Method for prolonging quality guarantee period and fresh-keeping time of steamed buns
A fresh-keeping time and steamed bread technology is applied in the fields of food preservation, function of food ingredients, preservation of food ingredients as anti-microbials, etc. The effect of shelf life and preservation time
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0031] 1. Determine the raw materials, types and approximate water content of pasta products
[0032] (1) The main materials of fancy steamed buns: mainly special first-class flour and ordinary flour, all-purpose flour, with a wet gluten value of 25%-35%;
[0033] (2) Auxiliary materials: eggs, sugar, beer, water, yeast, plant pigments of different colors, etc.;
[0034] (3) After the fancy steamed buns are made, before the second proofing, apply 0.1% evenly on the dyed parts 0 Phytic acid is used as color protection, and the original color part of the steamed bread does not need to be coated with phytic acid;
[0035] (4) Moisture content: the steamed fancy steamed bread is measured as 30%-36% by a food moisture meter (model: JT-K6).
[0036] 2. Microbiological testing of primary products, mainly the indicators of total bacterial count, coliform group, mold and yeast
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com