656 results about "Fat content" patented technology

The invention belongs to the field of agricultural automation and intelligent equipment, and discloses a portable measuring method and device for pork intramuscular fat content. By screening the characteristic wave bands related to the fat content and selecting the corresponding narrow-band LEDs, the accuracy and effectiveness of the multispectral image are improved. And meanwhile, through multi-modal image fusion analysis, in combination with the RGB image, the black-and-white image and the multi-spectral image, the precision of target segmentation and content prediction is improved. And establishing an end-to-end content prediction model by adopting a mode of combining a CNN and an MLP network. Meanwhile, the FCNN network is used for processing the spectral data, the tedious spectral data preprocessing process is omitted, the advantages of the spectral data and the RGB image are fully played, and a new thought and method are provided for the field of spectral modeling. The technical scheme has the advantages of portability, high efficiency, accuracy and the like, provides powerful support for pork nutrition evaluation, and can provide reference for determination of the fat content of other livestock and poultry meat.

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 belongs to the technical field of molecular biotechnology and molecular markers, and particularly relates to an SNP (Single Nucleotide Polymorphism) site related to pig intramuscular fat content, a related molecular marker and application of the SNP site. The SNP site corresponds to the 151330919bp site of a No.6 chromosome of an international pig reference genome version 11.1, the polymorphism of a base of the site affects the intramuscular fat content of the pig, the related index of a TT genotype is greater than that of a pig individual with TG and GG genotypes, and the related index of the TG genotype is greater than that of a pig individual with GG genotype. According to the invention, a molecular breeding means is utilized to solve the problem of improving the character expression of the intramuscular fat content of the pig, and by optimizing the dominant alleles of the SNP, the frequency of the dominant alleles can be increased generation by generation, the intramuscular fat content of the pig can be improved, the pork quality can be improved, the genetic modification breeding of the pig can be accelerated, and the economic benefit of a pig farm can be improved.

The invention discloses a live pig slaughtering whole process management method and system based on a segmentation model, and relates to the technical field of live pig slaughtering management. Fat content and skeleton parameters are obtained through zoning measurement, a prediction result of meat distribution is constructed in combination with real-time environment data, the recognition accuracy and data stability are improved, cutting precision is guaranteed through structural precision in combination with production line capacity and equipment load information, serial numbers are subjected to iterative sorting optimization through a genetic algorithm, and the cutting efficiency is improved. Production line conflicts and resource waste are reduced, the adaptability and dynamic cooperation capability of the whole processing system are enhanced, the beat matching efficiency is improved through path continuity, the cutting deviation and error propagation are reduced, the segmentation sequence is adjusted in combination with equipment load change and conveying rhythm, and data-driven closed-loop management and control from posture recognition to cutting execution stages is achieved; and the precision management, the cutting consistency and the production flow robustness of the slaughter link are effectively improved.

The invention relates to the field of biological medicine, in particular to application of hispidulin in preparation of a lipid de novo synthesis inhibitor or a metabolism-related fatty liver disease treatment or prevention product. The hispidulin disclosed by the invention has a chemical structure as shown in a formula (I). The hispidulin in the invention reverses liver cell lipid droplet excessive infiltration induced by high-dose fructose in a dose-dependent manner; furthermore, the hispidulin dose-dependent ameliorating obesity signs in HFD-induced MAFLD model mice, including liver weight, body weight, blood lipid level, liver fat content, and insulin resistance, without significantly reducing food intake.

The invention belongs to the technical field of microbial fermentation, and particularly relates to a comprehensive utilization method of corn processing waste resources, which comprises the following steps: mixing corn steep liquor with calcium hydroxide, phytase and aspergillus oryzae SLY-M-15 leavening, carrying out enzymolysis, carrying out primary fermentation with corn bran, bacillus licheniformis, bacillus subtilis and saccharomyces cerevisiae, and carrying out secondary fermentation with corn bran, bacillus licheniformis, bacillus subtilis and saccharomyces cerevisiae; finally, lactobacillus fermentum and lactobacillus casei are inoculated for secondary fermentation, so that comprehensive utilization of the corn bran and the corn steep liquor is realized, and the contents of phytic acid, sulfite, zearalenone and vomitoxin are reduced; when the obtained third treatment product is applied to animal feed, the metabolism of mycotoxin can be influenced, and the content of zearalenone and vomitoxin can be reduced; further, the average daily gain can be improved, and the material-to-weight ratio is reduced; slaughtering performance can also be improved, for example, carcass weight, semi-eviscerating slaughtering rate and full eviscerating slaughtering rate are improved; the meat quality can be improved, such as the pH value is increased, the steaming loss is reduced, the shearing force is reduced, and the crude fat content is reduced.

The invention discloses a kind of eucommia leaf fermentation extract and its preparation method and application, and belongs to the technical field of microorganisms and feed additives. With eucommia leaf and wheat bran as substrates, by configuring a specific black aspergillus niger-trichoderma harzianum-saccharomyces cerevisiae complex bacterial liquid as a fermentation agent, a closed fermentation is carried out to make black aspergillus, trichoderma harzianum, and saccharomyces cerevisiae ferment to produce a large amount of cellulase, protease, lipase, amylase and glucosidase, etc., and then by pumping and circulating treatment, the cellulose, protein, starch, beta-glycan and other macromolecular substances in eucommia leaf are further enzymolyzed into protein oligopeptides, monosaccharides, and soluble oligosaccharides that are beneficial to livestock and poultry absorption. The eucommia leaf fermentation extract prepared by the present invention is used as a feed additive for beef cattle feeding, improves the daily weight gain and feed intake of beef cattle, and significantly reduces the feed-to-meat ratio, saves feed consumption, improves the protein content in meat, reduces the fat content, reduces energy, and improves meat quality.

The invention discloses a low-carbon freshwater fish feed added with fermented bamboo powder and application of the low-carbon freshwater fish feed, and belongs to the technical field of aquatic animal feeds. The low-carbon freshwater fish feed capable of reducing the fat rate of fish bodies and / or reducing nitrogen and phosphorus emission is prepared from the fermented bamboo powder, and the content of vitamins, enzymes and growth factors in the feed can be increased by adding the fermented bamboo powder, so that the freshwater fish bodies have good anti-pathogenic activity; the absorption and utilization of the freshwater fish on nutritional ingredients and fiber-rich ingredients in the feed are improved, so that the aim of reducing the emission of nitrogen and phosphorus is fulfilled; meanwhile, the fermented bamboo powder is used for partially replacing soybean meal in the freshwater fish feed, so that the dosage of feed raw materials such as the soybean meal is reduced, the intestinal health of the freshwater fish is improved, the muscle quality of the freshwater fish is improved, the earthy smell in muscles is reduced, the body type of the freshwater fish is also improved, and the fat content in abdominal muscles is reduced.

The invention discloses a method for removing fishy smell of minced fillet and improving gel characteristics based on an electric field effect and application of the method, and relates to the technical field of production of minced fillet products. Comprising the following steps: treating surimi rinsing wastewater by utilizing a low-voltage direct-current electric field to obtain rinsing recovery liquid; rinsing the fresh surimi by using the rinsing recovery liquid, and introducing nitrogen microbubbles in the rinsing process to make full contact with the surimi; and rinsing with clear water, and dehydrating to finish the treatment. According to the method disclosed by the invention, the rinsing recovery liquid treated by the electric field is selected and has a synergistic effect with the introduced nitrogen microbubbles, so that the myofibrillar protein content and the moisture content of the rinsed minced fillet are relatively high, and the fat content and fishy smell substances are obviously reduced; the gel strength of the final gel product reaches 493.03 g.cm and meets the 3A-grade surimi standard (the gel strength is greater than or equal to 400 g.cm), and the quality, color and flavor of the surimi gel are effectively improved; the method is simple to operate, high in efficiency and suitable for industrial production.

The invention belongs to the technical field of biological agents, and particularly relates to application of plant lactobacillus BD7807 in preparation of cheese. According to the cheese prepared by taking the plant lactobacillus BD7807 as a core fermentation strain, the quality and functional characteristics of the cheese are remarkably improved. In particular, the cheese exhibits a higher water binding capacity, a stronger acid producing ability, a lower pH value, a lower fat content, and a richer level of taste. The characteristics not only optimize the texture and flavor of the cheese, but also endow the cheese with higher nutritional value and health attribute. Therefore, the method has important practical significance in promoting the upgrading of cheese products and meeting the requirements of consumers on high-quality and functional dairy products, and shows a wide market application prospect.

The invention provides a health plan making method, a health plan making device and electronic equipment, which can be applied to the field of electronic equipment. In the technical scheme provided by the invention, the electronic equipment obtains a target weight reduction rate proportion of a user and a current body weight of the user, the target weight reduction rate proportion is a weight reduction rate proportion expected by the user, and the weight reduction rate proportion is a proportion of the body weight reduced in a first unit duration in the current body weight; determining the weight loss fat content corresponding to the target weight loss rate proportion, wherein the weight loss fat content is the proportion of the fat mass in the reduced body weight to the reduced body weight; and based on the weight loss fat content corresponding to the target weight loss rate ratio, the target weight loss rate ratio, the current body weight of the user, the fat calorie per unit weight and the lean body calorie per unit weight, determining a calorie gap of the user in the second unit time length, thereby providing a matched fat loss exercise plan for the user.

The invention discloses a satiety sugar-controlling fat-reducing composition and a preparation method and application thereof, the satiety sugar-controlling fat-reducing composition comprises hydrogel particles, a white kidney bean extract, a mulberry leaf extract, alpha-lipoic acid, L-carnitine, a lotus leaf extract, medium chain triglyceride, polyethylene glycol and sorbitol, and the composition is a tablet. The components are matched with one another to effectively adjust the leptin level, improve appetite, increase energy consumption, adjust the fat metabolism process, reduce fat accumulation, improve fat consumption, inhibit the activity of alpha-amylase, reduce the conversion of carbohydrates into fat, block heat and fat intake, promote gastrointestinal motility and enhance the immunity of the human body. The effects of remarkably reducing the fat content and the body weight are achieved.

The present disclosure relates to the field of palatabity. In particular, the present disclosure relates a palatable food composition for a companion animal including from about 11% to about 50%, by weight, of fat, wherein from about 1.5% to about 90%, by weight of the fat content, is butterfat.

The invention provides zero-fat low-sugar yoghourt and a preparation method thereof, the zero-fat low-sugar yoghourt comprises the following raw materials: skimmed milk, a fermentation inoculant, a sweetening agent and a protein product, the fat content of the skimmed milk is less than or equal to 0.3 g / 100mL, the protein content of the skimmed milk is greater than or equal to 6.0 g / 100mL, and the lactose content of the skimmed milk is less than or equal to 4.0 g / 100mL; the fermentation inoculant is composed of pichia kudriavzevii, lactobacillus helveticus and streptococcus thermophilus, and the ratio of the three strains is 2: 1: 5. According to the zero-fat low-sugar yoghourt disclosed by the invention, through selection of specific strains, good stability can be realized under the condition that a thickening agent and a stabilizing agent are not added, the product can be endowed with better oxidation resistance, human body metabolism improving efficacy and immunity regulating efficacy, and a green, clean and healthy yoghourt product is really obtained.

The invention provides a sparus latus meat quality detection method and system based on a hyperspectral imaging technology, and relates to the technical field of sparus latus meat quality detection.According to the sparus latus meat quality detection method and system, rich spectrum detail information is extracted through multi-scale wavelet transformation, a dynamic weight adjustment mechanism is supplemented, the key wave band recognition capability and the accuracy of spectral feature expression are enhanced, and the detection accuracy of sparus latus meat quality is improved. Irrelevant information interference is reduced, and high-precision mapping of hyperspectral data and meat quality indexes is realized; fat features serve as intermediary variables, a nonlinear mapping model is constructed in combination with multi-dimensional physical meat quality indexes, the internal relation between the fat content and the meat quality is scientifically revealed, and the biological rationality of meat quality evaluation is improved; meanwhile, a weighted scoring system of multi-dimensional meat quality indexes is integrated, a standardized meat quality grading standard is established, the industrial application requirement is met, and rapid, non-destructive and intelligent detection and grading of the meat quality of the sparus latus are achieved.

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.

The invention discloses a preparation technology of chickpea plant-based milk, and relates to the technical field of food processing. Comprising the following steps of cooking, crushing, homogenizing, first-time enzymolysis, pH adjustment, second-time enzymolysis, enzyme deactivation, filtering, ingredient blending, high-speed shearing, homogenizing, sterilizing and canning. According to the chickpea plant-based milk with the low glycemic index prepared on the basis of the enzymolysis technology, the protein content reaches 1.86 + / -0.05 g / 100g, the protein utilization rate is increased by 38.4%, and the fat content is 0.85 + / -0.13 g / 100g; the content of dietary fibers is 1.51 + / -0.29 g / 100g; the eGI value is 57.27 + / -1.35; the average particle size of the chickpea plant milk is 124.49 microns; the absolute value of the Zeta potential is 55.67 + / -2.16 mV; 11 flavor substances contributing to sense organs are detected in the plant milk, the content of beany flavor substances such as hexanal is reduced, other flavor substances are enhanced, and the plant milk is endowed with mellow fragrance, light fruit fragrance and more distinct layering sense.

The invention discloses a preparation method and application of low-fat plant-based fat co-loaded with EGCG (epigallocatechin gallate) and lycopene, and belongs to the technical field of fat product processing. The W / O / W and O / W / O type emulsion gel fats which have different fat properties and are co-loaded with EGCG and lycopene can be prepared, the preparation process is simple, the stabilizer is natural and green, efficient co-loading of hydrophilic EGCG and lipophilic lycopene is achieved, the fat digestibility of the plant-based fat can be controlled by regulating the structure and fat content of the plant-based fat, and the stability of the plant-based fat is improved. The product can be used for developing low-fat healthy non-dairy cream, ice cream, mayonnaise, custard sauce and other products; besides, degradation protection and fixed-point release of EGCG and lycopene can be achieved, bioavailability of EGCG and lycopene is improved, synergistic anti-inflammatory biological activity is shown, and development and manufacturing of novel nutrition-enriched fat-like and plant-based healthy fat products are greatly promoted.

The invention provides modified milk powder capable of promoting bone health as well as a preparation method and application of the modified milk powder. The total protein content of the modified milk powder is 17-35 g / 100 g, the fat content of the modified milk powder is 1-32 g / 100 g, and the calcium content of the modified milk powder is 0.8-2.1 g / 100 g. Moreover, the modified milk powder contains bovine coloctrum and lactoferrin, the mass ratio of the bovine coloctrum to the lactoferrin is (5-100): 1 on the basis of the dry matter content, and the content of the lactoferrin in the modified milk powder is 2-400 mg / 100 g. The bovine colostrum and the lactoferrin are combined for preparing the milk powder, have a synergistic effect on promoting osteoblasts and inhibiting osteoclast proliferation, and are beneficial to bone health.

The invention provides an agaricus bisporus compost, a preparation method thereof and an agaricus bisporus cultivation method, and belongs to the technical field of edible fungus cultivation. The agaricus bisporus culture material comprises the following components in parts by mass: 33-40 parts of mulberry twig sawdust, 33-40 parts of mushroom dregs, 20-26 parts of dry cow dung, 1-2 parts of quick lime, 1-2 parts of gypsum and 1-2 parts of calcium superphosphate. According to the agaricus bisporus culture material, the mulberry twig wood chips, the mushroom residues and the dry cow dung serve as main raw materials, the agaricus bisporus culture material can be used for cultivation and production of different varieties of agaricus bisporus, the mushroom forming rate reaches 95% or above, the yield is 19.37 kg / m < 2 >, the protein content of sporocarp is 26.4 g / 100 g, the total sugar content is 23.5 g / 100 g, and the fat content is 0.5 g / 100 g. The method realizes resource reutilization of agricultural wastes, reduces the production cost of edible mushrooms, and improves economic benefits.

The invention provides a feed for increasing the content of fat in mutton muscle, a method and application of the feed, and belongs to the technical field of animal breeding. The feed comprises the following components in parts by mass: 50-85 parts of concentrated feed and 15-50 parts of coarse feed, the concentrated feed comprises 65-75 parts of an energy feed, 20-30 parts of a protein feed, 4.0-5.0 parts of a premix and 0-1.0 part of a nutrition additive. According to the invention, intramuscular fat deposition can be promoted, intramuscular fat content can be increased, and marbling or snow-like patterns can be formed, so that the purposes of improving mutton quality and producing high-quality and high-grade mutton can be achieved.

The invention belongs to the technical field of animal breeding, and particularly relates to application of a detection reagent of an SNP (Single Nucleotide Polymorphism) molecular marker related to pork quality traits. Basic groups at 208bp and 217bp from the 5'end of the sequence have synchronous C / T mutation, the sequence shows three genotypes of CC, CT or TT, T allele is dominant allele, and the intramuscular fat content of the TT type pig is greater than that of the CC type pig. The invention further develops a reagent for detecting the SNP molecular marker, the reagent can be used for pig assisted breeding, pig breeding, pork quality character identification or pork quality character screening, and a method for identifying the intramuscular fat content of pork and screening pork with rich intramuscular fat is developed.

The invention discloses a method for preparing chocolate with high heat resistance, blooming resistance, high dietary fiber and low saturated fatty acid based on biphase gel and a product, and belongs to the technical field of oil processing application, and the method comprises the following steps: adding an emulsifier and solid fat into edible vegetable oil, and heating and stirring until the emulsifier and the solid fat are completely molten to obtain an oil gel phase; adding dietary fibers into water, and completely dissolving the dietary fibers to form a hydrogel phase; and mixing the obtained hydrogel phase and the oil gel phase, carrying out high-speed shearing emulsification, and cooling to room temperature in an ice-water bath to obtain the biphase gel. Different types of biphase gels are prepared by adjusting the ratio of the oil phase to the water phase, and the biphase gels are used for partially replacing cocoa butter to prepare the chocolate, so that the fat content is reduced, the heat resistance of the chocolate is improved, the frosting phenomenon of the chocolate is effectively delayed, the prepared chocolate does not contain trans-fatty acids, the saturated fatty acids are reduced, and the chocolate has good stability. And dietary fibers are contained, so that human health is benefited.

The invention provides a method for simulating traditional mayonnaise through pure fruits and vegetables, and relates to the technical field of processing of novel nutritional plant-based condiments. The chickpea milk and the soybean milk are utilized to form a double-soybean lactation system, starch, protein, pectin and the like in the pure fruit and vegetable paste are used for replacing natural fat to simulate traditional mayonnaise, compared with the traditional mayonnaise, the fat content is remarkably reduced, no remarkable difference exists in appearance, and texture characteristics such as viscosity and chewiness are improved to some extent; rheological characteristic parameters such as shear stress and elastic modulus are increased, the system network structure is enhanced, and the emulsion stability is enhanced; the pure fruit and vegetable paste is used as a fat substitute, so that the fat can be remarkably reduced, the protein, dietary fiber and ash content are remarkably improved, and the nutritional value of the product is improved; the pure fruit and vegetable fat-reducing vegetarian diet sauce prepared by the method disclosed by the invention meets the current consumption demands of consumers on nutrition, health and nature, and has a good market prospect.

The invention relates to the discovery of alternative carriers for adhesion of salt and flavors to popcorn during microwave popping to replace the typical unhealthy solid fat carriers, such as palm oil. Unexpectedly, water can be used as a carrier instead of fats to adhere salt and flavors to the popcorn during microwave popping. Also unexpectedly, MCT oil can be used in extremely low amounts to adhere high levels of salt and flavors to the popcorn kernels during microwave popping without burning or scorching. Thus, MCT oil can be used to replace solid fat carriers, such as palm oil, and create a healthier popcorn, not only by replacing the palm oil with a healthier salt carrier, but also by providing a salt carrier having a lower fat content capable of providing higher salt adhesion.

The invention discloses a method for increasing caffeine content and crude fat content in coffee extract liquor through combination of subcritical water extraction and ethanol. The method comprises the following steps: mixing coffee bean powder with an ethanol water solution, sequentially carrying out programmed heating, staged pressure and temperature control subcritical water extraction, cooling, carrying out solid-liquid separation, and carrying out reduced pressure distillation on filtrate to recover ethanol, thereby finally obtaining the coffee extract. Through ethanol concentration regulation and control in combination with staged temperature control, the content of crude fat is increased to be greater than or equal to 12mg / g while the content of caffeine is greater than or equal to 18mg / g. According to the method, the defect of low crude fat content in traditional subcritical extraction is overcome through the synergistic effect of polarity adjustment of ethanol and subcritical water, and efficient enrichment of two components is realized.

The invention provides a cheese product and a preparation method thereof. According to the cheese product, the flavor of the cheese product is improved through a combined enzymolysis technology of protease and lipase, so that essence is prevented from being added; meanwhile, under the condition that the fat content of the cheese product is low, the taste of the product is improved through the synergistic effect of the inulin and the konjaku flour.

The invention belongs to the technical field of food processing, and particularly relates to a product rich in soluble yeast dietary fibers and a preparation method and application thereof. Wherein in terms of dry matter mass of the product containing the soluble yeast dietary fiber, the product containing the soluble yeast dietary fiber comprises the following components in percentage by mass: more than 40% of soluble yeast dietary fiber, less than 0.5% of fat, more than 20% of yeast beta-glucan and more than 20% of mannan. The product containing the soluble yeast dietary fibers prepared by the preparation method disclosed by the invention contains the soluble dietary fibers with higher content, the solubility is obviously improved, the mouth feel is improved to a certain extent, and the product contains lower fat content and is more beneficial to storage; and meanwhile, the product is rich in beta-glucan and mannan, so that the product has a wide application prospect.

The invention relates to a compound probiotic for preventing, relieving or treating hyperlipemia. The compound probiotic comprises a Bifidobacterium animalis subsp. Lactis C-2 strain with the preservation number of GDMCC (China General Microbiological Culture Collection Center) No: 65455 and a Lactobacillus fermentum GLF-217 strain with the preservation number of CGMCC No.28336. The invention further relates to a preparation method of the compound probiotic for preventing, relieving or treating the hyperlipemia. The two strains have potential interaction and can cooperate with each other to achieve synergistic interaction, and the effect of preventing, relieving or treating hyperlipemia is remarkably improved through compounding of the two strains. Specifically, the weight and the fat content are obviously reduced, the blood sugar and blood fat level is improved, the immunity is regulated, the antioxidant level is improved, the fat tissue metabolism level is regulated, and the gastrointestinal tract short-chain fatty acid metabolism is improved.

Various aspects of this disclosure relate to flours that comprise ground meat powder, which may be used as a flour substitute in baked goods. The flours generally comprise a water activity of less than 0.65 at room temperature and a minimal fat content such as less than 25 percent fat by mass, which synergistically inhibit the ground meat powder from clumping and cohering. The ground meat powders may be prepared, for example, by trimming fat from meat, cooking and dehydrating the meat, and then grinding the lean, dehydrated meat into a powder.