188 results about "Rice milk" patented technology

The invention provides a management method for promoting cutting rooting of acanthopanax senticosus, and relates to the technical field of artificial breeding of acanthopanax senticosus. The management method mainly comprises the steps that a soaking solution prepared from indoleacetic acid, pyroligneous liquor and walnut green seedcase extract and a disinfectant prepared from quick lime and cooked rice milk are arranged to treat cutting branches, and river sand, a walnut green seedcase treatment material, perlite and organic fertilizer are arranged as cutting media to conduct cutting treatment on the acanthopanax senticosus. According to the method, the defects in the prior art are overcome, the survival rate of acanthopanax branch cuttage is effectively increased, cuttage rooting of acanthopanax is further promoted, the growth efficiency of cuttage seedling raising is improved, and later transplanting and planting are facilitated.

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 milk coffee beverage and a preparation method thereof, and belongs to the technical field of coffee beverages. The preparation method of the rice milk coffee beverage comprises the following steps: mixing brown rice milk and glutinous rice milk to obtain mixed rice milk; adding a compound enzyme into the mixed rice milk, and carrying out enzymolysis and pre-gelatinization to obtain pre-gelatinized rice milk, wherein the compound enzyme comprises cellulase and amylase; gelatinizing the pre-gelatinized rice milk to obtain gelatinized rice milk; whey protein powder is added into the gelatinized rice milk for hydration, and homogenization treatment is performed to obtain homogenized rice milk; adding compound bacteria into the homogenized rice milk, and fermenting to obtain fermented rice milk, wherein the compound bacteria comprise saccharomycetes and lactic acid bacteria; the fermented rice milk and coffee are mixed to obtain the rice milk coffee beverage. The prepared rice milk coffee beverage can replace milk to improve bitterness and roughness of coffee, people with lactose intolerance can be cared, discomfort caused by lactose intolerance is reduced, and the rice milk coffee beverage has unique flavor.

The utility model provides an automatic steamed vermicelli roll machine. The automatic steamed vermicelli roll machine comprises a rack; the steam box is arranged on the rack, a containing space used for containing water is formed in the steam box, and a heating module is arranged at the bottom of the steam box and used for heating the water in the containing space to form steam; the conveying module is arranged on the rack and used for conveying the rice milk to the position over the steam box so that the steam can be adopted for cooking the rice milk, and steamed vermicelli rolls obtained after cooking are moved out of the position over the steam box; the material receiving module is used for receiving the steamed vermicelli roll which is conveyed by the conveying module and arranging the steamed vermicelli roll into the size capable of being put into a dinner plate; and the discharging module is used for conveying the dinner plate to receive the steamed vermicelli roll tidied in the receiving module.

The invention relates to a rice milk beverage and a preparation method thereof. Based on the total mass of all the raw materials of the rice milk beverage, the rice milk beverage comprises the following raw materials in percentage by mass: 0.5-6% of glutinous rice flour, 1-6.5% of enzymolysis rice flour and the balance of water, the viscosity of the rice milk beverage at the ambient temperature of 25 DEG C is 25-300 cp. The preparation method of the rice milk beverage comprises the following steps: S1, mixing the first mixture; the first mixture comprises water and enzymolysis rice flour; s2, gelatinizing the second mixture to obtain a gelatinized substance; the second mixture comprises glutinous rice flour and the mixed first mixture; s3, homogenizing the third mixture for the first time, sterilizing, and then homogenizing for the second time; the third mixture comprises the gelatinized material. The glutinous rice flour, the enzymolysis rice flour and the like are used as base materials, the natural glutinous rice fragrance rice milk beverage is prepared through a special processing technology, and the product is endowed with natural rice fragrance and mellow taste.

The invention relates to the technical field of food processing, in particular to a high-fiber rice cake and a preparation method thereof.The high-fiber rice cake is prepared from, by mass, 60-75 parts of rice flour, 25-40 parts of modified porous starch, 2-3 parts of saccharomyces cerevisiae, 10-20 parts of white granulated sugar, 6-10 parts of chequer-shaped indocalamus leaf fiber extract, 2-4 parts of fructo-oligosaccharide and 30-40 parts of water; the preparation method comprises the following steps: S1, uniformly mixing the saccharomyces cerevisiae, the white granulated sugar and the water according to the formula ratio to obtain saccharomyces cerevisiae liquid; s2, adding the modified porous starch into a yeast liquid, uniformly stirring, then adding the remaining raw materials, continuously stirring until the mixture is pasty, and meanwhile, performing ultrasonic treatment for 10-30 minutes to obtain rice milk; s3, fermenting the rice milk in a constant temperature box at 30-35 DEG C for 2-6 hours to obtain fermented rice milk; and S4, steaming the fermented rice milk, and cooling to obtain the high-fiber rice cake. According to the method, the high-fiber rice cake can be prepared only through one-time fermentation, internal holes are compact and uniform, and the high-fiber rice cake is rich in soluble dietary fibers.

The invention discloses red rice milk fermented rice koji based on biological fermentation and a preparation method of the red rice milk fermented rice koji. The red rice milk fermented rice koji is prepared by inoculating a culture base material with a composite strain containing Hahndrikia coagulans YTQ15, and fermenting. The hatherdrikia coagulans YTQ15 is an excellent strain with strong amylase production capacity and high temperature tolerance, and can form a composite strain with rhizopus oryzae, saccharomyces cerevisiae and monascus purpureus, and the composite strain and the rhizopus oryzae, the saccharomyces cerevisiae and the monascus purpureus jointly ferment a culture base material composed of rice bran, lotus seed hulls and rice flour to prepare the rice koji. The prepared rice koji has good liquefying and saccharifying effects on brown rice and other raw materials, and the alcoholization level is low; the rice koji is stable in quality and convenient to use, a rice milk product prepared from the rice koji has bright natural monascus red color and has both rice fragrance and fermentation fragrance, and the ethanol content is 0.5% or below.

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 relates to the technical field of rice flour fermentation, in particular to a method for preparing rice flour by using an enzymolysis technology. Comprising the following steps: S1, crushing rice, soaking, absorbing water, softening, draining, adding water, blending into rice milk, and adding an enzyme preparation into the rice milk to form enzymolysis rice milk; s2, the enzymolysis rice milk is poured into an enzymolysis cavity in enzymolysis equipment, an enzymolysis plate with holes in the enzymolysis cavity can extrude the enzymolysis rice milk in the enzymolysis cavity, the enzymolysis rice milk is pressed to penetrate through the holes in the enzymolysis plate back and forth, and finally enzymolysis liquid is formed; s3, the enzymatic hydrolysate is filtered and concentrated to form a concentrated solution, the concentrated solution is subjected to spray drying to form powder, and enzyme rice flour is obtained; the enzymolysis rice milk is put into the enzymolysis cavity with the enzymolysis plate with the holes, so that the enzymolysis plate moves in the enzymolysis sealed enzymolysis process in the enzymolysis cavity, the enzymolysis rice milk in the enzymolysis cavity can penetrate through the holes in the enzymolysis plate to be dispersed, and the situation that the enzymolysis effect of rice noodles is affected due to the fact that the enzymolysis rice milk is caked is avoided.

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 invention relates to the field of food processing, in particular to a forming device for infant rice cake making. The existing forming device is inconvenient to realize quantitative blanking, so that the specifications of rice cakes are not uniform enough, food pollution is easily caused by waste residues in the manufacturing process, and the pressed and formed rice cakes are easily adhered to a mold and are not easy to demold. The invention discloses a forming device for making infant rice cakes. The forming device comprises six bottom blocks and the like. A bottom plate is fixedly connected among the six bottom blocks, two guide rails are fixedly connected to the bottom plate, two supporting bent arms are fixedly connected to the bottom plate, and electric sliding blocks are slidably connected to the two guide rails. The baffle is blocked between the infrared transmitter and the infrared receiver, so that the feeding time of the rice milk is controlled, the rice milk is more convenient to feed quantitatively, and the pressed rice cakes are more uniform in specification.

The invention relates to the field of preparation of rice drinks, in particular to a preparation method of a rice drink, which comprises the following steps: S1, cleaning rice, and soaking for 25 minutes in summer and 35-40 minutes in winter; s2, adding water into the soaked rice according to the material-liquid ratio of 1: 12.5, and smashing the rice into pulp by pulping equipment; s3, adjusting the pH value of the rice milk to 5.0-5.6, and adding high-temperature alpha-amylase for liquefying; s4, adding saccharifying enzyme into the liquefied rice milk for saccharifying; s5, adjusting the pH value of the saccharified raw materials to 6.5-7.5, and adding protease for enzymolysis; s6, the rice milk obtained after enzymolysis is filtered through a 200-mesh filter; s7, the rice milk is compounded with oat juice, and white sugar, an emulsion stabilizer and curdlan are added for blending; s8, the compound mixture is homogenized through a high-pressure homogenizer; s9, performing sterilization treatment on the rice juice beverage; and S10, performing sterile filling on the sterilized rice juice beverage, and converting the rice into the rice beverage which is good in stability and not easy to stratify through a series of process steps.

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 invention discloses a preparation method of instant rice vermicelli, which comprises the following steps: (1) soaking rice in water, grinding the soaked rice into rice milk, and sieving; dehydrating the rice milk to obtain wet rice flour; (2) pouring the wet rice flour and a starch auxiliary material into a stirrer, uniformly mixing, and adjusting the moisture content to be suitable for preparing rice vermicelli, so as to obtain mixed powder; the starch auxiliary material is mung bean starch; (3) putting the mixed powder into a rice flour machine, and performing gelatinization and extrusion to obtain wet rice vermicelli; and (4) aging the wet rice vermicelli obtained in the step (3) at room temperature, and then drying to obtain the instant rice vermicelli. The rice vermicelli prepared by the method is good in rehydration property and short in rehydration time.

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 provides a management method for improving the anti-freezing capacity of coconut trees, and relates to the technical field of coconut planting. The management method comprises the steps that brassin, alpha-phellandrene, citrus essential oil, xylan nanocrystals, monopotassium phosphate and cooked rice milk are adopted for preparing an anti-freezing solution, the anti-freezing solution is diluted by 30-50 times to conduct spraying treatment on tree heads, branches and leaves of the coconut trees, the anti-freezing solution is diluted by 10-15 times, and the anti-freezing solution is sprayed to trunks and roots of the coconut trees. According to the method, the defects in the prior art are overcome, the anti-freezing and cold-proof effects of the coconut trees are effectively improved through a new anti-freezing solution spraying and management mode, flower and fruit falling of the coconut trees after winter is reduced, fruit cracking and malformed fruits are prevented, and the loss of the coconut trees which can sell fresh coconut fruits in the trade port tourism peak season is reduced.

According to the making method, sticky rice flour, wheat starch, water chestnut flour, white sugar and water are adopted as main raw materials, Jinlian cow milk flakes made through a traditional manual making technology are blended through an accurate proportion and a unique making technology, and the bowl cake with unique flavor and nutritional value is made. The making method comprises the steps of powder syrup preparation, sweet water preparation, mixing and stirring, steaming, decoration, cooling and the like, through big fire steaming and residual heat braising, it is ensured that a cake body is soft and well-done, Jinlian cow milk flakes are rapidly softened and absorbed into the cake body, and the rich cow milk flavor is added. According to the invention, the variety of the bowl cake is enriched, the inheritance and development of the traditional making technology of Jinlian cow milk are promoted, the requirements of consumers on healthy, delicious and novel foods are met, and the bowl cake has wide market prospect and culture inheritance value.

The invention belongs to the technical field of rice product processing, and particularly relates to low-GI rice noodles based on sugarcane polyphenol-soybean protein isolate load and a preparation method of the low-GI rice noodles. The method comprises the following steps: mixing rice flour with a sugarcane polyphenol-soybean protein isolate load to obtain mixed rice flour; and adding water into the mixed rice flour to obtain rice milk, heating and gelatinizing the rice milk into dough, and performing extrusion forming to obtain the low-GI rice noodles. The invention innovatively develops a method for preparing the rice noodles by loading the sugarcane polyphenols on the soybean protein isolate and mixing the sugarcane polyphenols with the rice flour, the sugarcane polyphenols effectively enhance the stability and effect of the sugarcane polyphenols under the carrier action of the soybean protein isolate, and the sugarcane polyphenol-soybean protein isolate load is added into the rice flour, so that the rice noodles are more stable in taste. According to the method, the digestibility of starch in the prepared rice noodles can be remarkably reduced, the GI value of the rice noodles can be effectively reduced, meanwhile, the texture and eating experience of the prepared rice noodles can be ensured, and full balance of the taste and functionality of the rice noodles is achieved.

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 discloses a full-automatic household rice noodle machine which comprises a grinding part used for grinding rice into rice milk with a certain rice-water ratio, a stirring part used for stirring the rice milk into rice balls and a forming part used for making the rice balls into rice noodles, the stirring part, the grinding part and the forming part are communicated with one another, and the forming part comprises a pushing rod. An outlet is formed in one end of the pushing rod, a heating assembly is arranged at the position, close to the outlet, of the pushing rod, the heating assembly is sleeved with a heat insulation barrel, the heat insulation barrel is sleeved with a sleeve, an air channel is formed between the sleeve and the heat insulation barrel, and the sleeve is connected with the outlet. The device has the advantages of being easy to use, compact in structure and capable of effectively preventing rice flour adhesion.

The utility model discloses a rice milk liquefying, separating and processing device which is characterized in that an outlet of a rice milk conveying pipe is connected with a material inlet of an ejector, a steam inlet of the ejector is connected with a steam pipe, an outlet of the ejector is connected with a maintaining pipe, and an outlet of the maintaining pipe is connected with a gelatinization flash tank; a bottom outlet of the gelatinization flash tank is connected with an inlet of a liquefaction reaction laminar flow tank through a liquefaction liquid pump, a bottom outlet of the liquefaction reaction laminar flow tank is connected with a syrup flash tank through a syrup pump, a bottom outlet of the syrup flash tank is connected with a horizontal screw centrifuge through a flash discharge pump, and a syrup clear liquid outlet of the horizontal screw centrifuge is connected with a syrup tank. A bottom outlet of the syrup tank is connected with the saccharifying section through a syrup tank output pump; a solid phase outlet of the horizontal screw centrifuge is connected with a protein buffer tank; a bottom outlet of the protein buffer tank is connected with a protein washing section through a protein slurry delivery pump. The device can be used for separating syrup from solid-phase protein, no rime fog or water hammer phenomenon is generated in the liquefaction process, the energy consumption is low, and the environmental benefit is good.

The invention discloses a processing technology of a non-instant rice product. The processing technology comprises the following steps: a material preparation step: preparing 50-100 parts by weight of rice, 100-200 parts by weight of purified water, 50-100 parts by weight of wheat starch, 50-100 parts by weight of corn starch and 10-20 parts by weight of edible oil; a pretreatment step: putting rice and water together to be processed into rice milk, adding wheat starch and edible oil into the rice milk, and mixing to form slurry; and a curing step: preheating the flour steaming machine, and uniformly conveying the slurry into the flour steaming machine after the flour steaming machine finishes preheating, so that the slurry is cured into sheet jelly by the steam. When the rice product is produced, the rice flour is firstly subjected to vacuum packaging and then is subjected to steam sterilization, so that the prepared rice flour can be stored for a longer time under the condition that no preservative is added, and on one hand, the defects that the rice product is short in shelf life and easy to deteriorate at normal temperature can be effectively overcome; on the other hand, the effect that the rice products are healthier is achieved, and waste caused by untimely short-term transportation of the rice products can be reduced.

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.