31 results about "Wheat aleurone" patented technology

The invention relates to a method for extracting content of a wheat aleurone layer through a pure physical dry process. The method is mainly applicable to the technical field of food preparation or treatment. The method comprises the following steps of: 1) feeding wheat bran into a stock bin and stirred and stored; 2) feeding the wheat bran in the stock bin into grinding equipment, grinding the wheat bran into a mixture including a wheat aleurone layer component and a non-wheat aleurone layer component; 3) conveying the mixture into a storage bin; 4) feeding the mixture into screening equipment to be screened and separated; and 5) separating the mixture into wheat aleurone layer content and fine bran powder, and feeding the wheat aleurone layer content into an aleurone packaging machine to be metered and packaged, and feeding the fine bran powder into a bran packaging machine to be metered and packaged. According to the method, no any additive is used in the production process, and the aleurone layer product is rich in nutritional ingredients and can have a health-care function; and the method is less in investment, short in production period, and the environment pollution can be reduced.

The invention discloses an aleurone layer steamed bun and a making process thereof. The aleurone layer steamed bun comprises the following components: flour raw materials and added auxiliary materials, wherein the flour materials comprise 60-80 percent of high gluten flour and 20-40 percent of wheat aleurone layer content; the added auxiliary materials are as follows according to the mass percent in the flour raw materials: 0.5-3 percent of dried yeast, 1-6PPM of fungal alpha-amylase, 20-100PPM of xylanase, 15-50PPM of glucose oxidase and 45-55 percent of water. The steamed bun is prepared by adopting procedures of kneading, forming, final-fermenting, steaming and the like, and is smooth in surface and uniform in structure. The steamed bun disclosed by the invention is rich in dietary fibers, proteins, mineral substances, unsaturated fatty acid, vitamin B, nicotinic acid, folic acid, polyphenol and the like, and has the effects of improving the digestive activity, and preventing multiple diseases.

The invention discloses a wheat aleurone layer content extracted by a pure physical dry method as well as a production technology and a production line of the wheat aleurone layer content. The production technology and the production line are improved on the basis of the production technology and the production line of the wheat aleurone layer content extracted by a conventional pure physical dry method, the particle diameter and the water ratio of raw materials are selected and controlled, so that the production efficiency, the flour yield, the quality and the content of a pure aleurone layer of the wheat aleurone layer content are effectively guaranteed, besides, the requirements of energy conservation and environmental protection are met, and better economic benefits and social benefits are obtained.

This invention is directed to a regulatory region obtained from a wheat aleurone gene LtpW1. This regulatory region, truncated derivatives, mutations, or deletions of this regulatory region, can be used to express heterologous genes of interest within aleurone cells of a plant. Furthermore, this invention is directed to a truncated LtpW1 regulatory region that exhibits constitutive activity with both monocot and dicot plants. This invention is also directed to vectors comprising these regulatory regions operatively linked with a heterologous gene of interest, as well as plant cell cultures and transgenic plants comprising these vectors. A method for the preparation of a plant using the regulatory regions of this invention are also disclosed.

The invention discloses a stone mill production process for wheat aleurone layer flour. After wheat is cleaned by multiple stages, bran is obtained through treatment with a flour milling machine and a wheat bran finisher. The bran is milled by multiple stages through a traditional stone mill, and wheat aleurone layers are obtained. Compared with the prior art, the wheat aleurone layers are separated from seed coats successfully, the separation effect is remarkable, the mouth feeling is good, and purity is high. The aleurone layers are obtained through a traditional physical method, the production cost is low, the nutrition is less damaged, and the stone mill production process for the wheat aleurone layer flour has a great significance in industrial application and popularization of the wheat aleurone layers.

The invention relates to a production line for wheat aleurone layer content starch flour. The production line comprises a feeding unit, a material bin unit, a grinding unit, a receiving unit, a screening unit and a packaging unit. The material to be processed in the feeding unit is conveyed into the material bin unit through a first cyclone dust removal group and a discharge valve thereof, a first spiral conveyer is arranged between the material bin unit and the grinding unit, the material which has been processed by the grinding unit is conveyed to the receiving unit through a high-pressure induced draft fan, the material in the receiving unit is conveyed to the screening unit through a second cyclone dust removal group and a discharge valve thereof, the material which has been screened by the screening unit is conveyed into the packaging unit through a third cyclone dust removal group and a discharge valve thereof, and then measured and packaged. The production line has features of automatic process, small pollution, short production period and high quality of products of the production line.

The invention provides a cyclocarya paliurus leaf solid beverage, as well as a preparation method and application thereof. The solid beverage is prepared from the following components in parts by weight: 1g-3g of cyclocarya paliurus water-soluble polysaccharides, 1g-3g of cyclocarya paliurus flavone, 0.1g-0.5g of cyclocarya paliurus triterpene, 95g-98g of cyclocarya paliurus leaf raw powder, 5g-60g of inulin and 5g-60g of wheat aleurone layer. The cyclocarya paliurus leaf solid beverage is high in active ingredient (including cyclocarya paliurus polysaccharides), solubility, is beneficial to small intestine absorption of effective ingredients, and can be used for remarkably improving the bioavailability of the preparation. The ingredients of the cyclocarya paliurus leaf solid beverage can be well synergized, and has an alpha-amylase activity inhibition effect remarkably superior to that of conventional cyclocarya paliurus tea.

The invention discloses a wheat aleurone layer stripping device. The wheat aleurone layer stripping device comprises a base, wherein a feeding port is formed in the base, a fixed plate is arranged onthe rear side of the base, a rotating shaft is fixed on the front side of the middle of the fixed plate, a fixed ring is arranged on the front side of the rotating shaft and arranged on a grinding box, a fixed box is arranged at the upper part of the grinding box, a second electric case is arranged in the fixed box, a grinding barrel is arranged in the grinding box, a grinding rod is arranged in the grinding barrel, and a storage box is arranged at the lower part of the grinding box. A wheat raw material is added to the grinding barrel through a feeding device, wheat surface layers are separated layer by layer under extrusion and shear applied by the grinding rod and the grinding barrel, then an aleurone layer is independently collected, and separation of the wheat aleurone layer can be realized.

The invention relates to combined noodles containing wheat aleurone layers and a preparation method thereof. The method includes the steps that wheat flour and water are mixed, vacuum dough kneading is conduced, and therefore a dough A is obtained; 2, another wheat flour and the wheat aleurone layers are mixed, mixture flour is mixed with water again, vacuum dough kneading is conducted, and therefore a dough B is obtained; 3, the dough A is equivalently divided into two parts, the two parts are each subjected to calendaring and primary curing, and are used as a first part of a dough belt and asecond part of a third dough belt, and the dough B is subjected to calendaring and primary curing, and is used as a second part of a dough belt; 4, the first part of the dough belt, the second part of the dough belt and the third part of the dough belt are sequentially subjected to combined calendaring, and secondary curing is conducted; 5, continuous calendaring is conducted, dough cutting is conducted, and then the combined noodles are obtained. By adopting overlapped combined calendaring, the aleurone layer noodles are prepared without any additives, and the problems are solved remarkablythat noodles are black or red, and the loss of steaming is large; the hardness, viscosity and elasticity of the noodles are free of obvious deterioration and are better than these of whole wheat noodles, and gumminess and chewiness are appropriate; the tensile property of the combined noodles is not remarkably different from that of high-quality flour noodles and whole wheat noodles.

The invention discloses a wheat aleurone layer content (namely wheat aleurone layer powder) cooked product and application thereof. The wheat aleurone layer content cooked product is a powder product which has a moisture content of less than 8% and is obtained by cooking a wheat aleurone layer content, the average granularity of the wheat aleurone layer content cooked product is less than 75 microns, and every 100g of the wheat aleurone layer content cooked product contains not lower than 35g of dietary fiber, not lower than 130mg of alkylresorcinol, not lower than 800mg of phosphorus and not lower than 18g of pentosan. The wheat aleurone layer content cooked product is formed through the steps of screening of the wheat aleurone layer content, full-automatic quantitative feeding, stir-frying, automatic discharging, quick cooling, metal detection, sterilization packing and the like. The wheat aleurone layer content cooked product can be used as a fluid beverage additive, puffed food, a health-care dietary fiber product, a functional health-care product or a nutritional health-care product rich in wheat physiological active ingredient with high nutritional value.

The invention discloses aleurone-layer fine dried noodles and a preparation technology thereof. The aleurone-layer fine dried noodles comprise components as follows: flour raw materials and auxiliary materials, wherein the flour raw materials comprise 50%-80% of high protein flour and 20%-50% of wheat aleurone layer contents, the added auxiliary materials comprise components accounting for the flour raw materials in percentage by mass as follows: 0.5%-2% of added salt, 0.5%-5.0% of wheat gluten, 0.05%-0.4% of xanthan gum and 20%-35% of added water. The aleurone-layer fine dried noodles are prepared by the steps as follows: mixing, dough kneading, curing, flour tape pressing, noodle cutting, hanging of noodles on rods, drying, cooling, taking off of the noodles on the rods, cutting, weighing and packaging. The aleurone-layer fine dried noodles are smooth, clean, fine, uniform, chewy and boil-proof, has good elasticity, contains nutrient substances such as dietary fiber, protein, mineral substances, vitamins, polyphenol and the like and can effectively improve the current dietary structure of people, if the aleurone-layer fine dried noodles are eaten for a long time, health of the digestive system can be kept, and the immune system is strengthened.

The invention provides meal replacement biscuits and a preparation method thereof. The meal replacement biscuits are prepared from the following raw materials in parts by weight: 10-20 parts of flourand 10-20 parts of water, 60-75 parts of wheat flour, 10-12 parts of konjaku flour, 15-18 parts of wheat aleurone layers, 20-22 parts of vegetable oil, 14-16 parts of eggs, 0.1-0.15 part of sodium bicarbonate, 5-7 parts of trehalose, 1-3 parts of isomaltooligosacharide, 4-7 parts of inulin and 4-5 parts of edible salt. According to the meal replacement biscuits and the preparation method thereof,saccharides such as trehalose are used in the meal replacement biscuits and have an embedding effect, after the biscuits are eaten, the polysaccharides can be adsorbed and protected by the trehalose and the like, the polysaccharides are slowly released after adsorption, and rising of blood sugar can be effectively inhibited.

The invention provides special flour for steamed buns and a preparation method of special flour for steamed buns. Wheat aleurone layer flour is added to the special flour for steamed buns; in percentage by mass, the addition amount of the wheat aleurone layer flour is larger than or equal to 20%; and besides, the content of dietary fiber in the special flour for the steamed buns is larger than orequal to 7.0%, and the content of araboxylan is larger than or equal to 3.6%. The steamed buns produced from the special flour for the steamed buns have the advantages of rich nutrients, excellent dough processing performance and good product flavor and taste.

The invention relates to wheat aleurone layer content (namely wheat aleurone layer powder) extracted by adopting a pure physical dry process. The wheat aleurone layer content is rich in wheat aleurone layer, content of dietary fiber is more than 25.0%, in every 100g of wheat aleurone layer content, content of alkylresorcinol is more than 80mg, content of pentosan is more than 15.0g, and content of phosphorus is more than 700mg. The wheat aleurone layer content is obtained by carrying out pure physical stripping on wheat bran by virtue of an eddy shearing device rotating at a high speed, so that the wheat aleurone layer content can be completely, rapidly and fully stripped from wheat bran particles, and cellular morphology and various nutrition ingredients of the wheat aleurone layer content can be well remained.

The invention belongs to the technical field of livestock and poultry breeding and specifically relates to a pregnant sow feed for reducing stereotyped behavior and stillbirth rate of sows. The pregnant sow feed for reducing stereotyped behavior and stillbirth rate of sows includes the following ingredients: corn, soybean meal, skin of beancurd, wheat aleurone layer powder, stone powder, calcium bicarbonate, sodium chloride, 70 lysine, choline chloride, baking soda, a mildew remover and a premix, wherein the content of wheat aleurone layer powder is 15 wt%. The pregnant sow feed can promote sows' satiety, reduce sows' stereotyped behavior, relieve sows' stress level and improve reproductive performance, and has good economic benefits.

The invention relates to wheat aleurone-layer araboxylan instant tea capable of reducing blood sugar and a preparation method therefor. The instant tea is prepared from the following ingredients in parts by weight: 90-95 parts of wheat aleurone-layer araboxylan, 9-10 parts of barley aleurone-layer araboxylan, 6-7 parts of highland barley aleurone-layer araboxylan, 7-8 parts of hop extract, 8-9 parts of tangerine peel extract and 40-45 parts of Pu-Erh tea extract. The wheat aleurone-layer instant tea capable of reducing the blood sugar, prepared by the method, is good in mouth feel, has a richfragrance of instant tea, can very effectively assist blood sugar reducing, is safe and is free of side effect and extensive in applicable people.

The invention relates to a curing device component for wheat aleurone layer contents. The curing device component specifically comprises a curing unit and a humidity extracting unit. The device component can cure each part of a material comprehensively and fully according to the characteristics of raw powder of the wheat aleurone layer contents, and can control the temperature accurately to complete the curing process.

The invention discloses a wheat aleurone layer peeling device, which comprises a base, a feeding port is arranged on the base, a fixing plate is arranged on the rear side of the base, a rotating shaft is fixed on the front side of the middle part of the fixing plate, a fixing ring is arranged on the front side of the rotating shaft, and the fixing ring is arranged on the grinding On the box, a fixed box is set on the upper part of the grinding box, a second motor box is set in the fixed box, a grinding cylinder is set in the grinding box, a grinding rod is set in the grinding cylinder, a storage box is set in the lower part of the grinding box, and wheat raw materials are fed into the grinding machine from the feeding device. In the barrel, the surface layer of wheat is separated layer by layer through the extrusion and shear exerted by the grinding rod and the grinding barrel, and then the aleurone layer is collected separately to realize the separation of the wheat aleurone layer.

The invention provides a functional biscuit for regulating blood sugar balance, the functional biscuit for regulating the blood sugar balance comprises the following two components: 1, a functional slow-release sugar formula component with dry matter weight accounting for 40%, and 2, biscuit forming and taste components with dry matter weight accounting for is 60%. The functional slow-release sugar formula is prepared from the following components in parts by weight: 60 parts of isomaltulose; 10 parts of rice germs; 10 parts of a wheat aleurone layer; 8 parts of konjaku flour; 5 parts of maltitol; 5 parts of sorbitol; 0.7 part of red date powder. 0.1 part of a white kidney bean extract; 0.1 part of L-arabinose; 0.05 part of inulin; and 0.05 part of chitosan oligosaccharide. According to the functional biscuit for regulating the blood sugar balance, the isomaltulose, the rice germs, the wheat aleurone layer and various saccharides are compounded so that the functional biscuit not only can help diabetic patients to effectively control blood sugar, but also has obvious effects in the aspects of preventing hypoglycemia, delaying hunger, preventing and treating cardiovascular and cerebrovascular complications, preventing diabetes mellitus and managing body weight.

The invention relates to the field of food processing, in particular to a modification method of wheat aleurone layer powder and a product thereof. The method comprises the following steps: uniformly mixing wheat aleurone layer powder with a citric acid aqueous solution with the concentration of 2-5%, and carrying out high-speed homogenization treatment. The aleurone layer powder is modified so that the content of cross-linked protein in the aleurone layer powder can be effectively increased, the content of soluble fibers is increased, and obvious influence on the formation of a gluten network is avoided under the condition that the addition amount of the aleurone layer is large in the further processing process after the aleurone layer powder and the wheat flour are mixed.

The invention provides instant brewing powder for regulating blood sugar balance, the instant brewing powder for regulating the blood sugar balance is prepared from the following components in parts by weight: 45 parts of isomaltulose; 39 parts of coarse grain compound powder (oat, buckwheat, quinoa and the like); 5 parts of rice germs; 5 parts of wheat aleurone layer; 3 parts of konjaku flour; 1 part of maltitol; 1 part of sorbitol; 0.5 part of a white kidney bean extract; 0.3 part of L-arabinose; 0.1 part of inulin; and 0.1 part of chitosan oligosaccharide. According to the functional brewing powder for regulating the blood sugar balance, the isomaltulose, the coarse grain compound powder, the rice germs, the wheat aleurone layer and various saccharides are compounded, so that diabetes patients can be helped to effectively control blood sugar, moreover, the brewing powder has obvious effects in the aspects of preventing hypoglycemia, delaying hunger, preventing and treating cardiovascular and cerebrovascular complications, preventing diabetes and managing body weight.

The invention provides a functional beverage for regulating blood sugar balance, which is prepared from two main components: 1, a functional slow-release sugar formula component accounting for 10% by weight; and 2, the weight ratio of water and taste components of the beverage is 90%. The functional slow-release sugar is prepared from the following components: 60 parts of isomaltulose; 10 parts of rice germs; 10 parts of a wheat aleurone layer; 8 parts of konjaku flour; 5 parts of maltitol; 5 parts of sorbitol; 0.7 part of red date powder; 0.1 part of a white kidney bean extract; 0.1 part of L-arabinose; 0.05 part of inulin; and 0.05 part of chitosan oligosaccharide. According to the functional beverage for regulating blood sugar balance, the isomaltulose, the rice germs, the wheat aleurone layer and various saccharides are compounded, so that the functional beverage not only can help diabetic patients to effectively control blood sugar, but also has obvious effects in the aspects of preventing hypoglycemia, delaying hunger, preventing and treating cardiovascular and cerebrovascular complications, preventing diabetes mellitus and managing weight.

The invention belongs to the technical field of feeds, further relates to a sea cucumber feed, and particularly relates to a micro-ecological microbial agent composite dietary fiber sea cucumber feed as well as preparation and application thereof. The sea cucumber feed is prepared from the following components in parts by weight: 32-51 parts of main materials, 8-14 parts of auxiliary materials, 35-45 parts of sea mud, 0.5-2 parts of dietary fibers and a micro-ecological microbial agent, 600 ml-900 ml of a micro-ecological bacterium agent and 200 ml-300 ml of distilled water are added into every 100 parts of the main material, wherein the micro-ecological microbial inoculant is a complex microbial inoculant composed of saccharomycetes, lactic acid bacteria and bacillus subtilis according to the volume ratio of 1:1:1; and the dietary fibers are one or more of jerusalem artichoke whole flour, wheat aleurone layers and fructo-oligosaccharide. The sea cucumber feed disclosed by the invention has relatively good improvement effects on recovering the diversity of intestinal flora of sea cucumbers, improving the immunity and disease resistance of the sea cucumbers and further improving the survival rate and growth rate of the cultured sea cucumbers.