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526results about How to "Increase nutritional content" patented technology
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Vertical juicer with compression strainer device
InactiveUS20130074708A1Output maximizationIncrease nutritional contentJuice extractionEggs preservationGear systemEngineering
A vertical juicer adapted to extract juice from a food including a bowl and a motor connected to the bowl. The vertical juicer also has a filter disposed in the bowl, an auger disposed in the filter, and a brush disposed between the bowl and the filter. A gear system includes a first gear disposed on the auger and a second gear disposed on the brush. Actuation of the auger by the motor causes the auger and first gear to rotate, and rotation of the first gear causes the second gear to rotate. Rotation of the second gear causes the brush to rotate around the filter and remove a food residue from the filter.
Owner:GREENFIELD WORLD TRADE
Horizontal juicer with compression strainer device
InactiveUS20130074707A1Output maximizationIncrease nutritional contentJuice extractionEggs preservationEngineeringMechanical engineering
A horizontal juicer for extracting juice from a food includes a base housing a motor and an extracting unit. The extracting unit is disposed adjacent the base. The horizontal juice includes a compression chamber having at least one first strainer disposed at a first end of the compression chamber, at least one second strainer disposed at a second end of the compression chamber. An intermediate portion is disposed between the at least one first strainer and the at least one second strainer. An auger is disposed in the compression chamber. The auger has a blade disposed spirally around a first end of the auger and a plurality of ribs disposed at a second end of the auger.
Owner:GREENFIELD WORLD TRADE
Production process of germ and corn composite nutritional powder and product of production process
ActiveCN102754764AIncrease nutritional contentIncrease the content of gamma-aminobutyric acidFood preparationNutritive valuesAdditive ingredient
The invention relates to a production process of germ and corn composite nutritional powder and the product of the production process, and belongs to the technical field of food processing. The production process is characterized in that mixing corn which sprouts in stress with wheat germ which is subjected to microwave enzyme inactivation; performing extrusion and superfine grinding to prepare germ and corn meal; adding carrot meal, spirulina meal, white granulated sugar, maltodextrin and vegetable fat powder into the germ and corn meal; and sterilizing and packaging to prepare the germ and corn composite nutritional powder. The production process is simple and high in industrial degree, so that the germ resource can be further utilized, corn can be completely utilized, and the additional value of agricultural products can be increased. The germ and corn composite nutritional powder produced by the production process is good in dissolubility, fine in taste and high in nutritional value, is rich in gamma-aminobutyric acid, glutathione, octacosanol, dietary fiber and other components, has the functions of improving brain functions, calming nerves, improving sleeping, resisting oxidation, delaying senescence, improving body immunity and the like, and is an ideal health-care nutritional food, wherein the content of gamma-aminobutyric acid in the product is between 20 and 60mg / 100g.
Owner:JIANGSU HENGHUI FOOD CO LTD
Preparation method of nutrition porridge mixing brown rice and quinoa
InactiveCN106360349AHas a lifting effectIncrease nutritional contentNatural extract food ingredientsFood ingredient functionsAdditive ingredientPotassium
The invention provides a preparation method of nutrition porridge mixing brown rice and quinoa. The brown rice is used; the nutrition ingredients of cereal are improved; the brown rice is pretreated; firstly, the brown rice is frozen at -5 DEG C, so that the rice grain tissues are slightly damaged; bee-ball-shaped small holes are formed; then, the brown rice is treated in a pre-prepared treatment solution; active ingredients in the treatment solution are soaked into the brown rice; the nutrition value of the brown rice is improved; the prepared treatment solution has the main ingredients of bananas, loquats and paper mulberry fruits, wherein the bananas and the loquats are common fruit and have high nutrition values; the bananas contain rich potassium and magnesium; the potassium can prevent the blood pressure rise and muscle spasm; the magnesium has the effect of eliminating fatigue; a good excise function improving effect is achieved; the paper mulberry fruits can be eaten and can also be used as traditional Chinese medicine after being treated; good bone and muscle strengthening effects and sterilization effects are achieved; after the mixed use, the effect on improving the movement excise of the frequent excise taking people groups is obvious.
Owner:李志军
Litchi vinegar drink and preparation method thereof
ActiveCN102524865AGood biological stabilityShorten clarification timeFood preparationBiotechnologyPectinase
The invention relates to a litchi vinegar drink and a preparation method of the litchi vinegar drink. The preparation method comprises the following steps: crushing pulp of fresh litchi fruits after removing fruit shells and seeds, juicing, adding acid and pectinase, standing to improve clarity at low temperature, filtering the supernatant with a cross flow filter and then storing in a freezing tank at low temperature; warming the clear juice to 20-25 DEG C, inoculating wine active dry yeast to perform alcoholic fermentation; adding lactose and inoculating active dry Lactobacillus bulgaricus to perform lactic acid fermentation at 20-25 DEG C, inoculating acetic acid bacteria to perform surface acetic fermentation at 20-25 DEG C, and removing microorganism in fermented mash with a cross flow filter to obtain original litchi vinegar; mixing the original litchi vinegar, clear litchi juice, honey, isomaltooligosaccharide, citric acid, tartaric acid, malic acid and pure water in a certain ratio; clarifying, filtering, deoxidizing, membrane filtering and filling to obtain the litchi vinegar drink. The method of the invention is unique in that the fermentation process employs multiple microbial strains, low temperature and long period, so that the litchi vinegar drink prepared by the method has rich fruity flavor of litchi and strong taste, integrates the nutritional and health care functions, and is a novel nourishing, skin caring and pollution-free green drink.
Owner:广东帝浓酒业有限公司 +1
Method for making passion fruit vinegar
The invention relates to the technical field of food brewing, in particular to a method for making passion fruit vinegar by using passion fruit as a main raw material. The method specifically comprises following three steps: (1) the passion fruit is juiced to obtain passion fruit juice, then pectinase is added to the passion fruit juice, the sugar degree of the passion fruit juice is regulated, and the passion fruit juice is sterilized; (2) the passion fruit juice is subject to alcohol fermentation and acetic acid fermentation to obtain an initial product of the passion fruit vinegar; (3) the initial product of the passion fruit vinegar is aged, and then a finished product of the passion fruit vinegar can be obtained. The finished product of the passion fruit vinegar, which is made through adopting the method, has the advantages of well retention of nutritional components, greasing and natural taste, no bitter taste, steady quality and bright color; and meanwhile, as no artificial preparation is added to the passion fruit vinegar, the natural flavor of the passion fruit can be better retained.
Owner:CHONGQING UNIV
Healthcare yogurt and preparation method thereof
The invention discloses healthcare yogurt and a preparation method of the healthcare yogurt. The healthcare yogurt is prepared by fermenting the materials in parts by weight as follows: 33-50 parts of an aqueous extraction liquid of a medical and edible dual-purpose plant, 50-66 parts of milk, 8-10 parts of cane sugar and 3-6 parts of yogurt zymophyte. The invention further discloses natto healthcare yogurt and a preparation method of the natto healthcare yogurt. The preparation method of the natto healthcare yogurt comprises the steps of mixing, stirring, filling, cooling and after-ripening. The natto healthcare yogurt comprises the materials in percentage by weight as follows: 40%-50% of medical and edible dual-purpose plant yogurt, 20%-30% of natto; 15%-20% of fruits, 5%-8% of functional sugar, 0.05%-1% of a stabilizing agent and the balance of water, wherein the medical and edible dual-purpose plant yogurt is prepared by fermenting 33-50 parts of the extraction liquid of the medical and edible dual-purpose plant, 50-66 parts of milk, 8-10 parts of cane sugar and 3-6 parts of yogurt zymophyte. According to the prepared healthcare yogurt, the acidity ranges from 90-degree T to 120-degree T, the protein content is higher than 3.5%, and the fat content is smaller than 1.9%.
Owner:JIANGSU FOOD & PHARMA SCI COLLEGE
Pull-type picking, kneading, bundling and bagging machine for straw feed
ActiveCN104904437AGood rigidityGood precise shape and position benchmarkLoadersBalingGrazingEngineering
The invention discloses a pull-type picking, kneading, bundling and bagging machine for straw feed. The pull-type picking, kneading, bundling and bagging machine comprises an integral rack, a picking, kneading and transporting device, a straw smashing filling bin, a straw compacting, bundling and bagging device and a powder transmission system. The innovative technologies such as the picking kneading and transporting device being front-arranged to suspend and hydraulically lift, deep tearing, kneading and smashing processing conducted on coarse hard section head and dense surface of corn straw, straw smashing three-direction hydraulic strong compaction and bundling to transport, straw compaction bundling, automatic packing after manual bagging are adopted, and combination processes of picking and smashing, compacting and bundling, bagging and packing are conducted on corn straw in the field. And the pull-type picking, kneading, bundling and bagging machine for the straw feed has the advantages that the technology is advanced, the structure is reasonable, the production efficiency is high, and the working quality is good. Straw feed compaction bales made by the machine has good sealing environment, microbial fermentation action can also occur in a natural condition, the slaking degree is improved, the nutrition ingredient is increased, and the palatability, the grazing rate and the digestion and absorption rate are improved when cattle and sheep are fed.
Owner:四平市顺邦农机制造有限公司
Edible fungi culture medium and preparation method thereof
InactiveCN102942410AHigh biotransformation rateIncrease nutritional contentFertilizer mixturesFiberSucrose
The present invention discloses an edible fungi culture medium and a preparation method thereof. The preparation method comprises: (1) carrying out a pretreatment on giant knotweed rhizome drug residue, wherein the pretreatment comprises adding water to giant knotweed rhizome drug residue and carrying out enzymolysis; and (2) preparing an edible fungi culture medium, wherein the treated giant knotweed rhizome drug residue is added with quick lime, gypsum, sucrose, cottonseed hulls and wheat bran, and uniform stirring is performed. According to the edible fungi culture medium, a resveratrol mass fraction is more than or equal to 0.1%. a crude protein mass fraction is more than or equal to 6%, a nitrogen-free extract mass fraction is more than ore equal to 30%, and a crude fiber mass fraction is more than or equal to 30%. According to the present invention, a complex enzyme preparation is adopted to carry out fermentation and enzymolysis to improve components of the giant knotweed rhizome drug residue, such that the components are applicable for cultures of pleurotus eryngii, cap fungus, coprinus comatus and other edible fungi.
Owner:JISHOU UNIVERSITY
An electric pressure cooker for finely cooking rice and its control method
ActiveCN102293584AAvoid overcookedGreat tasteAuxillary controllers with auxillary heating devicesPressure-cookersThermodynamicsRice dishes
The invention discloses an electric pressure cooker for finely cooking rice and a control method thereof. The electric pressure cooker for finely cooking rice comprises a cover body, a cooker body, an inner tank, a heating disk, and a control device for controlling the heating disk to heat or stop heating; the control device comprises a soft fire heating process module, a low-temperature water-absorption process module, a medium-temperature water-absorption process module, a big fire heating process module, a sufficient boiling process module and a rick-stewing process module. The control method for finely cooking rice comprises a preparation process, a soft fire heating process, a medium-temperature water-absorption process, a big fire heating process, a sufficient boiling process and a rice-stewing process. In different heating process stages, different control temperatures and heating time are adopted according to the rice characteristics so that each grain of rice can sufficiently absorb water from outside to inside to guarantee the edible quality of the rice grains such as grain form, color, taste, flavor and the like; since the adopted heating manner mainly is an intermittent heating form, the finely cooked rice has better edible quality and contains more nutrient components.
Owner:GUANGDONG LUBY ELECTRONICS
Jerusalem artichoke-soybean fermentation beverage and preparation method thereof
The invention discloses a jerusalem artichoke-soybean fermentation beverage and a preparation method thereof. The beverage contains a jerusalem artichoke-soybean fermentation solution as a main component. The preparation method of the jerusalem artichoke-soybean fermentation solution comprises the following steps of: mixing jerusalem artichoke pulp and soya-bean pulp in a volume ratio of (3-5):1, heating and sterilizing, wherein the obtained mixture is used as a fermentation base material; and then inoculating mixture bacterium of lactobacillus bulgaricus, streptococcus thermophilus, monascus and beer yeast into the fermentation base material according to an inoculating amount of 3-5%, fermenting for 12-20hours at a temperature of 28-32 DEG C, filtering after finishing fermentation and then adding aroma enhancement yeast into the fermentation base material according to an inoculating amount of 1-2%, then fermenting for 48-60 hours again at the same temperature, and filtering a fermentation solution after finishing fermentation to obtain a jerusalem artichoke-soybean fermentation solution. The mass ratio of lactobacillus bulgaricus to streptococcus thermophilus to monascus to beer yeast is 2:2:4:2. The preparation method disclosed by the invention is unique; the obtained beverage has good mouth feel, good appearance and rich nutrition; and the immunity can be improved after drinking the beverage for a long time.
Owner:SHANDONG JIANZHU UNIV
Long-effect compound fertilizer containing sulfur with high nitrogen, production method and application thereof
InactiveCN101519324ANutritional diversityIncrease profitCalcareous fertilisersAgriculture gas emission reductionPhosphoric acidPhosphogypsum
The invention relates to a long-effect compound fertilizer containing sulfur with high nitrogen, a production method and application thereof and belongs to compound fertilizer. The compound fertilizer is characterized in that the compound fertilizer comprises the following raw material components (by weight portion): 50 to 65 portions of carbamide, 20 to 35 portions of dihydrate gypsum (CaSO4. 2H2O), 10 to 25 portions of phosphorite powder (counted by P2O5), and 8 to 12 portions of additives. The invention provides the long-effect compound fertilizer containing sulfur with high nitrogen, which takes industrial wastes as the raw material components, has high nitrogen content, contains S, Ca, P and other trace elements, and has good compatibility with the market-sold fertilizer. The compound fertilizer has the functions of slow release, durable fertilizer effect, high utilization rate, soil improvement and environment protection. The invention also provides the production method, which has the advantages of easy granulation, simple production process and low cost. The compound fertilizer and the method solve the technical problem of difficult granulation of the high-nitrogen compound fertilizer and broaden utilization paths for coal-fired boiler flue gas desulfurizing waste residues and wet-process phosphoric acid waste phosphogypsum.
Owner:WUHAN ZHONGDONG PHOSPHATE TECH
Edible fungus beverage
InactiveCN101467780AReasonable production processIncrease nutritional contentFungiFood preparationNutritive valuesBiotechnology
This invention provides a edible fungi drink, which is prepared by inoculating edible fungi to ferment in the culture medium liquid material having main content of potato liquor via the deep fluid fermenting method, separating fermentation liquor so as to acquire a edible fungi mother solution, performing sterilization to the mother solution, adding syrup and water, then uniformly shaking. This drink is prepared by using the biometric method, with short production period, thereby making the drink have high nutritive value. This drink with pure quality, convenience for eating and low cost is good for body health.
Owner:TIANJIN ZHONGYING HEALTH FOOD
Deerskin glue
The invention discloses a deerskin glue, which comprises the following steps: a. placing hair removed deerskin in the alkaline at 10-11 pH to immerse for 20-48 h; washing to neutral to obtain pure deerskin; b. adding deerskin in the water to boil for 0.5-4 h under 0.15-0.4 Mpa; filtering; condensing filtrate to obtain the deerskin glue liquid; c. adding rock candy, yellow rice wine, soyabean oil, powder-shaped phosphatide with proportion at 12-18: 4-12:12-15:6-8 in the deerskin glue liquid; casting; gelatifying; draining; drying.
Owner:SHANDONG NORMAL UNIV
Method for producing multi-micro health triticale malt powder
InactiveCN101692886AIncrease nutritional contentIncrease the content of trace elementsCultivating equipmentsSoilless cultivationFood additiveWater baths
Owner:LIAOCHENG UNIV
Processing method for drying litchi pulp and longan pulp
The invention discloses a processing method for drying litchi pulp and longan pulp. The method comprises the following steps of: selecting litchi or longan fruits as a raw material, performing blanching and color protecting treatment on the shelled and denucleated pulp, drying the treated pulp by using hot air to obtain a semi-dry product, and performing microwave vacuum drying till the water content of the product is 10 to 15 percent. The product is golden, thick in flavor, sweet and sour and attractive in appearance; the nutritional components are kept well; and the quality of the product is obviously superior to that of the traditional dehydrated litchi pulp or longan pulp product. The processing method has the characteristics of health, environmental friendliness, short production period, low operating cost and high energy utilization rate, and is favorable for improving the market competitiveness of the dried litchi and longan products.
Owner:FUJIAN AGRI & FORESTRY UNIV
Fructus momordicae fermentation liquor and making method thereof
Owner:LIUZHOU JINCHEN TECH
Production method of instant day lilies
Owner:XIHUA UNIV
Fruit anti-staling agent
InactiveCN101416657APrevent mildewPrevent rotFruit and vegetables preservationAbscisic acidPollution
Owner:CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
Paddy field cultivation method for crayfish
InactiveCN107173136AIncrease nutritional contentReduce the cost of farmingClimate change adaptationAnimal feeding stuffWater qualityDragonet
The invention belongs to the technical field of aquaculture and discloses a paddy field cultivation method for crayfish. The paddy field cultivation method is characterized by comprising the following steps of (1) paddy field preparation; (2) crayfish stocking; (3) feeding; and (4) breeding management, including the processes of (a) water quality control, (b) disease control, (c) overwintering management, and (d) catching of finished crayfish. The paddy field cultivation method for crayfish is aided by natural baits, such as hydrilla verticillata and living snails as foods for the crayfish, so that the breeding survival rate, nutrients and taste of the crayfish are improved; cyclic utilization of paddy field substances is achieved by adopting the natural bait of a paddy field ecosystem; and the breeding cost is also reduced.
Owner:刘梦良
Bud (embryo) chrysanthemum tea and processing method
ActiveCN1871928AFresh fruitIncrease nutritional contentPre-extraction tea treatmentTea substituesNutrientBud
A chrysanthemum flower bud tea with rich nutrients and good color, smell and taste is prepared from fresh chrysanthemum flower buds through washing with clean water, microwave heating, drying by hot airflow and packing.
Owner:凌如文
Method for cultivating edible fungi and medicinal fungi by utilizing fresh fungi grass
ActiveCN101699967ASave on energy costsSave production costHorticultureBiotechnologyAdditive ingredient
The invention discloses a method for cultivating edible fungi and medicinal fungi by utilizing fresh fungi grass, belonging to the technical field of biological resource fungi grass cultivation. The invention comprises the following steps: harvesting Jujun grass, pennisetum sinese roxb and napiergrass with machines, utilizing a fungi grass grinder to directly grind the fresh grass into particles, preparing nutrient medium according to a weight ratio, taking the ingredient as raw materials according to the above weight ratio, mixing evenly, bagging or bottling to carry out cultivation of edible fungi and medicinal fungi. In the invention, fresh grass is directly used for cultivating edible fungi and medicinal fungi, thus not only reducing procedures like drying and the like, but also greatly saving consumption of energy, reducing the investment of edible fungi and medicinal fungi cultivated by fungi grass, reducing production technology, increasing the nutrient components directly utilized by plants, thus being an important innovative revolution in the cultivation methods of edible fungi and medicinal fungi currently.
Owner:FUJIAN ZHENGYUAN JUNCAO INT COOP CO LTD
Audio plant treating technology and apparatus
InactiveCN1402964AImprove qualityLarge increase in productionSaving energy measuresHorticulture methodsFertilizerAgriculture
The present invention relates to the audio treating technology and apparatus for plant and is one new agricultural technology and one important inspect of physical agricultural science. Under the guide of plant meridian theory and based on the plant spontaneous audio frequency measured with available laser Doppler effect vibration measuring instrument, a plant audio generator is invented. The generator can produce audio frequency the same as that of plant spontaneous audio frequency for plant to match and absorb. The present invention is matched with foliage trace element fertilizer to resultin yield increasing and quality raising effect. The present invention has no environmental pollution.
Owner:侯天侦
A novel organic compound fertilizer and a preparation method thereof
InactiveCN103641580ARealize comprehensive utilizationImprove fertilizer efficiencyFertilizer mixturesLivestock manureSodium Bentonite
The invention discloses a novel organic compound fertilizer. The fertilizer is prepared from following raw materials in parts by weight: 45-50 of livestock manure, 7-9 of silkworm excrement, 20-23 of rice hull, 11-13 of dry pine needle, 20-25 of sawdust, 10-15 of peat, 15-20 of bentonite, 12-14 of natural zeolite, 5-7 of calcium oxide, 2-4 of magnesium oxide, 10-13 of vinasse, 9-12 of a soil activator and a proper amount of water. The fertilizer is prepared from the livestock manure, the sawdust, the rice hull, and other agricultural and sideline products, thus achieving utilization of waste products, increasing the soil fertilizer efficiency and reducing environment pollution. The silkworm excrement is excrement excreted after silkworms eat mulberry leaves, and contains crude proteins, crude fat, crude fiber, soluble nitrogen-free compounds, ash, etc., and is rich in chlorophyll, vitamin E, K pectin, and the like. The dry pin needle is rich in amino acids, vitamins, a plurality of trace elements, and phytocidin and vitamins, and has functions of diseases prevention and disease resistance, wherein the amino acids, the vitamins, and the plurality of trace elements are essential for growth and development of animals. The peat is rich in nitrogen, potassium, phosphor, calcium, manganese, etc., and is capable of improving a soil hardening phenomenon, and the like, enhancing water retention capability, air permeability, and fertilizer retention capability and increasing nutrients, thus improving the product quality and achieving better economic benefit.
Owner:MAANSHAN KEBANG ECO FERTILIZER
Method for promoting growth of probiotics by adding traditional Chinese medicine components into grain culture medium
InactiveCN106754619APromote growthHigh activityBacteriaMicroorganism based processesBiotechnologyCordyceps
Owner:吉林省浦生泰生物技术有限责任公司
Method for producing a crunchy food product
InactiveUS20090208609A1High in nutrientsSufficient adhesivenessConfectionerySweetmeatsSlurryEngineering
A food producing method used in panning for delivering enhanced nutrition benefits and for decoupling adhesion and texture and the resulting product. First a plurality of center portions are obtained and introduced into a mixer. Then primary slurry is added followed by a dry mix which adheres to said center portions. Next, a secondary slurry is prepared which provides the adhesiveness required to adhere inclusions to the center portion. The use of a secondary slurry allows the decoupling of adhesion and texture whereby a softer product is produced which does not yield a hard, glassy texture.
Owner:FRITO LAY NORTH AMERICA INC
Method for processing preserved fruit
Owner:SHAANXI UNIV OF SCI & TECH
Okra beverage and preparation method thereof
InactiveCN103919211ACompatibility is reasonableExpand the scope of applicable peopleFood ingredient as clouding agentFood shearingSucralosePectin
The invention discloses okra beverage and a preparation method thereof. The okra beverage comprises okra juice and auxiliary material syrup, and comprises the following components by weight percent: 2-6 percent of white granulated sugar, 10-15 percent of kiwi-fruit juice, 5-10 percent of litchi juice, 0.05 percent of vitamin C, 0.05 percent of salt, 0.15 percent of pectin, 0.01 percent of sucralose, 0.06 percent of citric acid, 0.06 percent of DL-malic acid, 0.0001 percent of sodium copper chlorophyllin and the balance being okra juice. The okra beverage has the advantages that 1. nutritional ingredients are well kept; 2. the compatibility of ingredients is reasonable, febrile litchi is adopted to be matched with okra and kiwi fruit, the drug properties are neutralized, and adapt to different individuals, meanwhile, the nutritional ingredients of three main raw materials are fully utilized, so as to play the collaborative care effect, and the applicable people range is greatly expanded; 3. the added ingredients are reasonably used, and the okra beverage is good in appearance quality; 4. the raw material nutrients are kept to the maximal extent by the production technology matched with preferred technological parameters simultaneously when the food safety is ensured.
Owner:JIANGSU GUANGYUAN FOOD TECH GRP
Method for restoring understory vegetation and constructing Lingnan indigenous ground-cover landscape from garden waste and indigenous plants
ActiveCN107094456AReduce usagePromote growthBio-organic fraction processingGrowth substratesPlant collectionPlant variety
The invention discloses a method for restoring understory vegetation and constructing a Lingnan indigenous ground-cover landscape from garden waste and indigenous plants. The method comprises the following steps: collection and treatment of garden waste, fermentation of the garden waste, plant variety selection, plant collection, plant pretreatment, mixing of plants and substrates into substrate blocks, and understory planting of the plants. According to the invention, a low-cost high-efficiency understory indigenous vegetation landscape is constructed on the basis of the preprocessed garden waste in combination with the screened-out favorable indigenous plants.
Owner:东莞植物园
Nutrition strengthened wheat flour
InactiveCN101485348AGreat tasteIncrease the aroma of wheatDough treatmentFood preparationWheat germBaked goods
The invention discloses nutrition-intensified wheat flour, which comprises wheat flour, wherein 3 to 25 weight percent of wheat germ flour is added into the wheat flour. Because wheat germs contain rich nutrient compositions, and particularly have higher content of various vitamins and microelements required by various human bodies, as proved by multi-aspect practices, the addition of the wheat germ flour is 5 to 15 percent of the total weight when various flour products such as flour of cooking food are prepared, and the addition of the wheat germ flour is 10 to 25 percent of the total weight when flour of baking food such as breads, cakes and biscuits is prepared. The nutrition-intensified wheat flour has the effects of not only intensifying the nutrient compositions but also improving the mouthfeel and the wheat flavor of products.
Owner:白臻
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