91 results about "Black rice" patented technology

Chickpea with peel is used as a main raw material, black rice and quinoa are compounded, pretreatment is performed through an ultrasonic-assisted enzyme method, efficient softening is achieved, and a three-stage mixed fermentation process is adopted: in the first stage, lactic acid bacteria are utilized for pre-fermentation for acidification, infectious microbes are inhibited, and generation of biogenic amine is controlled; in the second stage, carrying out gradient temperature fermentation by adopting the danbei fungus powder, firstly promoting mycelial growth at low temperature, and then exciting a Maillard reaction at high temperature to improve the flavor; in the third stage, probiotic microcapsules are added for after-ripening, biogenic amine is further degraded, the flavor is improved, the product is endowed with probiotic activity, and a bacteriostatic protective layer is provided. The method successfully solves the problem that the texture is rough due to the fact that the chickpea skin is reserved, and the final product has the comprehensive advantages of being rich in nutrition, good in taste, high in safety and strong in probiotic function and is high in sensory acceptability.

The invention discloses low-GI probiotic compound coarse cereal meal replacement powder and a preparation method thereof. The preparation method comprises the steps of raw material and auxiliary material treatment, starch enzymolysis, strain activation culture, fermentation, freeze drying, blending and packaging and the like. The black tartary buckwheat, the black beans, the black sesame, the black rice and the black mulberries are used as main raw materials, good growth conditions are created for lactic acid bacteria by means of an amylase enzymolysis technology, and further the cereals are subjected to synergistic fermentation by inoculating a strain suspension of lactobacillus reuteri and lactobacillus rhamnosus, so that the nutritional value is increased, bioactive metabolites are added, and the nutritional value is increased. And the flavor and taste of the grains are also improved. Compared with common commercially available meal replacement powder, the product realizes directional domestication fermentation of probiotics in a composite coarse cereal environment, so that the product has high viable organism stability, ensures the colonization ability of the probiotics in cereal powder, realizes synergistic improvement of nutrition and flavor, contains certain functional components, and has relatively good sugar controlling and stabilizing ability.

The invention discloses anthocyanin-protein composite powder with high stability as well as a preparation method and application of the anthocyanin-protein composite powder, and belongs to the technical field of biological food pigments. The preparation method comprises the following steps: mixing a black rice anthocyanin solution and a protein solution, stirring in a dark place, and freeze-drying to form the anthocyanin-protein composite powder. The anthocyanin-protein composite powder prepared by the method disclosed by the invention can be applied to the preparation of colored cold noodles, steamed buns and noodles, the stability of the black rice anthocyanin obtained by the method disclosed by the invention in tap water is improved, and the retention rate of the black rice anthocyanin in deionized water is also obviously increased; the starch is inhibited from aging to a certain extent, and the storage stability is improved. The anthocyanin in the prepared anthocyanin-protein composite powder is high in stability, the investment cost is low, and the anthocyanin-protein composite powder can be widely applied to the technical field of food processing and has wide application prospects in flour products.

A comprehensive utilization system for extracting black rice anthocyanin and separating starch is provided with a screw conveyor, an extraction tank is arranged at an outlet of the screw conveyor, stirring blades are arranged in the extraction tank, a liquid outlet pipe is arranged on one side of the extraction tank and connected with a liquid outlet pump through a valve, and the liquid outlet pump is connected with the extraction tank and a liquid storage tank through pipelines. A slag outlet in the bottom of the extraction tank is connected with a screw pump through a pipeline and a valve, an outlet of the screw pump is provided with a pulping machine, an outlet of the pulping machine is provided with a vibrating screen, a filtrate outlet of the vibrating screen is provided with a filtrate collecting tank, the filtrate collecting tank is connected with a horizontal screw centrifuge through a horizontal screw feeding pump, and a slag outlet of the horizontal screw centrifuge is provided with a horizontal screw slag collecting tank; according to the utility model, the extraction of black rice anthocyanin is realized through the extraction tank, starch in black rice is separated and collected by the horizontal screw centrifuge, compared with natural sedimentation, the occupied area is small, the treatment capacity is large, the efficiency is high, the obtained starch has low water content and high quality, and the extraction of black rice anthocyanin and the recycling of starch are realized.

1. Name of the designed product: carton (Shuangwei black rice purple sweet potato eight treasures congee). 2. Use of the designed product: carton for packaging products. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

1. Name of the designed product: packaging bag (October rice field Heilongjiang black rice). 2. Use of the designed product: for product packaging. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo that best indicates the design points: front view.

The invention relates to the technical field of food processing, and discloses a six-component powder processing technology based on superfine grinding and three-dimensional mixing, and the six-component powder processing technology comprises the following steps: step 1, raw material pretreatment; step 2, mixing and homogenizing; step 3, drying; and 4, post-treatment and quality control. According to the six-mixed powder processing technology based on superfine grinding and three-dimensional mixing, grinding standards of 100 meshes or above, 80 meshes and 80-120 meshes are set for dietary fibers, proteins and other raw materials through a differential superfine grinding technology, cell walls of cereal raw materials such as black rice and black beans can be fully destroyed, the release efficiency of nutritional ingredients can be improved, and the nutritional ingredients can be well mixed; dietary fiber raw materials such as black mulberries and lycium ruthenicum can be prevented from being excessively crushed and agglomerated, and it is ensured that powder is evenly dispersed and tastes smooth during brewing; meanwhile, the roller baking temperature (120-160 DEG C) and the roller baking time (15-30 minutes) of the black rice and the walnut kernels are determined, and flavor substances of the raw materials are stimulated while microorganisms are killed and safety risks are eliminated.

The utility model belongs to the technical field of black rice processing equipment, and particularly relates to a black rice soaking device which comprises a soaking tank, a rotating motor and a discharge valve are fixedly arranged at the bottom of the soaking tank, an output shaft of the rotating motor penetrates through the inner wall of the bottom of the soaking tank and is fixedly provided with two scraping plates, a heating plate is fixedly arranged on the inner wall of the soaking tank, and the bottom of the soaking tank is fixedly provided with a motor. Through the arrangement of the filter box, the insertion pipe, the filter membrane and the top cover, when soaking liquid is guided in, the inner filter membrane can filter the soaking liquid and filter out impurities in the soaking liquid, the soaking liquid is finally guided into the soaking tank through the insertion pipe, and the impurities in the soaking liquid can be filtered out, so that the soaking of black rice cannot be influenced, the eating taste is ensured, and the production cost is reduced. A positioning ring and clamping blocks are further arranged, when the filtering box needs to be cleaned, the filtering box is rotated anticlockwise, the filtering box drives the two clamping blocks to rotate, when the clamping blocks rotate into longitudinal grooves of clamping grooves, the filtering box is pulled upwards to be disassembled, and the follow-up maintenance difficulty is lowered.

To provide a cosmetic composition which cleans the skin up.SOLUTION: A cosmetic composition includes soybean protein, whey protein, yeast protein, a koji fermented product and a Sake lees fermented product. The koji fermented product is derived from grains including white rice, barley, red rice, brown rice, millet, common millet, black rice, sorghum and barnyard millet, which are obtained by using white koji mold, black koji mold and yellow koji mold. The cosmetic composition furthermore contains at least one selected from a group consisting of plant-derived lactic acid bacteria derived from Sunki pickles (traditional pickles in the Kiso region in Japan)', soybean extract and glucomannan, Gymnema sylvestre extract and white kidney bean extract, or a wild grass fermented extract.SELECTED DRAWING: None

This invention proposes a high-nutrient-density multigrain composite low-temperature slow-fermentation dough, relating to the food industry. It comprises dry powder and water accounting for 50-60% of the dry powder's mass. The dry powder, by weight, includes the following ingredients: 400-500 parts high-gluten flour, 20-30 parts tricolor quinoa flour, 20-30 parts oat flour, 20-30 parts brown rice flour, 20-30 parts black rice flour, 1-2 parts sunflower seed flour, 1.5-5 parts pumpkin seed flour, 1.5-5 parts black sesame powder, and 1-5 parts cucumber seed flour. This formula contains whole grains such as quinoa flour, oat flour, and brown rice flour, retaining the bran and germ structure of the grains. It has high nutritional value and a low glycemic index.

The invention provides photo-thermal response enhanced hydrogel loaded with black rice extract as well as a preparation method and application of the photo-thermal response enhanced hydrogel loaded with the black rice extract, and the photo-thermal response enhanced hydrogel is formed by taking a mixture of hyaluronic acid / tyrosine conjugate and the black rice extract as a base material under the cross-linking action of horse radish peroxidase / catalase, horseradish peroxidase acts on the black rice extract while serving as a cross-linking agent, the near-infrared photo-thermal responsiveness of the black rice extract after reaction of the horseradish peroxidase is greatly enhanced, and good oxidation resistance, inflammation resistance and photo-thermal responsiveness can be achieved only through a small amount of black rice extract in a hydrogel system.

According to the application of the implant-derived exosome as the carrier in preparation of the medicine for targeted therapy of colitis, chicoric acid is loaded in the purple rice exosome, so that the defects that chicoric acid is low in oral bioavailability and poor in gastrointestinal tract stability are overcome, colon targeting and accumulation of the medicine are achieved, and the curative effect of the medicine is improved. An ideal functional carrier and a candidate preparation are provided for developing a novel anti-colitis nano-drug with high efficiency and low toxicity, and an innovative path is opened up for deep processing and industrial chain extension of purple rice resources in Yunnan province.

The invention discloses purple rice yoghurt and a preparation method thereof. The purple rice yoghurt is prepared from the following components in parts by weight: 75-85 parts of raw milk, 15-25 parts of purple rice milk, 5-10 parts of purple rice grains, 2-8 parts of cane sugar, 4-6 parts of polydextrose, 0.1-0.2 part of a compound leavening agent and 0.4-0.8 part of a compound stabilizer. The preparation method comprises the following steps: mixing the raw materials according to the ratio, fermenting, and adding the purple rice milk and the purple rice grains to obtain the purple rice yoghourt. The raw materials are reasonably proportioned, the process treatment is proper, the polydextrose is added to improve the content of dietary fibers and prevent constipation, the purple rice flavor is achieved, nutrient substances of the purple rice are reserved, the taste is richer, and the health of human bodies is facilitated after drinking.

Provided is a formulation that can prevent or treat pregnancy hypertension syndrome. A prevention or treatment agent for pregnancy hypertension syndrome is prepared, said agent containing an effective amount of one or more substances selected from the group consisting of pyrroloquinoline quinone, salts of pyrroloquinoline quinone, apple polyphenols, black rice, and black rice extracts.

The invention belongs to the technical field of food processing, and particularly relates to sports nutritional rice flour and a production process thereof, and the sports nutritional rice flour comprises the following raw material components in parts by weight: 40-60 parts of puffed rice flour; 15 to 25 parts of slow-release glucose; 30 to 45 parts of protein isolate; 3-5 parts of peptides; 2-5 parts of creatine; 0.03 to 0.05 part of compound vitamin; 3-5 parts of functional nutrients; 0.5-1 part of a mineral compound; the puffed rice flour is a mixture of puffed black rice and puffed brown rice in a mass ratio of 1: (1-2); the isolated protein is a mixture of isolated whey protein and isolated soybean protein in a mass ratio of (2-3): 1. The black rice and the brown rice which have higher nutritional value are used as main raw materials, and the slow-release glucose, the protein isolate, the peptides, the creatine, the compound vitamins, the functional nutrients and the mineral compounds are added, so that the obtained rice flour is easy to absorb, can quickly supplement energy, accelerate recovery of physical strength and promote muscle synthesis, can maintain blood sugar to be stable, is beneficial to health, and is suitable for being popularized and applied. The device is suitable for body-building people.

The present invention relates to a black rice germination liquid having excellent anti-inflammatory effects, which is obtained by subjecting the water used to germinate black rice to low-temperature treatment and room-temperature treatment, and a method for producing the same. The water used to germinate black rice is subjected to low-temperature treatment in an open container at a temperature range of 1 to 5°C for 1 to 10 days, and then to room-temperature treatment in an open container at a temperature range of 10 to 30°C for 30 to 210 days.

The application discloses a sesame walnut black bean powder and a production process thereof, relates to the technical field of meal replacement powder processing, and is characterized in that the sesame walnut black bean powder is prepared from the following raw materials in proportion by weight: 20-30 parts of sesame, 15-20 parts of black beans, 5-10 parts of black rice, 4-6 parts of walnut kernels, 1-3 parts of black mulberries, 2-6 parts of purified konjac powder, 1-3 parts of red dates and 1-2 parts of chia seeds. The application further discloses a production process of the sesame walnut black bean powder. The sesame walnut black bean powder is prepared by mixing black mulberries and chia seeds and other nutritional auxiliary materials, crushing the mixture into powder and then preparing the sesame walnut black bean powder. The sesame walnut black bean powder can not only enhance the taste, but also provide more nutrients required by human bodies. The food material formula is healthy and balanced in nutrition, can meet the daily nutritional requirements of human bodies, is suitable for the fast-paced modern life, and is improved in crushing and screening of raw materials during processing. The dispersion effect of the powdered raw materials is better during production.

The invention relates to the technical field of food processing, in particular to a preparation method and quality characteristics of a low-GI fermented puffed rice stick, and the preparation method comprises the following steps: by taking black rice No. 3 as a raw material, comparing the influences of different processing modes (primary processing (ultrasonic wave, microwave, extrusion recombination and fermentation) and deep processing (puffing, baking and cooking)) on the GI value of the rice; the low-GI fermented puffed rice bar is prepared by adopting a low-GI value'primary processing + deep processing 'mode, and the optimal process conditions are determined; according to the method for preparing the optimized fermented puffed rice bar formula, compared with unprocessed raw materials, the low-GI fermented puffed rice bar with the optimal formula is subjected to physicochemical property and nutritional ingredient detection so as to comprehensively evaluate the quality of the product.

The utility model relates to the field of cooking, in particular to a multi-layer cooking food steamer structure for black rice, which comprises a food steamer body and further comprises a supporting plate mounted in the food steamer body, and a plurality of ventilation holes are formed in the supporting plate. The connecting ring is fixedly mounted at the lower end of the food steamer body and is used for being inserted into another food steamer body; the shell is arranged on the periphery of the food steamer body; the annular plate is rotationally mounted in the shell; the first magnetic attraction blocks are installed on the annular plate in an annular array mode; the through hole is formed in the shell and used for observing the first magnetic attraction block; before use, marks such as taste and date are made on the first magnetic attraction block, after cooking is finished, classified transportation, selling, storage and other treatments can be carried out according to requirements by observing the taste marks on the first magnetic attraction block, observation is facilitated, confusion is avoided, and overdue products filled with the date can be discarded in time, so that the production cost is reduced, and the production efficiency is improved. And dual functions of taste identification and shelf life management are realized.

The invention discloses a cultivation method for improving anthocyanin content and stability in black rice grains, and belongs to the technical field of modern agricultural crop cultivation, the cultivation method comprises the following steps: selecting an anthocyanin efficient enrichment type black rice variety; adopting a composite organic seedling culture substrate and combining seed pretreatment for seedling culture; a special leaf fertilizer is sprayed in the initial heading and flowering stage and the full heading stage; the leaf fertilizer is prepared by mixing ammonium molybdate, zinc sulfate and monopotassium phosphate; performing moisture regulation and shading treatment in the field management, and avoiding the use of chemical herbicides; harvesting according to a mature state and weather conditions, and performing low-temperature staged drying and light-shielding storage. By means of the cultivation method, the anthocyanin content (2283-2358 mg / kg) and the storage stability (the 180-day retention rate reaches up to 87.2%) of the black rice are remarkably improved, and the nutritional quality and the commodity value are effectively considered.

The invention provides an anti-hair loss composition based on an extraction technology, a preparation method and a tea drink. Relates to the technical field of anti-hair-loss products and hair growth. The composition is prepared from the following raw materials: radix polygoni multiflori, mulberries, rhizoma polygonati, black beans, black rice, lycium ruthenicum, rosa roxburghii tratt fruits, radix codonopsis, raspberries, radix rehmanniae praeparata and trace additives. The ratio of the polygonum multiflorum to the mulberry to the rhizoma polygonati to the black beans to the black rice to the lycium ruthenicum to the roxburgh rose to the codonopsis pilosula to the raspberry to the prepared rehmannia root to the trace additive is 7: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 4. Experiments prove that the composition formed according to the formula can improve the resistance of hair follicles to dihydrotestosterone, increase the self-repairing capacity of the hair follicles and enable the atrophic or dormant hair follicles to enter the growth period again, so that hair growth is promoted, and the composition further has the effect of reducing alopecia.

1. Name of the designed product: packing box (red and black rice). 2. Use of the designed product: for packing red and black rice. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

The utility model relates to the technical field of raw material pre-processing, and discloses a black rice stuffing raw material pre-processing device which comprises a main body, one side of the main body is fixedly connected with a shell, the interior of the shell is fixedly connected with a first motor, the driving end of the first motor is fixedly connected with a rotating disc, the top of the rotating disc is rotationally connected with a sliding rod, and the sliding rod is fixedly connected with the main body. A filter screen is fixedly connected to the other end of the sliding rod, a driving assembly used for driving parts is fixedly connected to the outer side of the main body, and a peeling assembly used for peeling black rice is fixedly connected to the top of the main body. According to the utility model, the prepared black rice stuffing is finer and smoother in mouth feel, and the stuffing prepared from pure black rice obtained after screening is softer, more glutinous and finer in mouth feel, so that consumers can obtain better mouth feel experience when tasting black rice food, and the attraction and market competitiveness of products are increased.

This invention relates to the field of rice wine brewing technology, specifically disclosing a herbal rice wine for lowering blood lipids and its production method. The rice wine uses Yangxian glutinous rice and Yangxian black rice as main raw materials, combined with ten medicinal and edible herbal ingredients: Polygonatum sibiricum, wolfberry, gardenia, chrysanthemum, hawthorn, lotus leaf, licorice, peach kernel, kudzu root, and cassia seed. It is produced through processes including crushing, koji making, fermentation, pressing, decoction, aging, blending, and sterilization. The beneficial effects are: through scientific formulation, this invention enables the synergistic effect of various herbal components, significantly increasing the content of flavonoids in the rice wine, resulting in good blood lipid-lowering and cardiovascular protection effects; using medicinal and edible ingredients, it is safe and has no side effects, suitable for long-term consumption; the process is mature, easy for industrial production, and the product quality is stable; experimental verification shows that its blood lipid-lowering effect is superior to ordinary rice wine and similar products on the market.

The present application relates to the field of agricultural machinery, and discloses an intelligent self-control material covering sorghum and black rice seeding device, which comprises a furrowing component, a seed metering component, an intermittent material covering component, a soil covering component, a compacting component and a control and driving component; wherein the device body is made of light aluminum profile, the control and driving component comprises a worm gear reduction motor, a rigid coupling and a wheel, the worm gear reduction motor is connected with the wheel through the rigid coupling; the intermittent material covering component comprises an auger, an upper fertilizer box, a lower fertilizer box, a mass sensor, a photoelectric sensor, a push type electromagnet and a flap, the auger is located in the upper fertilizer box, the lower fertilizer box is connected below the upper fertilizer box, and the bottom of the lower fertilizer box is provided with the flap. The opening and closing time of the flap is accurately controlled, so that the fungus soil covering and the seed falling are kept synchronous, the problem of uneven fungus soil covering in traditional manual seeding is solved, the contact tightness of the seed and the fungus soil is ensured, and the fungus contacting process of the sorghum and black rice is facilitated.

1. Name of the product in this design: Pastry (Lion Taro Paste Black Rice Pastry (Emoji 1)). 2. Purpose of this design: This design is intended for use in food products intended for consumption by a wide range of consumers. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key features: a top view. 5. The design for which protection is sought includes color.

The application discloses a defatted black rice embryo preparation process based on a density flotation method and belongs to the technical field of rice deep processing. The preparation process comprises the following steps: (1) shelling; (2) rice milling; (3) defatting; (4) density flotation; (5) sample recovery; and (6) drying. The defatted black rice embryo is prepared by simultaneously realizing defatting, bran embryo separation and anthocyanin reservation by treating a black rice bran embryo mixture with a low-polarity lipophilic solvent with suitable density. The process has the advantages of simple steps, good bran embryo separation effect, high rice embryo yield and product comprehensive recovery rate, recyclable solvent, effective reservation of anthocyanin and enrichment of trace nutrients such as gamma-aminobutyric acid, and suitability for wide range of popularization. The obtained product has the advantages of regular appearance, good stability (low fat content and lipase activity, and low rancidity), and high nutritional value (rich in polyphenols, anthocyanin and gamma-aminobutyric acid, etc.). The application has important significance for promoting the deep processing and high-value utilization of black rice.

The invention discloses a physical separation preparation method of high-anthocyanin black rice dietary fibers, and relates to the technical field of food processing. In particular. Starch and protein in the black rice are separated and removed through a physical method, heating treatment is not needed in the whole process, no chemical reagent is additionally added, and the original dietary fiber structure of the black rice is kept. The content of dietary fibers in the prepared black rice dietary fibers can reach 59%, meanwhile, most of anthocyanin and polyphenol components in the black rice are enriched, and after the prepared black rice dietary fiber aqueous solution (1g: 10mL) is heated for 120 minutes at 60 DEG C, the anthocyanin retention rate in the black rice dietary fibers is increased by 72% compared with an anthocyanin extract group.

The present invention discloses a sorghum black rice nutritious food and a preparation method and application thereof, and relates to the technical field of functional nutritious food, the sorghum black rice nutritious food comprises the following components by weight: 30%-60% of sorghum black rice polysaccharide, 15%-40% of compound prebiotics, 10%-25% of a cereal matrix, 3%-8% of a natural adhesive and 0.5%-5% of a flavor regulator. Through the synergistic effect of the sorghum black rice polysaccharide in a specific ratio and the composite prebiotics composed of the xylooligosaccharide and the inulin, the regulation capability on intestinal flora and the improvement effect on the intestinal barrier function are remarkably improved; the technical bottlenecks of low extraction efficiency, large component loss and single product taste and dosage form in the prior art are solved, and the finally prepared nutritional food not only has various dosage forms and high absorption and utilization rate, but also shows remarkable multifunctional application value in the aspects of prevention and adjuvant treatment of metabolic syndrome.

The invention provides fruit and vegetable nutritional porridge for children. The fruit and vegetable nutritional porridge comprises the following raw materials in parts by weight: 35-50 parts of rice, 15-25 parts of mung beans, 20-25 parts of red rice, 10-15 parts of Chinese yams, 5-10 parts of pumpkins, 5-15 parts of purple sweet potatoes, 3-5 parts of spinach, 3-7 parts of apples, 8-15 parts of black rice, 5-7 parts of carrots, 3-5 parts of lily bulbs, 1-4 parts of cucumbers, 1-3 parts of celery, 15-25 parts of oat kernels and 1-3 parts of red dates. The invention further provides a preparation process of the fruit and vegetable nutritional porridge for children, a production device of the fruit and vegetable nutritional porridge for children is used, and the device comprises a pressing and cutting barrel, a pressing and cutting mechanism, a slitting assembly, a material pushing barrel, a rotary cutting assembly, a material mixing tank, a boiling tank and a stirring mechanism. The nutritional porridge is added with fruits and vegetables, so that the nutritional porridge is balanced in nutrition, the automatic dicing and sectioning process of the fruits and vegetables can be realized, and the fruits and vegetables can be respectively added after dicing and sectioning to complete the boiling process of the nutritional porridge.