A production method of co-production processing black rice food

Abstract

A method for co-processing black rice food products utilizes a multi-functional puffing device. Black rice is lightly milled to obtain black rice bran and black rice core. The black rice bran is used to produce rice bran oil and ultrafine black rice bran powder. Furthermore, the black rice bran undergoes anthocyanin stabilization treatment, enzyme treatment, low-temperature puffing, and ultrafine pulverization technology to produce a cell-wall-broken ultrafine powder rich in soluble dietary polysaccharides. The black rice bran oil and cell-wall-broken ultrafine black rice bran powder can be used as food raw materials or to produce high-value-added functional derivative products of black rice. The black rice core can be used as a raw material for the staple food black rice or black rice food beverages (black rice meal replacement powder, black rice eight-treasure rice, black rice dumplings, and other convenient foods or fermented black rice drinks). Adding some of the cell-wall-broken ultrafine black rice bran powder to processed food or beverage products enhances their nutritional function and sensory quality, achieving full material utilization of black rice, thus maximizing the benefits of co-processing, extending the industrial chain, and increasing the value chain.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for co-producing and processing black rice food products. Background Technology

[0002] Extrusion technology utilizes extrusion equipment to integrate processing techniques such as gelatinization, puffing, sterilization, and drying of grains or miscellaneous grains. It is a commonly used technology in the production of snack foods. The entire extrusion process is divided into three stages. The first stage is the phase change stage, which generally refers to the application of external heat and pressure causing the liquid inside the material to vaporize due to heat absorption or overheating, achieving rapid cooking. The second stage is the pressurization stage, where the vaporized gas is rapidly pressurized and begins to drive the material to expand, thereby changing the original characteristics of the food raw material. The third stage is the solidification stage, where when the instantaneous pressure inside the material reaches or exceeds the limit, the gas rapidly overflows, and the interior is dried and solidified at high temperature due to water loss, ultimately forming a foamy extruded product.

[0003] Extrusion methods can be categorized into baking extrusion, frying extrusion, drum drying, microwave extrusion, airflow extrusion, and extrusion extrusion. Baking extrusion is primarily used for fermented foods, while frying extrusion is mainly used for fermented foods or foods with added leavening agents. Drum drying is mainly used for the extrusion and drying of powdered foods, resulting in a relatively small extrusion ratio. Microwave extrusion suffers from uneven extrusion. Currently, airflow extrusion and extrusion extrusion are widely used in food storage and quality improvement, as well as in biological and pharmaceutical processing. 1. Advantages and disadvantages of airflow extruders. Airflow extruders consist of a high-pressure tank and an external heating system. The principle is to seal a certain amount of material in a high-pressure extrusion chamber. Using the external heating system, the chamber rotates continuously at a certain speed, causing the material to be heated evenly and gelatinize. As heating continues, the temperature inside the chamber gradually increases. When it reaches above 100℃, the moisture in the material escapes and vaporizes, creating pressure within the chamber. If the chamber lid is suddenly opened, the material is abruptly released from its high-temperature, high-pressure state to a normal temperature and pressure state. Moisture escapes and fills the areas where water has been lost with air, causing the material's structure to change, resulting in a loose, porous, sponge-like structure. Currently, most airflow extruders on the market are single-chamber, externally heated airflow extruders. Airflow extrusion technology for food has the advantages of a wide range of applicable raw materials, simple production process, minimal nutrient loss, and strong rehydration properties of the product. However, airflow puffing is an intermittent process with significant heat loss and high labor intensity, making it unsuitable for industrial production. Furthermore, it easily produces sticky substances on the inner wall of the puffing cavity, severely affecting the quality of the puffed products. 2. Advantages and Disadvantages of Extrusion Extruders. Extrusion extruders mainly consist of a feeding and discharging mechanism and an extrusion device. The extrusion device comprises a screw and a barrel. The barrel is fixed and does not rotate. The material is heated and extruded through high-speed shearing friction between the rotating screw and the inner wall of the barrel. Some manufacturers also cover the outside of the barrel with a heating system to increase the extrusion temperature. During the screw's propulsion of the material, the material is compressed, and its density continuously increases. As the temperature and pressure inside the barrel rise, the material gelatinizes. At the end of the screw's extrusion section, the material is forced outward through a small outlet die hole under the screw's push. When the material exits the die, the huge internal and external pressure difference causes the moisture in the raw material to vaporize instantaneously, increasing its volume—the so-called "flash evaporation"—forming the extruded product. Extrusion extruders have advantages such as preventing material backflow, high production efficiency, the ability to produce high-fat and high-moisture raw materials, stable production process, low energy consumption, and minimal waste, and are widely used in food industry production. The disadvantages of extrusion extruders are as follows: First, the extruder barrel cannot rotate, which makes it easy for the extruded material to stagnate, often resulting in material blockage, coking, and uneven heating. Second, the front end of the screw is generally directly connected to the drive shaft, and there is no stabilizing device at the rear end of the screw. This makes the screw structurally a cantilever beam, and the vibration of the screw is very obvious under high-speed rotation, making the screw prone to breakage at the root of the shaft connection. Third, the heat of extrusion mainly comes from the friction between the barrel and the screw, which increases the wear of the barrel and screw, resulting in higher manufacturing and operating costs.

[0004] Black rice products face two main processing challenges: First, as a type of brown rice, black rice has a high content and dense structure of insoluble dietary fiber in its outer layer, leading to a high gelatinization temperature and difficulty in gelatinization. This results in processed black rice products having a rough texture and poor cohesiveness and adhesiveness. Second, the anthocyanins and fats in black rice are mainly concentrated in the outer layer. During storage, the fats in processed black rice products are prone to rancidity, and the anthocyanins are easily degraded. Furthermore, black rice has a high phytic acid content (4.0-5.0%), primarily concentrated in the outer layer (over 20%). Excessive phytic acid in the diet can lead to deficiencies in nutrients such as calcium, iron, and zinc; nutritionists consider phytic acid an "anti-nutritional factor." Preventing rancidity, reducing phytic acid content, and improving the stability of anthocyanins in black rice products are bottleneck issues in black rice product processing. Therefore, how to make reasonable use of black rice bran to improve the taste and nutritional quality of black rice products is the main technical issue.

[0005] References: 1. Patents: "A method for extracting high-purity ε-glucan from grape vines" (Patent No.: 201410031931.8), "A method for preparing resveratrol and glucan from waste grape vines" (Patent No.: 201410238415.2); "A pre-enzymatic hydrolysis extrusion puffing processing technology to improve the water solubility index of whole grain meal powder" (Patent No.: 201710279110.X); 2. Papers: Zhao Zhihao. Effects of pre-enzymatic hydrolysis-extrusion puffing on the physicochemical properties and bioactivity of whole grain instant brown rice flour [D]. Fujian Agriculture and Forestry University, 2017; Zhao Zhihao, Liu Lei, Zhang Mingwei, et al. Effects of pre-enzymatic hydrolysis-extrusion puffing on the quality characteristics of whole grain brown rice flour [J]. Food Science, 2019, 40(01): 108-116. Summary of the Invention

[0006] The purpose of this invention is to provide a multi-functional extrusion device. In order to overcome the shortcomings of airflow extruders and extrusion extruders, the multi-functional extrusion device combines the principles of airflow extrusion and extrusion extrusion. The technical solution adopted is: a multi-functional extrusion device, which consists of a screw power system, a feeding system, an extrusion system, a heating device, a control box, a base and a control system.

[0007] The screw power system consists of a motor I, a gearbox, and a screw. The motor I and the gearbox are fixedly mounted on the left end of the base by a bracket. The drive shaft of the motor I is connected to the gearbox, and the gearbox is connected to the screw.

[0008] The feeding system consists of a hopper, a material plate, and a conveying chamber. The hopper is bolted to the inlet of the conveying chamber, and the material plate is inserted into the hopper through an insertion port on the side of the hopper.

[0009] The conveying chamber is a cylindrical cavity structure, consisting of two upper and lower semi-circular cavities connected together as a whole by a flange seal; the left end of the conveying chamber is sealed to the gearbox housing by a flange.

[0010] The aforementioned puffing system consists of a puffing chamber, an air compressor, a puffing chamber support and load-bearing system, and a puffing chamber rotation power system.

[0011] The puffing chamber is composed of two hollow structures: a cylinder at the left end and a cone at the right end, connected together. These two cavities are sealed together as a single unit via flanges. The transverse central axis of the puffing chamber is the central axis of this multi-functional puffing equipment. The puffing chamber and the conveying chamber are connected via a slip ring, and their inner diameters are matched. A vent valve is installed at the right end outlet of the puffing chamber, and the outlet of the vent valve is connected to the discharge port. Alternatively, a forming processing device can be added to the discharge port to produce shaped products.

[0012] The air compressor is installed on the expansion chamber, and the air compressor's air delivery pipe is embedded in the inner wall of the expansion chamber. The air compressor outputs high-pressure gas to increase the air pressure in the expansion chamber.

[0013] The puffing cavity support and load-bearing system consists of a bearing seat I and a roller seat. The left end of the puffing cavity is fixedly installed on the base through the bearing seat I (8), and the right end of the puffing cavity is supported on the roller seat. The roller seat is fixed on the base.

[0014] The roller seat has an arc-shaped structure, and a certain number of rollers are evenly arranged in the roller seat. The rollers are cylindrical shafts. The arc-shaped structure of the roller seat is concentric with the cavity of the puffing cavity, and the radius of the arc matches the radius of the cavity of the puffing cavity. The arc radius is 0.5 to 1, which is beneficial to the rotational load-bearing support of the puffing cavity.

[0015] The aforementioned puffing chamber rotation power system consists of motor II, gear II, and gear I. Motor II and gear II are fixedly mounted on the base, while gear I is arranged around the left end of the puffing chamber's outer shell. Gear I and gear II are connected by meshing gears. The drive wheel connected to the shaft of motor II is connected to the pulley connected to the shaft of gear II via a belt, providing rotational power to gear I and causing the puffing chamber to rotate. As the puffing chamber rotates, the rollers rotate under the load-bearing pressure and rotational force of the puffing chamber, thereby achieving rotation of the puffing chamber under the load support of bearing seat I and the rollers. This rotational action maintains uniform heating of the material in the puffing chamber.

[0016] The heating device consists of a primary heating coil and a secondary heating coil, which are respectively covered on the outer shell of the expansion cavity. An insulating layer is provided on the inner layer of the primary heating coil and the secondary heating coil, and an insulating and heat-insulating layer is provided on the outer layer.

[0017] The base has four base legs installed at its bottom, and lifting bolts are provided at the bottom of the base legs.

[0018] The puffing chamber and the conveying chamber are connected by a slip ring, which consists of a stationary ring stator and a rotating ring rotor. The stationary ring stator is sealed to the right end of the conveying chamber through a flange, and the rotating ring rotor is sealed to the left end of the puffing chamber through a flange. The stationary ring stator and the rotating ring rotor are connected by a sealing gasket. The stationary ring stator is connected to the input power line, and the rotating ring rotor is connected to the output power line. The power supply forms a contact connection between the stationary ring stator and the rotating ring rotor.

[0019] The stationary ring stator or the moving ring rotor has a circular ring structure. The stationary ring stator and the moving ring rotor are matched in size and are also matched with the expansion cavity and the conveying cavity.

[0020] The screw is fixedly installed in the conveying chamber via bearing seat II, and a baffle is provided on the left side of bearing seat II. The baffle passes through the screw, and the outer diameter of the baffle matches the inner diameter of the conveying chamber, while the inner diameter of the baffle matches the outer diameter of the screw. The screw passes through the conveying chamber and the expansion chamber, and the transverse central axis of the screw overlaps with the transverse central axes of the conveying chamber and the expansion chamber. A screw rib is provided on the screw, and the outer diameter of the screw rib matches the inner diameter of the conveying chamber and the expansion chamber.

[0021] The control system comprises a power supply, control buttons, a microcontroller unit (MCU), a keyboard, a display screen, a pressure sensor, a temperature sensor, and a vent valve. The power supply is connected to the MCU via the control buttons, contactor I connected to motor I, contactor II connected to motor II, contactor III connected to the first-stage heating coil, contactor IV connected to the second-stage heating coil, contactor V connected to the air compressor, the pressure sensor, the temperature sensor, and the vent valve. The pressure sensor and temperature sensor are mounted on the puffing cavity, with their probes connected to the inner cavity of the puffing cavity, providing the MCU with pressure or temperature sensing signals from the puffing cavity, which are then displayed on the display screen. The control buttons, MCU, keyboard, display screen, contactors I, II, III, IV, and V are housed in a control box.

[0022] The working principle of the multi-functional extrusion equipment lies in the following working steps:

[0023] (1) Manual setting of control parameters: Start the control button, turn on the power, and set the temperature range parameters (maximum and minimum parameters) and pressure range parameters of the expansion chamber, and the air compressor pressure parameters via the keyboard. The maximum pressure parameter of the expansion chamber is the same as the pressure parameter of the air compressor. Also set the screw speed, expansion chamber speed, I-stage heating coil temperature parameters, and II-stage heating coil temperature parameters. The above parameters are displayed on the display panel by the microcontroller unit (MCU).

[0024] (2) Extruding Material: Starting motor I connects to contactor I, motor II connects to contactor II, stage I heating coil connects to contactor III, stage II heating coil connects to contactor IV, and air compressor connects to contactor V. The material in the hopper is fed into the conveying chamber via a material plate. Motor I drives the screw to rotate, and through the friction between the screw ribs and the conveying chamber, the material is conveyed into the extrusion chamber. Under the friction between the screw ribs and the inner wall of the extrusion chamber, and the shearing force of the screw ribs, the material in the extrusion chamber is heated and pressurized. Simultaneously, stage I heating coil and stage II heating coil... The material in the puffing chamber is heated by using an air compressor to increase the pressure within the chamber. Simultaneously, motor II drives gear I to rotate, causing the puffing chamber to rotate and ensuring uniform heating of the material. When the temperature sensor detects that the temperature in the puffing chamber has reached the set maximum parameter, it transmits the temperature signal to the microcontroller unit (MCU). The MCU automatically disconnects contactor III connected to the primary heating coil and contactor IV connected to the secondary heating coil, thus stopping heating in both the primary and secondary heating coils. At the lowest parameter, the temperature signal is transmitted to the microcontroller unit (MCU). The MCU automatically connects contactor III of the Class I heating coil and contactor IV of the Class II heating coil, allowing the Class I and Class II heating coils to reheat. When the pressure sensor detects that the pressure in the expansion chamber has reached the set maximum parameter, it transmits a pressure signal to the MCU. The MCU automatically disconnects contactor V connected to the air compressor, stopping the air compressor from pressurizing. Simultaneously, the MCU automatically activates the vent valve, releasing pressure. The high-pressure, high-temperature material in the expansion chamber bursts out through the discharge port, causing an instantaneous "flash explosion" and expanding the material. As the material expands and sprays out, the pressure in the expansion chamber decreases. When the pressure sensor detects that the pressure in the expansion chamber has dropped to the set minimum parameter, it transmits a pressure signal to the MCU. The MCU automatically closes the vent valve and simultaneously connects contactor V connected to the air compressor, allowing the air compressor to pressurize the expansion chamber again. Through the pulse-type closing or opening program of the vent valve, the heating, pressurizing, and discharging processes of the material in the expansion chamber are completed. By changing the puffing pressure and temperature, real-time control of the pressure and temperature during the puffing process can be achieved, effectively solving the problem of quality stability of puffed products. Preferably, for some soft materials that are easy to expand, the heating coil, air compressor, and vent valve of the multifunctional expansion device of the invention can be turned off (the vent valve is in the open state), and the material can be smoothly expanded by the shearing and friction of the expansion chamber and the rotating screw.

[0025] The control box is mounted on the upper side of the base; Preferably, motor I or motor II is a speed-regulating motor; the screw rotates in the same direction as the puffing cavity, and the screw's rotation speed is higher than that of the puffing cavity. Preferably, the microcontroller unit (MCU) is a TI TMS320 series DSP, primarily used for signal processing applications; Preferably, the vent valve is a 5-way SMC dual-electro-controlled solenoid valve, model SY7220-5DZ-02-F2; Preferably, the bearing housing, gear, roller, or other parts that come into contact with food are lubricated with any one of solid edible oils such as deodorized mutton fat, palm oil, lard, tallow, or food-grade special lubricating oil.

[0026] Another objective of this invention is to provide a production method for co-processing black rice food products. Addressing the aforementioned processing challenges of black rice, this method employs a deep processing technology to perform layered light milling of the black rice, successfully separating the black rice bran (including the epidermis, germ, and aleurone layer) from the black rice endosperm (black rice core). The multifunctional puffing equipment of this invention is then used to process the black rice bran and endosperm separately. The black rice bran is used to produce rice bran oil and black rice bran ultrafine powder. Furthermore, the black rice bran undergoes anthocyanin stabilization treatment, enzyme treatment, low-temperature puffing, and ultrafine pulverization technology to produce cell-wall broken ultrafine powder rich in soluble dietary fiber. The black rice bran oil and cell-wall broken ultrafine powder can be used as food raw materials or to produce high-value-added functional derivative products of black rice. Using black rice cores as raw materials for the production of staple foods such as black rice or black rice food and beverages (convenient pre-made light meals such as black rice meal replacement powder, black rice eight-treasure rice, and black rice dumplings, or fermented black rice drinks), and adding a portion of the black rice bran ultrafine powder to processed food or beverage products enhances their nutritional functions and sensory quality. This achieves full utilization of black rice, thereby maximizing its value, maximizing the benefits of co-production processing, extending the industrial chain, and increasing the value chain. The adopted technical solution includes the following steps:

[0027] Step A - Light Milling of Black Rice: Two types of black rice are used: black glutinous rice and black sticky rice (non-glutinous). The two types of black rice are lightly milled separately using a rice milling machine to obtain black glutinous rice core, black sticky rice core, black glutinous rice skin, and black sticky rice skin respectively. The black glutinous rice core and black sticky rice core are stored separately. The black glutinous rice skin and black sticky rice skin are mixed to obtain black rice skin raw material for later use. Preferably, the milling loss rate of the black rice is controlled at 13%, that is, the black rice skin accounts for 13% of the black rice mass, and the black rice core accounts for 87% of the black rice mass.

[0028] Step B - Production steps of rice bran oil and black rice bran ultrafine powder: The black rice bran raw material obtained in step A is degreased to obtain rice bran oil. The degreased rice bran is enzymatically treated and its moisture content is balanced. It is then puffed using the multifunctional puffing equipment of this invention, and then dried, coarsely crushed, ultrafinely crushed, and packaged to obtain black rice bran ultrafine powder.

[0029] Step B1 - Degreasing of black rice bran: The black rice bran raw material obtained in step A is mixed evenly with ethyl acetate at a ratio of 1.0g:1.5-2.0mL. The mixture is then extracted at room temperature with shaking for 30 minutes. After standing and separating into layers, the mixture is centrifuged to obtain defatted black rice bran and extract. The black rice bran is extracted twice. The extracts are combined and the solvent is removed by vacuum evaporation in an evaporator to obtain rice bran oil. The defatted black rice bran is then degreased in an evaporator to recover the solvent before use. This invention reveals that black rice bran has a high content of free fat and fatty acids. During food storage, these fats undergo rancidity, and the fats are prone to thermal dissolution and volatilization during puffing or grinding, further affecting the puffing and grinding efficiency of the black rice bran. The choice of extractant is crucial for extracting oil from black rice bran, significantly impacting the anthocyanin content and defatting rate. The solvent used must not affect the anthocyanin pigments in black rice. This invention uses ethyl acetate as the solvent. Low-temperature treatment of black rice bran with ethyl acetate yields excellent defatting results without affecting the anthocyanin pigments. Furthermore, ethyl acetate is easily volatile, leaving minimal residue and ensuring good food safety.

[0030] Step B2 - Enzymatic Treatment of Black Rice Bran: The black rice bran obtained in Step B1 is added in the following order: grape extract solution, tea leaf extract, enzyme preparation, water, and pH adjustment. The mixtures are thoroughly mixed step-by-step, and then the black rice bran is enzymatically hydrolyzed. Finally, the enzymatically hydrolyzed black rice bran is mixed evenly with potato starch and soaked for 30 minutes to obtain enzymatically hydrolyzed black rice bran for later use. Specifically: 10-15 mL of grape extract solution and 25-30 mL of tea leaf extract are added per 100 g of black rice bran. The enzyme preparations used are phytase and xylanase. 550-650 U of phytase and 800-1000 U of xylanase are added per 1 g of black rice bran. The water content is 40-45% of the black rice bran mass. The pH is adjusted to 3.0 using either citric acid or lactic acid. The enzymatic hydrolysis temperature is 50-55℃, and the hydrolysis time is 3.5-4 hours. 8.0-10.0 g of potato starch is added per 100 g of dry black rice bran.

[0031] Step B3 - Balancing the Moisture Content of Black Rice Bran: The enzymatically hydrolyzed black rice husks obtained in step B2 are dried to control the moisture content of the black rice husks within the range of 20% to 23%. This invention has found that when the moisture content of enzymatically hydrolyzed black rice bran is below 20%, the material, after being extruded into a molten, high-viscosity gel-like substance using the multifunctional extrusion equipment of this invention, becomes clogged in the extrusion chamber. As the temperature of the extrusion chamber increases, a Maillard reaction occurs, leading to oxidation and polymerization, producing brown pigments, resulting in browning of the raw material and loss of anthocyanins in the black rice. Conversely, a moisture content above 23% makes extrusion difficult, resulting in a lower expansion rate and affecting the extrusion quality of the enzymatically hydrolyzed black rice bran. Therefore, the moisture content of the black rice bran should be controlled within the range of 20% to 23%.

[0032] Step B4 - Black Rice Skin Puffing Treatment: Puffing black rice skin can decompose some of the phytic acid, insoluble dietary fiber, protein, starch, and fat in the raw material under high temperature and high pressure, thereby improving its nutritional value. The enzymatically hydrolyzed black rice skin obtained in Step B3 is puffed through the following steps: The first step, before puffing, is to adjust the base so that the downward tilt of the central axis of the puffing equipment relative to the horizontal line is between 21 and 25 degrees (the puffing equipment is higher on the left and lower on the right). The second step is to activate the control button 34, connect the power supply 33, and set the temperature range parameter of the puffing chamber 15 to 110℃~115℃ and the pressure range parameter to 7~8MPa via the keyboard 36; the pressure parameter of the air compressor 10 is set to 8MPa; the screw speed 18 is set to 220~260r / min; the puffing chamber 15 speed is set to 50~60r / min; the temperature parameter of the first-stage heating coil 22-1 is set to 95~100℃; and the temperature parameter of the second-stage heating coil 22-2 is set to 100~110℃. The third step is to puff the material: According to the working steps of the multi-functional puffing equipment, start the contactor I38 connected to motor I1, the contactor II39 connected to motor II11, the contactor III40 connected to stage I heating coil 22-1, the contactor IV41 connected to stage II heating coil 22-2, and the contactor V42 connected to air compressor 10. The amount of black rice skin in hopper 4 is controlled by material plate 4-1 to enter the conveying chamber 5. During the puffing process, the degree of gelatinization of the material is detected in time. The degree of gelatinization is controlled to reach more than 85% to be puffed cooked material. The material at the beginning of puffing often has a low degree of gelatinization and needs to be puffed a second time.

[0033] Step B5 - Drying of Black Rice Braid Puffed Material: The black rice bran puffed material obtained in step B4 above is dried at a temperature of 50-55℃ for 3-4 hours to reduce the moisture content to below 7%, thus obtaining dried black rice bran puffed material.

[0034] Step B6 - Coarse grinding of puffed dried black rice bran: The puffed dried black rice bran obtained in step B5 is ground using a common grinder with a screen aperture of 2.5-3.0 mm. The ground material is passed through a 60-mesh screen, and the material remaining on the screen is ground again until it all passes through the 60-mesh screen to obtain coarse black rice bran powder, which is named Material I. Existing technology indicates that plant cells typically have a diameter of 30μm-100μm, and cell particle diameter (particle size) must be less than 25μm to achieve cell wall disruption. This invention found that when black rice bran is pulverized using a conventional grinder, the particle size measured through a 120-mesh sieve ranges from 150μm to 300μm. This indicates that conventional mechanical grinding is insufficient to break down the cell walls of black rice bran, resulting in coarse particle size and a wide particle size distribution. Adding black rice bran sieved through a 120-mesh sieve to black rice meal replacement powder leads to poor sensory quality (visible black star-shaped particles), poor powder agglomeration, and low dissolution rate of functional components. Therefore, black rice bran pulverized using a conventional grinder cannot be directly used as a food ingredient.

[0035] Step B7-I Material Ultrafine Grinding: The material I obtained in step B6 is pulverized using an airflow ultrafine pulverizer. The pulverized material is conveyed to the classification zone by an upward airflow, where a high-speed rotating classification wheel filters out the ultrafine powder that meets the particle size requirements. The coarse powder that does not meet the particle size requirements is returned to the pulverizing zone for further grinding. The qualified fine powder is named material II and is collected by a cyclone collector with the airflow. The dust-laden gas is filtered and purified by a dust collector before being discharged into the atmosphere. The standard for material II requires that all particles pass through a 400-mesh sieve, with a particle size below 25μm, to obtain ultrafine black rice bran powder material II. For cell particle size, the smaller the particle size, the narrower the particle size distribution area, and the closer the physicochemical properties of the particles. At the same time, it can improve the biological efficacy in the body, maximizing the utilization of biological resources. Preferably, a nitrogen-protected circulation process is adopted in the explosion-proof process.

[0036] Step B8 - Packaging of Material II: Seal and package the Material II obtained in Step B7, which is the black rice bran ultrafine powder Material II.

[0037] Step C - Production steps of black rice meal replacement powder: Using the multifunctional puffing equipment of this invention, black rice cores are processed through raw material proportioning, enzymatic hydrolysis, puffing, drying, and pulverization to obtain S4 material. S4 material is then combined with black rice bran ultrafine powder and milk powder to form black rice meal replacement powder. The technical solution involves the following steps:

[0038] Step C1 - Black Rice Core Raw Material Ratio: The black glutinous rice core and black sticky rice core obtained from the light milling of black rice in Step A are mixed evenly at a mass ratio of 3.5:6.5:0.5 to obtain a black rice core mixed raw material. Then, the black rice core mixed raw material is mechanically crushed and passed through a 60-mesh sieve. The material remaining on the sieve is further crushed until it all passes through a 60-mesh sieve to obtain a sieved product. Potato starch is compounded according to a mass ratio of 9.0:1.0 of the sieved product and mixed evenly to obtain a mixed powder.

[0039] Step C2 - Enzymatic hydrolysis of black rice core: The mixed powder obtained in step C1 is mixed with glucose solution, tea leaf extract, enzyme preparation, and water in sequence, and then enzymatically hydrolyzed to obtain enzymatically hydrolyzed black rice core for later use. Specifically: 100g of mixed powder is supplemented with 2.0–3.0mL of glucose solution and 5.0mL–8.0mL of tea leaf extract; 1g of mixed powder is supplemented with 100–200U of xylanase and 400–500U of thermostable α-amylase; the water content is 23–25% of the mixed powder mass; and the hydrolysis time is 3.5–4 hours. The mixed powder after enzymatic hydrolysis is named S1 raw material. The glucose solution and tea leaf extract used are the same as those used in a method for producing ultrafine rice bran oil and black rice bran powder.

[0040] Step C3-S1 Raw Material Extrusion Treatment: The S1 raw material obtained in step C2 above is subjected to extrusion treatment. The temperature range parameter of the extrusion chamber 15 is set to 140℃~150℃ and the pressure range parameter is set to 7~8MPa via keyboard 36. The pressure parameter of the air compressor 10 is set to 8MPa. The screw speed is set to 220~260r / min, the speed of the extrusion chamber 15 is set to 50~60r / min, the temperature parameter of the first-stage heating coil 22-1 is set to 110~120℃, and the temperature parameter of the second-stage heating coil 22-2 is set to 130~140℃. After extrusion, an extruded product is obtained, named S2 extruded product, and the gelatinization degree is controlled to be greater than 85%.

[0041] Step C4-S2 Drying of the expanded material: The S2 expanded material obtained in step C3 above is dried at a temperature of 50-55℃ for 2-3 hours to reduce the moisture content to below 7%, and the dried material is named S3 dried material.

[0042] Step C5-S3: Pulverizing the dried material obtained in step C4: The dried material S3 obtained in step C4 is pulverized using a conventional pulverizer with a screen aperture of 2.5–3.0 mm. The pulverized material is passed through a 60-mesh sieve, and the material remaining on the sieve is further pulverized until all of it passes through the 60-mesh sieve, resulting in a 60-mesh sieve-sized material. This 60-mesh sieve-sized material is then sieved through a 100-mesh sieve to obtain a material between 60 and 100 mesh, named S4 material. The material passing through the 100-mesh sieve is then mixed with water and 0.1%–0.15% (by mass ratio of ammonium carbonate to the material passing through the sieve) of food-grade ammonium carbonate leavening agent, followed by granulation, drying, and pulverizing steps to form a material with a moisture content below 7% and a mesh size between 60 and 100 mesh. This material is then mixed with the S4 material for later use. This invention reveals that the particle size of meal replacement powder significantly affects the agglomeration rate, showing a clear positive correlation between agglomeration rate and particle size. However, excessively large particle sizes result in a coarse texture in the meal replacement powder. The material passing through a 100-mesh sieve, with its finely ground particles, increases the amount of small-molecule hydrophilic substances, enhancing the hydrophilic properties of the meal replacement powder and shortening the dispersion time. However, upon adding hot water, the surface powder rapidly absorbs water and adheres to the powder surface, hindering the internal powder from absorbing moisture, ultimately forming a clumped structure with dry powder encapsulated within, leading to a high agglomeration rate. The excessive hydrophilicity of the surface powder is a common cause of the increased agglomeration rate. Appropriately increasing the particle size of the puffed product, while maintaining a certain amount of loose puffing structure channels, reduces the agglomeration rate of materials sieved between 60 and 100 mesh, resulting in a more suitable texture. The S4 material produced by this invention is a finely ground material with a limited mesh size, effectively addressing the technical problem of high agglomeration rate in meal replacement powder while maintaining both edibility and reconstitution properties.

[0043] Step C6 - Compounding of Black Rice Meal Replacement Powder: This invention studies a compounding technology for black rice meal replacement powder, which involves mixing the S4 material obtained in step C5 with the black rice bran ultrafine powder II material obtained in step B8 and skim milk powder. To improve the dispersibility and emulsification of the II material in the meal replacement powder, this invention first mixes the II material with the highly hydrophilic skim milk powder, and then mixes it with the S4 dried material. This effectively improves the reconstitution properties of the compounded black rice meal replacement powder, reduces the clumping rate, and improves the taste. As the mass fraction of black rice bran ultrafine powder II increases, the anthocyanin and soluble dietary fiber content in the black rice meal replacement powder increases, and the inherent aroma of black rice is enhanced. However, when the added mass fraction exceeds 6.0%, the increased crude fiber content in the II powder leads to a coarser and deteriorated quality of the black rice meal replacement powder. In other words, 100g of lightly milled black rice yields 13g of black rice bran and 87g of black rice core. The 13g of black rice bran can only produce more than 11.4g of black rice bran ultrafine powder II (90% yield). Adding 6.0% of black rice bran ultrafine powder II to the black rice meal replacement powder formulation is equivalent to 50% of the black rice bran being returned to the powder, which meets the quality requirements of the black rice meal replacement powder. The remaining 50% of the black rice bran, used to produce black rice bran ultrafine powder II, can be used for the production of black rice bran derivatives such as black rice bran polysaccharide dietary powder, thus increasing its utilization value. The compound formula of the black rice meal replacement powder composition of the present invention is as follows: 6.0 parts of black rice bran ultrafine powder II, 3.0-5.0 parts of skim milk powder by mass, and 89.0-91.0 parts of S4 dried matter by mass; first, the black rice bran ultrafine powder II is mixed with skim milk powder, and then mixed with S4 dried matter until uniform, and then sterilized and packaged to obtain the finished black rice meal replacement powder.

[0044] Preferably, the optimized compound formula of black rice meal replacement powder is as follows: black rice bran ultrafine powder II mass fraction is 6.0 parts, skim milk powder mass fraction is 4.0 parts, and S4 dry matter mass fraction is 90.0.

[0045] Preferably, the optimized compound formula of black rice meal replacement powder is as follows: 6.0 parts of black rice bran ultrafine powder II, 4.0 parts of skim milk powder, 90.0 parts of S4 dried matter, 10 parts of white kidney bean extract, 0.5 parts of mulberry leaf extract, 0.2 parts of polygonatum extract, and 0.01-0.15 parts of selenium-enriched yeast extract.

[0046] Or, step D - the production steps for pre-made black rice light meals:

[0047] Step (I) - Black Rice Pre-made Light Food Product Raw Material Compound: The raw material compound formula is as follows: 75-80 parts black glutinous rice core, 8-10 parts black beans, 3-5 parts white kidney beans, 0.4-0.5 parts roasted black sesame seeds, 3-5 parts jujubes, 2-2.5 parts goji berries, 6 parts black rice bran ultrafine powder, 0.01-0.15 parts selenium-enriched yeast extract, 0.1-0.2 parts konjac flour, 0.3-0.5 parts mulberry leaf extract, 0.2-0.3 parts polygonatum extract, and 3-5 parts white kidney bean extract.

[0048] Step (II) - Raw Material Pretreatment: Pretreatment is carried out according to the raw material compounding formula for black rice pre-made light meals in Step (I): (1) Black bean pregelatinization treatment: The black beans and water are soaked at 60-65℃ for 5-6 hours and microwaved at 800W for 60-65 seconds according to the material-to-water mass ratio of 1:2. The degree of pregelatinization of the black beans is controlled at 45-50% and the water absorption rate reaches 43-45%. The water is drained and ready for use. (2) Pregelatinization treatment of white kidney beans: The ratio of white kidney beans to water is 1:2. Soak them at 60-65℃ for 4-4.5 hours, then microwave them at 800W for 55-65 seconds. Control the degree of pregelatinization of white kidney beans to 45-50% and the water absorption rate to 43-45%. Drain the water and set aside. (3) Soaking treatment of jujubes and wolfberries: Soak jujubes or wolfberries in water at a ratio of 1:1.2 for 12-14 hours at room temperature, drain the water and set aside. (4) Soaking treatment of black glutinous rice core: Soak black glutinous rice core and water at room temperature for 12-14 hours with a material-to-water mass ratio of 1:1.2. When the water absorption rate of black glutinous rice core reaches 40-42%, drain the excess water and set aside.

[0049] Step (III) - Steaming and gelatinizing the pre-made black rice eight-treasure rice light food product: The first step is to mix the black beans, white kidney beans, jujubes, goji berries and roasted black sesame seeds after the raw material pretreatment in step (II) evenly, put them into a bowl mold, and then add water to the bowl mold at a volume of 15-20% of the total mass of the raw material compound; the second step is to mix the black glutinous rice core after the raw material pretreatment in step (II) evenly with black rice skin ultrafine powder, selenium-enriched yeast extract, konjac flour, mulberry leaf extract, polygonatum extract and white kidney bean extract, and put them into a bowl mold; the third step is to seal the bowl mold and steam it to make the pre-made black rice eight-treasure rice light food product.

[0050] Alternatively, step (IV) - Steaming and gelatinizing the pre-made black rice dumpling: Mix the black beans, white kidney beans, jujubes, goji berries, and black glutinous rice core (pre-treated raw materials) from step (II) with roasted black sesame seeds, black rice skin ultrafine powder, selenium-enriched yeast extract, konjac extract, mulberry leaf extract, polygonatum extract, and white kidney bean extract evenly. Then add water at 5-6% of the total mass of the raw material compound, mix evenly again, wrap in bamboo leaves, and steam to make the pre-made black rice dumpling.

[0051] Preferably, the ethyl acetate is food grade, with a purity of ≥99.5%, conforming to the national standard GB / T3728; The phytase (enzyme activity unit 5000 U / mg) and xylanase (enzyme activity unit 6000 U / mg) mentioned above; The aforementioned heat-resistant α-amylase (enzyme activity unit 10,000 U / mg); The citric acid and lactic acid mentioned meet food-grade standards and are commercially available. The ε-glucan solution: Referring to the invention patent "A method for extracting high purity ε-glucan from grape vines" (patent number: 201410031931.8), grape vines are pretreated, extracted, purified, and dried to obtain an extract with an ε-glucan content of 11.5%. When using, the extract is dissolved in a 65% ethanol solution to obtain a ε-glucan solution with an ε-glucan content of 5.0-5.5%. The tea leaf extract was prepared by soaking 10g of tea leaves in 100mL of ethanol-water solution (65% by volume) at a material-to-liquid ratio of 1g:10mL. The extraction was carried out in a warm water bath at 60℃ for 1.5h. The ethanol was then evaporated under reduced pressure, and the solution was diluted to 500mL with water. Liquid chromatography analysis revealed that the tea polyphenol (GTP) content was 0.264mg / mL, the caffeine (CAF) content was 0.124mg / mL, and theobromine (THEO) content was 0.099mg / mL. Further dilution with water yielded a tea leaf extract with a GTP content of 0.20–0.25mg / mL. The potato starch mentioned above is natural potato starch with a purity of ≥98% and a phosphate monoester starch content of 0.07% to 0.09%. The white kidney bean extract described above has an α-amylase inhibitor (α-AI) activity of 30,000 U / g. The mulberry leaf extract powder contains 10% 1-deoxynojirimycin (DNJ). The Polygonatum extract described herein: powder, with a Polygonatum polysaccharide content of 92%; The konjac flour is a powder containing 90% glucomannan. The selenium-enriched yeast extract is a powder with a selenium content of 2000 mg / kg and a protein content of 40%.

[0052] Compared with the prior art, the present invention has the following significant technical effects:

[0053] 1. This multi-functional puffing equipment maintains continuous quantitative feeding under airtight conditions. The material is heated, pressurized, and matured through electromagnetic heating and pressurization in the puffing chamber. Propelled by the rotating screw, the material is discharged through an intelligent pulse-type vent valve. This continuous quantitative feeding and discharging improves industrialization and automation while reducing heat loss and noise pollution. A forming processing device can be added to the discharge port to produce shaped products. This invention combines the principles of airflow puffing and extrusion puffing, overcoming the drawbacks of continuous feeding in airflow puffing and the inability of the extrusion puffing barrel to rotate. Simultaneously, the use of heating and pressurizing in the puffing chamber reduces internal friction, improving puffing efficiency and the quality of the puffed product. This multi-functional extrusion equipment uses electromagnetic heating, which changes the previous extrusion extruder's reliance on the friction of the barrel and screw as the heat source, reduces the wear of the barrel and screw, and significantly improves heating efficiency; The present invention fixes the screw by bearing housing, which helps to reduce the vibration of the screw under high-speed rotation, thereby improving the life of the screw and screw thread; This invention features a rotating barrel structure. As the barrel rotates, it creates relative motion with the screw, resulting in three main effects: First, it subjectes the material to stronger shearing and frictional forces within the barrel. This enhanced shearing and friction helps disrupt the internal structure of the material, making it easier for macromolecules like starch to gelatinize and denature, leading to more complete puffing. Second, it improves the material's flow characteristics. The barrel's rotation creates a stirring-like effect, making the material flow more evenly and smoothly within the barrel. This helps prevent localized accumulation or stagnation of material within the barrel, ensuring continuous pushing and heating by the screw, thereby improving the stability and consistency of the puffing process. Third, it enhances heat transfer efficiency. The relative motion between the rotating barrel and the material increases the area and rate of heat transfer, resulting in a more uniform temperature distribution within the material, preventing localized overheating or undercooling, and improving the quality and efficiency of the puffed product. Using this multi-functional puffing equipment, black rice skin is puffed under low temperature and high pressure, which helps to retain the nutritional value of black rice skin; puffing black rice skin under high temperature and high pressure helps to increase the puffing rate.

[0054] 2. This invention involves lightly milling the outer layer of black rice to obtain black rice bran and black rice core, and then researching and applying the layered processing of black rice bran and core. Firstly, it utilizes black rice bran to produce rice bran oil and black rice bran ultrafine powder. The black rice bran undergoes anthocyanin stabilization treatment, enzyme treatment, low-temperature puffing, and ultrafine grinding technology to produce cell-wall broken ultrafine powder rich in soluble dietary polysaccharides. Black rice bran oil and cell-wall broken ultrafine powder are widely used as food raw materials in food, beverage, and cosmetic processing products, or in the production of high-value-added functional derivative products of black rice. Secondly, it develops black rice food products from the black rice core. Lightly milling the black rice disrupts the outer layer structure of the grain while retaining the grain shape, thereby improving the soaking water absorption characteristics (increased water absorption rate and speed), lowering the gelatinization temperature, and enhancing the cohesiveness and adhesiveness of the food, achieving the goal of improving the processing quality and taste of black rice. Meanwhile, lightly milled black rice will be used as a raw material for the production of staple black rice or black rice food and beverages (convenience foods such as black rice meal replacement powder, black rice eight-treasure rice, black rice zongzi, or black rice wine drinks). Some of the black rice bran ultrafine powder will be added to food or beverage processed products to enhance their nutritional functions and sensory quality. This will realize the full material utilization of black rice, thereby achieving high-value utilization of black rice, maximizing the benefits of co-production processing, extending the industrial chain, and improving the value chain.

[0055] 3. The main measures and methods of this invention for improving the quality of anthocyanins in black rice and preventing anthocyanin degradation: (1) Enzymatic pretreatment, puffing and ultra-fine grinding promote the release of anthocyanins in black rice bran. (2) Adding glucosamine solution and tea leaf extract during enzyme treatment and adjusting pH to 3.0, and adding potato starch after enzyme treatment, improves the resistance of cyanidin-3-O-glucoside (C3G) to harsh conditions such as pH, light, metal ions and oxidation. It has high anthocyanin content and good stability. Existing technology indicates that C3G accounts for over 85% of the total anthocyanin pigments in black rice. However, C3G exhibits poor stability, degrading under oxidation and high temperatures. The instability of C3G primarily stems from its glycosyl structure, which is influenced by the type, number, and glycosylation sites of the glycosyl groups. Resveratrol, glucosinolates, and oligomers of 3,4',5-trihydroxystilbene are defined as stilbene compounds, also known as stilbene polyphenols or ethylene compounds. They possess diverse biological activities. Glucosinolates are a natural polyphenol polymerized from resveratrol, exhibiting higher activity and stability than resveratrol itself. This invention has found that: One method involves adding glucosamine to black rice anthocyanin pigment. The glucosamine reacts with the anthocyanins to form highly stable pyran anthocyanins. Similar to glucosamine, the adducts of vinyl phenols and pyran anthocyanins also have excellent color stability. Secondly, during the enzymatic hydrolysis of black rice bran, adding tea leaf extract can significantly increase the activity of antioxidant enzymes such as peroxidase (POD) and catalase (CAT) in the black rice bran, thereby reducing the degradation loss of anthocyanins due to external factors such as oxidation. In addition, adding tea leaf extract can improve the pH stability, light resistance, and temperature resistance of anthocyanins. Third, black rice C3G exhibits different color properties under different pH conditions. The results showed that when the ambient pH is 3.0, the positively charged yellow salt cations in C3G form hydrogen bonds with the negatively charged components in potato starch (such as phosphate monoester starch and hydroxyl groups) and generate strong electrostatic interactions, thus producing a red color. At this time, the binding force between the two is the strongest, the color is bright, and the stability is strong. Natural potato starch particles are large, the degree of polymerization of amylose is high, and it contains natural phosphate groups. It has the characteristics of low gelatinization temperature, high paste viscosity, good elasticity, low protein content, and is not easy to gel or degenerate. The particle size of potato phosphate monoester is larger than that of potato starch. Therefore, potato starch and its contained monoester compounds can reduce the sensitivity of the external environment to the nucleophilic attack of C3G. As the pH value increases, such as at pH 5.0, the hemiacetal structure in anthocyanins binds to starch via hydrogen bonds, at which point the anthocyanin is converted to chalcone. There is no significant electrostatic interaction, resulting in poor binding ability and a pale purple color. Furthermore, at pH 5.0, the anionic quinoline base in anthocyanins generates strong electrostatic repulsion with the negatively charged starch, effectively preventing contact and causing it to appear dark purple; this is the weakest binding condition. Therefore, this invention controls the pH to 3.0 during the enzymatic hydrolysis of black rice bran, and adds potato starch after the hydrolysis is complete, thus improving the stability of black rice anthocyanins. Fourth, puffing the black rice husk at a low temperature of 110℃ reduces the heat loss of anthocyanins in black rice. In summary, the synergistic effect of the above combined technologies—adding glucose solution and tea leaf extract during the enzymatic pretreatment of black rice bran, and adding potato starch after pretreatment—enhances the resistance of C3G to harsh conditions such as pH, light, metal ions, and oxidation, as well as its higher thermal stability. This reduces the loss of anthocyanins due to oxidation and puffing degradation, and improves the quality stability of anthocyanins in black rice bran and even processed black rice products.

[0056] 4. Black rice husks are puffed, coarsely crushed, and then ultra-finely pulverized to obtain ultra-fine black rice husk powder. The particle size is below 25μm, reaching the level of cell wall disruption (particle size less than 25μm). The cell wall disruption process improves the rough texture and other defects, further transforming the large molecules of black rice husks into a free state and increasing the amount of small hydrophilic molecules, thereby improving the cohesiveness and adhesiveness of black rice husks. The ultra-fine black rice husk powder can be used in the production of black rice husk derivatives, thereby increasing its utilization value.

[0057] 5. The black rice meal replacement powder uses black glutinous rice core and black sticky rice core in a certain proportion. The mixed black rice core is pulverized, enzymatically hydrolyzed, and puffed, which improves the process and effectively controls the viscosity of the meal replacement powder. This prevents the viscosity from being too high or too low, which would affect the taste of the meal replacement powder. The particle size of the meal replacement powder greatly affects the clumping rate. The meal replacement powder of this invention is made of S4 material, which is sieved between 60 mesh and 100 mesh. It is compounded with black rice skin ultrafine powder II material and skim milk powder. The meal replacement powder has a uniform sensory color (no visible black star-shaped particles) and a shorter dispersion time, which significantly improves the reconstitution performance and solubility of the meal replacement powder and significantly enhances its quality.

[0058] 6. In the co-production and processing of black rice, this invention adds medicinal and edible food ingredients such as black beans, white kidney beans, roasted black sesame seeds, jujubes, goji berries, selenium-enriched yeast extract, konjac flour, mulberry leaf extract, polygonatum extract, and white kidney bean extract, thereby improving the blood sugar lowering function of black rice. Attached Figure Description

[0059] Figure 1 This is a front view structural diagram of a multi-functional puffing device;

[0060] Figure 2 This is a cross-sectional structural diagram of a multi-functional puffing device;

[0061] Figure 3 for Figure 2 Enlarged schematic diagram of the heating device;

[0062] Figure 4 Left view of the cross-sectional structure of the expansion cavity and roller seat;

[0063] Figure 5 This is a schematic diagram of the control principle of the control system;

[0064] Diagram Description: A - Cross-sectional view of the puffing chamber; 1 - Motor I; 2 - Gearbox; 3 - Flange; 4 - Hopper; 4-1 - Material plate; 5 - Conveying chamber; 6 - Stationary ring stator; 7 - Moving ring rotor; 8 - Bearing housing I; 9 - Gear I; 10 - Air compressor; 10-1 - Air delivery pipe; 11 - Motor II; 12 - Belt; 13 - Base leg; 14 - Base; 15 - Puffing chamber; 16 - Control box; 17 - Discharge port; 18 - Screw; 18-1 - Screw rib; 19 - Gear II; 20 - Roller; 2 1-Roller seat, 22-1-Class I heating coil, 22-2-Class II heating coil, 24-Pressure sensor, 24-1-Temperature sensor, 25-Relief valve, 26-Bearing seat II, 28-Insulation layer, 29-Insulation layer, 32-Baffle, 33-Power supply, 34-Control button, 35-Microcontroller unit (MCU), 36-Keyboard, 37-Display screen, 38-Contactor I, 39-Contactor II, 40-Contactor III, 41-Contactor IV, 42-Contactor V. Detailed Implementation

[0065] The present invention will now be described in detail with reference to the accompanying drawings and specific embodiments.

[0066] Example 1

[0067] A multi-functional puffing device, such as Figure 1 , Figure 2 As shown, it consists of a screw power system, a feeding system, an extrusion system, a heating device, a control box 16, a base 14, and a control system;

[0068] The aforementioned screw power system, such as Figure 2 As shown, it consists of a motor I1, a gearbox 2, and a screw 18. The motor I1 and the gearbox 2 are fixedly installed on the left end of the base 14 by a bracket. The drive shaft of the motor I1 is connected to the gearbox 2, and the gearbox 2 is connected to the screw 18.

[0069] The feeding system, such as Figure 1 As shown, it consists of a hopper 4, a material plate 4-1, and a conveying chamber 5. The hopper 4 is bolted to the inlet of the conveying chamber 5. The material plate 4-1 is inserted into the hopper 4 through the insertion port on the side of the hopper 4. The depth of the material plate 4-1 inserted into the hopper 4 is used to control the amount of material in the hopper 4 entering the conveying chamber 5.

[0070] The material conveying chamber 5 is a cylindrical hollow structure. Figure 1 As shown, the upper and lower semi-circular cavities are connected as a whole by a flange seal, which facilitates the disassembly and maintenance of the material conveying cavity 5; the left end of the material conveying cavity 5 is sealed to the outer shell of the gearbox 2 by a flange 3.

[0071] The aforementioned puffing system, such as Figure 1 , Figure 2 As shown, it consists of an expansion chamber 15, an air compressor 10, an expansion chamber support and load-bearing system, and an expansion chamber rotation power system;

[0072] The puffing cavity 15, as described above Figure 2 As shown, the device consists of two interconnected cavities: a cylinder at the left end and a cone at the right end. These cavities are sealed together as a single unit via flanges. The transverse central axis of the puffing cavity 15 is the central axis of this multi-functional puffing equipment. The puffing cavity 15 is connected to the conveying cavity 5 via a slip ring, and their inner diameters are matched. A vent valve 25 is installed at the right outlet of the puffing cavity 15. The outlet of the vent valve 25 is connected to the discharge port 17. Alternatively, a forming processing device can be added to the discharge port 17 to produce shaped products.

[0073] The air compressor 10, as described above Figure 1 , Figure 2 As shown, the air compressor 10 is fixedly installed on the puffing chamber 15, and the air supply pipe 10-1 of the air compressor 10 is embedded in the inner wall of the puffing chamber 15. The air compressor 10 outputs high-pressure gas to increase the air pressure in the puffing chamber 15.

[0074] The aforementioned expansion cavity support and load-bearing system, such as Figure 1 , Figure 2 As shown, it consists of a bearing seat I8 and a roller seat 21. The left end of the puffing cavity 15 is fixedly installed on the base 14 through the bearing seat I8, and the right end of the puffing cavity 15 is supported on the roller seat 21. The roller seat 21 is fixed on the base 14. Figure 4 As shown, in section A of the puffing cavity 15, the roller seat 21 has an arc-shaped structure, and a certain number of rollers 20 are evenly arranged in the roller seat 21. The rollers 20 are cylindrical shafts. The arc-shaped structure of the roller seat 21 is concentric with the cavity of the puffing cavity 15, and the radius of the arc matches the radius of the cavity of the puffing cavity 15. The arc radius is 0.5 to 1, which is beneficial for the rotational load-bearing support of the puffing cavity 15.

[0075] The aforementioned puffing cavity rotation power system, such as Figure 1 , Figure 2As shown, the device consists of a motor II11, gear II19, and gear I9. Motor II11 and gear II19 are fixedly mounted on the base 14. Gear I9 is ​​arranged around the left end of the outer shell of the puffing cavity 15. Gear I9 and gear II19 are connected by meshing. The drive wheel connected to the shaft of motor II11 is connected to the pulley connected to the shaft of gear II19 via belt 12, which provides the rotational power for gear I9, causing the puffing cavity 15 to rotate. As the puffing cavity 15 rotates, the roller 20 rotates under the load and rotational force of the puffing cavity 15. This ensures that the puffing cavity 15 rotates under the load-bearing support of the bearing seat I8 and the roller 20, and its rotational action maintains uniform heating of the material in the puffing cavity 15.

[0076] The heating device, such as Figure 1 , Figure 2 , Figure 3 As shown, it consists of a Class I heating coil 22-1 and a Class II heating coil 22-2, which are respectively covered on the outer shell of the expansion cavity 15; an insulating layer 29 is provided on the inner layer of the Class I heating coil 22-1 and the Class II heating coil 22-2, and an insulating and heat-insulating layer 28 is provided on the outer layer.

[0077] The control box 16, as described above Figure 1 As shown, it is installed on the upper side of the base 14;

[0078] The base 14, as described Figure 1 As shown, four base legs 13 are installed at the bottom of the device, and lifting bolts are provided at the bottom of the base legs 13. When the extrusion device is in use, the lifting bolts of the base legs 13 are adjusted so that the entire extrusion device is tilted with the left end higher and the right end lower. The downward inclination of the central axis of the extrusion device to the horizontal line is 21 to 25 degrees, which is beneficial for the material in the extrusion chamber 15 to be conveyed and discharged to the right end.

[0079] The puffing chamber 15 and the conveying chamber 5 are connected by a slip ring, such as Figure 1 , Figure 2 As shown, the slip ring consists of a stationary stator 6 and a rotating rotor 7. The stationary stator 6 is sealed to the right end of the feeding chamber 5 via a flange, and the rotating rotor 7 is sealed to the left end of the puffing chamber 15 via a flange. The stationary stator 6 and the rotating rotor 7 are connected by a sealing gasket. The stationary stator 6 and the feeding chamber 5 remain stationary, while the rotating rotor 7 rotates with the puffing chamber 15, ensuring that the puffing system maintains a high temperature and high pressure sealed state during rotation. To prevent the wires from tangling during the rotation of the puffing system, the power cable connected to the control box 16 enters the puffing system through a contact connection between the stationary stator 6 and the rotating rotor 7. The stationary stator 6 is connected to the input power cable, and the rotating rotor 7 is connected to the output power cable.

[0080] The stationary ring stator 6 or the rotating ring rotor 7 has a circular ring structure. The dimensions of the stationary ring stator 6 and the rotating ring rotor 7 are matched, and the dimensions of the stationary ring stator 6 are matched with the dimensions of the feeding chamber 5, and the dimensions of the rotating ring rotor are matched with the dimensions of the puffing chamber 15.

[0081] Preferably, motor I1 is a speed-regulating motor, and the speed of screw 18 is controlled by the motor speed regulation and the reduction gearbox 2.

[0082] Preferably, motor II11 is a speed-regulating motor.

[0083] The screw 18, as described above Figure 2 As shown, the screw 18 is fixedly installed in the conveying chamber 5 via bearing housing II26, passing through the conveying chamber 5 and the expansion chamber 15. The transverse central axis of the screw 18 overlaps with the transverse central axes of the conveying chamber 5 and the expansion chamber 15. A screw rib 18-1 is provided on the screw 18, the outer diameter of which matches the inner diameter of the conveying chamber 5 and the expansion chamber 15 to prevent material from accumulating in the chambers. A baffle 32 is fixed to the left side of the bearing housing II26 (within the outer shell of the bearing housing II26), passing through the screw 18. The outer diameter of the baffle 32 matches the inner diameter of the conveying chamber 5, and the inner diameter of the baffle 32 matches the outer diameter of the screw 18. The oscillation of the screw 18 is controlled by the bearing housing II26, thereby improving the lifespan of the screw and screw rib. The baffle 32 is used to prevent material from flowing backward to the left in the conveying chamber 5.

[0084] The control system comprises a power supply 33, control buttons 34, a microcontroller unit (MCU) 35, a keyboard 36, a display screen 37, a pressure sensor 24, a temperature sensor 24-1, and a vent valve 25; as shown. Figure 1 , Figure 4 As shown, the power supply 33 is connected to the microcontroller MCU 35, contactor I38 connected to motor I1, contactor II39 connected to motor II11, contactor III40 connected to stage I heating coil 22-1, contactor IV41 connected to stage II heating coil 22-2, contactor V42 connected to air compressor 10, pressure sensor 24, temperature sensor 24-1, and vent valve 25 via control button 34. Pressure sensor 24 and temperature sensor 24-1 are located on the cone at the right end of the puffing cavity 15, and the probe of pressure sensor 24 or the probe of temperature sensor 24-1 is connected to the inner cavity of the puffing cavity 15, providing the microcontroller MCU 35 with pressure or temperature sensing signals from the inner cavity of the puffing cavity 15, which are then displayed on the display screen 37. Control button 34, microcontroller MCU 35, keyboard 36, display screen 37, contactor I38, contactor II39, contactor III40, contactor IV41, and contactor V42 are located in control box 16.

[0085] Preferably, the screw 18 rotates in the same direction as the puffing cavity 15, and the rotation speed of the screw 18 is higher than that of the puffing cavity 15. This is beneficial to improving the quality of the puffed product, reducing the friction and shear force between the screw ribs 18-1 and the inner wall of the puffing cavity 15, and effectively solving the problems of material blockage and low life of the screw and screw ribs during screw rotation.

[0086] The working principle of the multi-functional extrusion equipment lies in the following working steps:

[0087] (1) Manually set control parameters: Start the control button 34, turn on the power supply 33, and set the temperature range parameters (maximum and minimum parameters) and pressure range parameters of the puffing chamber 15, and the pressure parameters of the air compressor 10 through the keyboard 36. The maximum pressure parameter of the puffing chamber 15 is the same as the pressure parameter of the air compressor 10; and set the screw speed 18, the puffing chamber speed 15, the temperature parameters of the first-stage heating coil 22-1, and the temperature parameters of the second-stage heating coil 22-2. The above parameters are displayed on the display panel 37 through the microcontroller unit MCU 35.

[0088] (2) Material Extrusion. Start the contactor I38 connected to motor I1, contactor II39 connected to motor II11, contactor III40 connected to stage I heating coil 22-1, contactor IV41 connected to stage II heating coil 22-2, and contactor V42 connected to air compressor 10. The material in hopper 4 is fed into conveying chamber 5 via material plate 4-1. Motor I1 drives screw 18 to rotate, conveying the material into extrusion chamber 15 through the friction between screw ribs 18-1 and the conveying chamber 5. Under the frictional force between screw ribs 18-1 and the inner wall of extrusion chamber 15, and the shearing force of screw ribs 18-1, the material in extrusion chamber 15 is heated and pressurized. Simultaneously, the stage I heating coil 22-1 and stage II heating coil... Coil 22-2 heats the material in the puffing chamber 15, and the air compressor 10 increases the pressure in the puffing chamber 15 again; simultaneously, motor II11 drives gear I9 to rotate, causing the puffing chamber 15 to rotate, and its rotation keeps the material in the puffing chamber 15 heated evenly; when the temperature sensor 24-1 senses that the temperature of the puffing chamber 15 has reached the set maximum parameter, it transmits the temperature signal to the microcontroller unit MCU35, and the microcontroller unit MCU35 automatically disconnects the contactor III40 connected to the first-stage heating coil 22-1 and the contactor IV41 connected to the second-stage heating coil 22-2, and the first-stage heating coil 22-1 and the second-stage heating coil 22-2 stop heating; when the temperature sensor 24-1 senses the puffing chamber 15... When the temperature of the expansion chamber 15 reaches the set minimum parameter, a temperature signal is transmitted to the microcontroller unit MCU35. The microcontroller unit MCU35 automatically connects contactor III40 of the primary heating coil 22-1 and contactor IV41 of the secondary heating coil 22-2, causing the primary heating coil 22-1 and secondary heating coil 22-2 to reheat. When the pressure sensor 24 senses that the pressure in the expansion chamber 15 has reached the set maximum parameter, a pressure signal is transmitted to the microcontroller unit MCU35. The microcontroller unit MCU35 automatically disconnects contactor V42 connected to the air compressor 10, and the air compressor 10 stops pressurizing. At the same time, the microcontroller unit MCU35 automatically activates the vent valve 25. Automatic pressure relief allows the high-pressure, high-temperature material in the puffing chamber 15 to burst out of the puffing chamber 15 through the discharge port 17, causing the material to expand instantly. As the material expands and is ejected, the pressure in the puffing chamber 15 decreases. When the pressure sensor 24 detects that the pressure in the puffing chamber 15 has dropped to the set minimum parameter, it transmits the pressure signal to the microcontroller unit MCU 35. The microcontroller unit MCU 35 automatically closes the vent valve 25. At the same time, the microcontroller unit MCU 35 automatically connects to the contactor V42 connected to the air compressor 10, and the air compressor 10 pressurizes the puffing chamber 15 again. Through the pulse-type closing or opening program of the vent valve 25, the heating, pressurizing, or discharging process of the material in the puffing chamber 15 is completed.By changing the puffing pressure and temperature, real-time control of the pressure and temperature during the puffing process can be achieved, effectively solving the problem of quality stability of puffed products.

[0089] Preferably, the microcontroller unit MCU35 is a TI TMS320 series DSP, mainly used for signal processing; the vent valve 25 is a 5-way SMC dual-electro-controlled solenoid valve, model SY7220-5DZ-02-F2.

[0090] Preferably, the bearing housing, gears, or other parts that come into contact with food are lubricated with any one of solid edible fats such as deodorized mutton fat, palm oil, lard, or tallow, or food-grade solid lubricating oil.

[0091] A method for co-processing black rice food products is disclosed below. The multi-functional puffing equipment is described in detail with reference to the accompanying drawings and specific embodiments. The equipment, materials, and methods for determining the physicochemical properties used in the following embodiments are as follows:

[0092] 1. Equipment and materials used: (1) Ordinary crusher, speed 3000~4000r / min, manufactured by Langfang Machinery Factory, Hebei Province; (2) The airflow ultrafine pulverizer is model CWJ-2501 and is manufactured by Hebei Langfang Machinery Factory; (3) Black rice raw material: Yangxian black rice, which is divided into black glutinous rice and black sticky rice (non-glutinous); (4) Solvent: Ethyl acetate, food grade, purity ≥99.5%, conforming to national standard GB / T3728, produced by Chongqing Yangtze River Acetyl Chemical Co., Ltd. (5) Additives Enzyme preparations: Phytase (enzyme activity unit 5000U / mg), Xylanase (enzyme activity unit 6000U / mg), produced by Shanghai Yuanye Biotechnology Co., Ltd.; Thermoresistant α-amylase (enzyme activity unit 10,000U / mg), produced by Shanghai Yuanye Biotechnology Co., Ltd. Citric acid and lactic acid meet food-grade standards and are commercially available. (6) Additives ε-glucan solution: Referring to the invention patent "A method for extracting high purity ε-glucan from grape vines" (patent number: 201410031931.8), grape vines are pretreated, extracted, purified, and dried to obtain an extract with an ε-glucan content of 11.5%. When using, the extract is dissolved in 65% ethanol solution to obtain a ε-glucan solution with an ε-glucan content of 5.0-5.5%. Tea leaf extract: At a material-to-liquid ratio of 1g:10mL, 10g of tea leaves were soaked in 100mL of ethanol-water solution (65% by volume) and extracted in a warm water bath at 60℃ for 1.5h. The ethanol was then evaporated under reduced pressure, and the solution was brought to a final volume of 500mL with water. Liquid chromatography analysis revealed that the content of tea polyphenols (GTP) was 0.264mg / mL, caffeine (CAF) was 0.124mg / mL, and theobromine (THEO) was 0.099mg / mL. Further dilution with water yielded a tea leaf extract with a GTP content of 0.20–0.25mg / mL. Potato starch: It is natural potato starch with a purity of ≥98% and a phosphate monoester starch content of 0.07% to 0.09%. It is produced by Gansu Dingxi Potato Starch Factory. (7) Hypoglycemic additives that can be used as both food and medicine White kidney bean extract: α-amylase inhibitor (α-AI) activity: 30000U / g, produced by Suzhou Shengli Company. Mulberry leaf extract: powder, 10% content of 1-deoxynojirimycin (DNJ), Taiyuan Bailong Biotechnology Co., Ltd.; Polygonatum extract: powder, with a polysaccharide content of 92%, Yunnan Betterni Biotechnology Group Co., Ltd.; Konjac flour: powder, 90% glucomannan, Henan Zhongxing Food Source Biotechnology Co., Ltd.; Selenium-enriched yeast extract: powder, selenium content 2000mg / kg, protein 40%, Zhejiang Shenyou Biotechnology Co., Ltd. White kidney bean extract is rich in α-AI, which slows down the digestion of starch and reduces the process of starch breaking down into glucose, thereby lowering the glycemic index of food. In addition, mulberry leaf extract, polygonatum extract, konjac flour and selenium-enriched yeast extract also have the effect of lowering the glycemic index of food.

[0093] 2. Methods for determining physicochemical properties: (1) Moisture content determination: Refer to the first method in GB 5009.3. (2) Starch content: Refer to Method II in GB 5009.9. (3) Determination of reducing sugar content: Accurately weigh 2g of sample, place it in a 100mL centrifuge tube, add 30mL of deionized water, shake at room temperature for 30min, centrifuge at 4000r / min for 10min, take the supernatant and make up to 50mL, determine its reducing sugar content by DNS colorimetric method, and the result is expressed as the amount of glucose in milligrams per gram of dry basis (mg / g). (4) Protein content: Refer to the first method in GB5009.5. (5) Fat content: Refer to the first method in GB5009.6. (6) Fatty acid content: Refer to the hydrolysis-extraction method in GB5009.168. (7) Method for determining phytic acid: Refer to GB5009.153 "National Food Safety Standard - Determination of Phytic Acid in Food" (8) Determination of anthocyanins: The content of cyanidin-3-O-glucoside (C3G, mg / 100g) shall be determined in accordance with the provisions of NY / T3164 "Determination of anthocyanins in black rice by high performance liquid chromatography". (9) Determination of dietary fiber content: Enzymatic gravimetric method, refer to GB / T5009.88. (10) Powder particle size detection: BT-9300 laser particle size analyzer, manufactured by Dandong Better Instrument Co., Ltd., Liaoning Province. (11) Formula for calculating the reduction rate: N(%) = (1-N) i / N0)×100%, where: N represents the milling loss rate, %; N0 represents the mass of the raw rice; N i This indicates the mass of the rice grains after grinding. (12) Determination of Water Solubility Index (WSI): The water solubility index (W5I) mainly reflects the degree to which starch macromolecules are degraded into soluble polysaccharides under high temperature, high pressure, and high shear force during the puffing process. W5I determination: Accurately weigh 2.5g of sample, add 30mL of deionized water, mix until the sample is completely soaked, shake at 275r / min at room temperature for 30min, then centrifuge at 3000r / min for 15min. Pour the supernatant into a pre-dried weighing bottle to constant weight, and evaporate at 105℃ to dryness and constant weight. The formula for calculating WSI is as follows: WSI (%) = (dry weight of supernatant residue / thousand weight of sample) × 100 (13) Determination of dispersion time: Accurately weigh 2.5g of sample and add it to 70℃ hot water with slow magnetic stirring through a funnel (select a funnel with a diameter of 11.5cm, fix it so that the distance between the lower outlet and the liquid surface is 12cm). Start timing when the sample is added to the funnel and stop timing when the powder is dispersed in the hot water to the most uniform state. This time is the dispersion time. (14) Determination of clumping rate: Accurately weigh 20g of sample and place it in a 500mL beaker. Add 180mL of deionized water preheated to 80℃. Let it stand for 10 minutes, then filter it through a 20-mesh sieve that has been dried to constant weight. Rinse the agglomerates with clean water, and dry them at 105℃ to constant weight. Weigh the agglomerates along with the sieve, and subtract the mass of the sieve to obtain the mass of the agglomerate. The formula for calculating the agglomeration rate is as follows: Agglomeration rate (%) = (mass of sieve and agglomerates - mass of sieve) / dry weight of sample × 100 (15) Determination of rice paste viscosity: The sample was dried at 105℃ to constant weight, cooled to room temperature, and 20g of sample was weighed. 80mL of hot water at 80℃ was added, and the mixture was slowly stirred with a glass rod until homogeneous to obtain a 20% (w / w) rice paste. An AR-1500ex rheometer equipped with a 40mm diameter aluminum plate clamp was used. The distance between the clamp and the sample stage was set to 1mm, the temperature to 25℃, and the angular frequency range to 0.01-200rad / s. An appropriate amount of rice paste sample was transferred to the sample stage and allowed to stand for 10min. The rheometer was then operated to press down the clamp, and any sample overflowing from the edge of the clamp was removed. The program was then started for measurement.

[0094] Example 2

[0095] A method for producing ultrafine rice bran oil and black rice bran powder.

[0096] A method for producing rice bran oil and black rice bran ultrafine powder involves the following steps: Black rice is milled to separate the black rice bran (including the epidermis, germ, and aleurone layer) from the black rice endosperm, yielding black rice bran and black rice core. The black rice bran is then defatted to obtain rice bran oil. The defatted black rice bran is then enzymatically treated and its moisture content adjusted. It is then puffed using a multi-functional puffing device, followed by drying, coarse grinding, ultrafine grinding, and packaging to obtain black rice bran ultrafine powder. The production method comprises the following steps:

[0097] Step A - Light Milling of Black Rice: Two types of black rice are used: black glutinous rice and black sticky rice. The two types of black rice are lightly milled separately using a rice milling machine, with a milling reduction rate of 13%. This yields two types of black rice cores (black glutinous rice core and black sticky rice core) and two types of black rice skins (black glutinous rice skin and black sticky rice skin) with a mass fraction of 87%. That is, 100g of black rice yields 13g of black rice skin and 87g of black rice core. The black glutinous rice core and black sticky rice core are stored separately. The two types of black rice skin are mixed to obtain the black rice skin raw material for later use. The test indicators for black glutinous rice core, black sticky rice core, black glutinous rice skin, black sticky rice skin and black rice skin raw materials (mixed black rice skin) are shown in Table 1.

[0098] Table 1:

[0099] Table 1 shows that after light milling, the starch and reducing sugar content in the black rice core is higher than that in the black rice bran, while the protein, fat, anthocyanins, total dietary fiber, insoluble dietary fiber, soluble dietary fiber, fatty acid value, and phytic acid content are much lower than those in the black rice bran. This indicates that the nutritional components of black rice are mainly concentrated in the black rice bran. With a milling loss rate of 13%, the anthocyanin content in the black rice core has been reduced by 97.78%. Therefore, the maximum milling loss rate controlled by the multi-functional puffing equipment is 13%. Black rice bran raw material was obtained by mixing the two types of black rice bran. The test indicators of the black rice bran raw material are shown in Table 1.

[0100] Step B - Degreasing of Black Rice Bran: The black rice bran raw material obtained in Step A is mixed evenly with ethyl acetate at a ratio of 1.0g:1.5mL. The mixture is extracted at room temperature with shaking for 30 minutes, allowed to stand and separate into layers, and then centrifuged to obtain defatted black rice bran and extract. The black rice bran is extracted twice. The combined extracts are evaporated under reduced pressure in an evaporator to remove the solvent, yielding rice bran oil. The defatted black rice bran is then evaporated under reduced pressure to recover the solvent for later use. The oil yield from the first extraction is 76.7%, and the combined oil yield from both extractions is 89.2%. This invention involves two defatting processes of black rice bran to obtain rice bran oil and defatted black rice bran, with the defatted black rice bran being reserved for later use.

[0101] Step C - Enzymatic Treatment of Black Rice Bran: The black rice bran obtained in Step B is added sequentially with grape extract solution, tea leaf extract, enzyme preparation, water, and pH adjustment. The mixtures are thoroughly mixed step-by-step, and then the black rice bran is enzymatically hydrolyzed. Finally, the hydrolyzed black rice bran is mixed evenly with potato starch and soaked for 30 minutes to obtain enzymatically hydrolyzed black rice bran for later use. Specifically: 100g of black rice bran is treated with 10mL of grape extract solution and 30mL of tea leaf extract; 1g of black rice bran is treated with 650U of phytase and 1000U of xylanase; the water content is 45% of the mass of the hydrolyzed black rice bran; the pH is adjusted to 3.0 with citric acid; the hydrolysis temperature is 50℃; and the hydrolysis time is 3.5 hours. 8.0g of potato starch is added to 100g of dry black rice bran to obtain the enzymatically hydrolyzed black rice bran. Comparative experiments showed that using corn starch or other natural starches or phosphate monoester starch to replace potato starch did not produce the same good results as using potato starch. In addition, the addition of potato starch will increase the puffing rate of black rice skin.

[0102] Step D - Balancing the Moisture Content of Black Rice Bran: The enzymatically hydrolyzed black rice bran obtained in step C is dried to control the moisture content of the black rice bran to 21.6%.

[0103] Step E - Black Rice Skin Puffing Treatment: The dried black rice skin obtained in step D is puffed, which is carried out in the following steps: First, before puffing, adjust the base 14 so that the downward tilt of the puffing equipment's central axis relative to the horizontal line is between 21 and 25 degrees (the puffing equipment is higher on the left and lower on the right). Figure 1 As shown; The second step is to start the control button 34, connect the power supply 33, and set the temperature range parameter of the puffing chamber 15 to 110℃~115℃ and the pressure range parameter to 7~8MPa via the keyboard 36; the pressure parameter of the air compressor 10 is 8MPa; the screw speed 18 is 260r / min; the puffing chamber 15 speed is 60r / min; the temperature parameter of the first-stage heating coil 22-1 is 95~100℃; and the temperature parameter of the second-stage heating coil 22-2 is 100~110℃. The third step is material puffing: Following the operating steps of the multi-functional puffing equipment in Example 1, the following are activated: contactor I38 connected to motor I1, contactor II39 connected to motor II11, contactor III40 connected to stage I heating coil 22-1, contactor IV41 connected to stage II heating coil 22-2, and contactor V42 connected to air compressor 10. The amount of black rice bran in hopper 4 fed into conveying chamber 5 is controlled by material plate 4-1. During puffing, the degree of gelatinization of the material is monitored regularly. A gelatinization degree of 85% or higher is considered a fully puffed product. Materials initially puffed often have a low degree of gelatinization and require secondary puffing. After enzymatic hydrolysis and puffing, black rice bran puffed product is obtained, with a gelatinization degree of 89%.

[0104] Step F - Drying of puffed black rice bran: The puffed black rice bran obtained in step E above was dried at a temperature of 55°C for 3 hours. The moisture content was found to be 6.4%, and the dried puffed black rice bran was obtained.

[0105] Step G - Coarse grinding of puffed and dried black rice bran: The puffed and dried black rice bran obtained in step F is ground using a common grinder with a screen aperture of 2.5-3.0 mm. The ground material is passed through a 60-mesh screen, and the material remaining on the screen is further ground until it all passes through the 60-mesh screen to obtain coarse black rice bran powder, which is named Material I.

[0106] Step HI Ultrafine Grinding: The material I obtained in step G is pulverized using an airflow ultrafine pulverizer. The pulverized material is conveyed to the classification zone by an upward airflow, where a high-speed rotating classification wheel filters out the ultrafine powder that meets the particle size requirements. The coarse powder that does not meet the particle size requirements is returned to the pulverizing zone for further grinding. The qualified fine powder is named Material II and is collected by a cyclone collector with the airflow. The dust-laden gas is filtered and purified by a dust collector before being discharged into the atmosphere. The standard requirement for Material II is that all particles pass through a 400-mesh sieve, with a particle size below 25μm, to obtain broken-cell black rice bran ultrafine powder. Preferably, a nitrogen-protected circulation process is adopted in the explosion-proof process.

[0107] Packaging of Step I-II: The material II obtained in Step H is sealed and packaged to produce the finished black rice bran ultrafine powder. 13g of black rice bran produces 11.7g of black rice bran ultrafine powder (material II).

[0108] Example 3

[0109] A method for producing ultrafine rice bran oil and black rice bran powder, using the same equipment, materials, and physicochemical index determination methods as in Example 2, comprises the following steps:

[0110] Step A - Lightly milling black rice: The method is the same as the implementation steps of Example 2;

[0111] Step B - Defatting of Black Rice Bran: The black rice bran raw material obtained in Step A was mixed evenly with ethyl acetate at a ratio of 1.0 g: 2.0 mL. The mixture was extracted at room temperature with shaking for 30 min. After standing and separating into layers, the mixture was centrifuged to obtain defatted black rice bran and extract. The black rice bran was extracted twice. The extracts were combined and the solvent was removed by vacuum evaporation in an evaporator to obtain rice bran oil. The defatted black rice bran was then subjected to vacuum evaporation to recover the solvent before use. The total oil yield was 91.2%.

[0112] Step C - Enzymatic Treatment of Black Rice Bran: The black rice bran obtained in Step B is added sequentially with grape extract solution, tea leaf extract, enzyme preparation, water, and pH adjustment. The mixtures are thoroughly mixed step-by-step, and then the black rice bran is enzymatically hydrolyzed. Finally, the hydrolyzed black rice bran is mixed evenly with potato starch and soaked for 30 minutes to obtain enzymatically hydrolyzed black rice bran for later use. Specifically: 100g of black rice bran is treated with 12.5mL of grape extract solution and 27.5mL of tea leaf extract; 1g of black rice bran is treated with 600U of phytase and 900U of xylanase; the water content is 42.5% of the mass of the hydrolyzed black rice bran; the pH is adjusted to 3.0 using lactic acid; the hydrolysis temperature is 52.5℃; and the hydrolysis time is 4 hours. Alternatively, 100g of dry black rice bran is treated with 9.0g of potato starch to obtain the enzymatically hydrolyzed black rice bran.

[0113] Step D - Balancing the Moisture Content of Black Rice Bran: The enzymatically hydrolyzed black rice bran obtained in step C is dried to obtain black rice bran with a moisture content of 23% for later use.

[0114] Step E - Black Rice Skin Puffing Treatment: The black rice skin obtained in step D is puffed, and the method is the same as the implementation steps of Example 2, except that the technical solutions are as follows: the temperature range parameter of the puffing chamber 15 is set to 110℃~115℃ and the pressure range parameter is set to 7~8MPa via keyboard 36, and the pressure parameter of the air compressor 10 is set to 8MPa; the screw speed 18 is 220r / min, the puffing chamber speed 15 is 50r / min, the temperature parameter of the first-stage heating coil 22-1 is 95~100℃, and the temperature parameter of the second-stage heating coil 22-2 is 100~110℃; the black rice skin obtained in step D is puffed to obtain black rice skin puffed product, and the gelatinization degree of the black rice skin is measured to be 86%.

[0115] Step F - Drying of puffed black rice husks: The puffed black rice husks obtained in step E above were dried at a temperature of 52.5℃ for 3.5 hours. The moisture content was found to be 6.6%, thus obtaining dried puffed black rice husks.

[0116] Step G - Coarse grinding of puffed dried black rice bran: The puffed dried black rice bran obtained in step F is ground using a common grinder, in the same manner as in Example 2, to obtain coarse black rice bran powder, named Material I.

[0117] Step HI material ultrafine grinding: The material I obtained in step G is ground by an airflow ultrafine grinder, the method is the same as the implementation steps of Example 2, to obtain broken black rice bran ultrafine powder, and the qualified fine powder is named material II.

[0118] Step I-II Packaging: Seal and package the second material to obtain the product, black rice bran ultrafine powder. 13g of black rice bran will produce 11.5g of black rice bran ultrafine powder (second material).

[0119] Example 4

[0120] A method for producing ultrafine rice bran oil and black rice bran powder, using the same equipment, materials, and methods for determining physicochemical properties as in Example 2, comprises the following steps:

[0121] Step A - Lightly milling black rice: The method is the same as the implementation steps of Example 2;

[0122] Step B - Defatting of Black Rice Bran: The black rice bran raw material obtained in Step A was mixed evenly with ethyl acetate at a ratio of 1.0 g: 1.75 mL. The mixture was extracted at room temperature with shaking for 30 min. After standing and separating into layers, the mixture was centrifuged to obtain defatted black rice bran and extract. The black rice bran was extracted twice. The extracts were combined and the solvent was removed by vacuum evaporation in an evaporator to obtain rice bran oil. The defatted black rice bran was then subjected to vacuum evaporation to recover the solvent before use. The total oil yield was 89.9%.

[0123] Step C - Enzymatic Treatment of Black Rice Bran: The black rice bran obtained in Step B is added in the following order: grape extract solution, tea leaf extract, enzyme preparation, water, and pH adjustment. The mixtures are thoroughly mixed step-by-step, and then the black rice bran is enzymatically hydrolyzed. Finally, the hydrolyzed black rice bran is mixed evenly with potato starch and soaked for 30 minutes to obtain enzymatically hydrolyzed black rice bran for later use. Specifically: 100g of black rice bran is treated with 15mL of grape extract solution and 25mL of tea leaf extract. 1g of black rice bran is treated with 550U of phytase and 80.0U of xylanase. The water content is 40% of the mass of the hydrolyzed black rice bran. Lactic acid is used to adjust the pH to 3.0. The hydrolysis temperature is 55℃, and the hydrolysis time is 4 hours. Alternatively, 10.0g of potato starch is added to 100g of dry black rice bran to obtain enzymatically hydrolyzed black rice bran.

[0124] Step D - Balancing the Moisture Content of Black Rice Bran: The enzymatically hydrolyzed black rice bran obtained in step C is dried to obtain black rice bran with a moisture content of 20% for later use.

[0125] Step E - Black Rice Skin Puffing Treatment: The method is the same as the implementation steps of Example 2, with the following differences: The temperature range parameters of the puffing chamber 15 are set to 110℃~115℃ and the pressure range parameters are set to 7~8MPa via keyboard 36, and the pressure parameter of the air compressor 10 is set to 8MPa; the screw speed 18 is 240r / min, the puffing chamber speed 15 is 55r / min, the temperature parameter of the first-stage heating coil 22-1 is 95~100℃, and the temperature parameter of the second-stage heating coil 22-2 is 100~110℃; the black rice bran obtained in step D above is puffed to obtain black rice bran puffed product, and the gelatinization degree of the black rice bran is measured to be 87%.

[0126] Step F - Drying of puffed black rice husks: The puffed black rice husks obtained in step E above were dried at 50°C for 4 hours, and the moisture content was found to be 6.8%, thus obtaining dried puffed black rice husks.

[0127] Step G - Coarse grinding of puffed dried black rice bran: The puffed dried black rice bran obtained in step F is ground using a common grinder, in the same manner as in Example 2, to obtain coarse black rice bran powder, named Material I.

[0128] Step HI material ultrafine grinding: The material I obtained in step G is ground by an airflow ultrafine grinder, the method is the same as the implementation steps of Example 2, to obtain broken black rice bran ultrafine powder, and the qualified fine powder is named material II.

[0129] Step HI material ultrafine grinding: The material I obtained in step G is ground by an airflow ultrafine grinder, the method is the same as the implementation steps of Example 2, to obtain broken black rice bran ultrafine powder, and the qualified fine powder is named material II.

[0130] Packaging of Step I-II: The material II obtained in Step H is sealed in a vacuum-sealed package to produce the finished black rice bran ultrafine powder. 13g of black rice bran produces 11.4g of black rice bran ultrafine powder (material II).

[0131] Compare with Example 1

[0132] A method for producing rice bran oil and black rice bran ultrafine powder, referring to the implementation steps of Example 2, wherein the difference lies in the elimination of step B - black rice bran degreasing treatment.

[0133] Compare with Example 2

[0134] A method for producing rice bran oil and black rice bran ultrafine powder, referring to the implementation steps of Example 2, wherein the difference lies in the following: in step C - black rice bran enzymatic treatment, water is used instead of grape extract solution and tea leaf extract, the enzymatic hydrolysis is completed, and no potato starch is added.

[0135] Comparison of test results of finished products from Examples 2, 3, and 4 with Control Example 2: The test results of finished black rice bran ultrafine powder II produced by Examples 2, 3, and 4 with those of black rice bran II produced by Control Examples 1 and 2 are shown in Table 2;

[0136] Table 2:

[0137] Table 2 explains that, based on component content, compared to the original black rice husk, the reduced moisture content of Material II resulted in a relatively concentrated state. However, except for Control Example 2, the addition of potato starch in Examples 2, 3, 4, and Control Example 1 resulted in a relatively diluted state for Material II. In addition to the above factors, the effects of the invented technical solution on the composition of the black rice husk are as follows: 1. Regarding the change in starch content, compared with the black rice bran raw material, the addition of potato starch in Examples 2, 3, and 4 and Control Example 1 increased the starch content, but there was no significant change among them. Control Example 2 did not add potato starch, but the starch content decreased, mainly due to starch decomposition. 2. Regarding changes in protein content, compared to the raw black rice bran, the protein content of Examples 2, 3, 4, and Control Example 1 was slightly lower than that of the raw black rice bran, which is due to the addition of potato starch. However, there was no significant change between Examples 2, 3, 4 and Control Example 1. Control Example 2 did not contain added potato starch; therefore, its protein content was slightly higher than that of the raw black rice bran. Further research in this invention shows that after enzymatic hydrolysis, puffing, and ultrafine grinding, the soluble protein content in the black rice bran increases, while the insoluble protein content decreases, indicating that this invention is beneficial for improving the nutritional digestibility of the protein in black rice bran. 3. Regarding changes in fat content and fatty acid value, compared with the raw black rice bran, the fat and fatty acid values ​​of Examples 2, 3, and 4, and Control Examples 1 and 2 were all lower than those of the raw black rice bran. Control Example 1 did not undergo defatting treatment, therefore its fat content and fatty acid value were higher. Because the rice bran oil melts upon heating, Control Example 1 could only be pulverized using a conventional grinder, and the pulverization process resulted in sticking to the sieve holes, preventing ultrafine pulverization and yielding only coarse black rice bran powder. Therefore, fat content has a significant impact on the ultrafine pulverization of black rice bran. Lowering the fat content and fatty acid value helps prevent rancidity and improves the stability of the ultrafine black rice bran powder quality. 4. Regarding the change in reducing sugar content, all examples and control samples showed higher levels than the raw material black rice bran. This indicates that the enzymatic hydrolysis and puffing technology used in this invention decomposes starch and dietary fiber into sugars, thereby increasing the reducing sugar content of the black rice bran and improving the palatability of the product. 5. Regarding the variation in anthocyanin content, all examples and control samples showed lower levels than the raw material black rice husk. Specifically, the anthocyanin loss rates for Examples 2, 3, and 4 and Control Examples 1 and 2 were 13.62%, 15.07%, 15.15%, 19.41%, and 35.15%, respectively. Control Example 1 did not undergo defatting and could not be ultra-finely pulverized, indicating that ultra-fine pulverization also affects the full release of anthocyanins from black rice. Therefore, the anthocyanin loss rate of Control Example 1 was higher than that of Control Examples 1, 2, and 3. Control Example 2, lacking the addition of glucose solution and tea leaf extract, resulted in an anthocyanin loss rate of 35.15%. This demonstrates that defatting in Examples 2, 3, and 4 facilitates ultra-fine pulverization, while the addition of glucose solution and tea leaf extract for enzymatic hydrolysis improves the stability of anthocyanins. The comprehensive and synergistic technical approach is beneficial for improving the quality stability of anthocyanins. 6. Compared with the raw black rice bran, the total dietary fiber content of Examples 2, 3, 4 and Control Example 1 was lower than that of the raw black rice bran, mainly due to the addition of potato starch. Control Example 2 did not add potato starch, therefore its total dietary fiber content was higher than that of the raw black rice bran. The insoluble dietary fiber content of all examples and control examples was lower than that of the raw black rice bran, while the soluble dietary fiber content was higher, indicating that the enzymatic hydrolysis and puffing process of the present invention converts insoluble dietary fiber into soluble dietary fiber. The soluble dietary fiber content increase rates of Examples 2, 3, 4 and Control Examples 1, 2 were 109.36%, 111.49%, 117.45%, 106.38%, and 123.40%, respectively. Control Example 1 was not defatted and could not be ultra-finely pulverized, indicating that ultra-fine pulverization also affected the full release of soluble dietary fiber. Therefore, the soluble dietary fiber content of Control Example 1 was lower than that of Control Examples 1, 2, and 3. The soluble dietary fiber content of Control Example 2 was higher than that of Examples 2, 3, and 4, mainly because the addition of potato starch led to a decrease in the soluble dietary fiber content of Examples 2, 3, and 4. Therefore, this demonstrates that the synergistic effect of defatting, enzymatic hydrolysis, puffing, and ultrafine grinding of black rice bran used in the technical solution of this invention is beneficial to increasing the soluble dietary fiber content of black rice bran, with an increase rate exceeding 109%. 7. Compared with the raw black rice bran, the phytic acid content of Examples 2, 3, 4 and Control Examples 1, 2 is lower than that of the raw black rice bran, indicating that the synergistic effect of enzymatic hydrolysis and puffing of black rice bran used in the technical solution of the present invention is beneficial to reducing the phytic acid content of black rice bran, and the reduction rate is all above 90%.

[0138] In summary, the finished black rice bran ultrafine powder II produced in Examples 2, 3, and 4 is superior to the raw black rice bran and control examples 1 and 2. The black rice bran ultrafine powder II produced by this invention has a particle size below 25 μm, resulting in broken-cell black rice bran ultrafine powder. Large molecules further transform into a free state, while small hydrophilic molecules increase. It is rich in anthocyanins and soluble dietary fiber, has low phytic acid content, high nutritional value, and reduced fat content, ensuring stable quality during storage. It is a high-nutrition food ingredient, and the black rice bran ultrafine powder can be used in the production of black rice derivatives to improve its utilization value.

[0139] Example 5

[0140] A method for producing black rice meal replacement powder, utilizing the multifunctional puffing equipment of this invention, comprises the following steps:

[0141] Step (1) - Black Rice Core Raw Material Ratio: The black glutinous rice core and black sticky rice core obtained in Step A of Example 2 are mixed evenly according to the mass ratio of black glutinous rice core, black sticky rice core and soybeans of 3.5:6.5:0.5 to obtain black rice core mixed raw material. Then the mixed raw material is mechanically crushed and passed through a 60-mesh sieve. The material on the sieve is crushed again until it passes through a 60-mesh sieve to obtain the sieved product. The potato starch in the sieved product is compounded according to the mass ratio of 9.0:1.0 and mixed evenly to obtain the mixed powder. This invention, based on the basic components of black glutinous rice core and black sticky rice core (as shown in Table 1 of Example 2), investigated the correlation between the raw material ratio of black glutinous rice core and black sticky rice core and their puffing characteristics. Correlation analysis showed that the puffing degree was significantly positively correlated with the total starch and amylopectin content, and significantly negatively correlated with the protein and fat content; the water solubility index was extremely significantly positively correlated with the protein content and extremely significantly negatively correlated with the total starch content; the gelatinization degree was extremely significantly positively correlated with the total starch content and extremely significantly negatively correlated with the protein content, indicating that the basic components of the raw materials are closely related to the puffing performance of the product. Since black rice core has a low fat content, the focus was on controlling the ratio of amylopectin to amylopectin and the protein content within a reasonable range to improve the puffing quality of the raw materials. Studies on the properties of black glutinous rice cores and black sticky rice cores after puffing show that black glutinous rice cores exhibit superior puffing performance in terms of expansion, bulk density, water solubility index, gelatinization degree, hardness, and crispness, demonstrating better puffing characteristics than black sticky rice cores. However, meal replacement powders made from black rice cores have high viscosity. Adding black sticky rice cores with high amylose content to the black rice core raw material effectively reduces the viscosity of the reconstituted meal replacement powder. Additionally, adding soybeans supplements the lysine content, improving the nutritional value of the black rice product. Analysis of the formulation experiment using Mixture-D-optimal software yielded the predicted maximum sensory evaluation value of the compounded raw materials. The raw material configuration was: black glutinous rice cores, black sticky rice cores, and soybeans in a mass ratio of 3.5:6.5:0.5, mixed evenly to obtain the black rice core mixture. Adding potato starch will improve the reconstituted characteristics of the meal replacement powder.

[0142] Step (2) - Enzymatic hydrolysis of black rice core: The mixed powder obtained in step (1) is added in sequence with glucosamine solution, tea leaf extract, enzyme preparation, and water. The mixture is mixed evenly step by step, and then enzymatically hydrolyzed to obtain enzymatically hydrolyzed black rice core for later use. Specifically: 100g of mixed powder is added with 2.0mL of glucosamine solution and 8.0mL of tea leaf extract. 1g of mixed powder is added with 100U of xylanase and 500U of heat-resistant α-amylase. The water content is 25% of the mass of the mixed powder. The enzymatic hydrolysis time is 4h. The mixed powder after enzymatic hydrolysis is named S1 raw material.

[0143] Step (3) - S1 Raw Material Puffing Treatment: The S1 raw material obtained in step (2) above is puffed. The implementation method is the same as step E - black rice skin puffing treatment in Example 2. The difference in the technical solution is that the temperature range parameter of the puffing chamber 15 is set to 140℃~150℃ and the pressure range parameter is set to 7~8MPa by keyboard 36, and the pressure parameter of air compressor 10 is set to 8MPa; the screw speed 18 is 260r / min, the puffing chamber 15 speed is 60r / min, the temperature parameter of stage I heating coil 22-1 is 110~120℃, and the temperature parameter of stage II heating coil 22-2 is 130~140℃; after puffing, the puffed product is obtained and named S2 puffed product. The gelatinization degree is measured to be 92%. During the puffing process, the gelatinization degree of the material is detected in time. The material at the beginning of puffing often has a low gelatinization degree and needs to be puffed again.

[0144] Step (4) - Drying of S2 puffed material: The S2 puffed material obtained in step (3) above is dried at a temperature of 50°C for 3 hours. The moisture content is measured to be 6.5%, and the dried material is named S3 dried material.

[0145] Step (5) - S3 Dry Material Crushing: The S3 dry material obtained in step (4) is crushed using a common crusher with a screen aperture of 2.5-3.0 μm. The crushed material is passed through a 60-mesh screen, and the material on the screen continues to be crushed until all of it passes through the 60-mesh screen, resulting in a 60-mesh sieved material. The 60-mesh sieved material is then sieved through a 100-mesh screen to obtain a sieved material between 60 and 100 mesh, named S4 material. The material under the 100-mesh screen is mixed with water and 0.1% (by mass of ammonium carbonate to the material under the screen) of food-grade ammonium carbonate leavening agent, and then granulated, dried, and crushed to form a sieved material with a moisture content of less than 7% and between 60 and 100 mesh, which is then mixed with the above S4 material for later use. The material passing through the 100-mesh sieve is then replenished with water and a leavening agent, and then granulated, dried, and pulverized to form a sieve material with a moisture content of less than 7% and between 60 and 100 mesh. This sieve material is then mixed with the S4 material for later use.

[0146] Step (6) - Compounding of black rice meal replacement powder: The compounding formula of the black rice meal replacement powder composition is as follows: the black rice bran ultrafine powder II produced in Example 2 is compounded with S4 material and skim milk powder: 6.0 parts of black rice bran ultrafine powder II material, 5.0 parts of skim milk powder by mass, and 89.0 parts of S4 dried matter by mass. The mixture is mixed evenly, sterilized, and packaged to obtain the finished black rice meal replacement powder.

[0147] Example 6

[0148] A method for producing black rice meal replacement powder, the production method of which refers to the implementation steps of Example 5, wherein the different technical solution lies in the following steps:

[0149] Step (1) - Black Rice Core Raw Material Ratio: The black glutinous rice core and black sticky rice core obtained in Step A of Example 2 are mixed evenly according to the mass ratio of black glutinous rice core, black sticky rice core and soybeans of 3.5:6.5:0.5 to obtain black rice core mixed raw material. Then the mixed raw material is mechanically crushed and passed through a 60-mesh sieve. The material on the sieve is crushed again until it passes through a 60-mesh sieve to obtain the sieved product. The potato starch in the sieved product is compounded according to the mass ratio of 9.0:1.0 and mixed evenly to obtain the mixed powder.

[0150] Step (2) - Enzymatic hydrolysis of black rice core: The mixed powder obtained in step (1) is added in sequence with glucose solution, tea leaf extract, enzyme preparation, and water. The mixture is mixed evenly step by step, and then enzymatically hydrolyzed to obtain enzymatically hydrolyzed black rice core for later use. Among them: 2.5 mL of glucose solution and 6.5 mL of tea leaf extract are added to 100 g of mixed powder. 150 U of xylanase and 450 U of heat-resistant α-amylase are added to 1 g of mixed powder. The water content is 24% of the mass of the mixed powder. The enzymatic hydrolysis time is 3.5 h. The mixed powder after enzymatic hydrolysis is named S1 raw material.

[0151] Step (3) - S1 Raw Material Puffing Treatment: The S1 raw material obtained in step (2) above is puffed. The implementation method is the same as step E - black rice skin puffing treatment in Example 2. The different technical solutions are as follows: the temperature range parameter of the puffing chamber 15 is set to 140℃~150℃ and the pressure range parameter is set to 7~8MPa by keyboard 36, and the pressure parameter of air compressor 10 is set to 8MPa; the screw speed is 240r / min, the puffing chamber speed is 55r / min, the temperature parameter of stage I heating coil 22-1 is 110~120℃, and the temperature parameter of stage II heating coil 22-2 is 130~140℃; after puffing, the puffed product is obtained and named S2 puffed product. The gelatinization degree is measured to be 91%.

[0152] Step (4) - Drying of S2 expanded material: The S2 expanded material obtained in step (3) above is dried at a temperature of 53°C for 2.5 hours. The moisture content is measured to be 6.8%, and the dried material is named S3 dried material.

[0153] Step (5) - S3 Dry Material Pulverization: The S3 dry material obtained in step (4) is pulverized using the same method as in Example 5, resulting in a sieve material between 60 mesh and 100 mesh, named S4 material. The material passing through the 100 mesh sieve is treated with 0.125% (by mass ratio of ammonium carbonate to the material passing through the sieve) of food-grade ammonium carbonate leavening agent.

[0154] Step (6) - Compounding of black rice meal replacement powder: The compounding formula of the black rice meal replacement powder composition is as follows: the black rice bran ultrafine powder II material produced in Example 2 is compounded with the S4 material produced in step (5) and the skim milk powder: black rice bran ultrafine powder II material 6.0, skim milk powder mass fraction is 4.0, S4 dry matter mass fraction is 90.0, mixed evenly, sterilized and packaged to become the finished black rice meal replacement powder.

[0155] Example 7

[0156] A method for producing black rice meal replacement powder, the production method of which refers to the implementation steps of Example 5, wherein the different technical solution lies in the following steps:

[0157] Step (1) - Black Rice Core Raw Material Ratio: The black glutinous rice core and black sticky rice core obtained in Step A of Example 2 are mixed evenly according to the mass ratio of black glutinous rice core, black sticky rice core and soybeans of 3.5:6.5:0.5 to obtain black rice core mixed raw material. Then the mixed raw material is mechanically crushed and passed through a 60-mesh sieve. The material on the sieve is crushed again until it passes through a 60-mesh sieve to obtain the sieved product. The potato starch in the sieved product is compounded according to the mass ratio of 9.0:1.0 and mixed evenly to obtain the mixed powder.

[0158] Step (2) - Enzymatic hydrolysis of black rice core: Add glucose solution, tea leaf extract, enzyme preparation, and water to the mixed powder obtained in step (1) in sequence, mix evenly in each step, and then perform enzymatic hydrolysis to obtain enzymatically hydrolyzed black rice core for later use. Among them: 3.0 mL of glucose solution and 5.0 mL of tea leaf extract are added to 100 g of mixed powder, 200 U of xylanase and 400 U of heat-resistant α-amylase are added to 1 g of mixed powder, the water mass fraction is 23% of the mass of mixed powder, and the enzymatic hydrolysis time is 4 h; the mixed powder after enzymatic hydrolysis is named S1 raw material.

[0159] Step (3) - S1 Raw Material Puffing Treatment: The S1 raw material obtained in step (2) above is puffed. The implementation method is the same as step E - black rice skin puffing treatment in Example 2. The different technical solutions are as follows: the temperature range parameter of the puffing chamber 15 is set to 140℃~150℃ and the pressure range parameter is set to 7~8MPa by keyboard 36, and the pressure parameter of air compressor 10 is set to 8MPa; the screw speed is 220r / min, the puffing chamber speed is 50r / min, the temperature parameter of stage I heating coil 22-1 is 110~120℃, and the temperature parameter of stage II heating coil 22-2 is 130~140℃; after puffing, the puffed product is obtained and named S2 puffed product. The gelatinization degree is measured to be 89%.

[0160] Step (4) - Drying of S2 expanded material: The S2 expanded material obtained in step (3) above is dried at a temperature of 55°C for 2 hours. The moisture content is measured to be 6.8%, and the dried material is named S3 dried material.

[0161] Step (5) - S3 Dry Material Pulverization: The S3 dry material obtained in step (4) is pulverized using the same method as in Example 5, resulting in a sieve material between 60 mesh and 100 mesh, named S4 material. The material passing through the 100 mesh sieve is treated with 0.15% (by mass ratio of ammonium carbonate to the material passing through the sieve) of food-grade ammonium carbonate leavening agent.

[0162] Step (6) - Compounding of black rice meal replacement powder: The compounding formula of black rice meal replacement powder composition is as follows: the black rice bran ultrafine powder II material produced in Example 2 is compounded with the S4 material produced in step (5) and skim milk powder: 6.0 parts of black rice bran ultrafine powder II material, 3.0 parts of skim milk powder by mass, and 91.0 parts of S4 dried matter by mass. The mixture is mixed evenly, sterilized, and packaged to become the finished black rice meal replacement powder.

[0163] Compare with Example 3

[0164] A method for producing black rice meal replacement powder, the production method is implemented according to the steps of Example 5, wherein the different technical solution is: the black rice is not lightly milled, water is used to replace grape extract solution and tea leaf extract, and black glutinous rice and black sticky rice are used to directly replace the black rice core to produce mixed grain meal replacement powder, and no black rice bran ultrafine powder II material is added during compounding.

[0165] Compare with Example 4

[0166] A method for producing black rice meal replacement powder, following the steps of Example 5, wherein the difference lies in that the puffing chamber 15 does not rotate.

[0167] Compare with Example 5

[0168] A method for producing black rice meal replacement powder, following the steps of Example 5, differs in that the pressure of the puffing chamber 15 is not controlled; it relies entirely on the friction between the screw 18 and the puffing chamber 15 to increase the pressure. Testing revealed that the pressure in the puffing chamber 15 fluctuates between 4 and 6 MPa, exhibiting low and unstable pressure, resulting in a low material expansion rate and unstable puffing quality.

[0169] Compare with Example 6

[0170] A method for producing black rice meal replacement powder, following the implementation steps of Example 5, wherein the difference lies in using black glutinous rice core as raw material and replacing grape extract solution and tea leaf extract with water.

[0171] Compare with Example 7

[0172] A method for producing black rice meal replacement powder, referring to the implementation steps of Example 5, wherein the different technical solution is to use black glutinous rice core as raw material and replace grape extract solution and tea leaf extract with water.

[0173] Results of Black Rice Meal Replacement Powder Implementation

[0174] The water solubility index, dispersion time, clumping rate, and rice paste viscosity of the black rice meal replacement powders produced in Examples 5, 6, and 7, and Control Examples 3, 4, 5, 6, and 7 are shown in Table 3. The content of reducing sugar, phytic acid, soluble dietary fiber, and fatty acid content after 90 days of storage are shown in Table 4. The anthocyanin content of the compounded meal replacement powder and the meal replacement powder after 90 days of storage are shown in Table 5.

[0175] Table 3:

[0176] Table 3 illustrates that existing technology shows that a higher water solubility index and shorter dispersion time of meal replacement powder indicate better dispersibility, and a lower clumping rate indicates better instant solubility. Excessively high or low viscosity of the rice paste reduces its edible quality; moderate viscosity results in a smooth texture. Therefore, the black rice meal replacement powders produced in Examples 5, 6, and 7 exhibit better dispersibility than those in Control Examples 3, 4, 5, 6, and 7. Based on the physicochemical index analysis in Table 3, combined with sensory evaluation, the comparative results are as follows: In Control Example 3, the black rice was not lightly milled; black glutinous rice and black sticky rice were directly used to replace the black rice core in the production of mixed grain meal replacement powder. Without defatting and ultra-fine grinding, the product had a low water solubility index, long dispersion time, high agglomeration rate, and low rice paste viscosity, indicating poor puffing effect and poor sensory evaluation of eating quality. In Control Example 4, the puffing chamber 15 did not rotate, leading to easy blockage of the puffing chamber 15, the appearance of sticky substances on the inner wall, and the presence of black star-shaped charred impurities in the product, resulting in poor sensory evaluation of eating quality. In Control Example 5, the pressure of the puffing chamber 15 was not controlled, relying entirely on the friction between the screw 18 and the puffing chamber 15 to increase the pressure, resulting in a low expansion rate and poor sensory evaluation of eating quality. Control Example 6, using black glutinous rice as raw material, resulted in high viscosity; Control Example 7, using black glutinous rice as raw material, resulted in low viscosity. Both excessively high and low rice paste viscosity resulted in poor sensory evaluation of eating quality.

[0177] Table 4:

[0178] Table 4 illustrates that existing technology shows that higher reducing sugar content in meal replacement powder results in better taste and easier reconstitution; lower phytic acid content, while higher anthocyanin and soluble dietary fiber content, indicates higher nutritional value. The fatty acid content after 90 days of storage represents the quality stability of the meal replacement powder; lower fatty acid content indicates better quality stability. Fatty acid content exceeding food safety control standards (national food safety standards stipulate that a fatty acid value less than 25 mg KOH / 100g is the safety limit) will render the food inedible. Therefore, the black rice meal replacement powders produced in Examples 5, 6, and 7 have better nutritional quality and storage stability than those in Control Examples 3, 4, 5, 6, and 7. (1) The reducing sugar content of Examples 5, 6, and 7 is higher than that of Control Examples 3, 4, 5, 6, and 7. The high reducing sugar content results in good product palatability. (2) Regarding phytic acid content, the phytic acid content in Examples 5, 6, and 7 was reduced by an average of 79.7% compared to the phytic acid content of the black rice raw material (as shown in Table 1). In Control Example 3, the black rice was not lightly milled and no phytase hydrolysis was performed; black glutinous rice and black sticky rice were directly used to replace the black rice core in the production of mixed grain meal replacement powder, resulting in a phytic acid content reduction of only 30%. In Control Example 4 (puffing chamber 15 was not rotated) and Control Example 5 (pressure in puffing chamber 15 was not controlled), the phytic acid content in Control Example 4 and Control Example 5 was higher than that in Examples 5, 6, and 7, indicating that the puffing method and pressure of the puffing machine also affect the degradation of phytic acid. This demonstrates that the synergistic effect of phytase treatment combined with puffing measures in this invention can effectively reduce the phytic acid content in black rice and improve the nutritional value of the meal replacement powder. (3) Fatty acid content comparison: The fatty acid content of the black rice meal replacement powder produced was tested after 90 days of storage under sealed packaging conditions. Since Examples 5, 6, 7 and Control Examples 4, 5 underwent defatting treatment and added glucosamine solution and tea leaf extract, the antioxidant properties of the products were improved, and their fatty acid values ​​remained at a low level. This indicates that defatting treatment and the addition of glucosamine solution and tea leaf extract are beneficial to the stability of the fat quality of the meal replacement powder. However, Control Example 3 did not undergo light milling or defatting treatment; black glutinous rice and black sticky rice were directly used to replace the black rice core in the production of mixed grain meal replacement powder. After 90 days of storage, the fatty acid content of the meal replacement powder exceeded the food safety control standard. Although the meal replacement powders produced in Control Examples 6 and 7 underwent defatting treatment and did not add glucosamine solution or tea leaf extract, the fatty acid content increased significantly after 90 days of storage. In addition, the puffing technology also affected the fatty acid content. The fatty acid content of the meal replacement powders produced in Control Example 4 (puffing chamber 15 did not rotate) and Control Example 5 (pressure in puffing chamber 15 was not controlled) increased significantly. The synergistic technical solutions in embodiments 5, 6, and 7 of this invention, including defatting, addition of glucose solution, pretreatment with tea leaf extract, and puffing, are beneficial in reducing fatty acid content and improving the quality stability of meal replacement powder. (4) The soluble dietary fiber content is related to the amount of black rice bran ultrafine powder added. In Examples 5, 6, and 7 and Control Examples 4, 5, 6, and 7, the amount of black rice bran ultrafine powder added was 6%, which is equivalent to 50% of the total amount of original black rice bran. Therefore, the difference in soluble dietary fiber content was not significant. However, Control Example 3 directly used black glutinous rice and black sticky rice to replace the black rice core in the production of mixed grain meal replacement powder. The black rice was not lightly milled, which reduced the enzymatic hydrolysis and ultrafine grinding process of the black rice bran. Although the soluble dietary fiber content of the meal replacement powder of Control Example 3 was higher than that of Examples 5, 6, and 7 and Control Examples 4, 5, 6, and 7, it was mainly because 100% black rice bran was used. The original soluble dietary fiber in the raw materials increased the soluble dietary fiber content of the meal replacement powder of Control Example 3.

[0179] Table 5:

[0180] Table 5 explains the anthocyanin processing loss: The meal replacement powders produced in Examples 5, 6, and 7, and Control Examples 6 and 7, used only 6.0% of the black rice bran ultrafine powder II material produced in Example 2 (Table 2 shows the anthocyanin C3G content as 1921.2 mg / 100g). This indicates that the theoretical value of anthocyanin added to 100g of the meal replacement powder is 115.27 mg, and the actual measured value is consistent with the theoretical value. In contrast, Control Example 3 used 294.86 mg of the total anthocyanins from the black rice raw material (Table 1 shows the average anthocyanin C3G content of black rice raw material as 294.86 mg / 100g). The anthocyanin C3G content of the meal replacement powder after processing in Control Example 3 was 147.86 mg / 100g, indicating that the anthocyanin loss rate during the process in Control Example 3 was 49.85%. After 90 days of storage, the anthocyanin degradation rates of the meal replacement powders produced in Examples 5, 6, and 7 and Control Examples 3, 6, and 7 were 13.97%, 15.67%, 16.15%, 70.74%, 68.66%, and 67.67%, respectively. This indicates that the anthocyanin storage stability of the meal replacement powders produced in Examples 5, 6, and 7 is better than that of Control Examples 3, 6, and 7.

[0181] In summary, based on the comparison of water solubility index, dispersion time, clumping rate, rice paste viscosity, reducing sugar, phytic acid, and soluble dietary fiber content, as well as the comparison of fatty acids and anthocyanins observed during a 90-day storage period, and through sensory evaluation, the black rice meal replacement powders produced in Examples 5, 6, and 7 are superior to those in Control Examples 3, 4, 5, 6, and 7. Preferably, Example 6 has the highest sensory evaluation score, and the black rice meal replacement powder produced with this formula has the best sensory quality. Therefore, the optimized compound formula of the black rice meal replacement powder of the present invention is as follows: The composition of the product is as follows: 6.0 parts of black rice bran ultrafine powder II, 4.0 parts of skim milk powder, and 90.0 parts of S4 dried matter.

[0182] Example 8

[0183] A method for producing black rice meal replacement powder, following the steps of Example 6, wherein the optimized compound formula of the black rice meal replacement powder is as follows: The product contains 6.0 parts of ultrafine black rice bran powder II, 4.0 parts of skim milk powder, 90.0 parts of S4 dried matter, 10 parts of white kidney bean extract, 0.5 parts of mulberry leaf extract, 0.2 parts of polygonatum extract, and 0.01-0.15 parts of selenium-enriched yeast extract. The above-mentioned black rice meal replacement powder for lowering blood sugar was tested and found to have a glycemic index (GI) between 40 and 45, classifying it as a low-GI food.

[0184] Example 9

[0185] A method for producing pre-made light meals using black rice, characterized by "low calories, high fiber, ready-to-eat (or simple preheating), and essential for weight loss," uses black glutinous rice core as raw material, supplemented with pre-gelatinized black beans (GI value 30), white kidney beans (GI value 26) and other grains, combined with roasted black sesame seeds (GI value 34), jujubes, goji berries, ultrafine black rice skin powder, selenium-enriched yeast extract, konjac flour, mulberry leaf extract, polygonatum extract, and white kidney bean extract. The mixture is then molded and steamed to produce pre-made black rice eight-treasure rice, or wrapped in bamboo leaves and steamed to produce pre-made black rice dumplings. The technical solution includes the following steps:

[0186] Step (I) - Black Rice Pre-made Light Food Product Raw Material Compound: The raw material compound formula is as follows: 75-80 parts black glutinous rice core, 8-10 parts black beans, 3-5 parts white kidney beans, 0.4-0.5 parts roasted black sesame seeds, 3-5 parts jujubes, 2-2.5 parts goji berries, 6 parts black rice bran ultrafine powder, 0.01-0.15 parts selenium-enriched yeast extract, 0.1-0.2 parts konjac flour, 0.3-0.5 parts mulberry leaf extract, 0.2-0.3 parts polygonatum extract, and 3-5 parts white kidney bean extract.

[0187] Step (II) - Raw Material Pretreatment: Black beans are a highly nutritious grain, rich in lignin, and contain various vitamins, trace elements, flavonoids, pseudoalkaloids, stigmasterol, and other components. They have functions such as clearing heat and detoxifying, lowering blood lipids, preventing tumors, and improving human immunity. White kidney beans are valuable for their rich amino acid content, with proportions conforming to the FAO / WHO reference protein model, making them a complete protein. Their medicinal value lies in their α-amylase inhibitors, as well as the polysaccharides and polyphenols in white kidney beans, which possess certain biological activities beneficial for anti-oxidation and anti-obesity. However, due to the varying sizes and unique composition and structure of black and white kidney beans, they suffer from slow water absorption during soaking, high gelatinization temperatures, long cooking times, and difficulty in gelatinization. To address the technical challenge of cooking black and white kidney beans and black glutinous rice cores together, pre-gelatinization treatment of black and white kidney beans improves their performance in achieving simultaneous cooking. According to step (I) - the compound formula of raw materials for black rice pre-made light meals, the ingredients are classified and pre-treated: (1) Pregelatinization treatment of black beans: The black beans and water are soaked at 60-65℃ for 5-6 hours and microwaved at 800W for 60-65 seconds. When the pregelatinization degree of black beans is controlled at 45-50% and the water absorption rate reaches 43-45%, the black beans and black glutinous rice core can be cooked together. After the black beans are pregelatinized, drain the excess water and set aside. (2) Pregelatinization treatment of white kidney beans: The white kidney beans and water are soaked at 60-65℃ for 4-4.5 hours and microwaved at 800W for 55-65 seconds. When the pregelatinization degree of white kidney beans is controlled at 45-50% and the water absorption rate reaches 43-45%, the white kidney beans and black glutinous rice core can be cooked together. After the white kidney beans are pregelatinized, drain the excess water and set aside. (3) Soaking treatment of jujubes and wolfberries: Soak jujubes or wolfberries in water at a ratio of 1:1.2 for 12-14 hours at room temperature, drain the water and set aside. (4) Soaking treatment of black glutinous rice core: Soak black glutinous rice core and water at room temperature for 12-14 hours with a material-to-water mass ratio of 1:1.2. When the water absorption rate of black glutinous rice core reaches 40-42%, drain the excess water and set aside.

[0188] Step (III) - Steaming and gelatinizing the pre-made black rice eight-treasure rice light food product: The first step is to mix the black beans, white kidney beans, jujubes, goji berries and roasted black sesame seeds that have been pre-treated in step (II) evenly, put them into a bowl mold, and then add water to the bowl mold at a volume of 15-20% of the total mass of the raw material compound; the second step is to mix the black glutinous rice core that has been pre-treated in step (II) evenly with black rice skin ultrafine powder, selenium-enriched yeast extract, konjac flour, mulberry leaf extract, polygonatum extract and white kidney bean extract, and put them into a bowl mold; the third step is to seal the bowl mold and steam it to make the pre-made black rice eight-treasure rice light food product; after cooling, it is stored in the freezer. When eating, heat it and invert the bowl mold to eat.

[0189] Alternatively, step (IV) - Steaming and gelatinizing the pre-made black rice dumpling: Mix the black beans, white kidney beans, jujubes, goji berries, and black glutinous rice core (pre-treated raw materials) from step (II) with roasted black sesame seeds, black rice skin ultrafine powder, selenium-enriched yeast extract, konjac extract, mulberry leaf extract, polygonatum extract, and white kidney bean extract evenly. Then add water at 5-6% of the total mass of the raw material compound, mix evenly again, wrap in bamboo leaves, and steam to make the pre-made black rice dumpling.

[0190] Pre-made light food products such as black rice eight-treasure rice or black rice dumplings have been tested and found to have a glycemic index (GI) value between 40 and 45, which are classified as low GI foods.

Claims

1. A production method for co-processing black rice food products, The technical features are defined by the following steps: Step A - Light Milling of Black Rice: Lightly mill the two types of black rice, black glutinous rice and black sticky rice, separately using a rice milling machine to obtain black glutinous rice core, black sticky rice core, black glutinous rice skin, and black sticky rice skin respectively; store the black glutinous rice core and black sticky rice core separately; mix the black glutinous rice skin and black sticky rice skin to obtain black rice skin raw material for later use; the milling loss rate of black rice is 13%, that is, the black rice skin accounts for 13% of the mass of black rice, and the black rice core accounts for 87% of the mass of black rice; Step B - Production steps of rice bran oil and black rice bran ultrafine powder: Step B1 - Degreasing of black rice bran: The black rice bran raw material obtained in step A is mixed evenly with ethyl acetate at a ratio of 1.0g:1.5-2.0mL. The mixture is then extracted at room temperature by shaking for 30 minutes. After standing and separating the layers, the mixture is centrifuged to obtain defatted black rice bran and extract. The black rice bran is extracted twice. The extracts are combined and the solvent is removed by vacuum evaporation in an evaporator to obtain rice bran oil. The defatted black rice bran is then degreased in an evaporator to recover the solvent and is ready for use. Step B2 - Enzymatic Treatment of Black Rice Bran: The black rice bran obtained in Step B1 is added in the following order: grape extract solution, tea leaf extract, enzyme preparation, water, and pH adjustment. The mixtures are thoroughly mixed step-by-step, and then the black rice bran is enzymatically hydrolyzed. Finally, the enzymatically hydrolyzed black rice bran is mixed evenly with potato starch and soaked for 30 minutes to obtain enzymatically hydrolyzed black rice bran for later use. Specifically: 10-15 mL of grape extract solution and 25-30 mL of tea leaf extract are added per 100 g of black rice bran. The enzyme preparations used are phytase and xylanase. 550-650 U of phytase and 800-1000 U of xylanase are added per 1 g of black rice bran. The water content is 40-45% of the black rice bran mass. The pH is adjusted to 3.0 using either citric acid or lactic acid. The hydrolysis temperature is 50-55℃, and the hydrolysis time is 3.5-4 hours. 8.0-10.0 g of potato starch is added per 100 g of dry black rice bran. Step B3 - Balancing the moisture content of black rice bran: The enzymatically hydrolyzed black rice bran obtained in step B2 is dried to control the moisture content of the black rice bran within the range of 20% to 23%. Step B4 - Black Rice Bran Puffing Treatment: The enzymatically hydrolyzed black rice bran obtained in Step B3 is puffed, which is carried out in the following steps: First, before puffing, adjust the base (14) so ​​that the downward inclination of the central axis of the puffing equipment to the horizontal line is 21-25°. The second step is to start the control button (34), connect the power supply (33), and set the temperature range parameter of the puffing chamber (15) to 110℃~115℃ and the pressure range parameter to 7~8MPa through the keyboard (36), and the pressure parameter of the air compressor (10) to 8MPa; the screw speed (18) is 220~260r / min, the puffing chamber (15) speed is 50~60r / min, the temperature parameter of the first-stage heating coil (22-1) is 95~100℃, and the temperature parameter of the second-stage heating coil (22-2) is 100~110℃; The third step is to puff the material: According to the working steps of the multi-functional puffing equipment, start the contactor I (38) connected to motor I (1), the contactor II (39) connected to motor II (11), the contactor III (40) connected to the first-stage heating coil (22-1), the contactor IV (41) connected to the second-stage heating coil (22-2), and the contactor V (42) connected to the air compressor (10). The black rice skin in the hopper (4) is controlled by the material plate (4-1) to enter the conveying chamber (5) to feed the material. During the puffing process, the degree of gelatinization of the material is detected in time. The degree of gelatinization is controlled to reach more than 85% to be puffed cooked material. The material that is puffed at the beginning often has a low degree of gelatinization and needs to be puffed again. Step B5 - Drying of Black Rice Braid Puffed Material: The black rice bran puffed material obtained in step B4 above is dried at a temperature of 50-55℃ for 3-4 hours to reduce the moisture content to below 7%, thus obtaining dried black rice bran puffed material. Step B6 - Coarse grinding of puffed dried black rice bran: The puffed dried black rice bran obtained in step B5 is ground using a common grinder with a screen aperture of 2.5-3.0 mm. The ground material is passed through a 60-mesh screen to obtain coarse black rice bran powder, named Material I. Step B7-I material ultrafine grinding: The material I obtained in step B6 is ground by an airflow ultrafine pulverizer to obtain black rice bran ultrafine powder II material with a particle size of less than 25μm; Step C - Production steps of black rice meal replacement powder: Step C1 - Black Rice Core Raw Material Ratio: The black glutinous rice core and black sticky rice core obtained from the light milling of black rice in Step A are mixed evenly at a mass ratio of 3.5:6.5:0.5 to obtain a black rice core mixed raw material. Then, the black rice core mixed raw material is mechanically crushed and passed through a 60-mesh sieve to obtain a sieved product. The potato starch in the sieved product is compounded at a mass ratio of 9.0:1.0 and mixed evenly to obtain a mixed powder. Step C2 - Enzymatic hydrolysis of black rice core: The mixed powder obtained in step C1 is added in sequence with glucose solution, tea leaf extract, enzyme preparation, and water. The mixture is stirred evenly step by step, and then enzymatically hydrolyzed to obtain enzymatically hydrolyzed black rice core for later use. Specifically: 100g of mixed powder is supplemented with 2.0–3.0mL of glucose solution and 5.0mL–8.0mL of tea leaf extract. The enzyme preparation used is a combination of enzyme preparation and thermostable α-amylase. 1g of mixed powder is supplemented with 100–200U of xylanase and 400–500U of thermostable α-amylase. The water content is 23–25% of the mixed powder mass. The hydrolysis time is 3.5–4 hours. The mixed powder after hydrolysis is named S1 raw material. Step C3-S1 Raw material puffing treatment: The S1 raw material obtained in step C2 above is puffed. The temperatures of the first-stage heating coil (22-1) and the second-stage heating coil (22-2) of the puffing chamber (15) are set to 95-100℃ and 140-150℃, respectively. The rotation speed of the puffing chamber (15) is 50-60 r / min, the rotation speed of the screw (18) is 220-260 r / min, and the pressure of the puffing chamber (15) is 7-8 MPa. After puffing, the puffed product is obtained and named S2 puffed product, wherein the degree of gelatinization is greater than 85%. Step C4-S2 Drying of the expanded material: The S2 expanded material obtained in step C3 above is dried at a temperature of 50-55℃ for 2-3 hours to reduce the moisture content to below 7%, and the dried material is named S3 dried material. Step C5-S3 Dry Material Pulverization: The S3 dry material obtained in step C4 is pulverized using a common pulverizer with a screen aperture of 2.5-3.0 mm. The pulverized material is passed through a 60-mesh screen, and the material on the sieve is further pulverized until all of it passes through the 60-mesh screen, resulting in a 60-mesh sieve material. The 60-mesh sieve material is then sieved through a 100-mesh screen to obtain a sieve material between 60 and 100 mesh, named S4 material. The material under the 100-mesh screen is mixed with water and 0.1%-0.15% (by mass ratio of ammonium carbonate to under the sieve material) of food-grade ammonium carbonate leavening agent, and then granulated, dried, and pulverized to form a sieve material with a moisture content of less than 7% and between 60 and 100 mesh, which is then mixed with the above S4 material for later use. Step C6 - Compounding of Black Rice Meal Replacement Powder: The compounding formula for black rice meal replacement powder is as follows: 6.0 parts of black rice bran ultrafine powder II, 3.0-5.0 parts of skim milk powder, and 89.0-91.0 parts of S4 dried matter. First, mix the II powder with the skim milk powder, then mix it with the S4 dried matter until it is evenly mixed. After sterilization and packaging, it becomes the finished black rice meal replacement powder. The compound formula of the black rice meal replacement powder is as follows: black rice bran ultrafine powder II with a mass fraction of 6.0 parts, skim milk powder with a mass fraction of 4.0 parts, and S4 dried matter with a mass fraction of 90.0 parts; The compound formula of the black rice meal replacement powder is as follows: 6.0 parts of black rice bran ultrafine powder II, 4.0 parts of skim milk powder, 90.0 parts of S4 dried matter, 10 parts of white kidney bean extract, 0.5 parts of mulberry leaf extract, 0.2 parts of polygonatum extract, and 0.01-0.15 parts of selenium-enriched yeast extract. Or, step D - the production steps for pre-made black rice light meals: Step (I) - Raw material compounding for black rice pre-made light meals: The raw material compounding formula is as follows: 75-80 parts black glutinous rice core, 8-10 parts black beans, 3-5 parts white kidney beans, 0.4-0.5 parts roasted black sesame seeds, 3-5 parts jujubes, 2-2.5 parts goji berries, 6 parts black rice bran ultrafine powder, 0.01-0.15 parts selenium-enriched yeast extract, 0.1-0.2 parts konjac flour, 0.3-0.5 parts mulberry leaf extract, 0.2-0.3 parts polygonatum extract, and 3-5 parts white kidney bean extract; Step (II) - Raw Material Pretreatment: Pretreatment is carried out according to the raw material compounding formula for black rice pre-made light meals in Step (I): (1) Black bean pregelatinization treatment: The black beans and water are soaked at 60-65℃ for 5-6 hours according to the material-to-water mass ratio of 1:2, and then microwaved at 800W for 60-65 seconds. The pregelatinization degree of the black beans is controlled at 45-50% and the water absorption rate reaches 43-45%. The beans are drained and set aside for later use. (2) Pregelatinization treatment of white kidney beans: The ratio of white kidney beans to water is 1:

2. Soak them at 60-65℃ for 4-4.5 hours, and microwave them at 800W for 55-65 seconds. Control the degree of pregelatinization of white kidney beans to be 45-50% and the water absorption rate to be 43-45%. Drain the water and set aside. (3) Soaking treatment of jujubes and wolfberries: Soak jujubes or wolfberries in water at a ratio of 1:1.2 for 12-14 hours at room temperature, drain the water and set aside. (4) Soaking treatment of black glutinous rice core: Soak black glutinous rice core and water at room temperature for 12-14 hours with a material-to-water mass ratio of 1:1.

2. When the water absorption rate of black glutinous rice core reaches 40-42%, drain the excess water and set aside. Step (III) - Steaming and gelatinizing the pre-made black rice eight-treasure rice light food product: The first step is to mix the black beans, white kidney beans, jujubes, goji berries and roasted black sesame seeds that have been pre-treated in step (II) evenly, put them into a bowl mold, and then add water to the bowl mold at a volume of 15-20% of the total mass of the raw material compound; the second step is to mix the black glutinous rice core that has been pre-treated in step (II) evenly with black rice skin ultrafine powder, selenium-enriched yeast extract, konjac flour, mulberry leaf extract, polygonatum extract and white kidney bean extract, and put them into a bowl mold; the third step is to seal the bowl mold and steam it to make the pre-made black rice eight-treasure rice light food product; Alternatively, step (IV) - Steaming and gelatinizing the pre-made black rice dumpling: Mix the black beans, white kidney beans, jujubes, goji berries, and black glutinous rice core (pre-treated raw materials) from step (II) with roasted black sesame seeds, black rice skin ultrafine powder, selenium-enriched yeast extract, konjac extract, mulberry leaf extract, polygonatum extract, and white kidney bean extract evenly. Then add water at 5-6% of the total mass of the raw material compound, mix evenly again, wrap in bamboo leaves, and steam to make the pre-made black rice dumpling.

2. The production method of black rice food co-processing according to claim 1, characterized in that: The ε-glucan solution is prepared by pre-treating grape vines through slicing, extraction, purification, and drying to obtain ε-glucan extract. When using, the extract is dissolved in 65% ethanol solution to obtain a ε-glucan solution with a content of 5.0-5.5%.

3. The production method of black rice food co-processing according to claim 1, characterized in that: The tea leaf extract is prepared by soaking 10g of tea leaves in 100mL of ethanol aqueous solution (65% by volume) at a material-to-liquid ratio of 1g:10mL, using a warm water bath at 60℃ for 1.5h, followed by vacuum distillation to fully evaporate the ethanol, and then diluting with water to obtain a tea leaf extract with a tea polyphenol (GTP) content of 0.20-0.25mg / mL.

4. The production method of black rice food co-processing according to claim 1, characterized in that: The potato starch mentioned above has a phosphate monoester starch content of 0.07% to 0.09%.

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