120 results about "Rice milk" patented technology

The invention relates to the technical field of food production quality, in particular to a safety traceability system and method applied to food production quality. The method comprises the following steps: extracting raw material processing and storage environment characteristics based on an obtained rice milk production log, evaluating the stability of raw materials, and predicting the property change degree of the raw materials; according to the property change condition of the raw material, detecting the structural efficiency attenuation trend of the processing apparatus, evaluating the pollution interference intensity in the quality control chain, and determining the quality coupling imbalance trend in the production process; predicting the abnormal pressure condition in the package according to the imbalance trend, and further evaluating the oxidative deterioration aggravating trend of the rice milk in the storage process according to the abnormal pressure condition; in combination with an oxidative deterioration risk assessment result, tracing production flow abnormity, and optimizing a rice milk production chain according to tracing data; according to the invention, through product quality safety traceability, the stability of food full-link production is improved.

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.

The invention discloses caramel color with low 4-methylimidazole content and a preparation method of the caramel color. S1, raw material pretreatment; s2, mixing rice milk and gelatinizing; s3, liquefying; s4, performing saccharification; s5, protease enzymolysis: protease is added into the saccharified rice milk for enzymolysis, and the content of amino nitrogen in enzymatic hydrolysate is controlled to be 0.25%-0.55%; and S6, high-temperature and high-pressure reaction: adjusting the pH value of the enzymatic hydrolysate after precipitation removal to 10.0-13.5, putting the enzymatic hydrolysate into a high-pressure reaction kettle, and stirring and reacting for 30-50 minutes under the conditions that the temperature is 130-160 DEG C and the pressure is 0.3-0.4 MPa to obtain the rice caramel color. According to the method, the broken rice or the low-value rice is taken as the raw material, and the caramel color with high color rate and 4-MI content lower than 20mg / kg can be prepared by combining a multi-enzyme synergistic enzymolysis technology with short-time high-pressure and high-temperature reaction, so that the problem that the caramel color prepared in the prior art is difficult to realize high color rate and low 4-MI content at the same time is solved.

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 invention relates to the technical field of nano-composites, in particular to a rice milk beverage and a preparation method of the rice milk beverage and a nano-composite dispersion system.The preparation method of the nano-composite dispersion system comprises the steps that rice enzymatic hydrolysate serves as a matrix, and an active peptide-oligosaccharide composite system is obtained through a composite enzymolysis technology; then self-assembling with curcumin to form a nano compound; and finally, multi-stage homogenization and chitosan-sodium carboxymethyl cellulose synergistically stabilize to prepare the product. The rice milk beverage prepared by the method is rich in active ingredients such as curcumin, can be more effectively absorbed by a human body, and has high bioavailability, antioxidant activity and good sensory characteristics; meanwhile, the product stability is good, the technical problems of poor dispersion of fat-soluble components and inactivation of heat-sensitive substances in a traditional rice milk beverage can be effectively solved, and the problems of obvious layering, precipitation and the like cannot occur in the storage process.

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 utility model relates to a rice noodle machine variable-pitch auger structure with a wet milk backflow function in the technical field of rice noodle machine augers, which comprises a twisting rod, a micro-pitch twisting pattern and a variable-pitch twisting pattern, the structure arrangement of the micro-pitch twisting pattern is adopted, uniform-speed stirring is carried out in the state of pitch micro-pitch, so that rice milk is fully stirred, and the variable-pitch twisting pattern is added, so that the stirring speed of the rice milk is increased. After the rice milk is stirred at a constant speed, the pressure bearing performance of the rice milk is increased through instantaneous pressure formed by distance reduction, so that particles in the rice milk are further reduced, the structure of stirring at a constant speed and then stirring at a variable distance is adopted, the mode of stirring at a constant pressure and then stirring at a pressurized pressure is essentially formed, and the rice milk is discharged through a porous opening in the top of the discharging groove. By means of multiple times of stirring formed by backflow, the rice milk is finer, smoother and softer, the product quality is improved, meanwhile, the step of pouring the rice milk into the stirring device again is omitted, and the effect of improving the working efficiency is achieved.

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.

The invention discloses highland barley red yeast rice powder and a processing method thereof, and belongs to the technical field of processing. The processing method comprises the following steps: step 1, preparing rice milk; step 2, enzymolysis; step 3, adjusting the pH value of the enzymolysis rice milk, then inoculating monascus, and fermenting at 35-37 DEG C, firstly, within 0-10 hours, the ventilation volume of a fermentation tank is 80-100L / h, and the stirring speed is 200-250r / min; then within 10-30 hours, the ventilation capacity of the fermentation tank is kept to be 40-50 L / h, and the stirring speed is kept to be 100-120 r / min; and finally, within 30-40 hours, keeping the ventilatory capacity of the fermentation tank to be 0 and the stirring speed to be 10-20 r / min, and after fermentation is completed, concentrating and spray-drying to obtain the highland barley red yeast rice powder. The highland barley red yeast rice powder can be eaten after being brewed with boiled water without cooking, retains the original flavor characteristics of highland barley, is free of peculiar smell, high in calcium and rich in selenium, and is especially suitable for middle-aged and elderly people to eat.

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 discloses a prostate health-care product and a preparation method thereof. The prostate health-care product is prepared from the following raw materials in parts by weight: 1 to 3 parts of herba epimedii extract, 2 to 5 parts of herba taraxaci extract, 3 to 8 parts of herba euphorbiae speciosae-adiantum capillus-veneris composite extract, 50 to 70 parts of fermented black rice-purple rice milk, 10 to 15 parts of chestnut polysaccharide, 5 to 8 parts of walnut oil microcapsules, 4 to 6 parts of carrageenan-grapefruit oil composite colloid and 1 to 2 parts of fructus viticis antioxidant. According to the invention, the herba epimedii and the melastoma are slowly released through the fermentation substrate, so that the bioavailability is improved; active ingredients are released in an intestinal pH environment by a microencapsulation technology, so that stomach stimulation is reduced; and the nori-liquorice coating covers the bitter taste, so that the patient compliance is high.

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 invention relates to the technical field of 3D printing food, in particular to easy-to-swallow cheese mousse suitable for 3D printing and a preparation method of the easy-to-swallow cheese mousse. The cheese mousse easy to swallow is prepared by the method. The method comprises the following steps: heating and stirring milled rice with embryo and buffalo milk according to a required mass ratio to obtain a mixture; uniformly grinding the mixture to obtain mixed rice milk; based on 100 parts by mass of the mixed rice milk, firstly adding 5 parts of trehalose, 3 parts of cheese and 0.3 part of seaweed meal into the mixed rice milk, uniformly stirring and mixing, then adding 1-3 parts of citrus fibers, and carrying out one or more times of homogenization treatment to obtain a semi-finished product; and sterilizing the semi-finished product, and performing 3D printing to obtain the cheese mousse product easy to swallow. According to the preparation method, the 3D printing easy-swallowing cheese mousse product which is good in texture regulation and control and nutrient enrichment can be prepared, and the 3D printing product can have good printing precision and printing stability.

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 utility model relates to the technical field of electric cookers, in particular to an intelligent temperature and pressure control electric cooker which comprises an electric cooker body, a closed cooker cover, an intelligent control panel, a pressure release valve, a rice milk anti-overflow assembly, a portable steaming rack assembly, an inner container pot and supporting legs. A closed cooker cover is hinged to the upper end part of the electric cooker body; an intelligent control panel is arranged at the side end part of the electric cooker body; a pressure release valve is arranged at the upper end part of the closed pot cover; a rice milk anti-overflow assembly is arranged in the electric cooker body; a portable steaming rack assembly is arranged in the electric cooker body; an inner container pot is arranged in the electric cooker body; and supporting legs are mounted at the lower end part of the electric cooker body. According to the electric rice cooker, the intelligent control panel is used for adjusting and controlling according to the temperature in the inner container pot during cooking, when the pressure in the pot is too high, the pressure in the pot is reduced through the pressure release valve, the rice milk surrounding and blocking disc can surround the outer side of the electric rice cooker body by a circle, and when rice milk water in the inner container pot is boiled and seeps outwards, the rice milk water can flow into the rice milk surrounding and blocking disc.

According to the steamed vermicelli roll processing device, when a conveying belt passes through a feeding station, a feeding assembly can evenly spread rice milk on the conveying belt, and then when the conveying belt passes through a processing station, a heating assembly can heat the rice milk on the conveying belt to form steamed vermicelli rolls. The steamed vermicelli roll can be evenly spread on the conveying belt, then the conveying belt conveys the steamed vermicelli roll to the tail end of the conveying belt, under the action of gravity, the steamed vermicelli roll can fall into the material receiving disc below the tail end of the conveying belt, and in the process that the steamed vermicelli roll falls into the material receiving disc from the conveying belt, the steamed vermicelli roll is in an open state; the spray head of the oil spraying assembly is arranged on the side of the material receiving disc, and the nozzle of the spray head directly faces the middle area between the material receiving disc and the tail end of the conveying belt, so that edible oil sprayed out of the nozzle can be uniformly attached to the surface of steamed vermicelli roll, and the taste of the steamed vermicelli roll is improved.

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.