41 results about "High fat" patented technology

The invention provides an application of streptococcus salivarius in fatty liver, in particular to an application of streptococcus salivarius in preparation of a product, and the product is used for at least one of the following applications: (a) losing weight or reducing body fat; (b) improving the glucose tolerance of the patient; (c) increasing the sensitivity of the patient to insulin; (d) treating, relieving and preventing liver injury; (e) treating, relieving and preventing non-alcoholic steatohepatitis; (f) fat deposition caused by high-fat and high-cholesterol diet is reduced; (g) reducing blood fat; and / or (h) improving the level of at least one of the following indexes in the liver of the mammal: total cholesterol, triglyceride, low density lipoprotein-cholesterol and free fatty acid.

The invention provides a formula of low-sugar low-fat Fu tea ice cream containing partridge tea and a preparation process of the ice cream, and relates to the technical field of food processing. Comprising the following raw material components: 20-40 parts of a partridge tea extracting solution, 15-30 parts of a Fuzhuan tea extracting solution, 8-25 parts of a low-fat milk base material, 5-12 parts of a compound sweetening agent, 3-8 parts of dietary fibers and 2-5 parts of prebiotics. The preparation method has the advantages that the mallotus oblongifolius and the Fuzhuan tea extracting solution are in a specific proportion, the taste is improved through the synergistic effect of tea polyphenol, soft taste and rich flavor levels under the conditions of low sugar (less than or equal to 5%) and low fat (less than or equal to 5%) are achieved, low-temperature short-time sterilization and accurate congelation control are adopted in the process, heat-clearing and dampness-removing components of the mallotus oblongifolius and the bacteriostatic and lipid-lowering activity of golden flower of the Fuzhuan tea are effectively reserved, and the mallotus oblongifolius and the Fuzhuan tea are effectively preserved. The product has double health-care effects, solves the problems of high sugar and high fat, function deficiency and single flavor of the traditional tea-flavored ice cream, meets the requirement of healthy consumption, and has remarkable market value of country revitalizing and Hainan local tourism characteristic food.

The invention relates to the technical field of food processing, in particular to a natural spice seasoning and a preparation method thereof. The preparation method comprises the following steps: carrying out concentration treatment on natural spices under a vacuum condition to obtain concentrated spices; the concentrated spices are subjected to heating treatment, and the treated spices are obtained; and packaging and sealing the treated spices, and carrying out static pressure treatment to obtain the natural spice seasoning. In the whole preparation process, table salt, sugar, edible oil, preservatives, sweeteners or acidity regulators are not additionally added. The product completely depends on the components of the natural spices, so that the health risk caused by high salt, high sugar, high fat and chemical additives is fundamentally eliminated. The invention solves the problem of difficulty in long-term storage at normal temperature without adding seasonings through a pure physical process flow.

The invention provides a tablet candy capable of inhibiting fat absorption and a preparation method of the tablet candy, and relates to the technical field of functional foods. The pressed candy capable of inhibiting fat absorption comprises 0.1-25 parts of flammulina velutipes powder, 1-18 parts of L-arabinose, 0.05-5 parts of carob gum, 0.1-12 parts of chestnut powder, 0.1-10 parts of seaweed meal, 0.1-10 parts of instant oolong tea powder, 1-15 parts of composite vegetable powder, 30-80 parts of sorbitol, 3-15 parts of whole milk powder, 0.1-10 parts of edible mushroom concentrated powder, 1-10 parts of yoghurt powder, 1-15 parts of juicy peach juice powder and 0.1-2 parts of citric acid. And 0.1 to 1.5 parts of magnesium stearate. Various functional components such as beta-glucan and L-arabinose in the flammulina velutipes have a synergistic effect, so that the fat adsorption rate is increased; by means of the cold granulation and low-temperature tabletting technology, the retention rate of active ingredients is increased, meanwhile, the product has excellent stability and safety and good taste, the effects of improving intestinal flora and regulating blood sugar can be achieved, and important technical value and wide application prospects are achieved.

The invention provides fermented black beans with an anti-obesity effect as well as a preparation method and application of the fermented black beans, and relates to the field of fermented products. The preparation method comprises the following steps: soaking cleaned black beans with a polygonatum sibiricum enzymatic hydrolysate; sterilizing the soaked black beans, inoculating rhizopus, lactic acid bacillus and lactobacillus plantarum, and carrying out mixed fermentation; and drying the fermented black beans to obtain the fermented black beans with the anti-obesity effect. Through verification, the prepared fermented black beans can effectively relieve damage of a high-fat environment to the reproductive capacity of the nematodes, improve the automatic swimming capacity of the nematodes, improve the activity of antioxidant enzymes in the nematodes and remarkably reduce the content of triglyceride and free fatty acid in the high-fat nematodes, and the fermented black beans are proved to have a remarkable anti-obesity effect; meanwhile, the fermented black beans also have excellent sensory quality. The method overcomes the defects of poor sensory quality and poor function guidance of the fermented black beans in the prior art.

This invention provides a method for simultaneously detecting 17 heat-processing hazards in 4 categories, comprising: adding n-hexane to the sample, mixing thoroughly, discarding the n-hexane phase, extracting acrylamide, 5-hydroxymethylfurfural, and free heterocyclic amines using dimethyl ketone and ultrasound-assisted extraction, collecting the supernatant, and purifying it; simultaneously transferring the precipitate to another tube, reducing it with sodium tetrahydroborate, hydrolyzing it with hydrochloric acid to release bound heterocyclic amines and late-stage glycosylation products, and performing UPLC-MS / MS analysis. This invention is the first to propose a two-step extraction method for simultaneously determining 17 heat-processing hazards in 4 categories within 7 minutes using UPLC-MS / MS. The accuracy, precision, detection limit, quantitation limit, and recovery rate of the method were verified, and all test indicators met the requirements. This method is applicable to the determination of heat-processing hazards in four types of food matrices: high starch, high protein, high fat, and high sugar.

The invention discloses a method for establishing a cross-generation genetic model of rats attacking nutritional imbalance twice, and relates to the technical field of animal model establishment, and the key points of the technical scheme are as follows: starting from the angle of paternal line, selecting SD male rats of 3 weeks old, adaptively feeding for 1 week, then starving and feeding for 4 weeks, and finally feeding for 17 weeks with high fat, evaluating the phenotype of fatty liver, and establishing the cross-generation genetic model of rats attacking nutritional imbalance twice. And establishing a parent (F0) which attacks the nutritional imbalance twice. After the parent generation (F0) and the normal exposed parent generation (F0) are mated, the male offspring (F1) is given with common diet and high-fat diet respectively, then after the parent generation (F0) and the normal exposed female generation (F0) are mated, the male offspring (F2) is given with common diet and high-fat diet respectively. According to the method, the fatty liver phenotype of the male rat of the F0-F2 model can be determined, and the glucolipid metabolism pathway and function change of the parental generation and the offspring generation can be known through an isotopic tracing technology, metabonomics and transcriptomics.

A composition contains a combination of at least one fiber and at least one probiotic and is formulated for administration to a subject in a condition of challenged gut microbiome such that the combination of at least one fiber and at least one probiotic improves and / or maintains optimal cholesterol levels in a subject in a condition of challenged gut microbiome. Preferably the subject is experiencing a microbiome stressor, such as one or more of a dietary stressor, antibiotic, other medications, infections, intense exercise, stress, alcohol, travel and combinations thereof; more preferably at least a dietary stressor; most preferably at least a high fat diet, such as a Western high fat diet or a ketogenic diet. The method can achieve at least one result that is improving and / or maintaining optimal cholesterol levels in a subject in a condition of challenged gut microbiome.

The present invention provides a freeze-dried dairy compositions and preparation thereof that melts in the mouth including about 1-10% w / w of at least one non-dairy beverage component, about 10-40% w / w of at least one high fat dairy beverage component, about 1-20% w / w of at least one thickening component, about 10-60% w / w of at least one sweetener, at least 1% w / w exogenous caffeine, and less than 5% w / w water.

The invention relates to the technical field of poultry health assessment, in particular to a method for predicting and identifying the high fat deposition risk of the liver of a laying hen based on blood amino acid parameters. The method comprises the following steps: collecting a blood sample when the laying hen is in a metabolic state after absorption, detecting the total amino acid content and the alanine content in blood, and substituting blood parameters into a pre-established liver triglyceride prediction model to obtain the predicted liver triglyceride content, and comparing the prediction results to judge the high fat deposition risk of the liver of the laying hen. According to the method, the laying hens do not need to be slaughtered and sampled, the fat deposition state of the livers of the living laying hens can be rapidly evaluated, and the method is suitable for early screening and risk early warning of high fat deposition of the livers of the laying hens under the large-scale breeding condition.

The invention provides low-fat high-nutrition sesame milk and a preparation method thereof. The preparation method comprises the following steps: S1, preparing low-fat sesame meal and degreased sesame essential oil; s2, mixing the low-fat sesame meal with pure water, and grinding to obtain sesame primary pulp; adding tannase and phytase for enzymolysis to obtain enzymolysis sesame protein pulp, adding compound soybean protein, adjusting the solid content of a system, and homogenizing to form a uniform basic emulsion; s3, slowly injecting the core water phase into the intermediate oil phase, and shearing and emulsifying to form a W / O primary emulsion; slowly adding the W / O primary emulsion into the hydrogel outer layer, and refrigerating for 1-2 hours to form double emulsion gel microspheres; and S4, mixing the double emulsion gel microspheres with the basic emulsion, stirring for 10-15 minutes, sequentially adding a flavoring agent and a stabilizing agent, homogenizing, sterilizing at low temperature for 30 minutes, and quickly cooling to obtain the low-fat high-nutrition sesame milk. The problem that fat in the sesame milk is too high is solved, meanwhile, the natural flavor is reserved, and the prepared product has the advantages of being low in fat, high in nutrition and good in taste.

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

The invention relates to the technical field of microorganisms, in particular to lactobacillus plantarum NSLP-1 as well as a complex microbial inoculant and application thereof, and discloses the lactobacillus plantarum NSLP-1 with the preservation number of GDMCC NO: 67233. The strain has efficient lipid-lowering capacity and excellent gastrointestinal tract tolerance, and can inhibit intestinal pathogens such as salmonella choleraesuis and staphylococcus aureus. The invention also provides a compound microbial agent containing the strain. The compound microbial agent is prepared by compounding lactobacillus plantarum NSLP-1, bacillus subtilis GL-4 and bacillus velezensis V1 according to the volume ratio of 1: (1-2): (1-2). The strain or the complex microbial inoculant can be used for preparing mulberry twig fermented feed, the crude protein content of the feed can be remarkably increased, the fiber content is reduced, and the fermentation quality is improved. By feeding the fermented feed, the diarrhea rate of the Murrah buffalo can be effectively reduced, and the milk yield and the milk quality can be improved.

The invention discloses a making method of a low-fat high-dietary-fiber mutton sausage, belongs to the technical field of food processing, and aims to solve the health problem possibly caused by high fat content and insufficient dietary fibers of the existing sausages. The making method comprises the following steps: firstly, preparing purple cabbage dietary fiber gel, mixing purple cabbage powder, carrageenan, konjac glucomannan, edible oil and a pH regulator with water, and uniformly stirring to obtain the low-fat high-dietary-fiber mutton sausage. Refrigerating and forming after homogenizing and heating water bath; cleaning and mincing mutton, mixing the mutton with the gel and seasoning auxiliary materials according to the weight ratio of the mutton to the gel of (8.5-9.5): (0.5-1.5), and pickling to obtain meat stuffing; and finally filling the meat stuffing into the sausage. The mutton sausage prepared by the method significantly reduces fat content, increases dietary fibers, maintains good sensory quality, and is suitable for people of all ages to eat as a healthy meat product.

The composition contains a combination of at least one type of fiber and at least one type of probiotic, and the combination of at least one type of fiber and at least one type of probiotic is formulated for administration to a subject with a stressed gut microbiome to improve and / or maintain optimal cholesterol levels in the subject with a stressed gut microbiome. Preferably, the subject is experiencing one or more microbiome stressors, e.g., dietary stressors, antibiotics, other drugs, infections, strenuous exercise, stress, alcohol, travel, and combinations thereof; more preferably, at least dietary stressors; most preferably, at least a high-fat diet, e.g., a Western high-fat diet or a ketogenic diet. The method can achieve at least one outcome, which is improving and / or maintaining optimal cholesterol levels in a subject with a stressed gut microbiome.

The application relates to the food field and discloses a method for processing egg yolk and application of a protease enzyme hydrolysate in preparation of salted egg yolk. The method comprises the following steps: mixing egg yolk after enzymolysis and a protease enzyme hydrolysate; wherein the protease enzyme hydrolysate is a soybean protein isolate enzyme hydrolysate and / or an egg yolk granule protein enzyme hydrolysate. The method has higher oxidation degree of salted egg yolk fat, better salted egg yolk flavor, higher fat leakage rate and better formability.

The present invention pertains to a new method of producing butter-like products based on warm shearing of liquid, high fat concentrates of milk fat globules, which liquid concentrates contain a significant amount of micellar casein. The invention furthermore pertains to the novel butter-like products as such and uses of the novel butter-like products.

The invention discloses an instant probiotic popping bead shrimp meat sausage which is prepared by chopping, stirring, mixing and filling the following components in parts by weight: 85-90 parts of shrimp meat, 10-13 parts of probiotic popping beads, 8-12 parts of auxiliary materials, 0.06-0.08 part of zinc gluconate, 0.0008-0.001 part of vitamin D3, 6-8 parts of pregelatinized starch, 1-3 parts of sodium alginate and 5-8 parts of ice water. Probiotic popping beads are added in the preparation process of the shrimp meat sausage, and the probiotic popping beads are prepared by performing double-layer embedding on probiotic suspension liquid prepared from three kinds of probiotic powder of bacillus coagulans, lactobacillus plantarum and bifidobacterium by using an embedding layer prepared from sodium alginate, chitosan and casein. The prepared instant probiotic popping bead shrimp meat sausage is high in protein content and low in fat content, the contained probiotic popping beads can regulate intestinal flora balance, nutrition and health are achieved, the preparation method is simple, and the instant probiotic popping bead shrimp meat sausage is suitable for large-scale production.

Provided is a mutant strain of a fat-producing yeast having a higher fat accumulation than conventional fat-producing yeasts belonging to the genus Saccharomyces. The mutant strain is a lipomyces starkeyi strain of which the preservation number is NITE BP-03940.

The invention discloses application of sanguinarine in preparation of a medicine for preventing and treating fatty liver or obesity, and belongs to the technical field of medicines. The invention is implemented in vitro and in vivo, and aims to solve the problem of lack of low-toxicity natural small molecule drugs for effectively preventing and treating fatty liver or obesity at present. The embodiment of the invention proves that sanguinarine can obviously reduce high-fat diet induced mouse fat deposition, reduce in-vivo and in-vitro liver TG content and lipid droplet accumulation, enhance glucose tolerance of the high-fat diet induced mouse and improve insulin resistance of the high-fat diet induced mouse. As a natural antioxidant, sanguinarine has an obvious relieving effect on energy metabolism disorder and oxidative stress induced by high fat. As a low-toxicity natural small molecule, sanguinarine can improve glucose and lipid metabolism disorder induced by high fat, is low in price, and has an application prospect in preparation of medicines for preventing and treating fatty liver or obesity.

The present invention relates to analogues of non-acidic, fatty, semi-hard fresh cheese and analogues of acidic, fatty, semi-hard fresh cheese, and the production thereof, containing HPO with low saturated fat and sodium content, which confers nutritional and functional characteristics. They are a source of vitamin E in the form of tocotrienol and omega-9 fatty acids.

The invention discloses autologous fat transplantation equipment for increasing the survival rate of fat cells, and relates to the technical field of fat cell transplantation. Comprising an adipocyte transplantation processing mechanism, the adipocyte transplantation processing mechanism comprises a cell transplantation box, and a control panel is installed on the surface of the cell transplantation box; the device can conveniently extract transplanted and extracted fat cells, is beneficial to efficiently treating the transplanted fat cells, improves the fat cell transplantation and extraction effect, reduces the probability of errors caused by manual extraction of the fat cells by medical staff, can ensure that the fat cells are transplanted and extracted in a closed and sterile environment, and improves the survival rate of the fat cells. The fat cell transplantation and extraction device is simple in structure and convenient to use, the survival rate of fat cell transplantation and extraction is increased, medical articles for fat cell extraction can be stored, medical staff can conveniently operate in the fat cell transplantation and extraction work, the fat cell transplantation efficiency of the medical staff is improved, and convenience is provided for the staff.

The invention discloses an efficient antibacterial and antioxidant composite hydrogel film as well as a preparation method and application thereof. The efficient antibacterial and antioxidant composite hydrogel film comprises a film-forming substrate with polyvinyl alcohol and chitosan as main components and a ZIP-8 composite material which is dispersed in the film-forming substrate and is loaded with curcumin. The composite hydrogel film provided by the invention has excellent and synergistic antibacterial and antioxidant dual effects, and can effectively inhibit microbial growth and lipid / protein oxidation; the fresh-keeping agent is suitable for fresh keeping of high-fat and easily-oxidized pork, can prolong the shelf life compared with a common PE film, can better maintain the color and texture of the pork, and reduces juice loss; zIF-8 is used for packaging curcumin to realize pH-dependent controlled release and prolong the active action time, and the film also has a pH-responsive color change effect and can be used for real-time visual monitoring of food freshness.

The application provides a method for preparing fiber-reinforced low-fat chocolate and fiber-reinforced low-fat chocolate, and relates to the technical field of food processing, and comprises the following steps: whey protein gel network construction, raw material pretreatment, mixture temperature adjustment, mold vibration, cooling and demolding and the like. The chocolate prepared by the method has excellent sensory quality and nutritional value, the fat content is significantly reduced, the dietary fiber content is significantly increased, the texture is fine, and the thermal stability is good, and the problems of high heat and high fat of traditional chocolate are solved, and a feasible technical scheme is provided for development of a new type of nutritional and healthy chocolate product.

This invention relates to a method for preparing high-fat brown milk, comprising the following steps: subjecting raw milk to a first homogenization treatment, a first sterilization treatment, and a defatting treatment to obtain a protein solution and light cream; separately mixing raw milk, colostrum basic protein, and light cream, and subjecting the mixture to a second homogenization treatment, a second sterilization treatment, and a first heat preservation treatment to obtain an intermediate product; subjecting the intermediate product to degassing, a third homogenization treatment, a second heat preservation treatment, and a third sterilization treatment to obtain the high-fat brown milk. This invention achieves the preparation of high-fat milk by mixing raw milk and light cream and adding colostrum basic protein; by maintaining the milk at high temperature to induce the Maillard reaction, a uniquely flavored high-fat brown milk is obtained; the entire preparation process includes three homogenization treatments, effectively enhancing the stability of high fat in the system, while achieving a rich, brown fat flavor, resulting in a product with a unique taste and high appeal.

The invention provides a vegetarian ham sausage containing soybean dietary fibers and a making method of the vegetarian ham sausage, and belongs to the technical field of food processing. The invention discloses a vegetarian ham sausage containing soybean dietary fibers and a preparation method of the vegetarian ham sausage. The vegetarian ham sausage is prepared by taking soybean protein isolate, soybean drawing protein and soybean dietary fiber as core raw materials and matching with starch, carrageenan, vegetable oil, glutamine transaminase and other auxiliary materials, and the preparation process comprises the steps of rehydration, dehydration and chopping of the soybean drawing protein, chopping and emulsifying of the soybean protein isolate, mixing, sausage filling, constant-temperature forming, sterilization and the like. The problems that traditional meat ham sausages are high in fat and cholesterol and have potential safety hazards are solved, the made vegetarian ham sausages have the texture of meat hams, are rich in dietary fibers and nutrients, do not contain cholesterol and are excellent in water retention performance, the sensory and physicochemical indexes meet the product quality requirements, and the vegetarian ham sausages are suitable for being widely popularized and eaten.

This disclosure relates to dosage forms comprising bupropion hydrochloride, another salt form of bupropion, or the free base form of bupropion; dextromethorphan hydrobromide, another salt form of dextromethorphan, or the free base form of dextromethorphan, and a polymer. In some embodiments, the dosage form has no significant dose dumping of bupropion in the presence of ethanol in vitro. In some embodiments, the dosage form does not have a food effect for bupropion or dextromethorphan when taken with a high-fat meal in human subjects. Some embodiments include a method of treating a nervous system condition (such as depression, e.g., major depressive disorder, including treatment-resistant depression, agitation associated with Alzheimer's disease (or agitation associated with dementia of the Alzheimer's type), agitation associated with dementia, anxiety (or generalized anxiety disorder), neuropathic pain, or peripheral diabetic neuropathic pain) comprising, administering a dosage form described herein to a human being in need thereof.

The present invention provides a sugar-restricted, high-fat diet for improving liver disease. In the sugar-restricted, high-fat diet, daily fat intake may be set at 120 g or more based on a real body weight of 50 kg or set at an amount corresponding to 70% or more of the total daily energy intake. The sugar-restricted, high-fat diet can reduce body fat mass and AST, ALT, and γ-GTP levels in nonalcoholic fatty liver disease patients.

The invention discloses a pigskin degreasing processing method and a pigskin degreasing processing system.The pigskin degreasing processing method at least comprises the following steps that S1, pigskin pretreatment is conducted, specifically, the pigskin is sequentially subjected to unfreezing, cold water soaking and hot water soaking treatment; s2, multi-stage physical degreasing is conducted, fat separation is achieved through the physical effect in the multi-stage physical degreasing, and the multi-stage physical degreasing operation comprises combination of at least two of mechanical excision, heating degreasing, freezing crushing degreasing and ultrasonic degreasing; s3, material treatment: treating the degreased pigskin to obtain a second-order material; and S4, drying treatment: drying the second-order material to obtain a final material. Pollution and potential food safety hazards caused by chemical residues can be avoided by adopting a multi-stage physical degreasing mode of physical action, the prepared pigskin protein powder can be safely applied to the field of food processing, and the problems that degreasing is not thorough and the fat residual rate is high in a traditional single physical degreasing mode can be solved.

The application discloses a formula and a preparation process of yak milk drawn cheese, and belongs to the technical field of dairy product processing. The formula takes pasteurized yak milk as the only milk source, is matched with special fermentation bacteria, microbial rennet, edible salt and calcium chloride, and does not add other components. The process comprises the following steps: standardization of raw milk, HTST sterilization, fermentation of curd, cutting and whey discharge, precise pH control, heating and mechanical stretching, shaping, brine cooling, vacuum packaging, instant post-sterilization and cold chain storage. According to the high protein and high fat of yak milk and the dense characteristics of casein, the application realizes stable and continuous drawing through the matching of special acidity and temperature parameters, the taste is soft, the process is suitable for industrialization, the shelf life is 12 months, and the application fills the blank of yak milk drawn cheese large-scale production technology.