122results about "Food hydrolysis" patented technology

The invention belongs to the technical field of health-care products, and particularly relates to a fermented composition beneficial to enhancing immunity and a preparation method thereof. The fermentation composition for improving immunity is prepared by taking yeast beta-glucan, an elderberry extract, glucoraphanin, sea cucumber peptide, inulin and a traditional Chinese medicine zymolyte as fermentation raw materials, firstly inoculating bacillus coagulans and staphylococcus xylosus for aerobic fermentation, and then inoculating bifidobacterium longum for anaerobic fermentation, the aerobic fermentation stage and the anaerobic fermentation stage have a synergistic effect, so that the fermentation speed can be increased, the fermentation time can be shortened, and richer nutrient substances can be provided, and therefore, the composition has an excellent effect of enhancing the immunity; the fermentation composition is applied to preparation of capsules helpful for enhancing immunity, is helpful for enhancing human immunity, and can solve the problem that active substances in existing health-care products are difficult to effectively absorb by human bodies, so that the effect of enhancing immunity is influenced.

The invention belongs to the technical field of biology, and particularly relates to a preparation method and application of a rose extract, and the content of water-soluble vitamins in roses is increased by utilizing a microbial fermentation technology. According to the method, strains including lactobacillus plantarum, saccharomyces cerevisiae and bacillus subtilis are selected, the proportion of the strains is adjusted, the viable count proportion of the lactobacillus plantarum to the saccharomyces cerevisiae to the bacillus subtilis is (1-3): (1-2): (1-2), a complex microbial inoculant is formed, and pretreated roses are added for segmented fermentation. And finally, the content of water-soluble vitamins in the rose extract is increased, so that the total antioxidant activity is increased by about 35% while rose polysaccharide substances are retained. The rose extract is suitable for providing raw materials for functional food, health care products and cosmetics.

The invention provides infant rapid brewing rice flour based on enzymolysis and superfine water grinding and a preparation method thereof, and belongs to the technical field of food processing. Rice is subjected to raw material differential temperature pretreatment and multi-stage hydration pulping, and a stable three-dimensional microscopic network structure with starch particles as filler and soluble protein and colloid as a continuous phase is constructed; then, food-grade lactic acid bacteria pre-fermentation is combined with sequential action of various enzymes, and starch and protein are subjected to mild directional hydrolysis under the condition of simulating dynamic pH of gastrointestinal tract digestion, so that the nutritional and digestible infant healthy rice flour is prepared, and the problems that the rice flour is easy to agglomerate, non-uniform in dispersion and low in nutritional value during brewing are solved. The digestion and absorption efficiency of macromolecular nutrient components such as starch and protein is relatively low, and the nutrition and flavor of the product mainly depend on exogenous addition, so that the naturalness and functionality are insufficient. The rice flour disclosed by the invention has excellent reconstituability and nutrient absorption rate, and is suitable for being used as a healthy nutritional complementary food for infants of 6-36 months.

The invention provides a fermented ginseng liquid with an anti-fatigue function as well as a preparation method and application thereof, and relates to the technical field of biological fermentation and functional foods. The method comprises the following steps: carrying out ultrasonic enzymolysis reaction on a screened ginseng raw material, carrying out saccharification modulation and pH value adjustment on a reaction product, then sterilizing, cooling, adding composite active bacteria and a fermentation promoter into a fermentation tank, and fermenting at the fermentation temperature of 28-48 DEG C for 5-28 days to obtain a fermented ginseng liquid after the fermentation is completed; the total content of the active ingredients in the fermented ginseng liquid, the fermentation temperature and the fermentation time meet a fitting relational expression. The invention further provides the fermented ginseng liquid prepared by the method and application of the fermented ginseng liquid in functional food or health care products. By optimizing the fermentation process, the contents of total active ingredients and rare saponins in the fermented ginseng liquid are increased, so that the bioavailability is improved, and the application of the ginseng liquid in functional foods and health-care products is expanded.

The invention relates to a potato extract-containing composition capable of prolonging satiety as well as a preparation method and application of the potato extract-containing composition. The composition comprises the following raw materials in parts by weight: 30-40 parts of a plant extract, 10-20 parts of a protein component, 30-40 parts of a dietary fiber component and 5-10 parts of an auxiliary material, wherein the plant extract comprises a potato extract, a white kidney bean extract, a tea flower extract and a lotus leaf extract, the protein component is at least one of pea protein, soybean protein and oat protein, and the dietary fiber component is a composition of inulin, resistant dextrin, psyllium husk powder, apple fiber powder and citrus fiber powder. The composition disclosed by the invention has remarkable advantages in the aspects of controlling body weight and managing satiety, the weight-losing effects of reducing heat absorption, prolonging satiety and promoting metabolism are realized in multiple dimensions, the long-term value of sustainable metabolic health support is formed, and the composition can be used for preparing weight-losing and body-shaping functional foods.

The invention discloses a coarse cereal food processing method based on biological enzyme-physical field coupling, and belongs to the technical field of coarse cereal food processing and utilization. The preparation method comprises the following steps: firstly, mixing pure coarse cereal powder with a compound modified material, and premixing to obtain a premix; adding deionized water, a compound flavourzyme solution and carboxymethyl chitosan into the premix for enzymolysis, performing ultrasonic and pulsed electric field cooperative treatment after enzymolysis is finished, performing vacuum concentration after treatment, adding trehalose and modified diatomite, and uniformly mixing to obtain a coupling modified material; then kneading dough, adding food-grade glycerol during dough kneading, rolling, and cutting into strips to obtain noodle blanks; and finally, carrying out gradient drying on the noodle blanks, introducing nitrogen in the drying process, and obtaining the brewing instant coarse cereal noodles after the drying is finished. The method effectively solves the problems of non-uniform rehydration, unstable forming, high storage embrittlement rate, turbid soup and the like of the brewing instant coarse cereal noodles, and meets the industrial production requirements of the brewing instant coarse cereal noodles.

The preparation method comprises the following steps: uniformly mixing and stirring wheat flour, drinking water and baking soda, heating to 50-60 DEG C, adding protease for hydrolysis for 1-3 hours, adjusting the pH value of enzymatic hydrolysate to 5.0-7.0, adding glucosidase for continuous hydrolysis for 1-3 hours, and performing enzyme deactivation and drying treatment to obtain the hydrolyzed wheat flour. When the hydrolyzed wheat flour is applied to flour coating, the volume of a paste-coated fried meat product is increased by more than 10%, and the oil absorption is obviously reduced by more than 15% compared with a control group. According to the invention, the problems of high oil content and lack of high-quality wrapping powder of the paste-coated fried meat product are effectively solved.

This invention discloses a method for producing ginger gummy candy, belonging to the field of gummy candy processing technology. Potato resistant starch, locust bean gum, monoglycerides, and water are added to a mixing tank, stirred, and heated to boiling. A gelatin solution is then added dropwise to the mixing tank while stirring continues to obtain a starch mixture. Ginger juice and a sweetener are added to the mixing tank, followed by the starch mixture and lemon juice. The mixture is poured into a mold and cooled to set, yielding the finished ginger gummy candy. The method utilizes a combination of potato resistant starch, locust bean gum, and gelatin, leveraging the high thermal stability and low coagulation properties of the starch-polysaccharide gel system to improve the sensory characteristics of the ginger gummy candy and meet consumer demands for taste.

The present application relates to a kind of compositions containing potato extract and with extended satiety and its preparation method and application, and the composition includes the following weight parts of raw materials: plant extract 30-40 parts, protein component 10-20 parts, dietary fiber component 30-40 parts and auxiliary materials 5-10 parts;Wherein, the plant extract includes potato extract, white kidney bean extract, tea flower extract and lotus leaf extract, the protein component is at least one in pea protein, soybean protein and oat protein, the dietary fiber component is the combination of inulin, resistant dextrin, psyllium husk powder, apple fiber powder and citrus fiber powder.The composition of the present application has significant advantages in controlling body weight and managing satiety, and realizes the weight loss effect of "reducing heat absorption, extending satiety and promoting metabolism" in multiple dimensions, forms sustainable metabolic health support long-term value, and can be used for preparing weight loss body shaping functional food.

A drinking straw comprises an elongated tubular body of an insoluble material having an inner coating including a matrix and an active agent dispersed within the matrix, the body being sized to allow a carrier liquid to be drawn through the body so that the passage of the carrier liquid releases the active agent from the matrix into the carrier liquid for consumption by a drinker. The matrix includes partially hydrolyzed guar gum, acid, and modified cellulose. The active agent may include a sweetener, flavor, nutrient, and / or pharmaceutical, and optionally, a coloring substance. The coating is prepared by mixing the matrix with water to form a paste or syrup, and then used to coat the inside of the drinking straw to a thickness of less than 1 mm. Liquid drawn through the straw dissolves or decomposes the coating, releasing the active agent into the liquid for consumption.

A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, or a substitute egg product, using a cellulase enzyme. The cellulase enzyme may be at least partially denatured or may be present in an amount of 3g / 100g protein.

The invention discloses a colorless capsicum oleoresin microemulsion and a preparation method and application thereof, and belongs to the technical field of food processing.The preparation method of the colorless capsicum oleoresin microemulsion comprises the following steps that oil-soluble capsicum oleoresin and an emulsifier are heated, then water is added for mixing, and water-soluble capsicum oleoresin is obtained; adding an enzyme preparation into the water-soluble capsicum oleoresin, and carrying out ultrasonic enzymolysis reaction to obtain an enzymolysis solution; and carrying out enzyme inactivation treatment on the enzymolysis solution, and then centrifuging to remove precipitate to obtain supernate, namely the colorless capsicum oleoresin microemulsion. According to the method, colored capsanthin is degraded into colorless substances through mild enzymolysis reaction, and meanwhile, capsaicin molecules are prevented from being damaged. The colorless capsicum oleoresin microemulsion prepared by the invention has the advantages of high stability, improved fluidity and few impurities, and is beneficial to application in colorless or light-colored food.

A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, or a substitute egg product, using a cellulase enzyme. The cellulase enzyme may be at least partially denatured or may be present in an amount of 3 g / 100 g protein.

The invention relates to the technical field of sterilization, in particular to a preparation process and device of a functional aronia melanocarpa fruit juice beverage, the device partially comprises a conveying line and HPP high-pressure cold high-pressure sterilization equipment, the conveying line is arranged on one side of the HPP high-pressure cold high-pressure sterilization equipment, and the device further comprises a storage bin, a storage mechanism and a reset assembly; the storage bin is arranged on the conveying line in a sliding mode and moves in the conveying direction of the conveying line, a plurality of sets of storage barrels provided with a plurality of drinks are arranged in the storage bin, the storage mechanism is arranged in the storage bin and used for limiting the storage barrels, the storage mechanism comprises an overturning base and a transmission base, the overturning base is hinged to the interior of the storage bin, and the transmission base is hinged to the interior of the storage bin. The transmission seat is connected to the bottom wall of the storage bin in a sliding mode, a transmission plate is connected between the overturning seat and the transmission seat, and a transmission column is fixedly connected to the transmission seat. According to the technical scheme, the storage barrel can be conveniently loaded and taken by workers or matched with mechanical equipment, and the labor intensity of the workers is reduced.

The invention relates to the field of dry or powder dairy compositions. The present invention describes a method for producing a lactose reduced dairy powder comprising (i) treating a lactose comprising milk-based substrate with a first enzyme having transgalactosylase activity and a second enzyme having lactase activity to obtain a lactose reduced and galacto-oligosaccharides (GOS) comprising milk-based product (ii) preparing lactose reduced dairy powder from said lactose reduced and GOS comprising milk-based product.

The present invention belongs to the technical field of deep processing of peach blossoms, and particularly relates to a peach blossom extract, a preparation method thereof and an application. Based on the traditional water extraction and alcohol precipitation method, the preparation method uses a specific protein mixed enzyme to hydrolyze the precipitation product after alcohol precipitation, and then uses an ultrafiltration membrane with a specific pore size to perform fractional ultrafiltration on the enzymolysis product, so as to enrich more active and effective components. The anti-inflammatory / soothing effect and firming effect of the obtained peach blossom extract are significantly improved, and it has broad application prospects in the fields of medicine, food or cosmetics preparation.

The invention relates to the technical field of instant food, in particular to high-reconstitution-property brewing type instant mashed taro powder and a preparation method of the high-reconstitution-property brewing type instant mashed taro powder. The high-rehydration instant mashed taro powder is prepared by compounding Lipu taro starch, cassava starch, potato starch, enzymolysis Lipu taro starch and potato starch, wherein the mass ratio of the Lipu taro starch to the cassava starch to the potato starch to the enzymolysis Lipu taro starch to the potato starch is 12: 3: 2: 3; the gelatinization degree of the Lipu taro starch is 80.59 to 100 percent; the gelatinization degree of the cassava starch is 79.64 to 100 percent; the gelatinization degree of the potato starch is 80.45 to 100 percent; and the enzymolysis DE value of the enzymolysis Lipu taro starch is 0.67-2.10. According to the high-rehydration-property instant mashed taro powder disclosed by the invention, rapid hot water rehydration is realized through a green processing technology, and a caking phenomenon is avoided. And after brewing, the soft and fine taste of the Lipu taro paste can be restored, and no additive is added, so that the health requirement is met. Besides direct brewing, the mashed taro can also be used for making mashed taro milk tea, desserts and the like, is suitable for fast-paced life, and promotes convenient and diversified development of mashed taro food.

The invention provides a food composition for enhancing exercise tolerance as well as a preparation method and application of the food composition, and relates to the technical field of foods. The invention discloses a food composition. The composition is prepared from the following components in parts by weight: 6 to 16 parts of bovine blood oligopeptide, 10 to 20 parts of collagen, 1 to 3 parts of beta-carotene, 15 to 26 parts of radix codonopsis extract, 13 to 25 parts of pleurotus nebrodensis polysaccharide, 10 to 30 parts of isomaltooligosacharide, 5 to 10 parts of creatine, 4 to 10 parts of taurine, 0.2 to 0.6 part of vitamin B1, 0.2 to 0.6 part of vitamin B6, 5 to 15 parts of guarana extract, 4 to 12 parts of green tea extract and 4 to 12 parts of green coffee extract. 2-5 parts of L-carnitine, 5-12 parts of cordyceps militaris, 5-12 parts of red ginseng and 5-12 parts of lucid ganoderma. The obtained food composition has the effects of resisting fatigue and improving hypoxia tolerance, and is applied to preparation of food with the effects of enhancing exercise tolerance, resisting hypoxia and relieving fatigue.

The invention provides a flaxseed meal dietary fiber preparation method and application thereof.The flaxseed meal dietary fiber preparation method comprises the following steps that firstly, flaxseed meal pulp is subjected to high-power pulse microwave pretreatment, after vacuum drying, bacillus subtilis K6 is inoculated for solid-state fermentation, then double enzymolysis is conducted through amylase and protease, and the flaxseed meal dietary fiber is obtained; soluble dietary fibers and insoluble dietary fibers are extracted, the insoluble dietary fibers are subjected to compound modification through rutin and betaine, and the soluble dietary fibers are extracted through adsorption and purification of composite surface imprinted microspheres. The method obviously improves the yield and purity of the soluble dietary fibers in the flaxseed meal, the activity function of the insoluble dietary fibers is obviously enhanced after the insoluble dietary fibers are subjected to composite modification, and the flaxseed meal can be used for developing functional food or health care products. The method disclosed by the invention is green, environment-friendly, stable in process and suitable for large-scale production, and the comprehensive utilization value of the flaxseed meal is effectively improved.

An alcohol-free method of extracting β-glucans such as lentinan from mushrooms is described. The method excludes the drying and pulverising of the mushrooms prior to extraction. The simultaneous use of enzymatic digestion and ultrasonication provides extracts with high levels of desired properties including 1,1-diphenyl-2-picryl hydrazyl radial scavenging activity, superoxide radical scavenging activity, iron chelating capacity, and ferric-reducing antioxidant power.

The invention provides a processing method of peanut butter, and belongs to the technical field of food processing. Peanut kernels are degreased through a hydraulic oil pressing device, the content of triglyceride in the peanut kernels is reduced, and product energy is reduced; in order to make up flavor loss caused by reduction of the grease content, enzyme and protease are adopted to conduct enzymolysis on degreased peanut kernels, the hydrolytic activity of protein and saccharides is improved, the content of free amino acid and reducing sugar is increased, and a flavor precursor is provided for Maillard reaction in the subsequent heat treatment process; the heat treatment can promote the generation of aroma substances and enable the flavor to be more harmonious; in order to ensure the quality of the peanut butter and improve the fluidity of the peanut butter, the crushed peanuts after heat treatment and the light-fat peanut oil are mixed and ground, so that the light-fat peanut oil is uniformly dispersed. Compared with traditional peanut triglyceride, the light-fat peanut oil has a lower metabolic energy value and good interfacial activity, not only can improve the rheological property, lubricity and structural stability of the peanut butter, but also can promote release and retention of flavor active substances.

The invention relates to the technical field of food processing, and particularly discloses a salt-free braised chicken soup with stable palatable taste and a preparation method thereof, the salt-free braised chicken soup with stable palatable taste comprises the following raw materials by percentage: 3-8% of fermented mushroom, 3-8% of fermented kelp, 10-20% of braised chicken, 0.5-0.8% of spices, and the balance of water, totaling 100%. The mushrooms and the kelp are subjected to fermentation pretreatment through a composite strain; according to the application, the mushrooms and the kelp are fermented by using the composite strain in advance, so that small-molecular delicious substances of the mushrooms and the kelp can be released, the use of salt and monosodium glutamate is reduced, and the flavor of the soup can be richer and more lasting.

A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, or a substitute egg product, using a cellulase enzyme. The cellulase enzyme may be at least partia

Maillard reaction products of enzymatically hydrolysed water-soluble black soldier fly larvae protein are obtained by a method for producing Maillard reaction products of an enzymatically hydrolysed water-soluble black soldier fly larvae protein, which includes steps of providing an aqueous water-soluble black soldier fly larvae protein composition; mixing at least one peptidase with the aqueous water-soluble black soldier fly larvae protein composition to provide a protein / peptidase mixture; heating the mixture; and terminating the enzymatic hydrolysis such that the at least one peptidase is heat-inactivated by the heating, therewith providing the enzymatically hydrolysed water-soluble black soldier fly larvae protein. The enzymatically hydrolysed water-soluble insect protein is subjected to a Maillard reaction for the provision of modified amino groups in said enzymatically hydrolysed protein.

The present invention relates to the field of dry or powder dairy compositions. The invention provides a method for producing a lactose reduced dairy powder comprising treating a lactose comprising milk-based substrate with a first enzyme having transgalactosylase activity and a second enzyme having lactase activity to obtain a lactose reduced and galacto-oligosaccharides (GOS) comprising milk-based product; and preparing lactose reduced dairy powder from the lactose reduced and GOS comprising milk-based product.

The present invention relates to a lactose-reduced dairy powder, relating to the field of dry or powdered dairy compositions. The present invention describes a method for producing a reduced lactose dairy powder, the method comprising (i) treating a milk-based substrate comprising lactose with a first enzyme having transgalactosylase activity and a second enzyme having lactase activity to obtain a milk-based product comprising reduced lactose and comprising galactooligosaccharide (GOS); (ii) preparing a lactose-reduced dairy powder from the lactose-reduced and GOS-containing milk-based product.

The invention relates to the technical field of food processing, and discloses a preparation method of health-preserving electuary containing rhizoma polygonati and cyperus esculentus components, which comprises the following steps: step 1, raw material pretreatment: selecting rhizoma polygonati tuberous roots and cyperus esculentus which are free from mildew and worm damage, respectively cleaning, removing impurities, slicing rhizoma polygonati, and crushing cyperus esculentus; step 2, processing and extracting polygonatum sibiricum, namely moistening the polygonatum sibiricum slices obtained in the step 1 with yellow rice wine, then putting the moistened polygonatum sibiricum slices into a steaming container, steaming at 100-110 DEG C for 1-3 hours, and taking out the steamed polygonatum sibiricum slices; through a unique processing and extraction process, the effects of tonifying qi, nourishing yin, invigorating the spleen and tonifying the kidney of the rhizoma polygonati and the effects of promoting qi, activating blood, invigorating the spleen and harmonizing the stomach of the cyperus are organically combined. The nourishing effect of the rhizoma polygonati and the nourishing effect of the cyperus esculentus supplement each other, nourishing is achieved without stagnation, nourishing is achieved without hurting, the comprehensive health-preserving effects of nourishing the spleen and the stomach, invigorating qi and blood and moistening internal organs are achieved together, and the health-preserving food is especially suitable for the sub-health state caused by improper diet and overstrain of modern people.

The invention discloses a preparation method and application of high-temperature-resistant and high-pressure-resistant stable yolk microgel, and belongs to the technical field of food processing. The inherent structure of yolk is destroyed through step-by-step hydrolysis of double enzymes, then the protective effect of a molecular chaperone is utilized, and heat-induced self-assembly is combined, so that microgel particles which are compact in structure and uniform in dispersion are constructed, and the particles can effectively resist high-temperature and high-pressure treatment and keep the long-term stability of a system; the method has a wide application prospect in high-protein beverages, liquid nourishment and other liquid foods needing high-temperature sterilization.

The invention relates to easy-to-swallow minced fillet gel based on the synergistic effect of pea protein isolate and protease as well as a preparation method and application of the easy-to-swallow minced fillet gel. Specifically, the invention provides the preparation method of the surimi gel easy to swallow, and the preparation method comprises the following steps: mixing a surimi raw material with alkaline protease, then adding pea protein isolate, and then carrying out heating gelation to obtain the surimi gel easy to swallow, wherein the addition amount of the alkaline protease accounts for 0.1%-0.4% of the mass of the surimi raw material, and the addition amount of the pea protein isolate accounts for 5%-20% of the mass of the surimi raw material. The minced fillet gel provided by the invention is soft in texture, conforms to the dysphagia food standard (such as IDDSI level 6), is balanced in protein nutrition and easy to digest and absorb, and overcomes the defects that the existing dysphagia food is single in nutrition, and texture regulation and control and nutrient enrichment are difficult to cooperate.

A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, or a substitute egg product, using an amylase enzyme. The amylase enzyme may be at least partially