12 results about "Gluten" patented technology

The invention belongs to the technical field of food processing, and provides bran-free grain noodles. The bran-free grain noodles are made from the following raw materials in parts by weight of 1.0-1.2 parts of bran-free cereal powder, 0.05-0.1 part of mucedin-free plant protein powder, 0.01-0.02 part of yeast powder, 0.01-0.05 part of TG enzymes, 0.01-0.05 part of lactobacillus plantarum powder,0.01-0.03 part of table salt, 0.01-0.02 part of a flour improver and 0.5-0.6 part of water. The raw materials are in cooperation in proportion, so that the viscoelastic properties of bran-free graindough can be increased, and the chewiness and the tenacity of the dough can be increased; and therefore, the finally-made noodles are low in breaking rate, rich in nutrients, good in mouth feel and good in flavor.

The invention provides noodles with a blood glucose reducing efficacy and a preparation method of the noodles. The noodles are prepared from the following components in parts by weight: 40 to 70 parts of buckwheat powder, 30 to 60 parts of low-gluten flour, 5 to 10 parts of vital gluten, 1 to 5 parts of L-arabinose, 0.4 to 2 parts of cortex cinnamomi powder, 0.3 to 2 parts of mulberry leaves powder, and 0.05 to 1 part of nutritional yeast powder; and the noodles are prepared by virtue of powder mixing, dough kneading, forming, drying by cold air, drying by hot air and air cooling. The noodles can reduce the postprandial blood glucose of an eater, can meet the particular requirements of diabetes patients and people needing to control the blood glucose, and have a taste similar to that of the traditional noodles, the preparation method is simple, the dough kneading can be directly carried out without curing, and the noodles are formed by virtue of a traditional tabletting, slitting and extruding way, simple in processing, good in shape and suitable for the industrialized mass production.

The invention discloses a green crab fodder and a simple preparation method thereof. The green crab fodder is prepared from 35%-45% of fish meal, 8-15% of shrimp shell powder, 4-6% of sepia powder, 8-12% of peeled bean pulp, 18-25% of high gluten flour, 1-3% of monocalcium phosphate, 2-3% of fish oil, 2% of multidimensional ore and 1-2% of compound adhesive, wherein the compound adhesive is prepared from xanthan gum, sodium carboxymethylcellulose and sodium alginate in proportion. An extruding particle pelletizing method and a simple steam curing method are adopted for curing and bonding the compound adhesive and starch components in the fodder provided by the invention under high temperature, so that the degree of gelatinization is greatly promoted; the prepared fodder has complete nutrition and high water stability, can be used for replacing cured fodders, can be prepared and popularized under simple processing conditions and is capable of reducing energy consumption of production; the formula is optimized, the compound adhesive is added and a simple curing process is adopted, so that the fodder is capable of solving the problems of low water stability, low efficiency of feed utilization, higher bait coefficient and water pollution of the present green crab fodder; the technology according to the invention is simple and the prepared fodder, compared with the traditional fodder, is more environment-friendly and is higher in use ratio.

The invention discloses qi-tonifying health care bread and a making method thereof. The qi-tonifying health care bread and the making method thereof have the advantages that food materials such as ginseng, roasted rhizoma atractylodis macrocephalae, white poria cocos and honey-fried licorice roots which achieve homology of medicine and food and health care and have the effect of tonifying qi are added; mineral substances and vitamins which have the effects of increasing nutrition and improving the health care effect are added; dried Chinese dates, dried longan pulp and dried litchi fruit are added to increase nutrition, cover the drug smell, improve the health care effect and enlarge application of the dried fruits in the bread; L-lysine is added to increase the nutrition and increase the protein use rate; vital gluten, a dough composite modifier and seasoning spices are added to compensate the bread quality decline caused by addition of the raw materials, and the protein content is greatly increased by means of the vital gluten; different technology processing such as cutting into pieces or crushing into powder is conducted on partial raw materials according to the different characteristics of the raw materials. The made product accords with a current bread criterion and has the advantages of being rich in nutrition, high in protein use ratio and capable of tonifying qi.

The invention provides mango, banana and purple sweet potato crispy-coating moon cakes and a making method thereof, and belongs to the technical field of food processing. The mango, banana and purplesweet potato crispy-coating moon cakes comprise cake coatings and fillings, wherein the cake coatings comprise water-oiled coatings and oil coatings, the water- oiled coatings consist of 40-50 parts of low-gluten flour, 20-30 parts of strong flour, 20-25 parts of peanut oil, and 15-20 parts of water; the oil coatings consist of 30-40 parts of low-gluten flour, 30-40 parts of strong flour, and 30-40 parts of peanut oil; and the filling consists of 20-30 parts of mango flesh, 30-40 parts of bananas and 45-55 parts of purple sweet potatoes. The making method comprises four steps of preparing thefillings, preparing the cake coatings, stuffing the filling for shaping and performing baking. The made mango, banana and purple sweet potato crispy-coating moon cakes are fragrant and mellow in mouthfeel, little in sugar, little in oil, and rich in nutrition, have the health-care functions of reducing cholesterol, preventing cardiovascular diseases, high blood pressures and atherosclerosis, andare health-preserving moon cakes.

The invention discloses a production method of canned instant gluten, and relates to the technical field of food processing and production. The method comprises the steps of gluten production, seasoning, canning, exhaust sealing, sterilization and cooling. The method processes a highly-perishable plant high-protein product into a vegetarian health food which is rich in elasticity and juicy and delicious, can be stored for a long time, and is convenient and ready to eat. The method adds a delicious food to people who enjoy vegetarian diet.

The invention discloses a yellow pear skin black rice chiffon cake and a preparation method thereof. The cake consists of the following components in parts by weight: 1-5 parts of yellow pear skin powder, 30-50 parts of black rice flour, 0-10 parts of low-gluten flour, 10-15 parts of corn starch, 40-50 parts of white granulated sugar, 25-35 parts of milk, 140-160 parts of eggs, 30-40 parts of cornoil and 0.5-2 parts of an acidity regulator, wherein the yellow pear skin powder is prepared by pulping and freeze-drying. The yellow pear skin powder is prepared by carrying out freeze-drying treatment after carrying out pulping, and during preparation, low-temperature freezing is carried out first, then vacuum freeze-drying is carried out, and crushing and sieving are carried out after freeze-drying. According to the invention, the black rice flour and the selenium-rich yellow autumn pear skin powder are combined with a traditional chiffon cake manufacturing process to prepare the cake which is attractive in color, rich in fragrance of black rice flour, good in flavor and rich in nutrient substances.

The invention discloses an efficient environment-friendly antibiotic-free aquatic feed and a preparation method thereof, and relates to a production process of an aquaculture feed and a product formula of the aquaculture feed. The antibiotic-free aquatic feed comprises, by weight, 35 to 45 parts of spinach, 12.5 to 17.5 parts of corn oil, 10 to 15 parts of imported steam fish meal, 18 to 26 partsof whey powder, 11 to 19 parts of fermented soybean meal powder, 15.5 to 18.5 parts of high-gluten flour, 1.5 to 3.5 parts of blood meal, 5.5 to 7.5 parts of shrimp shell powder, 14 to 17 parts of soybean meal, 3 to 12 parts of cottonseed meal, 10.5 to 17.5 parts of rapeseed meal, and 0.55 to 0.75 part of wall-broken chlorella powder. The feed disclosed by the invention is stable in raw material source and low in price, and can meet all nutritional requirements of net cage and pond culture of aquatic products such as fishes, so that the fishes grow rapidly, the feed conversion rate is high, the color is bright, the culture benefit is relatively good, antibiotics are not contained, and the quality of the aquatic products is improved.

The invention discloses a tilapia mossambica larva starter feed and a preparation method thereof. The tilapia mossambica larva starter feed comprises the following components in parts by weight: 50-65parts of mussel powder, 20-40 parts of dried porcine soluble, 1-6 parts of hippophae rhamnoides fruit powder, 1-5 parts of vital gluten, 1-5 parts of sodium copper chlorophyllin, 0.1-0.5 part of choline, 0.5-2 part of calcium dihydrogen phosphate, 0.5-2 part of vitamin premix, 0.5-2 part of mineral premix and 2-6 parts of grease. According to the invention, the tilapia mossambica larva starter feed is rich in nutrition, good in food calling performance, easy to eat by the tilapia mossambica larva, good in palatability and easy to digest by the tilapia mossambica larva; and the survival rate of the tilapia mossambica larva and the development and growth level can be improved by eating the tilapia mossambica larva starter feed.

The invention relates to a method for improving the elastic modulus of waxy barley leavened bread by using lipase, and belongs to the technical field of food processing. Waxy barley flour, high-gluten wheat flour, granulated sugar, yeast and lipase are added into a stirring cylinder and uniformly mixed; ice water is added into the stirring cylinder, and the mixture is continuously stirred until a gluten film of dough is formed; salt and shortening are added, the mixture is continuously stirred until an uniform and transparent thin film is formed; the dough is taken out and allowed to stand still, cut, rounded, leaved to rise and baked, and finally finished products of the bread can be produced. The waxy barley flour is used as the raw material to increase the nutrition of the products, the lipase is added into the waxy barley flour dough to increase the strength, the extensibility and the elasticity of the waxy barley flour dough, and increase the specific volume of the finished products. The lipase's emulsifying property and the complexing property with amylose are utilized to improve the elasticity and the leavening stability of the waxy barley flour dough and delay the aging of starch, so as to furthermore improve the texture and the taste of the finished products and obtain the waxy barley leavened bread with uniform and fine internal structure and stable shelf life.