65results about How to "Low in saturated fatty acids" patented technology

The invention relates to nutritionally-balanced edible blend oil. Total fatty acids include, by weight percent, 7.5%-18.9% of saturated fatty acid, 40%-46.8% of monounsaturated fatty acid, 32.5%-38.9% of n-6 polyunsaturated fatty acid, and 5.7%-9.5% of n-3 polyunsaturated fatty acid. The nutritionally-balanced edible blend oil well made from various high-quality raw oils has balanced proportion of fatty acids, low content of trans-fatty acids and no chemical antioxidants. Ratio of content of the monounsaturated fatty acid to total content of the polyunsaturated fatty acids is 1:1. Weight percentage ratio of the n-6 polyunsaturated fatty acid to the n-3 polyunsaturated fatty acid is 4-6:1. The nutritionally-balanced edible blend oil satisfies physiological requirements of healthy people for fatty acids, helps human bodies finish tri-level dynamic balance regulation to achieve health and perfect nutrition absorption and better post-absorption conversion, and is more nutrient and healthy.

Low-calorie and high-nutrition baked food with the health care function is made of crude fiber food such as buckwheat powder, wheat bran, sweet potato powder, corn flour, wheat flour, skim milk powder, Konjac powder, nutrient enrichment components and the like, wherein the crude fiber food such as the buckwheat powder, the wheat bran, the sweet potato powder and the corn flour is fermented in advance through probiotics such as bifidobacteria, lactobacilli, bacillus subtilis and yeast powder. The low-calorie and high-nutrition baked food has the advantages of being rich in nutrition and low in content of saturated fatty acid and balancing diet, and the buckwheat powder, the wheat bran and the sweet potato powder are rich in cellulose and decomposed into small molecular weight organics through fermentation, which is beneficial for absorption of the human body; the buckwheat powder serves as a source of protein and is high in protein content and rich in various minerals, and rice bran oil and camellia oil contain a good deal of unsaturated fattyacid, so that the baked food has the effects of inhibiting obesity, preventing hyperlipidemia, hypertension and hyperglycemia and enhancing immunity; maltitol and xylitol serve as sources of sugars and are low in calorie, and the nutrient enrichment components supplement microelements such as calcium and ferrum, vitamins and dietary fibers daily needed by the human body.

The invention discloses a preparation method of peanut-oil-based plastic fat, which belongs to the field of combination of supramolecular chemistry and preparation technology of plastic fat for food. The method takes peanut oil, molecular distilled monoglyceride as raw materials. The method comprises the steps of mixing the raw materials according to a certain ratio, performing the procedures of heating, stirring, standing and cooling on the liquid-state peanut oil to obtain solid-state fat with certain plasticity, and respectively preparing the non-emulsified and emulsified peanut oil-based plastic fat. The preparation method is simple, mild in condition and low in cost, and the obtained plastic fat has the excellent properties of low trans acid and low saturated acid and has good application prospect.

The invention discloses margarine without trans-fatty acid and a preparation method of the margarine without trans-fatty acid. Considering total weight of the raw materials as 100 parts, the formula of the margarine without trans-fatty acid comprises the following raw materials in parts by weight: 70-80 parts of grease gel, 15-20 parts of skim milk, 0.1-0.3 part of diglycerides, 0.05-0.20 part of phytosterol ester, 0.08-0.15 part of lecithin, 0.1-0.2 part of table salt, 0.02-0.04 part of citric acid, 0.007-0.01 part of EDTA calcium disodium and 0.05-0.2 part of potassium sorbate. The preparation method comprises the following steps: mixing the grease gel, the diglycerides, the phytosterol ester and the lecithin according to the ratio of the formula to obtain an oil phase; mixing the skim milk, the table salt, the citric acid, the EDTA calcium disodium and the potassium sorbate according to the ratio of the formula to obtain an aqueous phase; mixing the oil phase with the aqueous phase; then emulsifying, kneading and shaping the mixture to obtain the margarine without a trans-fatty acid product. The trans-fatty acid product is free of trans-fatty acid and cholesterol and is obviously reduced in saturated fatty acid content. Furthermore, the preparation method is simple in process.

The present invention is one kind of biodegradable lubricant oil with excellent low temperature flowability and its production process. Refined vegetable oil after low temperature freezing and filtering is mixed with cleaning dispersant, antioxidant, antirust agent, extreme pressure antiwear agent, foam resisting agent, anticoagulant, etc to form the lubricant oil. The lubricant oil has excellent low temperature flowability and biodegradable performance, and may be used in field operation of forest, tour water area and other places with strict environment friendship requirement in cold area.

The invention discloses fresh cassava bread and a making method of the fresh cassava bread. The fresh cassava bread comprises, by weight, 500-650 parts of cassava pellets, 350-500 parts of high-gluten flour, 45-60 parts of white granulated sugar, 35-55 parts of eggs, 35-45 parts of edible salt, 45-70 parts of butter, 15-30 parts of a bread improver and 18-30 parts of yeast. The invention further discloses the making method of the fresh cassava bread. The fresh cassava bread contains rich edible fiber, various vitamins, various amino acids, phosphorus, calcium, potassium and other microelements, tastes loose, provides people with satiety, can delay digestive absorption, can help the human body to remove waste in the intestinal tract, has the healthy functions of obesity prevention, constipation remission and the like, and well solves the problem that fresh cassava rots and deteriorates easily, is not convenient to transport, can be sold only in a production area, is difficult to sell and the like, namely the fresh cassava bread accords with the development tendency of nutrification, functionalization, low sugar and high fiber of food; the fresh cassava bread enriches the food variety for people.

The invention discloses an application of tea saponin in dairy cow milk production performance improving and belongs to the application field of tea saponin. Different doses of tea saponin are added on the basis of dairy cow daily diet, and the influence on dairy cow milk production performance and milk quality from the tea saponin is inspected. The results show that when the adding amount of the tea saponin is 20-40 g/d, dairy cow milk production amount can be improved, the milk-fat content of cow milk is improved, the urea nitrogen content in cow milk is lowered, the saturated fatty acid content can be lowered obviously, and n-3/n-6 fatty acid ratio is improved. Accordingly, the tea saponin can be used as feed additives to be used for improving dairy cow milk production performance or cow milk quality.

The invention provides a vegetable oil-based food grade novel antibacterial oil gel rich in polyunsaturated fatty acids, and a preparation method thereof. The oil gel mainly comprises, by mass, 0.05-3% of surfactin, 7-15% of monoglyceride and 85-93% of vegetable oil. The preparation method comprises the following steps: preparing a vegetable oil-surfactin mixed solution, adding the monoglyceride,and gelating the obtained liquid vegetable oil at a preset heating temperature for a preset time and a preset cooling temperature to obtain the oil gel. Edible solid oil containing no trans-fatty acids and having a high content of unsaturated fatty acids is obtained in the invention, has antibacterial activity, and can be directly used as a substitute for saturated fats and trans-fats in foods.

The invention discloses a breeding method of a tea pig. The breeding method is finished by feeding methods of a breeding boar and a breeding sow as well as piglets thereof; the feeding method of the breeding boar is as follows: the breeding boar is fed with echinacea and astragalus membranaceus in winter, an antidiarrheal growth-promoting and life-saving preparation and an astragalus membranaceus polyclonal antibody in spring, and a bow chain bloodthirsty tablet and an astragalus membranaceus polyclonal antibody in summer; the feeding method of the breeding sow is as follows: the breeding sow is fed with liver-protecting and detoxifying powder within 10 days after hybridization, a high temperature and high fever compound paracetamol and amantadine hydrochloride tablet and scourge-clearing and toxin-vanquishing powder within 20 days after hybridization, an astragalus membranaceus polyclonal antibody and scourge-clearing and toxin-vanquishing powder within 50 days after hybridization, a high temperature and high fever compound paracetamol and amantadine hydrochloride tablet and an antidiarrheal growth-promoting and life-saving preparation within 10 days before birth, and a high temperature and high fever compound paracetamol and amantadine hydrochloride tablet, scourge-clearing and toxin-vanquishing powder and an antidiarrheal growth-promoting and life-saving preparation within 10 days after delivery; the feeding method of the piglets is as follows: the piglets are fed with scourge-clearing and toxin-vanquishing powder and an antidiarrheal growth-promoting and life-saving preparation added from normal eating, a high temperature and high fever compound paracetamoland amantadine hydrochloride tablet and scourge-clearing and toxin-vanquishing powder after 50 days and a self-prepared additive after 50 kilograms. The breeding method has the advantages of high simplicity, low cost and high easiness in management. Pork can be healthily eaten.

The invention discloses a method for classifying partial glyceride with low freezing point, which belongs to the technical field of edible oil products. The method is characterized in that the partial glyceride with low freezing point is finally prepared by taking urea as an inclusion substance and short chain alcohol as a solvent and carrying out steps such as crystallization inclusion, separation, organic solvent extraction, rotary evaporation exsolution and the like. The method has the advantages that the produced partial glyceride is in a liquid state at normal temperature, is clear and transparent, is convenient to use, has low content of saturated fatty acid and high content of unsaturated fatty acid, can meet the nutritional requirement of crowds with special demand on the unsaturated fatty acid, and has good application prospect. The method has the advantages of simple operation, low cost and the like, and is suitable for mass industrial production.

The invention provides hot pot beef tallow with low cholesterol and low saturated fat and a preparation method thereof, and relates to the technical field of food processing. The hot pot beef tallow based on low cholesterol and low saturated fat comprises a beef adipose tissue material, an alkaline beta-cyclodextrin aqueous solution and an aqueous solution. The preparation method of the hot pot beef tallow with low cholesterol and low saturated fat comprises the following steps of: S1, selecting beef adipose tissues: taking out a beef adipose tissue material for screening, and taking out qualified beef adipose tissues; S2, crushing: crushing the qualified bovine adipose tissues by using a crusher; S3, high-temperature smelting: putting the crushed bovine adipose tissue oil into a smelting pot; and S4, filtering: filtering the smelted beef tallow in three stages by using a filter, wherein the size of a screen is 200-400 meshes. Cholesterol in beef tallow is removed through an alkaline beta-cyclodextrin aqueous solution, so that the efficiency of cholesterol entering cyclodextrin is improved, and the inclusion rate is also improved.

The invention relates to the technical field of fatty acid processing, in particular to a fatty acid extraction method. Extraction raw materials of fatty acid comprise peanuts, camellia oleifera residues, wintersweet seeds, mouse excrement, dairy product wastewater scum and milk, wherein the components contain fatty acid components to different degrees, the camellia oleifera residues, the wintersweet seeds, the mouse excrement and the dairy product wastewater scum are all waste, the waste can be effectively recycled according to the proportion of the raw materials, and the peanuts, the camellia oleifera residues, the mouse excrement, the dairy product wastewater scum and the milk are preprocessed in the extraction process so that the separation rate of fatty acid can be effectively increased. Meanwhile, the content of unsaturated fatty acid in fatty acid can also be increased.

The invention belongs to the technical field of food, and particularly relates to a fat mimic with a Harbin red sausage flavor and a preparation method thereof. Konjac gum, gellan gum, maltodextrin, soy protein isolate, cassava starch and baking soda are used to prepare the fat mimic. The fat mimic is a milky white elastic jelly which can be diced and has pork fragrance. The fat mimic is used forreplacing fat particles in Harbin red sausages, and the optimum fat mimic replacement ratio is 40 to 75 percent; and meanwhile, pork bone essence is used in an auxiliary way for flavor compensation, so that the texture and flavor of the fat mimic can achieve the application effect of real fat. The problems of the Harbin red sausages that the fat content and the fatty acid content are high, the oxidization easily occurs to generate rancidity, and the like are solved.

The invention relates to the technical fields of screening and application of functional microorganisms, and specifically provides a micro-ecological composite additive and application thereof in aquaculture. The micro-ecological composite additive contains Saccharomyces cerevisiae MST01 and has a preservation number of CCTCC NO:M2020092. According to the micro-ecological composite additive, the freed utilization rate of bred animals can be remarkably increased, growth of the bred animals is promoted, the meat quality is improved, the immunity of aquatic animals can be further enhanced, the full-cycle survival rate is improved, and the micro-ecological composite additive can be widely applied to the field of aquatic feeds.

The invention relates to a nut crusty pancake and a processing method thereof, and belongs to the field of food processing. The processing method includes the steps that nuts are squeezed, and nut residues and nut oil are obtained; main materials and auxiliary materials are mixed, primary fermentation is carried out, the nut residues are added, secondary fermentation is carried out, and second dough is obtained; the surface of the second dough is brushed with part of the nut oil, baking is carried out, and the nut crusty pancake is obtained. The main materials include, by weight, 10-20 parts of vital wheat gluten, 40-50 parts of flour, 30-40 parts of corn starch, 10-20 parts of fermentation agent and 80-120 parts of water; the auxiliary materials include, by weight, 4-8 parts of salt, 5-10 parts of sugar, 3-5 parts of food gum, 0.5-1 part of sodium hexametaphosphate, 0.8-1.2 parts of azodicarbonamide and 1-3 parts of monoglyceride. The processing method is simple and easy to implement and control, and large-scale production can be achieved; the nut crusty pancake obtained with the processing method is excellent in flavor and taste, high in nutritive value and not likely to cause internal heat.

The invention discloses a method for preparing mixed monoglyceride and diglyceride contained food oil through enzyme catalysis and belongs to the technical field of oil deep processing and modification.According to the method, monoglyceric stearate and plant oil are used as raw materials, and a crude diglyceride product is prepared through lipase catalysis and transesterification; next, the crude product is subjected to molecular distillation and purification, and the mixed monoglyceride and the diglyceride contained food oil are obtained.The iodine value of the mixed monoglyceride is 36.8 g/100 g, and the mixed monoglyceride can serve as an oil emulsifier special for food; the diglyceride contained food oil contains at least 20% of diglyceride, saturated fatty acid accounts for more than 20% of the fatty acid composition, and the SFC value of the oil composition is 6.7% at the temperature of 10 DEG C and 3.2% at the temperature of 20 DEG C.Thus, the diglyceride contained food oil can be used as base oil of fluid butterine.

The invention relates to a low saturation peanut oil product maintaining the flavor of peanut oil. The invention reveals a method of effectively reducing the contents of saturated fatty acid and metal ions in peanut oil and/or improving low temperature resistance of peanut oil on the basis of maintaining the flavor of peanut oil. The method comprises the following steps: temperature control; homogenization; cooling crystallization; filtering; etc. The method is feasible and has low cost and a substantial optimization effect on the performance of an oil product.

The present invention addresses the problem of providing an oily food that contains a low amount of saturated fatty acids and trans-fatty acids and has a good shape retention and a low adhesion, and,in particular, an oily food that contains cocoa butter and has a good flavor. Provided is an oily food that contains a fat/oil and a saccharide such that saturated fatty acids account for 45 mass% orless of the total fatty acids constituting the fat/oil, and trans-fatty acids account for 5 mass% or less of the total fatty acids constituting the fat/oil. The oily food has a sugar backbone. The L3content of the oily food accounts for 10 mass% or less of the fat/oil.

The invention discloses ascorbyl palmitate based baking oil and a preparation method thereof, and belongs to the field of baking oil production. A gel network is constructed by taking high oleic acidtype sunflower seeds as base material oil and adding ascorbyl palmitate, the ascorbyl palmitate is dissolved in ethanol firstly and then added into the high oleic acid type sunflower seed oil, and thegel oil network can be formed at the low temperature. Nutrition and health can be brought to consumers while trans-fatty acids and unsaturated fatty acids are reduced; and according to the method, energy can be saved, and the cost can be lowered.

The invention discloses spicy dumplings based on vegetable protein meat and a preparation method of the spicy dumplings. The spicy dumplings comprise dumpling wrappers and stuffing wrapped in the dumpling wrappers, wherein the stuffing contains soybean texturized fiber protein; the defects in the prior art are overcome; according to the method, the glutamine transaminase added during stuffing preparation can catalyze covalent cross-linking between proteins in the premix; the elasticity and the toughness of the stuffing are improved, and dumpling wrappers contain starch modified sodium hexametaphosphate stabilizers. In the preparation process of the stabilizer, dietary alkali can promote hydrolysis of part of starch to form a large number of hydroxyl to form hydrogen bonds with hexametaphosphate radicals, and sodium hexametaphosphate is easier to mix with flour, so that sodium hexametaphosphate can be uniformly distributed in dumpling wrappers, and the spicy dumplings cannot be broken in the quick-freezing process.

The invention relates to the technical field of functional microorganism screening and application, and particularly provides novel saccharomyces cerevisiae and an application thereof to aquiculture.The saccharomyces cerevisiae is selected from intestines of litopenaeus vannamei which is healthy and high in vitality, the preservation No. is CCTCC NO:M2020092, pathogenic bacteria can be notably restrained, immunity disease resistance of aquatic animals can be improved, growth of aquatic animals is promoted, the meat quality of the aquatic animals is improved, anti-nutritional factors in plantprotein sources are reduced, and the novel saccharomyces cerevisiae can be widely applied to the field of aquatic product feeds.