453 results about "Heat processing" patented technology

The invention relates to the technical field of cream cheese preparation, in particular to whey-free natural fruity original cream cheese and a preparation method thereof.The whey-free natural fruity original cream cheese comprises a raw material bag, and the raw material bag comprises, by mass, 45-60 parts of single cream, 20-30 parts of concentrated milk, 20-30 parts of milk protein powder, 20-30 parts of table salt, 20-30 parts of a stabilizer and 20-30 parts of a composite leavening agent; the mass part of the concentrated milk is 35-50; 4-7 parts by mass of milk protein powder; the mass part of the table salt is 0.5-1.5 parts. The cream cheese with natural fruity flavor is prepared, high-index single cream and concentrated milk protein are used as raw materials, through a specific fermentation technology, pleasant fruity flavor can be generated without additional addition of flavor substances, and the flavor category of original cheese is enriched. And a semi-finished product can be obtained without discharging whey after fermentation, so that the process is simplified, the efficiency is improved, the problems of microbial risk and texture deterioration caused by addition of jam and secondary heat treatment in the traditional processed cheese are avoided, and the safety and quality of the product are remarkably improved.

The invention provides a cooking control method, an electric cooker, a storage medium and a product, and relates to the technical field of cooking electric cookers. The method comprises the following steps: in response to a cooking instruction, performing preheating treatment on rice added with water, heating the preheated rice to a first temperature range, and keeping for a first preset time; raising the temperature of the heated rice to the boiling temperature of water based on second preset time; the third preset time is shorter than the second preset time, the rice can be subjected to low-temperature soaking treatment before the rice is rapidly heated, a water pre-absorption channel is formed in the rice, the rice expansion effect is improved, temperature transfer can be more uniform, and the rice quality is improved. The half-cooking risk of the rice is reduced, the gelatinization effect is improved, the texture and taste of the rice are effectively improved, the overall quality of the rice is greatly improved, and the eating experience of a user is improved.

The invention relates to the technical field of food processing and quality improvement, in particular to a physical-biological multi-dimensional cooperative regulation method for improving the quality of germinated wheat flour based on heat treatment. The method comprises the following steps: firstly, carrying out gradient temperature control heat treatment on germinated wheat flour, which comprises three stages of low-temperature hot air pre-passivation, medium-temperature damp-heat modification and high-temperature microwave sterilization stabilization, so as to finally achieve the purposes of gradually passivating enzyme activity, modifying a starch structure and stabilizing protein conformation; meanwhile, biological enzymolysis synergistic treatment is carried out in the medium-temperature damp-heat modification stage, so that the quality of the wheat flour is further enhanced and stabilized; for heavily germinated wheat flour, an ultrahigh pressure treatment step is added after high-temperature microwave treatment. Through the method, the problems of high cost, large loss, food safety risk and the like of improving the quality of the germinated wheat in the prior art are effectively solved, the quality of the germinated wheat is remarkably improved, the germinated wheat can be better applied to the field of food processing, and the method has the advantages of being remarkable in cost benefit, high in food safety guarantee, obvious in quality improvement and the like.

The invention belongs to the technical field of food processing, and particularly relates to chicken breast crisp chips and a preparation method thereof. The chicken breast crisp chip comprises the following components: chicken breast, composite starch, whole egg powder, trehalose, butter, edible salt, baking soda, seasoning powder and resistant dextrin. The chicken crisp chips are prepared by combining a cold air-microwave combined drying technology with a natural material pickling and fishy smell removing method. Wherein the conditions of cold air drying are as follows: the RH is 30-60%, and the drying time is 1-2.5 hours at the temperature of 5-25 DEG C; the puffing conditions of the microwave oven are as follows: the power is 800-1300 W, the rated frequency is 2450 MHz, and the puffing time is 45-90 s; the natural material pickling fishy smell removing method comprises the step of cooperatively pickling and removing fishy smell by using the onion water extracting solution and the white vinegar. Results of the embodiment show that the chicken crisp chips prepared by the method disclosed by the invention are crisp in taste, full in delicate flavor and high in protein, the hot processing time is remarkably shortened, peculiar smell generated by excessive hot processing can be avoided, the original delicate flavor of the chicken is reserved to the greatest extent, and high-end health requirements of meal replacement, body building supplement, outdoor travel and the like are precisely met.

The present invention belongs to the field of food or medicine, and relates to a method for preparing microcapsule, a microcapsule and a composition containing the same. The present invention also relates to a wall material dispersion combination. Specifically, the present invention relates to a method for preparing microcapsule, wherein the microcapsule includes a wall material and a core material, and the wall material includes a first wall material and a second wall material; the method includes a step of preparing a first dispersion containing the first wall material and a second dispersion containing the second wall material; wherein the first dispersion is subjected to a heat treatment, the heat treatment includes a first heating stage and a second heating stage, and the temperature of the first heating stage is lower than the temperature of the second heating stage; and the second dispersion is not subjected to a heat treatment, or is subjected to a heat treatment at a temperature of not exceeding 50° C., or the second dispersion is subjected to a heat treatment at a temperature that is lower than the temperature of the heat treatment to which the first dispersion is subjected. The microcapsule prepared by the present invention has good stability and / or water solubility.

The utility model discloses a pectin extraction device and aims to provide a pectin extraction solution which is high in efficiency, energy-saving and environment-friendly. The device comprises a smashing assembly, a heat treatment assembly and a separation assembly, pomace is smashed through the smashing assembly, the smashed pomace is heated through the heat treatment assembly, and pectin and the pomace are separated through the separation assembly. Due to the design of the device, the pectin extraction process is automatic and continuous, the extraction efficiency and purity are improved, the energy consumption and environmental pollution are reduced, the operation process is simplified, and the maintenance cost is reduced. The pectin extraction device disclosed by the utility model is suitable for large-scale production of pectin in the food industry, and has a good market application prospect.

The invention discloses a suspension calcination method and a suspension calcination device for reducing the content of sulfur and COD (Chemical Oxygen Demand) in powder, which are used for reducing the content of sulfur and COD in a powder raw material. The calcining method comprises the following steps: step 10, preheating a powder raw material; step 20, feeding the preheated powder raw material into a roasting furnace, and carrying out suspension calcination; 30, powder obtained after suspension calcination in the roasting furnace and generated flue gas are fed into a fourth cyclone separator to be subjected to gas-solid separation, the separated powder is cooled through a cooling device to form a finished product, airflow is heated through the separated flue gas through a heat exchange device, preheating treatment is conducted on the powder raw material in the step 10 through the airflow, and the flue gas obtained after heat exchange utilization is used for recycling the powder raw material in the step 10. And discharging into the atmosphere after dust removal and desulfurization treatment.

The present invention discloses a flavor regulation and quality improvement process method for beef deep processing, and relates to a meat product processing technology, and the method comprises the following steps: S1, a beef raw material is pretreated, beef is washed to remove impurities, and the washed beef is cut into 2-3 cm square blocks; s2, flavor regulation and control treatment: the beef cubes are soaked in seasoning liquid, the seasoning liquid is composed of table salt, sugar, soy sauce, natural spices and water, the soaking process lasts for 2-4 hours in the environment of 4-8 DEG C, and it is ensured that flavor substances evenly permeate; s3, quality improvement treatment, wherein an enzyme tenderization technology is adopted. According to the flavor regulation and control and quality improvement process method for beef deep processing, the quality and flavor of beef products are effectively improved through the links of scientific pretreatment, flavor regulation and control, quality improvement, heat treatment and the like, the quality of raw materials is strictly controlled in the pretreatment stage, and food safety is ensured; in the flavor regulation and control link, flavor substances uniformly permeate through a specific seasoning liquid formula and a low-temperature soaking technology.

Aspects of the invention are associated with the discovery of approaches for the conversion of carbonaceous feeds, such as biomass and biomass-containing solids via thermal treatment. Particular examples of biomass-containing solids are municipal solid waste (MSW), as well as waste plastics and waste tires. In some cases, this conversion, such as by pyrolysis, will allow for straightforward integration with gasification (e.g., entrained-flow gasification) or partial oxidation. Advantageously, processes and associated apparatuses / equipment described herein are tailored to the physical and chemical properties of the feeds. In this regard, important advantages reside in auger reactors that include electric heating elements within one or more auger shafts. Such centralized heating may be used in combination with external heating, for example also utilizing electric heaters. With centralized heating, the surface area available for heat transfer into the feedstock may be increased dramatically (e.g., by a factor of 3 to 5).

The present invention relates to a method for preparing a legume starch with a high content of slowly digestible fraction (SDS), a hydrothermal treatment method characterized in that it comprises the following steps:1) Preparing a starch milk with a dry matter content of between 30 and 40% by weight, preferably 32% by weight,2) Heating the starch milk prepared in this way to a temperature 10 to 15° C. lower than its gelatinization temperature,3) Stirring the starch milk obtained in this way at this temperature for between 45 minutes and 7 hours, preferably between 1 hour and 6 hours,4) Recovering, filtering and drying the starch milk treated in this way.

The invention provides a preparation method of a spicy red oil seasoning. The preparation method comprises the following steps: collecting initial microorganism content data and physicochemical property parameter data of a spicy red oil seasoning sample; according to the basic response characteristic data, aiming at three heating modes of intermittent heating, gradient heating and combined heat treatment; according to the quality stability influence factor data, a multi-dimensional regression analysis method is adopted to process the relevance between the flavor retention parameters and the aroma loss parameters, and fluctuation range data of the sensory characteristics in different heating modes are obtained; judging according to the matching degree of the fluctuation range data and the physicochemical property parameter data, and if the matching degree is lower than a preset matching degree threshold value, adjusting a heat transfer efficiency parameter to obtain optimized temperature distribution data; according to the heating mode parameters corresponding to the optimal balance point data, the change data of the flavor retention degree and the grease oxidation degree are verified through a real-time monitoring system, and final sterilization process parameter combination data are obtained.

A coupling device (1) comprising: a tube sheet (112) attached to a tube bundle (110); a first groove (218) formed on a surface (220) of the tube sheet (112); a flange (208) provided to accommodate a terminal section (214) of the tube sheet (112) and provided with holes (226) for receiving fastening means (306a, 306b); an anchor ring (202) provided to be placed around the tube sheet (112) and provided with holes (210) for receiving fastening means (306a, 306b) to connect the anchor ring (202) to the flange (208); a retaining element (206) comprising an inner section (311) and an outer section (312), wherein the inner section (311) is provided to be placed in the first groove (218) of the tube sheet (112), wherein the retaining element (206) is divided into a first part (222) and a second part (224); and a second groove (232) formed by the combination of the flange (208) and the anchor ring (202) and provided to accommodate the outer section (312) of the retaining element (206).

The invention discloses a method for increasing the content of slowly digestible starch in rice based on a dry heat technology. Comprising the following steps: A, performing dry heat treatment on rice; b, hulling the unhulled rice obtained in the step A; c, milling the rice obtained in the step B; d, the rice obtained in the step C is polished, ground and sieved to obtain rice flour, and the content of the fast digestible starch, the content of the slow digestible starch and the content of the resistant starch in the rice are measured. According to the method, the slowly digestible starch content of the rice is effectively increased by a simple, effective, low-cost, convenient and feasible method, and the effect of increasing the slowly digestible starch content of the rice is achieved by directly carrying out dry heat treatment on the unhulled rice for the first time.

The application provides a high-stability salt-free meat protein beverage and a preparation method thereof, and relates to the field of food. The method comprises the following steps: extracting myofibrillar protein in chicken, washing the myofibrillar protein with water to remove salt in the myofibrillar protein, and obtaining salt-free myofibrillar protein; dissolving the salt-free myofibrillar protein in water to obtain a salt-free myofibrillar protein solution; and dissolving high-charge-density sodium carboxymethyl cellulose in the salt-free myofibrillar protein solution and uniformly mixing. The high-charge-density sodium carboxymethyl cellulose is combined with meat protein in a non-covalent form to form a complex, the charge property of the meat protein is changed, the self-assembly behavior of the myofibril is hindered, and the aggregation is inhibited, so that the water solubility of the meat protein is improved; the steric hindrance effect and the electrostatic repulsion of the system are greatly improved, so that the thermal stability of the meat protein is greatly improved, and the instability effect of the meat protein in the heat processing process is effectively avoided. The clear and transparent salt-free beverage product with good stability can be processed by using the method.

This invention belongs to the field of grain deep processing technology and discloses a method for reducing the glycemic index (GI) of brown rice flour through a combination of thermal and non-thermal physical processing. The method involves: pulverizing high-quality brown rice and allowing it to stand in equilibrium with water; subjecting the material to low-temperature wet heat treatment at a moisture content of 30%–50%; baking the wet-heat treated material; mixing the baked material with pure water and performing a first freeze-thaw cycle; subjecting the mixture to intermittent pulsed electric field treatment in a multi-cycle intermittent manner; subjecting the pulsed electric field treated material to a second freeze-thaw cycle; and finally centrifuging, drying, sieving, and packaging the material. This method regulates the starch structure to obtain a low glycemic index product through the synergistic effect of a specific sequence of thermal and non-thermal treatments. This invention innovatively designs a two-stage freeze-thaw cycle process before and after the pulsed electric field treatment, employing physical modification methods throughout the process to ensure product safety. It has low equipment requirements and broad industrial application prospects.

The invention relates to the technical field of cigarette materials, in particular to a silica microsphere with a core-shell structure and hierarchical pores as well as a preparation method and application of the silica microsphere. The preparation method of the silicon dioxide microspheres with the core-shell structure and the hierarchical pores comprises the following steps: 1) mixing a polyvinyl alcohol aqueous solution with nano silicon dioxide particles, and stirring to form floccules; (2) preparing the floccule obtained in the step (1) into a sphere, namely a core structure of the silicon dioxide microsphere; (3) wrapping the surface of the core structure prepared in the step (2) with a pre-mixed mixture of mesoporous silica particles and a pore-foaming agent to serve as a shell structure of the silica microsphere, so as to obtain the silica microsphere with the core-shell structure; and 4) performing heat treatment to form hierarchical pores in the core-shell structure of the silicon dioxide microsphere, thereby obtaining the silicon dioxide microsphere with the core-shell structure and the hierarchical pores. The silicon dioxide microsphere with the core-shell structure and the hierarchical pores has the hierarchical pores with different sizes, so that the fragrance carrying amount can be increased, and the slow release performance can be improved.

The application relates to a weather-resistant color master batch for modified polypropylene cable protection pipes, which is composed of a carrier resin, a photo-thermal stable color powder, a filler and a grafting compatibility modifier; the photo-thermal stable color powder is composed of zinc dicyclopentadiene dimethylate, orange yellow, bright red, an antioxidant, an ultraviolet absorber and a dispersant; the dicyclopentadiene in the zinc dicyclopentadiene dimethylate has heat-reversible crosslinking properties, is disdimerized during heat processing, has good processing fluidity, is re-cyclized and addition-dimerized to be crosslinked after temperature reduction, so that the decomposition of the orange yellow and the bright red caused by cable heating is reduced; meanwhile, the antioxidant and the ultraviolet absorber have a compound synergistic effect, so that the weather resistance of the color master batch can be better improved; the modified polypropylene cable protection pipe prepared by using the color master batch has the advantages of color stability, reduced processing toxicity, good processing fluidity, low price and the like, and is more suitable for power cable protection pipe use.

The application discloses a preparation method and application of a novel LBL marine biomass hydrogel composite membrane. The preparation steps of the hydrogel composite membrane are as follows: adding chitosan quaternary ammonium salt into 0.1 M tris-hydrochloric acid solution to obtain chitosan quaternary ammonium salt solution through heating and stirring; adding sodium alginate into tris-hydrochloric acid solution to obtain sodium alginate solution through heating and stirring; taking an ultrafiltration membrane as a base film, spreading the chitosan quaternary ammonium salt solution on the surface of the base film first, pouring away the excessive solution after standing, and then spreading the sodium alginate solution on the chitosan quaternary ammonium salt solution after heat treatment in an oven, pouring away the excessive solution after standing, and heat treating in the oven to obtain a self-assembled hydrogel composite membrane. The layer-by-layer self-assembled hydrogel composite membrane is obtained through repeating the above process for multiple times. The preparation method is simple, the material is green and environment-friendly, the obtained membrane surface has superhydrophilicity, obvious separation efficiency is shown in dye wastewater treatment, and strong anti-pollution performance is shown.

The application provides a kind of cement-like solidification characteristics and mineral flavor seaweed mayonnaise and its preparation method, based on the principle of multistage homogenization in cement production, heat treatment and particle grading, porous activated carbon particles prepared by carbonization of brown algae fermentation are graded and matched, combined with ladder type homogenization emulsification process, the cement-like solidification gel characteristics are realized;The activated carbon particles of brown algae are calcined at high temperature to form a multistage pore structure, and form a cement-like mineral flavor in cooperation with black pepper powder, smoked chili powder, clove powder, litsea cubeba powder, catnip powder and garlic powder, etc.The product prepared by the application has unique touch, low-fat characteristics and functional dietary fiber, and is suitable for building theme catering and health food field.

The objective is to provide a method for producing a non-emulsified oil sauce in which the ingredients do not form clumps and the ingredients can be uniformly filled into a container. [Solution] An emulsified seasoning liquid is prepared by stirring a mixture containing a seasoning liquid and edible oils and fats. After filling a container with the emulsified seasoning liquid and ingredients, a heat treatment is performed to obtain a non-emulsified oil sauce that can be filled into a container uniformly without the ingredients clumping.

The invention belongs to the technical field of food processing, and discloses application of muscle protein in a protein product, the protein product and a manufacturing method of the protein product. The protein product comprises the following components in parts by weight: 1-5 parts of recombinant myosin; and 5-9 parts of animal protein or vegetable protein. The recombined muscle protein is creatively adopted to improve the texture and flavor of the plant meat, and experiments prove that the recombined muscle protein (FW protein) can perfectly simulate the texture of a real meat product after being subjected to simple cross-linking treatment, and meanwhile, the recombined muscle protein has the function of a protein-based adhesive. Animal protein in meat products can be completely or partially replaced, dependence on animal husbandry is remarkably reduced, and the sustainable food production requirement is met. In the hot processing (such as extrusion and cooking) process, the recombinant muscle protein can form a stable three-dimensional network structure, so that the product is endowed with good elasticity and slicing property, the problems of loose texture and fragility of the traditional vegetable protein product are solved, the use of additives is reduced, and the production process is simplified.

The invention discloses a preparation method of low-beany-flavor high-nutrition soybean protein, and belongs to the field of food processing. In order to solve the problems that the beany flavor of the existing soybean protein is prominent and the quality of the protein is deteriorated in a dry heat processing process, the invention provides a preparation method of low-beany-flavor high-nutrition soybean protein, and the method mainly comprises the following steps: (1) taking soybeans as a raw material, crushing, sieving, degreasing, carrying out alkali dissolution and acid precipitation, and freeze-drying to obtain the soybean protein; (2) preparing a soybean protein solution; (3) adding tannic acid to further prepare a soybean protein-tannic acid covalent / non-covalent compound; and (4) carrying out dry heat treatment on the soybean protein-tannic acid covalent / non-covalent compound. According to the method, dry heat treatment and covalent / non-covalent compounding of the tannic acid and the soybean protein weaken the interaction between beany flavor substances and the protein by changing the conformation of the protein, and the prepared soybean protein has the properties of low beany flavor, high nutrition and the like, and has a good application prospect in the field of foods.

The invention discloses a water disintegration type babylonia compound feed and a preparation method thereof. The compound feed comprises the following raw materials: 30-40 parts of minced fish; 20-30 parts of fish meal; 5 to 15 parts of a freshener; 5-8 parts of a bonding modifier; 1-3 parts of a disintegration regulator; 1-1.5 parts of an emulsifier; 0.1 to 0.2 part of a phagostimulant; 0.01 to 0.02 part of an antioxidant; the preparation method comprises the following steps: preparing raw materials, carrying out light heat treatment, chopping and emulsifying, forming and granulating, quick-freezing and shaping, and packaging and storing, by optimizing the proportion of the components, adopting light heat treatment and combining a low-temperature quick-freezing process, the feed granules are naturally disintegrated into mud after being put into water for 5-15 minutes, the feed coefficient reaches 1.6-1.8, the residual feed rate is less than 5%, and the nutritional supplement is added into the feed granules. The survival rate can reach 90% or above, compared with chilled trash fish feeding, the residual feed reduces the ammonia nitrogen generation amount in water by 50-60%, and the method is suitable for large-scale application and popularization.

The utility model relates to the technical field of kitchen waste treatment, and discloses a kitchen waste heat treatment device which comprises a connecting cover plate and an arranged air guide plate, the top of the connecting cover plate is communicated with a suction fan, the back face of the suction fan is communicated with an air guide pipe, and the air guide pipe is communicated with a communication base. The driving motor is coaxially connected with a rotating seat, the front end and the rear end of the driving motor are connected with lantern rings, inner cavities of the lantern rings are connected with sleeves, and filter elements are additionally arranged in the inner cavities of the sleeves. According to the kitchen waste heat treatment device, gas is pumped out of the device shell through the suction fan and conveyed into the corresponding sleeve along the gas guide pipe and the communicating base, then the gas is treated through the filter element, when the filter element is replaced, a new filter element can be additionally arranged in the sleeve which is not connected with the communicating base, and then the sleeve is driven by the driving motor to rotate through the rotating base; and the sleeve provided with the new filter element is connected with the communicating seat. By adopting the mode, the filter element can be quickly replaced.

The invention belongs to the technical field of tobacco flavor heat treatment, and discloses novel tobacco flavor continuous heat treatment equipment and a using method.The novel tobacco flavor continuous heat treatment equipment comprises an electric heating box, an oil plug is tightly clamped to a box body on one side of the bottom end of the electric heating box in a through mode, and a spherical cone plate is movably coupled to a plate body at the bottom end of the electric heating box; u-shaped connecting frames are fixedly connected to the outer walls of the two ends of the spherical cone plate, and heating parts are arranged between the two U-shaped connecting frames and the electric heating box in a combined mode. Three functions of shaking temperature control, friction heat generation and heat conduction can be synchronously driven through a single motor, the motor rotates to drive a ball disc to fluctuate a metal ball rod, and reciprocating friction heat generation is achieved; meanwhile, an electric heating box is driven to shake, uniform heating is guaranteed, high-temperature gas generated by friction can be automatically collected to a T-shaped heating column through a piston and a ring pipe structure, perfume is suddenly heated according to needs, extra power equipment is not needed, and continuous treatment is achieved.

HEAT PROCESSING INSTALLATION FOR FOOD PRODUCTS The invention relates to a heat processing installation (100) with several conveyor lines (104a-b) arranged one above the other, trays (50) with two wheels and a cleat, elevators (106a-b) for raising a tray from a lower conveyor line (104a) to an upper conveyor line (104b), rails on which the trays (50) run, and transmission belts with counter-cleats cooperating with the cleats of the trays (50), where at each elevator (106a-b), each rail has a valve arranged to open when a tray (50) is raised and to close when the tray (50) is above the rail. Fig. 1

The present invention relates to a method for preparing an odorless modified cutin extract comprising: i) feeding a raw cutin extract having a dry content ranging from 30 to 95 wt% (% by weight) into a vented extruder; ii) carrying out a thermal treatment inside the vented extruder, wherein said thermal treatment is carried out at 5 atmospheric pressure or at a pressure higher than 100 Pa and lower than the atmospheric pressure, and at a temperature higher than 150 °C and lower than 210 °C.

The invention belongs to the technical field of seed processing and treatment devices, and particularly relates to a vegetable seed variable-temperature detoxication heat treatment device which comprises a workbench and a heat preservation box. A working panel is transversely arranged at the top of the working table, the heat preservation box is erected above the middle of the working panel, and sliding rails are arranged at the frame positions of the two sides of the working panel; a control panel is installed on the outer wall of the workbench and used for controlling and operating the device. Lifting assemblies are symmetrically arranged at the positions, located on the two sides of the heat preservation box, of the sliding rail, each lifting assembly comprises four movable supporting tables, and the movable supporting tables are distributed in a diagonal mode; the heat preservation box is divided into two independent processing cavities through a heat preservation partition plate, different temperature changing curves can be set respectively, various seeds can be treated at the same time, and the operation flexibility is greatly improved; by means of the flow guide switching mechanism, high-temperature airflow of the machining cavity on one side can be guided to the machining cavity on the other side, and secondary utilization of heat is achieved; and redundant heat is discharged orderly through the heat dissipation opening, so that energy waste is avoided.

The embodiment of the application discloses a food processing method, device, equipment and computer readable storage medium, the method comprises: in response to the received starting instruction, high temperature dry heat treatment is carried out to the food material to be processed to the first preset temperature, and the processed food material to be processed is obtained;Control the water injection device to inject water to the processed food material to be processed, and obtain the current temperature of the food material to be processed after water injection;Determine that the current temperature is the second preset temperature, control the current temperature to maintain at the second preset temperature until the first preset holding time is reached, and stop heating, wherein the second preset temperature is less than the first preset temperature;Stirring is carried out at the first preset rotating speed until the preset stirring time is reached, and the finished food is obtained.

A machine for making and dispensing liquid and / or semi-liquid food products includes: a container for containing the product to be processed and dispensed, the container having a discharge outlet for the product to be dispensed; a stirrer positioned inside the container; a thermal treatment system, associated with the container to treat the product thermally; a dispensing tap mounted on the discharge outlet and including a hollow supporting body and a shutter that is slidably mounted in the supporting body to be movable between an open position, allowing the product to come out through the discharge outlet, and a closed position, preventing the product from coming out through the discharge outlet, a lever movably connected to the shutter, the lever being hinged to the supporting body to rotate relative thereto to allow the shutter to be moved between the open position and the closed position.