1581results about "Dough treatment" patented technology

The invention discloses a label cleaning type crispness increasing method for fried food, and belongs to the field of fried products. According to the preparation method, firstly, lentinus edodes stem nanocellulose is prepared by combining enzymolysis with a high-pressure homogenization method, and the lentinus edodes stem nanocellulose is compounded with casein, so that stable lentinus edodes stem nanocellulose-casein gel emulsion can be prepared; then the gel-like emulsion is applied to the paste-coated fried product, and the gel-like emulsion is used for forming pores in advance in the paste so as to achieve the crispness increasing effect, reduce the oil content and inhibit grease oxidation. The stable gel emulsion based on a natural formula can replace a commercial leavening agent to realize clean label type crispness enhancement, and the prepared paste can be applied to various paste fried foods and has a good market prospect.

The preparation method comprises the following steps: mixing walnut oil and idesia oil according to a mass ratio of (85-90): (10-15), stirring and heating to 68-72 DEG C under the condition of a rotating speed of 55-70 rpm, adding a gel compounded by edible wax and polyglycerol fatty acid ester according to a mass ratio of (4-6): 1, continuing to stir until complete dissolution, adding an emulsifying agent, and uniformly stirring to obtain the beta '-crystal-form woody oil-based oleogel, so as to obtain the beta'-crystal-form woody oil-based oleogel, namely the beta '-crystal-form woody oil-based oleogel. The preparation method comprises the following steps: preparing a liquid grease gel solution, directly putting the liquid grease gel solution under the condition of-10 to-40 DEG C for quick freezing, then stirring for 3-6 minutes under the condition of the rotating speed of 150-250 rpm, and standing for 5-6 days under the environment of 20-25 DEG C to prepare the woody oil-based grease gel. The grease gel prepared by the method disclosed by the invention contains a stable beta'crystal form, is high in oil holding rate and proper in hardness, has relatively good oxidation stability, and can be applied to baking instead of animal butter or hydrogenated vegetable oil.

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

The invention discloses a method for improving the conversion efficiency of insoluble dietary fibers and soluble dietary fibers obtained by the method, and belongs to the technical field of food processing and functional ingredient modification. The method comprises the following steps: performing superfine grinding treatment on wheat bran to obtain wheat bran powder; adding water into wheat bran powder, and then carrying out high-temperature and high-pressure treatment to obtain a wheat bran solution; then carrying out stepped enzymolysis on the wheat bran solution to obtain enzymatic hydrolysate; the enzymatic hydrolysate is centrifuged, lower-layer solid precipitates are insoluble dietary fibers, supernate is subjected to ethanol precipitation, and the soluble dietary fibers are obtained. The wheat bran is modified by combining superfine grinding and high-temperature and high-pressure pretreatment with stepped enzymolysis, so that the yield of the soluble dietary fibers is remarkably increased, and the functional characteristics of the soluble dietary fibers are improved. The obtained soluble dietary fiber has excellent physicochemical properties and physiological functions, and can be widely applied to baked foods, beverages, dietary supplements and other products, so that the soluble dietary fiber has important application prospects and value in the technical field of food processing.

The invention belongs to the field of food, and particularly relates to a nutritional composition containing breast milk oligosaccharide and probiotics for improving depression and application of the nutritional composition. The invention provides application of a nutritional composition in preparation of food beneficial to improving constipation and anxiety state and / or depression state caused by constipation. Wherein the nutritional composition comprises the following components (i) and (ii): (i) a neutral fucosylated breast milk oligosaccharide, and (ii) a bifidobacterium probiotic; the neutral fucosylated breast milk oligosaccharide at least comprises 2 '-fucosylated lactose, and the bifidobacterium probiotics at least comprise bifidobacterium longum subsp. Longum. According to the present invention, the substance combination of the neutral fucosylated breast milk oligosaccharide and the bifidobacterium probiotic can improve the abnormal brain-intestine interaction, such that the constipation can be easily improved, and the anxiety and depression state caused by the constipation can be easily improved;

The invention particularly relates to application of a ganoderma lucidum exosome or a composition thereof in preparation of an anti-breast cancer product. The invention proves that the ganoderma lucidum exosome can be taken by breast cancer cells and exerts in-vitro activity of inhibiting proliferation and migration of the breast cancer cells and hindering repair of the breast cancer tumor cells, and in an in-vivo disease model, the ganoderma lucidum exosome also exerts the toxicity of the breast cancer tumor cells and effectively inhibits the process of the breast cancer. The research conclusion of the invention provides a development direction of taking the ganoderma lucidum exosome as an anti-breast cancer active component, and the ganoderma lucidum exosome has a good development prospect.

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

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

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

The 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 discloses a caffeine-free tea-flavored concentrated solution, and relates to the field of food processing. The caffeine-free tea-flavored concentrated solution comprises an aroma extracting solution A and a taste concentrated solution B. The aroma extracting solution A and the taste concentrated solution B are compounded, blended and refined to prepare the caffeine-free tea-flavored concentrated solution. The aroma extracting solution A is prepared through the steps of raw material treatment, low-temperature vacuum steam extraction and condensation collection, and the taste concentrated solution B is prepared through the steps of Roebos tea pretreatment, water extraction concentration and enzymolysis synergy. According to the caffeine-free tea flavor concentrated solution, through the synergistic effect of supercritical carbon dioxide fragrance removal and natural caffeine-free Roibos tea, the caffeine content of a final product is lower than the detection limit and is far lower than the residue level of a traditional method. The low-temperature vacuum steam extraction avoids degradation of heat-sensitive aroma components, and the condensation collection technology is combined, so that the retention rate of volatile aroma components is high and is obviously superior to that of a supercritical carbon dioxide method.

The invention discloses a construction method and application of a chlamydomonas reinhardtii-sourced high-sweetness protein variant engineering algal strain, the construction method comprises the following steps: carrying out gene modification on sweeteners Thaumatin and Brazzein, optimizing preference codons of chlamydomonas reinhardtii to synthesize CrThaumatin and CrBrazzein encoding genes, cloning the encoding genes into an expression vector pGM6, introducing the recombinant expression vector into a chlamydomonas reinhardtii wild-type chlamydomonas sp. Algal strain, and carrying out high-sweetness protein variant engineering algal strain of the chlamydomonas reinhardtii-sourced high-sweetness protein variant engineering algal strain of the chlamydomonas reinhardtii. And screening by using a paromomycin resistance marker carried by the expression vector to successfully obtain an engineering algal strain. According to the present invention, the engineering strain is subjected to fermentation production to obtain the dry and stable Chlamydomonas reinhardtii powder rich in the target sweet protein, and the protein purification oral test results show that the sweet taste of the Chlamydomonas reinhardtii powder is 3-5 times of the sweet taste of the natural Thaumatin and Brazzein protein;

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

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

The invention belongs to the field of food processing and safety, and provides a steam explosion improved grain processing byproduct and application thereof in preparation of low-GI coarse grain biscuits. The triticale bran is pretreated through a steam explosion (SE) technology, the content of soluble dietary fibers is increased by 53.63% under the conditions of 1.0 MPa and 90 s, and the content of free phytochemicals and the oxidation resistance are the highest; the color of the wheat bran is changed into dark brown / dark brown from light brown, the interior of the wheat bran is of a porous honeycomb structure, the water binding capacity and the swelling property are improved, and an infrared spectrum shows that methyl and methylene structures are damaged and tissues are loosened; the fatty acid value is remarkably reduced, the storage period and the shelf life are effectively prolonged, comprehensive improvement of nutritional ingredients, physicochemical properties, biological activity and storage characteristics is achieved, and remarkable technical advantages are achieved.

The invention relates to the technical field of food processing and quality improvement, in particular to a physical-biological multi-dimensional cooperative regulation method for improving the quality of germinated wheat flour based on heat treatment. The method comprises the following steps: firstly, carrying out gradient temperature control heat treatment on germinated wheat flour, which comprises three stages of low-temperature hot air pre-passivation, medium-temperature damp-heat modification and high-temperature microwave sterilization stabilization, so as to finally achieve the purposes of gradually passivating enzyme activity, modifying a starch structure and stabilizing protein conformation; meanwhile, biological enzymolysis synergistic treatment is carried out in the medium-temperature damp-heat modification stage, so that the quality of the wheat flour is further enhanced and stabilized; for heavily germinated wheat flour, an ultrahigh pressure treatment step is added after high-temperature microwave treatment. Through the method, the problems of high cost, large loss, food safety risk and the like of improving the quality of the germinated wheat in the prior art are effectively solved, the quality of the germinated wheat is remarkably improved, the germinated wheat can be better applied to the field of food processing, and the method has the advantages of being remarkable in cost benefit, high in food safety guarantee, obvious in quality improvement and the like.

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

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

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

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

The application belongs to the technical field of food, and particularly relates to a low GI oat bar and a preparation method thereof. The low GI oat bar comprises the following raw materials in parts by weight: oat 150-200 parts, flour 20-40 parts, nut 20-40 parts, dried fruit 20-40 parts, whey protein powder 10-30 parts, isomaltulose 40-80 parts, guar gum 5-10 parts, vegetable oil 10-20 parts, butter 5-15 parts, water 40-60 parts and salt 0.5-2 parts. The low GI oat bar provided by the application is crisp in texture, and the problems of tooth sticking and surface cracking during storage are well solved, and the functionality and eating experience of the product are improved.

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

The utility model discloses a bread forming processing production line. A first lifting machine, a second dough shaping machine, a first dough pressing machine, a first dough rolling machine, a second dough rolling machine, an oil wrapping conveyor, a third dough rolling machine, a first dough rolling and pressing all-in-one machine, a first dough stacking machine, a second dough rolling and pressing all-in-one machine, a second dough stacking machine, a third dough rolling and pressing all-in-one machine and a third dough stacking machine are sequentially arranged on the processing production line. A fourth dough rolling and pressing all-in-one machine, a fourth dough rolling machine, a fifth dough rolling and pressing all-in-one machine, a cutting machine, a flow dividing machine, a one-output four-roll conveyor, a flow gathering machine, a cutting table and a tray arranging machine; and processing the dough to form a final bread-shaped dough. According to the bread forming processing production line, through six times of dough pressing, nine times of dough rolling, three times of dough stacking and one time of oil wrapping, bread is crisp layer by layer, soft and chewy.

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

The present invention discloses a puffed food raw material rich in water-soluble polysaccharides, its preparation method and application, and belongs to the field of food technology. The processing process is as follows: lotus root and black plum are added to water, boiled for 3-5 minutes, and then beaten and sieved to obtain lotus root pulp; yeast solution is added, and the lotus root pulp is fermented at low temperature, the fermentation temperature is 15-20°C, and the fermentation time is 20-30 hours; then Poria cocos pulp is added to the fermentation product, and fermentation is carried out at room temperature, the fermentation temperature is 22-26°C, and the fermentation time is 20-30 hours; the fermentation product is centrifuged, and the solid is dried at 70-90°C; the puffing conditions are: screw speed 70-90r / min, puffing temperature 70-80°C in zone I, 100-120°C in zone II, and 130-150°C in zone III. The puffed food raw material of this patent has a high content of water-soluble polysaccharides, and has the advantages of high puffing degree, strong tooth feel, juicy feeling and special flavor.

The invention provides a method for preparing a solid enzymatic unit-dose article for use in baking, which is capable of disintegrating / dissolving during preparation of a dough or a batter.

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

The invention provides a liver-protecting and hangover-alleviating composition. The liver-protecting and hangover-alleviating composition is prepared from a radix puerariae extract, a semen hoveniae extract, a fructus lycii extract, a mulberry extract, a lucid ganoderma extract, ginseng peptide, a rhizoma curcumae longae extract, a poria cocos extract, a wrinkled gianthyssop herb extract and a herba menthae extract. The invention further provides anti-alcohol and liver-protecting food, health-care food and medicines containing the composition, such as a solid beverage, a liquid beverage and the like. The composition provided by the invention is prepared by compatibility of pure natural components according to the theory of traditional Chinese medicine, and can effectively promote alcohol metabolism, prevent formation of alcoholic fatty liver and promote repair and growth of hepatocytes to a certain extent. The composition and the beverage containing the composition provided by the invention have remarkable effects of dispelling the effects of alcohol and protecting the liver, have wide market requirements, and have important market value and development prospects.