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

The invention discloses health-care coarse-grain flour which is prepared from the following raw materials in parts by weight: (1) coarse cereals: 60-70 parts of wheat, 4-6 parts of corn, 4-6 parts of polished round-grained rice, and 4-6 parts of barley; (2) auxiliary raw materials: 0.2-1 parts of walnut, 0.1-0.8 parts of cattle blood, 0.15-0.6 parts of goose blood, 0.1-0.6 parts of yam, and 0.1-0.8 parts of endodermis of chicken gizzard; meanwhile, the auxiliary raw materials of the health-care coarse-grain flour disclosed by the invention further comprise0.1-0.8 parts of pig blood, 0.1-0.6 parts of edible fungus, 0.2-1 parts of peanuts, and 0.2-1 parts of cassia seeds; in addition, the coarse-grain flour also can comprises 8-12 parts of one of tapioca, broad bean meal, peameal, soybean meal and millet or sorghum flour, or an arbitrary mixture thereof. The invention discloses a process for preparing the health-care coarse-grain flour. Meanwhile, the invention also discloses a health-care coarse-grain dried noodle prepared from the health-care coarse-grain flour above and a preparation process thereof.

The invention relates to a production method and application of 3D-whole wheat flour, and belongs to the technical field of food processing. The production process of the 3D-whole wheat flour comprises the six steps of wheat cleaning, wheat wetting and sterilization, milling and sieving, dewatering and dust removal, bran and germ pulverization, and full-component mixed packaging, and the 3D-wholewheat flour is obtained. The 3D-whole wheat flour prepared by means of the production process completely keeps all physiologically active ingredients of each whole grain of wheat, not only contains all nutrients of the germs, endosperm and bran, but also can keep the activity of dietary fibers and be rich in alpha-linolenic acid, enzymes, SOD and other nutrients; moreover, since the 3D-whole wheatflour keeps natural antioxidant components and is packaged in cooperation with nitrogen filling, the 3D-whole wheat flour can be preserved for one year at normal temperature and used for preparing 3D-whole wheat flour noodles, 3D-whole wheat flour steamed buns, 3D-whole wheat flour dumpling wrappers and the like, and is resistant to boiling and freezing, good in taste and high in nutritional value.

The invention discloses wheat-flavor self-rising flour which comprises the following raw materials, by weight, 98.2-98.5% of wheat flour, 1.2-1.5% of dried yeast and 0-0.6% of a food leavening agent. The wheat flour is processed by using flour with the following parameters: 28-30% of gluten; unit weight is 750-850; unsound grain is less than or equal to 5%; water absorption is 55-60; stabilization time is 6-8 min; softening degree is less than 60; and extensibility is greater than 150. The invention also discloses a production technology of the wheat-flavor self-rising flour. The production technology comprises flour blending process. The method comprises the following steps: firstly, flour, yeast and the food leavening agent are added in batches into a mixer; and a circle-vibrating sieve with larger sieve pore than a minor sifter is used to sieve the mixture after mixing is finished. By selecting specific wheat-processed flour, steamed buns have rich wheat flavor, bright color, fine texture and fine and smooth mouthfeel. As the circle-vibrating sieve with larger sieve pore is used to replace a traditional minor sifter during the flour blending process, blending uniformity of the self-rising flour is greatly raised.

The present invention discloses a wheat-flavored essence using wheat bran as a raw material. The wheat-flavored essence comprises the following components in parts by weight: 1-3 parts of maltol, 0.25-0.75 part of 2-acetylpyrazine, 0.5-1.5 parts of ethyl maltol and 94.75-98.25 parts of wheat bran hydrolysate. The essence is mainly composed of the wheat bran hydrolysate, maltol, 2-acetylpyrazine and ethyl maltol, has advantages of being natural in raw materials, enables products to be pure and rich in wheat aroma, natural and harmonious in aroma, etc., can be added into various food, solves a problem that current essences use a large amount of organic reagents as solvents, and expands application prospects of a grain by-product of the wheat bran.

The invention relates to a production method of tartary buckwheat coffee, and belongs to the technical field of food processing. The production method comprises the following steps of (1) primary screening; (2) soaking and cleaning; (3) floating screening, cleaning and dewatering; (4) steam evaporation, and selecting by grading; (5) husk removal and screening; (6) swelling and crushing: swelling standby tartary buckwheat crude embryo husks into a milky yellow viscose glue tubular swelling article in a swelling machine at the temperature of 150 to 200 DEG C; cooling, and grinding into 60 to 100-mesh powder by a powder grinding machine; (7) roasting; (8) inspecting; (9) sterilizing; (10) packaging. The production method has the advantages the produced tartary buckwheat coffee has similar luster, mouth feel and fragrance with the traditional coffee; the produced tartary buckwheat coffee can be used for replacing the traditional coffee, the side effect to a human body due to excessive drinking of coffee or improper drinking is effectively avoided, the health-care function on the human body is enhanced, and the health of a human body is promoted.

The invention discloses a coarse food grain flour having the advantages of simple processing and high nutritional value. The coarse food grain flour is composed of (1) coarse food grain and (2) auxiliary raw materials; wherein the coarse food grain (1) is composed of the following components in parts by weight: 60 to 70 parts of wheat, 2 to 4 parts of black rice, 3 to 5 parts of mung bean, 4 to 6 parts of corn, 4 to 6 parts of sorghum, 4 to 6 parts of barley, and 5 to 15 parts of soybean; and the auxiliary raw materials (2) are composed of the following components in parts by weight: 0.2 to 1 part of walnut, 0.1 to 0.6 part of Chinese yam, 0.2 to 0.6 part of mushroom, 0.5 to 1 part of egg, 0.1 to 0.6 part of agaric, 0.2 to 1 part of peanut, and 0.2 to 1 part of cassia seed. The coarse food grain flour comprises a plurality of coarse food grains, and is capable of guaranteeing the taste of noodles prepared from the provided flour.

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 belongs to a field of food processing and specifically relates to a coffee wholewheat healthcare biscuit. The coffee wholewheat healthcare biscuit is characterized by being made from coffee beans, Chinese yam, hawthorn, pumpkin, wholewheat flour, condensed milk, egg, yeast, corn syrup, vegetable oil, salt and granulesten. The biscuit is crispy and delicious, and has a coffee flavor. Compared with biscuit products in the current market, the biscuit provided by the invention is reasonable in nutrition arrangement, so that nutrition balance is improved; the biscuit also has efficacies of refreshing, appetizing, promoting digestion, tonifying spleen, astringe intestine and the like. Through improvement of processing technology, the bitterness of coffee is reduced substantially and not much sugar is needed for flavor adjustment, so that the biscuit becomes healthier. Besides, a problem of cracking proneness is solved, finished product qualification rate is improved and a shortcoming of rough and butter taste of wholewheat flour due to containment of wheat bran is made up distinctively.

The invention discloses an anti-cracking quick-frozen hand-grasped pancake and a preparation process thereof. According to the preparation process, through the mode of controlling the water adding amount, the water adding temperature, the oil adding amount and the dough kneading mode, the hand grasping pancake can be chewy, tough, crispy, fragrant and soft; rapid cooling is conducted after oil brushing, so that rapid solidification of mixed oil is promoted, oil loss is reduced, meanwhile, fragrance and taste of the hand-grasped pancake are reserved, and quality of the hand grasping pancake isgood; and the main raw materials of the mixed oil are lard oil and palm oil, and when fatty acid monoglyceride and lecithin are jointly added into the lard oil and the palm oil and stirring is carriedout at a high speed, the obtained mixed oil is good in emulsifying effect and is free of layering, so that the quick-frozen hand-grasped pancake made from the mixed oil is not prone to cracking. According to the preparation process, dough kneading and pressing equipment is used for uniformly mixing raw materials, so that the obtained dough is good in chewiness, quality of the hand-grasped pancakeis further improved, meanwhile, working efficiency is improved, and production cost is reduced.

The invention discloses bean-flavor flour, and provides the bean-flavor flour with simple process and high nutrition value. The bean-flavor flour is prepared from, by weight, (1) main material: 60-70 parts of wheat, 2-4 parts of bean, 3-5 parts of broad bean, 4-6 parts of pea, 4-6 parts of sorghum, 4-6 parts of barley, and 5-15 parts of mung bean; (2) assistant raw material: 0.2-1 part of walnut, 0.1-0.6 part of yam, 0.2-0.6 part of ginseng, 0.5-1 part of egg, 0.1-0.6 part of agaric, 0.2-1 part of peanut and 0.2-1 part of semen cassia. The bean-flavor flour takes multiple cereals and high-quality bean as main raw materials, thus the taste of flour and flour product obtained subsequently is guaranteed.

The invention discloses a preparation method of wheat fragrance nutritional health-care shredded squid. The preparation method of the wheat fragrance nutritional health-care shredded squid, disclosed by the invention, is simple; the wheat fragrance nutritional health-care shredded squid is delicious in taste and strong in wheat fragrance, has the efficacy of promoting appetite, covering the fishy smell of squid and has high product yield; by adding haraella retrocalla leaf and sweet basil herb, a health-care effect of the product is increased while the palatability of the product is rendered; by adding origanum vulgare herb, the delicate flavor of a marine product is improved; meanwhile, an antioxidant effect is enhanced.

The invention relates to whole wheat-pea jelly and a processing technique thereof, and particularly discloses a making method of the whole wheat-pea jelly. The processing technique comprises the following steps of (1), raw material proportioning: weighing whole wheat flour, pea starch, drinking water and sodium carbonate, and swelling the pea starch by using warm water for later use; (2), preparation of starch fluid: washing the whole wheat flour by using water to obtain starch fluid; (3), mixing and pouring into a pot: preheating a thick-bottom pot, then applying a small amount of boiled oil at a bottom, completely pouring the washed starch fluid into the pot, next, pouring dissolved sodium carbonate water and the swelled pea starch into the pot, finally, adding a proper amount of the water, and uniformly agitating; (4), heating and decoction: starting heating and increasing heat power, continuously agitating until the viscosity rises after the starch fluid is gelatinized, and decreasing the heat power; (5): taking out from the pot: stopping heating when the starch fluid is increased to a certain extent in viscosity and deepened in color and luster and becomes glossy and further hot air is continuously given off from a liquid level, moving out and holding in a stainless steel basin or bowl, cooling, solidifying, then slitting or slicing, coldly dressing with sauce, and taking as food.

The present invention discloses five-cereal yellow rice cake and a making method thereof, and the five-cereal yellow rice cake is made with, by weight: 80-90 parts of glutinous rice, 5-10 parts of short-grain rice, 6-10 parts of soybean, 6-10 parts of sorghum, 6-10 parts of tender corn kernels, 6-10 parts of wheat, and 5-8 parts of brown sugar. The yellow rice cake made herein has unique and good taste, rarely hardens and is deeply popular with different consumers.