96 results about "Baking powder" patented technology

The invention discloses a low-oil-absorption fried food hanging paste and a preparation method thereof, and belongs to the technical field of food processing and making. The hanging paste comprises the following components in parts by weight: 10-20 parts of corn starch, 15-20 parts of highland barley flour, 10-15 parts of rice flour, 1-2 parts of edible salt, 0.5-1 part of baking powder and 50-60 parts of drinking water. The highland barley flour and the rice flour are compounded to replace wheat flour used in a traditional pasting formula, compact gel formed after high amylose in the rice flour is gelatinized can seal pores after being cooled, beta-glucan in the highland barley flour absorbs water to increase the viscosity, the pores of the rice starch gel are filled, a continuous oil-resistant layer is formed, and the pasty effect is improved. In the frying process, a denser and smoother surface can be formed, grease permeation is hindered, the water binding capacity and stability of hanging paste are improved, the hanging paste rate is increased, a starch-beta-glucan colloid barrier is formed on the surface of food, the content of permeated grease and the total oil content in the hanging paste after frying are reduced, grease intake is reduced, and the food quality is improved. The requirements of consumers on low-oil healthy foods are met.

The invention discloses Maotai-flavor yeast for making hard liquor and a preparation method thereof, and belongs to the technical field of Maotai-flavor yeast making. The Maotai-flavor yeast for making hard liquor comprises the following raw materials in percentage by weight: 50-100wt% of highland barley ferment powder and 0-50wt% of wheat flour, and further comprises grain moistening water which accounts for 38-42% of the total mass of the highland barley ferment powder and the wheat flour and mother yeast powder which accounts for 3-8% of the mass of the wheat flour; the Maotai-flavor yeast for making hard liquor is prepared through the technological processes of preparation of highland barley ferment powder, preparation of wheat flour, mixing of the wheat flour and the highland barley ferment powder, yeast blank forming, yeast mounting, yeast blank fermentation, yeast dismounting and warehousing and storage. The preparation method solves the problems of slow fermentation, unsatisfactory fermentation and the like caused by high viscosity of the yeast blank when the highland barley is used as the raw material to prepare the yeast; meanwhile, the problem of low abundance of yeast rock bacillus in Sichuan sauce type yeast for making hard liquor is solved; furthermore, the thick sense of the sauce flavor of the Sichuan sauce type yeast is optimized, and the overall quality of the sauce-flavor yeast is improved.

The invention discloses a two-stage process for preparing powdery quality-improving fuel through biomass baking, which comprises the following steps: S1, a drying procedure: carrying out coarse crushing on biomass to form biomass particles, and screening and drying the biomass particles; s2, a low-temperature baking and powdering process: baking the dried biomass particles, and performing multi-stage fine crushing and grinding on the biomass particles in the baking process to form biomass powder; and S3, cyclic utilization of the baking gas: circularly inputting one part of the baking gas generated in the biomass particle baking process in the step S2 into the step S2 to provide heat for the baking process, and returning the other part of the baking gas to the step 1 to provide heat for the drying process. According to the technology for preparing the powdery upgrading fuel through two-section type biomass baking, powder preparation is completed while baking is conducted through the stirring unit, the baking powder preparation time is greatly saved, and compared with three-section type baking powder preparation, the production efficiency is greatly improved, and the baking efficiency is greatly improved.

The invention relates to the technical field of powder coatings, in particular to a low-temperature curing twice-coating twice-baking powder coating which is prepared from the following components: modified epoxy resin, a polyamide curing agent, polyester resin, composite filler, a flatting agent, an accelerant and a brightener. The low-temperature curing twice-coating twice-baking powder coating provided by the invention has an obvious improvement effect in the aspects of adhesive force, wear resistance and the like, a silane functional group in gamma-glycidyl ether oxypropyl trimethoxy silane in the modified epoxy resin is hydrolyzed to generate a silanol group, and the silanol group can be subjected to a condensation reaction with a hydroxyl group on the surface of a base material to form a covalent bond; and the adhesive force between the coating and the base material is enhanced. And meanwhile, the modified epoxy resin forms a more compact three-dimensional network structure when the coating is cured, so that the hardness and strength of the coating are improved, and the wear resistance is improved.

The invention belongs to the technical field of microorganisms, and particularly relates to a plant lactobacillus FGJC-3 strain and application thereof. The invention provides a strain of lactobacillus plantarum FGJC-3, and the strain of lactobacillus plantarum FGJC-3 has obvious effects of protecting color and improving flavor, and has the advantages of salt tolerance and acidophilic property. The strain can effectively solve the problems of insufficient fermentation flavor, easy browning and blackening in shelf life and the like of salted mustard powder, and can keep the fermented mustard powder golden yellow under the condition of not adding chemical antioxidants for color protection, improve the color and luster of the fermented mustard powder and reduce potential food safety risks. According to the present invention, the plant lactobacillus FGJC-3 strain can rapidly propagate in the high-salt and high-acid fermentation system, can inhibit the growth of infectious microbes, can effectively solve the problem of unstable fermentation quality of the powder brassica juncea, can improve the fermentation quality of the powder brassica juncea, can reduce the food safety risk, and can easily achieve the large-scale industrial production.

The invention discloses ice clara health-care tea and a preparation method thereof, and belongs to the technical field of health-care tea. The ice clara health-care tea comprises an ice clara extract, an aloe extract, an American ginseng extract, composite ferment powder and composite enzymolysis powder, the composite ferment powder is obtained by fermenting a schisandra chinensis extract, an acanthopanax senticosus extract and a folium cortex eucommiae extract through a composite fermentation inoculant and drying; the compound fermentation inoculant comprises clostridium butyricum, bacillus coagulans and aspergillus oryzae; the compound enzymolysis powder is obtained by mixing radix polygonati officinalis, burdock and echinacea purpurea and then performing enzymolysis with compound enzyme; the compound enzyme comprises pectinase, acid protease, glucose oxidase, malate dehydrogenase and thermolysin. According to the ice clara health-care tea disclosed by the invention, the solubility and bioavailability of the product are improved, and the stability and functionality of the ice clara health-care tea are also enhanced, so that the product has a remarkable advantage in the aspect of improving the immunity, and the product can better meet the requirements of consumers on health care through the elaborately designed process steps.

The invention discloses a preparation method of cooked wheaten food containing coffee and coffee crisp steamed stuffed bun, and the preparation method of the cooked wheaten food containing coffee mainly comprises the following steps: putting flour, low-sugar yeast, baking powder and salt into a dough mixer, mixing and stirring for 2-3 minutes, then adding coffee mixed liquor, and kneading dough for 5-6 minutes to form first dough, according to the present invention, the Yunnan small-grain coffee and the traditional broken crisp steamed stuffed bun production process are combined, the innovation and the upgrading of the traditional food are achieved, the coffee concentrate is added into the steamed stuffed bun, and the coffee concentrated liquid is added through the slow-release absorption mechanism of the caffeine and the refreshing function, such that the taste of the steamed stuffed bun is improved, and the taste of the steamed stuffed bun is improved. The coffee polyphenol and the carbohydrate are combined to effectively avoid nervous excitation caused by excessive intake, the synergistic effect of the coffee polyphenol and the carbohydrate contributes to blood glucose stabilization, in addition, the technical bottleneck of the existing coffee wheaten food is solved, and the product is endowed with multiple health values, regional culture characteristics and market competitiveness.

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 invention relates to the technical field of food processing, and particularly discloses a frozen green steamed stuffed bun and a production process thereof. The raw materials of the steamed stuffed bun comprise the following components in parts by weight: 45 to 55 parts of flour, 18 to 23 parts of water, 0.07 to 0.09 part of a frozen dough improver, 0.10 to 0.20 part of baking powder, 1.5 to 2.5 parts of white sugar and 0.5 to 1.5 parts of fresh yeast, the frozen dough improver comprises an enzyme preparation, edible gum and wheat bran antifreeze polysaccharide. The steamed stuffed bun provided by the invention has relatively good mouth feel and flavor.

The present invention discloses coarse cereal cookies and a preparation method thereof, and relates to the technical field of coarse cereal cookies, and the coarse cereal cookies consist of the following raw materials in parts by weight: 60-80 parts of coarse cereal powder, 50-70 parts of butter, 20-25 parts of egg liquid, 8-10 parts of additives, 5-8 parts of powdered sugar, 5-8 parts of salt and 4-8 parts of baking powder. In the preparation process, after the rose flowers and the sweet-scented osmanthus are mixed, fermented and treated, enzymes secreted by microorganisms can decompose saccharides and proteins in the rose flowers and the sweet-scented osmanthus to generate organic acids and ester flavor compounds, so that the original fragrances of the sweet-scented osmanthus and the rose flowers can be interwoven and fused; according to the present invention, the two flowers are added to form the complex, deep and unique flower fragrance so as to promote the mutual blending of the flavor substances of the two flowers, such that the blended flower fragrance enables the coarse cereal cookies to have the mellow and lasting flavor experience, and the fragrance of the cookies has the layering sense.

The invention relates to the field of food processing, and discloses a treatment method and device for prolonging the shelf life of low-temperature slowly-cooked ready-to-eat chicken breast, and the method comprises the following steps: S1, preparing a deep antibacterial injection and a surface synergistic protective liquid; s2, performing step-by-step gradient permeation treatment on the chicken breast; s3, performing vacuum packaging on the chicken breast subjected to the step-by-step gradient permeation treatment; s4, carrying out stepped heating and slow cooking process treatment on the chicken breast subjected to vacuum packaging; the device comprises a preparation module, a permeation treatment module, a vacuum packaging module and a low-temperature slow cooking treatment module. Through the synergistic effect of the nisin and the acetic acid powder, a firm antibacterial core is constructed in the chicken breast; meanwhile, a protective barrier is formed on the surface layer of the product by using natural components such as sucrose ferment powder. In this way, the antibacterial efficiency and durability are greatly improved, use of traditional chemical preservatives is avoided, and the product is safer and healthier.

The invention discloses an agaricus bisporus soil covering material with sponge as a main raw material and a preparation method of the agaricus bisporus soil covering material, and belongs to the technical field of edible fungus cultivation. The agaricus bisporus earthing material taking the sponge as the main raw material is prepared from the following raw materials in percentage by volume: 72 to 92 percent of sponge, 4 to 20 percent of soil, 1 to 2 percent of plant ash, 1 to 2 percent of mushroom sporocarp extract, 1 to 2 percent of ferment powder and 1 to 2 percent of auxiliary materials, the sponge is a porous polyurethane sponge block or porous polyurethane sponge particles. All the components in the soil covering material have a synergistic effect, and the fruiting quality of agaricus bisporus can be effectively improved.

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 invention provides an on-line automatic sampling rotary baking furnace. The baking furnace comprises a rack, a furnace outer container, a furnace inner container, a material taking and placing tilting power assembly, a rotary power assembly, a follow-up furnace cover assembly and an automatic sampling assembly. The automatic sampling assembly is connected to the furnace cover through the follow-up furnace cover assembly, the automatic sampling assembly drives a sampling spoon to stretch into the furnace inner container for sampling, online high-frequency sampling detection of powder is achieved without shutdown and furnace opening in the baking process, the dynamic progress of powder baking is mastered in real time, targeted regulation and control are conducted, production efficiency is improved while safety production is achieved, and the production cost is reduced. And the quality of the baked material body is improved.

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 invention relates to a small steamed bun making process, which belongs to the technical field of food making, and makes the made wrappers soft and elastic, fine and smooth in mouthfeel and chewy by accurately controlling the proportion of plain flour, warm water, yeast and baking powder and the fermentation time, temperature and humidity. The optimized wrapper not only can better wrap the stuffing, but also can keep good taste after being steamed, and brings unique taste enjoyment to consumers, in the aspect of stuffing preparation, seasonings such as pork stuffing, scallion and ginger water, salt, sugar, light soy sauce, oyster sauce, sesame oil and white pepper powder are reasonably matched, and the dosage range of the seasonings is strictly controlled, so that the stuffing is rich and delicious in taste, and the taste of the stuffing is greatly improved. And various seasonings are mutually fused and well arranged. The addition of the scallion and ginger water effectively removes fishy smell and enhances aroma, the accurate proportion of the salt, sugar and other seasonings enables the taste to be moderate in saltiness, the light soy sauce and the oyster sauce improve the delicate flavor, the sesame oil increases the aroma, and the white pepper powder increases a slight spicy taste, so that rich taste is created together, and different taste requirements are met.

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 application discloses a kind of quick detection method and combination device of aluminum-free baking powder quality index, belong to the field of food additives.The specific steps are as follows: the experimental group baking powder sample and blank group baking powder sample needed for detection are prepared;Experimental group baking powder sample is placed in water bath reaction box and constant temperature water bath reaction is carried out;Heated deionized water (above 90 DEG C) is added to the experimental group sample tube after water bath, gas is collected, and parameters are read;Blank group baking powder sample is placed in water bath reaction box and constant temperature water bath reaction is carried out;Heated deionized water (above 90 DEG C) is added to the blank group sample tube after water bath, gas is collected, and parameters are read;Gas production index of baking powder is obtained by formula calculation, and baking powder gas production duration, PH value of baking powder after water solution are obtained by reading parameters, and a total of three quality indexes are obtained.In addition, the application provides a kind of combination device for quickly detecting baking powder quality index (gas production, gas production duration, water solution PH value), which is composed of water bath reaction box (part A), handheld sampler (part B), sample tube rack (part C) and baking powder gas collection device (part D).The application provides a method capable of detecting multiple samples at a time, improves detection efficiency and accuracy, and integrates the detection device.

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 provides cleaning and leavening powder and a preparation method thereof. The cleaning and leavening powder comprises the following raw materials in percentage by weight: 50-70% of Anhua tea seed powder, 10-20% of Anhua dark tea powder, 10-20% of Anhua rhizoma polygonati powder and 5-15% of saponin powder.

The invention provides a seedling rope kelp culture raft frame and a culture method thereof, and relates to the technical field of kelp culture. The seedling rope kelp culture raft frame mainly comprises buoyancy ropes, culture seedling ropes, positioning ropes and adjustable floating balls. The buoyancy rope is composed of a plurality of rows of ropes and fixed to the seabed through peg ropes and pegs. Adjustable floating balls are mounted on the breeding seedling ropes, slow-release balls are arranged in the adjustable floating balls, and telescopic grooves are formed in the outer side walls of the adjustable floating balls; and the positioning rods are used for connecting breeding seedling ropes and keeping the whole raft frame stable. Through the innovative design of the adjustable floating ball, parts such as the micro water pump, the electromagnetic water valve and the electromagnetic gas valve are utilized, and baking powder in the slow release ball is combined, so that automatic adjustment of buoyancy is achieved. The cultivation method comprises the whole process of kelp seedling selection, cultivation, seedling hanging, buoyancy adjustment, daily management and final harvesting, automation and high efficiency of kelp cultivation are achieved, and the problems that in the prior art, buoyancy adjustment is inconvenient, floating balls are prone to aging, and automatic control is lacked are effectively solved.

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.

The invention provides a method for preparing frozen fried food capable of being reheated by microwaves. The method comprises the following steps: wrapping raw meat with water-blocking layer powder; then, the raw meat wrapped with the water-blocking layer powder is wrapped with hydrophobic skin paste; adhering bread crumbs to the outer paste to obtain a food to be fried; frying the food to be fried to obtain fried food; and freezing the fried food product; wherein the water-blocking layer powder comprises the following components in percentage by weight: 40-65% of sweet potato starch, 20-45% of sweet potato powder, 1-5% of cardalan gum and 10-15% of protein powder, and the percentage of each component is selected from the listed range to the total of 100%. The hydrophobic skin paste comprises low-gluten flour, glutinous rice flour, corn starch, whey protein, baking powder, modified starch and water according to a formula ratio of 23-27% by weight, 8-12% by weight, 5-10% by weight, 1-5% by weight, 1-5% by weight, 1-5% by weight, 1-5% by weight and 50-55% by weight, and the percentage of each component is selected from the listed range to the total of 100% by weight. The invention also provides a method for microwave reheating the frozen fried food.

The present invention addresses the problem of providing a novel chocolate-like food product having an excellent flavor even if cocoa-derived components are reduced, and also providing a bean-derived baking powder that can be used in the chocolate-like food product. The above-mentioned problem can be solved by using a method for producing a bean-derived baked powder for chocolate-like food products, said method having all of the steps 1)-3) described below. The method comprises the following steps: 1) crushing beans; (2) mixing carbohydrates and amino acids with water; and (3) adding the mixture obtained in the step (2) into the crushed beans obtained in the step (1), stirring and baking.

The invention discloses a rapid detection method for quality indexes of aluminum-free baking powder and a combined device, and belongs to the field of food additives. The method comprises the following specific steps: preparing an experimental group baking powder sample and a blank group baking powder sample required by detection; putting the test group baking powder sample into a water bath reaction box for constant-temperature water bath reaction; adding heated deionized water (above 90 DEG C) into the experimental group sample tubes after water bath, collecting gas, and reading parameters; putting the blank group baking powder sample into a water bath reaction box for constant-temperature water bath reaction; adding heated deionized water (above 90 DEG C) into the blank group sample tube after the water bath, collecting gas, and reading parameters; the gas production rate index of the baking powder is calculated through a formula, and the gas production duration time of the baking powder and the PH value of the baking powder after being dissolved in water are obtained by reading parameters. In addition, the invention provides a combined device for rapidly detecting baking powder quality indexes (gas production rate, gas production duration and pH value of an aqueous solution), and the device consists of a water bath reaction box (part A), a handheld sampler (part B), a sample tube placing rack (part C) and a baking powder produced gas collecting device (part D). The invention provides a method capable of detecting a plurality of samples at one time, so that the detection efficiency and accuracy are improved, and a detection device is integrated.

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.

The present invention relates to the technical field of food processing, and discloses a low-sugar sponge cake and a preparation method thereof, wherein the low-sugar sponge cake comprises the following ingredients in parts by weight: 220g of whole eggs, 120g of sugar-free applesauce, 65g of almond powder, 65g of whole wheat flour, 3g of baking powder, 1g of vanilla extract, 1g of salt, 2g of cinnamon powder and 0.6-0.8g of mogroside. The low-sugar sponge cake and the preparation method thereof, by using sugar-free applesauce to replace part of the sugar, make the sugar content in the cake lower, suitable for people who need to control blood sugar, such as diabetics and people who lose weight, and no oil is added, so as to reduce the intake of saturated fat, reduce calories, and be more suitable for healthy diet, whole wheat flour and almond powder are rich in dietary fiber, which helps digestion, increases satiety, and controls weight, almond powder and whole eggs provide high-quality plant and animal proteins, which help body repair and immune function, and the unsaturated fatty acids contained in the almond powder are beneficial to cardiovascular health and can reduce the level of bad cholesterol.

The invention relates to low-saturation grease for improving oxidation stability and quality of walnut cakes and application of the low-saturation grease, and belongs to the field of baked food processing. The invention provides a preparation method of low-saturation grease, which comprises the following steps: heating saturated fat and high-oleic acid grease in a water bath, carrying out ultrasonic treatment after high-speed shearing, quenching and kneading to obtain the low-saturation grease; the invention also provides a preparation method of the walnut cake. The preparation method comprises the following steps: adding white granulated sugar into low-saturated grease, stirring and uniformly stirring whole egg liquid; adding baking powder and baking soda, uniformly stirring, adding low-gluten wheat flour, and uniformly stirring to obtain dough; and preparing the dough into walnut cake blanks, and baking to obtain the walnut cakes. The walnut cake prepared from the low-saturated oil has excellent sensory quality, is good in flowering effect, oily and crisp in mouth, fragrant and sweet, rich in flavor and good in oil holding effect; the saturated fatty acid is reduced, the oxidation stability is kept well, and the shelf life is prolonged.