30results about How to "High degree of gelatinization" patented technology

The invention belongs to food processing field and mainly provides a preparation method of vermicelli instant food. The method comprises preparing raw material, pulp mixing, spreading, and steaming to give sheet jelly, forecooling at room temperature, freezing at -8--1deg.C for 1.5-2h, cutting, and drying to give final product. The inventive method has simple operation, high efficiency, no requirement of gelatinizing, defreezing and additive, reduced production period and energy consumption, and reduced cost. The inventive vermicelli instant food has the advantages of good appearance, high diaphaneity, good taste and mouthfeel, no additive, and high safety.

The invention belongs to the field of modification of high polymer blended plastics, and discloses a polylactic acid-starch blended material and a preparation method thereof. The polylactic acid-starch blended material disclosed by the invention comprises the following components in parts by weight: 448-8207 parts of polylactic acid, 1000 parts of starch, 10-114 parts of grafting agent, 36-286 parts of plasticizer, 2-29 parts of coupling agent and 3-97 parts of antioxidant. The preparation method comprises the following steps: (1) adding 1000 parts of pretreated starch, 10-114 parts of grafting agent, 36-286 parts of plasticizer and 2-29 parts of coupling agent into a high-speed mixer, and mixing at normal temperature for 10-50 minutes; and (2) granulating 1053-1429 parts of the mixture obtained in the step (1) by a double screw extruder, mixing with 448-8207 parts of polylactic acid and 3-97 parts of antioxidant and granulating, or directly mixing the mixture obtained in the step (1) with 448-8207 parts of polylactic acid and 3-97 parts of antioxidant and granulating by the double screw extruder. The product disclosed by the invention has the advantages of favorable mechanical properties and low cost.

The present invention discloses a manufacture method of steamed oat grains. The method is as follows: oats are cleaned, hairs are removed, the treated oats are soaked for a first time using a mixed aqueous solution of citric acid, calcium hydrogen phosphate and calcium dihydrogen phosphate, the soaked oats are then steamed, then the oat grains are subjected to a shelling, then the shelled oats are soaked for a second time using a sodium chloride aqueous solution, and finally the soaked oat grains are subjected to a hot steam treatment. Compared with the prior art, the manufacture method improves a nutritional value of the oat grains and is simple in operations. The prepared product has advantages of being convenient in consumption and superior in taste compared with the existing product.

The invention discloses recombinant rice and a preparation method. The method comprises the following steps: pretreating chenopodium quinoa and taros, then, carrying out microwave pre-cooking, uniformly mixing the pre-cook taro full powder and the pre-cook chenopodium quinoa powder with banana flour, kiwi fruit powder and molecular distilled monoglyceride, quantitatively adding conditioned composite materials into a twin-screw extruder by a feeder, setting a working temperature of a chamber of each section of the twin-screw extruder in a manner that a temperature gradient of an area I is 45 DEG C to 65 DEG C, a temperature gradient of an area II is 75 DEG C to 95 DEG C, a temperature gradient of an area III is 115 DEG C to 135 DEG C, a temperature gradient of an area IV is 105 DEG C to 115DEG C, a temperature gradient of an area V is 20 DEG C to 35 DEG C, and a screw revolution speed is 120rpm to 370rpm, and carrying out drying and polishing, thereby obtaining the recombinant rice. The recombinant rice and the preparation method have the advantages that the recombinant rice is rich in nutrition and neat in grain appearance. The recombinant rice prepared by the method has a relatively good digestion resisting property, the content of fast digestible starch is lowered, and the content of slowly digestible starch is increased, so that the improvement of satiety is facilitated; the recombinant rice is applicable to weight reducing people and is particularly suitable for being eaten by diabetics, and a new method and a novel way of think are provided for the development of riceproducts.

The invention relates to the field of food processing, in particular to meal replacement powder for invigorating the spleen, nourishing the stomach and controlling energy and a preparation method of the meal replacement powder. The meal replacement powder comprises the following components in parts by weight of 55-70 parts of rice, 10-20 parts of black rice, 5-10 parts of black beans, 1-2 parts ofblack sesame seeds, 1-2 parts of Chinese wolfberry fruits, 1-2 parts of hericium erinaceus, 1-2.5 parts of coix seeds, 1-2.5 parts of poria cocos, 0.5-1 part of lotus seeds, 1-2 parts of Chinese yams, 0.5-1 part of (artificially planted) ginseng, 5-10 parts of konjaku flour, 2.5-5.0 parts of xylooligosaccharide and 0.25-0.5 part of fish collagen peptide. The meal replacement powder has the advantages of being good in reconstituability, easy to digest and absorb, capable of invigorating the spleen, nourishing the stomach, controlling energy and the like.

A disclosed acid-alkali adjusting method in starch hydrolysis technology during production of starch noodle comprises steps: preparing a mixed solution of starch and water slurry and a starch dry material, adding an acidity adjusting agent, and determining pH value. The method replaces a method for using alum to perform starch acid-alkali adjusting in conventional starch noodle production technology, is low in cost and simple in operation method, is capable of adjusting the acidity of starch for increasing the gelatinization degree of starch, and also helps to guarantee produced starch noodle to have performances being same as those of starch noodle prepared by adding alum and to have good transparence, high chewiness and toughness and strong water-holding capacity.

The invention discloses a red bean pre-curing treatment method. The method comprises the following steps of: red beans are treated for 5-40 min under the conditions that a direct-current power sourceis 1-5 kV, the constant current is 1-3 mA and the vacuum degree is 5-20 Torr, microwave treatment is conducted for 40-100 s under the microwave power of 650-1000 W, drying is conducted for 4-10 h at the temperature of 45-65 DEG C, the moisture content after drying is not higher than 10%, and pre-cured red beans are obtained. The pre-cooked red beans prepared by the method disclosed by the invention can be mixed with polished round-grained rice for co-cooking, so that a co-cooking effect is achieved, the cooking time is shortened by 70-90% compared with that of common red beans, and the shelf life of the co-cooked red beans is not influenced.

The invention relates to an instant noodle production method, which comprises: mixing flour and water to form at least one dough, making a lot of raw noodles by using the dough, straightening the rawnoodles to form straight noodles, applying a polysaccharide solution onto the surfaces of the straight noodles to form sticky noodles, and steaming the sticky noodles to form instant noodles, whereinthe polysaccharide solution comprises a water soluble polysaccharide component. According to the present invention, the obtained instant noodle block is easy to stew, and the appearance of the stewednoodle is close to the cooked noodle.

The invention provides an oat instant noodle production method and oat instant noodles, and belongs to the technical field of oat noodle production. The oat instant noodle production method comprisesthe steps that oat flour, salt and water are mixed and stirred, stirring and dough softening are conducted, and dough is extruded twice, wherein the first extrusion is conducted at the temperature of45-65 DEG C, and the second extrusion is carried out at the temperature of 85-95 DEG C; the dough cake is cut to form dough blocks, the cut dough blocks are subjected to aging treatment through heating at the aging temperature of 35-55 DEG C and the aging humidity of 60-80%; the dough blocks aged in the step 5 are steamed, wherein the steam pressure is 0.3-0.5 Mpa, and dough steaming time is 25-40minutes; the steamed dough blocks in the step 6 are dried, wherein the drying temperature is 35-45 DEG C, the relative humidity of the drying environment is 75-85%, and the temperature of the dried dough blocks in the step 7 is reduced to the room temperature. The oat instant noodles produced by the production method are not prone to turbid soup, chewy in noodle quality and smooth in mouth feel.

The invention provides an anti-freezing corn paste and a preparation method thereof. The anti-freezing corn paste is prepared by taking corn grit as a raw material through raw material acceptance check, crushing, sieving, blending, steaming, auxiliary material adding, sterilizing and packaging, wherein the crushing is performed for 10-15 minutes by using a crusher, and the blending is performed by using the following components in percentage by weight: 10-20% of corn flour, 10-20% of milk powder, 2-5% of xylitol, 0.1-0.2% of composite antifreeze agent, 5-10% of auxiliary additive and 50-70% of water, the steaming temperature is 75-95 DEG C, steaming time is 10-20 minutes, and auxiliary materials are unsalted butter or butter and a composite anti-freezing agent. The obtained corn paste product has the advantages of a high protein content, good frozen storage stability, delicate taste, fragrant and sweet flavor and uniform texture, and can be applied to infant complementary food.

The invention relates to a barley type nursing pig feed. The barley type nursing pig feed comprises the following raw materials in a compounding ratio of corn, puffed corn, aged dehuked barley, puffedsoybean meal, soy protein concentrate, fish meal, soybean oil, whey powder, glucose, white granulated sugar, composite organic acid, a premix, zinc oxide, beta-glucanase, xylanase, complex enzymes, 98.5% of L-lysine monohydrochloride, 98% of L-threonine, 98.5% of L-tryptophan, 60% of choline chloride, table salt, 0.56% of stone powder and calcium monohydrogenphosphate. The aged dehuked barley isadopted, so that the efficient utilization of the barley by nursing pigs can be effectively increased, the disadvantage that only the corn is used as a feed energy source is effectively overcome, andthe gelatinizing degree of starch is strengthened; the beta-glucanase and the xylanase are combined for addition, so that nutrition resistant factors namely beta-glucan in the barley can be effectively reduced, the beta-glucan becomes prebiotics, and the balance degree of microorganism microbial populations in intestinal tracts of the nursing pigs and the immunity of piglets are enhanced; and besides, the complex enzymes are added, so that the utilization rate of the barley by the nursing pigs is increased, the absorption of nutrient substances in improved, and normal production properties areguaranteed.

The invention discloses a high-speed paper machine, cationic starch and a preparation method thereof. The method comprises the following steps: stirring and mixing native starch, water and a first alkali catalyst in a preparation tank to obtain native starch slurry subjected to alkali treatment, adding a mixed solution of a cationic etherifying agent and a second alkali catalyst into the native starch slurry subjected to alkali treatment, uniformly stirring to obtain etherified slurry, and putting the etherified slurry into a reaction tank for reaction to obtain the cationic starch. The invention further discloses the cationic starch prepared on the basis of the method and a high-speed paper machine applying the cationic starch for spraying. Through the manner, the gelatinization temperature of the cationic starch can be reduced, so that the gelatinization degree of the cationic starch in a high-speed paper machine can be improved, and the interlayer bonding strength of paper is improved.

The invention belongs to the technical field of food processing and particularly discloses a Sanhua liquor brewing method. The Sanhua liquor brewing method comprises the following steps of (1) rice selection; (2) rice washing; (3) pretreatment: adopting ultrasonic assisted treatment; (4) rice steeping; (5) rice steaming: adopting steaming to perform rice steaming at three stages; (6) spreading anddrying; (7) ditty mixing: uniformly mixing drug ditty powder in the dried rice; (8) vat entering for saccharification; (9) fermentation; (10) distillation; and (11) ageing and blending. A Sanhua liquor brewed by the brewing method provided by the invention is high in excellent grade rate, good in quality and high in production benefit and can effectively meet the requirements of people for the quality of a liquor.

The invention relates to the technical field of processing of Ophiocealu sargus feed, in particular to a feed processing bulking machine capable of improving the gelatinization degree of materials and a Ophiocealu sargus feed processing technology. The bulking machine comprises a base, the top of the base is fixedly provided with a section of bulking mechanism through a support, and the top of one end of the front face of the section of bulking mechanism is fixedly connected with a feeding hopper; one end of the back surface of the first-section bulking mechanism is connected with a second-section bulking mechanism through a switching mechanism, and a power mechanism is fixedly mounted at the top of one end of the back surface of the base. The first-section puffing mechanism and the second-section puffing mechanism are communicated with each other, cereal raw materials are subjected to puffing operation in advance by means of the first-section puffing mechanism, and then secondary gelatinization puffing is performed by means of the second-section puffing mechanism, so that the gelatinization degree of the cereal raw materials is effectively improved when the device is used for processing the Ophiocealu sargus feed, and the puffing efficiency of the Ophiocealu sargus feed during production and processing can be conveniently improved.