165 results about "Black rice" patented technology

The invention relates to natural plant hair dye, which comprises a bean extract, a lucid ganoderma extract, an astragalus extract, a polygonum multiflorum extract, vegetable fat, erythritol, L-proline, ferulic acid and gamma-aminobutyric acid, does not contain phenylenediamine, resorcinol, ammonium hydroxide, a vaccinium bracteatum thunb leaf extract and other components at all, and does not need to additionally add a thickening agent, a care agent and an alkalizing agent. The hair dye is good in hair dyeing effect, safe, reliable and non-irritant.

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 relates to the technical field of metal nano-material preparation, in particular to a method for green synthesis of nano-copper through a black rice extracting solution and application thereof.The method comprises the steps that black rice powder and distilled water are mixed for extraction, and the black rice extracting solution is obtained; when it is judged that the preparation of the black rice extracting solution does not reach the standard according to the absorbance, the heating and extracting temperature is increased synchronously; diluting the black rice extracting solution, and mixing the diluted black rice extracting solution with a CuSO4 solution for reaction to obtain a nano-copper solution; when it is judged that the preparation of the nano-copper solution does not reach the standard according to the particle size uniformity characteristic value of the nano-copper, whether the preparation of the nano-copper solution reaches the standard or not is secondarily judged according to the density of the nano-copper solution, or the stirring speed is increased; the standard nano-copper solution is centrifuged, washed, dried in vacuum and sieved to obtain the nano-copper, and when it is judged that preparation of the nano-copper does not reach the standard according to the weight ratio, the centrifugal rotating speed is reduced, and the preparation quality of the nano-copper is improved.

The invention relates to black rice sugar-stabilizing health-preserving rice noodles and a preparation method thereof, and belongs to the technical field of rice noodle processing. The black rice sugar-stabilizing health-preserving rice noodles are prepared from the following raw materials in parts by weight: 40-75 parts of long-shaped rice flour, 10-18 parts of black rice flour, 4-12 parts of sugar-stabilizing rice flour, 8-15 parts of mung bean starch, 4-8 parts of vital gluten, 2-5 parts of black bean flour and 18-22 parts of water. By optimizing the preparation raw materials of the rice noodles, the novel low-GI rice noodles with the long-shaped rice as the main raw material are researched and developed, the low-GI rice noodles have the low GI value and the good texture and cooking characteristics, the requirements of consumers for the taste of traditional rice noodles can be met, healthier choices are provided, the development trend of current healthy diet is met, and the rice noodles have the good market prospects. And the application value is very high.

The present invention provides a nutritious cereal slice for reducing blood lipids, blood sugar and improving intestinal microorganisms, and a preparation method and application thereof, belonging to the technical field of food or health food. The nutritious cereal slice of the present invention comprises the following raw materials in weight percentage: 22-38% highland barley slices, 12-28% oatmeal slices, 7-23% black rice slices, 2-18% brown rice slices, 2-18% red rice slices and 7-23% rice germ dietary fiber fungus slices. Through a series of unique preparation processes, whole grains are washed, soaked, germinated and other links, and then gelatinized, pressed, refrigerated, dried and other processes are performed, combined with the treatment of rice germ, bran and fungus, and finally made into nutritious cereal slices. The nutritious cereal slices are rich in important ingredients such as dietary fiber, flavonoids, GABA, etc., which can effectively reduce blood lipids and blood sugar levels, control body weight, and improve the intestinal microbial environment, providing a safe and efficient dietary supplement for people with hyperlipidemia, hyperglycemia or metabolic syndrome.

The invention relates to a dietary therapy formula for improving microcirculation of inner ears and a preparation method. Components with homology of medicine and food are selected, the black rice, the blueberries and the purple cabbages are rich in anthocyanin and beneficial to removing free radicals in cochlea and inhibiting hair cell apoptosis, the walnut kernels and the Chinese wolfberry fruits can improve blood vessel elasticity and protect auditory neurons, and the radix salviae miltiorrhizae, the hawthorn fruits and the radix puerariae can increase blood flow of inner ears, promote nutrition delivery, reduce blood viscosity and reduce vasospasm, so that the health-care food is suitable for being eaten by people. The whole component is low in sugar content, suitable for diabetics and capable of expanding the crowd. Effective components are processed into non-medicinal products, food therapy is beneficial to improving microcirculation of inner ears, relieving ear symptoms such as tinnitus and the like and delaying hearing loss, and a user can eat the food for a long time without psychological burden of medication.

The present invention provides an anti-oxidative and anti-aging oligomeric proanthocyanidin, and a preparation method and application thereof. The preparation method of the oligomeric proanthocyanidin comprises the following steps: adding polymeric proanthocyanidin to a threonine aqueous solution, stirring evenly, then adding aspartic acid and glutamic acid, and ultrasonically reacting; dialysis and / or nanofiltration to obtain an oligomeric proanthocyanidin solution, and freeze-drying. Preferably, the concentration of the threonine is 20 g / L; the concentration of the glutamic acid is 2 g / L; the concentration of the aspartic acid is 1.5 g / L, the concentration of the polymeric proanthocyanidin is 5 g / L, and the polymeric proanthocyanidin is extracted from grape seeds, purple rice or black rice. By providing this milder degradation pathway, it is helpful to obtain a more active oligomeric proanthocyanidin product. These oligomers are structurally more suitable as antioxidants and anti-aging agents, thereby showing better biological activity than other methods.

The invention relates to the technical field of beverage processing, in particular to a corn juice compound beverage and a preparation method thereof. The feed comprises the following raw materials: corn, black rice, oat, carrots, corncob powder, orange peel, compound enzyme, beta-cyclodextrin, Arabic gum, inulin, a yeast extract, monopotassium phosphate, vitamin B and compound strains. The compound enzyme seed is prepared from the following components: alpha-amylase, pullulanase, tannase and neutral protease; the composite strain is prepared from the following components: saccharomycetes, lactobacillus plantarum and monascus purpureus. According to the corn juice composite beverage and the preparation method thereof, through multi-dimensional synergistic interaction, the beverage realizes a layering flavor with both freshness, fruity flavor and cereal sweetness and fragrance, an anti-oxidation network constructed by polyphenol, carotenoid and ferulic acid and an intestinal tract nursing effect brought by complementation of soluble-insoluble fibers form the corn juice composite beverage with functional value and sensory experience.

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.

1. Name of the Design Product: Packaging Bag (Black Rice Cake). 2. Use of the Design Product: For packaging food. 3. Design Key Points of the Design Product: The combination of shape and pattern. 4. Picture or Photograph that Best Illustrates the Design Key Points: Perspective 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 present invention relates to the technical field of diabetes conditioning, and in particular to a five-organ cell nutrient formula, comprising the following components in parts by weight: 15-30 parts of black beans, 15-30 parts of tangerine peel, 15-30 parts of black rice, 15-30 parts of black sesame, 15-30 parts of chrysanthemum, 15-30 parts of black wheat, 15-30 parts of black mulberry, 15-30 parts of millet, 15-30 parts of white kidney beans, 15-30 parts of coix seeds, 15-30 parts of rhubarb rice, 15-30 parts of red beans, 15-30 parts of quinoa, and 15-30 parts of sesame seeds. The invention comprises: 15 to 30 portions of yam, 15 to 30 portions of black corn residues, and 10 to 20 portions of black millet. The invention is based on the principle of five-color food and utilizes the reasonable combination of cassia seed, tea, chrysanthemum and other five-color food to supplement the nutrition required by the five internal organs, promote the metabolism of substances in the body, and plays an important role in regulating blood sugar levels. The spleen and stomach function is strong, and the nutrients in food can be better absorbed and converted. The absorption of sugars will also be more stable, which is conducive to blood sugar stability.

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.

The utility model discloses a device for storing black rhodomyrtus tomentosa leaves, which is characterized in that the bottom of a storage tank main body is provided with a blanking hopper, the bottom of the blanking hopper is provided with a blanking pipe, the blanking pipe is connected with a blanking pipe cover body through a blanking pipe cover plate connecting shaft, the blanking pipe cover body is arranged at the bottom of the blanking pipe, and the blanking pipe cover plate connecting shaft is connected with the blanking pipe. According to the device for storing the black rhodomyrtus tomentosa leaves, the situation that in the prior art, when freeze-dried powder is used for multiple times during catering production and processing, water vapor or bacteria in air can enter the freeze-dried powder after a packaging bag is opened for multiple times, and the freeze-dried powder is likely to agglomerate and even go bad is improved; the freeze-dried powder is stored in the sealed storage tank, and the drying device is arranged on the storage tank, so that the powder cannot be affected with damp when the freeze-dried powder is taken for multiple times, and the production quality of black rice is ensured.

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.

1. Name of the design product: packaging bag (black rice and red bean steamed dumplings). 2. Use of the design product: used for product packaging bag. 3. Design points of the design product: combination of shape and pattern. 4. Picture or photo that best indicates the design points: perspective view. 5. Left view, right view, top view and bottom view are omitted as they have been expressed in other views.

The invention relates to the field of rice cakes, in particular to a preparation method of black rice rice cakes, which comprises the following steps: step S100, preparing 300 parts of vaccinium bracteatum leaf juice, 400 parts of sticky rice, 400 parts of red kidney beans, 150 parts of green candied dates, 50 parts of dried red dates and 100 parts of zero-calorie sugar; step S200, soaking the glutinous rice in the vaccinium bracteatum leaf juice for 1-7 hours, and fishing out the glutinous rice; step S300, soaking the red kidney beans in clear water for 1-5 hours, fishing out the soaked red kidney beans and airing the soaked red kidney beans; step S400, uniformly mixing the fished-out glutinous rice with zero-calorie sugar to obtain sugared glutinous rice; step S500, dividing the sugared glutinous rice into a plurality of layers from bottom to top, and laying at least one of red kidney beans, green candied dates and dried red dates on the upper side of each layer of sugared glutinous rice; preferably, a layer of sugar glutinous rice, a layer of dried red dates, a layer of sugar glutinous rice, a layer of red kidney beans, a layer of sugar glutinous rice, a layer of green candied dates, a layer of sugar glutinous rice and a layer of red kidney beans are sequentially arranged from bottom to top; the steamed rice cake is rich and diversified in taste, is blended with certain dietary therapy components, is a delicious dessert, and can bring nutritional supplement and health care effects to the body.

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 black glutinous rice and coarse cereal zongzi and a preparation process thereof, and belongs to the technical field of black glutinous rice and coarse cereal zongzi. The steamed rice dumpling comprises steamed rice dumpling stuffing and steamed rice dumpling leaves, the rice dumpling stuffing comprises black glutinous rice, coarse cereals, streaky pork and seasonings; the mass ratio of the black glutinous rice to the coarse cereals to the streaky pork to the seasoning is 100: 25: 10: 4.5; the black glutinous rice and coarse cereal brown provided by the invention is uniform in surface form, color and texture form, and meets the requirements in taste and smell, the black glutinous rice and the coarse cereals can be cooked more quickly after being fried, the preparation time is shortened, meanwhile, corresponding fragrance is stimulated after the black glutinous rice and the coarse cereals are fried, the outsides of the black glutinous rice and the coarse cereals are soft, grease of streaky pork can be better absorbed, and the black glutinous rice and the coarse cereals can be well eaten. The prepared zongzi has rice fragrance and meat fragrance, the rice fragrance and the meat fragrance are sufficient, the black glutinous rice is soft and glutinous, the streaky pork is soft and rotten and tasty, grease of the streaky pork permeates into the black glutinous rice and coarse cereals, the black glutinous rice absorbs lard oil and is fuller and tasty, and the black glutinous rice not in contact with the streaky pork also has meat fragrance and is rich in taste.

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.

A method for brewing a chrysanthemum wine, wherein the raw materials of the Chrysanthemum wine comprise sorghum stalks, wheat, purple rice, roasted coix seed, red beans, chrysanthemum and Angelicae sinensis radix powder. The preparation of the chrysanthemum wine comprises two steps: firstly, using sorghum stalk ash and wheat flour to prepare a Jiuqu, and then fermenting purple rice, roasted coix seed, red beans, chrysanthemum and Angelicae sinensis radix powder together with the Jiuqu to prepare chrysanthemum wine.

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 utility model relates to the technical field of protein peptide purification, and discloses a black rice protein peptide separation and purification device which comprises a filter box, a rotating shaft is rotatably connected to the inner surface of the top of the filter box, a first motor is fixedly mounted on the outer surface of the top of a mounting frame, and two groups of filter plates are movably arranged in the filter box; an annular filtering area is formed in the outer surfaces of the two filtering plates, a telescopic rod rotationally penetrates through the outer surface of the supporting plate, an eccentric wheel is fixedly connected to the outer surface of the bottom of the telescopic rod, two springs are fixedly connected to the side, close to the filtering box, of a connecting plate on the right side, and an iron attracting plate is arranged on the outer surface of the right side of the filtering box. A first motor works and is matched with a transmission wheel and a belt, so that a telescopic rod rotates, an eccentric wheel is driven to be matched with a spring, a connecting plate is extruded, a filter plate is driven to move back and forth, the filter plate is in a dynamic state in the rotating process of the first motor, and the protein peptide filtering effect is improved.

The utility model provides a rice airing device for black rice processing and production, and relates to the technical field of black rice processing, the rice airing device comprises a support frame, the bottom end of the support frame is connected with a base, the middle lower end of the support frame is provided with a groove frame, a drawer plate is inserted in the middle of the groove frame, and a rotating motor is arranged in the middle of the left side of the support frame in a penetrating manner; a rotating disc is arranged at the output end of the rotating motor, and airing assemblies are arranged on the inner wall of the rotating disc by a circle; the airing assembly comprises a placing frame, a clamp, a bolt and an airing net frame, the placing frame is arranged on the inner wall of the rotary table by a circle, the clamp is arranged on the inner side wall of the placing frame, the bolt is arranged in the middle of the clamp in a penetrating mode, and the airing net frame is arranged at the upper end of the placing frame. The black rice is placed in the airing net rack, and water at the upper end of the black rice can be rotatably discharged through meshes of the airing net rack, so that the airing effect of the black rice at the upper end of the airing net rack is greatly improved.