83results about "Bakery product preservation" patented technology

The invention discloses a high-temperature-resistant astaxanthin microcapsule and a preparation method and application thereof, and relates to the field of nutritional products, the microcapsule comprises: a, a core material: astaxanthin oil selected from haematococcus pluvialis or krill oil; b, double-layer wall materials: an inner-layer wall material is formed by crosslinking sodium alginate and whey protein through an ionic gel method; the outer-layer wall material is formed by electrostatic adsorption of chitosan and Arabic gum; and c, an antioxidant synergist: a rosemary extract. A double-layer embedding structure is adopted outside astaxanthin oil, sodium alginate on the inner layer is combined with whey protein to form a compact network structure through ionic bonds, chitosan on the outer layer and Arabic gum form a compact composite film on the surface of a primary embedded microsphere through electrostatic attraction, so that the double-layer embedded microcapsule has the advantages that the astaxanthin oil has good stability, and the astaxanthin oil has good stability. The temperature resistance limit of a traditional single-layer microcapsule is broken through, the stability of the astaxanthin in a high-temperature baking environment is remarkably improved, the astaxanthin can stably exist in high-temperature baked food, and the anti-oxidation effect and the like of the astaxanthin are fully exerted.

The invention belongs to the technical field of microorganisms, and particularly relates to a preservative and bacteriostatic metabiotic composition for food as well as a preparation method and application of the preservative and bacteriostatic metabiotic composition. The raw materials of the postbiotic composition comprise inactivated thalli of compound probiotics and metabolites of the compound probiotics; the compound probiotics comprise lactobacillus casei Zhang, bifidobacterium animalis subsp. Lactis V9, lactobacillus plantarum P-8 and lactobacillus plantarum PB-2. Through mutual cooperation of the four strains, a culture substrate can be more effectively converted into a plurality of organic acids and short-chain fatty acids with more excellent preservative and antibacterial effects, and the preservative and antibacterial effects of the post-biogen composition are improved.

The present invention belongs to the field of microbial technology, and specifically relates to a postbiotic composition for anti-corrosion and antibacterial in food, its preparation method and application. The raw materials of the postbiotic composition include: inactivated cells of a compound probiotic and metabolites of the compound probiotic; the compound probiotic includes Lactobacillus casei Zhang, Bifidobacterium animalis subsp. lactis V9, Lactobacillus plantarum P-8 and Lactobacillus plantarum PB-2. Through the mutual cooperation of the above four strains, the present invention can more effectively convert the culture medium substrate into several organic acids and short-chain fatty acids with more excellent anti-corrosion and antibacterial effects, improving the anti-corrosion and antibacterial effects of the postbiotic composition.

The present invention belongs to the technical field of food additives, and specifically discloses a high-purity naked oat β-glucan and a preparation method and application thereof. The high-purity naked oat β-glucan is extracted by enzyme-assisted water extraction and alcohol precipitation, and the extract has the function of maintaining moisture stability in cereal products and improving water holding capacity. The high-purity naked oat β-glucan extraction of the present invention is obtained by pretreatment, hot water extraction, enzyme-assisted removal of starch and protein, freeze drying to obtain crude polysaccharides, and crude polysaccharide purification; the example of making cereal bread proves that the high-purity naked oat β-glucan can significantly improve the water holding capacity of cereal products and prolong their shelf life, and can be used in bread, biscuits, and meal replacements to achieve its high-value application.

The invention relates to the technical field of food processing, and particularly discloses whole-grain bread premixed flour and a preparation method thereof. The bread premixed flour is mainly prepared from the following raw materials in parts by weight: 59-71 parts of wheat flour, 5-15 parts of oat flour, 3-7 parts of rye flour, 3-7 parts of quinoa flour, 5-15 parts of corn flour, 3-7 parts of sorghum flour, 1-3 parts of table salt, 3-7 parts of egg white powder, 3-7 parts of pea fibers, 2-4 parts of ascorbic acid, 0.05-0.15 part of an edible emulsifier, 0.01-0.03 part of a natural preservative and 5-15 parts of water. According to the bread premixed flour, through mutual cooperation of the raw materials, the whole-grain bread is rich in nutrition, has the advantages of being high in specific volume and low in hardness, meanwhile, the texture is uniform, soft and fluffy, the taste is soft and delicious, the quality of the whole-grain bread is improved, and the market requirement is met.

According to the rumex hanus bread, a medium-planting fermentation method is adopted, rumex hanus seed leach liquor is added into medium-planting dough, and rumex hanus pulp is added into main dough. According to the rumex hanus bread, nutrition of the rumex hanus seeds and the fresh rumex hanus is utilized at the same time, the protein level and the nutrient abundance of the bread can be improved, the quality and the taste of the bread can be greatly improved, bioactive substances in the rumex hanus are utilized, and on the premise that no preservative or other additives are added, the rumex hanus bread has the advantages of being good in taste and good in taste. The functions of delaying spoilage and prolonging the shelf life are realized. Besides, the rumex hanus bread further has a good physiological regulation function, can improve physique and enhance immunity, and can meet the requirements of consumers in the aspects of food safety, food quality, food functionality and the like.

The invention relates to a lactic acid bacteria product, a preparation method thereof and application of the lactic acid bacteria product in food preservation, and the lactic acid bacteria product comprises fermentation metabolites obtained by co-fermentation of lactobacillus plantarum, lactobacillus delbrueckii subsp. Lactis and streptococcus salivarius subsp. Thermophilus and plant extracts. The lactobacillus and the streptococcus salivarius subsp. Thermophilus are scientifically proportioned and combined, and the plant extract with a natural antibacterial effect is added, so that the antibacterial efficiency is synergistically improved, the fresh-keeping effect is enhanced, meanwhile, the nutritional value of the food can be improved, and the probiotic function is increased.

The invention relates to the field of food additive processing, and particularly discloses a compound emulsifier for enhancing the stability of cake batter and a preparation method of the compound emulsifier for enhancing the stability of the cake batter. The preparation method comprises the following steps: preparing the following components in parts by weight: 20-30 parts of diglycerol fatty acid ester, 20-35 parts of polyglycerol fatty acid ester, 10-20 parts of sucrose fatty acid ester, 1-2 parts of xylitol fatty acid ester coated fucoidin, 20-40 parts of water, 1-2 parts of loading oat dietary fiber and 2-8 parts of propylene glycol; the preparation method comprises the following steps: mixing the mono-glycerol fatty acid ester, the diglycerol fatty acid ester, the polyglycerol fatty acid ester, the sucrose fatty acid ester, the water and the propylene glycol, and uniformly stirring and mixing at 80-85 DEG C to obtain a primary mixture; and then adding xylitol fatty acid ester coated fucoidin and loaded oat dietary fibers at 72-74 DEG C, continuing to uniformly mix, and then filling and cooling to obtain a finished product. The device has the advantage of improving the uniformity and stability of cake batter foam.

A container (1) for cooking in the oven a food product (11) is provided, comprising: a vessel (2) suitable to contain at least a product (11), defining an opening (20) communicating with outside and a bottom (21) opposite to the opening (20); a cover (3) configured to be hooked to the opening (20) and to close the vessel (2); a magnetic connecting element (4) constrainable at least to the product (11) and suitable to constrain the product (11) to the container (1) by magnetic interaction; the connecting element (4) being integral to a contact surface (10) inside the container (1) and placed on one to be selected between the vessel (2) and the cover (3); the connecting element (4) is suitable to bring at least the product (11) in contact with the contact surface (10) so as to keep the product (11) in the same position with respect to the contact surface (10).

The invention relates to the technical field of toast bread preparation, and particularly discloses toast bread and a preparation process thereof. The toast bread is prepared from the following raw materials in parts by mass: 100 parts of high gluten flour, 40 to 60 parts of whole wheat flour, 40 to 60 parts of blanched dough, 10 to 20 parts of wheat germ flour, 5 to 10 parts of butter, 5 to 10 parts of white sugar, 5 to 10 parts of beetroot juice, 3 to 6 parts of eggs, 0.8 to 1.2 parts of yeast, 0.5 to 1 part of sodium stearoyl lactylate, 0.5 to 1 part of propylene glycol alginate and 120 to 140 parts of water. Through a specific raw material ratio and a unique preparation process, the toast bread not only has a good taste, but also has a good moisture retention capability.

The invention discloses lactobacillus fermented bread and a processing method thereof. The lactic acid bacteria fermented bread comprises the following components in parts by weight: 100 parts of flour, 2-5 parts of a lactic acid bacteria starter, 1-3 parts of yeast, 50-60 parts of water, 1-2 parts of table salt, 5-10 parts of white granulated sugar, 3-6 parts of butter and 3-6 parts of a natural preservative. Wherein the natural preservative comprises the following components in parts by weight: 1-2 parts of a rosemary extract, 1-2 parts of a grapefruit seed extract and 1-2 parts of trehalose. According to the lactic acid bacteria fermented bread and the processing method thereof, the growth and reproduction of microorganisms can be effectively inhibited, the deterioration speed of the bread is delayed, and the moisture content and acidity stability of the bread are kept, so that the shelf life of the bread is prolonged, and the expected invention purpose is achieved.

A food preservative includes a synergistic combination of a polyphenolic compound and a phenolic aldehyde. In one advantageous form, the polyphenolic compound is selected from the group consisting of hesperidin, ellagic acid, catechin, epigallocatechin, crude extract of citrus, pomegranate, and a crude extract of green tea and the phenolic aldehyde is vanillin. Advantageously, the composition has synergistic effects to limit microbial growth, acting as an antimicrobial agent and / or an antioxidant.

The invention relates to propionibacterium freudenreichii and application thereof in cereal fermented food, and belongs to the technical field of food. The invention provides a microbial agent containing propionibacterium freudenreichii, the microbial agent is applied to cereal fermented food (such as bread, steamed buns and steamed stuffed buns), and the preservation performance and sensory quality of the food are remarkably improved by prolonging the shelf life of the food and improving the texture and flavor of the food. The specific method comprises the following steps: adding the microbial agent into a mixed system of water and flour, fermenting to prepare sour dough, mixing the sour dough with other ingredients, and baking. Experimental results show that the microbial inoculum significantly prolongs the shelf life of the bread, inhibits the growth of mould, optimizes the texture parameters of the bread, improves the specific volume and height-diameter ratio of the bread, reduces the baking loss and aging rate of the bread, and improves the overall sensory evaluation.

To provide a long-term storable bread-like food product composition having bread-like appearance and food texture.SOLUTION: A long-term storable bread-like food product composition has disaccharide or less and insoluble dietary fibers as main constituent, is composed of an outer layer and an air-containing gel-like central layer, and has cohesiveness in repeated compression tests using a texture analyzer of 0.4-1.0 and water activity of less than 0.80. The outer layer and the air-containing gel-like central layer of the bread-like food product composition are formed by baking dough of the bread-like food product composition.SELECTED DRAWING: None

The invention relates to a tea seed oil emulsion loaded with grape seed polyphenol-phloretin and a preparation method thereof, and the preparation method comprises the following steps: taking a sucrose-xanthan gum aqueous solution as a water phase, adding grape seed polyphenol into the water phase, taking a polyglycerol polyricinoleate-tea seed oil solution as an oil phase, and uniformly mixing to obtain the tea seed oil emulsion loaded with grape seed polyphenol-phloretin. Grape seed polyphenol can be effectively loaded in an oil phase through a high-speed shearing emulsification method. After the grape seed polyphenol emulsion is prepared, phloretin is added, and the grape seed polyphenol-phloretin loaded tea seed oil emulsion is prepared. According to the method designed by the invention, grape seed polyphenol and phloretin can be stably loaded in an oil solution, so that the problem that water-soluble polyphenol and alcohol-soluble polyphenol are difficult to dissolve in grease is effectively solved; meanwhile, the grape seed polyphenol and the phloretin are compounded for use, so that on one hand, the shelf life of the product can be effectively prolonged, and the oxidation resistance is improved; on the other hand, hydrolysis of alpha-amylase and glucolase on starch can be inhibited, digestion and absorption of carbohydrates are interfered, and powerful technical support is provided for development of novel healthy food.

A sticker includes at least one adhesive component comprising a carrier composition containing a nutritional composition; wherein the carrier composition comprises a food grade binder and the nutritional composition comprises at least one compound adapted to support selective growth of one or more human safe bacteria.

The invention discloses a sweetheart cake preparation method, and particularly relates to the technical field of food processing.The sweetheart cake preparation method comprises the steps of raw material preparation, cake crust preparation, bakery shortening preparation, stuffing preparation, flour cake preparation, pie preparation and firing treatment.The sweetheart cake preparation method has the advantages that cooked sesame and coconut shreds are added into the stuffing to replace chemical antioxidants; according to the sweetheart cake, a small amount of sugar oil is added into the cake crust and the bakery shortening, and the Sanjiang cake powder is added into the stuffing, so that the stuffing is easier to coagulate and is not easy to loosen when eaten, and the problem that the stuffing is solidified due to the fact that a large amount of sugar is added traditionally is solved, so that the sweetheart cake made by the scheme is less in oil and sugar, and chemical oxidizing agents are prevented from being added; the composition nutrition is more beneficial to human health, and the problem that potential safety hazards are brought to human health due to long-term intake of excessive oxidizing preservatives is avoided.

The invention relates to a polymer film obtainable from the crosslinking reaction between pectin and carboxymethylcellulose in the presence of an organic calcium salt and a plasticiser. The film can comprise zeolite, loaded or not loaded with silver ions. The organic calcium salt is selected from: calcium propionate, calcium acetate, calcium lactate, calcium sorbate, calcium glutamate, calcium oleate, calcium palmitate, calcium laurate, calcium stearate and calcium myristate. The plasticising agent is a saturated or unsaturated fatty acid selected from: oleic acid and palmitic, stearic, lauric, myristic, myristoleic, palmitoleic and linoleic acid; polyethylene glycol; glycerol; glycerol derivatives; and citric acid salts, preferably sodium citrate. The polymer film can be laminated to at least one film / layer of plastic material, possibly biodegradable, or to a layer of paper and used for packaging foods, in particular baked products, with the aim of preserving them and extending their shelf life.

A method for producing a preservative salt includes feeding a biodegradable feedstock to a mixed consortium of microorganisms or microbiomes to produce a fermentation effluent comprising a carboxylic acid mixture; recovering the carboxylic acid mixture from the fermentation effluent; separating an acetic acid and propionic acid fraction from the carboxylic acid mixture; and reacting the acetic acid and the propionic acid fraction with a base to produce the preservative salt comprising an acetic acid and propionic acid salt. The carboxylic acids have greater than 80% bio-based carbon content.

The invention discloses novel laver toast bread and a preparation method thereof, and relates to the technical field of food processing. The novel laver toast bread is prepared from the following raw materials: wheat flour, laver flavor powder, sugar, salt, milk powder, yeast, eggs, water and butter. The laver fine powder is added into the toast bread, so that the aging condition of the toast bread can be effectively delayed.

The present invention provides a carboxylate carrier loaded with carboxylic acid, which is a free-flowing powder of a granular solid. The compound of the present invention is stable, biocompatible and digestible, facilitates high acid loading and controlled release of customizable acid strength in solution, and facilitates the handling of liquid carboxylic acids, such as formic acid, acetic acid, glycolic acid, propionic acid, butyric acid and lactic acid, in powder form. The compound of the present invention is soluble in polar solvents, except for the carrier component, which is thermally stable at up to 300°C. The present invention further provides a method for making the free-flowing compound of the present invention, which comprises loading the carrier carboxylic acid with at least one loaded carboxylic acid selected from preferably liquid short-chain carboxylic acids by contacting an alkaline earth metal base, a carrier carboxylic acid and a component of the loaded carboxylic acid. The powder product obtained by the method of the present invention has the characteristics of low moisture, a defined and uniform particle size, free flow and no agglomeration.

A solid compound prepared as a powder that exhibits good flowability and having a specific structure is provided. The solid compound contains a carrier carboxylic acid salt and a loaded carboxylic acid, wherein the pKa of the corresponding carboxylic acid of the carrier carboxylic acid is lower than or equal to the pKa of the loaded carboxylic. The loaded carboxylic acid is physisorbed within the structure of the carrier carboxylic acid salt, and wherein the water content of the solid compound is less than 2 equivalents of water relative to the carrier carboxylic acid. Processes and pharmaceutical compositions containing the solid compound are also provided.

The invention relates to the technical field of compound enzyme preparations for pastry cakes, and particularly discloses a compound enzyme preparation, a preparation method of the compound enzyme preparation and a pastry cake. The compound enzyme preparation comprises maltogenic amylase, xylanase, lipase, glucose oxidase, amyloglucosidase, corn starch, soybean dietary fiber powder, distarch phosphate, polyglycerol fatty acid ester, starch sodium octenylsuccinate, hawthorn vinegar powder and phylloporia ribis fermented mycelium. The compound enzyme preparation disclosed by the invention not only can well improve the texture and flavor of cake blanks, but also can well optimize the internal structures of the cake blanks and delay the aging of the cake blanks, so that the shelf life of the crispy cakes is prolonged.

This invention provides a fruit fermentation liquid composition for enhancing bread flavor, comprising the following ingredients in parts by weight: fruit: 120-200 parts; cranberry juice: 150-300 parts; sugar: 100-200 parts; yeast extract: 2-10 parts; water: 200-500 parts; flour: 20-50 parts; Angel high-proof yeast: 1-10 parts; esterification enzyme: 1-5 parts. This invention, through a specific fermentation liquid formula, combines the addition of fruit acids, which, under the action of esterification enzyme, produce rich fruity and floral esters, which are then expressed in bread. Simultaneously, unreacted fruit acids and alcohols produced by yeast can improve the bread's texture and extend its shelf life.

A process for the production of a soft bakery product with a moisture content of at least 11%, which can be stored at room temperature for at least two months, while keeping its softness characteristics substantially unchanged, comprising the steps of: a) providing a semi-finished product obtained from a flour-based leavened dough; b) baking the semi-finished product in an oven, obtaining a bakery product having a moisture content of between 10% and 35% by weight; c) injecting water or a hydroalcoholic solution into the product, in an amount such as to bring about an increase of at least 10% of the moisture content of the bakery product.

The invention relates to low-GI whole-wheat bread for improving the shelf life of freshly made bread, and belongs to the technical field of bread. The whole-wheat bread raw materials include whole-wheat flour, wheat flour, gluten, yeast, whole egg liquid, butter, milk powder, and a compound improver, wherein the compound improver is salt, glucose, trehalose, a compound sweetener composition, and water. Compared with traditional whole-wheat bread, the whole-wheat bread prepared by the method of the invention has the following advantages: 1. It can effectively improve the problems of rough taste and insufficient gluten of whole-wheat bread, and has a better taste; 2. It can significantly improve the shelf life of freshly made bread; 3. It can significantly reduce the GI of bread, which is lower than that of common low-GI bread products on the market.

The invention relates to the technical field of food, provides a preparation method of a high-egg-content cake, and solves the problems that the existing high-egg-content cake does not have the characteristics of low sugar and low calorie, and is relatively poor in quality and relatively poor in ageing resistance. Comprising the following steps: (1) preparing raw materials: preparing the following raw materials in parts by weight: 100-120 parts of low-gluten wheat flour, 130-150 parts of eggs, 110-130 parts of complex sugar, 0.5-1 part of edible salt, 0.1-0.5 part of a cake modifier, 20-25 parts of milk, 10-20 parts of corn oil and 1-5 parts of water; 2) heat treatment; (3) preparing cake paste; and (4) baking, cooling and packaging to obtain the high-egg-content cake.

Method for evacuating ambient air and regasifying unpackaged products with protective gas to extend their shelf life, wherein the products are fed to the device in one or more rows, which is characterized in that it collects, lines up and arranges the products by means of interlocking transport elements into a defined product formation, which is treated in only one vacuum chamber, in order to increase production output while simultaneously increasing sustainability, in order to be transferred in rows as a defined product formation to the subsequent packaging machine at the end.

A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough.