15 results about "Egg protein" patented technology

The application provides a high-stability salt-free meat protein beverage and a preparation method thereof, and relates to the field of food. The method comprises the following steps: extracting myofibrillar protein in chicken, washing the myofibrillar protein with water to remove salt in the myofibrillar protein, and obtaining salt-free myofibrillar protein; dissolving the salt-free myofibrillar protein in water to obtain a salt-free myofibrillar protein solution; and dissolving high-charge-density sodium carboxymethyl cellulose in the salt-free myofibrillar protein solution and uniformly mixing. The high-charge-density sodium carboxymethyl cellulose is combined with meat protein in a non-covalent form to form a complex, the charge property of the meat protein is changed, the self-assembly behavior of the myofibril is hindered, and the aggregation is inhibited, so that the water solubility of the meat protein is improved; the steric hindrance effect and the electrostatic repulsion of the system are greatly improved, so that the thermal stability of the meat protein is greatly improved, and the instability effect of the meat protein in the heat processing process is effectively avoided. The clear and transparent salt-free beverage product with good stability can be processed by using the method.

The application belongs to the technical field of food processing, and relates to a high-protein and low-fat baked potato crisp with balanced nutrition and a preparation method thereof. Raw materials of the high-protein and low-fat baked potato crisp include potato powder, concentrated milk protein, soybean protein isolate, egg protein, maltitol solution, polydextrose, vegetable oil, sodium bicarbonate and water. The combination of the concentrated milk protein, the soybean protein isolate and the egg protein makes the protein content higher than 21%, the forming performance good and the breakage rate low. The baking process is used to replace the frying process, and the oil content of the finished product is only about 11%, which is much lower than 30% of the commercially available fried potato chips. The high-protein and low-fat baked potato crisp is rich in high-protein, high-dietary fiber, various vitamins and minerals, and has balanced nutrition.

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 discloses a composition for enhancing memory and improving cognitive function and application. The composition disclosed by the invention comprises acanthopanax, ginseng, Chinese wolfberry fruits, gastrodia elata, spina date seeds, poria cocos, Chinese yams, lotus seeds, gordon euryale seeds, mulberries, longan pulp, fresh ginger, walnut powder, egg protein powder, blueberry powder, raspberry powder, pumpkin seed powder, oat powder, spirulina powder, dark chocolate powder, a vitamin B group compound, gamma-aminobutyric acid, galactooligosaccharide and citric acid. According to the invention, a multi-channel and multi-target collaborative network is constructed by taking acanthopanax senticosus as a core, through multiple channels such as nerve regeneration, energy metabolism, oxidative stress, signal transduction, endocrine regulation and the like, different nodes such as neurons, neuroglial cells, cerebrovascular endothelium and the like are targeted, the overall optimization of the memory function is realized on the system level, and the memory function is optimized. The core idea of systematic biology of overall regulation and control is reflected, and the composition prepared from the composition has the effects of improving memory, learning ability and cognitive ability.

The invention relates to an anti-oxidation Chinese grass turtle egg protein peptide extract as well as a preparation method and application thereof, and belongs to the technical field of biological preparation. The invention relates to a Chinese grass turtle egg protein peptide extract, which comprises peptide fragments with amino acid sequences as shown in SEQ ID NO.1-6. The preparation method comprises the steps of separation, enzymolysis, purification and the like, and specifically comprises the following steps: separating out egg white, freeze-drying, preparing egg white crude protein peptide hydrolysate by using an ultrasonic-assisted enzymolysis method, and finally purifying, freezing and drying to obtain protein peptide powder. The Chinese grass turtle egg protein peptide extract is prepared by adopting an ultrasonic-assisted papain method, the obtained polypeptide is relatively high in purity and clear in main component and structure, the activity is well maintained, and the Chinese grass turtle egg protein peptide extract has the capabilities of removing ABTS free radicals, DPPH free radicals and hydroxyl free radicals and enhancing iron ion reduction, and has a remarkable antioxidant effect.

The invention discloses a preparation method of large yellow croaker egg protein iron ion chelated phosphopeptides. The preparation method comprises the following steps: preparing a large yellow croaker egg protein solution, adjusting pH and heating, performing specific enzymolysis and centrifugation, and freeze-drying to obtain phosphopeptides. The phosphopeptide component is directly prepared from the large yellow croaker egg protein by utilizing a one-step enzymolysis method, the hydrolysis degree of the prepared large yellow croaker egg protein phosphopeptide is 40.79-42.25%, the N / P molar ratio is 0.35-0.40, and the IC50 value is 0.04-0.06 mg / mL, the steps are simple, the operation is convenient, the phosphopeptide is effectively extracted from the large yellow croaker egg, and the preparation method has the advantages that the cost is low, and the application prospect is wide. The prepared phosphopeptide has the ferrous ion chelation capability which is obviously higher than that of casein phosphopeptide, and can be applied to the food industry as a novel nutritional supplement.

The invention belongs to the technical field of biology, and particularly relates to an anti-ulcer product based on wood frog fertilized eggs and a preparation method and application of the anti-ulcer product based on the wood frog fertilized eggs. The active ingredient of the anti-ulcer product is one or more of wood frog fertilized egg active peptide, wood frog fertilized egg freeze-dried powder and wood frog fertilized egg protein; the amino acid sequence of the wood frog fertilized egg active peptide is as shown in SEQ ID NO: 1. The anti-gastric ulcer product is based on jelly colloidal wood frog fertilized eggs with good water absorption and elasticity, and can effectively realize covering film protection on damaged gastric mucosa, repair ulcer surfaces and quickly recover gastric motility.

1. Name of the product in this design: Cup lid assembly. 2. Purpose of this product design: To be used with a cup container for stirring and mixing pastes such as eggs and egg white powder. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the key design points: Design 1 3D view. 5. Design 1 is designated as the basic design.

The utility model is applicable to the technical field of egg transportation, and provides an egg fresh-keeping device for egg transportation, which comprises a fresh-keeping box, and a plurality of placing plates are fixedly mounted on the inner wall of the fresh-keeping box; the plurality of sponge pads are respectively and fixedly arranged on the plurality of placing plates and are used for damping; and the multiple air bags are fixedly installed on the multiple containing plates correspondingly and used for fixing eggs, through pipes are fixedly installed on the multiple air bags, one end of each through pipe extends to the exterior of the fresh-keeping box, exhaust pipes are fixedly installed on the multiple through pipes, and electromagnetic valves are arranged on the multiple exhaust pipes. According to the egg fresh-keeping device for egg transportation, the problems that in the existing egg transportation process, protein in eggs is prone to spoilage due to high temperature, and the eggs are prone to breakage due to factors such as vibration are solved.

1. The name of the design product: shake cup. 2. The use of the design product: used for stirring and scattering for paste such as egg, egg white powder, etc., and can be used independently as separation of yolk and egg white. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: design 1 perspective view. 5. Design 1 is designated as the basic design.

The invention belongs to the technical field of food processing, and discloses a preserved egg protein peptide beverage and a preparation method thereof. The preserved egg protein peptide beverage is prepared from the following raw materials in parts by mass: 100 to 150 parts of purified water, 5 to 6 parts of preserved egg protein peptide liquid, 6 to 8 parts of blueberry concentrated juice, 0.05 to 0.3 part of pectin, 7 to 10 parts of erythritol, 0.01 to 0.2 part of sucralose and 0.1 to 0.3 part of malic acid. The beverage disclosed by the invention is black, uniform and transparent in texture and moderate in taste sweetness, has a blueberry flavor, does not have abnormal smells such as fishy smell and alkaline taste, conforms to the general preference of the public on beverages, is rich in amino acid and polypeptide, and has an anti-inflammatory effect.

1. The name of the design product: packaging box (crocodile egg protein peptide). 2. The use of the design product: mainly used for packaging box. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective drawing.

The invention relates to the technical field of food processing, in particular to a preserved duck egg preparation technology with goose eggs as raw materials, and the technology comprises the following steps: selecting fresh goose eggs, and carrying out slightly acid cleaning pretreatment; preparing clarified pickling liquid containing tea juice, alkaline substances, table salt and a metal salt hole sealing agent; completely immersing the goose eggs in the pickling liquid, and adopting a segmented variable temperature control strategy of high front part and low rear part; and after pickling is finished, citric acid neutralization deastringency and surface coating preservation are performed. The chemical hole sealing effect of metal ions and the sectional temperature control technology are coordinated and matched, the permeation speed and end point of alkali liquor are effectively regulated and controlled, the phenomenon of head rotting of egg white is thoroughly eradicated, and the finished preserved duck eggs are elastic and moist in egg white, clear in pine pollen, strong in soft yolk and free of pungent and astringent taste; and the yield and commodity value of the preserved goose eggs are obviously improved.

The present invention relates to an aerated food preparation method, which comprises: mixing egg protein and a sweetener to form an egg protein emulsion, and carrying out ultrasonic treatment on the egg protein emulsion to obtain an egg protein compound; preparing a syrup base material by using a sweetener; slowly adding the syrup base material into the egg protein compound, continuously stirring and whipping, and filling nitrogen to obtain a first inflated blank material; performing ultrasonic treatment on a whey protein solution, then adding flavors and fragrances, fully mixing, adjusting the pH value of the whey protein solution to be 7, compounding or mixing the first inflated blank and the second inflated blank, then adding protein powder, and fully mixing, so as to obtain the inflated food. In the preparation of the aerated food, after the whey protein solution is subjected to ultrasonic treatment, the flavors and fragrances are added and fully mixed, so that stable bubbles are formed to wrap and lock the smell of the flavors and fragrances, a slow-release effect is formed, and the aerated food still has a good taste after being stored for half a year.