77 results about "Flour corn" patented technology

The invention belongs to the field of foods, relates to noodles and particularly relates to flammulina velutipes noodles which comprise the following components in parts by weight: 200-300 parts of flammulina velutipes powder, 50-100 parts of purple sweet potato powder, 40-80 parts of flour, 20-60 parts of corn starch, 20-60 parts of sorghum flour, 10-40 parts of millet flour, 20-60 parts of sticky rice flour, 5-20 parts of edible additive, 5-10 parts of auxiliary material, 20-60 parts of peanut protein powder, 30-90 parts of vegetable juice, 20-50 parts of buckwheat flour, 20-60 parts of bean flour and10-40 parts of milk powder. The noodles prepared by adopting the formula have better intrinsic viscoelasticity and good mouthfeel, and is pliable; the quality of the noodle does not change after the noodle is stored for a long time, and better taste and flavor can be maintained; and as the flammulina velutipes in the noodle has an intelligence promoting function, and anti-tumor and anti-oxidized activities, people can ingest various intelligence promoting nutritive components after eating the noodles provided by the invention.

The invention relates to a nutritional biscuit with high bone calcium and a making method thereof, belonging to a processing and making technique of foods required by the life of human beings. The nutritional biscuit is formed by preparing and processing the following raw materials according to a certain proportion formula and a certain production technology and comprises the following raw materials according to the formula and the mixture ratio: 950g of flour, 50g of corn starch, 350g to 450g of cattle bone powder hydrolyzing substance, 240g to 260g of flavoring agent, 140g to 160g of flavoring taste-retaining agent, 280g to 300g of nutritional extender, 80g to 100g of calcium absorption promoter, 6g to 8g of foaming agent and 1ml of butter essence. The product contains high effective calcium and abundant nutrition, the color of the surface of the biscuit is bright, and the biscuit has a deep red brown color, has the special flavor of bone, is soft, savory and crisp and has no peculiar odor. The processing procedure of the invention is shown as the attached drawing of the abstract.

The invention discloses a cow forage and a preparation method thereof. The cow forage is composed of the following raw materials, by weight, 40-50 parts of rape straw, 20-30 parts of Astragalus sinicus, 15-25 parts of sweet potato leaf, 15-20 parts of cottonseed hull, 10-15 parts of peanut vine, 15-20 parts of flour, 10-15 parts of corn grits leftover, 1-2 parts of a starter, 40-45 parts of oat meal, 20-25 parts of surname bran, 15-20 parts of fried rice flour, 3-5 parts of a soft sweet additive, 4-5 parts of rice bran, 5-8 parts of clay-shaped sepiolite, 3-4 parts of palm oil, 2-3 parts of sodium alginate, 1-2 parts of calcium carbonate, 1-1.5 parts of sodium hydrogen phosphate and 0.2-0.4 parts of salt. The forage contains all nutrition required by the growth of cows, guarantees the healthy production of the cows, provides healthcare values, and raises the growth speed of the cows.

The invention relates to a mushroom and carrot biscuit, which is prepared by the following raw materials in parts by weight: 340-350 of flour, 60-70 of corn flour, 40-50 of carrot, 20-30 of mushroom, 15-20 of peanut flour, 20-30 of beef, 15-20 of oats, 5-6 of evodia, 6-7 of galangal and the like. The invention discloses the mushroom and carrot biscuit and a preparation process thereof. In the preparation process, carrots, mushrooms, beef and other ingredients are added to be steamed with pineapple peel, so the biscuit has the fragrance of pineapple, and is nutritious; meanwhile, extracts of evodia, galangal, radix glycyrrhizae preparata, inula flower, bark of magnolia and the like are also added, so the biscuit has a certain efficacy of invigorating stomach and helping digestion, and is especially suitable for being eaten by indigestion people.

The invention relates to environment-friendly highly-efficient sweet fish compound feed and a processing process thereof, wherein the feed comprises the following raw materials by weight percentage: 5 to 10 percent of white fishmeal, 38 to 42 percent of imported red fishmeal, 3 to 5 percent of shrimp bran, 2 percent of visceral meal, 3 percent of beer yeast, 2 to 4 percent of glutelin meal, 5 to 8 percent of soybean meal, 2 percent of soybean lecithin, 2 percent of seaweed meal, 18 to 20 percent of flour, 2 to 4 percent of maize protein meal, 3 to 5 percent of fish oil and 2 percent of sweet fish premix. Through the selection of swelling process parameters, the processed sweet fish compound feed meets the habit of counterflow ingestion of the sweet fish, improves the stability of the feed in water, meets the nutritional requirement of the growth of the sweet fish, has high utilization rate of feed digestion, reduces the contents of N and P of egesta and reaches the requirement of environmental protection.

The invention provides a method for preparing a solid light-emitting carbon point, namely, a method for preparing a solid light-emitting carbon point from cereal raw materials such as wheat flour, corn powder, rice powder, sorghum flour and millet flour as a C-containing precursor, and belongs to the field of preparation of nano materials. The method comprises the following steps: by taking cereal raw materials such as wheat flour as the C-containing precursor, preparing to obtain a precursor solution of certain concentration, and performing simple post-treatment under hydrothermal conditions without any chemical reagent, thereby achieving green synthesis of the carbon point which can emit light in both liquid and solid states. The method effectively solves the problems that the carbon point prepared by the traditional method emits light in a solution and the phenomenon of solid-state fluorescence quenching is caused after drying. The raw materials of the preparation method are cheap and easy to obtain, the synthesis route is simple, the raw materials are safe and non-toxic, and the product is completely green. The solid light-emitting carbon point prepared by using the method is powdery, easy to disperse, and beneficial for further utilization. The light can be emitted from the solid just like in a solution, and has obvious dependency of excitation wavelength.

The invention discloses high-dietary-fiber okra biscuits and a preparation method thereof and belongs to the technical field of deep processing of foods. The high-dietary-fiber okra biscuits are prepared from the following solid raw materials by weight percent: 42%-45% of high gluten flour, 11%-13% of corn grits, 8%-10% of powdered sugar, 13%-15% of palm oil, 16%-22% of ultrafine okra powder, 0.5%-0.7% of ammonium hydrogen carbonate, 0.3%-0.4% of baking soda and 0.7%-0.9% of table salt, wherein the sum of the weight percent of the raw materials is 100%. Based on physicochemical properties, quality and content of nutritional ingredients of the raw materials, the raw materials are elaborately matched; the prepared product contains abundant dietary fibers, has a flavor characteristic of crispy biscuits and also has nutritional quality with low fat content; the requirements on convenience, diversification and nutrition of current consumers can be met, and the high-dietary-fiber okra biscuits have a wide market prospect.

A blood-replenishing red bean black rice cake is composed of, by weight, 200-220 parts of flour, 60-70 parts of corn flour, 20-30 parts of black rice, 20-30 parts of red beans, 20-25 parts of lithee pulp, 40-50 parts of mulberry juice, 20-30 parts of black-bone chicken soup, 5-7 parts of colla corii asini, 4-6 parts of radix ophiopogonis, 3-5 parts of semen boitae, 3-4 parts of cartialgenous, 3-4 parts of caulis spatholobi, 3-5 parts of angelica sinensis, 3-5 parts of black roots, 2-3 parts of cockscomb and the like. The blood-replenishing red bean black rice cake is simple and environment friendly in preparation process and taste of the red bean black rice cake can be improved while nutrients can be increased by adding food materials such as red beans and black rice during preparing. Meanwhile, extracts of traditional Chinese medicinal materials such as the colla corii asini, the radix ophiopogonis, the semen boitae, the cartialgenous and the caulis spatholobi are added, the blood-replenishing red bean and black rice cake has the advantages of certain effects of blood replenishing and qi tonifying, and is particularly suitable for people with blood insufficiency and malnourishment.

The invention discloses dendrobium officinale biscuits and a preparation method thereof, and belongs to the technical field of food processing. The biscuits are prepared from dendrobium officinale powder, high protein flour, corn flour, pumpkin powder, powdered white sugar, water and salt. The preparation method particularly comprises the four steps of dendrobium officinale powder preparing, mixed fermenting, material mixing and shaping and baking. The problems that dendrobium officinale is inconvenient to eat, not prone to storage and bad in mouthfeel are effectively solved. The dendrobium officinale biscuits and the preparation method thereof have the advantages that dendrobium officinalen is prepared into the leisure food biscuits that people like to eat, the nutrition is more comprehensive, the biscuits can not only satisfy hunger of people, but also achieve the health care function and is convenient to eat, clean, sanitary, convenient to carry, easy to store and good in mouthfeel, therefore, the yin-nourishing excellent product dendrobium officinale can be eaten very conveniently, and the processes are simple.

The invention discloses high-protein fruit flour. The high-protein fruit flour is prepared from the following raw materials in parts by weight: 200-250 parts of low-gluten flour, 15-20 parts of corn protein powder, 20-30 parts of whey protein powder, 30-40 parts of pineapple, 10-15 parts of lemon, 15-20 parts of kiwi fruit, 10-15 parts of stevia rebaudian leaf, 1-2 parts of flos caryophylli, 2-3 parts of common coltsfoot flower, 2-3 parts of purple cabbage, 1-2 parts of wintergreen, 1-2 parts of siberian elm bark, 3-5 parts of emblic leaf flower fruit, 2-3 parts of desertliving cistanche, 1-2 parts of sweet basil herb and 3-5 parts of nutrition additives. Due to the addition of the corn protein powder and the whey protein powder, the flour is rich in high proteins and high in nutritional value. Since three types of fruits are subjected to enzymolysis treatment, nutrients of the flour can be absorbed more easily by human bodies, and finished flour is strong in fruit flavor and fine and uniform. The high-protein fruit flour is suitable to be processed into various breakfast foods for supplying daily nutrients necessary for human bodies.

The invention relates to the field of foods, in particular to a sugar-free clover cookie and a making method thereof. The sugar-free clover cookie is made from flour, corn flour, butter, beaten egg and clover powder. The sugar-free clover cookie has the unique dietary fiber in clover, preventing diabetes, enhancing human immunity, lowering blood lipid and blood sugar, retarding digestive speed, discharging cholesterol fastest and leading to ideal level of blood sugar and cholesterol in blood. The sugar-free clover cookie is anti-hypertensive health food good for diabetics, and has good effect in regulating blood pressure, blood sugar and cholesterol level in common people.

A sulphur worm food is composed of a sulphur worm as core and an edible shell prepared from one or more of wheat flour, corn starch, glutinous rice flour, oats starch and rice flour. Its preparing process includes such steps as choosing raw worm, cleaning, dewatering, drying in air, preparing shell, and frying in oil twice or roasting.

The invention discloses a preparation method for foam carbon. The method comprises the following steps: manufacturing a dough, carrying out foaming and molding, carrying out pretreatment, and carryingout carbonization and sintering so as to prepare the foam carbon. According to the invention, when higher requirements are required, graphitization treatment can be carried out under a protective atmosphere to obtain graphitized foam carbon. The method provided by the invention has the following advantages: a carbon source is a renewable resource, such as flour and corn flour, and is cheap and easily available; and the method provided by the invention has simple and safe process and low cost, and facilitates realizing industrialization.

The invention relates to an original cod flavor quick-frozen prepared food which comprises the following components in percentage by mass: 50-80 percent of cod meat, 0.5-10.0 percent of white granulated sugar, 1.0-20.0 percent of wheat flour, 1.0-20.0 percent of corn flour, 1.0-20.0 percent of potato starch, 1.0-5.0 percent of edible oil, 0.04-0.2 percent of a swelling agent, 0.001-0.01 percent of vanillin, 0.01-0.1 percent of vitamin C and 0.004-0.04 percent of mint oil. The invention also provides a method for processing the original cod flavor quick-frozen prepared food. The processing method comprises the following steps: performing freezing storage, removing the peel, removing the fishbone, cleaning, slicing, conditioning, pulping, hanging the slurry, frying and performing quick-freezing. The eating method comprises the following steps: not unfreezing the quick-frozen cod finished product, directly putting the cod finished product into a frying pan at the temperature of 180 DEG C, frying for 5-10 minutes or directly baking in a baking oven at the temperature of 190 DEG C for 10-30 minutes. The product is fresh, sweet and delicious in taste, does not need to be conditioned and is suitable for the taste of most of the people.

The present invention discloses a preparation method of a liver-protecting and intestine-protecting fermented granule for litopenaeus vannamei. Flour, corn germ meal, fish oil, soybean oil, soybean phospholipid oil, fish meal, shrimp shell powder, shrimp paste, soybean meal, fermented soybean meal, rapeseed meal, cottonseed meal, monocalcium phosphate, fine stone powder, a vitamin premix, a mineral premix, lysine, methionine, an antioxidant and a mildew preventive are mixed according to a certain proportion, the obtained mixture is subjected to high-temperature and high-pressure granulation, when a temperature is reduced to 30-40 DEG C, a mixed microorganism solution prepared from enzyme-producing bacillus licheniformis, bacillus subtilis, lactobacillus plantarum, lactobacillus acidophilusand saccharomyces cerevisiae in proportion is used for inoculation, the mixed microorganism solution is filled into a breathing bag for fermentation for 96-168 h and the liver-protecting and intestine-protecting fermented granule for litopenaeus vannamei is prepared. The feed is rich in various probiotics such as lactic acid bacteria, bacillus and saccharomycetes, also rich in small peptides, amino acids and lactic acid, good in a food calling performance, comprehensive in nutrition, high in content of microorganism enzymes, good in digestion and absorption, low in content of anti-nutritionalfactors, capable of protecting liver and intestines and strong in growth promoting capacity.

The invention discloses a grass carp feed and a production method thereof. The prepared grass carp feed contains the following raw materials in percentage by weight: 0.2%-0.4% of lactobacillus, 0.2%-0.4% of Streptococcus thermophilus, 0.2%-0.4% of bacillus licheniformis, 0.08%-0.12% of radix polygonati officinalis, 5%-7% of felwort, 1%-2% of fish meal, 18%-21% of bean pulp, 14%-16% of peanut bran,31%-33% of rapeseed meal, 17%-18% of flour, 3%-4% of corn starch, 1%-1.5% of soybean oil, 1%-1.5% of soybean lecithin, 1%-2% of calcium dihydrogen phosphate, 0.01% of yttrium oxide, 0.1% of vitamin Cphosphate, 0.2% of choline, 0.1% of methionine and 0.1% of lysine. The grass carp feed is prepared by mixing the raw materials in batch in percentage by weight, and carrying out granulation. The prepared grass carp feed does not contain antibiotic and auxin, has relatively a high nutritive value and palatability, is capable of maintaining intestinal health of animals and has a remarkable improvement effect on enhancement of immunity of the animals; and meanwhile, pollution of a water body can be reduced, and the purposes of improving water quality and protecting environments are achieved.

The invention discloses a method for firing a ground kettle snakehead sticking cake. The method comprises the following steps: (1) selection of raw materials including, by weight parts, 1800-2200 parts of snakehead, 100-120 parts of vegetable oil, 35-40 parts of green onion, 28-35 parts of ginger, 40-50 parts of garlic, 12-18 parts of star anise, 15-20 parts of Sichuan pepper, 13-16 parts of fennel, 3-5 parts of dry red pepper, 30-40 parts of ground kettle sauce, 1600-1900 parts of nourishing double-boiled soup, 70-90 parts of cooking wine, 60-80 parts of beer, 3-5 parts of dark soy sauce, 5-8 parts of light soy sauce, 20-30 parts of refined salt, 10-12 parts of monosodium glutamate, 10-15 parts of chicken essence, 3-5 parts of white sugar, 100-120 parts of strong flour, 350-450 parts of flour, 220-260 parts of corn flour, 180-210 parts of eggs and 4-7 parts of barbary wolfberry fruit; (2) cooking range firewood selection; (3) snakehead treatment; (4) fish block frying; (5) firing; and (6) obtaining of the sticking cake. The ground kettle snakehead sticking cake is rich in nutrition, strengthens the spleen and promotes appetite.

The invention discloses a vegetable pancake which comprises the following raw materials: flour, corn flour, water, bean sprouts, spinach shreds, potato shreds, olive shreds, Chinese cabbage shreds, celery, pickpurse, eggs, beancurd, dried small shrimps, sea tangle shreds, common salt, red pepper, 10g of chopped fistular onion and ginger shreds, and the raw materials are prepared by the steps of frying, preparing flour paste, spreading out and packaging the vegetables. The vegetable pancake prepared by the invention has the advantages of delicious taste, being fragrant and not fatty, rich nutrition, being soft and tasty, and convenience in eating.

The invention discloses a preparation method of delicious Cha Siu Bao. The Cha Siu Bao is prepared by the following steps: Cha Siu Bao flour starter preparation, Cha Siu stuffing juice preparation andCha Siu Bao flour wrapper preparation. The Cha Siu Bao flour starter preparation comprises the following materials: 8g of yeast, 150g of warm water, 40g of old yeast starter sponge levain, 450g of low-gluten flour, 100g of corn starch, 30g of fine granulated sugar, 30g of lard and 15g of baking powder. The Cha Siu stuffing juice preparation comprises the following materials: 300g of barbecued pork, 5g of oyster sauce, 5g of honey, 3g of sesame oil and 20g of water starch. The preparation method of the delicious Cha Siu Bao uses the low-gluten flour and adds the corn starch, so that the flourwrapper is white and soft; the yeast is added in the early stage for making the Cha Siu Bao, and after the fermentation is finished, a large amount of baking powder is added to make the dough explodein the steaming process; and the Cha Siu Bao is steamed in a pot with water boiled by a big fire, namely, the Cha Siu Bao is steamed in the pot after the pot is full of steam, and a big fire is used in the whole steaming process, so that the Cha Siu Bao keeps a delicious taste.

The invention discloses a sweet potato-pumpkin pie capable of relaxing bowels and having a weight-losing effect. The sweet potato-pumpkin pie is prepared from such raw materials in parts by weigh as 25-45 parts of sweet potato, 50-100 parts of flour, 10-50 parts of corn flour, 10-20 parts of senna leaf, 5-15 parts of dietary fiber, 15-25 parts of hawthorn, 3-9 parts of chrysanthemum, 10-14 parts of mulberry leaf, 20-40 parts of red bean meal, 2-5 parts of emulsifier, 20-30 parts of green tea extract, 5-15 parts of honey and 40-60 parts of pumpkin. The sweet potato-pumpkin pie is remarkable in effect on treating obesity, and capable of benefiting qi and nourishing blood, nourishing stomach and tonifying spleen, promoting the gastrointestinal motility, losing weight and relaxing bowels, and improving the weak constitution of a patient; besides, the sweet potato-pumpkin pie is made from common local medicinal materials, and the medicinal materials are low in price so that the economical burden of the patient can be reduced.

The invention discloses a feed for preventing pelteobagrus fulvidraco from body rotting. The feed comprises the following components of fish meal, hydrolyzed fish protein powder, soybean protein concentrate, spray-dried blood cell protein powder, meat and bone meal, fermented soybean meal, corn protein powder, seed-added rapeseed meal, flour, corn, soybean oil, soybean phospholipid oil, monocalcium phosphate, plantain herb, eucommia extract, astragalus membranaceus and a premix additive. The invention further discloses application of the feed for preventing the pelteobagrus fulvidraco from body rotting. The feed can effectively enhance the immunity of the pelteobagrus fulvidraco and prevent the occurrence of body rotting diseases, and also has a good treatment effect on the pelteobagrus fulvidraco suffering from the body rotting diseases; and meanwhile, the culture water environment can be improved, and livers and intestines of the pelteobagrus fulvidraco are protected, so that the culture survival rate is improved, and the culture benefits is increased.

The invention discloses a complete feed for later fattening of white feather broilers and a preparation method and application of the complete feed. The complete feed for the white feather broilers isrich in nutrition and reasonable in component collocation, remarkably improves the growth vigor of the white feather broilers and reduces the feed conversion ratio. The complete feed consists of thefollowing components in a certain weight ratio: corn, bean pulp, corn distillers' grains, flour, corn gluten meal, bentonite, stone powder, calcium hydrophosphate, lard, lysine, table salt, baking soda, methionine, threonine, compound vitamins, compound trace elements, choline chloride, phytase, bile acid, a compound enzyme and an antioxidant. The preparation method of the complete feed for laterfattening of the white feather broilers comprises the following steps: respectively crushing the corn and the soybean meal, uniformly mixing and stirring the crushed corn and soybean meal with 20kg ofgrease and the rest of other raw materials according to a ratio, conditioning with water vapor, granulating with a granulator, and spraying the rest of grease. The complete feed for fattening the white feather broilers in the later period is scientific in design and reasonable in formula.

The invention discloses breadcrumbs for fried food. The breadcrumbs comprises the following components in parts by mass: 25-35 parts of flour, 5-8 parts of corn flour, 5-10 parts of wheat germ flour,5-10 parts of oat bran powder, 4-8 parts of seed powder of Job's tears, 15-30 parts of water, 3-5 parts of pure milk, 1-3 parts of condensed milk, 5-10 parts of powdered sugar and 1-3 parts of egg liquid. The formula of ordinary breadcrumbs is improved, and the oil absorption rate of traditional breadcrumbs is reduced; and in addition, the feeding speed is increased in the production process, theextrusion temperature is increased at the same time, and the time which is required for extrusion of paste is reduced, the ratio of excessively puffed paste is reduced greatly, and bitterness is alsoreduced.

The invention discloses a creamy potato chip and a preparation method thereof. The creamy potato chip is prepared from the following raw materials in parts by weight: mashed potatoes, flour, corn flour, spirulina powder and condiments. The preparation method comprises the following steps of (1) uniformly mixing the mashed potatoes, the flour, the corn flour and the spirulina powder with water so as to prepare into agglomerates, pressing into slices by a die, putting in a steam box, and air-drying after cooking, so that potato chip billets are obtained; (2) deep-frying the potato chip billets obtained in the step (1) for 5 seconds to 10 seconds at the oil temperature of 120 to 130 DEG C, so that a deep-fried potato chip is obtained; (3) centrifuging and deoiling the deep-fried potato chip obtained in the step (2), then uniformly spreading the condiments on the surface of the potato chip, and vacuum-packing, so that the creamy potato chip is obtained. According to the creamy potato chip, lentinus edode powder is added to the product, so that a nutritive value and the taste flavor of the potato chip are increased; the creamy potato chip has the advantages of simple process, easiness in mastering the technique, less investment, quick effect and convenience in generalization.

The invention provides a buttered tea Qi tonifying biscuit which is made by the following raw materials. The raw materials comprise, by weight ratio, 550 parts to 530 parts of flour, 100 parts to 120 parts of corn flour, 8 parts to 10 parts of fuzhuan tea, 30 parts to 35 parts of yak butter, 40 parts to 45 parts of cream, 1 part to 2 parts of sweet orange oil, 40 parts to 50 parts of red dates, 50 parts to 60 parts of semen juglandis, 6 parts to 8 parts of maca powder, 6 parts to 7 parts of rhizoma polygonati, 5 parts to 6 parts of patrinias, 4 parts to 5 parts of dried scallops and the like. The buttered tea Qi tonifying biscuit is made by the flour, the yak butter, the cream, the semen juglandis and the like, unique in flavor, crisp in taste and in cooperation with the maca powder, the rhizoma polygonati, the patrinias, the dried scallops, radix pseudostellariae and other extracts and has good effects of nourishing the yin, tonifying the Qi, and nourishing the kidney.

The invention discloses moringa oleifera cakes and a making method thereof and belongs to the technical field of food processing. The cakes are made from moringa oleifera leaf powder, high gluten flour, corn flour, pumpkin powder, powdered sugar, sodium bicarbonate, ammonium bicarbonate, water and table salt. The making method specifically includes the steps of preparation of moringa oleifera powder, mixed fermentation, stirring and mixing, forming and baking. The problems that moringa oleifera is inconvenient to eat, not easy to save and poor in taste are effectively solved. The moringa oleifera cakes and the making method thereof have the advantages that moringa oleifera is prepared into snack cookies favored by people, nutrients are more comprehensive, the cakes can satisfy hunger and are healthcare cookies, the cakes are convenient to eat, clean, sanitary, convenient to carry, easy to save and good in taste, the nourishing good food moringa oleifera can be conveniently eaten, and procedures are simple.

An antibacterial corn biscuit containing milkvetch root comprises the following raw materials in parts by weight: wheat flour 300-320, corn 100-120, wheat germ 20-30, bitter gourd juice 10-15, garlic 30-40, chive 30-40, milkvetch root 8-10, Ligusticum wallichii 5-6, radix isatidis 5-7, and dandelion 5-6. Corn, garlic and chive are added into the biscuit, so that the biscuit has good taste, rich nutrients and has the anti-inflammatory and antibacterial actions. Extracts of milkvetch root, Ligusticum wallichii, radix isatidis, dandelion and Coptis chinensis are added to reinforce the anti-inflammatory and antibacterial actions of the biscuit, so that the antibacterial corn biscuit containing milkvetch root is especially suitable for eating in pathogenic?bacteria frequent seasons.

The invention discloses a production process for billets of a health new-type puffed food. The production process for billets of the health new-type puffed food comprises processes of raw materials preparation, potatoes pretreatment, potatoes treatment, raw materials cooking, extrusion molding, sticks chopping and freezing, slicing, and drying; In the production process for billets of the healthynew-type puffed food, potatoes snowflake powder, potatoes, all-purpose flour, corn starch, tapioca starch and small condiments are selected as raw materials, Chinese yam, dried fungus and raspberriesare added during the preparation process of the potatoes snowflake powder to enrich nutritional ingredients of the potatoes snowflake powder, ingredients are promoted by each other to improve absorption of human body to nutrients in billets of the health new-type puffed food, at the same time, addition of the small condiments is reduced, the content of pigments, preservatives and the like in the small condiments is reduced, the health and safety of billets of the health new-type puffed food can be guaranteed.

A processing method for artificial rice comprises the following main steps: 1, preparing used raw grains: 50 parts of tapioca flour, 20 parts of sweet potato starch, 20 parts of wheat flour, 10 parts of corn meal, 10 parts of rice meal and 3 parts of lotus root powder; 2, mixing the tapioca flour with water, and heating into well-cooked thin paste; 3, adding 0.2% of citric acid by weight and 0.5% of gypsum powder by weight into the cooled well-cooked thin paste, and stirring uniformly; 4, adding the sweet potato starch, the wheat flour, the corn meal, the rice meal and the lotus root powder into the thin paste, stirring, and uniformly mixing into a soft dough; 5, drying the soft dough till the soft dough is hardened into maslin; 6, mechanically grinding the hardened maslin into mixed powder; 7, pouring the mixed powder into a moulding plate with multiple rice holes, and mechanically pressing into rice shapes. In the processing method for the artificial rice, miscellaneous grains are selected as raw materials, and additives and a special process are used; the processed artificial rice is richer in nutrition; porridge processed from the artificial rice is delicious and smooth; the artificial rice is loose and soft; the artificial rice is good in mouthfeel, good in visual effect, long in shelf life and low in price.

The invention discloses a fragrance double selenium combination of full nutrient flour of coarse food grain and refined grain, which falls into three classes: 1, a combined flour of scented rice flour, wheat flour, maize flour and sweet potato flour; 2, a combined flour of scented rice flour, maize flour, soybean flour and sweet potato flour; 3, a combined flour of scented rice flour, maize flour and sweet potato flour; wherein the percentage by weight of the scented rice flour is 3 to 20 percent against the each sort of combined flour; the percentage by weight of the sweet potato flour is 3-20 percent against each sort of combined flour, the maize of coarse food grain and the wheat of refined grain mixed according to different proportions, the nutrition in coarse food grain and refined grain has supplementary effect, the four advantages of the food made with the flour of the invention compared with the food traditionally made with only the wheat four or only maize flour are as follows: 1. fragrance, 2. beautiful color, 3. good taste, 4. full nutrient; in addition, due to the fragrance double selenium combination of coarse food grain and refined grain full nutrient flour containing natural purpurin and aroma, the flour can be made into food in various colors and with variable tastes, which contributes to improving appetite of consumers, further enriching food market, providing full nutrients needed by human body, meeting the requirements for catering principle of 'diversified food and mutually supplementary nutrients' of modern people and making consumers healthier.