201 results about "Grain servings" patented technology

Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization.

A pet treat with a rough surface texture and appearance is produced from a matrix binder and at least one granular filler having a particle size between 0.1 mm to 6 mm. The matrix binder may be selected from gelatinized starches, gelatinized flours, wheat gluten, soy protein, casein, caseinates, gelatin, hydrocolloids, gums and mixtures thereof. The granular filler may be selected from mill feeds, whole grains, distillers dried grains, pork grind, bird seed and mixtures thereof.

A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour.

The invention relates to a method for processing a whole-grain biscuit, which includes making whole wheat flour, whole corn and whole mum bean flour into the whole-grain biscuit by series of steps of dough making, baking and the like. The whole-grain biscuit with fine assorted whole-grain products and reasonable matching of dietary fibers and various nutrient elements has high nutritional value. The whole-grain biscuit in a low-fat and low-sugar design is suitable of the old people and patients with hyperglycemia. The fibers of the whole-grain products are pelletized by the unique whole-grain flour processing method, and accordingly the rough taste of the whole-grain food is improved evidently.

The invention provides assorted nutritional yoghurt. Dairy products are matched with stabilizing agents, inulin, concentrated whey protein and sugarcane to be subjected to strain fermentation, and obtained materials are mixed with particles of boiled fruits, grains and nuts. The assorted nutritional yoghurt provided by the invention has the characteristics that the nutrition is rich, various health care functions are realized, the balanced diet is realized, and the assorted nutritional yoghurt is conducive to digestion. The assorted nutritional yoghurt belongs to good yoghurt meal replacing food.

A process of mashing grain into fermentable sugar wherein two pots are used in the process. A first pot and a second pot is partially filled with water. Heat is added to the first pot. Heat is transferred to the second pot by transferring the water from the first pot to the second pot at a preestablished rate. Grain is added to the second pot which in conjunction with the water forms a wort. The wort is drained from the second pot to the first pot.

The fruit juice and grain seasoned milk contains milk 75-95 weight portions, grains 0.1-10 weight portions, fruit juice 0.1-10 weight portions, sugar 2-7 weight portions, stabilizer 0.1-1 weight portions and edible essence 0.05-0.2 weight portions. The fruit juice and grain seasoned milk has combined fruit vitamins and cellulose, grain nutritious components and milk protein, and thus has reasonable and balanced rich nutrients and improved taste. It is especially suitable for teenage and wage earners.

The invention discloses a germinated whole grain and a preparation method thereof, and belongs to the technical field of deep processing of grains. The whole grain is subjected to ultrasonic washing, high-voltage pulsed electric field treatment, biological enzymolysis or combined high-voltage pulsed electric field and biological enzymolysis treatment in a soaking process, and a segmented soaking and germination manner for germination is adopted, so that the sensory quality, germination yield and quality of a germinated whole grain product are improved, and germination loss is reduced. The preparation method is simple, low in soaking and germination temperature, short in cycle, energy-saving and environment-friendly. The content of functional, nutritional and bioactive substances in the germinated whole grain product is remarkably increased, and food safety is remarkably improved. For example, for brown rice, germinated brown rice prepared by the preparation method has gamma-aminobutyric acid content of 303.8 to 312.6 mg / 100 g, glutathione content of 16.8 to 18.3 mg / 100 g, IP6 content of 460.8 to 484.4 mg / 100 g and dietary fiber content of 3.5 to 3.6 mg / 100 g.

The present invention is related to processes for producing baking mixes in which a whole grain is sprouted and at least a portion of the sprouted whole grain's starch content is enzymatically converted into glucose to provide a sprouted whole grain mix.

The invention discloses whole-grain nutritional rice flour for infants and a preparation method of the rice flour. The whole-grain nutritional rice flour for infants comprises the following components in percentage by mass: 60-65% of coarse rice powder, 20-24% of sugar, 10-12% of protein powder, 3-5% of functional nutrients, 0.2-0.4% of complex vitamin and 1-2% of mineral substance; the sum of the percentages by mass of the components is 100%. According to the whole-grain nutritional rice flour for infants, whole-grain organic rice is used as a main raw material; other nutrient substances are added into the whole-grain organic rice; the single nutrient structure of the traditional rice flour is changed; the prepared whole-grain nutritional rice flour for infants is relatively abundant and comprehensive; the quality, the flavor and the taste of the prepared whole-grain nutritional rice flour for infants are improved; the solubility is improved; the whole-grain nutritional rice flour for infants are relatively liable to assimilate; the whole-grain nutritional rice flour for the infants has a good market application prospect.

An extract of an oak aged alcoholic product is produced by adding a food grade solvent, such as ethyl acetate, to the oak aged alcoholic product and mixing the two liquids. The resulting mixture is allowed to separate into two layers, a first layer and a second layer. The first layer, including the food grade solvent, flavors, color, alcohol (i.e., ethanol) and water, is separated from the second layer. The solvent is then removed from the first layer to produce the extract. The extract can be added to a less costly alcoholic beverage, such as grain neutral spirits, or sugar beet spirits, to produce a beverage having the taste of a mature oak aged alcoholic beverage. Also disclosed is an accelerated whisky maturation method, including combining an alcoholic distillate with toasted oak chips, heating and aerating and / or oxygenating the resulting mixture to produce an accelerated oak aged alcoholic product. The toasted oak chips are then removed.

The invention relates to the field of animal feeds, in particular to a feed for laying hens in a brooding period. The feed comprises, by weight, grains 20-55 part, flour 208 parts, extruded soybeans 5-20 parts, peeled soya bean meal 10-15 parts, fermented soya bean meal 5-10 parts, steam finish meal 1-5 parts, vegetable oil 0.5-3 parts, calcium and phosphorus raw materials 1-3 parts, plant extract 0.1-1 part, salt 0.1-0.4 part, amino acid 0.3-1.5 parts and compound premix 1 part. The feed does not contain antibiotic, can enable chick intestinal canal to be healthy, strengthen physique of chicken, improve immunity of the chicken and culture benefits and reduce death rate.

The invention discloses a concentrate supplement used in the later perinatal period of dairy cattle and a preparation method thereof. The concentrate supplement comprises the following components in parts by mass: 55-65 parts of granules, 32-39 parts of laminated grains and 3-4 parts of molasses, wherein the granules comprise the following substances in parts by mass: 32-39 parts of high-fat ethanol stillage and raffinate dry products thereof (with fat content being more than 8%), 15-19 parts of corn germ meal, 9-13 parts of cottonseed meal, 8-10 parts of soybean meal, 4-8 parts of rapeseed meal, 2-6 parts of wheat bran, 3-6 parts of brown sugar, 2.2-2.5 parts of mountain flour, 3-5 parts of yeast culture, 2.0-2.4 parts of calcium hydrophosphate, 1.4-1.6 parts of sodium bicarbonate, 0.80-0.86 part of salt, 0.4-0.6 part of magnesium oxide, 1 part of 1% of premix in the later perinatal period of dairy cattle and 1.4-1.8 parts of dairy cattle Chanhoukang. The concentrate supplement provided by the invention has the function of quickly recovering rumens, and reduces metabolic diseases and reproductive failure diseases in the later perinatal period. The feeding experiment results in the later perinatal period of dairy cattle show that the concentrate supplement can improve the feed intake, milk yield and quick uterine involution in the later perinatal period and improve the milk quality.

A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.

The invention relates to an agaric ultra-fine powder iron-supplementing mixing drink which belongs to the field of functional electuary drinks, and in particular relates to an agaric ultra-fine powder iron-supplementing mixing drink and a production technology thereof. The iron-supplementing formula is as follows: 400-1200 mesh agaric ultra-fine powders are used as a main raw material, fruit powders enriched in vitamin C and organic acids such as citric acid and succinic acid, fructo-oligosaccharide and casein phosphopeptides are matched as auxiliary materials. With the agaric ultra-fine powder processing and together with scientific compatibility of the food and additives, the iron absorbing rate of the agaric powder can be increased, and the iron supplementing effect of the agaric diet therapy is improved finally. The iron-implementing agaric ultra-fine powder is a leisure drink between two meals. The restricting function of materials such as phosphate, carbonate, phytic acid, oxalic acid and polyphenols in other foods such as grains and vegetables is avoided.

Disclosed is a reduced sugar coating for coating a variety of food products including ready-to-eat cereals, granola, trail mix, energy bars, granola bars, cookies, cakes, pies, crackers, and muffins. The reduced sugar coating provides a frosted appearance to the food products and permits up to 50% reduction of the sugar in a coating composition while maintaining the taste, texture and function of a full sugar coating composition. The removed sugar is replaced by a type 4 resistant starch in an amount of from 0.1 to 1.0 parts of type 4 resistant starch per every 3 parts of removed sugar. Preferably the source of the type 4 resistant starch is potato, however the source can also comprise wheat, corn, rice, tapioca, quinoa, a legume, barley, banana, sorghum, oat, millet, sweet potato, or mixtures thereof.

A method for preparing a whole grain beverage via steam injection is described. More particularly, the method includes the steps of dispersing whole grain flour in a product batch to form a product mixture and subjecting the product mixture to steam injection to obtain a whole grain beverage. The whole grain beverage produced by this method has overall enhanced stability.

The present invention discloses a whole grain Wuren mooncake with neokestose, comprising a cake crust and cake fillings. The cake fillings are covered with the cake crust. The cake crust comprises the following raw materials in percentage by weight: 40-50% of the low-gluten flour, 1-3% of whole grain flour, 32-40% of the neokestose, 10-16% of the vegetable oil and 1.0-1.5% of the alkaline water. The cake fillings comprise the following raw materials in percentage by weight: 15-19% of neokestose, 10-13% of whole grain flour, 0.5-1% of black tea powder, 9.5-12.5% of water, 10-14% of sesame kernel, 8.5-11% of the almond, 8.5-11% of the cashew kernel, 8.5-11% of melon seed kernel, 8-10% of the terminalia catappa and 6.5-8.5% of mixed animal and plant oil. For both the cake crust and cake fillings of the whole grain Wuren mooncake with neokestose, the neokestose is used instead of traditional granulated sugar. The neokestose is superior to the general low poly fructose in the aspect of proliferating bifidobacterium probiotics. In addition, as the raw material of mooncakes, the neokestose can be easily processed and integrated. The present invention further discloses a manufacturing method of a whole grain Wuren mooncake with neokestose.

The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the texture soft and crunchy, and the color and flavor acceptable. The ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce a multi-grain, whole grain baked snack food.

The invention discloses a mesona puffed snack food composition and a preparation method thereof. The composition comprises the following components in percentage by weight: 0.65-9.95% of mesona gelatine powder, 80-98% of grain powder, 1-10% of flavoring agent and 0.05-0.35% of oil. The preparation method comprises the following steps: fully mixing the current commerical mesona gelatine powder with the grain powder, the oil and the flavoring agent; adding the water, hardening and tempering, and mixing uniformly; and sufficiently puffing the mixture in a twin-screw extruder to obtain the puffed food. The mesona puffed snack food has the characteristics of rich nutrition, crisp mouthfeel and the like, and is a good leisure healthcare food suitable for the old and children.

The invention relates to a special nutritional diet for fatty cats. The special nutritional diet comprises the following raw materials in parts by weight: 5-80 parts of oat, 5-50 parts of cereal, 5-10 parts of potatoes, 5-30 parts of fish, 5-30 parts of chicken, 5-20 parts of wheat gluten, 1-10 parts of a yeast extract, 0.5-1 part of wheat straw hood, 0.5-1 part of semen cassiae, 0.5-1 part of fried hawthorn, 0.5-1 part of radish seed, 0.5-1 part of evening primrose, 0.5-1 part of polygonum multiflorum, 0.5-1 part of semen cannabis, 0.5-1 part of pericarpium citri reticulatae, 0.5-1 part of fructus aurantii, 0.5-1 part of liquorice root and 1-5 parts of vitamins and mineral substances. Compared with the prior art, the special nutritional diet has the advantages that complete and balanced nutritive equilibrium is considered, the nutritional requirement of cats is met, a ratio of food materials facilitating fat metabolism is guaranteed, basic nutrition is ensured by adding dietary fibers, and the deposition of body fat is alleviated by internal conditioning, delaying of an empty stomach, increasing of satiety fat degradation.

The present invention discloses a dryer comprising a box body (1)., a lifting device (2) and a grain feeding device (3). The box body (1) is sequentially provided with a slowing section (11), a dryingsection (12) and a grain discharging section (13) from top to bottom; the lifting device (2) is used for lifting grains to the top of the box body (1), or lifting grains sent by the grain dischargingsection (13) to the top of the box body (1) again; the grain feeding device (3) is used for feeding the grains lifted by the lifting device (2) to a grain inlet of the slowing section (11); the graininlet is further provided with a sprinkling device (4), the sprinkling device (4) rotates, and grains entering from the grain inlet are sprinkled to all parts of the slowing section (11); and the lifting device (2), the grain feeding device (3) and the sprinkling device (4) are respectively connected to the same power device (5). The dryer provided by the invention can save the cost and reduce the consumption of electric energy.

The invention discloses a meal replacement composition for assisting in regulating blood sugar and a diet method thereof, wherein the meal replacement composition for assisting in regulating blood sugar comprises the following components: euglena meal replacement powder, a probiotic solid beverage, a dietary biscuit, freeze-dried egg soup, mixed nuts and a purple sweet potato-oatmeal brewing grainproduct. Therefore, based on a concept of the fast diet, the meal replacement composition with low calorie and high nutrition is provided.

The embodiments herein provide an all natural meal replacement bar for dogs comprising a protein, fat, fiber and ash content. The protein, fat, and fiber are present respectively at an amount of 38% by weight, 8% by weight, 2% by weight. The protein is made from an extract selected from a group consisting of an extract of an animal protein and an extract of a plant protein. The meal replacement bar containing a moisture content of 18% by weight for dogs is a grain-free proteinaceous bar. The natural meal replacement bar replaces a daily meal for the dogs.

The invention discloses a method for determining a cooking mode of a cooking utensil and the cooking utensil. The method comprises the following steps: collecting a food image of food cooked by the cooking utensil through a camera; identifying the food image by using a convolutional neural network model, and determining the type of the food in the food image; according to the type of the food, acquiring estimated cooking data which at least comprise the cooking temperatures of different cooking stages, the pressure in the cooking utensil, the cooking time and the exhaust time; and controllingthe cooking utensil to cook the food based on the estimated cooking data. According to the scheme, based on the artificial intelligence technology, the purposes of intelligent recognition and decisionmaking are achieved through rice variety recognition and optimization control, and the technical problem that in the grain cooking process of a cooking utensil in the prior art, the cooking mode is relatively single, and consequently cooking control flexibility is poor is solved.

The invention discloses non-ketogenic healthy fat-reducing meal replacement powder and a preparation method thereof, wherein in the non-ketogenic healthy fat-reducing meal replacement powder, the energy supply ratio of carbohydrate is 17-25%; the energy supply ratio of protein is 25-40%; the energy supply ratio of fat is 25-38%; the energy supply ratio of dietary fibre is 13-20%; the meal replacement powder is balanced in nutrition; fat is preferentially taken as an energy source of a human body; the metabolic pathway of the human body can be accurately regulated and controlled; generation ofketone bodies is avoided; and therefore, the purpose of healthy fat reduction is achieved. According to the formula disclosed by the invention, medium and long carbon chain triglyceride with low partial glyceride content, whole grain powder, fruit powder and nut powder which are easy to brew, a dietary fibre ratio with a maximum synergistic effect, coupled prebiotics, multifunctional mixed probiotics and the like are obtained through various creative process innovations, so that various functional components play optimal effects.

The invention provides a nut oat pastry and a preparation method thereof. The nut oat pastry comprises the following raw materials in parts by weight: 50-70 parts of high gluten flour, 50-70 parts of low gluten flour, 35-55 parts of whole wheat flour, 45-60 parts of oatmeal, 150-180 parts of butter, 120-170 parts of fine granulated sugar, 15-25 parts of egg yolks, 45-65 parts of broken nuts, 2-3 parts of salt, and 4-6 parts of baking soda; the nut oat pastry also comprises 5-10 parts of traditional Chinese medicine powder obtained through extraction on hawthorn, chrysanthemum, honeysuckle, radix salviae miltiorrhizae, rhizoma corydalis and malt, and 5-10 parts of coarse grain cereal powder obtained from coix seeds, semen phaseoli, buckwheat, peanuts and peas. In the formula of the product of the nut oat pastry obtained by the preparation method according to the present invention, the traditional Chinese medicine powder with health functions and the coarse grain cereal powder rich in dietary fiber are added, so that the product has not only rich nutrition, but also has certain effects of reducing blood lipid, blood glucose, and cholesterol and losing weight, and is crispy fragrant and sweet in taste; surface of the nut oat pastry is embedded with uneven broken nuts, and accompanied by irregular cracks, so as to greatly increase appetites when being seen; and the nut oat pastry is a good health-preserving snack product.

A functional nutritional breakfast cereal food is characterized by being prepared from, by mass, 55.0-80.0% of cooked cereal, 4.0-7.0% of food-borne functional peptide, 1.0-2.0% of a compound nutrient, 8.0-10.0% of sucrose powder, 5.0-8.0% of edible glucose, 0.2-0.5% of beta-cyclodextrine and 0.1-0.3% of stevioside, wherein the sum of the mass percentages of all the components is 100%. The food isprocessed with cereal as raw materials through extrusion and puffing, the nutrient is enhanced, and the formula is scientific, so that the food has the advantages of being high in dietary fiber and protein and low in fat. Whole grains contain inherent rich B vitamins, vitamin E, magnesium, iron and dietary fiber, and also contain natural antioxidants which are not contained in some fruits and vegetables and are high in nutrient value. The food can provide sufficient nutrients and energy, also has the health-care functions of reducing the risks of stroke, diabetes and heart diseases, controlling body weight and the like, and is beneficial to human health after being frequently eaten.