860 results about "Egg white" patented technology

The invention discloses piggy creep feed containing composite flavone. The piggy creep feed is prepared from the following raw materials in parts by weight: 13 to 20 parts of expanded corn, 10 to 25 parts of corn, 6 to 13 parts of broken rice, 8 to 12 parts of flour, 8 to 15 parts of whey mist, 3 to 8 parts of soy protein concentrate, 5 to 10 parts of extruded soybean, 0.7 to 3 parts of soya-bean oil, 7 to 12 parts of 46.5-percent bean pulp, 2 to 5 parts of fish meal, 2 to 5 parts of plasma protein powder, 0.3 to 0.7 part of mountain flour, 0.5 to 1.0 part of calcium hydrophosphate, 0.05 to 0.5 part of lysine, 0.05 to 0.3 part of threonine, 0.1 to 0.3 part of sodium chloride, 0.1 to 0.8 part of compound flavone premix compounds, 0.15 to 0.3 part of zinc oxide, 0.03 to 0.06 part of calcium propionate, 0.02 to 0.04 part of ethoxyquin and 1.0 part of suckling pig premix compounds. The invention also discloses a preparation method. The intestinal tract health and the production performance of weaned pigs can be improved.

The invention discloses a formula, a preparation method and application of high-protein low-GI non-fried instant noodles. The high-protein low-GI non-fried instant noodles are prepared from the following raw material components in parts by weight: 60-75 parts of wheat flour, 10-15 parts of modified wheat bran powder, 10-15 parts of pea protein powder, 7-10 parts of vital gluten, 5-10 parts of egg white powder, 1-2 parts of table salt, 1-3 parts of resistant dextrin, 0-1.5 parts of TG enzyme and 37-56 parts of water. The high-protein low-GI non-fried instant noodles can be prepared by dough kneading, fermentation, rolling, cutting, curing and drying according to the formula. According to the invention, the problems of high fat content, high calorie, rough taste, unbalanced nutrition, relatively high GI value and the like of the existing instant noodles can be improved.

The invention relates to a method for changing the surface performance of a collagen casing. The method comprises the following steps: treating cow split leather treated by a peeling machine by using an ammonium sulfate solution, and then treating the cow split leather by using a buffer solution; the preparation method comprises the following steps: uniformly mixing cleaned cow split leather with ice water, dicing and grinding to obtain collagen leather pulp; mixing the mucilage and a hydrochloric acid solution, adding cellulose into the hydrochloric acid solution to obtain a crude collagen colloid, and standing until the colloid is fully swelled; and homogenizing by using a homogenizer, extruding by using an extruder, and drying to obtain the tubular collagen casing. The preparation method has the advantages that the collagen casing is prepared by a wet method, a specific amount of cellulose is added during preparation to enter a network structure originally independently formed by collagen, the network space is filled, the surface roughness of the casing is increased, and meanwhile, the cellulose is combined with collagen molecules through chemical bonds to increase the stability of the network structure, so that the collagen casing is prepared. The surface performance of the casing is changed, the surface roughness is increased, the friction force between the sausage and a package is small, and the sausage is easier to package.

The invention relates to the technical field of power transmission line maintenance, and particularly discloses bird droppings simulation liquid and a preparation method thereof, and the preparation method comprises the following steps: S1, separating yolk and egg white of egg liquid; s2, distilled water, part of the egg white, chitosan, edible oil and first sodium chloride are mixed, then separation and microjet homogenization are conducted in sequence, and chitosan treatment liquid is obtained; s3, mixing the chitosan treating fluid with polyhydric alcohols, second sodium chloride, the yolk obtained in the step S1 and the remaining egg white, and then performing high-pressure homogenization to obtain a polyhydric alcohol treating fluid; and S3, mixing the polyol treating fluid with distilled water and polyvinyl alcohol glue. According to the preparation method provided by the invention, the components and proportions thereof are matched, and a specific preparation process is adopted, so that the prepared bird droppings simulation liquid has similar components and characteristics to real bird droppings, the dynamic viscosity and conductivity of the bird droppings simulation liquid meet experimental requirements, and the bird droppings simulation liquid is stable in property and not easy to deteriorate.

The invention discloses high-absorption type egg white peptide sports protein powder rich in branched chain amino acid and a preparation method thereof, and relates to the field of foods for special diets. The preparation method of the sports protein powder comprises the following step of mixing the egg white peptide containing the DKVVDVD sequence, the whey protein powder, the skim milk powder, the strawberry essence, the sucralose, the composite mineral substances and the composite vitamins step by step according to a specific sequence. Compared with commercially available products, the product disclosed by the invention has no significant difference in sensory evaluation, but the content of branched chain amino acid is increased by 64.42%, and the particle size and the PDI value are respectively reduced by 28.20% and 17.62%, so that the product has higher absorption efficiency. The product is simple and convenient in preparation process, is nutritional and delicious, can meet the nutritional requirements of sports crowds, remarkably improves the nutrient utilization degree, and achieves the functional goals of promoting muscle growth and relieving sports fatigue.

The invention provides an albumin peptide for promoting growth and development as well as a preparation method and application thereof, and belongs to the technical field of food science. According to the albumin peptide provided by the invention, denatured egg white is taken as a substrate, firstly, chymotrypsin is used for prehydrolysis, after prehydrolysis is completed, the temperature and pH are adjusted, and then alkaline protease and chymotrypsin are added for synergistic hydrolysis. The prepared albumin peptide is small in molecular weight and easy to digest and absorb, and has the effects of promoting growth and development, improving macrophage proliferation capacity, improving immunity and the like.

The utility model relates to the technical field of soybean milk machines, in particular to a wall-breaking soybean milk machine structure with a rapidly-replaced cutter head, which is convenient for replacing the cutter head, can realize that one machine is matched with multiple cutter heads, can expand the functions of wall breaking, egg white beating, dough kneading, meat mincing, cooking and the like while being convenient to clean, and improves the function diversification of the machine. Comprising a shell and a driver, a bottom cover is installed in the shell, the upper portion of the bottom cover is connected with a heating disc through a heating disc fixing ring, the upper portion of the heating disc is connected with a cup body, a sealing ring is installed between the cup body and the heating disc fixing ring, a cutter shaft is rotationally installed in the middle of the heating disc and the middle of the bottom cover, and a cutter head is detachably installed at the upper end of the cutter shaft. The driver is located below the shell, and the input end of the cutter shaft is connected with the output end of the driver.

The present invention relates to the field of buffalo double skin milk processing, and in particular to a buffalo milk double skin milk and a preparation method thereof. The present invention utilizes the characteristics of buffalo milk protein and fat content to form a suitable single layer of milk skin to prepare double skin milk, and at the same time, appropriately adds rennet and lipase to replace cow milk and egg white protein for high-heat coagulation, adds calcium ions to increase the speed and hardness of coagulation, introduces an emulsifier stabilizer, and improves the water holding capacity of the product; in addition, lipase and / or concentrated jam are added to the raw milk to enrich the product flavor. The present invention not only ensures the thick and heavy skin of the double skin milk and stable coagulation, fully retains the traditional taste and flavor of the double skin milk, and can give a fuller frankincense, but also can regulate products with different fruity flavors according to the needs of different groups of people, and the entire process does not need to introduce new equipment, and production can be achieved using the existing equipment of the dairy enterprise. In addition, low-temperature treatment is used throughout the process to maximize the retention of cow milk and egg active substances, which is comparable to the nutritional activity of pasteurized milk.

Improvements in batter coating machines for automatic food process lines include improvements at least in connection with (1) a variable height adjustment system for the submerging conveyor, (2) a batter mixing tank for mixing fresh batter, (3) a viscosity management system, (4) a batter pool leveling system, a (5) a dual batter pump and three-way valve system for pumping fresh batter or for recirculation, (6) a ‘waste’ conveyor for removing ‘waste’ material (albeit still food grade) from the main batter pool, (7) an auxiliary accurate feed machine of dry ingredients and wet ingredients (presumably water, but other things like milk or egg whites and so on are not excluded), and the like.

The invention discloses a method for establishing a cell line by serum-free culture of PGCs (Primordial Germ Cells) of breeding poultry, the cell line is prepared by blending calcium-free DMEM (Dulbecco Modified Eagle Medium), water and Knockout-DMEM, the cell line is more suitable for osmotic pressure and calcium ion concentration required by proliferation of the PGCs of the breeding poultry, various components of serum-free culture are perfected by using fresh egg white, and the cell line is more suitable for proliferation of the PGCs of the breeding poultry. The combination of growth factors required by primordial germ cells is optimized by adding the FGF-1, so that 100% of cell line establishment efficiency and rapid growth of cells from reproduction crescent, blood and gonad tissues of chicken embryos are realized, and a technical basis is provided for poultry frozen breed conservation, stem cell propagation and gene editing operation.

The invention discloses a method for separating an egg white polypeptide chain by adopting a coupling membrane, and particularly relates to the field of egg white polypeptide chains, the method comprises the following steps: S1, mixing fresh egg white with a buffer solution, adjusting the initial acid-base environment and initial temperature of a system, and measuring key basic parameters after dispersion treatment; s3, introducing the pretreated egg white liquid into a first-stage membrane assembly, monitoring separation process parameters, obtaining interception efficiency, dynamically adjusting operation parameters, and enabling permeate liquid to enter a second-stage membrane assembly; s7, monitoring system environment parameters and polypeptide activity, obtaining an activity retention rate, dynamically adjusting supply parameters, and maintaining the polypeptide activity; s8, classifying and collecting products according to molecular weight intervals, evaluating comprehensive separation efficiency, completing separation and verifying product indexes; by constructing an ultrafiltration membrane-nanofiltration membrane-reverse osmosis membrane three-stage coupling separation system and combining a dynamic parameter adjustment mechanism based on interception efficiency, separation selectivity and refined purity, the purity and separation efficiency of a polypeptide product are remarkably improved.

The utility model discloses a salted duck egg white membrane ultrafiltration desalting device which comprises a diluting and stirring unit and an ultrafiltration unit, the diluting and stirring unit comprises a material barrel, an inverted-U-shaped frame, a stirring motor, a stirring shaft and a plurality of stirring paddles, an ultrasonic wave generating unit is installed at the material barrel, a diluting pipe and a discharging pipe are connected to the material barrel, two feeding openings are formed in the top of the material barrel, and the two feeding openings are communicated with the stirring shaft. The ultrafiltration unit comprises a liquid inlet header pipe, a discharge header pipe, a backwashing header pipe, a waste liquid header pipe and a plurality of ultrafiltration pipes. According to the membrane ultrafiltration desalting device, the main feeding pipe and the auxiliary feeding pipe can be used for feeding at the same time, so that rapid feeding is achieved, the filtering unit is installed at the feeding port and used for filtering impurities, and the filtering unit can be rapidly replaced; the multiple pipes of the ultrafiltration unit are arranged in parallel, so that the ultrafiltration and backwashing operations are more flexible, and the liquid flow in the treatment process can be effectively controlled, thereby improving the efficiency and quality of salted duck egg white membrane desalination.

The invention relates to the technical field of chiffon cake processing, in particular to a high-moisture low-GI black highland barley chiffon cake and a making method thereof.The chiffon cake comprises, by weight, 50 parts of egg white, 18 parts of sugar substitute, 0.4 part of tartar powder, 6 parts of rice oil, 0.3 part of edible salt, 50 parts of water, 25 parts of yolk and 10.5 parts of black highland barley cake premixed flour. The sugar substitutes comprise 90-95 parts by weight of maltitol and 5-10 parts by weight of stevioside, and the black highland barley cake premixed flour comprises 80-85 parts by weight of black highland barley flour, 20-25 parts by weight of pre-gelatinized hydroxypropyl distarch phosphate, 0-5 parts by weight of modified pectin and 0-5 parts by weight of xanthan gum. The content of carbohydrates is reduced, the addition of sugar molecules is reduced, sugar and starch form a package, absorption is blocked, the taste and quality of the made chiffon cake are not changed, and meanwhile the low GI or low GL level can be achieved.

1. The name of the product under this design: Noodle Mixer (TM‑1126). 2. Purpose of the product of this design: used for stirring flour, vegetables, fruits, egg white, cream, etc. 3. The design key point of this appearance design product lies in the shape. 4. The picture or photo that best illustrates the key points of the design: Design 1 Stereoscopic drawing 1. 5. Designate Design 1 as the base design.

The invention discloses giant salamander grease and application thereof in a blood fat reducing product. The giant salamander grease is obtained by adding papain into giant salamander tissues for enzymolysis and then adsorbing by using an egg white modified microsphere adsorbent. The giant salamander grease is refined by using the egg white modified microsphere adsorbent, and then the giant salamander grease is compounded with the dark tea extract, the hawthorn extract and the lotus leaf extract and processed into embedded particles, so that the water solubility of the giant salamander grease preparation can be improved, and the giant salamander grease preparation can be used as an oral preparation for reducing blood fat.

The invention discloses a processing method for preparing salt-reduced instant fish sausages by adding salted egg white powder, and belongs to the technical field of deep processing of aquatic products and high-value utilization of poultry egg byproducts. The preparation method comprises the following steps: chopping minced fillet, adding salted egg white powder and ice water, mixing and chopping to obtain minced fillet sol, filling the minced fillet sol into a casing, and performing two-stage heating gelation, high-temperature sterilization and cooling to obtain the instant fish sausage which can be stored for a long time at normal temperature. The quality of the instant fish sausage is remarkably improved by utilizing the salt content and the gel performance of the salted egg white. The method disclosed by the invention not only realizes high-value utilization of the salted egg white, but also reduces the treatment cost of the salted egg processing byproducts. And the adopted process route is compatible with the traditional fish sausage production, does not need major equipment transformation, is easy to realize industrial popularization, is beneficial to the healthy, convenient and diversified development of minced fish products, and conforms to the concept of pursuing healthy diet of consumers.

The invention relates to the technical field of shampoo products, in particular to an anti-hair loss shampoo composition for inhibiting hair breakage and scalp aging and a preparation method of the anti-hair loss shampoo composition. The shampoo composition is prepared from the following raw materials: a polygonum multiflorum extract, a ganoderma atrum extract, a black sesame extract, a ginseng extract, a ginger extract, an artemisia sieversiana extract, a radix sophorae flavescentis extract, collagen, hydrolyzed keratin, a humectant, an emollient, a surfactant, a thickener, a chelating agent, a pH regulator, a preservative and water. The composition prepared by the invention has excellent stability and cleaning effect, can effectively inhibit hair breakage and scalp aging, and also has an anti-hair loss effect.

The invention relates to the field of food seasonings, and discloses salad dressing containing dietary fibers and a preparation method of the salad dressing. The invention discloses salad dressing containing dietary fibers. The salad dressing is prepared from the following raw materials in parts by weight: 15-25 parts of egg white, 10-20 parts of yolk, 5-10 parts of vegetable oil, 18-24 parts of dietary fibers, 3-5 parts of a thickening agent, 2-4 parts of a sweetening agent, 3-5 parts of a flavoring agent, 0.03-0.06 part of a preservative and 30-40 parts of water. The dietary fiber consists of oat, konjac glucomannan and oligosaccharide in a weight ratio of (22-25): (1-2): (4.5-5.5); the preparation method comprises the following steps: whipping the egg white and the sweetening agent to prepare egg white cream; emulsifying egg yolk and vegetable oil to obtain an emulsion; preparing a mixture from the thickening agent, the flavoring agent, the preservative and the water; and emulsifying the emulsion, the protein cream, the dietary fibers and the mixture. The salad dressing prepared by the invention has relatively good taste and texture and good water-retaining property, and is not easy to layer and precipitate after being stored for a long time.

The utility model discloses an egg liquid recycling and eggshell crushing all-in-one machine which comprises a conveying pipe, an egg liquid recycling tank, a driving device, an auger, a crushing assembly, an egg liquid collecting barrel and an eggshell collecting barrel. The conveying pipe is obliquely arranged, and the starting end is lower than the tail end; the egg liquid recovery tank is arranged at the lower end of the conveying pipe; the auger is arranged in the conveying pipe and is connected with the driving device; the crushing assembly is in butt joint with the tail end of the conveying pipe. The egg liquid collecting barrel is in butt joint with the liquid outlet end of the egg liquid recycling tank; the eggshell collecting barrel is in butt joint with the shell outlet end of the crushing assembly. Residual egg liquid on the eggshell can drop into the egg liquid recovery groove through the egg liquid recovery hole and fall into the egg liquid collection barrel when the auger pushes the eggshell; eggshells can be crushed by the crushing assembly and fall into the eggshell collecting barrel; by means of the structure, egg liquid recycling and eggshell crushing can be achieved, the utilization rate of the egg liquid is increased, the eggshell crushing efficiency is improved, and the use requirement is met.

The invention relates to the field of food curing, and particularly discloses flowing-core and soft-yolk quail eggs and a curing method thereof. The invention relates to a free-core soft-yolk quail egg curing method, which is applied to industrial production, and comprises the following steps: putting quail eggs into water or steam at 89-99 DEG C, and heating for the first time; putting the quail eggs in water at 0-25 DEG C for primary cooling; the quail eggs are placed in water or steam at 89-99 DEG C to be heated for the second time; placing the quail eggs in water at 0-25 DEG C for secondary cooling; the quail eggs are placed in water or steam at 89-99 DEG C to be heated for the third time; putting the quail eggs in water at 0-25 DEG C for third cooling; the flowing core ratio of the obtained soft yolk quail eggs is 30%-70%. According to the flowing-core soft-yolk quail eggs and the curing method thereof, through three times of heating and three times of cooling, complete curing of soft-yolk egg white is guaranteed, the subsequent shelling rate is ensured, meanwhile, the soft-yolk proportion of the yolk reaches 85% or above, the proportion of flowing cores in the soft-yolk reaches 30%-70%, and industrial batch production is achieved.

The invention discloses a fresh-keeping process for shrimp cakes rich in astaxanthin, and relates to the technical field of food processing, and the specific process steps are as follows: step one, raw material preparation: step a, shrimp meat paste preparation: selecting a fresh shrimp meat raw material rich in astaxanthin, cleaning and removing impurities of shrimp meat, mincing the treated shrimp meat, and adding the minced shrimp meat into a dough; then adding the egg white liquid, the flour, the corn starch and the seasoning, and uniformly mixing together; step b, preparing seafood soup-stock blasting beads: mixing water, shrimp shells, dried scallops, carrots, salt and cooking wine together, boiling, separating soup from residues to obtain soup-stock, adding sodium alginate into the soup-stock, and dropwise adding a calcium carbonate solution to solidify and shape the soup-stock to prepare the seafood soup-stock blasting beads; step 2, making the shrimp cake: uniformly mixing the shrimp meat paste with the seafood soup-stock blasting beads, and then performing compression molding on the stuffing by adopting a specific mold, so as to obtain a shrimp cake primary product; the seafood soup-stock blasting beads are used, so that the shrimp cake is rich in nutrition and rich in taste.

The invention discloses phospholipid-rich egg yolk polypeptide powder as well as a preparation method and application thereof, and belongs to the technical field of food processing and medical health care. The preparation method of the phospholipid-rich egg yolk polypeptide powder specifically comprises the following steps: beating a fresh egg to separate egg yolk, adding water to dilute, adjusting the pH value to 5.0-6.0, centrifuging, and taking a precipitated phase; adding water to dilute the precipitate, adjusting the pH value to 7.0-9.0, and centrifuging to obtain a slurry phase supernatant; adding neutral protease into the pulp phase supernatant, and carrying out an enzymolysis reaction; after the reaction, concentrating, drying, freezing and crushing; placing the crushed material in a supercritical carbon dioxide extraction device for deoiling, and after deoiling, mechanically crushing and screening to obtain phospholipid-rich egg yolk polypeptide powder; the phospholipid-rich egg yolk polypeptide powder has relatively high dispersibility and stability, also has relatively high activity, has a very good promotion effect in improvement of a cognitive function, shows huge application potential in the technical fields of functional foods, health care products and medicines, and has extremely wide market prospects.

The invention belongs to the technical field of traditional Chinese medicines, mainly relates to a preparation method of a traditional Chinese medicine composition, and particularly relates to a traditional Chinese medicine composition, a preparation method and application of the traditional Chinese medicine composition in hair loss preventing, dandruff removing and itching relieving shampoo. The traditional Chinese medicine composition is obtained by fermenting a traditional Chinese medicine mixture. The traditional Chinese medicine mixture comprises the following components in parts by weight: 40-60 parts of polygonum multiflorum, 15-25 parts of ginseng, 25-35 parts of poria cocos, 10-20 parts of mint and 50-60 parts of egg white; in the method, a compound strain is selected for fermentation, and the compound strain comprises lactobacillus acidophilus CICC-6082 and lactobacillus crispatus CICC-25191. The traditional Chinese medicine composition has the efficacy of preventing alopecia and also has the efficacy of removing dandruff, relieving itching and resisting allergy.

The invention relates to the technical field of poultry egg product processing, and discloses a preparation method of high-whipping-property egg white powder, which comprises the following steps: step 1, breaking shells of fresh eggs, separating egg white from yolk, and removing bottom umbilical cord substances in the egg white to obtain egg white liquid; 2, adding hydrochloric acid to adjust the pH value of the egg white liquid, controlling the temperature and the stirring rotating speed, and adding a lactobacillus plantarum liquid for fermentation and desugaring; and step 3, after fermentation and desugaring, raising the temperature to 60 DEG C, keeping the temperature for 30 minutes, and carrying out pasteurization treatment. Step 4, performing low-temperature spray drying treatment after pasteurization to obtain a high-water-content egg white powder crude product; and 5, carrying out vacuum microwave drying treatment on the egg white powder crude product to obtain an egg white powder finished product. The preparation method has the advantages that the foaming capacity of egg liquid is obviously improved, a low-temperature spray drying technology is adopted, and the denaturation influence of high temperature on egg white protein molecules is avoided, so that the high foamability of egg white is reserved.

The invention relates to the technical field of food processing, and particularly discloses whole-grain bread premixed flour and a preparation method thereof. The bread premixed flour is mainly prepared from the following raw materials in parts by weight: 59-71 parts of wheat flour, 5-15 parts of oat flour, 3-7 parts of rye flour, 3-7 parts of quinoa flour, 5-15 parts of corn flour, 3-7 parts of sorghum flour, 1-3 parts of table salt, 3-7 parts of egg white powder, 3-7 parts of pea fibers, 2-4 parts of ascorbic acid, 0.05-0.15 part of an edible emulsifier, 0.01-0.03 part of a natural preservative and 5-15 parts of water. According to the bread premixed flour, through mutual cooperation of the raw materials, the whole-grain bread is rich in nutrition, has the advantages of being high in specific volume and low in hardness, meanwhile, the texture is uniform, soft and fluffy, the taste is soft and delicious, the quality of the whole-grain bread is improved, and the market requirement is met.

The present invention relates to a solid nutraceutical composition for the prevention and treatment of cognitive disorders, consisting of an emulsion and a mixture of seed and oil, all of which are naturally derived. The emulsion contains plukenetia volubilis oil; an extract of plant origin, such as turmeric, pepper or cocoa; an emulsifier selected from lecithin, saponaria or maguey extract, or egg white; the sweetening agent is selected from fructo-oligosaccharide, stevia rebaudiana or maguey extract, Italian bee honey and cane sugar; and air is contained. Seeds and oil include pumpkin seeds and plukenetia volubilis oil. Other ingredients selected from cocoa powder, coconut oil, fruit or seed mass, natural juice and protein are also added. Thus, the nutraceutical comprises 3 to 5 sources of fatty acids, phytosterols and triacylglycerol, 2 to 8 sources of antioxidants, up to 3 sources of hypoglycemic agents, and up to 4 sources of anti-cholesterol and anti-inflammatory compounds. In addition, the nutritional health-care product also contains proteins, vitamins, macroelements, microelements and substances for promoting chewing and swallowing of subjects and patients suffering from cognitive impairment. The nutritional health-care product is suitable for preventing and treating Alzheimer's disease; mental, behavioral and developmental disorders, including depression; neurological, digestive, immune, endocrine and circulatory disorders; cardiovascular, cerebrovascular, infectious, parasitic, neoplastic and blood diseases; fatigue, fatigue and malnutrition.

The invention discloses egg white protein peptide calcium oral liquid as well as a preparation method and application thereof, and relates to the field of calcium supplement products. The oral liquid comprises the following components in parts by weight: 30-50 parts of egg white protein peptide powder; 100 to 140 parts of calcium lactate; 20 to 35 parts of calcium gluconate; 100 to 140 parts of a sweetening agent; 1 to 3 parts of citric acid; 1 to 3 parts of essence; and 600 to 700 parts of water. The egg white peptide is chelated with calcium lactate and calcium gluconate to form a peptide-calcium chelate, the solubility is high, the solubility can be kept stable even after high-temperature sterilization treatment, suspended solids or precipitates are not separated out, the concentration of calcium dissolved in the solution is effectively increased, and the oral liquid is pure in sweet taste, rich in fragrance, high in palatability and suitable for large-scale production. The calcium element can be quickly supplemented by consumers.

The invention discloses a trichoderma reesei engineering bacterium for secreting and expressing egg white lysozyme and a construction method of the trichoderma reesei engineering bacterium, and belongs to the field of molecular biology and biotechnology. The invention firstly provides an egg white lysozyme mutant, and the amino acid sequence of the egg white lysozyme mutant is shown as any one of SEQ ID NO.2-4. The construction method of the trichoderma reesei engineering bacterium for secreting and expressing the egg white lysozyme comprises the following steps: by taking trichoderma reesei as a starting strain, transforming an expression module into the trichoderma reesei to construct the trichoderma reesei engineering bacterium; the expression module comprises a promoter, a secretory peptide gene, an egg white lysozyme gene and a terminator which are connected in sequence. The coding gene of the egg white lysozyme is transformed into a trichoderma reesei genome, so that a trichoderma reesei engineering strain for secreting and expressing the egg white lysozyme is successfully constructed. Meanwhile, different egg white lysozyme variants can bring different effects, and when the trichoderma reesei RUT-C30 is used as an original strain, the effect is superior to that of QM6a.

The invention provides low-GI healthy hulless oat premixed dumpling flour without starch-containing wheat flour and a preparation method of the low-GI healthy hulless oat premixed dumpling flour, and belongs to the technical field of food processing. According to the premixed flour, hulless oat flour is used as a main material, buckwheat flour, soybean meal, sesame powder, multiple kinds of protein (soybean protein, vital gluten and egg white protein) and konjaku flour, flaxseed powder, radix puerariae powder, semen cassiae powder and other natural ingredients are matched, and the boiled dumpling wrappers are prepared through the processes of scientific raw material matching, mixing and smashing, drying and the like. The technical problems that dumpling wrappers made of high-proportion hulless oat flour are difficult to form, are not resistant to boiling and are not formed when the wrappers are broken during boiling under the condition that wheat flour containing starch, edible gum and the like are not added are solved, and the formability, the chewiness, the elasticity and the ductility of the dumpling wrappers are remarkably improved. The product has the characteristic of low glycemic content and good processability, and is suitable for diabetics and healthy diet demanders.

The invention discloses lysozyme condensed microdroplets as well as a preparation method and application thereof. The lysozyme condensed microdroplet comprises egg white source lysozyme, food protein, edible inorganic salt and water, wherein the food protein comprises at least one of beta-conglycinin and beta-lactoglobulin. The preparation method of the lysozyme condensed microdroplet comprises the following steps: 1) preparing an egg white source lysozyme dispersion liquid and a food protein dispersion liquid; and 2) mixing the two dispersion liquids, and stirring until liquid-liquid phase separation occurs. The lysozyme condensed microdroplet is good in thermodynamic stability and long-term storage stability, the lysozyme is high in mobility in the condensed microdroplet and high in accessibility to a substrate, has long-acting antibacterial and preservative effects, is suitable for being used as a food additive, and is simple in preparation method, green and environment-friendly in process, wide in raw material source, low in production cost, low in energy consumption and suitable for industrial production. The method is suitable for large-scale industrial production and application.