Black rice

About: Black rice is a research topic. Over the lifetime, 2548 publications have been published within this topic receiving 20840 citations. The topic is also known as: purple rice.

Method for preparing black rice yoghurt having the maximal content of black rice ingredient, and the product obtained therefrom

Abstract: PURPOSE: A method for preparing rice yoghurt having maximal content of rice ingredient and the rice yoghurt manufactured thereby are provided to improve rice consumption by adding rice components in the yoghurt, and to improve flavor of the yoghurt. CONSTITUTION: A method for preparing rice yoghurt having maximal content of rice ingredient includes the following steps: dipping rice in purified water for 12 ~ 24 hours; liquidifying the rice in which α- amylase is contained at a temperature of 80 ~ 90 °C for 3 ~ 12 hours; sugaring the rice with glucoamylase, cellulose, protease and pectinase for 3 ~ 12 hours; deactivating enzyme with sugared rice at a temperature of 90°C for 10 minutes; filtering the rice with a filtering net; concentrating the rice with a vacuum concentrator; mixing the rice concentrate with dietary fiber, oligosaccharide, and spice; homogenizing the raw milk or reconstituted milk with pressure of 100 ~ 150 kg/cm^2; and fermenting the milk with lactobacillus of 0.001 ~ 0.01 weight% for 4 ~ 12 hours after adding lactase of 0.01 ~ 0.1 weight%.

Rheology and tribology properties of cereal and legume flour paste from different botanical origins.

Abstract: Paste made from eight types of cereal grains (low fiber containing grains [LF grains]: rice, sticky rice, black rice, and millet; and high fiber containing grains [HF grains]: wheat, buckwheat, oat, and barley), and four types of legumes (soybean, red bean, kidney bean, and mung bean), were studied in terms of particle size, rheological, and tribological properties. Sticky rice and soybean pastes showed lower yield stress, viscosity and consistency coefficient than other pastes. Most cereal pastes showed a major peak at approximately 160 µm except for oat and barley, while legume pastes showed mono modal profiles except for soybean. Tribological results showed that starch tended to develop type A friction profiles, showing a typical Stribeck curve; bran/fiber tended to develop type B profiles, showing an ascent curve with clear onset of hydrodynamic regime; protein and lipids promoted type C profiles, showing a flat plateau shaped curve. Water soluble polysaccharides in grains or legumes could improve the paste lubrication. In general, 5% of the black rice paste and sticky rice in the LF grain group, and the soybean paste in the legume group, showed a low friction coefficient (μ) in the entire entrainment speed range; barley paste and oat paste in the HF grain group showed relatively low μ at low entrainment speed (0.5 mm/s) and medium entrainment speed (5 and 10 mm/s), respectively.

Black-bone chicken and its preparing method

Abstract: The invention relates to a black-bone chicken wine and the making method. It uses black-bone chicken, black rice, black soybean, black date, and black fungus as raw material. It includes the following steps: boiling black-bone chicken, enzymolysis, extinguishing enzyme, filtering to gain black-bone chicken distilling liquid; distilling melanin liquid by using dipping method, gelatinating residue, cooling, adding malt, rhizopus and yeast to take previous fermenting and back fermenting, pressing to gain alcohol, taking high temperature sterilization, adding melanin, aging, mixing, freezing, filtering to gain black rice wine; dipping black soybean into alcohol, filtering, and mixing the black-bone chicken distilling liquid, black rice wine and white granulated sugar and distilled water to make different kind black-bone chicken wine, after taking aging brewing, filtering, bottling, and sterilization, the product would be gained. The invention has good taste and abundant nutrition.

Black rice anthocyanin extracting method

Abstract: The invention provides a black rice anthocyanin extracting method. The black rice anthocyanin extracting method specifically comprises the following steps: taking a black rice grain as a material, preprocessing the black rice grain, coarsely extracting the anthocyanin in the black rice grain, and then sequentially perform ultrafiltration, nanofiltration, macroporous resin adsorption, ethyl alcohol elution, secondary nanofiltration, and freeze-drying in vacuum to obtain a freeze-dried powder of the black rice anthocyanin. The black rice anthocyanin extracting method provided by the invention is good in selectivity; impurities of polysaccharide, organic acids, proteins and the like in the black rice anthocyanin can be effectively separated; the extracting rate is high, the product quality is high, even trace of the black rice anthocyanin is also extracted, the extracting speed is high, the operation is simple, and the discharge of effluent is low.

흑미 및 곡류 추출물의 항산화 효과

Abstract: In this study, the comparison of antioxidative effect of the methanol (MeOH) extracts from grains were investigated in vitro radical scavenging system Ten grains (black rice, rice, barley, wheat, millet, sorghum, glutinous millet, buckwheat, phellines linteus rice and brown rice) were extracted with MeOH Among the MeOH extracts of grains, sorghum and black rice showed effective scavenging activities of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical The IC50 values of sorghum and black rice were 474 ㎍/mL and 506 ㎍/mL, respectively In addition, black rice also exerted the strongest activities on hydroxyl radical (?OH) scavenging activity Furthermore, the MeOH extracts of black rice showed effective and dose dependant scavenging activities of DPPH radical and ?OH These results indicated that black rice showed strong free radical scavenging activity It suggested that black rice could be a promising natural antioxidant against free radical-induced oxidative damage