219 results about "Grain servings" patented technology

A process and a system for the extraction of arabino-xylans, proteins and essential oils from beer grains and their use in liquid food products are described; the procedure includes the steps of: extraction of arabino-xylans from beer grains; extraction of proteins from beer grains; extraction of essential oils from beer grains through microwave-assisted hydro-distillation; delivery of arabino-xylans, proteins and essential oils within liquid food products, in particular beverages.

The invention discloses continuous grain steaming and cooling equipment for food processing, which comprises a base, a side plate is arranged on one side of the base, a sliding rail is arranged above the base, the inner side of the base is connected with a transmission unit, the other side of the base is provided with an air cylinder, the air cylinder is connected with a push plate through a piston, and the push plate is connected with a motor. Cooling pipes are uniformly mounted on one side of the push plate; a scattering mechanism used for uniformly scattering and cooling the cooked grains is arranged above the conveying belt on the outer side of the conveying unit, a material guiding barrel is arranged above the sliding rail, electric push rods are installed on the two sides of the material guiding barrel, and a connecting plate is connected to the upper ends of the electric push rods. A base is arranged, a side plate is arranged on one side of the base, a sliding rail is installed above the base, a conveying unit is connected to the inner side of the base, an air cylinder is installed on the other side of the base, the air cylinder is connected with a push plate through a piston, and cooling pipes are evenly installed on one side of the push plate. A scattering mechanism used for uniformly scattering and cooling the cooked grains is arranged above the conveying belt on the outer side of the conveying unit, a material guiding barrel is arranged above the sliding rail, electric push rods are installed on the two sides of the material guiding barrel, and a connecting plate is connected to the upper ends of the electric push rods.

A snack product includes a starch base, vegetable substrate(s) other than potato and corn, whole grain ingredient(s), and optional additives. The snack product provides about 10% or more vegetables and from about 15% to about 45% whole grains and has a bulk density between about 50 g / L to about 84 g / L. An exemplary method of making a snack product includes hydrating a dry mix containing a starch base, vegetable substrate(s) other than potato and corn, whole grain ingredient(s), and optional additives to form a dough containing from about 30% to about 40% moisture. The dough may be extruded through a die slot to form a continuous sheet that may be cut to form individual snack sized pieces, which are then fried pieces to form the snack product.

The invention discloses a low GI functional bread, and relates to the technical field of food processing. The low GI functional bread includes the following weight portions of cereal raw materials, auxiliary materials and fruit raw materials: 40-50 weight portions of barley, 20-25 weight portions of white highland barley, 15-25 weight portions of buckwheat; 10-15 weight portions of butter; 10-15 weight portions of salt; 0.75-1 weight portions of dry yeast; 5-9 weight portions of apples, and 5-11 weight portions of fresh peaches. The present invention also includes a preparation method of low GI functional bread. The present invention selects low GI content cereal raw materials and fruit raw materials to make low GI bread, which helps to relieve constipation, make people feel full, and improve the functionality of low GI bread; when the rotating roller is pressed in the groove, the sliding part is driven down under the action force of the reset spring, so that the sealing plate blocks the discharge port, and intermittent flour laying is realized on the conveyor belt, which effectively prevents the bread from being connected to the conveyor belt, improves work efficiency, and saves the use of flour.

The utility model discloses an ultrasonic-assisted cooking device for whole grain food, belongs to the technical field of whole grain food processing, and is used for solving the problems that the whole grain food is poor in eating quality and cooking characteristic, and an existing cooking device is long in cooking time, large in energy consumption, incomplete in gelatinization and the like. The ultrasonic-assisted whole grain food cooking device comprises a cooking device, an ultrasonic system and a control system, the cooking device is provided with a temperature detection device and can monitor and control the cooking temperature in real time, and the ultrasonic system further improves the water absorption efficiency, accelerates medium temperature rise and shortens the cooking time; a control panel of the control system can achieve better operation and monitoring, and in addition, the device has an automatic cleaning function. According to the device, the cooking process of the whole grain food is optimized, and the cooking quality and eating quality of the whole grain food are improved.

The invention belongs to the field of food processing and safety, and provides a steam explosion improved grain processing byproduct and application thereof in preparation of low-GI coarse grain biscuits. The triticale bran is pretreated through a steam explosion (SE) technology, the content of soluble dietary fibers is increased by 53.63% under the conditions of 1.0 MPa and 90 s, and the content of free phytochemicals and the oxidation resistance are the highest; the color of the wheat bran is changed into dark brown / dark brown from light brown, the interior of the wheat bran is of a porous honeycomb structure, the water binding capacity and the swelling property are improved, and an infrared spectrum shows that methyl and methylene structures are damaged and tissues are loosened; the fatty acid value is remarkably reduced, the storage period and the shelf life are effectively prolonged, comprehensive improvement of nutritional ingredients, physicochemical properties, biological activity and storage characteristics is achieved, and remarkable technical advantages are achieved.

The invention relates to the technical field of food processing, in particular to low-GI tartary buckwheat nutritional meal replacement powder as well as a preparation method and application thereof. The low-GI tartary buckwheat nutritional meal replacement powder comprises the following components: enzyme-deactivated rice meal, enzyme-deactivated tartary buckwheat bran powder, milk powder, tartary buckwheat active polypeptide, xylitol, sodium carboxymethyl cellulose, monoglyceride and maltodextrin. According to the characteristics of the rice and tartary buckwheat bran raw materials, high-efficiency enzyme deactivation and sterilization are respectively performed in a targeted manner. The tartary buckwheat active peptide is efficiently obtained by combining pressure cooking with a compound enzyme method. The tartary buckwheat bran is rich in functional active ingredients such as dietary fibers and flavonoid compounds and can be combined with the rice to achieve complementary nutritional advantages, tartary buckwheat functional active peptide ingredients are added, and the low-GI tartary buckwheat nutritional meal replacement powder which is stable in quality, rich in nutrition and has a clean label is developed on the basis of the three main raw materials. Technical support is provided for optimizing the grain processing technology and improving the quality and the storage period of whole grain food, and important practical value and application prospects are achieved.

A full floor sweep system having a skeletonized head section to facilitate removal of grain from a grain bin. The sweep system having an elongated body extending a length between an inward end and an outward end and having a leading side and a trailing side. The elongated body is connected to a pivot point at the center of the grain bin and is configured to rotate around the pivot point. An agitator is connected to the outward end of the elongated body and is configured to agitate grain as the elongated body rotates around the pivot point. The agitator includes an impeller that is connected to a shaft that extends through the elongated body. A scraper is positioned at the outward end of the elongated body and is configured to move grain into the path of the elongated body.

The invention relates to the technical field of food processing, and discloses a fruit and grain mixed peptide solid beverage and a preparation method thereof, the solid beverage comprises the following components by weight: 35-55 parts of composite peptide, 3-8 parts of functional polysaccharide, 8-15 parts of a wall material, and 5-15 parts of a sweetener. Wherein the composite peptide is prepared by compounding cereal peptide and fruit and vegetable peptide according to a specific weight ratio; the micromorphology of the solid beverage is composite microcapsule particles coated with peptide and polysaccharide, the average particle size is 10-50 [mu] m, and the water activity of the product is not higher than 0.28. The preparation method and the application are applied to the solid beverage. Through component design and process control, the product has excellent instant solubility, high-activity embedding rate and long-term storage stability, and effectively solves the common technical problems of easy activity loss, dissolution layering and short shelf life of peptide solid beverages.

The invention relates to cereal white beer and a preparation method thereof, and the preparation method comprises the following steps: S1, selecting cereals, and soaking the cereals in water; s2, filtering and draining the grains soaked in the step S1, and then cooking the grains; s3, taking out the grains cooked in the step S2, cooling, adding a pure rhizopus koji saccharification leavening agent, uniformly stirring, and performing culture saccharification to form fermented grains; s4, mixing hops and water, boiling, filtering out hops residues, cooling hops water, mixing the cooled hops water with the fermented grains subjected to culture saccharification in S3, and carrying out main fermentation; s5, after main fermentation is completed, vinasse is filtered out; s6, carrying out post-fermentation on the wine liquid and storing the wine; and S7, filtering through a beer filter to obtain the white beer. The invention has the following beneficial effects: by optimizing the production process, the produced beer has high fermentation degree and low purine, and has the advantages of beer characteristics and refreshing taste.

The invention discloses a novel multifunctional grain threshing test bench. In order to overcome the problems of the existing grain threshing test bench, such as lack of control over grain feeding amount, inability to adjust the horizontal inclination angle of the threshing drum and the speed of the threshing drum, lack of grain partition collection and weighing function, inability to collect threshing debris for threshing effect evaluation, and difficulty in moving, the test bench includes a feeding metering assembly, a frame, a threshing drum, a residue collection assembly, an energy supply transmission assembly, and a control assembly. The feeding metering assembly is installed at the front end of the threshing drum, and the grain unloading part of the feeding metering assembly is close to the feeding port of the threshing drum; the threshing drum is fixedly installed on the middle frame by bolt connection, and is connected to the frame through the middle frame; the residue collection assembly is installed at the bottom of the rear end of the threshing drum and is fixed to the frame by bolt connection; the energy supply transmission assembly is installed on the side of the rear end of the threshing drum, and the power is transmitted to the rear axle of the threshing drum through a spline connection; the control assembly is placed on the ground on the side of the threshing drum, which can meet the needs of grain threshing tests under various changing conditions.

The invention discloses nutrition-balanced flour assisting in pancreas islet repair as well as a preparation method and application of the nutrition-balanced flour. The nutrition-balanced flour is prepared from the following raw materials in parts by mass: 40-60 parts of whole grains, 10-15 parts of beans, 5-15 parts of vital gluten, 7-10 parts of potatoes, 7-10 parts of vegetables, 5-8 parts of bacteria and algae, 5-8 parts of nut seeds, 3-5 parts of medicinal and edible food and 3-5 parts of beer yeast. The invention provides more comprehensive nutrition powder containing whole grains, beans, potatoes, nuts and the like, and further comprises common food with the effect of reducing blood sugar and medicinal and edible food which has the effect of reducing blood sugar and can prevent diabetic complications, and the nutrition flour has the following functions: balanced nutrition is provided for the body; blood sugar reduction is assisted; the islet cells are assisted to repair; and diabetic complications are prevented. The invention relates to an application of nutrition-balanced flour assisting in pancreas islet repair. The flour is used for making steamed buns, dumplings, steamed stuffed buns, wontons, noodles, cakes, biscuits or other flour products.

The present invention discloses a whole-grain convenient staple food and a production technology thereof, and relates to the field of food processing technology. The present invention includes fixing one end of noodles on a noodle winding column, synchronously driving multiple noodle winding columns to rotate and move up and down; the drying port corresponding to the noodle winding column performs hot air drying treatment on the whole-grain noodles passing through; synchronously rotating multiple noodle winding columns in the opposite direction, so that the compressed spiral noodles stay on the noodle carrying plate, and the whole-grain compressed spiral noodles are collected. The present invention can realize the spiral winding of noodles on the noodle winding column by rotating the noodle winding column while moving up and down, drying the noodles by using the air supply hole, and finally compressing the spirally wound noodles on the noodle winding column into spiral noodles of smaller size by the pressing plate, and the noodle winding column is rotated in the opposite direction to move up to realize the collection of the spiral noodles, which can greatly reduce the packaging space occupied by the noodles during packaging, thereby realizing efficient use of the packaging space.

To provide a technique for obtaining a fish and shellfish oil-based food product with a good shape, in which hardening of a filling is suppressed even when heated for a long time in a hot showcase. The method includes a first step of battering seafood with a primary batter containing grain flour, and A method for producing a frozen seafood food for oiling, comprising a second step of applying a secondary batter containing cereal flour to the oiled seafood and freezing the seafood without oiling, The viscosity of the primary batter is 2 to 60 Pa·s; The method for producing a frozen seafood food for use in oil-mixing, wherein the viscosity of the secondary batter is 1 to 30 Pa·s.

The invention belongs to the field of food processing and safety, and provides a preparation method of low-GI triticale whole grain noodles. The optimal formula of the prepared low-GI triticale whole grain noodles comprises 13.60% of triticale modified wheat bran, 12.87% of vital gluten, 13.00% of resistant starch, 4% of Chinese yam powder, 0.8% of Sanzan gum and the balance of triticale flour. The predicted sensory score of the whole-grain noodles is 82.72, the sensory score of the whole-grain noodles obtained through verification experiments is 83.55, the GI value of the whole-grain noodles is 54.93, and the whole-grain noodles are low-GI food; the invention further provides a matched intelligent temperature-control rolling device capable of controlling temperature and humidity and used for noodle production, multiple rolling and low-temperature fermentation functions are integrated, and through cold air diversion and water mist humidification, the temperature and humidity are controllable, and the problems of equipment land occupation and process gaps are reduced.

This invention provides the preparation and application of a strain of *Lactiplantibacillus plantarum* INM3104 that reduces raffinose in whole grain dough. This strain, *Lactiplantibacillus plantarum* INM3104, which degrades raffinose, was deposited at the Guangdong Provincial Microbial Culture Collection Center on April 11, 2024, with accession number GDMCC NO:64512. The advantages are: it only reduces the raffinose content in whole grain products, while also improving the flavor and quality of the whole grain products; the whole grain products produced using this preparation do not affect the overall processing of the whole grain products after fermentation, not only improving the taste of the whole grain products but also reducing the adverse factors associated with whole grain products.

The invention discloses premixed flour of a flour product and a preparation method of the premixed flour, and the premixed flour takes whole wheat flour as a base material, and is matched with quinoa flour, chia seed powder, pea protein powder, inulin, cactus fruit powder, kale powder, coconut flower sugar, a composite leavening agent and ground cinnamon. According to the premixed flour of the flour product, through a step-by-step mixing technology, after the whole wheat flour and the quinoa flour are mixed, the chia seed powder, the pea protein powder and the inulin are sequentially added to increase the content of fibers and protein, then the cactus fruit powder and the kale powder are added to endow natural red and green colors, coconut flower sugar and ground cinnamon are supplemented, the composite leavening agent is added, and the premixed flour is obtained. The premixed flour has whole grain nutrients, natural pigments and functional components, is rich in dietary fibers and proteins, is suitable for various cooked wheaten foods such as noodles, steamed buns and pancakes, meets healthy diet requirements, and is suitable for families and food industry popularization.

The invention provides a low-glycemic whole-grain food and a preparation method thereof, and belongs to the technical field of food processing. The low-glycemic whole-grain food comprises 60-80 parts of whole-grain mixed powder, 4-7 parts of inulin, 3-8 parts of resistant dextrin and 2-5 parts of konjaku flour, and the whole-grain mixed powder is obtained by solid-state fermentation of oats, quinoa and brown rice through compound microorganisms. The low-glycemic whole-grain food is prepared by low-temperature extrusion forming and drying. Test results show that the low-glycemic-index whole-grain food obtained by adopting the technical scheme is low in cooking loss, the texture characteristic and the sense of the cooked low-glycemic-index whole-grain food are close to those of northeast natural rice, the glycemic index is smaller than 55, and the low-glycemic-index whole-grain food is low in glycemic index and suitable for diabetics to eat.

The utility model relates to the technical field of grain delivery, in particular to a scraper grain scraping mechanism for assisting grain scraping and delivery, which comprises an inclined strut and a guide chute, a scraper conveyor is arranged in the guide chute, a scraping chute is fixedly arranged at one end of the inclined strut, a power bin is arranged at the upper end of the scraping chute, and a spiral feeding mechanism is arranged in the scraping chute. The end, away from the power bin, of the guide groove is sleeved with a basket, the side, close to the guide groove, of the basket is hinged to the guide groove through a pivot, a movable handle is fixedly arranged on the lower end face of the side, close to the guide groove, of the pivot, and an adjusting assembly used for pushing the movable handle to swing is arranged on the outer side of the guide groove. The basket arranged at the discharging end of the guide groove can play a role in limiting the grains, the grains sprayed out of the guide groove can accurately fall into the collecting device under the shielding of the basket, the problem that the grains are splashed outwards is avoided, the angle of the basket can be adjusted through the adjusting assembly, the flexibility is high, and grain delivery is not affected.

The invention is a method that simplifies mealtime with children by allowing them to choose their own meals from a binder of categorized food options. The binder is divided into sections by food group—dairy, protein, fruit, grain, and vegetables—each containing food cards representing items available to a caregiver. The child selects one food card from each section to assemble a balanced meal and attaches them to a menu page. This process empowers the child to make their own choices, fostering independence while learning about balanced eating. Caregivers benefit from reduced meal conflicts and can rotate food options to introduce new foods gradually. This method also reduces food waste by allowing the child to choose items they are more likely to eat and enables caregivers to accommodate changing preferences and dietary needs, creating a more enjoyable and cooperative mealtime experience for all involved.

The utility model discloses a food material pretreatment machine, and particularly relates to the technical field of food material pretreatment, the food material pretreatment machine comprises a base, a box body is arranged in the middle of the upper end of the base, grain receiving cylinders are fixedly connected to the top of the box body in a bilateral symmetry mode, and a receiving cylinder switch assembly is fixedly connected to the rear side of the grain receiving cylinder at the left end; according to the food material pretreatment machine, a switch of the air cylinder is controlled, the output end of the air cylinder is connected with the sliding block, the air cylinder and the sliding block are connected to the sliding plate, the air cylinder can push the sliding block to slide on the sliding plate, and therefore the food material can be conveniently stirred, and the food material can be conveniently stirred. The rotating shaft and the fan blades connected with the rotating shaft can be opened and closed, the entering time of the coarse cereals is controlled, and the coarse cereals with different ripening resistance are treated; the arranged heating base and rotating rod can accelerate the pretreatment speed of the coarse cereals, and through the arranged fixing assembly, the cylindrical mixing barrel can be conveniently taken out and cleaned in time.

A meat-containing puffed pellet, a meat-containing puffed food prepared therefrom, and a preparation method for such are described. The method includes feeding meat into a meat grinder and sequentially passing the meat through a first orifice plate, a double-sided reamer, and a second orifice plate of the meat grinder to obtain minced meat. Thereafter, the minced meat may be fed to an emulsification apparatus for emulsification to obtain emulsified meat, which may then be mixed with grain to form a mixture. The mixture may be feed into an extrusion apparatus for extrusion to obtain meat-containing puffed pellet. The prepared puffed pellet has a high meat content (for example, 42 wt. % or more), uniform distribution, and a loose texture, and it is suitable for subsequent pressure-molding to prepare the puffed food with high meat content and crispy texture.

A low sugar, low viscosity syrup from whole grain seed or flour is disclosed. A readily soluble flour is also disclosed. The syrup comprises 90% to 100% of its solid components as water soluble solids and the wholegrain flour comprises 50% to 95% of its solid components as water soluble solids. By controlling the mashing and hydrolysis of a cooked whole grain seed or flour, a syrup can be obtained comprising a defined oligosaccharide content with a narrow molecular weight distribution (i.e. low in sugar and low DP 11+).

The present invention discloses a processing method for semi-dry and easily cooked whole grain rice or miscellaneous beans. The method comprises the following steps: spraying a preservative solution on the surface of the whole grain rice or miscellaneous bean raw material, stirring evenly and then standing for 15 min - 24 h to obtain a pretreated material; performing steam pressure difference puffing treatment on the pretreated material with steam containing alcohol; then, dispersing the sample, performing ultraviolet or ozone sterilization, drying to a certain moisture content, cooling, packaging, and thus obtaining the product. The method has a short processing cycle, can effectively inhibit the growth and reproduction of microorganisms, and can maintain the complete appearance of the product. The water content of the prepared whole grain rice or miscellaneous beans is between 20% - 28%, and they can be cooked together with rice until cooked through, with good taste, rich fragrance, and a long storage time.

The invention provides whole-grain matrix powder of a special dietary food for diabetics and a preparation method of the whole-grain matrix powder, and belongs to the technical field of food processing. Comprising the following steps: adding beans into grains, performing crushing, adding pullulanase and cellulase, performing mixed enzymolysis, after the mixed enzymolysis is completed, adding high-temperature alpha-amylase, performing enzymolysis to obtain standby powder B, performing extrusion puffing, and performing crushing to obtain the whole-grain matrix powder. According to the invention, a certain amount of beans are added into grains, so that reducing sugar and protein are subjected to Maillard reaction, and dextrin, fatty acid and protein are subjected to chemical reaction, so that the flavor and reconstituability of the whole-grain matrix powder are ensured. According to the invention, a multi-enzymolysis combined extrusion puffing process is adopted, so that the contents of amylose and resistant starch in the whole grain matrix powder are increased, and the blood sugar stability of diabetic patients is favorably maintained. Meanwhile, the content of biological accessible polyphenols is also increased, and the blood sugar level of a diabetic patient can be effectively reduced.

[Problem] To provide non-roasted whole-grain flour of adlay usable as a raw material for a grain processed food, a grain processed food using the whole-grain flour of adlay, and a method for producing the whole-grain flour of adlay. [Solution] The present invention provides whole-grain flour of adlay having a particle diameter of 390 μm or less by pulverizing non-roasted adlay with a pulverizer and adjusting the particle size of the pulverized adlay.

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.

This invention relates to a method for identifying and detecting urinary biomarkers of whole-grain wheat intake. These biomarkers include glycine conjugates of 3,5-dihydroxybenzoic acid, sulfate conjugates of o-aminophenol, sulfate conjugates of 2-acetaminophen, sulfate conjugates of 3,5-dihydroxyphenylvaleric acid, glucuronic acid conjugates of o-aminophenol, or glucuronic acid conjugates of 2-acetaminophen. The invention also relates to a high-throughput screening method for urinary biomarkers of whole-grain wheat intake. A whole-grain wheat dietary intervention experiment was designed, and through comparative analysis of human urinary metabolic profiles, non-targeted metabolomics technology was used to screen for urinary metabolic biomarkers of whole-grain wheat, providing a method for accurately assessing whole-grain wheat intake.