80results about "Preservation by cooling" patented technology

The layered storage and refrigeration device comprises a refrigeration chamber, a plurality of guide rails are sequentially and fixedly connected to the inner walls of the two sides of the refrigeration chamber from top to bottom, the guide rails are arranged at equal intervals, and a tray is movably connected between every two guide rails located on the same level; a plurality of placing openings are formed in the surfaces of the plurality of trays and used for placing dough, and plugging assemblies for sealing the placing openings are arranged on the plurality of trays and used for sealing and refrigerating the dough. According to the invention, through the effect of arranging a sealing piece in each placing opening, after dough is placed in the placing opening, each placing opening can be independently sealed through the sealing piece, so that the situation that the fermentation quality is influenced due to odor tainting among the dough is prevented; the sealing piece can be flexibly moved and positioned, the placing opening is sealed, and operation is easy and convenient.

To prepare baked goods, pre-baked goods are vacuum-sealed and cooled using a vacuum sealing device. This device comprises a vacuum chamber, a vacuum pump, and a condenser unit. The cooling capacity of the condenser unit is set by a control unit, which communicates with the condenser unit, depending on the desired baking result. After preparing the dough and pre-baking the dough pieces, these pre-baked goods are vacuum-sealed, cooled, temporarily stored, and then baked. This process is carried out using a baking line. The result is a preparation method that is energy-efficient, cost-effective for bakery staff, and can be optimized to achieve the desired baking result.

The invention provides a cooked wheaten food making control method, a refrigerator and a computer storage medium, the refrigerator is provided with a cooked wheaten food making area, and a first magnetic field generating device is arranged in the cooked wheaten food making area; the control method comprises the following steps: in response to a cooked wheaten food making instruction, controlling a cooked wheaten food making area to enter a first fermentation condition for operation; under the first fermentation condition, the first magnetic field generating device generates a first magnetic field, the temperature in the cooked wheaten food making area is a first temperature, and the humidity in the cooked wheaten food making area is a first humidity; the operation duration under the first fermentation condition is first preset duration; controlling the cooked wheaten food making area to operate under a second fermentation condition; under the second fermentation condition, the first magnetic field generating device generates a second magnetic field in the cooked wheaten food making area, the temperature in the cooked wheaten food making area is the second temperature, and the humidity in the cooked wheaten food making area is the second humidity; the operation duration under the second fermentation condition is a second preset duration; wherein the intensity of the first magnetic field is smaller than that of the second magnetic field.

The invention relates to the technical field of bread processing, in particular to bread processing fermentation equipment which comprises a heat preservation tank, a barrel-shaped base, a supporting plate lifting mechanism, a fermentation moisturizing mechanism, a flapping exhaust mechanism and a cleaning mechanism. According to the bread processing fermentation equipment provided by the invention, the supporting plate lifting mechanism, the fermentation moisturizing mechanism, the flapping exhaust mechanism and the cleaning mechanism are matched, and a plurality of dough can be placed at the same time for normal-temperature fermentation and refrigeration fermentation work by adopting partitioned fermentation, so that the diversity of made bread is increased; the multiple fan-shaped bearing plates on the same side can be controlled to drive corresponding dough to ascend and descend, spraying and humidifying work can be conducted on the dough in the period, the success rate of dough fermentation and the quality of the dough are effectively improved, the multiple fan-shaped pressing plates are controlled to reciprocate up and down, and secondary fermentation work is conducted while flapping and exhausting work is conducted on the multiple pieces of dough. The fermentation working efficiency is effectively improved, and a plurality of fan-shaped bearing plates can be brushed and cleaned.

A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening agent, and one or more fruit additives (e.g., fruit flavor, fruit coloring, fruit puree, etc.). The freeze thaw stable thermoreversible gel permits the pastry filling to retain water during the thawing process from a frozen state.

To provide an oil in water type emulsified composition capable of producing, bread which has preferable moist feeling and soft feeling and which is produced by a freezing step, especially frozen bread which has been baked.SOLUTION: There is produced an oil in water type emulsified composition comprising, soybean protein, grease, starch and moisture, comprising pH of 7.5 or smaller, and comprising plasticity. A water extract obtained from whole fat soybean as the soybean protein containing material is the soybean extract whose mass ratio of protein to carbohydrate is 100-200 mass%. By blending the oil in water type emulsified composition to bread, even in frozen bread which has been baked in which, especially, significant moisture loss occurs, in a cooling step, a freezing / storing step and a thawing step after baking the bread, preferable texture can be acquired.SELECTED DRAWING: None

To provide bread good in texture, in particular, bread which is good in a crispness feel and a mellow feel even after microwave-reheated and also even when thawed by microwave reheating in a case where it is frozen after baking.SOLUTION: Bread is produced with a water-in-oil emulsified composition satisfying all of the following conditions (1) to (3): (1) soy milk is contained in a water phase as a solid content at 3 wt.% or more and 20 wt.% or less; (2) the composition contains exomaltotetraohydrolase; and (3) the composition contains propylene glycol fatty acid ester and / or polyglyceryl fatty acid ester. A water extract from a whole fat soybean which has a weight ratio of protein to carbohydrate of 100 to 200% is preferably used as the soy milk.SELECTED DRAWING: None

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 bread dough for obtaining bread having a texture curbed in difficulty in easy biting-off and dryness even after the bread is heated in a microwave and then cooled, substantially without using an emulsifier; the bread; and frozen bread.SOLUTION: Bread dough contains 0-0.05 pt.wt. of an emulsifier and 0-10 pts.wt. of egg relative to 100 pts.wt. of grain flour and includes 1-7 pts.wt. of processed starch having 0.32-1.2 N difference in maximum load from that of corn starch, 0.1-5 pts.wt. (dry mass) of bread yeast, 0.0002-0.009 pt.wt. of an oxidant, and 80-120 pts.wt. of water relative to 100 pts.wt. of the grain flour. 50-1300 U of heat-resistant protease having an optimal temperature at 75-85°C is contained relative to 100 g of the grain flour.SELECTED DRAWING: None

The invention relates to the technical field of food, in particular to an AI-based liquid high-pressure carbon dioxide pastry cooling, sterilizing and recycling method. A fresh-keeping liquid formula is generated through big data screening and digital model optimization, and fresh-keeping liquid is prepared; spraying the baked pastries with fresh-keeping liquid and liquid high-pressure carbon dioxide, and then cooling the baked pastries; carbon dioxide is purified and recycled through the low-temperature plasma air purification device. According to the invention, natural self-made fresh-keeping liquid is mixed with liquid high-pressure carbon dioxide, and the mixture is uniformly sprayed onto baked pastry products by using an atomizing nozzle in a closed cooling tunnel, so that rapid cooling, corrosion prevention, fresh keeping, bacteriostasis and sterilization of the products are realized. And meanwhile, the low-temperature plasma air purification device is adopted for recycling and purifying used carbon dioxide, removing impurities, achieving cyclic utilization and achieving the purposes of environmental protection and energy conservation, and therefore the problem that a traditional cooling method is low in efficiency is solved.

The invention discloses a making method of cold-chain Legin Kui, relates to the technical field of Kui making, and aims to solve the technical problem that the taste cannot be finely adjusted as finished product Kui is often conveyed to the market when the Legin Kui is made at present. The making method comprises the following steps: S1, preparing dough: using medium-gluten wheat flour according to a ratio of 9: 1, the dough is divided into new dough of which the fermentation time does not exceed 2 hours and old dough of which the fermentation time exceeds one day, and the new dough and the old dough are uniformly mixed to prepare dough for later use; s2, seasoning mixing: stuffing the mixed seasoning into the dough, and uniformly kneading the dough for 5-10 minutes to prepare seasoned dough for later use; according to the method, the unbaked semi-finished pot kui and the finished cooked guokui are packaged in a water-locking and fresh-keeping manner, so that the semi-finished pot kui and the finished guokui can be provided for the market at the same time, abundant industrial chains are provided, the market-oriented range of the products is widened, and the competitiveness is improved.

The present invention provides a method for preparing scalded dough, and the method comprises: (1) kneading dough: taking flour, adding water and scalding the dough, and then kneading the dough; (2) standing: baking the kneaded dough, and then standing the dough to obtain the scalded dough; kneading the dough by a dough mixer, and the kneading time is 2min-4min30s; the baking temperature is 65-75℃, and the baking time is 2min-4min. The method for preparing scalded dough provided by the present invention improves the water holding capacity of the dough, and the sugar cake made by using the scalded dough does not crack, does not leak stuffing, has a good expansion degree, has a uniform internal structure, has a loose and soft taste, and has a high acceptance.

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.

A proofed frozen dough includes a dough mixture of flour, water, and optionally additives; gas bubbles dispersed throughout the dough matrix; a spent yeast component; and a preserved yeast component. According to some aspects, the preserved yeast component includes encapsulated yeast, fat-coated yeast, non-hydrated active dry yeast, non-hydrated instant yeast, non-hydrated semi-dry yeast, non-hydrated frozen yeast, or a combination thereof. A frozen dough product can be prepared by mixing dough ingredients to produce a dough composition, where the dough ingredients include water, flour, a first yeast, and a second yeast; proofing the dough, where during proofing the first yeast is spent and the second yeast is preserved; and freezing the dough after proofing.

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.

Method for producing a frozen dough piece, comprising the following steps: a) Producing or providing a dough mixture comprising cereal flour, water and yeast with a mass fraction in the range of 0.5 to 2% based on the mass of the cereal flour and portioning the dough mixture to obtain at least one dough piece, b) Cooling the dough piece at a temperature of -4 °C or less for a period of 2 to 12 h and then storing the dough piece at a temperature in the range of -7 to 7 °C for a period of 3 to 24 h to obtain a retarded dough piece, c) Conditioning the retarded dough piece for a period of 2 to 12 hours at a temperature of 15 °C or more to achieve a predetermined state of doneness of a cooked dough piece, wherein the predetermined state of doneness is in the range of 55 to 95% of the maximum state of doneness, and d) Cooling the cooked dough to obtain a frozen dough with a core temperature of -6 °C or less, and storing the frozen dough at a temperature of -14 °C or less for a storage time of 6 hours or more.

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 present invention relates to the technical field of bread processing, and in particular to a bread processing and fermentation device, including a heat preservation tank, a barrel-shaped base, a support plate lifting mechanism, a fermentation and moisturizing mechanism, a beating and exhausting mechanism, and a cleaning mechanism. The support plate lifting mechanism, the fermentation and moisturizing mechanism, the beating and exhausting mechanism, and the cleaning mechanism used in the bread processing and fermentation device provided by the present invention cooperate with each other, and adopt a zoned fermentation method to place multiple doughs at the same time for room temperature fermentation and refrigerated fermentation, thereby increasing the diversity of bread making, and can control multiple fan-shaped support plates on the same side to drive the corresponding dough to rise and fall, and spray humidification can be performed on the dough during the process, effectively improving the success rate of dough fermentation and the quality of dough, controlling multiple fan-shaped pressing plates to make up and down reciprocating movements to perform secondary fermentation while beating and exhausting multiple doughs, thereby effectively improving the fermentation efficiency, and can also scrub and clean multiple fan-shaped support plates.

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 prepare baked goods, pre-baked goods are vacuum-sealed and cooled using a vacuum sealing device. This device comprises a vacuum chamber, a vacuum pump, and a condenser unit. The cooling capacity of the condenser unit is set by a control unit, which communicates with the condenser unit, depending on the desired baking result. After preparing the dough and pre-baking the dough pieces, these pre-baked goods are vacuum-sealed, cooled, temporarily stored, and then baked. This process is carried out using a baking line. The result is a preparation method that is energy-efficient, cost-effective for bakery staff, and can be optimized to achieve the desired baking result.

To provide a composition for cake doughnuts that enables a frozen cake doughnut to have a good crispy surface after thawed, by a simple manner, and also enables the fried cake doughnut to have good morphological stability, and dough for cake doughnuts, a cake doughnut and a frozen cake doughnut each including the composition.SOLUTION: A composition for cake doughnut contains starchy raw material and also contains 2-12 mass% of cornflour and 2-18 mass% of durum semolina relative to the total amount of the starchy raw material.SELECTED DRAWING: None

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.