39results about How to "Improve the whipping effect" patented technology

The invention discloses artificial zero-thans fatty acid cream which is simple in production process, good in taste, good in fermentation and resistant to storage and a preparing method thereof. The preparing method includes the following steps that oil phase is prepared; after natural coconut oil, palm stearin, shea butter and pomegranate seed oil are evenly mixed, double glycerate, lecithin and vitamin E are added to the mixture, the mixture is heated till the grease is totally melt, and the mixture is evenly mixed for use; water phase is prepared, wherein milk powder and salt are added to deionized water to be fully stirred, and the mixture is made to be totally dissolved to be the even water phase for use; the oil phase and the water phase are added to an emulsification tank to be emulsified according to the weight ratio of 8:2, meanwhile ascorbic acid palm ester is added to the mixture, stirring is conducted while the ascorbic acid palm ester is added, the emulsifying temperature ranges from 62 DEG C to 65 DEG C, and the time ranges from 30 min to 33 min; the emulsified lactescence is placed into a shock cooling kneading machine, cooling is conducted while kneading is conducted, the kneaded lactescence is cooled and formed, and artificial cream products are obtained.

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.

A pasteurization or sterilization process reduces fouling of a food or beverage composition containing protein during the heat treatment. An antifouling agent is added to the food or beverage composition that is selected from hydroxypropylcellulose (HPC) with a hydroxypropyl molar substitution of greater than 3.0 and a weight average molecular weight (Mw) as measured by SEC of greater than 350,000 Dalton, methylhydroxypropylcellulose (MHPC) with a methoxyl content of greater than 17 % and a hydroxypropyl content of greater than 3 %, methylcellulose (MC) with a methoxyl content greater than 17 % and a viscosity in water at ambient temperatures and a concentration of 2 % of greater than 1,000 cps, or mixtures thereof, This food or beverage composition is then heated in a first heat exchanger at a temperature between 50 and 100 DEG C for a time of from about 2 seconds to 30 minutes for pasteurization or it is further heated to sterilization temperatures before being packaged out or further processed. The improvements of this process is that the heat exchangers are fouled at least 10 % by weight less or run-time increased at least 10 % as compared to when heat-treating a similar food or beverage composition without the antifouling agent.

The invention discloses high-protein non-dairy cream and a preparation method thereof. The high-protein non-dairy cream is composed of the following components in percentage by weight: 22%-26% of sugar, 10%-18% of vegetable fat, 1%-4% of milk protein concentrate, 1%-3% of soy isolate protein, 0.6%-1.8% of emulsifier, 0.2%-1.2% of thickener, 0.01%-0.5% of stabilizer, 0.1%-0.5% of salt and 0-0.5% ofedible essence and the balance of water. The milk protein concentrate and the soybean protein isolate are combined with the vegetable oil, so that the high-protein non-dairy cream has high protein, and meets diversified taste requirements on the market. The high-protein non-dairy cream prepared by the preparation method disclosed by the invention is good in whipping performance; the whipped creamis relatively good in stability, and after being refrigerated overnight, the whipped cream has no pores or surface cracks, and maintains favorable smoothness, glossiness, hardness and viscosity.

The invention discloses a processing method of margarine, and is direct at improving parameters in refining process of tea oil, optimizing the remain quantity of anti-oxidizing components in the tea oil and getting rid of dependency on conventional synthetic anti-oxidants, thereby improving smear-ability, stability and mouth feel of the margarine and improving food safety.

The invention discloses watery cream with low cholesterol, a preparation method thereof and a beta-cyclodextrin recycling method. The preparation method of the watery cream comprises the following steps: carrying out cross-linking reaction on beta-cyclodextrin under the action of adipic acid to obtain cross-linked beta-cyclodextrin; uniformly stirring and mixing homogenized and sterilized watery cream and the cross-linked beta-cyclodextrin under the temperature of 30-50 DEG C at the stirring speed of 850-1,500rpm; and diluting by a factor of 0.5-2 with water, and carrying out centrifugation and deslagging to obtain the watery cream. The beta-cyclodextrin recycling method comprises the following steps: uniformly mixing acetic acid, isopropyl alcohol and the cross-linked beta-cyclodextrin absorbing the cholesterol, carrying out ultrasonic treatment, stirring and centrifugation. The watery cream prepared by using the preparation method has the advantages that the content of the cholesterol is very low, the quality is stable, and the whipability is good; due to use of the beta-cyclodextrin recycling method, the recycling utilization rate of the beta-cyclodextrin is increased.

The invention relates to a stirring cup body and a cell wall breaking machine. The stirring cup body is arranged on a host engine of the cell wall breaking machine; a stirring knife is arranged on the inner side face of the bottom wall of the stirring cup body; a plurality of turbulence ribs are integrally connected to the inner side face of the sidewall of the stirring cup body; the turbulence ribs are bumps which are defined as the sidewall of the stirring cup body sinks towards the direction of a central axis of the stirring cup body; the plurality of turbulence ribs are represented as linear structures and are longitudinally distributed on the inner side face of the sidewall of the stirring cup body; and the ratio of longitudinal length of the turbulence ribs to height of the turbulence ribs, which protrude the inner side face of the sidewall of the stirring cup body, is at 0.67-100. According to the stirring cup body provided by the invention, since the ratio of longitudinal length of the turbulence ribs to height of the turbulence ribs, which protrude the inner side face of the sidewall of the stirring cup body, is at 0.67-100, the stirring cup body, in a process of stirring and beating food materials, is higher in grinding efficiency, so that stirring performance is enhanced.

The present invention proposes an improved fully automatic homogeneous aerated beating machine, which includes a beating device for beating a mixture. The beating device includes a storage device for accommodating the mixture and a beating device for beating the mixture; An accommodating chamber, the beating device is arranged in the first accommodating chamber; the beating device includes an inflating mechanism for inflating the mixture, and the inflating mechanism includes an inflating part for outputting gas to the mixture. The present invention inflates air in the first accommodating cavity through an inflating mechanism arranged in the first accommodating cavity, so that the mixture passes through the first accommodating cavity, and after the mixture passes through the feed hole, the mixture is separated and has a Dispersion, the inflatable nozzle sprays air in the gap between the mixture, and has a certain impact force to make the gas form a turbulent flow in the mixture, which impacts the mixture and sends it to achieve the effect of stirring and sending, increasing the gas content in the mixture and at the same time large Greatly improve the sending efficiency and sending effect, and improve production efficiency.

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 invention relates to a bottom plate of a trampoline-type bamboo-weaving fiber table tennis bat, which is a composite plate synthesized by multi-layer materials. The bottom plate comprises a central thick plate layer provided with longitudinal texture natural woodiness and located in a center layer surface, thin plate layers with transverse texture natural woodiness are respectively fixed on the upper surface and the lower surface of the thick plate layer, the thick plate layer and the thin plate layers on the upper surface and the lower surface of the thick plate layer form a composite type core plate layer, penetrating holes are uniformly arranged on the composite type core plate layer, 1-4 natural bamboo-weaving fiber layers which are crisscross covered are respectively fixed on the upper surface and the lower surface of the composite type core plate layer with the penetrating holes, an upper panel and a lower panel with the longitudinal texture natural woodiness are respectively fixed on the outer surfaces of the upper bamboo-weaving fiber layer and the lower bamboo-weaving fiber layer, and a bat handle is provided with an inner core hollow cavity. The invention has the advantages of non-distortion, light weight, long service life, low cost, favorable ball control effect, powerful bounce, high batting speed and strong hitting effect, satisfies environmentally-friendly requirements, complies with the specifications of International Table Tennis Federation and is suitable for various playing methods, such as short court, middle court, quick attack, arc rotation, and the like.

The invention discloses a cream which contains 20-45% of fat, 1-3% of protein, 0.1-0.55% of stabilizer, 0.05-0.35% of emulsifier, 0.005-0.15% of buffer salt and the balance water, and the percent is the weight percent of each component in the total weight of the cream. The invention further provides a making method of the cream. The making method can overcome the defects of short shelf life, strict preservation conditions and further limitation of the sales regions of the cream prepared by the conventional method, and the invention provides the cream and the making method thereof by improvingthe formula and the process of the cream. The cream produced and prepared by the method can be stored at room temperature, the use is convenient and fast, and the shelf life is long, thereby being suitable for long-distance transportation and being conductive to construction of a national sales network; meanwhile, the cream product has the advantages of uniformity, stability, no water separation,good whipability and thermal stability, thereby being applicable to making egg tarts, candies, cakes or cream soup.

The invention discloses an aloe vera gel protein sugar with osmanthus taste, which comprises the following components in parts by weight: fresh leaves of aloe vera, spirulina polysaccharide, fucoidan, alkaline defatted rice bran protein, malic acid, oligomeric Galactose, ginseng honey, agar, osmanthus powder, heat-resistant gluten superfine powder, menthol, etc. The invention uses low-temperature blanching to effectively ensure the retention of active ingredients in the aloe vera during the preliminary treatment process. In the process of making protein sugar, the heat-resistant gluten superfine powder is first used for effective functional ingredients including aloe vera, osmanthus powder and plant polysaccharides. Dispersion and heat-resistant modification are carried out, and coating treatment is adopted, and then added to the cooled sugar solution, which effectively avoids the nutritional loss of aloe caused by the later sugar production process, and ensures the pure taste of osmanthus. The present invention adopts aloe vera extract, sweet-scented osmanthus powder, plant polysaccharide, etc. as functional components, and is combined with alkaline defatted rice bran protein, which has a very good effect of calming the nerves and nourishing the brain, and ensures the taste of the product.