91 results about "Food structure" patented technology

The present invention discloses a preparation method of a stable high internal phase gelatinous wheat gliadin Pickering emulsion. The preparation method comprises the following steps: (1) wheat gliadin is dissolved into an alcohol solution; (2) an chitosan acetic acid solution is prepared; (3) the obtained solution in the step (1) is poured into the chitosan acetic acid solution, homogenization is conducted, and the homogenized solution is subjected to rotary evaporation; (4) a pH value of the obtained solution in the step (3) is adjusted to be 4.0-6.0; and (5) the obtained solution in the step (4) is mixed with oil and the mixture is subjected to shear emulsification to obtain the stable high internal phase gelatinous wheat gliadin emulsion. The obtained wheat gliadin Pickering emulsion by the method is high in stability and good in viscoelasticity, and can be used for embedding a large amount of oil. The stable high internal phase gelatinous wheat gliadin Pickering emulsion is low in requirement for devices, and simple and easy to operate in the method, and has relatively good prospect in the application aspects of novel nutrient delivery carriers and food structure modification base materials.

The invention belongs to the technical field of emulsions, and discloses a high-internal-phase emulsion of soybean protein isolate-pectin compound stabilized quercetin and a preparation method of thehigh-internal-phase emulsion. The method comprises the following steps: dissolving soybean protein isolate in distilled water to obtain a soybean protein isolate solution; dissolving pectin in distilled water, and adjusting the pH value to obtain a pectin solution; mixing the soybean protein isolate solution with the pectin solution; adjusting the pH value of the solution to 3.0-11.0; mixing the obtained solution with vegetable oil containing quercetin in proportion, then carrying out ultrasonic treatment, and carrying out centrifuging to obtain the high-internal-phase emulsion of soybean protein isolate-pectin compound stabilized quercetin. According to the invention, no surfactant is needed, and the obtained oil-in-water type emulsion is small in particle size, good in viscoelasticity and high in stability and has an excellent protection or controlled release effect on quercetin. The preparation method is low in instrument requirement, the method is simple and is easy to operate, andgood prospects are achieved in application aspects of novel nutrient substance conveying carriers and food structure modification base materials.

The invention discloses nutritional powder and cake replacement meal with dietary energy, amino acid constitution and a reasonable food structure for aged people. The basic ingredients comprise the components in parts by weight as follows: 3.3 parts of egg powder, 5.6 parts of whole milk powder, 3.0 parts of fresh oyster, 1.1 parts of chicken liver, 16.0 parts of soybean meal, 10.0 parts of black rice, 8.0 parts of buckwheat, 4.9 parts of oatmeal, 13.7 parts of sweet potato piece, 2.5 parts of Konjac powder, 2.0 parts of liquorice, 2.3 parts of Semen sesami nigrum, 3.0 parts of colleseed oil, 13.6 parts of alfalfa, 3.0 parts of tremella, 10.0 parts of tomato, 2.0 parts of lotus root starch, 1.5 parts of agaric, 1.0 parts of dried kelp, 15.0 parts of honey, 0.2 parts of stevioside and 1.0 parts of fructo-oligosaccharide. In addition, medical and edible food materials are further respectively added: 3.5 parts of fructus lycii, 3.5 parts of dried lily, 3.5 parts of chrysanthemum, 3.5 parts of pericarpium citri reticulatae, 3.5 parts of dried red date, or 3.5 parts of dried hawthorn. With the adoption of the technical scheme, the product can meet the recommended suggestive value with reasonable dietary energy and amino acid constitution put forward by the world health organization and reasonable suggestive value of food structure put forward by Chinese Resident Dietary Guidelines (2007).

The invention aims to overcome the defects of the prior art and provides multicolored mantou with reasonable food structure, energy composition and amino acid composition and rich VA (vitamin A), calcium, iron, zinc and selenium. The multicolored mantou is made with, by weight, 8.8 parts of whole egg powder, 22.5 parts of whole milk powder, 5.9 parts of oyster, 2.0 parts of chicken liver, 10.2 parts of small smoked dried bean curd, 3.9 parts of red kidney bean, 2.0 parts of mung bean, 3.2 parts of soybean, 55.0 parts of special grade-2 wheat flour, 19.8 parts of buckwheat, 3.0 parts of konjac powder, 6.2 parts of pine nut kernel, 2.0 parts of dried jelly fungus, 0.7 part of dried yeast, 16.7 parts of white granulated sugar, 6.0 parts of fructooligosaccharide, and 0.1 g of stevioside.

The invention discloses low-sugar black fungus-white fungus mixed congee with reasonable dietary energy, reasonable amino acid profile and reasonable food structure, which comprises the following ingredients in part by weight: 1.3 parts of egg powder, 12.4 parts of soybeans, 4.4 parts of red kidney beans, 16.4 parts of black kernelled rice, 5.3 parts of sweet potato flakes, 3.8 parts of peanut kernels, 1.5 parts of pinenut kernels, 2.0 parts of black fungus, 3.4 parts of white fungus, 2.5 parts of dried kelps, 3.0 parts of liquorice, 17.0 parts of white granulated sugar and 0.1 parts of stevioside. By adopting the above technical scheme, a product of the low-sugar black fungus-white fungus mixed congee can simultaneously meet a suggested value of reasonable dietary energy and reasonable amino acid profile recommended by World Health Organization and also can meet a suggested value of reasonable food structure proposed in Dietary Guidelines for Chinese Residents (2007).

The present invention discloses food, and is especially noodles with special flavor and the making process. The noodles with special flavor feature that at least one kind of beverage is added into the noodles material. The making process of the noodles with special flavor includes making dough with flour and some beverage, cooking, adding beverage, and adding proper amount of diced vegetable, diced fruit, diced meat and/or diced egg. By means of adding tea, tea powder, wine, milk, fruit juice or fruit powder, various kinds of noodles, tea noodles, wine noodles, milk noodles, fruit noodles, etc may be made. The present invention is significant in optimizing food structure and developing food culture.

The invention discloses a spicy cumin halal barbecue condiment and a preparation method thereof. The preparation method comprises the following steps of: scientifically compounding an antifreeze polypeptide which can remarkably improve anti-freezing effects of a food material, delay and prevent ice crystal formation and recrystallization of the food material during frozen storage, prevent the food structure, the quality and the flavor of the food material from being destroyed, and prolong the market circulation time limit of the food material, and a composite flavor maillard peptide which can endow the food material with special fragrance, taste and color and produce strong antioxidant effects; adding penetrating agents which have rapid penetration effects and shorten the pickling time, potato powder, sweet potato powder and tomato powder which can reduce the production of barbecue carcinogens, and functional raw materials such as dietary fibers and the like which can prolong the shelf life of a condiment and promote digestion to finally prepare a halal barbecue condiment which is more suitable for a commercial operation mode, has remarkable anti-freezing effects, can prolong the circulation time limit of the food material during frozen storage, keep the quality and flavor of the food material, shorten the pickling and barbecuing time and reduce the production of barbecue carcinogens, and is strong in penetration effects.

Disclosed is a wheaten food composition with reasonable food structure, wherein the suggestions for health diet are converted into reasonable food structures, and the diet form is transformed into food combination. ú¼Furthermore, a plurality of foodstuff groups with differences are combined into foodstuff assembly with reasonable food structure through intensified nourishing and methods including interchanging, mixing, expanding and mixing.

The invention discloses a halal barbecue seasoning which can shorten the marinating time and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation of ice crystals and recrystallization of food materials during frozen storage, and prevent the food structure of food materials , the quality and flavor are destroyed, the antifreeze polypeptide that prolongs the market circulation of food materials and the special aroma, taste and color can be given to food materials, and the compound flavor Maillard peptide with strong anti-oxidation effect can be produced, and the addition of fast penetration Functional raw materials such as osmotic agent that shortens pickling time, potato powder, sweet potato powder, tomato powder that can reduce carcinogens produced by barbecue, and dietary fiber powder that can prolong the shelf life of seasonings and promote digestion, and finally prepare a kind of food with significant anti-inflammatory properties. The halal barbecue seasoning is more suitable for commercial operation mode because of its freezing effect, prolonging the circulation period of frozen ingredients, maintaining the quality and flavor of ingredients, strong penetration, shortening pickling and grilling time, and reducing the production of barbecue carcinogens.

The invention belongs to the field of dairy products and foods and discloses soybean protein yoghurt and a preparation method thereof. The soybean protein yoghurt is prepared from the following components in parts by mass: 40 to 50 parts of soybean protein, 20 to 30 parts of milk, 5 to 15 parts of sugar and 5 to 10 parts of a compound stabilizer. According to the soybean protein yoghurt provided by the invention, the soybean protein and the milk are combined, and animal protein and plant protein are complementary to each other and are combined with lactic acid bacteria; a mixture is fermentedto prepare the soybean protein yoghurt; the amount of the milk can be reduced and the cost is reduced; the problem that the protein content in a food structure is relatively low also can be solved; the requirements of people on nutrients, health care and safety can be met and the pursuit of people on tastes is increased.

The invention belongs to the technical field of starch processing and aims at providing a preparation method of waxy corn modified starch capable of improving quality of frozen food. The preparation method of the waxy corn modified starch capable of improving the quality of the frozen food is characterized by comprising the following steps: mixing starch with water and stirring, adding alkali liquor, adding epoxypropane, adding a crosslinking agent, adjusting pH value, washing, dehydrating and drying. Compared with the existing modified starch in the frozen food industry, the preparation method of the waxy corn modified starch capable of improving the quality of the frozen food has the advantages that the obtained waxy corn hydroxypropyl distarch phosphate starch has good acid resistance, shear resistance, thermal stability and freeze-thaw stability, a food structure is improved, and a shelf life of food is prolonged; besides, the starch is also applicable to processing and low temperature preservation of foods such as bechamel and sauce.

The invention discloses a coarse cereal five-flavor convenient meal with reasonable dietary energy, amino acid composition and food structures. The coarse cereal five-flavor convenient meal comprises the following ingredients in parts by weight: 4.0 parts of whole hen egg powder, 7.8 parts of chicken breast, 1.0 part of chicken livers, 24.1 parts of white kidney beans, 11.5 parts of dry potato chips, 10.0 parts of buckwheat, 10.0 parts of sorghum rice, 10.0 parts of millet, 1.0 part of Konjac powder, 11.5 parts of pine nut kernels, 1.4 parts of agaric, 1.0 part of fructo-oligose, 5.0 parts oflotus root starch, 5.0 parts of three-delicacy soy sauce, 1.2 parts of siritch, 3.2 parts of white granulated sugar and 0.5 part of fine common salt. The recipe is a basic recipe, and the following ingredients are respectively added according to different verity flavors: 2.5 parts of dried orange peel, or 2.4 parts of liquorice and 0.1 part of stevioside, or 2.5 parts of dried hawthorn and 0.5 part of citric acid, or 34.0 parts of bitter gourd and 0.8 part of dehydrated onion, or 5.4 parts of garlic bulbs and 0.2 part of chilli powder, or 18.0 parts of ginger.

The invention discloses a bionic oral cavity food processing system and method. The system comprises a controller, a bionic oral cavity chewing device (1), and a saliva fed-batch device (2). The bionic oral cavity chewing device (1) and the saliva fed-batch device (2) are electrically connected to the controller. The saliva fed-batch device (2) is connected to the bionic oral cavity chewing device(1) through a conveying pipe (3). The controller controls the saliva fed-batch device (2) and then artificial saliva is gradually injected to food in the bionic oral cavity chewing device (1). In theinvention, the saliva fed-batch device is added in the bionic oral cavity food processing system, the physical and chemical digestion processes of food during an oral cavity chewing process are simulated, and the two processes of the physical breaking of solid food structures in a bionic oral cavity and the intake of the artificial saliva are truly simulated so that an in-vitro oral cavity processing method is closer to a real human chewing process. The system and the method are used to study changes from the food to bolus during the chewing process and accurate data is provided for a test.

The invention discloses a milk, black rice and low sugar mixed congee with dietary energy, amino acid constitution and a reasonable food structure. The basic ingredients comprise the components in parts by weight as follows: 3.1 parts of whole milk powder, 8.1 parts of soybean, 12.1 parts of white kidney bean, 18.5 parts of black rice, 4.9 parts of oatmeal, 2.0 parts of liquorice, 4.5 parts of semen pini koraiensis, 15.0 parts of white granulated sugar, 0.1 parts of stevioside and appropriate amount of water. In addition, medical and edible food materials are further respectively added: 5.0 parts of fructus lycii, 5.0 parts of dried lily, 5.0 parts of dried red date, 5.0 parts of coix lachryma-jobi kernel, 5.0 parts of dried hawthorn, or 5.0 parts of pericarpium citri reticulatae. The fructus lycii low sugar mixed congee, lily low sugar mixed congee, red date low sugar mixed congee, lachryma-jobi kernel low sugar mixed congee, hawthorn low sugar mixed congee, and pericarpium citri reticulatae low sugar mixed congee are prepared. With the adoption of the technical scheme, the product can meet the recommended suggestive value with reasonable dietary energy and amino acid constitution put forward by the world health organization and reasonable suggestive value of food structure put forward by Chinese Resident Dietary Guidelines (2007).

According to the technical scheme, the invention provides a domestic barbecue device. The domestic barbecue device can overcome the defects that in the prior art, practicality, heating uniformity and heating efficiency can not be taken into account, an existing barbecue device is inconvenient to operate, oil adheres to a barbecue pipe, and the barbecue pipe is easily impacted and is suitable for a domestic oven, a microwave oven and a convection furnace. The domestic barbecue device comprises a cooking chamber, a barbecue pipe, a grill, a drive device and an electric control device. The domestic barbecue device is characterized in that the grill is provided with a structure used for containing food vertically and a structure matched with the horizontally rotating drive device in a clamped mode. The side wall of the cooking chamber is provided with a perpendicular groove. The barbecue pipe is arranged in the perpendicular groove in an embedded mode. The cell leading-out end of the barbecue pipe is electrically connected with the output end of an electric heating pipe control circuit of the electric control device. At the time of barbecue, the food is vertically placed on the horizontally rotating grill through carriers matched with the food in shape, heat radiation generated by the barbecue pipe uniformly sweeps across the surface of the food, the food with various shapes can be barbecued simultaneously, and the food can be placed outside the cooking chamber before the barbecue or be taken out of the cooking chamber after the barbecue.

The present invention provides a method for preparation of frozen microwave instant food, wherein the main process is that before being cooked the ingredients are shaped (to ordinary shape or crushing, fine crushing, mashing shape) and impregnated. The impregnating solution used is an aqueous solution containing 30˜150 g/L of trehalose and 1˜100 g/L of polysaccharides, glue, phosphatide, starch, polylactic acid, edible tackifier or edible adhesive Trehalose and polysaccharides, glue, phosphatide, starch, polylactic acid, edible tackifier or edible adhesive, or combination thereof are used to coat the ingredients, thus membranes are formed on the ingredients to improve moisture holding capacity, reduce volatilization, stabilize food structure, inhibit starch retrogradation, protein denaturation, oil decay, unsaturated fatty acid decomposition when the fish being heated, and vegetable and fruit browning, as well as protect the tissue, so that the moisture holding capacity and dry taste of the frozen food are improved.

This specification discloses a composition of vegan cheese and method of preparing the same. The mentioned composition of vegan cheese and method of preparing the same can provide vegan cheese having the characteristics of real cheese by the design of the food structure and the condition control in the preparation process of the vegan cheese. Moreover, according to this specification, the mentioned composition of vegan cheese and method of preparing the same can provide vegan cheese product more in line with health requirements by not adding any emulsifier.

The invention discloses a method for culturing green turtles. The method comprises the steps that 1, a culturing pool is arranged; 2, the disinfected green turtles are put into each culturing space in culturing net cages respectively, first feed is fed in the morning, and second feed is fed in the afternoon; 3, clamping plates and inserting plates of the odd-numbered rows and odd-number columns of the culturing net cages are removed to make the volume of each culture space increased by 4 times; 4, the green turtles are fed with erythromycin pills once every two days and fed with radix isatidis once every five days, exposure is conducted on the green turtles once every ten days, fresh-water batching is conducted for 45 minutes after the exposure, and chloramphenicol is injected in the muscles of the green turtles once every month. Through the adoption of the method for culturing the green turtles, the food structure of the green turtles can be adjusted and improved; the culturing net cages are divided into multiple independent culturing spaces for conducting captivity on the green turtle, so that the disease resistance capability of the green turtles is improved, the mortality in a young-turtle period is reduced, and the method is suitable for large-scale culture.

The invention discloses a reasonable mixed grain formed by food structure, diet energy and amino acid, which comprises the following components in part by weight: 20.8 parts of nonglutinous rice (standard 3), 18.3 parts of buckwheat with husk, 3.6 parts of glutinous millet, 6.3 parts of pinenut kernel, 24.1 parts of egg white, 8.2 parts of whole milk powder, 11.1 parts of sweet potato flakes, 5.3 parts of soybean meal, and 2.3 parts of black fungus.

The invention discloses a convenience type braising dish, and relates to the technical field of the convenience type food. The convenience type braising dish is prepared from the following raw materials, wherein the raw materials comprise, by weight, 20-60 parts of silk noodles or/and vermicelli, 10-50 parts of a bean product, 2-15 parts of sea tangle, 1-8 parts of edible fungi, 0.5-5 parts of daylily, 0.5-5 parts of shelled shrimp and 15-60 parts of seasoning bags, wherein the bean product comprises one selected from yuba, tofu pieces and frozen tofu, or a combination comprising the yuba, the tofu pieces or the frozen tofu, the edible fungi comprises one selected from auricularia auricular, tremella fucitormis and mushroom, or a combination comprising the auricularia auricular, the tremella fucitormis or the mushroom. The raw materials further can be added with, by weight, 2-20 parts of dried pork skin or dried meat, 5-30 parts of leafy vegetables and 5-30 parts of non-leafy vegetables. The seasoning bags comprise one selected from a soy bag, a vinegar bag and a powder bag, or a combination comprising the soy bag, the vinegar bag or the powder bag. The raw materials further can be added with, by weight, 20-60 parts of steam-bread slices or instant noodles. The convenience type braising dish of the present invention has the following advantages that: 1, the convenience type braising dish is convenient to eat, the convenience type braising dish can be eaten after soaking for 5-10 minutes with boiling water; 2, the convenience type braising dish can be eaten solely, or can be eaten by combining with the steam-bread slices or the instant noodles; 3, the food structure and the food taste are adjusted in the convenience food industry so as to meet the diverse requirements of the people.

The invention provides a low-calorie hunger-resisting food and a manufacture method thereof. The low-calorie hunger-resisting food consists of, by weight, biological resistant starch 30-60%, tremella powder 30-60%, cell-disruption active yeast powder 4-5%, beef powder 3-4% and isomaltose 1-2%. The manufacture method comprises the steps of respectively preparing the biological resistant starch, the tremella powder, the cell-disruption active yeast powder and the beef powder, fully mixing ingredients and the isomaltose according to the proportion, and pressing a mixture to form the food. The manufacture method optimizes the food structure, and production of the biological resistant starch is finished in a closed container safely and efficiently. The beef powder and safely-edible microorganism hydrolysate are prepared, and growth factors of intestinal probiotics are added, so that nutrient balance is ensured. The resistant starch increases defecation amount, thereby facilitating good health of populations losing weight. The food contains low calorie and simultaneously contains amino acid, vitamin and trace elements required by human body, so that the food absorbs water and expands in a human body stomach, food-intake amount is reduced, blood sugar rising speed is reduced, and satiety feeling is produced after the food is eaten.

The invention discloses a method and a device used for reducing the oil content of a fried food. A deep-fried product is placed in an environment with specific stable or fluctuant vacuum rapidly in the process of leaving an oil surface, and the boiling point of free water in the deep-fried product is reduced by a vacuum method so that water in the deep-fried product is transferred to the environment continuously in a stream form. Therefore, oil adhered to the surface of the deep-fried product is prevented from permeating through a food structure from the outer surface of the deep-fried product, and finally the oil content of the deep-fried product is reduced greatly.

The invention discloses forage capable of promoting a duck to produce red-yolk duck eggs. The forage is prepared by using corn flour, yellow soybean meal, wheat bran, fish meal, seaweed powder, shell powder and shrimp shell powder. Seafood accounts for a large proportion in raw materials of the forage; a food structure of beach ducks is simulated; enough nutrition ingredients are provided for the ducks; the red-yolk sea duck eggs can be produced by the ducks raised by the forage. The forage has comprehensive nutrition, high protein content, reasonable proportions, simple preparation process and easy implement. Contrast experiments for feeding the ducks with the forage provided by the invention and a commercially available duck forage show that the forage has scientific and reasonable formula, and can promote the ducks to produce the red-yolk duck eggs having similar components with the sea duck eggs.

The present invention relates to cake food, and is especially a kind of cultural cake and its making process. The cultural cake includes surface food and contained food in different cultural structures, including animal model, fruit model, text, pattern, etc. It has excellent decoration effect and can romance festival celebrating atmosphere.

The invention belongs to the field of food, and discloses flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing, which is prepared by the following steps: taking flammulina velutipes polysaccharide and soybean protein as raw materials, dissolving the flammulina velutipes polysaccharide in water to prepare a flammulina velutipes polysaccharide aqueous solution, uniformly mixing the soybean protein with the flammulina velutipes polysaccharide aqueous solution to obtain polysaccharide-protein condensation gel, and performing vacuum drying on the polysaccharide-protein condensation gel to obtain the flammulina velutipes polysaccharide-soybean protein gel. And heating the polysaccharide-protein condensate gel, and cooling to room temperature to obtain the polysaccharide-protein gel. The mass of the flammulina velutipes polysaccharide accounts for 1-10% of the total mass of the soybean protein and the flammulina velutipes The invention further discloses a preparation method of the flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing. The flammulina velutipes polysaccharide-soybean protein gel is suitable for being prepared into 3D printing products, the printing products are uniform in texture, the printing accuracy reaches 98% or above, the printing stability reaches 99.7% or above, and the purposes of high-protein food processing, food structure customization and food nutrition functionalization are achieved.

The invention discloses a temperature-resistant halal barbecue seasoning and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation and recrystallization of ice crystals when food materials are frozen, and prevent food structure, quality and flavor of food materials. Antifreeze polypeptides that are damaged and prolong the market circulation of food materials, as well as special aroma, taste and color can be given to food materials, and compound flavor Maillard peptides with strong anti-oxidation effects can be produced. time penetrating agent, potato powder, sweet potato powder, tomato powder that can reduce carcinogens produced by barbecue, and functional raw materials such as dietary fiber powder that can prolong the shelf life of seasonings and promote digestion, and finally prepare a kind of antifreeze effect that can The halal barbecue seasoning is more suitable for commercial operation mode, which prolongs the circulation period of frozen storage of ingredients, maintains the quality and flavor of ingredients, has strong penetration, can shorten the time of pickling and grilling, and reduces the production of barbecue carcinogens.