40results about How to "Improve the whipping effect" patented technology

The invention discloses a cream which contains 20-45% of fat, 1-3% of protein, 0.1-0.55% of stabilizer, 0.05-0.35% of emulsifier, 0.005-0.15% of buffer salt and the balance water, and the percent is the weight percent of each component in the total weight of the cream. The invention further provides a making method of the cream. The making method can overcome the defects of short shelf life, strict preservation conditions and further limitation of the sales regions of the cream prepared by the conventional method, and the invention provides the cream and the making method thereof by improvingthe formula and the process of the cream. The cream produced and prepared by the method can be stored at room temperature, the use is convenient and fast, and the shelf life is long, thereby being suitable for long-distance transportation and being conductive to construction of a national sales network; meanwhile, the cream product has the advantages of uniformity, stability, no water separation,good whipability and thermal stability, thereby being applicable to making egg tarts, candies, cakes or cream soup.

The invention discloses artificial zero-thans fatty acid cream which is simple in production process, good in taste, good in fermentation and resistant to storage and a preparing method thereof. The preparing method includes the following steps that oil phase is prepared; after natural coconut oil, palm stearin, shea butter and pomegranate seed oil are evenly mixed, double glycerate, lecithin and vitamin E are added to the mixture, the mixture is heated till the grease is totally melt, and the mixture is evenly mixed for use; water phase is prepared, wherein milk powder and salt are added to deionized water to be fully stirred, and the mixture is made to be totally dissolved to be the even water phase for use; the oil phase and the water phase are added to an emulsification tank to be emulsified according to the weight ratio of 8:2, meanwhile ascorbic acid palm ester is added to the mixture, stirring is conducted while the ascorbic acid palm ester is added, the emulsifying temperature ranges from 62 DEG C to 65 DEG C, and the time ranges from 30 min to 33 min; the emulsified lactescence is placed into a shock cooling kneading machine, cooling is conducted while kneading is conducted, the kneaded lactescence is cooled and formed, and artificial cream products are obtained.

The invention discloses a low-trans acid modified oil and fat composition and a preparation method thereof, and belongs to the technical field of oil and fat deep processing. The low-trans acid modified grease composition is obtained through raw material oil transesterification. The raw material oil comprises at least two components of 0 to 50% of soybean oil, 0 to 95% of stearic palm oil, 0 to 100% of palmitin palm oil, 0 to 80% of beef tallow and 0 to 50% of coconut oil, wherein the sum percentage of the components is 100%. After the transesterification is conducted on the raw material oil, the position of fatty acid at the triglyceride is rearranged, the low-trans acid modified oil and fat composition with the ideal solid fat content characteristics at the relative temperature is obtained, the melting point of the modified oil and fat composition is close to human body temperature, ductility, whipping property and durability after whipping are optimized, the trans-fatty acid content of the composition is reduced to be smaller than 1.0%, healthy oil and fat raw materials with the low trans-fatty acid content is provided for margarine, and development of oil and fat industry is facilitated.

The invention discloses a making method of highly-beaten liquid egg white. The making method of the highly-beaten liquid egg white includes the steps of cleaning eggs to remove surface dirt; using an egg breaker to break the eggs and separating egg white and egg yellow; timely cooling to 0-4 DEG C; adjusting pH value; heating to a required reaction temperature, adding enzymes in batch, and adjusting the pH value in reaction; and performing thermal enzyme inactivation to obtain a product when reaction is over. The making method can be used to produce high-beaten liquid egg white meeting the requirements of beating required bakery products. Eggs different in freshness can be utilized effectively to produce highly beaten liquid egg white. The making method is widely applicable to production of bakery products, especially cake.

The invention provides a grease composition and a preparation method thereof. The grease composition contains triacylglycerol and comprises, on the total mass of triacylglycerol, 3 to 10% (preferably 4 to 9%) of C44 triacylglycerol and 8 to 13% (preferably 8 to 12%) of C46 triacylglycerol. The grease composition provided by the invention is hardly changed in hardness and brittleness during long-time storage and has excellent dough fusion performance, plasticity and the like.

The invention discloses an oat plant-based drink as well as a preparation process and application thereof. The oat plant-based drink includes the following steps: step 1, performing soaking; step 2, performing grinding; step 3, performing enzymolysis; step 4, performing fermentation; step 5, performing mixing and homogenization; and step 6, performing sterilization and filling. The oat plant-baseddrink provided by the invention can be used in milk tea, coffee, ice cream and other end products instead of milk, and on the basis of ensuring the flavor and taste of the end products, the oat plant-based drink gives the products healthy and environment-friendly advantages and value.

The invention relates to the technology field of feed processing, and especially relates to a biological feed composite, a compound premix and a milk replacer without antibiotic or plasma protein for suckling pigs. The biological feed composite comprises egg white powder, lactic acid bacillus, montmorillonite and fructose oligosaccharides. The biological feed composite has a strenghened effect compared to the single component feed. The milk replacer for suckling pigs is made of safe and high efficient feed raw material and without antibiotic or plasma protein, has the advantages of good diarrhoea prevention effect, palatability, high feed conversion rate, protection on food safety, reduction on production cost, and improvement on production efficiency, and is a novel green biological feed.

Use of high acyl gellan in whipping cream.

The invention discloses a food processor and a control method and device for preventing a motor from locked-rotor. The method comprises the following steps of: obtaining a rotation speed instruction; analyzing the rotation speed instruction to obtain the target rotation speed of a drive motor, and generating PWM control signals according to the target rotation speed to control the drive motor; in the process of controlling the drive motor, gradually increasing the duty ratio of the PWM control signals in a stepping increment mode, and detecting the rotor position of the drive motor through a Hall sensor to obtain the actual rotation speed of the drive motor; determining whether the actual rotation speed of the drive motor is changed along with the duty ratio increment of the PWM control signals or not; if not, changing the PWM control signals to enable the drive motor to run reversely, and regulating the PWM control signals to control the drive motor to run intermittently in the forward direction to prevent the motor from locked-rotor. Therefore, the motor machinery card pause phenomenon can be effectively reduced, and the whipping performance of the food processor can be effectively improved.

The invention relates to a preparation method of low-heat dried skim milk. An object of the invention is to make up disadvantages in production of the low-heat dried skim milk in China and change a situation that the low-heat dried skim milk is depended on import at present. The method achieves a sterilization effect by combining bactofugation and low temperature sterilization. During the whole production process, cow's milk is heated to a temperature no higher than 80 DEG C, so that denaturation level of whey protein is low; a cooking flavor is small; solubility is good; and nutritional value of the milk is high. The obtained dried milk can be used for preparing ice cream, yoghourt, cheese, etc.

The invention relates to a preparation technology of whey lactic acid bacterium fermentation liquid with an excellent whipping characteristic. The preparation technology comprises the following steps: 1) powder dissolving: dissolving whey protein powder into water to form a whey solution, 2) homogeneity, 3) sterilization. 4) cooling, 5) inoculating: inoculating lactic acid bacterium freeze-drying powder fermentation agent, 6) fermentation, 7) ripening, and 8) mixing: dissolving and heating 75wt% of white granulated sugar solution to 95 DEG C, holding for 5-10min, then cooling to the room temperature to form 75wt% of syrup, allowing a mixing mass ratio of 75%wt of syrup and the fermentation liquid to be 1:9-2:8 during mixing, and obtaining a finish product, wherein the inoculating amount of the fermentation agent is 0.01-0.1% of the weight of a laundry whey solution, and lactic acid bacterium freeze-drying powder is prepared by lactobacillus paracasei, lactobacillus acidophilus, lactobacillus helveticus and lactococcus lactis subsp lactis at a bacterial count ratio of 2:1:1:2. The whey lactic acid bacterium fermentation liquid produced by the technology is free from fat, and has the better whipping characteristic and characteristics of an active lactic acid bacterium product.

The invention discloses double-plant-based coconut milk non-dairy cream and a preparation method thereof. The double-plant-based coconut milk non-dairy cream comprises the following components in percentage by weight: 22%-28% of sugar, 10%-18% of vegetable fat, 3%-6% of coconut milk, 1%-1.8% of an emulsifier, 0.2%-1.2% of a thickener, 0.01%-0.5% of a stabilizer, 0.08%-0.5% of table salt, 0-0.5% ofedible essence and the balance of drinking water. The coconut milk and the vegetable fat are combined to prepare the double-plant-based cream, and the double-plant-based cream has rich natural coconut fragrance, tastes pure and soft, contains a proper amount of fat, a large amount of vegetable proteins and nutrient substances, and meets diversified taste requirements on the market. The double-plant-based coconut milk non-dairy cream prepared by the preparation method has the advantages of strong coconut fragrance, good whipping performance and good stability, and is suitable for industrial production.

The invention discloses a sea salt-cheese milk-containing non-dairy cream and a preparation method thereof, wherein the sea salt-cheese milk-containing non-dairy cream is composed of the following rawmaterials by the weight percentage: 22%-28% of sugar, 12%-18% of vegetable oil, 1%-5% of milk fat, 1%-5% of cheese, 1%-4% of condensed milk, 1.0%-1.8% of an emulsifier, 0.3%-1.2% of a thickener, 0.05%-0.2% of a stabilizer, 0%-0.1% of a coloring agent, 0.08%-0.5% of sea salt, 0%-0.5% of an edible essence, and water added to make the total amount to 100%. The sea salt and cheese ingredients are added on the basis of milk fat-containing non-dairy cream, so that the sea salt-cheese milk-containing non-dairy cream has unique sea salt and cheese flavor, meets the diversified taste demand on the market, has good comprehensive performance and good stability after standing, and is also suitable for industrial production and transportation.

The invention discloses a preparation method of flavored intelligence-reinforcing artificial cream. The method comprises the following steps: preparing an oil phase, namely uniformly mixing natural coconut oil, palm stearin, avocado oil, nut oil, walnut oil and refined cocoa butter to obtain a mixture I, adding bi-glycerate, lecithin and vitamin E into the mixture I, heating to enable oil grease to be melt completely, and uniformly mixing for later use; preparing a water phase I, namely crushing fresh nostoc sphaeroides, radiating by adopting a microwave oven, adding water, boiling, and filtering to obtain a water extract of the nostoc sphaeroides for later use; adding milk powder and table salt into deionized water, fully stirring to obtain a mixture II, adding the water extract of the nostoc sphaeroides, with the weight being one time that of the mixture II, and stirring to obtain a uniform water phase II for later use; mixing the oil phase and the water phase II into an emulsifying tank for emulsifying, simultaneously adding ascorbic acid palmitin while stirring, and further emulsifying, wherein the weight ratio of the oil phase to the water phase II is 8 to 2; and putting well-emulsified lactescence in a shock-chilling kneader for shock-chilling and kneading simultaneously, and cooling the kneaded lactescence for forming to obtain the flavored intelligence-reinforcing artificial cream.

The invention discloses high-protein non-dairy cream and a preparation method thereof. The high-protein non-dairy cream is composed of the following components in percentage by weight: 22%-26% of sugar, 10%-18% of vegetable fat, 1%-4% of milk protein concentrate, 1%-3% of soy isolate protein, 0.6%-1.8% of emulsifier, 0.2%-1.2% of thickener, 0.01%-0.5% of stabilizer, 0.1%-0.5% of salt and 0-0.5% ofedible essence and the balance of water. The milk protein concentrate and the soybean protein isolate are combined with the vegetable oil, so that the high-protein non-dairy cream has high protein, and meets diversified taste requirements on the market. The high-protein non-dairy cream prepared by the preparation method disclosed by the invention is good in whipping performance; the whipped creamis relatively good in stability, and after being refrigerated overnight, the whipped cream has no pores or surface cracks, and maintains favorable smoothness, glossiness, hardness and viscosity.

The invention discloses a processing method of margarine, and is direct at improving parameters in refining process of tea oil, optimizing the remain quantity of anti-oxidizing components in the tea oil and getting rid of dependency on conventional synthetic anti-oxidants, thereby improving smear-ability, stability and mouth feel of the margarine and improving food safety.

The invention discloses a freezing-resistant single cream, which comprises the following raw materials: fresh single cream, microcrystalline cellulose 0.2-0.6%, monoglyceride 0.2-0.5%, soybean phospholipid 0.04-0.2% and polysorbate 80 0.01-0.09%, and the percentage of each component is the mass percentage of each component to the fresh single cream in the raw materials. According to the present invention, oil-water separation phenomenon after refrigeration thawing treatment can be avoided or reduced based on the raw material formula and proportion, and the whipping property of the freezing-resistant single cream is improved. Meanwhile, the cream fragrance of the product is mellow and natural, the whipping and foaming properties are still possessed, the application range is wider, and the taste is stronger and purer.

The invention discloses a preparation method of a leisure seasoning puffed surimi product, and belongs to the technical field of deep processing of aquatic products. The preparation method comprises the following steps: unfreezing frozen surimi for later use; adding table salt into the surimi for first-time blending, and then adding egg white powder, starch and a compound leavening agent for second-time blending; performing pre-gelatinization treatment on the blended surimi, and then performing microwave puffing treatment; and adding seasonings into a microwave-puffed blank, and then performing vacuum packaging and sterilization to obtain the leisure seasoning puffed surimi product. The surimi product is simple in preparation process and convenient to operate, and the obtained product is high in protein content, chewy and good in taste and flavor and meets the requirements of consumers for nutrition and deliciousness of the product.

The invention provides natural cream powder and a processing method thereof. The processing method comprises the following steps: (1) separation: separating raw milk by a separation machine, and enabling the separated cream powder to enter a storage cylinder by virtue of a pipeline additionally arranged in the storage cylinder; (2) cooling: cooling the cream powder to be lower than 10 DEG C; (3) sterilization: sterilizing the cooled cream powder in a sterilization machine at the sterilization temperature of 105-125 DEG C; (4) temperature reduction: cooling the sterilized cream powder for reducing temperature; and (5) filling: enabling the cream powder after temperature reduction to enter the storage cylinder by virtue of a pipeline additionally arranged at the bottom of the storage cylinder. The method provided by the invention can obviously improve the stability of the natural cream powder, ensure the fineness and smoothness of the natural cream powder, ensure the expansion ratio of the natural cream powder, improve the fermenting performance, avoid the smeared natural cream powder from cracking after fermenting as well as improve the standing time of fresh cream powder after fermenting. The granule ratio of the natural cream powder prepared by the method provided by the invention is 0, the expansion ratio of the natural cream powder is 1.8-2.2, and the standing time of the natural cream powder is greater than 24h.

The invention discloses watery cream with low cholesterol, a preparation method thereof and a beta-cyclodextrin recycling method. The preparation method of the watery cream comprises the following steps: carrying out cross-linking reaction on beta-cyclodextrin under the action of adipic acid to obtain cross-linked beta-cyclodextrin; uniformly stirring and mixing homogenized and sterilized watery cream and the cross-linked beta-cyclodextrin under the temperature of 30-50 DEG C at the stirring speed of 850-1,500rpm; and diluting by a factor of 0.5-2 with water, and carrying out centrifugation and deslagging to obtain the watery cream. The beta-cyclodextrin recycling method comprises the following steps: uniformly mixing acetic acid, isopropyl alcohol and the cross-linked beta-cyclodextrin absorbing the cholesterol, carrying out ultrasonic treatment, stirring and centrifugation. The watery cream prepared by using the preparation method has the advantages that the content of the cholesterol is very low, the quality is stable, and the whipability is good; due to use of the beta-cyclodextrin recycling method, the recycling utilization rate of the beta-cyclodextrin is increased.

A novel whipping device includes a stirring cup, a knife holder is detachably mounted on the cup mouth of the stirring cup, a knife shaft is rotatably connected with the knife holder, a knife shaft isprovided with a stirring knife, a handle is rotatably connected with that knife holder, a gear assembly coupled to the cutter shaft is mounted in the cutter holder, the gear assembly rotates the handle shaft clockwise or counterclockwise to drive the knife shaft unidirectionally, the whipping device of the structure enables the user to repeatedly rotate the handle in a clockwise or counterclockwise direction, the agitating knife is quickly rotated in the direction of the knife edge to whip, the invention can improve the convenience of whipping, the user only needs to drive the hand of the grip handle with the forearm as the center shaft to rotate the whipping knife at high speed and repeatedly, and the whipping knife can rotate at high speed with a very short rotating stroke of the handlein a short time, thereby improving the whipping effect and making the food taste more delicate.

The invention relates to a stirring cup body and a cell wall breaking machine. The stirring cup body is arranged on a host engine of the cell wall breaking machine; a stirring knife is arranged on the inner side face of the bottom wall of the stirring cup body; a plurality of turbulence ribs are integrally connected to the inner side face of the sidewall of the stirring cup body; the turbulence ribs are bumps which are defined as the sidewall of the stirring cup body sinks towards the direction of a central axis of the stirring cup body; the plurality of turbulence ribs are represented as linear structures and are longitudinally distributed on the inner side face of the sidewall of the stirring cup body; and the ratio of longitudinal length of the turbulence ribs to height of the turbulence ribs, which protrude the inner side face of the sidewall of the stirring cup body, is at 0.67-100. According to the stirring cup body provided by the invention, since the ratio of longitudinal length of the turbulence ribs to height of the turbulence ribs, which protrude the inner side face of the sidewall of the stirring cup body, is at 0.67-100, the stirring cup body, in a process of stirring and beating food materials, is higher in grinding efficiency, so that stirring performance is enhanced.

The present invention proposes an improved fully automatic homogeneous aerated beating machine, which includes a beating device for beating a mixture. The beating device includes a storage device for accommodating the mixture and a beating device for beating the mixture; An accommodating chamber, the beating device is arranged in the first accommodating chamber; the beating device includes an inflating mechanism for inflating the mixture, and the inflating mechanism includes an inflating part for outputting gas to the mixture. The present invention inflates air in the first accommodating cavity through an inflating mechanism arranged in the first accommodating cavity, so that the mixture passes through the first accommodating cavity, and after the mixture passes through the feed hole, the mixture is separated and has a Dispersion, the inflatable nozzle sprays air in the gap between the mixture, and has a certain impact force to make the gas form a turbulent flow in the mixture, which impacts the mixture and sends it to achieve the effect of stirring and sending, increasing the gas content in the mixture and at the same time large Greatly improve the sending efficiency and sending effect, and improve production efficiency.

The invention discloses a making method of highly-beaten liquid egg white. The making method of the highly-beaten liquid egg white includes the steps of cleaning eggs to remove surface dirt; using an egg breaker to break the eggs and separating egg white and egg yellow; timely cooling to 0-4 DEG C; adjusting pH value; heating to a required reaction temperature, adding enzymes in batch, and adjusting the pH value in reaction; and performing thermal enzyme inactivation to obtain a product when reaction is over. The making method can be used to produce high-beaten liquid egg white meeting the requirements of beating required bakery products. Eggs different in freshness can be utilized effectively to produce highly beaten liquid egg white. The making method is widely applicable to production of bakery products, especially cake.

The invention discloses a guide vane assembly and a food processor, and relates to the technical field of living electrical appliances, the food processor comprises a cup body and the guide vane assembly, the guide vane assembly comprises a mounting ring and at least two guide vanes, the mounting ring is provided with an inner peripheral wall, and the guide vanes are circumferentially distributedon the inner peripheral wall at intervals; the guide vanes incline in the circumferential direction of the inner circumferential wall to cut food flowing at a high speed, and flow guide channels are defined between the adjacent guide vanes and the inner circumferential wall to guide the food flowing at the high speed. According to the food processor provided by the invention, the circumferential flowing speed of food near the guide vanes along the inner circumferential wall can be reduced, and the fluid acoustic radiation on the wall surface of the inner circumferential wall is controlled, sothat the whipping noise is reduced; and the whipping performance can be improved, and the user experience is improved.

The invention discloses healthy cream. The healthy cream is prepared from the following raw materials in parts by weight of 45 to 50 parts of water, 20 to 30 parts of white sugar, 50 to 65 parts of glucose, 0.6 to 0.9 part of edible essence, 0.5 to 0.8 part of edible salt, 15 to 20 parts of refined vegetable oil, 50 to 80 parts of anhydrous cream, 0.5 to 1.5 parts of an emulsifier, 15 to 20 parts of honey, 0.4 to 0.6 part of fruity additives, 0.2 to 0.4 part of food coloring and 0.05 to 0.1 part of a stabilizer. According to the invention, the honey is added into the cream, and the honey has the effects of promoting gastric peristalsis, promoting digestion, improving immunity, improving sleep, protecting the liver and resisting fatigue; and the emulsifier is added into the cream, so that the crystallization of milk fat can be effectively controlled, and good cream whipping performance and stability of the product are ensured.

The invention relates to a bottom plate of a trampoline-type bamboo-weaving fiber table tennis bat, which is a composite plate synthesized by multi-layer materials. The bottom plate comprises a central thick plate layer provided with longitudinal texture natural woodiness and located in a center layer surface, thin plate layers with transverse texture natural woodiness are respectively fixed on the upper surface and the lower surface of the thick plate layer, the thick plate layer and the thin plate layers on the upper surface and the lower surface of the thick plate layer form a composite type core plate layer, penetrating holes are uniformly arranged on the composite type core plate layer, 1-4 natural bamboo-weaving fiber layers which are crisscross covered are respectively fixed on the upper surface and the lower surface of the composite type core plate layer with the penetrating holes, an upper panel and a lower panel with the longitudinal texture natural woodiness are respectively fixed on the outer surfaces of the upper bamboo-weaving fiber layer and the lower bamboo-weaving fiber layer, and a bat handle is provided with an inner core hollow cavity. The invention has the advantages of non-distortion, light weight, long service life, low cost, favorable ball control effect, powerful bounce, high batting speed and strong hitting effect, satisfies environmentally-friendly requirements, complies with the specifications of International Table Tennis Federation and is suitable for various playing methods, such as short court, middle court, quick attack, arc rotation, and the like.

The invention discloses a durian cream and a making method thereof. The durian cream is made of the following raw materials in percentage by weight: 1-30% of freeze-dried durian powder, 5-30% of non-hydrogenated vegetable oil, 3-20% of sugar, 0.1-1.5% of sodium caseinate, 0.02-0.5% of sodium stearyl lactate, 0.02-0.5% of propylene glycol fatty acidate, 0.05-1% of sucrose fatty acid ester, 0.05-1%of mono / biglycerin fatty acid ester, 0.05-0.5% of polyoxyethylene (20) sorbitol anhydride monooleate, 0.02-0.5% of polyglycerol ester, 0.02-1% of lactic acid monoglycerate, 0.01-0.1% of carrageenan, 0.05-0.8% of microcrystalline cellulose, 0.05-1% of hydroxypropyl methyl cellulose, 0.05-0.5% of xanthan gum, 0.01-0.1% of locust bean gum, 0.01-0.5% of gelatin, 0.02-0.2% of dipotassium phosphate, 0.02-0.2% of sodium pyrophosphate, 0.05-0.1% of edible salt and 20-60% of water. The durian cream disclosed by the invention is very high in nutrition value, full in flavor and good in whipping performance and smoothness.

The invention discloses a cream which contains 20-45% of fat, 1-3% of protein, 0.1-0.55% of stabilizer, 0.05-0.35% of emulsifier, 0.005-0.15% of buffer salt and the balance water, and the percent is the weight percent of each component in the total weight of the cream. The invention further provides a making method of the cream. The making method can overcome the defects of short shelf life, strict preservation conditions and further limitation of the sales regions of the cream prepared by the conventional method, and the invention provides the cream and the making method thereof by improvingthe formula and the process of the cream. The cream produced and prepared by the method can be stored at room temperature, the use is convenient and fast, and the shelf life is long, thereby being suitable for long-distance transportation and being conductive to construction of a national sales network; meanwhile, the cream product has the advantages of uniformity, stability, no water separation,good whipability and thermal stability, thereby being applicable to making egg tarts, candies, cakes or cream soup.