30results about How to "Reduce gelatinization" patented technology

The invention provides a preparation method of whole highland barley grain cereals and complex cereals. According to the preparation method, selected highland barley in Qinghai-Tibet plateau is taken as a raw material, and the whole highland barley grain cereals are prepared by the steps of removing impurities in the raw material, peeling, screening, washing, soaking, curing, tabletting, drying and the like, wherein the curing is performed by stir-frying at the temperature of 200-300 DEG C for 3-10min or by cooking at the temperature of 80-150 DEG C and under the high pressure of 20-50KPa for 2-8min. The preparation method provided by the invention has the advantages of simple processing steps and easiness in operation, and the situation that the taste of a product becomes poor after aging of highland barley starch is overcome. Complete highland barley grains are adopted, are not broken in the processing process and contain an appropriate amount of bran, so that nutritional ingredients in the highland barley can be retained to the greatest extent; the whole highland barley grain cereals are convenient to eat in a dry state, be brewed or cooked for eating and are suitable for all ages.

A polyamide resin composition comprising a polyamide (X) having a diamine constituent unit which is mainly composed of a m-xylylenediamine unit and a dicarboxylic acid constituent unit which is mainly composed of an adipic acid unit; and specific amounts of a phosphorus acid antioxidant and alkaline component. The polyamide (X) is characterized by a specific range of terminal-group concentration balance and a specific amino-group reaction rate. This composition can simultaneously achieve inhabitation of yellow discoloration and reduction of number of gels or fish eyes.

The invention discloses a cationic starch as well as a preparation method and application of the cationic starch. The preparation method comprises the steps of (1) mixing starch and a water solution of 50-90% of organic solvent, and then, placing the mixture into a reaction vessel; (2) adding a catalyst, stirring and heating to 50-90 DEG C; (3) adding an etherifying agent, and reacting for 1-5h; (4) adding an oxidant, and reacting for 10-60 minutes; (5) adding acid until the pH value of the reaction system is up to 4-7; and (6) carrying out vacuum drying at the temperature of 50-90 DEG C and the vacuum degree of 0.07-0.1MPa to obtain the cationic starch. If the cationic starch obtained by using the preparation method disclosed by the invention is used as an AKD (Alkyl Ketene Dimer) emulsifier, the stability time of the AKD emulsifier at normal temperature can exceed three months.

The invention relates to special handwork plasticine for English course, which is used for showing English characters or words to be learned on a blackboard in forms of plasticine characters during English teaching at schools and kindergartens so as to enhance the teaching interestingness. The special handwork plasticine for English course is prepared from the following raw materials in parts by weight: 30 parts of resin clay, 10 parts of pectin, 0.5 part of bone glue, 5 parts of aloe gel, 40 parts of modified corn starch, 10 parts of glutinous rice flour, 5 parts of neodymium iron boron magnetic material powder, 3 parts of almond oil, 1 part of palm oil, 1 part of chamomile essential oil, 0.2 part of pericarpium granati extract, 0.5 part of refined salt, 3 parts of calcite powder, 20 parts of flour, 0.5 part of calcium stearoyl lactylate, 0.2 part of sodium tripolyphosphate, 0.2 part of polymethylphenyl siloxane liquid, 5 parts of kieselguhr, 0.5 part of food coloring and 10 parts of water. In the invention, the English characters or words to be learned are shown on the blackboard in forms of plasticine characters so as to enhance the teaching interestingness and realize the characteristics of environmental protection, no toxin, harm or crack, antibacterial property, good forming property, moderate hardness and convenience in demoulding.

The invention discloses a novel compound emulsifier for a food. The novel compound emulsifier comprises the following components in parts by weight: 20-40 parts of glycerin monostearate, 30-50 parts of sucrose fatty acid ester, 10-30 parts of propylene fatty acid ester, 4-10 parts of calcium stearoyl lactylate, 20-40 parts of wheat germ powder, 2-6 parts of ascorbic acid, 2-6 parts of sorbitol, 10-20 parts of tween-60, 2-8 parts of aluminum ammonium sulfate and 3-9 parts of sodium bicarbonate. The novel compound emulsifier has a good emulsifying effect, a making process of the food is simplified and the making cost of the food is reduced.

The invention relates to a household rice noodle machine which comprises a base, a crushing, extruding and forming system, a heating device and a driving system, wherein the crushing, extruding and forming system comprises an extruding and grinding cavity, a screw rod and a forming die head; the heating device is used for heating the extruding and grinding cavity; a feed inlet is formed in one end of the extruding and grinding cavity while the forming die head is formed at the other end of the extruding and grinding cavity; the screw rod is located in the extruding and grinding cavity, and is sequentially provided with a material propelling section, a coarse crushing section, a fine crushing and grinding section and an extruding section along the direction from the feed inlet to the forming die head; the screw rod is integrally formed; grinding helical teeth are uniformly distributed in the circumferential direction of the fine crushing and grinding section; grinding straight teeth corresponding to the grinding helical teeth are formed in the extruding and grinding cavity; the grinding straight teeth are uniformly distributed on the inner surface of the extruding and grinding cavity; a grinding slot is formed between every two adjacent grinding straight teeth; and a grinding gap h1 is formed between each grinding straight tooth and the grinding helical tooth. The household rice noodle machine provided by the invention is provided with the screw rod and the extruding and grinding cavity which is matched with the screw rod, and rice noodles which are relatively good in taste and appearance are prepared.

The invention relates to a cooking equipment control method and device, computer equipment and a storage medium, and the method comprises the steps: responding to a starting instruction, entering a preheating stage, heating an object in a pot to a preset preheating temperature interval in a full-power mode, entering a soaking stage within a preset soaking duration when the preheating duration is exceeded, and entering a heating stage when the soaking duration is exceeded; heating the object in the pot to a preset soaking temperature interval in a first power duty ratio mode; when the soaking duration is exceeded, entering a boiling stage, and heating the object in the pot to a preset boiling temperature interval in a second power duty ratio mode in the preset boiling duration in the boiling stage; when the boiling duration is exceeded, delaying the preset braising duration, and pushing a cooking completion prompt message. According to the control scheme of the cooking equipment, the starch gelatinization degree can be reduced from different stages of temperature and heating power control of rice cooking, and the digestion resistance of starch in the rice can be improved.

The invention discloses whole corn powder and a preparation method thereof. The method comprises the following steps of after the corn seed cleaning, soaking and sterilization are performed; after the soaking and water absorption, the corn enters a low-temperature low-humidity and illumination-free condition to be subjected to germination culture; after the crude powder preparation, the moisture is regulated; wild extrusion treatment is performed; after fine crushing, the whole corn powder can be obtained. The limited germination and the wild extrusion are combined; the content of first limiting amino acid lysine of the obtained whole corn powder is increased from 21.33 mg/g to 29.85mg/g protein; the ratio of the soluble dietary fiber to the total dietary fiber is increased from 15.11 percent to 50.88 percent; the fat content is decreased from 3.62 percent to 1.83 percent; the nutrition and health valve is obviously improved.

The invention discloses a spray for relieving oral and throat diseases, and a preparation method thereof. The spray is prepared from the following raw materials in parts by weight: 3-5 parts of Baiyaojian (cake-shaped traditional Chinese medicine prepared by fermenting the fruit of Chinese magnoliavine with tea), 3-5 parts of green tea, 3-5 parts of mint, 0.05-0.1 part of polyvinylpyrrolidone, 0.12-0.15 part of sweetening agent, 0.03-0.05 part of menthol, 5-10 parts of ethanol, and 90-95 parts of water. Through the precipe and the screening of the additives, the problem that the Baiyaojian isobvious in sour taste and bad in compliance can be well solved, the prepared spray is sprayed into the oral cavity, the medicine liquid immediately contacts with the oral cavity and the throat sufficiently, the oral and throat diseases can be effectively relieved. The spray has good effects of diminishing inflammation, relieving pain and sore throat, is convenient for use, and has the special flavors of the green tea and the mint, the breath is fresh after using the spray, and the spray is a good medicine in household necessities.

The invention relates to cereal milk and a preparation method thereof, in particular to a method for producing cereal milk by adopting an ultrasonic fluidization water replenishing and/or ohm sterilization process. According to the invention, through combination of ohmic sterilization and ultrasonic fluidization water replenishing, the problems of brown stain of milk base materials, serious heat loss of particle surfaces and the like caused by the fact that solid and liquid of cereal milk products cannot be heated at the same time and the heat intensity of the whole sterilization process is at a relatively high level at present are solved; as the water content is low, cereal grains are generally not suitable for ohmic sterilization; according to the present invention, the rapid cold water supplementing of the grain particles is achieved through the ultrasonic wave fluidization water supplementing technology, and the natural characteristics of the grains are not damaged while the water content of the particles is increased, such that the ohmic sterilization of the grain particles is achieved so as to obtain the grain milk with characteristics of complete particles and good taste.

The invention belongs to the field of food processing, and particularly relates to a method for improving antibacterial activity of a sponge cake, the sponge cake and a preparation method of the sponge cake. The sponge cake is prepared from 100 to 200g of weak strength flour, 100 to 200g of sugar, 4 to 8 whole eggs and chitosan oligosaccharide, wherein relative to the weak strength flour, the addition amount of the chitosan oligosaccharide is 0.2-2wt%. The chitosan oligosaccharide can improve the eating quality of the cake, keep the cake soft and elastic, and delay aging; and in addition, the chitosan oligosaccharide has good biological activity, especially antibacterial activity, therefore the total number of bacterial colonies and growth of mould in the cake can be inhibited, and the storage quality of the cake is prolonged.

The invention relates to a preparation method of acetylated modified high-amylose corn starch, which comprises the following steps: (1) dispersing high-amylose corn starch in a sodium sulfate solution to prepare a starch emulsion; (2) dropwise adding a sodium hydroxide solution for activation, and after the reaction, adjusting the pH value with hydrochloric acid to terminate the activation so as to obtain activated high-amylose corn starch; (3) heating in a water bath and stirring, adjusting the pH value by using a sodium hydroxide solution, dropwise adding vinyl acetate to carry out acetylation reaction, and adjusting the pH value of the reaction solution by using hydrochloric acid after the reaction; and (4) cooling the reaction liquid to room temperature, washing, carrying out suction filtration, drying, grinding, and sieving to obtain the product. According to the method, used equipment is simple, processing is convenient, the starch processing degree is high, the obtained modified high-amylose corn starch particles are complete, the transparency of starch paste is increased, the gelatinization enthalpy is reduced, the thermal stability is improved, industrial production is facilitated, the method is more suitable for processing and manufacturing gel products, and the application field of grain processing is expanded.

The invention discloses a method for preparing konjac cake. The method comprises the following steps: mixing wheat flour, whole egg liquid, oil, edible salt, konjac powder and ground pepper, adding water into the mixture, and performing kneading to obtain dough; sealing the prepared dough, performing standing and loosening to prepare a dough sheet; cooking the prepared dough sheet with high pressure steam, and performing roasting treatment to obtain a konjac cake semi-finished product; and finally, performing microwave drying on the prepared konjac cake semi-finished product to prepare a konjac cake finished product. The konjac cake prepared by the method has a good shape, good color, good taste, high nutritional ingredients and long preservation period, is safe and convenient to eat, andis not easily deteriorated.