28results about "Tuber bakery products" patented technology

Composite flour comprises native plant flour and complexed MCT and / or other nutritional oils at least partially enclosed by a wall material and incorporated within the composite flour, and polysaccharides from a portion of the native plant flour form part of the wall material. The wall material comprises proteins, such as pea protein, polysaccharides released from the native plant flour, and emulsifiers, and / or polysaccharide fibers, such as acacia fiber. Native plant flour can be gluten flour, gluten-free flour, and / or low-carbohydrate seed flour, nut flour, or plant flour. Composite flour can replace conventional flour to make foods such as baked goods, fried goods, or boiled goods, and has benefits such as reduced gluten and / or carbohydrates, increased freshness and volume, and improved texture and taste compared to alternative flours, and even compared to all-purpose flour. Composite flour can be blended with native flour and / or another composite flour to form a blended flour.

The invention provides a preparation technology of whole flour dough integrating potatoes, hulless oat flour and wheat flour, the dough can be used for preparing oil cakes or noodles and other food, and the preparation technology specifically comprises the following steps that 1, the potatoes are washed clean and put into a pot to be braised for 2 hours; 2, thoroughly cooking the potatoes, fishing out the potatoes, and peeling the potatoes; 3, quickly mashing the peeled cooked potatoes into mashed potatoes while the potatoes are hot; 4, adding hulless oat flour, wheat flour and a proper amount of edible salt into the mashed potatoes, and kneading while adding until the flour is not sticky to hands; and 5, making the kneaded three-in-one dough into dough, brushing oil on the surface of the dough, wrapping the dough with a preservative film for later use, and baking pancakes or making noodles. The problems that coarse grain wheaten food is coarse, astringent and tasteless, and wheat wheaten food is single in taste, relatively high in sugar content and calorie and the like are effectively solved, so that the wheaten food has more choices, and is particularly suitable for diabetics to eat.

The present invention provides a method for producing a baked or par-baked product, comprising the steps of: a) preparing a dough comprising a mature thermostable variant of a parent glucoamylase that is at least 70% identical to SEQ ID NO: 1, SEQ ID NO: 6, SEQ ID NO: 7, SEQ ID NO: 8, or SEQ ID NO: 10, added in an amount of 0.01 to 12.40 mg of enzyme protein (mgEP) per kg of flour, wherein the dough has a pH value in the range of 3.0 to 6.5; and b) baking or par-baking the dough to produce a baked or par-baked product.

The invention discloses a low-GI sweet potato biscuit and a preparation method thereof. The preparation method comprises the following steps: mixing sweet potato whole powder, inulin and other raw materials to form basic powder, freezing at-20 DEG C, forming pores, and unfreezing to obtain porous premixed powder; the preparation method comprises the following steps: preparing a composite mineralizing solution containing soybean protein peptide, nano calcium hydrophosphate and tea polyphenol, mixing and mineralizing the composite mineralizing solution with porous premixed powder, screening, mixing and kneading with an auxiliary material emulsion, forming, freezing to obtain biscuit blanks, and finally performing segmented temperature-controlled baking, cooling and packaging. According to the low-GI sweet potato biscuit and the preparation method thereof, a freezing pore-forming-polyphenol mediated mineralization-peptide anchoring three-in-one composite modification technology is adopted, functional raw materials in a specific proportion are cooperated, a five-dimensional cross-linked network of porous starch-peptide-polyphenol-mineral substance-beta-glucan is constructed, and function upgrading of the low-GI sweet potato biscuit is achieved from multiple dimensions of structure optimization, mechanism strengthening and nutrition cooperation.

The application belongs to the technical field of food processing, and relates to a high-protein and low-fat baked potato crisp with balanced nutrition and a preparation method thereof. Raw materials of the high-protein and low-fat baked potato crisp include potato powder, concentrated milk protein, soybean protein isolate, egg protein, maltitol solution, polydextrose, vegetable oil, sodium bicarbonate and water. The combination of the concentrated milk protein, the soybean protein isolate and the egg protein makes the protein content higher than 21%, the forming performance good and the breakage rate low. The baking process is used to replace the frying process, and the oil content of the finished product is only about 11%, which is much lower than 30% of the commercially available fried potato chips. The high-protein and low-fat baked potato crisp is rich in high-protein, high-dietary fiber, various vitamins and minerals, and has balanced nutrition.

The invention discloses a sugar-controlling energy bar containing Mongolian oak starch and a preparation method thereof, and belongs to the technical field of functional food. The invention solves the problems of single nutrition and rough taste of the traditional energy bar, and provides a functional food with balanced nutrition, continuous energy supply and good palatability. The energy bar is prepared from tartary buckwheat chiral inositol, an inonotuso bliquus extract, tea polyphenol, pumpkin seed peptide, Cr < 3 + >, Mongolian oak starch, chia seed powder, konjaku flour, radix puerariae powder, radix polygonati officinalis powder and other raw materials through the processes of alcohol extraction, vacuum freeze-drying, mixing forming and the like. The energy bar can realize continuous supply of energy through the action of various natural components, and meanwhile, plays a positive role in the aspects of regulating body metabolism and the like. The raw materials are mostly from natural plants, are high in safety and balanced in nutrition, and are matched with the crushed nuts, fructo-oligosaccharide and other components to improve the taste, so that a convenient food choice with nutrition, palatability and functionality is provided for consumers.

Protein-complexed MCT oil comprises droplets or particles of MCT encapsulated by and / or complexed with a protein-based wall material. Protein-complexed MCT oil can be used as an additive for food. The wall material comprises a protein, such as pea protein, an emulsifier, an optional co-emulsifier, and an optional polysaccharide. Protein-complexed MCT oil can optionally contain a supplemental oil containing one or more essential omega-3 fatty acids (ALA, EPA, and DHA) and / or one or more essential omega-6 fatty acids. The protein-complexed MCT oil can be consumed as desired by a user, for example, by adding the protein-complexed MCT oil to food or beverage products, such as plant flour (e.g., to make plant-MCT blended flour), coffee creamer, smoothies, sports drinks, bubble tea, jelly, ice cream, yogurt, milkshakes, processed meats (e.g., lunch meats), gravy, pet food, baked goods, vitamin supplements, energy bars, and drink mixes. The food or beverage product has the increased nutrients provided by the MCT oil, pea protein, and polysaccharides.

The present invention produces dried noodles that prevent or inhibit "breakage of noodles" as a problem of high-temperature hot-air drying. Disclosed is dried noodles containing a main raw material and at least one cross-linked alpha potato starch selected from the group consisting of etherified cross-linked alpha potato starch and esterified cross-linked alpha potato starch, wherein the viscosity of the cross-linked alpha potato starch is 50 mPa-s or less under the following measurement conditions: slurry temperature of 20°C, slurry concentration of 5% by mass, and rotation speed of 60 rpm.

The protein-complexed MCT oil includes MCT droplets or particles encapsulated and / or complexed by a protein-based wall material. The protein compounded MCT oil can be used as a food additive. The wall material includes a protein, e.g., pea protein, one or more emulsifiers, optionally one or more co-emulsifiers, and optionally one or more polysaccharides. The protein complexed MCT oil may optionally include one or more make-up oils comprising one or more crucial omega-3 fatty acids (ALA, EPA, and DHA) and / or one or more crucial omega-6 fatty acids. A user may eat the protein-compounded MCT oil as desired, e.g., by adding the protein-compounded MCT oil to a food or beverage product, such as a plant flour (e.g., preparing a mixed plant-MCT flour), a coffee creamer, smoothie, a sports beverage, a foam tea, a jelly, an ice cream, yoghurt, milkshake, processed meat (e.g., a milk powder), and the like. ), gravy, pet food, baked food, vitamin supplements, energy bars, and beverage mixtures. The food and beverage products increase the nutrition provided by MCT oil, pea protein and polysaccharides.

The invention relates to methods of producing a baked or par-baked product, said method comprising: a) providing a dough comprising a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID NO:6, SEQ ID NO:7; SEQ ID NO:8 or SEQ ID NO:10 added in an amount of 0.01 - 12.40 mg enzyme protein (mgEP) per kg flour, wherein said dough has a pH value in the range of 3.0 – 6.5; and b) baking or par-baking the dough to produce a baked or par-baked product.

Composite flour includes native plant flour and complexed MCT and / or other nutritional oil at least partially encapsulated by wall material and incorporated within the composite flour, wherein polysaccharide from a portion of the native plant flour forms part of the wall material. The wall material includes protein, e.g., pea protein, polysaccharide released from the native plant flour, and emulsifier(s), and / or polysaccharide fiber, e.g., acacia fiber. The native plant flour may be gluten-flour, gluten-free flour and / or low carbohydrate seed, nut or vegetable flour. Composite flours can replace traditional flours to make food products, such as baked, fried or boiled goods but with benefits, such as reduced gluten and / or carbohydrates, increased freshness and volume and improved texture and taste compared to alternative flours and even all-purpose flour. Composite flour can be blended with native flour and / or another composite flour to form blended flour.

Protein-complexed MCT oil includes MCT droplets or particles encapsulated by and / or complexed with protein-based wall material. Protein-complexed MCT oil can be used as an additive for food products. The wall material includes protein, e.g., pea protein, emulsifier(s), optional co-emulsifier(s), and optional polysaccharide(s). Protein-complexed MCT oil may optionally include supplemental oil(s) that contain one or more essential omega-3 fatty acids (ALA, EPA and DHA) and / or one or more essential omega-6 fatty acids. The protein-complexed MCT oil may be consumed by users as desired, e.g., by adding the protein-complexed MCT oil to food or drink products, such as plant flour (e.g., to make blended plant-MCT flour), coffee creamer, smoothies, sports drinks, bubble tea, jelly, ice cream, yogurt, milkshakes, processed meats (e.g., lunch meat), gravy, pet foods, baked foods, vitamin supplements, energy bars, and drink mixes. The food and drink products have increased nutrition provided by the MCT oil, pea protein, and polysaccharide.

The invention designs a medicinal and edible Chinese yam and kudzuvine root biscuit and a preparation method thereof. The medicinal and edible Chinese yam and kudzuvine root biscuit comprises the following main raw materials in parts by weight: 20 parts of kudzuvine root powder, 30 parts of corn flour, 50 parts of Chinese yam powder, 30 parts of bean flour, 10 parts of celery powder, 5 parts of yolk, 1 part of vegetable oil and 1 part of a sweetening agent. The prepared biscuit is rich in nutrition, crispy in taste, strong in satiety, rich in dietary fiber and oligosaccharide, and beneficial to promoting intestinal health. The Chinese yam and the kudzuvine root also have good medicinal values, in view of poor taste of Chinese yam and kudzuvine root corn flour in the market and need of brewing during use, the biscuits are convenient to carry and use, and the commercially available biscuits are mainly crispy biscuits, soda biscuits, tough biscuits and wafer biscuits (1), the crispy biscuits have the characteristic of improving the taste of coarse food grains, and the crispy biscuits have the characteristic of improving the taste of coarse food grains; meanwhile, the biscuit is convenient to carry, so that the crisp biscuit containing the celery, the Chinese yam, the kudzuvine root and the corn is developed, and the application range of the Chinese yam and the kudzuvine root is widened. A compound sweetening agent (stevioside and erythritol) is adopted, so that the studied biscuit is also suitable for patients suffering from sugar control, meanwhile, celery powder is added, and the antihypertensive effect is facilitated after the biscuit is used for a long time.

Composite flour comprises native plant flour and complexed MCT and / or other nutritional oils at least partially enclosed by a wall material and incorporated within the composite flour, and polysaccharides from a portion of the native plant flour form part of the wall material. The wall material comprises proteins, such as pea protein, polysaccharides released from the native plant flour, and emulsifiers, and / or polysaccharide fibers, such as acacia fiber. Native plant flour can be gluten flour, gluten-free flour, and / or low-carbohydrate seed flour, nut flour, or plant flour. Composite flour can replace conventional flour to make foods such as baked goods, fried goods, or boiled goods, and has benefits such as reduced gluten and / or carbohydrates, increased freshness and volume, and improved texture and taste compared to alternative flours, and even compared to all-purpose flour. Composite flour can be blended with native flour and / or another composite flour to form a blended flour.

The invention provides a bake-stable sauce obtained by heating a dispersion comprising 0 to 60 wt% sugar, 0.3 wt% to 6 wt% of a protein isolate comprising at least 70 wt% native potato glycoprotein relative to dry weight, 5.1 wt% to 15 wt% starch, and 35 wt% to 65 wt% water. The sauce shows superior bake-stability and does not flow or otherwise deform during baking while retaining a creamy mouthfeel. The invention also provides a method to obtain the sauce, as well as baked products comprising the sauce and ways to obtain them.

This disclosure pertains to the field of nutritional food applications and discloses a natural nutritional baking premix powder and its applications. The premix powder is made from main ingredient powder, yogurt powder, sucrose, coconut flour, etc., mixed evenly in a specific weight ratio. The nutritional baking premix powder formula of this disclosure uses a combination of grains, yogurt powder, and coconut flour. By studying the baking characteristics of grain powder, yogurt powder, and coconut flour, and the influence of different ratios on the overall baking process of the premix powder, the optimal combination formula and preparation process of grain powder, yogurt powder, and coconut flour were determined, successfully replacing traditional emulsifiers, thickeners, non-dairy creamer, baking powder, flavorings, etc. The various baking products produced by this disclosure better meet the growing demand of modern consumers, especially children aged 3-15, for healthier and more nutritious baked goods, providing the public with another healthy and nutritious food option.

Disclosed herein are thin, potato-based crackers, potato-based doughs for providing thin, potato-based crackers, and methods of making thin, potato-based crackers. In embodiments, the potato-based crackers and potato-based doughs include pre-gelatinized starch and diacetyl tartaric acid ester of mono (di) glycerides (DATEM) in amounts effective to provide a sheetable dough for producing a final cracker having a thickness of 1.0 mm or less.

The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to a human have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake. The invention also provides novel strains of microalgae that have been subject to non-transgenic methods of mutation sufficient to reduce the coloration of the biomass produced by the strains. Oil from the microalgal biomass can be extracted and is an edible oil that is heart-healthy. The novel microalgal biomass and oil therefrom can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions.

The composite flour includes a natural plant flour and a composite MCT oil and / or other nutritional oil at least partially encapsulated by a wall material and incorporated into the composite flour wherein a polysaccharide from a portion of the natural plant flour forms a portion of the wall material. The wall material includes proteins, e.g., pea proteins, polysaccharides released from natural plant flour, one or more emulsifiers and / or polysaccharide fibers, e.g., acacia fibers. The natural plant flour may be gluten flour, gluten-free flour, and / or low carbohydrate seed flour, nut flour, or vegetable flour. The composite flour can replace traditional flour to make food products, such as baked, fried or cooked food products, but has some benefits such as reduced gluten and / or carbohydrates, increased freshness and volume, improved texture and taste as compared to alternative flour or even general flour. The composite flour may be mixed with a natural flour and / or another composite flour to form a mixed flour.

A gluten-free baked good is provided. The gluten-free cookie, cracker, or wafer includes one or more gluten-free flours, 3-10 wt% pregelatinized starch, 3-15 wt% fat, and 1-32 wt% sweetener; wherein the gluten-free flour has a D90 of less than about 125 µm and includes rice flour, oat flour, buckwheat flour, sorghum flour, potato raw starch, or combinations thereof; wherein the pregelatinized starch is pregelatinized corn starch; and wherein the combination of the gluten-free flour and the pregelatinized starch has a solvent retention value greater than 100 for a 50% sucrose solution, a solvent retention value less than 75 for a 5% sodium carbonate solution, and a solvent retention value less than 75 for water. These cookies have a taste, texture, and other properties similar to baked goods made with wheat flour despite the absence or low levels of gluten.

Crackers are provided that are low-gluten or free of gluten and contain a combination of pregelatinized starch, concentrate non-gluten protein, and native starches. Despite the absence or low levels of gluten, the crackers have taste, texture, and other properties similar to crackers made with wheat flour.

The invention relates to the technical field of food processing, and particularly discloses an anti-cracking functional compressed biscuit and a preparation method thereof. The compressed biscuit comprises a biscuit base and a functional coating, the biscuit base comprises medicinal and edible traditional Chinese medicine powder, oatmeal, oat flour, flaxseeds, edible oil, xanthan gum and water, and the functional coating comprises honey, nano SiO2, sodium alginate and deionized water; the raw materials of the biscuit base are kneaded into dough, then the dough is compressed by adopting a gradient baking process to obtain the biscuit base, and the functional coating slurry is uniformly sprayed on the surface of the biscuit base by adopting a spraying process to obtain the finished product of the compressed biscuit. According to the compressed biscuit, a biscuit base is prepared from traditional Chinese medicine components, coarse cereal components and additives which are homologous in medicine and food, and through the synergistic effect of the multiple components, the prepared compressed biscuit has rich layered taste and meanwhile has nutrition and functionality; all the components in the functional coating slurry cooperate to improve the adhesive force of the coating, prevent the surfaces of the biscuits from loosening and slag falling, enhance the barrier property and prolong the shelf life.

Disclosed herein are potato-based thin crackers, potato-based dough for providing potato-based thin crackers, and methods of making potato-based thin crackers. In embodiments, these potato-based crackers and potato-based dough comprise pregelatinized starch and diacetyl tartaric acid mono (di) glycerides (DATEM) in amounts effective to provide flakeable dough for producing final crackers having a thickness of 1.0 mm or less.

The invention belongs to the technical field of food processing, and particularly provides an antioxidant functional colored potato compressed biscuit and a preparation method thereof. The colored potato compressed biscuits comprise the following raw materials: 30-40 parts of colored potatoes, 10-30 parts of wheat weak strength flour, 10-20 parts of eggs, 2-6 parts of palm oil, 1-5 parts of white granulated sugar, 10-15 parts of whole milk powder, 3-7 parts of maltose, 0.5-1 part of edible salt, 0.2-0.4 part of sesame and 0.5-2 parts of baking powder. The compressed biscuit is reasonable in nutritional ingredient structure and rich in various vitamins and minerals, and has the functional characteristic of protecting vision and retina health; meanwhile, the colored potatoes and the green tea extract are specially added, so that compared with traditional biscuits, gastrointestinal satiety is more easily generated, and the intake of total calories is further reduced; detumescence is facilitated, and gastrointestinal motility is promoted; the green tea is appropriate in sweetness and crisp and rich in taste, has a specific green tea flavor, is not added with pigments and essences, and makes the body free of burden; and meanwhile, the preparation method is high in production efficiency, simple in process and easy for large-scale production.

The invention relates to a convenient food for reducing hypertension, hyperglycemia and hyperlipidemia and a preparation method thereof, and is characterized in that the convenient food is prepared from the following raw materials in parts by weight: 1-5 parts of Chinese yam, 1 part of lotus seed, 1-3 parts of rhizoma polygonati, 1 part of poria cocos, 1 part of coix seed, 1 part of lily, 1-3 parts of radix polygonati officinalis and 1 part of bee pollen. The invention also provides a preparation method of the convenient food for reducing hypertension, hyperglycemia and hyperlipidemia, which is convenient and efficient.

The invention discloses a production process of a burdock cake and the burdock cake prepared by the production process, and relates to the field of food processing. The production technology of the burdock cake comprises the steps of burdock pretreatment, pulping, forming, steaming, deep-frying, cooling and quick-freezing. The burdock cake is prepared from the following raw materials: minced fillet, a compound water retention agent, ice cubes, salt, seasonings, a fishy smell removing and aroma improving agent, pasteurized iced protein, onions, sweet potato starch, cassava modified starch, soybean protein isolate, refined fat, shredded crabs and pretreated shredded burdock. The burdock cake which is moderate in hardness, crispy outside and soft inside, free of sticky tooth feeling or pink feeling, good in color, fragrance and flavor and good in texture uniformity is obtained through matching of the raw materials in a specific ratio and a specific production process.