329 results about "Steamed bread" patented technology

The invention belongs to the technical field of food machinery, and particularly relates to a steamed bun blank forming device which performs square-to-round forming without changing the temperature of a dough blank and comprises a forming rack, and a pressing-breaking shaping mechanism, a steamed bun blank cutting mechanism and a rubbing roller mechanism are arranged on the forming rack from front to back. A steamed bun blank shaping clamping hand is arranged on the forming rack and located on the rear side of the rubbing roller mechanism, the steamed bun blank shaping clamping hand comprises a supporting frame, guide rods are arranged on the supporting frame in a crossed mode and sequentially arranged, clamping jaw assemblies are arranged on the two sides of each guide rod respectively, and a driving assembly used for driving the clamping jaw assemblies to correspondingly move along the guide rods is arranged on the supporting frame. Due to the fact that the steamed bun blank shaping clamping hand is provided with the four clamping jaw assemblies, each clamping jaw assembly is provided with one shaping clamping plate, and the inner side face of each shaping clamping plate is an arc-shaped face, the steamed bun blank shaping clamping hand can be folded under driving of the driving assembly to conduct final shaping on steamed bun blanks. And finally formed steamed bun blanks are more attractive.

The invention relates to the technical field of food processing, in particular to an intelligent control method and device based on data perception of a steamed bun all-in-one machine, which adopts an advanced sensor technology and a data analysis technology, realizes intelligent control of the steamed bun all-in-one machine by monitoring and analyzing the running state and parameters of the steamed bun all-in-one machine in real time, and improves the working efficiency of the steamed bun all-in-one machine. Therefore, the production efficiency is greatly improved, the energy consumption is reduced, the waste is reduced, and the quality and the safety of products are ensured. Meanwhile, the intelligent control method has high expandability and customizability, personalized setting and optimization can be carried out according to different production environments and requirements, a more flexible and convenient control mode is provided for a user, and a more efficient and optimized production management mode is achieved.

The invention relates to Kazakstan yeast JM1503 and application of the Kazakstan yeast JM1503 in a composite leavening agent. The Kazakstein yeast JM1503 is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC No.32117, and the preservation date is September 29, 2024. The Kazakstan yeast JM1503 provided by the invention is a new strain separated from a leavening dough sample, and has the advantages of good safety and strong fermentation capability of the strain. Meanwhile, the composite leavening agent containing the strain can replace a leavening agent of the sour dough through mutual cooperation of various strains, so that the steamed buns prepared by adopting the composite leavening agent not only have the fermentation flavor of the sour dough, but also improve the taste, luster and color of the steamed buns, and more importantly, the preparation time of the steamed buns is saved, and the production cost is reduced. And 8-10 hours of fermentation of the leavening dough in the previous day is not needed, so that the production efficiency is greatly improved. Meanwhile, the compound leavening agent is adopted, so that steamed buns can be produced in a batch copying manner, industrial popularization and production are facilitated, and the application prospect is good.

The invention discloses a method for preparing a freeze-thaw resistant prefabricated semi-proofed Chinese frozen dough. The frozen dough of the invention is made of the following raw materials in parts by weight: 1-2 parts of active dry yeast, 1-2 parts of pre-treated fish bone, fish scale and shrimp shell enzymatic hydrolysis mixture, 100 parts of all-purpose flour, 0.025-0.075 parts of ice structure protein, 0.025-0.075 parts of konjac glucomannan, and 48-50 parts of purified water; the above raw materials are mixed and pre-treated, kneaded to form dough, proofed once, vented, cut and shaped, and frozen to obtain the dough. The method of the invention is simple, low in cost, and flexibly applicable to Chinese pastries with different production requirements, and effectively solves the quality problems of shrinkage, cracks, discoloration, low yeast activity, and poor taste after repeated freezing and thawing. It can be used to make Chinese fermented foods such as steamed buns, flower rolls, and dumplings, and can also supplement the lack of some amino acids, oils, trace elements, and functional ingredients in pastry products and enhance the flavor.

The invention discloses a method for improving the quality of frozen dough by using lactic acid bacteria and saccharomycetes synergistic enzyme treatment technology, which comprises the following steps: (1) carrying out primary culture on lactic acid bacteria and saccharomycetes, and then carrying out inoculated culture again to obtain a bacterial suspension; (2) centrifuging the bacterial suspension to obtain bacterial sludge; (3) preparing dough: adding enzyme into a proper amount of wheat flour, water, salt, sugar and the like, inoculating lactic acid bacteria and saccharomycetes, and uniformly mixing; (4) uniformly stirring the flour batting, shaping, and carrying out primary fermentation; (5) after the preliminary fermentation is completed, quickly freezing at the temperature of-30 DEG C to-40 DEG C until the central temperature of the dough is reduced to-18 DEG C; (6) freezing and storing the frozen dough at-18 DEG C; according to the invention, the water loss of the frozen dough in the freezing storage process is improved, the problem of freeze drying loss is solved, the fermentation performance of the frozen dough is remarkably improved, the hardness of the frozen steamed buns is effectively reduced, the elasticity, specific volume and water holding rate are improved, and the quality and processing performance of the frozen dough are improved to a great extent.

The utility model relates to the technical field of food machinery, in particular to an automatic cage placing device for a round cage. Comprising a round cage, an X-axis movement module and a Y-axis movement module installed on the X-axis movement module, the bottom of the Y-axis movement module is connected with a Z-axis movement module, a conveying belt is arranged at the bottom of the Z-axis movement module, and the Z-axis movement module comprises a Z-axis linear sliding rail and a first clamping mechanism arranged at the bottom of the Z-axis linear sliding rail; second clamping mechanisms are arranged on the Z-axis linear sliding rail and located on the two sides of the first clamping mechanism. According to the automatic steamed bun forming machine, formed steamed bun blanks can be tidily arranged in the round cages under the condition that no person makes contact with the steamed bun forming machine, the placed round cages are automatically stacked together one by one, sanitation and safety of steamed buns are guaranteed, production efficiency is improved, labor is saved, and meanwhile the labor amount is reduced; through the hydraulic cylinder, the sleeve, the supporting shaft, the sliding groove, the sliding column and other structures, automatic stacking of the round cages is achieved, manual stacking is reduced, and the labor cost is reduced.

The invention discloses high-purity oat beta-glucan frozen dough as well as a preparation method and application thereof, and belongs to the technical field of food processing and freezing. The preparation method comprises the following steps: mixing medium gluten wheat flour and self-made oat beta-glucan according to a specific ratio, kneading, fermenting, quickly freezing, freezing and storing, and the like, so as to prepare the frozen dough. The self-made oat beta-glucan is added, so that the anti-freezing performance, gluten network stability and yeast activity protection capability of frozen dough are remarkably improved, and meanwhile, the nutritional characteristics and sensory quality of the finished steamed buns are improved. The method solves the problems that existing frozen dough is insufficient in freezing resistance and poor in long-term freezing storage stability, and has high application value and market prospects.

The invention discloses frozen dough added with stachyose and a preparation method of the frozen dough, and belongs to the technical field of food processing. The instant noodles are prepared from the following raw materials in parts by weight: 80-100 parts of medium gluten wheat flour, 0.8-1.2 parts of dried yeast, 40-60 parts of water and 0.5-2.0 parts of stachyose. The preparation method comprises the following steps: adding water into the dried yeast for activation, and mixing and stirring the activated dried yeast with the medium-gluten wheat flour; dissolving stachyose in water to obtain a solution, adding the solution into the mixture, and stirring until the dough is formed; standing and fermenting the dough, partitioning, kneading and shaping, packaging with a preservative film, and freezing and storing, so as to obtain the frozen dough added with stachyose. The stachyose is added into the dough, so that the quality deterioration of the dough caused by freezing treatment can be effectively improved. In addition, the stachyose is added, so that the blood sugar rising rate after flour products such as steamed buns are eaten can be reduced, and the pursuit of people for health is met.

The invention provides coarse cereal steamed buns capable of enhancing satiety and controlling sugar and a preparation method of the coarse cereal steamed buns. The coarse cereal steamed bun comprises the following components in parts by weight: 35-60 parts of water, 15-20 parts of black highland barley flour, 30-45 parts of triticale whole wheat flour, 5-15 parts of vital gluten, 2-5 parts of starch, 1-3 parts of buckwheat flour, 1-5 parts of soybean protein isolate, 2-5 parts of soybean dietary fibers, 5-10 parts of soluble dietary fibers and 0.2-1 part of yeast. The coarse cereal steamed bun provided by the invention can enhance satiety, control blood sugar and prolong satiety time, has relatively low hardness, relatively high elasticity and resilience, and still has relatively good eating taste even after being frozen, stored and reheated.

The invention belongs to the field of functional food, and discloses steamed bun premixed flour with a low glycemic index and a steamed bun product making method, and the premixed flour is composed of whole wheat flour, resistant starch (RS2 type), ultramicro highland barley flour (beta-glucan is greater than or equal to 5%), bean flour (chickpeas and Chinese yams), momordica grosvenori concentrated juice, mulberry leaf high-fiber powder, compound lactic acid bacteria powder and the like. The preparation method comprises the processes of dry-mixing premixed flour, staged temperature-controlled fermentation (35-38 DEG C to 28-30 DEG C), gradient cooling steaming (2-3 DEG C / min to 1 DEG C / min) and the like. Through the high-temperature gelatinization characteristic (85-95 DEG C) of the RS2 type resistant starch and the synergistic effect of the highland barley flour and the mulberry leaf fibers, the starch hydrolysis index is remarkably reduced to be smaller than or equal to 40%, and the eGI value is smaller than or equal to 55. The dietary fibers of the product are not less than 7g / 100g, the proteins are not less than 12g / 100g, the texture hardness is not more than 550N, and the elasticity is not less than 2.5 mm. Clinical experiments show that the postprandial blood sugar peak value of diabetic patients is reduced by 28%, and the composition is suitable for diet management of diabetic and obesity patients. The food has low GI, high nutrition and palatability, and solves the technical problems of fast sugar rise and insufficient fibers of traditional staple food.

A microwave-reheatable high-fiber steamed bun, its preparation method, and its application. This invention belongs to the field of food processing technology. The purpose of this invention is to solve the technical problem of poor quality of steamed buns after direct microwave reheating following freezing. The method of this invention is as follows: First, high-gluten flour, fiber powder, gluten powder, and trehalose are mixed into a premixed powder, and then this powder is mixed evenly with activated yeast in a mixer; then, the dough is successively proofed, shaped, proofed a second time, steamed, and cooled to obtain the product. This invention partially replaces the high-gluten flour in the steamed bun with fiber powder, and at the same time, by adjusting the formula of the steamed bun, it reduces the moisture loss of frozen steamed buns during microwave reheating, thereby solving the problem of hardening of the texture of steamed buns after microwave heating, achieving the purpose of improving the quality of frozen steamed buns after microwave reheating. Frozen steamed buns can be directly microwaved for consumption, which is convenient and ensures the quality of the reheated steamed buns, thus expanding the application market of frozen steamed buns.

The invention discloses nutrition-balanced flour assisting in pancreas islet repair as well as a preparation method and application of the nutrition-balanced flour. The nutrition-balanced flour is prepared from the following raw materials in parts by mass: 40-60 parts of whole grains, 10-15 parts of beans, 5-15 parts of vital gluten, 7-10 parts of potatoes, 7-10 parts of vegetables, 5-8 parts of bacteria and algae, 5-8 parts of nut seeds, 3-5 parts of medicinal and edible food and 3-5 parts of beer yeast. The invention provides more comprehensive nutrition powder containing whole grains, beans, potatoes, nuts and the like, and further comprises common food with the effect of reducing blood sugar and medicinal and edible food which has the effect of reducing blood sugar and can prevent diabetic complications, and the nutrition flour has the following functions: balanced nutrition is provided for the body; blood sugar reduction is assisted; the islet cells are assisted to repair; and diabetic complications are prevented. The invention relates to an application of nutrition-balanced flour assisting in pancreas islet repair. The flour is used for making steamed buns, dumplings, steamed stuffed buns, wontons, noodles, cakes, biscuits or other flour products.

The invention discloses anthocyanin-protein composite powder with high stability as well as a preparation method and application of the anthocyanin-protein composite powder, and belongs to the technical field of biological food pigments. The preparation method comprises the following steps: mixing a black rice anthocyanin solution and a protein solution, stirring in a dark place, and freeze-drying to form the anthocyanin-protein composite powder. The anthocyanin-protein composite powder prepared by the method disclosed by the invention can be applied to the preparation of colored cold noodles, steamed buns and noodles, the stability of the black rice anthocyanin obtained by the method disclosed by the invention in tap water is improved, and the retention rate of the black rice anthocyanin in deionized water is also obviously increased; the starch is inhibited from aging to a certain extent, and the storage stability is improved. The anthocyanin in the prepared anthocyanin-protein composite powder is high in stability, the investment cost is low, and the anthocyanin-protein composite powder can be widely applied to the technical field of food processing and has wide application prospects in flour products.

The invention discloses premixed flour of a flour product and a preparation method of the premixed flour, and the premixed flour takes whole wheat flour as a base material, and is matched with quinoa flour, chia seed powder, pea protein powder, inulin, cactus fruit powder, kale powder, coconut flower sugar, a composite leavening agent and ground cinnamon. According to the premixed flour of the flour product, through a step-by-step mixing technology, after the whole wheat flour and the quinoa flour are mixed, the chia seed powder, the pea protein powder and the inulin are sequentially added to increase the content of fibers and protein, then the cactus fruit powder and the kale powder are added to endow natural red and green colors, coconut flower sugar and ground cinnamon are supplemented, the composite leavening agent is added, and the premixed flour is obtained. The premixed flour has whole grain nutrients, natural pigments and functional components, is rich in dietary fibers and proteins, is suitable for various cooked wheaten foods such as noodles, steamed buns and pancakes, meets healthy diet requirements, and is suitable for families and food industry popularization.

The invention discloses a processing method of high-fiber steamed buns with a slow digestion function, and belongs to the technical field of food processing. The quality defects that traditional wheat steamed buns are poor in gluten network structure stability, prone to softening and collapsing, prone to aging and the like are overcome. According to the invention, a low-moisture extrusion technology is combined with compound enzyme directional modification to modify the dietary fibers in the lentinus edodes stems, so that the modified lentinus edodes stem dietary fibers are obtained. A traditional steamed bun processing technology and a traditional steamed bun processing formula are optimized, key technological parameters such as extrusion technological parameters, enzymolysis conditions and the addition amount of the modified dietary fibers are optimized, and the high-fiber steamed bun rich in the modified lentinus edodes stem dietary fibers is prepared. As an exogenous nutritional supplement and a texture modifier, the extruded modified dietary fiber not only solves the quality defects of poor gluten network structure stability, easiness in softening, easiness in aging and the like of the traditional wheat steamed bun, but also reduces the digestibility of the wheat steamed bun. The method has a wide application prospect for developing wheat flour derivative products with high fiber and low digestibility.

1. The name of the design product: packing bag (air steamed bread with fermented glutinous rice). 2. The use of the design product: the design product is used as a packing bag for food. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best shows the design points: front view. 5. The design claimed contains color. 6. The design product is thin, and the left view, right view, top view and bottom view are omitted.

The present application relates to a kind of steamed buns fermentation forming machine.It includes first conveyor belt group, face cake extrusion mechanism, powdering mechanism, slitting mechanism, cutting mechanism, second conveyor belt group and face cake fermentation mechanism;Face cake extrusion mechanism is used to extrude dough with fixed thickness, then extruded face cake is hung to first conveyor belt group and moves back with it, slitting mechanism can cut open and slit face cake, and face cake located in the outer side area of first conveyor belt unit falls from drop hole, then cutting mechanism can segment the face cake after slitting, segmented face cake is automatically separated front and back after being transferred to second conveyor belt group, third conveyor belt on face cake fermentation mechanism can receive face cake from second conveyor belt group, after filling, lifting frame changes height, until all third conveyor belts are filled, then rest and wait for fermentation, realize automatic shaping and fermentation.

1. Name of the product in this design: Packaging bottle for toiletries (steamed bun). 2. Purpose of this design: Packaging bottles for personal care and beauty products. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

This utility model discloses a low-GI steamed bun premix powder mixing device, relating to the field of mixing technology. It includes a mixing chamber, a mixing cover plate at the top of the mixing chamber, and a pre-set base welded to the lower side of the mixing chamber. A motor body is fixedly mounted on the surface of the mixing cover plate, and a stirring rod is fixedly mounted on the output end of the motor body. A positioning groove is provided on the inner side of the mixing chamber. In this low-GI steamed bun premix powder mixing device, the GI steamed bun premix powder material adhering to the surface of the stirring rod can be removed by the squeezing and limiting action of the cleaning plate, thereby improving the mixing efficiency of the stirring rod. The inclined surface of the cleaning plate ensures good abrasive effect when the stirring rod is aligned with it. When cleaning the cleaning plate is required, the mixing cover plate simply drives the positioning collar to rise. Once the positioning collar no longer squeezes and limits the positioning plate, the positioning plate can slide out from the inner wall of the positioning groove.

The invention relates to the technical field of steamed bun leavening and steaming machines, in particular to multifunctional variable-station variable-shape tunnel cooked wheaten food equipment which comprises a leavening and steaming assembly, a mounting box, a conveying frame and a driving box according to the technical scheme, a leavening and steaming box is fixedly mounted at the top of the mounting box, and protective curtains are fixedly mounted on the left side and the right side of the leavening and steaming box; an electric cover is fixedly mounted on the outer side of the top of the leavening and steaming box, and a control box is fixedly mounted on the back surface of the mounting box. A plurality of flow guide pipes with different lengths are mounted at the top of the connecting plate, so that after steam enters the flow guide pipes at the same time, the steam at the central part is preferentially discharged out of the flow guide pipes and begins to diffuse, and the steam at the peripheral parts is delayed to be discharged and diffused after a discharge path is prolonged through the flow guide pipes; the steam at different parts is discharged at different heights, so that the diffusion form of the steam is changed, the heat carried by the steam is uniformly transferred to each dough, and the dough fermenting and steaming effects of the device are ensured.

The utility model relates to a multifunctional steaming lunch box, which belongs to the field of kitchen ware and comprises a box body, a box cover, an inner container and an inner cover, the box body and the box cover are buckled to form a cavity, the inner container and the inner cover are arranged in the cavity after being buckled, a draining cavity is formed between the bottom surface of the inner container and the inner wall of the box body, and the middle of the inner cover protrudes upwards to form an exhaust column. An exhaust column is arranged in the inner cover, a through hole penetrating through the inner cover is formed in the upper end face of the exhaust column, the middle of the lower end face of the box cover extends towards the direction of the inner cover to form a trumpet-shaped water collecting structure, the water collecting structure corresponds to the exhaust column in position, and exhaust holes are formed in the box cover. When the rice is cooked, the water level drops below the rice, so that the rice is separated from rice soup, the starch content of the rice can be effectively reduced, the sugar content is reduced, the structure is simple, the use is safe, the cost is low, the device does not depend on special cookware, the device is worthy of popularization and use, and the device can be used for cooking noodles, steaming steamed buns and other cooking modes and has various functions.

The utility model discloses a steamed bun forming and making machine, which relates to the technical field of steamed bun making and comprises a forming support, a bevel edge is arranged in the forming support, a driving component is mounted at the top of the forming support, and the output end of the driving component is fixedly connected with a forming frame. A movable forming pressing piece is arranged in the forming frame, one side of the forming pressing piece is fixedly connected with a guide column, the guide column is sleeved with a reset spring, one end of the reset spring abuts against the inner wall of the forming frame, and a rotatable auxiliary wheel is installed at one end of the guide column. The driving assembly is arranged to drive the forming frame to move up and down, when the forming frame moves up and down and the forming frame is lifted up, the auxiliary wheels move upwards along the bevel edges under the action of the reset springs, then the multiple tabletting plates are separated, steamed buns can be demoulded conveniently, and production efficiency is improved. The steamed bun pressing die solves the problem that a dough blank is not easy to demould when the steamed bun pressing die is used, and improves the production efficiency of steamed bun.

This invention discloses a low glycemic index (GI) Hericium erinaceus (monkey head mushroom) steamed bun, belonging to the field of food processing and functional food applications. By weight, it is prepared from the following raw materials: 45-55 parts all-purpose flour, 28-35 parts Hericium erinaceus extract powder, 0.3-0.35 parts yeast, 15-18 parts water, 0.3-0.6 parts oil, and 0.7-0.9 parts sugar. This invention partially replaces the flour with Hericium erinaceus extract powder, fully utilizing the multiple mechanisms of action of Hericium erinaceus polysaccharides in forming a viscous gel in the digestive tract to slow down the contact between amylase and substrate, inhibiting α-amylase and α-glucosidase activity, and improving intestinal microecology and enhancing insulin sensitivity through dietary fiber. This allows the product to meet the low-GI food standard (GI<55), effectively filling the gap in low-GI steamed buns with Hericium erinaceus functional components as the core active ingredient. It has significant application value in the fields of diabetes management, weight control, and healthy staple foods.

The invention discloses a method for making whole-grain brown millet steamed bread by fermenting sour dough with lactobacillus plantarum, and belongs to the technical field of food processing. The method comprises the steps of activating lactobacillus plantarum, preparing brown millet sour dough with lactobacillus plantarum, preparing whole-grain steamed bread dough by using the brown millet sour dough, and proofing and steaming the dough. The invention discloses a method for making whole-grain steamed bread by fermenting lactobacillus plantarum, and the whole-grain sour dough has a better moisture distribution property than ordinary steamed bread, contains 50% whole-grain brown millet, is rich in nutrition, is rich in polyphenols, has a certain antioxidant effect and potential substances for regulating blood sugar and blood lipid, has a strong flavor of steamed bread, has good texture, is simple in process, and is suitable for industrial production.

1. The name of the design product: steamed bun automatic tray placing machine. 2. The use of the design product: steamed bun tray placing. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

1. Name of the design product: packaging bag (black rice and red bean steamed dumplings). 2. Use of the design product: used for product packaging bag. 3. Design points of the design product: combination of shape and pattern. 4. Picture or photo that best indicates the design points: perspective view. 5. Left view, right view, top view and bottom view are omitted as they have been expressed in other views.

The utility model relates to the technical field of cooked wheaten food processing, in particular to a square steamed bun cutter mechanism which comprises a supporting table, at least one conveying mechanism is installed between the two ends of the supporting table, a support is fixedly arranged on the upper side of the tail end of the supporting table, and a sliding rail is fixedly arranged on the inner side face of the support. A first driving part axially perpendicular to the supporting table is fixedly arranged at the upper end of the support, a lead screw is rotationally arranged between the driving end of the first driving part and the upper side face of the supporting table, a connecting assembly is slidably installed between the lead screw and the sliding rail, and at least one elastic mechanism is installed on the connecting assembly. According to the utility model, the second driving piece is vertically arranged to drive the U-shaped connecting piece to drive the compression roller to press down the dough, so that the dough at a notch position is prevented from being deformed in the process of lifting the cutter, and meanwhile, the compression roller can roll and flatten the dough, so that the adhesion between the dough and the cutter is prevented, and the appearance quality of a square steamed bun product is ensured.