634 results about "Wholemeal flour" patented technology

The present invention relates to health food, and is especially one kind of health noodles with the function of stabilizing blood sugar content after meal and its production process. The health noodles are produced with whole wheat flour, buckwheat powder, pumpkin powder, konjaku powder, sodium alginate and other food materials, and through mixing, pressing and other steps. It can control blood sugar content, provide balanced nutrients, resist oxidation, improve insulin resistance and result in other health functions, and is suitable for diabetics to eat.

The invention relates to a production method of whole wheat flour, solving the problems that wheat bran is difficult to crash, deficient in nutrient component utilization and shorter in shelf life. The production method of the whole wheat flour comprises the following steps: clearing wheat material, removing impurities in the wheat material, then rinsing to obtain wheat grains, carrying out heat treatment for sterilizing, killing enzyme and drying, and then crashing the wheat grains, wherein various known treating methods, such as a microwave heating method or a hot-air drying method can be adopted in the heat treatment method. As the optimal schemes, the water content of the rinsed wheat grains is 15-20 percent, and the water content of the wheat grains subject to heat treatment is below 14 percent. The invention has the advantages that: (1) the process flows are shortened; (2) the quality of the wheat bran is ensured by the rapid heat-moisture treatment, the shelf life is prolonged, and the problem that the wheat bran is difficult to crash is also solved; (3) the nutritional components in the whole wheat flour are stabilized, and the nutritional value of the product is improved.

The invention discloses a method for stabilizing the wheat bran specially used for the whole wheat flour, which is mainly characterized in that: the wheat bran is treated by steam and dried by the ultraviolet microwave so that the wheat bran is stabilized. Due to the adoption of the method, the activity of the lipase and the lipoxygenase in the wheat bran can be reduced significantly, and the storage stability of the wheat bran can be improved significantly. In addition, the treated wheat bran has little difference from the non-stabilized wheat bran in colour and organoleptic quality, the content of total phenols in the treated wheat bran is increased slightly, and the antioxidant activity of the treated wheat bran is improved obviously. The method is simple and practical, has an obvious effect and effectively solves a series of problems of the existing method for stabilizing the wheat bran that the equipment has high cost, the operation process is burdensome and complicated, the wheat bran has poor storage stability, the colour of the stabilized wheat bran is dark, the efficacy and the activity are lost, and the stabilized wheat bran is not suitable for producing the whole wheat flour, thereby creating the conditions for producing the high-quality whole wheat flour with long shelf life.

The invention relates to a food and a processing technique thereof, and discloses a method for preparing the expanded wheat bran flour. The method comprises the steps of adding water to the wheat bran which is a raw ingredient to obtain expanded bran, wherein the amount of water added accounts for 10%-20% of the weight of the wheat bran; drying to obtain the expanded bran with water content accounts for less than 14% of the weight of the expanded bran; and super-finely pulverizing at the temperature of -10 DEG C to -35 DEG C. The invention further discloses the expanded wheat bran flour prepared by the method and an application thereof. Whole meal made of the fine wheat bran flour has good quality and palatability, prolongs the service life of the whole meal with equal service life to flour at room temperature.

The invention discloses a processing method of non-fried coarse grain instant noodle, belonging to the technical field of food processing and manufacturing. The method of the invention takes whole wheat flour, buckwheat flour and oat flour as main raw materials and prepares the instant noodle by dough milling, curing, complex rolling, two-stage extrusion forming, three-stage high-temperature drying and cooling at room temperature. By adopting the non-frying technique of two-stage extrusion forming and three-stage high-temperature drying in the production technique, the processing method can effectively keep the nutrient content in coarse grain, and effectively guarantee the water reabsorbing capacity, taste, fineness and smoothness. The non-fried coarse grain instant noodle produced by the method has reasonable and balanced nutrition, exquisite taste, good water reabsorbing capacity and high nutritive value and is easy to be digested and absorbed.

A dog biscuit is disclosed for controlling malodorous breath in dogs. The dog biscuit includes about 8-12 parts by weight whole wheat flour, about 4-6 parts oat bran, about 2-3 parts non-fat dry milk, and about 2-3 parts brown rice flour. The dog biscuit also includes water, vanilla extract, parsley, alfalfa powder, vegetable oil, peppermint extract, tarragon, peppermint leaf powder, and spearmint leaf powder. The vegetable oil includes an antioxidant and is preferably sunflower oil. The parsley is preferably fresh parsley, and the ratio of parsley to whole wheat flour is about 1:4 by weight. The dog biscuit is readily eaten by dogs and effectively neutralizes malodorous breath in them. Also part of the invention is a method of making the dog biscuit.

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 method for processing wheat and producing whole wheat flour by using a steam blasting technology. According to the method, the wheat is subjected to steam blasting treatment, and in the steam blasting process, the temperature is controlled to be 143-180 DEG C and the pressure is controlled to be 0.4-1.9MPa, the process is maintained for 5-20min, and then the blasting is performed instantly to obtain blasting-state wheat, and the whole wheat flour is further prepared. Through processing the wheat by using the steam blasting technology, the wheat can absorb the moisture in the steam, thereby reducing the mechanical strength of wheat bran, the wheat is likely to be peeled and crushed in mutual extrusion, rubbing and collision. In addition, due to the adoption of the pressurizing high-temperature treatment, the problems that the wheat bran is rough and unsmooth, has strange odor, is difficult to digest and the like, are solved.

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 discloses a preparation method of a superfine grinding composite nutrient whole wheat flour and relates to the food processing field; the invention solves the problems that the existing whole wheat flour which is formed by the following steps that the wheat is ground directly or wheat bran separated is ground again and then reduced into the flour has a large amount of residue, the size of the ground granule is not ideal and the high temperature generated in the grinding leads the ground materials to be modified so as to cause poor taste, and the like; the preparation method takes the wheat as raw materials and comprises the following steps of clearing and wetting the wheat, purifying the wheat and tempering, removing the skin, drying, sterilizing, fine grinding with high efficiency, preparing composite homogenerous matters, sterilizing a storage bin, measuring and packing; the superfine grinding composite nutrient whole wheat flour produced by the preparation method has smooth and fine taste, reasonable nutrition proportion and safe and reliable eating, saves the resources and further improves the additional value of products.

A filled pastry having a cooked dough shell and a filling. The cooked dough shell is made from raw dough that includes whole-wheat flour, wheat bran, sweetener, shortening, and water and can have an appearance and flavor that is similar to graham crackers. The filling is prepared from a material that is distinct from the dough shell. The filling is substantially retained within the dough shell. An interface between the dough shell and the filling minimizes moisture migration.

The invention relates to the technical field of leisure food, particularly discloses fried and puffed food and further discloses a preparation method of the fried and puffed food. The fried and puffed food is prepared from raw materials in parts by weight as follows: 6-8 parts of corn flour, 2-4 parts of wheat flour, 0.5-1 part of whole wheat flour, 0.5-1 part of whole oat powder, 0.9-1.3 parts of white sugar powder, 0.03-0.05 parts of edible salt, 0.1-0.3 parts of calcium carbonate and 0.9-1.1 parts of water. Through scientific and reasonable material selection and preparation, the fried and puffed food has the advantages as follows: the food is regular and uniform in shape, has the strong three-dimensional sense and tastes crisper than ordinary puffed products; natural cereals such as the corn flour, the wheat flour, the whole wheat flour, the whole oat powder and the like are used as the raw materials, and the food is comprehensive in nutrition and healthy; various flavors can be blended by adding different edible flavorings such as a milk flavoring during frying, and requirements of more consumers are met.

Bean dreg biscuits comprise, by weight, 30-50 parts of whole wheat flour, 15-20 parts of oatmeal, 10-20 parts of milk powder, 5-10 parts of pearl powder, 2-5 parts of hawthorn berry powder, 2-3 parts of atractylodes macrocephala koidz, 1-2 parts of lily, 1-2 parts of kudzu vine root, 1-2 parts of boxthorn leaves. 2-3 parts of bean dregs, 5-8 parts of black rice, 5-10 parts of eggs, 10-15 parts of dried meat floss, 5-10 parts of yeast powder, 10-15 parts of cream and 10-20 parts of white granulated sugar. The bean dreg biscuits containing pearl powder have a beautifying effect and are favored by many consumers. With the traditional Chinese herbal medicinal ingredients added, the biscuits are different from traditional biscuits and are beneficial to the health of human bodies. The bean dreg biscuits have the advantages of the traditional biscuits and effects of beautifying and keeping the health of human bodies.

The invention provides an improved flour food. The improved flour comprises dietary fiber, whole wheat flour dietary fiber and amylose extracted from corn, potato, sweet potato and rice; the flour can be made into fine dried noodles, dumplings, gruel, bread, pastry, cake, steamed bread and so on. The food has low glycemic index, can satisfy health and nutrition of human body, delay the sugar absorption, effectively control blood sugar in diabetes patients, make the glycolated hemoglobin restore to normal value; the food with low glycemic index can reduce load of pancreatic islet, recover pancreatic islet function, secrete insulin resistance and protect B cell; the food with low glycemic index supplies high-nutrition content natural food to diabetes patients with nutrition utilization obstacle and nutrition deficiency caused by metabolic disorder; the invention is a kind of convenient health food.

The invention belongs to the field of food processing, and particularly relates to a low-sugar tartary buckwheat biscuit and a making process thereof. The low-sugar tartary buckwheat biscuit is characterized in that ingredients of the biscuit include, by weight, 20-65 parts of wheat flour, 12-40 parts of whole-wheat flour, 5-25 parts of tartary buckwheat flour, 1-15 parts of barley flour, 1-15 parts of rye flour, and 1-10 parts of oatmeal, and further, 8-25% of vegetable oil, 0.1-10% of olive oil, 1-15% of butter, 1-10% of milk powder, 25-45% of maltitol, 1.5-4.5% of complex leavening agent, 0.1-5% of sesame, 10-12% of water, and one of 0.1-10% of okra powder, 0.05-10% of tricholoma matsutake powder and 0.02-5% of truffle powder are added into the ingredients by mass. The low-sugar tartary buckwheat biscuit is a food for enriching dietary supplement variety for diabetic patients, provides daily nutrition and also helps the diabetic patients to control postprandial blood sugar well.

The invention relates to a whole wheat flour, a raw material formula for making a whole wheat flour steamed bread, and the whole wheat flour steamed bread and a making method thereof. The whole wheat flour steamed bread provided by the invention is rich in wheat dietary fiber and vitamins and overcomes the problems of a small size, poor taste and hard quality of traditional whole wheat flour steamed breads.

The invention discloses a food composition and application thereof. The food composition comprises whole wheat flour, wheat flour and bean flour, wherein a weight ratio of the wheat flour to the whole wheat flour is 1-4: 1, and each 100 g of the composition contains 0.2 to 1.2 g of lysine and 6 to 12 g of dietary fiber. The composition contains rich amino acid and dietary fiber, overcomes the problem of unbalanced intake of dietary nutrients of consumers at present and the disadvantages of rough mouthfeel and poor taste of whole grain food, and is beneficial for maintaining and/or improving health of consumers.

The present invention relates to process of producing whole wheat flour. The production process includes the following steps: adding water to wheat material to moisten; milling to eliminate outer coat, repeated grinding and sieving to obtain flour of the required fineness, crushing the bran in a pan crusher and sieving to required fineness, mixing the flour and the bran powder, packing, etc. The production process features the re-crushing of bran and the whole wheat flour has high nutritious value and is easy to be absorbed by human body.

The invention discloses a wheat composite flour and a preparation method thereof. The flour is prepared from the following raw materials in parts by weight: 200-300 parts of whole wheat flour, 10-15 parts of japonica rice, 5-8 parts of betel nut taro, 6-10 parts of sargassum fusiforme, 6-8 parts of balsam pear, 5-10 parts of green money willow, 2-3 parts of hairyvein agrimonia herb and bud, 1-2 parts of sunflower leaves, 1-2 parts of a snakegourd fruit powder, 2-3 parts of cactus flowers, 1-2 parts of ginseng flowers, 2-3 parts of folium mori, 1-2 parts of potentilla discolor bunge, 2-3 parts of pumpkin vines, 5-8 parts of tremella powder, 4-6 parts of lentil and 3-6 parts of cucumber seed powder. The flour provided by the invention contains nutritional ingredients such as the betel nut taro, the green money willow and the like and has the effects of enriching nutrition, tonifying and nourishing the kidney, strengthening the spleen, nourishing the stomach, and reducing blood pressure and cholesterol, and is beneficial to people's physical health; moreover, various beneficial ingredients of traditional Chinese medicines are added into the formula; the compatibility is reasonable, the efficiency of health protection is enhanced, the processed wheat flour food is enabled to have the functions of easy digestion and absorption, and the cholesterol and blood pressure are lowered.

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 bread and its preparation process, wherein the end product is prepared from main ingredients, water, hop fermentation liquor and auxiliary materials through mixing, fermenting and baking, the main ingredients include whole wheat flour, naked oat flour and oat flakes, buckwheat flour, millet flour, maize flour, soybean flour and green bean flour, the auxiliary materials include sugar, fresh milk, fruit material, cream, hen's eggs, table salt, vitamin sodium and L-lysine hydrochlorates. The preparing process consists of batchingthe main ingredients and auxiliary materials by weight, mixing, charging hop fermentation liquor, fermenting five times, charging water and baking.

The whole wheat flour producing process includes puffing wheat bran after producing flour in a puffing machine at 120-130 deg.c, crushing the puffed wheat bran in a crusher to 80-100 mesh, and final mixing crushed wheat bran and flour in the ratio of 20-30 to 100. The present invention features the whole wheat flour with comprehensive nutritious components and rich fiber benefiting human body; the simple production process with low cost; the solution of the technological problem of crushing wheat bran and eliminating its bad smell; and making whole wheat flour tasty and easy to digest.

The invention relates to a biscuit for improving children intelligence and is characterized in that the biscuit is made from concentrated extract of longan pulp, sea buckthorn, Polygonatum kingianum, Poria and Lophatherum gracile, lysine, calcium carbonate, whole wheat flour and skimmed milk powder.

The invention discloses a preparation method of purple sweet potato whole wheat flour, and the preparation method comprises the following steps of: screening, cleaning, peeling, protecting color, cutting into slices, fixing color, blanching by steam, carrying out microwave drying, carrying out superfine grinding, packaging, dividing bags and the like. The purple sweet potato whole wheat flour prepared by the method is good in color and luster, less in nutritional ingredient loss, long in storage life, fine in particles, and good in mouth feel. The invention further discloses a noodle prepared by utilizing the purple sweet potato whole wheat flour, wherein the noodle is high in nutritional ingredients, good in mouth feel and convenient to eat.