137 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 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 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 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 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.

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 invention relates to construction and application of nanoparticles taking black rice-derived beta glucan as a carrier. The construction comprises the following steps: 1) extracting black rice polysaccharide; 2) purifying black rice polysaccharide; 3) folic acid modification; and (4) preparing the nano-particles. The black rice-derived polysaccharide prepared by the construction method has few branches, the black rice-derived few-branch beta-glucan is applied to the field of drug delivery for the first time, and the modified beta-glucan is used for carrying antitumor drugs, so that a drug carrying system has dual effects of tumor resistance and tumor immunotherapy and a targeting effect at the same time.

The invention discloses a method for preparing easy-to-eat food by regulating the electrostatic interaction of protein and a product, and the method comprises the following steps: adding 5-10% of charge modified egg white protein (phosphorylation and succinylation) into a black rice paste matrix, and carrying out thermal induction to form electrostatic cross-linked gel. According to the present invention, the limitation that the traditional thermally induced gel depends on disulfide bonds is broken through, the ionic bonds and the disulfide bonds cooperate to form the dynamic adjustable network, the IDDSI 5-level texture precise control is achieved, and the black rice anthocyanin processing retention rate is increased by 36.4%; the prepared product is suitable for patients with dysphagia such as stroke and senile dementia, and has high safety and nutritional functions.

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 invention discloses a prostate health-care product and a preparation method thereof. The prostate health-care product is prepared from the following raw materials in parts by weight: 1 to 3 parts of herba epimedii extract, 2 to 5 parts of herba taraxaci extract, 3 to 8 parts of herba euphorbiae speciosae-adiantum capillus-veneris composite extract, 50 to 70 parts of fermented black rice-purple rice milk, 10 to 15 parts of chestnut polysaccharide, 5 to 8 parts of walnut oil microcapsules, 4 to 6 parts of carrageenan-grapefruit oil composite colloid and 1 to 2 parts of fructus viticis antioxidant. According to the invention, the herba epimedii and the melastoma are slowly released through the fermentation substrate, so that the bioavailability is improved; active ingredients are released in an intestinal pH environment by a microencapsulation technology, so that stomach stimulation is reduced; and the nori-liquorice coating covers the bitter taste, so that the patient compliance is high.

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.