45 results about "Semolina Flour" patented technology

The present invention relates to the field of food processing, and discloses a weakly acidic moisturizing flour product, which comprises wheat flour and an antibacterial liquid, and the antibacterial liquid comprises tea polyphenol, a lactic acid buffer solution, ergothioneine and glucose. By adopting a dynamic biological acidification regulation and control system and accurately controlling key environmental factors in the fermentation process, specific probiotics are guided to carry out directional metabolism, so that a uniform and appropriate weak acid environment is formed in the flour product. The uniform acidity distribution not only enhances the microbial stability of the product, but also effectively protects the protein network structure of the flour product, maintains the original good elasticity and chewiness of the product, and meanwhile, integrates the microwave-ultraviolet synergistic sterilization technology, so that the product quality is improved. The body heating effect of microwaves and the photochemical damage capacity of ultraviolet rays on microorganism DNA are ingeniously combined, and the excellent sterilization effect can be achieved at the low processing temperature within the shorter processing time.

The invention discloses a method for improving the nutritional quality of wheat and reducing vomitoxin by combining cold plasma with lactic acid bacteria fermentation. The method comprises the following specific steps: (1) putting wheat grains polluted by DON into a reaction cavity of cold plasma equipment; (2) preparing a single or compound lactic acid bacteria starter; (3) mixing the wheat subjected to cold plasma treatment with a lactic acid bacteria leavening agent for fermentation; and (4) drying, grinding and sieving the fermented wheat to prepare the wheat flour meeting the standard. Through progressive cooperative treatment of cold plasma pretreatment and compound lactobacillus fermentation, the final degradation rate of DON reaches 91.04%, functional components (resistant starch reaches 13.71% and dietary fiber reaches 13.14%) are synchronously increased, and phytic acid (lowest to 0.42%) is greatly degraded to improve the bioavailability of mineral substances. Besides, the method can optimize the wheat processing performance, the prepared noodles are moderate in hardness, good in elasticity and stretch-proof, no chemical reagent is added in the whole process, collaborative optimization of efficient detoxification, nutrient enrichment and processing performance improvement is achieved, and a green and economical solution is provided for safe utilization of polluted wheat.

The invention discloses a processing method of high-fiber steamed buns with a slow digestion function, and belongs to the technical field of food processing. The quality defects that traditional wheat steamed buns are poor in gluten network structure stability, prone to softening and collapsing, prone to aging and the like are overcome. According to the invention, a low-moisture extrusion technology is combined with compound enzyme directional modification to modify the dietary fibers in the lentinus edodes stems, so that the modified lentinus edodes stem dietary fibers are obtained. A traditional steamed bun processing technology and a traditional steamed bun processing formula are optimized, key technological parameters such as extrusion technological parameters, enzymolysis conditions and the addition amount of the modified dietary fibers are optimized, and the high-fiber steamed bun rich in the modified lentinus edodes stem dietary fibers is prepared. As an exogenous nutritional supplement and a texture modifier, the extruded modified dietary fiber not only solves the quality defects of poor gluten network structure stability, easiness in softening, easiness in aging and the like of the traditional wheat steamed bun, but also reduces the digestibility of the wheat steamed bun. The method has a wide application prospect for developing wheat flour derivative products with high fiber and low digestibility.

The invention relates to a preparation method of a fiber-based curry sauce capable of resisting reheating nutrition loss and the curry sauce. Comprising the following steps: 1) juice absorption: long protein fibers absorb turmeric juice to obtain a fiber material A; 2) rubber powder film coating: uniformly mixing the fiber material A with vegetable rubber powder, and shearing to obtain a fiber material B; 3) oil-emulsion blocking: uniformly mixing an emulsifier and vegetable oil, and uniformly mixing the obtained oil-emulsion material C with the fiber material B to obtain a protein fiber base material; and 4) stir-frying and curing: weighing vegetable oil, heating, adding a flavoring agent, mixing with the vegetable oil, stir-frying, adding a mixture of wheat flour, mashed potato and water, uniformly mixing to obtain a seasoning sauce, adding the protein fiber base material, uniformly mixing, curing, packaging, and sterilizing to obtain the curry sauce. Through the processes of juice absorption, rubber powder film covering, oil emulsion blocking and stir-frying and curing, the curry sauce is repeatedly heated for multiple times, so that the loss of curcumin can be reduced, and the curry sauce can be easily adhered to the surface of food to obtain better taste and flavor.

The invention relates to a sugar-controlling and weight-losing functional food cooperatively conditioned by endogenous enzymes of processing raw materials and a preparation method thereof, and belongs to the technical field of food. The raw materials comprise 6-10 parts of white kidney beans, 4-8 parts of lucid ganoderma, 20-40 parts of black-skin and green-kernel black beans, 3-6 parts of mung beans and 40-60 parts of wheat flour / rice flour. A dual biological activation process is adopted: white kidney beans are subjected to low-temperature enzymolysis by yeast powder and probiotic soybean enzymes (1%, 25-35 DEG C) for 2-4 hours to release an alpha-amylase inhibitor, and ganoderma lucidum is subjected to weak-base hydrolysis by sodium bicarbonate (1-3%) for 2-4 hours to activate a triterpenoid glycosidase inhibitor; and performing compound fermentation on the zymolyte and the alkaline hydrolysis product for 2-4 hours, and then adding a cereal base material to activate the endogenous enzyme activity. High fiber combination (more than 15%) is used for prolonging satiety and reducing fat absorption, resistant starch (heat is only 50% of saccharides) is used for inhibiting lipid synthesis, and quadruple synergy (enzyme inhibition is more than 90% / resistant starch / low GI / high fiber) is combined, so that dual effects of postprandial blood sugar reduction and weight control are realized.

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 present invention discloses a tissue regeneration promoting and blood enriching holographic organic food material nutritional diet formula and a production process and application thereof, the tissue regeneration promoting and blood enriching holographic organic food material nutritional diet formula comprises a drink and a food which are matched for eating, and the drink comprises 4 g of dried small shrimps, 4 g of wheat bran, 20 g of soybean meal, 3 g of kelp, 5 g of Chinese chestnut powder, 7 g of buckwheat, 2.5 g of Chinese yam powder, 2.5 g of laver, 2 g of salt and 200 g of water; the food comprises 3 g of Brazil chestnuts, 10 g of walnut kernels, 10 g of sunflower seed kernels, 10 g of peanut kernels, 10 g of pine nuts, 14.5 g of wheat flour, 10 g of sweet potato powder, 10 g of potato powder, 10 g of corn flour, 1 g of pseudo-ginseng, 3 g of astragalus membranaceus, 3 g of angelica sinensis, 2 g of fructus lycii, 1.5 g of bletilla striata and 2 g of salt. According to the present invention, the nutrient ratio matching is reasonable, the food material variety is diversified, the food material ratio is balanced, all essential nutrients and a large amount of active biotin can be provided for the human body, the immunity and the self-healing ability are improved, the hematopoietic function is promoted, the hematopoietic cells are promoted, and the resistance of the human body is improved; the product is convenient to manufacture, free of chemical components and harmful substances and meets the hygienic standard.

The invention relates to the technical field of biology, in particular to a method for detecting transgenic wheat and application of the method, and successfully solves the technical blank problem in the aspect of transgenic wheat detection by designing specific primers and probes aiming at HaHB4 genes and combining a real-time fluorescent PCR (Polymerase Chain Reaction) technology. The specific primer and probe combination adopted by the invention has high specific recognition on the HaHB4 gene, avoids cross reaction with other gene sequences, and effectively eliminates the risk of false positive results. The detection limit of the method can reach 30 copies, and transgenic ingredients with extremely low content in a sample can be accurately detected. Besides, the method is wide in application range, not only is suitable for wheat seed detection, but also can be applied to wheat flour, wheat products and mixtures containing wheat components, and the full-chain supervision requirement from seeds to terminal products is met.

The cell repair technology is characterized in that the cell repair technology comprises the following components in parts by weight: 15-25 parts of wheat flour, 3-5 parts of hawthorn fruit powder, 5-10 parts of black sesame seed powder, 1-2 parts of lycium ruthenicum powder, 3-5 parts of soybean flour, 0.1-0.5 part of winged laggera herb, 0.1-0.5 part of herb of delavay schefflera, 0.1-0.5 part of root of redflower glorybower, 0.1-0.5 part of root of white toddalia, 0.1-0.5 part of arachnoid cyanotis, 1-5 parts of peach kernel and 1-2 parts of ligusticum wallichii. The invention relates to the technical field of dietotherapy, the dietotherapy part adopts pure natural food materials, can provide energy and protein required by the body of a patient and is beneficial to restoring physical and mental conditions, and the added traditional Chinese medicinal materials have the effects of promoting blood circulation, relaxing tendons and activating collaterals and improving blood stasis and blockage.

The invention aims to provide coarse cereal fresh wet noodles and a preparation method thereof in order to solve the problem that the broken rate cannot be less than or equal to 3% on the premise that the addition amount of coarse cereals is greater than or equal to 25%, and the coarse cereal fresh wet noodles comprise the following components in parts by weight: 40-60 parts of high gluten wheat flour, 10-20 parts of tartary buckwheat flour, 5-15 parts of quinoa flour, 1-3 parts of inulin, 0.1-0.5 part of sodium alginate, 0.01-0.03 part of nisin and 28-35 parts of water. The water activity Aw of the noodles is smaller than or equal to 0.92, and the total number of bacterial colonies is smaller than or equal to 100 CFU / g. According to the invention, the problem that coarse cereal particles pierce and break a gluten network is solved, and a three-dimensional gluten support is constructed; non-thermal sterilization is realized; the microorganism proliferation path is blocked.

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 discloses a preparation method of cookies, which comprises the following steps: mixing an SBP solution and a KGM solution in equal volume, and homogenizing to obtain an SBP-KGM composite particle aqueous solution; mixing the SBP-KGM composite particle aqueous solution with edible oil, and carrying out shearing emulsification, so as to prepare a Pickering high internal phase emulsion; and finally, mixing the Pickering high internal phase emulsion with shortening, low-gluten wheat flour, berry sugar, skim milk powder, soda ash, ammonium bicarbonate and water, stirring, extruding and baking to obtain the cookies. The preparation process is simple and easy to operate, and the raw materials are natural and nontoxic and have excellent biocompatibility; the obtained product not only meets the consumption demand of healthy diet, but also can be widely applied to the field of food processing as a functional nutritional ingredient additive, and a new scheme is provided for developing green and clean-labeled baked food.

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 gordon euryale seed fresh noodles and a preparation method thereof, the gordon euryale seed fresh noodles are prepared from the following raw materials: mixed flour, grape skin polyphenol, hydrophilic colloid and water, and the mixed flour is prepared from high gluten wheat flour and enzymolysis gordon euryale seed starch; the hydrolysis degree DE of the enzymolysis gordon euryale seed starch is 2-3, the weight percentage of the enzymolysis gordon euryale seed starch in the mixed powder is 12%-15%, the addition amount of the hydrophilic colloid is 0.1%-0.5% of the weight of the mixed powder, and the addition amount of the grape skin polyphenol is 0.8%-1.2% of the weight of the mixed powder. The gordon euryale seed fresh noodle is simple in process, natural in component and excellent in quality, the texture and cooking quality of the product are remarkably improved, meanwhile, the gordon euryale seed fresh noodle has certain antibacterial and fresh-keeping effects, and GI (glycemic index) is obviously reduced.

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 invention relates to the technical field of feed additives, and particularly discloses a selenomethionine feed additive and a preparation method thereof.The preparation method of the feed additive comprises the steps that wheat flour, a synthetic precursor, KH2PO4 and MgSO4 are added into navel orange residues and mixed to be uniform, then a fermentation substrate is obtained, the moisture content of the fermentation substrate is controlled, and the fermentation substrate is fermented under the condition that the pH ranges from 4 to 8; the preparation method comprises the following steps: inoculating a composite strain capable of producing glutathione reductase, uniformly mixing, controlling the fermentation temperature, fermenting for 10-20 days, inoculating bacillus capable of producing methionine synthetase, fermenting for 10-15 days, drying and crushing to obtain the selenomethionine feed additive. The prepared feed additive is high in organic selenium content, selenomethionine accounts for more than 50% of the total selenium content, the highest selenomethionine accounts for 73.11%, the standard of the feed additive is met, the preparation method is environmentally friendly, and the requirement for production environment conditions is low.

The invention relates to a method for measuring sesame content based on labeled peptide combined with a liquid chromatography-mass spectrometry technology. The method comprises the following steps: selecting wheat flour, cocoa powder and mixed nut powder as food matrixes, respectively adding sesame powder with different masses, mixing to obtain a sample, extracting protein by adopting a buffer solution with specific conditions, performing reduction and alkylation reaction on the protein, and performing trypsin digestion to obtain a to-be-detected solution; based on targeted proteomics, the enzymolysis peptide fragment is analyzed through high performance liquid chromatography-triple quadrupole tandem mass spectrometry, the linear relation between the ratio of the peak area of the sesame quantitative peptide fragment to the peak area of the internal standard peptide fragment and the sesame content is explored, and sesame quantitative curves under three matrixes are established. The content of sesame in food can be detected according to the quantitative curve, and the quantitative limits of sesame under three matrixes of wheat, cocoa and nut powder are respectively 1mg / kg, 1.5 mg / kg and 2mg / kg. According to the method, the labeled peptide fragment is introduced, the loss caused by instability in the analysis process of a mass spectrometer is corrected by using the peak area ratio of the sample enzymolysis peptide fragment to the labeled peptide fragment, the sesame content in the food can be sensitively and accurately detected, the precision is good, and a certain technical support is provided for food allergen label identification.

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 herbal ointment treats hemorrhoids and fistula. The flowering branches of plants (Malva Sylvestris + purslane + Hypericum perforatum), olive oil, white grape juice, egg oil, hemp oil, animal bone marrow oil, wheat flour, red grape seed oil and nigella oil are the ingredients to prepare this herbal ointment. By using this ointment, there is no need to use ointments that are composed of chemicals, and also because of the use of different plants and plant oils in the preparation of this ointment, it will not have any therapeutic side effects or adverse effects on the human body and to use it for hemorrhoids it prevents surgery for hemorrhoids.

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.

1. Name of the design product: Packaging bag (organic wheat flour series). 2. Use of the design product: The design product is used for product packaging. 3. Design key points of the design product: Lies in the combination of shape, pattern and color. 4. Picture or photo that best shows the design key points: Perspective view 1 of Design 1. 5. The claimed design includes color. 6. The bottom view of Design 1 is omitted as it has been expressed in the perspective view; the bottom view of Design 2 is omitted as it has been expressed in the perspective view. 7. Design 1 is designated as the basic design.

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.