178 results about "Fat content" patented technology

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 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 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 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 application discloses a SNP marker combination for broiler breast intramuscular fat content prediction and assisted breeding and application thereof, and belongs to the technical field of assisted breeding.The application aims to provide a method for broiler breast intramuscular fat content prediction and assisted breeding.The application provides 331 SNP markers related to broiler breast intramuscular fat content, which are used for identifying broiler breast intramuscular fat content.

The invention discloses a preparation method of pure plant-based fat-reducing pattern-mounting single cream, which is characterized in that plant protein is modified through a double-enzyme synergistic effect of protein endonuclease and protein-glutaminase, and the plastic range of plant oil in a refrigeration environment is regulated and controlled by controlling the ratio of saturated fatty acid to unsaturated fatty acid; the special vegetable protein and the plastic grease are formed. The two components are core ingredients for preparing the pure plant-based single cream, the fat content can be controlled within 15%, the fat content is reduced by 20% compared with that of traditional single cream, and meanwhile the product still has excellent whipping performance and pattern mounting forming capacity. According to the product obtained by the method, fat reduction of high-fat food is realized, the original processing performance of the high-fat food is maintained, and the urgent demand of the market on healthy and functional single cream products can be met.

The object of the present invention is to provide a gummy candy that has both a resilient texture and a smooth, melt-in-your-mouth quality like chocolate, and that has a good chocolate-like flavor. [Solution] A gummy candy containing 2.0% by mass or more of a gelling agent, cocoa content, and oil and fat, wherein the ratio of the solid fat content of the oil and fat at 20°C to the solid fat content of the oil and fat at 35°C is 3 or more, and preferably, the oil and fat contains random transesterified oil and fat (A): the content of lauric acid residues in the constituent fatty acid residues is 5 to 50% by mass.

The application discloses a kind of whipped cream cheese for decorating and preparation method thereof, the whipped cream cheese for decorating of the application includes the following weight parts of raw materials: fresh cream cheese 51-55 parts, egg white powder 1.5-7 parts, milk mineral salt 0.3-1 part, oligomeric isomalt 1-5 parts, fructooligosaccharide 1-5 parts, momordica grosvenori sweet 0.005-0.1 part, inulin 0.2-2 parts, arabinoxylan 0.005-1 part, peach gum 0.005-0.1% part, beta-1,3 glucan 0.1-2 parts, tripartite gum 0.1-5 parts, gellan gum 0.01-2 parts, physical starch 1-3 parts, locust bean gum 0.1-1 part.The preparation method of the application is used for preparing the aforementioned cheese, the application reduces 50-80% of the fat content of conventional cream, and contains certain prebiotic nutritional properties, while increasing the rich cheese aroma compared with conventional cream on the market.By specific formula, the decorating performance of cheese is realized, so that decorating product can maintain more than 1 hour without collapse.

To provide a food having a high amino acid score and a sufficiently high protein content with high digestibility.SOLUTION: A food product comprising proteins derived from fish meat, carbohydrates, lipids, and water, the food product having a crude protein content of 35 to 45% by weight as measured by a feed analysis method specified in the official standard (Notification No. 1080 of the Ministry of Agriculture, Forestry and Fisheries, dated May 31, 2024) of the Law on Ensuring the Safety and Improving The Quality of Feeds (Law No. 35, 1953), A food, characterized in that the content of soluble nitrogen-free substances is 35-45 wt%, the content of crude fat is 5-15 wt%, and the content of water is 8 wt% or less.SELECTED DRAWING: Figure 1

Embodiments of the present application disclose a massage chair anti-pinch method and device, electronic equipment and a storage medium. The method comprises obtaining body data of a target user, determining fat content information of the target user according to the body data, determining a minimum distance between two massage members in a massage chair according to the fat content information, and automatically controlling at least one of the first massage member and the second massage member to move to make the distance between the first massage member and the second massage member greater than the minimum distance when it is detected that the distance between the first massage member and the second massage member of the massage chair is less than or equal to the minimum distance. In the embodiments of the present application, the phenomenon that the target user is pinched due to the too small distance between the two massage members of the massage chair can be avoided, and the safety of the massage chair is improved. Meanwhile, the minimum distance between the two massage members can be ensured not to be set too large, and the massage area and massage effect of the massage chair are ensured.

The application aims to provide a peptide for accelerating fat metabolism and application thereof, and to prepare the peptide into a product convenient to use, and the amino acid sequence of the peptide is MVHSYSETSD. The peptide is obtained through screening of a peptide library, screening through bioinformatics analysis, and verification through fat cell decomposition experiment, and the application verifies that the active peptide screened has the effect of accelerating fat metabolism, inhibiting fat accumulation, reducing blood fat and body fat content, reducing body weight, improving insulin sensitivity and glucose tolerance, and realizing the prevention and treatment effect on obesity and its complications.

The invention relates to the related technical field of pig feeds, in particular to a soybean-meal-free feed for increasing the intramuscular fat content of pork and application of the soybean-meal-free feed. The feed comprises the following raw materials: corn, fermented rapeseed meal, wheat bran, rice bran and hull, soybean oil, sodium chloride, calcium hydrophosphate, mountain flour, L-lysine hydrochloride, DL-methionine, L-threonine, L-tryptophan, choline chloride, a trace element premix and a vitamin premix. The feed is suitable for growing-finishing pigs with the weight ranging from 30 kg to the market (the weight ranges from 125 kg to 130 kg). The fermented rapeseed meal contained in the feed disclosed by the invention is produced by treating high-temperature hot-pressed rapeseed meal through a special bacterium-enzyme synergistic fermentation process. Tests prove that the feed does not use soybean meal, but the feed intake, the weight gain, the intramuscular fat content of pork and the economic benefit of pigs are remarkably improved.

The disclosure provides methods and process lines for producing anhydrous milk fat from cream. The methods generally include: phase inversion of cream concentrated to have a fat content of from about 65% to about 75% at a temperature of from about 40 °C to about 55 °C in a homogenizer at a pressure of from about 81 bar to about 120 bar for at least two or more cycles; oil concentration after phase inversion; and vacuum treatment to generate anhydrous milk fat. The process lines generally include: a plate heat exchanger for heating cream; a cream concentrator connected to the plate heat exchanger for preheating the cream; a cooler for cooling the heavy cream to a temperature of about 40 °C to about 55 °C; a homogenizer configured to operate at a pressure of from about 81 bar to about 120 bar directly connected to the cooler as well as having a loop allowing product of exiting the homogenizer to transfer back to the homogenizer allowing for several cycles of homogenization; an oil concentrator connected to the homogenizer for receiving the homogenized cooled concentrated cream; a heater connected downstream of the oil concentrator; a vacuum treatment apparatus connected to the heater; and a cooler connected to the vacuum treatment apparatus configured to receive the anhydrous milk fat after vacuum treatment.

The application provides a beef full-chain traceability and quality evaluation method and system based on identification sensing, relates to the technical field of intelligent breeding and food quality traceability, and solves the technical problem that the existing technology cannot realize multi-source data fusion analysis and cross-stage quality mapping in the whole breeding process. The method specifically comprises: acquiring multi-source data of cattle; judging the behavior state of the cattle by calculating the activity intensity feature based on the behavior data; estimating the core temperature of the cattle based on the body surface temperature, activity intensity feature and temperature and humidity; calculating the animal welfare index based on the core temperature, activity intensity feature and environmental data; obtaining the fat content and protein content of the beef sample through Raman spectrum detection, and constructing the mapping relationship between the animal welfare index and the fat content and protein content; obtaining the meat quality evaluation index by weighted summation of the fat content and protein content, generating beef product full-link traceability information and visualizing the information. The application is used for beef quality traceability.

The invention provides a feed additive and compound feed for improving intramuscular fat of pork, and belongs to the technical field of animal feed. The additive consists of the following components in parts by mass: 30-40 parts of codonopsis pilosula, 20-25 parts of rhizoma atractylodis, 12-16 parts of folium eriobotryae, 10-15 parts of bighead atractylodes rhizome, 10-15 parts of poria cocos, 8-12 parts of hawthorn, 18-22 parts of pomegranate rind and 5-10 parts of liquorice. The feed additive disclosed by the invention can effectively solve the problem that the meat quality and flavor of modern commercial pigs are reduced due to high lean meat percentage breeding through the synergistic effects of tonifying spleen, promoting appetite, promoting nutrient absorption and regulating metabolism. When the feed additive is applied to live pig feeding, the average daily gain and the meat-feed ratio of pigs can be remarkably increased on the premise that the thickness of back fat is not increased, meanwhile, the carcass lean meat percentage, the marbling score and the intramuscular fat content are increased, and the yield and the edible flavor of pork are comprehensively improved.

The present application relates to the technical field of food processing, and discloses a kind of mushroom foot powder minced meat product and its preparation method, the method includes: after drying edible mushroom foot, ultrafine grinding is carried out, and mushroom foot powder is prepared;Lean meat, fat and mushroom foot powder are added according to the mass ratio of 76:16:8, and salt and ice water are added and chopped into a paste, after low-temperature emulsification, heating treatment is carried out, and the mushroom foot powder minced meat product is obtained.The present application makes full use of edible mushroom processing by-products, significantly improves the water retention and gel strength of minced meat by adding mushroom foot powder, reduces the cooking loss, and improves the texture characteristics;At the same time, the fat content of the product is effectively reduced, the digestion and absorption are promoted, it is suitable for industrialized large-scale production, and the prepared minced meat product has a dense gel network structure and excellent processing characteristics, which meets the needs of consumers for low-fat healthy meat products.

The application provides a muscle building and shaping, fat control composition, a preparation method, application and product, and relates to the field of food technology.The composition according to the application is composed of the following raw materials in parts by weight: 30-100 parts of branched chain amino acid, 1-2 parts of casein hydrolysate, 10-50 parts of collagen peptide powder, 0.4-2 parts of cinnamon powder, 0.5-2 parts of purple tea concentrated powder, 5-10 parts of black pepper extract, 1-2 parts of concentrated freeze-dried watermelon powder and 2-8 parts of d-ribose; wherein the black pepper and ethanol solution are mixed, and the black pepper extract is obtained by means of extraction under the condition of heating and auxiliary microwave treatment. In the composition according to the application, the components interact with each other, and the muscle building, shaping and fat control effects are synergistically improved. The composition according to the application is applied to products with the effects of muscle building, shaping and fat control, and the effects are remarkable.

This invention discloses the application of GmSTART protein in increasing the protein and oil content of soybeans, belonging to the field of plant breeding technology. To improve the quality, yield, and plant height of soybeans and Arabidopsis thaliana, this invention provides the application of GmSTART protein in increasing the protein content, oil content, total fat content, yield, and / or plant height of soybeans or Arabidopsis thaliana. This provides more options for breeding soybeans with high oil and high protein content.

The invention relates to the technical field of food processing, in particular to frozen camel milk with milk skin and a preparation method thereof.The preparation method comprises the following steps that firstly, after camels produce milk, the temperature of the raw material camel milk is reduced to 0-2 DEG C from 37 DEG C within 10 minutes, the raw material camel milk is stored in 304 stainless steel, and nitrogen is introduced into a tank for protection during storage; step 2, after the raw milk reaches a factory, the total number of bacterial colonies is less than or equal to 20000 CFU / g, the protein content is more than or equal to 3.8 g / 100g, and the fat content is more than or equal to 4.5 g / 100g; through a series of measures such as rapid cooling, low-temperature storage, nitrogen introduction for protection, production and processing time shortening, low-temperature centrifugal separation, appropriate-temperature mixing and stirring, rapid cooling and the like, microbial reproduction is effectively inhibited, the oxidation speed of fat and protein in camel milk is slowed down, and decomposition and loss of nutritional ingredients are reduced; active nutrient substances in the camel milk are reserved to the maximum extent, and meanwhile, the content of active lactoferrin in the stock solution is increased.

A frozen confectionery comprising: 5% by mass or more of an oil-and-fat, and 30% by mass or more of moisture, the oil-and-fat having a solid fat content of 70% by mass or more at 25°C and a solid fat content of 15% by mass or less at 35°C, and the oil-and-fat having a mode particle diameter of 10 to 30 μm for fat globules.

A fat formulation can include triacylglycerides that can be made of glycerol esterified with straight-chain saturated fatty acids, where a solid fat content as a function of temperature of the triacylglycerides differs from a solid fat content of butterfat by at most 0.1 at any temperature between 0° C. and 40° C. A fat formulation can include triglycerides that include straight-chain, saturated fatty acids selected from a distribution of fatty acids with between 4 and 24 carbon atoms, where the distribution comprises a non-monotonic change in relative fatty acid content between the fatty acids with between 4 and 24 carbon atoms.

The invention relates to a meat paste fat content detection device and method, relates to the technical field of food detection, and aims at solving the problems that the meat fat content detection process is tedious and the cost is relatively high. The device comprises a power-on module which is used for outputting an alternating current signal with a constant amplitude; the electrode array is connected to two sides of the meat paste sample and is used for releasing current to the uniform meat paste sample; the signal conditioning module is used for collecting a voltage signal of the meat paste sample, decomposing an impedance component and a capacitive reactance component of the meat paste sample and outputting the impedance component and the capacitive reactance component to the calculation module; the weighing module is used for detecting the weight of the meat paste sample and outputting the weight to the calculation module; the calculation module is used for calculating the proportion of fat in the meat paste sample according to the weight, the impedance component and the capacitive reactance component of the meat paste sample and the type of the meat paste sample. By collecting the impedance value, the capacitive reactance value and the weight of the meat paste sample and utilizing the pre-established mathematical model, the fat content in the meat paste sample can be rapidly measured, and the method is low in cost, accurate and efficient.

The invention provides a safe and efficient animal skin biological degreasing method. The method is characterized in that esterase or protease with weak affinity to collagen and elastin and strong affinity to fat cell membranes is selected for synergistic effect, on the basis of not excessively damaging collagen and elastin, the permeation efficiency of lipase in animal skin and the full contact efficiency of lipase and grease are improved, and the catalytic effect of lipase is improved. And then through the synergistic effect of multiple lipases-alkalis, the hydrolysis rate of the grease is increased, and hydrolysates are effectively removed, so that efficient degreasing is realized. Through the technology, the grease content of the animal grease can be reduced to 2% or below, a petroleum-based surfactant is not used, and good energy-saving and emission-reducing effects are achieved. The method has important guiding significance for developing animal skin processing biotechnology and complex enzyme preparations.

The invention discloses a method for preparing an oyster mushroom cultivation auxiliary material by using dining-table remaining food and the oyster mushroom cultivation auxiliary material, and relates to the technical field of dining-table remaining food recycling, the method comprises the following steps: S1, pretreatment: through multiple oil and salt removal treatment steps, the oil and salt removal efficiency of garbage materials is high; s2, sterilization and separation: performing high-efficiency sterilization'harm removal and retention 'to further adapt to a subsequent fermentation process, and performing centrifugal high-efficiency separation on a required solid phase; s3, fermentation: converting a solid-phase protein part into small-molecular protein in a microbial fermentation manner to achieve efficient protein conversion; and S4, post-processing. The biological compound protein material obtained by the preparation method provided by the invention is clear in yield increasing mechanism, and can provide higher contents of crude protein, cellulose, lignin and crude fat in the cultivation material, and the obtained product can equivalently replace traditional bran, corn flour and soybean meal to be used for oyster mushroom strong hypha yield increasing cultivation, so that recycling and high-value utilization of recycled wastes are realized.

The present invention includes extruded livestock feed particles comprising a high level of fat and methods of making these animal feed particles. The particles are palatable and digestible by the livestock animals and lead to an enhanced energy intake by the animals. The particles are also flowable. The method includes the use of a vacuum coater to incorporate the fat into extruded animal feed particles. The present invention also includes methods of feeding dairy cows.

The application discloses a rice bran oil gel and a preparation method and application thereof. The rice bran oil gel is composed of rice bran oil rich in natural orpen wax (0.5%-3% orpen wax) obtained by supercritical CO2 extraction of rice bran and added gelling agent beeswax or monoglyceride (6%-10% addition amount). In the preparation, the added gelling agent is added to the rice bran oil, stirred and dissolved by heating to 80-90 DEG C, and then cooled and crystallized to obtain the rice bran oil gel. The application utilizes the synergistic crystallization of natural orpen wax and the added gelling agent, and a stable gel network with oil binding capacity ≥95%, DPPH and ABTS free radical scavenging rate ≥95% can be formed at 6%-8% addition amount. The rice bran oil gel can completely replace butter in baked foods, significantly reduce the fat content, increase the dietary fiber content, and realize high-value utilization of rice bran resources.

1. The name of the design product: body fat scale. 2. The use of the design product: for measuring body weight, fat content, and other human health data. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view 1.

The invention relates to the technical field of food, and provides mascarpone cheese with cleaning labels with different application characteristics as well as a preparation method and application of the mascarpone cheese, and the mascarpone cheese is prepared by mixing a protein raw material and single cream, acidifying, sterilizing and homogenizing; the fat content of the mascarpone cheese is 30-50%, and the protein content of the mascarpone cheese is 3-8%; the mass ratio range of casein to whey protein in the Mascarpone cheese is 0.25-4; the mass ratio is increased within the mass ratio range to improve the supporting property of the mascarpone cheese during application and the hardness of the mascarpone cheese, so that tiramisu prepared from the mascarpone cheese is better in supporting property, higher in hardness and clearer in appearance; the mass ratio is reduced within the mass ratio range so as to improve the leavening rate of the mascarpone cheese, and when the mascarpone cheese is used for making cheese cakes such as Bask, the leavening rate of the mascarpone cheese is high, and pores in the side section of the mascarpone cheese are compact; meanwhile, the mascarpone cheese still tastes fine and smooth, and the surface of ingredients is clean.

This invention belongs to the field of seafood processing technology, specifically relating to a method for preparing a low-fat squid paste, comprising the following steps: (1) homogenizing and sterilizing squid viscera with physiological saline; (2) inoculating the treated squid viscera raw material with Bacillus subtilis inoculum for fermentation; (3) treating the fermented squid viscera raw material at 115-125℃ and 0.4-0.5MPa for 15-30 minutes; (4) allowing it to settle, removing the uppermost oil layer, and concentrating the remaining material under vacuum to obtain the squid paste product. Although the squid paste product prepared by this invention has a low fat content, it contains a high amount of DHA and EPA, thus retaining a high nutritional value.

The invention relates to a method and device, determining the milk quality, for the rapid and precise determination of the fat content and the dry non-fat residue in it. The method consists in continuous measurement at intervals of 30μs to 300 ms during the heating of the test sample up to 64° C, measuring the ultrasound speed Vus, the reported values of the voltage Uh, and the current strength Ih of the heater (4), calculating the energy, released by the heater E1n. The data serve for mathematical stepless determining the least fat content of milk, dry non-fat residue of milk and protein content in milk; The device contains a control module (10), maintaining a two-way connection with a current sensor (7) that continuously measures the heater current during the heating process, as the control module makes calculations, using the reported values received from it.