466 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.

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, 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 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).

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 application discloses application of hen egg white lysozyme (HEL) in relieving chronic pain, and experiment results show that HEL significantly and selectively relieves inflammatory pain, neuropathic pain and static mechanical allodynia induced by chemotherapy pain. Meanwhile, experiments show that HEL causes the expression of a mechanical sensitivity ion channel TACAN in the PRKN / TACAN pathway on the cell membrane to be reduced by up-regulating the expression of PRKN protein of primary sensory neurons in the dorsal root ganglion, thereby significantly inhibiting static mechanical allodynia. The application firstly finds that HEL has the effect of relieving static mechanical allodynia and a deep mechanism, and the source of HEL is non-toxic and safe, and has potential application value in preparation of medicines for preventing, treating and relieving chronic pain, and has great clinical significance.

The invention discloses a resistant biscuit and a preparation method thereof, and belongs to the technical field of health-care food, and the resistant biscuit is prepared from the following raw materials: raw material powder, butter, egg white, a sweetening agent and edible salt; the raw material powder consists of the following raw materials: high-amylose resistant starch, cooked soybean meal, vital gluten, pumpkin powder, quinoa flour, dietary fibers, baking powder and an adhesive. According to the resistant biscuit provided by the invention, by reasonably determining the proportion of the raw materials in the biscuit and the types of the high-amylose resistant starch, the sweetening agent, the dietary fiber and the adhesive, the dough strength is increased, the dough is more easily clustered, the ductility and the water binding capacity are improved, and the dough is moderate in hardness. The prepared biscuits are complete in appearance, porous in section structure, fine and uniform, fine and smooth in mouth feel and free of granular sensation; moreover, the biscuit has the characteristics of slow sugar rise and high satiety, and can meet the requirements of people with blood sugar control on biscuit products.

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.

The invention discloses a Pickering emulsion stabilized by full-component egg white protein-EGCG (epigallocatechin gallate) as well as a preparation method and application of the Pickering emulsion, and belongs to the field of functional carrier emulsion preparation. The full-component egg white protein-EGCG composite stabilizer is formed by compounding a cooked egg white protein microparticle solution and an EGCG solution through pH regulation and control, the full-component egg white protein-EGCG composite stabilizer can be used for well stabilizing a Pickering emulsion and loading bioactive substances; the prepared Pickering emulsion with the stable astaxanthin-loaded full-component egg white protein-EGCG compound has relatively strong self-supporting property, relatively high encapsulation efficiency, excellent rheological property, moisture distribution property and biologically active substance slow release property, can be used as a 3D printing material, and has good 3D printing stability and accuracy.

The present invention relates to a method of preparing a microbial cell product, the method comprising: providing an aqueous suspension comprising microbial cells; subjecting said suspension to mechanical cell dissociation at a temperature in the range of 15 DEG C to 35 DEG C, preferably at a pH in the range of 9 to 11, to obtain an aqueous suspension comprising dissociated microbial cells; separating the suspension to provide an extract rich in small cell debris and an extract rich in large cell debris; and combining at least a portion of the extracts to provide the microbial cell product. The invention further relates to a microbial cell product obtained or obtainable by said method. The invention further relates to the use of said products in food products, for example as a replacement for egg white; in animal food; and / or use in cosmetic formulations.

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.