5results about How to "Good emulsifying properties" patented technology

The invention discloses a processing method for improving the emulsification properties of chicken protein, and belongs to the technical field of protein processing. The invention uses chicken breast as raw material, first removes the fat and fascia on the surface of the chicken breast, cuts and minces it into minced meat; then adds a standard salt solution to the minced chicken meat in proportion, extracts myofibrillar protein through homogenization, filtration, low-temperature centrifugation and other steps; then adjusts the pH value of the obtained protein to alkaline 11.0 using 2MNaOH, and after balancing to a stable system under this pH environment, adds gluconolactone to restore the pH of the protein to a neutral 7.0; finally centrifuges to obtain a protein with improved emulsification properties. The invention is easy to operate, cost-effective, can effectively improve the emulsification properties of chicken protein, and provides a theoretical basis for the development of healthy new emulsified meat products.

The invention discloses a method for improving the damage of high-dose gallic acid to the emulsification characteristic of meat protein by using a zein / polysaccharide nano system so as to improve the quality of an emulsified meat product, and belongs to the technical field of meat product processing. The preparation method comprises the following steps: preparing a gallic acid-zein / polysaccharide nano-composite, adding the gallic acid-zein / polysaccharide nano-composite into myofibrillar protein, adding a Fenton oxidation system for reaction, and mixing and homogenizing with soybean oil to obtain the myofibrillar protein-based emulsion with improved emulsification characteristics. The zein / polysaccharide nanoparticles are used for encapsulating gallic acid, so that the interaction between gallic acid and myofibrillar protein is weakened, protein aggregation induced by high-dose gallic acid is prevented, the diffusion of protein to an oil-water interface is promoted, the interfacial tension is reduced, the droplet size is reduced, and oil droplet distribution is more uniform; and the emulsion has higher emulsifying activity and lower emulsion separation index. The invention provides a novel method for improving the damage of high-dose phenolic antioxidants to the emulsification characteristic of meat protein.

This invention relates to the field of ice cream processing technology, specifically providing a coated ice cream and its preparation method. The coated ice cream provided by this invention uses mayonnaise as the coating. By controlling the mayonnaise production process and viscosity, this invention ensures that the mayonnaise is evenly dispersed after being coated onto the ice cream surface, reducing protein denaturation caused by uneven mixing. The addition of stabilizers improves the emulsification properties of the coated ice cream product and enhances the hydrogen bond strength between proteins and water. The coated ice cream product obtained by this invention exhibits good melt resistance after being coated with mayonnaise, has a uniform coating thickness without obvious fat particles, does not crack during its shelf life, and is both nutritious and delicious.

This utility model relates to the field of food processing technology and discloses a magnetic field treatment device for improving protein emulsification properties and reducing protein allergenicity. The device includes: a sample bottle, a circulating water pump, and a magnetic field generating mechanism connected in a sequential cycle. The sample bottle has an inlet pipe and an outlet pipe. The circulating water pump is connected to the sample bottle through the inlet pipe, and the magnetic field generating mechanism is connected to the sample bottle through the outlet pipe. This utility model, by setting up a sample bottle, a circulating water pump, and a magnetic field generating mechanism connected in a sequential cycle, simultaneously achieves the circulating transport of protein liquid and uniformly treats the protein liquid with a magnetic field to generate Lorentz force. It is simple and practical, and can effectively improve protein emulsification properties and reduce protein allergenicity.

The invention belongs to the technical field of food, and particularly relates to a low-fat compound protein solid beverage and a preparation method thereof. The soybean protein isolate powder and the skimmed milk powder are used as main components of the compound protein powder, and are combined to provide high protein content and maintain the characteristic of low fat, so that the compound protein powder conforms to the pursuit of consumers for healthy diet. Through glycosylation, galactooligosaccharide and other sugar molecules are introduced to the surface of the whey protein, the hydrophilicity of the whey protein is greatly improved, the glycosylated whey protein and the chitosan are used for crosslinking, the compound protein powder is embedded, and a microcapsule shell with strength and stability is formed. The glycosylated whey protein has a better emulsifying characteristic, which is beneficial for uniformly forming an emulsion in the process of compounding with chitosan, so that a uniform and compact microcapsule shell layer is constructed in a cross-linking reaction. The compactness of the microcapsule shell is beneficial to covering peculiar smell, improving the solubility and controlling the release of active ingredients for embedding the vegetable protein.