655 results about "Wheat flour" patented technology

The invention discloses noodles with a blood sugar control function, which comprise the following components in parts by weight: 150-170 parts of triticale flour, 10-30 parts of cyperus esculentus powder, table salt and water, and 4-10 parts of dietary fibers, 0.5 to 1 part of anthocyanin; 0.03 to 0.12 part of mineral substances and 0.2 to 0.5 part of vitamin B. The traditional Chinese medicine composition has the effects of improving digestion and metabolism, delaying senescence, strengthening body functions, assisting in controlling blood sugar, enhancing satiety and assisting weight management.

The invention discloses a formula, a preparation method and application of high-protein low-GI non-fried instant noodles. The high-protein low-GI non-fried instant noodles are prepared from the following raw material components in parts by weight: 60-75 parts of wheat flour, 10-15 parts of modified wheat bran powder, 10-15 parts of pea protein powder, 7-10 parts of vital gluten, 5-10 parts of egg white powder, 1-2 parts of table salt, 1-3 parts of resistant dextrin, 0-1.5 parts of TG enzyme and 37-56 parts of water. The high-protein low-GI non-fried instant noodles can be prepared by dough kneading, fermentation, rolling, cutting, curing and drying according to the formula. According to the invention, the problems of high fat content, high calorie, rough taste, unbalanced nutrition, relatively high GI value and the like of the existing instant noodles can be improved.

The application provides a wheat flour wet gluten content main effect site and SNP marker and application, and belongs to the wheat breeding technical field, and mainly provides SNP molecular markers Marker45889, Marker45896, Marker45348, Marker45403, Marker45397 and Marker45431, and the SNP site provided by the application has important significance for detecting and breeding wheat flour high FWG varieties, lines and breeding materials, and molecular markers can be developed according to the SNP site, so that the wheat quality breeding efficiency is accelerated.

The invention discloses a method for increasing the content of pyrazines and 2, 3-butanediol substances through high-temperature Daqu micro-ecological regulation and control, and belongs to the technical field of microbial food processing. The invention discloses a method for improving the content of pyrazines and 2, 3-butanediol substances through micro-ecological regulation and control of high-temperature yeast for making hard liquor, and the method comprises the following steps of: combining and inoculating strains, namely bacillus subtilis CGMCC (China General Microbiological Culture Collection Center) 10830, bacillus velezensis CGMCC 7044 and bacillus licheniformis CGMCC 20675, into wheat flour according to a proportion to prepare the high-temperature yeast for making hard liquor. According to the invention, not only are the contents of pyrazine substances and 2, 3-butanediol increased, but also the abundance of beneficial microorganisms such as bacillus, thermophilic fungi and the like is remarkably improved, and a good saccharification fermentation agent is provided for brewing high-quality white spirit.

The invention relates to the technical field of food processing, in particular to a steamed stuffed bun containing rumex hanus powder and a production process of the steamed stuffed bun. In order to solve the technical problem, the technical scheme provided by the invention is as follows: the steamed stuffed bun containing the rumex hanus powder is prepared by mixing the following raw materials by weight: 80-160kg of wheat flour, 1-7kg of rumex hanus powder, 400-800g of high-activity dry yeast and 180-240g of dietary alkali. The rumex hanus steamed stuffed bun has the beneficial effects that the rumex hanus steamed stuffed bun is rich in nutrition: by adding rumex hanus powder, various nutritional ingredients of rumex hanus are blended into the steamed stuffed bun, so that the nutritional value of the steamed stuffed bun is greatly improved, and the requirements of consumers on healthy diet are met; the reasonable raw material ratio and the standard production process ensure that the steamed stuffed bun has good taste and texture, not only keeps the softness of the traditional steamed stuffed bun, but also is endowed with unique flavor; all links in the production process are strictly controlled, and the quality stability of steamed stuffed bun products is ensured from raw material treatment to finished product packaging.

The invention relates to the technical field of food processing, and discloses Lithocarpus litseifolius low-GI biscuits with an intestinal flora regulation function and a preparation method thereof.The preparation method comprises the following specific steps that Lithocarpus litseifolius tender leaves are spread, aired, roasted, rolled and dried and then made into Lithocarpus litseifolius ultra-fine powder with the specific particle size (300-900 meshes) through an ultra-fine crushing technology, and the Lithocarpus litseifolius ultra-fine powder with the specific particle size (300-900 meshes) is prepared into the Lithocarpus litseifolius low-GI biscuits. And then compounding the Lithocarpus litseifolius with wheat flour to prepare the Lithocarpus litseifolius biscuit. The Lithocarpus litseifolius low-GI biscuit prepared by the method is low in GI value, belongs to medium-GI food, overcomes the defects of high glycemic content and low dietary fiber content of traditional biscuits, is unique in taste and balanced in nutrition, can increase the content of short-chain fatty acid SCFAs in intestinal tracts, has the effects of regulating intestinal flora, maintaining blood sugar balance and reducing fat, and can be used for preparing the low-GI biscuit for the Lithocarpus litseifolius low-GI biscuit. The method has a wide prospect and a high market value.

The purpose of the present disclosure is to provide; noodles that do not require an acid solution treatment of noodle dough containing an alginic acid ester, have good loosening properties when being eaten, and exhibit a good texture with elasticity and chewiness; and a method for producing same.　Provided is a method for producing noodles, the method comprising a raw material mixing step, a noodle-making step, a gelatinization step, and a drying step, wherein a raw material in the raw material mixing step contains a raw material powder containing starch and / or grain flour that is substantially free of gluten (the raw material powder containing starch and / or grain flour that is substantially free of gluten does not include wheat flour), an alkali agent, and an alginic acid ester, the raw material is mixed with water to produce noodle dough in the raw material mixing step, the pH of a suspension of noodles obtained in the drying step is greater than 6.5 and not greater than 9, and an acid solution treatment is not carried out or is carried out after the gelatinization step.

The application relates to a soybean paste and a brewing method thereof. The brewing method of the soybean paste comprises the following steps: carrying out stage-by-stage cooking on soaked soybeans, using different cooking temperatures in each stage to prepare cooked soybeans; mixing wheat flour and the cooked soybeans to form a mixture, inoculating koji into the mixture, culturing koji to prepare koji material; and mixing the koji material with brine to form mash, sequentially carrying out first fermentation and second fermentation on the mash to prepare the soybean paste; the conditions of the first fermentation include: during the first fermentation, using sun exposure and night dew fermentation, using different light intensities at different time periods every day for fermentation; and controlling the dissolved oxygen content of the mash to be 8 ppm to 12 ppm within 10 minutes after stirring is completed within 40 days from the start of the first fermentation. The soybean paste brewed by the application has great improvement in the performance of fresh taste, aroma and color stability and the like.

To provide a technology for manufacturing a spring roll skin having good palate feeling even when a relatively long time passed not only just after fried but also after fried.SOLUTION: A spring roll mix includes wheat flour passing through a sieve having an opening of 24 mesh; and granule passing through a sieve having an opening of 6 mesh and also not passing through a sieve having an opening of 24 mesh. The granule comprises at least one kind selected from grain, a grain ground product, starch grain, an instant noodle crushed product, a dried noodle crushed product, bread powder and a swollen substance crushed product. The content of the granule in the spring roll mix is 2-35 pts.mass based on 100 pts.mass of wheat flour.SELECTED DRAWING: None

The invention discloses Maotai-flavor yeast for making hard liquor and a preparation method thereof, and belongs to the technical field of Maotai-flavor yeast making. The Maotai-flavor yeast for making hard liquor comprises the following raw materials in percentage by weight: 50-100wt% of highland barley ferment powder and 0-50wt% of wheat flour, and further comprises grain moistening water which accounts for 38-42% of the total mass of the highland barley ferment powder and the wheat flour and mother yeast powder which accounts for 3-8% of the mass of the wheat flour; the Maotai-flavor yeast for making hard liquor is prepared through the technological processes of preparation of highland barley ferment powder, preparation of wheat flour, mixing of the wheat flour and the highland barley ferment powder, yeast blank forming, yeast mounting, yeast blank fermentation, yeast dismounting and warehousing and storage. The preparation method solves the problems of slow fermentation, unsatisfactory fermentation and the like caused by high viscosity of the yeast blank when the highland barley is used as the raw material to prepare the yeast; meanwhile, the problem of low abundance of yeast rock bacillus in Sichuan sauce type yeast for making hard liquor is solved; furthermore, the thick sense of the sauce flavor of the Sichuan sauce type yeast is optimized, and the overall quality of the sauce-flavor yeast is improved.

The present invention relates to the technical field of wheat flour milling, and discloses a dietary fiber nutrition wheat flour preparation method, which comprises: 1, adjusting the moisture content of red hard wheat to 22-26% through a wheat wetting process, and 2, drying the wetted red hard wheat with hot air of 85 DEG C to make the moisture content of the red hard wheat greater than 13%, 3, the red hard wheat with the moisture content larger than 13% is taken out, movement of the red hard wheat is promoted in a mechanical mode, and gravity difference hot air sorting is utilized; red hard wheat with the moisture content of 22%-26% is adopted as a main body, 85% hot air is adopted for drying, cortex separation is promoted, wheat grain movement is combined with heat preservation wind power sorting, broken epidermis making contact with one another in the movement process is removed, the follow-up flour making difficulty is reduced, the weakening degree of wheat flour finally obtained through the technology is low, dough operability is better, and the product quality is improved. The proportion of the oat dietary fibers in the mixed wheat flour meeting the clustering requirement under the same mass is larger.

The invention belongs to the technical field of food processing, and particularly relates to a method for preparing frozen noodles by treating wheat flour with superheated steam, which comprises the following steps: treating wheat flour with superheated steam, crushing, sieving, and mixing with untreated wheat flour to obtain compound wheat flour; adding water and seasonings into the compound wheat flour to prepare dough, and fermenting to prepare raw noodles; and freezing and preserving the raw noodles. The wheat flour is modified by adopting a green and additive-free superheated steam continuous treatment method with a simple process flow, and the prepared noodles are good in texture quality and taste quality, stable in texture, taste, moisture retention capability and cooking loss performance in multiple freezing and thawing cycles, still good in appearance quality and texture quality after multiple freezing and thawing cycles, and good in taste. The quality of frozen noodle products in the storage and transportation processes can be maintained, and the circulation adaptability is improved.

The invention discloses a molecular marker for identifying or assisting in identifying a wheat flour sedimentation value and application of the molecular marker, and particularly discloses application of a substance for detecting polymorphism or genotype of SNP1 in a wheat genome in identifying or assisting in identifying the wheat flour sedimentation value. The SNP1 is an SNP site in a wheat genome, the nucleotide variety of the SNP1 is C or T, and the SNP1 is represented by Y and is the 1557th nucleotide of SEQ ID No.1. A dCAPS marker is developed by utilizing an SNP1 site, and 130 parts of wheat materials are scanned. Correlation analysis is carried out on phenotypic data of the genotype and the sedimentation value, it is found that the marker is remarkably related to the sedimentation value of wheat flour, and it is indicated that the marker is a molecular marker for effectively screening wheat with different sedimentation values. The dCAPS marker is good in repeatability, convenient to detect and low in cost, and has a better application prospect in molecular marker-assisted selection and molecular design breeding for improving the quality of wheat.

The invention relates to the technical field of food processing and quality improvement, in particular to a physical-biological multi-dimensional cooperative regulation method for improving the quality of germinated wheat flour based on heat treatment. The method comprises the following steps: firstly, carrying out gradient temperature control heat treatment on germinated wheat flour, which comprises three stages of low-temperature hot air pre-passivation, medium-temperature damp-heat modification and high-temperature microwave sterilization stabilization, so as to finally achieve the purposes of gradually passivating enzyme activity, modifying a starch structure and stabilizing protein conformation; meanwhile, biological enzymolysis synergistic treatment is carried out in the medium-temperature damp-heat modification stage, so that the quality of the wheat flour is further enhanced and stabilized; for heavily germinated wheat flour, an ultrahigh pressure treatment step is added after high-temperature microwave treatment. Through the method, the problems of high cost, large loss, food safety risk and the like of improving the quality of the germinated wheat in the prior art are effectively solved, the quality of the germinated wheat is remarkably improved, the germinated wheat can be better applied to the field of food processing, and the method has the advantages of being remarkable in cost benefit, high in food safety guarantee, obvious in quality improvement and the like.

The invention discloses a method for improving the quality of frozen dough by using lactic acid bacteria and saccharomycetes synergistic enzyme treatment technology, which comprises the following steps: (1) carrying out primary culture on lactic acid bacteria and saccharomycetes, and then carrying out inoculated culture again to obtain a bacterial suspension; (2) centrifuging the bacterial suspension to obtain bacterial sludge; (3) preparing dough: adding enzyme into a proper amount of wheat flour, water, salt, sugar and the like, inoculating lactic acid bacteria and saccharomycetes, and uniformly mixing; (4) uniformly stirring the flour batting, shaping, and carrying out primary fermentation; (5) after the preliminary fermentation is completed, quickly freezing at the temperature of-30 DEG C to-40 DEG C until the central temperature of the dough is reduced to-18 DEG C; (6) freezing and storing the frozen dough at-18 DEG C; according to the invention, the water loss of the frozen dough in the freezing storage process is improved, the problem of freeze drying loss is solved, the fermentation performance of the frozen dough is remarkably improved, the hardness of the frozen steamed buns is effectively reduced, the elasticity, specific volume and water holding rate are improved, and the quality and processing performance of the frozen dough are improved to a great extent.

The invention relates to the technical field of food processing, and discloses low-GI radix puerariae whole flour noodles and a preparation process thereof, and the low-GI radix puerariae whole flour noodles are prepared from the following raw materials in parts by weight: 76-84 parts of wheat flour, 6-14 parts of radix puerariae whole flour, 10 parts of auxiliary material powder, 0-10 parts of vital gluten, 0.1-0.4 part of konjac powder and 1 part of table salt. The auxiliary material powder is composed of buckwheat powder and red bean powder, and the weight ratio of the buckwheat powder to the red bean powder is 9: 1. The content of glucomannan in the konjac powder is more than or equal to 80%. By adopting the raw material formula consisting of the wheat flour, the radix puerariae whole flour, the auxiliary material powder, the vital gluten, the konjac powder and the table salt according to specific parts by weight, all the raw materials have a synergistic effect to form the low-GI radix puerariae whole flour noodles, so that the defects that most of the traditional noodles adopt single grain flour as a main raw material, the raw material composition is single, and the production cost is low are overcome. Therefore, the product is single in nutrition and is difficult to meet the low-GI diet requirement.

The invention relates to the technical field of grain production, in particular to a wheat flour processing method which comprises the following steps: cleaning and pretreating raw materials; subacid electrolyzed water stepped conditioning and wheat wetting: subacid electrolyzed water with the effective chlorine concentration of 5-30 ppm is used for carrying out at least two stages of wheat wetting treatment on the wheat; low-temperature grinding and fine grading: lightly grinding and peeling the wetted wheat, and then grinding in a low-temperature environment of 15-25 DEG C to obtain a peel-ground material, high-precision heart-ground powder and wheat germs; performing superfine grinding on the wheat germs, namely performing superfine grinding on the wheat germs obtained in the step S3 to obtain superfine ground wheat germ powder with the particle size D90 being less than or equal to 45 microns; optimizing and recombining taste and nutrition, namely compounding the high-enrichment aleurone layer powder, the high-precision heart milling powder and the superfine grinding wheat germ powder; wherein the high-enrichment aleurone layer powder is obtained from the peel grinding material. The wheat flour obtained by the method can meet the requirements of low bacteria and mellow taste at the same time.

The invention provides cold noodle premixed flour, cold fresh cold noodles and a making method of the cold fresh cold noodles, and belongs to the technical field of cold noodle processing. The cold noodle premixed flour comprises the following components in parts by weight: 60-80 parts of wheat starch, 10-25 parts of medium gluten wheat flour, 5-15 parts of vital gluten, 0.5-1 part of edible salt and 0.5-1.5 parts of a compound modifier. The preparation method of the cold fresh cold noodles comprises the following steps: blending the cold noodle premixed flour in the first aspect with water according to a ratio of 1: 2 into powder slurry, and stirring for a certain time; cooking and steaming at the temperature of 110-120 DEG C for 1 minute; and sequentially carrying out primary cooling, enzyme preparation spraying and secondary cooling on the cured semi-finished product. The cold noodle premixed powder provided by the invention is used for preparing cold noodles, so that the processes of dough kneading and dough washing can be omitted, the water consumption and sewage discharge amount for cold noodle production are reduced, the cold noodle preparation process is simplified, the production efficiency is improved, the shelf life of the prepared cold noodles can be prolonged to 7 days after refrigeration, and the cold noodles keep relatively good soft and tough mouth feel under the refrigeration condition and have a remarkable anti-aging effect.

The invention relates to the technical field of food processing, and particularly discloses whole-grain bread premixed flour and a preparation method thereof. The bread premixed flour is mainly prepared from the following raw materials in parts by weight: 59-71 parts of wheat flour, 5-15 parts of oat flour, 3-7 parts of rye flour, 3-7 parts of quinoa flour, 5-15 parts of corn flour, 3-7 parts of sorghum flour, 1-3 parts of table salt, 3-7 parts of egg white powder, 3-7 parts of pea fibers, 2-4 parts of ascorbic acid, 0.05-0.15 part of an edible emulsifier, 0.01-0.03 part of a natural preservative and 5-15 parts of water. According to the bread premixed flour, through mutual cooperation of the raw materials, the whole-grain bread is rich in nutrition, has the advantages of being high in specific volume and low in hardness, meanwhile, the texture is uniform, soft and fluffy, the taste is soft and delicious, the quality of the whole-grain bread is improved, and the market requirement is met.

The invention relates to the technical field of flour product preparation, and discloses a sturgeon flour product with physical barrier characteristics and a preparation method thereof. The sturgeon flour product comprises the following raw materials: wheat flour, sturgeon cartilage gelatin and / or sturgeon meat and a physical barrier enhancer, the physical barrier enhancer is prepared from a kelp aqueous extract, milk mineral salt, a curdlan-starch acetate compound and glutamine transaminase. The physical barrier in the sturgeon flour product can be strengthened, nutrition and flavor components in the sturgeon flour product are not prone to loss, the liquid soaking resistance and mechanical strength of the sturgeon flour product can be improved, and when the sturgeon flour product serves as edible flour products such as a stirring rod and a suction pipe, the structural integrity can be maintained after the sturgeon flour product is soaked in a liquid environment for a long time.

The invention discloses an aquatic product breeding feed capable of improving flavor and a preparation method thereof, and particularly relates to the technical field of breeding feeds, the feed comprises fish meal, soybean meal, soybean protein concentrate, shrimp meal, chicken meal, wheat flour, cuttlefish paste, phospholipid, grease, mineral substances, vitamins, lettuce polyphenol, an antioxidant, a mildew preventive and the like. Wherein the lettuce polyphenol is a key functional component. The preparation method comprises the following steps: pretreating the raw materials, mixing step by step, adding grease by spraying, tempering, granulating, drying, screening, spraying the antioxidant and the like. The lettuce polyphenol regulates and controls an mTOR signal channel to promote flavor amino acid deposition and inhibit protein degradation, meanwhile, the intestinal microecology is improved, the antioxidant capacity and digestive enzyme activity are enhanced, and the content of flavor substances such as glutamic acid and glycine in aquatic products is remarkably increased. The method is suitable for culturing various aquatic products, and can effectively improve the flavor and quality of the cultured aquatic products.

The invention discloses high-purity oat beta-glucan frozen dough as well as a preparation method and application thereof, and belongs to the technical field of food processing and freezing. The preparation method comprises the following steps: mixing medium gluten wheat flour and self-made oat beta-glucan according to a specific ratio, kneading, fermenting, quickly freezing, freezing and storing, and the like, so as to prepare the frozen dough. The self-made oat beta-glucan is added, so that the anti-freezing performance, gluten network stability and yeast activity protection capability of frozen dough are remarkably improved, and meanwhile, the nutritional characteristics and sensory quality of the finished steamed buns are improved. The method solves the problems that existing frozen dough is insufficient in freezing resistance and poor in long-term freezing storage stability, and has high application value and market prospects.

The invention discloses a pseudo-ginseng powder adulteration identification method, device and system and a storage medium, and the method comprises the steps: firstly accurately weighing pseudo-ginseng powder and wheat flour according to different proportions, fully and uniformly mixing to prepare a sample, and after tabletting, collecting spectral data by using a Fourier transform infrared spectrometer; selecting a wave band of which the cumulative variance contribution degree of each principal component in the spectral data is greater than 85% as a key characteristic wave band; after a training set and a verification set are divided, a random forest (RF) model is constructed. An IAPO algorithm is improved, a population position is initialized through Circle chaotic mapping, model parameters are optimized by adopting an adaptive t variation strategy, the number of optimal decision trees of an RF model and the number of features of each tree are obtained, and an IAPO-RF model is formed; and carrying out pseudo-ginseng powder adulteration identification by using the IAPO-RF model. By adopting the technical scheme provided by the invention, the adulterated pseudo-ginseng powder can be accurately, quickly and efficiently identified.

A method for producing dry pasta comprising the steps of:preparing with durum wheat flour, or soft wheat flour, and water a dough having humidity comprised between 25% and 35%;placing the dough in a chamber in which a vacuum is created comprised between 0.1 bar and 0.5 bar;pushing the dough through a drawing device by applying to the dough pressure comprised 80 bar and 110 bar, to obtain food pasta in the form of units of long pasta or units of short pasta;conveying and delivering said pasta to a dryer;drying said pasta in said dryer until the humidity of the pasta is not greater than 12.5%, said drying including heating said pasta in said dryer to a set temperature and maintaining the pasta at said set temperature for a set interval of time;extracting said dried pasta from said dryer;wherein said heating is obtained by passing the pasta inside an oscillating electromagnetic field having a frequency comprised between 10 MHz and 100 MHz.An apparatus for producing dry food pasta including a kneading and drawing device configured for producing both long pasta and short pasta, a first dryer configured for drying long pasta produced by said kneading and drawing device, a second dryer configured for drying short pasta produced by said kneading and drawing device; said first dryer and said second dryer are equipped with a plurality of pairs of electrodes between which an electromagnetic field oscillating at a frequency comprised 10 MHz and 100 MHz is created by a generator of oscillating electromagnetic field.

The preparation method comprises the following steps: uniformly mixing and stirring wheat flour, drinking water and baking soda, heating to 50-60 DEG C, adding protease for hydrolysis for 1-3 hours, adjusting the pH value of enzymatic hydrolysate to 5.0-7.0, adding glucosidase for continuous hydrolysis for 1-3 hours, and performing enzyme deactivation and drying treatment to obtain the hydrolyzed wheat flour. When the hydrolyzed wheat flour is applied to flour coating, the volume of a paste-coated fried meat product is increased by more than 10%, and the oil absorption is obviously reduced by more than 15% compared with a control group. According to the invention, the problems of high oil content and lack of high-quality wrapping powder of the paste-coated fried meat product are effectively solved.

The invention provides low-GI healthy hulless oat premixed dumpling flour without starch-containing wheat flour and a preparation method of the low-GI healthy hulless oat premixed dumpling flour, and belongs to the technical field of food processing. According to the premixed flour, hulless oat flour is used as a main material, buckwheat flour, soybean meal, sesame powder, multiple kinds of protein (soybean protein, vital gluten and egg white protein) and konjaku flour, flaxseed powder, radix puerariae powder, semen cassiae powder and other natural ingredients are matched, and the boiled dumpling wrappers are prepared through the processes of scientific raw material matching, mixing and smashing, drying and the like. The technical problems that dumpling wrappers made of high-proportion hulless oat flour are difficult to form, are not resistant to boiling and are not formed when the wrappers are broken during boiling under the condition that wheat flour containing starch, edible gum and the like are not added are solved, and the formability, the chewiness, the elasticity and the ductility of the dumpling wrappers are remarkably improved. The product has the characteristic of low glycemic content and good processability, and is suitable for diabetics and healthy diet demanders.

The invention discloses frozen dough added with stachyose and a preparation method of the frozen dough, and belongs to the technical field of food processing. The instant noodles are prepared from the following raw materials in parts by weight: 80-100 parts of medium gluten wheat flour, 0.8-1.2 parts of dried yeast, 40-60 parts of water and 0.5-2.0 parts of stachyose. The preparation method comprises the following steps: adding water into the dried yeast for activation, and mixing and stirring the activated dried yeast with the medium-gluten wheat flour; dissolving stachyose in water to obtain a solution, adding the solution into the mixture, and stirring until the dough is formed; standing and fermenting the dough, partitioning, kneading and shaping, packaging with a preservative film, and freezing and storing, so as to obtain the frozen dough added with stachyose. The stachyose is added into the dough, so that the quality deterioration of the dough caused by freezing treatment can be effectively improved. In addition, the stachyose is added, so that the blood sugar rising rate after flour products such as steamed buns are eaten can be reduced, and the pursuit of people for health is met.

The invention relates to the technical field of wheat flour nondestructive testing, in particular to a rapid nondestructive testing method for inferior (mildewed and germinated) wheat flour based on a hyperspectral imaging technology and machine learning, which comprises the following steps: acquiring an original spectral image of a wheat sample by adopting a hyperspectral imaging system, and processing the original spectral image by adopting SpecView software; the original spectral image is preprocessed in multiple preprocessing modes; screening the most suitable preprocessing method by adopting partial least squares regression, and constructing a regression model; feature selection algorithms including a non-information variable rejection algorithm, a sequence projection algorithm and a competitive self-adaptive reweighted sampling algorithm are adopted to extract feature wavelengths in the original spectral image, and the feature wavelengths serve as input of a follow-up quantitative analysis experiment; and sensing the preprocessed original spectral image, and constructing a hyperspectral detection model by combining five regression algorithms, namely partial least square regression, random forest regression, multi-layer perceptron regression, support vector regression and XGBoost regression gradient, with a feature selection algorithm.

The utility model relates to the field of wheat flour processing, and discloses a wheat flour processing dust removal device which comprises a base, a treatment box is installed on one side of the top end in a box body, a dust raising assembly is arranged in the treatment box, a blow-off pipe is connected to one side of the treatment box, a filter screen is installed at one end of the blow-off pipe, and a dust removal assembly is installed at the other end of the blow-off pipe. The other end of the blow-off pipe extends to the outer side of the box body and is connected with a negative pressure fan, the bottom of the treatment box is connected with a connecting channel, one side of the connecting channel is provided with a cleaning assembly, the bottom of the connecting channel is connected with a sewage box, and one side of the sewage box is provided with a drying box. Through cooperative use of the negative pressure fan, the blow-off pipe, the treatment box, the filter screen and the dust raising assembly, most impurities and dust in wheat raw materials are effectively removed, and wheat is comprehensively cleaned through the connecting channel and the cleaning assembly, so that dust attached to the surface of the wheat is removed, and wheat processing is facilitated.

The invention discloses noodles capable of improving structural stability based on lotus seed powder, and belongs to the technical field of foods.The noodles are prepared from, by mass, 100 parts of wheat flour, 15-25 parts of lotus seed powder, 2-3 parts of edible salt, 0.05-0.2 part of compound phosphate, 0.05-0.2 part of stabilizer and 40-45 parts of purified water; after the noodles are cooked, the content of alpha-helixes in a gluten protein secondary structure of the noodles is not lower than 26.5%, and the ratio (1047 / 1022 cm <-1 >) of short-range order degree FTIR in starch of the noodles is not lower than 1.8; starch and gluten protein structures in the noodles are improved from a micro level through the lotus seed powder, the phenomena of starch retrogradation and gluten network degradation can be inhibited, the cooked noodles have a chewy taste on a macro level, and the cooked noodles can maintain a good taste after being refrigerated.