36 results about "Baking powder" patented technology

The invention discloses a resistant biscuit and a preparation method thereof, and belongs to the technical field of health-care food, and the resistant biscuit is prepared from the following raw materials: raw material powder, butter, egg white, a sweetening agent and edible salt; the raw material powder consists of the following raw materials: high-amylose resistant starch, cooked soybean meal, vital gluten, pumpkin powder, quinoa flour, dietary fibers, baking powder and an adhesive. According to the resistant biscuit provided by the invention, by reasonably determining the proportion of the raw materials in the biscuit and the types of the high-amylose resistant starch, the sweetening agent, the dietary fiber and the adhesive, the dough strength is increased, the dough is more easily clustered, the ductility and the water binding capacity are improved, and the dough is moderate in hardness. The prepared biscuits are complete in appearance, porous in section structure, fine and uniform, fine and smooth in mouth feel and free of granular sensation; moreover, the biscuit has the characteristics of slow sugar rise and high satiety, and can meet the requirements of people with blood sugar control on biscuit products.

The invention relates to the field of food processing, in particular to a batch production process of high-quality butter cakes. The preparation method comprises the following steps: 1) weighing pastry flour, cornstarch A, hydroxypropyl starch, baking powder and essence, and uniformly mixing to obtain a yolk premix A; weighing water, corn oil, carotene and sorbitol, and uniformly mixing to obtain a yolk premix B; (2) mixing the yolk premix B with butter, heating until the butter is melted, and keeping the temperature at 90 DEG C or higher; (2) transferring to an egg yolk stirring cylinder at the temperature of less than or equal to 80 DEG C, stirring and adding the egg yolk premix A, uniformly stirring, then adding the egg yolk liquid and the whole egg liquid, uniformly stirring, and controlling the time of the whole process in the step (2) to be less than or equal to 20 minutes to obtain a butter egg yolk material; 3) stirring the butter egg yolk material and the egg white premix, and injecting the mixture into a plurality of cake molds to obtain a plurality of butter cake blanks, and 4) baking and post-processing the butter cake blanks to obtain the butter cake.

The present application relates to the field of food processing technology, and more particularly to a modified frozen dough with oxidized konjac polysaccharide and a preparation method thereof. The frozen dough comprises the following raw materials in parts by weight: 850-950 parts of flour, 500-600 parts of water, 2.55-9.5 parts of oxidized konjac polysaccharide, 8.5-14.25 parts of calcium gluconate, 0.25-1 part of zinc gluconate, and 8-60 parts of a leavening agent. The leavening agent is yeast or baking powder. In the preparation, the oxidized konjac polysaccharide, calcium gluconate and zinc gluconate are uniformly dispersed in water, and then subjected to high-pressure homogenization and plasma treatment. All the raw materials are put into a dough mixer, mixed at low speed for 1-3 min, and then mixed at high speed for 3-5 min. After mixing, the dough is divided into small doughs, and rolled into small balls. The doughs are wrapped with plastic wrap and quickly frozen. The frozen dough has improved stability, and the deterioration of the specific volume of the food made from the frozen dough is improved.

The application discloses a kind of subsection continuous synergistic fermentation methods of donut dough, comprising: dry yeast A is mixed with glucose, water stirring, activation is carried out, and activated yeast is obtained;Dry yeast B is mixed with melted butter, and late wake-up yeast is made;Activated yeast, late wake-up yeast, superoxide dismutase are added to dough raw materials, and dough is made, shaping;Subsequently, subsection continuous temperature and humidity fermentation method is used, and dough leavening is completed;The application adds superoxide dismutase in dough, provides oxygen for yeast fermentation, completes the coupling fermentation of leavening agent, and uses subsection continuous fermentation in leavening process, first low-humidity fermentation, then medium-humidity constant-temperature fermentation, finally high-humidity constant-temperature fermentation, so that the expansion degree of the donut dough prepared by the method is better, and the use of additives such as baking powder can be abandoned;The three-stage fermentation method of the application can increase the volume by 20-27% compared with the traditional fermentation method.

The present invention relates to baking powders suitable for use as a phosphate-free leavening agent in baking, more particularly in cakes, comprising baking salt(s) and oxidase(s) of class EC 1.1.3. Also, phosphate-free cake batters or cake products comprising baking salt(s) and oxidase(s) of class EC 1.1.3, and methods to obtain them, are provided herein.

The application discloses a preparation method of a protein-supplemented gluten-free frozen cake and belongs to the technical field of food. The cake is prepared from the following raw materials in proportion by weight: egg liquid 120 parts, rice flour 55-100 parts, whey protein isolate 15-45 parts, egg white powder 9-30 parts, sugar powder 45 parts, milk 20 parts and baking powder 3 parts. The specific preparation steps mainly include egg liquid whipping, mixing and sieving, batter adjusting and mold filling, baking, and cooling and freezing storage. The preparation method of the protein-supplemented gluten-free frozen cake can improve the large pores in the cross section of the cake produced by a high proportion of whey protein isolate, improve the sensory properties and nutritional value of the gluten-free cake, inhibit the aging caused by starch recrystallization during the freezing and freezing storage of the cake, and improve the freezing and freezing storage stability of the frozen cake.

The invention discloses a low-GI gluten-free fat-reducing bean dreg and scallop bread formula and a preparation method thereof. Relates to the technical field of food, and is prepared from the following raw materials in parts: 150 parts of dry bean dreg powder, 20 parts of ocean car shell powder, 20 parts of coconut flour, 60 parts of momordica grosvenori erythritol, 10 parts of baking powder, 5 parts of baking soda, 300 parts of drinking water, 10 parts of lemon juice, 200 parts of egg liquid, 280 parts of mozzarella cheese, and 10 parts of crushed grains and nuts. The low-GI gluten-free fat-reduced bean dreg and scallop bread has the effects of low glycemic index, low GI, fat reduction and the like, is close to scallop bread made of wheat flour in taste, is soft and delicious, is suitable for serving as a daily staple food for related sugar-controlled people with diabetes, weight management and the like, is beneficial to improving the blood sugar level and improving the overall health condition of citizens, does not contain gluten, and is suitable for being eaten by people with diabetes, weight management and the like. The flour is especially suitable for gluten allergy people to eat.

The invention relates to walnut cakes capable of avoiding an oil return phenomenon and a preparation method thereof, and the preparation method comprises the following steps: (1) mixing edible oil, psicose and isomaltitol, and stirring by adopting gradient temperature control to obtain a sugar-oil mixture; (2) mixing the sugar-oil mixture obtained in the step (1), eggs, water, wheat flour, baking powder, baking soda, resistant dextrin, edible gum, edible salt and protein powder to obtain dough; (3) the dough in the step (2) is subjected to fermentation, forming and sectional type baking, and the walnut cake is obtained. Through cooperation of the raw materials and the technology, the phenomenon of oil return of the walnut cake during storage can be avoided, and meanwhile the good taste, color and texture of the walnut cake are kept.

This invention relates to a broad bean-based nutritional rice cake and its preparation process. Using glutinous rice flour as the raw material, the process begins with drying. The glutinous rice flour is then microwaved. Bacterial cellulose is nano-sized. The nano-sized bacterial cellulose is then mixed with the modified glutinous rice flour. After the reaction, centrifugation is performed to obtain a glutinous rice flour / bacterial cellulose mixture. Broad bean supernatant and a starter culture are then prepared. 100 parts of the above glutinous rice flour / bacterial cellulose mixture, 15-25 parts of broad bean supernatant, 8-10 parts of the starter culture, 1-3 parts of baking powder, 3-5 parts of sugar, and 0-20 parts of water are mixed evenly. The mixture is then molded, fermented, and steamed to obtain the rice cake product. The addition of bacterial cellulose in the preparation of the starter culture plays a crucial role in stabilizing the fermentation process and improving fermentation efficiency. Furthermore, the idea of ​​using components similar to the fermentation raw materials to acclimate bacterial strains provides a feasible approach for preparing solid-state fermentation agents.

This disclosure pertains to the field of nutritional food applications and discloses a natural nutritional baking premix powder and its applications. The premix powder is made from main ingredient powder, yogurt powder, sucrose, coconut flour, etc., mixed evenly in a specific weight ratio. The nutritional baking premix powder formula of this disclosure uses a combination of grains, yogurt powder, and coconut flour. By studying the baking characteristics of grain powder, yogurt powder, and coconut flour, and the influence of different ratios on the overall baking process of the premix powder, the optimal combination formula and preparation process of grain powder, yogurt powder, and coconut flour were determined, successfully replacing traditional emulsifiers, thickeners, non-dairy creamer, baking powder, flavorings, etc. The various baking products produced by this disclosure better meet the growing demand of modern consumers, especially children aged 3-15, for healthier and more nutritious baked goods, providing the public with another healthy and nutritious food option.

The invention relates to the technical field of food processing, and particularly discloses oolong tea biscuits and a preparation method thereof. The preparation method comprises the following steps: stirring 6-10 g of oolong tea powder, 30-70 g of powdered sugar, 4-6 g of food-grade baking powder and 45-55 g of egg liquid, then adding 90-110 g of low-gluten flour, uniformly mixing, then adding 30-70 g of softened butter, kneading to obtain dough, rolling the dough into dough slices, refrigerating and baking to obtain the oolong tea biscuits. The oolong biscuit prepared by the preparation method disclosed by the invention is complete in appearance, uniform in color and luster, obvious in oolong flavor, crisp in taste and good in tissue structure, texture characteristics such as hardness and chewiness of the oolong biscuit are remarkably improved compared with those of common biscuits, and the functional component tea polyphenol of the oolong is reserved through process improvement, so that the oolong biscuit has unique flavor and health value.

The invention discloses a chenopodium quinoa coarse cereal chiffon cake and a preparation method thereof. The chenopodium quinoa coarse cereal chiffon cake is prepared from the following raw materials: mixed powder, eggs, milk, xylitol, salad oil and tartar powder, the mixed powder comprises quinoa flour, low-gluten flour and baking powder; the chenopodium quinoa flour accounts for 5-10% of the mixed flour in percentage by mass; the baking powder accounts for 2% of the mass of the mixed powder; and the balance of low-gluten flour. The dosage of the eggs is 2.6-2.9 times of the mass of the mixed powder; the dosage of the xylitol is 75-85% of the mass of the mixed powder; the dosage of the milk is 40-70% of the mass of the mixed powder; the dosage of the salad oil is 40-60% of the mass of the mixed powder; the dosage of the tower powder is 2-5% of the mass of the mixed powder. According to the chenopodium quinoa coarse cereal chiffon cake, the bitter taste of coarse cereal powder is effectively solved, the cake has better flavor, and the nutritional value of the chiffon cake is also improved.

The present application relates to a kind of low saturated oil and its application for improving the oxidation stability and quality of shortbread, belonging to the field of baked food processing.The present application provides the preparation method of low saturated oil: saturated fat and high oil acid oil are heated in water bath, after high-speed shearing, ultrasonic treatment, quench kneading, and low saturated oil is obtained;It also provides the preparation method of shortbread: low saturated oil is added into white sugar and stirred, whole egg liquid is stirred evenly;Baking powder and baking soda are added and stirred evenly, low-gluten wheat flour is added and stirred evenly, and dough is obtained;Shortbread cake blank is made from dough and baked to obtain shortbread.The shortbread made of low saturated oil has excellent sensory quality: good blooming effect, oiliness and crispness in mouth, rich sweet flavor and good oil retention effect;While reducing saturated fatty acid, the oxidation stability is well maintained, and the shelf life is extended.

The present invention discloses a fried food crispness retention period prolonging formula preparation technology, and relates to the technical field of food processing, and the fried food crispness retention period prolonging formula preparation technology comprises the following steps: cassava starch, corn starch, low-gluten flour, glutinous rice flour, baking powder and sodium bicarbonate are put into a reaction kettle to be stirred, soybean lecithin is added to be stirred, and stirring is performed; adding the modified trehalose and the modified rosemary extract, stirring, adding the mixed solution in three times, and stirring to obtain the formula for prolonging the crispness retention period of the fried food. The modified glutinous rice flour is added, so that starch retrogradation can be inhibited, the crispy shells are prevented from being softened after being refrigerated, and the anti-aging performance is remarkably improved; the powder has excellent compatibility with other powder, and after the powder is uniformly dispersed in the paste, the toughness and compactness of the crisp shell can be enhanced, so that the crisp taste is kept, and the binding strength of the crisp shell is improved; and the modified rosemary extract is added, so that the dispersion uniformity is good, the taste of the crisp shell is not influenced, the modified rosemary extract and the modified trehalose cooperate to form double protection of oxidation resistance and moisture absorption resistance, and the crispness retention period is further prolonged.

The utility model discloses a composite dietary fiber enhanced low-GI baking powder mixer which comprises a tank body, a raw material tank, a preheating tank, a first stirring assembly and a second stirring assembly, a first electromagnetic discharge valve is arranged at the lower end of the tank body; a first heating assembly is arranged on the outer side of the tank body; the plurality of raw material tanks are circumferentially arranged at the upper end of the tank body; the preheating tanks are circumferentially arranged on the upper portion in the tank body, one preheating tank is correspondingly arranged below each raw material tank, the preheating tanks are communicated with the corresponding raw material tanks through second electromagnetic discharging valves and discharging pipes, second heating assemblies are arranged on the outer sides of the preheating tanks, and third electromagnetic discharging valves are arranged at the lower ends of the preheating tanks; the first stirring assembly is arranged in the tank body and is used for stirring materials in the tank body; and one second stirring assembly is arranged in each preheating tank and used for stirring the materials in the preheating tanks. In conclusion, the device has the advantages of novel structure, convenience in operation, good mixing effect and the like.

This invention discloses a method for preparing butter and its application in improving the hardness and texture of additive-free cookies, belonging to the field of butter preparation technology. The method includes: pasteurizing and maturing light cream; obtaining initial butter using a continuous buttermaking machine; and then sequentially subjecting it to melt treatment with medium-temperature induced crystallization, reheating for rearrangement, scraper-type rapid cooling and kneading, and low-temperature maturation, thereby regulating the milk fat crystal structure and fat network morphology. The resulting butter has a solid fat content of 8-20% at 20°C, preferably satisfying a specific multi-temperature solid fat content relationship. When used in the preparation of additive-free cookies, this butter can reduce cookie hardness and improve crumbliness, meltability, and overall texture without the need for baking powder or chemical leavening agents.

The invention discloses a tobacco raw material processing system for heating cigarettes and application of the tobacco raw material processing system. The tobacco raw material processing system comprises a preprocessing and feeding unit and a baking and powdering unit. The pretreatment and feeding unit is connected with the baking and powdering unit; the pretreatment and feeding unit comprises a screening device used for screening tobacco raw materials; the baking powder making unit comprises a fixed shell, a sealed powder making bin, a stirring device and an electromagnetic heating device; the sealed powder making bin is arranged in the fixed shell; the stirring device is arranged in the sealed powder making bin and can stir the tobacco raw materials in the sealed powder making bin, and the electromagnetic heating device is arranged close to the sealed powder making bin so that the tobacco raw materials can be heated and baked while being stirred. According to the invention, the purposes of efficient fragrance extraction, uniform impurity removal and low energy consumption can be achieved.

The invention discloses a mung bean powder processing and baking machine which comprises a central control unit, and a raw material pretreatment unit, a micro-crushing and airflow grading unit, a baking powder film forming unit, a drying unit and an integrated packaging unit which are respectively in communication connection with the central control unit. The whole process control from raw materials to finished products is realized; the central control unit is introduced, and the whole-process processing device covering raw material processing to finished product packaging is constructed, so that data intercommunication and collaborative operation among all process units are realized, the current situation of isolated operation of traditional equipment is thoroughly changed, and the overall automation degree and operation efficiency of the production system are improved.

The present application relates to a kind of nougat and its preparation method to avoid oil return phenomenon, the preparation method includes the following steps: (1) edible oil, allulose and isomalt are mixed, gradient temperature control stirring is used, to obtain sugar oil mixture;(2) the sugar oil mixture of step (1), egg, water, wheat flour, baking powder, baking soda, resistant dextrin, edible glue, edible salt and protein powder are mixed, to obtain dough;(3) the dough in step (2) is leavened, shaping and segmented baking, to obtain the nougat.The present application can avoid the phenomenon of nougat oil return in storage by the synergy of raw materials and process, while maintaining the good taste, color and texture of nougat.

The invention discloses low-GI noodles applying a superfine grinding modified highland barley starch structure, and relates to the technical field of low-GI noodle processings.The low-GI noodles are prepared by the steps that S1, highland barley is cleaned up, dried and placed in a low-temperature vibration superfine grinding machine to be ground, and modified highland barley starch is obtained; and S2, adding water into the modified highland barley starch, edible salt and ferment powder, mixing to obtain dough, fermenting, pressing, tabletting the fermented dough, and cutting into strips to prepare the low-GI noodles. The original structure of the highland barley starch is modified to improve the molecular orderliness of the highland barley starch and increase the content of resistant starch, so that the digestion characteristic and blood glucose response of the highland barley starch are changed. The grain size and structure of the highland barley starch are changed through a superfine grinding technology, so that the digestion rate is reduced, and the blood glucose response is reduced.

The application provides a liquid baked powder compact and a preparation method thereof, and the liquid baked powder compact comprises the following components in parts by weight: potassium magnesium fluosilicate 3-20 parts, silk powder 0.1-2 parts, spherical powder 8-20 parts, flaky filler powder 40-80 parts, oily base 5-18 parts, and surfactant 0.2-1 part. The liquid baked powder compact prepared by the application has no cracking phenomenon on the surface, and has the advantages of low hardness, good anti-falling performance and good make-up performance (surface hardness ≤ 6 N, falling frequency ≥ 4 times, and no oil spots after wiping 100 times). The powder compact is softer when used, has appropriate powder after application, has better make-up effect, and has very good application prospect.

The invention relates to a zero-fermentation small steamed stuffed bun and a making method thereof, and belongs to the technical field of food processing. The making method of the zero-fermentation small steamed stuffed bun comprises the following steps: mixing the flour, the modifier and the baking powder for 1-6 minutes to obtain a mixture; dissolving white sugar in water, adding into the obtained mixture, and stirring to obtain dough; the obtained dough is loosened and then is cut, rolled and stuffed, and the zero-fermentation small steamed stuffed bun is obtained. According to the making method of the zero-fermentation small steamed stuffed bun, by compounding an acidity regulator and an enzyme preparation in a modifier, the sour and fragrant flavor and structural characteristics of the leavening dough are accurately simulated, the problem of'alkali removal 'in traditional leavening dough fermentation is thoroughly abandoned, and the problem that a finished product is unstable due to temperature and humidity changes in a traditional process is solved.

The invention relates to the technical field of water evaporation drying of baking powder, and particularly discloses a water evaporation drying device of bio-enzyme modified baking powder, which comprises a modified starch evaporation drying tank, a steam heating bin and a steam generator, the steam generator is in through connection with the steam heating bin through a gas conveying pipe, and one side of the steam heating bin is provided with a convex part; the stirring module is fixedly arranged in the middle of the modified starch evaporation drying tank, the diversion conveying module can drive the sweeping assembly to rotate while conveying hot air, the sweeping assembly can sweep the bottom of the modified starch filtering module, and it can be avoided that filtering holes in the bottom of the modified starch filtering module are blocked by enzyme modified starch, and normal filtering use is affected; meanwhile, the vibration module can drive the flow guide conveying module to vibrate under the linkage of the stirring module, so that filtering holes in the bottom of the modified starch filtering module can be further prevented from being blocked by the enzyme modified starch, and the secondary hot air drying efficiency of the recycled hot air on the enzyme modified starch can be effectively improved.

A dough composition and manufacturing process suitable for a ketogenic diet, a low-carbohydrate diet, a sugar-restricted diet, and / or a gluten-restricted diet. The dough composition comprises psyllium powder 4% by weight; chewing gum 2% to 4% by weight; pea protein 16-20% by weight; pea fiber 18-49% by weight; and chickpea flour 0-27% by weight. Another dough composition comprises cauliflower powder 0-8% by weight; psyllium powder 5-10% by weight; flaxseed flour 0-10% by weight; pea protein 15-36% by weight; pea fiber 18-46.5% by weight; and oat flour 0-25% by weight. Finally, another dough composition comprises psyllium powder 10% by weight; cauliflower powder between 0-12.5% ​​by weight; pea protein between 18-31.5% by weight; pea fiber between 22-42% by weight; baking powder between 1-3.25% by weight; and salt between 0.75-1.7% by weight.

The highland barley beta-glucan enrichment method comprises the following steps of raw material pretreatment, ultrasonic-microwave synergistic extraction, composite enzymolysis, enzyme deactivation and concentration, and during preparation, the highland barley beta-glucan enrichment method comprises the following steps of dough preparation, standing for relaxation, tabletting forming and two-stage baking. The method disclosed by the invention has the beneficial effects that the yield of the beta-glucan reaches 2.36% and the content of the beta-glucan in the enriched powder reaches 8-10% through ultrasonic-microwave synergistic and composite enzymolysis technologies, so that a foundation is laid for preparation of high-fiber products; through the synergistic effect of the low-gluten wheat flour and the baking powder and in combination with a standing relaxation process, the molding rate of the highland barley cakes reaches 98% or above, and baking shrinkage and fragmentation are avoided; the content of beta-glucan in the finished product is more than or equal to 12%, and the total dietary fiber is more than or equal to 12%; the hardness of the product is less than or equal to 800g through two-stage baking, the product is crispy and not rough in taste, and the yak milk powder and the sea buckthorn fruit powder endow unique flavor.

The invention belongs to the technical field of food processing, and particularly provides an antioxidant functional colored potato compressed biscuit and a preparation method thereof. The colored potato compressed biscuits comprise the following raw materials: 30-40 parts of colored potatoes, 10-30 parts of wheat weak strength flour, 10-20 parts of eggs, 2-6 parts of palm oil, 1-5 parts of white granulated sugar, 10-15 parts of whole milk powder, 3-7 parts of maltose, 0.5-1 part of edible salt, 0.2-0.4 part of sesame and 0.5-2 parts of baking powder. The compressed biscuit is reasonable in nutritional ingredient structure and rich in various vitamins and minerals, and has the functional characteristic of protecting vision and retina health; meanwhile, the colored potatoes and the green tea extract are specially added, so that compared with traditional biscuits, gastrointestinal satiety is more easily generated, and the intake of total calories is further reduced; detumescence is facilitated, and gastrointestinal motility is promoted; the green tea is appropriate in sweetness and crisp and rich in taste, has a specific green tea flavor, is not added with pigments and essences, and makes the body free of burden; and meanwhile, the preparation method is high in production efficiency, simple in process and easy for large-scale production.

The honey cake containing the hovenia acerba polysaccharide comprises the following raw materials in percentage by mass: 25-28% of honey, 27-30% of the hovenia acerba polysaccharide, 35-38% of red dates, 1.7-2.2% of table salt and the balance of aluminum-free baking powder, eggs, corn oil and water based on the mass of the flour. The hovenia acerba polysaccharide is fused with a traditional jujube cake making process, and a novel jujube cake product which is low in sugar, balanced in nutrition, unique in flavor and capable of meeting safety standards is developed.

The utility model relates to a process for producing milkfish kikiam (five-spice roll) enriched with milkfish bone powder utilizing milkfish bone scrap as a source of milkfish bone powder. The process comprises washing and cleaning milkfish bone scrap, pressure cooking the cleaned milkfish bone scrap for 1.5 hours, oven drying, and pulverizing the dried milkfish bone scrap to obtain milkfish bone powder. The milkfish bone powder is mixed with 950 grams ground milkfish meat, 500 grams ordinary flour, 500 grams five-spice powder, 200 grams chopped garlic, 200 grams chopped onion, 200 grams brown sugar, 200 grams baking powder, 200 grams seasoning, 100 grams salt, 50 grams ground black pepper, 100 mL cooking oil, 200 mL mineral water, and 50 mL soy sauce, after which the mixture is shaped into milkfish kikiam (five-spice roll) and fried over low-to-medium heat. The process provides a method for producing milkfish kikiam (five-spice roll) enriched with milkfish bone powder.

The invention relates to the technical field, in particular to a composition for preventing and treating postpartum female animal infection and a preparation method thereof.The composition is prepared from, by weight, 50-55 parts of honeysuckle, 40-50 parts of rhizoma anemarrhenae, 50-55 parts of dandelion, 50-55 parts of motherwort, 150 parts of flour, 1.5-3 parts of baking powder, 30-40 parts of starch, 1-3 parts of vanillin and 0-15 parts of water. According to the formula, zero antibiotic and zero drug withdrawal period are realized, the occurrence rate of hysteritis and mastitis can be obviously reduced by continuously feeding for 5-7 days, the residence time of lochia is reduced, the raw materials are easy to obtain, the process is simple, the cost is low, and the method is green, safe and efficient.

[Problem] The purpose of the present invention is to provide: a baking powder coating composition and baking liquid coating composition which are PFAS-free, have excellent corrosion resistance and processability while also having high durability and high chemical resistance, and form a good lining coating film without causing defects such as cracks; and a coating film and coated body containing the baking powder coating composition or baking liquid coating composition. [Solution] This baking powder coating composition comprises a polyethylene resin in which a porous coordination polymer (PCP) / metal organic framework (MOF) is dispersed, wherein an organic ligand and a central metal form a coordination bond in the porous coordination polymer (PCP) / metal organic framework (MOF).