152 results about "Steamed bread" patented technology

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 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.

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.

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 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.

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.

The utility model relates to the technical field of food specific volume detection, in particular to a food specific volume tester based on 3D scanning. The food specific volume tester based on 3D scanning comprises a machine case, a transparent detection table is arranged in the middle of the interior of the machine case, an upper support and a lower support are arranged above and below the detection table respectively, an automatic rotation driving assembly is arranged in the machine case, and the automatic rotation driving assembly is connected with the detection table. An upper scanning assembly and a lower scanning assembly are rotationally installed on the sides, close to each other, of the upper support and the lower support respectively, and the automatic rotation driving assembly is connected with the upper scanning assembly and the lower scanning assembly and used for driving the upper scanning assembly and the lower scanning assembly to rotate in the horizontal plane. The food volume analyzer has the advantages of being simple and reasonable in structural design and capable of efficiently and comprehensively analyzing the food volume, improving the working efficiency to a great extent, and meeting the requirements of inspection and storage laboratories in the processing industry of food such as steamed buns and pastries.

The invention provides a preparation method of steamed buns capable of improving frozen storage quality and slowing down postprandial blood sugar generation. The preparation method comprises the following steps: (a) preparing the following raw materials in parts by weight: 103-187 parts of plain flour, 70-110 parts of pitaya, 35-55 parts of radix puerariae powder, 5-25 parts of hericium erinaceus powder, 3-7 parts of yeast and 20-60 parts of water; (b) mixing the plain flour, the kudzuvine root powder and the hericium erinaceus powder, adding the crushed pitaya, the activated yeast and the water, and performing dough kneading to obtain dough; and (c) sequentially performing primary fermentation, shaping, secondary fermentation and steaming on the dough to obtain the steamed bun. According to the present invention, the formula is matched with the preparation process, such that the prepared steamed bun has characteristics of thick taste, high resilience, low-temperature storage benefiting, low-temperature storage, low hardening rate after low-temperature storage and reheating, small moisture content change, and after-meal sugar increasing coefficient reducing; and the product is more suitable for being developed into long-term food for diabetics to eat.

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.

The invention provides monascus solid-state fermented oat functional steamed buns and a preparation method thereof, and is characterized in that the monascus solid-state fermented oat functional steamed buns are prepared from the following raw materials in parts by weight: 5-10 parts of monascus fermented oat flour, 180-200 parts of wheat flour, 2-3 parts of yeast powder, 45-55 parts of water and 8-10 parts of white granulated sugar. According to the method, the content of acid Monacolin K in the oat flour is increased through solid-state fermentation, then the steamed buns are prepared from the oat flour subjected to solid-state fermentation, the steamed buns can be endowed with unique flavor and color, and the steamed buns can also have the health-care function.

The utility model belongs to the technical field of food machinery, and particularly relates to a steamed bun blank shaping clamping hand which comprises a supporting frame, a first guide rod and a second guide rod which are arranged in a crossed mode are arranged on the supporting frame, and clamping jaw assemblies are arranged on the two sides of the first guide rod and the two sides of the second guide rod respectively. According to the steamed bun blank shaping clamping hand, the supporting frame is provided with the driving assembly used for driving the clamping jaw assemblies to correspondingly move along the first guide rod or the second guide rod, so that the four clamping jaw assemblies are folded or unfolded, the steamed bun blank shaping clamping hand is provided with the four clamping jaw assemblies, each clamping jaw assembly is provided with the shaping clamping plate, and the inner side face of each shaping clamping plate is the arc-shaped face; therefore, under the driving of the driving assembly, the steamed bun blanks can be folded for final shaping, so that the finally formed steamed bun blanks are more attractive.

The invention discloses a long-chain inulin steamed bun containing probiotics and a preparation method thereof, and relates to the technical field of food processing, the preparation method of the steamed bun comprises the following steps: culturing bacillus velezensis, adjusting the OD value of a bacterial liquid to 0.9, and adding the prepared bacillus velezensis bacterial liquid into mixed powder containing plain flour and long-chain inulin; then performing yeast activation, adding water and performing dough kneading to form dough; and then performing primary fermentation, shaping, secondary fermentation and steaming on the dough to obtain the long-chain inulin steamed bun. The optimal scheme that 0.5% of the addition amount of bacillus velezensis is determined according to parameters such as texture, form, moisture distribution and viable bacteria retention is adopted, the steamed buns prepared through the method are moderate in hardness and elasticity and reasonable in specific volume and porosity, viable bacteria are still retained after steaming, the adverse effect of long-chain inulin on the quality of the steamed buns can be improved, probiotics can be supplemented, and the steamed buns are healthy and healthy. Dietary choices of people are enriched, and industrial popularization is easy.

The invention relates to novel high-oxidation-resistance fungus and grain ingredient powder produced through ganoderma lucidum fermented whole wheat and a preparation method and application of the novel high-oxidation-resistance fungus and grain ingredient powder, and belongs to the field of food processing.The method comprises the steps that ganoderma lucidum strains are subjected to liquid submerged fermentation and hypha crushing culture, and high-activity liquid strains are obtained; performing soaking and cooking pretreatment on the whole wheat; mixing the pretreated whole wheat with nutrient substances, sterilizing, inoculating the liquid strain, and fermenting in a special breathable bag; and drying and grinding the fermentation product to obtain the fungus grain ingredient powder. Lucid ganoderma is utilized to efficiently convert combined polyphenols with low bioavailability in whole wheat into free polyphenols, and active ingredients of the lucid ganoderma are cooperated, so that the total phenol content and the antioxidant activity of the product are remarkably improved. The mushroom grain ingredient powder can be applied to whole-grain foods such as steamed buns, noodles and bread, and has the characteristics of natural products, nutrient enrichment and the like.

To provide a Chinese meat bun that excels in secondary workability of dough, and has a good texture after kept warm or heated again.SOLUTION: A grain flour composition for Chinese meat bun contains high dietary fiber wheat flour of 15-100 mass% in grain flour, the high dietary fiber wheat flour having a dietary fiber content of 20 mass% or more as analyzed by the AOAC2011.25 method.SELECTED DRAWING: None

The invention discloses a steamed stuffed bun, steamed bun and steamed twisted roll combined machine which comprises a main conveying table as a basic bearing and conveying part of equipment and used for conveying dough sheets; a rolling cutting group is mounted above one end of the conveying table and is used for continuously cutting the dough sheets; a tubular forming area is arranged on one side of the rolling cutting set and used for enabling the flattened dough sheets to be folded in a tubular mode. According to the steamed stuffed bun forming machine, uniform oil smearing is achieved through cooperation of oil guide piece micropores and a sponge brush, auxiliary material discharging is accurately controlled through a stirring roller and an adjustable bottom plate, steamed stuffed bun roll manufacturing is achieved, a kneading and cutting circular cutter disc achieves steamed stuffed bun green body cutting and sealing integration through a gear transmission and guide structure, and the steamed stuffed bun forming machine is simple in structure, convenient to operate and high in practicability. According to the steamed bun making machine, steamed bun making can be completed only by lifting or moving away part of parts and cutting the dough sheet rolling and cutting component into steamed bun green bodies with the same specification, the production modes of steamed bun, steamed twisted rolls and steamed stuffed buns can be flexibly switched, and the limitation that the function of traditional single-type cooked wheaten food equipment is fixed is effectively improved.

The invention belongs to the technical field of food processing equipment, and relates to a multifunctional steaming line for continuously producing pastries such as steamed stuffed buns and steamed buns. The steaming line integrates modular structures such as the steaming tank body, the steam direct injection type heating system, the water injection type heating system and the automatic drainage device, and composite control over the steaming temperature and humidity is achieved in a dual-heating mode. The conveying device is arranged in the steaming tank body to achieve continuous passing of products, the steam direct injection system provides rapid heating, the water injection system generates stable wet steam, and the automatic drainage system guarantees continuity of cavity cleaning and circulation production. The device can remarkably improve the uniformity and surface smoothness of pastry steaming, reduces energy consumption and manual operation intensity, and is suitable for continuous production of various pastries such as steamed stuffed buns, steamed buns, steamed twisted rolls and Shaomai.

The invention discloses a making method of manyprickle acanthopanax fruit polysaccharide steamed buns. The preparation method comprises the following specific steps: 1) weighing raw materials: weighing the required raw materials in proportion; 2) raw material pretreatment: sieving the acanthopanax fruit polysaccharide dry powder; 3) polysaccharide extraction: extracting acanthopanax fruit polysaccharide by adopting an ultrasonic water extraction method, and setting ultrasonic parameters: 35 minutes at 55 DEG C, 200W and a material-liquid ratio of 1: 10g / mL. (4) kneading dough: stirring the high gluten flour, the acanthopanax fruit polysaccharide powder, the white granulated sugar and the yeast suspension together, and kneading into dough; 5) fermentation: putting the dough into a constant-temperature fermentation box for fermentation for 60 minutes at the temperature of 40 DEG C and the humidity of 80% RH; (6) shaping and fermenting: kneading the dough until the surface is smooth, and fermenting at room temperature for 20 minutes; and (7) steaming: steaming for 10 minutes at the power of 2100W and then steaming for 10 minutes at the power of 1600W, stopping fire for 5 minutes, and boiling to obtain a finished product. The manyprickle acanthopanax fruit polysaccharide steamed bun takes the flour and the manyprickle acanthopanax fruit polysaccharide as main raw materials, and the prepared manyprickle acanthopanax fruit polysaccharide steamed bun is rich in fragrance, attractive in color and rich in nutrition and can be eaten as functional food.

The utility model relates to the technical field of fermentation devices, in particular to a leavened steamed bun constant-temperature fermentation device which comprises a fermentation box assembly, the left side and the right side of the fermentation box assembly are both fixedly connected with a fermentation generation assembly and a protective shell, the inner side of the protective shell is fixedly connected with a moisture adjusting assembly, and the fermentation generation assembly comprises a steam generator. The moisture adjusting assembly comprises a flow dividing shell, an air channel is formed in the inner side of the flow dividing shell, an extension pipe is fixedly connected to the front end of the flow dividing shell, and an air bag ring is fixedly connected to the front end of the extension pipe. According to the device disclosed by the utility model, the moisture inlet amount is accurately controlled, the surfaces of steamed buns are prevented from being wet and crusting in the early stage, moisture supply is increased according to volume increase in the later stage, uniform fermentation is ensured, the taste and quality are remarkably improved, and the fermentation efficiency is improved.

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.