39results about How to "Low in fat" patented technology

The invention belongs to the technical field of biological medicines, discloses application of bifidobacterium breve BB990 in the field of metabolism, and particularly discloses bifidobacterium breve BB990 which is preserved in Guangdong Microorganism Culture Collection Center, the preservation number is GDMCC No.63259, and the preservation date is March 10, 2023. The invention further discloses a preparation method of the bifidobacterium breve BB990. The bifidobacterium breve BB990 provided by the invention has the effects of regulating gastrointestinal disorder, enhancing intestinal immune function, inhibiting harmful bacteria, improving intestinal flora structure, maintaining intestinal steady state, regulating immunity, improving immune curative effect, regulating body glycometabolism and liver metabolism and the like. Experiments prove that the bifidobacterium breve BB990 can effectively prevent and treat metabolic diseases, such as non-alcoholic fatty liver, type II diabetes and the like, the treatment effect of the bifidobacterium breve BB990 is remarkably superior to that of other bifidobacterium breve (such as bifidobacterium breve 206), and the bifidobacterium breve BB990 has a good prospect.

The invention discloses a satiety sugar-controlling fat-reducing composition and a preparation method and application thereof, the satiety sugar-controlling fat-reducing composition comprises hydrogel particles, a white kidney bean extract, a mulberry leaf extract, alpha-lipoic acid, L-carnitine, a lotus leaf extract, medium chain triglyceride, polyethylene glycol and sorbitol, and the composition is a tablet. The components are matched with one another to effectively adjust the leptin level, improve appetite, increase energy consumption, adjust the fat metabolism process, reduce fat accumulation, improve fat consumption, inhibit the activity of alpha-amylase, reduce the conversion of carbohydrates into fat, block heat and fat intake, promote gastrointestinal motility and enhance the immunity of the human body. The effects of remarkably reducing the fat content and the body weight are achieved.

The invention discloses a coronary heart disease treatment filter which comprises a filter cartridge with a liquid inlet formed in the upper end and a liquid outlet formed in the lower end. A blood guide plate, a first filter membrane, a second filter membrane and a third filter membrane are sequentially arranged in the filter cartridge from top to bottom at intervals; a blood guide hole penetrating through the upper end surface and the lower end surface of the blood guide plate is formed in the blood guide plate close to the left lower end of the blood guide plate; and the first filter membrane, the second filter membrane and the third filter membrane are obliquely arranged towards the lower right part in the filter cartridge. The device has the beneficial effects that the blood guide plate is used for guiding blood downwards, so that the blood can be prevented from splashing upwards in the filter cartridge as much as possible, and lipid substances in the blood of a patient can be well reduced after the blood conveyed into the filter cartridge is subjected to three-stage filtration through the first filter membrane, the second filter membrane and the third filter membrane; when the treated blood is subsequently transfused back to the blood vessel of a patient, the fat content in the blood is low, and the aggregation of thrombus in the blood vessel of the patient can be well relieved.

The invention belongs to the technical field of food processing, and particularly relates to a product rich in soluble yeast dietary fibers and a preparation method and application thereof. Wherein in terms of dry matter mass of the product containing the soluble yeast dietary fiber, the product containing the soluble yeast dietary fiber comprises the following components in percentage by mass: more than 40% of soluble yeast dietary fiber, less than 0.5% of fat, more than 20% of yeast beta-glucan and more than 20% of mannan. The product containing the soluble yeast dietary fibers prepared by the preparation method disclosed by the invention contains the soluble dietary fibers with higher content, the solubility is obviously improved, the mouth feel is improved to a certain extent, and the product contains lower fat content and is more beneficial to storage; and meanwhile, the product is rich in beta-glucan and mannan, so that the product has a wide application prospect.

The invention discloses compound recombinant rice and a preparation method thereof, and particularly relates to the technical field of recombinant rice. The compound recombinant rice comprises 35% of white rice, 35% of highland barley flour and 30% of corn flour. The preparation method of the compound recombinant rice comprises the following steps: S1, mixing and stirring 35% of white rice, 35% of highland barley flour and 30% of corn flour into a raw material; s2, adding a monoglyceride additive into the raw materials; s3, adjusting the moisture of the uniformly mixed raw materials to 34%; s4, feeding the raw materials subjected to moisture adjustment into a double-screw extruder for extrusion and granulation to obtain recombined rice; and S5, drying the prepared recombinant rice in a constant-temperature oven at 40 DEG C for 12 hours. According to the compound recombinant rice and the preparation method thereof provided by the invention, the physicochemical properties and digestion characteristics of coarse cereal recombinant rice can be influenced, and a theoretical reference is provided for developing the recombinant rice with low GI and good eating quality.

The present invention belongs to the field of food, and discloses a healthy all-plant-based room temperature low-fat cream and its preparation method and application. The preparation method of the healthy all-plant-based room temperature low-fat cream comprises the following steps: preparation of enzymatic soy protein-polyphenol complex; dissolving syrup in an enzymatic soy protein-polyphenol complex dispersion and stirring to obtain an aqueous phase mixture; heating and melting diglyceride, adding emulsifier and colloid and stirring and dispersing to obtain an oil phase mixture; mixing the oil phase mixture and the aqueous phase mixture, shearing, and homogenizing to obtain room temperature all-plant-based cream. The all-plant-based room temperature cream prepared by the present invention has natural raw materials, simple ingredients, does not contain animal ingredients, and is suitable for a wide range of people. The product has high stability, is not easy to oxidize, can be stored and transported at room temperature, and can be whipped into highly stable whipping cream in a wide temperature range. The preparation process does not require complicated procedures, is easy to produce, is easy to operate, is environmentally friendly and pollution-free, and can be used as a new type of healthy room temperature low-fat cream product.

The application belongs to the technical field of food preparation, and relates to a preparation method of PE emulsion prepared from citrus peel residues and high-dietary-fiber fat-reducing mayonnaise. The preparation method of the PE emulsion is as follows: (1) the dried and crushed citrus peel residues are soaked and pretreated with acidic oxidized electrolytic water, and after the soaking is completed, the activated materials are obtained by washing, drying and sieving; (2) the activated materials are mixed with water and then subjected to water bath heating treatment, and the citrus peel residue fiber concentrate is obtained by drying the residue; (3) the citrus peel residue fiber concentrate is dispersed and then subjected to colloid mill pretreatment and wet ball milling, and the citrus peel residue-based colloid suspension is obtained after the wet ball milling; and (4) the citrus peel residue-based colloid suspension is mixed with vegetable oil and then subjected to shearing homogenization to obtain a coarse emulsion, and then the coarse emulsion is subjected to ultrasonic treatment, and finally the citrus peel residue-based PE emulsion is obtained. The problems of unstable structure, easy oxidation, poor storage stability and poor taste of the fat-reducing mayonnaise prepared by using the PE emulsion are solved.

The invention relates to a calf bone marrow hydrolysate liposome freeze-dried powder and its application in hematopoiesis-promoting and anti-aging products, belonging to the field of biotechnology. The calf bone marrow hydrolysate liposome freeze-dried powder is a product obtained by using calf bone marrow as a raw material, and enzymolyzing the product step by step with pancreatic lipase, alkaline phosphatase, trypsin, elastase, and ficin to obtain an enzymolyzate below 3 kDa, and then coating the product with liposomes. The product is rich in multiple small and medium molecule nutritional active substances, growth factors, and small molecule peptide components. The combination of each component can enhance the efficacy, can more effectively promote hematopoiesis, and also has excellent antioxidant ability, removes free radicals in the body, reduces the damage of oxidation reactions to cells and tissues, and effectively delays the aging process.

The invention provides casein and a preparation method thereof, and belongs to the technical field of dairy product preparation. The preparation method of the casein comprises the following steps: centrifuging yak milk at 6-10 DEG C, and collecting a first precipitate; washing the first precipitate with water at 6-10 DEG C, and collecting a precipitate 1; mixing the precipitate 1 with water to obtain a mixed solution, heating the mixed solution, adding calcium chloride into the mixed solution for the first time, stirring, adding an ethanol solution for alcohol precipitation, and collecting a precipitate 2 and supernate; heating the supernate, adding calcium chloride for the second time, stirring, adding an ethanol solution for alcohol precipitation, collecting a precipitate 3, and combining the precipitate 2 and the precipitate 3 to obtain the casein. The yak milk is centrifuged at the temperature of 6-10 DEG C, the yak milk is washed with water at the temperature of 6-10 DEG C, the fat content in the casein can be reduced, the casein is purified through a calcium-ethanol precipitation method twice, the purity of the casein can be further improved, and the fat content is reduced. The preparation method is simple to operate, low in cost and suitable for industrial production.

The invention discloses tartary buckwheat and gastrodia elata instant brewing powder and a preparation method thereof. The preparation method comprises the following steps: selecting high-quality fagopyrum tararicum with full grains, cleaning, and drying or airing; the method comprises the following steps: selecting full fresh Zhaotong gastrodia elata without diseases and damages, cleaning, slicing, and drying or airing; grinding the Zhaotong tartary buckwheat into powder, and sieving with a 100-120-mesh sieve for later use; grinding the Zhaotong gastrodia elata into powder, and sieving with a 100-120-mesh sieve for later use; the sieved Zhaotong tartary buckwheat powder is stir-fried with soft fire under normal pressure until the tartary buckwheat powder is slightly yellow or the tartary buckwheat fragrance is obtained through stir-frying; mixing the cooked Zhaotong tartary buckwheat powder, Zhaotong gastrodia elata powder and fructose according to a weight ratio of (65-88): (10-30): (2-5), uniformly mixing, and sterilizing to obtain the instant meal replacement powder; zhaotong tartary buckwheat powder, Zhaotong gastrodia elata powder and xylitol. The nutritional value is extremely high; meanwhile, the gastrodia elata powder also has a unique flavor; the food materials with the two main components have relatively low fat content; the carrying is convenient.

The application discloses a whipping cream and a preparation method thereof. The application uses casein in milk to prepare a whipping cream with a low fat content without using non-milk protein and non-milk oil and fat raw materials. First, transglutaminase is used to promote the intermolecular crosslinking of casein, so that the crosslinking state of casein is increased. Then, the combination of casein components with different crosslinking states is used to prepare a whipping cream, so that the problem that a whipping cream with a low fat content cannot form a foam structure or has poor foam stability is solved, and a whipping cream with a reduced fat content is obtained. Meanwhile, the reduction of the fat content can meet the demand of consumers for health and improve the life quality of people.

The invention discloses a high-water-content and low-oil salad dressing and a preparation method thereof. The salad dressing comprises the following raw materials in parts by weight: 80-90 parts of soybean oil, 35-45 parts of white granulated sugar, 10-16 parts of glucose powder, 200-230 parts of water, 8-10 parts of egg yolk, 7-10 parts of acidic seasoning liquid, 9-13 parts of sorbitol liquid, 16-20 parts of acetylated distarch adipate, 1.3-1.8 parts of edible salt, 0.6-0.8 parts of xanthan gum, 0.3-0.6 parts of guar gum, 0.2-0.25 parts of lactic acid, 0.1-03 parts of potassium sorbate, 0.01-0.03 parts of disodium ethylenediaminetetraacetic acid, 0.02-0.06 parts of disodium flavor nucleotides, 0.1-0.18 parts of sodium glutamate, 0.06-0.09 parts of phosphoric acid and 0.024-0.028 parts of beta-carotene. The invention also provides a method for preparing the salad dressing, so that the salad dressing is a salad dressing with high water content and low oil content, which not only greatly reduces the cost but also has the advantages of being resistant to baking, low in acidity and long in shelf life.

The present application provides a low-fat whipping cream and a preparation method thereof. Without introducing non-milk protein and non-milk oil raw materials, the present application utilizes the physicochemical properties of casein in milk. First, the casein is separated according to the aggregation state by centrifugation. Then, the aggregation of casein is further promoted by adjusting the pH. Finally, the casein components in different aggregation states are combined in a certain proportion, and then added to the separated cream to prepare the low-fat whipping cream. The problem that the low-fat cream cannot form a foam structure or has poor foam stability is solved. At the same time, the reduction of fat content can meet the needs of consumers for health and improve people's quality of life.

This invention discloses a high-functionality defatted rice bran, its preparation method, and its applications. The method includes: stabilizing fresh rice bran with saturated steam to inactivate lipase, obtaining stabilized rice bran; then using the stabilized rice bran as raw material, extracting and defatting it with supercritical CO2 to separate rice bran oil and high-functionality defatted rice bran. Preferably, the saturated steam treatment temperature is 115-125℃, and the time is 15-25 min; the supercritical CO2 extraction temperature is 45-55℃, the pressure is 25-35 MPa, and the time is 1.5-2.5 h. The defatted rice bran prepared by this invention has a fat content of less than 1.5%, a water-holding capacity of more than 3.0 g / g, an oil-holding capacity of more than 2.4 g / g, and an expansion potential of more than 5.8 g / g. This method is green and environmentally friendly, significantly improving the functional properties of defatted rice bran. The resulting product can be used as a high-dietary-fiber ingredient in baked goods, showing good application prospects.

The invention discloses a preparation method and application of oyster peptide, and belongs to the technical field of marine bioactive substances. The preparation method of the oyster peptide in the oyster peptide energy beverage specifically comprises the following steps: freezing edible parts of fresh oysters, homogenizing, adding 0.05-0.3 wt% of animal compound protease and 0.01-0.2 wt% of neutral protease, and carrying out enzymolysis for 1-7 hours to obtain an oyster peptide crude extract; the oyster peptide crude extract is subjected to decoloration treatment and then filtered, filtrate obtained after filtration is subjected to desalination treatment, the desalted solution is subjected to spray drying treatment, and oyster peptide powder is obtained. According to the invention, the preparation process of the oyster peptide is optimized, the peptide powder with better flavor and better stability in beverage application is obtained, and the problem of fishy smell resistance and precipitation in the application of the oyster peptide in beverage products in the current market is solved.

The present invention discloses an environmentally responsive layer-by-layer self-assembled nanocomposite, the nanocomposite includes black phosphorus nanosheets BP, polymetformin PM, hyaluronic acid HA and P3 peptide-modified HA, the nanocomposite is a layer-clad structure, the core is a black phosphorus nanosheet, the middle layer is polymetformin, and the outer layer is hyaluronic acid and P3 peptide-modified HA. The nanocomposite relies on P3 peptide and HA to dual-target adipose tissue, P3-HA can respond to adipose tissue MMP-2 enzyme degradation and expose internal HA, HA can target and bind to multiple CD44 receptors on the surface of agglomerated adipocytes and macrophages, thereby synergizing with PM to inhibit adipogenic gene expression of adipocytes and reduce fat content, reduce the expression level of macrophage inflammatory factors and relieve inflammation, and the photothermal effect of BP also helps to reduce fat accumulation. The environmentally responsive layer-by-layer self-assembled nanocomposite provided by the present invention has good application prospects in obesity treatment drugs.

The invention relates to the technical field of free-range chicken breeding methods, in particular to an enzyme free-range chicken breeding method, which is characterized in that organically fermented enzymes and organically cultivated protein worms are added on the basis of naturally and ecologically bred domestic chickens, and the chickens are bred for more than 180 days, and the specific breeding method is as follows; s2, breeding of live protein insects; S3, breeding environment; S4, breeding management; S5, breeding method; according to the enzyme feed, the utilization rate of the feed can be increased, protein live insects contain various bioactive substances, the resistance of chickens to diseases can be improved, and the bred free-range chickens are free of antibiotics and hormones, low in fat content, low in cholesterol content, high in protein content, high in unsaturated fatty acid content and free of heavy metal and hormones; the health-care tea is most suitable for pregnant women, old people, children and weak people, can improve the metabolism of human bodies, reduces the incidence rate of gastrointestinal cancers of human bodies, achieves a natural health-care effect, and has young and vigorous life.

The invention discloses a walnut milk containing sapodilla rice and a preparation method thereof, and belongs to the technical field of composite protein beverage preparation. The raw materials of the invention are mainly walnut kernels, skim milk powder, sapodilla rice, white granulated sugar, xanthan gum, glyceryl monostearate, and sucrose glyceride. The walnut milk containing sapodilla rice is prepared by (1) screening and peeling of walnut kernels, (2) preparation of semi-defatted walnut powder, (3) preparation of sapodilla rice juice, (4) blending, (5) colloid mill grinding, (6) homogenization, (7) bottling, and (8) sterilization. The preparation method of the invention is simple, solves the problem of using a large amount of additives in the existing walnut milk production, stabilizes the walnut milk to avoid stratification and oxidation, makes full use of Guizhou characteristic sapodilla rice resources, and improves the nutritional value and functionality of walnut milk products.

The invention relates to the technical field of biological medicine, in particular to sargassum polysaccharide as well as a preparation method and application thereof. The composition results of the sargassum polysaccharide and monosaccharide show that the sargassum polysaccharide and monosaccharide mainly comprise fucose, guluronic acid and mannuronic acid; the molar ratio of the fucose to the guluronic acid to the mannuronic acid is 1.00 to 1.08 to 1.91. The sargassum polysaccharide is an acidic polysaccharide, has the effects of reducing blood sugar and blood fat at the same time, and can be applied to the field of preparation of drugs for treating hyperlipidemia and hyperglycemia.

This invention discloses a method and apparatus for preparing low-fat, low-calorie health-promoting soy products. The method includes selecting high-quality soybeans, peeling them, defatting them under low-temperature negative pressure, soaking them in water and draining them, then finely grinding and filtering them to obtain soybean pulp. Compound dietary fiber, plant polysaccharides, and other auxiliary materials are added according to a formula and mixed with pure water. The mixture is then subjected to gradient constant temperature conditioning, negative pressure degassing, and finally pasteurization at low temperature. After cooling, it is filled and molded to obtain low-fat, low-calorie health-promoting soy products. The apparatus includes a defatting tank, a stirring assembly, and a lifting assembly. The defatting tank is equipped with a temperature control device, a negative pressure pump, a feed inlet, and an oil drain pipe with a solenoid valve. A lifting plate is installed inside the tank, and a diversion pipe and a drying pipe are installed at the top. The stirring assembly consists of a rotating shaft, a stirring plate, and a driving component. The lifting assembly moves the lifting plate up and down through a lifting cylinder, a sleeve, and a connecting frame. A low-temperature negative pressure precision defatting process is used to significantly reduce the fat content of soybeans from the raw material end.

The invention discloses a traditional Chinese medicine preparation for treating hepatopathy and a preparation method thereof, and relates to the technical field of traditional Chinese medicines. According to the traditional Chinese medicine preparation for treating liver diseases and the preparation method thereof, the traditional Chinese medicine preparation comprises the following components in parts by weight: 20-35 parts of cordyceps militaris, 10-25 parts of radix puerariae, 10-18 parts of rhizoma smilacis glabrae, 5-12 parts of prismatomeris tetrandra, 15-25 parts of oxtail, 5-8 parts of lucid ganoderma, 12-24 parts of schisandra chinensis, 4-9 parts of hovenia dulcis thunb and 20-25 parts of salvia miltiorrhiza. The traditional Chinese medicine has a remarkable effect on treating viral hepatitis and alcoholic hepatitis, also plays a role in maintaining the spleen and kidney of a patient in the process of treating liver diseases, has no toxic or side effect after being used for a long time, has the effects of reducing the fat content of the liver and improving the lipid metabolism capability of the liver, and also can play the effects of protecting and nourishing the liver before and after drinking; meanwhile, the added components such as cordyceps militaris, the root of kudzu vine, the root of red-rooted salvia, lucid ganoderma and the like are cooperated to play a certain role in blocking and preventing liver canceration of a user.

The utility model relates to the technical field of food processing machinery, and discloses a low-fat sweetened bean paste moon cake stuffing machine which comprises a tank body, a storage box is fixedly connected to the lower portion of the right side of the outer portion of the tank body, an oil well pump is fixedly connected to the upper portion of the storage box, and a liquid pumping pipe is fixedly connected to the input end of the oil well pump. One end of the liquid pumping pipe is fixedly connected to the bottom of the tank body, a box door is rotatably connected to the right side of the interior of the storage box, a liquid discharging pipe is fixedly connected to the right side of the exterior of the storage box, a filter plate is arranged on the upper side of the interior of the storage box, and an activated carbon plate is arranged at the bottom of the filter plate; and feeding assemblies are fixedly connected to the left side and the right side of the upper part of the tank body. According to the device, the fat content of the sweetened bean paste moon cake stuffing is reduced, the health is improved, the taste and flavor of the low-fat sweetened bean paste moon cake stuffing are improved, the low-fat sweetened bean paste moon cake stuffing is closer to traditional sweetened bean paste moon cakes, separated grease is filtered and stored, the filtering assembly can be rapidly and conveniently detached and replaced, and the applicability of the device is improved.

The utility model discloses a cooking utensil and integrated cooking equipment, the cooking utensil comprises a box body, a flow dividing device and a heating device, a cooking cavity is formed in the box body, the box body is provided with a steam inlet communicated with the cooking cavity, and the flow dividing device is arranged in the cooking cavity and is opposite to the steam inlet; the flow dividing device is arranged in the cooking cavity and used for adjusting the flow direction of steam flowing into the cooking cavity through the steam inlet into the horizontal direction, and the heating device is arranged in the cooking cavity, connected to the flow dividing device and used for heating the flow dividing device and the steam around the flow dividing device. According to the technical scheme, the temperature of the flow dividing device and the temperature of steam around the heating device can be increased through the heating device, so that the food steaming effect of follow-up steam is improved.

The invention discloses a production process of a brewing cereal product containing food and medicine substances, and belongs to the technical field of cereal products, which comprises the following steps: taking cereals as a main material, adding the food and medicine substances in proportion, preparing a puffed product through an extrusion puffing process, mixing one or more puffed products in proportion, crushing, sieving, adding or not adding auxiliary materials, and packaging to obtain the brewing cereal product containing the food and medicine substances. The brewing cereal product which can be directly brewed and eaten is processed, the auxiliary materials are added to adjust the taste of the brewing cereal product, increase nutrition and improve the stability of the brewing cereal product, the processed brewing cereal product is fine and smooth, healthy, nutritional, low in fat content and easier to absorb when being eaten, and the problems that part of food and medicine substances are poor in taste, difficult to eat completely and difficult to eat completely are solved. According to the brewing cereal product, the problem that effective nutrients are wasted due to the fact that the brewing cereal product is used for eating is solved, the biological activity of the effective components of medicinal and edible substances is protected, the dissolution rate of the effective components is increased, the bioavailability is increased, meanwhile, the brewing cereal product is easy to take, and convenience is improved.

The present invention provides a marine fungus extract and its application, belonging to the field of marine biomedicine technology. The extraction method of the marine fungus extract of the present invention comprises adding dried marine fungus powder to ethanol containing erucamide and 1,4-diiodobenzene, heating and extracting, decompressing and concentrating, and then freeze-drying. The marine fungus extract of the present invention can be used to prepare medicines and health products for preventing and treating non-alcoholic fatty liver, protecting the liver and reducing liver cell fat.

The invention belongs to the technical field of food processing, and discloses non-fried caramel treats and a preparation method thereof. The raw materials comprise dough, syrup and yolk liquid in a weight ratio of 1: (0.5-0.6): (0.02-0.04); wherein a preparation method of the dough blank comprises the following steps: equally dividing low-gluten flour into two parts, adding a butter-water mixture at 90-100 DEG C into one part for kneading dough, adding whole egg liquid and porous starch into the other part for kneading dough, then uniformly kneading the two parts of dough, and adding glutamine transaminase for enzyme catalysis treatment; a preparation method of the syrup comprises the following steps: adding the maltose, the trehalose and the table salt into water, boiling into slurry, adding the butter and the maltodextrin, and uniformly mixing; the solid content of the egg yolk liquid is 30-40%, and the egg yolk liquid is coated on the surface of the dough blank after the dough blank is baked and before the syrup is coated on the surface of the dough blank. The non-fried caramel treats effectively solve the technical problems that the existing non-fried caramel treats are weak in adhesion with syrup and the finished product is easy to loosen, and meanwhile, the crispy mouth feel and the health attribute of the product are considered.

The invention relates to the technical field of food processing, and discloses flavored mixed dried eggs which comprise the following raw materials in parts by weight: 90-100 parts of egg liquid, 0.5-2 parts of edible salt, 0.1-0.5 part of monosodium glutamate, 0.2-1 part of spices, 0.5-2 parts of a compound water retention agent, 0.1-0.5 part of a yeast extract, 0.2-1 part of soybean protein, 0.1-0.3 part of lactic acid bacteria powder and 0.1-0.3 part of maltodextrin. The invention also discloses a preparation method of the flavored mixed dried egg. The preparation method comprises the following steps: S1, mixing the egg liquid with the coffee extract, the chocolate water-soluble powder, the high fructose corn syrup, the edible salt and the monosodium glutamate. The soybean protein, the lactic acid bacteria powder and the bioactive peptide are added, so that the contents of protein, vitamins and minerals are remarkably increased, and meanwhile, the fat content is reduced; various regional flavors are provided by adjusting the proportion of spices; the prepared dried egg is convenient to carry and eat, and is especially suitable for children and fat-reducing people.

The application belongs to the technical field of food processing, and particularly relates to an oil gel emulsion type solid fat mimic containing beta-sitosterol as well as a preparation method and application thereof. The application discloses a preparation method of an oil gel emulsion type solid fat mimic containing beta-sitosterol. Plant protein, beta-sitosterol, vegetable oil and pure water are used as raw materials, and the steps are as follows: first, the plant protein is dissolved in the pure water to obtain an aqueous phase, and the beta-sitosterol is mixed with the vegetable oil and heated to obtain an oil phase; the oil phase and the aqueous phase are mixed, and high-speed dispersion shearing is performed to form an emulsion; and finally, the oil gel emulsion type solid fat mimic is obtained through incubation. Compared with traditional fat solid mimics (emulsion type fat mimic and oil gel type fat mimic), the application has obvious advantages in stability, processing application characteristics and delay of fat digestion, which also indicates that the application has great application value and development potential.

The invention provides a preparation process for improving the stability of raw coconut milk, which comprises the following steps: breaking shells of coconuts to obtain meat, grinding and squeezing the meat to 200-400 meshes to obtain crude coconut milk, and degreasing the crude coconut milk through carbon dioxide extraction equipment; then, pH-electron beam circulation is adopted, the pH value is adjusted in stages, heating is conducted, and electron beam irradiation is conducted. Blending raw coconut milk, adding coconut water, a stabilizing agent, an emulsifying agent and a sweetening agent into the crude coconut milk, and stirring; and finally, carrying out homogenization treatment and pasteurization on the raw coconut milk. Wherein the irradiation dose of the electron beam is 8-15 kGy, and the output energy is 10-30 MeV. The stabilizer comprises xanthan gum, carrageenan, guar gum and the like, the emulsifier is sucrose fatty acid ester or monoglyceride, and the sweetening agent comprises sucrose, fructose, xylitol and the like. According to the process, the stability of the raw coconut milk can be remarkably improved, phenomena such as layering are reduced, the taste, texture and nutritional value are improved, the shelf life is prolonged, and the process has relatively high market competitiveness.

The invention discloses low-fat high-stability cream and a preparation method thereof, and belongs to the technical field of cream, the low-fat high-stability cream comprises the following raw materials: 23-32 parts of raw milk, 0.04-0.05 part of a strain, 0.01-0.02 part of fermented bean curd, 1.8-2.3 parts of a stabilizer, and 1.5-2 parts of a sweetening agent; the strain is a mixture of lactobacillus rhamnosus, kefir flora and lactobacillus acidophilus; the stabilizer is a mixture of sorbitan monostearate, disodium ethylene diamine tetraacetate, xylitol fatty acid ester and calcium lactate. According to the invention, a unique process of fermenting the raw milk in advance and then beating is adopted, so that the fat content in the cream is ingeniously and obviously reduced. In the process, the fermented bean curd component is creatively fused, and the elaborately optimized fermentation technology is combined, so that the fermentation process is accelerated, and the traditional fermentation process consuming more than 6 hours is greatly shortened to less than 5 hours. By optimizing the proportion of the stabilizer and accurately controlling the reaction time, the stability of the cream in the environment of 20 DEG C is enhanced.