1004results about "Vegetable proteins working-up" patented technology

The invention relates to the field of food, and provides a soybean protein product and a preparation method thereof.The method comprises the steps that soybean and water are subjected to pulp grinding and centrifugal treatment, and residue-removed soybean milk and soybean residues are obtained; performing cold precipitation and centrifugal treatment on the residue-removed soybean milk to obtain a cold precipitation precipitate and a cold precipitation supernatant; carrying out ultrafiltration treatment on the cold precipitation supernatant, and collecting retentate; respectively drying the cold precipitation precipitate and the intercepted substance to obtain a cold precipitation dried substance and an intercepted dried substance; and carrying out mixing treatment on the cold-precipitated dried substance and the intercepted dried substance to obtain the soybean protein product. The soybean protein product prepared by the method contains all amino acids essential to human bodies, the proportion of the amino acids is close to that of ideal amino acids, and the nutritional value is high. Moreover, the method is simple and convenient to operate, low in cost and suitable for large-scale production.

Disclosed is preparation of dual cross-linked zein-carboxymethyl chitosan nanoparticles for improving the thermal stability of polyphenol. After covalently cross-linked zein, tannic acid is used to prepare tannic acid cross-linked zein-carboxymethyl chitosan nanoparticles loaded with quercetin, Ca2+ is then added to increase a degree of crosslinking between the tannic acid and the carboxymethyl chitosan, as well as between molecules of the carboxymethyl chitosan in the zein nanoparticles to make the structure tighter, such that structural stability of the nanoparticles can be maintained during the thermal processing after the nanoparticles are formed, the quercetin encapsulated inside is protected well, and a retention rate of quercetin during the thermal processing is improved. The method provided in the present disclosure is simple, green, pollution-free and low energy consumption, and the prepared nanoparticles can improve the thermal stability of quercetin, and can be used as a natural additive for thermal processing of food.

The invention relates to epsilon-polylysine epsilon-PL-loaded modified rice bran protein antibacterial nanoparticles as well as a preparation method and application thereof, and belongs to the technical field of preparation of nanoparticles. The preparation method comprises the following steps: extracting rice bran protein from defatted rice bran to prepare a rice bran protein stock solution; under continuous stirring, adding succinic anhydride into the rice bran protein stock solution to obtain acylated rice bran protein; mixing the acylated rice bran protein stock solution, the lactose stock solution and the epsilon-PL stock solution; and centrifuging and freeze-drying to obtain the epsilon-PL-loaded modified rice bran protein antibacterial nanoparticles. The preparation method disclosed by the invention is simple and low in cost, the prepared nanoparticles have smaller particle size and turbidity and higher stability, the hygroscopicity of epsilon-PL can be reduced to a great extent, the bioavailability of epsilon-PL can be improved, and the nanoparticles have an obvious bacteriostatic effect on escherichia coli and staphylococcus aureus.

The utility model relates to the technical field of food processing equipment manufacturing, in particular to a vegetarian roll supply machine and vegetarian skewer forming equipment comprising the vegetarian roll supply machine. According to the vegetarian roll feeding machine, a material containing cavity is formed in the material bin. And the N material supporting plates are arranged in the material accommodating cavity and are fixed in the material accommodating cavity. The N material supporting plates are parallel to one another and are arranged in a step shape, and N + 1 drawing sliding cavities with different position heights are formed in the N material supporting plates in an attached mode. The N + 1 plate-shaped material pushing pieces are correspondingly inserted into the drawing sliding cavities in a matched mode and synchronously perform sliding motion under the action of the driving force from the power part, and the vegetarian roll can climb step by step. Thus, on one hand, vegetarian roll supply is achieved continuously at a stable speed, and multiple vegetarian rolls can be supplied at the same time through single action circulation; the vegetarian rolls move stably in the step-by-step climbing process, a certain distance and order are kept all the time, and the phenomena that the vegetarian rolls deform due to over-limit collision and are accumulated in a local area can be effectively avoided.

The invention belongs to the technical field of walnut protein preparation, and particularly relates to walnut protein powder with high digestibility, low sensitization and low bitterness as well as a preparation method and application of the walnut protein powder. According to the preparation method of the walnut protein powder with high digestibility, low sensitization and low bitterness provided by the invention, proline specific endo protease, recombinant trypsin and carboxypeptidase B are cooperatively used, so that accurate damage to an anti-digestion structure and a sensitization epitope of walnut protein can be realized; according to the method, ultrahigh digestibility (greater than or equal to 92%), thorough desensitization (greater than 99.8%), bitterness inhibition and functional peptide enrichment are synchronously realized, so that the defects of low digestibility, sensitization residue, obvious bitterness, low yield of functional peptide, complex process and the like caused by uncontrollable cutting in the existing random enzymolysis technology are overcome, and meanwhile, the core technical bottleneck of high-value utilization of walnut protein is overcome.

The invention relates to the field of aquatic feed, and provides a low-temperature adhesive type aquatic feed particle composition and a preparation method thereof. The composition is composed of puffed soybean meal, flour, fish meal, low-temperature directed enzyme, microcrystalline cellulose, modified zein nanoparticles, a protein adhesive and a modified zein ethanol water solution. The preparation method comprises the following specific steps: reacting soybean protein isolate with cross-linking enzyme to generate a protein adhesive, reacting proanthocyanidins with gallic acid to generate gallic acylated proanthocyanidins, and carrying out multi-step treatment on zein. Experimental results show that the composition has excellent water resistance and oxidation resistance, and the growth efficiency and the survival rate of aquatic animals are remarkably improved. The preparation method is simple, the cost is low, heat-sensitive substances in the feed are not damaged, and an economical, efficient and nutrient-rich feed solution is provided for aquaculture.

The utility model relates to the technical field of manufacturing of food processing equipment, in particular to a vegetarian roll receiving and feeding machine and vegetarian skewer forming equipment comprising the vegetarian roll receiving and feeding machine. The Y-direction translation conveying unit and the Y-direction pushing unit are also loaded by the heavy frame, and the Y-direction translation conveying unit stretches across the vegetarian roll horizontal conveying machine. The X-direction transverse pushing unit is arranged independent of the heavy frame and is aligned with the vegetarian roll cutting and unfolding machine. Vegetarian rolls circulate under the action of conveying force, stop at a specified position, roll down one by one under the action of pushing force from the Y-direction pushing unit, and are received by the Y-direction translation conveying unit; and the vegetarian roll can be accurately fed into the vegetarian roll cutting and unfolding machine under the synergistic effect of the Y-direction translation conveying unit and the X-direction transverse pushing unit subsequently. The vegetarian roll receiving and feeding machine is in butt joint with the vegetarian roll horizontal conveying machine and the vegetarian roll cutting and unfolding machine at the same time, and the vegetarian roll receiving and feeding rhythm is matched with the working rhythm of the vegetarian roll cutting and unfolding machine.

The present application provides a kind of beverage with chickpea as plant protein source and a preparation method thereof.The protein in the prepared chickpea protein beverage is 100% or mainly derived from natural chickpea seeds.No stabilizer, thickening agent and sweetener is added in the product, and the above-mentioned purposes are achieved only by physical processing, enzyme hydrolysis and pH adjustment.The chickpea protein and starch components can be fully utilized, the fullness of the plant protein beverage is improved, and the chickpea protein beverage can still meet the commercial sterile requirements even under the condition of higher protein content.

The invention discloses a preparation method of a fructus cannabis protein peptide product with effects of resisting fatigue and improving exercise ability, which comprises the following steps: performing preliminary crushing, ultralow-temperature freezing micro-crushing and low-temperature continuous phase-change extraction degreasing on fructus cannabis, performing step-by-step hydrolysis by using polysaccharase and 2.4 L bacterial protease to extract fructus cannabis protein, performing low-temperature salting-out, and performing freeze-drying to obtain the fructus cannabis protein peptide product with the effects of resisting fatigue and improving exercise ability. The fructus cannabis protein peptide powder is prepared through low-temperature ultrasonic dissolution promotion, high-pressure micro-jet homogenization, compound enzyme C hydrolysis, 1% pepsase, high-temperature enzyme deactivation, chlorophyll removal through counter-current extraction, hydrogen peroxide decoloration, ultralow-temperature instantaneous concentration, low-temperature vacuum belt type drying and low-temperature ultrahigh-pressure sterilization. The fructus cannabis protein peptide prepared by the invention has the following remarkable effects: 1, the exercise ability is remarkably improved, the accumulation of lactic acid and urea nitrogen is reduced, the exhaustion time is prolonged, and the physical and mental fatigue is relieved; 2, the content of hepatic glycogen and muscle glycogen is obviously increased, the energy reserve of the body is increased, the explosive power and the reactivity are improved, and the athletic performance is improved; and 3, the antioxidant level of the body is improved, and fatigue and immune recovery after exercise are promoted.

The utility model relates to the technical field of food processing equipment manufacturing, in particular to a stick supply system and vegetarian food skewer forming equipment comprising the same, and the stick supply system is formed by combining a stick storage device and a stick pushing machine. The stick storage device comprises a base and a stock bin. The stock bin is located on the base, and a blanking cavity which is opposite to the vegetarian roll cutting and unfolding machine and only allows a single stick to pass within the same time period is formed in the stock bin in an attached mode. The prods fall into the blanking cavity due to the action of gravity, and subsequently execute translational motion due to the action of pushing force from the prod pushing machine, and the prods go out of the blanking cavity until the prods are immersed into the vegetarian roll cutting and unfolding machine. Thus, on one hand, accurate stick supply operation is achieved, and the problem that a plurality of sticks enter at the same time or the postures of the sticks are deflected can be avoided; on the other hand, no extra power device is needed to drive the prods to fall, and orderly supply of the prods is facilitated; and on the other hand, in the stick supply process, stick clamping, stick breaking and other faults are not prone to occurring.

A WG-DNPs-stabilized Pickering emulsion and its application in β-carotene loading are disclosed. The emulsion is prepared by the following method: S1: Gluten protein and dextran form a covalent complex through Maillard reaction. The gluten protein complex is then prepared into a solution, and its pH is adjusted to neutral. The ionic strength of the solution is then adjusted to 15-25 mM using NaCl to obtain an intermediate solution. The intermediate solution is subjected to water bath heat treatment, ice bath cooling, and freeze drying sequentially to obtain WG-DNPs. S2: WG-DNPs are dispersed in distilled water to obtain a WG-DNPs dispersion. The WG-DNPs dispersion is mixed and homogenized with an oil phase to obtain the Pickering emulsion. This invention uses glycosylated gluten protein nanoparticles as a stabilizer for Pickering emulsions, giving the Pickering emulsions good thermal and storage stability. Furthermore, by loading β-carotene onto the Pickering emulsion stabilized by WG-DNPs, the bioavailability and digestive stability of β-carotene can be significantly improved, thus aiding in the human body's intake of β-carotene.

The invention generally relates to a process for preparing a texturized plant-based food product. More specifically the invention relates to a process for preparing a texturized plant-based food product with a fibrous appearance and less plant protein off-taste having 0.1-5 wt % sugar and 0.05-1 wt % cysteine or glutathione or a combination thereof.

The invention belongs to the technical field of food, and provides a special enzyme composition for infant soybean milk powder and soybean milk powder thereof. A three-stage directional enzymolysis technology is adopted, the three-stage directional enzymolysis technology comprises glutamine transaminase deamidation pretreatment, bacillus subtilis protease-trypsin-papain first-stage hydrolysis and aminopeptidase-phytase-beta-glucosidase second-stage hydrolysis, and conductivity control, carbon dioxide ventilation in-situ complexation and spray drying processes are combined. The free amino nitrogen of the product is increased by more than or equal to 20%, the proportion of 200-1500Da peptide fragments is more than or equal to 70%, the median particle size is 50-180 microns, the water activity is less than or equal to 0.30, the instant dissolving time is less than or equal to 30 seconds at 25 DEG C under the water hardness of 15-200ppm, the settling rate is less than or equal to 3% after standing for 30 minutes, and the zeta potential is-10 to-25mV. The palatability contradiction between deep hydrolysis and bitterness inhibition of the bean-based infant formula powder, the brewing contradiction between high-calcium reinforcement and instant stability and the process controllability contradiction between three-stage enzymolysis and ionic strength accumulation are effectively solved, and the bean-based infant formula powder has wide application value in the fields of bean-based infant formula food and vegetable protein nutritional products.

The invention relates to the technical field of bionic meat products, in particular to a bionic meat product based on fragmented mycelia and a multi-level printing path as well as a preparation method and special ink thereof, and the special ink comprises the following components in percentage by weight: 10-20% of fragmented mycelia, 24-30% of vegetable protein, 0.5-1.5% of hydrophilic colloid and the balance of water. The controllable fragmentation technology is adopted, the core technical problem that long fibers block a spray head is creatively solved, natural fibers are possibly used in fine 3D printing, and a real and microscopic fiber basis is brought to products. The design of a multi-level bionic printing path is proposed for the first time, and a complex internal structure with directional arrangement and anisotropy is constructed by simulating growth logic from myofibril to muscle bundles, so that the texture and mechanical properties of a product are improved from'muddy meat 'to'bionic meat' level.

The present disclosure relates to a process for obtaining sunflower protein isolates which encompasses the steps of shelling, cold pre-pressing, oil extraction, protein extraction and isolate purification. The process optimizes protein yield while employing mild processing conditions to maintain functionality. The obtained isolates exhibit high protein content, desirable emulsification capacity and water / oil retention, and neutral color characteristics, making them suitable for a variety of food applications. Thus, a sunflower globulin protein isolate, a sunflower albumin protein isolate and the use of the sunflower globulin protein isolate or sunflower albumin protein isolate in food products are also disclosed.

The present invention provides a textured plant protein containing a fibre extracted from a tuber, characterised in that the textured plant protein has a rehydration rate according to Test A of between 65% and 100%, said tuber fibre being particularly suitable for producing said textured plant protein, the processes for producing the tuber fibre and the textured plant protein, as well as their applications.

The invention discloses a preparation technology of an animal protein product capable of improving texture uniformity, and belongs to the technical field of animal protein product processing. The process comprises the following steps: S1, putting animal meat paste into a chopping and mixing pot, keeping the temperature of the chopping and mixing pot to be less than or equal to 5 DEG C, mixing and chopping the animal meat paste with 60-70% of formula amount of ice water, and chopping and mixing at 1200rpm for 3-5 minutes to form a protein continuous phase so as to obtain a fine meat paste base; s2, cassava starch and ice water with the amount being 20%-30% of the formula amount are premixed into turbid liquid, the turbid liquid is added into the fine and smooth meat paste base to be chopped and mixed at the speed of 800 rpm for 2-3 minutes, the protein continuous phase is filled with the cassava starch, and a starch filling phase is obtained; and S3, premixing the soybean protein with the remaining formula amount of ice water, adding the mixture obtained in the step S2, and chopping at 500rpm for 1-2 minutes to obtain the meat paste with uniform texture. The method can improve the texture uniformity of the animal protein product.

The invention relates to the technical field of preparation of health-care beverages, and particularly discloses a nodule-preventing radix angelicae and oyster peptide beverage and a preparation method thereof, and the nodule-preventing radix angelicae and oyster peptide beverage comprises the following raw materials: oyster peptide powder, a compound traditional Chinese medicine extract, zero-calorie syrup, xanthan gum, citric acid and purified water. The preparation method of the radix angelicae and oyster peptide beverage comprises the following steps: mixing the oyster peptide powder, the compound traditional Chinese medicine extract and the purified water, uniformly stirring, adding the zero-calorie syrup, the xanthan gum and the citric acid, homogenizing, and sterilizing to obtain the radix angelicae and oyster peptide beverage for preventing nodules. The prepared radix angelicae and oyster peptide beverage is high in nodule inhibition rate, serum E2 and P can be accurately adjusted to be balanced to be close to the normal level, and the core inducement of hormone imbalance is effectively corrected. The composition can significantly reduce the content of inflammatory factors such as TNF-alpha and IL-6 in mammary tissue, improve the SOD activity and reduce the MDA level, and strongly inhibit inflammatory response and oxidative stress injury.

This invention relates to a textured soy protein containing rice flour, comprising 58-80% by weight of soy protein, 9-22% by weight of rice flour, 8-18% by weight of wheat gluten, and 1-5% by weight of additives as solids. During the extrusion process for producing the textured soy protein, the texture of the soy protein is altered by the rice flour and wheat gluten, making it possible to produce a textured soy protein with a softer and more elastic texture.

The invention discloses a method for making smooth cold noodles by utilizing the high gluten characteristic of red bald wheat flour, which comprises the following steps of: firstly inspecting and automatically kneading to form tough dough, then mechanically washing the dough to separate out high-elasticity gluten and starch slurry, then precipitating the starch slurry, regulating the concentration, forming a uniform thin layer on an oil-brushed steaming tray, and steaming with high-temperature steam, so as to obtain the smooth cold noodles. And quickly cooling the steamed cold noodles, cutting, packaging with the steamed gluten blocks in proportion, and finally storing and transporting in a low-temperature monitoring environment. By limiting the protein and moisture content indexes of the red bald wheat flour, the quality uniformity and the high gluten characteristic of the raw materials are ensured, the problem that the finished product quality is unstable due to fluctuation of the raw materials is avoided, and by setting the accurate precipitation time and matching with automatic detection and adjustment of the concentration of the flour paste, the quality of the finished product is improved. High-quality flour paste with proper concentration and uniform texture can be stably obtained.

Techniques for imparting smoothness to a foodstuff are provided. Smoothness is imparted to a foodstuff by adding the following component (A) and / or (B): (A) amino acid; and (B) γ-glutamyl peptide.

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.

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

A method for producing a composition with optimal protein characteristics includes using an optimization model to determine the ratio of a first protein source and a second protein source with optimal protein characteristics, and producing a composition with this ratio of protein sources. Preferably, the composition has a PDCAAS score of about 1. The composition can have protein sources with limiting amino acids, preferably different protein sources with different limiting amino acids. The composition can be administered to an individual to improve the protein bioavailability of the protein ingested by the individual. Preferably, the individual is consuming a plant-based diet.

The present invention relates to a whipping agent comprising protein and emulsifier for aerated food products, such as for sorbet and sherbet applications. The present invention also relates to whipped food products such as sorbets and sherbets comprising this whipping agent and a method for making the same. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes.

Processes for preparing hemp protein products having a neutral or near neutral natural pH from a hemp protein source are provided. Protein extracted from the hemp protein source is processed to provide a hemp protein product having a protein content of greater than 60 wt% (N x 6.25) d.b. and having a neutral or near neutral natural pH in water. Optionally employing a membrane processing step after adjustment of the pH to the near neutral range results in a lower salt / mineral content in the protein product. These protein products are also provided as are food and beverages, pet food, animal feed, industrial product, cosmetic product or personal care product comprising the hemp protein products.

The present invention relates to the preparation of vegetarian food products, that is to say composed of dairy and vegetable ingredients (including mushrooms) and having organoleptic properties close to those of meat products and which comprise: - 35 to 80% by weight of hard cheese with a protein content of 20 to 40% by weight and a whey protein / micellar casein ratio of between 7:93 and 18:82; - 20% to 65% by weight of unprocessed or minimally processed vegetable matter; characterized in that said cheese and said vegetable matter are in the form of particles of which 80% have a size of between 1 and 5 mm.

The invention discloses a preparation method of low-sugar paper food, which is characterized in that sorghum is subjected to curing (baking) and enzymolysis to obtain low-sugar carbon water liquid; performing enzymolysis on soybean protein powder, sodium caseinate and papain, and performing sieving and colloid milling to obtain protein liquid; and adding the protein liquid, the low-sugar carbon water liquid, polyethylene glycol and medium-chain triglyceride, stirring, homogenizing and drying to obtain the paper food with the thickness of 0.1-3mm. The paper sheet food is thin in appearance, good in dissolubility, capable of being dissolved in oral saliva, fine and smooth, capable of being eaten without chewing and low in sugar content.

A meat analogue having decreased off-flavour comprising non-animal protein, flavouring agent, lipid, dietary fiber, water whereby said meat analogue has a ratio (w / w) of K+ toNa+ of at least 1.3, and whereby food grade acid is present in an amount of at least 0.015wt%, said food grade acid comprising citric acid.

The present application belongs to the technical field of food, and specifically provides a preparation method of a ketogenic diet composition for regulating intestinal flora and application thereof. The ketogenic diet composition is composed of the following components in parts by weight: 60-80 parts of oil microcapsule powder, 10-15 parts of kale powder, and 3-8 parts of a compound mineral / vitamin premix. The oil microcapsule powder is prepared by using flaxseed protein as raw material, fermenting the flaxseed protein with Bacillus subtilis natto, and then further modifying the flaxseed protein with flax lignan as emulsification and embedding wall material to embed olive oil and walnut oil. The ketogenic diet composition can not only achieve colon-targeted delivery, but also regulate the structure of intestinal flora, promote the proliferation of butyric acid-producing bacteria, produce a large amount of butyric acid, and further regulate the immune state of the body, and is suitable for the auxiliary nutritional support of glioma patients who need combined immunotherapy.