41results about How to "Improve chewiness" patented technology

The invention belongs to the field of hydrogel preparation, and particularly relates to a preparation method of SA / CS / Ca < 2 + > dual-network hydrogel, an obtained product and application. The sodium alginate / chitosan / calcium ion (SA / CS / Ca < 2 + >) physical cross-linked double-network hydrogel is prepared through a semi-dissolution acidification sol-gel conversion method and an internal gel method, the hardness and chewiness of the hydrogel can be remarkably improved, and the elasticity and cohesiveness of the hydrogel can be improved; freeze-thaw stability research is carried out on the prepared SA / CS / Ca < 2 + > dual-network hydrogel, the influence of freezing temperature, thawing temperature, freezing and thawing cycle times and other conditions on properties such as gel structure, rheology, swelling rate, moisture distribution and the like is explored, and the result shows that when the freezing temperature is-80 DEG C and the thawing temperature is 4 DEG C, the gel subjected to one-time freezing and thawing cycle has good stability. Through detection and analysis, the hardness is relatively high, the elasticity and cohesiveness are also remarkably improved, the elastic modulus (G ') and the viscous modulus (G' ') of the gel are best, the swelling rate is relatively low, the free water content is relatively low, the bound water content is relatively high, and the gel structure is relatively stable.

The invention relates to the field of food technology, and discloses a phosphorus-free frozen water-retaining agent for tilapia fillets, and a preparation method and application thereof. A phosphorus-free frozen water-retaining agent for tilapia fillets is composed of the following substances in mass fractions: 0.3-0.7% sorbitol, 0.1-0.5% sodium citrate, 0.5%-1.3% soy protein isolate, and the rest is distilled water. The preparation method of the phosphorus-free frozen water-retaining agent is to take sorbitol, sodium citrate, and soy protein isolate in a container respectively, add distilled water, stir and dissolve to obtain. The phosphorus-free frozen storage method of tilapia fillets is to take the tilapia fillets and soak them in the water-retaining agent solution for 0.5-1.5 hours, take them out and vacuum pack them, and then quickly put them into a -20°C environment for frozen storage. The phosphorus-free frozen water-retaining agent of the present invention can not only inhibit the denaturation of protein and fat of tilapia during frozen storage, maintain the stability of fish fillet protein, but also improve the texture characteristics of the fish fillets, and improve the antifreeze and water retention.

The invention discloses fermented lactobacillus mucus Z-15 and application thereof in preparation of fermented bread, belongs to the technical field of microorganisms, and provides the fermented lactobacillus mucus Z-15 which is preserved in the China Center for Type Culture Collection on January 5, 2024, the preservation address is Wuhan University, Wuhan, China, and the preservation number is CCTCC NO: M2024024. The method for preparing the fermented bread comprises the following steps: mixing the fermented lactobacillus mucus Z-15, sterile water and high gluten flour, and standing to obtain sour dough; mixing with high gluten flour, kluyveromyces marxianus GY-8, white granulated sugar, salt and water, then adding butter, standing for fermentation, performing secondary fermentation to obtain bread dough, and baking to obtain the fermented bread. According to the method disclosed by the invention, the flavor of the bread obtained by co-fermentation of the lactobacillus mucus Z-15 and the kluyveromyces marxianus GY-8 is remarkably improved.

The invention discloses a special ecological fermented feed for procambarus clarkii and a production method of the special ecological fermented feed, and relates to the technical field of aquaculture fermented feeds, the fermented feed is prepared by using a crayfish feed as a fermentation substrate and fermenting with a mixed bacterial liquid; wherein the mixed bacterial liquid is prepared by adding cutinase, phytase, sodium butyrate, a fermentation accelerant and a mixed strain composed of lactic acid bacteria, bacillus, saccharomycetes and aspergillus oryzae into water. When the ecological fermented feed provided by the invention is applied to feeding the procambarus clarkia, the quality of the procambarus clarkia can be promoted to be improved while the procambarus clarkia can be ensured to have relatively good growth performance, the hardness of shrimp shells is improved while the soft shell rate of the procambarus clarkia is reduced in the aspect of shrimp shells, and the shrimp meat is tender in the aspect of the quality of the shrimp meat; the elasticity and the chewiness are improved, the meat quality is good, the eating quality is good, the market preference is favorably improved, and the breeding benefit is improved.

The invention provides an unfreezing method for optimizing the quality of skipjack meat, and belongs to the technical field of marine fish unfreezing. According to the method, conditions for unfreezing skipjack meat through hydrogen micro-nano bubble water and radio frequency are optimized by combining a single factor with an orthogonal experiment, so that an optimal unfreezing process is expected to be obtained. The soaking time, the material-liquid ratio and the hydrogen micro-nano bubble water concentration are used as single factors, the TBARS is used as a response value, and the obtained optimal unfreezing conditions are that the soaking time is 12 min, the material-liquid ratio is 1: 6, and the hydrogen micro-nano bubble water concentration is 40%. Compared with other unfreezing methods, the novel unfreezing method has the advantages that the unfreezing time is shortened, and the fish body has good water-retaining property; and oxidation of fish meat fat is inhibited in the thawing process.

The invention discloses compound recombinant rice and a preparation method thereof, and particularly relates to the technical field of recombinant rice. The compound recombinant rice comprises 35% of white rice, 35% of highland barley flour and 30% of corn flour. The preparation method of the compound recombinant rice comprises the following steps: S1, mixing and stirring 35% of white rice, 35% of highland barley flour and 30% of corn flour into a raw material; s2, adding a monoglyceride additive into the raw materials; s3, adjusting the moisture of the uniformly mixed raw materials to 34%; s4, feeding the raw materials subjected to moisture adjustment into a double-screw extruder for extrusion and granulation to obtain recombined rice; and S5, drying the prepared recombinant rice in a constant-temperature oven at 40 DEG C for 12 hours. According to the compound recombinant rice and the preparation method thereof provided by the invention, the physicochemical properties and digestion characteristics of coarse cereal recombinant rice can be influenced, and a theoretical reference is provided for developing the recombinant rice with low GI and good eating quality.

The present invention relates to a food-grade cross-linking agent with high permeability and its application. The food-grade cross-linking agent with high permeability is a pre-cross-linked oligosaccharide containing two reducing ends in a single molecule obtained by treating pre-cross-linked starch, and can improve substrate performance by reacting with amino substrates to generate Maillard reaction and acetal or hemiacetal reaction with hydroxyl substrates. The cross-linking agent is food-grade, not only has very high safety, but also has the advantages of simple preparation and strong cross-linking activity; in addition, the cross-linking agent also has high permeability, and can significantly improve the stability of cross-linked substrates, especially bulk substrates, when cross-linked.

The invention discloses a non-fried instant noodle formula capable of improving amino acid score and a preparation method thereof, and the formula comprises the following raw materials in percentage by mass: 40% of chickpea powder, 8% of vital gluten, 44% of wheat flour, 8% of foreign protein, 1% of salt and 30% of distilled water. Wherein the foreign protein is one or a composition of egg white protein and soybean protein isolate. The protein content, the essential amino acid content and the protein digestibility are effectively improved, and the amino acid score is corrected. When the addition amount of the two exogenous high-quality proteins is 2% of egg white protein and 6% of soybean protein isolate, compared with a blank sample, the content of protein in a group added with the high-quality proteins is increased by 136.24%, the content of essential amino acid is increased by 56.85%, and the PDCAAS value is increased by 72.09%.

The invention provides a micropterus salmoides feed additive and application thereof in micropterus salmoides culture, and belongs to the field of aquatic nutrition. The additive provided by the invention is composed of DHA and clostridium butyricum according to a mass ratio of 2: 1-30: 1. The invention further provides application of the additive in a largemouth bass feed and provides the largemouth bass feed, the obtained largemouth bass feed can significantly improve the growth performance and protein utilization efficiency of the largemouth bass, improve the meat quality and saturated fatty acid content of the largemouth bass, and improve the feed utilization rate of the largemouth bass. The abundance of the phylum and mycoplasma in the intestinal tract of the largemouth bass is improved, and the health level and economic benefits of the largemouth bass are comprehensively improved.

According to the instant ruditapes philippinarum food and the processing method thereof, ruditapes philippinarum is used as a raw material, and vacuum rolling, TG enzyme-ultrasonic coupling treatment, vacuum impregnation and far infrared drying and dehydration technologies are combined in the main steps of raw material pretreatment, pre-dehydration, seasoning, drying and the like. The allergen of the clam meat instant product is effectively reduced, the elasticity of the clam meat instant product is increased, the taste of the clam meat is ensured, and the clam meat instant product has certain reference significance for development of instant shellfish products.

The invention relates to tamarind polysaccharide yellow wine jellies suitable for people with dysphagia and a preparation method thereof. The tamarind polysaccharide yellow wine jellies comprise the following raw materials: tamarind polysaccharide, cane sugar, citric acid and yellow wine. Wherein the solid-liquid ratio of the tamarind polysaccharide to the yellow wine is 0.2-2.5 wt%; the solid-liquid ratio of the cane sugar to the yellow wine is 6-18wt%; the solid-liquid ratio of the citric acid to the yellow wine is 0.02 wt%-0.14 wt%. The preparation process comprises the following steps: mixing the tamarind polysaccharide, the cane sugar and the citric acid in the yellow wine, heating and stirring for a period of time, and then cooling in a mold at low temperature to form the tamarind polysaccharide yellow wine jelly. Compared with the prior art, the tamarind polysaccharide wine has the advantages that the tamarind polysaccharide and the high-quality yellow rice wine are used as the basis for the first time, a unique wine jelly form is formed through special freezing process treatment, the tamarind polysaccharide wine can be used as a beverage and a low-calorie dessert, a novel healthy diet choice is provided, and the tamarind polysaccharide wine is suitable for large-scale popularization and application. The traditional flavor and nutritional ingredients of the yellow rice wine are reserved, and meanwhile, patients with dysphagia can take and eat the yellow rice wine more easily and conveniently.

The invention discloses a low-salt cured beef pickling method which comprises the following steps: S1, trimming: trimming fresh beef to remove thick fat parts on the edges, and cutting the beef into blocks after uniformly dividing the beef; s2, pickling: compounding KCl and NaCl according to a mass ratio of 3: 7, weighing compound salt accounting for 5% of the mass of the beef, uniformly smearing the compound salt on the surface of the beef, and forcibly rolling to enable salt to fully permeate into the beef; s3, sealing and storing: sealing the uniformly smeared beef, placing the beef in a constant-humidity constant-temperature box with the temperature of 4 DEG C and the humidity of 90%, and standing and storing for 30 days; and S4, airing a finished product: taking out the pickled beef, airing the beef indoors, ensuring a ventilation condition, and airing the finished product. When the cured beef is pickled, 30% KCl can be used for replacing NaCl, so that not only can the sodium content in the product be reduced, but also the quality of the cured beef can be maintained and even improved.

The invention discloses application of ginseng leaf polysaccharide in relieving fish quality decline caused by water hypoxia, and belongs to the technical field of aquatic product culture. The ginseng leaf polysaccharide is applied to relieving fish quality decline caused by water hypoxia for the first time, and by adding the ginseng leaf polysaccharide, the problems of fish muscle oxidative damage, poor texture property, low nutritional value and the like caused by hypoxia stress can be effectively improved; the invention provides a new relieving technology for improving fish quality decline caused by hypoxia in culture, provides technical support for improving fish quality of cultured fishes under intensive culture conditions, improves freshwater fish culture benefits, and solves the problem of lack of a safe and reliable method for relieving fish quality decline caused by hypoxia in a water body at present.

The invention discloses a gluten-free Chinese chestnut steamed bun composite modifier and application thereof, and belongs to the technical field of food additives. The gluten-free Chinese chestnut steamed bun composite modifier is prepared by mixing whey protein, alpha-amylase, xanthan gum and monoglyceride, wherein the weight part ratio of the whey protein to the alpha-amylase to the xanthan gum to the monoglyceride is (15-25): (0.3-0.45): (1-2): (0.2-0.4). The gluten-free Chinese chestnut steamed bun composite modifier is used for improving the hardness, elasticity, chewiness, sensory quality and specific volume of steamed bun, and solves the problems of poor gas-holding property and difficult forming of gluten-free Chinese chestnut steamed bun.

The invention discloses a fermented mutton sausage rich in dietary fiber and a preparation method thereof, and the preparation method is characterized in that dietary fiber is added into mutton, so that intestinal flora can be improved, intestinal absorption can be promoted, and the nutritional value of the mutton sausage is improved. The preparation technology and formula of the sausage are optimized through a single factor test, the texture property of the sausage is improved, the fermentation period in the preparation process is short, the cooking loss rate is low when the sausage is processed, and the prepared sausage has good quality, compact taste, elasticity and unique flavor.

The utility model discloses a bite force measuring instrument with a T-shaped chew stick, which relates to the technical field of medical appliances, and comprises a shell, an air pressure sensor is arranged in the shell, a digital display screen is arranged on the shell, the air pressure sensor is electrically connected with the digital display screen, and the digital display screen is electrically connected with the T-shaped chew stick. A T-shaped chewing stick is arranged on one side of the shell, the surface of the T-shaped chewing stick is fixedly connected with an adapter pipe communicated with the interior of the T-shaped chewing stick, the surface of the adapter pipe is fixedly connected with a handheld pipe communicated with the interior of the adapter pipe, and the end, away from the adapter pipe, of the handheld pipe is fixedly connected with a communicating pipe; the end, away from the handheld pipe, of the communicating pipe is fixedly connected with the surface of the shell. According to the bite force measuring instrument and device with the T-shaped chew stick, the bite force of a user can be measured through the change of air pressure, so that a patient can clearly know the bite force of the patient, the strength of chewing gutta-percha can be adjusted by the patient, and invalid chewing actions are reduced.

The invention relates to the technical field of preparation of fibrous protein, and specifically to a preparation method of fibrous protein with high chewiness, comprising a cylinder, wherein a motor 1 is installed on the top outer wall of the cylinder, one end of the output shaft of the motor 1 is connected to a gear 1 through a coupling, and gears 2 are rotatably arranged on the inner walls on both sides of the top of the cylinder, the gear 1 is meshed with the gear 2, a vertical pipe 1 is fixedly connected to the bottom outer wall of the gear 1, and a vertical pipe 2 is fixedly connected to the bottom outer wall of the gear 2; the large-sized raw materials filtered and retained by the invention rotate with the vertical pipes 1 and 2, and are crushed and cleaned by blades 1, brushes and blades 2 staggeredly distributed on an arc plate, the gear 3 is linked to the annular frame by the meshing rack to rotate, thereby driving four rolling plates to rotate, and the raw materials are crushed and processed in coordination with the filter hole 2 and the distance between the annular frame and the cylinder, thereby further enhancing the stirring effect of the mixed raw materials and improving the preparation efficiency of fibrous protein with high chewiness.

The invention relates to the technical field of food fermentation, in particular to a saccharomyces cerevisiae CMRC 1S strain and application thereof. The strain CMRC 1S is separated from a traditional farmyard old manure sample in Henan region, has relatively strong protease production and aroma production capabilities, is excellent in fermentation performance, and is an excellent strain for preparing a leavening agent for production. The saccharomyces cerevisiae strain is added as a leavening agent to prepare the fermented flavored dried meat slices, degradation of protein in meat and formation of flavor are promoted, and the problems that traditional dried meat slices are hard in taste and poor in chewiness are solved; various volatile flavor and taste substances generated by fermentation improve the flavor quality of the dried meat slice, so that the overall acceptance of the product is remarkably improved, and the saccharomyces cerevisiae CMRC 1S has huge potential for producing the fermented flavor dried meat slice.

The invention provides a pickling method of a meat product. The pickling method comprises the step of pickling the meat product by adopting a pickling solution containing potassium chloride and fucoidin. According to the invention, the use of table salt is avoided, and the sense organ and texture quality of the pickled meat product are improved.

The invention discloses a preparation method of a high-oil-phase solid plant-based fat analogue, which comprises the following steps: adding hydrophobic modified chitosan gel into a soybean protein isolate solution, then adding linseed oil and transglutaminase into the homogenized mixed solution, carrying out enzymatic crosslinking, and then putting into a calcium chloride solution for ionic crosslinking. According to the preparation method disclosed by the invention, a network structure is formed by carrying out enzyme induction on soybean protein isolate, and a double-network structure is formed by introducing hydrophobic modified chitosan microgel through ionic crosslinking and is used as a structural framework, so that the technical bottleneck that a stable three-dimensional network is difficult to form by traditional emulsion gel under a high-oil-phase condition is successfully broken through; the obtained fat analogue shows a highly compact and uniform microstructure, key texture parameters such as hardness, adhesion and chewiness of the fat analogue are remarkably improved along with structural optimization, high unification of high oil phase load and high-strength texture is realized, and solid taste and morphological stability of animal fat can be truly simulated.

This invention relates to the field of noodle processing technology, specifically to a type of buckwheat noodle and its preparation method. The raw materials for this noodle include sweet buckwheat flour, bitter buckwheat flour, quinoa flour, and yam flour, with the addition of gallic acid, chili straw ash extract, and appropriate amounts of salt, sodium bicarbonate, and warm water. All raw materials undergo screening and processing, and the chili straw ash extract is prepared according to a specific process. The preparation method includes eight steps: raw material pretreatment, dough mixing, proofing, rolling and cutting, pre-drying, steaming and shaping, cooling and drying, and packaging and storage. The process parameters for each step are optimized. This invention uses a combination of gallic acid and chili straw ash extract as a natural improver to solve the problems of poor elasticity, easy breakage, and mushy soup production in buckwheat noodles. It combines various grain flours to achieve nutritional balance, a chewy texture, and no chemical additives. The process is simple, suitable for industrial production, and effectively extends the shelf life.

The application provides a wheat bran polysaccharide and a preparation method and application thereof in preparing frozen dough and frozen dough steamed buns, and belongs to the technical field of food. The preparation method of the wheat bran polysaccharide comprises the following steps: mixing defatted wheat bran with water and cellulase, ultrasonic extraction, taking supernatant after enzyme inactivation, and drying to obtain the wheat bran polysaccharide. The preparation method of the wheat bran polysaccharide provided by the application adopts ultrasonic-enzyme synergistic extraction method, can make the extraction rate of the wheat bran polysaccharide reach 32.55%, the purity reach 80.80%, and make the prepared wheat bran polysaccharide be capable of improving the storage stability of the frozen dough and improving the quality of the frozen dough product, such as improving the hardness, elasticity, resilience and chewiness of the frozen dough steamed buns, improving the yellowness value of the frozen dough steamed buns and reducing the redness value.

The invention discloses a production and preparation process of organic dumplings capable of being quickly cooked within five minutes. According to the production and preparation process of the organic dumplings capable of being quickly cooked within five minutes, a hundred-year inherited pure manual preparation process is adopted, only organic pork (Yumountain black) from the source area of Wengang village in Dexing City is used as a stuffing raw material, and no essence or preservative is added in the stuffing preparation period. As the stuffing adopts Yushan black variety organic pork which is slowly raised for enough years, the pork is rich in fragrance, the fat-lean ratio is thirty-seven, and the taste is fresh, tender and juicy. Potato starch is added into the dumpling wrapper formula, so that the softness and chewy taste of the dumpling wrapper are improved, and the cooking speed of the dumpling wrapper is accelerated. The weight ratio of the dumpling stuffing to the dumpling wrapper is strictly controlled to be 62: 38, so that nourishing nutrition and delicious taste are guaranteed, and the cooking speed of the dumpling stuffing is increased. The dumplings produced by the method can be cooked after being put into a pot for 5 minutes without unfreezing boiled water, are convenient and quick, simplify cooking steps, save time and cost, and accord with the pursuit of people on the cooking speed of the dumplings in modern society.

The invention relates to the field of pet food, and particularly discloses a preparation method of high-temperature-resistant synthetic roe for pets. The preparation method of the high-temperature-resistant synthetic roe for pets comprises the following steps: uniformly mixing a curdlan solution and a sodium alginate solution to prepare a wall material solution; uniformly mixing the calcium liquid, the acid liquid, the emulsifier, the suspending agent and the nutrient substances to prepare a mixed glue solution, mixing the mixed glue solution with edible oil, and shearing to prepare a core material glue solution; dropwise adding the core material glue solution into the wall material solution to react for 5-10 minutes, separating, washing, sterilizing and packaging to obtain the synthetic roe. The synthetic roe provided by the invention can be used in wet cat food, hair paste, cat strips and other pet food, and has the advantages of high-temperature sterilization resistance, elasticity maintenance, no rupture, high antioxidant energy and high mechanical strength.

The invention relates to the technical field of intelligent tooth arrangement, particularly discloses an automatic tooth arrangement method and system based on artificial intelligence, and aims to solve the problems that existing AI automatic tooth arrangement lacks biomechanics and dynamic function constraints, and efficiency and precision are difficult to consider at the same time. According to the method, the enhanced condition feature vector is generated by fusing the three-dimensional scanning data of the oral cavity of the patient, the jaw position relation record and biomechanics and mandibular motion parameters, the initial tooth arrangement scheme is output through the pre-training condition generation model, and the differentiable static mechanics and dynamic function agent model is called to obtain the quantitative evaluation index. And a multi-objective total objective function is constructed, and through gradient descent iterative optimization, overall coordination after man-machine cooperation is maintained in combination with an interactive local re-optimization mechanism. According to the method, the tooth arrangement scheme can be upgraded from reasonable form to mechanical reliability and dynamic coordination, the design efficiency and clinical safety are greatly improved, the AI decision interpretability is enhanced, and deep integration of man-machine intelligence can be helped.

This invention discloses a method for restoring the charcoal-grilled flavor of pike using a high-temperature, short-time oven baking process, belonging to the field of aquatic product processing technology. The invention employs a flameless, segmented oven heat treatment process: after thawing and cleaning, salt tumbling, low-temperature cold air drying, pre-baking at 170℃, and then short-time high-temperature baking at 270℃. This process eliminates the need for charcoal fire equipment and can be promoted in shopping malls and homes. By controlling the heat processing conditions, it fully stimulates the characteristic charcoal-grilled flavor compounds of aldehydes, ketones, and pyrazines. Verification using electronic nose, GC-IMS, free amino acids, and sensory analysis shows that the finished product is crispy on the outside and tender on the inside, with a high degree of charcoal-grilled flavor restoration and a full-bodied taste. It solves the safety and standardization problems of open-flame baking, is simple to operate and easy to mass-produce, and effectively enhances the added value of deep-processed Xinjiang pike.

This invention provides a functional feed for improving the quality of farmed large yellow croaker, belonging to the field of feed technology. The formula of the functional feed provided by this invention includes the following components: fish meal, chicken meal, Clostridium ethanol, cottonseed protein concentrate, enzymatically hydrolyzed chicken syrup, tapioca flour, wheat flour, fish oil, soybean oil, soybean lecithin, vitamin premix, mineral premix, choline chloride, calcium dihydrogen phosphate, compound vitamin supplement, compound amino acid supplement, kelp powder containing gum, ethoxyquin, antifungal agent, antioxidant TBHQ, microcrystalline cellulose, guanidinoacetic acid, 5-aminoacetic acid propionic acid, and Eucommia ulmoides leaf extract. This invention, through the combination of different formulas and components, produces a synergistic effect in reducing drip loss and cooking loss in large yellow croaker muscle, further enhancing the role of functional feed in improving quality.

The present invention discloses a ginger juice soft sweet product production method, and belongs to the technical field of soft sweet product processing, potato resistant starch, locust bean gum, monoglyceride and clear water are added into a stirring kettle, stirring and mixing are performed, heating boiling is performed, a gelatin solution is dropwise added into the stirring kettle, stirring continues, and a starch mixed solution is obtained; adding the ginger juice and the sweetening agent into the stirring kettle, sequentially adding the starch mixed solution and the lemon juice, pouring the mixture into a mold, cooling and shaping to obtain a finished product of the ginger juice soft sweets, and completing the production of the ginger juice soft sweets. The potato resistant starch and the locust bean gum are compounded with the gelatin, and the characteristics of high thermal stability and low cohesiveness of a starch and polysaccharide gel system are utilized, so that the sensory characteristics of the ginger juice soft sweet product are favorably improved, and the requirements of consumers on mouth feel are met.

The invention relates to the field of food, and particularly discloses gum-based candies capable of improving the stability of B vitamins and a making method of the gum-based candies. The invention discloses gum-based candies capable of improving the stability of B vitamins. 100 parts of gum-based candies comprise the following raw materials in parts by weight: 17.5-23.5 parts of gum-based materials, 1-4 parts of a taste masking agent, 0.023-0.028 part of B vitamin capsules, 0.1-1 part of food coloring, 1-4 parts of edible acid and the balance of a filling agent, the B-group vitamin capsule is prepared from a core material and a wall material according to the mass ratio of 1: (2.3-2.5), the core material comprises B-group vitamin, and the wall material comprises konjac glucomannan, bacterial cellulose nanofiber and glycerol according to the mass ratio of 1: (0.02-0.04): (0.2-0.3). The gum-based candy is rich in B vitamins, and the B vitamins are good in stability, long in chewing time and good in viscoelasticity.

The invention discloses a method for making pre-baked frozen bread by using lactic acid bacteria to ferment sour dough, and belongs to the technical field of food processing. The method is characterized by comprising the following process steps: (1) preparation and storage of sour dough: S10, inoculated fermentation of the sour dough; S20, enlarged culture fermentation of the sour dough; S30, preparation of the sour dough; and S40, storage of the sour dough. And (2) S50, making the pre-baked frozen bread based on the sour dough: uniformly mixing the sour dough with other ingredients, kneading dough, forming, fermenting, baking, packaging, freezing and re-baking. According to the method for making the pre-baked frozen bread by using the sour dough fermentation technology, the flavor characteristics of the pre-baked frozen bread are effectively improved, the tissue structure and freshness of the bread are remarkably improved and the aging rate is delayed through the generation of lactobacillus fermentation metabolites including organic acids and flavor compound precursors (free amino acids) in the sour dough.