144 results about "Food technology" patented technology

This invention relates to the field of nutritional food technology, specifically to a fat-reducing composition for regulating the gut and its preparation method. The fat-reducing composition for regulating the gut comprises the following components by weight percentage: 20-25% solid coconut diglyceride microcrystalline powder, 15-20% fermented gel freeze-dried powder, 3-5% citrus pectin, 8-12% psyllium husk powder, 10-15% defatted coconut powder, 5-8% resistant dextrin, 8-10% pea protein powder, 3-5% freeze-dried mango powder, 4-7% erythritol, 1-2% microcrystalline cellulose, and 0.5-1% citric acid powder. This invention effectively solves the core problems of traditional fat-reducing products—poor ingredient stability, low bioavailability, and limited efficacy—through the dual progressive effects of physical structure and biological fermentation. It systematically achieves a synergistic effect of delaying fat digestion and absorption, long-lasting satiety enhancement, and precise regulation of gut microbiota health, completing a systematic engineering leap from single-component stimulation to simulating human metabolic pathways. This provides a stable, efficient, and safe complete solution for fat-reducing functional foods that regulate the gut.

This invention provides a bovine colostrum IgG nutritional supplement gummies and their preparation method, belonging to the field of functional food technology. The bovine colostrum IgG nutritional supplement gummies of this invention, through precise formulation of specific components, effectively improve the dispersion uniformity of whole-fat bovine colostrum freeze-dried powder in the gummy base, significantly retaining the activity of immunoglobulin G, giving the product a stable texture and good taste; further, combined with a special process adapted to the formula, high yield and high raw material utilization are achieved in industrial production. This product combines immune nutritional supplementation with convenient consumption, making it suitable for people of all ages and possessing good market application prospects.

This invention belongs to the field of anti-allergy functional food technology, specifically relating to an anti-allergy composition containing inactivated Akkermansia myxophilus. Existing anti-allergy drugs have side effects. The composition of this invention contains inactivated Akkermansia myxophilus, quercetin, vitamin C, and zinc. This invention can improve allergic rhinitis, alleviate eczema symptoms, and improve allergic constitution by regulating immune balance and inhibiting histamine release. The composition of this invention is stable at room temperature and can be formulated into powder or chewable tablets.

This invention relates to the field of pharmaceutical and food technology, specifically to a coffee composition that enhances immunity. This coffee composition can be used to prepare pharmaceuticals or foods that enhance immunity and have anti-tumor effects. The coffee composition comprises an extract from an Araliaceae plant and coffee. The Araliaceae plant is one or more of ginseng, Panax notoginseng, or American ginseng. The Araliaceae plant extract comprises 2-12 parts, and coffee comprises 20-100 parts. The coffee composition may also contain extracts of the following ingredients: Codonopsis pilosula, Astragalus membranaceus, jujube, wolfberry, ginger, and licorice, with the following amounts: Codonopsis pilosula 2-5 parts, Astragalus membranaceus 2-5 parts, jujube 2-10 parts, wolfberry 2-10 parts, ginger 2-10 parts, and licorice 2-10 parts. The coffee composition of this invention exhibits significant immune-enhancing and anti-tumor activities.

This invention discloses a low-allergen compound oral liquid for middle-aged and elderly people that protects the liver, stabilizes blood pressure, blood sugar, and blood lipids, combats aging, aids sleep, and prevents Alzheimer's disease. It belongs to the field of food and medicine homology health food technology. The invention uses kudzu root extract, Japanese raisin tree fruit extract, mulberry leaf extract, jujube seed saponins, Acer truncatum seed oil (nervonic acid), blueberry anthocyanins, bitter melon small molecule peptides, wolfberry polysaccharides, γ-aminobutyric acid, and chrysanthemum flavonoids as core active ingredients, refined with a prebiotic system. This invention achieves comprehensive conditioning effects for middle-aged and elderly people through the synergistic action of five pathways: liver protection and metabolism, vascular regulation, anti-oxidation and anti-aging, nerve calming, and brain nerve repair. It simultaneously nourishes and protects the liver, stabilizes blood pressure, blood sugar, and blood lipids, delays aging, improves intractable insomnia, enhances memory, slows brain atrophy, and prevents Alzheimer's disease. This formula strictly avoids eight common allergens, is pure and mild, and contains no irritating additives, making it suitable for long-term use by middle-aged and elderly people with weak constitutions. This product is an oral liquid formulation, with small molecule extraction, strong permeability, rapid absorption, low gastrointestinal burden, stable production process, and high safety. It has extremely high clinical promotion value and industrialization prospects.

This invention discloses a high-dietary-fiber seaweed powder, its preparation method, and its application, belonging to the field of food technology. The high-dietary-fiber seaweed powder is prepared by the following method: (1) seaweed is soaked in slightly acidic electrolyzed water, ultrasonically cleaned, rinsed, dried, pulverized, and sieved to obtain coarse seaweed powder; (2) the coarse seaweed powder is added to a twin-screw extruder, and deionized water and a modifier are added simultaneously at the side feed port. After rotary cutting, granulation, and cooling, modified seaweed is obtained; (3) the modified seaweed is placed in a fermentation container, mixed with sterile water containing glucose, and fermented with a compound bacterial agent; after heat preservation, cooling, pre-freezing, vacuum freeze-drying, pulverization, and sieving, the seaweed powder is obtained. The seaweed powder prepared by this invention has a high total dietary fiber content and a high soluble dietary fiber content, excellent water-holding capacity, swelling capacity, and DPPH free radical scavenging rate, and a relatively weak fishy smell.

The application discloses a DHA gel soft candy with high oxidation stability and a preparation method thereof, and belongs to the technical field of health-care food. The preparation method specifically comprises the following steps: (1) Pickering particle dispersion liquid preparation; (2) Pickering emulsion preparation; and (3) DHA gel soft candy preparation. The innovation of the application is that the Pickering emulsion is introduced into the traditional soft candy to form a double-layer encapsulation system, realize high oxidation stability of functional oil and grease, and upgrade the production technology of the traditional soft candy. The key points are as follows: ① good stability, no oil seepage and no stratification of the Pickering emulsion within a shelf life of 6 months, and no oil outflow phenomenon of the soft candy; and ② flavor optimization (effective masking of fishy smell), formation of a complete double-layer encapsulation system and reduction of the release of fishy smell substances.

The utility model belongs to fermentation food technology field, specifically speaking is a kind of fermentation machine for fermentation food of convenient unloading dough, including base and baffle, the base upper end is connected with stirring barrel, the base upper end is equipped with recess, recess is equipped with fetch groove, fetch groove is communicated with the side wall of base, recess is fixedly connected with electric push rod, and electric push rod upper end places fermentation box. The utility model has reasonable structure, and fermentation box can move up and down in base using the telescopic function of electric push rod. When worker fetches dough, need not to climb, just need to operate at fetch groove, effectively prevent the fall, slip and other accidents caused by climbing to fetch dough, effectively protect worker safety and health.

This invention relates to the field of health products or food technology, and more specifically to a composition and its application in removing dampness and controlling blood sugar, balancing blood pressure, and regulating blood lipids. The invention provides a composition for removing dampness and controlling blood sugar, balancing blood pressure, and regulating blood lipids, comprising Poria cocos extract, Astragalus membranaceus extract, hirudin, and at least one or more of Eucommia ulmoides extract, Gynostemma pentaphyllum extract, and Morus alba twig extract. The composition provided by this invention utilizes extracts from at least four precious Chinese medicinal herbs to exert a synergistic effect, jointly achieving the effects of lowering blood pressure, removing dampness and lowering blood sugar, and lowering blood lipids.

This invention discloses a method for preparing shiitake mushroom soy sauce, belonging to the field of food technology. The steps are as follows: (1) Remove the wood chips from the roots of shiitake mushrooms, cut them into small pieces, boil them in salt water, drain them, and collect the water and shiitake mushroom pieces; (2) Soak soybeans in water, cook them, cool them in cold water and drain them, add flour and sauce fermentation powder, stir evenly, and ferment at a constant temperature; (3) Drain the washed soybeans, add the water, salt, and caramel from boiling shiitake mushrooms, stir and ferment, filter, and collect the soybean fermentation liquid; (4) Wash the potatoes, cut them into pieces, cook them, cool them, add shiitake mushroom pieces, sauce fermentation powder, and caramel, stir and ferment, filter, and collect the shiitake mushroom fermentation liquid; (5) Mix and sterilize: Mix the soybean fermentation liquid and the shiitake mushroom fermentation liquid, sterilize, and obtain the product. This invention broadens the food deep processing channels for shiitake mushrooms, improves the extraction and utilization rate of shiitake mushroom nutrients, and the resulting shiitake mushroom soy sauce is healthier.

This invention belongs to the field of anti-aging functional food technology, specifically relating to an anti-aging and longevity composition containing inactivated Akkermansia myxophilus. Existing anti-aging products are mostly single-ingredient products. The composition of this invention contains inactivated Akkermansia myxophilus, NMN, coenzyme Q10, resveratrol, and astaxanthin. This invention achieves the effects of delaying aging, improving muscle strength, and enhancing cognitive function by repairing the intestinal barrier, increasing NAD+ levels, and activating longevity pathways. The composition of this invention is stable at room temperature and can be formulated into capsules or powder.

This invention discloses a collagen tripeptide composition, its preparation method, and its application, belonging to the field of food technology. The collagen tripeptide composition comprises the following raw materials in parts by weight: 80-200 parts of ray collagen peptide, 70-120 parts of collagen tripeptide, 100-300 parts of French flower and fruit powder, 300-600 parts of prickly pear powder, 300-500 parts of sage extract, 100-150 parts of tremella polysaccharide, 300-500 parts of wolfberry powder, and 100-300 parts of astragalus powder. The collagen tripeptide composition of this invention can reduce β-galactosidase activity, exhibiting a good anti-aging effect. Applying the collagen tripeptide composition of this invention can quickly replenish collagen and maintain skin elasticity.

This invention falls within the technical field of food, specifically relating to a process for obtaining a food product from the pods of Prosopis laevigata, resulting in a vegetable powder. The invention allows for obtaining a liquid phase containing the biomolecules present in the Prosopis laevigata pod and establishes the necessary conditions under which spray drying must be carried out, optimally transforming the liquid phase into a vegetable powder with food-grade qualities and quality. The resulting powder can be used as an important ingredient in the production of baking and confectionery products.

The application discloses a kind of low salt douchi crisp and its factory preparation method, belong to food technology field.The application is optimized by low-temperature hot air aroma preservation drying, cold energy storage instantaneous temperature difference puffing process, with douchi fine powder as core component, and the product prepared contains salt content <0.9%, taste crisp, unique flavor, rich in nutrition, accord with modern low salt, low fat health consumption trend.The specific volume of the low salt douchi crisp of the application is 2.28~2.45 mL / g, and the maximum breaking force is 11.48~12.03N;In the environment of 25 DEG C, relative humidity 65%, qualified storage period can reach 90d, and the storage stability is good.The application effectively solves the problems of traditional douchi product, such as high salt content, single taste, low processing efficiency, uneven texture of douchi crisp, poor crispness, easy loss of nutritional components and difficult factory production, and has wide market application prospect.

The invention relates to a novel and multifunctional instant curd formulation. This innovation achieves simultaneous lactose hydrolysis and protein coagulation within seconds of reconstitution. This innovation uniquely defers the acidification reaction until the point of use, producing a stable and shelf-friendly powder that instantaneously forms bioactive curd with therapeutic potential. The curd matrix generated serves as a smart carrier capable of delivering medicines, probiotic bacteria, or enzymes, which become activated and effective in situ due to the controlled biochemical environment created by the curd's specific pH. This invention represents a significant advancement over prior art by combining rapid curd formation with simultaneous generation of bioactive substances and enhanced delivery capabilities. It has broad applicability in food technology, pharmaceutical delivery, with particular utility in patient-friendly formulations suitable for diverse populations. The process and product offer improved convenience, efficacy, and multifunctionality without compromising stability or safety.

This invention discloses an oral liquid for middle-aged and elderly men to cleanse blood, protect the brain, and promote hair growth, as well as its preparation method, belonging to the field of functional health food technology. Each bottle contains 50ml net content, one bottle daily, and is free of eight major allergens. The ingredients include resistant dextrin, erythritol, DHA algal oil microcapsule powder, phosphatidylserine, natto freeze-dried powder, various medicinal and edible extracts, ginseng, vitamins, folic acid, and purified water. This invention upgrades a solid beverage into an easily absorbed oral liquid dosage form, which is rapidly absorbed, does not harm the stomach and intestines, and can cleanse blood vessels, purify blood, assist in regulating blood pressure, blood sugar, and cholesterol, prevent and intervene in Alzheimer's disease, improve memory, and promote hair growth and darkening. The production process is mature and stable, suitable for industrial production, and is specially designed for middle-aged and elderly men, making it safe for long-term consumption.

This invention discloses a neurotrophic brain protein peptide composition and its applications, belonging to the field of food technology. The components of the composition provided by this invention have synergistic effects. On the one hand, they reduce the damage of oxidative stress to the nervous system, improve sleep quality, and create a favorable environment for the repair and regeneration of the nervous system. On the other hand, they provide the raw materials needed for the maintenance, repair, and regeneration of nerve cells, as well as the synthesis of neurotransmitters, ensuring energy supply and the activity of the required enzyme systems, thereby achieving the effect of effectively nourishing / repairing nerves and / or promoting nerve regeneration. The provided composition does not use organic reagents, is environmentally friendly, and has high safety; it has low preparation cost and a good taste.

The application provides a compound microbial inoculum for preparing pickled Chinese cabbage through fermentation of bean water and a fermentation method, and belongs to the technical field of fermented food technology.The compound microbial inoculum for preparing pickled Chinese cabbage through fermentation of bean water comprises the following bacterial species in percentage by mass: 40-60% of Lactobacillus plantarum, 20-35% of Lactobacillus acidophilus, 10-25% of Saccharomyces cerevisiae and 5-15% of Bacillus acidophilus.The pre-processed bean water is used as a fermentation substrate, and the compound microbial inoculum is inoculated to prepare pickled Chinese cabbage through fermentation, so that the fermentation period is shortened, the fermentation quality of the pickled Chinese cabbage is improved, the safety of the pickled Chinese cabbage is ensured, the pickled Chinese cabbage is endowed with special bean aroma, and the resource utilization of the bean water is realized.

This invention discloses a fermentation method for improving the flavor and stability of old dough, belonging to the field of food technology. The method includes: mixing activated *Candida cruzi*, *Lactobacillus brevis*, *Hansenula polymorpha*, *Yarrowia lipolytica*, and *Saccharomyces cerevisiae* in a specific ratio to obtain a compound bacterial solution; and fermenting coarse grains with this compound bacterial solution to obtain coarse grain steamed buns. This invention employs the synergistic fermentation of five specific bacterial strains. *Lactobacillus brevis* and *Candida cruzi* synergistically optimize the rheological properties of the dough, *Hansenula polymorpha* and *Saccharomyces cerevisiae* synergistically produce rich aroma compounds, and *Yarrowia lipolytica* secretes phytase and cellolytic enzymes to lower the glycemic index. The coarse grain steamed buns prepared by this invention contain 55-65 flavor compounds, and the glycemic index is estimated to be reduced to 48-56, achieving a stable and controllable fermentation process, a low-GI product, and a rich flavor.

This invention relates to the field of food technology, and in particular to a protein powder that promotes bowel movements. To address the problems of some protein powders with added dietary fiber, such as poor compatibility between dietary fiber and protein, poor solubility, rough texture, and insignificant bowel improvement effects, ultimately leading to constipation, this invention comprises whey protein powder, casein powder, inulin, fructooligosaccharides, psyllium husk powder, soybean lecithin, and β-mannanase. This protein powder offers dual benefits of protein supplementation and intestinal health regulation. It efficiently supplements the protein needed by the human body, improves protein absorption and utilization, and is suitable for individuals with lactose intolerance and weak intestinal function. Simultaneously, through the synergistic effect of prebiotics, dietary fiber, and enzymes, it gently improves constipation symptoms, regulates intestinal flora balance, enhances intestinal peristalsis, and fundamentally protects intestinal health.

The present application relates to the field of food technology, and specifically discloses a composition for reducing gastroesophageal reflux in individuals, a preparation method and application thereof. The composition for reducing gastroesophageal reflux in individuals comprises beta-defensin 1, lysozyme and lactoperoxidase. The present application constructs a multi-target synergistic intervention mechanism combining physical protection, secretion regulation and tissue repair through the compounding of four core components, which can comprehensively block the occurrence and development of gastroesophageal reflux. Lactadherin constructs a physical barrier to reduce the risk of reflux dynamics from the source; MLCT precisely regulates gastric acid secretion to reduce chemical stimulation; HMO complex IgG strengthens the mucosal immune barrier and promotes damage repair. The above composition is applied to products for reducing gastroesophageal reflux in individuals, and multi-target synergistic effect is achieved, realizing a full-chain closed-loop intervention from prevention, relief to repair, and significantly improving the clinical improvement effect.

This invention belongs to the field of food technology and relates to a method for improving the stability and uniformity of nutrients in complementary foods and its application. The method includes: homogenizing a heat-stable nutrient, starch, and water to obtain a first mixture; mixing the first mixture with food ingredients and gelatinizing the mixture to obtain a second mixture; quantitatively filling the second mixture into a single-cell freeze-drying mold; injecting a vitamin aqueous solution into the filled second mixture, pre-freezing, and freeze-drying to obtain the final product. The preparation method of this invention is simple, the specific addition method of the heat-stable nutrient ensures the uniformity of the nutrients, the vitamins are not subjected to high-temperature cooking, thus retaining their activity, resulting in minimal processing loss, and the vitamins are isolated in the center, avoiding contact with minerals, thus exhibiting strong shelf-life stability.

The application belongs to the technical field of food, and particularly relates to a kind of medicine-food homologous composition for relieving fatigue and its preparation method and application.The medicine-food homologous composition includes the following raw materials in weight fraction: 15-25 parts of ginseng powder, 10-20 parts of maca powder, 1-10 parts of yellow milkvetch powder, 5-10 parts of medlar powder, 5-10 parts of ginger powder and 1-10 parts of eucommia male flower powder.The medicine-food homologous composition prepared by the application can significantly improve body exercise endurance and explosive force, and relieve fatigue.

The utility model discloses a filter device for deep -frying food processing relates to deep -frying food technical field. It includes the deep -frying shell of hourglass type, and the lower end intercommunication of deep -frying shell has the oil outlet pipe, and the outside of oil outlet pipe is provided with the knife brake valve, and the lower end of oil outlet pipe is provided with the filter screen, and the outside of deep -frying shell is provided with the support, and the drive motor is installed on the support, and the piston of and oil outlet pipe sliding seal is provided in the middle part of deep -frying shell. The utility model has the beneficial effect that this structure can collect and clean the food residue in the inside of deep -frying, and the filter screen is conveniently cleaned and is recycled, and the edible oil filtration is more convenient.

This invention discloses a food composition with antioxidant and collagen synthesis-promoting effects and its preparation method, relating to the field of food technology. The food composition comprises the following ingredients in parts by weight: 300-500 mg collagen, 100-400 mg astragalus polysaccharide, 100-400 mg grape seed proanthocyanidins, 10-200 mg catechins, 5-100 mg ergothioneine, and 5-50 mg soybean oligopeptides. This food composition can increase the collagen content in the skin, enhance facial skin elasticity, reduce transepidermal water loss, and improve skin aging-related conditions. This invention constructs a dual-core synergistic formula of "antioxidant + collagen synthesis promotion" through the scientific formulation of seven active ingredients. All components of this invention use food-grade raw materials, making the formula mild and safe; all ingredients are natural extracts or edible raw materials, ensuring high safety, no obvious toxic side effects, and long-term daily use, making it suitable for a wide range of people.

This invention provides a composition suitable for lowering uric acid, comprising the following raw materials in weight percentages: 20-45% freeze-dried black goji berry powder, 20-45% chicory powder, 10-20% sour cherry powder, 5-10% celery seed extract, 2-8% turmeric extract, 1-5% vitamin E, and 0.2-1% vitamin B. This invention also provides a method for preparing the above-mentioned composition suitable for lowering uric acid and its applications. The composition of this invention, suitable for lowering uric acid, exhibits synergistic effects from its raw materials, constructing a four-dimensional regulatory mechanism of "inhibiting production + promoting excretion + anti-inflammatory and analgesic + metabolic regulation," resulting in a significant uric acid-lowering effect through multi-target synergistic action. The preparation method of this invention combines "lipid-soluble microencapsulation" and "water-soluble inclusion," improving bioavailability, extending shelf life, and enhancing palatability. All raw materials in this invention are either medicinal and edible or food-grade, with no toxic side effects from long-term consumption and high safety. This invention belongs to the technical field of health foods and functional foods.

The application discloses a bamboo shoot enzyme slurry based on bamboo shoot slurry zymolysis and a preparation method thereof, relates to the technical field of fermented food, and the preparation method comprises the following steps: 1) bamboo shoot pretreatment and residual heat zymolysis; 2) in-situ detoxification and fermentation; 3) filtration and seasoning treatment; and 4) sterile packaging and storage. The application integrates zymolysis, directional detoxification and segmented fermentation, synchronously adds detoxification enzymes and complex enzyme preparations, starts the reaction by using the residual heat of fixation, shortens the process flow by more than 40%, and significantly reduces energy consumption. Through the in-situ detoxification and fermentation mechanism, toxins such as tannin, oxalic acid and cyanogenic glycosides are synchronously degraded in the microbial metabolism process, and the safety and efficiency are simultaneously improved. The hierarchical filtration and flexible deployment technology can be used to accurately produce low-sugar and sugar-free products in the same production line, breaks through the single limitation of traditional process products, and realizes the unity of high efficiency, safety and market diversification demand.