4results about How to "Crispy taste" patented technology

The utility model belongs to the technical field of packing container relates to a kind of starch foaming lunch box, including box body, box cover and cover, the box cover is closed on box body and forms closed cavity, the cover is connected on box cover and forms breathable cavity, first air vent is provided on the box cover, second air vent is provided on the cover, first air vent and second air vent are staggered on the vertical projection plane, first air vent, breathable cavity and second air vent form labyrinth air passage, the edge of first air vent is surrounded and is provided with the first ring of up extension, the edge of second air vent is surrounded and is provided with the second ring of up extension, first ring and second ring form the dustproof structure of the air passage.The starch foaming lunch box provided by the utility model has good air permeability, can realize the efficient discharge of wet hot gas, maintain the crisp taste of food, and also can ensure the anti-fouling function of lunch box.

The application provides popcorn and a preparation method thereof, and relates to the technical field of popcorn. The popcorn is prepared from pretreated corn kernels, oil and fat components and composite sugar powder. The composite sugar powder comprises isomaltulose, trehalose, allulose, natural inulin and licorice extract powder. The pretreated corn kernels are prepared from corn kernels, stevioside and glucose-based stevioside. The popcorn provided by the application can meet the characteristics of not being sticky, having a crisp taste and not being collapsed in shape. By compounding multiple functional sugar and natural extracts, the technical problems of being sticky, not having a crisp taste and having inconsistent sweet taste distribution in traditional popcorn are solved.

The application discloses a kind of food and medicine homologous biscuits and its making method, belong to food processing technical field.The food and medicine homologous biscuits include the following raw materials: cooked millet powder, poria powder, yam powder, dried tangerine peel powder, corn oil, granulated sugar, whole egg, egg white, baking soda and baking powder;Making method: low-temperature ultrafine grinding, sieving;(2) stirring into dough;(3) roll into strip, shaping, freezing;(4) cutting, tray arrangement;(5) subsection low-temperature baking;(6) after cooling, nitrogen or deoxidization packaging, obtained.The application of multiple food and medicine homologous components synergistic effect has the effect of warming and tonifying spleen and stomach;At the same time, through process parameter optimization, solve the millet and food and medicine homologous material taste rough, easy to produce peculiar smell technical problem, product crisp and palatable, active ingredient retention rate is high, and low sugar low oil, suitable for weak spleen and stomach population long-term consumption, easy to industrialized production.

The invention discloses a baking processing method and processing system for thin-fork food, and relates to the technical field of food processing, and the method comprises the following steps: initializing a system; dough blank feeding and initial state collection; performing baking process prediction and dynamic regulation and control circulation; performing closed-loop control on deformation and cooking degree; finally shaping and balancing moisture; data archiving and model updating; the system comprises a dough conveying module, a multispectral imaging monitoring module, a distributed temperature control module, an airflow dynamic adjusting module and a central processing and control module. According to the invention, the deformation and cooking degree of the dough blank are monitored in real time through multispectral imaging, advanced prediction is carried out in combination with a digital twin prediction model, and the central processing module dynamically and cooperatively regulates and controls the temperature, the heat source power ratio and the directional airflow of each temperature zone, so that differential precise heating and deformation intervention of the fork tip and the main body part are realized; and finally, water balance is carried out through atomization spraying, so that closed-loop accurate control of the baking process is realized, and the quality uniformity and the qualified rate of products are improved.