309 results about "Maize starch" patented technology

Novel triglyceride oils are provided for human consumption. Traditionally, agricultural materials such as canola, soybean, and olives have been the sources of edible oils, and such materials are limited by the geography in which these crops can be cultivated. Oils of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions. The food oils disclosed herein are low in saturates, high in monounsaturates, and can be manufactured in reduced pigment form through the use of pigment-reduced microalgae strains. The food oils disclosed herein can be manufactured through the use of a variety of different types of oil-producing microalgae.

The invention discloses a micro capsule of lactic acid bacteria and its preparation, wherein the micro capsule includes a core material of lactic acid bacterium particles, the bolus making auxiliary material being one or more selected from cane sugar, maltose dextrin, crystalline cellulose, maize starch, glucose or protein sugar, and the wall material comprises sodium acetylide and CaCl2, carrageenan, soybean separated albumen powder, and water-insoluble plant oil.

The invention discloses a barley noodle, which comprises the following parts: one or more component from barley noodle, wheat flour, maize starch, manihot starch, sweet potato starch, potato starch and glutelin powder, one or more of glutamine transaminase, xylanase and cellulose enzyme, one or more of guar gum, xanthan gum, sodium polyacrylate, sodium alginate and konjaku flour, one or more of monosodium calcium lactate stearate, diacetyl tartaric acid monoester, soya phosphatide and monoaliphatic acid glyceride, water, salt and egg.

The invention provides a series of maigre sausages produced by combining green food such as mushroom with soy plant protein using the process for producing the low-temperature meat product, comprising plant protein, ice water, vegetable oil, carragheenin, cornstarch,salt, composite phosphate, granulated sugar, and a proper amount of TG enzyme, pigment, mushroom, aromatic condiment. The production devices can use the chopping and stirring machine, sausage filling machine and cooker, which are used for producing the low-temperature meat product. The invention combines the mushroom with soy protein, thus the fruit and vegetable effect can be protruded, and the flavour of maigre sausage in the market at present can be improved and the production devices are simple.

The invention relates to a maize oligopeptide and a method for preparing same, belonging to the field of biological technology. The method takes the byproduct, namely corn protein powder (also called maize yellow powder containing about 60% of protein) in corn starch production as a raw material, removes the impurities such as starch, grease and the like by the treatment of alkaline water and obtains high-purity corn protein slag; furthermore, the corn protein slag is taken as enzymatic hydrolysis substrate and treated by the following process of pre-treatment, enzymatic hydrolysis, multi-step separation and purification, concentrating, drying and the like so as to prepare the maize oligopeptide powders with edible value and various health-care functions. The method for preparing maize oligopeptide has the advantages of easily obtaining raw material, simple process and higher industrial feasibility. The prepared maize oligopeptide sample has high crude protein content and small molecular weight, has various physiological activities of prompting immunity adjustment, anti-fatigue and the like, and can be used as new functional nutritional compounding and widely applied to the development and production of products such as foods, health-care foods and the like.

Cornstarch characteristics can be changed by expressing a non-corn plant starch branching enzyme in a corn plant. In a preferred embodiment, transgenic corn plants containing the barley starch branching enzyme IIa transgene was generated. Some transgenic corn plants produced seeds containing cornstarch with lowered gelatinization temperature and retrogradation rate while others produced seeds containing cornstarch with higher retrogradation rate when compared to non-transgenic corn plants.

A production method and the application of a high temperature stable slowly digestible starch belong to the non-chemical modified starch field. The material starch of the present invention, such as cornstarch, wheat starch, rice starch, potato starch, tapioca starch, sweet potato starch, mung bean starch, chick pea starch, sorghum starch, sago starch, and canna starch, is gelatinized, and the complex debranching treatment is conducted after adding the commodity diastases, pullulanase and alpha amylase, and finally, the slowly digestible starch is gained after preservation, recrystallization, and hydrothermal treatment. The content of the slowly available glucose is greater than or equal to fifty percent, and the residue of the slowly digestible starch is greater than or equal to 80 percent after high temperature processing treatment. The present invention relates to a plurality of fields, such as baking food, short order, candy, flavoring, dairy products, athlete special food, food for diabetes, slimming foods, oral intestinal target controlled release film coating, and animal feed.

The present invention discloses crop rice and a preparation method of the crop rice. The crop rice is prepared with the following raw materials in weight proportions: starch base material in 2-4 portions and main crop material in 6-8 portions; the starch material is selected from potato starch, sweet potato starch, tapioca starch, maize starch, and maranta; the crop material is selected from corn, sorghum, millet, sweet potato, buckwheat, oat, kuroyone, wild oats, mung beans, red kidney beans, and pearl barley. The preparation method is: filter, clean, and crush the grains, mix with starch material, shape by extrusion, and dry, pack, and load into warehouse. The crop rice has smooth surface and even size, without any food additive or preservative, delivers good mouth feel, can be cooked with rice, and is rich in beneficial elements, Vitamin, and lysine, etc., and contain a great deal of dietary fiber, and therefore can greatly balance internal milieu. The crop rice in the present invention is available in more than 10 variants, depending on the formula, for free choice.

The invention relates to a preparation method of a scallop seasoning essence, which comprises the following steps of: crushing cleaned scallop aprons, and carrying out blanching denaturation; carrying out enzymolysis, enzyme destruction, concentration, drying and pulverization to obtain scallop apron hydrolysate; adding auxiliary materials comprising HVP(Hydrolyzed Vegetable Protein) powder, yeast extract, L-sulfo-aminolactic acid, xylose, glycine, aminopropionic acid, L-phenylalanine, DL-methionine, salts, purified water, vitamins, glucose, thiamine chloride VB1, I+G, maize starch, onion powder and ginger powder to the scallop apron hydrolysate, carrying out Maillard heat reaction for 40-60 min at 100-125 DEG C; and carrying out cooling, vacuum drying, pulverization, granulation and packaging to obtain the scallop seasoning essence as a finished product. The scallop seasoning essence has delicious and pure taste, pure and thick mouth feel and strong sweet smell, is endowed with the peculiar seafood flavor of scallop and has the characteristics of natural raw materials and various nutrient substances comprising amino acid, peptides and the like. The preparation method has the advantages of reasonable process, convenience for operation, strong operability and easiness of realizing industrial production.

The present invention relates to fast water-dispersible tablets containing domperidone for oral administration. The formulations comprise domperidone or pharmaceutically acceptable salts thereof, about 60-80% of a “auxiliary” granulate (w/w), and about 10-30% of microcrystalline cellulose (w/w), expressed in relation to the total weight of the tablets, a sweetener, a flavouring agent and a lubricant. The “auxiliary” granulate is obtained by wet granulation of D-mannitol and maize starch gum in a high shear granulator, it facilitates the flowability and the compressibility of the mixture and, because of its high solubility in water, contributes to the fast dispersion of the tablet. The formulations have an enhanced structural integrity, for instance having a friability lower than 1.0% and hardness values between 3 and 6 Kp, and are able to disperse in water within 3 minutes, preferably within 2 minutes and most preferably within 1 minute, to provide a dispersion that passes through a 710 μm diameter mesh size sieve and presents a pleasant taste and the absence of perceptible granules in the mouth. This invention also refers to the process for the preparation of said pharmaceutical preparations.

The invention belongs to the technical field of food processing methods and particularly relates to a low-fat low-sugar purple sweet potato mousse cake and a preparation method thereof. The preparation method comprises the following steps of: taking purple sweet potato conditioning flour as a principal material; based on the weight of the principal material, adding xanthan gum, vital gluten, RES modified starch, trehalose, maize starch maltodextrin, sodium dihydrogen phosphate, salt, sucrose, milk, a cheese, an egg and gelatine sheet according to a certain proportion; and processing. The preparation method is characterized in that the ageing resistance of cakes is enhanced by food gums and wheat gluten proteins added based on the conventional cake processing method; and heat quantity of cakes is reduced by fat substitutes and natural sweeteners based on the conventional cake processing method. Compared with the prior art, the low-fat low-sugar purple sweet potato mousse cake provided by the invention can keep the original nutrition and flavor of purple sweet potatoes in the longer quality guarantee period, and has the characteristics of low fat and low sugar, soft material, fresh and cool mouth feel, melting in the mouth, high nutritional value and high stability.

The invention relates to a starch-producing process, in particular to a process for producing waxy corn starch. The technological process comprises the following steps: raw material purification, soaking, crushing, germ separation, fine grinding, fiber washing, protein separation, dewatering, drying, packaging and storage. The process is characterized in that the process can wetly grind and process the waxy corn starch containing 95 and 100 percent of pure natural amylopectin by utilizing processing equipment for producing common corn, taking waxy corn as raw material and adopting equipment matched with the process for producing waxy corn starch under the condition of increasing no manpower and material resources. The process solving the problem that the common process for producing waxy corn starch is unsuitable for producing waxy corn starch is an effective measure for reducing equipment investment, saving foreign exchange and increasing the added value of starch.

The invention relates to a fish fodder, more specifically to feed stuff for ornamental fishes, the percentage by weight of the ingredients of which are, Peru fish meal 20-35%, fly powder 5-20%, maize starch 18-23%, flour 10-15%, soya bean waste 5-10%, brewer's yeast powder 3-7%, dewatered vegetable 2-6%, spirulina 2-3%, vitamin C 0.5-1%. The fish feed stuff can increase the survival rate and growth rate for the scrod, and enhance the ability to fight diseases.

The invention relates to a self-raising flour modifier and a self-raising flour which uses the modifier, in particular to a self-raising flour modifier, which comprises (on the basis of total weight of the self-raising flour modifier) 28-40% of sodium bicarbonate, 4-7% of disodium dihydrogen pyrophosphate, 4-6% of calcium hydrogen phosphate, 24-28% of calcium biphosphate, 10-20% of glucolactone, 0.01-0.03% of fungal-Alpha-amylase, 0.01-0.02% of glucose oxidase, 0.05-0.10% of xylanase, 0.3-0.45% of vitamin C, 0.5-2% of calcium peroxide, 3-5% of CSL-SSL, 2-6% of gluten and residual quantity of maize starch. The self-raising flour modifier can effectively increase the volume of steamed food such as Chinese steamed bread, steamed and stuffed bun and the like which are made of the self-raising flour, leads the food to have smooth surface, uniform and fine tissue, more delicious taste and no bad flavor. The invention also relates to the self-raising flour and the steaming food which contain the modifier.

The invention discloses a mung bean rice noodle and a production method thereof; the raw materials thereof comprise: mung bean flour, cornstarch, glutinous rice flour, vegetable juice and water, which have weight percent in the previous sequence of 30-60:20-40:10-30:5-15:10-30; the mung bean rice noodle is comfortable in mouth feeling, rich in nutrition and bright in color as well as has the effects of relieving heat, lowering the temperature, reducing fever and detoxication; the method is simple in technology; by employing the method, the rice noodle having comfortable mouth feeling, rich nutrition and bright color can be produced.

The invention relates to a one-step polylactic acid spun-laid spunlace non-woven fabric and a manufacturing method of the non-woven fabric. The non-woven fabric is prepared from polylactic acid filaments, and the fiber number is in a range of 1-4dtex; the component of the non-woven fabric is crystalline polylactic acid, which has a molecular weight of above 150,000, a melting point of 160-180 DEG C and a glass transition temperature of about 60 DEG C, and is prepared by polymerizing maize starch. The manufacturing method of the non-woven fabric comprises the following steps of: 1, preparing a polylactic acid spun melt, namely, fermenting the maize starch to prepare the polylactic acid, preparing a polylactic acid prepolymer by controlling polymerization conditions with polylactic acid, and preparing the polylactic acid spun melt with a molecular weight of above 150,000 through continuous melt polycondensation by utilizing a double screw; and 2, preparing a polylactic acid spun-bonded spunlace non-woven fabric, namely, spinning the spun melt by a spinning assembly, cooling and drafting by air current, separating and laying, fixing nets by utilizing the spunlace technology, and drying to obtain the polylactic acid spun-laid spunlace non-woven fabric. The polylactic acid spun-laid spunlace non-woven fabric is high in intensity and has the characteristics of good softness, skin affinity, moisture permeability and biodegradability.

The invention relates to an olive oil microcapsule and a preparation method of the olive oil microcapsule. The olive oil microcapsule consists of a core material and a wall material covered outside the core material, wherein the core material is olive oil, and the wall material is a mixture formed by waxy maize starch and starch octenyl succinate anhydride. The olive oil microcapsule has the advantages that the covering rate is high, the production cost is low, and in addition, the preparation method is simple.

The invention discloses a preparation method of a corn starch-fatty acid compound having a V-shaped crystal structure. The preparation method comprises the steps of ultrasonic pretreatment, gelatinization and crystallization. Sodium alginate and high amylose maize starch are prepared into suspension, wherein sodium alginate is used for improving the hydrophobicity and the acid resistance of a product and reducing the hydrolysis of the product in a processing procedure; the suspension is subjected to ultrasonic treatment at 30 DEG C under 300W for 15min so that corn starch is uniformly dispersed and gelatinization and fatty acid complexing are facilitated; conjugated linoleic acid is added to prepare mixed liquid; after fatty acid is complexed, the starch can form V-shaped crystal with a high ordering degree, and the tolerance of the starch to alpha-amylase is improved; DMSO (dimethylsulfoxide) is added, the mixed liquid is gelatinized in a boiling water bath for 40min and then diluted with 60 DEG C water, the diluted liquid is subjected to heat preservation for 15min so that the compound forms crystals; and then separation washing and freeze-drying are carried out. The content of digestion resistant starch can reach 57% or above, the composite index of the conjugated linoleic acid can reach 27% or above, and the corn starch-fatty acid compound has good enzymolysis resistance and has certain tolerance to a hot-working tool.

The invention discloses a seafood soup stock comprising materials of, by weight: 1 to 3 particles of peeled shrimps, 1 to 3g of carrot, 2 to 4g of onion, 2 to 4g of crab meat stick, 1 to 3g of squid, 1.5g of parsley, 1.1g of common salt, 0.2g of a shrimp flavoring, 0.5g of chicken essence, 4g of eggs, 0.05g of pepper, 0.7g of maize starch, 0.8g of a seafood extract, 0.2g of a dried scallop extract, 0.2g of ginger, 0.16g of hydrolyzed vegetable protein, 0.5g of glucose, 0.9g of maltodextrin, and 0.03g of perilla oil. The seafood soup stock provided by the invention is advantaged in balanced nutrition, good color, good flavor, good taste, and food mouthfeel. The soup stock contains various nutrients, and provides positive effects and auxiliary therapeutic effects for human healthy. The alpha-linolenic acid contained in the soup stock is an unsaturated fatty acid assists in reducing blood fat, reducing blood pressure anticoagulation/thrombolysis, improving cardiovascular and cerebrovascular performances, reducing total cholesterol concentration, preventing cardiovascular diseases, inhibiting myocardial infarction and cerebral infarction, and preventing and inhibiting the forming of tumors. The soup stock is rich in trace elements such as calcium, phosphorous, iron, and magnesium. Therefore, the soup provides good heart protecting, hypoglycemic and cancer preventing effects. Also, the soup stock is beneficial for the strength and the hematogenesis functions of skeletons.

A modified ethane-vinyl alcohol copolymer composite material and a preparation technology thereof. The modified ethane-vinyl alcohol copolymer composite material comprises: by weight, 10 to 50% of calcium sulfate, 10 to 40% of maize starch, 20 to 60%of an ethane-vinyl alcohol copolymer, 1 to 10% of a stabilizing agent, 1 to 10% of an anti-oxidant and 1 to 20% of an eleaostearic acid. The invention also comprises the preparation technology of the modified ethane-vinyl alcohol copolymer composite material. The modified ethane-vinyl alcohol copolymer composite material has good mechanical properties, a low manufacturing cost and a good biodegradability, can replace natural for utilization in the fields of indoor and outdoor decoration, building industries and the like, and opens a new approach for reduction of waste and old plastic products and improvement of a calcium sulfate comprehensive utilization ratio.

The invention relates to crosslinking of starch and chitosan in specific circumstances, and especially a processing technology for increasing resistant starch content through crosslinking of starch and chitosan. Chitosan and waxy maize starch are subjected to spray drying in an acetic acid solution system to prepare a blend; then the blend in the anhydrous limit state is subjected to thermal crosslinking for 2 h; and the blend sample is analyzed and determined, and molecular structure of the sample is studied through infrared spectrometer and nuclear magnetic resonance mass spectrometer. The results show obvious difference between the molecular structure of the blends and that of a control, it instructs that chitosan and starch conduct certain cross-linking reaction rather than a simple physical blending, through drying thermal treatment, to generate a novel structure. At the same time, a scanning electron microscope is used to observe the particle morphology of the blend sample before and after the gelatinization. The blend sample is subjected to a digestion test in a simulated in vivo digestive system test to obtain the resistant starch.

The invention discloses an Antrodia camphorata capsule for resisting hepatic carcinoma, which comprises the following constituents (by weight portions): Antrodia camphorate mycelium fermentation extract 20-100, protein-free maize starch or medicinal starch gum 200-480. The Antrodia camphorate mycelium fermentation extract is abstracted by ethanol and dried. The Antrodia camphorata bacterial strain Ac001 was preserved in the China General Microbiological Culture Collection Center with a docket number of CGMCC No.1460. The Antrodia camphorate mycelium fermentation extract in the hepatic carcinoma resisting Antrodia camphorate capsule has appreciable actions in inhibiting hepatitis B virus HbsAg, e antigen HbeAg and HBV DNA secretion and resisting cancers especially liver cancer.

The invention relates to a pre-fermented quickly-frozen steamed bun and a production method thereof, belonging to the technical field of food processing. Wheat flour, Yanshan yeast, aluminum-free baking powder, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sugar ester, glycerol, locust bean gum, artemisia gum, carboxymethylcellulose, guar gum, wheat gluten, wheat starch, or corn starch, or potato starch or rice starch are put in a mixing tank, are slowly agitated and are evenly mixed, water is added in the mixture and the obtained mixture is agitated into dough at medium-speed; after dough is formed, the dough is taken out, is pressed, is blocked, is shaped and is put into a fermentation box for pre-fermentation; the pre-fermented dough is cooled, is quickly frozen and is frozen for future use, and the dough is steamed to obtain the finished products. The invention has the advantages that the product quality standardization, the safety and the convenience are improved; and the flavor loss caused by repetitive steaming is avoided and the energy is saved.