446 results about "Proteins r" patented technology

The invention provides infant rapid brewing rice flour based on enzymolysis and superfine water grinding and a preparation method thereof, and belongs to the technical field of food processing. Rice is subjected to raw material differential temperature pretreatment and multi-stage hydration pulping, and a stable three-dimensional microscopic network structure with starch particles as filler and soluble protein and colloid as a continuous phase is constructed; then, food-grade lactic acid bacteria pre-fermentation is combined with sequential action of various enzymes, and starch and protein are subjected to mild directional hydrolysis under the condition of simulating dynamic pH of gastrointestinal tract digestion, so that the nutritional and digestible infant healthy rice flour is prepared, and the problems that the rice flour is easy to agglomerate, non-uniform in dispersion and low in nutritional value during brewing are solved. The digestion and absorption efficiency of macromolecular nutrient components such as starch and protein is relatively low, and the nutrition and flavor of the product mainly depend on exogenous addition, so that the naturalness and functionality are insufficient. The rice flour disclosed by the invention has excellent reconstituability and nutrient absorption rate, and is suitable for being used as a healthy nutritional complementary food for infants of 6-36 months.

Disclosed is a process for manufacturing a concentrate for making a premix for a frozen confection, wherein the concentrate is in the form of granules. The process comprises the steps of: (a) forming an oil-in-water emulsion wherein the fat droplets in the emulsion have an average particle size (D3,2) of less than 1 micron, the emulsion comprising fat in an amount of at least 65% by weight of the emulsion; (b) providing powder comprising saccharides, non-saccharide sweetener and / or protein; (c) combining, in a granulation step, the powder and the emulsion to form a mixture with a moisture content of less than 10% by weight of the mixture, wherein the emulsion binds the powder into granules; and (d) recovering the granules from step (c).

The invention discloses a method for improving freeze-thaw stability of low-salt minced shrimps, and belongs to the field of food processing. The method for improving the freeze-thaw stability of the low-salt minced shrimps comprises the following steps: carrying out air chopping and salt chopping on shrimp meat to obtain minced shrimps; and then adding sodium alginate into the minced shrimps. According to the method, the freezing point of the low-salt minced prawn is remarkably reduced, the damage of ice crystal minced prawn protein is effectively prevented, and the oxidation of the protein in the freezing and thawing cycle process is delayed. In addition, the formed more stable three-dimensional network structure also delays the reduction of the water binding capacity of the minced shrimp gel; the method not only meets the requirements of consumers for healthy low-salt foods, but also solves the problem of easy quality deterioration of the traditional low-salt minced shrimps in frozen storage, and provides a new idea for the development of frozen minced products.

The invention relates to the technical field of beverages, and particularly discloses a high-protein beverage containing psicose and a preparation method of the high-protein beverage. The high-protein beverage containing psicose is prepared from the following raw materials in percentage by mass: 13 to 17 percent of supplementary protein, 4 to 5 percent of an emulsifier, 3.10 to 3.14 percent of a flavoring agent, 0.02 to 0.06 percent of a thickening agent, 0.005 to 0.015 percent of a stabilizer, 0.008 to 0.01 percent of a coloring agent, 0.04 to 0.08 percent of an enzyme preparation and the balance of water, the flavoring agent is prepared from D-psicose, erythritol, sucralose and stevioside. The D-psicose in the flavoring agent is extremely low in calorie, does not cause increase of blood sugar and insulin, and has a unique taste, and the erythritol, the sucralose and the stevioside are matched, so that the taste of sucrose is reduced on the premise of low calorie, and the problem of bitter taste of a sugar substitute beverage is solved, so that the flavor of the protein beverage is improved.

The invention discloses a pretreatment method for improving water-retaining property and tenderness of low-temperature slowly-cooked chicken, and relates to the technical field of food processing.The pretreatment method comprises the steps that a chicken raw material is prepared, and unfreezing, surface drying and finishing treatment are conducted; the method comprises the following steps: soaking chicken in a pre-cooled weak acid solution to preliminarily relax a protein structure; transferring the chicken into a pre-cooled weak alkaline solution, promoting protein to be fully hydrated, and establishing an electrostatic repulsion network; immersing chicken in a precooled polysaccharide solution, and permeating to form a thermostable hydrophilic protective layer; and draining the chicken, performing vacuum packaging, and performing low-temperature slow cooking with precise temperature control. According to the method, the low-temperature slowly-cooked chicken can keep a stable hydration structure in the cooking process through a method for regulating protein and constructing an interface protection layer in stages, so that the water-retaining property, tenderness and flavor fusion degree of a finished product are improved.

The invention relates to the technical field of aquaculture feed, and provides a compound feed additive for improving fish sugar utilization rate and promoting growth, the compound feed additive comprises the following raw materials by weight: 0.1-0.14 part of chromium picolinate, 1.5-2.5 parts of vitamin C, 20-40 parts of amylase, 20-40 parts of protease, 10-20 parts of dimethyl-beta-propiothetin, 2-4 parts of bile acid, and 18-22 parts of a carrier. The compound feed additive provided by the invention has the beneficial effects that the blood sugar is regulated, and the sugar metabolism capability of fish bodies is improved; due to the use of the compound feed additive, energy supply caused by protein decomposition is reduced, so that the growth performance of the fishes and the utilization rate of the feed are improved; the low-temperature stress resistance of the fishes is improved, and the breeding negative influence caused by temperature change is reduced; the protein loss is reduced; the feed cost is reduced; and the culture benefit is improved.

The invention relates to a feed additive for producing high-nutrition low-cholesterol eggs. The feed additive comprises natural grains, microalgae and a microalgae extract, and is prepared from the following raw materials in percentage by weight: 20-70% of corn, 5-10% of wheat bran, 5-10% of soybean meal, 5-20% of spirulina powder, 5-20% of chlorella powder and 5-20% of haematococcus pluvialis. The feed additive is added into laying fowl feed according to the proportion of 1-2wt%, the feed additive and the laying fowl feed are uniformly mixed and then fed, low-cholesterol poultry eggs rich in protein, algae source carotenoid, calcium, magnesium, zinc, iron and other nutritional ingredients can be stably obtained after the laying fowl feed is fed for 2 weeks, compared with common poultry eggs, the cholesterol content can be reduced by 26%, and the poultry eggs are fine and smooth in taste, free of fishy smell and good in taste. The nutrition and quality of poultry eggs are remarkably improved, and economic benefits are improved.

The present invention relates to the use of a protein deamidase for obtaining a seed-based dairy alternative beverage with improved stability.

The present invention relates to a method for extracting proteins, starch and fibres from buckwheat, more particularly from buckwheat grains or buckwheat flour.

A probiotic and prebiotic-embedded synbiotic system for targeted delivery and colonization of functions, comprising a probiotic core; an inner layer of protein-polysaccharide / oligosaccharide complex wrapped around the probiotic surface, which acts as both an adhesion promoter, promoting the attachment of probiotics to the intestinal epithelial cells, and as a prebiotic, promoting the growth of probiotics upon release; and an outer layer of a natural emulsifying system on the synbiotic complex, which minimizes water infiltration, thereby effectively embedding and protecting the probiotics. The present synbiotic system is suitable for production in powder form using freeze-drying technology, and is suitable as a dietary supplement or for addition to any food in dry powder form. The system has the ability to bioconvert soy isoflavones and release bioactive phenolic acids from grains to promote body health.

The invention relates to a process for dephosphorylation of skim milk, ultra-filtered milk (UF milk) or micellar casein isolate (MCI) comprising (i) acidification of a skim milk, UF milk or MCI preferably not lower than pH 6.0, preferably between 6.0 and 6.7, (ii) cooling the acidified skim milk, UF milk or MCI to the temperature between 0° C. and 15° C., (iii) adding gluconate and / or maleate to the cooled skim milk, UF milk or MCI and, (iv) washing the skim milk, UF milk or MCI, to remove phosphorus, thus dephosphorylating the skim milk, UF milk or MCI, preferably to an extent that the total phosphorous content of the skim milk, UF milk or MCI is reduced with at least 20%, preferably 20-40%, more preferably 30-40% compared to the material provided to step (i). The invention also relates to dephosphorylated MPC, MPI or MCI obtainable by the process of the invention, and to a liquid heat-sterilized enteral nutritional composition comprising 2.0-3.0 kcal / ml wherein 16-35 en % is provided by protein, the combination of caloric content and relative protein caloric content selected such that there is 10-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein in the composition, wherein the protein comprises micellar casein (MC), whey protein (WP) and optionally caseinate (CAS), wherein there is at least 70 wt % MC and less than 15 wt % WP, based on total protein content, and wherein the composition has a total amount of phosphorous less than 192 mg / 100 ml and / or 30-80 mg / 100 kcal, preferably at least 30-80 mg / 100 kcal, most preferably less than 192 mg / 100 ml and 30-80 mg / 100 kcal.

The objective of the present invention is to provide a method for manufacturing powdered cultured meat that can increase cell differentiation efficiency and protein content with economic feasibility, and to provide powdered cultured meat with high physicochemical stability and transportability, as well as a food composition containing the same. The powdered cultured meat has a flavor similar to real meat and, as a high-protein food, has excellent utility in various food compositions or processed foods.

The invention discloses a preparation method of pure plant-based fat-reducing pattern-mounting single cream, which is characterized in that plant protein is modified through a double-enzyme synergistic effect of protein endonuclease and protein-glutaminase, and the plastic range of plant oil in a refrigeration environment is regulated and controlled by controlling the ratio of saturated fatty acid to unsaturated fatty acid; the special vegetable protein and the plastic grease are formed. The two components are core ingredients for preparing the pure plant-based single cream, the fat content can be controlled within 15%, the fat content is reduced by 20% compared with that of traditional single cream, and meanwhile the product still has excellent whipping performance and pattern mounting forming capacity. According to the product obtained by the method, fat reduction of high-fat food is realized, the original processing performance of the high-fat food is maintained, and the urgent demand of the market on healthy and functional single cream products can be met.

The invention belongs to the technical field of walnut, cerasus humilis and shiny-leaved yellowhorn oil formula food, and provides a nervonic acid-rich brain-strengthening vegetable protein beverage and a preparation method thereof. The beverage is prepared from the following raw materials based on the total volume of 500mL: 20-35g of walnut kernel powder, 10-15g of cerasus humilis kernel powder, 90-150mL of nervous acid soybean milk, 30-40g of white sugar and the balance of water, adding water to prepare soybean milk, separating part of soybean oil, adding shiny-leaved yellowhorn oil, and stirring for enzymolysis to obtain nervonic acid soybean milk; and mixing with the walnut kernels and the cerasus humilis kernel powder, grinding into thick liquid, blending, homogenizing, filling, sealing and sterilizing to obtain a final product. The product phospholipid is rich in nervonic acid and has the characteristics of protein and other brain-strengthening components beneficial to human bodies, and the beverage is unique in taste and flavor, fine and smooth in taste, small in initial investment, simple in equipment, easy to produce on a large scale, free of pollution to the environment and has market competitiveness in the field of vegetable protein beverages.

The invention provides a preparation method of silphium perfoliatum beef cattle breeding feed, and relates to the field of beef cattle feed. The silphium perfoliatum beef cattle breeding feed mainly consists of the following raw materials in parts by weight: 40-60 parts of silphium perfoliatum dry powder; 20 to 40 parts of crop straw powder; 5 to 15 parts of an energy supplement; 1-5 parts of a mineral premix; 0.1 to 1 part of a vitamin premix; the protein content of the silphium perfoliatum dry powder is not lower than 24%, and the crude fiber content of the silphium perfoliatum dry powder is not higher than 18%. The feed is prepared by taking silphium perfoliatum planted without chemical fertilizers and pesticides as a core, performing pretreatment of kneading, drying and crushing, matching straw fine powder in proportion, adding energy supplements, mineral substances and the like for compounding, stirring and granulating. Application shows that the feed is balanced in nutrition, can improve the daily average weight gain of beef cattle, reduce the morbidity, optimize the beef quality and reduce the breeding cost, and is suitable for large-scale beef cattle breeding.

According to the method for making the walnut meal noodles, the protein content of the noodles is increased by adding the walnut meal, meanwhile, the problem of processing performance degradation is solved by utilizing the synergistic effect of curdlan, edible salt and water, the nutritional ingredients in the walnut meal are reserved through a low-temperature drying technology, and balance of nutrition and quality is achieved. According to the method, the nutritional quality of the noodles can be remarkably improved, the protein content of the prepared walnut meal noodles reaches 13.34%, the high-protein dietary standard (larger than or equal to 13%) is met, the cooking loss rate is smaller than or equal to 7.5%, the elasticity is larger than or equal to 0.95 mm, the cost can be reduced, walnut meal waste recycling is achieved, the technology compatibility is high, and the practical popularization value is achieved.

The invention discloses protein soft sweets based on an olive pomace extract as well as a preparation method and application of the protein soft sweets. The protein soft sweets mainly consist of the following components in parts by mass: 10-50 parts of the olive pomace extract, 10-80 parts of collagen, 10-40 parts of gelatin, 1-20 parts of inulin, 1-10 parts of glucose syrup, 1-5 parts of malic acid and 1-5 parts of sodium citrate. The protein soft sweets based on the olive pomace extract have olive flavor, are amber, are crystal clear, glossy and rich in olive flavor before being sprayed with powdered sugar, and are moderate in viscosity, not sticky to teeth and good in elasticity and resilience after being sprayed with powdered sugar; the olive pomace extract prepared by the preparation method disclosed by the invention also has relatively high oxidation resistance, shows very high scavenging ability in the aspects of DPPH free radical scavenging ability and ABTS < + > free radical scavenging ability, has the free radical scavenging ability of the olive pomace extract, is beneficial to preventing oxidative damage and maintaining health, and can be used as an antioxidant functional food.

The invention discloses a synbiotics-like feed prepared from vegetable waste polymerized vegetable cakes and a method, and relates to the field of agricultural circular economy, cellulose in vegetable waste cell walls is effectively decomposed under mild conditions through a specific catalytic decomposition enzyme combination, and part of cellulose is converted into carbon dioxide and water, so that the utilization rate of the cellulose is improved. By combining physical heat energy conduction, liquid in cell vesicles is heated to generate micro air pressure to break through residual cell walls, so that recessive water in cells is successfully converted into surface dominant water, the energy consumption in the dehydration process is greatly reduced, and the loss of dry basis substances in the resource utilization process is effectively reduced; the vegetable cake product obtained through final polymerization is rich in various nutrient substances such as crude fibers and / or dietary fibers, proteins, vitamin C and carbohydrates, the recycling rate of the vegetable waste is larger than or equal to 95%, the recycling efficiency and the additional value are remarkably improved, meanwhile, the difficulty of subsequent harmless treatment is reduced from the source, and the economic input and the treatment cost are reduced.

To provide a mayonnaise-like food having good flavor and body taste without containing egg.SOLUTION: The present invention is a mayonnaise-like food containing a material derived from seeds, the material having a protein content of 15 to 95 mass% and an oil and fat content of less than 45 mass%. The amount of oil and fat in the material derived from seeds is preferably 2.0 pts. mass or less based on 1 pt. mass of the protein content in the material derived from seeds. As used herein, the term "seeds" refers to edible fruits and seeds that are enclosed in a hard skin or shell, other than beans and grains. Peanuts belong to the family Leguminosae in plant taxonomy, but are treated as seeds because of their high oil content.SELECTED DRAWING: None

The invention belongs to the field of natural products, and discloses a preparation method of Chinese mesona herb insoluble dietary fibers with high bound phenol content. The Chinese mesona herb insoluble dietary fiber is extracted through a degreasing-composite enzymolysis-gradient washing technology, fat, starch, protein and soluble impurities are efficiently removed, meanwhile, a fiber skeleton is completely reserved, damage of high temperature or strong acid and alkali to bound phenol and fiber is avoided, the extraction rate is larger than or equal to 57%, and the method is suitable for industrial production. The method has the remarkable advantages of being easy and convenient to operate, mild in condition, environmentally friendly and the like, and an efficient and feasible technical path is provided for industrial large-scale production of the mesona chinensis insoluble dietary fibers. The prepared Chinese mesona herb insoluble dietary fiber has excellent water-holding capacity, expansion degree and glucose regulation capacity, and bound phenol connected with the dietary fiber has the effects of resisting oxidation and inhibiting alpha-amylase activity. The effect of reducing blood sugar can be achieved through multiple mechanisms such as water absorption expansion, glucose adsorption, glucose dialysis rate delay, oxidation resistance and alpha-amylase activity inhibition.

The present invention is directed to compositions and methods relating to kibble for a companion animal, the kibble comprising protein, carbohydrate, fat, and a plasticizer, wherein the plasticizer comprises hydrolyzed malted barley.

The utility model discloses a dairy product production system, and relates to the technical field of dairy product production, the dairy product production system comprises a first production pipeline, a second production pipeline, a third production pipeline, a fourth production pipeline, a fourth production pipeline, a fifth production pipeline and a sixth production pipeline, the separated lactose is stored in a third production pipeline, water in the second production pipeline selectively flows into a fourth production pipeline, lactose in the third production pipeline selectively flows into the fourth production pipeline, and the fourth production pipeline is used for performing enzymolysis and enzyme deactivation on a mixed solution of lactose and water; protein separated from the first production pipeline is stored in the fifth production pipeline, protein in the fifth production pipeline flows into the mixed production pipeline, and mixed liquid in the fourth production pipeline flows into the mixed production pipeline. Therefore, the Maillard reaction of the dairy product can be effectively avoided, the lactose content can be regulated and controlled to change the sweetness of the dairy product, and the product quality can be constant.

This invention provides a method for easily producing a starch-containing solid composition for cooking that is less prone to cracking even after prolonged storage at room temperature, using general-purpose equipment, while also improving the powdery texture during consumption. [Solution] A manufacturing method comprising the steps of (i) to (iii). (i) A step of preparing a composition that satisfies predetermined conditions with respect to the content of dietary fiber, starch, and protein, specific surface area per unit volume after ultrasonic treatment, degree of gelatinization of starch, starch granule structure, and molecular weight logarithm. (ii) A step of mixing the composition with water at 40°C or higher so that the dry weight moisture content exceeds 30% by mass. (iii) A step of transporting the composition by extruder under conditions that satisfy (8) to (10). (8) The temperature of the composition in the extruder is 55°C or higher. (9) The specific mechanical energy (SME) value of the extruder is less than 300 kJ / kg, and / or the ratio of the length of the flight section to the total length of the screw is 90% or higher. (10) The pressure in the extruder is 1.5 MPa or higher.

The invention provides a double-protein-containing enteral total nutrient composition, a suspension and a preparation method thereof, and belongs to the technical field of nutritious foods. The invention relates to a double-protein enteral total nutrient composition, which is prepared from the following components in parts by mass: 2 to 5 parts of protein, 1.9 to 4.4 parts of fat, 7 to 26 parts of carbohydrate, 0.01 to 0.2 part of compound vitamin, 0.07 to 0.3 part of compound mineral substance, 0.01 to 0.1 part of essence and 0.01 to 1 part of compound stabilizer. Vegetable protein (soybean protein isolate) and animal protein (sodium caseinate) are adopted according to a certain scientific ratio, the problem that emulsion protein micelles are unstable due to thermal polymerization of the vegetable protein in a mixed liquid system is effectively solved, no full-nutrient liquid product added with the vegetable protein exists in the market at present, the market blank is filled, and the market prospect is wide. The problems of incomplete nutrition, uniformity of double proteins, heating stability and storage stability caused by a single protein source are effectively solved.

The invention belongs to the technical field of food processing, particularly relates to a tall milk skin solid dairy product and a preparation method thereof, and aims to introduce an octenyl succinic acid tamarind polysaccharide ester and ferulic acid chitosan whey protein conjugate aiming at the problems that a traditional milk skin product is low in structural strength and easy to oxidize and deteriorate. The preparation method comprises the following key steps: premixing the two compounds with raw milk according to a specific ratio, heating, adding fried tall milk, staged temperature control standing, cooling and the like to finally obtain the finished product. In the two modified compounds, the former is prepared through an esterification reaction of polysaccharide and anhydride, and the latter is prepared through an enzymatic grafting and protein conjugation reaction. Through the synergistic effect of the components, the mechanical strength and lifting completeness of the milk skin layer can be remarkably enhanced, fat oxidation is effectively inhibited, the shelf life is prolonged, and the fusion degree of taste and flavor is improved. The method is reliable in process, and the obtained product has both traditional flavor and stable quality of modern food, and has good application prospects.

To provide yolk sauce having moderately high viscosity and strong yolk feeling, and capable of imparting complicated taste peculiar to raw egg on rice when mixed with cooked rice.SOLUTION: The yolk sauce according to the present invention contains yolk and albumen, and has a sodium content of less than 0.3 wt%, an egg-derived protein content of 14 to 16 wt%, an egg-derived lipid content of 24 to 28 wt%, and a glycine content of 0.1 to 1.5 wt%, and has a viscosity of 50 to 300Pa·s after freezing and thawing.SELECTED DRAWING: Figure 1

The invention discloses a liquid milk refrigerated transportation device, and relates to the technical field of milk transportation equipment, the liquid milk refrigerated transportation device comprises a bottom plate, a milk storage tank, a refrigeration mechanism and a stirring mechanism, the milk storage tank is fixedly arranged at the top of the bottom plate, the refrigeration mechanism is used for reducing the temperature in the milk storage tank, the milk storage tank comprises a tank cover and a tank body, and the stirring mechanism comprises a milk pressing plate and a driving assembly; the milk pressing plate is arranged in the tank body in a sliding mode, the side edge of the milk pressing plate abuts against the inner side of the tank body, a plurality of flow guide grooves are formed in the milk pressing plate, a flow guide plate is fixedly arranged in each flow guide groove, and the driving assembly is used for driving the milk pressing plate to slide in the tank body in a reciprocating mode. Rotary friction of traditional stirring blades is replaced by reciprocating sliding of the milk pressing plate, the fat globule structure in milk can be effectively protected, and milk layering or rough taste is prevented. Meanwhile, the linear sliding stirring mode greatly reduces damage to protein, nutritional value loss and flavor change caused by protein denaturation are avoided, and the pasteurized milk transportation device is particularly suitable for transportation of pasteurized milk sensitive to quality.

The invention relates to an inner rotor (4) for generating protein breakdown in meat and for conveying the meat in a product flow direction (R), wherein the inner rotor (4) has a shaft end (11) that comes into contact with the meat and has a circumference (U) that expands at least partially in the product flow direction (R).

The invention discloses a preparation method of sunflower seed protein good in taste and easy to digest, and belongs to the technical field of food processing. According to the method, sunflower protein powder extracted from sunflower seed cakes is used as a raw material and is modified through a composite process of superfine grinding and screening and enzymatic deamidation, firstly, the sunflower protein powder is subjected to superfine grinding and screening, deamidation treatment is carried out through protein glutamine enzymolysis, a solid sample is prepared through freeze-drying or spray-drying after deamidation, and the sunflower protein powder is used as a raw material. Finally, a sunflower protein product with remarkably improved suspension stability, solubility and in-vitro digestibility is obtained. And good solubility and suspension stability bring a smooth and fine taste. The method is clear in technological parameters and controllable in operation, the problems that sunflower protein is prone to aggregation and poor in functional characteristic are effectively solved, the excellent digestibility is more suitable for infants, old people, patients or people with weak digestion functions, the application range of the sunflower protein in the food industry is widened, and the method has high industrialization value.