77results about "Food membrane process" patented technology

The invention discloses mulberry leaf flavone as well as a preparation method and application thereof, and belongs to the technical field of natural product extraction and preparation. Flavone is released through a microwave-assisted enzyme method, flavone is dissolved through a deep eutectic solvent, the reaction rate is increased through microwave treatment, meanwhile, the catalytic activity of enzyme can be enhanced, and the enzymatic reaction speed and yield are effectively increased; the deep-eutectic solvent contains a large amount of hydroxyl groups and amino groups, the hydroxyl groups and the amino groups can easily form hydrogen bonds with flavone, the solubility of the flavone in the deep-eutectic solvent can be increased, and meanwhile the total extraction amount of the flavone is increased under the dual auxiliary effects of microwaves and enzyme; by adopting a resin separation method, high-purity mulberry leaf flavone, mulberry leaf alkaloid and mulberry leaf polysaccharide can be obtained. The mulberry leaf flavone and the mulberry leaf alkaloid which are prepared and separated by the method can be conveniently and rapidly proportioned according to the requirements, and the mulberry leaf flavone and the mulberry leaf alkaloid can be widely applied to the aspect of hypoglycemic food.

The invention relates to white lentil dairy substitutes, a process for manufacturing said substitutes and food products comprising said white lentil dairy substitutes. The white lentil dairy substitutes of the invention can be used to replace a wide range of dairy products including powdered and milks and creams, including whipping cream. They also have application as beverage creamers and as ingredients in food products such as ice cream.

The present invention relates to a method for producing, purifying and stabilizing nanovesicles of plant origin. The invention also relates to a composition containing the nanovesicles obtained by the method, and the composition is used for lowering cholesterol, reducing blood sugar, reducing blood fat, resisting aging and resisting oxidation.

The present invention relates to a method for preparing a legume starch with a high content of slowly digestible fraction (SDS), a hydrothermal treatment method characterized in that it comprises the following steps:1) Preparing a starch milk with a dry matter content of between 30 and 40% by weight, preferably 32% by weight,2) Heating the starch milk prepared in this way to a temperature 10 to 15° C. lower than its gelatinization temperature,3) Stirring the starch milk obtained in this way at this temperature for between 45 minutes and 7 hours, preferably between 1 hour and 6 hours,4) Recovering, filtering and drying the starch milk treated in this way.

The present invention relates to a method for dealcoholization of a volume V1 of a wine having a percentage of alcohol by volume (ABV) of ABV value (1), comprising the implementation of the following steps: a) separating the volume V1 of the wine into two fractions using a membrane separation method: one fraction concentrated by a factor k referred to as "retentate", the volume of this fraction being equal to 1 / k V1, this fraction having an ABV value (R); one fraction referred to as "permeate" comprising predominantly water and ethanol, the volume of this fraction being equal to (k-1) / k V1, this fraction having an ABV value (P); b) removing the ethanol from the permeate with yeasts added to said permeate, said yeasts being in the respiratory state in order to metabolize the ethanol, the resulting fraction referred to as "metabolized permeate" having an ABV value (P metabolized) lower than ABV (P); c) optionally, diafiltration of the retentate with metabolized permeate to obtain a "diafiltered retentate" having an ABV value (R diafiltered) lower than ABV (R), and a "diafiltered metabolized permeate" having an ABV value higher than ABV (P metabolized), said diafiltered metabolized permeate then being optionally subjected to step (b) again; d) combining a volume of retentate, optionally diafiltered retentate, and a volume of metabolized permeate, to obtain a volume V2 of dealcoholized wine, having an ABV value (2) lower than ABV (1).

Dairy products are produced by subjecting a starting dairy material to nanofiltration to remove monovalent ions to produce an ion-depleted dairy permeate; passing the ion-depleted dairy permeate through an ion exchange column and subsequently with a sodium-containing eluting solution to produce sodium phosphate and sodium citrate derived from the starting material; concentrating the sodium phosphate and sodium citrate; and combining the concentrated sodium phosphate and sodium citrate with dairy components. The dairy product contains an amount of the concentrated sodium phosphate and sodium citrate sufficient to cause fat in the dairy product to be emulsified and protein in the dairy product to be hydrated. In addition or alternatively, a dairy by-product stream may be subjected to ion exchange to remove calcium therefrom; concentrated, and combined with dairy materials naturally containing phosphate and citrate in order to adjust the citrate+phosphate-to-calcium ratio to reach an emulsified dairy product.

The present invention provides a method for reducing the amount of iodine in a marine plant preparation; the method comprising: a) providing an aqueous composition comprising the marine plant preparation; and b) processing the aqueous composition by ultrafiltration across a membrane with a pore size of about 50 kDa or less to provide a processed marine plant preparation with a reduced amount of iodine compared to the amount of iodine in the marine plant preparation in the aqueous composition.

To provide a method for producing a mineral extract rich in potassium, which is a mineral component extremely important to humans. Minerals are extracted from activated carbon, which is made from plant-derived raw materials, using an aqueous solvent.

The present invention pertains to a method of producing beta-casein-containing compositions and products obtainable by such methods. More particularly, the invention pertains to a method of producing beta-casein compositions using controlled microfiltration first at a temperature higher than 20 degrees C, followed by cooling of the retentate to 0-15 degrees C and a second microfiltration of the cooled composition resulting in beta-casein containing permeate.

The present invention provides the use of bovine spleen peptide powder in the manufacture of a food product for improving sleep in a subject, alleviating depression in a subject, or improving bowel function in a subject.The present invention also provides the use of bovine spleen peptide powder in the manufacture of a medicament for use in preventing or treating sleep disorders or depression in a subject, or for use in improving bowel function in a subject.

The invention relates inter alia to the field of the production of foods and stimulants, more particularly coffee products and coffee substitute products having a reduced acrylamide content. The invention provides a method for removing acrylamide from various food matrices, more particularly from a coffee or coffee substitute product matrix, by using a biocatalyst to degrade acrylamide.

The present invention relates to a method for producing a cooking sauce from green table olive fermentation brine, preferably treated with an alkali. The brine used as the basis of the method must contain lactic acid bacteria and yeast, a salt content between 6.5-8.5%, a pH between 3.7-4.3, a free acidity of 1.0-1.3% and a combined acidity of 0.10-0.25 mEq. The method also consists of having fermented the olives for a long period of time, for example, between 3-18 months. Using this brine, the method comprises the following steps: filtering the fermentation brine to remove impurities; adding powdered yeast extracts to provide an umami flavour; adding plant extracts to obtain a colour and viscosity similar to soy sauce; adding a thickening agent to prevent the powdered yeast extract from separating from the rest of the brine; and packaging and pasteurising the resulting sauce.

To provide: a method for preparing a red ginseng extract which, while having an excellent content of ginsenoside, is hygienic, has a good flavor, and has an excellent sweetness, having a good feel in being taken; and the red ginseng extract.SOLUTION: A red ginseng extract is prepared through the steps of: peeling the skins of fresh ginseng; washing the fresh ginseng; subjecting the washed fresh ginseng to sterilization washing by washing the same with ozone water while irradiating the same with ultraviolet rays, and then further irradiating the same with ultraviolet rays; steaming the same with a vapor generated by heating a natural medicinal material mixed water; drying the same; preparing red ginseng by irradiating the dried fresh ginseng with infrared rays; and obtaining an extract.SELECTED DRAWING: Figure 1

A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60° C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 μm or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.

A method for preparing a plant derived product or a process intermediate or a process input, the method comprising the steps of providing a plant derived starting material, subjecting the starting material to a forward osmosis step against a draw solution so as to produce a plant material concentrate, and subjecting the draw solution to a water removal step. The water removal step may include further forward osmosis in combination with an evaporator system.

The present invention concerns a method for the production, purification, and stabilization of plant-derived nanovesicles. It also concerns a composition containing the nanovesicles obtained by this method for hypocholesterolemic, hypoglycemic, hypolipidemic, anti-ageing, and antioxidant use.

Protein-rich nutrient supplements and animal feed supplements derived from an anaerobic bacterial process are generated through a myriad of cell rupturing and protein fractionation / purification processes. Bacterial fermentation systems and methods of obtaining one or more protein-containing portions from a fermentation process using carbon monoxide-containing gaseous substrates are provided. The invention further provides compositions of protein-rich nutrient supplements with useful applications for intake by a variety of different animals and humans.

The present invention is to provide a method of manufacturing a Korean sauce, the method including a purified water manufacturing step of obtaining raw water and purifying the raw water by causing the raw water to pass through a filtration filter and a reverse osmosis filtration membrane; a Korean sauce weighing step of weighing a received raw material and weighing an aged raw material; a lactic acid bacteria culture solution manufacturing step of performing main fermentation culture of lactic acid bacteria, homogenizing the lactic acid bacteria, and adding a predetermined amount thereof; a sauce mixture optimizing step of adding purified water and a liquid raw material which are measured in a predetermined mixing ratio, raising a temperature to a predetermined temperature, then adding a powder raw material, and stirring a resultant; a sterilization step of proceeding a sterilization operation in a predetermined temperature range and a predetermined time range by using an HTST sterilization device; a filtration step of filtering out a foreign substance and a filtrate that is out of a predetermined standard after the sterilization step; a filling step of filling a container with a predetermined amount; a cooling step of completely sealing an inside of the container with shrinkage vacuum pressure by a cooling process after the sterilization step; and a packaging step of attaching a label to which predetermined information is input to the container of the Korean sauce that has gone through the sterilization and cooling steps. According to an embodiment of the present invention, an object is to provide a manufacturing method of manufacturing a sauce with the original balanced flavor of food preferred by a consumer by a process of optimizing a mixing ratio to improve the flavor of Korean food.

A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60° C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 μm or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.

To provide a production method of red jujube starch syrup which uses no sugar, dye and antiseptic, and has health sweetness generated by only jujube.SOLUTION: A production method of jujube starch syrup comprises: a roasting step S20 for washing dry jujube; an extracting step S30 for putting the washed object in a pouch and heating the washed object in a water bath for extracting jujube liquid heated by water bath; a filtration step S40 for acquiring jujube liquid heated by water bath obtained by removing a skin and seed from an object which was subjected to heating in a water bath; a jujube seed separation step S50 for, after soaking the dry jujube in water, separating the seed and calyx; a jujube seed boiling step S60 for boiling the jujube seed separated object from which the calyx was separated, for separating a pulp from the seed; a pulp filtration step S70 for filtering the boiled jujube pulp; and a pulp and skin steaming step S80 for boiling the residual skin and pulp; a jujube skin and jujube pulp separation step S90 for filtering the skin from the mixture of the skin and pulp subjected to steaming; and a primary heating in a water bath step S100 for heating in a water bath by a caldron, the separated pulp in S60 and separated pulp in S90.SELECTED DRAWING: Figure 1

The invention discloses a method for removing ginkgolic acid in a water-soluble ginkgo leaf extract, which comprises the following steps: mixing the ginkgo leaf extract with a compound enzyme solution, fully stirring for enzymolysis, adding a modified fullerene-graphene oxide compound for adsorption, then carrying out electrodialysis separation, then carrying out chromatographic column adsorption, refrigerating, crystallizing and removing impurities, thus obtaining the ginkgolic acid in the water-soluble ginkgo leaf extract. And performing membrane concentration and drying to obtain the ginkgo biloba extract without ginkgolic acid. According to the method, a revolutionary breakthrough is realized in the field of purification of the water-soluble ginkgo leaf extract by constructing a synergistic system of biological enzymolysis, nano material adsorption, electrochemical separation and a molecular recognition technology. Compared with a traditional process, the scheme creatively adopts a composite enzymolysis pretreatment technology, and creates favorable conditions for subsequent purification; the innovatively designed modified fullerene-graphene oxide nano composite material can be used for efficiently capturing free ginkgolic acid under a mild condition; gradient removal of ginkgolic acid is achieved through a unique electrodialysis-molecular imprinting coupling technology, the removal efficiency is guaranteed, and flavonoid active ingredients are protected.

The application provides a method for preparing a momordica grosvenori sweet composition from momordica grosvenori and application thereof. The method for extracting the sweet composition from the momordica grosvenori preferably comprises the following steps: ripening of immature momordica grosvenori, juice extraction, pure water extraction, impurity removal, concentration and purification, and the like to obtain the sweet composition. The application also comprises a compound sweetener containing the sweet composition, which can be widely applied in food, beverage, health care product, daily chemical product, and the like. The application controls the contents of mogroside III and mogroside IIe, so that the momordica grosvenori sweet composition has a better taste. In the preparation process of the sweet composition, only pure water is used, and no organic solvent such as ethanol is used, so that the production process is more green and healthy.

The invention relates to a compound which comprises 3-hydroxybutyric acid and sodium 3-hydroxybutyrate. The ratio of the 3-hydroxybutyric acid to the sodium 3-hydroxybutyrate is (1: 10) to (10: 1). The preparation method comprises the following steps: (1) obtaining a substance A through one of the following methods: mixing 3-hydroxybutyric acid and sodium 3-hydroxybutyrate; or adding 3-hydroxybutyric acid into the alkaline Na compound aqueous solution, stirring, removing water, and steaming to be nearly dry; or carrying out heating reaction on 3-hydroxybutyric acid alkyl ester and water in the presence of a catalyst, cooling, filtering, adding an alkaline Na compound aqueous solution into the filtrate, carrying out reduced pressure distillation to remove water, and steaming to be nearly dry; (2) adding one or more solvents selected from the group consisting of water, THF, DMF, DMSO, DMAC, alcohols, halogenated hydrocarbons, ketones and esters into the substance A obtained in the step (1), stirring and cooling to precipitate a solid; and (3) filtering out the solid, and drying to obtain the compound. The compound is applied to preparation of ketogenic substances for increasing or maintaining the blood ketone level of a subject.

The present invention relates to a process for microparticulating of an ideal whey protein in a solution. The present invention relates also to microparticulated ideal whey protein preparation. In addition, the present invention relates to use of the microparticulated ideal whey protein preparation in milk based products and / or dairy products. Further, the present invention relates to a milk based product and / or a dairy product containing a microparticulated whey protein preparation.

The invention discloses a complex of 3-hydroxybutyric acid and sodium 3-hydroxybutyrate and a preparation method thereof. The complex provided by the invention effectively solves the acid / salt load and gastrointestinal side effects associated with the existing products, has good taste comfort, and has a good ketogenic effect, and can be better used as a dietary or nutritional supplement.

The present invention relates to a method for preparing legume starch having a high content of slowly digestible fraction (SDS), which is a hydrothermal treatment method, said preparation method comprising the following steps: 1) preparing a starch milk with a dry matter content of 30-40% by weight, preferably 32% by weight; 2) heating the starch milk thus prepared to a temperature 10 to 15°C lower than its gelatinization temperature; 3) stirring the starch milk thus obtained at this temperature for 45 minutes to 7 hours, preferably 1 hour to 6 hours; 4) recovering, filtering and drying the starch milk thus treated.