44 results about "STARCH WHEAT" patented technology

The present invention discloses a marble goby compound feed containing fermented silkworm chrysalis and a use thereof. The compound feed does not contain fish meal, and comprises fermented silkworm chrysalis, alpha-starch, wheat flour, wheat gluten flour, zeolite powder, calcium biphosphate, salt and premix for carnivorous fish. The fermented silkworm chrysalis is prepared by adding mixed meal into the silkworm chrysalis, inoculating microbe, adding carbon sources and inorganic salts, fermenting and culturing the mixture. The microbe is a mixed bacterio-liquid containing bacillus subtilis, bacillus acidi lactic and yeast. According to the present invention, the marble goby compound feed does not contain any fish meal and fish meat products, is produced from fermented silkworm chrysalis, can completely replace pure live fish and ice fish for breeding, increases survival rate and growth rate of marble goby, improves quality of fish meat, significantly increases the economic benefits of aquaculture, and promotes the sustained, healthy and stable development of marble goby aquaculture.

The invention relates to an enzyme preparation or a biological preparation applied in the processing industry of starch wheat and specifically to a starch wheat compound enzyme. The starch wheat compound enzyme is prepared by uniformly mixing the following raw materials expressed in mass percent: 10 to 15% of cellulose, 15 to 30% of xylanase, 5 to 15% of mannanase, 5 to 10% of pectase and 30 to 60% of wheat flour. The invention also relates to a method of applying the compound enzyme in preparation of starch wheat and vital gluten. The method comprises a Martine production process and is characterized in that during making of dough, a wheat compound enzyme is added into water used for making the dough, addition amount of the wheat compound enzyme is 0.01% to 0.03% of the amount of the wheat flour, then the wheat compound enzyme and the water are uniformly mixed under stirring and finally a prescribed amount of flour is added to make the dough. Compared with the traditional Martine production process, the method provided in the invention has the following advantages: separation of starch from vital gluten can be accelerated, water consumption in making the dough and in washing can be reduced, production yield of vital gluten can be increased by 4.2 to 5%, and water consumption in the method is reduced by about 20%.

The invention relates to a bread modifier and a preparing method thereof. To prepare the bread modifier, lipase and amylase are adopted as raw materials, and food grade maltodextrin, and plant starch or wheat flour or plant protein powder are adopted as carriers. The preparing method comprises the steps of mixing, sieving and sterilization. The bread modifier and the preparing method thereof have the advantages that the bread modifier is mainly used for manufacturing bread, and can also be used for other baked products such as biscuits. The bread manufactured by using the bread modifier is about twice longer in anti-aging period, moisturizing and shrinking period, softening period and the like than bread manufactured in the prior art.