115results about How to "Enhance nutritional properties" patented technology

The invention provides a weight losing and meal replacement protein type solid beverage, which comprises ingredients including concentrated whey protein powder, soy isolate protein powder, dried skim milk, soluble dietary fiber, maltitol or erythritol, maltodextrin, fructo-oligose or fructose, soya bean lecithin, nutrose, low-fat pectin and the like. The protein in the body is effectively supplemented, the satiety is effectively prolonged, the appetite and the caloric intake are more strictly controlled, and further, the goal of losing the weight is reached. The product has the advantages that the nutrition is balanced, the mouth feeling is smooth, savoury and mellow, the carrying is convenient, the process is simple and feasible, and the solid beverage is suitable for mass production.

The invention belongs to the field of food processing and relates to processing and application of soybean protein isolate, specifically to a grain-compounded soybean protein snack dried bean curd. The grain-compounded soybean protein snack dried bean curd comprises the following raw materials: soybean protein, plant oil, modified starch, salt, sugar, monosodium glutamate, salty essence, complex gum, grain particles, transglutaminase (TG) and water. Through controlling the integral processing technology of the dried bean curd, especially chopping and mixing time and material adding sequence of the processing technology and process parameters like marinating temperature and time, the dried bean curd which is good in moisture and temperature control and taste and hard to deteriorate in production and consumption is prepared.

The invention relates to a method for preparing ultra-micro peony flower powder from peony flower serving as raw material, as well as the ultra-micro peony flower powder prepared by the method and application of the ultra-micro peony flower powder. The ultra-micro peony flower powder can be powder or can be further processed into instant ultra-micro peony flower powder preparations in the forms of granules, tablets, capsules and the like, can be used alone as a nutritious food, a health food, food for athletes, a beauty mask, bath supplies and the like, and also can be used together with other nutritious foods, health foods and foods for athletes. Besides, the ultra-micro peony flower powder has the functions of adjusting blood fat, stabilizing blood pressure, detoxifying for beautification, delaying senescence, enhancing the immunity of human bodies, and the like, thereby having very broad development and application prospects in the fields of food industry, health food and the like.

A nutritional composition is provided herein for optimizing fats, carbohydrates, and protein caloric ratios as it relates to balanced nutrition, general health, and muscle performance during exercise and for enhancing muscle cell repair and recovery following the cessation of exercise, comprising: a) about 18% to about 23% by weight, e.g. about 19% to about 21%, of whey protein, e.g. whey protein isolate; b) about 65% to about 70% by weight, e.g. about 67% to about 69%, of a “Superfruit and Vegetable Blend”, a concentrated fruit juice and a sweetener, such as honey; and c) about 10% to about 15% by weight, such as about 11% to about 13%, of a vegetable oil, e.g., olive oil, such as extra virgin olive oil, virgin olive oil, cold pressed olive oil.

The invention relates to a method for preparing peony polypeptide from cake meal which is obtained through preparing peony seed oil by squeezing peony seeds, the polypeptide prepared by the method and application of the polypeptide. During the preparation of the polypeptide, various microbes are added to ferment or various proteases are added to be subjected to enzymolysis, so as to obtain the peony polypeptide product. The product can be in the form of powder, granules, tablets, capsules, oral liquid and the like. The peony polypeptide has the efficacy advantages of lowering cholesterol, lowering blood pressure, promoting fat metabolism, resisting fatigue, enhancing human immunity, regulating human physiological functions and the like and has broad development and application prospect in the fields of food industry, health care, medicine and the like.

Disclosed herein are dry blends used in the process of making cheese analogues with an improved economic profile. Further, the blends disclosed herein may be used to make 100% analogue, vegan, or low-moisture cheeses.

Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

The invention discloses eel bone, barbary wolfberry and water spinach juice noodles. The noodles are prepared from raw materials in parts by weight as follows: 300-350 parts of flour, 30-33 parts of gluten powder, 9-20 parts of pollen, 13-16 parts of corn peel dietary fiber, 28-35 parts of eel bones, 5-6 parts of konjac flour, 23-25 parts of barbary wolfberry fruit powder, 20-22 parts of water spinach, 3-4 parts of condensed milk, 2-3.2 parts of sharpleaf galangal fruits, 0.4-1.3 parts of palmleaf raspberry fruits, 2-2.4 parts of elm seeds and proper amounts of table salt and papain. The noodles taste fragrant and soft, are chewy and have good elasticity, and food and medicinal materials such as oroxylum seeds, Murdannia simplex, corydalis roots and the like are also added, so that the noodles have health-care functions of nourishing yin, clearing heat, moistening the lung, soothing the liver, harmonizing the stomach and tonifying the spleen.

The invention discloses a protein feed preparation method for using microorganisms for fermenting hermetia illucens larvae. The method comprises the following steps of a, uniformly pulping 6-instar live larvae of fresh hermetia illucens through a pulping machine; b, mixing the pulp of the 6-instar larvae of hermetia illucens with soybean meal to obtain a fermentation raw material, and adjusting the humidity until the water content reaches 40-50% after uniform mixing of the mixed fermentation raw material; c, inoculating strains into the mixed fermentation raw material in step b, adding a strain activating nutrient prepared by mixing a carbon source, a nitrogen source and an inorganic salt according to the mass ratio of 2:1:0.1, fermenting and culturing the strains for 48-72 hours at the temperature of 28-32 DEG C, and drying and smashing the strains to obtain protein feed fermented by hermetia illucens. The method further promotes the effective utilization of the soybean meal and hermetia illucens in the livestock aquaculture industry and serves as one of the ways to solving the shortage problem of protein feed resources in China at present.

Disclosed herein are extended cheese products, pre-filled cheese extender packages having dry blends used in the process of making extended cheese products, as well as methods of making extended cheese products.

The invention discloses germinated brown rice mochi, comprising wrappers and stuffing. The wrappers of the germinated brown rice mochi comprise the following components in parts by weight: 70-80 parts of glutinous rice flour, 20-30 parts of germinated brown rice flour, 90-100 parts of water, 180-190 parts of malt syrup and 5-15 parts of edible vegetable oil; the filling is conventional mocha filling. The invention further discloses a preparation method of the mochi. The germinated brown rice mochi is a cold-processed instant pastry prepared by replacing partial glutinous rice flour with the germinated brown rice flour based on a traditional production process of the mochi. By being prepared from the germinated brown rice flour, the mochi is rich in gamma-aminobutyric acid and dietary fibers, and the nutritive property of traditional mochi is improved.

Disclosed herein are cheese analogue compositions and the manufacturing processes in making the same with characteristics similar to that of natural cheeses. These products have properties such as melt, stretch, firmness, body and shredability similar to natural cheese products.

The present invention relates to protein products with improved nutritional value, and enhanced organoleptic properties, and uses thereof. In particular, the present invention provides fermented protein rich products on basis of fermented pulses and yeast, wherein the fermentation is followed by a heating step.

The invention discloses a high-barrier isolated soybean protein edible membrane liquid as well as a preparation method and application thereof. The edible membrane liquid is prepared from isolated soybean protein, glycerol, glucose and water, wherein the isolated soybean protein accounts for 30-100g/L, the glycerol accounts for 15-35g/L and the glucoses accounts for 0.5-2.5g/L. The edible membrane liquid disclosed by the invention can be prepared by virtue of the combination of performing ultrahigh pressure treatment and adding glucose as a cross-linking agent, so that the moisture resistance of the edible membrane is greatly improved, and the problem that the skin of microwavable frozen pre-fried food becomes not crisp after undergoing microwave heating can be solved. In a finished product dipped with the edible membrane liquid, the problem that interior water and oil of the microwavable frozen pre-fried food migrate towards the skin after undergoing microwave heating can be relieved, so that the phenomena of 'water immersion' and 'oil immersion' can be reduced, and crisp texture similar to a newly fried product is achieved.

A process is provided for creating feed pellets from agricultural residue material having substantially no food value, such as corn stover. The agricultural residue material is harvested and baled for transport to a storage and processing site. The baled agricultural residue material is then shredded and ground, and one or more chemical agents are added to depolymerize the fiber (lignin-carbohydrate) matrix of the agricultural residue material. Agricultural processing byproducts such as distiller's solubles and dried distillers grains with solubles (DDGS) are added to the agricultural residue material, either before or after the chemical agents are added, to form a combined material. The combined material is then pelletized into feed pellets, which may be transported and stored for later consumption by animals. The process produces a nutritionally enhanced material which is more easily digested than existing feed rations.

The invention discloses a gluten-free bread with germinated brown rice as the raw material. The preparation method includes the following steps that 1, raw material pretreatment is carried out, wherein the germinated brown rice is prepared; 2, the germinated brown rice, buckwheat powder, hydroxypropyl methyl cellulose, transglutaminase and calcium citrate are mixed evenly at the weight ratio of (70-90):(10-30):(3-5):(1-3):(1-3); 3, dough is prepared; 4, the dough is fermented for 40-50 min at the temperature of 35-40 DEG C and the relative humidity of 85-90% and finally placed at 170-180 DEG C to be baked for 30-40 min, and the gluten-free bread is obtained. The bread is prepared by adopting the germinated brown rice as the raw material and adding functional processing agents, the nutritive peculiarity of the gluten-free bread can be improved, and meanwhile the problems that in the preparing process of gluten-free food, an effective net structure is difficult to form, forming is difficult, the water holding capacity, the gas holding capacity, the elasticity and the cohesiveness are poor, and the ageing rate of finished products is high are solved.

The invention discloses improved whole highland barley flour steamed bread and a preparation method thereof. The improved whole highland barley flour steamed bread is prepared from, 10-40 parts of heat treated highland barley flour, 40-70 parts of original whole highland barley flour, 5-20 parts of vital wheat gluten, 0.6-1 part of yeast, 0-30 parts of strong flour, 60-100 parts of water and 3-8 parts of fermentation accelerators. According to the steamed bread, the highland barley flour is treated by a heat treatment technology, anti-digestive components in the highland barley flour are increased, nutritional characteristics of the highland barley flour are increased, part of the original highland barley flour, the vital wheat gluten, the strong flour, the fermentation accelerators and the like are added, processing performance of the highland barley flour is improved, nutritive values of the highland barley flour are furthest kept, and the quality and the taste of the whole highlandbarley flour steamed bread are improved. Compared with traditional whole highland barley flour steamed bread and steamed bread made of other grains, sensory evaluation indexes of the steamed bread areimproved, nutritional functions of the steamed bread are enriched, and nutrition and quality of the steamed bread are combined.

The invention relates to a compound protein feed and a preparation method thereof. The compound protein feed is prepared by the following steps: as bean dregs, grape residues and apple pomace are used as fermentation raw materials, inoculating saccharomyces cerevisiae, lactic acid bacillus and cellulase, and fermenting, thereby obtaining the compound protein feed. According to the fermented compound protein feed, the content of crude proteins and crude fat is obviously increased, the content of ash cellulose is obviously reduced, the digestion rate of the crude proteins eaten by animals is obviously increased, and the highest digestion rate is 73.11 percent. According to the solid state fermentation method, the low quality of the compound protein feed is improved, the quality of the proteins is improved and the feed utilization rate is increased, and the compound protein feed is low in cost, can meet the requirements of animal husbandry on the protein feed and has good market application prospects.

The invention relates to a biological oxidant for fermentative freeze flour dough, belonging to foodstuff technique field. The product is prepared by mixing the glutamine-glutamyltransferase, ascorbic acid, mycose, and guar gum under normal temperature, measuring, packing and freezing. The invention employs the glutamine-glutamyltransferase to catalyze the cross-linking between protein to form more stable flour gluten net structure, employs ascorbic acid to oxide the sulfhydryl group in the flour gluten protein structure to disulfide bond to intensify the combination between the protein peptide chains or molecules, which prevent the damage to flour gluten net structure by ice crystal in the froze flour dough, employs mycose to reduce the death rate of yeast cell during freezing process, and employs guar gum to control the growing speed and size of the ice crystal in the froze flour dough to make the specific volume of produced bread be increased obviously and the pulp structure be more delicate and uniform.

The invention provides a method for improving facility continuous-cropping soil by means of earthworms. Between rotations of crops in a facility greenhouse, a soil plough layer is turned over so thatearthworm feed can be applied into the soil plough layer, then young earthworms are put into soil, then the soil is covered with wet straw, and then the next crop is planted. According to the providedmethod for improving the facility continuous-cropping soil by means of the earthworms, the current development requirements of the ecological agriculture and the economic society are combined, a proper living environment is created according to the living characteristics of the earthworms, soil improvement, agricultural waste resource utilization and earthworm breeding are combined, the conversion efficiency of agricultural waste nutrients is improved, the ecological environment quality of the farmland soil is improved, the agricultural green production concept is deepened, and the yields andthe quality of agricultural products are improved. The provided method for improving the facility continuous-cropping soil by means of the earthworms has the advantages that the conception is novel,economic and ecological benefits are high, management is simple and convenient, technical operation is easy to master, and the like, and is worthy of application and popularization.