Nutritional cereal rice with reasonable amino acid ratio and preparation method thereof
The invention discloses nutritional cereal rice with a reasonable amino acid ratio. The nutritional cereal rice consists of the following components in parts by weight: 15-30 parts of oatmeal, 50-80 parts of oat sections, 15-30 parts of tartary buckwheat, 20-30 parts of quinoa, 10-20 parts of raisin...
Gespeichert in:
| Hauptverfasser: | , , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | chi ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | ZHANG BIN LIU XIAOJIE LIU WENTING YANG CAI GUO XUEXIAO ZHANG XINJUN ZHOU HAITAO BAI JING |
| description | The invention discloses nutritional cereal rice with a reasonable amino acid ratio. The nutritional cereal rice consists of the following components in parts by weight: 15-30 parts of oatmeal, 50-80 parts of oat sections, 15-30 parts of tartary buckwheat, 20-30 parts of quinoa, 10-20 parts of raisins and 5-15 parts of lycium chinense, wherein the oatmeal is prepared from fresh oat by impurity removal, steaming, drying and slicing; the oat sections are prepared from fresh oat by impurity removal, steaming, drying and section cutting; the tartary buckwheat is prepared from fresh tartary buckwheat through impurity removal, steaming and drying; and the quinoa is prepared from fresh quinoa by impurity removal, drying and curing. Moreover, the invention also provides a preparation method of the nutritional cereal rice with a reasonable amino acid ratio. In the nutritional cereal rice with a reasonable amino acid ratio, disclosed by the invention, the quinoa, oat and tartary buckwheat are processed into nutritional, |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN106616346A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN106616346A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN106616346A3</originalsourceid><addsrcrecordid>eNqNjDEKAjEQRdNYiHqH8QCCy0p6WRSrrQTLZUxmyUA2CcmI13cQD2D1ePzHX5vH-JLKwjlhBEeVFJUdwZslgGrT5RkJcOGUAR17qKg9YPJQKhX8aoKFJGQPEvQkz1uzmjE22v24Mfvr5T7cDlTyRK2go0QyDWN3tLaz_cme-3-aD39UOio</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Nutritional cereal rice with reasonable amino acid ratio and preparation method thereof</title><source>esp@cenet</source><creator>ZHANG BIN ; LIU XIAOJIE ; LIU WENTING ; YANG CAI ; GUO XUEXIAO ; ZHANG XINJUN ; ZHOU HAITAO ; BAI JING</creator><creatorcontrib>ZHANG BIN ; LIU XIAOJIE ; LIU WENTING ; YANG CAI ; GUO XUEXIAO ; ZHANG XINJUN ; ZHOU HAITAO ; BAI JING</creatorcontrib><description>The invention discloses nutritional cereal rice with a reasonable amino acid ratio. The nutritional cereal rice consists of the following components in parts by weight: 15-30 parts of oatmeal, 50-80 parts of oat sections, 15-30 parts of tartary buckwheat, 20-30 parts of quinoa, 10-20 parts of raisins and 5-15 parts of lycium chinense, wherein the oatmeal is prepared from fresh oat by impurity removal, steaming, drying and slicing; the oat sections are prepared from fresh oat by impurity removal, steaming, drying and section cutting; the tartary buckwheat is prepared from fresh tartary buckwheat through impurity removal, steaming and drying; and the quinoa is prepared from fresh quinoa by impurity removal, drying and curing. Moreover, the invention also provides a preparation method of the nutritional cereal rice with a reasonable amino acid ratio. In the nutritional cereal rice with a reasonable amino acid ratio, disclosed by the invention, the quinoa, oat and tartary buckwheat are processed into nutritional,</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2017</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170510&DB=EPODOC&CC=CN&NR=106616346A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170510&DB=EPODOC&CC=CN&NR=106616346A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ZHANG BIN</creatorcontrib><creatorcontrib>LIU XIAOJIE</creatorcontrib><creatorcontrib>LIU WENTING</creatorcontrib><creatorcontrib>YANG CAI</creatorcontrib><creatorcontrib>GUO XUEXIAO</creatorcontrib><creatorcontrib>ZHANG XINJUN</creatorcontrib><creatorcontrib>ZHOU HAITAO</creatorcontrib><creatorcontrib>BAI JING</creatorcontrib><title>Nutritional cereal rice with reasonable amino acid ratio and preparation method thereof</title><description>The invention discloses nutritional cereal rice with a reasonable amino acid ratio. The nutritional cereal rice consists of the following components in parts by weight: 15-30 parts of oatmeal, 50-80 parts of oat sections, 15-30 parts of tartary buckwheat, 20-30 parts of quinoa, 10-20 parts of raisins and 5-15 parts of lycium chinense, wherein the oatmeal is prepared from fresh oat by impurity removal, steaming, drying and slicing; the oat sections are prepared from fresh oat by impurity removal, steaming, drying and section cutting; the tartary buckwheat is prepared from fresh tartary buckwheat through impurity removal, steaming and drying; and the quinoa is prepared from fresh quinoa by impurity removal, drying and curing. Moreover, the invention also provides a preparation method of the nutritional cereal rice with a reasonable amino acid ratio. In the nutritional cereal rice with a reasonable amino acid ratio, disclosed by the invention, the quinoa, oat and tartary buckwheat are processed into nutritional,</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjDEKAjEQRdNYiHqH8QCCy0p6WRSrrQTLZUxmyUA2CcmI13cQD2D1ePzHX5vH-JLKwjlhBEeVFJUdwZslgGrT5RkJcOGUAR17qKg9YPJQKhX8aoKFJGQPEvQkz1uzmjE22v24Mfvr5T7cDlTyRK2go0QyDWN3tLaz_cme-3-aD39UOio</recordid><startdate>20170510</startdate><enddate>20170510</enddate><creator>ZHANG BIN</creator><creator>LIU XIAOJIE</creator><creator>LIU WENTING</creator><creator>YANG CAI</creator><creator>GUO XUEXIAO</creator><creator>ZHANG XINJUN</creator><creator>ZHOU HAITAO</creator><creator>BAI JING</creator><scope>EVB</scope></search><sort><creationdate>20170510</creationdate><title>Nutritional cereal rice with reasonable amino acid ratio and preparation method thereof</title><author>ZHANG BIN ; LIU XIAOJIE ; LIU WENTING ; YANG CAI ; GUO XUEXIAO ; ZHANG XINJUN ; ZHOU HAITAO ; BAI JING</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN106616346A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2017</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>ZHANG BIN</creatorcontrib><creatorcontrib>LIU XIAOJIE</creatorcontrib><creatorcontrib>LIU WENTING</creatorcontrib><creatorcontrib>YANG CAI</creatorcontrib><creatorcontrib>GUO XUEXIAO</creatorcontrib><creatorcontrib>ZHANG XINJUN</creatorcontrib><creatorcontrib>ZHOU HAITAO</creatorcontrib><creatorcontrib>BAI JING</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ZHANG BIN</au><au>LIU XIAOJIE</au><au>LIU WENTING</au><au>YANG CAI</au><au>GUO XUEXIAO</au><au>ZHANG XINJUN</au><au>ZHOU HAITAO</au><au>BAI JING</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Nutritional cereal rice with reasonable amino acid ratio and preparation method thereof</title><date>2017-05-10</date><risdate>2017</risdate><abstract>The invention discloses nutritional cereal rice with a reasonable amino acid ratio. The nutritional cereal rice consists of the following components in parts by weight: 15-30 parts of oatmeal, 50-80 parts of oat sections, 15-30 parts of tartary buckwheat, 20-30 parts of quinoa, 10-20 parts of raisins and 5-15 parts of lycium chinense, wherein the oatmeal is prepared from fresh oat by impurity removal, steaming, drying and slicing; the oat sections are prepared from fresh oat by impurity removal, steaming, drying and section cutting; the tartary buckwheat is prepared from fresh tartary buckwheat through impurity removal, steaming and drying; and the quinoa is prepared from fresh quinoa by impurity removal, drying and curing. Moreover, the invention also provides a preparation method of the nutritional cereal rice with a reasonable amino acid ratio. In the nutritional cereal rice with a reasonable amino acid ratio, disclosed by the invention, the quinoa, oat and tartary buckwheat are processed into nutritional,</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN106616346A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Nutritional cereal rice with reasonable amino acid ratio and preparation method thereof |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-09T09%3A54%3A59IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=ZHANG%20BIN&rft.date=2017-05-10&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN106616346A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |