77 results about "Starch gelatinization" patented technology

The invention discloses a method for improving the eating quality of rice based on variety compounding and microwave modification. The method comprises the steps of optimal variety screening, compounding proportion optimization, microwave modification and multi-dimensional evaluation. The defects of a single variety are overcome through variety compounding, starch gelatinization and flavor release are promoted through microwave modification, and synchronous optimization of'taste-flavor 'is achieved through cooperation of the two; by adopting household and industrial common microwave equipment, the compounding proportion is flexible, the operation only needs two steps of compounding and microwave, the preparation method can be applied to families, restaurants and food factories, and the problem of equipment dependence in the prior art is solved; multiple indexes are measured through a texture analyzer, an SPME-GC-MS and other instruments, a quantitative basis is provided for process optimization, and the defect of fuzzy evaluation in the prior art is avoided; the method is not only suitable for terminal cooking, but also can guide breeding through a compounding rule, assists quality grading through an evaluation system, and promotes multi-link technology upgrading of a rice industry chain.

The invention discloses microcapsule powder for covering the oil smell of euphausia superba oil and a preparation method of the microcapsule powder, and belongs to the field of euphausia superba oil processing. The microcapsule powder is composed of 50-75% of OSA starch, 10-30% of euphausia superba oil, 3-20% of sodium alginate, 1-10% of succinic acid and 0.5-5% of calcium hydrophosphate, during preparation, the OSA starch is gelatinized and then sheared and homogenized with the euphausia superba oil to obtain a miniemulsion, the succinic acid, the sodium alginate and the calcium hydrophosphate are prepared into a mixed solution, the mixed solution is mixed with the miniemulsion in proportion, and spray drying is performed to obtain a finished product. An OSA starch-sodium alginate double-wall material system is adopted, a compact cross-linked layer is formed through pH response, peculiar smell substances such as trimethylamine can be completely masked, the astaxanthin retention rate is up to 95.14%, the embedding rate reaches 89.48%, krill oil oxidation is effectively inhibited, krill oil is converted into powder, the stability and the sensory property are improved, application of krill oil in the food field is widened, the technology is simple, and the method is suitable for industrial production. The method is suitable for industrial production.

The present application relates to yogurt performance prediction, in particular to a starch swelling volume detection method and application in predicting yogurt stability. The starch swelling volume detection method comprises: subjecting starch paste obtained by gelatinization reaction of the to-be-detected starch in a solvent system to cold storage and standing, and then observing the volume of starch precipitation; the solvent system is selected from one or more of a water system, an emulsion system and a plant-based system. The method of the present application has wide application range, and can objectively and accurately evaluate the gelatinization degree of starch, directly observe the swelling degree of starch, and thus indirectly evaluate the stability system of yogurt.

The invention relates to the technical field of starch gelatinization, in particular to a bio-based adhesive as well as preparation and application thereof. The preparation method comprises the following steps: mixing starch, a gelling agent and water to obtain a mixture; wherein the gelling agent is organic polybasic acid; and then carrying out high-temperature treatment on the obtained mixture, and cooling to obtain the bio-based adhesive. The starch is converted from a powdery particle state to a colloid state, the crystal structure of the starch is destroyed, starch polysaccharide chain segments are irregularly arranged, and a viscous colloid dispersion system is formed. The solid starch particles are subjected to gelling treatment, so that the solid starch particles have good flowability and dispersity, and spreading on an interface of the material is facilitated. The bio-based adhesive provided by the invention can be further applied to the field of light chemical industry as an adhesive, an auxiliary agent, a polymer and the like, and has a good effect.

This invention provides a method for easily producing a starch-containing solid composition for cooking that is less prone to cracking even after prolonged storage at room temperature, using general-purpose equipment, while also improving the powdery texture during consumption. [Solution] A manufacturing method comprising the steps of (i) to (iii). (i) A step of preparing a composition that satisfies predetermined conditions with respect to the content of dietary fiber, starch, and protein, specific surface area per unit volume after ultrasonic treatment, degree of gelatinization of starch, starch granule structure, and molecular weight logarithm. (ii) A step of mixing the composition with water at 40°C or higher so that the dry weight moisture content exceeds 30% by mass. (iii) A step of transporting the composition by extruder under conditions that satisfy (8) to (10). (8) The temperature of the composition in the extruder is 55°C or higher. (9) The specific mechanical energy (SME) value of the extruder is less than 300 kJ / kg, and / or the ratio of the length of the flight section to the total length of the screw is 90% or higher. (10) The pressure in the extruder is 1.5 MPa or higher.

The invention belongs to the technical field of adhesive materials, and particularly relates to a modified starch-based water-based adhesive as well as a preparation method and application thereof. According to the adhesive, oxidized corn starch is taken as a base material, hydrophobic and weather-resistant modification is realized by introducing a fluorine-silicon-containing functional monomer, and hydroxypropyl quaternized chitosan is compounded to endow antibacterial property and a film-forming enhancement effect; a borax cross-linked polyol system is supplemented to improve the cohesive strength, and a plasticizer, a thickening agent and an emulsifier are matched to optimize the rheological property and wettability. The preparation process comprises the steps of starch gelatinization, fluorosilicone urea grafting, chitosan derivative compounding, auxiliary agent blending and the like, and the process is mild, environment-friendly and non-toxic. The obtained water-based adhesive has the characteristics of strong initial adhesion, good water resistance, moderate flexibility, excellent biocompatibility and the like, and is especially suitable for adhesion and manufacturing of ball products such as basketballs, footballs and the like.

The invention discloses a preparation method of a high-strength starch-PAM composite membrane, and belongs to the field of biodegradable materials.The preparation method comprises the following specific steps that firstly, starch, PAM and glycerin are selected and pretreated, then the treated starch is added into deionized water, and uniform starch gelatinization liquid is formed; iI, preparing a PAM dispersion liquid, and adding the PAM dispersion liquid and glycerol into the starch gelatinization liquid to form a ternary composite blending liquid; iII, performing vacuum defoaming treatment on the ternary composite blending liquid, and casting the treated ternary composite blending liquid on a film forming carrier to form a uniform liquid film; the problem that a traditional starch film is insufficient in mechanical property is solved, the defects that the traditional starch film is too high in hydrophilicity and prone to aging are overcome, bubbles or uneven thickness of the composite film are effectively avoided, and the consistency and stability of the product performance of the composite film are guaranteed.

The invention provides a preparation device and a preparation method of vacuum freeze-dried noodles, and relates to the technical field of food processing. The production line is formed by sequentially connecting a vacuum dough kneading and curing device, a composite calendering and multi-layer curing device, a strip cutting machine, a micro-boiling and steam gelatinization device, a cold air shaping and ice water shock cooling device, a cryogenic quick-freezing and freeze-drying device and a detecting and packaging machine, and all the devices realize continuous conveying through a material conveying belt, a sealing channel or an AGV (Automatic Guided Vehicle). The preparation process does not depend on any food additive, a tough gluten network is constructed through a physical process, and accurate starch gelatinization and rehydration are performed, so that the noodles are tough, smooth, boil-resistant, soaking-resistant and lower in breakage rate, the taste of the noodles is close to that of fresh noodles, the requirements of consumers on high-quality and natural foods are met, and the problem that freeze-dried noodles depend on food additives in production is solved.

The invention discloses an ibuprofen composition suspension and a preparation method thereof, the preparation method comprises the following steps: adding purified water accounting for 60% of the prescription dosage into a liquid preparation tank, slowly adding pregelatinized starch in a stirring state, and stirring for more than or equal to 10 minutes after the addition is finished; heating is started, so that the pregelatinized starch is gelatinized; adding a prescription amount of cane sugar into the liquid preparation tank, and stirring for 10 minutes to completely dissolve the cane sugar; starting a tank body for cooling, when the temperature of the liquid medicine is cooled to be less than or equal to 50 DEG C, slowly adding xanthan gum into the stirring tank through a 40-mesh screen under a stirring state, after the xanthan gum is added, continuously stirring for more than or equal to 30 minutes, starting self-circulation to pass through a 5mm screen for 30 minutes, and then replacing a 20-mesh screen to continuously and circularly stir; the xanthan gum and the raw material medicine are added into the stirring tank in a sieving mode, then the liquid medicine is subjected to continuous circulating sieving to ensure that the xanthan gum is completely swelled and the raw material medicine is uniformly dispersed, finally, the content uniformity RSD% of the liquid medicine at different positions is within 2%, and the uniformity of the liquid medicine is good; the feeding process is simplified to a certain extent, the use of equipment is reduced, the cleanness is realized, and the production efficiency is improved.

Disclosed in the present application are a surrounding hot air slow-drying apparatus for pet food processing and a three-stage baking method. The surrounding hot air slow-drying apparatus for pet food processing comprises a drying oven (1), wherein a hot air drying unit is mounted at the inner bottom of the drying oven (1), a circulating conveying unit (2) is mounted in the drying oven (1), a plurality of drying frames (3) are uniformly distributed on the circulating conveying unit (2), material turning mechanisms are respectively provided in the drying frames (3), a positioning assembly (7) is mounted in the drying oven (1), and the material turning mechanisms cooperate with the positioning assembly (7) to turn over raw materials in the drying frames (3). By means of material turning plates (501) moving in the drying frames (3), food particles on the drying frames (3) are turned over; at the same time, arc-shaped plates (503) cooperate with second fixing plates (504) to scatter the food particles in an S-shaped path, avoiding damage to the food particles and realizing the replacement of the surfaces of the food particles in contact with hot air, and thus improving the yield of qualified pet food and improving a drying effect. By means of a three-stage baking process, the starch gelatinization degree of baked pet food can be increased to 90% or more, which is conducive to digestion and absorption.

The invention relates to the related technical field of filtering equipment, in particular to wine making pot bottom water filtering equipment and a using method thereof.The wine making pot bottom water filtering equipment comprises a base, a shell is arranged at the upper end of the base, a partition plate is fixedly installed at the upper end of the shell, baffles are fixedly installed at the two ends of the shell in a penetrating mode, and a guide rail is fixedly installed at the lower end of the shell; the first screen and the second screen are arranged at the front end of the filter, the aperture of the first screen and the aperture of the second screen can capture large-particle impurities such as vinasse residues and raw material fibers in wine brewing bottom pot water, and the impurities are prevented from directly impacting a subsequent fine filter component; the filter holes can efficiently intercept residual starch gelatinization substances, colloidal protein and fine suspended solids after coarse filtration, and the filter hole area with attached impurities can be continuously conveyed to a clean area through the rotating shaft, so that the situation that the filtering efficiency is attenuated due to impurity adhesion of a traditional fixed fine filter screen is avoided.

The present application belongs to the field of crop genetic breeding, and particularly relates to a method for breeding a new high-quality noodle wheat variety with low generation and trace selection. The method integrates a whole wheat flour gluten quality parameter determination technology, a whole wheat flour starch gelatinization characteristic parameter determination technology, and a whole wheat flour paste color parameter determination technology. According to the specific conditions of parents and different generation materials, selection indexes and values are set, so that accurate and efficient selection of high-quality noodle wheat can be finally realized, accurate directional breeding of high-quality noodle wheat quality traits is realized, and blindness in the breeding process of high-quality noodle wheat is greatly reduced.

This invention discloses an Ag / TiO2 / Ag3PO4 / chitosan quaternary ammonium salt / lignocellulose nanoparticles / starch composite membrane, its preparation method, and its applications, relating to the field of fruit and vegetable preservation technology. Chitosan quaternary ammonium salt, starch, glycerol, lignocellulose nanoparticles, and Ag / TiO2 / Ag3PO4 photocatalyst are mixed in water, and the starch is gelatinized by heating to obtain a composite film-forming solution; this solution is then cast to obtain the Ag / TiO2 / Ag3PO4 / chitosan quaternary ammonium salt / lignocellulose nanoparticles / starch composite membrane. The chitosan quaternary ammonium salt in the composite membrane can modify the surface of the Ag / TiO2 / Ag3PO4 photocatalyst, and its polar groups can form a hydrogen bond network with the hydroxyl groups of cellulose and starch, improving the composite membrane's ability to enrich ethylene and the interfacial bonding force between the photocatalyst and the matrix, thereby enhancing the composite membrane's adsorption and degradation effect on ethylene. The chitosan quaternary ammonium salt and the photocatalyst form a dual long-lasting antibacterial effect—both photoresponsive and contact-type—synergistically improving the antibacterial performance of the composite membrane.

The invention relates to the technical field of instant food, in particular to high-reconstitution-property brewing type instant mashed taro powder and a preparation method of the high-reconstitution-property brewing type instant mashed taro powder. The high-rehydration instant mashed taro powder is prepared by compounding Lipu taro starch, cassava starch, potato starch, enzymolysis Lipu taro starch and potato starch, wherein the mass ratio of the Lipu taro starch to the cassava starch to the potato starch to the enzymolysis Lipu taro starch to the potato starch is 12: 3: 2: 3; the gelatinization degree of the Lipu taro starch is 80.59 to 100 percent; the gelatinization degree of the cassava starch is 79.64 to 100 percent; the gelatinization degree of the potato starch is 80.45 to 100 percent; and the enzymolysis DE value of the enzymolysis Lipu taro starch is 0.67-2.10. According to the high-rehydration-property instant mashed taro powder disclosed by the invention, rapid hot water rehydration is realized through a green processing technology, and a caking phenomenon is avoided. And after brewing, the soft and fine taste of the Lipu taro paste can be restored, and no additive is added, so that the health requirement is met. Besides direct brewing, the mashed taro can also be used for making mashed taro milk tea, desserts and the like, is suitable for fast-paced life, and promotes convenient and diversified development of mashed taro food.

The invention discloses a manufacturing process of an acetic acid group-starch composite rapid degradation decoration, and relates to the technical field of green and environment-friendly materials. According to the technology, starch is gelatinized, a plasticizer is added, then the starch is blended with an acetic acid-based polymer, a compound meeting the forming requirement is formed, then injection molding is conducted, environment-friendly surface treatment is conducted, and the obtained ornament has the rapid degradation capacity and meanwhile has the good mechanical strength, appearance gloss and decoration effect; the method is suitable for rapid consumption fields such as disposable ornaments and festival ornaments. The method is environmentally friendly, controllable in cost and high in forming efficiency.

The present disclosure relates to a clean coal for combustion and a preparation method thereof. The preparation method includes the following steps: (1) dispersing starch in water, uniformly stirring, and fully gelatinizing; (2) adding a sulfur-fixing agent into the gelatinization solution, and centrifuging to obtain the starch gelatinized solution containing the sulfur-fixing agent; (3) crushing the coal for combustion to obtain coal particles; and (4) conveying the coal particles to a fluidized bed, spraying the starch gelatinized solution containing the sulfur-fixing agent on the coal particles in a suspension state, and drying to obtain coal particles adsorbed with the sulfur-fixing agent and gelatinized starch. According to the present disclosure, the starch gelatinized solution is used to dissolve the soluble sulfur-fixing agent, and then the starch solution is adsorbed in-situ into the coal particles, so that the soluble sulfur-fixing agent is uniformly adsorbed in the coal for combustion.

The invention discloses a preparation method of high-activity, stable and homogeneous ginseng fruit milk. The preparation method comprises the steps of ginseng fruit pretreatment, enzymolysis and aroma enhancement, gelatinization and milk homogenization, a compound enzyme preparation comprises pectinase and cellulase, and the method adopts double technologies of compound enzyme enzymolysis and aroma enhancement and starch gelatinization and embedding. The preparation method of the potentilla anserine milk can effectively mask the bad flavor of the ginseng fruits, improve the system stability, promote the dissolution of active ingredients and maximally retain the nutrition, thoroughly solves the problems of earthy smell and astringent taste of the ginseng fruits, and the obtained finished product milk is mellow and smooth in mouth feel, has the unique fragrance after the ginseng fruits and the milk are fused, and has a good market prospect. No bad peculiar smell exists.

The application discloses a preparation method of a drug sustained-release modified starch hydrogel and application thereof, and belongs to the field of starch chemical modification and biomedical materials. The method is characterized by a starch hydroxyl modification and modification through PAA micelle mediation and a starch gelatinization-network interweaving synergistic enhancement strategy. A CTS-PEG-600 composite solution and a PAA micelle modified starch dispersion liquid are prepared first, a dense three-dimensional network is constructed through compounding and cross-linking and high-temperature gelatinization, and a starch-based hydrogel material is obtained through post-processing. After fucoidan is loaded on the hydrogel, an oral sustained-release preparation can be prepared, long-acting and stable release of drugs is realized, non-alcoholic fatty liver disease is treated through targeted therapy, the hydrogel has excellent biocompatibility, mechanical stability and controllable sustained-release property, the process is green and environmentally friendly, the hydrogel is suitable for large-scale production, and has a wide application prospect.

This invention discloses a method for low-temperature synthesis of tetragonal barium titanate powder and the resulting product. Using an ethanol solution of tetrabutyl titanate and an aqueous solution of barium nitrate as raw materials, a colloidal suspension is formed with a promoting liquid. The reactants are then dispersed under starch gelatinization to obtain a precursor. The precursor is then subjected to low-temperature heat treatment to obtain tetragonal barium titanate powder, thus achieving a simple solid-state method for low-temperature preparation of uniformly sized tetragonal barium titanate powder. The tetragonal barium titanate powder obtained by this invention has uniform grain size and high purity; the preparation method is simple, uses inexpensive raw materials, involves low-temperature synthesis, has a short preparation cycle, and low energy consumption, which is beneficial for large-scale industrial production.

The invention discloses a food freshness indicating film based on lithospermum red pigment as well as a preparation method and application of the food freshness indicating film, and belongs to the technical field of intelligent packaging. The invention discloses a food freshness indicating film based on lithospermum red pigment. The food freshness indicating film comprises the following raw materials in parts by mass: 3-10 parts of starch, 0.5-3 parts of sodium alginate, 0.5-2 parts of lithospermum red pigment, 100-300 parts of water and 1-5 parts of glycerol. Through interaction among the starch, the sodium alginate, the glycerol and the lithospermum red pigment, the stability of the lithospermum red pigment is improved, so that the lithospermum red pigment still has good pH response performance and relatively good color developing sensitivity after being subjected to a starch gelatinization process. The prepared food freshness indicating film based on the lithospermum red pigment has excellent mechanical property, water vapor barrier property and ultraviolet barrier property.

The application provides a preparation device and method of vacuum freeze-dried noodles, and relates to the technical field of food processing, which is composed of a vacuum dough mixing and aging device, a compound calendering and multi-layer aging device, a noodle cutting machine, a micro-boiling and steam gelatinization device, a cold air shaping and ice water quenching device, a deep cold quick-freezing and freeze-drying device, and a detection and packaging machine in sequence. The devices are connected in series through material conveying belts, sealed channels or AGV trolleys. The preparation process of the application does not depend on any food additives, and a strong gluten network and accurate starch gelatinization are constructed through a physical process. After rehydration, the noodles are tough and smooth, resistant to boiling and foaming, and have a lower breakage rate. The taste is close to that of fresh noodles, and the demand of consumers for high-quality and natural food is met. The problem of dependence on food additives in the production of freeze-dried noodles is solved.

This invention discloses the application of phosphogluconate-water dual kinase GWD3 as a target in regulating starch gelatinization viscosity and / or storage starch content in plants. Knocking out the MeGWD3 gene in the cassava chromosome can increase starch gelatinization viscosity and / or storage starch content. Therefore, the GWD3 gene can be used to create high-quality root and tuber crop varieties, providing a genetic resource for breeding new root and tuber crop varieties with high starch gelatinization viscosity and / or storage starch content.

The invention relates to the technical field of slurry-free aquatic product treatment, in particular to a composite treatment solution for slurry-free aquatic products and a preparation method thereof.The composite treatment solution comprises a soaking solution and a tumbling solution, the soaking solution takes ice water as a solvent and comprises, by mass, 0.5%-5% of a basic water-retaining agent and 0.5%-2% of table salt, and the tumbling solution takes ice water as a solvent and comprises, by mass, 0.5%-5% of a basic water-retaining agent and 0.5%-2% of table salt. The invention relates to a high-quality food, which comprises the following components in percentage by mass: 0.05-2.5% of a texture modifier and 0.1-0.5% of an emulsion stabilizer, and is characterized in that the processes of water absorption, salt permeation, protein modification, starch gelatinization and the like can be carried out under respective optimal conditions through two-step treatment of water retention and bottoming in a soaking solution and crispness increasing and shaping in a rolling and kneading solution, so that the curing rate of a product is increased.

The application discloses a pre-gelatinized starch / calcium-containing mineral-berberine compound and a preparation method and application thereof, and comprises the following steps: mixing an organic acid salt or an inorganic acid salt, starch and water, and performing microwave treatment to obtain a starch-salt colloid solution; mixing calcium salt, berberine and ethanol to obtain an ethanol solution containing berberine and calcium salt; adding the starch-salt colloid solution into the ethanol solution containing berberine and calcium salt, stirring and reacting, performing retrogradation treatment, centrifuging to obtain a precipitate, and drying to obtain the compound. The application combines the starch "gelatinization-retrogradation" mechanism and the calcium-containing mineral biomimetic mineralization method, completes the encapsulation of berberine, and prepares the berberine compound with the pre-gelatinized starch / calcium-containing mineral as a drug delivery system, so that the berberine compound has a high drug encapsulation rate, the gastrointestinal stability of the berberine is remarkably improved, a good sustained-release effect is generated, the bioavailability of the berberine is improved, and a new way is provided for the clinical application of the berberine.

The invention discloses a preparation method of rice flour added with a modifier. The method comprises the following steps: mixing rice flour with a specific proportion of whey protein (WPI) in a dry state, and performing hydration, centrifugation, drying and crushing to prepare the composite rice flour. System tests show that the addition of the WPI can effectively improve the gelatinization degree of the rice flour, and the effect is optimal when the addition amount is 6%. The mechanism is that WPI reduces the particle size and gelatinization viscosity of a system by changing the hydrogen bond interaction between starch molecules, so that starch gelatinization is promoted. The invention provides theoretical support and a process scheme for developing high-gelatinization-degree infant cereal food.

This invention discloses a multi-parameter linkage control method for the extraction stage of Coix seed oil, belonging to the field of Coix seed oil extraction technology. Specifically, it includes: collecting the cumulative flow rate of solvent entering and leaving the extraction tank and calculating the real-time solvent holding amount; collecting the overall weight of the extraction tank, subtracting the empty weight and solvent holding amount to obtain the real-time dry basis weight; collecting the absorbance of the extract and multiplying it by the solvent holding amount, inputting it into a dissolution quality prediction model to obtain the predicted value of the dissolved Coix seed oil quality, and then calculating the predicted dissolution rate; when the real-time dry basis weight is greater than the lower limit threshold of dry basis weight and the predicted dissolution rate is less than the lower limit threshold of dissolution rate, calculating the change in solvent holding amount, and discharging or replenishing solvent according to the positive or negative change, until the solvent holding amount recovers and the predicted dissolution rate is recalculated; repeating the above steps until the real-time dry basis weight is less than or equal to the lower limit threshold of dry basis weight, and then discharging the residue. This invention achieves dynamic adjustment of solvent holding amount, avoids starch gelatinization, and improves the extraction rate.

This invention relates to the field of control technology and discloses a method and system for optimizing process parameters in rice cake production. The method includes: real-time detection of the viscoelasticity of rice paste in the cooking zone; analysis of the non-equilibrium region of starch gelatinization in the cooking zone based on the phase hysteresis corresponding to the viscoelasticity; calculation of the difference in water migration rate between adjacent non-equilibrium regions; injection of steam pulse disturbance into the region with the largest difference in water migration rate, while simultaneously detecting the propagation response trajectory of surface microcracks in the rice paste; locating the structural stress concentration area of ​​the surface microcracks based on the curvature abrupt change point of the propagation response trajectory; and dynamically correcting the pressure gradient parameters of the roller press and the temperature drop rate parameters of the cooling zone in the cooking zone according to the spatial coupling degree between the structural stress concentration area and the non-equilibrium region. This invention can solve the technical transformation from passive control to active optimization, improving the uniformity, textural stability, and yield of rice cake production.

The invention belongs to the technical field of preservative paper preparation, and particularly relates to composite antibacterial preservative packaging paper as well as a preparation method and application thereof. The preparation method of the composite antibacterial fresh-keeping packaging paper comprises the following steps: firstly, mixing and pulping bleached bamboo pulp and broadleaf wood chemithermomechanical pulp, adding aluminum sulfate, rosin size, a wet strength agent PAE and sodium hexametaphosphate, and performing papermaking and forming; then, essential oil is added into starch gelatinization liquid composed of oxidized corn starch and an epsilon-polylysine hydrochloride solution, a fresh-keeping coating emulsion is obtained through emulsification, and finally, the composite antibacterial fresh-keeping packaging paper is obtained through coating and drying. According to the composite antibacterial fresh-keeping packaging paper disclosed by the invention, fresh-keeping coated paper is prepared by adopting the natural antibacterial agent, the bamboo pulp fiber and other raw materials and matching with the oxidized corn starch through a specific process, and the composite antibacterial fresh-keeping packaging paper has the characteristics of bacteriostasis, environmental friendliness and stability and safety in use, can be used as fresh-keeping packaging paper or fresh-keeping packing paper, effectively delays the decay of various fruits, and is suitable for being used in multiple scenes; the invention also provides a preparation method thereof.

This application discloses a modified glutinous rice-lime-based mortar and its preparation method. The preparation method includes: dispersing glutinous rice flour and white sugar in water to form an organic slurry; adding activated calcium oxide and injecting it into the organic slurry; utilizing the heat released from the hydration reaction of the activated calcium oxide to spontaneously raise the temperature of the material system above the starch gelatinization temperature; simultaneously performing high-speed shearing treatment to promote the formation of composite microparticles of the generated calcium hydroxide and organic macromolecules. The microstructure of this mortar contains core-shell structured composite microparticles with calcium hydroxide crystal nuclei as the core and an organic-inorganic composite layer as the shell. This application utilizes the in-situ driving of starch gelatinization by the heat of calcium oxide hydration, simplifying the process and reducing energy consumption; and through heat-shear coupling, improving the bonding strength and water resistance of the mortar.

The invention relates to the field of polished rice quality characteristic detection, and discloses a detection method for predicting starch gelatinization characteristics of polished rice flour, which comprises the following steps: selecting varieties with similar ripening periods by adopting a variety of gene diversified rice breeding strains, grinding to obtain polished rice, screening, storing in a container, measuring the polished rice fine powder by using a rapid viscosity analyzer, and determining the starch gelatinization characteristics of the polished rice flour. Extracting functional parameters representing gelatinization characteristics; meanwhile, a visible light and short-wave near-infrared imaging system is used for collecting hyperspectral image signals of the brown rice and the polished rice flour, and radiation calibration is carried out; processing a hyperspectral image and extracting a spectrum; a spectral domain adaptation framework is used to solve the problem of optical signal disturbance caused by a rice bran layer between brown rice and polished rice, and a rapid quantitative model is constructed; the method solves the problems that in the prior art, the quality parameters of the polished rice flour cannot be directly predicted by using the brown rice spectrum, the nondestructive rapid evaluation of the quality cannot be realized, and the application value in the rice breeding and processing process is limited.