3714 results about "Rice flour" patented technology

Dietary, health, and/or nutritional supplements provide various formulations of mushrooms grown in fermented soy, with or without rice flour, optionally in combination with sweetener(s), curcumin, and various other herbs and spices. Certain embodiments or compositions may be in liquid, beverage, solid, paste or powder forms. In certain embodiments the supplements contain mushroom species grown in fermented soy in the presence of certain bacterial species and optionally rice or rice flour. In some embodiments, other ingredients that may be present include one or more of curcumin, desmethoxycurcumin and bis-desmethoxycurcumin or all three curcumins. Certain embodiments may be used to treat or provide symptomatic relief from a variety of maladies ranging from malnutrition to mood related disorders to metabolic support and other more severe conditions as described herein.

The invention provides a black soybean cake processing method. The processing comprises the steps that 1, black soybean powder, glutinous rice flour, rice flour, red dates, lily, sweet-scented osmanthus, the fruits of Chinese wolfberry, mint leaves, granulated sugar, sesame powder and palm oil are weighed; 2, the red dates, the lily, the sweet-scented osmanthus, the fruits of Chinese wolfberry and the mint leaves are heated and decocted; 3, the granulated sugar is heated to be dissolved; 4, the black soybean powder, the glutinous rice flour and the rice flour are mixed, and then mixed liquid and the palm oil are added in the mixture for high-temperature steaming; 5, the steamed cake is coated with the sesame powder in a rolling mode. The black soybean cake processing method has simple steps, the black soybean cake is crisp and delicious and makes people enjoy aftertaste, and black soybeans have rich nutrients and have the effects of promoting cholesterol metabolism, lowering blood lipid, preventing cardiovascular disease and the like. Meanwhile, due to the fact that the red dates, the lily, the sweet-scented osmanthus, the fruits of Chinese wolfberry, the mint leaves and the like are added in the formula, the black soybean cake has the effects of enriching yin, nourishing kidney, protecting the liver, nourishing the stomach, discharging toxicant, keeping beauty and the like.

The invention relates to a pressure-sensitive glutinous composition which uses glutinous rice flour as a raw material and application thereof, which belong to the product and technology of environment-friendly hydrophilic pressure-sensitive adhesive. The glutinous rice flour, water, a liquid plasticizer at room temperature and a modifier are mixed, heated and cured to form the pressure-sensitive adhesive composition with application of tearability and adhesion; the glutinous rice flour is flour of sticky rice, glutinous corn, large glutinous millet, small glutinous millet and glutinous sorghum rice and one or a mixture of several of starch of the glutinous rice and modified starch. The composition can be combined with various substances, drugs with different types and the like to prepare various pastes, can be widely used in a transdermal administration system, an iontophoresis system, wound treatment, a biological medical electrode and other equipment and systems needing pressure-sensitive adhesive and is in particular suitable for the application of a traditional Chinese medicine transdermal administration preparation.

The invention discloses a coarse cereal instant rice and a preparation method of the coarse cereal instant rice. The coarse cereal instant rice is mainly prepared by conducting extrusion curing, cutting, pelletizing, drying, then baking and puffing on coarse cereal powder, starch and solid vegetable oil, wherein the coarse cereal is selected from one or combination of corn flour, rice flour, sorghum flour, buckwheat, pearl barley flour, black rice four, sweet potato flour, millet flour, coarse rice powder, glutinous rice flour, red rice flour, soybean flour, red bean flour, green gram starch, black bean flour, oat powder and wheat flour. The coarse cereal instant rice provided by the invention adopts a loose porous structure inside, so that the coarse cereal instant rice is good for digesting and absorbing and is excellent in rehydration property, the rehydration time is relatively short, the rehydrated rice is in full grain, and the coarse cereal instant rice is chewy and not hard or sticky when being eaten.

The invention relates to multi-grain nutrition and health hot drink. The hot drink comprises a proper amount of soybean meal, black bean meal, black rice flour, red bean flour, corn flour, semen coicis flour, coarse rice powder, small yellow rice (millet) flour, buckwheat, aromatic glutinous rice flour, oat powder, black sesame seed powder, walnut powder, peanut powder, purple sweet potato powder, yam flour, jujube powder, wolfberry powder, longan powder, black fungus powder, oligosaccharides, vegetable fat powder and iodine-free salt. The multi-grain nutrition and health hot drink disclosed by the invention contains twenty natural grains, natural vegetable fat crops and functional health plants which are taken as raw materials, has three effects of comprehensive nutrition, natural fragrance and functional health and is a safe, healthy and functional health food with the advantages of natural fragrance, natural nutrition, comprehensive health and pleasant diet.

The invention belongs to the field of foods, relates to noodles and particularly relates to flammulina velutipes noodles which comprise the following components in parts by weight: 200-300 parts of flammulina velutipes powder, 50-100 parts of purple sweet potato powder, 40-80 parts of flour, 20-60 parts of corn starch, 20-60 parts of sorghum flour, 10-40 parts of millet flour, 20-60 parts of sticky rice flour, 5-20 parts of edible additive, 5-10 parts of auxiliary material, 20-60 parts of peanut protein powder, 30-90 parts of vegetable juice, 20-50 parts of buckwheat flour, 20-60 parts of bean flour and10-40 parts of milk powder. The noodles prepared by adopting the formula have better intrinsic viscoelasticity and good mouthfeel, and is pliable; the quality of the noodle does not change after the noodle is stored for a long time, and better taste and flavor can be maintained; and as the flammulina velutipes in the noodle has an intelligence promoting function, and anti-tumor and anti-oxidized activities, people can ingest various intelligence promoting nutritive components after eating the noodles provided by the invention.

A composition useful as a substitute for table salt is disclosed. The salt substitute contains calcium chloride, a potassium salt, citric acid, rice flour, ginger oil and one or more flavorants.

The invention discloses a weaned lamb forage and a preparation method thereof. The weaned lamb forage is composed of the following raw materials, by weight, 45-55 parts of corn straw, 30-40 parts of Pennisetum sinese Roxb, 15-25 parts of Black Locust leaf, 5-10 parts of Herba Leonuri, 10-20 parts of sweet potato residue, 10-15 parts of brewer's grain, 20-30 parts of peanut hull powder, 1-2 parts of a starter, 40-50 parts of corn flour, 20-25 parts of wheat bran, 10-15 parts of soybean meal, 4-6 parts of a lyophilized powder additive, 3-5 parts of fried rice flour, 5-8 parts of MaiFan stone, 2-4 parts of mandarin oil, 3-6 parts of sodium alginate, 0.2-0.3 parts of calcium carbonate, 0.3-0.4 parts of potassium hydrogen phosphate and 0.3-0.5 parts of salt. The forage contains all nutrition required by the growth of weaned lambs, guarantees the healthy production of the weaned lambs, provides healthcare values, and raises the growth speed of the weaned lambs.

The invention discloses composite nutritious rice flour and a manufacturing method thereof, belongs to a rice flour food and particularly relates to composite nutritious rice flour. The invention provides the composite nutritious rice flour which has health care value and rich nutriments and is rich in various trace elements and vitamins. The manufacturing method of the composite nutritious rice flour comprises the following steps of: mixing 95 to 51 percent of rice flour and 5 to 49 percent of mung bean flour or selenium rice flour or arrowroot or tapioca or soybean meal or corn meal or fungus powder or gyrophora powder or eastern bracken fern rhizome powder or dehydrated potato powder or Chinese gooseberry powder or groundnut flour or konjaku flour or wheat flour or cassava meal; uniformly stirring the raw materials; extruding, curing and forming; and drying to obtain finished products.

A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of rice starch materials that have a WAI of below about 2.2; a Peak Viscosity from about 100 RVU to about 900 RVU, and a soluble amylose content of less than 10%, by weight. The rice starch materials can be selected from the group consisting of waxy rice starch, acetylated rice starch, cross linked rice starch and mixtures thereof. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred dough formed from the inventive rice flour composition is sheetable and forms a cohesive dough. Fabricated snacks made from this dough has the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 20% to about 85%, most preferably from about 40% to about 75%, of the rice flour composition.

The invention relates to baby formula milk rice flour containing chicken gizzard membrane, fructus cannabis, dried orange peel and radish seeds and a preparation method thereof. The baby formula milk rice flour containing chicken gizzard membrane, fructus cannabis, dried orange peel is refined mainly by rice meal, white granulated sugar, defatted milk powder, calcium hydrophosphate, biological calcium, composite vitamin and traditional Chinese medicines which comprise radish seeds, chicken gizzard membrane, fructus cannabis, and dried orange peel. Partial starch is hydrolyzed into a mixture of dextrin, oligosaccharide, maltose, glucose, and the like by utilizing a biological enzymolysis technology, the gelatinization degree of rice starch is further improved, the dextrin content is obviously increased, and a starch digesting index is obviously improved; and in addition, by adding effective components of the traditional Chinese medicines which comprise chicken gizzard membrane, fructus cannabis, dried orange peel and radish seeds, the baby nutritive milk rice flour has special health-care effects of moistening the intestine, defaecating, digesting, nourishing the stomach, activating qi, reducing phlegm, and the like on the basis of having rich nutrition and is suitable for a baby at 6-24 ages of the moon to have.

The invention discloses a preparation method of rice products with a low content of heavy metal. The method comprises the following steps of performing pulp mixing, performing enzymolysis, performing complexing, performing washing separation and performing drying treatment on rice flour or rice protein flour, so that the rice flour or the rice protein flour with a low content of metal is finally prepared. According to the method disclosed by the invention, an enzyme method and a chemical method are used, so that the heavy metal in the rice flour or the rice protein flour is dissociated out in a complexing manner; then solid-liquid separation is performed by a physical method of the stepwise gradient separation of rotational flow, so that the purpose of reducing the content of the heavy metal in the rice flour or the rice protein flour is realized, and a deeply processed product, namely the rice flour or the rice protein flour, with high quality and high added value is prepared. The method is simple to operate and low in cost.

The invention relates to the field of processing of glutinous rice flour, in particular to a processing technology of highly nutrient glutinous rice flour. In the processing technology of the highly nutrient glutinous rice flour, black glutinous rice, black fragrant rice, black peanut, black sesame, black soya bean and walnut meat are selected as raw materials and mixed and processed according toa certain proportion, and easily edible and high-nutrition-value glutinous rice flour is produced in low-temperature stone-pestle cracking manner. In the processing technology of the highly nutrient glutinous rice flour, the raw materials are processed in the low-temperature stone-pestle cracking manner, thus the nutrient ingredients in the raw materials can be maintained at the maximum extent. The glutinous rice flour processed with the processing technology of highly nutrient glutinous rice flour does not stick to teeth, has pure quality, is far away from any industrial pollution, has clearsoup and fragrant and tasty mouthfeel after being cooked, and can supplement trace elements required by a human body quickly.

The invention discloses a vertical flour transporting system for a Chinese wheaten food machine, which comprises a flour hopper (1) and a flour transporting threaded rod (2), wherein a feed opening (3) of the flour hopper (1) is arranged upwards, a discharge opening (4) is arranged downwards, the axes of the flour transporting threaded rod (2) is vertically arranged along the plumb direction, the vertical flour transporting system for the Chinese wheaten food machine is also provided with an auxiliary threaded rod (20) parallel with the flour transporting threaded rod (2), and the two threaded rods are driven by a flour transporting threaded rod gear transmission mechanism (21). The technical proposal ensures that the operation is safer, the propulsion efficiency is higher, the production efficiency is improved, the propulsion of flour is more stable and the quality of the product is higher. The vertical flour transporting system is designed according to the requirement of the wheaten food technology, and the technology process is more scientific, reasonable and strict; therefore, the quality, the model, and the mouthfeel of the product are superior to the same product produced by the prior machines or manual production.

The invention relates to a production method of fermented instant rice noodles. A production technology comprises steps that: a fermentation broth with a mass of 8% of that of a rice flour material is added to the rice flour material; in the fermentation broth, a ratio of lactic acid bacteria L203 to lactic acid bacteria L107 to yeast Y106 is 2:3:1; the rice flour material containing the fermentation broth is prepared into a flour dough; the dough is fermented for 6-8h under a temperature of 35-40 DEG C; and curly rice noodle blocks are produced by using an automatic delicate instant rice noodle production line; the noodle blocks are aged and re-steamed; the noodle blocks are dried by a three-stage hot-air circulation drying method; the noodle blocks are cooled, tested, and packaged. The method is characterized by simplified technology, no sewage discharging, shortened fermentation time, shortened production period, and stable product quality. Therefore, the method is beneficial for continuous production and automation. The product is advantaged in smooth mouthfeel, chewiness, and good reconstituability. The rice noodles are easy to cook, and are soaking-resistant.

The invention relates to a method for brewing low-alcohol light type red yeast rice wine. According to the method, a tan-fan-method mature fermented mash is formed through sticky rice steaming, wheat koji and red yeast rice adding, jar entering and saccharification, stirring and cooling and fermentation; a lin-fan-method mature fermented mash is formed through sticky rice steaming, rhizopus rice flour and red yeast rice flour adding, hole forming and saccharification, yeast adding and fermentation; the tan-fan-method mature fermented mash and the lin-fan method mature fermented mash are merged and bred, and squeezing and clarification, component adjustment, alcohol content dropping through flash, high-temperature sterilization, jar filling and aging, blending and sterilization are performed on the mature fermented mash to obtain the low-alcohol light type red yeast rice wine brewed through a new technology. Compared with a traditional brewing technology, by the utilization of the new technology, the fermentation period is shortened, the productivity is high, and the low-alcohol light type red yeast rice wine which is good in flavor is brewed. The low-alcohol light type red yeast rice wine serves as brewed wine which is low in alcohol, low in sugar and good in flavor and conforms to the ideas of modern wine consumption, environmental protection and health, the high-grade low-alcohol light type red yeast rice wine is developed, and the method has practical significance and application prospects for improving economic benefits of enterprises.

The invention discloses corn-flavored potato chips and a production method thereof. The corn-flavored potato chips are made of raw materials including, by weight, 100 parts of mashed potatoes, 20-35 parts of corn flour, 8-15 parts of glutinous rice flour, 25-40 parts of corn stigma decoction fluid, 5-10 parts of mint powder, 7-12 parts of licorice powder, 1-5 parts of fruit puree, 5-12 parts of traditional Chinese medicine decoction, 0.5-3 parts of orange peel powder, 0.5-2 parts of baking soda powder, 2-5 parts of salt, 5-10 parts of sugar, 0.5-1 part of gourmet powder and a moderate amount of water. By adopting the mashed potatoes, the corn flour, the glutinous rice flour, the mint powder, the mint powder, the licorice powder, the corn stigma decoction fluid and the traditional Chinese medicine decoction and by matching with moderate seasonings, the chips are processed via the steps of producing the meshed potatoes, producing the traditional Chinese medicine juice, producing paste, blending, producing wrappers, slicing, baking and the like. The corn-flavored potato chips having faint scent of corn, unique taste and high nutritional value do not undergo a frying process, are green and environmentally friendly and good for health, and are of the highest grade of leisure home food.

The invention discloses a special color dough for children's handcraft dough molding, which comprises 4 parts of wheat flour, 2 parts of glutinous rice flour, 1.5 parts of glycerin, 0.1 part of wheat starch, 0.6 part of edible preservative, 0.1 part of common salt, 0.2 part of honey and appropriate mount of edible pigment and water. The special color dough can be prepared by a method comprising the following steps of: putting the wheat flour, the glutinous rice flour, the wheat starch, the edible preservative, the common salt and the honey into a container; adding a appropriate amount of water, uniformly stirring and standing still for 20 minutes; smearing one half of the glycerin on a disk, placing the proofed dough on the disk, and steaming for 50-60 minutes with boiling water to obtain pulpy dough; cooling the dough till not scalding hands, mixing the rest half of glycerin in the dough; and finally adding the edible pigment. The invention improves the formula of traditional dough molding so that the finished color dough overcomes the defects of the traditional color dough which is not transparent, has dark color and is difficult to color after pigments are added. By the invention, the cost is reduced and the teaching requirements are met, the prepared finished dough product has better quality, no toxicity and no odor, and is suitable for childerns to use for a long term.

The invention relates to a preparation method of preserved rice noodles. The preparation method includes the steps of rice machining and sand filtration, smashing, humidity adjustment, extrusion for gelatinization, extrusion for emerging of silk noodles, cutting off, checking and packaging. The preparation method is characterized by taking the rice noodles before extrusion for emerging of silk noodle and drying as materials, wherein the water content of the rice noodles at the moment is 25wt%-30wt% and the temperature is 40-60 DEG C; cutting the rice noodles to 17-19cm; soaking the rice noodles for 60-100min in Didazuril bactericide solution with concentration of 50%-60% and temperature of 35-45 DEG C, wherein the ratio of material to liquid is 1wt%:5wt%; conducting vacuum packaging, wherein the vacuum degree is 0.09MPa-0.092Mpa; thermally sterilizing the rice noodles for 0.5h-1h in a water bath maintained at the temperature of 90-95 DEG C; cooling packaging bags with circulating cold water so as to fast reduce the temperature in the center of the packaged material to 30-35 5 DEG C; blowing the water at the outer surfaces of the packaging bags to dry; checking whether the packaging bags bulge and break and conducing metal detection; putting the rice noodles together with auxiliary materials such as matched sauce bags in a packaging box; and sealing the packaging box, thus obtaining a finished product. For the preserved rice noodles produced according to the preparation method, the water content is higher than 60% and the quality guarantee period is longer than 6 months; the infusing and dispersing performance is good; caking does not happen and undesirable odor does not emerge; the dissolving starch rate of the rice noodles is low; after culture for 1 month at the temperature of 37 DEG C, the rice noodles achieve 1426g of hardness, 26.14gs of crisp performance, 512 of viscosity, 0.513s of viscoelasticity.

The invention provides a good rice-cake beneficial for intellectual power, relating to health food, characterized by comprising rice flour as a main material, added with Chinese traditional medicine power, bone dust, sugar, gingeli, flavoring agent and antiseptic in right amount, with the following weight percent: rice flour 40-45%, Chinese traditional medicine power 25-35%, boe dust 5-10%, sugar 20-30%, gingeli 1-1.5%, flavoring agent and antiseptic in right amount. The inventive rice-cake has the beneficial effect of industrialized production, longer keeping period, adopting a novel prescription, reinforcing spleen to promote digestion, worming, nurishing the brain, adjusting functions of human body, and advancing metabolism, and good mouth feel, predigest, easy nutrient uptaking.

The invention relates to the technical field of food processing, in particular to a glutinous rice product and a preparation method thereof. The glutinous rice product has an improved preparation recipe consisting of 80 to 120 parts of high-quality glutinous rice flour, 10 to 20 parts of corn modified starch, 300 to 400 parts of high maltose syrup, 50 to 70 parts of water and compound improving agents which are 5 to 10 percent of the weight of the glutinous rice flour, wherein wrappers account for 70 to 80 percent of the total weight, and the stuffing accounts for 30 to 20 percent of the total weight. The preparation method comprises the following steps of: preparing wrapper, preparing stuffing, filling stuffing automatically, shaping and processing by smoothening agent; then, carrying out ozone sterilization for 1h; and packing to obtain finished products. The invention is characterized in that through the recipe and the process optimization, the preparation process has high automation degree, and the prepared glutinous rice product has strong water preservation performance, high elasticity, good flavor and rich nutrition and is convenient to eat. The problem that the traditional glutinous rice product has short shelf life and can be easily hardened is solved, and the shelf life of the glutinous rice product can reach more than 6 months.

The invention discloses a processing technique of superfine levigation glutinous rice flour, pertaining to food processing field. Processing steps of the invention comprises: finished glutinous rice - removing iron - soaking - levigation grade I - levigation grade II - levigation grade III - filtering - filter pressing - grinding - flash drying grade I - flash drying grade II - bag separation - sieving I- sieving II - packing- finished product. The glutinous rice flour processed by the invention has the advantages of fine particles, white and delicate appearance, faint scent and supple mouth feel, and being daintily delicious, soft and smooth; processed food is crystal, transparent, no overcooking or cracking in poaching, the soup is clear as water, and the food is rich in flexibility. The processing technology of the invention can be applied to processing various glutinous rice, stick rice, and levigation stick rice flour.

The invention belongs to the technical field of edible vinegar, in particular to a production method of small rice vinegar. The invention aims at solving the technical problems of low production efficiency, unstable process conditions, high labor intensity of workers, impacts on quality and taste of the rice vinegar and the like in manual control which is mostly adopted for making the vinegar at present. The production method of the small rice vinegar comprises the following steps: 1) taking small rice, preparing into rice flour, and adding a certain amount of water for preparing into slurry; 2) adding amylase and glucoamylase into the slurry, and preparing into serous fluid; 3) adding brewing yeast and Daqu into the serous fluid for preparing into wine mash; 4) taking a certain proportion of the wine mash, rice hull and wheat bran, placing into a fermentation tank, adding acetic bacteria, preparing into fermented material, further using water to leach acetic acid in the fermentation tank and preparing into vinegar liquor; 5) sterilizing the vinegar liquor, placing the vinegar liquor after sterilization into an aging tank for hermetical aging for at least 90 days, and preparing into mature vinegar; and 6) filtering the mature vinegar, carrying out instantaneous sterilization at 125-135 DEG C for 4-6s, and preparing into the small rice vinegar. The production method of the small rice vinegar adopts the automatic mechanical vinegar making way, has high production efficiency and stable process conditions, and can reduce the labor intensity of the workers and meet the market demand.

The invention relates to a making method of fermentation rice flour. Common whitening long-grain rice is adopted as a raw material, fermentation broth produced from natural fermentation in the making process of the fermentation rice flour is used as a fermentation stock solution, and mixed liquid containing Lactobacillus fermentium, lactobacillus salivarius, lactobacillus plantarum and yeast is utilized in the fermentation stock solution to formulate mixed fermentation liquid. The fermentation rice flour is prepared by soaking the common whitening long-grain rice with warm water, fermenting the soaked rice with the mixed fermentation liquid at constant temperature, and subjecting the fermented rice after constant-temperature fermentation to filtering, centrifuge draining, grinding and drying in sequence. The rice flour processed in the invention contains low cadmium, has a fragrant flavor, and can be used for processing products such as rice noodles, rice cakes with better quality.

The invention discloses a suckling pig creep feed, which comprises the components in parts by weight: 100-200 parts of puffed corn starch, 150-200 parts of puffed rice meal, 100-150 parts of flour, 150-180 parts of puffed soybean meal, 60-80 parts of super steam fish meal, 50-70 parts of fermented soybean meal, 80-120 parts of whey powder with high protein, 20-30 parts of kulactic-C, 10-20 parts of peptide, 2-10 parts of composite yeast, 20-30 parts of cane sugar, 20-30 parts of glucose, 1-3 parts of table salt, 5-9 parts of monocalcium phosphate, 10-25 parts of NengBao, 7-12 parts of calciumformate, 10 parts of suckling pig creep feed premix compound, 6-10 parts of lysine, 1 part of acidulant, 1-2 parts of threonine, 1-2 parts of methionine, and 1 part of shield zinc. The suckling pig creep feed can reach the effects of promoting the growth of suckling pigs, controlling diarrhea and improving immunity effect, does not contain components homologous with the suckling pigs, and overcomes the biosafety potential safety hazard of homologous components in the existing suckling pig creep feed on live pig industry.

The invention discloses a normal full nutrient, which is characterized by being prepared into powder by using the following materials: zymolytic rice flour, polypeptide, caseinsodium, lactalbumin, malto dextrin, vegetable oil, milk powder, dietary fibers, mineral premix, vitamin premix and the like. The normal full nutrient is characterized in that: proteins and carbohydrates, which have high bioavailability and are easy to digest, are used to quickly and timely supplement nutrients and energy, which are required by the human body, so that the synthesis and repair of the tissues of the human body can be improved; and various of dietary fibers are added into the product, the gastrointestinal diseases such as astriction and diarrhea can be regulated in a bidirectional manner and the cure success rate of serious patients and the overall conditions of patients can be improved. Meanwhile, according to the gastrointestinal tract stress difference between serious patients in clinic, a low-permeability formula suitable for early intestinal nutritional support is designed for better improving and increasing the adaptability of gastrointestinal tracts.

The invention belongs to the technical field of food processing, and in particular discloses a special ferment cake powder, a method for preparing the same and application thereof. The invention is characterized in that a formula of the special ferment cake powder is designed, and the formula comprises special rice flour, a quality improver and a microorganism fermenting bacteria agent, wherein the special rice flour can be produced by the wet method or dry method; the quality improver is made of sucrose fatty acid ester, sodium stearyl lactate, alfa- amylase, xylanase, xanthan gum and sodium alginate; and the microorganism fermenting bacteria agent is a brettanomyces anomalus yeast agent (the preserve number is CCTCC NO: M209106) which undergoes separating screen and white granulated sugar. The rice ferment cake prepared by the special ferment cake powder has the advantages of unique taste and flavor of the common rice ferment cake, more stable quality, simple process, and suitability for mass production.

The production process of nutrient rice vermicelli uses rice as raw material, and includes the following steps: washing rice to remove sand, soaking, pulverizing, mixing powder, first loosening, steaming, secondary loosening, vermicelli-cutting and packaging so as to obtain the invented nutrient rice vermicelli. It is characterized by that in the process of drying the environment temp. of roasting room can be displayed and controlled by utilizing microcomputer and its program, and the invented food additive, can be added to the raw material, so that the invented rice vermicelli product possesses excellent quality, beautiful appearance, long storage time and palatable taste, etc.

The invention discloses an instant rice flour and a preparation method thereof. The instant rice flour is characterized by being prepared from the following raw materials in parts by weight: 100-110 parts of rice grains, 2-3 parts of ginseng, 1-2 parts of liquorice, 3-4 parts of spina date seed, 2-4 parts of astragalus membranaceus, 1-2 parts of agastache rugosus, 1-1.5 parts of japanese banana flowers, 2-2.5 parts of chushan lip-fern herb, 2-3 parts of millet, 3-4 parts of black soya beans, 1-2 parts of soybeans, 20-22 parts of shepherd's purse, 15-18 parts of tomatoes, 3-4 parts of mustard, 3-4 parts of honey, 60-65 parts of sleeve-fish meat, 50-55 parts of bananas and 7-8 parts of nutrition additives. The instant rice flour disclosed by the invention is good in palatability, special in flavor, sweet and delicious, convenient to store and eat, and rich in nutrient. In addition, due to the addition of multiple Chinese medicinal herbs, the instant rice flour has a health-care function, and is capable of achieving functions of reinforcing vital energy, tonifying spleen and lung, soothing nerves, nourishing liver and harmonizing stomach when being eaten frequently.

The invention relates to a method for removing heavy metal cadmium from rice by utilizing complex lactobacillus fermentation. The method comprises the following steps: crushing a rice sample with the content of cadmium of more than 0.2mg/kg, sieving, and adding deionized water; inoculating a mixed zymocyte suspension containing a lactobacillus plantarum seed culture solution and a pediococcus pentosaceus seed culture solution, standing, fermenting at a constant temperature, washing fermented rice flour with water, and centrifugally dewatering to remove free heavy metal cadmium ions in the rice; and finally, drying centrifuged rice flour wet residues. By adopting the method provided by the invention, the removal rate of the cadmium in the rice is up to 70% above; the dewatered rice flour can be used as a feed or used for producing fermented rice flour after being dried by hot air. The content of the heavy metal cadmium in the rice can be effectively reduced, and the utilization problem of the rice with the excessive cadmium is effectively solved.