38 results about "Protein coagulation" patented technology

The invention relates to a multilayer fibrous reinforced food casing comprising a fibrous reinforced layer located between an inside layer and an outer layer; the inside layer comprising an adhesion promoter comprising one or more of protein coagulants, proteins, glyoxals, glutaraldehyde, caseins, gelatines, wet strengths resins and any mixtures thereof; and the outer layer comprising a peeling agent comprising one or more of polyalkylene glycols and any mixtures thereof or the inside layer comprising a peeling agent comprising one or more of polyalkylene glycols and any mixtures thereof or the outer layer and the inside layer comprising a peeling agent comprising one or more of polyalkylene glycols and any mixtures thereof.

The invention discloses a manufacturing method of bean curd. The method comprises the following steps of screening: removing impurities from soybeans; soaking: soaking the screened soybeans at a normal temperature for 7h to 8h; milk grinding: taking out the soaked soybeans; performing milk grinding according to the material-to-water ratio of 1:7.5; collecting the milk; milk boiling: pouring the milk into a pot; controlling the milk boiling temperature at 97 DEG C to 100 DEG C; during boiling, fishing out foam on the water surface; performing boiling for 6min to 7min; curdling: lowering the milk temperature to 76 DEG C to 80 DEG C; adding a bittern coagulating agent for curdling; forming: performing squeezing and forming after protein coagulation is complete; finally performing block division; cooling: mashing ice blocks; uniformly spraying the ice blocks onto the surface of bean curd blocks. By using the technical scheme, the manufacturing method has the advantages that the mashed ice blocks are sprayed onto the four surfaces of the bean curd blocks; the bean curd is just manufactured, so that the bean curd per se carries heat; holes exist in four surfaces of the bittern bean curd; mashed ice can enter the holes and fast thaw; the holes fast shrink to cover the ice water inside the bean curd, so that the water content of the bean curd is increased.

The invention discloses spicy low-salt duck eggs. The spicy low-salt duck eggs are prepared from, by weight, 60-70 parts of fresh duck eggs, 8-10 parts of red pepper, 6-8 parts of green red pepper, 4-5 parts of vanilla powder, 5-6 parts of pepper leaves, 2-3 parts of common cnidium fruit, 1-2 parts of hairyvein agrimonia herb and buds, 4-5 parts of pericarpium granati, 1-2 parts of herba polygoni avicularis, 2-3 parts of sessile stemona roots, 3-4 parts of elm seeds, 20-30 parts of hot pepper oil, 30-40 parts of high-degree baijiu, an appropriate amount of yellow sand, an appropriate amount of white vinegar and an appropriate amount of salt. The duck eggs are soaked the white vinegar, and small holes are formed in egg shells, so that exchange of substances of salt and the like is facilitate; the duck eggs are pickled through pickling liquid and pickling wine of which the salt content is the same as that of the pickling liquid, due to the fact that the osmotic pressure of egg white is in accordance with that outside the shells , the salt penetrates into egg yolks to make the egg yolks dewatered, and the effects of achieving looseness and oil formation are achieved; the salt content of the egg white does not rise any more, decompressing pickling is adopted to enable the first stage to be completed rapidly, baijiu is added, protein coagulation is accelerated, oil is rapidly generated in the egg yolks, and the cooked salted duck eggs are appropriate in mouthfeel, the egg yolks are loose and rich in oil, wine fragrance is rich, and the spicy low-salt duck eggs are spicy and delicious.

The invention discloses a long-acting mildew-proof sealant composition, which consists of trimethoxy-terminated polydimethylsiloxane, nano-silver anti-mold agent, hydroxyl scavenger, cross-linking agent, coupling agent and catalyst. The hydroxyl scavenger is a silicon nitrogen heterocyclic compound. Compared with the prior art, the long-acting anti-mildew sealant composition of the present invention uses a silicon nitrogen heterocyclic compound as a hydroxyl scavenger, has good compatibility with the alcohol-type silicone sealant system, and can significantly improve the single-component sealant composition. Dealcoholized silicone rubber has a long storage life and can effectively improve the adhesion of the substrate; the introduction of nano-silver antibacterial agent can continuously and stably release silver ions into the bacteria through ionization, allowing them to penetrate the cell wall into the cell and react with the SH group , to coagulate the protein, destroy the activity of cell synthetase, and then release it again, so as to maintain the anti-mildew and anti-bacterial effect for a long time, with environmental protection, non-toxic, high-efficiency, stable and long-lasting anti-mold and anti-bacterial effect.

The invention relates to a processing method of milk residues. The processing method of the milk residues comprises the following steps: preparing raw-material milk from fresh milk; carrying out centrifugal skimming on the raw-material milk so as to obtain skimmed milk; carrying out sterilizing and rapid cooling on the skimmed milk so as to prepare milk to be fermented; fermenting the milk to be fermented under actions of a fermenting agent so as to obtain protein coagulation mixed with whey; isolating and removing the whey so as to obtain block-shaped protein coagulation; and finally, drying the block-shaped protein coagulation so as to obtain milk residues. Finished product rates of the milk residues prepared by the processing technology disclosed by the invention are up to 25% or higher. The prepared milk residues are high in overall qualities, uniform and consistent in milky white color and luster, free of fracture phenomena, fine and smooth in tissue, uniform in texture, free of visible impurities to the naked eyes, fine and smooth in taste, milk-scented during chewing and appropriate in delicious sour flavor. Storage time of the milk residues can be up to 1 year or longer.

The invention pertains to a method for stabilizing and preventing coagulation of proteins in milk comprising a coagulant consisting of >400 ppm of a non-complexed divalent cation, and/or an amount of an acid giving a pH<6.2 to the milk, comprising the steps: a) adding to the milk 0.0005 to 0.1% carrageenan and/or gellan as a hydrocolloid mixture comprising at least 0.2% carrageenan and/or gellan based on the total weight of the hydrocolloid mixture, and at least one of the divalent cation and the acid to obtain a solution or dispersion; b) at least partially precipitating proteins from the solution or dispersion by heating the milk at 120-150° C. for 2 to 120 seconds; c) cooling the mixture of step b) to below 100° C., preferably to below 40° C.; and d) applying shear or elongation onto the precipitate to obtain a stabilized divalent cation protein solution or dispersion. The invention further relates to stabilized Ca-enriched milk and the use thereof in spray drying.

The invention discloses a bean curd preparation method which comprises the following steps: heating soybean milk, adding a probiotics suspension, stirring, standing until being coagulated, standing for a certain time, and press-molding to obtain bean curd. The bean curd preparation method adopts probiotics instead of salt brine, supports protein coagulation based on the feature that effective microorganisms can grow in special acidic environments, omits the use of salt brine for protein coagulation in the prior art. The production of bean curd is more efficient and the bean curd is safer to eat.

The invention discloses box-packed bean curd which is characterized by being prepared from a compound coagulator prepared from the following raw materials in parts by weight: 40 to 60 parts of gluconic acid-delta-lactone, 10 to 30 parts of calcium sulfate, 1.0 to 5.0 parts of magnesium chloride, and 1.0 to 8.0 parts of a food thickening agent. According to the box-packed bean curd and a preparation method thereof, the compound coagulator is prepared by compounding multiple coagulators, so that the taste of the prepared box-packed bean curd is improved, the box-packed bean curd is soft, fine intaste, not easy to break, and convenient to cook. Through the food thickening agent contained in the compound coagulator, coagulator particles can be suspended into the system, so that the compound coagulator is uniformly distributed in a boiled pulp so as to be prevented from being precipitated and influencing the protein coagulation effect; a little magnesium chloride is contained, so that thecoagulation speed can be adjusted, the sizing speed of the bean curd is improved, and the production efficiency is improved.

A novel calcium complex for the fortification of beverages and foods, especially milk, is disclosed. The fortifying complexes contain a calcium source and a negatively-charged emulsifier with or without an organic or inorganic acid or a salt thereof. These complexes have been found to be particularly effective in fortifying milk and milk-protein containing beverages without coagulation of the proteins or without significantly changing the texture of the product.

A health-care chitosan bean curd is prepared from chitosan and soybean through dissolving chitosan in vinegar to obtain chitosan solution, immersing soybean in water, grinding, filtering to obtain soybean milk, boiling it, adding the chitosan solution, stirring for coagulating protein, and press filtering. Its advantages are sure health-care function and good enjoyment to eat it.

The invention discloses a passion fruit low-salt duck egg, which is made of the following raw materials in parts by weight: 60-70 fresh duck eggs, 10-14 passion fruit, 6-8 corn grains, and 2-3 pecan kernels , hijiki 4-5, walnut flower 2-3, kudzu root 1-2, cassia seed 4-5, turmeric 2-3, apocynum leaf 4-5, orchid seed 3-4, seaweed powder 2-3, high alcohol , an appropriate amount of white vinegar and salt; the present invention soaks duck eggs with white vinegar so that the eggshell produces tiny holes to facilitate the exchange of substances such as salt. Consistent osmotic pressure allows the salt to permeate into the egg yolk to dehydrate it to loosen the sand and produce oil, and the salt content of the egg white will no longer rise. The first stage is quickly completed by using reduced-pressure marinating, adding white wine to accelerate protein coagulation, so that the egg yolk quickly produces oil , the cooked salted duck egg protein tastes right, the egg yolk is loose and sandy, the wine is full of fragrance, the fragrance is strong, and the taste is delicious.

The invention belongs to the technical field of milk food preparation, and particularly relates to an additive-free normal-temperature yoghourt and a preparation method thereof. Main raw materials ofthe normal-temperature yoghourt only comprise three main components of liquid milk, a sweetener and nostoc sphaeroides, and addition of additional stabilizers and acidity regulators is not needed. Theproduct provided by the invention can be stored at normal temperature for 5 months, and the yoghourt has thick, pure and delicious flavor and mellow and smooth taste. After the product is placed at normal temperature for 5 months, the product basically has no phenomena of water seepage, bad flavor, protein coagulation and precipitation phenomena, and has stable mouthfeel and longer shelf life. Finally, it proves that the product has a reasonable formula, good flavor and smooth mouthfeel. According to the preparation method disclosed by the invention, the nostoc sphaeroides powder is subjectedto hydration and independent fermentation treatment, so that polysaccharide substances of the nostoc sphaeroides powder are effectively dissolved out, and bad flavor brought by the nostoc sphaeroidespowder is also modified. According to the invention, viscosity and stability of the product are successfully improved in a green mode, and the normal-temperature yoghourt with clean ingredients is prepared.

The invention provides a making method of black bean/premna microphylla leaf pectin type Suanjiang tofu based on high-pressure homogenizing treatment. The making method comprises the following steps of adding black beans with black skin and yellow kernels into water, performing soaking, taking out the soaked black beans, filtering the obtained black bean soaking water, performing cooking to achieve a boiling state, and performing bacterium reduction for standby application; adding northeast soybeans into water, performing soaking, taking out the soaked northeast soybeans, adding the taken-outnortheast soybeans and the black beans with black skin and yellow kernels into the black bean soaking water together, and performing grinding to obtain soybean milk; then adding a premna microphylla leaf pectin solution and a natural preservative, sequentially performing treatment in an ordinary homogenizing machine and a super-high pressure homogenizing machine, immediately adding water for reducing the temperature to 63-67 DEG C so as to obtain cooked soybean milk, performing pulp solidification with lactic acids, and continuing performing protein coagulation so as to obtain jellied bean curd blocks; and reversing a curtain in the direction of a cross for 3-4 times so that jellied bean curds are solidified for the second time and are polymerized together to form the jellied bean curd blocks, putting the water-broken jellied bean curds in a basin completely, performing loading into a cloth wrapping frame, and in a self-pressing manner, after blank wrapping is completed, reversing a plate for self-pressing so as to obtain the black bean/premna microphylla leaf pectin type Suanjiang tofu based on high-pressure homogenizing treatment.

The invention discloses a formula and a preparation method of a probiotic beancurd jelly, wherein the raw materials comprise a soybean milk drying material, maltose, walnut, probiotic, a stabilizer and a coagulant. According to the present invention, the beancurd jelly with good appearance and good taste can be formed if the ratio of the protein in the soybean milk drying material to the stabilizer to the coagulant is suitable, and the protein coagulation mechanism can be effected if other substances such as walnut is added; by adding maltose, the beancurd jelly has good appearance and good taste, and further has the right walnut flavor, and the walnut flavor cannot be significantly affected due to the low sweetness of the maltose so as to ensure the stable quality of the product; and by adding the probiotic, the appetite of people can be greatly stimulated.

The present invention discloses a processing method to improve the oral feelings and nutrition of food made by wheat flour, which includes the steps as: (1) preparation of soybean protein consisting of soybea soaking-grinding for milk-removal of residue-boiling for well cooking-adding salt for protein coagulation-dewatering for protein in coagulation state, (2) to blend the plant oil into the wheat flour and to form a boil wheat flour by sufficient agitating, (3) to blent the soybean protein into the oil wheat flouer and to let is distribute uniformly by sufficient agitating, (4) to add waterto the oil wheat flour containing a lot of protein and to agitate sufficiently or form a wheat flour as ball by rolling as well as to preadd the dry ferment powder into the water if the fermentatino is needed, (5) cooking. It improves the nutrition of the product and its has slippy oral feedlings for boiling food and oral feelings with outside brittle-inside crips for oil fired food.

The invention discloses tea-flavored noodles capable of clearing the liver and improving eyesight. The tea-flavored noodles are prepared from the following raw materials in parts by weight: 900-1000 parts of flour, 0.6-0.7 part of rhizoma atractylodis, 0.7-0.8 part of polygonum chinense, 0.5-0.6 part of buerger pipewort flower, 0.6-0.7 part of fructus broussonetiae, 20-22 parts of broadleaf holly leaf, 35-40 parts of day-lily flower, 30-35 parts of white hyacinth bean, 0.5-0.6 part of glucose oxidase, 60-65 parts of soyabean protein powder, 9-10 parts of oxidized potato starch and a proper amount of theaflavin. The prepared noodles are excellent in quality, good in taste, bright in color and luster, and rich in nutrition; the added oxidized potato starch facilitates protein coagulation, and carboxyl of the oxidized starch has an auxiliary effect on interaction among protein groups.

The invention belongs to the technical field of cosmetics, and particularly relates to sunscreen liquid with a sweat inhibiting effect and a preparing method of the sunscreen liquid. The sunscreen liquid with the sweat inhibiting effect is characterized by being prepared from, by weight, 5-20 parts of aminobenzoic acid menthyl lactate, 45-65 parts of salicylic acid 2-hydroxyethyl ester, 40-70 parts of sorbitol, 500-900 parts of ethyl alcohol, 1-3 parts of morpholine, 7-21 parts of shellac, 7-21 parts of sodium stearate, 10-15 parts of essence, 20-50 parts of lactic acid, 1-5 parts of primary alcohol ethoxylate and 200-400 parts of deionized water. The invention provides the sunscreen liquid with the sweat inhibiting effect and the preparing method of the sunscreen liquid. The formula of traditional sunscreen liquid is upgraded, by adding a proper amount of lactic acid, protein on the surface of the skin is condensed, so that the sweat gland is expanded, flowing of sweat is blocked, andthus the effect of inhibiting or reducing the sweat secretion amount is generated.

The invention discloses a low-sugar high-protein milk drink that is made of the following raw materials in parts by weight: 40-50 parts of milk, 10-14 parts of walnut milk, 4-5 parts of soybean protein microparticles, 0.8-1 part of enzyme preparation, 0.6-0.8 part of stabilizer and 8-10 parts of purified water. The invention also discloses a processing method of the milk drink. According to the invention, the milk is enzymatically hydrolyzed by the enzyme preparation at first, and then most of lactose in the milk is hydrolyzed, so as to achieve the purpose of low sugar; and then walnut milk and soybean protein microparticles are added in the milk to increase protein content of the milk drink without protein coagulation and rough taste, finally the low-sugar high protein content milk drinkis obtained. The low-sugar high-protein milk drink meets health concept of modern consumers, and has simple processing technique, easily controlled conditions and easy industrial production.

The invention relates to production equipment and a preparation method of high-content polyoxin raw powder. The preparation method comprises the following steps: filtering acidified polyoxin fermentation liquor through a plate frame, treating the plate frame filtrate through an ultrafiltration membrane, adding calcium chloride into the ultrafiltration membrane to carry out protein coagulation, carrying out decolorization membrane treatment, and carrying out concentration and dialysis treatment in a nanofiltration membrane, and finally, carrying out activated carbon static adsorption treatmenton the concentrated solution, and carrying out spray drying to generate high-content polyoxin raw powder. According to the method, an ultrafiltration membrane, a decolorization membrane and a nanofiltration membrane are used for continuously separating the polyoxin filtrate, and finally, activated carbon is used for refining separation so that the content of the produced polyoxin raw powder reaches 34.0% or above, the appearance of the raw medicine is white or off-white, and the breakthrough of the quality of the raw powder can generate beneficial factors on the production quality stability ofdownstream preparations; meanwhile, the technical bottleneck of development of high-content dosage forms and compound dosage forms of pesticide preparations in the next step is solved.

The invention discloses an online temperature-reducing cooling process for production of soybean protein isolate. The process cooling water is process water in a workshop and is cooled to 2-20 DEG C via a refrigeration device (cooling-water machine); after the acid-precipitation process for the production line of the soybean protein isolate, in the centrifugally separated protein coagulation, if the process cooling water is directly mixed with the soybean protein coagulation, the coagulation is cooled for temperature reduction, and the coagulation after the preliminary temperature reduction is cooled through a plate type heat exchanger for cooling via the process cooling water; and then the coagulation is pumped into a neutralization tank, and the cooling water with the temperature of 2-20 DEG C is introduced into the sandwich layer of the neutralization tank for constant temperature control.