97results about How to "Improve textural properties" patented technology

The invention provides a whole-oat hypolipidemic functional fine dried noodle and a production method thereof. According to the invention, the preprocessed whole oat flour is acquired according to the steps of preparing flour, stabilizing, pre-curing and finely smashing, and then the technologies, such as, formulation optimization, vacuum dough kneading and special rolling, are adopted for increasing the oat additive amount while guaranteeing the organoleptic quality of the fine dried noodle. The oat functional fine dried noodle is prepared from the following raw materials in parts by weight: 10-100 parts of preprocessed whole oat flour, 0-90 parts of wheat flour, 0-10 parts of high-activity gluten powder, 1-3 parts of salt, 0-3 parts of edible glue, 0-3 parts of soda and 0-3 parts of additional starch. According to the invention, under the condition of adding no any additives, 100% oat functional fine dried noodle product is produced, the quality is natural, the functional fine dried noodle belongs to dietary nutrition healthy food and has more obvious effects of reducing blood fat and restraining fat and an excellent staple food choice is supplied for the hyperlipidemia and obese patients.

The invention relates to a preparation method of coarse rice whole grain texture rice. A single screw extruder is adopted, and an improved extrusion technology is applied, so that coarse rice powder forms gel under the conditions of low temperature and high pressure, wherein the improved extrusion conditions are as follows: mixing and preheating are carried out in a first region at the temperature of 40-60 DEG C, extrusion transportation is carried out in a second region at the temperature of 50-70 DEG C, pregelatinization is carried out in a third region at the temperature of 95-115 DEG C, gelatinizing and cutting are carried out in a fourth region at the temperature of 75-95 DEG C and high pressure fusing is carried out in a fifth region at the temperature of 65-85 DEG C, and the rotating speed of a screw is 16-18rpm; cutting is carried out by virtue of a rotary cutter, pelletizing is carried out again, aging is carried out for 3-5 hours in a constant temperature constant humidity environment with the temperature of 35 minus or plus 5 DEG C and the relative humidity of 80+/-5%, then drying is carried out at the temperature of 40-60 DEG C until the moisture content of the whole grain texture rice is 12-13%.edible quality of the prepared whole grain texture rice is greatly improved compared with the coarse rice raw material, the whole grain texture rice has good taste similar to high milled rice, and the storage stability of the whole grain texture rice is obviously improved compared with the coarse rice raw material.

The invention discloses a production method of a tea flavor type boiled salted duck. The method comprises the following steps: by taking a clean duck as a raw material, adding materials, namely white granulated sugar, table salt, anises and the like; and carrying out steps of dryly pickling, marinating again, smudging and cooking to obtain the tea flavor type boiled salted duck. The produced boiled salted duck has the characteristics of stable color and luster, light tea faint scent and compact tissues and the like due to a unique production process; and phenomena of a traditional sauce marinating process that salt and color are not stable, and the mouth feel and the tissues are diverged are avoided.

The invention provides a production method of whole oat flour and a production method of noodle preblending powder from whole oat flour, and belongs to the field of processing of grains. The production method comprises the following steps of cleaning oat raw materials; preparing the whole oat flour; performing stabilization on the whole oat flour; precooking the stabilized whole oat flour; performing superfine comminution on the precooked whole oat flour so as to prepare the finished products of the whole oat flour; mixing the prepared whole oat flour with wheat flour, vital wheat gluten and the like to make preblending powder, wherein the formula of the preblending powder comprises the following components in parts by weight: 10-100 parts of pretreatment whole oat flour, 0-90 parts of wheat flour, 0-10 parts of high-activity gluten flour, and 0-3 parts of exogenous starch. The made whole oat flour and the preblending powder thereof completely reserve nutrient components of beta-glucan, pentosan, resistant starch, a dietary fiber polyphenol compound and the like in oat. The prepared whole oat flour and the preblending powder can be directly made into functional noodles with high whole oat flour content and other flour products under the condition that any additives are not added. The whole oat flour and the noodle preblending powder have the effects of reducing blood sugar and reducing blood fat.

The invention discloses a processing method for improving quality of pork sliced ham. The processing method is characterized by comprising the steps of: thawing freezing-stored pork hindquarter, cutting, trimming, injecting, tenderizing, interval-tumbling for 6-10h, canning, smudging, steaming and cooking, cooling, slicing and vacuum-packaging. The pork sliced ham prepared by adopting the processing method has the characteristics of little steaming and cooking loss, small squeezing water loss rate and sterilization water loss rate, and good water holding capacity; and because the interval-tumbling process is carried out by adopting an aspiration tumbling mode under the conditions that meat loaves are in a vacuum state for a long time in a tumbling stage and a vacuum pump vacuumizes at intervals in a suspending stage, a preserving solution is more completely and effectively distributed in a muscle structure to be beneficial to the dissolution of salt soluble protein. Compared with the continuous tumbling mode, the interval-tumbling mode has the advantages that more salt soluble protein is generated, so that the binding among the meat loaves is facilitated; and during thermal processing, a stable protein gel structure is formed, thus the texture of the ham is improved.

The invention discloses a preparation method of fried instant noodle with good brittleness and good brittleness keeping performance. The preparation method disclosed by the invention comprises the following steps of: selecting factors which obviously influence the texture of the fried instant noodle by the uniform design, researching the influence of each factor to the texture indexes of the fried instant noodle, such as the WAI (work ability index), the WSI, the volume density and the solid density, by a single factor experiment, confirming the values of the factors, and confirming the optimum preparation technology of the fried instant noodle through the response surface analysis. The brittleness and the brittleness keeping performance are taken as the indexes, and the optimum technology parameters are as follows: the frying temperature is 148 DEG C, the frying time is 62s, the water content is 50%, and the salt content is 1.8%. The preparation method disclosed by the invention can quickly and simply test the brittleness and the brittleness keeping performance of the processed instant noodle, and the fried instant noodle with good brittleness and good brittleness keeping performance processed by the preparation method has a wide and practical value.

The invention discloses a preparation method of ready-to-eat mushroom stem chips, and belongs to the technical field of deep processing of edible mushrooms. The method comprises the following steps of collecting raw materials namely mushroom stems, cleaning the collected mushroom stems, performing cutting from the middles of the cleaned mushroom stems, putting the cut mushroom stems in boiling water containing a seasoning bag, performing cooking, performing cooling, performing draining, then putting the drained mushroom stems in a maltodextrin solution containing preserving materials, performing auxiliary low-frequency ultrasonic wave impregnation, then putting the impregnated mushroom stems in a freezer, and performing prefreezing; and then transferring samples in a vacuum freeze drying machine, performing freeze drying according to a specific freezing curve, performing spraying with fat for seasoning, and then performing packaging. Compared with a conventional technology, the preparation method disclosed by the invention can improve the organoleptic quality of products, the defects that conventional deep-fried chips are high in oil yield, poor in color, hard in mouth feel, and the like are overcome, waste is turned into wealth, and an operable new way is provided for comprehensive utilization of the mushroom stems.

The invention discloses high-dietary-fiber recombinant dried eggs and a preparation method thereof, and belongs to the technical field of dried egg manufacturing or food processing. The high-dietary-fiber recombinant dried eggs are prepared from egg white, salted egg white, resistant dextrin, edible gum and water as raw materials through mixing, degassing, modifying, molding, forming, baking, sterilizing and packaging. According to the method, the salted egg white and the egg white are compounded and modified, and the resistant dextrin is added, so that the high-dietary-fiber recombinant driedeggs with excellent flavor and taste are prepared, the efficient value-added utilization of the salted egg white is realized, the colors and varieties of dried egg products are enriched, and nutritional and healthy convenient leisure foods are provided for consumers.

The invention belongs to the technical field of food processing, and particularly discloses potato dried rice noodles and a preparation method thereof. The preparation method of the potato dried ricenoodles comprises the following steps of (1) preparing rice pulp: soaking rice, and performing grinding to obtain the rice pulp; (2) performing pulp material mixing: mixing the rice pulp with potato whole powder; (3) performing standing with a compounding modifier: mixing the mixed rice pulp with the compounding modifier, and performing standing, wherein the compounding modifier consists of guar gum, xanthogen, low-acyl gellan gum, disodium hydrogen phosphate, distilled glyceryl monostearate, vital wheat gluten and edible corn starch; (4) performing extrusion shaping; (5) performing ageing intwo stages; (6) flushing rice powder and performing compaction; and (7) performing low-temperature middle-humidity 6-stage baking. The invention further provides the potato dried rice noodles. The preparation method of the potato dried rice noodles is simple to operate, industrial production is easy, and the prepared potato dried rice noodles are smooth, complete, low in noodle breaking rate and bending rate, short in rehydration time and high in quality.

The invention discloses a wet method for producing whole corn flour, comprising: step 1, puffing the corn through an airflow puffing technology after removing the impurities; step 2, partially crushing the puffed corn into big corn particles, mixing with the remaining puffed whole corn, and blanching with hot water; step 3, cooling the corn, adding with sodium percarbonate and soaking the corn; step 4: washing the corn with clean water to neutral, placing the corn in a fermentation tank, and adding with lactic acid bacteria to ferment; step 5: performing the solid and liquid separation after fermentation, washing the corn with water and grinding the corn into corn flour by wet method to obtain the whole corn flour after dehydrating and drying the slurry. The method can make all the components of the corn into flour without any by-products, the obtained corn flour retains all the nutrition of the corn and has good processing performance. The food processed with the corn flour has good taste, rich nutrition, and the method has simple production process and is suitable for industrial production.

The invention provides barley green juice noodles and belongs to the technical field of noodles and preparation of the noodles. The barley green juice noodles contain the following raw materials in parts by weight: 100 parts of wheat flour, 0.5-3 parts of barley green juice powder, 40-50 parts of water and 0.1-0.5 part of an improving agent. The barley green juice noodles and the preparation method thereof provided by the invention have the benefits that the noodles take the wheat flour as a raw material, and the barley green juice powder and the improving agent are added for compounding, so that the eating quality of the noodles is improved, and the noodles are better in toughness, resistant to boil, hard to break, good in mouth feeling and richer in nutrition; the barley green juice powder as the raw material is made of barley young wheat leaves and has the efficacies of detoxifying, removing dampness, beautifying and the like; the adding quantity of the improving agent is less, andthrough the reasonable use of the improving agent, the toughness, the elasticity, the cohesiveness and the like of the noodles are obviously improved, so that the eating quality of the noodles is better.

The invention discloses a production method of interesting ready-to-eat leisure jumping shrimps. Through soft green processing techniques of performing vacuum low-heat blanching, softening shrimp shells, performing vacuum low-temperature preserving, performing quick pre-freezing, performing vacuum deep-frying and the like, crisp type dehydrated dried shrimps are prepared; through a high-pressure shaping technique and a three-dimensional uniform mixing technique, inflation type composite seasoning powder is prepared; and then recombination and shaping are performed, so that the inflation type composite seasoning powder is inlaid into crisp shrimps of which the backs are split, and the interesting ready-to-eat jump shrimp leisure foods are produced. According to the production method disclosed by the invention, running off of nutritive components of the prawns can be effectively reduced, and physical and chemical quality of products are improved; deep-frying dehydrating treatment is performed under vacuum low-heat condition, so that the flavor and the nutritional quality of the products are better; a plurality of treatment processes are all performed under the vacuum condition, so that the organoleptic quality and nutrients of the products are reserved better; and the production method disclosed by the invention has the characteristics that the technique is green and friendly, nutrients are efficiently reserved, the mouth feel experience is unique, and the production cost is controllable, and consumption hobby of nutritive healthy leisure interesting modern foods can be met.

The invention discloses yoghourt containing essential oil microcapsules, and belongs to the field of food processing. The yoghourt disclosed by the invention is set yoghourt prepared by taking fresh milk as a main raw material, adding microcapsules loaded with natural plant essential oil, and carrying out homogenizing, sterilizing, inoculating and fermenting. The yoghourt provided by the inventionis free of any thickening agent and can prevent whey from being separated out, the water-holding capacity of the yoghourt is increased, the texture characteristics of the yoghourt is improved, and the yoghourt is set yoghourt which is safe, reliable and long in storage life. In addition, the yoghourt is endowed with better aroma and taste, the nutritional value and additional value of the yoghourt are improved, and the yoghourt has a greater market potential.

The invention provides an ultrahigh-pressure production technology of natural sausage casings, and relates to the technical field of production of sausage casings. The ultrahigh-pressure production technology disclosed by the invention comprises the following steps of firstly soaking semi-finished products of sausage casings through an ultrahigh-pressure addition agent, and then performing ultrahigh-pressure re-treatment twice at an appropriate temperature. The produced sausage casings are bright and uniform in color, smooth and transparent, fresh, free from peculiar smell, and compact in texture. The ultrahigh-pressure production technology disclosed by the invention is suitable for all different kinds of sausage casing raw materials in the prior art.

The invention discloses a glutinous rice healthyfood and a preparation method thereof. The preparation method of the glutinous rice healthyfood comprises the following steps: I, soaking; II, ozone treatment; III, steaming; and IV, molding. The prepared glutinous rice healthy food is soft and glutinous in taste, convenient to store, free of preservatives and other additives, green and healthy.

The invention discloses a double-network pea protein hydrogel with high freeze-thaw stability and a preparation method thereof, and belongs to the field of food. The preparation method of the double-network pea protein hydrogel comprises the following steps: (1) dispersing pea protein in water, and fully hydrating to obtain a pea protein suspension; (2) adding polysaccharide into the pea protein suspension, and uniformly mixing to obtain a pea protein-polysaccharide mixed solution; (3) adding a glutamine transaminase solution into the pea protein-polysaccharide mixed solution, uniformly mixing, pouring into a mold, and heating and cross-linking to obtain pea protein hydrogel containing a first protein cross-linked network; and (4) dipping the pea protein hydrogel containing the first protein cross-linked network in a metal ion solution, taking out, and washing to obtain the dual-network pea protein hydrogel. The double-network pea protein hydrogel has good mechanical property, rheological property, mechanical strength, texture property and freeze-thaw stability.