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.

Black rice vinegar and preparation method thereof

Abstract: The invention discloses a black rice vinegar and a preparation method thereof. The black rice vinegar is prepared from black rice as the main material and by adding a starter obtained through starter propagation of mixed bacteria for liquid state fermentation in a saccharification process. The black rice vinegar is rich in vinegar aroma, and soft and complex in taste, pure and mild in flavor and good in stability; the yield of the black rice vinegar is greater than or equal to 10.2kg/kg, the total acid (metered by acetic acid) of the black rice vinegar is greater than or equal to 5.2g/100ml, and the total amount of amido acids of the black rice vinegar is greater than or equal to 1.2g/100ml. The preparation method of the black rice vinegar is simple and low in cost, and the process of the preparation method is easy to control; the starter obtained through starter propagation of mixed bacteria is added to the saccharification process so that saccharification is more sufficient, the utilization rate of raw materials is high and the clarity is high. The preparation method provided by the invention is applicable to preparing the black rice vinegar; the prepared vinegar product can be used for pickling vegetables and also for cold mixing and hot cooking of dishes.

Effects of Chitosan and Lactic Acid on Enzymatic Activities and Bioactive Compounds during Germination of Black Rice

Abstract: The effect of chitosan on enzymatic activities and on bioactive compounds was characterized during germination at 25℃ for 7 days to search for a method to produce a germinated black rice. The germination rate was reduced by the addition of lactate and chitosan. The rotting rate was greatly decreased by chitosan, suggesting that the addition of chitosan into a germination solution might be an effective method for controlling fungal contamination during the germination of cereals. The addition of 100 and 200 ppm chitosan increased α-amylase activity after 7 days by up to 152% and 197%, respectively. The activities of β-amylase and β-glucosidase were lower with 200 ppm chitosan than in distilled water and 100 ppm lactate. The amount of total soluble phenolics and total flavonoids decreased rapidly for four days and thereafter remained constant until the seventh day. The antioxidant activity of germinated black rice, in terms of hydrogen-donating activity, increased slowly and did not correspond to the changes of total soluble phenolics and total flavonoids. The amount of phytic acid was reduced by the addition of 200 ppm chitosan compared to distilled water, indicating that chitosan could be used as an elicitor for the increase of phytase activity during the germination of black rice.

Method for producing grape and black rice juice wine

Abstract: The present invention is the producing process of grape and black rice juice wine as one low-concentration fruity wine. The grape and black rice juice wine is produced with grape, glutinous rice, rice wine yeast and the producting process includes the steps of: cleaning glutinous rice, eliminating impurity, soaking, rice steaming, air cooling, mixing with grade juice, mixing with rich wine yeast,fermentation to obtain grape juice wine, and mixing the grape juice wine with liquor soaked food material including black rice, haw, orange peel, ginger, rose, aloe and sweet osmanthus flower to produce the grape and black rice juice wine. The wine is delicious, mellow, sour and sweet.

Rheological Properties of Dough Added with Black Rice Flour

Abstract: The rheological properties of wheat flour and black rice flour dough were investigated in dough added with 0, 10, 20, and 30% of black rice flour (BRF). Increase in BRF concentration resulted in: decreases in protein and gluten contents, whereas ash content increased; decreases in water absorption, stability, development time, elasticity, and valorimeter value of the dough, whereas increase in weakness of the dough, as revealed through farinogram; low initial pasting temperature and temperature at peak viscosity, and decreases in viscosity at peak point and at , as revealed through amylogram; decreases in extensibility, resistance to extension, and energy, whereas increase in R/E ratio, as revealed through extensogram.

Nutrient rice containing ten kinds of grains and five kinds of colored rice and preparation method thereof

Abstract: The invention relates to nutrient rice containing ten kinds of grains and five kinds of colored rice and preparation method thereof The nutrient rice is prepared by crushing and mixing ten kinds of grains such as unpolished rice, glutinous rice, millet, wheat, buckwheat, gorgon euryale seed, oat, lotus seed, rolled oat and red coix seed and five kinds of colored rice, such as red rice, green rice, black rice, purple rice and yellow polished rice which are pure natural and nuisanceless as main raw materials to obtain granular rice and drying the granular rice The nutrient rice is rich in amino acid and as well as various elements such as vitamins, renieratene, iron, calcium, selenium and the like necessary for a human body and has the efficacies of enhancing the immunity of the human body, resisting aging and cancer and tonifying internal organs of the body