21 results about "Aleurone" patented technology

The invention discloses a grain specific promoter in the early stage of rice filling and application thereof, the promoter is named as proASP1, and the nucleotide sequence of the promoter is shown as SEQ ID NO: 1. The promoter has highly strict spatio-temporal expression specificity, the activation expression of the promoter is only limited in grains in the early stage of rice filling (4-12 days after flowering), especially the expression of genes is efficiently driven in endosperm and aleurone layers, and the expression is not leaked in other tissues such as roots, stems, leaves, leaf sheaths and glumes and grains in the middle and later stages of filling. The invention provides a basic and precious molecular tool for gene function research, quality improvement (such as protein and starch synthesis regulation) and bioreactor development in a key window period of rice grain development, and has important scientific research and application values.

The present invention relates to the technical field of wheat flour milling, and discloses a dietary fiber nutrition wheat flour preparation method, which comprises: 1, adjusting the moisture content of red hard wheat to 22-26% through a wheat wetting process, and 2, drying the wetted red hard wheat with hot air of 85 DEG C to make the moisture content of the red hard wheat greater than 13%, 3, the red hard wheat with the moisture content larger than 13% is taken out, movement of the red hard wheat is promoted in a mechanical mode, and gravity difference hot air sorting is utilized; red hard wheat with the moisture content of 22%-26% is adopted as a main body, 85% hot air is adopted for drying, cortex separation is promoted, wheat grain movement is combined with heat preservation wind power sorting, broken epidermis making contact with one another in the movement process is removed, the follow-up flour making difficulty is reduced, the weakening degree of wheat flour finally obtained through the technology is low, dough operability is better, and the product quality is improved. The proportion of the oat dietary fibers in the mixed wheat flour meeting the clustering requirement under the same mass is larger.

The invention relates to the technical field of grain production, in particular to a wheat flour processing method which comprises the following steps: cleaning and pretreating raw materials; subacid electrolyzed water stepped conditioning and wheat wetting: subacid electrolyzed water with the effective chlorine concentration of 5-30 ppm is used for carrying out at least two stages of wheat wetting treatment on the wheat; low-temperature grinding and fine grading: lightly grinding and peeling the wetted wheat, and then grinding in a low-temperature environment of 15-25 DEG C to obtain a peel-ground material, high-precision heart-ground powder and wheat germs; performing superfine grinding on the wheat germs, namely performing superfine grinding on the wheat germs obtained in the step S3 to obtain superfine ground wheat germ powder with the particle size D90 being less than or equal to 45 microns; optimizing and recombining taste and nutrition, namely compounding the high-enrichment aleurone layer powder, the high-precision heart milling powder and the superfine grinding wheat germ powder; wherein the high-enrichment aleurone layer powder is obtained from the peel grinding material. The wheat flour obtained by the method can meet the requirements of low bacteria and mellow taste at the same time.

The invention relates to a rice grading processing and food preservation technology, and discloses a stabilization processing method for rice aleurone layer component powder. The method sequentially comprises the following steps: adding 30-40% of water, and carrying out colloid milling to 70-100 meshes; filling the materials into a pressure-resistant bag, wherein the bag volume is 50-80% of the bag volume, and sealing after air is exhausted; water is used as a pressure transmitting medium, and ultrahigh pressure treatment is conducted for 100-300 s under the pressure of 500-650 MPa; plate type thin film drying is carried out, the coating thickness is 0.8-1.2 mm, the temperature is 120 + / -5 DEG C, the time is 30 + / -5 s, and the thickness is 0.8-1.2 m.s <-1 >; and cooling, crushing and sieving to obtain powder. The residual lipase activity of the obtained product is less than or equal to 8%, the retention rate of alpha-tocopherol is greater than or equal to 85%, the retention rate of oryzanol is greater than or equal to 88%, and the acid value is less than or equal to 40mgKOH / 100g after the product is stored for 12 months at The method is short in thermal history, quantifiable in parameter and suitable for industrial amplification.

The invention discloses a production method and device of whole-grain nutritional rice, and mainly relates to the field of rice processing. Comprising the following steps: grinding a mixture of an aleurone layer and a germ layer which are separated from polished rice after rice milling into powder, adding water into the powder, and preparing slurry in a pulping machine; pouring polished rice into a roller of a rice film machine, and driving the polished rice to continuously turn over by using the roller, so that the polished rice is wrapped with the slurry; hot air is introduced into the roller through the hot air pipe, and moisture in slurry in the roller is taken away by using the exhaust pipe, so that dried aleurone layer powder and germ layer powder are uniformly wrapped outside polished rice, and the whole-grain rice with more comprehensive nutrition is formed. The method has the beneficial effects that the technical problem of incomplete nutrition caused by lack of an aleurone layer and a germ layer in the existing polished rice can be solved, the nutritional ingredients of the rice are greatly improved, the taste of the rice is not obviously different from that of common rice, and the comprehensiveness and balance of the nutritional ingredients of the rice product are greatly improved.

The invention relates to the field of grinding, and particularly provides a self-adaptive regulation and control method of an aleurone layer intelligent grinding system, which comprises the following steps: acquiring original image data of wheat bran entering the grinding system in real time through optical imaging equipment, and preprocessing the acquired original image; performing feature extraction on the preprocessed image by using the trained deep learning model, and outputting an aleurone layer area proportion A, an average thickness T and a surface texture roughness R; dynamically calculating the spindle rotor rotating speed, the feeding rate and the airflow pressure of the grinding system according to the output data; and a control instruction is generated according to the calculated parameters, the control instruction is sent to the PLC control system, and the running state of the grinding system is adjusted. By means of the scheme, the technical problem that existing grinding equipment lacks intelligent regulation and control and real-time optimization is solved.

The invention pertains to an extruded protein composition comprising a vegetable protein and a protein-containing composition from an aleurone-containing plant-based material, wherein the protein-containing composition comprises at least 6 wt% fat and at least 30 wt% protein, based on the total dry weight of the protein-containing composition from an aleurone-containing plant-based material.

This invention relates to the field of grinding, specifically providing an adaptive control method for an intelligent aleurone layer grinding system. The method includes acquiring raw image data of wheat bran entering the grinding system in real time using an optical imaging device; preprocessing the acquired raw images; extracting features from the preprocessed images using a trained deep learning model, outputting the aleurone layer area ratio A, average thickness T, and surface texture roughness R; dynamically calculating the spindle rotor speed, feed rate, and airflow pressure of the grinding system based on the output data; generating control commands based on the calculated parameters; and sending the control commands to a PLC control system to adjust the operating status of the grinding system. This solution addresses the technical problem of existing grinding equipment lacking intelligent control and real-time optimization.

The invention discloses an artificial intelligence method for multi-stage stripping and high-value utilization of wheat bran, relates to the technical field of wheat bran processing, and aims to solve the problem that the processing process of wheat bran is difficult to monitor in real time and accurately regulate and control in the prior art. The method comprises the following steps: S1, removing endosperm in the inner layer of wheat bran by utilizing the friction, rubbing and impact effects of a friction degerming device, and then removing the endosperm removed from the wheat bran by utilizing a screening and separating device according to the density or particle size difference; and S2, based on the difference of elastoplasticity, interlayer adhesive force and crushing energy between the wheat bran aleurone layer and the non-aleurone layer, stripping of the wheat bran aleurone layer and the non-aleurone layer is achieved under the low-temperature or normal-temperature condition through the mechanical impact crushing effect by means of a dry-method centrifugal impact device. The wheat bran processing monitoring system has the advantage that intelligent real-time monitoring and accurate regulation and control in the wheat bran processing process are achieved.

The invention discloses a rice OsERF115 gene mutant and application of the rice OsERF115 gene mutant. The rice OsERF115 gene mutant is characterized in that single base G deletion occurs at the 289th site at the beginning of ATG of an OsERF115 wild type gene, or single base C deletion occurs at the 140th site at the beginning of ATG of the OsERF115 wild type gene. The nucleotide sequence of the OsERF115 wild type gene is shown as SEQ ID NO: 1, and the nucleotide sequences of the OsERF115 mutant type gene are respectively shown as SEQ ID NO: 2 and SEQ ID NO: 3. The invention discovers that the rice gene OsERF115 participates in regulating and controlling the development of aleurone layers of rice grains. The gene OsERF115 is edited at a fixed point through a CRISPR / Cas9 technology, so that the function of normal OsERF115 protein is lost, a material with a grain aleurone layer being stably thickened is obtained, and the nutritional value of rice is improved.

The invention discloses low-GI crisp noodles based on aleurone layer powder and a preparation method of the low-GI crisp noodles, and relates to the technical field of leisure foods. The low-GI crisp noodles comprise the following raw materials in percentage by weight: 50-70% of aleurone layer powder; 10%-20% of vital gluten; 0.5%-1% of a swelling agent; 1.5%-3% of egg white powder; 1.5 to 2.5 percent of vegetable oil; and the balance of water. The wheat-source aleurone layer powder is used as a main base material, nutrients such as high dietary fibers and ferulic acid sugar ester are provided, the vital gluten and the egg white powder are used as auxiliary materials, high protein is endowed to the product while bonding molding is performed, and the prepared crisp noodles contain the wheat-source dietary fibers and have the nutritional characteristic of low GI; the dry and crisp noodles based on aleurone layer powder have low GI, are rich in wheat source and phenolic acid components, are helpful for regulating blood sugar, can solve the problems of single product and insufficient nutrition in the current market, and have the advantages of eating convenience, nutrition and health.

Compositions and methods from providing a digestive health benefit to a feline include the use of a prebiotic fiber blend comprising pumpkin, inulin, and, optionally, wheat bran aleurone.

To provide a technique relating to processed rice capable of cooking a plurality of kinds of rice gruel different in the ratio of the amount of rice and the amount of water under the same heating condition.SOLUTION: The processed rice comprises a starch layer comprising beta starch and a porous sub-aleurone layer on the surface of the processed rice. The sub-aleurone layer encapsulates the starch layer. The method for producing processed rice includes a first step, a second step, a third step and a fourth step. In the first step, raw material rice is immersed in water for a first time at a first temperature lower than normal temperature and higher than 0 °C. The raw rice serves as a raw material of processed rice. In the second step, the raw rice after the first step is slowly frozen for a second time at a second temperature within a range of -1 to -5 °C. In the third step, the raw material rice after the second step is thawed at a third temperature higher than 0 °C. In the fourth step, the raw rice after the third step is dried at a fourth temperature higher than the third temperature. In the fourth step, the raw rice after the third step is dried at a fourth temperature at which gelatinization of starch does not occur in the raw rice after the third step.SELECTED DRAWING: Figure 2

The invention discloses a grain aleurone layer component intelligent optimization method and system, a storage medium and a grain aleurone layer component optimization control device.The control device comprises an aleurone layer hopper, the bottom of the aleurone layer hopper is provided with a feeder which is used for conveying an aleurone layer into a first cavity and is driven by a first motor, and the aleurone layer hopper is provided with a second motor; a water spraying device is arranged above the first cavity, the bottom of the first cavity is communicated with a second cavity, a screw rod driven by a second motor is arranged in the second cavity, and one end of the screw rod extends to a discharging part on one side of the second cavity. According to the invention, precise cooperative modulation and closed-loop control of temperature and pressure in the aleurone layer component processing process are realized, and then component optimization, taste improvement and shape shaping of the aleurone layer are completed.

To provide polished rice that has high nutritional value and exhibits favorable taste quality.SOLUTION: A polished rice characterized in that substantially the entire surface of the rice grain has the aleurone layer exposed, (1) the exposed aleurone layer being the lowermost one layer or its basal part among the aleurone layer that existed as a single layer or plural layers in the rice grain before polishing, and (2) the α-amylase activity being 0.3 CU / g or higher in a 1 wt.% yield portion of the rice grain surface.SELECTED DRAWING: None

The invention discloses a preparation method of low-glycemic-index mycelium protein steamed buns, and belongs to the technical field of food preparation. According to the invention, the synergistic strengthening and diversification of nutrients are realized. According to the invention, the GI value is not simply reduced, and nutrient enrichment is taken as an important target. The addition of mycelium protein and vital gluten significantly improves the protein content and quality of the product. Meanwhile, the resistant starch, the highland barley powder and the aleurone layer are introduced, so that the contents of dietary fibers, beta-glucan, mineral substances and vitamins in the product are synchronously increased, the traditional steamed bun is converted into a composite nutrition fortified food integrating low GI, high protein and rich dietary fibers from a single energy staple food, and the nutritional value is comprehensively improved.

The present invention discloses a nutritional wrapping paste for continuous spraying and a preparation method thereof, and relates to the technical field of food processing, and the nutritional wrapping paste comprises the following raw materials by weight: 14-20% of aleurone layer powder; 24-42% of corn starch; 4-8% of egg white powder; 1-2% of sodium chloride; 0.5-1% of composite phosphate; 0.5 to 1 percent of chitosan; and 50-60% of water. The preparation method comprises the following steps: S1, premixing aleurone layer powder and corn starch to prepare a premix 1; s2, mixing composite phosphate and chitosan, adding the mixture into an acetic acid solution, and stirring for dissolving to prepare a premixed solution 2; s3, egg white powder is uniformly dispersed in water, and a slurry wrapping premixed solution 3 is prepared; and S4, uniformly stirring the pre-mixed solution 1, the pre-mixed solution 2 and the slurry-coated pre-mixed solution 3, and adding sodium chloride for seasoning, thereby obtaining the product. The invention has the beneficial effects that the wrapping paste has good dispersibility, short film forming time and reasonable wrapping paste rate and oil absorption rate, and can be used for automatic continuous production.

The invention relates to rice bran stabilization. The method sequentially comprises the following steps: adding 30-40% (preferably 35%) of water into the rice bran, and performing colloid milling to 70-100 meshes; filling a pressure-resistant polyethylene bag with the rice bran paste, bagging by 50-80%, sealing and exhausting air; treatment is conducted for 100-300 s (preferably 600 MPa / 180 s) in an HPP cavity with water as a pressure conduction medium at the pressure of 500-650 MPa; and then carrying out one-time passing-type instantaneous airflow drying at the air inlet temperature of 210 + / -1 DEG C and the air outlet temperature of 90 + / -1 DEG C to obtain the stabilized rice bran powder. Under representative conditions, the activity of the residual lipase is 9.33 + / -0.55%, the retention rate of alpha-tocopherol is 85.13 + / -2.06%, and the acid value reaches the standard after being stored at normal temperature (25-35 DEG C) for 12 weeks. Parameters can be quantified and copied, and the method is suitable for industrial amplification.

A method of sorting cereal seeds (112) is disclosed. The cereal seeds (112) contain non-colored cereal seeds (114) and seeds containing a blue aleurone (116), or contain colored seeds containing a dark blue aleurone and seeds containing a light blue aleurone. The method comprises: i. supplying a seed stream (120) to a sorting station (122), the sorting station (122) comprising at least one backlight device (130) for backlighting a seed (112) of the seed stream (120) and at least one camera (132) for taking at least one image of the backlighted seed; ii. taking, with the camera (132), at least one image of the backlighted seed of the seed stream (120); iii. automatically identifying, from the image taken in step ii., seeds to be sorted out from the seed stream (120); and iv. automatically ejecting seeds identified to be sorted out from the seed stream (120), wherein the at least one backlight, in the HSL color space, has a H coordinate of H ≤ 150 or H ≥ 310 and a L coordinate of 0.10 ≤ L ≤ 0.80.

Compositions and methods from providing a health benefit to a feline include the use of a prebiotic fiber blend comprising psyllium, short chain fructo-oligosaccharides (scFOS), aleurone, and barley.

This invention discloses a method for improving the quality of aleurone layer and aleurone-rich wheat flour using cold plasma technology. The aleurone layer powder preparation method includes wheat cleaning; preparing PAW (pasteurized wheat bran) using a cold plasma generator; activating water-soaked wheat with cold plasma; dehulling the soaked wheat grains using a wheat dehulling machine, collecting the tissue from the dehulling process to obtain aleurone layer powder, and collecting the grains after the aleurone layer has been removed; processing the aleurone layer powder in a dielectric barrier discharge (DBD) type cold plasma treatment device; and preparing aleurone-rich wheat flour by adding the aleurone layer powder to wheat flour at a dosage of 5% to 20%. This invention improves the complete separation of the bran and aleurone layer through PAW soaking, increases the purity of aleurone layer powder and flour, reduces the load of subsequent cleaning, sieving, and air classification, reduces reliance on high-energy-consuming equipment such as cleaning machines, thereby reducing milling energy consumption and improving production efficiency.