43results about How to "Good melt in the mouth" patented technology

The invention provides a rice-flavor oil-in-water type oil and fat composition and a preparation method thereof. Specifically, the oil and fat composition disclosed by the invention contains oil and fat, water, an emulsifier and fine broken rice powder, or consists of the oil and fat, the water, the emulsifier and the fine broken rice powder; and preferably, the oil and fat composition can be usedas sandwich cream, and the sandwich cream does not need to be whipped, and is excellent in rice flavor, and good in form retention and oral dissolution. According to the oil and fat composition disclosed by the invention, no hydrogenation formula is used, and no trans fatty acid is contained; and compared with an ordinary margarine sandwich, the oil and fat composition has the advantage that thesaturation of the oil and fat composition is greatly reduced, so that the product is healthier.

The invention discloses a low sugar triticale and purple sweet potato crisp biscuit and a preparation method thereof. The preparation method includes a burdening step which is performed by choosing constituents according to the following weight part ratio: 100 parts of low protein flour, 4-8 parts of triticale flour, 10-20 parts of purple sweet potato whole flour, 30-40 parts of lard oil, 8-12 parts of egg, 5-10 parts of drinking water, 0.10-0.20 part of glycyrrhizic acid tripotassium, 1-2 parts of baking powder, and 0.3-0.6 part of salt. The preparation method includes the following processing steps: 1) preparing emulsion; 2) concocting dough; 3) shaping; 4) baking. The crisp biscuit prepared by using the preparation method is low in sugar content, low in energy and high in nutrition value.

Provided are an oil/fat composition for spreads, an oil/fat composition for butter cream, an oil/fat composition for kneading, and an oil/fat composition for layered food products, the oil/fat compositions being particularly improved in terms of shape retainability, change in hardness caused by long-term storage, and the seepage of liquid oil due to high temperature and/or the lapse of time, and also having satisfactory texture, flavor, and other required physical properties. This oil/fat composition includes a transesterified oil/fat (A) in which the contents of lauric oil/fat (A1) and palm oil/fat (A2) and the iodine value of the entire oil/fat are set within specific ranges. Further, in this oil/fat composition, the total percentage of disaturated triglycerides and trisaturated triglycerides, the mass ratio (SUS/SSU) between symmetrical triglycerides (SUS) and asymmetrical triglycerides (SSU) among disaturated triglycerides, the percentage of triglycerides in which the total carbon number of the constituent fatty acid is from 40 to 48, etc., are set within specific ranges.

Provided is a foamable oil-in-water emulsified oil or fat composition which has, as a main component thereof, palm oil or fat, which does not easily solidify, which melts in the mouth, and which is low cost. The foamable oil-in-water emulsified oil or fat composition includes, in the oil or fat component included in the oil phase, 7-55 mass% of S2U triglycerides, 0.5-5 mass% of SSS triglycerides, and a total of the S2U triglycerides and triple saturated triglycerides including the SSS triglycerides of 25-80 mass%, the mass ratio of S2U triglycerides/SU2 triglycerides being in the range of 0.8-2.2, the mass ratio of S2U triglycerides/SSS triglycerides being at least 3.8, the mass ratio of SSU triglycerides/SUS triglycerides being at least 1.0, and the mass ratio of P/S being at least 0.45 (here, S represents C16-22 saturated fatty acid residues, U represents C16-22 unsaturated fatty acid residues, and P represents palmitic acid residues). The solid fat content in the oil or fat component is at least 40% at 10°C, 5% or less at 35°C, and 1% or less at 40°C.

The invention relates to an eutectic product of honey and erythritol and a cocrystallization method of the eutectic product. The cocrystallization method adopts the technical scheme that the cocrystallization method comprises the steps of adding the honey into an erythritol fused solution, preparing a clear cocrystallization mother solution, cooling the cocrystallization mother solution to 100-120 DEG C, adding seed crystals, growing a grain, then conducting cooling crystallization, and obtaining the eutectic product of the honey and the erythritol. The eutectic product and the cocrystallization method have the characteristics of low production cost and short production cycle; the additional drying operation is not required; the moisture content of the product can be as low as 0.5wt%; and the obtained eutectic product of the honey and the erythritol has a single endothermic peak during analysis of a differential scanning calorimeter (DSC), has the advantages of stable crystal structure, bright and clean crystal surface, uniform particle size, low hygroscopicity and the like, is good in oral dissolving feel, reserves specific natural components of the honey, has perfect sweet taste and excellent physical properties, and can be widely applied to the industrial fields of food, drugs, cosmetics and the like.

The present invention relates to an oil and fat composition. The oil and fat composition contains 1% to 60% by mass of monoacylglycerol and 5% to 60% by mass of diacylglycerol, wherein unsaturated monoacylglycerol contained in the monoacylglycerol accounts for 0.045 to 0.5 of the monoacylglycerol by mass, as the total content of the monoacylglycerol is 1.

The present invention discloses a production technology of strawberry flesh suitable for hard can milk materials and an application of the strawberry flesh in cold drink products. The strawberry flesh comprises the following accessory materials in parts by weight: 70-90 parts of strawberries, 10-30 parts of white granulated sugar and 0.1-1 part of a thickening agent. The production technology comprises the following steps: all the parts by weight of the strawberries are quick-frozen, the quick-frozen strawberries are cut, the cut strawberries are mixed evenly with all the parts by weight of the thickening agent and 5-25% of all the parts by weight of the white granulated sugar to obtain the mixed materials; the mixed materials are put still for at least 30 min; and the left white granulated sugar is added into the mixed materials, and the mixture is mixed evenly, and the mixture is subjected to honey soaking. The strawberry flesh prepared by the production technology can be directly mixed with hard can milk materials at the normal viscosity without using a freezing machine, the fruit flesh is evenly distributed, the suspension is good, the fruit flesh is not easy to sink, so that the excessive precipitation of the fruit flesh soup juice can be avoided, the freshness and granule integrity of the fruit flesh are enhanced, the dyeing of the soup juice separated out by the milk materials can be reduced, and the strawberry flesh is relatively low in sugar content compared with the prior art and more suitable for the consumption of modern people.