784 results about "Millet flour" patented technology

The invention discloses a biscuit with fruit and vegetable taste, comprising the following raw materials by weight in parts: 5-50 parts of fruit and vegetable vinasse or fruit and vegetable vinegar residue, 10-75 parts of shortening or salad oil, 0.4-4 parts of sodium bicarbonate, 5-250 parts of at least one of wheat powder or millet powder or grain powder. The invention adopts the fruit and vegetable vinasse or the fruit and vegetable vinegar residue, the wheat powder or the millet powder or the grain powder and the plant oil to produce fruit and vegetable slag (vinasse) biscuit or fruit and vegetable slag (vinasse) grain biscuit by preparing materials, modulating, forming, baking, cooling and packaging, so the biscuit not only has rich dietary fibre and rich nutrition.

The invention discloses a coarse cereal instant rice and a preparation method of the coarse cereal instant rice. The coarse cereal instant rice is mainly prepared by conducting extrusion curing, cutting, pelletizing, drying, then baking and puffing on coarse cereal powder, starch and solid vegetable oil, wherein the coarse cereal is selected from one or combination of corn flour, rice flour, sorghum flour, buckwheat, pearl barley flour, black rice four, sweet potato flour, millet flour, coarse rice powder, glutinous rice flour, red rice flour, soybean flour, red bean flour, green gram starch, black bean flour, oat powder and wheat flour. The coarse cereal instant rice provided by the invention adopts a loose porous structure inside, so that the coarse cereal instant rice is good for digesting and absorbing and is excellent in rehydration property, the rehydration time is relatively short, the rehydrated rice is in full grain, and the coarse cereal instant rice is chewy and not hard or sticky when being eaten.

The invention belongs to the field of foods, relates to noodles and particularly relates to flammulina velutipes noodles which comprise the following components in parts by weight: 200-300 parts of flammulina velutipes powder, 50-100 parts of purple sweet potato powder, 40-80 parts of flour, 20-60 parts of corn starch, 20-60 parts of sorghum flour, 10-40 parts of millet flour, 20-60 parts of sticky rice flour, 5-20 parts of edible additive, 5-10 parts of auxiliary material, 20-60 parts of peanut protein powder, 30-90 parts of vegetable juice, 20-50 parts of buckwheat flour, 20-60 parts of bean flour and10-40 parts of milk powder. The noodles prepared by adopting the formula have better intrinsic viscoelasticity and good mouthfeel, and is pliable; the quality of the noodle does not change after the noodle is stored for a long time, and better taste and flavor can be maintained; and as the flammulina velutipes in the noodle has an intelligence promoting function, and anti-tumor and anti-oxidized activities, people can ingest various intelligence promoting nutritive components after eating the noodles provided by the invention.

The invention relates to an edible fungus culture medium manufacturing method used Chinese medicine dregs as raw material. It belongs to edible fungus cultivation techniques. It includes the following steps: preparing raw material; mixing; stirring; smashing; high temperature sterilization; and stacking fermenting. The raw material quality formula is bran 5-8%, lime 1.8-2.2%, corn flour 0-5%, millet flour 0-8%, cottonseed hull 0-40%, rest dregs. The 65% water is added. High temperature sterilization is high pressure or normal pressure. The time for stacking fermenting is 6-8 days. It uses dregs to culture edible fungus. This is food for environmental protection, and can reduce pollution and produce appreciable economic benefit. It can be extensively applied to various edible funguses implantation production.

The invention relates to a leisure food, namely a cereal nutrient biscuit and a preparation method thereof, belonging to the technical filed of food processing, which is composed of flour, white sugar, edible vegetable oil, black sesame seed, broken peanut, black soy milk powder, yam flour, rice powder, millet powder, corn powder, sorghum powder, oatmeal, fresh hen eggs, salt, sodium bicarbonate, ammonium bicarbonate and citric acid. The preparation method is as follows: evenly mixing the raw materials and stirring into paste; rolling the paste into the shape of biscuit and then baking; spraying palm oil on the surface of biscuits; cooling at room temperature; detecting the biscuits by a metal detector, removing biscuits containing metal chips or metal particles; picking out damaged biscuits; and packaging and warehousing the biscuits. In the invention, multiple grains such as sesame, peanuts and black beans are added to ensure more reasonable nutrition, no fumet is added to let the biscuits keep natural fragrance of rice; and the biscuit has the advantages of rich nutrition, multiple disease prevention, beautifying and body building, prolonging life, thin and crisp mouth feeling and the like, thus is a convenient leisure food suitable for people at all ages.

The invention provides a series of novel nutritive millet flour complexes and a preparation process thereof. The series of products are a series of strengthened nutritive millet flour complexes refined by the steps of: taking millet flour as a basic raw material which is matched with nutrition fortifiers such as vitamin E, granulesten, DHA and the like and edible and medicinal extracts such as Chinese date and the like; performing scientific composition according to a mother country traditional theory of Chinese medicine and a theory of the modern nutriology; and applying an advanced food processing technique. The series of novel nutritive wheat powder complex can be divided into fortification foods such as vitamin E nutritive millet flour, phospholipide nutritive millet flour, DHA children nutritive millet flour and the like.

The invention relates to enriched flour compounding soybean protein, namely adding soybean protein power, millet flour, maize flour, or selectively adding rice flour into the basic wheat flour to prepare foodstuffs in different kinds. The ingredients of the compound flour in weight percentage are as follows: 8-20 parts of soybean protein powder, 40-80 parts of wheat flour, 5-30 millet flour, 5-30 parts of maize flour, and 0-60 parts of rice flour. The invention makes use of scientific proportion and complementary nutrient contents to raise 2-3 times of efficiency of complete protein, and 4-8 times of nutritive value; besides the protein, the flour contains fat, carbohydrate, vitamins, minerals, and meal cellulose for preventing cancers and diseases and providing comprehensive ingestion of nutrition for human.

The invention discloses red bayberry milky tea beverage. The milky tea beverage is prepared from the following raw materials in parts by weight: 50-60 parts of skim milk, 5-9 parts of sweet potato leaves, 30-40 parts of composite rice milk, 12-15 parts of extract of traditional Chinese medicine, 3-5 parts of honey, 4-8 parts of millet flour, 4-5 parts of red bayberry flesh, 1-2 parts of fried peanut powder, and 3-5 parts of whey protein powder. The milky tea beverage disclosed by the invention is mellow in taste, unique in formula, simple, convenient and easy in process implementation, and has unique sour of the red bayberry, and the produced milky tea has rich rice aroma, and simultaneously has certain effects of dietary therapy, health care and life nourishing.

The invention relates to the technical field of animal feed, and specifically relates to a carp feed and a preparation method thereof. The carp feed is composed of the following components in parts by weight: 12 to 16 parts of soybean meal, 15 to 18 parts of ceramic powder, 6 to 8 parts of DDGS, 13 to 17 parts of rice bran, 8 to 12 parts of rapeseed meal, 3 to 5 parts of chicken intestine meal, 8 to 12 parts of millet flour, 0.1 to 1.0 part of composite vitamin, 2 to 5 parts of traditional Chinese medicine addictive, and 0.5 to 1.5 part of sesame oil, wherein the traditional Chinese medicine addictive comprises the following components: honeysuckle flower, phellodendron, coptis, lithospermum, ligustrum lucidum, dandelion, mung bean, haw, radix astragali, medicated leaven, malt, poria cocos, dried orange peel, Chinese yam and fried malt. The carp feed improves the survival rate of fish and the body weight of adult fish, wherein the survival rate can reach 98% or more and the body weight growth rate reaches 118.28%, furthermore, reduces the feed coefficient, improves the feed conversion rate, and increases the economic profit.

The invention relates to a rice cake and a manufacturing method thereof. The rice cake is prepared from the following main raw materials in percentage by mass: 15 to 30% of glutinous rice flour, 15 to 30% of millet flour or corn flour and 18 to 35% of eggs; and the rice cake is manufactured by mixing, fermenting and steaming the main raw materials. According to the rice cake, the rice flour is matched with natural food components such as eggs, honey and the like, the raw materials are widely available, and the formula of the raw materials is healthy and reasonable; a steaming method is adopted, the processing technique is simple, nutrient loss caused by high-temperature baking is avoided, and a lot of unsafe factors are also avoided; the texture of a product can be improved through yeast fermentation, so that the defects of easy rawness returning and poor mouthfeel of the rice flour are overcome; and through a freezing fresh-keeping technology, the problems of surface skin cracking, collapsing in shape, tooth adhesion and the like which appear easily when the conventional rice cakes are steamed again are solved.

The invention discloses a bread and its preparation process, wherein the end product is prepared from main ingredients, water, hop fermentation liquor and auxiliary materials through mixing, fermenting and baking, the main ingredients include whole wheat flour, naked oat flour and oat flakes, buckwheat flour, millet flour, maize flour, soybean flour and green bean flour, the auxiliary materials include sugar, fresh milk, fruit material, cream, hen's eggs, table salt, vitamin sodium and L-lysine hydrochlorates. The preparing process consists of batchingthe main ingredients and auxiliary materials by weight, mixing, charging hop fermentation liquor, fermenting five times, charging water and baking.

The invention relates to the technical field of animal feed, and particularly relates to breeding season carp feed comprising the following components: by weight, 15-20 parts of soybean meal, 15-18 parts of wheat middling, 6 -8 parts of DDGS (distillers dried grains with soluble), 13-17 parts of rice bran, 10-15 parts of rapeseed meal, 3-5 parts of chicken intestine powder, parts of millet flour, 0.5-1.5 parts of compound vitamins, 2-5 parts of a Chinese medicine additive, 0.05-0.10 part of methionine, 0.05-0.10 part of lysine and 0.5-1.5 parts of sesame oil, the Chinese medicine additive consists of the following components: dried tangerine or orange peel, medicated leaven, malt, radix bupleuri, honeysuckle, motherwort, ligusticum wallichii, angelica, radix cynanchi bungei, cornu bubali, fructus ligustri lucidi, garden burnet, astragalus, codonopsis, zizyphus jujube kernel, radix isatidis, herba agrimoniae, calamus, herba schizonepetae, yam and mung bean. The spawning quantity of carps fed by the breeding season carp feed is 8.24% higher than the spawning quantity of carps fed by a common feed, the mortality rate of breeding season carps fed by the breeding season carp feed is 0%, so that the breeding season carp feed can significantly improve the spawning quantity and health condition of the breeding season carps so as to improve the output of the carps and increase the efficiency of enterprises.

The invention discloses a health-preserving Chinese chestnut steamed corn bread which is prepared by the following steps by weight: putting 15-20 parts of black soya beans, 15-20 parts of pearl barley, 5-10 parts of lily, 5-10 parts of tremella, 5-10 parts of edible fungus, 5-10 parts of chrysanthemum, 1-2 parts of radix pseudostellariae and 1-2 parts of bird nest in 280-320 parts of water, heating to 60-70 DEG C and keeping the constant temperature for 4 hours, and filtering to obtain a filtrate; putting 280-300 parts of flour, 80-100 parts of Chinese chestnut flour, 50-60 parts of corn flour, 50-60 parts of millet flour and 60-80 parts of bean flour in a flour-mixing machine for uniformly stirring, adding 60-80 parts of Chinese chestnut particles, then adding the filtrate, adding 1-2 parts of yeast and 1-2 parts of baking powder for continuously stirring for 1 hour to obtain the raw material flour; putting in a fermenting box for 20 minutes after the raw material flour is made into steamed corn breads; then putting in a steam box for steaming and braking at 120 DEG C for 20 minutes to finally obtain the health-preserving Chinese chestnut steamed corn bread. The health-preserving Chinese chestnut steamed corn bread is organically combined with health-preserving Chinese herbal medicines and has the advantages that a manufacturing process is unique and the nutritional and medicinal health-care value is very high.

The invention relates to a health product, particularly a crisp candy made from ass-hide glue with effects of tonifying blood and supplementing calcium and a preparation method thereof. The crisp candy comprises the following component: wheat flour (or millet flour), rock candy (or xylitol), ass-hide glue, walnut kernel, black sesame seed, red bean powder, mung bean powder, yellow wine, vegetable oil, and so on. The inventive crisp candy uses crisp candy which is favorite food for people and is added with blood tonifying Chinese medicinal materials such as ass-hide glue without changing the original properties and flavor of the crisp candy, so as to achieve the effects of tonifying and nourishing blood. Moreover, ass-hide glue can promote absorption and storage of calcium which is contained in the components walnut kernel and black sesame seed in a large quantity, so as to maximally promote calcium absorption by people. The inventive crisp candy is good blood tonifying and calcium supplementing nutriment.

The invention discloses a coarse cereal cake. The coarse cereal cake is prepared by the steps of: adding edible auxiliary materials and seasonings into flour and coarse cereal powder which are taken as staple food raw materials and roasting. The coarse cereal cake is characterized in that: the coarse cereal powder comprises oat meal, barley flour, mung bean flour and millet flour, the weigh ratioof the flour to the oat meal to the barley flour to the mung bean flour to the millet flour is 6:1:1:1:1, and the edible auxiliary materials and the seasonings comprise eggs, white granulated sugar, water, baking powder, oil and green tea powder which sequentially account for 100, 80, 40, 1.5, 20 and 1.4 percent of the total weight of the staple raw materials.

The invention discloses multi-cereal staple food flour and a production method thereof and belongs to the field of food. The multi-cereal staple food flour comprises, by weight, 50-80 parts of wheat flour, 5-20 parts of soybean flour, 5-10 parts of extrusion waxy corn flour, 5-10 parts of millet flour, 5-20 parts of green gram flour and 1-10 parts of vital gluten. The wheat flour and the multi-cereal flour are used as raw materials to form a basic formula. Coarse cereal flour with different functions can also be added to form a special formula. Trace elements, vitamin, dietary fiber content and amino acid scores of the multi-cereal staple food flour are higher than those of common wheat flour, glycemic index of the multi-cereal staple food flour is lower than that of common wheat flour, and the multi-cereal staple food flour has good nutrition and health care value.

The invention discloses plant fermentation enzyme powder. The plant fermentation enzyme powder is prepared from the following raw materials of salacca zalacca, mulberries, mangosteens, sugar oranges, decaisnea fargesii, waxberry fruits, silver berries, fragile blueberry fruits, loquats, haws, kiwi fruits, passion fruits, guavas, rosa roxburghii, nephelium lappaceum, wax apples, smallanthus sonchifolius, stephania erecta, passiflora foetida, miquel brookweed roots and leaves, lepidium meyenii, white funguses, hericium erinaceus, black funguses, shiitake mushrooms, soybean sprouts, malt, spinach, tomatoes, Chinese yam, carrots, broccoli, black rice flour, millet flour, sweet potato flour, coix seeds, Chinese wolfberry fruits, radish seeds, purslane herbs, endothelium corneum gigeriae galli, honeysuckle flowers, mulberry leaves, poria cocos, plantain herbs, angelica keiskei, motherwort, semen cassiae, licorice roots, pummelo peel, hemp seeds, curcuma zedoaria, nutgrass galingale rhizomes, radix angelicae pubescentis, honey, brown sugar, compound probiotics, and peptone. The invention further discloses a making technology of the plant fermentation enzyme powder. The plant fermentation enzyme powder is multiple in functions, fully guarantees activity of enzymes and facilitates human health.

The invention discloses pearl rice flour and a making method thereof. The major ingredients and the minor ingredient comprise one or more than one of rice, white flour, millet flour, potato flour, lotus root flour and beans; the color additive is natural pigment extracted from plants or vegetable juice extracted from vegetables; the weight of the major ingredients is 80-90%; the weight of the minor ingredients is 5-20%; and the weight of the color additive is less than 1%. The making method comprises the processes of soaking, washing the rice, dehydrating, pulverizing, stirring, shaping, drying, packing and the like. The rice in the major ingredient contain nutrition constituents, and the flour, the millet, the potatoes, the lotus root and the beans in the major ingredients also contain rich nutrition constituents, thereby improving the nutritional value of the food; and the added color additive is natural pigment extracted from plants or vegetable juice extracted from vegetables, thereby further enhancing the nutritional value and the healthcare effect of the food. The pearl rice flour boasts of spherical shape, crystal clear gloss and rich color, and the pearl rice flour has smooth mouth feel and is convenient to eat.

The invention belongs to the field of peanut protein deep processing, and provides a formula of composite peanut protein powder. The formula is characterized by consisting of low-temperature cold-pressed semi-defatted peanut protein powder, mung bean flour, millet flour, peanut shell water-soluble dietary fiber and xylitol. The invention also provides a method for preparing the composite protein powder, which comprises the following steps of: weighing raw materials; mixing; soaking in aqueous solution; grinding into pulp by using a colloid grinder; preparing solution; homogenizing at high pressure; and performing freeze drying. The composite peanut protein powder prepared by the method has high protein content of over 40 percent through a Kjeldahl method, comprehensive and balanced nutrients, and can be drunk after being made by boiling water. Therefore, the composite peanut protein powder has the advantages of high protein content, easy solubility in boiling water, suitability for different groups, simple and easy operation of production process, suitability for industrial production and good economical and social benefits.

The invention relates to a detergent, and particularly to a nontoxic and harmless environment-friendly tableware detergent. The environment-friendly tableware detergent employs limonene which is a natural decontamination and de-oiling material obtained by distilling and refining citric fruit peels; the limonene is mixed with water in any proportion; the environment-friendly tableware detergent is excellent in de-oiling and decontamination abilities, biodegradable and pollution-free; meanwhile, the environment-friendly tableware detergent is obtained by compounding pure natural materials; glutinous millet flours and wheat embryo cake flours can be applied to removing vegetable oil and animal oil without corroding and damaging skin during use; wax gourd contains lots of nutrient substances, so that when a user washes tableware with the detergent, the hands of the user can be whitened and the user does not need to worry about damage to the hands by chemical substances of the prior detergent.