154results about How to "Reduce starch content" patented technology

A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can also be used for producing an ultrafine-milled coarse fraction, which can be used as a replacement and to fortify refined wheat flour. The ultrafine-milled coarse fraction can be used in bakery products, snack products and food products.

A high strength, low density fiber board panel for use in the furniture industry is provided, including mineral wool, a lightweight aggregate material, cellulosic fiber, a binding agent and gypsum. The mineral wool makes up approximately 0% to 33%, the lightweight aggregate material approximately 25% to 41%, the cellulosic fiber approximately 20% to 35%, the binding agent approximately 5% to 9%, and the gypsum approximately 0% to 23%, of the dry solids weight of the panel.

A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can also be used for producing an ultrafine-milled coarse fraction, which can be used as a replacement and to fortify refined wheat flour. The ultrafine-milled coarse fraction can be used in bakery products, snack products and food products.

The invention discloses a high-dispersibility isolated soybean protein obtained by an enzymatic modification method and a preparation method thereof. The method comprises the following steps: taking low temperature bean pulp as a raw material, preparing isolated protein curd by alkali extraction, degasification and acid precipitation, and then enzymolyzing the isolated protein curd with neutral proteinase, alpha-moderate temperature amylase and alpha-high temperature amylase, and heating to inactivate enzyme, sterilizing, flash vaporizing, homogenizing, and spray drying after the reaction to obtain the soybean protein with low bitterness, high dispersibility, poor gelatination capacity and good suspension stability. The isolated soybean protein can be applied as a protein additive to milk powder, milk beverage, yoghurt, soy milk, ice cream, nutrition food, athletic food and health products.

The invention discloses a low-fish-meal compound feed for micropterus salmoides. The low-fish-meal compound feed comprises the following components in parts by weight of 25-40 parts of fish meal, 5-15parts of plasma protein powder, 5-15 parts of chicken meat powder, 10-25 parts of fermented soybean meal, 3-10 parts of peanut cakes, 4-10 parts of corn protein powder, 6-15 parts of high gluten flour, 2-6 parts of krill powder, 1-4 parts of cuttlefish cream, 1-6 parts of fish oil, 1-5 parts of soybean oil, 1-5 parts of soybean phospholipid, 0.1-0.5 part of choline chloride, 0.1-0.8 part of calcium dihydrogen phosphate, 0.5-1.5 parts of a vitamin premix, 0.5-1.5 parts of a mineral premix, 1-5 parts of inulin, 0.05-0.3 part of methionine, 0-0.5 part of bile acid and 0-0.4 part of taurine. Thelow-fish-meal compound feed for micropterus salmoides conforms to the nutrient requirement regularity of the micropterus salmoides, and has the advantages of being good in palatability and high in digestibility, increasing the survival rate, reducing the feed coefficient, improving the immunocompetence of the micropterus salmoides, and promoting healthy and quick growth of the micropterus salmoides.

The invention discloses a method for making blood-glucose-decreasing rice by adopting a steam heating cooking utensil. The steam heating cooking utensil comprises a pot and a steam generator. The method for making the blood-glucose-decreasing rice comprises the following steps: (1) a starch release stage, namely, introducing steam into the pot through the steam generator, and heating a rice-watermixture in the pot, so that starch in rice grains separate to water; (2) a water draining stage, namely, carrying out rice-water separation in the pot; and (3) a steaming stage, namely, enabling the steam generator to introduce steam to the pot so that the rice is steamed. According to the method, the high-temperature steam heats the rice-water mixture at the starch release stage, so that the temperature of the rice-water mixture is improved, then starch on the surfaces of and inside the rice grains can rapidly release to water, after the water draining stage, water rich in starch is drained out of the cooking cavity, then the rice is steamed through the high-temperature steam, and therefore, while the mouthfeel of the rice is guaranteed, the content of starch in the rice is greatly reduced.

The invention discloses a microbe strain and an application thereof and particuarly relates to a tobacco smoke alkaloid degradation bacterium (Arthrobacter nicotianae GYC103 with the collection number of CCTCC NO:M2010312) capable of simultaneously generating amylolytic enzyme and proteolytic enzyme and an application of the tobacco smoke alkaloid degradation bacterium to tobacco. The strain disclosed by the invention can decompose and utilize nicotine and generate amylolytic enzyme and proteolytic enzyme in a growth process. A strain fermentation liquid or thallus accounting for 1-5wt% of tobacco leaves is added into the tobacco leaves with the water content of 10-50%, and fermentation is performed for 6-72 hours, so that the nicotine content of the tobacco leaves is reduced by 2-20%, the starch content of the tobacco leaves is reduced by 10-35%, the protein content of the tobacco leaves is reduced by 5-25%, the pungency of the tobacco leaves is obviously reduced, the miscellaneous flavor is reduced, the smoke is soft, the tobacco fragrance is enhanced, and the esthetic quality is obviously improved. The microbe strain realizes the purpose of degrading tobacco smoke alkaloid, starch and protein by utilizing microbes, and can be used for properly regulating the contents of nicotine, starch and protein in tobacco leaf raw materials and improving the usability of the tobacco leaves.

The invention disclose ganoderma lucidum kudzuvine root juice which takes ganoderma lucidum liquid and pueraria thomsonii benth as raw materials and comprises the following components: 30-200mg/L of pueraria isoflavone, 13.8-30g/L of ganoderma lucidum polysaccharide and not more than 50g/L of kudzuvine root powder; and meanwhile honey and glycyrrhizic acid can be also blended into the materials. The ganoderma lucidum kudzuvine root juice reserves puerarin, cellulose, protein and the like in the pueraria thomsonii benth maximally, lowers starch content as much as possible and transforms starch, protein and the like into ganoderma lucidium mycelium through fermentation, thus meeting the need of components for health of modern people; and meanwhile the honey and liquorice are added during the preparation process, thus being healthcare beverage which meets the healthcare need of modern sub-healthy population or alcoholic liver population.

The invention relates to a production method for a Chinese chestnut full nutrition powder puffed food. The production method comprises the following steps: taking Chinese chestnut flour and konjak flour as main raw materials; adding other raw materials including corn flour, glutinous rice flour, starch, flour and the like; adding honey, pepper powder, butter, chili powder, curcuma powder, table salt and the like to prepare puffed Chinese chestnut sheets or Chinese chestnut strips with different tastes; carrying out steps of preparing materials, agitating, cooking, rolling, cooling and fermenting, carrying out microwave drying and sterilization, cutting, carrying out low-temperature puffing, seasoning, packaging and the like to prepare a finished product. The Chinese chestnut puffed food prepared by the production method is unique is flavor and novel in taste; the crispy degree is higher than similar foods prepared from fresh Chinese chestnuts; compared with Chinese chestnuts fried with sugar and Chinese chestnut cans, the Chinese chestnut puffed food has the advantages of long preservation period and diversified tastes; compared with similar snack foods made of potatoes or sweet potatoes, the nutritive value is unique and the health-care effect is great; compared with a common oil frying or baking puffing technology, the food safety standards and the high-nutrition requirements of the snack foods are met.

The present invention discloses An apparatus for cooking food that is provided with means to regulate the draining of water. The apparatus comprises an outer container (110) with a hollow segment (111) and a base (112), a cylindrical inner container (120) that is removably fitting into the hollow segment (111) of the outer container (110) and a water collecting means (130) which forms a platform of the apparatus. The inner container (120) accommodates a mixture of food (101) and water (102). The apparatus further comprises a heating element (140) positioned underneath the inner container (120) and supported on the base (112) of the outer container (110). In order to drain the water, the apparatus is accommodated with a channel (121) at the bottom of the inner container (120) that funnels to an opening (124). An electromagnetic device (170) is used to regulate the draining of the water (102) by controlling a means for stopping the flow of water. The design of the channel (121) allows an effective draining of water (102) in addition to easy maintenance and cleaning of the apparatus.

The invention relates to the technical field of healthcare food and specifically relates to a nutritional meal replacement powder suitable for diabetics and a preparation method thereof. The nutritional meal replacement powder is prepared from the following raw material components: grain powder, soy isolate protein, xylitol, whole milk powder, germ flour, kudzu vine root powder, coconut cream powder, midchain triglyceride fatty acid powder, yam flour, bitter gourd flour, pumpkin powder, wolfberrypowder and sucralose. The nutritional meal replacement powder suitable for diabetics provided by the invention is reasonable in raw material formula and compatibility; the user can conveniently eat the nutritional meal replacement powder; on the basis of meeting the general diet nutrition requirement of the diabetics, the nutritional meal replacement powder can control the generation rate of blood glucose; after the nutritional meal replacement powder is eaten for a long time, no side effect is generated; the nutritional meal replacement powder has the characteristics of low starch content, strong satiety after eating, compound food and benefit in intestinal health and is beneficial to the body health of the diabetics.

The invention discloses a method for increasing content of ethyl caproate in Luzhou-flavor liquor. The method comprises the following steps: preparing a bacterial solution A, preparing a bacterial solution B, and preparing a composite functional bacterial solution C; preparing reinforced Daqu D; and preparation of pit mud microorganism enrichment liquid E and fermentation in a pool. According to the method, bacillus siamensis and candida utilis are selected for culture and fermentation, reinforced yeast is prepared, and the content of an ethyl caproate precursor substrate in the pit is increased through the synergistic effect of the reinforced yeast and the pit mud microorganism enrichment liquid, so that synthesis of ethyl caproate is promoted. When the method is used for brewing the Luzhou-flavor liquor, the ethyl caproate content of the raw liquor produced by the new cellar and the aging cellar is obviously improved, the Luzhou-flavor style of the liquor body is prominent, and the aroma is mellow.

The invention discloses a method for preparing mashed purple sweet potato solid beverage. The method comprises the following steps of: pretreating purple sweet potatoes; cooking the pretreated purple sweet potatoes; preparing the cooked purple sweet potatoes into mashed potatoes; performing saccharification and glue milling on the mashed potatoes; and packaging to obtain a mashed purple sweet potato solid beverage product. In the method, the purple sweet potatoes are taken as a raw material and treated by a specific process so that the starch content of the raw material can be reduced, the soluble solid content, in particular the small-molecule sugar content of the raw material is increased, the solubility of the mashed purple sweet potatoes is enhanced and reconstitution performance is improved; and moreover, the method has the advantages of simple process flow, low requirement on equipment and capability of keeping constituents such as anthocyanin and the like of the purple sweet potatoes to the maximum extent, keeping the bright color of a prepared product and the inherent purple color of the raw material and making the product have high reconstitution performance and delicious flavor.

The invention discloses radix puerariae tea and a production method thereof, and relates to the field of healthcare. The radix puerariae tea is prepared by adopting stems within 10cm above roots of fresh radix puerariae growing more than two years and flowers of kudzuvine as raw materials. The ratio of flowers of kudzuvine to stems after being dried is 1: (8 to 12). The stems within 10cm above the roots of fresh radix puerariae growing for 1 to 4 years with low fibrousness and precipitated active components and fresh flowers of kudzuvine are used as raw materials to be washed, sterilized, sliced, dried at the temperature of 120 to 140 DEG C, pulverized and packed to prepare the radix puerariae tea. According to the product, the bitterness of the radix puerariae is effectively eliminated; beneficial substances contained in the radix puerariae are maintained; meanwhile, the flowers of kudzuvine are added. The product has characteristics of crystal clear color, mellow and thick taste of tea, fragrance, rapidness in juicing, durability in soaking, good taste and the like.

The invention belongs to the technical field of tobacco processing, and particularly relates to a flue-curing method for flue-cured tobacco NC87 tobacco leaves. The method comprises the steps that purple soil is planted to obtain lower tobacco leaves, middle tobacco leaves and upper tobacco leaves of NC87 to be flue-cured in different curing barns separately, the temperature is increased slowly inthe tobacco leaf yellowing period inside the curing barns, frequency conversion control is performed on a circulating fan adopted in different flue-curing stages of the yellowing period, the fixationperiod and the stem-drying period, and the whole flue-curing stage is divided into ten small stages; meanwhile, the temperature is increased at low speed in the yellowing period, and the temperatureof the yellowing period is controlled to be 389 DEG C or below; the high and medium temperature yellowing steady temperature period is prolonged by 12 h, and the fixation middle and later period steady temperature period is prolonged by 12 h; finally, the NC87 obtained after flue-curing is superior in appearance and quality, chemical components inside the tobacco leaves can be coordinated, the tobacco leaf sensory evaluation quality is improved, and economic benefits are improved.

The invention discloses a special food eaten by patients with gestational diabetes mellitus. The special food is prepared by taking various bagasse or resistant dextrin, probiotics, and a compound extract of affinal drug and diet, which can reduce blood glucose of patients with gestational diabetes mellitus, as primary raw materials, taking oligopeptide, wheat or rice flour, flaxseeds, a fatty powder and saccharomycetes as auxiliary materials and adding compound vitamins and compound mineral substances to refine. By means of a biorelease technology, the stability of postprandial blood sugar ofthe patients with gestational diabetes mellitus is ensured, and the damage of hypoglycemia is also avoided. Basic nutrients can be supplemented, the situation that the nutrients are imbalanced or exceeded is improved, secretion of insulin is affected by edible blood glucose reducing factors to protect the liver, tonify the kidney and build the body, and the blood glucose is controlled on the basis of not affecting the normal flora of the intestinal tract, so that the effect of addressing both symptoms and root causes is achieved. In addition, the invention also provides a preparation method of the special food eaten by patients with gestational diabetes mellitus. The special food prepared by the invention is suitable for patients with gestational diabetes mellitus to eat.