152results about "Dough treatment" patented technology

To provide an oil and fat composition for breadmaking, capable of giving bread that has good dispersibility in bread dough, shows improved line suitability, is crunchy, retains softness, and has a good flavor.SOLUTION: An oil and fat composition for breadmaking contains, in (A) edible fat and oil, (B) maltogenic α-amylase, (C) lecithin, (D) mono glycerol fatty acid ester, and (E) polyglycerol-condensed ricinoleic acid ester. The (A) edible fat and oil are 50.0-90.0 pts.mass, (C) lecithin is 2.0-10.0 pts.mass, (D) mono glycerol fatty acid ester is 5.0-40.0 pts.mass, and (E) polyglycerol-condensed ricinoleic acid ester is 0.1-10.0 pts.mass.SELECTED DRAWING: None

The present application relates to the improvement of the product characteristics and eating qualities of baked batter strand based products, such as Arabic Sweets, made from flour as a base of the batter. The present application provides methods for preparing a thin baked batter strand and baked batter strand based products, wherein a combination of monoglycerides, a protease and a lipase, in particular a combination of saturated monoglycerides, a thermophilic serine protease and a phospholipase is added to the batter. The present invention further provides improver compositions, batters and baked batter strand based products comprising these monoglycerides and enzymes.

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.

The application belongs to the technical field of food processing, and specifically discloses a highland barley sourdough, low-GI highland barley sourdough bread and a preparation method thereof. The highland barley sourdough is prepared by fermentation of Lactobacillus plantarum JYLP-326, highland barley flour and water. The low-GI highland barley sourdough bread prepared from the highland barley sourdough comprises the following components in parts by mass: 20-22 parts of highland barley flour, 22-28 parts of wheat flour, 36-40 parts of highland barley sourdough, 48-50 parts of water, 4-6 parts of bran, 4-6 parts of oat beta-glucan, 4-6 parts of inulin, 4-8 parts of gluten, 1-2 parts of yeast, 1-2 parts of salt and 4-6 parts of butter. The GI highland barley sourdough bread prepared by using the highland barley sourdough provided by the application has the advantages of low in-vitro glycemic index, low starch hydrolysis rate, high loft and softness, good taste and high appearance quality.

A postbiotic food additive for foodstuffs obtained from cereal flour, comprising a mixture of lysates of probiotic micro-organisms, lysates from cultures of the following microorganisms: Bacillus licheniformis, Bacillus pumilus, Bacillus subtilis, 2 Bifidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus casei, Lactobacillus plantarum, Lactobacillus reuteri, Lacticaseibacillus rhamnosus, Saccharomyces cerevisiae, and Streptococcus thermophilus.

The present application relates to the technical field of food processing, and provides a functional bran food ingredient and a processing method thereof, steps of which comprise: (1) mixing coarse bran, fine bran and germ of wheat flour in proportion to obtain a wheat bran-germ mixture; (2) crushing the wheat bran-germ mixture; (3) mixing the crushed wheat bran-germ mixture for semi-solid enzymolysis, and deactivating the enzyme after the enzymolysis is completed; (4) performing negative pressure exhaust dehydration on the enzymolysis product through a front extended conveying section of a double-screw extruder, and finally forming granular material through extrusion organization; (5) crushing the granular material; and (6) packaging. The present application significantly improves the SDF content, SDF / TDF ratio, WEAX and FA release amount in the bran ingredient, and improves the water absorption and processing adaptability, can significantly reduce the hardness, stickiness and chewiness of steamed buns, and improve the specific volume, so that a whole-grain flour product with soft texture and excellent taste is obtained.

The present application relates to the technical field of food processing, and discloses a production process for improving the freezing performance of steamed glutinous rice dough, which comprises the following steps: firstly, compounding indica glutinous rice powder, sticky rice powder and cross-linked modified starch, and then using a functional conditioning liquid containing coconut milk, malt syrup and konjac powder and the like to knead the dough; the prepared dough agent is sequentially subjected to low-temperature precooling, rapid quick freezing, vacuum packaging and low-temperature storage; before use, the dough agent is thawed through a gradient method of low temperature first and then room temperature. Through the synergistic effect of the formula and the process, starch aging and ice crystal damage are effectively inhibited, the structural stability, water retention and extensibility of the dough after thawing are improved, and the technical pain points that the glutinous rice dough is prone to hardening, the taste is harsh, and the dough is prone to cracking when stuffing or rolling are solved. The method improves the production efficiency and product qualification rate, prolongs the shelf life of the product while ensuring and strengthening the traditional flavor, and is beneficial to industrialized production.

This invention relates to the field of food processing technology and provides an application of an acid-controlling agent in fermented pancakes. The acid-controlling agent is nisin and / or ε-polylysine. It is used to control the acidity of the fermented pancakes. Specifically, the acid-controlling method for fermented pancakes involves adding the acid-controlling agent after fermentation is complete and the pH value has been neutralized with alkali to obtain the fermented pancake batter. This method can precisely inhibit the continued fermentation of the pancake batter during the spreading stage, achieving precise intervention in the fermentation process and microbial metabolism. The acid-controlling effect is significant, the sensory quality is noticeably improved, and the acidity of the pancake batter remains stable, ensuring consistency with the flavor of the final product. This method is suitable for the large-scale production of fermented pancakes.

To provide a method for manufacturing food products using an appareil (a type of custard mixture) in which the ingredients sink to an appropriate depth, without compromising the appearance or quality, and without impairing the taste, texture, etc., of the appareil. [Solution] The present invention provides a method for producing food products using appareil, which includes the step of heating the appareil raw material mixture and then adding egg white and mixing further.

To provide an inexpensive plastic fat composition for kneading that has good workability over a wide temperature range and produces confectionery and bread with a good melt-in-the-mouth texture and a moist consistency when used in such products. [Solution] A plastic oil composition for kneading, comprising 60-95% by weight of transesterified palm oil in the total oil composition, and 5-30% by weight of an oil containing 5-15% by weight of lauric acid and 20-50% by weight of unsaturated fatty acids in the total fatty acids constituting the oil.

The invention relates to the technical field of food processing, and discloses an embedding and fragrance locking process of dried orange peel flavored bread, which comprises the following steps: S1, pretreatment of dried orange peel raw materials and preparation of a characteristic fragrance base; s2, a preparation stage of a water phase and an oil phase of the compounded wall material; s3, an emulsifying and homogenizing stage; s4, a spray drying microcapsule forming stage; s5, a bread production whole-process fragrance locking adaptation application stage; through embedding and fragrance locking treatment, the problem that characteristic fragrance components are easy to volatilize and lose in the production process of the dried orange peel flavored bread is effectively solved, the natural characteristic flavor of the dried orange peel is completely reserved, the damage of a high-temperature processing link to flavor substances is avoided, the retention rate of the dried orange peel flavor in the finished bread is increased, and the fragrance retention time is prolonged; the dried tangerine or orange peel powder is added into the bread, so that the bread can present full and uniform dried tangerine or orange peel flavor in the processes of eating, chewing and aftertaste, the flavor level of the product is enriched, the bad flavors such as bitterness are prevented from being separated out, and the overall taste quality of the bread is improved.

The present disclosure provides pregelatinized pea starch (PPS) compositions and processes for producing pregelatinized pea starch. The PPS of the invention has several distinguishing attributes, including relatively alkaline pH when dissolved in water, high water absorption index water solubility index relative to known pregelatinized pea starches. The PPS of the invention is also highly viscous at low temperature without heating, providing for abundant uses in the food and beverage industry.

Food formulation for the production of a baked food product for managing the ketogenic diet.

This invention proposes a high-nutrient-density multigrain composite low-temperature slow-fermentation dough, relating to the food industry. It comprises dry powder and water accounting for 50-60% of the dry powder's mass. The dry powder, by weight, includes the following ingredients: 400-500 parts high-gluten flour, 20-30 parts tricolor quinoa flour, 20-30 parts oat flour, 20-30 parts brown rice flour, 20-30 parts black rice flour, 1-2 parts sunflower seed flour, 1.5-5 parts pumpkin seed flour, 1.5-5 parts black sesame powder, and 1-5 parts cucumber seed flour. This formula contains whole grains such as quinoa flour, oat flour, and brown rice flour, retaining the bran and germ structure of the grains. It has high nutritional value and a low glycemic index.

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.

A sensory-enhanced whole wheat flour is disclosed. And methods and processes for producing a sensory-enhanced whole wheat flour are also disclosed. Sensory-enhanced whole wheat flour may be produced, for example, by milling wheat into flour, bran, germ, and shorts. The bran, germ, and shorts may be ground to a particle size of less than 1300 μm Dx (90). The ground bran, the ground shorts, and / or the ground germ may be roasted at a temperature between 130°C and 200°C. After roasting, the flour, the ground and roasted bran, the ground and roasted shorts, and the ground and roasted germ may be blended together to produce a sensory-enhanced whole wheat flour.

This invention discloses a ternary composite foaming agent of flaxseed protein-fucose-rutin, its preparation method, and its application in meringue cookies. The foaming agent is a non-covalent complex formed by flaxseed protein isolate (FPI), fucoidan (FUC), and rutin (RU) through electrostatic interactions, hydrogen bonds, and hydrophobic interactions, with a mass ratio of FPI:FUC:RU = 1:2:(0.2~0.4). This invention forms a structurally stable composite system through the non-covalent interactions of FPI, FUC, and rutin, achieving a foaming height of 95.69±8.77%. The foam retention rate after 30 minutes is more than double that of natural FPI, and the interfacial tension is reduced to below 25 mN / m, overcoming the shortcomings of poor foaming properties and insufficient stability of single plant proteins. Even after high-temperature baking, the foam retention rate remains above 75%, meeting the processing requirements of meringue cookies.

The invention relates to the technical field of grain and oil by-product high-value utilization and food functional ingredient preparation, in particular to a nitrogen-rich mesoporous carbon-based cholesterol adsorption ingredient as well as a preparation method and application thereof. According to the method, soybean meal and rice bran are taken as a carbon source and an endogenous nitrogen source, and urea or melamine is compounded as an exogenous nitrogen-rich precursor, so that an internal-external synergistic nitrogen-rich system is constructed; the method comprises the following steps: compounding a zinc chloride or potassium hydroxide chemical activator with a ferric chloride catalytic graphitizing agent to form a nitrogen-rich-catalytic synergistic conversion system; the method comprises the steps of raw material pretreatment, nitrogen-rich slurry preparation, catalytic activation precursor preparation and the like. The prepared carbon-based ingredient has a developed mesoporous structure and high-content alkaline nitrogen-containing functional groups, and is large in cholesterol adsorption capacity and high in selectivity, and the raw materials are grain and oil processing byproducts, so that the cost is low, and the carbon-based ingredient is green and environment-friendly; the preparation process has the advantages of controllable parameters and good repeatability, is suitable for industrial production, and provides a new technical path for the development of functional food ingredients for reducing blood fat.

The application provides a starch compound and a preparation process and application in food, and belongs to the technical field of baked food.The starch compound comprises hydroxypropyl distarch phosphate, oxidized starch, an emulsifier, a complex polysaccharide, wheat flour and white granulated sugar; the oxidized starch is obtained after step-by-step enzymolysis of glucose oxidase and laccase and oxidation treatment by using an oxidizing agent.The starch compound significantly improves the water holding property, beating resistance and baking stability of batter by compounding of the components, effectively inhibits the collapse of baked food in the freezing-thawing process, improves the appearance regularity and softness and delicacy of the product, and enhances the loading and retention capacity of flavor substances.The application of the starch compound in baked food is particularly suitable for frozen and room-temperature baked food, and provides an excellent raw material solution for high-quality and high-stability baked products.

The present application belongs to the technical field of grain deep processing and functional carbohydrate material, and relates to a waxy corn starch-guar gum compound as well as a preparation method and application thereof. The present application adopts high-pressure homogenization assisted pullulanase debranching to prepare RS3, and then mixes and embeds the RS3 with guar gum in a dry state according to a dry basis mass ratio of 6% to 24% to construct a physical barrier, and finally performs autoclaving treatment on the RS3 to strengthen the structure under a water content of 20% to 40%, so as to obtain a waxy corn starch-guar gum compound with high resistance and heat resistance. The compound presents ABV type XRD characteristic peaks, the crystallinity is greater than or equal to 65%, the resistant starch (RS) content can reach more than 50%, and the gelatinization peak temperature is significantly improved, thereby solving the problem that the existing RS3 is prone to uncoiling and the anti-digestion performance is reduced during high-temperature processing, and expanding the application of waxy corn starch in healthy functional food.

The present invention provides a polypeptide having galactolipase activity, characterized in that the ratio of galactolipase activity to phospholipase activity is 100.0 or more, and / or the ratio of galactolipase activity to lipase activity is 150.0 or more. The specification also provides isolated nucleic acids encoding such a polypeptide having galactolipase activity, expression vectors containing such nucleic acids, and host cells containing such nucleic acids or expression vectors. Furthermore, the specification provides the use of the polypeptide having galactolipase activity as a food additive or in the preparation of food products, and methods for preparing food products using the polypeptide having galactolipase activity. Finally, the specification provides dough products, batter products, or bakery products obtained by the use or methods described herein.

The application discloses a rice bran oil gel and a preparation method and application thereof. The rice bran oil gel is composed of rice bran oil rich in natural orpen wax (0.5%-3% orpen wax) obtained by supercritical CO2 extraction of rice bran and added gelling agent beeswax or monoglyceride (6%-10% addition amount). In the preparation, the added gelling agent is added to the rice bran oil, stirred and dissolved by heating to 80-90 DEG C, and then cooled and crystallized to obtain the rice bran oil gel. The application utilizes the synergistic crystallization of natural orpen wax and the added gelling agent, and a stable gel network with oil binding capacity ≥95%, DPPH and ABTS free radical scavenging rate ≥95% can be formed at 6%-8% addition amount. The rice bran oil gel can completely replace butter in baked foods, significantly reduce the fat content, increase the dietary fiber content, and realize high-value utilization of rice bran resources.

The invention discloses a preparation method of instant high-energy fermented food balls. The method comprises the following steps: performing low-temperature ultrahigh-pressure treatment, liquid nitrogen quick-freezing, crushing, drying and ultra-fine crushing on pulp-containing fruit paste obtained in a citrus juicing process to obtain citrus fruit paste powder; slicing gastrodia elata, cooking, carrying out vacuum freeze drying, and carrying out superfine grinding to obtain gastrodia elata powder; mixing steamed and cooled glutinous rice with rhizopus oryzae, and performing semi-sealed pre-fermentation to obtain glutinous rice fermentation liquor; the citrus powder and the gastrodia elata powder are mixed, a composite leavening agent is added, and the composite leavening agent is freeze-dried powder containing aspergillus tusolicus and rhizopus oryzae; adding the uniformly mixed citrus powder, gastrodia elata powder and composite leavening agent into the glutinous rice fermentation liquid, and continuing fermentation; and taking out the fermented material, adding whole milk powder and butter, and baking the compressed blank to obtain the high-energy concentrated food ball. Glutinous rice, citrus fruit paste and gastrodia elata are mixed and fermented, and protein and lipid substances are used as auxiliary materials, so that the natural high-energy food pills are prepared.

The present invention relates to a process for the preparation of dry particles comprising viable microorganisms trapped in an alginate matrix, comprising: a) providing a suspension including an alginate salt and viable microorganisms; b) forming in the gelation bath one or more solid elongated elements comprising viable microorganisms trapped in an alginate matrix by dispensing a continuous or intermittent trickle-type flow of the suspension in a gelation bath including at least one gelling agent; c) separating the solid elongated elements from the gelation bath so as to obtain one or more wet solid elongated elements; d) drying the wet solid elongated elements so as to obtain one or more dried solid elongated elements; and e) grinding the dried solid elongated elements so as to obtain dry particles comprising viable microorganisms trapped in an alginate matrix. The dry particles obtained have a mechanical compressive strength greater than or equal to 500 g and less than 3200 g. The present invention also relates to the use of dry particles in an aid for the preparation of doughs for baked food products, an aid for the preparation of dough for baked food products, the related production process, the use of such an aid in the preparation of dough for baked food products, a dough for baked food products and a process for the preparation of a baked food product. Fig. 3

The present application relates to the technical field of food processing, in particular to a preparation method of a flaky tea snack integrating Yunnan regional characteristics, especially to a preparation method of Yunnan Dianhong cherry flaky tea snack.The present application relates to a preparation method of Yunnan Dianhong cherry flaky tea snack, which comprises the following steps: a) oil skin preparation: mixing and kneading medium-strength flour, icing sugar, lard and warm water, and relaxing; b) oil cake preparation: mixing and kneading low-strength flour, lard and cherry flower mixture, and relaxing; c) filling preparation: uniformly mixing low-sugar rose bean paste, Dianhong tea powder and inulin, and reserving in portions; d) oil cake wrapping and opening: wrapping the oil cake with the oil skin, and repeatedly rolling and relaxing; e) shaping; and f) baking.The present application aims to overcome the shortcomings of the prior art, and provides a preparation method of Yunnan Dianhong cherry flaky tea snack, which has an attractive appearance, a crisp and soft taste, a unique flavor and is healthy.

This invention discloses the application of a composition in the preparation of foods or medicines that reduce blood lead levels, belonging to the field of food or pharmaceutical applications. The composition is for improving intestinal microecology, comprising inulin, galactooligosaccharides, polydextrose, and water-insoluble dietary fiber, wherein the weight ratio of inulin, galactooligosaccharides, polydextrose, and water-insoluble dietary fiber is 25:25:20:30, and the composition is taken immediately after being dissolved in warm water before meals. This invention, through the rational combination of water-insoluble dietary fiber and functional polysaccharides, adjusts the release rate of nutrients in the intestine, slows down digestion, absorbs and eliminates toxic substances from food, reduces intestinal permeability, and simultaneously possesses the functions of water absorption and swelling, gradient adhesion, mechanical isolation, mesh adsorption, ion exchange, and microbial regulation, providing a favorable environment and food for the growth of intestinal microorganisms, and effectively reducing blood endotoxins and blood lead levels, enhancing immunity, and preventing chronic diseases.