273 results about "Wheat flour" patented technology

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 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 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 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 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 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.

The invention discloses a method for making smooth cold noodles by utilizing the high gluten characteristic of red bald wheat flour, which comprises the following steps of: firstly inspecting and automatically kneading to form tough dough, then mechanically washing the dough to separate out high-elasticity gluten and starch slurry, then precipitating the starch slurry, regulating the concentration, forming a uniform thin layer on an oil-brushed steaming tray, and steaming with high-temperature steam, so as to obtain the smooth cold noodles. And quickly cooling the steamed cold noodles, cutting, packaging with the steamed gluten blocks in proportion, and finally storing and transporting in a low-temperature monitoring environment. By limiting the protein and moisture content indexes of the red bald wheat flour, the quality uniformity and the high gluten characteristic of the raw materials are ensured, the problem that the finished product quality is unstable due to fluctuation of the raw materials is avoided, and by setting the accurate precipitation time and matching with automatic detection and adjustment of the concentration of the flour paste, the quality of the finished product is improved. High-quality flour paste with proper concentration and uniform texture can be stably obtained.

The utility model relates to the technical field of dust removal devices, and particularly discloses an automatic dust removal device for fine processing of high-gluten wheat flour, which comprises a top end cover body, the top of the top end cover body is communicated with a feed hopper, a dust removal mechanism is arranged on the top end cover body, and the dust removal mechanism comprises an inclined surface annular plate, a hollow cavity, an annular notch and a primary discharge port. The bevel annular plate is connected to the top face of an inner cavity of the top end cover body, the hollow cavity is formed in the bevel annular plate, the annular notch is formed in the bevel of the bevel annular plate, the first-stage discharging openings are formed in the outer wall of the bevel annular plate in a circumferential array mode, and a monitoring mechanism is arranged on the outer wall of the top end cover body. The monitoring mechanism comprises a bottom end cover body, a pressure sensor, a transverse ring and a gear ring, a sealing ring makes contact with the vibrating screen, the pressing force of the sealing ring is ensured through the pressure sensor, and therefore the device is attached to the top end of the vibrating screen, and wheat dust flying above the vibrating screen is absorbed through the dust removal mechanism and prevented from being scattered outwards.

The invention belongs to the field of food processing and safety, and provides a preparation method of low-GI triticale whole grain noodles. The optimal formula of the prepared low-GI triticale whole grain noodles comprises 13.60% of triticale modified wheat bran, 12.87% of vital gluten, 13.00% of resistant starch, 4% of Chinese yam powder, 0.8% of Sanzan gum and the balance of triticale flour. The predicted sensory score of the whole-grain noodles is 82.72, the sensory score of the whole-grain noodles obtained through verification experiments is 83.55, the GI value of the whole-grain noodles is 54.93, and the whole-grain noodles are low-GI food; the invention further provides a matched intelligent temperature-control rolling device capable of controlling temperature and humidity and used for noodle production, multiple rolling and low-temperature fermentation functions are integrated, and through cold air diversion and water mist humidification, the temperature and humidity are controllable, and the problems of equipment land occupation and process gaps are reduced.

Provided is a bread dough for freezing, which has a moisture content of 30% by weight or more but less than 48% by weight of the entire bread dough, and which does not decrease in the volume of the resulting bread even if the bread dough is thawed after being frozen for a long period of time and then heated and cooked. The bread dough for freezing according to the present invention has a moisture content of 30% by weight or more but less than 48% by weight of the entire bread dough, and contains 1.1-5.9 parts by weight (dry weight) of baker yeast A, 0.2-9.4 parts by weight (dry weight) of sugar alcohol, and 1.1-47 parts by weight of sucrose per 100 parts by weight (dry weight) of cereal flour.

The invention discloses low-digestibility animal protein-wheat flour composite noodles and a preparation method thereof, and belongs to the technical field of food processing. Wheat flour and exogenous animal protein are used as main raw materials, whey protein isolate, silkworm pupa protein, egg white protein and fish protein are selected, and the addition amount is 15% of the mass of the wheat flour. Through multi-index comprehensive screening, the silkworm pupa protein and whey protein isolate have better market development potential. By utilizing the synergistic effect of the exogenous animal protein and the wheat starch, the content of fast digestible starch (RDS) of the noodles can be remarkably reduced, the ratio of slow digestible starch (SDS) to resistant starch (RS) is increased, and the GI value of the noodles is lower than 70; meanwhile, cooking and texture characteristics are optimized, the cooking loss rate is smaller than or equal to 8%, and the breaking rate is smaller than or equal to 0.3%. The noodles have the characteristics of low glycemic content and high-quality eating taste, are balanced in nutrition, are suitable for diabetics to eat, can also be used as daily staple food of healthy people, and are simple and convenient in preparation process, easy to industrially produce and wide in market application prospect.

The invention belongs to the technical field of cultural relic protection, and particularly relates to a preparation method and application of a wheat starch adhesive suitable for repairing paper cultural relics. The preparation method of the wheat starch adhesive suitable for repairing the paper cultural relics comprises the following steps: S1, dissolving plant proteolytic enzyme in water, and uniformly stirring to prepare a plant proteolytic enzyme solution; s2, adding wheat flour into the vegetable protein hydrolase solution, and uniformly stirring; s3, further performing centrifugal separation, and washing, dehydrating and drying an obtained solid product for multiple times to obtain wheat starch; and S4, gelatinizing wheat starch to obtain the wheat starch adhesive. According to the method, the wheat flour is treated by adopting the vegetable protein hydrolase, so that protein combined with wheat starch can be efficiently removed, and the wheat starch with relatively high purity and dispersed particle morphology is released; and the formed wheat starch adhesive can significantly improve the folding resistance and tensile strength of paper in the repair of paper cultural relics.

The invention discloses vinasse bread premixed flour and a preparation method thereof, and belongs to the technical field of bread premixed flour. The premixed flour comprises the following components in percentage by weight: 40%-60% of vinasse powder, 30%-40% of high gluten wheat flour, 5%-15% of rye flour, 3%-8% of vital gluten, 0.5%-1.5% of edible corn starch and 1%-2% of a bread improver. The bread improver is prepared by compounding mono-and diglycerides of fatty acids, diacetyl tartaric acid ester of mono-and diglycerides, a plurality of enzyme preparations and vitamin C. The preparation method comprises the steps of raw material pretreatment, mixing and the like. Compared with the prior art, by means of an optimized formula system, the technical problems that a dough system is degraded, the taste is hard, and aging is prone to occurring due to the fact that vinasse is added in a high proportion are successfully solved, and the finally-made bread is softer in taste and rich in elasticity, prolongs the shelf life and has high nutritive value and excellent eating quality.

The invention discloses natural cereal and coarse cereal composite nutritional flour and a preparation method thereof, and relates to the technical field of flour preparation, the natural cereal and coarse cereal composite nutritional flour comprises the following raw materials: wheat flour, modified oat flour, modified corn flour, auxiliary coarse cereal flour and silicon dioxide; according to the invention, the modified oat flour is added, and through triple synergistic modification, the solubility and bioavailability of beta-glucan in oat are greatly improved, the water binding capacity and thermal stability of the composite flour are also enhanced, starch retrogradation is effectively inhibited, and the shelf life of a finished product is prolonged; pure physical modification does not have chemical residues, so that the composite flour is suitable for special crowds with diabetes, celiac disease and the like, and the defect that common coarse cereal composite flour is insufficient in functionality is overcome; the modified corn flour is added, the problems that common corn flour is low in dietary fiber solubility and poor in dough stability can be solved, a compact network is formed through synergy of natural polysaccharides, the water holding capacity and processing fluidity of the composite flour are improved, and water loss and caking in the cooking or baking process are reduced.

The utility model discloses a wheat flour processing is with vibrating screen, it includes support, the inside of support is provided with organism, the inside fixed mounting of organism has screen cloth, the inside of organism is seted up with installation groove, the inside movable sleeve of installation groove has screw rod, and the inside of installation groove is provided with auxiliary rod on the one end away from screw rod. Through above -mentioned structure, the wheat flour processing is with vibrating screen of this technical scheme, and first servo motor drives screw rod and lets first sliding board move, drives second sliding board and drum to move, and simultaneously, second servo motor drives drum and brush to rotate, and the screen cloth is cleaned comprehensively, and simultaneously, after the sealed plate is disassembled, the material in the inside of organism is cleaned out the inside of organism, avoids the block, guarantees screening to continue efficient, reduces manual cleaning cost and time.

This invention provides a ready-to-eat convenience food made from whole colored potatoes and its preparation method. The raw materials of the ready-to-eat convenience food include the following components: colored potatoes, wheat flour, rice flour, corn flour, soybean flour, lotus root powder, wheat gluten, eggs, milk powder, modified vitamin C, citric acid solution, modified sucrose ester, granulated sugar, and baking soda. Compared with existing ready-to-eat grain foods, this invention uses fresh whole colored potatoes as the main ingredient, combined with various grain crops as raw materials, and incorporates wheat gluten, lotus root powder, eggs, and milk powder to construct a complete nutritional complex formula system in which carbohydrates, high-quality protein, and various micronutrients coexist synergistically, thus possessing the aroma and nutrition of various major grain crops such as potatoes, rice, wheat, beans, and corn. Simultaneously, this invention employs a non-frying processing method combining steaming and low-temperature drying, avoiding the destruction of nutrients caused by high-temperature frying, which helps retain natural anthocyanins and other antioxidant active substances, improving the overall antioxidant capacity of the product, and demonstrating good blood sugar control and anti-aging effects at the nutritional level.

This invention discloses a mushroom-based edible paper and its preparation method, belonging to the field of food technology. The mushroom-based edible paper comprises the following raw material components: 100-500 parts wheat flour, 100-200 parts mushroom powder, 10-50 parts corn flour, 10-50 parts oat flour, 10-100 parts soybean flour, 1-10 parts probiotics, 10-50 parts gellan gum, 10-50 parts gum arabic, 10-100 parts glycerol, 1-50 parts calcium chloride, and 1-5 parts sodium bicarbonate. This invention combines mushroom powder with wheat flour, corn flour, oat flour, and soybean flour, and then ferments it with *Lactobacillus plantarum* MXC. The resulting mushroom-based edible paper overcomes the shortcomings of traditional edible paper, such as poor strength, difficulty in shaping, and poor texture. The prepared mushroom-based edible paper has the characteristics of low GI, enhanced paper strength and wet strength, resistance to breakage, long shelf life, and low water vapor permeability; moreover, it can be widely used as green packaging paper in the food, pharmaceutical, and other fields.

The application discloses a method for preparing goldfish feed from fermented abalone viscera powder, and comprises the following steps: preparing fermented abalone viscera powder, including raw material pretreatment, strain activation, anaerobic fermentation and final treatment; preparing a formula of the goldfish feed, including fermented abalone viscera powder, spirulina powder, fish meal, soybean meal, rice bran, wheat flour, fish oil, alpha-starch, soybean lecithin, calcium dihydrogen phosphate, vitamin premix, mineral premix, betaine, garlicin, VC-phosphate, lysine and choline chloride; and preparing the goldfish feed, including accurate batching, uniform mixing, moisture adjustment and molding, grading granulation, drying and cooling and grading screening. The fermentation and feed preparation process is simplified, the complicated enzymolysis-fermentation combined process is abandoned, no professional technical personnel are needed, and the household breeders can prepare the feed through simple equipment, and the enterprises can mass-produce the feed; the formula is optimized for goldfishes in different growth stages, is suitable for multiple goldfishes such as golden goldfish and grass goldfish, and has high application flexibility.

The invention discloses fine dried noodles with a low glycemic index and a preparation method of the fine dried noodles. The fine dried noodles are prepared from the following production raw materials: high-amylose corn starch subjected to alkaline hydrothermal modification and a composite structure base material, the composite structure base material is formed by compounding highland barley flour, vital gluten and wheat flour. The preparation method comprises the following steps: premixing the vital gluten and the wheat flour, and adding water for the first time to prepare a mixture 1; premixing modified starch and coarse cereal powder, and then adding water for the second time to prepare a mixture 2; and mixing the two mixtures, stirring, fermenting, rolling, cutting into strips, and drying. The invention has the following advantages: 1) through the synergistic effect of the high-amylose corn starch hydrothermally modified by the alkaline method and the composite structure base material with a specific ratio, the prepared fine dried noodles have significantly reduced glycemic index; the method has the advantages of low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index and good glycemic index.

The invention belongs to the field of rose-sell purple tea fine dried noodles, and particularly relates to rose-sell purple tea fine dried noodles and a preparation method thereof. Comprising the following raw materials in parts by weight: 60-70 parts of high-gluten wheat flour, 8-12 parts of purple-flower-shaped tea powder, 10-15 parts of tartary buckwheat flour, 5-8 parts of yam flour, 3-5 parts of egg white powder, 2-4 parts of konjac powder, 1-2 parts of a poria cocos extract, 0.5-1.5 parts of trehalose, 0.3-0.8 part of bamboo salt, 2-3 parts of radix puerariae powder, 1-2 parts of peony seed oil and 15-20 parts of water. According to the method, tea powder particles are mixed in a low-temperature dough kneading environment, in the matching mode, the tea powder particles are coated with grease, moisture and oxygen are effectively isolated, and subsequent low-temperature rolling and gradient drying processes are combined, so that the loss of heat-sensitive and easily-oxidized components such as tea polyphenol and theanine in the processing process is remarkably reduced, and the core functionality of a final product of the fine dried noodles is ensured.

The invention discloses a preparation method of acete chinensis buckwheat noodles, and belongs to the technical field of food processing. The present invention provides an acetes chinensis buckwheat noodle preparation method, which comprises: (1) cleaning fresh acetes chinensis to remove impurities, washing with clear water, adding water, and pulping; then adding fructo-oligosaccharide, and sterilizing to obtain an acete chinensis mixture; (2) adjusting the pH value of the acete chinensis mixture to 3.0-5.0, and simultaneously adding acid protease and bifidobacterium breve for enzymolysis-fermentation treatment; and (3) mixing the acete chinensis pulp obtained after the enzymolysis-fermentation treatment with sweet buckwheat flour, vital gluten, konjaku flour and high-gluten wheat flour, kneading dough, performing extrusion forming, and performing vacuum drying to obtain the final acete chinensis buckwheat noodles. The acete chinensis and buckwheat noodles prepared by the method reduce allergens in acete chinensis, produce nutrient substances through probiotic fermentation, and have good taste.

This invention relates to method, in vivo and in vitro for mass production of entomopathogenic nematodes as a biological control agent for laboratory use and small scale field application against agricultural pest. In vivo production has managed to sustain as a cottage industry. In vivo production is likely to continue as small business venture for niche markets. For in vivo production eight Pakistani strains of entomopathogenic nematodes were mass cultured using G. mellaonella larvae at different concentrations and in vitro production were carried out in soya and wheat flour medium. Average in vivo production potential at were 14 x 106 infective juveniles and in vitro production potential ranged up to 50* 10 6 inefective juveniles.

The invention discloses a fried crisp meat wrapping material and application thereof, and belongs to the technical field of food. The fried crisp meat wrapping material is prepared from the following raw materials in parts by weight: 80 parts of wheat flour, 20 parts of waxy corn starch, 150 parts of water, 0.75 part of xanthan gum and 0.05 part of tocopherol. The fried crispy meat prepared by the method disclosed by the invention has relatively low oil content, meanwhile, the quality of frying oil can be maintained to a certain extent in the frying process, and potential food safety hazards are reduced. The crispy meat shells fried with the wrapping material prepared by the method have better health attributes and better palatability, and based on the oxidation resistance of tocopherol in the shells, the crispy meat shells have important significance for maintaining body health and preventing diseases.

The invention belongs to the field of food processing, and relates to a preparation method of smooth and chewy fresh wet noodles. The preparation method comprises the following steps: firstly, modifying konjac polysaccharide with the substitution degree of 0.01-1 to obtain acetylated konjac glucomannan; and then mixing the modified polysaccharide with 0.1-5% of medium gluten wheat flour, adding 1% of sodium chloride and 32% of water, and performing dough kneading, curing, roller pressing, slitting and other processes to prepare the fresh wet noodles. According to the present invention, the product has excellent texture characteristics, the hardness reaches 2874.46 gf when the substitution degree is 0.3, the elasticity reaches 0.83, the chewiness reaches 1593.51 gf, the viscosity is 1921.88 gf, and various indexes are superior to the indexes of the non-modified control group. Meanwhile, the product has good antibacterial property, and the total number of bacterial colonies is obviously lower than that of a control group after the product is stored for 10 days. The acetylated konjac polysaccharide can effectively inhibit the growth of microorganisms and prolong the shelf life of the product. The technical problems that traditional fresh wet noodles are short in shelf life, poor in taste and not chewy are solved, and the method is suitable for industrial production.

This invention belongs to the field of traditional Chinese medicine fermentation technology, specifically involving a high-enzyme-active Liu Shen Qu (a type of fermented medicinal herb) and its fermentation process. The process first processes red beans, bitter almonds, artemisia annua, cocklebur, and polygonum hydropiper into a medicinal porridge, which is then mixed with wheat flour and a specific fermenting agent to form a soft mass. Its innovation lies in the use of a Bacillus subtilis trehalose protective agent complex and Aspergillus oryzae chitosan microspheres. These two fermenting agents are prepared by spray drying encapsulation and ionogel methods, respectively, significantly improving the survival rate and stability of the fermenting microorganisms during processing and storage. The soft mass undergoes two stages of precisely controlled temperature and humidity fermentation, and finally, after shaping and segmented drying, the finished product is obtained. This process effectively solves the problems of low enzyme activity and poor stability in traditional Liu Shen Qu fermentation, resulting in a Liu Shen Qu product with high digestive enzyme activity and stable, uniform quality.

The invention discloses a laboratory mouse feed and a preparation method thereof. The feed consists of the following raw materials in percentage by weight: 32-38% of corn flour, 22-28% of fermented soybean meal, 8-12% of fish meal, 4-6% of silkworm chrysalis meal, 10-15% of low-gluten wheat flour, 2-3% of purple perilla seed oil, 1.5-2.5% of calcium carbonate, 0.8-1.2% of calcium hydrophosphate, 0.3-0.5% of table salt, 0.8-1.2% of microencapsulated compound vitamins, 0.2-0.4% of an enzyme preparation compound, 3-5% of dietary fibers and the balance of mineral premix. The preparation method has the beneficial effects that the vitamin retention rate of the technical scheme is increased by 30-40% compared with a contrast, and the problem of nutrient loss caused by a traditional high-temperature process is solved; the water uniformity is improved by 68% through gradient cooling, the quality guarantee period is prolonged from 50 days to 85-95 days in combination with a microencapsulation technology, and the storage loss is reduced.

The invention provides polymyxin B sulfate and a preparation method thereof. According to the method, paenibacillus polymyxa is fermented in a liquid culture medium with wheat flour as a main carbon source and cottonseed cake powder and high-temperature soybean cake powder as main nitrogen sources to generate polymyxin B, and aluminum oxide is used as a chromatography medium to purify polymyxin B sulfate through a column chromatography process. Wheat peptone is added into the seed tank, so that growth of hyphae is facilitated, and the hyphae are full; the inoculation amount is reduced, and the seed expanding period is shortened. In the middle stage of fermentation, the amino acid mixed liquid is supplemented, so that the yield of the polymyxin B is increased, and specific impurities after the component B2 can be reduced. The quality of the product prepared by the method is obviously improved, the preparation method does not use an organic solvent and is green and environment-friendly, aluminum oxide can be regenerated and reused, and industrial production is facilitated.

The present invention provides glutinous wheat flour that gives noodles with moderate firmness and stickiness, and a good texture with a good bite, a noodle mix containing this glutinous wheat flour, and a method for producing this glutinous wheat flour. [Solution] The glutinous wheat flour, including wheat flour obtained from wheat with a triple deletion of the amylose synthesis gene, has an average particle size of 50 μm or less and a maltose value of 200 mg / 10 g or less. The glutinous wheat flour content in the noodle mix is ​​in the range of 10% by mass or more and 50% by mass. The method for producing glutinous wheat flour includes a mixing step in which wheat flour obtained from wheat with a triple deletion of the amylose synthesis gene and other wheat flours are mixed, and the average particle size of this glutinous wheat flour is 50 μm or less and the maltose value is 200 mg / 10 g or less.

The invention discloses small crispy meat with low oil content and crispy outer skin as well as a production method and application of the small crispy meat. The production method comprises the following steps: performing ultrasonic-magnetic field synergistic pickling on tenderloin strips by adopting a pickling material, performing cold plasma pretreatment, and performing standing so as to obtain modified tenderloin strips; uniformly mixing the grease barrier film forming system with wheat flour, whole egg liquid, auxiliary materials and water to form composite paste; immersing the modified tenderloin strips into composite paste for pasting, and then putting the pasted meat strips into an infrared-assisted vacuum frying device for frying, so as to obtain primarily fried small crispy meat; and treating the primarily fried small crisp meat in a microwave oven-vacuum heat preservation and drying coprocessing device to obtain the small crisp meat which is low in oil content and crisp in outer skin. Through the synergistic effect of multiple processes of cold plasma pretreatment, compound paste compounding, infrared-assisted vacuum frying and microwave-vacuum drying cooperative treatment, the oil content of the small crisp meat is remarkably reduced, and the crust crispness is greatly improved.