5results about How to "Lower digestibility" patented technology

The invention discloses a method for producing colored low-digestion extruded recombinant rice by forming a starch-polyphenol complex through a one-step method, and relates to the technical field of food processing, and the method comprises the following steps: preparing a natural eutectic solvent; colored polyphenol is added, crystalline polyphenol is dissociated by adjusting a natural eutectic solvent-polyphenol interaction mode, and free polyphenol is formed; the method comprises the following steps: taking crushed by-product broken rice as a main base material, mixing the main base material with a natural eutectic solvent-free polyphenol solution, and enabling free polyphenol to enter a spiral inner cavity of starch through self-assembly driving to form a starch-polyphenol complex; tempering, extruding, forming and granulating; and cooling, crystallizing and drying to obtain the product. The preparation method has the beneficial effects that crystalline polyphenol is dissociated through dipole-dipole interaction and hydrogen bond interaction of a natural eutectic solvent, so that free polyphenol directionally enters a spiral cavity of an amylose molecule to be complexed and then is self-assembled to form a starch-polyphenol complex, the solubility, uniformity and stability of colored polyphenol can be effectively improved, and the preparation method is suitable for industrial production. The degradation in the processing and digestion processes is avoided.

The invention relates to the technical field of grain processing, and discloses wheat flour, a preparation method thereof and fine dried noodles, the grain granularity of the wheat flour is 68-91 [mu] m, the wheat flour is prepared by rolling wheat flour as a raw material through a smooth roller, and compared with refined wheat flour added with bran, the wheat flour is pure white in color and higher in quality, and compared with the refined wheat flour, the wheat flour has the advantages that the grain size is small; the content of fat and dietary fibers is remarkably increased, the content of damaged starch is remarkably reduced, the cooking loss rate and protein digestibility of fine dried noodles prepared from the wheat flour are remarkably reduced, and the fine dried noodles prepared from the wheat flour are better in taste, high in chewiness and low in cooking loss rate and protein digestibility. The risk that obesity and type II diabetes mellitus are increased due to long-term consumption of the refined wheat flour can be avoided.

The invention discloses a preparation method of a starch-lipid compound, and relates to the technical field of food processing. Comprising the following steps: S1, preparing a turbid liquid from amylose or a mixture of amylopectin and amylose and distilled water to form a starch emulsion with the mass percent of 30%, and stirring for 1 hour in a water bath at 80 DEG C by using a water bath magnetic stirrer; s2, taking safflower seed oil, dissolving the safflower seed oil in hot absolute ethyl alcohol, adding the solution into the starch paste in the step S1, and stirring in a water bath for 1 hour; and S3, slowly cooling the obtained sample to room temperature, taking out the prepared sample, washing twice with ethanol-water, centrifuging, and drying, crushing and sieving the obtained solid matter. The invention provides a green and efficient method for preparing the starch-lipid compound, and the method is simple to operate and beneficial to large-scale industrial production.

The invention relates to a method for preparing a nano starch lipid composite emulsifier at normal temperature, which is characterized in that on the basis of diversified starch raw materials and different types of lipids, efficient preparation of a nano-scale compound is realized through a normal-temperature acoustic resonance treatment technology. The method breaks through the limitation of traditional high-temperature preparation, adopts a chemical method and an enzymolysis method to prepare nano starch particles under a normal-temperature condition, and then combines the starch particles with lipid by utilizing an acoustic resonance technology to form a stable nano-scale compound. The process is simplified, green, efficient and multifunctional, and the process is simpler; the normal-temperature acoustic resonance technology is adopted, so that the energy consumption is reduced, and the production efficiency is improved; the prepared nano-composite has potential application of emulsifiers and fat substitutes, can meet the requirements of modern consumers for healthy diet, and widens the application range of the nano-composite in the food industry.

This application discloses a formula for instant freeze-dried pet granules. Belonging to the field of pet food processing technology, this structure achieves the superior performance of completely dissolving into a uniform, liquid-like consistency within 5 seconds of contact with warm water, creating a distinct product differentiation advantage. This core characteristic not only distinguishes it from ordinary freeze-dried snacks but also highlights the product's professional positioning as a pet health supplement and nutritional product, accurately addressing the feeding needs of pets at specific physiological stages and effectively filling the market gap for instant pet health supplements.