848 results about "Wheat starch" patented technology

A method and composition for improving one or more indicators of bowel health or metabolic health in a mammalian animal. This comprises the delivering to the gastrointestinal tract of the animal an effective amount of an altered wheat starch in the form of or derived from the grain of a wheat plant. The proportion of amylose in the starch of the grain is at least 30% and/or the grain comprises a reduced level of SBEIIa enzyme activity and/or protein relative to wild-type grain.

A production method and the application of a high temperature stable slowly digestible starch belong to the non-chemical modified starch field. The material starch of the present invention, such as cornstarch, wheat starch, rice starch, potato starch, tapioca starch, sweet potato starch, mung bean starch, chick pea starch, sorghum starch, sago starch, and canna starch, is gelatinized, and the complex debranching treatment is conducted after adding the commodity diastases, pullulanase and alpha amylase, and finally, the slowly digestible starch is gained after preservation, recrystallization, and hydrothermal treatment. The content of the slowly available glucose is greater than or equal to fifty percent, and the residue of the slowly digestible starch is greater than or equal to 80 percent after high temperature processing treatment. The present invention relates to a plurality of fields, such as baking food, short order, candy, flavoring, dairy products, athlete special food, food for diabetes, slimming foods, oral intestinal target controlled release film coating, and animal feed.

The invention relates to a processing method of quick-freeze seafood crystal boiled dumplings, which comprises the steps: selecting 30-60% (by weight percent) of powder with higher wheat gluten degree, 30 -60% by weight of wheat starch and 10-40% by weight of crystal deformed starch as wheat dough wrapper, charging salt, food gums and water to stir up into dough and rise, selecting fresh seafood as raw material to mince or cut into small pieces and prepare for use, selecting fresh vegetables to boil in hot water, cut up and prepare, mixing pig fat meat and treated seafood with the proportion of 1:3 to 5, preparing the stuffing materials in percentage by weight: 60-75%of pig fat meat and seafood meat, 8-12% of vegetables, 3-5% of shallot, 1-3% of ginger, 1-2% of table salt, 0.2-0.5% of aginomoto, 1-3% of edible oil and12-18% of water, making up dough to prepare boiled dumplings with stuffing materials and shaping to quickly freeze. The boiled dumplings produced in the invention have the advantages of scientific dosing, balanced nutrition, beautiful appearances, rational processing method and strong operational performance, and are applicable to factory production.

The invention discloses a special color dough for children's handcraft dough molding, which comprises 4 parts of wheat flour, 2 parts of glutinous rice flour, 1.5 parts of glycerin, 0.1 part of wheat starch, 0.6 part of edible preservative, 0.1 part of common salt, 0.2 part of honey and appropriate mount of edible pigment and water. The special color dough can be prepared by a method comprising the following steps of: putting the wheat flour, the glutinous rice flour, the wheat starch, the edible preservative, the common salt and the honey into a container; adding a appropriate amount of water, uniformly stirring and standing still for 20 minutes; smearing one half of the glycerin on a disk, placing the proofed dough on the disk, and steaming for 50-60 minutes with boiling water to obtain pulpy dough; cooling the dough till not scalding hands, mixing the rest half of glycerin in the dough; and finally adding the edible pigment. The invention improves the formula of traditional dough molding so that the finished color dough overcomes the defects of the traditional color dough which is not transparent, has dark color and is difficult to color after pigments are added. By the invention, the cost is reduced and the teaching requirements are met, the prepared finished dough product has better quality, no toxicity and no odor, and is suitable for childerns to use for a long term.

A process for preparing the N-contained syrup from the wheat starch B by multi-enzyme method, which can be used for fermentation, includes such steps as preparing the slurry, liquefying, saccharifying, protein converting, filtering and concentrating. It features that the starch, protein, pentosan and fat, which are the basic components of wheat starch B, are hydrolyzed by the amylase, pentosanase and lipase, and its output rate is almost 100%.

Process equipment for the separation of gluten from wheat starch including gluten process equipment configured to process gluten after the gluten is initially separated from A starch, the gluten processing equipment having a dewatering press configured to dewater gluten and modified gluten process equipment including at least one component selected from the group consisting of a high pressure water wash system located upstream of the dewatering press, a kneader located upstream of the dewatering press, a homogenizer located upstream of the dewatering press, a dispersion tank configured to precipitate fines downstream of the dewatering press, a solids-ejecting centrifuge downstream, and combinations thereof.

The invention discloses a skin roll for pets and a preparation method thereof. The skin roll for the pets comprises the following preparation raw materials: line fish flesh, starch, vegetable protein, animal fat, edible gum, a water-retaining agent, a preservative and/or an antioxidant. The line fish flesh is one or several of cod flesh, Spanish mackerel flesh, black sea bream flesh and freshwater fish flesh. The starch is one or several of potato starch, cassava starch, corn modified starch, pre-gelatinized starch, waxy corn starch, corn starch, potato modified starch, cassava modified starch, sweet potato starch and wheat starch. The skin roll has intense fragrance per se, can attract dogs and reinforces the interest and the appetite of the dogs to the product, and the dogs can not be sick of the product after the dogs eat the product for a long time. Meanwhile, fishy skin can replenish nutrient components required by the dogs and finally can be digested very well.

The invention discloses a fabrication method for colourful dough used for dough molding, comprising 5 shares of rice flour, 2-3 shares of glutinous rice flour, 0.5-1 shares of glycerine, 0.2-0.5 shares of wheat starch and 0.6 shares of preservative and suitable quantity of water. The colourful dough is prepared with the components by the method as follows: the rice flour, the glutinous rice flour, the wheat starch and the preservative are arranged in a container, suitable quantity of water is also added in the container; the components and the water added in the container are uniformly mixed for 20-30 minutes. A disc is coated with one half of the glycerine and the mixed dough is arranged on the disc and steamed in boiled water for 40 minutes to obtain flour mud; when the flour mud is cooled and does not scald, the other half of the glycerine is mixed in the flour mud and coloring matter is then added in the flour. The wheat flour in traditional raw material is replaced by the rice flour, thus leading the prepared flour mud to be crystal-like and lucent and be easy to be colorized; meanwhile, the forming colourful dough has good elasticity and is easy to be formed during the nipping process; glue is not added when the colourful dough is being fabricated, and the health of the user is ensured; normal salt raw material is saved, then the preservation time of the finished product is long, no white matter separates out, the beauty of the finished product is not affected; and the honey is not used so as to lead the finished product to be mothproof; the processing is carried out by the steaming method, thus ensuring the deserved efficacies of all raw materials.

The invention relates to a squid-seaweed noodle and a preparation method thereof. The squid-seaweed noodle comprises wheat starch, sweet potato starch, corn starch, modified starch, carrageenan, seaweed powder, minced squid fillet and flavor seasoning. The preparation method comprises the steps of pre-treating seaweeds, pre-treating squids, rinsing, mincing, mixing dough, pressing dough, steaming dough, quickly freezing, packaging for storage and transportation and the like. According to the squid-seaweed noodle disclosed by the invention, the squid meat, the seaweeds and the flour are mixed and added with the flavor seasoning to form the noodle which is perfect in combination of color aroma taste and appearance, suitable for industrial production, green and healthy, novel in variety, and convenient to eat. Meanwhile, the squids are tenderized, so that the mouthfeel is tender and crisp, and the seafood flavor is obvious. Moreover, the seaweeds are added for facilitating the health care function and satisfying the healthy consumption concept.

The invention discloses a silver carp feed, and a feeding method thereof, and specifically relates to composition, weight ratio, preparation steps and a feeding method of a silver carp feed. The silver carp feed comprise following ingredients, by weight, 10 to 15% of silkworm chrysalis powder, 8 to 10% of animal bone meal, 13 to 15% of rapeseed meal, 7 to 9% of bucket wheat powder, 9 to 11% of wheat starch, 10 to 12% of wheat bran, 10 to 11% of rice bran, 12 to 14% of spiral seaweed powder, 3 to 5% of yeast, 6 to 8% of fish oil, 4 to 6% of lecithin powder, 2 to 4% of composite vitamin, and 1 to 3% of mineral substance. The silver carp feed is balanced in nutrition, and is simple for preparation; combination with the scientific feed method is capable of increasing digestion and absorption rate of silver carp, reducing feed waste , shortening growth period of silver carp, reducing culturing cost, and increasing economic benefits.

The invention provides a biosynthesis method for temperature-resistant dendritic slow-digestion starch, which belongs to the technical field of non-chemically modified starch. The method utilizes a biological catalytic conversion technique for beta-amylase, amylomaltase, maltose-base amylase, chorismic amylase and transglucosylase to recombine starch molecular chain of different-source commercialized starch through synergistic modification of novel hydrolysis-transglycosylation, such as corn starch, wheat starch, rice starch, potato starch, cassava starch, sweet potato starch, mung bean starch, chickpea starch, sorghum starch, sago starch, banana taro starch and the like, thereby obtaining the temperature-resistant dendritic starch with the characteristic of slow digestion. The temperature-resistant dendritic slow-digestion starch obtained by the method can be used as a functional raw/auxiliary material to develop hypoglycemia healthy foods, energy slow-release foods, nutritional factor-targeted controlled-release carrier materials and the like.

The invention relates to a capsule shell and a preparation method thereof, in particular to a konjak polysaccharide compound soft capsule shell and a preparation method thereof. The capsule shell comprises the following components in parts by weight: 0.5-8 parts of konjak polysaccharide, 2-10 parts of wheat starch, 3-15 parts of k-carrageenan, 0.2-4 parts of xanthan gum, 7-45 parts of swelling agent, 6-30 parts of plasticizer and 0.5-3 parts of other additives, wherein the other additives refer to a coloring agent, a preservative, a seasoning agent, a flavoring agent, an opacifying agent, an opalizer and the like. The capsule shell has the advantages of low cost, high moisture retention, long storage time, contribution to digestive absorption of medicaments, reduction in the stimulation of medicaments on the stomach, wide medicament selecting range, stable performance, good appearance, high airtightness and high toughness.

The invention discloses a concentrated feed for sows in a perinatal stage. The feed mainly contains wheat germ proteins, bean hulls, brown sugar, wheat starch, calcium formate, anhydrous sodium sulphate, glucose oxidase, arginine and Chinese medicine extracts. When being used before delivery, the feed can achieve the remarkable efficacies of shortening the delivery stages of the sows and promoting the discharge of lochia so as to accelerate the recovery of birth canals; the suckling piglets can healthily grow fast, the postweaning estrus intervals of the sows are short, the mating conception rate is enhanced greatly and the mortality is low. The feed has the advantages of reducing perinatal stage syndromes, enhancing the delivery results of the sows, and releasing the current cultivation from the dependence on medicines, thereby greatly reducing the use of the medicines in cultivation.

The invention discloses a production and processing technology of a light phase substance pentosan of wheatmeal and wheat flour. The production and processing technology comprises the following steps: carrying out centrifugal separation on a light phase substance of a raw material, steaming, precipitating and filtering a product, concentrating, adding amylase and extracting, and finally carrying out drying treatment. The whole process of the production technology has high degree of automation. The by-product the light phase substance produced after production of wheat starch is fully utilized, thus changing waste into valuables. The raw material is fully utilized. Comprehensive utilization rate of the product is high. By pipeline production, there is no pollution during the whole course. There is no addition of chemical substances during the production process. Thus, there is no pollution and it is beneficial to environmental protection. The period of the production process is short, and added value of the product is high.

The invention relates to pre-fermented frozen dough steamed bread and a production method thereof, belonging to the technical field of food processing. The production method comprises the following steps: putting flour, Yanshan yeast, non-aluminum baking powder, sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sucrose esters, glycerin, locust bean gum, artemisia gum, carboxymethyl cellulose, guar gum, gluten and wheat starch or corn starch or potato starch or rice starch into a stirring vat, slowly stirring and mixing uniformly, then adding water, and stirring to form dough at a medium speed; pressing the dough, forming, pre-fermented cooling, then quick-freezing, and storing by freezing for standby; and only directly steaming in needing to obtain fresh steamed bread products. The application of the invention overcomes the problem of flavor loss caused by steaming again and keeps the advantages of uniform color, smooth surface, fluffy taste, good flexibility, and the like of steamed bread (steamed stuffed bun) products, and at the same time can improve the standardization, security and convenience of product quality.

The invention discloses fruit and vegetable health-care flour which is prepared from raw materials in parts by weight as follows: 50-60 parts of barley, 30-40 parts of sticky rice, 30-35 parts of wheat starch, 15-20 parts of white sesame seeds, 20-25 parts of loofahs, 15-20 parts of Chinese yam, 20-30 parts of figs, 25-30 parts of lotus roots, 15-20 parts of dried longan, 30-40 parts of grape wine, 12-18 parts of black fungi, 9-11 parts of osmanthus fragrans, 2-3 parts of ginkgo leaves, 1-2 parts of Chinese wolfberries, 1-2 parts of prepared rehmannia roots, 2-3 parts of honey flowers, 1-2 parts of a food additive and an appropriate amount of water. According to the flour, barley, sticky rice, wheat starch and the like are taken as main raw materials and have the efficacy of relieving thirst, removing heat toxin, tonifying qi, regulating middle energizer, nourishing consumptive disease, tonifying spleen, nourishing stomach and stopping abnormal sweating. Besides, added loofahs have the efficacy of resisting scurvy, strengthening brain, resisting virus and allergy, curing nasosinusitis and sphagitis, beautifying features, resisting aging and the like. Figs are rich in various substances such as dietary fiber, calcium, copper, magnesium, manganese, potassium and vitamin K which are beneficial to human bodies, contain various antioxidants, flavone and polyphenol and have the efficacy of tonifying spleen, nourishing stomach and lubricating intestines.

The invention relates to transparent dumplings and process for making them, wherein the process comprises, mixing homogeneously cassava starch, potato starch, sweet potato starch, and wheat starch as blank peel flour, choosing sesame powder, groundnut kernel powder, pine nut meat powder, melon seeds meat powder, vegetable oil and sugar as stuffing to make ball-form, placing the stuffing in the blank peel powder, stirring homogeneously, digesting in water in repetition, finally freezing in a refrigerator to obtain the end product.

The invention belongs to the wallpaper adhesive industry, and especially relates to a glutinous rice adhesive being easy to blend and convenient to construct and used for wallpaper pasting, and a preparation method thereof. The glutinous rice adhesive being easy to blend and convenient to construct and used for wallpaper pasting is mainly prepared from, by weight, 600-700 parts of deionized water, 20-60 parts of glutinous rice flour, 60-100 parts of waxy corn starch, 20-30 parts of corn starch, 30-60 parts of wheat starch, 20-40 parts of potato starch, 20-40 parts of cassava starch, 0.1-0.5 parts of a cross-linking agent, 10-18 parts of a cationic etherifying agent, 30-40 parts of an anionic etherifying agent, 30-50 parts of a catalyst, 2-5 parts of a wetting agent, 10-15 parts of a bactericide and 5-8 parts of a mildew inhibitor. The glutinous rice adhesive product used for wallpaper and wall cloth adhesion, prepared in the invention, has the advantages of easy blending, improvement of the construction adhesive blending preparation efficiency, good coating levelability, and facilitation of pattern splicing and joint aligning of wallpaper and wall cloth construction.

The invention relates to a bean paste snowy moon cake. The moon cake comprises the following raw materials: glutinous rice flour, rice flour, wheat starch, milk, sugar powder, bean paste, salad oil, and cooked glutinous rice flour. The moon cake is easy to produce without baking process. Moreover, the moon cake is fresh and cheap, and tastes cool, soft and glutinous, so that the moon cake has a special flavor.

The invention relates to a clinical treatment low-protein food and relative production. Wherein, said method ads alpha modify amidon into wheat amidon, to prepare low-protein food. The invention can realize treatment effect, to support kidney disease patient.