524 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 a multi-element animal protein and plant protein compounded polymorphic food and a preparation method thereof, and relates to a polymorphic food composition prepared by synergistic compatibility of multi-element animal proteins (insects, annelids and mollusks) and plant proteins (bamboo leaves, water hyacinth and duckweed) and an industrial production method thereof. The composition breaks through the problems of amino acid imbalance, single function and form limitation of the traditional protein food through a specific ratio and process design, can be processed into forms of engineering rice, meal replacement powder, noodles, energy bars, biscuits and the like, has the advantages of amino acid complementarity, functional component synergistic effect and sustainable production, and is suitable for industrial production. The food is suitable for people with special diet requirements (such as postoperative rehabilitation and heavy metal exposure patients), functional meal replacement food, pet high-protein food and special medical purpose food (FSMP).

The invention provides an amino acid water-soluble fertilizer as well as a preparation method and application thereof, and relates to the technical field of amino acid water-soluble fertilizers. The amino acid water-soluble fertilizer comprises compound amino acid, a microbial fermentation product, inorganic salt, a surfactant, a dispersing agent and a preservative, the microbial fermentation product is obtained by aerobic fermentation of radix puerariae and rhizoma atractylodis through a complex microbial inoculant; the compound amino acid is composed of animal protein hydrolyzed amino acid and vegetable protein hydrolyzed amino acid. According to the water-soluble fertilizer disclosed by the invention, through the synergistic interaction of the compound amino acid and the microbial fermentation product, multi-objective optimization of nutrition supply, stress resistance regulation and metabolism enhancement is realized, the yield and the quality of crops are remarkably improved, an efficient and environment-friendly solution for increasing the yield and improving the quality is provided for the crops, and the water-soluble fertilizer has a remarkable agricultural application value.

The present disclosure relates to the field of protein-based materials, and in particular, to a protein eutectogel prepared with natural deep eutectic solvents and one or more plant proteind, methods of making and uses thereof.

The invention discloses purple perilla plant milk rich in strontium element and a preparation process thereof. The purple perilla plant milk is prepared from the following raw materials: shelled purple perilla seeds, shelled flaxseeds, peeled cyperus esculentus, sesame, soybeans, peas and strontium-rich water. The preparation method mainly comprises the following steps: raw material pretreatment, fine wet grinding, filtering and deslagging, high-pressure homogenization and refinement, ultrahigh-temperature instantaneous sterilization and sterile filling. The method ensures the fine taste, stability and safety of the product. The plant milk is rich in strontium element and high-quality plant protein, does not contain lactose and cholesterol, and has the advantages of bone health maintenance, low sensitivity and the like. The problems that casein allergy and lactose intolerance risks exist in traditional animal milk, and existing plant milk is low in protein content, unbalanced in nutrition, dependent on additives and single in function are solved.

The invention belongs to the field of new daily chemical materials, and discloses a surfactant composition which comprises the following components in percentage by weight: 10-85% of glucoside derivative, 5-10% of surfactant and the balance of water. 5-30% of an ampholytic surfactant; 0.1 to 20 percent of vegetable protein hydrolysate; the glycoside derivative is an anion modified product of glycoside; the molecular weight of the vegetable protein hydrolysate is 100 to 2000 Daltons. According to the composition, the specific glycoside derivative, the ampholytic surfactant and the vegetable protein hydrolysate are combined, a good synergistic effect can be achieved, and the effects that the surfactant composition is extremely mild, foam is fine, stable and high in foam, and false smoothness is avoided after washing are achieved. Meanwhile, the invention also provides a preparation method and application of the composition.

The present disclosure is directed to a non-dairy vegan cheese product that comprises plant-based protein, having improved melt properties. Also disclosed are processes for preparing the vegan cheese product, uses of the vegan cheese product, and a food product comprising the vegan cheese product.

The present application provides a kind of beverage with chickpea as plant protein source and a preparation method thereof.The protein in the prepared chickpea protein beverage is 100% or mainly derived from natural chickpea seeds.No stabilizer, thickening agent and sweetener is added in the product, and the above-mentioned purposes are achieved only by physical processing, enzyme hydrolysis and pH adjustment.The chickpea protein and starch components can be fully utilized, the fullness of the plant protein beverage is improved, and the chickpea protein beverage can still meet the commercial sterile requirements even under the condition of higher protein content.

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 discloses instant high-protein food formed by compounding and extruding soybean protein and cereals and a preparation process of the instant high-protein food, and relates to the field of instant food, the instant high-protein food is prepared by adopting soybean protein powder, cereal powder and water as raw materials and performing extrusion puffing, and the raw materials comprise, by weight, 30-60 parts of soybean protein powder, 20-30 parts of cereal powder and 20-30 parts of water. 40 to 70 parts of cereal powder; the cereal flour is selected from at least one of oat flour, quinoa flour, coarse rice flour and whole wheat flour; the water accounts for 15-35% of the total dry weight of the raw materials; wherein the protein content (dry basis) is greater than or equal to 30%; the puffing density is 0.3-0.5 g / cm < 3 >; according to the invention, the raw materials are accurately selected, the high-quality vegetable protein is adopted, the cereal powder is reasonably matched, and the characteristic that the content of beta-glucan in the oat powder is not less than 4% is utilized, so that a continuous gel network structure is formed in the extrusion process; and the inhibition effect of a compact network formed by a vegetable protein molecular chain during extrusion expansion on gelatinization expansion of cereal starch is effectively relieved.

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 provides an automatic monitoring and management method and system for high-humidity vegetable protein meat processing, and the method comprises the steps: carrying out the correction processing of a light path transmission loss coefficient according to a spectral data matrix, employing a temperature compensation correction factor and a humidity influence correction parameter to eliminate environmental interference, extracting the position coordinates of a characteristic peak through the first-order derivative transformation, and carrying out the calculation of the position coordinates of the characteristic peak; obtaining standardized spectral characteristic data subjected to environment correction; a sampling time interval sequence is constructed through component concentration data of each detection point, a signal intensity attenuation curve is adopted to correct the time drift influence, interpolation calculation is performed on component concentration gradient distribution according to space coordinate positioning information, and a space distribution diagram reflecting the whole component state of the raw material is obtained. The defects of traditional chemical analysis and manual judgment in the raw material treatment process are overcome, the automation level and efficiency of vegetable protein meat production are improved, and meanwhile, the raw material proportioning accuracy is improved.

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.

A powder contains a buffer salt and an amino acid, for example one or both of (i) least one glycine or functional derivative thereof or (ii) at least one N-acetylcysteine, L-cysteine or functional derivative thereof. Optionally the powder additionally includes at least one vitamin or mineral. Preferably the powder has at least one characteristic selected from the group consisting of (i) the amino acid is present in an amount that at least partially comprises the amino acid in a form selected from the group consisting of free form, dipeptides, tripeptides and mixtures thereof and (ii) the powder is substantially free of enzymes and antibodies. The powder can be reconstituted in a liquid containing an acidic component, such as juice or a polyphenol, and / or a protein, such as milk protein, plant protein, collagen or blends thereof. The buffer salt can minimize or prevent denaturation of protein and / or coagulation of protein upon reconstitution of the powder in the liquid.

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 relates to a candy filling. The candy filling comprises plant protein concentrate or hydrolysate and micronized whey protein. This allows the preparation of plant-based high protein nutritional bars with pleasant texture and taste.

The invention relates to mashed taro soymilk processed by small molecule water and a preparation method thereof. The sugar-free sweet mashed taro soymilk is prepared from Lipu taro in Guangxi, cyperus esculentus produced in desert in Xinjiang and full-fat pure milk powder in Inner Mongolia as raw materials through the processes of grinding, high shearing, emulsifying, small molecule water adding, blending, concentration adjusting, filtering, sterilizing, filling and the like by using small molecule water to better decompose nutritional ingredients of the taro and the cyperus esculentus. The mashed taro soymilk produced by using small molecule water is rich in plant proteins, plant fat, carbohydrates, amino acids and other substances, has unique flavor, not only has the fragrance of taro, but also has the plant sweet taste of cyperus esculentus, is pure in taste and rich in nutritional ingredients, is not added with any saccharides, preservatives and chemical stabilizers, and is free of any side effects after high-temperature sterilization. The shelf life is long.

The present invention discloses an application of an insect virus FHV RNA1 replicon in exogenous gene amplification, wherein the application amplifies the exogenous gene at the mRNA level by utilizing the autonomous replication ability of the insect virus FHV RNA1 replicon; the present invention discloses a plasmid system based on the insect virus FHV RNA1 replicon and a method for constructing the plasmid system; the present invention also discloses a method and application of the plasmid system for expressing proteins in cells, wherein the plasmid system is used to obtain a cloning vector after double enzyme digestion, and after homologous recombination with an exogenous gene, the animal or plant protein is expressed in the cell.

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 invention provides a vegetable protein composition and a production method thereof, and belongs to the technical field of protein. Comprising the following steps: S1, removing bean substance resistance factors; s2, carrying out mixed fermentation on the microalgae, bean substances and protein mulberry, and separating to obtain protein peptide; s3, chelating metal ions of the protein peptide; s4, condensing the protein peptide chelated with the metal ions; s5, preparation of carboxylated pullulan polysaccharide; s6, preparation of hydrophobic modified carboxylated pullulan polysaccharide; and S7, preparing the plant protein composition. The prepared plant protein composition has good physiological activity, through the embedding technology, the storage stability, heat resistance, acid resistance and moisture resistance of protein peptide are improved, growth and development of livestock are promoted, the meat quality is improved, and the plant protein composition has wide application prospects.

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.