54 results about "Black rice" patented technology

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.

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.

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.

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 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 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.

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 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.

The invention relates to the technical field of black rice procyanidine extraction, discloses a special dietary food containing prebiotics, and specifically comprises the following steps: synthesizing a novel functional monomer, namely a pyridyl imino methacryloyloxy monomer; quercetin is used as a template molecule, phenolic hydroxyl groups of the quercetin and piperazinyl groups of a di (carboxyl) allyl monomer are subjected to ionic interaction on one hand and are self-assembled into polymeric molecules with carbonyl groups of the di (carboxyl) allyl monomer through hydrogen-bond interaction on the other hand, a magnetic anthocyanin extracting agent is prepared through a free radical polymerization method, and a black rice extracting solution is prepared. The preparation method comprises the following steps: performing vacuum concentration on an extracting solution in a rotary evaporator to obtain a mother solution, adding a magnetic anthocyanin extracting agent, performing oscillation extraction at room temperature, performing magnetic separation on the magnetic anthocyanin extracting agent, performing oscillation to separate out black rice proanthocyanidins, combining the black rice proanthocyanidins with inulin and fructo-oligosaccharide as prebiotics, and supplementing other nutrient substances to prepare the prebiotics-containing special dietary food.

The invention discloses a making method of low-GI black sweetgum leaf zongzi, which comprises the following steps: selecting freshly picked sweetgum leaves, removing attached branches, thin stems and damaged leaves, washing with flowing clear water for 3-5 times, and drying in a constant-temperature drying box at 35 DEG C until the water content is 12-15%; deionized water with the conductivity smaller than or equal to 10 [mu] S / cm after pretreatment is injected into a crusher, the dried liquidambar formosana hance leaves are added according to the solid-to-liquid ratio of 1: 5, crushing is conducted for 25 seconds at the rotating speed of 12000 r / min, the same amount of deionized water is supplemented after crushing is completed, meanwhile, vitamin C accounting for 0.3% of the mass of the liquidambar formosana hance leaves is added to serve as a color fixative, stirring is conducted for 15 minutes at the temperature of 30 DEG C, and a liquidambar formosana hance leaf aqueous solution is prepared; preparing black fermentation liquor; glutinous rice dyeing, color fixation, anti-oxidation strengthening and low-GI composite conditioning treatment; and making and cooking the zongzi. The glutinous rice wine has the advantages of slowing down digestion and absorption of glutinous rice, avoiding rapid increase of blood sugar, being beneficial to healthy diet, improving color and luster, optimizing taste, preventing leaf sticking, resisting bacteria and prolonging the storage life after refrigeration.

The invention relates to the technical field of beauty skin care and health food crossing, in particular to a preparation method of a natural, safe and efficient beauty and health product, which comprises the following steps: by taking brown rice (or black rice, oat and other similar grains) as a core, matching with poria cocos, kudzuvine root and other medicinal and edible Chinese herbal medicines, performing low-temperature / vacuum drying pretreatment, and performing superfine grinding to obtain 10-30 micron powder; the powder can be prepared into external application paste (matched with hydrogen-rich water and hydrogen-oxygen masks), brewing drinks or pastries, and no chemical additive is added in the whole process. The traditional Chinese medicine composition achieves the effects of resisting oxidation and beautifying by external application, supplementing nutrition by oral administration and regulating body functions, and solves the problems that existing beautifying and health products are mutually separated, chemical additives are contained to cause safety risks, and external nourishing and internal conditioning cannot be taken into consideration.

This invention relates to the field of grain food processing, specifically to a formula for a health-promoting grain product that is both food and medicine. By weight, it comprises 80-120 parts whole grain powder, 4-9 parts goji berry powder, and 3-6 parts black sesame powder. The whole grain powder is selected from one or more of whole wheat flour, oat flour, quinoa flour, black rice flour, brown rice flour, buckwheat flour, and highland barley flour. The formula may also include red date powder, fox nut powder, lotus seed powder, chia seed powder, pumpkin seed powder, and xylitol as needed. This invention, by combining goji berry powder and black sesame powder with the whole grain powder in specific amounts, achieves a balance between satiety and metabolic stability in the product without adding exogenous sugar-controlling modifiers, resulting in a natural taste and prominent grain flavor.

The invention discloses rice oil coarse cereal black potato chips and a preparation process thereof. The potato chip is composed of a substrate and an outer oil coating layer, the substrate is composed of potato powder, pregelatinized starch, coarse cereal powder, a rice oil phase, phospholipid, sodium bicarbonate and salt, and the outer oil coating layer is a compact oxygen barrier film formed by spraying palm oil with a low iodine value. The coarse cereal flour contains black rice flour and the like, the dry basis proportion is not less than 15%, and the rice oil phase is refined rice oil emulsified by phospholipid and is pre-emulsified and dispersed. The preparation process comprises the steps of raw material preparation, rice oil phase emulsification and the like. According to the process, through collaborative design, uniform oil distribution is realized, the oxidation rate is reduced, and a coarse cereal high-doping-amount system structure is stabilized. Compared with existing baked potato chips, the product is low in acid value, less in oil precipitation, stable in color and luster, crisp and uniform, and the shelf life can be remarkably prolonged without adding chemical antioxidants.

The invention relates to the technical field of functional agricultural product processing, and particularly discloses a method for enriching gamma-aminobutyric acid (GABA) in black rice through ultraviolet radiation-soaking synergistic treatment. According to the method, soaking pre-adaptation treatment after optimization design is combined with UV-B ultraviolet radiation with specific intensity for stress induction, and the activity of glutamate decarboxylase (GAD), polyamine oxidase (PAO) and diamine oxidase (DAO) in black rice are synergistically activated, so that precursor substances such as glutamic acid and polyamine are efficiently converted into GABA. The method comprises the core steps of black rice disinfection, optimal pre-adaptation condition screening, UV-B intensity gradient irradiation treatment and intermittent spraying and moisturizing. According to the method, exogenous addition of GABA or introduction of microorganisms is not needed, the process controllability is high, the enrichment efficiency is high, the GABA content in the black rice can be increased to 37.35 mg / 100 g from 6.79 mg / 100 g under the condition that the treatment time is only 15 h, the content is increased by about 553%, and the method is suitable for developing functional black rice food with the high GABA content.

The utility model relates to the technical field of seeding devices, and discloses a sorghum black rice seeding device which comprises a frame body as well as a ditching mechanism, a seeding mechanism, a material covering mechanism and a soil covering mechanism which are sequentially mounted on the frame body from front to back, the material covering mechanism comprises a material storage groove fixedly installed on the frame body, an auger arranged in the material storage groove in a penetrating mode, a motor installed on the frame body, a first chain wheel set, a second chain wheel set and a control assembly, the control assembly comprises a rack slidably installed on the inner side wall of the control box, a first gear installed at the head end of the auger and engaged with the rack, and a control gear synchronously rotating with the second chain wheel set. According to the structure, discharging of the material covering mechanism is controlled by controlling rotation of the gear in a matched mode, it is further guaranteed that covering materials of the material covering mechanism are accurately output to cover the seeds, the seeds are wrapped to the maximum degree, the incidence rate of the seeds is increased, and the success rate of the sorghum black rice is further increased.

The invention discloses a processing technology of high-quality black rice tea, which comprises the following steps: raw material selection: selecting Mountain black rice, screening and removing impurities; rinsing with weakly alkaline clear water, and draining; three-stage temperature-controlled baking and frying: baking and frying at the temperature gradient of 280-290 DEG C, 250-260 DEG C and 220-230 DEG C in sequence; performing gradient dehydration, namely dehydrating the baked and fried black rice in an environment of 45 + / -2 DEG C; cooling and screening, and sorting by a double-layer vibrating screen after naturally air-cooling; aging and fragrance extraction: aging in a temperature-controlled and humidity-controlled sealed environment; and microwave sterilization. Active components on the surface layer of the raw materials are protected through alkalescent rinsing, three-section temperature-controlled baking and frying synergistically generate characteristic aroma and retain nutrition, water is uniformly removed through step-type dehydration, loss of thermosensitive components is reduced, and aroma harmony and storage stability are improved through aging and microwave sterilization. All the steps are coordinated and matched, so that the obtained black rice tea is rich in aroma level, clear in tea soup, sufficient in nutrition retention, good in product uniformity, long in shelf life and suitable for large-scale deep processing of special black rice.

This application discloses a multi-source grain and bean compound health-preserving cereal formula, which is composed of the following raw materials in the following weight proportions: 2-8 coweye beans, 3-9 kidney beans, 5-9 red beans, 2-7 white kidney beans, 5-8 corn kernels, 4-8 golden silk beans, 5-9 brown rice, 6-10 soybeans, 4-7 mung beans, 4-7 black rice, 6-9 millet, 5-10 red lentils, 3-5 barnyard grass seeds, 1-3 foxtail grass seeds, 2-5 wild millet, 1-3 canary seeds, 2-4 oats, 4-8 buckwheat, 2-6 chickpeas, 4-7 Job's tears, 2-4 rye flakes, 0.1-0.3 foxnut (for diuresis and dampness removal), 0.2-0.6 lily bulbs, 0.1-0.3 lotus seeds, 0.2-0.3 quinoa, 0.2-0.5 wild millet, and 0.2-0.5 spotted beans. According to this application, a multi-source grain and legume compound health cereal formula adopts a four-layer gradient scientific compound structure. The raw materials include conventional grains, legumes, native wild seeds and trace amounts of medicinal and edible ingredients. The nutrition is comprehensive and complementary, which can fully supplement the human body with high-quality plant protein, complex dietary fiber, rare minerals and amino acids.

This invention relates to a black rice fermentation powder, its preparation method, and its application, belonging to the field of food fermentation and processing technology. This invention provides a method for preparing black rice fermentation powder, comprising the following steps: (1) crushing black rice and sterilizing it to obtain black rice flour; (2) inoculating the black rice flour with a fermenting agent to obtain a fermentation substrate; (3) mixing the fermentation substrate with water for fermentation and freeze-drying to obtain black rice fermentation powder. This invention uses a specific combination of *Saccharomyces cerevisiae* and *Bacillus amyloliquefaciens* as a fermenting agent to ferment black rice flour. Through experiments, the optimal fermentation parameters were determined. The resulting black rice fermentation powder exhibits significantly higher levels of active ingredients and antioxidant capacity than unfermented and single-strain fermented products, fully verifying the advanced nature, synergy, and high efficiency of this application.

This invention provides a method for preparing a black rice starch-anthocyanin complex and its application, comprising the following steps: mixing black rice starch and anthocyanins, and extruding the mixture using a twin-screw extruder to obtain the complex; wherein the amount of anthocyanins added is 0.5-5% of the weight of the black rice starch; the anthocyanins are cyanidin-3-O-glucoside or crude anthocyanins extracted from black rice. This invention regulates the starch molecular structure through cyanidin-3-O-glucoside or crude anthocyanins, reducing rapidly digestible starch, increasing resistant starch content, and lowering the predicted glycemic index, and can be widely applied to the development of low-GI foods, diabetic supplements, and functional staple foods.

1. Name of the product in this design: Packaging Box (Black Rice). 2. Application of this design: This design is intended for use in packaging products. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The design for which protection is sought includes color.

1. Name of the designed product: food can (Seng Wei black rice purple sweet potato eight treasures porridge). 2. Use of the designed product: used for containing liquid. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best showing the design points: perspective view.