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.

Five-cereal nutrition and health care food

Abstract: The invention discloses a five-cereal nutrition and health care food. The health care food is prepared from the following raw materials in parts by weight: 30-60 parts of gong rice, 10-30 parts of myotonin, 5-20 parts of black rice, 5-20 parts of rice beans and 5-20 parts of mung beans. According to the traditional Chinese medicine theory of allowing five colors to enter five internal organs that the red has the effect of tonifying heart, the yellow has the effect of tonifying spleen, the green has the effect of nourishing liver, the black has the effect of tonifying kidney and the white has the effect of moistening lung, the five-color natural food materials, mainly including the rice beans, the black rice, the gong rice, the myotonin and the mung beans, are reasonably proportioned, and thus the health care food can replenish qi and blood after being eaten, has the effect of realizing harmony of yin-yang and regulating both qi and blood, and also has the effects of enhancing the effects of the vital organs of the human body. The five-cereal nutrition and health care food is convenient and safe to eat and good in mouthfeel, and is a daily dietary therapy product suitable for people of all ages.

Clustering and principal component analysis of introduced black pericarp rice germplasm based on agronomic traits.

Abstract: Principal component analysis and clustering of 46 introduced black pericarp rice cultivals were carried out based on 8 agronomic traits of plant height,effective spikes,spikes length,number of grains per spike,seed setting ratio,1000-grain weight,grain length/width,and initial heading difference.The results showed that 8 agronomic traits of 46 introduced black rice varieties were synthesized into 5 mutual independent major components each other,and these 5 indexes had 85.69 % in cumulative proportion of variation.On the basis of principal components,these 46 black rice varieties were divided into 3 groups for 4.19 Euclidean distance.The characters of the first group were late maturity,high stalk,moderate spikes and many grains;and the second group had the characteristics of early maturity,medium stalk,long spike,and weighty grains;the third group was type of late maturity,high stalk,many spikes,many and light grains.

Longan edible bird's nest rice flour, and preparation method thereof

Abstract: The invention discloses longan edible bird's nest rice flour. The longan edible bird's nest rice flour is prepared from following raw materials, by weight, 190 to 200 parts of organic rice, 20 to 24 parts of black rice, 30 to 35 parts of hickory nut, 12 to 15 parts of black soya bean, 8 to 10 parts of pumpkin, 6 to 7 parts of winter bamboo shoot, 5 to 6 parts of carrot, 25 to 30 parts of longan, 3 to 4 parts of edible bird's nest powder, 1 to 2 parts of ginger powder, 2 to 3 parts of chrysanthemum pollen, 4 to 5 parts of fish gelatin powder, 5 to 6 parts of oat powder, 6 to 8 parts of spina date seed, 2 to 4 parts of radix paeoniae alba, 8 to 9 parts of radix puerariae, 3 to 5 parts of semen euryales, 7 to 8 parts of radix polygonati officinalis, and 7 to 8 parts of an auxiliary agent. Beneficial effects of the longan edible bird's nest rice flour are that: longan is rich in glucose, cane sugar, and protein, and iron content of longan is relatively high, so that longan is capable of providing energy, supplying nutrition, and promoting regeneration of hemoglobin so as to realize blood replenishing; longan pulp possesses beneficial effects for the whole body, is especially effective for brain cells, and is capable of enhancing memary, eliminating fatigue, beautifing the features, and prolonging life span. A plurality of food materials are added so as to prepare the longan edible bird's nest rice flour, so that nutrition of the longan edible bird's nest rice flour is more abundant, and life cultivation and health preservation effects are better.

Health-care coarse cereals for reducing blood fat and preparation method thereof

Abstract: The invention discloses health-care coarse cereals for reducing blood fat, and a preparation method thereof. The health-care coarse cereals are composed of sorghums, black rice, black wheat, corns, whole wheat, folium ginkgo, ginkgoes, lentinus edodes, agaric, gynostemma pentaphylla, pumpkin seeds, galium aparine and the like. The health-care coarse cereals have the beneficial effects of being easy to eat and being used for preparing porridge or being mixed with rice to steam rice to eat. The flavor of the food disclosed by the invention caters for favors of people and the coarse cereals are matched with coarse food grains enriched with dietary fibers so that the fat and the cholesterol are reduced to be in normal levels.

Black rice crispy rice

Abstract: The invention relates to a cooked rice crust made of black rice, characterized by that it is prepared from black rice as the principal raw material as well as starch, flour, soybean powder, flavoring and water, wherein the percentages by weight of the compositions are black rice 70-85%, starch 10-3%, flour 10-3%, soybean powder 10-5%, flavoring 0.2-0.5%, water 10%. The preparation process comprises the conventional steps of mixing, adding water for conditioning, squeezing, slicing, frying, seasoning and cooling down.