45results about How to "Moderate moisture content" patented technology

The invention discloses black currant jam for bread with a long quality guarantee period and a preparation method thereof. The black currant jam mainly comprises the following components: 20 to 25 percent of flesh and pulp of black currant, 7.5 to 11.5 percent of modified starch, 3.8 to 6 percent of sugar alcohol, 2.2 to 3.7 percent of edible colloid, 0.3 to 1.1 percent of edible emulsifier, 4.4 to 9.7 percent of sucrose, 27 to 34.6 percent of syrup and 1 to 3 percent of grease. The preparation method comprises the following steps of: mixing the modified starch, the sugar alcohol, the edible colloid, the edible emulsifier, a preservative and the sucrose and stirring uniformly; adding water, the syrup and the grease, raising the temperature to 90 to 95 DEG C, and keeping the temperature until the gelatinization is complete; adding the flesh and pulp of the black currants, continuing to stir and keep the temperature, and controlling the content of a solid matter to 65 to 68 percent; andreducing the temperature, and adding an acidity regulator and an edible essence to obtain the black currant jam for the bread with the long quality guarantee period. The black currant jam for the bread with the long quality guarantee period has the advantages that: the jam has soft texture, moist mouthfeel, rich taste, high water content and low water activity, and is baking-resistant, the sugar degree is 65 to 70 degrees, the water activity is 0.75 to 0.8, and the quality guarantee period of finished bread containing the jam is 3 to 6 months.

The invention relates to a method for producing low-temperature soybean meal by the leaching method, belonging to the food industry low-temperature soybean meal production field. The method takes a soybean slice as a raw material and uses pentane as leaching solvent to perform degreasing, and then wet meal is obtained; and the wet meal enters into a desolventizer-toaster for vacuum low-temperature exsolution, and then the low-temperature soybean meal is obtained. The leaching temperature is between 15 and 35 DEG C, the leaching time is between 20 and 35 minutes and the leaching frequency is 3; the residual oil rate of the soybean meal is reduced to below 1 percent; the vacuum degree of exsolution of the wet meal is between 73 and 86 kPa; the exsolution temperature is between 40 and 60 DEGC and the exsolution time is between 0.5 to 1 hour; the residual oil rate of the low-temperature soybean meal produced can reach blow 1 percent and residual solvent is below 200 milligrams per kilogram; and the NSI value of proteins of the soybean meal exceeds 80 percent. The low-temperature soybean meal produced by the method has high protein content, complete shape, white color and no foreign odor.