160results about "Preservation by coating" patented technology

The invention relates to a method for producing objects, at least parts of which are a glossy brown. In a first step, an at least par-baked, dimensionally stable shaped body is produced, said body is treated as a dimensionally stable pre-product in a second step at least partially with lye. The intermediate product thus obtained can be sprinkled with a granular topping in an additional step. In the final step, the intermediate product is subjected to renewed thermal treatment, in order to brown the areas treated with lye and optionally reduce the moisture in its interior.

The invention discloses a peristaltic pump type 3D printing pen comprising a pen shell, a pen head, a feeding pipe, a peristaltic pump, a discharge pipe, a heat preservation chamber and a circuit module; one end of the feeding pipe is provided with a joint, and the other end of the feeding pipe end is connected with the input end of the peristaltic pump; one end of the discharge pipe is connected with the heat preservation chamber, and the other end of the discharge pipe is communicated with the output end of the peristaltic pump; the heat preservation chamber is communicated with the pen head, and the peristaltic pump is in electric connection with the circuit module; the peristaltic pump type 3D printing pen has the characteristics of being uniform and controllable in discharging speed, wide in application range, flexible in use, and controllable by a 3D printer.

The invention belongs to the field of food processing, in particular to special syrup for roast and a method for preparing the same. The syrup comprises the components of 34 to 36 percent of glucose, 26 to 28 percent offructose, 8 to 12 percent of maltose, and 28 to 32 percent of maltotriose and maltose with more content. The concentration of the finished product of the syrup is more than or equal to 78 percent and the pH value of the finished product of the syrup is between 4.2 and 4.8. The method takes corn flour as raw materials to prepare the syrup for roast through the steps of liquefaction, saccharification, ultrafiltration, ion exchange, six-effect evaporation and concentration, isomerization of immobilized enzyme, ultrafiltration, ion exchange and six-effect evaporation and concentration. The syrup for roast can improve quality of roasted products, keep Maillard reaction at a certain degree, improve the color and luster of the products, maintain the humidity of the products, prevent the product form aging and provide a new type of starch sugar.

The invention relates to Chestnut cookies and a preparation method thereof. The Chestnut cookies comprise the following ingredients in percentage by weight: 30 to 40 percent of chestnut powder, 15 to 25 percent of salted eggs, 15 to 25 percent of flour, 5 to 10 percent of sweetening agent, 5 to 10 percent of dietary fibers, 1 to 2 percent of seaweed polysaccharide, 1 to 2 percent of grease and water. The preparation process comprises five steps, namely preparing syrup, uniformly stirring egg wash, making a dough, filling stuffing and baking. According to the Chestnut cookies disclosed by the invention, the sweetening agent, such as glucose syrup, stevia sugar or xylitol, replaces cane sugar used in conventional cakes, and the dietary fibers and the seaweed polysaccharide are added into the ingredients, so that the Chestnut cookies have the characteristics of low grease, high fiber, high vitamin and low energy while nutritional ingredients of chestnuts are kept, are particularly suitable for special populations such as fat patients, diabetes patients or patients suffering from cardiovascular disease to eat, have delicate and smooth taste and have crisp flavor.

Blends of a natural wax, such as sunflower wax and glyceride materials, substantially being triglycerides and having an N20>20 display excellent properties when applied in barrier layers for compound food products.

The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a) treating a surface of a dough with (i) at least one preservative in an amount effective to inhibit mold growth on the surface of bread prepared from the dough, wherein the at least one preservative is suspended in the composition in the form of very fine preservative particles having a mean particle size below 30 μm and (ii) at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and / or inhibit microbial growth on the surface of bread prepared from the dough; and (b) baking the dough to form the bread; wherein the treating is done prior to or during baking.

The invention discloses crispy-skin bread rich in dietary fiber. The crispy-skin bread is composed of crispy skin and a bread body. The crispy skin is composed of, by weight, 25 parts of white granulated sugar, 3 parts of butter, 1.5 parts of lard oil, 3 parts of eggs, 0.5 part of edible ammonium bicarbonate, 0.5 part of baking powder, 55 parts of flour, 2 parts of flaxseed powder, 1 part of wheat bran, 2 parts of oat bran, 2 parts of rice bran, 2.5 parts of milk powder and two parts of evaporated milk. The bread body is composed of, by weight, 50 parts of strong flour, 7 parts of inulin, 9 parts of white granulated sugar, 0.7 part of yeast, 1 part of table salt, 0.3 part of bread improver, 4 parts of milk powder, 20 parts of water, 4 parts of eggs and 4 parts of cream. The skin of the bread made according to the formula is crispy and tastes soft, and the bread is rich in dietary fiber, Vitamin B and Omega-3 fatty acid, delicious and nutrient.

The invention discloses a piston type 3D printing pen comprising a pen shell, a pen head, a first feeding pipe, a second feeding pipe, a piston cylinder, a piston rod, a piston movement driving device, a first conveying pipe, a second conveying pipe, a solenoid directional valve, a discharging pipe and a circuit module; the piston type 3D printing pen has the characteristics of being uniform and controllable in continuous discharging speed, wide in application range, flexible in use, and controllable by a 3D printer.

A fruit sandwich biscuit has the following main raw materials: 20 g of butter, 80 g of flour, 10 g of white sugar, 20 g of eggs, 20 g of fresh fruit slices and 10 g of honey.

The invention relates to a method for processing sandwich cakes, comprising the following steps of adopting fresh egg liquid, wheat powder, white granulated sugar, salad oil, margarine and maltose syrup as raw materials; adopting milk powder, citric acid, cake foaming agent, flavoring essence and food coloring as auxiliary materials; whipping, casting to form, baking, cooling, cutting, drying, sorting and sandwiching to obtain the sandwich cakes. The auxiliary materials comprise the following components by weight in parts: 35-40 parts of the fresh egg liquid, 22-25 parts of the wheat powder, 20-22 parts of the white granulated sugar, 5-7 parts of the salad oil, 2-3 parts of the milk powder, 1.3-1.6 parts of the cake foaming agent, 4.7-5 parts of the margarine, 5-6 parts of the maltose syrup, 0.15-0.2 parts of the citric acid, 0.1-0.15 parts of the flavoring essence and suitable quantity of the food pigment. The invention not only can prepare the sandwich cakes which have low water contents, long storage time, rich nutrition, exquisite tastes and crisp properties, but also have mature production equipment, and can realize the large-scale production.

The present invention relates to a bakery product, which is protected by natamycin against spoilage, as well as to a process for preventing mould spoilage of bakery products. The viscosity of the natamycin suspension is increased by a thickener before it is sprayed onto the bakery product. The thickener ensures that the natamycin is evenly distributed on the surface of the bakery product.

The present invention is directed to a technique for preserving foods. In one embodiment, the invention is directed to a product comprising a compound comprising vanillin, and an organic constituent comprising an isothiocynate compound. In another embodiment, the present invention is directed to a method of preserving a food product comprising incorporating a compound comprising vanillin into the food product, and exposing the food product to an organic constituent having an isothiocynate compound. In a further embodiment, the present invention is directed to a preserved packaged food product, comprising a package having a package interior and a package interior surface, a food product positioned in the package interior and having a compound comprising vanillin, and an organic constituent comprising an isothiocynate compound disposed on the package interior surface so as to contact the food product.

The invention relates to a printing process for a personalized cake. The printing process includes the steps: designing a cake digital model imagined or needed by a customer by the aid of a personalized custom-built system according to requirements of the customer; allocating food materials; transmitting model data and the food materials in a packed manner to a lower computer by an upper computer; driving a 3D (three-dimensional) printer to print the cake by the lower computer. Personalized customization of the printing process combines machining requirements of the market on the field of food personalization, personalized factors are added when products are produced, pursuit of consumers for the personalized factors is catered, and practicability of the printing process is greatly improved by adding the personalized factors into product concepts.

The invention relates to the field of cold drink processing, in particular to chocolate for coating egg roll and a preparation method thereof. The chocolate for coating the egg roll is characterized in that based on 100 parts of raw materials by weight, the chocolate comprises 15-25 parts of salad oil, 5-10 parts of cocoa butter, 10-20 parts of cocoa mass and 0.1-0.2 part of lecithin. According to the invention, by reasonably proportioning the fat types of the chocolate and various of oil, the chocolate with low melting point is prepared, and the chocolate has good fluidity and proper viscosity during pouring, and easily forms a thick film on the inner wall of the egg roll.

The invention discloses a moon cake with a preservative film layer, which comprises filler (1) and a cake skin (2) wrapped on the filler (1). The moon cake is characterized in that the preservative film layer (3) is wrapped on the top surface and the side surface of the cake skin (2) and comprises chitosan as a main component. The effect of restraining microorganisms can be achieved by spraying a chitosan preservative film layer with bacteriostatic performance on the surface of the cake skin, which is an economic and feasible moon cake preservative method for effectively prolonging the shelf life of a moon cake; the health care function of the traditional moon cake is enhanced by utilizing the chitosan function in the components of the preservative film layer so that the moon cake as a traditional food develops towards a new health care functional characteristic direction to obtain the effect of killing two birds with one stone; and the chitosan is a basic amylase widely existing in the nature. The chitosan has the advantages of nature, innocuity, good biocompatibility, and the like and is proved by searches not to influence the health.

An apparatus and method are provided for mixing a gas and a liquid to produce a gaseous vapor of the liquid that is substantially free of droplets. Gas, e.g., carbon dioxide, is divided into first and second streams. The first stream is combined in an atomization zone with the liquid, e.g., acetic acid, to form an atomized mixture of the gas and liquid. This atomized mixture is then contacted with the second gas stream in a mixing zone within a mixing / separation chamber in which the second gas stream vaporizes substantially all of the atomized liquid, and the resulting mixture of gas, vaporized liquid and residual droplets moves to the separation zone of the mixing / separation chamber. In the separation zone, the residual droplets gravitationally separate from the vaporized mixture, and the vaporized mixture free of a substantial amount of residual droplets is removed from the chamber. A vaporized mixture of carbon dioxide and acetic acid is useful as, among other things, a preservative for perishable products, e.g., baked goods.

A preparation method of moisturizing syrup belongs to the moisturizing technical field. The preparation method takes starch or starch milk as raw materials and adopts Amano AMT1.2L and Genencor OPTIMAX L-1000 for saccharification and production of the moisturizing syrup after liquefaction, the maltose content in the syrup is 13-20 percent, maltotriose is more than 60 percent, oligosaccharides more than tetraose are lower than 18 percent (as the preparation process detects that the triose content is 68 percent, the invention turns to emphasize the contents of two components of the triose and the tetraose), and the glucose is lower than 5 percent. The preparation method adopts pulp conditioning liquefaction, Amano AMT1.2L and the Genencor OPTIMAX L-1000 saccharification, membrane filtration and decolorization, continuous counter-current ion exchange, multi-effect plate-typed vacuum evaporation and concentration and other and advanced production technologies for simplifying process, saving energy and reducing consumption during the implementation process, thereby realizing the environmental friendly and high-efficient production of the special syrup for moisturizing.

An edible barrier suitable for use in food products, comprising a cross-linked biopolymer and a lipid material, said edible barrier having a thickness of about 2 to 1,500 micrometer, effectively reduces migration of moisture and flavour in food products.

The invention provides a cookie with a chocolate coating. The cookie with the chocolate coating is not prone to being broken into pieces or affected with damp and convenient to transport and can be eaten conveniently. The sugar-free cookie with the chocolate coating comprises 25 kilos of refined flour, 5 kilos of xylitol, 5 kilos of maltodextrin, 5 kilos of eggs, 5 kilos of shortening, 5 kilos of butter, 5 kilos of cream, 5-8 kilos of milk powder, 100 g of refined salt, 20 g of malt flour, 20 g of vanillin, a proper amount of water, 5 kilos of starch, 6-8 kilos of palm oil, 200 g of baking powder, 300 g of edible ammonium hydrogen carbonate, 10 kilos of xylitol, 10 kilos of malt syrup, 10 kilos of glucosum anhydricum, 10-15 kilos of cocoa powder, 30 kilos of cocoa butter, 10 kilos of maltodextrin, 10 kilos of whole milk powder, 10 kilos of whey powder, and 3 kilos of soyabean lecithin, and the proportion of the chocolate coating is 20%. The cookie which contains sugar and is provided with the chocolate coating comprises 20 kilos of powdered sugar and all the components, except the xylitol, the malt syrup and the glucosum anhydricum, of the sugar-free cookie with the chocolate coating.

The present invention discloses an automatic food coating apparatus, which includes a frame. According to the present invention, the key points of the technical scheme are as follows: an automatic coating mechanism for coating the food surface with an egg slurry or oily food is arranged on the frame, and comprises a bottom groove for holding the egg slurry or oily food, a material roller for adhering the egg slurry or oily food in the bottom groove onto the roller surface through rotation is arranged above the bottom groove, at least one material brush for dipping the adhered egg slurry or oily food from the material roller is positioned beside the material roller, and a side of the bottom groove close to the material brush is equipped with a blocking sheet so as to control the dipping amount of the egg slurry or oily food dipped from the material rollers by the material brush. According to the present invention, an automatic food coating apparatus is provided, wherein the egg slurry or oily food is adhered onto the material roller through rotation of the material roller, and then is dipped from the material roller by the material brushes, the material brushes are scrapped with the blocking sheet of the bottom groove so as to control an appropriate dipping amount of egg slurry or oily food, then the dipped egg slurry or oily food is spread onto the surface of the food to be baked, such that automatic coating of egg slurry or oily food and an uniform coating thickness can be achieved.

The present invention relates to a non yeast-leavened fine bakery product with increased shelf life and to a process for increasing the shelf life of intermediate and high moisture fine bakery products. The fine bakery product comprises an intermediate or high moisture baked product having a water activity aw>0.8. Its surface has deposited thereon an effective amount of natamycin, which is sufficient to keep the product mould free when packaged for a storage time of 2 weeks or more at ambient temperature. In the process the outer surface of a baked product is sprayed with natamycin to deposit an effective amount of natamycin thereon, whereafter the sprayed product is packaged in a protective envelope.

The present invention provides oil which is good in extension performance and inhibits moisture migration. In the triglyceride composition of the oil, the weight ratio of 1-saturated or 3-saturated mono-saturated triglycerides (SUU) to 2-unsaturated disaturated triglycerides (SUS) is 0.3-0.5 and the weight ratio of long chain fatty acids to medium chain fatty acids (12-14 carbon atoms in carbon chain) is more than 5. The oil is used to prepare corresponding food, has excellent moisture migration inhibition ability and good extension performance, and at the same time is not easy to crack.

The invention discloses a self-service cake vending machine based on 3D printing forming, which comprises a cabinet body (1) and a fetching platform (2) arranged on the cabinet body (1), wherein an operation panel (13) is arranged on the cabinet body (1); a cake display rack, a cake decorative layer printing device, a printing feeding device, a cake transferring positioning mechanism for transferring and positioning the cake and a controller are arranged in the cabinet body (1); the printing feeding device is connected with the cake decorative layer printing device; the operation panel (13), the cake transferring positioning mechanism and the cake decorative layer printing device are all electrically connected with the controller; the cake decorative layer printing device is composed of at least one 3D printer (5) arranged at the top of the cabinet body (1). The self-service cake vending machine based on 3D printing forming can realize the automatic customizing and vending of the cake.

The invention provides a double-section ice cream cone and a production method thereof. The double-section ice cream cone at least comprises a coiled ice cream cone and a wafer ice cream cone. The advantages of the coiled ice cream cone and the advantages of the wafer ice cream cone are combined, i.e. white granulated sugar, whole milk powder and malto dextrin added in the coiled ice cream cone can accelerate the taste and the color of the coiled ice cream cone to be better. The wafer ice cream cone is used for preventing the taste and the flavor of the double-section ice cream cone from going bad after moisture absorption, the ice cream cone which enables people to enjoy two tastes on one product can be provided, and stronger novelty is provided for consumers.

A chocolate chip production device integrating feeding and blade coating, comprises a frame, a tray feeding mechanism, a work bench and a conveyor belt which are sequentially arranged on the frame, wherein a blade coating mechanism is arranged on the work bench and the frame. Trays are sequentially pushed out from a tray storage box by combined action of an air cylinder and a hinge four connection-rod mechanism of the tray feeding mechanism; the work bench is arranged on the downstream of the tray feeding mechanism and comprises a screw transmission mechanism I, a mobile platform and a latch pressing mechanism, the pushed-out tray is fixed on the mobile platform by the latch pressing mechanism and passes through the blade coating mechanism together with the platform; and the blade coating mechanism comprises a mounting rack which is fixedly connected with the frame, a funnel, side baffles and a blade. The chocolate chips can be fully automatically produced, and the production process is highly efficient, sanitary and safe. The height of blade coating can be regulated, so as to meet requirements of chocolate chips of different thicknesses.

A compound bio-preservative for coarse cereal convenient-to-process fermented wheaten food is a novel bio-preservative compounded with natural plant extract, bio-enzyme and microorganism metabolite. In cooperation with the modern micronization technology, the bio-enzyme and the microorganism metabolite serving as main agents and the natural plant extract serving as auxiliary agent are compounded into the powdery compound bio-preservative which can be easily dissolved in water and sprayed or sprinkled. The prepared compound bio-preservative for coarse cereal convenient wheaten food has stable properties and a remarkable preservation effect, is safe, cannot produce residue, and is convenient to use. All the adopted materials meet the national standard GB2760-2007, and the compound bio-preservative can be applied in the short-time storage and transportation of coarse cereal convenient-to-process fermented wheaten food under normal temperature as well as long-time storage and preservation under low temperature. The compound bio-preservative has the effect of delaying the moulding and rotting of coarse cereal convenient-to-process fermented wheaten food in storage and transportation, and has the characteristics of safety, high effectiveness, naturalness, no residue and good preservation effects.

The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a)treating a surface of a dough with (i) at least one preservative in an amount effective to inhibit mold growth on the surface of bread prepared from the dough, wherein the at least one preservative is suspended in the composition in the form of very fine preservative particles having a mean particle size below 30 m and (ii) at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and / or inhibit microbial growth on the surface of bread prepared from the dough; and (b) baking the dough to form the bread; wherein the treating is done prior to or during baking.

An apparatus and method are provided for mixing a gas and a liquid to produce a gaseous vapor of the liquid that is substantially free of droplets. Gas, e.g., carbon dioxide, is divided into first and second streams. The first stream is combined in an atomization zone with the liquid, e.g., acetic acid, to form an atomized mixture of the gas and liquid. This atomized mixture is then contacted with the second gas stream in a mixing zone within a mixing / separation chamber in which the second gas stream vaporizes substantially all of the atomized liquid, and the resulting mixture of gas, vaporized liquid and residual droplets moves to the separation zone of the mixing / separation chamber. In the separation zone, the residual droplets gravitationally separate from the vaporized mixture, and the vaporized mixture free of a substantial amount of residual droplets is removed from the chamber. A vaporized mixture of carbon dioxide and acetic acid is useful as, among other things, a preservative for perishable products, e.g., baked goods.

The invention discloses a poria cake and a manufacturing method thereof, which is prepared from poria, Chinese yam, bighead atractylodes rhizome, coix seeds, sticky rice and honey through preparing, grinding, mixing and decocting. The poria cake has the functions of strengthening spleen and replenishing vital energy, eliminating dampness and promoting urination, nourishing heart and tranquilizing mind, can assist digestion, strengthen physique and reinforce body immunity, has special effects to symptoms of poor appetite, weakness and meagerness, hypodynamia, short breath and insensible perspiration, and can be eaten by healthy people. Compared with the prior poria cake, the poria cake disclosed by the invention has better taste and stronger healthy effect.