47results about How to "Improve breath retention" patented technology

The invention discloses a method for making corn steamed sponge cakes through microwaves. The method comprises the following steps of step I, taking gluten-free microwave corn steamed sponge cake rawmaterials, adding water, performing dough mixing, adding yeast, and performing uniform mixing so as to obtain corn flour paste, wherein the raw materials comprise corn submicron powder, corn pre-fermentation powder, corn pre-pasting powder and yeast, the corn pre-fermentation powder is powder obtained through the steps of fermenting the corn submicron powder and performing drying, and the corn pre-pasting powder is powder obtained through performing acidification, extrusion and puffing on the corn flour; step II, fermenting the corn flour paste; and step III, placing each corn steamed sponge cake paste of which the mass is 300-500g under microwave condition of which the microwave power is 600-1000w and the microwave time is 3-8min, and performing microwave treatment so as to obtain the corn steamed sponge cake. The corn steamed sponge cakes made by the method disclosed by the invention are fine and smooth in mouth feel, sufficient in internal moisture content, and good in elasticity, tenacity and homogeneity, and the cost is reduced. The corn steamed sponge cakes are processed and made through the microwaves, so that the processing efficiency is improved, and the method is suitablefor household and industrialized application.

The invention discloses a quick-frozen fresh-keeping deep-fried dough stick and a making method thereof and belongs to the technical field of food processing. The quick-frozen fresh-keeping deep-fried dough stick is mainly composed of, by weight, 110-120 parts of flour special for making deep-fried dough sticks, 8-10 parts of acetylated wheat modified starch, 10-15 parts of white glutinous rice flour, 60-70 parts of water, 2-3 parts of leavening agents, 0.1-0.2 part of yeast, 3-5 parts of soybean oil, 5-10 parts of edible salt, 5-10 parts of eggs and 7-12 parts of white sugar. The flour special for making the deep-fried dough sticks, the acetylated wheat modified starch and the white glutinous rice flour are adopted, so that forming of a gluten network can be promoted, strength and gluten tenacity of the deep-fried dough stick are improved, and frost crack rate of skin of the deep-fried dough stick after quick freezing can be lowered; a low-temperature quick deep-fry method and a quick freezing method are adopted to make the deep-fried dough stick, so that water content, oil content, acid value and peroxide value of the deep-fried dough stick can be lowered, and original freshness and nutrition facts of the deep-fried dough stick can be maintained furthest.

The invention relates to steamed oatmeal buns and a processing method thereof. The steamed oatmeal buns comprise the following components in parts by weight: 50 parts of wheat flour, 30 parts of oatmeal, 1-5 parts of vital gluten, 0.4 part of yeast, 0.5 part of polydextrose and 21 parts of water. The invention further provides the processing method of the steamed oatmeal buns, and the processing method comprises the following steps: carrying out steaming and microwaving to the oatmeal, making a paste, using raw materials such as the vital gluten and the polydextrose to improve the quality of the paste, and increasing the content of oat in the paste through a paste making technology and formula, so as to enable people to intake more oat while a less amount of bud is taken and effectively lower human body blood fat and blood glucose. Due to very high contents of dietary fiber and beta glucosan, the aging speed of the buns is relatively low, and decline in bun quality caused by adding a large amount of oatmeal can be avoided, namely sharp increase of hardness and sharp decrease of specific volume can be avoided; the steamed oatmeal bun is relatively white, and has an acceptable appearance. The steamed oatmeal bun adopts the combination of the formula and the process, so that the processing performance of the past is improved, the content of oat in the buns is increased greatly, the buns are added with nutrients, and the effects of lowering blood fat and blood glucose are enhanced.

The invention discloses a making method of highly-beaten liquid egg white. The making method of the highly-beaten liquid egg white includes the steps of cleaning eggs to remove surface dirt; using an egg breaker to break the eggs and separating egg white and egg yellow; timely cooling to 0-4 DEG C; adjusting pH value; heating to a required reaction temperature, adding enzymes in batch, and adjusting the pH value in reaction; and performing thermal enzyme inactivation to obtain a product when reaction is over. The making method can be used to produce high-beaten liquid egg white meeting the requirements of beating required bakery products. Eggs different in freshness can be utilized effectively to produce highly beaten liquid egg white. The making method is widely applicable to production of bakery products, especially cake.

The present invention relates to technology for supertex protein prepared from ethanol leached soy protein concentrate, and belongs to the field of texturized protein and a processing technology thereof. The technology comprises the following steps: modulating the ethanol leached soy protein concentrate with water, conducting ultrasonic pretreatment on the ethanol leached soy protein concentrate solution, mixing and stirring the ethanol leached soy protein concentrate solution with other adjuvant materials containing wheat gluten, starch, konjac flour, lecithin, sodium bicarbonate and common salt, swelling and extruding the mixture by using a co-parallel twin screw swelling extruder, and obtaining the texturized supertex protein by cutting, drying, cooling, packaging extruded products from the extruder. The supertex protein is pure white in color, obvious in filamentous tissue, good in fiber toughness, pulling force and elasticity, and mainly solve the problem that ethanol leached soy protein concentrate is not suitable for preparing texturized protein. Meanwhile, by adding proper amount of the wheat protein, composition and collocation of essential amino acids of the protein become more reasonable and more accordant with the needs of human nutrition intake.

A laminated dough having alternating layers of layer dough and shortening that can be frozen, stored, thawed in a retarder, and baked in an oven absent a distinct proofing step. The laminated dough includes vital wheat gluten of at least about 3% by weight of the layer dough. The elevated level of vital wheat gluten provides the layer dough with increased strength and gas holding capacity, which ultimately results in a higher baked specific volume than traditionally prepared laminated dough products. The elevated level of yeast increases the leavening rate during thawing, therefore eliminating the need for a distinct proofing step in a proof box before baking. Following baking, the resulting laminated dough product is similar in taste and visual appearance as a laminated dough product prepared with a traditional thaw, proof, and bake procedure. A baked product made from the laminated dough can have a baked specific volume of at least about 4 cc / g to about 6 cc / g.

The invention provides a making method and application of steamed rice cakes. The method for making the steamed rice cakes specially comprises the following steps of fermenting raw materials for making the steamed rice cakes using crushed rice flour by a dry method as a main material, adding baking powder and performing steaming. The invention also relates to the steamed rice cakes made by the method disclosed by the invention. The rice flour crushed by the dry method can be used for making the steamed rice cakes, so that requirements of the steamed cakes for rice kinds and quality can be reduced, and the puffing degree, the softness, the uniformity, the fine and smooth properties, and the surface smoothness of internal textures, blooming effect and the like of the made steamed rice cakesare greatly improved.

The invention discloses a flour improver and application thereof in bread making. The flour improver comprises the components in percentage by weight of 70-73% of soybean isolate protein culture, 20-25% of wheat bran culture and the balance of konjak powder. The additive amount of the improver in the bread making is 1-2% of the weight of flour. The dough added with the improver in bread making has high tenacity and good air holding capacity and is fermentation-resistant, the well kneaded dough has dry hand feeling and large elasticity, and the machining performance of the dough is improved; the dough is largely expanded after entering an oven and is high in stiffness and fine in tissue, a made bread has large size, good flavor and soft mouth feeling, and the softness of the bread is obviously improved.

The invention discloses a method for producing low-gluten wheat flour with medium-gluten wheat by a steam explosion technique. According to the invention, a steam explosion is carried out on medium-gluten wheat grains, the steam pressure is 1.4-2.0MPa, the steam explosion lasts for 10-60s, then the explosion is produced instantly, and the exploded wheat grains are immediately collected, and cooled by low temperature air, and dried by hot air until the water contents of the wheat grains are 12-14%. By adoption of the technical method of the invention, the wheat gluten content in wheat can be lowered, the wet gluten content is lowered from original 30-40% to 12-20%, the medium-gluten wheat can be processed into the low-gluten wheat flour and the wheat flour is high in quality, so that the problems of the current domestic low-gluten wheat flour such as insufficient production raw materials and incapability of meeting market demands are solved. Furthermore, the method for producing the low-gluten wheat flour with the medium-gluten wheat by the steam explosion technique has the characteristics of simple technology, low energy consumption, good product quality, long shelf life and the like.

The invention belongs to the technical field of food processing, and particularly relates to special flour for rice bread and a making method and application of the special flour. The special flour for the rice bread is produced through rice flour, fermentative rice flour, wheat gluten, fermentation inoculants and auxiliary materials through a specific technology. According to the special flour, the fermentative rice flour is dry flour which is formed after rice is fermented and is rich in active microbes and metabolites of the active microbes; the fermentation inoculants include Custer brettanomyces, lactobacillus plantarum, rhizopus oryzae or active dry yeast selected autonomously; the auxiliary materials include egg powder, milk powder, powdered sugar, salt, hydroxy propyl distarch phosphate, molecular distilled monoglyceride and the like. The invention further discloses a making technology of the special flour for the rice bread. The rice bread made of the special flour for the rice bread is soft in taste, good in elasticity and strong in rice fragrance, and the production process is simple.

The invention relates to a formula and a method for improving gas producing and holding capacity of raw frozen steamed bread and belongs to the technical field of food processing. A 0.6% yeast and an 0.8% compound additive are added to flour; the compound additive comprises a leavening agent, an antioxidant, an emulsifier and a thickening agent. The 0.6% yeast and the 0.8% compound additive are mixed and added to the flour, water is added, the mixture is stirred in a dough mixer at the medium speed until dough is completely expanded, and the mixture is left to stand, formed, quick-frozen at the temperature of subzero 34 DEG C and then freeze-stored at the temperature of subzero 18 DEG C. The method is simple in technology, the gas producing and holding capacity of the dough is improved obviously, the method is particularly applicable to a frozen dough system, the development of steamed bread is quick-frozen steamed bread in the future, and development of the steamed bread production towards industrialization and mechanization is made possible with the method.

The invention relates to a package material with the shock absorbing performance and is an improved air sealing body. The air sealing body comprises two outer films and two inner films, T-shaped heat-resistant blocks are arranged on the surface, facing toward the other inner film, of one of the inner films at intervals, and at least one inner film in the two inner films adopts a film containing anylon layer. The air sealing body has the advantage of preventing an air chamber from air leaking.

The invention relates to a wrapping material with shock absorption performance, and particularly relates to an improved gas sealing member. The gas sealing member comprises two outer films and two inner films, wherein strip-shaped heat-resistant blocks are arranged at intervals on the surface, which faces the other inner film, of one inner film, and at least one inner film adopts a film containinga nylon layer. The gas sealing member has the advantage that a gas chamber is prevented from leaking.

The invention relates to a packaging material with shock absorbing performance, and discloses an improved gas sealing body. The gas sealing body comprises a main body which is formed by superposing two outer films and two inner films, wherein T-shaped heat-resistant blocks are arranged on the surface, which faces towards the other inner film, of one inner film in a spaced mode; an upper heat-sealing line, a branched isolating heat-sealing line, a middle heat-sealing line, a lower heat-sealing line and a longitudinal heat-sealing line are arranged on the main body; the tops of the T-shaped heat-resistant blocks and the top of the isolating heat-sealing line are positioned above the middle heat-sealing line; the top end of the isolating heat-sealing line is lower than or flush to the top ends of the T-shaped heat-resistant blocks; and the top end of the isolating heat-sealing line is positioned within an area of the T-shaped heat-resistant blocks. The gas sealing body has the advantages of being smooth in air inflation, high in yield and capable of preventing a gas chamber form leaking gas.

The invention discloses a cereal and fruit rice cake suitable for infants to eat, and belongs to the technical field of food processing. The cereal and fruit rice cake is prepared from wheat flour, corn flour, sweet potato flour, black bean flour, rice, fruit powder, milk, butter and water. The rice cake has the advantages of being high in nutritive value, high in puffing degree, low in hardness,good in brittleness and easy to eat by infants.

The invention discloses a preparation method and application of fermentable enzymolysis oat flour. The preparation method comprises the following steps: pretreating and curing oat flour, enabling starch to generate gelatinization reaction, enabling the gelatinized starch to generate liquefaction reaction (alpha-amylase) by using compound enzyme, hydrolyzing the starch into glucose, maltose, maltotriose, isomaltose, oligosaccharide and the like, further hydrolyzing the oat powder into glucose through saccharification reaction (saccharifying enzyme), meanwhile, hydrolyzing insoluble substances in the oat powder by laccase and lipase, after filtration and drying, more easily forming a stable gluten network structure, reserving soluble nutritional ingredients in the oat, and maintaining the soluble nutrition in the oat powder, wherein the oat powder is enzymolysis oat powder, and is obtained and modified through the steps of deep enzymolysis of oat powder and the like. According to the enzymolysis oat powder prepared by the method disclosed by the invention, oat baked products subjected to fermentation processing are greatly improved in bulkiness, good in gas holding performance, moist and chewy in mouth feel and rich in unique fragrance of oat, and can be applied to production requirements of baked products such as bread and pastries.

The invention belongs to the field of interior ballistics transmitting, and particularly relates to a mixed bullet belt device containing pre-set carving grooves. The mixed bullet belt device containing pre-set carving grooves comprises a plastic bullet belt ring I, a metal bullet belt ring and a plastic bullet belt ring II, wherein the plastic bullet belt ring I and the plastic bullet belt ring II are arranged on two sides of the metal bullet belt ring; the pre-set carving grooves are formed in the plastic bullet belt ring I, the metal bullet belt ring and the plastic bullet belt ring II; andthe shapes of the pre-set carving grooves are the same, and are matched with a barrel and a rifle. The mixed bullet belt device containing pre-set carving grooves disclosed by the invention adopts the mixed bullet belt; after being heated, the plastic bullet belts on the two sides rapidly expand, so that the gaps between the bullet belt, the barrel and the rifle are reduced, and the sealing performance of the system is improved; and besides, the plastic bullet belts are firstly in contact and collision with the barrel instead of metal materials of which the intensity is large in an integratedmetal bullet belt, so that the collision damage on the inner wall of the barrel caused by vibration of cannonballs is reduced, finally, the performance of a launch system is improved, and the servicelife of the launch system is prolonged.

The invention provides a seasoning bag of allium mongolicum instant noodles and a preparation method of the seasoning bag. The seasoning bag comprises a powder bag, a sauce bag and a dehydrated vegetable bag, wherein the powder bag comprises white granulated sugar, edible salt, monosodium glutamate, raw ginger powder and black pepper powder; the sauce bag comprises palm oil, edible salt, brewed soy sauce, 1.5 + / - 0.1 g of yeast extract, sesame oil, butter, and 0.2 + / - 0.1 g of beef tallow; and the dehydrated vegetable bag comprises 1.2 + / - 0.1 g dehydrated allium mongolicum, dehydrated carrots, dehydrated cabbage, dehydrated beef granules, dehydrated winter bamboo shoots, and dehydrated Pleurotus eryngii. The preparation method comprises: preparing dehydrated allium mongolicum, dehydratedwinter bamboo shoots and dehydrated Pleurotus eryngii; determining the addition amounts of dehydrated allium mongolicum, beef tallow and yeast extract; and conducting batching, packaging, sterilizingand cooling. According to the present invention, the specific addition amounts of dehydrated allium mongolicum, beef tallow and yeast extract are determined respectively, the addition of the three specific contents endows the instant noodles with unique taste, and at the same time the flavors of other seasonings and pasta is blended, so as to make the instant noodles have various flavor types, rich aroma, mellow taste and rich sense of hierarchy.

The invention relates to the technical field of food, and particularly discloses an egg tart skin and a manufacturing process thereof, and the egg tart skin comprises the following raw materials in parts by weight: 50-60 parts of an oil core and 150-180 parts of a water skin; the water skin is prepared from the following raw materials in parts by weight: 220 to 260 parts of flour, 18 to 24 parts of sugar, 5 to 15 parts of eggs, 0.2 to 0.6 part of an emulsifying agent and 500 to 800 parts of water; the oil core comprises the following raw materials in parts by weight: 90-150 parts of flour and 200-260 parts of lard oil; the emulsifier comprises calcium lactate, sucrose fatty acid ester and distilled monoglyceride; the egg tart skin disclosed by the invention has a relatively good crisp mouth feel.

The invention discloses a high-precision water-blocking type air pressure balancing device. The high-precision water-blocking type air pressure balancing device comprises an outer shell and an adjusting assembly, wherein a cavity is formed in the outer shell, and the adjusting assembly is arranged in the cavity of the outer shell; and the adjusting assembly comprises a fixing piece, a first adjusting piece, a second adjusting piece, a first elastic piece and a second elastic piece. The brand-new device used for internal and external air exchange during storage is provided, and by arranging a membrane used for blocking water, the problem caused by the high humidity of external air is effectively solved; and meanwhile, through the arrangement of the internal structure of the device, the device is stable in operation, smooth in airflow, sensitive in action and high in precision, and thus the device is good in effect during actual use.

The invention provides a production method of brocade-ball-shaped steamed bun foods stuffed with bean paste. The production method of the brocade-ball-shaped steamed bun foods stuffed with the bean paste comprises the following steps: preparing bean paste stuffing, preparing dough sheets, preparing raw brocade-ball-shaped steamed buns stuffed with the bean paste by adopting hand shaping, carrying out fermenting, carrying out steaming, and carrying out quick-freezing so as to prepare the quick-frozen brocade-ball-shaped steamed buns stuffed with the bean paste. The production method utilizes low-gluten flour as the raw material, and comprises the steps of preparing bean paste stuffing, preparing dough sheets, preparing raw brocade-ball-shaped steamed buns stuffed with the bean paste by adopting hand shaping, carrying out fermenting, carrying out steaming, and carrying out quick-freezing so as to prepare the quick-frozen brocade-ball-shaped steamed buns stuffed with the bean paste. The bean paste stuffing is prepared by the following steps: firstly, treating the raw materials used for preparing the bean paste stuffing, wherein the raw materials comprises oranges, red beans, fine bean mash, non-dairy cream, white sugar and oil; and the oranges are treated by the following steps: clearly washing the oranges, chopping the washed oranges until the chopped oranges are 0.8-1.2cm in sizes, and then, grinding the chopped oranges into orange paste. By changing and controlling the process and technical parameters adopted for preparing the brocade-ball-shaped steamed buns stuffed with the bean paste, the produced brocade-ball-shaped steamed buns stuffed with the bean paste are rich in product color, variety and nutrition, free of wrinkling or collapse, and free of bubbles on the product surfaces; moreover, the brocade-ball-shaped steamed buns stuffed with the bean paste are good in taste. The brocade-ball-shaped steamed buns stuffed with the bean paste and the production method thereof are great in economic and social benefits.

The invention discloses a high-precision water-blocking air pressure balance device, which comprises an outer casing with a cavity formed inside and an adjustment assembly arranged in the cavity of the outer casing, the adjustment assembly includes a fixing piece, a first adjustment piece, the second adjusting piece, the first elastic piece and the second elastic piece. The invention provides a brand-new device for internal and external ventilation during storage. By setting a diaphragm for water blocking, the problem caused by the high humidity of the external air is effectively solved. At the same time, the internal structure of the device is set to make it The operation is stable, the airflow is smooth, the action is sensitive, and the precision is high, which makes the device work well in actual use.

The invention relates to the technical field of modern agricultural and sideline product processing, and discloses a processing method of high-chewiness flour. The processing method can effectively prepare the high-chewiness flour, and the quality characteristic of processed wheat flour is improved by adding a prepared kudzuvine root powder additive. By adding the prepared kudzuvine root powder additive, the taste of a flour processed product is remarkably changed, in the wheat flower fermentation process, pores are fine and uniform, elasticity is good, the flour processed product is not sticky to teeth, amylose is prevented from dissolving out of starch particles, the content of free starch is greatly reduced, and therefore the processing performance of the flour product is improved. Theformed starch network structure has certain strength and good gas holding capacity, the fermentation volume is increased, the hardness of flour products is reduced, and the starch network structure ismore elastic, good in water holding performance and high in mechanical strength. Nutritional ingredients are also obviously improved.

The invention relates to a formula and a method for improving pore distribution and qi holding capacity of steamed rice cakes. Comprising rice water, lactic acid bacteria and yeast. The air hole distribution and the air holding capacity of the rice steamed sponge cake can be improved by adopting the following method: inoculating lactic acid bacteria into rice water for fermentation; mixing the fermentation product with sugar, yeast and water, and grinding to obtain rice milk; and fermenting the rice milk yeast to obtain the rice paste. The method is simple in process and free of other additives, the pore characteristics of the rice steamed sponge cake are obviously enhanced, the method is particularly suitable for rice fermented food, the future development direction of the rice steamed sponge cake is the instant rice steamed sponge cake, and the method makes industrial and mechanical development of rice steamed sponge cake production possible.

The invention discloses a method for improving quality of whole-wheat biscuit. The method includes: endo-xylanase, vital wheat gluten and Arabic gum are added in a manufacturing raw material of the whole-wheat biscuit to be made into the whole-wheat biscuit. Based on the weight of whole-wheat powder in the whole-wheat biscuit, adding proportion of endo-xylanase, vital wheat gluten and Arabic gum is 0.01-0.05%, 1-5% and 0.1-5% sequentially, preferentially is 0.025-0.035%, 0.5-1.5% and 1.5-2.5%. The method for improving the quality of the whole-wheat biscuit can remarkably improve quality and flavor of whole-wheat soda biscuit, evaluation indices of various qualities of the manufactured biscuit is very excellent, flavor is special, wheat-flavor is rich, taste is crisp, and texture is fluffy. The method is simple and easy to operate and low in cost and has wide market application prospect.