40results about "Preservation by cooling" patented technology

The invention provides a technology for improving the quality of bread made of frozen bread dough. In the present technology, provided is a bread modifier for improving frozen dough, which contains one or more components selected from the group consisting of 4-alpha-glucanotransferase, beta-amylase, lipase and vitamin C.

To provide a technique for maintaining foam and for preventing decrease in texture and mouthfeel, even when whipped cream is heated.SOLUTION: In this technology, whipped cream for heat cooking comprises saccharides containing 40 mass% or more of one or more saccharides selected from monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar, wherein a content of the sugar is 18 to 35 mass% as a solid content, and a content of the thickener is 0.1 to 0.3 mass%. The whipped cream for heat cooking according to the present technology can be used by heating after refrigerated.SELECTED DRAWING: None

The utility model discloses a kind of lifting type bread nondestructive cooling line, specifically related to bread processing equipment technical field, including load-bearing support, conveying hollow frame, wind pipe and ventilation silica gel support, the outer surface of the transmission roller two ends is provided with gear slot, conveying hollow frame is fixedly connected in the opposite surface of two groups of belt, the outer surface of wind pipe is provided with air outlet nozzle, ventilation silica gel support is provided in the inner surface of silica gel tray;The utility model passes through the structure of hollow ventilation of conveying hollow frame, and ventilation silica gel support is provided on silica gel tray, so that air can be more smoothly circulated in the bottom of bread, so that the bottom of bread and other parts can obtain the same cooling effect, effectively prevent shrinkage, deformation or collapse and other problems during cooling process of bread, by designing silica gel tray to hold bread, good buffering effect can be provided when contacting with bread, can effectively reduce the damage caused to bread due to vibration, collision in conveying process, avoid bread deformation.

The application discloses a preparation method of a protein-supplemented gluten-free frozen cake and belongs to the technical field of food. The cake is prepared from the following raw materials in proportion by weight: egg liquid 120 parts, rice flour 55-100 parts, whey protein isolate 15-45 parts, egg white powder 9-30 parts, sugar powder 45 parts, milk 20 parts and baking powder 3 parts. The specific preparation steps mainly include egg liquid whipping, mixing and sieving, batter adjusting and mold filling, baking, and cooling and freezing storage. The preparation method of the protein-supplemented gluten-free frozen cake can improve the large pores in the cross section of the cake produced by a high proportion of whey protein isolate, improve the sensory properties and nutritional value of the gluten-free cake, inhibit the aging caused by starch recrystallization during the freezing and freezing storage of the cake, and improve the freezing and freezing storage stability of the frozen cake.

The present invention provides a method for preparing high-quality frozen dough, which includes separately dissolving ι-carrageenan and antifreeze protein in phosphate buffer solution and then respectively performing cavitation jet treatment; mixing the ι-carrageenan solution after cavitation jet treatment and the antifreeze protein solution after cavitation jet treatment to obtain a first mixed solution; mixing the activated yeast solution and the first mixed solution to obtain a second mixed solution; pouring high-gluten wheat flour, water and the first mixed solution into a dough mixer, performing the first stirring, then adding the second mixed solution, and then performing the second stirring to obtain a preliminary dough; taking out the preliminary dough, standing, dividing, shaping it into small doughs, fermenting, quickly freezing and then storing frozen. The preparation method of the present invention can effectively improve the water holding capacity of the dough, can improve the survival rate of yeast at low temperature, improve the low-temperature stability of the frozen dough system, thereby effectively improving the structural quality of the frozen dough, achieving the purpose of delaying the aging of the dough, and further extending the shelf life of the dough.

The utility model relates to a kind of food spiral conveying tower, belong to food processing technical field, including bottom plate, fixed mounting on the support column of bottom plate top surface four around, fixed mounting on the top plate of four another end of support column, setting on the conveying part of bottom plate upper surface, setting on the adjusting assembly of bottom plate upper surface, the adjusting assembly includes setting in the cooling part between adjacent two support columns, setting on the sterilization part of top plate lower surface and one end extends to the inside of conveying part, setting on the control element of bottom plate equipment upper surface.The food spiral conveying tower, bread during conveying, can be sterilized and disinfected by sterilization part to the surface of bread, avoid the bacteria breeding on the surface of bread, so as to influence the quality of bread, by setting cooling part, so that the device can adjust the temperature in the device, speed up the air flow in the device, so as to indirectly improve the cooling speed of bread by adjusting ambient temperature, and then improve the quality of bread.

A method and processing technology for preparing baked products from raw materials is disclosed. The method includes at least one baking or roasting step in which the raw materials are processed in the absence of atmospheric air, achieved through a vacuum, vacuum-compensated, or pressure—the latter two employing an inert atmosphere. A sealed rotary roasting drum (or processing compartment) is supplied with pre-heated inert gas while heating and rotating the raw materials, and the inert gas is optionally recycled for reuse. Additional unit operations such as milling, cooling, spraying, extraction, and storage are also performed in the absence of atmospheric air, to preserve product quality and prevent oxidation. Optional steps include cryogenic pre-milling, sweetener addition to generating a “torrefacto” effect, and supercritical fluid extraction of oils for later incorporation into the baked products. The disclosed technology enables continuous production of baked products with improved aroma, stability, and self-life, by maintaining an oxygen-free environment throughout processing.

The utility model relates to the technical field of pastry processing, in particular to a pastry processing cooling structure, through cooperation of a cooling mechanism, comprehensive cooling operation on pastries is facilitated, the working efficiency is improved, and dust in air is blocked and filtered through a filtering mechanism on heat dissipation holes; a box door is hinged to the cooling box, a plurality of supporting legs are symmetrically and fixedly installed at the bottom end of the cooling box, a plurality of fixing plates are fixedly installed in the cooling box, cake trays are placed on each fixing plate, heat dissipation holes are formed in the cooling box, a cooling mechanism is arranged on the cooling box, the cooling mechanism comprises a screw rod, a sliding groove is formed in the cooling box, and the screw rod is arranged in the sliding groove. The cooling box is fixedly provided with a communicating flexible telescopic pipe, the communicating flexible telescopic pipe is provided with a blowing pipe in a communicating manner, the blowing pipe is fixedly provided with a connecting block, the connecting block is screwed with the screw rod, the bottom end of the cooling box is fixedly provided with a motor, and the screw rod is fixedly connected with the output end of the motor.

To provide bread with suppressed deterioration of food texture after freezing and thawing.SOLUTION: Bread dough containing grain flour, in which 0.3-1.5 mass% of medium chain fatty acid triglyceride is kneaded. The bread dough containing 0.6-2.8 pts.mass of medium chain fatty acid triglyceride relative to 100 pts.mass of grain flour. The bread dough containing 0.3-15 mass% of oil and fat. Bread which is obtained by baking the bread dough. A plastic oil and fat composition for kneading containing 5-95 mass% of medium chain fatty acid triglyceride in oil and fat. A method of suppressing deterioration of food texture of bread by freezing and thawing after baking by kneading 0.3-1.5 mass% of medium chain fatty acid triglyceride in bread dough.SELECTED DRAWING: None

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

To provide a frozen baked food product manufacturing device and manufacturing method capable of easily manufacturing a frozen baked food product that can be divided into equal sizes.SOLUTION: A manufacturing device 100 of a frozen baked food product 10 comprises a recessed groove forming device 7 which forms a recessed groove 11 on an upper plane S2 of a plate-like sintered body F5 sintered by a heating plate P, the recessed groove 11 to travel across the upper plane S2. The recessed groove forming device 7 has a pair of scooping members 70a, 70b that scoop the sintered body F5 on the heating plate P, actuators 71, 74 being a scooping member driving unit that drives the pair of scooping members 70a, 70b, a blade 77 that forms the recessed groove 11 on the upper plane S2 of the sintered body F5 scooped by the pair of scooping members 70a, 70b, and an actuator 78 being a blade drive unit that drives the blade 77.SELECTED DRAWING: Figure 6

The invention relates to a device (3) with at least one vacuum cooling station (3a, 3b, 3c), comprising a control unit (17), at least one vacuum cooling chamber (14a, 14b, 14c) for enclosing at least one product (13) contained therein, at least one pressure sensor (23a, 23b, 23c) connected to the control unit (17) for detecting an actual pressure present within the vacuum cooling chamber (3a, 3b, 3c), a vacuum pump (20) connected to the vacuum cooling chamber (3a, 3b, 3c) for generating a vacuum within the vacuum cooling chamber (3a, 3b, 3c), and at least one valve unit (22a, 22b, 22c) controllable by means of the control unit (17), via which the vacuum pump (20) is connected to the vacuum cooling chamber (3a, 3b, 3c), wherein the control unit (17) is configured to, during evacuation, the vacuum cooling chamber (3a, 3b, 3c) taking into account a comparison of one based on the pressure sensor (23a, 23b,23c) The actual pressure gradient determined by the controller (17) is used to determine a control variable for the valve unit (22a, 22b, 22c) based on the actual pressure values ​​recorded by the controller (17) and a vacuum target pressure gradient (S1, S2, S3) of a pressure profile specified in the controller (17), on the basis of which the valve unit (22a, 22b, 22c) can be controlled from an adjustable vacuum pressure (P1) until an adjustable final vacuum pressure (P2) is reached within the vacuum cooling chamber (3a, 3b, 3c).

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

This invention provides a method for producing freshly baked bread with excellent flavor and texture in a short amount of time. [Solution] The bread manufacturing method involves a baking machine that performs a second baking on bread that has been frozen in an unfinished state after the first baking to complete it. The second baking is a combination of multiple heating processes selected from four types of heating processes: a microwave process that heats the bread by irradiating it with microwaves, a grill process that heats the bread by irradiating it with infrared rays, a convection process that heats the bread by circulating hot air, and a steam process that heats the bread by generating steam, and includes at least a steam process. When a recipe specifying the order, time, and temperature of the heating processes is entered into the baking machine, the heating processes are automatically executed according to the recipe.

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

The present invention provides a method for maintaining the quality of frozen dough. The method comprises the following steps: taking porous colloidal microspheres immobilized with yeast, adding water to swell them, and placing them in a refrigerator to stand; taking flour and salt, and evenly mixing them to prepare a powder; placing the powder in a dough cylinder, adding the swollen porous colloidal microspheres immobilized with yeast and water, and stirring until a gluten network is formed and the dough is uniform and free of raw flour; kneading the dough alternately on both sides to obtain a smooth and elastic dough; placing the smooth and elastic dough in a fresh-keeping bag, sealing it, and quickly freezing it in a refrigerator until the center temperature of the dough reaches -18°C, and then freezing it for future use. The present invention uses colloidal microspheres immobilized with yeast, which become porous after freeze-drying at a specific temperature and time. After rehydration and swelling, the pores open to form porous channels, which are then added to flour. During the freezing process of the dough, the free water therein is absorbed by the channels, thereby reducing the formation of ice crystals and preventing damage to the gluten protein network structure.

The present application belongs to the technical field of liquid nitrogen quick freezing, and particularly relates to a method for pre-cooling and segmenting liquid nitrogen quick freezing of pre-baked toast. The toast is pre-cooled in a refrigerator freezing chamber, and then frozen by using a segmenting liquid nitrogen quick freezing mode. Temperature is measured by using a temperature sensor during freezing, and temperature and time are adjusted to find the best segmenting freezing parameters. The toast is frozen by using the method, which on the one hand delays the aging of the toast by using pre-cooling and segmenting liquid nitrogen quick freezing technology, and prolongs the storage period; on the other hand, temperature is measured by using a temperature sensor, temperature and time are adjusted, and the best segmenting freezing parameters are found, which greatly improves the energy saving effect and reduces the cost.

The present invention provides a method for producing a bagel, and a bagel formed thereby, wherein the method includes a kneading step of mixing bagel ingredients including tangzhong, flour, sugar, salt, Sangmi starter, butter, yeast, and water to form dough, a resting step of portioning the dough and then resting the portioned dough, a shaping step of molding the rested dough into a bagel shape, a fermentation step of fermenting the molded dough, a blanching step of blanching the fermented dough in boiling water, a baking step of baking the blanched dough in an oven, and a cooling step of cooling the baked dough, wherein the tangzhong includes flour, sugar, salt, and water.

The utility model discloses a food processing cooling rack which comprises a placing frame, an opening of the placing frame faces upwards, mounting assemblies are arranged on the two sides of the top of the placing frame, a first placing frame and a third placing frame are arranged on the mounting assemblies, and the first placing frame is located above the third placing frame; the mounting assembly comprises first connecting rods, second connecting rods and third connecting rods, the middles of the front and rear sides of the first placing frame and the third placing frame are rotationally connected with the second connecting rods, and the bottoms of the second connecting rods on the two sides are hinged to openings of the placing frames; and the sides, far away from the placing frame center shaft, of the front and rear sides of the first placing frame and the third placing frame are connected through the first connecting rods correspondingly. According to the utility model, the occupied space in idle can be reduced, and the use flexibility and convenience are improved.

The present invention provides a method for manufacturing shellfish and shellfish formed by the method, the method comprising: a kneading step of mixing shellfish raw materials comprising a soup material, flour, sugar, salt, a flavoring material, butter, yeast, and water to form a dough; a standing step: after the dough is divided, the divided dough is subjected to standing; a shaping step: shaping the standing dough into a shellfish shape; a fermentation step of fermenting the formed dough; a blanching step: putting the fermented dough into boiling water for blanching; a baking step: putting the blanched dough into an oven for baking; and a cooling step: the baked dough is cooled, and the soup comprises flour, sugar, salt and water.

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

To provide a food, frozen food, dough, and production method containing a konjac food material that improves texture.SOLUTION: A frozen food 6 containing a konjac food material is formed by baking dough 4 and freezing the baked dough. The dough is prepared by kneading: a base food material 3 composing a powdered material containing rice flour, bean flour, or wheat; a konjac food material 2 composed of swollen konjac powder, and a leavening agent 17. The base food material 3 is a gluten-free ingredient.SELECTED DRAWING: Figure 1

The invention relates to the field of medicinal and edible foods, and particularly discloses medicinal and edible biscuits capable of reducing uric acid and a making method of the medicinal and edible biscuits. The biscuit comprises a medicinal and edible composition containing a core uric acid reducing component, a metabolism regulating component and other components, flour, sugar, edible oil, milk powder, a bulking agent, edible salt and water, the preparation method comprises the steps of raw material pretreatment, mixing and briquetting, forming and rolling, two-stage baking and gradient cooling and packaging. The biscuit can be daily eaten by patients suffering from hyperuricemia and gout, sub-health people and common consumers pursuing health, and has the advantages that the biscuit can assist in reducing uric acid and relieving related symptoms after being eaten for a long time, meanwhile, rich nutrition is provided to improve the metabolic function, the biscuit is crispy in taste and unique in flavor, and nutrition supplement and daily eating convenience are achieved; in addition, the preparation method has the advantages that the process is simple and reasonable, the activity of the raw materials can be effectively reserved, and industrial production is easy.

To provide a modifier for high-hydration bread dough with which it is possible to obtain high-hydration bread dough that is less sticky and is suitable for industrial manufacturing without extending mixing time, and high-hydration bread having a soft texture after cooking.SOLUTION: A modifier for high-hydration bread dough contains: a modified starch that is produced under specific conditions and has a glucose concentration of 0.05-0.99 mg / mL; and phospholipase A2.SELECTED DRAWING: None

The utility model relates to the technical field of food machinery, in particular to a frozen dough vortex quick-freezing forming machine which comprises frozen dough located in a machine frame, the frozen dough vortex quick-freezing forming machine comprises an upper mounting plate and a lower mounting plate, the upper mounting plate is connected with a first transmission plate through a first rotating rod, the first transmission plate is connected with a scraping plate through a second rotating rod, and the scraping plate is connected with the lower mounting plate. The lower mounting plate is connected with the second rotating rod through a second transmission plate, and the scraping plate is connected with the first transmission plate through a spring and makes contact with the upper mounting plate; the quick-freezing forming machine has the advantages that after the quick-freezing forming machine finishes machining, the mold starts to move upwards, the first transmission plate and the second transmission plate jointly drive the scraper to approach the mold at the moment, meanwhile, the scraper keeps in the state of being in close contact with the upper mounting plate all the time under the action of the spring, and when the device is pressed downwards, the scraper can move reversely; therefore, leftover materials around the die can be cleaned in time.

To provide a bakery topping dough that prevents stickiness from occurring over time, as well as stickiness from occurring during freezing and thawing. [Solution] A fat and oil composition for bakery topping dough containing 1.5 to 55.0% by mass of thickening polysaccharides and a moisture content of 5.0% by mass or less.

The present invention discloses a method for preserving the quality of frozen dough, comprising the following steps: first, preparing a water-in-oil Pickering emulsion-based special grease for frozen dough, using it for dough preparation, coating the prepared dough with a temperature-sensitive emulsion gel coating liquid, and finally quick-freezing and freezing to obtain the frozen dough. The water-in-oil special grease for frozen dough provided by the present invention is prepared based on Pickering emulsion, has strong stability, high embedding rate and retention rate, can effectively reduce the quality loss and quality deterioration caused by the oil phase in subsequent processes, thereby effectively improving the quality of the frozen dough, and has strong antiseptic, antibacterial and antioxidant properties; in addition, the temperature-sensitive emulsion gel film used for coating the dough can delay water loss in the dough, improve the dough texture, inhibit oxidative corruption and flavor transfer of the frozen dough, and can melt during dough fermentation without affecting the preparation and consumption of subsequent products.

The invention discloses a preparation method of low-GI bread crumbs, and relates to the technical field of food processing. The method comprises the following steps: by taking whole rye flour as a raw material, firstly carrying out heat-moisture treatment, and pre-modifying a starch structure by adjusting moisture and thermally processing; then the modified rye flour is mixed with water, salt and the like to prepare dough, and after fermentation and baking of sufficient gelatinization, core controllable retrogradation treatment is carried out, that is, storage is carried out for 48-72 hours at the temperature of 2-6 DEG C, so that formation of resistant starch is deeply promoted; and finally, performing low-temperature drying and crushing to obtain a finished product. Through systematic combination and synergistic interaction of raw materials and physical processes, the produced breadcrumbs are high in resistant starch content, low in glycemic index, rich in dietary fibers, crisp in taste and rich in flavor, and an innovative healthy food ingredient is provided for the market.