316 results about "PROTEIN S HEERLEN" patented technology

The invention discloses a formula, a preparation method and application of high-protein low-GI non-fried instant noodles. The high-protein low-GI non-fried instant noodles are prepared from the following raw material components in parts by weight: 60-75 parts of wheat flour, 10-15 parts of modified wheat bran powder, 10-15 parts of pea protein powder, 7-10 parts of vital gluten, 5-10 parts of egg white powder, 1-2 parts of table salt, 1-3 parts of resistant dextrin, 0-1.5 parts of TG enzyme and 37-56 parts of water. The high-protein low-GI non-fried instant noodles can be prepared by dough kneading, fermentation, rolling, cutting, curing and drying according to the formula. According to the invention, the problems of high fat content, high calorie, rough taste, unbalanced nutrition, relatively high GI value and the like of the existing instant noodles can be improved.

The invention belongs to the technical field of functional food, and discloses a multifunctional Chinese yam composite peptide composition, a preparation method and application in the aspect of strengthening the heart, the preparation method of the multifunctional Chinese yam composite peptide composition comprises the following steps: preparing pea protein powder; preparing pea peptide powder A; and preparing the multifunctional Chinese yam composite peptide composition. The high-activity pea peptide powder and the Chinese yam powder are subjected to wet graft copolymerization, polysaccharide in the Chinese yam can effectively neutralize the bitter taste of pea peptide, the hydrolysis rate of the pea peptide is increased to 94.32% under the condition that the pH is 2.0-3.0, meanwhile, the oxidation resistance and the gastric mucosa protection capacity of the pea peptide are remarkably improved, the hygroscopicity is improved, and the water content is 8.79%.

The invention discloses high-absorption type egg white peptide sports protein powder rich in branched chain amino acid and a preparation method thereof, and relates to the field of foods for special diets. The preparation method of the sports protein powder comprises the following step of mixing the egg white peptide containing the DKVVDVD sequence, the whey protein powder, the skim milk powder, the strawberry essence, the sucralose, the composite mineral substances and the composite vitamins step by step according to a specific sequence. Compared with commercially available products, the product disclosed by the invention has no significant difference in sensory evaluation, but the content of branched chain amino acid is increased by 64.42%, and the particle size and the PDI value are respectively reduced by 28.20% and 17.62%, so that the product has higher absorption efficiency. The product is simple and convenient in preparation process, is nutritional and delicious, can meet the nutritional requirements of sports crowds, remarkably improves the nutrient utilization degree, and achieves the functional goals of promoting muscle growth and relieving sports fatigue.

This invention provides a highly soluble yeast protein and its preparation method, belonging to the field of yeast protein processing technology. In this invention, yeast protein is first dispersed in distilled water and hydrated to prepare a yeast protein solution. The solution is then treated under strongly alkaline conditions and subjected to high-pressure homogenization. The pH of the system is then adjusted back to neutral, and finally, after dialysis and freeze-drying, a highly soluble yeast protein powder is obtained. Compared with commercial yeast protein powder, the yeast protein powder prepared by this method exhibits significantly improved solubility under neutral conditions.

The invention provides a preparation method and application of a composite polypeptide metagen solid preparation, the composite polypeptide metagen solid preparation comprises a metagen and a peptide component, the metagen is prepared by fermenting lactobacillus plantarum nbk-MA2 and lactobacillus kefiranosus subsp.kefiranosus ZW3, the peptide component comprises albumin polypeptide, cordyceps sobolifera peptide, ginseng peptide, corn oligopeptide and collagen peptide, and the composite polypeptide metagen solid preparation is prepared by fermenting lactobacillus plantarum nbk-MA2, lactobacillus kefiranosus subsp.kefiranosus ZW3 and lactobacillus kefiranosus subsp.kefiranosus ZW3. The protein powder is prepared from protein powder raw materials through protease treatment. According to the composite polypeptide metagen solid preparation, the synergistic interaction effect can be achieved through compounding of the composite metagen and the peptide assembly, immunity is improved, tumor growth and migration are inhibited, tumor cell apoptosis is promoted, toxic and side effects are avoided, and the composite polypeptide metagen solid preparation is a food-borne functional product with good application prospects.

The invention discloses sheep colostrum immune globulin powder and a preparation process thereof, and relates to the technical field of protein powder. The sheep colostrum immune globulin powder is prepared from the following components in parts by weight: 200 to 250 parts of a sheep colostrum raw material, 350 to 400 parts of whole milk powder, 330 to 370 parts of skimmed milk powder, 30 to 50 parts of prebiotics, 8 to 12 parts of acerola cherry powder, 0.8 to 1.2 parts of lactoferrin, 0.4 to 0.6 part of N-acetylneuraminic acid and 0.3 to 0.5 part of probiotics. Diversified nutritional requirements of a human body are fully considered, various nutritional ingredients are matched with one another and have a synergistic effect, the nutritional ingredients can be better absorbed and utilized by the human body, comprehensive nutritional support is provided for consumers, and the requirements of daily nutritional supplement, physique enhancement, immunity improvement and the like are met.

The invention discloses preparation and application of modified hydrolyzed whey protein peptide for promoting muscle cell protein synthesis, and belongs to the field of sports nutrition and health. The preparation method comprises the following steps: carrying out enzymolysis on whey protein powder, carrying out lactic acid modification, and carrying out spray drying to obtain the modified hydrolyzed whey protein peptide. The modified hydrolyzed whey protein peptide is applied to products such as functional foods, medicines and health-care products, effectively improves the glutamine level of a human body, promotes synthesis of muscle cell protein, improves muscle endurance, repairs muscle injury after exercise and promotes recovery after exercise, and is a high-quality nutrition supplement source for exercise and fitness people.

The invention discloses a production process of earthworm protein powder, and aims to solve the problems of poor product quality and activity loss caused by no standard raw materials, non-standard hydrolysis parameters, more separated and filtered impurities, improper drying control and no storage control in the existing process. The process comprises the following steps: selecting fresh red frozen eisenia fetida; adding 2-3 times of reverse osmosis purified water, homogenizing and crushing for more than or equal to 1 hour until the yogurt is formed, and self-melting at 37 DEG C for more than or equal to 10 hours; taking supernate and using a tubular separator (controlling the flow rate and cleaning a rotary drum every 30 minutes); 2-3 times of purified water is added into the centrifugate, a membrane is washed regularly through microfiltration, the temperature is controlled through ultrafiltration, and residues are washed away through the purified water after alkali washing; drying at the temperature less than or equal to 50 DEG C (pre-cooling at-22 DEG C, raising 5 DEG C every 3 hours, and recording the temperature regularly); and airing the powder, performing ultraviolet sterilization for more than or equal to 2 hours, screening by 80-120 meshes, packaging, and storing in a finished product warehouse with controlled temperature and humidity (5-25 DEG C, 40-60%) and sterilization for 1 hour every day. The process improves the protein extraction rate, purity and activity retention rate, ensures the product safety and stability, and is suitable for industrial production.

The invention discloses a protein fiber-iron phytic acid composite flocculant as well as a preparation method and application thereof. The preparation method comprises the following steps: carrying out hydrolysis reaction on protein powder under an alkaline condition, and then cross-linking through epichlorohydrin to obtain epoxy group functionalized protein fibers; reacting phytic acid with an Fe salt precursor to prepare an Fe-phytic acid complex; and reacting the epoxy group functionalized protein fiber with the Fe-phytic acid complex to obtain the composite flocculant. The composite flocculant is a nano composite material with a three-dimensional network structure and a high specific surface area, has excellent flocculating settling capacity and broad-spectrum bactericidal performance, and can synchronously realize stable sludge structure, pathogenic microorganism control and ecological toxicity reduction in a sewage treatment system; the method effectively replaces traditional agents with potential safety hazards such as aluminum salt, ferric salt and chlorine-containing bactericide, and shows good adaptability and engineering feasibility under the condition of coping with high organic load and complex microbial systems.

The invention relates to protein powder compositions suitable for preparing a food or beverage comprising a lipid that reduces the foaming properties of the protein when the protein is mixed with a liquid or agitated in the presence of a liquid, methods for making the same and food or beverage products comprising the same. The invention also relates to the use of such a lipid as an anti-foaming agent.

The invention discloses a preparation method and application of walnut protein. The method comprises the following steps: crushing walnut meal, carrying out mild alkali extraction by adopting a mixed aqueous solution of sodium hydroxide and sodium carbonate in a specific mass ratio of 1: (2-5), filtering and centrifuging an extracting solution, adjusting the pH value to 4-5 by using citric acid, carrying out isoelectric precipitation, washing separated protein to be neutral, and carrying out low-temperature spray drying to obtain the walnut protein powder. By using a mixed alkali liquor system and combining with an optimized separation purification and drying technology, the problems of serious protein denaturation, more impurities, low purity and the like in the prior art are solved, the purity of the prepared walnut protein powder can reach 90% or above, the flavor is pure, the walnut protein powder can be widely applied to foods such as solid beverages, emulsions and chewable tablets, and high-value utilization of walnut meal is achieved.

The invention provides a protein component composition with special medical application as well as a preparation method and application thereof, and relates to the field of formula food with special medical application. Wherein the protein component composition comprises protein and a sweetening agent; the protein is one or more of hydrolyzed whey protein powder, hydrolyzed casein and albumin peptide. The sweetening agent is one or more of white granulated sugar, glucose syrup, malt syrup, high fructose corn syrup, erythritol, xylitol, maltitol and stevioside. A plurality of components such as a stabilizer, mineral substances and multivitamins can also be added into the protein component composition. The finally obtained composition can be applied to preparation of formula food for special medical purposes, and the content of total protein, hemoglobin, albumin or transferrin in blood of patients suffering from malnutrition or insufficient protein intake is increased.

1. The name of the product under this design: packaging can (Shanyuantang protein powder). 2. Application of this design product: for packaging cans. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: main view.

The invention provides a hermetia illucens protein-EGCG compound and a preparation method and application thereof, and belongs to the technical field of functional food, cosmetics or pharmaceutical preparations, and the preparation method comprises the following steps: mixing hermetia illucens larva powder with a sodium chloride solution, and stirring to extract protein; adjusting the pH value to 4.2-4.5 to precipitate protein, and cleaning and drying to obtain hermetia illucens protein powder; the method comprises the following steps: dissolving hermetia illucens protein powder in a PBS buffer solution to obtain a hermetia illucens protein solution, mixing the hermetia illucens protein solution with an EGCG solution, adjusting the pH value to 9, carrying out a stirring reaction, and carrying out dialysis and freeze-drying to obtain a hermetia illucens protein-EGCG covalent complex; and mixing the hermetia illucens protein solution with the EGCG solution, stirring for reaction, dialyzing, and freeze-drying to obtain the hermetia illucens protein-EGCG non-covalent complex. According to the invention, the EGCG is used for modifying the hermetia illucens protein, and the prepared emulsion stabilizer can improve the stability and oxidation resistance of the emulsion at the same time.

The utility model provides an albumen powder mixer, which relates to the technical field of albumen powder mixing, and comprises an operating platform and a mixer main body, the mixer main body penetrates through the top surface of the operating platform, a screw rod is movably arranged on the bottom end surface of the operating platform, and one end of the screw rod penetrates through the surface of the operating platform and is connected with a stepping motor. Moving blocks are spirally connected to the surfaces of the lead screws, threaded holes are formed in the surfaces of the moving blocks in a penetrating mode, a material lifting plate is connected between the two moving blocks, a receding cavity is formed in the position, located between the two lead screws, of the surface of the top of the operation table in a penetrating mode, and a crawling ladder is installed at one end of the operation table. Through cooperative use of the operating table, the material lifting plate, the lead screw, the moving block, the stepping motor and the crawling ladder, lifting of protein powder raw materials and feeding of the protein powder raw materials by workers are facilitated, the mode is simple to operate, feeding of protein powder is facilitated, and the mode that feeding is inconvenient due to the fact that a traditional mixing machine is too high is changed.

The invention relates to the technical field of biochemical engineering, in particular to a method for extracting insoluble protein powder from wheat bran. Comprising the following steps: S1, adding lecithin and octyl glycoside into water, stirring for 10-15 minutes, adding wheat bran powder, heating and stirring for 1-3 hours, filtering, washing, drying, adding into a eutectic solvent, heating and stirring for 2-4 hours, centrifuging, washing and drying to obtain pretreated wheat bran powder; s2, adding a complex microbial inoculant into the suspension, and treating for 6-8 hours; centrifuging to obtain supernate and precipitate; wherein the mass ratio of the suspension to the complex microbial inoculant is (60-70): (0.3-0.6); and S3, washing the precipitate, and freeze-drying to obtain the insoluble protein powder. The method is low in cost, green and safe, and the prepared insoluble protein powder is high in purity and suitable for industrial production.

A method and system for increasing the purity of protein from a system that produces protein, such as a high protein meal, from dry milling of grains including, for example, corn and wheat. The purity of the high protein meal, for example, can be increased by back end enzyme treatment of yeast, which has been separated along with protein from whole stillage. The enzyme(s) can breakdown the yeast into its yeast components that can be removed from the protein to provide for an increased purity of a resulting high protein product.

The invention relates to the field of whey protein detection, in particular to protein powder sampling equipment for whey protein gel detection, which comprises a gelling device, a controller and the like, an air pump is arranged in the gelator; and a controller is arranged on the gelator. When a worker starts the air pump in the gelator to enable the suction port to generate suction force to suck whey protein powder, air is blown into the air blowing groove through the air pump; then, the gas blown out by the blowing groove is sucked away through the suction port, so that circulating airflow is formed at the bottom of the powder tank; when the airflow is blown out from the blowing groove, the airflow is firstly diffused to the periphery so as to blow away the whey protein powder on the periphery of the sampling pipe, so that the blown-away whey protein powder is pumped away from the suction port along with the airflow, and the suction effect is improved; the filter screen is arranged at the bottom of the sampling pipe, and the caked whey protein powder can be intercepted by the filter screen, so that the caked whey protein powder is filtered, and the caked whey protein powder is prevented from entering the mixing cavity to influence the subsequent detection effect.

Described herein is a corn protein product, comprising a first fraction comprising 75 wt % to 95 wt % (dry solids) protein and a second fraction comprising 60 wt % to 80 wt % (dry solids) protein, wherein the first fraction is a zein-enriched fraction and the second fraction is a zein-depleted fraction and a method of achieving the same. Further described herein is a corn protein product derived from destarched corn gluten meal comprising a first fraction comprising 78 wt % to 83 wt % (dry solids) protein and a second fraction comprising 70 wt % to 80 wt % (dry solids) protein, wherein the first fraction is a zein-enriched fraction and the second fraction is a zein-depleted fraction.

The invention provides preparation and application of lubricating liquid capable of simulating female secretion, and relates to the field of adult products. The preparation method of the lubricating liquid capable of simulating female secretion comprises the following steps: S1, putting water, mucoprotein and glycoprotein into a milk stirring pot, and stirring the water, the mucoprotein and the glycoprotein at normal temperature; s2, stirring and dissolving the protein powder, adding glucose, maltooligosaccharide, galactooligosaccharide and inulin, continuously stirring, and dissolving; s3, continuously adding sodium chloride and sodium bicarbonate after dissolving, and stirring for dissolving; and S4, after dissolving, adding lactic acid, stirring, and adjusting the pH value to 3.8-4.5. According to the lubricating liquid, discomfort or pain caused by dryness is avoided by simulating the natural secretion characteristic of women, and the feeling similar to that of body secretion can be provided by simulating the natural secretion characteristic of women.

The quantitative structure comprises a base, a weighing mechanism is arranged on the base, conveying belts are arranged on the two opposite sides of the base, a support is fixed to the side ends of the conveying belts, a mechanical arm is fixed to the bottom end of the inner side of the support, and a grabbing clamp used for grabbing a storage barrel is fixed to the end, close to the conveying belts, of the mechanical arm. A discharging barrel is vertically arranged on the support, the weighing mechanism comprises a rotating disc, and the rotating disc is rotationally installed on the base. According to the quantitative structure for filling the protein powder, through the arrangement of the weighing mechanism, when quantitative protein powder needs to be filled, a standby tank can be placed on a weighing plate, the standby tank extrudes the weighing plate, and a spring relay block is extruded through the weighing plate, so that the spring relay block extrudes gas in a gas collection cylinder when the spring relay block is subjected to pressure; and the pressure intensity is detected through a pressure sensor installed in the gas collection cylinder, and when the pressure intensity reaches a preset value, a discharging valve of the discharging cylinder is closed, so that quantitative filling is completed.

The invention relates to a preparation method of compound protein composite gel. The preparation method comprises the following steps: step 1, mixing ball-milled pea starch with water to prepare a starch emulsion; treating to gelatinize the ball-milled pea starch; taking out and cooling to room temperature to obtain pea starch gel, aging and then crushing to obtain pea resistant starch; step 2, dissolving whey protein isolate powder in water to prepare a protein gel stock solution; adding the pea resistant starch according to the proportion of 0.25-1w / v% of the protein gel stock solution; after mixing, continuously stirring at room temperature for 1-3 hours; storing overnight under the condition of a refrigerator at 4 DEG C to ensure that the starch is dissolved with the protein to obtain a gel stock solution for later use; and step 3, taking out the gel stock solution, placing the gel stock solution in a water bath kettle with the temperature of 90-98 DEG C for heat treatment for 20-40 minutes, taking out the gel stock solution, placing the gel stock solution in an ice-water bath for cooling for at least 10 minutes to quickly form gel, and then placing the gel in a refrigerator with the temperature of 4 DEG C for storage. The pea resistant starch is added into the whey protein isolate, so that the synergistic interaction effect on the compound protein gel can also be realized.

The invention relates to small yellow ginger compound protein powder as well as a preparation method and application thereof, belongs to the technical field of food, and provides small yellow ginger compound protein powder which takes small yellow ginger extract microcapsules and soybean protein isolate powder as main components. According to the invention, the small yellow ginger extract and the soybean protein isolate are combined for use, and the metabolic regulation function of the small yellow ginger is combined with the nutritional supplement function of the protein powder, so that the functionality of the protein powder is improved; good metabolism promoting, muscle building and weight losing effects can also be achieved.

This invention discloses a method for preparing protein powder through low-temperature separation, comprising the following steps: S1: raw material pretreatment; S2: low-temperature defatting; S3: multi-stage low-temperature membrane separation; S4: low-temperature concentration; S5: freeze-drying; S6: post-treatment. This invention uses animal-derived whey as raw material, sequentially performing raw material pretreatment, low-temperature defatting, multi-stage low-temperature membrane separation, low-temperature concentration, freeze-drying, and post-treatment. The temperature is controlled within the range of 0–10°C throughout the process. By optimizing the pretreatment process to remove impurities and heat-sensitive interfering substances, and employing a combination of gradient-pore-size ceramic membranes and ultrafiltration membranes, efficient separation and purification of proteins are achieved. Combined with vacuum low-temperature concentration and freeze-drying technology, the active components of whey protein are preserved to the maximum extent. This invention solves the problems of large protein activity loss, low purity, high energy consumption, and easy introduction of chemical contaminants in existing preparation methods.

The invention belongs to the technical field of protein powder raw material processing, and particularly relates to a compound protein powder processing device and method with a blood sugar reducing function, and the device comprises a cleaning tank body, a hydrophobic material guide box chamber, a sealed material mixing tank, a hollow material gathering rotating shaft, an upper-layer gel absorption assembly and a lower-layer cross-linked substance absorption assembly, the hollow material gathering rotating shaft is rotationally connected to the interior of the sealed material mixing tank, the upper-layer gel absorption assembly is movably connected to the outer side of the hollow material gathering rotating shaft, and the lower-layer cross-linked substance absorption assembly is fixedly connected to the bottom of the hollow material gathering rotating shaft; the upper-layer gel absorption assembly of the device automatically captures floating floccules such as a loose polysaccharide-protein network, the lower-layer cross-linked substance absorption assembly accurately adsorbs precipitates, centralized treatment is performed through the hollow material gathering rotating shaft, uneven distribution of traditional mixing is avoided, the embedded annular filter screen is additionally arranged in the middle of the hollow material gathering rotating shaft, and therefore the mixing efficiency is improved. Undispersed agglomerated particles are filtered to ensure uniform distribution of mulberry leaf polysaccharide and balsam pear saponin, so that in-situ phosphorylation of floccules and precipitates is enhanced.

The invention discloses a preparation method of an ingredient containing waste milk and the ingredient. The ingredient is prepared from the following raw materials in parts by weight: 900-1100 parts of waste milk, 8-12 parts of a compound microbial preparation and 25-45 parts of a culture medium auxiliary material, the compound microbial preparation is prepared from bacillus subtilis, bacillus licheniformis, lysozyme and protease, wherein the mass ratio of the bacillus subtilis is 32 to 38 percent, the mass ratio of the bacillus licheniformis is 32 to 38 percent, the mass ratio of the lysozyme is 12 to 18 percent, and the mass ratio of the protease is 12 to 18 percent; the culture medium auxiliary material consists of protein powder, brown sugar powder and amino acid, and the mass ratio of the protein powder to the brown sugar powder to the amino acid is 1: 20: 5. According to the invention, the waste milk is used as a main raw material, so that the resource utilization of wastes is realized, the environmental pollution is reduced, and the production cost of the feed is reduced.

Embodiments of the present disclosure generally relate to protein powder compositions and methods for preparing the same. In one or more embodiments, methods include coating a plurality of protein powder particles containing myoglobin with an aluminum oxide coating to form a plurality of coated particles during an atomic layer coating (ALC) process. The protein powder compositions have improved properties over the corresponding uncoated protein powder. The protein powder compositions have greater flowability, density, and a greater level of recoverability over the corresponding uncoated protein powder.

1. Name of the product in this design: Packaging Bag (Dual-Treating Quadruple Protein Powder). 2. Purpose of this design: for packaging. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color.

The invention provides a cow milk protein solution for baking and coloring and a preparation method thereof, and the cow milk protein solution is prepared from the following raw materials in parts by weight: 10-45 parts of raw cow milk, 1-10 parts of lipid substances, 5-15 parts of milk protein powder, 1-5 parts of reducing sugar, 1-4 parts of maltodextrin, 0.1-2 parts of an emulsifier and 0.01-2 parts of a stabilizer. The cow milk protein liquid provided by the invention can be stored at normal temperature, the shelf life can reach 6 months, the cow milk protein liquid can replace the existing vegetable protein liquid to be used for baking and coloring, the baking application coloring glossiness is close to that of egg liquid, industrial production is facilitated, the production cost is reduced, and the baking application coloring glossiness is remarkably superior to that of the vegetable protein liquid; compared with vegetable protein liquid, the cow milk protein liquid is better in quality and flavor, and meets the quality and taste requirements of consumers.