144 results about "Starch gelatinization" patented technology

The invention discloses a feed online production intelligent monitoring method and system based on data analysis, and relates to the technical field of intelligent monitoring, original data RAW is collected and preprocessed to obtain an operation feature vector VPS, and a data foundation is laid for accurate analysis. Based on the operation feature vector VPS and a historical database HIS, a predicted quality feature vector VPQ containing specific indexes such as starch gelatinization degree Ysg is generated in real time, a comprehensive feed quality index SIFQ is calculated, a decision signal Sig is generated, multi-dimensional overall evaluation of product quality is achieved, and a clear basis is provided for regulation and control. And when the decision signal Sig indicates that the quality does not reach the standard, an adjustment instruction AIR is generated, and scientific and efficient process adjustment is ensured. And adjusting equipment according to an adjustment instruction AIR, continuously monitoring and updating a historical database HIS, and based on this, carrying out iterative optimization on an inherent coefficient set SCA, endowing the system with self-learning and continuous improvement capabilities, and ensuring long-term adaptability of the model and stable production optimization.

The invention discloses a KASP marker for identifying wheat starch gelatinization characteristics in multiple environments and application, and relates to the technical field of biology, in particular to a method for screening or assisting in screening wheat with different peak viscosities, which comprises the following steps: detecting whether the genotype of wheat to be detected is qRVA-Peak7B.1a or qRVA-Peak7B.1b, and the peak viscosity gt of the wheat with the genotype qRVA-Peak7B.1b; the peak viscosity of the wheat of the genotype qRVA-Peak7B. 1a; the wheat of which the genotype is qRVA-Peak7B. 1b is wheat of which the genotype is TT homozygous type based on a C101T SNP (Single Nucleotide Polymorphism) site; the wheat of which the genotype is qRVA-Peak7B.1a is wheat of which the genotype is CC homozygous based on a C101T SNP (Single Nucleotide Polymorphism) site; the C101T SNP locus is the 101 nucleotide from the 5'terminal of SEQ ID NO.4 in a wheat genome. The molecular marker has important theoretical significance and economic value for molecular marker-assisted selection of wheat germplasm or breeding progeny materials with relatively high peak viscosity (important indexes of starch gelatinization characteristics).

The invention discloses a food baking processing program control system and method, and relates to the technical field of food processing intelligent control, and the method comprises the steps: collecting the dielectric characteristics of a material, capturing the change dynamic state of a dielectric loss angle tangent value, and recognizing the phase change stage of the material in real time through a time domain dielectric spectrum analysis method; constructing a dual-channel heat conduction model, and dynamically identifying the regional temperature gradient of the baking equipment according to the phase change stage of the material; and based on the regional temperature gradient of the baking equipment, through a multi-parameter coupling control algorithm, calculating the microwave power adjusting quantity and the wind speed ratio adjusting quantity of the baking equipment, and generating a composite control instruction set. According to the method, the phase change stage of the material is recognized in real time through a time domain dielectric spectrum analysis method, the relevance between relaxation time distribution and a phase change characteristic spectrum is accurately analyzed through inverse Laplace transformation and a dynamic time warping algorithm, and dynamic capture of key phase change nodes such as glass transition and starch gelatinization is achieved.

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 relates to the technical field of agricultural paper, in particular to double anti-mite fruit cultivating bag paper and a preparation method thereof. The preparation method comprises the following steps: pulping: respectively pulping natural-color bamboo pulp and natural-color softwood pulp, then mixing, adding water, and uniformly mixing to obtain pulp; papermaking: sequentially adding iron oxide yellow, aluminum sulfate, rosin size and a wet strength agent into the pulp, adding water for dilution, and drying after papermaking to obtain fruit cultivating bag body paper; sizing: taking oxidized cassava starch, adding water, preparing starch slurry, heating, continuously stirring until the starch is completely gelatinized, taking starch gelatinized liquid, adding neem oil, putting into a high-speed homogenizing emulsifying machine, emulsifying to obtain neem oil anti-mite emulsion, uniformly mixing the neem oil anti-mite emulsion with wax emulsion to obtain anti-mite glue liquid, immersing the fruit cultivating bag body paper into the anti-mite glue liquid, and drying to obtain the fruit cultivating bag. And taking out and drying to obtain the double anti-mite fruit cultivating bag paper. The composite material has physical barrier and long-acting anti-mite functions, and the risk of insect attack invasion is greatly reduced.

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 invention aims to provide puffed recombinant rice based on multi-section gradient temperature control and a preparation method thereof, and relates to the technical field of grain recombination, the recombinant rice takes rice flour and highland barley flour as core raw materials, highland barley, rice bran oil and starch are mixed to achieve synergistic toughening, starch gelatinization and structural shaping are optimized in cooperation with multi-section gradient temperature design, and the puffed recombinant rice is prepared. Specifically, the front section comprises 2-3 temperature control intervals, the middle section high-temperature area comprises 2-3 temperature control intervals to realize rapid gelatinization, the tail section low-temperature area comprises 2 temperature control intervals to slowly release stress, and specific screw-rotary cutting parameters are combined to realize production of the nutritional recombinant rice with high flexibility (TPA elasticity value is increased to 0.92) and low breakage rate (less than or equal to 1.5%).

The invention discloses a preparation method of a compound microbial fertilizer, and belongs to the technical field of microbial fertilizers, the preparation method comprises the steps of starch gelatinization, strain activation, shake-flask culture, immobilization, fermentation and material mixing; the immobilization comprises the following steps: centrifuging a paenibacillus polymyxa shake-flask culture, and collecting wet thalli; mixing the wet thalli with normal saline, stirring at room temperature, adding the gelatinized starch solution, and continuously stirring to obtain a mixed bacterial solution; stirring a calcium chloride aqueous solution at 30-35 DEG C, dropwise adding the mixed bacteria solution, continuously stirring after dropwise adding, filtering, and taking filter residues to obtain immobilized paenibacillus polymyxa; the compound microbial fertilizer prepared by the invention is high in viable count, and the viable count is slightly influenced by the content of each substance in the corn steep liquor.

The invention discloses a temperature control enzymolysis reaction device for replacing fat with rice starch, and belongs to the technical field of enzymolysis reaction devices.The temperature control enzymolysis reaction device for replacing fat with rice starch comprises a shell assembly, an inner container assembly is fixedly connected to the inner side of the shell assembly, and a steam heater is installed on one side of the shell assembly; the top end of the shell assembly is fixedly connected with a fixing support, the middle of one side of the fixing support is fixedly connected with a sliding guide rail, and the sliding guide rail is slidably connected with a movable ladder stand. Through the optimized structural design of the shell assembly and the inner container assembly, a stable and efficient heating environment is formed, it is ensured that the enzymolysis reaction can be conducted at the accurately controlled temperature, the influence of temperature fluctuation on the reaction efficiency is avoided, the problem of starch gelatinization caused by too high temperature is effectively avoided, the enzymolysis efficiency and the product quality are improved, and the product quality is improved. Meanwhile, due to the design of a cyclic heating structure, the utilization rate of heat energy is further improved, and energy consumption is greatly reduced.

This invention discloses a food baking processing control system and method, belonging to the field of intelligent control technology for food processing. The system includes: acquiring the dielectric properties of materials and capturing the dynamic changes in the dielectric loss tangent; simultaneously using time-domain dielectric spectroscopy analysis to identify the phase transition stages of the materials in real time; constructing a dual-channel heat conduction model and dynamically identifying the regional temperature gradient of the baking equipment based on the phase transition stages; and calculating the microwave power adjustment and fan speed ratio adjustment of the baking equipment based on the regional temperature gradient of the baking equipment using a multi-parameter coupled control algorithm, and generating a composite control command set. This invention identifies the phase transition stages of materials in real time using time-domain dielectric spectroscopy analysis, and accurately analyzes the correlation between the relaxation time distribution and the phase transition characteristic spectrum using inverse Laplace transform and dynamic time warping algorithms, achieving dynamic capture of key phase transition nodes such as glass transition and starch gelatinization.

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 method of OSA starch sodium and the OSA starch sodium prepared by the preparation method. The preparation method of the OSA starch sodium comprises the following steps: starch is pretreated, and the branched chain degree of the pretreated starch is greater than or equal to 98wt%; the preparation method comprises the following steps: mixing pretreated starch and octenyl succinic anhydride in alkaline water for esterification reaction to obtain OSA starch ester; the method comprises the following steps: adding amylase into OSA starch ester to carry out enzymolysis reaction to obtain OSA starch ester enzymatic hydrolysate; using the OSA starch ester enzymatic hydrolysate to obtain OSA enzymatic hydrolysis starch; gelatinizing the OSA enzymolysis starch; according to the method, the branched chain degree of the starch is improved, impurities in the starch are reduced, the emulsifying property of the OSA starch sodium is stable, the embedding property is good, and the turbidity of an aqueous solution of the OSA starch sodium is low.

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 relates to a method for optimizing gelatinization and rheological properties of wheat starch based on addition of modified pectin, and belongs to the technical field of food processing and starch modification. In order to solve the technical problems that existing wheat starch is low in gelatinization temperature and poor in thermal stability, and rheological properties are difficult to accurately regulate and control, the modified pectin with low esterification degree, high molecular weight and high amidation degree is prepared through a specific process, and natural pectin is subjected to low-temperature deesterification and segmented amidation treatment, so that the modified pectin is obtained. Controlling the esterification degree to be lower than 10%, the molecular weight to be greater than 100 kDa and the amidation degree to be higher than 50%, and then forming a three-dimensional composite network structure with wheat starch according to the mass ratio of (1: 4)-(1: 9) through high-speed shearing and ultrasonic synergistic treatment. According to the method, the starch gelatinization temperature is remarkably increased, the thermal stability and shear thinning recovery capacity of a system are improved, the method is suitable for improving the quality of cooked wheaten food products such as noodles and baked products, and the texture characteristics and processing adaptability of the products can be effectively improved.

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 rice noodle food production, in particular to a fresh-keeping production system of fresh-keeping rice noodles and application of the fresh-keeping production system, the fresh-keeping production system comprises a gelatinization extruder, an over-steaming box, a plurality of groups of cooling fans and a packaging machine which are sequentially arranged from left to right, and the over-steaming box comprises a fixing part, a driving part arranged in the fixing part, three steam parts and a carding part. According to the freshness-locking production system of the freshness-locking rice noodles and the application of the freshness-locking production system, the three conveying cages are driven to synchronously rotate through a chain disc and a chain in the steaming box, the air rollers are driven to swing in a reciprocating mode in cooperation with a synchronous belt, a disc and a shifting rod, the steam coverage angle of the air nozzles is increased, the left air roller, the middle air roller and the right air roller are arranged at the three-section temperature of 70-80 DEG C, 85-95 DEG C and 75-85 DEG C, the rice noodles are evenly heated and fully cooked, and the production efficiency is improved. The starch gelatinization degree is improved, a gel network is more compact, moisture is effectively locked, amylose recrystallization is inhibited, meanwhile, the steam action range is expanded through air roller swing, local undercooking or overheating is reduced, the strip breaking rate is reduced, and a stable texture foundation is laid for fresh locking.

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 provides a fermentation inoculant for improving puffing performance and nutritional quality of brown rice and application thereof, and belongs to the technical field of food deep processing. The fermentation inoculant for improving the puffing performance and the nutritional quality of the brown rice is composed of bacillus amyloliquefaciens and aspergillus oryzae according to the ratio of (2-3): 1. Through the synergistic effect of the complex microbial inoculants, cellulase, hemicellulase and protease secreted by aspergillus oryzae can break a brown rice bran barrier and degrade macromolecular protein, amylase secreted by bacillus amyloliquefaciens can improve the starch gelatinization efficiency, and meanwhile the content of antinutritional factors is reduced. The final puffed brown rice powder has the characteristics of high expansion rate, loose texture, high nutrition utilization rate, excellent brewing performance and the like, solves the problems of poor puffing performance, low nutrition absorption and easy caking during brewing in traditional brown rice processing, and is suitable for industrial production of instant nutritious food.

The utility model discloses an arid area vegetation non-irrigation planting hole which comprises a planting foundation pit, the planting foundation pit is arranged underground, a diversion weir is arranged on the periphery of the planting foundation pit, a soil moisture conservation and restoration layer is laid at the bottom of the planting foundation pit, and a starch gelatinization layer is laid on the soil moisture conservation and restoration layer. The utility model relates to the technical field of non-irrigation planting holes, in particular to a non-irrigation planting hole for vegetation in an arid region, which combines planting hole digging, soil moisture preservation technology and irrigation mode, so that irrigation is not needed in the later period, the survival rate, the preservation rate and the growth amount of nursery stocks can be improved, and the afforestation cost is reduced. By narrowing the top opening of the planting hole, the irradiation time of water in the planting foundation pit is shortened, the evaporation capacity of accumulated water is reduced, the temperature of reserved water is reduced, and the growth environment of plants is protected.

The invention discloses application of V-shaped crystalline starch Pickering emulsion in preparation of soybean oil sponge cakes, the V-shaped crystalline starch Pickering emulsion can form a thick liquid film in soybean oil sponge cake batter, and the thermal stability of the batter is remarkably improved. In the baking process, the thick liquid film effectively inhibits protein aggregation and starch gelatinization, promotes formation of a uniform pore structure, supports batter expansion and prevents cake deformation or collapse. Meanwhile, the V-shaped starch remarkably enhances the water retention capacity of the system by virtue of the relatively strong water absorption capacity, and improves the gelatinization temperature of the wheat flour, so that the wheat flour has higher expansion capacity, the soybean oil sponge cake which is expanded in volume, fine and smooth in mouth feel and uniform in tissue structure is finally prepared, the problem that the soybean oil sponge cake is relatively poor in specific volume is solved, and the soybean oil sponge cake is suitable for large-scale production. Meanwhile, the health problem caused by the fact that traditional bakery products contain a large amount of butter, saturated fatty acid and trans-fatty acid is solved, and the method can be widely applied to the field of bakery products.

To provide a molded article containing starch with excellent transparency.SOLUTION: The molded articles of the present invention are molded articles formed from a resin composition comprising a plasticized starch and a thermoplastic resin. The plasticized starch comprises: starch; a polar organic compound capable of gelatinizing or plasticizing the starch at temperatures higher than room temperature; and sugars. After leaving the molded articles in an environment at 103°C for 16 hours, impact testing was conducted using the DIRT IMPACT A method according to JIS K7124-1. A whitening effect occurs at the point of impact on the molded articles struck by the projectile and the maximum mass of the projectile exceeds 200 g.SELECTED DRAWING: None

The present invention belongs to the field of material technology, discloses a kind of protein-edible glue covalent graft composite starch aerogel and its preparation method and application, specifically discloses a kind of preparation method of aerogel, comprises the following steps: (1) preparation of covalent graft: protein and edible glue are mixed and dissolved, dried, and carried out Maillard reaction to obtain covalent graft; After starch gelatinization, pH is adjusted, and cross-linking agent, the covalent graft of step (1) are mixed, reacted, pH is adjusted to neutral, dried, and aerogel is obtained. The present invention combines protein-edible glue by glycosylation modification for the first time, makes it produce stronger environmental stability, then cross-links and compounds with protein-edible glue graft copolymer by starch, improves the combination of starch and copolymer. The prepared aerogel can form more holes, and the structure is more stable, thereby providing more binding sites, and the result embodied is that the adsorption amount to metal is larger.