872results about "Food ingredient as thickening agent" patented technology

Infant formula containing certain thickening agents useful for treating regurgitation. The thickening agent can be waxy corn starch, waxy rice starch, or a mixture thereof.

The invention relates to a composite rose fruit and vegetable juice fermented beverage and a preparation method thereof. The composite rose fruit and vegetable juice fermented beverage contains original rose pulp, fruit juice, vegetable juice, a compound thickening stabilizer, a sweetening agent, edible essence and a compound leavening agent according to a certain mass parts. The preparation method comprises the following steps: preparing materials, preliminarily processing a fruit and vegetable juice beverage, mixing the compound thickening stabilizer, performing medium processing on the fruit and vegetable juice beverage, and finally preparing the fruit and vegetable juice beverage. The composite rose fruit and vegetable juice fermented beverage has the beneficial effects that edible rose juice serves as a main raw material, various kinds of fruit juice and vegetable juice are matched, lactobacillus fermentation is inoculated after scientific treatment, the content of amino acids in the fruit and vegetable juice is improved under the action of microbes, new vitamins and organic acids are synthesized, new aromatic components are generated, rich intestinal probiotics are obtained while rich nutrition can be obtained.

The present invention relates to a malleable protein matrice (MPM), which is the reaction product of the agglomeration of proteins after a fermentation process and is exhibiting biological activities and is suitable for the incorporation (or encapsulation) of various hydrophilic or lipophylic substances. The present invention also relates to the process for the preparation of the malleable protein matrice and its usages.

The present invention relates to a process for manufacturing a fat-based flavour concentrate obtained by a thermal reaction wherein the process comprises the step of providing a flavour precursor composition comprising at least one polyol and at least one amino compound comprising amino acids, amino acid derivatives and peptides with a dairy ingredient;followed by heating the flavour precursor composition with the dairy ingredient to generate a fat-based flavour concentrate; and cooling the fat-based flavour concentrate.

The present invention relates to thickened beverage compositions. More particularly the invention relates to beverage compositions thickened for the management of dysphagia. More particularly this invention relates to the production of thickened beverages by a dispensing machine that is also capable of dispensing non-thickened beverages.

The invention belongs to the technical field of preparation of chicken soup, and discloses chicken bone soup-stock as well as a preparation method thereof. The method comprises the following steps: after cleaning a chicken skeleton, cutting the chicken skeleton into chicken bone blocks; placing the chicken bone blocks into water, and heating and decocting to obtain chicken bone soup; filtering the chicken bone soup, filtering out bone blocks, and separating chicken oil and chicken bone cooking liquor by filter cloth after freezing the chicken bone cooking liquor; vacuum-concentrating the chicken bone cooking liquor to obtain concentrated chicken bone soup, and adding sucrose ester, xanthan gum, carrageenan, beta-cyclodextrin, table salt, white granulated sugar and a tasty agent to be fully dissolved; adding molecular distilled monoglyceride into chicken oil and fully dissolving; mixing and homogenizing the dissolved concentrated chicken soup; and vacuum-degassing the homogenized chicken bone soup, packaging, sterilizing at high pressure, and cooling to room temperature to obtain the chicken bone soup-stock. The preparation method provided by the invention is reasonable in process, simple in flow, short in product output time and convenient for normalized operation of plants. The chicken bone soup-stock obtained is milky white in color and luster, stable in state, rich in delicate flavor, long in aftertaste, abundant in nutrition and free from preservatives.

The invention relates to a quinoa plant protein beverage, relates to a preparation method of the beverage, and belongs to the technical field of food beverages.The quinoa plant protein beverage is prepared from a quinoa product, polydextrose, a stabilizer, a sweetening agent and softened water; the quinoa product is a quinoa concentrated solution and / or quinoa powder and / or a quinoa fermentation solution, and the protein content in the quinoa plant protein beverage is not lower than 1.0 g / 100 g.Multiple modes of combining ultrasonic cleaning, enzymolysis, microwave assisted ultrasonic extraction and hot water extraction are adopted, the raw material utilization ratio and nutrient content of quinoa are effectively increased, and the quality is effectively improved; the food safety of the product is effectively guaranteed.A preserved strain lactobacillus plantarum CGMCC NO.11763 is adopted, the quinoa concentrated solution is partially fermented, the taste of the quinoa plant protein beverage is enriched, the digestion and absorption rate is increased, and probiotic factors are supplemented.

The invention relates to thickening compositions for thickening nutritional products to make the nutritional product suitable for consumption by dysphagia patients, said thickening composition comprising starch, xanthan gum and / or methylcellulose and galactomannan and / or glucomannan.

The invention relates to a special clinical nutrient composition for liver diseases and a preparation method of the composition. The special clinical nutrient composition comprises protein, fat, carbohydrate, dietary fibers, macro-elements, trace elements, vitamins, dietary essence, medicinal and edible components, natural plant compounds and new resource food, wherein the new resource food comprises hyriopsis cumingii polysacchride, and the medicinal and edible components comprise mint, Indian bread, barbary wolfberry fruits, common floweringquince fruits, common yam rhizome, mulberry fruits, spina date seeds and citrons. The preparation method includes the steps: preparing the components into powder in advance; uniformly mixing the powder to prepare corresponding dosage forms. The medicinal and edible components are subjected to water extraction, concentration and spray drying to prepare the powder, and the vitamins and the fat are microencapsulated into the powder. By screening and matching the components, the nutrient composition can provide needed energy, key nutrients and necessary trace elements for patients suffering from the liver diseases, the liver diseases are treated and liver cells are protected under the synergistic action of the components, and development of the liver diseases is slowed down.

A dough composition comprising gluten-free cereal flour, a water-soluble cellulose ether, and a low substituted cellulose ether having a molar substitution of 0.05-1.0 is provided. The bread made from the dough composition has a good mouthfeel and a satisfactory volume, retains softness over time, and are eatable by those patients of food allergy to wheat or the like.

The invention relates to a special clinical nutrition formulation for health nursing in puerperium. The special clinical nutrition formulation comprises protein, fat, carbohydrates, dietary fibers, macroelements, trace elements, vitamins, dietary essences, medicinal-edible components, natural phytochemicals and new-resource food, wherein the dietary essences include white turnip powder and cucumber powder, and the medicinal-edible components include mint, radix glycyrrhizae, ginger, orange peels, rhizoma dioscoreae and pawpaw. A preparation method includes that all components are pre-prepared into powder which is then prepared into corresponding dosage forms, wherein the medicinal-edible components are made into powder by means of water extraction and concentration and spray drying, and the vitamins and fat are made into powder by means of microencapsulation. By screening and matching of the components, the nutrition formulation is capable of providing demanded energy, critical nutrients and essential trace elements for puerperal women in puerperium. Under synergistic effects of all components, gastrointestinal functions of the puerperal women can be regulated quickly and comprehensively, and body resistivity of the puerperal women is enhanced.

The invention relates to meal replacement power and a preparation method thereof. The meal replacement power comprises the following components in percentage by weight: 40-60% of carbohydrate, 20-40% of protein, 8-10% of fat, 7-9% of dietary fiber, 1-5% of mineral compound, 0.1-0.4% of vitamin compound and 0.11-0.14% of taurine. The meal replacement power contains all nutrient substances required by human bodies, when people take the meal replacement power as required, the purpose of losing weight can be achieved, metabolism is promoted, fatigue eliminating and energy increasing are achieved, and after weight loss, and the phenomenon of loose and non-elastic skin does not occur.

The invention discloses a preparation method of a kudzu vine vinegar beverage. The preparation method comprises the following steps of crushing kudzu vines, sterilizing, adding cellulose, amylase and saccharifying enzyme for carrying out synergetic enzymatic hydrolysis; then, adding mixed strains of lactic acid bacteria, saccharomycetes and acetic bacteria for carrying out multi-strain fermentation, filtering and mixing so as to obtain the kudzu vine vinegar beverage finally. According to the invention, the kudzu vine vinegar beverage is high in isoflavone extraction rate, brown orange, clear and transparent, palatable in acidity, soft, mellow and full-bodied in mouthfeel, and has specific flavor of the kudzu vine vinegar beverage.

The invention provides a curcumin composite particle and a preparation method and application thereof. In particular, the curcumin composite particle comprises component (a) curcumin, component (b) prolamin and component (c) casein or caseinate or casein derivative. The component (a) and the component (b) are in a mixed state and wrapped by the component (c). The curcumin composite particle can remarkably improve the water solubleness, bioavailability and stability of the curcumin, and has good application prospects in the field of functional food and medicine.

The invention relates to an egg pudding made by egg liquid and a preparation technology for the egg pudding. The egg pudding is prepared by adding xylitol, a composite thickener, a composite water carrying agent, vanillin, juice and essence into cholesterol-removed egg pulp and skim milk powder which serve as main raw materials. The egg pudding comprises the following components in parts by weight: 70-110 parts of the egg liquid, 60-70 parts of the milk powder, 60-80 parts of the xylitol, 1-5 parts of the composite thickener, 1-4 parts of the composite water carrying agent, 655-735 parts of water, 70-75 parts of the juice, 3-5 parts of the vanillin and 0.3-0.5 part of the essence. The egg pudding is prepared by raw material mixing, fragrance enhancing, seasoning preparation, emulsification, homogenization, canning, sterilization and cooling, is rich in nutrition, tastes sour, sweet, delicious and clear and can be preserved for 12 months.

The present invention discloses a microcapsule mustard essence which consists of wall materials and core materials; the wall materials are prepared by using the following components in parts by weight: starch sodium octenylsuccinate 5.0-25 parts, soybean protein isolate 1.0-5.0 parts, sodium caseinate 0.1-3.0 parts, maltodextrin 20-60 parts and thickening agents 0.2-6.5 parts; and the core materials comprise the following raw materials in parts by weight: natural mustard oil 1.0-20 parts and / or allyl isothiocyanate 1.0-20 parts, and fragrance enhancing and coordinating agents 0.4-1.5 parts. The microcapsule mustard essences have high embedding rate and good heat resistance, can improve the stability of the mustard oil, overcome the shortcomings of highly volatility and strong irritation of liquid essences used in the past, and not easily being preserved in products, and better exert the fragrance of the mustard oil; and at the same time, the wall materials of the microcapsule mustard essences are widely accessible, have low production cost, and can be widely promoted and applied.

The invention discloses a flaxseed drink. The flaxseed drink comprises the following raw materials in parts by weight: drinking water 50-80, flaxseed water soluble powder 0.2-30, flaxseed gum 0.2-0.5, white granulated sugar 2-4, high fructose corn syrup 1-5, lecithin 0.04-0.1, a stabilizer 0.1-0.2, ethyl maltol 0.0006-0.001, aspartame 0.001-0.008, acesulfame potassium 0.01-0.03, lactic streptococcus 0.01-0.015, D-sodium erythorbate 0.01-0.015, vitamin E 0.008-0.01, tea polyphenols 0.012-0.015, an edible essence 0.01-0.03, and a proper amount of fruit and vegetable juice concentrate. The flaxseed drink is a health drink which is rich in alpha linolenic acid and a variety of balanced nutrients.

The invention relates to a calcium-added western ham or a cooked and smoked sausage and a preparation method thereof. The calcium-added western ham or cooked and smoked sausage is composed of the following components: pig lean meat, pork fat, water, milk minerals, edible salt, composite phosphate, sodium nitrite, D-Sodium isoascorbiate, monascus red pigment, a natural mixed thickener, sodium lactate, compound spices, monosodium glutamate, soybean isolate protein powder, edible essence, white granulated sugar and modified starch. The preparation method comprises the following steps: unfreezing raw meat, cutting and mincing the raw meat, preparing feed liquid, stirring, salting, rolling, filling, baking, cooling, packing, sterilizing, cooling and drying. The prepared milk mineral salt type western ham or cooked and smoked sausage has the advantages of red color, uniform and dense structure, good meat grain, pure meat flavor and high quality stability in the quality guarantee period.

A stabilizer system comprising blends of cellulose, lambda-carrageenan, and guar gum. Food products and beverages, such as energy drinks, are prepared with the stabilizer blends.

The invention discloses a ready-to-eat shrimp sauce which is prepared from following components including, by mass, 10-20% of fermented soya bean sauce, 5-10% of peanut sauce, 5-10% of cooking wine, 3-5% of salad oil, 1-3% of salt, 5-10 of sugar, 0.5-1% of pepper powder, 1-3% of chilli powder, 1-3% of chicken essence powder, 3-5% of juice of green Chinese onion and ginger, 3-5% of a composite stabilizing agent and the balance shrimp paste. The shrimp sauce is oil-glossy and bright in color, is moderate in thickness, is fine and uniform in shape and form, is free of a layering phenomenon, is low in salinity and is good in color, mouthfeel and flavor. The invention also provides a preparation method of the ready-to-eat shrimp sauce. The preparation method includes following steps: (1) preparing the shrimp paste; (2) preparing a flavoring liquid; and (3) carrying out a flavoring and boiling process. The preparation method is simple in processing steps, is short in preparing period, is low in cost and is suitable for a large-scale industrial production. The shrimp sauce is not liable to be polluted during the preparation method and the preparation method is high in safety.

The invention provides dietary fiber meal replacement powder. The dietary fiber meal replacement powder is prepared from the following raw materials in percentage by mass: 33 to 82 percent of dietaryfiber powder, 10 to 38 percent of functional oligosaccharide, 2 to 4 percent of milk powder, 1 to 5 percent of konjac flour, 4 to 10 percent of soybean peptide powder, 0.01 to 0.05 percent of a sweetening agent, 0.1 to 0.6 percent of multivitamin, 0.5 to 1.5 percent of multi-mineral and 0.2 to 1.0 percent of a thickening agent. The dietary fiber meal replacement powder has the advantages of comprehensive nutrients, strong satiety, fine and smooth mouthfeel and low energy, can be used for improving the body constitution of obese people and can be used as a meal replacement food for people withdiabetes mellitus and obesity.

The invention discloses a preparation method of a high-stability cellulose base natural edible anthocyan pigment compound. The compound consists of two parts of main materials and auxiliary materials, wherein the main materials comprise anthocyan as a functional component, and a nanometer / micron cellulose substance or a derivative colloidal solution thereof as a base material, wherein the nanometer / micron cellulose substance or the derivative colloidal solution thereof is used for loading the functional component; the auxiliary materials contain a stabilizing agent and a polysaccharide thickening agent. The preparation method comprises the following steps: at a lower rotating speed, dropwise adding an aqueous / organic solvent solution of anthocyan natural pigment into a pre-sheared base material mother solution using a cellulose base colloidal solution as a main component, and shearing the aqueous / organic solvent solution of the anthocyan natural pigment at a high speed so as to obtain the cellulose base pigment compound. The pigment compound is an aqueous-based anthocyan pigment compound emulsion which is post-processed and treated to be prepared into solid granules of the anthocyan pigment compound, the anthocyan pigment compounds of various forms can be well dispersed in water, the storage stability of the pigment can be improved, and the action period of the pigment can be prolonged.

The invention discloses constipation-relieving drink granules and a preparation method thereof. The drink granules comprise the following raw material components in parts by mass: 15-22 parts of polydextrose, 15-20 parts of fructo-oligose, 18-25 parts of inulin, 18-30 parts of fruit and vegetable powder and 9-17 parts of a drink additive. The drink granules comprise polydextrose, fructo-oligose and inulin which are dietary fibers with high water solubility. The content of the water-soluble dietary fibers is as high as 58.5 percent, on one hand, the dietary fibers are large in volume and can promote peristalsis and reduce food retention time in the intestinal tract, and the contained moisture is unlikely to be absorbed; on the other hand, the dietary fibers are fermented in the large intestines through bacteria, and the moisture in the fiber is directly absorbed, so that the excrement is softened, and an effect of relaxing the bowels is achieved. Therefore, the constipation can be effectively relieved; the polydextrose, fructo-oligose and inulin are high in water solubility, and the drink granules obtained by adding have good taste.

The invention relates to a probiotics solid beverage. The probiotics solid beverage is prepared from the following components in parts by weight: 40-80 parts of swelled soybean powder, 1-10 parts of freeze-dried probiotics powder, 0-40 parts of milk powder, 10-20 parts of prebiotics, 0.2-20 parts of a sweetening agent, 0-15 parts of maltodextrin, 0-8 parts of a sour agent, 0-5 parts of a thickening agent and 0-2 parts of edible essence. The probiotics solid beverage is rich in dietary fiber and the prebiotics, nutritionally balanced, low in storage and transportation requirements and long in guarantee period.

The present invention relates to thickened beverage compositions. More particularly the invention relates to beverage compositions thickened for the management of dysphagia. More particularly this invention relates to the production of thickened beverages by a dispensing machine that is also capable of dispensing non-thickened beverages.

The invention relates to non deep-fried instant noodles and a preparation method thereof. The non deep-fried instant noodles adopt a one-piece structure that an upper layer is a seasoning block and a lower layer is a cake. Cooked noodles and dishes processed in kitchens are integrated, and a vacuum freeze drying technique is used wholly, so that novel non deep-fried instant noodles are prepared. The non deep-fried instant noodles have the advantages that the non deep-fried instant noodles are low in fat, rapid in rehydration, good in soup sucking properties and pure and delicious in flavor, have the feel of conditioning in family kitchens, and can well reserve original nutrient components. Besides, the noodles and the dishes are integrated together to process a noodle product in a container, and the non deep-fried instant noodles can be eaten when being brewed with boiling water for 3min, so that the non deep-fried instant noodles are convenient and rapid, and tedious steps that when conventional instant noodles are brewed, material bags of seasoning powder bags, sauce bags, vegetable bags and the like need to be tore are omitted, and the non deep-fried instant noodles are time-saving, bag-material-saving, environmental-friendly and healthy.

The invention discloses a deep processing method for pomace, wort sludge, lees and peel pomace in complete utilization of kiwi fruits. The deep processing method includes the steps: cleaning fresh kiwi fruits, peeling the cleaned kiwi fruits and then feeding the kiwi fruits into a beating machine for beating; performing centrifugal separation for obtained pulp to obtain filter liquid 1 for preparing kiwi fruit beverages; inoculating yeast with the pomace of the kiwi fruits, performing pure fermentation, and filtering and separating obtained fermented liquid to obtain filter liquid 2 for preparing kiwi fruit wine; distilling the wort sludge of the kiwi fruits to obtain fraction for preparing kiwi fruit brandy; blending and homogenizing the lees of the kiwi fruits to obtain mixture for preparing kiwi fruit jam; preparing enzyme organic fertilizers by the peel pomace of the kiwi fruits, fermentation deterioration fruits and washing water. According to the method, the kiwi fruits are completely utilized, the kiwi fruit beverages, the kiwi fruit wine, the kiwi fruit brandy, the kiwi fruit jam and the enzyme organic fertilizers are developed, nutrition and health care components in the pomace, the wort sludge, the lees and the peel pomace of the kiwi fruits are sufficiently utilized, the comprehensive utilization level of the kiwi fruits and additional values of kiwi fruit products are effectively improved, environmental pollution caused by rough processing is avoided, and cleaning production of production places is achieved.