773 results about "Wheat grain" patented technology

A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can be used for producing an ultrafine-milled coarse fraction. Further, using the process with a variety of other grains is discussed.

The invention relates to a high-yield culture technique of wheat, including land preparation, seeding, fertilizer application, watering and disease and insect control; the high-yield culture technique is characterized in that: the pattern of double sowing in one ridge with equal row distance and band seeding with broad width is adopted for sowing, and a wheat seeder with broad width is used for sowing. The high-yield culture technique has the advantages that: as the land occupying space of a single plant of wheat is enlarged, the leaves of wheat are not crowed, thus chemical weed killing effect can be greatly improved; the enlargement of the growing area of a single plant is beneficial to a robust individual and good lodging resistant effect; on the basis of fine-seeding, tillering is increased, the development of colony is reasonable, grains are not crowded, the growth state of competing for fertilizer, water and nutrition does not exist among individuals, the wheat has robust growth and strong adverse resistance, the high-yield culture technique is beneficial to large spike cultivars to form more spikes, and multi spike cultivars to form large spikes, thus facilitating larger spikes and more grains and obviously improving yield. The enlargement of the nutrition adsorption area of an individual plant is good for the development of the root system and the enhancement of vitality, and the late green functional period of wheat is prolonged, which can relatively delay the aging time of wheat and is beneficial to increasing wheat grain weight.

Described are methods of treating wheat grain, including reducing the amount of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat bran or wheat germ to deactivate enzymes; as well as flour and dough compositions prepared from the treated portion of wheat grain.

Described are methods of treating wheat grain, including reducing the amount of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat bran or wheat germ to deactivate enzymes; as well as flour and dough compositions prepared from the treated portion of wheat grain.

A cat litter product is provided and includes manufacture primarily from modified corn starch which is processed through mash distillation. The litter product is pelletized via an extrusion technology process so as to form particles the size of wheat grain. The litter product provides, collectively, a non-toxic and naturally safe, biodegradable, odor-eliminating, scented, anti-bacterial litter that clumps in a convenient size for easy disposal and which has little dust and reduces tracking by cats.

The invention relates to a preparation method of special wholewheat staple food flour with the long shelf life. The method comprises the following steps that a wheat raw material is subjected to impurity removal through the processes such as cleaning, wheat wetting, wheat threshing and wheat rubbing and then threshed, ground and sieved, germs and bran are separated out, and a smashed endosperm material is obtained; the separated germs and bran are treated through microwave humidifying and extrusion expanding and then smashed at the temperature of below 40 DEG C, germ flour and bran flour are obtained and then mixed with endosperms in different proportions, and then the flour special for different kinds of wholewheat staple food is obtained. The preparation method has the following advantages that harmful substances such as eggs and microorganisms can be effectively killed, lipase, protease, amylase and the like can be completely inactivated simultaneously, the product quality is guaranteed, and the shelf life of the product is prolonged; the technological process is shortened, the operation time is short, the nutrient ingredients in wheat grains are protected, and therefore the nutritional value of the product is increased; 3, the wheat aroma of the product is increased, the mouthfeel and the color uniformity are improved, and the specific volume is increased.

Wheat having a reduced level of SBEIIa activity, that may have a relative high amylose content. Wheat having a mutant SBEIIa gene in the A genome. The wheat might additionally have reduced levels of SBEIIb activity. The wheat grain of this invention can be of a non-shrunken phenotype despite a lesion in the amylopectin synthesis pathway, and may also have a high relative amylose content.

The invention belongs to a method for cultivating cordyceps sinensis stroma, and particularly relates to a method for cultivating cordyceps sinensis stroma by using hirsutella sinensis. The method comprises the following steps: soaking maize pulp, soybean meal, wheat grains, rice grains, sorghum grains, silkworm chrysalis meal or crushed whole egg and beef peptone in water; mixing and filtering the soaked raw materials and auxin to obtain filter liquor; and inoculating the soaked materials to the hirsutella sinensis liquor, then cultivating the mixture in dark place, adding the filter liquor to the mixture, and cultivating the mixture in a greenhouse to obtain the cordyceps sinensis stroma. The method has the following advantages that: the asexual hirsutella sinensis strains are inoculated to a manually prepared culture medium so as to grow the stroma in batch, and the stroma can be cyclically grown. The biological conversion rate of the cultivated cordyceps sinensis stroma is about 40 percent, and the cordyceps sinensis stroma contains over 0.02 percent of adenosine C10H13N504 and over 0.10 percent of cordycepin C10H13N503.