93 results about "Rancidification" patented technology

The invention discloses a compound feed for raising plateau live pigs and a preparation method thereof, and relates to the technical field of feed processing. The compound feed for raising the plateau live pigs is prepared from manganese-selenium compound modified charcoal, soybean polysaccharide polylysine-based supported nanoparticles, aspergillus oryzae, soybean meal powder, corn flour, wheat bran, mountain flour, calcium hydrophosphate, table salt and multivitamins. Manganese-selenium composite modified charcoal, soybean polysaccharide polylysine-based supported nanoparticles and aspergillus oryzae are subjected to co-fermentation culture to form a uniform, stable, loose and porous three-dimensional network fermentation substrate composite system, so that the damage of gastric acid to components is reduced, the targeted release of intestinal tracts is realized, and the bioavailability is improved. The composite functional additive which is high in nutrition, easy to absorb, anti-oxidation, anti-anemia, anti-ultraviolet radiation and the like is obtained, and the adverse effects of low temperature, oxygen deficit and ultraviolet factors on animal growth and feed oxidative rancidity are effectively reduced.

The invention relates to the technical field of electrochemical detection and food quality safety, and particularly discloses an edible oil rancidity degree rapid detection system based on an electrochemical sensor, comprising: a data acquisition module for receiving an original electrochemical response signal and performing format standardization, abnormal data rejection and integrity verification; the data preprocessing module adopts a statistical optimization algorithm to reduce noise, correct baseline drift, generate a unified dimension data set and complete stability verification; the feature analysis module is used for extracting rancidity related feature parameters through statistical correlation analysis, and carrying out fusion calculation after significance verification to obtain feature values representing rancidity; and the evaluation and judgment module inputs the characteristic value into a pre-training model, outputs a quantitative index through multivariate statistical calculation, dynamically sets a safety threshold in combination with the edible oil type, and outputs a rancidity judgment conclusion after comparison. The method depends on statistical data processing and analysis, the detection reliability and accuracy are improved, and the method is suitable for edible oil quality safety rapid screening and quality monitoring.

The invention discloses high-stability food seasoning powder and a preparation method thereof, and particularly relates to the technical field of food processing. The method comprises the following steps: 1, heating grease, adding an emulsifier, sodium caseinate and starch sodium octenylsuccinate, uniformly stirring and dispersing, then adding maltodextrin and emulsifying salt, uniformly stirring and dispersing, and uniformly mixing to obtain an oil phase; and step 2, adding hot water into the oil phase in the step 1, stirring and dispersing uniformly, carrying out heat preservation and stirring, homogenizing and emulsifying, and carrying out spray drying to obtain the high-stability food seasoning powder. The obtained food seasoning powder is embedded by the emulsifier to form a microcapsule structure, the powder fluidity is good, oxygen and light can be isolated, product rancidity, damage of nutritional ingredients and loss of characteristic flavor caused by an oxidation reaction are prevented, the food seasoning powder can be conveniently added into foods such as baked foods, puffed foods and seasonings, and the application scene of the product is expanded.

The invention discloses a production method of high-grade flavoring liquor of Luzhou-flavor liquor, and relates to the field of liquor brewing. Aiming at the problems of insufficient substrate conversion, easy unbalance of flavor and easy rancidification of fermentation in the traditional double-round fermentation process, the technical scheme of combining double-round fermentation of 15-20% of fermented grains at the bottom of a cellar, mother grain acidity / starch double-index screening, precise regulation and control of sterile air in three-round fermentation / feeding before entering the cellar, and segmented distillation and graded storage is adopted. The process can improve the fermented grain conversion efficiency and stabilize the acidity of a fermentation system; the content of characteristic flavor substances such as ethyl hexanoate is greatly increased, and the flavor ratio is balanced; the sensory quality of raw wine is improved, and the cellar aroma and the ester aroma are stronger. The technological parameter range is feasible through experimental verification, the technical effect is obviously superior to that of a traditional technology, and the method is suitable for producing high-quality Luzhou-flavor liquor.

The disclosure relates generally to methods and systems for predicting a remaining shelf-life of a millet flour using data-driven approach. Conventional techniques for estimating the remaining shelf life of the millet flour are very limited and not effective. The methods and systems of the present disclosure employs a Long short-term memory (LSTM) network architecture-based model to predict the remaining shelf-life of the millet flour based on both the nutritional quality and the rancidity using the information of millet variant and days after milling of the grain. The LSTM network based model is trained on the training data obtained using the chemical reaction kinetic model from the input data comprising a peroxide content, and a fat acidity. The present disclosure predicts the remaining shelf-life of the millet flour in terms of both the remaining nutritional shelf-life and the remaining rancid shelf-life.

The invention relates to a method for fermenting fermented soya beans by rosa roxburghii tratt fruits, soybeans and black beans. The fermentation comprises the following steps: pretreating raw materials, fermenting to prepare fermented soya bean koji, post-fermenting and drying. 3-5 wt% of roxburgh rose juice and 3-5 wt% of roxburgh rose pulp residues are added in the post-fermentation step, the roxburgh rose pulp residues can enrich the taste of the fermented soya bean finished product, roxburgh roses contain rich vitamin C and polyphenol substances and are natural antioxidants, and bad flavor generated by oxidative rancidity of fatty acid in the post-fermentation and storage process of the fermented soya beans is prevented; meanwhile, the soybeans are rich in unsaturated fatty acid, the healthy lipid components are protected from being damaged through the antioxidant effect of the roxburgh rose, the retained unsaturated fatty acid can serve as a precursor to help saccharomycetes to generate more ester aroma substances, the antioxidant effect of the roxburgh rose and microorganisms in the fermented soya beans achieve the synergistic effect, and the effect of improving the immunity of the fermented soya beans is achieved. The flavor is indirectly enhanced, the original taste is not influenced, and the stability and the nutritional value of the fermented soya beans are also improved.

The invention relates to the technical field of model prediction, and discloses a model and method capable of rapidly evaluating the shelf life of hotpot condiment, the model comprises a main prediction model and an auxiliary prediction model, the main prediction model takes sensory indexes as measurement indexes, and the auxiliary prediction model takes quality indexes as measurement indexes. The weight ratio of the evaluation result of the main prediction model to the evaluation result of the auxiliary prediction model is (0.7-0.9): (0.1-0.3). The increase of the acid value means that the degree of oxidative rancidity of grease is aggravated, which directly affects the flavor and quality of the hotpot condiment; the sensory score comprehensively considers the spice fragrance, numb feeling, grease fragrance and other visual feeling indexes of consumers, the spice fragrance, grease fragrance and other indexes change obviously, and deterioration of the flavor of the product can be visually reflected. The selection of the two closely surrounds a product deterioration core factor, and lays a foundation for the model to accurately predict the shelf life.

The application provides a gradient temperature difference processing method for preventing and controlling rancidity and deterioration of rice bran decoction pieces, comprising the following steps: sequentially subjecting newly harvested rice bran to low-temperature rapid cooling, medium-temperature roasting, high-temperature roasting and second ultra-low-temperature rapid cooling after removing impurities by primary screening, so as to prevent and control rancidity and deterioration of rice bran decoction pieces. The application utilizes rapid and strong temperature difference change to prevent and control the reaction after grinding contact oxidation, destroys the autoxidation system of rice bran, effectively prevents and controls the generation of oxidized toxic substances and the breeding and pollution of harmful microorganisms, and ensures the safety and effectiveness of medication.

The present invention discloses a method for brewing yellow rice wine by using proanthocyanidins to reduce the content of ethyl carbamate, belonging to the fields of food safety and fermentation brewing. The present invention solves the problems that the methods for reducing ethyl carbamate in the current yellow rice wine brewing process have certain risks and unpredictability, are prone to cause acidification of yellow rice wine, require a large amount of time, energy and high costs. The method for brewing yellow rice wine by using proanthocyanidins to reduce the content of ethyl carbamate inhibits the production of ethyl carbamate by adding proanthocyanidins during the fermentation and aging processes of yellow rice wine. The method of the present invention can effectively overcome the drawbacks existing in the current ways of degrading ethyl carbamate during the fermentation and aging processes of yellow rice wine, is safe, efficient, saves time and energy, and reduces production costs. The method of the present invention is applicable to the brewing of yellow rice wine.

The invention discloses a traditional modern fusion type intelligent brewing process and system for Moungu Qinglian wine, and belongs to the technical field of white spirit brewing. According to the process, the accurate proportioning (25: 10: 35: 20: 10) of glutinous rice (amylopectin is greater than or equal to 80%), lotus seeds (starch is greater than or equal to 60%) and other raw materials is realized through an Internet of Things weighing system; the temperature and humidity (25 + / -2 DEG C / 75 + / -5%) of the cellar are dynamically regulated and controlled by adopting an LSTM model, and the rancidity rate is smaller than or equal to 1% by combining with caproic acid bacteria (larger than or equal to 106 CFU / g) enriched in the yellow water extract; quality-based liquor picking is realized based on near infrared spectrum and machine vision (the premium grade rate of middle-stage liquor is 92%); 12 flavor substances serve as input through a BP neural network, and a blending ratio (flavor similarity is larger than or equal to 98%) is output; and full-process tracing is realized by adopting a block chain technology. The wine yield is greater than or equal to 37.8% and is improved by 15.2% compared with that of a traditional process, the stability of ethyl hexanoate is improved by 68%, and the technical problems of inaccurate raw material ratio, uncontrollable fermentation, poor flavor stability and the like in the traditional process are solved.

The invention discloses fermented butter and a preparation method thereof, and the preparation method comprises the following steps: adding lipase into butter for enzymolysis, centrifuging to obtain supernate, adding whey powder, and adding protease for enzymolysis. Adding a rosemary extract and a compound fermentation strain A into the obtained enzymatic hydrolysate for fermentation, then adding a compound fermentation strain B for fermentation, centrifuging the fermentation liquor, collecting an oil layer, and adding the rosemary extract into the oil layer to obtain a primary product of the fermented butter; and preserving heat of the obtained primary fermented butter product at 12-18 DEG C for 2-10 hours, cooling to 4-6 DEG C at a rate of 1-4 DEG C / h, continuously preserving heat for 6-12 hours, and sterilizing to obtain the fermented butter. The fermented butter prepared by the method disclosed by the invention is free from rancidity, strong in aroma intensity and flavor durability, and good in flavor layering sense and stability.

The invention relates to the technical field of medicine and health-care food processing, and discloses a preparation process of ganoderma lucidum spore powder with synergistic refined activity release and targeted absorption, the composition is prepared from wall-broken ganoderma lucidum spore powder, starch sodium octenylsuccinate, superfine calcium carbonate, gluconic acid-delta-lactone, sodium alginate and sodium citrate, and has a core-shell structure, the shell layer is interpenetrating network gel formed by calcium ion in-situ crosslinking. The preparation process comprises the steps of solid-phase mechanochemical interface modification, component space pre-arrangement, low-temperature low-surface tension bonding liquid preparation, high-shear latency wetting and fluidized bed thermal triggering and gradient curing. According to the invention, a compact acid-resistant protective layer is constructed through solid-phase interface anchoring and thermal triggering crosslinking technologies, and the problems that wall-broken spore powder is easy to oxidize and rancidify and active components are inactivated in gastric acid are solved. The obtained product has low surface oil content and high embedding rate, stomach protection and intestinal targeted release of active components are realized, and bioavailability is remarkably improved.

The present application belongs to the technical field of instant meat product processing, and discloses an instant ham and a preparation method. The method comprises low-salt pickling and semi-mature fermentation, high-temperature three-gradient fermentation after slicing and addition of probiotics, and the combination of vacuum temperature-changing fermentation ripening and bacteriostatic process, and processes the instant ham which is quickly fermented and matured, reduces the content of salt, inhibits the growth of rancidity and harmful bacteria, and is convenient to eat after opening the bag. The present application first proposes that the meat product after rapid fermentation is vacuum packaged and then subjected to special vacuum high-temperature fermentation ripening and bacteriostatic treatment at a high temperature of 49-52 DEG C. The process can not only significantly shorten the fermentation time to about 110-120 minutes, but also basically kill the non-sporulated vegetative microorganism cells in the vacuum-packaged ham, while allowing the probiotics to be retained to a certain extent and avoiding the pollution of microorganisms and other harmful substances thereafter. The "fast, low-salt, flavor, instant" ham product prepared by the present application technology cannot be realized by the existing ham fermentation technology.

This invention discloses a nanoemulsion, its preparation method, and its application. By mass percentage, the nanoemulsion comprises the following components: 52.0%–78.5% glycerol, 20.0%–40.0% oil, and 1.5%–8.0% polyglycerol-10 stearate; wherein the oil is any one or a mixture of at least two of meadowfoam seed oil, jojoba seed oil, low-erucic acid rapeseed oil, olive fruit oil, and squalane. This invention prepares a 120nm nanoemulsion by high-pressure homogenization of the oil. Thus, by simply adding the nanoemulsion to water with stirring, it can achieve long-term stable dispersion in an aqueous system and is not prone to rancidity. This overcomes the limitations of conventional aqueous formulations in terms of component composition. High-pressure homogenization can be used to form nanoemulsions, enabling the development of more oil emulsions that can be stabilized in an aqueous system with simple stirring, thereby developing more stable aqueous spray products.

The invention relates to sterilization equipment for sauce production, the sterilization equipment comprises a mounting box and a sterilization equipment body, the sterilization equipment body is fixedly mounted on one side of the top of the mounting box, the top of the side surface of the sterilization equipment body is communicated with a feeding pipe, and an inflation mechanism for storing sauce is arranged in the mounting box; a vibrating mechanism for cleaning residual sauce in the feeding pipe is arranged on the other side of the top of the mounting box; by closing a control valve, the extending end of a first air cylinder is controlled to extend to the longest, a piston slides to the end, away from a fixing frame, of a connecting cylinder, nitrogen enters a storage box, a shifting rod provides overturning power for an overturning rod, and a sealing plug is separated from the output end of an exhaust pipe; according to the oil-containing sauce storage box, nitrogen continuously entering the storage box can conveniently extrude oxygen in the storage box out of the exhaust pipe, the oxygen content in the storage box is reduced, and the situation that after grease in oil-containing sauce makes contact with oxygen, oxidation reaction occurs, rancidity is caused, rancidity and other unpleasant smells are generated, and the overall quality of the sauce is affected is avoided.

The invention belongs to the field of food processing, and particularly relates to a processing method of tea-flavored fresh braised chicken capable of prolonging the shelf life and an obtained product. According to the processing method provided by the invention, under the action of the tea polyphenol, on one hand, free radicals in a lipid oxidation chain reaction are competitively removed, grease rancidity and protein oxidative degradation are inhibited, and the rising rate of putrefaction indexes such as volatile basic nitrogen and a peroxide value is reduced; on the other hand, the cell membrane integrity of escherichia coli, staphylococcus aureus and other pathogenic bacteria and molds is destroyed, and metabolism and reproduction are inhibited. After the process is optimized, the shelf life of the Texas braised chicken under the normal-temperature vacuum packaging condition is prolonged to 15-20 days compared with that of the Texas braised chicken in the traditional process, artificially synthesized preservatives do not need to be added in the whole process, and the Texas braised chicken conforms to the natural and healthy food consumption trend.

The invention discloses a preparation method for optimizing the flavor of illicium verum wine through synergy of biotransformation and alcohol reduction, and belongs to the technical field of wine preparation. The method comprises the following steps: mixing illicium verum essential oil, a sugar donor, an immobilized enzyme preparation and a wine base, and catalyzing ethanol and the sugar donor to generate glucoside conversion reaction by using alpha-glucosidase under a control condition. The immobilized enzyme preparation is prepared by taking nano cellulose as a core carrier, coating the core carrier with hydrophilic polymer polyvinyl alcohol (PVA) to form a shielding layer, modifying chitosan, crosslinking and activating dialdehyde starch, and covalently coupling glycosidase. By utilizing the synergistic effect of enzymatic glucoside conversion and physical volatilization, the alpha-ethyl glucoside with a healthy function is generated while the alcoholic strength is reduced, and acetic acid accumulation caused by traditional oxidative alcohol reduction is avoided; meanwhile, the PVA hydrophilic shielding layer effectively blocks non-specific adsorption of the carrier to the hydrophobic star anise essential oil, so that the retention rate of flavor substances is increased, and the problems of boring flavor and rancidity of mouth feel are solved.

The invention belongs to the technical field of mooncake making, and particularly relates to a sesame mooncake and a making method thereof. The sesame mooncake comprises mooncake crust and stuffing, wherein the mooncake crust is prepared from the following raw materials in parts by weight: 20-30 parts of low-gluten flour, 3-7 parts of grease, 3-5 parts of fructus tsaoko pulp, 10-15 parts of invert syrup, 0.5-0.8 part of alkaline water, 0.2-0.6 part of sesame and 0.5-1 part of yolk liquid; a preparation method of the fructus tsaoko pulp comprises the following steps: taking fructus tsaoko, cleaning, peeling, separating pulp from seeds, taking the seeds, crushing, mixing with the pulp, adding milk, and pulping to obtain the fructus tsaoko pulp. The mooncake crust disclosed by the invention not only has good taste, flavor and texture characteristics, but also can avoid oxidative rancidity of the vegetable oil and prolong the storage life of the mooncake, and is of great significance for meeting the requirements of consumers on healthy low-fat and low-sugar mooncakes in the current market.

The invention provides several kinds of natural saccharification leavening agents and a method for brewing yellow rice wine in a koji-free mode through the natural saccharification leavening agents. The natural saccharification leavening agent is biomass which is harvested from the nature, is not subjected to artificial inoculation and cultivation and has a saccharification or / and fermentation effect; comprising green seedlings of grains, ears of grains in a milk-ripe stage, pine pollen, bee pollen, flowers of edible flowers in a full-bloom stage, part of green vegetables and green edible aromatic plants, part of medicinal and edible plants, medicinal plants and the like. Such as wheat seedlings, green wheat kernels, pine pollen, corn bee pollen, rape bee pollen, kale, peanut seedlings, basil, rosemary, roses, sweet-scented osmanthus, mint, agastache rugosus, lotus leaves, mulberry leaves, leonurus, grape leaves and the like; the raw materials of the natural saccharification leavening agent are easy to obtain, various in variety and convenient to process, the brewed yellow wine can have faint scent, strong fragrance, medicine fragrance and flower fragrance at the same time through reasonable combination, the wine body taste is harmonious, fresh and mellow, the taste is pleasant, and meanwhile multiple health preserving and health care functions are achieved; the natural saccharification leavening agent can be used for grain fermentation at high temperature (about 35 DEG C) without rancidification, so that the stability of a wine brewing process is remarkably improved, and the failure probability of wine brewing is greatly reduced.

The invention relates to an improved process for preparing rancid butter (clarified butter / SMEN) from raw cows butter, aimed at obtaining a high-quality product free of preservatives and additives. The process includes an initial step of freezing the butter at -80°C for one month, which stabilizes the product and removes traces of whey. Next, the butter is stored at a temperature of 0°C to 1°C for one month, or at room temperature, to refine its organoleptic properties. The butter is then enriched with flavors by adding an infusion of thyme and salt, allowing for optimal absorption of the flavors. After this maceration, the Beurre rance is filtered and stored in an airtight container, covered with thyme leaves, and kept in a dark, dry environment for at least three months at a temperature of 25°C and humidity below 10%.

The application discloses a mild aflatoxin reduction process for food, and belongs to the technical field of food processing. The mild aflatoxin reduction process for food comprises the following steps: S1, treating food with plasma-activated water, and separating / removing the plasma-activated water; S2, treating the food with superheated steam again, and cooling, so as to complete the reduction of aflatoxin in the food. The application first utilizes active oxygen and active nitrogen substances to oxidize and destroy the molecular structure of aflatoxin and weaken the thermal stability of the aflatoxin, and then accelerates the decomposition and volatilization of degradation products through superheated steam, so as to finally realize the synergistic reduction. The process of the application not only realizes the efficient reduction of aflatoxin, but also effectively reduces the risks of quality changes such as oil rancidity, texture deterioration and nutrient loss. The process of the application is suitable for various food systems such as grains, nuts and oil materials, and has the advantages of high treatment efficiency, wide application range, good quality maintenance effect and no chemical residues.

The invention relates to the technical field of feed microorganisms, and particularly discloses bacillus licheniformis and application of the bacillus licheniformis in degradation of malondialdehyde in grease. The bacillus licheniformis PL-O-1-5 provided by the invention is classified and named as bacillus licheniformis, the bacillus licheniformis is preserved in the China General Microbiological Culture Collection Center (CGMCC) on November 26, 2025, and the preservation number is CGMCC No.36782. The bacillus licheniformis PL-O-1-5 can be used for preparing the bacillus licheniformis. The bacillus licheniformis PL-O-1-5 strain provided by the invention has excellent properties of acid resistance, salt resistance, sugar resistance and oil resistance, has very strong tolerance, and can be applied to various feed raw materials and feeds; through fermentation treatment, a certain effect on preventing rancidity of feed and raw material grease is achieved, meanwhile, the malondialdehyde value in rancidified feed can be reduced, and certain safety is achieved.

The invention discloses a soy sauce and a preparation method thereof, and belongs to the field of soy sauce preparation.Peanut shells subjected to steam explosion treatment are added and compounded with soybeans and wheat to serve as main raw materials, a material suitable for microorganism growth is formed, cell walls can be destroyed and beany flavor can be reduced through microwave treatment, and compound enzyme treatment is combined, so that the soybean sauce is obtained. More amino acids can be generated, and the soy sauce with high delicate flavor is obtained; aspergillus oryzae strains are inoculated to obtain mature koji, and then compound bacteria are added to synergistically enhance the aroma of the soy sauce, so that the aroma and taste of the soy sauce are more coordinated; the flavor enhancer is added to assist fermentation, so that the delicate flavor and flavor level of the soy sauce can be remarkably enhanced, the soy sauce is endowed with more unique flavor and better taste, the probability of rancidity can be remarkably reduced, and the production quality of the soy sauce can be ensured.

The present invention discloses a Lactobacillus plantarum WYL8 with anti-lipid oxidation function and its application, belonging to the field of microbial technology, and provides a Lactobacillus plantarum ( Lactiplantibacillus plantarum ) WYL8. The Lactobacillus plantarum WYL8 was deposited at the China Center for Type Culture Collection on June 21, 2024. The deposit address is Wuhan University, Wuhan, China, and the deposit number is CCTCC NO: M 20241344. And the application of Lactobacillus plantarum WYL8 in the storage of wheat germ. Applying Lactobacillus plantarum WYL8 to the storage of wheat germ inhibits the oxidative rancidity of fat, ensures the quality of wheat germ, and prevents the loss of nutritional value and economic value.

The invention relates to the field of food science and engineering, and discloses a sodium-reduced preserved goose pickling liquid based on basic amino acid, a preparation method and application, the sodium-reduced preserved goose pickling liquid comprises deionized water, sodium chloride, potassium chloride and basic amino acid, and the basic amino acid is preferably a combination of L-lysine, L-arginine and L-histidine; the preparation and the application relate to a step-by-step dissolving and compounding process, a static low-temperature pickling process, a ventilation air drying process and a low-temperature curing process. Alkaline amino acid is introduced into a sodium-reduced and potassium salt substitution system, swelling of myofibrillar protein is promoted through side chain cationic groups of the basic amino acid, and oxidation reaction is blocked in combination with metal chelation and electron donor characteristics of the basic amino acid; the effects of reducing the sodium content, improving the gel network structure, inhibiting lipid oxidative rancidity and masking the bitter taste of potassium chloride are achieved, the problems of texture looseness and flavor deterioration caused by ion strength reduction of the low-salt meat product are solved, and the sensory quality and storage stability of the product are improved.

The application discloses a kind of beef tallow hotpot material for arbitrary use and preparation method thereof, belong to food condiment technical field.The application method is prepared by the process steps of seasoning granule, preparation of beef tallow base seasoning, preparation of core material, preparation of beef tallow small ball, coating isolation layer, sterilization packaging, obtain beef tallow hotpot material for arbitrary use.The beef tallow hotpot material prepared by the method of the application can present granule / small ball state on the basis of not changing the flavor characteristics of beef tallow base hotpot material, convenient to use and store, while ensuring that hotpot material is not easy to absorb moisture and rancidity in storage.The problem that existing beef tallow hotpot material on the market is difficult to take a small amount can be effectively solved.

Rate of rancid flavor development in oil-based sauces and dressings can be slowed down by addition of a mixture containing sequestering agents for dissolved oxygen and heavy metal ions that are derived from vinegar and fruit juices. The types and proportions of the components of the mixture are chosen to promote a balance of flavor and color neutrality and adequacy of sequestering both heavy metal ions and dissolved oxygen. The mixture is effective in retarding development of rancid flavor moieties of hydroperoxides and hexanal, similar to a commonly-used chemical sequestrant, ethylene diamine tetra acetate (EDTA).

This invention relates to the field of rice flour preparation, specifically to rice flour production. The method involves roasting paddy rice at 120-140°C, followed by hulling to obtain roasted rice. The roasted rice is then pulverized to obtain the rice flour. This invention employs a process of roasting, hulling, and grinding to delay the lipid oxidation and rancidity of rice flour, thus extending its shelf life. Simultaneously, the resulting raw rice flour can be enhanced by high-temperature roasting to produce a unique caramelized aroma from the paddy rice itself. This flavor significantly improves the texture and aroma distinctiveness of the rice flour. Directly roasting the paddy rice simplifies the process, saving processing time, reducing costs, and increasing production efficiency.

The application discloses a method for preparing high-stable PUFA fish oil from rainbow trout viscera by a solubilization pretreatment assisted biological enzymatic hydrolysis technology, which comprises the following steps: placing frozen rainbow trout viscera after low-temperature thawing in 0.1% sodium bicarbonate aqueous solution for incubation, instantaneously cooling the mixture of the viscera and the solution for 5 min, and homogenizing the frozen tissue sample by using a tissue homogenizer; oscillating the homogenized viscera liquid in a warm water bath, adding protease for biological enzymatic hydrolysis, and low-temperature centrifuging the enzymatic hydrolysate; taking fish oil after centrifugation; placing the obtained fish oil in a special glass bottle, sealing the glass bottle after flushing in nitrogen, and storing the glass bottle in dark. The yield of the prepared fish oil is up to 90% or more, the color is bright yellow or light yellow, the fish oil is clear and transparent, has no obvious fishy smell and fish oil rancidity, and contains rich polyunsaturated fatty acids (>40%), which is obviously higher than that of commercially available fish oil; the acid value is low, the free fatty acid content is lower than 0.1%, the oxidation induction time is long, and the fish oil has good oxidation stability.

A method for manufacturing a Tanbei tablet having improved acid value stability and rancidity resistance, comprising frying Tanbei made with black beans in coconut oil. The danbei tablet produced by the method shows a stable acid value, retains unique nutritional ingredients and flavor, and can meet import and export acid value standards and requirements.