38 results about "PROTEIN S HEERLEN" patented technology

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.

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.

This utility model discloses a transport packaging for protein powder, including an inner frame. The inner frame has a stepped groove, a first stepped groove, a second stepped groove, a third stepped groove, a fourth stepped groove, and a fifth stepped groove fixed inside. The first stepped groove has a first plate snapped onto it; the second stepped groove has a second plate snapped onto it; the third stepped groove has a third plate snapped onto it; the fourth stepped groove has a fourth plate snapped onto it; and the fifth stepped groove has a fifth plate snapped onto it. Multiple first protein powder cans are placed on the first plate; the second plate snaps onto the middle portion of each first protein powder can; multiple second protein powder cans are placed on the third plate; the fourth plate snaps onto the middle portion of each second protein powder can; and the fifth plate covers the top of each second protein powder can. The inner frame also includes two strip-shaped blocks that abut against the outer surfaces of the second and first protein powder cans.

1. Name of the product in this design: Packaging Barrel (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.

This invention relates to the field of food technology, and in particular to a protein powder that promotes bowel movements. To address the problems of some protein powders with added dietary fiber, such as poor compatibility between dietary fiber and protein, poor solubility, rough texture, and insignificant bowel improvement effects, ultimately leading to constipation, this invention comprises whey protein powder, casein powder, inulin, fructooligosaccharides, psyllium husk powder, soybean lecithin, and β-mannanase. This protein powder offers dual benefits of protein supplementation and intestinal health regulation. It efficiently supplements the protein needed by the human body, improves protein absorption and utilization, and is suitable for individuals with lactose intolerance and weak intestinal function. Simultaneously, through the synergistic effect of prebiotics, dietary fiber, and enzymes, it gently improves constipation symptoms, regulates intestinal flora balance, enhances intestinal peristalsis, and fundamentally protects intestinal health.

This invention discloses a thermally induced gel, its preparation method, and its application, belonging to the field of food colloids. It solves the problem that walnut meal protein obtained by existing methods cannot be used in food systems. Preparation method: Walnut meal is ground into powder, petroleum ether is added and stirred, and residual petroleum ether is removed by filtration to obtain defatted walnut meal powder; choline chloride and glycerol are mixed to form a transparent and homogeneous solution, obtaining DES solvent; defatted walnut meal powder is mixed with DES solvent, heated in a water bath and stirred, ethanol is added to the supernatant, the precipitate is refrigerated and dried to obtain DES-extracted walnut protein powder; the walnut protein powder is dispersed in water with a pH of 2.0 or 11.0; the resulting hydrated solution is heated in a water bath; and cooled to room temperature in an ice-water bath. This invention uses a DES solvent system to extract walnut meal protein under mild conditions, resulting in high protein purity, effective protection of the protein's native conformation, and gels exhibiting typical solid-state rheological characteristics with controllable mechanical strength.

The present application relates to the technical field of resource recycling, and particularly relates to a kind of biological environment-friendly wastewater protein and its persistent fresh-keeping extraction method.The method is aimed at the problems of high protein content in fish processing wastewater, difficult separation and easy spoilage of recovered products, and proposes a comprehensive process integrating physical strengthening, composite flocculation and biological stabilization, which realizes efficient enrichment and separation of proteins in wastewater without relying on strong chemical conditions.The obtained protein powder has good solubility, structural stability and storage preservation.The process is simple to operate, low in energy consumption and environmentally friendly, and can realize the resource utilization of fish processing wastewater, providing a new technical approach for biological protein extraction and environmental protection treatment.

This invention provides a water supply system for an automatic protein powder beverage vending machine, including a first distribution valve with two inlet and one outlet ports. One inlet port of the first distribution valve is connected to a filter, which is connected to an inlet pipe. The other inlet port of the first distribution valve is connected to a first water pump, which is connected to a first suction pipe for inserting bottled water. The outlet port of the first distribution valve is connected to a first multi-way valve, with two ports of the first multi-way valve connected to a hot water device and a cold water device via water pipes, respectively. This invention can supply hot and cold water as needed to meet the different flavor requirements of protein powder beverages. The first multi-way valve can also distribute water through multiple pipelines to meet the water needs of other devices within the automatic protein powder beverage vending machine.

This invention provides a method for preparing a carbon dioxide-filled cheese beverage, comprising the following steps: S1) mixing raw cheese, lipid products, protein powder, sugars, resistant dextrin, stabilizers, emulsifiers, emulsifying salts, and water to obtain a mixture; S2) sterilizing the mixture, adding an acidity regulator, then homogenizing, cooling, and finally filling with carbon dioxide to obtain a carbon dioxide-filled cheese beverage. Compared with existing technologies, this invention uses a specific formula to adjust the viscosity of the beverage, ensuring product stability even after carbon dioxide filling. Furthermore, the carbon dioxide filling provides a refreshing and palatable taste, making it a novel form of cheese beverage.

The utility model discloses a kind of conveying systems of protein powder material, including drying tower, dust removal equipment, first communicating piece and driving part, first communicating piece is connected between drying tower and dust removal equipment, the first inclined plane of inside middle part of first communicating piece and the second inclined plane extending towards dust removal equipment, driving part is communicated with dust removal equipment arrangement, gas of driving mixture material sequentially passes through drying tower, first communicating piece and dust removal equipment, effectively guide the flow direction of material, prevent material accumulation and blockage in pipeline, first inclined plane and second inclined plane can guide material backflow to drying tower or smoothly enter dust removal equipment, to avoid material accumulation on pipeline ascending section or right-angle elbow pipe, avoid material accumulation caused by airflow turbulence, effectively solve the problem of material blockage, reduce system resistance, avoid equipment to appear safety hazard due to weight increase, also reduced material waste, reduced power consumption, improved production efficiency and economic benefits.

The application discloses a leydig's egg yolk phospholipid peptide with blood lipid-lowering and memory improving functions, and a preparation method and application thereof, and belongs to the technical field of bioactive peptide preparation. The preparation of the leydig's egg yolk phospholipid peptide with blood lipid-lowering and memory improving functions specifically comprises the following steps: mixing defatted leydig's powder and egg yolk phospholipid protein powder, adding the mixture into an enzymolysis tank, stirring uniformly, then adding bacillus subtilis protease and transglutaminase for enzymolysis, inactivating the enzyme, concentrating, and performing vacuum low-temperature spray drying to obtain the leydig's egg yolk phospholipid peptide product; the product has good dispersion stability, the raw materials are safe and non-toxic, a 'peptide-phospholipid' composite structure is constructed, activity reservation and synergistic effect are realized, and the problems of poor stability and single efficacy of leydig's peptide are solved; the product can be used for preparing functional food with blood lipid-lowering and / or memory improving functions, and is suitable for people with hyperlipidemia accompanied by cognitive function decline.

The application discloses high-digestibility yeast protein and a preparation method and application thereof. First, ordinary yeast protein powder is prepared into a yeast protein dispersion, then the protein structure and aggregation state are regulated by two-stage ultrasonic treatment under temperature control, and then glutaminase and beta-glucanase are sequentially added for enzymatic modification, thereby obtaining high-digestibility yeast protein. By the modification strategy of two-stage ultrasonic pretreatment and sequential double-enzyme treatment, the comprehensive regulation of the aggregation state, molecular conformation and polysaccharide barrier effect of the yeast protein is realized, and the overall method has good technical effect and application value. The method combines physical modification and enzymatic modification, disperses, depolymerizes and restructures the protein by two-stage ultrasonic treatment, and then adjusts the protein conformation and polysaccharide barrier by glutaminase and beta-glucanase respectively.

This utility model discloses a mixing device for preventing caking of soy protein isolate powder, relating to the field of soy protein isolate production technology. It addresses the problem of difficulty in crushing caking powder, which easily leads to powder clumping and affects mixing efficiency. The device includes a mixing tank, with a crushing cylinder fixedly connected to the top of its inner surface. The crushing cylinder has a crushing mechanism inside its cavity, a mixing mechanism at its bottom, and a pulverizing mechanism on its surface. This utility model, through the use of a horizontal plate, a rotating motor, a rotating rod, and a mixing plate, can stir and mix soy protein isolate powder, improving its subsequent use. The drive motor, rotating shaft, spiral pusher plate, and crushing blades can crush the powder and push the crushed powder for convenient feeding. This method treats the powder before mixing, preventing clumping and improving subsequent mixing efficiency.

The utility model discloses a kind of adjustable conveying devices for protein powder finished product packaging, belong to protein powder technical field, aiming at the problem that manual direct protein powder filling bottle is placed on conveying belt and leads to its non-uniform interval on conveying belt, including workbench, the utility model is placed in the top of placing groove by setting intermittent feeding mechanism, and the protein powder filling bottle to be conveyed is placed in order, and jar is limited to snap groove, servo motor is driven first rotating shaft rotation is opened, so that driving guide pulley is intermittently pushed to driven disc, so that push material disc is intermittently rotated, and the protein powder filling bottle is pushed to conveying belt, since servo motor rotation rate is invariable, so the interval time of multiple protein powder filling bottles entering conveying belt top is consistent, since the entering time of protein powder filling bottle is uniform, the accuracy of subsequent packing code spraying etc. Link can be guaranteed, equipment can handle each filling bottle according to plan, avoid the packaging quality problem caused by time inconsistency.

1. The name of the design product: beverage brewing automatic vending machine. 2. The use of the design product: for automatic brewing and vending of protein powder, milkshake, coffee, fruit shake and other beverages. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view 1.

1. The name of the design product: protein powder box. 2. The use of the design product: for containing protein powder. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: front view.

1. Name of the product in this design: Packaging Box (Dual-Ingredient 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.

1. The name of the design product: packaging barrel (Notterland whey protein powder). 2. The use of the design product: for packaging. 3. The design points of the design product: in the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: design 1 front view. 5. The design for which protection is sought contains color. 6. Design 1 is designated as the basic design.

This invention discloses a granulation method for improving the flowability of milk protein powder. The granulation method includes the following steps: fluidizing the milk protein powder, adding a binder solution during the fluidization process, and obtaining granulated milk protein powder after fluidization; wherein the binder solution contains at least one of sugars and lecithin. The method of this invention, by using a specific type of binder solution to fluidize the milk protein powder, increases the particle size of the powder and makes the powder shape closer to a sphere with a more regular surface; furthermore, the sprayed binder improves the affinity between the powder particles and the solvent, thus not only improving the flowability of the powder but also promoting its dispersion and dissolution in the solvent. Moreover, both sugars and lecithin are suitable for infant formula, which is beneficial for improving the processing and performance of powdered milk protein raw materials.

This utility model provides an automatic protein powder beverage vending machine, including a body with a human-machine interface screen and a dispensing port. The machine body contains a water supply system, a hot water device, a cold water device, a yogurt storage device, and a centralized liquid distribution port. The hot water device, cold water device, and yogurt storage device are connected to the centralized liquid distribution port via pipes. The hot water device and cold water device are both connected to the water supply system. A cup dispenser is located on one side of the centralized liquid distribution port. The machine body also includes a protein powder supply device, comprising multiple protein powder cartridges arranged side-by-side, with their outlets aligned at the same height as the outlet of the centralized liquid distribution port. A stirring device is located on one side of the protein powder supply device. This utility model can prepare various flavors of protein powder beverages as needed, and allows users to select the preparation base to meet the purchasing needs of different individuals.

The application provides a soybean protein isolate chopping process real-time monitoring method, comprising the following steps: in the chopping feeding stage, the initial moisture content of the soybean protein isolate powder is directly collected through a moisture probe, and the particle size distribution and the feeding amount of the current batch of protein powder are recorded to evaluate the surface wetting degree of the protein particles; according to the initial moisture content and the torque reading when the rotor starts, the matching degree of the surface wetting degree of the protein particles and the cutter head starting load is analyzed, the surface skin degree formed during the storage of the protein powder is evaluated, and the skin thickness grade is obtained; the skin thickness grade is compared with a preset grade comparison table, the monitoring time and the torque collection interval of the chopping hydration under the grade are obtained, and the hydration monitoring window of the current batch is determined; in the hydration monitoring window, the chopping rotor torque change and the slurry temperature rise amplitude are continuously collected, and the increase or decline of the slurry viscosity in the protein particle swelling process is identified.

The application discloses a method for preparing salt and heat double-resistant soybean protein powder by using salt-containing preheating combined with micro-jet circulation treatment, and the method comprises the following steps: dispersing soybean protein powder in a phosphate buffer solution, preheating treatment after adding sodium chloride, and then micro-jet treatment; performing modification through circulation "preheating-micro-jet" combined treatment; and finally obtaining salt and heat double-resistant soybean protein powder through freeze drying. In the preheating stage, the method introduces sodium chloride, regulates the electrostatic interaction and hydration between protein molecules, reshapes the protein unfolding path, and promotes the cross-linking and recombination of the protein into controllable intermediate aggregates. Then, the protein is further broken and rearranged through the shearing, impact and cavity effect of high-pressure micro-jet, and the controllable aggregation and dynamic reconstruction are realized through multiple circulation, so that uniform and dense protein particles are finally formed. The soybean protein obtained by the method can still maintain good fluidity after being heated under high-protein concentration and high-salt conditions, and is suitable for salt-containing high-protein beverages and other related fields.

This utility model discloses a protein powder pasteurization machine, belonging to the field of pasteurization machines. It includes a pasteurization tank with a top cover at the upper end, on which a feeding pipe is installed. A speed reduction frame is fixed to the top cover, and a motor is mounted on the speed reduction frame. A cavity is created in the pasteurization tank to work with the stirring structure on the rotating shaft. During the rotation of the crossbar, diagonal bar, scraper, and spiral stirring blades, the connecting shaft drives the spiral stirring blades to rotate at an accelerated speed due to the action of the transmission component. While the material inside the pasteurization tank is being stirred as a whole, localized stirring can also be performed, improving the uniformity of the stirring and allowing sterilization to be completed in a shorter time. An elastic lifting component is used, which rotates the wave ring during the rotation of the connecting shaft. Combined with the support rod and spring, this allows the connecting shaft to perform periodic lifting movements, which in turn drive the spiral stirring blades to lift and lower, further improving the stirring effect.

1. Name of the product in this design: Packaging Kit (Bird's Nest Peptide Protein Powder). 2. Purpose of this design: for packaging. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design points: 3D model of Kit 1. 5. The key design points of the top view of Kit 1 have been shown in other views, so the top view of Kit 1 is omitted; Component 2 of Kit 2 is a flat product, so its left view, right view, top view, bottom view and rear view are omitted. 6. Other situations requiring explanation: This design product is a kit product, including kit 1, kit 2 component 1, kit 2 component 2 and kit 3. Kit 1 is the outer packaging bag, kit 2 component 1 is the inner packaging box, kit 2 component 2 is the sealing sticker, and kit 3 is the inner packaging can.

1. The name of the design product: packing bottle (protein powder packing bottle). 2. The use of the design product: used for packing bottle. 3. The design points of the design product: in shape. 4. The picture or photo that can best show the design points: perspective view 1.

This invention discloses a peanut protein powder packaging and palletizing equipment for warehousing, relating to the field of aisle palletizing machine technology. The equipment includes multiple sets of shelves, ground rails, an aisle palletizer (including columns and a lifting frame), and multiple sets of partitions rotatably mounted in a stacked manner inside the lifting frame, telescopic plates at both ends of the partitions, and a limiting mechanism and a transmission mechanism connected to the partitions. When the upper partition rotates from an inclined position to a horizontal position, it passively drives the limiting mechanism to eject the next set of partitions, while simultaneously extending the telescopic plates via the transmission mechanism. The lifting frame has folding grooves for partition rotation, guide rollers at the top of the partitions, conveyor belts at the bottom of the lifting frame and on the surface of the partitions, and a lifting platform at the bottom of the lifting frame. This equipment can achieve automatic receiving, layered storage, and precise conveying of packaging boxes. The telescopic plates provide protection against falling off, improving palletizing efficiency and stability, and is suitable for the peanut protein powder packaging and storage needs of intelligent warehouses.

This application relates to the field of food processing technology, and in particular to a corn protein, its preparation method, and its application. The preparation method includes a first-stage enzymatic hydrolysis of the corn protein using high-temperature α-amylase; the first-stage hydrolysis meets the following conditions: the hydrolysis temperature is 93℃~97℃. The corn protein prepared by the method of this application can improve the unpleasant flavor of plant-based meat, reducing the beany taste. Adding a small amount of this corn protein powder to plant-based meat can reduce the beany taste without over-processing the meat.

The application discloses a preparation method and application of concentrated whey protein powder with high protein content, and belongs to the technical field of dairy products; the method comprises the following steps: centrifuging raw cow milk after ultrasonic treatment in an intermittent mode, collecting filtrate, carrying out curd treatment at a specific temperature, then carrying out ultrafiltration on the whey, and collecting, concentrating and drying the retentate; the method can effectively improve the protein content of the concentrated whey protein powder and effectively improve the solubility of the concentrated whey protein powder in water.