2347 results about "Leavening agent" patented technology

The invention provides a health-care flour composition and food and a preparing method thereof. According to the preparing method, hericium erinaceus and flour are used as main raw materials, swelling agents, sweetening agents, oil, salt and the like are added and mixed with water, and then rolling, forming, baking, oil injection and cooling are carried out to obtain various foods made of flour or pastries such as cookies, cakes and noodles. The health-care flour composition and food are even in texture, capable of being stored for a long time easily, good in mouthfeel and rich in nutrient, and market vacancy is filled. The health-care flour composition and food have definite effects in repairing gastric mucosal damage caused by chronic gastritis, or gastric ulcers or duodenal ulcers, relieving abdominal pains caused by chronic gastritis, or gastric ulcers or duodenal ulcers, inhibiting helicobacter pylori, and assisting the treatment of chronic gastritis, gastric ulcers and duodenal ulcers.

Shelf-stable whole grain-containing composite food products, such as savory and sweet snacks and cereals, are continuously produced by preparing a dough comprising cooking whole grain cereal grain particles in the presence of water effective to gelatinize starch content of the whole grain cereal particles to provide gelatinized whole grain cereal grain particles, and mixing the gelatinized whole grain cereal grain particles with starch, whole grain flour, optional minor dough ingredients such as leavening agent, and a food component selected from the group consisting of vegetables and fruits, effective to prepare dough. The dough is formed into discrete dough units, which are baked or fried to provide a whole-grain containing composite food product that is nutritious, low fat, multi-flavored, and a good source of dietary fiber.

A ready-for-use refrigerated or frozen dough that is prepared from flour, a leavening agent, fat; has no greater than 0.5 weight percent sugar or sugar substitute; and preferably includes one or more toppings, fillings, or both. The dough has a surface that includes grooves, score lines, or combinations thereof which define pieces of the dough to be separated into individual bakery products. The grooves, score lines, or combinations thereof each have a depth of about 3% to about 95% of the thickness of the dough. The dough is in the form of a sheet or a parallelepipedal, cylinder, prismatic block or polygon having a thickness of from about 0.5 to 5 cm.

The invention relates to a composite rose fruit and vegetable juice fermented beverage and a preparation method thereof. The composite rose fruit and vegetable juice fermented beverage contains original rose pulp, fruit juice, vegetable juice, a compound thickening stabilizer, a sweetening agent, edible essence and a compound leavening agent according to a certain mass parts. The preparation method comprises the following steps: preparing materials, preliminarily processing a fruit and vegetable juice beverage, mixing the compound thickening stabilizer, performing medium processing on the fruit and vegetable juice beverage, and finally preparing the fruit and vegetable juice beverage. The composite rose fruit and vegetable juice fermented beverage has the beneficial effects that edible rose juice serves as a main raw material, various kinds of fruit juice and vegetable juice are matched, lactobacillus fermentation is inoculated after scientific treatment, the content of amino acids in the fruit and vegetable juice is improved under the action of microbes, new vitamins and organic acids are synthesized, new aromatic components are generated, rich intestinal probiotics are obtained while rich nutrition can be obtained.

A dough composition for producing a baked, edible, high protein product having a protein concentration, based on calories, of at least 25%, comprising:(a) a mixture of high protein components,(b) flour,(c) leavening agent,(d) sweetener, and(e) water.

The invention discloses a saline-alkali soil improvement method. The saline-alkali soil improvement method comprises the following steps: a step I of leveling and cultivating, wherein the saline-alkali soil is firstly leveled and then deeply cultivated by 40 centimeters by virtue of deep-ploughing machinery; after being diluted by 100 times with water, green manure nutrient liquor brewed by a three-in-one leavening agent is used for irrigation; a step II of applying fertilizer and cultivating, wherein aeolian sandy soil easily obtained locally is uniformly scattered on the surface of primarily leveled and cultivated soil; a step III of preparing rectangular pieces of land in a field and planting, wherein planting ridge rectangular pieces of land in the field are designed and manufactured; a step IV of subsequently governing, wherein measures of not using fertilizers and substances which are not chemically synthesized in early-stage, middle-stage and later-stage filed management processes after the plants are planted, not watering and uninterruptedly irrigating the green manure nutrient liquor are taken. The saline-alkali soil improvement method disclosed by the invention can be used for strengthening soil fertility, and changing physical and chemical properties and microbial activity of the soil.

Apparatus for preparing parbaked food products, such as pizza crust shells, and dough formulation used therein, and the product produced thereby and / or therefrom. The apparatus operates on a starting material dough including flour, sugar and water, and preferably also a leavening agent such as instant yeast. The dough is rounded, first proofed, panned, pressed and second proofed in the apparatus. The prepared dough piece is then steam hydrated in the apparatus under conditions sufficient to cause moisture absorption and a resultant increase in moisture content throughout the dough. Then the hydrated dough piece is immediately sequentially parbaked until gelatinization of the starch is complete. At least one parbaking condition of the apparatus is adjusted as selected from the group consisting of initial dough temperature, oven temperature, parbaking time, dough absorption and dough thickness and coordinated with the moisture content condition of the dough upon completion of the steam hydration for thereby delaying external browning of the dough until the starch gelatinization is complete, and for thereby discontinuing the parbaking before substantial caramelization of the sugar in the crust takes place.

The invention discloses a medlar and red date enzyme and a preparation method thereof, which belong to the technical field of enzyme preparation. Multi-strain composite fungi powder is adopted as a leavening agent; the medlar and the red date are adopted as main raw materials; dietary fiber, pectin hydrolyzate, seasoner extracting liquor, Chinese herbal medicine extracting liquor, enzyme stabilizer and other multifunctional auxiliary raw materials are scientifically compounded and modified; low-temperature processing technology such as ultrasonic cleaning, cryogenic grinding, microwave-assisted high-voltage pulse electric field processing and ultrasonic ripening are mainly adopted in the whole process, so that the natural colors, the flavor, the taste and the content of the active materials of the medlar and the red date are maintained furthest, the biological stability, the non-biological stability and the biological activity of the medlar and red date enzyme are obviously enhanced, the introduction of chemical addition agent is reduced, and the juicing rate of the medlar and the red date as well as the food safety of the enzyme are improved. Finally, the medlar and red date enzyme with high biological activity, strong stability, strong taste, flavor and appetite, long expiration date and edible safety is prepared.

A method of preparing parbaked food products, such as pizza crust shells, apparatus and dough formulation used therein, and the product produced by the process. The process comprises the steps of providing a dough including flour, sugar and water, and preferably also a leavening agent such as instant yeast. The dough is rounded, first proofed, panned, pressed and second proofed. The prepared dough piece is then steam hydrated under conditions sufficient to cause moisture absorption and a resultant increase in moisture content throughout the dough. Then the hydrated dough piece is immediately sequentially parbaked until gelatinization of the starch is complete. At least one parbaking condition is adjusted selected from the group consisting of initial dough temperature, oven temperature, parbaking time, dough absorption and dough thickness and coordinated with the moisture content condition of the dough upon completion of the steam hydration for thereby delaying external browning of the dough.

Provided herein are gluten-free compositions which can be made into a dough. The gluten-free dough can be subjected to a sheeting or pressing process and therefore can be prepared easily in commercial settings. The dough comprises gluten-free flour, modified starch, protein, leavening agents; oil and water.

The invention relates to potato chips and a processing method thereof. The potato chips are made from the raw material of fresh potatoes and ingredients by the processing steps of: pretreating, stirring, rolling, forming by roller cutting, baking, cooling and packaging, wherein the ingredients include the following components in parts by weight: 10-20 parts of potato starch, 10-14 parts of white granulated sugar, 6-8 parts of plant oil, 2-3 parts of table salt, 1.5-2.5 parts of aginomoto, 0.6-1 part of sodium bicarbonate, 0.6-1 part of ammonium bicarbonate and a proper amount of water. In theinvention, fresh potatoes are used as the raw material, and equipment of automatic impurity removing, washing, peeling, stirring, rolling, forming by roller cutting, baking, cooling and packaging is adopted, a proper amount of sodium bicarbonate and ammonium bicarbonate is added to be used as leavening agents in the processing so that processed non-fried healthy potato chips have excellent crispness and good taste. The invention not only has reasonable and practical processing method, but also is simple to operate, has good effect and is beneficial to the wide generalization.

The invention relates to a seedling raising substrate using cassava residue as a raw material and a preparation method thereof. The composition and weight percentage of the substrate are: cassava bagasse 40-70%, bagasse 10-30%, peat soil 10-20%, perlite 3-5%, superphosphate 1-2%, potassium chloride 0.2- 0.5%, 0.2-0.5% urea, pH 6-7, 5-10% starter; the starter is the pre-fermented product of cassava bagasse, bagasse, bran and microbial compound bacteria. This substrate is suitable for raising seedlings in nutritional cups and plug trays for vegetables, flowers, etc. It has excellent physical properties, excellent porosity, early, uniform and strong seedlings, suitable particle size composition, and good agglomeration performance. Cassava residue does not need to be crushed and processed, the preparation process is simple, and the cost is low; it can provide a new way for the harmless treatment and resource utilization of cassava residue, and at the same time alleviate the excessive exploitation of non-renewable natural resources such as peat, which is conducive to protecting the ecological environment.

A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pressure release mechanism to release excess pressure generated within the container as the dough leavens and during storage. The dough system is capable of sustaining a leavened dough structure during storage so that upon baking the dough, the resulting baked product resembles a freshly prepared and baked dough.

The invention provides normal-temperature set yogurt and a preparation method thereof. Raw materials used in the preparation method comprise raw milk, a stabilizer, a sweetening agent and a leavening agent. The preparation method comprises steps as follows: (1), the raw milk, the stabilizer and the sweetening agent are uniformly mixed, homogenized, sterilized and cooled, and a mixed solution is obtained; (2), the leveling agent is inoculated to the mixed solution obtained in the step (1), and filling is performed; (3), the filling mixed solution obtained in the step (2) is fermented, cooled and processed under ultrahigh pressure of 300-600 MPa, and a finished product is obtained. After filling fermentation, a pasteurization heating processing technology commonly adopted in a normal-temperature yogurt production process is avoided, the normal-temperature set yogurt is produced and can be stored at the normal temperature, and the guarantee period is substantially prolonged.

The technological process of converting sludge into fertilizer includes the following steps: 1. regulating material through mixing organic leavening agent and amendment with CK-21aerobic bacteria, dewatering sludge and adding fermented leavening agent and amendment to sludge; 2. compost fermenting to absorb, oxidize and decompose organic matters in sludge with CK-21aerobic bacteria; 3. ageing through natural stacking for secondary fermentation to further decompose, stabilize and drying the residual organic matters in sludge; and 4. producing fertilizer. The process treats sludge into harmless matter to reduce environmental pollution and utilize sludge resource fully in producing organic fertilizer.

A nutritious edible straw for imbibing liquids is made from a mixture of dry ingredients and wet ingredients that have been baked. The dry ingredients include flour, a sugar source, a fiber source, a leavening agent, and a flavoring agent. The wet ingredients include egg whites, sugar, and a flavoring agent. According to a method of making the edible straw, the dough can be made as a cylinder, pierced with a rod that remains intact, and released on completion of the baking process. Alternatively, the dough can be made by extruding the dough in a cylinder shape with a cavity formed as a result of the extrusion mold and, then, baked with or without a rod. In the case of utilizing the rod, the rod is released on completion of the baking process.

The invention relates to a preparation method for a coal combustion improver. After common coal is added with coal additives for combustion, the effect of energy saving and emission reduction is obvious and effective. The preparation method comprises the following steps that: 1. high-stability sodium chlorate and potassium chloride react with each other to produce potassium chlorate when water is added and the sodium chlorate and the potassium chloride are dissolved; 2. leavening agent sodium acetate is introduced to conduct base exchange with humate in coal, low ignition point humate is produced and the ignition performance of the coal is reduced; and 3. ferric oxide required by the formula is compound insoluble in water. Thereby, ferric chloride and calcium oxide are used to react with each other to produce ferric oxide when water is added and the ferric chloride and the calcium oxide are dissolved. Other products in the market do not at all have the preparation and application characteristics of the three compounds.

The invention provides compound probiotics as well as a production process and an application thereof to a leavening agent. The compound probiotics are obtained as follows: strains with strong tolerance and excellent fermentation performance are combined and proportioned to prepare the dry powder of probiotics by virtue of strain activation and cultivation, fermentation, separation and vacuum low-temperature drying; and then the dry powder of probiotics is compounded and packaged to obtain the complex probiotics. A continuous vacuum low-temperature drying process is adopted, the period is shortened and the yield is improved; and the complex probiotics comprises lactobacillus plantarum, lactobacillus fermentum, lactobacillus casei and lactobacillus rhamnosus in a ratio of (2-8) to (1-6) to (1-4) to (1-3); during application, every ton of vegetable can be well fermented within 3-5 days by use of 0.2-1kg of the leavening agent at a fermenting temperature of 20-30 DEG C, wherein the fermentation time is shortened by 50% in comparison with that in the conventional method, the yield of the salted and preserved vegetable is over 75%. The multipurpose probiotics leavening agent prepared by the production process disclosed by the invention can be used for the vegetable fermenting industry and the feed fermenting industry, so that a realistic problem in agricultural production and a food processing process is solved; and meanwhile, the product quality and the production efficiency are improved.

The invention discloses low-fat and high-protein jam yogurt and a preparation method of the low-fat and high-protein jam yogurt. The low-fat and high-protein jam yogurt is prepared from the following raw materials based on 1000 parts by weight: 800-860 parts of low-fat milk, 1-10 parts of concentrated milk protein, 3-15 parts of whey protein powder, 80-120 parts of jam, 0.2-60 parts of a sweetening agent, 1-30 parts of inulin, 8-20 parts of a thickening agent and 0-1 part of edible essence; the low-fat and high-protein jam yogurt also comprises a leavening agent, and the dosage of the leavening agent is 50-200U in every 1000kg of raw materials. The low-fat and high-protein jam yogurt is prepared by the conventional yoghourt preparation method in the field. The low-fat and high-protein jam yogurt has the advantages of being good in texture, good in flavor, complete in nutrition and good in product stability, and being capable of realizing diversification of varieties.

The invention discloses a chicken manure fermentation organic fertilizer, which is prepared from the following raw materials: chicken manure, straw powders, konjak flour, corn flour, cellulose, zeolite, humic acid, potassium dihydrogen phosphate, urea, peat soil, a leavening agent, a soil improvement agent, a film coating agent, potassium sulfate, borax and calcium superphosphate. The above raw materials are subjected to the integrated treatment of anaerobic fermentation and aerobic fermentation, so that the organic fertilizer is prepared through the fermentation of the chicken manure. The chicken manure fermentation organic fertilizer is complete in fermentation effect, and is capable of killing plant pathogenic bacteria, eggs, weed seeds and other harmful microorganisms in the chicken manure, and generating a large amount of nutrients beneficial to the plant growth and the plant absorption. The process is simple and easy to implement. The raw materials of the prepared organic fertilizer are rich in nutrition. Meanwhile, the prepared organic fertilizer is high in fertilizer efficiency and rich in nutrition, and can coordinate the soil nutrient balance, improve the soil nutrient, promote the plant growth, increase the plant yield and improve the plant quality.

The invention discloses a lactobacillus leavening agent, a preparation method thereof and a special bacterial strain. The preservation serial number of lactobacillus is CCTCC M208151. An active constituent of the lactobacillus leavening agent is the lactobacillus. The invention also discloses a method for preparing the lactobacillus leavening agent, which comprises the following steps: firstly, leavening and culturing lactobacillus plantarum SC79 CCTCC M208151 in SC79 optimal culture medium; and secondly, collecting thallus in the step 1 and then adding a protective agent to the thallus to obtain the leavening agent. The lactobacillus leavening agent has small dosage, quick acid production speed through mixing the lactobacillus leavening agent and a harvestless exopolysacchatide yoghourt bacterial strain to prepare yoghourt, better relative viscosity, elasticity, denseness and adhesiveness than that of the conventional yogurt and small syneresis sensibility of formed sticky yogurt colloids, larger water holding capacity than that the conventional yogurt and hard whey separation.

The invention is a high fat biscuit mix as well as dough and biscuit products resulting therefrom. The mix comprises flour, a leavening agent, and emulsifier along with a protein supplement and shortening. The shortening has a high initial solids content at low temperatures (50 DEG F.) and a melting point of 104 DEG F. or less resulting in a biscuit product having an improved moistness, flakiness and uniform height. The protein supplement and emulsifier generally provide a product having an improved outer crust layer, improved height and shape, and an interior which is tender without being doughy. The mix and resulting dough comprise a high concentration of fat and further a high concentration of fat contributed by shortening chips within the dough.

Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so that the dough composition does not exceed 140° F. throughout the extrusion process. The resulting dough product when cooked has a baked specific volume of greater than about 3.0 cc / g. Products of this process, including filled products, are also provided.

The invention relates to a flour modifier and use thereof, in particular to a steamed bread slice making flour modifier and use thereof. The flour modifier comprises an enzyme preparation, an oxidant,an emulsifier, a swelling agent, a phosphate and starch, can be used for making wheaten food product such as steamed bread and steamed bread slices, improve the structure of steamed bread slices, make the hole in the steamed bread slices more uniform, provide the steamed bread slices with good appearance and improve the crisp degree and yield of the steamed bread slices.

The invention provides a tobacco for a heating non-combustion apparatus and a preparation method thereof. The tobacco is in a solid state and mainly composed of raw tobacco materials, an acidity regulator, a leavening agent, a humectant, a stabilizer / coagulant, a thickener and natural essence through mixing. The tobacco is used for heating non-combustion apparatus and can generate nicotine through heating, but generate tobacco-flavor gases containing no or few tar components after heating, so that the tobacco can facilitate use of smokers and reduce harmfulness of smoking. Different from tobacco-simulating liquid products such as 'tobacco tar', the tobacco is the real product containing raw tobacco materials, capable of generating smoke and being combusted and cracked without ignition of open fire and convenient to carry and use.

The present invention relates to a formulation of biscuit with the function of immunity enhancement and a method for making same. The medicament ingredients include longan aril, coix seed, medlar and sealwort. The preparing method of the invention includes the steps of: producing the extract by aqueous extracting, taking the extract, wheat flour, sugar (unessential), grease, dairy food and egg as principal raw material, adding emulsifier, raising agent, modifying agent and other auxiliary materials, and producing the biscuit through mixing, molding, baking, cooling, or sandwiching, coating, and finally packaging. The present invention has reasonable formulation, advanced and feasible technics, good taste of the biscuit production, and is suitable for the daily use of people with the need to enhance the immunity.

The invention relates to a chromium-niobium-boron alloy rare earth casting grinding ball and a preparation method thereof. The casting grinding ball comprises the following chemical components in percentage by weight: 1.3 to 3.0 percent of carbon, 0.3 to 1.2 percent of silicon, 0.2 to 1.0 percent of manganese, 4.0 to 7.5 percent of chromium, 0.03 to 0.10 percent of niobium, 0.01 to 0.2 percent of boron, less than or equal to 0.10 percent of phosphorus, less than or equal to 0.10 percent of sulphur, 0.15 to 0.3 percent of composite rare earth leavening agent and 86.5 to 93.81 percent of iron. The method comprises the following production operation steps of: smelting, casting, performing heat treatment, and performing mechanical property detection and whipping detection, wherein the heat treatment comprises austenization treatment, oil quenching treatment and low-temperature tempering treatment. The austenization treatment comprises the following four stages that: the temperature of the first stage is 350 DEG C and is kept for 2 hours; the temperature of the second stage is 550 DEG C and is kept for 2 hours; the temperature of the third stage is 800 DEG C and is kept for 2.5 hours; and the temperature of the fourth stage is between 930 and 980 DEG C and is kept for 2.5 hours, wherein the quenching oil temperature is between 50 and 140 DEG C; the quenching time is between 6 and 20 minutes; the low-temperature tempering temperature is between 210 and 280 DEG C; and the tempering time is 8 hours. The hardness of the grinding ball reaches HRc 60 to 64, and the impact toughness is higher than 4 J / cm<2>. The manufacturing cost of the grinding ball is further lowered without the usage of rare and precious metal elements such as molybdenum, nickel, copper, titanium, vanadium, copper and the like.

The invention discloses a probiotics troche and a preparation method thereof. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit and vegetable slurry, increase the content of soluble cellulose of the fruit and vegetable slurry and prevent the fruit and vegetable slurry from brown stain. Moreover, when the fruit and vegetable slurry and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the probiotics troche which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data is prepared. The viable count is (1.75-2.55)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.

Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so that the dough composition does not exceed 140.degree. F. throughout the extrusion process. The resulting dough product when cooked has a baked specific volume of greater than about 3.0 cc / g. Products of this process, including filled products, are also provided.