274 results about "Baked goods" patented technology

The present invention is directed to enhanced content security mechanisms for containers. Further, the invention is directed to containers comprising these enhanced content security mechanisms. In particular, the containers of the present invention comprising the enhanced content security mechanism of the invention offer advanced anchoring of the contents (e.g., baked goods or sensitive devices such as medical devices) of the container by preventing: shifting, tipping, breaking, crumbling, rolling or other movement of the contents; thus securing the contents and preventing damage to the contents, i.e., preserving the appearance and integrity of contents contained within.

The invention discloses a multi-modal data fusion slow-sugar-rising baking intelligent control system and method, and relates to the technical field of food processing intelligent manufacturing, and the system comprises a data collection module, a core control module and an execution adjustment module. The method comprises the steps of initialization setting, real-time data acquisition and fusion, quality prediction and decision making, closed-loop accurate regulation and control and intelligent discharge judgment, dynamic regulation and control of multi-modal data fusion and machine learning driving are achieved, the baking process can be monitored in real time, equipment parameters can be accurately controlled, the product quality and functional components can be balanced, manual dependence is reduced, and the production efficiency is improved. And the production automation and the product consistency are improved, and the method is suitable for industrial production of slow-sugar-rising composite cereal baked food.

A textile baking mat (2) is used to support baked goods during a baking process. The baking mat (2) has aramid fibers (4) as the base material for a textile base body (3) of the baking mat (2). Furthermore, the baking mat (2) has a non-stick coating (5) on the textile base body (3). The surface weight of the textile base body (3) coated with the non-stick coating (5) is greater than 150 g / m 2 A support assembly for baked goods in an oven comprises, in addition to the textile baking base (2), a support frame that surrounds at least some sections of the textile base body (3). This results in a baking base and a support assembly with the potential for improved baking energy efficiency.

To provide chocolates having physical properties suitable for molding before baking, retaining soft texture after thawing even passing a freezing step after baking, and suppressed in the occurrence of bloom, and to provide a frozen composite bakery food after baking, using the same.SOLUTION: A frozen composite bakery food after baking, having an excellent quality even after thawing is obtained by: combining with a bakery dough, chocolates which contain 20-60 wt.% of an oil and fat composition having a triglyceride composition satisfying all of the following (a)-(d) conditions, and contain 0.3 wt.% or more of a sorbitan saturation fatty acid ester and / or a sucrose fatty acid ester with an HLB of 4 or less, and baking and freezing the product. (a) a POP content is 18 wt.% or more; (b) POP / (PStP+PStSt+StOSt+StStSt) is 1.0 or more and 3.8 or less; (c) POP / POO is 2.5 or more; and (d) POP / (StOSt+StStSt) is 1.0 or more and 4.0 or less.SELECTED DRAWING: None

The invention belongs to the field of food detection, and mainly relates to a quality detection system for baked food production, which is characterized in that free format requirements such as characters and pictures submitted by customers are converted into structured production instructions through an order analysis module; a cake image is collected through a rotatable camera, a deep learning model is used for image alignment, edge detection, feature point extraction and OCR technologies are comprehensively used, and decoration elements and character areas are accurately positioned; the key points of the real object are geometrically compared with the ideal layout to automatically judge whether the pattern and the text content are correct or not and whether the placement position is accurate or not; finally, all detection results are fed back in real time in a visual mode, and the whole process is associated with order information for data storage, so that full-process automatic quality inspection, early problem interception and production quality tracing from orders to finished products are realized, and high-cost rework caused by appearance errors is effectively reduced.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method and application of resistant starch. By optimizing drying process parameters (temperature, humidity control and the like), the damage of spray drying (high-temperature hydrogen bond damage), vacuum freeze drying (water loss of a crystal channel caused by sublimation of ice crystals) and traditional hot air drying (untimely loss of bound water caused by unregulated moisture distribution) to the starch double-helix structure in the prior art is effectively avoided. By maintaining a moisture environment required by recrystallization of starch molecules, ordered arrangement of starch chains is promoted, the relative crystallinity of the resistant starch is remarkably improved, and the problems of incomplete crystal structure and limited digestion resistance caused by an existing drying process are solved; and a key technical support is provided for large-scale application in the fields of baked foods, meal replacement products, pharmaceutical preparations and the like.

The application discloses a kind of baking food blast drying oven, it is related to food drying technical field, including drying oven shell, the tank of being installed in the inside of drying oven shell, be set in the left and right sides of tank and be fixed in the bottom tank of tank lower end, the inside of drying oven shell is at least installed with two around wind channel structure from top to bottom, the top of tank is installed with and the air inlet of around wind channel structure is connected electric heating air blowing component, the left and right sides of tank bottom are respectively provided with the disc type shelf that can rotate around its own axis, the inside of bottom tank is installed with and the magnetic key shaft connection component of selectively power connection of disc type shelf is carried out.The application makes baked goods rotate around the axis of disc type shelf, and follow dynamic air duct structure rotation air supply, while variable speed adjusting assembly provides power for side inner air blowing component, forms inner circulation air area at tank inner wall, realizes the position dynamic change of baked goods in drying process and the optimization of air flow field.

1. Name of the product in this design: Packaging bag (baked goods). 2. Intended use of this design: for packaging baked goods such as bread. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The utility model discloses a clean oven with quick change structure belongs to oven technical field, including oven body, at least one filter is arranged in oven body, the filter is located in the air duct of oven body, to filter the foreign matter in the air duct, the sealing plate is located oven body side, and along oven body length direction movement, the driver is installed on oven body, and to sealing plate drive, the driver drives sealing plate and seals or opens oven body. The utility model discloses a clean oven with quick change structure, is provided with the filter in the oven, can filter the foreign matter in the air duct of oven in the process of oven use, avoids the pollution of baking goods, guarantees the cleanness of oven internal environment, and the existence of sealing plate and driver can open oven quickly, is favorable to the quick replacement of filter.

This invention relates to the field of baking food processing technology, and discloses a method for preparing sponge cake using an oil gel as a substitute for butter. The method includes heating and stirring refined rapeseed oil and food-grade candelilla wax to obtain a lipid eutectic; after cooling, adding food-grade soybean lecithin and shearing and mixing; mechanically shearing and cooling to 45°C to obtain a microcrystalline network primary material; obtaining a modified oil gel through low-speed stirring, slow rewarming and constant temperature, and then cooling to 25°C and holding at that temperature; using this oil gel to replace butter and mixing with baking ingredients at low speed and forced shearing and whipping to obtain a batter; continuously baking in molds and naturally cooling and demolding to obtain a sponge cake. This invention utilizes lecithin and wax crystals to synergistically construct a three-dimensional network framework with thixotropic recovery capabilities, solving the defects of conventional oil gel networks that are fragile and easily damaged by shearing. It effectively traps air bubbles and prevents oil precipitation during the batter whipping stage, reducing saturated fat intake while resulting in a soft, porous sponge cake with no residual wax.

The present disclosure addresses the problem of providing a bakery food product mix that contains 50 mass% or more of whole wheat flour and can produce bakery food products having good baked color, soft texture, and rising properties.　The bakery food product mix contains 50 mass% or more of whole wheat flour, milk protein, and soybean protein.

A baked food product comprising the following ingredients: - wheat flour in a quantity of 35 to 40% by weight and preferably 40% by weight, with damaged starch in a quantity of not less than 20% by weight; - wheat germ in quantities of 5 to 10% by weight and preferably 10% by weight - water in quantities from 10 to 20% by weight and preferably 20% by weight; - sugar in an amount of 1 to 3% by weight and preferably 2% by weight; - mother yeast in an amount of 1 to 10% by weight and preferably 6% by weight; - vegetable margarine in an amount of 1 to 5% by weight and preferably 5% by weight; - salt in a quantity of 1 to 3% by weight and preferably 2% by weight. To the above-mentioned ingredients, oat flakes may be added in an amount of 5 to 15% by weight and preferably 15% by weight. The invention also relates to the process for making the food product in question.

The utility model relates to the technical field of baked food production, in particular to a compression roller device for baked food production, and adopts the technical scheme that the compression roller device comprises a noodle press, a storage barrel is movably inserted into the noodle press, the noodle press comprises a base and a rack, and an auxiliary discharge component is fixedly mounted at the rear end of the upper end surface of the base; first inserting frames are fixedly mounted on the two sides of the top of the rack correspondingly; the auxiliary discharging assembly comprises an installation frame, a hole is formed in the front end of the top of the installation frame, a pressing rod penetrates through the hole, a pressing plate is fixedly installed at the bottom of the pressing rod and located over the storage barrel, and the size of the cross section of the pressing plate is matched with the size of the inner diameter of the top of the storage barrel. The compression roller device has the advantages of self-acceleration discharging, reduction of workload of operators and reduction of work risk, and solves the problems that in the dough feeding process of an existing compression roller device, dough is difficult to discharge only by means of the gravity of the dough, and the operators need to monitor the dough at any time and manually feed the dough.

The utility model discloses baking equipment for processing coarse cereal high-protein baked products, which comprises a device body, a baking box is arranged in the device body, an operating table is arranged on the baking box, a mounting groove is formed in the baking box, an adjusting knob, a switch knob, a temperature display screen and an operating button are sequentially arranged on the operating table, and the operating button is arranged in the mounting groove. A controller and a mounting frame are arranged in the baking box, the controller is connected with a heating pipe, a placing plate is arranged on the inner wall of the mounting frame, a first baking tray, a second baking tray, a third baking tray, a fourth baking tray and a collecting box are sequentially arranged on the placing plate, a lead screw is arranged in a mounting groove, a lantern ring is connected to the lead screw in a threaded mode, and one end of the lead screw is connected with a motor. A user can conveniently place products needing to be baked, the situation that the hands stretch into a high-temperature area to be scalded is avoided, the user can conveniently clean the baking tray in the later period, dead corners are reduced, the baking quality of the products is guaranteed, and the flexibility of the device is improved.

This invention proposes a processing production line and method for baked goods, integrating the baking process and the cleaning and reuse of containers into a single production line, forming a fully closed-loop automated operation. This eliminates the need for manual handling and waiting, reducing labor intensity and avoiding hygiene risks. Simultaneously, a vacuum cooling device rapidly cools the baked goods, reducing cooling time from several hours to just a few minutes, improving cooling efficiency and accelerating production line turnover. For container cleaning, the containers are first inverted and then fed into a tunnel-type cleaning machine, allowing the cleaning water to directly wash the inner walls. Combined with a multi-section gradient cleaning process, food residue, grease, and burnt particles are removed. After air drying, residual moisture is prevented from breeding bacteria. The cleaning and sterilization effect is superior to traditional manual scrubbing and ordinary single-process cleaning equipment, improving hygiene and safety levels.

The invention relates to a dough forming device (100) for producing shaped food products, in particular dough or baked goods, from a dough-like mass, wherein the dough forming device (100) comprises a forming section (110) and a holding section (120) which are rotatably mounted relative to each other along a common axis (Z), and a release means (130), wherein the forming section (110) has a rotationally symmetrical form receptacle (111) suitable for receiving and shaping the dough-like mass, with an axial height (H) and a diameter (D), and the release means (130) for releasing the dough-like mass from the form receptacle (111) is rotatably mounted and is operatively connected to the holding section (120), wherein the axial height (H) of the form receptacle (111) is equal to or greater than its diameter (D).

The present invention relates to a structured oil-in-water emulsion for use in a food product, a food product, such as a bakery product, comprising the same, and a method of preparing the food product and the emulsion itself. In one aspect the present invention provides an oil-in-water structured emulsion for use in a food product; said structured emulsion comprising: i) from 1 to 8 wt. % emulsifier; ii) from 8 to 55 wt. % of sugar and / or sugar alcohol; iii) from 12 to 40 wt. % water; and iv) from 25 to 70 wt. % oil.

The present application belongs to the technical field of food processing, and particularly relates to a biological preservative, a preparation method thereof and application of the biological preservative in baked foods. In view of the poor dispersibility of natamycin in aqueous solution and the poor high-temperature resistance of the biological preservative, the present application first uses supercritical CO2 fluid to prepare soluble soybean polysaccharide microparticles which are small and have uniform particle size distribution, and then uses the microparticles and cotton oligosaccharides to form a double-layer interfacial film on the surface of the natamycin, thereby significantly improving the dispersibility of the natamycin in the biological preservative and greatly improving the high-temperature resistance of the biological preservative. The biological preservative prepared by the present application can be applied to baked foods, and can be sprayed on the surface of the baked foods immediately after baking, thereby effectively prolonging the shelf life of the baked foods at room temperature.

The utility model relates to the related technical field of gastrodia elata food processing, in particular to a mixing machine for gastrodia elata baked food processing, which comprises a support frame and a mixing barrel, the mixing barrel is fixedly mounted at one end of the support frame, a feeding barrel is arranged at the upper end of the mixing barrel, and a top cover is fixedly mounted at one end of the feeding barrel. A driving motor is fixedly installed on the surface of the top cover, a feeding hopper is fixed to the surface of the top cover in a penetrating mode, and the output end of the driving motor is fixedly connected with a connecting rod. According to the mixing machine for gastrodia elata baked food processing, through the arrangement of the pretreatment mechanism, raw materials slide downwards along the surface of a conical cover and then slide downwards through the surface of a feeding hopper, meanwhile, a driving motor drives a fixing ring at one end of a connecting rod to rotate, and the fixing ring drives a grinding ball at one end of a connecting plate to rotate along the surface of the feeding hopper; the raw materials which slide down are rolled and ground while rotating, the raw materials are further refined, and the refined raw materials can be better and uniformly mixed.

The utility model relates to the technical field of food processing equipment, and discloses a baked food cooling box for food processing, which comprises a box body and a box door, multiple layers of mounting transverse plates are respectively mounted on the inner walls of two sides of the box body, an air supply pipe is mounted on the multiple layers of mounting transverse plates on the same side in a penetrating manner, the air supply pipe is communicated with a connecting guide pipe, and the other end of the connecting guide pipe is communicated with an air scattering disc. A plurality of sets of exhaust outlets are formed in the lower side of the air scattering disc, an air cooling box communicating with the air supply pipe is installed on the side wall of the box body, and an air cooling assembly is installed in the air cooling box. Compared with the prior art, the oven has the advantages that the multiple sets of baking trays are placed in the oven body, one set of air scattering trays is arranged above each set of baking trays, air is sent into the air scattering trays through the air supply pipes, the air is evenly blown into the baking trays through the multiple sets of air outlets, and food in the baking trays is rapidly cooled; the air cooling assembly cools the air in the air cooling box and then blows the air to the food, and the rapid cooling effect can be achieved.

The present invention relates to a natural extract, preferably extracted from yeast, rich in gamma-aminobutyric acid (GABA), a product comprising such an extract, and its use in preparing food products for human or animal consumption that are beneficial to health and well-being. Such foods include, in particular, baked goods such as bread.

A composition for making a baked foodstuff comprises: (i) flour; and (ii) filamentous fungus. Embodiments relate to a vegetarian or vegan foodstuff, for example a cake (or the like). The foodstuff may be nutritionally advantageous compared to other foodstuffs, such as butter and / or egg-based cakes.

The utility model discloses a baked food processing, seasoning, metering and conveying structure, which belongs to the technical field of food processing and comprises a connecting plate, a positioning component is mounted at the side end of the connecting plate, and a discharging barrel is fixedly connected between the inner walls of the bottom side of the connecting plate. Two storage barrels are fixedly connected between the inner walls of the top sides of the connecting plates, quantitative assemblies are movably installed between the upper inner walls and the lower inner walls of the discharging barrel and the storage barrels, and conveying pipes are inserted into the upper ends of the storage barrels. The bearing work of subsequent personnel on seasoning loading equipment is avoided, and the processing efficiency of baked food is improved.

1. Name of the product in this design: Packaging sticker. 2. Purpose of this design: For packaging baked goods. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key features: the front view. 5. This design is a two-dimensional product, and the left view, right view, top view, bottom view, and rear view are omitted.

This invention relates to a method for preparing rice saccharification liquid, dough for baking products, and baked goods. More specifically, it relates to a baked goods comprising rice saccharification liquid prepared using yellow koji, white koji, and sake lees, and a method for preparing the same. This invention develops a rice saccharification liquid prepared using yellow koji, white koji, and sake lees, which, compared to existing rice saccharification liquids prepared using yellow koji or white koji, exhibits reduced sweetness and increased glutamic acid and aspartic acid content to provide further enhanced umami, in addition to enhancing various rich flavors (aromas). Furthermore, by adding the rice saccharification liquid of this invention, baked goods with umami and various rich flavors (aromas) can be prepared.

Cookie cutter for baked goods and / or pastries, especially for cutting out cinnamon stars, including: A first molded part with a first cutting edge and at least one second molded part with at least one second cutting edge, at least one of which has an elastic area. The molded parts are detachably connected to each other.

The invention provides a method for determining D-psicose in processed food and application of the method. The method specifically comprises the following steps: extracting a sample with warm water at 50-60 DEG C, precipitating protein by adopting a Carrez reagent, and removing interference impurities; chromatographic conditions are defined as follows: a calcium type strong cation exchange column is adopted, pure water containing 50 mg / L of EDTA-Ca is adopted as a mobile phase, the flow rate is 0.4-0.6 mL / min, and the column temperature is 80 DEG C. The result shows that the linear relation of the D-psicose is good in the concentration range of 1.0 mg / mL to 20.0 mg / mL, and the correlation coefficient is 0.999999; according to the method, the LOD is 0.002 g / 100g, and the LOQ is 0.005 g / 100g. Under the experimental conditions of standard addition before simulation processing, the average recovery rate of 18 matrixes including dairy products, bakery products and the like is 81.5-128.1%, and the RSD is less than 3.0%. The determination method provided by the invention is simple in pretreatment, high in sensitivity, strong in interference resistance and good in accuracy, effectively solves the ubiquitous problems of matrix wrapping, matrix interference, difficulty in isomer separation and the like when the D-psicose in the processed food is detected, can realize rapid and accurate detection of the D-psicose in all dosage forms of processed food, and has a wide prospect.

The invention relates to a method for optimizing gelatinization and rheological properties of wheat starch based on addition of modified pectin, and belongs to the technical field of food processing and starch modification. In order to solve the technical problems that existing wheat starch is low in gelatinization temperature and poor in thermal stability, and rheological properties are difficult to accurately regulate and control, the modified pectin with low esterification degree, high molecular weight and high amidation degree is prepared through a specific process, and natural pectin is subjected to low-temperature deesterification and segmented amidation treatment, so that the modified pectin is obtained. Controlling the esterification degree to be lower than 10%, the molecular weight to be greater than 100 kDa and the amidation degree to be higher than 50%, and then forming a three-dimensional composite network structure with wheat starch according to the mass ratio of (1: 4)-(1: 9) through high-speed shearing and ultrasonic synergistic treatment. According to the method, the starch gelatinization temperature is remarkably increased, the thermal stability and shear thinning recovery capacity of a system are improved, the method is suitable for improving the quality of cooked wheaten food products such as noodles and baked products, and the texture characteristics and processing adaptability of the products can be effectively improved.

The application discloses a preparation method and baking application of a vegetable oil gel and belongs to the technical field of food processing, and specifically relates to a composite gel agent prepared from inulin, starch, protein and mulberry leaf powder and a gel system composed of mixed vegetable oil (hemp seed oil and sunflower seed oil). The vegetable oil gel provided by the application can effectively inhibit the migration of oil in the processing of baked food. The biscuit prepared based on the application not only has a crisp taste, but also has the characteristics of low fat and low glycemic index, can steadily and slowly control the postprandial blood sugar rise of people, and has health benefits for people with obesity, diabetes and the like.