3797 results about "Potato starch" patented technology

A porous ceramic honeycomb filter manufactured from an oxide-based ceramic material having a pore size distribution with d₁≧7.0 microns. Preferably, the oxide-based material is cordierite or aluminum titanate. Alternatively, the filter contains a cordierite-containing ceramic body with a narrow pore size distribution with d_b≦1.00, wherein d_b=(d₉₀−d₁₀)/d₅₀. Also disclosed is a batch mixture, method and honeycomb green body made from mixture of inorganic source materials selected from the group of magnesia sources, alumina sources, and silica sources, and a pore former having a narrow particle size distribution with d_ps≦0.90, wherein d_ps={(dp₉₀−dp₁₀)/dp₅₀}. The pore former is preferably selected from a group consisting of canna starch, sago palm starch, green mung bean starch, and single-mode potato starch.

The invention discloses freshwater fish feed and a preparation method thereof. The feed comprises the following materials in percentage by weight: 5%-17% of import fish powder, 8%-22% of flour, 3%-16% of potato starch, 3%-18% of beer yeast, 5%-15% of bean pulps, 5%-15% of peanut pulps, 5%-10% of rape seed cakes, 2%-8% of corn powder, 3%-9% of cooked egg protein, 5%-8% of dried meat floss powder, 1%-2% of liquid phytase, 1%-3% of non-starch polysaccharase, 0.5%-1.9% of glutamine, 1%-2% of microecological preparation and 1%-3% of immune polysaccharides. The preparation process comprises a crushing step, a mixing step, a pelletizing step and a spraying step. The freshwater fish feed has the beneficial effects of being capable of well satisfying the nutrition needs of freshwater fish, improving the immunity of the freshwater fish, prompting intestinal absorption and improving the production performance of the freshwater fish.

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 relates to potato chips and a processing method thereof. The potato chips are made from the raw material of fresh potatoes and ingredients by the processing steps of: pretreating, stirring, rolling, forming by roller cutting, baking, cooling and packaging, wherein the ingredients include the following components in parts by weight: 10-20 parts of potato starch, 10-14 parts of white granulated sugar, 6-8 parts of plant oil, 2-3 parts of table salt, 1.5-2.5 parts of aginomoto, 0.6-1 part of sodium bicarbonate, 0.6-1 part of ammonium bicarbonate and a proper amount of water. In theinvention, fresh potatoes are used as the raw material, and equipment of automatic impurity removing, washing, peeling, stirring, rolling, forming by roller cutting, baking, cooling and packaging is adopted, a proper amount of sodium bicarbonate and ammonium bicarbonate is added to be used as leavening agents in the processing so that processed non-fried healthy potato chips have excellent crispness and good taste. The invention not only has reasonable and practical processing method, but also is simple to operate, has good effect and is beneficial to the wide generalization.

The invention provides a process for continuously extracting sweet potato starch, sweet potato protein and dietary fibre from sweet potato specially for processing the sweet potato and belongs to the filed of food biotechnology. The sweet potato is cleaned, is added with a color protective solution, and is pulverized, ground and squeezed in order to separate sweet potato residue and cell sap; a cleaning solution of the sweet potato residue and the cell sap are mixed and are filtered through a standard sieve with 200 meshes; a filtrate is subjected to centrifugal dehydration twice and is dried to obtain starch; after starch milk is separated out, the filtrate is degraded with starch; the filtrate with molecular weight of between 5,000 and 10,000 is intercepted, ultrafiltered, condensed and dried to obtain coarse protein of the sweet potato; and the sweet potato residue is added into a biological reactor, is added with water, protease and amylase for reaction, and is subjected to filter pressing, drying and pulverization to obtain insoluble the dietary fiber of the sweet potato. The method can fully utilize organic compositions in the sweet potato, minimize the generation and emission of organic wastewater and waste residue with high concentration, realize the full-value utilization of the sweet potato, and remarkably improve the economic value of the sweet potato.

The invention discloses a manufacturing method of octal-olefin succinic starch ester, which comprises the following steps: 1) blending potato starch and water in the thermostatic magnetic stirrer into emulsion; 2) adopting 3% sodium hydroxide to adjust the pH value of emulsion to 7.5-8.0; 3) adopting anhydrous alcohol to dilute octal-olefin succinic anhydride; 4) blending the diluted octal-olefin succinic anhydride and emulsion phase in the step 2) to form reacting system; adding 3% NaOH solution to maintain the pH value of reacting system; reacting 2-4h; 5) using 2mol/L alcaine to adjust the pH value to 6.4-6.6; washing through water and 70% alcohol separately; drying; grinding.

The invention discloses finless eel feed and a preparation method thereof. The finless eel feed is prepared by subjecting sweet potato starch, pumpkin, potato, blood of livestock and poultry in a slaughter house, soybean, poria cocos, rhizome of achyranthes bidentata, and the like to processes of material blending, sauce adjusting, extrusion forming, drying and the like, and the nutrient healthcare daily finless eel feed is earthworm-strip-shaped, rich in protein, dietary fiber, pectin, various vitamins, trace elements and the like, good in elasticity, capable of being softened immediately after being put into water, soft, fragrant and palatable, can realize trophotropism and promote growth, and has preventive and therapeutic effects on diseases like enteritis and body macule which are likely to occur. The finless eel feed is low in cost, convenient to process, store and feed, and high in input-output ratio.

The present invention belongs to the field of plastic products, and particularly relates to a biodegradable plastic packaging bag which is characterized by comprising the following components by weight: 5-15 parts of ethyl cellulose, 10-20 parts of polyethylene, 15-30 parts of modified starch, 15-30 parts of corn starch, 15-30 parts of sweet potato starch, 20-40 parts of polylactic acid, 2-10 parts of calcium carbonate powder, 1-5 parts of a lubricant, 1-5 parts of a plasticizer, 1-3 parts of a toughening agent, 1-10 parts of a degradation accelerator, 1-5 parts of polyvinyl alcohol, 2-5parts of chitosan, 1-5 parts of a compatibilizing agent and 2-6 parts of polycaprolactone. The biodegradable plastic packaging bag begins to thin, lose in weight, reduce in strength, then gradually splits into fragments after being exposed to the environment for two months, when these fragments are buried in garbage or soil, the degradation effect is very obvious; by addition of the plasticizer and the calcium carbonate powder, the added ingredients may enhance the tensile strength of the plastic packing tape, reduce the air and moisture permeability, and maintain the original characteristics of the plastic packaging bag.

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 invention discloses a method for producing sweet potato starch and treating sweet potato dregs and belongs to the field of food processing. The method comprises the following steps: delivery, washing, pulverization, slurry-dreg separation (filter-pressing of sweet potato dreg, pulverization of sweet potato dreg, drying and packaging of sweet potato dreg), filtration of starch stock, separation, dehydration of starch milk, drying of sweet potato starch, gas-powder separation, sieving, packaging of sweet potato starch, and fashioning. The method has the advantages of high yield of sweet potato starch, high resource utilization rate and no environmental pollution. The method is used for the production of starch from sweet potatoes with different starch contents, as well as starch-containing tuber crops such as potato, taro and Kudzuvine root. The method is implemented by physical process without using any chemicals, so that the sweet potato starch is free of harmful chemical residues.

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 belongs to the technical field of medical preparations, and in particular discloses a compound microporous starch powder hemostat and a preparation method thereof. The compound microporous starch powder hemostat uses potato starch and sweet potato starch as raw materials. The preparation method comprises the following steps: performing pregelatinization and ultrasonic pretreatment on the potato starch and the sweet potato starch, and then performing enzymatic hydrolysis on the potato starch and the sweet potato starch respectively to make pores so as to prepare microporous starches of the potato starch and the sweet potato starch respectively; in the process of enzymatic hydrolysis to prepare the microporous starches, adopting a vacuum freeze-drying method for drying the starches; using sodium trimetaphosphate to crosslink starch molecules so as to strengthen the structure; and mixing the potato crosslinking microporous starch and the sweet potato crosslinking microporous starch according to certain proportion to obtain the compound microporous starch powder hemostat. The microporous starch prepared by the method has strong hydroscopic property and obviously improved water-absorbing speed; besides, compared with the prior single-starch polysaccharide hemostatic material, the ingredients of the compound have improved performance and good hemostatic effect.

An edible potato starch composite film as a packaging material of food is prepared from potato starch, thickening agent, and plasticizer through mixing potato starch with water for gelatinizing, adding thickening agent and plasticizer in sequence, stirring, filtering, vacuum defoaming, and filming by the doctor blading method. Its advantages are low cost, high transparency and strength, and full degradation.

The invention discloses a trichoderma spore powder as well as a preparation method and application thereof. The trichoderma spore powder contains trichoderma spore powder and a drying aid, wherein the trichoderma spore powder is the spore powder of Trichoderma sperellum T1 which is preserved in the general microorganism center of CCCCM (China Committee for Culture Collection of Microorganisms) and has the preservation number of CGMCC NO: 3531 and a rDNA ITS region segment sequence shown in SEQ ID NO:1; the drying aid is one or more of beta-cyclodextrin, potato starch and soluble starch. The trichoderma spore powder has an effective prevention and control effect on banana vasicular wilt, and has a remarkable antagonism effect on various pathogenic funguses, especially on soil-borne funguses. The preparation time is saved with the preparation method of the trichoderma spore powder, which can be used for preparing the trichoderma spore powder which has high density, high germination rateand high drying efficiency and is easy to store, transport and use.

The invention discloses a method for preparing a super absorbent resin through graft polymerization of hydrogen peroxide-oxidized potato starch. The method is mainly characterized by comprising the following steps: neutralizing acrylic acid by using an alkali solution under the cooling effect of an ice-water bath, mixing with the hydrogen peroxide-oxidized potato starch and deionized water, heating in a water bath in the presence of nitrogen, slowly heating to 45-55 DEG C and carrying out graft polymerization to obtain the super absorbent resin, wherein the maximum water absorbing capacity of 1g of best products is up to 4000g/g in the 7000 times deionized water. The method for preparing the super absorbent resin, disclosed by the invention, has the following advantages that an initiator is not needed to be added and the raw material per se can serve as the initiator, so that no any impurity is introduced; the raw materials are easily dissolved in water and gelatinization is not needed in the process of preparing the super absorbent resin, so that the synthesis process is simplified; the polymerization reaction temperature is low, so that the energy consumption can be reduced; and the products are high in water absorbing capacity and excellent in performance, so that the method is more suitable for scale production, application and popularization of the products.

The invention discloses a digestion-aiding beef-mustard boiled-dumpling and a preparation method thereof. The digestion-aiding beef-mustard boiled-dumpling comprises, by weight, 35-45 parts of lean beef, 48-52 parts of flour, 20-30 parts of mustard, 4-6 parts of sweet potato starch, 8-10 parts of chive, 3-5 parts of ginger, 1-2 parts of peanut oil, 0.3-0.5 parts of red yeast rice powder, 0.3-0.5 parts of haw seed powder, 1-3 parts of lard, 0.4-0.6 parts of baking soda powder, 0.6-0.8 parts of rhizoma atractylodis, 0.4-0.6 parts of cassia twig, 0.3-0.5 parts of bletilla rhizome, 0.3-0.5 parts of hovenia dulcis thunb and appropriate amounts of table salt, white sugar and monosodium glutamate. Stuffing is subjected to heating steam treatment based on lotus leaves so that the digestion-aiding beef-mustard boiled-dumpling is more delicious. Rhizome atractylodis has good effects on spleen and stomach damp obstruction, abdominal fullness and distention, inappetence, hypodynamia, and whitish, greasy and thick tongue fur. Cassia twig and bletilla rhizome have good effects of strengthening stomach. Compared with the traditional boiled dumpling, the digestion-aiding beef-mustard boiled-dumpling has a certain health-care value.

A potato cracker is prepared from potato starch, wheat flour, granular white sugar, butter and fresh egg through proportionally mixing, layering aside preparing dough, die pressing, roasting and cooling. It has agreeable taste.

The invention relates to a method for preparing smoked sausages. Raw materials include, by weight, pig lean meat 40-50 parts, pig prime condition meat 10-20 parts, chicken 10-20 parts, ice water 12-18 parts, salt 1.5-2 parts, white granulated sugar 1-2 parts, monosodium glutamate 0.2-0.3 part, seasoning liquid smoke 0.1-0.3 part, five-spice powder 0.1-0.2 part, ginger and shallot powder 0.1-0.2 part, pepper powder 0.02-0.06 part, isolated soy protein 2-5 parts, potato starch 2-3 parts, composite phosphate 0.3-0.4 part, carrageenan 0.3-0.4 part, plasma protein 2-5 parts, coloring liquid smoke 0.3-0.8 part, vitamin C 0.03-0.04 part and nitrite 0.006-0.007 part. The method for preparing the smoked sausages comprises the steps of arrangement of raw material meat, spraying and steeping, injection and batch-type pressure-transformation rolling, meat mincing, auxiliary material addition, standing and curing, chopping and stirring, sausage filling, drying, cooking, cooling, secondary drying and storage. The smoked sausages prepared by means of the method has the advantages of having smoky flavor liked by people and being high in low-temperature meat products, good in taste, easy to absorb, safe, reliable and capable of effectively prolonging quality guarantee period of the products. The method is simple and easy to perform and can be applied to mechanical production of factories.

A kind of non-fried instant noodles made of the food grains other than rice is proportionally prepared from food additive, water edible oil, wheat flour, corn powder, corn starch, potato starch, potato powder, tartarian buckwheat powder, buckwheat powder, modified starch, sweet potato starch and sweet potato powder through mixing, heating, shaping, cutting short, heating and drying.