14 results about "Wholemeal flour" patented technology

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.

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.

The utility model relates to the processing technology field of black wheat, specifically relates to a flour mill for black wheat wholemeal flour processing, the top import of flour mill is connected with the feed frame, and the top of feed frame is equipped with the top frame of support frame fixed connection, one side of support frame is fixedly connected with the side board, and one side of side board is fixedly connected with the driving motor through the bolt, and the inner wall between one side of side board and support frame is rotatably connected with screw rod, and one end of screw rod penetrates side board and is transmission connection with driving motor output shaft. Effectively solve the existing technology in the process of black wheat wholemeal flour processing mill in the process of feeding, the problems of poor feeding, easy to block, material accumulation and so on, wherein, the screw rod and the nut seat cooperate and drive the combing plate to reciprocate along the inside of the top frame, the accumulated state of black wheat can be uniformly combed, so that it is dispersed and falls, and the problems of interrupted or blocked discharge caused by local accumulation are avoided.

[Problem] To provide: a method for masking the grain odor of Job's tears; a method for producing a whole grain flour of Job's tears having reduced grain odor; and a whole grain flour of Job's tears. [Solution] The grain odor of Job's tears is masked by mixing at least a predetermined acidic substance or alkaline substance with Job's tears. A whole grain flour of Job's tears having reduced grain odor is produced by performing a step for mixing at least a predetermined acidic substance or alkaline substance with Job's tears. The whole grain flour of Job's tears according to the present invention has at least a predetermined acidic substance or alkaline substance mixed therein.

This invention relates to the field of grain food processing, specifically to a formula for a health-promoting grain product that is both food and medicine. By weight, it comprises 80-120 parts whole grain powder, 4-9 parts goji berry powder, and 3-6 parts black sesame powder. The whole grain powder is selected from one or more of whole wheat flour, oat flour, quinoa flour, black rice flour, brown rice flour, buckwheat flour, and highland barley flour. The formula may also include red date powder, fox nut powder, lotus seed powder, chia seed powder, pumpkin seed powder, and xylitol as needed. This invention, by combining goji berry powder and black sesame powder with the whole grain powder in specific amounts, achieves a balance between satiety and metabolic stability in the product without adding exogenous sugar-controlling modifiers, resulting in a natural taste and prominent grain flavor.

The present application belongs to the technical field of food processing, and particularly relates to a colored wheat flour product based on exogenous protein and sourdough fermentation and a preparation method thereof. The preparation method of the colored wheat flour product provided by the present application comprises the following steps: uniformly mixing and stirring colored whole wheat flour, sourdough, exogenous protein and water to obtain a intermediate dough; the exogenous protein is selected from soybean protein isolate, yeast protein and isolated whey protein; the intermediate dough is subjected to cold storage fermentation treatment, and then the intermediate dough is uniformly mixed and stirred with colored whole wheat flour, yeast, water and edible alkali to obtain a main dough; the main dough is subjected to division, shaping, then proofing and steaming, and the colored wheat flour product is obtained. The process strategy of sourdough fermentation combined with the addition of exogenous protein can synergistically improve the quality characteristics, antioxidant capacity, polyphenol content and amino acid balance of the flour product, and improve the utilization rate of polyphenols and proteins in the in vitro digestion process, and is suitable for development as a high-nutrition and easy-to-digest staple food product.

The application discloses a method for producing nutrient-rich wheat flour and colored wheat whole wheat products, and the preparation method of the wheat flour comprises the following steps: cleaning wheat; preparing cold plasma activated water; moisturizing and germinating colored wheat; directly milling the germinated colored wheat to obtain nutrient-rich wheat flour; wet-milling the germinated colored wheat to obtain wheat slurry; inoculating lactic acid bacteria and enzymes for fermentation; flash drying to obtain colored wheat whole wheat flour; concentrating the wheat slurry to 30-35% of moisture to form an extrudable dough, and feeding the dough into an extruded noodle machine to be extruded into noodles through a noodle mold; and adopting a stepped low-temperature hot air drying step to prepare the noodles. The application can efficiently enrich specific nutrient components in colored wheat, realize high-nutrition retention of flour products, improve the purity and color of the flour, and reduce the energy consumption in the preparation and processing links.

The invention belongs to the technical field of food processing, and particularly relates to compound cereal high-fiber rice crust enriched with GABA through fermentation and a preparation method of the compound cereal high-fiber rice crust. The method comprises the following steps: fermenting lactobacillus plantarum and lactobacillus brevis to prepare a compound lactic acid bacteria starter; mixing brown rice flour, whole wheat flour, oat flour, buckwheat flour and germinated brown rice flour with sodium glutamate and glucose, spraying the fermentation suspension for anaerobic fermentation, drying and crushing to obtain a fermented grain base material; respectively dissolving a chlorogenic acid chitosan-carboxymethyl starch copolymer and a cinnamon acylation modified rice bran protein-stevioside compound in warm water to obtain dispersion liquid, and mixing the dispersion liquid with a fermented grain base material, coconut oil, edible salt, konjac powder, inulin and calcium carbonate to prepare dough; and performing tabletting, cutting, steaming, segmented baking, cooling and nitrogen-filled packaging. The gamma-aminobutyric acid content and the dietary fiber level of the rice crust are remarkably improved, the taste and the antioxidant stability are improved, and the product is crisp and delicious and is suitable for functional food development.

The application discloses a preparation method of whole wheat flour with controlled lipase and lipoxygenase activity, and relates to the technical field of whole wheat flour processing and storage. The method comprises the following steps: adopting DBD plasma to treat the bran of wheat grains, and then directly grinding the wheat grains to obtain the whole wheat flour. The method controls the lipase and lipoxygenase in the bran of the wheat grains, thereby stabilizing the whole wheat flour, prolonging the storage period of the whole wheat flour, and improving the nutritional quality and processing quality of the whole wheat flour. The DBD plasma treatment is performed at a power of 300-500 W for 60-180 s.

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.

This invention relates to a hand shampoo powder comprising at least a mixture of starch, oil, polysaccharide, and whole wheat flour. The invention also relates to a method for preparing the hand shampoo powder, wherein the mixture comprising at least starch, oil, polysaccharide, and whole wheat flour is mixed at a temperature of 0°C to 50°C and under ambient pressure. Furthermore, the invention relates to the use of the shampoo powder for cleaning hands without the use of water, and its use as a first-aid food.