5358 results about "Protein content" patented technology

The present invention relates to an edible thermoplastic made from about 30 to 50 wt. % protein comprising a mixture of plant and animal derived protein, about 20 to 50 wt. % starch about 10 to 20 wt. % water, about 1 to 10 wt. % edible fiber, and about 0.5 to 3 wt. % metallic salt hydrate. When molded, the thermoplastic has good strength and stiffness and other physical properties. The edible thermoplastic may be molded in a variety of shapes including a segmented nutritional pet chew with a plurality of segments separated by a plurality of scores. The scores serve to structurally weaken the pet chew so that it may be broken into smaller pieces. When molded the edible thermoplastic has a density of about 1.2 to 1.5 g / cubic centimeters.

A process for reducing the protein content and preserving the capsular polysaccharide content in a complex cellular Streptococcus pneumoniae lysate broth prior to purification is described. Utilizing pH reduction after cellular lysis has resulted in a purified polysaccharide that consistently meets the protein specification, and higher recovery yields of polysaccharide during the purification process.

An improved protein beverage which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink) to about 6 volumes of carbonation. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain juice and / or an additive which provides energy generation enhancement. The protein beverage may be heat treated to inactivate pathogenic microbes in the presence of the carbonation which may be used to provide taste and mouth feel for the drink. Typically, the treatment for pathogenic microbe inactivation is carried out in the individual package used for storage and handling of the protein drink. The protein beverage may be prepared from a protein beverage concentrate, which may be in the form of a syrup concentrate or a powder concentrate.

An improved protein beverage / drink composition which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes of carbonation. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain juice and / or an additive which provides energy generation enhancement. The protein beverage may be heat treated to inactivate pathogenic microbes in the presence of the carbonation which may be used to provide taste and mouth feel for the drink. Typically, the treatment for pathogenic microbe inactivation is carried out in the individual package used for storage and handling of the protein drink.

A high-protein beverage is made with a protein content of at least 15% of the total product content. At least 10% of the total product consists of hydrolyzed gelatin. A method of producing a high-protein beverage product via UHT processing comprising at least 15% total protein also is disclosed.

The invention relates to a preparation method of a foliar fertilizer which comprises nucleic acid degradation products. The invention is characterized in that: malt sprout is employed to obtain nuclease liquid with a low temperature water extraction method, nucleic acid solution and enzyme solution are blended according to a proportion by weight of 1 : 2 to 3 portions of nucleic acid and malt sprout, and the solution is hydrolyzed at a temperature of 65 DEG C and a condition of pH 5.6 for 3 to 4 hours, then a nucleic acid degradation product foliar fertilizer is obtained after enzyme dispelling, filtering, enzyme and milling. The preparation method of the invention is characterized by simple technique, easily available raw material, pollution free exhaust and low production cost; the prepared nucleic acid degradation products of the foliar fertilizer are nucleosides, nucleotides, pyrimidine, purine and other micromolecule, thus being beneficial to the metabolism process of nucleic acid, and the invention also contains a great amount of nutrient components such as glucide, protein and minerals, etc., which are needed by the growth of crops, thus promoting the growth of crops, strengthening resistance and obviously improving yield and quality; the yield of wheat is improved by 7 to 10 percent, protein content is improved by 1 percent and wheat gluten content is improved by 3 percent; solution is prepared by the foliar fertilizer of the invention according to requirements of the growth of crops to spray; absorption speed of foliage is fast, and brings no pollution to soil; the foliar fertilizer is a non polluted green fertilizer.

The invention relates to high optical spectral image technique without harm to agricultural products. It can reflect the appearance of the agriculture products like color, shape, texture, dimension, scar and son on, and internal features like hardness, protein content and connected with knowledge base and experience of experts to make judgment. It can make quick, accurate, timely judgment of products, controlling the overall production with guarantee of the agriculture quality.

The natural nutrient agent for layer is made up completely by adopting natural Chinese herbal medicines as raw materials, has no residuum, and contains no hormone or chemical colour matter, and does not produce drug resistane and can be added for use for a long period. Said invented product can raise egg quality, can make its protein content be raised to 143.5 g / kg, and make the cholesterol content be reduced to 4.4g / kg, and can raise egg taste.

An improved infant formula resulting in reduced constipation, abdominal discomfort and gastrointestinal problems, comprises at least one protein component having a phosphorus content of less than 0.75 g P / 100 g protein, and at least one lipid component that can be easily digested by an infant. Preferably, it further comprises at least one prebiotic component, and at least one viscosity-improving component. The protein fraction of the formula is preferably a hydrolysate prepared by hydrolysing a protein starting material, especially a whey protein with a combination of at least one endo- and at least one exoproteinase.

The invention provides artificial prosages and a method for preparing the same. The artificial prosages are prepared from the raw materials including soy protein isolate, textured soybean protein, sodium caseinate, vegetable oil and starch with species through the steps of chopping, stirring, bulking, hot processing, cooking packaging, and cold storage or refrigeration. The artificial prosages made by the method comprise artificial vegetarian pork and green bean sausages, artificial vegetarian beef and carrot sausages, artificial vegetarian chicken sausages, artificial vegetarian fish and green pepper sausages and the like. The prosages have the same appearance and almost the same taste and flavor as artificial sausages and are processed by the same devices and equipment as the artificial sausages. The major part of the proteins in the artificial prosages is vegetable soybean protein and the protein content is high; the fat of the artificial prosages is vegetable oil and the fat content is high; and the artificial prosages do not have cholesterin. The artificial prosages are applicable to both vegetarians and common people and can improve the health of people.

The inventive technology relates to methods and apparatus for reducing protein content in sperm cell extenders and may include one or more of the following features: techniques for reducing protein content in a sperm cell extender; techniques for reducing protein content in a cryoprotectant-containing B fraction of a sperm cell extender; techniques for preparing sperm cell extenders that do not require clarification; techniques for preparing low density gradient sperm cell extenders suitable for centrifugation; techniques for reducing protein content between individual steps in preparing a sperm cell extender, and techniques for establishing novel values of reduced protein content in sperm cell extenders.

Methods are provided herein for producing a food bar with increased shelf life, by adding a softener, such as soluble fiber, highly branched carbohydrate, and / or indigestible or poorly digestible carbohydrate. Methods are also provided herein for producing food bars with increased protein content.

A composition of a cationic polygalactomannan or a derivative of cationic polygalactomannans is provided that has a mean average molecular weight (Mw) having a lower limit of 5,000 and an upper limit of 200,000 and has a light transmittance in a 10% aqueous solution of greater than 80% at a light wavelength of 600 nm and a protein content of less than 1.0% by weight of polysaccharide, and aldehyde functionality content of at least of 0.01 meq / gram. This composition is prepared in continuous or batch processes using either oxidizing reagents or combination of hydrolytic reagents and oxidizing reagents. This composition is used in personal care and household care products.

Substantially uniform hydration and dispersion of high amounts of protein and fiber are achieved while avoiding lump formation, hard textures, and off-tastes in the continuous, mass production of high protein and high fiber content sheetable doughs, and baked goods such as crackers, snacks, and cookies made from the sheeted doughs, by hydrating the protein and fiber with water at a temperature below the denaturization temperature of the proteins, and steaming the hydrated mixture without substantial gelatinization of starch during dough production. The steamed, hydrated mass may be admixed with ingredients comprising at least one flour comprising starch to obtain a dough while avoiding substantial gelatinization of starch of the at least one flour during mixing. The baked goods may have a protein content of at least about 4 g, a fiber content of at least about 4 g, and a whole grain flour content of at least about 4 g per 30 g serving.

The invention provides a low protein ration premix compound for growing pigs and a using method thereof. The low protein ration premix compound consists of mountain flour, calcium hydrophosphate, salt, sodium bicarbonate, L-lysine hydrochloride, DL-methionine, L-threonine hydrochloride, L-tryptophan hydrochloride, an antioxidant and the like. The crude protein content of the prepared growing and fattening pig ration is respectively reduced from 16.4 percent to 14.5 percent and from 15.4 percent to 12.5 percent. The invention aims to add commodity amino acid to produce the low protein ration premix compound to enlarge the applicability of the low protein ration technology and improves the conversion efficiency of the ration, reduces the use of the protein raw materials, reduces the feeding cost and reduces discharge by reducing the concentration of the crude protein of the prepared ration.

The invention relates to a preparation method of protein feed in oilseed dregs. Oilseed dregs are used as a main material in which accessories are added and mixed, and the mixed material is preprocessed and mixed with water; seed liquid resurrection is carried out on the sieved strain of high-efficient degradation anti-nutritional factors; in the form of single strain or combination, 2% to 15% of general inoculum concentration of the strains by weight are simultaneously connected with mixture solid fermentation medium after preprocessing on standing at the temperature of 25 to 45 DEG C, mixed and fermented for 24 to 96 hours; after fermentation, the finished products are obtained after drying and dehydration; the raw materials have the following proportions by weight: 40% to 60% of oilseed dregs, 0 to 10% of accessories and 40% to 50% of water. According to the composition, characteristics and nutrient advantages of anti-nutrient substance in oilseed dregs, the method not only can efficiently eliminate anti- nutritional factors in the dregs but also can improve the oligopeptide content and simultaneously maintains higher protein content so that the quality of protein feed can be further advanced and improved.

The invention relates to chicken feed added with Chinese medicinal herbs and a preparation method thereof. The chicken feed comprises the following components by weight: 70-90 parts of cereals, 3-4 parts of Tenebrio molitor, and 0.5-1 part of Chinese medicinal herbs. The preparation method of the chicken feed consists of the steps of: 1. grinding the cereals into powder respectively, then blending and stirring the powder well; 2. by weight, adding 50-70 parts of water into 80-120 parts of materials, then adding 1.5-2.5 parts of an effective microorganism (EM) bacterial solution, i.e. a micro-ecological bacterial solution for stirring well; 3. placing the mixture into a fermentation land for sealed fermentation. Also, one or more of the herbaceous plants of silphium perfoliatum, alfalfa and Rumex can be added into the feed of the invention. The feed provided in the invention has the advantages that: 1. added with multiple Chinese medicinal herbs, the feed can prevent various chicken disease effectively; 2. free of hormone, the obtained chicken meat has high protein content and vitamin content; 3. the chicken meat is delicious in taste.

The invention discloses straw and pot ale mixed fermented feed and a production method thereof, and relates to the field of environmental science, in particular to the mixed fermented feed and the production method thereof. The production method comprises the following steps: (1) crushing straw, and then mixing pot ale; (2) preparing aerobic fermentation bacteria liquid, uniformly spraying the aerobic fermentation bacteria liquid into materials, adding compound trace elements, and fermenting; (3) preparing anaerobic fermentation bacteria liquid, appropriately adding according to the fermentation situation of the fermented materials, and fermenting; and (4) drying the fermented materials containing water, and then getting the straw and pot ale mixed feed. Aerobic bacteria used in the method are high-efficient cellulose and lignin degrading bacteria, thereby improving the degradation rate of cellulose and lignin, fully utilizing yeast and other microbes in the pot ale to produce single-cell proteins, improving the content of nutrition in the feed, enabling the protein content to be 13-20%, having certain bouquet and acid fragrance and improving the palatability of the feed. The fermentation process is simple to operate, the fermentation time is 7-9 days, and the production time of the feed is shortened.

The invention discloses a preparation method of a biological feed additive with nutrition and immunocompetence. The biological feed additive with nutrition and immunocompetence comprises the following components: 0.05 to 0.1% of aerobic bacteria, 0.05 to 0.1% of anaerobic bacteria, 0.3 to 0.5% of fermenting promoter, 5 to 15% of soybean meal, 5 to 10% of molasses, 15 to 25% of DDGS (Distillers Dried Grains with Soluble), 10 to 30% of cassava residue, 20 to 50% of bran meal, 5 to 15% of bran, 5 to 15% of maize cob powder, and 20 to 40% of maize slurry protein. The preparation method comprises the processes of activating bacteria, crushing raw materials, aerobically fermenting for 1 to 2 days, and then anaerobically fermenting for 3 to 7 days. The prepared biological feed additive brings piglet, medium and large pigs and sheep with high nutrition value, is high in palatability, and has effects of accelerating growth, improving intestinal health, controlling diarrhea, controlling constipation of sow, increasing birth weight and weaning weight of the piglet, improving the quality of eggshell and egg yolk, controlling feed-containing faeces, raising the lactation level of dairy cattle, as well as increasing butterfat and protein content.

An improved protein beverage / drink composition, is disclosed and provides a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes of carbonation which is used to provide taste and mouth feel for the drink and which is also used to inactivate pathogenic microbes. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain an additive which provides energy generation enhancement. High pressure processing may also be used to inactivate microbes. The high pressure processing may be carried out prior to or after carbonation, and prior to or after packaging.

The invention relates to a method for producing yeast extract, which comprises the following step: (a) autolysis, namely performing autolysis under the condition of keeping the pH value of a liquid yeast between weak acidity and neutrality, and adjusting the pH value for at least one time in the autolysis process to perform the autolysis under the condition of different pH values. The invention also relates to the yeast extract obtained by the method. In the autolysis process, yeast entogenous enzyme is effectively activated by adjusting a pH value, and conversion rate of products is improved. The yeast extract produced by the method has obviously improved contents of protein and amino-acid nitrogen.

The bean curd producing process adopts soybean and peanut as protein material and has no waste water drainage, less loss of nutritive matter, low water consumption, low power consumption, high output, no pollution, low production cost and high product quality. The production process includes dry sorting of soybean and peanut, cold oil squeezing, crushing bean residue, regulating milling water amount to control soybean milk concentration and adding coagulant, and may produce bean curd, bean milk and other products. The present invention can reach the effects of raised economic utility, rich nutrients in product and no environmental pollution.

An improved carbonated protein beverage / drink composition which provides a relatively high protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 4 volumes of carbonation. Preferably the protein is whey protein. The carbonated protein beverage has been heat treated to inactivate microbes in the presence of the carbonation which is used to provide taste and mouth feel for the drink. Typically, the treatment for microbe inactivation is carried out in the individual package used for storage and handling of the carbonated protein drink.

An improved protein beverage / drink composition, is disclosed and provides a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes of carbonation which is used to provide taste and mouth feel for the drink and which is also used to inactivate pathogenic microbes. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain an additive which provides energy generation enhancement. High pressure processing may also be used to inactivate microbes. The high pressure processing may be carried out prior to or after carbonation, and prior to or after packaging.

The invention discloses a preparation process of a Kefir fermented dairy product. The preparation process comprises the following steps of: 1, homogenizing the mixed liquid of raw material milk with the protein content of 2.5-3.5% and white granulated sugar and sterilizing; 2, cooling and inoculating Kefir base leaven KM-01 and yeast grains into the mixed liquid and fermenting at 25-35 DEG C to obtain fermented milk at the end of the fermentation, wherein 0.02-0.1g of Kefir base leaven KM-01 and 0-0.1g of yeast grains are used relative to every one kilogram of the total raw material; and 3, turning over raw materials in a jar, cooling, filling and sealing and after-ripening. The invention also discloses a Kefir fermented dairy product prepared by the preparation process. Through adoption the preparation process disclosed by the invention, the traditional preparation process is greatly simplified and the controllability of the preparation process is improved remarkably. The Kefir fermented dairy product has good taste and meets the taste requirement of Chinese people; the taste of the fermented dairy product can be changed through controlling the parameters of the preparation process and different consumption demands of consumers on the fermented dairy product can be met.

The invention discloses a method and a system for preparing restaurant-kitchen wastes into a livestock and poultry feed, wherein the method comprises the following steps: carrying out sorting preprocessing on restaurant-kitchen wastes so as to obtain biodegradable restaurant-kitchen wastes; carrying out solid-liquid separation on the obtained biodegradable restaurant-kitchen wastes; adding bran, corn flour and coarse meal into the obtained product so as to obtain a mixed material; adding composite fungicides into the mixed material according to the inoculum concentration (8-20 wt%) so as to ferment the mixed material; and finally, drying and cooling the fermented mixture, then packing the obtained object so as to obtain a livestock and poultry feed product. The system comprises a feed device, a wet sorting machine, a pressafiner, an agitated mixer, a fermentation tank, a low-temperature drying machine, a crusher and a finished product material storage tank which are sequentially connected; and the system has the advantages that the growth of putrefying bacterias and the reproduction of pathogenic microorganisms in restaurant-kitchen wastes can be inhibited, and the freshness retaining effect and organoleptic quality of the livestock and poultry feed are good; meanwhile, the protein content of the livestock and poultry feed can be improved; in addition, the system is low in used equipment cost, small in energy consumption, high in production efficiency and beneficial to environmental protection.

It is intended to provide a soy protein gel which has such gel properties that have never been obtained hitherto and is excellent in taste and color tone, and a soy protein food taking advantage of the gel properties. It has been found out that gel properties can be modified at an extremely elevated level and thus the desired soy protein gel can be obtained by preparing a gel by using a soy protein material in which the lipophilic protein content is reduced and conducting the gelation with the utilization of not only heat but also the action of a protein crosslinking enzyme.

The invention provides a method for preparing a biological feed by taking manioc residues as raw materials. The method comprises the following steps of: preparing fermentation strains and fermentation mother cultures from aspergillus, bacillaceae, lievito and lactobacillus, and performing mixed fermentation by taking the manioc residues as the raw materials to obtain a biological feed crude product; and mixing uniformly, crushing, sieving, drying and packaging to obtain a biological feed finished product. According to the method, the manioc residues are used as the raw materials, so the biological feed is low in cost and wide in source, industrial waste residues are recycled, and the problem of the pollution of the manioc residues is solved. Simultaneously, the strains which are high in cellulose degradation effect and high in yield of mycoprotein are selected, so that cellulose in the manioc residues is degraded fully, the protein content of the feed is improved, a large number of enzymes, beneficial viable bacteria and organic acids are added.

The present invention describes devices and methods for performing protein analysis on laser capture microdissected cells, which permits proteomic analysis on cells of different populations. Particular disclosed examples are analysis of normal versus malignant cells, or a comparison of differential protein expression in cells that are progressing from normal to malignant. The protein content of the microdissected cells may be analyzed using techniques such as immunoassays, 1D and 2D gel electrophoresis characterization, Western blotting, liquid chromatography quadrapole ion trap electrospray (LCQ-MS), Matrix Assisted Laser Desorption Ionization / Time of Flight (MALDI / TOF), and Surface Enhanced Laser Desorption Ionization Spectroscopy (SELDI). In addition to permitting direct comparison of qualitative and quantitative protein content of tumor cells and normal cells from the same tissue sample, the methods also allow for investigation of protein characteristics of tumor cells, such as binding ability and amino acid sequence, and differential expression of proteins in particular cell populations in response to drug treatment. The present methods also provide, through the use of protein fingerprinting, a rapid and reliable way to identify the source tissue of a tumor metastasis.