4 results about "Baked goods" patented technology

The invention discloses a detection method of 2-methylimidazole and 4-methylimidazole in baked food. A mixed solution of trichloroacetic acid and methyl alcohol is added to a baked food sample to make protein, colloid and other impurities subside, supersonic extraction is conducted, a solution to be detected is obtained through centrifugation and filtering, a CAPCELL CR (1:4) chromatographic column (5 microns, 2.0 mm*150 mm) is adopted for separation, and the 2-methylimidazole and the 4-methylimidazole are subjected to qualitative and quantitative analysis through an isotope dilution ultra high performance liquid chromatography tandem mass spectrometry method. The method is free of solid phase extraction and other complex sample pre-processing procedures, three types of isomeride of the methylimidazole can be effectively separated, the ion inhibition effect is effectively lowered, sensitivity is improved, and the detection method has the advantages of being low in detection limit and good in accuracy.

A method for the continuous production of sandwich baked goods having a high volume of filler includes conveying a bottom base cake, detecting the position of the base cake, and extruding a filler through a die aperture to form a ribbon in response to the detection of the position of the bottom base cake. In response to detection of the base cake, a signal or timing mechanism may activate a guillotine knife or blade to open the die aperture to allow filler to be deposited on the bottom base cake and to close the die aperture to sever or cut the ribbon to a predetermined dimension. The severing prevents further flow of the filler through the die aperture until the next bottom base cake is detected and the die aperture is again opened to allow filler to be deposited on the next bottom base cake.

The invention discloses pepper salt whole quinoa flour stuffing and a preparation method of the stuffing. The preparation method comprises the steps of: (1) crushing and treating quinoa with an 80-mesh sieve and crushing bran till a particle size is less than 10 micrometers, (2) backfilling the bran into flour to prepare whole quinoa flour, (3) uniform stirring 950-1150 parts by weight of whole quinoa flour and 180-220 parts by weight of oat flour, (4) heating 650-750 parts by weight of salad oil, pouring the flour uniformly stirred in the step (3) into the oil, performing stir-frying until cooked, and pouring out for cooling to a room temperature, and (5) adding 18-23 parts by weight of D-mannitol, 860-950 parts by weight of white bean paste, 80-100 parts by weight of filiform meat floss,240-340 parts by weight of fructose syrup, 270-350 parts by weight of white granulated sugar, 18-24 parts by weight of salt, 90-160 parts by weight of orange dices, 60-85 parts by weight of raisins,80-100 parts by weight of cranberry, 40-60 parts by weight of wine soaked rose petals and 70-80 parts by weight of wine for soaking the rose petals for uniform stirring to form the stuffing. A quinoaprocessed product type is enriched, and a method is provided for an application of the quinoa in baked food.