1355results about "Bakery products" patented technology

The invention relates to preparation of high-stability mascarpone cheese and application of the mascarpone cheese in baking, and belongs to the technical field of cheese preparation. The glutamine transaminase is combined with a citric acid-sodium citrate system, so that the excessive denaturation of protein is reduced, and the texture and flavor of the cheese are improved. Trehalose and xanthan gum are added for locking water and resisting freezing, and an antioxidant is combined for use, so that the freeze-thaw stability and oxidation resistance of the cheese are improved, the cheese is protected from texture change and oxidative damage in the freezing and unfreezing processes, and excellent texture and flavor can still be kept after multiple times of circulation. Arabic gum is modified through octenyl succinic anhydride, amphipathy is obtained, whey separation is prevented, whey loss is reduced, and the cheese taste is improved.

To obtain pancake dough using rice flour, the dough having sufficient rise, good texture, and no problem in appearance by using fine cellulose fibers.SOLUTION: Egg yolk and gluten-free pancake dough contains rice flour and cellulose fine fibers, the cellulose fine fibers being carboxymethylated and being cellulose nanofibers.SELECTED DRAWING: Figure 2

The present invention relates to the technical field of egg tart liquid mixing, specifically to an egg tart liquid preparation apparatus and preparation method, the apparatus comprising a mixing chamber, a tray, a conveying frame, a filling plate, and a stirring rod. Raw materials used for manufacturing egg tart liquid are mostly viscous in nature, and the degree of mixing of each material in the egg tart liquid affects a final baking color and texture of an egg tart. During the process of mixing and processing egg tart liquid, existing mixing devices often focus on the stirring and mixing process of the egg tart liquid, and coordination and control of filling and draining processes of the egg tart liquid are difficult to perform. In a family-style workshop environment, a worker needs to quantitatively take out stirred egg tart liquid and transfer the egg tart liquid into an aluminum foil cup. During a batch egg tart baking operation, the amount of redundancy in work is undoubtedly increased, and the overall manufacturing efficiency of egg tarts is reduced. In addition, the amount of egg tart liquid used and the placement effect of the egg tart liquid in an aluminum foil cup are difficult to control, reducing the overall attractiveness and shaping effects of baked egg tarts.

The invention provides a production method for preparing sour dough through microbial staged fermentation and low-GI-value bread, the finished sour dough is formed through acidic buffer solution preparation, functional auxiliary material pre-dispersion, main material gradient fusion, dough hydration forming, strain inoculation, primary fermentation, secondary fermentation and third-stage low-temperature ripening, and the prepared finished sour dough is used for preparing bread. The baked bread has the advantages of being low in GI value, good in taste, unique in flavor, high in nutrition and long in shelf life.

The invention discloses a multi-element animal protein and plant protein compounded polymorphic food and a preparation method thereof, and relates to a polymorphic food composition prepared by synergistic compatibility of multi-element animal proteins (insects, annelids and mollusks) and plant proteins (bamboo leaves, water hyacinth and duckweed) and an industrial production method thereof. The composition breaks through the problems of amino acid imbalance, single function and form limitation of the traditional protein food through a specific ratio and process design, can be processed into forms of engineering rice, meal replacement powder, noodles, energy bars, biscuits and the like, has the advantages of amino acid complementarity, functional component synergistic effect and sustainable production, and is suitable for industrial production. The food is suitable for people with special diet requirements (such as postoperative rehabilitation and heavy metal exposure patients), functional meal replacement food, pet high-protein food and special medical purpose food (FSMP).

A process for the preparation of fat-based confection compositions comprising calcium carbonate and sugars, the process comprising the steps of mixing and heating a composition comprising: non-fat solid particles, fat and emulsifier to form a dispersion, wherein the non-fat solid particles comprise sugars and calcium carbonate; and refining the particles of the dispersion to have a Dv90 of less than 50 microns.

The present invention discloses an apparatus and method for making soft pretzel sticks using a continuous production line. The method involves conveying dough through a sheeting line to create an evenly thick sheet, which is further reduced to a uniform thickness using rollers. The dough sheet is then cut into vertical strips with pastry cutting wheels and curled into spirals using a torpedo-shaped curling device. The curled strips are proofed under controlled heat and humidity conditions for 25 to 55 minutes, allowing for optimal dough structure development. After proofing, the dough strips are enrobed or sprayed with a caustic soda solution, forming the surface texture and color characteristic of pretzels. The caustic-coated strips are cut into dough bites using a cutting device, leaving unexposed ends that create a lighter-colored “buckeye” effect. Finally, the pieces are baked to produce soft pretzel sticks with a chewy texture and unique appearance.

Disclosed is a method for reducing the usage amount of edible fat and oil in a bakery product, the method comprising mixing at least one maltose alpha-amylase and edible fat and oil into dough, and baking same to prepare a bakery product. The usage amount of the edible fat and oil in the dough can be reduced by at least 10 wt % compared with not using the enzyme treatment; and the enzyme may also include cellulase and / or phospholipase. The method does not reduce or substantially reduce the quality of the bakery product, and allows same to have a shelf life of at least 4 days. Also involved is baked fat and oil prepared from the above-mentioned enzyme and edible fat and oil.

The invention relates to the field of flower cakes, in particular to a process for preparing multi-layer oil crust pastry and a flower cake. The preparation method comprises the following steps: preparing oily crust and crisp crust; a layer of pastry crust, a layer of oil crust and a layer of pastry crust are arranged from bottom to top and pressed into three layers of bonded bonding layer crust, then the bonding layer crust is folded into at least three layers and cut off to obtain different layer blocks, at least two layer blocks are overlapped and pressed to obtain pretreated cake crust, then the pretreated cake crust is rolled into a cylinder, cut into blocks and pressed to be formed, and the multi-layer oil crust pastry is obtained. The finished product obtained by baking the multi-layer oil crust pastry is moderate in softness and waxiness, strong in crisp feeling and good in taste effect, the multi-layer oil crust pastry can be 36 layers or more, and the baked finished product is high in taste level. In addition, water is added into the fresh flowers for pulping and sterilization, glucose and zymophyte are added, fermentation and sterilization are performed to obtain sauce, then the sauce, honey, a sweetening agent and the like are jointly used for preparing stuffing, the stuffing is wrapped in the multi-layer oil crust pastry to prepare the fresh flower cake, and the fresh flower cake is endowed with the effects of being more beneficial to health, better in nutritional effect and the like.

The invention provides a flower cake and a preparation method thereof. The preparation method comprises the following steps: preparing a water-oil crust: uniformly mixing high-gluten flour, low-gluten flour, dendrobium nobile powder, powdered sugar, butter powder and ice water, and stirring until the surface is smooth and loose to obtain the water-oil crust; bakery shortening preparation: low-gluten flour and lard oil are uniformly mixed and kneaded into dough; preparing stuffing, namely uniformly mixing any one or a combination of dendrobium flower stuffing, rose flower stuffing and pineapple stuffing; stuffing wrapping and forming: wrapping the water-oil wrapper into the bakery shortening for three times, then rolling up and cutting the cake wrapper, loosening, rolling into the cake wrapper, putting the stuffing, wrapping, and rolling into a cake shape; and baking. The preparation method has the advantages that the content of trans-4-decenal and delta-decalactone is effectively increased and the flavor characteristic of the flower cake is improved by making the flower cake with the dendrobium flower mixed stuffing; the flower cake has remarkable texture characteristics.

The invention discloses a fermented multi-grain pancake made from a composite leavening agent and a production technology of the fermented multi-grain pancake, and belongs to the technical field of food processing. The method comprises the following steps: pretreatment of raw materials: soaking, cooking and pulping cereal raw materials to prepare basic paste; inoculating and fermenting: inoculating a compound fermenting agent into the basic paste, and then performing closed fermentation; and post-treatment and cooking: adjusting the pH value of the fermented material, and then spreading and cooking. According to the method, uncontrollable environmental microorganisms are completely replaced with the determined compound leavening agent, the fermentation time is greatly shortened to 4 hours from traditional 12-24 hours, and the problems that a natural fermentation process is low in efficiency, unstable in quality and high in safety risk are thoroughly solved. Through the cooperation of a specific strain and a process, the product has a unique flavor with a milk flavor characteristic while maintaining the advantages of traditional nutrition conversion, the taste is slightly sweet and palatable, and the standardized and industrial production of the fermented pancake is realized.

To provide a method for producing bread, bread, a method for improving bread making, and a method for improving quality of bread, which can have excellent bread making and obtain high-quality bread even for low-salt bread with less added salt than usual or salt-free bread with no added salt.SOLUTION: A method for producing bread comprises preparing dough by mixing first wheat flour and second wheat flour, the first wheat flour being milled from wheat variety in which the high molecular weight glutenin subunit D genome genotype is Glu-D1d, low molecular weight glutenin subunit A genome genotype is Glu-A3d, low molecular weight glutenin subunit B genome genotype is Glu-B3g, and low molecular weight glutenin subunit B genome amylose synthesis genotype is Wx-B1b, and the second wheat flour being milled from wheat variety with weaker gluten strength than the variety of the first wheat flour. The first wheat flour is mixed in an amount of 10 pts.wt or more and less than 100 pts.wt relative to 100 pts.wt of the total wheat flour, and salt is mixed in an amount of 0.0 pt.wt to 1.0 pts.wt relative to 100 pts.wt of the total wheat flour.SELECTED DRAWING: None

The present invention provides a food composition comprising a plurality of amino acids or salts thereof wherein the amino acids or salts thereof comprise from about 0.0016 to 0.6 wt% of glycine or salts thereof and from about 0.00109 to 1.2 wt% of serine or salts thereof. Also provided is a method of treating cancer in a subject comprising partially or completely replacing or replacing the normal diet of the subject with the food composition, and optionally administering to the subject an effective therapeutic amount of an anti-PD-1 antibody or an anti-PD-L1 antibody.

To provide chocolates having physical properties suitable for molding before baking, retaining soft texture after thawing even passing a freezing step after baking, and suppressed in the occurrence of bloom, and to provide a frozen composite bakery food after baking, using the same.SOLUTION: A frozen composite bakery food after baking, having an excellent quality even after thawing is obtained by: combining with a bakery dough, chocolates which contain 20-60 wt.% of an oil and fat composition having a triglyceride composition satisfying all of the following (a)-(d) conditions, and contain 0.3 wt.% or more of a sorbitan saturation fatty acid ester and / or a sucrose fatty acid ester with an HLB of 4 or less, and baking and freezing the product. (a) a POP content is 18 wt.% or more; (b) POP / (PStP+PStSt+StOSt+StStSt) is 1.0 or more and 3.8 or less; (c) POP / POO is 2.5 or more; and (d) POP / (StOSt+StStSt) is 1.0 or more and 4.0 or less.SELECTED DRAWING: None

To provide a new grape plant option which has a red skin color, good taste, and can be cultivated seedlessly. [Solution] In one aspect of the present invention, a method for producing grape plants is provided for crossing grape varieties to determine whether the following genetic markers, TsuVv001, TsuVv002, TsuVv003, TsuVv013, TsuVv014, TsuVv016, TsuVv019, TsuVv025, TsuVv030, TsuVv031, TsuVv047, and VrZAG83, are AB type and VrZAG83 are AB type, respectively, in a hybrid variety obtained by crossing grape varieties. and selecting a plant having the following DNA marker types: TsuVv02 is type C, TsuVv003 is type ABC, TsuVv013 is type B, TsuVv014 is type BC, TsuVv016 is type B, TsuVv019 is type BC, TsuVv025 is type AB, TsuVv030 is type ABC, TsuVv031 is type B, TsuVv047 is type AB, and VrZAG83 is type CEF.

The invention discloses preparation and application of modified hydrolyzed whey protein peptide for promoting muscle cell protein synthesis, and belongs to the field of sports nutrition and health. The preparation method comprises the following steps: carrying out enzymolysis on whey protein powder, carrying out lactic acid modification, and carrying out spray drying to obtain the modified hydrolyzed whey protein peptide. The modified hydrolyzed whey protein peptide is applied to products such as functional foods, medicines and health-care products, effectively improves the glutamine level of a human body, promotes synthesis of muscle cell protein, improves muscle endurance, repairs muscle injury after exercise and promotes recovery after exercise, and is a high-quality nutrition supplement source for exercise and fitness people.

Various aspects of this disclosure relate to flours that comprise ground meat powder, which may be used as a flour substitute in baked goods. The flours generally comprise a water activity of less than 0.65 at room temperature and a minimal fat content such as less than 25 percent fat by mass, which synergistically inhibit the ground meat powder from clumping and cohering. The ground meat powders may be prepared, for example, by trimming fat from meat, cooking and dehydrating the meat, and then grinding the lean, dehydrated meat into a powder.

To provide: a food or beverage that contains a compound represented by structural formula (1) but can suppress the sourness of the compound; a sourness suppressant for the compound represented by structural formula (1) in a food or beverage; and a method for suppressing the sourness of the compound represented by structural formula (1) in a food or beverage.SOLUTION: A food or beverage contains a compound represented by structural formula (1), and a protein, where the content of the compound represented by structural formula (1) in the food or beverage is 0.001-0.05% (w / w or w / v), and the content of the protein in the food or beverage is 0.08-30% (w / w or w / v).SELECTED DRAWING: None

The invention discloses high-purity oat beta-glucan frozen dough as well as a preparation method and application thereof, and belongs to the technical field of food processing and freezing. The preparation method comprises the following steps: mixing medium gluten wheat flour and self-made oat beta-glucan according to a specific ratio, kneading, fermenting, quickly freezing, freezing and storing, and the like, so as to prepare the frozen dough. The self-made oat beta-glucan is added, so that the anti-freezing performance, gluten network stability and yeast activity protection capability of frozen dough are remarkably improved, and meanwhile, the nutritional characteristics and sensory quality of the finished steamed buns are improved. The method solves the problems that existing frozen dough is insufficient in freezing resistance and poor in long-term freezing storage stability, and has high application value and market prospects.

A taco shell is produced by applying a plasticizing agent to a targeted region including a base or spine portion of a hard taco shell and lower sections of taco shell sidewalls, thereby softening the targeted region, preferably across a strip width between 16 mm-20 mm, and enabling the sidewalls of the hard taco shell to engage each other without cracking or otherwise breaking the taco shell. As a further result, when the taco shell is bitten, the softened targeted region has some hinging flexibility or pliability which reduces the potential for any crack propagation. Therefore, the structural integrity of the hard taco shell can be better maintained during packaging and while be eaten, resulting in retention of the fillings and less mess. If desired, an anti-migration agent can also be applied to assure containment of the plasticizing agent in the targeted region.

The present invention relates to the field of pharmaceuticals and health food technology, and specifically to a method for preparing and applying red date polysaccharides. The specific technical solution comprises the following steps: a method for preparing red date polysaccharides comprises concentrating jujubes with distilled water, removing proteins, and then precipitating with ethanol to obtain a primary ethanol precipitate containing polysaccharides; dialyzing the primary ethanol precipitate, and then precipitating with ethanol to obtain a secondary ethanol precipitate containing polysaccharides, which is then freeze-dried. The extracted red date polysaccharides can improve glucose utilization, increase GLUT4 protein expression, and prevent palmitate-induced insulin resistance and muscle damage in muscle cells, and can be used to prevent, improve, or treat anabolic or muscular diseases.

The invention discloses frozen dough added with stachyose and a preparation method of the frozen dough, and belongs to the technical field of food processing. The instant noodles are prepared from the following raw materials in parts by weight: 80-100 parts of medium gluten wheat flour, 0.8-1.2 parts of dried yeast, 40-60 parts of water and 0.5-2.0 parts of stachyose. The preparation method comprises the following steps: adding water into the dried yeast for activation, and mixing and stirring the activated dried yeast with the medium-gluten wheat flour; dissolving stachyose in water to obtain a solution, adding the solution into the mixture, and stirring until the dough is formed; standing and fermenting the dough, partitioning, kneading and shaping, packaging with a preservative film, and freezing and storing, so as to obtain the frozen dough added with stachyose. The stachyose is added into the dough, so that the quality deterioration of the dough caused by freezing treatment can be effectively improved. In addition, the stachyose is added, so that the blood sugar rising rate after flour products such as steamed buns are eaten can be reduced, and the pursuit of people for health is met.

The invention belongs to the technical field of food processing, and discloses a frozen raw egg tart and a preparation method thereof. The frozen raw egg tart comprises egg tart skin containing citrus fiber and pea starch and egg tart liquid containing sticky rice fermentation liquid and polysaccharide, and the egg tart liquid is contained in the egg tart skin. In the frozen raw egg tart, the citrus fiber and the pea starch improve the water resistance of the egg tart skin, the glutinous rice fermentation liquid and the polysaccharide reduce the water fluidity of the egg tart liquid, the migration rate of water in the egg tart liquid to the egg tart skin in the freezing and freezing storage process is effectively delayed through the combined action, and the tart skin is crisp after the frozen raw egg tart is baked; the tart core is plump and tastes fine and tender.

Sliding element 1 for a pergola 100, consisting of a panel 2 of constant thickness 2t and a panel frame 3, which includes a front profile 31, a rear profile 32, and two side profiles 33 and 34 to which the panel 2 is attached. The rear profile 32 has an upper surface 32a and a lower surface 32b. The element has a height 32h greater than twice the thickness of the panel 2t, the height 32h being the distance between the upper surface 32a and the lower surface 32b. The panel 2 is offset vertically relative to the rear profile 32 and closer to the upper surface than to the lower surface. The invention also relates to a pergola equipped with element 1.

The invention provides a technology for improving the quality of bread made of frozen bread dough. In the present technology, provided is a bread modifier for improving frozen dough, which contains one or more components selected from the group consisting of 4-alpha-glucanotransferase, beta-amylase, lipase and vitamin C.

Provided is a chocolate-like food which has excellent workability in a normal temperature range and does not bleed out. According to the present invention, it is found that a chocolate-like food product which has excellent workability in a normal temperature range and does not bleed out can be provided by satisfying all of the following conditions (a) to (e): (a) the total amount of saturated fatty acids having 12 and 14 carbon atoms in the constituent fatty acids in the oil content is 20-48% by mass, and (b) the total amount of saturated fatty acids having 12 and 14 carbon atoms in the constituent fatty acids in the oil content is 20-48% by mass; (b) the total amount of unsaturated fatty acids having 18 carbon atoms in the constituent fatty acids in the oil content is 37-59% by mass, (c) the moisture content is less than 3% by mass, (d) the oil content is 35-70% by mass, and (e) 0.5-2% by mass of a glycerin fatty acid ester containing 40% by mass or more of behenic acid. Also provided are: a food or drink in which the chocolate-like food is combined; and a method for improving the storage suitability and work suitability of the chocolate-like food.

To provide a whipped cream having excellent shape retentivity at the time of cutting and also excellent shape retentivity during storage.SOLUTION: A whipped cream containing paste for sweets contains a paste for sweets and whipped cream. The paste for sweets contains oil and fat 5-35 wt.% with an SFC (solid fat content) of 50-60% at 10°C and 8.5-21.5% at 30°C, starch 3-6 wt.%, saccharide 20-40 wt.%, and water 25-60 wt.% in the total weight of the paste for sweets. The whipped cream has an overrun of 100-160%. In the total weight of the whipped cream containing paste for sweets, the content of the paste for sweets is 5-50 wt.% and the content of the whipped cream is 50-95 wt.%.SELECTED DRAWING: None

The invention belongs to the technical field of special grease preparation, and particularly relates to special grease for shredded cakes as well as a preparation method and application of the special grease. According to the preparation method of the special grease for the shredded cakes, provided by the invention, the soybean oil, the fully hydrogenated coconut oil and the fully hydrogenated palm oil are used as raw material oils, and the special grease is prepared by utilizing the specific lipase Lipozyme RMC to carry out transesterification. The process is simple, and the prepared special grease is balanced in fatty acid ratio, rich in nutrition and easy to digest and absorb; especially, the prepared grease has excellent oxidation stability and processability, and is suitable for production and application of shredded cakes. Meanwhile, the special grease is used for preparing the shredded cake, so that the shredded cake has good flavor and mouth feel, and has good layering performance and crisping performance at the same time. Therefore, the special grease for the shredded cakes, provided by the invention, has a wide application prospect in preparation of nutritional and healthy shredded cakes.

Provided is a small-piece oil and fat composition having good dispersibility and extensibility. This small-piece oil and fat composition contains 65%-100% by mass of edible oil and fat, wherein: the content of a saturated fatty acid having 16 carbon atoms in fatty acids constituting the edible oil and fat is 35%-60% by mass; the content of a saturated fatty acid having 18 carbon atoms in the fatty acids constituting the edible oil and fat is 3%-20% by mass; and the solid fat content of the edible oil and fat at 20°C is 39%-50%.