507results about "Milk substitutes" patented technology

This invention discloses a milk protein containing composition comprising: at least one milk protein; at least a first protein; at least a second protein; and at least a linker comprising an amino acid sequence coded by nucleotide sequence which is at least 80% similar to sequences selected from the group consisting of SEQ ID NO: 14, SEQ ID NO: 15, SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO: 18, SEQ ID NO: 19, SEQ ID NO: 20, and SEQ ID NO: 21

The invention discloses a compound bacterial agent for reducing blood sugar and blood fat, application of the compound bacterial agent and a method for preparing a fermented coconut milk beverage from the compound bacterial agent, belongs to the technical field of microorganisms, and particularly relates to the compound bacterial agent for reducing blood sugar and blood fat, the compound bacterial agent comprises fermented lactobacillus mucus AL-8 and lactobacillus paracasei DX-5, and the compound bacterial agent is prepared from the fermented lactobacillus mucus AL-8, the lactobacillus paracasei DX-5, the lactobacillus paracasei DX-5, the lactobacillus paracasei DX-5 and the lactobacillus paracasei DX-5 and the lactobacillus paracasei DX-5 and the lactobacillus paracasei DX-5 and the lactobacillus paracasei DX-5 and the lactobacillus paracasei DX-5. The preservation number of the lactobacillus mucus AL-8 is CCTCC (China Center For Type Culture Collection) NO: M20252735; the preservation number of the lactobacillus paracasei DX-5 is CCTCC (China Center For Type Culture Collection) NO: M20252736. According to the invention, the fermented coconut milk beverage is prepared by utilizing the inhibition effect of a blood sugar and blood fat reducing compound bacterial agent consisting of fermented lactobacillus mucus AL-8 and casei paracasei DX-5 on alpha-amylase and pancreatic lipase.

The present invention relates to dairy-alternative plant-based food products. The invention also provides a method for obtaining the dairy-alternative plant-based food products, and beverages or yoghurts based thereon.

The invention provides a method for preparing a protease beverage by fermenting cyperus esculentus powder and a product thereof. Comprising the steps of directional pretreatment, fermentation medium preparation, segmented fermentation and optional blending, specifically, directional pretreatment adopts low-temperature extrusion at the temperature of 60-70 DEG C and ultrasonic treatment at the power of 200-300 W for cooperative treatment, and the fiber structure and antinutritional factors of soybean meal are effectively broken; in the fermentation stage, lactobacillus plantarum, saccharomyces cerevisiae and bacillus coagulans composite flora are inoculated, anaerobic fermentation is performed at the temperature of 35-37 DEG C, the pH value of the system is reduced to 4.0-4.5, and then L-cysteine hydrochloride-vitamin B synergist is added for secondary fermentation in a micro-aerobic environment at the temperature of 38-40 DEG C. The fermentation process provided by the invention is simple, the treatment is convenient, the used equipment is conventional equipment in the food industry, and the method is suitable for large-scale industrial production. Meanwhile, in the prepared fermentation liquor, the protease activity is larger than or equal to 320 U / mL, the total number of viable bacteria is larger than or equal to 1.2 * 10 CFU / mL, the optimum pH of the protease is 3.8-4.8, the optimum temperature is 37-39 DEG C, the protease is highly matched with the human gastrointestinal tract environment, and the method has wide industrialization prospects.

An object of the present invention is to provide an oil-based food product that provides a favorable milky taste and body when a milk raw material in the oil-based food product such as chocolate is replaced with a plant raw material. The object is to provide an oil-based food product that provides a favorable flavor such as a milky taste and body, particularly when a food material derived from seeds of a plant of the Poaceae family among plant raw materials is used. An oil-based food product including a food material derived from the seeds of a plant of the Poaceae family, a proportion of a total of leucine and isoleucine in free amino acids included in nonfat solids being 23 mass% or more, and a proportion of a total of asparagine and aspartic acid in the free amino acids being 10 mass% or less.

The purpose of the present invention is to provide a production method for producing a plant-based milk fermentation product by making a protease or a cellulase act on a plant-based milk, whereby it is possible to produce a plant-based milk fermentation product having a reduced bitter taste without the need to perform an enzyme deactivation process. The method for producing a plant-based milk fermentation product comprises carrying out a first step for mixing a plant-based milk with a lactic acid bacterium to produce a mixed solution and a second step for fermenting the mixed solution in this order, and is characterized in that a step for adding a protease originated from the genus Paenibacillus or a protease originated from the genus Trichoderma to the plant-based milk or the mixed solution (a protease addition step) or a step for adding a cellulase originated from the genus Trichoderma to the plant-based milk or the mixed solution (a cellulase addition step) is carried out prior to the completion of the second step.

This invention relates to the field of microbial technology, specifically to a strain of *Lactobacillus rhamnosus* and its uses. The preservation number of the *Lactobacillus rhamnosus* strain is CGMCC No. 25682. The *Lactobacillus rhamnosus* strain of this invention exhibits excellent free radical scavenging, oxidative stress response, antioxidant, and anti-aging capabilities. It can increase the levels of superoxide dismutase, glutathione peroxidase, and glutathione, decrease malondialdehyde levels, and improve the scavenging rate of hydroxyl radicals and DPPH radicals. It can produce DPP-4 and α-glucosidase inhibitors and stimulate NCI-H716 cells to produce GLP-1, demonstrating potential for blood glucose regulation. The *Lactobacillus rhamnosus* strain of this invention can also be used to ferment and produce fermented dairy products, fermented oat products, and other fermentation products.

The present invention relates to a method a method (200) for producing plant milk (PM1). The method comprises providing (210) plant material (RM), mixing (220) the plant material (RM) with water (W) and a first enzyme (E1) to form a first mixture where the first enzyme (E1) hydrolyzes starch originating from the plant material (RM) by breaking up the starch into dextrins, separating (240) fibers originating from the plant material (RM) from the first mixture to obtain a fiber fraction (F) and a plant milk base (MB) that comprises dextrins, mixing (260) the plant milk base (MB) and a second enzyme (E2) to form a second mixture where the second enzyme (E2) hydrolyzes the dextrins in the plant milk base (MB) by breaking up the dextrins into sugars, and heating (280) the second mixture to reduce microorganisms in the second mixture, such that the second mixture thereby forms the plant milk (PM1).

The present invention relates to the use of a protein deamidase for obtaining a plant-based ready-to-drink coffee or tea beverage with improved stability, in particular improved storage stability.

To provide a plant milk that exhibits natural sweetness and a rich taste.SOLUTION: A plant milk containing a saccharified grain liquid prepared using grain flour including husks. The grain in the grain flour including husks is preferably oats. The plant milk preferably further contains a marine-derived potassium salt. The plant milk preferably further contains an edible oil or fat. The content of the husks in the grain flour including husks is preferably 2 mass% or more and 90 mass% or less.SELECTED DRAWING: None

The invention discloses a female-breeding primary pulp composition based on a seed circulation method and a preparation method and application thereof, and relates to the technical field of functional foods.The female-breeding primary pulp composition is prepared from, by weight, 15%-25% of organic flaxseeds, 15%-25% of organic black beans, 10%-20% of figs, 10%-20% of soybeans, 5%-15% of the root of kudzu vine, 5%-15% of pumpkin seeds and 2%-8% of lycium ruthenicum. The invention also provides a preparation method of the female-nourishing protoplasm composition and application of the female-nourishing protoplasm composition in functional food for regulating the balance of female estrogen and progestational hormone. According to the female-nourishing puree composition based on the seed circulation method, various medicinal and edible raw materials are selected and scientifically compounded, a special processing technology is adopted for wall breaking and effect releasing, and the ready-to-drink puree which can be drunk fixedly every day so as to realize synchronous balance adjustment of estrogen and progesterone is prepared; the pain points of high cycle dependence, low absorption rate and inconvenience in use of the traditional method are fundamentally solved.

The utility model relates to a fermentation tank for pure plant-based walnut fermented milk. The fermentation tank for the pure plant-based walnut fermented milk comprises a double-layer tank body, wherein a cleaning mechanism and a stirring mechanism are arranged in the double-layer tank body; the feeding hole is formed in one side of the top of the double-layer tank body; wherein a liquid outlet is formed in the bottom of the double-layer tank body, a filter screen is clamped above the liquid outlet, a discharging opening is formed in one side of the filter screen, and emulsion and grease are separated through the filtering effect of the filter screen. The filter screen is clamped above the liquid outlet, and emulsion and grease are separated through the filtering effect of the filter screen, so that the liquid outlet is prevented from being blocked by the grease, smooth circulation of the emulsion is guaranteed, and interruption of fermentation operation is avoided.

This invention provides a lactic acid fermentation composition with good flavor using soybean-derived protein, and a method for producing the same. [Solution] A lactic acid bacteria fermentation composition comprising (A) a fermented product of lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, and (B) a starch hydrolysate, wherein the mass ratio of the milk-derived protein to the soy-derived protein (milk-derived protein / soy-derived protein) is 0.10 to 0.90, and the acidity of a solution prepared by adjusting the lactic acid bacteria fermentation composition to have a solid content concentration of 40% by mass is 1.0% by mass or more.

Provided herein is the use of an endopeptidase having a specificity for cleaving after Arg and / or Lys and a protein deamidase for obtaining a dairy alternative food product with improved foaming properties.

The present invention relates to the use of a protein deamidase for obtaining a seed-based dairy alternative beverage with improved stability.

Embodiments of the present disclosure relate to food-processing apparatuses and methods of use thereof, particularly apparatuses for producing plant-based milk from plant-based products. In an exemplary embodiment, a centrifugal homogenization apparatus comprises a power base comprising a motor drive system, a control interface, and a processing device operatively coupled to the motor drive system and the control interface. In at least one embodiment, the apparatus further comprises a vessel coupled to the power base for receiving a plant-based product, the vessel comprising a lid, a filter basket, a blade cage assembly, and a nozzle assembly adapted for evacuation of liquid from the vessel.

The invention provides a food-grade method for extracting an edible nanocrystallization thin-wall cell wall from bamboo wood and application of the food-grade method, and the food-grade method comprises the following steps: carrying out thermal stripping treatment on a bamboo wood raw material through food-grade absolute ethyl alcohol, and then carrying out oxidation bleaching treatment by using a mixture aqueous solution of food-grade hydrogen peroxide and glacial acetic acid, and finally performing nanocrystallization refining, thereby obtaining the required edible nanocrystallized thin-walled cell wall, and the edible nanocrystallized thin-walled cell wall can be used as a dysphagia adjuvant or a fluid food thickening agent. The edible nanocrystallization thin-wall cell wall provided by the invention can be used for reducing the glycemic index (GI) of fluid food, increasing the viscosity and enhancing the stability of the fluid food, so that the fluid food can stably have a relatively high viscosity characteristic under different pH and temperature conditions, and the texture and taste of the fluid food can be effectively improved.

The present invention provides a creamer composition comprising ground flaxseed. The present invention also relates to a beverage capsule, a beverage system, and a beverage composition comprising the creamer composition. The present invention also relates to methods for producing the creamer composition.

Described herein are composition and methods for the production of a vegan cheese composition including a pea protein fermentate. An initial composition including a pea protein, a Leuconostoc pseudomesenteroides bacterium, and sucrose may be fermented for a time and under conditions suitable to produce a pea protein fermentate. The resulting pea protein fermentate will have increased viscosity, improved aspect, and improved sensory attributes relative to an equivalent pea protein composition that has not been contacted with or fermented by a Leuconostoc pseudomesenteroides bacterium. The pea protein fermentate is incorporated into a vegan cheese composition.

An object of the present invention is to provide a method for masking an off-flavor, and to provide a masking agent to which the method is applied. The present invention relates to a masking agent and a masking method for a moisture-containing food, in which the target off-flavor is particularly an off-flavor in a plant-derived raw material. As a result of further intensive studies, the present inventors have found that very small amounts of octanoic acid, decanoic acid, and their salts have an effect of masking an off-flavor, and thus completed the present invention.

The present application relates to the field of biotechnology, in particular to a kind of complex probiotic bacteria capable of synergistic metabolism pectin polysaccharide and application thereof, the complex bacterial agent includes plant lactobacillus FMBL L23180CLL and rhamnose lactobacillus FMBL L23121YWT, preservation number is CCTCC NO:M 20241793 and CCTCC NO:M 20241794 respectively;Can be realized in the medium of pectin as carbon source only rapid proliferation, high-efficiency metabolism pectin polysaccharide, promote the growth of strain, biomass is significantly improved, and probiotic index is also significantly improved;In the process of co-culture, a large amount of short-chain fatty acid is produced, and the content of acetic acid and valeric acid produced at the end of fermentation is the highest, more than 90% of total fermentation product, can be used for preparing microcapsule, complex probiotic bacterial agent, fermented milk, fruit and vegetable beverage, plant milk, probiotic milk tablet and the like, and has wide application prospect.

A starter culture for the fermentation of a plant-based milk alternative is provided, which is particularly suitable for the production of a plant-based yogurt alternative. The starter culture comprises lactic acid bacteria isolated from legume plant material, especially pea plant material. Preferably, the starter culture comprises lactic acid bacteria of the species Lactobacillus rhamnosus and / or Lactococcus lactis subsp. cremoris.

To provide effective means for preventing aggregation in vegetable milk under a high temperature condition.SOLUTION: Dispersibility of vegetable milk under a high temperature condition is increased by treating the same with a protein deamidase. Thus, when the vegetable milk is added to a liquid beverage, liquid food, etc. at a high temperature, the aggregation in the vegetable milk is prevented. A vegetable milk for addition to liquid food or beverage at 60°C or higher is provided, wherein the liquid food or beverage has a pH of 5 to 10 after the addition of the vegetable milk, and the vegetable milk has been treated with a protein deamidase.SELECTED DRAWING: None

The invention provides a preparation method, a formula and application of oat thick slurry rich in beta-glucan, and belongs to the technical field of food processing. The preparation method comprises the steps that S1, oat is ground into powder through a turbulence ultrafine grinder, and the particle size of the ground oat powder is 10-20 m; s2, mixing the oat powder with water, adding a complex enzyme preparation, stirring and preserving heat to obtain a first enzymatic hydrolysate, the complex enzyme preparation comprising protease and cellulase; s3, adding beta-glucanase into the first enzymatic hydrolysate, and performing enzymolysis to obtain a second enzymatic hydrolysate; s4, sequentially performing enzyme deactivation treatment, sieving treatment, homogenizing treatment, sterilization treatment and sterile filling on the second enzymatic hydrolysate to obtain the oat thick pulp rich in beta-glucan. According to the method disclosed by the invention, the dissolution rate of the beta-glucan in the prepared oat thick slurry rich in the beta-glucan can be effectively improved by crushing the oat, adding the compound enzyme preparation and adding the beta-glucanase.

The purpose of the present invention is to provide a processing technology that improves the solubility and / or digestibility of a protein in a plant protein-containing liquid composition. The solubility, digestibility, and / or mineral solubility of a protein in a plant protein-containing liquid composition can be improved by treating the plant protein-containing liquid composition with a protein deamidase and a cellulase.

Provided is a masking agent for an off-flavor of plant-based protein ingredient, the masking agent containing phenylacetaldehyde and / or 4-hydroxyphenylacetaldehyde.

A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, or a substitute egg product, using a cellulase enzyme. The cellulase enzyme may be at least partially denatured or may be present in an amount of 3 g / 100 g protein.

A composition is disclosed. The composition includes myosin and can be adapted for use in a variety of alternative foods. One composition is for use in a solid food comprising: myosin; at least one oil; at least one spice; and at least one plant protein. Another composition for use as a meat alternative comprising; a first mixture comprising: a first myosin; and textured vegetable protein; a second mixture comprising: a second myosin; salt; vegetable oil; coconut oil; spices; and protein powder. Another composition for use as an animal fat alternative. Another composition for use as a mayonnaise alternative. Another composition for use as a milk alternative. Additionally, methods for the production of each alternative food are described.

The invention discloses a walnut probiotic fermented beverage and a preparation method thereof. The beverage is prepared from walnut kernels as a preparation raw material through probiotic fermentation. The walnut kernels are used as preparation raw materials, the beverage is prepared through probiotic fermentation, and the beverage has the advantages of being good in taste, rich in nutrient substance, high in oxidation resistance and the like. The lactobacillus plantarum subsp. Plantarum RF17 and the lactobacillus rhamnosus GOLDGUT-M520 are combined for fermentation, so that the content of total flavonoids in the fermented beverage is increased, and the enterococcus faecalis 2010-JR-01 and the lactobacillus paracasei LCX25 are combined for fermentation, so that the content of total phenols in the fermented beverage is increased.