107 results about "Starch grain" patented technology

A method for feeding a ruminant animal a feed ration for enhancing its milk production stability across a multiple-stage lactation cycle is provided according to the invention. The feed ration should contain: at least one primary forge source selected from the group consisting of brown midrib corn silage, dual-purpose corn silage, leafy corn silage, and grass silage; a secondary forage source selected from the group consisting of dual-purpose corn silage, alfalfa haylage, alfalfa dry hay, grass silage, and alfalfa / grass mix; a corn grain blend of opaque / floury and vitreous / hard endosperm starch grain into which normal dent corn or mutt corn may be blended in order to achieve a predetermined level of in vitro starch digestibility; such blended grain component being further processed to produce a specific particle size of the blended starch. A feed ration prepared in accordance with this method optimizes the ruminal environment inside the cow that consumes the feed ration for producing the enhanced milk production stability.

The invention discloses a method for detecting low-quality starch-doped potato starch fast. The method comprises the following steps: qualitatively distinguishing whether sweet potato starch, tapioca, corn starch and wheat starch are doped in potato starch or not through electronic microscope imaging and starch grain shape and grain size analysis; quantitatively analyzing the doping quantity of low-quality starch doped in the potato starch through infrared spectroscopic analysis. Test results show that the method for qualitatively and quantitatively detecting the low-quality starch doped potato starch is simple, fast and high in forecasting capability and stability, thereby having an excellent market application prospect.

The invention relates to a technique for reducing in-vivo decomposition and release speed of starch, which is characterized by comprising the following steps: pulverizing starch food raw materials into fine powder or directly using starch,, adding a thickener and water, stirring uniformly to form a soft material, putting in a double screw extruder, extruding with a mold to obtain granules, and drying for later use; or drying the soft material, and pulverizing into fine powder for later use. The technique is characterized in that the edible thickener is added into the starch to reconstruct the physical structure of the starch granules, so that the starch decomposition is retarded, and the blood sugar after eating can not increase rapidly but is in a stable state, thereby lowering the postprandial blood sugar, lowering various complications initiated by blood sugar fluctuations after eating, and enhancing the life quality of diabetics.

The invention discloses a waxy wheat flour milling technological method. The method comprises the following steps of (1) wheat cleaning; (2) wheat wetting including secondary wheat wetting; and (3) break milling and flour purification. Compared with the prior art, the method has the advantages that damage to starch particles and protein can be reduced in the wheat flour milling process by means of the technological method, the flour yield can be increased, and energy consumption can be reduced.

The invention belongs to the processing field of flour production and particularly relates to a method for making wheat flour for extracting vital gluten. The method for making the wheat flour for extracting the vital gluten comprises the following steps of: wheat pre-washing, wheat washing and water adjusting, pure wheat flour grinding, flour mixing and post processing, wherein the pure wheat flour grinding step comprises skin grinding, core grinding, dreg grinding and tail grinding. A skin grinding system comprises a primary skin grinding port and a secondary skin grinding port. The method is characterized in that the speed ratio of the secondary skin grinding port in the skin grinding system is 2:1, namely that the speed ratio of a fast roller to a slow roller is 2:1; and grinding rollers adopted in the core grinding system, the dreg grinding system and the tail grinding system are all matt surface rollers, and the speed ratio of the matt surface rollers is 1.25:1. The wheat flour for the vital gluten, produced by the technical method meets the quality requirement for extracting the vital gluten, few gluten proteins and starch particles are destroyed, gluten is easily formed, and the separating yield rate of the vital gluten is increased by 0.8% more or less. Power consumed by the flour making method is about 5% less than power consumed by a traditional method, so that the energy saving effect is remarkable.

The invention belongs to the field of paper making technology and in particular relates to a Cationic starch producing method. The specific steps of the process of the method include etherifying agent activation and emulsification, etherification reaction, neutralization washing, dehydration, drying and finished product obtaining. Cationic starch materials produced according to the method is safe and also simply, conveniently and practically used, and has high reaction efficiency; the starch grains are not subject to pasting; the yield rate can be as high as 99 percent, and the reaction efficiency reaches 68 percent; and the property of the finished product is stable.

The invention discloses a salty fresh edible fungi aromatic rice fruit and a preparation method thereof. The raw materials comprise the following components in percentage by weight: 5-15% of mushroom substances, 70-80% of starch grains, 5-12% of water and 2-5% of seasoning substances, wherein the starch grains are 50-60-mesh powder, the mushroom substances which comprise mushrooms and / or pleurotus eryngii are 60-120-mesh powder. The preparation method comprises the following steps: uniformly mixing and extruding the raw materials; shaping and cutting; cooling and drying to obtain extruded fruits; and spraying oil and seasoning by seasoners, and cooling, wherein the extruding condition is that a main machine is pre-heated to 50 DEG C in an area I, 150 DEG C in an area II and 160-170 DEG C in an area III; then, a main motor is started, the extruding temperature is controlled at 160-180 DEG C, and the rotary speed of the main motor is 1200r / min; the seasoners are salty fresh seasoners. The salty fresh edible fungi aromatic rice fruit is abundant in nutrition and delicious in taste.

A method for feeding a ruminant animal a feed ration for enhancing its milk production stability across a multiple-stage lactation cycle is provided according to the invention. The feed ration should contain: at least one primary forge source selected from the group consisting of brown midrib corn silage, dual-purpose corn silage, leafy corn silage, and grass silage; a secondary forage source selected from the group consisting of dual-purpose corn silage, alfalfa haylage, alfalfa dry hay, grass silage, and alfalfa / grass mix; a corn grain blend of opaque / floury and vitreous / hard endosperm starch grain into which normal dent corn or mutt corn may be blended in order to achieve a predetermined level of in vitro.