268results about "Bakery product preservation" patented technology

The present invention provides a method of disinfecting a foodstuff using a gaseous mixture containing ozone in an amount and for a time sufficient to effect disinfection.

A fully baked, soft, breadstick product is provided having a water activity in the range of about 0.9 to 0.95. The breadstick product is ideally suited for use in a refrigerated, ready-to-eat kit. The breadstick products are of a convenient size and shape with perforations to allow the breadstick product to be separated into individual breadsticks. The breadstick product is especially adapted as a single serving or snack food product. Also provided is a kit containing the breadstick product with one or more additional food items. Such additional food items include, for example, cheese, cheese products, cheese sauces, tomato sauces, cream cheese, butter, margarine, jam, jelly, honey, peanut butter, olive oil, salad ingredients, salad dressings, and the like. Preferably, each component item is in a separate container sealed from the other food items to substantially retard or prevent flavor, moisture, and microbial migration from one food item to another. The breadstick products retain a soft, desirable texture throughout their anticipated shelf lives.

The storable bread has in bread flour in 1000 weight portions water keeping agent 10-200 weight portions, acidity regulator 1-10 weight portions and preservative 0.5-2.5 weight portions other than conventional bread material, and is packed in a sealed bag together with deoxidant. By means of improving the bread making and storing process with modern biotechnology, modern food making technology, and modern packing technology, the present invention raises the storing performance of bread greatly. The storable bread may be stored at normal temperature for as long as three years, and is suitable for serving in tour, field operation, military field, etc.

The invention provides an anti-aging method for deep-fried glutinous rice cake stuffed with bean paste, which belongs to the technical field of agro-product processing and food additive. The invention mainly relates to preparation of an anti-aging compound emulsifying agent and anti-aging application of the compound emulsifying agent and an enzyme agent to the deep-fried glutinous rice cake stuffed with bean paste. In the invention, glutinous rice flour is taken as a main raw material, certain amount of the compound emulsifying agent, the enzyme agent, sugar and water are added, and the product, namely deep-fried glutinous rice cake stuffed with bean paste is produced by stewing and forming processes. The compound emulsifying agent is mainly produced by an extrusion method. A plurality of powder emulsifying agents with good anti-aging effect is evenly distributed on the surface of starch particles. The compound emulsifying agent with good anti-aging effect is obtained by controlling extrusion parameters. The optimal adding amount of the compound emulsifying agent is between 0.2 and 3 percent. The enzyme agent mainly adopts maltose amylase with the adding amount of between 0.02 and 0.15g/kg. The adding amount of the water and the sugar is respectively 110 to 120 percent and 20 to 50 percent of the weight of the glutinous rice flour. Through adding the compound emulsifying agent and the enzyme agent, the deep-fried glutinous rice cake stuffed with bean paste has good anti-aging function, and ensures that the guarantee period is more than 60 months.

The present invention discloses one kind of high efficacy compressed food, which is made with bread crumb 40-60 weight portions, instant grain powder 5-10 weight portions, mixed syrup 15-20 weight portions, soybean protein isolate 2-6 weight portions, grease 9-15 weight portions and other supplementary material, and through mixing and other steps. The mixed syrup is high malt syrup, isomaltose oligomer, golden syrup and/or invert syrup. The high efficacy compressed food has the features of good taste, comprehensive rich nutrients, excellent hunger resistance and different serving methods, and may be served in army and for civil use.

The invention discloses a preparation method of biological preservative farci flour products, comprising wrappers raw material formed by wheat flour and fillings respectively combined with meat, seafood, vegetables, oil and seasoning. The flour product has the characteristics that composite preservative formed by the combination of microbial-derived preservative, anima-derived preservative and plant -derived preservative is added into the filling; in the preparation method, modified atmosphere technology is set to improve the quality assurance and safety assurance coefficients and product preservation more effectively under normal temperature, thus ensuring the quality guarantee period of 'Goubuli' Baozi can be equal to or more than 90 days at normal temperature; and the biological preservative food is stored, transported and sold at room temperature (below 25 DEG C), thus thoroughly bringing no quality and food safety hazards to food. Biological preservative foods are used for replacing frozen convenience foods, thus reducing the cost and energy consumption brought by the whole cold chain operation in the storing, transporting and selling processes of the products.

The invention discloses a dried fruit jam of a layer cake for industrial production and a preparation method and applications thereof. The jam comprises the following components: 20-35% of granulated sugar, 30-40% of high fructose corn syrup, 10-20% of d-sorbitol solution, 5-10% of modified starch, 2-8% of edible glycerol, 0.5-0.7% of composite colloid, 0.6-0.8% of composite chelate salt, 0.1-0.3% of citric acid and 2-5% of dried fruit. According to the dried fruit jam, the modified starch, the composite colloid, the composite chelate salt are evenly mixed, water is added and then the mixture is stirred for dissolving until no obvious particle exists to obtain slurry; the high fructose corn syrup, the d-sorbitol solution and the granulated sugar are stirred and mixed, the slurry is added and the mixture is stirred while being heated; the mixture is heated and pasted to volatilize water until the content of solid content is 80-82%; the edible glycerol is added and the mixture is evenly mixed and cooled to 85-95 DEG C; and the dried fruit and the citric acid solution are added and the mixture is evenly stirred to obtain the jam. According to the dried fruit jam, the water activity of the jam is below 0.45, the mouthfeel is smooth and fine. The jam does not stick to teeth and the melting degree in mouth is high. The gel-state jam has a low heating temperature and can conveniently industrially prepare layer cakes.

The invention belongs to the technical field of food additives and particularly relates to a bread crumb and a production method thereof. The bread crumb consists of the following raw materials in part by weight: 75-90 parts of gluten flour, 10-20 parts of starch, 8-15 parts of water, 3-5 parts of table salt, 1-3 parts of sugar, 1-2 parts of emulsifying agent and 0.1-0.5 part of yeast powder. The bread crumb absorbs less oil, the taste of the fried food is crisp, delicious and soft and the nutritive value is great. The production method of the bread crumb comprises the steps of: a) raw material preparation; b) mixing and agitation to obtain dough mixtures; c) cold storage; d) fermentation, e) segmentation; f) primary baking to obtain primary finished products; g) slicing and crushing to obtain semi-finished bread crumb products; and h) secondary baking to obtain the finished bread crumb products. The production method of the bread crumb is simple and the production cost is reduced.

A wheaten food with powdery soup in a cupped container, comprising an outer container for containing a powdery soup-containing pouch, and an inner container housed in the outer container attached with an inner lid for containing a bread and attached with a plurality of small aperture, the inner container being contained in the outer container and sealed with an outer lid before use. The wheaten food is eaten by the method of detaching the outer lid and taking out the inner container, seal-opening the powdery soup-containing pouch and placing the powdery soup in the outer container, pouring hot water to make a soup, capping the inner container being up-turned over the outer container, and causing steams evolved upon soup making to flow through the smaller apertures to the inside of the inner container thereby moistening and warming the bread. Then, the inner lid is opened to take out the bread, which can be eaten while soaking in the soup.

The present invention discloses a food preservative and a preparation method thereof. According to the present invention, natural raw materials of cinnamomum cassia presl, clove, Chinese gallnut, tea polyphenol, malic acid and the like are adopted; processes of extraction, filtration, drying and the like are performed to prepared the food preservative. With the present invention, the food preservative of the present invention has a strong anti-oxidation effect and a strong bacteriostasis effect, and provides a certain color retaining effect for the food; after the food is processed by preservation, the food does not cause harm to the human health; the food preservative of the present invention can be widely applicable for preservation of fruits, vegetables, pastries, dairy products, meat products, edible oils and fats and the like; various nutrient ingredients in the food can be effectively protected; the preparation process has characteristics of simpleness and convenient operation, and can be widely promoted and used.

The invention relates to a preparation method of Nisin double layer microcapsule suitable for high temperature baking food. The preparation method of the Nisin double layer microcapsule suitable for the high temperature baking food includes: mixing Nisin and chitosan according to a mass ratio which ranges from 1:1 to 1:10 so as to obtain a solution, and then regulating PH (potential of hydrogen) of the solution to 2.5-7.5, adding Tween80 and PEG into the solution so as to emulsify the solution and obtain emulsion, and then slowly dripping a sodium tripolyphosphate solution into the emulsion so as to prepare chitosan microcapsule with the Nisin embedded under stirring functions, processing the Nisin chitosan microcapsule, and finally mixing and stirring the Nisin chitosan microcapsule and xanthan gum so as to obtain the Nisin double layer microcapsule, wherein a mass ratio between the sodium tripolyphosphate solution and the chitosan is 3:1-10:1. Compared with a free state Nisin product, the encapsulated Nisin product prepared by using the preparation method of the Nisin double layer microcapsule suitable for the high temperature baking food is strong in tolerance to PH, temperature and enzymes, can be processed along with food, and can not influence the fermentation process of fermented food, and high temperature and high pressure in processing can enable the Nisin double layer microcapsule to rapidly release the Nisin, and therefore influences of embedding wall materials on antibacterial effects of the Nisin are eliminated.

An apparatus and method for providing treatment by impingement to a continuous supply of food product includes a treatment zone at an ambient pressure, a fluid delivery zone at an elevated pressure, and a circulation assembly. Impingement plates containing apertures separate the zones. When treatment fluid is drawn through the impingement apertures, jets of treatment fluid are produced and impinge upon food product traveling through the treatment zone. The apparatus can employ a conveyor mechanism to accommodate food product from a continuous supply, as opposed to batches.

The invention relates to a fresh-keeping article containing nanometer silver and a preparation method of the fresh-keeping article. In addition, the fresh-keeping article containing the nanometer silver in the invention has strong and long-acting sterilizing and deodorizing properties, so that the invention also relates to the application of the fresh-keeping article containing the nanometer silver. The application comprises the fresh-keeping and preservation of various foods and agricultural products, and the increase of the survival rate of the aquaculture animals.

The invention discloses a safe high-efficiency green bread and cake preservative and a production method thereof; the preservative is obtained by 1-octanoyl-rac-glycerol, glycerol monostearate, sugar ester, sorbitol, tripolyglycerol monostearate, glucose, citric acid, calcium propionate, dehydrogenation sodium acetate, potassium sorbate, sodium diacetate, natamycin and water which are mixed and are vacuum-emulsified. Compared with the existing preservative, the preservative has the advantages of safety and high efficiency, the preservative is compounded by biological and chemical refreshing components which are safe to human body, so as to prevent breads and cakes from going bed caused by microorganisms and improve the storage life of the breads and cakes; compared with the similar preservatives in the market, the preservative can prolong the shelf life of the breads and cakes at least more than one time.

The invention discloses cake-sandwiched coarse cereals bread and a preparation method thereof. The cake-sandwiched multi-grain bread is characterized by comprising the following raw materials in part by mass: 1-5 parts of dough, 1-2 parts of cake, 1-2 parts of coarse cereals particles and 1-2 parts of salad dressing. Based on the traditional Chinese medicine health-keeping theory and the diet structure of human body, the bread that people often eat is selected as carrier, coarse cereals or multi-grain powder is added to the bread main body, and simultaneously the cake with delicate mouthfeel is sandwiched in the bread; thus, the rough mouthfeel of multi-grain is greatly changed, and the nutrient and healthy multi-grain bread with delicate mouthfeel is made.

The invention relates to a method for preparing an anti-anabiosis rice cake, in particular to a method of using a natural substance to delay anabiosis of the rice cake. The method belongs to the technical field of food processing. The method is characterized in that rice flour is crushed through a 120-mesh sieve to obtain rice flour for producing the rice cake; the rice flour, water and tea polyphenol or vitamin C are taken and mixed evenly and are poured into a die to be formed; the formed rice cake is put on a hot water bath, and is steamed to be a cooked rice cake; and the cooked rice cake is put in a refrigerator with a temperature of between 4 and 5 DEG C to be kept. The tea polyphenol and the vitamin C belong to antioxidants, have hydroxide radicals with high reactive activity, and are considered to be combined with hydroxide radicals of starch, thereby preventing starch from combining automatically in the storage process, namely the phenomenon of anabiosis (aging). Therefore, the storage time is prolonged tremendously and the problems of food security and quality do not exist. The method can keep edible taste, realize the mass production and long-time preservation of the rice cake, and is good for human health.

The invention provides sugar-free biscuits, which comprise the following components: 15 to 25 parts of seedless raisins, 1 to 5 parts of egg liquid, 10 to 20 parts of flour, 10 to 20 parts of oatmeal, 10 to 15 parts of grape juice, 2 to 8 parts of strong flour, 10 to 15 parts of fig, 0.1 to 0.5 parts of vanilla extract and a proper amount of water. The invention also provides a method for preparing sugar-free biscuits. The method comprises the following steps of: 1) mixing all raw materials to obtain a dough; 2) forming, namely forming in a forming machine; 3) baking, namely baking at 177DEG C for 13 minutes; and 4) cooling and packaging. The sugar-free biscuits have the advantage that: the sugar-free biscuits do not contain sucrose, fructose or maltose, have the sugar taste but do not have the energy of sugar, and are healthy.

The invention relates to a tea extract and application thereof in grain processing products. The tea extract is prepared by using the following processes: adding 7 to 10 times of drinking water into tea, heating the water at a temperature of between 90 and 100 DEG C, immersing the tea for 5 to 15 minutes, cooling the tea at a temperature of between 30 and 50 DEG C, filtering and concentrating the filter liquor, spraying and drying the filtered liquior into powder to obtain the extract. The tea extract is added into grain processing products such as cakes, bread, cookies, fresh rice flour and fine dried noodles and so on to obviously prolong the guarantee period of the products and solve the problems of easy retrogradation, and so on, and can add color and fragrance of the cakes, the breads and the cookies.

A toastable food product prepared from a cooked batter having flour, a leavening agent and water. The cooked batter includes a first portion, a second portion, a first connective web, and at least one tab member. The first portion has a first thickness, and the second portion has a second thickness substantially equal to the first thickness. The first connective web connects the first portion and the second portion. The connective web has a third thickness less than the first thickness. The at least one tab member extends across the first connective web to connect the first portion and the second portion, and to provide structural rigidity to the cooked batter.

The invention discloses a dragon fruit pie. The dragon fruit pie is characterized by comprising a crust and filling; the crust is made from, by weight, 6-10 parts of cheese, 30-40 parts of butter, 10-20 parts of sweetening agent, 4-8 parts of almond powder, 30-40 parts of low flour, 3-10 parts of cereal powder and 3-10 parts of egg yolk liquid; the filling is mainly made of dragon fruits. The dragon fruit pie has the advantages that natural edible and medicinal value of the dragon fruit is retained in the pie, the pie is good for detoxification and stomach protection, vascular sclerosis and senile dementia prevention, skin whitening and the like, alcoholic fermentation or acetic fermentation is performed on the dragon fruit filling so that unique taste and smell is realized, the cereal powder containing rich anthocyanidin is added in the crust so that the novel fuchsia appearance and rich nutrition are achieved.

Disclosed herein are compositions containing natural acids and natural buffering agents useful for inhibiting mold growth and/or prolonging the shelf life of baked products, which do not require propionic acid, and may be in either a liquid or a dry form. Also disclosed are methods of using the disclosed compositions.