3results about How to "Light taste" patented technology

The invention relates to a low glycemic index composition which comprises the following components in percentage by weight: 10-35% of a protein composition, 20-55% of a fat composition, 5-35% of a saccharide composition, 1-15% of a dietary fiber composition, 1-2% of a trace element composition, 0.1-1.5% of a vitamin composition and 5-20% of a macroelement composition, according to the composition with the low glycemic index, all the components are scientifically compounded, the digestion and absorption speed of carbohydrates is effectively controlled, the blood glucose level of diabetic patients or patients with impaired glucose tolerance is effectively controlled, comprehensive and balanced nutrition is provided for the diabetic patients or the patients with impaired glucose tolerance, and the composition is beneficial for repairing and improving the immunity of the diabetic patients or the patients with impaired glucose tolerance; and the feed also has the advantages of excellent quality uniformity, stability and fluidity, light taste, suitability for tube feeding and the like.

The present application belongs to the technical field of food baking, and provides a mousse cake layering forming method, comprising: activating the upper surface of the Nth layer of mousse layer which has been solidified, removing the surface condensate frost and forming micro roughness; adjusting the temperature of the N+1th layer of mousse paste to be filled to be within ±3℃ of the surface temperature of the Nth layer of mousse layer; using a low shear force mode, filling the N+1th layer of mousse paste after temperature adjustment into the Nth layer of mousse layer along the inner wall of the mold or through a flow guide device to obtain a multi-layer mousse assembly; precooling the multi-layer mousse assembly at 4-8℃ for 10-20min, and then freezing and shaping at 18-25℃.

The invention relates to the technical field of food processing, and discloses a steamed bun making method which comprises the following steps: providing leavening dough, and fermenting under specific temperature and humidity conditions to obtain leavening dough; mixing the leavening dough with wheat flour and ingredients, and blending into dough; fermenting the dough under a specific temperature and humidity condition until the dough is expanded to a specified multiple; the fermented dough is cut into small dough, and the small dough is fermented after being formed; and steaming the fermented dough, and cooling to obtain the finished steamed bun. The preparation method of the sour dough comprises the following steps: selecting wheat flour and water in a weight ratio of (1: 3)-(1: 5), and mixing and stirring the wheat flour and the water into paste; and adding active dry yeast and white granulated sugar, and uniformly stirring. By adding the ingredients, optimizing the making process and adjusting the proportion of the ingredients, the hardness of the steamed buns is controlled to be 1000-1200 g, the elasticity reaches 0.8-0.95, air holes are uniformly distributed, the specific volume is 1.8-2.2 m l / g, and the requirements of high-quality steamed buns for softness, lightness and rich levels are met.