249results about "Baking processes" patented technology

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.

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 technical field of food processing, in particular to equipment and a method for producing astragalus membranaceus pastry stuffing. The invention discloses equipment for producing astragalus membranaceus pastry stuffing. The equipment comprises an oven, a sliding door and the like, the oven is connected with two sliding doors in a sliding manner; the two sliding doors are provided with clamping structures, and a heating piece is arranged in the oven. All the placing plates and the material containing discs are continuously driven to rotate through the rotating frame, water is continuously sprayed to wet the pastry stuffing when the next placing plate and the next material containing disc which do not spray water rotate to the uppermost position, water spraying work is stopped when all the pastry stuffing is wet, needed water can be provided for the surfaces of the pastry stuffing through water spraying of the lifting plate, and the local humidity is immediately improved; the moist skin is not easy to generate cracks or become too crisp and hard due to temperature shock, the phenomenon of slag falling during eating by consumers is reduced, and the sprayed water can help maintain the taste balance between the skin and the stuffing of the pastry stuffing, so that the formation of a distinct contrast between the too hard skin and the soft stuffing is avoided, and a more harmonious eating experience is provided.

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 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.

The invention relates to the technical field of food processing, in particular to a preparation method of low-sugar fermented red jujube pulp and low-glycemic red jujube cakes. According to the method disclosed by the invention, the fructosyl transferase and the glucose oxidase are used for carrying out double-stage enzymolysis on the red date primary pulp, so that the conversion rate of sucrose is increased, the content of a byproduct glucose in the sucrose conversion process is reduced, and then the lactobacillus rhamnosus and the lactobacillus plantarum are used for fermenting the red date pulp, so that the eGI value of the red date primary pulp can be reduced through the method.

The invention relates to the field of functional food engineering, in particular to low-protein and high-energy baked food as well as a preparation method and application thereof. The low-protein and high-energy baked food is prepared from the following raw materials by mass: 15 to 25 g of sweet potato starch, 15 to 25 g of corn starch, 15 to 25 g of potato starch, 15 to 25 g of pea starch, 35 to 45 g of eggs, 4 to 6 g of corn oil, 8 to 12 g of linseed oil, 0.5 to 1.2 g of haematococcus pluvialis powder, 0.1 to 0.3 g of sodium ascorbate, 15 to 25 g of milk, 10 to 14 g of carrot juice, 18 to 24 g of tomato juice, 5 to 8 g of cane sugar and 5 to 8 g of a flavoring agent. The product disclosed by the invention is relatively low in cost, low in protein and high in energy, adopts different fillings to improve the taste, and has a health-care effect aiming at patients with nephropathy.

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 belongs to the field of food, and discloses bread which is prepared from the following raw materials: wheat flour, red rice flour, eggs, salt, sugar, yeast and butter. Wherein the weight ratio of the wheat flour to the red rice flour is (227.5-250): (5-10). The positive influence of the red rice flour on the related performance of the bread is proved by adopting specific volume and texture evaluation and color and sense evaluation. The second purpose of the invention is to provide a preparation method of the bread.

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 present invention provides a method for preparing scalded dough, and the method comprises: (1) kneading dough: taking flour, adding water and scalding the dough, and then kneading the dough; (2) standing: baking the kneaded dough, and then standing the dough to obtain the scalded dough; kneading the dough by a dough mixer, and the kneading time is 2min-4min30s; the baking temperature is 65-75℃, and the baking time is 2min-4min. The method for preparing scalded dough provided by the present invention improves the water holding capacity of the dough, and the sugar cake made by using the scalded dough does not crack, does not leak stuffing, has a good expansion degree, has a uniform internal structure, has a loose and soft taste, and has a high acceptance.

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 relates to the technical field of dough formulas, in particular to a honeycomb dough formula and a preparation method thereof.The honeycomb dough formula comprises 312 g of Chengni, 80 g of low-gluten flour, 4 egg yolks, 120 g of butter, 30 g of corn starch, 30 g of sweet potato starch, 1 g of baking powder, 1 g of soda ash and 20 g of salad oil; according to the invention, by reasonably matching the flour starch, the low-gluten flour, the corn starch and the sweet potato starch and accurately controlling the dosage of the baking powder and the soda powder, the dough can form an obvious and uniform honeycomb structure in the baking or frying process, the appearance quality and the taste of the product are improved, and the preparation method is clear in steps, simple to operate and suitable for large-scale production. Compared with the prior art, the preparation method has the advantages that complicated equipment and superhigh technologies are not needed, common family users and food processing enterprises can easily master and implement the preparation method, popularization and application are facilitated, the raw materials used in the formula are common food raw materials, the source is wide, the cost is relatively low, and the production cost is reduced while the product quality is guaranteed.

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 invention is directed to dough conditioners comprising inter alia, glycolipids. Such dough conditioners can extend the shelf life of baked goods such as breads and can be added to doughs used to make such baked goods. Glycolipids produced via fermentation processes also enable the creation of dough conditioners and doughs / baked goods that are free from traditional dough conditioners such as DATEM, ADA, EMG, etc. As a result, glycolipids can provide clean label options for baked goods with extended shelf lives.

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.