463 results about "Rice flour" patented technology

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

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

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

The 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 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.

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

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

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

The invention discloses a distiller's yeast for rice wine production and a preparation method thereof. The preparation method pre-treats DM-301 macroporous adsorption resin and SiO2 aerogel with anhydrous ethanol and β-phenylethanol solution, then adds flour, water, edible yeast and acetic acid for the first fermentation, adds flour and lactic acid for the second fermentation to make filling material, and finally rice flour, filling material, mother koji and water are made into koji balls in a certain proportion, and the koji is dried in the air. The preparation method of the distiller's yeast of the present invention is similar to the step of making bread. The prepared distiller's yeast can not only suppress the pollution of some pathogens and miscellaneous bacteria, but also make full use of the loose and porous characteristics of the filling material to promote the growth of yeast and rhizopus, improve the survival ability of beneficial bacteria, and then shorten the fermentation time, improve the fermentation efficiency of rice wine, and improve the quality of the brewed rice wine and yellow wine.

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

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

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

The present disclosure is directed to novel method and formulation for producing egg free and gluten-free bread with a dough system providing an improved texture (softness, chewiness, moisture), shape (large baguette), appearance and taste, used for garlic toast and other applications. The formulation includes a combination of gluten-free flours (tapioca starch-modified, corn starch, potato starch, rice flour), leavening agent, binding agents (hemp heart protein and hydroxypropyl-methylcellulose HPMC), and additives to achieve a desired bread product suitable for individuals with gluten intolerance or celiac disease. The method involves specific steps to mix, proof, shape, and bake the dough to ensure optimal quality and consistency of bread slices used for garlic toast application and other bakery products.

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

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

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

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

The invention relates to the technical field of baijiu brewing, and particularly discloses a method for increasing the content of cobaene in fen-flavor baijiu by adding fructus amomi in the brewing process, which comprises the following steps: adding fructus amomi powder into green-skin Guanyin koji according to 20% of the total mass of the koji for mixed fermentation; the green coating white clay koji is prepared from 1-3 parts of rice bran, 1-3 parts of mold koji and 5-10 parts of white clay, the mold koji is prepared by inoculating and culturing mother koji according to 1.5-2.5% of the mass of rice flour, and the mother koji comprises rhizopus oryzae, saccharomyces cerevisiae and Wickerhasenula polymorpha. The efficient synthesis of the cubene in a non-transgenic way is realized in the fen-flavor liquor for the first time.

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

The invention discloses a method for preparing prefabricated powder with a low grain breakage rate based on rice. The invention provides a production process flow system for crushing rice starch grains into powder through a soaking and rubbing method and a method for preparing prefabricated powder by using the production process flow system. The production process flow is systematically integrated and fully combined with the quality standard and related attributes of the rice products, meets the characteristics of raw material properties, molecular structures and the like, determines the technical index requirements of the product industrial production process flow and the crushing and milling production related equipment, productivity and the like, and can solve the problem of quality stability of fine crushing and milling of the rice products. The grain size of the grains is 100 meshes, the sieving rate is more than 99.8%, meanwhile, the breakage rate of the granular starch is stabilized to be less than 5%, and the productivity is 30-8000kg per hour. And a process quality stable foundation is laid for producing industrial products by finely grinding raw material grains in industries such as rice products and the like.

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

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

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