28results about "Protein composition from meat" patented technology

The application discloses a meat protein emulsion with low-sodium and low-oil phase characteristics for 3D printing and a preparation method and application thereof. The application utilizes anionic polysaccharide xanthan gum and L-arginine to synergistically stabilize the low-sodium and low-oil phase meat protein emulsion, and improves the 3D printing performance thereof. The xanthan gum and L-arginine enhance the stability and rheological properties of the emulsion by inducing the unfolding of meat protein structure and reducing the oil-water interfacial tension. The xanthan gum can also prevent the aggregation of droplets by constructing a weak gel network in the water phase and providing negative charges. Therefore, the meat protein emulsion stabilized by the synergistic action of the xanthan gum and L-arginine overcomes the problems of poor emulsion stability and inability to print caused by partial replacement of sodium salt and low oil phase, and endows the meat protein emulsion with good viscoelasticity, thixotropic recovery performance and self-supporting property, thereby realizing high-fidelity printing. The application recommends the dual use of the xanthan gum and L-arginine, which can not only reduce the intake of sodium and oil to ensure health, but also help produce high-quality or personalized muscle protein food.

The invention relates to the technical field of food processing, in particular to 3D printing flaxseed gum fish-source protein gel adaptive to elderly swallowing and bionic digestion response as well as a preparation method and application of the 3D printing flaxseed gum fish-source protein gel. According to the present invention, by constructing the lycopene-loaded flaxseed gum-myofibrillar protein composite gel system, the multi-scale structure regulation and the lycopene precise delivery are achieved, and the function adaptation mechanism of the lycopene in the 3D printing swallowing food is systematically clarified; the invention focuses on a molecular mechanism that flaxseed gum molecule acting force rearrangement drives myofibrillar protein secondary structure transformation, and combines rheological recovery characteristics of LFG gel under a dynamic shearing condition and a cross-scale regulation effect of swallowing kinetics, and further discloses a lycopene release behavior of the LFG gel in a process of simulating dynamic digestion of old people. From the synergetic perspective of molecular interaction, rheological response and digestive behavior regulation, reference is provided for the development of elderly special dietary food with swallowing suitability, accurate nutrition delivery and sensory palatability.

The invention discloses a food processing method and pretreatment equipment for food processing, and belongs to the technical field of food processing equipment treatment. Comprising a treatment tank, a pressure control emptying unit, a protein extracting and locking unit and an additive feeding line, an electric stirrer is mounted at the top of the treatment tank, a discharger is arranged at the bottom of the treatment tank, and a first freezing jacket is arranged outside the treatment tank; a meat stuffing feeder is arranged on the treatment tank; the pressure control emptying unit comprises an emptying pipe connected with the top of the treatment tank; the emptying pipe is connected with an emptying filter and an emptying valve in series; the emptying pipe is connected in series with an inclined tee joint between the emptying filter and the emptying valve; the other two ends of the inclined tee joint are respectively connected to a vacuum pump and a pressure pump; according to the food processing method and the pretreatment equipment for food processing, auxiliary materials can be automatically prepared and added, the viscosity, elasticity and water binding capacity of meat stuffing can be improved, and the texture property and the processing performance of meat stuffing products are improved.

This disclosure provides a high quality protein composition and the processes of making the same. The compositions prepared by filtration according to the instant disclosure may contain higher percentage of branched chain amino acids (BCAA) and / or essential amino acids (EAA). The compositions may have reduced level of sodium and also lighter color than that of the composition before passing through the filtration means.

Maillard reaction products of enzymatically hydrolysed water-soluble black soldier fly larvae protein are obtained by a method for producing Maillard reaction products of an enzymatically hydrolysed water-soluble black soldier fly larvae protein, which includes steps of providing an aqueous water-soluble black soldier fly larvae protein composition; mixing at least one peptidase with the aqueous water-soluble black soldier fly larvae protein composition to provide a protein / peptidase mixture; heating the mixture; and terminating the enzymatic hydrolysis such that the at least one peptidase is heat-inactivated by the heating, therewith providing the enzymatically hydrolysed water-soluble black soldier fly larvae protein. The enzymatically hydrolysed water-soluble insect protein is subjected to a Maillard reaction for the provision of modified amino groups in said enzymatically hydrolysed protein.

The invention relates to the technical field of food processing, in particular to a silkworm pupa protein emulsion stability regulation and control method for high-salt food, which comprises the following steps: performing degreasing, alkali extraction, acid precipitation, separation, washing, neutralization, desalination and drying treatment on dried and ground silkworm pupae to obtain silkworm pupa protein powder; preparing a phosphate buffer solution, adding NaCl into the phosphate buffer solution to adjust the ion strength, and dispersing the silkworm pupa protein obtained in the step S1 into the buffer solution. Through the synergistic effect of ionic strength regulation and control, high-saturation oil phase selection and heat treatment, the problem of emulsion instability caused by conformation disorder and aggregation of silkworm pupa protein in a high-salt environment is effectively solved, and the emulsion with the ionic strength of 0.40 M can be stably kept for 60 hours without obvious phase separation after being subjected to heat treatment; the regulated silkworm pupa protein emulsion has uniform particle size distribution, proper zeta potential and excellent rheological properties, and meets the processing and storage requirements of high-salt food.

The invention relates to a device (1) with at least one tool (2) for producing protein breakdown in meat (G), wherein the tool (2) forms a mixing chamber (3) for meat (G), the mixing chamber (3) having opposing chamber walls (4a, 4b) that are rotatable relative to each other for controlling forces exerted on meat (G) located between them. The invention further relates to a method for producing protein breakdown in meat (G).

The invention relates to the field of high-protein liquid nutritional compositions. More particularly, the invention concerns a nutritional composition comprising between 14 and 30 g of protein per 100 ml, in which the proteins are hydrolyzed. This composition has a complete mineral profile and an energy content suitable for use as the sole source of nutrition in malnourished patients.

A process for preparing an insect larvae composition from a medium containing live insect larvae and substrate residue particles, comprising at least one air separation step to obtain said insect larvae on the one hand and substrate residue particles having a different density than the density of the insect larvae on the other hand, and a heat treatment step of said insect larvae at a temperature ranging from 85°C to 105°C for a period ranging from 1 to 15 minutes and insect paste obtained by this process.

The invention belongs to the technical field of bioactive peptide preparation and food processing, and particularly relates to a giant salamander muscle peptide zinc chelate cranberry juice beverage and a preparation method thereof. Giant salamander peptide is extracted from giant salamander muscle, zinc ions are introduced for chelation, the giant salamander muscle peptide zinc chelate is prepared, finally, the giant salamander muscle peptide zinc chelate is compounded with cranberry juice, and then the giant salamander muscle peptide zinc chelate cranberry juice beverage is developed. Compared with a common fruit juice beverage or a single peptide functional beverage, the giant salamander muscle peptide zinc chelate cranberry juice beverage prepared by the preparation method disclosed by the invention is rich in nutritional value, unique in flavor and mouth feel, green and healthy in formula and wide in product application scene, the chelate is high in stability in a beverage system, and the retention rate of zinc is high after high-temperature sterilization and normal-temperature storage; and the product has stable quality in the shelf life, and is suitable for large-scale industrial production.

The invention discloses compound protein polypeptide powder and a preparation method thereof.The preparation method comprises the following steps that 1, raw material pretreatment and primary screening are conducted, specifically, protein raw materials are subjected to primary screening through a screening device, and slurry passing through a screen is collected; (2) homogenizing: performing homogenizing treatment on the obtained sieved slurry; (3) composite enzymatic hydrolysis: adjusting the pH and temperature of the homogenized slurry, performing first enzymatic hydrolysis, and then performing second enzymatic hydrolysis; (4) inactivation and solid-liquid separation: after heating and inactivating the enzymatic hydrolysate, carrying out solid-liquid separation, and collecting supernate; (5) membrane screening and refining: carrying out multi-stage screening on the supernate through a membrane filtration system, then carrying out activated carbon decoloration and deodorization treatment, and filtering; and (6) concentrating and drying: concentrating the refined filtrate, and performing vacuum freeze drying to obtain the protein polypeptide powder. The protein polypeptide powder disclosed by the invention is concentrated in molecular weight distribution, high in small molecule active peptide content, good in solubility, pure in flavor, light in color and excellent in biological activity.

The invention relates to a meat food preparation comprising thinly sliced ​​meat and a seasoning comprising fat and sugar. (Fig. 1)

The present disclosure relates to methods of preparing cell-based products for consumption that comprise proteins from exotic, endangered, and extinct species, as well as cell-based products for consu

A synthetic meat product for human and animal consumption and methods for producing such food product are disclosed. The synthetic food product comprises or essentially consists of a cell biomass of avian cells grown in vitro in a chemically-defined serum free culture medium under controlled conditions and do not contain ant hazard contaminations.

The present invention provides a method to convert insects or worms into nutrient streams, such as a fat-containing, an aqueous protein-containing and a solid-containing fraction. The method comprises the steps of: (a) squashing insects or worms thereby obtaining a pulp, wherein the insects or worms are reduced in size, (b) heating the pulp to a temperature of 70-100°C, and (c) subjecting the heated pulp to a physical separation step, preferably decanting and / or centrifuging, with the proviso that the method does not comprise enzymatic treatment of the pulp. The fat-containing fraction comprises at least 80 wt.% insect or worm fat of which at least 40 wt.% are saturated fats. The aqueous protein fraction can be dried to obtain dried protein material, which contains at least 50 wt.% insect or worm protein- derived matter and at most 25 wt.% insect or worm fat based on dry weight, and the protein has a pepsin digestibility of at least 50%. The resulting nutrient streams can be used in food, petfood, feed and pharmaceutical industry.

The present invention relates to a method and system for producing a low-fat protein meal from an insect-based raw material. The method and system comprise providing an insect-based raw material, which is optionally reduced in size. In the next step, the insect-based raw material is pumped to a heating step, in which the insect-based raw material is heated to a temperature from 75 to 100°C. Optionally, the heated insect-based raw material may be submitted to a buffer / mixing tank. After heating, the heated insect-based raw material is subjected to one or more separation steps. Then, the solid phase and at least part of the aqueous protein-containing fraction, which is optionally concentrated, is subjected to a drying step to provide the insect-based, low-fat protein meal. In the method, water or separated liquid heavy phase may be added to the feed upstream of the separation steps. Alternatively, a pre-separation step is included before a main separation step to provide a protein meal with reduced fat content. No enzymes or chemicals need to be added during the method.

The application discloses a method for improving water holding capacity of low-salt and low-phosphorus pork myofibrillar protein gel, and belongs to the technical field of meat product processing technology. The method comprises the following steps: first, water bath heating and / or high-pressure homogenization pretreatment is performed on chickpea protein, and then, basic amino acids are added to obtain modified chickpea protein dispersion; the modified chickpea protein dispersion is added into a low-salt and low-phosphorus pork myofibrillar protein solution at a certain proportion, and is uniformly mixed and placed overnight to obtain a composite protein sol; and the sol is subjected to water bath cooking and cooling to obtain a composite protein gel. The modified chickpea protein dispersion obtained by adopting the basic amino acids combined with the heat and / or high-pressure homogenization pretreatment can significantly improve the water holding capacity and microstructure of the myofibrillar protein gel under the condition that the use amount of sodium chloride is reduced by 50% and no phosphates are used, and provides a new way for the development of high-quality low-salt and low-phosphorus meat products.

The invention provides a method for reducing the salt dosage of myofibrillar protein gel. The method comprises the following steps: extracting myofibrillar protein from animal muscles by using a phosphate buffer solution and a sodium chloride solution; dissolving the myofibrillar protein with a sodium chloride solution, and adding algal polysaccharides; the myofibrillar protein and the algal polysaccharides are homogenized and mixed, bubbles are discharged, and mixed sol is obtained; and cooking the mixed sol to form heat-conducting gel, and stabilizing the heat-conducting gel at 4 DEG C for 12 hours to obtain the myofibrillar protein gel. According to the method, the solubility of the myofibrillar protein is improved by adding the algal polysaccharides, so that the edible salt of the myofibrillar protein gel meat product is partially replaced, and meanwhile, the texture property and the economic benefit of the protein gel can be ensured.

The invention discloses a deep processing method of tenebrio molitor, which comprises the following steps: freezing tenebrio molitor with liquid nitrogen, grinding into powder, carrying out microwave treatment, and uniformly stirring in sufficient silicon dioxide liquid to obtain pre-modified tenebrio molitor; performing extraction treatment on the pre-modified tenebrio molitor, and obtaining extracted tenebrio molitor after the treatment is finished; and carrying out fermentation treatment on the leached tenebrio molitor, and finally carrying out enzyme treatment, centrifugation and drying. According to the deep processing technology of the tenebrio molitor, liquid nitrogen freezing of the tenebrio molitor, grinding, microwave improvement, extraction treatment, fermentation treatment and enzyme treatment are adopted, and through multi-step linkage combined improvement, the obtained tenebrio molitor is excellent in protein extraction efficiency and degreasing rate effect in the deep processing technology of the tenebrio molitor.

The application relates to the technical field of biological extraction, and discloses a spleen polypeptide extract as well as a preparation method and application thereof. The preparation method takes fresh spleen tissue as raw material, and realizes preliminary separation of proteins, polypeptides and nucleic acids through an optimized isoelectric point grading process after pretreatment, homogenization, repeated freeze-thaw crushing, centrifugal separation and ultrafiltration grading, and finally obtains high-content products by adopting targeted chromatography purification technology. The spleen polypeptide extract and related products can be widely applied to the fields of biological medicines (such as immunomodulators and blood substitutes), food additives (such as protein fortifiers) and scientific reagent fields, the process is mild and has good repeatability, the comprehensive utilization of the spleen raw material is realized, the product added value is improved, and the application prospect of industrialization is good.

The invention discloses earthworm compound protein powder and a preparation method thereof. The earthworm compound protein powder comprises the following raw materials in parts by weight: 15-25 parts of earthworm polypeptide powder, 10-20 parts of oyster peptide, 5-10 parts of selenium-enriched giant salamander protein powder, 8-15 parts of modified peanut protein, 0.5-1.2 parts of selenomethionine and 3-5 parts of a compound mineral carrier. Advantages of animal protein and plant protein are fused, and the selenium-rich protein has the characteristics of high bioavailability and selenium enrichment.

The invention relates to a method for treating insects, comprising the separation of the cuticles from the soft part of the insects, wherein the separation is performed using a belt separator. The invention further relates to powders, in particular a powder obtainable by the method of treating insects according to the invention, and to the use of these powders in food.

To provide a meat processed food that has soft hardness of processed meat, is moist, and has a novel texture having resilience.SOLUTION: In order to solve the above problems, in a processed meat food containing meat, the processed meat is characterized by forming by removing proteins dissolved in an aqueous solution of a divalent metal salt from the meat. According to this processed meat food, the proteins dissolved in the aqueous solution of the divalent metal salt are removed from the meat, the hardness of the meat is softened, and the texture is moist and elastic. In addition, the effect of reducing the generation of odors such as livestock meat odors and cooked meat odors is also recognized.SELECTED DRAWING: Figure 1

The present invention belongs to the technical field of processing and producing Western-style emulsified sausages, and specifically relates to a myofibrillar protein-modified gum arabic composite emulsion and its application. The present invention replaces the animal fat in the formula of traditional Western-style emulsified sausages with a myofibrillar protein-modified gum arabic composite pre-emulsion. The resulting improved Western-style emulsified sausage not only reduces the product's saturated fatty acids but also prolongs the product's oxidative stability during storage. Furthermore, the improved Western-style emulsified sausage with the addition of the myofibrillar protein-modified gum arabic composite pre-emulsion has a richer nutritional value, retains more flavor substances in the product, and can gain higher consumer favorability.

Described herein is a dairy product, or a replica thereof, supplemented with a hemeprotein, and a method for preparing such a dairy product, or a replica thereof.