147 results about "Wheat starch" patented technology

The invention discloses a KASP marker for identifying wheat starch gelatinization characteristics in multiple environments and application, and relates to the technical field of biology, in particular to a method for screening or assisting in screening wheat with different peak viscosities, which comprises the following steps: detecting whether the genotype of wheat to be detected is qRVA-Peak7B.1a or qRVA-Peak7B.1b, and the peak viscosity gt of the wheat with the genotype qRVA-Peak7B.1b; the peak viscosity of the wheat of the genotype qRVA-Peak7B. 1a; the wheat of which the genotype is qRVA-Peak7B. 1b is wheat of which the genotype is TT homozygous type based on a C101T SNP (Single Nucleotide Polymorphism) site; the wheat of which the genotype is qRVA-Peak7B.1a is wheat of which the genotype is CC homozygous based on a C101T SNP (Single Nucleotide Polymorphism) site; the C101T SNP locus is the 101 nucleotide from the 5'terminal of SEQ ID NO.4 in a wheat genome. The molecular marker has important theoretical significance and economic value for molecular marker-assisted selection of wheat germplasm or breeding progeny materials with relatively high peak viscosity (important indexes of starch gelatinization characteristics).

The invention discloses a children's toy material prepared from plant starch, which is mainly prepared from the following raw material components in percentage by weight: 55 to 70 percent of plant starch, 10 to 18 percent of corn starch compatilizer, 10 to 12 percent of polylactic acid (PLA), 10 to 15 percent of polylactic acid (PLA) compatilizer, 1 to 2 percent of nucleating agent, 0.1 to 1 percent of antioxidant, 0.5 to 2 percent of antistatic agent and 1 to 2 percent of coloring agent. The plant starch is one or a mixture of more of corn starch, wheat starch, potato starch, rice starch and cassava starch; the relative molecular weight range of polylactic acid PLA is 1 * 10 < 5 >-5 * 10 < 5 >; the nucleating agent is a polylactic acid stereocomplex (SC) or a polylactic acid PLLA / polylactic acid PDLA stereocomplex; the antioxidant is ascorbic acid vitamin C. The invention further discloses a method for manufacturing the plant starch toy for children.

The invention belongs to the field of conductive aluminum oxide ceramic preparation, and particularly relates to a treatment method for performing carbon deposition infiltration on the surface of aluminum oxide ceramic to enable the aluminum oxide ceramic to have certain conductivity. According to the invention, wheat starch and corn starch are used as main raw materials and are converted into a volatile carbon source through a high-temperature carbonization process under the protection of inert gas; and placing the carbon source and aluminum oxide ceramic pre-subjected to conductive treatment in a high-temperature furnace protected by inert gas, and performing deposition carburizing treatment on the surface of the aluminum oxide ceramic at 800-900 DEG C to obtain the aluminum oxide conductive ceramic with certain conductivity. The method is low in raw material cost, low in sintering temperature of the related process, low in equipment investment, good in surface carburization uniformity of the aluminum oxide ceramic and stable in property.

The invention relates to the technical field of pet supplies, in particular to degradable cat litter and a cat litter preparation process, adopted corn starch, cassava starch and wheat starch are all natural plant components and are easy to biodegrade; meanwhile, calcium carbonate is adopted as a filling agent, so that the hardness and the stability of the cat litter are improved, the hygroscopicity of the cat litter is improved, and the caking property is indirectly enhanced; the added edible guar gum is used as a natural adhesive, so that the binding force among cat litter particles can be remarkably improved, the caking property of the cat litter is enhanced, and the phenomenon that the cat litter sticks to the bottom of a basin after being shoveled out is reduced, and the problems that the cat litter in the prior art is difficult to degrade, poor in environmental protection property, weak in caking property and poor in environmental protection property are solved in this way. The technical problem that the spatula sticks to the pot bottom is solved.

The invention discloses a molecular marker remarkably related to the amylose content of wheat and application of the molecular marker, and belongs to the technical field of wheat breeding. Three mutation sites of wheat starch branching enzyme gene SBEIIa on 2A, 2B and 2D chromosomes and two mutation sites of SBEIIb on 2A and 2B chromosomes are identified, a KASP molecular marker system closely linked with SBEIIa and / or SBEIIb is developed based on the SNP sites, the detection process is simple and convenient, the cost is low, the throughput is high, and the application prospect is wide. According to the method, the high-amylose wheat material which contains the mutant genotype and can be stably inherited can be accurately and efficiently screened out, the breeding process of wheat variety quality improvement can be accelerated, and the method has important significance on creation of the high-amylose wheat material or molecular assisted breeding of the high-amylose wheat.

The invention belongs to the technical field of food processing, and particularly relates to a method for improving the taste and flavor of gel konjak noodles. Comprising the following steps: uniformly mixing 30-50 parts by weight of purified konjac powder, 10-30 parts by weight of wheat starch, 950-1050 parts by weight of drinking water, 0.1-1 part by weight of a natural pigment, 5-15 parts by weight of soybean protein isolate, 5-15 parts by weight of powdered oil and 15-25 parts by weight of a flavor substance to obtain a konjac mixture, mixing the konjac mixture with alkali liquor to obtain konjac dough, and baking the konjac dough in a baking oven to obtain the konjac flour. Performing extrusion forming on the konjak dough, performing heating to obtain konjak noodles, and finally performing dealkalization soaking treatment on the konjak noodles by adopting natural organic acid to obtain the gel konjak noodles. Through raw material combination and soaking treatment, the gel structure and puffing degree are changed, and alkali is removed, so that the flavor and taste of the gel konjak noodles are effectively improved.

The invention belongs to the technical field of gene engineering, and particularly relates to application of a TaMGD3 gene in improvement of plant starch quality and cultivation of a high-starch transgenic plant, including application of the TaMGD3 gene in promotion of wheat grain starch synthesis, application of the TaMGD3 gene in cultivation of the high-starch and / or high-amylopectin transgenic plant, and application of the TaMGD3 gene in improvement of plant starch quality and cultivation of the high-starch and / or high-amylopectin transgenic plant. The invention also discloses an application of the TaMGD3 gene in improvement of plant starch characteristics. A nucleotide sequence of the TaMGD3 gene is shown as SEQ ID NO. 1. The invention also provides a cultivation method of transgenic wheat. In wheat cultivation, wheat amylopectin quality improvement is realized through overexpression of the gene shown in SEQ ID NO.1. The TaMGD3 gene can improve the starch content of wheat grains, influence the particle size distribution of the wheat grain starch, improve the amylopectin proportion, improve the peak viscosity and the relative crystallinity of the starch, and facilitate the improvement of the cooking quality related to the wheat starch.

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 silicon carbide production, in particular to a preparation method of high-purity silicon carbide powder. According to the preparation method of the high-purity silicon carbide powder, a silicon material is added into a carbon-containing solution, ball milling and drying are carried out, a first material is obtained, and the carbon material is selected from any one of corn starch and wheat starch; then putting the obtained first material into a tubular furnace and calcining in sections to obtain a second material; placing the second material in a reaction furnace, introducing a carbon source gas, and reacting to obtain a third material after the reaction is finished; and finally, washing the obtained third material with hydrofluoric acid and deionized water respectively, and drying to obtain the high-purity silicon carbide powder. The prepared high-purity silicon carbide powder is low in impurity content, high in purity and excellent in particle distribution, and the quality of the high-purity silicon carbide powder is effectively guaranteed.

The invention relates to the technical field of microorganisms, in particular to soybean paste and a preparation method thereof. The soybean paste comprises the following raw material components: soybeans, flour, aspergillus oryzae, saline water, xanthan gum, pre-gelatinized wheat starch, vegetable oil and saccharomyces cerevisiae. The saccharomyces cerevisiae is screened and separated from commercially available soybean paste, and is preserved in the China Center for Type Culture Collection on November 13, 2024, and the preservation number is CCTCC NO: M 20242550. Compared with the traditional soybean paste obtained by natural fermentation, the soybean paste disclosed by the invention has similar volatile flavor substances, but the succinic acid content is obviously increased, so that the soybean paste shows better taste. The screened and separated saccharomyces cerevisiae is independently inoculated for fermentation to generate rich flavor substances, so that the risk of infectious microbe pollution in the fermentation process can be reduced, the fermentation time is shortened, and the quality and production efficiency of the soybean paste are synchronously improved.

The invention relates to the technical field of aquaculture feed, in particular to babylonia feed and a preparation method thereof. The babylonia lutosa feed is prepared from the following raw materials: fish meal, shrimp meal, soybean meal, wheat starch, corn starch, fish oil, vegetable oil, sodium alginate, carrageenan, betaine, an amino acid mixture, a vitamin premix, a mineral premix and an antioxidant. The feed can be dried and stored at normal temperature, and is convenient to store and transport; before being used, the feed is soaked in clear water for 30 minutes and can be swelled and jellied, so that babylonia can eat conveniently; meanwhile, the zero-dissolution-loss characteristic is achieved, and pollution to water quality and water bottom is reduced; a good food calling effect is achieved, and the feeding rate of babylonia can be increased; moreover, eating safety is guaranteed, healthy growth of Babylonia lutosa is promoted, and breeding benefits are improved.

The application belongs to the technical field of soft capsules, and discloses a starch-based soft capsule material and a preparation method thereof. The preparation method comprises the following steps: mixing wheat starch and deionized water, adding a sodium periodate solution to react, so as to obtain dialdehyde starch; reacting the dialdehyde starch with glycidyl methacrylate and triethylamine, so as to obtain grafted modified starch; mixing the grafted modified starch with modified nano-silicon dioxide, and reacting after ultrasonic oscillation, so as to obtain nano-silicon dioxide composite modified starch; mixing the composite modified starch with polyvinyl alcohol and polyvinylpyrrolidone, so as to obtain a film forming solution; and after the film forming solution is cast and dried, hot pressing is performed, so that the starch-based soft capsule material is finally obtained. The starch is subjected to multiple hydrophobic modifications, so that the hydrophilic performance is reduced, and the stability of the soft capsule is improved.

The utility model relates to the technical field of starch processing, in particular to a dehydration device for producing high-purity wheat starch, which comprises a main body, a portal frame is fixedly provided with a first driving motor, and a stirring mechanism used for stirring starch and driven by the first driving motor is arranged in the main body. A collecting barrel for collecting starch is slidably mounted on the supporting frame, a mounting frame is fixedly mounted on one side of the collecting barrel, and a crushing mechanism which is used for scattering the starch and is driven by a second driving motor is arranged in the mounting frame. Liquid in the heating cavity is heated, the temperature of the inner cavity of the main body is increased, and starch is stirred by controlling the two groups of stirring rods to rotate forwards and backwards, so that the starch is fully heated, and the dehydration quality of the starch is improved; the collecting cylinder is used for collecting the dehydrated starch, and the crushing roller is controlled to rotate forwards and backwards to crush powder blocks condensed due to dehydration, so that the subsequent use effect of the starch is improved.

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.

This invention discloses a haplotype SNP molecular marker for identifying wheat grain starch content in the TaMYB44-4D gene and its application. Specifically, the SNP is T or C at position 1557bp of the sequence in SEQ ID NO.1. Based on this SNP, primers for detecting this haplotype SNP molecular marker have also been developed, and a kit containing these primers has been prepared. By PCR and polyacrylamide gel electrophoresis, the SNP and genotype can be accurately identified, thereby distinguishing between superior haplotypes (high starch content) and non-superior haplotypes (low starch content) in wheat.

The application relates to preparation of indoor potted solid water and belongs to the field of solid water preparation. A preparation method is as follows: nitrogen is introduced into a four-necked flask for 10 min to remove air, wheat bran and wheat B starch wastewater are added, heating and stirring are carried out, sodium alginate and gellan gum are added to prepare A liquid; acrylic acid is neutralized by adding 25% NaOH solution under the condition of an ice water bath, after the neutralized liquid is cooled to room temperature, 2-acrylamide-2-methylpropanesulfonic acid, bentonite, methylene bisacrylamide and potassium persulfate are added to prepare B liquid; B liquid is slowly added into A liquid, heating and stirring are carried out to perform polymerization reaction, after the reaction is completed, filtration is carried out, anhydrous ethanol and distilled water are used for washing, and indoor potted special solid water is obtained. The indoor potted solid water provided by the application can provide convenience for office workers to maintain potted plants, can improve soil permeability and water absorption and water retention capacity, has a long use period, and is prepared by using natural degradable materials and has low cost.

The invention discloses noodles with low hardness and low digestibility and a preparation method of the noodles. The noodles comprise the following raw materials: vital gluten and starch; the starch comprises high-amylose wheat starch and waxy wheat starch. The ratio of the vital gluten to the starch is (10-20): (90-80); the ratio of the high amylose wheat starch to the waxy wheat starch is (40-60): (60-40). Due to the fact that the high-amylose wheat starch which is difficult to gelatinize and easy to age and the waxy wheat starch which is easy to gelatinize and difficult to age are contained in a specific proportion, and the vital gluten and the starch are contained in a specific proportion, the taste similar to that of common noodles is kept while the digestion rate is reduced, and the dual requirements of consumers for health and taste are met. Other components do not need to be added, the process is simple and easy to implement, and industrialization is easy to achieve.

The invention provides a wrapper and a method for enhancing the stability of a wrapper gel network structure, and the method for enhancing the stability of the wrapper gel network structure comprises the following steps: S1, mixing wheat starch, a polyhydroxy compound and water to obtain a mixture; and S2, uniformly stirring the mixture, pouring the mixture into a tray of which the bottom is brushed with edible oil, performing heating cooking, and then performing cooling so as to obtain the wrappers. According to the present invention, the polyhydroxy compound such as glycerol, ethylene glycol or sorbitol is added to the wrapper, such that the starch gel network structure is strengthened, and the good effects are provided in the aspects of the sensory quality such as the pore, the volume, the color and the like.

The invention relates to the technical field of wheat starch fermentation wastewater treatment, in particular to a wheat starch fermentation wastewater treatment device which comprises a slurry injection mechanism, a slurry extrusion mechanism arranged on the slurry injection mechanism and a flow turning and scale removing mechanism arranged in the slurry injection mechanism. The grouting mechanism comprises a slurry storage bin, a backing ring arranged in the slurry storage bin, two sliding grooves formed in the inner wall of the slurry storage bin, sliding plates arranged in the sliding grooves, leakage-proof side plates installed at the inner ends of the sliding plates and filter pressing elements installed on the inner sides of the leakage-proof side plates. An existing free filtering mode is set to be a pressurizing forced screening and filtering grouting mechanism, after wastewater with the specified volume enters the grouting mechanism, the wastewater pressurized by a slurry extruding mechanism can be pressurized and filtered, fine solid-liquid separation can be conducted on wastewater with the constant volume under continuous pressurization, extruded water can be rapidly released outwards, and the waste water with the constant volume can be recycled. Therefore, the solid-liquid separation efficiency in the starch can be effectively improved.

The invention discloses a preparation method of soluble modified starch, the soluble modified starch and an application of the soluble modified starch in resisting caking, the method comprises the following steps: preparing wheat starch or corn starch into starch slurry, and then carrying out acidolysis reaction to obtain wheat starch or corn starch after acidolysis; the wheat starch or the corn starch after acidolysis is prepared into starch slurry, the starch slurry is subjected to an enzymatic hydrolysis reaction to obtain an enzymatic hydrolysis solution, the enzymatic hydrolysis solution is subjected to spray drying to obtain the soluble modified starch, and the soluble modified starch can be used for resisting caking and improving the caking resistance. According to the method, the solubility of the wheat starch or the corn starch can be remarkably improved, the application range of the wheat starch or the corn starch is widened, and the method has important practical significance and economic value.

An emulsified composition containing methyl cellulose, a starch material, edible oil or fat, and an emulsifying material containing protein. The starch material is a component (A) which is a powdery material satisfying (1) a starch content is 75% by mass or more, (2) 3-45% by mass of a low molecular weight starch (a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104) including 5% by mass or more of an amylose content, (3) a degree of swelling in cold water at 25° C. is 5-20 and (4) a content under a sieve with openings of 3.35 mm and on a sieve with openings of 0.038 mm is 60-100% by mass; and / or a component (B) a raw material starch of which is a cornstarch, a tapioca starch, a wheat starch, and / or a pea starch.

The invention discloses an artificial bait additive for improving intestinal flora of yellow fin tuna, which comprises 15-30% of fish meal, 15-30% of soybean meal, 5-10% of wheat starch, 2-5% of fish oil, 1-3% of rapeseed oil, 5-10% of mulberry leaf powder, 5-15% of fly maggot powder, 1-5% of microalgae, 0.1-0.5% of bile acid, 1-3% of pine needle meal, 5-15% of brown rice and 1-5% of cow milk casein. The Chinese herbal medicine active components comprise 0.01%-0.1% of an acanthopanax senticosus extract, 0.05%-0.5% of ophiopogon japonicus polysaccharide, 1%-5% of bitter gourd dry powder, 0.01%-0.1% of a platycodin extract and 1%-5% of a fresh peach leaf fermentation product; the probiotic complexing agent comprises the following components in percentage by weight: 0.01%-0.5% of bacillus subtilis fermentation liquor, 0.01%-0.2% of lactobacillus acidophilus freeze-dried powder and 0.01%-0.3% of bacillus licheniformis fermentation liquor, and the auxiliary components comprise 1%-5% of a brewer's grain fermentation substrate, 0.1%-0.5% of a fish oil emulsifier and 0.1%-1% of fructo-oligosaccharide. According to the present invention, the growth performance of the yellow-fin tuna can be comprehensively promoted, the immunity is enhanced, the intestinal health of the yellow-fin tuna is optimized, and the feed conversion rate can be increased.

According to the making method, sticky rice flour, wheat starch, water chestnut flour, white sugar and water are adopted as main raw materials, Jinlian cow milk flakes made through a traditional manual making technology are blended through an accurate proportion and a unique making technology, and the bowl cake with unique flavor and nutritional value is made. The making method comprises the steps of powder syrup preparation, sweet water preparation, mixing and stirring, steaming, decoration, cooling and the like, through big fire steaming and residual heat braising, it is ensured that a cake body is soft and well-done, Jinlian cow milk flakes are rapidly softened and absorbed into the cake body, and the rich cow milk flavor is added. According to the invention, the variety of the bowl cake is enriched, the inheritance and development of the traditional making technology of Jinlian cow milk are promoted, the requirements of consumers on healthy, delicious and novel foods are met, and the bowl cake has wide market prospect and culture inheritance value.

The invention discloses application of a TaSMAX1 protein and a coding gene thereof in improving the gelatinization characteristic of wheat starch, and belongs to the technical field of biology. The protein is shown as SEQ ID NO: 2, and the coding gene of the protein is 58th to 3123th sites of SEQ ID NO: 1. Experiments prove that compared with receptor wheat Fielder, the stability index breakdown value and low ebb viscosity of TaSMAX1 protein overexpressed strain starch are obviously improved, the gelatinization temperature is reduced, the food processing performance is improved, and it is proved that overexpressed TaSMAX1 protein can effectively improve the gelatinization characteristic of wheat starch. The invention provides an excellent gene resource and a technical path for cultivating high-yield and high-quality wheat varieties, and has a wide application prospect.

The present invention belongs to the technical field of the preparation of colored clay. Disclosed in the present invention are a high-elasticity and high-ductility food-grade starch-based colored clay and a preparation method therefor. The raw materials of the starch-based colored clay of the present invention consist of: 160-180 parts of starch, 140-160 parts of water, 10-15 parts of a food-grade stabilizer, 10-15 parts of edible salt, 0-10 parts of a hydrophilic colloid, 0.6-0.8 parts of a preservative, 40-60 parts of a food-grade plasticizer, 6-10 parts of a food-grade white oil and 4-8 parts of an edible pigment, wherein the starch comprises one of or a combination of cassava starch, wheat starch and glutinous rice starch. In the present invention, by means of the combined use of starch and a hydrophilic colloid, the prepared starch-based colored clay has a good viscoelasticity and ductility, a good storage stability, safety and no toxicity.

The invention relates to a method for optimizing gelatinization and rheological properties of wheat starch based on addition of modified pectin, and belongs to the technical field of food processing and starch modification. In order to solve the technical problems that existing wheat starch is low in gelatinization temperature and poor in thermal stability, and rheological properties are difficult to accurately regulate and control, the modified pectin with low esterification degree, high molecular weight and high amidation degree is prepared through a specific process, and natural pectin is subjected to low-temperature deesterification and segmented amidation treatment, so that the modified pectin is obtained. Controlling the esterification degree to be lower than 10%, the molecular weight to be greater than 100 kDa and the amidation degree to be higher than 50%, and then forming a three-dimensional composite network structure with wheat starch according to the mass ratio of (1: 4)-(1: 9) through high-speed shearing and ultrasonic synergistic treatment. According to the method, the starch gelatinization temperature is remarkably increased, the thermal stability and shear thinning recovery capacity of a system are improved, the method is suitable for improving the quality of cooked wheaten food products such as noodles and baked products, and the texture characteristics and processing adaptability of the products can be effectively improved.

The invention belongs to the technical field of soft capsules, and discloses a starch-based soft capsule material and a preparation method thereof. Comprising the following steps: mixing wheat starch with deionized water, and adding a sodium periodate solution for reaction to obtain dialdehyde starch; reacting the dialdehyde starch with glycidyl methacrylate and triethylamine to obtain grafted modified starch; mixing the grafted modified starch with the modified nano silicon dioxide, carrying out ultrasonic oscillation, and reacting to obtain nano silicon dioxide composite modified starch; mixing the composite modified starch with polyvinyl alcohol and polyvinylpyrrolidone to prepare a membrane preparation solution; and carrying out tape casting and drying on the film-making liquid, and carrying out hot press molding to finally obtain the starch-based soft capsule material. The starch is subjected to multiple hydrophobic modification, and the hydrophilic performance of the starch is reduced, so that the stability of the soft capsule is improved.

The invention discloses a processing technology of a non-instant rice product. The processing technology comprises the following steps: a material preparation step: preparing 50-100 parts by weight of rice, 100-200 parts by weight of purified water, 50-100 parts by weight of wheat starch, 50-100 parts by weight of corn starch and 10-20 parts by weight of edible oil; a pretreatment step: putting rice and water together to be processed into rice milk, adding wheat starch and edible oil into the rice milk, and mixing to form slurry; and a curing step: preheating the flour steaming machine, and uniformly conveying the slurry into the flour steaming machine after the flour steaming machine finishes preheating, so that the slurry is cured into sheet jelly by the steam. When the rice product is produced, the rice flour is firstly subjected to vacuum packaging and then is subjected to steam sterilization, so that the prepared rice flour can be stored for a longer time under the condition that no preservative is added, and on one hand, the defects that the rice product is short in shelf life and easy to deteriorate at normal temperature can be effectively overcome; on the other hand, the effect that the rice products are healthier is achieved, and waste caused by untimely short-term transportation of the rice products can be reduced.

The present application relates to a method for preparing Spanish fried bread sticks, comprising: a first step of obtaining a composition for preparing Spanish fried bread sticks, the composition comprising flour, wheat starch and methylcellulose; a second step of preparing a dough by kneading the composition for preparing Spanish fried bread sticks with hot water; step 3, shaping the prepared dough; and a fourth step of performing heat treatment on the molded dough.