3results about How to "Good emulsifying properties" patented technology

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.