387 results about "Rice flour" patented technology

The invention provides infant rapid brewing rice flour based on enzymolysis and superfine water grinding and a preparation method thereof, and belongs to the technical field of food processing. Rice is subjected to raw material differential temperature pretreatment and multi-stage hydration pulping, and a stable three-dimensional microscopic network structure with starch particles as filler and soluble protein and colloid as a continuous phase is constructed; then, food-grade lactic acid bacteria pre-fermentation is combined with sequential action of various enzymes, and starch and protein are subjected to mild directional hydrolysis under the condition of simulating dynamic pH of gastrointestinal tract digestion, so that the nutritional and digestible infant healthy rice flour is prepared, and the problems that the rice flour is easy to agglomerate, non-uniform in dispersion and low in nutritional value during brewing are solved. The digestion and absorption efficiency of macromolecular nutrient components such as starch and protein is relatively low, and the nutrition and flavor of the product mainly depend on exogenous addition, so that the naturalness and functionality are insufficient. The rice flour disclosed by the invention has excellent reconstituability and nutrient absorption rate, and is suitable for being used as a healthy nutritional complementary food for infants of 6-36 months.

The invention discloses a rice flour making method of a small rice flour machine, the small rice flour machine and a use method of the small rice flour machine. The small rice flour machine comprises a flour weighing part, a powder slurry stirring part and a water supply part; and a wire extruding part. A blanking port of the powder weighing part is communicated with a slurry stirring barrel of the powder slurry stirring part; a slurry outlet pipe of the powder slurry stirring part is communicated with a slurry inlet of the wire extruding part; and the controller is electrically connected with controlled devices of the powder weighing part, the powder slurry stirring part, the water supply part and the wire extruding part. According to the small rice noodle machine, by optimizing the equipment structure and the working process, rice noodles can be directly produced for eating only by arranging the powder weighing part, the powder slurry stirring part and the noodle extruding part, and an operator is easier to master; the adaptability and the flexibility are high; the equipment is compact in structure and small in occupied space; the heating process is efficient and energy-saving; and all the components are efficiently matched and do not interfere with one another, so that the operation is more reliable and stable.

The invention discloses a low-temperature superfine grinding and quality maintaining process for glutinous rice flour. The process comprises the following steps: pretreatment: cleaning a glutinous rice raw material, atomizing, humidifying and tempering, and pre-cooling after wetting; environment construction: an inert gas circulation environment is constructed in a closed crushing system, the temperature of circulation gas in the system is controlled to be within a first low-temperature interval, and the oxygen concentration is controlled to be below a safety threshold value; graded crushing: feeding the treated raw materials into a crushing system, utilizing low-temperature circulating gas as a conveying medium, enabling the glutinous rice raw materials to sequentially pass through a plurality of crushing areas with gradually-decreased grinding gaps in the airflow direction to be subjected to graded crushing, and taking away heat generated by grinding by utilizing the low-temperature circulating gas; and separating fine powder. The system is high in integration level, the ultrafine glutinous rice flour is uniform and fine in particle size and controllable in broken starch rate through a low-temperature inert gas loop and graded crushing design, the gelatinization characteristic and the gel characteristic of the ultrafine glutinous rice flour are closer to those of raw materials, and the application range is wider.

A weighing device for industrial production of rice noodles comprises a weighing frame, a swingable conveying pipe is detachably mounted on the weighing frame, rice noodles are hung on the conveying pipe, a swing frame is arranged on the weighing frame, a movable shifting rod is arranged on the swing frame and matched with the conveying pipe, a weighing machine is arranged on the weighing frame, and the weighing machine is connected with the conveying pipe. A weighing frame is arranged on the weighing machine, the rice flour feeding control effect is achieved through cooperation of a swing frame and a conveying pipe, rice flour falls into the weighing frame to be weighed, the stirring action of a stirring rod on the rice flour on the conveying pipe is adjusted and controlled according to the numerical value displayed on the weighing machine, the rice flour dynamic compensation effect is achieved, manual actions are reduced, and the work efficiency is improved. The automation and weighing efficiency is improved, and the labor cost is saved.

The present invention relates to an edible oil-in-water emulsion suitable for preparing whipped cream. More specifically, it involves a composition comprising an aqueous phase, a vegetable lipid phase, a plant-based protein, and rice flour, which enhances the stability and texture of the whipped cream.

The invention discloses a method for increasing the content of slowly digestible starch in rice based on a dry heat technology. Comprising the following steps: A, performing dry heat treatment on rice; b, hulling the unhulled rice obtained in the step A; c, milling the rice obtained in the step B; d, the rice obtained in the step C is polished, ground and sieved to obtain rice flour, and the content of the fast digestible starch, the content of the slow digestible starch and the content of the resistant starch in the rice are measured. According to the method, the slowly digestible starch content of the rice is effectively increased by a simple, effective, low-cost, convenient and feasible method, and the effect of increasing the slowly digestible starch content of the rice is achieved by directly carrying out dry heat treatment on the unhulled rice for the first time.

This invention relates to a textured soy protein containing rice flour, comprising 58-80% by weight of soy protein, 9-22% by weight of rice flour, 8-18% by weight of wheat gluten, and 1-5% by weight of additives as solids. During the extrusion process for producing the textured soy protein, the texture of the soy protein is altered by the rice flour and wheat gluten, making it possible to produce a textured soy protein with a softer and more elastic texture.

This invention discloses a honeycomb-structured, micro-pressure-enhanced, and efficacious plant-based soft film powder substrate and its preparation method, belonging to the field of cosmetic technology. The soft film powder substrate, by weight, comprises 15-30 parts sodium alginate, 5-12 parts calcium sulfate, 3-8 parts Tremella fuciformis polysaccharide, 20-40 parts fine-particle-size rice starch, 10-25 parts coarse-particle-size rice flour, 2-6 parts frozen-cell-broken Ophiopogon japonicus extract, and 2-6 parts frozen-cell-broken Polygonatum odoratum extract. This invention constructs a honeycomb porous framework using gradient particle size powders, optimizes the alginate-calcium ion intelligent cross-linking system, and prepares highly active plant extracts using ultra-low temperature freezing and cell wall disruption. It controllably constructs a honeycomb gel network, achieving excellent micro-pressure-enhanced penetration and moisturizing effects, while also possessing excellent thermal stability, cold storage stability, and light stability. This solves the technical problems of existing soft film powders, such as poor film-forming structure, weak penetration-enhancing effect, insufficient stability, and low utilization rate of active ingredients. The formula is mild and safe.

The preparation method comprises the following steps: uniformly mixing long-shaped rice flour, corn starch and wheat flour to prepare mixed powder, weighing the mixed powder and a modifier in parts by weight, putting the weighed mixed powder and modifier into a stirring machine, and uniformly mixing for later use; extruding the standby mixture into rice noodles at high temperature by using a twin-screw extruder; sending the extruded and formed rice noodles into a constant-temperature and constant-humidity incubator for standing; the rice noodles are put into cold water to be scattered; feeding the scattered rice noodles into a drying oven for hot air drying; and the dried rice noodles are cut and then bagged, and finished products are formed. The prepared rice noodles have the excellent characteristics of high water binding capacity and rich nutritional value, the hardness and elasticity of the rice noodles are remarkably enhanced, the rice noodles are not prone to adhesion in the production and eating process, meanwhile, the cooking loss rate and the breaking rate of the rice noodles are greatly reduced, and the cooking quality of the rice noodles is improved.

The utility model provides a glutinous rice flour sample drying device which comprises a drying box with an opening in one side, a vertical partition plate dividing an inner cavity of the drying box into a drying cavity and an installation cavity is installed in the drying box, an installation block is installed on the inner top wall of the drying cavity, an installation groove is formed in the bottom of the installation block, and an electric heating plate is installed on the inner top wall of the installation groove. A containing box is arranged below the mounting block and connected with a lifting assembly used for driving the containing box to move up and down, and when the containing box moves up to the limit position, a containing groove in the top of the containing box and the mounting groove are attached to each other and define a closed drying space. When being used for drying the glutinous rice flour, the glutinous rice flour can be overturned and stirred synchronously, so that the drying efficiency of the glutinous rice flour is improved, the uniformity of the dried glutinous rice flour is guaranteed, and the defects of the existing tray type drying equipment are avoided.

This invention discloses a dust removal device for rice noodle processing, relating to the field of dust removal technology. It includes a support frame, a dust collection box, a top plate, a discharge port, an air inlet pipe, an exhaust pipe, an air blower, a flexible hose, a partition, dust collection bags, a cleaning mechanism, and an installation mechanism. The invention utilizes a cleaning mechanism where the dust collection bags filter airborne dust. When excessive dust accumulates on the dust collection bags, the discharge port is opened and the exhaust pipe is closed to prevent air leakage during subsequent backflushing cleaning, which could affect the cleaning effect. Simultaneously, the dust collection bags are automatically vibrated to dislodge some of the dust. Then, the air blower is activated to backflush the dust collection bags, blowing off any remaining dust. This facilitates the cleaning of dust generated during rice noodle processing through the dust collection bags. Furthermore, the vibration and backflushing processes prevent excessive dust accumulation on the dust collection bags from negatively impacting the dust removal efficiency.

This invention provides a ready-to-eat convenience food made from whole colored potatoes and its preparation method. The raw materials of the ready-to-eat convenience food include the following components: colored potatoes, wheat flour, rice flour, corn flour, soybean flour, lotus root powder, wheat gluten, eggs, milk powder, modified vitamin C, citric acid solution, modified sucrose ester, granulated sugar, and baking soda. Compared with existing ready-to-eat grain foods, this invention uses fresh whole colored potatoes as the main ingredient, combined with various grain crops as raw materials, and incorporates wheat gluten, lotus root powder, eggs, and milk powder to construct a complete nutritional complex formula system in which carbohydrates, high-quality protein, and various micronutrients coexist synergistically, thus possessing the aroma and nutrition of various major grain crops such as potatoes, rice, wheat, beans, and corn. Simultaneously, this invention employs a non-frying processing method combining steaming and low-temperature drying, avoiding the destruction of nutrients caused by high-temperature frying, which helps retain natural anthocyanins and other antioxidant active substances, improving the overall antioxidant capacity of the product, and demonstrating good blood sugar control and anti-aging effects at the nutritional level.

The present invention relates to the field of egg substitutes. More particularly, the present invention relates to the field of plant-based substitutes for whole eggs. The present invention also relates to products made from the plant-based substitutes according to the invention. The present invention relates to a dry whole egg substitute characterized in that it comprises: - 20 to 60% rice flour, - 10 to 50% rapeseed protein, - 1 to 20% broad bean and / or pea protein.

This utility model relates to the field of rice cake processing technology, specifically a rice flour grinding device for rice cake processing. It includes a main body with a horizontally convex outer shell. A grinding disc and a drive shaft are rotatably mounted inside the shell and connected to each other. A spiral feed conveyor is located on the side of the drive shaft. The grinding disc has a first grinding surface and a second grinding surface on its side near the drive shaft and its outer ring, respectively. A first grinding element and a second grinding element, which cooperate with the first and second grinding surfaces, are fixed inside the shell. A feeding hopper is also located on the side of the main body. This rice flour grinding device for rice cake processing vertically sets the grinding disc and provides grinding surfaces on one side and the outer ring, allowing for multiple grinding operations until the powder reaches the desired fineness. The grinding area also features an efficient heat dissipation structure, facilitating long-term operation of the rice flour grinding device.

The utility model discloses rice soup powder grinding production equipment, and particularly relates to the field of food powder grinding, the rice soup powder grinding production equipment comprises a grinding box, the upper end face of the grinding box is fixedly provided with a cover plate, the upper end face of the cover plate is provided with a sliding groove in a clamping manner, and the inner side wall of the sliding groove is symmetrically provided with two mounting grooves; and a driving device is jointly mounted between the two mounting grooves. When the rice grinding device is used, operation is easy, rice in the grinding box can be smashed in a reciprocating mode through cooperation of the driving device and the smashing device, so that the rice in the grinding box can be fully smashed, a reset device can be compressed through abutting of a first protruding block and a collecting device, and therefore the rice grinding device is convenient to use. By means of resetting of the resetting device, the crushed rice can enter the inner bottom end of the grinding box through filtering holes of the collecting device, and the rice which is not fully crushed can be left in the collecting box and is crushed again by the crushing device, so that the situation that the rice which is not fully crushed is mixed in the rice flour to be collected is further prevented.

The utility model belongs to the field of packaging equipment, and particularly relates to a rice noodle producing, processing and packaging device which comprises a workbench and a machine frame, the machine frame is fixedly connected to the top of the workbench, a conveying belt used for conveying rice noodle packaging bowls is installed on the machine frame, and a sealing device used for sealing the rice noodle packaging bowls is installed on the machine frame. The top of the rack is fixedly connected with a pair of guide rods, the guide rods are located on the two sides of a conveying belt respectively, in the using process, packaging bowls are conveyed through the conveying belt so that the packaging bowls can be conveyed to the position above a sealing device, in the conveying process, the guide rods on the two sides of the conveying belt are used for the positions of the current packaging bowls, and then a first air cylinder is started; the first air cylinder pushes the support and the positioning seat to move, and the packaging bowl is inserted into the groove of the positioning seat, so that the packaging bowl is positioned and fixed, the sealing precision is improved during sealing, and the situation that patterns of a packaging film are incomplete is reduced.

The utility model discloses a rice flour quantifying device for processing freeze-dried rice milk powder. The rice flour quantifying device comprises a sealing and cutting device arranged on the front side of a back-sealing quantitative packaging machine main body, the lifting table slides up and down in an inner cavity of the back-sealing quantitative packaging machine body, the front side of the lifting table is rotationally connected with a mounting block through a rotating shaft, four connecting cylinders are mounted on the surface of the mounting block, the four connecting cylinders are annularly arrayed on the surface of the mounting block, and the connecting cylinders are located at the bottom of the sealing and cutting device; the conveying device is installed on the front side of the back sealing quantitative packaging machine body. Freeze-dried rice milk powder packaging bags are sealed and cut off through the sealing and cutting device, at the moment, the packaging bags can fall into the inner cavity of the receiving cylinder, the rotating shaft is rotated, the packaging bags are conveyed to the top of the belt conveyor through the conveying device to be stacked, and therefore manual operation is reduced, and the stacking efficiency is improved.

The utility model relates to a gluten-free rice flour low-temperature drying device which comprises a lower base, a top cover is installed on the lower base, vibrators are installed on the front side and the rear side of the lower base respectively, three display screens are installed on the front side and the rear side of the top cover respectively, a feeding hopper is connected to the upper side of the left portion of the top cover, and a discharging hopper is connected to the lower side of the right portion of the lower base. A heating assembly is installed on the front side of the lower base, a first exhaust pipe is connected to the upper side of the top cover, and an emergency exhaust mechanism is arranged on the top cover. The emergency exhaust mechanism is arranged, the hydraulic cylinder is used for driving the connecting rod to rotate, then the right side of the cover plate is driven to move downwards, the cover plate and the top cover are not in a sealed state any more, hot air can be exhausted outwards through the second exhaust pipe along with the influence of air pressure, and therefore temperature balance of air defined by the lower base and the top cover is guaranteed; and safe and smooth rice noodle drying operation is facilitated.

The bottom of a processing table is supported by supporting rods, moving wheels are arranged at one ends of the supporting rods, the equipment is convenient to move, a telescopic piece of a positioning assembly pushes a positioning plate to make contact with the ground after the equipment is in place, and the equipment is prevented from moving. And the belt conveyor on one side of the processing table conveys the dried rice noodles to be processed to a designated position. The driving assembly drives the transmission assembly and the transmission mechanism to operate, the transmission assembly enables the guide plate to linearly reciprocate, the guide plate drives the cutter to continuously cut the dried rice noodles, and the cut dried rice noodles fall into the recovery tank and are discharged through the discharging port. The transmission mechanism enables the rotating shaft connected with the transmission mechanism to rotate intermittently, the rotating shaft drives the conveying block in the containing bin to rotate intermittently, the dried rice noodles falling into the conveying cavity are conveyed to one side of the discharging opening and fall down, and quantitative feeding is achieved. The feeding speed and interval time of the dried rice noodles can be adjusted by controlling the rotating speed of the rotating shaft, quantitative conveying of the conveying blocks is achieved, and different processing requirements are met.

Described herein are soluble rice flour compositions having desirable chemical properties and solubility and viscosity functionality for use in food products such as, beverage mix, infant food, a medicinal product, an emulsion, convenience foods, or a snack-based filling. Such compositions can be used as a partial or complete replacement of maltodextrin and offer a more clean-label alternative.

The useful solution refers to the process of producing a powdered synbiotic preparation from turmeric starch (Curcuma longa L.). The process includes the following steps: a) preparing the turmeric starch powder, loosening, lightly grinding, sieving, and mildly heat-treating at a temperature of 65°C to 75°C for 20 to 40 minutes to obtain pre-treated turmeric starch; b) mixing the pre-treated turmeric starch with the prebiotic, which is green banana powder, and other ingredients including milk powder, glutinous rice flour, Ganoderma lucidum mushroom powder, and dried cane sugar to create a dry substrate mixture; c) adding honey and treated clean water to adjust the moisture content of the substrate mixture to 45% to 55% by weight to create a semi-solid substrate; d) inoculating with a probiotic mixture consisting of Lactiplantibacillus plantarum microorganisms.Lactobacillus acidophilus and Bacillus subtilis with a total inoculation density of 10⁷ to 10⁹ CFU / g of semi-solid substrate; e) semi-solid fermentation at a temperature of 35°C to 40°C for 24 to 48 hours; f) drying the fermented substrate at a temperature not exceeding 50°C until the moisture content is no more than 12% by weight; g) loosening, grinding, and / or sieving the product after drying, then packaging in airtight containers. The resulting preparation is in powder form, containing turmeric starch, green banana powder acting as prebiotics, and live probiotics.

The present invention relates to a method for producing a cereal wine using dry-process rice flour, and more particularly, to a process for producing rice porridge by mixing purified water with dry-process produced rice flour, and to rice porridge prepared by the method. And a rice porridge production step for cooling to room temperature, then performing a fermentation step for producing a base solution by mixing a fermentation yeast, a fermentation step for mixing rice flour with the base solution prepared by the fermentation step and fermenting the mixture, and curing the produced fermentation product. And then carrying out a fermentation process. The method comprises a wine manufacturing process. According to the method for manufacturing the grain liquor by adopting the process, the manufacturing process of the grain liquor is simplified, the manufacturing time is shortened, and the grain liquor which is excellent in palatability and uniform in quality is provided under the condition that an independent additive is not used.

The invention discloses a method for preparing sweet soup balls based on glutinous rice flour with low grain breakage rate. Glutinous rice starch grains are operated through a production process flow of crushing and powdering by a soaking and rubbing method. The 100-mesh sieving rate of the prepared glutinous rice flour grains reaches 99.8% or above, the glutinous rice flour is finer and smoother, meanwhile, the granular starch breakage rate is stabilized to be smaller than 5%, the texture is improved, and the product quality is stable. The soup transmittance of the prepared glutinous rice dumplings is remarkably improved, the cooking loss rate, the floating time and the freezing cracking rate are remarkably reduced, the glutinous rice dumplings are easier to cook, and the cooked glutinous rice dumplings have better quality.

The utility model relates to the technical field of food processing equipment, and particularly discloses an anti-accumulation rice flour grinding device which comprises a shell, the shell is a grinding device shell, an opening in the bottom end of the shell is in short butt joint with a supporting frame, a first grinding disc is placed at the upper end of the supporting frame, and a second grinding disc is installed at the upper end of the first grinding disc. Wherein the first millstone and the second millstone form one of main structures for grinding rice noodles. According to the anti-accumulation rice flour grinding equipment and device, when rice flour raw materials are fed, the rice flour raw materials are guided to spirally slide down through a spiral drainage plate on the inner wall of a feeding hopper and are matched with the change of the distance between a limiting block and the feeding hopper and a strip-shaped opening of a material uniformizing disc, so that the raw materials uniformly enter a grinding area, and accumulation at an inlet is avoided; the cleaning frame in the second moving frame can slide by attaching to the inclined surfaces of the first millstone and the second millstone, rice flour powder possibly accumulated on the millstone is cleaned in time, rice flour is prevented from being accumulated in the equipment, and it is guaranteed that the rice flour grinding process is smooth.

To provide confectionery sponge dough using rice flour with good texture and having sufficient softness even after time lapse as a result of using cellulose fine particle fibers.SOLUTION: Confectionery sponge dough containing rice flour and cellulose fine particle fibers. The confectionery sponge dough is characterized in that the cellulose fine particle fibers are carboxymethylated, and further the cellulose fine particle fibers are cellulose nanofibers.SELECTED DRAWING: Figure 2

1. Name of the designed product: packing box (Yancheng rice flour). 2. Use of the designed product: the designed product is used for packing rice flour. 3. Design points of the designed product: the pattern. 4. Picture or photo showing the design points: perspective view. 5. The rear view is the same as the front view, and the rear view is omitted.

This application provides an automatic feeding auxiliary device, relating to the field of automatic feeding. The automatic feeding auxiliary device includes a dry powder feeding component, a wet powder feeding component, a liquid feeding component, and a mixing and stirring component. In use, the dry powder feeding component automatically feeds starch, glutinous rice flour, corn starch, etc., while the liquid feeding component automatically feeds water, solvents, etc. The dry powder feeding component and wet powder feeding component can be automatically controlled. The mixing and stirring component then stirs the mixture, and finally, the stirred material is conveyed to the wet powder feeding component for delivery to the next processing station. This eliminates the need for frequent weighing of each batch of material to add sugar and salt, the need to transport auxiliary materials to the steaming and refining area, and the need for daily cleaning of auxiliary material containers. This invention eliminates the need for steaming and refining personnel to manually add auxiliary materials, reducing the labor intensity of powder preparation and steaming personnel, ensuring powder quality, and improving the automation of the dough preparation line equipment.

The invention discloses a novel coronavirus variant RBD protein gene and application thereof. The method comprises the following steps: firstly, respectively constructing recombinant plant expression vectors pGt1-RBD and pGt1-RBDopt containing RBD and RBDopt genes, carrying out agrobacterium-mediated transformation to obtain a T0-generation transgenic rice plant, and carrying out T0-T3-generation screening and identification to obtain a transgenic rice plant capable of stably expressing RBD protein. The RBD protein is successfully expressed in rice endosperm and is subjected to N-glycosylation modification, and the content of the RBD protein in pGt1: RBDopt is obviously higher than that of pGt1: RBD. The pGt1:: RBDopt transgenic rice flour suspension is orally taken into an intragastric mouse, and experimental results show that the transgenic rice pGt1:: RBDopt can be used for developing oral vaccines of new crown vaccines and has a good application prospect.

The invention discloses a graded preparation method of rice flour capable of promoting nutrient absorption based on digestive function development of infants. According to the invention, high-liquification and high-saccharification type, medium-liquification and high-saccharification type and low-liquification and medium-saccharification type enzymolysis rice flour is simulated and optimized by adopting models with different gastric acid pH values, digestive enzyme systems and gastrointestinal motility rules for the first time. According to the method, three parameters, namely different rice flour raw materials, gelatinization and composite enzymolysis parameters and different granularities, are combined and regulated, so that a rice flour product which is highly matched with gastric acid environments, amylase activity and intestinal tolerance in different developmental stages of infants is constructed. According to the method disclosed by the invention, the absorption efficiency and the energy utilization effect of carbohydrates in the body of the infant are remarkably improved, the digestive dynamic characteristics of the infant are scientifically adapted, the digestion problem caused by mismatching of starch composition and intestinal functions is effectively avoided, the risks of abdominal distension, diarrhea and constipation are remarkably reduced, and efficient utilization and healthy metabolism of nutrients are guaranteed.

To provide rice flour for fried food having crisp feeling even when the fried food is cold stored after being fried, and capable of maintaining feeling without persistence.SOLUTION: In rice flour for fried food, a volume-based median diameter (D50) is 65-600 μm, and a value (M / D50) determined by dividing a volume-based mode diameter (M) by D50 is 1.5 or less.SELECTED DRAWING: None