156 results about "Triticale" patented technology

The invention provides a novel starch branching enzyme that is bound to A-type starch granules in wheat, barley, rye or triticale. The enzyme is not substantially associated with B-type starch granules. A cDNA sequence encoding an isoform of the enzyme has been isolated from the wheat cultivar Fielder and deduced amino acid sequence has been determined.

The invention relates to a method for producing multi-micro health triticale malt powder. The method comprises the following steps: immersing plump triticale in sodium selenite solution with concentration of 50 to 300ppm for 5 to 6 hours at the temperature ranging from 15 to 30 degrees, filtering and collecting the sodium selenite solution for further use, immersing the plump triticale in mixed aqueous solution of chromium chloride with concentration of 100 to 600ppm and zinc sulfate with concentration of 100 to 1000ppm for 6 to 7 hours, filtering and collecting the mixed aqueous solution of chromium chloride and zinc sulfate for further use, placing the triticale that has been immersed on a sifting bed for germination, water-bathing malts in distilled water with temperature ranging from 30 to 70 degrees for 3 to 5 hours in order to remove inorganic salts when the malts grow to 1.5 to 3cm, dripping the malts, and air-drying the malts at room temperatures for 24 hours, drying, grinding and packing the malts at the temperature ranging from 30 to 70 degrees, and obtaining the finished edible triticale malt powder enriched with various trace elements such as selenium, chromium and zinc. The triticale malt powder is enriched with the trace elements of selenium, chromium and zinc that are necessary to human bodies, and can be used as food additives and medical nutrients.

The invention relates to moon cakes having high fiber content and process for production, wherein the raw materials of the moon cake cladding comprise the following ingredients (by weight ratio): black wheat 20-30%, oat 5-10%, soybean 5-10%, indica rice 10-20%, maize 10-20%, vegetable fat 10-20%, white sugar or xylitol 10-15%, water 20-25%. The stuffing of the moon cakes comprises the following ingredients (by weight ratio): base stuffing material 40-48%, konjak cellulose 1-3%, fruit and vegetables cellulose 2-3%, soybean cellulose 3-5%, corn cellulose 1-3%, vegetable fat 15-20%, white sugar or xylitol 10-15%, water 20-25%. The weight of the cladding amounts to 20-30% by weight of the total weight of the moon cakes, the weight of the stuffing amounts to 70-80% by weight of the total weight of the moon cakes.

The present invention relates to active compound combinations, in particular within a fungicide composition, which comprises (A) prothioconazole and (B) fluxapyroxad and optionally (C) a further fungicidally active compound. Moreover, the invention relates to a method for curatively or preventively controlling the phytopathogenic fungi of plants or crops (e.g. cereals such as wheat, barley, rye, oats, millet and triticale; soya beans; rice; com / maize; oil seed rape including canola; beans, peas, peanuts; sugar beet, fodder beet, beetroot; potatoes; cotton), and to the use of a combination according to the invention for the treatment of seed, to a method for protecting a seed and not at least to the treated seed.

The invention relates to black food beer and a production technology thereof. Raw materials of the black food beer comprise: by weight, 10 to 20 parts of triticale, 20 to 50 parts of triticale malt, 2 to 5 parts of black fragrant rice, 2 to 5 parts of black glutinous rice, 2 to 5 parts of black buckwheat, 10 to 30 parts of caramel malt, 2 to 5 parts of black sesame, 2 to 5 parts of walnut, 2 to 5 parts of black peanut and 2 to 5 parts of dried edible plant pistil. The production technology comprises the following steps of immersion, crushing, blending, gelatinization, saccharification, filtration, boiling, fermentation, filtration and canning. The black food beer has good foam retention, a harmonious and mellow taste and a strong ester fragrance and has effects of reinforcing intelligence, strengthening brain, resisting aging, relieving cough and asthma, accelerating human body metabolism, promoting digestion and preventing constipation.

The invention discloses stone-milled black soybean health-maintaining dried noodles, which are prepared from the following raw materials in part by weight: 80 to 90 parts of stone-milled triticale flour, 10 to 15 parts of stone-milled black soybean flour, 5 to 10 parts of dark brown jam, 5 to 10 parts of grifola frondosa, 5 to 8 parts of coix seed powder, 4 to 6 parts of robiniae pollen, 5 to 8 parts of Chinese wolfberry powder, 5 to 8 parts of lily powder, 5 to 8 parts of cactus powder, 3 to 6 parts of wild persimmon powder, 3 to 6 parts of gordon euryale powder, 1 to 2 parts of refined salt, and 0.2 to 0.4 part of dietary alkali. The produced dried noodles are slightly ash black, have thick aroma of black soybean and unique flavor, are rich in proteins and other nutrition required by human beings, have the health-care effects of clearing free radicals, delaying senescence, improving nutritional anemia, enhancing immunity, calming, improving sleep and the like, and integrate nutrition and food therapy.

The invention relates to a functional food, in particular to a nutritional meal with effects of losing weight, expelling toxin and reducing blood sugar, blood lipid and blood pressure. The nutritional meal is prepared by mixing the following raw materials in part by weight: 3 to 5 parts of konjaku flour, 1.8 to 3.2 parts of black fagopyrum tataricum powder, 8 to 12 parts of pumpkin powder, 5 to 8 parts of Chinese yam powder, 6 to 10 parts of corn starch, 0.8 to 1.2 parts of bunge auriculate root powder, 4 to 6 parts of triticale powder, 0.5 to 1 part of pine needle powder, 2 to 4 parts of semen sesami nigrum powder, 10 to 15 parts of sweet potato powder, 1.5 to 3 parts of burdock powder, 1.2 to 2 parts of soya bean lecithin powder, and 1.5 to 2.8 parts of red rice powder. According to the nutritional meal with the effects of losing weight, expelling toxin, and reducing blood sugar, blood lipid and blood pressure, raw materials are natural, the defect of single function of the conventional functional food is overcome, the toxic or side effects with different degrees, which are caused by chemotherapy can be avoided, the nutritional meal is scientific and reasonable in formula, and has the characteristics of high stability and can be taken for a long time, does not influence the normal food intake of people, and is obvious in effect of losing weight, expelling toxin and reducing blood sugar, blood lipid and blood pressure; and comprehensive and balanced nutrition can be taken by people.

The invention relates to a black fruit beer and a production process thereof, and provides a health care fruit beer containing black fruits. The black fruit beer is prepared by adding black fruits into a beer used as a base and fermenting. The black fruit beer comprises the following raw materials in parts by weight: 10-20 parts of triticale, 20-50 parts of wheat malt, 2-5 parts of black Chinese wolfberry, 2-5 parts of dark plum, 2-5 parts of black mulberry, 2-5 parts of hawthorn, 2-5 parts of black date, 2-5 parts of black grape and 2-5 parts of black currant. The production process comprises the following steps: screening the raw materials; pulverizing and juicing; gelatinizing; saccharifying; filtering; boiling; fermenting; filtering; and canning. The beer disclosed by the invention has aromatic fruit flavor, is full-bodied, smooth, tasty and refreshing in mouthfeel, has the effects of clearing away heat and toxic materials, promoting salivation, quenching thirst, improving digestion and resisting aging, and can obviously improve the immunity of a human body.

The invention discloses an annual double cropping efficient planting pattern of triticale and purple yam in a Huang-Huai region, and belongs to the filed of crop planting. The plating pattern comprises the following steps: selection of new varieties of the triticale and the purple yam, timely sowing, field management, disease and pest control, harvest time and manner. Water, nutrients and light and heat resources in the Huang-Huai region are explored, the triticale is harvested in summer, and then the purple yam is harvested after crop rotation in autumn, so that the land cropping index is improved, the agricultural income per unit area of land is increased, and the income is increased by 2500-3000 yuan per acre usually; meanwhile, the continuous cropping obstacles of yam in the region are overcome. The economic income of special economic crops and special grain crops planted by rotation is obviously higher than that of pure grain crops or pure economic crops, and the economic benefits are very substantial.

The present invention relates to rye-red yeast vinegar soft capsule as one kind of functional health vinegar product. The rye-red yeast vinegar soft capsule is prepared with rye-red yeast vinegar as main material, and the preparation process includes brewing rye-red yeast vinegar with rye, black buckwheat, oat, malt, red yeast, yeast for making hard liquor and Chinese medicinal materials; and preparing rye-red yeast vinegar soft capsule with rye-red yeast vinegar, vegetable oil, lecithin, vitamin E and honey.

The invention discloses health-care stone-milled triticale fine dried noodles, comprising following materials in part by weight: 90-100 parts of stone-milled triticale flour, 30-40 parts of stone-milled buckwheat flour, 10-20 parts of black fungus powder, 10-15 parts of mulberry powder, 5-10 parts of black plum juice, 8-12 parts of raspberry juice, 5-10 parts of Hawk tea, 5-10 parts of the fruit of Chinese wolfberry, 5-10 parts of sweet potato stem, 5-8 parts of purslane, 5-8 parts of cushaw flower, 4-6 parts of polygonum multiflorum, 4-6 parts of sweet potato leaf, 2-5 parts of pseudo-ginseng, 2-5 parts of poria cocos, 1-2 parts of refined salt and 0.2-0.3 part of edible alkali. The fine dried noodles produced by the invention are lavender, have rich wheat fragrance, special taste and good cooking resistance, do not get burnt after being cooked, are non-stick and smooth, are rich in needed various trace elements and other nutrients, have health-care functions of nourishing yin, moisturizing lung, slowing down ageing, reinforcing qi, nourishing blood, increasing immunity, improving alimentary anemia, building brain and nurturing the soul, and are health-care noodles integrated with nutrition and dietary therapy.

The invention discloses a black nutrient steamed bread and a method for making the same. The raw materials of the steamed bread mainly include triticale flour, black soybean meal and bitter buckwheat flour. The method of making the black nutrient steamed bread comprises the following steps of: getting ready 500 g of triticale flour, 300 g of black soybean meal, 200 g of bitter buckwheat flour, 8 g of dry yeast, and 300 g of water at a temperature ranging from 35 to 40 DEG C in a component ratio; mixing all the materials to form smooth paste, sealing the smooth paste with a preservative film, and placing the sealed paste in a room temperature environment of 35 to 40 DEG C, thereby forming a steamed bead blank after the placement of 90 minutes, and then proofing the blank in the room temperature environment of 35 to 40 DEG C for 20 minutes, and finally, putting the blank in a food steamer for steaming for 20 minutes, thereby obtaining the black nutrient steamed bread. If the steamed bread made from triticale flour, black soybean meal and bitter buckwheat flour is eaten usually, the effects of supplying necessary nutrition for human body, improving human body fat-thin balance, caring skin and beautifying face, resisting aging, preventing arteriosclerosis, preventing cancer, and prolonging life, etc.

The invention discloses longevity noodels containing selenium-rich triticale. The longevity noodels are prepared from the following raw materials in parts by weight: 95-97 parts of stone-ground selenium-rich triticale powder, 2-3 parts of highland barley powder, 1-2 parts of poria cocos, 0.5-1 part of folium quercidentaatae, 1-2 parts of purslane, 1-2 parts of large-leaved chrysosplenium, 1-2 parts of bitter herbs, 1-2 parts of water chestnut stems, 3-5 parts of barleys, 1-2 parts of fermented bean curds, 3-5 parts of Chinese yam, 3-5 parts of konjaku flour, 0.4-0.6 part of blueberry juice, 1-2 parts of refined salt, and 0.2-0.3 part of edible soda. The fine dried noodles produced by the method disclosed by the invention present orchid, the fine dried noodles are rich in wheat flavor, unique in special flavor and good in boiling fastness; after the fine dried noodles are boiled, the fine dried noodles are not pasty, are not stuck to teeth, are not coarse and are soft and refreshing, and the mouth feel of the fine dried noodles is not sticky; the fine dried noodles are rich in various micro elements and other nutrition desired by humans, the fine dried noodles have the health-care efficacies of nourishing yin and moisturizing lung, delaying senescence, benefiting qi and nourishing blood, enhancing immunity, improving nutritional anemia, benefitting brain and nourishing nerves and the like, and the longevity fine dried noodles integrate nutrition and dietetic therapy.

The invention discloses a clover-corn-triticale ridge cropping Four-Harvest-Per year cultivation method, which comprises the following steps: 1. Plant the clover and the triticale; 2. Harvest the clover and the triticale; 3. Plant the summer corn; 4 harvest the summer corn; and then repeat step 1. By adjusting the plantation mode of the clover and the corn, the clover and the triticale is planted by intervals; at the spring of the next year, the clover and the triticale are harvested at the same time; after harvesting the clover at the first two times, plant the corn in the wide blank area so as to realize the four-harvest-per year of two times of clover, one season of triticale and one season of summer corn. In this way, high-yield and high efficiency are realized; the soil can be improved; and the soil improvement effect gets better and obvious along the years.

The invention discloses a method for preparing a liquor from five coarse cereals, which uses the following raw materials in parts by weight: 1-10 parts of black corn, 1-6 parts of triticale, 0.5-1 part of black bean, 1-6 parts of black glutinous rice and 1-7 parts of sorghum. The method comprises the following specific preparation steps: soaking, performing primary raw material liquid-state fermentation, distilling, performing secondary mature material liquid-state fermentation and squeezing. The process method is unique, and innovatively combines the liquor process and the wine process. The brewed liquor is brilliant red and transparent in color and mellow in mouthfeel, is rich in cyanidin and selenium and has a high nutritive value, thus being a novel liquor combining the advantages of the liquor and the wine.

The invention provides a method for combined preparation of triticale feruloyl oligosaccharide and Arab xylo-oligosaccharide by using active carbon column chromatography, relates to a special agricultural product processing and integral processing technology and belongs to the field of food processing. According to the method, triticale bran is used as raw materials, and is treated by high-pressure steam; high-temperature alpha-amylase, glucoamylase and neutral protease are respectively added for removing starch and protein; hot distilled water and absolute ethyl alcohol are sequentially used for washing; vacuum drying is performed; triticale bran insoluble dietary fiber is prepared; xylanase is used for performing controllable enzymolysis on the insoluble dietary fiber; obtained enzymolysis liquid is subjected to active carbon column chromatography; distilled water and ethanol with the concentration being 60% are used as eluate for elution; water washing liquid and ethanol washing liquid ingredients are respectively collected; concentration, spray drying and packaging are performed; and two kinds of oligosaccharide products including the feruloyl oligosaccharide and the Arab xylo-oligosaccharide are obtained. The active carbon column chromatography combined preparation process provided by the invention has the advantages that two kinds of high-added-value oligosaccharide products with different compositions can be simultaneously prepared from the one kind of triticale resources; the effective value addition and the integral utilization of the triticale are realized; and important significance is realized on the industrialized development of triticale special grain resources.

The invention relates to a forage grass type triticale intercropping type multi-cropping mode in the region around lakes on the Qinghai-Tibet Plateau and the Gannan region. The method comprises the following steps of 1, after sowing land is fertilized, through ploughing and harrowing, making land level in the region with the latitude lower than 3,500 meters, including all the three prefectures ofnorth Qinghai, south Qinghai and Malho, Tianjun county in Haixi Prefecture, the eastern sector of Qilian Mountains in Gansu, the region around lakes on the Qinghai-Tibet Plateau in Gannan Prefecture and the Gannan region; 2, conducting row planting on preceding crops Gannong II triticale in the first and middle ten days in September every year, and after sowing, conducting furrowing; 3, conductingtopdressing after the preceding crops are sowed and turn green in the middle ten days in March next year; 4, conducting row planting on the multi-cropped crops among lines of the preceding crops in the middle ten days in May next year; 5, when the previous crops and the multi-cropped crops all enter a flowering period, using labor or a hilly area mower to cut the triticale. By implementing the triticale intercropping type multi-cropping technology in the region around lakes on the Qinghai-Tibet Plateau and the Gannan region, a double-cropping-a-year planting mode is created, and the triticaleyield and economic benefit in a unit area are increased by a large margin.

A method for culturing the specific germplasm of high-quality Cr-enriched black wheat 'Jizi 439' includes such steps as hybridizing between Australian black wheat 14928 as female parent and 95-5031 as male parent, hybridizing between the hybrid F1 as female parent and tetraploid hard-grain wheat 190268 as male parent, rescue of F0 embryo, indoor passage, choosing new line Ai-8 from F3 generation, hybridizing between said Ai-8 and Luozhen 1, anther culture of the hybrid F1 generation, treating the calli by slow radiation, and transplanting the regenerated plants in field.

The invention discloses triticale healthy meal replacement powder and a preparation method thereof. The triticale healthy meal replacement powder is prepared from the following raw materials in partsby weight: 60-90 parts of triticale, 20-45 parts of cereals, 10-18 parts of nuts, 5-10 parts of traditional Chinese medicine materials and 10-25 parts of auxiliary materials. The triticale healthy meal replacement powder disclosed by the invention is rich in raw materials, balanced in nutrients, fragrant, sweet and palatable and convenient to digest and absorb, and has significant effects in the respects of protecting the intestinal tracts, enhancing immunity, protecting and regulating functions of internal organs of the body and the like.

The invention discloses a triticale starter liquor production method and a triticale starter liquor. In a traditional starter liquor production process, triticale is selected to replace wheat kernels as a starter-making raw material, and a liquor starter is prepared through a traditional starter making method, wherein the proportion of the triticale to the liquor starter in percentage by weight is that the triticale is 4.5 to 5 parts, and the liquor starter is 1 part. The invention also discloses a method comprising the steps of selecting a composition containing 4 parts of triticale, 3 parts of barley and 1.5 parts of pea as the starter-making raw material, preparing the liquor starter through the traditional starter making method, and adopting a traditional brewing method for producing a black wheat pip starter liquor. The invention also discloses the triticale starter liquor obtained by utilizing the triticale to replace wheat through the traditional starter liquor production process, wherein the selenium content of the triticale starter liquor is 0.02 to 0.03mg / kg, and the zinc content of the triticale starter liquor is 0.088 to 0.102mg / kg. By adopting the method provided by the invention, the output rate of the raw material is high, and the produced triticale starter liquor is rich in zinc, selenium and other microelements.

The invention discloses a low sugar triticale and purple sweet potato crisp biscuit and a preparation method thereof. The preparation method includes a burdening step which is performed by choosing constituents according to the following weight part ratio: 100 parts of low protein flour, 4-8 parts of triticale flour, 10-20 parts of purple sweet potato whole flour, 30-40 parts of lard oil, 8-12 parts of egg, 5-10 parts of drinking water, 0.10-0.20 part of glycyrrhizic acid tripotassium, 1-2 parts of baking powder, and 0.3-0.6 part of salt. The preparation method includes the following processing steps: 1) preparing emulsion; 2) concocting dough; 3) shaping; 4) baking. The crisp biscuit prepared by using the preparation method is low in sugar content, low in energy and high in nutrition value.

The invention discloses a culture medium of morchella mycelium, morchella composite mycelium, and a preparation method of the culture medium. The culture medium comprises, by mass, 87 to 96% of green wheat, 3 to 7% of triticale bran, 0.5 to 3% of a traditional Chinese medicine powder, 0.5 to 3% of grifola frondosus powder; the morchella composite mycelium is obtained via culturing using the culture medium, and contains 36.01 to 38.99% of amino acid, 40.32 to 44.12% of protein, 13.42 to 17.23% of crude fat, 34 to 36mg / kg of zinc, and 0.3120 to 0.3249mg / kg of selenium. The morchella composite mycelium is abundant in amino acids, proteins, and crude fat which are needed by human body, and is also abundant in zinc and selenium, is capable of improving human immunity obviously, reducing blood sugar, and preventing tumor and cancer.

The invention discloses an agaricus bisporus strain breeding method applicable to a standardized plant. An agaricus bisporus strain is taken as a mother strain for breeding, a fruiting experiment is performed, stock seeds are prepared, triticale is selected as a raw material, the raw material is soaked in a solution with the pH value ranging from 11.0 to 13.0 and stirred to adjust the pH value to range from 7.0 to 9.0, half of a bag of the raw material is quantitively packaged with a sterile bag, a lantern ring and a breather plug are used for sealing, sterilization is performed at the high temperature of 120-130 DEG C under the pressure of 0.10-0.20 MPa for 2-3 h, sterile inoculation is performed after cooling, and the agaricus bisporus strain is cultured at the constant temperature. By means of the method, high-quality, pure and high-yield agaricus bisporus cultivars can be bred in batches, the breeding cycle is shortened greatly, the pollution probability is reduced, the general breeding time of the cultivars lasts 15 days to 18 days, the water content of bred strain grains is consistent, the biofilm growing phenomenon is avoided, the qualification rate can reach 96%, and the method has broad practicability in strain breeding fields.

The invention relates to a method for brewing selenium-rich wine from selenium-rich triticale. The method comprises the following steps: collecting selenium-rich triticale in the wheat waxen-maturity later period in time, and airing in time, wherein the dry matter accumulation and dry grain weight are maximum at this time; screening the selenium-rich triticale, removing impurities, immersing the selenium-rich triticale subjected to screening and impurity removal in distilled water for 3-4 hours, peeling and airing; immersing the aired triticale kernels in distilled water for 2 hours, steaming, cooling to 40 DEG C, adding medicinal wine yeast which accounts for 0.8-1 wt% of the steamed wheat kernels, and uniformly mixing; and filling into a cellar, compacting, and producing the wine after 72 hours, thereby obtaining the selenium-rich triticale kernel wine and selenium-rich triticale kernel fermented wine. The selenium-rich wine has certain health care functions; and by using the special preparation of the yeast, the white wine and rice wine prepared by the technique can have the effects of preventing and treating cold, relieving headache and enhancing the immunity of the human body.

The invention provides a preparation method of selenium-rich black wheat malt oligosaccharide peptide. The preparation method comprises the following steps that a, selenium-rich black wheat is germinated, dried, and crushed to obtain selenium-rich black wheat malt powder; b, the selenium-rich black wheat malt powder in the step a is mixed with water, and the mixture is added into an enzymolysis tank to be stirred and heated to obtain selenium-rich black wheat malt pulp; c, the selenium-rich black wheat malt pulp in the step b is cooled for the first time, an alkaline regulator and amylase are added into the enzymolysis tank, and saccharification hydrolysis is carried out to obtain saccharified and hydrolyzed selenium-rich black wheat malt pulp; d, the saccharified and hydrolyzed selenium-rich black wheat malt pulp in the step c is cooled for the second time, and then enzyme is added for enzymolysis to obtain enzymatic hydrolysate; e, heating, enzyme deactivation and centrifugal separation are carried out on the enzymatic hydrolysate in the step d to obtain supernate, and then decoloration, adsorption treatment and nanofiltration are carried out on the supernate to obtain nanofiltration trapped fluid; and f, the nanofiltration trapped fluid in the step e is subjected to vacuum concentration and dried to obtain the selenium-rich black wheat malt oligosaccharide peptide.

The invention discloses composite flour with a low glycemic index and application thereof. The composite flour is prepared from the following components in parts by weight: 1-10 parts of oat flour, 1-10 parts of black bean flour, 1-10 parts of soybean flour, 1-10 parts of flaxseed flour, 1-10 parts of black tartary buckwheat flour, 1-10 parts of black barley flour, 1-10 parts of highland barley flour, 1-10 parts of triticale flour, 1-10 parts of wheat protein powder, 1-10 parts of soybean protein powder, 1-10 parts of corn flour, 1-10 parts of quinoa flour, 1-10 parts of pea flour, 1-10 partsof chickpea flour, 1-10 parts of sesame powder, 1-10 parts of wheat gern powder, 1-10 parts of coix seed powder, 1-10 parts of mushroom powder, 1-10 parts of radix puerariae powder, 1-10 parts of astragalus membranaceus powder, 1-10 parts of Chinese wolfberry powder, 1-10 parts of shredded coconut stuffing powder, 1-5 parts of resistant dextrin, 1-5 parts of Chinese yam powder, 1-5 parts of konjaku flour, 0.5-1 part of poria cocos powder, 0.5-1 part of polygonatum kingianum powder and 10-30 parts of dietary fibre powder. The composite flour is rich in nutritional ingredients, can reduce the absorption speed of carbohydrate by the body of a patient on the basis of relatively low carbohydrate content, and further can significantly reduce the glycemic index to be eaten by the majority of diabetic patients as staple food.

The invention relates to black noodles and a processing method of the black noodles. The raw material dry powder is mixed with water solution containing liquidamba formosana hance leaf extractive juice, or one or more powder auxiliary material(s) in black rice, black sesame, black corn, black soya beans and triticale is / are added, and the dry weight of the added auxiliary material(s) accounts for not more than 5% of that of all the raw materials, wherein the liquidamba formosana hance leaf extractive juice is prepared by feeding 80-1200g of liquidamba formosana hance leaves into every 1000g of raw material flour and leaching by feeding 0.8-8 times of water by weight, or cooking by slow fire in the leaching process. The processing method is also used for the preparation including the mixing process of dry powder and water solution of black Chinese and western pastries, black bean vermicelli or black noodles. The black noodles prepared by the invention not only are attractive in taste and rich in melanin, but also have the corresponding effects of the liquidamba formosana hance leaves, and can be used for diseases such as acute gastroenteritis, dysentery, postpartum wind, infantile umbilical wind, carbuncle back, etc.

This invention relates to a storage stable buoyant waxy grain wherein the waxy grain is waxy triticale and waxy wheat. The starch in the waxy grain is gelatinized throughout and the cooked waxy grains of this invention can be stored for prolonged times in air tight or conventional cereal containers having a liner without acquiring rancid odors or tastes even in the absence of preservatives that inhibit the development of rancidity. Preferably, the waxy wholegrain is a waxy wheat having a protein content of no more than 14% by dry weight. The processes for preparing the waxy wholegrain food products of this invention are also described.

The invention discloses a triticale nutrition noodle for children and a preparation method of the triticale nutrition noodle. The triticale nutrition noodle is characterized by being prepared from the following raw materials in parts by weight: 100-110 parts of triticale powder, 0.5-1 part of table salt, 15-16 parts of millet, 4-5 parts of fat meat, 13-14 parts of papaya puree, 4-5 parts of pig shank, 4-5 parts of milk powder, 6-7 parts of Chinese chestnut, 4-5 parts of walnut, 4-5 parts of coix seed powder, 2-3 parts of aloe powder, 4-5 parts of brown sugar, 7-8 parts of cucumber seed powder, 14-15 parts of soybean oil, 2-3 parts of Chinese prickly ash, 3-4 parts of garlic, 2-3 parts of radix rehmanniae preparata, 1-2 parts of cornu cervi degelatinatum, 2-3 parts of dog bone charcoal, 1-2 parts of parasitic loranthus and 5-6 parts of a nutrition additive. The noodle disclosed by the invention is reasonable in formula; the added pig shank and cucumber seed powder are rich in calcium while the main material triticale flour is rich in dietary fiber, so that the absorptive action of intestinal tracts on calcium can be improved, skeletal development is promoted, and the Chinese herbal medicines disclosed by the invention are matched, so that the triticale nutrition noodle can be used for strengthening tendons and bones and is suitable for eating by children. In addition, the triticale nutrition noodle can be directly brewed to eat by boiling water after being steamed and baked.