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7157results about "Food ingredient as mouthfeel improving agent" patented technology
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Enteromorpha potato chips and processing method thereof
InactiveCN105795395AGuaranteed qualityReduce moisture contentFood ingredient as taste affecting agentFood ingredient as mouthfeel improving agentMonosodium glutamateHazardous substance
The invention relates to the field of food, in particular to enteromorpha potato chips and a processing method thereof.The potato chips are full of seafood flavor, tasty in sour and sweet taste and slightly salty.The potato chips are golden matched with emerald green, and the color is very attractive and promotes appetite.The potato chips are unique in flavor, and have rich enteromorpha fresh flavor, and with the aromatic odor of orange juice, the potato chips can enable people to be full of energy and enhance appetite.Crisping of the potato chips is matched with flexibility of syrup, softness and hardness of the crisping sense are combined, and innovation and interest are added.The potato chips are safe and healthy, aginomoto and other hazardous substances are not added, and all indexes of enteromorpha powder conform to national safety standards.The potato chips are abundant in nutrition, and malnutrition, obesity and hazardous substance intake and other negative health problems caused when people eat a large number of potato chips are relieved.The potato chips have the healthcare function.
Owner:SHANGHAI OCEAN UNIV
Selenium-enriched suaeda salsa nutritional health-care fine dried noodles and production technology thereof
PendingCN106578918AReddish colorEasy to shapeYeast food ingredientsFood ingredient as taste affecting agentAdditive ingredientFried noodles
Owner:QINGDAO JIARUI BIOLOGICAL TECH
Half-dry rice noodle and preparation method thereof
ActiveCN105410624AMuscular strengthGood elasticityFood ingredient as mouthfeel improving agentLoss ratePowder mixture
The invention discloses a half-dry rice noodle and a preparation method thereof. The half-dry rice noodle comprises the following raw materials: rice, a starch mixture, a fresh fruit and vegetable paste mixture and a fruit and vegetable powder mixture and is prepared by the following steps of fermentation and preprocessing of the rice, mixing of all raw materials, twin-screw extrusion forming, aging, re-steaming, washing and cutting oof noodles, measuring and packing, post-sterilization, cooling and the like. The half-dry rice noodle prepared by the invention has the advantages of smooth and bright appearance, strong gluten power, good elasticity, natural flavor, long shelf time, clear finished product soup and the like, the breaking rate is controlled to be lower than 2%, and the loss rate of cooking is controlled to be lower than 4%. According to the half-dry rice noodle and the preparation method thereof, the problem of the existing rice noodle of single nutrition is solved; the ingredients rich in protein and vitamins are added in the formula, so that the product has comprehensive nutrients; in addition, any preservative, brightening agent and thickening agent are not added in the product, so that the product prepared by the preparation method has excellent taste and is nutrient and healthy.
Owner:GAEA GEM RICE
Fat emulsion providing improved health and taste characteristics in food
InactiveUS20120053251A1Low in fatHigh emulsionBiocideEdible oils/fats with reduced calorie/fat contentFiberAntioxidant
The embodiments relate to fat emulsion structures based on both an aqueous and non-aqueous glycerin component as the primary aqueous component in which the fat emulsion can create a wide range of viscosities that mimic fat structures similar to cream, or all the way to hardened fat structures like Trans Fat. The fat emulsion can be added to a wide group of foods that use a monosaccharide or disaccharide as the basis for its sweetener component, can lower the sugar content of foods, can improve mouth feel while lowering the fat content in high fat foods, can add a balance of dietary fats and fiber to foods, and can add antioxidant content to food products.
Owner:ANTIOXIDANT SUPERFOODS
Preparation method of agaric ferment
ActiveCN103549385AWide range of usesSimple processMulti-step food processesFood ingredient as taste affecting agentAgaricSterile water
The invention discloses a preparation method of agaric ferment. The preparation method adopts the following components in parts by weight and a technical process; the components are mainly as follows: 2-10 parts of dry agaric, 40-100 parts of sugars and 200-500 parts of sterile water. The technical process is as follows: (1), soaking and re-watering the dry agaric; (2), draining off after flushing; (3), cutting the agaric into pieces; (4), spacing and layering the agaric pieces and the sugars to be placed into a fermentation barrel, wherein adding amount of the sugars is 20-60 parts; and adding 50-200 parts of the sterile water; (5), naturally fermenting under the normal temperature, stirring once every day, and releasing gases for 3-5 times during the period; (6), naturally fermenting for over 45 days to obtain primary fermentation agaric ferment liquor; (7), adding 20-40 parts of sugars and 50-150 parts of the sterile water for secondary natural fermentation for over 30 days after grinding the agaric pieces into a thick liquid; and (8), combining the twice fermentation liquor, homogenizing and standing for over 10 days to obtain the agaric ferment.
Owner:天津市星河系科技有限公司
Probiotics solid beverage for improving gastrointestinal tract and immunity and preparation method thereof
InactiveCN105454966AProlong survival timeGreat tasteFood ingredient as mouthfeel improving agentBeta-glucanGastrointestinal tract
The invention provides a formula and a corresponding preparation method of a probiotics solid beverage with probiotics micro-capsule powder, prebiotics, bovine colostrum powder and yeast beta-glucan as raw materials. By means of special matching and selection of specific bacteria in probiotics micro-capsule powder, the prepared solid beverage is favorable for improvement of the gastrointestinal tract of a human body and is further favorable for improvement of immunity of a human body.
Owner:SUZHOU ZEDAXINGBANG MEDICAL TECH
A hot and spicy sauce and a preparation method thereof
InactiveCN104489614AKeep the tasteSwelling and looseningFood ingredient as taste affecting agentFood ingredient as flavour affecting agentFood flavoringsBroad beans
The present invention discloses a hot and spicy sauce and a preparation method thereof, and belongs to the field of food seasoning technology. The preparation method comprises the following main steps: preparing each raw material according to characteristics of the raw materials, heating siritch to 180-200 DEG C, adding ginger and garlic into the siritch, sauting the ginger and garlic until fragrant, adding thick broad-bean sauce into the mixture, maintaining product temperature at about 95 DEG C and stir-frying the mixture for 3-6 minutes, frying the mixture with pepper, shii-take and chilli paste, edible fungus and diced tofu for about 10 minutes, adding inspissated juice of Chinese wolfberry, red date and apple, spice material and soy sauce into the mixture, frying the mixture for additional 5 minutes at a product temperature of about 95 DEG C, adding salt, edible fungus powder, crushed peanut and sesame, continuing frying the mixture for 5 minutes, adding zanthorylum oil, stopping the fire, and maintaining product temperature at above 65 DEG C for hot filling. The hot and spicy sauce prepared in accordance with the above-mentioned preparation method is rich in nutrition, beautiful, ruddy and shiny in color, rich in gloss, salty and spicy and natural in taste, harmonious in fragrance, and crispy and chewy in taste.
Owner:湖南辣啦食品科技有限公司
Chocolate composition, coating layer and preparation method thereof and frozen drink coated with the coating layer
The present invention discloses a chocolate composition, a coating layer and a preparation method thereof and frozen drink coated with the coating layer. The chocolate composition is prepared by a combined use of oil and an emulsifier at a specific ratio, reduces viscosity, improves fluidity of slurry, finally improves uniformity of coating of the chocolate coating layer, can flexibly adjust thickness of the chocolate coating layer, can prepare the chocolate coating layer of 2 mm or more, and can also prepare the chocolate coating layer with the thickness of 1 mm or less. At the same time, through combined cooperation and synergistic effects of a sweetener, edible oil, an emulsifier and chocolate at a specific ratio, the preparation method also avoids problems of cracking, material discharging and waxing feeling problems caused by too thin thickness of the chocolate coating layer, improves coating effects of the chocolate coating layer, and also improves taste and mouthfeel of the chocolate coating layer.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Production method of staple food vermicelli for diabetic population
ActiveCN105520052AImprove digestion and absorption rateImprove processing qualityFood ingredient as taste affecting agentFood ingredient as mouthfeel improving agentResistant starchGluten
The present invention provides a production method of staple food vermicelli for diabetic population, and the method is as follows: degreasing and ultra-finely grinding tartary buckwheat bran powder, mixing the tartary buckwheat bran powder with part of tartary buckwheat powder, then pre-cooking, then mixing with residual tartary buckwheat powder for preparing tartary buckwheat whole powder, and preparing vermicelli rich in the tartary buckwheat whole powder by formulation optimizing and vacuum flour mixing technology. The vermicelli rich in the tartary buckwheat whole powder comprises the following raw materials in parts by weight: 10 to 80 parts of the tartary buckwheat whole powder, 1 to 30 parts of hulless oat, 20 to 90 parts of wheat flour, 1 to 50 parts of resistant starch, 0.5 to 10 parts of high active gluten powder, 0.1 to 2.5 parts of edible salt, 0.1 to 0.5 part of edible colloid, 0.5 to 10 parts of starch and 0.1 to 0.2 part of dietary alkali. The vermicelli rich in the tartary buckwheat whole powder has the effects of significant control of rise in blood sugar after meals for type 2 diabetic patients, improvement of insulin sensitivity and reduction of insulin resistance, and can be used as a good staple food choice for the type 2 diabetic patients.
Owner:JIANGSU UNIV
Drink composition containing tea flower as well as preparation method and application of drink composition
The invention provides a drink composition containing tea flower, other plant extracts and water. The other plant extracts are selected from chrysanthemum, honeysuckle, lily, plumeria rubra, mesona chinensis, oat or fried oat, barley or fried barley, bamboo leaf flavonoid, ginseng, gynostemma pentaphylla, medlar, haematococcus pluvialis, houttuynia cordata and the like. The invention further provides a preparation method of the drink composition, as well as application of the drink composition in drinks for removing greasiness, clearing away heat and toxic materials, cooling and relieving summer-heat, protecting liver, protecting heart and cerebral vessels, reducing blood fat, reducing blood pressure and treating fatty liver. According to the drink composition provided by the invention, bitterness of the tea flower in a drink is better improved, and good mouthfeel of the drink is guaranteed; besides, beneficial functional nutritional ingredients in herbaceous plants and stability of the drink are improved, so that the quality of products is favorably improved.
Owner:王保红
Process for machining heat-clearing and detoxifying lemon flavored nuts
The invention discloses a process for machining heat-clearing and detoxifying lemon flavored nuts, which comprises steps: (1) nuts which are excellent in quality is selected and taken out to dry after being roasted; (2) the dried nuts are packed with syrup to dry; (3) the nuts which are packed with the syrup in the step (2) are put into an oven, and are dried after roasted, and bonded nuts are picked up; and (4) packing. Compared with the prior art, the process for machining the heat-clearing and detoxifying lemon flavored nuts enriches taste of nuts by adding extracting solutions of chrysanthemum, honeysuckle, puerarin, yam, poria cocos, mulberry leaves, centella asiatica, dandelion, lily, citrus, jujube, radix glycyrrhizae, siraitia grosvenorii and radix gentianae, and enhancing health effect of the nuts because the added extracts with natural ingredients have heat-clearing and detoxifying effects.
Owner:ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
Quinoa plant protein beverage and preparation method thereof
InactiveCN105725006AIncrease profitHigh in nutrientsSugar food ingredientsFood ingredient as thickening agentSoftened waterPolydextrose
The invention relates to a quinoa plant protein beverage, relates to a preparation method of the beverage, and belongs to the technical field of food beverages.The quinoa plant protein beverage is prepared from a quinoa product, polydextrose, a stabilizer, a sweetening agent and softened water; the quinoa product is a quinoa concentrated solution and / or quinoa powder and / or a quinoa fermentation solution, and the protein content in the quinoa plant protein beverage is not lower than 1.0 g / 100 g.Multiple modes of combining ultrasonic cleaning, enzymolysis, microwave assisted ultrasonic extraction and hot water extraction are adopted, the raw material utilization ratio and nutrient content of quinoa are effectively increased, and the quality is effectively improved; the food safety of the product is effectively guaranteed.A preserved strain lactobacillus plantarum CGMCC NO.11763 is adopted, the quinoa concentrated solution is partially fermented, the taste of the quinoa plant protein beverage is enriched, the digestion and absorption rate is increased, and probiotic factors are supplemented.
Owner:北京农品堂食品有限公司
Preparation method and application of lycium barbarum fermented and concentrated juice
InactiveCN103704557AGreat tasteAdd flavorFood thermal treatmentYeast food ingredientsMaillard reactionAdditive ingredient
The invention particularly discloses a preparation method and the application of lycium barbarum fermented and concentrated juice. The method comprises the following steps: fermenting lycium barbarum with beneficial compound lactobacillus; performing natural placement and fermentation under the conditions of controlled temperature and controlled time; filtering and centrifuging fermented juice at high speed to obtain lycium barbarum fermented juice; performing film evaporation and concentration under the reduced pressure to obtain a lycium barbarum fermented and concentrated juice product. Lycium barbarum fermented powder can be prepared by performing spray drying or freeze drying, crushing and screening on the lycium barbarum fermented and concentrated juice product. According to the method, the previous section of the fermentation process is the fermentation process of the beneficial compound lactobacillus, and the subsequent section of the fermentation process is the process of temperature-control natural fermentation, namely the Maillard reaction; by the combination of probiotics and natural fermentation, the prepared product is good in taste and flavor, has rich nutritional ingredients, and can be applied to products of wine, soft drinks, solid drinks, seasonings, food and health food.
Owner:徐州绿之野生物食品有限公司
High-calcium compound shrimp cake and producing method thereof
ActiveCN103610132ARich in nutrientsMeet health needsFood thermal treatmentFood coatingBiotechnologyMonosodium glutamate
The invention relates to a high-calcium compound shrimp cake and a producing method thereof. The high-calcium compound shrimp cake is prepared through carrying out low-temperature chopping and uniform stirring on an all-acete chinensis paste which is prepared through a high-precision waterproof pulverization technology and proportional minced fillet, chicken breast fillet, salt, vital gluten, diced fatty meat, potato starch, monosodium glutamate, disodium 5'-ribonucleotide, sugar, a water retention agent and a quality improver so as to obtain a cake core material, preparing the cake core material into a circular or elliptic shape through a forming machine, wrapping a layer of bread powder on the outside surface of the cake core, and after the shape of the obtained shrimp cake is finalized by quick-freezing, deep-frying the shrimp cake until the appearance of the shrimp cake is golden, so that the shrimp cake is obtained. The shrimp cake prepared by the producing method is golden in appearance, and fresh, tender and slightly crisp in taste, both has the delicate flavors of shrimps, and preserves various beneficial elements such as rich Ca, P, chitin and astaxanthin in shrimp shells, so that the shrimp cake accords with the demands of people on food nutrition, health, taste, and the like.
Owner:锦州笔架山食品有限公司
Composite starter for sourdough steamed buns as well as preparation method and steamed buns prepared by virtue of same
The invention relates to a composite starter for sourdough steamed buns. The composite starter is a composition of fermentation strains including saccharomyces cerevisiae, lactobacillus plantarum and lactobacillus brevis, wherein the bacterial number ratio of the saccharomyces cerevisiae to the lactobacillus plantarum to the lactobacillus brevis is (1 to 10): (1 to 5): 1. According to the composite starter for the sourdough steamed buns, which is disclosed by the invention, a strain is separated from the traditional sourdough, and a natural bacterium mixing system of the traditional starter is simulated, thus the traditional unique and abundant flavour can be given to the steamed buns, and the defect of insufficient flavour of the existing starter is made up; and the flavour and taste of the steamed buns can be improved, and the functions of increasing the nutritional value of the steamed buns and prolonging the shelf life of products are further realized due to the existence of lactic acid bacteria. The composite starter disclosed by the invention is simple in production procedures, the microbial inoculum is high in fermentation activity, and the steamed buns are stable in quality.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Health-care vinegar beverage with functions of reducing blood fat and blood sugar and production process of vinegar beverage
The invention discloses a functional health-care vinegar beverage using medicinal and edible Chinese medicinal herbs such as barbary wolfberry fruits, yams and hawthorns as raw materials and a production process of the vinegar beverage. The functional health-care vinegar beverage has the effects of engendering liquid and allaying thirst, reducing blood fat, resisting fatigue, relaxing the muscles and stimulating the blood circulation, resisting cancers, dispelling the effects of alcohol and protecting livers and the like, and has good effects, mouthfeel and merchandise properties. The production process has the advantages that 1. a solid and liquid fermentation coexistence process is adopted, so that the advantages of good flavor in solid fermentation and high yield, short production cycle, low labor intensity and good product hygiene in liquid fermentation are combined; 2. solid-liquid separation is not performed in the product fermentation process, so that the leaching time of active ingredients of the Chinese medicinal herbs is prolonged, and leaching of the active ingredients is accelerated through microbial fermentation; 3. the raw materials contain stevia rebaudiana which is a good natural sweetening agent and has the effect of reducing blood sugar, so the product is suitable for being drunk by diabetic patients; and 4. an extracting process for the Chinese medicinal herbs is not adopted in the production process, so that the production cost is reduced and industrialized production is facilitated.
Owner:长春维石检测技术服务有限公司
Preparation method of dragon fruit peel sauce
InactiveCN106307292AModerate viscosityAvoid churnFood hydrolysisLactobacillusEconomic benefitsSalinity
The invention discloses a preparation method of dragon fruit peel sauce, including (1) pulping; (2) enzymolysis; (3) fermentation; (4) concentration; (5) seasoning; (6) package. According to the preparation method of dragon fruit peel sauce, the finished product is smooth in sauce body, moderate in stickiness, delicious in taste and bright in color; the utilization rate of the dragon fruit peel reaches 97.3%, and economic benefit is improved by 18.7%; cellulase treatment of the dragon fruit peel can promote separation of nutrition component and benefit absorbing; the taste is smooth; the lactobacillus fementation can promote gastrointestinal function, the sauce body is acidic, and can inhibit the growth of infectious microbe and keep fresh color; after adding fluid seasoner, the sauce is convenient to use, easy to evenly stir and can change the sour and sweet tastes of traditional fruit sauce and keep proper salinity; Chinese chestnut and konjak are added to balance nutrition, increase fragrance, make stickiness proper, and keep stable and non-delaminated sauce body.
Owner:邵玉华
Wet rice flour and preparation method thereof
InactiveCN103976240AGreat tasteSolve the problem of single nutritionFood preparationFood ingredient as mouthfeel improving agentPasteurizationHorticulture
The invention discloses wet rice flour. The wet rice flour is prepared from the following materials in parts by weight: 100-155 parts of rice, 15-25 parts of Chinese yam, 10-20 parts of gorgon fruit, 35-55 parts of lotus root, 13-23 parts of coix lacryma-jobi and 12-20 parts of white poria. The invention further provides a preparation method for wet rice flour, wherein preparation steps are as follows: cleaning, soaking, crushing, carrying out enzymolysis, forming, ageing, filling into bags, carrying out pasteurization to prepare the wet rice flour. Nutrition of the rice flour is increased and mouthfeel of the rice flour is improved by added Chinese yam, gorgon fruit, lotus root, coix lacryma-jobi and white poria, so that a plurality of healthcare and nursing functions of the rice flour are brought; and moreover, effects of balancing nutrient and improving absorption further can be achieved.
Owner:GUILIN MINGXING BIOTECH
Method for preparing cockscomb gynura decoction pieces
InactiveCN105475801AFully retain nutrientsRetain nutrientsAlgae medical ingredientsAntinoxious agentsCelosiaDiuresis
The invention provides a method for preparing cockscomb gynura decoction pieces. The method is characterized in that cockscomb and rauwofia are utilized as the main materials, and the cockscomb rauwofia decoction pieces are prepared by steps of raw material pretreatment, complex enzyme treatment, homogeneity, air flow drying, blending, softening and prilling, preforming and drying, shaping and package. The decoction pieces produced by the method can fully keep nutrient substances of the cockscomb and the gynura and remove astringent odor of the raw materials through primary and secondary steam fixation, improves the taste and quality of finished decoction pieces, can fully separate out active ingredients in the raw materials through the complex enzyme treatment, improves the utilization efficiency of the raw materials and enables the finished cockscomb rauwofia decoction pieces to have functions of clearing heat and promoting diuresis, resolving toxin and dispersing swelling, cooling blood and hemostasis and enhancing immunity.
Owner:李春生
Enzyme carbonated beverage and preparation method thereof
InactiveCN105475791AImprove immunityImprove antioxidant capacityLactobacillusStrepto/lacto-coccusEnzymeCarbon dioxide
The invention provides an enzyme carbonated beverage and a preparation method thereof. By combination of two advantages of an enzyme health care function and coolness and summerheat relieving of a carbonated beverage, the unique health care effect of enzyme and pleasant freshmen of the carbonated beverage are integrated, so that a healthy and fashionable novel enzyme beverage is produced. The enzyme beverage is filled with carbon dioxide, so that the product is more fragrant, cool and pleasant. The enzyme carbonated beverage meets the demand of consumers pursuing high-quality life, and also conforms to the general trend of future beverage development.
Owner:SHENZHEN ZHONGKE TAIFU TECH CO LTD
Natural plant product compound sweetening agent and preparation method thereof
InactiveCN106333336ARefreshing tasteShorten the sweetness timeFood ingredient as taste affecting agentFood ingredient as mouthfeel improving agentFiltration membraneIsomalt
Owner:HUNAN AIDALUN TECH CO LTD
Processing technology of potato chips
InactiveCN105639537ARetain colorPreserve the flavorFood ingredient as taste affecting agentFood dryingNutritive valuesChipped potatoes
The invention discloses a processing technology of potato chips. The processing technology of the potato chips comprises the following steps of (1) preparing raw materials: cleaning potatoes; performing steam processing; performing steam peeling; mashing to form mashed potatoes;(2) taking the following raw materials in parts by weight: 80 to 100 parts of the mashed potatoes, 5 to 10 parts of carrot meal, and 1 to 3 parts of vegetable oil, adding water to mix uniformly, and preparing to form block masses; (3) cooking: cooking the prepared block masses through steam for 1 to 2 hours at the temperature of 90 to 100 DEG C, and cooling; (4) cutting into slices; (5)blanching;(6) performing heat pump drying; (7) putting the hot-air dried potato chips into a microwave oven for two-stage microwave, and reducing the water content of the potato chips to be 2 to 4 percent; (8) seasoning and packaging: conveying the microwaved potato chips into a roller seasoning machine to season the potato chips. According to theprocessing technology of the potato chips provided by the invention, the nutrient content loss is less, the nutritive value is high, the health-care effects of improving the human immunity and lowering the cholesterol are realized, and the prepared potato chips are good in crisp degree, good in taste, and long in quality guarantee period.
Owner:赵新友
Rose drink
InactiveCN103637344AThe production process is simpleGreat tasteFood preparationFood ingredient for microbe protectionExpiration dateNutrient content
The invention belongs to the technical field of drinking foods, and particularly relates to a rose drink which is prepared by adopting steps of cleaning, juicing and filtering, and particularly adopting the steps: cleaning, dewatering and juicing picked fresh rose petals washed by using clear water, filtering a mixture of juiced rose petals, citric acid and water, and adding white granulated sugar in filtrate for regulating the sugar degree to prepare the rose drink. The rose drink provided by the invention is simple in preparing process; and the filtered rose drink has no impurities when being drunk, and is good in mouth feel after the citric acid is added; fresh rose flowers are used as a freshly juicing raw material, and nutritional ingredients are fully dissolved out in a juicing process of the rose flowers, so that nutrient substances in the rose flowers are completely preserved in the rose drink; and the citric acid is used as a natural sterilizing agent, and thus the expiration date of the prepared rose drink can be prolonged.
Owner:安宁馨润花卉专业合作社 +1
Method for manufacturing aronia fruit juice not from concentrate
InactiveCN106616131AReduce lossesKeep the flavorNatural extract food ingredientsFood ingredient as mouthfeel improving agentPectinaseFlavor
The invention provides a method for manufacturing aronia fruit juice not from concentrate. Tannase and chitosan are adopted to effectively remove acerbity of aronia, pectinase, cellulase and hemicellulase are utilized for hydrolysis, and nutrient substances in aronia such as polyphenols and aronia aroma substances are stored to a large extent; a high initial temperature and intermittent micvowave sterilization method is adopted, and a sterile filling and programmed cooling method is adopted after the sterilization; compared with a conventional sterilization method, energy consumption and time consumption are reduced to a largest extent, and loss of nutrition and flavor substances in aronia is reduced greatly. The product is long shelf life, pure in color, good in taste and suitable for being drunk by most of people and has health care significance.
Owner:SHENYANG AGRI UNIV
Chili oil and preparation method thereof
ActiveCN104366421AAvoid continuous high temperature fryingDeliciousFood preparationFood ingredient as mouthfeel improving agentVegetable oilHazardous substance
The invention discloses chili oil made of main ingredients and auxiliary ingredients. The main ingredients include, by weight, 1-5 parts of capsanthin, 0.1-0.5 part of chilli extract, 50-100 parts of dried chilli and 500-1600 parts of vegetable oil. The auxiliary ingredients include, by weight, 10-50 parts of spices and 100-200 parts of seasoning. The invention further discloses a preparation method of the chili oil. The capsanthin and the chilli extract are natural mixtures extracted from soaked dry vegetable chillies, continuous high-temperature deep fry in preparation of chili oil is avoided by adding the natural color and pungency reinforcing ingredients, and accordingly hazardous substances generated in deep fry are reduced, and the chili oil is more nutritious and healthier and tastes delicious. The chili oil not only can replace edible oil for cooking dishes but also can be directly used for direct dressing of cold dishes, braised dishes and the like.
Owner:YUNNAN RAINBOW BIO TECH
Sweetener
ActiveUS20140271746A1Total calories lowReduction in off-taste and off-flavorBiocideCosmetic preparationsSweetnessLow calorie
A low calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition may be used in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.
Owner:TATE & LYLE SOLUTIONS USA LLC
High-fiber coarse cereal flour and preparation method of the high-fiber coarse cereal flour
InactiveCN105166645AExtended storage timeIncrease contentFood ultrasonic treatmentFood ingredient for microbe protectionGlutenDietary fibre
The invention relates to high-fiber coarse cereal flour and a preparation method of the high-fiber coarse cereal flour and belongs to the technical field of food processing. The high-fiber coarse cereal flour comprises the following components in ratio by weight: high-gluten wheat flour: coarse cereal bran powder= (7-9) :(3-1); dietary fiber content of the high-fiber coarse cereal flour is no lower than 6.0% and wet gluten content is 30-36%; ash content (on the basis of dry base) is no higher than 2.80%; the degree of fineness completely passes screening of a No. CQ14 screen; and the coarse cereal bran powder is at least one selected from wheat bran powder, oat bran powder and corn powder. The preparation method comprises the following steps: mixing the high-gluten wheat flour and the coarse cereal bran powder according to the ratio and uniformly blending, so that the high-fiber coarse cereal flour is obtained. According to the invention, the high-gluten wheat flour is used as base powder and a certain proportion of coarse cereal bran powder, such as the wheat bran powder, the oat bran powder and the like, is added therein, so that coarse cereal flour is prepared; thus, no addition of flour improver is required to improve processing performances of the coarse cereal flour in catalytic yeast fermentation, foaming, coagulation and the like; moreover, the dietary fiber content is increased.
Owner:NINGXIA JIADAO HALAL FOOD
Rattan pepper-flavor quick-frozen chicken breast seasoning formula and using method thereof
ActiveCN103976324ARemove the sour tasteGreat tasteFood coatingFood preparationBiotechnologySodium bicarbonate
The invention discloses a rattan pepper-flavor quick-frozen chicken breast seasoning formula and a using method thereof. The seasoning formula comprises the following components by weight percent: 10%-30% of water, 1%-3% of isolated soybean protein, 0.5%-3% of starch, 1%-2% of edible salt, 0.5%-1.5% of white granulated sugar, 0.1%-1% of fermented soya bean powder, 0.1%-1% of glucose, 0.1%-1% of sodium glutamate, 0.1%-0.5% of sodium bicarbonate, 0.1%-0.4% of composite phosphate, 0.02%-0.2% of edible essence and 0.02%-3% of spice. The using method is as follows: using the seasoning formula to prepare a quick-frozen chicken breast product with better mouthfeel. By combining the medicated food materials such as rattan pepper, and the like, the chicken breast has refreshing and thick spicy flavor and is free of acor of the chicken breast, so that the meat is improved better on water binding capacity and meat tendering, and therefore, problems that the chicken breast is acerb in aftertaste, hard in meat, and not good in mouthfeel are solved.
Owner:辽宁禾丰食品有限公司
Nutritional rice noodles and production method thereof
InactiveCN105380083AGood for healthGood nourishing effectFood ingredient as mouthfeel improving agentTremellaPre treatment
The invention provides nutritional rice noodles and a production method thereof and belongs to the field of food processing. The nutritional rice noodles are prepared from the following raw materials in parts by weight: 90-110kg of long-shaped rice, 5-11kg of Chinese yams, 6-12kg of kudzu vine roots, 5-15kg of tremella, 10-20kg of modified starch, 0.4-1.2kg of a thickening agent, 0.5-1.2kg of an emulsifying agent and 1-4kg of a protein type additive. The production method comprises the following steps: preparing the materials, pre-treating, dehydrating, crushing and sieving, mixing and stirring, self-cooking and extruding, boiling and drying with microwaves. The nutritional rice noodles provided by the invention have good toughness and excellent rehydration property, can be boiled for long time and are not easy to break, are healthy and nutritious and have a good taste.
Owner:GUANGXI NANYIZAI SCI & TECH CO LTD
Novel interlayer fine dried noodles and processing method thereof
InactiveCN105380103AHas a clear fragranceNot stickyFood coatingFood ingredient as mouthfeel improving agentOff-flavourInsect pest
The invention discloses novel interlayer fine dried noodles, comprising upper flour slices and lower flour slices, as well as sweet potato or solanum tuberdsm flour slices pressed between the upper flour slices and the lower flour slices. The cooked interlayer sweet potato fine dried noodles are slightly white in surface color and internal red and external white in section, have unique fresh scent of the sweet potato, and are not pasty, not thick in soup, not sticky in taste, not gritty, are soft and tasty and refreshing, a cooking noodle break ratio is smaller than or equal to 5%, the irregularity is smaller than or equal to 15%, wherein, the natural noodle break ratio is smaller than or equal to 8%, physicochemical indexes of the fine dried noodles have a water content being smaller than or equal to 13.5%, acidity being smaller than or equal to 4.0, and a bending noodle break ratio being smaller than or equal to 15%; hygienic indexes achieve no impurity, no mildewing, no extraneous odor, no insect attack and no pollution, and raw materials and auxiliaries accord with national standards.
Owner:李少卫
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