4114results about "Food extraction" patented technology

A soy protein product, 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 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.

The present invention provides a process for preparation of highly purified mogrosides mixture from low purity mogrosides mixture. The process comprises providing a mixture of low purity mogrosides, dissolving the low purity mogrosides mixture in water or an aqueous alcohol solution to form an initial solution of mogrosides, passing the initial solution through a column system, wherein the column system comprises a plurality of columns, and each column is packed with a sorbent having different affinities to impurities and mogrosides so that one or more columns retains more mogrosides than other columns, washing the columns to remove impurities with an acidic aqueous solution, a basic aqueous solution, and an aqueous alcoholic solution successively, eluting the columns with an aqueous alcohol solution that contains higher alcohol content than the aqueous alcohol solution used in the washing step, wherein the eluate from the columns with high content of mogrosides are combined, and drying the combined eluate to obtain high purity mogrosides with the content of the total mogrosides are more than 70% (w/w). The present invention also provides a sweetener mixture and product comprising high purity mogrosides.

The present invention provides a method for processing defatted oil seeds, comprising the steps of: (a) solubilizing at least a portion of the protein contained in the oil seeds to produce suspended residual solids and a first solution comprising protein, phenolic-protein complexes, and free phenolic compounds; (b) separating at least a portion of the free phenolic compounds from the first solution and recovering a free phenolic reduced solution; and (c) treating the free phenolic reduced solution to precipitate at least a portion of the protein as a precipitated protein isolate and recovering a treated solution containing a soluble protein isolate. Novel protein products are also disclosed. Food and drink products containing the novel protein products are also disclosed.

The invention belongs to the field of healthy foods, and particularly relates to a food composition capable of replacing meal, shaping bodies and being balanced in nutrients, and a making method of the food composition. The food composition is made from selected cereals, nuts and medicinal and edible traditional Chinese medicines, and is made from raw materials of coix seeds, buckwheat, oat grains, chenopodium quinoa, red bean, honeysuckle flowers, chrysanthemum flowers, rhizoma polygonati odorati, Chinese wolfberry fruits, lily bulbs, white fungi, apricot kernels, black sesame seeds, walnuts,pumpkin seeds and the like. The nutritive meal replacement powder disclosed by the invention is rich in nutrition, high in satiety, smooth in mouth feel and rich in fragrance; and defects that the nutrition runs off due to high-temperature treatment of extrusion, puffing and the like, and people eating the meal replacement powder easily suffer from excessive internal heat are overcome, the meal replacement powder can provide protein, amino acids, vitamins and trace elements necessary for maintaining functions of human bodies, and the meal replacement powder can reduce weight and reduce bloodlipid, and besides, can also achieve the effect of comprehensively complementing nutrition.

The process for preparing the novel inulin products includes extracting inulin with water from subdivided plant materials, holding the inulin rich extraction water in a settling tank while maintaining the temperature from about 0° C. to 7° C. which causes higher molecular weight polysaccharides to separate from water soluble lower molecular weight polysaccharides, and separating the higher molecular weight inulin fructose fractions from the more water soluble lower molecular weight inulin fractions.

A protein fraction and an oxidation stable fat fraction are recovered from poultry containing fat, bone and protein. The poultry is comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein.

The invention discloses corn-flavored potato chips and a production method thereof. The corn-flavored potato chips are made of raw materials including, by weight, 100 parts of mashed potatoes, 20-35 parts of corn flour, 8-15 parts of glutinous rice flour, 25-40 parts of corn stigma decoction fluid, 5-10 parts of mint powder, 7-12 parts of licorice powder, 1-5 parts of fruit puree, 5-12 parts of traditional Chinese medicine decoction, 0.5-3 parts of orange peel powder, 0.5-2 parts of baking soda powder, 2-5 parts of salt, 5-10 parts of sugar, 0.5-1 part of gourmet powder and a moderate amount of water. By adopting the mashed potatoes, the corn flour, the glutinous rice flour, the mint powder, the mint powder, the licorice powder, the corn stigma decoction fluid and the traditional Chinese medicine decoction and by matching with moderate seasonings, the chips are processed via the steps of producing the meshed potatoes, producing the traditional Chinese medicine juice, producing paste, blending, producing wrappers, slicing, baking and the like. The corn-flavored potato chips having faint scent of corn, unique taste and high nutritional value do not undergo a frying process, are green and environmentally friendly and good for health, and are of the highest grade of leisure home food.

The invention relates to a process for isolating edible protein from animal muscle by solubilizing the protein in an alkaline aqueous solution.

The invention discloses a spleen-invigorating and stomach-nourishing water caltrop flour. The flour is prepared from the following raw materials by weight: 130 to 180 parts of whole wheat flour, 30 to 40 parts of water caltrop powder, 14 to 18 parts of red kojic rice, 20 to 30 parts of corn kernel, 6 to 8 parts of cedronella, 15 to 20 parts of rose hip, 10 to 15 parts of Chinese wampee fruit, 8 to 12 parts of fig, 1 to 2 parts of gorse, 2 to 3 parts of Poria cocos, 3 to 5 parts of basil seed, 1 to 2 parts of inula root, 3 to 5 parts of finger citron, 2 to 3 parts of canton love-pea vine, 1 to 2 parts of polyalthia root, 2 to 4 parts of a nutrition additive and a proper amount of apple vinegar. According to the invention, the water caltrop powder, the red kojic rice and the corn kernel are added into the flour, so simplex composition of the flour is improved, nutritional ingredients in the flour are enriched, and the water caltrop flour can better perform qi-benefiting, spleen-invigorating, stomach-nourishing, digestion-promoting, cancer-preventing, cancer-resisting, detoxifying, fat-reducing, beauty-fostering and skin-care effects; through addition of the three fruits, the water caltrop flour has more substantial spleen-invigorating and stomach-nourishing effects, rich taste and tangy fragrance.

The invention belongs to the technical field of fruit and vegetable processing and citrus comprehensive utilization and in particular relates to a preparation method of a ponkan dietary fiber. The preparation method comprises the steps of with ponkan peel pomace as a raw material, carrying out blanching, drying, crushing and ultrasonic-assisted water (microwave assisted water) extraction, carrying out enzymatic hydrolysis, enzyme killing and centrifugation by regulating a pH value and compound enzyme to obtain a filtrate and precipitates, carrying out concentration, alcohol precipitation, alcohol washing, centrifugation and vacuum drying on the filtrate to obtain a water-soluble dietary fiber, and carrying out washing, centrifugation and vacuum drying on the precipitates to obtain a insoluble dietary fiber. With the adoption of the preparation method, with the waste ponkan peel pomace after juicing as the raw material, deep processing of agricultural byproducts raw materials is realized, the resource waste is reduced, and meanwhile, a novel way is provided to comprehensively utilize a ponkan byproduct.

The invention belongs to the technical field of health-care foodstuff, and provides eye-protecting blueberry-raspberry functional food. The eye-protecting functional food comprises, in parts by weight: 15-40 parts of blueberry polyphenol extract product, 15-40 parts of raspberry polyphenol extract product, 10-20 parts of lycium ruthenicum polyphenol extract product, 0.1-2 parts of fructus lycii carotenoid extract product, 0.1-2 parts of zeaxanthin extract product, 0.1-2 parts of tagetes erecta xanthophyll extract product, 10-20 parts of haw flavone extract product, 10-20 parts of ginkgo biloba leaf flavone extract product, 10-20 parts of pueraria flavone extract product and 0.1-1 part of beta-carotene. The eye-protecting blueberry-raspberry functional food can be prepared into tablets, capsules, electuaries, leisure foodstuff or beverages, and has substantial efficacy of protecting eyesight, alleviating eye fatigue and preventing light injury.

The invention relates to a quinoa plant protein beverage, relates to a preparation method of the beverage, and belongs to the technical field of food beverages.The quinoa plant protein beverage is prepared from a quinoa product, polydextrose, a stabilizer, a sweetening agent and softened water; the quinoa product is a quinoa concentrated solution and/or quinoa powder and/or a quinoa fermentation solution, and the protein content in the quinoa plant protein beverage is not lower than 1.0 g/100 g.Multiple modes of combining ultrasonic cleaning, enzymolysis, microwave assisted ultrasonic extraction and hot water extraction are adopted, the raw material utilization ratio and nutrient content of quinoa are effectively increased, and the quality is effectively improved; the food safety of the product is effectively guaranteed.A preserved strain lactobacillus plantarum CGMCC NO.11763 is adopted, the quinoa concentrated solution is partially fermented, the taste of the quinoa plant protein beverage is enriched, the digestion and absorption rate is increased, and probiotic factors are supplemented.

A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3,6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.

The invention relates to a biogenic composite pork preservative. The biogenic composite pork preservative comprises 4.0-4.8% of a bacterial depressant, 10-14% of a synergist, 27-33% of Chinese herbal medicine extract A, 16-20% of Chinese herbal medicine extract B and the balance water. The bacterial depressant contains nisin, natamycin, lysozyme, chitosan and propolis supercritical CO2 extract. The synergist contains acetic acid, vitamin C, vitamin E and sodium lactate. The Chinese herbal medicine extract A is prepared through extracting grape seeds, garlic, clove, cassia bark, rosemary, pepper and ginger through an ethanol extraction method and then blending the extract products, Origanum vulgare L. essential oil and tea crude extract. The Chinese herbal medicine extract B is prepared through water extraction of konjak, Chinese honeylocust fruits, rheum officinale and pomegranate peel. The biogenic composite pork preservative has a reasonable formula, is safe for eating, can be prepared by simple processes, is convenient for operation in use and has good fresh-keeping effects.

The invention relates to a black red double-color lycium barbarum slice. The black red double-color lycium barbarum slice is prepared from black lycium barbarum and red lycium barbarum serving as raw materials by juicing, homogenizing, freeze-drying, crushing and tabletting; any auxiliary material, except water, is not added in all process steps. According to the black red double-color lycium barbarum slice, the low-temperature crushing process is adopted for crushing the cell walls of both black lycium barbarum and red lycium barbarum, and thus water, oil and effective components in cells can be completely exposed, so that the surfaces of fine particles present a semi-humid state; such structure ensures uniform distribution of nutritional components inside and is also beneficial to increase of good utilization rate; in addition, the low-temperature crushing and low-temperature tabletting processes are combined, so that the lycium barbarum slice with proper hardness can be obtained under the condition that any adhesive such as starch is not added; therefore, any auxiliary material is not added in the lycium barbarum slice, all the flavors of lycium barbarum are remained, and the safety and reliability of foods are improved.

The invention relates to a method of breaking yeast cell wall and preparing a yeast extract. Yeast emulsion is used as the raw material, sodium chloride is added into the yeast emulsion, the pH value of the yeast emulsion is regulated, so that the diluted yeast cell solution becomes basic or weakly basic, the yeast cell wall is broken through steam jet continuous sterilization, the wall-broken yeast cell solution is diluted with water to proper temperature and concentration, the pH value of the diluted yeast cell solution is regulated, so that the diluted yeast cell solution becomes basic or weakly basic, and alkaline protease is added into the yeast cell solution to perform autolysis and enzymolysis. The yeast cell solution is subjected to enzyme deactivation, centrifugal separation, evaporation and concentration and blending, so as to produce the yeast extract. The yeast emulsion is used as the raw material, the drying energy consumption of yeast cells is reduced, sodium chloride as the plasmolysis additive is added, in the basic or weakly basic condition, the common wall breaking action of the steam jet continuous sterilization is performed, so that the wall-breaking effect of the yeast cells is good, the dissolution rate of proteins is high, the protease easily acts, the alkaline protease is added, and thus the yield of the hydrolyzed protein and free amino nitrogen is high. The all-breaking rate of the yeast cells is obviously increased, and the content of total nitrogen and amino state nitrogen in the yeast extract is increased.

The invention discloses a preparation method of a eucommia composite anti-fatigue functional beverage. The eucommia leaves are extracted and subjected to ozone treatment and biological embedding treatment, so as to overcome grass flavor, bitterness and astringency of the eucommia extract; and the eucommia extract is adde in a mixed extract of Acanthopanax senticosus, Rhodiola and jujube to prepare a sugar-free and ordinary type composite beverage with characteristics similar to coffee and black tea in color, appearance and taste. The beverage adapts to the fashion pursue of young people, and overcomes influences of black tea and coffee on sleep and digestion, and also has functions of reliving fatigue, refreshing, developing intelligence, and enhancing immunity.

The invention discloses a mutton shashlik with tea fragrance and a preparation method thereof. The mutton shashlik with the tea fragrance is characterized by being prepared from the following raw materials in parts by weight: 200-230 parts of mutton, 1-1.2 parts of bulbophyllum herbs, 2-3 parts of marmot limbs, 1-2 parts of xinshen (Chinese character), 2-2.5 parts of gordon euryale leaves, 1-2 parts of peach roots, 2-3 parts of purslane seeds, 1-2 parts of olive nucleus, 1-1.5 parts of acorn shell, 5-6 parts of hawthorns, 4-5 parts of lotus root starch, 7-8 parts of malt, 4-5 parts of crab spawn, 3-4 parts of raspberry powder, 2-3 parts of cocoa powder, 3-4 parts of tea cream, 18-20 parts of rice vinegar and 5-6 parts of nutrient additives. The mutton shashlik disclosed by the invention is unique in flavor, convenient to eat, economical and healthful, meanwhile, the faint scent of the tea is blended into the mutton, and the mutton shashlik is savory and mellow in taste while the nutrient value of the mutton shashlik is improved by the added crab spawn. The mutton shashlik contains abundant microelements, collagen, and a plurality of necessary nutrients necessary for a human body, such as calcium and phosphorus. In addition, the mutton shashlik has the effects of dispelling wind and eliminating dampness, clearing and activating the channels and collaterals, regulating qi-flowing for strengthening spleen, promoting qi to activate blood, removing nebula, and nourishing yin and lubricating the intestines.

Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4 into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.

The present invention discloses a rose function beverage, which comprises, by weight, 30-60% of a rose essential oil extraction solution, 20-40% of a rose essential oil distillation solution, 4-8% of white granulated sugar, 1-4% of honey, 1-3% of a pomegranate juice, 0.1-0.3% of bamboo leaf flavone, 0.01-0.03% of citric acid, 0.2-0.5% of beta-cyclodextrin, and the balance of water. The rose function beverage has characteristics of excellent product taste, rich nutrition and rich fragrance, has an antioxidant effect, meets people consumption habits, can meet diversified requirements of the beverage market, and further develops a new approach for re-processing of the rose essential oil extraction byproduct. The present invention further provides a preparation method for the rose function beverage.

The invention discloses meal replacement powder capable of reducing weight and a preparation method of the meal replacement powder. The meal replacement powder capable of reducing weight comprises thefollowing components in parts by weight of 0.1-0.5 part of a white kidney bean extract, 3-5 parts of L-arabinose, 10-15 parts of coix seeds, 10-15 parts of black rice, 10-15 parts of oat, 10-15 partsof millet, 5-10 parts of chenopodium quinoa willd, 5-10 parts of chia seeds, 5-10 parts of linseeds, 12-14 parts of wheat germ powder, 15-20 parts of black beans, 10-15 parts of inulin, 1-5 parts ofsoybean phosphatide, 3-5 parts of a lotus leaf extract, 5-8 parts of bamboo-leaf flavone, and 25-30 parts of isomaltooligosacharide. The preparation method comprises the following steps of firstly, crushing part of the raw materials, then performing wetting, performing puffing, then performing crushing, performing screening, and finally, mixing the rest of the raw materials so as to obtain finished products. The meal replacement powder capable of reducing weight can effectively restrain absorption and conversion of sugar, so that the effect of reducing weight is notable, and besides, the mealreplacement powder is reasonable in nutrient collocation and balanced in function components. The preparation method is simple, convenient, and easy to operate.

The invention discloses a moringa calcium total nutrient and a preparation method thereof. The invention has the core that biomass enzymatic hydrolysis, nanometer dual wall breaking and the whole-course low-temperature extraction new technology are adopted. The moringa calcium total nutrient comprises the following components in percentage by weight: 50-70% of moringa leaf, 10-30% of moringa seed, 10-20% of moringa root and 5-10% of stevia rebaudiana. In the preparation process, the whole-course constant low-temperature ethyl alcohol extraction and the neutral protease, cellulose and pectinase enzymolysis wall breaking technology are adopted, the new technology of distilled water repeated pressure reduction and repeated recycling extraction is adopted, and the effective nutrition ingredient and the bioactivity of the natural original ecology moringa are prevented from being damaged by high temperature and chemical solvent; the new technology of nanometer physics wall breaking and nanometer tower spray drying is adopted to obtain the moringa powder of 100-200 nanometers; the effective ingredient activity of the moringa can be directly adsorbed by the human body tissue cell; the bioavailability of the moringa calcium total nutrient ingredient by the human body can be effectively improved; the moringa calcium total nutrient is suitable for the children growth period, middle and old age calcium supplement and the effective conditioning of people suffering from hyperglycemia, hyperlipidemia, hypertension, heart and cerebral vessel diseases and tumor as well as the sub-health crowd.

The invention discloses a preparation method of a maca extract. The method comprises the steps of: (1) maca extract liquid preparation; (2) maca extract liquid pretreatment; (3) ceramic membrane filtration; (4) vacuum concentration; and (5) spray drying. The content of an effective component glucosinolate in the extract provided by the invention can be improved by more than 3 times that of existing methods. Also, with the ceramic membrane filtration step, the physical and chemical characteristics of the maca effective component can be well preserved. With the method, product quality can be improved, production cost can be reduced, and environment can be protected. The method is beneficial for large-scale productions.