10 results about "Caramelization" patented technology

This application discloses a high-efficiency hard candy production system, which includes a mixing tank with a heating chamber inside its side wall. The heating chamber contains a heating liquid, and an electric heating wire is installed inside the heating chamber to heat the heating liquid. A circulating heating component is movably installed inside the mixing tank, with both ends connected to the heating chamber for circulating the heating liquid. A thermometer is fixedly installed on one side of the mixing tank, with one end connected to the heating chamber. In this system, the electric heating wire heats the heating liquid, thereby heating the hard candy raw materials inside the mixing tank. Simultaneously, the circulating heating component controls the circulation of the heating liquid inside the heating chamber, ensuring even heat distribution and minimizing the problem of excessively high temperatures in the area around the electric heating wire while other areas remain too cold. This effectively prevents localized overheating and caramelization of the hard candy raw materials.

This invention relates to a process for manufacturing date syrup designed to increase its dietary fiber and bioactive compound content. The process relies on a combination of optimized heat treatments and advanced technologies, such as sonication and high-pressure extraction. This is made possible by rigorous temperature control, which limits caramelization while promoting the extraction of bioactive compounds. The resulting syrups are distinguished by their richness in natural sugars, dietary fiber and polyphenols, while also exhibiting strong antioxidant activity, which gives them remarkable nutritional properties.

This invention discloses a functional flavoring with catalytically regulated properties, its preparation method, and its application, belonging to the field of flavoring technology. Addressing the core shortcomings of existing caramelized flavoring products—uncontrollable aromas, limited flavor profiles, and inability to be customized—this invention uses food-grade monosaccharide / disaccharide monomers as the sugar source and nitrogen-free acidic, alkaline, or buffered compounds as catalysts to conduct a pure caramelization reaction in a pure aqueous system under normal pressure. No nitrogen-containing amino sources are added throughout the process, completely eliminating Maillard reactions, lowering the reaction temperature, and preventing the formation of harmful byproducts such as 4-methylimidazole.

This application discloses a food cooking machine, comprising: a cooking machine body having a receiving cavity; a lower grilling component located within the receiving cavity for grilling a first side of the food to be cooked; and an upper grilling component located within the receiving cavity and disposed opposite to the lower grilling component for grilling a second side of the food to be cooked. The upper grilling component is movable relative to the lower grilling component to press against or move away from the food to be cooked. This application enables simultaneous contact heating of both sides of the food, significantly shortening cooking time, avoiding the inconvenience of flipping the food during traditional single-sided grilling, resulting in more even heating and a more consistent surface caramelization effect.

The utility model relates to the technical field of rock sugar boiling equipment, concretely relates to a sugar liquid shunting structure in rock sugar boiling use boiling kettle, including boiling kettle body, shunt subassembly, shunt subassembly installs inside the boiling kettle body, and shunt subassembly is used for shunting the syrup in the boiling kettle body, support subassembly, support subassembly installs inside the boiling kettle body, and support subassembly is used for fixing shunt subassembly. Compared with the prior art, the application sets up shunt subassembly in the boiling kettle, cooperates and adopts the support subassembly of quick detachable, makes the sugar liquid in the heating tumbling process along the flow seat taper face upward, changes the flow direction through the annular gap between the center hole and the support rod and the shunt disc multiple times, forms the flow path of spiral or broken line, realizes sufficient disturbance and even heating, reduces the caramelization risk, and the support subassembly is convenient to disassemble, avoids the health dead angle, and improves the maintenance efficiency.

This invention discloses a sweet potato roasting device and method that prevents cracking and cross-contamination, belonging to the field of sweet potato roasting. The device includes a shell and two sets of chains rotatably connected inside the shell, with multiple sweet potato racks positioned between the chains. Each rack includes two fan-shaped plates connected to the two chains, with a thin support wire connecting the two plates and reinforcing wires on the support wire. Multiple sets of side heating wires are disposed inside the shell. A cover plate is rotatably positioned on top of the shell. This invention solves the problem of cracking and juice leakage by employing a stepped temperature control method of first low-temperature saccharification and dehydration, followed by high-temperature caramelization, ensuring a stable release of steam from the sweet potato and maintaining its intact skin. Simultaneously, it avoids cross-contamination, effectively preventing juice from contaminating the skin of other sweet potatoes, ensuring the cleanliness and appearance of the sweet potatoes, reducing reliance on manual labor, and facilitating standardized operation.

This invention belongs to the field of sugar alcohol preparation technology, and relates to a method for co-producing resistant dextrin and caramel color from corn starch. A complex enzyme is added to a corn starch emulsion, and the enzyme hydrolyzes a portion of the corn starch into glucose. The glucose is then processed through a staged reaction to produce caramel color and resistant dextrin. When the glucose equivalent (DE) value is high, the main reaction is adjusted to caramelization; when the DE value is low, the main reaction is adjusted to starch hydrolysis and dextrinization. This invention produces resistant dextrin and caramel color products in a one-pot process, improving the resource utilization rate of corn starch and significantly enhancing its comprehensive utilization value.

This invention belongs to the field of food processing, specifically relating to a method for directional caramelization of chili peppers based on structure-controlled drying and its application in compound seasonings. The processing technology provided by this invention, under the action of vacuum pulses, causes the cells inside the chili pepper tissue to undergo periodic expansion and contraction, thereby forming a microporous structure and microchannel structure. This porous structure can significantly improve the adsorption and diffusion efficiency of flavor substances in the smoke during the smoking process. During the smoking stage, volatile flavor substances in the smoke are adsorbed onto the surface of the chili pepper; during the diffusion stage, the flavor components of the smoke migrate into the interior of the chili pepper tissue under the action of a concentration gradient, thereby improving the uniformity of the distribution of smoked flavor within the chili pepper.