At present, grain and oil processing enterprises in developed countries in the world have realized industrialization of deep processing and utilization of cereals. In addition to the processing of the main products, the grains can be reprocessed by the main product and its by-products such as broken rice, rice bran, rice germ, rice husk, bran, etc. to make a new product and make the best use of it. Such as the use of broken rice can be made of multi-functional starch, starch-based fat substitutes; rice bran oil can be extracted using rice bran oil, rice bran nutrient, rice bran nutrient fiber, functional peptides; use of rice husk can be prepared white carbon black, activated carbon, a variety of production Beauty cosmetics. Therefore, rice main and side products are important raw materials for food, chemical, pharmaceutical and other industries, and have great potential for development.
1. The main ingredient in the development of rice functional foods is starch. At present, the United States and Europe have developed an upsurge in the research and development of rice starch. Using modern biotechnology, rice including shredded rice, Chendao rice, early indica rice and the like can be converted into resistant starch, microporous starch, slow-release starch, new fat substitute, and hypoallergenic protein.
Rice Rice, a new rice starch product developed by the Southern Research Center of the US Department of Agriculture, uses rice flour as a raw material, which is first separated from the protein, and then processed by heating and enzymatic processing into 100% to delay digestion and 50% to accelerate digestion and 50% delay. Digested modified rice starch products. The modified rice starch proved to be effective in improving sugar load through clinical application and will become a new food for diabetics.
The development of resistant starch and microporous starch is a new topic in the field of starch research. When applying resistant starch as a food source and ingredient, it can be used as a low-calorie food additive in addition to providing various health functions. Microporous starch is a kind of cellular porous starch carrier formed by enzymolysis of natural starch. Because the surface has a lot of small holes extending to the center of the starch grains, it has good adsorption properties and can be used as an adsorption carrier for functional substances (such as pharmaceuticals, spices, pigments, health substances), and is widely used in medicine, chemical industry and food And other industries.
Rice starch is used to produce fat substitute production technology and starch-based fat substitute functional modification technology. It is a high-tech application of biotechnology to convert rice starch into oil-free fat. The new fat substitutes are ideal for processing yoghurt and dairy products that are partially replaced with butter. It has a creamy appearance and mouthfeel, and can be processed into hydrogenated fats for margarine production with different levels of formulation. For example, Belgium has officially used modified rice starch for the production of cream-free cheese, low-fat ice cream, fat-free margarine, sauce, and cold seasoning, achieving considerable economic benefits.
China has 15 million newborn babies and more than 50 million diabetic food consumption groups each year, such as the timely development of a large amount of rice accumulated in our country to produce multifunctional starch, new fat substitutes, and hypoallergenic foods. China's related scientific research closely follows the international frontier, and only domestic infants and diabetics have a vast market of 65 million people. The prospects for utilization are very optimistic.
II. Development of rice bran health food rice bran accounts for about 5% to 5.5% of rice weight. China's rice bran yield exceeds 10 million tons, but most of them are not used rationally.
The composition of rice bran is dominated by sugars, oils and proteins. It also contains more ash and vitamins. The anthraquinones in rice bran are stabilized and can be used as a dietary fiber source to make rice bran fiber and rice bran polysaccharides. Hemicellulose B, isolated from defatted rice bran, inhibits cholesterol in the serum and liver.
1. The main ingredient in the development of rice functional foods is starch. At present, the United States and Europe have developed an upsurge in the research and development of rice starch. Using modern biotechnology, rice including shredded rice, Chendao rice, early indica rice and the like can be converted into resistant starch, microporous starch, slow-release starch, new fat substitute, and hypoallergenic protein.
Rice Rice, a new rice starch product developed by the Southern Research Center of the US Department of Agriculture, uses rice flour as a raw material, which is first separated from the protein, and then processed by heating and enzymatic processing into 100% to delay digestion and 50% to accelerate digestion and 50% delay. Digested modified rice starch products. The modified rice starch proved to be effective in improving sugar load through clinical application and will become a new food for diabetics.
The development of resistant starch and microporous starch is a new topic in the field of starch research. When applying resistant starch as a food source and ingredient, it can be used as a low-calorie food additive in addition to providing various health functions. Microporous starch is a kind of cellular porous starch carrier formed by enzymolysis of natural starch. Because the surface has a lot of small holes extending to the center of the starch grains, it has good adsorption properties and can be used as an adsorption carrier for functional substances (such as pharmaceuticals, spices, pigments, health substances), and is widely used in medicine, chemical industry and food And other industries.
Rice starch is used to produce fat substitute production technology and starch-based fat substitute functional modification technology. It is a high-tech application of biotechnology to convert rice starch into oil-free fat. The new fat substitutes are ideal for processing yoghurt and dairy products that are partially replaced with butter. It has a creamy appearance and mouthfeel, and can be processed into hydrogenated fats for margarine production with different levels of formulation. For example, Belgium has officially used modified rice starch for the production of cream-free cheese, low-fat ice cream, fat-free margarine, sauce, and cold seasoning, achieving considerable economic benefits.
China has 15 million newborn babies and more than 50 million diabetic food consumption groups each year, such as the timely development of a large amount of rice accumulated in our country to produce multifunctional starch, new fat substitutes, and hypoallergenic foods. China's related scientific research closely follows the international frontier, and only domestic infants and diabetics have a vast market of 65 million people. The prospects for utilization are very optimistic.
II. Development of rice bran health food rice bran accounts for about 5% to 5.5% of rice weight. China's rice bran yield exceeds 10 million tons, but most of them are not used rationally.
The composition of rice bran is dominated by sugars, oils and proteins. It also contains more ash and vitamins. The anthraquinones in rice bran are stabilized and can be used as a dietary fiber source to make rice bran fiber and rice bran polysaccharides. Hemicellulose B, isolated from defatted rice bran, inhibits cholesterol in the serum and liver.
A Sanitary Napkin, sanitary towel, sanitary pad, menstrual pad, or pad is an absorbent item worn by a woman while she is menstruating, while she is recovering from vaginal surgery, for lochia (post-birth bleeding), after an abortion, or in any other situation where it is necessary to absorb a flow of blood from the vagina.The sanitary napkin, have four types, super thin, thin, regular, thick.And the sanitary napkin, have different sizes: 220mm, 240mm,260mm, 290mm,320mm.
Sanitary Napkin
Sanitary Napkin,Soft Sanitary Napkin,Female Sanitary Napkin,Cotton Sanitary Napkin
Hebei Orient Imp. & Exp. Co. Ltd. , http://www.orientmedcare.com