623 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 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.

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.

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 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 utility model discloses vibrating screen filtering equipment for continuously conveying raw materials for producing rice noodles. The vibrating screen filtering equipment comprises a rack, a feeding fan, a guide barrel, a shearing and mixing mechanism, a vibrating screen and a discharge barrel, the feeding fan is communicated with the material guide barrel through a feeding pipeline, the shearing and mixing mechanism is arranged in the material guide barrel, the vibrating screen comprises a circular screen barrel, a screening net, a vibrating motor and a buffer spring, and a plurality of limiting baffle rings which are concentrically arranged are arranged on the screening net. The feeding fan can convey rice flour raw materials into the material guide barrel through the feeding pipeline, the shearing and mixing mechanism is arranged in the material guide barrel and can scatter cakes in the rice flour raw materials through shearing and stirring effects, and the situation that the screening effect is affected due to the cakes when the rice flour raw materials enter the vibrating screen is prevented. And the limiting baffle ring is arranged on the screening net, so that rice flour raw materials can be uniformly distributed on the screening net, the materials are prevented from being excessively concentrated in a certain area on the surface of the screening net, overload or blockage of part of the area is avoided, and the screening effect is improved.

The invention discloses a novel concrete pavement ecological snow removal repairing agent and a preparation method thereof, and relates to the technical field of repairing agents. The concrete is prepared from 125-150 parts of quicklime powder, 223-247 parts of calcium carbonate powder, 15-20 parts of glutinous rice flour, 1-2 parts of silica fume, 20-25 parts of fine aggregate, 6-9 parts of basalt fiber, 5-10 parts of calcium chloride and 278-317 parts of water, and 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 calcium carbonate powder, glutinous rice flour, silica fume, fine aggregate, basalt fiber, calcium chloride and water into a cement mortar stirrer, and stirring to obtain uniform slurry; step 2, adding quicklime powder and the rest of water, and quickly stirring to obtain glutinous rice mortar; the glutinous rice mortar prepared by doping deicing salt calcium chloride into the glutinous rice mortar has the advantages of snow removal, low temperature resistance, good durability, excellent bonding effect, rapid hardening, early strength, high strength and the like.

The invention discloses low-GI nutritional meal replacement powder and a preparation method thereof, and belongs to the technical field of preparation of low-GI meal replacement powder. The meal replacement powder is prepared from the following components in parts by weight: 10-20 parts of whey protein powder, 5-10 parts of konjaku flour, 3-5 parts of a roxburgh rose and cactus polysaccharide / sacha inchi protein compound, 3-5 parts of quinoa flour, 3-5 parts of highland barley flour, 3-5 parts of chickpea flour, 3-5 parts of corn flour, 3-5 parts of coarse rice flour, 1-3 parts of citrus fibers, 1-3 parts of pumpkin fibers, 1-3 parts of inulin and 1-3 parts of a hawthorn extract. 1 to 3 parts of blueberry extract, 0.5 to 2 parts of DL-malic acid and 0.5 to 2 parts of isomaltulose. The roxburgh rose cactus polysaccharide, the sodium alginate and the sodium carboxymethyl cellulose jointly act on the sacha inchi protein, hydrogen bonds and Van der Waals force are formed, protein degradation is slowed down, the slow release effect is enhanced, the bioavailability is improved, and the sacha inchi protein contains multiple amino acids and can assist muscle recovery; the whey protein powder and the konjaku flour are utilized, so that the raw materials are uniformly dispersed, the granularity is refined, and the brewing performance and the digestion and absorption efficiency are improved.

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.

The invention relates to a soil stabilizer for airport flying area soil surface ecological reconstruction and a preparation method thereof. The soil stabilizer is prepared from the following raw materials in parts by weight: 22-24 parts of river sand, 8-10 parts of quick lime, 8-9 parts of cement, 6.5-7 parts of alum, 4-5 parts of glutinous rice flour, 15-16 parts of realgar powder and 124-144 parts of water. The soil stabilizer has the advantages that after the soil stabilizer is used for curing the airport flying area soil surface, the airport flying area soil surface can achieve certain compactness, durability, insect repelling performance and safety under the condition that sufficient permeability is guaranteed, the maintenance cost and the maintenance frequency of the airport flying area soil surface are greatly reduced, the maintenance expenditure is saved, and the maintenance cost is reduced. And after the airport flying area is solidified, a good insect-repelling and durable effect is achieved, so that the economic benefit of airport operation can be improved, the overall safety of airport operation can be improved, and a feasible solution is provided for construction of a green airport.