103results about "Food precipitation" patented technology

A protein fraction and an oxidation stable fat fraction are recovered from poultry containing fat, bone and protein. The poultry is comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein.

A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3,6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.

A filtering system used on a meat injection machine that injects pickling into meat products. The filter consists of a tank and a first and second rotary filter. The first rotary filter uses a wedge wire wound cylinder and augers having flutes that rotate to catch and push away solid particles toward the second filter. The second filter then uses more wedge wire in a whirlpool effect to ensure all solid materials and foam are in the outside of the filter. Injector fluid is then taken from the center of the inside volume of the second filter to be used in injection needles.

The invention discloses a method for improving the solubility of potato protein by combining ultrasound with pH offset, and belongs to the technical field of protein modification. The method comprisesthe following steps: (1) peeling potatoes, dicing the peeled potatoes, and soaking the diced potatoes in a 0.12% sodium sulfite solution; (2) homogenizing the potatoes and standing for 15 minutes, centrifuging, taking a supernatant, regulating the pH value to 8.0, stirring and extracting at room temperature for 2 hours, centrifuging, taking a supernatant, regulating the pH value to 4.0, standingfor 1 hour, taking a precipitate, adding distilled water, redissolving, regulating the pH value to 7.0, and freeze-drying to obtain potato powder; (3) preparing a proper concentration of the obtainedpotato protein, and carrying out ultrasonic treatment; and (4) adjusting the pH value of the protein solution subjected to ultrasonic treatment in the step (3) to 12.0, maintaining the pH value for 1hour, and adjusting the pH value to 7.0 to obtain a modified potato protein solution. The modification method provided by the invention can greatly improve the solubility of the potato protein, and has very important significance for expanding the application field of the potato protein.

Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

A process and system for recovering protein and lipid from food animal byproducts, and the products thereof, involves homogenizing animal byproducts with water to form a homogenate, solubilizing the homogenate by adjusting the pH of the homogenate to form a first pH adjusted composition, separating the first pH adjusted composition forming a light fraction containing lipids (oil), a medium fraction containing protein in solution, and a heavy fraction containing fat-free impurities, separation by first centrifugation, adjusting the pH of the medium fraction to about the isoelectric point of the proteins thereby precipitating the medium fraction forming a second pH adjusted composition, and separating the second pH adjusted composition forming a light fraction containing water and a heavy fraction containing precipitated proteins. The water may then be recycled and used in the homogenization of further byproducts.

The present invention is directed to a calcium containing vegetable protein containing composition, comprising; a calcium containing protein material containing at least 90% protein by weight, dry basis, said protein material having a dry basis degree of hydrolysis of from about 1.8% up to about 4.0%, a dry basis calcium content of from 0.10% up to about 0.6%, a dry basis density of from about 0.28 up to about 0.48 g/cc, a pH of from about 6.9 up to about 7.7, and a particle size wherein not more than 10% of the particles are retained on a 30 mesh screen. The present invention is also directed to a calcium containing vegetable protein based beverage composition, comprising; a liquid and a calcium containing hydrolyzed soy protein isolate containing at least 90% protein by weight, dry basis, said protein material having a degree of hydrolysis of from about 1.8% up to about 4.0%, a percent calcium of from about 0.15 up to about 0.60, a density of from about 0.15 up to about 0.48 grams per cubic centimeter, a pH of from about 6.9 up to about 7.7, and a particle size wherein not more than 10% of the particles are retained on a 30 mesh screen

The invention discloses a technical method for extracting dietary fiber from pear residue; the pear residue is a waste material produced in the production of pear juice, contains a large number of sclereid, is poor in palatability when direct used as a feed, is a waste of resources and seriously pollutes the environment when use as a waste material; by use of the pear residue for dietary fiber production, the pear industry additional value can be increased, and energy can be saved and emission can be reduced. The technical method comprises the following steps: 1, pear residue pretreatment, 2, ultrasonic assisted enzymolysis, 3, precipitation with ethanol, and 4, drying to obtain pear residue dietary fiber including pear residue soluble dietary fiber and pear residue insoluble dietary fiber; the extraction rate of the pear residue soluble dietary fiber is 13%-15%, at the 20-80 DEG C, the solubility stability of the pear residue soluble dietary fiber is 85% above, the pear residue soluble dietary fiber is strong in antioxidant ability; the pear residue insoluble dietary fiber has good water holding capacity and swelling capacity, and is high-quality dietary fiber. The technical method has the advantages of simple process, short enzymolysis time and low cost, and is suitable for industrial application.

The invention discloses a preparation process of coco powder. The preparation process is characterized by comprising the following steps in sequence: (1) pulping coco fresh and coco juice to prepare coco jam; (2) grinding the coco jam by using a grinder; (3) homogenizing the coco jam at high pressure; (4) adding an emulsifier and emulsified starch into the coco jam, and mixing the materials; (5) homogenizing a solution of the mixed materials at high pressure again to obtain a solution in a good emulsification state; (6) performing spray-drying on the solution, so as to obtain coco powder. According to the preparation process, an existing process is simplified, simultaneously farthest the nutrient contents, color, flavor and taste of coco are retained, and the coco powder is high in yield good in instant dispersibility and pure in taste.

The invention discloses an oligosaccharide probiotics composition and a method for preparing capsules by using the composition, and belongs to the technical field of a biological medicine. The method comprises the following steps: 1) in preparation of 1kg of oligosaccharide probiotics composition, taking 300-600g of oligosaccharide powder, 100-200ml of high-bacterium thick probiotic liquid, and 50-100g of hydroxypropyl methyl cellulose, wherein the oligosaccharide powder is prepared from stachyose, raffinose and jerusalem artichoke flour in the same mass, screening after evenly mixing the oligosaccharide powder and the hydroxypropyl methyl cellulose, and then adding the high-bacterium thick probiotic liquid, so as to obtain the oligosaccharide probiotics composition after fully and evenly mixing; 2) pelletizing the prepared oligosaccharide probiotics composition, and then drying and straightening to obtain oligosaccharide probiotics particulate matters, filling the oligosaccharide probiotics particulate matters into hollow capsules, so as to obtain the oligosaccharide probiotics capsules. The method disclosed by the invention is simple and feasible; the prepared capsules are high in antifungal activity, and have dual effects of oligosaccharides and probiotics.

The invention relates to a cooking wine containing dendrobium candidum extract and a preparation method of the cooking wine. The cooking wine containing dendrobium candidum extract is prepared from dendrobium candidum, yellow rice wine, white wine, white granulated sugar, aginomoto, a spice, salt, other accessories and water. The preparation method of the dendrobium candidum extract comprises the following steps: preparing a dendrobium candidum fluid extract, precipitating the fluid extract through ethanol, recovering the ethanol from the supernate, and drying and finely crushing the precipitate to obtain the dendrobium candidum extract. The dendrobium candidum extract is added into the yellow rice wine and the white wine in which the spice is soaked, and then the dendrobium candidum extract is blended, filled and sterilized to prepare the cooking wine containing the dendrobium candidum extract. Dendrobium candidum branches and leaves or fruits are used as raw materials, effective components in the dendrobium candidum are applied to cooking seasoning, and thus the functions of nourishing yin, clearing heat, strengthening spleen and stomach of the dendrobium candidum can be fully performed.

The invention discloses a method for concentrating natural vitamin C of rosa roxburghii. The method comprises the following steps of sequentially performing a low-temperature oxygen-separation breaking and squeezing step, a tannin-removing step with a vacuum tank, a low-temperature oxygen-separation micro-filtering step and a reverse osmosis membrane concentration step. A low-temperature oxygen-separation breaking and squeezing technique, and a low-temperature oxygen-separation membrane concentration technique are adopted, so that concentrated juice with high content of natural vitamin C is obtained, and the technical problem ( the rosa roxburghii is subjected to a browning reaction and clarification ) that a conventional rosa roxburghii processing technique is in a bottleneck state is solved by restraining the fruit juice from generating a browning reaction by low temperature and oxygen separation, and clarifying the fruit juice by micro-filtration. In an entire production process, foreign chemicals (pollution-free )are not added, steam is not needed, the electricity consumption is also low, and drained waste water generated by washing fruits, and rosa roxburghii dry residues can be cycled in a green and ecological manner. The method disclosed by the invention belongs to an environmentally-friendly energy-saving technique, and is particularly suitable for being used in Guizhou regions with good ecology and low air temperature.

The invention provides a process for producing wild kudzu-vine root powder. The process comprises the following steps: (1) selecting and cleaning raw materials; (2) crushing; (3) performing primary filtering; (4) performing secondary filtering; (5) stirring; (6) performing residue-slurry separation; (7) precipitating; (8) removing moisture in starch, namely removing the precipitated moisture, and forming starch blocks; (9) drying; (10) crushing the starch blocks; (11) packaging. The prepared kudzu-vine root powder is good in taste, is completely pure wild kudzu-vine root powder and is high in nutritive value, and essence and starch are not added. The wild kudzu-vine root powder is simple in preparation, low in cost and suitable for production of vast small and medium-sized enterprises and is worthy of popularization and application.

A related method for extracting phosphatide and sea cucumber oil by utilizing a sea cucumber blanching liquid comprises: selecting a fresh sea cucumber blanching liquid as a raw material, performing reduced-pressure concentration, getting the concentrate and heating for dissolving, cooling and using protease for enzymatic hydrolysis; killing enzyme in the enzymatic hydrolysis liquid, employing a disc centrifuge for centrifuging, and collecting the enzymatic hydrolysis light liquid; performing hydration reaction on the enzymatic hydrolysis light liquid, and employing a disc centrifuge for secondary centrifuging, so as to obtain a precipitate and a light liquid; heating the light liquid, and performing vacuum drying, so as to obtain a sea cucumber oil crude extractive; and performing freeze drying on the precipitate, so as to obtain a sea cucumber phosphatide crude extractive. The extraction method is reasonable in technology, simple in operation and low in production cost, and is capable of reducing environmental pollution. The sea cucumber oil and the sea cucumber phosphatide extracted by using the method are high in nutrition and health-care value, and are widely applicable to food, health care and other fields.

The invention discloses a method for preparing a polypeptide complex by combining tea polyphenol and polypeptide, and belongs to the field of soybean protein product development. The method includes the following steps: (1) preparing soybean protein isolate; (2) preparing a soybean proteolysis solution; and 3) preparing the polypeptide complex formed by compounding soybean polypeptide with epigallocatechin gallate (EGCG). The method clarifies the process of compounding the polypeptide obtained by enzymolysis of the soybean protein isolate with and epigallocatechin gallate (EGCG), and confirmsthat the polypeptide complex formed by compounding the polypeptide with the EGCG has a higher biological function, and the compounding process has the characteristics of low costs, convenient operation, environmental protection and health.

Novel methods for producing whey protein concentrates with favorable properties are provided. The methods include using chitosan selective precipitation whey pre-treatment, and microfiltration using polymeric membranes. The products obtained using these methods include WPC80 with low fat content, high clarity, low browning potential during storage, and having low levels of volatiles. Compositions and foaming agents obtained using the methods of the present invention are also provided.

The invention relates to an extraction method for sweet potato dietary fiber. The method includes: selecting starch extracted sweet potato residue as the raw material, conducting soaking by clear water, adding water and smashing the material into a sweet potato residue slurry; adding a sodium hydroxide solution into the sweet potato residue slurry to dissolve out the protein and fat therein; performing filtration, adding a hydrogen peroxide solution into the sweet potato residue subjected to alkali treatment to remove sweet potato residue polyphenol; conducting filtration, then adding a hydrochloric acid solution into the sweet potato residue polyphenol removed sweet potato residue to dissolve out the starch in the sweet potato residue; performing filtration, then flushing the acid treated sweet potato residue by distilled water to neutral, thus obtaining a neutral sweet potato insoluble; and carrying out drying and crushing, thus obtaining sweet potato dietary fiber. The method provided by the invention has the advantages of reasonable process, strong operability, high dietary fiber yield and purity, and can be used for large scale industrialized production.

The invention discloses a seed melon full-utilization processing device which comprises a low-position elevator, a bubble flotation machine, a spray fruit picking machine, a high-position elevator, a breaking seed fetching machine, a melon peel breaking machine, a screw conveyor, a double-channel beating machine, a horizontal spiral discharge sedimentation centrifuge, a disc separator, a two-level reverse osmosis, a molecular sieve, a multi-effect evaporator and corresponding processing technology along the flow direction in material processing. The seed melon treatment is finished by one set of device to realize full utilization; the whole set of device has good continuity, is simple to operate and can realize seed melon full-utilization processing of batch production of products with all indexes reaching the standard, wherein the capacity can reach 10 tons per hour; the indexes of the product including dietary fiber, natural pectin, melon seeds, microbial medium carbon source containing over 40% of sugar and small-molecular water all meet the utilization requirements; the melon seed threshing rate is 98%, and the breaking rate is 2.0%.

Provided herein are methods for producing an adzuki bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more adzuki bean proteins from an adzuki bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

The invention provides a method for extracting soybean protein from soybean meal. The method comprises the following steps: grinding, crushing and sieving the soybean meal to obtain soybean meal powder; adding NaOH, vitamin C and purified water into the soybean meal powder, and carrying out primary extraction under high-temperature oscillation; carrying out centrifugation to obtain a supernatant,carrying out pH value adjustment on the supernatant and adding a co-precipitation agent to obtain a soybean protein primary precipitate, carrying out secondary extraction on the centrifugation residue, and carrying out pH value adjustment and adding the co-precipitation agent to obtain a secondary precipitate; and combining the two precipitates, and carrying out freeze-drying treatment to obtain the soybean meal protein powder. According to the invention, high-purity soybean meal protein powder is obtained; by optimizing and limiting the additon amount of NaOH and the extraction temperature, the extraction efficiency of the soybean protein is improved, the repeatability of the extraction process is improved, the antioxidant activity of the protein is protected by virtue of vitamin C, the browning process is avoided, and the efficient and stable soybean protein extraction method is established.

The invention relates to a method for modifying water-soluble dietary fibers of millet bran. The method for modifying water-soluble dietary fibers of millet bran comprises the following steps: 1, carrying out air blasting pretreatment on the millet bran; 2, modifying the air blasting pretreated millet bran through an ultrasonic-microwave synergism technology; and 3, preparing water-soluble dietaryfibers through an enzyme-gravimetric technology: transferring a reaction solution obtained in step 2 to a GDE enzyme culture digestor, carrying out enzymatic hydrolysis at a pH value of 4.0-6.0 at anenzymatic hydrolysis temperature of 60-95 DEG C for 20-30 min, transferring the reaction product of the enzymatic hydrolysis into a CSF6 filtering device, concentrating the obtained filtrate, and carrying out alcohol precipitation, centrifugation and freeze-drying to obtain millet bran water-soluble dietary fiber powder containing 10.3% of the water-soluble dietary fibers. The method greatly increases the content of the millet bran water-soluble dietary fibers to meet the requirements of high-quality dietary fibers, and effectively solves the problem of low utilization rate of the millet bran.