3 results about "Food standards" patented technology

The application discloses a desensitization wheat gluten peptide and a preparation method and application thereof, and belongs to the field of food deep processing. The desensitization wheat gluten peptide is obtained by modifying and screening wheat gluten by means of joint methods including enzymolysis, ultrasonic, ultrafiltration segmentation and microwave. The wheat gluten peptide is fine and has uniform granularity, color and flavor, and can be directly used as a functional food, and has wide application value in the field of food processing industry and snacks. The application constructs a compound nutrient powder by using the wheat gluten peptide and starch, and the processing and sensory characteristics, nutritional property and antioxidant property of the compound nutrient powder are improved, and the allergenicity is reduced, so that the compound nutrient powder meets the international gluten-free (<10ppm) food standard and can be applied to food industry low-gluten cereal food base. The combined processing of various food processing shows a good synergistic effect, improves the comprehensive performance of the food system, and provides technical guidance and a good production model for preparing gluten-free food with good color, fragrance and flavor and health.

This utility model provides a vibrating sieve device for preparing dry powder food standard samples, relating to the field of food standard sample sieving technology. It includes: a protective shell with an openable and closable first opening at its top; a base mounted on a bottom plate inside the protective shell, with a support component connected above the base and a vibrating component inside the base; a sieving component positioned above the support component; a discharge component positioned below the sieving component; and a collection container positioned above the base, with a flexible cylindrical connecting part at its upper end and a drawstring structure at its upper end, allowing for detachable connection to the discharge component via the drawstring structure. This invention solves the problem of powder scattering caused by traditional sieving methods such as manual sieves and open vibrating sieves in the prior art.

This invention discloses a halal-flavored compound spice composition, its preparation method, and its applications, belonging to the field of food seasoning technology. The composition, by weight, comprises cumin powder, galangal powder, Arabic specialty spices, and food-acceptable halal auxiliary materials; the specialty spices are selected from at least two of Omani black lemon powder, sumac powder, green cardamom powder, and Ceylon cinnamon powder. The composition of this invention forms a synergistic, high-temperature resistant aroma-enhancing system with rich flavor layers and strong high-temperature stability, meeting the Gulf Arab GSO halal food standards. It can be used in various halal seasoning foods such as roasted meat, braised rice, dipping sauces, and stews. This invention features a simple process and easy operation, suitable for large-scale production, effectively solving the problems of high-temperature flavor loss, poor deodorizing effect, and insufficient regional adaptability of existing Arabic compound spices.