12 results about "STARCH WHEAT" patented technology

The preparation method comprises the following steps: uniformly mixing long-shaped rice flour, corn starch and wheat flour to prepare mixed powder, weighing the mixed powder and a modifier in parts by weight, putting the weighed mixed powder and modifier into a stirring machine, and uniformly mixing for later use; extruding the standby mixture into rice noodles at high temperature by using a twin-screw extruder; sending the extruded and formed rice noodles into a constant-temperature and constant-humidity incubator for standing; the rice noodles are put into cold water to be scattered; feeding the scattered rice noodles into a drying oven for hot air drying; and the dried rice noodles are cut and then bagged, and finished products are formed. The prepared rice noodles have the excellent characteristics of high water binding capacity and rich nutritional value, the hardness and elasticity of the rice noodles are remarkably enhanced, the rice noodles are not prone to adhesion in the production and eating process, meanwhile, the cooking loss rate and the breaking rate of the rice noodles are greatly reduced, and the cooking quality of the rice noodles is improved.

We offer multi-layered noodles that contain high-amylose wheat flour, have good shape retention and separation, and are less prone to becoming crumbly. [Solution] Multi-layer noodles having a laminated structure with layer B disposed between two layers A, wherein the content of high-amylose wheat flour in the total mass of cereal flours and starches in layer A is X% by mass, and the content of high-amylose wheat flour in the total mass of cereal flours and starches in layer B is Y% by mass, where X>Y and 5≦X≦100, and the high-amylose wheat flour is wheat flour with an amylose content of 40% by mass or more in total starch as analyzed by the Concanavalin A method.

A working process for beating the Handmade Soba is classified into water circulation, rolling and cutting. To solve the problem that the most important and hard work is water circulation and buckwheat without water circulation is bad taste. This watering work is a hard work. If this work can be abolished, the effort of the soba making can be reduced, and anyone can easily beat beside.SOLUTION: The need for water circulation can be eliminated by replacing a necessary amount of water required for water circulation with a gelled liquid obtained by pregelatinizing cereal flour, buckwheat flour, starch, flour, refined rice flour, top-grade rice flour, or the like, a colloidal liquid, and a soft drink made from sugars, salts, and high-fructose corn syrup, and mixing the soft drink with buckwheat flour for 20 to 30 seconds. The amount of water required at this time is 50 to 60% by weight with respect to the flour.SELECTED DRAWING: None.

The invention relates to instant small crispy meat with Tibetan tea flavor and a preparation method thereof. The preparation process comprises the following steps: pickling streaky pork, and soaking the streaky pork with a functional emulsion constructed by using tea polyphenol, tea polysaccharide, Tibetan tea and avocado as main components; a double-layer powder coating process is adopted, the first layer is composed of high-viscosity modified starch, egg white powder and Tibetan tea powder, and a moisture barrier layer is formed through hot oil presetting; the secondary layer adopts pregelatinized hydroxypropyl starch, wheat protein and a calcium carbonate cross-linking agent to construct a fragile framework, so that the oil absorption rate is remarkably reduced, and the crispness is enhanced. The tea polyphenol and the tea polysaccharide synergistically improve the oxidation resistance, the antibacterial activity and the meat water binding capacity, phospholipid / sterol in the avocado is used as a natural emulsifier of the emulsion, and the phospholipid / sterol and polyunsaturated fatty acid in the edible oil balance pork saturated fat. In addition, the Tibetan tea not only gives Tibetan tea flavor to the small crispy meat, but also is rich in various lipases and rich fibers, and has the effects of reducing moisture permeation and balancing the absorption of cholesterol and fat, so that the instant small crispy meat is more delicious and healthy.

The invention provides a compound enzyme composition and application thereof. The compound enzyme composition contains low-temperature amylase and glucoamylase with the activity ratio of (0.8-1.2): (0.8-1.2), wherein the amino acid sequence of the low-temperature amylase is as shown in SEQ ID NO: 1. The compound enzyme composition can adapt to starch with complex crystal structures such as corn starch, rice starch and wheat starch, the prepared porous starch can serve as a slow-release carrier, an embedding material is efficiently loaded in a pore structure through the excellent adsorption characteristic and slow-release characteristic of the porous starch, the embedding material is continuously released in an acting part or an acting environment, and the slow-release effect is achieved. Efficient embedding and effective slow release of the embedding material are achieved, and the method is suitable for loading the embedding material such as active substances or flavor substances in products such as drugs, food and health-care products.

The application belongs to the technical field of polymer materials, and discloses a design method of multifunctional hydrogel based on a rare earth-starch system.The hydrogel specifically comprises starch (potato starch / wheat starch / corn starch), acrylamide, polyvinyl alcohol, silver nanowires and europium ions.The hydrogel has a fluorescent and conductive double channel, overcomes the disadvantage of traditional rare earth hydrogel which can only be used as a fluorescent sensor, and provides a stronger network by physical crosslinking of the rare earth-starch, so that the mechanical properties are enhanced; meanwhile, the hydrogel can freely adjust the mechanical properties and the fluorescent intensity by changing the starch content and respond to the external ion environment, and has a very high sensing sensitivity (GF = 9.02) and mechanical properties (strain = 1377%); the dynamic response time can reach 52 ms.The hydrogel sensor has stable performance and is convenient to prepare, widens the application range of the rare earth hydrogel, and has a good development prospect.

The preparation method comprises the following steps: coating core particles with functional powder and an adhesive by adopting a granulation process to obtain basic particles, the core particles are sugar particles or radix puerariae particles, the functional powder is one of starch, wheat flour or herbaceous plant powder, the adhesive is one of starch, wheat flour and herbaceous plant powder, and the functional powder is one of starch, wheat flour and herbaceous plant powder; the adhesive is a sugar solution; a temperature-sensitive coating solution is coated outside the basic particles by adopting a coating process to obtain temperature-sensitive coated particles, the temperature-sensitive coating solution is obtained by dispersing a temperature-sensitive color-changing material into a dispersion solution, and the color-changing temperature of the temperature-sensitive color-changing material is 30-50 DEG C; and drying the temperature-sensitive coated granules at 40-60 DEG C for 6-8 hours to obtain the moisture-retaining, sweet-returning and color-changing granules. The moisture-retaining and sweet-returning color-changing particles can be used for the visual section of a ternary cavity window filter stick, can improve the taste in the smoking process, have a certain color-changing effect, and improve the sensory comfort and novelty when cigarettes are smoked.

The invention relates to the technical field of gene engineering and enzyme engineering, and particularly provides an alkaline amylase mutant F178A with improved enzyme activity as well as a preparation method and application of the alkaline amylase mutant F178A. The mutant is obtained by replacing 178th-site phenylalanine (Phe) of an amino acid sequence as shown in SEQ ID NO: 1 with alanine (Ala), and the amino acid sequence of the mutant is as shown in SEQ ID NO: 3. Compared with wild-type Ano amylase, the mutant has the advantages that the enzyme catalysis efficiency is obviously improved, the specific enzyme activity to soluble starch, corn raw starch, wheat raw starch and cassava raw starch is higher than that of the original enzyme, and meanwhile, the excellent properties such as the optimum temperature (70 DEG C), the optimum pH (8.0) and the thermal stability of the mutant are completely reserved. Molecular simulation shows that mutation increases the volume of an active pocket and is beneficial to substrate binding and product release. The mutant provided by the invention has wide application prospects in the industrial fields of textile desizing, starch saccharification, biofuel production and the like.

The application provides a koji making method for improving protease content, and belongs to the technical field of condiment manufacturing. The koji making method for improving protease content comprises the following steps: preparing protein soybean raw materials and starch wheat raw materials, inoculating Aspergillus oryzae, mixing and stirring, and then carrying out koji making; the koji making is divided into a first culture stage, a second culture stage, a third culture stage and a fourth culture stage according to koji making time; the first culture stage is 0-13 hours of koji making; the second culture stage is 14-21 hours of koji making; the third culture stage is 22-30 hours of koji making; and the fourth culture stage is 31-44 hours of koji making. The application mainly designs oxygen demand of Aspergillus oryzae at different growth stages, combines heat production rules of Aspergillus oryzae metabolism, and creatively realizes optimization combination of circulating air and fresh air from outside and optimization of air volume at different stages, so that the koji quality is improved.

We offer semi-fresh noodles that don't dissolve easily when boiled and have a firm texture. [Solution] Semi-fresh noodles having a moisture content of more than 15% by mass and 28% by mass or less, wherein the raw material flour for the semi-fresh noodles contains 20 to 100% by mass of high-amylose wheat flour in the total mass of grain flour and starch, and the high-amylose wheat flour is wheat flour in which the amylose content in the total starch, as analyzed by concanavalin A method, is 40% by mass or more.

The invention discloses a garment processing marking method, a substance and a preparation process, the garment processing marking method comprises a substance A, a substance B and a substance C, the substance A, the substance B and the substance C are mixed at normal temperature according to the weight ratio of 2: 2: 1 to form a marking substance, the substance A is clear water, the substance B is starch, and the substance C is starch. The starch is one or more of sweet potato starch, cassava starch, corn starch, wheat starch, rice starch, potato starch and mung bean starch; the substance C is a mixture composed of fatty alcohol-polyoxyethylene ether sodium sulfate, alkyl glycoside, fatty alcohol-polyoxyethylene ether, sodium chloride, sodium citrate, sodium benzoate, sodium xylene sulfonate and deionized water; according to the fabric marking device, fabric can be marked conveniently, the marked fabric is not prone to falling off and being eliminated, the stability is good, subsequent processing of the fabric is facilitated, meanwhile, the fabric cannot be affected in the marking process, and subsequent cleaning and processing are also quite convenient.

To provide refrigerated cooked noodles that exhibit improved separability.SOLUTION: There are provided raw noodles for refrigerated cooked noodles and a method for producing refrigerated cooked noodles using the raw noodles. The raw noodle material flour contains 3 mass% or more and less than 20 mass% of high-amylose wheat flour in the total mass of cereal flour and starch, the high-amylose wheat flour being a wheat flour having an amylose content of 40 mass% or more in total starch as analyzed by the Concanavalin A method.SELECTED DRAWING: None