87 results about "Wheat starch" patented technology

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 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 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 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 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 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 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 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.

The invention discloses gluten-free clam crackers and a preparation method thereof, and belongs to the field of food processing. The gluten-free clam crackers comprise the following basic raw materials in percentage by mass: 50-60% of clam freeze-dried powder and 40-50% of wheat starch. And the auxiliary materials comprise the following components in percentage by mass (calculated by the basic raw materials): 5-25% of vegetable oil, 0-0.25% of salt and 150-400% of water. The biscuit is rich in high protein, low fat, various vitamins, calcium, phosphorus, iron, selenium and other nutrient substances required by the human body, has good brittleness, good taste and good appearance, can meet the requirements of consumers, is simple in preparation process and low in production cost, can occupy an important position in the snack food market, and is suitable for large-scale processing and production.

The invention provides an acidic decolorizing agent. The invention relates to an adhesive which comprises the following components in parts by weight: 30-34 parts of hydrolyzed wheat starch, 28-32 parts of wheat flour, 12-16 parts of potassium persulfate, 4-8 parts of ammonium persulfate, 3.5-7.5 parts of hydroxyethyl cellulose, 1.5-5.5 parts of silicon dioxide, 1-2 parts of hydroxypropyl trimethyl ammonium chloride hydrolyzed collagen, 0.8-1.3 parts of guar gum and 0.8-1.3 parts of sodium metasilicate. The invention relates to an anti-rust agent, which is prepared from the following components in parts by weight: 0.8 to 1.3 parts of magnesium stearate, 0.8 to 1.3 parts of magnesium carbonate, 0.8 to 1.3 parts of disodium ethylene diamine tetraacetate, 0.08 to 0.12 part of hydrolyzed keratin, 0.4 to 0.8 part of sodium laureth sulfate, 0.3 to 0.5 part of titanium dioxide, 0.3 to 0.5 part of glucose and 0.1 to 0.3 part of mineral oil.

The invention discloses a KASP molecular marker for identifying wheat starch gelatinization characteristics and application of the KASP molecular marker, and an SNP site corresponds to a 4D chromosome physical position 24260827bp and comprises two allele types, namely a T type and a G type. The composition for identifying or assisting in identifying the wheat starch gelatinization characteristic is developed on the basis of the SNP site, a method for detecting or assisting in detecting the wheat starch gelatinization characteristic is provided, wheat germplasm resources with the high peak viscosity characteristic can be efficiently and rapidly screened, and the breeding process of new high-quality wheat varieties is remarkably accelerated.

The invention belongs to the technical field of starch deep processing, and particularly relates to a preparation method of functional high-resistance starch puffed food, which comprises the following steps: S1, modifying wheat starch by adopting physical microwave heat-moisture treatment; s2, preparing probiotic microcapsules by adopting a spray freeze-drying composite embedding method; s3, 3D printing pretreatment: mixing the resistant wheat starch, the embedded probiotic mixture, sodium carboxymethyl cellulose and glycerol, adding liquid carbon dioxide, and stirring at the temperature of 10 DEG C below zero to 5 DEG C below zero to form uniform viscous slurry; s4, 3D printing forming is conducted; s5, drying treatment; s6, seasoning; and S7, naturally cooling the seasoned materials, and packaging the seasoned materials to obtain a final product. According to the puffed food prepared through 3D printing and liquid carbon dioxide non-thermal puffing technologies, the problems that the content of resistant starch is reduced and heat is increased due to a traditional extrusion puffing technology are thoroughly solved.

Disclosed are a food grade starch based modeling clay with high elasticity and high ductility and its preparation method, belonging to the technical field of modeling clay preparation. The starch based modeling clay provided by the present disclosure is prepared from the following formula components: 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 hydrophilic colloid, 0.6-0.8 parts of a preservative, 40-60 parts of a food grade plasticizer, 6-10 parts of food grade white oil, and 4-8 parts of edible pigment. The starch includes one or a combination of more of cassava starch, wheat starch, and glutinous rice starch. The present disclosure, through combined use of the starch and the hydrophilic colloid, makes the prepared starch based modeling clay have good viscoelasticity and ductility, and good in storage stability, safe and non-toxic.

The invention discloses prepackaged fresh-keeping wet rice noodles with a normal-temperature shelf life of 12 months and a preparation method of the prepackaged fresh-keeping wet rice noodles. 30-90% of early indica rice and 70-10% of corn starch or wheat starch are used as ingredients, so that the total content of amylose in the mixed raw materials is greater than or equal to 21.5%; adding lactic acid bacteria, and performing constant-temperature and constant-humidity solid-state Steaming the extruded rice vermicelli for more than two times; soaking the acidified vermicelli with lactic acid drinking water; softening and acidifying the vermicelli with hot water at 59-70 DEG C; and weighing, bagging, packaging, sterilizing, cooling and warehousing. The rice noodles are safe in microorganism and physicochemical indexes, are not naturally broken, and are quick and convenient to brew / cook; the preparation method enhances the toughness of the vermicelli, and the vermicelli is not easy to break; steaming for multiple times to inhibit retrogradation; through three high-temperature processes of squeezing, steaming and high-temperature sterilization, the prepared rice noodles can resist high temperature; the sterilization is thorough, and the shelf life is longer.

The application provides a preparation method of anti-aging wheat starch; high-temperature-resistant alpha-amylase, papain and saccharifying enzyme are used for enzymolysis of young leaves of highland barley; the product after the enzymolysis is subjected to first solid-liquid separation, and residues are collected; the residues are added with xylanase and cellulase for enzymolysis; the product is cooled to room temperature and subjected to second solid-liquid separation; polysaccharide in the liquid is precipitated by ethanol; the precipitate is redissolved, dialyzed, concentrated by rotary evaporation and vacuum freeze-dried to obtain polysaccharide; the polysaccharide is dissolved in water to obtain a uniform polysaccharide solution; wheat starch is added into the polysaccharide solution; the mixture is stirred and uniformly mixed to obtain a mixed system; the mixed system is heated and gelatinized; the product is obtained by cooling at room temperature and freeze-drying; and the anti-aging wheat starch prepared based on the polysaccharide obtained from the enzyme residue can be used for making various snacks, such as crystal moon cake crust, shrimp dumplings, powder cakes, rice rolls and the like, and can enhance the anti-aging function of food.

The invention relates to the field of food manufacturing, and particularly discloses a high-resistance flour-based soda biscuit capable of stabilizing blood sugar and a preparation method of the high-resistance flour-based soda biscuit. The method comprises the following steps: sequentially performing premixing, steam treatment, gradient cooling, freezing aging and resistant starch extraction on wheat flour and polydextrose to obtain high-resistance flour; then the high-resistance flour is mixed with yeast, baking soda, salt, corn oil, milk and water to prepare dough, and the dough is fermented, shaped and baked to obtain the soda biscuits capable of stabilizing the blood sugar. By adding polydextrose into wheat starch, the content of resistant starch in the prepared flour is remarkably increased, and the prepared high-resistance flour is matched with microwave-assisted fermentation to prepare the soda biscuit, so that the preparation energy consumption of the soda biscuit prepared by the application is reduced, and a large amount of resistant starch is contained; the food can effectively maintain the stability of human blood sugar and reduce postprandial blood sugar and insulin response, and is extremely suitable for diabetics to eat.

The invention discloses a KASP marker for identifying the gelatinization properties of wheat starch under multiple environments and an application thereof, relating to the field of biotechnology. The invention discloses a method for screening or auxiliary screening of wheat with different peak viscosities, comprising the following steps: detecting whether the genotype of the wheat to be tested is the genotype qRVA-Peak7B.1a or the genotype qRVA-Peak7B.1b, wherein the peak viscosity of the wheat with the genotype qRVA-Peak7B.1b is greater than the peak viscosity of the wheat with the genotype qRVA-Peak7B.1a; the wheat with the genotype qRVA-Peak7B.1b is a wheat with a genotype of TT homozygous based on a C101T SNP site; the wheat with the genotype qRVA-Peak7B.1a is a wheat with a genotype of CC homozygous based on the C101T SNP site; and the C101T SNP site is the 101st nucleotide from the 5' end of SEQ ID NO: 4 in the wheat genome. The present invention has important theoretical significance and economic value for the use of molecular markers to assist in the selection of wheat germplasm or breeding offspring materials with higher peak viscosity (an important indicator of starch gelatinization properties).

The invention discloses a molecular marker closely linked with wheat starch value major QTL-qWSd-4D and application of the molecular marker, and belongs to the technical field of wheat molecular biotechnology and breeding. The molecular marker is WSD-ID-29.9 and is closely linked with wheat starch value major QTL located on a wheat 4D chromosome, the nucleotide sequence of the molecular marker is shown as SEQ ID NO: 3 or SEQ ID NO: 4, and the molecular marker can be obtained by amplifying primer pairs shown as SEQ ID NO: 1 and SEQ ID NO: 2. The molecular marker WSD-ID-29.9 fully reflects the starch (dry basis) value main effect QTL of the wheat variety (line), whether the wheat variety (line) contains the starch (dry basis) value main effect QTL or not can be rapidly and accurately judged, and an excellent gene resource and a selection tool are provided for wheat starch (dry basis) value character molecular breeding.

The invention provides a method for preparing edible alcohol by fermenting wheat starch, which comprises the following steps: pretreatment, enzymolysis, composite flora fermentation and purification. The pretreatment method comprises the following steps: sieving wheat B starch with a 90-110-mesh sieve, adding water to prepare 32wt%-35wt% starch milk, adding a composite pre-oxidant, carrying out heat preservation for 40-50 minutes under the conditions that the temperature is 46-50 DEG C and the pH value is 4.9-5.2, then adding a composite degrading enzyme, and carrying out heat preservation for 20-25 minutes, so as to obtain pretreated starch milk; the method finally realizes double improvement of product quality and production benefit, the viscosity of the pretreated starch milk is 270-300 cP, the reducing sugar of the converted mash is 213-232 g / L, the fermentation time is 48-52 h, the residual total sugar of the fermented mature mash is 1.5-1.7 g / L, the purity of the prepared alcohol reaches 96.3%-96.6%, the yield is 0.459-0.466 L / kg starch, the content of n-propyl alcohol is 0.2-0.4 mg / L, and the content of isobutanol and isoamyl alcohol is 0.3-0.6 mg / L.

The invention discloses a high-moisture wheat starch-based gel food and a preparation method thereof, and relates to the field of food processing, the preparation method comprises the following steps: S1, mixing wheat flour with water to form a dough, fermenting, kneading and washing, and separating out wheat starch; s2, separating starch A and starch B from the wheat starch for later use; s3, monosubstituted or disubstituted side chain residues at the C3 position of the water-soluble arabinoxylan are specifically cut off with arabinofuranosidase, and modified water-soluble arabinoxylan is obtained; s4, mixing the modified water-soluble araboxylan, starch A, starch B and water, and uniformly stirring to obtain starch slurry; and S5, transferring the starch slurry prepared in the step S4 into a mold for steaming, and cooling with cold water to obtain the gel food. The aging process of the high-moisture starch-based food can be delayed, the water binding capacity of the high-moisture starch-based food is improved, the high-moisture starch-based food with a healthy property and excellent storage stability is developed, and the transportation adaptability of the product is greatly improved.

The invention discloses a preparation method of wheat B starch slurry fermented milk, and relates to the technical field of dairy product processing. The method comprises the following steps: after boiling and cooling wheat B starch slurry, sequentially carrying out high-temperature-resistant alpha-amylase enzymolysis, compound enzyme enzymolysis, enzyme deactivation and filtration to obtain wheat B starch slurry enzymolysis saccharification liquid; uniformly mixing the enzymolysis saccharification liquid with fresh milk and cane sugar to prepare a blending liquid; adding compound zymophyte into the blended liquid for fermentation to obtain initial fermented milk; adding a compound stabilizer, performing high-pressure homogenization and ultrahigh-pressure instantaneous sterilization, and performing sterile canning, so as to obtain the wheat B starch slurry fermented milk. According to the method, the problem of difficulty in saccharifying the wheat B starch slurry is effectively solved through a step-by-step enzymolysis process, and high-value utilization of industrial byproducts is realized; the obtained fermented milk is rich in nutrition, good in stability, green and environment-friendly in preparation process and suitable for industrial popularization.

A soft and malleable (non-crumbly) consumable pet treat is provided. The pet treat has a peanut butter-like color. The pet treat comprises a substantially homogenous matrix comprising native and modified wheat starch, peanut flour, peanut butter, a liquid sweetener and a humectant, where the matrix binds or retains oil of peanut butter, so the treat does not have an oily or sticky surface. The homogenous texture matrix can be enriched in volatile compounds, which emit savory aromas. The pet treat has sufficient moisture to maintain the soft and malleable (non-crumbly) texture after packaging and throughout normal distribution to the end user. The pet treat is shelf stable and avoids spoilage, i.e., bacteria or fungal growth. The pet treat remains intact and does not excessively agglomerate in packaging. The pet treat can be unpackaged and handled without exposure to a bothersome sticky, oily, and / or crumbly mess.