13results about How to "Stable texture" patented technology

The invention discloses bifidobacterium longum subsp. Longum IMAU12449 and application thereof, belongs to the technical field of microorganisms, and provides the bifidobacterium longum subsp. Longum IMAU12449, the bifidobacterium longum subsp. Longum IMAU12449 is preserved in the China General Microbiological Culture Collection Center on July 8, 2024, the preservation address is No. 3, No.1 yard, Beichen West Road, Chaoyang District, Beijing, and the preservation number is CGMCC NO. The preservation number is CGMCC (China General Microbiological Culture Collection Center) The invention provides application of the bifidobacterium longum subsp. Longum IMAU12449 in preparation of fermented cow milk and / or soybean milk. The bifidobacterium longum subsp. Longum IMAU12449 is used as a potential probiotic to prepare cow milk and soybean milk, and the prepared fermented milk is stable in viable count, moderate in acidity and free of whey precipitation.

The invention relates to the technical field of normal-temperature yoghurt, in particular to normal-temperature yoghurt and a preparation method thereof. By combining double-frequency ultrasonic treatment and ultrahigh pressure treatment and applying ultrasonic treatment in the second-stage fermentation process between the first-stage fermentation and the third-stage fermentation, the drawing characteristic of the yoghourt can be greatly improved on the basis of maintaining relatively low bacterial count and even sterility of the yoghourt; the yogurt can be stored at normal temperature and has a good wire drawing effect. Excessive high-pressure treatment pressure or too long treatment time can cause damage to the structure of the yogurt and incapability of drawing the yogurt, and too low high-pressure treatment pressure and too short treatment time can cause excessive lactic acid content of the yogurt, so that the yogurt cannot be stored at normal temperature and only can be stored at low temperature. According to the invention, the pressure and time of the ultrahigh pressure treatment are controlled within the range, so that a good wire drawing effect is obtained, and the low bacterial count and even sterility of the yoghourt are maintained.

The invention discloses a preparation method of a zero-sugar low-fat Xinhui dried orange peel latte coffee beverage, through organic combination of low-temperature vacuum emulsification and superfine high-shear homogeneous emulsification, the obtained Xinhui dried orange peel latte coffee beverage can be stable in texture, and the shelf life can reach 18 months on the premise of not adding preservatives. The Xinhui pericarpium citri reticulatae coffee beverage which is fine and smooth in taste and good in flowability can be obtained under the condition that an emulsifying agent and a thickening agent are not added, and the Xinhui pericarpium citri reticulatae coffee beverage is full of the unique taste, flavor and flavor of Xinhui pericarpium citri reticulatae without adding edible essence. The method effectively overcomes the problems of unstable product quality, short shelf life, poor taste, loss of nutritional ingredients and the like caused by high-temperature steam heating, shearing and emulsifying.

The present application relates to a kind of high activity Matcha yoghurt and its low-temperature microwave preparation method, belong to food processing technical field.The present application uses organic raw cow milk, Matcha powder, white granulated sugar, corn starch etc.as raw material, using the combination process of adding Matcha before fermentation, low-temperature pre-solution dispersion, microwave low-temperature sterilization, replace traditional high-temperature mixing and high-temperature sterilization, solve the existing Matcha yoghurt chlorophyll browning, tea polyphenol degradation, tea aroma loss, water retention decreases, lactic acid bacteria activity low etc.Problems.The optimal formula of the present application: Matcha powder 10g / 1000mL milk;Using 60~65 ℃ low-temperature dissolution avoids powder agglomeration;Using 40~60 ℃ microwave low-temperature sterilization maximizes to retain heat-sensitive ingredients;Add before fermentation to promote lactic acid bacteria proliferation.The yoghurt prepared has uniform green color, rich tea aroma, delicate and smooth taste, high tea polyphenol retention rate, lactic acid bacteria viable count can reach 8.85×10 8 CFU / mL, water retention ≥80%, sensory score ≥90 points.The process of the present application is simple, and can be industrialized production, suitable for high-quality functional Matcha yoghurt development.

The invention belongs to the technical field of food processing, and particularly discloses a low-temperature beef product and a preparation method thereof.The raw material beef is subjected to ultrasonic tenderization treatment, pickling treatment and segmented vacuum packaging and then subjected to low-temperature slow cooking treatment; wherein laccase and phosphate are added during pickling treatment. The method comprises the following steps: firstly, tenderizing beef by using ultrasonic waves to increase the concentration of soluble protein in the beef and change the tissue structure, then changing the pH value of pickling liquid by using phosphate to enable laccase and tyrosine residues in beef protein to generate cross-linking reaction to form a new net-shaped structure and improve the water-retaining property, and further adopting segmented vacuum packaging to reduce the influence of negative pressure so as to improve the water-retaining property of the beef. After low-temperature slow cooking, beef protein is solidified and denatured, the beef forms a stable gel structure, and after storage for 90 days, the low-temperature beef product is small in elastic change and stable in texture.

The invention belongs to the technical field of noodle-shaped grain products, and particularly relates to noodle-shaped grain product cutting and recycling equipment which comprises a conveyor, a cutting device is installed above the conveyor, a receiving hopper is arranged below the end, away from the cutting device, of the conveyor, and a crushing device is installed and communicated with the end of the receiving hopper. Compared with the prior art, the cutting device can be used for carrying out end flush cutting on noodle-shaped grain products, crushed materials generated by cutting can enter the crushing device through the conveyor and the receiving hopper, and the crushed materials are treated by the recycling device after being crushed, so that the crushing efficiency is improved, and the processing cost is reduced. The complete process from cutting to recycling is achieved, the utilization rate of waste materials is increased, and waste is reduced; the crushed materials can be fully crushed, so that the subsequent recycling treatment is facilitated, the subsequent waste materials can be more uniformly mixed with the new flour, and the phenomenon of uneven product quality caused by uneven mixing is avoided.

The utility model provides a discharging device for adjusting the quality of textured soybean protein and expanding the productivity, which relates to a discharging device and comprises a shunting device, a transition connecting component, an extrusion cavity tube, a connecting rib plate, a mounting base and a forming die. At least two groups of same extrusion cavity pipes are arranged, one end of each extrusion cavity pipe is connected with the flow dividing device through the transition connecting assembly, the other end of each extrusion cavity pipe is connected with the forming die, and each extrusion cavity pipe comprises at least two sections of cavity pipe units which are modularly combined and connected; the inner diameter of a fluid channel of the combined extrusion cavity pipe is gradually reduced from one end of the transition connecting assembly to one end of the forming die, and the extrusion cavity pipe is of a novel structure developed on the basis of existing equipment, so that the extrusion cavity pipe is applicable to existing extrusion extruder equipment, the stability of the output quality of products is improved, and meanwhile, the output capacity can be improved.

The invention discloses a tea substitute for reducing uric acid and assisting in the treatment of gout, comprising by weight: 55-90 parts of black tea, 12-18 parts of Codonopsis pilosula, 12-18 parts of Smilax glabra, 12-18 parts of water flos floridis, 12-18 parts of Hibiscus mutabilis leaves, 8-12 parts of corn silk, 8-12 parts of dandelion, 8-12 parts of Momordica grosvenori, 5-10 parts of hawthorn, 5-10 parts of yam, 3-8 parts of wolfberry, 3-8 parts of Eucommia ulmoides, and 2-5 parts of Sargassum polysaccharide. The Chinese medicinal ingredients are reasonably matched according to the monarch, minister, assistant and envoy theory, Sargassum polysaccharide has certain viscosity, stability and antioxidant properties, helps to maintain the physical properties and texture stability of the product, and the black tea base is compounded with a variety of Chinese herbal medicines and Sargassum polysaccharide for taking, has good uric acid reduction and inhibitory effects, and can be used for assisting the prevention and treatment of gout.

The invention discloses a double-layer processed cheese and a preparation method thereof, wherein the double-layer processed cheese comprises, by weight percentage, 65% to 70% of an inner layer and 30% to 35% of an outer layer, wherein the inner layer comprises: 5 to 10% of cream cheese, 15 to 20% of low-salt cheddar cheese, 9 to 12% of butter, 7 to 9% of skim milk powder, 0.4 to 0.6% of sodium citrate, 0.5 to 0.7% of sodium hexametaphosphate, 0.4 to 0.6% of trisodium phosphate, 0.25 to 0.3% of locust bean gum, 0.4 to 0.6% of gelatin, 0.08 to 0.1% of carrageenan Kappa2 type, 0.13 to 0.16% of carrageenan Iota type, 0.3 to 0.5% of lactic acid, and the rest is made up with water and the pH value is controlled to be 5.2 to 5.4. By matching the outer layer and the inner layer with a specific ratio and composition, the effect of uniform peeling between the inner and outer layers of the double-layer cheese product can be effectively achieved to increase the interest of the product.

The invention discloses a lactobacillus rhamnosus IMAU13186 and application thereof, belongs to the technical field of microorganisms, and particularly relates to a lactobacillus rhamnosus IMAU13186 which is preserved in China General Microbiological Culture Collection Center (CGMCC) on July 8, 2024, the preservation address is No. 3, No.1 yard, West Beichen Road, Chaoyang District, Beijing, and the preservation number is CGMCC No.31227. The lactobacillus rhamnosus IMAU13186 can be used for preparing the lactobacillus rhamnosus IMAU13186. The method for preparing the active milk beverage comprises the following steps: mixing the cow milk, the white granulated sugar and the mixed stabilizer, inoculating the lactobacillus rhamnosus IMAU13186, and fermenting to obtain the active milk beverage. The invention provides the lactobacillus rhamnosus IMAU13186 with an excellent probiotic effect, and when the lactobacillus rhamnosus IMAU13186 is used for preparing the probiotic fermented milk beverage, the taste is good and the tissue state is stable.

This invention relates to the field of pharmaceutical technology, specifically to an antibacterial and health-promoting compound gel and its preparation method. The preparation method of the antibacterial and health-promoting compound gel is characterized by the following steps: mixing pepper volatile oil and tea oil as the oil core, and using whey protein isolate and pectin complex as the wall material to prepare oil-loaded microcapsules; dispersing gellan gum and xanthan gum in purified water containing β-glycyrrhizic acid, adding a concentrated aqueous extract obtained by microwave-assisted extraction of Polygonum cuspidatum, Portulaca oleracea, Cnidium monnieri, and Glycyrrhiza uralensis in a weight ratio of 4:2:2:1, and stirring evenly to obtain an aqueous matrix; adding the oil-loaded microcapsules to the aqueous matrix under continuous high-speed shearing, and simultaneously adding nano-sized calcined oyster shell powder to obtain a biphasic gel mixture; adding ε-polylysine and menthol-β-cyclodextrin inclusion complex to the biphasic gel mixture, and stirring to form a biphasic gel system. This application solves the problems of unstable essential oils, easy volatility, and uncontrollable release behavior in the prior art.

The invention provides selenium-rich oyster mushroom hypha protein Pickering emulsion gel, a method, a 3D printing material and a product, the raw materials comprise, by mass, 20-70% of a water phase and 30-80% of an oil phase, and the water phase is a mixed solution of selenium-rich oyster mushroom hypha protein and xanthan gum. The selenium-rich oyster mushroom hypha protein is used as a fungal protein resource for replacing animal protein, the application value of oyster mushrooms in food processing is improved, and then the 3D printing food with the selenium supplementing function is developed.

This invention discloses an enzyme-catalyzed stabilized teeth whitening and bleaching composite composition and its preparation method, relating to the field of teeth whitening technology. The composition comprises three components: a whitening gel, a catalyst, and a light-cured gingival barrier resin, which synergistically achieve teeth whitening and bleaching. The whitening gel contains hydrogen peroxide, carbomer, propylene glycol, a stabilizer, water, and sodium hydroxide. The catalyst contains propylene glycol, catalase, carbomer, glycerol, sodium hydroxide, sodium benzoate, purified water, and fragrance. The resin contains polyether polyurethane methacrylate, 1,6-hexanediol dimethacrylate, triethylene glycol dimethacrylate, camphorquinone, ethyl p-dimethylaminobenzoate, tert-butylhydroquinone, fumed silica, pigment, fragrance, and MIG-type silica. This invention utilizes enzyme catalysis to achieve natural-looking whitening; the whitening gel is stable during storage and does not easily dilute or release water; the resin cures gently and has a flexible texture; and the process is controllable, making it suitable for industrial production and clinical teeth whitening treatment.