People now eat more and more refined rice, but they do not know that the nutrition of cereals has been lost during processing, and there is a serious shortage of vitamin B family dietary fiber and other physiologically active substances and nutritional function factors. The Chinese Rice Research Institute, headquartered in Hangzhou, under the leadership of Professor Huang Da Nian, has conducted functional rice research and developed the functional rice-Kirmi for 8 years. The Kilmami-1 type rice is a mutant strain that can overproduce gamma-aminobutyric acid found in tens of thousands of mutant populations. In this strain, the γ-aminobutyric acid content was 5 times higher than that of normal rice varieties, and a new rice variety, Kiel-1 rice, was cultivated. Using Kiel-1 rice as a raw material and using high-tech biotechnology to develop the developed Kirby, the functional nutrient composition has been greatly improved, especially the content of γ-aminobutyric acid is more than 10 times that of ordinary brown rice. Dozens of times. At the same time, Kirby also contains physiologically active substances such as potassium ions, magnesium ions, vitamins, and dietary fiber, as well as nutrient function factors. Long-term consumption can achieve the effect of strengthening one's health. The Kiel-1 rice variety and processing technology have applied for national patents and passed the appraisal of the Zhejiang Science and Technology Agency. At present, Kilmi has realized industrialization. The series of products currently being developed include: Full-grown Kilmi rough, Kirby leaven, Kilmi flour, and Kirmi milk. Currently it sells in chain supermarkets such as Century Lianhua, Tesco, Wumart, China Resources Vanguard and other stores in Kirkham.
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