86 results about "Rice bran (dietary)" patented technology

The invention provides a method for co-producing rice bran dietary fiber and rice bran protein by utilizing defatted rice bran. The rice bran dietary fiber and rice bran protein are coproduced from defatted rice bran by using alkali treatment, centrifugation treatment and enzyme treatment degradation technologies and centrifugal sedimentation and isoelectric point sedimentation technologies. By the method, the defect that the defatted rice bran only can produce the rice brain dietary fiber or the rice bran protein in the prior art is overcome, the utilization factor of rice bran is greatly improved, the production efficiency is improved, the production cost is effectively reduced, and the economic benefit and social benefit are improved.

The invention relates to a rice bran soluble dietary fiber, a production technology and application thereof, and belongs to the field of comprehensive utilization and deep processing of grains. The production technology comprises the following steps: rice bran steam explosion pretreatment, enzymolysis, extraction, concentration, alcohol precipitation and drying. The obtained dietary fiber has higher water-holding capability, oil-holding capacity and expansive force, improves the physiological activity of reducing blood sugar, reducing cholesterol and oxidation resistance and the like, and can be widely applied to the fields of food, health care products and the like.

The invention discloses crispy-skin bread rich in dietary fiber. The crispy-skin bread is composed of crispy skin and a bread body. The crispy skin is composed of, by weight, 25 parts of white granulated sugar, 3 parts of butter, 1.5 parts of lard oil, 3 parts of eggs, 0.5 part of edible ammonium bicarbonate, 0.5 part of baking powder, 55 parts of flour, 2 parts of flaxseed powder, 1 part of wheat bran, 2 parts of oat bran, 2 parts of rice bran, 2.5 parts of milk powder and two parts of evaporated milk. The bread body is composed of, by weight, 50 parts of strong flour, 7 parts of inulin, 9 parts of white granulated sugar, 0.7 part of yeast, 1 part of table salt, 0.3 part of bread improver, 4 parts of milk powder, 20 parts of water, 4 parts of eggs and 4 parts of cream. The skin of the bread made according to the formula is crispy and tastes soft, and the bread is rich in dietary fiber, Vitamin B and Omega-3 fatty acid, delicious and nutrient.

The invention relates to a nanometer dietary fiber product, takes the wheat bran or malt or rice bran as raw materials and comprises biological enzymatical hydrolysis, concentration, spraying or freeze-drying. According to the weight percentages, the product contains non-aqueous dietary fiber 55%-65%, water-soluble dietary fiber of fiber peptide 30%-40%, and balancing water, wherein, the fiber peptide accounts for 10%-20% of the total amount of water-soluble dietary fiber. The invention carries out the biological enzymatical hydrolysis to raw materials through neutral proteinase, which can carry on hydrolysis to macromolecular proteins in the raw materials to be further divided into micro-molecule peptide and effectively convert the utilization of proteins, and facilitates digestion and absorption of bodies. The original minerals such as B clan vitamin, selenium, and magnesium and the like in the raw materials lead the spillage of extremely rich micronutrients such as vitamin E and B clan vitamin to be substantially enhanced, and the absorbed rate is achieved to correspondingly increase.

The invention relates to a preparation method of rice bran dietary fiber, which comprises the following steps that: (1) rice bran is crushed, passes through a screen which is more than or equal to 30mesh, is added with water to be stirred uniformly, and stays still for 30 to 50min; (2) the prepared water-absorbing swelling rice bran material is added with dilute hydrochloric acid, the pH value is adjusted to be 4.5 to 5.5, and then 1.0 to 1.5 percent of hot temperature resistant amylase is added to be heated to 85 to 100DEG C, and the temperature is maintained for 30 to 40min; (3) dilute sodium hydroxide or potassium hydroxide solution is added, the pH value is adjusted to be 7.5 to 8.5, 1.0 to 1.5 percent of protease with the enzyme activity more than or equal to 500U / g to be heated to 45 to 55 DEG C, and the temperature is maintained for 60 to 90min; (4) the intermediate product is pressed, filtered and washed by water; (5) diluted phosphoric acid is added in to adjust the pH value to be 5.0 to 5.5, 0.1 to 0.2 percent of cellulose is added in to be heated to 45 to 55DEG C, and the temperature is maintained for 50 to 70min; (6) 2 to 5 percent of hydrogen peroxide is added into a sealed container to be stirred for 20 to 30min; and (7) and the product is dried and crushed. The dietary fiber prepared by the invention has delicate taste without roughness, and can serve as the additive in medicine, health food, bread, biscuits, drinks and the like.

The invention provides ketogenic nutrient meal replacement powder. The ketogenic nutrient meal replacement powder is prepared from the following components: medium chain triglyceride microcapsule powder, gamma-linolenic acid oil microcapsule powder, high oleic sunflower oil microcapsule powder, rice bran fatty alkanol microcapsule powder, oat fiber, soy protein isolate, rice protein, yeast protein, psyllium seed husk powder, a potato extract, an agaricus bisporus extract, a white kidney bean extract, erythritol, grape fruit powder, compound vitamins, compound minerals and xanthan gum. The formula contains high-content fat, contains dietary fiber, various vitamins and minerals, can increase satiety, control the decomposition and absorption of carbohydrates, avoid fat accumulation, and can effectively improve the unwell symptoms of a user when glucose energy supply is converted into ketone body energy to achieve nutrient balance, and can be used as a ketogenic diet for weight loss peopleand epilepsy patients.

The invention discloses a method for comprehensively extracting active matters from rice processing byproducts such as rice bran and grain embryo. The rice bran, the grain embryo and the like are taken as raw materials, and the method comprises the following steps of: converting by using an endogenous enzyme method and extracting to obtain gamma-aminobutyric acid; extracting the active matters according to physical and chemical characteristics of the active matters in a certain order; extracting natural rice bran ceramide from a filter cake subjected to gamma-aminobutyric acid extraction by using an amphiprotic solvent; stepwise precipitating by using ethanol to obtain rice bran polysaccharide; and extruding and bulking the filter cake to prepare rice bran dietary fibers. The rice processing byproduct resources such as the rice bran and the grain embryo are fully utilized, the wastes generated in the production process are reduced, and higher economic and social benefits are achieved.

The invention belongs to the field of food processing, and particularly relates to an extraction method of rice bran dietary fibers. According to the method, a dual-enzyme method of high temperature amylase and protease is used for performing separation and extraction on defatted rice bran, so that the rice bran dietary fibers of which the yield is as high as 37.6% and of which the purity is as high as 89% can be obtained. Through the adoption of the extraction method of the dietary fibers, on one hand, a part of equipment requirements can be avoided, the operation is simple, and the time consumption is short; and on the other hand, the condition for preparing the dietary fibers is mild, the rice bran dietary fibers with higher yield and higher purity can be obtained, the comprehensive utilization of rice bran added value products is realized, and the extraction method can be widely applied to the field of foods, health-care products and the like.

The invention provides fruit vinegar capsules and a preparation method applied in the technical field of food. A product formulation comprises fruit vinegar powder, rice bran dietary fiber, inulin, soy peptide, barley seedling leaf powder, lotus leaf powder and grape pip proanthocyanidins. The preparation method comprises: taking high-quality fresh fruits or concentrate juice thereof as main raw material; obtaining fruit vinegar through alcohol microbial fermentation and acetic acid microbial fermentation; concentrating the fruit vinegar through membrane concentration, spray-drying and grinding the obtained product to prepare the fruit vinegar into titratable total acid; washing barley seedling leaves and lotus leaves clean respectively and then preparing the two into dry powder after drying, grinding and sieving; weighing rice bran dietary fiber, inulin, soy peptide and grape pip proanthocyanidins according to the weight in the formulation; mixing the materials well by use of a high-speed mixer; drying and sterilizing the mixture under vacuum through microwave; and obtaining the fruit vinegar capsules through the filling of an full-automatic capsule filling machine. The preparation method has the advantage of novel scientific conception, and the capsules prepared by concentrating and drying the fruit vinegar are safe, effective, incapable of causing gastrointestinal discomfort or dependency, suitable for long-term eating and capable of rapidly clearing free radicals and superfluous fat in human bodies, neutralizing acidic constitution and increasing satiety so as to achieve the aim of losing weight.

The invention discloses high-DF (dietary fiber) maize germ flour and a preparation method thereof. After maize bran, maize germ dregs and rice bran dregs are soaked in an acetic acid solution, a sodium bicarbonate solution is used for neutralization, a mixture with the pH value being 6.7+ / -0.2 is obtained through water washing, and filtration, drying and milling are performed to prepare mixed powder; tert-butylhydroquinone is dissolved in vegetable oil, and then the obtained oil is added into the mixed powder to form a mixture, the mixture is poured into a moisture conditioner, the water mass content in the mixed powder is adjusted to be 15%-25% by spraying water or steam at the room temperature, conditioned powder is obtained and sent into a twin-screw extruder, extruding-expansion is performed to obtain a granular semi-finished product, the granular semi-finished product is dried and crushed, maltodextrin and white granulated sugar are added and mixed uniformly, and the high-DF maize germ flour is obtained. The high-DF (dietary fiber) maize germ flour has the advantages that the nutritive value is relatively high, rich DFs can be provided for a human body and are beneficial to the health of the human body, the taste and the resolvent quality are excellent, and the high-DF maize germ flour has excellent wettability and dispersity in warm water and cold boiled water, is convenient to eat and has a wide applicable crowd.

The invention belongs to the technical field of feeds, and relates to an antibiotic-free composite premix feed for laying hens at a laying period, as well as a preparation method and the application of the feed. The feed consists of the following components in parts by weight: 5-10 parts of corn gluten meal, 8-25 parts of peanut meal, 5-10 parts of rice bran, 15-25 parts of sesame seed meal, 20-50 parts of dietary fibers, 1-10 parts of soybean oil, 5 parts of a 0.5% compound premix, 8-15 parts of stone powder, 8-15 parts of dicalcium phosphate, 2.5-4.5 parts of table salt, 1-3 parts of lysine, 1-3 parts of threonine, 1-3 parts of methionine, 0.1-0.5 parts of Nutri. P namely tannic acid, 1-3 parts of yeast hydrolyate, 0.3-2 parts of yeast cell wall powder, 0.1-0.5 part of selenium yeast, 0.1-0.5 part of zinc methionine, 0.2-0.5 part of hemoprotein, 0.2-0.5 part of a compound enzyme preparation, 0.8 part of choline chloride and 0.2 part of 10000 u / g phytase. Through the adoption of the antibiotic-free composite premix feed, the laying rate, the egg production and the egg weight can be notably increased.

The invention provides a method for extracting rice bran polysaccharides by using continuous countercurrent ultrasonic equipment. An appropriate adding amount of an enzyme preparation, an appropriate PH value and an optimal control temperature during countercurrent continuous extraction are determined by selecting efficient high-temperature-resistant alpha-amylase and high-temperature-resistant glucoamylase. Due to the adoption of the method, the reaction time is shortened, the product yield is increased, and an obtained product has good quality; and bran residues left after extraction of the rice bran polysaccharides is used for producing a rice bran nutrient and rice bran dietary fiber, so that rice bran is fully utilized, waste residues are not discharged in a production process, bran residues in the production process can be utilized, and the comprehensive utilization way of rice bran is expanded.

The invention discloses a method for extracting rich bran nutrients through two stages of CO2 supercritical extraction. With the extraction method provided by the invention, the extraction rate of rich bran nutrients can be increased, and a part of coarse fiber can be converted into soluble dietary fiber. The nutrition constituents in rice bran are furthest utilized, poor taste caused by the coarse fiber can also be avoided, and the method has high industrial value.

The invention belongs to the technical field of grain processing and particularly relates to a rice bran dietary-fiber cake and a making method thereof. The rice bran dietary-fiber cake comprises, by weight, 200 parts of wheatmeal, 2.5 parts of dried yeast, 120 parts of water and 4-14 parts of modified rice bran dietary fiber; the modified rice bran dietary fiber having strong adsorption capacity for glucose is added to the cake, so that the cake obtained has the characteristic of low sugar. The modified rice bran dietary fiber is added to the cake, and on the premise of not significantly reducing taste, appearance and other qualities of the cake, polysaccharides and physiological active substances included in the dietary fiber can not only promote beneficial physiological effects of the human body (such as promoting defecation) and the attenuation of cholesterol and glucose in the blood, but also can significantly enrich the nutritional components of the cake and meet requirements of customers on health, nutrition and low-sugar food.

The invention aims to solve the problem of difficulty in filtration due to starch pasting when components such as phytic acid and dietary fiber in rice bran meal subjected to high-temperature extrusion stabilization and solvent method deoiling are industrially separated, amylodextrin is degraded at a low temperature by adopting amylase, and thus the filter characteristic of the defatted rice bran meal is improved; and on the basis, the phytic acid and the dietary fiber in the rice bran meal can be continuously separated. The main characteristic is that high-viscosity rice bran dextrin is degraded at a temperature of less than the rice bran starch pasting temperature by adopting a medium-temperature or high-temperature alpha amylase, and the situation that filter cloth is blocked in a subsequent separating process to seriously influence the whole separation process can be avoided on the premise that the rice bran starch is not excessively degraded.

The invention discloses a method for processing composite fermented rice. The method comprises the following steps of: (1) selecting raw materials; (2) pretreating rice bran; (3) pretreating glutinous rice; and (4) carrying out mixed fermentation. According to the method for processing the composite fermented rice, the rice bran is selected as one of raw materials, so that nutritional and functional ingredients of the rice bran are embodied fully, the nutritional value of the fermented rice is increased, the variety of fermented rice is enriched, and meanwhile, rice bran resources are utilized scientifically and effectively; a twin-screw extrusion technology is adopted for pretreating the rice bran, so that lipase in the rice bran of the raw materials can be deactivated, stabilized rice bran is obtained, and the rancidity of the rice bran in subsequent processing and storage caused by fat oxidation is reduced; rice bran cellulose can be subjected to modification processing so as to obtain rice bran dietary fiber which is easily absorbed by human bodies; a disinfection effect can be exerted, so that the safety of subsequent fermentation can be improved while the shelf life of the rice bran is prolonged; and after starch is gelatinized and aged, the microbial fermentation is facilitated and digestion, absorption and utilization of nutritional substances are improved.

The present invention provides a pasta product wherein a portion of the semolina used in pasta is substituted with stabilized rice bran resulting in a finished product having significantly more dietary fiber.

The invention relates to a rice bran soluble dietary fiber, a production technology and application thereof, and belongs to the field of comprehensive utilization and deep processing of grains. The production technology comprises the following steps: rice bran steam explosion pretreatment, enzymolysis, extraction, concentration, alcohol precipitation and drying. The obtained dietary fiber has higher water-holding capability, oil-holding capacity and expansive force, improves the physiological activity of reducing blood sugar, reducing cholesterol and oxidation resistance and the like, and can be widely applied to the fields of food, health care products and the like.

The invention relates to a preparation method of high-dietary-fiber-rich cookies capable of inhibiting grease migration. According to the method, grease gel is used for partially replacing traditional grease, the content of saturated fatty acid and trans-fatty acid in the cookies is reduced, grease migration is inhibited, the content of dietary fibers is increased, and the high-dietary-fiber cookies are prepared. The preparation method of the grease gel comprises the following steps: uniformly mixing the gelator and the vegetable oil according to a certain proportion, stirring at a certain constant temperature, cooling and the like to obtain the grease gel. Meanwhile, according to the preparation method, a proper amount of puffed rice bran is added, the content of dietary fibers in the cookies and the bulkiness of the cookies are improved, grease migration can be well inhibited, and preparation of the healthy high-dietary cookies is facilitated.

The invention relates to a making process for purple rice, purple tomato, coicis semen and bran biscuits, and belongs to the technical field of food. Low-sugar, low-fat and high-fiber health biscuits taking purple rice, coicis semen, purple potatoes and purple rice bran as main raw materials and taking a sweetening agent, a leavening agent, butter, eggs and flour as accessories are developed by virtue of characteristic agricultural products Mojiang purple rice and Shizong coicis semen of the Yunnan plateau, and the weight ratio of low-gluten flour: purple rice powder: coicis semen powder: purple potato powder: purple rice bran dietary fibers: butter: shortening: xylitol: eggs: baking soda: fragrance: potassium sorbate: BHA in the formula is 10,000: 4,616: 2,000: 2,667: 715: 1,539: 6,154: 4,308: 2,462: 123: 3: 15: 38. The biscuits have the advantages of low sugar, low heat, relatively higher cereal fiber content, storage stability, long shelf life, suitability for people of all ages, easiness for digestion and the like, and increasing requirements of consumers on functional health food are met.

The invention discloses a preparation process for a rice bran dietary fiber fat substitute. The preparation process comprises the following steps of adding a solvent into 15-30g of rice bran dietary fibers according to the ratio of material to liquid being 1:10 to 1:12(m / v), determining the adding amount of NaOH according to the mass ratio of the NaOH to the rice bran dietary fibers being 1.5:1 to 1:1.5; adding 15 to 20 percent of a NaOH solution prepared from the NaOH into a reaction solution; alkalizing a mixed solution at the temperature of 20 to 40DEG C for 1 to 1.5 hours, adding in a chloroacetic acid solution, controlling the mass ratio of the rice bran dietary fibers to chloroacetic acid to 1 to 2:1 to 2, and performing etherification reaction at the temperature of 50 to 75DEG C for 3 to 5 hours to obtain the rice bran dietary fiber fat substitute. The rice bran dietary fiber fat substitute prepared by the preparation process disclosed by the invention has physical and sensory properties of fat and higher actions of holding oil, holding water and increasing capacity, and can be digested and absorbed by human bodies; according to the rice bran dietary fiber fat substitute, harmful substances such as cholesterol and heavy metals in the digestive tract can be chelated, carcinogens can be reduced, and gastrointestinal peristalsis is accelerated; the heath-care function of the rice bran dietary fiber fat substitute cannot be replaced by other foods.

The invention discloses a method for preparing high-dietary-fiber nutrient enrichment rice. The method comprises the following steps: (1) preparing rice bran dietary fiber; and (2) remixing the rice bran dietary fiber with the rice meal by adopting a single-screw extrusion technology, thus obtaining the high-dietary-fiber nutrient enrichment rice with better cooking quality. Obesity, diabetes, hypertension, hyperlipidemia and other cardiovascular diseases can be prevented after the high-dietary-fiber nutrient enrichment rice is eaten for a long time; and the high-dietary-fiber nutrient enrichment rice is very beneficial to the health of customers.

The invention discloses a DHA powder grease product rich in dietary fiber. The DHA powder grease product is prepared by following steps: taking soluble rice bran dietary fiber and maltodextrin as wall materials; designing and optimizing a formula; subjecting DHA to double-phase emulsion process, high pressure homogenization, freeze-drying, and the like so as to microencapsulate DHA. The DHA powder grease product is widely used in milk powder, milk tea, solid beverage and other health food so as to increase the nutritional value of the products, improve the organizational structure, exterior quality and palatability of food, prolong shelf life of the products and improve the safety of powder grease products.

The application of the invention belongs to the technical field of food processing, and particularly relates to dumplings rich in dietary fibers and a preparation method of the dumplings. Wrappers and fillings of the dumplings contain the dietary fibers, the addition quantity of the dietary fibers in the wrappers is not smaller than 0 but not more than 9% of the mass of flour; the additional quantity of the dietary fibers in the fillings is not smaller than 0 but not more than 0.9% of the total mass of the fillings; the dietary fibers are rice bran dietary fibers, red jujube dietary fibers, soybean dietary fibers or corn cob dietary fibers; and the particle size of the dietary fibers is 200-400 meshes. According to the dumplings and the preparation method thereof disclosed by the application of the invention, the water absorption swelling capacity, the oil absorption, the water-holding capacity and the water bonding capacity of the dietary fibers can be well utilized; besides, the dietary fibers are added, so that definite supporting effects on the tissue structure of the wrappers and the fillings can be achieved, and positive effects on the improvement of the texture and the tenacity of quick-frozen dumpling products can also be achieved. According to the dumplings and the preparation method thereof disclosed by the application of the invention, the mouth feel of the dumplings is well considered, the preservation characteristics of the dumplings are improved, besides, the edibility of the dumplings is improved, and the dumplings and the preparation method thereof have good popularization and application value.

The invention relates to a processing method of rice bran dietary fiber fine dried noodles. The rice bran dietary fiber fine dried noodles are mainly prepared from the following raw materials in parts by mass: 100 parts of wheat flour, 1-8 parts of rice bran dietary fibers, 0.5-2.5 parts of table salt and 30-55 parts of water. The processing method comprises the following steps: a, dissolving the table salt in the water for later use to obtain table salt water; b, uniformly mixing the wheat flour with the rice bran dietary fibers sieved by a 60-140-mesh sieve to obtain a mixture; and c, mixing the table salt water obtained in the step a with the mixture obtained in the step b, kneading dough by adopting a conventional method, and processing fine dried noodles by adopting a conventional method. In order to solve the problem that the fine dried noodles are rough in taste, the improving method comprises the step of adding cassava starch and (or) cassava pregelatinized starch in a proper proportion. A rice bran dietary fiber fine dried noodles product is processed by adopting the method. The product has nutritional and health values and can promote defecation of human bodies and reduce absorption of hazardous substances. The processing method provided by the invention is conducive to promoting extension of a value adding chain of deep rice bran processing.

The application provides a rice bran water solution extract as well as a preparation method and use thereof. In the present application, a combination mode of enzymatic hydrolysis and hydrothermal reaction is adopted; firstly, endogenous reducing sugar is generated by enzymatic hydrolysis, and then the hydrothermal reaction is further controlled to prepare the rice bran water solution extract under a weak alkaline condition, wherein the included rice bran protein has higher solubility and emulsification particularly close to isoelectric points. The rice bran water-soluble extract provided by the invention has high mixed flavor of sweet, caramel taste and rice fragrance and milk flavor, and is suitable for special dietary food such as infant formula powder, beverage, baked goods and the like.

The invention discloses a preparation method of rice bran dietary fiber with the high soluble protein content. The method comprises the steps that low-temperature degreased rice bran meal is taken as a raw material and then treated through a hydrostatic pressure technology after being cleaned for impurity removing, enzymolysis is conducted through a lucid ganoderma enzyme, vacuum low-temperature microwave drying and low-temperature vibration bed ultramicro pulverizing are conducted, and the target product-rice bran dietary fiber with the high soluble protein content is obtained. According to the preparation method, cleaning is conducted through a citric acid solution, the hydrostatic pressure technology is adopted after impurities are removed and acidification treatment is conducted, and therefore mutual binding of the rice bran dietary fiber and protein is reduced; enzymolysis is conducted through the compound lucid ganoderma enzyme, and therefore bound protein in the active dietary fiber is released; meanwhile, a low-temperature vibration bed pulverizing technology is adopted, and therefore the protein dissolution rate is increased. The preparation method has the advantages of being easy and convenient to operate, friendly to environment, low in energy consumption and cost, high in protein utilization rate, suitable for industrialized production and the like and is suitable for preparing the rice bran dietary fiber with the high soluble protein content from rice bran.

The present invention relates to a preparation method of rice bran insoluble fibers, and belongs to the field of food additives and preparation methods thereof. The preparation method of the rice bran insoluble fibers comprises the following steps of (1) weighing and taking fresh rice bran and carrying out degreasing treatment, adding water to the degreased rice bran, uniformly stirring the bran and the water, and carrying out suspension standing; (2) adjusting the pH to 5.0-5.4 with dilute sulfuric acid, carrying out thermal-insulation stirring at a temperature of 50-60 DEG C for 4 hours, adjusting the pH to 6.0-6.3 with an NaOH solution, heating the mixture to a temperature of 65 to 68 DEG C, and adding alpha-amylase to carrying out digestion; (3) adding a certain amount of solid NaOH, heating the mixture to a temperature of 95 to 100 DEG C, carrying out evaporation and keep stirring for 15 minutes, filtering the mixture through linen, and removing residues repeatedly until the solution is neutral; and (4) placing the residues into an oven and carrying out drying at a temperature of 60 DEG C for 16 hours, taking out the residues, and carrying out grinding to obtain an insoluble rice bran dietary fiber powder with a particle size of 60 to 300 meshes. According to the preparation method, the produced rice bran insoluble fibers have the characteristics of high purity, less impurity, odor-less property, and the like.

The invention discloses a method of utilizing salt ions to pretreat rice bran to process fresh wet coarse rice noodles. The method includes steps: milling coarse rice into rice bran and milled rice, smashing the milled rice into milled rice flour, soaking the rice bran through a salt ion solution, heating for pretreatment, mixing rice bran flour size with the milled rice flour, ripening, extruding, aging, steaming, and cooling to obtain the fresh wet coarse rice noodles. The salt ion solution is adopted to pretreat the rice bran, so that property of coarse rice bran dietary fiber can be improved, lipase substance in the coarse rice can be passivated, and spoilage bacteria in the fresh wet coarse rice noodles can be inhibited. The fresh wet coarse rice noodles prepared by the method are better in texture property, lower in steaming breakage rate and loss rate, good in taste and longer in shelf life.

The invention discloses a peony vinegar prescription, and belongs to the technical field of health-care vinegar. The prescription comprises the following raw materials in parts by weight: 90-110 parts of millet, 20-30 parts of rice bran, 35-45 parts of mouldy bran, 80-100 parts of rice chaff, 300-400 parts of water, 0.3-0.7 part of peony flower, 7-10.5 parts of salt, and 0.04-0.06 part of dried yeast. According to the peony vinegar produced by peony petals, rice vinegar is adopted as a solvent to extract nutritional components in peony flowers, table vinegar serving as a carrier is organically combined with health-care components flavonoid, and the peony vinegar achieves a good dietary therapy effect in nourishing blood and activating lung, reducing blood pressure, relieving cough, resisting cancer, strengthening immunity and other aspects.