35 results about "Amino acid score" patented technology

The invention discloses multi-cereal staple food flour and a production method thereof and belongs to the field of food. The multi-cereal staple food flour comprises, by weight, 50-80 parts of wheat flour, 5-20 parts of soybean flour, 5-10 parts of extrusion waxy corn flour, 5-10 parts of millet flour, 5-20 parts of green gram flour and 1-10 parts of vital gluten. The wheat flour and the multi-cereal flour are used as raw materials to form a basic formula. Coarse cereal flour with different functions can also be added to form a special formula. Trace elements, vitamin, dietary fiber content and amino acid scores of the multi-cereal staple food flour are higher than those of common wheat flour, glycemic index of the multi-cereal staple food flour is lower than that of common wheat flour, and the multi-cereal staple food flour has good nutrition and health care value.

The invention provides an in-vitro method for comprehensive assessment of protein biological quality in infant formula milk powder. The infant milk powder is firstly re-dissolved to detect total proteins and total acid hydrolyzed amino acids, then the infant milk powder is digested by artificial simulated gastric juice and intestinal juice and precipitated by trichloroacetic acid with the concentration of 10 percent, and soluble nitrogen and amino acids in supernatant liquor are detected. The protein digestibility and the essential amino acid digestibility are calculated through the detection results, the modified amino acid score is obtained by multiplying the total amount of essential amino acids in the supernatant liquor and a model contrast value which is recommended by WHO by the essential amino acid digestibility, and the protein biological quality is determined by the value which is obtained by multiplying the protein digestibility by the modified amino acid score.

The present disclosure relates, according to some embodiments, to methods and systems for processing a high-concentration protein product from a microcrop (e.g., aquatic species, Lemna) and compositions thereof. According to some embodiments, the present disclosure relates to a method of processing a biomass comprising a microcrop (e.g., Lemna), where the method may include: blanching a first portion of the biomass in a blanching solution to form a wet protein concentrate; separating the first wet protein concentrate from a separated solution (e.g., using a screw press, using a vibratory screen); and drying the first wet protein concentrate to form at least one of a first protein concentrate flake and a first protein concentrate granule. In some embodiments at least one of the first protein concentrate flake and the first protein concentrate granule may comprise at least 45% protein and a Protein Digestibility Corrected Amino Acid Score (PDCASS) value of at least 0.88. In some embodiments, the present disclosure relates to protein products and compositions derived from a microcrop (e.g., derived from Lemna).

The invention relates to a composition having a muscle increasing function and an application of the composition. The composition is prepared from the following components in parts by weight: 35 to 70parts of whey protein powder, 5 to 40 parts of pea protein powder, 5 to 35 parts of soybean protein powder, 1 to 6 parts of beta-hydroxy-beta-methyl calcium butyrate, 1 to 7 parts of dietary fibers and 0 to 6 parts of milk mineral salt. According to the composition, physiological characteristics and nutritional requirements of old people are fully considered. The composition is prepared by reasonably proportioning digestible high-quality animal and plant double proteins, the amino acid score conforms to the mode required by the human body, the composition is rich in branched chain amino acids, and the utilization rate of the proteins is effectively increased. The composition cooperates with nutritional raw materials and dietary fibers, which are beneficial to muscle health, gastrointestinal burdens are not increased when the muscle increment is facilitated, nutritional supplement and muscle health are facilitated, and the composition can be used for nutritional supplement for preventing and improving the muscle attenuation syndrome of old people.

The present invention provides methods and protein compositions having advantageous properties, such as a high uncorrected limiting amino acid score as well as favorable amounts of essential amino acids, branched chain amino acids, as well as other amino acids more difficult to find in the regular diet. The protein composition is obtainable as taught herein from algal or microbial biomass. The protein composition produced according to the methods of the invention provides a proteinaceous food or food ingredient that is more nutritionally balanced (and therefore nutritionally superior) to protein compositions otherwise available. The protein material is advantageously used as a food or food ingredient for humans and/or animals. Also provided are methods of producing the protein material from biomass sources.

The invention relates to an energy bar with an inflammatory bowel disease regulating function and a preparation method thereof. The energy bar comprises main materials and auxiliary materials, wherein the main materials comprise 1-8 parts of rice, 1-5 parts of millet, 1-10 parts of quinoa and 1-8 parts of mung beans; the auxiliary materials comprise coffee fruit powder accounting for 0.1-3% of the total mass of the main materials, fructo-oligosaccharide accounting for 1-20% of the total mass of the main materials and beta-glucan accounting for 0.1-10% of the total mass of the main materials. The preparation method comprises the following steps of: (1) taking the raw materials rice, millet, quinoa and mung beans, and performing extrusion and granulation; (2) respectively measuring proteins, starch and the like of the main materials, and compounding the main materials according to amino acid scores; (3) preparing the coffee fruit powder, and mixing the coffee fruit powder with the main materials; and (4) mixing the fructo-oligosaccharide and the beta-glucan, heating the mixture to obtain a sugar solution, adding the main materials into the sugar solution, pouring the mixture into a mold, cooling and molding the mixture, and cutting and sub-packaging the mixture to obtain a finished product. Compared with the prior art, the energy bar disclosed by the invention meets the dietary needs of enteritis patients and has the functions of assisting in reducing the intestinal inflammation level and relieving the enteritis symptoms.

The invention relates to compound nutritive powder containing high-quality proteins and applications thereof. The compound nutritive powder comprises the following raw materials in parts by weight: 72-76 parts of rice/rice meal, 3.8-4.6 parts of black rice/black rice meal, 6-9 parts of millet/millet flour, 7.8-9.2 parts of dried whole milk and 5.6-6.8 parts of soy isolate protein. The compound nutritive powder disclosed by the invention is prepared by mixing animal and vegetable proteins, can provide high-quality proteins for human bodies, and contains eight essential amino acids of human bodies, and the compound nutritive powder can well take the supplementary effect of proteins in various protein-containing foods, so that the utilization rate of the proteins is effectively improved. Through proportioning, due to the compound nutritive powder, the amino acid score is closer to a human required model, thereby improving the nutritional value of dietary proteins.

The present invention discloses a preparation method of a modified edible fungus composite mantou powder rich in amino acids. The method is characterized by comprising the following steps: cleaning edible fungi; conducting blanching for 2-3min; drying the edible fungi until a moisture content is 5% or below; conducting refining treatment; compounding edible fungus powder with wheat flour accordingto a certain proportion; and adding modifying agents such as wheat gluten, monostearin, fungal amylase and xylanase so as to obtain edible fungus composite mantou with good sensory properties. According to the invention, the vacuum microwave drying and superfine grinding of the edible fungi retains the nutrient components in the edible fungi to a great extent, and enables the edible fungus powderto have good fluidity, adsorbability, solubility and absorptivity; and secondly, the combination of the edible fungus powder and the wheat flour improves the protein and fiber content of the flour, and the edible fungus composite mantou powder with high amino acid score is obtained, and the addition of the modifying agents also enables the prepared edible fungus composite mantou to have good sensory properties.

The present invention discloses a preparation method of a wheat germ cereal bar, belonging to the technical field of food processing. The method comprises the following steps: 1) each raw material isprepared, wherein the amount of the raw material is calculated as 1 g per part in parts by mass: 40-60 parts of wheat germ, 40-60 parts of oatmeal, 5-15 parts of butter, 25-35 parts of maltose syrup,5-7 parts of white granulated sugar and 0.2 part of edible salt; 2) the wheat germ and oatmeal are separately pre-treated and mixed and stirred evenly; 3) the maltose syrup is heated with water steam;4) the butter and edible salt are added into the syrup in the step (3) to be melted and mixed evenly; 5) the obtained liquid in the step (4) is poured into the obtained cereal mixture obtained in thestep 2) to be stirred evenly; 6) the obtained mixture in the step 5) is put in a baking disk to be squeezed tightly, and baking at 150 DEG C for 15 min is conducted; and 7) the sample obtained in thestep 6) is cut while hot. The product is prepared by using the wheat germ as the raw material for the cereal bar, and is improved in protein content and amino acid score, also increased in flavor varieties, crisp in mouthfeel, rich in nutrition and easy to carry.

The invention relates to a method of processing a pulse protein material, which comprises effecting hydrolysis of the pulse protein material, optionally adjusting the pH, then separating to form a soluble fraction and processing the soluble fraction to provide a pulse protein hydrolyzate which is substantially completely soluble throughout the pH range of about 2 to about 7 and which provides little or no astringency when an acidic beverage containing the pulse protein hydrolyzate is consumed and a solid residue, and processing the solid residue to provide a second pulse protein hydrolyzate having an improved Amino Acid Score, which is improved compared to the substrate pulse protein material.

The purpose of the invention is to provide mayonnaise-like dressing that enables to enjoy the health benefit of egg white simply by consuming as daily food. The disclosed method for producing a dressing comprising the steps of: (1) providing 100 parts by mass of non-heated egg white, 5 to 50 parts by mass of soybean lecithin, 5 to 50 parts by mass of edible vinegar and 150 to 300 parts by mass of cooking oil; (2) adding the soybean lecithin to the egg white and mixing the resultant mixture to form a semisolid having the viscosity of about 30,000 cP-50,000 cP; (3) adding the edible vinegar to the mixture as obtained in step (2) and stirring the resultant mixture; and (4) adding the cooking oil gradually to the mixture as obtained in step (3) and stirring the resultant mixture and a dressing produced by the method. Thus the invention provides excellent protein food containing essential amino acid in 100% of amino acid score.

The invention relates to a protein composition with balanced amino acid content and a preparation method thereof. The protein composition is prepared from raw materials including, by weight, 40 to 60parts whey protein isolate, 20 to 40 parts of collagen and 10 to 30 parts of soybean protein isolate. The preparation method includes uniformly mixing all raw material components of the protein composition in proportion to obtain the protein composition with balanced amino acid content. According to the preparation method, the whey protein isolate, the collagen and the soybean protein isolate areused as raw material components and are proportioned scientifically, the protein content in the prepared protein composition is equal to or higher than 93% and the protein digestibility is equal to orhigher than 98%, the amino acid content is balanced, and the amino acid score is increased; the protein composition provided has the advantages of good solubility, easy absorption, simple preparationmethod and low manufacture cost.

The present invention discloses sweet potato leaf paper type food and a preparation method thereof. The sweet potato leaf paper type food is prepared from edible sweet potato leaves rich in proteins as a main raw material and combines film-forming auxiliary materials of soybean protein isolate, whey protein, etc., trehalose, sodium alginate, etc. are added, and processes of homogenizing, film spreading, hot air drying, film uncovering, seasoning, shaping, microwave drying, etc. are conducted. The preparation method can adjust compositions of protein amino acids in products and improves a protein utilization and a film-forming property. The prepared sweet potato leaf paper type food presents dark green, has a certain toughness and a delicately fragrant flavor of the sweet potato leaves, is nutritious and easy to carry, has a protein amino acid score reaching 85 points or more, can be used as a snack food, can be eaten when the food is dry, and can also be used for soup material cooking. The product enriches sweet potato leaf deep processed series products, better retains nutrients in the sweet potato leaves, and has very broad market development prospects.

The invention relates to balanced nutrition powder, in particular to double-protein efficient composite balanced nutrition powder. The nutrition powder comprises the following components: soybean protein, whey protein, dietary fiber, prebiotics, vitamin E, calcium gluconate, zinc gluconate, fat, carbohydrate and vitamin A. According to the nutrition powder, the mode of refined compounding of vegetable protein and animal protein is adopted, such that nutrition complementation of the two proteins is achieved, the amino acid score of the composite protein is improved, the defects of single vegetable or animal protein are overcome, the protein absorption and utilization rate is improved, the requirements of patients on different protein polypeptides are met, and good nutrition effect is achieved. The provided nutrition powder is full-nutrition formula food and double-protein efficient composite balanced nutrition powder which is good in taste, complete in nutrition, easy to absorb and lowin antigen, and is mainly used for supplementing nutrition to cancer patients and improving the immunity of the cancer patients.

The invention provides a preparation method of walnut nutritional meal replacement powder. The preparation method comprises the following steps: (1) preparing walnut composite powder by utilizing an amino acid scoring method; (2) testing and evaluating the weight ratio of all raw materials through a response surface test; and (3) preparing the walnut nutritional meal replacement powder according to the weight ratio of all the raw materials, wherein the amino acid scoring method comprises the following steps: detecting and evaluating amino acid levels of three substances including walnuts, black rice and black soybeans; setting a target amino acid level; then calculating the weight ratio of the three raw materials; and preparing the walnut composite powder according to the weight ratio. According to the preparation method of the walnut nutritional meal replacement powder, the walnut composite powder with a relatively high amino acid scoring level is obtained by adopting a manner of scientifically and accurately calculating amino acid scores of all components; the optimal ratio of all the components is obtained through the response surface test, so that the nutritional value of the walnut nutritional meal replacement powder has accurate scientificity. The invention further provides the walnut nutritional meal replacement powder prepared by the method.

The invention relates to composite nutrition powder, in particular to vegetable protein and animal protein refined composite nutrition powder and a preparation method thereof. The nutrition powder comprises the following components: taurine, soy isoflavone, nicotinic acid, pantothenic acid, fructose, soy protein, whey protein, dietary fiber, vitamin E, calcium, fat, carbohydrate, vitamin A, calcium gluconate, vitamin C, vitamin D, vitamin B1, vitamin B2, honey and apple concentrated juice. The provided nutrition powder is full-nutrition formula food and double-protein efficient composite balanced nutrition powder which is good in taste, complete in nutrition, easy to absorb and low in antigen, a vegetable protein and animal protein refining and compounding mode is adopted, nutrition complementation of the two proteins is achieved, the amino acid score of composite protein is increased, and good nutrition effect is achieved. The invention further provides a preparation method thereof.

The method is suitable for the field of processing of plant protein and egg products, and provides almond isolated protein modification and dried egg preparation methods. According to the method, thealmond protein isolate liquid is modified by microwave synergistic high-density ultrasonic coupling so as to improve the gel property of the almond protein isolate liquid; meanwhile, egg white powderis added to improve the protein concentration and matched with animal and plant proteins to improve the amino acid score; marinating liquid prepared by decocting spices is directly added into mixed liquid of the almond protein isolate powder and the egg white powder; stirring, uniformly mixing, pouring into a model are performed, and then heating is performed by adopting vacuum microwaves to formand degas; the prepared dried egg is ideal in texture, uniform in taste and flavor, compact, fine and smooth and stable in quality, the defects of large energy consumption, uneven texture and taste and flavor and large quality fluctuation of large-scale long-time marinating in a traditional process can be overcome by directly adding the marinating liquid, animal and plant proteins are comprehensively utilized, and modern production of the amino acid complementary dried egg is achieved.

The invention relates to the technical field of nutritional food, and discloses a method for optimizing an amino acid composition mode, application, a composition and a nutritional supplement. Based on amino acid scores, an index and a calculation method for estimating the matching degree of a certain protein amino acid composition mode and a reference mode are established. And different restrictive amino acids are supplemented by taking the matching degree as an index, so that the nutritional value of the protein is improved. The protein composition and the amino acid composition have the advantages of being high in pertinence, good in data repeatability, wide in application range and the like in optimization of the amino acid composition mode, and the protein composition and the amino acid composition designed on the basis of the technical scheme can improve the nutritional value of protein and have high practical application value.

The invention relates to a high-biological-value protein food taking soybean as a main protein source and a preparation method thereof. Soybean, rice protein powder, sesame protein powder and whey protein powder are blended according to a reasonable ratio to form the protein food, so that the defect of limited amino acid of the soybean is made up, and the first limited amino acid score is greatly improved, that is, the theoretical absorption rate of essential amino acids is improved.

The invention relates to a cereal beverage with an intestinal flora regulating function and a preparation method of the cereal beverage. The cereal beverage comprises main materials, auxiliary materials and water, wherein the main materials comprise 1-8 parts of rice, 1-6 parts of millet, 1-5 parts of quinoa and 1-8 parts of mung beans, and the auxiliary materials comprise fructo-oligosaccharide accounting for 1%-20% of the total mass of the main materials and beta-glucan accounting for 0.1%-10% of the total mass of the main materials. The preparation method comprises the following steps: (1) taking the raw materials including the rice, the millet, the quinoa and the mung beans, and performing extrusion puffing and grinding; (2) respectively measuring the content of protein, amino acid, starch, fat and total sugar of the ground raw materials, and compounding the raw materials according to the score of the amino acid; (3) mixing the main materials with water, adding amylase and glycosidase for enzymolysis, and carrying out homogenizing; and (4) adding fructo-oligosaccharide and beta-glucan, fully and uniformly mixing the materials, and then carrying out sterilization. Compared with the prior art, the prepared cereal beverage has the advantages of being good in taste, easy to digest, comprehensive in nutrition and capable of adjusting intestinal flora and promoting intestinal health.