Topic
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.
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Patent•
30 Apr 2014
TL;DR: The functional nutritional formula rice flour for the old people is prepared by performing puffing, smashing, screening, mixing, packaging and the like on 10-13 percent of giant embryo rice buds, 20-25 percent of selenium-enriched giant embryo sticky brown rice, 8-10 percent of black rice seeds, 8 10 percent of corn buds, 15-18 percent of lotus seeds, 10-17 percent of sunflower seeds and 5-7 percent of isomalto-oligosaccharide, which serve as raw materials.
Abstract: The invention discloses nutritional formula rice flour for old people and a preparation method thereof. The functional nutritional formula rice flour for the old people is prepared by performing puffing, smashing, screening, mixing, packaging and the like on 10-13 percent of giant embryo rice buds, 20-25 percent of selenium-enriched giant embryo sticky brown rice, 8-10 percent of black rice seeds, 8-10 percent of corn buds, 15-18 percent of lotus seeds, 10-17 percent of sunflower seeds, 10-14 percent of skim milk powder and 5-7 percent of isomalto-oligosaccharide, which serve as raw materials. The nutritional formula rice flour for the old people is rich in functional components such as gamma-aminobutyric acid, selenium, rice peptides, ammonia acid, trace elements, vitamins, carotene, anthocyanin and cardiac glycoside and can prevent cardiovascular diseases such as senile dementia, cancers and high blood pressure after being taken for a long time.
6 citations
01 Jan 2006
TL;DR: Sprouting seeds (broccoli, green peas, lentil, mung bean, mustard, radish, red clover, soybean, and triticale) are evaluated for their antimicrobial activity toward enterotoxigenic Bacillus cereus to determine the effectiveness of filter-sterilized seed extracts.
Abstract: The growth of enterotoxigenic Bacillus cereus in perishable foods is a well-known cause of food poisoning. In this study, we evaluated sprouting seeds (broccoli, green peas, lentil, mung bean, mustard, radish, red clover, soybean, and triticale) for their antimicrobial activity toward B. cereus. The filter-sterilized seed extracts of red clover, lentil, and mung bean yielded inhibition zones of 11.7, 9.2, 8.3 mm, respectively. However, no significant inhibition (≤ 6 mm) was observed with other seed extracts. Naturally occurring B. cereus multiplied from 1.1 to near 5.0 log CFU/g during broccoli and radish sprouting. In contrast, B. cereus growth was suppressed when brassica and red clover seeds were grown together. A mixture of seeds containing 10% red clover reduced B. cereus counts to ≤ 1 log CFU/g at the end of sprouting. Artificially inoculated B. cereus (1.1 log CFU/g) grew to 5.9 and 5.6 log CFU/g in white and black rice, respectively, during storage for 24 h at 24 o C. Adding a small amount of red clover seed extract (2.5 ml per 25 g of cooked rice) reduced the respective growth by 3.2 and 2.3 log CFU/g. B. cereus counts on the treated white and black rice were about 4.9 and 3.7 log CFU/g, respectively, after 48 h of storage at 24 o C. In conclusion, the antimicrobial activity of some
6 citations
31 Aug 2015
TL;DR: Choi et al. as discussed by the authors presented a Gluten-free Rice Bread Formulated with Soft-Type Rice Flour Mixed with Black-Rice Flour, which is a mixture of soft-type rice flour mixed with black-rice flour.
Abstract: Quality Characteristics of Gluten-Free Rice Bread Formulated with Soft-Type Rice Flour Mixed with Black-Rice Flour Ok Ja ChoiᆞHee Nam JungᆞSeo-Ho ShinᆞYoung Doo KimᆞJae-Han ShimᆞKi Hoon Shim Dept. of Food & Cooking Science, Sunchon National University, Suncheon, Korea Crop Research Division, Jeollanamdo Agricultural Research & Extension Services, Naju, Korea Dept. of Food Technology, Sunchon National University, Suncheon, Korea Dept. of Biological Chemistry, Chonnam National University, Gwangju, Korea 1)
6 citations
TL;DR: The result from mouse ear edema model suggested that anti-inflammatory effect of AM22 was significantly attenuated compared with Heishuai, and insights are provided how anthocyanin biosynthesis affects the nutritional and functional values of black rice.
6 citations
Patent•
22 Jul 2015
TL;DR: In this article, a co-production method for producing black rice anthocyanins, black rice syrup and black rice protein from black rice with a biological enzyme method was proposed.
Abstract: The invention relates to a co-production method for producing black rice anthocyanins, black rice syrup and black rice protein from black rice with a biological enzyme method According to the technical scheme, the co-production method comprises steps as follows: after a raw material is crushed, water and a hydrolytic enzyme are added firstly to hydrolyze starch, filtration is performed, a filtrate passes through macroporous adsorption resin, and a black rice anthocyanin product is prepared; a lower column liquid after adsorption is concentrated into a black rice syrup product; water is added to a filter cake, enzymolysis and fermentation are performed with a complex enzyme, impurities and broken walls are removed, after filtration, alkaline water-soluble protein is added to the filter cake, filtration is performed, protein precipitates from a filtrate by the aid of formic acid, the protein is filtered out and dried, and a black rice protein product is obtained With the adoption of the co-production method, the raw material is fully used, meanwhile, costs of the products are greatly reduced, and pollution is reduced The products can be used as food raw materials as well as additives to health-care products and cosmetics
6 citations