12results about How to "Improve chewiness" patented technology

The invention discloses application of ginseng leaf polysaccharide in relieving fish quality decline caused by water hypoxia, and belongs to the technical field of aquatic product culture. The ginseng leaf polysaccharide is applied to relieving fish quality decline caused by water hypoxia for the first time, and by adding the ginseng leaf polysaccharide, the problems of fish muscle oxidative damage, poor texture property, low nutritional value and the like caused by hypoxia stress can be effectively improved; the invention provides a new relieving technology for improving fish quality decline caused by hypoxia in culture, provides technical support for improving fish quality of cultured fishes under intensive culture conditions, improves freshwater fish culture benefits, and solves the problem of lack of a safe and reliable method for relieving fish quality decline caused by hypoxia in a water body at present.

The invention discloses a preparation method of a high-oil-phase solid plant-based fat analogue, which comprises the following steps: adding hydrophobic modified chitosan gel into a soybean protein isolate solution, then adding linseed oil and transglutaminase into the homogenized mixed solution, carrying out enzymatic crosslinking, and then putting into a calcium chloride solution for ionic crosslinking. According to the preparation method disclosed by the invention, a network structure is formed by carrying out enzyme induction on soybean protein isolate, and a double-network structure is formed by introducing hydrophobic modified chitosan microgel through ionic crosslinking and is used as a structural framework, so that the technical bottleneck that a stable three-dimensional network is difficult to form by traditional emulsion gel under a high-oil-phase condition is successfully broken through; the obtained fat analogue shows a highly compact and uniform microstructure, key texture parameters such as hardness, adhesion and chewiness of the fat analogue are remarkably improved along with structural optimization, high unification of high oil phase load and high-strength texture is realized, and solid taste and morphological stability of animal fat can be truly simulated.

This invention relates to the field of noodle processing technology, specifically to a type of buckwheat noodle and its preparation method. The raw materials for this noodle include sweet buckwheat flour, bitter buckwheat flour, quinoa flour, and yam flour, with the addition of gallic acid, chili straw ash extract, and appropriate amounts of salt, sodium bicarbonate, and warm water. All raw materials undergo screening and processing, and the chili straw ash extract is prepared according to a specific process. The preparation method includes eight steps: raw material pretreatment, dough mixing, proofing, rolling and cutting, pre-drying, steaming and shaping, cooling and drying, and packaging and storage. The process parameters for each step are optimized. This invention uses a combination of gallic acid and chili straw ash extract as a natural improver to solve the problems of poor elasticity, easy breakage, and mushy soup production in buckwheat noodles. It combines various grain flours to achieve nutritional balance, a chewy texture, and no chemical additives. The process is simple, suitable for industrial production, and effectively extends the shelf life.

The application provides a wheat bran polysaccharide and a preparation method and application thereof in preparing frozen dough and frozen dough steamed buns, and belongs to the technical field of food. The preparation method of the wheat bran polysaccharide comprises the following steps: mixing defatted wheat bran with water and cellulase, ultrasonic extraction, taking supernatant after enzyme inactivation, and drying to obtain the wheat bran polysaccharide. The preparation method of the wheat bran polysaccharide provided by the application adopts ultrasonic-enzyme synergistic extraction method, can make the extraction rate of the wheat bran polysaccharide reach 32.55%, the purity reach 80.80%, and make the prepared wheat bran polysaccharide be capable of improving the storage stability of the frozen dough and improving the quality of the frozen dough product, such as improving the hardness, elasticity, resilience and chewiness of the frozen dough steamed buns, improving the yellowness value of the frozen dough steamed buns and reducing the redness value.

The invention relates to the field of pet food, and particularly discloses a preparation method of high-temperature-resistant synthetic roe for pets. The preparation method of the high-temperature-resistant synthetic roe for pets comprises the following steps: uniformly mixing a curdlan solution and a sodium alginate solution to prepare a wall material solution; uniformly mixing the calcium liquid, the acid liquid, the emulsifier, the suspending agent and the nutrient substances to prepare a mixed glue solution, mixing the mixed glue solution with edible oil, and shearing to prepare a core material glue solution; dropwise adding the core material glue solution into the wall material solution to react for 5-10 minutes, separating, washing, sterilizing and packaging to obtain the synthetic roe. The synthetic roe provided by the invention can be used in wet cat food, hair paste, cat strips and other pet food, and has the advantages of high-temperature sterilization resistance, elasticity maintenance, no rupture, high antioxidant energy and high mechanical strength.

The invention relates to the technical field of intelligent tooth arrangement, particularly discloses an automatic tooth arrangement method and system based on artificial intelligence, and aims to solve the problems that existing AI automatic tooth arrangement lacks biomechanics and dynamic function constraints, and efficiency and precision are difficult to consider at the same time. According to the method, the enhanced condition feature vector is generated by fusing the three-dimensional scanning data of the oral cavity of the patient, the jaw position relation record and biomechanics and mandibular motion parameters, the initial tooth arrangement scheme is output through the pre-training condition generation model, and the differentiable static mechanics and dynamic function agent model is called to obtain the quantitative evaluation index. And a multi-objective total objective function is constructed, and through gradient descent iterative optimization, overall coordination after man-machine cooperation is maintained in combination with an interactive local re-optimization mechanism. According to the method, the tooth arrangement scheme can be upgraded from reasonable form to mechanical reliability and dynamic coordination, the design efficiency and clinical safety are greatly improved, the AI decision interpretability is enhanced, and deep integration of man-machine intelligence can be helped.

This invention discloses a method for restoring the charcoal-grilled flavor of pike using a high-temperature, short-time oven baking process, belonging to the field of aquatic product processing technology. The invention employs a flameless, segmented oven heat treatment process: after thawing and cleaning, salt tumbling, low-temperature cold air drying, pre-baking at 170℃, and then short-time high-temperature baking at 270℃. This process eliminates the need for charcoal fire equipment and can be promoted in shopping malls and homes. By controlling the heat processing conditions, it fully stimulates the characteristic charcoal-grilled flavor compounds of aldehydes, ketones, and pyrazines. Verification using electronic nose, GC-IMS, free amino acids, and sensory analysis shows that the finished product is crispy on the outside and tender on the inside, with a high degree of charcoal-grilled flavor restoration and a full-bodied taste. It solves the safety and standardization problems of open-flame baking, is simple to operate and easy to mass-produce, and effectively enhances the added value of deep-processed Xinjiang pike.

This invention provides a functional feed for improving the quality of farmed large yellow croaker, belonging to the field of feed technology. The formula of the functional feed provided by this invention includes the following components: fish meal, chicken meal, Clostridium ethanol, cottonseed protein concentrate, enzymatically hydrolyzed chicken syrup, tapioca flour, wheat flour, fish oil, soybean oil, soybean lecithin, vitamin premix, mineral premix, choline chloride, calcium dihydrogen phosphate, compound vitamin supplement, compound amino acid supplement, kelp powder containing gum, ethoxyquin, antifungal agent, antioxidant TBHQ, microcrystalline cellulose, guanidinoacetic acid, 5-aminoacetic acid propionic acid, and Eucommia ulmoides leaf extract. This invention, through the combination of different formulas and components, produces a synergistic effect in reducing drip loss and cooking loss in large yellow croaker muscle, further enhancing the role of functional feed in improving quality.

The invention discloses an optimized dried ballonflower drying method based on a hot air condition, and belongs to the technical field of food processing. The method comprises the following steps: cleaning freshly-harvested dried ballonflower, carrying out water control pretreatment, and then drying by adopting three-stage temperature gradient hot air. The drying process is carried out within the temperature range of 40-60 DEG C at the air speed of 1.5-3.0 m / s, the initial-stage temperature is 40-55 DEG C, the middle-stage temperature is 50-60 DEG C, the tail-stage temperature is 40-50 DEG C, and finally the moisture content of the dried ballonflower is 8-12%. Optionally, the pretreatment may include blanching or treatment with a specific color protection solution. According to the method, through cooperative control of temperature, wind speed and time, the rehydration property of the dried ivy mosses can be effectively improved, the texture, color and flavor quality of the dried ivy mosses can be optimized, the method is suitable for industrial standardized production, and the problems that in the prior art, the product quality is unstable, and the texture and flavor are difficult to consider are solved.

The application belongs to the field of food processing, and particularly relates to a method for improving the freezing characteristics of soybean protein isolate plant protein meat. Soybean 7S globulin and soybean 11S globulin are mixed as soybean protein isolate at a 7S / 11S mass ratio of 0.8-1.2:1, other plant proteins and auxiliary materials including TG enzyme high-temperature-resistant microcapsules are compounded, and a high-moisture extrusion process is used for preparation; after forming, heat setting, gradient cooling pretreatment and ultra-high pressure freezing treatment are performed to obtain plant protein meat with good freezing characteristics. The soybean protein isolate plant protein meat prepared by the method has a water holding capacity of 3.5-4.5 g / g, a fiber integrity of 82-95%, an elastic modulus of 250-320 KPa, a freeze-thaw syneresis rate of 15-25%, a gel strength of 35-45 N, a cooking loss rate of 5-15%, and a weakly bound free water proportion of 78-97% after one freeze-thaw cycle.

The utility model provides an extrusion dough module and a cutting and dispensing machine, and belongs to the technical field of household appliances. The extrusion dough module comprises a water tank connected to a dough mixing cover above a dough mixing container, a dough flocculus stirring structure arranged inside the dough mixing container for stirring dough flocculus, and a dough flocculus extrusion structure arranged at the lower part of the dough mixing container for extruding the stirred dough flocculus. The dough mixing cover is provided with a water tank clamping groove, the water tank clamping groove clamps the water tank, the water tank clamping groove is provided with a dough mixing water inlet, the lower end of the water tank is provided with a water outlet, the dough flocculus stirring structure comprises a stirring rod, the dough flocculus extrusion structure comprises an extrusion screw, and further comprises an extrusion cover fixed to one end of an extrusion channel and an extrusion die. The extrusion dough module provides a stable and detachable water tank assembly structure, can obtain relatively tough dough flocculus in cooperation with the dough flocculus stirring structure, extrudes the dough flocculus through the dough flocculus extrusion structure, and realizes the extrusion of different forms of dough food by replacing the extrusion die with different dough extrusion hole shapes.

A recombinant meat binder composed of microbial polysaccharides and TG enzyme, its application, and a method for preparing recombinant meat are disclosed. The recombinant meat binder is composed of TG enzyme (transglutaminase), xanthan gum, and chitosan, wherein the weight ratio of TG enzyme:xanthan gum:chitosan is (12-16):(1.5-3):(3-5). This invention also discloses the application of this recombinant meat binder composed of microbial polysaccharides and TG enzyme in recombinant meat processing, and a method for preparing recombinant meat using this recombinant meat binder. In this recombinant meat binder composed of microbial polysaccharides and TG enzyme, xanthan gum and chitosan oligosaccharides enhance water retention through physical adsorption and hydrogen bonding, while TG enzyme catalyzes the cross-linking of protein molecules to form a gel network. These synergistic effects significantly improve the texture, water retention, gel strength, and nutritional value of processed mutton mince, achieving a gel strength of 6.66 N.