31 results about "Whole wheat" patented technology

The invention discloses a preparation method of chlamydomonas reinhardtii-prebiotics low-GI fried dough twist shellfish, which comprises the following steps: (1) performing dry mixing on whole wheat flour, chlamydomonas reinhardtii algae powder, erythritol, yeast, salt, baking soda and chitosan oligosaccharide, and uniformly mixing; then adding milk, and performing dough kneading to form uniform dough; placing the dough in a constant-temperature and constant-humidity environment for basic fermentation; (2) cutting and shaping the dough fermented in the step (1), uniformly kneading the dough, performing secondary constant-temperature fermentation, and preparing the dough into fried dough twist-shaped shellfish green bodies; and (3) the fried dough twist-shaped shellfish green bodies prepared in the step (2) are subjected to short cooking in boiling sugar water, the cooked fried dough twist-shaped shellfish green bodies are fished out and drained, the drained fried dough twist-shaped shellfish green bodies are sent into an oven to be baked, and the chlamydomonas reinhardtii-prebiotics low-GI fried dough twist shellfish finished products are prepared. The chlamydomonas reinhardtii powder is introduced for nutrient enrichment, and chitosan oligosaccharide is used as a texture modifier, so that the problem of hard texture caused by the chlamydomonas reinhardtii powder is effectively improved.

A sensory-enhanced whole wheat flour is disclosed. And methods and processes for producing a sensory-enhanced whole wheat flour are also disclosed. Sensory-enhanced whole wheat flour may be produced, for example, by milling wheat into flour, bran, germ, and shorts. The bran, germ, and shorts may be ground to a particle size of less than 1300 μm Dx (90). The ground bran, the ground shorts, and / or the ground germ may be roasted at a temperature between 130°C and 200°C. After roasting, the flour, the ground and roasted bran, the ground and roasted shorts, and the ground and roasted germ may be blended together to produce a sensory-enhanced whole wheat flour.

The invention relates to the field of leaf sample preparation and analysis, in particular to a sample preparation and phenotype analysis method based on full-leaf expanding plant stomata. The method comprises the following steps: S1, leaf pretreatment: selecting complete wheat leaves, spraying an ethanol solution on the surfaces of the leaves, and repeatedly and gently smearing the leaves so that the leaves are fully soaked in the ethanol solution; s2, a rubbing base is prepared, specifically, a double-faced adhesive tape section is flatly attached to clean lining paper through the adhesive face on one side, the adhesive face on the other side is exposed, the exposed adhesive face is covered with a transparent adhesive tape section with the same length, and a composite base is obtained; s3, sectioning and flaking; s4, curing the imprint; s5, transferring and sample preparation; s6, scanning a slide; and S7, performing phenotype analysis. The method provided by the invention can preprocess the epidermis wax coat of the leaf to eliminate wax and pigment interference, realizes forward and reverse extension of the whole leaf, is simple and efficient in sample preparation, clear and uniform in print, stable and easy to distinguish the sample, can present a clear and complete leaf stomata image, and can efficiently perform stomata analysis and data acquisition in combination with a phenotype analysis algorithm.

The invention relates to novel high-oxidation-resistance fungus and grain ingredient powder produced through ganoderma lucidum fermented whole wheat and a preparation method and application of the novel high-oxidation-resistance fungus and grain ingredient powder, and belongs to the field of food processing.The method comprises the steps that ganoderma lucidum strains are subjected to liquid submerged fermentation and hypha crushing culture, and high-activity liquid strains are obtained; performing soaking and cooking pretreatment on the whole wheat; mixing the pretreated whole wheat with nutrient substances, sterilizing, inoculating the liquid strain, and fermenting in a special breathable bag; and drying and grinding the fermentation product to obtain the fungus grain ingredient powder. Lucid ganoderma is utilized to efficiently convert combined polyphenols with low bioavailability in whole wheat into free polyphenols, and active ingredients of the lucid ganoderma are cooperated, so that the total phenol content and the antioxidant activity of the product are remarkably improved. The mushroom grain ingredient powder can be applied to whole-grain foods such as steamed buns, noodles and bread, and has the characteristics of natural products, nutrient enrichment and the like.

The invention relates to the technical field of preparation of bioactive substances, in particular to a high-collagen eel extract and application thereof in preparation of anti-radiation products. According to the method, one or more of papain, neutral protease, flavourzyme, alkaline protease and trypsin are compounded into a compound enzyme to carry out directional enzymolysis on eel leftovers, and small-molecular oligopeptide is separated in combination with a membrane filtration technology. Wherein the characteristic that whole wheat flour absorbs fat is adopted, the flour serves as a green degreasing agent, and according to the denaturation and gelatinization effects of protein and starch, a compound adsorbent formed by compounding substances such as kieselguhr is added in the degreasing process; enzyme deactivation and degreasing are performed synchronously, so that energy consumption is reduced; the relative molecular weight of the high-collagen eel extract obtained by the preparation method disclosed by the invention is 1t; the content of 500Da is greater than or equal to 95%, the purity of the peptide powder is high, the extraction rate of collagen reaches up to 89.8%, and the yield of the peptide powder is high.

This invention discloses a pre-processing method for high-fiber, high-protein composite whole wheat Chaoshan twisted wheat cakes and the finished product. First, Australian oat flour, common whole wheat flour, black whole wheat flour, and buckwheat whole wheat flour are mixed in a specific ratio and then subjected to low-temperature ultra-fine grinding to prepare a high-fiber, high-protein composite whole wheat flour mixture. Next, this flour mixture is nutritionally formulated with purified water, edible salt, food-grade baking soda, a composite dietary fiber fortifier, and plant protein peptide powder, and then stirred at a controlled temperature to form dough flakes. Following this, the dough flakes undergo a second maturation and rolling process, and then the dough is shaped to resemble hand-twisted dough. Finally, the dough is precisely dried using a three-stage closed-loop hot air drying process, including low-temperature shaping, medium-temperature dehydration, and cooling and moisture retention, to control the final product's moisture content. The finished product is then cooled. By optimizing the raw material ratio, enhancing nutrition, and improving the maturation and drying methods, a healthy Chaoshan twisted wheat cake with high dietary fiber and protein content, stable taste and quality, and a long shelf life is produced.

1. The name of the design product: beer cans (six swans whole wheat). 2. The use of the design product: for beer packaging cans. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective drawing.

The invention relates to the technical field of food processing, and discloses a whole wheat ganoderma lucidum peanut butter and a preparation method thereof.The peanut butter comprises, by weight, 45-65% of peanut oil pressing by-products, 5-15% of whole wheat, 10-30% of vegetable oil, 2-8% of crushed peanuts, 1-5% of sesame, 0.5-3% of ganoderma lucidum powder, 0.5-2% of edible salt, 1-3% of soy sauce and 3-10% of other seasoning auxiliary materials, according to the invention, the peanut oil pressing byproduct is used as a main raw material of the peanut butter, a traditional preparation mode of taking whole peanuts as a main raw material is replaced, a large amount of vegetable protein and dietary nutritional ingredients still reserved after the peanuts are subjected to oil pressing treatment are fully utilized, resource reutilization is realized while the flavor and edibility of the product are ensured, and the production cost is reduced. The cost of raw materials is remarkably reduced, and good economical efficiency and popularization value are achieved.

The invention discloses a control circuit and a control method for intelligently detecting the color of baked bread and baking equipment, and relates to the technical field of household appliances. The light signal receiving unit is configured to be used for receiving a reflected light signal which is emitted by the visible light emitting unit and the infrared light emitting unit and is reflected by the surface of the bread; the control unit is used for alternately driving the visible light emitting unit and the infrared light emitting unit in a time-sharing mode, the control unit is used for generating a detection signal of the bread baking state based on the reflected light signal received by the light signal receiving unit, and the control unit is used for generating and outputting a heating stopping signal when the detection signal reaches a preset threshold value. The visible light source and the infrared light source are adopted to obtain the surface color information and the internal state information of the bread at the same time, it is avoided that the color of the whole-wheat bread affects baking time judgment, and the signal-to-noise ratio and the detection reliability in the complex baking environment are improved in a time-sharing and alternate driving mode.

The invention discloses a closed-loop internal-circulation flour grinding process. The closed-loop internal-circulation flour grinding process comprises the following steps: S1, grinding raw materials; s2, the ground mixture is conveyed to a first-stage sorting machine, and primary powder, wheat bran, first-stage coarse powder and second-stage coarse powder are screened out through the first-stage sorting machine; s3, the second-stage coarse powder is ground and then conveyed to a second-stage sorting machine, and first-stage powder, wheat bran and third-stage coarse powder are screened out through the second-stage sorting machine; and S4, the third-stage coarse powder is ground and then conveyed to a third-stage sorting machine, and second-stage powder and fourth-stage coarse powder are screened out through the third-stage sorting machine. According to the invention, the productivity is improved by adopting the modes of segmented grinding, respective sorting and multi-point feeding, and if a user site is limited, only one sorting machine can be used for staged operation, so that the effect of replacing the whole production line with one production device is achieved. The whole wheat flour processing device has the advantages of being simple in process and flexible in arrangement, the problem that bran in existing whole wheat flour is poor in treatment and poor in taste is further solved through segmented grinding and respective sorting, and produced second-grade flour is stable in quality.

1. Name of the designed product: packaging box (whole wheat beer). 2. Use of the designed product: mainly used for packaging box. 3. Design points of the designed product: the combination of shape and pattern. 4. Picture or photo that best shows the design points: perspective view.

The application discloses a slow-glycemic black wheat bread with high eating quality and a production method, and belongs to the field of food processing. The application overcomes the shortcomings of the prior art, controls heat intake through development and application of characteristic whole-grain black wheat raw materials, can achieve slow-glycemic digestion characteristics, and provides good eating quality. The bread of the application has unique properties such as all use of whole-grain raw materials, good eating quality, slow digestion, and relatively low energy digestion characteristics.

The present application relates to a kind of micro-fermentation active noodles and its making method, belong to food processing field.The making method includes: wholemeal flour, malt dextrin, xanthan gum, wheat germ powder is mixed with composite active synergist, after adding endogenous enzyme activation salt solution, temperature control promotes fermentation and kneading, obtain noodles, then carry out temperature and humidity gradient curing fermentation, again multi-direction continuous calendering, cutting, segmented preparation and moisture treatment, finally micro-fermentation active noodles are prepared.The present application is through the synergistic effect of composite active synergist and endogenous enzyme activation salt solution, gently start flour enzyme activity, realize controllable micro-fermentation, help to improve noodle texture, taste and digestive characteristics;Combined with specific calendering and segmented preparation process, effectively improve noodle elasticity, rehydration and stability, not paste soup after boiling, unbroken noodles, while retaining wholemeal nutrition well;The process is suitable for large-scale production, and the prepared noodles are nutritious and stable in quality.

An object of the present disclosure is to provide a technique capable of providing bread containing pulse flour and whole wheat flour with good puffiness and aroma and further suppressing an unpleasant flavor caused by the pulse flour.SOLUTION: Bread obtained from dough comprising legume flour, whole wheat flour and pectinase.SELECTED DRAWING: None

The invention relates to micro-fermented active noodles and a preparation method thereof, and belongs to the field of food processing. The preparation method comprises the following steps: mixing whole wheat flour, maltodextrin, xanthan gum, wheat germ flour and a composite active synergist, adding an endogenous enzyme activated salt solution, controlling the temperature, promoting fermentation and kneading dough to obtain dough, then carrying out temperature-humidity gradient curing fermentation, and then carrying out multi-directional continuous rolling, slitting, segmented cooking and moisturizing treatment to finally obtain the micro-fermented active noodles. Through the synergistic effect of the composite active synergist and the endogenous enzyme activated salt solution, the self enzyme activity of the flour is mildly started, controllable micro-fermentation is realized, and the texture, taste and digestion characteristics of the noodles are improved; specific rolling and segmented cooking processes are combined, so that the elasticity, the rehydration property and the stability of the noodles are effectively improved, the noodles are not burnt in soup and not broken after being cooked, and meanwhile, the nutrition of the whole wheat is well reserved; the process is suitable for large-scale production, and the prepared noodles are rich in nutrition and stable in quality.

The invention belongs to the technical field of non-alcoholic beverage fermentation methods, and particularly relates to a long-shelf-life orange-flavor soft beverage fermented by soybean whey and a fermentation method.The method comprises the following steps that the soybean whey and whole-wheat bread are pretreated, a fermented soybean whey base material only containing enterococcus groups is obtained, and the whole-wheat bread is smashed; mixing 92-97% by weight of the fermented soybean whey base material and 3-8% by weight of crushed whole-wheat bread to obtain a mixed fermentation material, and adding hops accounting for 0.03-0.08% by weight of the mixed fermentation material or a hops product containing 0.03-0.08% by weight of the hops for mixing to obtain the mixed fermentation material; naturally fermenting the mixed fermentation material until the pH value is lower than 4.5 to obtain fermentation liquor; and filtering insoluble substances in the fermentation liquor, canning the fermentation liquor, and performing pasteurization to terminate fermentation so as to obtain the soft soybean milk beverage with citrus fragrance. The citrus flavor soft drink is free of fruit and vegetable juice or essence, generates citrus fragrance through fermentation, and can be preserved for 6 months at normal temperature after low-temperature sterilization.

The present invention relates to natural and organic treats / snacks and methods of manufacturing such treats / snacks. The treats / snacks can be in any desired shape and are devoid of synthetic and artificial filler ingredients. More specifically, the treats / snacks include ripe bananas, peanut butter, whole wheat flour, flaxseed, honey, and egg wherein all the ingredients can be formed into a dough. The dough can then be formed into desired shapes of dough by using molds for baking in an oven at about 350 degrees for about 20 to 30 minutes to bake and form the treat / snack. The resultant treat / snack is soft to chew and easy to digest, ensuring pets can retain a healthy diet while consuming the treats / snacks. The treats / snacks can be available in different sizes and packaging and are suitable for pets of all ages and breeds.

The invention provides probiotic whole-wheat bread with high viable organism retention rate and a preparation method thereof. The method comprises the following steps: firstly, carrying out osmotic pressure shock pretreatment on probiotics, mixing with a carbohydrate-protein compound solution, coating by using a fluidized bed to form a thermal protection layer, drying, and then spraying a hydrophobic lipid material to obtain multiple embedded particles; blending the whole wheat flour, the yeast and the water to form a dough, and adding the particles 3-5 minutes before the stirring is finished; and fermenting at 35-38 DEG C and 75-85% RH for 60-90 minutes, and baking at 160-190 DEG C for 15-25 minutes to obtain the finished product. According to the method, the probiotics can be protected, the high viable bacteria retention rate is kept in the bread baking and normal-temperature storage process, the functionality of the probiotic bread is improved, and the shelf life of the probiotic bread is prolonged.

The invention provides blood-glucose-reducing whole-grain rhizoma polygonati noodles and a preparation method thereof. The blood-glucose-reducing whole-grain rhizoma polygonati noodles comprise the following raw materials: 50-70 parts of whole-grain flour, 20-40 parts of wheat flour, 1-10 parts of blood-glucose-reducing paste and 1-10 parts of a rhizoma polygonati polysaccharide extract, the blood glucose reducing paste is prepared from the following raw materials: 28 to 32 parts of rhizoma polygonati, 13 to 17 parts of radix astragali seu hedysari, 8 to 12 parts of rhizoma dioscoreae, 8 to 10 parts of herba dendrobii, 10 to 14 parts of rhizoma polygonati odorati, 4 to 6 parts of radix puerariae, 8 to 10 parts of semen euryales and 3 to 5 parts of endothelium corneum gigeriae galli. According to the method, liquid nitrogen crushing and high-pressure homogenization are adopted, so that whole wheat crude fibers can be fully crushed, and the roughness caused by different sizes of the fibers is reduced; through low-temperature enzymolysis, sulfur groups of glutenin and gliadin are promoted to be oxidized into disulfide bonds to generate crosslinking, so that the toughness and the tenderness of dough are improved, the problem that soup is easy to muddy in the noodle cooking process is solved, and meanwhile, the natural breaking rate, the cooked breaking rate and the cooking loss rate of the noodles are reduced.

The invention provides spirulina bread with a low glycemic index and a preparation method of the spirulina bread, and relates to the technical field of functional food processing. The lactobacillus plantarum whole wheat noodles are prepared from the following raw materials in percentage by weight: 8-12% of high gluten wheat flour, 35-45% of whole wheat flour, 14-18% of oat flour, 0.8-1.2% of lactobacillus plantarum powder of which the viable count is greater than or equal to 1 * 10 < 10 > CFU / g, 0.08-0.15% of spirulina powder, 22-28% of milk, 2-4% of vegetable oil, 1.5-2.5% of erythritol, 1.5-2.5% of yeast and 0.8-1.2% of table salt. The sum of the percentages of the components is 100%. Lactobacillus plantarum powder and yeast jointly act on the fermentation process of the dough. According to the formula, a food with a low glycemic index function is produced by utilizing a biotechnology method of lactobacillus plantarum fermentation, high-efficiency unification of fishy smell removal and nutrition retention is realized, and the added lactobacillus plantarum and the fermentation process thereof are not only a single fishy smell removal means, but also a key functional step for constructing the low GI characteristic of bread.

The application provides a protein-based modifier and application thereof and a wholemeal bread preparation method, and relates to the technical field of dairy products.The protein-based modifier comprises modified micellar casein powder, a calcium-magnesium ion chelating agent and a pH regulator, the solubility of the modified micellar casein powder in water is 30-60%, the content of the modified micellar casein powder in the protein-based modifier is more than 90 wt%, the solubility of the protein-based modifier in water is 45-55%, and the pH value of the aqueous solution of the protein-based modifier is 8.0-10.5.The modified micellar casein powder, the calcium-magnesium ion chelating agent and the pH regulator are used to cooperatively construct a'semi-soluble functional system', soluble functional components are migrated to the surface to form a heat-resistant film during the baking process, and insoluble functional components form a stable protein cross-linked network structure in the interior, so that the core texture of the bread is remolded, and the unity of the fine and soft bread core and the thin, crisp and fragrant bread crust is achieved.

The invention relates to the technical field of food processing, and discloses a meal replacement biscuit with an energy slow release function and a preparation method and application thereof, and the meal replacement biscuit is prepared from whole wheat flour, liquid isomaltulose, butter, corn starch, xylooligosaccharide, egg white and salt. The core steps of the preparation method are as follows: mixing and stirring the butter and the liquid isomaltulose to form an emulsified mixture, then adding the rest raw materials into the mixture, uniformly mixing to form dough, and finally forming and baking to obtain the pastry. The butter and the liquid isomaltulose are emulsified and whipped in advance, so that excessive formation of gluten in the whole wheat flour is effectively inhibited, the problem that a traditional whole wheat product is rough, dry and hard in taste is solved, and the biscuit is endowed with a crisp texture. Meanwhile, the liquid isomaltulose adopted in the formula is used as a slowly digestible carbohydrate, and dietary fibers in the whole wheat flour are combined, so that slow release of energy can be realized, postprandial blood sugar can be effectively stabilized, and lasting satiety can be provided.

1. Name of the designed product: food packaging box (whole wheat nut bread cracker). 2. Use of the designed product: packaging food. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

1. Name of the product in this design: Packaging bag (Daliyuan K17 Oat Whole Wheat Bread). 2. Intended use of this design: for food packaging. 3. The key design features of this product are the combination of shape and pattern. 4. Images or photos that best illustrate the design key points: usage status reference diagrams. 5. This design is for a thin product, therefore the left view, right view, top view, bottom view, and perspective view are omitted. 6. Other situations requiring explanation: Other explanation: The pink areas in the view are transparent areas.

1. Name of the product in this design: Packaging bag (whole wheat flour). 2. Purpose of this design: For packaging flour. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. Other situations requiring explanation: This product is a thin product, so other views are omitted.

The application relates to a high-protein and high-fiber whole wheat coarse grain pre-cooked noodle and a steaming and drying pre-cooking process, which is prepared from 35-45 parts of whole wheat flour, 20-30 parts of coarse grain compound powder, 8-12 parts of plant protein fortifier, 5-8 parts of compound dietary fiber matrix, 0.4-0.8 parts of auxiliary agent and 30-38 parts of drinking water. The whole wheat coarse grain health pre-cooked noodle with high protein, high fiber, light carbohydrate, reduced sugar, low fat, low GI is prepared by combining a vacuum dough-making process, high-temperature steaming, three-stage gradient drying and low-temperature ripening integrated pre-cooking process. The prepared product has a protein content of 18-22%, a dietary fiber content of 12-16%, a digestible carbohydrate content of 25-30%, a fat content of less than 3% and a GI value of less than 45. The noodle is tough and smooth, has a quick rehydration speed, is not cooked and not muddy soup after long-time boiling. The process is stable, the parameters are controllable and the process is suitable for industrial production, fills the technical blank of the sugar-controlled and fat-reduced whole wheat coarse grain pre-cooked noodle, has significant nutritional innovation, process innovation and industry popularization value.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of plant-based marine nutrient composite light food takcan, which comprises the following steps: (1) preparation of kelp caviar: kelp pretreatment, enzymolysis extraction, composite sol preparation, spherical microgel solidification and post-treatment; (2) preparing the plant sausage: preparing a plant protein solution, hydrating at low temperature, adding a gelling agent for secondary hydration, heating for gel forming, emulsifying, shearing and solidifying plant fat for forming, mixing for sausage filling, performing staged thermal induction texture recombination, and cooking for sterilization; and (3) assembly: dicing the plant sausages, uniformly mixing the diced plant sausages with the kelp caviar, matching with fresh fruits and vegetables, filling the modified whole wheat cake crust with the mixture, and performing sealed packaging. The light food tower disclosed by the invention can integrate a spherical microgel solidification technology and a plant protein thermal induction gel structure recombination and high-shear emulsification plant fat substitution technology, fills the blank of light food in which marine resources and plant bases are combined, and realizes high-value utilization of food materials.

1. The name of the designed product: easy open can (lattice whole wheat pull ring). 2. The use of the designed product: containing wine. 3. The design points of the designed product: the combination of shape, pattern and color. 4. The picture or photo that best shows the design points: front view. 5. The design claimed contains color.

The invention discloses a compound dietary fiber low-GI steamed stuffed bun and a preparation method thereof, and belongs to the technical field of functional foods.Whole wheat flour is used as a main raw material, a dietary fiber composition formed by compounding soluble dietary fibers and insoluble dietary fibers according to a specific proportion is matched, a mulberry leaf extract and compound lactic acid bacteria powder are added in a synergistic mode, and the low-GI steamed stuffed bun is prepared. And step-type fermentation and steaming processes are combined, so that the steamed bun is prepared. Wherein the soluble dietary fiber is selected from resistant dextrin, fructo-oligosaccharide or inulin, and the insoluble dietary fiber is selected from oat fiber, wheat bran or pea fiber. Through collaborative optimization of dietary fiber types and proportions, functional ingredients and fermentation process conditions, the obtained steamed stuffed bun keeps good formability, tissue structure and processing adaptability, and meanwhile, the starch digestion rate is effectively reduced, so that a low glycemic index and a low blood sugar load are realized; the product disclosed by the invention is suitable for people with abnormal glucose metabolism and people with healthy diet requirements to eat, and has a good industrial application prospect.