55results about "Dough cooling" patented technology

The invention discloses dough fermentation and conveying integrated equipment which comprises a dough fermentation box, the dough fermentation box is conveyed through a first conveying device, an overturning mechanism used for overturning the dough fermentation box is arranged between the first conveying device and a second conveying device, and a dough conveying device is arranged below the overturning mechanism. The opening end of the dough fermentation box passes through the pretreatment mechanism, a cavity is formed in the dough fermentation box, and a ventilation assembly is arranged in the cavity. Edible oil is sprayed on the inner wall of the fermentation box and the surface of dough to form an oil film, so that the direct contact between the dough and the wall of the fermentation box is blocked, the physical adhesion risk is reduced, the water loss in the fermentation process is reduced, and the surface softness of the dough is kept; the contact area and the adhesive force with the inner wall are further reduced, the completeness of the separation process is ensured, the pollution risk of subsequent processing is reduced, and integrated efficient connection of dough fermentation and conveying is realized.

The invention discloses a method for improving the quality of frozen dough by using lactic acid bacteria and saccharomycetes synergistic enzyme treatment technology, which comprises the following steps: (1) carrying out primary culture on lactic acid bacteria and saccharomycetes, and then carrying out inoculated culture again to obtain a bacterial suspension; (2) centrifuging the bacterial suspension to obtain bacterial sludge; (3) preparing dough: adding enzyme into a proper amount of wheat flour, water, salt, sugar and the like, inoculating lactic acid bacteria and saccharomycetes, and uniformly mixing; (4) uniformly stirring the flour batting, shaping, and carrying out primary fermentation; (5) after the preliminary fermentation is completed, quickly freezing at the temperature of-30 DEG C to-40 DEG C until the central temperature of the dough is reduced to-18 DEG C; (6) freezing and storing the frozen dough at-18 DEG C; according to the invention, the water loss of the frozen dough in the freezing storage process is improved, the problem of freeze drying loss is solved, the fermentation performance of the frozen dough is remarkably improved, the hardness of the frozen steamed buns is effectively reduced, the elasticity, specific volume and water holding rate are improved, and the quality and processing performance of the frozen dough are improved to a great extent.

The invention relates to the field of food processing, and particularly discloses yeast improved frozen dough and a preparation method thereof. The yeast-improved frozen dough comprises the following raw materials in parts by weight: 800-1000 parts of a flour mixture, 3.2-4 parts of a yeast composition, 0.8-1 part of table salt, 4-5 parts of sugar, 400-500 parts of distilled water and 5-6.25 parts of a freezing improver, and the yeast composition comprises selenium-enriched yeast, silver carp zymolyte, calcium chloride and short-cluster-shaped maltodextrin in a mass ratio of 1: (0.4-0.8): (0.1-0.2): (0.3-0.5). The frozen dough has the advantages that the survival rate and activity of yeast can be improved, the gluten protein structure is increased, the specific volume and texture characteristics of flour products are improved, and the taste is improved.

The invention discloses a low-GI sweet potato biscuit and a preparation method thereof. The preparation method comprises the following steps: mixing sweet potato whole powder, inulin and other raw materials to form basic powder, freezing at-20 DEG C, forming pores, and unfreezing to obtain porous premixed powder; the preparation method comprises the following steps: preparing a composite mineralizing solution containing soybean protein peptide, nano calcium hydrophosphate and tea polyphenol, mixing and mineralizing the composite mineralizing solution with porous premixed powder, screening, mixing and kneading with an auxiliary material emulsion, forming, freezing to obtain biscuit blanks, and finally performing segmented temperature-controlled baking, cooling and packaging. According to the low-GI sweet potato biscuit and the preparation method thereof, a freezing pore-forming-polyphenol mediated mineralization-peptide anchoring three-in-one composite modification technology is adopted, functional raw materials in a specific proportion are cooperated, a five-dimensional cross-linked network of porous starch-peptide-polyphenol-mineral substance-beta-glucan is constructed, and function upgrading of the low-GI sweet potato biscuit is achieved from multiple dimensions of structure optimization, mechanism strengthening and nutrition cooperation.

The invention discloses a preparation method and application of an edible skin protective agent for frozen green dough, and belongs to the technical field of food. The edible epidermis protective agent comprises the following components: acetylated distarch adipate, carboxymethyl cellulose, ascorbic acid, glycerol and water. The invention further discloses application of the skin protective agent in frozen green bodies, namely, the skin protective agent is prepared into a coating to be applied to frozen green body dough, and the frozen green body dough coated with the protective agent can keep good specific volume, height-diameter ratio, apparent color and texture quality after being subjected to freezing and thawing cycles. Meanwhile, the protective agent can also relieve dough skin damage caused by recrystallization and moisture migration of ice crystals and damage of a gluten protein network and starch particles in the freezing and thawing cycle process. The method is beneficial to improving the quality of the frozen green flour product, prolonging the preservation time and promoting the standardized and industrial production of the frozen green flour product.

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 invention relates to a preparation method of frozen dough and a product thereof. The invention discloses a method for preparing a frozen dough and a product of the frozen dough, and the method comprises the following steps: mixing Saccharomyces cerevisiae FLA01 (NITE BP-03684) with flour, carrying out fermentation culture on the formed mixture, and carrying out freezing treatment on the obtained fermented dough.

The invention discloses a frozen dough transportation device based on a cold chain system, which relates to the technical field of cold chain transportation and comprises a conveyor belt, wherein the conveyor belt comprises side plates, a belt and supporting legs, wherein the belt is used to transport the frozen dough, wherein two horizontal plates are arranged above the side plates, wherein a fixing box is arranged above the horizontal plates, wherein the fixing box is in a C-shape as a whole and is located directly above the belt, wherein two bottom ends of the fixing box are respectively fixedly connected with the two horizontal plates, wherein a cooling cylinder is arranged inside the fixing box, wherein a channel for discharging cold air is arranged below the cooling cylinder, wherein the cold air discharged through the channel is aligned directly above the dough, wherein in the device, the cold air will be further cooled after passing through the cooling cylinder, and the dough directly below will be rapidly cooled from the channel, thereby ensuring that the dough has sufficient pre-frozen quality and has a normal quality preservation effect during the re-transportation.

The invention relates to the technical field of deep processing of aquatic products and food, in particular to a high-protein Xianbei biscuit and a making method thereof. The high-protein Xianbei biscuits are prepared from the following raw materials and water in parts by mass: 38-42 parts of glutinous rice flour, 10-11 parts of freeze-dried shrimp powder, 4-6 parts of rice flour, 1-3 parts of sugar and 0.4-0.6 part of salt. Wherein the freeze-dried shrimp powder is prepared from macrobrachium rosenbergii growing in saline-alkali water. The Xianbei biscuit provided by the invention is simple in formula, avoids the use of soy sauce powder, baking soda, shortening and the like, reduces the use amount of sugar and salt, reduces the intake of excessive calories of consumers, increases the nutrient content of Xianbei, improves the nutritional value, and is suitable for large-scale production. The current situation that current commercially available Xianbei products are high in calorie and low in nutritional value is improved through a baking rather than deep-frying making mode, and the Xianbei product better meets the nutritional requirements and safety requirements of modern people for instant products.

The present invention relates to a baked product made without any addition of sugar, which still has a suitable sweetness intensity and a good taste. The baked product has a very low content of fructose. The baked product is obtained by a two-step enzymatic process involving a first step of providing sugar from starch, suitable for a fermentation process, followed by a second step of enzymatic hydrolysis of polysaccharides, oligosaccharides and disaccharides, notably to form primarily glucose and maltose. The novel process further allows for an optimized and / or shortened proofing of the dough in the first step.

The present invention relates to multi-texture baked products and precursors for making such baked products. In particular this invention relates to a cookie precursor comprising a dough, wherein the dough comprises particle sugar with a particle size D90 of less than 700 μm, a sugar syrup and a sugar alcohol, wherein the dry weight ratio of particle sugar to sugar in the sugar syrup is 4.75 or below and the weight ratio of particle sugar to sugar alcohol is 4.6 or below.

The present invention relates to a baked product made without any addition of sugar, which still has a suitable sweetness intensity and a good taste. The baked product has a very low content of fructose. The baked product is obtained by a two-step enzymatic process involving a first step of providing sugar from starch, suitable for a fermentation process, followed by a second step of enzymatic hydrolysis of polysaccharides, oligosaccharides and disaccharides, notably to form primarily glucose and maltose. The novel process further allows for an optimized and / or shortened proofing of the dough in the first step.

The present invention relates to an antifreeze composition that is particularly suitable for freezing and storing sensitive microorganisms, preferably lactobacilli or co-cultures containing lactobacilli, in a frozen state, while still ensuring that a rapid and complete reactivation of metabolic activities occurs within 2-8 hours after thawing. The invention further relates to single-stage or multi-stage freeze storage for sourdough microbiota.

Frozen un-proofed dough pieces are produced by cutting a dough sheet into strips and producing a score through an upper skin of each strip with at least one blunt deformation tool prior to freezing. The un-proofed dough pieces are formed by mass production, with an un-proofed dough sheet being cut to form dough strips which are then cut into the un-proofed dough pieces, with the score for each un-proofed dough piece being formed by pressing the upper skin of the dough down into the body of the dough, thereby deforming and pre-stressing the dough to create weak zones, either before, during or after the individual un-proofed dough pieces are actually created, but before freezing. Upon heating, openings are established in the upper skin along score lines.

A method of producing a bread product is provided, comprising: forming a dough comprising at least 35% by weight water with flour comprising at least 10% by weight protein content; proving the dough at an ambient temperature below 25 °C; baking the dough under high impingement of hot gas flow and high humidity; and rapidly cooling the bread product such that a core temperature of the bread product is reduced to 10 °C or less within 240 seconds or less.

The present invention relates to a freeze protection composition which is particularly suitable for freezing sensitive microorganisms, preferably lactobacilli or lactobacilli-containing co-cultures, to store same in the frozen state and nevertheless ensure that within 2-8 h after thawing a fast and complete reactivation of the metabolic activities takes place. The invention also relates to one-stage or multi-stage frozen storage for sourdough microbiota.

Microwavable crispy wrapped or enrobed foods that have a crispy exterior texture and retain moisture in an interior filling after microwaving. The crispy exterior is formed from a batter that may comprise soft wheat cake flour, oxidized tapioca starch, and rice flour. The wrapped or enrobed foods may be cooked, frozen, and reheated in the microwave to produce a crispy product.

Methods are described that impart a dual texture to baked goods. The methods generally include making a leavened batter that contains a relatively low flour to water ratio, followed by combining the leavened batter with a second portion of flour to make a dough.

The invention relates to the technical field of food processing, and particularly discloses crisp toast and a preparation method thereof. The shortening toast is prepared from the following raw materials in parts by weight: 90 to 120 parts of flour, 13 to 17 parts of improved fresh yeast, 0.5 to 1.5 parts of a compound enzyme preparation, 10 to 15 parts of sugar, 0.5 to 1.5 parts of salt, 0.5 to 1.5 parts of an acidity regulator, 30 to 45 parts of water, 3 to 5 parts of eggs, 7 to 10 parts of dairy products and 7 to 10 parts of milk fat, the improved fresh yeast is prepared from the following raw materials: fresh yeast, pullulan, beta-cyclodextrin, an antioxidant and thermo-sensitive liposome. According to the preparation method of the crispy toast, the improved fresh yeast is adopted, the fermentation activity and the fermentation uniformity in the fermentation process after multiple times of refrigeration and unfreezing are guaranteed, the outer layer of the finished product is crispy and uniform, the inner layer is soft and porous, the consistency of the appearance and the taste of the crispy toast is guaranteed, and the shelf life is also prolonged.

An equipment for making CO2 snow, ready to be injected in an installation using such a snow, notably an installation of the food industry, equipment comprising a snow horn (7), a J-Tube (2) and a Venturi system (9).

A method of producing a bread product such as a flatbread comprises forming a dough comprising at least 35% by weight water and flour comprising at least 10% by weight protein content, proving the dou

The invention discloses a preparation method and application of quick-frozen egg tarts capable of preventing collapse and softening after unfreezing, and relates to the technical field of egg tart preparation. 100 parts of low-gluten flour, 20 parts of high-gluten flour, 40 parts of butter, 50 parts of ice water, 5 parts of trehalose and 1 part of lecithin are mixed and kneaded into dough; repeatedly folding, refrigerating and rolling egg tart skins; mixing 30 parts of whole egg liquid, 50 parts of milk, 20 parts of unsalted butter, 10 parts of trehalose, 0.2 part of carrageenan and 0.1 part of xanthan gum, uniformly stirring, and filtering to obtain egg tart liquid; quickly freezing the egg tart skin and the egg tart liquid, unfreezing the egg tart liquid, assembling the egg tart liquid and the egg tart skin, putting the assembled egg tart liquid and egg tart liquid into a mold, and quickly freezing again. By optimizing the formula of the egg tart skin (adding trehalose and lecithin) and stabilizing the egg tart liquid (adding carrageenan and xanthan gum) and combining the quick-freezing process, the structural stability and sensory quality of the quick-frozen egg tart after unfreezing are remarkably improved.

A process (1) for providing a frozen food (100) based on leavened and fried doughs, comprising the following steps: - a step (2) of mixing ingredients (4) chosen from water, flour, yeast, oil, enzymes, plant fibers, protein concentrates, hydrocolloids, soft cheeses, and natural colorings until a homogeneous dough (5) is provided; - a step (6) of depositing the dough (5) in a temperature- and humidity-controlled environment for a time comprised between 5 minutes and 500 minutes, preferably between 10 minutes and 120 minutes, even more preferably between 30 minutes and 60 minutes, for its rising; - a step (7) of rolling the leavened dough (5) until it is given a thickness comprised between 1 mm and 30 mm; - a step (10) of cutting a sheet (9) of dough (5) according to predefined shapes, obtaining semifinished products (11) made of a sheet (9) of dough (5); - a step (12) of industrial frying of the semifinished products (11) according to a method chosen from immersion frying in a continuous cycle oil bath, tunnel air frying in a continuous cycle, static immersion frying, static air frying, and the like; - a step (15) of freezing the food products (13).

The present invention relates to multi-texture baked products and precursors for making such baked products. In particular this invention relates to a cookie precursor comprising a dough, wherein the dough comprises particle sugar with a particle size D90 of less than 700 μm, a sugar syrup and a sugar alcohol, wherein the dry weight ratio of particle sugar to sugar in the sugar syrup is 4.75 or below and the weight ratio of particle sugar to sugar alcohol is 4.6 or below.

A novel method for preparing a hypoallergenic nutritional product suitable for subjects with cow's milk allergy The present invention discloses a hypoallergenic nutritional product suitable for subjects with cow's milk allergy, and a novel method for preparation thereof.

A process for producing quality baked products on a large scale is described, comprising, in the preparation step, the sub-steps of: - creating a pre-dough - kneading - leavening - pre-cooking - blast chilling at a temperature from +20 °C to -30 °C, preferably -20 °C - packaging - storing in a negative cell at a temperature from +20 °C to -30 °C, preferably at -20 °C - transporting to administration, - and, during administration, the sub-steps of: - - regenerating - - cooking - - filling and plating.

A method of producing a bread product such as a flatbread comprises forming a dough comprising at least 35% by weight water and flour comprising at least 10% by weight protein content, proving the dou

The invention relates to the technical field of food processing, and discloses a frozen dough and a production process thereof, the production process comprises the following steps: providing a dough with a specified shape, the dough containing a leavening agent; freezing for the first time: freezing the dough; unfreezing: unfreezing the dough subjected to the first freezing treatment at the unfreezing temperature of 18 DEG C to 22 DEG C for the unfreezing time of 40 minutes to 60 minutes; pre-baking: pre-baking the unfrozen dough, and then cooling the dough to obtain pre-baked dough with the cooling humidity of 50%-70%; freezing for the second time: freezing the pre-baked dough to obtain the frozen dough. By adopting the production process, not only can the use effect of the leavening agent be effectively ensured, but also the baking taste of the unfrozen product can be ensured.

The present disclosure relates to a tangzhong comprising a liquid dairy product, a bread dough comprising the tangzhong, and bread prepared using the same. In the present disclosure, by preparing a tangzhong using wheat flour and a liquid dairy product without any addition of water, it is possible to produce a tangzhong that is moister, softer, and has a slower staling rate compared to conventional tangzhong prepared using water. In addition, when bread is prepared using the tangzhong of the present disclosure, the resulting bread exhibits high moisture retention and a slow staling rate, maintains moistness over time, and has excellent flavor, texture, and cross-sectional integrity, with a chewy crumb and an enhanced flavor characteristic of dairy products.

A process is provided for preparing pizza dough for later use. The process includes the steps of mixing the dry components with the liquid components, kneading, dividing into dough pieces of the desired weight, hardening the dough pieces by cooling, vacuum-packing in oxygen-barrier packaging, and storing at a refrigeration temperature.