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•
04 Dec 2013
TL;DR: In this article, the hair-blacking and hair-protecting nutrition powder is described by comprising 5% of poria cocos, 15% of black soybean, 20% of Chinese yam, 10% of gold leaf, 15 % of black sesame, 10 % of walnut, 10 percent of fleece-flower roots and 10 % wolfberry.
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.
15 citations
Patent•
22 May 2008
TL;DR: The five-color steamed bun has bright color and balanced nutrition, cares the viscera, quenches thirst and reduces the sugar, and has double efficacies of eating and health care as mentioned in this paper.
Abstract: The invention provides five-color steamed bun for nourishing heart and reducing sugar and a manufacturing method thereof, and belongs to the technical field of processing of health-care food. Ginseng, radix astragali, rhizoma polygonati, five-leaf gynostemma herb, liquorice, white paeony root, angelica, tuber of multiflower knotweed, medlar, schisandra, hawthorn, cornel, balsam pear, radix puerariae, lotus leaf, herba potentillae, chrysanthemum, mulberry leaf, ginkgo leaf, green tea and water are prepared into tea for nourishing the heart and reducing the sugar; and then, red bean flour, red glutinous rice powder, white lablab bean flour, coix seed powder, yam powder, wheat meal, soybean flour, corn meal, white corn meal, oat meal, pea flour, green bean flour, spirulina powder, black bean flour, black rice flour, buckwheat flour, black sesame powder, egg, milk, vegetable oil, xylitol, yeast, salt, flour alkali, the tea for nourishing the heart and reducing the sugar and water are prepared into the five-color steamed bun, bread and cakes for nourishing the heart and reducing the sugar by conventional stirring, mixing, rolling, preparing, fermenting, steaming or baking. The five-color steamed bun has bright color and balanced nutrition, cares the viscera, quenches thirst and reduces the sugar, and has double efficacies of eating and health-care.
15 citations
TL;DR: In this article, the extraction process of phenolic contents from black and purple rice bran in acetone, ethanol, and water, was optimized using rotatable central composite design (RCCD).
Abstract: The extraction process of phenolic contents from black and purple rice bran in acetone, ethanol, and water, was optimized using rotatable central composite design (RCCD). Results of the study suggested that ethanol was the most efficient solvent to extract total phenolic content (TPC) from rice bran. The optimal condition for extraction of TPC from purple rice bran was, 43.74% (v/v) ethanol concentration, 37.5 °C temperature, 22.5 min extraction time and 8.75 (mL/g) solvent to solid ratio. Whereas, for black rice bran, except solvent to solid ratio (8.80 mL/g), the optimal condition was same as purple rice bran. TPC was found to be higher in purple rice bran extract than black rice bran extracts at optimum condition. RCCD data was successfully used to predict the extraction yield using the artificial neural network. The purple rice bran extract shows a promisingly higher amount of phytochemical content in term of TPC, flavonoid, anthocyanins and phenolic acid than black rice bran extract. The purple rice bran extract also showed the higher antioxidant activity than black rice bran extract.
15 citations
TL;DR: In this article, the anthocyanins possess various functionalities, such as antioxidant, antibacterial, anti-tumor, and anti-infla... and are known as a health-promoting food for black rice.
Abstract: Black rice is known as a health-promoting food for its abundant content of anthocyanins. Anthocyanins possess various functionalities, such as antioxidant, antibacterial, anti-tumor, and anti-infla...
15 citations
TL;DR: In order to brew a red-coloured alcoholic beverage having antioxidative activity, mead was made from honey and black rice grains as mentioned in this paper, which contained around 10% (v/v) ethyl alcohol and a higher amount of phenolic compounds.
Abstract: In order to brew a red-coloured alcoholic beverage having antioxidative activity, mead was made from honey and black rice grains. Alcoholic beverages made from honey and black rice grains contained around 10% (v/v) ethyl alcohol and a higher amount of phenolic compounds. Alcoholic beverages made from Chinese milk vetch honey and black rice grain contained anthocyanin and were red in colour similar to pink wine. The amount of total phenolic compounds present in the beverages made using Chinese milk vetch honey and buckwheat honey was 0.2 and 0.4 mg/mL, respectively. The DPPH radical scavenging activity of the mead made from the black rice grains was higher than that of beverages made from polished rice. The inhibitory activity of lipid peroxidation of the mead made from black rice grains was also higher.
15 citations