427 results about "Baked goods" patented technology

The invention provides a food production information traceability management method and system, and relates to the technical field of food production monitoring. The method comprises the steps of obtaining multiple groups of multi-process production record data of target baked food, performing production process characteristic linkage analysis on the target baked food, and generating a plurality of process joint characteristic matrixes; performing mode clustering based on production process distance perception on the multiple groups of multi-process production record data to generate a plurality of abnormal production mode class clusters; performing process anomaly analysis and back propagation traceability on the to-be-analyzed batch to generate a process anomaly detection result of the to-be-analyzed batch; according to the plurality of production abnormity mode class clusters, mode abnormity tracing is carried out on the to-be-analyzed batch, a production abnormity mode matching result of the to-be-analyzed batch is generated, and a production abnormity tracing analysis result of the to-be-analyzed batch is generated through fusion. According to the invention, the positioning precision of the abnormal source process of the baked food is improved.

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 utility model discloses a baked food cooling device for food production, which belongs to the technical field of food production, and adopts the technical scheme that the baked food cooling device comprises a box body, a plurality of partition plates are bolted in the box body, a shell is bolted on the right side of the box body, and an intercepting component and a compensating component are respectively bolted on two sides in the shell; an air inlet fan is bolted to the right side of the shell; the compensation assembly comprises a first fixing frame, the first fixing frame is connected to the left side of the interior of the shell in a bolted mode, and a coil pipe is connected to the front side of the interior of the first fixing frame in a bolted mode. The problems that when the external temperature is high or the natural cooling capacity obtained by a draught fan is reduced, the cooling efficiency of the baked food is reduced, and therefore use is affected, and the use effect is affected are solved mainly by obtaining the external natural cooling capacity to achieve the purpose of cooling the baked food.

The invention relates to the technical field of food detection, and discloses a quality detection system and a detection method for baked food production, a region relationship is constructed by collecting packaging bag edges and food edges, and a region to be detected caused by packaging bag deformation or content deviation is screened out in combination with a dynamic point distribution algorithm and redundancy distance analysis. Detection point selection is optimized by calculating the length of a vertical line section of a target area, and precise puncture and gas sampling are achieved in combination with a self-adaptive extrusion device and a residual oxygen detection technology. The system comprises an image acquisition module, an edge processing module, a distribution point calculation module, a region analysis module, a detection decision module and an execution unit, and full-process automation of quality judgment is realized. According to the method, the detection precision and efficiency are remarkably improved, the problem that detection points are selected blindly in traditional manual sampling inspection is solved, and the method is suitable for online quality control of a large-scale baked food production line.

The invention relates to a preparation method and application of antibacterial and starch aging resistant biphase gel, and belongs to the field of food processing. The preparation method is characterized by comprising the following steps: preparing oleogel from monoglyceride, corn oil and curcumin, preparing hydrogel from wheat bran araboxylan and tea polyphenol, mixing the oleogel and the hydrogel, adding lecithin, and homogenizing at a high speed to obtain the gel with a two-phase system. The biphase gel produced by the invention has the characteristics of zero trans-fat, high fiber content, simple preparation method and the like, realizes synergistic stability of oil and water phases, has both the mechanical strength of oil gel and the biocompatibility of hydrogel, can replace shortening in baked food, and has a wide application prospect. And the shelf life of the baked product is prolonged through the synergistic effect of antibiosis and starch aging resistance. The mass ratio of the oil phase to the water phase in the biphase gel is 1: 3-3: 1, the addition amount is 10-20% of the mass of the flour, the bacteriostasis rates on penicillium and rhizopus are 60-85% and 65-90% respectively, the starch crystallinity in the bread storage process is reduced by 10-20%, and the shelf life of the bread is prolonged by 10-20 days.

The utility model discloses a conveying belt for frozen and baked food processing, and relates to the field of frozen and baked food processing. A conveying belt for frozen and baked food processing comprises a conveying belt body and further comprises fixing plates symmetrically and fixedly connected to the conveying belt body and located on the two sides of a conveying belt in the conveying belt body; the mounting plate is mounted at the upper end of the fixing plate; the fixed plate, the mounting plate, the air ejector pipe, the air cooler, the air inlet pipe, the air outlet pipe and the like are matched for use, an air flow channel can be established on the conveying belt in the conveying belt body, cold air is ejected into the channel to form cold air flow, and when the cold air flow is in contact with baked food, the cold air flow is cooled. And the pre-cooling operation can be performed on the baked food, so that the time for freezing the baked food in the subsequent freezing bin is shortened, and the freezing efficiency of the baked food is effectively improved.

The invention discloses high-stability food seasoning powder and a preparation method thereof, and particularly relates to the technical field of food processing. The method comprises the following steps: 1, heating grease, adding an emulsifier, sodium caseinate and starch sodium octenylsuccinate, uniformly stirring and dispersing, then adding maltodextrin and emulsifying salt, uniformly stirring and dispersing, and uniformly mixing to obtain an oil phase; and step 2, adding hot water into the oil phase in the step 1, stirring and dispersing uniformly, carrying out heat preservation and stirring, homogenizing and emulsifying, and carrying out spray drying to obtain the high-stability food seasoning powder. The obtained food seasoning powder is embedded by the emulsifier to form a microcapsule structure, the powder fluidity is good, oxygen and light can be isolated, product rancidity, damage of nutritional ingredients and loss of characteristic flavor caused by an oxidation reaction are prevented, the food seasoning powder can be conveniently added into foods such as baked foods, puffed foods and seasonings, and the application scene of the product is expanded.

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.

A two piece baking pan assembly is disclosed, including a top component releasably connectable to a bottom component. The bottom component is constructed as a baking pan having a plurality of reservoirs to receive a baked good therein. The top component includes a plurality of openings each corresponding to the plurality of reservoirs to permit a user to place raw baked goods through each of the plurality of openings into the plurality of reservoirs. The openings of the top component permit the baked goods to rise therethrough during baking and permit the efficient removal of the baked good following the baking process. Once baking is complete, the removal of the top component from the bottom component allows for the easy separation of the baked goods from the two piece baking pan.

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

Various aspects of this disclosure relate to flours that comprise ground meat powder, which may be used as a flour substitute in baked goods. The flours generally comprise a water activity of less than 0.65 at room temperature and a minimal fat content such as less than 25 percent fat by mass, which synergistically inhibit the ground meat powder from clumping and cohering. The ground meat powders may be prepared, for example, by trimming fat from meat, cooking and dehydrating the meat, and then grinding the lean, dehydrated meat into a powder.

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 present invention relates to a protein preparation of linseed and a cost-effective process for its production thereof. The protein preparation has a protein content of more than 30% by mass, an oil content of less than 68 by mass, a content of cyanogenic glycosides of less than 200 mg / kg and a brightness L* of greater than 75. The protein preparation is neutral in taste, light in color and of high quality, so that it is suitable for color and taste demanding food applications such as emulsions and baked goods.

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 utility model discloses a food baking machine, which belongs to the technical field of food processing and comprises a cabinet body, a motor fixedly mounted on the right side in the cabinet body, a screw fixedly connected to the output end of the motor, a sliding plate in threaded connection with the outer side of the screw, and three circular shafts rotatably connected into the sliding plate. A first gear, a second gear and a third gear are fixedly installed on the outer sides of the three circular shafts respectively, a rack is meshed with the outer side of the first gear, the first gear and the third gear are both meshed with the second gear, a disc is fixedly installed at the bottoms of the three circular shafts, a brush is fixedly installed at the bottom of the disc, the brush movably abuts against the inner wall of the bottom of the cabinet body, and a square frame is fixedly installed in the cabinet body. A storage plate is slidably connected into the square frame, and a first insertion rod is movably inserted into one side of the storage plate. The food baking waste residue cleaning device is reasonable in design, through mutual cooperation of the motor, the screw rod, the sliding plate, the first gear, the second gear, the third gear, the circular shaft, the disc, the rack and the brush, waste residues generated by food baking are cleaned, and the applicability is wider.

To provide bread good in texture, in particular, bread which is good in a crispness feel and a mellow feel even after microwave-reheated and also even when thawed by microwave reheating in a case where it is frozen after baking.SOLUTION: Bread is produced with a water-in-oil emulsified composition satisfying all of the following conditions (1) to (3): (1) soy milk is contained in a water phase as a solid content at 3 wt.% or more and 20 wt.% or less; (2) the composition contains exomaltotetraohydrolase; and (3) the composition contains propylene glycol fatty acid ester and / or polyglyceryl fatty acid ester. A water extract from a whole fat soybean which has a weight ratio of protein to carbohydrate of 100 to 200% is preferably used as the soy milk.SELECTED DRAWING: None

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.

The invention relates to the field of functional food engineering, in particular to low-protein and high-energy baked food as well as a preparation method and application thereof. The low-protein and high-energy baked food is prepared from the following raw materials by mass: 15 to 25 g of sweet potato starch, 15 to 25 g of corn starch, 15 to 25 g of potato starch, 15 to 25 g of pea starch, 35 to 45 g of eggs, 4 to 6 g of corn oil, 8 to 12 g of linseed oil, 0.5 to 1.2 g of haematococcus pluvialis powder, 0.1 to 0.3 g of sodium ascorbate, 15 to 25 g of milk, 10 to 14 g of carrot juice, 18 to 24 g of tomato juice, 5 to 8 g of cane sugar and 5 to 8 g of a flavoring agent. The product disclosed by the invention is relatively low in cost, low in protein and high in energy, adopts different fillings to improve the taste, and has a health-care effect aiming at patients with nephropathy.

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.

The invention is a new and distinct variety of grapevine plant named ‘MN 1325’ that is characterized by its berries that have a crunchy texture, its berries that have a mild labrusca flavor, its berries that have a thick skin, its berries that are suitable for use in baked goods, similar to a blueberry, and its seedless berries (only seed traces).

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.