6 results about "Bean extract" patented technology

The present application belongs to the field of functional fermented drinks, and provides a hangover-alleviating and liver-protecting composite fermented drink containing white lentil extract and a preparation method thereof. The present application forms a grafted core through "covalent grafting of white lentil amino components and D-anhydrous glucose Maillard", constructs a core-shell nanocomposite with tea polyphenols, and realizes high-stable nanodispersion of D50 80-200 nm and PDI≤0.25, high-load interface combination of tea polyphenols 10%-50%, and low-melting easy processing of 20-300 mPa·s and long-term anti-settling and anti-flocculation at pH 3.2-4.6, thereby solving the contradictions of low-melting and high-solid-content stability in an acidic plant-based fermentation system, high-polyphenol loading causing turbidity and astringency, and activity deterioration caused by heat treatment.

The present application relates to a kind of carbon fat-burning coffee beverage and its preparation method.The raw materials of the carbon fat-burning coffee beverage include composite coffee liquid, carbohydrate absorption inhibition composite system, fat metabolism promotion composite system, auxiliary material and water, the carbohydrate absorption inhibition composite system includes white kidney bean extract, green coffee bean extract and mulberry leaf extract, the fat metabolism promotion composite system includes medium-chain triglyceride and L-carnitine tartrate.In the carbohydrate absorption inhibition composite system, white kidney bean extract (alpha-amylase inhibitor), mulberry leaf extract (DNJ), green coffee bean extract (chlorogenic acid) are respectively targeted at starch, disaccharide, glucose hydrolysis and absorption link, and form full-link carbon interception;In the fat metabolism promotion composite system, medium-chain triglyceride (MCT) provides energy quickly to reduce fat, L-carnitine tartrate accelerates fatty acid beta-oxidation, and both consume stock fat.

The present invention relates to a method for manufacturing a basil tomato chicken breast bar and a basil tomato chicken breast bar manufactured by the said method, characterized by comprising the steps of: preparing a chicken breast mixture by mixing plant tissue protein hydrate, chicken breast, salt, sugar, L-sodium glutamate, isolated soy protein, wheat gluten, hemp seed meal powder, defatted peanut powder, black soybean powder, corn starch, modified starch, maltodextrin, meat flavor seasoning, ham flavor, basil tomato sauce, pea extract mixture, transglutaminase, hemp seed oil, and water; filling a casing with the prepared chicken breast mixture, heat treating, and cooling; and inserting a stick into the cooled chicken breast mixture.

The present application relates to the brewing technology field of fermentation products, in particular to a bean sauce and a preparation method thereof. The preparation method of the bean sauce comprises a step of modulating a half-finished product of sauce mash, and the modulating process comprises a step of adding soybean extract. The present application can solve the problem of gas swelling of the bean sauce during the shelf life.