36results 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 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.

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.

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 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.

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.

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.

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.

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.

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 application belongs to the technical field of food preservatives, and discloses a compound preservative stabilizer for cakes, and a preparation method and application thereof. The compound preservative stabilizer for cakes is prepared from the following components in percentage by mass: calcium propionate, sorbic acid, moringa leaf powder, a stabilizer, an emulsifier, an antioxidant, and an acidulant. The calcium propionate, sorbic acid and moringa leaf powder are preservative components, the stabilizer is gluconic acid-delta-lactone, the emulsifier is a mono-diglyceride fatty acid ester, the antioxidant is sodium erythorbate, and the acidulant is one or more of citric acid, malic acid and tartaric acid. Each raw material is sieved and uniformly mixed to prepare the compound preservative stabilizer. The compound preservative stabilizer is applied to cakes, can effectively inhibit the reproduction of Staphylococcus aureus, mold and other bacterial groups, control the total number of colonies, slow down oxidation and rancidity, extend the shelf life of the cakes to 14 days, improve the nutritional value of the cakes, and meanwhile, maintain the flavor of the cakes.

The invention relates to the technical field of food processing and packaging, in particular to a preparation method and a preparation device of an iron-based absorption and desorption type deoxidizer, and the preparation raw materials of the iron-based absorption and desorption type deoxidizer comprise 0-35 wt.% of sodium erythorbate, 0-30 wt.% of iron powder, 5-20 wt.% of sodium bicarbonate, 5-20 wt.% of silicon dioxide and 1.0-3.0 wt.% of copper sulfate aqueous solution. The preparation method comprises the following steps: S1, adding copper sulfate pentahydrate into water to prepare a copper sulfate aqueous solution; s2, adding white carbon black into the step 1, fully absorbing the solution, and uniformly stirring; and S3, then adding reduced iron powder, sodium erythorbate and sodium bicarbonate, fully stirring, and then sealing and sub-packaging. The iron-based absorption and desorption type deoxidizer not only can effectively remove oxygen, but also can release a certain amount of carbon dioxide, is suitable for sealed packaging protection of coffee, baked food, nuts, spices and electronic products, and is very wide in application.

The invention discloses application of azolla filliculoidas seeds, in particular to application of acidic water-soluble protein peptide and tannin from the azolla filliculoidas seeds to promotion of activation and reproduction of saccharomycetes, improvement of yeast fermentation quality and / or improvement of processing quality of flour and dough. Meanwhile, the invention also provides a flour improver prepared from acidic water-soluble protein peptide and tannin extracted from azolla filliculoidas seeds, the flour improver can synergistically improve the quality of fermented flour products in multiple aspects, also has a good physiological regulation function, enhances the nutrient abundance of the flour products, can meet the requirements of consumers in the aspects of food safety, food quality and the like, and has good market prospects. Special improved flour for making various fermented wheaten foods such as steamed buns and bread can be obtained through the flour improver, ingredients are simple, nutrients are natural, additives are not needed, and the flavor and quality of the fermented wheaten foods such as the steamed buns and the bread can be remarkably improved.

The present invention discloses a method for extracellular preparation of covalently grafted rice bran protein - Phyllanthus emblica polysaccharide, which relates to the field of biotechnology. The method comprises the following steps: mixing fresh Phyllanthus emblica fruits, rice bran protein and water, and then performing extraction treatment with a flash extractor under ultrasonic assistance, followed by filtration to obtain a filtrate, concentrating the filtrate to obtain a concentrated solution, then obtaining a precipitate through alcohol precipitation, and freeze - drying to obtain the covalently grafted rice bran protein - Phyllanthus emblica polysaccharide. By combining the maximum rotational speed shearing of the flash extractor and ultrasonic assistance, this method realizes the one - step high - efficiency extraction of Phyllanthus emblica polysaccharide, and by controlling the Maillard reaction conditions, a covalently grafted rice bran protein - Phyllanthus emblica polysaccharide is formed while extracting the polysaccharide, which not only significantly improves the yield and purity of the grafted product, but also ensures the maximization of the stability and functionality of the product structure.

The invention discloses a three-milk foam cake and a preparation method thereof, and mainly relates to the technical field of bakery products. Compared with the prior art, the preparation method has the advantages that the cake blank structure and milk absorption are remarkably improved, uniform air holes are ensured by controlling the egg white beating degree and the paste mixing mode in the cake blank preparation process, and the golden milk skin pulp is adopted as a key component and the proportion of milk products is adjusted in the three-milk preparation process; and the cake is rich and mellow in milk flavor after absorbing the milk. Furthermore, modified whey protein is further added, and plant polypeptide is added to play a key role in balancing the water holding rate and hardness while the high water holding rate is pursued, so that the prepared three-milk-foam cake is lower in hardness, better in taste, higher in storage water holding rate, longer in shelf life and the like.

The present invention relates to compositions and processes for preparing microbially stable edible products from dough and to processes and compositions for preparing edible dough-based products having improved mold resistance, extended shelf-life and good organoleptic properties. In accordance with the invention combination of an acetate component and a propionate component, in particular combinations of a (buffered) vinegar and a propionate component prepared by fermentation can be applied in bread and other baked dough products to accomplish satisfactory mold inhibitory effects at dosages that do not (negatively) affect the organoleptic properties of the product, such as flavor, taste or aroma. Hence, the present invention provides new preservative systems, the uses thereof for inhibiting mold in baked dough products, and the baked dough products accordingly obtained.

The invention belongs to the technical field of powdered oil and fat and processing, and particularly relates to a preparation method of low saturated fatty acid powdered oil and fat capable of regulating and controlling beta'crystal form, which comprises the following steps: S1, mixing oil and fat with palm stearin, dehydrating and cooling; then, immobilized lipase is added for reaction, and low-saturated fatty acid ester exchange grease is obtained; s2, mixing the obtained low saturated fatty acid ester exchange grease with a gelator to prepare an oil phase; s3, dissolving a wall material and an emulsifier in water to form a water phase; and S4, mixing the oil phase and the water phase in proportion to form an emulsion, and drying to obtain the low saturated fatty acid powdered oil. Compared with the prior art, by integrating enzymatic transesterification and oleogel technologies, physical and chemical grease structuring technologies are fused, on the basis of ensuring zero trans-fatty acid, baking performance is optimized through accurate crystal form regulation and control, the industry blank of zero trans-fatty acid-high beta'crystal form 'is filled up, and the method is suitable for industrial production. The method has a good application prospect in the field of healthy baked food development and processing.

The invention provides raw materials of tea-flavored cookies and a making process of the raw materials, and the raw materials comprise the following raw materials in parts by weight: 100 parts of low-gluten flour; 73 to 77 parts of butter; 36.5 to 38.5 parts of powdered sugar; 12-13 parts of whole egg liquid; and 2.9-3.1 parts of tea powder. The preparation process comprises the following steps: S1, grinding the tea leaves at low temperature; s2, embedding fat; s3, preparing dough; s4, performing two-section type baking; s5, cooling and moisture regaining; and S6, nitrogen-filled packaging. The technical effects of high tea aroma strength, low bitter and astringent taste and lasting crispness are achieved, essence does not need to be added, the attenuation of the tea aroma is smaller than 15% in the shelf life, the crispness retention rate is larger than 85%, and the method is suitable for high-end leisure food and tea and coffee fusion channels.

The present invention belongs to the field of food technology, and specifically relates to a combined modified wheat bran dietary fiber powder and its application. The present invention uses modified wheat bran, soybean protein hydrolysate, wood ear mushroom extract, and auxiliary materials as raw materials, and prepares the dietary fiber powder through the steps of stirring and homogenizing, drying, extrusion puffing, and ultrafine grinding. The present invention also relates to the application of the dietary fiber powder in fermented noodle products, which are mainly made from flour, dietary fiber powder, yeast, and water, and are made through the processes of kneading, fermentation, shaping, proofing, and steaming (baking). The dietary fiber powder of the present invention uses natural ingredients with efficacy as raw materials. After the modification treatment, the processing performance of the dietary fiber powder is enhanced, and it has a certain emulsifying effect. It can significantly inhibit the aging of noodle products such as steamed buns and leavened cakes during refrigeration, while increasing the functionality and nutrition of the noodle products.

A sticker comprising at least one adhesive component comprising a carrier composition holding a nutrient composition; wherein said carrier composition comprises a food grade binder and said nutrient composition comprises at least one compound suitable for supporting selective growth of one or more human safe bacterium.

The application belongs to the technical field of food processing, and specifically discloses a cake containing dietary fiber and a preparation process thereof. The cake containing dietary fiber comprises the following raw materials in parts by weight: 80-90 parts of wheat flour, 9-12 parts of modified bamboo shoot dietary fiber, 5-8 parts of modified wheat bran, 6-10 parts of grape seed extract, 45-55 parts of shortening, 15-20 parts of white granulated sugar, 50-60 parts of eggs, 100-110 parts of milk, 2-3 parts of baking powder and 1-2 parts of salt. The various components in the application cooperate with each other to improve the taste and fluffiness of the cake, and the modified bamboo shoot dietary fiber and the modified wheat bran both have good water and oil holding properties, thereby cooperating with each other to improve the taste of the dough.

The invention belongs to the technical field of food processing, and particularly relates to high-filling-power whole-grain corn crisp chips as well as a preparation method and application thereof, and the high-filling-power whole-grain corn crisp chips are prepared from the following raw materials in parts by weight: 50-80 parts of corn flour, 50-80 parts of peeled corn kernels, 3-10 parts of corn bran and 5-10 parts of vegetable oil. The particle size range of the corn bran is 10-40 meshes, and the raw materials do not comprise a leavening agent and water. The obtained corn chips are high in volume expansion rate, light and crisp in texture and excellent in bulkiness and crisp taste.

The invention discloses a baking processing method and processing system for thin-fork food, and relates to the technical field of food processing, and the method comprises the following steps: initializing a system; dough blank feeding and initial state collection; performing baking process prediction and dynamic regulation and control circulation; performing closed-loop control on deformation and cooking degree; finally shaping and balancing moisture; data archiving and model updating; the system comprises a dough conveying module, a multispectral imaging monitoring module, a distributed temperature control module, an airflow dynamic adjusting module and a central processing and control module. According to the invention, the deformation and cooking degree of the dough blank are monitored in real time through multispectral imaging, advanced prediction is carried out in combination with a digital twin prediction model, and the central processing module dynamically and cooperatively regulates and controls the temperature, the heat source power ratio and the directional airflow of each temperature zone, so that differential precise heating and deformation intervention of the fork tip and the main body part are realized; and finally, water balance is carried out through atomization spraying, so that closed-loop accurate control of the baking process is realized, and the quality uniformity and the qualified rate of products are improved.

The invention relates to the technical field of food additives, in particular to preservative moisturizing cream as well as a preparation method and application thereof. The antiseptic moisturizing cream contains 10-40 parts of an emulsifier, 10-40 parts of a moisture retention agent, 1-10 parts of lower alcohol containing 1-4 carbon atoms, 1-5 parts of organic acid and 20-60 parts of water. The preparation method comprises the following steps: mixing an emulsifier, a moisture retention agent, low alcohol and water to obtain a mixed material; heating the mixed material, adding organic acid to adjust the pH value, and mixing; and finally, cooling, homogenizing and shearing to obtain the anti-corrosion moisturizing cream. The anti-corrosion moisturizing cream is in a uniform flowing state, has relatively good anti-corrosion and moisturizing dual effects, and has a wide potential application market.

The application discloses a kind of water-locking antibacterial preservative films and preparation methods thereof, it is related to preservative film technical field, and its technical scheme main points are as follows: including base layer one, base layer two, inner layer and outer layer, the thickness of base layer one and base layer two is identical, its thickness is 5-7 μm, the thickness of inner layer is 4-6 μm, preservative film includes the following weight parts raw materials: low-density PE plastic 40-45 parts, low-density linear PE plastic 40-45 parts, food-grade mica powder 6-8 parts, food-grade talc powder 5-10 parts, metal oxide 2-4 parts, coupling agent 0.5-1 part, carrageenan 1-2 parts, the substrate part of the application only has two kinds of PE plastic and coupling agent, and PE plastic cannot be processed due to more filler content;Meanwhile, outer layer contains metal oxide, which can kill bacteria after combining with food, achieving strong antibacterial effect;And carrageenan and talc powder on the outer layer also improve the water retention performance of food after combining with food, prolong the preservation time.