23 results about "Wholemeal bread" patented technology

The invention provides a method for improving the quality of whole wheat bread, and belongs to the field of food processing. Transglutaminase is used for catalyzing cross-linking of casein and mucedin, a protein compound obtained after reaction can form a gluten network in the dough, the gluten network structure of the whole-wheat bread dough is improved, by means of the method, the specific volume of whole-wheat bread is increased, the texture is softer, and the sensory quality is improved. Meanwhile, the content of protein and calcium in the bread is increased, and the nutritional value of the whole-wheat bread is improved.

The invention provides a bread improver and a preparation method thereof, bread premixed flour, frozen dough and whole wheat bread, and relates to the technical field of bread improvers. The preparation method provided by the invention comprises the following steps: extruding and puffing rice, fermenting the rice yeast, drying and crushing to obtain the bread improver fermented by the rice yeast. After the bread improver prepared by the method is added into dough to prepare bread, yeast aerogenesis and dough expansion in the fermentation process can be effectively promoted, and then the specific volume and texture of the bread are improved.

The invention belongs to the technical field of food processing, and relates to a preparation process of a lactic acid bacteria composite apple and celery enzyme. The preparation method comprises the following steps: juicing apples and celery, filtering to obtain original juice, mixing in proportion to obtain a mixed solution, adding pectinase, and carrying out enzymolysis and sterilization. And adding activated lactic acid bacteria into the enzymatic hydrolysate, and carrying out aerobic fermentation to obtain an apple and celery enzyme finished product. And mixing the enzyme finished product with yeast, whole wheat flour, egg liquid and water, adding table salt and butter, kneading into dough, fermenting, cutting into small dough, exhausting, rounding, uniformly putting into a baking tray, fermenting, baking and cooling to obtain the finished product bread. The celery and the apples are compounded to prepare the enzyme, a novel enzyme product is developed and applied to the whole-wheat bread, the texture of the bread is effectively improved, the taste and flavor of the bread are well enriched, the effect of prolonging the shelf life is achieved, the market acceptability is improved, and the application range of the whole-wheat bread is wider.

The invention provides a production process of wheat low-sugar new tide bread. Taking fresh deseeded and peeled grapes, beating into fruit paste, adding whole wheat flour, and standing and fermenting in a sealed container at room temperature to obtain a fermentation head; the preparation method comprises the following steps: performing ultrasonic pre-emulsification treatment on bran fine powder, a whey peptide solution and butter, adding a proper amount of a degradation agent, stirring, and performing centrifugal precipitation to obtain pure pre-treated slurry; stirring the pretreated slurry, wheat flour, yeast, egg liquid, sorbitol, cream and clear water, and forming dough by using a dough mixer for fermentation; shaping the fermented dough into bread blanks; and fermenting and baking the shaped bread blank to obtain the whole-wheat low-sugar new tide bread. The fresh grapes are used for preparing the yeast heads with richer flavor, so that the taste of the whole-wheat bread is not single any more; and then the dough is processed into a fashion bread slice with a special shape by using a shaping machine, so that the whole-wheat bread is more popular with consumers.

The present invention discloses a bread digestibility improver and its application in the production of enzymolysis-resistant whole-wheat bread, and the field of whole-wheat bread processing. The present invention disperses gluten under alkaline conditions so that the protein chain is fully unfolded and then β-glucan is added, and a highland barley gluten / β-glucan complex is formed by molecular self-assembly to obtain a bread digestibility improver. The obtained bread digestibility improver is mixed with whole-wheat flour and gluten, and the enzymolysis-resistant whole-wheat bread is obtained through the steps of kneading, fermentation, molding, proofing, baking, etc. The present invention regulates the digestibility of starch in whole-wheat bread by adding a bread digestibility improver, greatly improves the resistant starch content in whole-wheat bread, and the obtained bread has a good taste and high nutritional value.

The invention discloses a preparation method of specific yolk immunoglobulin (IgY) for resisting gliadin. The preparation method comprises the following steps: immunizing and inoculating experimental laying hens, monitoring health behaviors, collecting eggs, and separating, extracting and purifying the IgY. The IgY prepared on the basis of the method can serve as a food base material to be added into low-gluten food (such as whole wheat bread and noodles), and the allergy risk caused by intake of a small amount of gluten is reduced through specific binding of the IgY and gliadin; patients are allowed to properly ingest gluten-containing food, diet diversity is improved, nutrient imbalance is avoided, and the life quality of the patients is improved. As the IgY has good thermal stability, the IgY purified by the method can still tolerate mild heating (such as baking and cooking) in food processing, and can be widely applied to various forms of products such as baked food, meal replacement powder, liquid beverage and the like; meanwhile, the acid-base stability of the antibody can ensure that the antibody keeps activity in a stomach environment after oral administration and finally reaches the intestinal tract to play a role, and the limitation that the conventional antibody is easy to digest and degrade after oral administration is broken through.

The invention provides whole wheat bread containing sea-buckthorn whole fruit powder and a preparation method of the whole wheat bread, and belongs to the field of food processing. The wholewheat bread containing the sea-buckthorn fruit powder is prepared from the following raw materials: high gluten flour, wholewheat flour, warm water, milk, eggs, white granulated sugar, yeast powder, table salt, sea-buckthorn fruit powder and butter. According to the bread, a certain proportion of the whole wheat flour and the sea-buckthorn whole fruit powder are added into a common bread formula, the bread which is good in color, aroma and taste, large in specific volume and good in elasticity and has the unique flavor of sea-buckthorn is made, the satiety can be increased, the problem that the whole wheat bread is rough in taste is solved, and the taste of the whole wheat bread is improved. The variety and nutritional value of the bread are enriched, the requirements of people for nutritional and healthy food are met, meanwhile, a new thought is provided for development of sea-buckthorn related products, and the additional value of the sea-buckthorn industry is increased.

The utility model discloses a manual wholewheat bread slicer, which is applied to the technical field of bread cooking, and comprises a horizontally placed frame, the top of the frame is provided with a slicing mechanism, the two sides of the slicing mechanism are provided with clamping assemblies, and the two sides of the frame are provided with supporting assemblies; by arranging the frame, the slicing mechanism, the clamping assembly and the supporting assembly, bread is put into the frame, the clamping assembly can clamp the bread to be in a slightly compressed state, slicing is facilitated, at the moment, the bread is taken out after being sliced by the slicing mechanism, and the whole structure is simple and convenient to clean; the supporting assembly can provide weight increment for the frame and prevent the situation that when the slicing mechanism conducts slicing, the frame inclines, and consequently the sliced bread is cut obliquely and cut up.

The invention discloses a control circuit and a control method for intelligently detecting the color of baked bread and baking equipment, and relates to the technical field of household appliances. The light signal receiving unit is configured to be used for receiving a reflected light signal which is emitted by the visible light emitting unit and the infrared light emitting unit and is reflected by the surface of the bread; the control unit is used for alternately driving the visible light emitting unit and the infrared light emitting unit in a time-sharing mode, the control unit is used for generating a detection signal of the bread baking state based on the reflected light signal received by the light signal receiving unit, and the control unit is used for generating and outputting a heating stopping signal when the detection signal reaches a preset threshold value. The visible light source and the infrared light source are adopted to obtain the surface color information and the internal state information of the bread at the same time, it is avoided that the color of the whole-wheat bread affects baking time judgment, and the signal-to-noise ratio and the detection reliability in the complex baking environment are improved in a time-sharing and alternate driving mode.

The present application belongs to the technical field of food processing, and particularly relates to a lactic acid bacteria, a fermentation composition containing lactic acid bacteria and yeast, and application of the fermentation composition in preparation of whole wheat sourdough or whole wheat bread. The whole wheat sourdough is prepared by using whole wheat bread flour as a substrate and through synergistic fermentation of lactic acid bacteria and yeast. In addition, the present application applies the whole wheat sourdough in preparation of whole wheat bread, and through synergistic fermentation of lactic acid bacteria and yeast, the fermentation characteristics and dough processing performance of the sourdough are improved, the specific volume and flavor quality of the whole wheat bread are improved, and the nutritional functional characteristics of the whole wheat bread are improved.

1. Name of the product of this design: packaging bag (whole wheat bread flour). 2. Purpose of the product of this design: packaging bag for packaging products. 3. The design key point of this appearance design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The invention relates to low-GI whole-wheat bread for improving the shelf life of freshly made bread, and belongs to the technical field of bread. The whole-wheat bread raw materials include whole-wheat flour, wheat flour, gluten, yeast, whole egg liquid, butter, milk powder, and a compound improver, wherein the compound improver is salt, glucose, trehalose, a compound sweetener composition, and water. Compared with traditional whole-wheat bread, the whole-wheat bread prepared by the method of the invention has the following advantages: 1. It can effectively improve the problems of rough taste and insufficient gluten of whole-wheat bread, and has a better taste; 2. It can significantly improve the shelf life of freshly made bread; 3. It can significantly reduce the GI of bread, which is lower than that of common low-GI bread products on the market.

The application discloses a slow-glycemic black wheat bread with high eating quality and a production method, and belongs to the field of food processing. The application overcomes the shortcomings of the prior art, controls heat intake through development and application of characteristic whole-grain black wheat raw materials, can achieve slow-glycemic digestion characteristics, and provides good eating quality. The bread of the application has unique properties such as all use of whole-grain raw materials, good eating quality, slow digestion, and relatively low energy digestion characteristics.

The invention provides a protein-based modifier, application thereof and a preparation method of whole-wheat bread, and relates to the technical field of dairy products. The protein-based modifier comprises modified micelle casein powder, a calcium and magnesium ion chelating agent and a pH regulator, the solubility of the modified micelle casein powder in water is 30-60%, the content of the modified micelle casein powder in the protein-based modifier is 90 wt% or above, and the solubility of the protein-based modifier in water is 45-55%; the pH value of an aqueous solution of the protein-based modifier is 8.0-10.5. Modified micelle casein powder, a calcium and magnesium ion chelating agent and a pH regulator are utilized to synergistically construct a semi-dissolving functional system, soluble functional components are migrated to the surface to form a heat-resistant thin film in the baking process, insoluble functional components form a stable protein cross-linked network structure in the interior, the bread core texture is reshaped, and the heat resistance of the bread core is improved. Unification of fineness and softness of the bread core and crispness and scorch aroma of the bread skin is realized.

The invention discloses preparation of enzymolysis-resistant bread flour and application of the enzymolysis-resistant bread flour in whole-wheat bread, and belongs to the field of whole-wheat bread processing. Whole wheat flour is subjected to pullulanase treatment, alpha-1, 6 glucosidic bonds in starch are cut off, the molecular weight of the starch is reduced, and short amylose is obtained, so that formation of resistant starch is promoted. The obtained enzymolysis-resistant bread flour is mixed with improvers such as whole wheat flour, vital gluten, highland barley protein and beta-glucan, and the whole wheat bread is obtained through the steps of dough kneading, fermentation, forming, fermentation, baking and the like. The whole-wheat bread prepared by the method has a relatively low GI value, compared with the whole-wheat bread without the enzymolysis-resistant bread flour, the eGI value of the whole-wheat bread is remarkably reduced, the content of rapidly-digestible starch in the bread is remarkably reduced, and the content of slowly-digestible and resistant starch in the bread is remarkably increased.

The invention belongs to the technical field of non-alcoholic beverage fermentation methods, and particularly relates to a long-shelf-life orange-flavor soft beverage fermented by soybean whey and a fermentation method.The method comprises the following steps that the soybean whey and whole-wheat bread are pretreated, a fermented soybean whey base material only containing enterococcus groups is obtained, and the whole-wheat bread is smashed; mixing 92-97% by weight of the fermented soybean whey base material and 3-8% by weight of crushed whole-wheat bread to obtain a mixed fermentation material, and adding hops accounting for 0.03-0.08% by weight of the mixed fermentation material or a hops product containing 0.03-0.08% by weight of the hops for mixing to obtain the mixed fermentation material; naturally fermenting the mixed fermentation material until the pH value is lower than 4.5 to obtain fermentation liquor; and filtering insoluble substances in the fermentation liquor, canning the fermentation liquor, and performing pasteurization to terminate fermentation so as to obtain the soft soybean milk beverage with citrus fragrance. The citrus flavor soft drink is free of fruit and vegetable juice or essence, generates citrus fragrance through fermentation, and can be preserved for 6 months at normal temperature after low-temperature sterilization.

The invention provides probiotic whole-wheat bread with high viable organism retention rate and a preparation method thereof. The method comprises the following steps: firstly, carrying out osmotic pressure shock pretreatment on probiotics, mixing with a carbohydrate-protein compound solution, coating by using a fluidized bed to form a thermal protection layer, drying, and then spraying a hydrophobic lipid material to obtain multiple embedded particles; blending the whole wheat flour, the yeast and the water to form a dough, and adding the particles 3-5 minutes before the stirring is finished; and fermenting at 35-38 DEG C and 75-85% RH for 60-90 minutes, and baking at 160-190 DEG C for 15-25 minutes to obtain the finished product. According to the method, the probiotics can be protected, the high viable bacteria retention rate is kept in the bread baking and normal-temperature storage process, the functionality of the probiotic bread is improved, and the shelf life of the probiotic bread is prolonged.

The application provides a protein-based modifier and application thereof and a wholemeal bread preparation method, and relates to the technical field of dairy products.The protein-based modifier comprises modified micellar casein powder, a calcium-magnesium ion chelating agent and a pH regulator, the solubility of the modified micellar casein powder in water is 30-60%, the content of the modified micellar casein powder in the protein-based modifier is more than 90 wt%, the solubility of the protein-based modifier in water is 45-55%, and the pH value of the aqueous solution of the protein-based modifier is 8.0-10.5.The modified micellar casein powder, the calcium-magnesium ion chelating agent and the pH regulator are used to cooperatively construct a'semi-soluble functional system', soluble functional components are migrated to the surface to form a heat-resistant film during the baking process, and insoluble functional components form a stable protein cross-linked network structure in the interior, so that the core texture of the bread is remolded, and the unity of the fine and soft bread core and the thin, crisp and fragrant bread crust is achieved.

1. Name of the product in this design: Packaging bag (Daliyuan K17 Oat Whole Wheat Bread). 2. Intended use of this design: for food packaging. 3. The key design features of this product are the combination of shape and pattern. 4. Images or photos that best illustrate the design key points: usage status reference diagrams. 5. This design is for a thin product, therefore the left view, right view, top view, bottom view, and perspective view are omitted. 6. Other situations requiring explanation: Other explanation: The pink areas in the view are transparent areas.

The utility model discloses an efficient flour stirring device which is applied to the field of food processing and comprises a mounting frame, a stirring barrel is arranged on the mounting frame, a transverse frame is arranged on the mounting frame, a transmission mechanism is arranged on the transverse frame, a stirring assembly is arranged on the transmission mechanism, and a wall scraping assembly is arranged on the stirring assembly. Firstly, the stirring barrel is fixedly installed on the installation frame, the transverse frame is fixedly installed at the upper end of the installation frame, then water, whole wheat flour and refined flour are added into the stirring barrel according to a certain proportion, and then the transmission mechanism is started to drive the stirring assembly to rotate; the transmission mechanism can drive the wall scraping assembly to rotate synchronously, so that flour paste is prevented from being attached to the inner wall of the stirring barrel, the use cost is reduced, and the stirring efficiency is improved.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of plant-based marine nutrient composite light food takcan, which comprises the following steps: (1) preparation of kelp caviar: kelp pretreatment, enzymolysis extraction, composite sol preparation, spherical microgel solidification and post-treatment; (2) preparing the plant sausage: preparing a plant protein solution, hydrating at low temperature, adding a gelling agent for secondary hydration, heating for gel forming, emulsifying, shearing and solidifying plant fat for forming, mixing for sausage filling, performing staged thermal induction texture recombination, and cooking for sterilization; and (3) assembly: dicing the plant sausages, uniformly mixing the diced plant sausages with the kelp caviar, matching with fresh fruits and vegetables, filling the modified whole wheat cake crust with the mixture, and performing sealed packaging. The light food tower disclosed by the invention can integrate a spherical microgel solidification technology and a plant protein thermal induction gel structure recombination and high-shear emulsification plant fat substitution technology, fills the blank of light food in which marine resources and plant bases are combined, and realizes high-value utilization of food materials.

The present application relates to the bread making technical field, especially a kind of whole wheat bread making dough shaping equipment;Including base;The upper end surface of the base is symmetrically provided with a fixed plate, and a conveying belt is rotatably installed between the two fixed plates, and a U-shaped plate is installed on the left side of the two fixed plates, a feeding mechanism is arranged on the upper end surface of the U-shaped plate, and a shaping mechanism is arranged between the two horizontal sections of the U-shaped plate;The present application solves the problem that the dough shaping device can only knead and process one kind of dough shape in the current dough shaping process, which requires changing different devices when making other shapes of whole wheat bread, the operation is more complicated, the operation efficiency is reduced, and the shape of the bread is limited, thereby limiting the types of bread and the attractiveness to customers.

1. Name of the product of this design: Food packaging bag (low GI high protein whole wheat bread). 2. Application of this design product: packaging food. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: three-dimensional picture. 5. As shown in other views, the top view is omitted. 6. Other situations requiring explanation: Part A shows the transparent part.