24 results about "Steamed bread" patented technology

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.

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.

This invention discloses a fermentation method for improving the flavor and stability of old dough, belonging to the field of food technology. The method includes: mixing activated *Candida cruzi*, *Lactobacillus brevis*, *Hansenula polymorpha*, *Yarrowia lipolytica*, and *Saccharomyces cerevisiae* in a specific ratio to obtain a compound bacterial solution; and fermenting coarse grains with this compound bacterial solution to obtain coarse grain steamed buns. This invention employs the synergistic fermentation of five specific bacterial strains. *Lactobacillus brevis* and *Candida cruzi* synergistically optimize the rheological properties of the dough, *Hansenula polymorpha* and *Saccharomyces cerevisiae* synergistically produce rich aroma compounds, and *Yarrowia lipolytica* secretes phytase and cellolytic enzymes to lower the glycemic index. The coarse grain steamed buns prepared by this invention contain 55-65 flavor compounds, and the glycemic index is estimated to be reduced to 48-56, achieving a stable and controllable fermentation process, a low-GI product, and a rich flavor.

This invention belongs to the field of food processing technology, specifically relating to a fermented frozen dough food composition and its application, as well as fermented frozen dough. This invention utilizes flour with a wet gluten content of 20-24 wt% and an extensibility of 140-160 mm at 45 minutes, while controlling the pre-proofing process to ensure the volume after proofing is 1.4-1.6 times the volume before proofing. This improves the quality of fermented frozen dough foods without the use of quality improvers, solving problems such as shrinkage, collapse, wrinkling, stickiness, and lack of softness in traditional Chinese fermented frozen dough foods that require thawing and proofing. The resulting frozen dough products can be directly heated without thawing and proofing, exhibiting no shrinkage or collapse after heating, a smooth surface, and high scores in appearance and taste. This technology, which eliminates the need for improvers, is safer and has higher market acceptance. It is suitable for producing frozen steamed buns, dumplings, twisted rolls, and leavened pancakes, among other traditional Chinese fermented dough foods, and has a wide range of applications and high market value.

This utility model provides a dough oiling device for pasta processing equipment, including an oil storage box with an opening at the top, containing edible oil. A first oiling wheel is provided at the upper end of the oil storage box, and the first oiling wheel is rotatably connected to the oil storage box. The lower end of the first oiling wheel extends into the oil storage box and contacts the edible oil inside. An oil scraping brush is provided on one side of the oil storage box, and the oil scraping brush abuts against one side of the first oiling wheel. The oil scraping brush can scrape off excess edible oil on the first oiling wheel, forming an insulating oil film on the bottom of the dough. Under the action of this insulating oil film, the bottom of the steamed bun will not stick to the steamer, making it convenient to remove the bun from the steamer intact and quickly, thus improving the overall appearance integrity of the bun.

The present application belongs to the technical field of food processing, and particularly relates to a gluten-free rice flour sourdough steamed bread and a preparation method thereof. The method uses gluten-free rice flour as raw material, adopts a Paracasei and yeast synergistic fermentation system, and respectively performs single-factor tests on the fermentation temperature, fermentation time and sourdough addition amount of the dough, so as to preliminarily screen the parameter range, with the specific volume and texture of the steamed bread as evaluation indexes. The fermentation temperature, fermentation time and sourdough addition amount are selected as response factor independent variables, the sensory score is taken as a response amount, a response surface test is designed according to three factors and three levels, a regression model equation is obtained, and the optimal process parameters for preparing the gluten-free rice flour sourdough steamed bread are determined as follows: the fermentation temperature is 36.97 ℃, the fermentation time is 13.28 h, and the sourdough addition amount is 22.93%. After fermentation under the above conditions, the gluten-free rice flour sourdough steamed bread has a high specific volume, texture and good sensory score.

This invention discloses a hematopoietic nutritional steamed bun for piglets, comprising: 35-45 parts corn, 10-15 parts whey powder, 8-10 parts puffed soybeans, 8-10 parts fermented Chinese herbal medicines, 6-8 parts soybean meal, 4-6 parts fish meal, 2-5 parts milk powder, 0.3-0.6 parts compound vitamins, 0.1-0.3 parts compound microminerals, 0.1-0.3 parts zinc oxide, and 0.02-0.05 parts 5-hydroxytryptophan; the fermented Chinese herbal medicines include: 8-12 parts Codonopsis pilosula, 8-12 parts Astragalus membranaceus, 6-10 parts Aucklandia lappa, 8-12 parts Atractylodes macrocephala, 8-12 parts Poria cocos, 12-17 parts longan pulp, 12-17 parts Rehmannia glutinosa, 8-12 parts dried ginger, and 12-17 parts prepared licorice root; the fermented Chinese herbal medicines are obtained by fermentation after ultra-fine grinding of the herbal raw materials. This invention uses fermented Chinese herbal medicines and further optimizes the strains and fermentation process. By scientifically combining various functional nutrients, it systematically promotes hemoglobin synthesis, regulates the intestines, and enhances immune function in piglets, targeting the physiological characteristics of piglets during the peripartum and weaning transition periods, thereby achieving the comprehensive effect of promoting growth and reducing mortality.

1. Name of the product in this design: Steamed Bun. 2. Purpose of this design: for consumption and display. 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 invention provides a freeze-resistant mochi premix powder. Through the use of four specific types of highly etherified modified starches, this invention achieves excellent water retention, preventing moisture loss from the dough during freezing. Combined with the synergistic effect of trehalose, maltose, and yeast β-glucan, the moisturizing effect is further enhanced. Mochi dough prepared from this premix powder can be frozen and stored for up to 3 months, and the quality remains stable after multiple freeze-thaw cycles. Furthermore, when preparing dough from this premix powder, the process is stable, non-sticky to hands and machines.

This application relates to the technical field of mixing devices, and in particular to a flour mixing device for making multigrain steamed buns, including a mixing box and a top cover. The top cover is provided on the top of the mixing box, and a screening device is provided inside the top cover. This solution uses filter screen one and filter screen two to grade and screen the flour made from multigrain grains. Filter screen one can first intercept larger particles and hard lumps to prevent them from entering the lower layer, while filter screen two further filters out small lumps and tiny impurities, ensuring that the flour particles entering the mixing box are uniform and free of foreign objects. A motor drives a lifting rod through a rotating shaft and cam, causing filter screen one, filter screen two and the conical bucket to vibrate synchronously up and down. The impact force generated by the vibration can keep the flour particles turning, preventing flour from accumulating on the surface of filter screen one and filter screen two and clogging the pores. Moreover, for loose lumps formed due to slight moisture, the collision and compression during the vibration process can disperse them into fine particles.

1. The name of the design product: steamed bun mold (bat). 2. The use of the design product: the design product is used for steamed bun processing. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

This invention belongs to the field of food machinery technology, and in particular to a steamed bun forming device. It performs square-to-round forming without changing the temperature of the dough. The device includes a forming frame, on which, from front to back, are a pressing and shaping mechanism, a steamed bun cutting mechanism, and a rolling roller mechanism. A steamed bun shaping gripper is located behind the rolling roller mechanism on the forming frame. The steamed bun shaping gripper includes a support frame with guide rods arranged in a crisscross pattern. Gripper assemblies are located on both sides of the guide rods. A drive assembly on the support frame drives the gripper assemblies to move along the guide rods, causing the four gripper assemblies to close or open. Because the steamed bun shaping gripper has four gripper assemblies, each with a shaping clamping plate whose inner surface is curved, the gripper can close under the drive assembly to perform final shaping of the steamed bun, resulting in a more aesthetically pleasing final product.

This invention discloses a low-GI sugar-controlled white steamed bun and its preparation method, belonging to the field of food processing technology. The raw materials for this white steamed bun, by weight, include: 80-90 parts medium-gluten wheat flour, 10-20 parts resistant starch, pullulanase 0.01-0.03 g / kg wheat flour, 0.8-1.2 parts yeast, and 40-45 parts water. The preparation method includes raw material pretreatment, dough mixing, low-temperature fermentation, shaping and proofing, maturation, low-temperature retrogradation, and packaging and storage steps. The core of this invention is to synergistically increase the resistant starch content in the steamed bun through formula optimization and process innovation. The white steamed bun prepared by this invention has a stable GI value ≤55 and a high resistant starch content. It maintains the white appearance and soft, delicate texture of traditional white steamed buns while possessing advantages such as stable sugar control, promotion of intestinal health, and enhanced satiety. It is suitable for long-term consumption by diabetic patients, people controlling blood sugar, and people trying to lose weight. The process is simple and easy to industrialize, with broad market application prospects.

The present application relates to the technical field of deep processing of agricultural products, in particular to a preparation method of food-grade wheat straw superfine dietary fiber powder and application thereof, the preparation method comprising: raw material pretreatment, high-temperature and high-pressure cooking delignification, food-grade hot bleaching, neutralization and water washing, enzymatic hydrolysis softening, dehydration and drying, and ultrafine grinding.The beneficial effects are: the present application realizes complete removal of lignin and wax and superfine refinement of fiber by accurately controlling process parameters such as food-grade NaOH dosage, high-temperature and high-pressure cooking time, food-grade H2O2 bleaching, and cellulose hydrolysis.The dietary fiber powder prepared by the present application has a fineness of 200-500 meshes, a dietary fiber content of greater than or equal to 80%, a neutral pH, no grassy odor and bitter taste, and a delicate taste, and can directly replace 10-30% of flour for use in steamed buns, noodles, and other flour products.The present application has a simple process, can be industrialized for large-scale production, realizes high-value utilization of wheat straw, and has significant environmental and economic benefits.

This utility model discloses a stepped fermentation device for steamed buns, relating to the field of baking technology. It includes a fermentation box with a fermentation trough on its surface. A first fermentation plate and a second fermentation plate are slidably installed on the inner wall of the fermentation trough. The first and second fermentation plates are respectively located on the rear and right sides of the fermentation box. This stepped fermentation device for steamed buns allows the condensed water droplets to move and flow in a directional manner through the inclined surface inside the fermentation box, enabling the water droplets to reach the bottom of the fermentation box for discharge to the drainage branch pipe, thus improving the cleanliness inside the fermentation box. Furthermore, the stepped placement of the second fermentation plate inside the fermentation box, along with its stepped and multi-faceted arrangement, greatly improves the ease of operation of the second fermentation plate within the fermentation box, overcoming the drawback of traditional fermentation boxes that cannot be operated simultaneously by multiple people due to their single-sided placement.