60 results about "Whole wheat" patented technology

The invention belongs to the technical field of food processing, particularly relates to a low-GI high-fiber wholewheat biscuit and a preparation method thereof, and further relates to application of the low-GI high-fiber wholewheat biscuit as a low-glycemic-index food to regulation of intestinal flora. The soluble dietary fiber inulin is added into the whole wheat flour, the processing characteristics of the whole wheat flour and dough are remarkably improved through the addition of the inulin, the color and luster of the biscuit are also remarkably improved, the prepared low-GI high-fiber whole wheat biscuit has good taste and good crispness, and the content of total dietary fibers in the biscuit is as high as 19%. The GL value of the low-GI high-fiber whole-wheat biscuit is only 8.20, the GI value is 50.24, the GL value and the GI value are obviously lower than those of whole-wheat biscuits, and the low-GI high-fiber whole-wheat biscuit belongs to low-blood-sugar-load food and has a better adjusting effect on intestinal flora and short-chain fatty acid compared with the whole-wheat biscuits.

A processing aid for an extrudable food composition includes from about 60% to about 99% by weight of at least one edible emulsifier and from about 1% to about 40% by weight of a short chain carboxylic acid. The extrudable food composition may include from about 80% to about 90% by weight of a raw material; from about 1% to about 18% by weight added moisture; from about 0.1% to about 3% of a processing aid, wherein the processing aid includes at least one edible emulsifier and at least one short chain carboxylic acid. The raw material is selected from one or more of corn meal, whole grain corn meal, rice, whole grain flour, rice pea, brown rice, wheat flour, whole wheat flour, pea flour, black bean, pinto bean flour, potato flour, and mixtures thereof.

The invention belongs to the technical field of food processing, and relates to a preparation process of a lactic acid bacteria composite apple and celery enzyme. The preparation method comprises the following steps: juicing apples and celery, filtering to obtain original juice, mixing in proportion to obtain a mixed solution, adding pectinase, and carrying out enzymolysis and sterilization. And adding activated lactic acid bacteria into the enzymatic hydrolysate, and carrying out aerobic fermentation to obtain an apple and celery enzyme finished product. And mixing the enzyme finished product with yeast, whole wheat flour, egg liquid and water, adding table salt and butter, kneading into dough, fermenting, cutting into small dough, exhausting, rounding, uniformly putting into a baking tray, fermenting, baking and cooling to obtain the finished product bread. The celery and the apples are compounded to prepare the enzyme, a novel enzyme product is developed and applied to the whole-wheat bread, the texture of the bread is effectively improved, the taste and flavor of the bread are well enriched, the effect of prolonging the shelf life is achieved, the market acceptability is improved, and the application range of the whole-wheat bread is wider.

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 discloses an efficient preparation process for functional modification of flour, and belongs to the technical field of flour processing. The process comprises the following steps: removing impurities from wheat, wetting the wheat, spraying a synergistic solution containing beta-cyclodextrin, octenyl succinic anhydride (OSA), glucose oxidase (GOX) and quercetin before the wheat is crushed, controlling 10-15ml of the synergistic solution to be added into per 1kg of the wheat, and placing the whole wheat flour in an environment of 40-50 DEG C for 1-2 hours after the wheat is crushed. Unsaturated fatty acid is locked by beta-cyclodextrin, quercetin and GOX enzyme are included, and the beta-cyclodextrin is compounded with OSA to improve adsorption uniformity; oSA and starch are esterified to delay aging; gOX enzyme consumes dissolved oxygen to inhibit mould; the quercetin is used for scavenging free radicals. A control experiment shows that the process effectively prolongs the shelf life of the whole wheat flour, solves the problem that the market development is limited due to easy deterioration of the whole wheat flour, and has an important application value.

The invention relates to the technical field of wheat processing, one embodiment of the invention provides a wheat processing method with a high wheat utilization rate, in the whole wheat processing flow, all key devices such as a vibrating screen, a wheat wetting bin, a huller, a grinding device and a classifying screen are provided with sensors, and the operation parameters of the devices are monitored in real time; the system automatically gives an alarm and performs corresponding adjustment, so that stable and efficient operation of the whole processing process is ensured, and high-utilization-rate processing of wheat is further ensured. By means of the technical scheme, the problems that in the prior art, due to the fact that the water adding amount and environment control are not accurate enough in the wheat wetting process, wheat grains absorb water unevenly, the follow-up processing performance is affected, for example, due to the fact that wheat is likely to be unevenly crushed in the grinding process, the flour quality is poor, and the quality is poor are solved. The technical problems that traditional peeling equipment and technology are prone to causing large damage to wheat grains, the flour yield and the flour quality of wheat are reduced, and meanwhile loss of nutritional ingredients is possibly caused are solved.

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 present invention discloses a bread digestibility improver and its application in the production of enzymolysis-resistant whole-wheat bread, and the field of whole-wheat bread processing. The present invention disperses gluten under alkaline conditions so that the protein chain is fully unfolded and then β-glucan is added, and a highland barley gluten / β-glucan complex is formed by molecular self-assembly to obtain a bread digestibility improver. The obtained bread digestibility improver is mixed with whole-wheat flour and gluten, and the enzymolysis-resistant whole-wheat bread is obtained through the steps of kneading, fermentation, molding, proofing, baking, etc. The present invention regulates the digestibility of starch in whole-wheat bread by adding a bread digestibility improver, greatly improves the resistant starch content in whole-wheat bread, and the obtained bread has a good taste and high nutritional value.

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 discloses a preparation method of specific yolk immunoglobulin (IgY) for resisting gliadin. The preparation method comprises the following steps: immunizing and inoculating experimental laying hens, monitoring health behaviors, collecting eggs, and separating, extracting and purifying the IgY. The IgY prepared on the basis of the method can serve as a food base material to be added into low-gluten food (such as whole wheat bread and noodles), and the allergy risk caused by intake of a small amount of gluten is reduced through specific binding of the IgY and gliadin; patients are allowed to properly ingest gluten-containing food, diet diversity is improved, nutrient imbalance is avoided, and the life quality of the patients is improved. As the IgY has good thermal stability, the IgY purified by the method can still tolerate mild heating (such as baking and cooking) in food processing, and can be widely applied to various forms of products such as baked food, meal replacement powder, liquid beverage and the like; meanwhile, the acid-base stability of the antibody can ensure that the antibody keeps activity in a stomach environment after oral administration and finally reaches the intestinal tract to play a role, and the limitation that the conventional antibody is easy to digest and degrade after oral administration is broken through.

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.

The invention discloses a wheat growth regulation and yield prediction integrated method based on artificial intelligence, and the method comprises the steps: obtaining wheat growth data and environmental factor data through a sensor network, and carrying out the preprocessing and standardization; utilizing machine learning modeling analysis to identify nutritional requirement change characteristics of the wheat in a growth stage, and determining a trace element ratio adjustment direction; a personalized nutrition supply scheme is generated in combination with a dynamic regulation and control strategy, a regulation and control scheme is optimized through a resource utilization efficiency evaluation model, a field management system is updated, and finally a wheat yield prediction result is obtained in combination with a yield prediction model. According to the method provided by the invention, precise nutrition management in the whole wheat growth process is realized, the resource utilization efficiency is improved, and effective technical support is provided for improving the wheat yield and quality.

The invention discloses a composite functional grain traditional Chinese medicine formula and a use method thereof.The composite functional grain traditional Chinese medicine formula comprises a grain base material and traditional Chinese medicine powder, the grain base material is whole wheat flour, and the traditional Chinese medicine powder comprises buckwheat flour, chia seed powder, fried coix seed powder, Chinese yam powder, poria cocos powder, rhizoma polygonati powder, radix astragali powder, radix puerariae powder, dendrobe powder and fructus lycii powder; the total weight ratio of the whole wheat flour to the traditional Chinese medicine powder is 3: 1. According to the composite functional cereal traditional Chinese medicine formula and the use method thereof, the traditional Chinese medicine powder is prepared, the traditional Chinese medicine powder and the whole wheat flour are mixed in proportion, then water is added, instant wheaten food is prepared, the bioavailability of active ingredients of traditional Chinese medicine can be improved, blood sugar and blood fat are controlled and reduced, arteriosclerosis is prevented and improved while whole wheat is utilized for providing basic nutrition, and the composite functional cereal traditional Chinese medicine formula is suitable for large-scale popularization and application. Amino acids, vitamins and trace elements required by the body are supplemented, good prevention and control effects on cardiovascular and cerebrovascular diseases are achieved, and the problems that a traditional Chinese medicine preparation is poor in palatability and inconvenient to take are solved.

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 belongs to the technical field of baking, mainly relates to a pizza and a preparation method thereof, and particularly relates to bacterial powder and a pizza bottom cold fermentation process. The pizza base has the effects of promoting digestion and relieving physical fatigue, and the pizza base is prepared from the following raw materials: whole wheat flour, corn flour, salt, coconut palm sugar, eggs, olive oil, corn oil, oat peptide, soybean peptide and compound bacteria fermentation liquor.

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.

1. The name of the design product: packaging bag sheet (sugar-free whole wheat toast bread). 2. The use of the design product: packaging bag for packaging sugar-free whole wheat toast bread, the rear view is not often seen when in use, so it is omitted. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: front view. 5. The design for which protection is sought includes color.

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.

To provide a bakery food mix that contains 50 mass% or more of whole wheat flour and can produce a bakery food having good baked color, soft texture, and rising properties.SOLUTION: A bakery food mix containing 50 mass% or more of whole wheat flour, milk protein, and soybean protein.SELECTED DRAWING: None

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.

1. Name of the designed product: shoes (thick sole whole wheat toast). 2. Use of the designed product: for wearing. 3. Design points of the designed product: in shape. 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 invention provides high-nutrition whole wheat flour and a preparation method thereof, and relates to the field of food processing. Comprising the following steps: removing impurities in wheat bran, then carrying out ultrasonic atomization and humidification on the wheat bran, carrying out closed material covering for 15-20 minutes, and adjusting the water content of the wheat bran to 25-30%; putting the bran into a steam explosion tank, and maintaining the pressure for 2-5 minutes under 0.6-1.8 MPa; the pressure in the steam explosion tank is instantly released to normal pressure within 0.00875 s, and the bran subjected to steam explosion enters a microwave dryer; drying until the water content of the bran is reduced to 10-12%; crushing the raw materials to 90 to 150 meshes; and compounding to obtain the whole wheat flour. According to the wholewheat flour provided by the invention, the bran subjected to instantaneous steam explosion treatment has extremely small interference on a gluten network, steamed buns and bread prepared from the wholewheat flour are large in volume, fine and smooth in mouth feel, sufficient in wheat fragrance, chewy and unbroken in noodles, comprehensive in nutrition, high in content and easier to absorb, the safety is greatly improved, and the wholewheat flour is not easy to mildew in the storage and transportation processes.

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.

To provide an instant rice, more particularly, an instant whole-grain rice that, even when the instant rice is prepared using raw materials vulnerable to microbial contamination or difficult to sterilize, exhibits sufficient sterilization efficacy with microbial levels in the final instant rice product below the standard threshold, thereby avoiding the quality degradation issues that can arise from overly stringent sterilization, and has excellent texture and taste qualities.SOLUTION: There is provided an instant rice, comprising: a sealed container; and a multi-grain rice prepared with mixed grains included in the container, wherein the mixed grains comprise one or more selected from the group consisting of brown rice, black rice, whole wheat, oats, barley, beans, adzuki beans, foxtail millet, and sorghum, the multi-grain rice is comprised in an amount of 90 pts.wt. or more based on 100 pts.wt. of the contents contained in the container, and the number of microorganisms in the instant rice is negative within a shelf life.SELECTED DRAWING: Figure 1

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 provides a protein-based modifier, application thereof and a preparation method of whole-wheat bread, and relates to the technical field of dairy products. The protein-based modifier comprises modified micelle casein powder, a calcium and magnesium ion chelating agent and a pH regulator, the solubility of the modified micelle casein powder in water is 30-60%, the content of the modified micelle casein powder in the protein-based modifier is 90 wt% or above, and the solubility of the protein-based modifier in water is 45-55%; the pH value of an aqueous solution of the protein-based modifier is 8.0-10.5. Modified micelle casein powder, a calcium and magnesium ion chelating agent and a pH regulator are utilized to synergistically construct a semi-dissolving functional system, soluble functional components are migrated to the surface to form a heat-resistant thin film in the baking process, insoluble functional components form a stable protein cross-linked network structure in the interior, the bread core texture is reshaped, and the heat resistance of the bread core is improved. Unification of fineness and softness of the bread core and crispness and scorch aroma of the bread skin is realized.