3109 results about "Brown rice" patented technology

The invention provides sausages added with cereal (the cereal comprises sticky rice, rice, unpolished rice, black rice, purple rice, oat, buckwheat, barley, wholemeal, brown rice and millet; the sausages are pork sausage, beef sausage, mutton sausage, chicken sausage, duck sausage and fish sausage) and a production method thereof. 1. the product comprises the following materials by weight: 40-80% of animal meat, 5-20% of cereal and the products thereof, 10-20% of ice water mixture, 2-10% of animal (plant) fat, 0.1-0.3% of phosphate, 0.002-0.015% of sodium nitrite, 0.4-1.2% of salt, 0.5-5% of sugar, 0.1-0.5% of aginomoto, 0.5- 5% of soy sauce, 1- 8% of spice, 1-10% of starch, 0.1-0.5% of food gum, 0.5-2% of emulsifier, 0.2-2.0% of wine, 0.005-0.025% of edible pigment, 0.02-0.2% of sodium erythorbate, 0.01-0.8% of flavors and fragrances of meat (meat concentrate powder), 0.05-0.15% of preservative, and 0.001-0.005% of antioxidant; in a specific formulation, the sum of the weight percent of each component is 100%. 2. the processing method of the cereal sausages is as follows: choosing materials, preprocessing, mixing stuffing, placing, filling, drying, boiling, cooling, packaging, sterilizing, labeling, metal detecting, X-ray unit detecting, packing, and storing.

The invention belongs to the technology field of grain processing, specifically a method for producing active germinated brown rice and products thereof. The method comprises the following steps: screening brown rice raw material to remove impurity, washing, sterilizing, soaking in a nutrient fluid supplemented with calcium lactate, gibberellin, phytase, cellulase and vitamin C for 10-36 hours at 10-40 DEG C, draining, incubating for 10-36 hours at 10-40 DEG C under relative humidity of 50-90% to allow germination, drying with hot air of 40-55 DEG C for 0.5-3 hours until the sprout grows about 0.5-1.2 mm in height, drying with 2-10 w/g microwave for 2-10 minutes until the water content of germinated brown rice is below 15%. Compared with the prior art, the germinated brown rice is nutritious, retains almost all nutrients of brown rice and has high nutritional value.

The invention discloses a method for preparing unpolished rice modified nutritious powder and a nutritious drink. The method comprises the following steps of: crushing unpolished rice directly or crushing the unpolished rice after pregermination; improving or destroying a surface structure of the unpolished rice with the help of a physical, chemical or biological method of extrusion or enzymolysis and the like; changing surface layer tissue components of the unpolished rice to promote and increase the water absorption of the unpolished rice during soaking; dissolving or degrading the substances of cellulose, hemi-cellulose, pectin and the like in the surface layer of the unpolished rice to ensure that the substances are changed into easily absorbable and digestive micromolecules to improve the eating quality and the nutritive value of the unpolished rice; and preparing the nutritious powder or the nutritious drink for convenient eating by directly using the unpolished rice or mixing the unpolished rice with other nutrient components.

The invention relates to a nutritional balanced vegetarian diet which is characterized by comprising components A, B and C. The component A comprises brown rice, fragrant rice, black rice, cooked brown rice, glutinous rice, oats, sorghum, millet, corn, soybeans, black beans, red beans, white beans, mung beans, peanuts, sesame seeds, barley, apple, banana, mango, orange, strawberry, tomato, carrot, pumpkin, celery, konjac, broccoli, cabbage, mushroom, undaria pinnatifida, seaweed, lily, green tea and pueraria. The component B comprises lecithin, oligosaccharide alcohol prebiotics, and rice bran. The component C comprises nutritional yeast and probiotics. Compared with the prior art, the nutritional balanced vegetarian diet provides all the essential nutrients to the human body.

The invention discloses an instant solid drink using grain as base materials, which is characterized by comprising the following raw materials in part by weight: 10 to 15 parts of black rice, 10 to 15 parts of oat, 10 to 15 parts of corn, 8 to 10 parts of black soy bean, 8 to 10 parts of buckwheat, 8 to 10 parts of brown rice, 4 to 7 parts of peanut, 4 to 7 parts of semen sesami nigrum and 3 to 5 parts of lotus seed. The invention has the advantage that the instant solid drink has rich top-quality vegetable proteins, saccharides, lipid, dietary fibers, resistant starch, mineral substances and vitamins and other elements beneficial to the health of human body. The instant solid drink has a great significance for human health and for the prevention and treatment of modern diseases; and the diet structure and human nutrition can be balanced, and daily nutrients required by the human body can be supplied in a full range. A pure physical method is adopted in the preparation of the instant solid drink, so that the nutrients of the grain are protected.

A rice milk beverage is prepared from round-grained and long-grained non-glutinous rice through parching, pulverizing, gelatinizing in hot water, enzymolyzing reaction, deactivating enzyme, adding additives, homogenizing and sterilizing.

The present invention provides a foam-holding agent which has a sufficient foam-holding property and is satisfactory with regard to safety, taste, aroma and other properties required for foods, as well as providing effervescent drinks or forming beverage comprising the foam-holding agent. More specifically, the present invention is directed to a foam-holding agent for effervescent drinks or forming beverage, which comprises a tea leaf extract obtained by preparing tea in a standard manner from leaves of black tea, green tea, oolong tea, Gynostemma pentaphyllum tea, Mate tea, Pu-erh tea, barley tea, Coix lacryma-jobi var. ma-yuen tea, brown rice tea, Houttuynia cordata tea or other tea leaves, and then extracting catechin-rich components using a solvent such as water and/or ethanol. The present invention is also directed to effervescent drinks or forming beverage characterized by comprising the above foam-holding agent, which have excellent foam-producing and foam-holding properties and also provide dense and smooth-textured foam.

The invention provides a novel high gamma-aminobutyric acid, high flavone fragrant black glutinous germinating brown rice and preparation thereof. The germinating brown rice is produced from material of long-shaped fragrant glutinous black rice, which has gamma-aminobutyric content 89mg/100g, flavone content 8603mg/kg, and protein content 12.4%, wherein the content of amino acid and mineral substances is 3-5 times higher then the ordinary rice. The preparation includes material selecting, husk sieving, sterilizing, cleaning, immersing, sprouting, cleaning, terminating activity of enzyme, microwave drying, checking. The germinating brown rice has thick fragrance of popcorn, great mouth feeling, high content of gamma-aminobutyric acid, flavone and protein, high content of amino acid and mineral, high nutrition value. The germinating brown rice has reasonable materials, easy processing, enhances quality of germinating brown rice, prolongs storage period of the product, has obvious economic value, and provides technological guarantee to popularization of the germinating brown rice as a functional food.

The invention discloses a BP neural network construction and identification method for identifying different brown rice grains, adopting the following technical scheme: including the following steps: 1) acquiring images: 2) image preprocessing: 3) extracting image feature information of different brown rice grains: 4) main Component analysis reduces dimensionality of image feature information; 5) Design BP neural network structure: 6) Train neural network, and use the BP network neural network constructed by any of the above-mentioned construction methods to identify different brown rice grains. The method proposed by the present invention obtains images of different types of brown rice grains through black as the background, uses image processing technology to obtain its characteristic information, and uses principal component analysis to reduce the dimensionality of the characteristic information, and finally uses BP neural network to perform different types of brown rice grains. identify. The method can identify different types of grains objectively, accurately and quickly, and overcomes the disadvantages of traditional manual detection.

The invention discloses a rice processing method. The rice processing method comprises the steps of removing rice impurities to obtain a cleaning workshop section of cleaned grains, shelling the cleaned grains, separating rice hullers and valley workshop section of rice husks and brown rice to obtain a rice grinding workshop section for conducting grinding and polishing treatment on the brown rice, adopting multiple of rice grinding machines to grind the brown rice in the rice grinding workshop section, conducting grading and color selection on rice after the polishing treatment and removing unqualified rice in variegated colors, wherein the multiple of rice grinding machines at least comprise an emery roll rice grinding machine for conducting first rice grinding operation and an iron roll cylinder air blast rice grinding machine for conducting final rice grinding operation. Rice produced by the rice processing method is clean in surface, even in particle size and clean in color. The quality of the rice is improved.

A dog biscuit is disclosed for controlling malodorous breath in dogs. The dog biscuit includes about 8-12 parts by weight whole wheat flour, about 4-6 parts oat bran, about 2-3 parts non-fat dry milk, and about 2-3 parts brown rice flour. The dog biscuit also includes water, vanilla extract, parsley, alfalfa powder, vegetable oil, peppermint extract, tarragon, peppermint leaf powder, and spearmint leaf powder. The vegetable oil includes an antioxidant and is preferably sunflower oil. The parsley is preferably fresh parsley, and the ratio of parsley to whole wheat flour is about 1:4 by weight. The dog biscuit is readily eaten by dogs and effectively neutralizes malodorous breath in them. Also part of the invention is a method of making the dog biscuit.

The invention provides oat composite nutrition slurry and a preparation method thereof, which relates to a non-alcoholic drink. The raw material comprises oat, sesame, soya, brown rice, buckwheat, wheat germ, white granulated sugar, liquid native starch anti-aging agent and composite phosphate. The oat, the sesame, the soya, germinate brown rice, the buckwheat and the wheat germ are roasted; the roasted oat, soya, germinate brown rice, buckwheat and wheat germ are crushed and compounded into paste by adding water to prepare slurry A; the roasted sesame and wheat germ are grinded so as to obtain sesame wheat germ flour; the liquid native starch anti-aging agent is uniformly mixed with the white granulated sugar where hot water is added so as to obtain the liquid native starch anti-aging agent solution; the composite phosphate is dissolved by water so as to gain the composite phosphate solution; the slurry A is mixed with the sesame wheat germ flour where the liquid native starch anti-aging agent solution and the composite phosphate solution are added so as to obtain slurry B; the white granulated sugar is dissolved into syrup C by water; the slurry B and the syrup C are added with water for constant volume so as to obtain compounding solution; and the steps as follows are carried out to prepare the oat composite nutrition slurry: cooling, pre-heating, degassing, homogenizing, sterilizing, filling and packaging.

The invention belongs to fertilizer technical field, more particularly relates to a rice special formula fertilizer, which is characterized in that effective elements of the fertilizer are calculated by weight percent of pure nutrient are nitrogen 25-15, phosphorus pentoxide 15-9, potassium oxide 20-12, silicon dioxide 5-0, calcium 8-0, sulphur 5-1 and zinc 2-1. Compared with the present technique, the rice special formula fertilizer of the invention has reasonable match, accords with the nutrient absorption law of rice, can promote rice growth obviously and raise rough rice output, increase economic benefits and improve rice nutriment quality. In application test, the rice special formula fertilizer of the invention increases the rice yield by 660-820 kg per hectare, increases income 756-146 RMB, increases crude protein, raw fat, crude fiber, nitrogenfree extract and crude ash by 4.1-8.6, 0.14-0.80, 0.4-0.8, 0.1-3.0, 0.4-1.0 percentage points respectively, increases brown rice rate, integral white rice rate, white rice rate of rice processed quality by 1.4%, 1.7% and 1.8% respectively, reduces chalkiness granule rate, chalkiness by 3.2% and 1.9% respectively, reduces content of amylose by 1.0%. In the meanwhile, the fertilizer utilization efficiency is raised by 5.1%-13.8%.

The invention relates to nutrient powder of germinated brown rice and a production process thereof and belongs to the food processing technology field. The invention is characterized in that the germinated brow rice is used as the main material is expanded, crushed, screened, mixed with oatmeal, soybean powder and white granulated sugar, sterilized and packaged, finally the nutrient powder of the germinated brown rice containing health ingredients of gamma-aminobutyric acid (GABA) is made. The germinated brown rice is produced by extrusion and expansion, so the invention has the advantages of no agglomeration and no precipitation during pouring the water into the nutrient powder, convenient use, being easily to be digested and absorbed by human body, and 15 to 20 mg per 100g GABA in the product.

The invention discloses a formula of novel uncooked food fruit and vegetable powder, which is made from natural grains, fruits, vegetables and partial medicine and food homologous medicinal materials in proportion. The natural grains in the formula mainly are brown rice, black soya bean, barley, buckwheat, crude sticky rice and wheat (wheat kernel); the fruits and the vegetables include mandarin orange, apple, green papaya, banana, kiwi fruit, lotus root, carrot, wild celery herb, sweet potato, pumpkin and kelp; and the medicine and food homologous medicinal materials comprise kudzu vine root powder, fructo-oligose, folium mori, pearl barley and mixed lactic acid bacteria powder. The making method of the novel uncooked food fruit and vegetable powder mainly comprises the following steps of: pretreating the fruits and the vegetables, pulping for later use, drying the grains and the medicinal materials, ultramicro-grinding for later use, mixing, freezing and drying, sub-packaging at a low temperature, and vacuum-bagging. The novel uncooked food fruit and vegetable powder formula has the characteristics of balanced nutrition matching, convenience in taking, good mouth feel and the like so as to have wide application prospect on the aspects of medicine health care and the like, is beneficial to the absorption of a human body to nutrients, is especially suitable for women, and is a low-heat food with functions of losing weight and beautifying features.

A method for preparing the germinated embryo rice from non-glutinous rice includes such steps as spreading said rice to become thin layer, immersing in water, germinating, passivating in the water at 70-100 deg.C, washing, and antistaling packing or drying including hot air baking and microwave drying. Its apparatus is composed of container with openable cover or door, and rice spreading unit.

The invention discloses an instant coarse grain rice partner and a processing method thereof, and belongs to the technical field of deep processing of agricultural products. The instant coarse grain rice partner comprises 3-7 parts of black bean, 5-13 parts of Semen Phaseoli, 1-5 parts of kidney bean, 1-5 parts of green bean, 4-14 parts of black rice, 5-9 parts of brown rice, 4-10 parts of red polished round-grained rice, 5-9 parts of naked barley, 3-7 parts of coix seed, 3-11 parts of sorghum, 5-9 parts of corn grit, 2-6 parts of oat grain, 4-12 parts of buckwheat, 3-11 parts of Panicum miliaceum, 2-10 parts of millet and 9-13 parts of glutinous rice. The invention also provides a processing method combining preliminary steam slaking with microwave slaking. The rice partner produced by using the method has the characteristics of coarse and refined grain matching, balanced nutrition, simultaneous cooking with rice, fastness and convenience, and can meet the nutritional needs of different groups of people.

The invention discloses a compound powder product for nutritious meal and a preparation method thereof. The compound powder product for the nutritious meal is prepared by taking brown rice, quinoa, oats, corns, other cereals, hericium blazei tremella, other edible fungus, pumpkins, papayas, apples, other fruits and vegetables, roots and stems of Chinese yams, kudzu roots, konjak and other plants, semen cassiae, lotus leaves, medicinal and edible Chinese herbal medicines and the like as raw materials, respectively crushing, puffing, hydrolyzing, high-pressure homogenizing, filtering, concentrating and spray-drying to obtain dry matter fine powder, then blending and mixing with collagen protein powder, whey protein powder, soyabean protein powder and inulin and other series processes. The compound powder product for the nutritious meal, disclosed by the invention, is rich in dietary fibers and natural active substances, compound, multi-component, more nutritious, simple and convenient to eat, favorable for improvement in body vitality and normal digestive system, and the like; the preparation method integrates puffing, enzymolysis, filtration, concentration, spray-drying and blending, is higher in extraction rate compared with a traditional production method and is more comprehensive in component compared with a single production method.

The invention discloses a method for preparing a brown rice enzyme yogurt. The preparation method mainly comprises the steps of pretreatment of raw materials, homogenization, sterilization, cooling, addition of brown rice enzyme and a ferment, fermentation, cooling, filling and refrigeration. The addition of the brown rice enzyme and the ferment is as follows: 3-7 parts by weight of the brown rice enzyme and 4-6 parts by weight of the ferment are added in 100 parts by weight of mixed solution after the treatment for carrying out inoculation; and the ferment is mixed culture solution of streptococcus thermophilus and lactobacillus bulgaricus. The brown rice enzyme is formed by fermenting brown rice, dozens of types of new enzyme can be derived when having the nutrition of the brown rice, and the brown rice enzyme yogurt is further rich in gamma-aminobutyric acid, glutathione, gamma-oryzanol, ceramide, lipopolysaccharides from rice bran, minerals and other nutritional components. The brown rice enzyme yogurt mixes the dual functions of the brown rice enzyme and the yogurt, is easy to be absorbed by human body and can improve the immunity of the human body and activate cells, thereby being the beneficial complement to modern dietary nutrition.