155 results about "Food color" patented technology

The invention provides a temperature probe, a cooking device and a heating control method. The temperature probe comprises a probe, a hardware box and a clamp, wherein a temperature sensor is arranged in the probe, is inserted into food and / or soup to detect the temperature and wirelessly sends a temperature detection signal to a controller of the cooking device through a probe wireless transmission device, so that the controller judges whether the cooking degree of food and heating firepower are proper according to the temperature detection signal and adjusts the heating power of the heating device to improve the cooking effect if the heating firepower is judged to be improper. The temperature of food and soup is detected by the temperature probe, whether the cooking degree of the food and the heating firepower are proper is judged according to the detected temperature signal, and the judgement mode is more reliable than that according to food color and appearance change. The problem that cooked food is not yet done or overdone due to misjudgment by a user can be effectively solved, and the user can more easily obtain nutritional and delicious food.

The invention provides sausages added with cereal (the cereal comprises sticky rice, rice, unpolished rice, black rice, purple rice, oat, buckwheat, barley, wholemeal, brown rice and millet; the sausages are pork sausage, beef sausage, mutton sausage, chicken sausage, duck sausage and fish sausage) and a production method thereof. 1. the product comprises the following materials by weight: 40-80% of animal meat, 5-20% of cereal and the products thereof, 10-20% of ice water mixture, 2-10% of animal (plant) fat, 0.1-0.3% of phosphate, 0.002-0.015% of sodium nitrite, 0.4-1.2% of salt, 0.5-5% of sugar, 0.1-0.5% of aginomoto, 0.5- 5% of soy sauce, 1- 8% of spice, 1-10% of starch, 0.1-0.5% of food gum, 0.5-2% of emulsifier, 0.2-2.0% of wine, 0.005-0.025% of edible pigment, 0.02-0.2% of sodium erythorbate, 0.01-0.8% of flavors and fragrances of meat (meat concentrate powder), 0.05-0.15% of preservative, and 0.001-0.005% of antioxidant; in a specific formulation, the sum of the weight percent of each component is 100%. 2. the processing method of the cereal sausages is as follows: choosing materials, preprocessing, mixing stuffing, placing, filling, drying, boiling, cooling, packaging, sterilizing, labeling, metal detecting, X-ray unit detecting, packing, and storing.

The invention relates to the technical field of electronic information, in particular to a refrigerator food information management device and method. The refrigerator food information management device and method for automatically identifying food information are utilized in the invention. The refrigerator food information management method comprises the following steps of: collecting food colors, outlines or food bar code information by a video collecting module; carrying out fuzzy identification by a main processor, judging the food bar code information or image information and comparing with a comparison bar code table and comparison image information stored in a memory; then sorting foods according to keyboard and touch screen module settings; and displaying related information via adisplay module. The refrigerator food information management device and method are mainly applied to the field of refrigerator food management.

The invention relates to frozen instant noodles and a processing method thereof. The frozen instant noodles comprise raw materials of flour, starch, wheat gluten, albumen powder, vegetable jelly, alkali, common salt, food dye and water. During processing, the mixed materials are synchronously placed in dough kneading equipment, vacuum stirred and then are let stand; the dough is subjected to rolling and pulling type composite calendaring for multiple times, is cured and is subjected to rolling and pulling type continuous calendaring and is chopped into short noodles; and finally, the noodles are boiled, washed and sub-packaged into boxes and refrigerated at a temperature of -18DEG C.

The invention relates to a stuffing material of roasted food which comprises the following components (by weight ratio): granulated sugar 10-30%, modified starch 0-11%, hydrophilic colloid 0.1-0.6%, distilled glycerin monostearate 1-5%, potassium sorbate 0.01-0.1%, edible water-loss reducer 5-30%, edible essence or edible pigment or their combination 0.2-0.5%, and balancing water whose content is not higher than 50%. The stuffing material has good flowability, water-holding ability and freeze-resisting property.

The invention discloses a color regulator special for improving appearance of recombinant tobacco and a preparation method of the color regulator and belongs to the technical field of preparation of food colorants. The color regulator is prepared by mixing three natural pigments including beta-carotene, lycopene and caramel and five additive aids including guar gum, tannic acid, citric acid, sodaand methyl acetate according to a certain ratio, wherein the natural pigments are separated and purified by a supercritical CO2 extraction technology and a reverse osmosis technology; and oil-solublebeta-carotene and lycopene are modified into water-soluble pigments by an emulsification embedding technology. The preparation method is simple and easy to implement. The color regulator has the advantages of high water solubility, strong coloring power, stable performance and safety and no toxicity in combustion. High-quality recombinant tobacco can be prepared by the color regulator.

The present invention relates to one kind of stuffing for roasted food and its preparation process. The stuffing consists of sugar 10-30 wt%, modified starch 0-11 wt%, hydrophilic colloid 0.1-0.6 wt%, steamed monoglyceride 1-5 wt%, potassium sorbate 0.01-0.1 wt%, food water preserver 5-30 wt%, edible essence and / or edible color 0.2-0.5 wt%, and water for the rest, with water content being less than wt%. The stuffing has the synergistic effect of colloid and modified starch, high flowability, high water preserving capacity, high freezing resistance and stable quality, and the roasted food with the stuffing has good taste.

The invention relates to a dietary fiber food with various functional actions. The compound dietary fiber food is formed by preparing and processing the adopted main materials comprising 2% to 10% of oligopolymerization xylose, 15% to 50% of poly-glucose, 3.3% to 10% of rivier giantarum refined powder, 10% to 50% of soybean dietary fiber and 10% to 50% of microcrystalline cellulose, and auxiliary materials comprising 0.5% to 2% of citric acid, 0.2% to 0.6% of aspartame and 0.5% to 1.8% of powder essence. Various types of plant fiber give full play to synergistic actions and advantage complementation; by using the compound cellulose, the system improves the function and the metabolism of large intestines, promotes the creepage and the water absorption expansion of intestinal tracts, quickens defecation, maintains the probiotic environment of the intestinal tracts, comprehensively regulates the cholesterol level, prohibits the absorption of a human body to cholesterol, bile acid, heavy metal and edible pigment and reinforces the immunity of the human body.

The invention relates to yellow health-preserving milk comprising the following components in percentage by weight: 0.5%-20% of yellow food raw materials, 0.01%-8% of sweet auxiliary materials, 0.1%-0.5% of stabilizing agents, 75%-85% of milk and water complemented to 100%. The milk which not only has the rich nutrition of the milk but also has the traditional five-element five-color health preservation is produced by adding raw materials of the Chinese traditional yellow health-preserving food to the milk and organically combining the traditional food color health-preserving concept with themilk, thereby providing a nutrient and healthy health-preserving milk product for consumers.

The invention relates to a method for processing sandwich cakes, comprising the following steps of adopting fresh egg liquid, wheat powder, white granulated sugar, salad oil, margarine and maltose syrup as raw materials; adopting milk powder, citric acid, cake foaming agent, flavoring essence and food coloring as auxiliary materials; whipping, casting to form, baking, cooling, cutting, drying, sorting and sandwiching to obtain the sandwich cakes. The auxiliary materials comprise the following components by weight in parts: 35-40 parts of the fresh egg liquid, 22-25 parts of the wheat powder, 20-22 parts of the white granulated sugar, 5-7 parts of the salad oil, 2-3 parts of the milk powder, 1.3-1.6 parts of the cake foaming agent, 4.7-5 parts of the margarine, 5-6 parts of the maltose syrup, 0.15-0.2 parts of the citric acid, 0.1-0.15 parts of the flavoring essence and suitable quantity of the food pigment. The invention not only can prepare the sandwich cakes which have low water contents, long storage time, rich nutrition, exquisite tastes and crisp properties, but also have mature production equipment, and can realize the large-scale production.

The invention relates to a powdery plant fat cream and a preparation method thereof. The preparation method comprises the following steps: melting hydrogenated vegetable oil, and raising the temperature to 60-85 DEG C; adding sodium caseinate, sodium dihydrogen phosphate, sorbitan monostearate, sucrose fatty acid ester, soybean lecithin, hydroxypropyl methylcellulose and xanthan gum; uniformly stirring and dispersing the raw materials to obtain an oil-phase mixture; dissolving sucrose, glucose and glucose syrup in water, and heating the solution to 60-85 DEG C to obtain a water-phase mixture; uniformly mixing the oil phase mixture and the water-phase mixture, and stirring for 5-30min at a speed of 50-70rpm; homogenizing and performing spray drying; and adding food essence and food pigment, and uniformly mixing to obtain powdery plant fat cream. The plant fat cream has the advantages of convenience in operation, low preservation cost and transportation cost, good stability, high safety and the like. The powdery plant fat cream and the preparation method thereof are applicable to the field of production of powdery plant fat cream.

The invention discloses an artificial soft posture preserved ornamental plant treating agent. The treating agent comprises carbohydrates, a nutrition regulator, an antioxidant, a humectant, an antiseptic and food color, and is prepared from 30 to 45g of carbohydrates, 30 to 45g of nutrition regulator, 20 to 35g of antioxidant, 20 to 35g of humectant, and 12 to 25g of food color which are dissolved in 1 liter of water and uniformly mixed. The treating agent can perform cell sap replacement and cell sealing treatment by utilizing the natural mechanism of the cell metabolism of flowers and plants, so that the plants can keep natural postures, texture and softness, are not affected by space and environment, and can be kept fresh as long as 1 to 2 years; the plants, treated by the treating agent and used as bonsai flowers, are unnecessary to water and maintained daily; the ornamental characteristics of the plants are greatly enhanced compared with dry flowers; and the preservation period is prolonged by hundreds of times compared with that of fresh cut plants and flowers.

The present invention is environment protection flower pot, tableware and ornament made of plant fiber and their production process. The present invention features the material including corn cob, corn stalk, wheat stalk, reed, saw dust, bamboo dust, bagasse, sunflower stalk, rice husk, edible gum, urea formaldehyde powder, inferior flour or titanium white powder, and edible color or organic pigment. The present invention has the advantages of green materials, no need of plasticizing or surface painting, simple production process, low cost, etc.

The invention provides non-fried selenium-enriched instant noodles. The ingredients and the mass ratios thereof are as follows: flour 200 kg, emulsifier 400-600 g, flour improver 500-700 g, citric acid 180-220 g, edible salt 4 kg, dietary alkali 0.4 kg, wheat gluten 8 g, food dye gardenia yellow 140 k, water 80-95 kg, modified starch 25 kg, raw starch 30 kg and selenium-enriched malt meal 0.3-0.4 kg. The non-fried selenium-enriched instant noodles have the advantages of quickness, cleanness, safety and so on. After being infused with hot water, the noodles have no hard center, and taste well, smooth and flexible.

The present invention provides a compound food coloring preservative and the making method. The compositions of the present invention based on weight ratio are: cooked cured-meat pigment 30-35 percent, nisin 1-1.5 percent, sodium dehydroacetate 10-15 percent, potassium sorbate 10-15 percent, D- gluconic acid-triangle-lactone 30-35 percent and ascorbic acid 10-15 percent. The present invention uses cooked cured-meat pigment, which is made by the reaction of hemoglobin and sodium nitrate, and a certain quantity of nisin, sodium dehydroacetate, sodium sorbate, D- gluconic acid-triangle-lactone and ascorbic acid to completely compound based on a certain ratio, and then the present invention shows a good effect of replacing sodium nitrite, which not only can make the meat products have good color, but also can extend the shelf life of products. The results show that the compound food coloring preservative has good functions of colorizing and bacteriostasis, can obviously restrain the growth of microorganism in the meat products, can reduce the residue of the nitrate, can extent the shelf life of the meat products, and can produce meat products in place of sodium nitrate.

A description is given of a novel frozen potato, similar to fresh potato but with a lower starch content and retaining a lower quantity of oil when fried than par-fried frozen potatoes that exist on the market. To this end, the potatoes undergo a treatment in a saline solution followed later, or in the actual previous stage, by the addition of a food preservative / anti-oxidant, which treatments may optionally be followed by stages of drying with hot air, addition of a color homogenizer, basifying and structure stabilizer for the potato, cooling in a solution with optional addition of food colors and / or flavors, according to the different variant embodiments of the general process that are considered, and all the aforesaid previously undergoing a stage of drying by means of laminar airflow, prior to their freezing. This type of potato may be used in catering in general, being particularly recommended for its low calorie content.

The invention relates to a fructus phyllanthi fruit juice beverage and a preparation method thereof. The fructus phyllanthi fruit juice beverage which has unique flavor is prepared by the following steps: performing fruit selection, cleaning, crushing, centrifugation and filtration to obtain a fructus phyllanthi raw fruit juice; and adding auxiliary components of sucrose, glycoprotein, citric acid, a stabilizer, honey, licorice water, cooking salt, edible essence, edible pigment and the like. The beverage not only has the unique flavor, but also has excellent mouthfeel, has the functions of promoting the production of body fluid to quench thirst, hawking and protecting throat, nourishing lung and reducing pressure, and removing food retention and resolving phlegm, and is a nutritive fruit juice beverage with good mouthfeel and efficacies.

The invention relates to a processing method of preserved camellia and belongs to the technical field of preserved flower processing. The method includes: soaking fresh camellia with ethanol, soaking with displacement liquid after bleaching with hydrogen peroxide and washing with ethanol, and drying to obtain the preserved camellia, wherein the displacement liquid comprises ethanol, polyethylene glycol, 1, 2-propylene glycol, glycerin, citric acid, sodium citrate, dimethyl siloxane and edible pigment. The processing method has the advantages that the preserved camellia obtained by the method can keep good color and shape and softness in touch for a long time.

The invention discloses a food image color enhancement method based on color space characteristics. The method comprises steps that, (1), an image is inputted, and fixed points are preset; (2), for preset HSI and HSV color space fixed point sequences, linear processing is carried out to generate corresponding functions; (3), tone coefficient value calculation based on the HSI color space is carried out; (4), saturation value rectification based on the HSI color space is carried out; (5), luminance value rectification based on the HSI color space is carried out; (6), tone coefficient value calculation based on the HSV color space is carried out; and (7), saturation value rectification based on the HSV color space is carried out. Dual processing on the image is carried out in combination with HIS and HSV color space characteristics, color concentration increase is not only realized, but also the color brightening effect is further realized. According to the color space and food color characteristics, a corresponding saturation and brightness rectification curve is designed, a corresponding tone coefficient curve is further designed, problems of yellow discoloration generation and color cast are avoided, and the excellent food color enhancement effect is realized.

The invention discloses a sugarless candy, which comprises the following components in a formulation in portion by weight: 10 to 80 portions of maltitol, 20 to 90 portions of xylitol, 0.1 to 0.25 portion of flavoring essence, 0.01 to 0.05 portion of flavor, and 0 to 0.01 portion of food color. The invention also discloses a method for preparing the sugarless candy, which comprises steps of blending, filtering, vacuum boiling, blending with accessories, casting and moulding, mold stripping, sorting, packaging and the like. The sugarless candy prepared by the method has the advantages of edible safety, soft taste, cool feeling and long shelf life, is not easy to absorb moisture, soften or adhere, is easy to preserve, can be eaten by sucrose rejected eaters, and has good popularization and application values.

A sugar-coated almond is prepared from almond through peeling, removing bitter taste, preheating to 40-60 deg.C, mixing with fused sugar twice and cooling. Its advantages are agreeable taste and health-care function.

The invention discloses a vegetarian meat ball based on wheat gluten protein and a making method thereof, belonging to the field of food processing. The making method comprises the following steps: soaking textured soybean protein at normal temperature, removing impurities, cleaning the textured soybean protein and chopping the textured soybean protein into small broken pieces; adding water into isolated soybean protein to prepare a solution, adding soybean oil and carrying out stirring until complete emulsification; adding the chopped textured soybean protein into the obtained emulsion, then successively adding a flavor composite material, food coloring, cooking wine, salt, sugar, wheat gluten protein and modified starch and carrying out uniform mixing through stirring; and subjecting the obtained mixture to mixing and kneading, molding and steaming so as to obtain the vegetarian meat ball. The vegetarian meat ball prepared in the invention has a high meat simulation degree, appropriately-soft viscoelastic gel, chewy feeling, texture and flavor of real meat, no beany flavor, moderate mouthfeel and thick and delicious taste; and the making method is low in cost and applicable to industrial large-scale production and can provide more abundant options for consumers of vegetarian foodstuffs.

The invention discloses a refrigerator and a food saving method with the refrigerator. The refrigerator comprises the following parts: a body, a plurality of saving chambers for saving the food in the body, a lighting device for lighting the saving chamber with the visual range light with the same saving food color in the saving chamber. The refrigerator has the effect by the following: firstly, lighting the same food color light to the classified food according to the food color in order to keep the food fresh and avoid reducing the chlorophyll concentration with the lighting device; secondly, determining the basic standard guideline of the food classification in a plurality of saving chambers in order to guarantee the effect of the saving chambers; thirdly, selecting the light color which is fit for saving the food according to the saving food color by the users; fourthly, improving users' satisfactory degree for the lighting device by selecting the light color conveniently and the definite and visual selection method.

The invention belongs to the technical field of edible candies and particularly relates to a plant-rubber-type seaweed meal gel candy. The plant-rubber-type seaweed meal gel candy is prepared from, byweight, 30-40 parts of plant rubber, 30-40 parts of seaweed meal, 30-55 parts of edible plant oil, 1-3 parts of phospholipid, 1-3 parts of monoglyceride, 0-2 parts of prebiotics and 0-2 parts of foodcoloring. According to the plant-rubber-type seaweed meal gel candy, the seaweed meal is selected as a main supplement source of a calcium element, in cooperation with the plant rubber, the event ofthe mad cow disease and toxic capsules can be effectively avoided, and meanwhile the storage and transportation performance and taste of the product are improved; in addition, the plant-rubber-type seaweed meal gel candy can promote absorption of the calcium element, the fat caused by fat accumulation is prevented, the skin lubrication elasticity can also be improved, and the candy has a good beautifying effect.

The invention discloses sweet potato food and a method for processing the same. The sweet potato food comprises the following raw materials in part by weight: 30 to 80 parts of malt syrup, 3 to 25 parts of sweet potato powder or 20 to 60 parts of smashed sweet potato, 0 to 50 parts of white granulated sugar, 4 to 30 parts of edible gum, 0.1 to 2 parts of citric acid, 0.1 to 2 parts of sodium citrate, 0 to 5 part of food color, and 0 to 2 parts of flavoring essence. The preparation method comprises the following steps of: preparing the sweet potato powder or smashed sweet potato, adding the sweet potato powder or smashed sweet potato, dissolved edible gum, citric acid and sodium citrate to the syrup, mixing and decocting the mixture, and adding the edible color and flavoring essence to the mixture; and performing shaping, cooling and drying. The sweet potato powder or smashed sweet potato prepared by the method keeps the unique flavor and nutrients of the sweet potatoes, has good re-processing property and can be kept for a long time; the sweet potato food prepared by the formula and the process technique is good in taste and toughness, does not stick to a tooth, has strong aroma and keeps the nutrients in the sweet potatoes to a large extent.

A preparation method for an instant sea hedgehog food is poaching the sea hedgehog by 1-9% salt water, controlling dry and refrigerating for spare. The soy powder and the wheat powder are mixed by the proportion of 1:0.5-2.0; adding the edible pigment by the proportion of 0.05-0.1 per thousand , essence by the proportion of 0.05-0.1 per thousand, monosodium glutamate by the proportion of 0.5-2.0 per thousand, salt, spices material and other seasoning matters and the edible grease mixed by the plant oil and lard by the proportion of 1:1.0-0.9 and being mixed as the plant protein material. The fresh fish is added with water by the proportion of 1:0-3.0, the salt by the proportion of 1%-5% and monosodium glutamate by the proportion of 1%-5%; the mixed plant protein infused to the external shell mode of the sea hedgehog by the proportion of 1:0.5-2.0; the sea hedgehog is placed at the centre of the mode, for boiling at 80-100 centigrade for 10-20 min, cooling the product to obtain the food with high nutrition and sea hedgehog flavor and appearance.

The present invention discloses Yihesu candy making process. White granulated sugar, maltose, malt syrup, powdered sugar and glucose as the initial materials are first heated at 140-180 deg.c to form yellow brown candy blank; the yellow brown candy blank is drawn at 70-90 deg.c to form white candy blank; the white candy blank is drawn into wires at 70-90 deg.c while adding required fittings; and through further cooling, settling and packing, Yihesu candy of different tastes is made. Thus made Yihesu candy has different tastes.

The invention relates to a double-layer traditional Chinese medicine patch for treating oral ulcer, wherein, a medicine-containing adhesion layer contains 0.1-15mg of a Chinese medicine extract, carbopol, xylitol, low-substituted hydroxyproxyl cellulose and sodium carboxymethyl cellulose; a water insoluble protection layer is made from ethyl cellulose and food color; wherein, the Chinese medicine extract is made from 8-12g of evodia fruit, 15-20g of nantural oindigo, 5-10g of licorice and 10-15g of Chinese gallnut. The double-layer traditional Chinese medicine patch can adequately improve local ulcer issue, recover and heal soon to achieve the therapeutic purpose. The prepared traditional Chinese medicine is nontoxic and harmless on human body, and requires no decoction, is convenient for being taken. The patch treats both superficiality and origin of the oral ulcer, has obvious clinical curative effect and has the effective rate up to 96%.

The invention discloses preparation technology for a salted egg or preserved egg film coating agent. The salted egg or preserved egg film coating agent consists of food grade chitosan as a film forming agent and a water soluble organic acid solution as a solvent of the film forming agent; organic acids comprise the water soluble organic acids of an acetic acid, a lactic acid, a malic acid, an n-butyric acid, and the like; and a proper amount of food colorants can be added into the recipe. The salted egg or preserved egg film coating agent takes the chitosan as the main raw material and is assisted by the water soluble organic acids. When the salted egg or preserved egg film coating agent is coated on the salted eggs or preserved eggs, the salted egg or preserved egg film coating agent has better preservation effect. Simultaneously, as the chitosan is an innocuous and harmless edible natural polysaccharide, the salted egg or preserved egg film coating agent has great advantages on the green and environmental protection performance, and represents the development trend of the future preservation method.

The invention discloses a hawthorn product and a preparation method thereof. The hawthorn product comprises the following components in percentage by weight: 25 percent of xylitol, 45 percent of hawthorn and 30 percent of maltose, wherein 0.1 percent of preservative, 0.1 percent of food color, 0.1 percent of hawthorn essence and 0.1 percent of pandan paste are added into the hawthorn product; and one or more of cocoa powder, coffee, honey, a mint freshener and chrysanthemum powder are added into the hawthorn product. In the hawthorn product, sucrose is replaced by the xylitol, so the proportion of food sugar in the hawthorn product is greatly reduced, the problem of over-high sugar content in the conventional hawthorn product is solved, and an environmentally-friendly healthy food which can be safely eaten is provided for people.