68results about "Food denaturation" patented technology

Provided are nutrient-dense meat structured protein products providing complete sources of protein and essential nutrients. Also provided are methods and processes for producing such nutrient-dense meat structured protein products. Also provided are nutrient-dense condiments that can be packaged with meat structured protein products or nutrient-dense meat structured protein products.

An aerated food product comprising at least 0.05 wt %, and preferably at most 50 wt %, of hydrophobic denatured protein particles whereby at least 50% of the number of said protein particles have in a hydrated state a diameter of more than 3 micron, and preferably less than 10% of the number of said protein particles have in a hydrated state a diameter of more than 300 micron.

A method for improving the degree of deamidation (%) and the deamidation rate when deamidating a milk protein by an enzyme which exerts a deamidating effect by acting directly on an amide group of a protein without cleaving a peptide bond or crosslinking the protein is provided. A method for denaturing a milk protein enzymatically is also provided.A preliminarily denatured milk protein is deamidated by a protein deamidating enzyme which exerts a deamidating effect by acting directly on an amide group of a protein having a molecular weight of 5,000 or more without cleaving a peptide bond or crosslinking the protein. Such an enzyme can be used also for denaturing a milk protein.

Provided are nutrient-dense meat structured protein products providing complete sources of protein and essential nutrients. Also provided are methods and processes for producing such nutrient-dense meat structured protein products. Also provided are nutrient-dense condiments that can be packaged with meat structured protein products or nutrient-dense meat structured protein products.

The invention relates to a method for preparing rice having high resistant starch content without a chemical substance. The method comprises (1) soaking rice in water of which the amount is more than that of the rice, (2) transferring the soaked rice and the soaking water into an ultrasonic device together and carrying out ultrasonic pretreatment, (3) separating the rice and the soaking water, carrying out drainage, adding water into the rice, putting the rice into an autoclave pot and carrying out high temperature and high pressure treatment to obtain gelatinized rice, (4) naturally cooling the gelatinized rice to the room temperature, (5) transferring the cooled rice into a refrigerating chamber and carrying out refrigeration to promote the crystallization and aging of starch, and (6) preparing the rice having high resistant starch content. The method can prepare rice having high resistant starch content without use of an enzyme preparation and a corresponding chemical substance. The preparation method has the advantages of low reaction requirement, simple operation, strong applicability, remarkable effect and no use of chemicals.

The invention discloses a preparation method of an instant chinquapin powder. The preparation method comprises the steps of (1) fresh fruit selecting; (2) shelling; (3) blanching and color protecting; (4) rinsing; (5) performing homogenate; (6) fine grinding; (7) enzymatic hydrolysis; (8) size mixing; (9) homogenizing; (10) spray drying; (11) plasma processing; (12) fluidized bed pelleting; (13) modified atmosphere packaging; (14) sieving; and (15) testing and warehousing. The prepared chinquapin powder can be dissolved and disperse in water by virtue of the brewing of warm water without formation of block masses, is uniform and stable in a solution, is fragrant, sweet, fine and smooth in the taste and is a leisure nutrition food which is convenient to eat.

The present invention discloses microcapsules that are stable in acidic aqueous systems. The microcapsules may be utilized to protect a hydrophobic substance. The microcapsules may be utilized in acidic food products. The microcapsule includes at least one hydrophobic substance and a layer around the at least one hydrophobic substance. The layer includes protein aggregates and a negatively charged polymer having blockwise charges, such as pectin. Methods for producing the microcapsules are also disclosed here.

The invention discloses granulated soybean protein and a preparation method thereof, and belongs to the field of soybean protein structure and function modification. The preparation method of the granulated soybean protein comprises the following steps of treating soybean protein by adopting multiple times of repeat thermal treatment in combination with a high shear method under a condition that the pH value is 3.8-5.5; and then, carrying out high-pressure homogenization and spray-drying so as to obtain granulated soybean protein products of which the particle sizes are concentrated at 2-20 microns. The obtained granulated soybean protein products are stable that particle sizes and viscosity of the granules are basically unchanged in an environment of which the pH value is 2.0-8.0; moreover, protein insolubility of the granules is 85% or lower. Gel does not form when the granulated soybean protein is subject to thermal induction at a concentration of 12%, namely the gel property of the granulated soybean protein is far lower than gel property of soybean protein isolate; and thus, the granulated soybean protein can be applied in food systems of beverages, sour milk and so on so as to increase protein content with taste maintained.

The invention discloses a preparation method of a starch-based zinc-rich nutrition enhancer. The method comprises: preparing starch raw materials into starch milk with a mass percent concentration of 5%-12%, adjusting the pH to 4.5-6.5, stirring in an enclosed container at 95-99 DEG C for gelatinization; cooling, adding debranching enzyme, stirring at 45-65 DEG C for reaction; adjusting the pH to 5.5-7.0, adding alpha-amylase, stirring at 45-110 DEG C for reaction, adjusting the pH to 2.5-3.0, performing enzyme deactivation to obtain an amylase solution; adjusting the temperature to 50-80 DEG C, adding a zinc salt solution, adjusting the pH to 5.0-8.0, stirring for reaction; adjusting the pH to 4.5, cooling to room temperature, performing refrigeration in a refrigerator; and performing acid pickling, washing, drying, and crushing to obtain the product. The product of the invention is rich in zinc trace element, can be used as a food additive to be added into food and health-care food, and has very good improvement effect on nutrition deficiency diseases caused by lack of zinc.

The invention discloses sweet buckwheat staple food flour and a production method thereof. The method comprises the following steps: pre-treating sweet buckwheat; pre-treating soybeans; mixing and crushing the pre-treated sweet buckwheat and the pre-treated soybeans to form buckwheat paste; fermenting the buckwheat paste and neutralizing the fermented buckwheat paste; and drying and crushing the neutralized buckwheat paste to form the sweet buckwheat staple food flour. With the adoption of the scheme, the germinated buckwheat is taken as a main raw material and compounded with the soybeans; a lactic acid bacteria fermentation technology is adopted to modify buckwheat powder so as to improve the eating and processing quality of the buckwheat; the flour can comprehensively replace wheat meal and has a very good effect.

A preparation method of seasoned poached eggs comprises the following steps: (1) eggs are graded according to the quality standard; (2) a heat transfer medium is heated to 80-95 DEG C; (3) the eggs are totally immersed in the heat transfer medium and boiled for 7-10 min; (4) the boiled eggs are cooled in water at 10-20 DEG C; (5) the cooled eggs are totally immersed in a prepared seasoning liquid, the mixture is placed in vacuum decompression equipment for 2-4 days, the vacuum degree is kept from subzero 0.09 Mpa to subzero 0.1 Mpa, and the temperature is set to be 25 DEG C; (6) the poached eggs prepared through the steps are subjected to cold storage in a low-temperature environment at 0-10 DEG C. The egg white of the prepared poached eggs is denaturalized completely, and the hardness and the elasticity reach the states of normal hard boiled eggs; while the texture of yolk is in a soft sate and colloidal, the yolk is in bright deep yellow and tastes fine and soft, and small-molecular flavor substances of the prepared seasoning liquid enter the eggs completely without damaging the inside forms of the poached eggs, so that the poached eggs are good in color, flavor and taste.

A method of producing a denatured pea protein solution comprises the steps of mixing pea protein with an alkali solvent to provide a 1-10% pea protein solution (w / v) having a pH of at least 10, resting the pea protein solution for at least 15 minutes, heating the pea protein solution under conditions sufficient to heat-denature the pea protein without causing gelation of the pea protein solution, and rapidly cooling the denatured pea protein solution to prevent gelation, wherein at least 90% of the pea protein in the denatured pea protein solution is soluble. Also described is a method of producing microparticles having a denatured pea protein matrix, the method comprising the steps of providing a denatured pea protein solution according to the invention, treating the denatured pea protein solution to form microdroplets; and cross-linking and chelating the droplets to form microparticles.

The invention discloses a method for modifying apple dietary fibers, and belongs to the technical field of food processing. The method comprises the following steps: (1) fully and uniformly mixing coarse apple dietary fiber powder, polysaccharide materials and water to obtain a mixed material, wherein the usage amount of the polysaccharide materials accounts for 0.1%-4% of the total mass of solid materials, the usage amount of the water accounts for 30%-60% of the total mass of the solid materials, and the total mass of the solid materials is equal to the mass sum of the coarse apple dietary fiber powder and the polysaccharide materials; (2) standing the obtained mixed material, extruding for modifying, drying, and grinding to obtain the modified apple dietary fibers. According to the method, the polysaccharide materials with high water holding capacity are added in the apple dietary fibers, so that a wet state of the mixed materials can be greatly improved and the yield of a product obtained when the material is extruded can be increased by 10%-50% under the circumstance that the properties remain unchanged.

The invention relates to a method for modifying water-soluble dietary fibers of millet bran. The method for modifying water-soluble dietary fibers of millet bran comprises the following steps: 1, carrying out air blasting pretreatment on the millet bran; 2, modifying the air blasting pretreated millet bran through an ultrasonic-microwave synergism technology; and 3, preparing water-soluble dietaryfibers through an enzyme-gravimetric technology: transferring a reaction solution obtained in step 2 to a GDE enzyme culture digestor, carrying out enzymatic hydrolysis at a pH value of 4.0-6.0 at anenzymatic hydrolysis temperature of 60-95 DEG C for 20-30 min, transferring the reaction product of the enzymatic hydrolysis into a CSF6 filtering device, concentrating the obtained filtrate, and carrying out alcohol precipitation, centrifugation and freeze-drying to obtain millet bran water-soluble dietary fiber powder containing 10.3% of the water-soluble dietary fibers. The method greatly increases the content of the millet bran water-soluble dietary fibers to meet the requirements of high-quality dietary fibers, and effectively solves the problem of low utilization rate of the millet bran.

The invention relates to a preparation method of a mussel jerky product. The method comprises the following steps: 1, mixing mussel meat with a carrageenan solution and then pulping to form uniform pulp; 2, adding gluconic acid delta lactone as a protein solidifier to the uniform pulp to solidify the uniform pulp of the mussel meat, thus forming mussel meat gel; 3, squeezing out moisture from the mussel meat gel, so that the prepared mussel jerky has certain chewiness; 4, adding marinade to marinate and season the mussel jerky; 5, putting the marinated mussel jerky into a vacuum packaging bag, vacuumizing, and sterilizing the vacuum packaged mussel jerky by back pressure sterilization, thus forming the product. By the preparation method, the defects that mussel meat is over-high in tenacity, poor in chewiness and strong in fishy smell in the processing process of mussel jerky products in the prior art are solved. The mussel jerky product can be produced by existing meat product production equipment, so that manpower is saved, and the preparation method is low in cost, small in energy consumption, simple and convenient to operate, and applicable to industrial production.

The present invention relates to a process for microparticulating of an ideal whey protein in a solution by caviataopm. The present invention relates also to microparticulated ideal whey protein preparation. In addition, the present invention relates to use of the microparticulated ideal whey protein preparation in milk based products and / or dairy products. Further, the present invention relates to a milk based product and / or a dairy product containing a microparticulated whey protein preparation.

A process for producing a non-dairy food product of enhanced viscosity comprises providing a mixture of deamidated oat base and vegetable protein isolate, crosslinking of glutamine and lysine units of the protein isolate and oat protein comprised by the oat base by means of transglutaminase, and fermenting the mixture by means of a yogurt, sour cream or cheese starter culture. Also disclosed are products obtainable by the process and their use.

The invention discloses a method for producing pure chicken powder by embedding fat of chicken by utilizing inherent proteins of the chicken. The method for producing the pure chicken powder by embedding the fat of the chicken by utilizing inherent proteins of the chicken comprises the following steps: selecting a mixture in which chicken puree and skin-removed chicken breast are matched at a massratio of 4 to 1 as a chicken raw-material; performing high-temperature steaming on the chicken raw-material so as to have proteins denaturalized, and thus, a steamed chicken material composed of chicken and soup is obtained; refining the chicken and the soup together by using a colloid mill, and adding Novozymes's Flavourzyme (flavored proteases) and Protamex (compound proteases) into the refinedmaterials so as to be subjected to enzymatic hydrolysis; putting the materials after the enzymatic hydrolysis into a homogenizer, and performing high-speed shearing by utilizing mechanical force so as to have liquid oils in the materials fully whipped into small droplets; and then, performing spray-drying on the homogenized materials. According to the method, inherent fat of chicken is embedded by utilizing inherently contained proteins of the chicken, so that addition of other fillers and stabilizers is avoided; and thus, contents of protein and fat of the pure chicken powder are not influenced so as to have original protein-fat ratio of the chicken preserved to the maximum extent.

The invention belongs to the technical field of food quality improvement, and particularly relates to a method for increasing stability of Pickering emulsion based on modification with arginine. The method comprises the following steps of firstly, with fish meat as a raw material, preparing a myosin solution; then compounding arginine mother liquid; mixing the compounded arginine mother liquid with the myosin solution to obtain an aqueous phase; then adding an oil phase to obtain a mixed solution; and finally performing shear emulsifying on the obtained mixed solution so as to obtain the Pickering emulsion. According to the method disclosed by the invention, the arginine is selected for performing modifying treatment on myosin, so that the effect of changing the secondary structure of themyosin is achieved, the secondary structure of the myosin is transformed from a regular structure to an irregular structure, the adsorption area of the myosin in an oil-water interface is increased, and finally the stability of the Pickering emulsion is increased; and besides, compared with a method for increasing the stability of the Pickering emulsion through high-intensity ultrasonic waves, themethod disclosed by the invention is greener and more environmentally-friendly and energy-saving, and development of the food industry can be well promoted.

The invention provides a rapid gradient fermentation process for normal-temperature ready-to-eat leisure fermented meat and an application of the rapid gradient fermentation process. The normal-temperature ready-to-eat leisure fermented meat comprises the following strains in percentage by mass of 20-25% of lactobacillus sake, 20-25% of pediococcus acidilactici, 20-25% of staphylococcus xylosus, 15-25% of staphylococcus carnosus and 10-20% of staphylococcus vitulinus. Compared with the prior art, a design compound bacteria is used for fermentation, a three-stage rapid gradient fermentation production process is designed, the processing time of products is short, the acidity of the products better conforms to the mouth feel of Chinese people, the products are more moist, the mouth feel requirement of consumers is met, and in addition, the shelf life of the products is long.

The invention discloses a preparation method of a starch-based zinc-rich nutrition enhancer. The method comprises: preparing starch raw materials into starch milk with a mass percent concentration of 5%-12%, adjusting the pH to 4.5-6.5, stirring in an enclosed container at 95-99 DEG C for gelatinization; cooling, adding debranching enzyme, stirring at 45-65 DEG C for reaction; adjusting the pH to 5.5-7.0, adding alpha-amylase, stirring at 45-110 DEG C for reaction, adjusting the pH to 2.5-3.0, performing enzyme deactivation to obtain an amylase solution; adjusting the temperature to 50-80 DEG C, adding a zinc salt solution, adjusting the pH to 5.0-8.0, stirring for reaction; adjusting the pH to 4.5, cooling to room temperature, performing refrigeration in a refrigerator; and performing acid pickling, washing, drying, and crushing to obtain the product. The product of the invention is rich in zinc trace element, can be used as a food additive to be added into food and health-care food, and has very good improvement effect on nutrition deficiency diseases caused by lack of zinc.

The invention provides high-water-holding-capacity egg liquid and a preparation method thereof. The egg liquid is prepared from the following components in parts by weight: 100 parts of egg liquid, 0.5-2 parts of edible salt, 2-6 parts of white granulated sugar, 0.02-0.1 part of CMC and 0.3-1 part of compound phosphate. The mechanical shearing is performed at a speed of 500-2000rpm for 5-20 minutes, and the finally prepared egg liquid has high water holding capacity, and can meet the requirement for raw materials of egg product production. The invention further provides a method for detecting the water holding capacity of egg liquid. According to the preparation method, the water holding capacity of egg liquid can be remarkably improved by means of combination of chemical and physical methods, selection of auxiliaries and additives and optimization of process parameters are adaptive to the industrial production requirement, and the research result can be directly applied to practical production. By adopting the high-water-holding-capacity egg liquid and the preparation method thereof, the problem of deficient elasticity and tenderness of the egg liquid in egg product processing caused by low water holding capacity can be effectively solved, the quality of egg products can be improved, and the requirement for the development of current egg product industry can be met.

The invention provides a preparation method of a novel modified soybean dreg dietary fiber-protein formula powder for lowering blood sugar, and relates to the technical field of soybean byproduct processing. The preparation method of the modified soybean dreg dietary fiber-protein formula powder for lowering blood sugar mainly comprises the following steps: soybean dreg grinding, high-voltage pulse electric field pretreatment, degreasing, novel airflow spray explosion technology treatment, blending, humidifying, freezing, crushing and drying. The method overcomes the defects of the prior art,and effectively solves the problems of residue waste of soybean products such as tofu, soybean milk, bean flour and soybean oil and environmental pollution caused by the waste. Besides, the obtained product has good water-holding properties and expansibility, has certain satiety and blood sugar-reducing functions after being eaten, and is suitable for sub-healthy people with hyperglycemia and obesity. Meanwhile, the product also has the advantages of high stability, simple process and low production cost.

The invention relates to a preparation method of an anti-freeze soy isolate protein. The preparation method comprises the following steps of: 1, modification: adding water into a soy isolate protein to dissolve the soy isolate protein into an 18 to 20% soy isolate protein solution, carrying out normal pressure heating under the condition of 85 to 95 DEG C for 15 to 20min, and adjusting the pH value to a neutral value to obtain modified soy isolate protein solution; 2, mixing: adding collagen hydrolysate and coconut meat extract which account for 5 to 15% of the total weight of the modified soy isolate protein solution into the modified soy isolate protein solution, uniformly stirring, shearing and homogenizing to obtain mixed solution; wherein the weight ratio of the collagen hydrolysate to the coconut meat extract is 2: 1; and 3, drying: carrying out normal pressure storage on the mixed solution under the condition of a water bath of 40 DEG C to 50 DEG C for 1 to 2 hours, after cooling to the room temperature, standing for 10 to 20 minutes, and carrying out spray drying to obtain the anti-freezing soy isolate protein. The preparation method provided by the invention is mild in modification condition, simple in process, easy to operate and short in production time, does not require complex equipment, and has the wide industrial application prospect.

The invention discloses a cubilose acid extraction method for edible cubilose processing, and relates to the technical field of food. The method comprises the following steps: pretreating cubilose, dispersing cubilose powder in deionized water, introducing gas, heating, adding a methanol solution in three times, and finally centrifuging to obtain a methanol solution containing free cubilose acid on the upper layer and methanol cubilose gel containing bound cubilose acid on the lower layer; adding ferric chloride and copper chloride into the lower layer, heating, adding a methanol solution in three times while introducing hydrogen, centrifuging after reaction to obtain a methanol solution containing protein-bound sialic acid sugar alcohol, and mixing the methanol solution with the protein-bound sialic acid sugar alcohol to obtain the composite sialic acid containing the free sialic acid and the protein-bound sialic acid sugar alcohol. According to the preparation method, the extraction rate of the sialic acid is increased, the prepared composite sialic acid containing the sialic acid and the sialic acid sugar alcohol and containing a small amount of iron ions and copper ions is high in nutritional value, and the prepared sialic acid product is more suitable for diabetics to eat.

The invention discloses a preparation method of a puerarin-vitamin-whey protein three-dimensional gel nutritious product. The puerarin-vitamin-whey protein three-dimensional gel nutritious product isprepared by utilizing the characteristics that puerarin, whey protein, zinc gluconate and calcium gluconate can form a stable gel network structure under the action of an alternating magnetic field and electric field, and the gel network structure can stably embed fat-soluble vitamin D3. According to the preparation method, the biological activity of puerarin and vitamin D3 is improved while the damage to puerarin and vitamin D3 caused in the oral cavity and gastric juice is reduced, and the preparation method has the effect of enhancing the strength and elasticity of the gel product. The nutritious product prepared by the method of the invention has good stability, and can relatively well resist the digestion of the gastric juice enzyme, so that the small nutritious molecules are carriedto the small intestine for release.

The invention discloses a processing technology of prunus humilis bunge chewable tablets. The preparation method comprises the following steps: 1) preparing the following raw materials: a fermented Prunus humilis Bunge mixture, mannitol, modified starch, microcrystalline cellulose, modified chitin, orange peel, a flavoring agent, multivitamins, tea polyphenol, a traditional Chinese medicine extract and milk, and the fermented Prunus humilis Bunge mixture being prepared by using fermented Prunus humilis Bunge, propolis, mushrooms and mulberries as raw materials to prepare dry powder; 2) fully mixing the raw materials, grinding, sieving, and uniformly stirring with the traditional Chinese medicine extract and the modified starch to obtain a soft material; 3) granulating the soft material, then tabletting, and irradiating and sterilizing the pressed tablets under an ultraviolet lamp to obtain the required prunus humilis bunge chewable tablet. By adding the fermented prunus humilis bunge mixture and fermenting the prunus humilis bunge through the composite strain, the utilization rate of calcium in the prunus humilis bunge can be increased, the calcium content of the product can be increased, and propolis, mushrooms and mulberries are supplemented for compounding and synergistic cooperation, the calcium content in the product can be greatly improved.

The invention relates to a method of producing a plant-based oil-in-water emulsion comprising the steps of providing an ingredient composition which is free from dairy protein, said composition comprising 1.5 to 5 wt. %, preferably 2 to 5 wt. % proteins, wherein the protein consist of plant protein only, 0.5 to 10.5 wt %, preferably 1.5 to 7.5 wt % of oil, and having a pH of 5.3-6.7, preferably 5.6-6.6, optionally adding divalent cations to provide a concentration of 1-5 mM free divalent cations in the ingredient composition, optionally adding monovalent cations to provide a concentration of 1-20 mM free monovalent cations in the ingredient composition and homogenizing and subsequently heat treating the ingredient composition to a temperature of 80°-100° C. for a period of 0.5-15 min or an ultra high temperature (UHT) heat treatment above 135° C. for 3 to 30 s to form agglomerated proteins comprising plant proteins and oil, and shearing the composition during or after the heat treatment to reduce the size of the agglomerated proteins, the agglomerates having a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by laser diffraction after the shearing. The invention also relates to a plant-based oil-in-water emulsion obtained by the method, and a use of the plant-based oil-in-water emulsion for the use in food and beverage products.

A preparation method of high-emulsibility sterilized egg yolk liquid comprises the following specific steps: (1) removing egg white parts of fresh eggs, treating egg yolk to obtain egg yolk liquid, and adjusting the pH of the egg yolk liquid for later use; and (2) treating the standby yolk liquid with ozone assisted by a high-voltage pulsed electric field to obtain the sterilized yolk liquid withhigh emulsifying property. Compared with the existing modification and sterilization method, the preparation method of the high-emulsibility sterilized yolk liquid provided by the invention is greatlydifferent, overcomes many limiting factors such as difficulty in enzyme deactivation and difficulty in time control in the traditional enzymatic modification, and also solves the adverse effect of pasteurization on the emulsifying property of the yolk liquid. The preparation method integrating modification and sterilization saves more cost and time, the modification effect is more excellent, andthe whole process is non-thermal treatment, so that the quality of the yolk liquid is maintained to the maximum extent.