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•
09 Mar 2016
TL;DR: Wang et al. as discussed by the authors proposed a soybean milk capable of enhancing the immunity, which is prepared from the following raw materials: soybeans, black beans, green beans, oat, corns, selenium-containing black peanuts, black rice, jumble beads, fermented coarse rice, coix seeds, skimmed milk, carrots, black fungi, date palms, maize pollen, strawflower, balm, basil, pokeberry roots, pokeberries roots, glutathione and kojic acid.
Abstract: The invention discloses soybean milk capable of enhancing the immunity. The soybean milk is prepared from the following raw materials: soybeans, black soybeans, green soybeans, oat, corns, selenium-containing black peanuts, black rice, jumble beads, fermented coarse rice, coix seeds, skimmed milk, carrots, black fungi, date palms, maize pollen, strawflower, balm, basil, pokeberry roots, glutathione, polydatin, vitamin A, vitamin C, chlorophyll, vetiver essence oil, table salt, isomaltose, direct vat set lactobacillus and kojic acid. The product has a simple preparation method, comprehensive nutrients, rich taste, and delicious, sweet and sour flavors; the soybeans and the fruits and vegetables are fermented with microorganisms so that the digestion and absorption are promoted, the flavor is increased and the guarantee period is prolonged; traditional Chinese medicines and health nutritional components can be used for enriching nutrients, tastes and aroma, enhancing the health function and the immunity, resisting cancers, maintaining beauty and protecting skins, resisting ageing and preventing cardiovascular and cerebrovascular diseases; the kojic acid can be used for supplementing the nutrients, keeping color and luster and prolonging the guarantee period; and any additive is not added so that the soybean milk is relatively safe and healthy to eat.
12 citations
Patent•
02 Apr 2014
TL;DR: In this article, the authors presented a method for the preparation of a nutritious rice, which is characterized by being prepared from the following raw materials by weight: 500 to 550 parts of rice, 2 to 3 parts of wild jujube seed, 4 to 5 parts of white gourd seed, 3 to 4 parts of wolfberry leaf, 3.5 to 4.5 parts of Citrus aurantium, 4.8 parts of dwarf lilyturf tuber and 1.2 parts of Castanea seguinii Dode, 1.8 to
Abstract: The invention provides a nutritious rice and a preparation method thereof. The nutritious rice is characterized by being prepared from the following raw materials by weight: 500 to 550 parts of rice, 2 to 3 parts of wild jujube seed, 4 to 5 parts of white gourd seed, 3 to 4 parts of wolfberry leaf, 3.5 to 4.5 parts of Citrus aurantium, 4.5 to 4.8 parts of dwarf lilyturf tuber, 3 to 4 parts of white gourd leaf, 1 to 2.2 parts of Castanea seguinii Dode, 1.8 to 2 parts of willow-leaved smartweed, 2 to 3 parts of millet sprout, 7 to 8 parts of green tea, 6 to 7 parts of taro, 2.5 to 3 parts of soya-bean milk, 20 to 22 parts of black rice, 10 to 11 parts of sea-tangle and 7 to 8 parts of nutritious and health-care liquid. According to the invention, accessory materials enrich nutrients of the nutritious rice; the nutritious rice is rich in protein, mineral matters, anthocyanidin and a plurality of vitamins, is beneficial for human health and has rich fragrance and good taste; moreover, the nutritious rice is capable of nourishing the liver, moistening the lung, supplementing vacuity, boosting essence, dispelling wind, improving eyesight, clearing heat, removing toxins and reinforcing the spleen and the stomach and can strengthen muscles and bones after frequent eating of the nutritious rice.
12 citations
TL;DR: In an attempt to increase the nutritional attributes of gluten free muffins and its premix, amaranth flour was incorporated at various levels with black rice flour (0% as control, 10, 20, 30, 40, and 50%) as mentioned in this paper.
Abstract: In an attempt to increase the nutritional attributes of gluten free muffins and its premix, amaranth flour was incorporated at various levels with black rice flour (0% as control, 10%, 20%, 30%, 40% and 50%). Moisture, crude fiber, fat, crude protein and functional properties showed a significant increase (p < 0.05) with increasing quantity of amaranth flour with maximum content in 50% substituted formulation. The results for total phenolics, flavonoid content and antioxidant activities DPPH (2, 2-Diphenyl-1-picryl hydrazyl) and ABTS (2, 20-azinobis(3-ethylbenzothiazoline-6-sulphonic acid diammonium salt) for both muffins and its premix were found appreciable for 50% substituted formulation. Scanning electron microscopic (SEM) analysis revealed the change in microstructure due to addition of amaranth flour. Muffins were also evaluated on the basis of its texture, color and sensory properties and muffins with 50% amaranth and 50% black rice flour were given the highest score by the panelist and exhibited a good overall acceptability. Therefore, this combination can be used for making acceptable gluten free muffins loaded with diversified nutritional attributes.
12 citations
Patent•
05 Sep 2007
TL;DR: A dumpling made of glutinous rice and pork wrapped by reed leaves for the patients of diabetes and cerebrovascular disease is prepared from glutinous Rice and the auxiliaries, such as pork, salted duck egg's yolk, champignon, soy sauce, pomelo skin, coconut, carrot, sweet potato, chestnut, black rice, pumpkin, etc.
Abstract: A dumpling made of glutinous rice and pork wrapped by reed leaves for the patients of diabetes and cerebrovascular disease is prepared from glutinous rice and the auxiliaries, such as pork, salted duck egg's yolk, champignon, soy sauce, pomelo skin, coconut, carrot, sweet potato, chestnut, black rice, pumpkin, banana, etc. It contains Ca, P, K, Na, Mg, Cl, Fe, Zn, Cu, Cr, Mo, Co, Se, Ni, V, F, I, VA, VB, VC and VE.
11 citations