39 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.

The utility model relates to a ready-to-eat grain product extrusion device, which is characterized in that when gelatinized grains need to be extruded and formed in the actual production and use process, the gelatinized grains can be firstly put into an extrusion mechanism through a feed port, and then the extrusion mechanism is operated to move the grains from the feed port to a discharge port; the grain is extruded into the required shape through the forming mold and discharged out of the forming mold, when the formed grain needs to be cut off, the cutting mechanism can be operated to cut off the grain, so that the required length and size are obtained, and when the cutting mechanism is used for operation, the grain is cut off through the cutting mechanism. The oil supply assembly conveys lubricating edible oil to all the oil outlets through the oil supply pipe, then the absorbing part absorbs the oil, and when the cutting mechanism passes through the oil penetrating holes, the oil on the absorbing part is smeared to the cutting mechanism through the oil penetrating holes, so that the cutting mechanism can better cut grains under the lubricating effect of the edible oil.

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.

Provided is an infant cereal product with reduced allergenic potential which can reduce the risk of allergy development in infants.

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 invention discloses modified starch applied to microencapsulated wheat germ oil and the wheat germ oil thereof, and belongs to the technical field of brewing cereal products. The modified starch is phosphoric acid and acetic acid esterified starch, the phosphoryl substitution degree of the modified starch is 0.03-0.07, and the acetyl substitution degree of the modified starch is 0.1-0.5; the microencapsulated wheat germ oil is of a double-layer embedding structure; the core material comprises wheat germ oil, lactobacillus plantarum, lactobacillus acidophilus and wheat germ polypeptide, the inner-layer wall material comprises lecithin, and the outer-layer wall material comprises modified starch. Modified starch with high light transmittance, high freeze-thaw stability and low gelatinization temperature is prepared and applied to preparation of the microencapsulated wheat germ oil, the wheat germ oil is treated through a lactobacillus biological fermentation method, and then the wheat germ oil, lecithin and the modified starch are prepared into the microcapsule wheat germ oil of a double-layer embedding structure. Therefore, the nutritional value and the storage quality guarantee period of the wheat germ oil are effectively improved.

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 discloses an intelligent system and method for mechanized production of coarse cereals, and relates to the field of coarse cereal production, the system comprises: a coarse cereal main mixing unit for mixing coarse cereals to obtain a first mixed material; the coarse cereal secondary mixing unit is used for performing secondary mixing on the first mixed material to obtain a second mixed material; a foreign matter detection unit; a conveying unit; a cleaning unit; a sorting and packaging unit; the monitoring unit is used for monitoring the uniform mixing degree of the first mixed material; and a central control unit. According to the invention, through a two-stage mixing strategy, on-line rapid detection is carried out by using a small batch of shunted samples, operation of a coarse cereal main mixing unit does not need to be interrupted, the problem of a detection blind area is solved, and real-time detection of the coarse cereal mixing uniformity is realized. Only when the distribution samples are proved to be qualified in mixing degree, the main mixing materials of the corresponding batch are allowed to enter the subsequent processing flow, so that the matching consistency of products is guaranteed from the source, and the quality of final coarse cereal products is effectively improved.

The invention belongs to the technical field of coarse cereal conveying, and particularly relates to a mixing and conveying device for producing coarse cereal food, which comprises a conveying device, a conveying cavity arranged in the conveying device and a feeding pipe extending to the conveying cavity, an air hole communicated with the conveying cavity is formed in the bottom of the impurity removing box, the interior of the impurity removing box is divided into a plurality of impurity cavities through a plurality of partition plates, a negative pressure pipe is arranged outside the conveying device, the impurity cavities are all communicated with an inner cavity of the negative pressure pipe, the negative pressure pipe is connected with a negative pressure assembly, and a belt is rotationally installed in the conveying device; first belt wheels are rotatably mounted in the two ends of the belt, second belt wheels are slidably mounted in the multiple impurity cavities, a cleaning block with a cavity and an opening in the top is slidably mounted in the conveying device, and the belt and the impurity removal box are both located in the cleaning block; and through accurate positioning and automatic dredging of the blockage point, continuous, stable and efficient operation of the dust removal system is ensured.

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.

The present invention relates to infant cereal products and uses thereof. In particular, the present invention relates to an infant cereal product that contributes to improving digestion, modulating healthy intestinal flora and improving nutrient absorption.

According to one aspect of the invention, a roller mill for comminuting a cereal product is made available which has at least one pair of milling rollers (2, 3). The roller mill moreover has a measuring device (11) with a plurality of temperature sensors, which are arranged distributed along a length of the first milling roller (2). The temperature sensors are arranged outside the first milling roller (2), i.e. not conjointly rotating therewith, but facing the surface of the milling roller and in immediate proximity thereto, in order to measure the temperature of the surface of the milling roller. The roller mill moreover has an electronic unit which is configured to output the temperatures measured by the sensors, according to the position or identity of the sensor, i.e. per sensor, and / or to control a roller mill process according to the temperatures measured by the sensors.

An infant cereal product comprises: a carbohydrate source; a lipid source; and a milk protein source comprising A2 beta-casein; wherein A2 beta-casein represents more than 50% by weight of the total beta-caseins present in the infant cereal product. The infant cereal product can aid in improving digestion, regulating healthy intestinal flora, and improving absorption of nutrients.

The invention discloses a recombined cereal product containing flaxseed embedded micro powder and a preparation method thereof.The preparation method of the recombined cereal product containing the flaxseed embedded micro powder comprises the following steps that S1, flaxseed micro-capsule slurry is prepared, specifically, flaxseed raw materials are subjected to micro-crushing under the low-temperature condition, and flaxseed micro-capsule slurry is obtained; flaxseed micro powder containing flaxseed gum, vegetable protein and dietary fiber is obtained; adding the flaxseed micro powder into water at 25-40 DEG C, and carrying out alternative treatment of shearing, stirring and standing, so that the flaxseed gum, the vegetable protein and the dietary fiber are gathered to form a flaxseed micro-capsule structure, and flaxseed micro-capsule slurry is obtained; s2, compounding of flaxseed microcapsule slurry and a cereal powder matrix: mixing cereal powder matrix raw materials with the flaxseed microcapsule slurry prepared in the step S1 according to a mass ratio of 90: 10 to 95: 5, and performing wet grinding under the condition that the temperature is not higher than 50 DEG C. The method can avoid the loss of nutritional ingredients at high temperature, reduce the glycemic index of the product, and avoid the influence on the taste at the same time.

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.

The present invention relates to infant cereal products and uses thereof. In particular, the present invention relates to infant cereal products having reduced sensitization potential and reducing the risk of developing allergy in infants.

This method for producing a heat-treated cereal powder comprises a step for pressurizing and heating a starting material composition containing 100 parts by mass of a cereal powder and 55 parts by mass of water using an extruder. The step is performed so as to satisfy at least one of the following condition 1 and condition 2. Condition 1: A starting material composition containing 100 parts by mass of a cereal powder and 55 parts by mass or more of water is pressurized and heated at a pressurized pressure of 200 kPa or more and a heating temperature of 80 DEG C or more. Condition 2: A starting material composition comprising 100 parts by mass of a cereal powder and 40 parts by mass or more of water is pressurized and heated at a pressurized pressure of 300 kPa or more and a heating temperature of 110 DEG C or more. The starting material composition may contain one or more substances selected from the group consisting of moisture-absorbing starting materials, amylases, and lipases. At least a portion of the cereal powder may be subjected to a heat-moisture treatment. A twin-screw extruder may be used as the extruder.

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 chitosan microparticle-vegetable protein emulsion microcapsule powder as well as a preparation method and application thereof. The preparation method comprises the following steps: dissolving food-grade chitosan in an acetic acid solution, adjusting the pH value to 5.5, adding a chitosanase solution, performing enzymolysis, centrifuging, collecting supernate, and performing freeze drying to obtain chitosan microparticles; the preparation method comprises the following steps: dissolving chitosan microparticles in deionized water, adding a vegetable protein solution and edible salt, carrying out homogenization treatment at 8000 rpm for 1 min, continuously stirring at 50 DEG C for 2-4 h, dropwise adding vegetable oil, continuously homogenizing at 8000-16000 rpm for 3 min to form a primary emulsion, and carrying out ultrasonic / supercritical treatment on the primary emulsion to form a stable emulsion; performing low-temperature vacuum spray drying on the emulsion to obtain chitosan microparticle-vegetable protein emulsion microcapsule powder; the cereal product realizes effective reduction of postprandial glycemic index, and is suitable for developing a new generation of healthy bread products.

1. Name of the Design Product: Packaging Bottle (Instant Cereal Product of Walnut, Sesame and Black Bean Powder). 2. Use of the Design Product: The design product is used as a packaging bottle for instant cereal products. 3. Design Key Points of the Design Product: The combination of shape and pattern. 4. Picture or Photograph that Best Illustrates the Design Key Points: Perspective view.

The invention relates to the related technical field of food processing equipment, and discloses a double-color cereal food extrusion puffing device which comprises a base, a first motor is arranged on one side of the top of the base, the output end of the first motor is in transmission connection with a multi-output-shaft gearbox, and an extrusion cylinder is fixedly arranged on one side of the multi-output-shaft gearbox; two sets of extrusion cavities are formed in the extrusion cylinder in an up-down distribution mode, two meshed screws are arranged in each set of extrusion cavities, one end of each screw is in transmission connection with the multi-output-shaft gearbox, and a die head is arranged on the side, away from the multi-output-shaft gearbox, of the extrusion cylinder. Two feeding ports are formed in the top of the side, close to the multi-output-shaft gearbox, of the extrusion cylinder, the two feeding ports communicate with the extrusion cavity, and feeding mechanisms are arranged at the tops of the feeding ports. Compared with the prior art, the device has the advantages that food safety is guaranteed, the coloring effect is good, the occupied space is small, and the production state is stable.

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.

This description provides a high-protein powder food composition that can be reconstituted to form a creamy, yogurt-like or shake-style food with optional inclusions, offering the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. In one approach, the food composition or powder food composition includes a synergistic combination of two or three distinct whey protein powders.

The plansifter or the grain purifying machine includes at least one sieve compartment with an arrangement of several sieve elements with sieves. The sieve compartments can be brought into oscillations in the form of circling movements. At least one of the sieves is designed as a flat body. The sieve holes are present as though-holes. The sieve can be present as a metal sieve with etched through-holes or the metal sieve can be manufactured by way of an additive method. The flat body sieve with through-holes significantly improves the efficiency of the fractionating process.

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.