Showing papers on "Black rice published in 2009"

Influence of Cooking on Anthocyanins in Black Rice (Oryza sativa L. japonica var. SBR)

Abstract: The composition and thermal stability of anthocyanins in black rice (Oryza sativa L. japonica var. SBR) produced in California were investigated. Six anthocyanin pigments were identified and quantified by high performance liquid chromatography using photo diode-array detection (HPLC-PDA) and electrospray ionization mass spectrometry [LC-(ESI)MS/MS]. The predominant anthocyanins are cyanidin-3-glucoside (572.47 μg/g; 91.13% of total) and peonidin-3-glucoside (29.78 μg/g; 4.74% of total). Minor constituents included three cyanidin-dihexoside isomers and one cyanidin hexoside. Thermal stability of anthocyanins was assessed in rice cooked using a rice cooker, pressure cooker, or on a gas range. All cooking methods caused significant (P < 0.001) decreases in the anthocyanins identified. Pressure cooking resulted in the greatest loss of cyanidin-3-glucoside (79.8%) followed by the rice cooker (74.2%) and gas range (65.4%). Conversely, levels of protocatechuic acid increased 2.7 to 3.4 times in response to all c...

Characterization of volatile aroma compounds from red and black rice bran.

Abstract: The volatile oils from red and black rice bran were obtained by hydrodistillation using diethyl ester and the components of that oil were analyzed by capillary GC-MS. The volatile components of essential oil from red and black rice bran were analyzed by GC and GC-MS. One hundred twenty-nine (129) of volatile compounds were identified in red and black rice bran. Myristic acid, nonanal, (E)-beta-ocimene and 6, 10, 14-trimethyl-2-pentadecanone were main compounds in red rice bran, whereas myristic acid, nonanal, caproic acid, pentadecanal and pelargonic acid were main compounds in black rice bran. Guaiacol, presented at 0.81 mg/100 g in black rice bran, is responsible for the characteristic component in black rice.

Cereal sausages and production method thereof

Abstract: The invention provides sausages added with cereal (the cereal comprises sticky rice, rice, unpolished rice, black rice, purple rice, oat, buckwheat, barley, wholemeal, brown rice and millet; the sausages are pork sausage, beef sausage, mutton sausage, chicken sausage, duck sausage and fish sausage) and a production method thereof. 1. the product comprises the following materials by weight: 40-80% of animal meat, 5-20% of cereal and the products thereof, 10-20% of ice water mixture, 2-10% of animal (plant) fat, 0.1-0.3% of phosphate, 0.002-0.015% of sodium nitrite, 0.4-1.2% of salt, 0.5-5% of sugar, 0.1-0.5% of aginomoto, 0.5- 5% of soy sauce, 1- 8% of spice, 1-10% of starch, 0.1-0.5% of food gum, 0.5-2% of emulsifier, 0.2-2.0% of wine, 0.005-0.025% of edible pigment, 0.02-0.2% of sodium erythorbate, 0.01-0.8% of flavors and fragrances of meat (meat concentrate powder), 0.05-0.15% of preservative, and 0.001-0.005% of antioxidant; in a specific formulation, the sum of the weight percent of each component is 100%. 2. the processing method of the cereal sausages is as follows: choosing materials, preprocessing, mixing stuffing, placing, filling, drying, boiling, cooling, packaging, sterilizing, labeling, metal detecting, X-ray unit detecting, packing, and storing.

Selenium-enriched nutritional coarse grain

Abstract: The invention provides a selenium-rich nutritional coarse grain which comprises the following components: 400-600g of coarse grain, 4-6g of docosahexenoic acid, 7200-8500IU of vitamin A, 1500-1800IU of vitamin D and 1.5-1.7mg of vitamin B1, wherein the coarse grain is prepared by mixing any five of selenium-rich rice, selenium-rich corns, selenium-rich wheat, selenium-rich sorghum, selenium-rich soybeans, selenium-rich red rice, selenium-rich sweet potatoes, selenium-rich red corns, selenium-rich red beans, selenium-rich red sorghum, selenium-rich black rice, selenium-rich black corns, selenium-rich black wheat, selenium-rich black sesame and selenium-rich black beans according to the special proportion. According to the scheme of the selenium-rich nutritional coarse grain, multiple components are added on the basis of the selenium-rich coarse grain, so that the nutrition is sufficient, and the synergistic effect is generated; therefore, the nutrient substances of the selenium-rich nutritional coarse grain are rich and are easily absorbed.

Kinetics and thermodynamics of water adsorption onto rice husks ash filled polypropene composites during soaking

Abstract: The kinetics and thermodynamics of water adsorption onto rice husks ash filled polypropene composites during soaking were studied at different temperatures, quantities and nature of fillers. Raw rice husk, “white” and “black” rice husks ash and Aerosil were used as fillers of polypropene. The increase of fillers contents in the polymer matrix was found to result in non-linear increase of the amount of adsorbed water. The highest adsorption capacity showed the samples filled with raw rice husks, while the lowest—those filled with black rice husks ash. The adsorption kinetics was limited by intra-particle diffusion in plane sheet particles. The values of the diffusion coefficients D, diffusion constants D o, activation energy of the diffusion process Е а, changes of free energy ΔG ≠, enthalpy ΔH ≠ and entropy ΔS ≠ for the formation of the activated complex from the reagent were calculated. A compensation effect between D o and Е а was observed. Based on the Van’t Hoff equation, the values of the changes of standard free energy ΔG o, enthalpy ΔH o and entropy ΔS o of water adsorption were calculated. The sorption process is exothermal in nature and accompanied with decrease of the entropy. The values of the sorption coefficient S and permeability coefficient P were calculated at 25 and 90 °C.

Effects of Rice Added with Mulberry Leaves and Fruit on Blood Glucose, Body Fat and Serum Lipid Levels in Rats

Abstract: This study was performed to investigate the effects of rice added with mulberry leaves and fruit on blood glucose, body fat and serum lipid levels in Sprague-Dawley male rats for 4 weeks. Mulberry rice diet was prepared with mixture of 50% of purified AIN-diet and 50% of formulated rice consisting of soybean, barley, polished rice, black rice, uncleaned rice bud, mulberry leaves and fruit. The experimental animals were fed the mulberry rice diet (group A) and the purified AIN-diet (group B, diabetic control) for 4 weeks in rats injected with streptozotocin. In terms of observing hypolipidemic effect of mulberry rice, rats were fed either high-fat diet (13% fat) with additional lard, corn oil, cholesterol to AIN-diet (group C, control) or mulberry rice diet mixed with high fat diet (group D) for 4 weeks. Blood glucose level at the 4th week of group A had increased 5 mg/dL compared with that of day 0, while group B increased 51 mg/dL. However, the glucose levels of the groups A and B at the final day were 156 mg/dL (12.4% decrease compared with B) and 178 mg/dL, respectively. As for hypolipidemic effect, weight gain and body fat were 8% lower in the group D and serum triglyceride level also 19% lower in the group D compared with those of group C (p

Natural five-color body building noodle and production method

Abstract: The invention provides a natural five-color body building powder and manufacturing method thereof, belonging to the food processing technology field. The invention is made from the main materials of flour, buckwheat flour, corn flour, millet flour, sorghum flour, purple rice flour, black rice flour, mung bean flour, red bean flour, white hyaciath bean flour, black bean flour, soy bean flour, purple cabbage juice, tomato juice, carrot juice, celery juice, spirulina, Chinese yam mud, fresh egg, salt and dietary alkali; the auxiliary materials of japanese honeysuckle, chrysanthemum, roselle, pseudo-ginseng flower, Ginseng flower, haw, jujube, wolfberry, Chinese magnoliavine, wild jujube, Mythic Fungus, licorice, heydyotis, potentilla discolor, prepared fleece flower root, gynostemma, jasmine tea, ginkgo tea, mulberry leaf tea and stevia; by the process of: making the above materials into flower herb fruit body building bag tea; adding proper amount of clear water, boiling into flower herb fruit body building tea for substituting water; and making into the natural body building powder with five colors of red, yellow, white, green and black by routine process. The product has balanced nutrition and good taste, further achieves the functions of heat-clearing and detoxifying, internal organs caring, qi supplementing, blood generating and beautifying skin.

Five elements balancing health-preserving beverage (series)

Abstract: 1. The invention belongs to a five-element balancing health preserving drink (series), wherein the wood element is: ginger of 5g, smoked plum of 10g, cassia seed of 10g, chrysanthemum of 10g, malt of 15g and green bean of 15g; the fire element is: balsam pear of 5g, lotus seed of 5g, small red bean of 15g, haw of 15g, red rice of 10g and peanut of 10g; the earth element is: glutinous rice of 15g, jujube of 10g, coix seed of 10g, hyacinth bean of 10g, dried orange peel of 5g, honey of 5g, millet of 10g, corn of 10g and hawthorn of 10g; the metal element is: white fungus of 5g, shizandra berry of 5g, peach kernel of 5g, cassia seed of 10g, glutinous millet of 10g, almond of 10g and mushroom of 10g; and the water element is: soy bean of 10g, gordon fruit of 10g, black bean of 10g, yam of 10g, edible tree fungus of 5g and medlar of 5g 2. A five-element balancing health preserving soup (series); the fire element is added with mutton and carrot as soup, the earth element is added with beef, sunflower oil and carrot as soup; the metal element is added with chicken, scallion and cabbage as soup and the water element is added with pork, tomato and kelp as soup. 3. A five-element balancing health preserving meal (series), wherein the wood element is added with barley and oat as bread; the fire element is added with sorghum rice and pachyrhizus as rice; the earth element is added with millet and glutinous rice as date paste pancake; the metal element is added with rice corn powder and unpolished rice powder as noodle and the water element is added with yam, black rice and pine nut as porridge.

Non-enzymolysis rice milk beverage and preparation method thereof

Abstract: The invention provides a non-enzymatic rice milk beverage and a preparation method thereof, wherein, the non-enzymatic rice milk beverage takes crushed rice and black rice as main material, and the method for preparing the non-enzymatic rice milk beverage comprises the steps of screening out impurities, roasting, crushing, non-enzymatic gelatinization, preparation, homogenization, refinement, emulsification, sterilization, packaging, etc. The crushed rice and the black rice are taken as the main material of the non-enzymatic rice milk beverage; the preparation method adopts the dynamic supervoltage microjet technology to refine and emulsify materials; emulsified stabilizing agent is added during the preparation process; and instant ultrahigh-temperature flash evaporation technology is adopted for aromatizing and sterilizing the materials.

Production and Antioxidative Activity of Mead Made From Honey and Black Rice (Oryza sativa var. Indica cv. Shiun)

Abstract: In order to brew a red-coloured alcoholic beverage having antioxidative activity, mead was made from honey and black rice grains. Alcoholic beverages made from honey and black rice grains contained around 10% (v/v) ethyl alcohol and a higher amount of phenolic compounds. Alcoholic beverages made from Chinese milk vetch honey and black rice grain contained anthocyanin and were red in colour similar to pink wine. The amount of total phenolic compounds present in the beverages made using Chinese milk vetch honey and buckwheat honey was 0.2 and 0.4 mg/mL, respectively. The DPPH radical scavenging activity of the mead made from the black rice grains was higher than that of beverages made from polished rice. The inhibitory activity of lipid peroxidation of the mead made from black rice grains was also higher.

Natural five-color viscera-nourishing anticancer nutritional rice and preparation method thereof

Abstract: The invention provides natural five-color viscera-nourishing anticancer nutritional rice and a preparation method thereof, and belongs to the technical field of health-care food processing. Five-color viscera-nourishing anticancer Chinese medicinal tea is prepared from Rhodiola rosea, medlar, hawkthorn, Chinese date, longan flesh, seabuckthorn, danshen root, ginseng, American ginseng, membranous milkvetch root, baical skullcap root, liquorice, Chinese angelica, common floweringquince fruit, cordyceps, cochinchnese asparagus root, fragrant solomonseal rhizome, poria, largehead atractylodes rhizome, chrysanthemum, ginkgo seed, spreading hedyotis herb, fiveleaf gynostemma herb, dandelion, aloe, dendrobium, folium cortex eucommiae, ginseng leaf, rice dumpling leaf, green tea, sweet tea, ilex, balsam pear, rehmannia root, mulberry, ganoderma and water; the natural red-yellow-white-green-black five-color viscera-nourishing anticancer nutritional rice is prepared from lablab, red bean, mung bean, pea, soybean, black bean, rice, millet, red glutinous rice, black rice, yellow-white-purple corn grit, sorghum, wheat, barley, oat, buckwheat, euryale, coix seed, spirulina, black and white sesame, walnut kernel, the five-color viscera-nourishing anticancer Chinese medicinal tea and water in a conventional method. The natural five-color viscera-nourishing anticancer nutritional rice has dual efficacies of edibility and health care.

Complex farming system

Abstract: A complex farming method is provided to grow shrimps, which is well-known as a marine life living only in clean environment, and to cultivate rice plants at one time by inputting the shrimps to a rice paddy field. A complex farming method is performed by inputting shrimps to a transplanted paddy field; therefore, the cultivation of rice and the rearing of shrimps are accomplished at a time. The shrimps represent Palaemon paucidens or Neocaridina denticulata. The amount of shrimps inputted into the paddy field is 10~30kg per 1,000m^2. Freshwater snails are inputted before the shrimps. The rice plants are selected among white rice, black rice, germinated brown rice, red rice and green rice. The reproductive output of the shrimps is 20.0~30.0% represented by dry weight of eggs/dry weight of female shrimps. The gonadosomatic index of the shrimps is 0.1~30.0 represented by dry weight of ovaries/dry weight of female shrimpx100. The crustacean length(CL50) of the shrimps is 6.0~9.0mm.

Compound nutrient paste

Abstract: The invention provides a composite nutrient paste and a manufacturing method thereof. The method comprises the steps as follows: several or all cleaned and dried raw materials comprising high quality yellow soybean, black soybean, red bean, peanut, sesame, walnut, black rice, millet and the like are mixed into nutrient paste after jordaning, steaming and cooking completely; or the raw materials are crushed into micro powder of 60-300 meshes separately for using; when in use, several or all micro powder can be added with water in certain proportion according to taste and requirement to be stirred uniformly and steamed and cooked completely, the nutrient paste is prepared; or the micro powder can be added with water separately and then is stirred, steamed and cooked completely to mix the nutrient paste. Some raw materials such as the peanut, the sesame and the walnut are required to be baked for enhancing the flavour before crushing, and some raw materials such as the yellow soybean, the black soybean, the black rice and the like can be baked for enhancing the flavour before crushing. The nutrient paste that is economical and has good quality, fast processing, sweet taste, easy digestion and absorption and abundant nutrition can be produced by the method to satisfy the demands of households and catering industry as well the health requirement of people.

Black nourishing biscuit, black nourishing vegetable meat dessert, black nourishing potato chip

Abstract: The invention provides a formula for cheap and good black nutritional biscuits (containing rice cakes), black plant meat refreshments, and black nutritional potato chips and a production method. The production method mainly comprises the following steps: cleaned black-food raw materials such as black rice, black soybeans, black sesame and so on, are matched with certain (main materials) auxiliary materials to be made into various nutritional foods by various production technologies, so as to satisfy the demand of people to the health and high-quality life and promptly supplement various nutritive substances needed by people.

Immunomodulating activities in bran extracts of Japanese red, black and brown rices.

Abstract: To determine the potent immunomodulating activities of different types of Japanese rice bran, we analyzed the effects of extracts of red, brown and black rice brans on the cell proliferation and cytokine production of mouse immunocompetent cells by cell culture experiments. Methanol extracts of these rice brans showed suppressive activities against the proliferative response (3H-thymidine incorporation) of mouse spleen cells induced by concanavalin A (Con A) or lipopolysaccharide (LPS) in the cell culture experiments. Although the black and brown rice bran extracts showed suppressive effects on the production of interferon gamma (IFN gamma) or interleukin 6 (IL-6) in mouse spleen cells induced by Con A or LPS, the red rice bran extract exhibited stimulatory effects on the same cytokine-producing systems. Furthermore, when the effects of these extracts on the production of macropahage-derived inflammatory cytokines such as interleukin-1alpha (IL-1alpha) and tumor necrosis factor alpha (TNF-alpha) were assayed, the red rice bran extract caused a stimulatory effect on the IL-1alpha production from mouse macrophages induced by LPS, but did not show a significant effect on TNF-alpha production. However, the brown and black rice bran extracts exhibited significant inhibitory effects on the production of IL-1alpha and TNF-alpha in the same macrophage culture experiment. A possible mechanism of the immunomodulating activities of the rice bran extracts and the immunopharmacological significance of these findings are discussed.

Natural coarse cereals quick-freezing rice glue ball

Abstract: A production method of a novel quick-frozen glutinous rice dumpling belongs to the technical field of food processing, which comprises the following steps: seven groups of 1000 portions of glutinous rice flour are respectively mixed with 50-300 portions of mung (milled into powder), 50-300 portions of red bean (milled into powder), 50-300 portions of soybean (milled into powder), 50-400 portions of maize (milled into powder), 50-500 portions of black rice (milled into powder), 10-500 portions of pumpkin or carrot (extracting juice), and 50-500 portions of tomato (extracting juice), added with proper amount of water and stirred evenly, and the mixture is kneaded into dough, and the dough is made into seven glutinous rice dumpling base materials with different colors, each glutinous rice dumpling base material can be added with various different stuffings to obtain various glutinous rice dumplings which are then refrigerated below the temperature of 0 DEG C. The quick-frozen glutinous rice dumplings respectively have various different nutritional ingredients and colors, and provide more choices for people according to different tastes and habits.

Method for extracting black rice anthocyanins

Abstract: The invention relates to a novel method for extracting black rice anthocyanins, and especially to improvement for extraction and impurity removal process. The method is characterized in that the method includes steps of (1) preprocessing black rice; (2) extracting and removing impurities by using polar solvent; (3) removing impurities by using ethanol; (4) extracting by using acidified ethanol lixiviate liquid; and (5) employing auxiliary measure. The main improvement of the present invention is that the extraction process includes an impurity-removing process and a purification process, the invention has advantages of short time consuming, low cost, high purity, simple process and convenient operation.

Seasoning for prepared food

Abstract: PROBLEM TO BE SOLVED: To provide a seasoning for prepared foods which has advantages simultaneously taking nutrient ingredients which are important in human survival. SOLUTION: The seasoning for prepared foods contains all of eight kinds of materials of black sesame, black rice, black bean, black pine fruit, black Chinese quince, black vinegar, brown sugar and Ume flesh extract and the seasoning is powdered. The seasoning is further mixed with either one kind or a plural kinds of black wheat, squid ink, charcoal, an extract of blueberry, prune raisin, caramel, perilla, black olive, soy sauce, yeast of black beer, Jews-ear, buckwheat, laver, brown alga, brown seaweed, tangle weed, Nemacystus decipiens, the other algae, fermented black garlic extract, black yolk oil, black malted rice, snapping turtle, silky fowl, black foxtail millet, black millet and black grape which are adequately selected according to taste to provide the objective powdery seasoning. COPYRIGHT: (C)2009,JPO&INPIT

Black rice milk beverage and preparation method thereof

Abstract: The invention discloses black kerneled rice milk beverage and a method for preparing the same. The invention adopts a unique scientific formula derived from a plurality of experiments that comprises the following components: 5 to 20 percent of black kerneled rice, 5 to 8 percent of white granulated sugar, 4 to 6 percent of water soluble soy protein, 1 to 3 percent of Chinese date, longan and lotus seed, 0.15 to 0.35 percent of marine algae extract, 0.05 to 0.12 percent of carboxymethyl cellulose sodium, 0.04 to 0.10 percent of sucrose fatty ester, 0.025 to 0.10 percent of glyceryl monostearate, 0.01 to 0.035 percent of phosphatides, 0.05 to 0.15 percent of monopotassium phosphate, and 0.05 to 0.12 percent of essence of purple rice. The method effectively solves the problems of 'sedimentation' and 'floating oil' through adjustment of production processes such as production of black kerneled rice milk by extracting the black kerneled rice subjected to ultrafine grinding on the premise of creating no damage to rich nutrients of the black kerneled rice and maintaining the unique fresh taste of the black kerneled rice, and further ensures the safety of drinking the black kerneled rice milk beverage.

Nanzhu dark rice flour and production method thereof

Abstract: The invention provides Littlefruit Lyonia black rice flour and a preparation method thereof, and relates to health food, which is characterized in that the Littlefruit Lyonia black rice flour is composed of rice absorbing concentrated liquid prepared by decocting leaf of Littlefruit Lyonia, sesame powder, sucrose and slaked starch. The proportion of the rice and other materials of sesame powder, sucrose and slaked starch is 100 to 1, and the composition proportion of the decocted leaf of Littlefruit Lyonia is 1-5. The preparation method includes: preparing raw materials, proportioning, decocting, filtering, soaking, braising, drying, mixing, stirring, metering and packaging. The Littlefruit Lyonia black rice flour has advantages of industrial production, long storage life, novel formula, and significant anti-senescence function, can be eaten at the four seasons and be eaten after soaked by boiled water and stirred, has good taste and is easy to digest and absorb.

Method for preparing nourishing convenient black rice

Abstract: The invention provides a method for preparing nutritional and instant black rice, and belongs to the field of food nutrition healthcare and deep development of broken rice. The method uses mesona blume gum as the key material, rice flour as the main material, and powdered fat, expansive agent, emulsifier, and salt as auxiliary materials; through watering, quenching and tempering, and blending, the mixed materials are extruded by a twin-screw extruder to be cured, and then the mixed materials are cut into rice-shaped extrusion; and through the processes of drying, cooling and packing, the black rice is acquired. The manufactured black rice is steeped in right amount hot water at the temperature of 90 to 100 DEG C, and can be reconstituted in 5 to 8 minutes; or the manufactured black rice is put in hot water, then heated by a microwave oven, and can be reconstituted in 3 to 5 minutes; and the manufactured black rice can realize similar structure and appearance with natural black rice. The nutritional and instant black rice which uses blancmange grass polysaccharide as nutritional factors and is acquired by the extrusion technology, has the characteristics of safety, convenience, effectivity, high yield and low cost, and can greatly enrich the international nutritive rice market and effectively improve people's life.

A instant cooked rice for diet and glycosuria

Abstract: Functional instant cooked rice and a preparation method thereof are provided to improve a consumer's health and to prevent adult diseases by using additional powder and mixed grains containing unhulled and naked barley and brown rice A method for preparing functional instant cooked rice comprises the following steps of: washing and mixing 85-95wt% of mixed grains and 5-15wt% of additional powder; and cooking and packing the prepared rice The mixed grains consists of unhulled and naked barley, brown rice, kelp brown rice, Hordeum tetrastichum, black rice with black endosperm, black rice with white endosperm, rolled barley, cut polished barley, Glycine Semen Nigra, azuki bean, black bean, white bean, Rhynchosia volubilis, small black bean, mung bean, large bean, green bean, kidney bean and Coicis Semen The additional powder contains yacon powder, sprouted barley powder, Salicornia powder and acorn powder

Black rice body-building wine and method for brewing same

Abstract: The invention discloses black rice body-building wine and a method for brewing the same The black rice body-building wine is mainly prepared by brewing the following raw materials by weight portion: 20 to 30 portions of black rice, 5 to20 portions of Chinese date, 5 to 10 portions of American ginseng, 5 to 10 portions of longan, 5 to 10 portions of medlar, 5 to 10 portions of rice sprout, 5 to 10 portions of common macrocarpium fruit, 5 to 10 portions of hawthorn, 1 to 2 portions of bee pollen, 3 to 5 portions of wood ear and 5 to 20 portions of malt through a series of brewing process The black rice body-building wine has rich nutrition and efficacies in adjusting blood fat, blood sugar and blood pressure, enriching yin and nourishing kidney, strengthening spleen and stomach, improving eyesight and invigorating blood circulation, resisting oxidization and ageing, prolonging the life and the like, and in particular contains a trace element selenium which is verified to have obvious anticancer and cancer prevention effects in a human body through the research of domestic and foreign experts The black rice body-building wine is suitable to be drunk by adults for a long time

Nutritional Components, Texture, and Antioxidant Properties of Lactic Acid Bacteria-Fermented Yakchobugak with Addition of Agro-food Products

Abstract: The manufacturing process and quality properties of Lactococcus lactis-fermented yakchobugak (LFY) containing some colored agro-food products were investigated to develop a good organoleptic bugak from the leaf of the medicinal herb. The de-oiling rate of LFY by centrifugation was 37.6%, which was significantly different to the 3.5% value obtained after standing and the 8.9% value obtained with the beating method (p<0.05). Reducing power (RS) increased with addition of increasing levels of ethanol extracts from agro-food powders. The RS of green tea extract-supplemented LFY had the highest value of 0.97 at 500 μg/mL, and this was significantly different to values obtained using other extracts (p<0.05). At 83.84%, the DPPH (2,2-diphenyl-1-picrylhydrazyl) free-radical scavenging activity of green tea extract-supplemented LFY was the greatest of all samples tested, followed by LFY with woolgeom at 39.48%, LFY with black rice at 28.45%, and LFY with bokbunja at 22.24% all ethanol extracts were added at 50 μg/mL (p<0.05). Acid values of green tea and bokbunja LFYs stored in transparent PE bags at 60℃ for 7 days were 1.82% and 2.03%, respectively. Textural hardness values of LFYs were less than 250.62, except for LFYs with black rice and woolgeom, but these values increased 2～3-fold after lactic acid fermentation. Carbohydrate and protein content of LFYs were in the ranges 58.95～64.63% and 7.50～8.68%, respectively. Lipid and calorie contents of woolgeom LFY had the lowest values of 22.02% and 490 Kcal, respectively.

Wheat-rice composite grain and preparation method thereof

Abstract: The invention relates to a wheat-rice composite grain and a preparation method thereof, in particular to a fortified wheat-rice composite grain and a preparation method. The method uses buckwheat, oat, barley and rye as raw materials and black rice, non-glutinous rice, indica rice and sticky rice as matrix material; the method comprises the following steps: separately performing prescreening, electrostatic precipitation, high pressure precipitation, multistage grinding, check screening and particle recovery to obtain raw material power and matrix power; mixing raw material power, water and emulsifier in advance, then mixing with matrix power, water, cellulose, heat stabilizer, nutrients and crosslinking agent; extruding the obtained mixture for forming, cutting and pelletizing, coating an oil film on the outer surface of the obtained particles; and predrying the particles, drying at a high temperature, drying at a low temperature, coating an oil film on the outer surface of the dried particles, and cooling under constant temperature and moisture to obtain the wheat-rice composite grain. The preparation method discloses by the invention is easy, the yield is high, and the product has higher nutrient content and the appearance similar to natural rice.

Black hair dye prepared from pure-natural black rice pigments and application thereof

Abstract: The invention provides black hair dye prepared from pure-natural black rice pigments and application thereof. The hair dye is obtained by mixing the following components of black rice pigments, additives, solvent and water in a mass ratio of 1-5: 0.3-3: 0.5-3: 2-10, wherein, the black rice pigments are the natural pigments extracted from black rice made in China by a physical or chemical method; and the additives include a moisturizing agent, a wetting and penetrating agent, an auxiliary dyeing agent, a complexing agent, an ultraviolet-resistant agent, a pH value regulating agent, a deformingagent and a thickening agent. The black hair dye prepared from pure-natural black rice pigments in the invention is used for dyeing and blackening hair and, has the characteristics of high material availability, simple extraction process, non-toxicity and safe use, and is beneficial for the environmental protection.

A process for the extraction of anthocyanins from black rice and composition thereof to treat cardiovascular disease

Abstract: Disclosed is the use of a composition comprising an extract of the outer layer of dehulled black rice, said extract comprising cyanidin-3-0-glucoside and peonidin-3-O-glucoside, in the manufacture of a medicament or nutraceutical for the treatment or prevention of hyperlipidemic conditions and/or hypercholesterolemia This composition may be useful in enhancing and/or preserving the stability of HDL-C and the atherogenic lipioproteins such as LDL-C, VLDL-C, and IDL-C from oxidation, in preventing, reducing, eliminating or ameliorating injuries due to oxidative stress, and in preventing, reducing, eliminating or ameliorating the development of atherosclerotic lesions and inflammation associated therewith Also disclosed is a process of extracting a composition comprising anthocyanins from black rice, wherein the extract is prepared by the following steps: (a) separating an outer layer, predominantly comprising the pericarp, tegmen, and aleurone layers, from a starchy endosperm in de-hulled black rice; (b) adding a solution of at least one organic solvent and an acid to the separated outer layer sufficient to achieve a pH of between 1 and 4 (c) filtering and removing the solvent and the acid from the separated outer layer to produce a pigment fraction; (d) separating constituents of the pigment fraction; and (e) collecting an anthocyanin composition, comprising cyanidin-3-O-glucoside and peonidin-3-O-glucoside, therefrom