254results about How to "Fine tissue" patented technology

A fermented lactobacillus beverage is prepared from soybean through preparing soybean milk, inoculating thermophilic streptococcus and lactobacillus, fermenting, dispensing, homogenizing and sterilizing. Its advantages are agreeable taste, not containing cholesterine and lactose, and high nutritive value.

The present invention discloses a brown probiotic yogurt and a preparation method thereof. The brown probiotic yogurt includes the following materials: milk 78-97.48%, reducing sugar 1-8%, milk protein powder 0.5-3%, single cream 0.5-3%, sweet substances 0.01-7%, prebiotics 0.5-1.3% and probiotic fermentation agent 0.01-0.1%. The preparation method includes the following steps: 1) the milk is heated to 40-50 DEG C and is mixed with the reducing sugar, and the mixture is heated to 90- 95 DEG C to obtain a material A; 2) the material A is cooled to 40-50 DEG C and mixed with the milk protein powder, single cream, sweet substances and probiotics for 15-30 min to obtain a material B; and 3) the material B is homogenized and sterilized to obtain a fermentation substrate; and 4) the fermentation substrate is cooled to 35-38 DEG C, and probiotics are added into the fermentation substrate for fermentation to obtain the finished products. The yogurt has a probiotic content of 10<10> cfu/100 g or above 10<10> cfu/100 g, combines advantages of both brown fermented milk and probiotic fermented milk, and is pure and authentic in mouthfeel.

The invention discloses a production method of sour soybean milk with good flavor. The method comprises the following steps: with kilogram and liter as the mass unit and volume unit respectively, adding water to the soybean at a mass-volume ratio of (1:4)-(1:6), adding NaHCO3, stirring uniformly and soaking for 6-14 hours at normal temperature; grinding the soaked soybean in hot water at 80-90 DEG C, sieving and boiling to obtain soybean milk; based on the volume of the soybean milk, adding (5-8)% of sucrose, (0-1)% of lactose and (0-1)% of glucose, wherein the percent is according to mass-volume ratio; after sufficient dissolution, treating at a temperature of 70-121 DEGE C; cooling, and inoculating 0.02-0.06g/L ready-to-use starter or adding an activated leavening agent accounting for (5-8)% of the soybean milk by volume; culturing for 12-18 hours at 30-37 DEG C, and refrigerating to obtain sour soybean milk with good flavor. By adopting the method disclosed by the invention, the obtained sour soybean milk does not have beany flavor and is moderately sour and sweet, refreshing in taste and uniform in texture.

The invention discloses a method for processing vegetable fish balls, which comprises the following steps of: preprocessing fresh fish, mining meat, and rinsing; adding the rinsed fish into a fine filtering machine for fine filtration; preparing refined minced fillet and refined mashed vegetable by using a colloid mill; mixing the refined minced fillet, refined mashed vegetable, starch, isolated soy protein and seasoning auxiliary materials, and performing grinding treatment; and finally, forming, boiling, cooling, quickly freezing and packaging. The method is low in cost, the process is simple, and the method is convenient to use and has higher application and promotion value.

The present invention discloses a preparation method for a leisure bean product, ie., multi-layer bean rolls. The purpose of the present invention is to overcome disadvantages of single variety, rough mouthfeel, poor toughness and the like of the existing leisure bean product. The main process steps of the method of the present invention comprise: selecting materials, soaking and cleaning, refining, centrifugating and filtering, carrying out continuous slurry boiling, carrying out slurry curdling, beating into fine slurry, carrying out first molding, carrying out alkalization seasoning, carrying out second molding, and carrying out secondary seasoning. According to the present invention, the traditional bean product processing technology and the modern food production technology are effectively combined, and the production process is optimized, such that problems of alkalization molding, seasoning, retention of soybean nutrients and the like are solved, and the technical level of the products is effectively improved; the product of the present invention has characteristics of delicate tissue, high elasticity, moderate hardness, unique flavor, rich nutrition, convenient eating, health and safety, easy carrying and storing, and the like, and is suitable for various consumer groups.

The invention discloses normal-temperature cheese food and a preparation method thereof. The preparation method comprises the following steps of (1) uniformly mixing a stabilizing agent, a milk powder substance, an emulsifier and emulsified salt to obtain a mixture A; (2) uniformly mixing grease, the mixture A and water, and performing stirring heating to realize sterilization and emulsification; (3) performing homogenization; (4) performing pouring, cooling and molding; and (5) drying the product until the moisture content is 8-35 percent by mass, and packaging the product. According to the normal-temperature cheese food, the shortcomings of oil and water separating, texture granulation and unstable quality are overcome; the normal-temperature cheese food can be stored and sold under normal temperature; meanwhile, the normal-temperature cheese food serving as leisure food is favorable for popularization of the cheese culture in China.

The invention discloses normal-temperature processed cheese and a preparation method thereof. The preparation method comprises the following steps: S1, (1) uniformly mixing a stabilizer and an emulsifier to obtain a mixture A, adding the mixture A into water, performing stirring and heating until materials are uniform to obtain a mixture B, and (2) melting natural cheese, emulsifying salt and the water by heating to obtain a mixture C, wherein the step (1) and the step (2) can be carried out in a random order, and the addition amount of the water in the step (1) accounts for 40-90 percent of the total addition amount of the water; S2, uniformly mixing the mixture B and the mixture C, and performing heating, sterilization and uniform stirring; S3, performing homogenizing; S4, performing pouring, cooling and molding; S5, performing drying until the water content is 9-40 percent, and performing packaging to obtain the normal-temperature processed cheese. According to the normal-temperature processed cheese provided by the invention, the defects of oil separation, water separation, granulation and instable quality are overcome. The normal-temperature processed cheese can be stored and sold at normal temperature.

The invention discloses flavored fermented milk which comprises the following raw materials: raw milk, white granulated sugar, edible flower sauce and probiotics. A method for preparing the flavored fermented milk comprises the following steps: (1) defatting: performing centrifugal defatting treatment on the raw milk and introducing separated watery cream into a temporary storage tank for standby; (2) fermenting: sterilizing and then fermenting the defatted raw milk in the step (1); (3) homogenizing and sterilizing: adding the white granulated sugar into the watery cream obtained in the step (1), homogenizing and then sterilizing; (4) whey removal: demulsifying a fermentation solution obtained in the step (2) and then performing whey removal treatment; (5) filling: uniformly mixing the sterile watery cream added with the sugar and the fermentation solution subjected to whey removal, adding sauce ingredients to fill, conducting after-ripening after temperature reduction and preparing the flavored fermented milk. The flavored fermented milk disclosed by the invention has the advantages that the prepared flavored fermented milk is high-protein flavored fermented milk, opens up a new taste and is not added with a food additive, so that not only are purely natural raw material ingredients ensured, but also no nutritional ingredient is lost.

A preparation method of plant protein powder fermented milk beverage comprises the following steps: (1) plant protein powder extrusion, (2) expanded material ultra-fine pulverizing, (3) yogurt base stock fermentation, and (4) preparation of fermented milk beverage. The problems that anti-nutritional factors of protein of double-protein fermented milk beverage products are not inactivated possibly, strain fermentation efficiency is low, the flavor is poor and quality of products is unstable are solved, and the method which is high in efficiency, easy to operate, low in cost and suitable for production of most of plant origin protein raw material fermented milk beverage products is provided.

A cutter dedicated steels, is characterized in that: the chemical compositions and mass percent of each composition are: C 0.85%- 0.95%, Si 0.4%-0.5%, Mn 0.4%-0.5%, P <= 0.03%, S <= 0.02%, Cr 14.5%-15.5%, Mo 0.4%-0.6%, V 0.2%-0.3%, the residuel of Fe and inevitable micro impurity. The combination of the content of C and Cr in the inventive steels is the best combination suitable for producing cutter, the structure of steels is finer by adding Mo and V. The inventive steels have excellent integrated mechanical property, higher strength and rigidity, good toughness and excellent anti-rust property. The inventive steels have higher rigidity and better anti-rust property than the existing 3Cr13 steel, 4Cr13, 5Cr15MoVsteel, in particular the rididity HRC reach 57-58 HRC, and it is a cutter dedicated steels with excellent integrated mechanical property.

The invention provides lucid ganoderma fruit chiffon cake, which comprises lucid ganoderma fruit. The invention also provides a preparation method of the cake. According to the preparation method of the cake, lucid ganoderma fruit powder is added on the basis of chiffon cake, the original nutrition ingredients of the lucid ganoderma fruit are maintained, the nutrition value and the health care function of the cake are improved, in addition, good mouth feeling, flavor and tissue structures of the chiffon cake are ensured, meanwhile, the bitter taste and the astringent taste caused by lucid ganoderma are completely shielded by the flavor of the chiffon cake through an optimized recipe.

The invention discloses an annealing technique for an aluminum foil of an air conditioner radiator which belongs to the processing field of an aluminum product. A production mode for controlling the air of a furnace is adopted in an annealing furnace; the temperature of the air of the furnace is directly set to be 280 to 290 DEG C; the total annealing time is 20 to 26 hours; according to the size of the load of the furnace, a material column is fed on a frame without a thermal couple and can be directly discharged and cooled after the annealing is finished. The annealing technique of the invention has the beneficial effects that: the annealing technique only controls the temperature of the air of the furnace; the material column does not need a thermal couple; the operation is simple and convenient and the generating of waste material is avoided; the setting of the temperature and the time not only is beneficial to improving the production efficiency, but also leads the tissue of an aluminum foil product to be exquisite and leads the comprehensive performances to be excellent, is beneficial to subsequent processing and deformation in particular; the annealing technique of the invention reduces the production cost, can realize to punch the fin rays of the air conditioner at a high speed without cracking and meet the demands of a top customer.

The invention relates to foils with alloying component proportioning and a method for making the same, in particular to aluminum foils used for the production of a radiator of an air conditioner and a method for making the same, belonging to the aluminum product processing field. The invention aims to overcome the defects existing in the prior art and provide air conditioner foils which are made by elements of iron, manganese, silicon, titanium and aluminum with the optimized component proportioning through processes of cast-rolling, cold-rolling and annealing; the aluminum foils have the advantages of compact structure and excellent comprehensive performance, and particularly facilitate the reduction of thickness and lower manufacturing costs; moreover, the aluminum foils can realize that air conditioner fins are not broken when the fins undergo the high-speed punching, thereby meeting market requirements.

The invention discloses a preparation method for a sandwich doughnut cake, and belongs to the field of preparation of doughnut cakes. The sandwich doughnut cake is prepared from the following raw materials in parts by mass: 22-23 parts of medium-strength wheat flour, 19-22 parts of white granulated sugar, 4-6 parts of water, 18-21 parts of refined vegetable oil, 25-26 parts of fresh eggs, 5-6 parts of corn starch, 1-2 parts of edible salts, 0.5-0.8 part of double-effect baking powder, 0.1-0.2 part of citric acid, 0.05-0.15 part of edible flavor, 2-6 parts of Custard cream, 5-6 parts of coating chocolate, 0.2-0.5 part of chocolate cream, 0.04-0.06 part of a d-sorbitol solution, 0.04-0.05 part of glycerol, 0.04-0.05 part of xanthan gum and 0.10-0.15 part of a cake emulsifier. A preparation method for the sandwich doughnut cake comprises the following steps: preparing the raw materials and mixing the raw materials, fermenting flour pulp, slip-casting and molding the fermented flour pulp, roasting the fermented flour pulp, carrying out core casting on the roasted flour pulp, de-molding and cooling the flour pulp to obtain a cake, forming patterns on the coating of the cake, and packaging and warehousing the cake. The preparation method further comprises preparing coating chocolate. The sandwich doughnut cake adopts various formulas, and is rich in nutrient, is fine in classifying in a preparing process, steps are smooth, and the operation is easier.

The invention discloses salted egg yolk ice cream. The salted egg yolk ice cream is prepared from raw materials in parts by weight as follows: 35-47 parts of water, 10-25 parts of cream, 5-20 parts ofwhole milk powder, 2-9 parts of butter, 2-9 parts of vegetable oil, 1-8 parts of a sweetening agent, 1-4 parts of cocoa powder, 0.2-0.4 parts of an emulsifier, 10-20 parts of salted egg yolk paste and 5-10 parts of salted egg yolk granules. The salted egg yolk ice cream has grey brown appearance coated with chocolate cream, a layer of golden yellow salted egg yolk granules are stuck to the surface of the salted egg yolk ice cream, the luster is attractive, the section of the salted egg yolk ice cream is faint yellow, the salted egg yolk ice cream has fine texture and no obvious ice crystals,the salted egg yolk is aromatic and tangy, and the salted egg yolk ice cream is cool, refreshing, high in nutritional value and suitable for people of all ages.