35results about How to "Strong wheat flavor" patented technology

The invention discloses a method for preparing stabilized whole wheat flour, which comprises the following steps of: (1) in the process of processing flour, respectively collecting albumen, embryo and bran; (2) performing stabilization treatment on the bran and the embryo by adopting an extrusion method to obtain an extruded material; (3) drying the stabilized material, crushing (sieving by using an 80-mesh sieve) or performing super micron milling (to make the grain size less than or equal to 74 mu m); and (4) uniformly mixing the albumen obtained in the step (1) with the embryo powder and bran powder obtained in the step (3) in a ratio of the albumen to the embryo to the bran collected in the step (1), and packaging to obtain the stabilized whole wheat flour. By the method, lipase activity and fatty acid content in the bran and the embryo can be effectively reduced, the whole wheat flour product keeps the nutrient components of the natural whole wheat, the storage stability is improved, the flour property and processing and edible quality are improved, and the utilization rate and value-added benefit of wheat are improved.

The invention provides a human body sub-health state adjusting braised duck and making method thereof, which includes the following steps: pulling out and removing gill from belly of an entire duck, washing and draining, kneading with fried salt materials with vacuum, sealing and preserving, placing water and flavoring bags and medicinal diet materials, adding a proper amount of medicinal diet into the abdominal cavity, marinating, packing the duck and soup juice together with vacuum after cooling, and sterilizing the human body sub-health state adjusting duck. The braised duck of the present invention has the advantages of wheat fragrance, yellow color and sweet taste without greasiness, maintained fragrance of the braised duck, and simultaneously increased function for adjusting the human body sub-health state.

The invention discloses a production technology of whole wheat flour by using a stone mill. The production technology is characterized in that wheat grains are fed by a feeding hopper, and are conveyed to an air separator through an oblique shaftless screw conveyor and impurities like shells and straw are removed, then the wheat grains enter a cylinder cleaning sieve for cleaning, the cleaned wheat grains are mixed with water uniformly through a dampening auger, and then a mixture is conveyed a stock bin for wheat wetting temporary storage; and the wetted wheat grains are conveyed to a wheat brushing machine for wheat brushing treatment, then the wheat grains after the wheat brushing treatment are conveyed to a steel flour mill for precrushing treatment twice, then the wheat grains after the precrushing treatment are conveyed into a cyclone unloader and are unloaded to a first minor sifter for classification sifting, a part of front extraction powder is obtained, the rest material is conveyed to the stone mill to be further milled, the material milled by the stone mill is unloaded to a second minor sifter through the cyclone unloader for sifting, and finished whole wheat flour is obtained. The production technology has the advantages that the advantages of a large flour milling technology and the existing stone mill milling technology are integrated, the material is conveyed by pneumatic conveying and the oblique shaftless screw conveyor throughout, the production technology is flexible, the structure is simple, and the design is reasonable.

The invention discloses a preparation method of yeast. The preparation method comprises the following steps: successively weighing the following solid substances: steamed bread residue, Chinese koji, high-activity yeast, monocrystal rock sugar and Daqu, wherein the mass ratio of steamed bread residue to Chinese koji to high-activity yeast to monocrystal rock sugar to Daqu is 8:5:3:2:2; weighing liquids including purified water and glutinous rice wine to guarantee that mass ratio of purified water to glutinous rice wine is 5:3; uniformly mixing the liquids and the solid substances according to a certain ratio, putting the mixture into a fermentation tank and fermenting at the constant temperature of 28-30 DEG C for 30 min; successively adding glutinous rice flour or purified water by four steps into the fermented substance, successively fermenting, making the yeast into a pancake, and air-drying in the shade to directly obtain the white, slightly grey yeast which is shaped as glutinous rice flour and has strong mellow fragrance. The yeast is cultivated through five-step fermentation. The yeast is shaped as glutinous rice flour and is convenient to use and store, and the preparation technology is simple.

The invention provides a processing method of a formula of self- leavening flour. The formula comprises the following components in percentage by weight by taking 100 Kg of four as a proportioning unit: 2-2.4% of dough leavening yeast, 0.8-1% of baking soda and 8-10% of dry yellow lees. The processing method comprises the steps of mixing according to weight proportion and then mechanically finely grinding the dough leavening yeast, the baking soda and the dry yellow lees, and adding the sieved mixture of the dough leavening yeast, the baking soda and the dry yellow lees into the flour to be mixed uniformly. The self-leavening flour produced by the invention can not lose efficacy within 180 days, and food steamed with the self-leavening flour has short proofing time, saves time and labor, is bulked, and has good taste and rich wheat flavor.

The invention discloses an improver of flour for fresh-wet noodles and meanwhile also discloses flour for the fresh-wet noodles, to which the improver is added. The improver is prepared from the following raw materials in weight percent: 7 to 15 percent of vitamin C, 20-40 percent of trigonella bean gum, 0.5-1.5 percent of azodicarbonamide, 25-35 percent of monopotassium phosphate, 1-3 percent ofpotassium hydrogen tartrate and 20-40 percent of starch. Various fresh-wet noodles made of the flour for the fresh-wet noodles, such as alkaline fresh-wet noodles, beans-made fresh-wet noodles and the like, have bright and pure color, long preservation time, fine and smooth and slippery mouth feel, strong wheat flavor, good palatability and rich nutrition and can not generate invert color or brown after being put for long. The flour for the fresh-wet noodles is suitable for use in the industrial production of the noodles and meanwhile is also the household flour of family life.

The invention discloses a plant lactobacillus and application thereof, belonging to the technical field of food microbes. The Lactobacillus plantarum WJ-02 (Lactobacillus plantarum WJ-02) has been preserved in the China Center for Type Culture Collection on July 20, 2016, and the preservation number is CCTCC NO: M 2016406. When the strain assists the fermentation of yeast, it has the advantages of improving the quality of fermented pastries and increasing the types and contents of flavor substances, and can extend the shelf life of prepared bread from 5 days to 14 days, significantly prolonging the shelf life and effectively improving the flavor of bread. In the field of food and health care.