46results about "Food fractionation" patented technology

The process for preparing the novel inulin products includes extracting inulin with water from subdivided plant materials, holding the inulin rich extraction water in a settling tank while maintaining the temperature from about 0° C. to 7° C. which causes higher molecular weight polysaccharides to separate from water soluble lower molecular weight polysaccharides, and separating the higher molecular weight inulin fructose fractions from the more water soluble lower molecular weight inulin fractions.

Sweetener compositions containing granulated artificial and / or intense sweeteners, and water-soluble / water miscible fractions of inulin. The water soluble / water miscible fractions of inulin comprise polysaccharides in which at least 5 grams of said fractions are soluble in 100 ml. of water at temperatures of about 25° C., and below.

The present invention relates to a plant protein fraction from leguminous or oil seeds for use in foodstuffs or in feedstuffs and to a process for producing the plant protein fraction. In the processa first protein fraction is separated from comminuted leguminous seeds or oil seeds using a solvent to leave behind a second protein fraction and a water-containing protein fraction obtained by this fractionating step directly or after addition of water is subjected to treatment with enzymes one or more times, a heating to a temperature >70 DEG C one or more times, optionally a fermentation one ormore times and a pressure and / or shear treatment one or more times. The plant protein fraction produced with the process exhibits a reduced immune reactivity and has good techno-functional and organoleptic properties.

The invention relates to a sulfur-containing flavor ester composition and a preparation method and cheese essence thereof. The preparation method comprises the following steps: (1) taking anhydrous milk fat and 3-methylthio-propanol as raw materials, and adding 200-400U of rhizomucor miehei lipase into the raw materials per gram for performing enzymatic hydrolysis, thereby obtaining an enzymolysis product; (2) performing level-I molecular distillation on the enzymolysis product obtained in the step (1), wherein the vacuum degree of level-I molecular distillation is 30-40Pa, removing the fraction on a temperature section of 50 DEG C or below, and continuously performing level-II molecular distillation, wherein the vacuum degree of level-II molecular distillation is less than 5Pa, collecting a light phase part of the fraction on a temperature section of 50-180 DEG C, thereby obtaining the product. According to the invention, the preparation method is simple, and the prepared sulfur-containing flavor ester composition has aroma of cheese and cream cheese after high-temperature processing. The cheese essence prepared by taking the sulfur-containing flavor ester composition disclosed by the invention as a raw material is strong in flavor, mellow, natural and good in high-temperature stability.

The present invention relates to water-based compositions suitable for the hydration of a mammal, and particularly hydration of a human by oral or topical means. The present invention further relatesto the field of water for industrial uses such as cooling, and the making of solutions and mixtures. The invention may in the form of a method for producing a beverage or an industrial process water or, or an industrial solvent, or a topical dermatological composition, the method comprising the steps of: providing a water source, the water molecules having oxygen or hydrogen atoms of different isotopes, (i) fractionating the water source to produce a fraction enriched in water molecules having an abundance of at least one of the oxygen or hydrogen isotopes being greater or less than the abundance found in the water source, or (ii) where the water source is already enriched in heavy water, fully or partially maintaining the level of enrichment.

The invention relates to a citrus fruit grain processing production method, and the processing production method is carried out according to the following steps: (1) the pretreatment of raw materials; (2) cleaning of the raw materials; (3) raw material launder alkali treatment; (4) heat separation, to be more specific, water of alkali-treated citrus slices is filtered, the alkali-treated citrus slices are transported to an interlayer pot with stirring for heat separation, after the citrus slices enter into the interlayer pot, 90-95 DEG C hot water is injected, the mass ration of citrus slices and water is 1:1, when the temperature of the water in the interlayer pot reaches 48 to 50 DEG C, the interlayer pot is began to be stirred and heated, when the temperature of the water in the interlayer pot reaches 70 to 75 DEG C, the heating is stopped, each pot of the material is stirred for 7 to 10 minutes, when the material in the interlayer pot rotates from fast to slowly or does not rotate, hot water is supplemented, when capsules show orange yellow or the citrus slices are separated completely, stirring is stopped, the material is discharged into a buffer pool for standby use; (5) screening; (6) impurity removal; and (7) light inspection, weighing, pre scalding, filling, sterilization and storage. The method has high production efficiency and good product controllability, and produced fruit grains are uniform in quality, and very low in impurity content.

The present invention is to provide a β-amyloid fibrinolytic agent containing a natural product as an active ingredient, and a therapeutic drug or preventive drug for diseases caused by β-amyloid fibrosis. It is a β-amyloid fibrinolytic agent, a therapeutic drug or a preventive drug for a disease caused by β-amyloid fibrosis, containing a dry powder, ground material and / or extract of earthworms as an active ingredient. The disease caused by fibrosis of beta amyloid is preferably Alzheimer's disease.

The invention discloses resveratrol grape concentrated essence and a preparation method thereof. Grapes are used as raw materials, and through main technologies of alcohol fermentation of the grapes with stems and peels, nucleoside promotion, freeze concentration of the grapes with stems and peels, vacuum distillation, ultrafiltration and bacteria removal, sterile filling and the like, the grape concentrated essence in which the concentration of resveratrol glycoside is larger than or equal to 60mg / L; distilled by products are adjusted and aged through alcoholic strength so as to obtain brandy of 36%-45%(v / v). Under acid conditions, resveratrol and glucose interact to generate the resveratrol glycoside, so that the content of the resveratrol and the glucoside thereof in products can be obviously increased; the problems that the solubility of the resveratrol in water is low and the resveratrol is not easy to extract are solved; the resveratrol in the products can maintain original bioactivity through the freeze concentration and the vacuum distillation. The products disclosed by the invention are rich in various antioxidation ingredients, such as the resveratrol. The resveratrol grape concentrated essence products have good palatability, and concurrently have a health-care function and unique flavor; if the resveratrol grape concentrated essence products are eaten for a long term, the resveratrol grape concentrated essence products can have the effects of reducing blood sugar, reducing blood fat, reducing blood pressure, dissolving thrombus and the like.