41results about "Modified nutritive products" patented technology

The present application relates to a nutritional composition, a product comprising the same and use thereof in the preparation of a product for alleviating synaptic plasticity impairment of a body. The nutritional composition comprises: docosahexaenoic acid (DHA) and / or a metabolic precursor thereof, sodium hyaluronate (SH), and lactoferrin (LF). When docosahexaenoic acid (DHA), sodium hyaluronate (SH) and lactoferrin (LF) are used in combination, they can synergistically alleviate synaptic plasticity impairment of a body, in particular, increase nerve growth factor (NGF) content and / or brain-derived neurotrophic factor (BDNF) content in PC12 cells of the body, and / or increase expression of synaptic-related proteins in PC12 cells of the body.

The application belongs to the technical field of food processing, and specifically discloses a highland barley sourdough, low-GI highland barley sourdough bread and a preparation method thereof. The highland barley sourdough is prepared by fermentation of Lactobacillus plantarum JYLP-326, highland barley flour and water. The low-GI highland barley sourdough bread prepared from the highland barley sourdough comprises the following components in parts by mass: 20-22 parts of highland barley flour, 22-28 parts of wheat flour, 36-40 parts of highland barley sourdough, 48-50 parts of water, 4-6 parts of bran, 4-6 parts of oat beta-glucan, 4-6 parts of inulin, 4-8 parts of gluten, 1-2 parts of yeast, 1-2 parts of salt and 4-6 parts of butter. The GI highland barley sourdough bread prepared by using the highland barley sourdough provided by the application has the advantages of low in-vitro glycemic index, low starch hydrolysis rate, high loft and softness, good taste and high appearance quality.

Food formulation for the production of a baked food product for managing the ketogenic diet.

This invention proposes a high-nutrient-density multigrain composite low-temperature slow-fermentation dough, relating to the food industry. It comprises dry powder and water accounting for 50-60% of the dry powder's mass. The dry powder, by weight, includes the following ingredients: 400-500 parts high-gluten flour, 20-30 parts tricolor quinoa flour, 20-30 parts oat flour, 20-30 parts brown rice flour, 20-30 parts black rice flour, 1-2 parts sunflower seed flour, 1.5-5 parts pumpkin seed flour, 1.5-5 parts black sesame powder, and 1-5 parts cucumber seed flour. This formula contains whole grains such as quinoa flour, oat flour, and brown rice flour, retaining the bran and germ structure of the grains. It has high nutritional value and a low glycemic index.

This invention relates to a blueberry lutein ester hawthorn cookie with a protective effect on vision and its preparation method. The raw material composition is as follows: 100-180 parts flour, 20-80 parts palm oil, 20-80 parts maltitol, 1-30 parts roasted wheat bran, 1-15 parts soybean dietary fiber, 1-10 parts polydextrose, 1-20 parts blueberry powder, 1-20 parts hawthorn powder, 1-20 parts leavening agent, 0.1-6 parts flavoring agent, 0.1-3 parts disodium dihydrogen pyrophosphate, 0.1-3 parts phospholipids, 1-5 parts lutein ester, 0.001-1 part water-soluble β-carotene, 0.1-4 parts blueberry flavoring, and 2-50 parts water. This cookie uses lutein ester, blueberry powder, and water-soluble β-carotene in a scientifically formulated ratio. After being absorbed by the human body, these three ingredients work synergistically to relieve eye fatigue and greatly enhance the protective effect on vision. It also has the advantages of good appearance and color, low calories, crispy and delicious taste, while being low in sugar, relieving eye fatigue, protecting the eyes, rich in dietary fiber, strengthening the spleen and aiding digestion, and maintaining normal intestinal function.

This invention discloses a ternary composite foaming agent of flaxseed protein-fucose-rutin, its preparation method, and its application in meringue cookies. The foaming agent is a non-covalent complex formed by flaxseed protein isolate (FPI), fucoidan (FUC), and rutin (RU) through electrostatic interactions, hydrogen bonds, and hydrophobic interactions, with a mass ratio of FPI:FUC:RU = 1:2:(0.2~0.4). This invention forms a structurally stable composite system through the non-covalent interactions of FPI, FUC, and rutin, achieving a foaming height of 95.69±8.77%. The foam retention rate after 30 minutes is more than double that of natural FPI, and the interfacial tension is reduced to below 25 mN / m, overcoming the shortcomings of poor foaming properties and insufficient stability of single plant proteins. Even after high-temperature baking, the foam retention rate remains above 75%, meeting the processing requirements of meringue cookies.

This invention belongs to the field of algae preservation technology, specifically relating to a chitosan-based nano-preservative for spirulina preservation and its preparation method. The preparation method of the chitosan-based nano-preservative includes the following steps: (1) adding eugenol and zinc acetate sequentially to a tannic acid solution, mixing well, and then ultrasonically treating at 35-45℃ for 2-6 hours to obtain a nanosphere system; (2) adding the nanosphere system obtained in step (1) to a chitosan solution, then adding zinc acetate to the chitosan solution, and stirring and reacting at 25-60℃ for 8-12 hours to obtain the chitosan-based nano-preservative. This invention achieves a multi-effect combination of "antibacterial-antioxidant-slow release" through the synergistic effect of the antibacterial action of eugenol, the antioxidant / anti-inflammatory action of tannic acid, and the auxiliary antibacterial and cross-linking action of zinc acetate, thus solving the problem of the functional limitations of single preservation technology.

The invention relates to the technical field of grain and oil by-product high-value utilization and food functional ingredient preparation, in particular to a nitrogen-rich mesoporous carbon-based cholesterol adsorption ingredient as well as a preparation method and application thereof. According to the method, soybean meal and rice bran are taken as a carbon source and an endogenous nitrogen source, and urea or melamine is compounded as an exogenous nitrogen-rich precursor, so that an internal-external synergistic nitrogen-rich system is constructed; the method comprises the following steps: compounding a zinc chloride or potassium hydroxide chemical activator with a ferric chloride catalytic graphitizing agent to form a nitrogen-rich-catalytic synergistic conversion system; the method comprises the steps of raw material pretreatment, nitrogen-rich slurry preparation, catalytic activation precursor preparation and the like. The prepared carbon-based ingredient has a developed mesoporous structure and high-content alkaline nitrogen-containing functional groups, and is large in cholesterol adsorption capacity and high in selectivity, and the raw materials are grain and oil processing byproducts, so that the cost is low, and the carbon-based ingredient is green and environment-friendly; the preparation process has the advantages of controllable parameters and good repeatability, is suitable for industrial production, and provides a new technical path for the development of functional food ingredients for reducing blood fat.

The present application belongs to the technical field of grain deep processing and functional carbohydrate material, and relates to a waxy corn starch-guar gum compound as well as a preparation method and application thereof. The present application adopts high-pressure homogenization assisted pullulanase debranching to prepare RS3, and then mixes and embeds the RS3 with guar gum in a dry state according to a dry basis mass ratio of 6% to 24% to construct a physical barrier, and finally performs autoclaving treatment on the RS3 to strengthen the structure under a water content of 20% to 40%, so as to obtain a waxy corn starch-guar gum compound with high resistance and heat resistance. The compound presents ABV type XRD characteristic peaks, the crystallinity is greater than or equal to 65%, the resistant starch (RS) content can reach more than 50%, and the gelatinization peak temperature is significantly improved, thereby solving the problem that the existing RS3 is prone to uncoiling and the anti-digestion performance is reduced during high-temperature processing, and expanding the application of waxy corn starch in healthy functional food.

The application discloses a rice bran oil gel and a preparation method and application thereof. The rice bran oil gel is composed of rice bran oil rich in natural orpen wax (0.5%-3% orpen wax) obtained by supercritical CO2 extraction of rice bran and added gelling agent beeswax or monoglyceride (6%-10% addition amount). In the preparation, the added gelling agent is added to the rice bran oil, stirred and dissolved by heating to 80-90 DEG C, and then cooled and crystallized to obtain the rice bran oil gel. The application utilizes the synergistic crystallization of natural orpen wax and the added gelling agent, and a stable gel network with oil binding capacity ≥95%, DPPH and ABTS free radical scavenging rate ≥95% can be formed at 6%-8% addition amount. The rice bran oil gel can completely replace butter in baked foods, significantly reduce the fat content, increase the dietary fiber content, and realize high-value utilization of rice bran resources.

The invention discloses a preparation method of instant high-energy fermented food balls. The method comprises the following steps: performing low-temperature ultrahigh-pressure treatment, liquid nitrogen quick-freezing, crushing, drying and ultra-fine crushing on pulp-containing fruit paste obtained in a citrus juicing process to obtain citrus fruit paste powder; slicing gastrodia elata, cooking, carrying out vacuum freeze drying, and carrying out superfine grinding to obtain gastrodia elata powder; mixing steamed and cooled glutinous rice with rhizopus oryzae, and performing semi-sealed pre-fermentation to obtain glutinous rice fermentation liquor; the citrus powder and the gastrodia elata powder are mixed, a composite leavening agent is added, and the composite leavening agent is freeze-dried powder containing aspergillus tusolicus and rhizopus oryzae; adding the uniformly mixed citrus powder, gastrodia elata powder and composite leavening agent into the glutinous rice fermentation liquid, and continuing fermentation; and taking out the fermented material, adding whole milk powder and butter, and baking the compressed blank to obtain the high-energy concentrated food ball. Glutinous rice, citrus fruit paste and gastrodia elata are mixed and fermented, and protein and lipid substances are used as auxiliary materials, so that the natural high-energy food pills are prepared.

This invention discloses a low-GI baked product based on microencapsulated tea polyphenols and its preparation method, belonging to the field of food processing technology. The low-GI baked product is made from raw materials comprising the following weight percentages: 60%-80% wheat flour, 5%-15% soy protein isolate, 3%-8% white sugar, 0.5%-2.5% guar gum, 3%-10% wheat fiber, 2%-6% oat β-glucan, 0.5%-1.5% edible salt, and 1.0%-4.0% microencapsulated tea polyphenols. The microencapsulated tea polyphenols use RS4, sodium caseinate, and acetylated konjac glucomannan as composite wall materials. Through microencapsulation technology, effective protection and flavor masking of tea polyphenols are achieved, resulting in a baked product with a stable GI value below 55, possessing both a soft and delicate texture and pure flavor. The premixed powder exhibits good storage and transportation stability, and the process is compatible with existing industrial production lines, significantly improving the overall quality of the low-GI baked product.

The application provides a composite flavor sour dough, a preparation method thereof and application of the composite flavor sour dough in toast bread, and relates to the field of food technology. The preparation method of the composite flavor sour dough comprises the following steps: mixing at least two strains of lactobacillus plantarum, fusospirochetes and maxwellia yeast strains, inoculating the mixture into a dough prepared from wheat flour and water, and then performing fermentation and rapid cooling. The composite flavor sour dough is mixed with wheat flour, gluten, dry yeast, milk powder, salt, milk and ice water, and then subjected to primary stirring. After the addition of shortening, the mixture is subjected to secondary stirring to obtain a toast dough. After the toast dough is subjected to lamination, rolling, proofing and baking, toast bread is obtained. The sour dough is produced on a large scale by using freeze-dried bacterial powder or mother strain preservation technology, traditional fermentation fluctuation is avoided, the stability of symbiotic metabolism is ensured, the shelf life of the sour dough is prolonged by combining with frozen dough technology, the demand for traditional flavor and standardized production is met, and product consistency is ensured.

This invention discloses a method for constructing an engineered algal strain of high-intensity sweet protein variants derived from *Chlamydomonas reinhardtii* and its application. First, the sweeteners Thaumatin and Brazzein are genetically modified. Then, through codon optimization based on *Chlamydomonas reinhardtii* preference, the encoding genes for CrThaumatin and CrBrazzein are synthesized and cloned into the expression vector pGM6. The recombinant expression vector is introduced into wild-type *Chlamydomonas reinhardtii* sp. algal strains. Using the paromomycin resistance marker carried by the expression vector, the engineered algal strains are successfully obtained. The engineered algal strains are fermented to produce dried, stable *Chlamydomonas reinhardtii* powder rich in the target sweet protein. Finally, oral administration tests after protein purification show that its sweetness is 3-5 times that of natural Thaumatin and Brazzein proteins.

Provided are methods and compositions for high protein carrierfiller food products derived from fermented biomass and microbially derived proteins.

The present application relates to the technical field of baked food, and particularly relates to an antioxidant baked composition and application thereof.The present application provides an antioxidant baked composition, which comprises an antioxidant composition and a baked ingredient; the antioxidant composition comprises the following components in parts by weight: 3-5 parts of chlamydomonas reinhardtii powder, 4-6 parts of tea tree flower powder and 3-5 parts of apocynum venetum tea powder.The chlamydomonas reinhardtii in the antioxidant composition of the present application contains algal polysaccharide and carotenoid, and provides high-quality protein and polyunsaturated fatty acid; the tea tree flower contains flavonoids and tea polysaccharide; the apocynum venetum tea contains flavonoid substances; the three raw materials are compounded in the present application, the active ingredients synergistically act, the antioxidant capacity is significantly improved, and the three raw materials synergistically enrich the nutritional composition (protein, dietary fiber and functional ingredients) of the product, realizing the dual values of "antioxidation + nutrition strengthening".

This invention relates to vesicle-loaded lupeol derivative nanoparticles, their preparation method, and applications. The invention utilizes probiotic-constructed artificial membrane vesicles loaded with the chemical drug lupeol quaternary ammonium salt derivative, effectively addressing the shortcomings of lupeol quaternary ammonium salt derivatives in terms of targeting and solubility in colorectal cancer. The carrier material is derived from natural intestinal probiotics, possessing a certain degree of biosafety; simultaneously, the carrier material itself also exhibits intestinal function regulation and immune-inducing effects, and can synergistically enhance the anti-colorectal cancer efficacy of lupeol quaternary ammonium salt derivatives, achieving an immunotherapy effect.

This disclosure pertains to the field of nutritional food applications and discloses a natural nutritional baking premix powder and its applications. The premix powder is made from main ingredient powder, yogurt powder, sucrose, coconut flour, etc., mixed evenly in a specific weight ratio. The nutritional baking premix powder formula of this disclosure uses a combination of grains, yogurt powder, and coconut flour. By studying the baking characteristics of grain powder, yogurt powder, and coconut flour, and the influence of different ratios on the overall baking process of the premix powder, the optimal combination formula and preparation process of grain powder, yogurt powder, and coconut flour were determined, successfully replacing traditional emulsifiers, thickeners, non-dairy creamer, baking powder, flavorings, etc. The various baking products produced by this disclosure better meet the growing demand of modern consumers, especially children aged 3-15, for healthier and more nutritious baked goods, providing the public with another healthy and nutritious food option.

This invention relates to the field of functional food processing technology, specifically disclosing a functional asparagus powder with high saponin content and its preparation method. The method includes the following steps: asparagus is sliced ​​and microwaved to deactivate enzyme activity; after pulping, a composite regulator aqueous dispersion is added; the pH is adjusted and a cellulose complex enzyme is added for enzymatic hydrolysis; then, it is pre-frozen and vacuum freeze-dried; finally, it is pulverized, sieved, and packaged under a nitrogen atmosphere. The composite regulator can dynamically stabilize and protect saponin molecules through temperature-responsive behavior during processing, significantly reducing thermal degradation. The resulting asparagus powder has a saponin content of 72-85 mg / g and is rich in flavonoids, phenols, and soluble dietary fiber. This product can be used in functional foods that improve sleep. When added at a 4% level to bread, noodles, or meal replacement porridge, animal experiments have verified that it can significantly prolong sleep time and increase the incidence of sleep in mice, exhibiting high nutrient retention and good stability.

This invention discloses a high-functionality defatted rice bran, its preparation method, and its applications. The method includes: stabilizing fresh rice bran with saturated steam to inactivate lipase, obtaining stabilized rice bran; then using the stabilized rice bran as raw material, extracting and defatting it with supercritical CO2 to separate rice bran oil and high-functionality defatted rice bran. Preferably, the saturated steam treatment temperature is 115-125℃, and the time is 15-25 min; the supercritical CO2 extraction temperature is 45-55℃, the pressure is 25-35 MPa, and the time is 1.5-2.5 h. The defatted rice bran prepared by this invention has a fat content of less than 1.5%, a water-holding capacity of more than 3.0 g / g, an oil-holding capacity of more than 2.4 g / g, and an expansion potential of more than 5.8 g / g. This method is green and environmentally friendly, significantly improving the functional properties of defatted rice bran. The resulting product can be used as a high-dietary-fiber ingredient in baked goods, showing good application prospects.

This invention belongs to the technical field of traditional Chinese medicine processing methods, and discloses a method for processing nine-times-processed Astragalus membranaceus, which is entirely made from medicinal and edible ingredients. The method includes: S1, pretreatment of the main ingredient: taking Astragalus membranaceus slices and drying them at low temperature until the moisture content is ≤12%; S2, adding auxiliary ingredients in eight stages of decoction and drying: adding Poria cocos, Platycodon grandiflorus, Crataegus pinnatifida, Ophiopogon japonicus, Lilium brownii, dried ginger, Perilla frutescens leaves, and Prunus mume to the pretreated Astragalus membranaceus slices for multiple stages of decoction and drying, drying each stage until the moisture content is ≤12%; S3, honey-coated stir-frying, steaming, and shaping: first, stir-frying the Astragalus membranaceus slices dried after the last decoction and soaking with honey solution, then steaming, and allowing them to settle and blend to obtain the finished product. The auxiliary ingredients used in this invention for processing nine-times-processed Astragalus membranaceus are all medicinal and edible ingredients, ensuring high safety; the key parameters for each step are clearly defined, the process is standardized and can be mass-produced; the finished product is sweet and sour, palatable, and replenishes qi without causing dryness; suitable for use in tea, pastries, and infused liquors, among other applications.

The application discloses a preparation method and application of a low-cholesterol egg tart soybean protein emulsion gel, and relates to the technical field of food processing, in particular to a preparation method and application of a low-cholesterol egg tart soybean protein emulsion gel. The preparation method comprises the following steps: mixing a soybean protein isolate solution with a mass fraction of 2%-6% and vegetable fat according to a mass ratio of 15:1 to 8:1, and homogenizing the mixture under a pressure of 60 DEG C and 15-25 MPa to obtain an emulsion; adding a coagulating agent (such as calcium sulfate, TG enzyme and the like), and heating the emulsion at 180-200 DEG C for 18-25 minutes to form an emulsion gel. The gel (50-80 parts) is mixed with egg liquid (0-25 parts), syrup, sugar, an emulsifier (such as monoglyceride, Span 60 and the like), and a thickening agent (such as carrageenan, xanthan gum and the like) to prepare an egg tart liquid, the egg tart liquid is injected into an egg tart crust, and the egg tart is baked at 180 DEG C-200 DEG C for 18-25 minutes. The obtained egg tart has a significantly reduced cholesterin content, a uniform and compact gel structure, good water retention, a smooth surface, no water separation and no core collapse after baking.

This invention discloses a medicinal herb-based lipid-lowering health-promoting naan and its preparation method. The medicinal herb-based lipid-lowering health-promoting naan comprises the following components and their weight proportions: 1000 parts wheat flour, 30-40 parts hawthorn, 25-35 parts salvia miltiorrhiza, 20-30 parts cassia seed, 15-25 parts dried tangerine peel, 3-5 parts freeze-dried bifidobacteria powder, 3-5 parts yeast, 2-4 parts edible salt, 100-150 parts unsweetened Greek yogurt, 10-15 parts honey, and 5-8 parts lemon juice. The freeze-dried bifidobacteria powder is a highly active, acid-resistant strain with a viable count ≥1×10¹. 0 CFU / g; This invention's lipid-lowering health-promoting naan combines hawthorn, salvia miltiorrhiza, cassia seed, tangerine peel, and other food-medicine homologous ingredients with bifidobacteria to achieve a "combination of bacteria and medicine." It can regulate the balance of intestinal flora and treat phlegm and dampness stagnation, thereby improving blood lipid metabolism from the root cause, addressing both the symptoms and the root cause. The low-temperature baking process combined with the addition of probiotics before consumption maximizes the preservation of the effective components of traditional Chinese medicine and the activity of probiotics, ensuring the stability of product efficacy.

This invention belongs to the field of food-medicine homology technology, specifically disclosing a food-medicine homology composition with spleen-strengthening and stomach-nourishing effects and its applications. This invention uses black sesame, goji berries, mulberries, and almonds as core ingredients in a food-medicine homology composition. The raw materials are prepared through differentiated pretreatment and a four-stage freeze-pulverization process. The composition can be directly made into powders and granules, or compounded with food additives to create various food forms such as baked goods, pastries, nutritional pills, and cold-pressed soft cakes. The formula of this invention is scientifically synergistic, focusing on strengthening the spleen and stomach, while also possessing the effects of nourishing yin and blood, nourishing the kidneys and liver, harmonizing the five internal organs, and promoting nutrient absorption. The exclusive processing technology maximizes the retention of the active nutrients in the raw materials. The products are safe, natural, palatable, and diverse in form, meeting the convenient and functional daily health needs of modern people, and have promising application prospects.

The application discloses a kind of composition and its application, the composition is suitable for such as student group etc. The crowd engaged in high-intensity brain work, can improve the cognitive function decline and nerve injury caused by "chronic sleep deprivation (CSD)". It contains traditional Chinese medicine decoction pieces (according to daily amount) are: prepared 4.5~13.5g rhizoma polygonati, mulberry 4.5~13.5g, medlar seed 4.5~13.5g, longan meat 3~9g, chrysanthemum 3~9g, dried tangerine or orange peel 1.5~4.5g. Its preparation method is: the above-mentioned natural medicine is extracted by water extraction method after being separated or mixed, and the extract is spray dried to prepare powder. The powder is mixed uniformly to prepare the concentrated product. The water extract components have synergistic effect, can significantly alleviate the insufficient sleep caused by long-term passive overtime, and then the cognitive function decline, memory loss and emotional regulation imbalance caused by neuron damage.

The application discloses a functional nutritional biscuit with the functions of invigorating the spleen and benefiting the stomach and a preparation method thereof, and belongs to the field of food technology. The functional nutritional biscuit with the functions of invigorating the spleen and benefiting the stomach comprises a biscuit embryo and a sauce; the biscuit embryo comprises the following raw materials in parts by weight: 80-120 parts of flour, 6-10 parts of white granulated sugar, 1-1.5 parts of edible salt, 0.8-1.5 parts of dry yeast, 50-60 parts of water, 15-30 parts of malt syrup and 3-6 parts of butter; and the sauce comprises the following raw materials in parts by weight: 30-50 parts of butter, 25-35 parts of white granulated sugar, 20 parts of whole egg liquid, 5-12 parts of traditional Chinese medicine powder and 20-30 parts of milk. The application is prepared by scientifically matching the medicinal materials with the same functions as food and combining modern food processing technology, and is suitable for daily consumption, and has the effects of improving gastrointestinal function, regulating immunity and restoring intestinal flora balance.

The application discloses a method for controlling the quality of highland barley biscuits based on an extensibility factor, and belongs to the technical field of food processing. The method is used for solving the technical problems that the extensibility of highland barley biscuits is unstable and the product consistency is poor due to the quality fluctuation of raw materials. The method is characterized in that the quality indexes of raw highland barley powder are rapidly detected and input into a multiple regression model to predict a theoretical extensibility factor. The addition amount of emulsifiers or dietary fibers is dynamically adjusted according to the deviation of the predicted value from a target range. The best baking parameters are matched from a pre-set process parameter database according to the peak viscosity and total starch content of the raw materials. The actual extensibility factor is determined after dough preparation and baking. The accumulated training data are continuously optimized and adjusted to make the deviation of the actual extensibility factor tend to be minimum. The method is mainly used for accurate quality control of highland barley biscuits and realizes standardized production.