52results about How to "Not easy to regenerate" patented technology

The invention provides rice milk puddings. The rice milk puddings are prepared from the following raw materials in percentage by weight: 80-85% of milk, 3-10% of rice, 7-10% of white sugar, 1-3% of coffee cream, 1-2% of sweetened condensed milk and 1-2% of a stabilizing agent. The rice milk puddings are made through the steps of pretreating the rice, wherein the pretreatment comprises the steps ofsoaking the rice in hot milk to be kept for 5-100 minutes. Besides, the invention further provides a method for preparing the rice milk puddings. A treatment manner of the rice particularly comprisesthe steps of pretreating the rice, preparing base materials, performing mixed sterilization, performing cooling, performing filling and the like, so that the finished products of the rice milk puddings are prepared. The prepared rice milk puddings disclosed by the invention merge the delicate fragrance of the rice with the flavor of the milk, so that the rice is soft, glutinous delicious, free from sticking, free from retrogradation, and good in stability within the shelf life; and the energy consumption is reduced, and the production cost can be saved.

The invention relates to branched soluble glucose polymers made of starch having an amylose content of at least 30 wt %, preferably 35 wt % to 80 wt %, having a glycosidic linkage alpha-1,6 content of 7% to 10%, preferably 8% to 9%, and a Mw of 50,000 to 150,000 daltons, characterised in that said polymers are resistant to pancreatic alpha amylase, expressed according to a test "B" for a reducing sugar content of 25% to 35%, and a Mw of released products of 6,000 to 12,000 daltons.

The invention belongs to the technical field of rice noodle preparation, and particularly relates to a preparation method for hemp fimble protein rice noddle with a health-care function. The preparation method comprises the following steps that: (1) a base material is prepared, the base material is prepared by mixing hemp fimble protein powder, germinated brown rice flour and rice flour, and the weight ratio of all the components is as follows: 5 to 20 percent of hemp fimble protein powder, 5 to 10 percent of hemp fimble extrusion powder, 5 to 10 percent of germinated brown rice flour and thebalance of rice flour; and the hemp fimble protein powder consists of whole hemp fimble protein powder and hemp fimble protein extrusion powder; (2) a rice dough is prepared, i.e., the base material prepared in step (1) is added with an appropriate amount of additive and water, uniformly mixing and stirring are performed, so that the rice dough is prepared; (3) the rice dough prepared in step (2)is produced into the rice noodle according to the conventional method. The invention adopts used hemp fimble seed meal as material, so the waste resource is sufficiently reutilized. The total contentof protein in the rice noodle prepared by utilizing the processing method can reach 20 percent and even is up to 25 percent, far higher than the protein content of conventional rice noodles in the market.

The invention provides a seasoning composition containing modified starch and a method for making prepared food soup. According to the method, part of seasoner is added to edible oil to be stir-fried; after the seasoner is fished out, other seasoner is added to be stir-fried; then food materials such as bean sprout, potatoes, carrots and / or broccoli are added to the mixture; finally soup for preparing meat, fish and other prepared foods can be made by adding the modified starch to the mixture. The made soup is not prone to anabiosis, moderate in viscosity, mellow and good in taste.

The invention provides rice milk puddings. The rice milk puddings are prepared from the following raw materials in percentage by weight: 80-85% of milk, 3-10% of rice, 7-10% of white sugar, 1-3% of coffee cream, 1-2% of sweetened condensed milk and 1-2% of a stabilizing agent. The rice milk puddings are made through the steps of pretreating the rice, wherein the pretreatment comprises the steps ofsoaking the rice in hot milk to be kept for 5-100 minutes. Besides, the invention further provides a method for preparing the rice milk puddings. A treatment manner of the rice particularly comprisesthe steps of pretreating the rice, preparing base materials, performing mixed sterilization, performing cooling, performing filling and the like, so that the finished products of the rice milk puddings are prepared. The prepared rice milk puddings disclosed by the invention merge the delicate fragrance of the rice with the flavor of the milk, so that the rice is soft, glutinous delicious, free from sticking, free from retrogradation, and good in stability within the shelf life; and the energy consumption is reduced, and the production cost can be saved.

The invention discloses a processing method of whole grain vermicelli. The processing method comprises the following steps of carrying out drying, cleaning, grading, stone removal and milling processes on whole grain, carrying out ultramicro-crushing to obtain whole grain superfine powder having fineness less than 74 micrometers, carrying out adjustment on water content of the whole grain superfine powder until the water content is in a range of 10 to 50%, feeding the whole grain superfine powder with water content of 10 to 50% into an extruder for one-step pasting extrusion noodle forming, setting extrusion conditions, wherein a first zone temperature is in a range of 40 to 60 DEG C; a second zone temperature is in a range of 60 to 80 DEG C; a third zone temperature is in a range of 80 to 120 DEG C; a forth zone temperature of 80 to 120 DEG C; a fifth zone temperature is in a range of 120 to 150 DEG C; and a sixth zone temperature is in a range of 70 to 90 DEG C, carrying out extrusion, and carrying out hang drying, cooling, cutting and packaging processes on extruded whole grain noodles to obtain whole grain vermicelli products. The processing method adopts a superfine powder crushing technology and a twin-screw boiling-extrusion physical modification vacuum degassing one-step forming technology to produce the whole grain vermicelli products so that various original nutrientcomponents of natural grain are retained; storage time is prolonged; and whole grain food processing quality and whole grain food edible quality are improved.

The invention belongs to an electrostatic ceramic fine filter in the separation technology, comprising a filter cylinder body, an oil inlet and an oil discharge outlet are arranged on the filter cylinder body, the interior of the filter cylinder body is provided with a porous cellular sponge body, the porous cellular sponge body is annular, the center of the body is provided with a plurality of ceramic filter rods and electrostatic poles, the ceramic filter rods and the electrostatic poles are fixed on a filter core bearing bracket, the filter core bearing bracket is sealed and arranged on theopening of the filter cylinder body, and an oil outlet is arranged on the filter core bearing bracket. An electrostatic filter device which is adopted by the electrostatic ceramic fine filter utilizes the strong electrostatic field to effectively filter and remove the impurities which are as fine as 0.01 micron and absorb and block a great number of granular pollutants and the oxidation substances in the porous cellular sponge body, thereby providing the new electrostatic ceramic fine filter which has high filtration precision, low use cost, difficult blockage and easy regeneration.