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.

The invention discloses a low-trans acid modified oil and fat composition and a preparation method thereof, and belongs to the technical field of oil and fat deep processing. The low-trans acid modified grease composition is obtained through raw material oil transesterification. The raw material oil comprises at least two components of 0 to 50% of soybean oil, 0 to 95% of stearic palm oil, 0 to 100% of palmitin palm oil, 0 to 80% of beef tallow and 0 to 50% of coconut oil, wherein the sum percentage of the components is 100%. After the transesterification is conducted on the raw material oil, the position of fatty acid at the triglyceride is rearranged, the low-trans acid modified oil and fat composition with the ideal solid fat content characteristics at the relative temperature is obtained, the melting point of the modified oil and fat composition is close to human body temperature, ductility, whipping property and durability after whipping are optimized, the trans-fatty acid content of the composition is reduced to be smaller than 1.0%, healthy oil and fat raw materials with the low trans-fatty acid content is provided for margarine, and development of oil and fat industry is facilitated.

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.

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.

The invention discloses a baking-resistant oil-in-water type Caska sauce and a preparation method thereof. The sauce comprises the following raw materials by mass percentage: 30-50% of water, 10-35% of syrup, 2-10% of modified starch, 5-10% of edible vegetable oil, 2-10% of white granulated sugar, 2-8% of milk powder, 0.2-2% of protein, 1-5% of whey powder, 0.05-3% of an emulsifier, 0.02-2% of edible gum, 0.01-0.2% of beta-carotene, and 0.008-0.0015% of food flavor. The method adopts the synergistic use of protein, edible glue and starch, so that the obtained product has good baking resistanceand good application effect in bread, as a surface decoration, the product is not foamed and fractured after high-temperature baking, and as a stuffing material, the product does not collapse. The baking-resistant oil-in-water type Caska sauce of the invention has smooth and delicate taste, good mouth-forming property and good flavor. The baking-resistant oil-in-water type Caskada sauce of the invention has low oil content and conforms to the healthy eating concept of the consumer. Under the condition of low oil content, the prepared Caska sauce tastes refreshing and smooth.

The invention discloses a coated sandwich cake and a preparation method thereof. The coated sandwich cake is a cold-processed cake processed by taking eggs, wheat flour, white sugar and the like as main raw materials, adding grease, milk powder, an emulsifier and other auxiliary materials, and carrying out procedures of flour beating, flour injecting, baking, demolding, cooling, slitting, core injecting, shaping, coating, drawing, cooling, packaging and the like. The coated cake produced by the invention has high environment adaptability. Through scientifically designed coating and filling slurry formulas, the good mouth melting property of the chocolate coating is ensured, and the coating and the filling are prevented from melting under the conventional logistics transportation and storage environment conditions.

Nutritional compositions are described that include a casein compound that includes micellar casein, a vegetable oil, a sweetener, and an acidity regulator, among other ingredients. The nutritional compositions may be used as beverage creamers, such as coffee creamers. Also described are methods of making nutritional compounds that include micellar casein.

Provided is a powdered fat and / or oil composition for creams, containing a fat and / or oil composition in a powder form wherein the fat and / or oil composition contains: 65 to 99% by mass of a XXX triglyceride having fatty acid residues X, each with x carbon atoms, at positions 1 to 3; and 35 to 1% by mass of one or more types of X2Y triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX triglyceride, provided that a total triglyceride content is 100% by mass, where x number of carbon atoms is an integer selected from 8 to 20, and y number of carbon atoms is each independently an integer selected from x+2 to x+12 and satisfying y≦22.

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 cooking-free mochi and a preparation method thereof. The wrapper of the mochi is composed of oil, sorbitol, white granulated sugar, pregelatinized glutinous rice powder, glycerol, acetylated bis starch adipate, sodium alginate, maltodextrin, starch sodium octenylsuccinate, glycerol monostearate, carrageenan, an acidity regulator, food flavors, a food preservative and water. The wrapper of the mochi can still keep favorable clustering property and extensibility after being quickly stirred, has soft and waxy mouthfeel, and has better mouthfeel after being refrigerated. The wrapper can keep the stable emulsion system under the oil content of up to 35%. The method saves the complex procedure of heating and cooling, further simplifies the production procedure, greatly shortens the production time, and is more suitable for continuous production.

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 relates to the technical field of foods and particularly relates to a cold chain chocolate and a preparation method thereof. The cold chain chocolate is characterized in by being prepared from the following raw materials: 100 kg of chocolate, 30kg of unsalted butter, 5kg of oligosaccharide liquid, 4kg of foreign wine with the alcoholic strength of above 40 degrees, and 1kg of cocoa powder, wherein the oligosaccharide liquid is a oligosaccharide aqueous solution formed by mixing Isomaltose hypgather and water in weight percentage of 1:1. Compared with the prior art, the product prepared by the method provided by the invention is rich in emulsion and moisture, has better melt-in-the-mouth characteristic and ensures the best flavor and taste by the requirements of cold chain production, storage and transport and marketing; in addition, the original production of the chocolate needs a casting moulding method while the preparation method of the chocolate in the invention can be used for obtaining a space pattern by pressing dies, and thus the purpose of continuous production and molding by using one die can be realized.

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 discloses pea and bean puffed foods, and belongs to the field of foods. In accordance with the problem that puffed foods made by using soybeans as raw materials are rigid in mouth feel,the pea and bean puffed foods are prepared from the following raw materials of soybeans, corn and peanuts. According the raw materials adopted by the pea and bean puffed foods disclosed by the invention, the corn and the peanuts are added innovatively, wherein the corn is added, so that the starch is increased; protein in the soybeans can be dispersed in the starch, and puffing is easy to perform;the peanuts are high in oil content, and contain massive unsaturated fatty acids, while the soybeans and the corn are high in fiber substances to enable the puffed foods to be crude in mouth feel, after the peanuts are added, on one hand, the pea and bean puffed foods can be fine and smooth in mouth feel, and on the other hand, the beany flavor of the soybeans can be concealed,. The corn and thepeanuts are added, so that the pea and bean puffed foods are crisp in mouth feel.

A production method of coated nut meat comprises the steps of S1, preparing coating formula powder; S2, coating; S3, baking: a rocking furnace comprises a furnace body, rectangular penetrating openings are formed in the two sides of the furnace body, a tray vertically penetrates through the penetrating openings, a rocking supporting mechanism is arranged at the bottom of the tray, the rocking supporting mechanism is used for driving the tray to swing in a reciprocating mode, the outer end of the bottom surface of the tray is rotationally connected with a swinging support mechanism, and the inner end of the bottom surface is connected with the swinging support mechanism through a retracting mechanism; s4, seasoning; and S5, drying. In the production process of the coated nut meat, the coating is easier to form, so that the coating forms a support structure similar to a spider web shape, and the coating is looser, tastes crisp and good and is not easy to shell; the wrapped nut meat is good in mouth melting property, and the fragrant taste of the nut meat can be reserved.

The invention discloses a sandwiching cream which is prepared from the following raw materials in parts by weight: 20-70 parts of cocoa butter replacer, 0-30 parts of margarine, 0-20 parts of plant oil, 10-40 parts of white granulated sugar, 10-20 parts of glucose powder, 5-30 parts of maltodextrin, 5-20 parts of whole milk powder, 0.2-1.5 parts of table salt, 0.2-0.5 part of milk flavor, 0.2-0.5 part of cream flavor, and 0-0.3 part of an artificial food coloring. The prepared cream can be rapidly molded after being sandwiched, bad appearance of a product caused by overflowing of the cream is reduced, and the state after the product is sandwiched is improved; the obtained cream has relatively good melt-in-the-mouth property, and a fragrance is presented quickly; the cream contains a part of grease with low melting point, can reduce the production cost while maintaining the mouthfeel; and moreover, the obtained cream is delicate in taste, and is smooth and shiny.

The present invention relates to a quality improver for a deep-fried food, characterized in that the quality improver comprises a polysaccharide powder having an average particle size of 20 μm or less; a frying powder and a frying food comprising the quality improver; and a deep-fried food prepared by cooking using the quality improver or the frying powder.

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 discloses lemon-flavor sandwich butter which is made of raw materials comprising, by weight, 20-70 parts of cocoa butter substitute, 0-10 parts of margarine, 0-20 parts of vegetable oil, 10-40 parts of white sugar, 10-20 parts of glucose powder, 5-30 parts of maltodextrin, 5-20 parts of whole milk powder, 0.2-1.5 parts of salt, 0.5-1 part of lemon flavor, 0.1-0.5 part of citric acid, 0.1-0.3 part of malic acid and 0-0.3 part of food coloring. Compared with conventional butter, the lemon-flavor sandwich butter has the advantages that the butter can be rapidly molded after being sandwiched, spilling of the butter resulting in poor appearance of a product is reduced, and the state of the product after being sandwiched is improved; the butter produced with the method is good in melting performance of the butter and rapid on fragrance presentation; part of grease low in melting point is contained in the butter, so that taste is kept, and production cost can be lowered; the butter is exquisite in texture and smooth and lustrous.

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 is suitable for the technical field of food, and provides a grease composition for non-dairy creamer, the non-dairy creamer as well as a preparation method and application of the non-dairy creamer. The grease composition for the non-dairy creamer comprises ester exchange palm oil and further contains or does not contain at least one of fractionated palm oil, palm kernel oil and fractionated palm kernel oil. The trans-fatty acid content of the grease composition provided by the invention is less than 1%, the OSI value is greater than 12h (120 DEG C, 20L / h), the melting point is 25-40 DEG C, and the total volatile aldehyde substance content is less than 2%. The grease composition provided by the embodiment of the invention adopts the palm oil, the palm kernel oil and the fractions thereof as main raw materials, can replace hydrogenated soybean oil, has better mouth melting property, has the same special taste and flavor as the hydrogenated soybean oil, can be widely applied to milk tea and vegetable protein beverage products, and does not generate the palm oil flavor; the milk tea is light in brewing flavor and refreshing in taste.

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 gel 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 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.

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.