939 results about "Rice flour" patented technology

The invention discloses a method for preparing low-GI rice noodles from a white kidney bean-mulberry leaf composite extract, which comprises the following steps of: firstly, extracting functional components in white kidney beans and mulberry leaves by adopting a water extraction method, adding Arabic gum and resistant dextrin into a white kidney bean-mulberry leaf composite extracting solution, regulating acid, and performing glycosylation and embedding treatment; uniformly mixing rice flour, high amylose, fiber powder, konjac glucomannan, mono-glycerol fatty acid ester, diglycerol fatty acid ester and the white kidney bean-mulberry leaf compound extracting solution; and finally, humidifying, cooking, extruding and forming to obtain the low-GI rice noodles. According to the invention, the glucogenic index of the rice noodles is reduced by adding the white kidney bean-mulberry leaf composite extract, the heat resistance of functional components in the composite extract is improved through glycosylation and embedding treatment, and the loss of the activity of the white kidney bean-mulberry leaf composite extract in the high-temperature cooking process of the rice noodles is reduced; meanwhile, in order to improve the flavor and taste of the low-GI rice noodles, the konjac glucomannan and other auxiliary materials are added, so that the low-GI rice noodles are rich in elasticity and better in taste and boiling fastness.

The utility model discloses a children's rice flour fermentation storage tank with a pressure relief structure, which comprises a bottom bearing plate, a fermentation tank body is arranged above the bottom bearing plate, a sealing cover is arranged above the fermentation tank body, and an automatic pressure relief mechanism is arranged at the top of the sealing cover. The child rice flour fermentation storage tank with the pressure relief structure is provided with a pressure relief opening, an exhaust pipe, an electromagnetic valve, a wire, a PLC logic controller, a liquid level sensor and a pressure sensor, when the child rice flour fermentation storage tank with the pressure relief structure is used, after the pressure sensor senses that air pressure reaches a preset threshold value, the electromagnetic valve on the exhaust pipe is opened, and air is exhausted outwards along the pressure relief opening and the exhaust pipe; along with outward discharge of gas, liquid in the fermentation tank body expands to form foam, the liquid level quickly moves upwards, when the liquid level sensor senses that the liquid level moves upwards, the electromagnetic valve is closed for ten seconds, and the electromagnetic valve is opened after the liquid level descends, so that the function of facilitating automatic pressure relief is realized, and the problem that the device does not have the function of facilitating automatic pressure relief is solved.

The invention discloses pediococcus acidilactici and application thereof, and relates to the technical field of microorganisms. The pediococcus acidilactici is pediococcus acidilactici Mei.1103.1, the preservation unit is China General Microbiological Culture Collection Center, the preservation number is CGMCC NO.32564, the preservation date is November 11, 2024, the preservation address is Institute of Microbiology, Chinese Academy of Sciences, No. 3, No.1 Yard, Beichen West Road, Chaoyang District, Beijing, and the preservation number is CGMCC NO.32564. The pediococcus acidilactici Mei.1103.1 is CGMCC NO.32564. The pediococcus acidilactici Mei.1103.1. The invention also provides application of the fermented dry rice flour in preparation of products for reducing uric acid, preventing / treating hyperuricemia, regulating immunity, preventing / treating kidney injury and preventing / treating fatty liver and fermented dry rice flour. The bacterium can reduce uric acid and relieve hyperuricemia; regulating blood fat; kidney and liver injuries caused by hyperuricemia are repaired; the content of volatile flavor compounds in the fermented dry rice flour is increased.

The invention discloses a low-oil-absorption fried food hanging paste and a preparation method thereof, and belongs to the technical field of food processing and making. The hanging paste comprises the following components in parts by weight: 10-20 parts of corn starch, 15-20 parts of highland barley flour, 10-15 parts of rice flour, 1-2 parts of edible salt, 0.5-1 part of baking powder and 50-60 parts of drinking water. The highland barley flour and the rice flour are compounded to replace wheat flour used in a traditional pasting formula, compact gel formed after high amylose in the rice flour is gelatinized can seal pores after being cooled, beta-glucan in the highland barley flour absorbs water to increase the viscosity, the pores of the rice starch gel are filled, a continuous oil-resistant layer is formed, and the pasty effect is improved. In the frying process, a denser and smoother surface can be formed, grease permeation is hindered, the water binding capacity and stability of hanging paste are improved, the hanging paste rate is increased, a starch-beta-glucan colloid barrier is formed on the surface of food, the content of permeated grease and the total oil content in the hanging paste after frying are reduced, grease intake is reduced, and the food quality is improved. The requirements of consumers on low-oil healthy foods are met.

The present invention discloses a heated instant reconstituted bamboo shoot rice, and relates to the technical field of food processing, and the heated instant reconstituted bamboo shoot rice comprises the following components in parts by weight: 42-46 parts of coarse rice powder, 38-42 parts of rice powder, 14-16 parts of bamboo shoot powder, 33-36 parts of fresh bamboo shoot sauce, and 0.6-0.7 part of monostearin. The preparation method comprises the following steps: respectively removing impurities from the dried bamboo shoots, the crushed brown rice and the crushed rice, crushing and sieving to obtain bamboo shoot powder, brown rice powder and rice powder; preparing fresh bamboo shoot sauce; weighing the brown rice flour, the rice flour, the bamboo shoot powder, the fresh bamboo shoot sauce and the monostearin according to the proportion, and uniformly stirring and mixing to obtain a loose and wet powdery mixed material; putting the mixed material into a nine-section twin-screw extruder, and extruding and curing step by step; extruding the cured mixed material into rice grains from a die hole by adjusting the rotating speed of a rotary cutter of an extruding machine; and drying the formed rice grains to obtain the regenerated bamboo shoot rice product. The prepared instant heated reconstituted bamboo shoot rice integrates the nutritional ingredients of the brown rice, the rice and the bamboo shoots, the cost performance is high, and the utilization rate and the additional value of the bamboo shoot raw materials, the brown rice and the crushed rice are increased.

The invention discloses a rice producing area identification method based on dynamic characteristic screening and a weighted integration model. Belongs to the technical field of agricultural product traceability. The prominent problems of large accuracy fluctuation, poor model mobility, low operation efficiency and the like of the existing mid-infrared spectrum identification method are solved. The method comprises the following steps: collecting a rice flour sample spectrum by using a mid-infrared spectrometer equipped with an ATR accessory, and carrying out spectrum standardization treatment; performing noise reduction and correction on the spectrum after standardization processing by using a wavelet denoising and improved SNV correction method to obtain a noise-reduced and corrected spectrum; performing dynamic feature screening on the noise reduction correction spectrum to obtain a low-redundancy and high-independence optimized feature subset; integrating a plurality of classification models into a multi-stage mixed classification model in a dynamic weight set manner by optimizing the feature subsets; and identifying the producing area of the rice flour sample by adopting a multi-stage mixed classification model.

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 storage year classification method, system and equipment based on a mid-infrared spectrum detection technology and a storage medium, belongs to the technical field of agricultural product quality detection and testing, and solves the problem that a method capable of quickly, accurately and conveniently distinguishing the storage years of rice is lacked in the prior art. The method comprises the following steps: respectively treating rice with different storage years in six years and unknown storage years to respectively obtain rice flour with different storage times; respectively scanning the rice noodles in different storage years based on a mid-infrared spectrum detection technology to respectively obtain spectrums corresponding to the rice noodles in different storage years; sequentially carrying out standardization treatment and feature extraction on the spectrums corresponding to the rice flour in different storage years; parameters of the support vector machine are optimized based on a sparrow optimization algorithm, and the support vector machine after parameter optimization is obtained; and based on the support vector machine after parameter optimization, classifying the spectrums corresponding to the rice flour in different storage years after feature extraction, and completing classification of the rice in different storage years.

The invention relates to a technology for shortening the aging time of dried orange peel, and provides a method for improving nobiletin and hesperetin by co-fermenting dried orange peel with two microorganisms, which comprises the following steps: preparing a mixed bacteria solution by using Aspergillus sp. And Exophiala similia; mixing the sterilized pericarpium citri reticulatae powder and the sterilized rice meal to serve as a fermentation substrate, adding the mixed bacterial liquid and the sterilized water into the fermentation substrate to serve as a reaction system, fully stirring the reaction system, and placing the reaction system in a constant-temperature incubator for fermentation. By adopting the method disclosed by the invention, the contents of nobiletin and hesperetin in the dried tangerine or orange peel can be efficiently increased within a relatively short time, the aging time of the dried tangerine or orange peel is shortened, and the conversion efficiency of medicinal effect substances in the dried tangerine or orange peel is improved.

The invention belongs to the technical field of microorganisms, and particularly relates to application of utilizing alternaria alternata to ferment pericarpium citri reticulatae so as to improve the content of total flavonoids and hesperidin in pericarpium citri reticulatae, which comprises the following steps: culturing alternaria alternata spore suspension in a PDB liquid culture solution to obtain alternaria alternata inoculation liquid; uniformly mixing the sterilized pericarpium citri reticulatae powder and the sterilized rice powder, adding the alternaria alternata inoculation liquid, fully and uniformly mixing, and then adding sterilized water; after uniform stirring, the mixture is placed in a constant-temperature incubator to be fermented and co-cultured, the fermentation temperature is 25-35 DEG C, and the fermentation time is 5-12 days. According to the method disclosed by the invention, the efficient capability of the alternaria alternata in the aspect of converting flavonoid components in the pericarpium citri reticulatae can be fully exerted, so that the content of total flavonoids and hesperidin in the pericarpium citri reticulatae is remarkably increased.

1. Name of the Design Product: Foldable Spoon (Rice Flour Spoon). 2. Use of the Design Product: For foldable spoons. 3. Design Key Points of the Design Product: Lies in the shape. 4. Picture or Photograph that Best Illustrates the Design Key Points: Perspective view.

The invention provides spirulina rice noodles and a preparation method thereof, and relates to the field of rice noodle processed food. The spirulina rice noodles mainly comprise the following raw materials: spices, rice, water and spirulina, the preparation method mainly comprises the following steps: S10, soaking the rice in a spice water extract; s20, mixing and grinding the soaked rice and the spice water extract to obtain mixed slurry; and S30, adding spirulina into the mixed slurry, extruding and curing to obtain rice flour gel, and molding the rice flour gel to obtain a rice flour finished product, according to the method, the fishy smell of the spirulina can be effectively removed while the nutritional ingredients and the original characteristic flavor of the spirulina are reserved.

The invention relates to a rice milk beverage and a preparation method thereof. Based on the total mass of all the raw materials of the rice milk beverage, the rice milk beverage comprises the following raw materials in percentage by mass: 0.5-6% of glutinous rice flour, 1-6.5% of enzymolysis rice flour and the balance of water, the viscosity of the rice milk beverage at the ambient temperature of 25 DEG C is 25-300 cp. The preparation method of the rice milk beverage comprises the following steps: S1, mixing the first mixture; the first mixture comprises water and enzymolysis rice flour; s2, gelatinizing the second mixture to obtain a gelatinized substance; the second mixture comprises glutinous rice flour and the mixed first mixture; s3, homogenizing the third mixture for the first time, sterilizing, and then homogenizing for the second time; the third mixture comprises the gelatinized material. The glutinous rice flour, the enzymolysis rice flour and the like are used as base materials, the natural glutinous rice fragrance rice milk beverage is prepared through a special processing technology, and the product is endowed with natural rice fragrance and mellow taste.

The invention provides application of a probiotic composition in preparation of a medicine for preventing and / or treating pneumonia, and belongs to the technical field of biological medicine. The probiotic composition comprises sophora flower bud powder, a broccoli seed aqueous extract, lactobacillus rhamnosus and bifidobacterium animalis subsp. Lactis. Research finds that the probiotic composition can significantly relieve pulmonary edema caused by pneumonia and also can significantly reduce the level of inflammatory factors in pneumonia, so that the probiotic composition has the effect of preventing and / or treating pneumonia, and more choices are provided for clinical drugs for preventing and / or treating pneumonia.

The invention discloses a novel historic building repair caulking inorganic adhesive and a preparation method thereof, and relates to the technical field of inorganic adhesives. The concrete is prepared from 30-48 parts of dead burned magnesium oxide, 20-30 parts of monopotassium phosphate, 2-6 parts of borax, 6-24 parts of fine aggregate, 3-8 parts of basalt fiber, 5-15 parts of glutinous rice flour and 15-20 parts of water. The preparation method comprises the following steps: step 1, weighing various materials according to the ratio of the raw materials; the preparation method comprises the following steps: step 1, adding dead burned magnesium oxide into a cement mortar stirrer, and then pouring potassium dihydrogen phosphate, fine aggregate, glutinous rice flour, basalt fiber, borax and water into the cement mortar stirrer to be stirred to prepare uniform slurry; step 2, adding dead burned magnesium oxide and the rest of water, and rapidly stirring to obtain magnesium phosphate regenerated inorganic glue; the magnesium phosphate regenerated inorganic adhesive prepared by doping the regenerated fine aggregate and the glutinous rice flour into the magnesium phosphate inorganic adhesive has the advantages of low temperature resistance, good durability, excellent bonding effect, rapid hardening, early strength and high strength.

According to the infant amino acid nutritional rice flour and the preparation method thereof, four proteases including flavourzyme, pepsase, papain and bromelain are provided, and the proteases have very high hydrolytic activity and can fully hydrolyze protein in rice and whole milk powder to form various amino acids and polypeptide fragments, so that the nutritional rice flour is prepared; the rice flour is beneficial to digestion and absorption of infants, does not cause protein allergy, also improves the utilization rate of protein, and also can increase the flavor of the rice flour. Through detection, all 16 amino acids listed in GB5009.124-2016 Measurement of Amino Acid In Food National Standard for Food Safety can be detected in the infant amino acid nutritional rice flour prepared by the method disclosed by the invention; the amino acids are respectively alanine, valine, leucine, isoleucine, phenylalanine, proline, glycine, serine, threonine, tyrosine, methionine, lysine, arginine, histidine, aspartic acid and glutamic acid, the content of the glutamic acid is the highest, and the total amount of the amino acids can reach 10.5-11.2 g / 100g.

The invention discloses red rice milk fermented rice koji based on biological fermentation and a preparation method of the red rice milk fermented rice koji. The red rice milk fermented rice koji is prepared by inoculating a culture base material with a composite strain containing Hahndrikia coagulans YTQ15, and fermenting. The hatherdrikia coagulans YTQ15 is an excellent strain with strong amylase production capacity and high temperature tolerance, and can form a composite strain with rhizopus oryzae, saccharomyces cerevisiae and monascus purpureus, and the composite strain and the rhizopus oryzae, the saccharomyces cerevisiae and the monascus purpureus jointly ferment a culture base material composed of rice bran, lotus seed hulls and rice flour to prepare the rice koji. The prepared rice koji has good liquefying and saccharifying effects on brown rice and other raw materials, and the alcoholization level is low; the rice koji is stable in quality and convenient to use, a rice milk product prepared from the rice koji has bright natural monascus red color and has both rice fragrance and fermentation fragrance, and the ethanol content is 0.5% or below.

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 utility model belongs to the technical field of rice processing, and particularly relates to a flour mill for rice processing, which comprises a milling box for milling rice, the top of the milling box is fixedly connected with a feed hopper, the bottom end of the feed hopper is fixedly communicated with a feed pipe for feeding rice, the feed pipe is provided with a pre-crushing mechanism, and the pre-crushing mechanism is provided with a crushing mechanism. A lower grinding disc is fixedly connected into the grinding box, a grinding mechanism is arranged between the lower grinding disc and the feeding pipe, a removing and scraping mechanism is arranged at the bottom of the lower grinding disc, and a screening mechanism is arranged in the grinding box. The rice flour grinding machine is reasonable in structural design, rice can be pre-ground firstly, obtained rice particles are smaller, the later grinding effect and efficiency are greatly improved, the upper grinding disc and the lower grinding disc are transversely arranged, the grinding effect is better, rice flour can be screened after being ground, the rice flour particles are smaller, finer and more uniform, and the rice flour grinding efficiency is improved. And the grinding effect is greatly improved.

The invention relates to the technical field of rice flour fermentation, in particular to a method for preparing rice flour by using an enzymolysis technology. Comprising the following steps: S1, crushing rice, soaking, absorbing water, softening, draining, adding water, blending into rice milk, and adding an enzyme preparation into the rice milk to form enzymolysis rice milk; s2, the enzymolysis rice milk is poured into an enzymolysis cavity in enzymolysis equipment, an enzymolysis plate with holes in the enzymolysis cavity can extrude the enzymolysis rice milk in the enzymolysis cavity, the enzymolysis rice milk is pressed to penetrate through the holes in the enzymolysis plate back and forth, and finally enzymolysis liquid is formed; s3, the enzymatic hydrolysate is filtered and concentrated to form a concentrated solution, the concentrated solution is subjected to spray drying to form powder, and enzyme rice flour is obtained; the enzymolysis rice milk is put into the enzymolysis cavity with the enzymolysis plate with the holes, so that the enzymolysis plate moves in the enzymolysis sealed enzymolysis process in the enzymolysis cavity, the enzymolysis rice milk in the enzymolysis cavity can penetrate through the holes in the enzymolysis plate to be dispersed, and the situation that the enzymolysis effect of rice noodles is affected due to the fact that the enzymolysis rice milk is caked is avoided.

This application relates to a method for preparing high-RS resistant rice flour using rice broken rice or rice, and the application of high-RS resistant rice flour in the preparation of low-GI yogurt. This application improves the prior art. By controlling the feeding speed and screw speed, and increasing the temperature in the cooking zone (melting zone), and cooperating with a specific length-diameter ratio, the pressure formed at the die is regulated to reduce the mechanical damage caused by high shear force during the extrusion puffing process, so that the content of resistant starch (RS) in rice is significantly increased, from 7.40% in the raw material zone to 33.79% in the extrusion zone. Further, in combination with a specific retrogradation method, the content of RS-type resistant starch is increased from 7.40% in the raw material zone to 39.98% after the retrogradation treatment, that is, an increase of 5-6 percentage points on the basis of the extrusion zone. The present invention adds high-RS resistant rice or rice broken rice flour to skim milk, and the prepared set yogurt has a low GI value, strong water holding capacity, a good protein cross-linking structure, a delicate and smooth taste with Q elasticity, and a rich and mellow flavor.

The invention aims to provide puffed recombinant rice based on multi-section gradient temperature control and a preparation method thereof, and relates to the technical field of grain recombination, the recombinant rice takes rice flour and highland barley flour as core raw materials, highland barley, rice bran oil and starch are mixed to achieve synergistic toughening, starch gelatinization and structural shaping are optimized in cooperation with multi-section gradient temperature design, and the puffed recombinant rice is prepared. Specifically, the front section comprises 2-3 temperature control intervals, the middle section high-temperature area comprises 2-3 temperature control intervals to realize rapid gelatinization, the tail section low-temperature area comprises 2 temperature control intervals to slowly release stress, and specific screw-rotary cutting parameters are combined to realize production of the nutritional recombinant rice with high flexibility (TPA elasticity value is increased to 0.92) and low breakage rate (less than or equal to 1.5%).

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 discloses a glutinous rice flour grinding process for ancient method maltose production, and relates to the technical field of grinding, and the glutinous rice flour grinding process comprises the following steps: taking a proper amount of glutinous rice, putting into a cleaning part, removing impurities in the glutinous rice through multiple times of cleaning, discharging a part of rice washing water after the last time of cleaning until the remaining water just immerses the glutinous rice, and standing and soaking; draining and absorbing moisture on the surface of the glutinous rice, and putting the glutinous rice into a freezing part for quick-freezing; soaking the glutinous rice again and intermittently shaking; putting the glutinous rice into the freezing part again; unfreezing the glutinous rice, and drying the glutinous rice until surface moisture is removed; grinding the glutinous rice in a grinding part to obtain the glutinous rice flour. Sticky rice absorbs water and is subjected to quick-freezing treatment, so that slender cracks exist on the surface, free water in the sticky rice grains forms ice crystals to extrude internal structures of the sticky rice grains due to the fact that the sticky rice grains which are soaked and absorb water are subjected to the low-temperature effect in the freezing process, and after the sticky rice grains are dried, the surface moisture loss of the sticky rice grains is faster, the internal loss is slow, and cracks and cracks are generated.

The invention provides a slurry stirring device for glutinous rice flour processing, and relates to the technical field of stirring equipment, the slurry stirring device comprises a stirring rack I, a stirring rack II and a driving mechanism; the rotating directions of the stirring frame I and the stirring frame II are opposite, the stirring frame I is provided with a stirring rod I, the stirring frame II is provided with a stirring rod II, and the stirring rod I and the stirring rod II are staggered at intervals; scraping discs are slidably connected to the first stirring frame and the second stirring frame, scraping plates are elastically connected to the upper portions of the scraping discs, and semicircular scraping holes which can abut against the outer surfaces of the first stirring rod and the second stirring rod are formed in the opposite sides of the two scraping plates. When the first stirring frame and the second stirring frame are coplanar, agglomerated glutinous rice in the tank body can be scattered, uniform stirring of the glutinous rice and a leavening agent is facilitated, meanwhile, the scraping disc and the scraping plate can move downwards to scrape the glutinous rice adhered to the inner wall of the tank body, the first stirring rod and the second stirring rod together, discharging of the glutinous rice is facilitated, and waste of glutinous rice slurry is reduced.

The invention provides a method and device for preparing fresh and wet rice noodles and regulating and controlling the water content of the rice noodles, and relates to the technical field of water content regulation and control of the rice noodles. The method specifically comprises the steps that a rice noodle sample is dried to constant weight, the actual water content of the rice noodles is obtained by calculating the water content of the rice noodle sample, the target water content is set, and the deviation is calculated according to the actual water content; based on the deviation, a PI D control algorithm is applied to calculate control output, and the moisture adjusting amount is obtained; by monitoring and adjusting the moisture content in real time, it is ensured that the moisture content of the rice flour is stabilized within the set target range, and therefore the consistency of products and the satisfaction degree of consumers are improved. And secondly, regular sampling and taste detection are combined, so that data support can be provided for optimization of the production process, a production enterprise is helped to adjust the process in time, loss is reduced, and the production cost is reduced. In addition, a PI D control algorithm is adopted to carry out intelligent calculation on the moisture adjusting amount, so that the whole production process is more automatic and intelligent.

The invention relates to black rice sugar-stabilizing health-preserving rice noodles and a preparation method thereof, and belongs to the technical field of rice noodle processing. The black rice sugar-stabilizing health-preserving rice noodles are prepared from the following raw materials in parts by weight: 40-75 parts of long-shaped rice flour, 10-18 parts of black rice flour, 4-12 parts of sugar-stabilizing rice flour, 8-15 parts of mung bean starch, 4-8 parts of vital gluten, 2-5 parts of black bean flour and 18-22 parts of water. By optimizing the preparation raw materials of the rice noodles, the novel low-GI rice noodles with the long-shaped rice as the main raw material are researched and developed, the low-GI rice noodles have the low GI value and the good texture and cooking characteristics, the requirements of consumers for the taste of traditional rice noodles can be met, healthier choices are provided, the development trend of current healthy diet is met, and the rice noodles have the good market prospects. And the application value is very high.

The invention relates to the technical field of feeds, in particular to a diatomite carrying agent enriched rice polysaccharide feed and a preparation method thereof. The raw materials comprise diatomite, rice, glutinous rice, flour, dry yeast, beer yeast, rhizopus sweet rice wine koji, raw rice flour, glutinous rice flour, brown sugar, soybean meal, saccharifying enzyme, sodium propionate, sodium lactate, astragalus membranaceus, liquorice, angelica sinensis, radix angelicae, clove, malt, momordica grosvenori, codonopsis pilosula and flaccid knotweed herb. The diatomite carrying agent enriched rice polysaccharide feed disclosed by the invention contains extremely rich polysaccharides, and is safe and nutritional; the preparation process of the feed is ecological and environment-friendly, can be fully copied, is easy to prepare, low in price and remarkable in economic benefit, meanwhile, the value of the rice is increased, and the feed has great strategic significance for maintaining food safety.

The invention relates to the technical field of cereal rice, and particularly discloses high-dietary-fiber low-glycemic-index multi-cereal rice and a preparation technology thereof.The high-dietary-fiber low-glycemic-index multi-cereal rice is prepared from, by weight, 70-80 parts of rice flour, 20-30 parts of premixed flour and 0.5-1 part of a food additive. The low-glycemic multi-grain rice is prepared by mixing, feeding, extrusion forming, cooling, dispersing and drying, drying in a drying oven, secondary cooling, obtaining a finished product and packaging, and compared with common cooked rice, the low-glycemic multi-grain rice prepared by the preparation method disclosed by the invention has higher dietary fiber content and is beneficial to inhibiting the rise of blood sugar. After the multi-grain rice is treated by a curing and extruding process, the G I value of the multi-grain rice is measured to be 48.5 through a human body test, and the multi-grain rice clearly meets the low G I standard (G I is less than 55), so that the multi-grain rice is classified as low G I food.