A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocolloid gums and sugar syrups.

The present invention relates to a multidimensional ecological preservation technology for sweet potatoes, including the following steps: collecting mature tuberous roots in proper time; and performing BTH soak cleaning to promote callus, and performing callus treatment as follows: pretreatment before storage, disinfection in a cellar, sand storage, tent air conditioning, and performing secondary cobalt ray irradiation at an irradiation dose of 0.1-0.5 kGy before the end of storage and marketing, thereby achieving dual guarantee of storage period and shelf life. In the present invention, the traditional sand is replaced with a sandy material (having a particle size of 1-3 mm), and the sandy material is lightweight, breathable, and high in water absorbing and retaining property, thermal insulation and heat preservation.

A process of forming a crispy pressed snack includes combining at least one expandable plant product having a pre-gelled starch with a plurality of inclusions to form a mixture. The process also includes pressing the mixture together in a mold while applying heat at a temperature less than 220° C. to the mold to steam-cook the inclusions and cook the pre-gelled starch in the expandable plant product. The process further includes expanding the mold to reduce the pressure in the mold, thereby expanding the expandable plant product and forming the crispy pressed snack. A crispy pressed snack includes a mixture including an expanded plant product and pieces of at least one steamed low-starch vegetable. The steamed low-starch vegetable is present at about 10% to about 20%, by weight of the mixture. A starch of the expanded plant product holds the mixture together.

A process of forming a crispy pressed snack includes combining at least one expandable plant product having a pre-gelled starch with a plurality of inclusions to form a mixture. The process also includes pressing the mixture together in a mold while applying heat at a temperature less than 220° C. to the mold to steam-cook the inclusions and cook the pre-gelled starch in the expandable plant product. The process further includes expanding the mold to reduce the pressure in the mold, thereby expanding the expandable plant product and forming the crispy pressed snack. A crispy pressed snack includes a mixture including an expanded plant product and pieces of at least one steamed low-starch vegetable. The steamed low-starch vegetable is present at about 10% to about 20%, by weight of the mixture. A starch of the expanded plant product holds the mixture together.

The present invention relates to the field of the food industry; it is aimed more particularly at the preparation of food products, sliceable solids, composed of vegetable ingredients and having organoleptic properties close to those of dairy products.

The present disclosure discloses an artificial rice and a preparation method thereof. The method includes the following steps: pre-curing quinoa by microwave irradiation after pretreatment; evenly mixing the pre-cured taro whole powder and the pre-cured quinoa powder with a banana powder, a kiwifruit powder and a molecular distillation monoglyceride; and quantitatively adding a tempered composite material into a twin-screw extrusion machine through a feeder; setting a working temperature of a cavity of each machine section of the twin-screw extrusion machine, in which a temperature gradient in Zone I is 45° C. to 65° C., Zone II 75° C. to 95° C., Zone III 115° C. to 135° C., Zone IV 105° C. to 115° C., Zone V 20° C. to 35° C., a rotation speed of a screw is 120 rpm to 370 rpm; obtaining the artificial rice after drying and polishing.

The present disclosure discloses an artificial rice and a preparation method thereof. The method includes the following steps: pre-curing quinoa by microwave irradiation after pretreatment; evenly mixing the pre-cured taro whole powder and the pre-cured quinoa powder with a banana powder, a kiwifruit powder and a molecular distillation monoglyceride; and quantitatively adding a tempered composite material into a twin-screw extrusion machine through a feeder; setting a working temperature of a cavity of each machine section of the twin-screw extrusion machine, in which a temperature gradient in Zone I is 45° C. to 65° C., Zone II 75° C. to 95° C., Zone III 115° C. to 135° C., Zone IV 105° C. to 115° C., Zone V 20° C. to 35° C., a rotation speed of a screw is 120 rpm to 370 rpm; obtaining the artificial rice after drying and polishing.

The invention is directed to a method of preparing a milk substitute from starch and protein that are first isolated from a root, tuber, cereal, nut or legume. The method comprises preparing an emulsion comprising at least 0.3 wt. % of emulsifying agent (native protein and optionally emulsifying starch), at least 0.2 wt. % denatured protein, and at least 1.0 wt. % of lipid. By first isolating the starch and protein from the plant source and then at a later step recombining these in the desired form and quantities, the invention allows for more control of the final composition and organoleptic properties of the milk substitute.

The present invention relates to a method for manufacturing a porous red ginseng. The porous red ginseng according to the present invention forms a uniform porosity therein and thus obtains a crispy mouthfeel and an excellent flavor without an additional process such as an addition of fructose, etc., such that the resulting red ginseng may be not only directly eaten as an original form or slices of the red ginseng, but also have a very high content of ginsenoside and a low content of moisture therein, thus achieving a very excellent storage quality.

The present invention relates to a method for manufacturing a porous red ginseng. The porous red ginseng according to the present invention forms a uniform porosity therein and thus obtains a crispy mouthfeel and an excellent flavor without an additional process such as an addition of fructose, etc., such that the resulting red ginseng may be not only directly eaten as an original form or slices of the red ginseng, but also have a very high content of ginsenoside and a low content of moisture therein, thus achieving a very excellent storage quality.