2results about How to "Delay the oxidation process" patented technology

The application discloses a preparation method of whole wheat flour with controlled lipase and lipoxygenase activity, and relates to the technical field of whole wheat flour processing and storage. The method comprises the following steps: adopting DBD plasma to treat the bran of wheat grains, and then directly grinding the wheat grains to obtain the whole wheat flour. The method controls the lipase and lipoxygenase in the bran of the wheat grains, thereby stabilizing the whole wheat flour, prolonging the storage period of the whole wheat flour, and improving the nutritional quality and processing quality of the whole wheat flour. The DBD plasma treatment is performed at a power of 300-500 W for 60-180 s.

The application provides a wine aging method, and belongs to the technical field of wine brewing, which comprises the following steps: adjusting the sulfur content of separated base wine to obtain base wine with adjusted sulfur content; sterilizing oak barrels by steam fumigation; filling the base wine with adjusted sulfur content into the sterilized oak barrels to obtain full oak barrels; aging the full oak barrels, the humidity of the aging environment is 65RH%-75RH%, and the temperature of the aging is adjusted according to the season, and the full oak barrels are regularly adjusted in sulfur content during the aging process. The wine aging method provided by the application can regularly adjust the sulfur content of the wine liquid once every 28 days during the aging process, accurately supplement the content of key components in the wine liquid which is reduced due to natural consumption, and avoid the concentration of the components being lower than the appropriate interval of aging.