78 results about "Aromatic rice" patented technology

The invention discloses a method for acquiring an aromatic rice strain by targeting a Badh2 gene via CRISPR/Cas9 gene editing technology. The method comprises the following steps: separately targeting sequences, recognizable by Cas9, of every exon and intron of an aromatic gene by using the CRISPR/Cas9 gene editing technology and then cutting a genomic DNA sequence to initiate DNA restoration so as to obtain an afunctional Badh2 gene; with the callus of Indica rice, japonica rice or glutinous rice as a receptor material of genetic transformation and an mature embryo, young ear, ovary or the like as explant, carrying out induction so as to obtain a diploid callus, introducing a targeting vector into cells of the callus by using an Agrobacterium mediated transformation method, screening and identifying positive plants and separating the plants from a T1 colony so as to obtain an aromatic rice strain; and with anther, pollen, unfertilized ovary or the like as explant, carrying out induction so as to obtain a haploid callus, introducing the targeting vector into cells of the callus by using the Agrobacterium mediated transformation method, screening a positive callus, reduplicating the positive callus by using colchicine, carrying out differentiation to form seedlings and identifying genetic transformation positive plants so as to eventually obtain the aromatic rice strain.

An aroma gene in rice and a functional marker thereof belong to the biotechnology field. The aroma gene is characterized in that the aroma gene is allelic to a coded betaine-aldehyde dehydrogenase gene Badh2 on chromosome 8; compared with the normal Badh2, in the aroma gene, 803bp is deleted between the fourth exon and the fifth exon; the deleted base is positioned between downstream 1628bp and 2430bp of a transcription initiator codon of the gene; and the 803bp deleted base corresponds to the fourth exon 90bp, the fourth intron 694bp and the fifth exon 19bp. The functional marker FMbadh2-E4-5 of the aroma gene is designed according to the aroma gene in rice. By the method, the aroma gene can be transplanted to the non-aroma rice varieties with target, thus greatly promoting cultivation of new high-quality aromatic rice varieties.

The invention discloses a breeding method of a two-line selenium-enriched three-color formula fragrant rice hybrid rice variety, and belongs to the breeding technical field of special rice. According to the method provided by the invention, a selenium-enriched green rice variety and a selenium-enriched giant embryo rice variety are hybridized to cultivate fragrant green giant embryo rice variety through selection of characters of multiple generations. A fragrant two-line sterile line and yellow rice are hybridized to cultivate a fragrant yellow rice two-line sterile line through the selection of the characters of the multiple generations. The fragrant yellow rice two-line sterile line and the selenium-enriched fragrant green giant embryo rice are hybridized to cultivate hybrid F1-generation seeds, namely, fragrant yellow and green giant embryo hybrid F1. After the F1 is planted, selenium-enriched fragrant rice with different colors and types can be produced by using harvested rice after being subjected to roughness removal. According to the breeding method, the two-line selenium-enriched three-color formula fragrant rice hybrid rice variety is bred, the production method is simple, high in efficiency and good in effect. The produced functional selenium-enriched three-color formula fragrant rice can integrate fragrance, color, taste and nutritional curative effects. Nutritional ingredients such as selenium element, gamma-aminobutyric acid and various mineral substances can be effectively supplemented for a user after being eaten for a long time so as to promote the human health.

The invention relates to a method for identifying aroma in rice and a molecular marker co-segregated from the aroma characters, belonging to the molecular genetics field. Taking 1 to 2 young leaves from the upper part of a single-stand rice during the tillering stage, storing the single-stand rice in an icebox at -80 DEG C for further use; taking 2-4cm rice leaves and filling into a 1.5ml centrifugal tube, filling in liquid nitrogen, mulling, filling in 900ul TPS solution, water bathing for 20 minutes at 75 DEG C; opening the cover and smelling by nose can precisely judge the existence of aroma. The molecular marker is obtained by PCR amplifying the specificity PCR primer LO1 or LO2. The invention is specially used for the breeding of aromatic rice and genetics of rice aroma, and cloning aroma gene.

A method for quickly breeding a new aromatic rice variety includes the following steps: (1) parent selection; (2) sexual hybridization and seed harvest; (3) hybrid seed growing and harvest; (4) seeding and sampling; (5) leaf aroma testing; (6) selective growing and seed harvest; (7) finalization; (8) seed aroma testing. When the method is utilized to breed the new aromatic rice variety, the breeding time is short, the success rate is high, and the aroma segregation of the rice is little; and in addition, the method is easy to operate, the workload is less, the new aromatic rice variety can be predictably and directionally bred, moreover, the purity of the obtained variety is high, and the breeding effect can be greatly enhanced.

The invention relates to the field of milk products, in particular to a liquid milk product containing boiled fragrant rice juice and a preparation method thereof. The liquid milk product containing boiled fragrant rice juice can be flavor milk and comprises the components in parts by weight in the terms of 100 parts: 80-90 parts of milk, 0.156-0.28 part of stabilizing agent, 10-20 parts of fragrant rice juice and the balance of water; or the liquid milk product containing boiled fragrant rice juice can be flavor milk drink and comprises the components in parts by weight: 30-80 parts of milk,0.21-0.36 part of stabilizing agent, 10-40 parts of fragrant rice juice and the balance of water, wherein the fragrant rice juice is prepared by the steps of: mixing the fragrant rice and water in the ratio of 7:100-8.5:100, boiling for 16-25min and pulping and filtering after naturally cooling. The liquid milk product containing boiled fragrant rice juice, prepared in the invention, is smooth inmouthfeel and good in stability during the shelf period.

The present invention belongs to the technical field of food processing and particularly relates to a jasmine flower and mulberry leaf fragrant rice processing method which is characterized by comprising the following processes: pre-treating rice, picking and conserving fresh jasmine flowers, and using fresh jasmine flowers to conduct scenting of the rice to obtain the jasmine flower and mulberry leaf fragrant rice. High-quality rice is used to process the rice, and the mulberry leaves are added during the flower growing process, and then the rice is scented with the obtained jasmine flowers to obtain the jasmine flower and mulberry leaf fragrant rice. The obtained jasmine flower and mulberry leaf fragrant rice is uniform and plump in rice grains, and soft, glutinous and fragrant in mouthfeel, has both fragrance of the jasmine flowers and mulberry leaves, is suitable for mass tastes, and has strong market competitiveness, and great social and economic benefits.

The invention provides a method for screening high-quality hybrid rice combinations and belongs to the technical field of rice breeding. According to the method, fragrant type high-quality parents aresubjected to incomplete diallel cross grouping, at high-temperature summer drought ecological selection pressure, Yuxiang 203 is adopted as a reference, a fragrant rice combination with excellent plant and leaf properties, good fecundity and good disease resistance can be screened, in addition, a combination of which the brown rice chalkiness and the chalky kernel percentage are prior to those ofthe reference is primarily screened through artificial husking, rice of the novel combination at a mature stage is finely processed, and a combination of which the head rice rate, the chalkiness, thee chalky kernel percentage and the transparency are prior to those of the reference is screened, so that high quality of the combination is ensured. By adopting the method, eating taste indexes of the refined rice are also screened, so that the obtained hybrid rice combination has the advantages of being good in appearance, good in taste and high in commodity rate, and high-quality breeding of hybrid rice in high-temperature summer drought regions can be achieved.

The invention discloses healthy tea rice porridge containing dangshen and a preparation method thereof. The healthy tea rice porridge is prepared from 55-60 of fragrant rice, 15-25 of wheat berry, 15-18 of hawk tea, 6-8 of pinto beans, 3-5 of sesame, 2-4 of Chinese chestnut rice, 3-5 of pseudo-ginseng, 2-3 of dangshen, 1-2 of salvia miltiorrhiza, 1-1.5 of rose-boot, 1-3 of plum, 1-3 of cherry tomatoes, 1-1.8 of Chinese dwarf cherry leaves, 1-1.8 of grosvenor momordica fruit leaves and a defined amount of white granulated sugar. The rice porridge produced by the preparation method has the advantages that the rice porridge has the special fragrance of tea and is tasty; the added pseudo-ginseng can dilate blood vessels, reduce blood pressure, improve microcirculation, increase blood flow and prevent and treat cardio-cerebral tissue ischemia and anoxia, and can also promote synthesis of proteins, ribonucleic acid (RNA) and deoxyribonucleic acid (DNA), build bodies, promote blood cell metabolism, balance and adjust blood cells, bidirectionally adjust nervous centralis, improve mentality and enhance the learning and memory abilities; and the product also contains various traditional Chinese medicine ingredients beneficial to human bodies and is beneficial to body health after being eaten for a long time.

The invention belongs to the technical field of plant genetic engineering and discloses a gene OsPRO related to content of fragrance of fragrant rice and application of an encoding protein of the gene OsPRO. The cDNA nucleotide sequence of the gene OsPRO is shown in SEQ ID NO:1; and an amino acid sequence of the encoding protein of the gene OsPRO is shown in SEQ ID NO:2. The application refers to application of the gene OsPRO and the encoding protein thereof in improvement of the content of fragrance of fragrant rice. The content of fragrance of fragrant rice in which the gene is introduced is obviously increased, a mechanism for increasing the content of fragrance of fragrant rice through the gene OsPRO is clear, the rice gene OsPRO can be inserted into a multiple cloning site of a plant expression vector to prepare a recombinant expression vector, and a transgenic plant is further constructed. The gene OsPRO has great guide application values for cultivating highly flavored type fragrant rice varieties during production and controlling the content of fragrance of fragrant rice through a transgenic method.

The invention discloses a production method of selenium-enriched Mayang longevity fragrant rice, and relates to the technical field of agricultural cultivation. The production method includes the concrete steps of variety selecting, wherein Mayang longevity fragrant rice multiple cross 211 is selected as a cultivation variety; carrying out rice seedling cultivation, rice seedling bed preparation, seed soaking and pregermination, sowing, seed bed management, transplanting, field management, reasonable irrigation, pest and disease damage prevention and control, wherein selenium-enriched stock solution is added in the sowing and transplanting processes. The cultivation method is simple, and cultivated fragrant rice is high in yield; as the selenium-enriched stock solution is added in the cultivation process, the produced fragrant rice is high in selenium content, and the selenium-enriched fragrant rice is good in mouthfeel and beneficial for human health.

The invention discloses low-alcohol-content yellow rice wine rich in anthocyanin and a production method of the wine. The method includes the steps: taking purple glutinous rice, black glutinous foxtail millets and Yangxian fragrant rice as raw materials, peeling the purple glutinous rice and the black glutinous foxtail millets and then crushing the purple glutinous rice and the black glutinous foxtail millets into powder, adding the powder into yellow rice wine fermented products after primary fermentation, jointly performing post-fermentation and then performing molecular distillation or reduced pressure distillation to obtain the low-alcohol-content yellow rice wine rich in anthocyanin; or peeling the purple glutinous rice and the black glutinous foxtail millets and then crushing the purple glutinous rice and the black glutinous foxtail millets into powder, soaking the powder in alcohol obtained by yellow rice wine vinasse distillation, extracting the anthocyanin, adding the anthocyanin into the low-alcohol-content yellow rice wine and performing blending to obtain the low-alcohol-content yellow rice wine rich in anthocyanin. The low-alcohol-content yellow rice wine rich in anthocyanin has the effects of resisting oxidation, reducing blood fat, nourishing yin, protecting body fluids and the like, retains excellent style and beneficial components of traditional Chinese yellowrice wine, is a more comfortable in taste, more comfortable and safer to drink, wider in intended population and is new high-quality functional yellow rice wine. The alcohol content of the yellow rice wine is greatly reduced, irritation and harm of the alcohol to human bodies are decreased, and the risk of drunkenness is reduced.

The invention discloses buckwheat potato chips. The potato chips are prepared from buckwheat, mashed potatoes, Thailand aromatic rice, salt, stevioside, water, American ginseng, butterflybush flowers, christina loosestrife herb, lotus leaves, rose fruits and walnut powder. A preparation method includes the following specific steps that firstly, buckwheat powder is prepared; secondly, a nutritional solution is prepared; thirdly, nutritional sauce is prepared; fourthly, raw potato chips are prepared; fifthly, fried potato chips are prepared; sixthly, after the fried potato chips are centrifugally deoiled, the nutritional sauce is smeared on the fried potato chips, vacuum packaging is conducted, and the finished product is obtained. Nutrients of the potato chips are maintained to the largest extent, buckwheat and other coarse cereals are added, American ginseng, walnut powder and the like high in nutritional value serve as raw materials of the potato chips, nutrients of the potato chips are greatly enriched, and the prepared potato chips are delicious in taste and have a certain health-care functions.

The invention relates to the technical field of crop genetic breeding and in particular relates to a breeding method of aromatic rice. The breeding method comprises the following steps: 1) hybridizing: taking indica type rice with fine and long grains as a female parent and taking aromatic japonica rice as a male parent, and hybridizing to obtain an F1-generation strain; 2) carrying out selfing: from an F1 generation, carrying out the selfing on each generation of the strain to obtain an F8-generation strain; keeping each generation of the strain according to different screening requirements;3) keeping stereotyped rice: planting the F8-generation strain and selecting strains with the yield higher than 400Kg/Mu, the thousand seed weight of greater than 30g, transparency and the grain sizegreater than 7mm as the stereotyped rice. According to the breeding method, a new variety obtained by multi-generation pedigree breeding has the characteristics of good rice quality, good aroma, goodstrain leaf shape and good mouthfeel.

The invention discloses five-element five-color food grain flour. The five-element five-color food grain flour comprises yellow food grain flour, green food grain flour, black food grain flour, red food grain flour and white food grain flour, wherein the yellow food grain flour is mainly made from high-quality strong flour, and corn powder and millet powder are added; the green food grain flour is mainly made from high-quality strong flour, and mung bean powder and green bean powder are added; the black food grain flour is mainly made from triticale powder, and black peanut powder, black sesame seed powder, black fragrance rice powder and black bean powder are added; the red food grain flour is mainly made from red hard flour, and red rice powder, red sorghum powder and small red bean powder are added; the white food grain flour is mainly made from high-quality white strong wheat flour, and barley, oat, rice, lily bulbs, lotus seeds and white funguses are added; table salt is also added to the five-element five-color food grain flour, and the yellow food grain flour, the green food grain flour, the black food grain flour, the red food grain flour and the white food grain flour are separately machine-made after flour kneading with soybean milk. The five-element five-color flour disclosed by the invention is high in nutrient value and free from chemical additives and has the efficacies of providing nutrition and health care.

The invention provides a production method of aroma-enhanced fragrant rice. The production method comprises the following steps: (1) sowing and seedling raising; (2) soil preparation and rice transplanting; (3) fertilization and irrigation; (4) pest control and treatment; wherein the flavor enhancer solution is an aqueous solution of a flavor enhancer composition; the flavor enhancer composition is prepared from the following components in parts by weight: 10 to 15 parts of gibberellin, 10 to 30 parts of alginic acid, 45 to 55 parts of L-proline and 910 to 930 parts of zinc chloride. The content of an aroma substance 2-acetyl-1-pyrroline of the fragrant rice obtained by the preparation method is remarkably increased, the aroma enhancement effect is relatively remarkable, aging of fragrant rice plants is delayed, meanwhile, the polished rice rate and the brown rice rate of the fragrant rice are increased, the chalky grain rate is reduced, the quality and the yield of the fragrant rice are greatly improved, the yield of the fragrant rice is increased by 4.7%-5.5%, the market competitiveness of the fragrant rice is improved, the industrialization of the fragrant rice is promoted, and the economic income of farmers is increased.

The invention relates to a method for making beautifying sweet black rice dumplings, which uses black glutinous rice or black fragrant rice and white glutinous rice as main materials and specifically comprises the following steps: (1) after cleaning 60 to 80 percent of black glutinous rice or black fragrant rice, water-boiling or steaming the black glutinous rice or the black fragrant rice to be soft, and cooling and airing the soft black glutinous rice or the soft black fragrant rice; (2) cleaning 20 to 40 percent of white glutinous rice, soaking the white glutinous rice into the water for 15 to 25 minutes at the normal temperature, and airing the soaked white glutinous rice; (3) stirring and evenly mixing proper amount of white sugar or brown sugar, the prepared black glutinous rice or black fragrant rice and the white glutinous rice, and using the mixture as the main materials; and (4) kneading sweet accessories of a finished product into a ball, putting the kneaded ball in the middle of the main materials, wrapping the mixture with reed leaves, and water-boiling or steaming the rice dumplings till the white glutinous rice is cooked.

The present invention discloses strawberry five cereal porridge. The porridge consists of the following raw materials in parts by weight: 30-50 parts of strawberries, 25-35 parts of glutinous rice, 5-15 parts of xylitol, 5-10 parts of coix seeds, 5-10 parts of aromatic rice, 5-10 parts of buckwheat, 5-10 parts of sweet potatoes, 5-10 parts of corn kernels, 5-10 parts of vigna umbellata and 1-5 parts of konjac flour. A preparation method comprises the following steps: the strawberries are subjected to a color-protecting treatment and the color protected strawberries are diced; the vigna umbellata, corn kernels, and sweet potatoes are washed clean, the washed raw materials are boiled to be well-done with water, the boiled raw materials are drained, and the drained raw materials are stirred and crushed to obtain a mixture A; the glutinous rice, coix seeds, aromatic rice, and buckwheat are pre-cooked with boiling water according to a certain material to liquid ratio, then the color-protected diced strawberries are added, the mixture is boiled for a certain time, and finally, the konjac flour and xylitol are added to be mixed evenly to obtain a mixture B; and the mixture A and mixture B are mixed and stirred evenly to obtain the finished products. The strawberry five cereal porridge is rich in dietary fibers, can supplement kidneys and nourish stomach, and moisten and brighten skins, and is fresh and refreshing, fragrant and delicate, extremely excellent in quality, and health-care food suitable for people at all ages.

The invention discloses grapefruit and pineberry containing soybean milk. The grapefruit and pineberry containing soybean milk is prepared from grapefruits, pineberries, soybeans, Thai rice, water, walnut oil, Korean ginseng, mangnolia, zornia gibbosa, wild jujube leaves, pine needles, high-fructose corn syrup and bee pollen. The preparation method includes steps: (1) preparing mixed fruit pulp; (2) preparing Thai rice powder; (3) preparing nutrient solution; (4) preparing soybean pulp; (5) mixing the mixed fruit pulp, the Thai rice powder, the nutrient solution, the soybean pulp and the bee pollen, adding the high-fructose corn syrup, homogenizing, and sterilizing to obtain the grapefruit and pineberry containing soybean milk. By introduction of nutritional components such as the grapefruits and the pineberries into the soybean milk and addition of healthy beneficial components such as the Korean ginseng and the bee pollen, the soybean milk is soft and smooth in taste, unique in flavor, rich in various nutritional components such as proteins, amino acids and trace elements and easy to digest and absorb and has great dietary therapy and healthcare effects.

The invention discloses detection of south Henan aromatic rice variety by a Badh2 gene functional marker and application, wherein a method for detecting the south Henan aromatic rice variety comprises the following steps: extracting DNA of a whole genome from leaves of the south Henan aromatic rice variety by adopting a CTAB (Hexadecyltrimethy Ammonium Bromide) method; performing PCR (Polymerase Chain Reaction) amplification by adopting the DNA extracted by using the Badh2 gene functional marker; performing electrophoresis on a PCR amplification product, and observing a result by using a gel-imaging system. The invention further discloses application of the Badh2 gene functional marker in the breeding of the aromatic rice variety. The invention authenticates the mutation type corresponding to the south Henan aromatic rice variety, and a foundation is laid for selecting and culturing high-quality new aromatic rice variety assisted by molecular markers.

The invention discloses a rice fragrant and soft rice variety selecting and culturing method and belongs to the technical field of rice breeding. According to the method, a japonica rice soft rice material and a japonica rice high-yield fragrant rice material are hybridized, a hybrid generation F1 is obtained, a generation F2 is obtained through selfing of the generation F1, seeds of single plants of the F2 generation are ground into unpolished rice, seeds with the endosperm appearance in a cloud shape are selected out, and each seed is cut into two halves with a blade, wherein one half does not contain the endosperm, and the endosperm is completely maintained on the other half seeds; whether the half seeds which do not contain the endosperm are fragrant or not are tasted, if the half seeds which do not contain the endosperm are fragrant, the other half seed individuals which correspond to the half seeds which are fragrant and have the complete endosperm maintained are sown, and the rice fragrant and soft rice variety is obtained through 5-6 times of adding generation. According to the method, only the fragrant seed individuals with the endosperm appearance in the cloud shape are maintained to carry out adding generation, the rest of seeds are eliminated, and the method is ingenious, easy and convenient to implement, capable of saving breeding cost and high in breeding efficiency.

The invention discloses a breeding method of a purple-leaf black japonica fragrant rice variety, and belongs to the technical field of crop genetic breeding. According to the method, a large, full and fragrant rice variety A, anelliptical carmine rice variety B and a black rice variety C with purple auricle and leaf ligule and black japonica are taken as parents, excellent character polymerization is realized by adopting pedigree method selection and a character identification technology through hybridization and multiple-cross methods, and the new purple-leaf black japonica fragrant rice variety is obtained. The obtained purple-leaf black japonica fragrant rice variety is high in appearance ornamental value, high in yield, good in resistance and wide in application range, black japonica brown rice is full, compact and fragrant and has extensibility after being cooked, and the rice is good in taste, resistant to rice plague and high in market value and is expected to be applied to large-area production in rice areas.

The invention discloses a method for rapidly obtaining a fragrant rice material by using a CRISPR/Cas9 technology. The methodcomprises the following steps: designing a target sequence based on sequence characteristics of a Badh2 gene, constructing a CRISPR/Cas9-Badh2 gene editing carrier, converting an unfragrant rice material, identifying an editing site of the genome editing material and carrying out PCR detection on a T-DNA sequence to obtain a T-DNA-free fragrant rice material. The CRISPR/Cas9 technology is used to edit Badh2 gene to obtain a T-DNA-free fragrant rice material. The method has characteristics of simplicity, convenience, rapidness and high efficiency, and has guiding significance on improvement breeding of rice fragrance quality.

The invention discloses a method for brewing a health wine by using mulberry, black rice and scented rice. The method comprises the steps of pressing of raw materials mainly comprising mulberry, black rice and scented rice, soaking by using spring water, steaming, fermentation and the like. The health wine brewed by using mulberry, black rice and scented rice according to the method has sweet vinosity, light rice fragrance, full liquor body and lower preservative content, and meets the modern needs of people for nutrition and health.

The invention relates to a qualitative and quantitative method for extracting and analyzing aroma substances of scented rice. The method comprises the following steps: crushing air-dried scented rice grains, sieving, sampling, extracting in an extraction kettle having a temperature of 30-54DEG C and a pressure of 12-32MPa under a CO2 flow velocity of 16L/h for 120min; taking aroma substances at all extraction temperatures under all pressures, and measuring to obtain the absolute contents of total aroma substances of the scented rice grains at different extraction temperatures under different pressures; and carrying out qualitative analysis of the aroma substances through GC-MS, and confirming the concrete names and molecular formulas of the aroma substance components and respective contents of all the aroma substances through an alternative moving window factor analysis process and content analysis. Scented rice aroma is extracted through a supercritical CO2 process, qualitative analysis is carried out through the GC-MS, and the alternative moving window factor analysis method and content analysis are adopted to confirm the concrete names and molecular formulas of the aroma substance components and respective contents of all the aroma substances, so the method has the characteristics of rapidness, simplicity, no organic solvent pollution, no chemical residual, and high extraction efficiency.