12 results about "Biological value" patented technology

This invention discloses a multi-flavored sausage and its processing method, relating to the field of sausage processing technology. The multi-flavored sausage is produced using a segmented low-temperature curing process and is composed of the following ingredients in parts by weight: 50-70 parts pork, 10-20 parts chicken, 5-15 parts fish, 3-8 parts plant protein, 2-6 parts compound seasoning, 1-4 parts natural fruit and vegetable powder, and 0.5-2 parts functional additives. This invention utilizes segmented low-temperature curing. In the first stage, the basic seasoning and fruit and vegetable powder are fully penetrated; in the second stage, the flavors are further matured and integrated at an even lower temperature, while simultaneously inhibiting microorganisms. Furthermore, it not only provides natural pigments, but the fructose and organic acids it contains undergo Maillard reactions during processing, producing complex fruity aromas and a sweet aftertaste. The combination of animal and plant proteins achieves complementary amino acid patterns, increasing the overall biological value of the protein and meeting consumers' demand for high-protein foods. It also promotes intestinal health and improves intestinal function.

This invention discloses a hoof protein product and its preparation method, belonging to the field of component separation and extraction; using hoof as raw material, the method includes the following steps: (1) hoof pretreatment: the hoof is washed, crushed and sieved to obtain hoof powder (2) subcritical extraction: the hoof powder is taken and pure water containing food-grade acid-base regulator is added, and a reaction solution is prepared by subcritical hydrolysis reaction (3) the reaction solution is centrifuged, separated, dialyzed and dried to obtain hoof protein; the extracted hoof protein is rich in total essential amino acids (more than 40 g / 100g), among which the content of essential amino acids such as histidine, leucine, isoleucine, threonine and cysteine ​​exceeds the content of ideal protein amino acids recommended by WHO / FAO, and has high nutritional value. The essential amino acid index (EAAI), biological value (BV) and nutritional index (NI) are close to the gold standard of egg protein, and the digestibility is high. It has good functional characteristics and has the potential to be a protein supplement component; the preparation process of this invention is scientific and reasonable, easy to operate, low in cost, can realize continuous production, and has no pollution to the environment.

The invention relates to the technical field of agricultural fertilizers, in particular to a rooting and root protecting type organic water-soluble fertilizer. The fertilizer is prepared from the following raw materials in parts by weight: 15-23 parts of deep-sea fish protein enzymatic hydrolysate, 8-16 parts of humic acid, 6-12 parts of a seaweed extract, 6-10 parts of potassium fulvate, 3-10 parts of amino acid, 2-5 parts of a compound microbial agent, 2-5 parts of chitosan oligosaccharide, 1-2 parts of polyglutamic acid, 2-8 parts of monopotassium phosphate, 1-4 parts of medium trace elements, 1-2 parts of a plant-derived growth induction factor extract and the balance of water. The components in the rooting and root-protecting type organic water-soluble fertilizer disclosed by the invention are synergistic, the functions are comprehensive, and the rooting and root-protecting type organic water-soluble fertilizer has the advantages of rapid rooting, strong root protection, efficient stress resistance and comprehensive nutrition. The invention further provides a preparation process of the rooting and root protecting type organic water-soluble fertilizer, and a two-stage fermentation-low-temperature chelation process is adopted. According to the process, all organic components are fully degraded and biologically converted, the biological value is improved, the probiotics and the organic carrier are perfectly fused, and the high survival rate and colonization capacity after the probiotics are applied to soil are ensured.

The invention relates to the technical field of food nutrition assessment and biotechnology crossing, in particular to a food nutrient biological value assessment method based on an intestinal organ model. The method comprises the following steps: S1, pre-treating food to be detected by adopting an in-vitro simulated gastrointestinal digestion system to generate a digestion product; and S2, introducing the digestion product into an intestinal organ-like culture system, simulating intestinal peristalsis and fluid movement between villi through a precise perfusion device, and carrying out dynamic co-culture. By combining the in-vitro simulated gastrointestinal digestive system and the dynamic co-culture system of the intestinal organs, the digestion and absorption process of the human intestinal tract can be simulated more truly; by monitoring kinetic parameters such as nutrient uptake, metabolic transformation, bioavailability and the like, high-flux and multi-dimensional evaluation on the biological value of the food nutrient can be realized, and the limitations of a traditional animal model or a static cell model in the aspects of prediction accuracy, flux and ethics are overcome.

The present invention relates to the technical field related to extracts of natural substances, in particular plant products, where such extracts are biologically active compounds or agents, which can be intelligently delivered for transport and release, such as in nutritional and pharmaceutical applications. In particular, the present invention relates to methods for extracting bioactive compounds from a plant matrix and for preparing micro-and / or nano-particles containing them. The method according to the invention advantageously represents a novel integrated device for producing micro-and / or nano-particles functionalized for specific targets, delivering active ingredients extracted from plant substrates. Furthermore, since such microparticles and / or nanoparticles may comprise bioactive compounds or ingredients, the present invention relates to methods of producing microparticles and / or nanoparticles, as well as such microparticles and / or nanoparticles comprising bioactive compounds or ingredients. Thus, the extracted and obtained bioactive compounds or ingredients can be advantageously and effectively incorporated into vehicles such as nanoemulsions, alginate-based microspheres or clays, which allow for the transport or delivery of high biological value substances extracted / recovered from various plant substrates using the methods of the invention. Practical applications can advantageously be found in the delivery of active ingredients ("drug delivery"). Advantages of using this structural form are multiple, including gastric protection of biologically active compounds or ingredients, formation of special delayed forms, and the likelihood of multiple response of micro-nanoparticles to specific stimuli.

The invention belongs to the technical field of biology, and particularly relates to a Kluyveromyces marxianus composition rich in three proteins, organic iron, zinc and selenium and high dietary fibers and a preparation method of the Kluyveromyces marxianus composition. The invention aims to realize complementation of amino acid modes and remarkably improve the biological value of protein by scientifically proportioning vegetable protein (from whole bean flour and whole grain flour), yeast protein (from Kluyveromyces marxianus enriched with organic iron, zinc and selenium) and whey protein. The Kluyveromyces marxianus composition strengthens three trace elements of iron, zinc and selenium existing in a high-bioavailability organic form, and provides high dietary fibers through yeast cell wall beta-glucan and whole grain bean powder.

The invention relates to the field of biotechnology, and more particularly to producing protein feed products by microbiological synthesis. A method of producing a feed supplement is proposed which comprises producing galactose-sucrose products by hydrolysing whey and plant waste with succinic acid and native yeast enzymes for subsequently growing yeast cultures. For this purpose, the whey and plant waste hydrolysate is mixed with yeast in the following ratio of ingredients: 90% whey and plant waste hydrolysate; 0.03-0.05% succinic acid; 10% Saccharomyces cerevisiae yeast. Producing a feed supplement having the claimed composition will make it possible to significantly enhance the biological value of feeds and also increase feed efficiency, while at the same time reducing production costs. Adding the proposed supplement to a compound feed will assist in stabilizing the nutritional balance of the body and enhancing livestock productivity. In addition, using whey for growing yeast will be beneficial to the environment.

FIELD: food industry.SUBSTANCE: method for producing pan bread from composite wheat-flax-camelina flour is characterized by the fact that the composite wheat-flax-camelina flour is obtained by mixing premium wheat baking flour with flax-camelina flour, taken in the ratio of 95:5, 90:10, 85:15. The content of flaxseed and camelina flour in the composition is taken in equal proportions of 2.5:2.5, 5.0:5.0 and 7.5:7.5, respectively. Next, a yeast suspension is prepared from pressed yeast and a salt solution. Then the dough is kneaded, whereas flour, yeast suspension, salt solution, and the remaining water are fed into the dough mixing machine, the dough is kneaded for 3 minutes, the temperature of the dough after kneading is 30 °C. Then the dough is placed in a proofing cabinet for fermentation for 170 minutes at a temperature of 40 °C and relative humidity of 75-85% with two kneadings after 60 and 120 minutes from the start of fermentation. Next, the dough piece is cut and shaped, then the dough piece is placed on a baking sheet and placed in a proofing cabinet for final proofing for 30 minutes at a temperature of 40 °C and relative humidity 75-85%. Next, the dough piece is baked in a convection oven with humidification of the baking chamber at a temperature of 220 °C for 30 minutes. Then the shaped bread made from composite wheat-flax-camelina flour is cooled at room temperature.EFFECT: increased nutritional and biological value of bakery products.1 cl, 4 tbl

The invention discloses a dietary composition for preventing and treating senile sarcopenia and application thereof, and relates to the technical field of dietary nutrition and health. The dietary composition disclosed by the invention comprises lactobacillus paracasei LC86, lactobacillus rhamnosus LRa05, lactobacillus plantarum Lp05 and plant protein, and the components are combined according to the proportion of (8.3-50) * 10 < 9 > CFU of lactobacillus paracasei LC86, (8.3-50) * 10 < 9 > CFU of lactobacillus rhamnosus LRa05 and (8.3-50) * 10 < 9 > CFU of lactobacillus plantarum Lp05 in every 5g of plant protein. The dietary composition improves the biological value of vegetable protein, does not introduce the fat intake risk of animal protein, improves the symptoms of the senile sarcopenia, and has a remarkable effect.

FIELD: food industry.SUBSTANCE: method for making marshmallows is proposed, according to which apples are prepared by peeling and coring them, and the peeled apples are cooked at a temperature of 85°C for 6 hours, the stewed apples are passed through a sieve to obtain a puree. The caramel molasses are boiled for 40 minutes, using steam heating to obtain a clear, light syrup. Apple puree, agar-agar, acacia honey, molasses and stevia are mixed until a homogeneous mass is obtained, to which reconstituted dry egg white is added. The mixture is whipped until a dense foam-like mass is formed, citric acid is added and mixed, and the finished whipped mass is formed using the dropping method using a marshmallow-dropping machine. The marshmallows are placed on trays, dried, and the finished product is obtained.EFFECT: increase in the nutritional and biological value of the product while simultaneously increasing the organoleptic properties of the marshmallow.1 cl, 2 tbl

The invention relates to the technical field of chemical detection, and particularly discloses a thesium chinense or a thesium chinense finished product quality evaluation and grading method. According to the application, a high-content imaging technology system is applied to thesium chinense and finished product quality evaluation for the first time, and the quality control concept transformation from chemical indexes to biological values is realized; a quantitative relation between chemical components and biological activity is established through a machine learning algorithm, and rapid biological value prediction based on chemical analysis is realized; a complete technical system from wild resource evaluation to preparation quality control is established, and a scientific basis is provided for thesium chinense high-quality resource screening and artificial cultivation.

This invention discloses a laccase mutant and its application in the oxidative conversion of daidzein to prepare polyflavonoids. This invention uses *Coprinus comatus* (Grey-capped Coprinus) as a starting material. Coprinopsis cinerea Using laccase Lcc5 as the starting enzyme, molecular docking was used to analyze its positional structure and design mutations. The mutant gene was synthesized, and a recombinant expression engineered bacterium containing the mutant gene was constructed. After induction of expression in the engineered bacterium containing the mutant gene, the Lcc5 mutant Lcc5-T485E was obtained through isolation and purification. This mutant showed improved specific enzyme activity and ethanol tolerance, increasing the conversion rate of daidzein by approximately 1.26 times under the same enzyme activity. The antioxidant activity, enzyme-inhibiting activity, and antibacterial activity of the obtained transformation product were also significantly enhanced. This mutant enzyme has potential application value in the oxidative conversion of daidzein to improve its biological value.