173results about "Baking processes" patented technology

The invention relates to the technical field of food processing, and discloses Lithocarpus litseifolius low-GI biscuits with an intestinal flora regulation function and a preparation method thereof.The preparation method comprises the following specific steps that Lithocarpus litseifolius tender leaves are spread, aired, roasted, rolled and dried and then made into Lithocarpus litseifolius ultra-fine powder with the specific particle size (300-900 meshes) through an ultra-fine crushing technology, and the Lithocarpus litseifolius ultra-fine powder with the specific particle size (300-900 meshes) is prepared into the Lithocarpus litseifolius low-GI biscuits. And then compounding the Lithocarpus litseifolius with wheat flour to prepare the Lithocarpus litseifolius biscuit. The Lithocarpus litseifolius low-GI biscuit prepared by the method is low in GI value, belongs to medium-GI food, overcomes the defects of high glycemic content and low dietary fiber content of traditional biscuits, is unique in taste and balanced in nutrition, can increase the content of short-chain fatty acid SCFAs in intestinal tracts, has the effects of regulating intestinal flora, maintaining blood sugar balance and reducing fat, and can be used for preparing the low-GI biscuit for the Lithocarpus litseifolius low-GI biscuit. The method has a wide prospect and a high market value.

The invention relates to the field of food processing, and particularly discloses an alkaline water oat fermented cake and a preparation method thereof. The cake raw materials comprise a compound enzyme preparation, an emulsifying agent, a thickening agent, a dough improver, a flavoring agent, a compound leavening agent, a flavor enhancer and a compound bacterium preparation, and the compound enzyme preparation contains various enzymes and can effectively convert oat fibers and starch; the compound bacteria preparation is formed by compounding saccharomycetes and lactic acid bacteria in a specific proportion, and the saccharomycetes and the lactic acid bacteria synergistically play a fermentation role. According to the preparation process, enzymolysis, fermentation, baking and innovative alkaline water spraying processes are accurately controlled, and the unique taste that the cake is crisp outside and tender inside is achieved. The fermented cake is rich in flavor level, outstanding in health attribute, suitable for healthy consumption requirements, accurate and efficient in preparation process and wide in market prospect.

An edible container made of upcycled spent brewers grain, upcycled oat protein, and starch. A dough containing the upcycled spent brewers grain, the upcycled oat protein, and the starch is placed in a mold and baked under high heat, and high pressure conditions to form an upcycled, nutritious, edible container that can hold hot liquids, including boiling liquids, for extended penods of time without degrading, and without the addition of a separate coating.

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 food, in particular to an infant sandwich biscuit and a preparation method thereof. The sandwich biscuit is prepared by the method. The method comprises the following steps: preparing dough; rolling and forming the dough through a mold to prepare a plurality of green bodies; baking the raw blanks for the first time to obtain corresponding first biscuits; uniformly coating the prepared fruit stuffing on the first biscuit, wherein the coating thickness is 1-2mm; then baking for the second time to obtain a second biscuit; and pressing the uncoated first biscuit on the fruit stuffing of the second biscuit by facing the second biscuit to obtain the sandwich biscuit suitable for infants to eat. The sandwich biscuits prepared by the method meet the requirements of GB10769-2025 National Food Safety Standard Infant Cereal Supplementary Food and is suitable for infants to eat, and the content of water in the sandwich biscuits is lower than 5%, so that the crisp taste of the sandwich biscuits is conveniently improved, and the shelf life of the sandwich biscuits is also conveniently prolonged.

The invention discloses a resistant biscuit and a preparation method thereof, and belongs to the technical field of health-care food, and the resistant biscuit is prepared from the following raw materials: raw material powder, butter, egg white, a sweetening agent and edible salt; the raw material powder consists of the following raw materials: high-amylose resistant starch, cooked soybean meal, vital gluten, pumpkin powder, quinoa flour, dietary fibers, baking powder and an adhesive. According to the resistant biscuit provided by the invention, by reasonably determining the proportion of the raw materials in the biscuit and the types of the high-amylose resistant starch, the sweetening agent, the dietary fiber and the adhesive, the dough strength is increased, the dough is more easily clustered, the ductility and the water binding capacity are improved, and the dough is moderate in hardness. The prepared biscuits are complete in appearance, porous in section structure, fine and uniform, fine and smooth in mouth feel and free of granular sensation; moreover, the biscuit has the characteristics of slow sugar rise and high satiety, and can meet the requirements of people with blood sugar control on biscuit products.

The present disclosure is directed to novel method and formulation for producing egg free and gluten-free bread with a dough system providing an improved texture (softness, chewiness, moisture), shape (large baguette), appearance and taste, used for garlic toast and other applications. The formulation includes a combination of gluten-free flours (tapioca starch-modified, corn starch, potato starch, rice flour), leavening agent, binding agents (hemp heart protein and hydroxypropyl-methylcellulose HPMC), and additives to achieve a desired bread product suitable for individuals with gluten intolerance or celiac disease. The method involves specific steps to mix, proof, shape, and bake the dough to ensure optimal quality and consistency of bread slices used for garlic toast application and other bakery products.

The invention discloses flavored toast bread and a preparation method thereof. The formula of the toast bread comprises a main material, an additive component and a soft component, the main materials comprise the following components in parts by weight: 60-70 parts of high gluten flour and 30-40 parts of flavor regulating powder; the flavor regulating powder comprises one of vanilla powder, pandan leaf powder, citronella powder, chocolate powder, strawberry powder and raspberry powder. According to the preparation method, the toast bread is prepared through scientific proportioning of the flavor adjusting agent, the added components and the soft components, the toast bread is rich in unique fragrant beverage plant flavor and diversified in flavor, the requirements of people are met, the compatibility among the raw materials is utilized, the texture characteristics of the toast bread are improved, the mellowness of the toast bread is also improved, and the taste of the toast bread is improved. And the product has pure fragrance, finer taste, rich functions and wide market prospects.

The invention discloses rosa roxburghii tratt fruit powder and a high-dimensional C rosa roxburghii tratt cake prepared from the rosa roxburghii tratt fruit powder. The rosa roxburghii tratt fruit powder is prepared by the following method: S1, selecting raw materials; s2, cleaning is conducted; s3, removing thorns and kernels; s4, crushing and pulping; s5, carrying out composite enzymatic hydrolysis; s6, degassing and fine filtration; s7, performing vacuum concentration; s8, performing gradient freeze drying; and S9, performing superfine grinding. The high-dimensional C rosa roxburghii tratt fruit crisp prepared from the fruit powder not only can retain nutritional ingredients of rosa roxburghii tratt fruits, but also has a good taste, and has the health-care effects of resisting oxidation, enhancing immunity, delaying senescence and the like.

The invention discloses a manufacturing method of special lard oil for baking and shortening for improving beta'crystal content and a product, and the manufacturing method comprises the following steps: carrying out quenching kneading treatment on lard oil, and adjusting a quenching kneading process to prepare the special lard oil for baking and shortening with high-content beta 'crystal form. The special lard for baking and shortening is prepared by adjusting the process technology, the beta'crystal content in the lard is increased through a physical means of adjusting technical parameters of the quenching and kneading process, the special lard for baking and shortening with the increased beta 'crystal content is prepared, and meanwhile the application prospect of the special lard for baking and shortening is increased.

The invention relates to the field of food processing, and particularly discloses an anti-cracking baking process for yolk mooncakes based on microwave targeted preheating, which comprises the following steps: carrying out targeted preheating on mooncake green bodies by using microwaves, selectively acting microwave energy on yolk areas according to the difference of microwave absorption capacities of yolk, stuffing and mooncake crust, preheating the yolk areas to 45-60 DEG C, and carrying out microwave targeted preheating on the mooncake green bodies; meanwhile, the outer layer temperature rise is controlled not to exceed 10 DEG C; then overall hot air baking is performed, and preferential curing and overall uniform heating of the egg yolk are achieved through cooperative regulation and control of microwave frequency, power and time in combination with infrared real-time temperature measurement feedback. According to the method, the yolk in the yolk mooncake is pre-heated in a targeted manner, so that the thermal stress of internal and external components of the mooncake in the baking process is balanced, the problem of cracking of the mooncake crust caused by asynchronous curing is fundamentally solved, and the yield and the product quality are remarkably improved.

The invention discloses a production process of a dry cake, and relates to the technical field of food processing, the dry cake is prepared from egg liquid, flour, powdered sugar, trehalose, cake oil, pure yolk powder, whole milk powder and blend oil in parts by weight through dough beating, dough injection, baking, cooling, slicing, slice placing, secondary baking, coating and secondary cooling. The dry cake not only retains the fragrance of the cake, but also has the crisp taste of the biscuit, and the coating on the surface of the dry cake enables the taste to be finer and smoother, and does not affect the taste after long-time storage.

The invention relates to the field of food processing, in particular to a food production process and production equipment thereof, mooncake processing comprises the steps of stuffing making, steaming and frying, wrapper making, emulsifying and loosening, stuffing wrapping, mold pressing, two-time baking and shaping, sealing and oil returning and the like, and meanwhile in the stuffing wrapping step, a stuffing wrapping detection module and a screening module are used for wrapping stuffing; the mooncake blank is detected in the mooncake production process, the cleaning unit is used for cleaning the image detection unit with water stains and oil stains affecting normal work, and when the currently started cleaning unit is in a supersaturated state and cannot conduct cleaning work, the mooncake production efficiency is not prone to being affected, and the mooncake production efficiency is improved. The cleaning unit on the uppermost side is transported to the upper half portion of the shell through the migration unit and is attracted and fixed through the attraction magnet, the cleaning unit close to the lower side of the abandoned cleaning unit is started to take effect, the working accuracy of the image detection unit is greatly improved, and misjudgment of detection of the image detection unit is not prone to being caused.

The invention discloses cocoa powder with synergic retention of activity and flavor and a preparation method and application thereof, and the preparation method comprises the following steps: (1) alkalization treatment: mixing natural cocoa powder with food-grade alkali liquor, and carrying out alkalization treatment; (2) neutralizing and washing: after the reaction is finished, immediately neutralizing to be neutral, and carrying out solid-liquid separation and washing to thoroughly remove residual alkali liquor and salt; and (3) performing drying treatment: performing infrared-microwave combined drying on the washed wet cocoa powder to finally obtain the alkalized cocoa powder. By optimizing the alkalization and drying processes, the flavor quality of the cocoa powder is remarkably improved while the high retention rate of active substances is achieved; meanwhile, the cocoa powder with high activity and high flavor retention rate can be used for preparing biscuit products with excellent oxidation resistance and prolonged shelf life.

The invention relates to the technical field of food processing, and discloses prefabricated dough of shellfish, a production process of the prefabricated dough and a preparation method of a shellfish finished product. The production process comprises the following steps: providing fermented dough after relaxation fermentation; water boiling treatment: the fermented dough is put into the liquid raw material to be heated, the water boiling temperature is 85-100 DEG C, and the water boiling time is 45-65 s; baking treatment: sequentially performing first-stage baking and second-stage baking on the fermented dough subjected to water boiling treatment, wherein the temperature of the first-stage baking is 205-215 DEG C, the time of the first-stage baking is 9-11 minutes, the temperature of the second-stage baking is 240-250 DEG C, and the time of the second-stage baking is 3-7 minutes; freezing treatment: freezing the baked fermented dough to obtain the prefabricated dough. The production process can effectively ensure that the starch in the finally prepared pre-made dough is relatively high in ageing resistance, and the finally prepared baked finished product is relatively small in difference from the existing baked bread.

The present disclosure relates to low density, high protein, oat-based ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The pieces include oat flour as a first ingredient, about 20% to about 40% by dry weight protein, where at least a portion of the protein ingredients include a protein with a PDCAAS greater of at least 60%, such as pea protein or soybean protein, and 0% to less than 6% maltodextrin.

This invention relates to a blueberry lutein ester hawthorn cookie with a protective effect on vision and its preparation method. The raw material composition is as follows: 100-180 parts flour, 20-80 parts palm oil, 20-80 parts maltitol, 1-30 parts roasted wheat bran, 1-15 parts soybean dietary fiber, 1-10 parts polydextrose, 1-20 parts blueberry powder, 1-20 parts hawthorn powder, 1-20 parts leavening agent, 0.1-6 parts flavoring agent, 0.1-3 parts disodium dihydrogen pyrophosphate, 0.1-3 parts phospholipids, 1-5 parts lutein ester, 0.001-1 part water-soluble β-carotene, 0.1-4 parts blueberry flavoring, and 2-50 parts water. This cookie uses lutein ester, blueberry powder, and water-soluble β-carotene in a scientifically formulated ratio. After being absorbed by the human body, these three ingredients work synergistically to relieve eye fatigue and greatly enhance the protective effect on vision. It also has the advantages of good appearance and color, low calories, crispy and delicious taste, while being low in sugar, relieving eye fatigue, protecting the eyes, rich in dietary fiber, strengthening the spleen and aiding digestion, and maintaining normal intestinal function.

The invention relates to the technical field of food processing, in particular to a grapefruit flowing core mooncake making technology which comprises the following steps: S1, grapefruit peel pretreatment: the grapefruit peel is in contact with saline water for pickling so as to be subjected to bitterness removal treatment, and the bitterness-removed grapefruit peel is obtained; s2, saccharifying the citrus grandis peel: adding the bitterness-removed citrus grandis peel into a sugar water solution, heating until the bitterness-removed citrus grandis peel is boiled, and keeping the temperature for a period of time, so that the citrus grandis peel is saccharified; s3, honey processing of the Hu pomelo peel: adding lemon juice into the saccharified solution, and performing honey processing for 24 hours to obtain the Hu pomelo peel processed with honey. According to the invention, the grapefruit peel is sequentially pickled with saline water to remove bitterness and saccharified with a sugar water solution, and the lemon juice is added into the saccharified solution to be processed with honey for 24 hours, so that the bitter and astringent components of the grapefruit peel are effectively reduced, and meanwhile, the faint scent and sour-sweet balance of grapefruit are stabilized; therefore, the Huyou flowing core pulp which is lower in bitterness, more coordinated in flavor and better in batch consistency is obtained.

The present application relates to a method for preparing Spanish fried bread sticks, comprising: a first step of obtaining a composition for preparing Spanish fried bread sticks, the composition comprising flour, wheat starch and methylcellulose; a second step of preparing a dough by kneading the composition for preparing Spanish fried bread sticks with hot water; step 3, shaping the prepared dough; and a fourth step of performing heat treatment on the molded dough.

The invention discloses healthy bread containing gastrodia elata-purple perilla meal powder and a making method of the healthy bread, and belongs to the technical field of functional food. The invention aims to solve the technical problems that dough is difficult to form tendons and rough in taste due to functional powder. According to the bread, high gluten flour serves as a base material, 5%-10% of gastrodia elata powder and 5%-10% of purple perilla meal powder are added, skim milk powder, eggs and other auxiliary materials are matched, and the bread is prepared through the processes of dough blending, two-time fermentation, baking and the like. By optimizing the formula proportion and process parameters, the taste of the bread is improved. The bread has the effects of regulating fat and reducing blood pressure, is good in taste, is suitable for being used as a daily staple food for people with hypertension and hyperlipidemia, and has relatively high nutrition and application values. By controlling the adding proportion (5%-10%) of the gastrodia elata powder and the purple perilla meal powder, the specific volume of the bread reaches 4.5-5.0 mL / g, the hardness is smaller than or equal to 2000 g, and the high-quality bread texture standard is met.

A method and formulation for improvement in at least the texture and shelf stability of starch-based foods is disclosed, such as but not limited to gummy candies, through the incorporation of polyphenols, wherein said polyphenols may include but are not limited to one or more of flavonoids, phenolic acids, lignans, stilbenes, and tannins. This method and formulation comprises the use of polyphenol molecules to improve and stabilize starch-based foods for extended periods of time without the use of artificial preservatives. The method and formulation including one or more polyphenols also allows utilization of specific beneficial qualities of the polyphenols including: flavor, aroma, color and the numerous associated health benefits. Thus, the method and formulation facilitates the production of various starch-based foods (e.g., chewy candies, mochi, breads, cakes, pastas, etc.) with unique and previously unattainable qualities that are advantageous for consumer-packaged foods.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a black bean cake, which comprises the following steps: wrapping an oil core with a wrapper, and then performing crisping treatment to obtain the crisped wrapper; wrapping black bean stuffing with the crisped wrapper, and carrying out compression molding to obtain a molded dough cake; sequentially performing segmented baking and cooling on the formed flour cake to obtain the black bean cake, the invention also respectively limits the preparation methods of the wrapper, the oil core and the black bean stuffing. The black bean cake is prepared by optimizing the components of the wrapper, the oil core and the black bean stuffing and combining a four-section baking process, the stuffing is fine and smooth, fiber chewiness is reserved, the natural fragrance of the black beans is reserved, and beany flavor and burnt flavor are avoided.

The present application discloses a method for manufacturing a plurality of wafer bodies (400) in which two wafer sheets (100, 200) are coupled to each other such that the respective portions (102, 202) are joined together in order to form a wafer body (400), and subsequently the joined portions (102, 202) are separated from the interconnected wafer sheets (100, 200) in which it involves using wafer sheets (100, 200) provided with coupling formations (105, 205) for coupling the wafer sheets (100, 200) to form a plurality of wafer bodies (400). The coupling configuration has the function of ensuring correct mutual positioning of the wafer flakes (100, 200). The application also discloses a wafer biscuit piece (100, 200) used for manufacturing a plurality of wafer biscuit bodies (400) and a mould device (10) used for manufacturing the wafer biscuit piece (100, 200).

The invention belongs to the technical field of food processing, and discloses a low-GI low-AGEs raspberry tannin toast preparation method, which comprises: (1) preparing a raspberry tannin extract; (2) mixing starch, raspberry tannin extract, yeast, fructo-oligosaccharide, salt, milk powder, olive oil and water, and stirring until the dough forms a thin film; (3) fermenting the obtained dough; (4) forming: exhausting, cutting and rounding the fermented dough, and putting the dough into a toast mold; (5) performing secondary fermentation: performing fermentation under the conditions that the temperature is 37-39 DEG C and the humidity is 83-87% until the volume of the dough is increased to 1.8-2.7 times of the original volume; (6) baking the fermented dough in a vacuum oven; and (7) immediately demolding after baking, and packaging after cooling. According to the method, through efficient cooperation among the biological activity of raspberry tannin, matrix construction of low-GI raw materials and vacuum heating and baking process innovation, the AGEs content and the GI value in the toast bread are remarkably reduced.

Apparatus and methods for automating the process of making flatbreads such as naan. In some embodiments, the device includes a housing, an ingredient metering assembly, a mixing bowl assembly, a mixing actuator assembly, a cooking assembly, and an electronics assembly. The housing defines an interior volume and has a plurality of access openings with respective lids and / or covers. The ingredient metering assembly includes a flour container assembly, a flour delivery system, a water reservoir, and an oil reservoir. The mixing bowl assembly includes two bowls and a measuring system. The mixing actuator assembly includes a mixing stand, a mixing motor, a mixing paddle assembly, and a lower motor. The cooking assembly includes two press plates and an actuator assembly. The electronics assembly includes a power supply, a control module, and an LCD input / output screen. All components are integrated within the housing such that the device is a consumer-grade countertop appliance.

The invention discloses a method for making a pound cake by using Pickering emulsion instead of fat, compared with SPI, the interface property of the SPI is effectively improved by adding CP, and SPI-CP food-grade nano composite particles with neutral wettability are successfully prepared by regulating and controlling the SPI-CP compounding ratio, pH and heat treatment temperature. The invention relates to the technical field of pound cake preparation. According to the method for making the pound cake by using the Pickering emulsion instead of fat, SPI-CP composite particles are generally formed by a plurality of driving forces and interaction of the driving forces, CP is combined with SPI through hydrogen bonds, hydrophobic interaction and electrostatic interaction, three-level structure unfolding of the SPI is promoted, a two-level structure is turned to beta-folding, the flexibility of the SPI is improved, and the effect of making the pound cake is improved. Therefore, the amphipathy and functional characteristics of the SPI-CP composite particles are improved, and the condition for realizing the optimal performance under the conditions that the compounding ratio is 1: 1, the pH is 4.6 and the heating temperature is 90 DEG C is possible.

The present invention relates to: a dough composition for manufacturing pastry salt bread, the dough composition containing salt and an edible oil; pastry salt bread using same; and a method for manufacturing same.

The invention provides coarse rice powder as well as a preparation method and application thereof, and relates to the technical field of food processing. The preparation method of the brown rice powder comprises the following steps: adding water into brown rice, adjusting the constant moisture of the brown rice to 16-24%, and balancing for 20-28 hours to obtain balanced brown rice; placing the balanced brown rice in a sealed container, and performing high-temperature treatment at 100-120 DEG C for 1.6-2.4 h; drying to the initial moisture content of the brown rice to obtain the heat-moisture treated brown rice; carrying out superfine grinding on the brown rice subjected to the heat-moisture treatment until the particle size is 250-350nm; the coarse rice powder is obtained. According to the method, the brown rice powder is prepared by jointly treating the brown rice through damp heat and superfine grinding, then the gluten-free crisp cereal biscuits are prepared, the content of nutritional indexes is increased, the palatability of the cereal biscuits is improved, and the storage life of the cereal biscuits is prolonged.

The invention provides a tippy tea cake with a low glycemic index and a preparation method of the tippy tea cake, and belongs to the technical field of food processing. According to the invention, the oat, the tartary buckwheat, the highland barley and other coarse cereals, the dietary fiber powder and the corn starch are used for inhibiting the enzyme activity of amylase and glucose hydrolysis enzymes, reducing the hydrolysis rate of starch and delaying the rising rate of postprandial blood sugar; fructo-oligosaccharide and maltitol replace traditional white granulated sugar, the sucrose content of the tea cake is reduced, and the tea cake is healthier; maojian tea powder is used to enrich aroma of the tea cake and improve nutritional value of the tea cake, and the tea cake has corresponding functional health-care effects on human bodies. The low glycemic index tippy tea cake is prepared by controlling the total amount of coarse cereals such as oat, tartary buckwheat, highland barley and the like in a proper range and adopting multiple times of coloring, setting a proper wrapper and stuffing ratio and a baking process, so that the quality and the taste of the tea cake can reach the optimal state while the nutritional value and the hypoglycemic effect are considered, the wrapper is crisp, the stuffing is fragrant, and the tea cake is crisp, sweet and not greasy. And the preparation method is simple, easy to operate and suitable for large-scale production.