Purple rice vermicelli with high anthocyanin content and preparation method thereof

The invention relates to purple rice vermicelli with high anthocyanin content and a preparation method of the purple rice vermicelli. The preparation method comprises the following steps: selecting purple rice flour and long-shaped rice flour with the particle size of 60-140 meshes, mixing the purpl...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	ZHENG JINGSHAO, YU HONGDA, LU ZIYANG, HUANG WEI, XU LIYI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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