258 results about "Isolated Soy Protein" patented technology

The invention provides a lactobacillus helveticus microcapsule as well as the preparation and application thereof, pertaining to the embedding technology of lactobacillus helveticus and aiming at microencapsulating the lactobacillus helveticus so as to solve the problems of low embedding efficiency and embedding yield in single-layer or double-layer embedment. The technical proposal adopted by the invention is that isolated soy protein, microporous starch and sodium alginate are respectively taken as the first, the second and the third layers of wall materials for microencapsulation; the three-layer embedment is carried out to the lactobacillus helveticus for the first time, wherein, in the process of preparing bacterial suspension, an orthogonal optimization protective agent is adopted to improve the livability after freeze drying. The microcapsule of the invention has strong heat resistance and acid resistance, solves the inactivation problem caused by gastric acid, digestive enzyme and antibiotic, etc. to active bacillus, is capable of releasing when reaching large intestine, and balances intestinal flora. The reusability of fermented milk is good. The lactobacillus helveticus used by the invention enriches the variety of probiotic bacteria microcapsule and is a good dietary supplement.

The present invention relates, in general, to fresh, unripened cheese analog and a method for making a fresh, unripened cheese analog by incorporating isolated soy protein. The invention also relates to hard, ripened cheeses or cheese analogs and methods for making hard, ripened cheeses or cheese analogs by incorporating isolated soy protein.

The invention discloses quick-frozen fish tofu and a processing method thereof. The quick-frozen fish tofu comprises a meat material part and a soybean part; the meat material part comprises the following components in part by weight: 600-800 parts of minced fish meat, 300-500 parts of chicken breast meat, 200-500 parts of pork fat, 50-150 parts of cassawa starch, 100-200 parts of maize meal, 100-300 parts of monoacetate starch, 200-300 parts of water, 100-150 parts of egg white, 40-60 parts of edible salt, 40-60 parts of white granulated sugar, 10-30 parts of glucose, 10-30 parts of gourmet powder, 10-30 parts of cooking wine, 1-2 parts of freshener, 1-2 parts of fish essence, 4-5 parts of moisture retention agent, 3-4 parts of xylitol, 0.1-0.3 part of ethyl maltol, 1-2 parts of sorbitol, and 1-3 parts of guar gum; and the soybean part comprises the following components in part by weight: 200-300 parts of isolated soy protein, 1000-1500 parts of ice water, 4-6 parts of transglutaminase, 1-2 parts of Beta-cyclodextrine, and 2-4 parts of gourmet powder. The quick-frozen fish tofu has the advantages of mellow outline, golden color, pure flavor, dense scent, elasticity and crisp, and is oily but not greasy.

The invention discloses a plant lipid cream and production method thereof. The plant lipid cream is prepared by the steps that proteolytic enzyme is utilized to restrict hydrolyzed soy separation, soas to obtain soy proteolysis solution; the soy proteolysis solution is mixed with partially hydrogenated plant oil, sucrose, starch syrup, sodium alginate tech grade, carrageenan, microcrystalline cellulose, phosphate, edible emulsifier; and then filtering, aqueous phase material preparation, oil phase material preparation, mixing, blending, secondary homogeneity, aging, filling and packing are carried out sequentially. The invention modifies enzymolysis of isolated soy protein, dissolubility, dispersity and emulsibility are obviously improved, and the functional characteristic is close to casein, thus substituting application of nutrose in plant lipid cream; plant raw materials are adopted, raw material cost is reduced, thus having positive significance on nutrition and health care function; the product has favourable mouthfeel and flavour; and the production method of the invention is based on plant lipid cream similarity processing technology, utilizes biological enzyme technology and has wide applicability.

The invention relates to a method for preparing smoked sausages. Raw materials include, by weight, pig lean meat 40-50 parts, pig prime condition meat 10-20 parts, chicken 10-20 parts, ice water 12-18 parts, salt 1.5-2 parts, white granulated sugar 1-2 parts, monosodium glutamate 0.2-0.3 part, seasoning liquid smoke 0.1-0.3 part, five-spice powder 0.1-0.2 part, ginger and shallot powder 0.1-0.2 part, pepper powder 0.02-0.06 part, isolated soy protein 2-5 parts, potato starch 2-3 parts, composite phosphate 0.3-0.4 part, carrageenan 0.3-0.4 part, plasma protein 2-5 parts, coloring liquid smoke 0.3-0.8 part, vitamin C 0.03-0.04 part and nitrite 0.006-0.007 part. The method for preparing the smoked sausages comprises the steps of arrangement of raw material meat, spraying and steeping, injection and batch-type pressure-transformation rolling, meat mincing, auxiliary material addition, standing and curing, chopping and stirring, sausage filling, drying, cooking, cooling, secondary drying and storage. The smoked sausages prepared by means of the method has the advantages of having smoky flavor liked by people and being high in low-temperature meat products, good in taste, easy to absorb, safe, reliable and capable of effectively prolonging quality guarantee period of the products. The method is simple and easy to perform and can be applied to mechanical production of factories.

The invention discloses a new technique for preparing an edible membrane by glutamine transaminase modified protein, which has main materials such as isolated soybean protein and wheat gluten protein and adopts transglutaminase for modification, thus achieving the complex edible membrane with good performance. The invention has advantages in the following aspects: 1. the strengths of both single substrate material isolated soy protein film and wheat gluten protein film are fully exerted so as to make the edible membrane with good tensile strength and extensibility; 2. the transglutaminase is adopted for the first time as a modifier to modify the protein composite membrane, thereby greatly enhancing the tensile strength and getting the compound edible membrane with good performance; and 3. the invention has the greatly expanded scope of applications of protein and provides a new effective approach for solving the environmental pollution. The edible high quality composite membrane is applied to food packaging, and can be directly eaten with other food, and some can be used as feeding materials, completely free of environmental contamination, so the invention is an authentic green packaging material.

The invention discloses purple-potato-containing nutritional rice and a preparation method. The nutritional rice is prepared from whole purple potato powder, starch, isolated soy protein, gel, composite vitamin enhancer, composite mineral enhancer and water in a ratio. The method comprises the following steps of: A, selection and treatment of raw materials; B, mixing and stirring: stirring and mixing the isolated soy protein, the gel and the enhancers uniformly, adding the starch, mixing, then adding the whole purple potato powder, stirring and mixing, and adding water; C, extrusion forming: after the raw materials are mixed and stirred uniformly, adding the mixture into an extruder through a feeder, cutting the extruded mixture into rice grains at the tail end of the extruder after the extruded mixture passes through a rice grain template, cooling, screening with a vibrator, separating out dregs, collecting and drying; D, water controlled drying: drying the extruded rice grains in hot air to improve the storage performance; and E, packing: cooling the rice grains to room temperature, quickly and quantitatively filling and sealing. The nutritional rice has reasonable formula, good nutrition, low cost, no pollution and high nutritional value. The method is simple and convenient to operate, and is suitable for large scale and industrialized production of purple potatoes.

The invention discloses a method for producing vegetarian ham sausages through twin-screw extrusion. The vegetarian ham sausages are produced by performing pretreatment on vegetable protein powder, isolated soy protein and vital wheat gluten as raw materials through, and then mixing and stirring the pre-treated raw materials by adopting a twin-screw extruder and a twin-screw extrusion technology for completing the processes such as extrusion curing, denaturation and texturization forming for one time. The method completely takes the vegetable protein powder as the raw material without adding any additives or auxiliary materials, so that the vegetarian ham sausages are good in texturization structure, high in protein content, similar to meat taste in taste, smooth in appearance, compact in structure and stable in quality, the moisture content of final products can be up to 50%, and the vegetarian ham sausages can be eaten as leisure food and staple food. By utilizing the twin-screw extruder for production, the method is a continuous mixing, melting and forming process, and as a high-temperature instantaneous biochemical reactor, the twin-screw extruder has the outstanding advantages of high efficiency and energy, low cost, energy consumption and the like, and also has the characteristics of high volume of the production, continuous production process, realization of the large-scale industrialized production, stable product quality, high degree of automation, small occupying area for the production and the like.

The invention discloses a method for producing instant mock meat by using isolated soy protein, which belongs to the field of food processing. The method comprises the following steps of: using the isolated soy protein as the main raw material; adding water-soluble soybean polysaccharide and insoluble soybean polysaccharide into the isolated soy protein in certain proportion; and performing the processes of raw material mixing, thermal refining, extrusion texturization, cutting, cooling, packaging and the like to obtain the instant mock meat. The method has the following advantages that: (1) the instant mock meat is not added with any exogenous source component; (2) the proportion of the isolated soy protein in the product can reach 50 to 83 percent; (3) the color and the luster of the product can be diversified; (4) the texture and the quality of the product can be obtained by changing the proportions of the soluble soybean polysaccharide and the insoluble soybean polysaccharide in the materials; and (5) the soluble soybean polysaccharide and the insoluble soybean polysaccharide have different biological activities and can be mixed together to play a role in nutrition complementation.

The invention discloses flour having low glycemic index and a making method thereof. The flour is made from, by weight, wheat flour 35%-45%, soybean flour 35%-45%, buckwheat powder 1%-1.5%, oat powder1%-1.5%, isolated soy protein powder 4%-4.5%, dietary fibers 4%-4.5%, vitamins 0.5%-1.5% and mineral substance 0.5%-1.5%. The flour is based on the low-GI-value (a GI value is below 55) coarse cereal powder, uses the added protein, dietary fibers, vitamins, mineral substance and the like as nutritional materials, has good eating taste and is a high-fiber-content and low-fat healthy food. The flour can delay postprandial blood sugar rise to some degree and is suitable for high-glucose people, patients with diabetes and populations needing low-glycemic-index foods.

The invention relates to a Cantonese black pepper sausage and a preparation method thereof. The Cantonese black pepper sausage is prepared from No. II and No. IV fresh and frozen pork and pork fat meat which serve as raw materials and auxiliary materials, wherein the auxiliary materials comprise potato starch, isolated soy protein, ice water, table salt, white granulated sugar, monosodium glutamate, composite phosphate, carrageenan, D-sodium erythorbate, sodium nitrite, monascus haematochrome, temptation haematochrome, white pepper, mashed black pepper, meat flavor essence, sodium lactate, nisin and sodium diacetate. The invention also provides a preparation method for the Cantonese black pepper sausage. The Cantonese black pepper sausage is high in meat quality, full in meat fragrance, hot spicy, palatable and abundant in nutrition.

Isolated soy proteins for producing high protein food bars having improved functionality are disclosed. The isolated soy proteins comprise both high molecular weight protein fractions and low molecular weight protein fractions. The isolated soy proteins produce high protein food bars having an improved texture and extended shelf-life as compared to conventional high protein food bars.

The present invention relates to a diet composition comprising brown rice, job's tear, red beans, buckwheat, Italian millet, Indian millet, white beans, black beans, black rice, barley, brown rice sprouts, kale, matured pumpkin (Curcurbia moschata), carrot, Angelica, cabbage, wild Lanceolate root, Lotus root, radish, green radish, mugwort, pine needles, laver, sea mustard, sea tagle, Shiitake mushroom, Reishi mushroom, soy peptide, isolated soy protein, L-carnitine, Hibiscus extract, green tea extract and solomon's seal extract. The composition is useful in reducing body weight and body fat; controlling body shape; and lowering serum cholesterol and neutral fat.

The invention relates to a low-salt meat ball. The preparation method of the low-salt meat ball provided by the invention comprises the steps of: firstly, defreezing; secondly, mincing; thirdly, blending; fourthly, chopping and mixing; fifthly, curing; sixthly, forming balls through a machine or by hand; seventhly, cooking; eighthly, precooling; ninthly, quickly freezing; and finally packaging. The low-salt meat ball comprises the following original auxiliary materials in mix proportion by weight: 100kg of pork, 30k of fat pork, 10kg of modified cassava starch, 6kg of isolated soy protein, 0.2kg of carrageeenen, 1.0kg of compound salt; 1.7-1.9kg of white sugar, 0.1-0.3kg of monosodium glutamate, 0.2-0.3kg of garlic powder, 0.09-0.11kg of ginger powder, 0.3-0.5kg of pork paste and 38-42kg of ice water. The low-salt meat ball provided by the invention has the advantages of attractive surface color after cooking and formation, moderate salty taste, fresh, tender and tasty meat, uniform flavor immersion, pleasant mouthfeel, deliciousness, spiciness, and long lingering aftertaste.

The invention relates to a pet food and a preparation method thereof, particularly relating to a pet food which takes chicken breast and minced fillet as the main raw materials and a preparation method thereof. The pet food comprises the following components based on the weight ratio: 20-30 parts of chicken breast, 70-80 parts of minced fillet, 6.4-8.5 parts of glycerol, 4.5-6.5 parts of isolated soy protein, 2.4-3.5 parts of trehalose and 0.4-1 part of composite phosphate. The manufacture method comprises the following steps: processing the raw materials; chopping; making sausages; baking; steaming and boiling; cooling; probing by metals; sorting; and packaging after checkout. The obtained product has the advantages of high proteins, low fat, balanced nutrition and excellent taste and mouthfeel, can enhance the appetite of pets and is a competitive product in the pet food.

High protein food bars having improved functionality are disclosed. Specifically, the high protein food bars comprise proteinaceous material comprising a combination of isolated soy protein and milk protein. The high protein food bars have an improved texture and extended shelf-life as compared to conventional high protein food bars.

High protein food bars having improved functionality are disclosed. Specifically, the high protein food bars comprise proteinaceous material comprising a combination of isolated soy protein and milk protein. The high protein food bars have an improved texture and extended shelf-life as compared to conventional high protein food bars.

The invention discloses an enteral nutritional preparation containing marine bioactivity polysaccharide. The preparation contains the following ingredients in percent by mass: 0.5-0.8% of marine bioactivity polysaccharide, 25-35% of shellfish zymolyte, 10-20% of fruit-vegetable powder, 0.05-0.1% of Na-Fe-EDTA, and also 35-45% of isolated soy protein, 1-5% of laminaria powder and 3-5% of konjac powder. The invention also discloses a preparation method and application of the enteral nutritional preparation containing marine bioactivity polysaccharide. The enteral nutritional preparation containing marine bioactivity polysaccharide has the advantages of high calorific value, high protein, high ferrum, low fat, multiplex vitamin and easiness for digestive absorption, thus fully meeting nutrient needs of people with high required ferrum and leukemia patients, simultaneously having synergism with chemotherapeutics, being capable of enhancing curative effect of the chemotherapeutics, improving gastrointestinal tract functions, increasing immunity, reducing adverse reactions such as anemia and accompanying infection and the like, and playing a role of good adjuvant therapy.

The invention discloses a method for processing vegetable fish balls, which comprises the following steps of: preprocessing fresh fish, mining meat, and rinsing; adding the rinsed fish into a fine filtering machine for fine filtration; preparing refined minced fillet and refined mashed vegetable by using a colloid mill; mixing the refined minced fillet, refined mashed vegetable, starch, isolated soy protein and seasoning auxiliary materials, and performing grinding treatment; and finally, forming, boiling, cooling, quickly freezing and packaging. The method is low in cost, the process is simple, and the method is convenient to use and has higher application and promotion value.

The invention provides a thin instant kelp slice and a production technology thereof. The thin instant kelp slice comprises the following raw materials: fresh kelp, algin, cellulose, sodium carboxymethylcellulose, isolated soy protein, starch and glycerol. The specific processing steps are as follows: cleaning kelp, protecting color, dipping for debitterizing, cutting into filaments, deodorizing, softening, processing cellulose, extruding, mixing, tabletting for shaping, slicing, clamping and shaping by a metal net, vacuum frying, centrifugally deoiling, and packaging into the thin instant kelp slice product after cooled. The thin instant kelp slice processed by the invention has abundant nutrition and crisp taste, is convenient to eat and easy to be accepted by consumers, improves the additional value of the kelp product, has good market prospect and can create greater benefit space for enterprises. In addition, the invention has low requirement on equipment, easy control, strong operability, and low energy consumption and is suitable for the mass production of the thin instant kelp slice.

The invention relates to a processing method of a wormwood dried pork slice. The wormwood dried pork slice comprises raw materials and auxiliary materials, wherein the raw materials comprise pork lean and skinless lardo; the auxiliary materials comprise wormwood powder, water, salt, composite phosphate, food-grade carrageenan, soy isolate protein, monosodium glutamate, cooking wine, white sugar, light soy sauce, monascus red color and aromatic seasoning. The processing method comprises the following preparation operation steps: (1) preprocessing the raw materials; (2) chopping and curing; (3) forming; (4) drying; (5) slicing; and the like. According to the invention, the wormwood dried pork slice safe to eat is prepared by utilizing the characteristic that wormwood is rich in plant fibers and the antibacterial and antioxidative functions of the wormwood; a product structure of a conventional dried meat slice food can be improved; health of people can be promoted; the wormwood dried pork slice meets the development direction of the meat product; the dried pork slice processed by the processing method can reduce the requirement of the raw materials on the shape of meat, can utilize leftover minced meat generated in the pig processing process, is easy to the industrial implement and can generate an active effect of promoting the technical progress of the conventional dried pork slice processing industry in China.

The invention discloses a process method for simultaneously extracting a soybean function factor and a therapeutic factor from bean pulp, comprising the following scheme: breaking wall of a protein cell by adopting a method for combining ultrasound wave and high-pressure shearing technology, decomposing protein in the bean pulp by selecting an enzymolysis technology of complex enzyme and extracting a functional factor which is micromolecule peptide in the bean pulp by adopting a film separation technology. Four products of micromolecule soybean peptide, soy dietary fiber, soybean oligosaccharide and isolated soy protein can be continuously extracted by taking high-temperature or low-temperature bean pulp as raw materials on one production line and the utility value of the bean pulp of soybean is improved by over 30 times, wherein the total nitrogen content and the content of free amino acid of the micromolecule peptide are respectively not less than 15.0 percent and not less than 2.0 percent and the average molecular weight is mot more than 6,000Dalton. The total sugar content of the soybean oligosaccharide is not less than 90.0 percent; the extraction rate of protein in various effective components of the raw materials is not less than 85 percent and the total sugar content is not less than 82 percent; and the yield of soluble dietary fiber is 11.84 percent.

The invention discloses a processing method for enhancing the gel strength of a fish flesh recombination product. The method sequentially comprises the following steps: 1, taking and semi-unfreezing surimi, and mixing for 3-5min; 2, adding salt, and salt-mixing for 3-5min; 3, adding isolated soy proteins, wheat gluten and lactalbumin, and mixing and kneading for 3-5min, wherein the weight ratio of the isolated soy proteins to the frozen surimi is 3-15%, the weight ratio of the wheat gluten to the frozen surimi is 3-15% and the weight ratio of lactalbumin to the frozen surimi is 3-15%; 4, gelating the obtained substance for 30-60min at 35-45DEG C, heating the substance for 20-30min at 80-100DEG C; and 5, quickly freezing the obtained substance at -16--20DEG C, freeze-packaging when the center temperature of the obtained quick-frozen substance reaches -16--20DEG C, and refrigerating at -20--28DEG C. According to the fish flesh recombination product processed through the method, the elasticity is effectively enhanced, contents of fats and cholesterols are reduced, and the protein content is increased.