176 results about "Retrogradation" patented technology

The present invention relates to a process for making a bread product. The process includes the addition of a non-maltogenic exoamylase that hydrolyses starch to a starch medium, and the application of heat to the starch medium. The non-maltogenic exomylase cleaves one or more linear malto-oligosaccharides, predominantly consisting of from four to eight D-glucopyranosyl units, from non-reducing ends of amylopectin side chains. The non-maltogenic exoamylase has an endoamylase activity of less than 0.5 endoamylase units (EAU) per unit of exoamylase activity.

The invention discloses a traffic video behavior analyzing and alarming server, comprising a video source input unit, a central processing unit, an alarm unit, a display unit and a storage unit, wherein the video source input unit provides a plurality of paths of traffic video data streams to the central processing unit, the central processing unit simultaneously analyzes various traffic behavior violation on the plurality of paths of video data streams and triggers the alarming unit according to a traffic behavior violation analysis result, the alarm unit alarms in a set mode, the display unit displays the traffic videos and the traffic behavior violation analysis process and results in real time, and the storage unit stores the traffic video streams including whole vehicle violation processes, and the records of the violation analysis results. By means of the invention, various traffic behaviors (such as line crossing, retrogradation, illegal parking, traffic accidents and traffic flow statistics) in a plurality of paths of traffic video streams can be analyzed simultaneously and independently in real time, vehicle violation can be found out in all paths of traffic video streams in real time, and alarm treatment can be carried out in a very short time.

The present invention relates to a non-animal soft capsule shell composition having improved disintegration stability and shell hardness. More particularly, the present invention relates to a non-animal soft capsule shell composition and to a method for preparing same, in which an antioxidant and a disintegration aid are added to the non-animal soft capsule shell composition that is typically made of starch or a starch derivative, gums, a plasticizer, a buffering agent, and purified water which inhibit starch retrogradation and thus inhibit an increase in disintegration stability and capsule shell hardness, thereby improving disintegration stability and shell hardness.

The invention provides an oxidation catalyst to purify CO in room temperature, which is prepared in coprecipitation method or deposition-precipitation method. The catalyst consists of non precious metal active components and carrier, wherein the loading of the active components is 5 to 80 percent of the conversion value of metal element. The active components come from cobalt salt liquid, iron salt liquid, nickel salt liquid, manganese salt liquid, copper salt liquid, zinc salt liquid, tin salt liquid and cerium salt liquid. The carrier comes from alumina, silica, molecular sieve, honeycomb ceramics, wire fence, cobalt oxide, iron oxide, manganese oxide, copper oxide, zinc oxide, tin oxide and cerium oxide. The precipitant is Na₂CO₃, K₂CO₃, sodium hydroxide, urea or ammonia. The catalyst preparation solution needs to be fully stirred for 1 to 8 hours and the retrogradation duration is 1 to 16 hours. The dried solution needs to be treated in in-situ remediation in air, oxygen, and hydrogen or nitrogen atmosphere in temperature from 100 to 500 degrees centigrade. The catalyst disuses precious metal as active component, so the cost is low and the preparation process is simple.

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.

The invention relates to a preparation process of convenient rice, which comprises the following operational steps: A, washing rice; B, soaking the rice for the fist time; C, stewing the rice for the first time; D, soaking the rice the second time; E, stewing the rice for the second time; F, dispersing the rice; G, drying the rice to obtain finished products; and H, packaging the finished products, wherein soaking liquid contains 0.2 to 0.6 percent of citric acid, 0.1 to 0.3 percent of beta-cyclodextrin and 0.1 to 0.3 percent of sucrose fatty acid ester. The soaking liquid improves the edible quality of the convenient rice and strengthens the anti-retrogradation performance of the convenient rice while shortening the rehydration time of the convenient rice, so that the edible quality of the convenient rice is the same as that of fresh rice; and the gelatinization degree of the rice is improved by adopting the process of the two-time soaking and two-time stewing, so that the rehydration time of the convenient rice is shortened to 8 minutes. The preparation process has the advantages of reasonable process design, low equipment requirement, conveniently-eaten product, long quality guarantee period and good edible quality, and has the high popularization and use values.

A method for manufacturing instant rice through ultrasonic wave and ultrahigh pressure with cooperation of anti-aging agent permeation belongs to the technical field of food processing. The principle of the method is based on the ultrasonic cavitation effect and ultrahigh pressure immersion permeation combined technology. An anti-aging agent is uniformly permeated into the internal system of rice grains, thus improving the aging quality of non-dewatered rice. The method comprises the following main technological steps of: selecting common rice as the raw material, adding appropriate ratio of the anti-aging agent monoglyceride or beta-cyclodextrin, carrying out vacuum packaging, swelling by soaking in warm water of 30- 60 DEG C for 20-40 min, carrying out ultrasonic processing under the condition of ultrasonic wave of 20-40 KHz for 30-50 min, then processing at ultrahigh pressure of 300-500 MP for 10-20 min, effectively and uniformly permeating the anti-aging agent, accelerating the ripening by steam for 15-20 min, and braising the rice for15-20 min. The retrogradation quality of the prepared instant rice is greatly improved, and its shelf life is substantially prolonged.

The invention relates to a processing method of alpha-instant millet congee, which comprises the following steps that: a millet raw material is selected, washed, soaked, cooked and dispersed, and then is repeatedly frozen and dried up until the water content is reduced to 3% -5% so as to obtain the instant millet congee. The processing method can not only shorten re-hydration time, and solve the problems of retrogradation of millet grains, poor sensory quality and the like when the instant millet congee is processed, but also has low energy consumption, low cost and energy saving.

A production method of an inflaming retarding stone paper. The inflaming retarding stone paper comprises raw materials by weight of 55-65% of inorganic mineral, 15-30% of polyolefin, 8-18% of flame retardant and 1-5% of film-forming additive. The materials are sent to a high speed mixer to be uniformly mixed; and a mixed material is sent to an extruder and treated with milling and retrogradation to be prepared into particles; the particles are prepared into the inflaming retarding stone paper with a proper thickness by a paper film blowing machine. Because of addition of a special-purpose flame retardant, a defect of inflammability of existing stone paper is solved; the stone paper of the invention can be used for manufacture of a flame retardant wallpaper, is an ideal option for substituting an existing PVC wallpaper, and has wide market prospect.

The invention belongs to the field of infant and young children food, and discloses a method for preparing infant and young children complementary food and the prepared infant and young children complementary food. According to the method, through soaking, natural fermenting, enzymolysis gelatinizing and emulsifying of rice, the retrogradation rate of the infant and young children complementary food is effectively decreased, the sensing effects of objects contained in a product within an expiration date is changed, operation is easy, and cost is low. The infant and young children complementary food prepared through the method is balanced in nutrient, natural, healthy, beneficial for being digested and absorbed by infants and young children, low in retrogradation rate and capable of preventing the retrogradation phenomenon of the product within the expiration date. Meanwhile, by adding fruit and vegetable granules, the prepared infant and young children complementary food is rich in nutrient and suitable for daily consumption of infants and young children.

The invention discloses a biological modification method for inhibiting starch retrogradation, and belongs to the field of agricultural product processing and biology. The method comprises the steps of dissolving starch into water to obtain 30% (w/v) of starch milk, adjusting the pH to 7.5, adding 300-1,000U/g of starch branching enzyme of dried starch, treating at 50 DEG C for 4-10h to obtain a reaction solution, washing the reaction solution with deionized water, collecting solid and performing vacuum drying to obtain biological modified starch. By adopting the method, starch molecules have smaller branched chains and relatively high branching degree through the modification effect of the starch branching enzyme to hinder the rearrangement of amylopectin in the storage process, so that starch retrogradation can be well inhibited.

The invention discloses a wet rice flour processing method for inhibiting the retrogradation. The method comprises the following steps of: (1) pretreating raw materials; (2) soaking; (3) mixing the materials and crushing; (4) performing primary gelatinization; (5) performing extrusion molding; (6) performing secondary gelatinization; (7) scattering by using cold acid water; and (8) packaging and refrigerating. Wet rice flour prepared by the method is difficult to retrogradate, and has moderate mouthfeel and high cooking performance.

The invention discloses a polylactic-starch epispastic material and preparing method, which comprises the following steps: melting the polylactic and starch; mixing up with sparkle to form foam article with water resisting property and high frothing percentage. The invention can reduce the retrogradation of the polylactic, which improves the frothing percentage of the polylactic-starch.

An object of the present invention is to provide a novel starchy substance having a retrogradation-resistance, a process for producing the starchy substance efficiently from a material starch by enzymatic reaction, and uses thereof. The present invention attains the above object by providing branched starch having 6-α-maltosyl- and/or 6-α-maltotetraosyl-structure(s) with a marked retrogradation-resistance, a process for producing the branched starch without lowering the molecular weight of material starch, and uses thereof.

The invention discloses a potato slag comprehensive utilization processing method for combined production of starch and meal fiber. Mechanical crushing and enzyme degradation method are used for processing potato slag, so as to significantly improve the processing properties of materials, and effectively promote the release of target and generation of high active components. At the same time, medium recycling utilization process is utilized, so as to not only save water consumption but also simplify the subsequent concentration process, and effectively realize enrichment of target object. The obtained starch product has good transparency, swelling power and retrogradation property compared with other starch; and the obtained dietary fiber product has high proportion of soluble dietary fiber, strong sodium cholate, and especially obvious advantages in the aspects of adsorption ability of cholesterol adsorption compared with similar products, which shows that the dietary fiber product has good physical property and physiological activity. The invention has the advantages of simple operation, convenience, mild conditions, low equipment requirement, high utilization rate of raw materials, energy saving and benefit for environmental protection.

The invention provides a preparation process of broken rice combined production edible rice protein and small-diameter rice sticks. The preparation process takes broken rice as the raw material, alkali is added to regulate the pH value to be alkaline after soaking and pulp grinding, and compound hydrolytic enzymes which mainly contains alkaline protease and neutral protease are added by batches. The solid-liquid separation is carried out after the finish of the enzymatic hydrolysis reaction. Modified rice starch (the amylose content is higher than 22 percent) is obtained after drying filtration residues, and the small-diameter rice sticks (phi is less than 0.4mm) with better toughness can be further prepared by preparing flakes, steaming the flakes, preparing silks, steaming the silks, retrogradation and forming. Supernatant filtrate is collected, concentration is carried out by adopting a nano-filtration system, and then acid is added for carrying out the isoelectric precipitation. The rice protein with higher purity (not less than 80 percent) is obtained by the solid-liquid separation and the drying of protein sediment; the supernatant liquor is concentrated by adopting the nano-filtration system, and the rice protein with the lower purity (not less than 20 percent) is obtained by drying. The obtained high-purity rice protein can be used as a food additive; the low-purity rice protein can be used as the food additive or a feed additive.

The invention discloses a preparation method of starch double-crosslinking network hydrogel, and belongs to the technical field of natural biomacromolecular gel materials. A retrogradation and freezethawing technology is adopted, biodegradable starch with good biological compatibility and PVA are used as raw materials, and starch/PVA/borax double-crosslinking network hydrogel is prepared from theraw materials and borax. The preparation method has the advantages of simplicity in operation, environmental protection, low cost and the like. The starch/PVA/borax double-crosslinking network hydrogel has mechanical characteristics of high stretching, high toughness, high mechanical strength and the like; secondarily, the starch/PVA/borax hydrogel has good shape plasticity and rapid and effective self-recovering property; and the starch double-crosslinking network hydrogel has good self-healing property in air and water, the hydrogel has good water resistance, and after swelling equilibriumis achieved, the compression strength and compression strain of the gel can be recovered remarkably.

The invention relates to a method for uniformly penetrating small-molecular emulsifiers in instant rice grains, which belongs to the technical field of food processing. The principle of the method is based on uniformly distributing the small-molecular emulsifiers into a rice grain system under the synergetic action of ultrahigh-pressure soaking, ultrahigh-pressure penetration and heat stewing to improve the quality of non-dehydrated instant rice. The method comprises the following main steps of: selecting ordinary rice as a raw material, proportionally (0.2-0.6 percent by mass of the rice) adding glycerel monostearte or beta-cyclodextrin, carrying out vacuum packing, soaking the rice for 8-10 minutes under ultrahigh pressure (600MPa), then stewing for 15-20 minutes under the synergetic action of the ultrahigh pressure (600MPa) and heat (100DEG C) to realize that the small-molecular emulsifiers, such as the glycerel monostearte or the beta-cyclodextrin and the like are uniformly penetrated into the rice grains and perform the actions of improving the taste of the rice and delaying the starch retrogradation, thereby obtaining the non-dehydrated instant rice with short production period, good taste and flavor and long shelf life.

The invention discloses a preparation method of starch-free enzymolysis corn flour. The preparation method comprises the following steps: pre-crushing, cooking, defibrination, enzymolysis, filtration, concentration, homogenization, sterilization, spray drying, and packaging. The preparation method provided by the invention specifically comprises the steps of pre-crushing corn grains firstly, then putting the crushed corn grains into a cooking kettle for preliminary cooking, then adding sodium tripolyphosphate and sodium citrate, and passing the mixture through a colloid mill; and adding medium-temperature alpha-amylase into an enzymolysis tank for enzymolysis, lowering the temperature, adding cellulase for enzymolysis, adding sodium D-isoascorbate and sodium bicarbonate after enzymolysis, performing filtration, concentration, homogenization and sterilization, and finally, performing spray drying to prepare the enzymolysis corn flour. The starch in corns is thoroughly removed from the enzymolysis corn flour prepared by the method, the mouthfeel is significantly improved, and the phenomenon of retrogradation agglomeration in a later period of a corn beverage can also be solved.

The invention provides a method for inhibiting retrogradation of instant rice. Trehalose is a safe and reliable natural anti-retrogradation agent, which is lower in sweetness than sucrose and free of toxic effects to the human body. For the trehalose is small in molecular weight and relatively high in dissolubility, the trehalose is capable of relatively well infiltrating into pores of the rice grains when a trehalose solution is used for wetting the rice. At the same time, a certain pressure is exerted on the rice by ultrahigh pressure equipment, so that the trehalose is promoted to infiltrate into the pores of the rice grains by the ultrahigh pressure. The trehalose molecules and amylose molecules combine fully so as to form conjugant, so that steric hindrance is increased and starch molecular rearrangement is influenced; thus, re-crystallization degree of the starch is delayed, and retrogradation phenomenon of the rice is thereby inhibited. The rice treated by controlling trehalose solution concentration, wetting temperature, high-pressure treatment pressure and time is then cooked, so that ultrahigh pressure-synergic trehalose infiltrated instant rice with good edible qualities and obvious retrogradation-resistant effects is prepared. Being stored at 4 DEG C for 30 days, etrogradation enthalpy of the prepared instant rice is 3.42J/kg, which is 1.19J/kg lower than the etrogradation enthalpy of common instant rice; and bound water content of the prepared instant rice is 12.7%, which is 2.3% higher than the bound water content of common rice.

The invention relates to a modified starch nano composite solid gum stock and a preparation method thereof, belonging to the technical field of fine chemical engineering. The modified starch nano composite solid gum stock is made from nano particles, the gum stock is in the shape of solid power and features good stability in the process of storage and usage and non-agglomeration of the nano particles. The preparation method comprises the following steps: adding soluble starch as polymeric dispersant when collosol reaction happens inorganic salt and acid or alkaline; then adding modified starch and carrying out ageing reaction with the nano particles before carrying out centrifugal separation; finally drying. As the gum stock is in the shape of solid powder, so that period of validity is lengthened, packaging, storage and transportation are facilitated, maintenance and transportation fees are reduced. With sizing agent prepared from the solid gum stock applied to warp sizing, the anchoring strength of the sizing agent is good, warp sizing filoplume is appressed, abrasive resistance is improved by 15-20%; in particular, the nano particles in the sizing agent features stability and non-agglomeration and retrogradation, improves weaving efficiency, can completely replace polyving alcohol and belongs to warp sizing assisting agent for ecological fabrics.

The invention discloses a preparation method of high-purity all-trans lycopene crystal, and comprises the following steps: filtering the ferment material liquid, thus obtaining mycelium; adding polar organic solvent to the mycelium to grind and break the wall, and then filtering and removing the organic solvent; taking the mixture of mycelium and low-boiling petroleum based organic solvent as degreaser to remove mycelium oily consistituent and the foreign matter such as little amount of Beta-carotene; taking the mixture of mycelium and low-boiling petroleum based organic solvent as extractingagent to liquid-solid extract the lycopene in mycelium; cooling down the extract liquor for crystallization; filtering and drying in vacuum, thus obtaining high-purity all-trans lycopene crystal. Thetechnique adopted by the method can avoid lycopene from retrogradation and isomerization owing to heat and oxidation. The lycopene crystal prepared by the method has high purity, the content of lycopene exceeds over 97 percent, and the content of the all-trans structure exceeds over 90 percent.

The invention relates to a tea extract and application thereof in grain processing products. The tea extract is prepared by using the following processes: adding 7 to 10 times of drinking water into tea, heating the water at a temperature of between 90 and 100 DEG C, immersing the tea for 5 to 15 minutes, cooling the tea at a temperature of between 30 and 50 DEG C, filtering and concentrating the filter liquor, spraying and drying the filtered liquior into powder to obtain the extract. The tea extract is added into grain processing products such as cakes, bread, cookies, fresh rice flour and fine dried noodles and so on to obviously prolong the guarantee period of the products and solve the problems of easy retrogradation, and so on, and can add color and fragrance of the cakes, the breads and the cookies.