12results about How to "Improve gelatinization" patented technology

The invention relates to the technical field of pet food processing, and discloses surrounding hot air slow drying equipment for pet food processing and a three-section type baking method.The surrounding hot air slow drying equipment for pet food processing comprises a drying box, a hot air drying unit is installed at the bottom in the drying box, and a circulating conveying unit is installed in the drying box; a plurality of drying frames are evenly distributed on the circulating conveying unit, material overturning mechanisms are arranged in the drying frames, positioning assemblies are installed in the drying box, and the material overturning mechanisms and the positioning assemblies are matched to be used for overturning raw materials in the drying frames. Food particles on the drying frame are turned over by moving a turning plate in the drying frame, meanwhile, an arc-shaped plate and a second fixing plate are matched to enable the food particles to be scattered in an S shape, damage to the food particles is avoided, meanwhile, the contact face of the food particles and hot air is replaced, and the drying effect is improved while the pet food yield is increased; through the three-stage baking process, the gelatinization degree of the baked grain starch of the pet food can be increased to 90% or above, and digestion and absorption are facilitated.

The invention discloses a method for delaying aging and retrogradation of refrigerated rice by combining a cooking-prior-to-steaming process with a magnetic field, and belongs to the technical field of food processing. The method comprises the following steps; treating the raw materials, boiling, steaming, and refrigerating with assistance of a magnetic field. According to the method, a certain amount of starch is washed away through a cooking process, water is promoted to permeate into rice grains to participate in starch gelatinization, finished rice with fluffy rice grains and tender taste is obtained through a steaming process, and the retrogradation and rearrangement process of rice starch molecules in the refrigeration process is delayed through magnetic field assisted refrigeration. The cooking and steaming process is combined with the magnetic field to assist refrigeration for cooperative treatment, and aging and retrogradation of the rice in the refrigeration process can be effectively delayed. The method disclosed by the invention is simple in process, and the prepared rice has lower retrogradation degree under the same storage condition, and has the advantages of low hardness, good viscosity, better taste quality and longer shelf life.

The invention discloses an anti-aging corn powder with high carotenoid retention rate and a preparation method thereof, the preparation method comprising cleaning, threshing, blanching, beating, obtaining corn powder; gelatinization, obtaining corn paste material; adding enzyme for enzymolysis, enzyme inactivation, obtaining corn enzymolysis powder; preparing pectin-chitosan composite electrolyte gel; then mixing corn enzymolysis powder, pectin-chitosan composite electrolyte gel and sodium caseinate, after grinding, dispersion and emulsification, spray drying, and obtaining a finished product. The above-mentioned preparation method combines the spray drying microencapsulation of electrolyte gel and the spiral composite technology of straight-chain starch molecular fragments and emulsifiers to achieve the anti-aging goal of corn powder; through the spray drying process, pectin-chitosan composite electrolyte gel microencapsulation, to achieve the microencapsulation of corn carotenoids. The obtained corn powder has the advantages of high carotene retention rate, high gelatinization degree and good anti-aging effect.

Provided is a method for manufacturing instant fried noodles having a high degree of gelatinization and having a good taste and texture, the method comprising frying raw noodle strings in oil without steaming, and drying the noodle strings. This method for manufacturing instant fried noodles comprises: preparing a dough by kneading a noodle raw material containing a main raw material, water, and at least one calcium-containing material selected from the group consisting of baked calcium and calcium hydroxide; cutting out raw noodle strings from the dough; and frying the raw noodle strings in oil without steaming the raw noodle strings, and drying the noodle strings.

The application discloses a four-gradient non-added sucrose raspberry health-care fermentation wine for preventing disease and a controllable preparation method thereof, and belongs to the technical field of brewing of medicine-food homologous compound fermentation wine. The fermentation wine takes raspberry as a main fermentation raw material, takes natural honey and / or large yellow rice saccharification liquid as a natural fermentation carbon source, does not add white granulated sugar, cane sugar syrup and glucose-fructose syrup, constructs a raspberry honey pure fruit fermentation system, a raspberry large yellow rice gradient saccharification co-fermentation system and a raspberry large yellow rice honey three-in-one co-fermentation system. According to the method, the saccharification time length, the saccharification rate and the fermentation termination timing of the large yellow rice are controlled, so that each set of system can form dry type, semi-dry type, semi-sweet type and sweet type four-grade wine bodies according to GB / T 15038-2020, and the controllable grading of the sweetness, the alcohol content and the residual sugar of the raspberry fermentation wine is realized.

The utility model relates to the field of feed machinery, and disclose a kind of conditioning quality protector, including shell, the top opening of one end of shell is provided with feed inlet, the bottom opening of one end of shell is provided with discharge port, departing from feed inlet, the inside axial place of shell is provided with conditioning rotor, one end of shell is provided with the variable-frequency speed reducer motor for driving conditioning rotor to rotate, significantly prolong conditioning time, improve feed quality by the helical structure design of pusher screw and the speed regulation function of variable-frequency speed reducer motor, it can be to fullness in shell of material is improved to more than 3 times of traditional equipment, conditioning time is prolonged from several tens of seconds of traditional equipment to more than 3 minutes.Sufficient conditioning time can ensure that material and steam are fully mixed, strengthen sterilization effect (sterilization rate is improved by more than 40%) and material modification degree, the pasting degree of finished feed is improved by 25%-30%, the uniformity of particle hardness is improved by 15%, significantly improve the palatability and digestibility of feed.

The utility model discloses a discharging screw assembly of a slaking machine. The discharging screw assembly comprises a screw shaft, a feeding section, a conveying section, an extruding section and a discharging section are sequentially arranged on the screw shaft; the extrusion section is provided with a single thread; the discharging section is provided with a double-end thread; the screw pitch of the discharging section is Ia; the screw pitch of the extrusion section is Ib; the ratio of Ia to Ib is 1 / 2-3 / 5; the thread thickness Ea of the discharge section is 2-5mm thicker than the thread thickness Eb of the extrusion section; the ratio of the thread height Ha of the discharging section to the outer diameter Da of the discharging section is 1 / 5-1 / 4, and the thread height Ha of the discharging section is 3-6 mm smaller than the thread height Hb of the extrusion section. According to the proportional relation and the parameter relation, under the condition that the feed gelatinization degree is good, machine blockage can be prevented as much as possible, and meanwhile it is guaranteed that the yield of the slaughtering machine is greatly improved.

The invention relates to the technical field of food processing, in particular to a four-color coarse cereal food and a processing technology thereof.The technology comprises the steps that four-color coarse cereal raw materials which are full in particle and free of impurities are screened to serve as preparation raw materials, and based on the maximum difference value of the duration needed by gelatinization of the raw materials to be processed and difference characteristics, the raw materials to be processed are gelatinized; gelatinizing the raw materials to be processed by different methods; on the basis of the variance of the bubble generation rate within the preset duration under the corresponding cooking method and the coverage area of the blades during stirring, whether the power of a stirrer is stable or not is determined, or whether the gelatinized material is stagnated or not is judged, and whether the material is gelatinized uniformly or not is judged; when the materials are not uniformly gelatinized, an optimized stirring mode is determined according to whether the temperature fluctuation phenomenon occurs in the material cooking process or not, or an auxiliary heating device is started, and the optimized stirring mode comprises adjustment of the power of a stirrer and adjustment of the circulation speed of the movement track of the stirrer; and pouring the uniformly gelatinized material into a mold, drying and molding, and packaging.

This invention relates to the field of food processing technology, specifically to a method for improving the starch structure and digestibility of sprouted corn flour, the prepared sprouted corn flour, and its applications. A method for improving the starch structure and digestibility of sprouted corn flour includes the following steps: S1, preparation of sprouted corn: soaking and germinating corn kernels to obtain sprouted corn; S2, microwave treatment: subjecting the sprouted corn to microwave treatment; S3, forced-air drying: subjecting the microwave-treated sprouted corn to forced-air drying until constant weight, obtaining dried sprouted corn; S4, pulverization: pulverizing and sieving the dried sprouted corn to obtain sprouted corn flour. This method not only significantly improves the drying efficiency of sprouted corn but also improves the starch structure characteristics of the sprouted corn flour, particularly increasing the content of resistant starch and reducing in vitro digestibility, thereby providing a high-quality raw material for developing corn-based foods with low digestibility or low glycemic index.

The invention relates to the technical field of chemical production, in particular to an active metal catalyst in-situ inactivation method and a device thereof.According to the method, online / in-situ inactivation of an active metal catalyst is achieved in the mode that oxygen circulation reaction is conducted firstly and then water circulation reaction is conducted; the risk that the catalyst still having activity catches fire when encountering water and air in the agent unloading process is avoided, and the stability and safety of agent unloading are improved; meanwhile, according to the method provided by the invention, the inactivation process is milder, and the problems that hydrogen is generated by direct water injection, catalyst hardening, gelatinization and the like are increased, and catalyst unloading difficulty and safety are increased are avoided.

The present invention belongs to the technical field of agricultural and sideline product processing, and specifically relates to a corn nutritional powder that can be brewed in cold water and a preparation method thereof. The present invention obtains corn nutritional powder by mixing two different corn flours, and mixing with oat flour, konjac powder and inulin, and then extruding with a twin screw. The obtained high-fiber fresh corn nutritional powder has a good cold water brewing effect, and the agglomeration rate is only 0.01%, and the gelatinization degree and total dietary fiber are higher than the common corn nutritional powder on the market. In the present invention, the soluble dietary content of the high-fiber fresh corn nutritional powder is increased by the high temperature, high pressure and high shearing action of the twin screw extrusion equipment, and the total dietary fiber content is higher than that of commercially available products by compounding with other raw materials.

This invention relates to an experimental puppy food, comprising: 10-30 parts puffed corn, 1-5 parts puffed soybean meal, 15-30 parts puffed rice flour, 25-40 parts chicken meal, 3-10 parts olive oil, 3-10 parts duck fat, 0.5-1 part limestone powder, 0.02-0.05 parts choline chloride, 0.1-0.3 parts sodium chloride, 1-4 parts chicken liver powder, 4-8 parts beef flavoring agent, 4-8 parts milk powder, and 3-4 parts multivitamin and mineral premix; it also includes inactivated probiotics, with 1-6g of inactivated probiotics added per kg of puppy food, the inactivated probiotics including Pediococcus lactis CGMCC No. 23551; and it also includes Eucommia ulmoides leaf extract, with 4-12g of Eucommia ulmoides leaf extract added per kg of puppy food. The experimental puppy food mentioned above was fortified with inactivated probiotics and plant extracts to improve the intestinal microecological balance of the experimental dogs, increase the digestibility and utilization of the dog food, and enhance the stress resistance of the puppies. The prepared dog food has low hardness, making it easy for puppies to eat during the weaning transition period and reducing stress. The milk powder uses an external spray coating process to enhance the immune function of the experimental puppies, and nitrogen packaging helps to preserve the feed.