226 results about "Palatability" patented technology

The present disclosure relates to flavor compositions and pet food products for preventing and / or treating chronic kidney disease (CKD) and / or urinary tract disease in an animal. In certain embodiments, the flavor compositions and pet food products have enhanced palatability.

The preparation method comprises the following steps: mixing salvia miltiorrhiza-schisandra chinensis superfine powder and roxburgh rose normal juice in a ratio of 3: 2: 5, carrying out composite enzymolysis and saccharomyces cerevisiae pretreatment, and sequentially carrying out aspergillus oryzae solid-state fermentation, acetobacter pasteurianus liquid-state index fed-batch fermentation and lactobacillus plantarum anaerobic flavor fermentation, so as to obtain the vinegar product with the homology of medicine and food. And parameters are regulated and controlled in real time through the three-layer stacked LSTM neural network. According to the invention, the conversion rate of tanshinone IIA to tanshinol reaches 65.8%, the total acid is greater than or equal to 7.2 g / 100mL, at least 21 flavor substances are contained, the batch difference rate is 4.2%, the energy consumption is reduced by 29.2%, the equipment utilization rate is increased by 50%, the product safety reaches the standard, and the method has a health-care function and palatability, and is suitable for industrial production.

The invention relates to the technical field of pet foods, in particular to a pet food for improving the palatability of the pet food and a preparation method of the pet food. The invention provides a pet food, which comprises the following raw materials: enzymolysis yolk liquid, enzymolysis yolk powder and goat milk powder, and the raw materials are applied to the pet food, so that feeding stimulation, taste increase and palatability increase can be formed when pets (such as pet dogs) eat the pet food, and further, strong olfactory stimulation is matched with the taste to increase feeding; stable food calling is guaranteed; and the palatability is improved.

The invention belongs to the field of pet food processing, and relates to a functional pet food for regulating intestinal health and a preparation method thereof. The functional pet food can increase MTL content in dog serum in a physiological range, reduce DAO activity and D-lactic acid and LPS content in dog serum, improve intestinal mucosa barrier function, and significantly improve dog intestinal health. The functional pet food can shorten gastrointestinal transmission time and effectively improve constipation. The functional pet food disclosed by the invention has a good effect in the aspects of treating diarrhea and constipation, and has a two-way regulation effect in regulating intestinal flora imbalance. The components of the raw materials have a synergistic effect, the nutrition is balanced, the preparation method is simple, the palatability is optimally designed, and the metabolic characteristic is free of burden, so that pets can safely take the feed for a long time, a convenient and efficient preventive health management scheme is provided for family pet raising, and the feed has a relatively good commercial application prospect.

The invention discloses a functional beverage for removing heavy dampness of a human body, the formula of the functional beverage comprises raw astragalus membranaceus, lotus leaves, coix seeds, fresh couch grass roots and other traditional Chinese medicinal materials, and the functional beverage aims at solving the technical problems that an existing dampness removing product is single in effect and poor in palatability. The beverage is based on medicinal and edible raw materials, and realizes double breakthrough of systematic dampness clearing and convenient drinking through scientific compatibility and process innovation.

The application belongs to the technical field of functional food, and particularly discloses a meal replacement powder for weight loss of obese patients and a preparation method thereof. The meal replacement powder comprises whey protein powder, composite dietary fiber (containing at least two kinds of konjac powder and the like), functional carbohydrate, functional fat (containing medium-chain fatty acid and the like), and composite vitamins, minerals, functional additives (L-carnitine and the like), and stability additives. The preparation comprises raw material pretreatment, small material premixing, large material mixing, microencapsulation of fat-soluble components, total mixing, sterilization and packaging, and the key lies in that the fat-soluble components are wrapped by wall materials and spray dried into microcapsules. The meal replacement powder can balance nutrition, strengthen satiety, promote fat metabolism, avoid muscle loss and electrolyte imbalance, has a shelf life of 12 months at room temperature, has good palatability, has good weight loss effect (average weight loss of 5.8 kg in 2 months), has no adverse reactions, and is suitable for long-term weight loss diet management of obese patients.

The invention relates to a pet food and a processing method thereof, and relates to the technical field of pet food processing, the pet food comprises the following components in parts by mass: meat meal, prebiotics, animal fat, a mineral additive, a vitamin additive, an edible binder, and a biogenic amine complexation-decarboxylase inhibitor; the processing method comprises the steps of raw material mixing and forming. According to the pet food and the processing method thereof, on the premise that basic nutrition needed by growth and development of pets is met, the effects of blocking generation of biogenic amine, complexing generated biogenic amine and reducing the content of volatile basic nitrogen are achieved, meanwhile, the palatability and storage stability of the pet food are improved, and the pet food is suitable for popularization and application. And the health risks of intestinal discomfort and the like caused by ingestion of biogenic amine by pets are reduced.

The present disclosure is directed to improved palatable chewable composition products that contain at least one encapsulated primary ingredient. Encapsulation prevents unpalatable flavors or unpleasant odors from the primary ingredients during ingestion. The disclosed palatable chewable compositions maintain palatability through manufacturing and shelf life.

The application discloses a pet food palatability evaluation method based on gas chromatography-ion mobility spectrometry (GC-IMS) and a prediction model construction method, and belongs to the technical field of pet food quality analysis. The application aims at the problems of the existing palatability evaluation, such as strong subjectivity, long cycle and lack of standardized model, and adopts headspace-GC-IMS technology to rapidly detect volatile organic compounds (VOCs) in pet food, so as to obtain a VOCs fingerprint spectrum of the sample. In combination with standard samples with known palatability test results, key palatability markers are screened through orthogonal partial least squares discriminant analysis (OPLS-DA), and a palatability prediction model is established. The application first applies the GC-IMS technology to pet food palatability evaluation, realizes objectification, rapidness and standardization of detection, overcomes the subjectivity and low efficiency of traditional methods, and can provide reliable scientific basis for formula optimization, quality control and raw material screening of pet food.

The invention provides the food calling type river crab feed, the application effect of the food calling type river crab feed in river crab culture shows that the food calling type river crab feed has remarkable advantages in the aspects of improving the growth performance, enhancing the immune function, optimizing the intestinal microecology, improving the water quality environment and the like, the use of the fish meal is reduced through the fermented vegetable protein, and the specific composite phagostimulant has the advantages that the utilization rate of the fish meal is reduced; the palatability of the river crab feed with the fish meal content reduced is improved, the feed coefficient is reduced, the unit economic benefit is improved, the problem of environmental pollution in the breeding process is effectively relieved, and the river crab feed has good ecological and economic dual values.

This invention relates to the field of feed processing technology and discloses a compound nutritional feed premix and its preparation method. By total mass percentage, it comprises the following components: 52.60%–54.60% jujube powder, 17.50%–18.30% lard and tile powder, 23.20%–24.10% wheat bran, 0.25%–0.40% edible salt, 0.40%–0.60% compound vitamins, 1.10%–1.30% compound trace elements, 0.80%–1.00% lysine, 1.10%–1.30% montmorillonite, and 0.15%–0.20% compound enzyme preparation. By using pitted Xinjiang jujube powder and fresh lard and tile powder as core raw materials, combined with wheat bran, edible salt, compound vitamins, compound trace elements, lysine, and montmorillonite with a blue absorption capacity of 42, the premix achieves nutritional complementarity among various raw materials and improves the palatability and overall nutritional value of the feed.

The invention discloses a biological fermentation feed for improving pork quality and a preparation method thereof, and belongs to the technical field of biological fermentation feeds. The biological fermentation feed comprises astragalus membranaceus powder, angelica sinensis powder, pericarpium citri reticulatae powder, codonopsis pilosula powder, liquorice powder, wild chrysanthemum flower powder, hawthorn fruit powder, rhizoma atractylodis powder, cinnamon powder, corn flour, soybean meal powder, bran powder, a bacterium enzyme complexing agent, compound enzyme liquid, compound chlorogenic acid liquid and drinking water. A preparation method of the compound enzyme liquid comprises the following steps: preparing a starch-tea polyphenol inclusion compound, and mixing; the biological fermentation feed prepared by the preparation method disclosed by the invention is not easy to decay when being placed in an open manner, is good in palatability, can greatly improve digestion and absorption of nutrient substances by pigs and improve the quality of pork, and does not need wall breaking treatment in the preparation process.

This invention discloses a pet food with coat-enhancing, shine-promoting, and coat-protecting effects, its preparation method, and applications. The food comprises the following components: chicken meal, fresh chicken meat, duck meal, sardine meal, chicken liver, sweet potato meal, corn meal, chicken heart, beef bone meal, duck meat pear, chicken oil, and egg yolk granules; coriander root powder, inulin, seaweed powder, beet pulp, flaxseed, fish oil, cranberry powder, carrot, krill, honeysuckle, turmeric, chrysanthemum, mannan oligosaccharide, lactulose, etc. The raw materials and auxiliary ingredients of this pet food are widely available, palatable, inexpensive, and readily available. The coriander root powder, other auxiliary ingredients, and nutritional supplements / additives work synergistically to improve the shine of the pet's coat, promote growth, and maintain coat health, while also improving the microstructure of the hair cuticle, fundamentally preventing pet coat health problems. The pet food preparation method disclosed in this invention is simple to operate, safe, and environmentally friendly, and is particularly suitable for feed products with high humidity and high heat sensitivity.

The present invention relates to a Xiaomi autumn sauce composition having excellent palatability and low sugar content, and more particularly, to onion, cherry tomato, olive oil, apple vinegar, lime juice, minced garlic, peperoncino, a natural sweetener, salt, and parsley. The skipjack feed is prepared from skipjack meal. The odd rice autumn sauce composition composed of the components has excellent palatability, is low in sugar content and rich in various nutritional ingredients, and also shows excellent pharmacological effects.

The invention discloses a compound special diet and a preparation method thereof, and belongs to the technical field of special diets. The diet is prepared from 40-45 parts of cassia seed powder as a main raw material, 17-22 parts of compound black bean powder, 10-16 parts of collagen peptide powder and the like as well as 1-2 parts of a compound coating agent (not included in a formula proportion). The preparation method comprises the steps of sieving, ingredient mixing, dry granulation, tabletting, coating and inner packaging, wherein the sieving adopts a 40-mesh sieve, the mixing is carried out for 30 minutes at the speed of 40HZ, the dry granulation ensures that the granularity is greater than or equal to 70%, the tablet weight is controlled to be 0.78-0.82 g during tabletting, the hardness is controlled to be 90-150N during tabletting, and the coating adopts specific parameters. Through synergistic interaction of the raw materials and process optimization, the activity of the components is reserved, the stability and palatability of the product are guaranteed, the method is suitable for industrial production, and the special dietary function requirements are met.

Compositions and methods are provided to increase the palatability of dry dog foods. A dry dog food composition can comprise about 0.6 wt % to about 1.2 wt % of a pyrophosphate, where the pyrophosphate is incorporated into at least one of a basal body of the dry dog food composition or a coating applied to the dry dog food composition.

The invention belongs to the technical field of preparation of health-preserving drinks, and particularly relates to ginkgo flavone health-preserving wine and a preparation method thereof. The ginkgo flavone health-preserving wine is prepared from the following raw materials in parts by weight: 10 to 30 parts of ginkgo leaves, 0.5 to 2 parts of pericarpium citri reticulatae flavored inclusion compound, 10 to 20 parts of xylitol and 1 to 2 parts of jujuboside. The ginkgo flavone extract extracted from ginkgo leaves is prepared into a stable nanoscale inclusion structure, the core efficacy of ginkgo flavone is effectively protected, and efficacy attenuation caused by oxidation and other factors in a wine base environment is avoided; the pericarpium citri reticulatae-flavored inclusion compound effectively reduces possible stimulation of ginkgo flavone to gastrointestinal tracts, and meanwhile, the characteristic that the pericarpium citri reticulatae-flavored inclusion compound is easy to volatilize is improved, so that the two active ingredients can stably play a role in the wine for a long time, and the palatability and the stability are both improved.

The present application belongs to the technical field of microbial fermentation feed, and discloses a fattening sheep complete mixed granular feed fermented by lactobacillus paracasei and a preparation method. The present application provides a lactobacillus paracasei strain for degrading gossypol, and the strain is used for solid fermentation of a mixture of cottonseed meal and cassava powder to obtain a fermented feed. The fermented feed is used for preparing a fattening sheep complete mixed granular feed, which can be directly used for feeding fattening sheep and can completely meet the nutritional needs of the fattening sheep. The complete mixed granular feed can significantly improve the palatability, and increase the feed intake and daily weight gain of the fattening sheep through fermentation of the cottonseed meal and the cassava powder.

The invention discloses a fried crisp meat wrapping material and application thereof, and belongs to the technical field of food. The fried crisp meat wrapping material is prepared from the following raw materials in parts by weight: 80 parts of wheat flour, 20 parts of waxy corn starch, 150 parts of water, 0.75 part of xanthan gum and 0.05 part of tocopherol. The fried crispy meat prepared by the method disclosed by the invention has relatively low oil content, meanwhile, the quality of frying oil can be maintained to a certain extent in the frying process, and potential food safety hazards are reduced. The crispy meat shells fried with the wrapping material prepared by the method have better health attributes and better palatability, and based on the oxidation resistance of tocopherol in the shells, the crispy meat shells have important significance for maintaining body health and preventing diseases.

The invention provides an enteral nutrition composition capable of improving taste and compliance and application of the enteral nutrition composition, and belongs to the technical field of nutritious food. The composition disclosed by the invention comprises the following components in percentage by mass: 92.5-97.5% of compound fruit and vegetable powder and 2.5-7.5% of sodium salt. On the basis of compound fruit and vegetable powder and sodium ions with specific concentration, natural components are scientifically proportioned, and the multi-target synergistic effect is utilized, so that the taste and palatability of the enteral nutritional food during eating are systematically and remarkably improved from the aspects of bitterness inhibition, sweetness increase, physical adsorption, acid-base neutralization, flavor shielding and the like; therefore, the feeding willingness of the patient and the compliance of long-term use are improved.

This invention relates to the field of feed science and technology, specifically to a feed preparation method for improving the appearance, oiliness, and color of pig concentrate. The concentrate consists of a main ingredient and auxiliary ingredient system. The main ingredient core includes 100-350 parts of 46% protein dehulled soybean meal, 150-300 parts of high-temperature, high-pressure hydrolyzed feather meal, 15-30 parts of grade IV degummed soybean oil, and 15-40 parts of phospholipid oil powder, etc.; the auxiliary ingredients include fruit and milk flavoring agents that target the olfactory preferences of growing pigs. The process strictly limits the pore size of the bulk plant raw materials to 1.5-2.0 mm and uses lipid emulsification spraying technology to construct a "reflective microemulsion film" on the powder surface. This invention utilizes the optical superposition of the solid golden color of hydrolyzed feather meal and the deep yellow color of grade IV soybean oil to give the product a golden, delicate, and long-lasting glossy appearance. Furthermore, the solution overcomes the palatability bottleneck of high-proportion feather meal replacing conventional protein, effectively improving the daily weight gain of pigs and significantly reducing the rate of hindgut diarrhea.

This invention relates to the field of food processing technology, and discloses a method for preparing crispy beef, comprising the following steps: S1, taking 100 parts by weight of beef, adding 3.25 parts by weight of salt, 0.2 parts by weight of peppercorns, 0.4 parts by weight of white wine, 40 parts by weight of ice water, and 0.007 parts by weight of sodium sorbate and 0.015 parts by weight of sodium nitrite dissolved in the ice water, and placing it in a tumbler and stirring for 30 minutes. This invention, through precise marinating, ice water tumbling, and 72-hour low-temperature marinating, allows the marinade to fully penetrate the beef fibers, thoroughly removing the fishy smell, improving water retention, and addressing the problem of dryness. A compound brine using 28 kinds of spices is used, resulting in a rich and layered aroma, overcoming the single flavor deficiency of traditional processes. Frying at 260℃ for 2 minutes creates a crispy exterior and tender interior with a stable texture, and the sugar flavor is diluted to enhance palatability. Combined with aseptic cooling, vacuum packaging, and 121℃ high-temperature sterilization, the shelf life is extended, batches are stable, suitable for industrial production, and significantly improves product quality and competitiveness.

The present application belongs to the technical field of livestock feed additives, and discloses a compound plant extract additive for resisting and promoting growth of feed and a preparation method thereof. The additive is composed of not less than 40% of the compound plant extract and not less than 5% of the compound essential oil. The plant extract is selected from the group consisting of Rhizoma Coptidis, Radix Aucklandiae, Radix Scrophulariae, roasted foxtail millet, leaves of Alchornea trewioides, moxa licorice and Amomum kravanh as raw materials; the essential oil part includes cinnamaldehyde, cassia oil, cinnamon oil, thymol and oregano oil to form a synergistic antibacterial aromatic system. The starch-arabic gum protein composite wall material is used for microencapsulation to realize slow release and adapt to the feed granulation condition. The bitterness and irritating odor are covered by the flavoring technology to improve the animal feed intake and palatability. The additive has multiple functions of resisting and preventing diarrhea, enhancing immunity, promoting growth and improving meat quality, is natural in origin, free of antibiotics, and has no residue and no drug resistance, and is suitable for long-term feeding.

The invention relates to the field of red wine, discloses red wine with a sleep quality improving function and a preparation method of the red wine, and solves the problems of poor palatability and weak sleep aiding effect of the existing sleep improving health wine. The health-care wine is prepared from the following raw materials in parts by weight: seven traditional Chinese medicines including 10-20g of spina date seeds, 5-15g of lily bulbs and the like, 40g of xylitol and 600ml of new world red wine. The preparation method comprises the following steps: carrying out heat reflux extraction on the traditional Chinese medicines for three times, centrifuging at 6500-7200r / min, carrying out microfiltration with a 0.05 mu m ceramic membrane, preparing and standing, and freezing and stabilizing at-4.0 to-6.0 DEG C; the finished product is rosy and harmonious in fruit fragrance and medicine fragrance; the feed additive has good palatability and safety.

The application discloses a Paecilomyces hepiali Cs-4 fermentation extract beverage and a preparation method thereof, relates to the technical development field of functional beverages, and comprises the following raw materials in parts by weight: 80-120 parts of a fermentation extract liquid concentrated from a Paecilomyces hepiali Cs-4 fermentation filtrate, 50-120 parts of a medicinal and edible Chinese herbal medicine extract liquid, 5-10 parts of a sweetening agent, and 0.03-0.1 parts of an acidity regulator. The Paecilomyces hepiali Cs-4 fermentation extract beverage provided by the application eliminates the unique bitter taste of Paecilomyces hepiali Cs-4 fermentation products, so that the product has a refreshing taste feature, no bitter taste in the mouth, a sweet aftertaste, and the palatability and market acceptance of the product are significantly improved. Meanwhile, an advanced mild extraction process is adopted, active effective components in the Cs-4 fermentation products are maximally reserved, the large-scale production demand can be met, and the market prospect is wide.

The present invention provides a flavor composition comprising at least one nucleotide derivative and / or at least one transmembrane compound that modulates, increases and / or enhances the activity of umami receptors for enhancing the umami taste and / or palatability of a food product. In certain non-limiting embodiments, the flavor composition comprises at least one nucleotide derivative and / or at least one transmembrane compound, optionally at least one nucleotide, optionally at least one first amino acid, optionally at least one second amino acid. The present invention also relates to a food product comprising the above flavor composition, and a method of using the flavor composition to increase the umami taste intensity of a food product. The flavor composition of the present invention, the food product comprising the flavor composition, and the method are capable of achieving a significantly increased umami taste.

The invention discloses an anti-fatigue military composite plant puree beverage suitable for a military operation environment and a preparation method of the anti-fatigue military composite plant puree beverage, and belongs to the technical field of military functional foods. The beverage comprises medicinal and edible raw materials such as fructus lycii, rhizoma polygonati, rhizoma dioscoreae, red dates, deodorized fresh oyster powder, maca powder and artificially planted ginseng according to a specific ratio. The preparation method adopts the processes of segmented low-temperature synergistic extraction (combining enzymolysis extraction and dynamic circulation extraction), low-temperature vacuum concentration, high-pressure homogenization, ultrahigh-pressure sterilization and the like. The product provides multi-target system anti-fatigue support for physiological network imbalance caused by military composite stress, especially can protect the cognitive function, has high energy density, excellent environmental stability and taste compliance, and meets the strict military logistics support requirements.

The invention discloses an anti-radiation organic selenium salt and a preparation method and application thereof in the field of functional food additives. The anti-radiation organic selenium salt is prepared from the following components in percentage by weight: basic salt: 80-95% of lake salt, rock salt, bamboo salt, sea salt or refined table salt; the organic selenium active ingredients comprise 0.1 to 2 percent of L-selenomethionine, and / or 1 to 3 percent of selenium-enriched yeast extract, and / or 0.5 to 2 percent of selenized carrageenan. Through fluidized bed coating and microcapsule technologies, the six-month selenium retention rate is greater than or equal to 95%, the problem that organic selenium is easy to degrade is solved, the stability is high, L-selenomethionine and vitamin E cooperate, and simulated digestion experiments show that the selenium bioavailability is greater than or equal to 80% and is superior to that of inorganic selenium (lt); 50%); the organic selenium scavenges free radicals, the vitamin E protects cell membranes, and the zinc and the astragalus extract enhance immunity, so that all-around radiation protection is realized; the amino acid mixture covers the bitter taste of the organic selenium, the delicate flavor score is greater than or equal to 7.5 / 10, and the palatability is good; the method can be directly integrated to an existing salt production line, and is suitable for industrial production.

The invention discloses a pet food palatability evaluation test control method, system and device, and relates to the technical field of data processing, and the method comprises the steps: after a pet food intake induction signal is detected, binding collected pet identity information and food intake data with a corresponding food intake event, and obtaining a pet food intake core data set; associating the pet ingestion core data set with the correspondingly input auxiliary archive data to obtain an associated data set corresponding to the tested food; classifying and sorting the associated data set, and generating a classified induction data set according to pet basic information and food consumption statistical dimension division; and according to a palatability analysis rule, analyzing, classifying and summarizing the data set from multiple data dimensions, and generating a palatability test result of the tested food. By collecting the core data, associating the auxiliary data and analyzing and generating the test result according to the rule, the problem of low accuracy of the food palatability test result is solved, and the palatability test accuracy and standardization effect are improved.

The invention relates to the field of food, in particular to a preparation method of crisp solid food. The preparation method mainly comprises the steps of conditioning, puffing and low-temperature drying, and specifically comprises the following steps: mixing a meat emulsified product, grease, crushed fruits and vegetables and powder, and performing conditioning treatment for 50-150 seconds under the conditions that the temperature is 85-100 DEG C and the water content is 20-40% to obtain a conditioned product; performing puffing treatment on the conditioned product at 70-130 DEG C to obtain a puffed product; and carrying out low-temperature drying on the puffed product at the temperature of less than 100 DEG C until the water content of the product is 3-7%. Experiments prove that the crispy solid food prepared by the preparation method provided by the invention has the advantages of good palatability, moderate hardness, good crispness and sufficient nutrition.