19 results about "Isolated Soy Protein" patented technology

The invention discloses a composite modifier and a method for improving the texture of meat paste of cultured meat, belongs to the technical field of novel food processing, and aims to solve the problems of loose structure, poor chewing feeling, insufficient water-retaining property and the like of the cultured meat. The method comprises the following steps: chopping and mixing a composite modifier containing soybean protein isolate and distarch phosphate in a mass ratio of (1-9): (9-1) with a culture meat paste base material at 4 DEG C or below according to a proportion of 5-15% of the total weight of the culture meat paste, then carrying out centrifugal degassing on the mixed meat paste, carrying out water bath heating gelation at 80-90 DEG C, and carrying out cooling storage at 2-6 DEG C, therefore, a stable gel network with enhanced hardness, elasticity and water binding capacity is constructed, and the gel network is mainly used for improving the texture quality and sensory acceptance of cultured meat products.

FIELD: veterinary medicine and dietetics.SUBSTANCE: development of complete feed compositions that can provide a therapeutic effect in cases of exocrine pancreatic insufficiency. The composition of a complete dietary feed for cats with exocrine pancreatic insufficiency has been developed in the following ratio, wt.%: grain part: mixture of rice, wheat, hulled barley and corn – 37.0; protein part of plant origin: isolated soy protein, beet pulp, wheat bran, flax seeds – 22.0; protein part of animal origin: feather meal, chicken liver, egg powder – 25.0; mineral supplement: feed chalk, monocalcium phosphate, table salt, plantain seeds Plantago psyllium, mannanoligasaccharides with beta-glucans and lutein – 2.0; vitamin premix: A, D3, E, K, B1, B2, B3, B5, B6, B12, Bc, H, taurine, inulin, beech lignocellulose, complex of natural fulvic and humic acids – 2.5; flavor enhancer in the form of enzymatic hydrolysate of pork and chicken by-products – 3–3.5; brewer's yeast – 2.5–3.0; a mixture of fish and chicken fat – 5.0–6.0.EFFECT: obtaining food for cats with exocrine pancreatic insufficiency, which is easily reproducible, clinically effective, and convenient in dosing and use.1 cl, 3 tbl, 1 ex

This invention relates to the field of microcapsules, specifically to a method for preparing low-hygroscopic egg white peptide microcapsules and their application. The method includes the following steps: (1) weighing sugars and soy protein isolate according to a certain ratio, mixing them in deionized water, dissolving them, and stirring evenly at a certain speed to form a composite wall material solution; (2) adding the egg white peptide solution to the composite wall material solution, stirring evenly to form a microcapsule solution; (3) using spray drying technology to evaporate and remove the moisture, obtaining egg white peptide microcapsule powder. This invention uses egg white peptide as the core material and polysaccharides and soy protein isolate as the composite wall material to prepare an egg white peptide microcapsule. This microcapsule has good encapsulation effect and low hygroscopicity, providing a research basis for the better development and utilization of egg white peptide.

The invention relates to the technical field of high polymer chemistry, biological materials and functional foods, in particular to a highland barley beta-glucan-soybean protein isolate nano-carrier as well as a preparation method and application of the highland barley beta-glucan-soybean protein isolate nano-carrier. The preparation method comprises the following steps: dissolving soybean protein isolate in water to obtain a protein solution; the method comprises the following steps: firstly adjusting the pH value of a protein solution to 8.0-10.0, then heating, adjusting the pH value of the protein solution to 6.0-8.0, standing and centrifuging to obtain a solution A; and mixing the highland barley beta-glucan solution with the solution A, firstly adjusting the pH value of the mixed solution to be acidic, then adjusting the pH value of the mixed solution to be neutral, and sequentially carrying out high-pressure homogenization, heating and cooling. The method provided by the invention has the advantages of simplified equipment process, short reaction period, no use of chemical reagents harmful to human body and environment, greenness, no toxicity, safety and environmental protection. The high-pressure homogenization can reduce the damage to the functions of polysaccharide and protein and maintain the biological activity.

This invention provides a method for preparing soy protein isolate, comprising the following steps: A) first extraction of alcohol-based soy protein concentrate to obtain a first-extract material; B) high-temperature refolding of the first-extract material to obtain a refolded protein solution; the high-temperature refolding temperature is 85℃~130℃, the time is 4s~8s, and the vacuum degree is -0.05~-0.08MPa; C) continuous extraction of the refolded protein solution to obtain an extracted mixed soy milk; D) acid precipitation and neutralization of the extracted mixed soy milk to obtain a neutralized material; E) flash sterilization and homogenization of the neutralized material, followed by spray drying to obtain soy protein isolate. The soy protein isolate preparation method provided by this invention is safe and simple, yields high protein, has low equipment requirements, and produces soy protein isolate with high whiteness.

The invention belongs to the technical field of sausage preparation, and particularly relates to a rehmannia-flavored sausage and a preparation technology thereof.The rehmannia-flavored sausage comprises meat, auxiliary materials, seasonings, food additives and sausage casings; the meat material consists of the following components in parts by mass: 60-75 parts of lean meat and 8-20 parts of fat meat; the auxiliary materials consist of the following components in parts by mass: 8-10 parts of prepared rehmannia root pulp, 1-3 parts of Chinese wolfberry fruit primary pulp, 12-20 parts of ice water and 2-5 parts of isolated soybean protein. According to the preparation method, the taste sense of a traditional sausage is broken, medicated food and delicious food are combined, the bitterness of the radix rehmanniae is removed through a nine-steaming and nine-drying method, the caramel sweet fragrance of the prepared rehmannia root is reserved, meanwhile, the prepared rehmannia root is combined with pork, a unique flavor is formed, and in the preparation process, various active ingredients in the radix rehmanniae are preserved, the taste of a traditional product is preserved, and potential values are generated.

The present invention aims to provide an egg substitute composition that uses less processed whole-fat soy flour, yet has a good texture when cooled to room temperature (20°C) after cooking, and does not easily release water. [Solution] An egg substitute composition containing whole fat soy flour and enzyme-hydrolyzed lecithin, An egg substitute composition characterized in that the content of whole fat soy flour in the egg substitute composition is 35 to 99.5% by mass, and the content of enzymatically hydrolyzed lecithin is 0.5 to 10% by mass. Furthermore, the egg substitute composition according to claim 1 is characterized in that it contains isolated soy protein, and the content of isolated soy protein in the egg substitute composition is 64.5% by mass or less.

The invention discloses a special emulsifier for a high-protein cake and a preparation method thereof, and belongs to the field of food additives. Aiming at potential safety hazards and nutritional defects of a traditional chemical synthetic emulsifier, a novel plant-based emulsification system is constructed by compounding soybean protein isolate, soybean protein concentrate, starch, dietary fibers and a functional thickening agent. According to the emulsifying agent, 40-60 parts of soybean protein isolate is used as a core emulsifying component, 5-15 parts of soybean protein concentrate is supplemented to enhance the water binding capacity, 10-30 parts of starch is combined to regulate and control the rheological property of paste, and 2-10 parts of soybean dietary fibers and 1-6 parts of a thickening agent are added to form a synergistic network. The emulsifier disclosed by the invention can obviously improve the stability of cake batter (bubble height difference is less than or equal to 4mm), increase the specific volume of a finished product (4.95-5.25 ml / g), and endow the product with high protein content (greater than or equal to 15g / 100g) and natural nutritional characteristics. The traditional chemical emulsifier can be completely replaced, and the requirements of the healthy baking industry for safe, nutritional and functional products are met.

A foamable oral care composition, comprising a protein foaming agent and a foam synergist. The protein foaming agent is one of, or a combination of more than one of, isolated soy protein, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and vital wheat gluten. The foam synergist is one of, or a combination of more than one of, karaya gum, Abelmoschus manihot gum, fenugreek gum, guar gum, locust bean gum, sterculia gum, cassia seed gum, tara gum, linseed gum, sodium alginate, tragacanth gum, welan gum, Artemisia desertorum gum, Gleditsia sinensis Lam. gum, xanthan gum, and sesbania gum. The oral care composition can increase the foaming amount of toothpaste, can achieve the foaming amount of toothpaste using chemical surfactants on the market, and can fully meet consumers' needs for toothpaste foam.

This invention discloses a meal replacement based on carrageenan and soy protein isolate, and a method for producing the same. The meal replacement includes a SPI / λC / ιC mixed solution beverage containing, by mass fraction, 5% soy protein isolate, 0.25% to 0.75% λ-carrageenan, and 0.25% to 1% ι-carrageenan, and a SPI / λC / ιC gel formed by induction from the SPI / λC / ιC mixed solution under acidic conditions. The SPI / λC / ιC mixed solution beverage produced by this invention forms a hydrogel after consumption due to the action of stomach acid, exhibiting relatively high gel strength. This extends the evacuation time of the hydrogel in the stomach, increasing the consumer's feeling of fullness and reducing calorie intake, thereby potentially reducing body weight.

This invention discloses a method for preparing crispy pork with red bean paste flavor, relating to the field of food processing technology. The method includes: chopping and mixing red bean paste under low-temperature conditions to obtain a fine paste; adding a soy protein isolate solution containing TG enzyme and homogenizing; adding a sodium alginate solution containing calcium carbonate and homogenizing; adding sunflower seed oil containing Span emulsifier and homogenizing; adding gluconate-δ-lactone and stirring, centrifuging to remove the upper oil layer, collecting the precipitate, and obtaining red bean paste gel microspheres; mixing egg white, compound coating powder, and red bean paste gel microspheres to form a slurry; uniformly coating marinated pork strips with the slurry and frying to obtain crispy pork with red bean paste flavor. The crispy pork of this invention has moderate hardness after double-frying, exhibiting good crispness and crunchiness, a juicy texture, and a good color and pure bean paste flavor.

The invention relates to a rice starch-soybean protein isolate bisphenol nano-carrier based on transglutaminase crosslinking and a preparation method thereof, and belongs to the technical field of functional food / medicine delivery systems. The preparation method of the nanoparticles comprises the following steps: S1, fully mixing gelatinized starch with hydrated protein to obtain a composite carrier; s2, fully mixing polyphenol with the composite carrier to obtain a composite carrier embedded with an active substance; s3, mixing transglutaminase with the composite carrier in which the active substance is embedded, and carrying out enzymatic crosslinking to obtain an enzymatic crosslinking reactant; and S4, fully mixing the enzymatic cross-linking reactant with an alcoholic solution, and carrying out solid-liquid separation to obtain the nanoparticles. The embedding rate is high, and the affinity of the composite carrier and active substances is improved; the stability is high, the particle stability is remarkably improved through a three-dimensional network structure formed through enzymatic crosslinking, and the retention rate of active substances is high; physical treatment and biological enzyme crosslinking are adopted in the whole process, and no chemical reagent residues exist.

This invention relates to the field of functional nutritional supplements, specifically to a special complete dietary supplement and its preparation method. By weight percentage, it comprises the following components: 40%-60% soy protein isolate, 5%-15% soy peptides, 1%-5% sea cucumber peptides, 5%-10% skim milk powder, 2%-5% purified konjac powder, 1%-3% coconut oil powder, 5%-10% compound minerals, 1%-3% compound vitamins, 0.1%-0.5% taurine, with the remainder being food additives. It employs a gradient molecular weight protein absorption system to achieve rapid muscle repair and long-lasting nutritional supply; it establishes a three-in-one recovery mechanism integrating energy metabolism, oxidative repair, and electrolyte balance; and, relying on precise synergistic ratios of nutrients and a low-GI lightweight formula, it effectively improves fatigue and enhances the body's immunity.

The present invention relates to a method for manufacturing a basil tomato chicken breast bar and a basil tomato chicken breast bar manufactured by the said method, characterized by comprising the steps of: preparing a chicken breast mixture by mixing plant tissue protein hydrate, chicken breast, salt, sugar, L-sodium glutamate, isolated soy protein, wheat gluten, hemp seed meal powder, defatted peanut powder, black soybean powder, corn starch, modified starch, maltodextrin, meat flavor seasoning, ham flavor, basil tomato sauce, pea extract mixture, transglutaminase, hemp seed oil, and water; filling a casing with the prepared chicken breast mixture, heat treating, and cooling; and inserting a stick into the cooled chicken breast mixture.

The invention belongs to the technical field of functional foods, and particularly relates to a compound functional protein formula and a preparation method. Comprising 38-42 parts of hydrolyzed whey protein peptide and bovine colostrum ultrafiltration substances, 8-12 parts of yeast beta-glucan and lentinan, 8-12 parts of GMI yeast extract concentrated powder, 8-12 parts of ovalbumin peptide-selenium nanoparticle compounds, 13-17 parts of soybean protein isolate and whey protein composite carriers, 3-7 parts of fructo-oligosaccharide and 1-2 parts of natural flavoring agents and anti-caking agents. Through synergistic compounding of functional immune protein peptide and immunocompetence polysaccharide, human immune cells are directly activated in a targeted mode, the synergistic effect is researched and proved that the activation level of NK cells and T cells can be remarkably improved by adding bovine colostrum peptide into the immune compound rich in beta-glucan, and the effect is far better than that of any component independently used; the scheme is improved from a nutrition support level to an immune system function regulation level, and has the characteristics of clearer mechanism, stronger targeting property and verifiable synergistic effect.

This invention relates to the field of nutritional intervention technology, and more particularly to a double Pickering emulsion for targeted delivery of polyunsaturated fatty acids, its preparation method, and its application. The invention first prepares folic acid-modified soy protein isolate-chitosan electrostatic composite particles as solid particle emulsifiers to stably deliver polyunsaturated fatty acids in a double Pickering emulsion. The folic acid-modified soy protein isolate-chitosan electrostatic composite particles utilize the amphiphilic nature of soy protein isolate and the steric hindrance effect of chitosan to construct a dense, three-dimensional rigid physical barrier at the oil-water interface, significantly reducing the oxidative degradation rate of polyunsaturated fatty acids, ensuring their storage stability, and achieving long-term stability. Simultaneously, by leveraging the active targeting mediated by folic acid receptors and the pH-responsive properties of chitosan, targeted and precise controlled release and delivery of polyunsaturated fatty acids in the colon are achieved, providing a solid technical foundation for precise nutritional intervention in colon cancer.

The invention discloses a method for preparing gel for delivering epigallocatechin gallate (EGCG) by utilizing soybean protein isolate compounded dialdehyde starch to overcome isoelectric points, the prepared gel can efficiently carry EGCG, and the method belongs to the field of food processing. The method comprises the following steps: respectively dispersing SPI and DAS with the concentration of 1% in ultrapure water, stirring, adjusting the pH value, and hydrating to obtain a soybean protein isolate solution and a dialdehyde starch solution; sPI and DAS are mixed according to the ratio of 4: 1, 2: 1, 1: 1, 1: 2 and 1: 4 respectively, stirring is conducted for 2 h in the alkaline environment (pH = 8.0), then the mixture is adjusted to be faintly acid (pH = 6.0), EGCG with the mass 1 / 30 of that of protein is added, and stirring is conducted again for 1 h. Respectively adjusting the pH value of the obtained mixture to 4.0 and 4.5, standing for 24 hours, and centrifuging to obtain the EGCG-carrying composite gel. The SPI-DAS gel prepared by the method is free of any additive, the obtained composite gel is more environment-friendly and safer and has higher stability, and the bioavailability of EGCG (epigallocatechin gallate) can be improved when the composite gel is used for carrying EGCG (epigallocatechin gallate). The method is simple in process and environmentally friendly, the application difficulty of SPI at the isoelectric point is solved to a certain extent, and the application range of the soybean protein isolate in the food industry is widened.

This invention discloses a method for preparing functional casual tofu, belonging to the field of soy product processing technology. The main steps of this invention include: (1) preparing soy protein isolate raw material and extracting γ-aminobutyric acid (GABA) raw material from yellow whey; (2) preparing an aqueous solution of soy protein isolate; (3) adding the γ-aminobutyric acid raw material extracted from yellow whey to the aqueous solution of soy protein isolate; (4) subjecting the mixed solution to ultrasonic and electrostatic field treatment; (5) adding TG enzyme-induced gel; (6) pressing and molding; and (7) sterilization and packaging. This invention improves the hardness and elasticity of casual tofu by recycling γ-aminobutyric acid and combining it with the synergistic physical field treatment of ultrasonic and electrostatic fields, enhances the water retention performance, and optimizes the color and microstructure of the product. It is suitable for industrial production, and the produced casual tofu product has both functionality and excellent taste.

The application belongs to the field of food material packaging materials, and discloses a kind of irradiation soy protein film and preparation method thereof, irradiation soy protein film, by the following components consisting of 4-8% modified soy protein isolate, 2-4% glycerol, 1-5% active nanoparticles, and the rest is distilled water, active nanoparticles are pectin-based nanoparticles loaded with thyme essential oil and chitosan, wherein the mass ratio of thyme essential oil, chitosan and pectin is 1:1:2, the preparation method comprises S1, preparation of soy protein isolate film solution;S2, irradiation treatment;S3, preparation of active nanoparticles;S4, preparation of composite film solution;S5, casting film;The technical solution optimizes the raw materials and preparation method of soy protein film, realizes the stable integration and functional synergy of antibacterial and antioxidant nanoparticles and soy protein isolate irradiation modified matrix;The tensile strength and barrier property of the film are improved, while the flexibility of the film is maintained, and the film is endowed with long-acting bacteriostatic and antioxidant functions.