64 results about "White flour" patented technology

The invention provides a sweet-scented osmanthus biscuit. The sweet-scented osmanthus biscuit is characterized that raw materials include, by weight: 50 to 60 parts of white flour, 10 to 20 parts of glutinous rice flour, 10 to 20 parts of milk powder, 4 to 5 parts of black sesame powder, 2 to 3 parts of peanut powder, 1 to 2 parts of almond power, 5 to 10 parts of black rice, 5 to 10 parts of rice, 3 to 5 parts of dried sweet-scented osmanthus, 3 to 5 parts of dried sophora flower, 4 to 6 parts of dried lilac, 1 to 2 parts of olive leaf, 5 to 6 part of corn stigma, and 1 to 2 parts of clover. Compared with the traditional biscuit, the sweet-scented osmanthus biscuit adopts fried rice and is crispy and delicious; various petals are added, so that faint flower fragrance can be smelled; the sweet-scented osmanthus biscuit is simple in process and nutritious, and can be in customers' good graces.

The invention relates to the field of skin care products and discloses a preparation method of a traditional Chinese facial mask and a using method thereof. The preparation method comprises the stepsof: drying Chinese medicinal herbs, grinding the Chinese medicinal herbs into powder, preparing into a powdered preparation and evenly mixing the same with white flour, wherein the Chinese medicinal herbs comprise angelica, radix angelicae, rhizoma bletillae, tribulus terrestris, silkworm larva, aconitum fischeri peichb, cortex dictam and salvia miltiorrhiza bunge.

The invention discloses pearl rice flour and a making method thereof. The major ingredients and the minor ingredient comprise one or more than one of rice, white flour, millet flour, potato flour, lotus root flour and beans; the color additive is natural pigment extracted from plants or vegetable juice extracted from vegetables; the weight of the major ingredients is 80-90%; the weight of the minor ingredients is 5-20%; and the weight of the color additive is less than 1%. The making method comprises the processes of soaking, washing the rice, dehydrating, pulverizing, stirring, shaping, drying, packing and the like. The rice in the major ingredient contain nutrition constituents, and the flour, the millet, the potatoes, the lotus root and the beans in the major ingredients also contain rich nutrition constituents, thereby improving the nutritional value of the food; and the added color additive is natural pigment extracted from plants or vegetable juice extracted from vegetables, thereby further enhancing the nutritional value and the healthcare effect of the food. The pearl rice flour boasts of spherical shape, crystal clear gloss and rich color, and the pearl rice flour has smooth mouth feel and is convenient to eat.

The present invention describes bleached grain products such as bleached whole wheat flour that are obtained having the color and taste of white flour by bleaching whole wheat kernels prior to conventional flour milling. The wheat kernels are treated with a peroxide solution to lighten the color of the bran layers. The bleached grain kernels can be tempered and milled into whole grain flours having 10% to 12% dietary fiber from the bran but which are white in color and bland in flavor. The whitened, high fiber whole wheat flours can be used to prepare good tasting, and nutritious products such as baked goods such as breads and pastries as well as pasta product, and ready-to-eat cereals or grain based snacks.

The present invention describes bleached grain products such as bleached whole wheat flour that are obtained having the color and taste of white flour by bleaching whole wheat kernels prior to conventional flour milling. The wheat kernels are treated with a peroxide solution to lighten the color of the bran layers. The bleached grain kernels can be tempered and milled into whole grain flours having 10% to 12% dietary fiber from the bran but which are white in color and bland in flavor. The whitened, high fiber whole wheat flours can be used to prepare good tasting, and nutritious products such as baked goods such as breads and pastries as well as pasta product, and ready-to-eat cereals or grain based snacks.

The invention discloses a method for producing whitened flour. The method comprises the following steps of: inspecting wheat; cleaning crude wheat; adjusting the moisture of the wheat; cleaning hulled wheat; grinding; bolting; feeding into a purifier; performing magnetic separation, and packaging; and warehousing. By the method, a cleaning process is added, so that a cleaning effect is well enhanced; white wheat and red wheat are reasonably mixed, so that flour with the whiteness of 80 can be produced without the addition of any additive; and simultaneously, the original flavor of the flour is ensured at the same time.

The invention belongs to the technical field of instant food, and provides mint-pinellia tuber instant cereal flour and a preparation method thereof, which aim to solve the problems of the existing instant noodles that nutritional ingredients are less, serious adverse effect on the body of consumers eating existing instant noodles for a long time are caused due to addition of lots of preservatives and other chemical ingredients for prolonging the shelf life. The mint-pinellia tuber instant cereal flour is prepared from white flour, corn flour, sorghum flour, millet, soybeans, black soybeans, pinellia tuber, Chinese wolfberry, kidney beans, black sesame, gastrodia elata, minced fillet and mint according to a certain proportion. The mint-pinellia tuber instant cereal flour can be brewed and cooked and thus is convenient to eat; the white flour, corn flour, sorghum flour and millet are taken as main raw materials, and due to addition of beans such as soybeans, black soybeans, kidney beans and black sesame, the mint-pinellia tuber instant cereal flour contain more nutrients and is rich in the mouth feeling; due to the addition of minced fillet, meat and vegetables in the product are well matched and the nutrients are complete and balanced; through the addition of pinellia tuber, Chinese wolfberry and gastrodia elata, the instant flour has the health efficacy; and through the addition of mint, the product is cool and refreshing, and is popular with consumers.

The invention discloses a hetian jade mask with hetian jade serving as a main ingredient and a preparation method thereof. The hetian jade mask is processed and prepared by raw materials, by weight, of 1.5% of hetian jade fine powder which is polished and grinded by the hetian jade, 33.5% of white flour, 5% of ethanol, 15% of glycerol, 15% of sorbic alcohol, 1.5% of citric acid, 3% of sodium citrate, 15% of polyving akohol, 0.15% of essence and distilled water until the raw materials are 100% dissolved and evenly stirred. The hetian jade serves as the main ingredient so that the hetian jade mask is free of toxic and side effects, has functions of inflammation diminishing, sterilization, oil removing, acne worsening restraining and the like, can enable pores to be meticulous, contains trace elements which are beneficial to human bodies, infiltrates skin, enters the human bodies, replenishes shortcomings, replenishes nourishment for the skin, conserves the skin, removes spots and increases white, removes wrinkles, enables the skin to be gloss and has the effects of resisting to anxiety, despondent and nervous, stopping headache, refreshing and restoring consciousness and improving work efficiency and the like.

The invention discloses a making technology of an egg dumpling. The technology comprises the steps of: cracking an egg into a bowl, adding salt and chopped green onion, and stirring them uniformly with the egg liquid; putting a round-edge soup ladle on a fire for heating, and daubing a layer of lard uniformly; pouring the uniformly stirred egg into the soup ladle and carrying out uniform shaking so as to make the inner wall of the soup ladle covered with egg, then pouring the surplus egg liquid back into the bowl; placing dumpling stuffing into the soup ladle; and lifting the egg wrapper and folding it in half for sealing. The making technology of an egg dumpling in the invention uses an egg wrapper formed by heating stirred egg to substitute white flour dumpling wrappers used in traditional dumpling making. The dumpling made by the technology of the invention has more delicate taste and heavier fragrance, thus substantially enhancing the affection degree of people to dumplings.

The invention provides a processing method of ginseng fine dried noodles. The processing method is characterized by comprising the following technical processes of: (1) uniformly mixing flour and saponin powder in a certain proportion into a mixing machine, thus forming ginseng flour; (2) preparing fruit and vegetable juice with different colors according to the proportion that fruit and vegetable raw juice to purified water to salt is equal to 9 to 14 to (0.5-0.8); (3) making granular scattered white flour dough by a dough maker according to the proportion that the ginseng flour to purified water to salt is equal to 100 to 25 to (1.0-1.5); and (4) adding the fruit and vegetable juice according to the proportion that the white flour dough to the fruit and vegetable juice is equal to 100 to 25, respectively manufacturing dough with different colors by the dough maker, curing the dough, pressing the dough to form cakes, and producing in other working procedures according to working procedures of common noodles. The ginseng fine dried noodles produced by the processing method are simple to cook, good in absorption, full in nutrition and reasonable in material matching, can improve nutrition and is easy to absorb and convert in a human body, and the action of the noodles is improved in a duplication manner.

The invention relates to workmanship of white flour craft paper wrapping type padding, and the workmanship comprises the steps of (1) adding constantly cationic starch and water in calcium carbonate paste, stirring constantly in the adding process until uniformly mixed paste of calcium carbonate and cationic starch is formed; (2) transferring the paste to a pressure kettle and conducting heating, adding water gradually in the process of heating to meet the needs of the cationic starch gelatinization, wherein the air pressure in the pressure kettle is at least 1.2 times above that of the standard atmospheric pressure; (3) transferring the mixture to a spray drying device when the starch in the step (2) is entirely gelatinized, then the powder prepared through spray drying is the padding. Adopting high pressure method to gelatinize the cationic starch can reduce effectively the molecular weigh of the gelatinized cationic starch, guarantee that the gelatinized cationic starch can more sufficiently wrap the calcium carbonate, further increase the combining ability of calcium carbonate with fibers, and reduce the wastage rate of calcium carbonate.

Methods for processing of grains and the like and products produced by such processing, the invention in preferred embodiments subjects whole grains or portions of grains to rapid pressure and directional changes in a high velocity fluid stream to instantaneously vary forces acting thereon. Flours of reduced particle sizes having low starch value damage result, the present processing also permitting uniform blending of additives such as during comminution of the grains. Processed grains according to the invention are resistant to spoilage and clumping. Whole grain flours and white flours can be produced according to the invention. Bran, germ and endosperm of grains can also be separated.

The invention discloses a laying hen feed for improving the egg nutritive rate, relates to the poultry farming technical field, and is characterized in that the laying hen feed is prepared from the flowing materials in parts by weight: 10 parts of green tea, 10 parts of wheat flour, 4 parts of a papaya liquid, 6 parts of white flour, 7 parts of cabbage leaves, 6 parts of sodium citrate, 5 parts of calcium gluconate, 9 parts of full-fat goat milk, 3 parts of iodized salt, 16 parts of purified water, 1 part of croton tiglium flour, 6 parts of monosodium glutamate, 4 parts of vitamin B, and 10 parts of a regulator. The method is reasonable, operations are convenient, and the nutrition of eggs and the laying hen resistance can be increased.

The invention discloses fresh goat milk noodle and a making method thereof. The ingredients of the noodle contain fresh goat milk, the noodle is made by conducting pasteurization to fresh goat milk milked in that very day, evenly spraying fresh goat milk in the mixture of white flour and soybean powder by adopting a hyperbaric spraying method, adding proper edible alkaline water, and fully rubbing into dough. The fresh goat milk noodle comprises the ingredients in parts by weight: 100 parts of wheat flour, 2-3 parts of fresh goat milk, 2-3 parts of soybean powder and defined amount of edible alkaline. According to the fresh goat milk noodle and the making method thereof, the nutritional values of the goat milk can be fully utilized and displayed through the fresh goat milk noodle, and the noodle not only has more comprehensive nutrition, but also is good in mouthfeeling and chewy.

The invention relates to a preparation method of a glutinous rice flour grafted polycaprolactone thermoplastic material, which comprises the following steps: expanding glutinous rice into a glutinous rice rod, grinding, drying, and dewatering; dissolving the dry expanded glutinous rice flour in pyridine, pouring the solution into a four-neck flask, placing the four-neck flask in an oil bath, and adding an epsilon-caprolactone monomer; introducing nitrogen gas to the four-neck flask, degassing, and dewatering; preparing stannous octoate and pyridine into a pyridine solution, adding the pyridine solution into the four-neck flask under the protection of the nitrogen, stirring to perform a reaction, stopping heating, continuing to introduce nitrogen gas while stirring, and stopping the reaction when the reactant temperature is cooled to below 60 DEG C; and depositing the reaction product, filtering, extracting the obtained product with methyl benzene to obtain milk white flour, and carrying out vacuum drying to obtain the required expanded glutinous rice flour grafted polycaprolactone thermoplastic material. The method in the invention saves the cost by directly replacing glutinous rice starch with glutinous rice flour, and provides a preparation method for preparing a novel thermoplastic starch material in order to overcome the defects of the prior art.

A northern snakehead dumpling is prepared by adopting northern snakehead meat as a main raw material, adopting diced streaky pork, egg white and minced celery as auxiliary materials, adopting ginger juice, table salt, chicken essence, sesame oil, pricklyash peel oil and peanut oil as seasoning, and adopting high-quality high-gluten-degree fine white flour as a wrapper raw material. A preparing method of the dumpling is reasonable in steps, proper in material matching and high in operability. The dumpling prepared by the method is reasonable in nutrition matching, fine, tender and smooth in taste, high in elasticity, fresh and delicious in taste and rich in nutrition.

The invention discloses a drug for treating vitiligo, and the drug takes lithargite, sulfur, blister beetle, calomel, mercury, borneol, costustoot, cassia bark, dried alum, and the like as the raw materials and uses tea seed oil, white flour and edible white vinegar for matching to produce an ointment. The drug uses the traditional Chinese medicine with toxicity as an antidote for toxin for treating the vitiligo, and the cure rate is more than 95 percent, thereby creating a new miracle and a breakthrough in medical treatment for the vitiligo which is a stubborn skin refractory disease.

The invention relates to an edible disposable tableware. The edible disposable tableware comprises a main body, wherein the body includes a handheld portion and a working portion, the handheld portion and the working portion form an integrated structure, the main body is prepared from butter 60-65 g, sugar powder55-60 g, protein 40-50 g, flour 55-65 g, vanilla powder 0.1-0.3 g, salt 4-6 g, carrageenan 3-5 g and guar bean gum 4-6 g. A production device for producing the edible disposable tableware comprises an extruding mechanism, a conveying mechanism and pressure casting mechanism which are connected in sequence. The edible disposable tableware is exquisite in design, adopts a unique formula for upgrade the strength and taste, can be used normally, can be also used as a food to be eaten after being eaten, and the resource waste is reduced. The edible disposable tableware is environmentally friendly and practical and has a great market popularization value, the production device for producing the edible disposable tableware is reasonable in design, is specially matched for production of the edible disposable tableware, can achieve automatic production and production line operation and is practical and efficient.

The invention relates to the field of skin care products and discloses a preparation method of a traditional Chinese facial mask and a using method thereof. The preparation method comprises the steps of: drying Chinese medicinal herbs, grinding the Chinese medicinal herbs into powder, preparing into a powdered preparation and evenly mixing the same with white flour, wherein the Chinese medicinal herbs comprise angelica, radix angelicae, rhizoma bletillae, tribulus terrestris, silkworm larva, aconitum fischeri peichb, cortex dictam and salvia miltiorrhiza bunge.

The invention provides a feed for increasing egg nutrients, relates to the poultry cultivation technical field, and is characterized in that the feed is prepared from the following materials in parts by weight: 10 parts of green tea, 7 parts of an okra powder, 3 parts of cherry tomato, 10 parts of white flour, 5 parts of wheatear, 7 parts of pea straw, 8 parts of zinc citrate, 4 parts of sodium gluconate, 4 parts of maltose, 4 parts of vitamin B2, 7 parts of full-fat goat milk, 3 parts of an apple juice, 1 part of white vinegar, 20 parts of purified water, and 10 parts of an oxygen producer. The method is reasonable, is easy to operate, can improve the quality of eggs, and improves the mass of eggs.

The invention relates to disposable tableware. The disposable tableware comprises a body. The body comprises a handheld portion and a working portion. The handheld portion and the working portion are of an integrally-formed structure. The body is prepared from 60-65 g of butter, 55-60 parts of powdered sugar, 40-50 parts of protein, 55-65 g of flour, 0.1-0.3 g of vanilla powder, 4-6 g of salt, 3-5 g of carrageenan and 4-6 g of guar gum. Production equipment for producing the disposable tableware comprises an extrusion mechanism, a conveying mechanism and a pressure casting mechanism which are connected in sequence. The disposable tableware is ingenious in design, the unique formula is adopted, strength and taste updating is performed, normal use can be performed, the disposable tableware can be eaten as food after being used, resource waste is reduced, the disposable tableware is environmentally friendly and has the great market popularization value, and the production equipment for the disposable tableware is reasonable in design and is used for producing the disposable tableware specifically in a matched mode, automatic production can be achieved, the assembling line operation is achieved, and the disposable tableware is practical and efficient.

The invention discloses a golden pomfret feed for a high-temperature culture period. The feed comprises the following components: imported fish meal, vital gluten, shrimp paste, chicken meal, spray-dried pig blood cell protein powder, corn protein powder, soybean meal, cottonseed protein, flour, corn, fish oil, soybean oil, phospholipid oil, monocalcium phosphate, choline chloride, natural lutein,taurine, vitamin C, vitamin E, a multi-vitamin premix, a multi-mineral premix, a mildew preventive and an antioxidant. The invention further discloses application of the golden pomfret feed in the high-temperature culture period of the golden pomfret. The fat content of the feed is about 2 to 3% lower than that of a common feed, the morbidity of enteritis of the golden pomfret in the high-temperature period can be reduced, the death rate of the golden pomfret in the high-temperature breeding period is reduced by supplementing taurine and vitamins, and meanwhile the growth speed of the goldenpomfret is increased.

The present invention discloses noodles containing compound fiveleaf gynostemma herbs and a preparation method thereof. The noodles are characterized by being prepared from the following raw materials in parts by weight: 25-40 parts of high-gluten white flour, 25-40 parts of rice flour, 5-10 parts of oat flour, 5-10 parts of buckwheat flour, 2-6 parts of compound fiveleaf gynostemma herb powder, 20-40 parts of traditional Chinese medicinal liquid, and 5-20 parts of isomaltooligosaccharide. The health-care traditional Chinese medicinal liquid is prepared from the following raw materials in parts by weight: 2-4 parts of poria cocos, 5-12 parts of semen lablab album, 3-8 parts of lotus seeds, 8-16 parts of semen coicis, 1-3 parts of Chinese yams, 2-6 parts of semen euryales, 5-10 parts of radix codonopsis, 7-9 parts of rhizoma atractylodis macrocephalae and 4-14 parts of black sesame seeds. By adding the various health-care medicinal material ingredients, compared with other noodles, the noodles provided by the invention have more nutritional values, greatly enhance nourishing effects, and at the same time are fresh in mouthfeel, unique in taste, simple and convenient in the preparation method, and low in costs.

The present invention belongs to the field of food processing and particularly relates to soaking baked bun grains, health-preserving soaking baked bun and a manufacturing method thereof. Traditionalsoaking baked bun grains are too many, seem to be lacking and are also not perfect in health-preserving in modern diet matching. The health-preserving soaking baked bun is developed based on spring, summer, long summer, autumn and winter, and mutton and mutton soup are matched with different medicinal diets, different vegetables and other ingredients. After consumption by people, body's food-nourishing and health-preserving effects are reached, commonly known as "five internal organs are nourished in four seasons". The health-preserving soaking baked bun cake is prepared from coarse-grain cake, breaks through traditional pure white flour, contains buckwheat flour, bean flour and other coarse grains and makes new progresses in trace elements and health needs of human body. Compared with traditional soaking baked bun, the health-preserving soaking baked bun contains rich accessory materials of fresh vegetables, mushrooms, etc., increases dietary fibers, contains health-preserving medicinal diets according to changes in the seasons, and is more in line with modern people's dietary needs and health needs.

Methods for processing of grains and the like and products produced by such processing, the invention in preferred embodiments subjects whole grains or portions of grains to rapid pressure and directional changes in a high velocity fluid stream to instantaneously vary forces acting thereon. Flours of reduced particle sizes having low starch value damage result, the present processing also permitting uniform blending of additives such as during comminution of the grains. Processed grains according to the invention are resistant to spoilage and clumping. Whole grain flours and white flours can be produced according to the invention. Bran, germ and endosperm of grains can also be separated.

The invention provides a preparation method used for chrysanthemum sheep liver cake, comprising the steps as follows: 20g of spare chrysanthemum petals are taken; 3g of sweet soybean paste is prepared for later use; 30g of sheep liver, with tendon and skin removed, is chopped in powder where shallot powder, ginger powder and condiment are put and fried subsequently for later use; subsequently, 60g of white flour is mixed with water and prepared as flour cake where chrysanthemum petals and sheep liver are added and fried deeply by small fire. The preparation method has the beneficial effects that 1. The preparation process is simple, the nourishment is rich, the nutritional components of the chrysanthemum and sheep liver are completely saved during the preparation process; 2. Each component has respective advantages; therefore, all components generate rich and balanced nutrition and unique taste comprehensively, thus being especially suitable for people who have unique requirement for taste.

The invention relates to glutinous rice noodles, which are mainly composed of glutinous rice flour and high-precision white flour, common flour or buckwheat flour, corn flour, etc. as ingredients, and are prepared by mixing, stirring, pressing and drying. The product tastes delicate, refreshing and non-stick, and does not burn after a long time of cooking. Easy to make, it's a novelty in noodle food.

The invention discloses a low-fish-meal golden pomfret feed which comprises the following components: imported fish meal, vital gluten, shrimp paste, chicken meal, spray-dried pig blood cell protein powder, corn protein powder, peeled soybean meal, cottonseed protein, flour, corn, fish oil, soybean oil, phospholipid oil, monocalcium phosphate, choline chloride, natural xanthophyll, a multi-vitaminpremix and a multi-mineral premix. The invention further discloses application of the low-fish-meal golden pomfret feed in golden pomfret breeding. According to the feed disclosed by the invention, the use amount of the fish meal is reduced, the cost of the feed is reduced on the premise of not influencing nutrient balance and palatability, meanwhile, pollution to aquaculture water is reduced, and healthy and sustainable development of the aquaculture industry is promoted.

The invention relates to the field of candy processing, and in particular to a sticky candy with an effect of dispelling coldness. The sticky candy is made of the following raw materials in parts by weight: 80-100 parts of white flour, 4-5 parts of osmanthus fragrans, 40-50 parts of sesames, 4-5 parts of artemisia argyi, 3-4 parts of lotus powder, 200-250 parts of white sugar and 40-50 parts of lard oil. The invention aims to provide the sticky candy with the effect of dispelling coldness, and the problem that body coldness can be easily caused when people work in air-conditioning rooms for a long time can be solved.

The invention provides a French moon cake. The moon cake is composed of the following raw materials: white flour, low-gluten flour, maltitol, butter, wheat flour, white granulated sugar, almond powder, eggs and edible salt. Compared with the prior art, the moon cake has the following beneficial effects: the moon cake is unique in taste and rich in nutrients, has multiple health-care effects, and has the efficacy of preventing cancers, reducing blood fat, preventing angiosclerosis, nourishing the body, whitening skins, generating liquid, moistening dryness, beautifying skins, enriching blood, soothing nerves and relieving dizziness.