179 results about "Baked goods" patented technology

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.

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 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.

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 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.

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.

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 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.

The invention relates to the technical field of food processing, provides a preparation method of a biological preservative and application of the biological preservative to baked food, and solves the problems that in the baking process, the activity of the biological preservative is easily lost, the surface of a product is easily subjected to secondary pollution when the product is cooled, and the dispersion and coating stability is poor due to addition of natamycin; and existing chemical preservatives influence flavor and generate safety burden. Comprising the following steps: S1, preparing a first biological preservative: preparing epsilon-polylysine into an epsilon-polylysine aqueous solution, and adding an antioxidant and a chelating agent to obtain the first biological preservative; s2, preparing a second biological preservative: dispersing natamycin into the first shell layer precursor solution, and homogenizing to form a compact first shell layer on the surface of natamycin microcrystals; and adding the second shell layer precursor solution, homogenizing, forming a second shell layer on the outer surface of the first shell layer, forming a composite shell layer natamycin aqueous dispersion, and obtaining a second biological preservative.

This invention discloses a high-temperature resistant OSA starch-based monosodium glutamate (MSG) composite coagulated microcapsule and its preparation method, belonging to the field of condiment processing technology. The main steps of this invention include: 1) preparing an octenyl succinate starch sodium solution; 2) preparing a chitosan solution; 3) preparing an octenyl succinate starch sodium / chitosan composite coagulated solution; 4) adding monosodium glutamate; and 5) drying and shaping the microcapsules. The high-temperature resistant OSA starch-based MSG composite coagulated microcapsules of this invention can significantly improve the thermal stability of MSG, with a umami loss rate of only 3.9% after heat treatment in a 230℃ oven for 8 minutes. The developed microcapsules can effectively prevent the deterioration of MSG during high-temperature cooking, possess sustained-release properties, and can be widely used in the fields of fried foods, baked goods, instant noodle seasonings, and pre-prepared dishes, combining the characteristics of being green, safe, and efficient.

The present invention provides an egg replacer comprising a canola-derived protein-rich fraction, pregel flour, with the proviso that the pregel flour does not include pregel chickpea flour. Also provided are a bread improver comprising the replacer, a dough or batter product comprising the replacer or bread improver, and a dough or batter product comprising the replacer or bread improver. Additionally, methods for preparing the replacer, a method for preparing the dough or batter product, and a method for producing the baked goods are provided. Furthermore, there is provided the use of a composition comprising a canola-derived protein-rich fraction, pregel flour, with the proviso that the pregel flour does not include pregel chickpea flour, as a complete or partial replacement for eggs in baked goods.

Device for cutting a baked good, in particular a roll, a bread roll, a bun or similar, characterized in that the device has two spaced-apart and parallel cutting elements arranged in a carrier and designed in such a way that they penetrate the baked good simultaneously in a single cutting operation and separate it into three pieces.

The invention relates to a method for operating an automatic baking and sales station for baking and selling several different baked goods, in particular by baking piece-shaped dough pieces, comprising the following steps: a) Determining a target for a daily quantity of a predetermined baked good, then called the planned daily quantity target, which is to be baked and in particular sold via the baking and sales station on a predetermined day of the week, wherein b) the planned daily quantity target for a predetermined baked good is taken from a historical daily quantity target or a sales time quantity of the same predetermined baked good on the same day of the week of a previous period, such as at least the previous week, so that in particular for a daily quantity target planned for e.g. for Monday, which is to be baked using the baking and sales station, the historical daily quantity target or the sales time quantity of e.g. the Monday of the previous period, such as at least the previous week, is used, for Tuesday the one from Tuesday of the previous period and so on, and c) Baking and, in particular, selling the daily quantity of the predetermined baked goods based on the determined, planned daily quantity target or sales time quantity of the predetermined baked goods. Furthermore, the invention relates to an automatic baking and sales station.

The invention discloses an apple polyphenol-stevioside composite flavoring agent, and belongs to the technical field of food processing. The compound flavoring agent is prepared from the following raw materials in parts by weight: 110 to 120 parts of maltitol, 4 to 7 parts of stevioside and 7 to 10 parts of apple polyphenol. According to the compound flavoring agent disclosed by the invention, through the synergistic effect of the apple polyphenol and the stevioside, the mouth feel defects that the stevioside is obvious in bitter taste and lags behind the sweet taste are effectively overcome, and the mouth feel experience is remarkably improved. And the product has an antioxidant function, is endowed with a healthy additional value, and conforms to the requirements of the market on functional food additives. Meanwhile, the preparation process is optimized, high uniformity and stability of the product are ensured, the product can keep excellent performance in multiple scenes such as beverages and baked food, the problem that the application scene of the prior art is limited is solved, and a new solution is provided for developing broad-spectrum food additives with excellent taste and multiple functions.

The invention relates to smearing type cream cheese as well as a preparation method and application thereof. The preparation method of the smearing type cream cheese comprises the following steps: (1) inoculating a complex microbial inoculant into cow milk, performing fermentation treatment to obtain a curd block, performing demulsification on the curd block, and performing centrifugal whey removal treatment; and (2) backfilling single cream in the curd blocks subjected to centrifugal whey discharge treatment, mixing with a thickening agent, stirring, emulsifying, and homogenizing to obtain the smearing type cream cheese. The smearing type cream cheese is fine and smooth in texture, moderate in hardness and easy to smear, has unique and rich fermentation flavor and fresh fragrance, effectively solves the problem that traditional cream cheese is single in flavor, has good flavor layering sense, can be matched with bakery foods such as shellfish and toast, and has good integration with smeared objects in flavor.

1. Name of the designed product: Food storage bag (hand-held detachable beeswax). 2. Use of the designed product: The designed product is used for storing bread, sandwiches, baked goods, etc. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view 1.

The utility model relates to a leavening and baking integrated oven, which belongs to the technical field of ovens and comprises an oven body, a baking chamber is arranged on the upper portion inside the oven body, and two leavening chambers are arranged on the lower portion inside the oven body. Compared with the prior art, the oven has the advantages that the oven body integrates a traditional separated fermentation box and an oven, the fermentation function and the baking function can be integrated, the purpose of one machine with double purposes is achieved, the oven body adopts the vertical layered design, the problem of large occupied space of the oven body can be solved, and through the effect of the electric heating pipe, the oven body is more convenient to use. According to the baking device, baking food can be heated at a high temperature, waste heat in the baking chamber can be transmitted into the three branch pipes through the arrangement of the ventilation pipes and finally enters the corresponding fermentation chambers, yeast is more active in a warm environment, and through the mode, the baking waste heat can be reasonably utilized, so that energy consumption can be reduced.

This product is a baked confection made by pouring batter into a mold shaped like a pufferfish and baking it, and is a baked confection similar to taiyaki, with red bean paste, cream, etc. filling the inside.

The application provides a starch compound and a preparation process and application in food, and belongs to the technical field of baked food.The starch compound comprises hydroxypropyl distarch phosphate, oxidized starch, an emulsifier, a complex polysaccharide, wheat flour and white granulated sugar; the oxidized starch is obtained after step-by-step enzymolysis of glucose oxidase and laccase and oxidation treatment by using an oxidizing agent.The starch compound significantly improves the water holding property, beating resistance and baking stability of batter by compounding of the components, effectively inhibits the collapse of baked food in the freezing-thawing process, improves the appearance regularity and softness and delicacy of the product, and enhances the loading and retention capacity of flavor substances.The application of the starch compound in baked food is particularly suitable for frozen and room-temperature baked food, and provides an excellent raw material solution for high-quality and high-stability baked products.

The utility model relates to the field of food baking, and discloses a food baking oven which comprises an oven body, a heating element is fixedly installed on the top of the inner wall of the oven body, and a door body is movably installed on the front side of the oven body through a hinge. A rotating assembly used for evenly baking food to be baked is arranged in the oven body, an oil receiving tray is arranged in the oven body, the bottom of the oil receiving tray makes contact with the bottom of the inner wall of the oven body, the rotating assembly comprises a disc, a round rod is fixedly installed on the back face of the disc, and the bottom of the round rod is fixedly connected with the oil receiving tray. Four sets of rotating rods are arranged on the front side of the disc, and a containing box is fixedly installed at the front ends of the rotating rods. Through mutual cooperation of the disc, the round rod, the rotating rod, the placing box and the round groove, the disc can be driven to rotate when the round rod is rotated, the disc rotates to drive the rotating rod and the placing box to rotate, and therefore baked food in the placing box can be effectively heated.