65results about How to "Increase chewing" patented technology

A nutrient steamed bun powder pre-mixed with whole-wheat germs and soybeans comprises main material and auxiliary material. The main material comprises the following components by weight in percent: 75-85% of wheat basic powder, 7-12% of bran powder, 4-6% of wheat germ meal, 2-5% of air suction powder and 1-3% of soybean meal. The auxiliary material comprises swallow brand high-sugar dry yeast, white granulated sugar and baking powder; and the swallow brand high-sugar dry yeast, the white granulated sugar and the baking powder are 1%, 3% and 1% of the weight of the main material. The flour enhances the nutrient substances which human bodies lack while having all nutrient substances of the wheat grains. The steamed bun powder has good quality, good taste, full fillet and bean fragrance. The shelf life of the product is greatly improved via drying the germs and the bran.

The invention discloses a marinated mushroom making method. The method comprises the following steps: carrying out enzymatic hydrolysis of a main raw material fresh edible shiitake mushrooms by using three composite enzymes comprising cellulase, neutral protease and 5'-phosphodiesterase to obtain a crude enzymatic hydrolysis liquid; and rehydrating dry shiitake mushroom stems through using the crude enzymatic hydrolysis liquid, inoculating molds for fermenting the mushroom stems, mixing, marinating, frying, cooling, carrying out vacuum packaging, pasteurizing, and carrying out air drying cooling to obtain marinated shiitake mushrooms. The making method has the advantages of simplicity and operation safety, and the marinated shiitake mushrooms prepared through the making method have the advantages of good mouthfeel, stable quality and eating convenience.

The invention discloses yogurt containing fermented glutinous rice and fruit granules and a preparation method of the yogurt. The yogurt comprises components of raw materials as follows: raw milk, a stabilizer, a leavening agent, a sweet substance, fermented glutinous rice and fruit granules. The preparation method of the yogurt comprises the following steps: (1), the raw milk, the stabilizer and the sweet substance are uniformly mixed to obtain a feed liquid A; (2), the feed liquid A is homogenized, sterilized, and cooled to obtain a feed liquid B; (3), the leavening agent is inoculated to the feed liquid B for fermentation to obtain fermented milk, and the fermented milk is cooled; and (4), the fermented glutinous rice and the fruit granules are added to the cooled fermented milk on line, and cold fermentation is performed after filling to obtain a product. The prepared yogurt containing the fermented glutinous rice and the fruit granules is fine, smooth, and has good rice chewing sensation, mellow and milk scent coordination, both taste of pulp and rice and nutritional values of yogurt, fruit and rice wine, fine and stable texture, good flavor, long quality guarantee period, good stability in shelf period and broader market prospect.

The invention discloses temperature-resistant frosted soft sweets. The temperature-resistant frosted soft sweets are prepared from the following raw materials in parts by weight: 6 to 12 parts of gelatin, 0.4 to 1.2 parts of pectin, 3 to 8 parts of modified starch, 0.05 to 0.5 part of gellan gum, 15 to 25 parts of malt syrup and / or maltitol, 40 to 50 parts of white granulated sugar, 3 to 10 partsof glucose and 0.5 to 2 parts of total acid, wherein the total acid is a mixture of citric acid, DL-malic acid and buffered lactic acid. After the soft sweets provided by the invention are dried, frosted layers with uniform thickness are formed on the surfaces of the soft sweets in a moisture balance period, so that improvement on the taste of the soft sweets is facilitated; after the frosted layers are formed on the surface, cut-off performance of the soft sweets is enhanced, and the soft sweets are chewed more easily, temperature resistance performance of the soft sweets is further improved,long-distance transportation in high-temperature summer season can be endured, and the stability of the soft sweets is ensured. Due to the frosted layers, barrier between nutrients and external air is formed, so that the stability of the nutrients added in the soft sweets is facilitated.

The invention discloses a method for preparing a whole-grain nutritional breakfast food. The method comprises the following steps: (1) preparing corn, brown rice, sticky rice, black rice, wheat germ, whole wheat, a malt extract, a peanut kernel, beans, sesame, white granulated sugar and milk powder according to the ratio; (2) preprocessing raw materials; (2-a) puffing the corn, the brown rice, the sticky rice, the black rice and the wheat germ to obtain puffed rice after mixing; (2-b) crushing the whole wheat to obtain whole wheat flour, adding the malt extract and water to the whole wheat flour, stirring to obtain slurry, tabletting and drying the slurry to obtain maize flakes; (2-c) frying the peanut kernel, the beans and the sesame, and then spraying an antioxidant solution, mixing and grinding the white granulated sugar, the peanut kernel, the beans and the sesame to obtain mixed powder; (3) mixing, evenly mixing the puffed rice, the maize flakes, the mixed powder and the milk powder. The whole-grain nutritional breakfast food prepared by the method is comprehensive and balanced in nutrition, and has good mouthfeel and food safety.

Health care nutrition powder comprises main material and auxiliary material. The main material comprises, by weight, 30%-40% of wheat powder, 30%-40% of buckwheat powder, 10%-20% of corn powder, 3%-8% of sorghum powder and 5%-10% of barley powder, and the auxiliary material comprises, by weight, 2%-4% of walnut powder, 2%-4% of sesame powder and 3%-3% of soybean powder. The health care nutrition powder is scientific and reasonable in formula matching, easy to produce and manufacture, and abundant in nutrition, the main material and the auxiliary material are packed in a separated mode, and the walnut powder, the sesame powder and the soybean powder in the auxiliary material are respectively processed, smashed and packed in a separated mode. According to types of food manufacture or requirements of eaters, various auxiliary materials are added simultaneously and wholly, alternatively, one or two of the walnut powder, the sesame powder and the soybean powder can be chosen to be added, and use is convenient.

The present invention provides a method for producing a milk drink added with fruit vegetable fiber. The milk drink comprises the following components: milk, fruit vegetable fiber material, stabilizing agent, sugar and water. The method for producing the milk drink comprises the following steps: 1. preparing the milk liquid base stock: mixing the fermented or unfermented milk, stabilizing agent, sugar and appropriate amount of water to uniform, adjusting the acidity degree according to requirement for obtaining the milk liquid base stock and homogenizing the milk liquid base stock; 2. preparing the fruit vegetable fiber material liquid: mixing the fruit vegetable fiber material with appropriate amount of water for dispersing the fruit vegetable fiber material in the water and obtaining the fruit vegetable fiber material liquid; and 3. pumping the fruit vegetable fiber material liquid into a producing pipe for on-line contacting and mixing the homogenized milk liquid base stock, delivering the mixed material liquid into a sterilization machine for sterilizing and then pouring-in, and the milk drink product is obtained. The method according to the invention can add the fruit vegetable fiber material into the drink of each packaging unit more uniformly, and simultaneously the production cost can be saved.

The invention relates to a spicy beef-like vegetable dish and a preparation method thereof. According to the present invention, plant drawing protein is used as a main raw material, and is supplemented with soy protein isolate, wheat gluten and other auxiliary materials, and drawing protein rehydration, saucing, low-temperature oil frying, seasoning, vacuum packaging, sterilization, and air dryingand water removing are performed to prepare the spicy beef-like vegetable dish; and the prepared spicy beef-like vegetable dish has the good taste, the outer surface is slight yellow, the outer portion is slight solid, the inner portion is fragrant and tender, the obtained spicy beef-like vegetable dish has the layering taste, the toughness of the fiber is moderate, the feeling similar to the beef chewing feeling can be provided when people chew the spicy beef-like vegetable dish, the taste of the spicy beef-like vegetable dish is pure, and the spicy beef-like vegetable dish can provide the taste of beef.

The present invention discloses a preparation method of fermented rice cakes and fermented rice cake products. The preparation method of the fermented rice cakes comprises the following steps: addingrice to water for soaking; conducting grinding and sieving of the soaked rice to obtain rice slurry; adding compound enzymes at a condition of 40-45 DEG C into the rice slurry for treatment of 60-120min to obtain enzymatic hydrolyzed rice slurry; wherein the compound enzyme comprises glucoamylase and debranching enzymes according to a mass ratio of 1:(1-2) and an addition amount of the compound enzyme is 0.1%-0.2%; conducting plate-frame pressure filtration of the enzymatic hydrolyzed rice slurry, conducting washing for 2-3 times to obtain washed filter cake, and drying the washed filter caketo obtain special powder for the fermented rice cakes; and using the special powder for the fermented rice cake to prepare the fermented rice cake. In the preparation method of the fermented rice cakes, the compound enzyme is used during preparation process of the special powder for the fermented rice cakes for treatment, rice flour DE value and amylose content are improved, subsequent fermentation efficiency and use efficiency of yeasts to the rice flour are greatly improved, and fermentation time is shortened.

The invention discloses a high-stability mango and coconut milk beverage containing fruit granules and a preparation method thereof. The beverage is composed of mango puree with pulp content of 65-90%, coconut pulp, evaporated milk, whole milk powder, white granulated sugar, fruit granules, citric acid, malic acid, sodium citrate, single and double glycerol fatty acid ester, sucrose fatty acid ester, sodium carboxymethyl cellulose, gellan gum, agar, pectin, essence and water. The amount of the acidic juice, the coconut pulp, the evaporated milk and the whole milk powder is stably balanced by optimizing technological parameters for affecting emulsibility and stability factors of the coconut milk beverage and adjusting the formula, on the basis of first-time juice sterilization, fruit granule smoothness and juice sensation are ensured, meanwhile, the juice and the fruit granules are sterilized for the second time, it is ensured that the system is stable when the juice is stored at normal temperature, the long shelf life is achieved, and the requirements of people for safe, healthy and high-grade dessert are met.

The invention provides a processed cheese and a preparation method, the processed cheese comprise the following raw materials: 15%-80% of cheese, 0.6-3% of sodium alginate, 0.8-2% of emulsifying salt and balance of water. The preparation technology comprises the following steps: mixing the raw materials to obtain a mixture; stirring and heating the mixture to obtain the heated material; disinfecting the heated material to obtain the disinfected material; stirring and emulsifying to obtain the emulsified material; cooling and molding the emulsified material to obtain the molded material; placing the molded material in a calcium ion solution, and immersing and immobilizing to obtain the processed cheese. The processed cheese has high temperature resistance characteristic, can be processed with a sterilization technology for superhigh temperature disinfection milk or maintenance disinfection milk. The invention also provides a purpose of the processed cheese.

The invention relates to a hypoallergenic plant-based high-protein nutritional meal replacement powder and application thereof. The meal replacement powder comprises the following raw materials in percentage by weight: 15-20 percent of rice protein powder, 15-20 percent of pea protein powder, 5-10% of rice protein peptide, 15-20% of soluble dietary fibers, 5-10% of isomaltooligosaccharide, 5-10% of maltooligosaccharide, 5-10% of maltodextrin, 0.5-2% of konjaku flour, 1-5% of puffed cereal particles, 1-5% of erythritol, 0.1-0.5% of a sweetening agent, 0.1-0.5% of composite vitamin and 1-3% of composite minerals. The meal replacement powder contains plant-based proteins, is high in protein and low in calorie, is rich in dietary fibers, vitamins and minerals, is rich in nutrition, can provideprotein for body in a gradient manner, and can continuously supply energy. The meal replacement powder does not contain hormones or antibiotics, has hypoallergenicity, and can be eaten by people allergic to animal protein, soybeans, wheat or nuts.

The invention provides Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt and a making method of the Chinese bulbous onion extract, the Chinese bulbous onion jam and the Chinese bulbous onion yoghourt. The making method of the Chinese bulbous onion yoghourt includes the following steps that (1) 5%-10% of the Chinese bulbous onion extract, a sweetening agent and preheated raw milk are mixed, homogenized, sterilized and cooled, and the percentage refers to the mass percentage; (2) a leavening agent is added for leavening and cooling; (3) the mixture is further mixed with 5%-10% of the Chinese bulbous onion jam so that the Chinese bulbous onion yoghourt can be obtained, and the percentage refers to the mass percentage. According to the provided Chinese bulbous onion yoghourt, the original pungent flavor of Chinese bulbous onion is removed in a heated mode, the Chinese bulbous onion and yoghourt can be better fused together, good stability is achieved, and the mouthfeel and the flavor are not worse than those of common yoghourt.

The invention provides a processing technology of dried pork slices. The processing technology comprises the following steps: selecting raw materials and primarily processing; loading preserved pork in a mould for forming by quick-freezing, and slicing the pork taken out of the mould after demoulding; adding salt, sugar, pigment and special seasoning soup to the sliced pork for boiling while turning, and braising with small fire until the soup is absorbed completely by the pork; taking out the braised sliced pork, separately spreading and airing on an iron sieve, then baking the iron sieve in a baking room while turning once every other half hour in a baking period to ensure that the sliced pork is uniformly baked, spreading and airing for 12 hours, and continuously baking the sliced pork while turning once every other half hour until the sliced pork is dried inside and outside and the water content is 15 percent; and performing microwave sterilization on the baked dried pork slices and then sub-packaging.

The invention mainly relates to the technical field of food processing and discloses a preparation method of flavor fish paste. The method includes the steps of preparation of raw materials, drying, first fermentation, second fermentation and seasoning; the method is simple, the fish paste is convenient to prepare, industrialized production can be conducted, and the obtained flavor fish paste is fresh, fragrant, strong in flavor, tender and chewy, spicy, tasty and refreshing, appropriate in sweet and salt degree and free of any additive; the paste type in the market is increased, and the demands of consumers for nutrients and taste are met; snakehead is selected as the raw material and is tender in meat, abundant in nutrient and capable of improving the flavor of the fish paste; after fishis cooked, fish bones are removed to prevent customers from choking when the customers enjoy the fish paste, and therefore the applicable customer range of the fish paste is more extensive; after thefish bones are removed, freeze drying is conducted to reduce the moisture of the fish to render the fish much tenderer and chewier and improve the chewiness of the fish.

The invention relates to the technical field of food processing, and discloses a health-care sauce rich in wheat germs. The health-care sauce rich in the wheat germs is prepared from the following raw materials: wheat flour, corn flour, konjac starch, the wheat germs, white sesame, sunflower seeds, tremella, Fructus Jujubae, Radix Astragali, Rhizoma Atractylodis Macrocephalae, Petiolus nelumbinis, Radix Platycodonis, Bulbus Lilii, Radix Glycyrrhizae, Fructus Rosae Laevigatae, Stamen Nelumbinis, clam shells, maltitol, wheat germ oil, salt, spice, lactic acid bacteria and cellulose. The health-care sauce rich in wheat germs have clear grains, is chewy, has aromatic flavor, is salty and sweet, is rich in the wheat germs, abundant in raw materials and balanced in nutrition, and can improve immunity, resist sterility, soften blood vessels, loosen bowel to relieve constipation, care and protect skin, protect the heart, prevent and treat cardiovascular and cerebrovascular disease, resist oxidation, delay senescence and resist cancer; and the health-care sauce is processed at high temperature under high pressure, not only can sterilize, but also can promote nutrition and taste blending of various substances, does not contain any additives, and is low in sugar and salt and small in oil content, and any people can eat the health-care sauce.

The invention relates to a vegetable protein steamed bean curd roll product processing technology and a vegetable protein steamed bean curd roll product, and relates to the field of vegetable protein products. The vegetable protein steamed bean curd roll product comprises the following components by weight percentage of soybean protein isolate, vegetable oil, drawing protein, seasoning, and the balance of ice water; the processing technology comprises the following steps of S1, emulsifying: stirring ice water, soybean protein isolate and vegetable oil to obtain emulsified paste; S2, unfreezing: soaking the drawing protein in clear water for multiple times, dehydrating after soaking each time, and removing the dehydrated drawing protein to obtain a drawing protein product; S3, mixing: uniformly stirring and mixing the emulsion paste, the drawing protein product and the seasoning at a stirring speed of 60 r / min for 10-20 min to obtain a mixture; S4, forming: performing extrusion forming on the mixture to obtain a steamed bean curd roll blank; S5, curing: steaming or frying the steamed bean curd roll blank or firstly steaming and then frying the steamed bean curd roll blank; and S6, packaging. The application has the effect of improving the meat-like quality and taste of the steamed bean curd roll blank product.

The invention discloses a sugar-free compressed highland barley biscuit and a preparation method and belongs to the technical field of food processing. The biscuit comprises the raw materials, in parts by mass, as follows: 50-70 parts of highland barley flour, 5-10 parts of diced silverweed cinquefoil roots, 3-5 parts of milk residue powder, 10-20 parts of Tibetan edible oil, 5-15 parts of a sweetening agent and 0.2-0.8 part of table salt. The preparation method comprises the steps as follows: A, raw material treatment; B, material mixing; and C, pressing. The prepared sugar-free compressed highland barley biscuit contains rich microelements, has no sugar, has high content of dietary fiber and beta-glucan, has nutrients easy to absorb, conforms to the national eating custom and can be usedas rare portable meal replacement food in the Tibetan region and other regions.

The invention relates to the technical field of quick-frozen food, in particular to a passion fruit glue pudding and a preparation method thereof.Stuffing of the passion fruit glue pudding comprises, by weight, 30-40% of passion fruit jam and 10-15% of passion fruit juice. A preparation method of the stuffing includes uniformly mixing pectin, water and half of powdered sugar to obtain liquid pectin; uniformly mixing sodium alginate, the passion fruit juice and the remaining powdered sugar to obtain a liquid 1; uniformly mixing the liquid pectin with the liquid 1 and refrigerating so as to obtain a liquid 2; uniformly mixing remaining raw materials with the liquid 2 and solidifying so as to obtain the stuffing. The passion fruit glue pudding combining a traditional glue pudding with passion fruit rich in nutrition is more excellent in flavor, richer in nutrition and more reasonable in nutritional mutual replenishment, enriches glue pudding varieties and makes up the defect that the traditional glue pudding is indigestible. The preparation method changes the current situation that stuffing of the glue pudding cannot be prepared based on the water and solves the problem that the glue padding leaks juice due to ice crystals caused by repeated freezing and thawing of the stuffing.

The present invention is the application of modified albumen powder in ham sausage, and ham sausage contains modified albumen powder in 2-4 wt%. The preparation process of the modified albumen powder includes the steps of: compounding suspension with albumen powder, adding small amount of lactic acid, homogenizing, heating in jetting system, maintaining in pipeline for certain time, vacuum flash evaporating to cool suspension and spray drying. Through the functional modification, the modified albumen powder has obviously raised swelling property, emulsifying property and gelatination property, improved water and oil holding property, so that it may be used in ham sausage to ensure quality of ham sausage, raise flexibility, slender and chewing feeling and prolong the shelf life.

The invention discloses dried vegetarian meat floss. The dried vegetarian meat floss is characterized by being made from the following components in parts by weight of 100 parts of medium semi-finished products, 2-3 parts of sesame seeds, 10-13 parts of soybean oil, 0.4-0.6 part of nori and 0.2-0.3 part of edible essence, wherein each part of the medium semi-finished products comprises 100 parts of textured soy protein, 4-6 parts of barley protein, 12-15 parts of corn starch, 45-60 parts of pea powder, 60-75 parts of white granulated sugar, 10-14 parts of a soy sauce and 7-10 parts of edible salt. The dried vegetarian meat floss disclosed by the invention is unique in taste and high in nutrient value.

The invention provides a liquid instant beverage and a preparation method thereof. The liquid instant beverage contains animal and plant double proteins, composite dietary fibers, composite concentrated fruit and vegetable juice, medium-chain fatty glyceride, conjugated linoleic acid glyceride, composite vitamins, composite minerals, weight management probiotics, a white kidney bean extract and opuntia ficus-indica powder, cane sugar is not added, and nata de coco is especially added to increase satiety and chewiness. The beverage is comprehensive in nutrition and reasonable in formula. The beverage contains high protein and high dietary fiber, is in a liquid form, can be drunk anytime and anywhere, and can well meet the requirements of weight management, weight losing and body building people. And the shelf life long-term stability of high protein, high fiber and high solids is realized through scientific component compounding. Meanwhile, the adding problems of pipe blockage and damage in the sterilization process of the nata de coco are also solved.

The invention discloses improved flour. The flour is made from, by weight, 80-100 parts of wheat grain, 16-20 parts of superfine wheat bran and 0.6-1 part of improver. The invention also discloses a preparation method of the improved flour, including the following steps: firstly, washing and drying the wheat grain; secondly, pretreating the wheat grain with a wheat grain pretreatment device; thirdly, placing the pretreated wheat grain at room temperature for 12 hours and then grinding the wheat grain and purifying the flour twice to obtain wheat flour; fourthly, mixing all the raw materials evenly. Steam-heat-treated wheat grain is applied to make base flour of the wheat flour, and the wheat flour obtained after pretreatment can not only allow a stronger gluten network to be formed and thegluten strength of the dough to be strong, but also allow the gloss and whiteness of the wheat flour to be improved; cinnamon gum extracted by high pressure and high temperature is applied as an improver, the quality of the wheat flour and the chewing sensation of wheat flour products are improved, and improved wheat flour with high quality and good appearance is obtained.

The invention provides a waxberry turbid beverage containing pulp bars and a preparation method thereof. The waxberry turbid beverage comprises following ingredients, by weight: 10 to 94% of waxberry original juice, 5 to 10% of waxberry pulp bars, 0 to 70% of purified water, 0 to 14.5% of high fructose?corn syrup, 0.05 to 0.20% of low-ester pectin, 0.05 to 0.10% of pure gum, 0.05 to 0.12% of calcium gluconate, 0 to 0.2% of citric acid, and 0 to 0.05% of sodium citrate, wherein the total weight percentage of all the ingredients is 100%. The preparation method comprises following steps: taking unfrozen waxberry original juice and accessories but calcium gluconate according to the formula; adding the ingredients into a material compound tank to stir and dissolve; adding calcium gluconate and unfrozen waxberry bars into the mixture, and stirring uniformly; pumping the mixture into an UHT sterilization machine by using a sine pump, and sterilizing for 5 to 8s at a temperature of 110 to 120 DEG C; canning; and testing so as to obtain finished products which are qualified. The waxberry turbid beverage is rich in nutrients, and convenient to drink; and mouthfeel of the waxberry turbid beverage is better.

The invention provides milk-fruit grain products and a preparation method thereof. According to the milk-fruit grain products provided by the invention, banana pulp and concentrated banana juice are added into milk, so that the flavor of the milk is effectively improved while the food safety of the prepared flavored milk is ensured; moreover, coconut fruit grains and banana fruit grains are added, so that the milk products provided by the invention are rich in rubber dietary fiber and vitamin contents, and are effectively improved in chewy taste. According to the preparation method provided by the invention, the components are used as the raw materials, and are dissolved and mixed so as to prepare the milk-fruit grain products. The invention has the advantages that the preparation method is simple, fast, high in preparation efficiency and so on.

The invention discloses a preparation method of fried beef balls, which includes the following steps: step 1, processing beef blocks into crushed beef; step 2, taking the crushed beef, adding glutinous rice flour, starch, seasonings and water, and uniformly stirring to form a seasoned beef mixture; step 3, making the beef mixture into balls, putting the balls into a frying pan, and frying to formbeef ball blanks; step 4, wrapping the beef ball blanks with a layer of wrapping material, sealing with a packaging box, and refrigerating or freezing to complete preparation of the fried beef balls.The preparation method provided by the invention aims to solve the technical problems of poor elasticity, no chewing and poor taste of the beef balls made by the preparation method of the beef balls in related technologies.

The present invention mainly relates to the technical field of food processing and discloses a pickling method of watermelon rinds. The pickling method comprises the steps of main material preparing,primary fermentation, secondary fermentation, drying and packaging. Waste is turned into treasure, the method is simple and the obtained pickled watermelon rinds are rich in nutrients, mellow in fragrance, pungent and spicy, soft and crisp, free of any additives, and safe and healthy, and the method saves resources, increases deep processed products of the watermelon rinds in the market and satisfies nutrition and taste needs of consumers. The watermelon rinds are cut into strips, the watermelon rind strips are dried in stages to reduce water content of the watermelon rinds, thoroughly soft watermelon rinds after the pickling are avoided, and soft and crisp mouthfeel is increased. After the drying, the Angel yeast primary fermentation is conducted to increase small molecule fragrance and nutrient composition of the watermelon rinds and keep brightness, and soft and crisp mouthfeel of the watermelon rinds. Pickling materials are added to conduct the secondary low-temperature fermentation to enable the watermelon rinds to be mellow in flavor, pungent and spicy, soft and crisp, and full in mouthfeel. After the secondary fermentation, freeze-drying is conducted to reduce water and extend shelf life, so that the watermelon rinds are crisp and refreshing, and chewiness is increased.