103results about "Food ingredient as pH modification agent" patented technology

The invention discloses fresh and wet sweet potato vermicelli and a preparation method thereof, the fresh and wet sweet potato vermicelli comprises the processing raw materials of sweet potato starch, domestic drinking water, an acidity regulator and a fresh-keeping preservative, the usage amount of the fresh-keeping preservative is 0.05-0.6% of the weight of the starch raw material, and the preparation method comprises the following steps: weighing the raw materials of the fresh and wet vermicelli, preparing starchy sauce, preparing dough, mixing slurry, curing and forming, and the like, thereby obtaining the fresh and wet sweet potato vermicelli. Aging the cured vermicelli for 1-2.5 hours in an environment of 10-1 DEG C, so as to obtain aged vermicelli; and cutting the aged vermicelli into strips, performing vacuum packaging, and performing pasteurization to obtain the product. In the preparation process of the fresh and wet sweet potato vermicelli, potassium cinnamate, thymol and aloe extract are added as fresh-keeping preservatives. The method overcomes the problem that chemical preservatives such as sodium dehydroacetate cannot be added into the fresh and wet sweet potato vermicelli, and prolongs the shelf life of the fresh and wet sweet potato vermicelli.

The purpose of the present disclosure is to provide; noodles that do not require an acid solution treatment of noodle dough containing an alginic acid ester, have good loosening properties when being eaten, and exhibit a good texture with elasticity and chewiness; and a method for producing same.　Provided is a method for producing noodles, the method comprising a raw material mixing step, a noodle-making step, a gelatinization step, and a drying step, wherein a raw material in the raw material mixing step contains a raw material powder containing starch and / or grain flour that is substantially free of gluten (the raw material powder containing starch and / or grain flour that is substantially free of gluten does not include wheat flour), an alkali agent, and an alginic acid ester, the raw material is mixed with water to produce noodle dough in the raw material mixing step, the pH of a suspension of noodles obtained in the drying step is greater than 6.5 and not greater than 9, and an acid solution treatment is not carried out or is carried out after the gelatinization step.

The invention consists essentially of a method for lactic acid fermentation of fresh algae, which can be natural or inoculated under pH control and advantageously under anaerobic conditions, and which makes it possible to produce both ready-to-eat algae in the form of vegetables and fermentation juices that can be drunk directly by animals or mixed with animal feed. After pH stabilization, the obtained algae and fermentation juice are separated.

The invention provides a fat substitute containing curdlan as well as a preparation method and application of the fat substitute. The fat substitute comprises curdlan, PGPR and lipid, the hot shear bleeding rate of the fat substitute in the storage period of 28 days is less than or equal to 2.2%; the instability coefficient is less than or equal to 2.9 in the storage period of 28 days, and the dynamic friction coefficient is 0.10-0.15. The fat substitute containing curdlan provided by the invention has the characteristics of high thermal shear stability and storage stability.

The invention discloses double-embedded microcapsule powder as well as a formula, a preparation method and application thereof, and belongs to the technical field of foods. According to the invention, phase condensation is carried out on core materials with different polarities, so that microcapsule powder capable of pairwise embedding the core materials with different polarities, lipophilic core materials such as vegetable oil (conjugated linoleic acid glyceride, medium chain triglyceride, DHA algal oil, linseed oil, sunflower seed oil and the like), animal oil, haematococcus pluvialis oil or fat-soluble vitamins and the like are obtained; the hydrophilic core materials comprise water-soluble vitamins, high-solubility amino acids and the like, the amphiphilic core materials comprise diglyceride oil, phospholipid oil, sugar fat oil and the like, and the amphoteric insoluble core materials comprise polyphenol substances or low-solubility amino acid substances and the like. According to the microcapsule powder and the preparation method thereof, diversification and compatibility of properties of the core material are realized, the corresponding microcapsule powder effectively isolates negative effects of external environmental factors such as oxygen, moisture, illumination and temperature change on the core material, and the microcapsule powder can be widely applied to industries such as medicine, food and cosmetics.

The invention relates to a quail egg product and a preparation method and equipment thereof, and the preparation method comprises the following steps: quail eggs are pre-cooked in a pre-cooking liquid at a low temperature, the pH value of the pre-cooking liquid is 4.5-6.0, and the low-temperature pre-cooking temperature is 20-55 DEG C; and cooking the quail eggs which are precooked at low temperature. According to the method, the quail eggs are pre-cooked in the pre-cooking liquid at the temperature of 20-55 DEG C, the pH value of the pre-cooking liquid is adjusted to 4.5-6.0, and the protein retention effect of the quail eggs and the yield of the quail eggs are greatly improved through synergistic regulation and control and synergistic interaction of the specific temperature and the specific pH value.

The present invention belongs to the field of food products, in particular fresh mozzarella, and provides packing water suitable for directly acidified fresh mozzarella comprising at least one lactic acid bacterium (LAB), preferably wherein the at least one LAB strain is selected from a Lactobacillus strain, a Lactiplantibacillus strain, a Lacticaseibacillus strain or a Lactococcus strain. The invention further provides LAB suitable for being comprised in the packing water of the present invention and methods for producing packaged fresh mozzarella using the packing water and LAB of the present invention.

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 relates to the technical field of food preservation, and discloses a food-grade composite biological agent formula based on sterilization and application of the food-grade composite biological agent formula in microorganism control of fresh agricultural products. Comprising the following components in parts by weight: 60-80 parts of a sterilization component, 2-5 parts of a synergist, 1-4 parts of a pH regulator, 2-6 parts of an atomization auxiliary agent, 1-2 parts of glycerol and 5-10 parts of deionized water. The preparation method comprises the following steps: uniformly mixing the sterilization component and deionized water, stirring and dissolving, continuously adding glycerol, a synergist and a pH regulator, regulating the pH value, finally adding an atomization auxiliary agent, and uniformly mixing to obtain the food-grade composite biological agent formula based on sterilization. The food-grade composite biological agent formula based on atomization sterilization has a good sterilization effect.

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.

The invention provides a starch-based microcapsule and a preparation method thereof. The preparation method of the starch-based microcapsule comprises the following steps: mixing a core material containing grease and a wall material containing starch sodium octenylsuccinate to obtain a feed liquid, homogenizing and drying to obtain the starch-based microcapsule, the content of starch sodium octenylsuccinate in the wall material is 6-14% of the total amount of the raw materials of the starch-based microcapsule, the wall material also contains an acidity regulator, and the dosage of the acidity regulator enables the pH value of the feed liquid to be 5.0-6.2. The pH value of the feed liquid obtained by mixing the core material containing grease and the wall material containing starch sodium octenylsuccinate in the microcapsule preparation process is adjusted to 5.0-6.2, so that the problem that the dosage of modified starch in high-oil-carrying-rate modified starch capsule powder is large is solved, and meanwhile, the stability problem of low-dosage modified starch microcapsules is also solved.

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 a preparation method of wheat gliadin / soybean protein isolate nanoparticle embedded astaxanthin, and belongs to the field of functional food. The preparation process comprises the following steps: (1) weighing wheat gliadin and soybean protein isolate according to different proportions; (2) dissolving the samples in different proportions in distilled water; (3) stirring the mixed liquid for 1 hour under the condition of 600 r / min; (4) carrying out ultrasonic dispersion treatment on the protein solution to promote the expansion of the protein structure; (5) adding the astaxanthin ethanol solution into the protein solution, and stirring for 1 hour under the condition of 600 r / min; (6) slowly adjusting the pH value of the mixed system to 7.0 by using a 1M citric acid solution; and (7) carrying out centrifugal treatment on the mixed system, and taking supernate to obtain the G / SPI nano-particles and the G / SPI / ASTA nano-particles. According to the preparation method, the double-protein nano-particles prepared by adopting a PH driving method have good stability, the embedding rate of astaxanthin is greatly improved, internal astaxanthin can be effectively protected from being damaged by the external environment, and it is indicated that the double-protein nano-particles have potential application prospects in carrying of bioactive substances.

This invention relates to the field of food processing, specifically to a sweet potato food product and its preparation method. The method involves steaming sweet potatoes to a semi-cooked state using a short-time vacuum low-temperature cooking process, followed by the addition of egg yolks to alter the acidity / alkalinity of the sweet potatoes. This provides an environment conducive to the fermentation of high-sugar-tolerant dry yeast while maintaining the product's sensory characteristics. Simultaneously, the enzymes in the sweet potatoes and egg yolks enhance the degradation of macromolecules in the fermentation system, satisfying the nutritional needs of the high-sugar-tolerant dry yeast during fermentation and promoting its reproduction. This, in turn, leads to the production of more carbon dioxide, increasing the puffing degree of the sweet potato food. Compared to existing technologies, this method avoids the excessive addition of food additives, solving the problem of product quality degradation caused by food additives. While ensuring product quality, it achieves the puffing effect of adding chemical compound puffing agents.

The invention essentially consists of a process for the lacto-fermentation of fresh algae which can be natural or with inoculation with pH control and advantageously under anaerobic conditions and which makes it possible to produce concomitantly ready-to-eat algae in vegetable form and a fermentation juice which can be drunk directly by animals or mixed with animal feed. After the pH is stabilized, the algae and fermented juice that have been obtained are separated.

A fermented food containing a lactic acid bacterium, being substantially free from glucose, 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, and having a pH of 4.5 or lower. A method for producing a fermented food includes 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 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.

Beverage additives and additive delivery systems are disclosed that include additives having relatively low pH, specific gravity, and / or viscosity, or other flow properties capable of facilitating mixing with a base liquid, while producing a sour or otherwise flavored beverage. Methods of mixing and forming a beverage comprising water, an additive, an acidulant, and a flavor system are disclosed.

The present invention relates to a composition in which browning is suppressed, said composition containing an ascorbic acid 2-glucoside basic amino acid salt. The inclusion of the ascorbic acid 2-glucoside basic amino acid salt makes it possible to suppresses the browning of the composition.

The invention discloses a high-oil-loading microcapsule powder embedded with various polar oils, and a formula, a preparation method and application thereof, which are particularly suitable for efficient embedding of various polar oils, such as diglyceride, glycolipid, phospholipid and the like. By selecting the wall material, the emulsifying agent and the filling agent and optimizing the emulsifying process, the high oil carrying capacity is remarkably improved, and meanwhile the excellent heat-resistant stability and the low surface oil content are kept. The microcapsule powder not only has strong oxidation resistance, but also can maintain stable flavor during long-time storage, and is suitable for being applied to various foods and health care products, including but not limited to tablets, candies, bread baking and the like. And the method shows strong industrialization potential and wide applicability. The breakthrough provides a more reliable and efficient solution for the food industry, and the diversified market requirements are met.

A preparation method of rhizoma polygonati polysaccharide, a mulberry composite drink and a special stabilizer comprises the following steps: preparation of a rhizoma polygonati polysaccharide extract: drying rhizoma polygonati, crushing, extracting with water, carrying out composite enzymolysis by adopting cellulase, hemicellulase and papain, and carrying out suction filtration, alcohol precipitation, centrifugation and freeze-drying to obtain the polysaccharide extract; the stabilizer is prepared by compounding carboxymethyl cellulose, pectin, sodium hexametaphosphate and sodium tripolyphosphate; the preparation method of the compound beverage comprises the following steps: mixing the rhizoma polygonati polysaccharide extract and the mulberry powder with sodium cyclamate, citric acid and a stabilizer, homogenizing, filtering, sterilizing and the like to obtain a finished product. Polygonatum sibiricum polysaccharide is used for replacing whole polygonatum sibiricum, insoluble substance precipitation is reduced, and the physiological activity of polysaccharide is reserved; the mulberry powder neutralizes the pungent smell of the rhizoma polygonati and improves the flavor and the health-care function; and the stabilizer enhances the stability and taste of the beverage. The obtained beverage is sour, sweet and palatable, uniform in color and stable in tissue state, and has the effects of regulating immunity, improving intestinal flora and the like.

The invention discloses a broken fruit conveying device, and belongs to the field of agricultural and sideline food processing machinery. According to the technical scheme, the conveying device for the crushed fruits comprises a frame body, a juicing mechanism is arranged on the frame body, a feeding end and a discharging end are arranged at the two ends of the juicing mechanism respectively, a juice collecting assembly is arranged at the lower end of the middle of the juicing mechanism, a crushing bin is arranged at the feeding end, and a rotary crushing assembly is arranged in the crushing bin; the device further comprises a gas-liquid mixing mechanism, a regulator storage tank and a nitrogen storage tank; nitrogen or a conditioning agent is introduced into the crushing bin, the juicing mechanism and the juice collecting assembly through the gas-liquid mixing mechanism, uniform gas distribution is achieved in cooperation with an atomization nozzle, oxidation browning and microbial contamination are effectively inhibited in combination with real-time regulation and control of the oxygen concentration and the PH value, and the device has the advantages that the color stability of fruit juice is improved, and the shelf life is prolonged.

The present disclosure provides an equol-containing food composition and a method for producing the same.

Disclosed herein are a non-bee made honey formulations comprising fructose in an amount from about 20% to about 55% w / w; glucose in an amount from about 20% to about 40% w / w; one or organic acids in an amount from about 0.001% to about 5% w / w; water; and one of the following: one or more polyphenols in a concentration of at least 0.4 mM; or a total antioxidant capacity of at least 1,500 nM / uL Trolox Equivalents. In some embodiments, the total antioxidant capacity is at least that of natural bee-made clover honey. In some embodiments, the total antioxidant capacity exceeds that of natural bee-made clover honey.

The present invention relates to an instant product for preparing a ready-to-drink beverage, comprising: a first preparation (2) in a viscous state or as a concentrate, which has a water base and is mixed with at least one sweetener, an acidifying agent and a flavoring agent or a taste agent; and a plurality of pearls (3) present in the first preparation (2), which have an outer shell (4) formed of alginate and / or pectin and are filled with a liquid or gelled second preparation (5) which has a water base, wherein the second preparation (5) is mixed with at least one sweetener, an acidifying agent and a flavoring agent or a taste agent.

Disclosed is a non-alcoholic beer-taste beverage containing 10 ppb or more of 5-methyl-2-furfural. This non-alcoholic beer-taste beverage has reduced acidity.

To provide: a noodle which is obtained from dough having alginic ester added thereto without acid liquid treatment therefor and exhibits a good loosening property in eating and a good elastic and firm texture; and a production method of the same.SOLUTION: The present invention relates to a noodle production method which includes a raw material mixing step, a noodle production step, a pregelatinization step, and a drying step. A raw material at the raw material mixing step contains: raw material flour including starch and / or grain flour, the grain flour being substantially free of gluten; an alkali agent; and alginic ester. A pH in a suspension of a noodle obtained at the drying step is more than 6.5 and 9 or less. The present invention also relates to the noodle obtained by the production method.SELECTED DRAWING: None

The invention relates to a non-fermented zero-sugar meat product. The non-fermented zero-sugar meat product comprises 77-85 parts by weight of raw meat, 8-16 parts by weight of ice water, 3-5 parts by weight of spices, 1-3 parts by weight of edible salt, 1-3 parts by weight of an acidity regulator, 0.1-0.5 part by weight of an antioxidant and 0.001-0.01 part by weight of a preservative. The invention also relates to a preparation method of the non-fermented zero-sugar meat product. Although a fermentation process is not used, the meat product has a fermentation flavor, is free of sugar, low in fat and low in pH, can effectively control microorganisms, and has excellent health benefits.