340 results about "Plant protein" patented technology

The invention discloses a bacillus coagulans feed additive and a preparation method thereof, and relates to the technical field of feed additives, the bacillus coagulans feed additive comprises bacillus coagulans spores, the content of the spores is 1.0 * 10 < 8 >-1.0 * 10 < 11 > CFU / g; the protective agent system comprises the following components: maltodextrin or lactose, vegetable protein, polyhydric alcohol and an antioxidant; the invention discloses a microcapsule coating structure. A microcapsule is a two-layer composite coating of an inner layer alginate matrix and an outer layer polycation or polymer coating. According to the invention, bacillus coagulans spores which can still keep high survival rate under short-time high-temperature and low-pH conditions are obtained through screening and fermentation strategies of strains with high sporulation and heat and acid tolerance, the problem that common strains are easy to inactivate in granulation, extrusion and gastric acid environments is solved, the problem of product failure caused by insufficient tolerance of the strains is reduced, and the product quality is improved. And the original biological activity basis is improved, so that the protection effect of the subsequent formula and the coating can be played at a higher starting point, and the zoology effect of the final preparation is improved.

The invention discloses an anti-hardening protein bar suitable for cold conditions and a preparation method thereof, and belongs to the technical field of food processing. In order to solve the problems of texture hardening and mouthfeel deterioration caused by aggregation and crosslinking of protein molecules in the existing protein bar under a cold condition, the invention provides a method for organically combining specific plant proteins (soybean protein, quinoa protein, winter rapeseed protein and pea protein) rich in antifreeze peptide with antifreeze polysaccharide; the protein bar which can effectively resist hardening and keep good texture and nutritional characteristics in a cold environment is prepared through the processes of extrusion puffing, precise mixing, forming and the like, so that the application of the product in the fields of exercise and fitness, outdoor exploration, emergency storage and the like is expanded, and the market competitiveness of the protein bar is enhanced.

The invention generally relates to a process for preparing a texturized plant-based food product. More specifically the invention relates to a process for preparing a texturized plant-based food product with a fibrous appearance and less plant protein off-taste having 0.1-5 wt % sugar and 0.05-1 wt % cysteine or glutathione or a combination thereof.

The invention belongs to the technical field of food, and provides a special enzyme composition for infant soybean milk powder and soybean milk powder thereof. A three-stage directional enzymolysis technology is adopted, the three-stage directional enzymolysis technology comprises glutamine transaminase deamidation pretreatment, bacillus subtilis protease-trypsin-papain first-stage hydrolysis and aminopeptidase-phytase-beta-glucosidase second-stage hydrolysis, and conductivity control, carbon dioxide ventilation in-situ complexation and spray drying processes are combined. The free amino nitrogen of the product is increased by more than or equal to 20%, the proportion of 200-1500Da peptide fragments is more than or equal to 70%, the median particle size is 50-180 microns, the water activity is less than or equal to 0.30, the instant dissolving time is less than or equal to 30 seconds at 25 DEG C under the water hardness of 15-200ppm, the settling rate is less than or equal to 3% after standing for 30 minutes, and the zeta potential is-10 to-25mV. The palatability contradiction between deep hydrolysis and bitterness inhibition of the bean-based infant formula powder, the brewing contradiction between high-calcium reinforcement and instant stability and the process controllability contradiction between three-stage enzymolysis and ionic strength accumulation are effectively solved, and the bean-based infant formula powder has wide application value in the fields of bean-based infant formula food and vegetable protein nutritional products.

The invention discloses an easily absorbable organic calcium powder containing mineral elements and a preparation process thereof, and the raw materials comprise, by weight, 50-70 parts of an organic calcium source, 20-30 parts of a plant protein source, 5-10 parts of a polybasic amino acid chelate, 0.01-0.03 part of vitamin D3, 1-3 parts of trace mineral elements, 0.5-1.5 parts of compound protease, 0.1-0.3 part of a food-grade surfactant, and 100-150 parts of deionized water. The invention relates to the technical field of nutritional supplements. According to the mineral element-containing easy-to-absorb organic calcium powder and the preparation process, vegetable protein is converted into amino acid through biological enzymolysis, the amino acid and calcium carbonate are subjected to a chelation reaction to generate amino acid chelated calcium, and compared with traditional organic calcium, chelated calcium is more easily absorbed by human intestinal tracts; meanwhile, calcium, magnesium and phosphorus are synergistically matched, magnesium can activate vitamin D3, the vitamin D3 further promotes absorption of calcium, phosphorus and calcium form a reasonable proportion, deposition of calcium in bones is enhanced, and calcium ions can be absorbed in intestinal tracts without depending on gastric acid by adopting a bicyclic stable chelating structure.

The present invention relates to an edible oil-in-water emulsion suitable for preparing whipped cream. More specifically, it involves a composition comprising an aqueous phase, a vegetable lipid phase, a plant-based protein, and rice flour, which enhances the stability and texture of the whipped cream.

The present invention provides a textured plant protein containing a fibre extracted from a tuber, characterised in that the textured plant protein has a rehydration rate according to Test A of between 65% and 100%, said tuber fibre being particularly suitable for producing said textured plant protein, the processes for producing the tuber fibre and the textured plant protein, as well as their applications.

The invention discloses enhanced shampoo powder based on plant-derived antibacterial factors, which comprises the following components in parts by weight: A, 10-40 parts of plant polysaccharide; b, 5-30 parts of vegetable protein; c, 4-15 parts of natural alkaline ester; d, 2 to 10 parts of natural polyol; e, 1-7 parts of plant organic acid; f, 2 to 20 parts of a plant antibacterial active component; g, 3-6 parts of a food-grade anti-caking agent; h, 1 to 10 parts of divalent metal ions; i, 0.5-2 parts of food coloring; plant polysaccharide and plant protein are matched to form a net-shaped embedding structure, and plant antibacterial active components are uniformly embedded into a multi-layer steady-state structure; buffer substances of natural alkaline lipid, polybasic sugar alcohol and plant organic acid are matched to synergistically form a thermal steady state barrier on the periphery of the net-shaped embedding structure, so that the high-temperature stability of active factors in plant antibacterial active ingredients and the controllable slow release of the storage period are promoted; the technical problem that the plant antibacterial active ingredients are subjected to thermal oncolysis, hydrogenation inactivation or molecular configuration isomerization in the links of mixing granulation and subsequent drying is solved.

The invention discloses a preparation method of pure plant-based fat-reducing pattern-mounting single cream, which is characterized in that plant protein is modified through a double-enzyme synergistic effect of protein endonuclease and protein-glutaminase, and the plastic range of plant oil in a refrigeration environment is regulated and controlled by controlling the ratio of saturated fatty acid to unsaturated fatty acid; the special vegetable protein and the plastic grease are formed. The two components are core ingredients for preparing the pure plant-based single cream, the fat content can be controlled within 15%, the fat content is reduced by 20% compared with that of traditional single cream, and meanwhile the product still has excellent whipping performance and pattern mounting forming capacity. According to the product obtained by the method, fat reduction of high-fat food is realized, the original processing performance of the high-fat food is maintained, and the urgent demand of the market on healthy and functional single cream products can be met.

The invention relates to a process for forming a film comprising the steps of (a) modifying plant protein material by (i) reducing the d50 mean particle size by volume distribution of the plant protein material to less than 30 μm, preferably less than 20 μm, more preferably less than 10 μm, and / or (ii) reducing the proportion of beta-sheets in the plant protein material by greater 5% as compared to the initial plant protein material; wherein modifying the plant protein material is carried out by milling the plant protein material; (b) contacting the modified plant protein material with PVA and water to form an aqueous film-forming dispersion; (c) drying the aqueous film-forming dispersion to form a film; wherein the aqueous film-forming dispersion also comprises plasticizer. The invention also relates to films obtained by said method. The films have improved biodegradability and good physical properties.

The invention belongs to the technical field of food processing, and discloses application of muscle protein in a protein product, the protein product and a manufacturing method of the protein product. The protein product comprises the following components in parts by weight: 1-5 parts of recombinant myosin; and 5-9 parts of animal protein or vegetable protein. The recombined muscle protein is creatively adopted to improve the texture and flavor of the plant meat, and experiments prove that the recombined muscle protein (FW protein) can perfectly simulate the texture of a real meat product after being subjected to simple cross-linking treatment, and meanwhile, the recombined muscle protein has the function of a protein-based adhesive. Animal protein in meat products can be completely or partially replaced, dependence on animal husbandry is remarkably reduced, and the sustainable food production requirement is met. In the hot processing (such as extrusion and cooking) process, the recombinant muscle protein can form a stable three-dimensional network structure, so that the product is endowed with good elasticity and slicing property, the problems of loose texture and fragility of the traditional vegetable protein product are solved, the use of additives is reduced, and the production process is simplified.

This invention discloses a hair repair composition for permed hair, comprising, by weight: 0.02-1.0 parts hydrolyzed plant protein, 0.1-2.0 parts biomimetic amino acid complex, 50-95 parts carrier, and 0.5-15 parts additives. The hydrolyzed plant protein is obtained from Moringa seed protein through multi-enzyme synergistic hydrolysis, with a molecular weight less than 3500 Daltons. The biomimetic amino acid complex includes at least wheat amino acids, soybean amino acids, arginine hydrochloride, serine, and threonine. Under weakly acidic conditions, this composition can simultaneously repair broken disulfide bonds, hydrogen bonds, and ionic bonds in hair. The hydrolyzed plant protein provides disulfide bond reconnection sites, and the biomimetic amino acid complex constructs a multi-point weak bond network through hydroxyl and ionic groups, achieving "triple bond repair" synergistically. This invention can significantly improve the mechanical strength, elasticity, and breakage resistance of damaged hair, with long-lasting, gentle, and safe repair effects, suitable for daily care of damaged hair after perming and dyeing.

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 present invention relates to a method for producing a plant-based protein concentrate from desolventized meal produced by hexane extraction of oleaginous plant material, and preferably from high quality desolventized and degreased meal, referred to as "white flakes". In particular, the present invention relates to significant improvements that allow the fine powder and dust contained in white chips to be appreciated by agglomeration of specific extractable and undegraded agglomerates of food grade quality. This improvement allows a significant increase in the yield of the extraction process without compromising the quality of the final plant-based protein concentrate.

This invention discloses a method for determining the content and simultaneously identifying the source of polyglutamic acid (PCA) in fertilizers based on microwave digestion-high-resolution liquid chromatography-mass spectrometry (LC-MS), belonging to the field of analytical detection technology. The method includes: microwave-assisted acid hydrolysis of fertilizer samples to obtain a hydrolysate; injecting the hydrolysate into a liquid chromatography-high-resolution mass spectrometry (LC-MS) instrument, performing a single injection analysis in data-independent acquisition (DIA) mode, and simultaneously acquiring a mass spectrometry dataset containing a full-scan fingerprint of the parent ion and fragment information of the daughter ion by alternating between low and high collision energies; extracting the precise mass number of PCA from the dataset for accurate quantification, and calculating the PCA content using the difference method; simultaneously retrieving the total ion chromatogram and inferring the source of PCA based on the response of other amino acids. This invention is the first to introduce microwave digestion pretreatment and high-resolution mass spectrometry DIA acquisition mode into the field of PCA detection in fertilizers, requiring only a single injection to simultaneously complete accurate quantification and source identification, effectively avoiding false positives caused by background of plant and animal protein hydrolysates, and significantly improving the efficiency and confidence of PCA detection in complex matrix fertilizers.

The application discloses a novel plant protein meat strip and a preparation method thereof, and belongs to the technical field of food processing. The plant protein meat strip is prepared from the following raw materials in parts by weight: soybean protein isolate 30-40 parts, pea protein 20-25 parts, gluten powder 10-15 parts, lentinus edodes powder 8-12 parts, konjac powder 5-8 parts, corn starch 10-15 parts, sunflower seed oil 5-8 parts, yeast extract 2-3 parts, carrot powder 2-4 parts, celery powder 1-2 parts, salt 0.8-1.2 parts, ginger powder 0.5-1 part and garlic powder 0.5-1 part. The preparation method comprises the following steps: mixing ingredients, multi-section temperature control double-screw extrusion molding, low-temperature marinating using specific plant-based broth, drying and high-temperature sterilization. Through protein compounding and process optimization, the application solves the problems of poor texture and single flavor of the existing plant meat strips, the product has a taste close to real meat, the flavor is natural and mellow, and the product is suitable for industrial production.

This invention discloses a method for preparing printing ink for smooth, hard food surfaces, comprising the following steps: preparing a mixed solution of plant protein; mixing it with shellac in anhydrous ethanol, then adding polyol and pigment for dispersion, followed by grinding and filtration to obtain the final product. This invention enables gravure printing on the hard, smooth surfaces of food, exhibiting good adhesion, excellent ink transfer properties, clear and smooth printing, and a certain degree of water resistance. Furthermore, it controls the ink drying speed; black and white inks dry at a moderate speed to avoid cracking and peeling; color inks dry at a moderate speed to avoid clumping. It also allows for overprinting of two or more colors, and the ink has good abrasion resistance, preventing color fading during transportation after packaging.

The invention provides a double-protein-containing enteral total nutrient composition, a suspension and a preparation method thereof, and belongs to the technical field of nutritious foods. The invention relates to a double-protein enteral total nutrient composition, which is prepared from the following components in parts by mass: 2 to 5 parts of protein, 1.9 to 4.4 parts of fat, 7 to 26 parts of carbohydrate, 0.01 to 0.2 part of compound vitamin, 0.07 to 0.3 part of compound mineral substance, 0.01 to 0.1 part of essence and 0.01 to 1 part of compound stabilizer. Vegetable protein (soybean protein isolate) and animal protein (sodium caseinate) are adopted according to a certain scientific ratio, the problem that emulsion protein micelles are unstable due to thermal polymerization of the vegetable protein in a mixed liquid system is effectively solved, no full-nutrient liquid product added with the vegetable protein exists in the market at present, the market blank is filled, and the market prospect is wide. The problems of incomplete nutrition, uniformity of double proteins, heating stability and storage stability caused by a single protein source are effectively solved.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method and application of araboxylan-enhanced drawing protein. The arabinoxylan is adopted to enhance the vegetable proteins including the soybean protein concentrate, the chickpea protein and the vital gluten, and after the vegetable proteins are treated by a twin-screw extruder at the temperature of 140-180 DEG C, the texturization performance of the prepared texturized protein is remarkably improved, and meanwhile, the chewiness, the elasticity, the hardness and the like of the texturized protein are improved; the prepared wiredrawing protein is more suitable for replacing meat products such as vegetarian meat, plant-based sausages and hamburger cakes, the requirements of the market for high-texture and high-nutrition plant protein products are met, and innovative development of the plant-based food industry is powerfully promoted.

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.

The application discloses a kind of anti-reverse tolerance of poor root flower planting slow-release fertilizer and its preparation method, the slow-release fertilizer includes 30-45 parts of seaweed residue, humic acid 15-25 parts, diatomite 10-20 parts, oyster powder 5-15 parts, plant protein glue 3-8 parts, polyglutamic acid 1-3 parts, bacillus mucilaginosus powder 0.5-2 parts, brown algal oligosaccharide 0.1-0.5 parts, potassium silicate 2-5 parts, ammonium molybdate 0.05-0.15 parts, silicon phytic acid ester 0.5-2 parts, by introducing silicon phytic acid ester, fertilizer particles can be adjusted according to soil humidity release rate of nutrients, lock up nutrients in drought, accelerate release in wet; Absorption and fixation harmful metal ions in soil, reduce stress, and slowly hydrolyze in slow-release process, continuously provide beneficial substances, synergistically improve the fertilizer utilization rate of root flower in poor soil, resistance tolerance and sustained growth capacity.

It is disclosed a method of producing a soy-free plant-based food product comprising the steps of: providing a soy-free leguminous plant protein material having a protein content of at least 35 wt.% on dry weight basis;-providing a protein modifying enzyme; providing cereal flour; providing an aqueous liquid; mixing the soy-free leguminous plant protein material with the protein modifying enzyme, cereal flour and the aqueous liquid to provide a composition; filling the composition in heat-stable package; subjecting the heat-stable package to a heat treatment to provide a soy-free plant-based food product.

A method for preparing a composite plant protein, including: S1: mixing at least two kinds of plant proteins with water, adding compound alkali powder to a mixed solution and stirring, so as to obtain a protein stock solution with a pH of 10-10.5; the two kinds of plant proteins being rice protein and pea protein, or the rice protein and soy protein; and the compound alkali powder is sodium hydroxide and calcium hydroxide; S2: obtaining a protein solution with a pH of 6.8-7.0 by performing a high-pressure jet mill-ultrasonic treatment on the protein stock solution obtained from step S1, and adding citric acid to a treated protein stock solution; and S3: obtaining the composite plant protein by spray-drying the protein solution obtained from step S2.

The invention discloses a method for preparing a heterogeneous biological scaffold based on liquid-liquid phase separation, and belongs to the technical field of cell culture meat. Vegetable protein and polysaccharide are used as materials of a biological scaffold, liquid-liquid phase separation is generated through mutual repulsion between the two polymers to construct a heterogeneous hydrogel used as the cell culture meat scaffold, the scaffold is adjustable in mechanical property and low in material cost, is a safe and nontoxic food material, can ensure the edible safety, and can be used for preparing the cell culture meat scaffold. The preparation process is simple and convenient, can be combined with 3D printing, is beneficial to regulation and control of cell space distribution when being used for cell culture, improves cell adhesion and proliferation, and has application potential in the field of cell culture meat.

To improve the binding properties of a vegetable protein composition.SOLUTION: A modifier for a vegetable protein composition comprises an oil-in-water emulsion comprising edible oil and fat of 3-40 mass% and vegetable protein and having a viscosity of 15-300 mPa s at 20°C.SELECTED DRAWING: Figure 1

A method is provided for preparing a plant-based extrudate, the method comprising steps of: a) feeding an extruder barrel with a dry mixture comprising: i) 12 to 45 wt% of plant protein isolate and / or plant protein concentrate; and ii) 0 to 15 wt% of a vegetable and / or fruit powder, b) injecting the following components into the extruder barrel at a location down-stream of the feeding location of step a): iii) 15 to 80 wt% of vegetable and / or fruit purée; iv) 0 to 55 wt% of water; v) 0 to 3 wt% of vinegar; vi) 0 to 10 wt%, preferably 1.5 to 5 wt% of liquid oil, fat or a combination thereof, and c) extruding the mixture after steps a) and b) through a cooling die, wherein the moisture content of the vegetable and / or fruit purée is 80 to 95 wt% of the total content of the vegetable and / or fruit purée, and the total moisture content of the extruded plant-based extrudate is 50 to 80 wt%.

The present application aims to provide a dry meat-like protein processed food and a manufacturing method thereof, which are excellent in taste and manufacturing adaptability even when a large amount of tissue-like plant protein is contained. By using glucomannan and gellan gum as a binding material for the tissue-like plant protein in a blank for a dry meat-like protein processed food, a dry meat-like protein processed food can be manufactured, which is excellent in manufacturing adaptability at the time of cutting, drying, and the like, and excellent in taste even when a large amount of tissue-like plant protein is contained in the blank. As the content in the blank for a dry meat-like protein processed food, the solid content of the tissue-like plant protein is preferably 10.0 to 22.5% by weight, the content of the glucomannan is preferably 0.8 to 3.0% by weight, the content of the gellan gum is preferably 0.4 to 1.7% by weight, the total of the contents of the glucomannan and the gellan gum is preferably 1.8 to 4.0% by weight, and the moisture content of the blank is preferably 68.0 to 75.0% by weight.

This invention discloses a ternary composite foaming agent of flaxseed protein-fucose-rutin, its preparation method, and its application in meringue cookies. The foaming agent is a non-covalent complex formed by flaxseed protein isolate (FPI), fucoidan (FUC), and rutin (RU) through electrostatic interactions, hydrogen bonds, and hydrophobic interactions, with a mass ratio of FPI:FUC:RU = 1:2:(0.2~0.4). This invention forms a structurally stable composite system through the non-covalent interactions of FPI, FUC, and rutin, achieving a foaming height of 95.69±8.77%. The foam retention rate after 30 minutes is more than double that of natural FPI, and the interfacial tension is reduced to below 25 mN / m, overcoming the shortcomings of poor foaming properties and insufficient stability of single plant proteins. Even after high-temperature baking, the foam retention rate remains above 75%, meeting the processing requirements of meringue cookies.

The present invention relates to leguminous protein isolates, particularly pea protein isolates having a low lipid content, as well as to the method for the preparation thereof. In one embodiment, provided is a leguminous plant protein isolate from pea and faba bean wherein said isolate does not contain organic solvent.

This application relates to the field of data processing technology, and discloses a data analysis-based monitoring method, system, and medium for the preparation of surimi protein. The method includes: real-time detection of plant protein melt within an extruder using multi-point temperature sensors and a near-infrared spectrometer to obtain an extrusion state data matrix; analysis of process parameter correlations using a weighted fusion algorithm to obtain a multi-parameter coupling coefficient table; establishment of a mapping relationship model between textural properties and process parameters through regression analysis, combined with texture analyzer data; prediction of textural deviation values ​​using a deviation compensation algorithm based on this model to generate quality deviation early warning indicators; and gradient correction of temperature and rotation speed using a graded control strategy based on the early warning indicators, outputting a real-time parameter adjustment instruction set. This application solves the problem of lacking real-time data monitoring and intelligent parameter adjustment in existing surimi protein preparation processes, improving product quality stability and the level of automation control in the production process.