22 results about "Chewiness" patented technology

The invention discloses a composite modifier and a method for improving the texture of meat paste of cultured meat, belongs to the technical field of novel food processing, and aims to solve the problems of loose structure, poor chewing feeling, insufficient water-retaining property and the like of the cultured meat. The method comprises the following steps: chopping and mixing a composite modifier containing soybean protein isolate and distarch phosphate in a mass ratio of (1-9): (9-1) with a culture meat paste base material at 4 DEG C or below according to a proportion of 5-15% of the total weight of the culture meat paste, then carrying out centrifugal degassing on the mixed meat paste, carrying out water bath heating gelation at 80-90 DEG C, and carrying out cooling storage at 2-6 DEG C, therefore, a stable gel network with enhanced hardness, elasticity and water binding capacity is constructed, and the gel network is mainly used for improving the texture quality and sensory acceptance of cultured meat products.

A noodle cutting tool and noodles. The noodle cutting tool comprises: a first cutter roll and a second cutter roll which can be engaged; a plurality of first annular cutter grooves are arranged on the first cutter roll, and a first annular cutter tooth is formed between any two adjacent first annular cutter grooves; a second annular cutter groove is arranged on the second cutter roll, and a second annular cutter tooth is formed between any two adjacent second annular cutter grooves; in the engaged state, the first annular cutter tooth is inserted into the corresponding second annular cutter groove, and a first cavity is formed between the inserted first annular cutter tooth and the bottom of the second annular cutter groove; the second annular cutter tooth is inserted into the corresponding first annular cutter groove, and a second cavity is formed between the inserted second annular cutter tooth and the bottom of the first annular cutter groove; the cross-sectional shape of at least one of the first cavity and the second cavity is in the shape of a flying disc. By using the above scheme, the chewiness of the noodles can be enriched while ensuring the taste of the noodles.

A noodle cutting tool and noodles. The noodle cutting tool comprises: a first cutter roll and a second cutter roll which can be engaged; a plurality of first annular cutter grooves are arranged on the first cutter roll, and a first annular cutter tooth is formed between any two adjacent first annular cutter grooves; a second annular cutter groove is arranged on the second cutter roll, and a second annular cutter tooth is formed between any two adjacent second annular cutter grooves; in the engaged state, the first annular cutter tooth is inserted into the corresponding second annular cutter groove, and a first cavity is formed between the first annular cutter tooth and the bottom of the inserted second annular cutter groove; the second annular cutter tooth is inserted into the corresponding first annular cutter groove, and a second cavity is formed between the second annular cutter tooth and the bottom of the inserted first annular cutter groove; the cross-sectional shape of at least one of the first cavity and the second cavity is in the shape of a horizontal 8. By using the above scheme, the chewiness of the noodles can be enriched.

This invention discloses a method for improving the distinctive fishy odor of frozen duck meat, belonging to the field of food processing technology. The method involves dissolving NY50C protease in water to form an enzyme treatment solution, uniformly injecting it into the duck meat, allowing it to stand at 4°C for 12-24 hours, and then freezing it. This method effectively reduces the content of typical fishy odor substances such as 1-octen-3-ol, 1-octen-3-one, and octanoic acid produced during the freezing process of duck meat without damaging the integrity of the myofibrillar protein gel network. It also shows a good inhibitory effect on rancid substances such as (E,E)-2,4-decadienal, and moderately retains oily aroma substances such as heptanal and octanal, thereby significantly optimizing the flavor profile of frozen duck meat. Furthermore, it improves the textural properties of frozen duck meat, maintaining suitable elasticity and chewiness, and preserving good color stability.

The application discloses an extract of PhIP generation inhibiting Amomum villosum and a preparation method and application thereof. The preparation method comprises the following steps: (1) crushing dried Amomum villosum fruits, and mixing the crushed Amomum villosum fruits with a eutectic solvent; (2) performing heating and ultrasonic extraction on the mixture, and filtering to obtain a crude extract; (3) purifying the crude extract through a macroporous resin column, and collecting eluate; and (4) removing solvent from the eluate, and freeze-drying to obtain the Amomum villosum extract. The application solves the problem that there is a lack of a PhIP inhibitor which is efficient, natural, can simultaneously improve food safety and does not affect the quality of meat products in the prior art. The Amomum villosum extract prepared by the application can efficiently inhibit PhIP: the Amomum villosum extract prepared by the application can significantly reduce the content of PhIP in a roast beef pie and a chemical model system. In the roast beef pie, the content of PhIP can be significantly reduced by adding 0.5 mg / g of the Amomum villosum extract, and the Amomum villosum extract has no significant influence on the roasting loss rate, hardness, elasticity, chewiness and cohesiveness of the roast beef pie.

The present application provides a kind of stuffing cheese and its preparation method, it is related to dairy product technical field.The stuffing cheese of the present application includes crust and the stuffing filled in crust, and the stuffing includes continuous phase and porous cheese particles suspended in the continuous phase;The density of porous cheese particles is 0.95-0.98g / cm 3 , Pore size is 10~30μm;Continuous phase is thixotropic gel state continuous phase, with whipped cream as medium, and hydrophilic colloid and whey protein are added, and the viscosity under the condition of 4℃, 20rpm is 3000~4000cP.The stuffing cheese of the present application fundamentally solves the problem of stuffing layering and taste collapse, maintains the wet and chewiness of particle, significantly improves the sensory quality of product, improves the appearance uniformity of stuffing cheese and the stability within shelf life.

This invention discloses a slow-digesting quinoa flour-concentrated milk protein composite gel food and its preparation method, belonging to the field of food processing technology. The invention first protects the composition as a gel food prepared from raw materials containing concentrated milk protein and quinoa flour; the preparation includes premixing quinoa flour and a portion of concentrated milk protein, hydrating them to obtain a premix with a starch-protein network, adding the remaining raw materials, stirring to form a slurry, and then shaping it. The gel food of this invention constructs a dense and continuous starch-protein network. This network, on the one hand, acts as a physical barrier to prevent effective contact between gastrointestinal digestive enzymes and internal proteins, maintaining the stability of the protein's secondary structure, thereby slowing down the rate of protein digestion and hydrolysis in the gastrointestinal tract to achieve slow digestion; on the other hand, it directly improves the product's hardness, chewiness, and other textural parameters, enhances water-holding capacity, reduces water separation rate, optimizes color and flavor, and achieves a synergistic improvement in multiple indicators of edible quality.

The present application relates to the technical field of food production, and discloses a high-yield white dried bean preparation method, which comprises the following steps: soaking yellow beans to control the moisture content at 58-62%, multi-stage and multi-time grinding of the yellow beans by a grinding wheel and a colloid mill, fine filtration by a grading filter screen, 75-85 DEG C compounding and adding of salt and gypsum-magnesium chloride compound calcium coagulant after temperature control and boiling of the slurry, brain breaking, quantitative pressing and forming to obtain the finished product. The present application improves the protein hydration capacity and the product yield by adding an appropriate amount of salt, and optimizes the gel density by using the calcium coagulant. If no salt or too little salt is added, the yield of the white dried bean is significantly reduced. If the salt exceeds the standard, the yield is increased, but the gel hardness and chewiness are greatly deteriorated. The present application has high raw material utilization rate, the finished product has a moisture content of 50-60%, uniform and compact texture, and takes into account the product yield and food quality, and is suitable for the industrialized and standardized production of white dried bean.

This invention discloses an evaluation method for the processing characteristics of fresh Daqu (fermented wheat koji) blanks based on textural mechanics analysis. This method quantifies the sensory analysis results of the wheat-flour mixture used in koji production, allowing for an objective evaluation of the sensory quality of the koji blanks based on specific data. The method comprises the following steps: preparing multiple samples of fresh koji blanks as test samples; using a texture analyzer to measure the physical properties of each sample as evaluation indicators of the sensory characteristics of the fresh koji blanks. The measured physical properties include hardness, elasticity, chewiness, cohesion, and adhesiveness; determining the stability of the measured physical properties of different test samples and establishing a discrimination model for different wheat varieties of koji blanks; and determining the correlation between the measured physical property parameters and the sensory evaluation.

This invention belongs to the field of formulated feed technology for marine fish, specifically relating to a feed for improving the muscle quality of *Hexagrammos oysterfish* and its preparation method. The feed for improving the muscle quality of *Hexagrammos oysterfish* is made from the following raw materials in the indicated weight percentages: 93.5%–96.5% basic ingredients, 1% compound vitamins, 1% compound mineral salts, and 1.5%–4.5% formulated feed composition, with the sum of the weight percentages of all raw materials being 100%. The formulated feed composition consists of yeast β-glucan, chitosan oligosaccharide, and coated sodium butyrate, with the mass ratio of yeast β-glucan, chitosan oligosaccharide, and coated sodium butyrate being 1–3:1–3:1–2. This invention not only effectively reduces fat deposition in the body of *Hexagrammos oysterfish*, improving its muscle elasticity and chewiness, but also significantly improves the textural properties of the fish meat, thereby enhancing the overall muscle quality of *Hexagrammos oysterfish* and meeting consumer preferences.

This invention, entitled "A Mint-Flavored Sweet Potato Starch and Its Preparation Method," belongs to the field of food technology. The technical problem to be solved is to provide a mint-flavored sweet potato starch with improved elasticity, chewiness, tensile strength, adhesiveness, anti-sticking properties, low breakage rate, and resistance to steaming and soaking. The key technical points are: the sweet potato starch is made from the following raw materials in parts by weight: 100 parts sweet potato starch, 0.8-1.5 parts edible salt, 1.2-3.5 parts compound thickener, 1-5 parts mint extract, and 85-95 parts water.

The application discloses a kind of small ice wheat dough and gluten protein by enzyme modification, comprising the following steps: different adding amount Xyn, β-Glu small ice wheat dough preparation;Xyn, β-Glu and Xyn+β-Glu different adding amount on the texture determination of small ice wheat dough;Xyn, β-Glu and Xyn+β-Glu different adding amount on the determination and analysis of free thiol and disulfide bond of small ice wheat dough;Xyn, β-Glu and Xyn+β-Glu on the determination and analysis of thermal characteristics of small ice wheat dough;Xyn, β-Glu and Xyn+β-Glu on the determination and analysis of dynamic rheology and creep-recovery of small ice wheat dough;Xyn, β-Glu and Xyn+β-Glu on the influence analysis of small ice wheat gluten;Three kinds of different adding amount of enzyme all have significant difference (P<0.05) on the texture parameter of dough, the influence law of different adding amount of Xyn, β-Glu and Xyn+β-Glu on dough is basically identical, and hardness and chewiness present the trend of first falling and then rising with the increase of adding amount, wherein the hardness of 4mg / kg Xyn+40mg / kg β-Glu decreases most obviously, is 776.873±31.969g, and is reduced by 24.89% compared with small ice wheat dough without adding enzyme.

The application discloses a preparation and flavor keeping method of pre-prepared barbecue spring fish, and belongs to the technical field of pre-prepared fish food processing. The method is to marinate the pre-processed spring fish by using a marinating soy sauce composition, brush edible oil and barbecue sauce on the surface of the spring fish in sequence after marinating, and then perform barbecue; cool the barbecue spring fish to room temperature, package and freeze; before eating, remove the frozen pre-prepared spring fish, brush edible oil without thawing, and then directly perform reheating treatment by using an oven. The method can maximize the texture characteristics such as chewiness and elasticity of the freshly prepared barbecue spring fish. Meanwhile, the loss of water and flavor substances in the reheating process can be reduced, and the characteristics of the freshly prepared product can be maximally reserved.

The present application relates to the technical field of food processing, and particularly relates to a preparation method and application of fish skin collagen peptide, and a collagen-absorbable jelly and a preparation method thereof.The present application provides a preparation method of fish skin collagen peptide, and the method comprises the following steps: firstly, mixing freeze-dried fish skin and phosphate buffer solution, boiling and then enzymolysis; then, centrifuging the enzymolysis product, taking the supernatant for drying, and obtaining fish skin collagen peptide; the prepared fish skin collagen peptide can be used in the preparation of an anti-anxiety product.The present application also utilizes a composite gel, metal ions, citric acid and fish skin collagen peptide to be compounded to obtain a collagen-absorbable jelly which has certain elasticity, adhesiveness, chewiness, good water retention and sensory evaluation.

The application discloses a kind of based on flammulina velutipes polysaccharide and brown alga polyphenol synergic high pressure electrostatic field auxiliary frozen and thawed aquatic product technology, belongs to food processing technical field.The application is aimed at the problems such as juice loss, texture deterioration, color and flavor decline and single physical field regulation limitation in the process of frozen and thawed aquatic product, and uses the synergic scheme of composite impregnation pretreatment combined with high pressure electrostatic field physical auxiliary.First, aquatic product is impregnated with flammulina velutipes polysaccharide and brown alga polyphenol composite solution, then frozen to center temperature-5 DEG C or lower under 4~7kV high pressure electrostatic field, after-18 DEG C storage, thawed to target temperature under the same electric field intensity.The method can refine ice crystal, reduce cell mechanical damage, inhibit lipid oxidation and microbial reproduction, significantly reduce juice loss rate, improve product elasticity, chewiness and color stability, adapt to clam meat, fish meat and other aquatic products.

This invention discloses a functional kombucha-fermented Polygonatum odoratum preserve and its preparation method, comprising the following steps: (a) microwave sterilization; (b) kombucha fermentation; (c) sugar boiling; and (d) packaging. This invention utilizes kombucha fermentation to produce flavor compounds such as alcohols and esters, imparting a rich fruity aroma to the Polygonatum odoratum preserve while reducing the raw taste of Polygonatum odoratum. The addition of fructooligosaccharides adjusts the sweetness, which, together with the organic acids produced by kombucha, gives the Polygonatum odoratum preserve a sweet and sour, refreshing taste. The addition of pectin increases the uniformity of fructose distribution on its surface, enhances gloss, and simultaneously strengthens the toughness and chewiness of the dried Polygonatum odoratum preserve, compensating for the loss of viscosity and fullness due to the reduction of sugar content during fermentation.

The present application provides a soft candy containing xanthophyll ester, which is prepared by the following method: extracting marigold chromoplast from marigold petals; and preparing the soft candy from the marigold chromoplast, gelatin, apple concentrate and water. The soft candy containing xanthophyll ester has moderate hardness, good elasticity, good chewiness and palatability, maintains good texture characteristics of the soft candy, and meets the quality requirements of food processing. The soft candy prepared from the marigold chromoplast has no artificial modification feeling and outstanding naturalness, and has a unique advantage in the color design of functional food. The soft candy retains the original plant fragrance of marigold and the sweet and sour taste of apple concentrate is integrated and coordinated.

The application relates to the technical field of biological polymer composites, in particular to a composite protein hydrogel as well as a preparation method and application thereof. The composite protein hydrogel comprises a hydrogel matrix and a filler dispersed in the hydrogel matrix; wherein the hydrogel matrix comprises heat-induced whey protein isolate, the heat-induced whey protein isolate forms a three-dimensional porous network structure, and the filler comprises zein-chitosan composite nanoparticles. Based on the joint action of the hydrogel matrix and the filler, the composite protein hydrogel not only has good mechanical strength and stability, but also has good chewiness and adhesiveness, so that the composite protein hydrogel can be used as an oral delivery carrier of hydrophobic active substances and has good delivery effect on the hydrophobic active substances.

The application belongs to the field of food grease, and discloses a glycerol diglyceride shortening oil composition suitable for baking, and a preparation method and application thereof. The semi-acetal product generated by the addition reaction of essential oil containing citral and glycerol is used as a stabilizer of shortening oil for the first time, and is combined with peanut oil glycerol diglyceride to form a new glycerol diglyceride composition. When the composition is used as shortening oil, the curdification property of heavy oil cake in the baking process, the water absorption, and the fluffiness, wetness and chewiness of the baked cake are significantly improved, and the increase of acrylamide content is obviously inhibited.