603 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 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 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.

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 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 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 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 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 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.

The invention relates to the technical field of food processing, in particular to a processing method of minced fillet gel. According to the processing method of the surimi gel provided by the invention, the efficient embedding and targeted delivery of the blueberry anthocyanin are realized by adding the self-made active emulsion of the ovalbumin-chitosan loaded blueberry anthocyanin and by virtue of pH gradient regulation and the synergistic effect of protein-polysaccharide; meanwhile, an ultrasonic treatment technology and a pulsed electric field physical processing technology are combined to improve the quality of the minced fillet gel, so that the problems of poor water binding capacity, loose gel network, non-uniform pore size distribution of the gel network and the like in the traditional minced fillet processing technology are solved. The surimi gel prepared by the method has the advantages of high water binding capacity, moderate hardness and elasticity, uniform pore size distribution of a gel network, strong deformation resistance of the gel network and high quality stability, and is suitable for industrial production of high-quality surimi products.

1. The name of the design product: Chef machine (SM1578-7A). 2. The use of the design product: used for making flour, stirring vegetables, fruits, egg white, etc. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view 1.

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 invention discloses a preparation method and application of fat replacement type single cream based on double-protein high-internal-phase Pickering emulsion, and belongs to the technical field of food processing.The preparation method comprises the following steps that egg white protein and vegetable protein are dissolved in deionized water, stirred to be uniform and fully hydrated, and a double-protein composite solution is obtained; mixing the oil phase with the double-protein composite solution, and carrying out high-speed shearing, so as to obtain a high-internal-phase Pickering emulsion; the preparation method comprises the following steps: heating and melting solid fat, replacing part of the solid fat with the high-internal-phase Pickering emulsion, uniformly mixing the high-internal-phase Pickering emulsion with an additive, adding a water phase, carrying out high-speed shearing, homogenizing and pre-emulsifying, and then carrying out high-pressure homogenizing, aging, quick-freezing and unfreezing to obtain the high-internal-phase Pickering emulsion. According to the fat replacement type single cream based on the double-protein high-internal-phase Pickering emulsion, the fat content is effectively reduced by 10%-30%, meanwhile, the whipping time is short, the whipping lines are clear, and new technical guidance is provided for the low-fat healthy whipping single cream processing industry.

The application relates to a yolk extraction device and a preparation method of egg yolk antibody. The extraction device comprises a workbench, a first linear module arranged on the workbench, a placing hole arranged on the first linear module, a pressing module arranged on the workbench and located above the first linear module, a lifting platform arranged on the workbench and located directly below the pressing module, an extraction shaft fixed at a first end of the lifting platform, a drill arranged on a second end of the extraction shaft and rotationally connected with the extraction shaft, a driving motor group arranged on the lifting platform, and two suction modules arranged on the lifting platform. The yolk extraction device and the preparation method of egg yolk antibody can directly extract egg white and egg yolk in the egg shell, so as to reduce the risk of contamination of the egg yolk liquid.

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 application discloses a preparation method of heat-resistant and anti-aggregation egg white protein microgel particles, which comprises the following steps: 1) adjusting the pH of separated egg white to neutral by acid water, stirring, centrifuging, and collecting supernatant; 2) diluting the collected supernatant to an egg white protein solution with a protein concentration of 1-5% by water, then adding an anionic polysaccharide solution with a concentration of 1-3%, and heating at 70-100 DEG C for 10-60 minutes to realize phase separation, and obtaining an egg white protein microgel suspension after cooling; and 3) centrifuging the microgel suspension and cleaning with water to obtain egg white protein microgel particles. The egg white protein particles are prepared by using the heat treatment-protein polysaccharide phase separation method, which is beneficial to preventing the re-aggregation of the egg white protein particles under high-temperature conditions, and has a better application prospect in the preparation of egg white protein beverages.

The present invention provides highly effective and safe means capable of preventing or treating an egg allergy in infants. An oral immunotolerance agent or a food composition for preventing or treating an egg allergy according to the present invention contains a degraded product of heat-denatured egg white with an aspartic protease (e.g. pepsin) or a metal protease (e.g. thermolysin).