211results about "Food adsorption" patented technology

The invention discloses a method for removing pesticide residues and a plasticizer from a fructus momordicae extract at the same time. The method comprises the following steps: (1) extracting the fructus momordicae extract by using supercritical carbon dioxide fluid containing an entrainer, and lowering the temperature and reducing the pressure after extraction until the temperature and the pressure are normal to obtain an initial extract of the fructus momordicae extract; (2) dissolving the initial extract of the fructus momordicae extract in water, and performing nanofiltration to obtain nanofiltration trapped fluid of the fructus momordicae extract; and (3) performing spray drying to obtain the fructus momordicae extract without the pesticide residues and the plasticizer. By use of the method disclosed by the invention, the pesticide residues and the plasticizer in the fructus momordicae extract can be removed at the same time, the removal rate of the pesticide residues can reach 88.94%, the removal rate of the plasticizer can reach 92.54%, the indexes of the residual quantities can reach the latest national standard GB2763-2014 'Maximum Residue Limits of Pesticides in Food', and the loss rate of momordica glycoside V in the fructus momordicae extract is 0. The method disclosed by the invention is simple, low in cost, safe and environment-friendly, and contains no residues of chemical reagents.

A soy protein product having reduced astringency, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 using at least one organic acid, such as citric acid or a blend of citric acid and malic acid or a mixture of at least one organic acid and at least one mineral acid, such as hydrochloric acid and phosphoric acid, to produce an acidified clear soy protein solution, which may be dried directly or following optional concentration and diafiltration, to provide the soy protein product.

The invention relates to a preparation method for a marine shellfish beverage. According to the preparation method, grains or potatoes, lily, marine shellfish meat and extracting solutions of the grains or the potatoes, the lily and the marine shellfish meat are homogenized and heated, and fishy and bitter tastes of a clam are removed by embedding and adsorption after rice gelatinization and the fresh and sweet flavors of the lily. The preparation method comprises the following steps: (1) preprocessing raw materials; (2) removing the fishy taste; (3) extracting and filtering; (4) adding additives; and (5) sub-packaging and sterilizing. The preparation method is simple in process, short in cycle, low in cost and good in effect; a shellfish extracting solution is embedded and adsorbed by rice and lily colloid mill slurry to prepare a palatable beverage with delicious flavor of shellfishes, the fragrance of the rice and the fresh and sweet flavors of the lily; in addition, byproducts in a preparation process can be used for producing puffed foods with the fragrance of the shellfishes and the rice as well as foods such as biscuits, breads and noodles, so that the raw materials are fully utilized and cannot be wasted; the preparation method is widely used for industrial production of various shellfish beverages.

The invention discloses a preparation method of a mulberry concentrated solution and application of the mulberry concentrated solution. The preparation method comprises the following steps: with mulberries as a raw material, separating out effective components through enzymolysis, then centrifuging by virtue of a centrifugal machine to remove visible solid matter, diluting a clear liquid with water for digesting, separating with column chromatography for concentrating, and eluting with alcohol to obtain the mulberry concentrated solution with a natural mulberry flavor. The mulberry concentrated solution reserves the original fruit flavor, and the quality of essence with the mulberry concentrated solution is greatly improved.

The invention discloses a body-fluid-increasing and thirst-quenching blueberry-fruit-flavor beverage. The body-fluid-increasing and thirst-quenching blueberry-fruit-flavor beverage is prepared from the following raw materials in parts by weight: 240-250 parts of blueberry fruits, 68-70 parts of mulberry fruits, 24-25 parts of oat bran powder, 40-42 parts of red kidney beans, 34-35 parts of water chestnuts, 22-23 parts of Chinese wolfberry buds, 9-10 parts of walnut kernels, 17-18 parts of seabuckthorn fruits, 30-32 parts of pagodatree flowers, 11-12 parts of celery juice, 7-8 parts of purslanes and an appropriate amount of water. The invention has the following beneficial effects: the solid beverage disclosed by the invention utilizes the blueberry fruits as the main raw material; and the preparation method comprises the following steps: firstly, extracting the health-care components which are liable to be affected by high temperature, including anthocyanin and the like, from the blueberry fruits; mixing the blueberry pulp with other raw materials, and performing pulp-grinding, homogenizing, spray-drying and the like on the mixture so as to obtain solid powder; and then, mixing the solid powder with the extracted anthocyanin so as to maximize the preservation of the nutrients in the blueberry fruits. Being brewed, the prepared final products are mellow in fruit aroma; moreover, the added food materials, including the water chestnuts, the pagodatree flowers, the purslanes and so on, have the functions of cooling and refreshing, relieving summer-heat, increasing body fluid and quenching thirst.