CN104256279A - Processing method of tea-containing nutritive composite rice product - Google Patents
Processing method of tea-containing nutritive composite rice product Download PDFInfo
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- CN104256279A CN104256279A CN201410412570.1A CN201410412570A CN104256279A CN 104256279 A CN104256279 A CN 104256279A CN 201410412570 A CN201410412570 A CN 201410412570A CN 104256279 A CN104256279 A CN 104256279A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 121
- 235000009566 rice Nutrition 0.000 title claims abstract description 121
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 36
- 239000002131 composite material Substances 0.000 title claims abstract description 22
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 230000000050 nutritive effect Effects 0.000 title abstract 3
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 120
- 239000000843 powder Substances 0.000 claims abstract description 55
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 37
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 37
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 37
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 37
- 235000020232 peanut Nutrition 0.000 claims abstract description 37
- 229920002752 Konjac Polymers 0.000 claims abstract description 28
- 240000008042 Zea mays Species 0.000 claims abstract description 24
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 24
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 24
- 235000005822 corn Nutrition 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000000428 dust Substances 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 238000013467 fragmentation Methods 0.000 claims abstract description 3
- 238000006062 fragmentation reaction Methods 0.000 claims abstract description 3
- 235000013312 flour Nutrition 0.000 claims description 44
- 235000013616 tea Nutrition 0.000 claims description 25
- 235000016709 nutrition Nutrition 0.000 claims description 24
- 235000013339 cereals Nutrition 0.000 claims description 21
- 240000000111 Saccharum officinarum Species 0.000 claims description 10
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 235000021329 brown rice Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 7
- 235000009569 green tea Nutrition 0.000 claims description 4
- 238000005453 pelletization Methods 0.000 claims description 4
- 238000012216 screening Methods 0.000 claims description 4
- 150000001720 carbohydrates Chemical class 0.000 abstract description 5
- 235000014633 carbohydrates Nutrition 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 abstract 4
- 235000010485 konjac Nutrition 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 description 7
- 238000009835 boiling Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000012447 hatching Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- 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)
- Botany (AREA)
- Mycology (AREA)
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Abstract
The invention discloses a processing method of a tea-containing nutritive composite rice product. The processing method comprises the following steps of removing dust and impurities in rice, peanut kernels and tea leaves, respectively carrying out fragmentation, weighing 93 parts by mass of rice powder, 4-6 parts by mass of tea leaf powder, 1-2 parts by mass of peanut kernel powder, 1-2 parts by mass of corn powder and 1-2 parts by mass of konjak powder, putting the weighed powder into a mixer, simultaneously, adding a proper amount of saccharose water into the materials, carrying out full stirring mixing, putting the mixture into a rice maker, preparing a rice grain-type tea-containing composite rice product, carrying out cooling by a first rice cooling sieve, carrying out microwave drying, carrying out microwave sterilization, carrying out cooling by a second rice cooling sieve, feeding the product into a finished product warehouse of a vacuum packaging machine and carrying out packaging according to demands. The tea-containing nutritive composite rice product retains all nutrients of rice and tea leaves, has nutrients of konjak, corn, peanut and carbohydrate, has a fine taste, a sweet flavor and good toughness, and can be steamed and boiled easily. The processing method has simple processes and can be operated easily.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of processing method of tealeaves composite rice.
Background technology
Along with socioeconomic development, the level of people's life improves constantly, and the hope pursuing good health and a long life is more and more stronger, more and more higher to the requirement of quality of life, the people of the staple food being with rice and wheat, increasing people recognizes, dietary requirement variation, and the nutrition of five cereals is very important, and the five cereals of commonsense method processing are very coarse, very difficultly when boiling to boil, and mouthfeel is bad, people are difficult to accept.
Summary of the invention
The invention discloses a kind of processing method of tealeaves nutritional composite rice, the tealeaves composite rice of the inventive method processing has feature balanced in nutrition, both the institute having remained rice and tealeaves is nutritious, nutritional labeling also containing each konjaku, corn, peanut, carbohydrate, simultaneously delicate mouthfeel, delicious fragrant and sweet, chew strength good, easy boiling.
The technical solution used in the present invention is as follows for achieving the above object:
A processing method for tealeaves nutritional composite rice, is characterized in that step is as follows:
(1) rice, shelled peanut, tealeaves are removed dust and impurity, be broken into powdery respectively, obtain rice powder, peanut ground rice, tea leaf powder;
(2) prepare raw material, by mass parts, 93 parts, rice powder, tea leaf powder 4-6 part, peanut ground rice 1-2 part, corn flour 1-2 part, konjaku flour 1-2 part, take rice powder, tea leaf powder, peanut ground rice, corn flour, konjaku flour respectively;
(3) load weighted rice powder, tea leaf powder, peanut ground rice, corn flour and konjaku flour are joined in mixer, add appropriate mass percent concentration is that the sugarcane syrup of 2-3% is fully uniformly mixed simultaneously, mixing time 10-15 minute, requires that in the mixed material be stirred, water content is 20-28%;
(4) mixed material be stirred is joined in screw rod granulator, be extruded pre-gelatinized process in granulator after, then be extruded pelletizing, make rice kernel shape; Require: screw rod granulator from being fed to drop temperature be: 1 district temperature 50-60 DEG C, 2 district temperature 90-110 DEG C, 3 district temperature 70-80 DEG C;
(5) grain of rice that cuts of screw rod granulator discharge end, first cools with the first cool rice huller screen, when temperature drops to 20 DEG C, then is sent in microwave drying oven and carries out drying process; Requirement, dried water content at 13-15%, drying time 8-15 minute, baking temperature is 60-80 DEG C;
(6) grain of rice after microwave drying is through the sterilization of microwave disinfection case, and the water content after sterilization is at 12-14%; Require: sterilizing time 8-12 minute, sterilization temperature is 40-60 DEG C; Again cooled by the second cool rice huller screen, the cooled grain of rice is classified sieve screening again;
(7) grain of rice filtered out is fed into vacuum packing machine, is packaged into bag.
The mass parts of the mixing of described raw material after fragmentation is: rice powder 93%, tea leaf powder 4%, 1 part, peanut ground rice, corn flour 1 part, konjaku flour 1 part.
Described rice is brown rice.
Described tealeaves is green tea.
Beneficial effect of the present invention:
1, remain brown rice, the nutrition of tealeaves be not destroyed, the brown rice simultaneously improved, the mouthfeel of tealeaves,
Present invention process have passed extruding pre-gelatinized technique and the brown rice of bad for common mouthfeel, difficult boiling, the tealeaves that is difficult to swallow is become the mouthfeel the same with general rice, while improving mouthfeel, also retains brown rice, the nutrition of tealeaves is not destroyed;
2, comprehensive nutrition: tealeaves nutritional composite rice of the present invention is that brown rice, tealeaves, konjaku flour, grits, shelled peanut, carbohydrate are mixed and be processed into, comprehensive nutrition, edible such tealeaves nutritional composite rice, can play balanced nutritious effect, the crowd of special hypertension, high fat of blood, hyperglycaemia eats.
3, delicate mouthfeel, delicious fragrant and sweet, it is good to chew strength, easy boiling: brown rice, mixed tealeaves, konjaku flour, grits, shelled peanut, carbohydrate are combined and are processed into grain of rice shape by the present invention, edible more convenient, easy boiling.
4, the present invention adds shelled peanut, and when raw material are cut out from screw rod granulator front end after gelatinization, the grain of rice is smooth, and the situations such as adhesion can not occur, and is conducive to the grain of rice and is shaped, reach delicate mouthfeel simultaneously, delicious fragrant and sweet.
In a word, the tealeaves nutritional composite rice that method of the present invention processes, the institute both having remained rice and tealeaves is nutritious, the nutrition also containing konjaku flour, grits, shelled peanut, carbohydrate, and mouthfeel is good simultaneously, easy boiling, and technique is simple, easy to operate.Wherein, tealeaves is crude fibre material, rice, konjaku, corn are starch-containing class goods and materials, shelled peanut is containing oily substance, sugarcane syrup plays auxiliary sticky and effect, by konjaku flour sticky to tea leaf powder and ground rice with together with, several inconsistent combinations of substances and the tealeaves nutritional composite rice made, production technology, product proportioning have unique distinction.
Detailed description of the invention
embodiment 1
A processing method for tealeaves nutritional composite rice, is characterized in that step is as follows:
(1) rice, shelled peanut, tealeaves are removed dust and impurity, be broken into powdery respectively, obtain rice powder, peanut ground rice, tea leaf powder;
(2) prepare raw material, by mass parts, 93 parts, rice powder, tea leaf powder 4-6 part, peanut ground rice 1-2 part, corn flour 1-2 part, konjaku flour 1-2 part, take rice powder, tea leaf powder, peanut ground rice, corn flour, konjaku flour respectively; The granularity of described rice powder, tea leaf powder, peanut ground rice, corn flour and konjaku flour is 40-80 order;
(3) load weighted rice powder, tea leaf powder, peanut ground rice, corn flour and konjaku flour are joined in mixer, add appropriate mass percent concentration is that the sugarcane syrup of 2-3% is fully uniformly mixed simultaneously, mixing time 10-15 minute, requires that in the mixed material be stirred, water content is 20-28%; The consumption of described sugarcane syrup is limited by the requirement of water content;
(4) mixed material be stirred is joined in screw rod granulator, be extruded pre-gelatinized process in granulator after, then be extruded pelletizing, make rice kernel shape; Require: screw rod granulator from being fed to drop temperature be: 1 district temperature 50-60 DEG C, 2 district temperature 90-110 DEG C, 3 district temperature 70-80 DEG C; Wherein, 1st district is preheating, and 2 district's temperature are slaking, and 3rd district are hatching;
(5) grain of rice that cuts of screw rod granulator discharge end, first cools with the first cool rice huller screen, when temperature drops to 20 DEG C, then is sent in microwave drying oven and carries out drying process; Requirement, dried water content at 13-15%, drying time 8-15 minute, baking temperature is 60-80 DEG C;
(6) grain of rice after microwave drying is through the sterilization of microwave disinfection case, and the water content after sterilization is at 12-14%; Require: sterilizing time 8-12 minute, sterilization temperature is 40-60 DEG C; Again cooled by the second cool rice huller screen, the cooled grain of rice is classified sieve screening again;
(7) grain of rice filtered out is fed into vacuum packing machine, is packaged into bag.
embodiment 2
A processing method for tealeaves nutritional composite rice, is characterized in that step is as follows:
(1) rice, shelled peanut, tealeaves are removed dust and impurity, be broken into powdery respectively, obtain rice powder, peanut ground rice, tea leaf powder;
(2) prepare raw material, by mass parts, 93 parts, rice powder, tea leaf powder 4,1 part, peanut ground rice, corn flour 1 part, konjaku flour 1 part, take rice powder, tea leaf powder, peanut ground rice, corn flour, konjaku flour respectively; The granularity of described rice powder, tea leaf powder, peanut ground rice, corn flour and konjaku flour is 80 orders;
(3) load weighted rice powder, tea leaf powder, peanut ground rice, corn flour and konjaku flour are joined in mixer, add simultaneously appropriate mass percent concentration be 2% sugarcane syrup be fully uniformly mixed, mixing time 10-15 minute, requires that in the mixed material be stirred, water content is 25%; The consumption of described sugarcane syrup is limited by the requirement of water content;
(4) mixed material be stirred is joined in screw rod granulator, be extruded pre-gelatinized process in granulator after, then be extruded pelletizing, make rice kernel shape; Require: screw rod granulator from being fed to drop temperature be: 1 district's temperature 60 C, 2 district's temperature 100 DEG C, 3 district's temperature 80 DEG C;
(5) grain of rice that cuts of screw rod granulator discharge end, first cools with the first cool rice huller screen, when temperature drops to 20 DEG C, then is sent in microwave drying oven and carries out drying process; Requirement, dried water content at 13-15%, drying time 8-15 minute, baking temperature is 60-80 DEG C.
(6) grain of rice after microwave drying is through the sterilization of microwave disinfection case, and the water content after sterilization is at 12-14%; Require: sterilizing time 8-12 minute, sterilization temperature is 40-60 DEG C; Again cooled by the second cool rice huller screen, the cooled grain of rice is classified sieve screening again;
(7) grain of rice filtered out is fed into vacuum packing machine, is packaged into bag.
Embodiment 2 is optimized processing methods, and production effect is best.
As long as process according to the step of embodiment 1, object of the present invention can be realized completely, obtain qualified tealeaves nutritional composite rice.
Described rice preferably brown rice.Described tealeaves preferably green tea.
By the gross mass of rice powder, tea leaf powder, peanut ground rice, corn flour and konjaku flour for benchmark (based on the theoretical water content 12% of rice powder, tea leaf powder, peanut ground rice, corn flour and konjaku flour), mass percent concentration is the sugarcane syrup of 2-3% is 8-19% with reference to consumption.If the water content of rice powder, tea leaf powder, peanut ground rice, corn flour and konjaku flour changes, mass percent concentration is that the sugarcane syrup of 2-3% changes with reference to consumption is also corresponding.
Claims (6)
1. a processing method for tealeaves nutritional composite rice, is characterized in that step is as follows:
(1) rice, shelled peanut, tealeaves are removed dust and impurity, be broken into powdery respectively, obtain rice powder, peanut ground rice, tea leaf powder;
(2) prepare raw material, by mass parts, 93 parts, rice powder, tea leaf powder 4-6 part, peanut ground rice 1-2 part, corn flour 1-2 part, konjaku flour 1-2 part, take rice powder, tea leaf powder, peanut ground rice, corn flour, konjaku flour respectively;
(3) load weighted rice powder, tea leaf powder, peanut ground rice, corn flour and konjaku flour are joined in mixer, add appropriate mass percent concentration is that the sugarcane syrup of 2-3% is fully uniformly mixed simultaneously, mixing time 10-15 minute, requires that in the mixed material be stirred, water content is 20-28%;
(4) mixed material be stirred is joined in screw rod granulator, be extruded pre-gelatinized process in granulator after, then be extruded pelletizing, make rice kernel shape; Require: screw rod granulator from being fed to drop temperature be: 1 district temperature 50-60 DEG C, 2 district temperature 90-110 DEG C, 3 district temperature 70-80 DEG C;
(5) grain of rice that cuts of screw rod granulator discharge end, first cools with the first cool rice huller screen, when temperature drops to 20 DEG C, then is sent in microwave drying oven and carries out drying process; Requirement, dried water content at 13-15%, drying time 8-15 minute, baking temperature is 60-80 DEG C;
(6) grain of rice after microwave drying is through the sterilization of microwave disinfection case, and the water content after sterilization is at 12-14%; Require: sterilizing time 8-12 minute, sterilization temperature is 40-60 DEG C; Again cooled by the second cool rice huller screen, the cooled grain of rice is classified sieve screening again;
(7) grain of rice filtered out is fed into vacuum packing machine, is packaged into bag.
2. the processing method of a kind of tealeaves nutritional composite rice according to claim 1, is characterized in that: the granularity of described rice powder, tea leaf powder, peanut ground rice, corn flour and konjaku flour is 40-80 order.
3. a kind of processing method of tealeaves nutritional composite rice according to claim 1 or 2, is characterized in that: described rice is brown rice.
4. a kind of processing method of tealeaves nutritional composite rice according to claim 1 or 2, is characterized in that: described tealeaves is green tea.
5. the processing method of a kind of tealeaves nutritional composite rice according to claim 3, is characterized in that: described tealeaves is green tea.
6. the processing method of a kind of tealeaves nutritional composite rice according to claim 1, is characterized in that: in described step (2), the mass parts of the mixing of raw material after fragmentation is: rice powder 93%, tea leaf powder 4%, 1 part, peanut ground rice, corn flour 1 part, konjaku flour 1 part; In described step (3), the mass percent concentration of sugarcane syrup is 2%, requires that in the mixed material be stirred, water content is 25%.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522512A (en) * | 2015-01-27 | 2015-04-22 | 临沂市民信食品有限公司 | Nutritive rice for adjusting sub-health of human body and preparation method thereof |
| CN104996896A (en) * | 2015-05-28 | 2015-10-28 | 安徽劲宇食品有限公司 | Nutrient bamboo fragrant rice capable of regulating vital energy and tranquilizing mind and preparation method of nutrient bamboo fragrant rice |
| CN105249239A (en) * | 2015-12-01 | 2016-01-20 | 济宁医学院 | Nutritious compound rice noodles and preparation method thereof |
| CN105433259A (en) * | 2015-12-25 | 2016-03-30 | 竹山县沛丰粮油工贸有限责任公司 | Processing method of nutritional fruit and vegetable composite rice |
| CN107692040A (en) * | 2017-11-28 | 2018-02-16 | 湖北沛丰粮油股份有限公司 | Nutritional composite rice with dietary function |
| CN110250429A (en) * | 2019-07-11 | 2019-09-20 | 湖北沛丰生物科技股份有限公司 | The processing method of fruit juice vermicelli |
| CN110250410A (en) * | 2019-07-11 | 2019-09-20 | 湖北沛丰生物科技股份有限公司 | A kind of processing method of mushroom rice |
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| CN104522512A (en) * | 2015-01-27 | 2015-04-22 | 临沂市民信食品有限公司 | Nutritive rice for adjusting sub-health of human body and preparation method thereof |
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| CN105433259A (en) * | 2015-12-25 | 2016-03-30 | 竹山县沛丰粮油工贸有限责任公司 | Processing method of nutritional fruit and vegetable composite rice |
| CN107692040A (en) * | 2017-11-28 | 2018-02-16 | 湖北沛丰粮油股份有限公司 | Nutritional composite rice with dietary function |
| CN110250429A (en) * | 2019-07-11 | 2019-09-20 | 湖北沛丰生物科技股份有限公司 | The processing method of fruit juice vermicelli |
| CN110250410A (en) * | 2019-07-11 | 2019-09-20 | 湖北沛丰生物科技股份有限公司 | A kind of processing method of mushroom rice |
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Application publication date: 20150107 |