1325 results about "Proteins r" patented technology

The invention provides a process for preparing various nutritional ingredients from oats, and relates to the technical field of deep processing of oats. The process comprises the following steps: crushing and sieving oats to obtain oat bran; the method comprises the following steps: extracting oat bran through a supercritical extraction technology to obtain pretreated oat bran and an extract, and carrying out gradient membrane treatment and membrane ultrafiltration on the extract to obtain oat oil; extracting the pretreated oat bran through continuous sectional extraction equipment; after first-stage protein extraction, second-stage dextran extraction, third-stage immobilized enzymolysis and fourth-stage filler decoloration, the materials enter a system balance tank, and membrane separation and concentration are performed to obtain the oat beta-dextran. According to the invention, various nutrient substances such as oat beta-glucan, oat protein, oat oil and the like can be extracted at the same time, the defects in the prior art are overcome, the automation degree is high, and energy conservation and emission reduction are realized.

The invention provides compositions comprising a source of protein and a urolithin. The invention also provides uses and methods associated with, or making use of the compositions, such as a medicament, dietary supplement, functional food or medical food and in the treatment and / or prophylaxis of a muscle-related pathological condition. The invention also provides kits comprising urolithin and protein.

The invention relates to the technical field of formula foods for special medical purposes, and discloses a low-GI formula food suitable for diabetics and a preparation method thereof, the low-GI formula food comprises the following raw materials by weight: 4-6% of protein, 2-4% of fat, 10-15% of carbohydrate, 2.5-4.5% of dietary fiber, 0.3-0.5% of mineral, 0.3-0.5% of vitamin, 3-5% of food additive, and the balance purified water. The full-nutrition formula food for the diabetes mellitus with special medical application meets the metabolic characteristics and nutritional requirements of people suffering from the diabetes mellitus in China, and provides a more scientific nutrition intervention means for people suffering from the diabetes mellitus in China.

The invention relates to preparation of high-stability mascarpone cheese and application of the mascarpone cheese in baking, and belongs to the technical field of cheese preparation. The glutamine transaminase is combined with a citric acid-sodium citrate system, so that the excessive denaturation of protein is reduced, and the texture and flavor of the cheese are improved. Trehalose and xanthan gum are added for locking water and resisting freezing, and an antioxidant is combined for use, so that the freeze-thaw stability and oxidation resistance of the cheese are improved, the cheese is protected from texture change and oxidative damage in the freezing and unfreezing processes, and excellent texture and flavor can still be kept after multiple times of circulation. Arabic gum is modified through octenyl succinic anhydride, amphipathy is obtained, whey separation is prevented, whey loss is reduced, and the cheese taste is improved.

A first brine free of salt and phosphate for treating a food product by injection of the brine into the food product. The brine is formed from an emulsion consisting of water, saltless flavoring and protein. The protein is from the same type of food product as the food product being injected with the brine. A second brine especially for ham with the bine being similar to the first brine, but with a low sodium content of a maximum of 0.5% to 1.0% of the weight of the food product. A third brine for pork bellies without phosphate.

Provided herein is the use of an endopeptidase having a specificity for cleaving after Arg and / or Lys and a protein deamidase for obtaining a dairy alternative food product with improved foaming properties.

The invention relates to the field of food technology, and discloses a phosphorus-free frozen water-retaining agent for tilapia fillets, and a preparation method and application thereof. A phosphorus-free frozen water-retaining agent for tilapia fillets is composed of the following substances in mass fractions: 0.3-0.7% sorbitol, 0.1-0.5% sodium citrate, 0.5%-1.3% soy protein isolate, and the rest is distilled water. The preparation method of the phosphorus-free frozen water-retaining agent is to take sorbitol, sodium citrate, and soy protein isolate in a container respectively, add distilled water, stir and dissolve to obtain. The phosphorus-free frozen storage method of tilapia fillets is to take the tilapia fillets and soak them in the water-retaining agent solution for 0.5-1.5 hours, take them out and vacuum pack them, and then quickly put them into a -20°C environment for frozen storage. The phosphorus-free frozen water-retaining agent of the present invention can not only inhibit the denaturation of protein and fat of tilapia during frozen storage, maintain the stability of fish fillet protein, but also improve the texture characteristics of the fish fillets, and improve the antifreeze and water retention.

The invention provides a method for improving the quality of whole wheat bread, and belongs to the field of food processing. Transglutaminase is used for catalyzing cross-linking of casein and mucedin, a protein compound obtained after reaction can form a gluten network in the dough, the gluten network structure of the whole-wheat bread dough is improved, by means of the method, the specific volume of whole-wheat bread is increased, the texture is softer, and the sensory quality is improved. Meanwhile, the content of protein and calcium in the bread is increased, and the nutritional value of the whole-wheat bread is improved.

The invention discloses a food nutritional ingredient detection method, and relates to the technical field of food nutritional ingredient detection.The food nutritional ingredient detection method comprises the steps that time influence parameters of the degradation rate K, the biological value and the digestion rate under the food storage time T are obtained through a data collection module, and carbohydrates in the initial state of food are detected and analyzed through an analysis and detection module; the method comprises the following steps: calculating and evaluating the nutritional value of food in storage time T by using a calculation and evaluation module based on nutritional ingredient content parameters of protein and fat, time influence parameters and nutritional ingredient content parameters, and adjusting a food formula and storage conditions based on the nutritional value so as to improve the nutritional value of the food. According to the method, the time factor and the correlation coefficient are introduced, dynamic evaluation of the nutritional ingredient change of the food in the storage process is achieved, the evaluation accuracy is improved, a comprehensive evaluation system is established, the experimental process is simplified, and the model complexity is optimized.

Described herein, in certain embodiments, is a process for preparing a pet food, the process comprising: receiving a first ingredient from a protein source, a second ingredient from a vegetable source and a third ingredient from a dry and liquid source to add a fermentation component to the pet food; mixing the first ingredient, the second ingredient and the third ingredient; to create a mixture; fermenting the mixture to create a fermented mixture, wherein fermenting the mixture comprises combining the mixture with pediocins to abate growth of harmful bacteria; steaming the fermented mixture; pasteurizing the fermented mixture to create a pasteurized mixture; and processing the pasteurized mixture with a high pressure process to produce the pet food that has a shelf-stability at room temperature of greater than 40 days.

The invention provides a preparation method of a calcium emulsifying and embedding system with high bioaccessibility, which comprises the following steps: S1) heating and mixing biomacromolecules and an emulsifier in water to obtain a water phase; the biomacromolecules are protein colloids and / or polysaccharide colloids; the method comprises the following steps: heating and mixing a calcium source substance and anhydrous cream to obtain an oil-solid phase; and S2) mixing the oil-solid phase with a water phase, and emulsifying to obtain the calcium emulsifying and embedding system. Compared with the prior art, the preparation method has the advantages that the natural macromolecular protein and / or polysaccharide with high nutritional value is used as a carrier, the calcium source substance is embedded through a water-oil-solid three-phase emulsification technology, and the preparation method is simple, easy to operate, low in cost and environmentally friendly; in addition, a water-oil-solid three-phase homogenized emulsion is created, the problem that the dispersion stability of milk mineral salt in a liquid food matrix is poor is effectively solved, release of free calcium ions in the small intestine environment can be promoted, and the calcium bioaccessibility is remarkably improved.

The present disclosure relates to low density, high protein, grain-based ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The pieces include a grain flour in an amount of about 28% to about 55% by dry weight, about 28% to about 40% by dry weight protein, where at least a portion of the protein ingredients include a protein with a PDCAAS greater of at least 60%, such as pea protein, fava bean protein, or soybean protein, and about 10% to about 35% by dry weight low DE carbohydrate.

This invention discloses a method for preparing low-GI special dietary noodles, belonging to the field of special dietary food development. This invention screens negatively charged dietary polysaccharides and constructs a tightly packed quaternary network structure based on amylose, oleic acid, protein, and dietary polysaccharides. It prepares an amylose-oleic acid complex (complex 1) and a complex 1-protein ternary network (complex 2) stepwise, and then regulates the cooking process to form a complex 2-dietary polysaccharide quaternary network (complex). This invention significantly reduces the GI value of the noodles and improves their texture.

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.

The invention discloses a high-efficiency enzymatic fermentation soy sauce production process, and relates to the technical field of soy sauce production processes, the high-efficiency enzymatic fermentation soy sauce production process comprises the following process steps: S1, material preparation, S2, material steaming, S3, inoculation, S4, fermented grain preparation and fermentation, S5, squeezing, and S6, sterilization and filling. The high-temperature-resistant amylase is added in the material steaming process, starch on the surfaces of the wheat and soybean meal raw materials is preliminarily decomposed, the starchy raw material can be decomposed in advance, growth of the aspergillus oryzae raw material in starter propagation is facilitated, clinker can be prevented from caking and being sticky, and the looseness of the starter material is improved; papain is added in the starter propagation process, and protein in wheat and soybean meal raw materials is continuously decomposed by aspergillus oryzae protease in starter propagation, so that the protein raw materials are quickly decomposed in advance, the growth of the aspergillus oryzae raw materials in starter propagation is facilitated, and the fermentation period is shortened; the compound clarification enzyme is added during fermentation to decompose intermediate products such as phytic acid, cellulose and the like which cause a large amount of aggregation after the raw soy sauce is heated, the clarification speed is high after the soy sauce is sterilized, and the precipitation amount is reduced by 50%-70%.

The invention relates to the technical field of food, in particular to high-protein milk and a preparation method thereof.The preparation method comprises the steps that raw milk is sequentially subjected to milk purification, fat standardization, primary homogenization, pasteurization, concentration, secondary homogenization, protein maintenance, ultrahigh-temperature sterilization and sterile filling; the fat standardization comprises the step of adjusting the ratio of fat to protein in the raw milk to 1.11: 1-1.17: 1; the concentration comprises the step of concentrating the protein content of the pasteurized milk to 3.6 g / 100g or above. According to the invention, the proportion of fat and protein in the raw milk is adjusted in the purified milk separation process, so that the proportion is controlled within a specific range, and the problem of inconsistent product stability and taste of the high-protein milk can be effectively solved; by optimizing technological parameters such as primary homogenization, secondary homogenization and ultra-high-temperature sterilization, the use of food additives can be avoided, and meanwhile, the uniform taste of the product and the stable system can be effectively ensured.

The embodiment of the invention discloses a dietary nutrition balance matching generation method and system based on individualized difference requirements, electronic equipment and a storage medium, and relates to the technical field of clinical nutriology. Comprising the following steps: calculating the basal metabolic rate of a user by using a human basal metabolic rate formula according to the age, gender, weight and height of the user; calculating daily required total energy consumption of the user according to the basal metabolic rate and the daily activity state; preliminarily determining intake proportions of carbohydrates, proteins, fats, vitamins and minerals of the user according to national or international nutrition standards on the basis of daily required total energy consumption; the intake proportion is adjusted according to the health condition and the allergy history of the user, and the target intake proportion of carbohydrate, protein and fat is determined; and obtaining nutritional ingredient information of the food materials based on the target intake ratio, and generating an optimal dietary nutrition collocation combination by using a genetic algorithm. The method is suitable for hospital clinical nutrition departments and ward patient nutrition management scenes.

The invention belongs to the field of diet management, and particularly relates to a nutrition diet management system and method.The management system comprises a data storage module used for storing raw material library data, nutrition standard data of students of all ages and basic information data of schools. The nutrient distribution weight is re-planned according to the differentiated requirements of all age groups on key nutrients such as protein, calcium and vitamins. The method has the advantages that the defect that a traditional average distribution mode does not depend on age difference is overcome, the matching degree of nutrition distribution and standard intake of each age group is increased by 60% or above, calcium and high-quality protein supply is enhanced for adolescent students, and the health problems of slow growth, obesity and the like caused by nutrition imbalance are effectively solved. The method has the core advantages that nutrition support matched with the growth stages of students is provided for the students, healthy development of the bodies is guaranteed from a nutrition supply source, and the students are assisted to obtain the most suitable nutrition nourishment in different growth stages.

The invention discloses a preparation technology of chickpea plant-based milk, and relates to the technical field of food processing. Comprising the following steps of cooking, crushing, homogenizing, first-time enzymolysis, pH adjustment, second-time enzymolysis, enzyme deactivation, filtering, ingredient blending, high-speed shearing, homogenizing, sterilizing and canning. According to the chickpea plant-based milk with the low glycemic index prepared on the basis of the enzymolysis technology, the protein content reaches 1.86 + / -0.05 g / 100g, the protein utilization rate is increased by 38.4%, and the fat content is 0.85 + / -0.13 g / 100g; the content of dietary fibers is 1.51 + / -0.29 g / 100g; the eGI value is 57.27 + / -1.35; the average particle size of the chickpea plant milk is 124.49 microns; the absolute value of the Zeta potential is 55.67 + / -2.16 mV; 11 flavor substances contributing to sense organs are detected in the plant milk, the content of beany flavor substances such as hexanal is reduced, other flavor substances are enhanced, and the plant milk is endowed with mellow fragrance, light fruit fragrance and more distinct layering sense.

The invention discloses a critical energy-protein intake intelligent prediction system based on digital twinning, and relates to the technical field of digital twinning, and the critical energy-protein intake intelligent prediction system comprises a patient feature acquisition module, a twinning model updating module, a candidate scheme acquisition module, a nutrition support prediction module and a nutrition scheme recommendation module. The patient feature acquisition module is used for acquiring physiological features of a target patient to obtain target physiological features; the twinborn model updating module is used for updating the target digital twinborn model in real time according to the target physiological features; the candidate scheme acquisition module is used for acquiring a preset nutrition scheme; the nutrition support prediction module is used for inputting a preset nutrition scheme into the current target digital twinborn model to obtain a first patient prediction state; the nutrition scheme recommendation module is used for generating a recommended nutrition scheme according to the current physiological characteristics of the target patient, the preset nutrition scheme and the first patient prediction state so as to improve the adaptation degree of the metabolic state and the nutrition intake of the patient in each stage.

The invention discloses an oil tea cake protein-polysaccharide compound as well as an extraction method and application thereof, and belongs to the technical field of food processing. The extraction method comprises the following steps: (1) preparing an alcohol insoluble substance; (2) adding alcohol-insoluble substances into water, and carrying out ultrasonic dissolution to obtain oil-tea cake supernate; (3) adding absolute ethyl alcohol, standing and precipitating; and (4) dialyzing the precipitate, and freeze-drying. According to the method provided by the invention, the oil-tea cake protein can be more efficiently, greenly and moderately enriched, the polysaccharide is co-extracted, the oil-tea cake protein-polysaccharide compound is formed, and the compound has good stability when being used as an emulsifier to prepare an emulsion under neutral and alkaline conditions. The camellia seed meal protein extracted by the method is high-quality protein, can be used as a protein enhancer or a protein raw material to be applied to food processing, and has relatively high economic value.

The present invention relates to a nutrition bar comprising a protein and extraneous β-lactoglobulin. The invention further relates to a process for the preparation of such nutrition bar. The invention further relates to the use of a β-lactoglobulin to modulate the hardness, firmness and / or cohesiveness of a nutrition bar.

The invention aims to provide a method for improving nutritional quality of germinated brown rice through ultrasonic-assisted salt induction. Brown rice is a whole-grain product and is rich in nutritional ingredients such as starch, protein, dietary fibers, vitamins and mineral substances and active functional factors. The nutritional ingredients of the germinated brown rice change drastically, and the nutritional value of the brown rice is greatly improved. According to the method, brown rice is taken as a raw material, the brown rice is soaked in a CaCl2 salt solution under the assistance of ultrasound, the germination temperature and time are optimized, the concentration of the CaCl2 salt solution is taken as an influence factor, and the change rule of nutritional ingredients and functional factors of the brown rice in the germination process is researched. Results show that after ultrasonic-assisted salt induction treatment, the contents of vitamin B2 and vitamin B6 in the germinated brown rice are increased to 58.2 mu g / 100g and 0.438 mg / 100g, and the content of gamma-aminobutyric acid is increased to 42.6 mg / 100g (dry basis). The germination of the brown rice promotes the activation and release of hydrolases such as amylase, protease and phytase, and nutritional ingredients in the brown rice are migrated, degraded, accumulated and the like, so that the nutritional quality of the brown rice is remarkably improved.

The invention discloses a pet prescription wet food with a long-acting fresh-keeping function and a preparation method of the pet prescription wet food, and relates to the technical field of preparation of pet food. Comprising 40-60% of a meat raw material, 5-15% of dietary fibers, 0.5-2% of a vitamin premix, 0.3-1.5% of a mineral pre-coagulated material, 0.1-2% of a probiotic compound, 0.05-0.2% of a natural antioxidant, and the balance of water, hydrolyzed chicken, the natural antioxidant and a compound additive. According to the preparation method, a staged gradient sterilization process is combined with three-layer composite packaging and low-temperature plasma treatment, the unopened shelf life is prolonged to 24 months, which is far better than that of a traditional process, and the activity of thermosensitive components is guaranteed by adopting a nano-liposome embedding technology and sodium alginate-chitosan embedded probiotics, so that the preparation method is simple and convenient to operate. The protein digestibility is improved to 92% through low-molecular hydrolyzed protein, and the requirements of pets with kidney diseases are met.

The invention relates to the technical field of preparation of solid beverages, discloses a preparation method of a ketogenic solid beverage, and provides active high-protein cream powder, protein is modified through hydroxypropyl distarch sodium phosphate under the action of thermal induction and is covalently grafted with fructo-oligosaccharide, a structure with relatively high stability is formed after grafting, and the ketogenic solid beverage is prepared. And protein molecules are not easy to gather together. According to the present invention, the nutrition level of the product is further enriched, the absorption of the nutrition of each component by the human body is easily achieved, the malnutrition problem caused by the ketogenic diet is avoided, the unpleasant taste caused by the addition of fat and protein is avoided through the reasonable matching of the components, and the brewing property of the solid beverage is improved through the improvement of the active high-protein cream powder; the obtained ketogenic solid beverage has the characteristics of balanced nutrition, good flavor, stable property and easiness in storage.

The present application provides a kind of beverage with chickpea as plant protein source and a preparation method thereof.The protein in the prepared chickpea protein beverage is 100% or mainly derived from natural chickpea seeds.No stabilizer, thickening agent and sweetener is added in the product, and the above-mentioned purposes are achieved only by physical processing, enzyme hydrolysis and pH adjustment.The chickpea protein and starch components can be fully utilized, the fullness of the plant protein beverage is improved, and the chickpea protein beverage can still meet the commercial sterile requirements even under the condition of higher protein content.

To provide cooked rice for freeze-drying having excellent grain mouthfeel, grain separation, and fluffiness, as well as freeze-dried rice and freeze-dried processed food using the cooked rice.SOLUTION: Cooked rice for freeze-drying of the present invention is prepared by cooking 100 pts.mass of raw rice having an amylose content of 19.2 mass% or less and a protein content of 7.5 mass% or less (dry basis), followed by adjustment to 210 to 290 pts.mass through water-washing adjustment and draining steps. Freeze-dried rice or freeze-dried processed food of the present invention is prepared by freeze-drying the cooked rice for freeze-drying, or by adding a seasoning liquid thereto.SELECTED DRAWING: Figure 1

The invention relates to the technical field of health management, in particular to an intelligent diet intervention control method and system.The intelligent diet intervention control method comprises the following steps that heat, protein, sugar and sodium content data are extracted from a food database based on user health data and individual nutritional requirement parameters, difference values of multiple kinds of food under differential constraints are calculated respectively, and the difference values are calculated; deviation scores are formed through accumulation calculation, and a nutrition deviation score set is generated. According to the method, multi-level processing is carried out on food combination through step-by-step screening and dynamic optimization logic, key nutrition index deviation is extracted based on health data and individual demands, quantitative scoring is carried out, the degree of adaptation of food is determined, and diversity is ensured for deviation scoring, combination screening and variation processing steps. Meanwhile, a non-dominated relation is introduced to remove low-efficiency options, the quality of a recommendation scheme is improved, personalized sorting is performed in combination with user demand weights, food combinations are balanced among nutrition balance, health constraint and personalized demands, and the health management target is accurately met.

The invention discloses high-protein instant noodles and a preparation method thereof, the high-protein instant noodles comprise soybean protein isolate, and the content of the soybean protein isolate accounts for 5wt%-30wt% of the total mass of raw material powder. According to the high-protein instant noodles provided by the invention, the formula of the instant noodles is optimized, the soybean protein isolate which accounts for 5-30wt% of the total mass of the raw material powder is added, and the soybean protein isolate is modified, so that the soybean protein isolate is more suitable for being applied to the instant noodles, the protein content of the instant noodles is increased, and the instant noodles are better in mouth feel; the problems that existing instant noodles are limited in nutritional value, relatively low in protein content, prone to collapsing after being cooked and the like are solved.

The preparation method of the double-protein yoghourt comprises the following steps: fermenting mixed emulsion by adopting zymophyte; the main components of the mixed emulsion are plant-based milk and animal milk; the zymophyte comprises Weissella fusiformis and yoghurt zymophyte. The obtained double-protein yoghurt contains animal-derived and plant-derived proteins at the same time, animal and plant protein complementation is achieved, dietary fibers lacked in the animal-derived yoghurt are provided, and more comprehensive nutrition is provided for the human body. The obtained double-protein yoghurt can still show stable texture without adding a stabilizer, has no layering phenomenon, is good in coagulability, does not separate out whey in a storage period, and is a healthy food which is free of additives and rich in nutrition; the obtained double-protein yogurt is free of bad flavors such as fishy smell, high in sensory score and good in commercial prospect.