4results about How to "Improve gelatinization" patented technology

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.

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.

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.