7249 results about "Wheat flour" patented technology

A completely digestible highly nutritious dog chew formulated primarily of wheat flour, casein and starch carbohydrate, the texture of hardness of which is easily modified to suit a particular dog by the dog owner. By irradiating the chew in a microwave oven, the chew is caused to expand and is thereby rendered more easily chewable.

A composite board is made from waste medium density fiber (MDF) board or waste particle board that includes solid urea formaldehyde. The waste board is chopped and milled into particles having a size between 20 mesh and 150 mesh, creating a waste flour. After removing moisture from the waste flour, the dried waste flour is mixed with a thermoplastic to bind and encapsulate the waste flour. Internal lubricants are added to improve the flow characteristics of the blended material, and external lubricants are added to present sticking of the mixture to an extruder or mold. Mineral fillers are added to improve the flexural modules of the composite board, and a plasticizer can be added to improve the physical properties or mechanical characteristics of the mixture. An ultraviolet absorber, a biocide, and a pigment can also be added. The blended material is extruded or molded into a desired shape. When cooled, the thermoplastic hardens to form a solid composite board.

A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can also be used for producing an ultrafine-milled coarse fraction, which can be used as a replacement and to fortify refined wheat flour. The ultrafine-milled coarse fraction can be used in bakery products, snack products and food products.

A stabilized bran component and a stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.

Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing high levels of both insoluble and soluble fiber as well as high levels of protein. The cereals contain about 5 to 15% (dry weight) insoluble fiber; 5% to 15% soluble fiber in an excess of insoluble fiber; 15% to 30% (dry weight) plant protein and the balance cereal ingredients especially rice and wheat flour. The soluble fiber is preferably provided at least in part by inulin ingredient that can be incorporated into the dough and/or topically applied.

The invention provides compound feed for teaching piglets to eat foods other than breast milk, which is used for weaning piglets and teaching the piglets to eat foods other than breast milk, and comprises the following components in part by weight: 212.4 parts of corn starch, 154.0 parts of bulked corn, 100.0 parts of 46 percent of bulked bean pulp, 40 parts of fish meal, 100 parts of wheat flour, 5 parts of calcium powder, 21 parts of calcium hydrophosphate, 2 parts of table salt, 20 parts of soybean oil, 5 parts of lysine, 2 parts of threonine, 1.5 parts of choline chloride, 10 parts of premix, 0.2 part of complex enzyme, 0.3 part of pig Duowei, 0.2 part of sweetener, 0.3 part of flavouring agent, 3 parts of baking soda, 20 parts of cane sugar, 30 parts of glucose, 50 parts of egg powder, 70 parts of soy protein concentrate, 50 parts of fermented bean pulp, 6 parts of acidizer, 100 parts of whey powder, 0.5 part of mould removing agent, 0.3 part of antioxidant and 0.3 part of mildewpreventive. In the invention, the problems of incomplete immune functions, low disease resistance, inadequate digestive ferment, incomplete upper gastrointestinal development, low digestion and absorption ability, susceptibility to diarrhea and the like of piglets.

The invention discloses a moon cake. The moon cake comprises a moon cake cladding and a moon cake filling, wherein the moon cake cladding comprises the following raw materials: 40 to 70 percent of wheat flour, 20 to 45 percent of sugar alcohol, 2 to 8 percent of L-arabinose, 5 to 20 percent of animal and vegetable oil or hydrogenated animal and vegetable oil and 0.2 to 2 percent of alkaline water. The technical problems of soft cladding and poor plasticity caused by the low viscosity of a sugar-free moon cake which takes maltitol solution as a cladding in the prior art are solved. Therefore, the moon cake has the characteristics of easily-shaped cladding, high plasticity and stable texture in baking process.

The invention relates to the field of preparation of food. For solving the problems that the conventional noodles have low nutritional value and are not suitable for all people, the invention provides a method for preparing noodles. The method comprises the following steps of: selecting mild nature food materials as raw materials, namely 60 to 85 weight percent of cereal flour, 6 to 15 percent of vegetables, 4.2 to 12 percent of fruit, 2.4 to 5 percent of wild vegetable, 1.4 to 4.7 percent of dry fruit and 1 to 3.3 percent of dry mushroom, wherein the cereal flour comprises wheat flour which accounts for 55 to 73.4 percent of the weight of the raw materials, and the vegetables comprise cabbage, green vegetable, bean vegetable and tuber vegetable; grinding the bean vegetable, the dry fruit and the dry mushroom into powder, and mixing the powder and the cereal flour to form mixed flour; mixing the cabbage, the green vegetable and the tuber vegetable together, squeezing into vegetable and fruit juice, and adding edible clear water into the vegetable and fruit juice to form diluted vegetable and fruit juice, wherein the proportion of the mixed flour to the diluted vegetable and fruit juice is 1,000g/420ml-1,000g/450ml; and adding the diluted vegetable and fruit juice into the mixed flour, stirring uniformly, and preparing the noodles. The noodles prepared by adopting the method have balanced nutrition, and are suitable for all people.

A nutritive gruel or nutritive wheat flour for promoting the peristalsis of stomach and intestine, preventing constipation, decomposing saccharide and fat and preventing hyperglycemia is prepared from wheat and the food grains other than wheat and rice.

The invention discloses a barley noodle, which comprises the following parts: one or more component from barley noodle, wheat flour, maize starch, manihot starch, sweet potato starch, potato starch and glutelin powder, one or more of glutamine transaminase, xylanase and cellulose enzyme, one or more of guar gum, xanthan gum, sodium polyacrylate, sodium alginate and konjaku flour, one or more of monosodium calcium lactate stearate, diacetyl tartaric acid monoester, soya phosphatide and monoaliphatic acid glyceride, water, salt and egg.

The present invention provides a porket premix compound and a porket creep feed prepared by the porket premix compound. The porket premix compound is composed of the components of a yeast powder, an energy-nutrient accelerating agent, a flavoring agent, minor elements, etc. The porket creep feed is composed of the components of swelled corn flour, swelled soybean flour, swelled wheat flour, low-protein whey powder, porket premix compound, etc. The porket premix compound of the invention fully takes the electrolyte balance into consideration; supplies various minor elements and vitamins required by the porket, promotes the growth and is used for preparing the excellent proket creep feed. The general dosage is 1% of the weight of the porket creep feed. At least 85% of the porket creep feed passes through a 60 mesh sieve so that the granularity of the feed stuff is smaller and the absorption of the porket to the nutrition substance is facilitated. The porket creep feed further has the advantages of sustaining the integrality of the mucous membrane, overcoming the weaning stress, increasing the feed intake, increasing the digestion and absorption rate, reducing the feed-meat ratio, realizing the effect of continuous body weight growing after the weaning.

The invention discloses coarse cereals instant pasta and a preparation method. The coarse cereals instant pasta includes 15%-40% of coarse cereals powder, 57%-84% of wheat flour and 1%-3% of food additives. The preparation method includes steps: mixing raw materials, adding proper amount of water according to need, extruding and slaking, secondary extruding and slaking, shaping, heating by microwave, drying by hot wind, and packaging into bag-type or cup-type or bowl-type instant pasta with flavoring packet. The method has advantages of secondary extrusion moulding, no need of frying process, low oil content, rich nutrition, good rehydration performance, tough and slippery taste, coarse cereals characteristic flavor, and long storage life.

The invention discloses a fowl manure fermentation fertilizer. The fertilizer is produced by materials of fresh fowl manure, rice bran powder, maize meal, wheat flour, brown sugar, lime powder, dinoflagellate, microzyme, lactobacillus, thermophilic actinomycetes, etc. The invention improves culture environment of henhouses, and heavy metal in the fowl manure is degraded and changed into treasure, becoming an ecological organic fertilizer which is comprehensively and abundantly nutrient. Nitrate and secondary salt formed in the soil by fertilizer residual can be degraded by the fowl manure fermentation fertilizer, and therefore functions of disease resistant, lodging resistant, crop yields improvement can be realized; ventilation property of the soil is improved, soil hardening and virus can be reduced and banished, meanwhile, dosage of the chemical fertilizer and pesticide is reduced; production cost is reduced, pollution is reduced and soil environment is optimized, and microeubiosis of the soil is achieved; therefore the crops can be ripen in advance, grade of the crops is improved, hazardous and noxious substance contents remained in the crops are lowered and banished, and the green environmental requirements of heavy metal residual of the crops can be achieved.

The invention discloses composite nutritious rice flour and a manufacturing method thereof, belongs to a rice flour food and particularly relates to composite nutritious rice flour. The invention provides the composite nutritious rice flour which has health care value and rich nutriments and is rich in various trace elements and vitamins. The manufacturing method of the composite nutritious rice flour comprises the following steps of: mixing 95 to 51 percent of rice flour and 5 to 49 percent of mung bean flour or selenium rice flour or arrowroot or tapioca or soybean meal or corn meal or fungus powder or gyrophora powder or eastern bracken fern rhizome powder or dehydrated potato powder or Chinese gooseberry powder or groundnut flour or konjaku flour or wheat flour or cassava meal; uniformly stirring the raw materials; extruding, curing and forming; and drying to obtain finished products.

The invention relates to the field of food, in particular to tartary buckwheat noodles prepared by taking tartary buckwheat as a main raw material, and a preparation method thereof. In order to solve the technical problem, the invention provides the tartary buckwheat noodles with relatively higher tartary buckwheat content and high cooking performance. The tartary buckwheat noodles are prepared from the following components in percentage by weight: 65 to 93 percent of tartary buckwheat flour, 0 to 28 percent of wheat flour, 0 to 5 percent of additive, 0.3 to 0.8 percent of konjaku powder, 0.8to 1.5 percent of salt and 0.1 to 0.3 percent of alkali, wherein the additive may be one of wheat gluten, fruit and vegetable powder, black fungus powder and mushroom powder, or may be a natural plant auxiliary material for toning and seasoning. The key point of the preparation method for the noodles is that: by adopting a microwave pre-gelatinization process and utilizing the characteristic thatthe konjaku powder encounters the alkali to form irreversible gel after being swelled, the processing performance, such as viscosity, toughness and the like, of the tartary buckwheat flour dough is remarkably improved, and the defects of easy noodle breakage and the turbidity and easy burning of noodle soup are overcome.

The invention discloses a colorized instant noodle formula and a preparation method. The formula comprises wheat flour, water, edible oil, edible salt and at least one of coarse grain flour, vegetable juice, fruit juice and edible herb juice; and the preparation method comprises the following steps of: according to the formula, adding water at the temperature of between 20 and 30 DEG C to prepare colorized dough which contains at least one color of yellow, red, green, dark green, purple and black; placing the colorized dough in a sealing mode at the normal temperature for 100 to 140 minutes, and pressing and cutting the colorized dough to strips to obtain the colorized noodles; and curing, shaping, drying, blending and packing the colorized noodles. The colorized instant noodle formula and the preparation method can overcome the defects of lack of nutrient components and single color in the prior art so as to realize abundance in nutrient components and various colors.

The invention discloses a preparation method of instant oat flour and relates to a preparation method of oat flour. The preparation method comprises the following steps: baking, cleaning, soaking, steaming and cooling oats, serving as raw materials, sequentially; glue milling the oats after pretreatment to prepare oat pulp, carrying out enzymatic hydrolysis, heating, boiling, and killing enzyme; and cooling an enzymolysis liquid, glue milling, homogenizing, drying, sterilizing and packaging a finished product. According to the preparation method disclosed by the invention, with the oats as the raw materials, by virtue of pretreatment, enzymatic hydrolysis technological treatment and spray drying, the instant oat flour which can keep multiple nutritional components and fragrance of oat is prepared; the prepared instant oat flour is moderate in taste, has self flavor of oat, keeps the soluble nutritional components in the oats, is also capable of providing extra plant proteins, fats and soluble dietary fibers and can be directly used for preparing an oat beverage; as macromolecular substances including starch, cellulose and proteins in the oats are hydrolyzed by virtue of an enzyme method, the viscosity of the starch of the oats is lowered, and the problems of water separating, gelation, precipitation and the like caused when the oats are applied to beverages are solved.

A series of 16 kinds of nutritive health-care instant noodles is prepared from wheat flour and 16 health-care materials including rose flower, chrysanthemum flower, yam, lotus root powder, etc. Each kind of them is prepared from wheat flour and one of 16 health-care materials. Their preparing process is also disclosed.

A cracker for losing weight of human body is proportionally prepared from wheat flour, plant oil, soybean protein powder, soybean fibers, konjak gum, hydroxy citric acid, ammonium dicarbonate, dicarbonate, natural sweetener, trace elements, vitamins, natural flavoring and water through mixing powdered materials, preparing liquid mixture, mixing both together, kneading, ageing, die pressing, and roasting for 8-15 min. Its advantages are high weight losing effect and no by-effect.

The invention belongs to the technical field of flour food processing, and particularly relates to a multi-grain instant noodle and a manufacturing method thereof. The preparation method comprises the following steps: multi-grain flour and high gluten wheat flour are used as main raw materials and are manufactured into the multi-grain instant noodle with modified starch, vital gluten, salts, dietary alkali, composite phosphate, and monoglyceride through processes of dough making, still standing, calendering, cutting, steaming, forming, drying and the like, wherein the multi-grain flour is a flour material sieved by a sieve of 100-150 meshes and is manufactured by one or the combination of mung beans, black soya beans, kidney beans, peas, broad beans, ormosia, maize, potatoes, and sweet potatoes being subjected to ultrahigh pressing, enzymolysis, germinating and/or superfine grinding and then drying and smashing. The multi-grain instant noodle manufactured by the method has the outstanding advantages of well nutrition and flavor, high raw material utilization ratio, low nutrient loss, good reconstitution property, modest crunch and elasticity, low fat content and the like.

The invention discloses nutrification flour for diabetics, which is prepared by mixing 80 to 90 weight percent of wheat flour, 1 to 15 weight percent of wheat bran, 0.3 to 2 weight percent of cassia seed, 0.3 to 2 weight percent of kudzu-vine root, 0.3 to 2 weight percent of bitter gourd powder, 0.3 to 2 weight percent of buck wheat, 0.1 to 1.2 weight percent of konjaku flour, 0.1 to 1.2 weight percent of corn stigma and 3*10<-6> to 8*10<-6> weight percent of selenium. The composite flour of the invention can reduce blood sugar obviously and can improve immunity, prevent hyperlipidemia, hypertension and hyperglycemia, adjust body nutrient balance and keep health.

The invention provides potato-bread frozen dough and a preparation method thereof. The potato-bread frozen dough comprises the following components: potato powder and wheat flour, wherein the weight rate of the potato powder to the wheat flour is (10-40): (90-60). The preparation method comprises the following steps of: mixing the potato powder and the wheat flour, and adding water as well as an appropriate amount of yeast, sugar, salt, butter, eggs and the like into the obtained mixture so as to obtain dough; and then, after carrying out partitioning, forming and pre-fermenting on the dough, freezing the dough and then taking out the dough to carry out packing, and carrying out freezing storage on the dough. The potato-bread frozen dough (the viable count of yeasts in the frozen quality guarantee period is greater than or equal to 107 cfu/g) produced by using the method disclosed by the invention can be subjected to unfreezing, re-fermenting and baking so as to prepare fresh bread as required, and the technique facilitates the production management of bread and the freshness preservation of products; in addition, due to the addition of the potato powder, the nutritive value of bread is improved, the texture and taste of bread are improved, and the comprehensive utilization and development of potato processed by-products are facilitated, thereby having great significance in improving the additional values thereof.

The invention discloses a health-care compound feed for prawns and a production method thereof. The invention aims to provide a health-care compound feed for prawns, which can improve immunity in the prawns, utilization rate of feed and water quality, and a production method thereof. The formula of the raw material comprises the following components in part by weigh: 1 to 6 parts of imported white fish meal, 20 to 25 parts of steamed fish meal imported from Taiwan, 2 to 8 parts of steamed fish meal made in China, 18 to 22 parts of high-gluten wheat flour, 15 to 22 parts of peeled soybean pulp, 8 to 15 parts of peanut cakes, 2 to 6 parts of defatted shrimp meal, 1 to 3 parts of beer yeast cream, 1 to 3 parts of soyabean lecithin oil, 0.5 to 2 parts of refined fish oil, 0.5 to 2 parts of monocalcium phosphate and 1 to 4 parts of additive premix. The production method comprises: crushing, primary material mixing, secondary material mixing, hardening and tempering, granulating, braising, aging, drying, cooking, sieving and packaging. The invention can improve the breeding yield of pawns, reduce discharge pollution, improve water environment and the like.

The invention belongs to the field of feeds, relates to an aquiculture feed and particularly relates to a penaeus vannamei compound feed special for high salinity (over 3%) cultivation and a preparation method of the compound feed. The penaeus vannamei compound feed contains 3-6 parts of euphausiid meal, 20-35 parts of fish meal, 2-4 parts of fly maggot meal, 3-7 parts of chicken meal, 1-5 parts of silkworm chrysalis meal, 2-6 parts of squid liver paste, 2-5 parts of shrimp shell meal, 1-3 parts of algae powder, 3-8 parts of fermented soybean meal, 3-13 parts of soybean meal, 3-8 parts of peanut meal, 2-7 parts of corn gluten meal, 10-20 parts of wheat flour, 4-10 parts of monosaccharide and/or oligosaccharide, 2-6 parts of sleeve fish liver meal, 2-4 parts of fish oil, 1-2 parts of soybean oil, 1-3 parts of soybean phospholipid powder, 0.1-0.4 part of choline chloride and 1-3 parts of monocalcium phosphate. The penaeus vannamei compound feed is capable of meeting the growth requirement of penaeus vannamei for nutrition under high salinity (over 3%), good in stability in water, strong in anti-stress capability, high in survival rate and growth speed and low in feed coefficient.

The invention provides a nutritional vermicelli and a making method thereof. Wheat flour is taken as the basic material of the nutritional vermicelli and oat powder, matcha powder, soybean meal, almond meal, yam meal, wheat gluten, drinking water and table salt are added. The nutritional vermicelli also comprises purple sweet potato powder, wolfberry powder and jujube powder. The making method of the nutritional vermicelli comprises the following steps: (1) kneading dough; (2) curing; (3) tabletting and cutting to strips; (4) drying; and (5) cutting off, measuring and packaging. Wheat flour is adopted as the main raw material and other raw materials with higher nutritive value are added. Compared with the traditional vermicelli, the nutritional vermicelli has rich nutritional ingredients, tastes good and effectively meets the requirements for dietary nutrition by people at present. As the nutritional vermicelli is rich in various microelements, the nutritional vermicelli is beneficial for lowering blood sugar level, reducing blood fat, preventing cardiovascular diseases and hypertension and improving immunity of human body.