342 results about "Whole wheat" patented technology

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 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 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 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.

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 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.

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.

The invention provides alcohol-ester coordinated whole wheat Pearson beer and a preparation method thereof, belonging to the technical field of beer, which can solve the present situation of high alcohol content, inconsistent alcohol ester flavor and poor drinkability of whole-wheat Pearson beer. The alcohol-ester coordinated whole-wheat Pearson beer is prepared from hops of Pearson malt, light-colored scorched malt and humulone less than or equal to 30% by the following fermentation method, and the wort concentration of the beer is 10.5-11.5 deg. P, wort alpha-N content is less than 180 mg/L,bitterness is 20-30EBC, higher alcohols less than 80mg/L, chromaticity 6-9EBC, RDF at 65-68%, and that proportion of isohumulone in the beer is less than or equal to 35%, and the alcohol-ester ratiois 5-7. The beer formula provided by the invention can be applied to the production of alcohol-ester coordinated whole wheat Pearson beer.

The invention provides whole-wheat steamed bun premixed flour which does not need preparation and can be directly used for whole-wheat steamed bun production by whole-wheat steamed bun production factories and chain stores or families and a production method of the whole-wheat steamed bun premixed flour. The invention also provides whole-wheat steamed buns produced by the whole-wheat steamed bun premixed flour and a production method of the whole-wheat steamed buns. The whole-wheat steamed bun premixed flour comprises, by weight percentage, 60-70% of wheat flour, 20-30% of whole-wheat flour, 3-4% of red date powder, 1-2% of wheat germ flour, 2-3% of glutinous rice flour, 1-2% of wheat gluten, 1-1.5% of baking powder and 0.1-1% of steamed bun flour modifier. The production method of the whole-wheat steamed buns is simple, the whole-wheat steamed buns produced by the method are smooth and good in appearance, soft and delicious, and the whole-wheat steamed buns added with the red date powder and the wheat germ flour are rich in nutrition and easy in nutrition absorption.