92 results about "Rice product" patented technology

The invention relates to the technical field of rice product processing, in particular to high-toughness nutritional rice noodles as well as a preparation method and application thereof. The novel food raw material peach gum and other raw materials are scientifically proportioned, and a twin-screw extrusion technology is combined to generate the high-toughness rice noodles. By optimizing the raw material ratio and process parameters, the toughness, nutritional value and functionality of the rice noodles are remarkably improved; functional dietary fibers are introduced into the formula of the rice noodles, so that the starch digestion rate is regulated and controlled, and the intestinal function is improved. The high-toughness nutritional rice noodles developed by the invention show a relatively balanced characteristic in texture characteristic detection, have unique advantages and potentials in the aspects of controlling the starch digestion rate and improving the intestinal function, can effectively maintain the nutrition and taste of food materials, are compound rice noodles with the characteristics of high toughness, nutrient enrichment and chronic disease adaptation, and have a broad market prospect. The food is suitable for diabetics and weight-losing people to eat.

The invention discloses a rice cake capable of regulating postprandial blood sugar and inhibiting starch aging, and belongs to the field of food processing and preservation. The rice cake is prepared from the following raw materials in parts by mass: 100 to 300 parts of polished round-grained rice flour, 100 to 200 parts of glutinous rice flour, 5 to 30 parts of pre-gelatinized corn starch, 5 to 30 parts of wheat type B starch granules and 100 to 300 parts of water. The pre-gelatinized corn starch-wheat type B starch composite preservative prepared by mixing the pre-gelatinized starch and the wheat type B starch in proportion can effectively inhibit hardness increase caused by starch aging and retrogradation in the storage process of the rice cake and avoid taste deterioration. Meanwhile, by adding the composite starch, the digestibility rate of the rice cake is remarkably reduced, and the metabolic regulation characteristic similar to that of low glycemic index food is endowed to the product. The characteristic of a cleaning label formed by natural components of the rice highly conforms to the development trend of healthy food, and the rice is especially suitable for functional rice product development of people needing to control postprandial blood sugar fluctuation.

The invention discloses a breeding method and application of fragrant soft rice two-line hybrid rice with an off-white anti-counterfeiting mark, and belongs to the technical field of rice breeding. According to the method, soft rice genes with recessive grey white endosperm markers, genic male sterility character genes and the like are subjected to synchronous phenotype aggregation directional selection for the first time, the problem that the genic male sterility character and excellent taste quality character are difficult to synchronously select in the earliest segregation generation is solved for the first time, and in addition, the technical link of taste quality detection and identification can be saved; the selection efficiency is improved; meanwhile, the problem that the taste quality and control genes thereof need to be detected and identified for multiple times during mating and parent selection of high-quality hybrid rice is solved for the first time; besides, the soft rice character gene with the recessive grey white endosperm marker is synchronously introduced into a two-line hybrid rice parent, through main target character aggregation response identification, the fragrant soft rice two-line hybrid rice with the grey white marker and the aromatic flavor is successfully created for the first time, the yield is increased, and infringement and loss of independent brand fragrant rice products can be prevented.

1. Name of the designed product: food packaging box. 2. Use of the designed product: used for packaging food such as glutinous rice products, flour products and pastries. 3. Design points of the designed product: in shape, pattern and their combination. 4. Picture or photo showing the design points: perspective view 1.

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

The invention belongs to the technical field of biology, and particularly relates to organic zinc-rich kluyveromyces marxianus and application of the organic zinc-rich kluyveromyces marxianus in preparation of quick-frozen rice and flour products, the zinc content of the organic zinc-rich kluyveromyces marxianus is 1000-15000 mg / kg, and the organic zinc proportion is not lower than 90%. And by adding Kluyveromyces marxianus containing high-concentration organic zinc, the content of the organic zinc in the product can be increased, the frost crack phenomenon of the quick-frozen rice and flour product in the cryopreservation process can be effectively avoided, the taste of the frozen rice and flour product can be remarkably improved, the nutrient elements of the frozen rice and flour product are enriched, and the growth and development of the body are promoted.

The invention discloses a production method of brewing type instant rice. The production method comprises the following steps: S1, preparing materials; S2, mixing; S3, curing and granulating; the instant rice has the advantages that the instant rice is prepared by taking the oat grains as the raw material, the density of the prepared instant rice grains is high, the integrity rate of the rehydrated rice grains reaches 98% or above, and the six areas of the double-screw granulator are set to be heated step by step, so that the oat grains are gradually cured and formed; performing drying and high-temperature puffing on the first rice grains output by the granulator in a manner of firstly performing high temperature and then performing low temperature; then continuously performing low-temperature drying and secondary puffing at a certain temperature, and simultaneously realizing a sterilization effect; and finally, color sorting is adopted to remove crushed materials and over-cured granules, instant rice products with complete rice grains and consistent color are obtained, and the rehydrated instant rice is still complete, smooth in surface, moderate in looseness, not prone to adhesion after rehydration, good in elasticity and good in palatability.

The application provides a rice grabbing and breaking equipment, which comprises an equipment main body, a storage tank, a feeding mechanism, an air selection tank, a filtering assembly, a blowing assembly, an air suction assembly, a waste frame and an air pressure expansion piece; rice flows into the air selection tank, and then flows through the filtering assembly, the blowing assembly and the air suction assembly in sequence; the filtering assembly is used for preliminarily filtering plastic debris and heavy braided thread ends with large sizes; the blowing assembly is used for removing coarse impurities through primary air selection; and the air suction assembly is used for removing fine impurities through secondary air selection; therefore, the application effectively solves the problem of effectively removing plastic debris and braided thread ends remaining in rice, guarantees the sensory quality of the mixed rice product, prevents customers from mistakenly eating, and prevents the equipment pipeline from being blocked and the increase of equipment maintenance cost.

The invention discloses pickled zizania aquatica and a fermentation preparation method thereof. According to the method, traditional pickle fermentation liquor is domesticated and improved, it is determined that strains playing a key positive influence role on the quality of the fermented zizania aquatica product are lactococcus lactis, lactobacillus plantarum and leuconostoc mesenteroides, and a fermentation inoculum suitable for production of the fermented zizania aquatica product is obtained. Furthermore, the appropriate inoculation stage and inoculation amount of the key fermentation strain return inoculation process are determined, compared with a process mode of direct zizania aquatica fermentation, the return inoculation process can shorten the fermentation period from 30 days to 18 days, the content of a key volatile component (ethyl isobutyrate) in the fermented zizania aquatica is increased by about 21% compared with a common process in the same stage, and the yield of the key volatile component (ethyl isobutyrate) in the fermented zizania aquatica is increased by about 20%. The fermented product is sour and refreshing in taste and good in sensory evaluation result.

The application discloses a kind of preparation methods for preparing Sichuan-flavored rice cakes using 3D printing technology, which comprises the following steps: first, 500g of glutinous rice is washed with water and then dried, removing impurities from the rice grains, then the cleaned rice grains are ground into powder, sieved through a 100-mesh sieve, and then an appropriate amount of oil and water is added to the blender for stirring to prepare the rice flour dough, which is then put into a 3D printer for printing, and then the printed product is placed in a steamer and steamed at a temperature of 100℃ for 15-30 minutes to produce a new type of Sichuan-flavored rice product. The production method provided by the application is reasonable, novel and easy to operate, and the new type of rice cake produced has the characteristics of 3D printing precision and efficient production, low cost, and is deeply loved by consumers.

The invention discloses a rice soaking device and process for a prefabricated rice product production line, and relates to the technical field of rice soaking devices. Comprising a bottom frame, the bottom frame is rotationally connected with a rotating tank, the bottom frame is provided with a driving part used for driving the rotating tank to rotate, the upper side of the rotating tank is detachably connected with a sealing cover, the sealing cover is fixedly connected and communicated with a connecting pipe, the connecting pipe is fixedly connected and communicated with an electric control valve, and an electric push rod is arranged at the bottom in the bottom frame. And a sliding plate is arranged in the rotating tank. The sliding plate moves in the rotating tank to lift water and rice, the liquid level rises to push light impurities floating on the surface into the connecting pipe to be discharged, the driving part drives the tank body to rotate, so that the rice is overturned, a compact layer is broken, impurities on the bottom layer are released and promoted to float, and conditions are created for subsequent impurity discharging; violent stirring is not needed in the whole process, and subsequent process stability is guaranteed.

The invention discloses a production method and device of whole-grain nutritional rice, and mainly relates to the field of rice processing. Comprising the following steps: grinding a mixture of an aleurone layer and a germ layer which are separated from polished rice after rice milling into powder, adding water into the powder, and preparing slurry in a pulping machine; pouring polished rice into a roller of a rice film machine, and driving the polished rice to continuously turn over by using the roller, so that the polished rice is wrapped with the slurry; hot air is introduced into the roller through the hot air pipe, and moisture in slurry in the roller is taken away by using the exhaust pipe, so that dried aleurone layer powder and germ layer powder are uniformly wrapped outside polished rice, and the whole-grain rice with more comprehensive nutrition is formed. The method has the beneficial effects that the technical problem of incomplete nutrition caused by lack of an aleurone layer and a germ layer in the existing polished rice can be solved, the nutritional ingredients of the rice are greatly improved, the taste of the rice is not obviously different from that of common rice, and the comprehensiveness and balance of the nutritional ingredients of the rice product are greatly improved.

The invention discloses an ecological regulation and control method for rice planthoppers. The invention relates to the technical field of crop insect pest prevention and control. Specific weeds are introduced to ridges of a paddy field. The specific weed is selected from any one of lemongrass and sesbania. Based on the concept of ecological regulation and control of pests, specific weeds are cultivated on ridges to conserve predatory natural enemies of the rice planthoppers, then the ecological control effect of natural enemies on the rice planthoppers is achieved, planting is relatively simple, the cost is low, use of insecticides is reduced fundamentally, and the ecological control effect of the rice planthoppers is achieved. The problem of non-target biological safety of the insecticide is effectively solved, and the safety and quality of rice products are remarkably improved.

The invention provides a rice product preservative and fresh-keeping method, and belongs to the technical field of food preservative and fresh-keeping. The method comprises the following steps: putting a rice product into a vacuum bag for vacuum packaging to obtain a vacuum packaged rice product; the rice product is yellow rice cake or rice cake; and carrying out ultrasonic sterilization treatment on the vacuum packaged rice product. The ultrasonic sterilization technology adopted by the invention belongs to an efficient and energy-saving physical sterilization technology, microorganisms in the rice products can be remarkably killed, the safety of the rice products in the storage process is guaranteed, meanwhile, the quality of the rice products can be remarkably improved, the percent of pass of the rice products is improved, the quality guarantee period of the rice products is prolonged, and the method is suitable for normal-temperature logistics transportation.

The invention discloses a rice deep processing monitoring system and method based on the Internet of Things, and relates to the technical field of rice deep processing, and the system comprises a data collection module, a data analysis module, a space calibration point obtaining module, a reference topology coefficient obtaining module and a real-time monitoring module. Analyzing whether the monitored cadmium form feature points belong to the corresponding cadmium form distribution space, calculating a position qualification rate and a monitoring topology coefficient so as to judge whether the cadmium form distribution is abnormal, and generating an abnormal distribution signal; real-time monitoring and accurate analysis of the cadmium form in the rice finish machining process are achieved, the abnormal cadmium content can be found in time, batch pollution is avoided, resource waste is reduced, the stability and safety of the machining process are further ensured, and the quality of rice products is improved.

The invention discloses a formula and a processing technology of Chinese mugwort fruit powder, belongs to the technical field of Chinese mugwort fruit powder, and aims to solve the problem that mechanical production of rice products such as Chinese mugwort fruits is limited for a long time due to the fact that a formula in the prior art is still based on a traditional technology and the compatibility problem of rice flour and a dumpling machine is not solved. Comprising the following raw materials in percentage by weight: 88-92% of basic powder: at least one of water-milled glutinous rice flour, water-milled sticky rice flour and starch; wherein 30-40% of the powder is subjected to physical denaturation treatment; the auxiliary materials comprise vital gluten, trehalose and edible salt, and the total proportion of the vital gluten, the trehalose and the edible salt is 8-10%; the food additives comprise monoglyceride, composite phosphate, carrageenan, a rice gluten fortifier, hydroxy propyl distarch phosphate and dietary alkali; a physical denaturation technology, an efficient material large-ratio-difference mixing technology and a superfine grinding technology are adopted for preparation. According to the formula and the processing technology of the Chinese mugwort fruit powder, the problem that the compatibility of rice flour and a dumpling machine is poor is solved, and a reproducible technical normal form is provided for the field of mechanical processing of rice products.

The invention belongs to the technical field of food processing, and particularly relates to a standardized preparation method of fried rice. The standardized preparation comprises the following steps: providing at least two kinds of hard rice and soft rice with different starch characteristics; respectively performing cooking treatment by adopting different cooking processes matched with the characteristics of various kinds of rice; cooling the cooked rice to enable the rice to be clear in particles and not to be adhered to each other; mixing the cooled rice with a specific amount of auxiliary materials, and packaging; and the packaged finished product is subjected to combined type freezing storage. The combined freezing storage comprises a quick freezing step at a first preset low temperature and a long-term storage step at a second preset low temperature higher than the first preset low temperature. According to the preparation method, the fried rice product which is rich in taste level, stable in quality and long in shelf life can be stably prepared.

This invention provides a low-GI fermented rice product and its preparation method, belonging to the field of food processing technology. The method includes the following steps: (1) Preparing a rice flour-rice bran dietary fiber mixture: Rice is ground into flour and mixed with rice bran dietary fiber (RBDF) to obtain a mixture; (2) Preparing a microbial fermentation broth: Lactobacillus paracasei undergoes a three-stage activation culture to obtain an activated microbial fermentation broth; (3) Fermentation: The fermentation broth obtained in step (2) is inoculated into a mixture of the mixture and water from step (1), and fermented at 35-37℃ for 20-24 hours to obtain the fermented rice flour product. This invention, through the synergistic fermentation of Lactobacillus paracasei and rice bran dietary fiber, significantly reduces the glycemic index (GI) of the resulting rice biscuit to 53.64, while increasing its resistant starch (RS) content to 21.22%. Furthermore, it is superior to control products that are fermented alone or have only dietary fiber added, in terms of texture, sensory evaluation, and processing performance.

To provide a texture improver for a boiled rice product, capable of preventing or reducing progress of aging through chilled thawing after freezing, and retaining excellent texture after chilled thawing, and to provide a production method of a boiled rice product using the same.SOLUTION: A texture improver for a boiled rice product contains an enzyme treated product of gelatinized cereals. The enzyme treated product is liquid, and a surface tension of a 2% (w / w) aqueous solution of the enzyme treated product is lower by 20% or more on the basis of a surface tension of distilled water. A production method of a boiled rice product includes a step of boiling the mixture of raw rice and the texture improver for a boiled rice product, or a step of mixing processed boiled rice and the texture improver for a boiled rice product. The boiled rice product thus obtained is effectively prevented from or reduced in hard and dry texture after chilled thawing.SELECTED DRAWING: None

The invention discloses a rice product carbon emission measuring and calculating method based on data cleaning, and belongs to the technical field of agricultural product carbon emission. The method comprises the following steps: step S1, collecting full-flow data such as a farmland cultivation mode, agricultural material investment, agricultural machinery energy consumption, soil and crop carbon reserve changes, processing and packaging and the like; s2, on the basis of a regional rice database, abnormal values are removed through an isolated forest and random forest algorithm, missing values are supplemented, credible data are obtained, and the database is updated; s3, selecting a rice field equivalent emission factor and a soil carbon change factor according to a cultivation mode, inputting cleaning data through a grey prediction model to predict a plant carbon-containing parameter, calculating a plant carbon content change factor, and calling a preset factor library to determine emission factors such as agricultural materials and energy; s4, based on the credible data and each factor, completing measurement and calculation through a whole-process carbon emission formula; according to the invention, through data cleaning and parameter prediction, the data quality and the measurement and calculation precision are improved, and the parameter acquisition cost is reduced.

The invention belongs to the field of genetics and plant breeding, and particularly relates to a detection primer for identifying polymorphism of a rice mesocotyl length regulation gene PAO5 and application thereof, and the detection primer in the technical scheme is shown as SEQ ID NO: 1-2. By adopting the detection primers as shown in SEQ ID NO: 1-2, the polymorphism and mesocotyl length type of the rice mesocotyl length regulation gene PAO5 can be rapidly and accurately identified, the polymorphism and mesocotyl length type of the mesocotyl length regulation gene PAO5 in parents, hybridized, backcrossed and selfing offspring can be rapidly identified, rapid and effective breeding of new long mesocotyl rice products is realized, and the breeding efficiency is improved. The important application value is realized on rice cultivation and screening.

The invention relates to a six-step fresh rice product capable of keeping fresh vitality and a processing technology of the six-step fresh rice product. Specifically, the present invention provides a brown rice milling method and a rice processing method comprising the same, the milling method comprising a step of opening brown rice and a step of fine milling, the roughening meets the following requirements: after the roughening, the rice bran slices uncovered in the first fine grinding procedure pass through a 60-mesh sieve, and the mass of the rice bran slices intercepted by the sieve is 50-60% of the mass of all the uncovered rice bran slices; the fine grinding meets the condition that the sum of the grinding distribution ratios of all other fine grinding procedures except the last fine grinding procedure is 60-70%; and the grinding distribution ratio of the last process is 20-30%.

The invention discloses a rice ferritin mutant with improved thermal stability, a coding gene and application of the rice ferritin mutant, the mutant is rice ferritin, an extended peptide EP segment amino acid sequence of the mutant is replaced by an EP segment amino acid sequence of soybean ferritin, and the thermal stability of the rice ferritin is improved; after the gene encoding the mutant is introduced into rice, the head rice rate of transgenic rice grains is increased, the chalkiness degree is reduced, the total starch content and amylose content are increased, the total protein content and the soluble sugar content are reduced, the iron content of the transgenic rice grains is remarkably increased, the iron content of cooked rice is increased by 1.57-1.95 times compared with that of wild rice, and the rice quality is improved. The problem of serious iron loss of natural ferritin in the cooking process is partially solved. The thermal stability of the obtained rice ferritin is remarkably improved, and the rice ferritin can be directly used for producing high-quality polished rice, can also be used as a raw material for preparing functional foods such as high-iron high-amylose rice flour and low-glycemic-index rice products, and has important industrialization value and wide market application prospects.

The invention discloses a preparation method of a sugar-controlled glutinous rice product based on protein-starch molecule crosslinking, which comprises the following steps: pretreating glutinous rice to obtain glutinous rice flour; soybean protein and whey protein are compounded to prepare a protein mixed solution, transglutaminase is added for protein cross-linking, ascorbic acid is added for oxidation cross-linking modification, and modified compound protein is obtained; and adding glutinous rice flour and the modified compound protein into deionized water, adjusting the pH value, stirring at a constant temperature, shearing at high pressure, and freeze-drying to obtain the sugar-controlled glutinous rice product based on protein-starch molecule crosslinking. Nutrient enrichment and taste can be effectively considered, and the problem that a traditional glutinous rice product is deficient in protein is solved; meanwhile, a cross-linked network structure can lock moisture, the special soft, glutinous, sticky and elastic taste of the sticky rice is reserved, no protein peculiar smell or roughness exists, and the unification of blood glucose reduction, nutrition and taste is achieved.

1. Name of the designed product: packing box (Yellow River estuary wetland functional rice). 2. Use of the designed product: outer packing box for rice products. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: front view.

The utility model discloses an extrusion device for processing rice products, and belongs to the technical field of rice flour processing. The rice noodle extruding machine comprises an extruding machine body, a rice noodle discharging plate, a rice noodle discharging die and a connecting assembly, wherein the rice noodle discharging plate is provided with a plurality of rice noodle discharging holes for forming rice noodles; the powder discharging die is detachably connected with the output end of the extruding machine body; the connecting assembly comprises an inserting groove and a locking unit, the inserting groove is formed in the powder discharging mold, and the powder discharging plate is movably inserted into the inserting groove so as to block an opening of the powder discharging mold; and the locking unit is arranged in the powder discharging plate so as to lock the powder discharging mold and the powder discharging plate. According to the powder discharging device, the powder discharging plate can be cleaned and replaced, and the powder discharging end can be dredged.

The invention discloses low-GI rice and a preparation method thereof.The low-GI rice is prepared from, by weight, 55-65 parts of rice flour, 18-22 parts of highland barley flour, 12-16 parts of tartary buckwheat flour and 5-7 parts of chickpea protein powder, complex microbial inoculant fermentation liquor of lactobacillus plantarum and aspergillus niger spores accounting for 0.5-2% of the total amount of the raw materials is added, the fermented materials are input into a two-stage extruding machine, extrusion forming is conducted, and the low-GI rice is obtained. Therefore, the prepared low-GI recombinant rice is close to the traditional rice in taste and quality. According to the method disclosed by the invention, a three-in-one synergistic technical system of physical wall breaking pretreatment, sequential gas regulation and control fermentation and directional structure-effect extrusion is constructed, so that multi-type and high-efficiency in-situ construction of resistant starch RS3 and RS4 in recombinant rice is realized, and a rice product with a GI value stably lower than 50 and excellent taste is obtained.

The application discloses a kind of double-enzyme modified starch with high freeze-thaw stability and its preparation method and application, for the serious problem of gel structure deterioration and water separation of starch-based frozen food caused by ice crystal damage in repeated freeze-thaw process, the method utilizes malt alpha-amylase and starch branching enzyme to catalyze different crystal form starch particles in sequence, and realizes the directional regulation of starch branching topological structure by the synergistic mediation of glycosidic bond reconstruction. First, the malt alpha-amylase hydrolyzes the starch particles moderately, and the long internal chain connected to the molecular cluster is cracked; then the starch branching enzyme cuts off the alpha-1,4 glycosidic bond, and connects the free malt oligosaccharide to the cluster-shaped molecular residue with alpha-1,6 glycosidic bond, thereby significantly increasing the branching degree of starch. The method disclosed in the application belongs to enzyme modification, and has the characteristics of green safety and simple operation, and has wide application prospect in frozen food, such as instant noodles and instant rice products.

The invention relates to the technical field of rice product production, and discloses a grain lifting device for rice product production and a use method thereof.The grain lifting device comprises two supporting plates providing installation space, and further comprises a lifting part arranged between the two supporting plates, the lifting part is used for taking out the rice from the bin, lifting the rice and discharging the rice; the filtering part is mounted on the two supporting plates, and the filtering part is used for vibrating the rice after being lifted and discharged, so that impurities and dust in the rice are removed; wherein the lifting part is used for taking out rice from the bin, lifting the rice and discharging the rice. Under the action of the inclined surfaces of the trapezoidal closing plates, the two trapezoidal closing plates can slide into the two discharging grooves, corresponding discharging springs can generate compression deformation, at the moment, the bottom of the lifting part is opened, rice in the lifting part can be discharged from the lifting part, the flexibility of the device is improved, and therefore the burden of manual lifting and rice discharging is relieved.