12results 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 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.

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

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 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.