90results about "Food shearing" patented technology

The invention provides a production method of a konjak-series Qingqing diet, and belongs to the technical field of konjak-series Qingqing diet, and the production method comprises the following steps: forming a primary colloid through an accurately controlled hydration process, then introducing soybean and pea proteins, and carrying out thermal gelation treatment to construct a composite gel matrix; functional plant extracts such as curcumin, tea polyphenol and a grape seed extract are added, and the release efficiency of active ingredients is improved by adopting an ultrasonic-assisted extraction technology. The method further comprises the step of adding vitamin complex and calcium and magnesium trace elements, finally, high homogenization of the product is achieved through an innovative tree-shaped multi-cavity homogenization treatment mechanism, the mechanism adopts a minimum spanning tree algorithm to optimize a fluid transmission path, and the technical problem of efficient compounding of the konjak gel and the functional plant extract is successfully solved.

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 belongs to the technical field of food, and particularly relates to a high-stability acer truncatum seed oil nano-emulsion and a preparation method thereof. The composition comprises the following raw materials in parts by weight: 15-25 parts of acer truncatum seed oil, 0.56-2.3 parts of an emulsifier, 2-4 parts of a processing aid and 70-85 parts of water, the emulsifier comprises polyglycerol fatty acid ester, Tween 80 and sucrose fatty acid ester. The prepared nano-emulsion is high in grease content and small in particle size, the average particle size is 200 nm, and the nano-emulsion can have good stability after being placed at normal temperature for 30 d, still has high nervonic acid content and does not deteriorate.

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.

Methods are disclosed for making a high protein, pliable food composition that remains pliable over a shelf life of at least 6 months, and food compositions made by disclosed methods. Food products containing disclosed food compositions are also disclosed.

The invention belongs to the technical field of food, and discloses a method for preparing an emulsifier-free functional sauce from a plant-based particle stable oil phase and a plant-based particle stable water phase. Food raw materials and edible byproducts thereof are physically modified into plant-based particles with emulsifying performance by utilizing a medium grinding technology, and effective adsorption of the particles on an oil-water interface is realized, so that an oil phase and a water phase are stabilized; meanwhile, by utilizing the effective interaction of other components such as food gum, edible salt, table vinegar and plant-based emulsion particles in the sauce on an oil-water interface and a water phase, a stable emulsion space structure network is formed, the stability of the sauce in different processing and storage environments is maintained, and the stability of the sauce is remarkably improved. In addition, the plant-based emulsified particles are only subjected to physical treatment instead of chemical modification, raw material names can be labeled in a product ingredient table, and the'clean label 'attribute of the product is enhanced.

The invention provides a preparation method for making 3D printing snacks based on insect protein powder. The preparation method comprises the following steps: mixing degreased insect protein powder with a thermal stability tackifier; adding composite liquid containing glycerol and sodium citrate, and shearing to form gel-like paste; a preliminary thermal response structure is constructed through low-temperature curing; carrying out layer-by-layer deposition printing by utilizing temperature control food 3D printing equipment; and after printing, normal-temperature standing is performed to realize structure self-stabilization. According to the preparation method disclosed by the invention, the compound polysaccharide and the protein structure stabilizer are combined for use, a supporting framework with thermal response crosslinking capability is introduced in a raw material mixing stage, and a gel-like paste with viscoelasticity and rheological stability is formed by matching a compound liquid containing sodium citrate and a controlled shearing technology; and preliminary establishment of a three-dimensional microstructure network is realized through low-temperature curing, so that the anti-bleeding capability and the thermal structure maintaining capability of the paste in the heating and deposition processes are effectively improved, and the problems of line fracture and interlayer separation in a traditional scheme are avoided.

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 method for preparing high-oil-holding-capacity carrot dietary fibers, and belongs to the technical field of comprehensive utilization of fruit and vegetable processing waste resources, and the method comprises the following steps: primary microwave puffing treatment, shearing treatment, secondary microwave puffing treatment, heat preservation cooking, dehydration, washing to be neutral, and drying to obtain the high-oil-holding-capacity carrot dietary fibers. The method has the beneficial effects that microwave puffing-shearing synergistic treatment is adopted, a compact structure in the fiber is fully crushed, a loose, porous and rough structure is formed, and meanwhile, the particle size of the fiber is effectively reduced, so that the contact area of acid liquor and the fiber in the acid treatment process is increased, dissolution of soluble dietary fiber and hemicellulose is promoted, and the dissolution rate of the hemicellulose is increased. The dietary fiber with high oil holding force characteristic is prepared.

The invention provides a vegetable protein solid composition as well as a preparation method and application thereof, and belongs to the technical field of food processing. The solid beverage disclosed by the invention is prepared from the following components in parts by weight: 20 to 25 parts of virgin vegetable oil, 1.5 to 2.5 parts of an emulsifying agent, 3.0 to 4.0 parts of vegetable protein, 0.05 to 0.15 part of a thickening agent, 1.5 to 2.5 parts of phosphate, 0.2 to 0.4 part of an anti-caking agent and 65 to 74 parts of resistant dextrin, the weight part of the resistant dextrin is calculated according to the solid content of the resistant dextrin. The virgin coconut oil is used in the solid beverage, the taste and flavor are rich, trans-fatty acid is not contained, the resistant dextrin is added to serve as a main wall material of the capsule technology, the resistant dextrin belongs to one of soluble dietary fibers and is low in sweetness and energy, and the sugar content of the solid beverage is reduced through matched use of the resistant dextrin and the soluble dietary fibers. Meanwhile, the protein content of the product is increased by using the plant protein, and the plant protein solid composition is comprehensive in nutrition.

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 discloses a soybean protein concentrate milk beverage and a preparation method thereof, and belongs to the field of food processing. According to the invention, the problem of low solubility of the soybean protein concentrate at present is solved, and the application of the soybean protein concentrate in the beverage market is expanded. The preparation method of the soybean protein concentrate milk beverage comprises the following steps: modifying soybean protein concentrate powder by using an ultrasonic technology to improve the solubility of soybean protein concentrate, then adding xanthan gum to improve the emulsibility and stability of soybean protein concentrate milk, and mixing the soybean protein concentrate milk with ingredients through high-pressure homogenization to obtain the soybean protein concentrate milk beverage. According to the method, the application range of the soybean protein concentrate is expanded, and the soybean protein concentrate can be widely applied to the field of food processing.

The invention relates to a method for improving the drying efficiency and quality of freeze-dried Dangshan pear slices by combining composite recombination with pulse-ultrasonic treatment, and belongs to the technical field of fruit and vegetable drying processing. According to the method, Dangshan pears with pulp containing a large number of stone cells are selected as raw materials, the stone cells of the Dangshan pears are broken into fine particles through pulping and homogenizing in a recombination technology, then the hardness and brittleness, the total phenol content and the total flavone content of a freeze-dried pear slice product are improved through a composite recombination technology, and the oxidation resistance is improved; and on the basis, a pulsed electric field combined ultrasonic pretreatment technology is adopted, so that the freeze-drying efficiency of the composite recombinant pear slices is further improved, and the nutrient content of the product is further improved. The composite recombination technology is combined with pulse-ultrasonic pretreatment, so that the drying efficiency of the freeze-dried composite recombinant pear slices can be improved, the nutritional value of the product is remarkably increased, and the additional value of Dangshan pears is increased.

The invention discloses a method for regulating and controlling the strength of casein gel based on tripolyphosphate concentration gradient, belongs to the technical field of food processing and colloidal materials, and is particularly suitable for precise texture regulation and control of high-protein gel in dairy products. In order to solve the problems of poor strength adjustment flexibility and insufficient network structure compactness of casein gel in the prior art, the concentration gradient (0-60mEq / L, and adjacent concentration difference greater than or equal to 5mEq / L) of tripolyphosphate is designed, and the dissociation degree of casein micelles is regulated, so that the integral number of micelle suspension and the proportion of hydrophobic groups are synchronously increased, and the stability of the casein micelle is improved. Finally, directional enhancement of the gel strength and the network compactness is realized. The method specifically comprises the following steps: mixing tripolyphosphate solutions with at least three concentration gradients with casein micelle powder, fully dispersing, adjusting the pH value to be neutral, adding 0.5-3% of an acidifying agent (such as gluconic acid-delta-lactone), and carrying out constant-temperature treatment at 35-40 DEG C to form gel. Dynamic rheology and texture analysis show that the maximum storage modulus of the gel can reach 2596-28000 Pa, the hardness reaches 179.88-2349.19 N, and the performance parameters are in positive correlation with the concentration gradient of tripolyphosphate. The method has the innovativeness that 1) the micelle dissociation degree is controlled through concentration gradient design, and the limitation of single concentration regulation and control is broken through; and 2) the crosslinking density of the gel network is enhanced through double improvement of the volume fraction of dissociated micelles and the proportion of hydrophobic groups.

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 application discloses an animal fat tissue simulator of lipid-chitosan-based Pickering high internal phase emulsion and a preparation method thereof. The preparation method is as follows: (1) chitosan and an emulsifier are dissolved in a solvent by heating to obtain an aqueous phase, food-grade lipids are melted by heating to obtain an oil phase, the aqueous phase is slowly poured into the oil phase and stirred, and then the mixture is subjected to high-speed shearing, ultrasonic treatment and cooling to obtain a chitosan-coated lipid nanoparticle dispersion; (2) the above particle dispersion is mixed with edible vegetable oil, and then subjected to high-speed shearing to obtain the lipid-chitosan-based Pickering high internal phase emulsion. The application has the advantages of convenient operation, simple conditions, and the like. The lipid-chitosan-based Pickering high internal phase emulsion as the animal fat tissue simulator has the characteristics of green health, compact structure, heat melting, close mouth feeling to real animal fat, and the like, and can be widely applied to the food and pharmaceutical industries.

The present invention relates to the technical field of special medical formula food, and specifically to a method for improving the stability of whey protein and its application in special medical food, comprising the following steps: A, uniformly dispersing whey protein in water, adding sulfur-containing amino acids, obtaining whey protein suspension 1, and placing it in an ice bath for standby use; B, preparing an appropriate amount of hot water, adding the hot water to the whey protein suspension 1 under high-speed shearing conditions, and maintaining high-speed shearing to obtain whey protein suspension 2; C, homogenizing the whey protein suspension 2 to obtain a stable whey protein product. The present invention improves the heat resistance, ionic strength resistance, and stability of whey protein at high temperatures with other proteins by processing whey protein and adding sulfur-containing amino acids.

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.

Implementations of a hand-held multi-purpose kitchen tool comprise 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.

The invention discloses a preparation method and application of stable surimi rinsing hydrothermal recovery protein particle Pickering emulsion, and belongs to the technical field of application of an emulsion preparation technology in food processing. The preparation method of the Pickering emulsion comprises the following steps: firstly, performing heating flocculation, hot air drying and crushing on surimi rinsing water to obtain surimi rinsing water heat recovery protein particles; secondly, uniformly dispersing through ultrasonic treatment or stirring to obtain a minced fish heat recovery protein particle aqueous dispersion; then, edible oil and polysaccharide are added into the dispersion liquid, and the stable surimi rinsing hydrothermal recovery protein particle Pickering emulsion is prepared through high-speed shearing emulsification. The method is easy to operate, edible protein is recycled, economic benefits are increased, and the sewage treatment difficulty and cost of surimi rinsing water are reduced; the emulsion is good in stability, no chemical surfactant, inorganic ions and other non-edible substances are added in the preparation process, and the edible safety is high; when being added into the surimi product, the additive stabilizes or optimizes the texture, reduces the cost and has a wide application prospect.

The invention relates to the technical field of emulsion gel preparation, in particular to a method for preparing special emulsion gel for old people based on spirulina superfine powder-starch, which comprises the following steps: preparing spirulina superfine powder, starch, distilled water and soybean oil; adding the spirulina superfine powder and starch into distilled water, and carrying out magnetic stirring to obtain a mixed solution; heating the mixed solution in a water bath while stirring by a magnetic stirrer, and then cooling the solution heated in the water bath to room temperature to obtain the spirulina superfine powder-starch mixed solution. Through interaction of hydrogen bonds and Van der Waals' force between the spirulina superfine powder and the starch, the problems that high-strength gel cannot be formed when the spirulina superfine powder and the starch are independently used as emulsifiers, the particle size of emulsion droplets is relatively large and the gel stability is insufficient are successfully solved, and the prepared emulsion gel has excellent storage stability and viscoelasticity and is suitable for large-scale production. Moreover, the preparation process is novel, simple and convenient, and industrial production is easy to realize.

Methods are disclosed for making a high protein, pliable food composition that remains pliable over a shelf life of at least 6 months, and food compositions made by disclosed methods. Food products containing disclosed food compositions are also disclosed.

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 discloses a nano-structure lipid carrier composite hydrogel capable of slowly releasing lemon fragrance and a preparation method of the nano-structure lipid carrier composite hydrogel. The method comprises the following steps: preparing a nano-structure lipid carrier containing lemon fragrance by adopting a hot melting ultrasonic method, adding the nano-structure lipid carrier into carboxymethyl chitosan / sodium alginate hydrogel, and incubating in a water bath at 37 DEG C to obtain the composite hydrogel. The lemon aroma component nanostructure lipid carrier composite hydrogel is prepared into different forms to be applied to the acid beverage. The nano-structure lipid carrier composite hydrogel provided by the invention has good acid stability and realizes good controlled release of lemon aroma substances.

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 cleavage 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 hydrophobic materials from oxidative degradation, for improving the oxidative stability of hydrophobic materials, for reducing surface free fat of microencapsulated compositions, and to stable emulsions and compositions comprising hydrophobic materials.