37results about "Food extrusion" patented technology

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.

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 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 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 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 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.

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.

This invention discloses a method for regulating the temporal release behavior of lutein using a 3D-printed spaced multilayer structure, belonging to the field of food 3D printing technology. The method includes the following steps: (1) preparation of an empty gel layer; (2) preparation of a lutein-loaded gel layer; and (3) dual-nozzle 3D printing. The 3D-printed spaced multilayer structure design provided by this invention can effectively alter the release behavior of lutein, causing it to exhibit a certain temporal "lag" during intestinal digestion and possessing good intestinal targeting, significantly improving the bioavailability of lutein, up to a maximum of 47.97%. This invention not only provides a new approach to solving the bottleneck problem of low bioavailability of lutein but also offers new technological strategies for expanding the innovative design of targeted delivery systems and developing personalized health products using 3D printing.

The invention discloses pre-packaged fresh-keeping wet spaghetti and a making method thereof.The making method comprises the steps that 52-60% by weight of Dulan wheat flour, 10-20% by weight of wheat starch and 28-30% by weight of vital gluten are guided into a mixing machine to be evenly stirred; adding drinking water and uniformly stirring; putting the mixture into a curing strip extruder to extrude noodles; steaming the noodles for three times; soaking the acidified noodles with food acid; cooking the noodles until the noodles are thoroughly cooked; and weighing the noodles, bagging, packaging, sterilizing, cooling and warehousing. The quality guarantee period of the pre-packaged fresh-keeping wet spaghetti is as long as 6 months or above, and the pre-packaged fresh-keeping wet spaghetti is safe in microorganism and physicochemical indexes, is not naturally broken, is convenient and quick to eat, and has the initial taste. According to the preparation method, starch retrogradation is well inhibited, the problems of non-sticking and drawing due to high-temperature sterilization and thorough sterilization are solved, the taste of the fresh and wet pasta is restored, and the pre-packaged fresh-keeping wet pasta has the long shelf life of 6 months.

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 30% 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 present invention relates in general to meat analogue products suitable for the vegan consumer. In particular, it relates to a bacon analogue product and method of making thereof.

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 2× 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.

The invention provides a fruit and vegetable extraction process for enzyme fruit powder production and an extraction device and method thereof, and relates to the technical field of enzyme fruit powder production. Comprising an equipment base and further comprises an extrusion adjusting mechanism, a feeding and discharging mechanism, a material storage mechanism and a centrifugal separation mechanism. The extrusion adjusting mechanism comprises an extrusion screw fixedly connected to the equipment base, an extrusion sleeve is rotationally connected to the interior of the extrusion screw, and an adjusting telescopic ejector rod is fixedly connected to the outer side of the extrusion sleeve; the feeding and discharging mechanism comprises a discharging sleeve fixedly connected to the outer side of the extrusion screw. By means of the design, precise stepless adjustment of the extrusion gap is achieved, the equipment can flexibly adjust the extrusion force according to the hardness difference of fruits and vegetables, soft fruits and vegetables are prevented from being excessively broken, and hard fruits and vegetables are sufficiently juiced; the problems that soft fruit and vegetable fibers are broken and mixed into juice due to non-adjustable gaps of a traditional extrusion device, hard fruits and vegetables are not sufficiently squeezed, and the juice yield is low are solved, and the adaptability of raw materials and the consistency of extraction quality are greatly improved.

The present invention provides a dried marine paste product used in instant foods and the like that can be reconstituted by hot water infusion and the like, and the reconstituted product has a curved shape like a dried marine product obtained by directly drying a marine product. The problem is solved by a dried marine paste product characterized by having a double-layer structure of an outer layer blank and an inner layer blank, and a bending ratio of 20% or more. As a method of manufacturing the dried marine paste product, a double-layer blank in which the outer periphery of an inner layer blank having a higher moisture content than the outer layer blank is covered with an outer layer blank is prepared, and after heating, cutting and hot-air drying are performed, whereby the double-layer blank is bent using the difference in shrinkage during drying.

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 present invention relates to a method for producing a powder comprising an embedded or encapsulated bioactive and / or bioactive precursor, a powder produced by said method or a product produced therefrom, wherein said method comprises: i) obtaining an aqueous mixture comprising a protein and a carbohydrate from a biomass of an organism of a single species; ii) adding an oil to the aqueous mixture; iii) forming an emulsion or suspension comprising the bioactive substance and / or the bioactive precursor; and iv) forming from the emulsion or suspension a powder comprising an embedded or encapsulated biologically active and / or a biologically active precursor, wherein the biomass is Brassica.

The present invention relates in general to meat analogue products suitable for the vegan consumer. In particular, it relates to a ground meat analogue product and method of making thereof.

The invention discloses anti-freezing fresh-keeping wet rice noodles and a preparation method thereof, the preparation method comprises the following steps: soaking rice, filtering water, crushing, uniformly stirring 30-56% by weight of rice, 66-40% by weight of wheat starch and not less than 4% by weight of a thickening agent ingredient, adding drinking water, and uniformly stirring until the water content is 38-42% by weight; putting into a curing strip extruder to extrude rice vermicelli; the vermicelli is formed by steaming for more than two times; softening the vermicelli with hot water of 59-70 DEG C; weighing, bagging, packaging, warehousing and freezing to obtain the vermicelli. The fresh and wet rice noodles prepared by the method are not broken after being conventionally frozen and blanched, so that the long-term quality and fresh keeping requirements of the fresh and wet rice noodles during freezing are met; the making method enhances freezing resistance, strengthens gelatinization and inhibits starch retrogradation, and has the advantages that the noodles are not broken when frozen at the temperature of 0 DEG C to minus 25 DEG C, and the shelf life is long.

The invention discloses a two-stage granulation solid direct drinking composition and a preparation method thereof, and belongs to the technical field of functional food and nutritional health products. The composition is prepared from the following raw materials in parts by weight: 50 to 250 parts of chitosan oligosaccharide, 20 to 100 parts of sodium hyaluronate, 20 to 100 parts of non-denatured II type collagen, 5 to 50 parts of sugarcane polyphenol, 5 to 50 parts of folium cortex eucommiae extract, 5 to 50 parts of curcumin, 10 to 100 parts of galactooligosaccharide, 100 to 500 parts of inulin, 10 to 50 parts of citric acid and 800 to 1500 parts of erythritol. The preparation method comprises the following steps: (1) weighing raw materials; (2) pretreatment and premixing; (3) dry granulation; (4) wet granulation and drying; and (5) total mixing and filling. According to the invention, an innovative'dry process + wet process' two-stage granulation process is adopted, and a specific functional component formula is combined, so that a solid ready-to-drink joint maintenance product which is instantly dissolved in the mouth, is efficiently absorbed and is convenient to take is realized, and the solid ready-to-drink joint maintenance product is particularly suitable for middle-aged and elderly people, sports people and other groups with high requirements on joint health.

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 30% 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 discloses functional gluten-free corn-soybean composite fresh wet noodles as well as a preparation method and application thereof, and belongs to the technical field of functional gluten-free food processing. In order to solve the problems that most of commercially available fresh wet noodles are produced by taking wheat flour as a raw material, nutritional ingredients are single and health hidden dangers exist; in order to solve the technical problems that fresh wet noodles prepared by using a single-screw extrusion method are poor in powder processing capacity and the prepared fresh wet noodles are easy to decay due to relatively high moisture content and the like, corn and soybeans are used as raw materials, bioactive components (polyphenols) are introduced at the same time, and microwave and high-pressure synergistic modification technologies are combined, so that the fresh wet noodles are prepared. The fresh wet noodles are prepared in a twin-screw extrusion mode, and the functional gluten-free corn-soybean composite fresh wet noodles with remarkably improved processing characteristics, eating quality, functional activity, healthy efficacy and shelf life are obtained. The method has important significance on accurate design and directional development of functional gluten-free flour food, and can provide technical support for application of polyphenol bioactive components in healthy food processing.

The preparation method comprises the following steps: mixing rice flour, coix seed flour, oat flour, millet flour, arrowroot flour and carrot powder according to a ratio, adding a proper amount of water, humidifying and controlling the water content of the slurry to obtain rice milk, steaming the rice milk with steam, and cooling to obtain the nutritional 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 nutritional rice noodles. According to the invention, various nutrients such as myotonin, oats, millet, arrowroot and carrots are integrated, so that the nutritional and health-care effects of the rice flour are increased, and the variety of the rice flour is enriched. The invention has the advantages of rich vitamins and minerals, strong nutrition and health care efficacy, no loss of nutritional ingredients, soft mouthfeel, good taste, no addition of any artificial preparation, pure nature, no side effect on human body, unique flavor, no impurity, no peculiar smell, safe eating, simple process and the like.

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 30% 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.

This invention provides a forming device and processing method for non-cooking konjac tapioca balls. The device comprises a discharge device, a pre-forming device, and a rounding and solidifying device connected in sequence. The discharge device includes a material tank for mixing the tapioca raw materials into a sol. The bottom of the material tank is connected to a sol conveying pipe, which is equipped with a conveying pump. The end of the sol conveying pipe not connected to the material tank has several vertical, cylindrical sol discharge heads. The pre-forming device includes a hot water conveying pipe, a sol strip solidification box, and a sol strip conveying pipe connected in sequence. After the sol enters the sol strip solidification box, its surface is heated to form sol strips. This invention, by setting up the discharge device, pre-forming device, and rounding and solidifying device, enables automated continuous production of tapioca balls without manual labor, significantly improving production efficiency. Furthermore, the inclusion of automatic control components allows for real-time adjustment of various parameters during the production process, effectively ensuring product quality stability.

Provided are a composition for producing textured vegetable protein (TVP), a composition for improving texture of textured vegetable protein, textured vegetable protein including the composition for producing textured vegetable protein, a method for producing textured vegetable protein, and a method for improving texture of textured vegetable protein.