33results about How to "Distinctive aroma" patented technology

The invention discloses a paste type microcapsule flavoring rose essence and a preparation method thereof. The paste type microcapsule flavoring rose essence comprises the following components in percentage by weight: 5-25% of flavoring rose essence, 10-50% of beta-cyclodextrin, 0.1-2% of xanthan gum and the balance of deionized water. The preparation method comprises the following steps: uniformly dispersing the beta-cyclodextrin into the deionized water to form a beta-cyclodextrin turbid liquid; adding the xanthan gum into the obtained beta-cyclodextrin turbid liquid, and continuously stirring to ensure that the xanthan gum is dissolved and uniformly distributed; and then adding the flavoring rose essence, and continuously and uniformly stirring to obtain the paste type microcapsule flavoring rose essence. The prepared paste type microcapsule flavoring rose essence is stable in fragrance, keeps fragrance for a long time, and has the characteristics of high fragrance strength, high essence content and the like.

The invention relates to a fruit wine brewing method, and in particular relates to a low-yield methanol and higher alcohol fruit wine brewing process. The product prepared by the method disclosed by the invention fills blank of specific fruit wine brewing technology research in China, improves product quality of specific fruit wine, and enhances purity and typical aroma characteristic of wine and increases sense quality of the specific fruit wine, so as to make it possible to produce high-quality fruit wine products in many excellent fruit production zones. The technical scheme adopted by the invention comprises the following operation steps: (1) sorting fruit raw materials; (2) crushing, pulping and adding into a tank; (3) adding sulfur dioxide; (4) adding pectinase, and standing at low temperature; (5) naturally increasing temperature, adding a yeast culture liquor to start fermentation; (6) fermenting at controlled temperature, and monitoring fermentation; (7) separating, squeezing and continuing to ferment; (8) transferring to another tank, adding sulfur dioxide and storing; (9) aging in the presence of wine lees; and (10) clarifying, stabilizing, filtering and bottling.

The invention provides a preparing method of a Maillard reactant of mixed juice for tobaccos. The preparing method comprises the following steps: 1, preparing grape juice extract; 2, preparing hawthorn juice extract; 3, preparing apple juice extract; 4, mixing the grape juice extract, the hawthorn juice extract and the apple juice extract according to a mass ratio of (3: 2: 2) to (3: 2 :6), and agitating uniformly so as to obtain mixed juice; 5, placing the obtained mixed juice into a Maillard reactor, sequentially adding 0.1-0.4% of perillartine, 10-15% of proline and 0.5-2% of ammonia water based on the weight of the mixed juice, agitating at a rate of 60-90 r / min at 95-98 DEG C, and reacting for 6-8 h; 6, after finishing reaction, adding glycerol occupying 10-20% of the weight of the mixed juice into the reaction tank body, and agitating uniformly to obtain the prepared Maillard reactant of the mixed juice for tobaccos. The raw material variety representativeness of the reactant is strong, the fragrance characteristic of the prepared reactant is remarkable and well compatible with tobacco fragrance, the oral sweet taste is increased, and the tobaccos are endowed with a specific style characteristic.

The invention provides flower fruit fragrance type cigarette paper and a preparation method thereof, and belongs to the technical field of cigarette paper. The flower fruit fragrance type cigarette paper comprises the following components, in parts by mass: 65-85 parts of fibers, 15-40 parts of a filler, 0.5-8 parts of a combustion improver, and 0.1-3 parts of flower fruit fragrance type essence.The flower fruit fragrance type cigarette paper provided by the invention has fragrance of flowers and fruits, can impart unique suction sense to cigarettes, modify cigarette smoke, cover irritating property in cigarette suction and improve suction quality and taste of the cigarettes, and has high fragrance stability; and according to the preparation method provided by the invention, the flower fruit fragrance type essence is added into a sizing agent, the essence, ethanol, the combustion improver and water form a dispersion system, the flower fruit fragrance type essence is added into the cigarette paper by a surface sizing manner, current production equipment is not changed, additional processes are not added, and the method can effectively reduce fragrance increasing costs of the cigarette paper.

The invention discloses a dried clam capable of maintaining beauty and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, baking and drying, semi-drying in the shade at normal temperature, sealing and flavoring, re-drying in the shade, sterilizing and then packaging. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, so that the resulting dried clam is relatively health. The dried clam has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture, difficult chews and strong fishy smell of dried clam. The dried clam can be enjoyed by people at different ages and is convenient to eat. Meanwhile, a function of maintaining beauty is added, and types of clam snap food are enriched.

The invention discloses procambarus clarkii prepared according to a secret recipe. The procambarus clarkii can be removed out of the pan and eaten after cleaning and then drying the cooking materials including Szechuan lovage rhizome, tsaoko amomum fruit, fructus amomi rotundus, dried ginger, bark of Japanese cinnamon, fennel fruit, lesser galangal rhizome, hispid fig, clove, dahurian angelica root, galanga resurrectionlily rhizome, small galangal, dried tangerine peel and anise, mixing and grinding the materials, boiling water, adding the cooking materials to the water, continuously heating the materials, adding salt, white sugar, monosodium glutamate and essence of chicken, continuously heating the materials, filtering the materials to obtain cooking liquor, cooling the cooking liquor for later use, soaking the procambarus clarkii with salt and vinegar, then cutting off the gastric pouch at the head and the gut at the tail, cleaning up the procambarus clarkii, heating salad oil, putting garlic, peppers and chilli powder in the salad oil, frying the garlic, the peppers and the chilli powder until fragrance is sent forth, immediately pouring the procambarus clarkii, stir-frying the procambarus clarkii until the procambarus clarkii shell is colored, then pouring the cooking liquor and cooking the materials together with big fire and then braising the procambarus clarkii with small fire. The procambarus clarkii has the beneficial effects that the condiments have the functions of removing the smell of fish, sterilizing, harmonizing the spleen and stomach, warming the liver and kidneys and eliminating cold to stop pain; the cooked procambarus clarkii has unique fragrance and can promote appetite and avoid suffering from excessive internal heat and harming bodies; and the cooked procambarus clarkii has good color, fragrance and taste, has faint scent and long aftertaste and is not dry or greasy.

The invention discloses a matcha essence which consists of the following components in percentage by weight according to note classification: 23%-31% of tea note, 15%-23% of green note, 22%-28% of sweet note, 18%-24% of acid note, 7%-11% of flower note and 0.03%-0.05% of animal note. The invention further provides a preparation method for the matcha essence. The preparation method comprises the following steps: adding dihydroactinidiolide, vanillin, ethyl maltol, dodecoic acid and myristic acid in an enclosed space, then adding part of a solvent, heating to dissolve, and uniformly mixing; adding the rest perfume materials and the rest solvent into the uniformly stirred and mixed cooling mixture I according to the formula, uniformly stirring and mixing, and placing the completely dissolved mixture II at the room temperature for aging so as to obtain the matcha essence. The matcha essence is real in aroma, good in aroma retaining effect, stable and rich in aroma quality, strong in characteristic feature and convenient for raw material source, and can be used for perfuming daily-use articles of daily chemicals and the like.

The invention relates to a low-alcohol chuzhou chrysanthemum leaching liquor and a production method thereof. The production method comprises the steps of chuzhou chrysanthemum pretreatment, pre-soaking, low-temperature ultrasonic leaching, alcohol reducing of base liquor, flavor blending and the like. The low-alcohol chuzhou chrysanthemum leaching liquor has bright color; the flavone content reaches 43.72mg / 100g or greater; in terms of the total reduction capacity, an absorbance ratio (A) of 1mL of the low-alcohol chrysanthemum leaching liquor is greater than 0.545; a superoxide anion free radical scavenging rate is 79.91% or greater; a DPPH free radical scavenging rate is 88.86% or greater, so that the low-alcohol chuzhou chrysanthemum leaching liquor has a remarkable fragrance characteristic. Therefore, the low-alcohol chuzhou chrysanthemum leaching liquor has a bright industrial application prospect.

The invention discloses a paste microcapsule jasmine essence and a preparation method of the paste microcapsule jasmine essence. The paste microcapsule jasmine essence comprises the following components in percentage by weight: 5-25 percent of jasmine essence, 10-50 percent of beta-cyclodextrin, 0.1-2 percents of xanthan gum and the balance of deionized water. The preparation method comprises thefollowing steps of: uniformly dispersing beta-cyclodextrin into the deionized water to obtain beta-cyclodextrin turbid liquid; and adding the xanthan gum to the obtained beta-cyclodextrin turbid liquid, continuously stirring to ensure that the xanthan gum is dissolved and uniformly dispersed, then adding the jasmine essence, continuously and uniformly stirring to obtain the paste microcapsule jasmine essence. The paste microcapsule jasmine essence prepared by the invention has the advantages of stable fragrance, lasting aroma, high sweet smell strength, high essence content and the like.

The invention discloses marinated procambarus clarkii, which are produced by the following steps of 1, preparing a marinade: preparing the marinade from ligusticum wallichii, amomum tsaoko, nutmegs, dried gingers, cinnamons, fennels, falangal, ficus simplicissima lour, cloves, angelica dahurica, rhizoma kaempferiae, amomum globosum loureiro, tangerine peel and star anise in parts by weight; 2, treating procambarus clarkii; 3, soaking the procambarus clarkii with hot oil; 4, performing marinating; 5, performing flavoring, and pouring the procambarus clarkii out of a pot. According to the marinated procambarus clarkii, flavorings have the effects of fishiness removal, sterilization, spleen and stomach harmonization, liver and kidney warming, cold elimination for pain stopping and the like, so that the marinated procambarus clarkii has unique flavor, appetite can be activated, and harm caused by excessive internal heat can be eliminated; the marinated procambarus clarkii is perfect in color, aroma and taste, and due to the permeation of the marinade, the marinated procambarus clarkii tastes strong and fragrant without dryness and greasiness, and the aftertaste is lasting.

The invention provides a formula of a cigarette cartridge. According to the formula, the cigarette cartridge is prepared from tobacco leaf extract, tobacco essence, a tobacco flavor, a tobacco juice solvent and deionized water, specifically, the cigarette cartridge is prepared from the following ingredients in percentage by mass: 6%-15% of the tobacco leaf extract, 8%-22% of the tobacco essence, 4%-10% of the tobacco flavor, 30%-45% of the tobacco juice solvent, and 12%-22% of the deionized water, wherein the tobacco juice solvent is prepared from the following ingredients: propylene glycol, glycerol, 1,3-butanediol, sorbitol solution and xylitol solution, specifically, the tobacco juice solvent is prepared from the following ingredients in percentage by mass: 20%-60% of propylene glycol,30%-50% of glycerol, 10%-30% of 1,3-butanediol, 1%-10% of sorbitol solution, and 1%-10% of xylitol solution. For the formula of the cigarette cartridge, improvement is carried out on the formula of the traditional cigarette cartridge, through the use of the tobacco essence and the tobacco flavor, the irritation generated when tobacco juice is smoked later is reduced, the tobacco juice solvent in the cigarette cartridge is improved, then the smoke concentration and mouth filling sense of the electronic cigarette are effectively improved, and thus the smoking of most smokers can be well satisfied.

The invention discloses a liver-protecting and health-care clam crisp and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, steaming under high pressure, stirring spices, filling dies and molding. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, and Chinese herbal medicines are added into the boiling and seasoning spices, so that the resulting clam has liver-protecting and health-care functions. The liver-protecting and health-care clam crisp has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture and difficult chews. The clam crisp can be enjoyed by people at different ages, provides a novel health food for patients with poor liver function, and is convenient to eat. Meanwhile, types of clam snap food are enriched.

The invention provides a spice tea leaf. The spice tea leaf comprises black tea and spices, wherein the mass ratio of black tea to spices is (25-40):(50-70). The spice tea leaf provided by the invention is used for solving the problems in the prior art that the blended tea sold in the market at present has light fragrance, single taste and no unique flavor and that a single tea is easy for being influenced by such factors as weather and season, so that the quality is unstable. The spice tea leaf provided by the invention has the characteristics of tasting unique, being strong in fragrance, being capable of promoting memory of consumers for blended tea, and having high market competitiveness; all the spice components are reasonably blended and complement each other; the blended tea preparedfrom the spice tea leaf has a special fragrance; due to the reasonable blending of spices, the special fragrance of black tea is more obvious; tea soup is refreshing and cool; tea fragrance is strong; consumers will not be bored with the tea after long-term drinking. Besides, a preparation method for the spice tea leaf is simple; no complex or high-cost equipment is required in production; preparation cost is low.

The invention relates to a fried capsicol-shaped aromatic base and fried capsicol-shaped essence prepared by applying the same. The aromatic base comprises the following components in pats by mass: 2-methylpyrazine, 2-acetylpyrazine, 2,3-methylpyrazine, 2-methoxyl-3-isobutylpyrazine, thiazoline, 4-methylthiazole, 2-acetylthiazole, 2-acetylpyrrole, ethyl maltol, furfurylmercaptan, 5-methylfurfural,difurfuryl sulfide, difurfuryl dithioether, 2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine, capsicum oleoresin, zanthoxylum oil resin, cumin oil and soybean oil. The invention further provides thefried capsicol-shaped essence prepared by applying the fried capsicol-shaped aromatic base. The fried capsicol-shaped essence is obvious in aromatic characteristics when used for frying chillies, harmonious and strong in aroma, harmonious in flavor, high in cooking feeling and good in heat resistance.

The invention provides heat-not-burn cigarette particles as well as a preparation method and application thereof. The heat-not-burn cigarette particles comprise the following components in parts by weight: 4-9 parts of natural plants, 2-3 parts of plant extract, 0-3 parts of plant essence and 1-3 parts of a smoke agent. The cigarette particles are completely purely natural, free of chemical additives, good in particle flowability and convenient to store and transport; powder of different sizes is granulated to have a certain porous structure, so that the carbonization efficiency during fumingis improved; and the flavor is variable, and the characteristic fragrance is obvious.

The invention discloses a dried clam capable of adjusting sub-health and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, baking and drying, semi-drying in the shade at normal temperature, sealing and flavoring, re-drying in the shade, sterilizing and then packaging. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, so that the resulting dried clam is relatively health. The dried clam has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture, difficult chews and strong fishy smell of dried clam. The dried clam can be enjoyed by people at different ages and is convenient to eat. Meanwhile, a health care function of adjusting the sub-health is added, and types of clam snap food are enriched.

The invention discloses a condiment for industrial production of spicy crayfish. The condiment is prepared from the following components in parts by weight: 10-20 parts of peanut oil, 5-15 parts of edible animal oil, 5-15 parts of thick broad-bean sauce, 5-10 parts of chicken essence seasoning, 5-18 parts of chili powder, 5-8 parts of edible salt, 5-18 parts of spices, 10-19 parts of white granulated sugar, 5-18 parts of garlic, 5-8 parts of old ginger, 10-15 parts of pickled peppers, 10-15 parts of zanthoxylum oil, 5-15 parts of liquor, and 5-8 parts of disodium 5'-ribonucleotide. The prepared condiment has rich taste, is environmentally friendly, healthy, convenient and delicious, and is widely recognized by the majority of diners.

The invention discloses a spicy dried clam and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, baking and drying, semi-drying in the shade at normal temperature, sealing and flavoring, re-drying in the shade, sterilizing and then packaging. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, so that the resulting dried clam is relatively health. The dried clam has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture, difficult chews and strong fishy smell of the clam. The dried clam can be enjoyed by people at different ages, is convenient to eat, and enriches types of clam snap food.

The invention discloses a transparent microcapsule flavoring jasmine essence and a preparation method thereof. The transparent microcapsule flavoring jasmine essence comprises the following components in percentage by weight: 5-25% of flavoring jasmine essence, 5-50% of hydroxypropyl-beta-cyclodextrin, 5-40% of emulsifying agent and the balance of deionized water. The preparation method comprises the following steps: uniformly dispersing the hydroxypropyl-beta-cyclodextrin into the deionized water to prepare a hydroxypropyl-beta-cyclodextrin water solution; dropwisely adding the flavoring jasmine essence into the prepared hydroxypropyl-beta-cyclodextrin water solution, and continuously stirring to ensure that the essence is uniformly dispersed to obtain an emulsion; and then adding the emulsifying agent into the prepared emulsion, and continuously and uniformly stirring to obtain the transparent microcapsule flavoring jasmine essence. The prepared transparent microcapsule flavoring jasmine essence is stable in fragrance, keeps fragrance for a long time, and has the characteristics of high fragrance strength, high essence content and the like.

The invention discloses a thirteen-spice-flavored crayfish industrial cooking condiment. The thirteen-spice-flavored crayfish industrial cooking condiment is prepared from the following components inparts by weight: 20-50 parts of water, 10-20 parts of vegetable oil, 20-30 parts of a spice, 10-18 parts of a fresh flavor seasoning, 5-8 parts of edible salt, 10-18 parts of peanut butter, 10-20 parts of chili oil, 5-8 parts of potassium sorbate, 1-5 parts of an edible flavor, 5-15 parts of honey, 5-10 parts of white sugar and 20-50 parts of a thirteen-spice seasoning. The prepared condiment is rich in taste, is environmentally friendly, hygienical, convenient and delicious, and is well recognized by a majority of diners.

The invention relates to the technical field of tea leaf processing, in particular to cold-brewed white tea and a preparation method thereof. The preparation method comprises the following steps that cooled tea leaves are ground; the ground tea leaves are treated with steam, wherein the steam temperature is controlled to be 70-80 DEG C, and the steaming time is 10-15 minutes; spraying clastic enzyme with the mass concentration of 1-3% on the obtained tea leaves, and stacking the tea leaves in a container for enzymolysis; drying the tea leaves subjected to enzymolysis; softening the obtained tea leaves by using steam; and drying the obtained tea leaves until the water mass percentage is 4-6% to obtain the cold-brewed white tea. The preparation method of the cold-brewed white tea has the beneficial effects that tea leaf cells and cell walls are broken by using methods of grinding, steam and enzymolysis, so that the permeation resistance of internal components in a soaking process can be reduced, water can quickly permeate into the product, effective components in the product are leached out to achieve the purpose of soaking in cold water, and the stability of the tea soup quality is effectively maintained.

The invention discloses a dried clam capable of maintaining beauty and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, baking and drying, semi-drying in the shade at normal temperature, sealing and flavoring, re-drying in the shade, sterilizing and then packaging. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, so that the resulting dried clam is relatively health. The dried clam has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture, difficult chews and strong fishy smell of dried clam. The dried clam can be enjoyed by people at different ages and is convenient to eat. Meanwhile, a function of maintaining beauty is added, and types of clam snap food are enriched.

The invention discloses a dried clam capable of adjusting sub-health and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, baking and drying, semi-drying in the shade at normal temperature, sealing and flavoring, re-drying in the shade, sterilizing and then packaging. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, so that the resulting dried clam is relatively health. The dried clam has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture, difficult chews and strong fishy smell of dried clam. The dried clam can be enjoyed by people at different ages and is convenient to eat. Meanwhile, a health care function of adjusting the sub-health is added, and types of clam snap food are enriched.

The present invention discloses an industrialized minced garlic flavor procambarus clarkii seasoning material and belongs to the technical field of seasoning materials. The industrialized minced garlic flavor procambarus clarkii seasoning material is prepared from the following components in parts by weight: 20-50 parts of water, 10-20 parts of edible salt, 5-15 parts of vegetable oil, 15-30 partsof white granulated sugar, 10-18 parts of chicken essence, 5-15 parts of hydroxypropyl distarch phosphate, 20-30 parts of garlic powder, 5-15 parts of disodium 5'-ribonucleotide, 5-18 parts of xanthan gum, 1-8 parts of potassium sorbate, 5-8 parts of edible essence and 20-40 parts of minced garlic. The prepared seasoning material is rich in mouthfeel, is a green, health-care, convenient and delicious seasoning material, and is widely recognized by a majority of diners.

The invention discloses a method for drying tobacco leaves of a flue-cured tobacco variety. The method includes harvesting the middle upper part of the tobacco leaves of the flue-cured tobacco varietyby using a half-chopping mode; erecting a drying rack and drying the tobacco leaves in a shed in a suspension mode, wherein the drying process includes four stages of a wilting stage, a yellowing stage, a leaf drying stage, a stem drying stage where humidity, temperature and time are controlled respectively; observing leaf changes to enter the next stage after meeting certain requirements; grading the dried flue-cured tobacco plants according to the part immediately after the stem drying stage. The flue-cured tobacco plants are selected from Yunyan 85, Yunyan 87, Honghua Daijinyuan and K326 varieties. According to the method, the flue-cured tobacco plants are dried into tobacco leaves which are low in total nitrogen and total plant alkaloid content, irritation, strength and offensive odor, clean, soft and fine in smoke, good in aroma and texture, sufficient in aroma, obvious in aroma characteristic and remarkable in bean fragrance, and has roasting fragrance and sweetness and smooth aroma state. The tobacco leaves can meet the requirements of sweet and fragrant products for raw materials.

The invention provides a natural meaty essence and a preparation method thereof. The natural meaty essence comprises a type odor, a peak odor, an adjuvant and a fixative, wherein the type odor is prepared from the following raw materials in part by weight: porcine ossein, porcine bone oil, HVP (Hydrolyzed Vegetable Protein), cysteine, glutamic acid, glycine, furanone, edible salt, glycerol, cinnamon powder, black pepper, ginger powder, myristica oil, cold pressed ginger oil, zanthoxylum oil, garlic oil, onion oil and glucose. The preparation method of the natural meaty essence comprises the following steps of: adding the prepared peak odor into the type odor; then modifying the mixture of the type odor and the peak door by using the adjuvant; and finally treating the modified essence by using the fixative. The natural meaty essence has the beneficial effects that: the aroma characteristic of the natural meaty essence is obvious due to the addition of the peak odor, the adjuvant and the fixative; and the natural meaty essence has the advantages of real aroma, strong natural sense, long aroma retention time and the like.

The invention discloses a method for processing high-fragrant sandalwood oolong tea shaking green. The steps include: (1) picking sandalwood fresh leaf raw materials, and controlling the tenderness to one bud and one leaf; (2) spreading the fresh leaf raw materials to obtain Spreading the leaves; (3) Shaking the spreading leaves in a simple shaker; (4) spreading the shaken leaves and steaming them in an electric steamer, controlling the steaming temperature to obtain green leaves; ( 5) Fry the green leaves in a reciprocating multi-function machine, dry them for a certain period of time, and dry them on a plastic platform with sufficient heat; The finished high-flavor sandalwood oolong tea is obtained. The processing method is simple and easy to operate. The sandalwood leaves are shaken and cooled for three times, and the green steaming process ensures that the finished oolong tea leaves are green and yellow, and the soup is bright green and yellow. The aroma of wheat is high and long, the taste is mellow and has the flavor of buckwheat.