495 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 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 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 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 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 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.

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. 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 relates to the technical field of food quality detection, and discloses a meat product comprehensive scoring method based on principal component analysis, and the method comprises the steps: firstly obtaining physicochemical index (such as protein and fat content) and sensory attribute (such as color saturation and elasticity index) data of multiple batches of samples, and carrying out the structural arrangement of the two types of data according to batches and index dimensions; respectively carrying out Z-score standardization, range normalization and other processing, and extracting a physicochemical index feature vector and a sensory attribute feature vector; constructing a dynamic weight strategy through a variance contribution rate and a feature root ratio, and performing weighted fusion on the two types of feature vectors to obtain a fused feature vector; and finally, inputting the data into a scoring model, and after centesimal system conversion and distribution calibration, dividing quality grades in combination with an industry standard threshold to generate a comprehensive scoring result containing alphanumeric identifiers. The method realizes multi-dimensional data fusion and dynamic empowerment, improves the scoring accuracy, and is suitable for meat product quality evaluation.

The invention belongs to the technical field of food processing, and particularly relates to plant-based gel, a preparation method thereof and application of the plant-based gel in meat balls, and the plant-based gel can replace animal fat and is applied to the meat balls. The preparation method comprises the following steps: compounding oat protein and pea protein, carrying out ultrasonic treatment, heating in a water bath at 95 DEG C to obtain plant-based gel, and mixing the plant-based gel with lean pork, a mixture of the plant-based gel and animal fat, purified water and spices to prepare the plant-based gel meat balls. The meat balls have good texture characteristics, cooking characteristics, freeze-thaw stability and sensory characteristics, and have the characteristics of low fat and high protein compared with commercially available meat balls. The protein content is higher than that of commercially available meat balls, the fat content is lower than that of commercially available meat balls, and the low-fat high-protein meat ball product is a novel low-fat high-protein meat ball product and provides a theoretical basis for development of other meat products.

The invention relates to the field of food, and provides low-fat high-protein stretched cheese and a preparation method thereof.The preparation method comprises the steps that raw milk is subjected to standardization treatment, and standardized feed liquid is obtained; performing sterilization treatment on the standardized feed liquid to obtain a sterilized product; cooling the sterilized product, and uniformly mixing the cooled sterilized product with konjac glucomannan to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain acidified feed liquid; inoculating the acidified feed liquid with a leavening agent, and carrying out pre-fermentation treatment to obtain a pre-fermentation product; the pre-fermentation product is subjected to curdling treatment, whey removal treatment, heaping treatment, salting treatment, blanching stretching treatment and maturing treatment, and the low-fat high-protein stretched cheese is obtained. The stretched cheese disclosed by the invention not only has low fat content and high protein content, but also has excellent melting property, wire drawing property and flavor and mouth feel, is equivalent to the traditional high-fat cheese, and meets the requirements of consumers.

The embodiment of the invention discloses cooking equipment and a cooking parameter determination method, relates to the technical field of cooking equipment, and is used for dynamically adjusting cooking parameters of the cooking equipment and reducing memory occupation of an operating system. The hyperspectral imaging equipment is used for collecting hyperspectral images of cooking food materials in the cooking cavity; the controller is configured to obtain a hyperspectral image of cooking food materials in the cooking cavity through the spectral imaging equipment; according to the hyperspectral image, compound information of the cooking food material is determined; wherein the compound information comprises at least one of moisture content, fat content, protein content and sugar content; inputting the compound information into a cooking parameter calculation model to obtain target cooking parameters of the cooking equipment; and controlling the cooking equipment to operate according to the target cooking parameters.

The application discloses a SNP marker related to an intramuscular fat content character of Rongchang pigs, a detection primer and application, and belongs to the technical field of molecular biology. The application develops a SNP marker and a detection primer related to the intramuscular fat content character of Rongchang pigs based on a SNP marker technology. The SNP marker developed by the application is located at 121626638 bp of a No. 7 chromosome of Rongchang pigs, and relates to C / T mutation. When the genotype is CT, the intramuscular fat content of Rongchang pigs is significantly higher than that of the TT genotype. The SNP marker can screen out individuals with excellent intramuscular fat content, so that the level of the intramuscular fat content character of Rongchang pigs is improved, and the breeding process of new breeds is accelerated.

The invention discloses a composition for preventing and / or treating sarcopenia, which is prepared from the following raw material medicines in parts by weight: 9 to 11 parts of rhizoma polygonati, 7.2 to 8.8 parts of rhizoma dioscoreae, 7.2 to 8.8 parts of folium cortex eucommiae, 9 to 11 parts of fructus mori, 7.2 to 8.8 parts of fructus lycii, 7.2 to 8.8 parts of poria cocos, 9.9 to 12.1 parts of fructus ziziphi jujubae and 7.2 to 8.8 parts of rhizoma curcumae longae. The composition can improve muscle strength, muscle content and muscle function, reduce body fat content, delay senescence process and improve skeletal muscle pathological injury, which indicates that the traditional Chinese medicine composition can be used as a medicine for treating sarcopenia.

The present invention discloses a method for removing fishy smell and improving gel properties of surimi based on the electric field effect and its application, which relates to the technical field of surimi product production. The method comprises the following steps: treating surimi rinsing wastewater with a low-voltage direct current electric field to obtain a rinsing recovery solution; using the rinsing recovery solution to rinse fresh surimi, and introducing nitrogen microbubbles during the rinsing process to fully contact with the surimi; then rinsing with clear water and dehydrating to complete the treatment. By selecting the rinsing recovery solution treated by the electric field and cooperating with the introduction of nitrogen microbubbles, the method of the present invention makes the content of myofibrillar protein and moisture content of the rinsed surimi relatively high, and the fat content and fishy smell substances significantly reduced; the gel strength of the final gel product reaches 493.03 g·cm, meeting the 3A grade surimi standard (gel strength ≥ 400 g·cm), effectively improving the quality, color and flavor of surimi gel; the operation is simple, the efficiency is high, and it is suitable for industrial production.