CN111184051A - Vegetable protein liquid for baking food and preparation method thereof - Google Patents
Vegetable protein liquid for baking food and preparation method thereof Download PDFInfo
- Publication number
- CN111184051A CN111184051A CN202010054497.0A CN202010054497A CN111184051A CN 111184051 A CN111184051 A CN 111184051A CN 202010054497 A CN202010054497 A CN 202010054497A CN 111184051 A CN111184051 A CN 111184051A
- Authority
- CN
- China
- Prior art keywords
- parts
- protein liquid
- raw materials
- plant protein
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 74
- 235000013305 food Nutrition 0.000 title claims abstract description 13
- 108010082495 Dietary Plant Proteins Proteins 0.000 title claims description 16
- 238000002360 preparation method Methods 0.000 title abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 55
- 108010064851 Plant Proteins Proteins 0.000 claims abstract description 54
- 235000021118 plant-derived protein Nutrition 0.000 claims abstract description 54
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 238000004945 emulsification Methods 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 108010084695 Pea Proteins Proteins 0.000 claims abstract description 14
- 235000019702 pea protein Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 12
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 12
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 239000008103 glucose Substances 0.000 claims abstract description 12
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 12
- 235000019198 oils Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 12
- 238000007599 discharging Methods 0.000 claims abstract description 10
- 235000018102 proteins Nutrition 0.000 claims abstract description 9
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 9
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000002344 surface layer Substances 0.000 abstract description 6
- 238000007665 sagging Methods 0.000 abstract description 5
- 239000002002 slurry Substances 0.000 abstract description 5
- 239000011248 coating agent Substances 0.000 abstract description 3
- 238000000576 coating method Methods 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 2
- 238000007873 sieving Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 18
- 235000008429 bread Nutrition 0.000 description 8
- 238000009472 formulation Methods 0.000 description 5
- 239000012460 protein solution Substances 0.000 description 5
- 230000014759 maintenance of location Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000000172 allergic effect Effects 0.000 description 2
- 208000010668 atopic eczema Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 206010016807 Fluid retention Diseases 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000001680 brushing effect Effects 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000014509 gene expression Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a plant protein liquid for baking food and a preparation method thereof. The plant protein liquid comprises the following raw materials in parts by weight: 190-194 parts of sunflower seed oil, 70-72 parts of pea protein powder, 17-20 parts of glucose, 6-7 parts of maltodextrin, 4-5 parts of starch and 817-821 parts of water. The preparation method comprises the following steps: s1, taking the raw materials according to the proportion for later use; s2, putting the raw materials into an emulsification tank and uniformly stirring; s3, sieving with a 40-mesh sieve, and introducing into a homogenizer for homogenizing; s4, pre-boiling, heating the homogenized raw materials through a sterilization machine and discharging; s5, filling the pre-cooked protein liquid, and sterilizing at high temperature and high pressure to obtain the plant protein liquid. The preparation method has the advantages of simple steps and convenient operation, and the prepared plant protein liquid has uniform concentration, and has the characteristics of good viscosity, good sagging property and large slurry hanging amount. After the surface layer of the baked product is sprayed or painted and baked, a coating with uniform color and luster and better brightness can be formed on the surface layer, and the shelf life of the baked product can be prolonged.
Description
Technical Field
The invention relates to the field of baking, in particular to a plant protein liquid for baking food and a preparation method thereof.
Background
The bread is easy to lose water, wrinkle or collapse in the preservation process, and is not beautiful and poor in taste.
In order to keep the bread good in taste, brushing egg liquid is commonly used in the baking industry to improve the brightness and water retention of the bread, but the following defects exist: firstly, the operation is inconvenient, and the requirement on sanitation is high; secondly, due to the viscosity difference of eggs, the prepared bread has a common taste and short taste retention time; thirdly, bacteria are easy to breed, and the requirement on storage environment is high.
Aiming at the problems of inconvenient operation, short product phase retention time and easy bacteria breeding in the preparation process of bread in the prior art, a more reasonable technical scheme is required to be provided to solve the technical problems existing at present.
Disclosure of Invention
The invention aims to provide a preparation method of a plant protein liquid for baked food, and aims to solve the problems of inconvenient operation, short quality phase retention time and easy bacterial breeding in the preparation process of bread in the prior art.
In order to achieve the purpose, the invention provides a plant protein liquid for baking food, which comprises the following raw materials in parts by weight: 190-194 parts of sunflower seed oil, 70-72 parts of pea protein powder, 17-20 parts of glucose, 6-7 parts of maltodextrin, 4-5 parts of starch and 817-821 parts of water.
Optionally, the feed comprises the following raw materials in parts by weight: 191-193 parts of sunflower seed oil, 70-71 parts of pea protein powder, 18-19 parts of glucose, 6.5-7 parts of maltodextrin, 4-4.5 parts of starch and 818-820 parts of water.
Optionally, the feed comprises the following raw materials in parts by weight: 192 parts of sunflower seed oil, 70.4 parts of pea protein powder, 18.6 parts of glucose, 6.8 parts of maltodextrin, 4.2 parts of starch and 819 parts of water.
The invention also provides a preparation method of the plant protein liquid for baking foods, which comprises the following steps:
s1, preparing materials, namely taking the raw materials of the plant protein liquid according to the proportion for later use;
s2, stirring, namely placing the raw materials into an emulsification tank, stirring for 5-10 min at the rotating speed of 2600-3000 rmp/min, and standing for 30-40 min;
s3, homogenizing, namely screening the raw materials after standing by a 40-mesh sieve, and introducing the raw materials into a homogenizer for emulsification and homogenization, wherein the pressure of the homogenizer is 35-40 MPa, and the temperature is 50-60 ℃;
s4, pre-boiling, heating the homogenized raw materials by a tubular sterilization machine at the heating temperature of 81-87 ℃, preserving heat for 20S, and discharging;
and S5, filling the pre-cooked protein liquid, and sterilizing at high temperature and high pressure for 20min to obtain the final product of the plant protein liquid, wherein the sterilization temperature is 121 ℃.
Optionally, in step S2, stirring at 2700-2900 rmp/min for 7-9 min, and standing for 33-38 min.
Alternatively, the mixture was stirred at 2800rmp/min for 8min and allowed to stand for 35 min.
Optionally, in step S3, the homogenizer is at a pressure of 37-39 MPa and a temperature of 53-58 deg.C
Alternatively, the homogenizer pressure is 38MPa and the temperature is 55 ℃.
Optionally, in step S4, the heating temperature is 82-86 ℃, the temperature is maintained for 20S, and the material is discharged when the temperature of the raw material is 82-85 ℃.
Optionally, heating at 84 deg.C, maintaining for 20s, and discharging when the temperature of the raw materials is 83 deg.C.
The preparation method has the advantages of simple steps and convenient operation, and the prepared plant protein liquid has uniform concentration, and has the characteristics of good viscosity, good sagging property and large slurry hanging amount. The prepared vegetable protein liquid is prepared from pea protein powder, so that the problem that a user is allergic to soybean protein when eating bread can be effectively avoided, and the vegetable protein liquid is beneficial to human body absorption.
Based on the characteristics of good viscosity, good sagging property and large slurry hanging amount of the plant protein liquid, after the plant protein liquid is sprayed or coated on the surface layer of a baked product and baked, a coating with uniform color and luster and good brightness can be formed on the surface layer, and the quality guarantee period of the baked product can be prolonged.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Detailed Description
The following describes in detail specific embodiments of the present invention. It should be understood that the detailed description and specific examples, while indicating the present invention, are given by way of illustration and explanation only, not limitation.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains. Unless specifically stated otherwise, the relative steps, numerical expressions, and values of the components and steps set forth in these embodiments do not limit the scope of the present invention. In all examples shown and described herein, unless otherwise specified, any particular value should be construed as merely illustrative, and not restrictive, and thus other examples of example embodiments may have different values.
Examples 1 to 5 show preferred embodiments of the plant protein liquid in different cases, as follows.
Example 1
This example prepared a vegetable protein liquid for use in baked goods using the following formulation.
The plant protein liquid comprises the following raw materials: 190 g of sunflower seed oil, 70 g of pea protein powder, 17 g of glucose, 6 g of maltodextrin, 4 g of starch and 817 g of water.
Example 2
This example prepared a vegetable protein liquid for use in baked goods using the following formulation.
The plant protein liquid comprises the following raw materials: 191 g of sunflower seed oil, 70.2 g of pea protein powder, 18 g of glucose, 6.5 g of maltodextrin, 4.1 g of starch and 818 g of water.
Example 3
This example prepared a vegetable protein liquid for use in baked goods using the following formulation.
The plant protein liquid comprises the following raw materials: 192 g of sunflower seed oil, 70.4 g of pea protein powder, 18.6 g of glucose, 6.8 g of maltodextrin, 4.2 g of starch and 819 g of water.
Example 4
This example prepared a vegetable protein liquid for use in baked goods using the following formulation.
The plant protein liquid comprises the following raw materials: 193 g of sunflower seed oil, 71 g of pea protein powder, 19 g of glucose, 6.9 g of maltodextrin, 4.6 g of starch and 820 g of water.
Example 5
This example prepared a vegetable protein liquid for use in baked goods using the following formulation.
The plant protein liquid comprises the following raw materials: 194 g of sunflower seed oil, 72 g of pea protein powder, 20 g of glucose, 7 g of maltodextrin, 5 g of starch and 821 g of water.
Examples 6 to 10 show preferred embodiments of the plant protein liquid in the preparation process, wherein the plant protein liquid raw materials are prepared according to the mixture ratio in example 3, and the specific preparation method and the parameters controlled in the steps are as follows.
Example 6
This example prepared a vegetable protein solution using the following preparation method. Specifically, the preparation method comprises the following steps:
s1, preparing materials, namely taking the raw materials of the plant protein liquid according to the proportion for later use;
s2, stirring, namely putting the raw materials into an emulsification tank, stirring for 5min at the rotating speed of 2600rmp/min, and standing for 30 min;
s3, homogenizing, namely screening the raw material after standing by a 40-mesh sieve, and introducing the raw material into a homogenizer for emulsification and homogenization, wherein the pressure of the homogenizer is 35MPa, and the temperature is 50 ℃;
s4, pre-boiling, heating the homogenized raw materials by a tubular sterilization machine at the heating temperature of 81 ℃, preserving heat for 20S, and discharging;
and S5, filling the pre-cooked protein liquid, and sterilizing at high temperature and high pressure for 20min to obtain the final product of the plant protein liquid, wherein the sterilization temperature is 121 ℃.
Example 7
In this example, a plant protein solution was prepared by the following preparation method, with some parameters changed based on example 6. Specifically, the preparation method comprises the following steps:
s1, preparing materials, namely taking the raw materials of the plant protein liquid according to the proportion for later use;
s2, stirring, namely placing the raw materials into an emulsification tank, stirring for 6min at the rotating speed of 2700rmp/min, and standing for 33 min;
s3, homogenizing, namely sieving the raw material after standing by a 40-mesh sieve, and then putting the raw material into a homogenizer for emulsification and homogenization, wherein the pressure of the homogenizer is 36MPa, and the temperature is 52 ℃;
s4, pre-boiling, heating the homogenized raw materials at 82.5 ℃, preserving heat for 20S, and discharging;
and S5, filling the pre-cooked protein liquid, and sterilizing at high temperature and high pressure for 20min to obtain the final product of the plant protein liquid, wherein the sterilization temperature is 121 ℃.
Example 8
In this example, a plant protein solution was prepared by the following preparation method, with some parameters changed based on example 6. Specifically, the preparation method comprises the following steps:
s1, preparing materials, namely taking the raw materials of the plant protein liquid according to the proportion for later use;
s2, stirring, namely placing the raw materials in an emulsification tank, stirring for 8min at the rotating speed of 2800rmp/min, and standing for 36 min;
s3, homogenizing, namely screening the raw material after standing by a 40-mesh sieve, and introducing the raw material into a homogenizer for emulsification and homogenization, wherein the pressure of the homogenizer is 37MPa, and the temperature is 55 ℃;
s4, pre-boiling, heating the homogenized raw materials at 84 ℃, preserving heat for 20S, and discharging;
and S5, filling the pre-cooked protein liquid, and sterilizing at high temperature and high pressure for 20min to obtain the final product of the plant protein liquid, wherein the sterilization temperature is 121 ℃.
Example 9
In this example, a plant protein solution was prepared by the following preparation method, with some parameters changed based on example 6. Specifically, the preparation method comprises the following steps:
s1, preparing materials, namely taking the raw materials of the plant protein liquid according to the proportion for later use;
s2, stirring, namely placing the raw materials in an emulsification tank, stirring for 9min at the rotating speed of 2900rmp/min, and standing for 38 min;
s3, homogenizing, namely screening the raw material after standing by a 40-mesh sieve, and introducing the raw material into a homogenizer for emulsification and homogenization, wherein the pressure of the homogenizer is 38MPa, and the temperature is 58 ℃;
s4, pre-boiling, heating the homogenized raw materials at 85.5 ℃, preserving heat for 20S, and discharging;
and S5, filling the pre-cooked protein liquid, and sterilizing at high temperature and high pressure for 20min to obtain the final product of the plant protein liquid, wherein the sterilization temperature is 121 ℃.
Example 10
In this example, a plant protein solution was prepared by the following preparation method, with some parameters changed based on example 6. Specifically, the preparation method comprises the following steps:
s1, preparing materials, namely taking the raw materials of the plant protein liquid according to the proportion for later use;
s2, stirring, namely placing the raw materials in an emulsification tank, stirring for 10min at the rotating speed of 3000rmp/min, and standing for 40 min;
s3, homogenizing, namely screening the raw material after standing by a 40-mesh sieve, and introducing the raw material into a homogenizer for emulsification and homogenization, wherein the pressure of the homogenizer is 40MPa, and the temperature is 60 ℃;
s4, pre-boiling, heating the homogenized raw materials at 87 ℃, preserving heat for 20S, and discharging;
and S5, filling the pre-cooked protein liquid, and sterilizing at high temperature and high pressure for 20min to obtain the final product of the plant protein liquid, wherein the sterilization temperature is 121 ℃.
The preparation method has the characteristics of simple steps and convenient operation, and the prepared plant protein liquid has uniform concentration, good viscosity, good sagging property and large slurry hanging amount. The prepared vegetable protein liquid is prepared from pea protein powder, so that the problem that a user is allergic to soybean protein when eating bread can be effectively avoided, and the vegetable protein liquid is beneficial to human body absorption. And based on the characteristics of good viscosity, good sagging property and large slurry hanging amount of the plant protein liquid, a coating with uniform color and good brightness can be formed on the surface layer of the baked product after the plant protein liquid is sprayed or coated on the surface layer of the baked product and baked, and the quality guarantee period of the baked product can be prolonged.
In step S3, the standing raw material may be automatically introduced into the homogenizer by any suitable device such as a plunger pump, which can be flexibly configured according to actual requirements by those skilled in the art, and the disclosure is not limited thereto.
It should be noted that, when the protein liquid is filled, the air should be exhausted first, which is not only convenient for sealing, but also convenient for packing.
The filled plant protein liquid needs to be subjected to X-ray foreign matter selection, and the specific process comprises the following steps: and (4) carrying out X-ray treatment on the filled plant protein liquid to detect foreign matters. The test piece is: the diameter of the sus ball is 0.8mm, the diameter of the sus line is 0.4mm, the diameter of the ceramic ball is 3.0mm, the diameter of the glass ball is 3.0mm, and if more than one foreign matter exists in the product, the product is removed by an X-ray foreign matter sorting machine.
The product after foreign matter selection is subjected to weight detection, and the specific process is as follows: and (4) passing the plant protein liquid through a weight detection machine, and carrying out weight retesting. Products with unqualified weight are removed by the weight sorting machine. And then, placing the qualified products, wherein the plant protein liquid needs to be flatly placed on a special plate subjected to high-temperature sterilization, and the plant protein liquid needs to be placed in order and cannot be laminated.
It should be noted that when the filled product is sterilized at high temperature and high pressure, an industrial autoclave may be used. The sterilization of the plant protein liquid by one skilled in the art can be performed by any other suitable equipment, and is not limited herein. In addition, the sterilized filling product needs to be cooled by water, and after the product is cooled, the surface moisture is wiped off, and then the product is subjected to boxing operation. The product (finished product vegetable protein liquid) is stored in a normal-temperature storage, so that the activity of the vegetable protein in the product is ensured.
The preferred embodiments of the present invention have been described in detail with reference to the examples, but the present invention is not limited to the details of the above embodiments, and various simple modifications can be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention.
It should be noted that the various features described in the above embodiments may be combined in any suitable manner without departing from the scope of the invention. The invention is not described in detail in order to avoid unnecessary repetition.
In addition, any combination of the various embodiments of the present invention is also possible, and the same should be considered as the disclosure of the present invention as long as it does not depart from the spirit of the present invention.
Claims (10)
1. The plant protein liquid for baking food is characterized by comprising the following raw materials in parts by weight: 190-194 parts of sunflower seed oil, 70-72 parts of pea protein powder, 17-20 parts of glucose, 6-7 parts of maltodextrin, 4-5 parts of starch and 817-821 parts of water.
2. The plant protein liquid for baked food as claimed in claim 1, comprising the following raw materials in parts by weight: 191-193 parts of sunflower seed oil, 70-71 parts of pea protein powder, 18-19 parts of glucose, 6.5-7 parts of maltodextrin, 4-4.5 parts of starch and 818-820 parts of water.
3. The plant protein liquid for baked food as claimed in claim 1, comprising the following raw materials in parts by weight: 192 parts of sunflower seed oil, 70.4 parts of pea protein powder, 18.6 parts of glucose, 6.8 parts of maltodextrin, 4.2 parts of starch and 819 parts of water.
4. A method of preparing a vegetable protein liquid for baked goods as claimed in any of claims 1 to 3 comprising the steps of:
s1, preparing materials, namely taking the raw materials of the plant protein liquid according to the proportion for later use;
s2, stirring, namely placing the raw materials into an emulsification tank, stirring for 5-10 min at the rotating speed of 2600-3000 rmp/min, and standing for 30-40 min;
s3, homogenizing, namely screening the raw materials after standing by a 40-mesh sieve, and introducing the raw materials into a homogenizer for emulsification and homogenization, wherein the pressure of the homogenizer is 35-40 MPa, and the temperature is 50-60 ℃;
s4, pre-boiling, heating the homogenized raw materials by a tubular sterilization machine at the heating temperature of 81-87 ℃, preserving heat for 20S, and discharging;
and S5, filling the pre-cooked protein liquid, and sterilizing at high temperature and high pressure for 20min to obtain the final product of the plant protein liquid, wherein the sterilization temperature is 121 ℃.
5. The method for preparing a plant protein liquid for baked food as claimed in claim 4, wherein in step S2, the plant protein liquid is stirred at 2700-2900 rmp/min for 7-9 min and left to stand for 33-38 min.
6. A process for preparing a plant protein liquid for baked goods as claimed in claim 5, wherein the stirring is carried out at 2800rmp/min for 8min and the mixture is left standing for 35 min.
7. The method for preparing a vegetable protein liquid for baked food as claimed in claim 4, wherein the homogenizer is at a pressure of 37 to 39MPa and a temperature of 53 to 58 ℃ in step S3.
8. The method of claim 7, wherein the homogenizer is at a pressure of 38MPa and a temperature of 55 ℃.
9. The method for preparing the plant protein liquid for the baked food according to claim 4, wherein in the step S4, the heating temperature is 82-86 ℃, and the plant protein liquid is discharged after the heat preservation for 20S.
10. The method of claim 9, wherein the heating temperature is 84 ℃, the holding temperature is 20s, and the discharging is carried out when the temperature of the raw material is 83 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010054497.0A CN111184051A (en) | 2020-01-17 | 2020-01-17 | Vegetable protein liquid for baking food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010054497.0A CN111184051A (en) | 2020-01-17 | 2020-01-17 | Vegetable protein liquid for baking food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111184051A true CN111184051A (en) | 2020-05-22 |
Family
ID=70684695
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010054497.0A Withdrawn CN111184051A (en) | 2020-01-17 | 2020-01-17 | Vegetable protein liquid for baking food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111184051A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142279A (en) * | 2021-04-12 | 2021-07-23 | 宁波大学 | Protein liquid suitable for seafood-flavored baked food and preparation method thereof |
| JP2022552442A (en) * | 2019-12-30 | 2022-12-15 | サン ケミカル コーポレイション | High bio-renewable content printing inks |
-
2020
- 2020-01-17 CN CN202010054497.0A patent/CN111184051A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2022552442A (en) * | 2019-12-30 | 2022-12-15 | サン ケミカル コーポレイション | High bio-renewable content printing inks |
| US11820902B2 (en) | 2019-12-30 | 2023-11-21 | Sun Chemical Corporation | High bio-renewable content printing inks |
| JP7393554B2 (en) | 2019-12-30 | 2023-12-06 | サン ケミカル コーポレイション | High biorenewable content printing ink |
| CN113142279A (en) * | 2021-04-12 | 2021-07-23 | 宁波大学 | Protein liquid suitable for seafood-flavored baked food and preparation method thereof |
| CN113142279B (en) * | 2021-04-12 | 2023-08-18 | 宁波大学 | Protein liquid suitable for seafood-flavored baked food and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6014031B2 (en) | Apparatus and method for producing instantly cooked instant rice | |
| KR100208971B1 (en) | Method of producing biodegradable moldings | |
| US3021220A (en) | Prepared batters | |
| CN111184051A (en) | Vegetable protein liquid for baking food and preparation method thereof | |
| CN103504203B (en) | A kind of preparation method of instant noodle | |
| JPH03502527A (en) | Ultrapasteurization of whole egg liquid by direct heating | |
| CN106616911B (en) | Processing method of alum-free full-nutrition fresh vermicelli | |
| NO173362B (en) | PROCEDURE FOR INTRODUCING LARGE GLYCEROL AMOUNTS IN DRIED FRUIT | |
| KR101615931B1 (en) | A method for manufacturing flavored glutinous rice(Yakbab) in aseptic packing system having nuts | |
| KR100903741B1 (en) | Stick-Type Instant Lean Manufacturing Method Using Retort Process | |
| CN108617962B (en) | Rice pudding and preparation method thereof | |
| CN110810754A (en) | Method for preparing fresh-keeping stinky mandarin fish by adopting sectional fermentation | |
| JP2016096784A (en) | Sterilization device, sterilization method and product manufacturing method | |
| KR20190017095A (en) | Manufacturing method of cooking-convenient grain and manufacturing method of grain prodcuts by using the same | |
| CN107223916A (en) | A kind of preparation method of suction type seasoning tomato block can | |
| JP2025168448A (en) | A method for producing instant food with excellent taste, nutrition and texture | |
| CN103689071A (en) | Refreshing agent for apples and preparation method thereof | |
| CN111513139A (en) | Chocolate-flavored neutral mousse and preparation method thereof | |
| CN106174220A (en) | A kind of Horse hoof soft canned | |
| RU3184U1 (en) | COMPLEX OF TECHNOLOGICAL EQUIPMENT FOR CANNED PRODUCTION | |
| CN109006919A (en) | A kind of compound fruit and vegetable type bread premixed powder and its processing method | |
| JP2013165670A (en) | Method for producing packed boiled rice | |
| CN113194738B (en) | Pet food comprising a gravy topping comprising methylcellulose and methods of making such pet food | |
| US2540745A (en) | Method of preparing cream-style corn | |
| JP2780731B2 (en) | Method and apparatus for adjusting acidity of immersion liquid in continuous acid immersion treatment |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200522 |
|
| WW01 | Invention patent application withdrawn after publication |