767 results about "Proteins r" patented technology

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.

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 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.

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 an anti-hardening protein bar suitable for cold conditions and a preparation method thereof, and belongs to the technical field of food processing. In order to solve the problems of texture hardening and mouthfeel deterioration caused by aggregation and crosslinking of protein molecules in the existing protein bar under a cold condition, the invention provides a method for organically combining specific plant proteins (soybean protein, quinoa protein, winter rapeseed protein and pea protein) rich in antifreeze peptide with antifreeze polysaccharide; the protein bar which can effectively resist hardening and keep good texture and nutritional characteristics in a cold environment is prepared through the processes of extrusion puffing, precise mixing, forming and the like, so that the application of the product in the fields of exercise and fitness, outdoor exploration, emergency storage and the like is expanded, and the market competitiveness of the protein bar is enhanced.

The present invention discloses crisp dried meat slices and a preparation method thereof, and relates to the technical field of dried meat slice production and processing, and the crisp dried meat slices comprise the following raw materials in parts by weight: 75-85 parts of lean pork, 10-15 parts of pig spine fat, 4-7 parts of solid auxiliary materials, 5-8 parts of liquid auxiliary materials, 5-8 parts of red yeast rice water and 10-16 parts of crushed almond kernels. The pork spine fat and the lean pork are jointly used as raw materials, the pork spine fat can stabilize the shape of the dried meat slice and stimulate the fragrance and flavor of the product on the basis of improving the oil wettability and crispness of the dried meat slice, and the pork spine fat is rich in fat, protein, various trace elements and vitamins and further has the multiple effects of moistening the lung to arrest cough, moistening the skin, beautifying the face and the like. The egg liquid is used as a main component of a liquid auxiliary material and replaces part of water to be mixed and stirred, so that the adhesion of the dried meat slice can be improved, the nutritional value of the dried meat slice can be improved, the crispness of the dried meat slice is enhanced, and the flavor is enriched.

The invention relates to technical development and application of new special medical food on the basis of a new food raw material framework, and belongs to the technical field of special medical purpose formula food (FSMP). According to the series of foods, new food raw materials (euglena, haematococcus pluvialis and ampelopsis grossedentata leaves) are taken as cores, medicinal and edible components (lotus leaves, haws and mulberry leaves) and marine active substances (fucoidan polysaccharides and chitin) are combined, functional factors are extracted through a prehydrolysis SBE technology and a biological enzymolysis technology, and the bioavailability is improved by adopting a nano-carrier technology. The product comprises a total nutrient base material (20-30% of protein and 15-25% of dietary fiber), functional components (10-15% of a new food raw material extract and 8-12% of a traditional Chinese medicine extract) and a metabolism regulator (conjugated linoleic acid and L-carnitine). Clinical tests show that after an obese patient takes 400 kcal of the replacement meal every day, the weight of the obese patient is reduced by 10.2 kg on average (4.8 kg of a control group) 12 weeks later, and the body fat rate is reduced by 16.3%. The product supports line iteration (such as powder, tablets and liquid food) through modular formula design, and fills the application blank of new food raw materials in special medical food.

The invention belongs to the technical field of beer brewing, and particularly relates to five-grain highland barley beer and a preparation method thereof. In order to overcome the defects that highland barley beer is single in flavor, turbid in wine body and high in wort viscosity, 70-75% of barley malt flour, 7.5-10% of highland barley flour and 17.5-20% of five-grain flour are used as beer raw materials, highland barley and five grains are gelatinized and then mixed with barley malt for protein resting, saccharification and dextrinization, and wort is obtained; and finally, filtering the wort, spraying grains, forming mixed wort by the grain spraying water and the filtered wort, boiling, cooling, adding yeast for fermentation, and preparing the five-grain highland barley beer after the fermentation is completed. Compared with highland barley beer without five grains, the five-grain highland barley beer is more harmonious in flavor and mouth feel and better in soaking holding property and mouth feel, has the malt fragrance and the hops fragrance, also has unique flower and fruit fragrance, is relatively low in fusel oil content, and is not easy to drink when people drink the five-grain highland barley beer.

The invention discloses instant high-protein food formed by compounding and extruding soybean protein and cereals and a preparation process of the instant high-protein food, and relates to the field of instant food, the instant high-protein food is prepared by adopting soybean protein powder, cereal powder and water as raw materials and performing extrusion puffing, and the raw materials comprise, by weight, 30-60 parts of soybean protein powder, 20-30 parts of cereal powder and 20-30 parts of water. 40 to 70 parts of cereal powder; the cereal flour is selected from at least one of oat flour, quinoa flour, coarse rice flour and whole wheat flour; the water accounts for 15-35% of the total dry weight of the raw materials; wherein the protein content (dry basis) is greater than or equal to 30%; the puffing density is 0.3-0.5 g / cm < 3 >; according to the invention, the raw materials are accurately selected, the high-quality vegetable protein is adopted, the cereal powder is reasonably matched, and the characteristic that the content of beta-glucan in the oat powder is not less than 4% is utilized, so that a continuous gel network structure is formed in the extrusion process; and the inhibition effect of a compact network formed by a vegetable protein molecular chain during extrusion expansion on gelatinization expansion of cereal starch is effectively relieved.

To provide: a food or beverage that contains a compound represented by structural formula (1) but can suppress the sourness of the compound; a sourness suppressant for the compound represented by structural formula (1) in a food or beverage; and a method for suppressing the sourness of the compound represented by structural formula (1) in a food or beverage.SOLUTION: A food or beverage contains a compound represented by structural formula (1), and a protein, where the content of the compound represented by structural formula (1) in the food or beverage is 0.001-0.05% (w / w or w / v), and the content of the protein in the food or beverage is 0.08-30% (w / w or w / v).SELECTED DRAWING: None

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.

To provide a beverage or food in a sealed container which comprises protein hydrolysate, caffeine, and polyphenols and exhibit high long-term preservation stability, and a method for producing the beverage or food in a sealed container.SOLUTION: A beverage or food in a sealed container comprising: a sealed container; and a beverage or food housed in the sealed container, the beverage or food containing caffeine and polyphenols, wherein the beverage or food comprises a protein hydrolysate, and wherein the dissolved oxygen content of the beverage or food at 10°C is 4.0 mg / L or less. The volume of the beverage or food exceeds 99.9 vol.% relative to the volume of the sealed container.SELECTED DRAWING: Figure 1

The invention discloses filling and cooling equipment for protein beverage production, and relates to the field of protein beverage production.The filling and cooling equipment comprises a base and a conveying frame, a plurality of sets of filling heads are arranged at the bottom of a charging barrel in a surrounding mode, a containing disc is arranged at the top of an electric sliding disc in a sliding mode, and the conveying frame and the charging barrel rotate synchronously; clamping plates are symmetrically arranged on the top of the containing disc in a sliding mode, a special-shaped sliding groove is formed in the position, located on one side of the cap screwing assembly, of the conveying frame, and a guide column matched with the special-shaped sliding groove is arranged at the bottom of the containing disc. The charging barrel is matched with the conveying frame to synchronously rotate, filling work is carried out while conveying is carried out, under the action of a special-shaped sliding groove, at the moment, a fixed gear slides down along with a guide column, the fixed gear drives a containing disc on the top to rotate, and when cooling water is sprayed out through a cooling assembly, the cooling effect is good. Therefore, the sterile container is in full contact with cooling water for cooling, and large temperature difference in the sterile container is effectively reduced.

The preparation method comprises the following steps: pretreating raw materials such as pig front leg meat and fat, stirring and mixing the pretreated raw materials with remaining auxiliary materials, a non-phosphorus water-retaining agent and an anti-freezing protective agent, and finally performing ultrasonic pickling, forming treatment and freezing storage, thereby obtaining the high-flavor-quality Sizhixia meatballs. The anti-freezing protective agent particles are adopted, so that generation of harmful substances in the frying process can be inhibited, and oxidation of protein and fat in the freezing storage process can also be inhibited; free water in the Sizhixia meatballs can be converted into bound water, the damage degree of frozen storage to protein is reduced, the sensory quality of the Sizhixia meatballs is improved, flavor substances in the Sizhixia meatballs can be adsorbed, the situation that the flavor quality of the Sizhixia meatballs is affected due to great loss of the flavor substances is avoided, and a research basis is provided for quality control of the Sizhixia meatballs; the industrial production process is promoted.

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 candy filling. The candy filling comprises plant protein concentrate or hydrolysate and micronized whey protein. This allows the preparation of plant-based high protein nutritional bars with pleasant texture and taste.

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 present invention relates to a low fat milk cream product wherein the product is an emulsion having: (a) between 1% and 5% by weight, preferably between 2% and 4% by weight of milk protein; (b) between 5% and 20% by weight, preferably between 10% and 18% by weight of fat; (c) between 0.002 wt% and 0.3 wt% of a mineral salt, such as between 0.03 wt% and 0.3 wt% of sodium chloride and / or between 0.002 wt% and 0.02 wt% of calcium chloride; (d) optionally between 0.1% and 3% by weight of a food additive, preferably a hydrophilic colloid, and (e) between 70% and 90% by weight of water; wherein the milk protein is contributed by (i) skimmed milk powder or milk protein concentrate or micellar casein.

The present application relates to a kind of compositions containing potato extract and with extended satiety and its preparation method and application, and the composition includes the following weight parts of raw materials: plant extract 30-40 parts, protein component 10-20 parts, dietary fiber component 30-40 parts and auxiliary materials 5-10 parts;Wherein, the plant extract includes potato extract, white kidney bean extract, tea flower extract and lotus leaf extract, the protein component is at least one in pea protein, soybean protein and oat protein, the dietary fiber component is the combination of inulin, resistant dextrin, psyllium husk powder, apple fiber powder and citrus fiber powder.The composition of the present application has significant advantages in controlling body weight and managing satiety, and realizes the weight loss effect of "reducing heat absorption, extending satiety and promoting metabolism" in multiple dimensions, forms sustainable metabolic health support long-term value, and can be used for preparing weight loss body shaping functional food.

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 present disclosure relates to compositions, nutraceutical compositions, and dietary supplements that improve gut health, enhance energy, improve focus and energy, reduce cravings, improve stress management, improve overall health, promote healthy aging, replenish nutrients, support immune health, promote healthy skin, promote hair and nail growth, and enhance recovery after physical activity. The compositions comprise one or more of each of seaweeds, enzymes, and protein; two or more of each of adaptogens, botanicals, extracts, fibers, microalgae, micronutrients, minerals, vitamins, and whole fruit or vegetable powders; and three or more probiotics.

The invention provides a food containing viable lactic acid bacteria, and aims to solve the problems of acidity increase and viable count reduction in the preservation process of foods with low lactic acid bacteria nutrient source (non-fat milk solid content and protein) content, such as lactic acid bacteria beverages and dairy product lactic acid bacteria beverages. The food contains a milk component and viable lactic acid bacteria, has a non-fat milk solid content of less than 8.0% by weight, a protein content of less than 2.7% by weight, and a pH of 4.6 or less, and contains an emulsifier and a water activity lowering agent.