15 results about "Millet flour" patented technology

The invention provides five-kernel health-preserving porridge, and belongs to the technical field of food processing. The five-kernel noodles are prepared from millet flour, corn flour, oat flour, peanuts, walnut kernels, almonds, pumpkin seed kernels, black sesame and the like according to a specific weight ratio. The preparation method comprises the following steps: sieving and drying the three kinds of flour, and sequentially performing first stir-frying, standing and curing and second stir-frying to obtain weakly alkaline mixed flour; preheating the four kinds of nuts, adding salt, frying, and crushing into particles; frying black sesame, and crushing; and finally, performing three-dimensional mixing on the mixed flour, the kernel particles and the black sesame powder, and performing stabilizing treatment, sterilization and packaging to obtain a finished product. Through compatibility of the raw materials and synergy of the process, the final product is alkalescent and can effectively neutralize gastric acid, so that the health-care function of nourishing and protecting the stomach is achieved, and meanwhile, the product is good in taste and good in storage stability.

The invention discloses a ready-to-eat rehydration type porridge composition and a preparation method thereof. The ready-to-eat rehydration type porridge composition comprises three parts which are independently subpackaged, namely a roasted flavor freeze-dried main material bag, a freeze-dried small red bean bag and a pre-cured five-cereal powder bag, the roasted flavor freeze-dried main material bag comprises block-shaped freeze-dried sweet potato blocks or freeze-dried pumpkin blocks which are prepared through steaming, baking Maillard treatment and vacuum freeze-drying; the freeze-dried small red bean bag contains freeze-dried small red beans which are complete in particles and are prepared through cooking, curing and vacuum freeze-drying; the pre-cured five-cereal powder bag comprises puffed, cooked and crushed rice flour and millet flour, low-temperature baked and cooked and crushed soybean flour and coix seed flour, and instant oatmeal. The preparation method of the instant rehydration porridge composition provided by the invention solves the core problem of rehydration taste and flavor of freeze-dried food materials through a series of unique raw material pretreatment processes, especially a triple process of steaming, baking and freeze-drying for sweet potatoes / pumpkins.

The invention relates to the technical field of hawthorn deep processing. The invention provides a dessert rich in hawthorn anthocyanin and a preparation method of the dessert. The dessert rich in hawthorn anthocyanin is prepared from the following raw materials in parts by weight: 80-120 parts of flour, 160-180 parts of hulless oat flour, 50-90 parts of glutinous rice flour, 25-30 parts of edible oil, 20-25 parts of high maltose syrup, 200-240 parts of red bean paste, 380-420 parts of hawthorn, 20-25 parts of sesame and 60-70 parts of erythritol. According to the dessert prepared by the invention, the hawthorn is processed for a short time, so that the problem of loss of components such as anthocyanin in a traditional hawthorn product is effectively avoided while the quality of the hawthorn product is ensured. Meanwhile, erythritol is used for replacing part of traditional saccharides, so that the intake of sugar is reduced, and the requirement of low sugar in the modern society is better met.

This invention discloses a method for preparing millet lipase, belonging to the fields of bioengineering and deep processing of agricultural products. The method uses millet flour as raw material, extracts a crude enzyme solution using a buffer solution, and further constructs a polyethylene glycol-inorganic salt aqueous two-phase system to achieve targeted distribution of the millet lipase, completing rapid enrichment and preliminary purification. Subsequently, polyethylene glycol and inorganic salts are removed from the system by ultrafiltration or dialysis, and molecular sieve chromatography is used for fine purification when necessary to obtain a high specific activity millet lipase preparation. Experimental results show that compared with the traditional ammonium sulfate fractionation precipitation method, the method of this invention significantly shortens the processing time, improves the recovery rate and purification fold of the lipase, and has mild operating conditions and good reproducibility, demonstrating good potential for industrial application.

The present disclosure provides a method for making jianbing, comprising: mixing, in parts by weight, 150 parts mung bean flour, 50 parts millet flour, 3 parts salt, 0.6 parts aroma-enhancing powder, 1.5 parts five-spice powder, and 300 parts water. First, combine the dry ingredients in a vessel and mix thoroughly. Add 180 parts of water, stirring to form a uniform batter. Gradually add the remaining 120 parts of water, stirring to obtain a smooth second batter. Seal the vessel and let the batter rest. Heat a jianbing pan to a predetermined temperature. Pour a measured amount of batter onto the pan, spreading it evenly. Sprinkle pre-made materials on the batter while cooking. Flip the jianbing to cook the other side and apply sauce to the top surface. Finally, roll the jianbing with crispy pre-made baocui into a reel or fold into a cake shape.

The application discloses millet leaf surface spraying agent and a preparation method and application thereof. The millet leaf surface spraying agent comprises, in mass fractions, methyl jasmonate 15-18 parts, salicylic acid 6-9 parts and a surfactant 190-210 parts. The raw materials, i.e., methyl jasmonate, salicylic acid and the surfactant, are weighed according to proportions and uniformly mixed, and then diluted with water before use. The application realizes the improvement of millet quality by applying plant hormone methyl jasmonate and plant growth regulator salicylic acid and compounding with the surfactant. After the grain formation in the grain filling period of millet, the millet leaf surface spraying agent is sprayed, so that, compared with the millet without spraying, the content of millet xanthophyll, the content of yellow pigment and the content of total flavonoids after shelling are increased, the paste characteristics of millet powder are improved, and the quality of millet is improved as a whole.

The invention relates to the field of food processing, and particularly discloses reheatable rice for prefabricated fried rice and a preparation technology of the reheatable rice. The preparation process of the reheatable rice for the prefabricated fried rice comprises the following steps: S1, mixing and granulating: extruding polished round-grained rice flour, an emulsifier and millet flour, and granulating to obtain remodeled rice grains; s2, performing puffing; s3, pre-seasoning: the puffed rice grains are sequentially immersed in water, the enzymatic hydrolysate and a trehalose solution, the reheatable rice for the prefabricated fried rice is obtained, enzymes in the enzymatic hydrolysate comprise alpha-amylase, and the use amount of the enzymes is 0.15-0.25 wt% of the total amount of the puffed rice grains. The starch gelatinization degree on the surface of the prepared reheatable rice is low, the content of small molecules capable of generating good flavor is high, compared with existing prefabricated rice, the reheatable rice has the double advantages that the taste is excellent, and the flavor is closer to that of freshly-made rice, meanwhile, no non-public essence component is added in the preparation technology, and the reheatable rice is environmentally friendly. And the food safety is also well guaranteed.

The application discloses a kind of multicolor sugar control regenerated rice and preparation method thereof, it is related to food processing field.The regenerated rice is composed of rice flour 40-70 parts, white kidney bean powder 1-3 parts, Indian millet powder 0.5-3 parts, conditioning excipient raw material 5-25 parts and vitamin mineral premix 0.05-0.3 parts.The conditioning excipient raw material is selected according to target color: yellow is corn flour and / or pumpkin powder, black is black rice powder and / or black sesame powder, white is sweet potato starch and / or yam powder.Preparation method includes crushing, mixing, extrusion granulation, drying cooling, screening packaging.The protein, dietary fiber, vitamin and mineral content of the product are significantly better than ordinary rice, with sugar control efficacy and lasting satiety, presenting yellow, black, white and other natural color, close to natural rice in taste.Process flexibility, suitable for industrial production.

The invention discloses heat-clearing pearl purple sweet potato polished glutinous rice strips. The heat-clearing pearl purple sweet potato polished glutinous rice strips are prepared from the following raw materials in part by weight: 80 to 100 parts of glutinous rice flour, 80 to 100 parts of purple sweet potato, 5 to 8 parts of oat, 7 to 8 parts of tea, 7 to 9 parts of walnut powder, 18 to 20 parts of millet flour, 4 to 5 parts of extract, 4 to 5 parts of chicken bone, 8 to 10 parts of pea sprout, 5 to 7 parts of pearl powder, 3 to 4 parts of soybean, 2 to 3 parts of oyster sauce, 8 to 10 parts of lentinus edodes stem, 24 to 29 parts of pigeon soup, 5 to 10 parts of watermelon, 3 to 4 parts of salt black bean, 12 to 15 parts of goose egg white, 10 to 14 parts of carrot pomace, 0.3 to 1 part of herb of aciculate chrysopogon, 1.2 to 2 parts of longseed willowseed herb, 1 to 2.3 parts of gerbera, 0.7 to 1 part of Japanese climbing fern spore and 1.2 to 2.4 parts of sweet broomwort herb. The food materials and medicinal materials such as the sweet broomwort herb, the Japanese climbing fern spore and the gerbera are added to enrich the mouthfeel and the new health care effect of the purple sweet potato polished glutinous rice strips, and the purple sweet potato polished glutinous rice strips are delicous and mellow and have the effects of clearing away heat and toxic materials, removing toxicity for detumescence and increasing urine and removing stone.

The invention discloses a method for preparing high-steady-state cooked millet powder based on normal-pressure steam in cooperation with microwaves, and belongs to the technical field of coarse cereal food processing. The preparation method comprises the following steps: (1) pretreating millet grains; (2) performing normal-pressure steam curing treatment; (3) intermittent microwave drying treatment; and (4) crushing and packaging. According to the method, normal-pressure steam is combined with intermittent microwave drying, so that the lipase of the millet grains is effectively inhibited, meanwhile, the moisture of the millet grains is accurately regulated and controlled to be within the range of 7-9%, and then the millet grains are crushed into powder and packaged. According to the method, the rising of the fatty acid value and the peroxide value can be remarkably slowed down, the content of functional active substances such as total phenols can be better reserved, and oxidative rancidity and quality deterioration of the cooked millet flour in the storage process are fundamentally delayed. The preparation method is simple in process, low in cost and easy to industrially popularize.

The preparation method comprises the following steps: mixing rice flour, coix seed flour, oat flour, millet flour, arrowroot flour and carrot powder according to a ratio, adding a proper amount of water, humidifying and controlling the water content of the slurry to obtain rice milk, steaming the rice milk with steam, and cooling to obtain the nutritional rice flour. And then performing extrusion forming, continuous rod hanging, low-temperature aging treatment, blowing and loosening, re-steaming, rinsing and cutting, drying, infrared sterilization, metering and packaging according to a conventional method to obtain the finished product of the nutritional rice noodles. According to the invention, various nutrients such as myotonin, oats, millet, arrowroot and carrots are integrated, so that the nutritional and health-care effects of the rice flour are increased, and the variety of the rice flour is enriched. The invention has the advantages of rich vitamins and minerals, strong nutrition and health care efficacy, no loss of nutritional ingredients, soft mouthfeel, good taste, no addition of any artificial preparation, pure nature, no side effect on human body, unique flavor, no impurity, no peculiar smell, safe eating, simple process and the like.

The invention discloses a stomach-nourishing meal replacement cake with homology of medicine and food and a preparation method of the stomach-nourishing meal replacement cake, and belongs to the technical field of food processing. The stomach-nourishing meal replacement cake with homology of medicine and food comprises the following raw materials in parts by weight: 25-35 parts of iron stick yam powder, 10-15 parts of poria cocos powder, 10-15 parts of gordon euryale seed powder, 15-20 parts of oat powder, 8-12 parts of pumpkin powder, 5-8 parts of red date powder, 10-15 parts of millet powder and 12-18 parts of purified water. The preparation method comprises the following steps: (1) raw material pretreatment; (2) mixing and blending; (3) kneading and forming; (4) low-temperature curing; and (5) cooling and packaging. The meal replacement cake adopts medicinal and edible food materials, has edibility and conditioning effects, is compounded with stomach-nourishing medicinal and edible food materials such as Chinese yam, poria cocos and gordon euryale seeds, is natural, free of additives, balanced in nutrition, good in taste and easy to digest, is scientific in formula proportion, is simple in preparation process, is suitable for daily meal replacement and gastrointestinal maintenance of the public, and has a wide market prospect. And the market demand is wide.

The invention discloses a liquid fertilizer for agricultural planting and a preparation method thereof, and belongs to the technical field of fertilizers. The prepared liquid biological organic fertilizer comprises the following raw material components in percentage by weight: 75%-85% of clear water, 2%-5% of soybean meal, 2%-5% of corn flour, 2%-5% of millet flour, 2%-6% of corn stalk powder, 2%-9% of sheep manure, 3%-8% of brown granulated sugar, 3%-8% of milk, 0.5%-3% of ground phosphate rock and 0.05%-0.2% of zymophyte powder. The liquid fertilizer contains bacterial communities such as bacillus subtilis, lactic acid bacteria, actinomycetes and saccharomycetes, organic raw materials and mineral raw materials, is rich in various bacterial communities and organic matters, has the advantages of improving soil, improving soil fertility, balancing nutrition and the like, and after the liquid fertilizer is used, the air permeability and the fertilizer retention capacity of the soil are enhanced, nutrients required by plant growth are provided, and the soil quality is improved. The stress resistance and the yield of crops can be improved.

The invention relates to sugar-controlling fat-reducing health-preserving porridge containing low-sugar-content coarse cereals and medicinal and edible components and a preparation method of the sugar-controlling fat-reducing health-preserving porridge. The health-preserving porridge is mainly prepared by mixing millet flour subjected to enzymatic-polyphenol synergistic esterification modification treatment, L-ethyl lactate, medicinal and edible components, soluble dietary fibers, resistant dextrin, oligosaccharide, vegetable protein powder, a stabilizer, a seasoning additive and drinking water. The broomcorn millet powder subjected to enzymatic-polyphenol synergistic esterification modification treatment is subjected to hydrolysis treatment by amylase and pectinase, and polyphenol with homology of medicine and food is introduced for esterification crosslinking, so that a resistant starch enhanced structure is formed. The health-preserving porridge has good effects of controlling sugar and reducing fat, and has excellent taste and stability. The health-preserving porridge not only contributes to blood sugar regulation and fat metabolism, but also can provide excellent nutrition and taste, is suitable for being eaten for a long time, and has a good market application prospect.

The application discloses a millet steamed cake quality improvement method and belongs to the technical field of food processing, and comprises the following steps: S1, millet powder preparation: after coarse grinding, millet is sieved through 60-90 meshes to obtain sieved millet powder; S2, millet starch extraction and purification: the sieved millet powder is soaked in a sodium hydroxide solution at room temperature and centrifuged to remove impurities, and the precipitation and hydrochloric acid pH adjustment are repeated until there is no yellow layer, so that primary-extracted millet starch is obtained; after ethanol washing, the millet starch is dried to obtain the millet starch; S3, preparation of millet starch-phenolic acid compound: accurately weigh 3-6 g of phenolic acid and millet starch, place them in an RVA aluminum tank, add water to a total weight of 25-30 g, and then process the starch paste in an RVA instrument according to a program to obtain a starch paste; subsequently, the starch paste is frozen, freeze-dried, ground and filtered to obtain the millet starch-phenolic acid compound. The millet steamed cake quality improvement method solves the problem that millet cannot form a good network structure due to the absence of gluten protein in the prior art. The millet steamed cake has the advantages of good taste, good appearance and high nutritional value.