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.

Dried black rice bean curd for tonifying kidney and invigorating qi and preparation method thereof

Abstract: The invention discloses a dried black rice bean curd for tonifying kidney and invigorating qi. The dried black rice bean curd is prepared from the following raw materials in parts by weight: 130-140 parts of soybean, 20-30 parts of black soya bean, 15-20 parts of black rice, 1-2 parts of pulp of dogwood fruit, 2-3 parts of Chinese yam, 1-2 parts of fruit of Chinese wolfberry, 2-3 parts of mulberry, 4-5 parts of prepared rehmannia root, 1-2 parts of herba cistanche, 1-2 parts of moutan bark, 1-2 parts of fructus psoraleae, 1-2 parts of schisandra chinensis, 1-2 parts of morinda officinalis, 2-3 parts of root of kudzu vine, 1-2 parts of leaf of rehmannia glutinosa libosch, and 1-2 parts of durian kernels. A preparation method of the dried black rice bean curd comprises the following steps: firstly, stir-frying the soybean and the black soya bean, and pulping, so that nutritional ingredients are thoroughly dissolved into soybean milk, and the soaking time is shortened; and cooking the black rice and a plurality of traditional Chinese medicines into slurry and adding the slurry to the soybean milk, so that the dried bean curd has a faint scent of the black rice. As a plurality of Chinese medicine ingredients with the effects of tonifying kidney and invigorating qi are added to the dried bean curd through a special technology, so that the nutritional value of the dried bean curd is increased when the mouthfeel of the dried bean curd is not affected.

Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technology.

Abstract: The transformation of black and red, broken or not, whole rice grains, into breakfast cereals is an interesting way to add value to these snacks for some reasons. Firstly, broken kernels hardly achieve a high market value; whole rice is healthy not only for their nutrient contents but also for their phytochemical profile, rich in phenolic compounds; breakfast cereals from pigmented rice are colored by themselves, and any additional colorant is unneeded; finally, rice is naturally gluten-free and suitable for those with conditions like celiac disease or gluten sensitivity. The objective of this study was to optimize some extrusion parameters that account for the physicochemical properties of extrudates by using response surface methodology. Feed moisture between 15 and 21% and the 4th barrel zone temperature between 110 and 160 °C were the independent variables. Specific features such as color, texture, water solubility and absorption, cold viscosity, expansion, specific volume, and compression force were evaluated. The trials have shown that moisture had a higher impact on the extrusion process than temperature. Less expanded, denser, harder, and darker products were obtained at higher moisture levels. The optimum points were defined at 15.5% and 16.0% of feed moisture and 159 °C and 150 °C of temperature for black and red rice extrudates, respectively. These conditions resulted in cereal breakfast balls with optimal water solubility, volume, texture, and good color. Additionally, cold viscosities and a low compression led to products with a potential high approval by consumers.

Nutritious kudzu root black rice seasoned vinegar and its preparing method

Abstract: The invention discloses kudzu root vinegar and making method in the food and flavoring domain, which comprises the following steps: blending raw materials with 200-300g dried kudzu root particle or powder, 100-150g black rice and 100-150g glutinous rice; adding water to soak; cleaning; drying; cooling; saccharifying; fermenting; blending 850-900g bran, 450-500g rice husk or chaff and 130-140g rice; adding 20-25g salt; ripening; sprinkling; filtering; adding 5-7% sugar to modulate; clarifying; sterilizing; sealing to deposit for 6-12 months; obtaining the product.

Cosmetic, food and bathing agent

Abstract: PROBLEM TO BE SOLVED: To obtain a cosmetic safe to the human body, having excellent skin- beautifying effect and active oxygen suppressing effect and effective for the treatment of roughened skin, etc., by including an extract of colored rice with a hydrophilic solvent. SOLUTION: An extract of a colored rice with a hydrophilic solvent is included in an amount of 0.001-20 wt.% in terms of solid component into a cosmetic such as cream, lotion, milky lotion, face lotion and pack. The colored rice is preferably e.g. husked rice wherein at least a part of the pericarp, seed coat, aleurone layer or starch layer is colored in black, purple or red color, especially a black rice or black purple rice containing anthocyanine compound pigment in the pericarp or seed coat of husked rice. The extract can be produced by extracting the above colored rice or the bran of the colored rice with a hydrophilic solvent (e.g. a mixture of water and ethanol), purifying the extract and, as necessary, subjecting the product to concentration, drying, etc. The extract can be utilized also for foods, bathing agents, beer, etc. COPYRIGHT: (C)1998,JPO