20 results about "Caramelization" patented technology

Disclosed herein are formulations (including sweet proteins and rare sugars) for improving the sweetness of low glycemic index rare sugars without altering the texture and flavor of the rare sugars and methods for improving the sweetness of rare sugars. More specifically, the present invention discloses methods for improving the sweetness of rare sugars without altering the sweetness profile, texture and flavor of the primary sugars. The invention also discloses the addition of Brazitame protein with liquid rare sugars at different temperatures during the synthesis of the rare sugars, before crystallization or before or after caramelization of the rare sugars, to increase sweetness. The Brazilian sweet protein increases the sweetness of rare sugars, but is not limited to D-psicose, D-tagatose, D-allose, isomaltulose, trehalose, sorbose, pinose, leucobiose and the like. The invention also provides for the evaluation of non-nutritional sweeteners (such as aspartame, acesulfame, sodium cyclamate, neotame, saccharin, sucralose, stevioside, etc.), as each has a limitation of taste quality if used with rare sugars. However, the use of Brazilian sweet protein does not alter the flavor and texture of rare sugars, and the taste profile matches sucrose.

The invention discloses a coffee beverage with a unique flavor and a preparation method of the coffee beverage. The coffee beverage with the unique flavor is prepared from the following raw materials in parts by weight: 15-25 parts of coffee beans, 2-8 parts of chicory roots, 0.5-1.5 parts of cauliflower, 0.2-0.6 part of glycine, 0.4-1.2 parts of glucose and 0.6-1.5 parts of sugar. By adding the chicory roots, the bitter taste of the coffee can be reduced, the taste is improved, the fragrance of the coffee is improved with the assistance of the cauliflower, and then the prepared coffee has the unique taste and can meet the taste requirements of most people; besides, in the preparation method disclosed by the invention, the coffee beans and the chicory roots are baked, and glycine and glucose are added in the baking process of the coffee, so that the coffee can be subjected to Maillard and caramelization reactions, the fragrance and color of the prepared coffee are further improved, and finally the prepared coffee has a unique flavor.

The invention discloses a control method for automatic air regulation of a household coffee bean dryer, hot air is generated through a heating mechanism mounted below a bean cup, and a temperature sensor is arranged adjacent to the bean cup. The method comprises the following steps: a bean quantity judgment step: through primary, secondary and third judgment sub-steps, according to comparison between temperature rise time and a preset range, automatically identifying the bean quantity, compensating ambient temperature and voltage fluctuation, and selecting a highest, lowest or adjustable air quantity gear. A baking program is stored in the control system and comprises the steps of dehydration, Maillard reaction, caramelization and cooling, and the rotating speed and the heating power of the fan are automatically adjusted according to different baking modes. The air volume is automatically adjusted, manual dependence on experience is avoided, the baking effect and energy efficiency are improved, and the operation threshold and energy consumption are reduced.

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.

The invention provides the preparation method of the peanut oil with high nutritional value and sweet fried fragrance. Specifically, the invention provides a peanut raw material pretreatment method, the method comprises the steps of moistening and freeze thawing peanut raw materials, in the moistening step, water accounting for 4-12% of the mass of the peanut raw materials is uniformly mixed with the peanut raw materials, and the mixture is placed for 30-60 minutes; the color L value of the frozen and thawed peanut raw material after red skin removal is 48.0-60.0, and the value a is 2.10-3.80. The invention also provides a preparation method of the fried sweet fragrant peanut oil. The preparation method comprises the step of pretreating the peanut raw material by adopting the pretreatment method disclosed by the invention. Peanut oil prepared from the peanut raw materials treated by the method is rich in sweet flavor and high in nutritional value, the caramelized flavor compound product content, the VE total amount and the PV stability are all improved, smoothbore does not occur or basically does not occur in the squeezing process, and the residual oil amount is low.

The invention belongs to the technical field of spray drying, and particularly relates to a spray drying method for preparing non-dairy creamer, which comprises the following steps: homogenizing a non-dairy creamer raw material solution; carrying out atomization and gradient freezing processes on the pretreated raw material liquid to form solid particles; solid particles fall under the action of gravity and sequentially penetrate through the high-temperature area, the medium-temperature area and the low-temperature area along a spiral track, and gradual dehydration from the surface to the interior is completed; in the falling process of the solid particles, differential drying paths of the particles with different particle sizes are realized by regulating and controlling spatial distribution and retention time of the solid particles; discharging the dried powder, cooling, sieving and packaging; the problems of non-uniform drying caused by non-uniform particle size of liquid drops, caramelization reaction caused by local overheating and protein denaturation wall sticking are solved, and the quality of the non-dairy creamer is favorably improved.

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.

The invention relates to the technical field of baking equipment, in particular to an air source heat pump baking machine which comprises a conveying table, a screening mechanism, a baking box and a collecting mechanism, a conveying belt is arranged on the inner side of the conveying table, and the screening mechanism is arranged on one side of the top of the conveying table and used for storing and dispersing nuts onto the conveying belt; the baking box is in an inverted U shape and is fixedly arranged on the conveying table. The collecting mechanism is arranged on the top wall of the baking box and used for collecting and absorbing dust attached to the surfaces of the nuts. According to the nut baking device, nuts are slowly conveyed at a constant speed through the conveying belt, baking is conducted in the mode that the air source heat pump blows hot air, compared with a traditional electric heating mode, the mild baking mode is beneficial to slow heating and drying, the situation that the sugar of the nuts is caramelized due to too fast temperature rising is avoided, and therefore the product quality can be improved.

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.

The present invention relates to the technical field of food processing, and discloses a boiling and cooling crystallization control technology for inhibiting sugar return of candies, and the technology comprises the following steps: S1, raw material pretreatment: weighing 40-60 parts by weight of white granulated sugar, 20-30 parts by weight of malt syrup, 8-12 parts by weight of water and 1-3 parts by weight of an anti-crystallization auxiliary agent, mixing the white granulated sugar and the malt syrup, adding the mixture into water, stirring until the mixture is preliminarily dissolved, and cooling the mixture to obtain a material A; a mixed sugar solution is obtained; s2, segmental gradient boiling: transferring the mixed sugar liquid obtained in the step S1 into a vacuum boiling pot with a stirring device, and stirring and boiling to obtain the concentrated massecuite. According to the boiling and cooling crystallization control process for inhibiting the sugar return of the candies, through whole-flow crystallization control, excessive addition of an anti-sugar-return agent is not needed, the sugar return rate is lower than 3% after the candies are stored for 6 months and is reduced by 85% or above compared with that of a traditional process, and the sugar return resisting effect is remarkable; caramelization and bubble generation are avoided through segmented boiling, and it is ensured that the candy tastes soft and glutinous (or hard and crisp) and is free of roughness and high in flavor retention rate through gradient slow cooling and seed crystal regulation and control.

The invention discloses a preparation method of autumn pear syrup, and relates to the field of autumn pear syrup production, and the preparation method comprises the following steps: (1) raw material cleaning: cleaning pears by using a bubble spraying fruit washing machine to remove surface impurities and pesticide residues; (2) squeezing: cutting the drained pears into halves, putting the cut pears into a juicer with a secondary squeezing function, performing primary squeezing at the squeezing pressure of 5-8MPa, and then performing deep squeezing. A sectional low-temperature boiling process is adopted, primary concentration is performed at the first stage of 90-95 DEG C, and slow boiling is performed at the second stage of 85-90 DEG C for a long time; and mild concentration is realized by prolonging the boiling time, so that the damage of heat-sensitive components such as vitamin C and polyphenol in the pear juice caused by traditional high-temperature boiling is effectively avoided, meanwhile, the excessive coking of sugar is prevented, the natural fresh and sweet flavor of the autumn pear syrup is reserved, and the autumn pear syrup is free of burnt taste.

The invention relates to the technical field of bean curd products, in particular to a making method of pot-flavor bean curd. Comprising the following steps that A, soybean milk is added into a cast iron soybean milk boiling tank, soybean milk boiling is conducted through linkage cooperation of electromagnetic heating and 150-200 DEG C steam heating, the power of electromagnetic heating is 150 kW, the frequency is 35-50 Hz, the frequency is reduced by 2 Hz per pot and is not reduced any more when the frequency is reduced to 35 Hz, the time of electromagnetic heating is reduced by 10 s per pot from 500 s and is not reduced any more when the frequency is reduced to 400 s, and the starting time of steam heating is reduced by 1 DEG C per pot from the temperature of 76 DEG C; when the temperature is reduced to 55 DEG C, the temperature is not reduced any more, and when the temperature reaches 103 DEG C, heating continues for 2-5 min; and B, adding a coagulator into the soybean milk in the step A, standing and solidifying, and finally performing compression molding to obtain the pot-flavor bean curd, the electromagnetic heating simulates the boiling effect of an iron pan, iron ions react with protein and fat components in soybean milk in the heating process to generate pan fragrance, the electromagnetic heating simulates the characteristic of direct heating of the iron pan, local high temperature is generated, the Maillard reaction and caramelization reaction are promoted, and pan fragrance substances are generated.

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 invention belongs to the technical field of food additives, and particularly relates to a marinating paste seasoning as well as a preparation method and application thereof. Wherein the marinating paste seasoning is prepared from the following components in parts by weight: 28 to 50 parts of thermal reaction liquid, 10 to 27 parts of salt, 6 to 15 parts of sugar, 7 to 17 parts of monosodium glutamate, 2 to 10 parts of spice oil, 5 to 20 parts of spice water, 5 to 12 parts of yeast extract and 1 to 3 parts of modified starch. Compared with a traditional pot-stewed food process, a spice extraction technology is adopted, the residue-free spice oil and spice water are obtained, and the defects that spices of traditional pot-stewed food need to be wrapped with gauze, the spices become bitter after being stewed for a long time, and spice residues exist on the surfaces of food materials after being stewed are overcome. Moreover, by adopting the formula provided by the invention, the strong taste of the marinating paste product can be enhanced, and the effects of removing fishy smell, improving taste, coloring and enhancing aroma are achieved; the tedious steps of traditional brine soup-stock boiling and caramel frying are omitted, and the method has a wide application prospect.

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.

The invention provides a processing system and a processing method for frozen fried chips, and belongs to the technical field of processing of frozen fried chips. The problems that after the frozen fried chips are reheated, the sugar degree is not uniform, the hardness is not uniform, the taste is not fragrant and crisp, caramelization phenomena occur, and the quality is affected are solved. The device comprises a pretreatment mechanism, a steaming mechanism, an enzymolysis mechanism, a drying mechanism, a freezing mechanism and a subpackaging and cooking mechanism which are connected in sequence, the pretreatment mechanism comprises a cleaning mechanism, a peeling mechanism, a slitting mechanism and a color protection mechanism which are connected in sequence, and the freezing mechanism is magnetic field combined pulse ultrasonic freezing equipment. According to the method, enzymatic hydrolysate can be directly fed into the chips through a high-voltage pulsed electric field permeation technology in the saccharification process, so that the sugar degrees inside and outside the chips are uniform; the inside of the potato chips can be steamed through the steaming mechanism, the drying mechanism and the freezing mechanism, excessive water is removed, the potato chips are quickly frozen to be in the optimal state, uniform and fine ice crystals are formed, and it is guaranteed that the products can still keep excellent quality after being stored for a long time.

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.

The invention belongs to the technical field of food processing, and particularly relates to caramel Chinese chestnut powder and a preparation method thereof. The preparation method of the caramel Chinese chestnut powder provided by the invention comprises the following steps: 1) cooking Chinese chestnut pulp with water until the pulp does not have a hard core, so as to obtain cooked Chinese chestnuts; 2) cooling the cooked Chinese chestnuts, adding water, and pulping to obtain Chinese chestnut slurry; (3) carrying out enzymolysis on the Chinese chestnut pulp by using medium-temperature alpha-amylase, and then carrying out enzyme deactivation treatment; and 4) after the enzyme deactivation treatment is finished, concentrating the slurry after the enzyme deactivation into concentrated Chinese chestnut slurry, stir-frying the concentrated Chinese chestnut slurry at 120-130 DEG C to obtain a caramelized material, and then drying and crushing the caramelized material to obtain the caramelized Chinese chestnut powder. According to the preparation method of the caramel Chinese chestnut powder, the nutrition of Chinese chestnuts can be reserved, the digestion and absorption rate can be increased, natural and mellow scorched flavor can be formed, and harmful substances cannot be generated.