12 results about "Whole grains" patented technology

This invention provides a ready-to-eat convenience food made from whole colored potatoes and its preparation method. The raw materials of the ready-to-eat convenience food include the following components: colored potatoes, wheat flour, rice flour, corn flour, soybean flour, lotus root powder, wheat gluten, eggs, milk powder, modified vitamin C, citric acid solution, modified sucrose ester, granulated sugar, and baking soda. Compared with existing ready-to-eat grain foods, this invention uses fresh whole colored potatoes as the main ingredient, combined with various grain crops as raw materials, and incorporates wheat gluten, lotus root powder, eggs, and milk powder to construct a complete nutritional complex formula system in which carbohydrates, high-quality protein, and various micronutrients coexist synergistically, thus possessing the aroma and nutrition of various major grain crops such as potatoes, rice, wheat, beans, and corn. Simultaneously, this invention employs a non-frying processing method combining steaming and low-temperature drying, avoiding the destruction of nutrients caused by high-temperature frying, which helps retain natural anthocyanins and other antioxidant active substances, improving the overall antioxidant capacity of the product, and demonstrating good blood sugar control and anti-aging effects at the nutritional level.

This invention proposes a high-nutrient-density multigrain composite low-temperature slow-fermentation dough, relating to the food industry. It comprises dry powder and water accounting for 50-60% of the dry powder's mass. The dry powder, by weight, includes the following ingredients: 400-500 parts high-gluten flour, 20-30 parts tricolor quinoa flour, 20-30 parts oat flour, 20-30 parts brown rice flour, 20-30 parts black rice flour, 1-2 parts sunflower seed flour, 1.5-5 parts pumpkin seed flour, 1.5-5 parts black sesame powder, and 1-5 parts cucumber seed flour. This formula contains whole grains such as quinoa flour, oat flour, and brown rice flour, retaining the bran and germ structure of the grains. It has high nutritional value and a low glycemic index.

1. The name of the design product: packaging box packaging box set (chia seed whole grain). 2. The use of the design product: for packaging products. 3. The design points of the design product: in the combination of shape and pattern. 4. The picture or photo that best indicates the design points: set 1 perspective view 1. 5. Other circumstances that need to be explained: set 1 is a packaging box, set 2 is a packaging box.

This invention belongs to the field of whole grain deep processing technology, and relates to a high-resistant starch whole grain powder and its preparation method. The raw materials of the high-resistant starch whole grain powder include the following components by weight: chickpeas 25-45 wt%, quinoa 20-30 wt%, brown rice 10-20 wt%, pea protein isolate 10-20 wt%, hemp seed protein 1-10 wt%, fructooligosaccharides 1-5 wt%, and compound nutrients 0.5-4 wt%. The high-resistant starch whole grain powder has a resistant starch content ≥35 (g / 100g starch), a GI value ≤55, and a powder particle size ≤100μm. This invention significantly increases the resistant starch content of the obtained whole grain to over 35% through the synergistic effects of germination activating endogenous enzymes, fermentation promoting starch molecule rearrangement, and aging-induced retrogradation. The product has a GI value ≤55, a natural fermented aroma, and a fine, easily reconstituted texture.

[Problem] To provide: a method for masking the grain odor of Job's tears; a method for producing a whole grain flour of Job's tears having reduced grain odor; and a whole grain flour of Job's tears. [Solution] The grain odor of Job's tears is masked by mixing at least a predetermined acidic substance or alkaline substance with Job's tears. A whole grain flour of Job's tears having reduced grain odor is produced by performing a step for mixing at least a predetermined acidic substance or alkaline substance with Job's tears. The whole grain flour of Job's tears according to the present invention has at least a predetermined acidic substance or alkaline substance mixed therein.

This invention relates to the field of grain food processing, specifically to a formula for a health-promoting grain product that is both food and medicine. By weight, it comprises 80-120 parts whole grain powder, 4-9 parts goji berry powder, and 3-6 parts black sesame powder. The whole grain powder is selected from one or more of whole wheat flour, oat flour, quinoa flour, black rice flour, brown rice flour, buckwheat flour, and highland barley flour. The formula may also include red date powder, fox nut powder, lotus seed powder, chia seed powder, pumpkin seed powder, and xylitol as needed. This invention, by combining goji berry powder and black sesame powder with the whole grain powder in specific amounts, achieves a balance between satiety and metabolic stability in the product without adding exogenous sugar-controlling modifiers, resulting in a natural taste and prominent grain flavor.

A kind of soap half age cake, preparation method includes: step 1: the piece of soap is added to water, soaked, then boiled, and keep boiling 10-60min, filter to obtain filtrate;Step 2: the filtrate is mixed with clear half age, under the condition that temperature is 25~35℃, relative humidity is 75~85%, fermentation is carried out, when it is all covered with grey hair or yellow hair, it is taken out, pressed into shape, cut, dried and packaged or dried and packaged whole grain.The present application has the effect of treating wind phlegm and opening meridians.

This invention discloses a compound natural antioxidant for high-temperature frying and baking of whole grains and its application, belonging to the field of food processing technology. This invention uses oxalic acid, curcumin, and ascorbyl palmitate in a specific ratio, utilizing the synergistic effect between the components. This invention can significantly reduce the formation of harmful substances such as 5-hydroxymethylfurfural, acrylamide, and malondialdehyde in products such as whole grain peach crisps and sachima, effectively inhibiting oil oxidative rancidity. No need to deliberately lower the processing temperature, preserving the original taste and flavor of the product; the compound components are natural, safe, and heat-resistant, suitable for baking and frying conditions, require small amounts, have no unpleasant flavor, meet clean label requirements, are applicable to a wide range of products, and have significantly better antioxidant and harmful inhibitory effects than single antioxidants and ordinary compound formulations, making it suitable for the industrial-scale deep processing and application of whole grain foods.

This invention discloses a method for dehulling, crushing, and sorting highland barley, comprising the following steps: S1: removing impurities and conditioning the highland barley; S2: crushing using a kneading gradient crushing module under differential speed and adjustable gap; S3: controlling the crushed particle size; S4: sequentially passing the crushed barley through air separation and gravity separation to obtain high-purity grains and broken highland barley rice; S5: low-temperature conveying and packaging of the broken rice. This invention utilizes low-temperature processing throughout, effectively preserving heat-sensitive nutrients and active ingredients such as β-glucan and γ-aminobutyric acid in the highland barley; maintaining the integrity and natural cross-section of the broken rice particles, resulting in good rehydration properties and excellent taste; achieving high-precision separation of bran, germ, whole grains, and broken rice, with high broken rice yield, low flour content, and high resource utilization; and allowing for flexible production of grain-in-rice products with different particle sizes to meet diverse market demands.

The present disclosure provides a kind of whole grain rice and its preparation method and application, it is related to food processing technical field, with shorten cooking time, each grain ripening uniform, texture viscoelasticity is excellent, effectively remove legume smell, improve the beneficial effect of taste and overall quality;Technical scheme specifically is: with corn cob, chickpea, mung bean, sorghum, bitter buckwheat, quinoa, black rice, oat embryo rice, big yellow rice, waxy rice as raw material, after differential soaking pretreatment, in turn, using heat pump drying preheating, far infrared heating and microwave heating collaborative main drying, heat pump drying and low-power far infrared collaborative post-drying Three-stage process, then by mixing, cooking, sterilization is prepared whole grain rice.The present disclosure is suitable for the use for preparing the health staple food for preventing or assisting to improve high blood sugar and diabetes.

The application provides a low-temperature segmented baking multi-flavor cyperus esculentus whole grain and a preparation method thereof, and belongs to the technical field of cyperus esculentus deep processing. The application aims at the defect that the existing cyperus esculentus whole grain baking process cannot realize the synergistic regulation of product comprehensive quality, and sequentially obtains the finished product through the raw material pretreatment, low-temperature dehydration, vacuum flavor impregnation, low-temperature segmented baking, edible film taste wrapping and cooling packaging processes. The application can effectively improve the cyperus esculentus whole grain integrity and taste crispness, improve the retention rate of protein and other nutritional ingredients and the long-acting stability of flavor, reduce the risk of oil oxidation, prolong the shelf life of the product, and is suitable for the large-scale industrialized production of cyperus esculentus leisure food.

The present application relates to the technical field of vacuum drying machine, in particular to a self-source heat pump infrared vacuum belt dryer, which comprises a continuous sealed chamber, the sealed chamber comprises a plurality of temperature control zones, a laminar flow device for rapidly evaporating the moisture on the surface of the material to be dried is arranged in the sealed chamber, the laminar flow device is connected with a heat circulation system to control the temperature of the corresponding temperature control zone; the laminar flow device comprises a laminar flow frame arranged in the sealed chamber and an infrared radiation plate arranged above the material conveying track; the present application has the beneficial effects that the present application uses the self-source heat pump coupled with the infrared radiation enzyme inactivation technology, so that the moisture in the material can be gradually evaporated from the bound water in the plant or fermented material in the drying process, the bound water of the whole grain is effectively removed, the quality and taste of the material can be guaranteed, the rehydration rate of the plant or whole grain is effectively improved, and the heat can be recycled and used repeatedly in the process of drying the material, which can reduce the energy consumption by more than 45%.