47results about How to "Avoid thermal denaturation" patented technology

The invention belongs to the field of protein beverage and relates to a composite dietary fiber solution, a preparation and a protein beverage thereof. The composite dietary fiber solution provided by the invention contains water-insoluble dietary fiber, water-soluble dietary fiber, active polysaccharide, oligosaccharide, colloid and water. By the addition of the composite dietary fiber solution in a protein beverage, the protein beverage can satisfy requirements of human body on various dietary components. In addition, the degradation problem of dietary fiber in the production and storage processes of the protein beverage is effectively solved.

The invention provides a collagen matrix freezing gel used for biomedical materials and a preparation method thereof. The collagen matrix freezing gel is the collagen extracted from skins or tendons of healthy domestic animals using the enzyme method with the molecular weight of 280 to 320kDa and a well maintained triple helical structure; the collagen reacts for 1 to 7 days in the condition of low temperature of 0 to minus 50 DEG C in a die after through cross linked and modified reaction with hydroformylation polysaccharide, then extrudes the die and is defrosted, thus forming the collagen matrix freezing gel. The preparation of the collagen matrix freezing gel of the invention in particular relates to the extraction of the collagen, the preparation of the hydroformylation polysaccharide and the synthesis of hydroformylation polysaccharide-collagen matrix freezing gel. The hydroformylation polysaccharide-collagen matrix freezing gel prepared by the invention improves the mechanical property, thermal stability and anti-enzyme degradation, etc., of pure collagen gels, and the freezing gel has the advantages of porosity, plasticity, hydrophilic property and non-toxicity, and can be used as biomedical materials such as bio-scaffold, cell cultivation, drug controlled release and biological dressings.

Provided is a phosphor composite member having excellent thermal resistance, high color rendition, controllability of various chromaticities from a daylight color to a light bulb color, and high luminescence intensity. A phosphor composite member in which a sintered inorganic powder body layer containing a SnO—P₂O₅-based glass and an inorganic phosphor powder is formed on a surface of a ceramic base material, wherein upon irradiation with an excitation light, the ceramic base material and the sintered inorganic powder body layer emit different fluorescences having different wavelengths.

The invention relates to liquid infant milk for newborn to six-month-old infants and a production method thereof. The liquid infant milk contains a certain amount of protein, fat, carbohydrate, vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinic acid, folic acid, pantothenic acid, vitamin C, biotin, sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine, selenium and lactoferrin, has comprehensive nutrition and can be used as a breast milk substitute for the newborn to six-month-old infants. The production method of the infant milk adopts a combined way of separately treating heat-sensitive materials and other materials, respectively adopting a combination of different processes and conducting membrane filtration and low-heat sterilization to the heat-sensitive water-soluble materials, can prevent the nutrient components of raw materials from being lost and degenerated, and can remove microorganisms on the premise that the nutrient components are reserved to the utmost extent.

The present invention relates to a vegetable soft capsule composition not comprising chemical metal salts and, more particularly, to a vegetable soft capsule composition which comprises only 6 wt % or less of iota-carrageenan, which is an expensive vegetable gelling agent, such that, even without using chemical metal salts such as sodium salts or potassium salts, a capsule has no disintegration problem and a soft capsule can be adhered only by means of pressure and not heating. According to the present invention, preparation cost for a soft capsule is reduced by minimizing the amount of carrageenan, which is 10-20 times more expensive than starch (starch or modified starch), sodium (salts), which are a chemically synthesized product that causes adult diseases such as hypertension and heart diseases, are not used, and heat is not applied during adhesion (sealing), thereby preventing heat denaturation of active ingredients contained in the contents of the soft capsule.

A method for drying the nano-class material features the combination of paddle-type drier with microparticle drier. Said paddle-type drier is used for pre-drying at temp lower than 150 deg.C to remove the most of moisture. Said microparticle driver is used for drying, pulverizing, classifying and pneumatic delivering. Its advantages are high granularity uniformity and low energy consumption.

The invention discloses an extraction method for baga pigment, which takes fresh baga roots as the raw material and comprises the steps of ethanol immersion, liquid smash, solid-liquid separation, and one step completion of reduced pressure distillation, concentration and drying; wherein, the pressure of the reduced pressure distillation is reduced to less than or equal to 1000Pa and the temperature is controlled less than or equal to 50 DEG C. Ethanol is recycled in the process of reduced pressure distillation and the influence of heating is avoided in the whole process of water evaporation to dryness, thus achieving the purposes of keeping the extracted baga haematochrome beautiful in color and reserving the biological activity of the natural product.

The invention discloses an emulsion stabilizer for soymilk beverages and a preparation method of the emulsion stabilizer and relates to plant protein beverages. The emulsion stabilizer comprises, by mass percentage, 10-40% of xanthan gum, 15-40% of sodium carboxymethyl cellulose, 10-40% of mono-, bis-glycerin fatty acid ester, 1-15% of carrageenan, 1-15% of sodium alginate and 5-15% of sodium tripolyphosphate. The preparation method includes: mixing the xanthan gum, the sodium carboxymethyl cellulose, the sodium alginate, the mono-, bis-glycerin fatty acid ester, the carrageenan and the sodiumtripolyphosphate to obtain the emulsion stabilizer. The emulsion stabilizer is used for producing the soymilk beverages, the produced soymilk beverages do not have bleeding, layering and precipitation within the warranty period, and the quality and taste of the soymilk beverages are increased.

The invention discloses an automatic splitting robot system for livestock and poultry slaughtering. The automatic splitting robot system is characterized by comprising a simultaneous translation system (1) used for hanging livestock and poultry, wherein one side of the simultaneous translation system (1) is provided with a double-knife alternate type chopping and cutting system (3) capable of upwards and downwards operating, and one side of an operation route of the simultaneous translation system (1) is provided with a real-time surveying and mapping automatic positioning system (2). The automatic splitting robot system has the advantages that the yield can be controlled to 0 to 700 per hour, the splitting rate is greater than 99.99 percent, and the carcass loss is smaller than 0.01 percent. Because the double-knife alternate type chopping and cutting is adopted, no moment is generated at the contact part of meat and knife blades, the thermal denaturation of protein near the contact surface is avoided, and the production loss is low.

The invention belongs to the technical field of walnut processing, and particularly relates to a processing method of walnut kernel beverage which comprises the steps of peeling, pulping and blending,homogenizing and sterilizing; the step of peeling is that, freezing walnut kernels at 10-20 DEG C for 30-40 minutes, then putting the walnut kernels into a plasma activating machine, treating the walnut kernels with plasma gas for 4-6 minutes under the conditions of 50-60 Pa pressure and 110-140 W activation power, and then washing the walnut kernels with deionized water at 10-30 DEG C under highpressure to obtain peeled walnut kernels. The walnut kernel beverage prepared by the method disclosed by the invention has high nutritional value, rich nutritional ingredients, uniform texture, fineand smooth taste, and long shelf life. The peeling method is simple and feasible, which has high controllability, high safety, high peeling effect and less nutrition loss. The pulping and blending method is simple and feasible, which has low cost and low control requirement, and can enrich nutrient composition of the walnut kernel beverage, and waste of walnut protein is avoided.

The invention belongs to the technical field of collagen extraction, and particularly relates to fish skin collagen and an extraction method thereof. The extraction method comprises the following steps: performing enzymolysis on fish skin soaked in alkali liquor by using protease, and cleaning the fish skin to be neutral to obtain impurity-removed protein neutral fish skin; crushing the impurity-removed protein neutral fish skin, extracting by acid-enzyme combination method, salting out and dialysis to obtain fish skin collagen. According to the method, the fish skin treated by the alkali liquor is subjected to protease treatment, so that impure protein in the fish skin can be effectively removed, and purity of collagen of the fish skin is effectively improved. Meanwhile, the fish skin is mechanically treated before the collagen of the fish skin is extracted by adopting an acid-enzyme combination method, so that a contact area of the fish skin and acid can be increased, extraction time is shortened, and extraction rate of the collagen is increased.

The invention discloses a processing method for enhancing the skin quality of vegetable fish skin crisps. The method includes adding minced fish into salt to perform chopping, and adding carrot juiceand white sugar to uniformly mix; adding mixed liquor of fish-skin enzymatic hydrolysate, curdlan, xanthan gum and lotus-seed starch to uniformly stir; and compacting into skins, and preparing vegetable fish skin crisps through a high-pressure steam secondary forming technology and an individual quick-freezing technology (Individual Quick Freezing, IQF). The prepared vegetable fish skin crisps areexcellent in water holding capacity of skins, high in elasticity, strong in anti-freezing effect and not easy to fade; and the products have nutritional characteristics of high protein, high dietaryfiber and low fat, so that the processing method can have good market prospects.

The invention relates to a cannabidiol-rich hemp seed oil and a preparation method thereof. The method comprises the following steps: 1, decorticating: decorticating dried hemp seeds to obtain hemp seed kernels and shells; 2, crushing: crushing dried hemp leaves and hemp seed kernels to obtain a hemp material powder; 3, extracting: carrying out subcritical extraction on the hemp material powder toobtain an extract; 4, desolventizing: evaporating the extract under a reduced pressure to remove an extracting solvent to obtain an extract concentrate; and 5, centrifuging: centrifuging the extractconcentrate to obtain a supernatant which is the cannabidiol-rich hemp seed oil. The hemp leaves and hemp seeds are compounded to serve as extraction raw materials, and undergo a subcritical extraction technology to obtain the cannabidiol-rich hemp seed oil (the content of cannabidiol is 0.20-0.28%), and the method has a high oil yield of 80-95% and a high recovery rate of 25-28%.

The invention discloses a preparation method of a barley grass powder fermented milk-containing beverage, which comprises the following steps: adding barley grass powder into water, uniformly stirring, leaching in a constant-temperature water bath at 30-60 DEG C for 20 minutes or more, and repeatedly extracting for 2-3 times to obtain barley grass juice; adding cow milk and cane sugar, and uniformly mixing to obtain a blended solution; pumping the blended solution into an ultrahigh-temperature instantaneous sterilization machine, sterilizing for 5-10 seconds at 120-135 DEG C, and cooling to 40-45 DEG C; adding yoghurt fermentation microbial inoculum for fermentation; rapidly cooling the completely solidified fermentation liquor to below 10 DEG C and refrigerating to obtain barley grass powder yoghourt; adding water, cane sugar and an emulsion stabilizer into the barley grass powder yoghourt, carrying out secondary blending, homogenizing and filling; and putting the filled product intoultrahigh static pressure sterilization equipment, maintaining the pressure for 15-30 minutes under the pressure of 200-400MPa, and finally packaging to obtain the finished product. The barley grass powder beverage with good taste is obtained, and the most important antioxidant effect in the barley grass powder is reserved to achieve the health-care effect.

The invention belongs to the technical field of food processing and relates to a composite yak bone marrow freeze-dried powder composition. The composition is prepared from the following components: 70-85 parts of yak bone marrow freeze-dried powder, 10-15 parts of desertliving cistanche extract and 5-15 parts of raspberry extract, and the sum of all components is 100 parts. The invention also relates to a preparation method of the composite yak bone marrow freeze-dried powder composition. The preparation method comprises the following steps: freezing fresh yak bone marrow; drying the frozen yak bone marrow with a freeze dryer; pulverizing the dried yak bone marrow with a pulverizer; extracting desertliving cistanche decoction pieces, and then, performing milling; extracting raspberry decoction pieces, and then, performing milling; and proportionally mixing all components to prepare tablets or capsules. The composite yak bone marrow freeze-dried powder composition provided by the invention has the advantages that the yak bone marrow is processed by adopting a freeze-drying method so as to prevent thermal denaturation of active proteins in the yak bone marrow and keep all active components in the yak bone marrow; and furthermore, medicinal and edible dual-purpose components with complementary and synergetic effects are added so as to achieve certain effects on enhancing the immune function of the human body and improving the sexual function of the human body.