135 results about "Grain servings" patented technology

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 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, 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 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 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.

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 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.

To meet a need for a fermented beverage that is made by using hops and offers a favorable, characteristic flavor typical of a fermented beverage while achieving a reduction in unsuitable grain odor.SOLUTION: Provided is a fermented beverage that is made by using hops as a raw material, has a pyroglutamic acid content of 95.0 mg / L or less, and satisfies formula (1): A / B≤30.0, wherein in formula (1), A represents the pyroglutamic acid content (unit: mg / L) and B represents the free amino nitrogen content (unit: mg / 100 mL).SELECTED DRAWING: None

The invention relates to novel high-oxidation-resistance fungus and grain ingredient powder produced through ganoderma lucidum fermented whole wheat and a preparation method and application of the novel high-oxidation-resistance fungus and grain ingredient powder, and belongs to the field of food processing.The method comprises the steps that ganoderma lucidum strains are subjected to liquid submerged fermentation and hypha crushing culture, and high-activity liquid strains are obtained; performing soaking and cooking pretreatment on the whole wheat; mixing the pretreated whole wheat with nutrient substances, sterilizing, inoculating the liquid strain, and fermenting in a special breathable bag; and drying and grinding the fermentation product to obtain the fungus grain ingredient powder. Lucid ganoderma is utilized to efficiently convert combined polyphenols with low bioavailability in whole wheat into free polyphenols, and active ingredients of the lucid ganoderma are cooperated, so that the total phenol content and the antioxidant activity of the product are remarkably improved. The mushroom grain ingredient powder can be applied to whole-grain foods such as steamed buns, noodles and bread, and has the characteristics of natural products, nutrient enrichment and the like.

The present invention discloses an application of Rhizopus oryzae CICC 40316 in the fermentation preparation of foods rich in S-adenosylmethionine, comprising the following steps: 1) adding vitamin B1, vitamin B 12 , methionine and lysine to a fermentation substrate, and mixing evenly; 2) inoculating a Rhizopus oryzae strain into the mixture obtained in step 1), and performing fermentation culture to obtain a food rich in S-adenosylmethionine. The present invention for the first time uses Rhizopus oryzae, a commonly used strain in food fermentation, to ferment and generate SAMe, and by adding VB1, VB 12 , methionine and lysine to the fermentation raw materials, the present invention induces Rhizopus oryzae to ferment grains to produce a high content of SAMe. The raw materials used all comply with the national food safety standards, without food safety risks. The produced products can be directly eaten, and risks such as high costs, production hazards and environmental hazards brought about by later extraction and purification are avoided.

The utility model relates to food safety detection technical field, and disclose a kind of anti-clogging grain sample comminution processing device, equipment outer tube;Comminution subassembly includes comminution inner tube and grinding cylinder, rotating rod is rotatably installed in equipment outer tube inner top end center, several comminution blades are arranged in comminution inner tube, several comminution blades are fixedly installed in rotating rod outer side wall, fixed circular platform is fixedly installed in rotating rod bottom end, grinding ladder block is fixedly installed in fixed circular platform bottom end, grinding ladder block is set in grinding cylinder, and grinding ladder block outer side wall is matched with grinding cylinder inner side wall.The anti-clogging grain sample comminution processing device, grain is entered comminution inner tube by several feed ports, comminution blade carries out preliminary comminution to grain, preliminary comminuted grain is filtered after filter screen plate, and filtered material is entered grinding cylinder by feed hopper, rotating rod is rotated by fixed circular platform and drives grinding ladder block, and the grain of preliminary comminution is ground, and the grain is finely ground.

The utility model relates to a preparation device of oat whole grain noodles, which belongs to the field of noodle preparation and comprises a feed hopper, a dough pressing roller, a conveyor belt and a noodle preparation machine, oat dough enters the dough pressing roller from the feed hopper and is rolled into oat dough slices by the dough pressing roller, the oat dough slices are conveyed to the noodle preparation machine through the conveyor belt, and the noodle preparation machine is used for preparing the oat whole grain noodles. The noodle making machine comprises a rotating motor, a connecting plate, seven groups of rotating plates, a noodle cutter and a flour scattering assembly, the noodle cutter is connected to one ends of the seven groups of rotating plates, the seven groups of rotating plates are connected together through the connecting plate, and the rotating motor drives the connecting plate, the rotating plates and the noodle cutter to rotate. The flour scattering assembly comprises a flour storage tank and a flour scattering opening, oat flour is stored in the flour storage tank, the flour scattering opening is formed in the lower surface of the flour storage tank, flour scattering is carried out on the cut flour of the oat flour slices, and it is guaranteed that the oat noodles cannot adhere to one another.

The utility model relates to the technical field of food processing equipment, in particular to a popcorn machine with a pulp heat preservation function, which comprises a cabinet, a making cavity and a heat preservation cavity are arranged in the cabinet, and a boiler for making grains into popcorn and a stirring device for heating, stirring and mixing the popcorn and seasoning pulp are arranged in the making cavity. A heat preservation material is arranged on the side wall of the heat preservation cavity, a plurality of slurry tanks used for storing liquid slurry are arranged in the heat preservation cavity, each slurry tank is connected with a conveying pipe, a conveying pump is arranged on each conveying pipe, and the tail end of each conveying pipe extends to the right rear portion of the stirring device and then penetrates out of the heat preservation cavity to be connected to a corresponding feeding port of the stirring device. A heating module is further arranged in the heat preservation cavity and can heat the space in the heat preservation cavity. According to the popcorn machine provided by the utility model, the temperature in the heat preservation cavity can be maintained, the slurry tank suitable for storing liquid slurry is suitable, the liquid slurry is prevented from being solidified, the heat loss of the material conveying pipe can be reduced, and the slurry in the material conveying pipe is prevented from being solidified.

The application belongs to the field of food processing, and discloses a low-temperature grinding device for whole grains and food and a production process. The material of the upper grinding disc is silicon nitride, the material of the lower grinding disc is silicon carbide, the bottom surface of the upper grinding disc is a concave inverted cone shape, the top surface of the lower grinding disc is a concave inverted cone shape, the bottom surface of the upper grinding disc cooperates with the top surface of the lower grinding disc, the top surface of the upper grinding disc is provided with an upper grinding disc water channel, a water outlet and a water inlet are arranged on the upper grinding disc shell, and the water outlet and the water inlet are both in communication with the inside of the upper grinding disc water channel. A plurality of upper grinding disc grooves are arranged on the bottom surface of the upper grinding disc. Through the device, the upper grinding disc and the lower grinding disc can be cooled during the grinding process, and vitamins can be preserved during the grinding process, so that the flavor and nutrition of the flour are improved.

The utility model relates to food vinegar brewing technical field, and disclose a kind of tools for food vinegar brewing, including bottom plate, bottom plate top is equipped with grinding box, and the inner wall one end of grinding box is rotatably connected with the dynamic grinding assembly for grinding, and grinding box is rotatably connected with the box door for grinding box opening and closing, and box door side installation static grinding assembly close to dynamic grinding assembly;The static grinding assembly includes static grinding disc, and box door one end axis position is fixedly connected with the mounting seat for cooperation installation, and mounting seat side installation connecting seat close to grinding box.The measuring component and control component set, the output power dynamic adjustment of refrigeration pump can be adjusted according to the temperature on static grinding disc, the temperature of cooling liquid in cooling pipe is adjusted, then the temperature of static grinding disc is kept in the range required, avoid the loss of nutrition caused by grain temperature too high when grinding, influence subsequent brewing effect, and avoid the waste of energy caused by refrigeration pump output power too high.

Methods and systems in a process for disinfecting or sterilizing a fermented beverage and / or a composition utilized in a fermentation process to produce a fermented beverage, using ultraviolet light. Such methods and systems can be coupled with processes for neutralizing unwanted acidic congeners and separating the resulting salts of the acidic congeners to produce a refined fermented beverage, including but not limited to a neutral malt base, gluten-free base, gluten-reduced base, grain-neutral spirit, wine base, and a sugar-brew base. Drinkable fermented beverages, including but not limited to flavored malt beverages and hard seltzer beverages, can also be disinfected or sterilized with ultraviolet light using any of the systems or methods described herein.

The invention relates to an identification and detection method of a whole grain wheat urine intake marker, and the whole grain wheat urine intake marker comprises a glycine conjugate of 3, 5-dihydroxybenzoic acid, a sulfuric acid conjugate of ortho-aminophenol, a sulfuric acid conjugate of 2-acetaminophen, a glycine conjugate of 3, 5-dihydroxybenzoic acid, a sulfuric acid conjugate of 2-acetaminophen, a glycine conjugate of 3, 5-dihydroxybenzoic acid and a sulfuric acid conjugate of 2-acetaminophen. The invention also relates to a sulfuric acid conjugate of 2, 5-dihydroxyphenyl valeric acid, a glucuronic acid conjugate of ortho-aminophenol or a glucuronic acid conjugate of 2-acetaminophen. The invention further relates to a high-throughput screening method of the whole-grain wheat urine intake marker, a whole-grain wheat diet intervention experiment is designed, and the urine metabolism marker of the whole-grain wheat is screened out by utilizing a non-targeted metabonomics technology through contrastive analysis of a human urine metabolism spectrum. And the method is provided for accurately evaluating the intake of the whole-grain wheat.

The invention belongs to the field of solid-state fermentation, firstly, whole grains are modified by adopting a high-temperature fluidization technology, and then the whole grains are subjected to bionic solid-state fermentation, so that the following purposes can be achieved: (1) the original form and nutritional ingredients of the whole grains are reserved; (2) the problems that whole grains are not easy to cook and the taste is rough are solved; (3) active nutritional ingredients are increased; and (4) a new flavor compound is generated while a part of original aroma compounds are enhanced, so that the flavor of the whole grain is richer and more comfortable. The fermented whole-grain product can be directly used for cooking and eating, and can also be used as a food auxiliary material for preparing other related products, such as nutritional whole-grain flour, nutritional whole-grain bread, nutritional whole-grain tea, nutritional whole-grain beverage and the like.

The invention relates to the technical field of grain grinding, and discloses a whole grain grinding device and method for preparing meal replacement powder, the whole grain grinding device comprises a grinding machine, a grain pretreatment mechanism and a grinding machine are arranged in the grinding machine, and the grain pretreatment mechanism is used for conducting cooking pretreatment on grain particles to be ground; the grain pretreatment mechanism comprises a pretreatment barrel, a center roller, a grain frying assembly and a quick cooling assembly, the center roller is arranged in the pretreatment barrel, and the grain frying assembly and the quick cooling assembly are arranged at the two ends of the center roller respectively; by arranging the material shoveling fins capable of adjusting the material shoveling angle, the material shoveling angle of the material shoveling fins can be scientifically adjusted according to different hot frying time of grain particles, uniform stir-frying and cooking of grains are realized, the problem of uneven heating of the grains in a traditional cooking mode is avoided, and the cooking efficiency and the quality of the grains are improved.

Systems and methods relating to the packing and packaging of bulk material bags such as grain bags and silage bags. The left and right sides of the bag are continuously folded over itself without overlapping the center of the bag. The folded bag allows for the left and right side ends to sit atop the folded left and right sides. The box containing the packed grain bag may have an external indicator indicating the center of the bag. This configuration allows for users to pull / unravel the bag easily and the indicator allows for easy alignment of the bag with the grain bagger.