20 results about "Maize starch" patented technology

The present utility model relates to a food composition, specifically a squash (Cucurbita moschata) tart in which squash (Cucurbita moschata) serves as the principal filling ingredient. Squash (Cucurbita moschata) is underutilized in commercial pastries due to its high moisture content and the perceived difficulty of developing a stable, smooth-textured tart filling. It provides nutritional benefits, being rich in beta-carotene, vitamins, and dietary fiber. The composition comprises puréed squash (Cucurbita moschata), all-purpose flour, milk, cream cheese, white sugar, butter, de-shelled whole egg, cornstarch, yeast, vanilla extract, and salt. The utility model further discloses a preparation method involving steaming the squash (Cucurbita moschata) to enhance sweetness, soften coarse fibers, and retain nutrients prior to puréeing. The resulting squash (Cucurbita moschata) purée is combined with wet and dry ingredients to form a uniform mixture, which is baked to achieve a smooth and cohesive tart structure with consistent quality.

The invention discloses a processing technology of a non-instant rice product. The processing technology comprises the following steps: a material preparation step: preparing 50-100 parts by weight of rice, 100-200 parts by weight of purified water, 50-100 parts by weight of wheat starch, 50-100 parts by weight of corn starch and 10-20 parts by weight of edible oil; a pretreatment step: putting rice and water together to be processed into rice milk, adding wheat starch and edible oil into the rice milk, and mixing to form slurry; and a curing step: preheating the flour steaming machine, and uniformly conveying the slurry into the flour steaming machine after the flour steaming machine finishes preheating, so that the slurry is cured into sheet jelly by the steam. When the rice product is produced, the rice flour is firstly subjected to vacuum packaging and then is subjected to steam sterilization, so that the prepared rice flour can be stored for a longer time under the condition that no preservative is added, and on one hand, the defects that the rice product is short in shelf life and easy to deteriorate at normal temperature can be effectively overcome; on the other hand, the effect that the rice products are healthier is achieved, and waste caused by untimely short-term transportation of the rice products can be reduced.

The present invention relates to a dairy product comprising a starch mixture consisting of (a) natural buckwheat starch, and (b) optionally a second natural starch, the second natural starch is selected from waxy corn starch, corn starch, cassava starch, waxy cassava starch, potato starch, waxy potato starch, sweet potato starch, waxy sweet potato starch, rice starch, waxy rice starch, millet starch, edible amaranth starch, arrowroot starch, lotus root starch, quinoa starch and a mixture thereof; and preferably, potato starch, cassava starch or sweet potato starch. The invention also relates to a method of manufacturing a dairy product. The starch mixture is capable of providing desirable properties to the dairy product of the invention in terms of texture improvement, viscosity stability, shear resistance and / or acid resistance. In addition, the starch mixture prevents caking and sandy texture in the finished dairy product.

The invention relates to the technical field of beer brewing, in particular to a simple culture method of solid saccharifying enzyme. The solid saccharifying enzyme comprises high-temperature-resistant alpha-amylase, barley amylolytic enzyme, wheat amylolytic enzyme, rice amylolytic enzyme and corn amylolytic enzyme, and the culture method comprises the following steps: step 1, primary culture of the solid saccharifying enzyme: preparing a mixture according to different saccharifying enzymes, and uniformly stirring; step 2, putting the mixture into a constant-temperature incubator, and culturing a primary saccharifying enzyme preparation for 20 days at the temperature of 30 DEG C in the constant-temperature incubator; step three, secondary culture of saccharifying enzyme: adding 1 part of the primary culture strain of the saccharifying enzyme prepared in the step one and the step two into 50 parts of crushed barley malt, 50 parts of crushed wheat malt, 1 part of crushed yeast paste and sterile water according to a material-water ratio of 1: 0.4, operating in a production workshop, and uniformly stirring; controlling the temperature of a constant temperature box to be 30 DEG C and culturing for 4-5 days; and 4, taking out the saccharifying enzyme cultured in the step 3 from the constant temperature box, and refrigerating and storing.

The invention discloses prepackaged fresh-keeping wet rice noodles with a normal-temperature shelf life of 12 months and a preparation method of the prepackaged fresh-keeping wet rice noodles. 30-90% of early indica rice and 70-10% of corn starch or wheat starch are used as ingredients, so that the total content of amylose in the mixed raw materials is greater than or equal to 21.5%; adding lactic acid bacteria, and performing constant-temperature and constant-humidity solid-state Steaming the extruded rice vermicelli for more than two times; soaking the acidified vermicelli with lactic acid drinking water; softening and acidifying the vermicelli with hot water at 59-70 DEG C; and weighing, bagging, packaging, sterilizing, cooling and warehousing. The rice noodles are safe in microorganism and physicochemical indexes, are not naturally broken, and are quick and convenient to brew / cook; the preparation method enhances the toughness of the vermicelli, and the vermicelli is not easy to break; steaming for multiple times to inhibit retrogradation; through three high-temperature processes of squeezing, steaming and high-temperature sterilization, the prepared rice noodles can resist high temperature; the sterilization is thorough, and the shelf life is longer.

The invention discloses application of a corn ZmMKK5 gene in regulation and control of corn kernel development, and belongs to the technical field of genetic engineering, the nucleotide sequence of the ZmMKK5 gene is shown as SEQ ID NO.1, and the amino acid sequence of a ZmMKK5 gene coding protein is shown as SEQ ID NO.2. The invention further discloses a preparation method of the corn ZmMKK5 gene. It is found for the first time that by inhibiting expression of the coding gene ZmMKK5 of the ZmMKK5 protein, the length, width and hundred-grain weight of corn kernels and the diameter of corn kernel starch particles can be remarkably reduced, a scientific basis is provided for further fully excavating the corn production potential and improving the corn yield, and the application prospect is good; reasonable utilization of the ZmMKK5 gene has important guiding significance on improvement of corn yield and high and stable yield breeding.

The present invention belongs to the field of drug delivery and food and pharmaceutical technology, and specifically relates to resistant starch for intestinal-targeted sustained-release of polyphenols, and a preparation method and application thereof, comprising the following steps: preparing quinoa polyphenol extract; annealing and recrystallizing heat-dispersed high-amylose maize starch in an ethanol solution to obtain single-helix resistant maize starch; self-assembling single-helix resistant maize starch and quinoa polyphenol extract in an alcohol-water system to obtain intestinal-targeted sustained-release of polyphenol / resistant starch. The intestinal-targeted sustained-release of polyphenol / resistant starch prepared by the method of the present invention has a specific starch helical structure that can realize intestinal-targeted controlled release of polyphenols in the content, reduce the loss of phenolic compounds during gastrointestinal digestion, realize the precise and continuous release of polyphenol compounds in the intestinal digestion stage, and prolong the retention time of polyphenols in the intestine, thereby improving the bioavailability of polyphenols.

The present disclosure relates to waxy maize starches having desirably high process stability, and to methods relating to them, including methods for making and using them. One aspect of the disclosure is a waxy maize starch having an amyiopectin content in the range of 90-100%; wherein the amyiopectin fraction of the waxy maize starch has at least 28.0% DP3-12 branches; and no more than 53.0% DP 13-24 branches, no more than 16.0% DP 25-36 branches. Such waxy maize starches can be advantaged over conventional waxy maize starches in that they can have increased process stability, especially with respect to freeze-thaw stability. Methods of making the starch materials, using exo-hydrolyzing enzymes and methods of using the starch materials in food products are also described.

A baked snack comprises natural cheese, flour, and pregelatinized waxy maize starch. The natural cheese is present in the baked snack at a higher wt.% relative to any other ingredient. A matrix formed at least in part by the natural cheese fills an interior of the baked snack. Methods of preparing the snack are also provided.

According to a first aspect of the invention, there is provided health supplement composition comprising: a therapeutically effective amount of at least one active ingredient selected from Calcium Carbonate, Maize Starch, Magnesium Stearate, Microcrystalline Cellulose, Vitamin D3, and Vitamin K2; and at least one pharmaceutically acceptable excipient selected from the group consisting of binders, disintegrants, stabilizers, lubricants, diluents, and preservatives, wherein the composition is formulated for oral administration in a powder, tablet, capsule, or liquid dosage form.In an embodiment, the composition is provided in a powder / granular form, typically packaged in tablets, as well as in a liquid form or as an additive to a liquid such as water, juice, or vegetable glycerine. Other delivery forms for the novel supplement may be utilized to meet particular operating circumstances or environments. Consequently, the invention is not limited to a specific delivery system but covers any and all suitable delivery systems.

Make it easier to eat a vegetable dumpling with vegetables inside deep-fried tofu. 【Solution means】Vegetables of bite-sized size are preferably heated, and preferably coated with a powdery substance mainly composed of starch such as mochiko flour kneaded with the addition of a liquid. The bite-sized vegetables coated with the powdery substance are put into a bag-shaped deep-fried tofu and heated.

This application relates to formulations in powder form comprising sodium isethionate, aloe vera leaves, colloidal oatmeal, coconut milk or coconut oil, powdered jojoba vegetable oil, powdered copaiba resin oil, acacia senegal gum, soy lecithin, powdered lemongrass essential oil, powdered rosemary oleoresin, sodium gluconate, maize starch and arrowroot powder for use as soap and / or shampoo, gently cleansing the skin and scalp whilst protecting the skin barrier. The selected natural active ingredients are capable of reducing inflammation, soothing, treating and revitalising sensitive, reactive skin prone to conditions and inflammation, as well as maintaining the health of normal skin and hair. The focus is on protection and hydration in a formula packed with natural antioxidants, and the final formulation is suitable for all skin and hair / scalp types, from normal, dry or oily to reactive and sensitive skin affected by psoriasis, atopic dermatitis and / or erythema.

The present disclosure provides an animal food composition comprising hydrolyzed proteins, fructooligosaccharides (FOS), maize starch, omega-3 fatty acids, omega-6 fatty acids, and 0.26 g / Mcal or less of zeolite by weight relative to the total dry matter weight of the composition, and its use for preventing and / or treating cutaneous adverse food reaction in small dogs.

The invention discloses biological fermentation feed and a preparation method and application thereof, and belongs to the technical field of feed. In order to solve the technical problems of difficult feeding, easy mildewing and unstable quality of the fermented feed in the prior art, the invention provides a biological fermented feed, which comprises 6% of a biological agent, 35% of corn germ meal, 10% of crushed corn, 40% of starch residue and 9% of glucose mother liquor. The biological fermentation feed provided by the invention has relatively low water content and rich bioactive substances, is stable in quality after being mixed with common feed in the market, and has the obvious advantage of being easy to store; the biological fermentation feed has a remarkable weight increasing effect when being used for feeding cattle and pigs, can reduce the feed conversion ratio and the money conversion ratio, and achieves the purposes of reducing the feed cost and increasing the weight increasing income.

The invention discloses a molecular marker related to the starch content of corn kernels and application of the molecular marker, and relates to the technical field of biology. The nucleotide sequence of the molecular marker is as shown in SEQ ID NO.3. According to the invention, a key gene ZmEnd1 for regulating and controlling the corn starch content is successfully excavated for the first time, and two key SNP (Single Nucleotide Polymorphism) sites, namely SNP-4-245033385 and SNP-4-2450333215, located in a ZmEnd1 gene promoter region are found, and the two sites are obviously associated with the corn grain starch content. Based on the research results, the invention further develops a molecular marker closely related to the corn kernel starch content. By utilizing the molecular marker, researchers can quickly and accurately detect the genetic characteristics of the starch content in the corn kernels, so that powerful technical support is provided for breeding of corn varieties with high starch content.

Embodiments herein provide a pharmaceutical formulation comprising an anti-inflammatory antipyretic agent with reduced side effects, addressing gastric problems. An enteric-coated tablet of the present invention comprises esomeprazole, aceclofenac, and paracetamol, along with maize starch, microcrystalline cellulose, povidone K30, colloidal anhydrous silica, and magnesium stearate.

The invention belongs to the technical field of biological science, and particularly relates to application of a ZmNAC77 gene in regulation of corn kernel starch content, and the application adopts the following steps: transforming an overexpression vector ZmNANC77-PUBXCN containing the corn ZmNAC77 gene into corn through an agrobacterium infection method to obtain a ZmNAC77 gene overexpressed corn homozygous strain; or the expression vector containing the corn ZmNAC77 gene target sequence is transformed into corn through an agrobacterium infection method, and the ZmNAC77 gene edited corn homozygous strain is obtained. A ZmNAC77 gene overexpressed corn homozygous strain is constructed through the ZmNAC77 gene or a ZmNAC77 gene edited corn homozygous strain is constructed through the ZmNAC77 gene, a new corn variety with high starch content or low starch content is obtained, and the ZmNAC77 gene overexpressed corn homozygous strain has important theoretical and practical significance for regulating the corn starch yield by utilizing a biological science technology.

A novel hybrid corn plant, designated R3214 is disclosed. The invention relates to the seeds of hybrid corn R3214, to the plants and plant parts of hybrid corn R3214, and to methods for producing a corn plant by crossing the hybrid corn R3214 with itself or another corn plant. The invention further relates to methods for producing a corn plant containing in its genetic material one or more transgenes and to the transgenic plants produced by that method and to methods for producing other hybrid corn plants derived from the hybrid corn plant R3214. The specialty hybrid R3214 provides a low amylose corn having distinct functionality compared to common waxy maize starch.

An orodispersable tablet of spironolactone for oral administration is disclosed comprising 10-30%w / w spironolactone or pharmaceutically acceptable salts thereof, at least one diluent, and one or more pharmaceutically acceptable excipient, wherein the tablet can disintegrate in the oral / buccal cavity upon contact with saliva in less than 3 minutes, preferably in less than 2 minutes. The tablet preferably comprises spironolactone or pharmaceutically acceptable salts thereof, at least one diluent, a disintegrant, a binder, a solubilizer, a lubricant, and one or more pharmaceutically acceptable excipients. A preferred formulation comprises 10-30%w / w spironolactone, 40-80%w / w combination of microcrystalline cellulose and maize starch, 0.5-15%w / w crospovidone, 1-10%w / w povidone / polyvidone / polyvinylpyrrolidone, 0.01-1%w / w polysorbate, 0.1-8%w / w magnesium stearate, 0.1-8%w / w colloidal anhydrous silica, and 0.05-3.5%w / w sodium saccharin. The orodispersible tablet of spironolactone or pharmaceutically acceptable salts thereof is formulated for acceptable palatability and taste-masking of the bitter drug in order to enhance patient compliance, especially among paediatric and geriatric individuals with dysphagia. The orodispersible tablet of spironolactone may be manufactured by a wet granulation method. A method of preparing an orally dispersable pharmaceutical composition of spironolactone is also outlined.

The invention discloses a gene ZmEnd1 for regulating and controlling the starch content of a plant and application of the gene ZmEnd1, and relates to the technical field of biology. The nucleotide sequence of the gene ZmEnd1 is as shown in SEQ ID NO. 1. According to the invention, a key gene ZmEnd1 for regulating and controlling the starch content of corn is excavated for the first time. Researches show that the gene participates in a starch synthesis route in corn, and the accumulation amount of grain starch can be increased by increasing the expression quantity of UDPase in the starch synthesis route and promoting synthesis of G-1-P. A further experiment shows that after the ZmEnd1 gene is over-expressed in the rice, the grain starch content and yield data can be remarkably improved. The achievement not only provides a new strategy for genetic improvement of corn and rice, but also lays a foundation for research and application of functional genes of other crops.