18 results about "Egg powder" patented technology

FIELD: veterinary medicine and dietetics.SUBSTANCE: development of complete feed compositions that can provide a therapeutic effect in cases of exocrine pancreatic insufficiency. The composition of a complete dietary feed for cats with exocrine pancreatic insufficiency has been developed in the following ratio, wt.%: grain part: mixture of rice, wheat, hulled barley and corn – 37.0; protein part of plant origin: isolated soy protein, beet pulp, wheat bran, flax seeds – 22.0; protein part of animal origin: feather meal, chicken liver, egg powder – 25.0; mineral supplement: feed chalk, monocalcium phosphate, table salt, plantain seeds Plantago psyllium, mannanoligasaccharides with beta-glucans and lutein – 2.0; vitamin premix: A, D3, E, K, B1, B2, B3, B5, B6, B12, Bc, H, taurine, inulin, beech lignocellulose, complex of natural fulvic and humic acids – 2.5; flavor enhancer in the form of enzymatic hydrolysate of pork and chicken by-products – 3–3.5; brewer's yeast – 2.5–3.0; a mixture of fish and chicken fat – 5.0–6.0.EFFECT: obtaining food for cats with exocrine pancreatic insufficiency, which is easily reproducible, clinically effective, and convenient in dosing and use.1 cl, 3 tbl, 1 ex

The invention relates to the technical field of egg white protein extraction, and discloses stem cell egg powder derived from fertilized eggs and a preparation method and application of the stem cell egg powder. According to the method, a specific low-temperature graded salting-out path is constructed, impurities such as ovomucin are selectively removed through the first-stage sodium sulfate precipitation, the purity of the extract is improved, the purity of the extract is improved, and the purity of the extract is improved. And a clean solution background is created for the second-stage sodium chloride precipitation, so that the unification of high-activity retention and high-purity separation of the target active protein is realized under low-temperature operation in the whole process.

To provide a method for improving stickiness and loosening of a noodle line surface after reconstitution with hot water of a noodle mass used for an instant cup noodle, especially a hot-air dried (non-fried) and low-sugar dried noodle.SOLUTION: Stickiness of a non-fried and low-sugar noodle string group after reconstitution with hot water is prevented by adding egg powder and alginic acid ester as raw materials. Further, sodium carbonate is preferably used in combination. Further, it is preferable that the present invention is used in a non-soup type product in which hot water is poured and then drained.SELECTED DRAWING: None

The application belongs to the technical field of food processing, and particularly relates to an egg powder and a preparation method thereof. In view of the problems of low protein content and poor brewing performance of the egg powder prepared by the prior art, the egg liquid is first subjected to protease hydrolysis treatment, sugar addition and dispersion treatment to obtain high-temperature-resistant egg liquid, so as to improve the sterilization temperature of the egg liquid and ensure that the egg liquid does not form gel and does not produce fishy smell; then, the acid substance is added to the high-temperature-resistant egg liquid, and the high-temperature-resistant egg liquid is subjected to spray drying treatment after high-temperature short-time sterilization, so as to avoid the increase of the viscosity of the high-temperature-resistant egg liquid after sterilization, and the protein content and the brewing performance of the prepared egg powder are both significantly improved.

The subject of the application is a dry mix for the production of a sugar-free confectionery product with an increased content of bioactive ingredients, especially muffins, in a mixture with liquid ingredients which are water and a fat component, wherein the dry mix contains egg powder capable of rehydration, flour, a raising and sweetening agent, citric acid in powder form, edible salt and mammalian milk powder, which is characterized in that it constitutes from 50% to 58% by weight. a confectionery product before baking, wherein the flour constitutes 36% - 38% by weight, wherein the flour is at least wheat flour and / or at least chickpea flour, egg powder constitutes from 1.5% to 3% by weight, and citric acid in powder form constitutes 0.1% - 0.5% by weight, the raising agent constitutes 0.4% - 2.5% by weight, the sweetener constitutes 6% - 15% by weight, the mammalian milk powder constitutes 1.0% - 3.0% by weight., edible salt constitutes 0.1% - 0.5% by weight, wherein the sweetener is maltitol and / or xylitol and / or a mixture of stevia with erythritol, wherein steviol glycosides constitute from 0.5% to 1% by weight. In turn, the sum of the dry mix and liquid ingredients of the confectionery product before baking is 100%, wherein the liquid ingredients constitute 42% - 50% by weight of the confectionery product before baking, wherein the fat component constitutes 12% - 15% by weight, and water constitutes 29% - 36% by weight. The fat component is in the form of sunflower oil and / or oil from berry seeds obtained by extraction using supercritical CO2 or a mixture thereof. The application also covers a method for obtaining a sugar-free confectionery product with an increased content of bioactive ingredients, especially muffins as defined above.

The utility model discloses a whole egg powder vibrating screen with a temperature control function, which relates to the technical field of egg powder screening and comprises a base, supporting springs are arranged on the periphery above the base, a bin body is arranged above the supporting springs, a support and a vibrator are arranged on two sides of the bin body, a temperature control module is arranged on the inner upper portion of the bin body, and the temperature control module is connected with the base. A screen is arranged below the temperature control module, the upper portion and the lower portion of the temperature control module are connected with a water inlet pipe and a water outlet pipe respectively, and the temperature control module comprises an upper temperature control cavity and a lower temperature control cavity. The temperature control module is additionally arranged in an existing vibrating screen, the temperature control module is provided with two layers of cavities, the cavities are filled with water or oil, circulation is achieved through the water outlet pipe and the water inlet pipe, the upper layer is in an umbrella shape, the lower layer is in a funnel shape, materials fall into the lower layer after passing through the edge of the upper layer, the design structure is compact, heat is recycled to the maximum extent, and energy is saved.

The application discloses a pretreatment device for whole egg powder production and relates to the technical field of whole egg powder pretreatment devices.The device comprises a rack, an egg knocking mechanism and a discharging mechanism.The egg knocking mechanism comprises a fixing frame and an egg knocking knife.The discharging mechanism comprises a yolk hopper, an albumen hopper, a lifting frame, a through groove, a weight measuring sensor, a limiting rod and a limiting block.The device is characterized in that the egg liquid in the albumen hopper can be weighed, and when the weight of the egg liquid increases due to the presence of a scattered yolk egg, the limiting rod and the through groove can be connected to prevent the scattered yolk egg from being deflected and discharged in the normal egg discharging area, thereby achieving the purpose of automatically screening the scattered yolk egg.The egg knocking knife can slide obliquely on the fixing frame after knocking the egg opening, thereby being separated from the egg holder and being capable of relatively sliding with the egg holder, so that the egg liquid in the egg shell can flow out without being blocked.

The application provides a duck egg powder screening machine and relates to the field of screening machines. The machine comprises a supporting seat, a base and a screening disc. The base is sleeved on the top of the supporting seat, and the bottom of the base is connected with the top of the supporting seat through springs. The bottom of the base is provided with a vibrating motor. The base is funnel-shaped. The screening disc is detachably arranged at the top opening of the base. The outer side of the base is provided with a discharge pipe. The inlet of the discharge pipe is located below the screening disc. The bottom of the screening disc is wrapped with a screen mesh. The part where the screen mesh is attached to the outer wall of the screening disc is clamped between the screening disc and the base. An ultrasonic vibration head is arranged on the top outer wall of the base. The ultrasonic vibration head is used to transmit ultrasonic vibration energy to the base and the screening disc. The application has the effect of improving the screening efficiency of powder.

The application discloses a preparation method, formula and application of functional pet snacks, and relates to the technical field of functional pet snack preparation. Lotus root starch is dispersed in distilled water, shark chondroitin is added into the dispersion, then xanthan gum and whole egg powder are added into the mixed system, magnetic stirring is carried out until the mixture is uniformly mixed, then the mixed solution is placed into a water bath kettle for gelatinization, and after cooling to room temperature, the mixed solution is loaded into a printer cartridge, and then is transferred into a 4 DEG C refrigerator for recrystallization for 12 hours to obtain functional pet snack raw materials. After the raw materials are taken out and cooled to room temperature, a 3D printer is used to prepare the functional pet snacks. The obtained functional pet snacks have the effects of improving immunity and resisting arthritis, and have important academic value and application prospect.

The invention relates to a sea cucumber ovum-derived peptide compound and application thereof in antioxidation and melanin reduction. The preparation method of the sea cucumber egg source peptide compound comprises the following steps: performing synchronous enzymolysis on sea cucumber egg powder by using alkaline protease-trypsin; the sea cucumber ovum source active peptide is obtained by further carrying out ultrafiltration, sephadex chromatography and high performance liquid chromatography separation and adopting liquid chromatography-mass spectrometry technology analysis, a computer-aided screening technology and in-vitro verification, and the amino acid sequence of the sea cucumber ovum source active peptide comprises one or more of WGN, WIGG and GFPVG. The sea cucumber ovum-derived peptide compound and the sea cucumber ovum-derived active peptide provided by the invention have relatively high application and development values, and can be applied to the fields of foods, health-care products, cosmetics and the like as functional components.

The application belongs to the technical field of food processing, and particularly relates to a preparation method of milk-flavored whole egg powder, which comprises the following steps: selecting fresh eggs, washing, shelling, obtaining whole egg liquid, and slowly stirring until uniform; adding milk powder into the whole egg liquid, stirring until uniform, adding water to supplement the material liquid, adjusting pH, adding protease, and hydrolyzing; obtaining hydrolyzed whole egg powder by using spray drying; and obtaining milk-flavored whole egg powder by subjecting the hydrolyzed whole egg powder to Maillard reaction. In the method, whole egg powder and milk powder are used as raw materials, and enzyme hydrolysis is used to cause moderate hydrolysis of proteins and to achieve the effect of demulsification, so that oil is released; then, Maillard reaction is performed, various proteins in the system interact with reducing sugar, and the oil in the system is moderately oxidized, so that the product is endowed with unique aromatic flavor and no egg smell, and compared with ordinary whole egg powder, the solubility and whipping property are greatly improved.

This invention discloses a novel process and mixing equipment for producing whole egg powder. The process includes: pre-treating egg yolks and egg whites by stirring at different speeds, followed by pasteurization and spray drying to obtain whole egg powder. The mixing equipment includes a mixing tank, a liftable isolation cylinder, a first stirring mechanism, a second stirring mechanism, and a lifting drive mechanism. The isolation cylinder divides the tank's internal cavity into an inner chamber and an outer chamber, used for high-shear stirring of the egg yolks and low-shear stirring of the egg whites, respectively. After pre-treatment, the isolation cylinder is raised to connect the two chambers for mixing. This invention achieves separate processing and mixing of egg yolks and egg whites in the same tank, avoiding foaming and denaturation of the egg whites, ensuring sufficient homogenization of the egg yolks, and significantly improving the quality of the whole egg powder. The equipment has a compact structure, is easy to operate, and avoids the risk of contamination from material transfer.

The application discloses a chicken feed additive rich in DHA and having liver protection function, and a preparation method and application thereof. The chicken feed additive contains the following components in parts by weight: 40-60 parts of double-source DHA reinforcing component, 20-30 parts of plant synergistic liver protection component, and 5-10 parts of microecological and metabolic regulator. The double-source DHA reinforcing component is compounded from compound DHA microcapsules and squid egg powder. The plant synergistic liver protection component is a compound product formed by synergistic fermentation of sea buckthorn seed meal, spilanthes acmella and pineapple residue by bacillus natto. The microecological and metabolic regulator contains bacillus natto powder, vitamin E powder and tea polyphenol powder. The DHA content of the chicken eggs produced by the method can reach 250 mg / 100 g or more, and the proportion of phospholipid type DHA in the total DHA is greater than or equal to 35%. Meanwhile, the liver function of the laying hens is normal, the liver index and fat deposition rate are maintained in the normal physiological range, and the body health of the laying hens is effectively ensured.

The utility model relates to the field of sterilization equipment, and discloses a tunnel type microwave sterilization device for bagged egg powder production, which comprises a support frame, the top of the support frame is fixedly connected with a support table, the front side and the rear side of the top of the support table are vertically and fixedly connected with side plates, and conveying rollers are rotatably connected between the left ends and the right ends of the two side plates. The sterilizing tunnel is fixedly connected between the tops of the two side plates, the bottoms of the front inner side wall and the rear inner side wall of the sterilizing tunnel are fixedly connected with mounting strips, and the right side wall of the left mounting strip is fixedly connected with a plurality of mounting seats which are distributed at equal intervals; the left side wall of the right side installation strip is fixedly connected with a plurality of reflection plates distributed at equal intervals. By means of the infrared sensor assembly, the transportation condition of bagged egg powder in the sterilization tunnel can be monitored in real time, once the bag clamping phenomenon occurs, an alarm is triggered immediately, an operator is reminded to handle in time, and production interruption and product quality problems caused by bag clamping are avoided.

The invention discloses a wheat bran-glycosyl-based edible container and a preparation method thereof. The wheat bran-glycosyl-based edible container is prepared from the following raw materials: 55%-60% of plain flour, 5%-10% of coarse wheat bran, 8%-15% of white granulated sugar, 5%-8% of starch, 0-2% of an optional additive and the balance of water. The particle size range of the coarse wheat bran is 2-60 meshes; the optional additive is selected from one or more of egg powder, whey protein powder and fruit and vegetable fiber powder; the dry basis weight ratio of the coarse wheat bran to the white granulated sugar is 0.8: 1-1: 1.2, the wheat bran-containing clean label does not only replace exogenous colloid, but also only uses conventional food raw materials such as flour, wheat bran, sugar and starch, meets the strong requirements of the current market on cleaning labels and natural components, is high in consumer acceptance, and uses the low-price white granulated sugar instead of expensive food colloid as a binder, so that the production cost is reduced, and the production efficiency is improved. And the ratio of staple food grains to functional components is optimized, so that the cost of the raw materials is reduced by about 15-25% compared with that of a glue-containing scheme.

The invention discloses a stir-frying process of concentrated flavor powder, and belongs to the technical field of food processing. The process comprises the following steps: uniformly mixing 15-55 parts of wheat flour, 10-35 parts of white granulated sugar, 1-25 parts of whole egg powder, 20-45 parts of edible glucose and 5-20 parts of non-dairy creamer to obtain mixed powder; dissolving 1-10 parts of vegetable oil, 0.1-2 parts of mono / diglycerol fatty acid ester and 0.1-1 part of phospholipid to obtain a grease mixture; and mixing the grease mixture with the mixed powder, putting the mixture into a frying pan, stir-frying for 15 minutes under the conditions of 85 DEG C and 95 rpm, forming rich fragrance through a Maillard reaction, cooling to 20-35 DEG C, and packaging, thereby obtaining the product. Through precise coupling of a stir-frying process and a Maillard reaction, replacement of essence is achieved, meanwhile, through the synergistic effect of grease and an emulsifier, the technical problems that flavor powder is poor in solubility and prone to caking after absorbing moisture are solved, and the product has the label cleaning advantage and can be widely applied to the fields of baked food, brewing drinks, seasonings and the like.

The composition may be used therapeutically or prophylactically and is directed toward a cluster of diarrhea-causing pathogens which cause illness or death in animals, including dogs and cats. It is prepared from a powdered egg preparation and powdered protein matrix, such as bovine colostrum. The eggs are collected from hens which have been immunized with the relevant pathogens or toxins. When the matrix includes colostrum, the powdered colostrum is derived from non-hyperimmune cattle. The vaccination strategy includes the use of antibody cross-reactivity between toxins or pathogens which cause diarrhea. For some diseases, including canine parvo, the clinical improvement using this therapeutic exceeds the standard of care. Instead of a pharmaceutical product, this composition is an orally administered food product with the same safety profile as eggs and milk.