1023 results about "Proteins r" patented technology

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 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.

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 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 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 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 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.

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 present invention provides a beef jerky-type natural cheese and a preparation method thereof. The preparation method provided by the present invention comprises the following processes: a) raw material standardization; b) sterilization, fermentation, and curdling; c) breaking the curd and draining the whey; d) stacking and pressing into shape; e) scalding treatment and cooling. By adopting the above process and controlling some operation steps and conditions, specifically, introducing membrane-filtered casein into the raw materials for standardization treatment, controlling the size of the broken curd cutting blocks, the conditions of pressing into shape, and the conditions of scalding treatment, through multi-faceted cooperation, the prepared natural cheese not only has a high protein content and high nutritional value, but also endows the cheese with the meaty texture of beef jerky, and the shelf life is significantly extended.

The invention provides a method for simulating traditional mayonnaise through pure fruits and vegetables, and relates to the technical field of processing of novel nutritional plant-based condiments. The chickpea milk and the soybean milk are utilized to form a double-soybean lactation system, starch, protein, pectin and the like in the pure fruit and vegetable paste are used for replacing natural fat to simulate traditional mayonnaise, compared with the traditional mayonnaise, the fat content is remarkably reduced, no remarkable difference exists in appearance, and texture characteristics such as viscosity and chewiness are improved to some extent; rheological characteristic parameters such as shear stress and elastic modulus are increased, the system network structure is enhanced, and the emulsion stability is enhanced; the pure fruit and vegetable paste is used as a fat substitute, so that the fat can be remarkably reduced, the protein, dietary fiber and ash content are remarkably improved, and the nutritional value of the product is improved; the pure fruit and vegetable fat-reducing vegetarian diet sauce prepared by the method disclosed by the invention meets the current consumption demands of consumers on nutrition, health and nature, and has a good market prospect.

The invention belongs to the technical field of special food preparation, and particularly relates to resistant dextrin high-protein full-nutrient formula powder and a preparation method thereof. According to the resistant dextrin high-protein full-nutrition formula powder disclosed by the invention, the resistant dextrin is used as a main raw material, the soybean protein isolate, the whey protein concentrate and the calcium caseinate are matched to serve as a high-protein source, and the konjac glucomannan and the xanthan gum are compounded for use so as to increase satiety; the prepared resistant dextrin high-protein full-nutrition formula powder not only has relatively high energy, but also has relatively strong satiety after being eaten, and is suitable for people who lose weight to eat.

The present application discloses a production preparation method for a kind of sausage applied to the field of sausage processing. By means of settings such as a low-temperature blender, when mixing meat stuffing and seasonings, etc., the refrigerator can be started to cool the mixing tank, avoiding the situation that the meat stuffing is slightly deteriorated during the mixing process due to too high ambient temperature. At the same time, cooling the meat stuffing can prevent the temperature of the meat stuffing from continuously rising due to the stirring of the mixing rod, prevent the protein from undergoing thermal denaturation and affecting water absorption, and the taste of the prepared stuffing becomes old. This not only ensures the quality of the meat stuffing, but also improves the taste of the meat stuffing. Also, through the settings of devices such as cleaning particles, the impurities on the surface of the mixing rod and the inner wall of the mixing tank can be rubbed off. Compared with the traditional cleaning method, it saves the inconvenience brought during cleaning. At the same time, the surface of the cleaning particles can deform, and can adsorb and repel impurities in the corresponding environment, enabling it to transfer impurities better.

The invention discloses ice cream and a preparation method thereof. The ice cream comprises water, white granulated sugar, protein powder, skim milk powder, vegetable oil and single cream. By mixing and matching the protein powder with the white granulated sugar, the skimmed milk powder, the vegetable oil, the single cream and the like, in the ice cream preparation process, denaturation of protein is reduced, so that the viscosity of feed liquid for preparing the ice cream is not too high, the feed liquid has relatively good fluidity and good feed liquid uniformity, and the protein content in the ice cream is stable; production system blockage caused by feed liquid is avoided, and industrial production is facilitated.

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.

The invention discloses a sports nutrition solid food for supplementing protein and a preparation method, and belongs to the technical field of foods.The sports nutrition solid food is prepared from, by weight, 31-60 parts of compound amino acid powder, 10-15 parts of isomaltitol, 1-6 parts of taurine, 1-5 parts of Chinese yam peptide, 5 parts of glycine, 5 parts of gamma-aminobutyric acid, 5 parts of L-lysine hydrochloride and 1 part of yeast protein powder. The formula comprises the following components in parts by weight: 1-3 parts of whey protein powder, 1-2 parts of hydroxymethyl propyl cellulose, 0.1-1 part of yeast extract, 0.1-1 part of yeast beta-glucan, 2-6 parts of bovine colostrum powder, 0.5 part of stevioside, 0.1 part of zinc glycinate, 0.1 part of ferrous lactate, 0.5 part of essence and 2-3 parts of magnesium stearate. The compound amino acid powder, the Chinese yam peptide, the glycine, the L-lysine hydrochloride, the yeast protein powder, the whey protein powder, the yeast extract and the bovine colostrum powder are compounded, so that protein consumed by a human body after exercise can be comprehensively supplemented.

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.