48results about How to "Good mouthfeel" patented technology

Processes for producing acidic, protein-containing drinks are disclosed. Specifically, the processes comprise producing acidic, protein-containing drinks comprising plant protein material. The acidic, protein-containing drinks have improved sensory and functional characteristics such as reduced viscosity, improved sedimentation rate, and improved mouthfeel.

A process for producing a fermented dairy product supplemented with fiber, especially a purified digestion resistant fiber such as maltodextrin, inulin or oligofructose. This process takes advantage of the naturally acidic nature and enzymatic properties of fermented milk products such as yogurt and specific mixing and blending steps which produce a product having a superior organoleptic and textural properties. A fermented dairy product supplemented with at least 1-5% fiber, especially, a purified digestion-resistant fiber such as maltodextrin, inulin or oligofructose.

Nutritious protein-containing foodstuffs can be prepared in the form of gels, including protein gel and fruit purees that contain all essential amino acids. A protein el for use as a foodstuff is prepared by heating an aqueous protein solution to between 160 and 185 degrees Fahrenheit at an acidic pH between 2.85 and 3.5, the protein solution having a viscosity greater than 100 centipoise and containing a protein at a concentration of 10-20% w/w, the protein being at least one of a whey protein isolate and a liquid soy protein isolate, the protein gel having a viscosity of between 10,000 and 1,000,000 centipoise.

The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rehaudioside A. The invention further provides a low-calorie soy sauce containing the purified Rebaudioside D and a process for making the low-calorie soy sauce containing the purified Rebaudioside D.

The invention discloses a freeze-dried red date-fruit-cereal biscuit and a processing method thereof. The method comprises the following steps: adding fruits into a double-channel high-speed pulping machine, and carrying out pulping, so as to obtain fine and uniform pulp; adding wheat germs and instant oatmeal into the pulp, and uniformly stirring, so as to obtain slurry; introducing the slurry into a vacuum tank, carrying out degassing, pouring the slurry into a mold, horizontally scraping the slurry by virtue of a scraping plate, and introducing the slurry into a quick-freezing room; freezing at (-35)-(-45) for 2-4 hours in the quick-freezing room, and carrying out manual demolding; putting a biscuit into a freeze-drying bin, cooling the material to -20 DEG C at a vacuum degree of lowerthan 10pa, standing for 30 minutes until the material is frozen, and introducing a drying curve; when the weight of the material is constant, discharging the biscuit out of the freeze-drying bin, andcarrying out demolding, so as to obtain the freeze-dried red date-fruit-cereal biscuit; and carrying out nitrogenization or aluminum foil bag packaging. According to the processing method, the nutrients in food materials are furthest preserved, and the freeze-dried red date-fruit-cereal biscuit has the product characteristics of strong fruit flavor, bright color and crispy taste and can be taken as meal replacement food.

The invention provides a specific compound enzyme preparation for hard biscuit. The compound enzyme preparation comprises the following components in percentage by weight: 10 to 20 percent of neutral protease, 6 to 12 percent of papain, 6 to 10 percent of hemicellulase, 2 to 4 percent of bacterium alpha amylase, 1 to 4 percent of fungus alpha amylase, and 56 to 69 percent of glucosum anhydricum. The specific compound enzyme preparation has the following technical effects that 1) the preparation can be used for replacing chemical additive sodium pyrosulfite by 100 percent, so that the adverse effect by using the sodium pyrosulfite can be eliminated, and the produced biscuit is healthier; 2) the quality of the biscuit can be remarkably promoted, and the produced biscuit has the characteristics of plump biscuit body, uniform color, golden bright surface, crisp taste, good dissolving property in the mouth, rich natural baking flavor and the like; 3) when the biscuit is produced, the dough water addition can be reduced, and the biscuit baking time can be shortened, so that the production energy consumption can be reduced, and better energy-saving and environmental friendliness are brought; and 4) the preparation has simple production process, convenience for use, and great practical application value.

The invention belongs to the technical field of grease deep processing, and particularly relates to a low-trans-fatty acid grease composition of strip cream. Ester exchange base grease serves as the main material of the composition, part of palm kernel oil is added, and the demand for the solid fat content (SFC: 53+/-2 at 10 DEG G and 9+/-2 at 35 DEG C) can be met. The strip cream prepared from the composition can be used for preparing crisp products with a mixed crisping method and is good in ductility, melting palatability and expansibility, layered, crisp, delicious, convenient to prepare, capable of saving time and suitable for industrial production, and meanwhile the trans-fatty acid content can be reduced to 1.5% or lower.

The invention provides an oil composition with high water binding capacity and a preparation method of the oil composition, and belongs to the technical field of deep processing of oil. The oil composition with high water binding capacity consists of the following components in percentages by mass: 90-100% of oil and 0-5% of an emulsifier, wherein the oil comprises palm palmitin and esterified oilwhich is obtained by esterifying one or more of palm palmitin, palm stearin, soybean oil and coconut oil; and the emulsifier consists of propylene ester of fatty acids, sucrose fatty acid ester, mono-glyceride of fatty acid, diglyceride of fatty acid, lecithin and polyglycerol fatty acid ester. By selection and compounding of the emulsifier with high water binding capacity and in combination to aspecific base oil formula, the oil with high water binding capacity is prepared and is used in production of stuffing, the emulsion stability of the stuffing can be improved obviously, and problems of oil water separation and syrup precipitation are reduced; the stuffing has fine and smooth tissues, quite good mouth melting taste and wide operation temperature range; and meanwhile, the oil can beused for making stuffing products without preservatives and low trans-fatty acids.

The invention provides hot-coated fast-setting cake jam. The jam is prepared from carrageenan, konjac gum, gellan gum, pectin, white sugar, trehalose, glucose powder, sorbitol, glycerin, malt syrup, calcium lactate, potassium chloride, edible salt, hydroxypropyl distarch phosphate, concentrated juice, potassium sorbate, essence for food, citric acid, malic acid and water. The invention further provides a preparation method; the hot-coated fast-setting cake jam is prepared by mixing a prepared emulsifying colloid system and viscous mixed liquor under the condition of the temperature being 85 DEG C to 90 DEG C, and adding a mixture C solution, the essence for food and a premix D. The preparation method provided by the invention is simple; the prepared hot-coated quick-setting cake jam is directly coated on the surface of cake under the condition of the temperature being 85 DEG C; the setting time is short; the setting is fast and nutrition is locked; the appearance is crystal clear aftersetting, the taste is sweet and sour, and the melting performance in the mouth is good.

Ready-to-drink beverages comprise a significant amount of complete protein per 8 fluid-ounce serving, the proteins derived from a plant protein blend comprising a legume protein, a whole grain protein, and a dairy or wheat protein. Other components added include a sweetening component, a flavor component, hydrocolloids, and optionally maltodextrin to produce a ready-to-drink beverage with no visible sedimentation and good taste and mouthfeel. The components are subjected to a high temperature treatment step, followed by a homogenizing step. Formulations provide for source of high quality, complete protein.

The invention provides a stable aspirin taste-masking particle capable of being swallowed without water. The particle is prepared by mixing a taste-masking-layer-coated pill with a taste-modifying material, wherein the taste-masking-layer-coated pill comprises three layers of structures of a medicine core, an isolation layer and a taste-masking layer from inside to outside; and the particle is prepared by performing isolation layer coating and taste-masking layer coating on a main medicine, namely, aspirin and medicinal auxiliary materials in sequence to obtain the taste-masking-layer-coated pill, and mixing the pill with the taste-modifying material. The aspirin taste-masking particle capable of being swallowed without the water optimizes the mouth feel, well achieves the effect of masking bad smells, and improves medicine-taking compliance of patients; and the aspirin taste-masking particle can be swallowed without the water, so that the patients can swallow the particle conveniently, and the production of different specifications of aspirin taste-masking particles is facilitated.

The present invention provides triple-stuffed frozen dough and a preparation method thereof, and belongs to the technical field of food processing. The triple-stuffed frozen dough comprises 40-60% ofoil-coated dough and 40-60% of triple stuffing according to the total weight of the triple-stuffed frozen dough. The oil-coated dough comprises 50-66% of dough and 34-50% of oil shortening according to the total weight of the oil-coated dough; and the triple stuffing comprises 30-50% of bean paste stuffing, 30-50% of stuffing made of salted eggs, a soybean paste and dried meat floss and 10-40% ofmochi stuffing according to the total weight of the triple stuffing. The triple-stuffed frozen dough provided by the invention fills the blank of triple stuffing pastries in the market, greatly increases the taste richness degree of the pastry foods, and improves the product competitiveness.

The invention provides a frozen anti-aging toast slice with a long shelf life. The frozen anti-aging toast slice is prepared from high gluten flour, white granulated sugar, butter, whole milk powder, edible salt, yeast, edible salt, whey ferment powder, calcium propionate, a bread improver and the balance of water. The invention further provides a preparation method of the frozen anti-aging toast slice with the long shelf life. Through research on a formula, process steps and process conditions of the toast slice, the problem of long shelf life of the frozen toast slice is solved. The toast slice disclosed by the invention is still soft after being frozen for three months at the temperature of minus 18 DEGC or below and then unfrozen, and has the characteristics of good mouth melting property and fine and smooth internal tissues.

The invention provides a low-saturation oil and fat composition and a preparation method thereof, in particular to an oil and fat composition. The oil and fat composition contains the following components of: based on the total weight of the oil and fat composition, 1-80% of liquid oil and/or semi-solid oil and 20-99% of ester exchange oil, wherein the ester exchange oil contains the following components based on the total weight of the ester exchange oil, 25-40% of C16:0, 8-20% of C18:0 and 20-40% of C18:1, and the ratio of the content of the C16:0 to the content of the C18:0 is smaller than3; and the iodine value of the oil and fat composition is in the range of 50-60gI2/100g. The oil and fat composition disclosed by the invention is low in saturation degree, good in operating properties and good in properties of melting in mouths.