86 results about "Barley flour" patented technology

The invention discloses a low-oil-absorption fried food hanging paste and a preparation method thereof, and belongs to the technical field of food processing and making. The hanging paste comprises the following components in parts by weight: 10-20 parts of corn starch, 15-20 parts of highland barley flour, 10-15 parts of rice flour, 1-2 parts of edible salt, 0.5-1 part of baking powder and 50-60 parts of drinking water. The highland barley flour and the rice flour are compounded to replace wheat flour used in a traditional pasting formula, compact gel formed after high amylose in the rice flour is gelatinized can seal pores after being cooled, beta-glucan in the highland barley flour absorbs water to increase the viscosity, the pores of the rice starch gel are filled, a continuous oil-resistant layer is formed, and the pasty effect is improved. In the frying process, a denser and smoother surface can be formed, grease permeation is hindered, the water binding capacity and stability of hanging paste are improved, the hanging paste rate is increased, a starch-beta-glucan colloid barrier is formed on the surface of food, the content of permeated grease and the total oil content in the hanging paste after frying are reduced, grease intake is reduced, and the food quality is improved. The requirements of consumers on low-oil healthy foods are met.

The utility model relates to the technical field of flour processing, and discloses highland barley flour processing equipment which comprises a processing box, four supporting legs are fixedly installed at the bottom of the processing box, the four supporting legs are arranged at the bottom of the processing box in a rectangular array mode, a controller is arranged on the surface of the front end of the processing box, and the controller is connected with the processing box. The highland barley flour processing equipment comprises a processing box, a top cover is movably installed at the top end of the processing box, a feeding port is formed in the top end of the top cover, and a collecting hopper is movably inserted in the position, close to the middle, of the interior of the processing box. Due to the fact that the protruding blocks are arranged on the screen, when the protruding blocks beat the screen, the screen can shake continuously, the ground highland barley flour is sieved, and some caked impurities in the highland barley flour can be well left on the filter screen; and meanwhile, the filter screen is continuously flapped by the convex blocks, so that the condition that the screen is blocked when the highland barley flour is sieved can be well prevented.

The invention discloses a composition for assisting in reducing blood sugar and blood fat as well as a preparation method and application thereof, and relates to the technical field of functional compositions. The composition comprises highland barley powder and modified inulin, the preparation method of the highland barley powder comprises the following steps: soaking highland barley grains in a weakly alkaline aqueous solution, and sequentially carrying out first pulse microwave treatment, enzyme deactivation treatment and segmented baking treatment; the segmented baking treatment comprises first-stage baking treatment and second-stage intermittent infrared irradiation treatment; the temperature of the first-stage baking treatment is 40-60 DEG C; the temperature of the second-stage intermittent infrared irradiation treatment is 60-80 DEG C, and the emission wavelength is 2.5-4 microns; the preparation method of the modified inulin comprises the following steps: performing acidolysis treatment on inulin in a weakly acidic aqueous solution, and then drying. The highland barley powder and the modified inulin in the embodiment can synergistically improve glycometabolism and lipid metabolism, effectively reduce the body weight, blood sugar, blood fat and the like under high-glucose and / or high-fat diet, and protect and repair the pancreas islet function.

The invention discloses a pore astringing composition containing phellinus igniarius as well as a preparation method and application of the pore astringing composition, and belongs to the technical field of cosmetics. The pore astringing composition provided by the invention is prepared from the following components in parts by mass: 0.01 to 2 parts of radix gentianae extract, 0.1 to 10 parts of barley flour, 0.1 to 10 parts of phellinus linteus extract, 0.01 to 5 parts of trifolium pretense flower extract and 0.01 to 5 parts of flaxseed extract. The components with proper mass parts are selected, and the components are mutually cooperated, so that sebum secretion can be effectively regulated, peripilus cutin metabolism can be promoted, collagen regeneration can be promoted, and pores can be effectively refined, grease secretion can be reduced, and skin barrier can be improved when the composition is applied to a human body; the obtained pore smoothing effect, the effect of reducing grease secretion and the effect of improving the skin barrier are lasting, and the long-acting pore smoothing effect is achieved; in addition, the pore astringing composition provided by the invention is mild and non-irritant, and is suitable for people with sensitive skin.

The invention relates to the technical field of chiffon cake processing, in particular to a high-moisture low-GI black highland barley chiffon cake and a making method thereof.The chiffon cake comprises, by weight, 50 parts of egg white, 18 parts of sugar substitute, 0.4 part of tartar powder, 6 parts of rice oil, 0.3 part of edible salt, 50 parts of water, 25 parts of yolk and 10.5 parts of black highland barley cake premixed flour. The sugar substitutes comprise 90-95 parts by weight of maltitol and 5-10 parts by weight of stevioside, and the black highland barley cake premixed flour comprises 80-85 parts by weight of black highland barley flour, 20-25 parts by weight of pre-gelatinized hydroxypropyl distarch phosphate, 0-5 parts by weight of modified pectin and 0-5 parts by weight of xanthan gum. The content of carbohydrates is reduced, the addition of sugar molecules is reduced, sugar and starch form a package, absorption is blocked, the taste and quality of the made chiffon cake are not changed, and meanwhile the low GI or low GL level can be achieved.

The invention aims to provide puffed recombinant rice based on multi-section gradient temperature control and a preparation method thereof, and relates to the technical field of grain recombination, the recombinant rice takes rice flour and highland barley flour as core raw materials, highland barley, rice bran oil and starch are mixed to achieve synergistic toughening, starch gelatinization and structural shaping are optimized in cooperation with multi-section gradient temperature design, and the puffed recombinant rice is prepared. Specifically, the front section comprises 2-3 temperature control intervals, the middle section high-temperature area comprises 2-3 temperature control intervals to realize rapid gelatinization, the tail section low-temperature area comprises 2 temperature control intervals to slowly release stress, and specific screw-rotary cutting parameters are combined to realize production of the nutritional recombinant rice with high flexibility (TPA elasticity value is increased to 0.92) and low breakage rate (less than or equal to 1.5%).

The invention discloses a preparation method of highland barley prefabricated powder with a low glycemic index and application of the highland barley prefabricated powder in 3D printed biscuits. According to the method, firstly, cellulase and alpha-amylase are adopted for carrying out enzymatic modification treatment on highland barley flour, the content of anti-digestion starch (RS) is remarkably increased, the content of fast-digestion starch (RDS) is reduced, and therefore the modified highland barley flour with the predicted glycemic index (pGI) reaching the low-GI food standard (GI is smaller than or equal to 55) is prepared, and the dietary requirements of people with different metabolic requirements are met. Further, the modified highland barley powder is compounded with sodium alginate, glutamine transaminase is utilized for inducing and constructing a protein-polysaccharide gel network, the incubated and cross-linked dough is subjected to freeze drying and smashing, and the highland barley prefabricated powder with the low glycemic index is obtained.The 3D printing adaptability, the structural stability and the digestion resistance of the material are effectively enhanced through the method. The highland barley biscuit has the characteristic of low glycemic index, and is suitable for making healthy food for special crowds with diabetes and the like.

The invention belongs to the technical field of beer brewing, and particularly relates to five-grain highland barley beer and a preparation method thereof. In order to overcome the defects that highland barley beer is single in flavor, turbid in wine body and high in wort viscosity, 70-75% of barley malt flour, 7.5-10% of highland barley flour and 17.5-20% of five-grain flour are used as beer raw materials, highland barley and five grains are gelatinized and then mixed with barley malt for protein resting, saccharification and dextrinization, and wort is obtained; and finally, filtering the wort, spraying grains, forming mixed wort by the grain spraying water and the filtered wort, boiling, cooling, adding yeast for fermentation, and preparing the five-grain highland barley beer after the fermentation is completed. Compared with highland barley beer without five grains, the five-grain highland barley beer is more harmonious in flavor and mouth feel and better in soaking holding property and mouth feel, has the malt fragrance and the hops fragrance, also has unique flower and fruit fragrance, is relatively low in fusel oil content, and is not easy to drink when people drink the five-grain highland barley beer.

The invention discloses compound recombinant rice and a preparation method thereof, and particularly relates to the technical field of recombinant rice. The compound recombinant rice comprises 35% of white rice, 35% of highland barley flour and 30% of corn flour. The preparation method of the compound recombinant rice comprises the following steps: S1, mixing and stirring 35% of white rice, 35% of highland barley flour and 30% of corn flour into a raw material; s2, adding a monoglyceride additive into the raw materials; s3, adjusting the moisture of the uniformly mixed raw materials to 34%; s4, feeding the raw materials subjected to moisture adjustment into a double-screw extruder for extrusion and granulation to obtain recombined rice; and S5, drying the prepared recombinant rice in a constant-temperature oven at 40 DEG C for 12 hours. According to the compound recombinant rice and the preparation method thereof provided by the invention, the physicochemical properties and digestion characteristics of coarse cereal recombinant rice can be influenced, and a theoretical reference is provided for developing the recombinant rice with low GI and good eating quality.

The invention provides coarse cereal steamed buns capable of enhancing satiety and controlling sugar and a preparation method of the coarse cereal steamed buns. The coarse cereal steamed bun comprises the following components in parts by weight: 35-60 parts of water, 15-20 parts of black highland barley flour, 30-45 parts of triticale whole wheat flour, 5-15 parts of vital gluten, 2-5 parts of starch, 1-3 parts of buckwheat flour, 1-5 parts of soybean protein isolate, 2-5 parts of soybean dietary fibers, 5-10 parts of soluble dietary fibers and 0.2-1 part of yeast. The coarse cereal steamed bun provided by the invention can enhance satiety, control blood sugar and prolong satiety time, has relatively low hardness, relatively high elasticity and resilience, and still has relatively good eating taste even after being frozen, stored and reheated.

The invention discloses low-GI nutritional meal replacement powder and a preparation method thereof, and belongs to the technical field of preparation of low-GI meal replacement powder. The meal replacement powder is prepared from the following components in parts by weight: 10-20 parts of whey protein powder, 5-10 parts of konjaku flour, 3-5 parts of a roxburgh rose and cactus polysaccharide / sacha inchi protein compound, 3-5 parts of quinoa flour, 3-5 parts of highland barley flour, 3-5 parts of chickpea flour, 3-5 parts of corn flour, 3-5 parts of coarse rice flour, 1-3 parts of citrus fibers, 1-3 parts of pumpkin fibers, 1-3 parts of inulin and 1-3 parts of a hawthorn extract. 1 to 3 parts of blueberry extract, 0.5 to 2 parts of DL-malic acid and 0.5 to 2 parts of isomaltulose. The roxburgh rose cactus polysaccharide, the sodium alginate and the sodium carboxymethyl cellulose jointly act on the sacha inchi protein, hydrogen bonds and Van der Waals force are formed, protein degradation is slowed down, the slow release effect is enhanced, the bioavailability is improved, and the sacha inchi protein contains multiple amino acids and can assist muscle recovery; the whey protein powder and the konjaku flour are utilized, so that the raw materials are uniformly dispersed, the granularity is refined, and the brewing performance and the digestion and absorption efficiency are improved.

The invention belongs to the field of functional food, and discloses steamed bun premixed flour with a low glycemic index and a steamed bun product making method, and the premixed flour is composed of whole wheat flour, resistant starch (RS2 type), ultramicro highland barley flour (beta-glucan is greater than or equal to 5%), bean flour (chickpeas and Chinese yams), momordica grosvenori concentrated juice, mulberry leaf high-fiber powder, compound lactic acid bacteria powder and the like. The preparation method comprises the processes of dry-mixing premixed flour, staged temperature-controlled fermentation (35-38 DEG C to 28-30 DEG C), gradient cooling steaming (2-3 DEG C / min to 1 DEG C / min) and the like. Through the high-temperature gelatinization characteristic (85-95 DEG C) of the RS2 type resistant starch and the synergistic effect of the highland barley flour and the mulberry leaf fibers, the starch hydrolysis index is remarkably reduced to be smaller than or equal to 40%, and the eGI value is smaller than or equal to 55. The dietary fibers of the product are not less than 7g / 100g, the proteins are not less than 12g / 100g, the texture hardness is not more than 550N, and the elasticity is not less than 2.5 mm. Clinical experiments show that the postprandial blood sugar peak value of diabetic patients is reduced by 28%, and the composition is suitable for diet management of diabetic and obesity patients. The food has low GI, high nutrition and palatability, and solves the technical problems of fast sugar rise and insufficient fibers of traditional staple food.

The application belongs to the technical field of food processing, and specifically discloses a highland barley sourdough, low-GI highland barley sourdough bread and a preparation method thereof. The highland barley sourdough is prepared by fermentation of Lactobacillus plantarum JYLP-326, highland barley flour and water. The low-GI highland barley sourdough bread prepared from the highland barley sourdough comprises the following components in parts by mass: 20-22 parts of highland barley flour, 22-28 parts of wheat flour, 36-40 parts of highland barley sourdough, 48-50 parts of water, 4-6 parts of bran, 4-6 parts of oat beta-glucan, 4-6 parts of inulin, 4-8 parts of gluten, 1-2 parts of yeast, 1-2 parts of salt and 4-6 parts of butter. The GI highland barley sourdough bread prepared by using the highland barley sourdough provided by the application has the advantages of low in-vitro glycemic index, low starch hydrolysis rate, high loft and softness, good taste and high appearance quality.

The invention discloses enzymolysis highland barley flour and a preparation process thereof, the enzymolysis highland barley flour is composed of highland barley, an enzyme preparation and an acidity regulator or processing aid, the mass fraction of the enzyme preparation is 0.05%-0.5% of the mass fraction of the highland barley, and the mass fraction of the acidity regulator or processing aid is 0.05%-0.5% of the mass fraction of the highland barley; under the action of a grinding technology, an enzymolysis technology and the like, the highland barley flavor is kept good, the mouthfeel is fine and smooth, the highland barley beverage with good sensory quality can be produced by matching with other materials, when the highland barley beverage is redissolved with normal-temperature water according to the material-water ratio of 1: 6, the powder is dissolved quickly and stably, the solution system is stable, and no obvious precipitate exists after long-time standing.

The invention discloses a highland barley crushing device for highland barley fine dried noodles, and relates to the technical field of highland barley flour processing. Comprising a box body, a plurality of fixed millstones are fixedly connected in the box body, a material receiving plate is fixedly connected below a cylindrical open groove in the middle of each fixed millstone, a screening plate is slidably connected to one end of each material receiving plate, a temporary storage bin is fixedly connected to the other end of each material receiving plate, and an anti-falling boss is fixedly connected to one end of each screening plate; a particle outlet is formed in one side of the temporary storage bin, and one end of the particle outlet is fixedly connected with a slag suction assembly. After being crushed, highland barley falls down along a material receiving plate and a screening plate which are obliquely mounted, the screening plate vibrates to screen flour, and large-particle highland barley which is not fully crushed enters a temporary storage bin and then passes through a particle outlet to be recycled to the position above a fixed grinding disc above through a residue suction assembly to be crushed again, so that the crushing uniformity of the flour is improved, and the crushing efficiency is improved. Meanwhile, highland barley can be utilized to the maximum extent, and grain waste is reduced.

The invention discloses a kind of fresh barley flour and preparation method thereof, including the following raw materials in parts by weight: 40 parts of organic barley cooked powder; 40 parts of organic barley raw powder; 10-20 parts of gluten powder, including the following steps: S1, weighing, weighing the corresponding cooked barley powder, raw barley powder and gluten powder according to the proportion; S2, dry matter stirring, putting the weighed raw materials into a blender, dry mixing, and the stirring time is 5 minutes; S3, adding water and stirring, after the dry mixing is completed, adding pure water into the blender for wet mixing, and the stirring time is 8 minutes. The present invention has the advantage of chewy taste, and solves the problem that the chewy taste effect of the existing fresh barley flour is poor in the preparation process due to the low content of flour essence in barley flour, which is easy to cause the edible barley flour to have a poor chewy taste.

The invention discloses a method for curing potato cell walls through combination of confinement enzymolysis modification and metal ion polymerization and application, potato tuber cells are separated through low-temperature heat-moisture treatment, dissolution of cell wall pectin in the separation process is reduced, the cell separation degree is good, and the cell wall integrity is high. The pectin molecular chain is opened without influencing the length of the molecular chain by utilizing the confinement enzymolysis of pectin esterase on the side chain of the cell wall pectin. Meanwhile, metal ions and pectin molecules are bridged, interaction of the pectin molecules is promoted, solidification of potato cell walls is achieved, the strength of the cell walls is improved, dissolution of cell wall pectin in the heating process is effectively reduced, and the integrity of the cell walls is maintained. The brewing powder obtained by compounding the solidified potato cell powder with the coarse cereal powder such as the highland barley powder and the oat powder has relatively strong resistance to starch and can reach a low GI level.

The invention discloses multi-grain compound corn fine powder and a superfine grinding processing method, and belongs to the technical field of grain processing. The fine flour is prepared by compounding corn flour, quinoa flour, chia seed flour, highland barley flour, chickpea flour, fructo-oligosaccharide, inulin, lactobacillus plantarum powder, a rice bran dietary fiber extract, konjac glucomannan, purple sweet potato flour, flaxseed meal, cordyceps militaris powder, a vitamin complexing agent and a mineral complexing agent in proportion. The processing method comprises the steps of raw material pretreatment, superfine grinding and post-treatment. A three-dimensional nutrition system is constructed through scientific compounding, an innovative low-temperature superfine grinding technology and an inert gas protection technology are combined, the particle size of 98% or above particles is smaller than or equal to 25 microns, the heat-sensitive component retention rate is increased by 30% or above, the product shelf life is prolonged to 12 months or above through microencapsulation embedding, the survival rate of probiotics is larger than or equal to 80%, and the product quality guarantee period is prolonged to 12 months or above through microencapsulation embedding. The method is suitable for the fields of meal replacement food, senile nutritious food and the like, and is obviously superior to the prior art.

The utility model relates to the field of screening devices, in particular to a multi-stage screening device for highland barley flour, which comprises a screening box and a screening assembly, the inner side of the screening box is provided with a screening assembly which is detachably assembled and used for conducting multi-stage screening on the highland barley flour. According to the condition of impurities contained in a batch of highland barley flour, a plurality of groups of screens with different apertures are selected to be assembled into the screening assembly, then the screening assembly is placed in the screening box, and then the highland barley flour is poured into the screening box to be subjected to multi-stage screening, so that the impurities in the highland barley flour are completely removed; through a detachable and adjustable multi-stage screening structure, impurities, such as highland barley particles, stones and dust which do not meet the crushing requirement, in highland barley flour can be more effectively removed, the purity and quality of the highland barley flour are improved, the highland barley flour screening device can adapt to highland barley raw materials of different varieties and different granularities, the adaptability and flexibility of the device are enhanced, and the practicability is high. And the production efficiency is improved.

The present invention relates to the technical field of food processing, and discloses hypoglycemic fine dried noodles and a preparation process thereof, the fine dried noodles are compounded by high gluten wheat flour, highland barley flour, buckwheat flour, mung bean flour, Chinese yam flour and other functional components according to a specific ratio. The preparation process comprises the steps of raw and auxiliary material pretreatment, vacuum dough kneading, curing, rolling, slitting, staged drying, cutting and packaging and the like. The core of the process lies in that compact dough is obtained through vacuum dough kneading, internal stress is eliminated through sufficient curing, and the quality of finished products is ensured through a staged drying process including cold air strip fixing, moisture preservation and sweating and heating and humidity reduction. According to the present invention, by controlling the ratio of the specific components and the key process, the starch digestion rate of the product is effectively reduced, the technical problems of rough taste and easy breaking of the existing coarse cereal fine dried noodles are solved, and the comprehensive characteristics of low breaking rate, small cooking loss and elastic and tough taste are endowed to the finished fine dried noodles.

The utility model discloses a packaging machine for processing highland barley flour, which comprises a bottom plate, the outer wall of the top of the bottom plate is in sliding fit with a bearing plate, the outer wall of the top of the bottom plate is provided with a sliding groove, the bottom end of the bearing plate is fixedly provided with a sliding block sliding along the sliding groove, and the inner wall of the sliding groove is rotatably connected with a threaded rod. A movable motor for driving the threaded rod to rotate is fixed to the outer wall of one end of the bottom plate, a plurality of fixing rings are supported and fixed to the outer wall of the top of the bearing plate through a plurality of fixing frames, each fixing ring is a circular ring with a notch in one end, and sliding rods are slidably matched with the inner walls of the fixing rings and seal the notches of the fixing rings; one fixing ring is located below the spiral conveying blade; through the arrangement of the bearing plate, the threaded rod and the sliding groove, the multiple fixing rings move so that the packaging bag can be moved to the position below the storage box, and compared with a movable storage box, the needed moving weight is smaller, and energy consumption is lower.

The invention relates to the technical field of lamb feeding, and particularly discloses a feed for feeding lambs in an alpine pasturing area and a feeding method of the lambs. Comprising the following raw materials in parts by weight: 30-50 parts of oat grass, 20-30 parts of alfalfa, 10-15 parts of highland barley powder, 5-10 parts of soybean meal, 3-8 parts of flaxseed cakes, 1-3 parts of calcium hydrophosphate, 0.5-2 parts of mountain flour, 0.3-0.8 part of table salt, 0.1-0.3 part of compound vitamins, 0.1-0.3 part of a trace element premix and 1-3 parts of a digestion promoting additive, the weight ratio of the vitamin A to the vitamin D to the vitamin E to the vitamin K is 5: 2: 3: 1. According to the feed for raising the lambs in the high and cold pasturing area and the raising method thereof, nutritional ingredients such as protein, energy, vitamins and minerals are comprehensively covered, the growth requirements of the lambs in the high and cold environment are met, dyspepsia can be reduced, and the preparation method of the feed is scientific.

The invention discloses a ready-to-eat rehydration type porridge composition and a preparation method thereof. The ready-to-eat rehydration type porridge composition comprises three parts which are independently subpackaged, namely a roasted flavor freeze-dried main material bag, a freeze-dried small red bean bag and a pre-cured five-cereal powder bag, the roasted flavor freeze-dried main material bag comprises block-shaped freeze-dried sweet potato blocks or freeze-dried pumpkin blocks which are prepared through steaming, baking Maillard treatment and vacuum freeze-drying; the freeze-dried small red bean bag contains freeze-dried small red beans which are complete in particles and are prepared through cooking, curing and vacuum freeze-drying; the pre-cured five-cereal powder bag comprises puffed, cooked and crushed rice flour and millet flour, low-temperature baked and cooked and crushed soybean flour and coix seed flour, and instant oatmeal. The preparation method of the instant rehydration porridge composition provided by the invention solves the core problem of rehydration taste and flavor of freeze-dried food materials through a series of unique raw material pretreatment processes, especially a triple process of steaming, baking and freeze-drying for sweet potatoes / pumpkins.

The invention discloses meal powder capable of regulating spleen and stomach and a preparation method thereof. The meal powder is prepared from food with homology of medicine and food, grains, auxiliary materials, nuts and fungi, wherein the food with homology of medicine and food is at least one of ginger jujube tea, poria cocos powder, ginseng powder, longan powder, spina date seeds, hawthorn fruit powder, sea-buckthorn, pericarpium citri reticulatae powder, radix puerariae powder, lucid ganoderma, peach kernels, rhizoma polygonati, dendrobium officinale and lilies; the cereals are at least one of black golden cereal powder, oat powder, quinoa flour, coix seed powder, highland barley flour, red fragrant rice and oat bran, the auxiliary materials are Brazil and resveratrol, the nuts are chia seeds and flaxseeds, and the fungi are hericium erinaceus. According to the invention, through precise control of each link, on the basis of ensuring the safety and stability of the meal powder, the effective components of the raw materials are fully reserved, the absorption efficiency and conditioning effect of the product are improved, and the prepared meal powder can better play roles in strengthening spleen and reinforcing stomach, promoting digestion and relieving stasis and the like.

The invention provides quick-frozen sharpleaf galangal fruit braised noodles with low glycemic index and a preparation method thereof, and belongs to the technical field of food processing. The braised noodles comprise the following raw materials in parts by weight: 30-60 parts of whole wheat flour, 5-20 parts of resistant starch, 5-20 parts of oat flour, 5-20 parts of highland barley flour, 5-10 parts of tartary buckwheat flour, 10-20 parts of wheat dietary fiber powder and 1-3 parts of a fructus alpiniae oxyphyllae extract. By using the self-made coarse cereal powder and the fructus alpiniae oxyphyllae extract, the enzyme activity of amylase and glucose hydrolysis enzymes can be inhibited, the starch hydrolysis rate is reduced, the postprandial blood sugar rising rate is delayed by using the resistant starch, and the dosage of the coarse cereals such as the oat, the tartary buckwheat and the highland barley in the total proportion is controlled within a proper range; and the noodles can be ensured to have a relatively good taste while the nutritional value and the blood sugar reducing effect are considered. The taste and flavor of the braised noodles after quick-freezing and reheating are improved by optimizing the formula and process of the braised noodles, and finally the braised noodle product with convenience and health is prepared.

The invention discloses moistening and smoothing composite probiotic powder and a preparation method thereof, and belongs to the technical field of functional foods. According to the probiotic powder, resistant dextrin and ultramicro-granulated psyllium husk powder are used as fiber matrixes, fried semen cassiae, fructus cannabis and radix polygonati officinalis are used as conditioning components, three prebiotics including fructo-oligosaccharide, galactooligosaccharide and stachyose are matched, and momordica grosvenori powder, freeze-dried mulberry powder and baked barley flour are used as auxiliary materials, so that the flavor and the taste are improved; the preparation method comprises the steps of low-temperature drying, 800-mesh superfine grinding, graded premixing, three-dimensional total mixing, whole grain screening and the like. According to the invention, the problems of easy caking, rough taste, heavy medicine flavor, poor solubility, strong irritation and the like of traditional like products are solved, and the obtained product is instant in water, fine and smooth, free of obvious medicine feeling, capable of mildly conditioning intestinal tracts and promoting smoothness, high in safety, suitable for long-term eating, stable in process and suitable for industrial production.

This invention provides a method for promoting robust seedling growth in Liangwang tea, relating to the field of artificial cultivation technology for Liangwang tea. The method involves treating seeds by burying them in river sand and fermented barley flour, sowing them in a seedling substrate supplemented with birch fermentation material, and irrigating them with a nutrient solution containing ingredients such as tamarind seed polysaccharides. This invention overcomes the shortcomings of existing technologies, effectively promoting seedling emergence in Liangwang tea and further enhancing root growth, achieving a high rate of robust seedlings in a shorter time.

The invention discloses low-GI rice and a preparation method thereof.The low-GI rice is prepared from, by weight, 55-65 parts of rice flour, 18-22 parts of highland barley flour, 12-16 parts of tartary buckwheat flour and 5-7 parts of chickpea protein powder, complex microbial inoculant fermentation liquor of lactobacillus plantarum and aspergillus niger spores accounting for 0.5-2% of the total amount of the raw materials is added, the fermented materials are input into a two-stage extruding machine, extrusion forming is conducted, and the low-GI rice is obtained. Therefore, the prepared low-GI recombinant rice is close to the traditional rice in taste and quality. According to the method disclosed by the invention, a three-in-one synergistic technical system of physical wall breaking pretreatment, sequential gas regulation and control fermentation and directional structure-effect extrusion is constructed, so that multi-type and high-efficiency in-situ construction of resistant starch RS3 and RS4 in recombinant rice is realized, and a rice product with a GI value stably lower than 50 and excellent taste is obtained.

The utility model discloses a slitting device for processing highland barley flour, which comprises a conveying belt supported on the ground through a support frame, connecting frames are fixedly connected to the outer walls of the two sides of the conveying belt, and the inner walls of the two connecting frames are rotatably connected with the same cutting roller through a fixing assembly. Connecting frames are fixedly connected to the outer walls of the two sides of the conveying belt, the inner walls of the two connecting frames are rotationally connected with the same cutting roller through fixing assemblies, a collecting box is arranged on one side of the cutting roller, a connecting plate is arranged at the end, close to an opening of the side wall, of the inner wall of the bottom of the collecting box through a connecting assembly, and a plurality of cleaning teeth are fixed to the outer wall of one side of the connecting plate. Each cleaning tooth is inserted between two adjacent cutting blades of the cutting roller; by arranging the collecting box, the cleaning teeth and the connecting plate, the side wall of a slice on the dividing roller can be scraped, so that dough possibly attached to the surface of the slice enters the collecting box, and the dough is prevented from being attached to the surface of the slice.

The application belongs to the technical field of animal feed, and particularly relates to an egg-laying chicken feed without soybean meal, and a preparation method and application thereof. The method comprises the following steps: S1, mixing wheat flour, barley flour, cottonseed meal and glutamic acid residue, crushing the granules to obtain broken material; and S2, mixing the broken material with corn, sunflower meal, corn gluten meal, pepper residue, granular stone powder, calcium hydrogen phosphate, soybean oil, compound enzyme, sodium chloride, sodium bicarbonate, egg methionine, lysine sulfate and threonine to obtain the egg-laying chicken feed without soybean meal. The application provides comprehensive essential amino acids, especially limiting amino acids such as lysine, egg methionine and threonine, by the synergistic combination of cottonseed meal, sunflower meal, corn gluten meal and glutamic acid residue, so as to meet the nutritional requirements of egg-laying chickens. The application granulates at a temperature of 75-85 DEG C, effectively degrades free gossypol in the cottonseed meal, reduces the content of free gossypol to less than 30 mg / kg in the finished feed, and eliminates the adverse effects on the health of egg-laying chickens.