58 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 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 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 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 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 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.

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 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.

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 discloses a mixing device for preparing an anti-aging compounding agent of a high-moisture flour rice product, and relates to the technical field of food compounding agent mixing, the mixing device comprises a mixing tank, and a gas protection mechanism is fixedly mounted on the inner side surface of an inner-layer tank body; a transmission rod is movably mounted in the center of the mixing tank, and a stirring mechanism is fixedly mounted on the outer surface of the transmission rod; a conveying pipe is fixedly installed on the inner side face of the mixing tank, and a cleaning mechanism assisting in cleaning is fixedly installed at the other end of the conveying pipe. According to the mixing device for preparing the anti-aging compounding agent of the high-moisture flour and rice product, the arranged stirring mechanism adopts a multi-dimensional stirring design, a stirring roller is driven by a transmission rod to rotate, and meanwhile, a driving gear drives a driven gear to rotate through a chain, so that a mixing roller and a stirring piece on a positioning frame also rotate along with the driving gear; the multi-dimensional stirring mode can ensure that the materials are mixed in the mixing tank in all directions without dead angles, and the mixing uniformity and efficiency are greatly improved.

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

The application discloses a method for predicting rice glycemic index in vitro, and belongs to the technical field of food detection. The application collects multi-dimensional data of rice in the whole life cycle of "raw materials-processing-sensory-digestion", screens four key influence factors of amylose content (AM), palatability value (PS), disintegration value (BD) and area under the curve of 0-120 min digestion (AUC120) through AI-assisted machine learning, and constructs a nonlinear regression prediction model. The model realizes accurate prediction of GI with multi-dimensional feature fusion, and is highly consistent with the test results of ISO26642:2010 standard human body (R<2>=0.965). The application has the advantages of simple operation, low cost, short cycle and the like, and can be used for rapid screening of low GI rice varieties, assisted breeding and quality control of functional rice products.

This invention discloses an improved and large-scale production method for Xiangxiang baked rice cakes, belonging to the field of intensive processing of traditional local specialty rice products and intangible cultural heritage food technology. Based on the traditional methods of Xiang Army rations, this invention improves the process, using high-quality rice as the main raw material. After washing and draining, the rice is fed into a self-developed twin-screw extruder for high-temperature and high-pressure extrusion and maturation, followed by pulverization to obtain baked rice cake powder. This powder is then mixed with sugar water, shaped, pressed, and steamed at high temperature. Subsequently, it undergoes low-temperature aging, precise slicing, double-sided constant-temperature baking, gradient cooling, and grading and packaging to obtain the finished Xiangxiang baked rice cake. This invention improves upon the defects of traditional workshop-style production, ensuring thorough and uniform maturation, effectively solving problems such as unstable quality, easy cracking and deformation of finished products, low production capacity, and flavor loss. It can be adapted to the production of diversified products using miscellaneous grains and medicinal and edible ingredients, fully preserving the traditional flavor of Xiangxiang baked rice cakes and the storage and portability characteristics of Xiang Army rations, while achieving standardized, scientific, and large-scale production of intangible cultural heritage specialties. This is beneficial for protecting local characteristic food craftsmanship and enhancing market competitiveness.

The application belongs to the technical field of rice product processing, and discloses a rice product raw material quality prediction method and device based on deep feature fusion. The method comprises the following steps: a new feature fusion method is proposed, deep feature fusion is composed of coarse level feature fusion and fine level feature fusion, and then the deep feature fusion is input into a prediction model for prediction; different feature extraction methods are adopted to obtain different feature data; different weight values are assigned to different feature data according to the importance of the features to obtain feature fusion data; an intelligent optimization algorithm is selected to optimize the structure of the deep feature fusion and the fusion weight value of the deep feature fusion to obtain an optimal prediction model according to the requirement of achieving an optimal prediction effect; rice powder raw material index data are predicted according to the optimal prediction model and rice product index data; and raw material quality information is obtained according to the prediction result of the rice powder raw material index data. In the above manner, the accuracy of the prediction result is improved, the quality evaluation standard is met, and the rice product raw material quality is predicted.

The invention relates to the technical field of rice product filling, in particular to a filling material pressing machine and method for subpackaging prefabricated rice products. Comprising a bearing table, the upper side of the bearing table is fixedly connected with U-shaped supporting legs, the U-shaped supporting legs are fixedly connected with a storage tank, the lower side of the storage tank is fixedly connected and communicated with a connecting piece, the connecting piece is in threaded connection with a mounting shell, a flow guide pipe is arranged between the connecting piece and the mounting shell, an extrusion frame and a sliding frame are slidably connected in the mounting shell in a limited mode, and the extrusion frame is fixedly connected with an extrusion elastic strip. The flow guide pipe is separated through extrusion of the extrusion frame and the extrusion elastic strip on the flow guide pipe, the flow guide pipe is extruded through bending deformation of the extrusion elastic strip, on one hand, part of rice porridge stored in the lower section of the separated position of the flow guide pipe is promoted to flow out, the filling precision is improved, and on the other hand, the size of the rice porridge stored in the lower section of the separated position of the flow guide pipe is reduced; the rice porridge is far away from the end opening of the flow guide pipe by virtue of the shape recovery of the flow guide pipe and the extrusion elastic strip, so that the dropping probability of the rice porridge is reduced.

The application provides a rice product raw material quality prediction device and application, and relates to the technical field of food quality detection and control. The method first divides rice product raw materials into several groups according to weight, extracts equal-weight raw materials from each group as detection samples, and uses a Japanese Sakuradake particle evaluator to detect cracks, yellowing and insect-damaged particles in the samples and weigh them. At the same time, the samples are ground into three equal parts, and the Kjeldahl method, oven drying method and iodine colorimetric method are used to determine the contents of protein, moisture and amylose in the samples, respectively. The infrared spectroscopy imaging technology is used to record the absorbance of the samples at a specific waveband, and a prediction model of the contents of protein, moisture and amylose is established based on the partial least squares method. According to different evaluation standards, the limitations of traditional single-index detection are avoided, and the stable high quality of products in terms of taste, nutritional value, appearance and shelf life is ensured.

The invention relates to the technical field of seafood flour rice processing, and particularly discloses a seafood flour rice product vacuum packaging device which comprises a material conveying belt, a packaging executing mechanism, a control table, a transfer conveying line, a carrying mechanical arm and a discharging output line. The packaging executing mechanism is arranged on the rear side of the material conveying belt. The transfer conveying line is arranged at the position of a discharging port in the rear side of the outer portion of the packaging executing mechanism in the left-right direction. The carrying mechanical arm is arranged on the right side of the exterior of the transfer conveying line. According to the vacuum packaging device for the seafood flour and rice products, feeding, bagging and packaging procedures are seamlessly connected through a highly-collaborative automatic system, manual intervention is reduced, the risk of microbial contamination caused by manual contact is avoided from the source, it is ensured that the hygienic safety of the products meets the standard, and before vacuum packaging, the packaging efficiency is greatly improved through a liquid extraction technology. Free liquid in the bag is effectively removed, and the problem of sealing failure caused by the liquid is fundamentally solved.

The invention relates to the field of food processing, in particular to a preparation method of a rice product, which comprises the following steps: pretreatment of rice bran: performing low-temperature degreasing, enzymolysis removal of antinutritional factors, microwave modification and superfine grinding to eliminate oxidation odor, break fiber structure and improve compatibility with starch; mixing and tempering the raw materials: uniformly mixing refined rice, the prepared pretreated rice bran, broken rice, modified starch, fructo-oligosaccharide and xanthan gum according to the weight percentage sum of 100%, adding deionized water to adjust the moisture content, stirring, standing and tempering; low-temperature pre-gelatinization: controlling the temperature and the humidity to preliminarily gelatinize the starch and enhance the binding force with rice bran fibers; performing microwave pre-puffing to form uniform initial micropores; performing vacuum low-temperature puffing: performing puffing at a low vacuum degree, retaining nutrition and expanding micropores; vacuum cooling: rapidly cooling to prevent oxidation; and post-treatment: spraying tea polyphenol, screening and then vacuum packaging. The rice product is rich in nutrition, long in shelf life and not easy to deteriorate.

The application belongs to the technical field of immunochromatographic detection, and particularly relates to a detection method of residual wheat-specific protein in rice products. The detection method comprises the following steps: step S1: preparing an antibody; step S2: preparing an immunochromatographic test paper; step S3: preparing a developing solution; and step S4: wheat-specific protein detection. The application significantly improves the detection sensitivity and specificity of wheat prolamin by optimizing the formula of the developing solution to screen inhibitory proteins, synergizing with surfactants, and combining with the preparation process of multiple batches of antibodies.

The invention discloses a rice core No.1 primer group, a primer pool and a kit for detecting a rice quality functional gene and application of the rice core No.1 primer group, the primer pool and the kit, and belongs to the technical field of biology. The primer group comprises a first primer pair to a 40th primer pair, each primer pair comprises a forward primer and a reverse primer, and the forward primer of the first primer pair, the reverse primer of the first primer pair, the forward primer of the 40th primer pair and the reverse primer of the 40th primer pair are sequentially shown as SEQ ID NO: 1 to SEQ ID NO: 80 in a sequence table. The rice core No.1 primer group, the primer pool and the kit provided by the invention can be used for detecting rice quality functional genes, and a method for rapidly and accurately detecting rice appearance quality gene and taste quality gene variation information at low cost is provided for rice heredity and breeding workers.

The impurity separation device for rice product processing comprises a mounting frame, a fixed inclined plate, a plurality of ventilation openings and a feeding hopper, the fixed inclined plate is fixedly connected to the interior of the mounting frame, the ventilation openings are evenly formed in the top of the mounting frame, and the feeding hopper is mounted at the top of the mounting frame. Blanking can be efficiently assisted, it is guaranteed that rice is conveyed evenly and continuously, the lifting inclined plate frame is periodically jacked to slide upwards and compress the spring through rotation of the cam, after the protruding end of the cam is disengaged, the spring resets and pulls the lifting inclined plate frame to slide downwards, reciprocating shaking is formed, and rice on the lifting inclined plate frame can be rapidly scattered through shaking; unsmooth discharging caused by accumulation is avoided, and compared with a traditional fixed discharging structure, the discharging efficiency is greatly improved; and meanwhile, the rice can be uniformly shaken off to a rotating roller, a uniform conveying foundation is laid for subsequent screening, equipment shutdown adjustment caused by the discharging problem is reduced, the manual intervention cost is reduced, and the continuous processing flow is guaranteed.