80 results about "Rice milk" patented technology

The invention discloses an implant-derived exosome which is prepared by the following steps: adding cleaned and crushed colored rice flour into a PBS (Phosphate Buffer Solution) with the pH value of 6-7.4, homogenizing at a high speed, adding alpha-amylase into rice milk, performing enzymolysis for 1-2 hours under the conditions that the pH value is 6-7.4 and the temperature is 90-97 DEG C, filtering, and standing filtrate overnight; carrying out gradient differential centrifugation at 4 DEG C, collecting supernate, filtering, carrying out ultracentrifugation on filtrate at 4 DEG C and 12000-15000g for 1.5-3 hours, and collecting precipitate; and re-suspending the precipitate, enriching by using an MWCO ultrafiltration tube with the molecular weight cut-off of 100kDa, collecting the precipitate at the bottom of the ultrafiltration tube, and re-suspending in a PBS buffer solution, thereby obtaining the product. The exosome can effectively inhibit the generation of inflammatory factors, has a good inhibition effect on various pathogenic bacteria, also has an anti-oxidation effect, and has application prospects in the fields of inflammation resistance, bacteria resistance, oxidation resistance and the like.

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 rice milk production control method and system combined with digital twinning, and relates to the related field of digital twinning, and the method comprises the steps: building a rice milk dual-simulation model based on a digital twinning technology, and the rice milk dual-simulation model comprises a rice milk production simulation model and a rice milk application simulation model which are logically connected in sequence; collecting process parameters of a production line in real time to obtain a rice milk production data set, inputting the rice milk production data set into the rice milk production simulation model, and obtaining a rice milk performance data matrix through virtual simulation; and inputting the rice milk performance data matrix into a rice milk application simulation model to perform quality defect early warning, performing reverse regulation and control according to an early warning result, generating an optimization instruction, and feeding back the optimization instruction to a production line to execute real-time rice milk production control. The technical problem that in existing rice milk production control, only production link monitoring is focused, so that the rice milk application adaptability is poor is solved, and the technical effects that the rice milk production process is reversely deduced and precisely regulated from the application effect, and then the rice milk application adaptability is improved are achieved.

The application belongs to the technical field of microbial fermentation, and particularly relates to a kind of cytolysis product of mixed bacteria fermentation and a preparation method. The cytolysis product is prepared by mixed bacteria fermentation of two kinds of aerobic probiotics, i.e. Lactobacillus plantarum and Aspergillus oryzae are used as fermentation strains to carry out mixed bacteria fermentation treatment on rice milk, and membrane filtration and column chromatography system are used for filtration and enrichment, so as to obtain a cytolysis fermentation product filtrate rich in kojic acid, the content of kojic acid is greater than 200 g / L, which is significantly improved compared with conventional process. The obtained cytolysis product has no bad smell and clear color, so that the beneficial function of kojic acid can be played only with a low addition amount in cosmetics, and the addition of odor masking and color correcting auxiliaries is reduced, and the cytolysis product can be used for preparing cosmetics with skin repair, whitening and other functions.

The utility model relates to the technical field of soaking pools, and discloses a rice milk raw material soaking pool which comprises a soaking pool, a vertical box is fixedly mounted on the left side of the soaking pool, a transverse box is fixedly mounted at the top of the right side of the vertical box, a stirring mechanism is arranged in the soaking pool, a motor is fixedly mounted on the inner wall of the left side of the vertical box, and a reciprocating mechanism is arranged in the transverse box; a seat hole is formed in the bottom of the transverse box, a material frame is arranged below the transverse box, a liquid discharging pipe is arranged on the right side of the soaking pool, and a controller is arranged on the front side of the vertical box and electrically connected with the motor. Compared with the prior art, the device has the following advantages and effects that by arranging the stirring mechanism and the reciprocating mechanism, the static state of soaking liquid can be broken, rice milk raw materials are further made to make uniform contact with the soaking liquid, and each part of raw materials can fully absorb moisture and other components in the soaking liquid; therefore, the consistency and uniformity of the soaking effect are further ensured, and the soaking quality and efficiency of the rice milk raw materials are improved.

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.

This invention belongs to the field of food processing technology, specifically a method for preparing traditional resistant starch rice pudding. The method includes steaming rice, cooling and sprinkling with yeast, fermentation in a container, rinsing the rice residue with clean water, grinding into a slurry, blending, adding seasonings, three cooking processes, hot filling, and high-temperature sterilization. The innovative aspect of this invention is the addition of a water rinsing step after fermentation. Two rinses with room-temperature water remove most of the alcohol and organic acids from the rice residue, eliminating irritating substances such as alcohol and volatile acids, while preserving the natural aroma of the rice to the greatest extent. Combined with the three-cooking process, the starch in the rice pudding is fully gelatinized, producing a caramelized aroma and rich flavor similar to natural rice soup, while removing any raw or fishy taste. This results in a high degree of flavor integration and a smooth, delicate texture. The core process logic is consistent with traditional brewing, requiring no complex production equipment. The process is simple and easy to learn, and can be directly applied to the upgrading of traditional workshops, significantly improving product quality and market competitiveness.

The utility model discloses a kind of rice gruel conveying mechanisms of rice noodle processing, belong to food processing technical field, its solve the problem that processing equipment is in the state of shutdown, rice gruel will gradually occur sedimentation phenomenon inside transmission pipe. Including mounting bracket, transmission hose, rice gruel barrel, hose rotating device and material receiving and discharging device;The hose rotating device is fixedly installed on mounting bracket, the transmission hose discharge end is detachably fixed on hose rotating device, the transmission hose feed end is communicated with rice gruel barrel by water pump;The material receiving and discharging device is located below transmission hose discharge end, the material receiving and discharging device is provided with the working capacity chamber and the shutdown capacity chamber separated, the working capacity chamber is provided with rice gruel discharge port, the shutdown capacity chamber is provided with rice gruel flow return port. The device can still maintain flowing state under the state of shutdown, avoid the blockage and the occurrence of sedimentation phenomenon easily caused by shutdown.

The invention discloses purple rice yoghurt and a preparation method thereof. The purple rice yoghurt is prepared from the following components in parts by weight: 75-85 parts of raw milk, 15-25 parts of purple rice milk, 5-10 parts of purple rice grains, 2-8 parts of cane sugar, 4-6 parts of polydextrose, 0.1-0.2 part of a compound leavening agent and 0.4-0.8 part of a compound stabilizer. The preparation method comprises the following steps: mixing the raw materials according to the ratio, fermenting, and adding the purple rice milk and the purple rice grains to obtain the purple rice yoghourt. The raw materials are reasonably proportioned, the process treatment is proper, the polydextrose is added to improve the content of dietary fibers and prevent constipation, the purple rice flavor is achieved, nutrient substances of the purple rice are reserved, the taste is richer, and the health of human bodies is facilitated after drinking.

The invention discloses a method for preparing quick-rehydration dry rice noodles by adding cooked rice, and belongs to the technical field of rice noodle processing. The method takes rice as a main raw material, and comprises the following steps: S1, carrying out thermal refining on part of the rice, grinding the rice into rice flour, sufficiently soaking the rest of the rice, steaming the rice into cooked rice, and mixing the rice flour with the cooked rice to form a rice flour raw material; s2, adding water and other auxiliary materials into the rice flour raw materials according to a certain proportion, and grinding to prepare fine and uniform rice milk; s3, adding the rice flour prepared in the step S1 into the rice milk, uniformly mixing, adjusting to a proper moisture content, and then performing extrusion molding through a vermicelli extrusion molding machine to obtain rice vermicelli; and S4, cooling, refrigerating, aging and drying the extruded rice noodles to obtain the dry rice noodles. Cooked rice is adopted as one of main raw materials, the rehydration time of a final product is remarkably shortened, the dry rice noodles can be eaten only by being brewed with drinking water at the temperature of 85 DEG C or above, the rehydration time is smaller than or equal to 6 min, and the breaking rate is 1t; moreover, the mouth feel is obviously improved.

The application provides a rice starch with high content of resistant starch and a preparation method thereof, and a polylysine-Fe3O4@hyaluronic acid magnetic porous gel is added into rice slurry, the positive electricity of the polylysine and the negative electricity of the protein are adsorbed out of rice protein through electrostatic interaction, and higher purity rice starch is extracted through high-speed centrifugation and electrostatic interaction; then, gradient microwave treatment and low-temperature crystallization aging are adopted on the rice starch, and finally, the rice starch with high content of resistant starch is prepared, and the functional value of the rice starch is improved.

The application discloses a rice slurry conveying device for fresh and wet rice noodle processing and belongs to the technical field of rice noodle processing and conveying. The device comprises a side support, a transmission roller, a supporting roller, a conveying mesh belt, a supporting leg, a driving assembly, a heat dissipation fan, a mounting plate, an air outlet block, an inclined air outlet and an air deflector. A plurality of mounting plates and air inlet connecting pipes are arranged on one side of the side support, and the inclined air outlets for discharging air to the lower side are formed on the two sides of the air outlet block. The air deflector is installed on the two sides. The airflow sent by the external air blower is blown out through the inclined air outlets, guided by the air deflector and converted into vertical upward airflow, directly blown to the contact area between the rice noodle and the conveying mesh belt, and the bottom strong airflow penetrates the conveying mesh belt and impacts the bottom of the rice noodle, thereby destroying the thermal boundary layer between the rice noodle and the mesh belt. The upper and lower heat dissipation fans form a three-dimensional cooling air field, the cooling uniformity and the cooling efficiency of the rice noodle as a whole are improved, and the separation between the rice noodle and the conveying mesh belt can reduce the adhesion.

The utility model relates to the technical field of kitchen appliances, and provides a cover body assembly of a cooking utensil and the cooking utensil. The cover body assembly of the cooking utensil comprises a lining cover and a cover plate, the cover plate is installed on the lining cover, a steam valve is arranged on the cover plate, the steam valve is provided with a steam inlet communicated with an inner cavity of a cooker body of the cooking utensil and a steam outlet communicated with the outside, an air pump and a pipe assembly are arranged on the lining cover, and an air suction port of the air pump is communicated with the outside. An exhaust port of the air pump is communicated with the pipe assembly, an inserting opening is formed in the steam valve, and the pipe assembly penetrates through the inserting opening and forms an air inlet communicated with an inner cavity of the cooker body. Therefore, the distance between the cold air inlet and the steam inlet can be reduced, and the number of substances such as rice milk formed by bubble breaking in the flowing process and adhered to the inner surface of the cover body assembly is reduced; and the number of foams which are overflowed from the steam outlet of the steam valve and are not mixed with cold air in time in the inner cavity of the cooker body can be reduced, so that better foam breaking and anti-overflow effects are achieved.

The invention discloses rice fermentation liquor for enhancing energy of skin cells and mitochondria as well as a preparation method and application of the rice fermentation liquor. The preparation method comprises the following steps: S1, enzymolysis: preparing rice milk, and adding a set amount of beta-glucanase for hydrolysis so as to release saccharides and oligosaccharides; step S2, a fermentation step: adding saccharomycetes Saccharomyces veronae and Lactiplantibacillus plantarum for co-culture, so that micro-aerobic or intermittent aeration is kept in a fermentation space, and nucleosides can be generated in a metabolic pathway; s3, a separation and enrichment step: performing filtration and screening to retain small molecule nucleoside / nucleotide; and then through selective enrichment, nucleoside enriched components are collected. According to the rice fermentation liquor for enhancing the energy of the skin cells and mitochondria and the preparation method and application thereof, the energy of the cells and the mitochondria can be improved through the rice fermentation liquor, the bioavailability of nutrient substances of the fermentation liquor is improved, and it is guaranteed that functional components penetrate into the submuscular layer.

According to the automatic steamed vermicelli roll machine, a plurality of mechanisms are arranged and matched with one another, when steamed vermicelli roll is made, a tray push-pull mechanism pushes a tray into a feeding chamber, and in the pushing-in process, an oil spraying mechanism and an oil brushing mechanism are matched with one another to brush oil on the upper surface of the tray; after the tray push-pull mechanism pushes the whole tray into the feeding chamber, the whole tray is completely brushed with oil, then the rice milk injection mechanism injects rice milk into the head end of the tray, meanwhile, the tray push-pull mechanism pulls the tray out of the feeding chamber, and in the pulling-out process, the rice milk injection mechanism fills the tray with the rice milk; in the process that the tray is pulled out outwards, rice milk on the tray can be scraped to be flat, the rice milk can be evenly laid on the upper surface of the tray, finally, the tray push-pull mechanism is matched with the lifting table to push the pulled-out tray into a cooking chamber to be steamed, mechanical operation is basically achieved in the whole steamed vermicelli roll making process, the operation difficulty is lowered, and the production efficiency is improved. And the manufacturing efficiency is greatly improved.

The invention relates to the technical field of cooking equipment, and discloses an exhaust assembly, a cover body assembly and cooking equipment, the exhaust assembly comprises a ball seat, an air flow channel is arranged in the ball seat, and a first air inlet communicated with the air flow channel is formed in the side wall of the ball seat; the anti-blocking cover is connected with the ball seat, the anti-blocking cover comprises a main body part located at the end of the ball seat and a connecting part surrounding the ball seat, the main body part is provided with a second air inlet communicated with the airflow channel, and the first air inlet is higher than the connecting part. The first air inlet is higher than the connecting part, so that the flowing path of air flow in the pot is an air flow channel which firstly faces upwards, then turns around and enters the ball seat through the first air inlet, the flowing path of the air flow in the pot is complex, and the risk that food materials such as rice milk, rice grains, mung beans, coarse cereals and laver block the first air inlet is reduced.

The utility model discloses a water resource recycling system for soaking rice in yellow wine. The water resource recycling system comprises a rice metering and soaking system, a wet rice pre-fermentation processing system and a rice milk recycling system, in the rice metering and soaking system, a rice-water mixing tank is cleaned through rice milk in a rice milk recycling pipeline connected to the rice milk recycling system, and rice in the rice-water mixing tank is soaked through water connected through a recycling water pipeline; in the wet rice pre-fermentation processing system, a pre-fermentation rice soaking tank performs fermentation through rice-water mixed liquid output by a rice metering and soaking system and rice milk water in a rice milk water recycling pipeline connected with a rice milk water recycling system; in the rice milk recycling system, each group of rice milk recycling tanks cools rice soaking water output from the wet rice pre-fermentation processing system and water introduced into a tap water input pipeline and a CIP cleaning pipeline, and then the cooled rice soaking water and water are respectively conveyed to a rice-water mixing tank and a pre-fermentation rice soaking tank through rice milk recycling pipelines for recycling. According to the utility model, full and reasonable utilization of water resources is realized.

The utility model discloses a rice milk antifouling mechanism of a rice flour machine, which comprises a coupling for connecting an extrusion mechanism and a transmission mechanism, the coupling comprises a bearing sleeve arranged between a left support frame plate and a right support frame plate, and a coupling shaft is arranged in the bearing sleeve through a left bearing assembly and a right bearing assembly; the extrusion mechanism comprises an extrusion screw coaxially arranged in an extruder barrel, the extruder barrel is coaxially installed on a supporting frame plate on one side, the corresponding end of the connecting shaft penetrates through a hole formed in the supporting frame plate, extends into the extruder barrel and is connected with the extrusion screw, and sealing pieces are arranged on the connecting shaft on the two sides of the hole. A drain outlet communicated with the hole is formed in the bottom of the support frame plate; the other end of the connecting shaft penetrates through a hole formed in the corresponding supporting frame plate and extends out, and a driven belt wheel of the transmission mechanism is installed at the extending end of the connecting shaft. A worker can intuitively find rice milk or oil stain from the drain outlet to judge the failure condition of the sealing element and replace the sealing element in time.

The preparation method comprises the following steps: mixing rice flour, poria cocos powder, lotus seed powder, buckwheat powder and carrot powder according to a ratio, adding a proper amount of water, humidifying to control the water content of the slurry to obtain rice milk, steaming the rice milk with steam, and drying to obtain the spleen-tonifying health-care rice flour. And then performing extrusion forming, continuous rod hanging, low-temperature aging treatment, blowing and loosening, re-steaming, rinsing and cutting, drying, infrared sterilization, metering and packaging according to a conventional method to obtain the finished product of the spleen-tonifying health-care rice noodles. The poria cocos, the lotus seeds, the buckwheat and the carrots have the effect of tonifying the spleen, so that the health-care effect of the rice flour is increased, the variety of the rice flour is enriched, the requirements of people on functional healthy staple food are met, and the health condition of the people is improved. The dried bean curds also have the advantages of being rich in vitamins and minerals, free of nutrient loss, soft in mouth feel, good in taste, free of any artificial preparation, purely natural, free of side effects on human bodies, unique in flavor, free of impurities, safe to eat, simple in process and the like.

The application belongs to the technical field of rice product processing and relates to a forming device and method for rice product processing, which comprises a mounting frame, a support, a collecting frame, side plates, a heating mechanism, a conveying mechanism and an extruding mechanism. The support is connected with the mounting frame at the top. The mounting frame is connected with the side plates on both sides. The support is connected with the collecting frame for collecting finished products. The collecting frame is provided with the heating mechanism for heating and forming rice pulp. The support is provided with the conveying mechanism for conveying rice pulp. The mounting frame is provided with the extruding mechanism. After the rice pulp is added into the discharge groove, the discharge groove can be extruded by the extruding rod, so that the discharge groove is deformed, the rice pulp can flow better in the discharge groove, the rice pulp is flattened in the discharge groove, the thickness of the processed product is uniform, and the processing quality of the rice product is ensured.

The utility model discloses a material viscosity detection device in a yellow rice cake processing technology, which comprises a main body seat, a test cylinder is arranged at the center of the upper surface of the main body seat, sliding rails arranged along the vertical direction are uniformly distributed around the test cylinder on the periphery of the upper surface of the main body seat, and a connecting rod capable of sliding up and down is arranged on the inner side of each sliding rail. The inner side ends of the connecting rods are connected to one ends of vertical rods, and the other ends of the vertical rods vertically extend downwards and are provided with balls. According to the utility model, the viscosity of the produced raw material glutinous rice cake can be measured, and the quantitative mixing proportion of rice milk and glutinous rice is further adjusted, namely the glutinous rice is added when the viscosity is low, and the rice milk is added when the viscosity is high until the viscosity meets the standard, so that the stability of the processed yellow glutinous rice cake product is ensured.

The invention provides a preparation method of instant pueraria lobata rice tea electuary, and relates to the field of instant pueraria lobata rice tea electuary. The preparation method of the instant pueraria lobata rice tea granule comprises the following steps: frying rice: frying the rice to be brown; soaking: adding the brown rice grains into water, and soaking for 2 hours at the temperature of 45-60 DEG C; the weight ratio of the brown rice grains to the soaking water is 1: 51: 10; pulping: pouring the soaked rice grains and water into a pulping machine for pulping; gelatinizing: heating the ground rice milk to 90 DEG C to 95 DEG C, and preserving heat for 1030 minutes; cooling: cooling the gelatinized rice milk to 45 DEG C; according to the preparation method of the instant pueraria lobata rice tea electuary, after fried rice is ground into thick liquid through a biological enzymolysis technology, starch molecules in the rice thick liquid are subjected to enzymolysis under a certain condition by adopting medium-temperature alpha-amylase to form active polysaccharide components which are completely dissolved in water, so that the problem of water solubility of rice tea powder is solved, and the rice tea powder is completely dissolved in water.

The invention discloses a conveying mechanism for rice noodles, a bamboo section processing method and a production line, and relates to the field of rice noodle production equipment.The bearing part of the conveying mechanism is made of bamboo materials, the rice noodles make direct contact with the bamboo materials of the bearing part, and the effect of integrating conveying, airing and aroma enhancement can be achieved; the processing method comprises the steps of bamboo section type selection, machining and processing, the bamboo sections can meet the safety and strength requirements of food and a conveying mechanism, the production line comprises a rice flour steaming mechanism, a roller conveying mechanism and a material guiding inclined plate, rice milk is guided to the roller conveying mechanism through the material guiding inclined plate after being steamed in the rice flour steaming mechanism, and the roller conveying mechanism is guided to the roller conveying mechanism through the material guiding inclined plate. And the roller drives the rice noodles to be conveyed forwards, so that conveying, airing and aroma enhancement are integrated.

The utility model relates to a rice noodle making equipment of automatic feeding, it has: support, tray, feeding mechanism, push -and -pull mechanism and rice milk supply device, is equipped with the temporary storage space on the support, satisfies the tray implantation storage, feeding mechanism installs on the support and has the syrup outlet that can move in the upside of tray, the syrup outlet obtains the quantitative rice milk from rice milk supply device and in the moving process will rice milk output to the tray, push -and -pull mechanism installs on the support, and push -and -pull mechanism is used for pushing and pulling tray, makes the tray obtain the dynamic of shaking syrup flattening and the motion attribute of in and out the steamer, the utility model discloses the syrup outlet obtains the quantitative rice milk from rice milk supply device and in the moving process will rice milk output to the tray, then through push -and -pull mechanism push -and -pull tray, make the tray obtain the dynamic of shaking syrup flattening and the motion attribute of in and out the steamer, realize automatic feeding, and guarantee the weight and the thickness of every portion of rice noodle, alleviate the labor intensity of operator, simple structure, convenient operation, low investment cost.

The utility model provides a kind of rice powder block extrusion equipment, comprising: several groups of pressing frame, the pressing frame includes loading frame and several groups of pressing strip, the loading frame includes the outer frame of square structure. And several groups of inner partition strip connected to the inside of outer frame, the inner partition strip parallel arrangement and form assembly space in twos, different pressing strip is respectively arranged in different assembly space;Multiple pressing frame interval distribution, multiple rice pulp bag flatly formed rice pulp layer and fill into the space between pressing frame and between pressing frame and base, rice pulp bag and pressing frame are close to base simultaneously after pressing frame top is pressed.The loading frame provided by the utility model reduces the one-by-one placement process of pressing strip after integration treatment, reduces the time consumed by stacking and piling, and improves the efficiency of the stacking and piling process.

According to the steamed vermicelli roll machine, a driving structure and a storage barrel are both detachably arranged on a machine body, the driving structure is detachably connected with a stirring structure, when a worker fills rice milk into the storage barrel, the worker can remove the connection between the driving structure and the stirring structure, and the stirring structure can stir the rice milk in the storage barrel; therefore, on the premise that the driving structure is still installed on the machine body, the storage barrel is independently taken out of the machine body, then a worker can input rice milk into the storage barrel, then the storage barrel is installed on the machine frame again, and the driving structure is connected with the stirring structure. Therefore, in the steamed vermicelli roll machine, the storage barrel can be independently taken down from and installed on the machine body relative to the driving structure, and the storage barrel can be taken and placed on the machine body more simply and conveniently.

This invention relates to the field of control technology and discloses a method and system for optimizing process parameters in rice cake production. The method includes: real-time detection of the viscoelasticity of rice paste in the cooking zone; analysis of the non-equilibrium region of starch gelatinization in the cooking zone based on the phase hysteresis corresponding to the viscoelasticity; calculation of the difference in water migration rate between adjacent non-equilibrium regions; injection of steam pulse disturbance into the region with the largest difference in water migration rate, while simultaneously detecting the propagation response trajectory of surface microcracks in the rice paste; locating the structural stress concentration area of ​​the surface microcracks based on the curvature abrupt change point of the propagation response trajectory; and dynamically correcting the pressure gradient parameters of the roller press and the temperature drop rate parameters of the cooling zone in the cooking zone according to the spatial coupling degree between the structural stress concentration area and the non-equilibrium region. This invention can solve the technical transformation from passive control to active optimization, improving the uniformity, textural stability, and yield of rice cake production.

The invention relates to the technical field of black rice eating, discloses a scientific black rice eating method, and aims to solve the problem that most people are unwilling to eat black rice due to the fact that black rice is not peeled and rough in taste at present. The black rice is directly brewed for drinking; black rice residues after tea making can be used for feeding poultry and birds such as chickens, ducks and geese, and waste is avoided. According to the black rice tea, the unpeeled black brown rice can be used for making tea after being washed and fried, the black rice tea is one of foods selected by human beings to replace tea leaves in the future, and various diseases such as three highs, cardiovascular and cerebrovascular diseases, diabetes mellitus, cancers, rheumatism, eye diseases and anemia can be prevented and treated by drinking the black rice tea for a long time; the washed black rice and the soybeans can be directly processed into rice milk for drinking, the black brown rice and the soybeans are pulped together by a soybean milk machine to be good in taste, and in addition, the peeled black rice is the same as rice cooking and porridge cooking methods of white rice, so that the method is simple and convenient.

This utility model discloses a homogenizer for producing natural rice milk, belonging to the field of rice milk production technology. It includes a feed pipe, a plunger pump, and a multi-stage homogenizing valve. A one-way valve is installed on the feed pipe. The feed end of the plunger pump is connected to the feed pipe. The feed end of the multi-stage homogenizing valve is connected to the discharge end of the plunger pump. The multi-stage homogenizing valve includes a valve body, a primary valve core, and a secondary valve core. A mixing mechanism is installed within the valve body between the primary and secondary valve cores. The multi-stage homogenizing valve of this utility model adopts a structure of a primary valve core, a mixing mechanism, and a secondary valve core. The material passes through these three parts sequentially, achieving graded homogenization. The primary valve core initially processes the material, the mixing mechanism further mixes the material, and the secondary valve core performs deep homogenization. This graded processing can more effectively break down material particles, resulting in a more uniform particle size distribution, a finer texture, and improved product quality in the natural rice milk.