711 results about "Gluten" patented technology

The invention discloses a formula, a preparation method and application of high-protein low-GI non-fried instant noodles. The high-protein low-GI non-fried instant noodles are prepared from the following raw material components in parts by weight: 60-75 parts of wheat flour, 10-15 parts of modified wheat bran powder, 10-15 parts of pea protein powder, 7-10 parts of vital gluten, 5-10 parts of egg white powder, 1-2 parts of table salt, 1-3 parts of resistant dextrin, 0-1.5 parts of TG enzyme and 37-56 parts of water. The high-protein low-GI non-fried instant noodles can be prepared by dough kneading, fermentation, rolling, cutting, curing and drying according to the formula. According to the invention, the problems of high fat content, high calorie, rough taste, unbalanced nutrition, relatively high GI value and the like of the existing instant noodles can be improved.

The application provides a wheat flour wet gluten content main effect site and SNP marker and application, and belongs to the wheat breeding technical field, and mainly provides SNP molecular markers Marker45889, Marker45896, Marker45348, Marker45403, Marker45397 and Marker45431, and the SNP site provided by the application has important significance for detecting and breeding wheat flour high FWG varieties, lines and breeding materials, and molecular markers can be developed according to the SNP site, so that the wheat quality breeding efficiency is accelerated.

The invention discloses a brewing method of sugar-free soy sauce, which comprises the following steps: S1, respectively moistening bean slices, puffed vital gluten and fried wheat with water, uniformly mixing, cooking, cooling, inoculating a composite strain containing composite aspergillus oryzae, rhizopus, mucor and saccharified aroma-enhancing yeast, and culturing to prepare high-quality soy sauce yeast; s2, adding water into the puffed vital gluten, mixing, and inoculating protease and pullulanase to prepare enzymolysis mash; s3, supplementing water to the enzymolysis mash to prepare an enzymolysis mash mixed solution, mixing the enzymolysis mash mixed solution with soy sauce koji, ventilating, stirring and fermenting, and transferring into a fermentation tank for fermenting; and S4, squeezing the fermented soy sauce mash to obtain the low-sugar soy sauce with low sugar content. S5, inoculating the low-sugar soy sauce into rhodotorula mucilaginosa for secondary fermentation, and sterilizing and refining after fermentation to obtain a finished product of sugar-free soy sauce; the taste is delicious, and the total sugar content is 1t; 0.5 g / 100mL, and amino acid nitrogen is greater than or equal to 1.2 g / 100mL; the product disclosed by the invention meets the '0' sugar soy sauce standard specified by GB 28050-2011. The production of the sugar-free soy sauce can be realized on the basis of the existing equipment of a soy sauce factory.

The utility model discloses an automatic gluten penetrating, cutting and pulling device which comprises a machine table, a stick feeding component, a clamping component, a feeding component, a stick pushing component, a material pushing component, a cutting component and a material taking component, the machine table is provided with a top plate, and the top plate is provided with a strip-shaped groove, and the automatic gluten penetrating, cutting and pulling device is characterized in that the stick feeding component comprises a stick feeding mechanism and a stick containing mechanism; the front end of the stick feeding mechanism and the front end of the stick containing mechanism form a blanking channel, and the blanking channel is arranged right above the strip-shaped groove; the swab feeding mechanism comprises a swab feeding support, a connecting shaft, two ratchet wheels and a swab feeding driving mechanism, the two ends of the connecting shaft are rotationally installed on the swab feeding support, the two ratchet wheels are installed on the connecting shaft at intervals, the swab feeding driving mechanism drives the connecting shaft to rotate, the two sides of the swab feeding support are connected with the two sides of the swab containing mechanism, and the connecting shaft is parallel to the strip-shaped groove; and the outer surface of the rear end of the ratchet wheel is arranged in the blanking channel. The gluten penetrating, cutting and pulling efficiency and stability are improved.

The invention discloses fermented lactobacillus mucus Z-15 and application thereof in preparation of fermented bread, belongs to the technical field of microorganisms, and provides the fermented lactobacillus mucus Z-15 which is preserved in the China Center for Type Culture Collection on January 5, 2024, the preservation address is Wuhan University, Wuhan, China, and the preservation number is CCTCC NO: M2024024. The method for preparing the fermented bread comprises the following steps: mixing the fermented lactobacillus mucus Z-15, sterile water and high gluten flour, and standing to obtain sour dough; mixing with high gluten flour, kluyveromyces marxianus GY-8, white granulated sugar, salt and water, then adding butter, standing for fermentation, performing secondary fermentation to obtain bread dough, and baking to obtain the fermented bread. According to the method disclosed by the invention, the flavor of the bread obtained by co-fermentation of the lactobacillus mucus Z-15 and the kluyveromyces marxianus GY-8 is remarkably improved.

The purpose of the present disclosure is to provide; noodles that do not require an acid solution treatment of noodle dough containing an alginic acid ester, have good loosening properties when being eaten, and exhibit a good texture with elasticity and chewiness; and a method for producing same.　Provided is a method for producing noodles, the method comprising a raw material mixing step, a noodle-making step, a gelatinization step, and a drying step, wherein a raw material in the raw material mixing step contains a raw material powder containing starch and / or grain flour that is substantially free of gluten (the raw material powder containing starch and / or grain flour that is substantially free of gluten does not include wheat flour), an alkali agent, and an alginic acid ester, the raw material is mixed with water to produce noodle dough in the raw material mixing step, the pH of a suspension of noodles obtained in the drying step is greater than 6.5 and not greater than 9, and an acid solution treatment is not carried out or is carried out after the gelatinization step.

The invention discloses high-proportion nutritional tartarian buckwheat noodles and a processing technology thereof, and relates to the technical field of tartarian buckwheat noodles. The high-proportion nutritional tartarian buckwheat noodles are composed of basic components and other components; the basic component consists of the following raw materials in parts by weight: 22-26 parts of microwave tartary buckwheat whole flour, 33-39 parts of extruded tartary buckwheat whole flour, 31-37 parts of flour and 5-7 parts of artemisia desertorum powder; the other components are added according to the following proportions by taking the amount of the basic components as the basic amount: 0.8-1.2% of table salt, 38-42% of water, 6-8% of vital gluten, 0.2-0.3% of konjac glucomannan and 0.18-0.26% of sodium carbonate. According to the tartary buckwheat noodles prepared by the formula disclosed by the invention, the proportion of tartary buckwheat is high and reaches about 60%, and the tartary buckwheat is subjected to pre-gelatinization treatment, so that the bitter taste is reduced; the noodles are good in taste, color, luster and appearance and not prone to breakage and muddy soup, the cooked breakage rate is 0%, and the cooking loss rate is only 12.4%.

The invention belongs to the technical field of food, and discloses low-GI highland barley bread and a preparation method thereof. The low-GI highland barley bread is characterized by comprising the following raw materials in percentage by weight: 12%-28% of highland barley compound powder, 10%-24% of wheat flour, 0.6%-1% of stachyose compound prebiotic powder, 10%-13% of vital gluten, 6%-9% of a sweetening agent, 0.3%-0.5% of a modifying agent, 0.03%-0.15% of a preservative, 0.3%-0.5% of an emulsifying agent, 1%-2% of glycerol and 6%-8% of eggs. 4%-5% of butter, 1%-2% of yeast, 25%-30% of water and 0.4%-0.5% of salt. The low-GI highland barley bread prepared from the highland barley compound powder provided by the invention not only can meet the nutritional requirements of consumers for staple food bread products, but also better meets the health demands of the consumers for stabilizing and controlling sugar.

A food product comprises L-lysine butyrate. The food product does not contain gluten and is not a baked product. Alternatively, the product is an oral dosage form comprising 25 mg to 5.0 g L-lysine butyrate. The oral dosage form is a tablet, a capsule, or a sealed packet containing powder. In another alternative, orally administering L-lysine butyrate may be used to: supplementing butyrate, provide a nootropic effect, treat a condition, losing weight, improve cognition, induce or maintain ketosis, improve athletic performance, or treat or mitigate mild-to-moderate pain.

The invention belongs to the technical field of preparation of corn oligopeptide, and particularly relates to a preparation method of corn oligopeptide, which comprises the following steps: by taking corn protein powder as a raw material, carrying out ethanol-alkali composite pretreatment to obtain a corn protein solution; the corn protein liquid is pretreated through three-stage cooperative treatment of ultrasonic waves, microwaves and high-pressure homogenization; feeding the pretreated corn protein liquid into a three-area circulation type membrane reactor to carry out space-time coupling catalytic reaction; key parameters are monitored in real time through an online monitoring system, and technological conditions are dynamically regulated and controlled through an AI model; after the reaction is finished, performing membrane separation purification and drying to obtain a corn oligopeptide finished product; the utilization rate of the corn protein powder is improved, and high-value utilization of agricultural product processing byproducts is realized; the corn protein enzymolysis efficiency is improved; the bitterness value does not exceed 1; the corn oligopeptide prepared by the preparation method of the corn oligopeptide is applied to the preparation of blood pressure reducing functional food and the preparation of antioxidant cosmetics.

The invention provides a flower cake and a preparation method thereof. The preparation method comprises the following steps: preparing a water-oil crust: uniformly mixing high-gluten flour, low-gluten flour, dendrobium nobile powder, powdered sugar, butter powder and ice water, and stirring until the surface is smooth and loose to obtain the water-oil crust; bakery shortening preparation: low-gluten flour and lard oil are uniformly mixed and kneaded into dough; preparing stuffing, namely uniformly mixing any one or a combination of dendrobium flower stuffing, rose flower stuffing and pineapple stuffing; stuffing wrapping and forming: wrapping the water-oil wrapper into the bakery shortening for three times, then rolling up and cutting the cake wrapper, loosening, rolling into the cake wrapper, putting the stuffing, wrapping, and rolling into a cake shape; and baking. The preparation method has the advantages that the content of trans-4-decenal and delta-decalactone is effectively increased and the flavor characteristic of the flower cake is improved by making the flower cake with the dendrobium flower mixed stuffing; the flower cake has remarkable texture characteristics.

The invention relates to the technical field of crop cultivation, and discloses a matched cultivation method for strong gluten wheat seed production and application thereof.The method comprises the steps that soil improvement before sowing is conducted, specifically, deep ploughing, organic fertilizer and compound fertilizer application and medium trace element supplement are conducted; then optimizing fertilization management, and applying a potassium fertilizer by nitrogen and sulfur combined application, adjusting a nitrogen fertilizer application strategy and applying the potassium fertilizer by stages; then an optimized sowing technology is implemented; then, precise irrigation and moisture regulation are conducted, the irrigation opportunity and times are optimized, and moderate deficiency of the soil is kept in a specific period; and finally, carrying out comprehensive pest control in parallel or in corresponding stages in the whole growth cycle. By integrating key measures such as soil improvement, scientific fertilization, fine seed close planting, precise irrigation and comprehensive plant protection, a set of synergetic and efficient strong gluten wheat seed production technology system is established, the seed yield and quality are remarkably improved, and the problems of unstable quality, low nutrient utilization rate, water resource waste, insufficient pest control and the like are solved.

The invention relates to the technical field of food processing, and discloses low-GI radix puerariae whole flour noodles and a preparation process thereof, and the low-GI radix puerariae whole flour noodles are prepared from the following raw materials in parts by weight: 76-84 parts of wheat flour, 6-14 parts of radix puerariae whole flour, 10 parts of auxiliary material powder, 0-10 parts of vital gluten, 0.1-0.4 part of konjac powder and 1 part of table salt. The auxiliary material powder is composed of buckwheat powder and red bean powder, and the weight ratio of the buckwheat powder to the red bean powder is 9: 1. The content of glucomannan in the konjac powder is more than or equal to 80%. By adopting the raw material formula consisting of the wheat flour, the radix puerariae whole flour, the auxiliary material powder, the vital gluten, the konjac powder and the table salt according to specific parts by weight, all the raw materials have a synergistic effect to form the low-GI radix puerariae whole flour noodles, so that the defects that most of the traditional noodles adopt single grain flour as a main raw material, the raw material composition is single, and the production cost is low are overcome. Therefore, the product is single in nutrition and is difficult to meet the low-GI diet requirement.

The invention provides a feed for increasing dark red body color of goldfish and a preparation method of the feed, and relates to the field of fish feeds. The feed comprises the following raw materials in percentage by mass: 1-20% of fish meal, 5-20% of euphausia superba powder, 5-30% of corn flour, 2-20% of chrysanthemum powder, 10-30% of flour, 10-20% of vital gluten, 1-5% of bee pollen, 1-10% of carrot powder, 3-20% of chili meal, 0.1-3% of astaxanthin, 1-10% of spirulina, 1-10% of haematococcus pluvialis, 1-10% of phaffia rubra, 1-8% of fish oil and 0.1-3% of choline chloride. 0.01-3% of composite vitamins and 0.01-5% of composite minerals. After the feed is fed for a long time, the red brilliance and the brightness of the body color of the dark red goldfish can be improved, and the dark red goldfish can present a more beautiful swimming posture and a ruddy color.

The invention provides crab feed capable of improving the quality of crab cream. The feed is prepared from the following raw materials in parts by weight: 15-25 parts of white fish meal, 10-15 parts of fermented soybean meal, 50-60 parts of squid visceral meal, 45-50 parts of krill meal, 25-30 parts of beer yeast, 200-220 parts of high gluten flour, 45-50 parts of wheat bran, 10-20 parts of soybean lecithin oil, 5-10 parts of a vitamin premix special for crabs and 5-10 parts of a mineral premix special for crabs. According to the crab feed capable of improving the quality of the crab cream, on the basis of ensuring the ingestion and intestinal health of crabs, conditions are created for efficient nutrient absorption and utilization, then gonad development and flavor substance accumulation are driven through key substances, meanwhile, a three-dimensional anti-oxidation and immune protection system runs through all the time, the body health is guaranteed, and the crab feed has the effects of improving the crab cream quality and improving the crab cream quality. The method has the advantages of simple operation, stable color and flavor of the crab cream, sufficient energy supply in the whole process, and synergistic operation of all the systems, so that the disease resistance and survival rate of crabs are improved, and the accumulated nutrient substances are efficiently converted into the plump degree, delicious flavor and attractive color of the crab cream.

The invention belongs to the field of food processing, and provides quick-rehydration noodles and a preparation method thereof.The quick-rehydration noodles are prepared from, by mass, 100 parts of flour, 3-10 parts of vital gluten, 3-10 parts of porous starch-gelatin compound and 3-10 parts of dextrin; the porous starch-gelatin compound is obtained by fully dissolving and uniformly mixing porous starch and gelatin in water according to a mass ratio of 1: (0.5-2), and the solid content of the porous starch-gelatin compound is 25-40%. The rapid rehydration surface strip has a porous structure, is high in heat conductivity coefficient, can reduce rehydration time, realizes rapid rehydration, and improves water absorption.

The utility model discloses a high water-adding kneading dough kneading machine, which comprises a rack, a dough kneading pot body, a dough kneading motor and a control device, the dough kneading pot body, the dough kneading motor and the control device are arranged on the rack, a pot cover assembly capable of being opened and closed is arranged on the dough kneading pot body, the control device is electrically connected with the dough kneading motor, and a dough kneading main shaft is arranged in the dough kneading pot body along the axial direction. The dough kneading main shaft is connected with a transmission main shaft located on the outer side of the dough kneading pot body, the transmission main shaft is in driving connection with a dough kneading motor, and a left spiral stirring shaft and a right spiral stirring shaft are further arranged on the dough kneading main shaft and are arranged front and back in the axial direction of the dough kneading main shaft; the left spiral stirring shaft and the right spiral stirring shaft are arranged on two sides of the transmission main shaft through a radial connecting arm fixed on the transmission main shaft, and a plurality of kneading balls are respectively arranged on the left spiral stirring shaft and the right spiral stirring shaft. The dough mixer well solves the problems that a traditional dough mixer is little in added water, poor in integration of flour and water and incapable of forming a gluten network, and can be used for processing various flour products.

The invention provides cold noodle premixed flour, cold fresh cold noodles and a making method of the cold fresh cold noodles, and belongs to the technical field of cold noodle processing. The cold noodle premixed flour comprises the following components in parts by weight: 60-80 parts of wheat starch, 10-25 parts of medium gluten wheat flour, 5-15 parts of vital gluten, 0.5-1 part of edible salt and 0.5-1.5 parts of a compound modifier. The preparation method of the cold fresh cold noodles comprises the following steps: blending the cold noodle premixed flour in the first aspect with water according to a ratio of 1: 2 into powder slurry, and stirring for a certain time; cooking and steaming at the temperature of 110-120 DEG C for 1 minute; and sequentially carrying out primary cooling, enzyme preparation spraying and secondary cooling on the cured semi-finished product. The cold noodle premixed powder provided by the invention is used for preparing cold noodles, so that the processes of dough kneading and dough washing can be omitted, the water consumption and sewage discharge amount for cold noodle production are reduced, the cold noodle preparation process is simplified, the production efficiency is improved, the shelf life of the prepared cold noodles can be prolonged to 7 days after refrigeration, and the cold noodles keep relatively good soft and tough mouth feel under the refrigeration condition and have a remarkable anti-aging effect.

The utility model discloses a gluten bisection machine. The gluten bisection machine is characterized by comprising a rack, the gluten conveying mechanism is installed on the machine frame, the gluten conveying mechanism comprises a material bin and a conveying assembly, and the right end of the conveying assembly is arranged in the material bin; the top face of the conveying assembly is obliquely arranged upwards from right to left. The bisection mechanism is installed on the portion, above the left portion of the stock bin, of the rack, the bisection mechanism comprises an upper cutter assembly and a lower cutter assembly, a plurality of upper annular cutters are arranged on the upper cutter assembly at intervals, a plurality of lower annular cutters are arranged on the lower cutter assembly at intervals, and the upper annular cutters and the lower annular cutters are oppositely arranged. The upper annular cutter and the lower annular cutter are arranged in a staggered mode. According to the automatic gluten bisection device, automatic gluten bisection is achieved, the labor intensity of operators is reduced, and the gluten bisection efficiency is improved.

The invention relates to black rice sugar-stabilizing health-preserving rice noodles and a preparation method thereof, and belongs to the technical field of rice noodle processing. The black rice sugar-stabilizing health-preserving rice noodles are prepared from the following raw materials in parts by weight: 40-75 parts of long-shaped rice flour, 10-18 parts of black rice flour, 4-12 parts of sugar-stabilizing rice flour, 8-15 parts of mung bean starch, 4-8 parts of vital gluten, 2-5 parts of black bean flour and 18-22 parts of water. By optimizing the preparation raw materials of the rice noodles, the novel low-GI rice noodles with the long-shaped rice as the main raw material are researched and developed, the low-GI rice noodles have the low GI value and the good texture and cooking characteristics, the requirements of consumers for the taste of traditional rice noodles can be met, healthier choices are provided, the development trend of current healthy diet is met, and the rice noodles have the good market prospects. And the application value is very high.

The invention discloses high-purity oat beta-glucan frozen dough as well as a preparation method and application thereof, and belongs to the technical field of food processing and freezing. The preparation method comprises the following steps: mixing medium gluten wheat flour and self-made oat beta-glucan according to a specific ratio, kneading, fermenting, quickly freezing, freezing and storing, and the like, so as to prepare the frozen dough. The self-made oat beta-glucan is added, so that the anti-freezing performance, gluten network stability and yeast activity protection capability of frozen dough are remarkably improved, and meanwhile, the nutritional characteristics and sensory quality of the finished steamed buns are improved. The method solves the problems that existing frozen dough is insufficient in freezing resistance and poor in long-term freezing storage stability, and has high application value and market prospects.

The invention discloses a Keap1 inhibition type rice glutenin antioxidant peptide and a preparation method and application thereof, and relates to the technical field of functional foods.The preparation method of the Keap1 inhibition type rice glutenin antioxidant peptide comprises the following steps that rice glutenin powder and water are mixed to be uniform, pretreated through a physical modification method and then added with water to be properly diluted, pH is adjusted, and the Keap1 inhibition type rice glutenin antioxidant peptide is obtained; and adding protease with hydrophobic amino acid cleavage site specificity to carry out enzymolysis for 1-8 hours at 40-65 DEG C, then adding flavourzyme to carry out enzymolysis for 1-8 hours, carrying out enzyme deactivation and centrifugation, and drying the supernatant to obtain the rice gluten antioxidative peptide. Physical pretreatment is combined with a two-step enzymolysis method to carry out restrictive enzymolysis on the rice glutenin, and the obtained zymolyte is high in antioxidant activity, can inhibit oxidative stress by activating an Nrf2 / Keap1 signal channel, and can be used for preparing antioxidant and anti-aging foods, medicines, health care products and cosmetics.

The invention relates to a compound feed capable of improving summer high-temperature resistance of haliotis diversicolor and a preparation method of the compound feed, and belongs to the field of aquatic feed. The compound feed disclosed by the invention is prepared from the following raw materials: dl-alpha-tocopherol and selenium-enriched yeast. The green disc abalone compound feed comprises the following basic components: fish meal, soybean meal, vital gluten, high gluten flour, fish oil, soybean lecithin, composite vitamins, composite minerals, beer yeast, kelp powder, vitamin C, choline chloride, sodium alginate, monocalcium phosphate, ethoxyquin and microcrystalline cellulose. Dl-alpha-tocopherol and selenium-enriched yeast are added as additives on the basis of the basic raw materials. The invention further provides a preparation method of the green disc abalone oversummer feed. The prepared finished feed can reduce the accumulative death rate of the green disc abalone in the summer culture period, and solves the problem of safe summer crossing of the green disc abalone.

The invention provides low-GI healthy hulless oat premixed dumpling flour without starch-containing wheat flour and a preparation method of the low-GI healthy hulless oat premixed dumpling flour, and belongs to the technical field of food processing. According to the premixed flour, hulless oat flour is used as a main material, buckwheat flour, soybean meal, sesame powder, multiple kinds of protein (soybean protein, vital gluten and egg white protein) and konjaku flour, flaxseed powder, radix puerariae powder, semen cassiae powder and other natural ingredients are matched, and the boiled dumpling wrappers are prepared through the processes of scientific raw material matching, mixing and smashing, drying and the like. The technical problems that dumpling wrappers made of high-proportion hulless oat flour are difficult to form, are not resistant to boiling and are not formed when the wrappers are broken during boiling under the condition that wheat flour containing starch, edible gum and the like are not added are solved, and the formability, the chewiness, the elasticity and the ductility of the dumpling wrappers are remarkably improved. The product has the characteristic of low glycemic content and good processability, and is suitable for diabetics and healthy diet demanders.

The invention provides anti-moisture absorption pineapple whole fruit powder and a preparation method thereof, and belongs to the technical field of food processing. An anti-moisture-absorption agent used for the anti-moisture-absorption pineapple whole fruit powder is prepared from pineapple pomace powder, vital gluten and maltodextrin according to the mass ratio of (0.05-0.15): (0.1-0.3): 1, pineapple juice and the anti-moisture-absorption agent are mixed to obtain mixed feed liquid, the mixed feed liquid is homogenized, subjected to dynamic high-pressure microjet treatment and subjected to spray drying, and the anti-moisture-absorption pineapple whole fruit powder is obtained. Wherein the addition amount of the anti-moisture-absorption agent is 60-80wt% of the solid content of the pineapple juice. The pineapple pomace powder and the vital gluten are innovatively introduced to partially replace maltodextrin, so that the problem that the sensory quality such as aroma, flavor, color and the like of the fruit powder is reduced due to excessive use amount of the maltodextrin is solved; the raw materials are natural, healthy, low in price and easy to obtain, the content of dietary fibers and protein of the finished product is increased, and the nutritional value is higher.

The invention relates to a preparation method of Chinese yam fine dried noodles and belongs to the field of Chinese yam fine dried noodle preparation. The preparation method comprises the following steps: grinding pulped Chinese yam by a colloid mill to obtain Chinese yam primary pulp with the water content of 70-75%, kneading the Chinese yam primary pulp and wheat flour, curing, and calendaring to obtain the Chinese yam fine dried noodles. According to the preparation method of the Chinese yam fine dried noodles, a colloid mill is used for grinding Chinese yams, the granularity of the Chinese yams can be properly reduced, the water absorption rate of the Chinese yams can be increased, meanwhile, Chinese yam components can be embedded into gluten networks more easily, the nutritional value of the Chinese yams is guaranteed, the damage effect on the gluten networks is reduced, and then the texture and the eating quality of the Chinese yam fine dried noodles are improved.

The application discloses a G101T SNP related to wheat wet gluten content, which is located at the physical position 80813538 bp of the 6A chromosome in the Chinese spring wheat genome IWGSC RefSeq v1.0, and the genotype is G or T. The application develops a KASP marker and a KASP primer group for identifying the wheat wet gluten content based on the SNP site, and provides a method for identifying or assisting in identifying the wheat wet gluten content, and it is found through the method that the wheat wet gluten content of the G101T SNP site genotype TT is higher than or higher than the wheat wet gluten content of the genotype GG. The application has important theoretical significance and economic value for utilizing molecular marker assisted selection to obtain wheat germplasm or breeding offspring materials with higher wet gluten content.

The invention relates to a dehydration-free low-calorie konjac composite noodle and a preparation method thereof, and belongs to the technical field of konjac noodle processing, the composite noodle is composed of 40%-60% of konjac powder, 20%-40% of vital gluten, 0.2%-0.9% of trehalose, 0.05%-0.15% of edible calcium salt and less than or equal to 65% of water, and the dry weight ratio of the konjac powder to the vital gluten is 1: (0.5-1.5). The trehalose accounts for 0.5%-1.5% of the dry weight of the konjac powder. The preparation method comprises the following steps: in the premixing process, the konjac powder is sieved and then is mixed with the vital gluten in a negative pressure environment at different speeds; the hydration process adopts three-stage gradient water injection synchronous jet flow to inject a trehalose solution; in the mixing process, a network is constructed through three-section temperature control of a double-screw extruder; in the shaping process, the dough blank is soaked in 0.1%-0.3% calcium salt solidification liquid, treated for 8-12 minutes in a turbulent flow environment at the temperature of 25-35 DEG C and periodically turned over; and finally rinsing and draining to obtain a finished product.

The present invention primarily concerns a process for producing a plastic material, comprising the steps (i) providing a corn gluten source and a first liquid phase comprising an organic solvent; (ii) extracting solvent-soluble components of the corn gluten source into the first liquid phase; (iii) precipitating a first fraction of the solvent-soluble components out of the first liquid phase, resulting in a second solid phase including the first fraction of the solvent-soluble components and a second liquid phase including a second fraction of the solvent-soluble components; (iv) separating the second solid phase and the second liquid phase; and (v) recovering a flexible plastic material from the second liquid phase or recovering a hard plastic material from the second solid phase.

The invention discloses a method for making smooth cold noodles by utilizing the high gluten characteristic of red bald wheat flour, which comprises the following steps of: firstly inspecting and automatically kneading to form tough dough, then mechanically washing the dough to separate out high-elasticity gluten and starch slurry, then precipitating the starch slurry, regulating the concentration, forming a uniform thin layer on an oil-brushed steaming tray, and steaming with high-temperature steam, so as to obtain the smooth cold noodles. And quickly cooling the steamed cold noodles, cutting, packaging with the steamed gluten blocks in proportion, and finally storing and transporting in a low-temperature monitoring environment. By limiting the protein and moisture content indexes of the red bald wheat flour, the quality uniformity and the high gluten characteristic of the raw materials are ensured, the problem that the finished product quality is unstable due to fluctuation of the raw materials is avoided, and by setting the accurate precipitation time and matching with automatic detection and adjustment of the concentration of the flour paste, the quality of the finished product is improved. High-quality flour paste with proper concentration and uniform texture can be stably obtained.