55results about "Dough treatment" patented technology

A plasma reactor for processing a workpiece includes a reactor enclosure defining a processing chamber, a base within the chamber for supporting the workpiece during processing thereof, a semiconductor window electrode overlying the base, a gas inlet system for admitting a plasma precursor gas into the chamber, an electrical terminal coupled to the semiconductor window electrode, an inductive antenna adjacent one side of the semiconductor window electrode opposite the base for coupling power into the interior of said chamber through the semiconductor window electrode.

The invention relates to the field of food processing, and discloses a frozen dough improver, frozen dough with the same, and a preparing method and application. The improver comprises, by mass, 80-96.5% of trehalose, 0.5-2.5% of xanthan gum, 0.5-2% ofsodium carboxymethylcellulose and 2-8% of sodium dihydrogen phosphate. The frozen dough comprises 90-110 parts of flour, 8-12 parts of cane sugar, 0.8-1.5 parts of yeast, 0.8-1.2 parts of baking powder, 0.8-1.2 parts of shotening, 2-7 parts of the improver and 45-55 parts of water. The improver can protect the activity of the yeast in the frozendough, improve the flowability of the dough and make the surface of a steamed bun prepared from the frozen dough frozen at a low temperature high in smoothness; the steamed bun cooked after the frozendough with the improver prepared from the preparing method is stored is soft in taste, large in size, smooth in surface and long in shelf life and meets the requirements for steamed bun quality in the south of China.

A solid co-crystallized monoglyceride and fatty acid lactylate emulsifier and starch-complexing agent is provided in which a saturated monoglyceride and a fatty acid lactylate salt are completed to produce a homogenous composition, and then cooled and solidified under conditions forming discrete co-crystallized stable emulsifier particles having a differential scanning calorimeter (DSC) defined melting point of no more than about 60° C. Saturated monoglycerides are functional only after the temperature thereof has been increased to their Krafft temperature of about 60° C. Previously, it has been necessary to pre-hydrate monoglycerides to make them functional when added to bread doughs and batter formulations at conventional commercial baking temperatures of about 70° F. to about 80° F. The co-crystallized monoglyceride and fatty acid lactylate combination of this invention is fully functional without pre-hydration when incorporated in starch bearing dough and batter products at normal commercial baking temperatures.

The invention discloses a diet biscuit. The diet biscuit comprises codonopsis pilosula, astragalus mongholicus, roots of bidentate achyranthes, plantain herb, capsella bursa-pastoris, houttuynia cordata, portulaca oleracea, bamboo leaves, fennel, orange peels, hot pepper, frosted folium mori, poria cocos, pseudo-ginseng, zanthoxylum bungeanum, pumpkins, sweet potatoes, kelp, ginger, soybeans, sesame, cinnamon, celery, sticky rice, non-glutinous rice, wheat, millet, corn, pork and beef. The method for making the diet biscuit comprises the steps that the codonopsis pilosula, the astragalus mongholicus, the roots of bidentate achyranthes, the plantain herb, the capsella bursa-pastoris, the houttuynia cordata, the portulaca oleracea, the bamboo leaves, the frosted folium mori, the poria cocos, the pseudo-ginseng, the fennel, the zanthoxylum bungeanum, the ginger and the cinnamon are decocted, thick juice is obtained for use, the pumpkins, the sweet potatoes, the kelp, the soybeans, the sesame, the celery, the pork, the beef, the orange peels and the hot pepper are smashed and steamed, the sticky rice, the non-glutinous rice, the wheat, the millet and the corn are smashed and then fermented, all the obtained materials are mixed and made to be in a biscuit shape, and then the diet biscuit is obtained after baking.

The specification discloses a method and apparatus for irradiating foodstuffs. The method comprises the step of exposing a foodstuff to be irradiated to x-rays having energies selected exclusively from the range of below approximately 250 KeV, for a period of time and at at least a first intensity sufficient to provide a desired dose of radiation to the foodstuff. The inventive apparatus comprises, in a first embodiment, a conduit adapted for the movement therethrough of a foodstuff to be irradiated, the conduit having a passageway defined between inlet and outlet ends thereof; means for moving the product to be irradiated through the conduit at at least a first velocity; and at least one x-ray tube disposed within the conduit passageway between the inlet and outlet ends in the path of travel of the foodstuff to be irradiated, the at least one x-ray tube being selectively capable of generating x-rays having energies exclusively in the range of below approximately 250 KeV. According to an alternative embodiment, the apparatus comprises the aforesaid conduit and means for moving the foodstuff to be irradiated, while providing at least one x-ray tube positioned substantially external of the conduit and arranged so that an x-ray beam emitted by the at least one x-ray tube is propagated substantially in a direction that is perpendicular to the path of travel of the foodstuff to be irradiated through the passageway. The at least one x-ray tube is selectively capable of generating x-rays having energies exclusively in the range of below approximately 250 KeV.

The invention discloses health-care life-prolonging noodles, prepared by using tuckahoe, Chinese yam, coix seed, polygonatum, corn, platycodon, soybean, burdock, ginsengenin and wheat as the raw materials, cleaning, drying, pulverizing with 200 mesh screen and mixing uniformly. The invention is characterized in that the medicine and food dual-purpose component is made into the flour, then producing various foods which has the disease-preventing and health-care integrated function and the antiaging, life-prolonging, atherosclerosis-preventing, hypoglycemic, antilipemic and antitumor efficacy, can enhance the body immunity remarkably, and are suitable for the patents suffering from weak body, inappetency and the like, and suitable for the old and children.

Disclosed is a substance capable of promoting the repair of a fractured part in a fracture caused by an external force, fatigue or a disease. Also disclosed is a method for producing the substance. Further disclosed is a product capable of promoting the repair of a fracture, such as a food, a beverage and a feed, which comprises the fracture repair promoter. Specifically disclosed is a fracture repair promoter comprising, as an active ingredient, a fraction containing a milk-derived basic protein. In the promoter, the fraction containing the milk-derived basic protein is produced by contacting milk or a milk-derived raw material with a cation exchange resin to cause the adsorption of the basic protein on the cation exchange resin and eluting a fraction adsorbed on the resin by means of an eluent having a salt concentration of 0.1 to 1.0 M.

The invention relates to the field of food, in particular to a composite fruit and vegetable composition, a preparation method of the composite fruit and vegetable composition, and prepared food. The composite fruit and vegetable composition comprises active ingredients and auxiliary materials, wherein the active ingredients comprise 30 to 40 parts of composite fruit and vegetable powder, 0.3 to 1 part of fruit and vegetable enzyme powder and 1 to 2 parts of konjac powder in parts by weight. The active ingredients of the composite fruit and vegetable composition provided by the invention comprise the composite fruit and vegetable powder, the fruit and vegetable enzyme powder and the konjac powder. All ingredients are matched in a cooperated way; the obtained composite fruit and vegetable composition is full-nutrition food with full nutrition; after the eating, the benefits to human bodies are realized. The preparation method of the composite fruit and vegetable composition provided by the invention has the advantages that the method is simple; the implementation is easy; each ingredient is not damaged; the active ingredients of all ingredients are remained as much as possible; the distribution of all ingredients is uniform; the large-scale production is facilitated; good foundation is provided for the popularized eating of the composite fruit and vegetable composition.

The present invention relates to shortening compositions having reduced trans-fatty acids and methods of making the same. Such a shortening composition may include, for example, a mixture of a hard fat and a liquid oil, wherein the liquid oil is a monounsaturated oil. The shortening compositions may be used to make various food products.

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 invention discloses a high-protein cake rich in insoluble dietary fiber and a preparation method of the high-protein cake. A formula comprises components in parts by mass as follows: 15-25 parts of insoluble dietary fiber, 15-25 parts of sugar alcohol, 10-20 parts of concentrated whey protein, 10-20 parts of refined coconut oil, 10-18 parts of eggs, 5-15 parts of functional oligosaccharide, 5-10 parts of almond powder, 5-10 parts of yogurt powder, 5-10 parts of dried cranberries and 0.2-0.8 part of sodium bicarbonate. The preparation method comprises the steps as follows: pretreatment of the insoluble dietary fiber, staged mixing, molding, baking and cooling. The high-protein cake rich in insoluble dietary fiber contains balanced nutrients, has good taste and low glycemic index, is suitable for obesity and hyperglycemia groups and has meal replacement and weight losing effects; and the high-protein cake rich in insoluble dietary fiber can promote intestinal gurgling, clear intestinal garbage and proliferate intestinal beneficial florae so as to regulate intestinal microenvironments, improve intestinal functions and control common gastrointestinal discomfort problems in the weight losing process.

The invention discloses a black tea meal replacing cookie with intestine and stomach coordinating and slimming and shaping functions. The black tea meal replacing cookie is mainly prepared through the following raw materials in parts by weight: 20-50 parts of flour, 1-10 parts of green bean flour, 1-20 parts of soybean meal, 10-20 parts of anhydrous butter, 1-20 parts of egg, 1-10 parts of white sugar, 1-10 parts of fructo-oligosaccharide, 0.1-0.5 part of sodium bicarbonate, 0.1-2 parts of lemon peel dietary fiber, 1-10 parts of wheat bran dietary fiber, 1-5 parts of collagen, 1-10 parts of whey protein, 0.1-0.5 part of soybean lecithin, 0.1-0.5 part of sodium chloride, 1-10 parts of black tea, 1-10 parts of rivier giantarum rhizome, 1-5 parts of radix adenophorae, and 1-5 parts of coix seeds. The a black tea meal replacing cookie has the dual functions of slimming and shaping and intestine and stomach coordinating.

A dough and bread improving composition comprising an enzyme having galactose oxidase activity and an oxidizable substrate for this enzyme and/or an enzyme which is capable of converting a compound, e.g. a galactose-containing compound into a substrate for the enzyme having galactose oxidase activity.

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 discloses qi-tonifying health care bread and a making method thereof. The qi-tonifying health care bread and the making method thereof have the advantages that food materials such as ginseng, roasted rhizoma atractylodis macrocephalae, white poria cocos and honey-fried licorice roots which achieve homology of medicine and food and health care and have the effect of tonifying qi are added; mineral substances and vitamins which have the effects of increasing nutrition and improving the health care effect are added; dried Chinese dates, dried longan pulp and dried litchi fruit are added to increase nutrition, cover the drug smell, improve the health care effect and enlarge application of the dried fruits in the bread; L-lysine is added to increase the nutrition and increase the protein use rate; vital gluten, a dough composite modifier and seasoning spices are added to compensate the bread quality decline caused by addition of the raw materials, and the protein content is greatly increased by means of the vital gluten; different technology processing such as cutting into pieces or crushing into powder is conducted on partial raw materials according to the different characteristics of the raw materials. The made product accords with a current bread criterion and has the advantages of being rich in nutrition, high in protein use ratio and capable of tonifying qi.

The invention relates to a quickly frozen steamed bun raw product and a production method thereof, belonging to the technical field of food processing. Wheat flour, Yanshan yeast, aluminum-free baking powder, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sugar ester, glycerol, locust bean gum, artemisia gum, carboxymethylcellulose, guar gum, wheat gluten, wheat starch, or corn starch, or potato starch or rice starch are put in a mixing tank, are slowly agitated and are evenly mixed, water is added in the mixture and the obtained mixture is agitated into dough at medium-speed; the dough is pressed and formed, the obtained dough is quickly frozen after the bough is pre-fermented and cooled or the obtained dough is directly and quickly frozen, and the obtained dough is frozen for future use; and when in use, the dough is directly steamed only to obtain fresh bun products, and for dough not pre-fermented,pre-fermentation is required before steaming. The invention has the advantages that the traditional manual workshop production of the steamed bun is shifted to industrial production in an accelerating way, the product quality, the safety and the convenience are improved, the flavor loss caused by repetitive steaming is avoided and the energy is saved when compared with the steamed bun products quickly frozen after steaming.

The invention discloses instant crispy pumpkin patches and a preparation method thereof. The instant crispy pumpkin patches are prepared through the following raw materials in parts by mass: 500 parts of wheat powder, 50 to 100 parts of pumpkin without peel and flesh, 10 to 15 parts of pumpkin seeds, 40 to 60 parts of white sugar, 1 to 2 parts of table salt, and 5 to 8 parts of honey. The preparation method comprises the following steps: 1, steaming pumpkin, removing stalks with a filter screen to obtain pumpkin puree, adding water, and uniformly mixing to obtain a pumpkin puree mixed solution; 2, baking pumpkin seeds until ripping, and then crushing to reach the size like rice grains; 3, mixing and uniformly agitating raw materials, preparing paste, and then pressing into various small patches; 4, preparing iced flavored-water containing quality white sugar and table salt; 5, cooking the small patches, transferring to the iced flavored-water to completely cool, dipping in honey after completely cooling, then baking in a high-vacuum oven at temperature of 80 to 100 DEG C until showing faint yellow, and thus obtaining the crispy pumpkin patches. The instant crispy pumpkin patches have the advantages of being nutritional, healthy, instant to eat, and convenient.

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 composition for preserving leafy produce comprises sodium hypochlorite in combination with a phosphate salt. The process comprises exposing leafy produce to the composition, drying the composition, and storing the composition at reduced temperatures.

The present invention discloses an ancient-method flower cake and a preparation method thereof. The preparation method of the ancient-method flower cake comprises the following steps: (1) preparing awater-oil wrapper; (2) preparing an oil core; (3) preparing a wrapper material; (4) preparing flower stuffing; and (5) preparing the flower cake. According to the ancient-method flower cake and the preparation method thereof, fresh rose flowers are adopted, the nutrient substances of the rose flowers are better reserved after pretreatment, no food additive is added in the preparation process, andthe preparation method is simple. The prepared ancient-method flower cake is fine in mouth feel, fresh in taste, and sweet but not greasy, has obvious flower fragrance, and has high nutritional valueand health-preserving and health-care effects.

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.