22results about "Food ingredient as pH modification agent" patented technology

The invention discloses a pea protein-casein self-assembled curcumin emulsion delivery system as well as a preparation method and application thereof, and belongs to the technical field of food biology. In order to solve the problems that curcumin is low in water solubility and poor in bioavailability, and existing carriers (such as lipidosome) are high in safety risk and insufficient in stability, pea protein and casein serve as composite carriers, an emulsion system is self-assembled through an ultrasonic-assisted pH migration method, and the system can be used for preparing functional food such as nutritional supplements and the like. The stability and the oral bioavailability of the curcumin are effectively improved.

The invention discloses siraitia grosvenorii and stevia rebaudiana flavored syrup and a preparation method thereof, and belongs to the field of food processing. The syrup is prepared from 72%-99% of water, 0%-26% of erythritol, 0%-1% of mogroside, 0%-0.2% of stevioside and citric acid lt. 0.3% of potassium sorbate; the mass ratio of the mogroside to the stevioside is (1-5): 1, and the pH value of the mogroside and the stevioside is 3.5-5.5. The preparation method comprises the steps of raw material preparation, mixing and stirring, pH value adjustment, sterilization treatment, preservative addition and packaging. Through synergistic compounding of the sweetening agent and process optimization, the problems that an existing product is not coordinated in flavor and poor in stability are solved, and the product is fresh, sweet, free of peculiar smell, long in storage life, suitable for the fields of beverages, baking and the like and good in application value.

To provide an acidic, packaged, heat-treated beverage preparation comprising whey protein and having improved organoleptic and / or visual properties.SOLUTION: The present invention pertains to a packaged, heat-treated beverage preparation having a pH in the range of 2.0-4.7, the beverage preparation comprising a total amount of protein of 2 to 45% w / w relative to the weight of the beverage, wherein at least 85% w / w of the protein is β lactoglobulin (BLG), and optionally, sweetener, sugar polymers and / or flavour. The beverage preparation is at least pasteurized and sterile.SELECTED DRAWING: None

The invention discloses egg yolk powder with phospholipid enzymolysis synergistic interface steady-state protection and a preparation method of the egg yolk powder, and belongs to the technical field of creation of high-quality egg yolk powder. Carrying out phospholipase A2 controllable enzymolysis pretreatment on the egg yolk liquid under the protection of nitrogen; performing micro-emulsification steady-state construction on the compound colloid of the Arabic gum and the beta-cyclodextrin; and carrying out temperature-controlled spray drying on the pretreatment liquid. The key processes are coupled to form a steady-state pretreatment scheme for actively reconstructing a lipid dispersion state from a molecular level, so that the passive defect that oxidation deterioration cannot be fundamentally inhibited due to the fact that a traditional process only depends on later packaging or external addition of an antioxidant is overcome, and the egg yolk powder with low surface free fat coverage rate (SFCR is less than or equal to 3.5%) is produced. After the product is stored for 90 days in an accelerated manner, the peroxide value growth rate (delta POV) is less than or equal to 60.0%, the key smelly aldehyde total concentration (TCKA) is less than or equal to 2.5 mu g / kg, and the emulsifying activity index retention rate is greater than or equal to 85.0%.

To provide an equol-containing food composition and a production method thereof, capable of more effectively preventing microbial contamination, and further a production method of equol-containing food composition, the method efficiently collecting equol produced.SOLUTION: A food composition is provided through a production method, and the like, of liquid food composition, the production method obtaining a pH-adjusted liquid food composition which is an equol-containing liquid food composition by including the steps of: (A) culturing at least one kind of equol material selected from a group consisting of daidzein glucoside, daidzein, and dihydrodaidzein with microorganisms that produce equol by using the equol material as culture resource; and (B) adjusting pH by adding a pH adjusting agent to a culture liquid including the equol obtained by the cultivation step.SELECTED DRAWING: None

A fat composition for meat analogues comprises a glucomannan gum e.g. konjac gum, a fat, a browning agent e.g. a dextrin, a coagulating agent e.g. calcium hydroxide, and water. The composition prefera

Non-meat-derived yeast extracts having rich meat flavor, and a preparation method therefor. The method includes: (1) mixing a yeast extract, vitamins, amino acids and water, and adding reducing sugar as needed; (2) adjusting the pH of a mixture obtained in step (1) at 4.0-8.0 with a pH regulator, and stirring the mixture to react at a temperature of 80-130° C. for 30-180 min to obtain a thermal-heated product; (3) adding vegetable oil into the thermal-heated product, and adding edible salt as needed to obtain a material to be dried; and (4) performing vacuum drying on the material to be dried obtained in step (3), and crushing the dried material. According to the present invention, the yeast extract is taken as a main raw material of a Maillard reaction, and a small amount of vitamins, amino acids and reducing sugar are added, so that the formula is simple. The yeast extracts with different rich meat flavor characteristics are obtained via the design of different formulas and process conditions, which better meets the demands of different food fields.

The invention discloses a method for synergistically improving the solubility of chenopodium quinoa protein based on composite enzymolysis of brown rice starch and pH shift, and belongs to the technical field of chenopodium quinoa protein processing. The method comprises the steps of quinoa protein extraction, brown rice starch extraction, brown rice starch composite enzymolysis, pH deviation treatment, 0.1 mol / L HCL callback, freeze drying and the like. Various amylolytic enzymes such as pullulanase and alpha-amylase and a compounding scheme are screened, and process parameters are optimized, so that the solubility of the modified quinoa protein reaches 88.94%-92.15%, the absolute value of the Zeta potential is 20-30 mV, and functional characteristic differentiation is adaptive to different food scenes. The composite enzymolysis and pH shift synergistic effect mechanism is clear, the process is stable and repeatable, the problems of limited modification effect and complex operation in the prior art are solved, and the method has important industrial application value.

The invention relates to a zero-fermentation small steamed stuffed bun and a making method thereof, and belongs to the technical field of food processing. The making method of the zero-fermentation small steamed stuffed bun comprises the following steps: mixing the flour, the modifier and the baking powder for 1-6 minutes to obtain a mixture; dissolving white sugar in water, adding into the obtained mixture, and stirring to obtain dough; the obtained dough is loosened and then is cut, rolled and stuffed, and the zero-fermentation small steamed stuffed bun is obtained. According to the making method of the zero-fermentation small steamed stuffed bun, by compounding an acidity regulator and an enzyme preparation in a modifier, the sour and fragrant flavor and structural characteristics of the leavening dough are accurately simulated, the problem of'alkali removal 'in traditional leavening dough fermentation is thoroughly abandoned, and the problem that a finished product is unstable due to temperature and humidity changes in a traditional process is solved.

A curdlan-containing fat substitute, and a preparation method therefor and a use thereof. The fat substitute comprises curdlan, PGPR, and a lipid. The fat substitute has a 28-day-storage thermal shear syneresis rate of less than or equal to 2.2%, a 28-day-storage instability coefficient of less than or equal to 2.9, and a dynamic friction coefficient of 0.10-0.15. The fat substitute has relatively high thermal shear stability and storage stability.

An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.

The present invention relates to a method for preparing soymilk yogurt with significantly improved taste and texture, comprising the steps of: (a) washing and soaking soybeans; (b) grinding the soybeans using a colloid mill to produce soymilk; (c) sterilizing the soymilk at 125 to 135° C. for 8 to 12 seconds; (d) concentrating the soymilk to 22 to 26 Brix; and (e) inoculating the concentrated soymilk with a lactic acid bacteria complex and fermenting the same.

The present invention relates to an instant product for preparation of an instant drink, comprising: a first preparation (2) in a viscous state or in the form of a concentrate, which is water-based and includes at least one added sweetener, acidifier and aroma or flavouring; and a multitude of beads (3) present in the first formulation (2) and having an outer shell (4) formed from alginate and / or pectin and having a liquid or gelated second formulation (5) which is water-based, wherein the second preparation (5) includes at least one added sweetener, acidifier and aroma or flavouring.

The invention discloses a preservation method for prolonging the shelf life of broccoli based on an electron beam irradiation technology, which comprises the following steps: firstly, preparing a green-protecting solution consisting of sodium copper chlorophyllin (0.25-0.35 g / L), ascorbic acid (0.90-1.05 g / L) and tea polyphenol (1.70-1.80 g / L), and adjusting the pH value to 6.0-6.5; soaking the pretreated broccoli in a green-protecting solution according to a material-liquid ratio of (1: 3)-(1: 5) g / mL, carrying out 550-650W microwave treatment for 0.5-1min, and standing for 15-25min; blanching with hot water at 95-105 DEG C for enzyme deactivation for 25-35 s, and cooling with ice water to room temperature; and finally, performing vacuum packaging, and performing 0-8 kilogray electron beam irradiation. According to the method, the broccoli is pretreated and combined with an irradiation sterilization technology, so that the fresh-keeping period of the broccoli is remarkably prolonged, and the method is suitable for large-scale processing and storage scenes.

The invention discloses a low-calorie peach-flavored fruit-flavored beverage and a preparation method thereof. The invention belongs to the technical field of food beverages. The fruity beverage comprises the following components in parts by weight: 80-90 parts of high fructose corn syrup and 2-4 parts of sodium cyclamate. The peach essence is prepared from the following raw materials in parts by weight: 0.8-1.2 parts of aspartame, 0.8-1.2 parts of sodium citrate, 1-3 parts of edible salt, 4-8 parts of citric acid, 0.8-1.2 parts of potassium sorbate, 0.02-0.04 part of vitamin C, 1-3 parts of peach essence, 0.8-1.2 parts of fruit juice modified essence and the balance of purified water. The product has extremely low calorie and low carbohydrate content, and is suitable for special crowds with obesity, diabetes and the like to drink; meanwhile, the compound sweetening agent and the compound essence are adopted, so that the problem that a low-calorie beverage is poor in taste is solved, and the peach fragrance is pure and natural; through pH adjustment and homogenization treatment, the stability of the product is remarkably improved, and the shelf life is prolonged. The method is simple in preparation process, low in equipment requirement and suitable for industrial large-scale production.

Particles comprising a protein and optionally an activator, for example, particles comprising whey protein hydrolysate and optionally tryptophan, are described herein. Methods for preparing and using particles comprising a protein and optionally an activator are also described herein.

The invention belongs to the field of food processing, and particularly relates to a preparation method of a yeast-fermented fluffy fish cake easy to swallow. The table salt, the starch and the yeast are added into the minced fillet, the fish cake which is well formed is prepared through chopping and mixing, moisture adjustment, yeast fermentation and heating curing, and the fish cake is fluffy, soft, moist, easy to crush and swallow, good in taste, mild in color and luster and easy for people with dysphagia to eat. The preparation method is easy in condition control, simple and convenient to operate, easy in forming and suitable for large-scale production.

Using a fermented food containing a lactic acid bacterium, the fermented food being substantially free from glucose, the fermented food containing sugars which can be assimilated by the lactic acid bacterium other than glucose, the sugars which can be assimilated by the lactic acid bacterium being derived from a vegetable material containing starch, the fermented food having a pH of 4.5 or lower and using a method for producing a fermented food, the method including the following steps (a) and (b), a step (a) of culturing a lactic acid bacterium in a medium containing glucose and sugars which can be assimilated by the lactic acid bacterium other than glucose until the medium becomes substantially free from glucose and a step (b) of adjusting the pH to 4.5 or lower when the pH after the termination of the culture is higher than 4.5, the acid production by a lactic acid bacterium is inhibited in a fermented food containing the lactic acid bacterium and sugars, and the flavor and the viability of the lactic acid bacterium are improved.

The invention discloses a bacteriocin-enriched type postbiotic edible film coating agent and a preparation method thereof, and belongs to the technical field of food preservation. The film coating agent is prepared from the following components in parts by weight: 5 to 30 parts of low nucleic acid type metagen water-phase concentrated solution, 1 to 10 parts of composite solid particles, 1 to 8 parts of hydrophobic barrier phase, 0.2 to 2 parts of plasticizer and 50 to 90 parts of water. The low nucleic acid type metagen water-phase concentrated solution and the metagen-derived solid particles are derived from the same bacteriocin-producing lactic acid bacteria fermentation system and are respectively processed after nuclease degradation and solid-liquid separation; after being subjected to polyphenol complexation and / or Maillard reaction amphiphilic treatment, the metagen-derived solid particles are used as Pickering stable particles and stable oil gelatinized hydrophobic barrier phase dispersion liquid drops. The viscosity of the system is effectively reduced through nuclease degradation, high-value utilization of solid-phase components of the fermentation system is realized through amphiphilic treatment, and the film coating agent is endowed with excellent stability and barrier property.

Described herein are particles including a protein and optionally an active agent such as a particle comprising whey protein hydrolysate and optionally tryptophan. Also described herein are methods of making and using particles that include a protein and optionally an active agent.