2946results about "Dough treatment" patented technology

The invention discloses a high-temperature-resistant astaxanthin microcapsule and a preparation method and application thereof, and relates to the field of nutritional products, the microcapsule comprises: a, a core material: astaxanthin oil selected from haematococcus pluvialis or krill oil; b, double-layer wall materials: an inner-layer wall material is formed by crosslinking sodium alginate and whey protein through an ionic gel method; the outer-layer wall material is formed by electrostatic adsorption of chitosan and Arabic gum; and c, an antioxidant synergist: a rosemary extract. A double-layer embedding structure is adopted outside astaxanthin oil, sodium alginate on the inner layer is combined with whey protein to form a compact network structure through ionic bonds, chitosan on the outer layer and Arabic gum form a compact composite film on the surface of a primary embedded microsphere through electrostatic attraction, so that the double-layer embedded microcapsule has the advantages that the astaxanthin oil has good stability, and the astaxanthin oil has good stability. The temperature resistance limit of a traditional single-layer microcapsule is broken through, the stability of the astaxanthin in a high-temperature baking environment is remarkably improved, the astaxanthin can stably exist in high-temperature baked food, and the anti-oxidation effect and the like of the astaxanthin are fully exerted.

The invention provides a nutritional composition and application of the nutritional composition. The nutritional composition comprises medium-chain and long-chain fatty acid triglyceride and a milk fat globule membrane in a mass ratio of (2: 1)-(97: 1), and the medium-chain and long-chain fatty acid triglyceride and the milk fat globule membrane have a synergistic effect in the aspects of promoting skeletal development, especially increasing bone mineral density and / or preventing or treating osteogenesis insufficiency and / or osteoporosis.

The invention discloses a label cleaning type crispness increasing method for fried food, and belongs to the field of fried products. According to the preparation method, firstly, lentinus edodes stem nanocellulose is prepared by combining enzymolysis with a high-pressure homogenization method, and the lentinus edodes stem nanocellulose is compounded with casein, so that stable lentinus edodes stem nanocellulose-casein gel emulsion can be prepared; then the gel-like emulsion is applied to the paste-coated fried product, and the gel-like emulsion is used for forming pores in advance in the paste so as to achieve the crispness increasing effect, reduce the oil content and inhibit grease oxidation. The stable gel emulsion based on a natural formula can replace a commercial leavening agent to realize clean label type crispness enhancement, and the prepared paste can be applied to various paste fried foods and has a good market prospect.

The invention belongs to the field of medicines, foods and health-care products, and particularly relates to an accelerant with a bone growth effect and application of the accelerant in the fields of medicines, health-care foods and functional foods. According to the application disclosed by the invention, the inhibiting effect of the morurin on osteogenesis promoting and osteoporosis resisting marker post target osteosclerosis protein is found through high-throughput virtual screening for the first time and is verified through experiments; meanwhile, in-vitro and animal experiments prove the osteogenic differentiation promoting effect of the morusin for the first time. According to the present invention, the morusin and the pharmaceutically acceptable salt thereof can be adopted as the bone growth promoter, can be singly or jointly used, can be used for promoting bone growth and resisting osteoporosis, and can be used in the forms of drugs, health-care foods, functional foods, food additives and the like.

The invention provides a nutritional composition and application of the nutritional composition. The nutritional composition comprises medium-chain and long-chain fatty acid triglyceride (MLCT) and milk fat globule membrane (MFGM) in a mass ratio of 2: 1 to 80: 1, and the combination of the two has the effects of synergistically improving diarrhea, inhibiting staphylococcus aureus in vivo or in vitro and / or regulating intestinal flora.

The present invention relates to a branched-chain fatty acid composition and its use in helping to regulate brain neuroimmunity, and belongs to the field of nutrient research. The branched-chain fatty acid composition provided by the present invention comprises C15:0 and C17:0, and more specifically comprises iso-C15:0, anteiso-C15:0, anteiso-C17:0 and iso-C17:0. The branched-chain fatty acid composition promotes the trend of LPS-induced microglia differentiation into M2 phenotype microglia, which is higher than the trend of promoting LPS-induced microglia differentiation into M1 phenotype microglia, and it also promotes the secretion of anti-inflammatory factors such as IL-4 and IL-10, and inhibits the secretion of pro-inflammatory factors such as NO, TNF-a, and IL-1β. Each branched-chain fatty acid in the branched-chain fatty acid composition has a synergistic effect, which can play a role in regulating brain neuroimmunity and maintaining the health of the central nervous system.

The present invention relates to a novel fermentation process using a particular strain of Kluyveromyces marxianus, referred to as KMPROTEO 1, to obtain a single-cell protein useful in the food industry. In the present description, the invention discloses a process for fermenting dextrose and other consumables to obtain a single-cell biomass. The disclosed process enables a high-protein product to be obtained that is in the range of 50 to 60% for use in the food industry. The disclosed process uses dextrose as a propagation medium for use by Kluyveromyces marxianus to obtain a single-cell biomass and, subsequently, a single-cell protein.

The invention discloses tartary buckwheat insoluble dietary fiber additive type biscuits capable of reducing methylglyoxal and a preparation method of the tartary buckwheat insoluble dietary fiber additive type biscuits. According to the method disclosed by the invention, the tartary buckwheat bran is used as a raw material for continuous enzymolysis, so that the tartary buckwheat insoluble dietary fiber bound phenol with relatively high purity is obtained. Various phenolic substances are detected by the obtained tartary buckwheat insoluble dietary fiber combined phenol, so that the tartary buckwheat insoluble dietary fiber combined phenol has remarkable methyl glyoxal removal capacity, and most of methyl glyoxal removal capacity of residues digested by the stomach and the intestine can still be reserved, so that the tartary buckwheat insoluble dietary fiber combined phenol can continuously play a removal role in the gastrointestinal tract. The tartary buckwheat insoluble dietary fiber combined phenol is properly added into the biscuit, so that the content of methylglyoxal in the biscuit can be reduced, the intake of harmful substances in food by a human body is reduced, the occurrence of chronic diseases is slowed down, and the tartary buckwheat biscuit is beneficial to the health of the human body.

The preparation method comprises the following steps: mixing walnut oil and idesia oil according to a mass ratio of (85-90): (10-15), stirring and heating to 68-72 DEG C under the condition of a rotating speed of 55-70 rpm, adding a gel compounded by edible wax and polyglycerol fatty acid ester according to a mass ratio of (4-6): 1, continuing to stir until complete dissolution, adding an emulsifying agent, and uniformly stirring to obtain the beta '-crystal-form woody oil-based oleogel, so as to obtain the beta'-crystal-form woody oil-based oleogel, namely the beta '-crystal-form woody oil-based oleogel. The preparation method comprises the following steps: preparing a liquid grease gel solution, directly putting the liquid grease gel solution under the condition of-10 to-40 DEG C for quick freezing, then stirring for 3-6 minutes under the condition of the rotating speed of 150-250 rpm, and standing for 5-6 days under the environment of 20-25 DEG C to prepare the woody oil-based grease gel. The grease gel prepared by the method disclosed by the invention contains a stable beta'crystal form, is high in oil holding rate and proper in hardness, has relatively good oxidation stability, and can be applied to baking instead of animal butter or hydrogenated vegetable oil.

The invention relates to a branched chain fatty acid composition and application thereof to regulation of brain nerve immunity, and belongs to the field of nutrient substance research. The present invention provides a branched chain fatty acid composition comprising C15: 0 and C17: 0. After the branched chain fatty acid composition is used for promoting LPS-induced microglial cells, the trend of promoting the microglial cells to be differentiated into M2 phenotype microglial cells is higher than the trend of promoting the microglial cells to be differentiated into M1 phenotype microglial cells, meanwhile, secretion of anti-inflammatory factors such as IL-4 and IL-10 is promoted, and secretion of proinflammatory factors such as NO, TNF-a and IL-1beta is inhibited. C15: 0 and C17: 0 in the branched chain fatty acid composition have a better synergistic effect and play a role in regulating brain nerve immunity.

To obtain pancake dough using rice flour, the dough having sufficient rise, good texture, and no problem in appearance by using fine cellulose fibers.SOLUTION: Egg yolk and gluten-free pancake dough contains rice flour and cellulose fine fibers, the cellulose fine fibers being carboxymethylated and being cellulose nanofibers.SELECTED DRAWING: Figure 2

The invention belongs to the technical field of cereal protein processing, and particularly relates to wheat gliadin with good color and luster and glutenin with high solubility as well as a preparation method and application of the wheat gliadin and the glutenin. According to the method, a cold water solubility control coupling one-step freezing purification technology is broken through, the concentration of ethanol and the temperature of the solution are controlled through cold water, the dissolving state and aggregation behavior of wheat gliadin are synchronously regulated and controlled, then freezing treatment and a one-step method are coupled to achieve controllable protein aggregation, precipitation and freezing, and the purposes of separation and purification are achieved. The technology is green, efficient, simple, convenient and energy-saving, the obtained alcohol-soluble protein is good in color and luster, and industrial production is easy to realize. Furthermore, a membrane separation coupling high-pressure microjet technology is broken through, and on the basis of a technology for obtaining a glutenin concentrated solution through membrane separation, the protein concentrated solution is directly treated by adopting an alkaline condition synchronous high-pressure microjet circulating modification method, so that the structural characteristics such as the scale and the surface hydrophobicity of the target protein and the aggregation behavior are further regulated and controlled; the glutenin is endowed with better solubility.

The invention provides bifidobacterium animalis subsp. Lactis and application thereof in preparation of hypoglycemic products, and belongs to the technical field of probiotics. The invention provides a strain of Bifidobacterium animalis subsp. Lactis BX-259, which is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC No.27838, and the strain of Bifidobacterium animalis subsp. Lactis BX-259 is named as Bifidobacterium animalis subsp. Lactis BX-259. The strain of Bifidobacterium animalis subsp. Lactis BX-259 is named as BX-259. The bifidobacterium animalis subsp. Lactis can be used for preparing the metagen, and the metagen and bread prepared from the metagen can effectively reduce the blood glucose concentration and the blood glucose index.

The invention provides a method for improving the quality of whole wheat bread, and belongs to the field of food processing. Transglutaminase is used for catalyzing cross-linking of casein and mucedin, a protein compound obtained after reaction can form a gluten network in the dough, the gluten network structure of the whole-wheat bread dough is improved, by means of the method, the specific volume of whole-wheat bread is increased, the texture is softer, and the sensory quality is improved. Meanwhile, the content of protein and calcium in the bread is increased, and the nutritional value of the whole-wheat bread is improved.

The invention describes a food or flour composition derived from fungal fermentation of plant material, the flour composition having a total metabolizable carbohydrate level of between 0.1-50% by weight. Also described are processes for the manufacture of the food or flour compositions using fungal fermentation having a total metabolizable carbohydrate level of between 0.1-50% by weight.

The invention discloses a method for improving the conversion efficiency of insoluble dietary fibers and soluble dietary fibers obtained by the method, and belongs to the technical field of food processing and functional ingredient modification. The method comprises the following steps: performing superfine grinding treatment on wheat bran to obtain wheat bran powder; adding water into wheat bran powder, and then carrying out high-temperature and high-pressure treatment to obtain a wheat bran solution; then carrying out stepped enzymolysis on the wheat bran solution to obtain enzymatic hydrolysate; the enzymatic hydrolysate is centrifuged, lower-layer solid precipitates are insoluble dietary fibers, supernate is subjected to ethanol precipitation, and the soluble dietary fibers are obtained. The wheat bran is modified by combining superfine grinding and high-temperature and high-pressure pretreatment with stepped enzymolysis, so that the yield of the soluble dietary fibers is remarkably increased, and the functional characteristics of the soluble dietary fibers are improved. The obtained soluble dietary fiber has excellent physicochemical properties and physiological functions, and can be widely applied to baked foods, beverages, dietary supplements and other products, so that the soluble dietary fiber has important application prospects and value in the technical field of food processing.

A method of making a vegetable- and / or fruit-containing snack food is described. The snack food includes a rigid starch matrix that contains potato starch and a plurality of individual pieces of vegetable and / or fruit randomly distributed throughout the matrix. At least 50% by number of the pieces have a minimum dimension of at least 0.75 mm and a maximum dimension of up to 7 mm. The matrix includes a first cellular structure of first cellular pores having a first pore size distribution and the pieces include a second cellular structure of second cellular pores having a second pore size distribution. At least some of the second cellular pores are defined by polysaccharide cell walls of the respective vegetable and / or fruit. The first pore size distribution has a larger number-average pore size and a wider distribution than the second pore size distribution.

The invention belongs to the field of food, and particularly relates to a nutritional composition containing breast milk oligosaccharide and probiotics for improving depression and application of the nutritional composition. The invention provides application of a nutritional composition in preparation of food beneficial to improving constipation and anxiety state and / or depression state caused by constipation. Wherein the nutritional composition comprises the following components (i) and (ii): (i) a neutral fucosylated breast milk oligosaccharide, and (ii) a bifidobacterium probiotic; the neutral fucosylated breast milk oligosaccharide at least comprises 2 '-fucosylated lactose, and the bifidobacterium probiotics at least comprise bifidobacterium longum subsp. Longum. According to the present invention, the substance combination of the neutral fucosylated breast milk oligosaccharide and the bifidobacterium probiotic can improve the abnormal brain-intestine interaction, such that the constipation can be easily improved, and the anxiety and depression state caused by the constipation can be easily improved;

The present invention relates to a baked product having an energy content of no more than 1670 KJ / 100 g, the product comprising: a total dietary fiber of 1.0 g / 100 g to 20 g / 100 g; a total fat of at least 16 g / 100 g; from 0.05 g / 100 g to 4.00 g / 100 g of one or more caloric sugars; from 5 g / 100 g to 33 g / 100 g of one or more sugar alcohols; no more than 12 g / 100 g of one or more carbohydrates having an energy content of less than 0.5 kcal / g; and from 0.1% to 16% by weight of total moisture, based on the weight of the baked product; wherein the combined total theoretical heat of dissolution of the one or more sugar alcohols and / or the one or more carbohydrates having an energy content of less than 0.5 kcal / g is not less than-6j / g.

The invention particularly relates to application of a ganoderma lucidum exosome or a composition thereof in preparation of an anti-breast cancer product. The invention proves that the ganoderma lucidum exosome can be taken by breast cancer cells and exerts in-vitro activity of inhibiting proliferation and migration of the breast cancer cells and hindering repair of the breast cancer tumor cells, and in an in-vivo disease model, the ganoderma lucidum exosome also exerts the toxicity of the breast cancer tumor cells and effectively inhibits the process of the breast cancer. The research conclusion of the invention provides a development direction of taking the ganoderma lucidum exosome as an anti-breast cancer active component, and the ganoderma lucidum exosome has a good development prospect.

The invention provides a production method for preparing sour dough through microbial staged fermentation and low-GI-value bread, the finished sour dough is formed through acidic buffer solution preparation, functional auxiliary material pre-dispersion, main material gradient fusion, dough hydration forming, strain inoculation, primary fermentation, secondary fermentation and third-stage low-temperature ripening, and the prepared finished sour dough is used for preparing bread. The baked bread has the advantages of being low in GI value, good in taste, unique in flavor, high in nutrition and long in shelf life.

The invention relates to a branched chain fatty acid composition and application thereof in regulating brain immune balance, and belongs to the field of nutrient substance research. The branched chain fatty acid composition provided by the invention comprises C15: 0, C17: 0 and C16: 0, and more specifically comprises iso-C15: 0, anteiso-C15: 0, anteiso-C17: 0 and iso-C16: 0. The branched chain fatty acid composition promotes the tendency of LPS-induced microglial cells to be differentiated into M2 phenotype microglial cells which is higher than the tendency of the branched chain fatty acid composition to promote the LPS-induced microglial cells to be differentiated into M1 phenotype microglial cells, meanwhile, the branched chain fatty acid composition also promotes secretion of IL-4, IL-10 and other anti-inflammatory factors, and inhibits secretion of NO, TNF-a, IL-1beta and other proinflammatory factors. The branched-chain fatty acids in the branched-chain fatty acid composition have a synergistic effect, so that the effects of regulating the immune balance of the brain and maintaining the health of the central nervous system can be achieved.

The invention provides ice crystal resistant frozen dough and application thereof in baked food. Comprising the following steps: S1, uniformly mixing weighed flour, salt, white granulated sugar and dry yeast; s2, adding water and the gel loaded with the deacylated antifreeze polypeptide-astragalus membranaceus polyphenol coupling agent, and uniformly stirring to prepare fresh dough with smooth surface; s3, cutting the fresh dough into small dough, wrapping the small dough with a preservative film, quickly freezing the small dough in a refrigerator at the temperature of-40 DEG C for 80 minutes until the central temperature of the dough reaches-18 DEG C, and freezing the dough to obtain the frozen dough. The gel containing the sodium alginate and the deacylated antifreeze polypeptide-astragalus membranaceus polyphenol coupling agent is prepared, and the deacylated antifreeze polypeptide-astragalus membranaceus polyphenol coupling agent is added into the frozen dough, so that quality reduction caused by oxidation in the storage process of the frozen dough is reduced, and the rheological property of the frozen dough is remarkably improved; the gel is added into the frozen dough, so that the generation of ice crystals in the frozen dough is effectively inhibited, and the nutritive value of the dough is improved by adding the astragalus membranaceus polyphenols.

The invention discloses a multi-element animal protein and plant protein compounded polymorphic food and a preparation method thereof, and relates to a polymorphic food composition prepared by synergistic compatibility of multi-element animal proteins (insects, annelids and mollusks) and plant proteins (bamboo leaves, water hyacinth and duckweed) and an industrial production method thereof. The composition breaks through the problems of amino acid imbalance, single function and form limitation of the traditional protein food through a specific ratio and process design, can be processed into forms of engineering rice, meal replacement powder, noodles, energy bars, biscuits and the like, has the advantages of amino acid complementarity, functional component synergistic effect and sustainable production, and is suitable for industrial production. The food is suitable for people with special diet requirements (such as postoperative rehabilitation and heavy metal exposure patients), functional meal replacement food, pet high-protein food and special medical purpose food (FSMP).

A process for the preparation of fat-based confection compositions comprising calcium carbonate and sugars, the process comprising the steps of mixing and heating a composition comprising: non-fat solid particles, fat and emulsifier to form a dispersion, wherein the non-fat solid particles comprise sugars and calcium carbonate; and refining the particles of the dispersion to have a Dv90 of less than 50 microns.

The invention relates to the technical field of food processing, and discloses Lithocarpus litseifolius low-GI biscuits with an intestinal flora regulation function and a preparation method thereof.The preparation method comprises the following specific steps that Lithocarpus litseifolius tender leaves are spread, aired, roasted, rolled and dried and then made into Lithocarpus litseifolius ultra-fine powder with the specific particle size (300-900 meshes) through an ultra-fine crushing technology, and the Lithocarpus litseifolius ultra-fine powder with the specific particle size (300-900 meshes) is prepared into the Lithocarpus litseifolius low-GI biscuits. And then compounding the Lithocarpus litseifolius with wheat flour to prepare the Lithocarpus litseifolius biscuit. The Lithocarpus litseifolius low-GI biscuit prepared by the method is low in GI value, belongs to medium-GI food, overcomes the defects of high glycemic content and low dietary fiber content of traditional biscuits, is unique in taste and balanced in nutrition, can increase the content of short-chain fatty acid SCFAs in intestinal tracts, has the effects of regulating intestinal flora, maintaining blood sugar balance and reducing fat, and can be used for preparing the low-GI biscuit for the Lithocarpus litseifolius low-GI biscuit. The method has a wide prospect and a high market value.

The invention discloses a caffeine-free tea-flavored concentrated solution, and relates to the field of food processing. The caffeine-free tea-flavored concentrated solution comprises an aroma extracting solution A and a taste concentrated solution B. The aroma extracting solution A and the taste concentrated solution B are compounded, blended and refined to prepare the caffeine-free tea-flavored concentrated solution. The aroma extracting solution A is prepared through the steps of raw material treatment, low-temperature vacuum steam extraction and condensation collection, and the taste concentrated solution B is prepared through the steps of Roebos tea pretreatment, water extraction concentration and enzymolysis synergy. According to the caffeine-free tea flavor concentrated solution, through the synergistic effect of supercritical carbon dioxide fragrance removal and natural caffeine-free Roibos tea, the caffeine content of a final product is lower than the detection limit and is far lower than the residue level of a traditional method. The low-temperature vacuum steam extraction avoids degradation of heat-sensitive aroma components, and the condensation collection technology is combined, so that the retention rate of volatile aroma components is high and is obviously superior to that of a supercritical carbon dioxide method.

The invention discloses pyridone endoperoxide with antibacterial and antiviral activity and application thereof, and belongs to the fields of organic compound synthesis and medical technology, food engineering and the like. The invention proves that the series of endoperoxides can effectively kill pathogenic bacteria, fungi and viruses, including propionibacterium acnes, escherichia coli, staphylococcus aureus, candida albicans, human papilloma viruses, herpes simplex viruses and the like. The internal peroxide designed by the invention has the capability of treating skin diseases, is expected to be developed into a first-line medicine for treating skin diseases caused by pathogen invasion, and mainly relates to bacterial skin diseases, fungal skin diseases and viral skin diseases caused by pathogen infection. Meanwhile, the series of endoperoxides can be used for treating oral infection, periodontitis, infection of shoulder and other joint operations, and bacterial infection such as pressure sores. In addition, the peroxides in the series can also be used in the fields of food preservation, disinfectant preparation and the like.

The invention belongs to the technical field of purification processes, and particularly relates to an enzymolysis extraction method of ginseng polysaccharide and application of the ginseng polysaccharide in food. The enzymolysis extraction method comprises the following steps: S1, drying a ginseng medicinal material, crushing, sieving with a 30-50-mesh sieve to obtain dry ginseng powder, adding distilled water, decocting for 2-4 hours, extracting for 2-3 times, combining decoction, concentrating, adding ethanol until the alcohol content of a system is greater than or equal to 80%, standing for 24 hours, centrifuging to obtain a precipitate, and drying the precipitate; s2, mixing the dried precipitate with distilled water, and adding enzyme for enzymolysis extraction to obtain an extracting solution; s3, concentrating the extracting solution until the volume of the extracting solution is 20-25% of that of the extracting solution, centrifuging to remove precipitates, dialyzing, and concentrating and drying to obtain crude ginseng polysaccharide; and S4, dissolving the crude ginseng polysaccharide in distilled water for separation and purification. The variety, adding sequence and conditions of the enzymes are optimized, the extraction rate and purity of the ginseng polysaccharide are improved, and meanwhile the biological activity of the ginseng polysaccharide is kept. The extracted ginseng polysaccharide can be widely applied to various foods.

The invention discloses a construction method and application of a chlamydomonas reinhardtii-sourced high-sweetness protein variant engineering algal strain, the construction method comprises the following steps: carrying out gene modification on sweeteners Thaumatin and Brazzein, optimizing preference codons of chlamydomonas reinhardtii to synthesize CrThaumatin and CrBrazzein encoding genes, cloning the encoding genes into an expression vector pGM6, introducing the recombinant expression vector into a chlamydomonas reinhardtii wild-type chlamydomonas sp. Algal strain, and carrying out high-sweetness protein variant engineering algal strain of the chlamydomonas reinhardtii-sourced high-sweetness protein variant engineering algal strain of the chlamydomonas reinhardtii. And screening by using a paromomycin resistance marker carried by the expression vector to successfully obtain an engineering algal strain. According to the present invention, the engineering strain is subjected to fermentation production to obtain the dry and stable Chlamydomonas reinhardtii powder rich in the target sweet protein, and the protein purification oral test results show that the sweet taste of the Chlamydomonas reinhardtii powder is 3-5 times of the sweet taste of the natural Thaumatin and Brazzein protein;