149 results about "Rice bread" patented technology

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 belongs to the field of microbial application technology and food biotechnology, and discloses a ganoderma lucidum strain used for producing polysaccharides by complete feed liquid fermentation of rice bran and wheat bran. Ganoderma lucidum JSU6161314 is stored in China Center for Type Culture Collection (CCTCC) on 25th, June, 2013, preservation number is CCTCC M2013287, and the bacterial strain is named as Ganoderma lucidum CCTCC M2013287. According to a method disclosed in a drawing of the invention, the novel bacterial strain, which is capable of realizing high yield of ganoderma lucidum polysaccharides, is obtained by modifying ganoderma lucidum CFCC6043. The novel bacterial strain is used for rapid fermentation in a rice bran and wheat bran complete feed liquid culture medium and high yield of ganoderma lucidum polysaccharides. After fermentation, hypha dry weight and hypha polysaccharide yield increase 23.0% and 45% respectively compared with that of the original strain.

The invention discloses a method for comprehensively utilizing rice bran, which can be used for preparing four types of products, namely rice bran oil, rice bran crude fiber, rice bran egg white and rice bran peptide. A preparation process comprises the following steps of: extracting grease from rice bran serving as a raw material; separating rice bran crude fiber and rice bran egg white from therice bran by using an alkali-solution and acid-isolation method; adding protease into the rice bran egg white for hydrolyzing proteins; removing salt through anion and cation exchange resins by ultrafiltration fraction; and concentrating and drying to obtain rice bran biologically active peptide.

The invention belongs to the technical field of food processing and particularly relates to soft portable nutritious rice bread and a production method thereof. According to the production method, proper amounts of vital gluten, glycerin monostearate, phosphate, sorbitol, maltitol, hydroxypropyl methylcellulose sodium, transglutaminase, composite phosphate and composite preservative are added to made main ingredients, including rice flour, cooked powder and germinated rice flour, accompanied by white granulated sugar, butter, beaten egg, milk powder and water; yeast or/and lactobacillus plantarum are used as starter cultures; the soft rice bead is made by dough making, fermenting, shaping, final fermenting, baking and finishing. The soft rice bread has the outstanding advantages of prominent rice flavor, soft taste, high nutrition and long shelf life.

The invention relates to duck feed, which comprises corn, wheat, wheat bran, rice bran, bean pulp, cottonseed meal, rapeseed meal, sugar dregs, spraying corn bran, mountain flour, table salt, grease and additives, wherein the additives comprise calcium hydrophosphate, lysine, methionine, threonine, a mineral additive, multivitamin, bilineurine, garlicin, phytase, complex enzyme, anhydrous sodium sulphate, bile acid, colistin, stafac and zeolite powder. The duck feed is complete in nutrition, can meet the requirements of ducks, is not excessive, does not cause waste, reduces feed cost and the discharge value of harmful gas, reduces environmental pollution, and improves the lean meat percentage of the ducks.

The present disclosure provides: (a) a composition for preparing gluten-free wet rice noodle, rice cake, baked rice confectionery, rice cookie and rice bread, (b) gluten-free wet rice noodle, rice cake, baked rice confectionery, rice cookie and rice bread, and (c) a method for preparing the same. The present disclosure not only provides superior gustatory sensation over wet wheat noodle, wheat cake, baked wheat confectionery, wheat cookie and wheat bread but also provides well-being diet cake for health improvement in terms of nutrition since intake of sugar and sweet substances as well as fats can be reduced. In addition, the present disclosure will find useful applications in the well-being health food industry and the agricultural processed food industry since wheat allergy can be avoided owing to the absence of wheat and the gluten-free food is of great help to patients with celiac disease or atopy.

The invention discloses a preparation method of rice bran fermented whole flour. Rice bran fermented whole flour is prepared after degreased rice bran is sequentially subjected to semi-solid-state enzymolysis, semi-solid-state fermentation, baking and low-temperature superfine grinding treatment; in semi-solid-state enzymolysis, water and high-temperature-resistant alpha-amylase are sprayed in the degreased rice bran and cooling is performed after high-temperature and high-humidity treatment; in semi-solid-state fermentation, the degreased rice bran after enzymolysis is inoculated with compound lactic acid bacteria consisting of lactobacillus plantarum and lactobacillus acidophilus; the baked degreased rice bran is mixed with soybean meal, corn flour and dextrin before low-temperature superfine grinding. The prepared rice bran fermented whole flour is uniform, good in flavor and rich in nutritional ingredients such as soluble phenol, soluble protein, soluble dietary fibers and the like.

The invention relates to an edible defatted rice bran and a preparation method thereof. The method comprises the steps of screening and coarse crushing, saponification and degreasing, grinding, enzymolysis, enzymatic sterilization, spray drying and the like. By adopting the method of the invention, the residual organic solvent, fat and ash in the defatted rice bran are removed, the residual organic solvent is reduced to ≤3 μg/g, the fat content is ≤1%, and the ash content is ≤3%. Combining physical crushing and enzyme technology to modify rice bran fiber, the fineness of the finished product exceeds 20 μm, which can be resolved by the human tongue. Its harsh and unpalatable taste.

The invention relates to a straw mushroom culture medium and a straw mushroom culture method, belonging to the field of edible fungi cultivation. The straw mushroom culture medium disclosed by the invention comprises two formulae, one of which comprises dry straws, bran, rice bran, mulberry branches, cannabis sticks, soybean meal, white sugar and cannabis bran while the other of two formulae comprises the following raw materials by weight: dry straws, rice bran, corn flour, gypsum powder, mulberry branches, cannabis sticks, soybean meal, white sugar and cannabis bran. The formulae further comprise whitewash. By introducing the raw materials such as straws, mulberry branches, cannabis sticks, soybean meal, white sugar and cannabis bran in the ingredients of the culture medium provided by the invention, waste resources such as straws, mulberry branches, cannabis sticks and cannabis bran are prevented from being wasted and are used as the raw materials for cultivating straw mushrooms, so that the resources are fully utilized, the production cost is lowered, and the economic income of rice growers, sugarcane grower and the like are increased.

A rice bran oil extraction method is characterized by includes the steps: (1) fresh rice bran pretreatment, namely subjecting rice bran to screening and wet puffing; (2) rough rice bran oil preparation, namely adding isopropyl alcohol serving as extraction solvent into the rice bran with comminution degree of 50 meshes and water content of 7% after wet puffing according to a feed liquid ratio of 1:5 (W/V), and extracting for 2 hours at PH of 6 and at constant temperature of 60 DEG C, and recovering the solvent by means of evaporation; and (3) refining, namely performing alkali refining with the initial temperature of 45 DEG C, the KOH concentration of 18.5% and the excess alkali quantity of 0.4%; adopting a two-time decoloration process with the first-time active decoloration carclazyte dosage of 4%, the first-time decoloration time of 30min and the first-time decoloration temperature of 90 DEG C, the second-time decoloration carclazyte dosage of 3%, the second-time decoloration time of 15min, the second-time decoloration temperature of 85 DEG C and the vacuum degree of 0.08MPa; and performing vacuum steam distillation for deodorization for 1.5h at 180 DEG C with the vacuum degree of 0.08MPa. Using the rice bran oil extraction method can extract rice bran oil from rice bran to the utmost by the aid of existing equipment and enable the extracted rice bran oil to meet national standards.

The invention provides an auto brad maker, by which rice paste is made, and the rice paste is used to make rice bread and is obtained by regulating gelatinization of rice starch, and all rice starch molecule after absorbing water will not get into gel state because of heat change including temperature of enzyme activity. The steps is as following: a control part (29) controls heating to a heating part (26) and controls driving to a stirring part (24) respectively; and the temperature controlled by the heating part is set to the temperature of enzyme activity to produce rice paste, so as to make a rice bread.

The invention relates to the technical field of gastrodia elata planting, in particular to a gastrodia elata planting method. Mixed powder is prepared by taking euphorbia helioscopia, duranta repens, egg white powder and wheat flour as raw materials and then prepared into paste, and the paste is made to be capable of serving as a gastrodia elata culture material to supply nutrient substances to periodic growth of gastrodia elata protocorms, germinating strains and the like; by adding rice bran and/or rice hull, the air permeability of jelly prepared from the paste can be improved, and the rice bran and/or the rice hull is an organic matter ingredient, is easy to decompose and apply and supplies the nutrient substances to the gastrodia elata growth process; in addition, the phenomenon that the gastrodia elata is constrained or damaged cannot occur, the operation method is easy and convenient to operate, and industrialized production can be achieved.

The invention discloses a technology for refining rice bran oil from rice bran. The technology for refining the rice bran oil from the rice bran comprises the steps of raw material pretreatment, degumming, high-voltage pulsed electric field treatment, deacidification, secondary degumming, adsorption and decolouration, deodorization, obtainment of a refined oil product and the like. Compared with the prior art, by means of the technology for refining the rice bran oil from the rice bran, the purpose of fully separating grease from free fatty acid is achieved, the acid value of the rice bran oil ranges from 2.0 mgKOH/g to 3.5 mgKOH/g and is far lower than the acid value, ranging from 10 mgKOH/g to 30 mgKOH/g, of ordinary rice bran crude oil, the loss problem of oryzanol in the alkali refining and deacidification process can be avoided, and the quality and the nutrition value of the refined oil product are improved.

High-nutrient health-care bread is made from flour, sugar, yeast, Chinese yam residue dietary fibers, burdock residue dietary fibers, salvia miltiorrhiza, salt, purple potatoes and beans. A crust of the obtained bread is brown, or golden yellow, or reddish brown or light brown; according to the bread crust texture, the crown is big, the neck is obvious, and the crust is free from cracks or spots and smooth; a bread core is purple or light purple and as smooth as silk; air holes of the bread are fine, dense, uniform and rectangular, hole walls are thin, and the bread has no obvious hollow or solid parts and is in a sponge shape; the bread is soft and high in resilience, can recover fast after being pressed, and has bread empyreumatique taste, sweet and saline taste and light yeast taste; Chinese yam residues and burdock residues contain a great number of usable high-quality dietary fibers and have the good dietary therapy health-care functions for patients with diabetes, colon cancer and the like; the salvia miltiorrhiza can reduce blood fat and restrain coronary atherosclerosis formation.

The invention discloses a rice-grinding cooked-wheaten-food processing machine. The rice-grinding cooked-wheaten-food processing machine comprises a machine shell, an oven cavity, a bread bucket, a driving device, a grinding disc assembly and a stirring assembly. The oven cavity is arranged in the machine shell, a cavity chamber is limited in the oven cavity, and the bread bucket can be arranged in the cavity chamber in a replaceable mode; the driving device comprises a motor, a transmission assembly and a driving shaft, and the driving shaft is connected with the motor through the transmission assembly, penetrates through the bottom of the bread bucket and extends into the bread bucket; the grinding disc assembly is arranged in the bread bucket to grind rice; the stirring assembly is arranged on the grinding disc assembly to stir flour. According to the rice-grinding cooked-wheaten-food processing machine, the bread bucket is arranged in the cavity chamber in the replaceable mode, and therefore the function of one-machine with double buckets is achieved; a user can make common flour bread and common flour paste as required, or the user can make rice bread, coarse cereal bread, rice milk, rice paste and the like as required, and therefore the requirements of the user for the flavor of the bread and the health are met.

The invention relates to a sesame cake comprising a wrapper, a pastry wrapper and filling. The wrapper comprises cooked flour, corn flour, barley flour, water, sesame oil, xylitol, egg and shortening; the pastry wrapper comprises flour, sesame oil, wheat bran and rice bran; the filling comprises mushroom, buckwheat, sweet potato powder, raisin, cheese, mint and plant oil. The corn flour and the barley flour added into the wrapper contain rich crude fibers which like a dental care 'toothbrush' and generate mechanical friction with the dental faces during chewing, the effect of cleaning teeth can be achieved, and formation of dental plaque is reduced; the wheat bran and the rice bran added into the pastry wrapper contain rich crude fibers which can effectively clean the tooth surfaces; the mushroom added into the filling contains plenty of lentinan which can inhibit growth of pathogenic bacteria in the oral cavity, stop formation of dental plaque and prevent dental caries, and the raisin, cheese, mint, sweet potato powder and the like added into the filling can all achieve the effect of preventing dental caries.

The invention relates to a nutrient return rice noodle, which is characterized by taking rice and rice bran as raw materials. Rice bran is added in the process of making rice noodles from rice so as to reach a nutrient return effect. The nutrition of the rice noodle can be increased, the taste of the rice noodle is improved, and the rice noodle can have a plurality of health care and recuperation functions. The added rice bran serves as a nutritional supplement, and plays a role of balancing nutrition and improving absorption. A mixture of rice and rice bran can well preserve the nutritional substances of rough rice, and helps to reduce the risks of heart disease, gastrointestinal cancer and diabetes, prevent puffiness and enhance resistance. The making method of the product provided by the invention is similar to conventional rice noodle making methods. The nutrient return rice noodle provided by the invention can be made into dry rice noodle, and also can be made into wet rice noodle.

The invention discloses a method for processing privet bread. Fresh privet leaves, liquorice, glabrous greenbrier rhizome starch and wheat flour are selected and the privet bread is manufactured through the processes of pretreatment, ingredient distribution, mixing, fermentation, forming, baking, packaging, detection and the like. The finished product has the special fresh scent of the privet leaves and the sweet taste of the liquorice, the bread tastes fine and smooth and is rich in vegetable protein, dietary fiber and multiple vitamins, and therefore the privet bread has the effects of body building, fitness, eyesight improvement, detoxification, spleen invigoration, vital energy benefiting and the like. In the process of production, white granulated sugar is replaced by the liquorice which serves as sweetening agent and the bread is sugar-free food and can be eaten by diabetic patients. The privet leaves are utilized in a comprehensive mode, meanwhile, the empty of the type of product is filled, and the privet bread is convenient to eat and suitable for both the old and the young.

The present invention provides a eupolyphaga sinensis walker feedstuff formula. According to the growth habit of the eupolyphaga sinensis walker, the optimal feedstuff formula for culturing the eupolyphaga sinensis walker is determined by feedstuff culture experiments with a plurality of ratios, wherein the optimal feedstuff formula comprises, by weight, 20-25% of bone meal, 10-15% of lobster shell powder, 20-25% of rice bran, 15-20% of wheat bran, 3-5% of vinasse powder, 2-3% of brown sugar, and the balance of corn flour. The eupolyphaga sinensis walker feedstuff formula of the present invention has the following advantages that: with the feedstuff formula, the growth rate of the eupolyphaga sinensis walker is fast; the size of the eupolyphaga sinensis walker is big; the reproduction rate of the eupolyphaga sinensis walker is high, such that the reliable guarantee is provided for the eupolyphaga sinensis walker wine brewing so as to release the shortage situation of the eupolyphaga sinensis walker wine on the market.

The invention discloses a making method of distinctive glutinous rice cakes. The making method comprises the following operation steps of preparing materials of good-quality selenium-enriched glutinous rice, affine cudweed, rice beans, haws, red jujubes, sesame seeds, honey and vegetable oil; firstly, respectively and thoroughly cleaning the good-quality selenium-enriched glutinous rice and the rice beans, putting the cleaned good-quality selenium-enriched glutinous rice and the cleaned rice beans into clean water for soaking for 8-12 hours, taking out the soaked good-quality selenium-enriched glutinous rice and the soaked rice beans, and filtering the good-quality selenium-enriched glutinous rice and the rice beans so as to obtain dried good-quality selenium-enriched glutinous rice and dried rice beans; cooking the rice beans in a pressure cooker until the cooked rice beans are cracked; putting a little vegetable oil in an iron pan, heating the vegetable oil until the vegetable oil is hot, pouring the cracked rice beans, minced red jujubes and the haws into the pan for stir-frying, chopping the fried rice beans, the fried red jujubes and the fried haws with a truner, and then adding sesame seeds, crystal sugar and honey so as to obtain sweet red bean paste for standby application; thoroughly cleaning the affine cudweed which is picked in advance, draining water, steaming the drained affine cudweed with the good-quality selenium-enriched glutinous rice together in a wooden utensil until the affine cudweed and the good-quality selenium-enriched glutinous rice are completely cooked, and then performing mashing so as to obtain affine cudweed cakes; and when the affine cudweed cakes are hot, taking the affine cudweed cakes and wrapping fillings which are prepared in advance with the affine cudweed cakes, performing cooling and shaping, and performing vacuum packaging. The glutinous rice cakes are unique in flavor, capable of stimulating the appetite and invigorating the spleen, and can also be used as a green food for reducing blood pressure.

The present invention is one kind of roasted rice bran cake and its making process. The roasted rice bran cake is made with rice bran 10-70 wt%, rice powder 10-60 wt%, flour 10-40 wt%, cane sugar 5-20 wt% and supplementary material 1-5 wt%, and through forming paste with the materials, steaming at 100-110 deg.c to form dough, ageing the dough at 0-10 deg.c for 2-24 hr and other steps. The roasted rice bran cake has rich diet fiber, plant protein, minerals and trace elements, and is crisp, unique in taste and suitable for all people.

The invention discloses a method for preparing a fish bait for fishing herrings. The method for preparing the fish bait belongs to the field of fish feed. The product is prepared according to the physiological characteristics of herrings and has the advantages of simple preparation method, rich source of materials, low cost, high fishing effect of herrings in ponds and the like. The fish bait is prepared from water, bean cakes, maize cakes, sesame cakes, rapeseed cakes, sunflower seed cakes, cotton seed cakes, sweet potatoes, mashed potatoes, rice flour, wheat bran, rice bran, sesame powder, rice, flour, red sugar and liquor by a special process. The fish bait is mainly used for fishing herrings.

The invention discloses a method for extracting a polyphenol substance from defatted rice bran. The method comprises the steps of pretreatment, degreasing, basic hydrolysis and extraction, wherein the basic hydrolysis step comprises the sub-steps of weighing dried defatted rice bran, putting the defatted rice bran into a NaOH solution with the concentration of 0.5-3.0mol/L at the liquid-solid ratio of (1:5) to (1:9), carrying out phenolic substance-combined hydrolysis, hydrolyzing for 1-4h and adjusting the pH to be 3.0-5.0 by using HCL; and in the extraction process, hydrolysate obtained in the third step is extracted by using ethanol for 3-5 times, extracting solutions are mixed to be concentrated in vacuum and are completely extracted by using ethyl acetate, sodium sulfate is concentrated again after being dewatered and is dissolved by using methanol, and the volume is metered. The method for extracting the polyphenol substance from the defatted rice bran is high in polyphenol extraction yield, the damage to the activity of a polyphenol extract is small, the method can be applied to extraction and production of the polyphenol substance in the defatted rice bran, and a relatively good way is provided for resource development and application of the defatted rice bran.

The invention discloses a fried bread stick making machine and relates to the field of food processing machines. The fried bread stick making machine is characterized in that the fried bread stick making machine is composed of an inflow flour conveying assembly, a pre-pressing assembly, a thickness adjusting assembly, a dividing knife assembly, an operating box, a flour stacking assembly, a pressing groove assembly, a cutter assembly, a rear conveying belt assembly and a manual picking table. The inflow flour conveying assembly is connected with the pre-pressing assembly which is then connected with the rear conveying belt assembly; the thickness adjusting assembly, the dividing knife assembly, the operating box, the flour stacking assembly, the pressing groove assembly and the cutter assembly are arranged on the rear conveying belt assembly; the manual picking table is further connected to the rear of the rear conveying belt assembly. The fried bread stick making machine omits lots of original manual operation, production efficiency is improved, and the weight error between fried bread sticks is reduced.

The invention provides a broiler feed comprising the following components: by weight, 45 - 55% of corn, 5 - 10% of wheat bran, 15 - 20% of soybean meal, 4 - 10% of rice wine lees, 0 - 6% of fish meal, 1 - 9% of rice bran, 0 - 0.4% of calcium hydrogen phosphate, 1 - 3% of stone powder, 0.5 - 1% of a premix, 0.6% of composite trace elements and 0.8 - 2% of vegetable oil. The broiler feed provided by the present invention has good palatability, balanced nutrition, security and other advantages, corn and wheat as the main raw materials reduce the cost and low the price, and the broiler feed is balanced in nutrition, and more conducive to the growth of broilers.