64 results about "White flour" patented technology

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 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.

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 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 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.

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.