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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TL;DR: In this article, the authors analyzed the anthocyanin content of black rice crude extract according to different extraction methods, as well as to compare the effects of stabilizers (cyclodextrin, maltodeextrin) and sugars (sucrose, maltose) on color deterioration.
Abstract: The purpose of this study was to analyze the anthocyanin content of black rice crude extract according to different extraction methods, as well as to compare the effects of stabilizers(-cyclodextrin, maltodextrin) and sugars(sucrose, maltose) on anthocyanin color deterioration, which was examined at for min. In the water extract, C3G (cyanidin-3-glucoside) was detected, 3.22 ppm and 3.29 ppm of C3G respectively. In the water extract, anthocyanin color deterioration was retarded by 10% sucrose and 1% maltose and the thermal color deterioration was retarded by the additions of 1% maltodextrin and 1% -cyclodextrin.
5 citations
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29 Dec 2011
TL;DR: In this paper, a producing method of cooked rice containing edible fibers is provided, which uses vegetables containing the fibers to obtain the cooked rice, scorched rice, and roasted grain powder.
Abstract: PURPOSE: A producing method of cooked rice containing edible fibers is provided to use vegetables containing the fibers to obtain the cooked rice, scorched rice, and roasted grain powder. CONSTITUTION: A producing method of cooked rice containing edible fibers comprises the following steps: cutting vegetables containing the fibers into vegetable pieces; drying the vegetable pieces before pulverizing to obtain vegetable powder; fermenting the vegetable powder; and mixing the fermented vegetable powder with grains before cooking. The grains are selected from non-glutinous rice, glutinous rice, brown rice, black rice, red rice, flavored rice, roasted rice, barley, and wheat. The vegetables are selected from Chinese cabbages, radish, sweet potato, onions, and other vegetables.
5 citations
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18 Aug 2011
TL;DR: In this article, a producing method of a diet composition for the blood pressure reduction comprises the following steps: mixing edible resources and medicinal resources in a weight ratio of 30~120:1; washing and drying the mixture; heating the dried mixture at 120~160deg C for 5~15minutes; settling the heated mixture at room temperature for cooling; crushing the cooled mixture into 80~100meshes; and adding an additive including vitamins and minerals into the mixture.
Abstract: PURPOSE: A diet composition for the blood pressure reduction, and a producing method thereof are provided to cure high blood pressure symptoms of users by having the excellent antihypertensive effect. CONSTITUTION: A producing method of a diet composition for the blood pressure reduction comprises the following steps: mixing edible resources and medicinal resources in a weight ratio of 30~120:1; washing and drying the mixture; heating the dried mixture at 120~160deg C for 5~15minutes; settling the heated mixture at room temperature for cooling; crushing the cooled mixture into 80~100meshes; and adding an additive including vitamins and minerals into the mixture. The edible resources include red rice, green rice, black rice, soybean, and buckwheat. The medicinal resources include angelica keiskei, green tea leaves, pine needles, cassia tora, scutellaria baicalensis, viscum album, and houttuynia cordata.
5 citations
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5 citations
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22 May 2013
TL;DR: In this paper, a preparation method and a product of a wholewheat glycation black rice beverage is described. But the preparation method provided by the invention comprises the following steps of: crushing barley malts and adding water, digesting, centrifuging after digesting and collecting digestion liquid; washing black rice, adding water and adding stewing; adding the digestion liquid of the barley malt into the stewed black rice; carrying out glycation reaction; adding infusorial earth into the black rice and barley malt juice, and carrying out suction filtration to obtain
Abstract: The invention discloses a preparation method and a product of a wholewheat glycation black rice beverage. The preparation method provided by the invention comprises the following steps of: crushing barley malts and adding water, digesting, centrifuging after digesting, and collecting digestion liquid; washing black rice and adding water, and stewing; adding the digestion liquid of the barley malts into the stewed black rice, and carrying out glycation reaction; adding infusorial earth into the black rice and barley malt juice subjected to the glycation reaction as a filtration aid, and carrying out suction filtration to obtain transparent precipitate-free liquid; and filling and sterilizing, thus obtaining the product. The preparation method provided by the invention carries out the glycation reaction on starch in the black rice by using an abundant enzyme system in sprouted barleys, so as to prepare the sweet, delicious and nutrient-rich glycation black rice beverage. The beverage still contains grains of the black rice, keeps fiber compositions which are not included by ordinary vegetable protein drinks, and is a novel healthful beverage.
5 citations