160results about "Preservation by coating" patented technology

The invention discloses a piston type 3D printing pen comprising a pen shell, a pen head, a first feeding pipe, a second feeding pipe, a piston cylinder, a piston rod, a piston movement driving device, a first conveying pipe, a second conveying pipe, a solenoid directional valve, a discharging pipe and a circuit module; the piston type 3D printing pen has the characteristics of being uniform and controllable in continuous discharging speed, wide in application range, flexible in use, and controllable by a 3D printer.

A fruit sandwich biscuit has the following main raw materials: 20 g of butter, 80 g of flour, 10 g of white sugar, 20 g of eggs, 20 g of fresh fruit slices and 10 g of honey.

The invention relates to the field of cold drink processing, in particular to chocolate for coating egg roll and a preparation method thereof. The chocolate for coating the egg roll is characterized in that based on 100 parts of raw materials by weight, the chocolate comprises 15-25 parts of salad oil, 5-10 parts of cocoa butter, 10-20 parts of cocoa mass and 0.1-0.2 part of lecithin. According to the invention, by reasonably proportioning the fat types of the chocolate and various of oil, the chocolate with low melting point is prepared, and the chocolate has good fluidity and proper viscosity during pouring, and easily forms a thick film on the inner wall of the egg roll.

An apparatus and method are provided for mixing a gas and a liquid to produce a gaseous vapor of the liquid that is substantially free of droplets. Gas, e.g., carbon dioxide, is divided into first and second streams. The first stream is combined in an atomization zone with the liquid, e.g., acetic acid, to form an atomized mixture of the gas and liquid. This atomized mixture is then contacted with the second gas stream in a mixing zone within a mixing / separation chamber in which the second gas stream vaporizes substantially all of the atomized liquid, and the resulting mixture of gas, vaporized liquid and residual droplets moves to the separation zone of the mixing / separation chamber. In the separation zone, the residual droplets gravitationally separate from the vaporized mixture, and the vaporized mixture free of a substantial amount of residual droplets is removed from the chamber. A vaporized mixture of carbon dioxide and acetic acid is useful as, among other things, a preservative for perishable products, e.g., baked goods.

A preparation method of moisturizing syrup belongs to the moisturizing technical field. The preparation method takes starch or starch milk as raw materials and adopts Amano AMT1.2L and Genencor OPTIMAX L-1000 for saccharification and production of the moisturizing syrup after liquefaction, the maltose content in the syrup is 13-20 percent, maltotriose is more than 60 percent, oligosaccharides more than tetraose are lower than 18 percent (as the preparation process detects that the triose content is 68 percent, the invention turns to emphasize the contents of two components of the triose and the tetraose), and the glucose is lower than 5 percent. The preparation method adopts pulp conditioning liquefaction, Amano AMT1.2L and the Genencor OPTIMAX L-1000 saccharification, membrane filtration and decolorization, continuous counter-current ion exchange, multi-effect plate-typed vacuum evaporation and concentration and other and advanced production technologies for simplifying process, saving energy and reducing consumption during the implementation process, thereby realizing the environmental friendly and high-efficient production of the special syrup for moisturizing.

The present invention discloses an automatic food coating apparatus, which includes a frame. According to the present invention, the key points of the technical scheme are as follows: an automatic coating mechanism for coating the food surface with an egg slurry or oily food is arranged on the frame, and comprises a bottom groove for holding the egg slurry or oily food, a material roller for adhering the egg slurry or oily food in the bottom groove onto the roller surface through rotation is arranged above the bottom groove, at least one material brush for dipping the adhered egg slurry or oily food from the material roller is positioned beside the material roller, and a side of the bottom groove close to the material brush is equipped with a blocking sheet so as to control the dipping amount of the egg slurry or oily food dipped from the material rollers by the material brush. According to the present invention, an automatic food coating apparatus is provided, wherein the egg slurry or oily food is adhered onto the material roller through rotation of the material roller, and then is dipped from the material roller by the material brushes, the material brushes are scrapped with the blocking sheet of the bottom groove so as to control an appropriate dipping amount of egg slurry or oily food, then the dipped egg slurry or oily food is spread onto the surface of the food to be baked, such that automatic coating of egg slurry or oily food and an uniform coating thickness can be achieved.

The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a)treating a surface of a dough with (i) at least one preservative in an amount effective to inhibit mold growth on the surface of bread prepared from the dough, wherein the at least one preservative is suspended in the composition in the form of very fine preservative particles having a mean particle size below 30 m and (ii) at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and / or inhibit microbial growth on the surface of bread prepared from the dough; and (b) baking the dough to form the bread; wherein the treating is done prior to or during baking.

An apparatus and method are provided for mixing a gas and a liquid to produce a gaseous vapor of the liquid that is substantially free of droplets. Gas, e.g., carbon dioxide, is divided into first and second streams. The first stream is combined in an atomization zone with the liquid, e.g., acetic acid, to form an atomized mixture of the gas and liquid. This atomized mixture is then contacted with the second gas stream in a mixing zone within a mixing / separation chamber in which the second gas stream vaporizes substantially all of the atomized liquid, and the resulting mixture of gas, vaporized liquid and residual droplets moves to the separation zone of the mixing / separation chamber. In the separation zone, the residual droplets gravitationally separate from the vaporized mixture, and the vaporized mixture free of a substantial amount of residual droplets is removed from the chamber. A vaporized mixture of carbon dioxide and acetic acid is useful as, among other things, a preservative for perishable products, e.g., baked goods.