59results about "Food ingredient as agglomerating agent" patented technology

The present invention discloses a high dietary fiber cereal food and a preparation method thereof, and belongs to the technical field of deep processing of agricultural products. The high dietary fiber cereal food comprises, by weight, 30-50% of wheat, 10-30% of oats, 3.5-10% of rice, 0-15% of corn, 0-10% of buckwheat, 0-10% of soybean, 3.5-10% of fruit and vegetable powder, 3-8% of a binder, 2-5% of a barley malt extract, and 2-5% of a water-soluble dietary fiber supplement. The preparation method comprises: (1) preparing powder; (2) blending a slurry; (3) drying; (4) grading; and (5) packaging. According to the present invention, the diverse requirements of people on the cereal food can be met, the high dietary fiber cereal food has characteristics of reasonable cereal matching, high fiber content, unique flavor and crisp taste, is further added with the water-soluble dietary fiber supplement with the prebiotic effect, and can be adopted as the food ingredient and the substitute cereal food; and the preparation method is simple, the cost is low, and the industrial production requirements can be met.

The invention relates to a method for preparing a gingko chewing tablet and a gingko effervescent tablet from debitterized gingko. The method comprises the following steps: with frozen gingko as a raw material, removing the inner coating and bitter core of gingko by using intermittent microwave heating; then crushing gingko into 600-to-100-mesh powder by using an ultramicro jet mill; and adding a proper amount of accessory materials into the debitterized submicron gingko powder and carrying out tablet compressing so as to obtain the gingko chewing tablet and the gingko effervescent tablet. The gingko chewing tablet and the gingko effervescent tablet prepared by using the method can totally retain nutritional ingredients in gingko, have good taste and high bioavailability and are convenient to take and carry and applicable to a wide scope of people; and the method can become a novel technology for industrial production of highly processed gingko products.

The present invention is based on knowledge that basically, solid milk provided with both of adequate strength and solubility can be obtained by using only powdered milk as ingredient to be provided with compression molding under state where the porosity and the free fat is controlled within predetermined ranges, and then humidified and dried. Namely, solid milk having porosity of 30%-60%, and method of making solid milk including: a compression step for compressing powdered milk to obtain a solid form of compressed powdered milk; a humidifying step for humidifying the compressed powdered milk obtained by the compression step; and a drying step for drying the compressed powdered milk humidified by the humidifying step achieves the object of providing solid milk having preferred solubility and strength, and method of making the same.

A dumpling without stuffing is prepared from cassava powder, starch, sugar, hydroxymethyl cellulose sodium and water through mixing, stirring, shaping by rolling in drum, quickly boiling for 2-15 min, dripdrying, vibrating in vibrating sieve while spreading dry flour, removing excessive dry flour, and polishing. Its advantages are not easily being broken, quick boiling for 3-5 min before eating them, high nutritive value, and easy digestion.

The invention relates to a convenient nutritional coarse-cereal rice flour food and a production process of the convenient nutritional coarse-cereal rice flour food, belonging to the technical field of convenience foods. The convenient nutritional coarse-cereal rice flour food comprises a rice flour material package, a subsidiary food material package, an oil package and a spice package, wherein the rice flour material package is prepared from the following raw materials in part by weight: 75-85 parts of rice meal material, 10-20 parts of high gluten wheat flour, 2-5 parts of mixture of dried konjac glucomannan powder and sweet potato gum, 1-3 parts of corn starch, 0.01-0.1 part of guar gum, 0.02-0.06 part of an emulsifying agent and 0.1-0.5 part of table salt. The rice flour material package has balanced nutrition formula and is complementary in a diversified manner, the contents of vegetable protein, amino acid, B vitamins in the high gluten wheat flour can be improved, the tensile resistance and the affinity of the rice flour can be improved favorably, and the shaping is easy; the convenient nutritional coarse-cereal rice flour food can be used for solving the problem of poor affinity of the coarse cereals, has multiple efficacies, has diversification, has balanced nutrition, can be eaten conveniently and is clean and sanitary.

The invention discloses a processing method of a tea-containing nutritive composite rice product. The processing method comprises the following steps of removing dust and impurities in rice, peanut kernels and tea leaves, respectively carrying out fragmentation, weighing 93 parts by mass of rice powder, 4-6 parts by mass of tea leaf powder, 1-2 parts by mass of peanut kernel powder, 1-2 parts by mass of corn powder and 1-2 parts by mass of konjak powder, putting the weighed powder into a mixer, simultaneously, adding a proper amount of saccharose water into the materials, carrying out full stirring mixing, putting the mixture into a rice maker, preparing a rice grain-type tea-containing composite rice product, carrying out cooling by a first rice cooling sieve, carrying out microwave drying, carrying out microwave sterilization, carrying out cooling by a second rice cooling sieve, feeding the product into a finished product warehouse of a vacuum packaging machine and carrying out packaging according to demands. The tea-containing nutritive composite rice product retains all nutrients of rice and tea leaves, has nutrients of konjak, corn, peanut and carbohydrate, has a fine taste, a sweet flavor and good toughness, and can be steamed and boiled easily. The processing method has simple processes and can be operated easily.

The invention discloses egg puddings. The egg puddings are prepared from, by weight, 30-50 parts of yolk fluid, 15-30 parts of whole milk powder, 10-15 parts of white granulated sugar, 5-10 parts of condensed milk, 0.4-2.0 parts of konjac fine powder, 0.2-0.5 part of kappa carrageenan, 0.04-1.0 part of potassium chloride and 140-180 parts of water. The egg puddings are smooth and delicate in taste, elastic in texture, strong in egg aroma, rich in nutrition, portable and free of preservatives and sweetening agents, the shelf life of the egg puddings is prolonged, defects of liquid-solid separation and collapse in long-term storage are improved, and technical simplicity in processing, low cost and suitableness for batch production are realized.

A food thickener is provided in the form of agglomerated instant starch, which contains a combination of one or more pregelatinized starches and a specific water-soluble food ingredient possessing specific surface active functionality. The pregelatinized starch component can be either modified or native, and the water-soluble coating agent comprises a member selected from the group consisting of gum arabic, 1-octenyl succinic anhydride treated gum arabic, 1-octenyl succinic anhydride treated starches, 1-octenyl succinic anhydride treated maltodextrins, 1-octenyl succinic anhydride treated dextrins, and mixtures of any two or more of these. This novel thickener is comprised of more than about 50% pregelatinized starch and at least about 0.01% of a water-soluble food ingredient possessing surface active functionality. The thickener is useful in foods to provide spoon-stir dispersibility without lumping and can exhibit high and virtually instant viscosity development with little or no after thickening and are stable to long periods of storage. The thickener provides a smooth appearance and texture with high sheen.

The present invention provides a rose flower fruit cake which is characterized by being prepared from the following raw materials in mass percentage: rosa rugosa var. plena 10-20%, white granulated sugar 20-40%, high-ester pectin 1-4%, maltose syrup 15-30%, hibiscus sabdariffa powder 0.15-1%, citric acid 0.5-1%, sodium citrate 0.1-0.3%, sodium tripolyphosphate 0.05-0.1%, and water 10-20%. The rose flower fruit cake is a rose flower food between jellies and soft sweets, is smooth in appearance, delicious in taste, delicate in mouthfeel, is flexible, is easy to eat, and can effectively preserve the nutrients in rose flowers.

The invention relates to jelly-like sea cucumber canned shellfish and a preparation method thereof. The jelly-like sea cucumber canned shellfish is obtained by selecting secondary boiling and secondary soaking in ice water to prepare sea cucumbers or sea cucumber pieces, filling oysters or / and mussels washed after cooking and shelling and soaked and washed medlar into a sterilized can, then filling the soup base prepared from salt, monosodium glutamate, ginger juice and gelidium amansii jelly into the can, and then exhausting, sealing, sterilizing, cooling and standing for condensation, wherein the canned shellfish comprises the following components by weight percent: 30-45% of sea cucumbers or sea cucumber pieces, 10-20% of oysters or / and mussels, 2-8% of medlar, 0.2-1% of monosodium glutamate, 0.2-1% of salt, 0.5-2% of ginger juice and 30-45% of gelidium amansii jelly. The jelly-like sea cucumber canned shellfish has the beneficial effects that the jelly-like sea cucumber canned shellfish has unique flavor and soft and elastic taste, is rich in nutrients and has the functions of tonifying the kidneys to secure essence, nourishing yin and blood and resisting aging; wrapped with the gelidium amansii jelly, the sea cucumbers are free from scaling and residue dropping and have complete appearances and long shelf lives; the preparation method is reasonable in process and is simple to operate.

The invention belongs to the technical field of beverage production, and particularly relates to a suspended edible bird's nest beverage and a preparation method thereof. In view of high viscosity, greasy mouthfeel, color absorption / shrinkage / poor appearance of the edible bird's nest and other problems of the edible bird's nest beverage prepared by the existing method, the invention provides a suspended bird's nest beverage comprising the following components in percentages by weight: 0.001-1.0% of the edible bird's nest, 0.01-0.5% of bird's nest acid, 0.01-1.0% of edible gum and 0.05-0.5% ofcoagulant, with the balance being water. The invention also provides a preparation method of the suspended bird's nest beverage including the following steps: weighing the edible gum in proportion, carrying out even mixing, adding hot water to dissolve the edible gum, adding the coagulant, then adding the edible bird's nest, carrying out even mixing, cooling the mixture and cutting the cooled mixture into gum blocks; and adding the gum blocks into the water, and carrying out high temperature sterilization, thereby obtaining the suspended edible bird's nest beverage. According to the beverage of the invention, the edible bird's nest is placed in the gum blocks, so that the edible bird's nest can be suspended in the beverage; and the edible bird's nest is fine and smooth in mouthfeel and beautiful in color and luster, with good mouthfeel and appearance; and the preparation method of the suspended edible bird's nest beverage is simple and suitable for industrial application.

A method for preparing granules of active substances containing food fibers which consists in granulating the active substances mixed with branched malto-dextrins having between 15 and 35% of 1-6 glucoside bonds, a reducing sugar content less than 20%, a polymolecularity index less than 5 and a number average molecular weight Mn equal or less than 4500 g / mol, the branched malto-dextrins constituting between 3 and 13 wt. % of the mixture to be granulated.

The invention relates to a preparation method of a mussel jerky product. The method comprises the following steps: 1, mixing mussel meat with a carrageenan solution and then pulping to form uniform pulp; 2, adding gluconic acid delta lactone as a protein solidifier to the uniform pulp to solidify the uniform pulp of the mussel meat, thus forming mussel meat gel; 3, squeezing out moisture from the mussel meat gel, so that the prepared mussel jerky has certain chewiness; 4, adding marinade to marinate and season the mussel jerky; 5, putting the marinated mussel jerky into a vacuum packaging bag, vacuumizing, and sterilizing the vacuum packaged mussel jerky by back pressure sterilization, thus forming the product. By the preparation method, the defects that mussel meat is over-high in tenacity, poor in chewiness and strong in fishy smell in the processing process of mussel jerky products in the prior art are solved. The mussel jerky product can be produced by existing meat product production equipment, so that manpower is saved, and the preparation method is low in cost, small in energy consumption, simple and convenient to operate, and applicable to industrial production.

The invention provides tartary buckwheat rice cake powder and an eating method thereof. The formula of the tartary buckwheat rice cake powder comprises the following raw materials in percentage by mass: 40-70 percent of starch, 0-40 percent of rice flour, 0.5-2.5 percent of alkaline and 5-30 percent of tartary buckwheat. The rice cake powder can be eaten after being mixed, boiled, cooked, cooled and formed; the taste of the conventional rice cake is retained, and the tartary buckwheat rice cake powder has a unique flavor and a rich nutritional value.

The invention discloses a heat-resistant pudding and a preparation method thereof. The heat-resistant pudding is prepared from the following components in parts by weight: 1-10 parts of carrageenan, 0.1-5 parts of konjaku flour, 0.1-5 parts of carboxymethylcellulose, 0.1-3 parts of xanthan gum, 30-70 parts of milk powder, 0.1-10 parts of gellan gum, 0.1-5 parts of calcium lactate, 0.1-5 parts of potassium chloride, 100-400 parts of white granulated sugar, 550-950 parts of process water and 0.1-6 parts of essence. The heat-resistant pudding gel with a high melting point is formed by calcium ions in gellan gum and milk powder and additional calcium ions and thus can keep a certain forming degree and tender taste after being brewed in hot boiled water at 80 DEG C and above for over 3 minutes; the heat-resistant pudding can be matched with milky tea for eating, and thus the mouthfeel of the milky tea is improved. The preparation method is simple and feasible and is suitable for massive industrial production.

The invention relates to jelly-like canned sea cucumbers and a preparation method thereof. The jelly-like canned sea cucumbers are obtained by selecting secondary boiling and secondary soaking in ice water to prepare sea cucumbers or sea cucumber pieces, filling seaweed pieces obtained after soaking and desalting and soaked and washed medlar into a sterilized can, then filling the soup base prepared from trotter soup, salt, monosodium glutamate and gelidium amansii jelly into the can, and then exhausting, sealing, sterilizing, cooling and standing for condensation, wherein the canned sea cucumbers comprise the following components by weight percent: 30-45% of sea cucumbers or sea cucumber pieces, 5-10% of seaweed pieces, 2-8% of medlar, 5-15% of trotter soup, 0.2-1% of monosodium glutamate, 0.2-1% of salt and 30-45% of gelidium amansii jelly. The jelly-like canned sea cucumbers have the beneficial effects that the jelly-like canned sea cucumbers are reasonable in component matching, have unique flavor and soft and elastic taste and are rich in nutrients; wrapped with the gelidium amansii jelly, the sea cucumbers are free from scaling and residue dropping and have complete appearances and long shelf lives; the preparation method is reasonable in process and is simple to operate.

The invention discloses a production method of recombined frosted venison and a product, belonging to the technical field of processing of the recombined frosted venison. The production method comprises the following steps: (1) selecting raw meat and trimming; (2) adding a binding agent and carrying out recombination treatment; (3) injecting a compound injection preparation; (4) trimming; and (5) packaging and quickly freezing to obtain the product. By adopting the method, meat of back and waist parts of sika deer is processed into the recombined frosted venison so that the quality of the meat is comprehensively improved, the palatability is improved and the value of the venison is improved. The recombined frosted venison produced by the invention has clear marbling and the fat deposition between muscles can reach up to grade A3 above; and the recombined frosted venison has abundant nutrition, beautiful appearance and delicious meat taste.

An easily dispersible granule of soybean protein comprises powdery soybean protein whose surface is coated with a carbohydrate, which is not readily digestible, wherein the carbohydrate is present in an amount of at least 5 parts by weight per 100 parts by weight of the powdery soybean protein. A method for preparing such an easily dispersible granule of soybean protein in which powdery soybean protein is granulated while the powder is sprayed with an aqueous solution containing a carbohydrate which is not readily digestible and which is characterized by using at least 5 parts by weight of the hardly digestible carbohydrate per 100 parts by weight of the powdery soybean protein is also disclosed. An Alternative method involves spraying a dry mix of soybean protein and not readily digestible carbohydrate with lecithin in water, and removing the water from the resultant lecithin-coated mix.

The invention discloses a production process for stripping difficultly broken snakegourd fruit seeds. The process comprises the following specific steps: selecting materials, airing, soaking, cooling, salt heat conduction frying, immersing, drying and performing split charging on the finished product. According to the process disclosed by the invention, when the snakegourd fruit seeds are eaten, melon seed shells can be completely remained and are difficult to break, and the edible taste is improved. Moreover, the quality and appearance of the snakegourd fruit seeds can be improved, the process has significant actual application value in the production field, and the product competitiveness of enterprises is improved.

The invention discloses a curdlan producing strain and an application thereof. The curdlan polysaccharide producing strain HS-5 is Agrobacterium sp., and a preservation number is CGMCC NO. 15477. TheAgrobacterium sp. strain HS-5 is subjected to fermentation and extraction to obtain the curdlan having excellent properties such as high yield, small molecular weight and good gel brittleness, and theindustrial production and market demand of the curdlan can be better satisfied.

The invention relates to the technical field of the agriculture product processing and in particular to a manufacturing method for a moringa oleifera buccal tablet. The moringa oleifera buccal tabletis mainly prepared by the raw materials of moringa oleifera leaves, capillary artemisia, mint, Daphniphyllum macropodum, negundo chastetree leaves, fructus crataegi and an accessory material, whereinthe accessory material is mainly formed by milk powder, isomaltulose, sorbitol, sodium carboxymethylcellulose, a binding agent, a lubricant and a disintegrating agent. The raw materials are prepared by the steps of raw material preparation, mixing, drying, sieving and so on. The moringa oleifera buccal tablet has the characteristics of high soluble solid content, high nutritive value, complete form, smooth surface, fine and compact section tissue, smooth mouthfeel, easy melting in the mouth, tartish and sweet flavor, cool and refreshing feel, and milk flavor, and has the efficacy of clearing away heat and toxic materials, tonifying spleen and promoting appetite, promoting digestion to eliminate stagnation, invigorating the circulation of blood and reducing phlegm, resisting cancer, reducing blood fat, and relieving exterior syndrome and resolving dampness. The preparation is simple, and the production is easy.

The invention discloses weissella cibaria lactic acid bacteria NC516.11 as well as exopolysaccharides and application thereof. The preservation number of the weissella cibaria lactic acid bacteria NC516.11 is CGMCC No. 23107. The strain is obtained by separating and purifying Fen liquor distiller's yeast, and is identified as weissella cibaria lactic acid bacteria. Experiments prove that the strain can increase the content of total phenols and flavones in buckwheat dough and promote release of nutrient substances. Meanwhile, the microstructure of the buckwheat bread can be improved, and baking loss is reduced. The buckwheat bread prepared from the weissella cibaria lactic acid bacteria is soft in taste, nutritional, healthy and wide in market prospect.

The invention discloses a method for manufacturing rice balls. The method for making rice balls is characterized in that cassava flour is used as the main raw material, a small amount of starch, a small amount of sugar, sodium hydroxymethyl cellulose are added, mixed and stirred with water, and then put Put them into a drum to make them stick to each other to form a roughly round powder ball, then put the powder ball into a pot and cook for 2-15 minutes to drain, then put it into a vibrating sieve, and sprinkle a kind of powder evenly while vibrating The dry powder that does not crack in the powder circle and prevents it from sticking into lumps, and then puts it into another vibrating sieve to shake off the excess dry powder sticking to the powder circle, and finally uses a roller to smooth it and pack it. Because the present invention adopts the unique formula and the method of half-cooked inside and then coated with powder, the powder balls produced are not easy to break, easy to transport, and only need to be cooked in 3-5 minutes, and the outer skin is fragrant and waxy, which is a kind of taste. Good, nutritious and easy-to-digest dessert food.

A sweetener composition is described comprising agglomerated particles. The agglomerated particles include one or more core particles which consist of a first carrier substance having a relative sweetness of less than 0.3 and present in an amount of from 45 to 10wt% (based on the weight of the composition). A coating is disposed around the one or more core particles, the coating comprising a second carrier substance having a relative sweetness of less than 0.3 and present in an amount of from 45 to 10wt% (based on the composition weight) and a high intensity sweetener having a relative sweetness of greater than 100 and present in an amount of from 10 to 80wt% (based on the composition weight).