6results about How to "Delicate taste" patented technology

The present application belongs to the technical field of food baking, and provides a mousse cake layering forming method, comprising: activating the upper surface of the Nth layer of mousse layer which has been solidified, removing the surface condensate frost and forming micro roughness; adjusting the temperature of the N+1th layer of mousse paste to be filled to be within ±3℃ of the surface temperature of the Nth layer of mousse layer; using a low shear force mode, filling the N+1th layer of mousse paste after temperature adjustment into the Nth layer of mousse layer along the inner wall of the mold or through a flow guide device to obtain a multi-layer mousse assembly; precooling the multi-layer mousse assembly at 4-8℃ for 10-20min, and then freezing and shaping at 18-25℃.

This invention discloses a method for preparing Ganoderma lucidum and jujube seed compound freeze-dried flash release tablets by enzymatic hydrolysis and fermentation, which relates to the field of traditional Chinese medicine preparation technology. The method includes the following steps: (1) Raw material pretreatment: Jujube seed is crushed and mixed with citrate buffer to obtain jujube seed slurry; Ganoderma lucidum fruiting body is ultra-finely pulverized and mixed with cut lily petals to obtain mixed raw materials. This invention uses a specific ratio of compound enzymes (cellulase, pectinase, β-glucanase) in an optimized acidic environment for enzymatic hydrolysis, which can efficiently and selectively destroy the plant cell walls of jujube seed, Ganoderma lucidum and lily, and fully release the active ingredients in the cells; the subsequent fermentation of Lactobacillus plantarum can further decompose the substrate and may produce new beneficial metabolites, forming a synergistic biotransformation, which greatly improves the extraction rate of total active ingredients and product value.

This invention relates to the field of noodle processing technology, specifically to a type of buckwheat noodle and its preparation method. The raw materials for this noodle include sweet buckwheat flour, bitter buckwheat flour, quinoa flour, and yam flour, with the addition of gallic acid, chili straw ash extract, and appropriate amounts of salt, sodium bicarbonate, and warm water. All raw materials undergo screening and processing, and the chili straw ash extract is prepared according to a specific process. The preparation method includes eight steps: raw material pretreatment, dough mixing, proofing, rolling and cutting, pre-drying, steaming and shaping, cooling and drying, and packaging and storage. The process parameters for each step are optimized. This invention uses a combination of gallic acid and chili straw ash extract as a natural improver to solve the problems of poor elasticity, easy breakage, and mushy soup production in buckwheat noodles. It combines various grain flours to achieve nutritional balance, a chewy texture, and no chemical additives. The process is simple, suitable for industrial production, and effectively extends the shelf life.

This invention relates to a chocolate containing a paste and its preparation method, belonging to the field of chocolate technology. The invention discloses a chocolate containing a paste, comprising a paste and liquid lecithin as a filling layer, and chocolate as a shell layer. The chocolate shell layer is obtained by introducing an oil gel formed from wolfberry seed oil, compounding it with 1,3-diglycerides, cocoa butter, and other raw materials, and then homogenizing it through ball milling, temperature control, and pressure cooling. The interaction between the raw materials and the steps improves the stability of the chocolate, resulting in a smooth surface and delicate texture. Furthermore, adding liquid lecithin as a filling layer to the paste effectively prevents blooming, thereby improving the quality of the chocolate.

The invention belongs to the technical field of health food and traditional Chinese medicine health preservation, and particularly relates to traditional Chinese medicine composite meal replacement powder with a metabolic regulation function and a production technology thereof.The meal replacement powder is prepared from, by weight, 35%-55% of traditional Chinese medicine conditioning components and 45%-65% of modern functional raw materials, and 0.15%-0.7% of auxiliary components can be selectively added; the traditional Chinese medicine conditioning components comprise 13 medicinal and edible raw materials such as ginseng and poria cocos, the modern functional raw materials comprise purified konjaku flour and skimmed whey protein, the calorie of the product is less than or equal to 150kcal / 100g, the dietary fiber is greater than or equal to 15g / 100g, and the protein is greater than or equal to 12g / 100g; the production technology comprises the steps of raw material pretreatment, graded mixing, low-temperature sterilization and sterile packaging, low-temperature drying and superfine grinding are adopted in the pretreatment, graded stirring is adopted in the mixing, and ultrahigh-temperature instant sterilization is adopted in the sterilization. The defects that existing meal replacement powder is prone to metabolic disorder and body weight rebound are overcome.

This invention relates to the field of ice cream processing technology, specifically providing a coated ice cream and its preparation method. The coated ice cream provided by this invention uses mayonnaise as the coating. By controlling the mayonnaise production process and viscosity, this invention ensures that the mayonnaise is evenly dispersed after being coated onto the ice cream surface, reducing protein denaturation caused by uneven mixing. The addition of stabilizers improves the emulsification properties of the coated ice cream product and enhances the hydrogen bond strength between proteins and water. The coated ice cream product obtained by this invention exhibits good melt resistance after being coated with mayonnaise, has a uniform coating thickness without obvious fat particles, does not crack during its shelf life, and is both nutritious and delicious.