295 results about "Rice product" patented technology

The nutritious rice with rich organic selenium and zinc is produced through diluting organic selenium and zinc chelating agent solution containing selenium in 3.56-7.12 g/kg and zinc in 45.30-67-94 g/kg in the amount of 200 g/mu with water in 150-300 times, spraying the diluted solution to rice leaf in the tillering period, booting period and grain filling period of rice for rice to absorb and convert, and other steps. The nutritious rice has selenium and zinc content of 0.070-0.270 ppm and 12-25 mg ppm separately, 2-10 times and 2-5 times higher than common rice product separately. The nutritious rice of the present invention may be used in producing public food for human body to replenish selenium and zinc.

The invention discloses a preparation method and product of germinated wheat rich in gamma-aminobutyric acid, and the method is used for solving the problems of bad existing effect and unstable yield since GABA is enriched by utilizing tea and rice products according to an existing method for preparing gamma-aminobutyric acid based on a biological concentration method. The method comprises the following steps of: raw material selection, pretreatment, imbibition, temperature control training and germination termination. Wheat seeds are dramatically taken as raw materials, the improvement of GAD enzyme activity in wheat seeds is effectively promoted by controlling germination conditions, a cultivated substrate and the pH value, and meanwhile the GAD activity is ensured by controlling the pH value, the activity of GABA aminopherase is inhibited, and the content of gamma-aminobutyric acid in germinated wheat is greatly improved, so that the nutritive value of wheat is greatly improved. Experimental results show that the content of GABA in the prepared germinated wheat is 31.08 mg per 100 g at most, and achieves domestic and international leading level of similar methods.

The invention discloses a preparation method of rice products with a low content of heavy metal. The method comprises the following steps of performing pulp mixing, performing enzymolysis, performing complexing, performing washing separation and performing drying treatment on rice flour or rice protein flour, so that the rice flour or the rice protein flour with a low content of metal is finally prepared. According to the method disclosed by the invention, an enzyme method and a chemical method are used, so that the heavy metal in the rice flour or the rice protein flour is dissociated out in a complexing manner; then solid-liquid separation is performed by a physical method of the stepwise gradient separation of rotational flow, so that the purpose of reducing the content of the heavy metal in the rice flour or the rice protein flour is realized, and a deeply processed product, namely the rice flour or the rice protein flour, with high quality and high added value is prepared. The method is simple to operate and low in cost.

The invention relates to a method for reducing the heavy metal content of rice and products thereof. The method comprises the steps of soaking in alkaline liquid, separation, reaction, washing, drying and the like; the process realizes different degrees of removal effects on aflatoxin and heavy metals such as cadmium, arsenic, lead and mercury, and can effectively reduce the heavy metal content of rice and rice products such as rice noodles, starch, rice protein powder and the like prepared from rice; the method provided by the invention is simple in product, low in production cost and easy to implement; the heavy metal index of the produced product conforms to the requirements of national standard.

The invention relates to a rice product, in particular to a fermented rice cake and a preparation method thereof. The inventor takes more than ten years to study and experiment, and provides a proportion of raw materials of the fermented rice cake, particularly a ratio of rice to water so as to provide a process basis for the preparation of the fermented rice cake. The inventor also provides a preparation method for the fermented rice cake. In the method, the technical key points for grinding rice milk are improved, and the fermented rice milk is heated in a constant-temperature heating mode to shorten the fermentation time of the rice milk, so that the prepared fermented rice cake does not have sour taste, and the technical problem which cannot be solved by persons in the field for a long time is solved.

The present invention discloses potential targeting konjak artificial rice and a making method. The potential targeting konjak artificial rice is made from raw materials of coarse cereals raw meals, vegetables and fruits raw meals, rice bran and konjak powders after expansion, grinding, stirring, extruding granulation, air drying or freezing dry, and particles polishing. The artificial rice made through the present invention has the advantages of high fiber, low heat and rich nutrition. The finished rice product has the characteristics of smooth and bright color, diversified colors, good cohesiveness and qualitative sense close to natural rice. The finished product has the advantages of soft taste and unease aging performance, which can be directly eaten and can be processed for eating according to the characteristics of the rice. The artificial rice of the present invention is provided with certain healthy and dietary therapy effects, which takes certain efficacy on the hypertension,the obesity, the diabetes mellitus and the beriberi. The present invention is especially suitable for the demands of various special food populations of militaries, field operators, etc. And the present invention can be applied for people for the long time consumption, who defend or operate at hard supplied places such as plateaus, deserts, islands, fields, etc.

The invention relates to the technical field of food processing, in particular to a glutinous rice product and a preparation method thereof. The glutinous rice product has an improved preparation recipe consisting of 80 to 120 parts of high-quality glutinous rice flour, 10 to 20 parts of corn modified starch, 300 to 400 parts of high maltose syrup, 50 to 70 parts of water and compound improving agents which are 5 to 10 percent of the weight of the glutinous rice flour, wherein wrappers account for 70 to 80 percent of the total weight, and the stuffing accounts for 30 to 20 percent of the total weight. The preparation method comprises the following steps of: preparing wrapper, preparing stuffing, filling stuffing automatically, shaping and processing by smoothening agent; then, carrying out ozone sterilization for 1h; and packing to obtain finished products. The invention is characterized in that through the recipe and the process optimization, the preparation process has high automation degree, and the prepared glutinous rice product has strong water preservation performance, high elasticity, good flavor and rich nutrition and is convenient to eat. The problem that the traditional glutinous rice product has short shelf life and can be easily hardened is solved, and the shelf life of the glutinous rice product can reach more than 6 months.

The invention belongs to the technical field of rice deep processing, in particular to a production method of a functional rice product which has a special sweet flavor and is rich in Gamma-aminobutyric acid and a product thereof, the rice product is produced by virtue of the activities of high glutamate decarboxylase, amylase and protease in germinated brown rice of an indica type rice or a non glutinous rice. The invention takes the indica type rice or the non glutinous brown rice as a raw material which carries out the steps of cleaning, disinfection, soaking, germination, cleaning, beating into rice milk, heat insulation, transformation, drum drying or spray drying, and the like, to be produced into functional nutrition rice flake or rice powder which is rich in Gamma-aminobutyric acid. Compared with the prior art, the rice product makes full use of the activities of the glutamate decarboxylase, the amylase and the protease in the germinated brown rice; the produced rice product has the special sweet flavor; by calculating based on dry basis, the content of Gamma-aminobutyric acid is high (1,000-1,400mg/100g), and the nutritional value and the digestibility are high. The rice product of the invention can be taken as the functional food for resisting fatigue and reducing blood lipid.

The invention provides a paddy rice producing production technology for removing pesticide residue, and relates to the technical field of the processing and the producing of food, wherein the production technology comprises the following steps of: cleaning paddy, separating hull grains from hulled materials, removing the pesticide residue by means of coarseness humidifying, milling rice, removing the pesticide residue in a polishing way, and removing the pesticide residue by ultrasonic wave. The paddy rice producing production technology for removing the pesticide residue provided by the invention combines with the production of paddy rice producing, mainly aims at solving the problem that the paddy contains the pesticide residue, is scientific in technological process design, reasonable in technical method, and low in production cost, effectively and reliably removes the pesticide residue, can subsidiarily kill the toadstool in the paddy, can produce the paddy clearly, guarantees the quality safety of paddy-processed products, is free from secondary pollution of rice products in the process of processing and producing, can not change the original quality, nutrition and special flavor of the paddy, is particularly suitable for preparing the products which are higher in nutrition value and economic value such as germ-remaining rice, the clean rice and the like besides the common rice, and is further good for reducing the pesticide residue of byproducts prepared by comprehensive utilization.

The invention relates to a production process of parboiled rice and belongs to the technical field of grain fine and profound processing. According to the production process, pollution-free, environment-friendly or organic rice is selected as the raw material, no additive is added, and a parboiled rice product is obtained through such processing technologies as cleaning and preliminary classification, soaking, steaming, drying, tempering and cooling, rice with huller and husked rice separation, rice milling, polishing, color sorting and packaging. The product is nutrient-enriched food and easy to store and eat and has the advantages of being high in nutritive value, high in rice cooking rate, high in oil extraction rate, long in storage life, short in cooling time and the like; economic benefits are remarkable, the formula is reasonable, the production process is simple, energy consumption is low, processing time is short, the process is safe and sanitary, investment is little, and on the basis of original common rice production equipment, only soaking and steaming equipment is added, and then the product can be produced on a large scale.

The invention provides an anti-aging method for deep-fried glutinous rice cake stuffed with bean paste, which belongs to the technical field of agro-product processing and food additive. The invention mainly relates to preparation of an anti-aging compound emulsifying agent and anti-aging application of the compound emulsifying agent and an enzyme agent to the deep-fried glutinous rice cake stuffed with bean paste. In the invention, glutinous rice flour is taken as a main raw material, certain amount of the compound emulsifying agent, the enzyme agent, sugar and water are added, and the product, namely deep-fried glutinous rice cake stuffed with bean paste is produced by stewing and forming processes. The compound emulsifying agent is mainly produced by an extrusion method. A plurality of powder emulsifying agents with good anti-aging effect is evenly distributed on the surface of starch particles. The compound emulsifying agent with good anti-aging effect is obtained by controlling extrusion parameters. The optimal adding amount of the compound emulsifying agent is between 0.2 and 3 percent. The enzyme agent mainly adopts maltose amylase with the adding amount of between 0.02 and 0.15g/kg. The adding amount of the water and the sugar is respectively 110 to 120 percent and 20 to 50 percent of the weight of the glutinous rice flour. Through adding the compound emulsifying agent and the enzyme agent, the deep-fried glutinous rice cake stuffed with bean paste has good anti-aging function, and ensures that the guarantee period is more than 60 months.

The invention relates to a cadmium removing method for rice and products thereof. The method comprises the following steps: soaking, reacting, washing and drying and the like. By the method, the cadmium content in rice and rice products such as rice flour, starch, rice noodle, rice albumen powder and the like can be effectively reduced, with the cadmium removing rate of more than 70%; the method has the characteristics of simple process, relatively low production cost, strong applicability and the like.

A rapid screening method of processing raw materials for rice products is disclosed. The invention establishes a membership function between the raw materials and the processing suitability of raw materials by adopting theories in fuzzy mathematics. In combination with the analytic hierarchy process to obtain the weight of each evaluation index, the invention then establishes a two-level evaluation model for evaluating the quality of the rice products to improve the scientificity and accuracy of rice products' quality evaluation. On the basis of the above, a mathematical model between the characteristics of raw materials and the comprehensive evaluation values of the quality of rice products is constructed through regression analyses, which can quantitatively calculate the suitability of different varieties of raw materials in the processing of rice products and can provide support for reasonable use of the raw materials.

The invention provides a method for identifying rice DNA identities, comprising following steps: obtaining standard gene fingerprint data of rice through detecting the genotypes of the genetic diversity molecular markers of the whole genome of the rice, identifying the DNA identities of the rice, or further, identifying the DNA identities of the rice through feature gene fingerprint data. According to the method provided by the invention, the DNA identities of the rice can be identified rapidly and accurately; and the method is applicable for new rice product identification, seed supervision and management or variety right protection.

The invention discloses a production method of fresh keeping wet rice sticks, and belongs to the technical field of depth processing of rice products. The production method of fresh keeping wet rice sticks is realized through synchronous re-steaming and sterilization of wet rice sticks by using a high pressure technology. The method adopting early indica rice starch as a raw material mainly comprises the following steps: immersing the early indica rice starch at room temperature for 3-4h, draining the immersed rice starch, crushing the drained rice starch, sieving the crushed rice starch by a 60 mesh sieve, adjusting the water content of the rice starch to 40-55%, carrying out extrusion molding, carrying out standing ageing on the extrusion molded rice starch at room temperature for 4h, ageing the obtained rice starch at 4DEG C for 2h, carrying out vacuum packaging, and carrying out ultrahigh pressure treatment at 50-60DEG C under 150-250Mpa for 10-20min to obtain the fresh keeping wet rice sticks with the advantages of short production period, good mouthfeel and flavor and long shelf life. The production method prolongs the storage life of the fresh keeping wet rice sticks, improves the chewiness and mouthfeel of the fresh keeping wet rice sticks, and shortens the production time of the fresh keeping wet rice sticks.

The invention provides a method for producing microwave-based instant rice, belonging to the field of food processing. The method is characterized by taking high-quality northeastern round shaped rice as a raw material and adopting a technology combining microwave sterilization and acid water filling to prepare the instant rice. The method specifically comprises the following steps of: rinsing the high-quality round shaped rice, soaking the rinsed rice, quantitatively filling and sterilizing the rice with microwaves, filling acid water, cooking the rice, sealing and cooling the cooked rice, and then packaging the rice, thus obtaining an instant rice product. The microwave-based instant rice produced by the method provided by the invention has a simple preparation process, maintains the original taste, quality and nutrition of the rice, has relatively low cost, is convenient to eat, only needs to be heated with microwaves for a few minutes, and has long shelf life. Therefore, the instant rice is worthy to be popularized and applied.

The invention relates to a process for preparing fermented bean curd powder. The process comprises the following steps of: vaccinating equivalent 0.1-0.3 percent pure racemomucor M.H.C-7CCTCCM 201026 subjected to enlargement culture and rhizopus oligosporus CGMCC 3.4392 and fermenting to form a mould billet; adding salt and Chinese rice wine, uniformly mixing and then vaccinating 0.2 percent activated Angel high-temperature-resistant active dry yeast; sealing for fermenting; pulverizing to form a viscous fluid and precooling; drying into freeze-drying powder in vacuum; and bottling and sealing to obtain the fermented bean curd powder. Ingredients can be added to the freeze-drying powder to be prepared into various seasoners which have the fermented bean curd flavor and different applications, and the freeze-drying powder can be widely applied to seasoners of potato chips, flour products, rice products, roasted meat products, and the like and can be also used as an ingredient of instant noodle seasoning bags. The fermented bean curd powder has the advantages of scientific process design and short process period, is particularly suitable for annual production and is obviously different from fermented bean curd products of other forms. The process can be used for realizing industrial continuous production and has the advantages of controllable process, stable quality and wide application and provides a feasible method for developing novel seasoners.

The invention relates to a super-long wave low-frequency high-voltage alternating electric field based food treating device. The food treating device is suitable for the freezing, preserving and unfreezing of the food including meat products, fish products, rice products, etc., reduction of food frying temperature, meat and wine maturation and storage of wine products. The super-long wave low-frequency high-voltage alternating electric field based food treating device is characterized by comprising a super-long wave low-frequency high-voltage alternating electric field electronic circuit, a super-long wave low-frequency high-voltage alternating electromagnetic output coil and an accommodating container, wherein the super-long wave low-frequency high-voltage alternating electric field electronic circuit comprises a voltage-reducing rectifying circuit, a push-pull oscillating circuit, a voltage stabilizing transformer, a boosting transformer circuit, a voltage doubling rectifying circuit, a switch circuit and the super-long wave low-frequency high-voltage alternating electromagnetic output coil.

The invention provides a novel process for processing instant food and a method thereof, relating to technology of flour products, starch products and rice products, such as instant cold noodles, instant sheet jelly and gluten, instant cold jelly, instant noodles, instant mungbean noodles, instant rice noodles and the like. Various instant foods processed according to the method of cooking, forced cooling, oil impregnating (oil frying or oil spraying) and evenly stirring, cooling, quantitative packaging and sterilizing treatment can be eaten for a long time within the shelf life; in particular, the emergence of the instant cold noodles, the instant sheet jelly and gluten and the instant cold jelly increases the variety of the instant foods. The instant foods processed by the method overcome the defects of deep-fry and dry package of the traditional instant foods, taste of original foods and higher manufacture cost, and not only maintain the taste basically the same as foods which are freshly made, but also can be eaten more conveniently and rapidly with and without boiling water; and the food is particularly suitable for being eaten when people travel, adventure and construct outdoors. The method can be an innovation on the traditional instant food processing method.

The invention provides a processing method of normal temperature preservation type box-packed instant cooked rice. By adopting the method, the aims of effectively restraining yellowing is achieved. According to the processing method, rice is fermented by lactobacillus when being steeped, a soaking solution is acidized, then a mixture of L-cysteine reducing type amino acid or L-cysteine with one or two of sodium hexametaphosphate and sucrose fatty acid ester is added during cooking, and therefore, the yellowing degree of the rice in the storage process can be effectively restrained, the expiration date of the rice is prolonged, and original characteristics of color, incense and flavor of the fresh cooked rice are kept. The characteristic of the original taste and flavor and the original color and incense of family cooked rice reappears, and an instant cooked rice product is circulated at normal temperature, stable in quality, long in shelf life, safe, delicious and free of preservatives.