33results about "Bakery products" patented technology

The invention relates to an intelligent bread machine. The intelligent bread machine comprises a body, an upper cover, a bread bucket and a main controller, wherein bottom feet are arranged at the bottom of the body; a water pump, a temperature detection device, a heating device and a stirring device which are electrically connected with the main controller are arranged in the bread machine; the main controller comprises a motor control unit connected with the stirring device and a weight acquisition device arranged at one of the bottom feet of the body and used for acquiring a weight signal of the bread machine; the main controller is provided with a weight calculation unit electrically connected with the weight acquisition device, a water addition amount calculation unit electrically connected with the water pump as well as a fermentation calculation unit and a heating calculation unit which are electrically connected with the heating device; the weight calculation unit is used for receiving the weight signal from the weight acquisition device and calculating a weight difference before and after flour is added; and the water addition amount calculation unit, the fermentation calculation unit and the heating calculation unit are controlled to calculate the corresponding water addition amount, the fermentation time, the fermentation temperature, the heating time and the heating temperature according to the set programs by utilizing a signal of the weight difference.

The invention relates to a production process of a fruit and vegetable core cake. The production process includes the steps of dosing, stirring, molding by pouring, baking, filling fruit and vegetable sauce, detecting and removing metal and the like. The production process is characterized in that fruit and vegetable sauce is made by following steps: selecting raw materials, preprocessing the raw materials, grinding into thick liquid, heating to concentrate, regulating water activity, mixing color, seasoning and preserving heat. Fruits and vegetables are mixed to make fruit and vegetable core rich in vitamins to replace grease type core cream in original egg pies, and the fruit and vegetable core cake is free of fat and beneficial to health. The core fruit and vegetable sauce is made by directly grinding juice of the fruits and the vegetables, adding a compound colloid and concentrating at a low temperature, and has a character of viscogel. Particularly, since a hydrophilic colloid is added to regulate the water activity, the core fruit and vegetable sauce is similar to cake pulp in taste and water activity, water is kept in balance between the cake pulp and the core, and seasoning crack, percolation and the like are prevented.

The invention relates to a pomegranate seed biscuit. The pomegranate seed biscuit consists of following constituents of, by weight rate, 40%-50% of low gluten flour, 15%-28% of butter, 3%-6% of powdered sugar, 1.2%-5% of egg, 2%-5% of pomegranate seed powder, 1%-7% of cocoa powder and 4-8% of micronutrient ingredient, wherein the sum of the weight rate is 100. A preparation method of the pomegranate seed biscuit includes: selecting high quality pomegranate, obtaining pomegranate seeds, drying the pomegranate seeds, smashing the pomegranate seeds, sieving the smashed pomegranate seeds, and obtaining the pomegranate seed powder uniform in granularity; mixing the low gluten flour and the pomegranate seed powder evenly so as to obtain mixed powder, adding the mixed powder into a part of the buffer mixed with the powdered sugar and the egg and heated to melt so as to obtain a mixture, and kneading the mixture into a paste so as to obtain a pomegranate seed powder paste; mixing the low gluten flour and the cocoa powder evenly, adding a mixture of the low gluten flour and the cocoa powder into the other part of the buffer mixed with the powdered sugar and the egg and heated to melt, and kneading a mixture of the low gluten flour, the cocoa powder and the buffer into another paste so as to obtain a cocoa powder paste; mixing the pomegranate seed powder paste and the cocoa powder paste according to a proportion of 15:4 so as to obtain a mixed paste, and baking the mixed paste after kneading and shaping the mixed paste so as to obtain the pomegranate seed biscuit with a cocoa taste.

The invention discloses a nutrition and health care cake with effects of invigorating spleen and whetting appetite and a preparation method thereof. The nutrition and health care cake comprises the following raw materials: wheat flour, oat powder, flos abelmoschus manihot powder, potato powder, xylitol, maltitol, honey, eggs, an emulsifier, fruit juice, salad oil, essence, Chinese yam, hawthorn, liquorice, cinnamon, almond, donkey-hide gelatin and orange peel. According to the nutrition and health care cake with the effects of invigorating spleen and whetting appetite and the preparation method thereof provided by the invention, by optimizing the formula and the preparation process thereof, the obtained cake is rich in nutrition, delicious in taste and long in quality guarantee period, hasthe effects of enriching blood, promoting blood circulation, invigorating spleen and whetting appetite, detoxifying and beautifying, tonifying middle-Jiao and qi and the like and also has an excellent health effect.

The invention relates to a grifola frondosa cookie and a making method thereof, and belongs to the technical field of food processing. The made grifola frondosa cookie comprises, by weight, 350 parts to 400 parts of low gluten wheat flour, 70 parts to 100 parts of grifola frondosa whole powder, 20 parts to 30 parts of chufa powder, 25 parts to 35 parts of chickpea powder, 150 parts to 180 parts of safflower seed oil, 50 parts to 80 parts of butter, 80 parts to 100 parts of white granulated sugar, 150 parts to 200 parts of yolk and 100 parts to 120 parts of unsalted butter. According to the grifola frondosa cookie and the making method, as the raw material mixing sequence is adjusted, the nutrition and the taste of grifola frondosa are kept to the maximum degree in the made grifola frondosa cookie, the cookie is rich in nutrition, fragile in taste, good in quality, high in forming ratio and long in holding time, a person does not get inflamed and does not feel greasy after eating the cookie, the post-harvesting additional value of the grifola frondosa is increased, and transformation and upgrading of the grifola frondosa industry are promoted.

The present invention belongs to the technical field of deep processing of agricultural and sideline products and comprehensive utilization of the sideline products, and relates to an anti-fatigue double protein powder-enriched fresh rose flower cake and a preparation method thereof. The preparation method comprises raw material pretreating, stuffing preparing, cake skin manufacturing, fresh roseflower cake manufacturing, and fresh rose flower cake baking. The cake skin is prepared from the following raw materials in weight percentages: 85-94% of flour, 2-4% of milk powder, 0.5-4% of edible salt and 1-10% of fat; and the stuffing is prepared from the following raw materials in weight percentages: 75-85% of fresh rose flower sauce, 3-6% of double protein powder, 1-5% of dried Chinese wolfberry fruit powder and 2-8% of minced cooked nuts. The double protein powder is added to the stuffing of the fresh rose flower cake, so that the fresh rose flower cake has effects on preventing fatigue, enhancing immunity, etc. The fresh rose flower sauce and minced cooked nuts can enable the stuffing to be more delicious in taste. The prepared anti-fatigue double protein powder-enriched fresh roseflower cake has a weight of 24-26 g, and is mellow in rose aroma, crisp and long-lasting in the cake skin, bright yellow in color and luster, and pleasant in taste.

The present invention discloses a low-fat pastry and a preparation method thereof. The low-fat pastry is prepared from the following raw materials in parts by weight: 200-300 parts of wheat fiber powder, 100-200 parts of highland barley powder, 36-75 parts of nutritional powder, 30-70 parts of white atractylodes rhizome, 30-50 parts of carrots, 3-11 parts of peanut oil, 12-18 parts of raisins, 55-65 parts of Chinese yams, 7-10 parts of condensed milk, 10-15 parts of cape jasmine fruits, 42-50 parts of eggs, 5-10 parts of milk, 5-8 parts of honey, 1-4 parts of an assistant agent, 9-13 parts ofbutter and 1,000-1,500 parts of water; the ratios of the wheat fiber powder, highland barley powder and nutritional powder is 3:2:1; and the nutritional powder is prepared from the following raw materials in parts by weight: 10-20 parts of haw powder, 5-10 parts of red jujube powder, 7-15 parts of black fungus powder, 1-5 parts of black sesame powder, 3-5 parts of Chinese wolfberry fruit powder and 10-20 parts of corn flour. By using the method, the low-fat pastry is fragrant, sweet, delicious, balanced in nutrients, low in fat and low in sugar, reduces possibility of obesity caused by excessive consumption, and is free of any additives, safe to eat and the ideal nutritious food for consumers.

The invention provides a high-calcium soda biscuit and a manufacturing method thereof. The high-calcium soda biscuit is mainly manufactured by basic materials and active calcium powder accounting for 0.3-0.6% of the weight of the basic materials, wherein the basic materials comprise flour, salt, yeast, baking soda, edible oil and saccharose. The manufacturing method includes the steps of modulation and fermentation of seeded dough, preparation of high-calcium additives, modulation and fermentation of main dough, rolling, molding, baking and cooling. After active calcium is preprocessed through lactic acid and the saccharose, the active calcium can be sufficiently converted and is convenient for human bodies to absorb, the calcium supplement effect is greatly improved, the manufactured high-calcium soda biscuit is uniform and consistent in color, honeycomb holes are formed in the internal structure, mouthfeel is soft, crisp, tasty and refreshing, scent is pure, and the high-calcium soda biscuit is suitable for being eaten by pregnant women, children and old people.

A comestible non-baked food filling composition comprises a pulse flour and not more than 50% by weight fat, the composition being ambient-stable, having a water activity of not more than 0.6, and having a specific gravity of not more than 1.05. Food products comprising said filling compositions including food products (1) comprising a portion of filling (2) in combination with at least one cooked comestible outer portion (3, 4) that has a water content of not more than 11% by weight based on the total weight of the said outer portion, wherein the comestible outer portion is selected from biscuit, cooked snack dough and granola. The compositions when alone or within the said food products have good organoleptic properties.

The invention discloses instant fried dough twists with a tomato flavor and a making method thereof.The fried dough twists are made from, by mass, 500 parts of wheat flour, 100-120 parts of tomatoes with peel and seeds removed, 50-60 parts of eggs, 1-3 parts of table salt, 60-80 parts of white sugar, 3-5 parts of honey and 3-5 parts of active fermenting yeast.The making method includes the steps that firstly, the tomatoes with peel and seeds removed are sliced, the white sugar and the honey are added for curing, the cured tomato slices are thoroughly steamed, clean water is added, and the mixture is stirred into tomato puree through a juicer; secondly, the wheat flour is divided into three equal parts, boiling water is added into one part to scald the wheat flour into scalded dough, the tomato puree and the active fermenting yeast are added into one part to knead the mixture into fermented dough, and the eggs, the table salt and clean water are added into one part to knead the mixture into egg elastic dough; thirdly, the three kinds of dough are mixed and kneaded evenly and divided into small pieces, the small pieces are twisted into dough twists, and the dough twists are fried till the color turns faint yellow.The fried dough twists with a tomato flavor have the advantages of providing nutrition and health protection, being convenient to eat instantly and tasting crisp.

The invention relates to the field of foods, and particularly discloses a ham and nut moon cake and a preparation method thereof. The ham and nut moon cake comprises a moon cake wrapper and moon cakestuffing, wherein the moon cake stuffing comprises ham, nuts, peanut oil, frozen meat, low-sugar white gourd paste, cyclodextrin and monosodium L-glutamate; and the moon cake wrapper comprises flour,powdered sugar, maltitol liquid, the cyclodextrin and the monosodium L-glutamate. The preparation method comprises the following steps: Step 1, mixing baked and chopped nuts with the ham, low-sugar white gourd paste, the frozen meat, the cyclodextrin, the monosodium L-glutamate and the peanut oil to obtain the moon cake stuffing; Step 2, mixing the flour with the powdered sugar, the cyclodextrin,the monosodium L-glutamate and the maltitol liquid to obtain the moon cake wrapper; Step 3, wrapping the moon cake stuffing with the moon cake wrapper to obtain raw moon cake; and Step 4, baking the raw moon cake to obtain the ham and nut moon cake. The ham and nut moon cake has the advantages that the ham and nut moon cake is low in fat and sugar, and the wrapper and the stuffing are not liable to separation and firm in combination. In addition, the preparation method disclosed by the invention has the advantage that the wrapper and the stuffing are combined more firmly.

The invention provides diacetyl tartaric acid ester of mono(di)glyceride fried bread stick bulking agents. The diacetyl tartaric acid ester of mono(di)glyceride fried bread stick bulking agents are characterized in that the fried bread stick bulking agents include, by weight, 10-20 parts of diacetyl tartaric acid ester of mono(di)glyceride, 30-50 parts of sodium bicarbonate, 15-26 parts of octadecyl amine acetate, 1-2 parts of sodium benzylnaphtthalene sulfonate, 1-2 parts of polyethylene wax, 1-2 parts of chlorinated paraffin, 1-2 parts of lecithin, 1-2 parts of calcium chloride, 1-2 parts of sodium polyacrylate, 1-2 parts of ammonium chloride, 1-2 parts of alkyl phosphoric acid sodium salt, 1-2 parts of halogen phosphate and 1-2 parts of alkyl polyoxyethylene ether. The diacetyl tartaric acid ester of mono(di)glyceride fried bread stick bulking agents have the advantages that raw materials are easy to get, and the bulking agents are low in cost, free of aluminum, friendly to environment, convenient to use and good in effect.

The invention provides a small cake containing tomatoes and frozen bean curds. The small cake is prepared from weak strength flour of wheat, tremella powder, walnut oil, tomatoes, frozen bean curds, eggs, salt, stevioside, fish gelatin, star anise, fennel seeds, cinnamon, black pepper, nutmeg, twolobed officinal magnolia bark, cumin, rhizoma kaempferiae, black cardamon, hot pepper, galangal, rhizoma atractylodis macrocephalae, lactic acid bacteria, yeast and lysozyme. The small cake containing tomatoes and frozen bean curds is low-fat and low-sugar, is suitable for scale production, and has the advantages of having intense fragrance, being slightly sour, tasty and refreshing, having a moderate salinity, being golden yellow in color, being mellow and delicious, being nutritionally balanced and being easy to digest; tomatoes, frozen bean curds, spices and vegetable oil are mixed, so that the nutrients are well-balanced; after being baked at high temperature for a short time, the small cake has intense, harmonious and lasting fragrance, is crispy outside and tender inside, and is high in nutrient content; the surface of the small cake is provided with lysozyme as a protective agent, so that the effects of bacterium resistance and disinfection are achieved and the shelf life is prolonged; the small cake contains no cane sugar and additives and contains walnut oil, and thus is nutritional, safe and healthful and can be eaten by any population in quantity.

The invention discloses a lily fresh flower cake comprising following materials in parts by weight: 40 to 50 parts of stone milled flour, 20 to 30 parts of lily, 10 to 20 parts of highland barley, 10 to 20 parts of raisins, 5 to 10 parts of buckwheat, 1 to 5 parts of honey and 1 to 5 parts of peanut. The stone milled flour, lilies, highland barley, raisins, buckwheat, honey and peanuts are mixed to make the lily fresh flower cakes which have good nutritional value and the unique fragrance of lily makes the cakes have better taste.

The invention relates to a method for improving the elastic modulus of waxy barley leavened bread by using lipase, and belongs to the technical field of food processing. Waxy barley flour, high-gluten wheat flour, granulated sugar, yeast and lipase are added into a stirring cylinder and uniformly mixed; ice water is added into the stirring cylinder, and the mixture is continuously stirred until a gluten film of dough is formed; salt and shortening are added, the mixture is continuously stirred until an uniform and transparent thin film is formed; the dough is taken out and allowed to stand still, cut, rounded, leaved to rise and baked, and finally finished products of the bread can be produced. The waxy barley flour is used as the raw material to increase the nutrition of the products, the lipase is added into the waxy barley flour dough to increase the strength, the extensibility and the elasticity of the waxy barley flour dough, and increase the specific volume of the finished products. The lipase's emulsifying property and the complexing property with amylose are utilized to improve the elasticity and the leavening stability of the waxy barley flour dough and delay the aging of starch, so as to furthermore improve the texture and the taste of the finished products and obtain the waxy barley leavened bread with uniform and fine internal structure and stable shelf life.

The invention belongs to the technical field of food processing and particularly relates to a low-sugar spinach nori biscuit and a manufacturing method. The low-sugar spinach nori biscuit comprises, by weight, 30%-35% of oat powders, 10%-15% of spinach juice, 5%-10% of nori, 2%-5% of eggs, 6%-9% of table salt, 2%-4% of white sugar, 4%-6% of butter, 1%-3% of soda and the balance milk. The low-sugar spinach nori biscuit is rich in nutritional ingredients of various B vitamins, beta carotene, vitamin B6, folic acid, iron, potassium and the like, crispy and low in sugar content, and serves as the best choice for healthy diet of people.

The invention provides Chinese wolfberry leaf and paste juice stuffing with health care functions such as clearing away heat and toxic material, tonifying liver and kidney and the like, solving the problem that traditional cake stuffing easily causes internal dysphoria after being eaten. The invention adopts the technical scheme that the Chinese wolfberry leaf and paste juice stuffing comprises the following components in part by weight: 20-300 parts of main ingredient, 10-50 parts of oil, 10-200 parts of sugar and 30-200 parts of Chinese wolfberry leaf, wherein the main ingredient is prepared by combining one or more of barbecued pork, sausage, sugaring flat, taro, apricot kernel, olive nut, peach kernel, sesame, peanut, yolk, roasted goose, winter mushroom, iced meat, white gourd, dried shrimps, abalone, shark fin, alligator meat, dried scallop, shredded coconut, olive kernel, tangerine cake, shredded coconut stuffing, winter melon pasty, date jam, red bean paste, kidney bean paste, soybean paste, pumpkin stuffing and the like. According to the Chinese wolfberry leaf and paste juice stuffing disclosed by the invention, the defect that traditional cake stuffing easily causes internal dysphoria after being eaten is effectively overcome. The Chinese wolfberry leaf and paste juice stuffing has the functions of clearing away heat and toxic material, promoting the production of body fluid to quench thirst and tonifying liver and kidney and is suitable for consumers.

The invention discloses a method for making a cake sponge. Conventional chemical preservative is replaced by natural lantibiotic class antimicrobial peptides, and therefore the goods shelf life of the cake sponge is prolonged to be 60 hours or longer, and on-site processing of a cake for jubilation is achieved, and the cake can be sold immediately after an order is made. The specific making method includes the steps of adding the lantibiotic class antimicrobial peptides accounting for 0.7 mg/g to 2.0 mg/g of the total weight of raw materials to ingredients of the cake sponge, adding the lantibiotic class antimicrobial peptides in the process of evenly stirring the ingredients, conducting baking according to a conventional method, and cooling and storing the cake sponge.

The invention provides white tea crispy cakes and a making method thereof, and belongs to the technical field of food making. The making method comprises the following steps of A, performing early-stage preparation: (1) performing blending to obtain water-oiled crusts; (2) performing blending to obtain shortening; and (3) making fillings; B, wrapping the shortening: separately weighing the water-oiled crusts and the shortening, wrapping the shortening with the water-oiled crusts, rolling dough with a rolling pin until rectangular dough sheets are obtained, performing folding twice, and enabling the folded dough to be placed for 15 minutes so that the dough is loose; C, making crispy crusts: rolling the dough once again to obtain thin rectangular dough sheets, and performing extrusion witha circular mold to obtain small dough sheets of which the diameters are 4 centimeters; D, wrapping the fillings: adding the made fillings to the small dough sheets, folding the small dough sheets in halves, and tightly pinching edges; E, performing shaping: arraying raw white tea crispy cake blanks in a baking pan, and performing brushing with egg liquid; and F, performing roasting. The inventiondevelops a new tea food.

The invention discloses a wrapped type cake and a food bearing seat thereof, wherein the food bearing seat is a thin-wall plastic integrated piece which comprises a plurality of bearing units with the same structure and shape. A linear interval connecting part is arranged between the adjacent bearing units, and each bearing unit comprises a main barrel part and a connecting part. 2-8 limit pillars are circumferentially arranged on the inner wall of the main barrel part at equal interval angles. One side of each limit pillar at the inner wall is convex inwards. The connecting part is connected with the circumference of the upper end of the main barrel part. The wrapped type cake consists of inner filling and a wrapping layer, and the shape of the circumferential outer side of the wrapped type cake is corresponding to the shape of the inner wall of each bearing unit.

The invention discloses an extraction method for edible mushroom extract. The extraction method comprises the following steps: acceptance inspection of raw materials; pre-cooking; filtration; heatingand concentration: adding water into a filtered pre-cooked solution and carrying out slow heating at 50-66 DEG C until the mass percentage concentration of the extract is 30-35%; canning; basketing; sterilization; sealing; and can drying and warehousing. According to the invention, filtering, heating and concentration are carried out in a unique manner so as to ensure the nutritional ingredients of the pre-cooked edible mushroom solution and the purity of the edible mushroom extract; and edible mushroom foodstuffs, beverages, capsules and the like can be prepared from the extract, so the varieties of edible mushroom products are enriched, the added value of edible mushrooms is increased, and the requirements of consumers are met.