57 results about "High fat" patented technology

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.

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 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 application discloses a biological enzyme degreasing treatment method for reducing down feather peculiar smell, which comprises the following steps: raw material down feather pre-finishing, pre-wetting, pulse negative pressure penetration, controlled protease pretreatment, lipase deep degreasing, intermittent low-energy ultrasonic assisted migration, warm water rinsing, cyclodextrin inclusion peculiar smell, weak acid recovery, limited fat supplementing and dehydration low-temperature drying. The application discharges the air in the down feather through pulse negative pressure and promotes the treatment liquid to enter the deep layer of the down feather, improves the contact ability of the lipase and the residual lipid through the protease pretreatment, promotes the oil hydrolysis and migration through the lipase and low-energy ultrasonic, and reduces the residual fat and the aftertaste risk through the cyclodextrin inclusion of volatile peculiar smell substances such as fatty acids, aldehydes and ketones, the weak acid recovery and the fat supplementing treatment, reduces the damage of strong alkali washing to the down feather, maintains the down feather fluffiness, softness and fiber integrity, and is suitable for industrial degreasing and peculiar smell removing treatment of the down feather.

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 fat-reducing nutritional composition containing a kelp extract and a preparation method of the fat-reducing nutritional composition, belongs to the technical field of foods, and relates to fermentation engineering and marine food manufacturing. The fat-reducing nutritional composition comprises the following components: a kelp extract, opuntia ficus-indica powder, an enhancer, a flavoring agent and a nutritional agent, wherein the enhancer is prepared from calcium beta-hydroxy-beta-methyl butyrate, catechin and betaine. The fat-reducing nutritional composition disclosed by the invention is scientific in compatibility of the components, can effectively regulate catabolism of fat, improve fat consumption, reduce fat accumulation, timely supplement nutrition, prevent muscle loss, synchronously improve the metabolic level and immunity of a body, and achieve the effects of health and fat reduction.

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.

Embodiments of the methods of the disclosure and compositions related to managing the microbiota in an individual having at least one social behavior deficit. In particular embodiments, an individual has at least one social behavior deficit and was born to a mother who was obese, overweight, or consumed a high-fat diet during pregnancy or carries mutations associated with neurodevelopmental behaviors. In particular embodiments, an effective amount of Lactobacillus reuteri is provided to the individual having at least one social behavior deficit to improve at least one symptom of a social behavior deficit.

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 belongs to the technical field of food processing, and discloses additive-free buffalo formula milk and a preparation method thereof. The raw materials of the additive-free formula milk are pretreated buffalo milk and milk; wherein the mass fraction of the pretreated buffalo milk is 30-45%, and the preparation method comprises the following steps: cooling the buffalo milk to 0-4 DEG C, then carrying out centrifugal treatment to obtain milk liquid and cream enriched with large-particle-size fat globules, strongly crushing the fat globules in the cream, then carrying out stabilizing treatment, and then uniformly mixing with the milk liquid. Through a pure physical process of centrifugation and segmented homogenization, the problem that the formula milk with the buffalo milk content of 30-45% is greasy in mouth feel due to too high fat content is solved on the premise that natural characteristic flavor substances in the buffalo milk are reserved to the maximum extent, and the smooth mouth feel and good preservation stability of the product are ensured under the condition that no additive is added.

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 invention relates to the technical field of feeding devices, and discloses an automatic feeding device and method based on high-fat euphausia superba powder production.The automatic feeding device comprises a cabin and a main screw, the main screw is arranged in an inner cavity of the cabin, and at least two machine barrels are arranged in the inner cavity of the cabin; main screw rods which are driven by a power device and are opposite in rotation direction are arranged in the machine barrel, each main screw rod is of a three-section structure and comprises a conveying screw rod, a crushing screw rod and a buffering screw rod which are sequentially connected, the screw pitch of the crushing screw rod is larger than that of the buffering screw rod, and the screw pitch of the buffering screw rod is larger than that of the conveying screw rod; a double-screw driving mode is adopted, the screws are divided into the conveying section, the crushing section and the buffering section, the rotating direction of the main screw and the rotating direction of the auxiliary screw are opposite, caked shrimp meal entering the crushing section is compressed and crushed due to the fact that the screw pitch is reduced, and the problem that in the hull bumping environment, due to the fact that high-fat krill meal is prone to adhesion and caking, the shrimp meal adheres and is conveyed unevenly is effectively solved.

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 invention relates to the technical field of electric ovens, in particular to an electric oven with a movable control box. According to an existing movable electric oven, due to the fact that the grease content is different, water can be supplemented to high-fat meat insufficiently, water can be supplemented to low-fat meat excessively, consumption and supplement are inconsistent, and the problem of water amount imbalance is caused. An electric oven with a movable control box comprises a base, a water tray, a heating piece and a baking net, the water tray, the heating piece and the baking net are detachably clamped to the base in sequence from bottom to top to form an electric baking platform, a control system is further arranged in the base, and the control system comprises an identification module, a time sequence module and a local module. And the identification module, the time sequence module and the local module are electrically connected with the movable control box. The external water source is quantitatively controlled by the control box execution module, and the corresponding water consumption in the data table is injected, that is, the same water amount consumed by grease dripping is injected, so that accurate dynamic balance of'water replenishing as required 'is realized based on different water consumptions of different meats.

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 utility model discloses a granular cereal food material automatic cooking device, including heating module, water cooking utensil, steaming basket, screw rod drive module and water inlet and outlet module, screw rod drive module includes spiral shaft, with the sleeve cooperation of spiral shaft, the sleeve is connected with steaming basket, spiral shaft sets up along the height direction of water cooking utensil, and spiral shaft is rotated by drive module and drives sleeve to move up and down or rotate to move up and down or rotate steaming basket, and spiral shaft is hollow inside and is equipped with a inner tube, and the inner tube is linked with water inlet and outlet module, and spiral shaft, inner tube are all provided with multiple evenly distributed pinholes, and water cooking utensil is equipped with the rotation stop portion cooperation with the outer surface of steaming basket to carry out the circumferential location to steaming basket in the height range of predetermining. The utility model can reproduce the every detail of ancient method cooking cereal, and the food taste of the existing cereal food material cooking is not good, and the high fat, high sugar is not good for health etc.

The invention discloses premature infant / low birth weight infant formula milk powder, a low side reaction preparation method and an evaluation analysis method, and belongs to the field of emulsion preparation. The technical problems that in the prior art, premature infant / low-birth-weight infant formula milk powder has the characteristics of high protein and high fat, and the protein-lipid co-oxidation phenomenon is prone to occurring are solved, the low-side-reaction preparation method of the premature infant / low-birth-weight infant formula milk powder is provided, and by changing homogenizing process parameters, the low-side-reaction content of the premature infant / low-birth-weight infant formula milk powder is improved. Through cooperation of sterilization and vacuum spray drying technologies, the interface protein content and emulsifying activity of the formula milk powder are improved, protein-lipid co-oxidation is reduced to the greatest extent, and the stability of the formula milk powder is enhanced; based on a quantitative structure-activity relationship (QSAR) model, the invention also provides an evaluation analysis method, which can accurately predict the influence of homogeneous process parameters and interface characteristics on oxidation stability, and provides a new method for accurate manufacturing of premature infant / low birth weight infant formula food.