23 results about "Semolina Flour" patented technology

This invention provides a strong wheat flour suitable for use in bakery products and the like, with improved quality regardless of the origin of the wheat used as raw material. [Solution] The raw material is durum wheat (excluding Australian wheat), and the median diameter is 20 μm or more and 60 μm or less. The manufacturing method for flour with a median diameter of 20 μm or more and 60 μm or less includes the step of grinding flour made from durum wheat (excluding Australian wheat) to obtain ground flour.

The invention provides monascus solid-state fermented oat functional steamed buns and a preparation method thereof, and is characterized in that the monascus solid-state fermented oat functional steamed buns are prepared from the following raw materials in parts by weight: 5-10 parts of monascus fermented oat flour, 180-200 parts of wheat flour, 2-3 parts of yeast powder, 45-55 parts of water and 8-10 parts of white granulated sugar. According to the method, the content of acid Monacolin K in the oat flour is increased through solid-state fermentation, then the steamed buns are prepared from the oat flour subjected to solid-state fermentation, the steamed buns can be endowed with unique flavor and color, and the steamed buns can also have the health-care function.

The invention belongs to the technical field of food, and particularly relates to a low-GI oat composition, a low-GI oat product and a preparation method and application of the low-GI oat composition and the low-GI oat product. The low-GI oat composition is prepared from the following components: oat, radix ophiopogonis, phyllanthus emblica, folium mori and rhizoma polygonati. Animal experiments show that only five medicinal and edible substances, namely the oat, the radix ophiopogonis, the emblic leafflower fruit, the folium mori and the rhizoma polygonati, are used as the low-GI oat composition, and then the low-gluten wheat flour, the corn starch, the resistant starch, the baking soda and the butter are added to prepare the oat product, so that the effects of reducing the GI value and remarkably reducing the blood sugar can be achieved. Compared with the prior art, the oat product disclosed by the invention is simple in component, wide in source and low in cost, and has a good application prospect. In addition, through an oat product preparation process under specific conditions, the digestion rate of starch can be delayed, the proportion of resistant starch is increased, and the GI value and the blood sugar value of the oat product are remarkably reduced.

Pizza spatula / device for picking up and moving dough pieces. The device is partially hollow and serves as a storage container for flour, semolina, or a similar coating material. It features an integrated storage compartment for the coating material and a manually operated metering and dispensing mechanism.

The invention provides low-GI functional noodles based on a biological enzymolysis-microwave puffing technology and a preparation method of the low-GI functional noodles, and belongs to the technical field of food processing. The low-GI fermented tea functional noodles comprise the following raw materials in percentage by mass: 60%-80% of high gluten wheat flour, 10%-25% of resistant starch, 5%-15% of functional tea powder, 3%-8% of active wheat glutelin and 0.5%-1% of table salt. The functional tea powder is porous particles which are prepared from fermented tea through enzymolysis for regulating and controlling the viscoelastic state and microwave vacuum puffing and have a honeycomb-shaped open-type micropore structure. According to the invention, a'structured remodeling 'strategy is creatively adopted, so that the defects that a gluten network is damaged by traditional tea powder as a compact hard filler and the thermal stability of a liquid extract is poor are overcome. The functional tea powder is added, so that the noodles disclosed by the invention have excellent boiling fastness on one hand, and have excellent and stable low-GI characteristics on the other hand.

The invention relates to the technical field of litopenaeus vannamei feeds, in particular to an artificial compound feed for improving the muscle quality of freshwater cultured litopenaeus vannamei and a preparation method thereof.The artificial compound feed is prepared from, by weight, 18%-22% of fish meal, 33%-37% of soybean meal, 20%-24% of wheat flour, 1%-5% of squid powder, 2%-3% of fish oil, 1%-2% of soybean lecithin, 0.2%-1% of choline chloride and 0.1%-0.2% of calcium propionate; the feed additive is prepared from the following raw materials in percentage by weight: 0.05%-0.1% of an antioxidant, 0.2%-0.5% of sodium alginate, 1%-2% of monocalcium phosphate, 1%-2% of a multi-vitamin multi-mineral premix, 0.8% of a hydroxyproline and glutamine mixture and 10%-13% of microcrystalline cellulose. 0.8% by weight of a mixture of hydroxyproline and glutamine is added, so that the collagen content, hardness, water holding capacity and muscle fiber density in the muscle of the freshwater cultured prawns as well as the content of flavor amino acids (such as glycine, alanine and glutamic acid) and important umami substances IMP are remarkably improved; therefore, the muscle taste and flavor of the low-salt or freshwater cultured litopenaeus vannamei are improved.

The invention relates to the technical field of food processing, and particularly discloses high-nutrition pineapple noodles and a preparation method thereof.The high-nutrition pineapple noodles comprise enzymolysis wheat flour, high-gluten wheat flour, modified pineapple residues, pineapple soluble dietary fiber dry powder and blended pineapple juice, the preparation method comprises the steps that S1, bromelain is used for conducting enzymolysis on the high-gluten wheat flour to obtain the enzymolysis wheat flour, and the enzymolysis wheat flour is used for conducting enzymolysis on the pineapple soluble dietary fiber dry powder; the method comprises the following steps: S1, squeezing fresh pineapples into juice, adding edible salt and dietary alkali, and blending, S3, synchronously extracting pineapple soluble dietary fibers from wet pineapple residues, and preparing modified pineapple residues, and S4, carrying out dry mixing on all solid raw materials, adding a pre-hydrated dietary fiber glue solution and blended pineapple juice, and carrying out dough kneading, dough standing, tabletting and slitting, and drying so as to obtain a finished product. The activity of bromelain is inhibited through the edible salt and the dietary alkali, and gluten protein is protected; the enzymolysis wheat flour provides small molecule peptides, the nutrition absorption efficiency is improved, the modified pineapple residues improve the processing performance of the dough, and finally the nutrition enhancement and the processing performance improvement of the product are achieved.

The invention discloses a dumpling wrapper and a method for preparing chilled dumplings by using the dumpling wrapper, and belongs to the technical field of food processing.The dumpling wrapper takes medium gluten wheat flour as a main raw material, modified starch, edible salt, a food additive and trehalose in a specific proportion are matched, and the addition amount of water is controlled to be 45-47% of the total mass of the medium gluten wheat flour and the modified starch; the toughness, freezing resistance and blocking resistance of the dumpling wrappers are improved through the synergistic effect of all the raw materials, and the method for preparing the chilled dumplings comprises the steps of dumpling wrapper making, stuffing preparing, forming, pre-cooking, graded cooling, surface blow-drying, quick freezing, detecting and warehousing, and the problems that traditional quick-frozen dumplings are long in cooking time, prone to adhesion due to cold chain unfreezing, broken wrappers and exposed stuffing and the like are solved; the prepared chilled dumplings only need 5 minutes to be reheated, are complete in form, stable in taste and resistant to cold chain transportation and repeated freezing and thawing, can be widely applied to the scenes of catering, take-out, e-commerce cold chains and the like, and are controllable in technological process and suitable for industrial large-scale production.

The steamed dumpling is also named as top wheat, Shaomai, top beauty, top plum, top plum, top sale, Shaomi and the like, and is a traditional flavor food with long-lasting flow. Comprising a wrapper and stuffing, the appearance of the steamed dumpling is folded like a flower, the wrapper of Inner Mongolian steamed dumpling is thin as paper, the stuffing is fresh and tender, the wrapper of the inner Mongolian steamed dumpling is generally made from starch and wheat flour, and during eating, the inner Mongolian steamed dumpling is matched with greasy brick tea to remove the greasy taste of the mutton stuffing of the inner Mongolian steamed dumpling. With the improvement of the living standard, food with rich nutrition and various varieties is more and more loved by consumers. Tartary buckwheat is a special crop which is produced in the Liangshan region and has rich nutritional value, and meanwhile, the tartary buckwheat can regulate greasiness. And the traditional steamed dumpling skin is relatively single in nutritional ingredient composition and not rich in taste and color. In order to solve the problems, the invention provides the processing method for obtaining the tartary buckwheat steamed dumpling wrapper through a mixed tartary buckwheat formula. The tartary buckwheat steamed dumpling wrapper prepared by the invention is unique in taste and flavor, richer in nutritional ingredients and capable of balancing greasiness. The invention relates to a tartary buckwheat steamed dumpling wrapper, which is a thin food wrapper prepared by mixing individual tartary buckwheat or mixing the tartary buckwheat with other materials through powder mixing, wadding stirring, dough kneading, dough standing, dough splitting, wrapper forming and pleating.

The present application relates to a kind of methods for degrading mycotoxin in wheat bran or wholemeal, belong to the field of wheat bran processing.The method includes the following steps: the wheat bran is treated by low-frequency electromagnetic wave at 170-230 DEG C, and low mycotoxin wheat bran is obtained;Or the wheat bran is treated by low-frequency electromagnetic wave at 170-230 DEG C, and low mycotoxin wheat bran is obtained, the low mycotoxin wheat bran is crushed, and is added to the wheat flour, and low mycotoxin wholemeal is obtained.The present application is treated by low-frequency electromagnetic wave at 170-230 DEG C to the wheat bran, when low-frequency electromagnetic wave carries energy and acts on the wheat bran, polar molecules rub and collide to generate heat, finally the temperature of the wheat bran is increased, and high temperature can cause the degradation of mycotoxin, and low mycotoxin wheat bran is obtained.The method is simple in operation, high in processing efficiency, green and energy-saving, more practical, and can improve the safety quality of wheat bran.

The invention discloses pre-packaged fresh-keeping wet spaghetti and a making method thereof.The making method comprises the steps that 52-60% by weight of Dulan wheat flour, 10-20% by weight of wheat starch and 28-30% by weight of vital gluten are guided into a mixing machine to be evenly stirred; adding drinking water and uniformly stirring; putting the mixture into a curing strip extruder to extrude noodles; steaming the noodles for three times; soaking the acidified noodles with food acid; cooking the noodles until the noodles are thoroughly cooked; and weighing the noodles, bagging, packaging, sterilizing, cooling and warehousing. The quality guarantee period of the pre-packaged fresh-keeping wet spaghetti is as long as 6 months or above, and the pre-packaged fresh-keeping wet spaghetti is safe in microorganism and physicochemical indexes, is not naturally broken, is convenient and quick to eat, and has the initial taste. According to the preparation method, starch retrogradation is well inhibited, the problems of non-sticking and drawing due to high-temperature sterilization and thorough sterilization are solved, the taste of the fresh and wet pasta is restored, and the pre-packaged fresh-keeping wet pasta has the long shelf life of 6 months.

The application relates to the technical field of feed additives, and particularly discloses a selenium-methionine feed additive and a preparation method thereof. The preparation method of the feed additive is as follows: adding wheat powder, a synthetic precursor, KH2PO4 and MgSO4 into navel orange residues, uniformly mixing, obtaining a fermentation substrate, controlling the moisture content of the fermentation substrate, inoculating a complex strain producing glutathione reductase at pH 4-8, uniformly mixing, controlling the fermentation temperature, fermenting for 10-20 days, inoculating bacillus producing methionine synthetase again, fermenting for 10-15 days, drying, crushing, and obtaining the selenium-methionine feed additive. The prepared feed additive has high organic selenium content, selenium-methionine accounts for more than 50% of the total selenium content, and the highest content reaches 73.11%, which meets the standard of the feed additive, and the preparation method is environment-friendly and has low requirements on production environment conditions.

The invention provides blood-glucose-reducing whole-grain rhizoma polygonati noodles and a preparation method thereof. The blood-glucose-reducing whole-grain rhizoma polygonati noodles comprise the following raw materials: 50-70 parts of whole-grain flour, 20-40 parts of wheat flour, 1-10 parts of blood-glucose-reducing paste and 1-10 parts of a rhizoma polygonati polysaccharide extract, the blood glucose reducing paste is prepared from the following raw materials: 28 to 32 parts of rhizoma polygonati, 13 to 17 parts of radix astragali seu hedysari, 8 to 12 parts of rhizoma dioscoreae, 8 to 10 parts of herba dendrobii, 10 to 14 parts of rhizoma polygonati odorati, 4 to 6 parts of radix puerariae, 8 to 10 parts of semen euryales and 3 to 5 parts of endothelium corneum gigeriae galli. According to the method, liquid nitrogen crushing and high-pressure homogenization are adopted, so that whole wheat crude fibers can be fully crushed, and the roughness caused by different sizes of the fibers is reduced; through low-temperature enzymolysis, sulfur groups of glutenin and gliadin are promoted to be oxidized into disulfide bonds to generate crosslinking, so that the toughness and the tenderness of dough are improved, the problem that soup is easy to muddy in the noodle cooking process is solved, and meanwhile, the natural breaking rate, the cooked breaking rate and the cooking loss rate of the noodles are reduced.

A method for manufacturing a food product in the form of dumplings, sausages, and / or patties for pan-frying, with separate mixing-cooking and shaping steps, and related equipment. The invention relates to a method for manufacturing a food product in the form of dumplings, sausages, or patties, comprising: - a step of simultaneously mixing and cooking a mixture formed from flour and / or semolina of a gluten-containing cereal, a Solanum tuberosum tuber product, and a liquid, to obtain a dough composition (C), and - a step of shaping dumplings, sausages, or patties from the dough composition, said simultaneous mixing and cooking step and said shaping step being carried out successively in a distinct and independent manner. Processes and equipment for manufacturing food products. Figure for the abstract: Fig. 1.

The invention relates to a durum wheat flour essentially made up of durum wheat grain milling products having a particular particle size and damaged starch content, to a process for preparing said flour, to a premix containing said flour, to the use of said flour or said premix for the preparation of low glycemic index bakery products, and to bakery products containing said flour or said premix.

The invention provides an extraction method of wheat lutein, and belongs to the technical field of agricultural product processing and natural product extraction. The extraction method comprises the following steps: mixing a wheat processing powder product with an n-butyl alcohol and water mixing system to obtain a wheat solvent system; and mixing the wheat solvent system with an acid solution, and heating and extracting to obtain the wheat xanthophyll. Under the condition of acid catalysis, acid can promote ester bond breakage by releasing protons, hydrolysis of ester can be effectively promoted, release of combined xanthophyll can be promoted, the extraction amount of xanthophyll can be increased, and meanwhile, the acid can also inhibit oxygenolysis of xanthophyll. Heating extraction is carried out in xanthophyll extraction, the acid action effect can be improved, solvent permeation is accelerated, and the xanthophyll extraction efficiency can be further improved. Results of the embodiment of the invention show that the extraction efficiency of xanthophyll in different varieties of wheat flour can be remarkably improved by adopting the extraction method compared with a conventional method.

The invention discloses a gradient gelatinization and preservation method for rice noodles, and belongs to the technical field of food processing. The preparation method comprises the following steps: mixing long-shaped rice flour, polished round-grained rice flour, wheat flour, corn starch, vital gluten and modified starch with water; then transferring into a double-screw extruder for extrusion forming, collecting the rice noodles, and standing for retrogradation; and performing gradient gelatinization on the rice noodles, spraying cold water for cooling, and finally drying to obtain the rice noodles. The rice noodles prepared by the process disclosed by the invention are smooth and elastic in mouth feel, low in breaking rate, excellent in rehydration property and storage property and suitable for industrial production.

This invention discloses the preparation and application of a highly resistant tuber raw material powder. It rapidly and efficiently isolates intact cells from tuber crops, maintaining cell wall integrity and delaying starch digestion while minimizing the loss of dietary fiber, protein, and polyphenols. The highly resistant tuber raw material powder prepared by this invention exhibits excellent processing characteristics. By appropriately replacing wheat flour in noodle formulations, it effectively lowers the glycemic index (GI) of the product. Furthermore, the highly resistant tuber raw material powder, in conjunction with gluten, oat β-glucan, and calcium stearoyl lactylate, further enhances the encapsulation of starch by non-starch components, resulting in low-GI noodles with superior taste and flavor.

A composition for producing thick bread includes triticale flour as the main ingredient and Alyssum minus plant seed hydrocolloid treated with cold plasma to enhance physicochemical properties, strengthening the gluten network, softening bread texture, delaying staleness, and improving bread volume. Controlled cold plasma parameters include voltage, gas type, frequency, and variable treatment times. The composition also contains a natural sweetener for yeast nutrition, an emulsifier for gas retention and dough stability, calcium propionate powder as a preservative, gluten for texture, water as a solvent, leaven for carbon dioxide production, oil, salt, ascorbic acid, and alpha-amylase enzyme powder.

The invention discloses frozen green steamed buns added with trehalose composite syrup and a making method of the frozen green steamed buns, and belongs to the technical field of food processing. The frozen green steamed bun disclosed by the invention is prepared from the following raw materials in parts by weight: 80 to 120 parts of medium gluten wheat flour, 0.8 to 1.2 parts of instant dry yeast, 40 to 60 parts of water, 0.32 to 0.48 part of edible salt and 2 to 10 parts of trehalose compound syrup. The trehalose composite syrup is added into the steamed buns, so that the quality deterioration of the steamed buns caused by freezing treatment can be effectively improved. The problem that trehalose is not easy to ferment is solved, the eating quality of the frozen green steamed buns can be maintained, and the frozen green steamed buns are green, safe and wide in market prospect.

The invention belongs to the field of tea drink production, and provides a GABA enrichment-based red-skin wheat healthy tea drink and a preparation process thereof, the GABA enrichment-based red-skin wheat healthy tea drink comprises GABA enrichment red-skin wheat flour, and the GABA enrichment red-skin wheat flour is prepared from red-skin wheat through ultrasonic pretreatment, low-oxygen germination induction and enzyme deactivation drying; the functional compounding unit is prepared from a spina date seed extract, longan aril polysaccharide and casein peptide; the natural stabilization system comprises an anti-oxidation-embedding composite system composed of vitamin C, tea polyphenol and maltodextrin; the enrichment efficiency of gamma-aminobutyric acid in the red wheat is improved through a synergistic process of ultrasonic pretreatment, low-oxygen germination induction and enzyme deactivation drying, the activity of glutamate decarboxylase is effectively activated by combining a low-oxygen environment with L-glutamic acid precursor supply, the content of GABA stably reaches 40 mg / 100 mL or above, the effective dose requirement of functional food is met, and the functional food is suitable for industrial production. And the technical bottlenecks of low GABA generation rate and long period of conventional normal-pressure germination are overcome.

The present invention discloses selenium-enriched wheat ingredient-containing rolled dough wrappers and a unique preparation technology thereof, and relates to the technical field of food processing, and the selenium-enriched wheat ingredient-containing rolled dough wrappers are prepared from the following raw materials: selenium-enriched wheat flour, soybean flour, trehalose, chitosan, almond powder, agaric powder, resistant dextrin, chia seed powder, fructo-oligosaccharide, Chinese yam powder, poria cocos powder and water. The added resistant dextrin can delay glucose absorption, the chia seed powder can increase satiety, and the resistant dextrin and the chia seed powder cooperate to help control total calorie intake; fructo-oligosaccharide can promote the growth of beneficial bacteria in intestinal tracts; chinese yam polysaccharide contained in the Chinese yam powder and beta-pachyman contained in the poria cocos powder can synergistically regulate the intestinal environment and relieve the irritation of gluten to the intestinal tract; according to the present invention, the composite strain composed of saccharomyces cerevisiae and lactobacillus plantarum is adopted to ferment, and the strain activation scheme of adding the selenium-rich malt extract to the YPD culture medium and adding the trehalose to the MRS culture medium is matched, such that the poor taste such as boring flavor, acerbity and the like easily occurring in the traditional natural fermentation or single strain fermentation is avoided;

The invention relates to the technical field of glycosidic bond reconstruction, and particularly discloses a wheat flour evaluation system based on enzymatic glycosidic bond reconstruction, which comprises a reconstruction modeling module, a reconstruction state analysis module, a reconstruction action analysis module, a blood glucose steady-state function construction module and a blood glucose steady-state evaluation module, according to the method, glycosidic bond reconstruction is modeled through reinforcement learning, actions and states in the glycosidic bond reconstruction process are analyzed, a blood glucose steady-state reinforcement learning network model is constructed through a deep Q network, the steady state of the blood glucose level after glycosidic bond reconstruction is predicted and regulated, the blood glucose level after glycosidic bond reconstruction is observed, and the blood glucose steady-state reinforcement learning network model is constructed. The blood glucose level is maintained in a reasonable range, the effect of the trained model in steady-state maintenance of the blood glucose level is evaluated, and regulation and control of in-vivo blood glucose are facilitated.