36results about How to "Reduced phytic acid content" patented technology

Oil seed protein isolates, in particular canola protein isolate, having a decreased phytic acid content is prepared by a procedure in which extraction of phytic acid from oil seed meal is inhibited during extraction of protein from the oil seed meal.

A process for extracting soybean protein includes such steps as grinding with water, lixiviation, acidity settlement, separation, press filter, special dispensing and airflow drying. Its advantages are low cost, and high productivity, quality and viscosity of product.

The invention discloses a high-protein-content growth-promoting environment-friendly fish feed. The high-protein-content growth-promoting environment-friendly fish feed comprises the following raw materials: bean cakes, cotton meal, corns, bran, fish meal, rapeseed cakes, spirulina powder, seaweed powder, wheat middling, polygonatum sibiricum powder, fish oil, calcium lactate, calcium dihydrogen phosphate, lysine, methionine, aspartic acid, glutamic acid, a vitamin mixture, minerals, phytase, synbiotics, a traditional Chinese medicine compound additive and a food attractant. The high-protein-content growth-promoting environment-friendly fish feed is rich in nutrition, and rich in contents of proteins, amino acids, vitamins, probiotics and growth substances; thus, the high-protein-content growth-promoting environment-friendly fish feed is capable of effectively promoting growths and breeding of the fishes, and improves yields and qualities of the fishes.

The invention discloses bacilli for efficiently degrading soybean meal antigen protein and a bacterium enzyme mixed fermentation method. A group of bacilli for efficiently degrading soybean meal antigen protein comprise two strains of bacilli, belong to Bacillus subtilis subsp.subtilis, are preserved in CGMCC (China General Microbiological Culture Collection Center), and respectively have the collection number of CGMCC NO:12823 and CGMCC NO:12824. A method for degrading feed anti-nutrition factors through bacterium enzyme mixed fermentation comprises the following steps of preparing corn, bean meal and bran into composite feed; adding bacillus fermentation seed liquid accounting for 3 to 5 percent of the total mass; adding non-starch polysaccharide composite enzyme liquid accounting for 0.5 to 1 percent of the total mass; performing mixing and uniform stirring; performing fermentation for 24 hours at 30 to 40 DEG C to obtain fermentation mixed feed; adding 5 percent of lactobacillus seed liquid into the fermentation mixed feed; after the uniform mixing, encapsulating the materials into an anaerobic fermentation device; after the fermentation for 48 hours, obtaining finished product feed. The bacilli have the advantages that the anti-nutrition factor degradation effect is obvious; the fermentation acid flavor is realized; the food calling effect is good; good production and application prospects are realized.

The invention discloses a calcium-resistant soyabean protein and a preparation method thereof. The preparation method comprises the following steps of: firstly preprocessing low-temperature defatted soybean powder to obtain soybean powder slurry; then carrying out injection cooking on the soybean powder slurry in a continuous heat treatment device, controlling temperature to be 100-150 DEG C and time to be 10-100s to obtain heat-treated soybean powder slurry; and finally regulating pH value of the heat-treated soybean powder slurry, carrying centrifugal separation, regulating pH value of supernatant, precipitating after centrifugation and dissolving with water again, then regulating the pH value to be 6.5-7.5, and carrying out spray drying to obtain calcium-resistant soyabean protein powder. Protein content of the obtained calcium-resistant soyabean protein product is more than 80%, and content of binding sugar is not less than 70mg per g of the protein. The preparation method disclosed by the invention has low production cost, high yield, simple process and stable properties, and the calcium-resistant soyabean protein disclosed by the invention can partially or completely substitute sodium caseinate and can be applied to plain food or calcium supplement healthcare food and medical clinical nutriment.

A preparation method of a high-solubility low-phytic-acid soybean protein isolate belongs to the technical field of deep processing of soybeans. According to the preparation method, a soybean meal is firstly crushed to be good for the dissolution of the protein, then large particles like insoluble polysaccharide and fibers are screened to be removed, then a suspension liquid is prepared and then filtered and centrifuged after the protein is extracted through an alkaline process, the obtained protein solution is subjected to enzymolysis, proper optimization of the enzymolysis condition removes anti-nutritional factorphytic acid and keeps the solubleness of the protein, then acid precipitation and centrifugation are conducted, and the obtained milk curd is crushed, stirred, neutralized, sterilized and dried to obtain the soybean protein isolate. The preparation method is simple in operation and high in efficiency, the anti-nutritional factorphytic acid in the soybean protein isolate is effectively reduced, the protein is high in solubility under a neutral condition, and the preparation method is widely applied in the production like food processing, meat products, dairy processing.

The invention relates to a method for producing grading soy protein, which comprises the following steps of: dissolving degreased soybean meal in water, extracting under the condition of the pH value of between 7.5 and 8.5, and adding Ca<2+> and Na<+> or Ca<2+> and Mg<2+> or Mg<2+> under the weakly acidic condition of the pH value of between 5.5 and 6.8, so that 11S components in soy protein are precipitated first; controlling the concentration of Ca<2+> or Mg<2+> in soy protein extracting solution to be between 5 and 100 mmol / L, and the concentration of Na<+> in the soy protein extracting solution to be between 20 and 100 mmol / L; regulating the pH value of the soy protein extracting solution to 3.8 to 5.0, so that 7S components in the soy protein are precipitated; and dissolving 11S component precipitates and 7S component precipitates again, and drying to obtain powdered grading soy protein products. The method has a simple process, and glycinin components with the phytic acid content of between 0.3 and 0.4 percent can be obtained without the processing of phytase.

The invention relates to a method for preparing soybean protein food and the prepared soybean protein food thereof. The method comprises the following steps: placing soybean meal in water at the temperature of 30-35 DEG C for immersion, adding hydrolase and performing hydrolysis treatment, after a hydrolysis reaction is completed, and separating the soybean meal and a hydrolysate, wherein the hydrolase comprises soybean peptide hydrolase, neutral protease or cellulase or any combination; performing pulp refining on the separated soybean meal, separating the material and removing slag, and mixing a supernatant after separation and the above mentioned hydrolysate to obtain soymilk. The prepared soybean protein food has the advantages of good protein stability, better mouthfeel, easy absorption and / or low fat content, and nutrition factor inactivation resistance.

The invention discloses a compound mycelium capable of degrading sulpho-glucoside (glucosinolate for short). The compound mycelium is obtained by compounding two strains of mycete and a strain of candida spxopicalis, the two strains of mycete are screened out from rotten rapeseed dregs, and the sequence identification results are respectively as follows: Lichtheimia sp. JN3C and Aspergillus terreus, wherein the Lichtheimia sp. JN3C is collected by China Center for Type Culture Collection with the collection number of CCTCCM2010114; and the candida spxopicalis is obtained by courtesy of the College of Biological Engineering, Southern Yangtze University. The invention belongs to the technical field of microorganism application. The invention also discloses applications of the compound mycelium in degrading the glucosinolate and crude fibre in the rapeseed dregs and improving protein. The compounding proportion of the Aspergillus terreus to the Lichtheimia sp. JN3C to the candida spxopicalis is 0.6ml:0.8ml:1.0ml; after solid state fermentation, the degradation rate of the glucosinolate in the rapeseed dregs reaches above 90%, the protein content is increased to 48.47% (dry basis), and the crude fibre content is reduced to 2.78% from 14.5% (dry basis); and the compound mycelium has favorable application value in biological detoxification and quality improvement of the rapeseed dregs.

The invention discloses an extruded pastry with added fermented wheat bran and a preparation method thereof. The preparation method includes step (1) of sterilizing the pulverized wheat bran; step (2)of adding bacillus subtilis and yeast, and adding sterile water and yeast powder to obtain a fermentation broth; step (3) of performing fermentation; step (4) of performing drying and smashing to obtain fermented wheat bran; step (5) of mixing the fermented wheat bran obtained in the step (4) with medium gluten wheat meal, salt and glyceryl monoaliphatic ester to form flocculent dough wadding, and obtaining a semi-finished product through squeezing and curing; and step (6) of mixing the semi-finished product obtained in the step (5) with edible oil and sesame oil, to obtain the extruded pastry with added fermented wheat bran. According to the extruded pastry with added fermented wheat bran and the preparation method thereof, against the shortcomings that a conventional extruded pastry prepared from medium and low gluten flour is poor oil holding property and fast aging and the like, by adding the fermented wheat bran in the conventional extruded pastry raw materials, the chewing property of the conventional extruded pastry can be improved, and the goal of anti-aging is achieved while the oil holding property is enhanced.

The invention discloses low-salt raw wet manual fermented oil noodles and a preparation method thereof. The low-salt raw wet manual fermented oil noodles are prepared from the following raw material ingredients in parts by weight: 500 weight parts of high-gluten wheat flour, 80 to 120 weight parts of sweet potato powder, 200 to 250 weight parts of water, 50 to 60 weight parts of egg white, 5 to 10weight parts of table salt and 1 to 2 weight parts of dry yeast. By adding pregelatinized sweet potato powder, the oil noodles are smooth and chewy; the nutrition of the oil noodles is improved; thepregelatinized sweet potato flour is added into flour, so that end breaking of the noodles is reduced, and the noodles can be fast boiled to a cooked state; the egg white is added, so that the noodlesare more chewy, the boiled noodles are smoother, and in addition, the oil absorption rate of the noodles in the oil brushing process can be reduced; the yeast is added for fermentation, so that gluten networks are favorably formed by gluten proteins in the length direction, and the prepared noodles are natural and fluffy; and the noodles can be lengthened to several meters, and the extensibilityof dough is improved.

The invention provides a synthetic phytase polynucleotide which is optimized for expression in plants and which encodes at thermotolerant phytase, as well as isolated thermotolerant phytase enzyme. Also provided are feed or food products comprising a thermotolerant phytase, and transgenic plants which express the thermotolerant phytase. Further provided are methods for making and using thermotolerant phytases, e.g., a method of using a thermotolerant phytase in feed and food processing.

The invention belongs to the field of health-care food and discloses an intelligence improving adolescent edible noodle and a preparation method thereof. The noodle is prepared from the following rawmaterials in parts by weight: 5 to 7 parts of compound edible mushrooms, 0.38 to 0.42 part of cold-pressed sesame short-peptide zinc, 0.05 to 0.07 part of astragalus polysaccharide, 0.6 to 0.8 part ofdietary alkali, 0.25 to 0.35 part of xanthan gum, 1.5 to 2.5 parts of table salt, 0.6 to 0.8 part of yeast, 8 to 12 parts of tomato, 11 to 13 parts of egg and high gluten flour added to 100 parts. According to the noodle disclosed by the invention, the compound edible mushrooms, the astragalus polysaccharide and the cold-pressed sesame short-peptide zinc are compound together, so that the noodlecan improve adolescent thinking ability and learning memory ability and can improve adolescent intelligence development; furthermore, the compound edible mushrooms contain rich nutrients, can providecomprehensive nutrients for the adolescent and can promote adolescent body development.

The invention belongs to the technical field of food processing and particularly relates to a semen cassia imitation coffee drink and a preparation method thereof. The semen cassia imitation coffee drink is prepared from the following main raw materials in parts by weight: 60-80 parts of semen cassiae, 5-10 parts of sweet almonds, 5-10 parts of walnut kernels, 3-5 parts of black sesame, 3-5 parts of coix lacryma-jobi, 1-3 parts of white hyacinth beans, 1-3 parts of xylaria nigripes, 1-3 parts of lucid ganoderma and 0.3-0.8 parts of edible bamboo charcoal powder. The semen cassia imitation coffee drink is prepared by the steps of roasting and grinding the sprouted semen cassiae and black sesame respectively, extracting, condensing and drying the xylaria nigripes and the lucid ganoderma, grinding other raw materials, mixing, sub-packaging and the like. The semen cassia imitation coffee drink has not only unique color, flavor, aroma and mouth feel of a coffee drink but also healthcare functions of clearing liver, improving vision, reducing blood pressure and fat, relaxing bowels and the like, and is suitable for various people, particularly patients with hypertension, coronary heart disease, hyperlipidemia, calcium deficiency and constipation, who are not suitable to drink coffee; in addition, the semen cassia imitation coffee drink is rich in resource and relatively high in market application and promotion values, and the raw materials are easily available.

The invention belongs to the technical field of food processing, and in particular relates to a semen cassiae alcohol-free beer-style beverage and preparation method thereof. The semen cassiae alcohol-free beer-style beverage is prepared from the following main raw materials in part by weight: 60-80 parts of semen cassiae, 15-35 parts of hop flowers, and 3-5 parts of passiflora edulia sims; the preparation method comprises the following steps: subcritically extracting sprouted and baked semen cassiae and hop flowers through CO2, squeezing the fresh passiflora edulia sims, mixing the extractant and the juice, blending by using high fructose corn syrup, filtering, bottling, inflating CO2, and then sterilizing to obtain the beverage. The alcohol-free beer-style beverage disclosed by the invention not only has the color, special flavor, fragrance, taste and foam of the general beer beverage, but also is alcohol-free and compatible with the special flavor and the fragrance of the coffee; and meanwhile, the alcohol-free beer-style beverage has the healthcare functions of clearing liver and improving vision, reducing blood pressure and blood lipid, and relaxing bowel; the alcohol-free beer-style beverage is suitable for various population for long term use, in particular is suitable for the population such as acute and chronic liver disease patients, cardiovascular and cerebrovascular disease patients, pregnant woman, alcohol allergy patients and infants unsuitable for drinking the beer; the alcohol-free beer-style beverage is abundant in resource, the raw materials are easily available, the process is advanced and the market application popularization value is good.

The invention discloses a cooking utensil, a soaking control method and device thereof and a computer readable storage medium, and the soaking control method comprises the following steps: soaking food to be cooked in the cooking utensil, and detecting the temperature in the cooking utensil; when the temperature reaches a first preset temperature, carrying out first time of timing, cooling the cooking utensil when the time of the first time of timing reaches a first preset time, and carrying out second time of timing when the temperature is reduced to a second preset temperature until the time of the second time of timing reaches a second preset time, the second preset temperature is smaller than the first preset temperature. According to the soaking control method disclosed by the embodiment of the invention, the phytase activity in the food to be cooked can be fully activated, relatively high phytic acid decomposition activity is maintained, and the phytic acid content in the food is effectively reduced.

The invention belongs to the technical field of food processing, and specifically relates to a cassia seed imitation coffee drink and a preparation method thereof, which is prepared from the following main raw materials in parts by weight: 60-80 parts of cassia seeds, 5-10 parts of sweet almonds, and 5-10 parts of walnut kernels 3-5 parts of black sesame, 3-5 parts of coix, 1-3 parts of white lentils, 1-3 parts of black fungus, 1-3 parts of Ganoderma lucidum, 0.3-0.8 parts of edible bamboo charcoal powder. It is prepared by roasting and pulverizing germinated cassia seeds and black sesame seeds, extracting, concentrating and drying Wuling bacteria and ganoderma lucidum, pulverizing, mixing and subpackaging other raw materials. The imitation coffee functional drink of the present invention not only has the unique color, flavor, aroma and mouthfeel of coffee drinks, but also has health care functions such as clearing the liver and improving eyesight, lowering blood pressure and lipids, moistening the intestines and defecating, and is suitable for drinking by various groups of people. It is especially suitable for patients with high blood pressure, coronary heart disease, hyperlipidemia, calcium deficiency and constipation who are not suitable for drinking coffee. It is rich in resources and easy to obtain raw materials, so it has great market application and promotion value.

The invention discloses a mixed fermentation method of bacillus and bacterial enzymes for efficiently degrading soybean meal antigenic protein. A group of bacillus bacteria that can efficiently degrade soybean meal antigenic protein, including two bacillus strains belonging to Bacillus subtilis subsp.subtilis, are preserved in the General Microorganism Center of China Committee for the Collection of Microbial Cultures, and the preservation numbers are CGMCC NO: 12823, CGMCC NO: 12824. The method of bacteria and enzyme mixed fermentation to degrade the anti-nutritional factors of feed is to make corn, soybean meal and bran into compound feed, add Bacillus fermented seed liquid at 3-5% of the total mass, and add non-starch polysaccharide compound enzyme at 0.5-1% After mixing and stirring evenly, ferment at 30-40°C for 24 hours to obtain a fermented mixed feed, add 5% lactic acid bacteria seed liquid to the fermented mixed feed, mix evenly and package it in an anaerobic fermentation device, and ferment for 48 hours. Get finished feed. The anti-nutritional factor degradation effect of the present invention is obvious, has fermented sour fragrance, good food-attracting effect, and has good production and application prospects.

The invention discloses a preparation method of germinated brown rice dietary fiber with the activity of reducing blood fat. The preparation method comprises the following steps: (1) adding n-hexane into germinated brown rice bran for degreasing; (2) grinding the degreased germinated brown rice bran; (3) adding water for soaking and swelling; (4) performing enzymolysis by high-temperature-resistant amylase; (5) performing enzymolysis by alkaline protease; (6) performing enzymolysis by xylanase; (7) performing ethanol precipitation; (8) filtering, drying obtained solids, and grinding to obtain the germinated brown rice dietary fiber.

The invention relates to a processing method of an extra-concentrated coarse cereal and goat milk beverage. The processing method comprises the following steps: heating and boiling fresh goat milk, cooling, filtering, rotationally evaporating and concentrating, thus obtaining goat milk; sieving peeled corn flour, stir-frying and continuously stirring, thus obtaining cooked corn flour; dry-blending xylitol, saccharose, beta-cyclodextrin, sucrose ester and a citric acid solid, adding water, firstly stirring and dissolving on medium fire, then boiling on strong fire, continuously stirring, taking off the heat until the volume of a boiling solution is close to one half of the volume of the dry-blended materials before complete dissolving, adding edible gelatin, and fully and uniformly stirring, thus obtaining a mixed boiling solution; mixing the obtained cooked corn flour with fresh black rice bran, adding water for wetting, firstly inoculating bacillus natto, and then inoculating lactobacillus brevis, mixing with the obtained goat milk after completing solid fermentation, heating, boiling and sterilizing; adding an obtained fermentation solution into the obtained boiling solution, homogenizing at a normal temperature and a normal pressure after uniformly stirring and mixing, degassing at the normal temperature, and subpackaging and tinning. The extra-concentrated coarse cereal and goat milk beverage prepared by the invention is unique in flavor, cool in taste, convenient in carrying and eating and good in stability.

The invention belongs to the technical field of food processing and specifically relates to cassia seed and citrus aurantium flower oral liquid and a preparation method thereof. The cassia seed and citrus aurantium flower oral liquid is mainly prepared from the main raw materials in parts by weight, including 30-50 parts of cassia seed, 20-40 parts of citrus aurantium flower, 10-20 parts of rose, 3-5 parts of stevia rebaudiana, 3-5 parts of fruit of Chinese wolfberry, 3-5 parts of liquorice, 0.5-2 parts of passion fruit, 0.5-2 parts of aloe and 0.5-2 parts of loofah stems, through the processes of sprouting and roasting the cassia seed, CO2 subcritical extraction, juicing, mixing, filtering, canning, sterilizing, and so on. The cassia seed and citrus aurantium flower oral liquid is formed by scientific mixing of pure traditional Chinese medicines, the prescription is rational, the technology is advanced, the product has the characteristics of having remarkable effects of reducing fat and losing weight, having no toxic effect, sustaining weight loss, being suitable for long-term use, and so on; moreover, the product has healthcare functions of relieving liver for smoothing Qi, beautifying and moistening skin, refreshing mind, soothing nerves, clearing away heat and toxic materials, reinforcing qi and nourishing blood, and also has taste and flavor of coffee; taste and flavor of the product both are excellent, raw material resources are abundant and easily available, and thus the cassia seed and citrus aurantium flower oral liquid has great market application and generalization value.

The invention discloses a cooking utensil, a cooking control method thereof and a computer readable storage medium, and the cooking control method comprises the following steps: injecting hot water at a first preset temperature into the cooking utensil, carrying out hot water extraction of phytic acid on a to-be-cooked food material in the cooking utensil, and timing the extraction time; judging whether the extraction time reaches first preset time or not; if the extraction time reaches the first preset time, controlling the cooking utensil to drain water, and controlling the cooking utensil to cook after the cooking utensil finishes water drainage and water is added into the cooking utensil according to a first preset proportion. According to the cooking control method provided by the embodiment of the invention, the phytic acid in the food materials is dissolved into the hot water through extraction, then the dissolved phytic acid is removed through drainage, and then water is added for cooking, so that the aim of reducing the content of the phytic acid in the cooked food is finally achieved, the digestibility of nutritional ingredients such as mineral substances and protein is improved, and the cooking quality is improved. And a user can fully absorb and utilize nutrient substances.

The invention belongs to the field of biological feed, and relates to a production method of efficient chelating enzyme peptide. The method comprises the following steps: activating and propagating strains to respectively obtain bacillus subtilis, saccharomyces cerevisiae, lactobacillus plantarum and lactobacillus rhamnosus fermentation seed solutions; weighing bean dregs and bean pulp, and uniformly conducting stirring to prepare a solid fermentation culture medium; inoculating the bacillus subtilis fermentation seed solution, adding wheat middling, adjusting the water content, and carrying out first-stage aerobic fermentation; and inoculating the saccharomyces cerevisiae, lactobacillus plantarum and lactobacillus rhamnosus fermentation seed solutions, protease and inorganic mineral salt, and carrying out second-stage anaerobic fermentation, so as to obtain the chelating enzyme peptide after the fermentation is finished. The mode of aerobic and anaerobic step-by-step fermentation, bacterium-enzyme synergistic fermentation and synchronous fermentation and chelation is adopted, the production process is simple, the chelating rate of various mineral elements in the obtained chelated enzyme peptide is high, chelated Fe mainly contains Fe<2+>, phytic acid of the low content, small peptide of the high content, organic acid and probiotics are contained, and economic benefits are remarkable.

The invention discloses a golden corn cake, which is prepared from the following raw materials in percentage by weight: 80-90% corn brown rice tilapia bone dough premix powder, 1-3% L-arabinose, 1-3 % vegetable oil, 2-4% egg liquid, 0.05-0.1% salt and 5-10% water. The invention also discloses a method for preparing the golden corn cake. Firstly, tilapia bone powder and germinated brown rice are prepared, then corn brown rice tilapia bone dough premix powder is prepared, and finally the golden corn cake is prepared. The golden corn cake of the present invention is loose, porous and soft in appearance, light and crisp in body, loose and crispy, full of fragrance, does not drop slag when eaten, is rough but not rough, and is a low-fat, low-calorie, high-calcium, high-fiber product .