24 results about "Meat Proteins" patented technology

The application discloses a meat protein emulsion with low-sodium and low-oil phase characteristics for 3D printing and a preparation method and application thereof. The application utilizes anionic polysaccharide xanthan gum and L-arginine to synergistically stabilize the low-sodium and low-oil phase meat protein emulsion, and improves the 3D printing performance thereof. The xanthan gum and L-arginine enhance the stability and rheological properties of the emulsion by inducing the unfolding of meat protein structure and reducing the oil-water interfacial tension. The xanthan gum can also prevent the aggregation of droplets by constructing a weak gel network in the water phase and providing negative charges. Therefore, the meat protein emulsion stabilized by the synergistic action of the xanthan gum and L-arginine overcomes the problems of poor emulsion stability and inability to print caused by partial replacement of sodium salt and low oil phase, and endows the meat protein emulsion with good viscoelasticity, thixotropic recovery performance and self-supporting property, thereby realizing high-fidelity printing. The application recommends the dual use of the xanthan gum and L-arginine, which can not only reduce the intake of sodium and oil to ensure health, but also help produce high-quality or personalized muscle protein food.

The invention discloses PSE-like chicken breast composite gel soft food suitable for people with dysphagia and a preparation method of the PSE-like chicken breast composite gel soft food, and belongs to the field of food processing. The raw materials of the composite gel soft food comprise PSE-like chicken breast, konjac glucomannan and a sodium chloride solution, and the preparation method comprises the following steps: adding a mixed solution of konjac glucomannan and sodium chloride into PSE-like chicken breast, stirring, carrying out heating treatment after uniform stirring, and then cooling to obtain the PSE-like chicken breast composite gel soft food. The prepared food is stable in total protein content, can effectively make up for insufficient intake of meat protein caused by limited feeding of people with dysphagia, and prevents malnutrition; the product texture meets the swallowing requirement, reaches the IDDSI level 5 or level 6 standard, can effectively reduce the risk of food residue and aspiration in the swallowing process, and has nutrition balance and food safety.

The application provides a high-stability salt-free meat protein beverage and a preparation method thereof, and relates to the field of food. The method comprises the following steps: extracting myofibrillar protein in chicken, washing the myofibrillar protein with water to remove salt in the myofibrillar protein, and obtaining salt-free myofibrillar protein; dissolving the salt-free myofibrillar protein in water to obtain a salt-free myofibrillar protein solution; and dissolving high-charge-density sodium carboxymethyl cellulose in the salt-free myofibrillar protein solution and uniformly mixing. The high-charge-density sodium carboxymethyl cellulose is combined with meat protein in a non-covalent form to form a complex, the charge property of the meat protein is changed, the self-assembly behavior of the myofibril is hindered, and the aggregation is inhibited, so that the water solubility of the meat protein is improved; the steric hindrance effect and the electrostatic repulsion of the system are greatly improved, so that the thermal stability of the meat protein is greatly improved, and the instability effect of the meat protein in the heat processing process is effectively avoided. The clear and transparent salt-free beverage product with good stability can be processed by using the method.

The invention provides a high-quality pet food which is easy to digest, easy to absorb and low in allergy and is eaten by pet cats by using a fresh meat segmented enzymolysis technology, and a preparation method of the high-quality pet food. The fresh meat protein segments act for a specific time under the action of a specific enzyme in a specific temperature environment so as to generate a large amount of small molecule polypeptides. The preparation method is advanced, full-automatic computer control and instant puffing are adopted, so that food materials are cured and easy to digest, the palatability is improved, bacteria are killed, no chemical preservative is added, and the food is safe and reliable to eat. And a low-temperature drying process is adopted, so that nutritional ingredients can be well reserved.

The invention belongs to the technical field of food, and discloses a preparation method of substitute meat based on dephenolized mulberry leaf protein colloid. A mulberry leaf dephenolization process and an alkali dissolution protein extraction process are optimized, mulberry leaf protein is prepared into protein colloid by combining an ionic cross-linking agent, finally, the mulberry leaf protein colloid is compounded with substitute meat raw materials such as soybean protein and wheat gluten in proportion, and continuous and controllable forming of a product is achieved by adopting a twin-screw extrusion technology. According to the method, the tedious step of adding colloid or coagulator in the traditional plant-based substitute meat preparation process is avoided, the mulberry leaf protein colloid is directly used as a gel matrix, and the prepared mulberry leaf protein substitute meat is high in protein content, obvious in fiber structure and good in chewing feeling; the technical problems of loose texture, bitter flavor and the like caused by direct addition of mulberry leaf protein are solved, and high-value development of mulberry leaf resources in the field of plant-based food is realized.

The invention belongs to the technical field of fish feed formulas, and particularly relates to application of defatted protaetia brevitarsis powder to preparation of a mandarin fish feed product and the feed product. The mandarin fish feed product comprises a basal feed and defatted protaetia brevitarsis larva powder, based on 100 parts by mass, the total amount of fish meal and the defatted protaetia brevitarsis larva powder is 60 parts, and the defatted protaetia brevitarsis larva powder accounts for 24-36 parts. After mandarin fish is fed with the defatted protaetia brevitarsis larva powder, the antioxidant indexes SOD and T-AOC of the liver of the mandarin fish are remarkably improved, and the ability of resisting damage of aeromonas hydrophila to intestinal tracts is improved. The defatted protaetia brevitarsis larva powder can be used as a feed product for increasing the muscle protein content of the mandarin fish, improving the intestinal tissue structure development of the mandarin fish and improving the disease resistance, and the mandarin fish breeding survival rate is increased while the mandarin fish breeding cost is reduced.

The invention relates to the technical field of biology, and provides a cell culture meat food safety evaluation method based on a nematode model, and the nematode model is a caenorhabditis elegans model, comprises individuals at the L1 stage and the L4 stage development stage, and is used for establishing a chronic exposure model and an acute exposure model. Biological parameters are obtained by measuring the model of the cell culture meat protein after ingestion of the marker, and the parameters are compared and analyzed with parameters of a control group, so that the food safety of the cell culture meat protein is evaluated. According to the method, caenorhabditis elegans is taken as a model organism, the provided cell culture meat food safety evaluation method is simple and rapid, low in cost, short in test period and good in repeatability, early warning is provided for potential toxic components in food, and the safety evaluation process is accelerated.

The invention discloses a method for making tricholoma matsutake dried meat floss, which comprises the following steps of: removing impurities from meat by a cleaning machine, protecting color of tricholoma matsutake by a cleaning and color protecting tank, drying the tricholoma matsutake in a low-temperature vacuum dryer, and crushing the tricholoma matsutake into tricholoma matsutake powder by an ultrafine crusher; putting into a constant-temperature pickling tank, controlling the temperature and the pickling time, and regularly stirring by a stirring device to ensure that the meat is tasty; cooking the pickled meat in a cooking pot, conveying the cooked meat to a double-shaft loosening machine, and loosening the meat blocks into meat fibers; adding warm water into the tricholoma matsutake powder in an activation stirring tank for activation, mixing the tricholoma matsutake powder with an antioxidant, and feeding the mixture into a double-helix mixer under the protection of nitrogen; the meat fibers and the tricholoma matsutake powder are mixed in the double-spiral mixer according to the proportion set by the weighing module, and the mixed materials enter a vacuum interlayer frying pan; and feeding the stir-fried materials into a cooling tunnel, rapidly cooling to room temperature, and grading and packaging. Meat protein is combined with tricholoma matsutake polysaccharide and amino acid, and the problems that traditional dried meat floss is single in nutrition and insufficient in health are solved.

The present application relates to a kind of ferulic acid cyclodextrin inclusion compound and its preparation method and a kind of method for enhancing the water retention of muscle fiber protein hydrogel, belong to meat protein processing technical field.The preparation method of the ferulic acid cyclodextrin inclusion compound of the present application is, ferulic acid solution is mixed with cyclodextrin solution, and mixed solution is obtained;Mixed solution is dried, and cyclodextrin inclusion compound is obtained, solve the problems such as low water solubility of ferulic acid, poor stability etc.The present application also provides a kind of method for enhancing the water retention of muscle fiber protein hydrogel, specific method is, muscle fiber protein solution is mixed with ferulic acid cyclodextrin inclusion compound, heat treatment, by adding ferulic acid cyclodextrin inclusion compound, the water retention of muscle fiber protein gel is significantly improved.Therefore, the present application provides a kind of processing method of meat product with excellent quality, nutritional health and can be widely applied.

This invention provides the use of protein compositions for supplementing or replacing meat protein in food or feed products, said protein compositions comprising methyltrophic bacterial biomass or at least one fraction thereof. Food and feed ingredients, food and feed products, and methods for their preparation are also provided.

The present application relates to the field of biological medicine and functional food, and discloses a kind of nutrition composition based on marine shrimp peptide for anti-obesity and improving metabolic syndrome;Including: Chinese tube whip shrimp peptide active component and pharmaceutically acceptable adjuvant, the Chinese tube whip shrimp meat protein is used as raw material, and the Chinese tube whip shrimp meat protein is prepared by alkaline protease enzymolysis, and the Chinese tube whip shrimp meat protein contains peptide segment with molecular weight less than 1 kDa, and APPPPP, HPPPP and MPLPP can be detected.The pharmaceutical composition can reduce the weight and fat tissue weight under the state of obesity, improve dyslipidemia, abnormal liver function and liver steatosis, reduce oxidative stress level, improve intestinal mucosal barrier damage and intestinal permeability increase, and regulate intestinal flora structure change.The active component in the present application is clear in origin, and the preparation process is clear, has the synergistic effect from lipid metabolism regulation, liver protection to intestinal barrier improvement, and can be used for preparing medicine for preventing or treating obesity and improving metabolic syndrome.

The invention provides a general nutritional supplement formula for dogs, which comprises the following components in parts by weight: 45-50 parts of meat protein, 20-25 parts of carbon water, 15 parts of vegetables, 6 parts of nutrient substances, 7.5 parts of basic dog food and 1.5 parts of functional substances, and the invention also provides a preparation process of the general nutritional supplement for dogs, and the general nutritional supplement formula for dogs comprises the following components in parts by weight: 45-50 parts of meat protein, 20-25 parts of carbon water, 15 parts of vegetables, 6 parts of nutrient substances, 7.5 parts of basic dog food and 1.5 parts of functional substances. According to the present invention, the raw materials are subjected to pre-treatment, such as cooking, drying, crushing, and mixing preparation by using the preparation device, and compared with the prior art, the nutrition supplement agent formed by the whole formula can be suitable for dogs of different ages to eat, can provide sufficient nutrition supplementation, and is mainly prepared from cereals, such that the nutrition supplement agent has characteristics of rich nutrition and rich nutrition. According to the dog food, comprehensive nutrition is provided, meanwhile, the influence on long-term eating of dogs can be reduced, excessive intake of part of elements is avoided, the feeding assembly is matched with the batching assembly, the feeding speed can be controlled, and the mixing uniformity can be improved.

The present invention relates to use of a laccase for controlled enzymatic browning of a meat analogue product comprising a red pigment which changes colour when oxidized. Preferably, the laccase is embedded in a fat having a melting temperature of at least 25° C. such that the oxidation of the red pigment occurs only at elevated temperature, e.g. during cooking of the meat analogue product.

The invention relates to the technical field of food raw material processing, in particular to a method for screening Xuefeng black-bone chickens for fir mushroom chicken soup powder, the fir mushroom chicken soup powder and a preparation method of the fir mushroom chicken soup powder. The invention relates to a method for screening Xuefeng black-bone chickens for fir mushroom chicken soup powder. The method comprises the following steps: (1) detecting protein contents, fat contents and ash contents of chicken breast meat and chicken thigh meat of Xuefeng black-bone chickens of different day ages; (2) selecting the Xuefeng black-bone chicken of which the chicken breast protein content is greater than or equal to 24.31 g / 100g, the chicken thigh protein content is greater than or equal to 23.13 g / 100g, the chicken breast fat content is greater than or equal to 0.64 g / 100g and less than or equal to 0.8 g / 100g, the chicken thigh fat content is greater than or equal to 2.83 g / 100g and less than or equal to 3.19 g / 100g, the chicken breast ash content is greater than or equal to 0.94 g / 100g, and the chicken thigh ash content is greater than or equal to 0.94 g / 100g. A basis is provided for an evaluation system of the Xuefeng black-bone chicken for the fir mushroom chicken soup powder.

The application discloses frog meat protein source active peptides and application thereof in preparation of immunomodulators, and belongs to the technical field of active peptides. Two novel immunomodulatory peptides GIHETTYNS and IVRDIKEK are identified from the hydrolysate of Rana spinosa meat, which can significantly improve the proliferation activity of macrophage RAW264.7, accelerate the cell cycle, promote the production of NO and cytokines, and improve the level of active oxygen. The results of inflammation reaction experiments show that the active peptides can relieve inflammation. The results of molecular docking show that the active peptides are combined with the key region of TLR4 / MD-2 through hydrogen bond and hydrophobic interaction. In addition, bioinformatics analysis shows that the active peptides have good safety and stability. In summary, the active peptides are expected to become new raw materials of natural immunomodulators and anti-inflammatory agents, and promote the high-value utilization of Rana spinosa.

This invention discloses an analog nugget formulation made from white oyster mushrooms (Pleurotus ostreatus) with the addition of swordtail tempeh flour (Canavalia ensiformis) and textured vegetable protein. This formulation was developed as an alternative plant-based food product to support food diversification and provide a choice of non-meat protein sources for the community. In the formulation of this invention, 20% white oyster mushrooms, 15–30% swordtail tempeh flour, 10–25% textured vegetable protein, 12.5% ​​tapioca flour, 15% water, 5% garlic, 1% salt, 0.5% pepper, 4% honey, and 2% mushroom broth were used. Based on the results of organoleptic testing, the selected formulation was Formula F4 with a composition of swordtail tempeh flour and textured vegetable protein of 15% and 25%.The formulation produces chemical characteristics in the form of a water content of 43.49%, ash content of 2.08%, protein content of 26.27%, fat content of 19.89%, carbohydrate content of 9.37%, and crude fiber content of 0.52%. The analog nugget formulation disclosed in this invention has the potential as a plant-based food product with good protein content and utilizes local food ingredients for the development of alternative food products.

The application discloses a frog meat protein source active peptide with immunoregulation and anti-inflammatory functions and application thereof, and belongs to the technical field of active peptides. A novel immunoregulation peptide IADRMQKE is identified from anophrynus spinosus meat hydrolysate, which can significantly improve the proliferation activity of macrophage RAW264.7, accelerate the cell cycle, promote the production of NO and cytokines, and improve the active oxygen level. The results of inflammation reaction experiments show that the active peptide can relieve inflammation reaction. The results of molecular docking show that the active peptide is combined with the key region of TLR4 / MD-2 through hydrogen bond and hydrophobic interaction. In addition, bioinformatics analysis shows that the active peptide has good safety and stability. In summary, the active peptide is expected to become a new raw material of natural immunoregulator and anti-inflammatory agent, and promote the high-value utilization of anophrynus spinosus.

The invention discloses a rhizoma polygonati polysaccharide compound for inhibiting oxidative deterioration of meat protein gel as well as a preparation method and application of the rhizoma polygonati polysaccharide compound, and belongs to the technical field of food processing and oxidation resistance. The compound is composed of a myofibrillar protein solution, polygonatum polysaccharide and an oxidation induction system, and the preparation method comprises the steps of protein solution preparation, compounding, system construction and gelation treatment, and is mild in process, free of harsh equipment, low in energy consumption and easy to industrialize. The oxidation inhibition rate of the compound reaches 65% or above, the water binding capacity and elasticity of gel can be improved, the raw materials are safe and edible, and the compound is suitable for processing and fresh keeping of various gel meat products and wide in application prospect.

The application discloses a PSE meat protein efficient extraction method based on alkaline pH regulation, and belongs to the technical field of meat protein extraction. The steps are as follows: after PSE meat is uniformly homogenized, pre-cooled deionized water is added at 1:9 (w / v), the pH is adjusted to 11.5-13.0, stirring extraction is carried out for 5 min, and the supernatant is collected by centrifugation; the pH of the supernatant is adjusted back to 5.5, and after standing and precipitating, centrifugation is carried out, and the precipitate is collected; the precipitate is freeze-dried, and PSE meat myofibrillar protein is obtained. The application aims at the problems of PSE meat protein denaturation and functional property deterioration, realizes efficient dissolution of protein through alkaline pH regulation, has high protein purity and retains complete salt-soluble protein, and provides a simple and efficient solution for high-value utilization of PSE meat.

The application discloses a preparation method and application of a three-protein low-fat high-dietary fiber health meat product, and belongs to the technical field of development and application of other proteins and dietary fibers in meat products. The formula of the three-protein low-fat high-dietary fiber health meat product comprises 50-55 parts of livestock and poultry meat, 8-12 parts of yeast protein, 5-10 parts of soybean protein isolate, 5-8 parts of pea protein, 3-5 parts of yeast dietary fiber, 2-4.5 parts of seasoning, 0.5-1 part of colloid and 20-30 parts of ice water in terms of mass fraction. The three-protein low-fat high-dietary fiber health meat product is combined with microbial yeast protein, meat protein and plant protein, so that the product is nutritionally fortified, amino acids are complementary, and absorption is facilitated. Meanwhile, the product is substituted with microbial yeast dietary fiber to replace fat, so that the product has the same taste as fat and fat intake is reduced. The meat product has higher protein content than commercially available pure meat products, lower fat content than commercially available pure meat products, and is juicy, soft in taste and good in comprehensive taste.

A meat protein hydrolysate derived from animal meat, wherein the protein hydrolysate is highly soluble in aqueous solution, exhibits low bitterness and is suitable for human consumption. The meat protein hydrolysate may be derived from animal meat, in a process that comprises: a) adding water or aqueous solution to ground or minced meat to produce an aqueous meat slurry; b) heating the aqueous meat slurry to from about 60 °C to about 75 °C for from about 10 mins to about 90 mins to produce a heated aqueous meat slurry; c) adjusting temperature of the heated aqueous meat slurry to protease functional temperature and adding sufficient protease to effect a first hydrolysis step, with stirring, over a period of from about 1 hr to about 3 hrs; d) adding sufficient peptidase to a product of the first hydrolysis step to effect a second hydrolysis step, with stirring, over a period of from about 30 mins to about 2 hrs; e) treating a product of the second hydrolysis step to deactivate the protease and / or peptidase to produce a meat hydrolysate mixture; f) exposing the meat hydrolysate mixture to one or more separation and / or purification steps to substantially remove solids and fats and produce meat protein hydrolysate.

The application discloses a method for identifying the authenticity of beef by using ultra performance liquid chromatography-tandem mass spectrometry, which comprises the following steps of extracting meat protein, enzymolysis, polypeptide identification, screening characteristic peptide segment, artificial synthesis and verification. After protein extraction and hydrolysis, polypeptide identification is realized by using high-resolution mass spectrometry and software; characteristic peptide segments of beef, chicken, duck and pig are screened through data comparison; the sequence of the characteristic peptide segment of beef is analyzed by using UPLC-MS / MS secondary mass spectrometry combined with a protein library, a relatively complete sequence of the characteristic peptide segment of beef is obtained, the artificial synthesis of the peptide segment is carried out according to the sequence, and finally, the characteristic peptide segment is verified by using ultra performance liquid chromatography-triple quadrupole mass spectrometry (UPLC-MS / MS).

The application belongs to the technical field of fish feed formula, and particularly relates to application of white star flower beetle defatted mealworm powder in preparation of mandarin fish feed product and the feed product. The mandarin fish feed product comprises base feed and white star flower beetle larva defatted mealworm powder, and the total amount of fish meal and white star flower beetle larva defatted mealworm powder is 60 parts by mass, and the white star flower beetle larva defatted mealworm powder accounts for 24-36 parts. After the white star flower beetle larva defatted mealworm powder provided by the application is used to feed mandarin fish, the liver antioxidant indexes SOD and T-AOC of the mandarin fish are significantly increased, and the ability of resisting damage of intestinal tract caused by Aeromonas hydrophila is improved. The table shows that the white star flower beetle larva defatted mealworm powder can be used as a feed product for increasing muscle protein content of the mandarin fish, improving development of intestinal tissue structure of the mandarin fish and improving disease resistance, and the white star flower beetle larva defatted mealworm powder can reduce the feeding cost of the mandarin fish while improving the survival rate of the mandarin fish.