192results about How to "Avoid gelatinization" patented technology

The invention relates to a preparation method of soybean milk. The preparation method at least comprises the following stages: (a), flour preparation stage: providing a crushing container, a heating element for heating the crushing container and a crushing device, directly heating the crushing container through the heating element, so as to ensure that the temperature of the crushing container is increased to 70-90 DEG C, adding dried beans into the crushing container, crushing the dried beans into bean flour through the crushing device, and ensuring that lipase and beany flavor of the bean flour are removed in the crushing container at ambient temperature; (b), preparation and boiling stage: adding water to the bean flour, so as to prepare the bean flour into pulp, and heating and boiling the pulp till the pulp is well cooked. By adopting the air temperature inside the crushing device, crushing, lipase removal and beany flavor removal are performed at the same time, protein can keep invariant, beany flavor can be effectively removed, and crushing the beans into bean flour firstly can greatly enhance the crushing fineness, so that the soybean milk concentration can be effectively enhanced. In addition, water vapor can be evaporated during crushing of the beans in the high-temperature environment, the bean flour is not easy to agglomerate, and the crushing effect is good.

The invention discloses porket creep feed and a production method thereof. The feed comprises the following components in percentage by weight: 30.0 expanded corns, 30.0 high-quality corns, 12.0 high-protein soybean meal, 4.5 whole milk powder, 4.0 fermentative soybean meal, 3.0 expanded soybeans, 3.0 Chilean white fish meal, 3.0 plasma protein powder, 3.0 acidifying agents, 2.0 sugar, 1.2 stone powder, 1.0 calcium dihydrogen phosphate, 1.0 grade-IV soyabean oil, 0.12 methionine, 0.4 lysine, 0.10 threonine, 0.18 salt, 1.0 porket additives and 0.5 medicament additives. The production method comprises the following steps: crushing the high-quality corns, the high-protein soybean meal and the Chilean white fish meal at one time, granulating at a high temperature and cooling; carrying out secondary crushing after the granulated and cooled high-quality corns, the high-protein soybean meal and the Chilean white fish meal are mixed with the expanded corns and the expanded soybeans; carrying out tertiary mixing with other components of the feed according to the weight percentage and granulating at a low temperature; and packaging and warehousing. The invention optimizes the quality of the porket creep feed, improves the stability and the palatability of the feed, strengthens the digestion and absorption and the availability of nutrition, promotes the health growth of porkets and effectively controls diarrhea, growth retardation, and the like.

The invention relates to an instant-noodles processing method, which comprises the following steps of mixing, dough-making, curing, rolling and cutting into strips, steaming, water holding, secondary steaming, secondary water holding, split charging and half sealing, sterilization, complete sealing and packaging. Wheat flour, cassava modified starch and wheat gluten are adopted as main raw materials, food additives are adopted as auxiliary materials, a technique for twice steaming and twice water holding is adopted, and a twice-sealing and twice-sterilization technology is utilized, so that the instant noodles which are free from being adhered when in storage, can be stored for long time, are convenient to eat and have excellent taste and shape are prepared, and the industrialized mass production of the instant noodles can be realized. The instant noodles have feasibility in daily necessities, are suitable for being eaten at home and in traveling, can play an role which cannot be substituted by any other food under the situation of shortage in water or no water and are more applicable to different disaster relief work such as earthquake relief work, flood relief work, drought resistant work and the like, the requirement on convenient and instant dinner food can be satisfied, and a good social benefit can be realized.

The invention discloses a freezing and drying process of bamboo fungus. The process comprises the following steps: (1) selecting raw materials; (2) cleaning and airing; (3) cutting caps; (4) pre-cooling at -30 DEG C for 1-2 hours; (5) drying at constant temperature in vacuum, vacuumizing, maintaining the temperature in a drying cabin at (-20)-(-15) DEG C and drying for 6-8 hours; (6) heating by a heating plate in the drying cabin till the temperature of the drying cabin is 35-45 DEG C and maintaining the temperature for 20-30 minutes, then, heating to 60-70 DEG C and maintaining the temperature for 1-2 hours; (7) regulating the temperature in the drying cabin and cooling the drying cabin to 35-45 DEG C and maintaining the temperature for 1-2 hours; and (8) packaging. The process disclosed by the invention has the beneficial effects that by freezing and drying the bamboo fungus by means of a vacuum drying technology, the bamboo fungus is prevented from being gelatinized by high-temperature roasting, the appearance quality of the dried bamboo fungus is improved, and the nutritional value of the dried bamboo fungus is increased.

The present invention discloses a compound fruit and vegetable rice flour composition with food therapy and health care efficacy, a preparation method and applications thereof. The compound fruit and vegetable rice flour composition comprises the following raw materials by weight: 85 to 99 parts of rice, 1 to 10 parts cabbage powder, and 0.1 to 5 parts of other vegetable powder and/or fruit powder. The compound fruit and vegetable rice flour composition in the present invention has homology of medicine and food, is natural and safe; is suitable for general people, can be compounded according to different people so as to process and produce compound fruit and vegetable rice flour with different food therapy and health care efficacy and suitable for different people; has balanced and comprehensive nutrition, reasonable nutrition structure, has good conditioning and preventing effects on mouth ulcer and effects of invigorating stomach and nourishing stomach, loosening bowel to relieve constipation, and enhancing immunity with validations; has pure and delicate taste, can well make up the disadvantages that the nutrients and the color of traditional rice flour are single, and meets the requirement of consumers for taste, flavor and nutrition.

The invention relates to a purification method of gastrodin. The method comprises the following specific steps: (1) using an alcohol-containing solution to perform ultrasonic extraction on gastrodin medicinal herb powder, collecting extract, concentrating to ensure that the extract has no alcohol; and (2) purifying a concentrated solution with polyamide resins, adopting ethanol-water (0-60%) to perform gradient elution, collecting the target eluent, concentrating to reach a small volume, adopting the dry method to add the concentrated target eluent with a small volume into an octadecylsilyl (ODS) silica gel column, eluting with an ethanol-water mixed solvent or an acetonitrile-water mixed solvent, recycling the solvent from the eluent, and drying to obtain gastrodin. The method has the advantages of low energy consumption, short preparation period and high product purity.

The invention discloses instant coarse cereal mixing flour and a preparation method thereof, and belongs to the technical field of food processing. The instant coarse cereal mixing flour is prepared from, by mass, 35-45 parts of puffed coarse cereal flour and 55-65 parts of auxiliary materials, wherein the puffed coarse cereal flour is prepared from, by weight, at least four of 0-10 parts of soybean flour, 0-70 parts of red bean flour, 5-50 parts of rice flour, 0-25 parts of millet flour, 0-7 parts of coix seed flour, 0-10 parts of sorghum flour, 0-25 parts of oat flour, 0-30 parts of white pea flour, 0-25 parts of mung bean flour, 0-25 parts of pea flour, 0-25 parts of corn flour and 0-10 parts of green bean flour, and the auxiliary materials comprise, by weight, 3-10 parts of peanut protein, 25-35 parts of maltodextrin and 25-35 parts of white granulated sugar. The instant coarse cereal mixing flour is short in preparation technology process, low in energy consumption, balanced in product nutrition, long in satiety time and good in mouthfeel.

The invention discloses potato raw slurry and starch flour used for staple foods and a production process thereof. The production process of the potato raw slurry comprises the steps of selecting potatoes as a raw material, washing and peeling the potatoes, slicing and soaking the potatoes, cleaning and draining the potatoes, pulping the potatoes to obtain slurry, centrifuging the slurry, treating a filtrate, and drying the filtrate. The potato starch flour is then subjected to granulation to obtain granular whole potato starch flour. The production process of the potato starch flour and the granular starch flour can avoid gelatinization of the potato starch, can maintain the color, fragrance, taste and protein activity of the potatoes, and solves a problem of properties of potato knead in process of staple foods, and has important significance of promoting potato staple foods.

The invention discloses a method for extracting gastrodin. The method comprises the following steps: percolating gastrodia elata powder by a water-alcohol mixed solvent under the ultrasonic effect; loading percolation liquid to a neutral alumina chromatographic column, eluting by a methanol solution, and collecting gastrodin-section elution liquid; loading the percolation liquid to a macroporous resin chromatographic column, eluting by an alcohol-ester mixed solvent, and collecting gastrodin-section elution liquid; steaming, concentrating, and drying to obtain gastrodin extract. The gastrodin extract obtained by the method is high in purity, and the gastrodin extraction rate is high.

The invention discloses a saponification slag recycling method and a water-resistant curing agent for recycling, and the method comprises the following steps: mixing saponification slag with fly ash,carrying out waterproof stacking under natural conditions, carrying out air drying to obtain a saponification slag/fly ash mixture, crushing, and sieving; diluting a water-resistant curing agent withwater, spraying the saponification slag/fly ash mixture, adding cement while stirring, uniformly mixing to obtain a mixture, paving, rolling, molding, and carrying out moisturizing maintenance to obtain resource cured saponification slag; the water-resistant curing agent comprises the following components in parts by mass: 50-150 parts of vegetable oil, 1-10 parts of an organic silicon hydrophobicagent, 10-40 parts of a cement retarder and 10-50 parts of a dispersing agent. The saponification slag recycling method is environment-friendly and safe, and solves the problem of secondary environmental pollution risk generated during saponification slag recycling comprehensive utilization.

The invention provides cooking equipment and a control method thereof. The cooking equipment comprises a container body and a drying device. The control method of the cooking equipment comprises a drying step, wherein the drying device is controlled to perform intermittent operation or power-lowering operation according to a preset power-time curve to dry materials in the container body. Accordingto the method, by controlling the drying device to operate according to the preset power-time curve in the process that the cooking equipment perform a reservation function, the materials can be dried while the problem that the temperature of the drying device continues to rise is avoided, so that the problems that the materials are cured or gelatinized or the freshness is lowered in the drying process due to too high temperature of the drying device are avoided, and the cooking taste of the materials is ensured.

The invention relates to a production technique of cationic starch. A starch activation technique and a starch compounding and impregnation technique are added, and the rest of techniques are correspondingly innovated. The production technique of cationic starch comprises the following main steps: starch activation, etherifying agent activation, starch compounding and impregnation, etherification reaction, blast cooling, neutralization, blast cooling, pulverization and the like. The production technique provided by the invention has the advantages of safe material, no gelatinization of start particles, shorter reaction time, lower energy consumption, higher reaction efficiency and higher product yield, and is simple and practical to operate; and the prepared cationic starch product has the advantages of high quality and stable properties.

The invention belongs to the field of foods, and particularly relates to composite acerola cherry fruit powder. The composite acerola cherry fruit powder comprises the following ingredients in parts by weight: 30-80 parts of acerola cherry fruit powder, 5-40 parts of Morinda citrifoli powder, 5-45 parts of mulberry fruit powder, 3-35 parts of mulberry leaf powder, 0.5-5 parts of collagen, 0.5-5 parts of xylitol, 0.5-5 parts of maltodextrin and 0.5-5 parts of beta-cyclodextrin. The invention further provides a preparation method. Acerola cherries and mulberries are processed together, and Morinda citrifoli and mulberry leaves are processed together, so that mutual influence between fruit pigments is avoided; in addition, vacuum freeze drying is performed, so that activity ingredients are maintained to the largest extent, and plant polysaccharide is prevented from being pasted and agglomerated. The composite acerola cherry fruit powder which is rich and diversified in nutrition and convenient to eat is obtained, has the effect of benefitting human bodies, and enriches the kinds of beverages and food markets.

The invention belongs to the technical field of aquaculture, relates to a feed additive with functions of prevention and treatment of bacillary enteritis of plecoglossus altivelis and further relates to a preparation method of the feed additive with the functions of prevention and treatment of bacillary enteritis of the plecoglossus altivelis. The feed additive with the functions of prevention and treatment of bacillary enteritis of the plecoglossus altivelis is prepared from, by weight, 32-40 parts of east wall soil, 24-30 parts of Pericarpium Granati, 24-30 parts of Herba Hydrocotylis, 23-30 parts of Fructus Crataegi, 22-30 parts of Fructus Gleditsiae, 21-28 parts of Galla Chinensis, 19-27 parts of Radix Ophiopogonis, 19-27 parts of Radix Puerariae, 18-25 parts of Herba Asari, 18-26 parts of Radix Scutellariae, 17-25 parts of Poria Cocos, 6-14 parts of yeast powder, 8-17 parts of Plumula Nelumbinis, 8-15 parts of Pericarpium Citri Reticulatae, 4-5 parts of clam powder, 16-26 parts of Rhizoma Phragmitis and the like. The feed additive is effective in prevention and treatment of bacillary enteritis of the plecoglossus altivelis.

The invention discloses high-liquidity starch and a preparation method and the application thereof. The preparation process is simple, reaction is uniform, production cost is low, reaction time is short, expansion of starch particles under the alkaline reaction condition is restrained by sodium sulfate to avoid starch gelatinization and enable starch chemical modification to be centralized on the particle surfaces; introducing an ultrasonic field into the reaction process can improve reaction efficiency, reduce usage of chemical agents, shorten reaction time and reduce cost; electronegative substitute groups are crosslinked by metallic ions of different valences, a great amount of hydroxyls on the starch particle surfaces are shielded, and accordingly angle of repose of starch can be evidently decreased, and liquidity is improved. High-fluidity starch with the angle of repose ranging from 2 degrees to 5 degrees is obtained and has wide application values in industries of foods, daily chemicals, printing, agriculture, petroleum and the like.

The invention relates to a low-sugar rice making method of a cooking utensil, which at least comprises the following stages: a, a starch elution stage: performing soaking for time t1 at 50-65 DEG C, performing heating to 70-90 DEG C, performing maintaining for time t2, and discharging water to separate rice from water; and b, a cooking stage: heating and cooking or steaming the rice subjected to starch elution. Compared with the prior art, the cooked rice is good in taste and low in sugar content.

The invention relates to a Chinese herbal medicine preparation for treating a white head-mouth disease of xiphophorus helleri. The invention further relates to a preparation method of the Chinese herbal medicine preparation for treating the white head-mouth disease of the xiphophorus helleri. The Chinese herbal medicine preparation for treating the white head-mouth disease of the xiphophorus helleri is prepared from, by mass, 25-33 parts of aqueous extract of garden burnet roots, 22-28 parts of common cephalanoplos herb juice, 7-14 parts of pu-erh ripe tea, 20-26 parts of bitter herbs, 19-26 parts of cluster mallow, 15-23 parts of morning glories, 19-25 parts of spica prunellae, 21-28 parts of Chinese honeylocust fruit, 17-25 parts of rhizoma atractylodis, 17-23 parts of Chinese milk vetch, 13-22 parts of heartleaf houttuynia herbs, 16-24 parts of honeysuckle flowers, 16-24 parts of common cnidium fruit, 14-22 parts of Chinese gall, 15-24 parts of pagoda tree fruit and the like. The Chinese herbal medicine preparation for treating the white head-mouth disease of the xiphophorus helleri can effectively treat the white head-mouth disease of the xiphophorus helleri.

The invention relates to a preparation method of purely fragrant cooked rice. The preparation method at least comprises the following a plurality of stages: (a) a fragrance preparing stage: soaking rice at 10-25 DEG C for 10-15 minutes, then raising temperature to 50-60 DEG C and performing soaking for 5-10 minutes, and then performing heating at a heating rate of 8-15 DEG C/minute to 70 DEG C orhigher with the heating power P1; (b) a boiling stage: performing heating with the heating power P2 to boiling and maintaining the condition for a period of time; and (c) a fragrance stuffing stage: performing heating with the heating power P3 and maintaining the condition for a period of time, wherein P1 is greater than P2 and P2 is greater than P3. Compared with the prior art, the cooked rice prepared by the preparation method disclosed by the invention is more purely fragrant, moderate in hardness and viscosity and better in mouthfeel.