31 results about "Fat proteins" patented technology

The invention provides a treatment process for removing harmful substances in meat products, and relates to the technical field of meat product treatment. The treatment process for removing the harmful substances in the meat product comprises the following steps: S1, raw meat pretreatment; S2, treatment liquid soaking; S3, centrifugal separation; and S4, post-treatment. Microbial enzymes comprise lipase used for decomposing fat, protease used for degrading pollutants combined with protein, antioxidant enzyme used for scavenging free radicals and lactamase used for specifically degrading antibiotics, treated meat can become unsaturated fatty acid, intake of the unsaturated fatty acid in the human body is small, digestion is fast, and therefore people are not prone to being thick in blood and high in blood pressure.

The present invention discloses crisp dried meat slices and a preparation method thereof, and relates to the technical field of dried meat slice production and processing, and the crisp dried meat slices comprise the following raw materials in parts by weight: 75-85 parts of lean pork, 10-15 parts of pig spine fat, 4-7 parts of solid auxiliary materials, 5-8 parts of liquid auxiliary materials, 5-8 parts of red yeast rice water and 10-16 parts of crushed almond kernels. The pork spine fat and the lean pork are jointly used as raw materials, the pork spine fat can stabilize the shape of the dried meat slice and stimulate the fragrance and flavor of the product on the basis of improving the oil wettability and crispness of the dried meat slice, and the pork spine fat is rich in fat, protein, various trace elements and vitamins and further has the multiple effects of moistening the lung to arrest cough, moistening the skin, beautifying the face and the like. The egg liquid is used as a main component of a liquid auxiliary material and replaces part of water to be mixed and stirred, so that the adhesion of the dried meat slice can be improved, the nutritional value of the dried meat slice can be improved, the crispness of the dried meat slice is enhanced, and the flavor is enriched.

The invention relates to a processing method of high-quality frozen chafing dish beef slices, in particular to a processing method of the high-quality frozen chafing dish beef slices, which comprises the following steps: by taking beef cattle acid-discharge-free cut meat as a raw material, firstly decocting a fishy smell removing liquid by adopting black tea powder and the like, blanching to remove fishy smell, rinsing, then carrying out ice-water bath rapid pre-cooling, fluidized bed liquid nitrogen freezing and the like, and finally preparing the high-quality frozen chafing dish beef slices. The high-quality frozen beef slice overcomes the quality defects of fat and protein oxidation, juice loss and the like of the traditional frozen beef slice, and can be used for hot food consumption at any time on a hot pot dining table according to the consumption demand of catering hot pot.

The invention discloses an intelligent poultry cooking method based on cooking equipment and a system thereof. The method comprises the following steps: S1, acquiring original information of poultry food materials to be cooked and performing preprocessing; s2, putting the preprocessed poultry food materials into intelligent cooking equipment, starting a cooking program, and monitoring water content, fat content, protein content and impurity related data of the food materials in a cooking process in real time; s3, analyzing the monitoring data through an intelligent algorithm, and identifying impurity components and content; and S4, automatically adjusting cooking parameters or switching a cooking method according to an impurity identification result. The invention relates to the technical field of intelligent cooking. According to the intelligent poultry cooking method and system based on the cooking equipment, the purpose that the system automatically adjusts the cooking temperature, time and method according to the real-time monitoring result and impurity recognition is achieved, impurities are effectively removed, the cooking process is optimized, and the taste and flavor are improved to the maximum while nutrients of food materials are kept is achieved.

Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil, plant gums, a degummed oil and a protein-fat sediment. Also disclosed are food products containing or prepared from the reduced-fat extracts, fat-enriched fraction, gums, oils, protein-fat sediments and reduced-fat protein compositions.

The invention belongs to the field of food science and microbial engineering, and particularly relates to fusarium venanii protein, low-lipoprotein food as well as a preparation method and application of the fusarium venanii protein and low-lipoprotein food. The invention provides a fusarium venanii TB01 protein with high emulsibility as well as a preparation method and application of the fusarium venanii TB01 protein. According to the method, fusarium venanii TB01 mycelium is adopted as a raw material, composite enzymolysis and ultrasonic treatment are innovatively and sequentially cooperated, and functional modification of a protein structure is achieved while high-content protein (larger than or equal to 82%) is extracted through efficient wall breaking. Tests show that the two key indexes of emulsifying activity and stability of the obtained protein are obviously superior to those of soybean protein, and the emulsifying stability of the obtained protein is superior to that of commercial whey protein. Therefore, the protein obtained by the invention can be used as a high-performance emulsifying ingredient, is used for replacing or partially replacing whey protein or soybean protein, and is applied to food systems such as beverages, plant yoghurt, sauce and the like.

The invention discloses low glycemic index rice flour of a starch-fat-protein ternary complex, and relates to the technical field of food. The low-glycemic-index rice flour is prepared by mixing rice flour, lauric acid and beta lactoglobulin, the preparation process is simple and convenient to operate, the nutritional structure of traditional rice flour is optimized, the glycemic index is lower than that of the traditional rice flour, and the low-glycemic-index rice flour has good nutritional and health-care values.

The present invention relates to a method of producing an edible food product comprising an edible protein thread embedded in a fat matrix, the method comprising the steps of: - preparing a protein matrix (130), wherein said protein matrix comprises a protein; - preparing a fat matrix (140), wherein said fat matrix comprises at least 20% by weight of fat compared to the total weight of the fat matrix, the protein matrix and / or the fat matrix comprises one or more texturizing molecules capable of producing heat-resistant threads; - contacting (160) the protein matrix with the fat matrix to form edible protein threads from the protein matrix embedded in the fat matrix.

The application discloses an anti-interference reagent and application thereof, and relates to the technical field of biological detection. The application provides the reagent which can reduce the interference in the immunodetection sample in the presence of the interference encountered in the existing antigen-antibody sandwich reaction. The reagent comprises 0.1-1 parts of a blocking agent, 10-25 parts of a non-ionic surfactant and 5-20 parts of fat-free protein. The reagent can be directly added into a detection system, can effectively avoid or reduce the false results in the sample test, and can maintain the accuracy and stability of the detection results.

The present invention relates to the technical field of food processing equipment, and in particular to a mixing device and method for fusing effective ingredients of bone lipoprotein, comprising a mixing tank, and further comprising: a vacuum pumping assembly, arranged on the side wall of the mixing tank; a stirring assembly, arranged inside the mixing tank, the stirring assembly comprising: a motor; a drive rod, the output end of the motor facing downward and connected to the first end of the drive rod; a first stirring member, arranged at the second end of the drive rod; a second stirring member, arranged in the middle of the drive rod; and a defoaming assembly, arranged on top of the second stirring member. When the present invention is in use, the second stirring member can drive the defoaming assembly to rotate together with it when rotating, the defoaming assembly quickly breaks the bubbles, and the vacuum pumping assembly removes the air, so that no tiny bubbles remain in the mixing tank, thereby improving the quality of the bone lipoprotein.

The making method of the peeled honey walnut kernel snack comprises the following steps: S1, preparing and physically removing outer skin: selecting a fresh and high-quality walnut kernel raw material, soaking the walnut kernel in purified water at 50-60 DEG C for about 35 minutes, then fishing out the walnut kernel from hot water, and quickly putting the walnut kernel into automatic peeling equipment, the automatic peeling equipment effectively removes the outer skins of the walnut kernels through centrifugal force generated by high-speed rotation; in conclusion, the low-temperature long-time baking method is adopted, nutrition loss possibly occurring in the high-temperature treatment process is avoided, and healthy fat, protein and other micronutrients such as vitamin E and mineral substances in the walnut kernels can be reserved to the maximum extent through the processing mode; the invention not only meets the requirements of modern consumers on healthier and more natural food, but also reflects the attention of enterprises on environmental protection and social responsibility, and makes a contribution to sustainable development.

The present application belongs to the field of food science and microbial engineering, and specifically relates to a fusarium venenatum protein, a low-fat protein food and a preparation method and use thereof. The present application provides a high-emulsifying fusarium venenatum TB01 protein, a preparation method and application thereof. The present application uses fusarium venenatum TB01 mycelium as raw material, and innovatively realizes the functional modification of protein structure by sequentially cooperating complex enzymolysis and ultrasonic treatment, thereby efficiently breaking the cell wall to extract high-content protein (≥82%) and realizing the functional modification of protein structure. Tests show that the emulsification activity and stability of the obtained protein are significantly better than those of soybean protein, and the emulsification stability is better than that of commercial whey protein. Therefore, the protein obtained by the present application can be used as a high-performance emulsifying ingredient to replace or partially replace whey protein or soybean protein, and is applied to beverage, plant yogurt, sauce and other food systems.

The invention discloses a method for extracting micro-plastics in solid beverage granules, which comprises the following steps: S1, adding an alkaline solution into the solid beverage granules containing the micro-plastics, uniformly shaking, then heating in a water bath, intermittently adding a hydrogen peroxide solution at the adding frequency of 0.5 mL / 10min during the heating in the water bath; and S2, after the water bath heating is completed, reducing the water bath temperature for reaction, after the reaction is completed, carrying out suction filtration while the reaction is hot, washing with a surfactant, and carrying out suction filtration to obtain the micro-plastics, thereby completing the extraction. According to the method, animal and plant fat, protein and cellulose in the components of the solid beverage granules can be digested, so that the problems of more steps, long time consumption, low digestion efficiency of the solid beverage granules and easiness in causing micro-plastic loss in the prior art are solved, and the micro-plastic extraction accuracy is improved; the micro-plastic in the solid beverage granules can be quantitatively detected and researched.

The utility model discloses an anti-sediment fresh milk storage tank which comprises an inner tank, a milk inlet pipe, a milk conveying pipe and a heat preservation tank arranged outside the inner tank, the milk conveying pipe is connected with a straight discharging pipe and a plurality of flow promoting pipes through a multi-way collecting pipe, and one end of the straight discharging pipe penetrates through the inner tank and extends to the center position inside the inner tank. Wherein one flow promoting pipe far away from the straight discharging pipe is located on the tangent line of the inner wall of the inner tank parallel to the straight discharging pipe, the distances between every two adjacent flow promoting pipes are equal, and the arrangement width of the flow promoting pipes does not exceed one half of the radius of the inner tank. The opening degree of the throttle valve can be adjusted to adjust the flow of the direct discharge pipe and each flow promoting pipe, so that most fresh milk is discharged from the flow promoting pipe close to the inner wall of the inner tank, and the fresh milk is promoted to flow in the inner tank to form a vortex; and nutrient substances such as fat and protein are precipitated and collected to the center in the inner tank and are extracted and output by the elbow and the straight discharge pipe, so that waste caused by the fact that the nutrient substances such as fat and protein are precipitated and not discharged is prevented.

The invention discloses a composition for increasing the selenium content in liquiritin, glycyrrhiza polysaccharide and liquorice and application of the composition. The technical problem to be solved by the invention is how to increase the content of selenium and active substances in liquorice. To this end, the present invention provides a composition containing a rhizobium and a selenite, the rhizobium being a mesorhizium temperulum 01578 (i.e., a mesorhizium temperulum CCBAU 01578), and a method for producing the same, and the present invention provides a composition containing the rhizobium, i.e., a mesorhizium temperulum CCBAU CCBAU CCBAU CCBAU CCBAU CCBAU CCBAU CCBAU CCBAU CCBAU CCBAU CCBAU CCBAU CCBAU CCBAU CCBAU CCBAU CCBAU CCBAU. Experiments prove that when the rhizobium and exogenous selenium are jointly applied, the content of liquiritin, glycyrrhiza polysaccharide, selenium, fat, protein, flavone, saponin and / or glycyrrhizic acid in liquorice can be effectively increased, and a reference basis is provided for increasing the medicinal value of liquorice and the like.

The invention provides a method for preventing and controlling peanut leaf spot disease by using a Bacillus cereus and tea cake powder composition, and a Bacillus cereus aqueous solution and powder plus tea cake powder, which can effectively improve the effect of preventing and controlling peanut leaf spot disease. The tea cake powder is completely compatible with Bacillus cereus spores and has no effect on spore germination. The tea cake powder contains fat, protein, tea saponin and other ingredients, which can improve the wetting performance and adhesion performance of the Bacillus cereus aqueous solution and powder on the target when applied, and provide nutrients for the spore germination of Bacillus cereus. The attachment rate and infection rate of Bacillus cereus on the target disease are improved, thereby improving the prevention and control effect.

The application provides a low-fat cheese containing grain fermentation and a preparation method thereof. The steps include: mixing raw materials, uniformly mixing low-fat protein raw materials, a composite fat substitute and modified spirulina polysaccharide, and grain fermentation, adjusting pH to 6.5-6.7; adding a composite enzyme coagulating agent to coagulate milk; cutting the coagulated milk block, then gradiently increasing temperature to drain whey, filtering and separating 60%-70% whey; squeezing the coagulated milk block; and through early maturation, pulse electric field maturation and late maturation, the finished product is prepared. Through the combined technology of adding modified spirulina polysaccharide and grain fermentation, optimizing coagulation-whey draining process parameters and synergistic effect of pulse electric field maturation, the dual improvement of sensory quality and processing stability of the low-fat cheese containing grain fermentation is realized, and the technical effects of rich flavor, compact organization and smooth taste are achieved.

The invention discloses a method for preparing rumex hanus substitute tea through rapid fermentation of rumex hanus. The method is characterized by comprising the following steps: cleaning and drying; shredding is performed; putting the obtained shredded leaves into a frying pan, adding 3% of a nano-decomposition agent, 2.5-3% of food-grade baking soda and 3% of food-grade xanthan gum, uniformly stirring, and fermenting; drying and granulating; and performing secondary drying and packaging. The method is simple and easy to operate, the baking soda and the decomposition agent are matched with each other to quickly generate biological fulvic acid, fat, protein and the like in the food are protected, and the refreshing time of the food is prolonged. Meanwhile, the fulvic acid can also improve the quality and taste of the food, so that the food is more suitable for the taste of people, and the requirements are more widely applied.

The embodiment of the present application provides a kind of cooking electrical appliances, including utensil, cover, heating device and emulsification structure. The utensil is provided with the cooking space with open, cover is set at the open, for selectively open or close cooking cavity, heating device is used to heat utensil, emulsification structure is set in cooking cavity in lift, soup in cooking cavity can enter emulsification structure, and reflux from emulsification structure. Control method includes: determining that cooking electrical appliances opens emulsification function;Emulsification structure is controlled in cooking cavity and is lifted. The control method of the embodiment of the present application cooking electrical appliances by controlling emulsification structure in cooking cavity and is lifted, will form certain agitation to soup, so that soup boils more intense, promotes the intermingling of fat, protein and water, improves emulsification effect, can make soup rich.

The invention relates to the technical field of food processing equipment, in particular to mixing equipment and method for fusing bone lipoprotein active ingredients, and the mixing equipment comprises a mixing tank and further comprises a vacuumizing assembly arranged on the side wall of the mixing tank; the stirring assembly is arranged in the mixing tank and comprises a motor, a stirring shaft and a stirring shaft; the output end of the motor faces downwards and is connected with the first end part of the driving rod; the first stirring piece is arranged at the second end part of the driving rod; the second stirring piece is arranged in the middle of the driving rod; and the defoaming assembly is arranged at the top of the second stirring piece. When the device is used, the second stirring part can drive the defoaming assembly to rotate together during rotation, the defoaming assembly quickly breaks bubbles, the vacuumizing assembly pumps air away, tiny bubbles cannot be reserved in the mixing tank, and the quality of bone fat protein is improved.

The invention discloses an aquatic product processing technology and a packaging method, and relates to the technical field of food. The specific preparation method comprises the following steps: by taking crabs as research objects, firstly, cooking the crabs to obtain cooked crabs; then preparing a packaging film, mixing the base material and the solvent, adding the plasticizer, then adding the active matter, stirring to obtain film liquid, and drying and balancing the film liquid to obtain the packaging film; and finally, packaging the cooked crabs in packaging films, extruding air, and freezing and storing. The packaging film prepared by the invention has good antibacterial performance, and can effectively inhibit the growth of bacteria, reduce food pollution and delay the decay process of crab products; the crab preservative also has good oxidation resistance, can slow down oxidation of fat, protein and other components in crabs, maintains nutritional ingredients and flavor of the crabs, improves the preservative and fresh-keeping effects of crab products, and prolongs the shelf life.

The invention relates to the field of food detection materials, in particular to a QuEChERS pretreatment composite adsorbent and a preparation method and application thereof.The QuEChERS pretreatment composite adsorbent comprises a) a magnetic core-dielectric layer composite structure which comprises a magnetic core composed of iron oxide nanoparticles and a dielectric layer wrapping the magnetic core; b) an ordered mesoporous oxide layer coated outside the magnetic core-dielectric layer composite structure; and c) the inner surface of the mesoporous oxide layer has hydrophobic groups and acidic functional groups through step-by-step modification. Through cooperative protection of the magnetic core and the functional layer, graded capture and accurate removal of interferents such as fat and protein are achieved, and meanwhile the rapid recovery capacity of the material in a complex matrix is enhanced.

The application relates to the field of food detection materials, in particular to a QuEChERS pretreatment composite adsorbent as well as a preparation method and application thereof. The QuEChERS pretreatment composite adsorbent comprises: a) a magnetic core-dielectric layer composite structure which comprises a magnetic core composed of iron oxide nanoparticles and a dielectric layer coated outside the magnetic core; b) an ordered mesoporous oxide layer coated outside the magnetic core-dielectric layer composite structure; and c) the inner surface of the mesoporous oxide layer is provided with hydrophobic groups and acidic functional groups through step-by-step modification. Through the synergistic protection of the magnetic core and the functional layer, the application realizes the hierarchical capture and accurate removal of interfering substances such as fat and protein, and meanwhile, the rapid recovery capacity of the material in a complex matrix is strengthened.

The application discloses a screening and detection method for 43 kinds of illegally added weight loss drugs in brewed beverages, and belongs to the technical field of food safety detection.The method comprises the following steps: (1) a water phase extraction liquid is added into a to-be-detected brewed beverage sample and uniformly dispersed, then an organic phase extraction liquid is added, mixed, extracted, centrifuged, and the supernatant is taken out and purified by an EMR solid extraction column, eluted by acetonitrile, and collected as a sample solution; (2) the sample solution is detected by an ultra-high performance liquid chromatography-high resolution mass spectrometry instrument to perform qualitative screening and / or quantitative analysis.The method optimizes a pretreatment technology, effectively purifies impurities such as fat and protein in a matrix, has a wide coverage of screening targets, can screen and detect 43 kinds of illegally added weight loss drugs in a high-throughput manner, is accurate in qualitative screening and quantitative analysis, and greatly improves the detection efficiency and detection accuracy of illegally added substances in brewed beverages.

The present invention relates to a vegan cream-cheese-like spread comprising a homogeneous distribution of plant proteins and fat, wherein: the vegan cream-cheese-like spread having a free-fat structure which is substantially devoid of agglomerated fat-protein clusters, and having a bimodal distribution of fat droplet diameters comprising a first mode of 1 to 5µm and a second mode of 15 to 45µm, as determined by confocal laser scanning microscopy.

The invention discloses a composition containing cerebroprotein hydrolysate as well as a preparation method and application thereof. The composition has the main effects of improving memory, tranquilizing and allaying excitement and assisting digestion. Experiments prove that the combination of the deer brain protein hydrolysate, the pig brain protein hydrolysate and the bovine collagen peptide powder can improve the learning and memory ability of transgenic mice with Alzheimer's disease, and the combination of the deer brain protein hydrolysate, the pig brain protein hydrolysate and the bovine collagen peptide powder can further repair damaged nerve cells. The sea-buckthorn can reduce damage caused by oxygen free radicals and accelerate removal of free radicals in the body. Hawthorn and endothelium corneum gigeriae galli can improve the digestive function of a user, so that nutritional ingredients in the composition are fully absorbed by a human body. And the anti-oxidation effect of the vitamin C and the vitamin B5, the nervous system health maintaining effect of the vitamin B1, the vitamin B6 and the vitamin B12 and the carbohydrate fat protein hydrolysis accelerating effect of the vitamin B3 are supplemented, so that the whole formula composition has a certain effect of preventing the Alzheimer's disease and has a good application prospect.

The present invention relates to a yoghurt substitute product comprising fat, protein, carbohydrates, having a dry matter content from 11 to 22 wt.%; and a fat content of from 1 to 12 wt.% based upon the weight of the yoghurt substitute product; and characterized in that the fat is a fat composition comprising saturated fatty acid residues, mono- and poly- unsaturated fatty acid residues; and C12:0 fatty acid residues are present in an amount of less than 5.0 wt.% and the combined content of C16:0 and C18:0 fatty acid residues is in a range of from 35 to 55 wt.% on total weight, based upon the weight of fat composition, and wherein the fat composition is consisting of a randomly interesterified fat; a method for preparing it; a food product comprising it and the use of the fat composition.

This invention discloses a traditional Chinese medicine composition for fatty liver and / or hyperuricemia and its application. The composition comprises the following herbs in parts by weight: 10-30 parts raw Coix seed, 8-24 parts Polyporus umbellatus, 8-24 parts Poria cocos, 5-20 parts Atractylodes lancea, 5-20 parts Phellodendron chinense, 5-20 parts stir-fried Atractylodes macrocephala, 10-30 parts Alisma plantago-aquatica, 5-18 parts prepared Pinellia ternata, 5-20 parts Citrus reticulata peel, 5-18 parts Magnolia officinalis, 8-24 parts Bupleurum chinense, 5-20 parts Forsythia suspensa, 5-20 parts stir-fried Areca catechu, and 5-20 parts Citrus aurantium. This traditional Chinese medicine composition can be used to treat fatty liver and / or hyperuricemia, achieving the effect of "treating different diseases with the same method," providing a new treatment option for patients with single or dual lipid-protein metabolic disorders.

Method for preparing a food product which is cheese-like, comprising the steps of: a) forming a mixture comprising the following components: water - fat, preferably vegetable fat; - protein, preferably vegetable protein; - one or more alkaline earth salts, for example a calcium salt and / or a magnesium salt, - one or more polysaccharides, preferably a vegetable polysaccharide; wherein the formed mixture has a pH value in the range of 6 through 10; b) gradually lowering the pH value of the formed mixture to a value below 6; c) allowing the obtained mixture to solidify and / or harden such that a food product in solid form is obtained which food product is cheese-like

The preparation method is characterized by comprising the following steps: a, preparing a seed solution, namely inoculating pediococcus pentosaceus into an MRS liquid culture medium, performing shake culture, and then transferring the pediococcus pentosaceus into a new MRS culture medium for culture; b, preparation of an enzyme fermentation culture medium: fresh purple cabbages without plant diseases and insect pests are subjected to cleaning, pulping, enzymolysis, dilution, sugar degree adjustment, pasteurization and sterilization, cooling and PH adjustment pretreatment in sequence; c, preparing an enzyme fermentation liquid: inoculating the seed liquid into the purple cabbage fermentation culture medium in the step b according to the proportion of 7.5-12.5%, and performing oscillation culture to generate purple cabbage enzyme; the Pediococcus pentosaceus is Pediococcus pentosaceus NCJF, and the preservation number of the Pediococcus pentosaceus NCJF is CCTCC (China Center For Type Culture Collection) M 20251410; after fermentation by pediococcus pentosaceus, the fat and protein decomposition and oxidation resistance of the purple cabbages are greatly enhanced.