6results about "Bakery product preservation" patented technology

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 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.

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.

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.

This invention provides an antibacterial agent, its preparation method, and its application. The antibacterial agent comprises acyl-modified chitosan hollow microspheres and nano-antibacterial particles loaded on the surface of the modified chitosan hollow microspheres. This application exhibits excellent antibacterial effects. When used as a food packaging bag, it enables the nano-antibacterial particles to diffuse over a long period, thereby providing better antibacterial protection to the core of the food, rather than being limited to the surface.