CN108142827A - A kind of method for improving sprouted unpolished rice water absorption rate and cooking quality - Google Patents
A kind of method for improving sprouted unpolished rice water absorption rate and cooking quality Download PDFInfo
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- CN108142827A CN108142827A CN201711291993.2A CN201711291993A CN108142827A CN 108142827 A CN108142827 A CN 108142827A CN 201711291993 A CN201711291993 A CN 201711291993A CN 108142827 A CN108142827 A CN 108142827A
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- unpolished rice
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The object of the present invention is to provide a kind of methods for improving sprouted unpolished rice water absorption rate and cooking quality.Brown rice remains aleurone, rice bran layer and plumule in paddy process of lapping, makes it rich in abundant nutriment, minerals, B family vitamin and dietary fiber etc..Its nutritive value is in optimum state after brown rice germination, herein using sprouted unpolished rice as raw material, immersion treatment is carried out to sprouted unpolished rice by ultrasonic wave added citric acid, using different disposal temperature as influence of the Study on influencing factors to the physicochemical property of sprouted unpolished rice, texture characteristic and boiling organoleptic quality.The result shows that, by ultrasonic wave added citric acid treatment, the gamma aminobutyric acid content of sprouted unpolished rice is increased to 35mg/100g, water absorption rate increases to 1.5 times, most suitable digestion time foreshortens to 31.9min by 39.6min, and reduce the hardness of sprouted unpolished rice, elasticity and chewability increase, and then improve the edible quality of sprouted unpolished rice with the raising for the treatment of temperature.
Description
Technical field：
The present invention relates to food processing technology field, more particularly, to a kind of improvement sprouted unpolished rice water absorption rate and cooking quality
Method.
Background technology：
China is large agricultural country, is maximum in the world eating rice production and country of consumption, China's paddy total output in 2017
207500000 tons, rice is traditional staple food in China, and trophism is with a very important position in diet.For a long time, pure white
Rice occupies the leading position of China staple food consumption, and highed milled rice is although in good taste, easy digestion, but due to grinding in process
Chaff layer and plumule are lost many elements beneficial to healths, such as vitamin, mineral while losing germination function
Matter, dietary fiber etc..
About 60% nutrient and many health factors such as glutathione, γ-aminobutyric acid, γ in paddy-
Hi-Z, phytic acid etc. are accumulated in the rice bran layer and plumule for accounting for paddy quality about 10%.After paddy processing is into brown rice
Its rice bran layer and plumule are not destroyed, therefore its nutritive value is far above the polished rice meal of generally existing on current people's dining table.It is rough
Rice is the grain of rice for only removing the outer glume of rice, remains chaff layer and plumule and with vital activity, contains abundant vitamin, ore deposit
The nutritional ingredients such as substance, amino acid and dietary fiber are significantly larger than rice.Sprouted unpolished rice is one that brown rice obtains after germination
The full cereal of kind, in germination process, the crude fibre cortex of brown rice is softened by enzymolysis, and crust becomes soft, and partially protein decomposes
For amino acid, the organoleptic properties and flavor for making food are improved.It is and fine remaining abundant vitamin, minerals and diet
While the nutritional ingredients such as dimension, more produce a variety of with the ingredient to promote health with disease preventing and treating, such as γ-aminobutyric acid
With phytic acid etc..The study found that more nutritional ingredients are not only obtained after brown rice germination, and physiological function is further
Enhancing, can inhibit dermal melanin and is formed, boosted metabolism, prevention of arterial hardening, viscera function obstacle and cancer etc..With it is rough
Rice is compared with highed milled rice, and sprouted unpolished rice not only contains abundant vitamin A, B, E and mineral matter element K, Na, Fe, Zn etc., but also
Having the function of, which improves brain blood flow, leads to, reduces blood pressure, calming nerves, reduces neutral fat, alleviate artery sclerosis and toxin expelling etc., is collection
Nutrition and health care is in the functional food of one.
With the continuous development in epoch, people increasingly like recovering one's original simplicity, and constantly pursue idiotrophic and health, germination
The market capacity of brown rice is gradually increased, and more and more sprouted unpolished rice products flood the market.But since sprouted unpolished rice has cortex
With the presence of bud, by one layer of crude fibre tissue encapsulation, very high density makes human body be difficult to digest and assimilate for the periphery of brown rice.It germinates rough
Phytate and cellulose more meter Han You, under the conditions of general cooking, cellulose and hemicellulose are not easy well-done, and chewing has thick
Slag sense.Research has been found that the exodermis of rice keeps complete, even if steaming 45min, rice is not also soft, cortex prevent moisture into
The problems such as entering endosperm, extension, the taste bad of brown rice digestion time can be caused, therefore be difficult to be received by most consumers, institute
Rice material using sprouted unpolished rice as rice, which is promoted, also to acquire a certain degree of difficulty.At present, changing for sprouted unpolished rice cooking quality
Good main method bakes the methods of method, enzymatic treatment method, these methods are higher etc. there are processing time length, complex procedures, cost
Problem, it is difficult to realize commercialization.Also useful extrusion method handles sprouted unpolished rice, but to health beneficial in sprouted unpolished rice
Nutrient damage it is larger.
Invention content：
In view of the above shortcomings of the prior art, the present invention provides a kind of sprouted unpolished rice water absorption rate and edible qualities of improving
Method provides excellent flavor and is conducive to the improvement sprouted unpolished rice of boiling.With ultrasonic wave added lemon acid soak sprouted unpolished rice
Method increases sprouted unpolished rice alpha-aminobutyric acid content and water absorption rate, shortens while improving the mouthfeel of sprouted unpolished rice most suitable
Digestion time.
The technological process of the present invention is as follows：
The water of brown rice → screening → washing 3 times → disinfection 5min (volume fraction be 1%NaClO solution) → respectively and
0.8% citric acid solution impregnates 12h → by the brown rice after immersion under 15 DEG C, 25 DEG C, 30 DEG C, 45 DEG C and 55 DEG C of different condition
And its soak move to the culture dish for being lined with gauze → vernalization 25.8 hours at 32.9 DEG C → put in 50 DEG C of baking ovens dry 5h →
Sprouted unpolished rice.
The preparation of ultrasonic wave added lemon acid soak sprouted unpolished rice：By the sprouted unpolished rice after water and 0.8% lemon acid soak, dress
Enter plastic cup and be immersed in the water to be fixed in groove type ultrasonic wave cleaning machine, be handled at different temperatures with groove type ultrasonic wave.Processing
After take out plastic cup draining, then sprouted unpolished rice is poured out to be layered on plate from cup and evaporates sprouted unpolished rice excess surface
Moisture is sent into electrically heated drying cabinet and is dried to initial aqueous rate at ambient temperature after weighing.
The present invention is beneficial to be had technical effect that：
(1) by groove type ultrasonic wave and citric acid treatment, the water absorption rate of sprouted unpolished rice is shown with the raising for the treatment of temperature
Writing increases, and with the raising of temperature, water absorption rate gradually increases, and maximum becomes 1.5 times of original own wt.It is sent out after drying at room temperature
The light transmittance of bud brown rice does not change, and there is no lose on optical significance for the cortex of sprouted unpolished rice.
(2) alpha-aminobutyric acid content of the sprouted unpolished rice of citric acid immersion treatment is higher than the sprouted unpolished rice that water impregnated,
Before 30 DEG C, with the raising of temperature, the content of γ-aminobutyric acid gradually rises, the content of γ-aminobutyric acid at 30 DEG C
Reach up to 35mg/100g, glutamate decarboxylase activity highest can be made under the soaking temperature, is hereafter continuously decreased.
(3) groove type ultrasonic wave auxiliary citric acid treatment is foreshortened to the most suitable digestion time of sprouted unpolished rice by 39.6min
31.9min, and improve with different soaking temperatures boiling, texture characteristic and the organoleptic quality of sprouted unpolished rice.
(4) the texture testing result of rice illustrates that ultrasonic wave and citric acid treatment act predominantly on the cortex of brown rice, simultaneously
Also certain influence is produced to the viscosity property of sprouted unpolished rice starch, thermodynamic behaviour and crystal property, these variations improve
Absorption rate of the brown rice to moisture, makes the hardness of sprouted unpolished rice reduce, elasticity and chewability with the raising for the treatment of temperature and
Increase, adhesion and cohesiveness change smaller afterwards before treatment.Analyses Methods for Sensory Evaluation Results and texture testing result are basically identical, thus
Illustrate that ultrasonic wave and the brown rice of citric acid treatment its organoleptic quality are easier to be esthetically acceptable to the consumers, illustrate groove type ultrasonic wave and lemon
The brown rice of acid processing has certain consumption potentiality in consumer.
Description of the drawings
Influence of Fig. 1 different disposals to sprouted unpolished rice water absorption rate
Influence of Fig. 2 different disposals temperature to alpha-aminobutyric acid content in sprouted unpolished rice
The influence of Fig. 3 different disposals most suitable digestion time to sprouted unpolished rice
Influence of Fig. 4 different disposals to sprouted unpolished rice hardness
Influence of Fig. 5 different disposals to sprouted unpolished rice elasticity
Influence of Fig. 6 different disposals to sprouted unpolished rice adhesion
Influence of Fig. 7 different disposals to sprouted unpolished rice chewability
Specific embodiment：
Embodiment 1
A kind of method for improving sprouted unpolished rice physicochemical property and edible quality, includes the following steps：
It is random to take 500g above-mentioned with the sprouted unpolished rice after water and 0.8% lemon acid soak, it is respectively charged into plastic cup and immerses
It is fixed in water in groove type ultrasonic wave cleaning machine, with 16kHZ, power is the ultrasonication 90min of 2000w, and treatment temperature is
15-55 DEG C, trough inner water temperature is controlled by constantly putting into ice bag, to keep the temperature-resistant of system.It is taken out after being disposed
Then plastic cup draining 1min pours out sprouted unpolished rice from cup and is layered on 5min on plate, evaporates sprouted unpolished rice excess surface
Moisture is sent into electrically heated drying cabinet and is dried to initial aqueous rate at ambient temperature after weighing.
Embodiment 2
The difference of present embodiment and specific embodiment 1 is with 0.8% lemon acid soak sprouted unpolished rice, it is ultrasonic at
30 DEG C of temperature is managed, other steps are identical with specific embodiment 1.
Embodiment 3
Difference of the present embodiment from specific embodiment 1 is with 0.8% lemon acid soak brown rice, supersound process temperature
45 DEG C of degree, other steps are identical with specific embodiment 1.
Embodiment 4
Difference of the present embodiment from specific embodiment 1 is with 0.8% lemon acid soak brown rice, supersound process temperature
55 DEG C of degree, other steps are identical with specific embodiment 1.
Detect example：
The measure of 1 water absorption rate
Method is drained using brown rice surface moisture, i.e. filter paper is slightly inhaled, and the method that gauze is carefully inhaled drains sprouted unpolished rice surface moisture.
Groove type ultrasonic wave cleaning machine is set into temperature.After temperature reaches set temperature, the grain of rice weighed is put into equipped with solution
Plastic cup in, make the grain of rice be totally submerged in the solution, start timing.After reaching setting time, sample is taken out, is filtered off with gauze
Then the grain of rice is poured on filter paper and gently wipes by most of water.After sprouted unpolished rices grain surface moisture is waited to blot completely, weigh, and
Calculate its water absorption rate.
Water absorption rate X=(B-A)/A × 100%
In formula, B for water suction after brown rice weight, g；A for water suction before brown rice weight, g.
Test result as shown in Figure 1, sprouted unpolished rice through ultrasound and citric acid immersion treatment after, the water absorption rate of sprouted unpolished rice has
Increased, with the raising of temperature, water absorption rate gradually increases, and maximum becomes 1.5 times of original own wt.In process of production
Soaking temperature is improved, is in order to which sprouted unpolished rice is made to absorb water rapidly, reaches saturation moisture, shorten soaking time, be conducive to protect rough
Nutritional ingredient in the grain of rice is from loss.But soaking temperature can not be excessively high, in case hot melts are lost in or surface layer gelatinized corn starch
Change.
The measure of 2 alpha-aminobutyric acid contents
Sample 5g is weighed, 25mL is settled to after being ground into homogenate, at room temperature oscillation extraction 3h, in 3000r/min centrifuging and takings
Clear liquid.Centrifuged supernatant 0.6mL is taken, adds in the phenol that 0.1mol/L sodium tetraborate buffer solution 2mL, 0.8mL volume fraction are 6%
Solution, mixing add 10% liquor natrii hypochloritis 0.9mL, vibrate mixing, and boiling water bath 10min is placed on 20min in ice bath,
After blue-green occurs in solution, 4mL60% ethanol solutions are added in.Shaken well stands and its extinction is measured at 645nm wavelength
Degree.
From figure 2 it can be seen that the alpha-aminobutyric acid content of the sprouted unpolished rice of citric acid immersion treatment was impregnated than water
Sprouted unpolished rice will height, before 30 DEG C, with the raising of temperature, the content of γ-aminobutyric acid gradually rises, at 30 DEG C γ-
Gamma-propalanine content reaches up to 35mg/100g, glutamate decarboxylase activity highest can be made under the soaking temperature, hereafter gradually
It reduces.The sprouted unpolished rice alpha-aminobutyric acid content that citric acid treatment is crossed increases the reason is that citric acid soak is in faintly acid, weak acid
Environmental benefits are in the raising of alpha-aminobutyric acid content.
The measure of 3 most suitable digestion times
First 40mL distilled water is boiled, the stirring of 3g sprouted unpolished rice samples glass bar is subsequently poured into and allows all sprouted unpolished rice grains
It soaks, keep distilled water fluidized state in beaker and starts timing.After 10min, a time point is set to germination every 1min
Brown rice sample is measured.Concrete operations are：Stop heating in sometime point, the sprouted unpolished rice in beaker is poured into sieve at once
It is quickly cooled down in net and with tap water, sprouted unpolished rice is laid on the dry experimental bench of cleaning after removing excessive moisture, uses glass
Glass plate presses off brown rice, sees brown rice center either with or without white core, the grain of rice that Bai Xin occurs is the not cooked grain of rice.50 are measured every time
Grain germination brown rice writes down the percentage of the cooked grain of rice until being all cooked, when this time is the most suitable boiling of sprouted unpolished rice sample
Between.
Fig. 3 is shown in the influence of most suitable digestion time to sprouted unpolished rice for groove type ultrasonic wave and citric acid treatment.Through citric acid treatment
Afterwards, the most suitable digestion time of sprouted unpolished rice is relatively reduced, and temperature is higher, and most suitable digestion time is smaller.Through ultrasonic wave added 0.8%
For citric acid under the conditions of 55 DEG C, the most suitable digestion time of sprouted unpolished rice shorten to 31min.Influence the most suitable digestion time of brown rice
The main reason for be the surface appearance of the grain of rice and grain of rice thickness, therefore change grain of rice surface micro-structure and help to increase the table of the grain of rice
Area is so as to increase the water imbibition of the grain of rice.
The measure of 4 rice texture characteristics
10g sprouted unpolished rices sample and 25g distilled water mixings are added in aluminium box, capping, which is placed in stainless steel steamer, steams
System, until most suitable digestion time, after stopping heating, carry out texture testing is cooled to room temperature by sample.The program setting of Texture instrument is
TPA is tested, and determination condition is as follows：
Probe diameter：6mm
Speed before survey：1mm/s
Test speed：0.52mm/s
Speed after survey：1mm/s
Compression factor：70%
During measure, a complete grain of rice is randomly selected from sample, is placed on objective table, and keeps grain of rice center and loading
Platform center overlaps, and rice bran is upwardly in order to the cleaning of probe.To each brown rice sample measure 12 times, remove every group maximum and most
Small value using the average value of 10 measured values as measurement result, examines hardness, adhesiveness, elasticity and the nozzle of the grain of rice after different disposal
Degree of chewing.Wherein, hardness and adhesiveness are the numerical value of the power directly measured, and elasticity is obtained by the ratio of peak height or peak area
, and chewability is then the product of hardness, elasticity and cohesiveness.
Fig. 4-Fig. 7 shows the texture characteristic of the steamed brown rice of different disposal.Due to sprouted unpolished rice in digestion process starch
Swelling brown rice surface is made to split, cortex is caused to make the texture characteristic of the grain of rice in the cooked irregular distribution in sprouted unpolished rice surface
There is larger variation.
Through ultrasonic wave and citric acid treatment, make since citric acid solution impregnates the softening to the cell wall of brown rice albuminous cell
With relatively by force, citric acid solution impregnates the hardness for reducing steamed brown rice.But influence of the treatment temperature to rice hardness be not notable.
Treatment temperature is higher, and elasticity is bigger.The elasticity of brown rice is significantly higher than the brown rice of citric acid solution immersion after water impregnates
Elasticity, illustrate water impregnate after brown rice retrogradation more easy to aging.
After ultrasonication, the absolute value of sprouted unpolished rice adhesiveness is and untreated substantially in the range of 23~28g*s
There were significant differences for the adhesiveness of brown rice；With the raising for the treatment of temperature, the adhesiveness of brown rice has the tendency that being gradually increasing.
Chewability reflects required workload when sample being chewed the state for that can swallow in mastication processes.With
The increase for the treatment of temperature, the chewability of brown rice is also stepped up.The chewiness of rice is relatively low after lemon acid soak, mainly because
Amylum body surface softening for citric acid treatment causes hardness smaller, and viscosity is larger, so as to reduce the chewiness of rice.
The sensory evaluation of 5 sprouted unpolished rices
Sensory evaluation is evaluated and tested using the sense organ of national standard rice cooking test quality, is evaluated with scale method of inspection.Evaluation
Classification is appearance, color, smell, hardness, elasticity, viscosity and overall acceptance.Respectively by test specimen and reference sample into
Row trade-off.Divide using untreated brown rice as scoring benchmark 5, fluctuate each 4 numerical value up and down.Each full marks is 9 points, total score
It is 54 points.Reference sample is untreated brown rice, and in order to ensure to evaluate stability, reference sample is put into tested by this at random
It is tested in sample.
The Analyses Methods for Sensory Evaluation Results of 1 germinant steamed brown rice sample of table
The grain of rice that can be seen that different disposal from the Analyses Methods for Sensory Evaluation Results of 1 germinant steamed brown rice of table is cooked on rear mode of appearance
There is certain difference, the brown rice of groove type ultrasonic wave and citric acid treatment is cooked rear surface and exposes more endosperm, therefore from appearance
Seem good than untreated steamed brown rice in color.To the fragrance of rice is cooked, there is no fixed rules.With processing temperature
Downward trend is presented in the raising of degree, the hardness of germinant steamed brown rice, and viscosity is in rising trend, this result and Texture instrument test result
It is identical, illustrate that groove type ultrasonic wave and citric acid can decline the hardness of steamed brown rice the processing of sprouted unpolished rice, viscosity rises.It is right
Can the investigation of steamed brown rice acceptance shows consumer receive this rice as food, through ultrasonic wave added citric acid treatment,
The acceptance of germinant steamed brown rice is promoted.The total score of the germinant steamed brown rice sensory evaluation of ultrasonic wave and citric acid treatment is above
Untreated germinant steamed brown rice.
It is therefore seen that ultrasonic wave and the sprouted unpolished rice of citric acid treatment in sense organ angle than untreated sprouted unpolished rice more
Easily received, illustrating the sprouted unpolished rice of groove type ultrasonic wave and citric acid treatment has certain market potential.
Claims (4)
1. a kind of method for improving sprouted unpolished rice water absorption rate and cooking quality, provides excellent flavor and is conducive to the improvement of boiling
Sprouted unpolished rice includes the following steps：It is random to take 500g above-mentioned with the sprouted unpolished rice after water and 0.8% lemon acid soak, loading modeling
Material cup and being immersed in the water is fixed in groove type ultrasonic wave cleaning machine, and with 16k HZ, power is the ultrasonication 90min of 2000w,
Treatment temperature is 15-55 DEG C, and trough inner water temperature is controlled by constantly putting into ice bag, to keep the temperature-resistant of system, processing
After take out plastic cup draining 1min, then sprouted unpolished rice from cup is poured out and is layered on 5min on plate, evaporate germination it is rough
Rice excess surface moisture, is sent into electrically heated drying cabinet and is dried to initial aqueous rate at ambient temperature after weighing.
2. the method for improvement sprouted unpolished rice according to claim 1, which is characterized in that with 0.8% lemon acid soak brown rice,
It is ultrasonically treated 30 DEG C of temperature.
3. the method for improvement sprouted unpolished rice according to claim 1, which is characterized in that with 0.8% lemon acid soak brown rice,
It is ultrasonically treated temperature 45 C.
4. the method for improvement sprouted unpolished rice according to claim 1, which is characterized in that with 0.8% lemon acid soak brown rice,
It is ultrasonically treated 55 DEG C of temperature.
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| CN109601616A (en) * | 2019-01-11 | 2019-04-12 | 中南林业科技大学 | A method of Good quality indica rice head rice rate is improved using radiothermics |
| CN110358651A (en) * | 2019-07-26 | 2019-10-22 | 上海理工大学 | A method of shortening wine brewing rice and impregnates and the steamed rice time |
| CN112715852A (en) * | 2021-01-04 | 2021-04-30 | 玛士撒拉无锡医疗科技有限公司 | Preparation process of germinated brown rice |
| CN114158677A (en) * | 2021-03-24 | 2022-03-11 | 贵州宏创农业产业开发有限公司 | Processing method of coix seed with quick cooking property |
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| CN109601616A (en) * | 2019-01-11 | 2019-04-12 | 中南林业科技大学 | A method of Good quality indica rice head rice rate is improved using radiothermics |
| CN110358651A (en) * | 2019-07-26 | 2019-10-22 | 上海理工大学 | A method of shortening wine brewing rice and impregnates and the steamed rice time |
| CN112715852A (en) * | 2021-01-04 | 2021-04-30 | 玛士撒拉无锡医疗科技有限公司 | Preparation process of germinated brown rice |
| CN114158677A (en) * | 2021-03-24 | 2022-03-11 | 贵州宏创农业产业开发有限公司 | Processing method of coix seed with quick cooking property |
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Application publication date: 20180612 |