20 results about "Leavening agent" patented technology

The application provides a feed additive and a preparation method thereof, and feed. The preparation method of the feed additive comprises the following steps: carrying out rubbing treatment on fresh mulberry branches to prepare a filamentous material; mixing the filamentous material with mulberry pomace and a leavening agent to prepare a mixture; carrying out fermentation treatment on the mixture to prepare a fermentation product; and sequentially carrying out ultrasonic extraction, concentration, drying and crushing on the fermentation product to prepare the feed additive. The preparation method of the feed additive expands the utilization mode of mulberry resources.

This invention relates to a leavened dough, its preparation method, and its application. The method includes the following steps: (1) mixing flour, yeast, water, and a first leavening agent to obtain a dough, wherein the first leavening agent contains an alkaline leavening agent and does not contain an acidic leavening agent; (2) refrigerating the dough obtained in step (1) to obtain a refrigerated dough; (3) mixing the refrigerated dough obtained in step (2) with a second leavening agent and pressing the dough to form a leavened dough, wherein the second leavening agent contains an acidic leavening agent and does not contain an alkaline leavening agent. This application adds the alkaline leavening agent and the acidic leavening agent separately. The alkaline leavening agent is added during kneading and the dough is refrigerated, while the acidic leavening agent is added during pressing. This improves the gas-holding capacity of the leavened dough and the specific volume of the leavened dough product, while avoiding the formation of yellow spots and shrinkage due to the large temperature difference between the inside and outside of the dough, thus improving the appearance of the leavened dough product.

This invention relates to a blueberry lutein ester hawthorn cookie with a protective effect on vision and its preparation method. The raw material composition is as follows: 100-180 parts flour, 20-80 parts palm oil, 20-80 parts maltitol, 1-30 parts roasted wheat bran, 1-15 parts soybean dietary fiber, 1-10 parts polydextrose, 1-20 parts blueberry powder, 1-20 parts hawthorn powder, 1-20 parts leavening agent, 0.1-6 parts flavoring agent, 0.1-3 parts disodium dihydrogen pyrophosphate, 0.1-3 parts phospholipids, 1-5 parts lutein ester, 0.001-1 part water-soluble β-carotene, 0.1-4 parts blueberry flavoring, and 2-50 parts water. This cookie uses lutein ester, blueberry powder, and water-soluble β-carotene in a scientifically formulated ratio. After being absorbed by the human body, these three ingredients work synergistically to relieve eye fatigue and greatly enhance the protective effect on vision. It also has the advantages of good appearance and color, low calories, crispy and delicious taste, while being low in sugar, relieving eye fatigue, protecting the eyes, rich in dietary fiber, strengthening the spleen and aiding digestion, and maintaining normal intestinal function.

The utility model presents the formulation of breadfruit (Artocarpus altilis) ham and cheese muffin in its Claim. Breadfruit is a highly underutilized fruit crop with tremendous potential to address global hunger due to the fruit being rich in essential vitamins and minerals. Meanwhile, a muffin is a small, individually portioned baked product typically prepared from a batter composed of flour, eggs, sugar, leavening agents, milk. Savory muffins, such as ham and cheese muffins, combine protein-rich ingredients with dairy-based components. The technical problem that this disclosure aims to address is the underutilization of breadfruit; the technical solution that this utility model provides the innovative incorporation of breadfruit into this popular food product, which will result in the promotion of its utilization, minimized food waste, and the exploration of the crop’s full economic potential while providing consumers a nutritious and innovative food product.

This invention discloses a compound leavening agent and its application, relating to the field of food processing technology. The compound leavening agent is composed of glucono delta-lactone and sodium bicarbonate in a mass ratio of 1:0.35~0.5. The compound leavening agent provided by this invention has a high degree of synchronization between its peak gas production and the steaming heating process, allowing the dough to be directly shaped, steamed, and cooked after kneading, significantly improving processing efficiency. The formula contains only two components, is free of aluminum, phosphorus, and fillers, making it safe, harmless, low-cost, and simple to process. The resulting pasta products have a smooth surface, fine pores, a pure wheat aroma, and no off-odors. The finished product has stable and uniform quality, is easy to operate, and is suitable for rapid and standardized production in chain restaurants, central kitchens, and home settings.

The subject of the application is a dry mix for the production of a sugar-free confectionery product with an increased content of bioactive ingredients, especially muffins, in a mixture with liquid ingredients which are water and a fat component, wherein the dry mix contains egg powder capable of rehydration, flour, a raising and sweetening agent, citric acid in powder form, edible salt and mammalian milk powder, which is characterized in that it constitutes from 50% to 58% by weight. a confectionery product before baking, wherein the flour constitutes 36% - 38% by weight, wherein the flour is at least wheat flour and / or at least chickpea flour, egg powder constitutes from 1.5% to 3% by weight, and citric acid in powder form constitutes 0.1% - 0.5% by weight, the raising agent constitutes 0.4% - 2.5% by weight, the sweetener constitutes 6% - 15% by weight, the mammalian milk powder constitutes 1.0% - 3.0% by weight., edible salt constitutes 0.1% - 0.5% by weight, wherein the sweetener is maltitol and / or xylitol and / or a mixture of stevia with erythritol, wherein steviol glycosides constitute from 0.5% to 1% by weight. In turn, the sum of the dry mix and liquid ingredients of the confectionery product before baking is 100%, wherein the liquid ingredients constitute 42% - 50% by weight of the confectionery product before baking, wherein the fat component constitutes 12% - 15% by weight, and water constitutes 29% - 36% by weight. The fat component is in the form of sunflower oil and / or oil from berry seeds obtained by extraction using supercritical CO2 or a mixture thereof. The application also covers a method for obtaining a sugar-free confectionery product with an increased content of bioactive ingredients, especially muffins as defined above.

The present disclosure relates to the technical field of food fermentation, and provides a fermenting agent and application of the fermenting agent in preparation of steamed wheat noodles, wherein the fermenting agent comprises an enzyme preparation and a bacterial preparation; the enzyme preparation comprises xylanase and glucose oxidase; and the bacterial preparation comprises Lactobacillus plantarum (Lactobacillus plantarum, Lactobacillus plantarum ) and Pichia fermentans (Pichia fermentans, Pichia fermentans ). The present disclosure further provides a steamed wheat noodle and a preparation method thereof; wherein the raw materials of the steamed wheat noodle comprise steamed wheat flour, vital wheat gluten and the fermenting agent; and the preparation method comprises the following steps: mixing the steamed wheat flour, the vital wheat gluten, the xylanase and the glucose oxidase, and performing pre-doughing to obtain a mixed powder; mixing the Lactobacillus plantarum and the Pichia fermentans with warm water to obtain a bacterial solution; mixing the bacterial solution with the mixed powder, and performing re-doughing, fermentation, calendering and drying to obtain the steamed wheat noodle. The present disclosure can improve the texture characteristics and sensory evaluation of the steamed wheat noodle, improve the quality of the steamed wheat noodle, and prolong the shelf life of the steamed wheat noodle.​​​​

A process of producing a frozen sheeted dough, which cm be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dougb.The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked producthas desirable texture and taste.

The application provides a biological leavening agent for shaqima and a preparation method and application thereof, and belongs to the technical field of food preparation. The leavening agent is obtained by compounding a composite enzyme preparation, a coarse grain improver, an emulsifier, wheat protein peptides and a fluffy matrix. The composite enzyme preparation comprises alpha-amylase, pullulanase and xylanase and is prepared by an inclusion process. The coarse grain improver is composed of konjac glucomannan and hydroxypropyl starch phosphate. The application effectively improves the rheological properties of coarse grain dough by compounding the components, solves the problems of small product volume, compact structure, insufficient crispness and low production efficiency in the prior art, and prepares shaqima with full volume, uniform pores, good crispness and good anti-aging capacity. Meanwhile, the application improves the production yield and shortens the frying time, and is suitable for the industrialized production of coarse grain shaqima.

The utility model is suitable for food processing technical field provides a kind of sealed jar for meat product fermentation, including sealed jar main body, sealed jar main body includes jar body, lid and inner cylinder, and inner cylinder has first through-hole;Stirring structure, stirring structure includes partition, plug-in barrel and plug-in column, plug-in column is plugged in plug-in barrel, and partition has second through-hole;In the utility model, user rotates rotating column, and then drives lid to rotate in limit groove, to make the plug-in column of being placed in the lower end surface of lid drive plug-in barrel synchronous rotation, so that multiple partitions connected with plug-in barrel rotate synchronously around plug-in barrel axis, so that meat block and solution mixed with seasoning and leavening agent are in full contact, ensure that the fermentation effect of meat product is better;In this way, user stirs meat block without opening lid, avoid outside miscellaneous bacteria to pollute meat block in jar body, to prevent meat block deterioration.

This invention discloses a method for preparing butter and its application in improving the hardness and texture of additive-free cookies, belonging to the field of butter preparation technology. The method includes: pasteurizing and maturing light cream; obtaining initial butter using a continuous buttermaking machine; and then sequentially subjecting it to melt treatment with medium-temperature induced crystallization, reheating for rearrangement, scraper-type rapid cooling and kneading, and low-temperature maturation, thereby regulating the milk fat crystal structure and fat network morphology. The resulting butter has a solid fat content of 8-20% at 20°C, preferably satisfying a specific multi-temperature solid fat content relationship. When used in the preparation of additive-free cookies, this butter can reduce cookie hardness and improve crumbliness, meltability, and overall texture without the need for baking powder or chemical leavening agents.

The present application provides a raw material containing no raw cow milk and / or milk powder yogurt product and a preparation method thereof, the raw material containing no raw cow milk and / or milk powder yogurt, wherein the raw material of the yogurt comprises 4-6 wt% of whole cow milk protein powder, 1-3 wt% of whey protein powder A, 1-3 wt% of whey protein powder B, 7-9 wt% of sweetener, 0.002-0.005 wt% of leavening agent, 0.05-0.08 wt% of yogurt flavor essence, and water supplementing to 100 wt%. The yogurt product provided by the present application has the nutritional value of milk source protein and fat and the same texture and flavor as the ordinary yogurt in the prior art; meanwhile, it is not limited by the milk source supply and flavor fluctuation of raw cow milk; it is superior to the flavor and taste of the reconstituted yogurt made of milk powder; and it is an excellent choice for producing yogurt in special periods or special regions where the milk source is insufficient.

Disclosed are dry hybrid cake mix cookie formulations for making soft baked cookies having a unique fluffy texture. The formulation includes a wheat flour blend which comprises 70–90% soft wheat flour and 10–30% hard wheat flour; a combination of emulsifiers comprising propylene glycol mono- and diesters, mono- and diglycerides, and sodium stearoyl lactylate (SSL); at least one hydrocolloid gum; and at least one leavening agent.

The utility model presents the formulation of breadfruit (Artocarpus altilis) ham and cheese muffin in its Claim. Breadfruit is a highly underutilized fruit crop with tremendous potential to address global hunger due to the fruit being rich in essential vitamins and minerals. Meanwhile, a muffin is a small, individually portioned baked product typically prepared from a batter composed of flour, eggs, sugar, leavening agents, milk. Savory muffins, such as ham and cheese muffins, combine protein-rich ingredients with dairy-based components. The technical problem that this disclosure aims to address is the underutilization of breadfruit; the technical solution that this utility model provides the innovative incorporation of breadfruit into this popular food product, which will result in the promotion of its utilization, minimized food waste, and the exploration of the crop’s full economic potential while providing consumers a nutritious and innovative food product.

This invention discloses a bacterial residue compound fermentation agent and its preparation method, belonging to the field of biotechnology. The fermentation agent is composed of *Bacillus subtilis*, *Lactobacillus plantarum*, and *Candida utilis* in a specific live bacteria ratio, and is synergistically formulated with cellulase, xylanase, laccase, and peroxidase. The total bacterial dry matter accounts for 35%–45%, and the compound enzyme system accounts for 55%–65%. The preparation method includes: step S1, bacterial culture and powder preparation; step S2, bacterial powder mixing and compounding; step S3, enzyme powder preparation; and step S4, mixing and sieving. This invention achieves efficient degradation of lignocellulose, enrichment of crude protein, and efficient chemical degradation of aflatoxin B1, zearalenone, and vomitoxin through dynamic pH control and metabolic flux distribution. When used for corn cob treatment, this fermentation agent significantly improves the production performance, nutrient digestibility, and antioxidant and immune functions of beef cattle.

------12 / 08 / 2559------(OCR) Page 1 of 1 Summary of the invention. The quantity of pre-mixed batter for frying foods containing waxy potato starch has been disclosed. The recommended waxy potato starch percentage is 20 to 80% by mass of the pre-mixed potato starch. Next, there are 10 to 80% by mass of other starches besides waxy potato starch and mixed flour. The recommended ready-to-use formulation is one containing 0.1 to 3% by mass of the leavening agent for waxy potato starch. The recommended material should contain 85% amylopectin by mass or higher. The following invention will reveal the method. For deep frying, the process involves sequentially coating the food substrate with a flour mixture. Ready-to-eat and coated food substrates and frying products that are pre-coated and seasoned. ------------

The invention relates to the field of food processing. Specifically, the invention relates to lactobacillus delbrueckii subsp. Bulgaricus which is used for fermenting yoghurt and has ester fragrance and application of the lactobacillus delbrueckii subsp. Bulgaricus. The present application also relates to compositions, cultures, food products, dairy products and pharmaceutical compositions comprising said Lactobacillus delbrueckii subsp. Bulgaricus. The invention also relates to application of the Lactobacillus delbrueckii subsp. Bulgaricus as well as a composition and a culture comprising the Lactobacillus delbrueckii subsp. Bulgaricus to preparation of a leavening agent or food.