5 results about "White flour" patented technology

This invention belongs to the field of glass microsphere preparation technology, and provides a release agent for fire polishing of white glass microspheres used in the vitrification of radioactive nuclear waste, and its preparation method. The release agent comprises the following components by mass fraction: 10-70% alumina powder, 20-90% quartz sand, 1-3% cerium oxide powder, and 1-6% white flour. By introducing white flour, the release agent of this invention can both protect the color of the white beads themselves and prevent the formation of twins or triplets during the fire polishing process. It also prevents the introduction of major chemical elements into the surface of the glass beads during the release process, thus increasing the compositional stability of the glass beads.

The invention provides a gene combination related to wheat flour color, a dominant gene combination and application in breeding, and belongs to the technical field of breeding. According to the invention, 12 genes influencing the color of the flour are screened by utilizing a 166 sample group, 9 dominant genes are screened, and the genes can be used as important genes of the color of the flour and have remarkable breeding utilization value. The invention proves that wheat varieties (lines) containing Psy-A1b, Pds-B1b, Lcye-A1b, Lcye-B1b, Lox-B1a, Ppo-A1b, Ppo-D1a, Pd-2D-GG / AG and non-1B / 1R translocation have advantages in flour color, the flour color is gradually improved along with the increase of the number of the wheat varieties (lines), and the wheat varieties containing the combination of at least six of the alleles have excellent flour color, can be used as excellent parents of high-brightness white flour wheat, and have broad application prospects. And an important material is provided for the cultivation of new wheat varieties.

The invention belongs to the technical field of food science, and particularly relates to functional meal replacement steamed buns and a preparation method thereof. The invention develops a functional meal replacement steamed bun which can reduce the glycemic index while satiety is achieved. The calorie of the functional meal replacement steamed bun is lower than 90% of that of a flour steamed bun, the dietary fiber content reaches 7g / 100g, and the functional meal replacement steamed bun belongs to high dietary fiber food. The functional meal replacement steamed bun can not only increase the fermentation degree so as to improve the taste of the coarse grain steamed bun, but also help to reduce the blood glucose generation index so as to adjust the blood glucose level, and can meet the requirements of consumers on the meal replacement steamed bun.

The invention discloses a meal replacement powder dumpling and a preparation method thereof, and belongs to the technical field of food processing. The meal replacement powder dumplings consist of dumpling wrappers and stuffing, wherein the dumpling wrappers are prepared from the following raw materials in percentage by weight: 70-90% of composite meal replacement powder, 10-25% of wheat flour and 2-8% of starch. The composite meal replacement powder comprises various natural raw materials such as cereal powder, bean powder, fruit and vegetable powder, nut powder, medicinal and edible raw material powder, edible fungus powder and flower powder. The preparation method mainly comprises the following steps: mixing the wrapper raw materials, adding water, stirring, fermenting, and kneading and rolling the wrapper; processing and seasoning raw materials of the stuffing; and quickly freezing after wrapping and forming. Meal replacement powder is innovatively combined with traditional dumplings, and the problems that traditional flour dumplings are single in nutrition, and common meal replacement food is single in form and poor in taste are effectively solved. The obtained product is balanced and comprehensive in nutrition, rich in dietary fiber, low in calorie and strong in satiety, and the dumpling wrapper is good in ductility and not prone to breakage and has the healthy effect and good eating quality.

The present application relates to a kind of traditional Chinese medicine composition and its preparation method and application, belong to traditional Chinese medicine technical field.The present application provides a kind of traditional Chinese medicine composition, the traditional Chinese medicine composition includes the following mass fraction components: 100~300 parts of fried jujube, 150~400 parts of fried walnut kernel, 600~700 parts of green vitriol, 350~500 parts of white flour, 60~280 parts of vinegar and 1500~3500 parts of refined honey.The traditional Chinese medicine composition of the present application, raw material is common, low in cost, there is coordination between each component, the traditional Chinese medicine composition prepared by combining preparation method, has the symptoms of improving weak and blood deficiency of spleen and stomach, fast, no side effect, good safety.