16 results about "Cereal product" patented technology

A sieve device for plansifters includes a sieve frame for a sieve. The sieve device at positions which correspond to one another at the upper side and lower side forms an upper-side and lower-side stack structure respectively. The upper-side and the lower-side stack structure are matched to one another in the sense that on stacking several of the sieve devices, the upper sieve device is defined in its horizontal position relative to the lower sieve device. Herein, the upper-side stack structure include a first ramp and the lower-side stack structure a second ramp, wherein the first ramp and the second ramp are in contact with one another in a force-transmitting manner when a lower and an upper sieve device are stacked onto one another.

A food product that dries or is in dried form and has a noodle-like geometry, comprising at least one vegetable base mass consisting exclusively of crushed vegetables, wherein the product is free from flour, starch, cereal products, animal components and artificial binders, wherein the vegetable mass is transformed into a noodle-like structure by a mechanical shaping process and subsequently dried under defined conditions to produce a storable product that is ready for consumption by rehydration or brief cooking.

A method for manufacturing a composite material for packaging and tableware is disclosed. The method comprises forming a sheet from a grain-based composition, either by puffing the composition between matrices in a puffing chamber or by extruding a plasticized composition through a die. The resulting sheet, which has a porous matrix, is then laminated on at least one side with a protective film. Lamination may be performed using hot, cold, or wet techniques. The final laminated composite sheet, having a sandwich-type structure, can be cooled, cut into blanks, and subsequently formed into various articles such as trays, plates, and containers.

The purpose of the present invention is to maintain the activity of an enzyme while reducing proliferation of microorganisms that cause food deterioration in a state where the enzyme is dissolved in water. The present invention provides a food composition that satisfies all of the following requirements (a)-(d). (a) The moisture content in terms of wet mass is 20 mass% or more. (b) The pH at 20°C and 1 atm is more than 4.0. (c) The titratable acidity of the food composition when measured by a measurement method A is 0.1 mass% or more. Measurement method A 10 g of the food composition is accurately collected and diluted 10-fold with ion-exchanged water, 0.08 ml of a 3.1% phenolphthalein solution serving as an indicator is added to the diluted solution (100 g), the resulting solution is neutralized by titration with a 0.1 mol / L sodium hydroxide liquid having a known titer, and the titratable acidity is determined by the following formula.　Titratable acidity (mass%) of food composition={(60.05×0.1×F×V)×100} / {collection quantity (10 g)×1000} 60.05: Molecular weight of acetic acid 0.1: Molar concentration (mol / L) of sodium hydroxide solution F: Titer of 0.1 mol / L sodium hydroxide solution V: Titration amount (mL) of 0.1 mol / L sodium hydroxide (d) The following requirements (i) and / or (ii) are satisfied. Requirement (i) The following formula is satisfied: 4Y+X≥10 (provided that X≥3 and Y>0.03 are satisfied), where X g represents the amount of sodium chloride equivalent per 100 g of water of the food composition, and Y g represents the content of non-dissociated acetic acid per 100 g of water of the food composition. Requirement (ii) The amount of sodium chloride equivalent per 100 g of water of the food composition is 3.0 g or more, and the ethanol content per 100 g of water of the food composition is 8.0 g or more.

The invention relates to the technical field of food analysis and detection, in particular to a kit for detecting starch content and a detection method. The kit comprises 4000 to 7000 U / mL of heat-resistant alpha-amylase, 3000 to 6000 U / mL of amyloglucosidase, a GOPOD color developing reagent, a GOPOD color developing reagent buffer solution, a 1.0 mg / mL D-glucose standard solution and a standardized starch sample, and all the reagents are subpackaged in sealed bottles. The kit for detecting the starch content and the detection method have the advantages of simplicity and convenience in operation, rapidness in detection, accurate result, good stability and the like; the application range is wide, and the total starch content in various food, feed, plants and cereal products can be detected.

This invention relates to the field of grain food processing, specifically to a formula for a health-promoting grain product that is both food and medicine. By weight, it comprises 80-120 parts whole grain powder, 4-9 parts goji berry powder, and 3-6 parts black sesame powder. The whole grain powder is selected from one or more of whole wheat flour, oat flour, quinoa flour, black rice flour, brown rice flour, buckwheat flour, and highland barley flour. The formula may also include red date powder, fox nut powder, lotus seed powder, chia seed powder, pumpkin seed powder, and xylitol as needed. This invention, by combining goji berry powder and black sesame powder with the whole grain powder in specific amounts, achieves a balance between satiety and metabolic stability in the product without adding exogenous sugar-controlling modifiers, resulting in a natural taste and prominent grain flavor.

Provided herein are flavor substance (FM) concentrated products derived from fermentation sources of cereals and / or cereal products, methods of making the same, and edible compositions comprising the concentrated products. In particular, the flavor substances provided herein are flavor substances derived from cereals, cereal products, and / or agricultural by-products or waste streams produced during cereal processing or cereal product production.

1. Name of the product in this design: Packaging box (buckwheat tea and cereal products). 2. Purpose of this design: For packaging buckwheat tea and cereal products. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention discloses a method for preparing enzymolysis cereal powder. The method comprises the following steps: 1) mixing raw materials with water to obtain slurry; (2) carrying out enzymolysis on the slurry by using protease to degrade gluten in the raw materials; the raw materials are selected from one or two of cereals and cereal products; the protease comprises a Pv-PEP1 protein or a biological material related to the Pv-PEP1 protein, and an amino acid sequence of the Pv-PEP1 protein comprises a sequence as shown in SEQ ID NO: 4. The protease Pv-PEP1 disclosed by the invention can keep 70% or above of the maximum activity at a neutral pH value and 30-50 DEG C, the pH and the reaction temperature do not need to be additionally adjusted in the processing process, and the degradation effect on gluten in cereals or products thereof is far superior to that of currently reported aspergillus niger proline specific endo protease (AN-PEP) and similar commercially available products; obvious technical advantages and wide application prospects are shown.

According to one aspect of the invention, there is provided a roller mill for reducing the size of a cereal product, the roller mill comprising at least one pair of grinding rollers (2, 3). The roller mill further comprises a measuring device (11) having a plurality of temperature sensors (51) arranged in a manner distributed along the length of the first grinding roller (2). The temperature sensor (51) is arranged outside the first grinding roller (2), i.e. Not rotating together with the grinding roller, but in a manner directed towards and immediately adjacent to the surface of the grinding roller, in order to measure the temperature of the surface of the first grinding roller (2). The roller mill further comprises an electronics unit (52) configured to output the temperature measured by the sensors as a function of the position or identity of the sensors, i.e. Each sensor, and / or to control the process of the roller mill as a function of the temperature values measured by the sensors.

1. Name of the designed product: packing bag. 2. Use of the designed product: used for containing crop products such as cereal products. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best showing the design points: front view. 5. The designed product is a thin product, and other views are omitted.

This application discloses grain raw materials, grain products, their preparation methods, and applications, belonging to the field of food technology. The preparation method of the grain raw materials includes the following steps: steaming and pressing the grains into flakes, the thickness of which is 1mm-3mm; mixing the grain flakes with water to prepare a solid-state fermentation substrate; mixing the solid-state fermentation substrate with amylase, saccharifying enzyme, and yeast, and sequentially performing aerobic solid-state fermentation and anaerobic solid-state fermentation. This application, by steaming and pressing the grains into flakes, and then sequentially performing aerobic and anaerobic solid-state fermentation with amylase, saccharifying enzyme, and yeast, can promote the aerobic reproduction of yeast, improve enzymatic hydrolysis and fermentation efficiency, significantly increase the β-glucan content of the grain flour, improve its gelatinization characteristics, reduce its viscosity, increase its solubility, enhance its taste and digestibility, and add complex aromas.

A plansifter includes at least one sieve compartment with an arrangement of several sieve devices with sieves. The sieve device includes a sieve frame and an insert frame with the sieve which is fastened thereon. The sieve frame forms a circumferential side wall and an inwardly projecting rest, on which the insert frame lies, such that the sieve lies within the circumferential side wall. The circumferential side wall surrounds the sieve at the outer side, along an outer delimitation (edge or the like) of the sieve. The sieve lies below an upper edge of the circumferential side wall. The sieve frame thus forms a trough in which the insert frame with the sieve lies.

This invention discloses an industrial conveying device for inspecting finished cereal products, relating to the field of industrial processing and intelligent manufacturing of cereal foods. An external docking component is installed on the outer side of the upper end of the supporting base, and a transmission belt assembly is installed on the inner end of the supporting base via a motor. A bearing inclined component is rotatably connected to the upper end of the supporting base. This industrial conveying device for inspecting finished cereal products, with the bearing inclined component, transmission belt assembly, and contacting movable component combined into an inverted "V"-shaped inclined bearing and conveying mechanism, uniformly conveys bagged or tubular packaged products for inspection. The external docking component allows the material to be conveyed to be pushed along its outer side towards the center of the device, thus cooperating with subsequent guiding structures and preventing misalignment, stacking, or jamming during conveying. This ensures that subsequent inspection equipment accurately obtains the position and orientation of the inspection object during the conveying process, preventing missed inspections or misjudgments and guaranteeing the quality of conveying.

This application discloses a freeze-dried instant prickly pear cereal product with zero additives and high vitamin C content, belonging to the field of food processing technology. This product is composed of 80-120 parts of cereal base powder, 0.8-2.0 parts of konjac flour, and 15-25 parts of prickly pear nutritional ingredients, combined with 20-45 parts of drinking water. The entire process eliminates frying and high-temperature drying, removes cassava components, and does not add any artificial additives. It employs a 98℃ low-temperature gentle steam pre-cooking and shaping process, a 30℃-35℃ constant-temperature prickly pear juice low-temperature penetration activation process, and a -30℃--40℃ ultra-low temperature vacuum freeze-drying process, combined with nitrogen-sealed packaging to obtain the finished product. This fills the market gap for high-nutrition, natural prickly pear freeze-dried instant cereal.

The present invention relates to a plant-based alternative milk and a method for manufacturing same, the milk comprising a processed legume product, a processed cereal product, a processed nut product, a processed coconut product, and one or more flavor ingredients selected from the group consisting of butanoic acid, 2-pentanone, octanal, benzaldehyde and δ-undecalactone.