31 results about "Plant based" patented technology

The method includes the steps of providing a plant protein substrate and fermenting the plant protein substrate with a starter culture containing *Lactobacillus johnsonii*. The invention also relates to plant-based products from such fermentation and *Lactobacillus johnsonii* strains suitable for use in the invention. The invention further relates to peptides that impart and / or enhance rich flavors, methods for preparing such peptides, compositions containing such peptides, and the use of such peptides as flavoring agents.

This invention belongs to the field of spectral detection technology, specifically relating to a method for detecting the nutritional status of honeysuckle plants based on near-infrared spectroscopy. It aims to solve the problems of strong specular reflection interference, moisture background shielding of nutrient signals, and insufficient applicability throughout the entire growth period in in-situ detection of live honeysuckle. The method suppresses specular reflection on the leaf surface through orthogonal extinction and collects deep diffuse reflectance spectra; it obtains standardized reflectance using real-time background difference and dark current compensation; it achieves moisture background decoupling through orthogonal signal correction and external parameter orthogonalization; it extracts feature wavelength vectors through multi-scale continuous wavelet transform; it inputs a deep residual network model with a self-attention mechanism and combines it with a phenological adaptive compensation algorithm to invert nutrient quality fractions; finally, it compares the results with a nutrient critical value database for the entire growth period to calculate the surplus / deficit index and complete nutrient diagnosis. This significantly improves the spectral signal-to-noise ratio and detection accuracy, achieving rapid and stable detection of the nutritional status of live honeysuckle throughout the entire growth period.

A method of producing a plant-based beverage is disclosed. The method may comprise circulating a mixture including soaked groats, water, an enzyme to break down starch particles, in a container to undergo a hydrodynamic cavitation, to produce the mixture after the circulation as a plant-based uncentrifuged concentrate having a D90 particle size being less than about 600 microns. It has been determined that under certain embodiments, utilizing an associated holding temperature of about 50° C. to about 80° C., and an associated holding time of from about 5 minutes to about 40 minutes can result in improved product outcomes.

A grinding tray for plant based smoking material including a top tray assembly and a bottom tray assembly. The top tray assembly includes a top tray, a top recessed collection area that allows a ground material to be collected when sliding, top bump grinds that grind the plant material when the user rubs it against said top bump grinders, and a ring support that allows a rounded grinder to be held in place. The bottom tray assembly includes a bottom tray symmetrical with respect to the top tray, allowing the top tray to be placed on top of said bottom tray. The bottom tray assembly further includes a bottom recessed collection area and bottom bump grinders as the top tray includes, and a screen grinder, thereby the top tray or the bottom tray may be used as the user may consider appropriate for grinding a plant-based material.

This invention relates to a plant-based protein feedstuff for tilapia grow-out, comprising a specific composition of Trichanthera gigantea leafmeal, fishmeal, rice bran, cassava starch, fish oil, vitamins and minerals premix, and distilled water. The feedstuff may further comprise preferred ranges for each component. The invention also discloses a process for making the feedstuff, including harvesting and processing Trichanthera gigantea leaves, drying fishmeal, and combining the ingredients to form pellets.

Disclosed herein is an alternative foodstuff, which may be formulated as a plant-based cheese analogue. Also disclosed herein are methods for forming the foodstuff articles, and uses of the foodstuff.

The present disclosure relates to a method and an electronic device for determining a health score of a plant. A method for determining a health score of a plant comprises: obtaining a plant image; determining, by a plant health score model, a health score of the plant based on the obtained plant image, wherein the plant health score model is trained according to triplet data using a triplet contrastive learning method, the triplet data comprising a first plant image with a label of a first health score as an anchor sample, a second plant image with a label of a second health score as a positive sample, and a third plant image with a label of a third health score as a negative sample, a difference between the second health score and the first health score being less than a difference between the third health score and the first health score; and presenting the determined health score of the plant on a user interface.

The present invention relates to ready to consume gel confectionary food products having no added sugar or any stereoisomers thereof or any sugar substitutes, including methods of their preparation.

The utility model discloses a temperature regulation device for edible mushroom planting relates to temperature regulation technical field, including organism, the organism top both sides are fixed with the air frame and refrigeration fan respectively, the air frame top one side is fixed with fixed box, the fixed box top is equipped with the adjusting assembly for adjusting the height of cold air diffusion, the adjusting assembly includes the thread cylinder, the thread cylinder is connected in the air frame top one side through bearing and is located fixed box inside one side. The utility model discloses through the air outlet frame adjustment to the high place of planting base, and cold air is transported to the air outlet frame through thread cylinder and L type connecting cylinder, makes cold air from top to bottom realizes the quick drop, carries out the cooling treatment to edible mushroom planting base to the position of the flexible adjustment of cold air air supply according to the height of different planting base, ensures the accurate covering target area of cold air, effectively eliminates the vertical temperature difference, makes the base fast obtain uniform stable low temperature environment, improves the cooling efficiency.

The present application relates to the technical field of food processing, and particularly discloses a multi-nutrient coffee mate based on plant base. The coffee mate has a unique three-layer embedding structure, which is sequentially from inside to outside: a plant protein composite microgel core, a functional plant extract layer wrapped outside the microgel core, and an outermost natural polysaccharide protective layer. The present application effectively optimizes the amino acid composition by scientifically compounding pea protein and sunflower protein; at the same time, stevia polyphenol and cinnamon essential oil-coffee polyphenol nanocolloid formed by molecular self-assembly technology are used. The design not only brings natural sweetness and unique flavor to the product, but also makes it rich in high-quality plant protein, natural antioxidant polyphenol and functional oil at the same time. It realizes the leap of the product from traditional "single nutrition" to modern "compound function", and precisely meets the current market demand for comprehensive health food ingredients.

A method of producing a plant-based beverage is disclosed. The method may comprise circulating a mixture including soaked groats, water, an enzyme to break down starch particles, in a container to undergo a hydrodynamic cavitation, to produce the mixture after the circulation as a plant-based uncentrifuged concentrate having a D90 particle size being less than about 600 microns. It has been determined that under certain embodiments, utilizing an associated holding temperature of about 50 °C to about 80 °C, and an associated holding time of from about 5 minutes to about 40 minutes can result in improved product outcomes.

The invention provides method for producing a composition containing oil body and dairy proteins by making an extract from a plant cell or plant expressing the dairy proteins, in close proximity to, or physical connection with, an oil body in the plant cell, plant part or 5 plant. In some embodiments the dairy proteins are expressed as fusions with oil-body associated proteins, or with components with affinity for oil body associated proteins. The invention provides methods for producing oil bodies functionalized with dairy proteins. The invention further provides constructs for expressing the fusion proteins, and cells and plants comprising the constructs, fusion proteins and functionalized oil bodies. The 10 invention provides the isolated functionalized oil bodies and fusion proteins and methods for their use in the production of various products including plant based dairy substitutes. The invention also provides various products comprising the functionalized oil bodies and fusion proteins.

A monolayer, plant protein based imitation leather material and methods of making same. Embodiments of the method comprise 1) creating a mixture of a one or more plant protein powder, a one or more non-proteinaceous polymer or toughening elastomer, a one or more plasticizer, a one or more cross-linking agent, and a one or more curing agent in an; 2) calendering the mixture into a flat, monolayer sheet at a controlled roll temperature and affixing the sheet onto a surface of a carrier fabric and 3) curing the calendered monolayer sheet by applying heat and pressure for a period of time.

This disclosure relates for example to meat alternative compositions comprising a plant based meat alternative and a cranberry seed preparation. This disclosure is also related to methods of preparing such meat alternative compositions.

The invention relates to a method for the production of meat replacers by wet extrusion with gas. A method for the manufacture of a plant protein based processed food product, especially a product considered as an animal meat replacer, by wet extrusion in a screw by using gas in at least one zone of the extrusion screw, characterized in that the injection of gas is controlled by adjusting the volume of injected gas relative to a desired set value.

Provided herein is a plant-based egg substitute comprising an albumin-enriched pea protein isolate (PPI). In certain embodiments, the present invention provides a plant-based egg substitute consisting of an albumin-enriched PPI. In some embodiments, the plant-based egg substitute comprises or consists of a PPI obtained by the a process comprising precipitating protein from a protein-rich solution extracted from pea flour at a pH of about 4 to 8, at a temperature of about 25° C to about 75° C for about 30 to 60 minutes in the presence of 0.5% to 5% (wt / vol) sodium hexametaphosphate (SHMP).

The present invention aims to provide a plant vitality agent and a plant cultivation method that can promote plant growth and also impart to plants resistance to environmental stresses such as drought, extreme heat, and high sodium chloride concentrations. [Solution] A plant vitality agent comprising a plant extract, wherein the plant extract comprises a volatile terpene, and the volatile terpene is one or more selected from the group consisting of terpinen-4-ol, p-cymene, 1,8-cineole, linalool, and α-terpineol, and the weight percentage of the volatile terpene in the plant vitality agent is 0.003 to 90% by weight based on the weight of the plant vitality agent.

A method for forming a grain-based cereal paste that includes preparing a mixture of the paste and water at a target first cereal-to-water weight ratio, boiling the mixture for a target boiling duration of time, cooling the mixture to a prescribed temperature for a target cooling duration of time, adding enzymes to the mixture, the amount of enzymes calculated based on a dry weight of the paste in the mixture, maintaining the mixture with added enzymes for a specified duration of time at a specified temperature, preparing a dehydrated mixture by removing water from the mixture to result in a prescribed moisture content for the dehydrated mixture, admixing a plant based oil to the dehydrated mixture at a prescribed oil-to-mixture weight ratio, and milling the dehydrated mixture containing the admixed plant based oil to prepare a paste with a particle size in a range of 1 to 120 microns.

This invention belongs to the field of food packaging film technology, and relates to a highly antibacterial edible packaging film based on *Lactobacillus plantarum* nanoemulsion and its preparation method. This invention creatively combines three modifiers—L-ascorbic acid, Tween 20, and trehalose—to solve the problem of activity loss and significantly improve the survival rate of probiotics. It also uses glyceryl monostearate as a co-surfactant to optimize the pH value and droplet acceleration of the aqueous phase. A combination of high-pressure homogenization and intermittent ultrasonication solves the problems of poor stability and uneven particle size in the original emulsion, achieving a particle size variation coefficient (CV) ≤15% and particle size control between 50 and 100 nm. Furthermore, a gradient drying process solves the problems of easy cracking and numerous surface pores during film drying, improving the integrity and stability of the film. The packaging film maintains >75% antibacterial efficiency within 28 days; the tensile strength of the packaging film is ≥12 MPa, the elongation at break is ≥35%, and the film remains intact without cracks.

The present disclosure generally relates to the field of starter cultures for dairy alternatives. In particular, a method for producing a fermented plant-based composition, a fermented plant-based composition, and a use of a Ligilactobacillus salivarius strain to ferment a plant base. 5

The present invention discloses plant based vitamin D3 (Cholecalciferol) that meets the pharmacopeia standard as well as "Green dot" specification. The present invention further discloses a commercial process for preparation of plant based vitamin D3 from plant sourced bisnoralcohol with improved yield and purity. The bisnoralcohol used as a starting material in the present process is obtained from soyabean oil deodorizer distillate (SODD). The vitamin D3 prepared by the present process is 100% vegetarian and provides the missing nutritional source of Vitamin D3 to a large number of vegetarian and vegan population.

The present application belongs to the technical field of agricultural robots, and particularly relates to a compliant control method for nondestructive picking of peppers based on visual guidance of plant nodes. The method comprises the following steps: first, key nodes of pepper fruit stalks and the center of the fruit are identified by a visual system, and an axis vector of the fruit stalk and a normal vector at a grasping point are calculated based on three-dimensional coordinates to determine the optimal picking direction; second, a picking trajectory of the mechanical arm is planned according to the normal vector, and is divided into three stages of approximation, grasping contact and separation; finally, a compliant grasping control strategy based on current feedback of a steering engine is adopted, a mapping relationship between current and grasping force is established, adaptive adjustment and stable control of the grasping force are realized, and fruit damage is avoided. The present application combines visual identification, trajectory planning and compliant control, realizes high-precision positioning, low-damage grasping and high-success-rate separation of pepper picking, and is suitable for automated picking operation in complex natural environments.

The present application belongs to the field of food and nutrition technology, and specifically relates to a preparation method for improving the absorption rate of active ingredients based on plant protein microencapsulation. The present application aims to solve the technical problems of low encapsulation rate, limited loading capacity and low absorption rate in the prior art. In the present application, plant proteins are subjected to enzymatic pretreatment to enhance their functional properties and reactivity, and then the plant proteins after enzymatic hydrolysis are grafted with polysaccharides by Maillard reaction to obtain plant protein-polysaccharide grafts, which have excellent emulsifying and film-forming properties. In the present application, the grafts are mixed with an oil phase containing fat-soluble active ingredients to form an emulsion, an anionic polysaccharide solution is added to form a second dense coating layer, and a polyphenol and metal ion solution is added to form a strong metal-polyphenol network as the outermost coating, thereby effectively protecting the fat-soluble active ingredients and improving their release and absorption in the intestinal tract. Finally, the plant protein microencapsulated active ingredients are obtained by spray drying and solidification.

The present invention relates to a method of preparing a fermented plant-based product having a umami taste. The method comprises the step of providing a plant protein substrate and the step of fermenting the plant protein substrate with a starter culture comprising Lactobacillus johnsonii. The present invention also relates to such a fermented plant-based product and to Lactobacillus johnsonii strains suitable for use in the present invention. The present invention also relates to peptides that impart and / or enhance umami taste, to methods for preparing such peptides, to compositions comprising such peptides, and to the use of such peptides as flavoring agents.