5results about How to "Reduce denaturation" patented technology

This invention discloses a low-temperature desolventizing machine and its usage method, relating to the field of grain and oil deep processing technology. The low-temperature desolventizing machine includes a machine body and a steam-water integrated utilization device. The machine body includes a cylinder and a rotating mechanism. The cylinder includes a front end cover and a rear end cover located at its front and rear ends. The cylinder also includes an inner cylinder, which is equipped with a feed inlet, a front settling tank, a solvent gas inlet, a rear settling tank, and a discharge outlet. An outer jacket is provided outside the inner cylinder, comprising an annular jacket and multiple flow-guiding jackets. The steam-water integrated utilization device is connected to the flow-guiding jackets and the annular jacket via pipelines and can provide hot water circulation and flash steam heating to the inner cylinder. This invention uses hot water and flash steam instead of steam heating, changing the traditional A-cylinder / B-cylinder desolventizing method, and solving the problems of high residual solvent content, low nitrogen solubility index, dark color, high powder content, and large moisture loss in low-temperature meal, greatly reducing solvent and steam consumption.

The invention relates to the technical field of medicines, and discloses a preparation method and application of an alcohol extract of root tuber of pilose asiabell. The preparation method comprises the following steps: crushing dried tuberous roots of cayenne pepper, sieving, weighing cayenne pepper powder, adding 95% ethanol, soaking and extracting at room temperature for 2 days, stirring once within 2 hours, once stirring for 30 minutes, performing suction filtration after soaking to obtain ethanol leaching liquor, soaking and extracting filter residues for 2 times, merging the ethanol leaching liquor, transferring into a rotary vacuum concentrator, and concentrating to obtain the cayenne pepper pure extract. Concentrating and drying to obtain a maozhou root tuber alcohol extract; experimental verification shows that the prepared pure extract of the sauced head has the effect of relieving the fatty liver, so that the pure extract of the sauced head can be used for preparing the medicine for relieving the fatty liver.

The invention discloses an extraction and activity protection method for functional components in an eggshell membrane. The method comprises the steps of raw material pretreatment and cryogenic superfine grinding, ultrasonic-assisted swelling, compound enzyme step-by-step targeted extraction, separation and purification, multi-source activity protection and the like. The method has the remarkable effects that the method is realized by an integrated technology of copious cooling superfine grinding, ultrasonic assistance, compound enzyme step-by-step targeted extraction and multi-element activity protection, the extraction efficiency of functional components is extremely high, the product activity is excellent, the molecular weight distribution of the extracted collagen is concentrated, and the collagen can be effectively extracted by virtue of a multi-source activity protection measure. The industrial problem that active ingredients are prone to inactivation is systematically solved, the product can be applied to different application scenes such as health care products, cosmetics and biological medicine, and high-value utilization of agricultural waste is achieved.

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.

The utility model discloses a fermentation tank for collagen preparation, which comprises a mounting rack and a fermentation tank, the fermentation tank is rotatably connected with the mounting rack through a mounting shaft, the mounting shaft is sleeved with a gear, a rack is arranged in the mounting rack and is slidably connected with the mounting rack through a slider, a crank is rotatably mounted in the mounting rack, and the crank is connected with the mounting rack through a slider. A connecting rod is rotatably mounted on the sliding block, a mounting cover is fixedly mounted above the fermentation tank, the crank rotates and is matched with the connecting rod to convert the rotating motion of the crank into the reciprocating rectilinear motion of the rack driven by the sliding block on the mounting frame, and the rack is driven by the sliding block to move on the mounting frame in the reciprocating rectilinear motion process. The mounting shaft drives the fermentation tank to slowly swing left and right on the mounting frame by matching with the gear meshed with the mounting shaft, so that the fermented collagen raw materials in the fermentation tank are uniformly mixed, and the situation that the fermentation integrity of the raw materials in the fermentation tank is damaged by shearing force generated by traditional stirring, and consequently, the product denaturation or function loss is caused is reduced.