207 results about "Sodium stearoyl lactylate" patented technology

The invention discloses acid-resistant non-dairy creamer and a preparation method thereof, and the acid-resistant non-dairy creamer comprises the following components by weight percent: 20-35% of partially hydrogenated vegetable oil, 5-15% of starch sodium octenylsuccinate, 0.3-0.7% of monoglyceride, 0.3-0.7% of sodium stearoyl lactylate, 0.2-0.4% of silicon dioxide and the balance of glucose syrup. A product can solve the difficult problem that the non-dairy creamer in the prior art has no acid resistance, simplify the application method of the non-dairy creamer in the prior art, reduce the uncertainty of the process, reduce auxiliary supplementary materials required during applications and expand the range of the applications.

The invention discloses medium carbon chain fatty acid powder grease and a preparation method thereof. The medium carbon chain fatty acid powder grease comprises the following components in percentage by weight: 40%-60% of MCT (Medium Chain Fatty Acid) grease, 4%-6% of sodium caseinate, 0.5%-2.0% of monoglyceride, 0.3%-0.7% of sodium stearoyl lactylate, 1%-2% of dipotassium hydrogen phosphate, 0.2%-0.4% of silicon dioxide and the balance of glucose syrup. The invention greatly enhances the stability of the MCT grease, extends the application of the MCT grease in the field of foods, prevents the risk of excessive grease intake and also reduces the potential hazards of excessive antioxidant intake.

The invention discloses non-hydrogenation mixed milk fat and plant fat cream and a preparation method thereof. The non-hydrogenation mixed milk fat and plant fat cream is prepared from the following raw materials in percentage by weight: 8-18% of non-hydrogenation vegetable oil, 0.05-0.5% of dehydrated sorbitan monostearate, 0.02-0.5% of citrate fatty acid glyceride, 0.05-1% of monoglyceride fatty acid ester and diglycerol fatty acid ester, 0.02-1% of lactic acid monoglyceride, 0.02-0.5% of sodium stearoyl lactylate, 0.05-0.5% of sucrose fatty acid ester, 0.02-0.5% of polyglycerol ester, 0.01-0.1% of carrageenin, 0.05-0.8% of microcrystalline cellulose, 0.05-1% of modified cellulose, 0.1-1.5% of sodium caseinate, 0.02-0.2% of potassium dihydrogen phosphate, 2-6% of sugar, 2-12% of glucose syrup, 8-18% of dairy products containing milk fat and 20-60% of water. According to the non-hydrogenation mixed milk fat and plant fat cream and the preparation method thereof, the disadvantages that non-hydrogenation plant oil is soft in texture, not liable to operate and poor in flavor and mouth feel in the process of producing the mixed milk fat and plant fat cream are overcome.

The invention relates to an ultra-low calorie health-care type soluble drink mate and a preparation method thereof. The drink mate comprises the following food raw materials and food additives in percentage by weight: soyabean lecithin, sodium casseinate, grape seed extract (containing more than or equal to 30 percent of grape polyphenol and more than or equal to 60 percent of oligomeric proanthocyanidins in percentage by mass), stevioside containing more than or equal to 80 percent of RA, sodium stearoyl lactylate, molecular distilled monoglyceride, sodium citrate, disodium hydrogen phosphate, sodium alginate, carrageenan, edible essence, silicon dioxide, and the like. The preparation method comprises the following steps: blending the materials, dissolving, emulsifying, homogenizing, spray drying, cooling regularly, sieving, metering and packaging. The invention has simple process, stable product quality and high nutritional value. The ultra-low calorie health-care type soluble drinkmate integrates the nutritional values of the soyabean lecithin, the stevioside containing more than or equal to 80 percent of RA, the sodium casseinate and the grape seed extract, has unique taste, smooth and fine mouthfeel and thick fragrance, does not contain trans fatty acid and is a novel ultra-low calorie health-care type soluble drink mate.

The invention provides an emulsion composition used for water resistant liquid crystal cosmetics and application thereof. The composition comprises: 1.5-4 parts by weight of a compound emulsifier compounded by behenyl alcohol, polyglycerol-10 pentastearate, and sodium stearoyl lactylate; and 1-6 parts by weight of alkyl polyvinylpyrrolidone. The composition provided by the invention can be applied in cosmetics, especially personal care cosmetics like foundation cream, skin cream, skin care emulsion and the like, can be used for preparing liquid crystal cosmetics, which can have good attachment to the skin and bring refreshing skin feel. Also, the compound use of the compound emulsifier and the alkyl polyvinylpyrrolidone in the composition provided by the invention plays a synergistic role in enhancing the water-resisting effect of liquid crystal cosmetics. The liquid crystal water resistant technology involved in the invention is also known as PRW technology.

The invention relates to a steamed bread modifier, which contains 0.1 to 0.3 weight portion of amylase, 0.2 to 0.4 weight portion of glucose oxidase, 0.4 to 0.8 weight portion of xylanase, 2 to 3 weight portions of vitamin C, 6 to 8 weight portions of calcium stearyl lactylate or sodium stearoyl lactylate, 5 to 8 weight portions of full-fat soybean powder, 80 weight portions of corn starch, 0.8 to 1 weight portion of calcium peroxide, and 2.5 to 5 weight portions of monoglyceride. The steamed bread modifier can comprehensively modify the quality of steamed bread in aspects such as the volume of the steamed bread, skin whiteness, and internal structure.

The invention discloses a bread flour improver. The improver comprises the following components by weight portion: 3 to 10 portions of vitamin C, 10 to 20 portions of stearoyl calcium lactate, 5 to 10 portions of stearoyl sodium lactate, 1 to 2 portions of amylase, 1 to 3 portions of xylanase, 1 to 5 portions of lipase, 1 to 5 portions of glucose oxidase, 20 to 40 portions of phosphate, 10 to 50 portions of starch and 0.5 portions of silicon dioxide, wherein the raw materials meet the requirements of hygienic standards GB2760 for uses of food additives. The improver improves the bread-baking performance not by means of oxidant but through the synergy of the safe reliable raw materials, such as the vitamin C, emulsifier, enzyme preparation and the phosphate. As no chemical oxidant is used in the invention, the harm caused to human bodies by abusing non-food oxidant can be reduced, and the nutrition of flour is prevented from being destroyed by the application of the chemical oxidant.

The invention relates to a freeze-fermented fried dough stick and a production method thereof, belonging to the technical field of food processing. The invention utilizes the refrigeration technology and the yeast fermentation to produce the fried dough stick so as to provide a foundation for the industrialized production of the fried dough stick, enhances the product quality standardization, the safety and the convenience, and reduces the acrylamide content in the product and gives a unique fermentation smell for the fried dough stick. The technical proposal of the invention is that wheat flour or whole meal flour or buckwheat flour or oat flour, yeast, common salt, sodium bicarbonate, potassium acid tartrate, sodium stearoyl lactylate and glutathione are put into a stirring cylinder for even and slow mixing and stirring, then, ice water is added, and the mixture is continuously stirred into a dough; the dough is taken from the refrigerator, divided into blocks, shaped (to be elognated), refrigerated, and stored in the refrigerator for subsequent use; and when needed, the dough is taken from the refrigerator and then put into a case for fermentation, and finally the fermented dough is directly put into a frying pan to be fried the into a finished product. In the fried dough stick produced according to the embodiment of the invention, the acrylamide content is about 80 micrograms per kilogram of fried dough sticks, however, in the fried dough stick produced by using alum in the traditional process, the acrylamide content is about 220 micrograms per kilogram of fried dough sticks. Besides, the product has a novel smell generated by the fermentation of the yeast, and has bright yellow color, good appearance, crispy taste and deliciousness.

Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising very high levels of maltogenic amylase. These levels result in improved properties in the final baked product, including improved flavor, longer shelf life, and higher baked volumes. In one embodiment, the level of sugar included in the dough can be substantially reduced compared to prior art quantities, while still achieving a sweet product. The invention also allows certain chemicals such as sodium stearoyl lactylate and azodicarbonamide to be entirely eliminated from the dough.

The invention discloses an efficient plasticizer. The efficient plasticizer comprises, by weight, 12-15 parts of sodium stearoyl lactylate, 10-15 parts of diacetyl tartaric acid ester of mono- and glycerides, 15-18 parts of glycerol monolaurate, 10-12 parts of glycerol ester of rosin, 8-10 parts of sodium polyacrylate, 6-8 parts of barium stearate, 8-10 parts of isopropanol, 6-8 parts of hyaluronic acid, 15-20 parts of tetrafluoroethylene, 12-15 parts of acetyl, 16-20 parts of carbitol, 20-22 parts of diethanol amine, 5-8 parts of phenoxy ethanol, 10-15 parts of acrylic modified alkyd resin, 12-15 parts of mercaptoacetic acid and 6-8 parts of chloroacetic acid. The efficient plasticizer has the advantages that plasticity and flexibility of plastic materials can be enhanced, environment protection performance is good, surface strength of the plastic materials can be also enhanced, environment pollution is reduced due to low plasticizing temperature, and product performance is improved.

The invention relates to French leavened bread with rich dietary fibers and a production method of French leavened bread, which belong to the technical field of food processing. The production method includes: weighing and placing high gluten flour, soybean fiber powder, resistant starch, oligosaccharide, yeast, granulated sugar, salt, milk powder, alpha-amylase, glucose oxidase, pentosanase, ascorbic acid, sodium stearoyl lactylate, carboxymethyl cellulose and hydroxypropyl methyl cellulose into a mixing tank, mixing well at the low speed, adding water, beaten egg, high fructose corn syrup, glycerin and shortening and mixing to obtain dough, pressing the formed dough, slicing and shaping, placing the sliced and shaped dough into a fermenting box for leavening, and after leavening, using an oven to bake to obtain finished products. The production method lays a foundation for making high-quality nutritious bread with rich dietary fibers. The shortages of rough taste, peculiar smell, darkening and the like of the French leavened bread compared with traditional dietary fiber bread (such as wheat brans, food gums and the like) are avoided, and the content of the dietary fibers can be increased and the product shelf life can be prolonged.

The invention belongs to the technical field of food processing, and discloses rice steamed sponge cakes and a making method thereof. The formula of the rice steamed sponge cakes comprises the following raw materials in parts by weight of 100 parts of mixed rice flour, 18-25 parts of Angel yeast activating fluid, 8-13 parts of yoghourt, 10-20 parts of white granulated sugar, 0.6-1.2 parts of modified starch, 4-7 parts of peanut oil, 0.08-0.14 part of potassium sorbate, 1-4 parts of trehalose and 0.1-0.5 part of sodium stearoyl lactylate, wherein the mixed rice flour is obtained through mixingpolished long-grained nonglutinous rice flour with glutinous rice flour. The rice steamed sponge cakes made by the making method of the rice steamed sponge cakes are soft in mouth feel and have typical sour and sweet fragrance, resuscitation and aging phenomena are obviously improved, and the production technology is simple and easy to operate.

The invention relates to a method for improving the crispy feature of fried dough stick by using transglutaminase, belonging to the technical field of food processing. The invention is characterized in that wheat flour or whole meal flour or buckwheat flour or oat flour, yeast, common salt, sodium bicarbonate, potassium acid tartrate, sodium stearoyl lactylate, glutathione, transglutaminase, lactalbumin and artemis sphaerocephala krasch gum are put into a stirring cylinder for even mixing and stirring, then, ice water is added, and the mixture is continuously stirred into a dough; the dough is stood at the room temperature such that the transglutaminase undergoes sufficient chemical action; the dough undergoing standing is divided into blocks and shaped (to be elognated), the dough is then coated by preservative films and then put in a refrigerator for refrigeration, and the refrigerated dough is then stored in the refrigerator; and, when needed, the dough is taken out from the refrigerator and then put into a case for fermentation, finally the fermented dough is directly put into a frying pan to be fried into a finished product. In the invention, the transglutaminase is utilized in the freeze-fermented fried dough stick to overcome the damage brought by the refrigeration to flour gluten protein. The invention not only keeps the advantages of the freeze-fermented fried dough stick such as low acrylamide content, unique smell, bright yellow color, good appearance, and the like, but also improves the crispy feature of the fired dough stick.

An improved method of treating skin diseases comprises applying to the skin of a patient suffering such a skin disease an allantoin-containing composition in a therapeutically effective quantity. The allantoin-containing composition is an oil-in-water emulsion that includes allantoin and an emulsifier system that includes at least one emulsifier that is either an anionic emulsifier or a nonionic emulsifier. If the emulsifier is an anionic emulsifier, the emulsifier system can include an acidic wax such as beeswax. The nonionic emulsifiers used can include at least one nonionic emulsifier that is an ethoxylated ether or an ethoxylated ester whose carbon chain length ranges from 8 to 22 carbon atoms. Alternatively, the emulsifier system can include an acidic anionic polymer such as carboxypolymethylene and an anionic emulsifier. In another alternative, the emulsifier system can include the acidic anionic polymer and a nonionic emulsifier, or the acidic anionic polymer alone. In still another alternative, the emulsifier system can include cetyl alcohol and stearic acid. In yet another alternative, the emulsifier system can include sodium stearoyl lactylate and sodium isostearoyl lactylate. In another alternative, the emulsifier system can include at least one polyethyleneglycol ether of cetearyl alcohol. In still another alternative, the emulsifier system can include a polyethylene glycol ester of stearic acid and glyceryl stearate. The composition can include other ingredients. The pH of the composition used in a method according to the present invention is from about 3.0 to about 6.0; preferably, a narrower pH range is used, varying with each embodiment of the composition. Among the diseases that can be treated is epidermolysis bullosa.

The invention discloses a bread improver. The bread improver is prepared from alpha-amylase, xylanase, maltogenic amylase, diacetyl tartaric acid ester of monoglycerides, mono-and diglycerides of fatty acids, sodium stearoyl lactylate, xanthan gum, sodium carboxymethyl cellulose, vitamin C, coarse-grain pre-gelatinized waxy corn starch and vital wheat gluten. The grain size of the coarse-grain pre-gelatinized waxy corn starch meets a condition that a retention rate is smaller than or equal to 40% after the starch is filtered through a 220micrometer screen, and a lactic acid SRC value of the vital wheat gluten is 95.0-130.0%. Due to adoption of the high-fluidity coarse-grain pre-gelatinized waxy corn starch as a carrier, uniformity of components of the bread improver is improved under the conditions of equal time and equal rotation speed; by adoption of the vital wheat gluten with special performances, bread ageing is effectively decelerated to improve resilience of bread.

The invention discloses a hot pot baozi, which comprises baozi wrappers and stuffing, wherein the baozi wrappers are prepared from the following raw materials: wheat starch, modified starch, water, quick-frozen oil, mycose, sodium stearoyl lactylate, sodium caseinate, and modified soybean lecithin. The stuffing is prepared from the following raw materials: meat, pure fat, dark soy sauce, water, spring onion, water chestnut, agar jelly, salt, white sugar, ground pepper, monosodium glutamate, inosine 5'-monophosphate and guanosine 5'-monophosphate. The invention discloses a preparation method of the hot pot baozi, which comprises the following steps: a) preparing starch gravy; b) adding auxiliary material; c) carrying out vacuum dough making; d) stirring the stuffing; e) molding; f) boiling with water; g) cooling; and i) cold preservation. The hot pot baozi provided with the above-mentioned materials and preparation method has rich nutrition, good taste and good chewing quality. The wrapper of the hot pot baozi has strong toughness, high transparency after water boiling and better retention of cooking liquor. Furthermore, the hot pot baozi has good boiling-resistance and good anti-aging effect.

The invention relates to an emulsifying paste composition special for foods. The emulsifying paste composition consists of 30-40% of water, 20-30% of sorbitol liquid, 6-10% of sorbitan monostearate, 10-14% of monoor / and diglyceryl stearate, 4-8% of polyglyceryl fatty ester, 6-12% of sucrose fatty acid ester and 3-8% of sodium stearoyl lactylate. The emulsifying paste composition disclosed by the invention is simple and convenient to make; and besides, a sorbitol composition and an emulsifying agent composition are processed and stirred at a special temperature, so that the application functions are effectively increased, the made emulsifying paste composition can lock moisture in bread, cakes and the like, can maintain food tissue soft, fine and smooth and increase smooth mouth feel.

The invention relates to a frozen spring roll and a technology thereof. The frozen spring roll comprises a filling and a coating, wherein the filling can be in shape of sweetened bean paste, Q balls, filaments, meat paste or mashed vegetables; white sugar is adopted and serves as a sweetening agent in the spices of the filling; the coating consists of at least two wrappers; glycerin monostearate serving as an emulsion stabilizer is added to the inner wrapper; vegetable juice for coloring and sodium stearoyl lactylate for resisting cracking are added to the outer wrapper; and a name corresponding to the filling is burnt in the outer wrapper. According to the frozen spring roll having such structure and produced by such technology, the filling is soft, the two wrappers are crisp outside and soft inside, so that the frozen spring roll tastes good and has relatively high aesthetic effect and is relatively worthy to popularize and apply.

An improved method of treating skin diseases comprises applying to the skin of a patient suffering such a skin disease an allantoin-containing composition in a therapeutically effective quantity. The allantoin-containing composition is an oil-in-water emulsion that includes allantoin and an emulsifier system that includes at least one emulsifier that is either an anionic emulsifier or a nonionic emulsifier. If the emulsifier is an anionic emulsifier, the emulsifier system can include an acidic wax such as beeswax. The nonionic emulsifiers used can include at least one nonionic emulsifier that is an ethoxylated ether or an ethoxylated ester whose carbon chain length ranges from 8 to 22 carbon atoms. Alternatively, the emulsifier system can include an acidic anionic polymer such as carboxypolymethylene and an anionic emulsifier. In another alternative, the emulsifier system can include the acidic anionic polymer and a nonionic emulsifier, or the acidic anionic polymer alone. In still another alternative, the emulsifier system can include cetyl alcohol and stearic acid. In yet another alternative, the emulsifier system can include sodium stearoyl lactylate and sodium isostearoyl lactylate. In another alternative, the emulsifier system can include at least one polyethyleneglycol ether of cetearyl alcohol. In still another alternative, the emulsifier system can include a polyethylene glycol ester of stearic acid and glyceryl stearate. The composition can include other ingredients. The pH of the composition used in a method according to the present invention is from about 3.0 to about 6.0; preferably, a narrower pH range is used, varying with each embodiment of the composition. Among the diseases that can be treated is epidermolysis bullosa.

The invention discloses whole-wheat crackers and aims at providing a food which has rich nutrition, good taste and a health care role. The whole-wheat crackers are made from the following raw materials: flour, white granulated sugar, white granulated sugar powder, shortening, wheat bran, common salt, egg, sodium bicarbonate, tartaric acid, ammonium bicarbonate, liquid malt extract, sodium stearoyl lactylate, calcium carbonate, butter flavor and water.

The invention discloses a rice meal low-temperature anti-aging agent. The rice meal low-temperature anti-aging agent is prepared from the following components in parts by mass: 0.1 to 0.5 part of emulsifier, 0.1 to 0.3 part of hydrophilic colloid, 0.1 to 0.2 part of beta-cyclodextrine, or 0.2 to 0.4 part of konjac glucomannan, wherein the emulsifier is selected from one or two of SE (sucrose ester), SSL (sodium stearoyl lactylate) and GMS (monostearin); the hydrophilic colloid is selected from one or two of xanthan gum, guar gum and sodium alginate. The rice meal low-temperature anti-aging agent has the advantages that the water retention ability of rice meal at the low temperature of 4 DEG C or -20 DEG C is improved, the water loss of tissues is effectively controlled, and the cracking of a product is controlled; the content of bonding water is effectively increased, the water loss is reduced, the aging is delayed, the low-temperature storage hardening of a product is prevented, the tissue structure is improved, and the quality guarantee time of the rice meal product is prolonged.

The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend.In preferred embodiments, the present methods comprise substeps for preparing the hydrated emulsifier blend of lactylated mono- and di-glycerides, comprising: admixing a first wetting agent emulsifier comprising sodium stearyl lactate with hot water to form a clear mixture; admixing a second emulsifier comprising a blend of lactylated mono- and di-glycerides with the clear mixture; and, maintaining the lactic ester blend of mono- and di-glycerides at about 43° C. to 95° C. for sufficient time to disperse and hydrate the lactylated mono- and di-glyceride in the clear mixture to form a hydrated emulsifier blend. The hydrated emulsifier described herein is also useful in the aeration of food products such as yogurt, other refrigerated milk products, ready-to-spread frostings, fermented and unfermented soy, rice and nut milk products, beverages, and whipped toppings.

The invention relates to a black soya bean powder nutritious instant noodle containing black soya bean anthocyanidin and preparation method thereof. which is characterized in that: the formula comprises the materials of following weight parts: wherein, the main material comprises 20-30 black soya bean powder, 25-35 corn flour, 10-20 corn starch and 20-35 wheat flour; and the auxiliary material comprises: 1-3 black soya bean coat powder, 1.7 salt, 0.05 composite phosphate, 0.35-0.4 sodium carbonate, 0.1-0.15 potash, 0.17-0.18 sodium polyacrylat, 0.2-0.25 sucrose ester and 0.1-0.2 stearyl sodium lactate. The product achieves the advantages of slip mouthfeel, socking durable, boilable and short rehydrating time; the invention increases protein content, meets the daily protein metabolism needof human body basically and improves the nutritive value of traditional instant pasta in substance; and is a real instant, nutritious and health food for containing rich anthocyanidin.

The invention relates to a quality modifier for compound multi-grain bread powder. The quality modifier comprises, by weight, 20-40 parts of wheat gluten, 7-11 parts of xanthan gum, 3-4 parts of guar gum and 3-4 parts of sodium stearyl lactate. The wheat gluten is also known as vital wheat gluten or gluten powder, the xanthan gum and the guar gum are thickening agents, and the sodium stearyl lactate is an emulsifier. The usage amount of the quality modifier accounts for 3.1-5.9% of the weight of the bread powder. The quality modifier is designed according to rheological property of the bread powder and quality promotion, the synergistic stabilizing effect of the natural wheat gluten, the xanthan gum and the guar gum is utilized, the emulsifier is added simultaneously, so that rheological parameters of the multi-grain bread powder are greatly improved, and simultaneously the optimized modifier enables storage stability of a final finished product and sensory quality of bread to be improved.

The invention discloses a baking composite non-dairy cream and a preparation method thereof. The baking composite non-dairy cream is prepared from the following raw materials in percentage by weight: 28 to 40 percent of vegetable fat, 0.02 to 0.5 percent of lecithin, 0.02 to 2 percent of edible salts, 0.02 to 0.5 percent of diacetyl tartaric acid ester of mono-and diglycerides, 0.05 to 1 percent of mono-and diglycerides of fatty acids, 0 to 0.2 percent of sucrose fatty acid ester, 0 to 0.5 percent of polyglycerol ester, 2 to 5 percent of crino whey powder, 0.05 to 1 percent of modified cellulose, 0.1 to 2.5 percent of sodium caseinate, 0 to 0.5 percent of sodium stearoyl lactylate, 0 to 0.5 percent of lactic acid glycerin fatty acid ester, 0 to 0.3 percent of sodium alginate, 0.002 to 0.2 percent of sodium scorbate, 3 to 6 percent of sugar, 3 to 6 percent of glucose syrup, 10 to 18 percent of high fructose corn syrup and the balance of water. The baking composite non-dairy cream and the preparation method thereof disclosed by the invention have the beneficial effects that operation steps are simplified, and the efficiency is improved; the influence of human experience is avoided, and the finished product rate is improved; by using the synergistic effect of the modified cellulose, the sodium caseinate and stearoyl lactylate, a cake is automatically cracked when a pound cake is baked and the condition that the cake is pulled out of a baking chamber for artificially cutting is avoided, so that the baking time and energy consumption are saved; better water holding and wetting properties are obtained, and the shelf life is prolonged.

The invention discloses a composite modifier for whole-wheat bread, a whole-wheat bread composition, the whole-wheat bread and a preparation method of the whole-wheat bread. The composite modifier comprises 70-93wt% of vital wheat gluten, 6-28wt% of sodium stearoyl lactylate, 0.2-1wt% of alpha-amylases, 0.05-0.3wt% of xylanase and 0.3-1.5wt% of lipases based on 100wt%. The vital wheat gluten, the sodium stearoyl lactylate, the alpha-amylases, the xylanase and the lipases are mixed in a specific proportion to obtain a mixture to be used as the composite modifier, so that the mixture can cooperate with the 100wt% of the whole wheat flour for use, and the whole-wheat bread being good in mouth feel can be obtained.

The invention discloses a formula for preparing novel functional non-dairy creamer by taking rice fructose syrup and rice protein peptide as wall materials to micro-gelatinize and cover and a production method thereof. The formula is characterized in that the formula is as follows according to weight percentage: 30-40 of functional oil, 60-65 of the rice fructose syrup, 3-5 of the rice protein peptide, 0.5-0.6 of monostearin, 2-2.4 of sucrose ester, 0.5 of sodium stearyl lactate, 1.5 of dipotassium phosphate, 0.3 of sodium tripolyphosphate, 0.15 of sodium hexametaphosphate and 0.1 of milk flavor. The formula disclosed by the invention has the advantages of being widely applied to high-grade nutritional foods, improving a tissue structure, the appearance quality and palatability of the foods, prolonging the shelf life of the products, and having very important meanings on improving the safety of non-dairy creamer products and the health-care function of the products.

The invention belongs to the technical field of non-dairy creamer production, and especially relates to a preparation method of an acid-tolerant non-dairy creamer. By taking hydrogenated coconut oil, sodium caseinate and maltodextrin as raw materials, the preparation method of the acid-tolerant non-dairy creamer mainly comprises the following steps: placing the hydrogenated coconut oil into a carburetion pot to dissolve, adding fatty acid monoglyceride and sodium stearoyl lactylate into the carburetion pot, stirring uniformly to obtain an oil phase; pouring sodium caseinate, dipotassium hydrogen phosphate and sodium tripolyphosphate into deionized water, stirring and homogenizing by a colloid mill to form a pasty fluid; placing maltodextrin in a blending tank, successively adding into the pasty fluid and the oil phase, stirring uniformly and shearing at a high speed; and homogenizing the material fluid, pumping into a drying column and performing spray drying to obtain a finished product. The preparation method is simple in technology, short in production period, stable in seasonality of product properties, good in low-temperature dissolving effect, and easy to dissolve in an acidic solution; and the preparation method helps to effectively expand application fields of the non-dairy creamer, and to develop a new food source for cold food and cold beverage industries.

The invention relates to a method by utilizing micro-emulsion to prepare frozen puff, which is characterized in that: food-grade micro-emulsion is prepared by utilizing emulsifiers such as potassium sorbate, tween-80, sucrose fatty ester and sodium stearoyl lactylate, salt, ethanol and water, the food-grade micro-emulsion is used for preparing puff, a molded puff blank is cold stored under the temperature of minus 180 DEG C for later use after being quickly frozen under the temperature of minus 40 DEG C; and when the puff is eaten, the puff blank is directly baked and filled with filler. The frozen puff prepared by the method still can maintain good quality after being cold stored for three months. The method can save labor and space for a bakery and is convenient for consumers to bake fresh puff at home.

The invention provides whole wheat boiled noodle, which is prepared from the following raw materials (by weight): 60-70 parts of flour, 5-10 parts of wheat bran, 5-10 parts of corn flour, 0.02-0.04 part of a compound enzyme preparation, 2-3 part of vital gluten, 0.06-0.1 part of sodium stearoyl lactylate, 20-35 parts of water and 2-5 parts of edible salt. Lipase activity of maize meal and wheat bran is eliminated by microwave treatment. Due to the Maillard reaction happed during the enzyme deactivation process, unique flavor is generated, and taste of the boiled noodle is enhanced. Shelf life of the whole wheat boiled noodle is prolonged because of an antioxidant generated during the Maillard reaction process. Thus, the problem that most whole wheat boiled noodles in the market have short shelf life and are not easy to store is solved. In comparison with a traditional backing technology, the microwave enzyme deactivation technology has the following advantages: reaction time is saved, factory energy resources are saved, and the smell of burnt food that is generated by wheat bran after excessive baking is prevented such that taste of the noodle is not influenced.