84results about "Multi-step food processes" patented technology

The invention relates to white lentil dairy substitutes, a process for manufacturing said substitutes and food products comprising said white lentil dairy substitutes. The white lentil dairy substitutes of the invention can be used to replace a wide range of dairy products including powdered and milks and creams, including whipping cream. They also have application as beverage creamers and as ingredients in food products such as ice cream.

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 discloses a method for extracting ketone ester from ginkgo leaves, products and applications thereof, and relates to the technical field of plant extraction. The method comprises the following steps: uniformly mixing ginkgo leaf dry powder with lime water suspension, then performing hydrothermal extraction, then separating to obtain filtrate, and adjusting the pH value of the filtrate to neutral to obtain pH-neutral filtrate; using a macroporous resin to perform adsorption and elution treatment on the pH-neutral filtrate to obtain eluate, and performing drying treatment on the eluate to obtain ginkgo leaf ketone ester; the elution treatment uses ethanol aqueous solutions with increasing concentrations in sequence. The method provided by the application can effectively improve the extraction yield of ginkgo leaf ketone ester, and the antioxidant effect of ginkgo leaf ketone ester obtained by using the method is greatly improved.

To provide a low-alcohol, beer-tasted beverage having a superior beer-like aroma and taste at the "top" (i.e., immediately upon drinking), with enhanced complexity derived from brewing.SOLUTION: A non-alcohol, beer-tasted beverage includes an aroma and taste composition containing: 0.0475 ppb or more of myrcene; 0.000475 ppb or more of β-ionone; 5.8125 ppb or more of linalool; 0.7025 ppb or more of citronellol; 0.115 ppb or more of geraniol: and 0.09 ppb or more of α-eudesmol.SELECTED DRAWING: None

The invention relates to a dry collagen powder with satiating activity that can be used as a food additive or incorporated into a food product to increase its satiating power. The invention is also directed to the method of preparing the satiating powder, as well as its application in dietary and / or medical treatments in humans or animals to increase satiety and reduce the feeling of hunger and, in this way, reduce food intake. The dry collagen powder of the invention is therefore useful for combating obesity.

The present application relates to a direct-fire roasted chicken breast food product and a method for producing the same.

The present application relates to a method for preparing retort processed ham for gimbap and report processed ham for gimbap prepared thereby.

The present disclosure relates to a method for producing a roll-shaped dried laver and a roll-shaped dried laver produced by the method for producing a roll-shaped dried laver, the method comprising: a sheeting step (S60) of forming a sheet by loading raw laver onto a mesh belt; a dehydration step (S80) for removing water from the raw laver slices formed in the tabletting step (S60); a pre-drying step (S90) for preliminarily drying the dehydrated raw laver pieces from the dehydration step; and a drum drying step (S100) in which, after the pre-drying step (S90), the primarily dried raw laver pieces are secondarily dried using a drum dryer.

Provided are a protein-comprising beverage (Ready-to-Drink, RTD) with minimized off-flavor and improved mouthfeel, and a preparation method thereof.

The present disclosure relates to a composition for preventing, ameliorating or treating sleep disorder or insomnia, which contains an extract of a roasted citrus byproduct as an active ingredient. The extract of a roasted citrus byproduct of the present disclosure has very excellent effect of decreasing sleep latency, increasing sleep duration and increasing non-REM sleep. In addition, the composition of the present disclosure, which contains ingredients derived from the naturally occurring citrus byproduct, can ensure safety without inducing the side effects of synthetic drugs including pentobarbital and benzodiazepine and with no side effects such as cognitive impairment, tolerance or dependency even after long-term use. Accordingly, the composition for preventing, alleviating or treating sleep disorder, which contains an extract of a roasted citrus byproduct as an active ingredient, of the present disclosure is very useful for preparation of a food composition and a pharmaceutical composition.

The invention discloses a separation process of a pancreatic lipase inhibitor Lycrutheophylpropanoid H with a new structure in red Chinese wolfberry fruits and application of the pancreatic lipase inhibitor Lycrutheophylpropanoid H with the new structure in the red Chinese wolfberry fruits. The specific preparation process comprises the following seven steps: extraction, on-line pancreatic lipase inhibitor component recognition, hydrophilic water pressure preparation column coarse separation, reversed-phase high-pressure preparation column preparation, hydrophilic high-pressure preparation column preparation, gel filtration chromatography and in-vitro pancreatic lipase inhibition experiment. The method is low in cost, and the product purity is greater than 95%; the technical means adopted by the invention can be used for large-scale production: the raw material requirement is not high, the cost is low, and batch material preparation is easy; in the preparation process, solvents and separation materials used by an extraction solvent, a hydrophilic preparative column, a reversed-phase preparative column, gel chromatography and a reversed-phase chromatographic column can be recycled.

A method for enzyme deactivation in raw produce involves a computer-controlled two-step heating process using microwave and infrared systems. Initially, a monolayer of raw produce is conveyed through a microwave oven, maintaining relative humidity below a threshold, to achieve a first average temperature. Subsequently, the produce is transferred to an infrared oven, where the relative humidity is kept above the threshold, resulting in a second average temperature that is equal to or greater than the first. The method ensures efficient enzyme deactivation by adjusting the respective depth of produce monolayers, the intensity and duration of microwave and infrared exposure, and controlling temperature and humidity levels during the heating process.

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 discloses a separation process of an alpha-glucosidase inhibitor Lycbarbarspermides Q with a new structure in red Chinese wolfberry fruits and application of the alpha-glucosidase inhibitor Lycbarbarspermides Q with the new structure in the red Chinese wolfberry fruits. The specific preparation process comprises the following seven steps: extraction, on-line alpha-glucosidase inhibitor component identification, hydrophilic water pressure preparation column coarse separation, reversed-phase high-pressure preparation column preparation, hydrophilic high-pressure preparation column preparation, gel filtration chromatography and in-vitro alpha-glucosidase inhibition experiment. The method is low in cost, and the product purity is greater than 95%; the technical means adopted by the invention can be used for large-scale production: the raw material requirement is not high, the cost is low, and batch material preparation is easy; in the preparation process, solvents and separation materials used by an extraction solvent, a hydrophilic preparative column, a reversed-phase preparative column, gel chromatography and a reversed-phase chromatographic column can be recycled.

The present invention discloses a budding glycoside having URAT1 inhibitory activity, and its preparation method and application. The preparation method comprises the following steps: washing and drying blackberry leaves, crushing and sieving to obtain blackberry leaf powder; subjecting the blackberry leaf powder to supercritical extraction and collecting the extract; concentrating the extract under reduced pressure to obtain a concentrate; purifying and eluting the concentrate and collecting the eluate; concentrating the eluate under reduced pressure and drying to obtain budding glycoside. The yield of budding glycoside is 0.84%, the HPLC purity is as high as 99.9%, and the preparation method is safe, environmentally friendly and low-cost. The present invention has also been experimentally verified to have budding glycoside with urate transporter 1 inhibitory activity, providing a new resource for the development of urate transporter 1 inhibitors, and also providing a new use for the high-value utilization of blackberry leaves.

Dry collagen powder, characterized by the fact that: a) more than 70% of the collagen is native; b) it has a gelatin content of less than 4% by weight; c) at least 95% of the powder has a granulometry between 10 µm and 5 mm and it has an average granulometry between 250 µm and 1 mm.

The invention relates to the field of food pigments and functional ingredients, in particular to a method for extracting anthocyanin from aronia melanocarpa and application of the anthocyanin. According to the method, fresh aronia melanocarpa fruits are used as raw materials, the anthocyanin in the aronia melanocarpa is extracted through a water method and an enzyme method, and the conditions such as the temperature, the extraction time, the material-liquid ratio, the enzyme addition amount and the compound enzyme mass ratio in the extraction process are optimized. According to the extraction method, traditional knowledge and an innovative technology are combined, sustainable extraction of bioactive compounds is promoted, the anthocyanin rich in content can be extracted from the aronia melanocarpa, and the anthocyanin can be used for preparing functional ingredients such as drinks, foods and health care products. The invention not only provides an efficient and environment-friendly method for green extraction of the aronia melanocarpa anthocyanin, but also lays a scientific foundation for industrial production and application of the anthocyanin.

A method for treating food where inside a packaging, made of a material configured for containing a gas-mixture, a food product and a gas mixture including at least carbon dioxide are inserted. Then, on the sealed packaging a uniform pressure, between 4 MPa and 20 MPa, is applied to compress the food. During application of the pressure, the packaging is maintained at a temperature between 25° C. and 50° C.

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.

A new gypenoside based on gypenoside and its preparation and application, namely (4ζ)-α-terpineol 8-O-[β-D-xylopyranosyl-(1→6)-β-D-glucopyranoside], the molecular formula is C 21 H 36 O 10 , the structural formula is as follows: the application is obtained by extraction, purification and separation from gypenoside, has the activity of reducing lipid and reducing cholesterol, has the purpose of being prepared into lipid-lowering and cholesterol-lowering drugs, meanwhile, the application is simple in operation and high in feasibility, the prepared compound is high in purity, and has the prospect of industrial application.

The present invention discloses a preparation method and application of an American ginseng extract rich in rare ginsenosides, belonging to the technical field of rare ginsenoside preparation. The method solves the problem that the content of Rg3, Rg5, and Rk1 in existing extracts needs to be improved. First, the root of American ginseng is sliced ​​or crushed and mixed with water, and boiled for 2-5 hours; (2) a 50%-70% ethanol solution is added at 40-80°C for soaking and filtering, and the filter cake is further added with a 50%-70% ethanol solution at 40-80°C for soaking and filtering, the filtrate is combined, heated at 120-140°C for concentration, and ethanol is recovered; (3) the concentrate is applied to a macroporous resin column, first rinsed with 3 column volumes of water, then eluted with 60-95% ethanol, the alcohol phase eluate is combined, heated at 120-135°C for concentration, and ethanol is recovered to obtain an American ginseng extract rich in rare ginsenosides Rg3, Rg5, and Rk1, which can be used in functional foods, health products, and biopharmaceutical products.

Pectin-based melt-to-make bulk gummy mix is disclosed that is shelf stable and formulated, optionally with flavors and colors, in a bulk mix form that is convenient for the next step in manufacturing individual serving pectin gummies. The bulk pectin-based gummy mix can be formulated by companies making infused gummies in a convenient manner to consistently manufacture pectin-based gummies in any size and dose. Methods for making a storage stable bulk pectin-based gummy mix that is a precursor for making individual serving pectin gummies are disclosed, as well as methods for making individual serving pectin gummies from a storage stable bulk pectin-based gummy mix. Kits comprising a two-part pectin-based gummy mix and acidulent for initiating pectin gelling are also described for the convenient manufacture of individual serving pectin-based gummies.

The invention discloses a preparation method and application of sheep brain cephalin and lecithin. The method comprises the following steps: washing a fresh sheep brain to remove blood stains and impurities from the surface, freeze-drying the brain, crushing the freeze-dried sheep brain, sieving the brain, adding an organic solvent for extraction by stirring, combining the extracts, filtering the brain, and naturally air-drying the precipitate until the organic solvent is completely volatilized; concentrating the filtrate, adding anhydrous ethanol for reflux, filtering the filtrate, allowing the filtrate to stand overnight until stratification, filtering the filtrate, concentrating the filtrate in a vacuum or freeze-drying process to obtain lecithin; adding acetone for cholesterol removal to obtain pure lecithin; adding calcium chloride to the precipitate, stirring and extracting the precipitate, and centrifuging the precipitate to obtain a crude cephalin extract; extracting the crude extract by stirring with anhydrous ethanol, discarding the supernatant, dissolving the precipitate with ethanol, filtering the precipitate, and vacuum-drying or freeze-drying the precipitate to obtain a refined cephalin product. The method is simple, low-cost, efficient, and has a short extraction time and simple operation. The method provides raw materials and technical support for the development of drugs, preparation of health products, or application in the field of cosmetics based on active compounds such as lecithin and cephalin.

Our goal is to provide a low-alcohol beer-flavored beverage that excels in beer-like aroma and flavor, with enhanced complexity derived from the brewing process. [Solution] A non-alcoholic beer-flavored beverage comprising an aroma composition containing myrcene at 0.0475 ppb or more, β-ionone at 0.000475 ppb or more, linalool at 5.8125 ppb or more, citronellol at 0.7025 ppb or more, geraniol at 0.115 ppb or more, and α-eudesmol at 0.09 ppb or more.

A process (100) for manufacturing of an extract from avocado seed (38) comprising the steps of providing (10) avocado seed (11); crushing (20) the avocado seed (11) to obtain a crushed avocado seed (21); extracting (30) the crushed avocado seed (21) in an extraction medium liquid (34), to obtain a solid by-product (36) and a liquid product (38), wherein the extraction includes applying electric frequency; separating the solid by-product (36) from the liquid product (38), wherein the liquid product is the extract from avocado seed (38), wherein the avocado seed has been frozen and defrosted before the step of providing the avocado seed. An extract from avocado seed (38) obtained by the process (100) and the use of the extract in a food product is also disclosed.

The present invention provides a skin formation module comprising: a drum that is rotatably installed; a heating unit for supplying heat to the drum; and a batter spray unit for spraying batter onto the outer circumferential surface of the drum. The present invention also provides a spring roll manufacturing apparatus including the skin formation module, a cutting module, a powder module, a stuffing module, a folding module, a rolling module, and a conveyor belt that passes through each module.

The scope of this invention is the production method of a stable hazelnut beverage that does not contain any food additives and comprises only of hazelnuts, water and sugar. Hazelnut is a preferred product by humans for many years because of its health benefits and superior flavour properties. Hazelnuts can be consumed as snacks, hazelnut paste, or hazelnut milk. The demand for hazelnut beverages has increased in recent years. The major disadvantage of hazelnut beverages is the difficulty in keeping their stability at heat treatment and storage conditions. The stability problems are solved by heat treatment under pressure and centrifugation steps without using food additives and heat treatment under pressure with sugar addition to the product gives it a special flavour.

The invention discloses a waxberry composite fresh-keeping method based on multi-step cooperative treatment, and belongs to the technical field of postharvest treatment of fruits and vegetables. According to the method, through the synergistic effect of multiple steps of rapid pre-cooling, salt washing and floating fruit removal, surface drying and edible composite nano film spraying, ozone-spontaneous controlled atmosphere in the bag, radio frequency assisted mild heat shock and phase change microenvironment constant-temperature storage, the shelf life of the waxberries is remarkably prolonged, and the intact fruit rate, color, hardness and flavor of the fruits are effectively kept. The core of the method lies in organic combination and parameter optimization of various physical fresh-keeping technologies, radio frequency auxiliary heat shock is adopted to replace traditional hot air / water bath to improve heating uniformity and efficiency, and an anti-fog air-conditioning bag with specific air permeability is combined with low-concentration ozone to create an antibacterial environment; an edible composite nano film is sprayed to realize slow release of active ingredients; and the phase change cold storage plate and the high-voltage electrostatic field are used for maintaining the storage environment to be extremely stable. The waxberry fresh-keeping method is efficient, low in cost, green and safe.

Firstly, we propose a device for bundling flat seaweed bundles with protective paper that ensures reliable, stable, and trouble-free bundling of flat seaweed bundles; secondly, avoids damage or breakage to the flat seaweed bundles during the process; thirdly, automates the supply and wrapping of protective paper; and fourthly, facilitates the insertion of protective paper. [Solution] The paper supply mechanism 20 of the binding device 1 covers the bundle of flat nori A with protective paper P. The press plate 3 loads the bundle of flat nori A covered with protective paper P, rises, and presses and compresses it. The paper insertion part has rollers that are not rotatable during insertion and are biased toward the press plate 3, inserting both lower ends of the protective paper P under the press plate 3 and wrapping them around it. The binding machine 4 binds the bundle of flat nori A together with the press plate 3 using binding band D. The extrusion member 5 presses, compresses, binds, and lowers, pushing out the bundle of flat nori A with the protective paper P wrapped around it from the press plate 3.