166results about "Food extrusion" patented technology

The invention provides an easy-to-swallow nutrition-enriched plant-based protein food and a preparation method thereof, the plant-based protein food comprises a mixed protein solution and edible oil, and the mixed protein solution comprises walnut protein, soybean protein isolate, alfalfa protein and egg white protein. The preparation method of the plant-based protein food comprises the following steps: preparing a high-protein emulsion from a mixed protein solution and edible oil and fat, preparing emulsion gel from the high-protein emulsion, and performing 3D printing by adopting the emulsion gel. According to the easy-to-swallow type nutrition-enriched plant-based protein food disclosed by the invention, four proteins are compounded, the nutritional value of the food is improved through the synergistic effect, the protein content is increased, amino acid compounding is realized, and meanwhile, the rheological property and extrusion property of 3D printing after protein compounding are improved, so that the printed food can be suitable for 3D printing and also can be used for 3D printing. The food can also be applied to old people with dysphagia, and meets the requirements of daily nutrition intake and easy swallowing.

The present invention provides an easy-to-swallow nutritionally fortified plant-based protein food and a preparation method thereof, wherein the plant-based protein food comprises a mixed protein solution and edible oils and fats, wherein the mixed protein solution comprises walnut protein, soy protein isolate, alfalfa protein and egg white protein, and the preparation method of the plant-based protein food comprises the steps of preparing a high-protein emulsion from the mixed protein solution and edible oils and fats, preparing an emulsion gel from the high-protein emulsion, and performing 3D printing using the emulsion gel. The easy-to-swallow nutritionally fortified plant-based protein food of the present invention compounds four proteins, and the synergistic effect improves the nutritional value of the food, increases the protein content, realizes amino acid compounding, and at the same time, the rheological properties and extrusion properties of 3D printing after protein compounding are improved, so that the printed food can be suitable for 3D printing and can also be applied to elderly people with dysphagia, meeting the needs of daily nutritional intake and easy swallowing.

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 relates to a plant-based cheese product comprising about 5 wt % to about 40 wt % protein, and process for preparing said cheese product. The plant-based cheese product of the invention has similar textural and sensory properties to dairy cheese.

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 relates to the technical field of cereal rice, and particularly discloses high-dietary-fiber low-glycemic-index multi-cereal rice and a preparation technology thereof.The high-dietary-fiber low-glycemic-index multi-cereal rice is prepared from, by weight, 70-80 parts of rice flour, 20-30 parts of premixed flour and 0.5-1 part of a food additive. The low-glycemic multi-grain rice is prepared by mixing, feeding, extrusion forming, cooling, dispersing and drying, drying in a drying oven, secondary cooling, obtaining a finished product and packaging, and compared with common cooked rice, the low-glycemic multi-grain rice prepared by the preparation method disclosed by the invention has higher dietary fiber content and is beneficial to inhibiting the rise of blood sugar. After the multi-grain rice is treated by a curing and extruding process, the G I value of the multi-grain rice is measured to be 48.5 through a human body test, and the multi-grain rice clearly meets the low G I standard (G I is less than 55), so that the multi-grain rice is classified as low G I food.

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.

A method of providing a fibrous fungus-containing food product involving the steps of providing one or more elongated pieces made from a wet textured protein product; providing nutrients for fungal growth inside or around the one or more elongated pieces; inoculating said one or more elongated pieces with at least one fungus; forming a scaffold for mycelium growth with the one or more elongated pieces; and incubating the scaffold at growth conditions that allow for mycelium growth of the at least one fungus so that the at least one fungus forms mycelium, which grows along and through the scaffold to form a fibrous fungus-containing food product.

The invention discloses a preparation method of instant rice vermicelli, which comprises the following steps: (1) soaking rice in water, grinding the soaked rice into rice milk, and sieving; dehydrating the rice milk to obtain wet rice flour; (2) pouring the wet rice flour and a starch auxiliary material into a stirrer, uniformly mixing, and adjusting the moisture content to be suitable for preparing rice vermicelli, so as to obtain mixed powder; the starch auxiliary material is mung bean starch; (3) putting the mixed powder into a rice flour machine, and performing gelatinization and extrusion to obtain wet rice vermicelli; and (4) aging the wet rice vermicelli obtained in the step (3) at room temperature, and then drying to obtain the instant rice vermicelli. The rice vermicelli prepared by the method is good in rehydration property and short in rehydration time.

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.

A soluble fiber lozenge includes a body that is partially or wholly receivable in an oral cavity. The body includes a soluble-fiber matrix and one or more additives in the soluble-fiber matrix. A soluble fiber lozenge provided herein includes at least 40 weight percent of soluble fiber. Soluble fiber in soluble fiber lozenge can include maltodextrin. The soluble fiber lozenge is adapted to release one or more additives from the body when the body is received within the oral cavity of a consumer and exposed to saliva. A method of making soluble fiber lozenges includes forming a molten mixture of at least 40 weight percent soluble fiber, one or more additives, and less than 15 weight percent water while maintaining a mixture temperature of less than 200° C. and portioning the molten mixture into a plurality of soluble fiber lozenges.

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 broad bean vermicelli is prepared from the following raw materials in parts by weight: 50 to 55 parts of potato powder, 18 to 22 parts of sweet potato powder, 10 to 12 parts of soybean milk, 7 to 9 parts of Chinese yam powder, 5 to 6 parts of oat, 4 to 5 parts of casein, 2 to 2.3 parts of edible salt, 1.5 to 2 parts of alpha-amylase, 1 to 2 parts of glucamylase, 1.5 to 2 parts of fruit enzyme liquid and 75 to 80 parts of water. The preparation method of the wide vermicelli comprises the following steps: preparing soybean slurry, preparing fruit enzyme liquid, mixing the raw materials and performing slurry mixing, performing ultrasonic treatment and fermentation, performing powder leakage and forming, performing curing, performing cooling, performing freezing and performing drying so as to obtain the wide vermicelli, and the wide vermicelli prepared by adopting the method is easy to hang juice, low in breakage rate and good in flexibility and elasticity; the production process is simple, and the method is easy to popularize.