44 results about "Wheat product" patented technology

The invention relates to a breeding method of a selenium rich crop, in particular to a breeding method of selenium rich wheat; the method comprises the following steps: bagasse is taken as major raw material, and added with sodium selenite, ammonium sulfate and lactobacillus fermented substance, the proportion by weight of the added raw materials is as follows: 35-50 parts of bagasse, 0.5-2 parts of sodium selenite, 2-5 parts of ammonium sulfate and 0.05-0.1 part of lactobacillus fermented substance; the selenium rich fermented fertilizer is produced by a fermentation method; before planting wheat, 10-20kg of fertilizer obtained from step a is fertilized on each mu of wheat field; the sodium selenite, the ammonium sulfate and potassium dihydrogen phosphate are mixed according to a weight ratio of 1:1:1, evenly stirred and added with water to be made into a foliar fertilizer with concentration of 0.05-0.2%; the foliar fertilizer is sprayed in the shooting stage, early grain filling stage and middle grain filling stage of wheat; after the wheat is ripe and harvested, the selenium rich wheat product is obtained. The breeding method solves the problem that the former selenium rich products are not ideal enough in selenium content, and increases the content of selenium in the wheat.

The invention relates to a method for producing a selenium-rich purple wheat by using a biological selenium-rich fertilizer and a whole course dynamic gradient selenium-rich method, which belongs to the crops cultivation technical field. The method is characterized in that the biological selenium-rich fertilizer is produced, and is used to prepare a selenium-rich fertilizer mother liquor, and then the selenium-rich fertilizer mother liquor is diluted to a selenium-containing fertilizer liquid with different selenium concentrations, and is affected on soil, purple wheat seeds and whole purple wheat at different growth periods. The wheat seeds enable full enrichment on the selenium element, according to the growth characteristics of the purple wheat, the selenium-containing fertilizer liquid with different gradients is used for fitting with the purple wheat growth rules during the whole growth process of the purple wheat, thereby the exogenous inorganic selenium can be conversed to plant endogenous organic selenium with high efficiency. By detecting, the selenium content of the purple wheat product provided in the invention is 0.18-0.28mg / kg, wherein the organic selenium content is 0.16-0.25mg / kg, compared with the purple wheat product which is sprayed by a single selenium-containing fertilizer liquid c in the whole process, the selenium content multiple can reach 5-7 times.

The invention belongs to the technical field of agricultural planting, and concretely discloses a planting method of wheat with high microelements and high SOD (superoxide dismutase) content, and alsodiscloses a planting fertilizer for the wheat with high microelements and high SOD content. The method is characterized in that a slow-release base fertilizer with high microelements is used as a wheat field base fertilizer; a wheat booting stage fertilizer is sprayed and applied to the wheat booting stage; a wheat heading stage fertilizer is sprayed and applied to the wheat heading stage; a wheat pustulation stage fertilizer is sprayed and applied to the wheat pustulation stage. According to the growth characteristics of the wheat in each growth period, different fertilizers are applied so as to promote the SOD synthesis in the wheat growth process; the SOD is transferred into wheat grains; the wheat product with high SOD content and microelement content is finally obtained.

The invention relates to five-cereal soy sauce and a preparation method thereof. The preparation method comprises the following steps of: (1) mixing grain and / or grain products and water, steaming to obtain cooked grain and / or the grain products, and cooling to 30 to 40 DEG C to obtain a mixture 1', wherein the grain comprises soybean, wheat, corn and one or more of millet, sticky rice, broomcorn and pearl barley; the grain products comprise a soybean product, a wheat product, a corn product and a millet product; and the water mixed with the grain and / or the grain products is 70 to 90 percent of the total weight of the grain and / or the grain products; (2) inoculating mold into the mixture 1' to prepare koji to obtain a mixture 1; (3) mixing the grain and / or the grain products and water, steaming to obtain cooked grain and / or the grain products, and cooling to 30 to 40 DEG C to obtain a mixture 2, wherein the grain is chosen from one or more of sticky rice, broomcorn and pearl barley; and (4) mixing the mixture 1, the mixture 2 and soy sauce and fermenting the mixture at the temperature between 15 and 45 DEG C for 40 to 60 days to obtain the five-cereal soy sauce.

The invention relates to a processing method for improving quality of foods made of whole coarse cereal flour through extrusion modified coarse cereal powder, and belongs to the technical field of food processing. According to the processing method disclosed by the invention, coarse cereals rich in dietary fibers are used as raw materials, coarse cereal powder is modified under the extrusion condition of low screw speed, low extrusion temperature and high moisture content, and then the extrusion modified coarse cereal powder is added back to original coarse cereal powder, so that the quality and edibility characteristics of foods made of whole coarse cereal flour such as coarse cereal noodles and coarse cereal steamed buns can be obviously improved. According to the processing method disclosed by the invention, the processing performance of the coarse cereals can be improved through an extrusion modified technique, and besides, functional nutrient components of the coarse cereal powderare greatly reserved. The extrusion modified coarse cereal powder is added back to the original coarse cereal powder in proportion, foods wholly made of coarse cereal flour can be produced, additional addition of components of wheat flour, vital wheat gluten, hydrophilic colloid and the like is not needed, and the shortcoming that the coarse cereals do not contain structural protein, so that thedefect that when the coarse cereals are made into wheat flour foods, the wheat flour foods are difficult to shape can be overcome; and in addition, the wheat products are good in mouth feel and rich in dietary fibers and various functional nutrition components, and different consumer demands can be met.

The invention relates to the technical field of processing of wheat gluten, in particular to a method for improving dissolubility of wheat gluten by ultrasonic treatment. The method comprises the following steps of: performing stirring hydration treatment on the wheat gluten for 1 to 30 minutes; adjusting the pH value to be between 3 and 5; performing intermittent ultrasonic treatment on the wheat gluten dispersion, and setting the pulse amplitude at 40 to 100 percent, wherein the on value of the continuous pulse working time is 1 to 60 seconds, the off value of the intermittent pulse time is 1 to 30 seconds and the ultrasonic time is 40 to 160 seconds; and spray-drying or freeze-drying the finally obtained product, and crushing and sieving the product to obtain a powdery modified wheat gluten product. The method has simple operation flow and low temperature requirement, and no other additives or impurities are added in the modification process; and compared with the wheat gluten without ultrasonic treatment, the dissolubility is obviously improved, the additional value of a wheat product is improved, and theoretical basis is provided for deep processing and high value generation of the wheat product.

The invention relates to the processing technical field of wheat gluten, in particular to a method for increasing wheat gluten solubility by heat-moisture treatment. Wheat gluten is stirred and processed by hydration for 1-30 min; the pH is adjusted to 3-5; the dispersed solution of wheat gluten is heated in a water bathe under stirring, wherein the temperature of the water bathe is 60-100 DEG C and the heating time is 10-100 min; the product finally obtained is dried by spray drying or freeze drying, pulverized and sieved to obtain a powdery modified wheat gluten product. The invention has a simple operation flow, and no additional additives or impurities are added during the modification process; compared with wheat gluten that is not treated by heat and moisture, the wheat gluten prepared by the invention has significantly improved solubility; the added value of wheat products is increased, and a theoretical basis is provided for the deep processing and the value increase of wheat products.

It is intended to provide processed products of wheat, barley, oats and rye and its processing method, in which any functional ingredients are increased with balanced, and originally physical properties and quality that are demanded by inhibiting activity of an unnecessary enzyme are held. Depending on functional ingredients condition of targeted free amino acids like GABA or dietary fibers, by soaking process of seeds of wheat, barley, oats and rye, controlling germination days after soaking, controlling the drying temperature and controlling the gibberellin process, then wheat, barley, oats and rye, in which functional ingredients contents such as GABA, free amino acids and dietary fibers can be increased, can be obtained. Then, the extraction process from seeds of wheat, barley, oats and rye in controlled and the extraction method is suited for extracting the targeted functional ingredients like GABA and β-glucan. Thus, the method for increasing functional ingredients contents and processed products by its method can be provided. Therefore, foods comprising increased functional ingredients contents such as GABA and β-glucan can be provided by including wheat, barley, oats and rye or processed products of wheat, barley, oats and rye which has increased functional ingredients contents as raw material in foods.

The invention relates to a method for quickly evaluating wheat quality, belonging to the technical field of quickly evaluating wheat quality. The method comprises the following steps: (1) preparing whole meal; (2) testing BEM, PMT, AM and PM of the whole meal by using a glutopeak; and (3) analyzing parameter correlation by using the glutopeak of whole meal. By testing the BEM, PMT, AM and PM of the whole meal, whole grains can be directly ground to prepare the whole meal as a measuring sample without preparing flour and evaluating, and moreover, one gluetopeak (an instrument which is latest researched by Brabender company for testing the characteristics of gluten) is just used in the evaluating process. According to the method, the torque change in a gluten matrix forming process can be recorded, the measuring speed is fast, the required sample amount is few, and the operation is simple and convenient. Therefore, the method can be used for quickly evaluating the wheat product at grain purchase places or enterprises.

This invention relates to a storage stable buoyant waxy grain wherein the waxy grain is waxy triticale and waxy wheat. The starch in the waxy grain is gelatinized throughout and the cooked waxy grains of this invention can be stored for prolonged times in air tight or conventional cereal containers having a liner without acquiring rancid odors or tastes even in the absence of preservatives that inhibit the development of rancidity. Preferably, the waxy wholegrain is a waxy wheat having a protein content of no more than 14% by dry weight. The processes for preparing the waxy wholegrain food products of this invention are also described.

The invention discloses a high-yield, high-efficiency and simple cultivation method for dryland wheat. In order to meet the planting requirements of dryland wheat, in the process of planting dryland wheat, excellent wheat products with drought resistance and barren resistance are selected, a field cultivation and management system for storing water and preserving moisture is established, soil fertility is improved, reasonable fertilization, sowing with adequate moisture at an appropriate time, field management and corresponding prevention and control measures are adopted according to differentplant diseases and insect pests characteristics, so that the planting yield of dryland wheat can be effectively improved, the planting benefit can be improved, and the development of the wheat industry can be promoted; the early and deep fertilization of fertilizers is used to increase the root penetration before spring and winter, increase the root-shoot ratio, enable the root to fully absorb the water and nutrients in deep soil; and a reasonable group management strategy is adopted, and the grain number per spike and 1000-grain weight on the basis of large groups are synchronously increasedto increase the yield of dryland wheat, and thus not only the risk of rain topdressing at the later growth stage of wheat is reduced, but also cost and labor are saved, so that the method is efficient and simple.

The invention discloses a wheat yellow pigment content associated protein and a coding gene and an application for the same. The wheat yellow pigment content associated protein is a yellow pigment content associated protein which has sequence 1 or 3 or 5 or 7 in a sequence list after undergoing replacement and / or loss and / or addition of one or a plurality of amino acid residues. The invention also provides the coding gene of the protein and a specificity functional mark based on wheat gene allelic variation. Through two times of genotyping, the mark can be used to judge the gene associated with the yellow pigment content in the wheat. The invention can be used to screen wheat breeds during the early development period, thereby optimizing hybrid combination, quickening breeding and reducing breeding cost. The method for detecting the wheat yellow pigment content and character has the advantages of simple operation, stability and reliability, low cost and short cycle. The method suitable for generalization has important theoretic significance and economic value concerning rapidly improving the color of wheat products.

The invention relates to a preparation method for synchronously producing a functional ingredient and a powdery food by using purple pakchoi. The method comprises the following steps: carrying out wet grinding and ultramicro crushing on buds and tender stems of purple pakchoi, carrying out a flavor embedding and spray drying technology to prepare the functional ingredient of purple pakchoi; or carrying out microwave vacuum drying on whole edible purple pakchoi as a raw material, and carrying out low temperature micro crushing to obtain whole nutritional purple pakchoi powder; and carrying out a circulative ultrasonic aqueous solution extraction, membrane separation and resin purification combination process to extract, separate and purify highly acylated anthocyanin natural pigment in the purple pakchoi in order to prepare a natural, safe and efficient functional food additive. The above purple pakchoi products prepared in the invention reserve the main nutrition, original characteristic flavor and active components of purple pakchoi, can be mixed with purple pakchoi natural red pigment to be widely applied in the processing industries of foods comprising wheat products, beverages and the like, and can also be used in functional drinks, meal supplements, daily consumer goods and the like as a natural antioxidant.

The invention provides a preparation method of a low-calorie wheat biscuit. The method comprises the following main steps: taking wheat flour, adding red sorghum husk coarse polyphenol extractive with mass percentage content being 5-30% and then mixing uniformly, adding a certain amount of a food additive and then mixing uniformly, adding water with the mass percentage content accounting for 35-45% of the flour and then mixing and agitating for 20-30min, fermenting for 5-10min, pressing to obtain the biscuit with certain size and then further placing for 10-20min, and cooking, thus obtaining the finished product. According to the method, The used red sorghum husk coarse polyphenol extractive can be used for inhibiting the activity of digestive enzyme in a human body, and complex formed by the red sorghum husk coarse polyphenol extractive and starch and protein in the flour is hard to digest and absorb by the human body, and therefore, the low-digestibility biscuit prepared according to the method has great significance on helping overweight or obesity people taking wheat products as staple food to reduce caloric intake and resist diabetes and other diseases. According to the method, the processing technology is simple to operate, the cost is low and large-scale industrial preparation is easy.

The invention discloses natural wheat fragrance flour. The natural wheat fragrance flour is composed of, by mass, 68 to 72% of endosperm powder, 3 to 7% of germ powder, and 21 to 29% of wheat bran powder. The raw materials of the natural wheat fragrance flour are pure wheat products; the endosperm powder, the germ powder, and the wheat bran powder are mixed at the above ratio, so that the obtainednatural wheat fragrance flour is rich in dietary fiber and vitamin nutrients, possesses thick natural wheat fragrance, and is suitable for middle aged and old people to eat.

The invention relates to a method for improving the breeding selection efficiency of waxy wheat. The method is characterized in that a purple and blue waxy wheat strain is rapidly bred and identifiedby the aid of double cross or convergent cross, iodine solution dyeing and positive and inverse backcross technological means, and a purple and blue waxy wheat novel germplasm resource rich in 14 anthocyanins and amylopectin is created. The method is applicable to polymerization of waxy genes (wx-A1, wx-B1 and wx-D1), purple genes (Pk1 and Pk2) and blue genes (Ba or Bk) positioned on different chromosomes of wheat 7AS, 4AL, 7DS, 3A, 7B, 4B and the like, the purple and blue waxy wheat is created and cultivated, the healthcare value and nutritional quality of the wheat are improved, and the requirements of the market for healthy and nutritional green wheat products are met.

A reconstituted reduced FODMAPS wheat gluten protein-based flour is disclosed for use in producing a food product suitable for consumption by a wheat intolerant consumer without development of associated defining symptoms of wheat intolerance The reduced FODMAPS wheat gluten protein-based flour includes as a constituent a proportion of wheat gluten protein recovered from a source wheat flour and additional constituents of types which have been recovered from wheat flour or other non-wheat source and which have been substantially depleted of FODMAPS content.

The invention provides a wheat sauce production method. Formula includes 55-60% of sweet soybean paste, 20-23% of edible oil, 5-8% of chilli powder, 1.5-2% of wild pepper shell, 0.3-0.5% of white pepper, 1.5-2.5% of white sugar, 0.19-0.21% of ethyl, 3-6% of sesame, 2.5-3% pf aginomoto and 1-1.2% of chicken powder. The preparation method includes that: the raw materials are blended and placed into a container, heated to 180 DEG C and cooled, floating oil is filtered, cooling is carried out for 10-15 minutes, then sterilization is carried out at 80 DEG C for 30 minutes, the mixture is taken out and sealed timely, and labelling and packaging are carried out, thus obtaining the finished product. The invention processes the raw materials full of nutrients by the method, and the produced wheat product contains no preservative, has unique taste, is tasty and refreshing, contains multiple micro elements and nutrients and is a good condiment. The invention processes the raw materials full of nutrients by the method, thus the wheat sauce product is produced.

The invention provides a comprehensive analysis system based on wheat product ratio test data, and the system comprises a screening module which is used for generating screening conditions based on the input information of screening parameters, so as to screen out target breeding data from a pre-imported original database; the analysis module is used for associating the input information of the character analysis parameters with a target database to generate a target view; and the prediction module is used for inputting the target variety information into a target prediction model and outputting a prediction result corresponding to the target variety information. According to the comprehensive analysis system based on the wheat variety comparison test data, comprehensive analysis and evaluation can be carried out on the wheat variety comparison test data on a system platform; by means of the visual chart of the breeding data and the target prediction model, the data rule can be better found, and the trend and demand of future wheat breeding can be analyzed, reasoned and predicted.

The invention relates to wheat germ flour mixed with fruits and vegetables, which relates to the technical field of processing and manufacturing wheat products. The wheat germ flour is characterized by comprising the following materials in parts by weight, 23-30 parts of wheat germ, 2-6 parts of peanuts, 2-7 parts of hyacinth beans, 1-6 parts of peas, 4-9 parts of glutinous rice, 4-9 parts of black beans, 4 to 9 parts of seed of Job's tears, 4 to 9 parts of corn, 3 to 8 parts of sweet potato, 1 to 5 parts of sea cucumber, 1 to 4 parts of abalone, 1 to 4 parts of laver, 1 to 4 parts of kelp, 1to 5 parts of calcium gluconate, 1 to 5 parts of zinc gluconate, 14 to 18 parts of blending juice, and 10 to 17 parts of an additive. The method of the invention is reasonable and convenient to manufacture, and the wheat germ flour is rich in nutrients and rich in flavor.

The invention discloses a whole-wheat processing fermentation device and an application method thereof, relates to the technical field of whole-wheat processing fermentation, and aims to solve the problems that stirring rods of a fermentation tank with definite volume in the prior art are widely distributed throughout the interior of the fermentation tank from upper portion to lower portion in order to improve fermentation effect, so that during fermentation of whole-wheat products, the stirring rods are covered by raw materials, resulting in fermented finished products adhered to the surfaces of the stirring rods after the fermentation is completed, thereby causing inconvenience of subsequent cleaning. A fixed seat is fixedly arranged above a base. A connecting seat is fixedly arranged on the front end face of the fixed seat. An outer protective box is fixedly arranged at the front end of the connecting seat. A fermentation barrel is arranged in the outer protective box. Connecting plates are fixedly arranged on the two sides of the upper end face of the fermentation barrel. The other ends of the connecting plates are fixedly connected with the inner wall of the upper portion of the outer protective box. A mounting plate is fixedly arranged on the inner wall of the lower portion of the outer protective box. An electric heating disc is fixedly mounted above the mounting plate.

The invention relates to a preparation method for synchronously producing a functional ingredient and a powdery food by using purple pakchoi. The method comprises the following steps: carrying out wet grinding and ultramicro crushing on buds and tender stems of purple pakchoi, carrying out a flavor embedding and spray drying technology to prepare the functional ingredient of purple pakchoi; or carrying out microwave vacuum drying on whole edible purple pakchoi as a raw material, and carrying out low temperature micro crushing to obtain whole nutritional purple pakchoi powder; and carrying out a circulative ultrasonic aqueous solution extraction, membrane separation and resin purification combination process to extract, separate and purify highly acylated anthocyanin natural pigment in the purple pakchoi in order to prepare a natural, safe and efficient functional food additive. The above purple pakchoi products prepared in the invention reserve the main nutrition, original characteristic flavor and active components of purple pakchoi, can be mixed with purple pakchoi natural red pigment to be widely applied in the processing industries of foods comprising wheat products, beverages and the like, and can also be used in functional drinks, meal supplements, daily consumer goods and the like as a natural antioxidant.

The invention discloses a trace element selenium dietary supplement with a function of relieving salmonella induced enteritis, and belongs to the technical field of food. The trace element selenium dietary supplement provided by the invention has the main beneficial ingredients of sodium selenite; the infection of the salmonella on the mouse immune organs can be inhibited; the mouse body anti-oxidization index can be obviously improved. The trace element selenium dietary supplement provided by the invention is used for preparing medicine compositions, wheat products and fermented milk with the function of relieving salmonella induced enteritis, and has wide application prospects.

The invention relates to barley grass powder fine dried noodles and a making method thereof. The barley grass powder fine dried noodles are made from the following raw materials in percentage by massof 45.5%-73.5% of high-gluten wheat flour, 3.5%-5.5% of barley grass powder, 2%-5.5% of vital wheat gluten, 0.5%-2% of konjac powder, 0.5%-1.5% of edible salt and 28%-40% of drinking water. The makingmethod comprises the steps of preparing materials, performing stirring, performing dough mixing, performing curing, performing rolling, performing cutting into strips, performing loading on a frame,performing drying, performing cutting into noodles, and performing packing. According to the made finished products, a certain amount of the barley grass powder is added to the high-gluten wheat flour, so that the barley grass powder fine dried noodles have the flavor of the barley grass powder, are healthy and nutritive, have the efficacy of reducing fat and clearing the bowels, can improve the flavor of the barley grass powder, have natural wheat flavor, and are smooth and chewy, smooth when being put in mouths. The making method can be used for mass production of massive wheat products, andagriculture and economic development can be promoted.

The invention provides a wheat flour composition. The composition comprises, in percentage by volume, 85-91% of wheat flour with a particle size of 40-200 [mu]m and 26-32% of wheat flour with a particle size of 100-200 [mu]m. Compared with the prior art, the obtained wheat flour composition of the invention has higher GPI (larger than 69.5%) and lower bran content (smaller than 5.5%), and improvesproperties of wheat products (such as flour products), such as specific volume, elasticity, appearance, color, structure and stickiness.

The invention aims to provide a method for producing wheat dough containing soybean protein. Dough containing soybean protein which is hardly influenced by strong hygroscopicity of soybeans is used, the change of the hardness of the dough is small along with the lapse of time, and the dough has favorable workability. The method for producing wheat dough containing soybean protein is characterized by comprising the following step of adding the soybean protein which is used as a pre-prepared plasticity mixture of soybean protein and sugar, wherein under the situation that the plasticity mixture contains the soybean protein and the liquid sugar, the content of the soybean protein in the plasticity mixture is 12-38wt% according to solid soybean protein, and humid activity of the liquid sugar used in the plasticity mixture is 0.95 or below. The invention further provides a method for producing wheat products, and the method is characterized by comprising the step of heating the wheat dough.