140results about "Food ingredient as humectant" patented technology

The present invention relates to a composition for the oral administration of beneficial microorganisms in a discrete dosage form, comprising about 10% to about 50% by weight of a starch component, about 25% to about 50% by weight of a sugar component, about 0-20% of a humectant component, and about 5% to about 25% by weight of water. The composition has a soft and chewy texture and water activity of about 0.60 to about 0.75.

The invention discloses a water-retaining agent for squid surimi. The water-retaining agent comprises the following components by weight: 3-5% of soy protein powder, 0.01-0.03% of transglutaminase, 3-5% of alga oligosaccharides, 0.5-1% of sodium caseinate, 1-3% of sodium gluconate, 1-1.5% of sorbitol, 1-3% sucrose esters, 0.1-0.3% of calcium chloride, and the balance of water. The water-retaining agent for squid surimi of the present invention uses readily available components at low cost, and is environment-friendly and secure; the components collaborate to effectively prevent freezing denaturation of squid surimi protein, reduce loss of thawed squid surimi juice, and improve adhesive properties and frozen quality of squid surimi; therefore, the water-retaining agent is worthy of popularization and application in refrigeration processing of squid surimi. The present invention also discloses a preparation method of the water-retaining agent for squid surimi; and the method has simple steps, less investment in equipment, and strong operability, and is applicable to industrial production.

The invention discloses spleen and stomach strengthening sticky rice balls. The spleen and stomach strengthening sticky rice balls are prepared from the following raw materials in parts by weight: 190-210 parts of sticky rice, 30-45 parts of coix seed, 40-55 parts of oat, 10-15 parts of black rice, 20-25 parts of purple sweet potatoes, 85-95 parts of bananas, 25-35 parts of pumpkins, 45-55 parts of Chinese yam, 30-40 parts of chestnuts, 5-10 parts of raisin, 10-15 parts of dried Chinese data, 75-85 parts of sesame, 5-10 parts of pinenut kernels, 5-10 parts of hazelnut kernels, 40-50 parts of rock candy, 5-10 parts of hawthorn, 5-10 parts of liquorice, 2-4 parts of dried tangerine or orange peel, 2-5 parts of Poria cocos, 0.3-0.6 part of pectin, 0.2-0.6 part of curdlan, 70-80 parts of malt syrup, 50-60 parts of milk, 15-20 parts of honey, and 95-100 parts of water. The invention also discloses a preparation method of the spleen and stomach strengthening sticky rice balls.

The invention discloses a fresh-keeping liquid for fresh cut fruits and vegetables. The fresh-keeping liquid is prepared by compounding lactobacillus plantarum, carbon dots, ascorbic acid, citric acid, disodium ethylene diamine tetraacetate, glycerol and calcium propionate. According to the fresh-keeping liquid, the lactobacillus plantarum and the carbon dots are combined for fresh keeping of the fresh cut fruits and vegetables for the first time, the capability of lactic acid bacteria to inhibit the growth of spoilage bacteria and pathogenic bacteria is fully exerted, abundant radicals on the surfaces of the carbon dots are utilized, the water solubility, the reducibility and the antibacterial activity are good, the permeation effect on plant cells is enhanced, and the technical effects of synergistic bacteriostasis, sterilization and enzyme activity inhibition are achieved. All raw materials involved in a formula of the fresh-keeping liquid are of the food grade, the fresh cut fruits and vegetables can be directly eaten after being soaked in the fresh-keeping liquid, and the taste of the fresh cut fruits and vegetables cannot be adversely influenced. A preparation process is simple, the fresh-keeping effect is excellent, and the shelf life of the fresh cut fruits and vegetables can be prolonged to 12-15 days after the fruits and the vegetables are soaked in the fresh-keeping liquid and stored at the low temperature.

The invention discloses a fish quality maintaining and conditioning processing method. The fish quality maintaining and conditioning processing method comprises the steps of live fish pretreatment, fish body pretreatment, pulse-type breathing tumbling and coating film-fixing of the surface of fish, fish packaging, and freezing and refrigeration, wherein pretreatment comprises color development ofmyohemoglobin and stress contraction of myofibrils. According to the fish quality maintaining and conditioning processing method, the color and luster of the fish and the toughness of the myofibrils can be improved well, and the way is paid for a subsequent technology; and in pulse-type breathing tumbling and coating film-fixing of the surface of the fish, vacuum tumbling, a carrageenan and potassium chloride gelation reaction and a trehalose and polyphosphate anti-protein freezing denaturation treatment technology are adopted for pickling. Through the two steps, the purposes of improving theflavor and prolonging the shelf period by freezing the fish can be achieved, and the demands of consumers are more met; and the fish quality maintaining and conditioning processing method is easy tooperate, the fish product quality is high, and the edible flavor is excellent.

The invention discloses a compound sausage water-retaining agent. The compound sausage water-retaining agent is prepared from 25-35% of konjac glucomannan, 15-20% of k-type carrageenan, 10-25% of l-type carrageenan, 5-10% of KCl, 7-10% of NaCl and 15-25% of maltodextrin. A compounding method of the compound sausage water-retaining agent comprises the following steps of 1, putting the raw materialsby mass into a conical mixer for mixed processing in sequence; 2, after the raw materials are mixed for 5-15 min, discharging, by mass, 5-10% of a mixture from a bottom valve of the conical mixer, then putting the mixture into the conical mixer, and conducting mixed processing while discharging is conducted; 3, repeating the operations of step 2 twice; 4, continuing to mix the materials for 10-20min to prepare the compound sausage water-retaining agent. The compound sausage water-retaining agent has the advantages that a sausage product has elasticity, chewiness, tenderness and juiciness anddoes not get dehydrated, does not generate oil and keeps a good shape in the heating processes of cooking, baking, deep-frying, frying and the like; the quality of the sausage product is significantly improved, and the stability of the sausage product within the shelf date is improved.

The invention discloses a fish flesh fragrance-locking, taste-controlling, and flavor-improving method, which comprises following steps: fish preprocessing, pulse type breathing rolling and fish fleshsurface coating-fixing, fish packing, freezing, and storing. In the pulse type breathing rolling and fish flesh surface coating-fixing, vacuum rolling is adopted, carrageenan and potassium chloride gel carry out reactions, trehalose and sodium polyphosphate are used to resist the freeze denaturation of proteins; and perilla, black tea, and ginger powder are used to carry out pickling to enhance the fragrance and remove the fishy smell. The flavor and elasticity of fish flesh are largely improved by the steps mentioned above, the quality of fish flesh is guaranteed, at the same time, the shelflife is prolonged, the needs of consumers are better satisfied, the operation is simple, the fish flesh quality is high, and the taste is good.