513 results about "Browning" patented technology

Indentation patterns in microwave packaging materials can enhance the baking and browning effects of the microwave packaging materials on food. The indentation patterns can provide venting to either channel moisture from one area of the food product to another, trap moisture in a certain area to prevent it from escaping, or channel the moisture completely away from the food product. The indentation patterns can cause the microwave packaging material underneath a food product to be slightly elevated above the cooking platform in the base of a microwave. The indentation patterns can lessen the heat sinking effect of the cooking platform by providing an air gap for insulation. Elevating the base of the microwave packaging material further allows more incident microwave radiation to propagate underneath the microwave packaging material to be absorbed by the food product or by microwave interactive materials in the microwave packaging material that augment the heating process.

A method of preparing parbaked food products, such as pizza crust shells, apparatus and dough formulation used therein, and the product produced by the process. The process comprises the steps of providing a dough including flour, sugar and water, and preferably also a leavening agent such as instant yeast. The dough is rounded, first proofed, panned, pressed and second proofed. The prepared dough piece is then steam hydrated under conditions sufficient to cause moisture absorption and a resultant increase in moisture content throughout the dough. Then the hydrated dough piece is immediately sequentially parbaked until gelatinization of the starch is complete. At least one parbaking condition is adjusted selected from the group consisting of initial dough temperature, oven temperature, parbaking time, dough absorption and dough thickness and coordinated with the moisture content condition of the dough upon completion of the steam hydration for thereby delaying external browning of the dough.

The invention discloses low-alcohol ice wine. The brewing process comprises the following steps of: harvesting grapes, sorting, squeezing, diluting, fermenting, clarifying, resisting oxidation, freezing, degerming, filtering and filling. The invention adopts a temperature-controlled oak barrel fermentation process, converts part of glucose into gluconic acid at the initial period of fermentation by adding GOX, and lowers the generation quantity of ethanol, thereby lowering the alcoholic strength of the wine. After wine liquor is clarified, SO2 and EDTA are adopted to carry out synergic anti-oxidation processing, which reduces the use quantity of the SO2 greatly, lowers the influence of sulfite on the quality of the wine and also lowers the browning degree of the wine liquor effectively. The invention has the advantages that the color and the taste of the wine are enhanced, the wine has full-bodied wine fragrance and oak fragrance and more conforms to the healthy drinking requirements of modern people, and the alcoholic strength is also lowered.

The invention relates to a processing method of soybean milk raw material and a preparation process of soybean milk. The method comprises the following steps: steaming and ripening soybeans; microwave-drying the steamed and ripened soybeans; vacuum-packing the microwave-dried soybeans, adjusting the weight ratio of soybean milk raw materials to water to 1:2 to 1:18, mixing and pulverizing, and then preparing Fresh soy milk. Compared with the prior art, the soymilk raw material processed by the present invention can realize long-term storage at room temperature, and the degree of browning of the soymilk prepared by using the soymilk raw material is light, which ensures the sensory quality of the ripened soybean, high protein dissolution efficiency, and also retains the browning degree of the soymilk. Flavoring substances make the flavor of soy milk more mellow.

A microwavable package may include one or more microwave-absorbing regions, microwave-shielding regions, and/or embossed regions designed to enhance microwave cooking of food products including raw meat, poultry, and fish as well as breaded, battered, and dough containing items. Microwave-absorbing regions (i.e., solid susceptors) may promote thermal cooking, browning, and/or crisping of food products. Microwave-shielding regions (i.e., patterned susceptors) may promote uniform cooking and inhibit overcooking of food products. A patterned susceptor may be a conductive grid or a grid of conductive or non-conductive shapes (e.g., squares, triangles, circles). In an embodiment, solid susceptors and patterned susceptors may be formed from a common thin metal film on a common polymer barrier layer and laminated to a common structural backing layer. An embossed region of a microwavable package may promote crisping of a food product by allowing air to circulate between the food product and an interior surface of the microwavable package.

A method for the cooking of a cooking product in a cooking appliance with a cooking chamber that comprises at least one heating device, a computer device, a memory device and at least one sensor device, is carried out, in dependence on a degree of cooking of a cooking product and/or of a cooking duration, in particular determined by the core temperature, the browning, the pH value and/or the cooking value, from values measured by the sensor device with consideration of the at least occasionally deposited values in the memory device via the computer device, wherein at least two steps separated from one another in time, comprising a pre-cooking step, which is interrupted when a determined intermediate value of the degree of cooking and/or of the duration of cooking, in particular a determined remaining time for reaching the cooking duration is reached, and a finishing cooking step, in particular a finishing step that is recalled at a later time point in order to end the cooking of the cooking product with consideration of the intermediate value.

A protective coating or film is applied to at least a portion of the outermost surfaces of the outermost layers of a farinaceous product including a high solid fat index lipid or hard butter to form an outer high solid fat index layer. Reheating the product in a toasting environment from a refrigerated or frozen state causes the high solid fat index layer to transfer heat into the interior of the food product by continuously melting and resolidifying in a controlled way to limit toasting while absorbing into the surface of the product at a rate limited by the high solid fat index. The film serves as a protective barrier which limits toasting (i.e., browning) in the toasting environment by conducting heat into the interior of the product and to prevent moisture escape from the product during refrigerated or frozen storage and during the reheating process.

The invention relates to the technical field of fruit preservation, and specifically provides a preservation technology for litchi, longan or rambutan in sapindaceae. The litchi, longan and rambutan are hardest preserved fruits, the fast browning of the peel is the most important problem influencing the preservation and sale; the water loss of the peel is the key factor causing the browning of the litchi, longan and rambutan; since the peel of the fruit in sapindaceae is loosen in structure and the water loss of the peel cannot be supplemented from the pulp, the water is fast lost and the peel is fast brown. The method provided by the invention comprises the following steps of: performing selecting and preservative and fresh-keeping on the mature fresh litchi, longan or rambutan with carpopodium or spur by routine, adopting a water-absorbing material or directly providing a water source at the carpopodium or spur so that the fruit is capable of actively absorbing water to maintain the high water content of the peel and the inherent color of the fruit, the peel browning is delayed, and the fruit rotting rate is reduced.

The invention provides a method for preparing okra tea biscuits. The method comprises the following steps: mixing 5-10 parts by weight of okra juice, 2-3 parts by weight of tea powder, 25-40 parts by weight of corn flour, 100-120 parts by weight of low gluten powder, 10-15 parts by weight of xylose and 10-15 parts by weight of vegetable oil, adding water to the mixture, kneading the mixture into dough, and then carrying out forming treatment; and baking the formed dough, and cooling to obtain the okra tea biscuits. The method for preparing okra tea biscuits has the advantages that okra and green tea resources which have relatively high nutrition and healthcare functions can be fully developed and utilized, the produced biscuits can be effectively prevented from oxidizing and browning, the storage life of the food is prolonged, the adopted green tea is a pure natural green preservative, the using amount of synthesized preservatives is reduced, and the method is in line with the healthy eating idea of wide consumers.

The invention relates to a method for processing wild small trash fish, which belongs to the technical field of aquatic food processing. The invention has the following steps of: preparing wild small trash fish used as raw materials; cleaning the small trash fish, removing entrails and pickling, pre-dehydrating fish bodies by microwave vacuum drying till moisture content is 15%-18%, and then carrying out vacuum microwave frying to obtain crisp dry fish with moisture content of 6%-7%. The invention adopts two-stage combination treatment technology of microwave vacuum drying and microwave vacuum frying, and solves the difficult problems of crispness and easy breaking in the processing of small trash fish. The processed dried fish has the advantages of low browning level, small puffing, high crispness, low oil content of products, short production period and low energy consumption.

This inventionm discloses a method for brewing dry-type lichee wine including taking lichees as the raw material, squeezing them, fermenting with barm at low temperature, hydrolyzing them with bio-enzymes, metabolic controlling fermentation and clarifying and filtering them to get the raw wine, which is processed for stability including: adding metal ionic complexant to coordinate metallic ions in the spirit to suppress browning of non-biologies, adding silica gel at low temperature to adsorb cold turbid proteins in the spirit and adding bio-antioxidation enzyme resisting against oxidation browning of the lichee wine.

The invention provides a fermented soymilk beverage. In terms of a total weight of 100 weight parts, the fermented soymilk beverage comprises the following raw materials: 3-10 parts by weight of soybean, 0.5-15 parts by weight of white granulated sugar, 3.0-9.0 parts by weight of reducing sugar, 0.21-0.65 parts by weight of a thickening agent and 0-0.20 parts by weight of an acidity regulator. The fermented soymilk beverage is prepared by soybean slurry grinding, batching, browning and fermentation. The thickening agent includes pectin, arabic gum and gellan gum, and is added after fermentation. The invention also provides a preparation method of the fermented soymilk beverage. The fermented soymilk beverage product system provided by the invention is uniform, and almost has no floating, precipitation or stratification phenomenon when it is placed at room temperature.

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.

The invention relates to instant tea paste and a processing technology thereof. The technology comprises the following steps: performing light-degree freezing and microwave treatment, mixing with circulating water, ultrasonic extracting, concentrating in low temperature and vacuum, freeze-drying and shaping in vacuum and the like. Through light-degree freezing, more effective ingredients can be extracted and flavor substances and pigment of tea can be reserved. Through microwave treatment, tea cells are broken, which is beneficial to improving extraction efficiency; and the heat generated by microwave treatment is absorbed by ice crystal, thus having no high-temperature reaction on tea and less loss on the flavor substances and the pigments of tea. Mixing with low-temperature circulating water is combined with ultrasonic extracting to realize low-temperature extraction with short extraction time, high extraction yield and high extraction efficiency of effective components in tea up to over 80%, less damage to the original color, flavor and nutrient substances, and better taste. The instant tea paste especially overcomes the defects of easy browning of color of the traditional tea paste.

A chestnut beverage with high nutritive value is prepared from chestnut, sweetening agent, souring agent, stabilizer, and oligose through choosing chestnut, removing shell and film, grinding, protecting color, filtering, liquefying, boiling, saccharifying, mixing, homogneizing, filling it in containers, and sterilizing.

The invention discloses a preparation method of fruit/vegetable yoghourt pulp. The preparation method comprises the following steps: cleaning and slicing fruits/vegetables to obtain fruit/vegetable slices; mixing the fruit/vegetable slices with yoghourt, and performing pulping to obtain the fruit/vegetable yoghourt pulp, wherein the weight ratio of the fruit/vegetable slices to the yoghourt is 1:(10-2):1; performing vacuum packaging on the obtained fruit/vegetable yoghourt pulp; putting the vacuum-packaged fruit/vegetable yoghourt pulp into an ultra-high-pressure treatment kettle, and performing sterilization treatment under ultra-high pressure to obtain a fruit/vegetable yoghourt pulp product. According to the preparation method of the fruit/vegetable yoghourt pulp, browning during and after pulping of the fruits/vegetables is suppressed by using various browning-suppressing chemical components in the yoghourt; meanwhile, through the nutrition mixing of the yoghourt and the fruits/vegetables, the fruit/vegetable pulp is comprehensive in nutrition. Compared with a heat sterilization technology, an ultra-high-pressure sterilization technology for the fruit/vegetable yoghourt pulp has the advantage that the original color, nutrition and rheological characteristics of the fruit/vegetable yoghourt pulp product can be well maintained.

The invention provides brown fermented milk, which comprises the following raw materials that: 3 to 5 percent of white sugar, 0.2 to 6 percent of glucose and 84 to 90 percent of skim milk, wherein the temperature is increased to 95 to 98 DEG C to be maintained for 1.5 to 2.5 hours during a sterilization step and a fermentation step in the preparation process. The invention also provides a production method of the brown fermented milk. Due to the raw material ingredients and production process, the fermented milk has reaction during the sterilization and the fermentation. The fermented milk is brown, produces brown coloring matters to prevent the automatic oxidation of grease so as to have resistance to oxidation, and is beneficial to the health of the human body.

The invention discloses freeze-dried tablets and a preparation method thereof. According to preparation method of the freeze-dried tablets, a functional leavening agent, functional germinated brown rice, Chinese herbal medicine extracts with ambient temperature stress resistance, and a stabilizer capable of effectively improving stability are added in the yoghurt fermentation process; through the adoption of a variable-temperature yoghurt fermentation technology, the propagation of lactic acid bacteria is maximized, and the ambient temperature stress resistance of lactic acid bacteria is improved; yoghurt and fruit puree are pre-processed by adopting a non-thermal processing technology, so that the sundry bacteria contamination is prevented during the process, the juice yield of fruit juice is increased, the content of soluble cellulose of the fruit puree is increased, and the browning of the fruit puree is prevented; in addition, a freezing protecting agent scientifically compounded and having better anti-freezing effect is added during the mixing of the yoghurt and fruit puree; finally, the freeze-dried tablets which are delicate in mouth feel, uniform in texture, stable in state, great in quantity of live bacteria, good in functionality and long in shelf life. The content of live bacteria in the freeze-dried tablets is 1.55*10<11>-2.52*10<11> CFU/g, and the shelf life is 30-36 months at the normal temperature.

The invention discloses a drying method capable of keeping bright-colored color, bloom form and inherent flavor of camellia chrysantha. The method comprises the steps of pre-freezing the picked fresh camellia chrysantha at the temperature of -18DEG C to enable the fresh camellia chrysantha to be iced and hardened; and putting into a low-temperature vacuum refrigerating machine, and drying for 8-12h under the condition that the vacuum degree is 80+/-20Pa and the temperature is 45-70DEG C. The drying method has the advantages that the appearance of the fresh camellia chrysantha can be fixed after the camellia chrysantha is pre-frozen; the cells of the fresh camellia chrysantha can be broken, so that the drying speed can be accelerated, and the drying time can be reduced; the activity of the fresh camellia chrysantha can be broken, so that the browning of the color in the process of heating can be avoided; and a certain vacuum degree can be kept by means of low-temperature vacuum freeze drying, so that the participation of oxygen can be completely eradicated, the oxidation reaction can be avoided, and the color of the fresh camellia chrysantha can be protected; and the evaporation temperature of moisture in the fresh camellia chrysantha can be reduced, and the evaporation speed of the moisture can be accelerated. A certain temperature in the machine can be kept, the drying speed can be accelerated, and the drying time can be reduced.

The invention relates to the field of anti-browning agents, and particularly relates to a potato anti-browning agent, and a preparation method and application thereof. The potato anti-browning agent is prepared by mixing ascorbic acid, cysteine, edible acidic pH regulator, chlorine additive, calcium additive, antioxidant and water according to a certain order. According to the invention, the potato anti-browning agent contains multiple components capable of inhibiting enzyme activity and changing enzyme action environment, such as citric acid, ascorbic acid, cysteine and malic acid; oxidation of a substrate can be prevented; sulfite is not contained, thereby avoiding injury of sulfate to a human body; the potato anti-browning agent is simple to operate and long in fresh-keeping time; and the browning degree can be kept basically unchanged in a preservation period of 30 days.

The invention discloses a freeze-dried foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit paste so as to prevent infection with infectious microbes in preparation process, improve fruit juice yield, increase the content of soluble cellulose in the fruit paste and prevent browning of the fruit paste; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit paste and the yoghurt. Eventually, the prepared freeze-dried foodstuff has fine mouthfeel, uniform texture, stable state, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.55 * 10<11> to 2.52 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.

The invention provides a preservation method for fresh cut aralia elata seem through the combination of high-concentration oxygen modified atmosphere packaging and low-temperature storage. The preservation method comprises the first step of selecting, the second step of cleaning, the third step of airing, the fourth step of tidying, the fifth step of bagging, the sixth step of air exhausting, the seventh step of inflating, the eighth step of sealing and the ninth step of storing. According to the method, a high-resistance polyethylene film is adopted as a modified atmosphere packaging bag, gas of the high-concentration oxygen modified atmosphere packaging comprises, by inflating proportion, 75%-95% of oxygen and 25%-5% of carbon dioxide gas, and low-temperature storage is combined after modified atmosphere packaging. The preservation method is applied to the preservation of the fresh cut aralia elata seem, the poisonous effect generated by anaerobic respiration is obviously reduced, meanwhile, the respiration action is reduced, color changing is prevented, moisture evaporation and pest and disease damage infections are reduced, the original unique flavor and the nutrient ingredients of the aralia elata seem are maintained to the maximum, and the shelf life of the fresh cut aralia elata seem is effectively prolonged. According to the technical scheme, the rot, browning and reduction of vitamin C, total phenols and other nutrient ingredients of the fresh cut aralia elata seem are obviously restrained, the hardness and the antioxidant activity of the fresh cut aralia elata seem are improved, the fresh cut aralia elata seem has high appearance quality and sanitary quality, the preservation period of the product is prolonged to 10-12 days from 2-3 days, and the price can be increased by 2 times.