55 results about "Gluten" patented technology

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 utility model discloses a novel chilli strip oil-attached machine relates to food processing technical field, including frame, the frame is sequentially provided with inlet initiative pressure roller, oil storage tank, conveyer belt, beat roller and oil receiving groove, and the gluten of front end bulking machine production is routed after the transition conveyer, and is introduced oil storage tank by inlet initiative pressure roller extrusion, and the gluten after adsorbing chilli oil is conveyed to beat roller department through conveyer belt, and continues to convey after beat processing, and the oil receiving groove is located below conveyer belt and is used for collecting the chilli oil of dripping, the utility model discloses have realized the automation continuous production of chilli strip oil-attached process, have reduced the manual arrangement, the sorting link greatly, have reduced the dependence on manpower, and the current production demand is met.

This invention proposes a high-nutrient-density multigrain composite low-temperature slow-fermentation dough, relating to the food industry. It comprises dry powder and water accounting for 50-60% of the dry powder's mass. The dry powder, by weight, includes the following ingredients: 400-500 parts high-gluten flour, 20-30 parts tricolor quinoa flour, 20-30 parts oat flour, 20-30 parts brown rice flour, 20-30 parts black rice flour, 1-2 parts sunflower seed flour, 1.5-5 parts pumpkin seed flour, 1.5-5 parts black sesame powder, and 1-5 parts cucumber seed flour. This formula contains whole grains such as quinoa flour, oat flour, and brown rice flour, retaining the bran and germ structure of the grains. It has high nutritional value and a low glycemic index.

This application relates to the field of food processing technology, and more particularly to a frozen pre-made filled pretzel bread and its production process. The frozen pre-made filled pretzel bread includes a dough and a filling wrapped within the dough. By weight, the dough comprises: 90-110 parts of a first high-gluten flour, 2-3 parts of a first yeast, 30-50 parts of a starter, 0.2-0.5 parts of an improver, and 46-58 parts of a first water, with a moisture content of 20-35 wt%. Based on the weight proportions of each component in the starter, 90-110 parts of a second high-gluten flour, 0.5-1.5 parts of a second yeast, and 54-66 parts of a second water are mixed and refrigerated at 3-7°C for 16-24 hours. The filling has a moisture content of 35-50 wt%. This frozen pre-made filled pretzel bread optimizes the dough formula and filling moisture content, reducing the risk of filling bursting, cracking, and collapse.

The utility model provides a flour mill for wheat processing relates to wheat processing technical field, include: the flour cylinder, the one side fixed embedding of flour cylinder top has the feed inlet, the feed inlet with the inner chamber of flour cylinder is through, the other side fixed connection of flour cylinder top has motor mounting seat no.

The utility model discloses a gluten food automatic threading device belongs to food processing technical field, including support base, the inside installation of support base has the conveyer belt, the top of conveyer belt is provided with the compression assembly, the inside installation of compression assembly has the bamboo stick propulsion subassembly, the one side of compression assembly is installed with the guide component, and the one side of guide component away from compression assembly is provided with the installation and has the blanking component, the utility model discloses a guide component can be positioned through the component to the position of gluten and bamboo stick, avoid the end of gluten not enough neat, lead to the depth of bamboo stick insertion not enough influence the working quality of this device, has improved the guide location function of this device, has strengthened the practicality, through setting blanking component, can through the even blanking treatment of this component to gluten and bamboo stick, has saved manpower, has improved the continuity of blanking work simultaneously, has improved the overall working efficiency of this device.

This invention belongs to the field of food processing technology, specifically relating to a fermented frozen dough food composition and its application, as well as fermented frozen dough. This invention utilizes flour with a wet gluten content of 20-24 wt% and an extensibility of 140-160 mm at 45 minutes, while controlling the pre-proofing process to ensure the volume after proofing is 1.4-1.6 times the volume before proofing. This improves the quality of fermented frozen dough foods without the use of quality improvers, solving problems such as shrinkage, collapse, wrinkling, stickiness, and lack of softness in traditional Chinese fermented frozen dough foods that require thawing and proofing. The resulting frozen dough products can be directly heated without thawing and proofing, exhibiting no shrinkage or collapse after heating, a smooth surface, and high scores in appearance and taste. This technology, which eliminates the need for improvers, is safer and has higher market acceptance. It is suitable for producing frozen steamed buns, dumplings, twisted rolls, and leavened pancakes, among other traditional Chinese fermented dough foods, and has a wide range of applications and high market value.

The utility model discloses a kind of pastry kneading and turning over integrated machine, including pedestal, the rack being connected in the pedestal top end in intercommunication fixedly, and the face basin being set above pedestal;The rack top end is rotatably connected with vertical rod, and the vertical rod top end is fixedly connected with C-shaped seat, and the C-shaped seat inside is rotatably connected with stirring rod, and the rack is provided with driving mechanism for driving stirring rod to rotate on C-shaped seat, and the end of stirring rod away from C-shaped seat extends to face basin inside, and executes kneading and turning over compound motion under the action of driving mechanism;The utility model drives stirring rod to move on C-shaped seat by driving mechanism, thereby to carry out kneading and pressing to dough inside face basin, make flour and water fully combine to form gluten network, stirring rod is slowly revolved around equipment central axis simultaneously, driven by C-shaped seat, push away peripheral dough to central area, form similar "fold quilt" folding effect, ensure fermentation uniformity.

The present invention relates to a frozen food product coated with a coating, the coating comprising a compound selected from acacia gum, arabic gum, gellan gum, guar gum, locust bean gum, konjac gum, tara gum, a wax, an alginate, cellulose, whey protein isolate, corn zein, gluten, soy, caseinate, chitosan, carrageenan, gelatin, pullulan, modified starch, or combinations thereof.

The present application belongs to the technical field of food processing, and particularly relates to a gluten-free rice flour sourdough steamed bread and a preparation method thereof. The method uses gluten-free rice flour as raw material, adopts a Paracasei and yeast synergistic fermentation system, and respectively performs single-factor tests on the fermentation temperature, fermentation time and sourdough addition amount of the dough, so as to preliminarily screen the parameter range, with the specific volume and texture of the steamed bread as evaluation indexes. The fermentation temperature, fermentation time and sourdough addition amount are selected as response factor independent variables, the sensory score is taken as a response amount, a response surface test is designed according to three factors and three levels, a regression model equation is obtained, and the optimal process parameters for preparing the gluten-free rice flour sourdough steamed bread are determined as follows: the fermentation temperature is 36.97 ℃, the fermentation time is 13.28 h, and the sourdough addition amount is 22.93%. After fermentation under the above conditions, the gluten-free rice flour sourdough steamed bread has a high specific volume, texture and good sensory score.

The application provides a low-gluten high-dietary fiber excellent flavor rice as well as a breeding method and application thereof, and relates to the technical field of rice breeding. The breeding method uses a high-dietary fiber rice variety as a female parent and a low-gluten flavor rice variety as a male parent to perform hybridization, and then performs genotype detection on the F2 generation by using Badh-M2 and Lgc1 molecular markers respectively, and combines with agronomic trait selection to realize efficient polymerization of three functional genes of flavor, low gluten and high dietary fiber. The method significantly improves the selection efficiency, avoids trait loss and cycle extension caused by multiple backcrossing. The bred rice has the effects of rich flavor, significantly reduced rice gluten content, obviously increased dietary fiber content and reduced blood glucose generation index, and meanwhile, maintains the effects of high yield, early maturity, excellent plant leaf morphology and good ecological adaptability, and can meet the nutritional needs of chronic kidney disease, diabetes and obese people for functional staple food.

The utility model provides a kind of automatic dough mixing device for high oil grease dough, belong to food processing equipment field, including cooling sandwich barrel body, the bottom of the cooling sandwich barrel body is fixedly connected with support leg, the top of the cooling sandwich barrel body is fixedly connected with cover plate, the positive side of the cooling sandwich barrel body is provided with intelligent control panel.The utility model is provided with dough mixing device, when the output shaft of variable-frequency drive motor rotates, it will drive stirring shaft to rotate, when stirring shaft rotates, it will drive screw block and flexible stirring arm to rotate, when stirring shaft rotates, it will drive cambered stirring blade to rotate, so as to reach the stirring of cooling sandwich barrel body internal mixture, when flexible stirring arm and cambered stirring blade stir, it can make mixture touch flexible deflector in cooling sandwich barrel body, can make dough flow path irregular, and then reduce the effect of gluten formation.

A method to prepare a mixture to make cereal-based food products which natively contain gluten includes a step of mixing cereal flour and a step of preparing a mixture obtained by mixing a hydrolyzed flour composition with a transglutaminase enzyme and with a source of lysine.

This invention discloses the use of Pv-PEP1 protein in the treatment of gluten-contaminated feed. The use of Pv-PEP1 protein or related biological materials in at least one of the following: A1) treating gluten-contaminated feed; A2) preparing a product for treating gluten-contaminated feed; wherein the amino acid sequence of said Pv-PEP1 protein comprises the sequence shown in SEQ ID No:4. The Pv-PEP1 protein of this invention exhibits a significantly superior degradation effect on gluten in contaminated feed compared to currently reported Aspergillus niger prolyl endopeptidase (AN-PEP) and similar commercially available products, demonstrating significant technical advantages and broad application prospects.

The application discloses a rose cake and a preparation method thereof, and belongs to the technical field of food processing. The rose cake is made of open-crust dough and rose stuffing. The open-crust dough comprises dough and shortening, and the dough is made of high-gluten flour, butter, sugar powder, honey, cold water and edible salt; the shortening is made of high-gluten flour, butter and wheat fiber. The rose stuffing is made of fermented sugar rose, butter, honey, puffed cake powder, cooked powder, wheat fiber and freeze-dried rose powder, wherein the fermented sugar rose is obtained by fermentation of heavy-petal rose petals, white granulated sugar, trehalose and malic acid. The fermented sugar rose is compounded with the freeze-dried rose powder, so that the richness and persistence of rose fragrance are significantly improved. The butter and the wheat fiber are introduced into the dough and the stuffing, and the open-crust process is combined, so that the finished product has distinct layers, is soft and delicate, and is not easy to fall off the skin and the residue. Meanwhile, the content of dietary fiber is improved, the greasy feeling is reduced, and the finished product has good nutritional and edible qualities.

The invention relates to the technical field of medicines, in particular to application of ginseng polysaccharide in preparation of a medicine for improving allergy caused by gluten intake. Experimental verification shows that the condition of allergy caused by gluten intake of mice can be remarkably improved by performing drug administration (ginseng polysaccharide) intervention on a gluten allergy mouse model, which is specifically reflected in that the effect of improving allergy caused by gluten intake is achieved by reducing the levels of IGE, IGA, IGG, histamine, IL-4, IL-5, IL-6, LPS and FITC-glucan in serum and improving the levels of IL-2 and INF-gamma. Experimental results show that the ginseng polysaccharide can improve allergy caused by gluten intake, and a new technical thought is provided for preparing products for treating allergy caused by gluten intake.

This invention discloses a powder feeding device for the production and processing of gluten-free bamboo shoot noodles, relating to the field of feeding machine technology. It includes a feeding hopper with a feeding port on its front side, a conical bottom at the bottom, and an air extraction cylinder structure fixedly installed on the top, which communicates with the internal space of the feeding hopper. This invention utilizes a guide plate that slopes inwards and downwards from the feeding port side towards the conical bottom within the feeding hopper. This prevents the gluten-free bamboo shoot noodle powder from directly impacting the conical bottom upon entering the feeding hopper; instead, it first falls onto the guide plate and slides along it. The stepped inclined ribs at the top of the guide plate buffer, disperse, and decelerate the falling powder. The guide hole allows the powder to disperse and fall to the conical bottom during the sliding process, thereby reducing the risk of localized accumulation and blockage caused by powder concentrating at the bottom of the cone.

The application discloses a kind of automatic packaging conveyors for baking gluten production, it is related to food processing technology field, specifically including workbench, the conveying belt mechanism of workbench top, offset range finding mechanism, detection trigger mechanism, conveying belt mechanism includes conveying belt, power component, conveying belt both sides are equipped with transmission roller, and the both ends of transmission roller are equipped with roller stand.The automatic packaging conveyors for baking gluten production, by the conveying belt mechanism of being set, offset range finding mechanism, detection trigger mechanism cooperate with each other, satisfy the long-distance, uninterrupted automatic conveying packaging of baking gluten material outside, in the conveying process of conveying belt mechanism, when material appears and separates, detection trigger mechanism is shielded and received to baking gluten material that separates from conveying belt, prevent pollution waste, at the same time, detection trigger mechanism will be in the form of pressure detection change Real-time linkage opens detection trigger mechanism, so that it is automatically offset detection to the side of conveying belt.

The utility model relates to food processing equipment manufacturing technical field especially a gluten roll winding device and including its gluten roll winding machine. Gluten roll winding device includes winding main body, material return cylinder, first drive part and second drive part. Winding main body rotates and produces winding force under the action of first drive part, and material return cylinder is driven axial displacement by second drive part to return material. The winding main body's bearing bearing gluten body, and the material return cylinder cooperates extruding gluten body when returning material, makes its axial folding compact, and simultaneously, the material blocking piece is pushed and is bent in the opposite direction, so that gluten body falls off smoothly. In this way, the problem of traditional gluten roll winding device returning material loose, finished product consistency is poor is solved, and through the cooperation of elastic material blocking piece and material return cylinder, the tightness of gluten roll and the material return efficiency are improved.

The application discloses a pigeon leaf hamburger embryo and a manufacturing process thereof, and belongs to the technical field of food processing. The hamburger embryo is made from high-gluten wheat flour and pigeon leaf powder as main raw materials, and does not add sucrose, oil, egg milk and chemical additives. Through pigeon leaf powder pretreatment and scientific processes of mixing, fermentation and baking, the problems of dough forming difficulty, poor expansion and rough taste after adding high plant powder are solved. The finished product is natural green, has fine and soft texture and elasticity, has a pigeon leaf plant fragrance, and has prominent health properties, and is suitable for use in hamburger stores and large-scale production.

The application discloses a special compound feed for promoting gonadal development of sea urchins and a preparation method thereof, and relates to the technical field of aquatic feed, which comprises the following steps: mixing kelp powder, fish meal, soybean meal, gluten powder, a carbohydrate forming component and a vitamin and mineral premix component to obtain a base mixture; performing conditioning, granulation or puffing forming on the base mixture to obtain base particles; respectively performing ultrafine grinding on porphyra yezoensis, gracilaria lemaneiformis and kelp to obtain composite seaweed micro powder; mixing the composite seaweed micro powder, an ion response type polysaccharide colloid component, a releasable nutrient component and an auxiliary film forming component to obtain a surface microzone generating material; and fixing the surface microzone generating material on the outer surface of the base particles by means of spraying coating, rolling coating, fluidized coating or secondary additional coating to form a surface microzone generating layer. The application improves the effective feeding response of sea urchins under low-temperature conditions, significantly reduces the residual bait rate and improves the efficiency of promoting gonadal development.

This invention discloses an emulsion gel based on a compound of carnauba wax and monoglycerides, and its application in bread making as a substitute for margarine. The emulsion gel uses high-oleic sunflower oil as the base oil, with carnauba wax and monoglycerides compounded in a mass ratio of 5:5-8:2 as the gelling agent. Soy lecithin is added, and the mixture is pretreated by microwave, dissolved by heating, dispersed by ultrasound, and refrigerated to obtain the oil gel. Deionized water is then added, followed by homogenization, ultrasound, and refrigeration. The resulting emulsion gel completely replaces margarine and is used with high-gluten flour, water, sugar, and other ingredients to make bread through kneading, proofing, and baking. The synergistic effect of carnauba wax and monoglycerides through complementary HLB values, synergistic crystal structures, and intermolecular interactions solves the problems of excessive hardness and poor stability associated with single gelling agents. The bread prepared by this invention has zero trans fatty acids and low saturated fatty acids, a soft and fluffy texture, and sensory quality comparable to commercially available margarine bread. The process is simple and has broad application prospects.

The invention belongs to the technical field of protein degradation, and discloses lactic acid bacteria with wheat gluten and tea residue protein degradation capability and application of the lactic acid bacteria, the preservation number of the lactic acid bacteria with the wheat gluten and tea residue protein degradation capability is CCTCC NO: M 20251167, the Latin name is Pediococcus acidilactici BJ01, the preservation date is May 23, 2025, the preservation unit is China Center for Type Culture Collection, the preservation number is CGMCC NO: M 20251167, the preservation number is CGMCC NO: M 20251167, the preservation number is CGMCC NO: M 20251167, the preservation number is CGMCC NO: M 20251167, and the preservation number is CGMCC NO: M 20251167. The preservation address is Wuhan University, Wuhan, China. Compared with other lactic acid bacteria, the lactic acid bacteria with the wheat gluten and tea residue protein degradation capacity has the high-degree degradation capacity on wheat gluten and tea residues, and the utilization rate of the wheat gluten and the tea residues can be increased.

This invention provides the application of *Westernella taurida* strain ZJU.1 in the preparation of frozen dough, belonging to the field of novel applications of functional microorganisms. The *Westernella taurida* strain involved in this invention (… Weissella cibaria The strain ZJU.1 possesses the characteristic of secreting extracellular polysaccharides (EPS). Using this *Westernella esculenta* strain ZJU.1 to prepare frozen dough can alleviate dough texture degradation caused by freeze-thaw cycles, improve dough rheological properties, mitigate starch retrogradation and structural degradation induced by freeze-thaw cycles, reduce mechanical damage to the protein network caused by ice crystals, and decrease water loss during freeze-thaw processes, limiting water migration and preventing the conversion of bound water to free water, thereby improving the stability of the frozen dough. Therefore, this invention not only reduces the structural degradation of frozen dough caused by repeated freeze-thaw cycles but also improves the quality of frozen dough by improving the structure and content of starch, gluten, and water.

The present application relates to a kind of covalent bond induced gluten-pectin hydrogel and its preparation method and application, the preparation method specifically is: after reducing treatment to gluten, obtain the reduced gluten solution;Again, with sulfhydryl pectin solution is fully mixed to be uniform;Then, dialysis is carried out in weak alkaline buffer solution, and gluten-pectin hydrogel is obtained.The preparation method of the present application is simple, the operation time is short, does not need oxidant, and the rheological property of the obtained hydrogel enhances pectin gel, and the responsiveness is enhanced.