46results about How to "Reduce Maillard reaction" patented technology

There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.

The invention relates to a preparation method of dried beancurd stick and dried beancurd stick prepared thereby. The preparation method comprises the following steps: 1) grinding peeled soybean into soybean milk; 2) carrying out homogenization treatment on the soybean milk and preparing the homogenized soybean milk; 3) adding a mildew preventive and a film-forming agent in the homogenized soybean and carrying out heating and milk boiling treatment; and 4) heating, uncovering bamboo and forming. The method adopts a water grinder for grinding and high-pressure homogenization, and improves the dissolution rate of protein, thus improving the yield of the dried beancurd stick; film-forming agent Curdlan is added in the homogenized soybean milk so as to accelerate the film forming speed; and mildew preventive calcium propionate is added to effectively restrain the growth of the mould, and prolong the shelf life of the dried beancurd stick. The invention has the advantages of low cost, simple and easy technique and larger application and promotion values.

The invention discloses a modified germinated brown rice extrusion puffed food and a processing method thereof and relates to the technical field of food processing. The food comprises the following components by weight parts: 50-90 parts of corn flour, 10-50 parts of modified germinated brown rice flour, 0-10 parts of corn starch, 0-10 parts of seasoner, 0-2 parts of calcium carbonate, 0-2 parts of monoglyceride, 0-2 parts of soya bean lecithin and 0-2 parts of edible colloid. By utilizing the processing method, continuous and efficient features of extrusion puffing are kept, the taste of germinated brown rice processed food is improved, and the problem of retention of functional ingredients in the processing of the germinated brown rice extrusion puffed food is solved.

The invention discloses a method for producing bean soy sauce, comprising that mixing bean soup and soya bean in the bean production as 20-50:50-80 weight ratio to ferment for 4-12 months at normal temperature to obtain soy sauce resource, then adding bean soup or salt water whose Baum degree is 16Be-25Be at 30-80% weight ratio into said soy sauce resource to be laid for 24-48h at room temperature, compressing into the final product. The inventive soy sauce comprises a kinase which can restrain color change and Merad reaction, while the bean has high nutrient value and special taste.

There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.

The invention relates to a processing method for rapidly curing rhizoma polygonati zen food. The processing method includes steps of selecting perennial rhizoma polygonati, removing tassel and mud, and cleaning rhizoma polygonati; removing pityriasis simplex, mould and necrosis parts of rhizoma polygonati; removing rhizoma polygonati bark; cooking under high temperature and high pressure; removing moisture at the surface at low temperature; vacuum-drying; filling nitrogen at low temperature and drying in the absence of oxygen; vacuum-packaging; high-temperature sterilizing; packaging the finished product. The processing method has the following advantages that 1, the water content of the prepared rhizoma polygonati is within 25-30%, thus the rhizoma polygonati is soft and delicious and can be eaten as food; 2, the Maillard reaction is greatly reduced, the loss of nutrient components is reduced, and the nutrition utilization rate is improved; time is saved and efficiency is improved; the processing cycle is about 2 days, and the process is not influenced by weather; thus the production cycle is improved by 5-8 times; 3, the energy source cost is saved. The rhizoma polygonati moisture can be separated out once through a vacuum drying technology, thereby exempting the repeat steaming and shinning process and reducing the cost. The food is not added with manual additive and meets the concept of zen food and modern health-preserving consumption concept.

The invention discloses a decolorizing method for a Huping jujube polysaccharide solution. The decolorizing method concretely includes the steps that 1, peel and pit removing is performed on Huping jujubes, paste making is performed after the Huping jujubes are cut into slices, and a vacuum freeze drying technology is adopted for drying treatment to obtain Huping jujube powder; 2, a certain amount of jujube powder is weighed, and through the steps of extracting, concentrating, alcohol precipitation, alcohol washing and others, crude polysaccharides is obtained; 3, crude polysaccharides are redissolved in distilled water, three decolorizing agents including macroporous adsorption resin, active carbon and polyamide resin are added for decolorizing, and D900 type macroporous adsorption resin is sieved out to serve an ideal decolorizing agent; 4, crude polysaccharides are redissolved in a buffering solution, and through D900 type macroporous adsorption resin, decolorizing, concentrating and drying are performed to obtain Huping jujube polysaccharides, wherein the PH value of the buffering solution is 11-12. By the adoption of the decolorizing method, the Huping jujube crude polysaccharide solution is convenient and easy to decolorize, no harmful chemical substances are introduced, one-off decolorizing rate can reach 80-90%, the retention rate of polysaccharides can reach 80-90%, and deproteinization rate can also reach 30-40%. Resin can be recycled in a renewable mode, the requirements for the cost and equipment are low, and industrialized production of Huping jujube polysaccharides is facilitated.

The invention provides a feed processing device, and relates to the field of feed processing. The feed processing device comprises a conveying pipe, a motor a, a motor b, a feeding hopper, a water tank, an extrusion pipe, a pressing mechanism and a supporting frame, a feeding groove is formed in the outer wall of the top end of the conveying pipe, the inner wall of the feeding groove is welded to the feeding hopper, the motor a is arranged on the outer wall of one end of the conveying pipe, an output shaft of the motor a is connected with a spiral auger a through a coupling, the outer wall of the bottom end of the conveying pipe is fixedly connected with the supporting frame through screws, the outer wall of one side of the supporting frame is movably connected with the water tank, and the extrusion pipe is welded to the conveying pipe. According to the feed processing device, cracks on the surfaces of particles caused by different humidity during straw pressing are prevented, feed can be rapidly cooled during extrusion forming, the Maillard reaction during feed pressing is slowed down, the formed feed is flatter and smoother and is not prone to being excessively wet or fragmentary, and meanwhile spraying of straw powder is reduced.

The invention discloses a preparation method of high-content trehalose. The preparation method of the high-content trehalose sequentially comprises the following steps: (1), preparing starch milk; (2), liquefying; (3), performing double enzymolysis; (4), filtering to remove protein; (5), decolorizing; (6), desalting; (7), performing nanofiltration and chromatographic separation purification; (8),performing concentration crystallization; and (9), separating and drying to obtain a finished product. The preparation method has the advantages as follows: the prepared product has the trehalose content being higher than 99.7%, and is high in functionality; compared with an ordinary trehalose product, the using amount of the high-content trehalose for achieving the same effect can be reduced by 2-5%; for baking, the high-content trehalose can increase the bulkiness of a baked product, and for a cosmetic, the high-content trehalose can improve the moisture retention of the cosmetic; occurrenceof a maillard reaction can be effectively reduced; the product provided by the invention is high in yield, so that the output of an enterprise can be increased and industrial production is facilitated; the product provided by the invention is relatively uniform in granularity and has a smaller granule size than the ordinary trehalose, is high in dissolution speed and convenient to use.

The invention belongs to the technical field of biomass energy production, and discloses a method for producing fuel ethanol based on a high-quality DDGS product. A mash preparation unit and a rectification unit are used, a second rectification tower waste mash of the rectification unit is delivered to a waste mash treatment unit, solid substances in the waste mash are recycled, and the DDGS product is produced; secondary rectification tower top steam is heated and pressurized through a compressor, the steam-liquid equilibrium temperature of the obtained pressurized reflux steam of the secondary rectification tower is higher than the operating temperature of a crude tower kettle, and the pressurized reflux steam is sent to a reboiler of a crude tower as a heating medium; the secondary rectification tower top steam is heated and pressurized through the compressor to obtain secondary rectification tower pressurized adsorption steam which is superheated steam, preheating operation is notrequired, and the superheated steam is directly delivered to an adsorber A or an adsorber B of an adsorption unit for adsorption dehydration operation to obtain a fuel ethanol product. By the technical scheme, the industrial problems of high heating temperature of solid-containing materials such as fermented mash and waste mash, easiness in scarring of equipment such as the reboiler and a tray, unstable production, influence on DDGS product quality and the like in an existing main fuel ethanol production process are solved.

The invention relates to a processing method of congou black tea. The method comprises the following steps: (1) temperature-controlled withering: carrying out low-temperature treatment and high-temperature treatment on fresh tea leaves into two stages at 15-30 DEG C to obtain withered leaves with a water content reduced to 55-59%; 2) low-temperature rolling: gradually performing pressurizing rolling and reduced-pressure rolling according to a light-heavy-light principle at 16-18 DEG C; 3) variable-temperature fermentation: putting the tea leaves into a fermentation machine, and performing high-temperature fermentation and then low-temperature fermentation under a condition that the humidity is 90% or and the temperature is 25-45 DEG C; 4) high-temperature short baking: reducing the water content of the tea leaves to 10-15%; 5) after-ripening alcoholization: performing high-low temperature alternate treatment at a temperature from -4 to 30 DEG C, and 6) low-temperature long-time baking:baking the tea leaves at 75 to 80 DEG C. According to the method, the taste sweetness of the congou black tea can be improved by reducing astringent substances such as catechinic acid and effectivelyretaining sweet substances such as soluble sugar and amino acid in the tea leaves.

The invention relates to a method and an apparatus 1000 for directly heating DE a protein-rich dairy product P by introducing water vapor D into the dairy product P, where the directly heated DE is configured in the form of an immersion or injection IFV or UV. The aim of the invention is to implement a method of said type and a device for carrying out said method, the method and apparatus achieve a significant extension of use time during the process or in the apparatus and here ensure that a higher undenatured whey protein content is achieved in the treated protein-rich dairy product compared to the prior art. According to the method technology, the aim is achieved in that, prior to direct heating (DE), a cooling step by co-flow heat exchange is carried out from the preheating temperature (TVE) to the cooling temperature (TK) in the range ([Delta] TKlt; (5 to 15) K), indirectly cooling (K) the preheated and insulated dairy product (P); controlling the direct heating from a cooling temperature (TK) to a high heating temperature (THE) with a direct heating adjustment parameter known per se; and cooling the dairy product (P) from the high heating temperature (THE) to the forcibly necessary output temperature (TA) by rapid cooling (K) after the measure of the feature (d).