60 ℃ of middle and later periods, 1～3 hour, be dried to moisture reach 10% with next can.
The quality index of product:
1. sense index: outward appearance: smooth surface, even thickness, marshalling, no Hu Mian Margin bar, shape is attractive in appearance; Color and luster: light yellow or yellow, glossy transparent, do not have and return living phenomenon, there is not obvious chaff skin spot; Smell: have the intrinsic smell and the local flavor of normal rice, have the delicate fragrance of pumpkin concurrently, free from extraneous odour; Mouthfeel: have the compound fragrant of natural rice and pumpkin, smooth sense is arranged, be not stained with tooth, not half-cooked, no gritty.
2. physical and chemical index: moisture≤14%; Flour rate≤5%; Strip-breaking rate≤10%; Soup juice sediment≤0.15ml/g.
3. sanitary index: sulfur dioxide residual quantity (mg/kg)≤15; Acidity (0.01N alkali lye ml/10g)≤4; Plumbous (in Pb, mg/kg)≤0.1; Arsenic is (in As, mg/kg)≤0.5; Copper is (in Cu, mg/kg)≤10; Total number of bacteria (dispatch from the factory, individual/g)≤750; Total number of bacteria (sell, individual/g)≤1000; Coliform (MPN/100g)≤30; Pathogenic bacteria (duodenum 12 road pathogenic bacteria and disease cause fungi) must not detect.
The nutritional labeling of product:
1. the main nutrient composition of product: the every 100g product of pumpkin nutrient row's powder contains moisture 9.76g, protein 9.72g, fatty 1.11g, carbohydrate 81.60g, ash content 0.33g.
2. the amino acid content of product: the every 100g product of carrot nutrition row's powder contains aspartic acid 780.77mg, glutamic acid 1732.28mg, serine 529.99mg, glycine 396.21mg, histidine 298.17mg, arginine 633.93mg, threonine 529.01mg, alanine 494.30mg, proline-4 86.27mg, tyrosine 363.08mg, valine 441.36mg, methionine 60.21mg, cysteine 36.43mg, isoleucine 321.64mg, leucine 639.41mg, phenylalanine-3,4-quinone 65.27mg, lysine 166.88mg.
3. the mineral element of product and vitamin content: the every kg product of carrot nutrition row's powder contains P3572.5mg, Ca815.4mg, Fe15.9mg, Zn10.8mg, Se0.014mg; Every 100g product contains thiamine 0.12mg, riboflavin 0.05mg, niacin 1.30mg, carrotene 0.07mg, vitamin E 0.12mg.
Embodiment three: green alga type health-nutrition ground rice
The product constituent: total amount is a double centner.Wherein, 44 kilograms in brown rice, 44 kilograms of polished rice, 5 kilograms of bean powderes, 1 kilogram of green alga, potato starch or cornstarch are an amount of, and all the other are water.
Technological process:
Green alga → collection → cleaning removal of impurities → drainage → drying → micro mist is broken → chlorella powder
Brown rice+soybean → impurity elimination → dust removal of pneumatic separation → dry grinding → screening → ↓
Rice → go stone → cleaning and dipping → water rice separation → defibrination → sieve → dewater → prepare burden → stir just steams → squeezes sheet → squeeze silk → moulding → steaming → stripping and slicing again → oven dry → cooling → packing → finished product
Key points for operation: respectively brown rice, green alga, soybean are crushed to 100 orders with micronizer; Polished rice dewaters through the vacuum dehydration rotating cylinder through cleaning, soaking the wet method defibrination; Then in proportion with its mixing, and, be 15～25/85～75 by the ratio of adding an amount of cornstarch or potato starch or select for use the rice of different amyloses and amylopectin content to adjust its amylose and amylopectin according to the amylose of brown rice and polished rice and an ingot contents of starch; Adjust its moisture to 35%～42% then, carry out the boiling gelatinization first time (steam pressure: 0.3～0.6MPa, time: 10～15 minutes, gelatinization degree: 75～85%), carry out ground rice again and squeeze the silk moulding afterwards; Afterwards, carry out the boiling gelatinization second time (steam pressure: 0.1～0.3MPa, time: 4～8 minutes, gelatinization degree: 95～100%); Carry out the ground rice drying at last, the early stage 60 ℃～70 ℃, 20～40 minutes, 45 ℃～60 ℃ of middle and later periods, 1～3 hour, be dried to moisture reach 10% with next can.
The quality index of product:
1. sense index: outward appearance: smooth surface, even thickness, marshalling, no Hu Mian Margin bar, shape is attractive in appearance; Color and luster: be light green color or green, glossy transparent, do not have and return living phenomenon, there is not obvious chaff skin spot; Smell: have the intrinsic smell and the local flavor of normal rice, have the delicate fragrance of green alga concurrently, free from extraneous odour; Mouthfeel: have the compound fragrant of natural rice and green alga, smooth sense is arranged, be not stained with tooth, not half-cooked, no gritty.
2. physical and chemical index: moisture≤14%; Flour rate≤5%; Strip-breaking rate≤10%; Soup juice sediment≤0.15ml/g.
3. sanitary index: sulfur dioxide residual quantity (mg/kg)≤15; Acidity (0.01N alkali lye ml/10g)≤4; Plumbous (in Pb, mg/kg)≤0.1; Arsenic is (in As, mg/kg)≤0.5; Copper is (in Cu, mg/kg)≤10; Total number of bacteria (dispatch from the factory, individual/g)≤750; Total number of bacteria (sell, individual/g)≤1000; Coliform (MPN/100g)≤30; Pathogenic bacteria (duodenum 12 road pathogenic bacteria and disease cause fungi) must not detect.
The nutritional labeling of product:
1. the main nutrient composition of product: the every 100g product of green algae nutrient row's powder contains moisture 9.23g, protein 10.20g, fatty 1.30g, carbohydrate 80.93g, ash content 0.37g.
2. the amino acid content of product: the every 100g product of green algae nutrient row's powder contains aspartic acid 740.37mg, glutamic acid 1864.91mg, serine 571.32mg, glycine 435.17mg, histidine 278.84mg, arginine 606.12mg, threonine 539.65mg, alanine 516.65mg, proline 531.44mg, tyrosine 348.56mg, valine 467.58mg, methionine 52.76mg, cysteine 27.51mg, isoleucine 326.90mg, leucine 672.69mg, phenylalanine-3,4-quinone 69.50mg, lysine 156.55mg.
3. the mineral element of product and vitamin content: the every kg product of carrot nutrition row's powder contains P2042.0mg, Ca484.8mg, Fe21.1mg, Zn10.26mg, Se0.039mg; Every 100g product contains thiamine 0.09mg, riboflavin 0.13mg, niacin 1.23mg, carrotene 0.08mg, vitamin E 0.18mg.
Claims (4)
1, a kind of manufacture method of nutrient health rice flour is characterized in that: respectively brown rice, vegetalitas are added the nutrition component with more than dry pulverization process to 80 order; Polished rice is made powder; Then, they are mixed stirring, carry out the boiling gelatinization first time, carry out the ground rice moulding again; Afterwards, carry out the boiling gelatinization second time; Carry out the ground rice drying at last.
2, the manufacture method of nutrient health rice flour according to claim 1, it is characterized in that: brown rice, vegetalitas are added the nutrition component and are used ultramicro grinding dry pulverization process to 100 to 150 orders, during the gelatinization of boiling for the first time, the water content that brown rice, polished rice, vegetalitas are added the nutrition mixture is 35 to 42%, and the amylose in brown rice, polished rice, the vegetalitas interpolation nutrition mixture is 15～25 to 85～75 with the ratio of amylopectin.
3, the manufacture method of nutrient health rice flour according to claim 1 and 2 is characterized in that: the pressure of the gelatinization of boiling for the first time is 0.3～0.6Mpa, and the time is 10～15 minutes, and starch burn degree reaches 75～85%; The pressure of the gelatinization of boiling for the second time is 0.1～0.3Mpa, and the time is 4～8 minutes, starch burn degree 95～100%.
4, the manufacture method of nutrient health rice flour according to claim 1 and 2 is characterized in that: the ground rice drying is taked first high-temperature process, and 60 ℃～70 ℃, 20～40 minutes; Then, middle temperature is handled, and 45 ℃～60 ℃, 1～3 hour.
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| CNB02114849XA CN1281152C (en) | 2002-02-08 | 2002-02-08 | Nutrient health rice flour and its production process |
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| CNB02114849XA CN1281152C (en) | 2002-02-08 | 2002-02-08 | Nutrient health rice flour and its production process |
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| CN1281152C true CN1281152C (en) | 2006-10-25 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103416683B (en) * | 2013-08-23 | 2014-08-27 | 中南林业科技大学 | Germinated brown rice noodles and production method thereof |
| CN103461810B (en) * | 2013-09-17 | 2015-05-20 | 兴国县绿宝米业有限公司 | Nutritious fresh wet rice noodles and preparing method thereof |
| CN103689360B (en) * | 2013-12-16 | 2015-07-29 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of energy-efficient vermicelli from rice starch preparation method |
| CN104783044A (en) * | 2015-03-24 | 2015-07-22 | 江西瑞贝聪实业有限公司 | Novel infant formula rice flour |
| CN107319319A (en) * | 2017-06-28 | 2017-11-07 | 国家粮食局科学研究院 | A kind of method that dry method Crushing of Ultrafine prepares brown rice line |
| CN111887379A (en) * | 2020-06-23 | 2020-11-06 | 合肥汇集电气自动化有限公司 | Fermented bean dreg rice flour and preparation method thereof |
| CN113508884B (en) * | 2021-03-11 | 2023-04-18 | 天津科技大学 | Preparation method of pure coarse cereal noodles |
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Effective date of registration: 20160223 Address after: 510610 Tianhe District, Guangzhou, Dongguan, Zhuang Zhuang Road, No. 1, No. 133, Patentee after: Sericulture & Agri-Food Research Institute, GAAS Patentee after: Guangdong Bawanghua Food Co., Ltd. Address before: 510640 Biological Institute, Academy of Agricultural Sciences, five mountain road, Guangzhou, Guangdong, Tianhe District Patentee before: Research Institute of Agricultural Biological Technology of GAAS Patentee before: Guangdong Bawanghua Food Co., Ltd. |
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| CX01 | Expiry of patent term |
Granted publication date: 20061025 |
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| CX01 | Expiry of patent term |