128results about "Food extrusion" patented technology

The invention aims to provide puffed recombinant rice based on multi-section gradient temperature control and a preparation method thereof, and relates to the technical field of grain recombination, the recombinant rice takes rice flour and highland barley flour as core raw materials, highland barley, rice bran oil and starch are mixed to achieve synergistic toughening, starch gelatinization and structural shaping are optimized in cooperation with multi-section gradient temperature design, and the puffed recombinant rice is prepared. Specifically, the front section comprises 2-3 temperature control intervals, the middle section high-temperature area comprises 2-3 temperature control intervals to realize rapid gelatinization, the tail section low-temperature area comprises 2 temperature control intervals to slowly release stress, and specific screw-rotary cutting parameters are combined to realize production of the nutritional recombinant rice with high flexibility (TPA elasticity value is increased to 0.92) and low breakage rate (less than or equal to 1.5%).

The invention discloses truffle dietary fiber low-GI recombinant rice which is prepared from raw material powder and truffle emulsion, and the raw material powder comprises the following components in percentage by mass: 50-60% of rice flour, 20-25% of konjaku flour and 20-25% of oat bran; the addition amount of the truffle emulsion is 30-35% of the mass of the raw material powder; the truffle polysaccharide modified starch has the characteristics of high fluidity and low viscosity, so that the materials can be better fused in a high-temperature extrusion process, the recombinant rice is cooled after being extruded, the gel capacity of the truffle polysaccharide modified starch enables the extruded recombinant rice to be more compact in structure and better in rice grain integrity after being cooked, and meanwhile, the truffle polysaccharide modified starch has the characteristics of high truffle fragrance sensory score, good taste and the like. Meanwhile, the truffle polysaccharide has relatively good blood sugar reducing activity, so that a better way is provided for adjuvant therapy of diabetes mellitus after long-term eating.

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 invention discloses a preparation method of low-GI konjac meal replacement powder, and belongs to the technical field of food processing. The method solves the problems that the existing low-GI meal replacement powder is non-uniform in raw material mixing, easy to lose nutritional ingredients, poor in particle forming, improper in moisture content control and the like. According to the technical scheme, the preparation method comprises the following steps: mixing konjac powder and resistant dextrin according to a mass ratio of 1: 0.5-1: 2, extruding the mixture by a twin-screw extruder at 80-120 DEG C to form a compound, and cooling and crushing the compound to 80-100 meshes; mixing the compound with inulin and soybean protein isolate according to a ratio of 100: 10: 5 to obtain a premix, and mixing the premix with vitamin mineral microcapsules according to a ratio of 100: 1; taking a 5% hydroxypropyl methyl cellulose aqueous solution as an adhesive, granulating by a fluidized bed, and drying until the water content is lower than 5%. The meal replacement powder prepared by the method is balanced in nutrition, uniform in particles, good in reconstituability and suitable for people who need to control blood sugar and pursue healthy diet.

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.

The present invention relates to an orally administered formulation comprising caffeine as an active ingredient and having a drug-release controlling property, and a method for preparing same by using 3D printing and relates to a pharmaceutical composition and a food composition, of the formulation, for preventing or treating jet lag, and a composition to be applied to a 3D printer.

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.

A method for producing fresh filled pasta (1), such as ravioli, cappelletti, tortelli, panzerotti, etc., comprises the steps of: a) preparing a first sheet (2) of fresh pasta and laying it on a flat support (F); b) depositing a first dose (D1) of a first food filling (3) on the first sheet (2); c) depositing a second dose (D2) of a second food filling (4), other than the first food filling (3), on the first dose (D1) of the first food filling (3); d) preparing a second sheet (5) of fresh pasta and laying it on top of the first sheet (2) and the doses (D1, D2); e) joining the sheets (2, 5) along a substantially continuous peripheral edge (C) of a predetermined shape corresponding to the shape of the finished product; and f) cutting the joined sheets (2, 5) along the peripheral edge (C) to obtain the desired type of fresh filled pasta (1). The first food filling (3) is in a shape-memory paste state, and the second food filling (4) is in a liquid or gel state. Between steps b) and c) there is provided a step g) of plastically deforming the first dose (D1) to form thereon a constantly upwardly open cavity (6) for receiving and holding the second dose (D2) without spilling or leaking from the first dose (D1). By this method, fresh filled pasta (1) can be obtained.

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 present invention addresses the problem of providing a textured plant protein material having chewiness due to a dense texture with small voids, and favorable restorability when reconstituted in hot water. Discovered is a freeze-dried textured protein material having favorable restorability when reconstituted in hot water and chewiness due to a dense texture with small voids. The textured protein material is produced by (A) introducing a raw material including a protein raw material into an extruder, adding water to attain a water content of from 60 to 80 wt.% with respect to a total amount of the water and the raw material including the protein raw material, kneading and heating under pressure the resulting mixture, cooling the kneaded mixture in a cooling die installed at an outlet of the extruder and including a hole having a length of a longest portion of 10 mm or greater, and extruding the mixture through the cooling die to obtain an unpuffed textured product, (B) cutting the unpuffed textured product obtained in (A) into a rectangular parallelepiped shape including sides from 5 to 12 mm, or cutting the unpuffed textured product obtained in (A) into a flat shape having a thickness from 0.1 to 5 mm, a length from 1 to 80 mm in an extrusion direction, and a width from 1 to 50 mm, and (C) freezing the unpuffed textured product obtained in (B) at from -5 to -25°C and freeze-drying the unpuffed textured product.

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 filamentous fungal food composition is disclosed, as well as a method of making such a filamentous fungal food composition. The filamentous fungal food composition may serve as an analogue of a conventional non-fungal food product, particularly a meat product such as meat jerky. The method of making the filamentous fungal food composition may include processing a filamentous fungal biomass under subatmospheric pressure.

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.

The present invention discloses a preparation method of a modified agarwood fiber emulsion and its application in improving meat quality, and belongs to the technical field of food additives. The preparation method of the modified agarwood fiber emulsion of the present invention comprises the following steps: crushing agarwood raw materials to obtain agarwood crude fibers, enzymolysis to obtain purified agarwood fibers; alkali-modifying the purified agarwood fibers to obtain modified agarwood fibers; mixing the modified agarwood fibers, whey protein and water to obtain a premix, and homogenizing to obtain the modified agarwood fiber emulsion. The present invention prepares modified agarwood fibers from agarwood raw materials, and combines whey protein with twin-screw extrusion combined with high-pressure microfluidization technology to prepare modified agarwood fiber emulsion, and then transports the modified agarwood fiber emulsion to meat raw materials, so that the rigidity of the meat tissue structure is significantly improved, and the meat tissue morphology can be kept good during long-term cooking or long-term frozen storage.

The invention belongs to the technical field of food processing, and relates to recombinant rice rich in whey protein and a preparation method thereof. Comprising the following steps: step A, mixing raw materials: uniformly mixing 60-80 parts by mass of corn starch, 20 parts by mass of potato starch, 25-30 parts by mass of tartary buckwheat powder and 10-15 parts by mass of whey protein, adding 30-50 parts by mass of water, stirring and mixing, and standing for balancing moisture to obtain a soft material; step B, extruding and granulating: feeding the soft material into a twin-screw extruder, extruding and granulating, and cutting and forming to obtain semi-dry rice grains with the diameter of 2-4mm; and C, drying: transferring the half-dry rice grains into a fluidized bed, and drying until the water content of the rice grains is 13.5% or below, so as to obtain the recombinant rice rich in whey protein. The invention provides a multi-technology collaborative innovative solution, and the technical bottleneck that the mechanical strength and the reconstitution property are difficult to collaboratively optimize in the processing of the recombinant rice is emphatically broken through on the premise of controlling the cost and not using additives.

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.