42results about How to "Avoid the Maillard reaction" patented technology

The invention provides a method for extracting fructus cannabis oligopeptide from a fructus cannabis cake. The method comprises the following steps: collecting the fructus cannabis cake with the oil content of lower than 1%, adding water, regulating the pH value to 9.0, adding sodium metabisulfite, carrying out solid-liquid separation, and collecting the liquid phase; adding a HCl solution into the liquid phase, regulating the pH value to 3.8-4.3, standing, carrying out secondary solid-liquid separation, and collecting the precipitate; adding water, heating to 40-55 DEG C, regulating the pH value to 7.0-9.0, adding a compound protease, carrying out enzymolysis for 3-6 hours, carrying out centrifugal filtration, and collecting the clear solution which is the fructus cannabis oligopeptide solution; and carrying out electrodialysis, concentration and freeze-drying to obtain the fructus cannabis oligopeptide powder. The fructus cannabis cake subjected to press deoiling is used as the raw material, the isoelectric point principle is combined to precipitate the protein, and the compound protease enzymolysis and freeze-drying are performed to obtain the fructus cannabis oligopeptide. The whole process utilizes the pure physical technique, and no chemical component is added; and thus, the method has the advantages of low cost and no environment pollution.

The invention relates to a solid honey candy and a preparation method thereof. The solid honey candy comprises the following components in percentage by weight: 100 percent of liquid pure honey, 3 to 6 percent of edible solid gum and 0.7 to 3 percent of teeth stick-resisting agent, wherein the edible solid gum is selected from arabic gum, konjac gum and pectin, and the teeth stick-resisting agentis selected from lecithin, sucrose fatty acid ester and water-soluble glycerol monostearate. The preparation method of the solid honey candy comprises the following steps of: weighing the components in a weight ratio, dissolving the edible solid gum and the teeth stick-resisting agent in hot water, adding the solution into the liquid pure honey, dehydrating the obtained mixed liquid by a vacuum microwave heating method to ensure that water content is below 3 percent, performing cast molding at the temperature of between 60 and 70 DEG C, cooling and demolding to obtain the solid honey candy. The honey content of the solid honey candy is above 90 percent; the color, aroma, taste and nutrients of the original liquid honey are basically not changed; a solid shape can be kept at room temperature; and the edible teeth stick-resisting agent is added into the formula, so that the solid honey candy is not sticky to teeth and has good mouthfeel during chewing. The preparation method is easy.

The invention discloses a method for extracting inulin by medium-low-temperature water. During raw material preprocessing, a color retention agent is added; extraction is carried out under the condition of medium-low-temperature water; the squeezing is carried out for many times by a belt type squeezing method; the occurrence of a Maillard reaction can be effectively inhibited; an active carbon decoloration process is not needed; the inulin loss in the inulin process is avoided; the yield of the inulin is improved; the production process is also simplified; the production cost is reduced. Compared with a spiral squeezing method, the belt type squeezing method has the advantages that the juice yield is improved; the operation is simple; the inulin extraction rate can reach higher than 95 percent; the color of the finally obtained inulin is pure; the purification is high; the energy consumption is reduced; the integral economic benefits are higher.

The invention discloses a method for extracting fructus cannabis oligopeptide from fructus cannabis cake meal. The method particularly comprises the following steps: collecting fructus cannabis cake meal with grease content being less than 1%, adding water, adjusting the pH to 9.0, adding sodium metabisulfite, performing solid-liquid separation and collecting liquid phase; adding a HCl solution into the liquid phase, adjusting the pH to 3.8 to 4.3, standing, performing solid-liquid separation for the second time and collecting precipitate; adding water, heating to 40 to 55 DEG C, adjusting thepH to 7.0 to 9.0, adding composite protease, performing enzymolysis for 3 to 6 hours, performing centrifugal filtration and collecting clear liquid, namely a fructus cannabis oligopeptide solution; performing electroosmosis, concentrating and freeze-drying to obtain the fructus cannabis oligopeptide powder. The fructus cannabis oligopeptide is obtained by taking the fructus cannabis cake meal, which is squeezed to remove oil, as a raw material with reference to an isoelectric point principle and protein precipitation, and according to the methods for performing enzymolysis by the composite protease and freeze-drying. In the whole process, a pure physical process is utilized, chemical components are not added basically, the cost is low, and environmental pollution is avoided.

The invention discloses a method for preparing a sialic acid and oligo peptide mixture with malaysia's bird nets as raw materials. The method is characterized by including the steps that (1), malaysia's bird net sialic acid is extracted for the first time; (2), malaysia's bird net sialic acid is extracted for the second time; (3), malaysia's bird net oligo peptide is extracted; (4), an extractingsolution is concentrated; (5), drying is performed. The method has the advantages that the process is simple, the operation is easy, and the product is free of a foreign flavor; the prepared mixture has rich bird net sialic acid and oligo peptide. The method can avoid a maillard reaction and restrain generation of colored matter, and the prepared sialic acid and oligo peptide mixture has a white or milk white color.

An injector for liquid medicine comprises a cylindrical body 1, first and second gasket 2, 3 contained in a lumen of cylindrical body 1. The cylindrical body 1 is provided with a fluid inlet 13 and a fluid outlet 14 in opposite sides of the cylindrical body 1 with respect to the longitudinal axis thereof. Second gasket 3 is spaced from the first gasket 2 to form a fluid chamber 4 between them. The first gasket 2 is adapted to be moved by sliding along the inner wall of the cylindrical body 1 from a first position to the distal end 11 of cylindrical body 1 via a second position. The fluid inlet 13 is opened at a position closer to the distal end 11 of the cylindrical body 1 than the outlet 14 is. The first gasket 2 is stopped at a second position where the fluid chamber 4 is communicated with the fluid outlet 14 but prevented from fluid-communication with the fluid inlet 13.

The invention discloses a preparation method of recombinant instant salted duck eggs with desalted egg white. The preparation method of the recombinant instant salted duck eggs with desalted egg whitecomprises the following steps of firstly washing and disinfecting picked duck eggs, and carrying out soaking by using dilute acetic acid so as to remove membranes on surfaces of the duck eggs to improve permeability of the duck egg shell; carrying out pickling in combination under vacuum condition so as to facilitate permeation and diffusion of edible salt in the duck eggs, and thus, rapid maturing of yolks of the salted duck eggs is allowed; separating egg white from yolks of the duck eggs which have been maturely pickled, and removing the edible salt in the egg white by utilizing ultrafiltration means; removing glucose of trace amount contained in the egg white by utilizing glucose oxidase so as to avoid browning of the products when high-temperature sterilization is performed, and thus, the egg white is yellowish in color and luster, changed in taste, and reduced in mass; and finally, refilling the desalted and desugared duck egg white with the salted duck egg yolks, and carrying out high-temperature sterilization so as to obtain the recombinant duck eggs which are pure white in egg white, normal in flavor, oily in yolks, as well as loose and sandy in taste. The recombinant instant salted duck eggs with desalted egg white is sterilized by adopting high-temperature steaming so that the salted duck eggs can be instantly eaten after a bag is opened, and thus, the salted duck eggs are convenient to eat and good for human body health; moreover, excessive waste of the salted egg white is also avoided.

There is provided a process for the prevention and / or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.

The invention belongs to the technical field of enzymatic hydrolysis of bovine collagen peptides, and in particular relates to a production process of bovine collagen peptides, including S1 cleaning, S2 denaturation, S3 enzymatic hydrolysis, S4 centrifugation, S5 enzyme inactivation, S6 impurity removal, and S7 finished product. The present invention has the following advantages and effects: the application uses ultrasonic technology, denaturation technology and enzymatic hydrolysis technology to work together, which can be conveniently adapted to cowhide from various origins; and the collagen peptide product produced by the technology provided by the application has good dissolution properties and dispersibility, good sensory quality, high yield, and a large amount of active polypeptides in the product make it have strong antioxidant capacity; the method of this application has relatively mild reaction conditions, low production energy consumption, and far superior process conditions and process effects in existing technical solutions.

The invention discloses a method for extracting inulin with medium and low temperature water. A color-protecting agent is added during raw material pretreatment, extracted under medium and low temperature water conditions, and pressed multiple times by a belt pressing method, which can effectively inhibit the Maillard reaction. Occurs, does not need to carry out the activated carbon decolorization process, avoids the loss of inulin in the decolorization process, improves the yield of inulin, also simplifies the production process, and reduces the production cost. Compared with the screw pressing method, the belt pressing method improves the juice yield and is easy to operate. The inulin extraction rate can reach more than 95%. The final inulin obtained has pure color and high purity, reduces energy consumption, and has high comprehensive economic benefits.

The invention relates to a highly emulsifying pure vegetable oat milk, which comprises the following raw materials in mass ratio: oat 15-25%, functional oil 5-8%, dietary fiber 1-5%, stabilizer 0.02-0.5%, natural Antioxidant 0.001~0.005%, the balance is water; the functional oil is one or more of coconut oil, palm kernel oil, linseed oil, perilla seed oil, cane fruit oil, macadamia nut oil combination. The present invention physically modifies the original structure of oat protein through the combination of ultra-high pressure and enzymatic hydrolysis. The combination of the two can greatly improve the functional properties of oat protein, especially for the emulsification of oat protein. effect, and has the advantages of good safety, mild action and high production efficiency.

The invention discloses a method for preparing a mixture of sialic acid and oligopeptide by using bird's nest as a raw material, which is characterized in that it comprises the following steps: (1) extraction of sialic acid from bird's nest 1; (2) extraction of sialic acid from bird's nest 2; 3) extracting the oligopeptide from the bird's nest; (4) concentrating the extract and (5) drying. The method of the present invention has the advantages of simple process, easy operation and no miscellaneous smell in the product, and the prepared mixture is rich in bird's nest sialic acid and oligopeptide; the present invention can avoid the Maillard reaction and suppress the generation of colored substances, so that the prepared The mixture of sialic acid and oligopeptide is white or milky white.

The invention relates to a solid honey candy and a preparation method thereof. The solid honey candy comprises the following components in percentage by weight: 100 percent of liquid pure honey, 3 to 6 percent of edible solid gum and 0.7 to 3 percent of teeth stick-resisting agent, wherein the edible solid gum is selected from arabic gum, konjac gum and pectin, and the teeth stick-resisting agentis selected from lecithin, sucrose fatty acid ester and water-soluble glycerol monostearate. The preparation method of the solid honey candy comprises the following steps of: weighing the components in a weight ratio, dissolving the edible solid gum and the teeth stick-resisting agent in hot water, adding the solution into the liquid pure honey, dehydrating the obtained mixed liquid by a vacuum microwave heating method to ensure that water content is below 3 percent, performing cast molding at the temperature of between 60 and 70 DEG C, cooling and demolding to obtain the solid honey candy. The honey content of the solid honey candy is above 90 percent; the color, aroma, taste and nutrients of the original liquid honey are basically not changed; a solid shape can be kept at room temperature; and the edible teeth stick-resisting agent is added into the formula, so that the solid honey candy is not sticky to teeth and has good mouthfeel during chewing. The preparation method is easy.