5 results about "Protein coagulation" patented technology

The invention relates to a novel and multifunctional instant curd formulation. This innovation achieves simultaneous lactose hydrolysis and protein coagulation within seconds of reconstitution. This innovation uniquely defers the acidification reaction until the point of use, producing a stable and shelf-friendly powder that instantaneously forms bioactive curd with therapeutic potential. The curd matrix generated serves as a smart carrier capable of delivering medicines, probiotic bacteria, or enzymes, which become activated and effective in situ due to the controlled biochemical environment created by the curd's specific pH. This invention represents a significant advancement over prior art by combining rapid curd formation with simultaneous generation of bioactive substances and enhanced delivery capabilities. It has broad applicability in food technology, pharmaceutical delivery, with particular utility in patient-friendly formulations suitable for diverse populations. The process and product offer improved convenience, efficacy, and multifunctionality without compromising stability or safety.

The invention discloses a protein molecular weight distribution detection method based on a gel filtration technology, and the method comprises the following steps: building a protein molecular weight detection technology platform based on the gel filtration technology, and detecting the characteristic peaks or characteristic sections and light absorption values of milk and dairy product proteins under a specific wavelength in real time; and designing and proposing an evaluation measure sigma / sigma 0, a section ratio and applicable conditions and ranges for calculating the molecular weight distribution of the protein, and detecting and analyzing the molecular weight distribution of the protein. The molecular weight distribution measure is designed to describe the concentration distribution and change of proteins with different molecular weights, so that the protein coagulation / degradation degree of the milk and the dairy products is evaluated, the quality of the milk and the dairy products is identified, and the dairy products and non-dairy products are distinguished. Establishment of the method is helpful for flexibly and conveniently evaluating and monitoring the quality of milk and dairy products in a plurality of application scenes such as storage and shelf life tracking.

The invention relates to a novel and multifunctional instant curd formulation. This innovation achieves simultaneous lactose hydrolysis and protein coagulation within seconds of reconstitution. This innovation uniquely defers the acidification reaction until the point of use, producing a stable and shelf-friendly powder that instantaneously forms bioactive curd with therapeutic potential. The curd matrix generated serves as a smart carrier capable of delivering medicines, probiotic bacteria, or enzymes, which become activated and effective in situ due to the controlled biochemical environment created by the curd's specific pH. This invention represents a significant advancement over prior art by combining rapid curd formation with simultaneous generation of bioactive substances and enhanced delivery capabilities. It has broad applicability in food technology, pharmaceutical delivery, with particular utility in patient-friendly formulations suitable for diverse populations. The process and product offer improved convenience, efficacy, and multifunctionality without compromising stability or safety.

The present invention provides a semi-frozen beverage composition for use in the manufacture of a food product wherein the semi-frozen beverage composition comprises an aerated composition of a suspension comprising a sugar in glucose syrup wherein the sugar is ground sucrose and has an average particle size of less than 30 microns, and a coagulated protein, wherein the glucose syrup has a viscosity of from 6 Pascal sec / 60 DEG C to 1.5 Pascal sec / 60 DEG C and the ratio of glucose syrup to sugar in the composition is in the range of from 3: 1 to 1: 3 wherein the protein is present in the composition in an amount of from 2 to 20% w / w; and wherein the suspension is formed by a processing step comprising the addition and mixing of sugar and glucose syrup at a temperature in the range of 35 DEG C to no more than 65 DEG C. The semi-frozen beverage compositions of the present invention have been stabilized by protein coagulation. And other products produced using the semi-frozen beverage composition of the present invention do not have excessive "granular" or "sandy", and the production process is energy-saving.

This invention discloses a novel process for the wort boiling stage in beer brewing, comprising the following steps: wort pretreatment and sealing before boiling, atmospheric pressure initial boiling activation, micro-pressure heating to 110-120℃, timed addition of hops, membrane evaporation circulation-assisted boiling, aeration for uniform boiling and temperature control, boiling endpoint control, and rapid heat load reduction. This invention utilizes a conical boiling vessel structure and membrane circulation technology to achieve stable micro-pressure boiling at 110-120℃, completely solving the problems of wort spreading and scorching under high temperatures in traditional equipment, and broadening the wort boiling temperature control range. Membrane evaporation increases the wort evaporation area, and combined with the wort circulation system, improves evaporation efficiency and shortens boiling time. Simultaneously, the insulation layer reduces heat loss and energy consumption. The aeration device drives the wort to tumble evenly, and combined with the fluid characteristics of the conical vessel, the wort is heated comprehensively and evenly, ensuring thorough protein coagulation and avoiding abnormal wort color caused by localized scorching.