306 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.

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 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 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.

This invention discloses a composite method for improving the floating property of egg drop soup in freeze-dried egg drop soup, belonging to the field of food processing technology. This method solves the problems of egg drop settling and uneven dispersion after brewing in existing freeze-dried egg drop soups through the synergistic effect of egg liquid pretreatment, composite colloid addition, egg drop-soup pre-cooking, and integrated freeze-drying process optimization (including partition heating temperature control). Simultaneously, it achieves integrated freeze-drying of the egg drop and soup base. Freeze-dried egg drop soup treated by this method, when brewed in hot water at 85-95℃, exhibits an egg drop floating rate of over 90%, with high integration of the egg drop and soup base, maintaining good taste and appearance, significantly improving the product's eating experience and market competitiveness.

A process 100 for the decontamination and microbiological stabilisation of liquid egg white stored at room temperature, comprising the operating steps of: preparing the egg white in a liquid state; carrying out a first thermal treatment 110 by carrying out a first and a second sub-step for heating to specific temperature ranges and for specific time intervals in order to eliminate part of the microorganisms present in the egg white and activate any spores present; incubating 130 the egg white at a pre-established temperature and for a specific incubation time interval for the germination of any spores present; carrying out a second thermal treatment 140 on the egg white equivalent to the first to eliminate the spore-derived bacteria; carrying out an isothermal treatment 160 of the egg white to eliminate the bacteria present in the egg white that were not eliminated by the second thermal treatment; carrying out a third thermal treatment 170 similar to the aforesaid first and second thermal treatment in order to eliminate the bacteria present in the egg white that were not eliminated by said first and second thermal treatments.

This invention discloses an egg liquid stirring device, including a support frame, a stirring tank installed inside the support frame, a drive assembly at the top of the stirring tank, and a stirring component at the center inside the stirring tank. The stirring component is connected to the drive assembly. A separation plate is installed inside the stirring tank and is sleeved around the stirring component. A mounting ring is fixedly installed around the periphery of the separation plate, and a collection box is installed on the mounting ring. The mounting ring slides against the inner wall of the stirring tank. In use, the egg liquid is quickly dispersed through the separation plate, mounting ring, and collection box. Because the egg liquid is dispersed by the sieve holes on the separation plate, it effectively separates eggshells and other impurities present in the egg liquid, avoiding the problem that eggshells are crushed and mixed with the egg liquid during subsequent stirring, affecting the quality of the egg liquid, and that crushed eggshells are not easy to filter.

The invention discloses antibacterial mouthwash as well as a preparation method and application thereof, and belongs to the technical field of daily chemical products. According to the invention, egg white lysozyme, ferulic acid and grape seed procyanidine are taken as core components, and the mouthwash with an efficient bacteriostatic effect is developed. And the antibacterial rates of streptococcus mutans and porphyromonas gingivalis are 96.88% and 96.30% respectively. Researches show that bacterial biofilms can be destroyed by using the mouthwash, and the biofilm quantity is reduced by 53.7% after the bacterial biofilms are treated for 24 hours; extracellular polysaccharide is inhibited, the content of water-insoluble glucan is reduced by 62.3%, and synthesis of a key cariogenic matrix is hindered; the acid production capacity is regulated and controlled, the pH change of 24-hour culture is only 1.50, and xylitol competitively inhibits glycolysis and cooperates with ferulic acid to block bacterial metabolism. The mouthwash prepared by the invention avoids the problem of enzyme activity inhibition of the ionic surfactant of the traditional mouthwash, takes effect more quickly, and provides a basis for developing natural, safe and efficient functional mouthwash.

The utility model relates to the field of food processing equipment, in particular to an egg yolk separating device for moon cake stuffing processing. The egg white separating device comprises a supporting frame, a shaking motor, a centrifugal rotating shaft, a strip-shaped frame, a rotating shaft rod, an egg white conveying plate, a separating plate, through holes, fan-shaped teeth and a force unloading gear. A shaking motor is fixedly arranged at the bottom of the supporting frame and obliquely erected on the supporting frame, the output end of the shaking motor is in transmission connection with the centrifugal rotating shaft, the eccentric end of the centrifugal rotating shaft is sleeved with the bottom end of a strip-shaped frame, the top end of the strip-shaped frame is sleeved with a rotating shaft rod, and the rotating shaft rod axially penetrates through reinforcing ribs on the periphery of the egg white conveying plate; the egg white conveying plate is obliquely arranged, the cross section of the egg white conveying plate is in a circular arc shape, the separating plate is placed on the inner wall of the egg white conveying plate, the separating plate and the egg white conveying plate are connected in a penetrating mode through bolts, and a gap is formed between the separating plate and the egg white conveying plate.

The invention discloses low-digestibility animal protein-wheat flour composite noodles and a preparation method thereof, and belongs to the technical field of food processing. Wheat flour and exogenous animal protein are used as main raw materials, whey protein isolate, silkworm pupa protein, egg white protein and fish protein are selected, and the addition amount is 15% of the mass of the wheat flour. Through multi-index comprehensive screening, the silkworm pupa protein and whey protein isolate have better market development potential. By utilizing the synergistic effect of the exogenous animal protein and the wheat starch, the content of fast digestible starch (RDS) of the noodles can be remarkably reduced, the ratio of slow digestible starch (SDS) to resistant starch (RS) is increased, and the GI value of the noodles is lower than 70; meanwhile, cooking and texture characteristics are optimized, the cooking loss rate is smaller than or equal to 8%, and the breaking rate is smaller than or equal to 0.3%. The noodles have the characteristics of low glycemic content and high-quality eating taste, are balanced in nutrition, are suitable for diabetics to eat, can also be used as daily staple food of healthy people, and are simple and convenient in preparation process, easy to industrially produce and wide in market application prospect.

The utility model relates to the field of egg processing, in particular to an egg liquid and egg shell separating device. The technical problems that an existing device cannot conveniently crush multiple eggs at the same time, the separation efficiency is low, residual egg liquid on egg shells cannot be conveniently recycled, and the loss rate is high during separation are solved. An egg liquid and egg shell separating device comprises a bottom frame, an egg white collecting barrel is fixedly connected to the bottom frame, the egg white collecting barrel is open, an egg yolk collecting barrel is fixedly connected to the bottom frame, the egg yolk collecting barrel is open, and a motor is fixedly connected to the bottom frame. A motor drives one rotating shaft to rotate, one rotating shaft drives a driving wheel to rotate, the driving wheel drives a conveying belt to rotate, the conveying belt drives a placing frame to rotate, the placing frame drives eggs to move, the eggs make contact with an extrusion plate, the extrusion plate extrudes the eggs downwards, egg shells can be crushed under pressure, and the multiple eggs can be crushed conveniently at the same time; the separation efficiency is improved.

The invention relates to the field of food processing, in particular to a batch production process of high-quality butter cakes. The preparation method comprises the following steps: 1) weighing pastry flour, cornstarch A, hydroxypropyl starch, baking powder and essence, and uniformly mixing to obtain a yolk premix A; weighing water, corn oil, carotene and sorbitol, and uniformly mixing to obtain a yolk premix B; (2) mixing the yolk premix B with butter, heating until the butter is melted, and keeping the temperature at 90 DEG C or higher; (2) transferring to an egg yolk stirring cylinder at the temperature of less than or equal to 80 DEG C, stirring and adding the egg yolk premix A, uniformly stirring, then adding the egg yolk liquid and the whole egg liquid, uniformly stirring, and controlling the time of the whole process in the step (2) to be less than or equal to 20 minutes to obtain a butter egg yolk material; 3) stirring the butter egg yolk material and the egg white premix, and injecting the mixture into a plurality of cake molds to obtain a plurality of butter cake blanks, and 4) baking and post-processing the butter cake blanks to obtain the butter cake.

This invention relates to the field of electrochemical energy storage technology, and discloses a method for preparing N-doped porous carbon materials based on attapulgite and their application in supercapacitors. The steps include: mixing recycled egg white and waste cooking oil evenly, adding attapulgite clay, stirring evenly, and letting stand; then heating and carbonizing under nitrogen protection to obtain a black powder; mixing the black powder with NaOH solution, heating, filtering, washing with water, and drying to obtain an alkaline-etched carbon material; placing the alkaline-etched carbon material in the dilute HF solution, filtering, washing with water, and drying to obtain an N-doped porous carbon material. This invention utilizes attapulgite crystals as a porous material template, waste cooking oil and recycled egg white as carbon and nitrogen sources, and prepares N-doped porous carbon materials through carbonization-alkaline-acid combined etching after mixing the three. When used in supercapacitors, it exhibits excellent specific capacitance and has the advantages of low cost, simple preparation method, and environmental friendliness.

The invention relates to the technical field of food processing, in particular to yellow croaker fish balls as well as a preparation method and application thereof. The yellow croaker fish balls disclosed by the invention are prepared from the following components in parts by mass: 600 to 650 parts of yellow croaker meat, 200 to 250 parts of scallion and ginger water, 12 to 20 parts of table salt, 0.9 to 1.3 parts of monosodium glutamate, 0.6 to 0.9 part of white granulated sugar, 60 to 82.3 parts of egg white, 33.5 to 60 parts of corn starch, 1.05 to 1.4 parts of pepper powder and 0.45 to 0.7 part of a compound water retention agent. The yellow croaker fish balls prepared by the preparation method in parts by mass are better in moisture content and texture, and the taste is greatly improved. And a basis is provided for development of yellow croaker health-care food.

The invention belongs to the field of rose-sell purple tea fine dried noodles, and particularly relates to rose-sell purple tea fine dried noodles and a preparation method thereof. Comprising the following raw materials in parts by weight: 60-70 parts of high-gluten wheat flour, 8-12 parts of purple-flower-shaped tea powder, 10-15 parts of tartary buckwheat flour, 5-8 parts of yam flour, 3-5 parts of egg white powder, 2-4 parts of konjac powder, 1-2 parts of a poria cocos extract, 0.5-1.5 parts of trehalose, 0.3-0.8 part of bamboo salt, 2-3 parts of radix puerariae powder, 1-2 parts of peony seed oil and 15-20 parts of water. According to the method, tea powder particles are mixed in a low-temperature dough kneading environment, in the matching mode, the tea powder particles are coated with grease, moisture and oxygen are effectively isolated, and subsequent low-temperature rolling and gradient drying processes are combined, so that the loss of heat-sensitive and easily-oxidized components such as tea polyphenol and theanine in the processing process is remarkably reduced, and the core functionality of a final product of the fine dried noodles is ensured.

1. The name of the design product: Chef machine (SM1578-4). 2. The use of the design product: The design product is used for kneading dough, beating egg white and stirring food, etc. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

The invention relates to the technical field of egg white processing devices, and discloses an egg white desalting and concentrating device which comprises a bottom plate, a mixing box is installed on one side of the upper portion of the bottom plate, a centrifugal filter is installed on one side of the mixing box through a first conveying pipe, and a first solution containing box is installed at the lower end of the centrifugal filter through a second conveying pipe; a first reverse osmosis filtering device is mounted at the lower end of the first solution placing box through a third conveying pipe, and a second reverse osmosis filtering device is mounted at the lower end of the first reverse osmosis filtering device through a fourth conveying pipe. According to the egg white desalting and concentrating device, egg white and mixed liquid are fed into a mixing barrel through a first feeding port and a second feeding port, a stirring rod is started, a leakage plate is driven to rotate under the meshing action of a first gear and a second gear, it is ensured that the mixed liquid is evenly discharged downwards, and it is ensured that the egg white and the mixed liquid are fully mixed; the subsequent desalting efficiency is improved.

The present invention relates to a method for manufacturing a corn hot dog using vegan sausage, and to a technology that enhances flavor and texture through corn sugaring treatment and provides a healthy hot dog using vegan sausage. The present invention is characterized by comprising: a corn-soaking preparation step (S10) in which corn is boiled in boiling water, rinsed with cold water, and immersed in a mixture of sugar, salt, and purified water for refrigerated storage; a vegan sausage preparation step (S20) in which a vegan sausage is skewered; a batter preparation step (S30) in which a batter is prepared by mixing a mix for glutinous rice hot dogs, a corn base, egg white, and purified water; a hot dog molding step (S40) in which the batter is applied to the vegan sausage, the moisture from the corn-soaking is removed, and the corn is pressed onto the batter to integrate the dough and the corn; a high-temperature cooking step (S50) in which the molded hot dog is fried in oil preheated to 155~165℃ to cook; and a frozen storage step (S60) in which the fried hot dog is rapidly frozen, packaged, and frozen for storage.

The invention belongs to the technical field of food processing, and discloses a low-GI protein bar and a preparation method thereof. The low-GI protein bar comprises the following raw materials in parts by mass: 32-48 parts of pretreated egg white liquid, 16-24 parts of whole wheat flour, 8-12 parts of oatmeal, 5.5-8.5 parts of bamboo shoot dietary fibers, 1.5-2.5 parts of chia seeds, 7-11 parts of date palm paste, 4.5-7.5 parts of a sweetening agent and 11-17 parts of auxiliary materials, wherein a preparation method of the pretreated egg white liquid comprises the following steps: adding an acid solution into the egg white liquid to adjust the pH value to 6.5-7, and then carrying out protease enzymolysis treatment. The method effectively solves the problems that a traditional protein bar with egg white as a core protein source is obvious in fishy smell, dry, hard and rough in texture, prone to cracking and scaling in appearance and the like, and the prepared low-GI protein bar is excellent in overall sensory quality and has the nutritional characteristics of being high in protein, high in fiber and low in GI.

1. Name of the product in this design: Multifunctional Egg Beater (Linear). 2. Purpose of this product design: It is an egg-beating tool that integrates the functions of stirring eggs, separating egg whites, and using a spatula. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The application discloses a kind of whipped cream cheese for decorating and preparation method thereof, the whipped cream cheese for decorating of the application includes the following weight parts of raw materials: fresh cream cheese 51-55 parts, egg white powder 1.5-7 parts, milk mineral salt 0.3-1 part, oligomeric isomalt 1-5 parts, fructooligosaccharide 1-5 parts, momordica grosvenori sweet 0.005-0.1 part, inulin 0.2-2 parts, arabinoxylan 0.005-1 part, peach gum 0.005-0.1% part, beta-1,3 glucan 0.1-2 parts, tripartite gum 0.1-5 parts, gellan gum 0.01-2 parts, physical starch 1-3 parts, locust bean gum 0.1-1 part.The preparation method of the application is used for preparing the aforementioned cheese, the application reduces 50-80% of the fat content of conventional cream, and contains certain prebiotic nutritional properties, while increasing the rich cheese aroma compared with conventional cream on the market.By specific formula, the decorating performance of cheese is realized, so that decorating product can maintain more than 1 hour without collapse.

This invention belongs to the field of egg product preparation technology, specifically relating to a pre-prepared salted duck egg, salted duck eggs, and a rapid pickling method. The rapid pickling method for salted duck eggs includes: (1) pre-treating duck eggs by immersing them in an organic acid solution; (2) immersing the pre-treated duck eggs in a pickling solution and pickling them using a vacuum pulsation method to obtain the pre-prepared salted duck egg; wherein, the vacuum pulsation method is: the vacuum degree of the pickling system is periodically alternating between high vacuum degree and low vacuum degree, the high vacuum degree is not higher than -0.08MPa, and the low vacuum degree is not lower than -0.05MPa. This invention, through vacuum pulsation technology combined with organic acid pre-treatment, achieves an oil yield of 66.5% in salted duck egg yolks and a salt content of 7.8% in egg whites within 20 days, and enriches DHA to 1434.2mg / kg and EPA to 78.0mg / kg, realizing a synergistic effect of shortening the pickling cycle and improving product quality.

The application discloses an alumina carrier with a core-shell structure and a preparation method thereof. The alumina carrier is a three-layer spherical structure of "eggshell-egg white-egg yolk", the "eggshell" layer is a flaky alumina grain aggregate, and the "egg white" and "egg yolk" layers are mixed phases of the flaky alumina grain aggregate and the granular alumina aggregate. The preparation method of the alumina carrier is as follows: (1) preparing flaky pseudo-boehmite P1; (2) mixing pseudo-boehmite P2 and P1 to obtain a mixture H1, and performing ball rolling forming to obtain a spherical precursor S1; (3) mixing P2 and P1 to obtain a mixture H2, and then mixing S1 and H2 to perform ball rolling forming to obtain a spherical precursor S2; and (4) mixing P1 and S2, performing ball rolling forming, and then drying and calcining to obtain the alumina carrier. The alumina carrier has a gradient distribution of macropore content and pore size in the "eggshell-egg white-egg yolk" structure, and the alumina carrier is suitable for a high-metal-content heavy residual oil hydroprocessing process.

The invention discloses oleogel based on egg white protein, preparation of the oleogel and application of the oleogel in improving the gel strength of Peru squid surimi. The self-prepared egg white powder oleogel is added into the squid surimi as a fat analogue. Experiments prove that the squid surimi gel is beneficial to promoting the network structure of the surimi gel, so that the hardness of the surimi gel is increased, the water holding capacity is improved, the total concentration of flavor compounds is increased, the proportions of alcohols and aldehydes are reduced, and hydrocarbon and aromatic compounds are increased. The application of the oil gel as a fat substitute in the minced fillet gel has great potential. And healthy, low-fat and flavor-enhanced surimi gel products can be developed in the future.

The application belongs to the technical field of food processing, and more particularly relates to a method for preparing a milk-like instant egg white beverage by using a composite enzyme preparation. The method comprises the following steps: adding a composite enzyme preparation into egg white liquid, performing enzymatic hydrolysis treatment, adding a sweetening agent, an acidity regulator and a stabilizer after enzyme inactivation, uniformly mixing, obtaining a mixed liquid, performing homogenization treatment and ultra-high temperature instant sterilization treatment on the mixed liquid, and obtaining a milk-like instant egg white beverage; wherein the composite enzyme preparation comprises at least three of alkaline protease, papain, flavor protease and trypsin. The method of the application simplifies the production process, reduces energy consumption, and makes the product have excellent texture characteristics by directional enzymolysis of a specific composite enzyme preparation. The egg white protein content in the obtained product is greater than 90%, the product has a milk-like appearance, a delicate and smooth taste, and can be stored at room temperature for more than 6 months without separation or whey separation. The method of the application is simple in process, low in cost, excellent in product quality, and suitable for industrial production.

1. Name of the product in this design: Food processor (SM1511). 2. Intended use of this design: for making flour, mixing vegetables and fruits, beating egg whites, etc. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The utility model relates to a dairy cow dish structure for rotary stirring of a food processer. The dairy cow dish structure is characterized by comprising a connecting rod and a stirring piece arranged on the connecting rod, the stirring part is in a disc shape and is provided with a containing groove used for containing materials in an external food processor, the connecting rod is provided with a connector, and the connector is used for being connected with a driving part of an external food processor; the external driving part drives the stirring part to rotate and stir materials in the external cooking container through the connecting rod. According to the structure, egg white can generate stable upward vortexes and convection, so that whipped egg white bubbles are uniformly distributed, the stability is high, the structure is simple, and the cleaning is easy.

1. The name of the design product: egg beater (HM3006). 2. The use of the design product: the design product is used for making egg white and food stirring. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

To provide yolk sauce having moderately high viscosity and strong yolk feeling, and capable of imparting complicated taste peculiar to raw egg on rice when mixed with cooked rice.SOLUTION: The yolk sauce according to the present invention contains yolk and albumen, and has a sodium content of less than 0.3 wt%, an egg-derived protein content of 14 to 16 wt%, an egg-derived lipid content of 24 to 28 wt%, and a glycine content of 0.1 to 1.5 wt%, and has a viscosity of 50 to 300Pa·s after freezing and thawing.SELECTED DRAWING: Figure 1