128 results about "Chewiness" patented technology

The invention relates to the technical field of functional food processing, and discloses magnesium-rich gel soft sweets and a preparation method thereof. The jelly sweets comprise the following components in parts by weight: 3 to 15 weight percent of first gelling agent, 0.2 to 2 weight percent of second gelling agent, 20 to 50 weight percent of dietary fiber raw material, 10 to 40 weight percent of sugar alcohol raw material, 3 to 10 weight percent of acidity regulator, 0.3 to 1 weight percent of buffer salt, 0.4 to 2 weight percent of essence, 0.4 to 2 weight percent of pigment, 10 to 30 weight percent of mineral raw material and 0 to 0.5 weight percent of anti-sticking oil. The gel soft sweets are rich in magnesium element, and are suitable for people with magnesium deficiency, electrolyte supplementation after exercises and auxiliary conditioning of sleep disorders. The gel soft sweets are good in chewiness and coordinated in sour and sweet taste, sugar alcohol is partially replaced with low-GI dietary fibers, calorie intake is reduced, satiety is enhanced, intestinal health is supported, the taste is elastic, high-power sweeteners of sucralose and stevioside are not added, and the gel soft sweets are easily accepted by mass consumers.

The invention discloses a low-temperature hot air drying preparation process of low-sugar preserved mangoes. The preparation process comprises the following steps: S1, pretreating mangoes; s2, blanching is conducted; s3, hardening and color protection; s4, rinsing is carried out; s5, performing sugaring; s6, sugar draining; s7, drying; and S8, cooling. The sensory score of the product prepared by the process is 86.96, and the product is golden in color, rich in fragrance and palatable in sour and sweet taste. The total sugar content is 35.88% and is obviously lower than that of the traditional high-sugar preserved fruit. And the water content is 21.78%. The hardness is 3216.35 + / -g, the cohesiveness is 0.88, the chewiness is 3155.35, the resilience is 0.56, and the texture property is good. The total bacterial colony number 1t; 10 CFU / g, and coliform bacteria are not detected.

The invention discloses eight-treasure cheese and a preparation method thereof. The eight-treasure cheese comprises milk-containing food base material powder; milk powder; edible fat and oil products; concentrated milk; eight-ingredient powder; edible particles; and cheese powder. Edible oil and fat products are added into the eight-treasure cheese; through cooperation of the concentrated milk, the eight-ingredient powder and the edible particles, the milk-containing solid forming product is convenient to process and form, good in formability, relatively good in chewiness, relatively low in water activity value, convenient to store at normal temperature and relatively long in quality guarantee period, and can simultaneously take good flavor, good forming and relatively long quality guarantee period into consideration.

The invention discloses an application of a composition of neopullulanase and transglucosidase in bread making, the addition amount of the neopullulanase is 500-1000 U / kg of flour, and the addition amount of the transglucosidase is 500-1000 U / kg of flour. The novel pullulanase and the transglucosidase are used for making the bread, and the two cooperative enzymes are used as improvers, so that the specific volume of the bread is increased, and the texture of the bread is more excellent, the chewiness of the bread is kept stable during storage, and the problem that the conventional bread is strenuous to chew after being stored is avoided; meanwhile, the cohesiveness is reduced, the sticky feeling during chewing is reduced, the conglutination level is also remarkably reduced, and the oral eating experience is further optimized; in addition, the hardness of the bread can be remarkably reduced, the bread is kept soft in taste within the storage period, the aging speed of the bread is effectively reduced, and the storage time of the bread is prolonged. The method can effectively improve the bread performance, and can be used as an effective supplement for a traditional bread performance improvement method.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method and application of araboxylan-enhanced drawing protein. The arabinoxylan is adopted to enhance the vegetable proteins including the soybean protein concentrate, the chickpea protein and the vital gluten, and after the vegetable proteins are treated by a twin-screw extruder at the temperature of 140-180 DEG C, the texturization performance of the prepared texturized protein is remarkably improved, and meanwhile, the chewiness, the elasticity, the hardness and the like of the texturized protein are improved; the prepared wiredrawing protein is more suitable for replacing meat products such as vegetarian meat, plant-based sausages and hamburger cakes, the requirements of the market for high-texture and high-nutrition plant protein products are met, and innovative development of the plant-based food industry is powerfully promoted.

The invention belongs to the field of food processing, and relates to a preparation method of smooth and chewy fresh wet noodles. The preparation method comprises the following steps: firstly, modifying konjac polysaccharide with the substitution degree of 0.01-1 to obtain acetylated konjac glucomannan; and then mixing the modified polysaccharide with 0.1-5% of medium gluten wheat flour, adding 1% of sodium chloride and 32% of water, and performing dough kneading, curing, roller pressing, slitting and other processes to prepare the fresh wet noodles. According to the present invention, the product has excellent texture characteristics, the hardness reaches 2874.46 gf when the substitution degree is 0.3, the elasticity reaches 0.83, the chewiness reaches 1593.51 gf, the viscosity is 1921.88 gf, and various indexes are superior to the indexes of the non-modified control group. Meanwhile, the product has good antibacterial property, and the total number of bacterial colonies is obviously lower than that of a control group after the product is stored for 10 days. The acetylated konjac polysaccharide can effectively inhibit the growth of microorganisms and prolong the shelf life of the product. The technical problems that traditional fresh wet noodles are short in shelf life, poor in taste and not chewy are solved, and the method is suitable for industrial production.

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.

The invention discloses application of a flammulina velutipes transcription factor gene AreA in regulation and control of cell wall polysaccharide synthesis and sporocarp taste. Flammulina velutipes as an important edible mushroom is widely welcomed due to rich nutrition, but the edible experience of consumers is seriously influenced and the market potential of the flammulina velutipes is limited due to the problems that the flammulina velutipes is poor in chewiness, easy to plug teeth and the like. The silent strain of the enoki mushroom areA gene is successfully constructed through an RNA interference technology, it is found that the polysaccharide content of cell walls and the toughness of sporocarp can be reduced through reduction of gene expression, then the taste of the sporocarp is improved, and the market competitiveness of the sporocarp is improved. According to the invention, the areA gene in the flammulina velutipes is effectively silenced through the specifically designed siRNA fragment, so that the polysaccharide content of the cell wall and the toughness of the sporocarp are reduced, and a theoretical basis is provided for reducing the toughness of the cell wall of the flammulina velutipes by using a genetic engineering technical means.

The invention discloses fermented beef jerky and a preparation method thereof. The preparation method comprises the following steps: (1) cleaning and cutting beef; (2) beef pretreatment; (3) performing staged fermentation on the pretreated beef; (4) carrying out gradient heating, drying and curing on the fermented beef; and preparing to obtain the finished beef jerky. Through strain compounding, the fermentation process is reasonably regulated and controlled, and the protease activity is controlled; water sudden loss is avoided through staged drying; finally, the hardness of the beef jerky is stabilized at 2,000-3,500 g, the chewiness is 1,200-2,000 g mm, and the beef jerky is free of powdery feeling, not sticky and suitable for consumers of all ages; meanwhile, the strains are compounded and synergistic, so that the a * value is more than or equal to 12, the decrease rate is less than or equal to 15% after storage for 3 months, the nitrite content is less than or equal to 3mg / kg, and the healthy consumption demand is met.

The invention discloses a protein bar with marine protein and vegetable protein as protein sources and a preparation method of the protein bar, and belongs to the technical field of food. Comprising the following raw materials: 5%-25% of sorbitol, 20%-40% of soybean protein isolate, 2%-4% of glycerol, 40%-60% of a blueberry diluent, 0.5%-2.5% of nereis protein, 5%-25% of quinoa and 1% of phospholipid. The nereis protein and the soybean protein isolate are compounded, so that the hardness is greatly reduced. In the aspect of chewiness, the product is only one third of the chewiness of the protein bar, the chewiness is easier, meanwhile, the product contains quinoa, the pink texture accompanied by low chewiness is optimized, and the taste level is improved. The sugar content and fat content of the product are low and are only 11% and 1.39%, meanwhile, the product contains high K and Na content, and the effect of maintaining electrolyte balance of the human body can be provided.

The invention relates to a sweetend roll containing fermented Furong plum and areca taros. The sweetend roll comprises the following raw materials in parts by weight: 2-4 parts of fermented Furong plum fruit powder, 5-15 parts of areca taros pulp, 50 parts of hawthorn pulp, 40-60 parts of compound syrup and 25-30 parts of water. The compound syrup contains oligosaccharide. By compounding the fermented Furong plum fruit powder, the betel nut taro pulp, the hawthorn fruit pulp and the compound syrup according to a proper proportion, flavor, texture and health can be considered at the same time, the fermented Furong plum fruit powder can generate unique aromatic substances, and the unique aromatic substances are well fused with the hawthorn smell, so that the flavor of the product is enriched; plant colloids in the areca taros and the hawthorn pectin can form a synergistic gel network, so that the formability, chewiness, toughness and the like of the product can be ensured without adding a thickening agent; the oligosaccharide-containing composite syrup not only can achieve the purpose of reducing blood sugar, but also can assist in strengthening the betel nut taro-hawthorn main gel network structure, and improves the formability and viscoelasticity of the product.

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 invention belongs to the technical field of food processing, and particularly relates to a preparation method of a black bean cake, which comprises the following steps: wrapping an oil core with a wrapper, and then performing crisping treatment to obtain the crisped wrapper; wrapping black bean stuffing with the crisped wrapper, and carrying out compression molding to obtain a molded dough cake; sequentially performing segmented baking and cooling on the formed flour cake to obtain the black bean cake, the invention also respectively limits the preparation methods of the wrapper, the oil core and the black bean stuffing. The black bean cake is prepared by optimizing the components of the wrapper, the oil core and the black bean stuffing and combining a four-section baking process, the stuffing is fine and smooth, fiber chewiness is reserved, the natural fragrance of the black beans is reserved, and beany flavor and burnt flavor are avoided.

The invention discloses a preparation process of handle meat, which sequentially comprises the steps of roasting, cleaning, cutting, quick-freezing, cutting, blanching, degreasing, boiling and braising, at least collagen peptide is added in the braising step, and the addition amount of the collagen peptide is 0.1-10% of the mass of the meat. The collagen peptide has a water retention effect, so that the water retention property of the handmade meat can be improved, and the meat is fresher, tender and juicy; the collagen peptide is added, so that the meat tenderness and chewing elasticity are remarkably improved while the sauce flavor of traditional handle meat is maintained, meanwhile, the porous structure of the peptide fragment can adsorb part of free fat and reduce the greasy feeling, and the obtained handle meat is regular in shape, fat but not greasy, thin but not hard, rich in colloid, full in flavor and stable in quality. The food is especially suitable for consumers pursuing healthy diet.

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.

The application discloses a kind of composite dried meat and a preparation method thereof.The preparation raw material is beef and chicken, and the mass ratio of the amount of beef and chicken is 1:(1-3).The composite dried meat of the application uses beef and chicken as the preparation raw material, has the chewiness of beef and the tender taste of chicken, overcomes the defects that single beef jerky is hard and single chicken jerky has no chewiness, and the addition of sugarcane molasses and rosemary extract during preparation effectively inhibits the generation of heterocyclic amines, further improves the taste of dried meat, and increases the safety of consumption.

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 invention discloses application of oleic acid in improving disease resistance and meat quality of prawns. Experiments prove that by adding 1% of oleic acid into the feed, defensive lipid droplets of the prawns can be activated, the in-vitro antibacterial activity of lipid droplet protein can be enhanced, the load of vibrio parahaemolyticus in hepatopancreas and hemolymph can be reduced, and hepatopancreas and intestinal tissue damage caused by infection can be relieved, so that the disease resistance of the prawns can be remarkably improved. Meanwhile, 1% of oleic acid is added, so that the muscle texture of the prawns can be improved, the adhesiveness, the chewiness and the hardness are improved, muscle fibers are arranged more tightly, the density is higher, and the eating quality of the prawns is effectively optimized. The invention provides a basis for the application of oleic acid as a green feed additive in the aspects of healthy culture and quality improvement of prawns, and has important production practice value.

The invention discloses a dried pet food based on minced cod meat and a preparation method thereof.According to the preparation method, the minced cod meat can be used for processing, efficient utilization of the minced cod meat is achieved, and meanwhile the problems of loose texture and fishy smell residues caused by direct drying of the minced cod meat are solved; the chewiness and palatability of the pet food are improved, and the problems of protein denaturation and nutrition loss caused by high-temperature dehydration are also avoided.

The invention discloses a tough biscuit containing chia seeds and a preparation method of the tough biscuit, belongs to the technical field of food, and relates to the tough biscuit containing the chia seeds and the preparation method of the tough biscuit. The tough biscuit containing the chia seeds is prepared from the following raw materials: chia seed powder, pumpkin powder, erythritol, corn oil, low-gluten flour, milk and eggs. The tough biscuit containing the chia seeds does not contain preservatives and artificially synthesized sweeteners, compatibility of all the raw material components is scientific, dough forming is easy, and the hardness, the brittleness and the chewiness of the prepared biscuit are all improved.

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.

The invention discloses a method for preparing corn protein and konjac glucomannan composite gel jelly loaded with curcumin. The invention belongs to the technical field of food processing. The invention aims to provide a method for preparing the curcumin functional jelly by constructing a composite hydrogel system and taking the system as a matrix, and the curcumin functional jelly is good in water binding capacity, moderate in softness and elasticity and balanced in chewiness and palatability. The method has the advantages that the embedding rate of the prepared gel jelly is obviously superior to that of single or traditional composite gel, the curcumin activity is protected in multiple dimensions, the oxidation resistance of the jelly is enhanced, the water holding capacity is excellent, the problems that traditional jelly is prone to bleeding and deteriorated in texture are solved, the softness and elasticity are moderate, chewiness and palatability are balanced, peculiar smell is avoided, and the flavor bearing capacity is high; and the method has a wide application prospect in the field of functional food production and processing.

The invention belongs to the technical field of microorganisms, and particularly relates to lactobacillus mucus LF.3 and application thereof. The fermented Lactobacillus mucilaginosus LF.3 fermented source-rich pickled Chinese cabbages provided by the invention have the effects of strong wiredrawing feeling and improvement of chewiness and overall flavor, can endow the source-rich pickled Chinese cabbages with special sour and fragrant flavor, crispness and chewiness, and also can maintain the unique wiredrawing posture of the source-rich pickled Chinese cabbages. The strain and the LP.3 strain are compounded to ferment the rich-source pickled Chinese cabbages, so that the advantage complementation effect can be realized, the wiredrawing state of the product can be kept, the rich fermented sour and fragrant flavor can be endowed, the bright color, good crispness and good chewiness can be ensured, the color, fragrance, taste and crispness of the rich-source pickled Chinese cabbages are remarkably improved, the rich-source pickled Chinese cabbages are comprehensively improved, and the market competitiveness of the rich-source pickled Chinese cabbages is improved. According to the method, the problem that the fermentation batch quality of the rich-source pickled Chinese cabbages is unstable is solved, the food safety risk is reduced, industrialized, standardized and normalized production is easy to realize, and the problems that the fermentation batch quality of the rich-source pickled Chinese cabbages is unstable and industrialization is difficult are solved.

The invention belongs to the technical field of food, and particularly relates to edible rubber skin and application thereof, and the edible rubber skin comprises gelatin, modified starch, an anti-aging agent, a plasticizer and other components. By adding the anti-aging agent composed of the low-ester pectin and the short-chain inulin, the problem that traditional gelatin skin is prone to aging and hardening is remarkably solved, the gelatin skin is easy to chew and low in disintegration time limit, the heat stability and the freezing stability of the gelatin skin are good, and the requirements of two eating modes of swallowing and chewing are met at the same time. The capsule can be used for preparing gel candies and soft capsules in food or health-care food.

The invention belongs to the technical field of food, and discloses a preparation method of substitute meat based on dephenolized mulberry leaf protein colloid. A mulberry leaf dephenolization process and an alkali dissolution protein extraction process are optimized, mulberry leaf protein is prepared into protein colloid by combining an ionic cross-linking agent, finally, the mulberry leaf protein colloid is compounded with substitute meat raw materials such as soybean protein and wheat gluten in proportion, and continuous and controllable forming of a product is achieved by adopting a twin-screw extrusion technology. According to the method, the tedious step of adding colloid or coagulator in the traditional plant-based substitute meat preparation process is avoided, the mulberry leaf protein colloid is directly used as a gel matrix, and the prepared mulberry leaf protein substitute meat is high in protein content, obvious in fiber structure and good in chewing feeling; the technical problems of loose texture, bitter flavor and the like caused by direct addition of mulberry leaf protein are solved, and high-value development of mulberry leaf resources in the field of plant-based food is realized.

The present invention relates to a sturgeon crisp chip processing method, which uses sturgeon slices as basic raw materials, and is characterized in that the raw materials comprise, by weight, 100 parts of sturgeon slices, 3 parts of ginger powder, 7 parts of cooking wine, 1 part of edible salt, 0.1-0.9 part of soybean polysaccharide, and 1-12 parts of white granulated sugar. The processing method comprises the following steps: unfreezing sturgeon at normal temperature for a moment, cutting the unfrozen sturgeon into slices with the thickness of about 1mm, and absorbing moisture on the surface of the fish by using a tissue; 3% of ginger powder, 1% of table salt, 7% of cooking wine and a certain amount of soybean polysaccharide are taken and blended into a composite fishy smell removing solution, 100 parts of the sturgeon slices are soaked into the composite fishy smell removing solution through a wet pickling method to be pickled for 30 min, then the surfaces of the sturgeon slices are evenly smeared with white granulated sugar, standing is conducted for 10 min, and baking is conducted for 20-100 min at the temperature of 75-135 DEG C. The obtained sturgeon crisp chips are good in chewiness and crispness, smooth in appearance, less in damage and small in curling degree; the fish is brownish red in color, uniform, consistent, glossy, obvious in fish flavor, free of fishy smell and good in overall taste and flavor.