Showing papers on "Black rice published in 2013"

Phenolic Compounds and Bioactivities of Pigmented Rice

Abstract: The pigmented rice has been consumed in China, Japan, and Korea for a long time. It has been used for strengthening kidney function, treating anemia, promoting blood circulation, removing blood stasis, treating diabetes, and ameliorating sight in traditional Chinese medicine. The extracts from pigmented rice are used as natural food colorants in bread, ice cream, and liquor as well as functional food. The pigmented rice is mainly black, red, and dark purple rice, and contains a variety of flavones, tannin, phenolics, sterols, tocols, γ-oryzanols, amino acids, and essential oils. Anthocyanins are thought as major functional components of pigmented rice. Several anthocyanins have been isolated and identified from the pigmented rice, including cyanidin 3-glucoside, cyanidin 3-galactoside, cyanidin 3-rutinoside, cyanidin 3,5-diglucoside, malvidin 3-galactoside, peonidin 3-glucoside, and pelargonidin 3,5-diglucoside. This review provides up-to-date coverage of pigmented rice in regard to bioactive constituents...

Phytochemical profiles of black, red, brown, and white rice from the Camargue region of France.

Abstract: Secondary metabolites in black, red, brown, and white rice grown in the Camargue region of France were investigated using HPLC-PDA-MS2. The main compounds in black rice were anthocyanins (3.5 mg/g), with cyanidin 3-O-glucoside and peonidin 3-O-glucoside predominating, followed by flavones and flavonols (0.5 mg/g) and flavan-3-ols (0.3 mg/g), which comprised monomeric and oligomeric constituents. Significant quantities of γ-oryzanols, including 24-methylenecycloartenol, campesterol, cycloartenol, and β-sitosterol ferulates, were also detected along with lower levels of carotenoids (6.5 μg/g). Red rice was characterized by a high amount of oligomeric procyanidins (0.2 mg/g), which accounted >60% of secondary metabolite content with carotenoids and γ-oryzanol comprising 26.7%, whereas flavones, flavonols and anthocyanins were <9%. Brown and white rice contained lower quantities of phytochemicals, in the form of flavones/flavonols (21–24 μg/g) and γ-oryzanol (12.3–8.2 μg/g), together with trace levels of the ...

Color and Chemical Stability of a Variety of Anthocyanins and Ascorbic Acid in Solution and Powder Forms

Abstract: The color and chemical stabilities of six anthocyanins, including cyanidin 3-glucoside, highly purified and present in semipurified extracts (also containing other anthocyanins) from grape pomace, purple corn, and black rice, were determined in combination with ascorbic acid in solutions at differing pH values (3.0 and 4.0) and temperatures (6–40 °C) and lyophilized powders at different relative humidities (43–98% RH). Color and chemical changes were analyzed using CIELAB measurements and HPLC, respectively. In liquids, stability was inversely related to increasing pH and temperature; for powders, stability was inversely related to RH. The mutual destruction of anthocyanins and ascorbic acid in solution was confirmed, with unexpected new findings showing no significant stabilizing/destabilizing effect based upon anthocyanin structure, including differing flavylium core (three types) and type of acylation (two aliphatic, one cinnamic acid), or final extract purity.

Black rice and anthocyanins induce inhibition of cholesterol absorption in vitro

Abstract: Black rice (Oryza sativa L.) is often associated with blood lipid control. This study systematically assessed the inhibition of cholesterol absorption in vitro by black rice and explored cholesterol-lowering compounds present in this rice. Our results indicated that black rice extracts (BRE), which were aqueous, ethanol extracts and a fraction of macroporous resin caused the reduction of cholesterol absorption by inhibiting pancreatic lipase, decreasing the micellar cholesterol solubility and suppressing cholesterol uptake in Caco-2 cells. The inhibitory activity was positively associated with anthocyanin (cyanidin-3-glucoside (Cy-3-G) and peonidin-3-glucoside (Pn-3-G)) contents of the extracts. Therefore, the cholesterol absorption inhibiting properties of anthocyanins were further explored. The IC50 values of Cy-3-G and Pn-3-G against pancreatic lipase were 42.53 ± 4.45 and 18.13 ± 4.22 μg mL−1, respectively. Kinetic analysis suggested that the enzymatic inhibitory mode of Cy-3-G and Pn-3-G belonged to the competitive type. In mixed micelles, Cy-3-G and Pn-3-G dose dependently reduced the solubility of cholesterol. Meanwhile, a potential mechanism of cholesterol reduction by anthocyanins was investigated. Results showed that anthocyanins led to precipitation of cholesterol from micellar solution, which may induce the reduction of cholesterol. In Caco-2 cells, Cy-3-G and Pn-3-G (40 μg mL−1) exhibited a significant reduction in cholesterol uptake, and the degree of this reduction was almost the same as that observed in the group treated with Ezetimibe at the same concentration. These findings provide important evidence that anthocyanins may partly contribute to the inhibitory effects of black rice on cholesterol absorption, and thus may be applied for the prevention and treatment of hypercholesterolaemia.

Anthocyanin content and antioxidant capacity in bran extracts of some Thai black rice varieties

Abstract: Summary This study investigated both the anthocyanin content and the antioxidant capacity of a set of genetically related glutinous and nonglutinous Thai black rice varieties. The ethanol/water extracts of the brans of these black rice varieties showed relatively potent antioxidant activities compared with those of tocopherol. These antioxidant activities were determined by thiocyanate, H2O2-scavenging chemiluminescence (XYZ), Cu++/bathocuproine colorimetry (PAO) and 1,1-diphenyl-2-picrylhydrazyl radical-scavenging assay. The structural identification and quantification of the black rice anthocyanins performed by high-performance liquid chromatography coupled with electrospray ionisation and tandem mass spectrometry found cyanidin-3-O-glucoside and peonidin-3-O-glucoside as the major anthocyanins in the ranges of 16.01–34.40 and 2.43–7.36 μg mL−1, respectively. The comparative study in terms of quantity of these phytochemicals and antioxidant capacity of the black rice bran extracts suggested the contribution of overall phenolic components rather than that of the particular anthocyanin pigments.

Synthesis and characterization of antibacterial silver nanoparticle-impregnated rice husks and rice husk ash.

Abstract: Silver nanoparticle (AgNP)-impregnated rice husks/rice hush ash (RHs/RHA) were successfully synthesized, and their potential application as antibacterial materials in water disinfection was investigated with particular attention given to the use of both white rice husk ash (WRHA) and black rice husk ash (BRHA) produced by the combustion of RHs as AgNP supports. AgNPs, with diameter of ∼20 nm, were anchored tightly onto RHA, with the emplacement of the AgNPs on these supports increasing the antibacterial activity of the AgNPs through diminution in the extent of nanoparticle aggregation. Ag K-edge XANES analysis revealed that AgNP-impregnated RHs/RHA are composed of both Ag(0) and Ag(I) species with the Ag(I)/Ag(0) ratio following the order WRHA (65:35) > RHs (59:41) > BRHA (7:93). Sodium thioglycolate, a strong Ag(I) ligand, significantly affected the bactericidal activities of AgNP-impregnated RHs/RHA, suggesting that Ag(I) released from AgNP-impregnated RHs/RHA plays an important role in disinfection. Th...

The genetic constitutions of complementary genes Pp and Pb determine the purple color variation in pericarps with cyanidin-3-O-glucoside depositions in black rice

Abstract: The purple pericarp color in rice was controlled by two dominant complementary genes, Pb and Pp. Crossing black rice ‘Heugnambyeo’ variants with three varieties of white pericarp rice gave a segregation ratio of 9 purple: 3 brown: 4 white. The Pp genes were segregated by homozygous PpPp alleles for the dark purple pericarps, heterozygous Pppp alleles for the medium and mixed purple pericarps, and homozygous pppp alleles for either brown or white pericarps with a 1 PpPp: 2 Pppp: 1 pppp segregation ratio, indicating that the Pp allele in rice is incompletely dominant to the recessive pp allele. Among the purple seeds, the amount of cyanidin-3-O-glucoside was higher in the dark purple seeds (Pb_PpPp) than in the medium purple seeds (Pb_Pppp). Moreover, no cyanidin-3-glucoside was detected in brown (Pb_pppp) or white pericarp seeds (pbpbpppp). These findings indicated that the level of cyanidin-3-glucoside was determined by the copy number of the Pp allele. Further genotype investigation of the F3 progeny demonstrated that the dominant Pb allele was present in either purple or brown pericarp. A 2-bp (GT) deletion from the DNA sequences of the dominant and functional Pb was found in the same DNA sequences of the recessive and non-functional pb allele. These findings suggested that the presence of at least a dominant Pb allele was an essential factor for color development in rice pericarps. In conclusion, the Pp allele in rice is incompletely dominant to the recessive pp allele; thus, the number of dominant Pp alleles determines the concentration of cyanidin-3-O-glucoside in black rice.

Nutrient meal-following food and producing method thereof

Abstract: The invention discloses a nutrient meal-following food and a producing method thereof. The nutrient meal-following food is characterized by comprising the following components in parts by weight: 0.5-1.5 parts of polished round-grained rice, 0.5-1.5 parts of white rice, 0.5-1.5 parts of black rice, 0.5-1.5 parts of barley, 1.5-2.5 parts of buckwheat, 0.5-1.5 parts of wheat, 1.5-2.5 parts of oats, 1.5-2.5 parts of coix seeds, 1.5-2.5 parts of millets, 1.5-2.5 parts of corns, 1.5-2.5 parts of broomcorn and 1.6-2.4 parts of sesames. The producing steps are as follows: (1) mixing and cleaning the raw materials, and then soaking the mixture for 8-12 hours (2) steaming the raw materials thoroughly and then airing the raw materials to 30 DEG C; (3) adding fermentation strains and the raw material soaking water in the step (1) into the raw materials in the former step and mixing uniformly; (4) fermenting at a constant temperature of 30 DEG C for 30-35 hours; (5) repeating the step (3); (6) fermenting at a constant temperature of 30 DEG C for 24-30 hours; (7) grinding the well-fermented raw materials into paste; (8) drying the paste into powder and packaging the powder in a sealing manner. The nutrient meal-following food has rational allocation, results in no digestion discomfortableness to the intestines and stomach as the surfaces of the coarse grains are softened through biological fermentation, and is better for the absorption of an organism as the plant cell walls are destroyed by enzymes under the action of microorganisms.

Marker development for the identification of rice seed color

Abstract: Pigmented traits in rice seeds are regarded as important breeding goals for crop improvement. Marker-assisted selection is very helpful when screening for target seed color traits in the early stages of plant development. Among the genes involved in the biosynthesis of anthocyanins and proanthocyanins (PAs) that are candidates for marker development, we examined the expression of five genes encoding CHS, CHI, F3H, DFR, and ANS in the seeds of non-pigmented white and pigmented black and red rice cultivars. The transcript levels of all these genes except for CHI are higher in pigmented rice than in non-pigmented rice. Sequence variations in these biosynthetic genes revealed that the DFR gene harbors a single nucleotide substitution that generates a premature stop codon in white rice. Additional sequence variations in two regulatory genes, OSB1 and Rc, were also compared among the same cultivars. The sequence of the OSB1 gene in black rice was found to differ from that in red and white rice. The sequence of the Rc gene in red rice also differed from that in white and black rice. Based on these variations, we developed two CAPS markers for DFR and OSB1 genes and an Indel marker for the Rc gene. The combined use of these three markers could discriminate rice seeds harboring white, black and red color. We validated the usefulness of these markers in 34 rice cultivars. Hence, the combined application of our three new markers may have utility to screen the seed color prior to seed setting in rice breeding programs.

Hypolipidaemic effects of cyanidin 3-glucoside rich extract from black rice through regulating hepatic lipogenic enzyme activities.

Abstract: BACKGROUND Black rice is rich in anthocyanins, especially cyanidin-3-glucoside (C3G). This study examined the effects of a C3G-rich extract from black rice on hyperlipidaemia induced by a high fat/cholesterol diet (HFCD) in rats. RESULTS Male Sprague–Dawley rats were fed either HFCD or HFCD containing 150 mg kg−1 body weight C3G (HFCD+C3G) for 4 weeks. We found that C3G significantly decreased serum levels of total cholesterol, free cholesterol, triglycerides, and free fatty acids in rats fed a HFCD. Similarly, hepatic cholesterol and triglyceride levels and the activities of hepatic lipogenic enzymes (malic enzyme and glucose-6-phosphate dehydrogenase) were significantly reduced by C3G supplementation. CONCLUSION These results suggest that C3G can ameliorate HFCD-induced hyperlipidaemia in part by modulating the activities of hepatic lipogenic enzymes. © 2013 Society of Chemical Industry

Healthy and nutritional rice noodle

Abstract: The invention relates to healthy and nutritional rice noodle. According to the formula, the healthy and nutritional rice noodle comprises ingredients in percentage by weight: 2-4% of Chinese yam, 2-4% of poria cocos, 2-4% of myotonin, 2-4% of semen euryales, 2-4% of lotus seeds, 0.3-0.8% of fructus lycii, 0.5-1.5% of red dates, 2-8% of black sesame, 0.3-0.8% of carya cathayensis kernels, 5-15% of black rice, 8-12% of millet, 8-12% of rice, 8-12% of rhubarb rice, 15-30% of maize meal, 5-10% of black soya bean, and 5-10% of rice bean seeds. Seven medicinal materials, two dried fruits and seven cereals are added in compositions of the healthy and nutritional rice noodle, so that the healthy and nutritional rice noodle is reasonable in main formula, complete in nutrition, fast and convenient, and has the effects of tonifying spleen and nourishing the stomach, promoting the secretion of saliva and strengthening the lung, tonifying the kidney and arresting seminal emission and the like. With the healthy and nutritional rice noodle, breakfast can be done well within five to seven minutes, and the healthy and nutritional rice noodle is especially suitable for eating of wide crowds in nowadays with quickened pace of life.

Yellow coarse cereal health-care product and preparation method thereof

Abstract: The invention discloses a black coarse cereal health-care product and a preparation method thereof. The preparation method comprises the following steps of: (1) selecting main materials: selecting 3 to 6 parts of black bean, 3 to 7 parts of black rice, 1 to 4 parts of black sesame, 1 to 2 parts of agrocybe cylindracea and 1 to 2 parts of brown rice, and placing the main materials respectively; (2) screening; (3) baking; (4) mixing; (5) blending; and (6) sterilizing and bagging. The product exerts respective effects of the black bean, the black rice, the black sesame, the agrocybe cylindracea and the brown rice, can reflect the synergic effect of the components, can balance the nutrition and promote the absorption, is uniform in color and exquisite in texture, and is easily eaten by customers.

Synthetic rice capable of tonifying kidney and nourishing liver and preparation method thereof

Abstract: The invention relates to the field of health-care food and in particular relates to synthetic rice The synthetic rice capable of tonifying the kidney and nourishing the liver is characterized in that the raw materials of the synthetic rice include black rice, black beans, fleece-flower root, medlar, walnuts, black sesame and black ant powder The synthetic rice is coated with a rice milk layer The synthetic rice has mild efficacy, tonifies the kidney and nourishes the liver, blackens the hair and improves the eyesight, relieves fatigue, enhances the body vitality, has great effects for people with kidney deficiency, and can be eaten by the ordinary healthy people

Formula of nutrient complementary food

Abstract: The invention discloses a formula of a nutrient complementary food. The formula comprises the following components in parts by weight: 60 to 72 parts of polished round-grained rice, 1 part of coarse rice, 1 part of oat, 1 part of black rice, 1 part of pearl barley, 1 part of wheat meat, 2 to 4 parts of corn and 19 to 33 parts of a nutrition additive. At least seven types of crops are added; the nutrient complementary food mixed with various nutrient additives has a function of balancing the diet and is suitable for babies.

Health-care rice for men and preparation method thereof

Abstract: The invention relates to the field of health-care food and in particular relates to health-care rice. The health-care rice for men is characterized in that the raw materials of the health-care rice include black beans, black rice, black sesame, oat, gordon euryale seed, medlar and pumpkin seeds. The raw materials are ground and then extruded into rice grains, thus preparing the health-care rice; and the health-care rice is coated with a rice milk layer. The health-care rice has mild efficacy, nourishes the liver and kidney, blackens the hair and improves the eyesight, nourishes the spleen and benefits qi, enhances the body vitality and is suitable for health care and body building of men.

Hair-blacking and hair-protecting nutrition powder

Abstract: The invention relates to the technical field of processing of daily care products and discloses hair-blacking and hair-protecting nutrition powder. The hair-blacking and hair-protecting nutrition powder is characterized by comprising 5% of poria cocos, 15% of black soybean, 20% of black rice, 15% of black sesame, 10% of walnut, 10% of fleece-flower roots, 10% of wolfberry and 15% of Chinese yam. The hair-blacking and hair-protecting nutrition powder is prepared by the following steps of material selecting, rough washing, sieving, stone removing, fine washing, curing, grinding, detecting and the like. The hair-blacking and hair-protecting nutrition powder is reasonable in proportion, good in hair root protecting effect, capable of effectively nourishing hair and more suitable for population whose hair is withered and yellow, turns pale or prone to loss.

Changes in Nutritional Constituents, Anthocyanins, and Volatile Compounds during the Processing of Black Rice Tea

Abstract: The present study was undertaken to assess the changes in nutritional composition, anthocyanins, and volatile compounds during 3 successive processes (soaking, steaming, and roasting) for black rice tea production. Significant (p<0.05) decreases of cyanidin-3-glucoside and peonidin-3-glucosidetotal content were presented in black rice grains during soaking, steaming, and roasting. However, only steaming and roasting caused significant (p<0.05) decreases in the contents of total starch and crude fat, whereas accompanied with a stable level of total starch during all the processes. Furthermore, 94 of volatile compounds were identified in the raw and processed black rice. Nonanal, butylated hydroxytoluene, 1-hexanol, naphthalene, and 1-octen-3-ol were the main volatile compounds. These volative compounds extracted from raw black rice grain varied widely compared to the processed materials. The study indicated that processing could significantly affect the profiles of nutritional compositions, anthocyanins, and volatile compounds during the production of black rice tea.

Antioxidant Capacity of Newly Developed Pigmented Rice Cultivars in Korea

Abstract: The antioxidant capacity of newly developed and highly popular pigmented rice cultivars (black rice, Galsaekchalmi, Jeoktomi, Hongchalmi, and Nogwonmi) in South Korea was analyzed. The rice grains were ground into powder, extracted with 70% ethanol, filtered, and concentrated with a rotary evaporator. The samples were analyzed for phenolic, flavonoid, and phytic acid contents, free radical scavenging activity, reducing power, ferrous ion chelating ability, lipid peroxidation inhibition, and superoxide dismutase-like activity. The ethanolic extracts from pigmented rice cultivars showed greater antioxidant activity than that of the normal white rice. The black rice exhibited the highest free radical scavenging activity, ferrous chelating ability, and total phenolic and flavonoid contents. The reducing power and phytic acid content were found to be highest in Hongchalmi cultivar. The inhibition of lipid peroxidation was markedly higher in Jeoktomi compared with the other rice samples. The Nogwonmi r...

Dried black rice bean curd for tonifying kidney and invigorating qi and preparation method thereof

Abstract: The invention discloses a dried black rice bean curd for tonifying kidney and invigorating qi. The dried black rice bean curd is prepared from the following raw materials in parts by weight: 130-140 parts of soybean, 20-30 parts of black soya bean, 15-20 parts of black rice, 1-2 parts of pulp of dogwood fruit, 2-3 parts of Chinese yam, 1-2 parts of fruit of Chinese wolfberry, 2-3 parts of mulberry, 4-5 parts of prepared rehmannia root, 1-2 parts of herba cistanche, 1-2 parts of moutan bark, 1-2 parts of fructus psoraleae, 1-2 parts of schisandra chinensis, 1-2 parts of morinda officinalis, 2-3 parts of root of kudzu vine, 1-2 parts of leaf of rehmannia glutinosa libosch, and 1-2 parts of durian kernels. A preparation method of the dried black rice bean curd comprises the following steps: firstly, stir-frying the soybean and the black soya bean, and pulping, so that nutritional ingredients are thoroughly dissolved into soybean milk, and the soaking time is shortened; and cooking the black rice and a plurality of traditional Chinese medicines into slurry and adding the slurry to the soybean milk, so that the dried bean curd has a faint scent of the black rice. As a plurality of Chinese medicine ingredients with the effects of tonifying kidney and invigorating qi are added to the dried bean curd through a special technology, so that the nutritional value of the dried bean curd is increased when the mouthfeel of the dried bean curd is not affected.

Manufacturing method of cereal Zongzi

Abstract: The invention relates to a manufacturing method of cereal Zongzi. The manufacturing method is characterized by comprising the following steps of 1, preparing 400g of glutinous rice, leaves for Zongzi, Zongzi ropes, 400g of shelled buckwheat, 400g of coix seed, 400g of millet, 200g of black rice, 400g of husked kaoliang, and 400g of mung bean, 2, boiling the leaves for Zongzi in hot water for 8min, cleaning the leaves for Zongzi, wiping water on the leaves for Zongzi, carrying out immersion of the glutinous rice one day in advance, cleaning the shelled buckwheat, the coix seed, the millet, the black rice, the husked kaoliang and the mung bean, immersing them for 4 hours, and mixing the immersed glutinous rice, shelled buckwheat, coix seed, millet, black rice, husked kaoliang and mung bean into stuffing, and 3, cleaning the leaves for Zongzi and the Zongzi ropes, taking two from the leaves for Zongzi, folding the two leaves for Zongzi into a funnel at one third part of the leaves, putting the stuffing into the funnel, covering the glutinous rice on the stuffing in the funnel, folding the excess leaves for Zongzi so that the leaves for Zongzi cover and wrap the funnel to obtain the Zongzi, tightening the Zongzi at the waist of the Zongzi by the Zongzi ropes, putting the tightened Zongzi into a pot, putting water into the pot until the water submerges the Zongzi, boiling by a big fire, after the Zongzi is cooked, cooling it, and carrying out vacuum packaging.

Sweet-scented osmanthus biscuit

Abstract: The invention provides a sweet-scented osmanthus biscuit. The sweet-scented osmanthus biscuit is characterized that raw materials include, by weight: 50 to 60 parts of white flour, 10 to 20 parts of glutinous rice flour, 10 to 20 parts of milk powder, 4 to 5 parts of black sesame powder, 2 to 3 parts of peanut powder, 1 to 2 parts of almond power, 5 to 10 parts of black rice, 5 to 10 parts of rice, 3 to 5 parts of dried sweet-scented osmanthus, 3 to 5 parts of dried sophora flower, 4 to 6 parts of dried lilac, 1 to 2 parts of olive leaf, 5 to 6 part of corn stigma, and 1 to 2 parts of clover. Compared with the traditional biscuit, the sweet-scented osmanthus biscuit adopts fried rice and is crispy and delicious; various petals are added, so that faint flower fragrance can be smelled; the sweet-scented osmanthus biscuit is simple in process and nutritious, and can be in customers' good graces.

Synthetic rice with effects of blackening and caring hair and preparation process thereof

Abstract: The invention relates to the field of health-care food and in particular relates to synthetic rice. The synthetic rice with the effects of blackening and caring hair is characterized in that the raw materials of the synthetic rice include black food and traditional Chinese food materials; the black food includes black sesame, black beans and black rice; and the traditional Chinese food materials include walnuts, fleece-flower root and medlar. The synthetic rice has the beneficial effects that due to adoption of pure natural plant ingredients, the synthetic rice can be taken for a long time and can be even eaten as staple food, is capable of improving satiety, and has the health-care effects of blackening and caring hair.

Okra-moringa oleifera seed health-care rice cake and preparation method thereof

Abstract: The invention provides an okra-moringa oleifera seed health-care rice cake. The rice cake is prepared from the following components by weight: 60 to 80 parts of black glutinous rice, 20 to 30 parts of black rice, 15 to 20 parts of black soya bean, 6 to 8 parts of black sesame, 10 to 12 parts of tender uncaria, 5 to 6 parts of balloonflower root, 7 to 8 parts of a rehmannia flower, 9 to 10 parts of osmunda japonica, 12 to 15 parts of okra, 11 to 12 parts of mint, 3 to 4 parts of cordate houttuynia, 2 to 3 parts of a cape jasmine flower, 1 to 2 parts of pipewort, 2 to 3 parts of pelvetia silquosa, 1 to 3 parts of centella, 2 to 3 parts of fingered citron, 1 to 2 parts of an Erica flower, 2 to 3 parts of Kangxianhua, 1 to 3 parts of a mango seed, 2 to 4 parts of polygala root, 3 to 4 parts of gingko, 2 to 3 parts of pseudo-ginseng, 1 to 2 parts of a grape leaf, 2 to 3 parts of apocynum venetum, 2 to 4 parts of a broadleaf holly leaf, 4 to 5 parts of gynostemma pentaphylla, 2 to 4 parts of madder, 2 to 4 parts of Piper longum, 3 to 5 parts of radix codonopsis and 0.02 to 0.03 part of moringa oleifera seed powder. In a word, the health-care rice cake provided by the invention has the effects of moistening lung, nourishing liver and kidney, promoting digestion and adjusting hypertension, hyperlipidemia and hyperglycemia, has the characteristics of delicate fragrance, smooth taste and the like and is applicable to a variety of populations. The health-care rice cake overcomes the disadvantage that a traditional rice cake is stodgy, changes herbal medicine taste of traditional herbal health-care food and is particularly applicable to people with hypertension, hyperlipidemia and hyperglycemia.

Black garlic crisp chip and preparation method thereof

Abstract: The invention provides a black garlic crisp chip and a preparation method of the black garlic crisp chip The method comprises the steps of preparing main raw materials including black garlic, black rice flour, L-arabinose and compound oil and carrying mixing, shaping and microwave puffing The black garlic crisp chip is made from the following raw materials in percentage by weight: 5-10% of black garlic, 70-85% of black rice flour, 8-15% of L-arabinose and 1-2% of compound oil The black garlic crisp chip provided by the invention is a leisure food which has nutrition and healthcare functions and is tasty, fragrant and crisp and low-fat, can be produced into the products with different flavors according to different taste requirements of consumers, and specially can meet the requirements of weak and tired people for fast energy and nutrition replenishing; and the market prospect of the product is good

Effect of Milling on the Color, Nutritional Properties, and Antioxidant Contents of Glutinous Black Rice

Abstract: Dehulled glutinous black rice (cv. Kam Doi Saket) was abrasively milled (0–60 s) to make a degree of milling (DOM) curve. The curve showed a nonlinear relationship between milling time and DOM. The slope sharply increased in the first 20 s; after this point, the increase was moderate. The redness of grain and flour surprisingly increased after milling, and the highest value was found at 20 s of milling. Protein, fat, and crude fiber were not uniformly distributed in the dehulled rice kernel. The rice retained only 76.95, 32.79, 20.24, and 36.57% of protein, fat, crude fiber, and ash, respectively, after milling for 60 s. Anthocyanins, γ-oryzanol, and α-tocopherol decreased by 74.49, 55.35, and 70.36%, respectively, after 10 s of milling. The scavenging activity decreased sharply when milling was carried out for longer than 30 s. The methanolic extract from rice milled for 60 s showed the lowest activity, which was 21.1 times lower than that of the dehulled rice extract. It was concluded that mill...

Puffed purple sweet potato and black rice food preparation method

Abstract: The invention discloses a puffed purple sweet potato and black rice food preparation method. The method comprises the following steps: 1, selecting materials; 2, drying; 3, crushing; 4, raw material proportioning: mixing 20-25% by mass of purple sweet potato, 8-10% by mass of black rice powder, 65-70% by mass of common sweet potato powder and 0.02% by mass of salt, damping according to the water content of the raw materials, and adding water having a mass being about 5-10% of the total mass of the raw materials to make the water content of the obtained mixture be about 20%; 5, carrying out extrusion puffing; 6, carrying out microwave drying; 7, seasoning; and 8, packaging. By adopting the above scheme, the puffed purple sweet potato and black rice food produced through reasonably blending the purple sweet potato powder/the black rice powder/the common sweet potato powder ratio, reasonably adjusting the raw material humidity and adopting a unique puffing technology and a drying technology according to the texture and starch content differences of all the raw materials has a unique taste and a rich fragrance.

Blood-sugar-reucing herbal cuisine gruel and making method thereof

Abstract: The invention discloses blood-sugar-reducing herbal cuisine gruel and a making method thereof. The technical scheme of the invention is as follows: the blood-sugar-reducing herbal cuisine gruel is characterized in that a formula comprises the following components in proportions: 10g of pseudo-ginseng, 10g of Astragalus mongholicus, 8g of liquorice, 8g of rhizoma alismatis, 15g of hawthorn, 15g of Chinese yam, 10g of cassia seed, 10g of sealwort, 5g of smoked plum, 15g of radix puerariae, 10g of fragrant solomonseal rhizome, 10g of honeysuckle, 15g of folium mori, 30g of rice, 30g of black rice, 20g of corn grit, 20g of sorghum rice and 10g of black soya bean. The making method comprises the following steps of: 1, cleaning the Chinese herbal medicines, putting the Chinese herbal medicines into a marmite and cooking to make natural blood-sugar-reducing soup; 2, mixing the rice, the black rice, the corn grit, the sorghum rice, the black soya bean and the natural blood-sugar-reducing soup with a defined amount of water; and 3, cooking according to a conventional method to make the blood-sugar-reducing herbal cuisine gruel which can be orally taken or sterilized and subpackaged.