41results about "Food shearing" patented technology

The invention belongs to the field of biomedical engineering, and relates to a nutritional composition for delaying muscle attenuation and bone mass reduction based on muscle-bone axis interaction and a preparation method of the nutritional composition. In particular to a nutritional composition which comprises or consists of beta-hydroxy-beta-methylbutyric acid or salt thereof and milk-derived basic protein; wherein the mass ratio of the beta-hydroxy-beta-methylbutyric acid or the salt thereof to the milk-derived basic protein is (120: 1)-(5: 1). According to the nutritional composition disclosed by the invention, through the synergistic effect of the beta-hydroxy-beta-methylbutyric acid or the salt thereof and the milk-derived basic protein, the muscle-bone axis is jointly regulated and controlled, and the comprehensive improvement effect of muscle-bone health which cannot be achieved by a single component is achieved.

The invention relates to the technical field of knotting machines, and discloses a full-automatic konjak knotting machine which comprises a machine body. The machine body is sequentially provided with a material conveying mechanism, a knotting and belt conveying mechanism, a shearing mechanism and a knotting mechanism from right to left, a belt guiding mechanism is arranged below the knotting mechanism, and the knotting mechanism comprises a belt clamping structure, a rotation driving structure and a front-back displacement structure. The material conveying mechanism is used for intermittently conveying materials to the knotting and belt conveying mechanism; the knotting and belt conveying mechanism comprises a belt conveying displacement structure and a belt conveying structure, the belt conveying displacement structure is used for driving the belt conveying structure to move front and back, and the belt conveying structure is used for conveying materials towards the knotting mechanism; and the shearing mechanism is used for shearing the knotted materials. The knotting machine is compact in structure, automatic knotting of materials is achieved, and the problems of low efficiency and low yield caused by manual knotting are solved.

The application relates to a probiotic / arachidonic acid composite microcapsule and a preparation method thereof, and belongs to the technical field of microcapsule preparation, and the specific scheme is as follows: a probiotic / arachidonic acid composite microcapsule comprises wall material and core material, the core material is wrapped in the wall material, the wall material comprises sodium alginate and sodium carboxymethyl cellulose, the core material comprises arachidonic acid and probiotics, the arachidonic acid is dissolved in an oily carrier and forms a water-in-oil emulsion with a probiotic bacterial suspension, the sodium carboxymethyl cellulose wraps water-in-oil emulsion droplets, and the sodium alginate reacts with the sodium carboxymethyl cellulose to generate a gel film microcapsule wall material. The method for preparing the probiotic / arachidonic acid composite microcapsule provided by the application is simple to operate, the microfluidic chip is simple to prepare and low in cost, has a high embedding rate, the particle size of the microcapsule is controllable, and the biological activity is good.

The present disclosure relates to microencapsulated compositions comprising one or more hydrophobic materials encapsulated by an encapsulant, wherein the encapsulant comprises one or more modified proteins and / or peptides; and wherein the one or more modified proteins and / or peptides are obtained from a starting protein by subjecting the starting protein to a high shear process, such that the average particle size of the one or more modified proteins and / or peptides is reduced relative to the starting protein. The present disclosure further relates to methods for protecting a hydrophobic material from oxidative degradation, for improving the oxidative stability of a hydrophobic material, for reducing the surface free fat of a microencapsulated composition, and to stable emulsions and composition comprising a hydrophobic material

The invention discloses a preparation method of zein-starch Pickering emulsion loaded with daidzein and relates to the technical field of emulsion preparation, waxy corn starch is subjected to enzymolysis through pullulanase and is applied to emulsion construction, and the emulsion with good stability is researched to realize efficient loading. The invention also discloses a zein-short amylose composite nanoparticle, a preparation method of a Pickering emulsion stabilized by the composite nanoparticle, and the Pickering emulsion stabilized by the composite nanoparticle. The Pickering emulsion with stable composite nanoparticles prepared by the invention has the characteristics of high stability and high safety, and provides a substitute with a good application prospect for the transportation of a bioactive substance daidzein.

The invention relates to the technical field of traditional Chinese medicine preparations, and discloses a pear syrup-containing medicinal and edible wall-broken paste for treating heart-spleen deficiency, which is prepared from the following raw materials in parts by mass: 24 to 30 parts of compound medicine, 8 to 12 parts of lily, 100 to 120 parts of pear syrup, 12 to 18 parts of Chinese yam, 6 to 8 parts of semen euryales and 6 to 8 parts of semen coicis. Potential risks of non-edible raw materials are avoided, the pear syrup conforming to the national standard achieves dual effects of nourishing yin, moistening dryness and improving the taste, the industrial pain point that powder and a syrup body of a traditional syrup formula are not uniformly mixed is solved, and uniform distribution of components is ensured. A circulating cooling water and nitrogen double-control system is adopted in the whole process, the crushing temperature is strictly controlled to be 50 DEG C or below, and volatile effective components are reserved to the maximum extent.

The invention belongs to the technical field of functional food and active substance delivery, and relates to EGCG (epigallocatechin gallate) loaded protein-polysaccharide ternary composite nanoparticles and a preparation method thereof. Zein is used as carrier protein, Arabic gum is used as stable polysaccharide, and an anti-solvent precipitation method is combined with ultrasonic treatment to prepare the composite nanoparticles. The preparation method specifically comprises the following steps: dissolving zein in an ethanol water solution to form an organic phase, dissolving Arabic gum in a water phase, adding the water phase into the organic phase under a stirring condition, removing ethanol to obtain a zein-Arabic gum binary composite nanoparticle dispersion liquid, introducing EGCG, and carrying out ultrasonic-assisted loading and drying to obtain a target product. The encapsulation efficiency of the active substance is improved through the ultrasonic-anti-solvent synergistic effect, the thermal stability and storage stability of the system are improved, and the method is simple, good in repeatability and suitable for delivery of food-grade active ingredients.

The application discloses a preparation method and application of allulose-vanillin microcapsules, and comprises a double emulsion preparation step, an alternating current field treatment step and a spray drying step. By constructing a double water-in-oil-in-water emulsion, the problems of low solubility and poor stability of the material are solved, and the bioavailability of allulose and vanillin is improved. The allulose-vanillin microcapsules are prepared by using alternating current field superimposed spray drying, the adsorption and combination of allulose and vanillin molecules on the water-oil phase are strengthened, and the encapsulation rate and the retention rate of vanillin are effectively improved. The preparation method provided by the application aims to reduce the sucrose content in food by using cross-modal interaction, realizes the goal of reducing sugar without reducing sweetness of food, solves the problems of insufficient sweetening effect and limited microcapsule embedding efficiency of flavor substances in the prior art, and has a wide market application prospect in the field of food processing.

The invention provides a composite plant polypeptide composition for reducing blood glucose, repairing cells, resisting oxidation and enhancing immunity as well as a preparation method and application thereof, and belongs to the technical field of biology. The invention provides a composition. Comprising a protein peptide composed of millet protein peptide, soybean protein isolate peptide, whey protein peptide and sea buckthorn protein peptide, dietary fiber composed of chia seed powder and konjaku flour, a probiotic compound composed of bifidobacterium lactis BB-12 and lactobacillus rhamnosus LGG, fructo-oligosaccharide, balsam pear peptide, a cyclocarya paliurus extract, a corn stigma extract, a mulberry leaf extract, a vitamin E extract, a vitamin E extract, a vitamin E extract, a vitamin E extract, a vitamin E extract and a vitamin E extract. The extract mixture is composed of a radix puerariae extract, a rhizoma polygonati polysaccharide extract, a moringa oleifera leaf extract and leech powder, and the vitamin mineral substance mixture is composed of other functional components. The composition provided by the invention is matched with various proteins, dietary fibers, probiotics, prebiotics, plant extracts, vitamins, minerals, other functional components and the like, so that the purpose of effectively and synergistically improving the conditions of diabetes and nephropathy from multiple targets and multiple ways is finally achieved.

The invention provides an NFC (Near Field Communication) cloudy apple juice stabilization method by combining high-pressure micro-fluidic nano homogenization and medium-temperature sterilization. The method comprises the following steps: S1, cleaning fresh apples, cutting into blocks, removing kernels, and soaking in a color protection solution; s2, the apple juice is put into a wall breaking machine to be squeezed, meanwhile, color protection liquid is added for color protection, filtering is conducted through filter cloth, and cloudy apple juice is obtained; and S3, homogenizing the cloudy apple juice by using an ultrahigh-pressure micro-fluidic nano homogenizer, and performing medium-temperature sterilization to obtain the stabilized NFC apple juice. According to the method disclosed by the invention, the cloudy degree stability (P is less than 0.05) of the cloudy apple juice can be remarkably improved, the turbidity and the centrifugal precipitation rate are respectively reduced by 38.6% and 34.1%, the particle size is reduced to (129.95 + / -0.39) nm from a contrast 1 (502.06 + / -9.79) nm, negative charges carried by a juice system are remarkably increased (P is less than 0.05), the pectin content and the apparent viscosity are remarkably increased, the dynamic instability is remarkably reduced, and the stability is greatly improved.

The invention relates to the technical field of food byproduct processing, in particular to a production process of a yellow wine vinasse flavor extract. The method comprises the following steps: firstly, performing soaking, fermentation, aging and solid-liquid separation on the yellow wine vinasse to obtain vinasse mud, adding grafted amylose into the vinasse mud for pre-soaking, and then adding grafted amylopectin for ultrasonic-high-pressure homogenization circulation treatment to obtain the superfine vinasse mud. Finally, propylene glycol and medium-chain triglyceride are used for constructing a temperature-resistant solvent, double grafted starch is supplemented for emulsification and homogenization, and the flavor extract is prepared. According to the method, a step-by-step synergistic extraction-double grafting embedding-oil phase heat barrier system is constructed, the problems that the utilization rate of vinasse flavor substance raw materials is insufficient and volatilization loss occurs under high-temperature processing are effectively solved, the obtained product is fine and smooth in texture, rich in flavor and excellent in heat resistance, and the application value of vinasse by-products is greatly improved.

The present disclosure relates to microencapsulated compositions comprising one or more hydrophobic substances encapsulated by an encapsulant, the encapsulant comprising one or more denatured proteins and / or peptides, the one or more denatured proteins and / or peptides being obtained from a starting protein by subjecting the starting protein to a high shear process such that the average particle size of the one or more denatured proteins and / or peptides is reduced relative to the starting protein. The present disclosure further relates to methods for protecting hydrophobic substances from oxidative degradation, improving the oxidative stability of hydrophobic substances, and reducing surface free fat in microencapsulated compositions, as well as stable emulsions and compositions comprising the hydrophobic substances.

The invention provides a fat-soluble vitamin microcapsule based on a hot melt extrusion technology as well as a preparation method and application of the fat-soluble vitamin microcapsule. The microcapsule comprises the following raw materials in parts by weight: 10-30 parts of a core material and 70-90 parts of a wall material, the core material is fat-soluble vitamin; the wall material is prepared from the following components in parts by weight: 10 to 30 parts of whey protein isolate, 5 to 20 parts of zein, 5 to 20 parts of shellac, 30 to 50 parts of hydroxypropyl methylcellulose and 5 to 15 parts of carnauba wax. According to the invention, the carnauba wax is introduced as a plasticizing-hydrophobic synergist, so that the problems that the high-protein / polymer wall material is poor in fluidity and easy to break during hot-melt extrusion processing and the final product is easy to absorb moisture are solved. The obtained microcapsule has extremely high packaging efficiency, excellent oxidation stability, excellent anti-caking property, good water dispersibility and controllable release characteristic, and is suitable for products with extremely high stability requirements.

The invention provides a compound protein microemulsion composition. The compound protein microemulsion composition comprises water and the following raw materials in parts by weight: 6-20 parts of protein; 6 to 20 parts of fat; 15 to 30 parts of carbohydrate; 0-3 parts of an emulsifier; 0.1 to 2 parts of a thickening agent; 0.001 to 2 parts of an acidity regulator; 0.1-3 parts of a flavoring agent; 0-5 parts of a functional component; the protein is a compound of yeast protein and one of whey protein, casein, soybean protein isolate and rice protein. According to the preparation process, the protein and the protein protective agent are subjected to hydration treatment, and the acid adding process is optimized, so that the problem that the protein is degenerated and flocculated in an acid system to cause instability is effectively solved, and the stability of the system is realized. The problems that an existing emulsion is poor in palatability and difficult to eat continuously are solved. The product is sour, sweet and tasty, and can meet the requirements of people pursuing the taste.

The invention provides a preparation method for improving storage stability and intestinal absorption efficiency of plant saponin, flavone and polysaccharide. The preparation method comprises the following steps: mixing plant powder obtained by pretreatment with an ethanol solution; activated calcium bentonite is added into the crude extracting solution, stirring is conducted after pH is adjusted, and clinoptilolite is added; adding wooden activated carbon and filter-aid diatomite into the supernate, filtering and drying to obtain low-water-content plant extract powder, preparing a suspension from the plant extract powder and deionized water, shearing, emulsifying, performing high-pressure circulating homogenization, sequentially pre-freezing, and performing vacuum freeze-drying to obtain a nanoscale plant extract product. Efficient extraction and purification of saponin, flavone and polysaccharide are achieved through plant raw material pretreatment, ethanol multiple extraction, double-adsorbent impurity removal, activated carbon purification, vacuum belt type drying and nanocrystallization freeze-drying treatment, the intestinal absorption efficiency is improved through nanocrystallization synchronously, and component activity and storage stability are guaranteed through low-temperature drying; and finally, a nanoscale plant extract product with high purity and high activity is obtained.

The invention relates to a preparation method and application of novel egg white protein muscle building powder, and provides high-quality nutrition support for improving muscle quality. The method takes fresh egg white as a raw material; a finished product is prepared through the steps of egg white separation after eggshell disinfection, ultrasonic-shearing synergetic flocculation removal, yeast beta glucan-polyphenol composite microsphere live protection system addition, acid-dynamic high-pressure microjet low-temperature pretreatment, compound protease enzymolysis, ultrafiltration impurity removal, gradient pH membrane separation and purification, low-temperature vacuum spray drying and the like. The composite microspheres are adopted to replace chemical protecting groups, and the whole-course low-temperature processing technology is combined, so that the activity of branched chain amino acid is effectively maintained. The protein powder can prolong the exercise exhaustion time of mice with muscle injury, improve the muscle repair efficiency, and realize the dual functions of muscle-building nutrition and oxidation resistance. The product adapts to various food systems, and can be widely applied to the fields of sports nutrition and food for special medical purposes.

The application discloses an anti-flocculation submicron emulsion and a preparation method and application thereof. The preparation method comprises the following steps: taking a mixed solution containing a plant-based protein hydrolysate-EGCG compound and water as an aqueous phase, and taking walnut oil as an oil phase; and mixing the oil phase and the aqueous phase and performing shearing and high-pressure homogenization treatment to obtain the anti-flocculation submicron emulsion. In the application, the plant-based protein hydrolysate-EGCG compound is mixed with the walnut oil to perform shearing and homogenization, so that the anti-flocculation walnut oil submicron emulsion can be prepared. The anti-flocculation submicron emulsion has a good application prospect in the fields of liquid emulsified food, nutritional fortifier, embedding of bioactive substances, delivery of nutrients or controlled release of drugs.

The invention discloses a layered slow-release composition for promoting calcium absorption and a preparation method thereof, and belongs to the technical field of food, the composition has a core-shell-suspension three-layer embedding structure: a core layer is an oil phase core formed by dissolving fat-soluble vitamins in caprylic and capric triglyceride; a shell layer is a compact protective film formed by Arabic gum on the surfaces of oil drops through interfacial polymerization, calcium ions are preferentially adsorbed through electrostatic interaction to form a Ca < 2 + >-COO <-> complexing layer, and the calcium ions are prevented from migrating into an oil phase; the suspension layer is of a three-dimensional network structure synergistically constructed by xanthan gum and natural pectin in a fruit concentrated solution, the composition realizes spatial isolation and sequential release of vitamins and calcium, the vitamins are quickly released in the gastrointestinal tract 15 minutes before, the calcium is slowly released in 30-60 minutes, the vitamin D can play a role in promoting calcium absorption only after being activated, and the vitamin D can play a role in promoting calcium absorption after being activated. The vitamin D of the composition is released in advance and activates calcium binding protein in intestinal tracts, preparation is made for calcium absorption, the bioavailability of the vitamin D is improved by 35-45%, and the calcium absorption rate reaches 45-52%.

Implementations of a hand-held multi-purpose kitchen tool are provided. In some implementations, the hand-held multi-purpose kitchen tool comprises a handle for holding and using the hand-held multi-purpose kitchen tool and a body comprising a plurality of surfaces and features configured to prepare food and to protect a user's hand while preparing food. In some implementations, a method for using the hand-held multi-purpose kitchen tool comprises holding the hand-held multi-purpose kitchen tool with the handle and using one or more of the surfaces and features of the hand-held multi-purpose kitchen tool to prepare food and / or to protect the user's hand while preparing the food.

This invention discloses a method for preparing a low-fat Pickering-type emulsion gel, comprising the following steps: 1) mixing egg yolk particles and chitosan with water at a mass ratio of 1:0.5-1 and adjusting the pH of the solution to 3-6, then adding 0.2-0.5 M NaCl; 2) adding edible oil, making the edible oil account for 20-40% of the total mass of the mixture, and then subjecting the mixture to high-speed shearing to achieve a homogeneous and stable emulsion gel state. The low-fat Pickering-type emulsion gel prepared by this invention has excellent emulsifying properties, gelling characteristics, and stability, and has great application prospects in the production of emulsion foods, especially mayonnaise.

The invention discloses a freeze-thaw enhanced blocky vegetable protein fat substitute with a double-network structure as well as a preparation method and application thereof, and belongs to the technical field of food science. The vegetable protein, the vegetable oil, the konjac polysaccharide and the xanthan gum are added according to a certain sequence, and are subjected to freezing-unfreezing circulation treatment to prepare the blocky fat substitute with a protein particle-polysaccharide chain-like double-network skeleton structure with relatively high gel strength. According to the fat substitute disclosed by the invention, the texture and taste of the product are remarkably improved; the enhanced cross-linked network structure effectively inhibits water loss, ice crystal growth and oil-water separation at low temperature, so that the emulsion gel keeps a stable structure in the freezing and unfreezing processes, fracture, layering and water-oil separation are avoided, and the characteristics of enhanced hardness and elasticity under freezing and thawing cycles are shown at the same time. The method has a great application prospect in replacement of animal fat in food.

The invention discloses a production method of peeled sesame paste, which belongs to the technical field of sesame paste production and comprises the following steps: a raw material screening stage, a peeling treatment stage, a low-temperature gradient parching stage, a three-stage series colloid grinding stage, a homogenizing and blending stage and a sterilizing and filling stage. According to the method, the purity of sesame kernels is greatly improved through a three-stage combined separation and screening process, the impurity rate and the residue amount of scurf of a finished product are reduced from the source, the problems of uneven particle thickness and rough taste of single-time grinding are avoided, the finished sesame paste is fine and smooth in texture and free of granular sensation, meanwhile, the production efficiency is improved through continuous grinding, and industrial production requirements are met. Low-temperature gradient baking and frying are matched with a dual rapid cooling and aroma condensation recovery device, so that the scorch aroma flavor of the sesame can be fully released, the viscosity and color of the sauce body can be locked, volatile aroma substances can be recovered, the problem of flavor dissipation of traditional baking and frying is solved, and the flavor richness of a finished product is improved.

The present invention relates to a textured hybrid meat analogue comprising both plant and animal proteins, and a process for its preparation. The textured hybrid meat analogue is comparable to meat in terms of its texture and nutritional properties.

The invention relates to a nutritional formula food as well as a preparation method and application thereof, and the food composition comprises the following raw material components in parts by weight: 1.0-5.0 parts of a protein component; 1.0 to 3.0 parts of a fat component; 1.0 to 3.0 parts of a carbohydrate component; 0.05 to 0.1 part of a compound vitamin group; 0.1 to 0.3 part of a composite mineral substance component; 0.01 to 0.07 part of an oil phase emulsifier component; 0.1 to 0.3 part of a water phase stabilizer / thickener component; 0.01 to 0.07 part of a functional nutrient component; 0.005 to 0.15 part of a flavoring agent group; 80 to 100 parts of purified water (carrier); according to the formula, macro nutrients and functional components are scientifically proportioned, so that the special nutritional requirements of patients suffering from lung injury after chronic obstructive pulmonary disease (COPD) and cystic fibrosis related lung lesion infection are met in a targeted manner.

The present invention relates in general to meat analogue products suitable for the vegan consumer. In particular, it relates to a ground meat analogue product and method of making thereof.

The invention relates to the technical field of food processing, in particular to negative-pressure low-temperature degreased peanuts and a processing technology and application thereof. The negative-pressure low-temperature degreased peanuts processed through cooperation of Maillard reaction in-situ construction and enzymolysis precise freshening have a uniform honeycomb porous structure, are crisp in taste and melt in the mouth, have rich roasted fragrance and nut fragrance and full delicate flavor and sweet taste, are natural and complex in flavor level, and are rich in flavor, rich in flavor, rich in flavor, rich in flavor and rich in flavor. Meanwhile, cell walls of peanut cells and protein networks are destroyed in advance by an enzymolysis process to release wrapped grease, negative-pressure squeezing is combined to prevent back infiltration of the grease, deep degreasing of the degreased peanuts is achieved, thermal denaturation aggregation of protein is avoided through low-temperature processing in the whole process, natural active ingredients on the peanuts are reserved to the maximum extent, and the deep degreasing effect is achieved. And the product is a high-end healthy food which is rich in flavor, crisp in taste and high in nutritional activity.

High protein content flowable Rubisco gels and process for preparation thereof are described. The gels are useful for the formulation of high protein consumer products, such as sports gels.

This invention relates to the field of emulsion gel preparation technology, specifically a method for preparing an emulsion gel for the elderly based on spirulina ultrafine powder and starch. The method includes the following steps: preparing spirulina ultrafine powder, starch, distilled water, and soybean oil; adding spirulina ultrafine powder and starch to distilled water and magnetically stirring to obtain a mixture; heating the mixture in a water bath while simultaneously stirring with a magnetic stirrer; and then cooling the heated solution to room temperature to obtain the spirulina ultrafine powder-starch mixture. This invention successfully solves the problems of spirulina ultrafine powder and starch alone failing to form high-strength gels, having large droplet sizes, and insufficient gel stability when used as emulsifiers, by utilizing the hydrogen bonds and van der Waals forces between spirulina ultrafine powder and starch. Furthermore, the prepared emulsion gel exhibits excellent storage stability and viscoelasticity, is safe for consumption, and the preparation process is novel, simple, and easily scalable for industrial production.