220results about "Food extrusion" 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.

Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect, direct expanded, puffed products are obtained by selecting at least one filtered protein derived from milk and controlling unwanted reactions with one or more expansion controlling agents. Through the addition of expansion controlling agents such as a calcium carbonate, the thermally-treated, dairy protein-containing dough surprisingly results in a crunchier puffed snack food product. In a second aspect, the present invention provides for the manipulation of whey protein by ensuring the protein is denatured prior to combining with additional dry ingredients to form a sheetable whey-based dough suitable for cold extrusion-type processes.

The coated pet food product of the present invention has more appeal to a consumer and ease of access for a pet. The coated pet food product contains a edible core; wherein said edible core has a Moisture Content of from about 16% to about 92%.

Provided is a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials. A food composition includes dairy alternative products, ready to mix beverages and beverage bases; extruded and extruded/puffed products; sheeted baked goods; meat analogs and extenders; baked goods and baking mixes; granola; and soups/soup bases. Food compositions also include texturized plant protein which can be used for making meat-structured plant protein meat analog or meat extender products. The food compositions have reduced undesirable flavors and reduced undesirable aromas due to use of myceliated high-protein food products as compared to use of similar high-protein material that is not myceliated.

The present invention relates to a texturized whey protein composition having enhanced functional properties, including, for example, enhanced viscosifying properties, enhanced emulsifying properties, and/or enhanced gelling properties. In one embodiment, the texturized whey protein composition is a supercritical fluid extrusion product derived from whey protein. The present invention also relates to a process for preparing the texturized whey protein composition, where the process involves a supercritical fluid extrusion process. The present invention further relates to various products containing the texturized whey protein composition.

The invention discloses a Gua rice noodle preparation method including three ripening steps and three aging steps, and belongs to the grain processing technology in the technical field of processing of agricultural products. The rice noodles comprise the following raw materials in parts by weight: rice 60-80 and corn 20-40. The preparation method comprises the following steps: 1, preparing of the raw materials; 2, grinding into rice flour and corn flour respectively; 3, mixing of the rice flour and corn flour; 4, primary ripening; 5, secondary ripening; 6, third ripening until the noodles are completely ripened; 7, rapid freezing and aging; 8, moistening and aging; 9, steam aging; and 10, cutting. The preparation method has relatively short production period and no impact on environment, without any food additives. By adopting the preparation method, the rice noodles using rice and corn as the raw materials can be prepared, and other rice noodles using rice and other grains (such as millet, red rice, black rice, sorghum, oats, wheat germ, soybean, mung bean, red bean, pea, black bean, purple sweet potato, Chinese yam and potato) as the raw materials can also be prepared.

The present invention relates to a vacuum infused synbiotic human extruded food product having 1) a density of 1 g/L to 1000 g/L at RT, 2) a sugar content of less than 10 wt %, 3) a total content of at least one of inulin and/or FOS ranging from 2.5-10 wt %, 4) a ratio between saturated to unsaturated fatty acids in total fat content of less than 20/1, and wherein at least one strain of probiotics is evenly distributed in said food product in an oil vehicle and wherein the food product has a probiotic count of at least 10⁶ CFU/kg of dry matter. The invention furthermore relates to methods for obatining the product and production plants for producing the product.

The invention discloses a method for preparing wheat texturized fiber protein by twin-screw high-moisture extrusion. The method comprises the following steps: (1) providing raw materials which contain uniformly mixed wheat protein, starch and a texturizing agent; (2) inputting the raw materials into a solid feeder of a twin-screw extrusion system and carrying out secondary stirring and mixing, inputting the mixture into a cavity of the twin-screw extrusion system and mixing the mixture and water, and then extruding; and (3) drying the product obtained in the step (2) and cooling so as to obtain the wheat texturized fiber protein. The invention also provides wheat texturized fiber protein prepared by the above method. By adopting different screw-thread sets to change extrusion engagement mode of the screw, effect degrees of gluten protein are different so as to achieve finer and denser fiber effects. Supplemented with the texturizing agent, low texturizing degree, long rehydration time and poor rehydration effect of existing texturized fiber protein products can be overcome, and finally a wheat texturized fiber protein product with high fibrosis degree and high quality is obtained.

A curcuminoid formulation, comprising a melt-processed solid dispersion product comprising one or more curcuminoids, a nutritionally acceptable thermoplastic polymer, and a phosphatide; providing an improved oral bioavailability compared to non-formulated crystalline curcuminoid. A method for producing said formulation. A nutritional product fortified with said formulation. Said formulation for use in the treatment or prophylaxis of cancer, conditions involving an inflammatory reaction, neurological disorders, cardiovascular disease, pulmonary disease, the formation of cholesterol gallstones, and parasitic infestation.

The present invention relates to process for the preparation of particles comprising an oil comprising polyunsaturated fatty acids (PUFA), to particles susceptible to be obtained by the process and to a method for increasing stability of PUFAs in oils at temperatures above 70° C. The process involves the step of preparing an emulsion of an oil rich in PUFAs within carbohydrate matrix and extruding the emulsion into a cold liquid to obtain a glassy material in the form of particles enclosing the oil rich in PUFAs. The invention further relates to food products comprising the particles of the invention.

A band gap circuit using NPN transistors (10, 12) having collectors connected to a power source voltage is employed, and transistor active regions of the NPN transistors (10, 12) and semiconductor elements constituting other signal processing circuits are integrated in the same floating block (19) with high voltage resistance. As a result, a reference voltage circuit used in the signal processing circuit can be integrated in a compact manner.

The invention discloses a preparation method of Chinese yam nutrition powder. The preparation method comprises the following steps: (1) finely selecting Chinese yams which do not mildew and rot and do not go bad; (2) washing mud away from the surfaces of the Chinese yams; (3) peeling off until the Chinese yams have no black points or mildew spots and slicing to obtain slices with the thickness of 3mm-5mm; (4) drying with microwaves at 100-110 DEG C for 5-8 minutes; (5) crushing and sieving by using a 120-mesh sieve; (6) slowly adding water in a material blending process until materials are uniformly mixed; (7) puffing, wherein front-section temperature is 80-100 DEG C, the middle-section temperature is 100-110 DEG C and the back-section temperature is 100-90 DEG C; cutting discharged puffed materials into 8mm-10mm grains; (8) treating by using microwaves and removing moisture at 80-85 DEG C for 10-12 minutes till the water content is lower than 5%; (9) carrying out superfine grinding till the fineness is more than 200 meshes; (10) accurately weighing various auxiliary materials according to a material proportioning table; (11) mixing for 10-15 minutes until the materials are completely and uniformly mixed; (12) conveying the materials into a hot air dying box and keeping at 70 DEG C; carrying out sterilization treatment for 25 minutes; and (13) carrying out aseptic packaging.

The present application discloses rumex hanus vegetable protein artificial nutrition rice. The rumex hanus vegetable protein artificial nutrition rice comprises rumex hanus powder or raw rumex hanus pulp, corn flour, tapioca flour, millet flour or rice flour, sorghum rice flour, mung bean flour and purified water. By increasing the rumex hanus powder or raw rumex hanus pulp, the artificial nutrition rice is more abundant in nutrition, ensures inherent fat, carbohydrates and dietary fibers of food, increases human body needed proteins, amino acids, chlorogenic acid, beta-carotene, vitamins, rheum emodin, calcium, selenium, potassium, iron and other trace elements, has characteristics of being fine in quality, tough and good in taste, increasing appetite, being easy for absorption, etc., andis free of any additives and good for people's health .

The invention relates to a Chinese yam rice and a preparation method thereof. Rice and Chinese yam are adopted as the raw materials to be processed into Chinese yam rice by twin-screw extrusion and tissue reconstruction. The technical key points lie in that the Chinese yam rice comprises, by mass, 5.0-99.9 parts of rice and 0.1-50.0 parts of Chinese yam powder. The preparation method includes: subjecting the raw materials to crushing, sieving, mixing and conditioning, then carrying out extrusion, granulation and drying, and performing packaging to obtain the finished product. The Chinese yam rice prepared by the method not only has rich nutrition and the functions of invigorating spleen and harmonizing stomach, strengthening physical fitness, and enhancing the body immunity, but also has the cooking characteristics of high quality natural rice. The cooked rice has good texture, and the chewiness and viscoelasticity conform to the consumption preferences in rice diet.

The invention discloses purely-natural instant complete-nutrition rice porridge and a processing method thereof. The rice porridge is made by 30 kinds of natural food according to a scientific recipe and contains all 41 nutrients and dietary fibers essential to human bodies. The rice porridge comprises instant complete-nutrition rice and a seasoning bag, wherein the instant complete-nutrition rice is made by raw materials such as whole wheat and black rice conforming to certain indexes through preparing, stirring and mixing, cooking and pelleting, drying and sterilizing; seasoning materials are made by subjecting mushrooms, broccoli and the like to blanching, freezing, drying and the like, and the seasoning materials are packaged to obtain the seasoning bag. The purely-natural instant complete-nutrition rice porridge has the advantages that the whole processing process of the rice porridge is performed under 95 DEG C, no artificial chemical preparations are added, the rice porridge can be eaten after being brewed by boiling water for 8-10 minutes, extra heating is not needed, the obtained porridge is soft, thick, palatable and comprehensive and appropriate in nutrients, a person can take in all 41 nutrients essential to human bodies after eating the porridge, and the rice porridge can satisfy the food diversity requirements of fast-paced people.

A composition and method for an improved stuffed fry or other cooked food product. Stuffed fries can be made, for example, by coextruding a substrate and filling in a desired ratio to form an extrudate, then cutting, crimping, par frying, freezing, and final frying the extrudate. One composition for stuffed fries comprises a fried substrate that is made from a dough with crimped ends. One composition comprises potatoes, corn syrup, or water in specific weight percentages. One composition for the filling of the stuffed fries is a low moisture filling. One composition comprises at least one gum to reduce free water in the filling and/or substrate by binding to the water in the filling and/or substrate.

Belonging to the technical field of food processing, the invention discloses a microwave combined heating method for improving surimi product gel strength. According to the invention, firstly conduction is employed for full gelatinization of surimi, then microwave heating is carried out to make surimi gel pass a gel cracking area quickly, the microwave combined heating way not only can improve the surimi gel strength and endow the required elasticity, but also can save a lot of time and improve production efficiency. Compared with ordinary microwave heating, the microwave combined heating method using conduction and microwave heat preservation, i.e. adjustment of the microwave power in a specified temperature interval to maintain the surimi product temperature for a period of time, can effectively improve the surimi gel strength, and follows the current new tendency of application of microwave heating in surimi products.

The invention provides a longan and rice flour 3D printing food material, and belongs to the field of 3D printing materials. The longan and rice flour 3D printing food material is prepared from, by weight, 60-70 parts of rice flour, 5-8 parts of longan extracts, 8-10 parts of water, 8-10 parts of fresh milk, 8-10 parts of buckwheat powder, 3-5 parts of vegetable oil, 2-3 parts of honey, 2-3 parts of xylitol, 2-3 parts of salt, 2-3 parts of maltodextrin, 2-3 parts of dietary fibers, 1-2 parts of emulsifier and 0.1-0.2 part of essence. According to the longan and rice flour 3D printing food material, the adopted raw materials are all low in sugar and fat, no chemical additive is contained, and the food material is free of contamination and healthier. Longan contains a large quantity of trace elements which are beneficial for human health and has the main functions of calming nerves, treating insomnia and the like. 3D printing is adopted, diversified, individualized and automated making of the product can be achieved, and types of the 3D printing food materials are enriched; nanometer rice flour is adopted, and the technological requirements of 3D printing can be met; selenium-rich rice flour is adopted, the selenium element needed by human bodies is supplemented, and the demands of different consumers are met.

The invention discloses a pure-brown-rice ice cream cone. The pure-brown-rice ice cream cone is prepared from, by weight, 6-15% of egg white, 5-10% of milk protein dry powder, 10-18% of water and the balance of brown rice. The brown rice is taken as the main ingredient of the ice cream cone to replace traditionally used flour, and dietary fiber in the brown rice is high in content and less prone to forming; after adding of the milk protein dry powder and the egg white, good forming effect is achieved, and nutritional value is high; original brittleness can be well maintained under high humidity conditions, and situations of water absorption or weakening and the like are avoided; meanwhile, due to the addition of the milk protein dry powder, the shelf life of the ice cream cone can be up to 6 months, adding of chemical preservatives is not needed, and the ice cream cone is safe and healthy; brown rice pieces made through a twin screw extruder are high in nutritional value, heating is not needed in subsequent processing, and convenience in operation is achieved.

The invention relates to a sweet potato-rice flour 3D-printing food material and belongs to the field of 3D-printing materials. The sweet potato-rice flour 3D-printing food material is prepared from the following raw materials in parts by weight: 60-70 parts of rice flour, 10-15 parts of sweet potato starch, 10-15 parts of water, 8-10 parts of fresh milk, 3-5 parts of buckwheat flour, 3-5 parts of vegetable oil, 2-3 parts of honey, 2-3 parts of xylitol, 2-3 parts of common salt, 2-3 parts of maltodextrin, 2-3 parts of dietary fibers, 1-2 parts of emulsifier and 0.1-0.2 part of flavoring essence. According to the sweet potato-rice flour 3D-printing food material, low-sugar and low-fat raw materials are adopted, and chemical additives are not contained, so that the sweet potato-rice flour 3D-printing food material is pollution-free and healthier. The sweet potato starch contains a large amount of protein, fat and various vitamins and mineral substances which can be effectively absorbed by human bodies. By adopting 3D printing, the diversified, customized and automated production of products can be achieved, and the kind of 3D-printing food materials is enriched. By adopting nano rice flour, the technological requirements of 3D printing can be met; and by adopting selenium-rich rice flour, selenium which is essential to the human bodies is supplemented, and thus the demands of different consumers are met.

The invention provides a high-efficiency energy-saving rice vermicelli preparation method which comprises the following steps: (1) removing impurities from rice and whitening; (2) drily grinding part of rice into dry rice flour; (3) adding water into the rest of rice for soaking and then grinding into rice milk; (4) dewatering the rice milk to obtain wet rice flour; (5) mixing the dry rice flour, the wet rice flour and a texture modifying agent to obtain rice vermicelli; (6) leading in steam so as to gelatinize rice vermicelli; (7) extruding primarily steamed rice vermicelli into long strips, and then extruding the long strips to obtain rice vermicelli; (8) steaming the rice vermicelli to be gelatinized and then cutting into rice vermicelli blocks; (9) drying the rice vermicelli blocks until moisture content is below 13.0wt%; (10) packaging to obtain finished products. By combining wet grinding and dry grinding of the rice, the rice soaking and grinding time can be obviously shortened, the grinding energy consumption can be decreased, and the production efficiency of the rice vermicelli can be increased; by adopting a vacuum-hot air drying method, the drying time of the rice vermicelli can be shortened, and the crushed rice vermicelli rate, the rice vermicelli breakage rate and the bubbling rate of the rice vermicelli can be reduced.

The invention discloses a manufacturing method of edible tableware. The manufacturing method comprises the following steps: thoroughly cooking an edible main material taking starch as the main ingredient; grinding the thoroughly cooked edible main material into 300-500-mesh ultrafine powder in the environment with the temperature being -20 to -60 DEG C, or mixing the thoroughly cooked edible main material with an edible auxiliary material, and then grinding the mixture into 300-500-mesh ultrafine powder in the environment with the temperature being -20 to -60 DEG C; spraying out the ultrafine powder in the mist form by adopting a first spray head in the area above a lower mould of the edible tableware, thus forming dispersed ultrafine powder mist; spraying out water in the mist form by adopting a second spray head in the area above the lower mould of the edible tableware, thus forming dispersed ultrafine water mist; mixing the ultrafine water mist and the ultrafine powder mist, thus forming water-containing ultrafine powder, wherein the water-containing ultrafine powder settles to the surface of the lower mould, and a water-containing ultrafine powder layer is formed on the surface of the lower mould; and after a certain thickness of the water-containing ultrafine powder layer is formed, carrying out extrusion forming by utilizing the matching of the upper mould and the lower mould. The process is simple, the product is high in strength, and the edible tableware can be input into use without baking or after slight baking.

This disclosure is concerned with a nutritional product, nutritional composition, and methods for manufacturing thereof. The nutritional product and composition are protein rich substances which include oilcake produced by a process involving steam explosion of raw oilcake such that dry matter left after oil extraction from sunflower seeds or other oily crops or nuts. According to one aspect of this disclosure, there is provided a nutritional product which is suitable for human consumption and comprises a high-protein main ingredient and a supplemental ingredient. The high-protein main ingredient includes sterile and palatable matter such as processed oilcake produced by steam explosion of substantially water-insoluble matter. The optional supplemental ingredient includes one or more of the following: carbohydrates, proteins, and fats.