94results about "Food extrusion" patented technology

The invention discloses instant high-protein food formed by compounding and extruding soybean protein and cereals and a preparation process of the instant high-protein food, and relates to the field of instant food, the instant high-protein food is prepared by adopting soybean protein powder, cereal powder and water as raw materials and performing extrusion puffing, and the raw materials comprise, by weight, 30-60 parts of soybean protein powder, 20-30 parts of cereal powder and 20-30 parts of water. 40 to 70 parts of cereal powder; the cereal flour is selected from at least one of oat flour, quinoa flour, coarse rice flour and whole wheat flour; the water accounts for 15-35% of the total dry weight of the raw materials; wherein the protein content (dry basis) is greater than or equal to 30%; the puffing density is 0.3-0.5 g / cm < 3 >; according to the invention, the raw materials are accurately selected, the high-quality vegetable protein is adopted, the cereal powder is reasonably matched, and the characteristic that the content of beta-glucan in the oat powder is not less than 4% is utilized, so that a continuous gel network structure is formed in the extrusion process; and the inhibition effect of a compact network formed by a vegetable protein molecular chain during extrusion expansion on gelatinization expansion of cereal starch is effectively relieved.

The present invention is related to a process for preparing a vegan cheese product, comprising the steps of metering raw materials into an extruder, comprising 5-50 wt.-% zein protein or starch, 0-50 wt.-% of at least one component that provides a fat phase mimicking the thermal behavior of milk fat, preferably a vegetable oil, and 30-70 wt.-% water, wherein all amounts are based on the entire amount of the raw materials, mixing and processing said raw materials in said extruder, extruding and cooling the resulting extrudate so as to obtain the vegan cheese product, wherein in said extruder strain conditions of 300-3000 WATS, preferably 1000 to 3000 WATS are applied. The present invention is also related to vegan cheese product obtainable by said process.

The present invention is related to a process for preparing a vegan cheese product, comprising the steps of metering raw materials into an extruder, comprising 5-50 wt.-% starch, 0-50 wt.-% of at least one component that provides a fat phase mimicking the thermal behavior of milk fat, preferably a vegetable oil, and 30-70 wt.-% water, wherein all amounts are based on the entire amount of the raw materials, mixing and processing said raw materials in said extruder, extruding and cooling the resulting extrudate so as to obtain the vegan cheese product, wherein in said extruder strain conditions of 300-3000 WATS, preferably 1000 to 3000 WATS are applied. The present invention is also related to vegan cheese product obtainable by said process.

The present invention relates to a process for the production of discrete solid extruded particles comprising emulsion droplets, to such particles as well as to the use of such particles in food, feed, pharmaceutical and personal care applications.

The invention provides a low-glycemic whole-grain food and a preparation method thereof, and belongs to the technical field of food processing. The low-glycemic whole-grain food comprises 60-80 parts of whole-grain mixed powder, 4-7 parts of inulin, 3-8 parts of resistant dextrin and 2-5 parts of konjaku flour, and the whole-grain mixed powder is obtained by solid-state fermentation of oats, quinoa and brown rice through compound microorganisms. The low-glycemic whole-grain food is prepared by low-temperature extrusion forming and drying. Test results show that the low-glycemic-index whole-grain food obtained by adopting the technical scheme is low in cooking loss, the texture characteristic and the sense of the cooked low-glycemic-index whole-grain food are close to those of northeast natural rice, the glycemic index is smaller than 55, and the low-glycemic-index whole-grain food is low in glycemic index and suitable for diabetics to eat.

A solid paste composition for heat cooking comprising pulse, wherein: (1) the composition has an insoluble dietary fiber content on a dry mass basis of 3 % by mass or higher; (2) the composition has a starch content on a dry mass basis of 10 % by mass or higher; (3) the composition has a protein content on a dry mass basis of 4 % by mass or higher; and (4) when the composition is isothermally treated in a 40-fold volume of water at 90 °C for 5 minutes, the resultant water has a haze value of 25 % or lower as measured with a sample adjusted to 20 °C and placed in a quartz cell with an optical path length of 5 mm, using distilled water as a control; (4a) the composition is not a swollen food, and (A) the composition has a total oil and fat content on a dry mass basis of lower than 17 % by mass.

The present invention relates to a method for preparing a delivery system for an active ingredient in an edible composition. The present invention provides a method for preparing a first component of an edible composition, the method comprising forming an extrudate of the first component; cooling the extrudate to a first temperature; and further cooling the extrudate to a second temperature, the first temperature being higher than the second temperature.

The present disclosure relates to low density, high protein, oat-based ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The pieces include oat flour as a first ingredient, about 20% to about 40% by dry weight protein, where at least a portion of the protein ingredients include a protein with a PDCAAS greater of at least 60%, such as pea protein or soybean protein, and 0% to less than 6% maltodextrin.

The invention relates to a composite confection product comprising a cone filled with an aerated frozen confection or a multiplicity of superimposed confection layers, at least one of which is an aerated frozen confection, wherein the aerated frozen confection has an overrun that is greater than 100% and comprises: fat in an amount of 1 to 8 wt%; sugars in an amount of 10 to 30 wt%; emulsifier in an amount of 0.1 to 1 wt%; and protein in an amount of 0.4 to 4 wt%, wherein from 50 to 100 wt% of the protein is plant protein and 0 to 50 wt% of the protein is milk protein.

The invention relates to the technical field of food, in particular to an infant sandwich cereal bar and a preparation method thereof. The sandwich cereal bar is prepared by the method. The method comprises the following steps: respectively preparing a rod body uniformly-mixed material and a sandwich sauce uniformly-mixed material; heating, stirring and grinding the uniformly mixed material of the sandwich sauce to obtain a sandwich sauce core filling material; uniformly mixing the uniformly mixed bar body material with water and vegetable oil, and performing extrusion puffing treatment to form the cereal bar with core injection holes; injecting the sandwich sauce core injection material into the core injection hole to form a sandwich cereal bar pre-finished product; the inner diameter of the core injection hole is 4 to 5mm; and slitting the pre-finished product of the sandwich cereal bar, and then performing powder coating, seasoning, baking and packaging to obtain the sandwich cereal bar product for infants. According to the preparation method disclosed by the invention, the infant sandwich cereal bar with the fat content less than 0.8 g / 100kJ can be prepared, meets the requirements of GB 10769-2025, and is suitable for infants to eat.

This invention discloses a pre-assembled rice protein, which is a raw material that has undergone pre-assembly treatment to exhibit high extrusion puffing performance. The invention also provides a method for preparing this pre-assembled rice protein, as well as a high-puffing-degree extruded rice protein granule. This invention involves thorough pretreatment of the rice protein raw material before puffing, resulting in a very loose internal structure of the rice protein molecular chains. Modified starch is added before extrusion, forming a pre-assembled structure with the rice protein, masking the hydrophobic groups of the protein, inhibiting protein folding, and facilitating the formation of a complete molten sphere structure during extrusion. The extruded rice protein granules prepared using the pre-assembled rice protein of this application exhibit high puffing degree, crispness, and excellent taste.

An apparatus for producing artificial meat by using bio-ink, according to one embodiment of the present application, comprises: a plurality of modules; and at least one processor for controlling the plurality of modules, wherein the plurality of modules include a monitoring module and an extrusion module, and the at least one processor can control that the state of the bio-ink maintains a predetermined condition by means of the monitoring module, and can control that at least a part of the bio-ink is extruded and extracted by means of the extrusion module.

The invention provides a fermentation inoculant for improving puffing performance and nutritional quality of brown rice and application thereof, and belongs to the technical field of food deep processing. The fermentation inoculant for improving the puffing performance and the nutritional quality of the brown rice is composed of bacillus amyloliquefaciens and aspergillus oryzae according to the ratio of (2-3): 1. Through the synergistic effect of the complex microbial inoculants, cellulase, hemicellulase and protease secreted by aspergillus oryzae can break a brown rice bran barrier and degrade macromolecular protein, amylase secreted by bacillus amyloliquefaciens can improve the starch gelatinization efficiency, and meanwhile the content of antinutritional factors is reduced. The final puffed brown rice powder has the characteristics of high expansion rate, loose texture, high nutrition utilization rate, excellent brewing performance and the like, solves the problems of poor puffing performance, low nutrition absorption and easy caking during brewing in traditional brown rice processing, and is suitable for industrial production of instant nutritious food.

The invention discloses a formula and a processing technology of Chinese mugwort fruit powder, belongs to the technical field of Chinese mugwort fruit powder, and aims to solve the problem that mechanical production of rice products such as Chinese mugwort fruits is limited for a long time due to the fact that a formula in the prior art is still based on a traditional technology and the compatibility problem of rice flour and a dumpling machine is not solved. Comprising the following raw materials in percentage by weight: 88-92% of basic powder: at least one of water-milled glutinous rice flour, water-milled sticky rice flour and starch; wherein 30-40% of the powder is subjected to physical denaturation treatment; the auxiliary materials comprise vital gluten, trehalose and edible salt, and the total proportion of the vital gluten, the trehalose and the edible salt is 8-10%; the food additives comprise monoglyceride, composite phosphate, carrageenan, a rice gluten fortifier, hydroxy propyl distarch phosphate and dietary alkali; a physical denaturation technology, an efficient material large-ratio-difference mixing technology and a superfine grinding technology are adopted for preparation. According to the formula and the processing technology of the Chinese mugwort fruit powder, the problem that the compatibility of rice flour and a dumpling machine is poor is solved, and a reproducible technical normal form is provided for the field of mechanical processing of rice products.

The invention provides a pea protein high-valued preparation method and system based on molecular level structure regulation and enzymolysis targeting synergy, and belongs to the field of vegetable protein functional processing. Pure natural pea meal is taken as a raw material, a porous structure is directionally generated through a superheated steam instantaneous phase change blasting mechanism, and phytic acid inactivation and endogenous enzyme retention are synchronously realized; by combining alpha-amylase to precut starch, alpha-galactosidase to degrade oligosaccharide in a targeted manner and a double-enzyme gradient time sequence activation mechanism, the enzymolysis competitive inhibition problem is solved; and finally, the protein dissolution index and digestibility are improved through microporous nanofiber compounding and a multi-scale structure interaction mechanism, and a steam-enzymolysis collaborative module is integrated in the system, so that an innovative solution is provided for natural plant protein processing. The obtained thin bean flour has breakthrough integration of nutritional advantages of pea protein and natural viscoelasticity regulation and control characteristics, has cold and hot double-soluble quick-acting property, low sensitization and long-term preservation property, and can be expanded to the field of precise nutritional food development.

The invention relates to chocolate not easy to soften and a preparation method thereof. The chocolate not easy to soften is prepared from the following raw materials in parts by weight: 10-15 parts of tea fiber, 10-20 parts of cocoa butter, 2-5 parts of cocoa powder, 1-5 parts of sucrose powder, 3-6 parts of maltodextrin and 15-25 parts of skim milk powder. The tea fiber and the maltodextrin are added into the raw material formula to form a supporting structure of the chocolate, so that a product which is not easy to soften is obtained.

The invention belongs to the technical field of starch deep processing, and particularly relates to a preparation method of functional high-resistance starch puffed food, which comprises the following steps: S1, modifying wheat starch by adopting physical microwave heat-moisture treatment; s2, preparing probiotic microcapsules by adopting a spray freeze-drying composite embedding method; s3, 3D printing pretreatment: mixing the resistant wheat starch, the embedded probiotic mixture, sodium carboxymethyl cellulose and glycerol, adding liquid carbon dioxide, and stirring at the temperature of 10 DEG C below zero to 5 DEG C below zero to form uniform viscous slurry; s4, 3D printing forming is conducted; s5, drying treatment; s6, seasoning; and S7, naturally cooling the seasoned materials, and packaging the seasoned materials to obtain a final product. According to the puffed food prepared through 3D printing and liquid carbon dioxide non-thermal puffing technologies, the problems that the content of resistant starch is reduced and heat is increased due to a traditional extrusion puffing technology are thoroughly solved.

A method of producing a solid food product is disclosed. The method comprises mixing from 50 up to 80 % by weight of flour, from 5 up to 20 % by weight of a dietary supplement in powder form comprising β- glucan at a concentration of at least 20 % by weight of the dietary supplement, from 5 up to 15 % by weight of glycerol, from 2.5 up to 12.5 % by weight of an oil, and from 0.1 up to 5 % by weight of an emulsifier to form a composition. The composition is cold extruded at a temperature of no more than 90°C into an extruded food product and the extruded food product is cut to form the solid food product.

The invention discloses prepackaged fresh-keeping wet rice noodles with a normal-temperature shelf life of 12 months and a preparation method of the prepackaged fresh-keeping wet rice noodles. 30-90% of early indica rice and 70-10% of corn starch or wheat starch are used as ingredients, so that the total content of amylose in the mixed raw materials is greater than or equal to 21.5%; adding lactic acid bacteria, and performing constant-temperature and constant-humidity solid-state Steaming the extruded rice vermicelli for more than two times; soaking the acidified vermicelli with lactic acid drinking water; softening and acidifying the vermicelli with hot water at 59-70 DEG C; and weighing, bagging, packaging, sterilizing, cooling and warehousing. The rice noodles are safe in microorganism and physicochemical indexes, are not naturally broken, and are quick and convenient to brew / cook; the preparation method enhances the toughness of the vermicelli, and the vermicelli is not easy to break; steaming for multiple times to inhibit retrogradation; through three high-temperature processes of squeezing, steaming and high-temperature sterilization, the prepared rice noodles can resist high temperature; the sterilization is thorough, and the shelf life is longer.

This method for producing a heat-treated cereal flour has a step for using an extruder to mix water with a grain flour and heat and pressurize the result to produce a heat-treated cereal flour, wherein a cooling die is attached to an outlet for the heat-treated product in the extruder. In the cooling die, the opening area of an outlet opening section that opens toward the extrusion direction of the extruder is preferably 20 mm2 or greater, and the total length of the cooling die in the extrusion direction of the extruder is preferably 60 mm or greater. The extruder is preferably a twin-screw extruder.

A method for producing food products for human consumption using extrusion from less expensive parts of fish material is disclosed. The method includes the steps of providing a fish material containing hard tissue, optionally providing a stabilizing material, optionally grinding the fish material in a grinder with a hole diameter of up to 2 mm to provide fish chunks, performing a first colloidal grinding of the fish material to provide colloidal-ground fish chunks, extruding the colloid-ground fish chunks to provide extruded fish chunks, and performing a second colloidal grinding of the extruded chunks to provide colloid-ground extruded fish chunks as the food product.

The invention belongs to the technical field of rice processing, and particularly discloses a low-glycemic high-satiety rice composition and a preparation method thereof.The rice composition comprises, by weight, 40-60 parts of rice, 10-15 parts of radix puerariae powder, 4-8 parts of okra powder, 8-15 parts of Chinese yam powder, 2-5 parts of inulin, 0.2-0.5 part of vitamin premix, 3-8 parts of konjac glucomannan and 3-5 parts of grease powder. According to the low-glycemic high-satiety rice composition and the preparation method thereof, the problems that traditional rice is high in glycemic speed, poor in satiety and single in nutrition are solved through an innovative process of precise proportioning, segmented tempering and low-temperature extrusion forming. The prepared composite nutritional rice is low in GI value, long in satiety duration time and rich in dietary fibers, high-quality protein and various trace elements.

The present invention is related to a process for preparing a vegan cheese product, comprising the steps of metering raw materials into an extruder, comprising 5-50 wt.-% starch, 0-50 wt.-% of at least one component that provides a fat phase mimicking the thermal behavior of milk fat, preferably a vegetable oil, and 30-70 wt.-% water, wherein all amounts are based on the entire amount of the raw materials, mixing and processing said raw materials in said extruder, extruding and cooling the resulting extrudate so as to obtain the vegan cheese product, wherein in said extruder strain conditions of 300-3000 WATS, preferably 1000 to 3000 WATS are applied. The present invention is also related to vegan cheese product obtainable by said process.

The preparation method comprises the following steps: mixing rice flour, poria cocos powder, lotus seed powder, buckwheat powder and carrot powder according to a ratio, adding a proper amount of water, humidifying to control the water content of the slurry to obtain rice milk, steaming the rice milk with steam, and drying to obtain the spleen-tonifying health-care rice flour. And then performing extrusion forming, continuous rod hanging, low-temperature aging treatment, blowing and loosening, re-steaming, rinsing and cutting, drying, infrared sterilization, metering and packaging according to a conventional method to obtain the finished product of the spleen-tonifying health-care rice noodles. The poria cocos, the lotus seeds, the buckwheat and the carrots have the effect of tonifying the spleen, so that the health-care effect of the rice flour is increased, the variety of the rice flour is enriched, the requirements of people on functional healthy staple food are met, and the health condition of the people is improved. The dried bean curds also have the advantages of being rich in vitamins and minerals, free of nutrient loss, soft in mouth feel, good in taste, free of any artificial preparation, purely natural, free of side effects on human bodies, unique in flavor, free of impurities, safe to eat, simple in process and the like.

The present invention relates generally to a nutritional composition for the development of aquatic crustaceans and fish species. More specifically, a nutritional formulation comprising n-3 and n-6 fatty acids and live Artemia for the tropical spiny rock lobster.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of fat-reducing spicy strips, which comprises the following steps: carrying out enzymolysis treatment on rice bran or wheat bran by using alkaline protease to obtain deproteinized rice bran or deproteinized wheat bran; mixing the deproteinized rice bran or deproteinized wheat bran with wheat flour, monoglyceride, table salt and water to obtain mixed batting; carrying out extrusion puffing treatment on the mixed dough to obtain fat-reduced spicy strip blanks; and mixing the fat-reduced spicy strip blank with a mixing material to obtain the fat-reduced spicy strip. The preparation method comprises the following steps: performing enzymolysis treatment on rice bran or wheat bran; deproteinized rice bran or deproteinized wheat bran is mainly compounded with wheat flour, the content of dietary fibers is increased by adding the rice bran or the wheat bran, crude fibers absorb little oil, the area of fibers exposed on the surface of a spicy strip embryo in the extrusion process is increased, then the oil absorption amount of the spicy strip embryo is reduced, and finally the effect of reducing the fat content of the spicy strip is achieved.

Apparatus, systems, and methods for forming a folded extrudate with improved organoleptic properties. The apparatus for forming the extrudate includes a body defining a flow path extending from an inlet at an upstream end of the body to an outlet at a downstream end of the body. The inlet has a first cross-sectional area, and the outlet has a second cross-sectional area that is larger than the first cross-sectional area. Additionally, the flow path includes a transitional region at the upstream end of the body with a length L and a minimum cross-sectional expansion ratio of at least 2X for any continuous length L / 2 over the length L of the transitional region, and the flow path includes a forming region extending from the transitional region to the outlet.

Method for making a snack food, having the form of the usual shapes of fresh or dry, short or long pasta, comprising the steps of: a) preparing a dough comprising: durum wheat semolina in an amount between 40% and 80% by weight of the dough, preferably between 60% and 75%, - water in an amount between 10% and 40% by weight of the dough, preferably between 20% and 30%, - vegetable oils and / or animal fats, preferably extra virgin olive oil, or olive oil, or butter, or peanut oil, or coconut oil, or palm oil, or lard, in an amount between 0.1% and 15% by weight, more preferably between 0.1% and 10% - salt in an amount between 0.1% and 10% by weight of the dough, preferably between 0.5% and 7%, - wherein said dough is yeast-free, i.e. it does not contain substances that, when added to the dough, increase the volume of said dough. b) a first processing of the dough by means of an extrusion or lamination process so as to obtain raw dough portions which have the forms of the classic shapes of fresh or dry short or long pasta, or the form of strips, sticks, or a polygonal shape; c) wherein, after said processing, such portions of raw dough have a thickness between 0.1 mm and 2 mm, preferably between 0.4 mm and 1.3 mm d) wherein in said first dough processing, the dough is kept at a temperature and for a time lower than the cooking temperature and time, preferably lower than 80°C, so that at the end of this first processing the obtained dough portions are still raw; e) subjecting the dough portions to a second process which includes a first step of seasoning the raw extruded or laminated dough portions, wherein vegetable oil, preferably olive oil or extra virgin olive oil, and / or sauces, and / or dressings, are added to all or part of the outer surface of said portions of raw dough, in a percentage between 1% and 30% by weight of the portion of the raw dough, f) subjecting the dough portions to a third processing which includes a thermal cooking treatment chosen from one of the following treatments: baking in the oven or cooking on heated plates, - wherein said dough portions are cooked at a temperature between 80°C and 340°C, preferably between 120°C and 190°C, and for a duration between 1 minute and 120 minutes, preferably between 6 minutes and 40 minutes, and even more preferably between 8 minutes and 25 minutes, - wherein said cooking the portions of raw dough does not require ventilation or requires ventilation of less than 15m / s so as to prevent their expansion, and / or creation of bubbles on the surface - wherein said cooking does not involve frying the dough portions g) wherein after cooking the snack: - has a moisture content below 7%, preferably below 6%, - has substantially maintained the same shape as the dough portions before cooking, has not expanded, is neither puffed nor leavened, nor shows surface swellings, - has smaller dimensions with respect to the size of the portions of dough before cooking, for example smaller percentage dimensions by a value between 2% and 30%.

To provide a textured vegetable protein material having meat-like deliciousness and juicy feeling and free from grain smell peculiar to the vegetable protein material.SOLUTION: The textured vegetable protein material having juicy feeling while masking grain smell peculiar to vegetable protein and having meat-like deliciousness is produced by using a microorganism-fermented product having yeast smell developed by fermentation and containing δ - lactones and / or γ - lactones.SELECTED DRAWING: None

The invention discloses a starch-fish oil composite 3D printing gel candy with a colon targeting function and a preparation method of the starch-fish oil composite 3D printing gel candy. A starch molecular structure is optimized by a pulsed electric field-microwave synergistic pretreatment technology, efficient compounding and steady-state embedding of fish oil in a starch matrix are realized by combining microjet nanocrystallization and dynamic ultrahigh pressure homogenization, and then a porous microsphere carrier is constructed by a spray freezing-vacuum freeze drying technology. Finally, the obtained microsphere powder and specific hydrophilic colloid are compounded into printing ink, and accurate forming is conducted through an ultrasonic multi-section type auxiliary 3D printing technology. The prepared gel candy has excellent oxidation resistance and digestion resistance, and the fish oil release rate and the starch hydrolysis rate are low. The product has a colon targeted release function, exerts a good intestinal flora regulation function in colon, is high in total short-chain fatty acid content in in-vitro fermentation, and can significantly improve the relative abundance of bifidobacterium and lactobacillus.