9 results about "Nutrients protein" patented technology

The invention discloses China-hemp peptide multi-nutrient protein powder with a metabolism improving function, which comprises China-hemp seeds, soybean protein isolate, China-hemp seed protein, chickpea protein, pea protein, China-hemp peptide, rice protein, broad bean protein, mung bean protein and wheat hydrolyzed protein. Wherein the Chinese hemp seeds are 15-25 parts, the soybean protein isolate is 10-20 parts, the Chinese hemp seed protein is 5-15 parts, the chickpea protein is 8-12 parts, the pea protein is 8-12 parts, the Chinese hemp peptide is 8-15 parts, the rice protein is 5-10 parts, the broad bean protein is 5-10 parts, the mung bean protein is 5-10 parts, and the like. According to the present invention, besides the protein nutrition, the small molecule peptide and 10 other nutrients such as Omega3, gamma-linolenic acid, vitamin E and a variety of minerals are contained, such that the complete protein nutrition is provided, and the health-care food is rich in Omega-3 fatty acid, gamma-linolenic acid, vitamin E, potassium, magnesium, zinc and other minerals with different molecular magnitudes extracted from China-hemp seeds, the ten nutrients, a plurality of plant proteins and small molecule peptides have a synergistic effect to jointly form a basis for improving the metabolic function.

The invention discloses full-nutrient protein powder for special medical purposes, and mainly relates to full-nutrient protein powder for special medical purposes. Compared with the prior art, the full-nutrient protein powder for the special medical purpose is prepared from soybean protein powder, hydrolyzed whey protein powder, beta-cyclodextrin modified starch, ferulic acid, taurine, xylooligosaccharide, compound amino acid, compound mineral substances and compound vitamins. Beta-cyclodextrin modified starch subjected to special treatment is also added, the starch is selected from mung bean starch, firstly, beta-cyclodextrin and the mung bean starch are mixed and subjected to high-temperature gelatinization, so that starch molecular chains are fully stretched, and a cyclic structure of the beta-cyclodextrin is combined with starch molecules through hydrogen bonds; a composite structure with a steric hindrance effect is formed, and agglomeration caused by aggregation of protein particles due to hydrophobic interaction is reduced, so that the digestive absorbability and the normal-temperature water dissolving speed of the protein powder are improved, and the protein powder is easier to eat when being brewed and applied.

This invention proposes a bioecological process for utilizing waste from sugary drinks by producing highly nutritious proteins from single-celled organisms, as well as other molecules of various interest, while significantly reducing the pollutant load of this waste. The process involves the upstream separation of the returned products, which are highly concentrated in sugars. The first step involves preparing the musts for fermentation by degassing and adjusting the sugars to 20 g / L and the pH to 5. An enrichment matrix is ​​used for musts made from carbonated beverage waste. The culture is carried out in batch or semi-continuous mode at a temperature of 30 ± 2°C with an agitation speed of approximately 150 rpm and oxygenation to promote oxidative metabolism. The incorporation of nectars and juices into the fermentation musts of carbonated beverages at a rate of ≥ 50% ensures a significant improvement in biomass yields. The process guarantees almost complete depletion of the sugars initially present in the musts (≥ 95%), producing biomass with a protein content exceeding 50% on a dry matter basis, which can be used in animal feed, aquaculture, or cosmetics.

1. The name of the design product: packaging jar (Hemp peptide nutritional protein powder). 2. The use of the design product: for packaging. 3. The design points of the design product: in the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view.

The invention is applicable to the technical field of food processing, and provides a sports nutrition protein bar and a preparation method thereof, the protein bar comprises quick-release whey protein, enzymatically modified slow-release vegetable protein, an intelligent gel carrier (resistant dextrin / sodium alginate) and double-embedded probiotic microcapsules; the preparation method comprises the following steps: enzymatically modifying the vegetable protein to improve the performance of the vegetable protein; a'quick release-slow release 'microstructure is constructed in processing through a pH-triggered phase separation process; the probiotics are protected by adopting a double embedding technology; through cross-field fusion of molecular modification, physical structure design and biotechnology, a dynamic and programmed nutrition delivery system is created, gradient intelligent release of protein and intestinal directional colonization of probiotics are realized, the taste and stability of the product are remarkably improved, and the product has a wide market prospect.

The invention relates to the field of food, in particular to calcium beta-hydroxy-beta-methyl butyrate nutrition protein powder and a preparation method thereof, and the calcium beta-hydroxy-beta-methyl butyrate nutrition protein powder is prepared from the following components in parts by mass: 6-7 parts of microcapsules, 10-12 parts of flavor protein particles, 0.5-0.7 part of a composite anti-caking flavor agent, 65-75 parts of whey protein isolate, 10-12 parts of resistant dextrin and 0.6-0.7 part of food-grade zeolite. According to the invention, through multi-structure design and process innovation, core functional components are processed by adopting a composite embedding technology, taste experience is optimized by applying a flavor anchoring technology, and uniformity and stability of the product are ensured by utilizing a stepped mixing technology. The method effectively solves the industrial common problems that functional components are poor in taste, prone to caking, uneven in mixing and the like, efficient utilization of nutritional components is achieved, the taste is remarkably improved, the product stability is comprehensively optimized, and the good market popularization value and application prospects are achieved.

The invention belongs to the field of food for special diets, and particularly relates to protein powder with multiple nutrients. Comprising 550 to 600 parts of concentrated whey protein powder, 250 to 300 parts of separated whey protein powder, 80 to 120 parts of hydrolyzed whey protein powder, 30 to 50 parts of calcium hydrogen phosphate, 4 to 6 parts of magnesium oxide, 1 to 1.5 parts of ferric pyrophosphate, 0.5 to 2 parts of zinc lactate, 0.02 to 0.035 part of vitamin B1, 0.02 to 0.035 part of vitamin B2, 0.02 to 0.035 part of vitamin B6, 0.005 to 0.006 part of a 1% vitamin B12 dilution product, 1 to 2 parts of vitamin C, 0.06 to 0.07 part of a compound nutrition enhancer and 0.3 to 0.45 part of nicotinamide. The composition comprises the following components in parts by weight: 0.5-2 parts of vitamin E acetate dry powder, 0.08-0.15 part of D-calcium pantothenate, 7-9 parts of taurine, 2-3 parts of edible essence and 0.004-0.006 part of folic acid. According to the present invention, with the protein powder, the requirement of the body on the protein can be met only through the small intake, the operation process of the protein supplement is simplified, such that the common healthy population, the exercise body builder, the specific population requiring the nutrition support, such as the postoperative recovery period, the old and the like can easily enhance the nutrition through the protein powder without worrying about the health cost; the use safety and convenience of the protein powder are obviously improved.

The invention relates to the technical field of beef quality evaluation, in particular to a yak head meat quality evaluation method which comprises the following steps: preliminarily segmenting a depilated yak head according to muscle distribution and a physiological structure, and obtaining tissue structures of different parts of the yak head; finely trimming the yak head meat, and respectively weighing the divided meat blocks; and randomly measuring three different sections by using a colorimeter to determine whether the color difference between the meat color of the sample and the standard sample is within a required range. According to the method, the yak head is primarily segmented according to a muscular histology principle, and quality evaluation is carried out according to texture, nutrition, protein functional characteristics and the like, so that a user can know the functional characteristics and values of meat at different parts of the yak head.

This invention discloses a cold-induced gelled nutrient protein jelly made from Antarctic krill and its preparation method, belonging to the field of nutritional food processing technology. The method includes: preparing a high internal phase emulsion containing Antarctic krill oil; obtaining Antarctic krill protein from cooked Antarctic krill meat through alkali extraction and centrifugation; mixing the high internal phase emulsion and Antarctic krill protein at a mass ratio of 20:80 to 30:70, adding 0.2 to 0.4 wt% κ-carrageenan, adjusting the pH to 7 to 8, and cold-inducing gel formation at 0 to 10°C; then subjecting the mixture to ultra-high pressure treatment at 300 to 500 MPa for 10 to 30 minutes to obtain the nutrient protein jelly. The resulting product possesses the nutritional composition of Antarctic krill protein, whey protein, and Antarctic krill oil, with adjustable texture, and is suitable for the preparation of nutritional gel foods.