351 results about "Whole wheat" patented technology

A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can also be used for producing an ultrafine-milled coarse fraction, which can be used as a replacement and to fortify refined wheat flour. The ultrafine-milled coarse fraction can be used in bakery products, snack products and food products.

A stabilized bran component and a stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.

The invention discloses a method for preparing stabilized whole wheat flour, which comprises the following steps of: (1) in the process of processing flour, respectively collecting albumen, embryo and bran; (2) performing stabilization treatment on the bran and the embryo by adopting an extrusion method to obtain an extruded material; (3) drying the stabilized material, crushing (sieving by using an 80-mesh sieve) or performing super micron milling (to make the grain size less than or equal to 74 mu m); and (4) uniformly mixing the albumen obtained in the step (1) with the embryo powder and bran powder obtained in the step (3) in a ratio of the albumen to the embryo to the bran collected in the step (1), and packaging to obtain the stabilized whole wheat flour. By the method, lipase activity and fatty acid content in the bran and the embryo can be effectively reduced, the whole wheat flour product keeps the nutrient components of the natural whole wheat, the storage stability is improved, the flour property and processing and edible quality are improved, and the utilization rate and value-added benefit of wheat are improved.

The invention relates to flour suitable for obese patients. The special meal flour for preparing foods for obese patients is prepared in the by uniformly mixing power made of rhizoma polygonati, semencassiae, gingko, raw hawthorn, tuckahoe, white lablab bean, Chinese yam and semen coicis with whole wheat (with a husk), oat, azuki bean and black bean. The flour can be used for producing various foods suitable for obese patients to eat as a principle food. The flour has the obvious effects of systemically adjusting lipid metabolism and glucose metabolism, losing weight, lowering blood fat, improving microcirculation and eliminating radicals. The special meal flour is suitable for patients with adiposity, adiposis hepatica, hyperlipemia, high blood viscosity, hypertension and diabetes mellitus, and for middle-aged and old people to keep healthy and eat.

The invention discloses an anti-aging health-preserving flour. The anti-aging health-preserving flour is prepared from the following raw materials by weight: 150 to 200 parts of whole wheat flour, 15 to 20 parts of corn gluten meal, 6 to 8 parts of mushroom powder, 10 to 15 parts of black soya bean, 20 to 30 parts of black sesame, 20 to 30 parts of blueberry, 10 to 15 parts of rose hip, 8 to 10 parts of passionflower, 3 to 4 parts of Lycium ruthenicum Murr, 2 to 3 parts of mulberry, 2 to 3 parts of gynostemma pentaphylla, 1 to 2 parts of solomonseal rhizome, 3 to 4 parts of prepared rehmannia root, 1 to 2 parts of bark of ash, 2 to 3 parts of pomegranate seed, 4 to 5 parts of raspberry and 3 to 5 parts of a nutrition additive. The anti-aging health-preserving flour provided by the invention is prepared from a plurality of raw materials having anti-aging, spleen-invigorating, stomach-benefiting, body-building, yang-invigorating, sleep-improving, toxin-expelling and beauty-fostering effects and other effects, a variety of fruits are added, so the flour has rich aroma and taste and is fine and smooth; and long-term eating of wheaten food prepared from the flour enables cancer-preventing, cancer-resisting, life span prolonging and human immunity improving effects to be obtained.

The invention discloses a spleen-invigorating and stomach-nourishing water caltrop flour. The flour is prepared from the following raw materials by weight: 130 to 180 parts of whole wheat flour, 30 to 40 parts of water caltrop powder, 14 to 18 parts of red kojic rice, 20 to 30 parts of corn kernel, 6 to 8 parts of cedronella, 15 to 20 parts of rose hip, 10 to 15 parts of Chinese wampee fruit, 8 to 12 parts of fig, 1 to 2 parts of gorse, 2 to 3 parts of Poria cocos, 3 to 5 parts of basil seed, 1 to 2 parts of inula root, 3 to 5 parts of finger citron, 2 to 3 parts of canton love-pea vine, 1 to 2 parts of polyalthia root, 2 to 4 parts of a nutrition additive and a proper amount of apple vinegar. According to the invention, the water caltrop powder, the red kojic rice and the corn kernel are added into the flour, so simplex composition of the flour is improved, nutritional ingredients in the flour are enriched, and the water caltrop flour can better perform qi-benefiting, spleen-invigorating, stomach-nourishing, digestion-promoting, cancer-preventing, cancer-resisting, detoxifying, fat-reducing, beauty-fostering and skin-care effects; through addition of the three fruits, the water caltrop flour has more substantial spleen-invigorating and stomach-nourishing effects, rich taste and tangy fragrance.

The invention belongs to the technical field of food manufacturing, and discloses traditional Chinese medicine flour which is prepared from the following components in parts by weight: 150-120 parts of whole wheat powder, 60-50 parts of buckwheat powder, 20-15 parts of pea powder, 40-30 parts of sweet potato, 20-15 parts of rhizoma dioscoreae, 10-8 parts of black sesame, 20-18 parts of radish seed, 18-15 parts of fructus lycii, 16-14 parts of burdock root, 15-13 parts of folium ginkgo, 15-10 parts of radix puerariae, 12-9 parts of herba epimedii, 10-8 parts of flos chrysanthemi, 9-7 parts of uncaria rhynchophylla, 8-6 parts of eucommia ulmoides, 6-5 parts of concretio silicea bambusae, 6-5 parts of fructus crataegi, 5-4 parts of ginseng and 5-4 parts of folium mori. By eating the food prepared from the flour disclosed by the invention, the high blood pressure can be effectively controlled, and arteriosclerosis can be prevented.

A nutrient steamed bun powder pre-mixed with whole-wheat germs and soybeans comprises main material and auxiliary material. The main material comprises the following components by weight in percent: 75-85% of wheat basic powder, 7-12% of bran powder, 4-6% of wheat germ meal, 2-5% of air suction powder and 1-3% of soybean meal. The auxiliary material comprises swallow brand high-sugar dry yeast, white granulated sugar and baking powder; and the swallow brand high-sugar dry yeast, the white granulated sugar and the baking powder are 1%, 3% and 1% of the weight of the main material. The flour enhances the nutrient substances which human bodies lack while having all nutrient substances of the wheat grains. The steamed bun powder has good quality, good taste, full fillet and bean fragrance. The shelf life of the product is greatly improved via drying the germs and the bran.

The invention relates to enriched flour compounding soybean protein, namely adding soybean protein power, millet flour, maize flour, or selectively adding rice flour into the basic wheat flour to prepare foodstuffs in different kinds. The ingredients of the compound flour in weight percentage are as follows: 8-20 parts of soybean protein powder, 40-80 parts of wheat flour, 5-30 millet flour, 5-30 parts of maize flour, and 0-60 parts of rice flour. The invention makes use of scientific proportion and complementary nutrient contents to raise 2-3 times of efficiency of complete protein, and 4-8 times of nutritive value; besides the protein, the flour contains fat, carbohydrate, vitamins, minerals, and meal cellulose for preventing cancers and diseases and providing comprehensive ingestion of nutrition for human.

The invention discloses an identification method for sprouting conditions of wheat ears, which comprises the following steps: S1 collecting hyperspectral images of the wheat ears; S2 performing pretreatment to the hyperspectral images of the wheat ears; S3 synthesizing the hyperspectral images of the wheat ears after the pretreatment to obtain red green blue (RGB) images; S4 analyzing areas of the RGB images which operators are interested in, and obtaining average spectra of the areas which the operators are interested in; S5 judging whether the wheat ears sprout under a characteristic wave band; S6 calculating the proportion of sprouting areas in the whole wheat ear area; S7 extracting spectral reflectivity of the sprouting areas, and judging the sprouting degree of the wheat ears; and S8 calculating the sprouting grade according to the proportion of the sprouting areas in the whole wheat ear area and the spectral reflectivity. The identification method adopts the hyperspectral image technology to perform wheat ear sprouting detection on the wheat ears normally harvested in the fields, and rapid screening of wheat ear sprouting can be achieved.

The invention relates to a preparation method of special wholewheat staple food flour with the long shelf life. The method comprises the following steps that a wheat raw material is subjected to impurity removal through the processes such as cleaning, wheat wetting, wheat threshing and wheat rubbing and then threshed, ground and sieved, germs and bran are separated out, and a smashed endosperm material is obtained; the separated germs and bran are treated through microwave humidifying and extrusion expanding and then smashed at the temperature of below 40 DEG C, germ flour and bran flour are obtained and then mixed with endosperms in different proportions, and then the flour special for different kinds of wholewheat staple food is obtained. The preparation method has the following advantages that harmful substances such as eggs and microorganisms can be effectively killed, lipase, protease, amylase and the like can be completely inactivated simultaneously, the product quality is guaranteed, and the shelf life of the product is prolonged; the technological process is shortened, the operation time is short, the nutrient ingredients in wheat grains are protected, and therefore the nutritional value of the product is increased; 3, the wheat aroma of the product is increased, the mouthfeel and the color uniformity are improved, and the specific volume is increased.

The invention belongs to the technical field of wheat processing, and particularly relates to a technology for producing high-precision whole wheat flour. The technology is composed of a whole wheat cleaning workshop technology and a wheat flour manufacturing workshop technology. According to the whole wheat cleaning workshop technology, 60 percent to 70 percent of pericarp is removed, the wheat flour manufacturing workshop technology comprises five to eight shelling processes, each shelling process comprises smashing and bolting processes, a high-speed extrusion cutting machine is adopted in one to three shelling processes of the wheat flour manufacturing workshop technology, the minimum clearance between rotor pins and positioning pins of the high-speed extrusion cutting machine is 0.5 mm to 1 mm, and in the operation process, the linear speed of the rotor pins on the outermost ring of the high-speed extrusion cutting machine is 95 m / s to 120 m / s. According to the technology, the obtained high-precision whole wheat flour has the obvious advantages that the precision is high, the sand containing amount is low, the bacterial colony content is reduced by more than 50 percent, the flour taste and the taste are improved, and the food making performance is improved.

The invention discloses a preparation method of whole wheat flour. The preparation method comprises the following steps: cleaning wheat to remove impurities, washing by water to moisten wheat, removing epicarp to obtain clean wheat berry containing wheat bran and germ, skinning the obtained clean wheat berry, crushing, separating out the wheat bran and the germ to obtain crushed endosperm, carrying out baking heating and drying on the separated wheat bran and germ to prepare a dry material, mixing the prepared dry material with the prepared crushed endosperm, carrying out low temperature grinding, and screening by a 70-200 mesh screen cloth to obtain the flour. The preparation method of the whole wheat four maintains all nutrition components of wheat, removes pesticide residual, heavy metals and other harmful substances on the skins of the wheat, improves the quality of the flour, ensures the eating safety of the flour, increases the wheat fragrance, improves the eating mouthfeel, and is incomparable to previous flour production methods.

The invention discloses a whole-wheat soda biscuit and a manufacture method thereof. The biscuit, in terms of baking, comprises 100% of whole-wheat biscuit flour, 3-5% of sourdough, 0.2-0.4% of instant dry yeast, 0.02-0.05% of mineral yeast food, 12-16% of shortening, 0.5-1.0% of salt, 0.8-1.5% of baking soda and 28-35% of water, wherein the whole-wheat biscuit flour comprises 75-100% of whole-wheat flour and the balance flour. The manufacture method includes the process steps of preparation of medium doughs, primary fermentation, preparation of main doughs, secondary fermentation, shaping, rolling, segmenting, punching, baking, cooling and packaging so that finished products are prepared. The whole-wheat soda biscuit is high in whole-wheat content, unique in flavor, crisp and loose in taste, excellent in quality, simple in formula, natural and healthy in raw materials, simple and convenient in manufacture process, low in production cost and suitable for industrial production.

The invention relates to high-fiber high-protein noodles for diabetics and people needing to control body weight. The high-fiber high-protein noodles are made from the following raw materials in parts by weight: 0-10 parts of tartary buckwheat flour, 0-20 parts of oat flour, 18-70 parts of wheat flour, 0-15 parts of whole wheat flour, 2-15 parts of puerarin powder, 0-6 parts of Chinese yam flour, 0-8 parts of ultra-fine black rice flour, 5-15 parts of wheat protein, 0-10 parts of soybean protein, 0-10 parts of whey protein, 0-10 parts of dietary fiber and 0-0.55 part of vitamins and microelements. The noodles can ensure that the diabetics and overweight people fully ingest protein, dietary fiber and vitamin B to maintain normal nutrient requirements under the condition of controlling energy intake, and is popular food which has low energy, high fiber, high protein and low glycemic index and can be eaten as staple food.

The present invention relates to an extraction method of full-fat wheat-germ oil. Said extraction method includes the following steps: (1), heat treatment of wheat germ; (2), enzymolysis; (3), enzymatic inactivation; (4), vacuum drying; and (5), cold-pressing so as to obtain the invented wheat-germ oil.

The invention relates to poultry feed and particularly relates to whole wheat type anti-stress egg-laying duck feed. The feed comprises a major material part and a premixture part and specifically comprises the following components in parts by weight: 450-520 parts of wheat, 70-110 parts of soybean meal, 100-180 parts of American DDGS (distillers dried grains with solubles), 0-50 parts of domestic DDGS, 40-80 parts of rapeseed meal, 0-50 parts of beer lees, 80-90 parts of stone dust, 5-7 parts of calcium hydrophosphate and 12 parts of premixture. The whole wheat type anti-stress egg-laying duck feed disclosed by the invention is proved to have the following advantages: 1) the raising cost of egg-laying ducks can be greatly reduced, and the economic benefits of cultivation of the egg-laying ducks can be improved; 2) corn is not used in the feed, but by adding an enzyme preparation and a microbial preparation and playing a balancing role through amino acids, the egg-laying performance can be maintained and even improved, and the problem of shortage of corn sources can be alleviated to a certain extent; and 3) vitamin E, vitamin C, gamma-aminobutyric acid, lycine and other substances, which are used in the feed, can effectively improve the stress capability of the egg-laying ducks, be conductive to stability in egg laying of the egg-laying ducks and improve the egg-laying performance of the egg-laying ducks.

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.

Whole grain baked products and mixes comprising milled whole grain durum wheat are provided. Whole grain durum baked products and mixes utilize milled whole grain durum flour having a generally white-like color wherein durum particulate matter is visually indistinguishable from durum fines by the unassisted eye. Through the use of milled whole grain durum flour, white-like whole grain durum products including white-like whole grain durum breads can be prepared that satisfy generally accepted color and baking performance characteristics for traditional white breads yet contain the bran and germ constituents to provide the nutritional advantages of whole grain products.

The invention provides whole-wheat nutritional noodles prepared from steps that: (1) wheat bran is crushed to a grain size of 100 to 300 meshes in a micronizer, such that wheat bran fine powder is obtained; (2) according to weight proportions, 10 to 20 parts of the wheat bran fine powder is added to 80 to 90 parts of flour; 20 to 40 parts of water is added to the mixture; the materials are mixed for 10 minutes into a dough, and the dough is cured in a curing machine for 10 minutes; the dough is processed through calendaring, bar cutting, drying, and cutting, such that the whole-wheat nutritional noodles are prepared. According to the invention, wheat bran is processed through micro-crushing, such that the wheat bran powder has a grain size with which the wheat bran is suitable to be absorbed by human bodies. The formulation of the wheat bran and the flour is scientific, such that delicate mouthfeel and comprehensive nutrition of the noodles are ensured. The prepared whole-wheat nutritional noodles are advantaged in good mouthfeel, abundant nutrients, easy digestion and absorbance, simple preparation, and high product quality.

The invention relates to a method for preparing a whole-wheat food containing rich edible fungus nutrient components. The process comprises the steps of elutriating for removing impurities of kernels, soaking, washing, curing, dosing, uniformly mixing, sealing, sterilizing, cooling, vaccinating, culturing, drying and grinding. The whole-wheat food which is prepared according to the invention and contains rich edible fungus nutrient components effectively retains the physiological activity of the edible fungus components and belongs to nutrition, health and curing foods. The product can be directly taken and can also be used as a functional food ingredient.

A whitish whole-wheat flour and a process for producing the flour are described wherein the wheat bran is separated into a fine bran and a coarse bran fraction and the course bran is pulverized to a smaller size and mixed into the flour.

The invention provides an efficient grinder for flour processing. The efficient grinder for flour processing comprises a mounting box and a feed hopper, wherein the bottom of the feed hopper is fixedto the top of the mounting box. The efficient grinder for flour processing has the advantages that wheat is crushed preferentially, so that the next grinding operation is facilitated and the time needed for grinding is shortened; the top of a fixed grinding plate is close to the lower surfaces of grinding rollers, so that adhering chippings generated in the grinding process of the grinding rollersare scraped conveniently, the scraped chippings enter the inner side of the fixed grinding plate, the stability of crushed wheat blanking is guaranteed, crushed wheat particles are further ground, the crushed particles are directly ground, the grinding efficiency and quality are improved, a situation that the grinding efficiency is affected due to the fact that the grinding degree and time neededfor directly crushing the whole wheat raw materials are longer is avoided, crushing and grinding are performed synchronously, and the wheat flour grinding quality and efficiency are improved.

A soft wheat flour containing bran, wherein the bran has a total fiber content comprised between 20 and 30% and a protein content comprised between 12.0 and 18.0% (% in weight of the total weight of the bran); such flour preferably has a bran content comprised between 5 and 30% and is produced by a process which comprises the process phases of a) subjecting soft wheat caryopses (101) to successive process phases involving abrasion in order to substantially remove the bran coating, thereby obtaining various bran fractions, the latter of which (D) originates from the removal of the aleurone, nucellar and testa layers; b) adding the latter bran fraction (D) to a soft wheat flour (F) substantially free of bran in a quantity such as to obtain a flour (C) containing from 5 to 30% of the total mixture weight of bran fraction (D); the invention furthermore refers to a soft wheat flour bakery product containing bran, wherein the bran has a total fiber content comprised between 20 and 30% and a protein content comprised between 12.0 and 18.0% (% in weight of the total weight of the bran), as well as to the use of a soft wheat bran fraction essentially containing the layers of the starting caryopses (101) consisting of the aleurone (105), nucellar (104) and testa (103) layers in the production of whole grain bakery products.

The invention discloses a fermentation preparation method of a modified liquid-state local-flavor edible vinegar. According to the fermentation method, liquid-state local-flavor edible vinegar is modified via increasing the content of non-volatile acid in liquid method vinegar. The fermentation preparation method comprises following steps: a local-flavor fermented mash needed by liquid-state fermentation vinegar production is prepared, and the modified liquid-state local-flavor edible vinegar is prepared via fermentation. The step of local-flavor fermented mash preparation comprises following steps: 1, wheat with bran is selected and is smashed into whole wheat flour; 2, the whole wheat flour is mixed with water so as to obtain a slurry, thermo stable alpha-amylase is added, an obtained mixture is heated to 85 to 95 DEG C, the temperature is maintained for 1 to 2h, and then the mixture is boiled and cooled to 35 to 40 DEG C so as to obtain a liquid mash, wherein the mass amount of the whole wheat four accounts for 18 to 25%; 3, flavor-increasing saccharifying distiller's yeast is added into the liquid mash, an obtained mixed material is heated to 35 to 40 DEG C, the temperature is maintained for 1 to 2h, and then the mixed material is cooled to 30 DEG C so as to obtain a saccharifying mash; and 4, the saccharifying mash is inoculated with lactobacillus, and 0.35g / 100g saccharifying mash activated yeast, the temperature is controlled to be 30 to 32 DEG C, and fermentation is carried out for 4 days or longer so as to obtain the local-flavor fermented mash needed by liquid-state vinegar production.

A method for preparing a whole grain beverage via steam injection is described. More particularly, the method includes the steps of dispersing whole grain flour in a product batch to form a product mixture and subjecting the product mixture to steam injection to obtain a whole grain beverage. The whole grain beverage produced by this method has overall enhanced stability.

A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour. Highly dispersible hydrolyzed whole grain flours made in accordance with the present invention include an enzyme that hydrolyzes the whole grain flour while maintaining the integrity of the whole grain throughout processing. The whole grain flours of the present invention are highly dispersible in liquid and semi-solid media.

The invention discloses a bitter and refreshing type whole-wheat Pilsener beer malt formula, obtained beer and a making method thereof, belongs to the technical field of beer and aims to solve the situation that no bitter and refreshing type whole-wheat Pilsener beer is available in China at present. According to the bitter and refreshing type whole-wheat Pilsener beer malt formula, malt is composed of Pilsener malt and pale burnt malt, the ratio of humulone of hops is less than or equal to 30%, the content of Pilsener malt alpha-N is 120-140 mg / 100g, the saccharifying power is 250-300 WK, thechromaticity is 2.5-4.5 EBC, the malt has an extreme fermentation degree of 67-69%, the chromaticity of the pale burnt malt is 20-30 EBC, and the content of DMHF (Dimethyl Hydantoin Formaldehyde Resin) is 0.5-1.0 mg / L; and the original wort concentration of the beer made according to the formula is 10.5-11.5 degree P, and the amaroid is 20-30 EBC. The malt formula disclosed by the invention can be applied to production of bitter and refreshing type whole-wheat Pilsener beer.

The invention provides a symbiotic oat functional beverage and a preparation method thereof, belonging to the field of functional health food. The symbiotic oat functional beverage has the main constituents of: 30%-70% of oat base stock fermented by probiotics, 0.05%-0.2% of oat spice, 0.1%-0.3% of citric acid, and the balance of pure water, wherein the fermented oat base stock is composed of whole wheat oat powder, sugar, inulin, pectin and carrageenan. The preparation method comprises two processes of preparation of the fermented oat base stock and preparation of the beverage. The symbiotic oat functional beverage provided by the invention has a high nutritive value, and has the capability of reducing the contents of cholesterol, triglyceride and others in the blood; and moreover, the symbiotic oat functional beverage contains probiotics, dietary fiber, fructooligosaccharide, and so on, and can be used for promoting health of an intestinal digestion system. The invention provides a relatively simple processing mode for the oat-related products. The preparation method is easy to operate, and energy can be saved.