38results about How to "Reduce syneresis" patented technology

The invention provides a method for stabilising a food or drink. The method comprises including a calcium-depleted milk protein concentrate in the food or drink.

The present invention relates to a method for producing an acidified milk drink using an enzyme having transglutaminase activity.

Unproofed, frozen, non-yeast dough products are disclosed which upon exposure to microwave energy have characteristics similar to fresh-baked bakery products. A method is provided to make such bakery products without an intervening thawing or proofing step. The frozen dough product is made without multiple leaveners from flour, water, fat, and a protein-starch mixture comprising from about 0.01 baker's % to about 5 baker's % of protein and from about 0.01 baker's % to about 5 baker's % of starch. The starch is preferably a mixture of two starches, one absorbing moisture at ambient mixing temperature and one not absorbing moisture at ambient mixing temperature but having a low bake out temperature. The protein-starch mixture stabilizes moisture migration during microwave cooking.

The invention relates to jelly powder for preparing fruit jellies. The jelly powder mainly comprises the following ingredients in percentage by weight: 45 to 55 percent of locust bean gum, 15 to 40 percent of xanthan gum, 10 to 20 percent of Konjak powder, and 5 to 15 percent of sodium citrate. The fruit jelly made from the jelly powder has the advantages of moderate elasticity, smooth taste, high transparency, low free water content, low dehydrated contraction, low consumption, low production cost and the like, and does not need cold preservation during preparation and storage, and have low requirements on jelling conditions.

The invention relates to the use of a thermal reversible gel, such as a copolymer composition, as a biological filler or implant. The gel has a semi-solid form at body temperature, but upon cooling to a temperature below a threshold level, the gel is liquefied and can be re-shaped, re-sized, manipulated or removed from the body. The gel may be used as a subcutaneous implant, a biological filler, joint or tissue spacer, for wrinkle filling or other cosmetic implants, as a soft-tissue replacement for reconstructive surgery, or as a barrier within the lumen of a biological structure, such as a blood vessel. The implant may be used to provide reversible birth control by providing, for example, a reversible barrier to the cervix or a reversible blockage of the lumen of the vas deferens.

The present invention relates to a method for forming a soft frozen puree, whereby the method includes the use of carbohydrate water binders.

The present invention relates to a method for producing an acidified milk drink using an enzyme having phenoloxidase activity.

The present invention relates to a method for roasting vegetables and fruit, and the resultant roasted food product. In particular, the present method partially dehydrates the vegetable or fruit followed by roasting the dehydrated product, to produce a dehydro-roasted food product.

Provided is a gelling composition capable of keeping a gel state in a food even when the food heated at 75° C. is cooled to around 45° C. at which the food can be eaten in a warm state. Specifically provided is a gelling composition comprising methyl cellulose, a 2.0% by weight aqueous solution of which has a storage modulus G′ (75° C.) at 75° C. of 3,000 to 5,500 Pa, the 2.0% by weight aqueous solution of which has a return temperature storage modulus G′ (75 to 45° C.) of 2,000 to 3,600 Pa when the temperature of the aqueous solution is returned from 75° C. to 45° C., and a 2.0% by weight aqueous solution of which has a viscosity at 20° C. of 3,000 to 10,000 mPa·s; a low temperature gelling agent; and a solvent. A food comprising the gelling composition is also provided.

The invention relates to jelly powder for family self-made jelly with zero heat quantity. The jelly powder is mainly made from the following components in percentage by weight: 78%-97% of erythritol, 0%-16% of soluble dietary fibers, 0%-7.5% of fishskin peptide, 0.5%-1.2% of carrageenan, 1.0%-1.5% of konjaku powder, 0.9%-2.0% of citric acid, 0.1%-0.2% of calcium carbonate, 0%-7.5% of ascorbic acid, 0%-0.5% of natural /synthetic pigment, 0%-0.5% of natural /synthetic essence and 0.2%-0.3% of sucralose. The jelly powder disclosed by the invention has the characteristic that the jelly powder is instant to dissolve after being brewed with hot water, and the jelly can be made without the operation of adding any other substances; the made jelly is the jelly with zero heat quantity, and has the advantages of being moderate in flexibility, smooth and refreshing in mouth feel, high in transparency, little in water separating amount, low in syneresis, low in production cost and the like; when the jelly powder is made and stored, cold storage is not needed, requirements for solidification conditions are low, besides, the jelly with different shapes and different tastes and added with different fruit substances can also be made according to different personal preferences.

The invention relates to a process for the preparation of a soured milk product by means of physical modification of milk raw material and a crosslinking enzyme that strengthens the texture. The invention also relates to a milk product that contains physically modified milk raw material fat globules and has been treated with a crosslinking enzyme.

The present invention relates to the field of perfumery. It relates more particularly to a gel device which allows for an effective and prolonged evaporation of an active volatile ingredient. The gel device of the present invention comprises an active volatile and a gelling agent formed of carrageenan together with dibutyl lauroyl glutamide and/or dibutyl ethylhexanoyl glutamide, and a polyol.

The invention belongs to the technical field of food processing, and particularly discloses a preparation method of yoghourt capable of preventing whey from being separated out. The preparation methodspecifically comprises the following steps: S1, taking cow milk, and adjusting the pH value of the cow milk to 5.0-6.7 to obtain milk liquid A; S2, adding a TG enzyme into the milk liquid A preparedin the step S1, and performing incubating to obtain milk liquid B; and S3, adjusting the pH value of the milk liquid B prepared in the step S2 to 6.5-6.7, performing sterilization and enzyme deactivation, adding a fermentation substance, and performing preservation. The preparation method disclosed by the invention is simple and easy to operate, and can effectively solve the problem of dehydrationand shrinkage of the yoghourt in the fermentation and storage process, so that the stability of the yoghourt can be improved.

The invention discloses a sweet potato roasted sausage and a production method thereof. The sweet potato roasted sausage is prepared from the following raw materials in parts by weight: 65-85 parts ofsolid sweet potatoes, 2-15 parts of glutinous rice flour, 0.5-4 parts of a quality improver, 0.5-1.5 parts of milk powder and 1-15 parts of white sugar. The production method comprises the followingsteps: peeling the white sugar, thoroughly steaming, and pressing into paste for later use; adding the produced sweet potato paste into a vacuum stirring machine, sequentially adding the glutinous rice flour, the quality improver, the milk powder and the white sugar, uniformly stirring, and carrying out degassing; encapsulating and twisting the degassed sweet potato paste, boiling, cooling until the central temperature of the roasted sausage is below 4 DEG C, and draining off, so as to obtain the sweet potato roasted sausage. By producing the sweet potato roasted sausage from the sweet potatopaste, the purpose of replacing unsafe and insanitary roasted sweet potatoes with the nutrient sweet potato which is safe to eat is achieved. The sweet potato roasted sausage has the taste of the sweet potato roasted sausage, fragrant sweet potato flavor and attractive color and further has important significance to the extension of a sweet potato industry chain and the development of deep processing of the sweet potatoes.