311 results about "Fat content" patented technology

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 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 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 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 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 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.

In a grill-cooking apparatus including a burner that combusts hydrogen and a food mounting part provided above the burner, a washing-away effect of the excessive fat content by moisture contained in a hydrogen combustion gas can be enhanced. Each supporting rod part includes a flat part located at an upper end and configured to come into contact with food, a maximum-width part, which is located below and away from the flat part, and a Y-axis direction width of which is maximum, and an increasing-width part, a Y-axis direction width of which gradually increases from the flat part toward the maximum-width part. Preferably, each supporting rod part is provided with a decreasing-width part, a width of which gradually decreases from the maximum-width part toward a lower end.

The invention relates to the technical field of food processing, in particular to low-sugar and low-fat cookies and a making method thereof. The low-sugar white bean paste comprises the following components in percentage by mass: 65-75% of low-sugar white bean paste, 10-15% of almond powder, 3-5% of radix puerariae powder, 6-12% of wormwood juice, 1-3% of fruit and vegetable powder and 3-5% of egg yolk. The low-sugar white bean paste is adopted to replace traditional flour, the almond powder, the radix puerariae powder and the wormwood juice are added, the sugar content and the fat content are remarkably reduced, and meanwhile dietary fibers and microelements are increased. Due to the addition of the almond powder and the wormwood juice, the cookies are endowed with unique nut fragrance and herbal fragrance, and the cookies are soft and dense in taste and long in aftertaste. The cookies are designed to be rose-shaped, petal parts and leaf parts are toned through fruit and vegetable powder, flower core parts are decorated by dried sweet-scented osmanthus, and the cookies are novel in appearance and attract consumers.

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 application relates to the field of food, and discloses a low-fat high-protein stretch type cheese and a preparation method thereof. The preparation method comprises the following steps: subjecting raw milk to standardization treatment to obtain a standardized liquid; subjecting the standardized liquid to sterilization treatment to obtain a sterilized product; uniformly mixing the sterilized product with konjac glucomannan after cooling to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain an acidified liquid; inoculating the acidified liquid with a starter to perform pre-fermentation treatment to obtain a pre-fermented product; performing curd formation treatment, whey discharge treatment, heap fermentation treatment, salting treatment, hot stretching treatment and ripening treatment on the pre-fermented product to obtain the low-fat high-protein stretch type cheese. The stretch type cheese disclosed by the application not only has low fat content and high protein content, but also has excellent melting property, stretchability and flavor taste, is comparable to traditional high-fat cheese, and meets the needs of consumers.

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 invention belongs to the technical field of vitamin coating and animal breeding, and particularly relates to coated 25-hydroxyvitamin D3, a preparation method thereof and application of the coated 25-hydroxyvitamin D3 in improving the lactation performance and milk quality of ruminants. The 25-hydroxyvitamin D3 disclosed by the invention can regulate and control the release rate of the 25-hydroxyvitamin D3 in rumen and small intestines, so that the 25-hydroxyvitamin D3 can reach the small intestines to be absorbed to the greatest extent, the nutrition regulation and control function of the 25-hydroxyvitamin D3 is fully played, the lactation performance of dairy cows is improved, meanwhile, the lipid metabolism of ruminants can be regulated and controlled, and the lactose content in milk can be increased. The test result shows that by adding the coated 25-hydroxyvitamin D3 into the basic ration of the dairy cow, the milk yield of the dairy cow can be increased, and meanwhile, the fat content and the lactose content in the milk can be remarkably increased. Therefore, the coated 25-hydroxyvitamin D3 can improve the feed efficiency, reduce the feeding cost and improve the production benefit.

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 provides a detection method for the content of crude fat in pet feed, and the detection method comprises the following steps: (1) acid hydrolysis pretreatment: adding hydrochloric acid solution into the pet feed to be detected, heating to micro boiling, keeping, cooling, filtering, obtaining residues, and washing to neutral; (2) freezing treatment: freezing the residues washed to neutral; (3) first weighing: drying the residues after the freezing treatment, adding glass beads, drying and cooling, and weighing to obtain m1; (4) extraction: Soxhlet extraction, controlling the temperature to make the refluxing times 10-20 times / hour, and extracting for 1-3 hours; (5) second weighing and (6) calculation: obtaining the content of crude fat X. Through the modification of the detection steps and the solvent, the application can realize the rapid detection of the content of crude fat in pet feed, has good accuracy, can meet the detection and formula research and development requirements of the pet feed, and provides technical support for the research and development and standard development of the pet feed.

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 invention aims to provide a peptide for accelerating fat metabolism and application thereof, the peptide is prepared into a product convenient to use, and the amino acid sequence of the peptide is MVHSYSETSD. The peptide is obtained through peptide library screening, bioinformatics analysis screening and fat cell decomposition experiment verification, and it is verified that the active peptide obtained through screening has the effects of accelerating fat metabolism, inhibiting fat accumulation, reducing blood fat and body fat content and reducing body weight; the insulin sensitivity and the glucose tolerance are improved, and the prevention and treatment effects on obesity and complications thereof are realized.

The invention relates to the technical field of yoghurt ice cream, in particular to low-fat yoghurt ice cream and a preparation process thereof, and the preparation process comprises the following steps: mixing raw materials, homogenizing, sterilizing and fermenting to obtain fermented feed liquid; demulsifying and aging the fermented feed liquid to obtain aged feed liquid; the aged feed liquid is homogenized to obtain homogenized feed liquid, and finally, the homogenized feed liquid is firstly congealed and then quick-frozen to obtain the low-fat yogurt ice cream. The low-fat yoghurt ice cream prepared by the preparation method disclosed by the invention has the fat content of less than 3%, and also has strong yoghurt flavor, fine and smooth taste and mellow and natural fragrance.

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 present invention relates to a novel cyclopeptide and uses thereof. It was confirmed that when preadipocytes were treated with the novel cyclopeptide according to the present invention, the fat content was significantly reduced compared to differentiation-induced preadipocytes. Therefore, a food composition, a health functional food, a pharmaceutical composition, a quasi-drug composition, a cosmetic composition, a feed composition, and a feed additive composition comprising the cyclopeptide as an active ingredient can be usefully used for preventing, alleviating, or treating obesity.

The invention relates to the technical field of food processing, discloses a cheese processing method for controlling inflation based on weighing feedback, and aims to solve the problems that in traditional cheese processing, inflation parameters are adjusted by subjectively observing the filling power by operators, no bubbles are lost in quantitative standards, fixed parameters are difficult to adapt when raw material characteristics fluctuate, and the processing efficiency is low. The quality of finished products is not uniform, and the rate of unqualified products is high. The method comprises the following steps: mixing raw materials, buffering and filtering, weighing and detecting after primary inflation, converting a weighing deviation ratio into quantitative calculation of a bubble missing amount through a correlation formula of a single cream fat content and a fermented milk viscosity nonlinear correction term, carrying out secondary inflation after dynamically correcting inflation time and rate, and then filling and baking to obtain a finished product. Inflation control can be changed from qualitative control to quantitative control, manual operation differences are reduced, fluctuation of conventional batches of raw materials is adapted, the finished product quality is kept consistent, generation of unqualified products is reduced, and the process stability requirement for standardized mass production of roasted cheese is met.

The present invention relates to the field of nutritional compositions, methods of providing nutritional compositions and uses thereof. More particularly, the present invention relates to a ready-to-eat powdered infant formula or ready-to-eat powdered growth formula exhibiting desirable gastric digestion characteristics. There is provided a nutritional composition comprising casein, whey protein comprising alpha-lactalbumin (aLac) and beta-lactoglobulin (bLac), and protein-coated fat droplets wherein the composition has a protein content of from 5% to 20% (w / w) based on total solids; the bLac content is at least 3% (w / w) based on the total protein level, and the aLac + bLac content is at least 25% (w / w) based on the total protein level; the fat content is in the range of 10% to 50% (w / w) based on total solids; the fat droplets are coated with an average protein load of 2 to 10 mg / m2, and wherein the weight ratio of casein: (aLacc + bLac) on the fat droplets is at least 4 times the weight ratio of casein: (aLacc + bLac) in the total composition; the level of sphingomyelin per 100 g of the composition is between 70 mg and 200 mg; the level of phospholipids per 100 g of the composition is between 280 mg and 950 mg.

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.