30results about How to "The pores are fine and uniform" patented technology

The invention mainly relates to the technical field of noodle processing, and discloses a preparation method of instant tough and chewy coarse cereal nutritious noodles. The method comprises the stepsof coarse cereal dough making, first dough kneading, first fermentation, second dough kneading, second fermentation, shaping, curing and drying. The instant tough and chewy coarse cereal nutritious noodles prepared through the preparation method of the instant tough and chewy coarse cereal nutritious noodles are rich in nutrition, tough, chewy, smooth, free of additive, natural and healthy, in the eating aspect, a lot of cooking time is saved; boiling water is added in the coarse cereal powder, stirring is conducted, the coarse cereal powder can be rapidly cured at a high temperature, the aroma and cohesiveness of the coarse cereal powder are increased, the coarse cereal powder can be rapidly bonded with flour, noodle processing and shaping are facilitated, and the tough and chewy taste of the noodles is improved.

The invention discloses a making method for pre-baked mashed potato bread. The method comprises the steps that 1, 170 g of high gluten flour, 132 g of mashed potato, 32 g of water, 40 g of sugar, 8 g of milk powder, 0.8 g of bread improver, 20 g of butter, 2 g of salt, 16 g of eggs and 4 g of yeast are accurately weighed; 2, dough kneading, standing, shaping and fermentation are conducted; 3, pre-baking is conducted for 8 min with the bottom fire being 180 DEG C and the surface fire being 230 DEG C, and then cooling is conducted to reach the room temperature under the environment with the humidity being 75%; 4, dough is wrapped by preservative film and moved to the place at -18 DEG C for frozen storage; 5, the dough returns to the room temperature and is brushed with egg liquid and baked to be golden yellow with the bottom fire being 180 DEG C and the surface fire being 230 DEG C. The method has the advantages that the bread is made into a semi finished product for frozen storage, when a person want to eat the bread, he / she only needs to bake the bread, the obtained bread has the burnt flavor and the unique flavor of potatoes, the bread is soft and elastic and has the color of thick and uniform golden brown, the surface is a smooth curved surface and is free of crease and not likely to fall off, the bread core is soft, wet, milky white, glossy, fine and uniform in pore, soft, palatable, non-sticky and pure in taste, and the quality is almost the same as that of bread made from fresh dough.

The invention discloses weight-losing cakes. The weight-losing cakes are prepared from the following raw materials: low-gluten flour, konjac starch, eggs, rice bran oil, lactosucrose, mannitol, skim milk powder, dietary fiber paste, pine nuts, Angel aroma-increasing yeast, centrum powder, natamycin and water. The weight-losing cakes provided by the invention are scientific in formula, fine smooth and sweet, soft in texture, balanced in nutrients and easy to absorb; the content of fat is reduced by 36% and the weight-losing cakes do not contain sucrose and contain rich cellulose, so that the weight-losing cakes have the effects of losing weight and slimming, detoxifying and maintaining beauty, preventing tooth decay, enhancing the resistance and resisting cancers; the starch paste is fermented by the Angel aroma-increasing yeas and is mellow and rich; after the starch paste is baked, air pores are uniform, fine and dense, so that the cakes are soft and palatable; the konjac starch is obtained by freezing and drying and then grinding, has the effect of preventing from browning and is high in nutrient content; the extraction time is shortened by 1 / 5 and the power yield is improved by 13%, so that the cost is saved; ultrahigh-pressure and low-temperature sterilization is carried out and a natural antibacterial layer is sprayed on the surface layer, so that the guarantee period at a room temperature can reach 7 days and the production cost and the storage cost are obviously reduced.

The invention discloses kiwi fruit bitter melon slices for promoting body fluid secretion and moistening dryness and a making method thereof. The bitter melon slices are made from, by weight, 5-6 parts of kiwi fruits, 2-3 parts of popcorns, 5-6 parts of dried sweet potato slices, 6-7 parts of muskmelon juice, 1-2 parts of radix ophiopogonis, 1-2 parts of radix polygonati officinalis, 1-2 parts of radix rehmanniae recen, 150-160 parts of flour, 15-18 parts of white sugar, 3-4 parts of yeast, 4-5 parts of lupeose, 5-6 parts of bean dreg powder, 5-6 parts of decolorized potato dietary fiber, 100-110 parts of bitter gourd and a proper amount of table salt, chili powder, cumin powder, zinc gluconate solution, beta-cyclodextrin, maltodextrin, soybean oil and water. Surfaces of sweet potato slices are evenly smeared with jam, sweet potato slices are then put in a food steamer to be steamed, sweet potato slices are good in taste, and by adding the fragrance of popcorns and the taste of kiwi fruits, richness and diversity are achieved; baked steamed bun slices are complete in appearance, uniform in thickness, golden yellow, uniform and bright in color and luster, free of overcooking and undercooking, crispy in taste, high in elasticity, crispy and delicious.

The invention discloses bitter gourd slices capable of invigorating qi for tranquilization and a preparation method of the bitter gourd slices. The bitter gourd slices are prepared from the following raw materials in parts by weight: 2-3 parts of zizaniaaquaticaL, 6-7 parts of streaky pork, 10-12 parts of glossy ganoderma liquid, 1-2 parts of raisins, 1-2 parts of immature orange fruits, 1-2 parts of smoked plums, 1-2 parts of Japanese thistle herbs or roots, 150-160 parts of flour, 15-18 parts of white sugar, 3-4 parts of yeast, 4-5 parts of stachyose, 5-6 parts of bean dreg powder, 5-6 parts of decolored potato dietary fibers, 100-110 parts of bitter gourds, an appropriate amount of table salt, an appropriate amount of chili powder, an appropriate amount of cumin powder, an appropriate quantity of a zinc gluconate solution, an appropriate amount of beta-cyclodextrin, an appropriate amount of maltodextrin, an appropriate amount of soybean oil and an appropriate amount of water. According to the bitter gourd slices disclosed by the invention, the bitter gourd slices are pickled with the salt, and pinching is performed for removing water, so that bitterness of the bitter gourds can be reduced; the beta-cyclodextrin and the maltodextrin in the ratio of the beta-cyclodextrin to the maltodextrin being 1 to 2 are mixed to obtain a debitterizing agent, so that the bitterness of the bitter gourds can be effectively removed, and nutrition and organoleptic quality of the bitter gourds are not influenced; and the bitter gourd slices are put in the zinc gluconate solution for scalding, so that the bitter gourds can be effectively prevented from being oxidized.

A powdered compound enzyme as the modifier dedicated for supersoft bread is proportionally prepared from fungal alpha-amylase, xylanase, glucose oxidase, transglutaminase and soybean powder.

The invention relates to the technical field of candy production and particularly relates to penetrated type sandwiched nougats and a preparation process therefor. The penetrated type sandwiched nougats disclosed by the invention comprise nougat bodies and slurry, wherein the nougat bodies are prepared from a cocoa butter replacer, white granulated sugar, malt syrup, broken nut kernels, blended powdered milk, edible gelatin, phospholipid and water. According to the penetrated type sandwiched nougats and the preparation process therefor, the sandwiched nougats are produced through the steps ofsugar melting, inflated stirring, cooling forming, groove rolling, slurry sprinkle-injecting, outer skin covering, slitting knife cutting and traversing knife cutting, and the nougat bodies and internal slurry are perfectly fused, so that mouth feel of the penetrated type sandwiched nougats is more easily accepted and loved by customers; and the preparation process for the penetrated type sandwiched nougats is high in degree of industrialization and automation.

The invention discloses fresh flower cooking cakes. The fresh flower cooking cakes are prepared from the following raw materials: low-gluten flour, konjak starch, eggs, tea oil, xylooligosaccharide, mannitol, nonfat dry milk powder, fresh flowers, abalone kernels, Angel flavoring yeast, lemon ferment, nisin and water. The fresh flower cooking cakes disclosed by the invention are scientific in proportioning, fine, smooth, soft, rich in fragrance, balanced in nutrients, and easy to absorb. The fat content is reduced by 41%, and the fresh flower cooking cakes can have the effects of reducing weight, health care, expelling toxins, nourishing faces, preventing dental caries, enhancing immunity and resisting cancer. The cakes are subjected to water-separation cooking at normal pressure, so that hazardous substances are reduced, the size of the cakes before or after the cakes are cooled is kept unchanged, the appearance is complete, and the fresh flower cooking cakes are refreshing in mouth feel, and free from greasy feel; starch slurry is fermented with the Angel flavouring yeast, so that the fragrance is rich, and air holes are uniform, fine and close; the fresh flower cooking cakes are soft and palatable; fresh pollen is rich in flower fragrance and can strengthen bodies and prolong life, and the fresh flowers are visible in the cakes, so that the fresh flower cooking cakes are bright in color and beautiful; the extraction time of the konjak starch is shorted by one fifth, and the starch yield is increased by 13%, so that the utilization rate is increased.

The invention mainly relates to the technical field of vehicle product processing, and discloses a high-elasticity anti-aging vehicle door sealing strip, which is prepared from the following raw materials: polyether polyol, polyurethane, a foamed silica gel, polyimide, isooctyltriethoxysilane, phthalate, azodicarbonamide, tricalcium phosphate, nanometer titanium dioxide, and nanometer zinc oxide.According to the present invention, the high-elasticity anti-aging vehicle door sealing strip has characteristics of strong elasticity, strong compression deformation resistance, water resistance, dust resistance, sound resistance, thermal insulation and excellent aging resistance, and can effectively delay the corrosion of ultraviolet rays and air pollutants, and the service life can be prolongedto 6 years, such that the replacement frequency of the vehicle door sealing strip can be significantly reduced, the resources can be saved, the environment can be protected, and the use cost of the vehicle can be reduced; and the polyether polyol and the polyurethane are slowly mixed and heated, such that the raw materials are fully grafted so as to improve the elasticity and the strength of thesealing strip.

The invention discloses cherry tomato bitter gourd slices capable of invigorating the stomach and promoting digestion and a preparation method of the cherry tomato bitter gourd slices. The cherry tomato bitter gourd slices are prepared from the following raw materials in parts by weight: 3-4 parts of lyrate hemistepta herbs, 3-4 parts of mungbean sprouts, 0.5-1 part of dried lemon slices, 6-7 parts of cherry tomatoes, 1-2 parts of bighead atractylodes rhizomes, 1-2 parts of cushaw leaves, 1-2 parts of ginseng, 150-160 parts of flour, 15-18 parts of white sugar, 3-4 parts of yeast, 4-5 parts of stachyose, 5-6 parts of bean dreg powder, 5-6 parts of decolored potato dietary fibers, 100-110 parts of bitter gourds, an appropriate amount of table salt, an appropriate amount of chili powder, an appropriate amount of cumin powder, an appropriate quantity of a zinc gluconate solution, an appropriate amount of beta-cyclodextrin, an appropriate amount of maltodextrin, an appropriate amount of soybean oil and an appropriate amount of water. The bitter gourd slices are put in the zinc gluconate solution for scalding, so that the bitter gourds can be effectively prevented from being oxidized; the stachyose is added, so that dough can maintain water, and baked steamed buns are complete in shape, uniform in thickness, golden, uniform and glossy in color, free from phenomena of being too burnt and too white, fluffy and crisp in mouth feel, good in elasticity and toughness, fragrant, crisp and delicious. Air holes are fine and uniform.

The invention discloses an antiseptic mineral fiber filled foaming stone corrugated paper core and a preparation method thereof. The antiseptic corrugated paper core is characterized by being prepared from, by weight, 1-3 parts of sodium benzoate, 15-20 parts of calcium carbonate, 1-3 parts of boric acid ester, 10-18 parts of kieselguhr, 17-23 parts of wollastonite, 30-40 parts of polyethylene, 0.5-1 part of azodicarbonamide, 1-2 parts of glass fibers, 50-60 parts of rosin alcohol solution, 30-40 parts of polytetrafluoroethylene emulsion, 3-5 parts of Mg(OH)2, 5-10 parts of polyacrylate emulsion, 30-40 parts of dilute sulphuric acid, 1-2 parts of sodium dodecyl sulfate and 5-10 parts of ethyl alcohol. The prepared stone corrugated paper core has the advantages of being even and dense in pore and light, the waterproofness, fire resistance, dampproofness and antibacterial property of the stone corrugated paper core are improved, and the stone corrugated paper core can be applied to the field of packages better; by means of added sodium benzoate, the obtained corrugated paper core is good in antiseptic effect.

The invention provides a glucose oxidase mutant. According to the glucose oxidase mutant, a 172-nd amino acid of glucose oxidase with an amino acid sequence shown in SEQ ID NO: 1 is changed to Arg from Asn, and a 525-th amino acid of the glucose oxidase is changed to Asn from Cys. The glucose oxidase mutant has an amino acid sequence shown in SEQ ID NO: 3, and a nucleic acid sequence of a coding gene of the glucose oxidase mutant is shown in SEQ ID NO: 4. The glucose oxidase mutant provided by the invention has the optimal action pH value of 6.0, is very stable in the pH range of 4.0-6.0 and has good pH tolerance which is similar to that of a wild type; the optimal action temperature of the mutant is 40 DEG C; residual enzyme activity still can be maintained at 78.1%, 47.7% and 15.9% after the mutant is respectively treated for 1 hour at the temperature of 60 DEG C, 65 DEG C and 70 DEG C; and the heat resistance is far higher than that of the wild type, which means that the heat resistance of the glucose oxidase is greatly improved due to mutation; therefore, the mutant GODP-2H is more suitable for being applied to industrial production compared with the wild type due to the characteristic.