2734 results about "Fat content" patented technology

A system and method for tracking longitudinal data for the maintenance and management of health of an individual. The method entails marking numerous groceries, drugs, beverages, etc., with labels that may be read by a scanner or reader embedded in a PDA or cell phone or similar small electronic device, and providing users with a suitable scanner or reader. Users scan the labels of the products they consume during the course of a day, and the system keeps track of calories, fat content, carbohydrate content, etc. of the food consumed, drug content of the drugs consumed, etc. The system can also be operated to track exercise levels and energy expenditure during the day. The system is operable to provide a comparative display of various databased information, such as calorie intake versus calorie expenditure during exercise.

A method for obtaining data includes quantifying tissue fat content using a multi-energy computed tomography (MECT) system.

A multi-component liquid dairy product dispensing system is provided which preferably utilizes an ultrasonic mixing chamber to essentially instantaneously combine and reconstitute liquid dairy product streams of various concentrations, with or without water, into a single homogeneous final liquid dairy product. Depending on the ratio of the liquid dairy products, a resultant liquid dairy product is provided which possess the same quality and attributes of the traditional liquid dairy products known by consumers, and can meet the regulatory standards for identification for various milk and cream products with respect to milk solids and fat content percentages. The liquid dairy product streams are preferably aseptic products in order to increase their shelf-life and stability. The resultant liquid dairy product dispensing system provides a system which is capable of rapidly providing a variety of liquid dairy products.

The invention discloses a method to rice protein by alkali, including the technical step in sequence: rice washing, lye soaking, slurry milling, stir-extracting, separating, acid precipitation, separating and drying; NaOH solution soaking: concentration 0.05-0.15mol/L, solid-liquid ratio 1 to 6-8 and soaking time for 2-3 hours; the stir-extracting is to stir by keeping mixed liquor pH 11, the acid precipitation is isoelectric precipitation, i.e. it adjusts pH value by HCl to 5.5 to precipitate protein; the drying temperature is limited below 50 deg.C. It can continuously extract rice protein on a large scale. Its extraction rate is high and its fat content is low.

Disclosed is a novel food product characterized by a low glucose or glucose free content, a balanced functional fat content, and a proactive agent aimed for the diabetic and diabetic-prone populations. The food product of the invention is a functional food which may be used clinically to lower the lipid level in people suffering from an imbalanced lipid profile and which may progress towards diabetes complications and coronary vascular disorders. In particular embodiments the proactive agent can be any of a naturally occurring lipid, a synthetic or mimetic lipid which is not digestible by humans and interferes with body weight gain/loss, plant extracts and substances derived therefrom, antioxidants, animal-derived substances, minerals and pharmaceuticals, and any mixture thereof.

The invention relates to a preparation method of an instant defatted pettitoes food. The method comprises the following steps: using fresh pettitoes as raw material, refrigerating to perform aging treatment, unfreezing, soaking to soften, washing cleanly, adding the material into boiling water to boil for 8-20min, trimming, adding in hot oil while controlling the temperature between 170-220 DEG C,frying for 1-5min to ensure the surface of pettitoes to be scaly, draining oil, adding prepared soup bases to boil, soaking to get the taste, mixing colors, packaging and sterilizing to obtain the finished product. The instant defatted pettitoes food prepared by the method has low fat content, can be eaten for long time without feeling greasy, is a well-balanced food and has benefit and health care functions, good color, fragrance and taste, long service life and simple eating method. The preparation method has reasonable process and easy operation and is applicable to industrialized production.

The utility model relates to a preparation method of a fishbone snack food with low fat, which belongs to the technical field of the snack food handling. The utility model uses fishbone, which is the leftovers in the marine product processing as material; after rinsing, fishy smell removal, washing, curing, embrittlement, and flavour treating, the fishbone is made into the fishbone snack food product with low fat. The utility model can cure the fishbone adequately by means of the autoclave steaming; and then removes the moisture content by means of the microwave to embrittle the products. Themethod gets rid of the deep fry, has low fat, can meet the requirements of the human health adequately. The method of preparing the fishbone snack food with low fat for filling calcium is easy and quick, and is very good for improving the processing level of the farm products, the livestock products and the marine products in our country, and can bring along great economic benefits. The utility model uses the castoff as material to reduce the production cost, and prepares new products.

The invention relates to the field of dairy processing, in particular to low-fat surface mould mature soft cheese and a preparation method thereof. According to the low-fat surface mould mature soft cheese, the raw materials based on 100 parts by weight comprise skimmed milk and 5 to 15 parts of inulin, wherein the fat content in the skimmed milk ranges from 0 to 0.5 percent. The fat in the milk is separated to obtain the skimmed milk of which the fat content is not more than 0.5 percent. The skimmed milk serving as a raw material is added with 5 to 15 parts of fat to replace the inulin. The low-fat surface mould mature soft cheese prepared by the method is the original cheese, has low fat content, fine texture, soft mouthfeel and good taste, is compared favorably with natural cheese, and meets the requirement of consumers on health food, and the type of the cheese is enriched.

The invention relates to a centrifuge apparatus with a built-in sample tube reader and methods for rapidly obtaining measurements of creamatocrit, fat content and/or energy (caloric) content from low-volume fresh and frozen milk specimens.

The invention discloses a dorking composite Chinese medicinal herb feed additive capable of promoting the growth of dorkings and improving chicken quality, a preparation method thereof and use thereof. The additive comprises the medicinal components of raidx astragali, oriental waterplantain rhizome, indian buead, hawthorn, malt, codonopsis pilosula, officinal magnolia bark, medicated leaven, tangerine peel, liquoric root and the like. The raw materials are normally dried and crushed, sieved and uniformly mixed to form the green feed additive; 0.5 to 2 weight percent of the prepared additive is added into the basic daily ration of 3 to 6 years old dorkings; the additive and the basic daily ration are mixed uniformly and fed to the dorkings in a way that the dorkings takes food and water freely. Tests show that the method preparation method can improve the growth properties of the dorkings, reduce abdominal fat rate, increase the crude protein and fat content of the chicken and improve chicken quality. The dorking composite Chinese medicinal herb feed additive overcomes the drawbacks of various chemical medicament and antibiotic feed additives, avoids toxic and side effects and medicament residue, and guarantees the production of green and high quality chicken products.

The invention relates to a fish paste and a preparation method. The fish paste is characterized by comprising main raw materials and auxiliary raw materials, wherein the main raw materials comprise fish filet, lard oil, corn starch, fresh eggs and water, and the auxiliary raw materials comprise refined salt, a natural aromatic condiment, sodium glutamine, sorbitol and vegetable protein. The fish paste is prepared by the special processes of stewing, sterilizing and caking. The fish paste has the characteristics of high protein content, low fat content, long retention period, delicate quality, smooth and soft mouth feel, good toughness after being sliced into a flaky shape and convenient eating, can be preserved for 5 months at ordinary temperature, can be eaten in a cooking way, a swilling way, a stewing way, a cold way or a hot way and is a delicious food which is suitable for all the people, and the quality of the fish paste can be preserved for 4 months at ordinary temperature.

An improved method for making cheese is provided. The method comprises pasteurizing and acidifying one or more dairy components to obtain a cheese diary product. The cheese dairy product is coagulated to form a coagulum comprising curd and whey. The coagulum is cut and the whey is removed therefrom, thereby leaving the curd. The curd is heated and kneaded to produce a fiberous mass. An extender is added to the curd or to the fiberous mass, and the extender comprises at least one source of fat. The fiberous mass is processed to produce a cheese product. By this method. By this method, the casein/fat ratio can be increased early in the process so that less fat is wasted through removal with the whey. The fat content of the cheese product can then increased later in the process through the use of the extender, thereby creating a more cost-effective product.

The embodiments relate to fat emulsion structures based on both an aqueous and non-aqueous glycerin component as the primary aqueous component in which the fat emulsion can create a wide range of viscosities that mimic fat structures similar to cream, or all the way to hardened fat structures like Trans Fat. The fat emulsion can be added to a wide group of foods that use a monosaccharide or disaccharide as the basis for its sweetener component, can lower the sugar content of foods, can improve mouth feel while lowering the fat content in high fat foods, can add a balance of dietary fats and fiber to foods, and can add antioxidant content to food products.

The invention relates to a bologna sausage. The bologna sausage comprises pork, chicken, emulsified skin, ice water, salt, sugar, monosodium glutamate, composite phosphate, modified starch, protein isolate, carrageenan, scallion powder, garlic powder, sodium erythorbate, potassium sorbate, a food additive, white wine, an edible pigment and sodium nitrite; and the raw materials are rolled, rubbed, salted, smoked, cooked and sterilized in turn after being mixed. The produced product has good color, aroma and taste, rich nutrition, low fat content and high protein content, and is convenient to eat and suitable for old people and children; and the preparation process is suitable for quick industrial production.

The invention belongs to the technical field of flour food processing, and particularly relates to a multi-grain instant noodle and a manufacturing method thereof. The preparation method comprises the following steps: multi-grain flour and high gluten wheat flour are used as main raw materials and are manufactured into the multi-grain instant noodle with modified starch, vital gluten, salts, dietary alkali, composite phosphate, and monoglyceride through processes of dough making, still standing, calendering, cutting, steaming, forming, drying and the like, wherein the multi-grain flour is a flour material sieved by a sieve of 100-150 meshes and is manufactured by one or the combination of mung beans, black soya beans, kidney beans, peas, broad beans, ormosia, maize, potatoes, and sweet potatoes being subjected to ultrahigh pressing, enzymolysis, germinating and/or superfine grinding and then drying and smashing. The multi-grain instant noodle manufactured by the method has the outstanding advantages of well nutrition and flavor, high raw material utilization ratio, low nutrient loss, good reconstitution property, modest crunch and elasticity, low fat content and the like.

A treatment for obesity and overweight comprises administering a vitamin D analog. The analog effectively inhibits an increase in body fat to animals at risk and decreases the basal fat content of animals. The treatment has a positive effect on the lean body component such that while there is an overall decrease in body weight, there is also a decrease in percent body fat. This decrease can be proportionally greater than the overall decrease in body weight. In addition, the treatment has a positive effect on bone turnover and osteogenesis making the vitamin D analog a beneficial treatment for the symptoms of menopause. Various exemplary embodiments of the treatment use the 2-alkylidene derivatives of vitamin D₃, such as the 2-alkylidene-19-nor derivatives in both the R and S configurations at carbon-20.

The invention discloses a special boar feeding method which comprises the following six aspects of: feeding environment, feed collocation, daily feeding, exercise fitness, epidemic prevention and environment protection. The special boar feeding method has the following beneficial effects: the free-range environment is capable of maintaining the wild nature of the special boars; the feed collocation is capable of ensuring that the special boars mainly eat the daily feeds, so that the wild nature of the meat is ensured and the rapid growth is also ensured; and the exercise fitness and the environment protection are capable of maintaining the wild nature of the special boars, improving the disease resistance, preventing diseases and ensuring that the special boars not only can grow healthily, but also can keep the wild nature. The special boars fed through the method are strong in disease resistance, high in immunity and free of internal antibacterial agent residue; and the meat of the boars is barbaric in meat quality, fresh and savory, strong in game, high in lean meat percentage, low in fat content, rich in amino acid and various trace elements and capable of satisfying the continuously improved material culture living standard.

The invention discloses a gas stove with a weighing function and a weighing control method thereof. An electronic scale with the weighing function is additionally arranged below the stove tabletop of the gas stove and saves an experience database and a food information database in a cooking process so that the gas stove not only solves the problem that users fuzzily and inaccurately know how muchweight of water needs to be added to a certain weight of food, but also can feed back and intelligently adjust according to the tastes of the users to enable the next-time cooking tastes to be close to the taste demands of the users by designing the experience curve of heating power of a pressure cooker on the gas stove for the foods comprising rice, meat and the like on different weight points; and in addition, the gas stove enables the users to clearly and definitely know the total or per-capita intake caloric value, cholesterol content, protein content, fat content, mutual restraint between the foods, edible salt amount and edible oil amount of various foods in the cooking. Therefore, the invention realizes the standardization, automation, accuracy, intelligence and health of pressure cooker on the gas stove in the whole cooking process.

The invention belongs to the field of beverage preparation, and particularly to a brown lactobacillus beverage and a preparation method of the brown lactobacillus beverage. The brown lactobacillus beverage is prepared from skim milk powder, white granulated sugar, glucose, high fructose corn syrup, a sweetening agent, a stabilizer, probiotics strains and pure water. The preparation method comprises steps of yeast milk burdening, hydration, homogenization, browning, sterilization, inoculation, fermentation, base materials burdening, base materials sterilizing, milk mixing, homogenization, sterile filling, and refrigeration. The product provided by the invention has sucrose content 30-100% lower than that of a general product, and zero fat content. The product can really relieve the metabolic burden of a human body and is healthy nutrient. In addition, the problem of poor product stability caused by low sugar is solved, and the content of activated probiotics during the fermentation of probiotics strains is greater than or equal to 3*10<8>cfu/mL, so the product has a high nutritive value.

A method is provided for improving the nutritional quality of a fibrous by-product or residue of a food manufacturing process, wherein the fibrous by-product or residue is inoculated with at least one filamentous fungus, and the fibrous by-product or residue is fermented thereby to decrease dry matter content, increase protein content, and decrease fat content of the by-product or residue. Suitable byproducts or residues include spent brewer's grains, dried distiller's grains, dried distiller's solubles, distiller's dried grains with solubles, residues of the cereal processing industry, wheat bran, soybean hulls, citrus pulp, beet pulp, rice husks or hulls, bagasse, apple pommace, and combinations thereof. Enzymes produced during the fermentation may also be used as valuable coproducts such as animal feed supplements, or may be used in primary fermentations for the brewing and distilling industry.

A method is disclosed for making reduced calorie cultured cheeses whereby the natural lipid content of milk is replaced with colloidal forms of synthetic or chemically structured lipids displaying low to no human digestibility. The colloidal dispersion of modified lipids contained within the milk base is initially stabilized by preferred combinations of polymeric and particulate hydrocolloidal materials such as structurally expanded cellulose. Such stabilization is important during formation of the curd to ensure homogeneous distribution and maintenance of the lipid dispersion throughout the coagulum yet allow effective concentration of the coagulum solids by means of ordinary water removal methods commonly used in the manufacture of conventional cultured cheeses. The coagulum is then processed by means similar to that employed for naturally fermented cheeses. The resulting cultured cheese is a reduced calorie product with low to no metabolizable fat content yet possesses organoleptic properties similar to a full fat product.

The invention discloses a hyperspectral imaging technology-based fish fat content distribution detection method. The method comprises the following steps of (1) acquiring single-band spectral images of fish to be detected at 12 characteristic wavelengths, wherein the 12 characteristic wavelengths are 956nm, 975nm, 1,033nm, 1,081nm, 1,129nm, 1,153nm, 1,205nm, 1,234nm, 1,282nm, 1,354nm, 1,522nm and 1,627nm respectively; (2) converting the single-band spectral images in the step (1) into reflectivity images according to a linear relationship between gray values of the single-band spectral images and reflectivity; (3) calculating fish fat content corresponding to each pixel in the reflectivity images of the fish according to a formula. According to the fish fat content distribution detection method, the detection accuracy is high and the detection time is short; not only is environmental pollution alleviated, but also the detection cost is lowered to a certain extent.