115 results about "Soy protein" patented technology

The invention discloses piggy creep feed containing composite flavone. The piggy creep feed is prepared from the following raw materials in parts by weight: 13 to 20 parts of expanded corn, 10 to 25 parts of corn, 6 to 13 parts of broken rice, 8 to 12 parts of flour, 8 to 15 parts of whey mist, 3 to 8 parts of soy protein concentrate, 5 to 10 parts of extruded soybean, 0.7 to 3 parts of soya-bean oil, 7 to 12 parts of 46.5-percent bean pulp, 2 to 5 parts of fish meal, 2 to 5 parts of plasma protein powder, 0.3 to 0.7 part of mountain flour, 0.5 to 1.0 part of calcium hydrophosphate, 0.05 to 0.5 part of lysine, 0.05 to 0.3 part of threonine, 0.1 to 0.3 part of sodium chloride, 0.1 to 0.8 part of compound flavone premix compounds, 0.15 to 0.3 part of zinc oxide, 0.03 to 0.06 part of calcium propionate, 0.02 to 0.04 part of ethoxyquin and 1.0 part of suckling pig premix compounds. The invention also discloses a preparation method. The intestinal tract health and the production performance of weaned pigs can be improved.

The invention belongs to the technical field of aquaculture feed processing, and particularly relates to a processing technology of a sea cucumber intermediate culture feed. The sea cucumber intermediate breeding feed comprises fish meal, soybean protein isolate, seaweed meal, fermented soybean meal, multivitamins, a multivitamin premix and mineral salt. The processing technology comprises the following steps: firstly carrying out crushing pretreatment on the raw materials, then mixing the crushed raw materials, carrying out hardening and tempering, then carrying out twin-screw extrusion puffing to form carrier particles, carrying out low-temperature drying, then carrying out high-pressure atomization spraying technology to load the fish oil phospholipid complex, carrying out three-stage variable-temperature drying treatment, and finally carrying out cooling screening. The sea cucumber intermediate breeding feed processed by the method can be used for breeding in a transition stage from young sea cucumbers to young sea cucumbers, the survival rate of the young sea cucumbers in the breeding process is increased, and the sea cucumber intermediate breeding feed has the advantages of high nutrient retention rate and slow dissolution loss characteristic; in addition, the invention has the advantage of improving the order of micropores in the particles and the compactness of the surface layer so as to improve the physical stability of the sea cucumber intermediate culture feed.

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 invention discloses a special oil nutrition composition rich in flaxseed polysaccharide and compound protein and a preparation method and application thereof, and belongs to the technical field of functional foods.The nutrition composition is prepared from wall materials and core materials, and the wall materials comprise, by mass, 1-20% of flaxseed polysaccharide, 1-20% of compound protein, 1-20% of compound protein and the balance of water. The core material comprises the following materials in percentage by weight: 45%-55% of vegetable oil, 0.2%-2% of an emulsifier and 0.01%-0.2% of a fat-soluble antioxidant, and the core material comprises the following materials in percentage by weight: 1%-15% of whey protein powder, 1%-15% of soybean protein isolate, 15%-45% of a micromolecular filler and 0.05%-0.2% of a water-soluble antioxidant. The preparation method comprises the following steps: preparing a mixed material from the core material mixture and the wall material mixture; the nutritional composition disclosed by the invention has the advantages that the synergistic embedding effect of the nutritional composition is remarkable, the oxidation stability is excellent, the nutrition synergistic interaction is realized, and the processing applicability is high.

This invention discloses a method for preparing prebiotic-containing minced meat canned food, belonging to the field of canned food preparation technology, including the following steps: removing large pieces of fascia and fat from the hind leg meat, and then cutting it into chunks; adding Mixture No. 1 and fructooligosaccharide syrup to the pork hind leg meat and tumbling it with a positive and negative pressure tumbler, then marinating it; cutting the thick layer of skinless pork belly into small pieces, adding salt and mixing evenly, then marinating it; removing the skin from the chicken breast and mincing it; first, pouring the marinated skinless pork belly and skinless chicken breast into a chopping pot and chopping at high speed until the meat particles are the size of rice grains, then adding the hind leg meat and chopping and stirring, then adding soy protein, Mixture No. 2, ice water and corn starch, stirring evenly at low speed, chopping and stirring, then removing from the pot; then mixing in a vacuum mixer; filling, sealing, sterilizing, heat preservation, packaging and warehousing, and the product is obtained. This invention provides canned minced meat that can regulate the ratio of intestinal flora, improve the intestinal environment, and is a good choice for people who like sweets but also want to lose weight; it can also help with calcium absorption and reduce the formation of tooth decay.

The application relates to a preparation method of a high-performance soy protein emulsion film, which comprises the following steps: carrying out fiberization denaturation on soy protein by adopting an acetic acid-water binary solution, so that the hydrophobic performance, film forming capacity and environmental interference resistance of the soy protein can be remarkably improved; and further starting from the protein self-assembly fiberization principle and the protein film forming theory, the protein molecules are self-assembled and fiberized in the water solution, so that a soy protein-based biological film with certain mechanical strength and flexibility is constructed, and the problems of poor mechanical performance and high solubility of the current protein-based biological film are effectively solved.

This invention provides a broad-spectrum antibacterial natural active ingredient nanoemulsion, its preparation method, and its application, relating to the field of food preservation technology. The preparation method of the broad-spectrum antibacterial natural active ingredient nanoemulsion provided by this invention includes the following steps: mixing soy protein isolate and citrate buffer to obtain an aqueous phase solution; mixing thymol, eugenol, ginger essential oil, spearmint oil, and soybean oil to obtain an oil phase solution; mixing the aqueous and oil phase solutions and performing shearing treatment to obtain a crude emulsion; and subjecting the crude emulsion to ultrasonic disruption to obtain the broad-spectrum antibacterial natural active ingredient nanoemulsion. This invention can improve the stability and water solubility of active ingredients such as eugenol, thymol, carvone, limonene, and α-soybeanene, improve their antibacterial properties, and effectively extend the shelf life of refrigerated prepared meat products.

The invention discloses a water-resistant and oil-resistant paper-based coating, a preparation method and a water-resistant and oil-resistant paper product, and belongs to the technical field of paper-based packaging materials. Hydrophobic modification is achieved through the esterification reaction of stearic acid and the chemi-mechanical pulp CNF, meanwhile, high-pressure homogenization treatment is combined, it is ensured that the hydrophobic chemi-mechanical pulp CNF is evenly dispersed, and the hydrophilic problem of the CNF is fundamentally solved; meanwhile, the prepared oil-proof agent takes soy isolate protein as a substrate, sodium-based montmorillonite is matched to form a synergistic oil-proof system, and a hydrophobic chemithermomechanical pulp CNF dispersion liquid and an oil-proof agent dispersion liquid are used for constructing a coating on the surface of a paper base, so that the coating has excellent water resistance and oil resistance at the same time. The coating prepared by the invention has good compatibility with a paper-based material, and subsequent paper can be degraded along with the paper-based material after being discarded, so that the problem of white pollution caused by a polyethylene spraying film is thoroughly abandoned; the chemical-mechanical pulp CNF raw material has the green property of being degradable and renewable, so that the green, environment-friendly, safe and sustainable coating system is realized.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method and application of araboxylan-enhanced drawing protein. The arabinoxylan is adopted to enhance the vegetable proteins including the soybean protein concentrate, the chickpea protein and the vital gluten, and after the vegetable proteins are treated by a twin-screw extruder at the temperature of 140-180 DEG C, the texturization performance of the prepared texturized protein is remarkably improved, and meanwhile, the chewiness, the elasticity, the hardness and the like of the texturized protein are improved; the prepared wiredrawing protein is more suitable for replacing meat products such as vegetarian meat, plant-based sausages and hamburger cakes, the requirements of the market for high-texture and high-nutrition plant protein products are met, and innovative development of the plant-based food industry is powerfully promoted.

The present invention relates to a process for the production of microencapsulated natural preservatives and antioxidants, including extracts of walnut leaves and epicarp, the preservatives obtained and their use for preserving fat-containing foods. The natural preservative, in particular water-alcohol walnut epicarp and / or walnut leaf extract, is microencapsulated with a water-soluble polymer (HSP), such as maltodextrin or synanthrin, and wherein the microparticle comprises a channeling agent, which is a fat-soluble polymer (LSP), such as soy isolate protein or CAPSUs. These microparticles provide a controlled release action of the antioxidant and preservative extracts such that their action occurs over time.

This invention pertains to microbial fermentation, specifically a method for preparing a fermentation broth containing β-1,3 / α-1,3-glucan. The method involves inoculating *Rhizobium spp.* into a sterilized fermentation medium containing carbon sources, nitrogen sources, and essential nutrients, followed by aerated fermentation. The carbon source in the fermentation medium is sucrose, and the nitrogen source is soy protein isolate. The aeration rate is controlled in stages, and nitrogen sources and hydrogen peroxide are supplemented during fermentation. This invention solves the problem of low fermentation yield in existing technologies, offering advantages such as high fermentation broth viscosity, a fermentation yield of 25 g / L to 30 g / L, and good water solubility of the prepared product.

To provide a masking agent for off-flavors and off-odors derived from soy protein that can reduce off-flavors and off-odors derived from soy protein, a method for masking off-flavors and off-odors derived from soy protein, and a method for producing soy protein processed foods. [Solution] A masking agent for off-flavors and off-odors derived from soy protein, which contains yeast extract and fermented flavor liquid.

The invention relates to the technical field of hot dry noodle production, in particular to a hot dry noodle cooking preparation process and production equipment thereof. The composite material comprises an inner core supporting layer, a middle transition layer and a surface adsorption layer, in the hot dry noodle cooking preparation process and the production equipment thereof, the inner core layer increases the lasting supporting force and chewiness of noodles by virtue of a compact three-dimensional network formed by the high gluten flour and the wheat protein isolate; the middle layer effectively links the inner and outer structures through elastic crosslinking of plain flour and soybean protein isolate, and interlayer separation is avoided; the surface layer utilizes a porous adsorption system constructed by low-gluten flour and modified starch, so that the permeation uniformity of grease is improved; according to the structure, the noodles form uniform tenderness in the cooking process, the phenomenon that local hardness is not uniform is reduced, the adsorption path of grease on the surface layer is optimized through interaction of specific components of all the layers, the contradiction between the greasy outer layer and the dry inner layer is effectively relieved, and the overall texture stability and eating experience of the product are improved.

A method for preparing a composite plant protein, including: S1: mixing at least two kinds of plant proteins with water, adding compound alkali powder to a mixed solution and stirring, so as to obtain a protein stock solution with a pH of 10-10.5; the two kinds of plant proteins being rice protein and pea protein, or the rice protein and soy protein; and the compound alkali powder is sodium hydroxide and calcium hydroxide; S2: obtaining a protein solution with a pH of 6.8-7.0 by performing a high-pressure jet mill-ultrasonic treatment on the protein stock solution obtained from step S1, and adding citric acid to a treated protein stock solution; and S3: obtaining the composite plant protein by spray-drying the protein solution obtained from step S2.

To provide a cosmetic composition which cleans the skin up.SOLUTION: A cosmetic composition includes soybean protein, whey protein, yeast protein, a koji fermented product and a Sake lees fermented product. The koji fermented product is derived from grains including white rice, barley, red rice, brown rice, millet, common millet, black rice, sorghum and barnyard millet, which are obtained by using white koji mold, black koji mold and yellow koji mold. The cosmetic composition furthermore contains at least one selected from a group consisting of plant-derived lactic acid bacteria derived from Sunki pickles (traditional pickles in the Kiso region in Japan)', soybean extract and glucomannan, Gymnema sylvestre extract and white kidney bean extract, or a wild grass fermented extract.SELECTED DRAWING: None

This invention discloses a highly hydrophobic UV-blocking starch film with a nanoparticle-reinforced complex network and its preparation method, belonging to the field of starch-based biodegradable film technology. The preparation of the highly hydrophobic UV-blocking starch-based food packaging film with a nanoparticle-reinforced complex network of this invention includes: using pea starch, soy protein isolate, and zein nanoparticles as raw materials, followed by gelatinization, cooling, addition of zein nanoparticles, uniform mixing, casting, drying, and equilibration to prepare a starch-based biodegradable film with highly hydrophobic and high UV-blocking functions. This starch-based film exhibits high hydrophobicity and excellent UV-blocking performance at room temperature, which can expand the application range of starch-based biodegradable films in functional food packaging, maintain the nutritional quality of food during transportation and storage, and extend the shelf life of food.

The preparation method comprises the following steps: adding a first wall material into water to obtain a first material liquid, the first wall material being one or more of chicken protein powder, cyclodextrin, soybean protein isolate and casein; adding a core material into the first material liquid to obtain second material liquid, wherein the core material is oily spice; adding the second wall material into water at 50-60 DEG C to obtain a third material liquid; the second wall material is one or more of starch sodium octenylsuccinate, Arabic gum, modified Arabic gum and gelatin; adding the second material liquid into the third material liquid, stirring, passing through a colloid mill, and homogenizing to obtain a microcapsule essence base; and adding the microcapsule essence base into the Maillard reactant, adding the thickening agent, stirring, passing through a colloid mill, and homogenizing to obtain the product. According to the invention, a molecular encapsulation technology and a microcapsule embedding technology are combined and are applied to the development of the paste essence product for the first time, so that the heat resistance of the paste essence product is greatly improved.

The present application relates to a kind of preparation methods of deformation-resistant high-viscosity food gel, comprising: pure water, soy protein, TG enzyme proportionally sequentially mixed, using stirrer stirring, heating makes protein and TG enzyme fully crosslinking;Add vegetable oil, emulsify fully;Add potato starch, konjac flour, continue to stir until no lump;Mixture is placed in mold and shaped;Heat curing, put into refrigerator and store, obtain deformation-resistant high-viscosity food gel;Gel is placed in coating device, is smeared between any plant meat tissue, is placed in vacuum bag and is packaged, after secondary maturation shaping, form the multi-level structure of plant meat.The effect of protein and TG enzyme promotes gel formation and gel strength increase, by multi-component synergy, form multi-level, high-strength composite network structure, the obtained food gel is deformation-resistant, plastic, can effectively connect different plant protein tissue, also can improve the texture and taste of plant meat, improve the sensory diversity of plant meat.

A composition comprising a soy protein isolate, a soy fibre, a phospholipid, and a carbohydrate for use in the treatment or prevention of obesity, type 2 diabetes or cardiovascular disorders, wherein the composition is administered together with a first pharmaceutical composition comprising an appetite suppressant agent.

The invention provides a multi-vitamin black true treasure brewing composition. The multi-vitamin black true treasure brewing composition is characterized by comprising puffed powder, maltodextrin, black sesame, resistant dextrin, soybean protein isolate, whole milk powder, oat, tartary buckwheat, brown rice, mulberry extract, cordyceps militaris extract, rhizoma polygonati extract, soybean meal, calcium carbonate, fructo-oligosaccharide, xylitol, multi-vitamin and sucralose. The multi-vitamin black Wubao brewing composition comprises various black cereal food materials, various traditional Chinese medicinal material extracts, vitamins and other components, and has the effects of tonifying kidney and qi, enhancing immunity and resisting fatigue.

The invention relates to the technical field of food processing, in particular to recombined meat, sauce stewed recombined meat and a preparation method thereof. The reconstituted meat provided by the invention is prepared from the following raw materials: dry materials and water, the dry materials comprise the following components in parts by weight: 50 to 70 parts of fish meat, 10 to 20 parts of pork, 3 to 8 parts of peptide calcium powder, 5 to 15 parts of soybean protein isolate, 2 to 6 parts of cassava starch, 1.5 to 3.5 parts of coix seed powder, 1.0 to 1.5 parts of TG enzyme, 0.4 to 0.8 part of carrageenan and 1.5 to 2.5 parts of table salt. According to the recombinant meat provided by the invention, the fish meat and the pork are used as main base materials, various functional components such as the peptide calcium powder, the soybean protein isolate, the cassava starch and the coix seed powder are combined, scientific proportioning of the raw materials is realized, and the recombinant meat is high in protein and calcium content, low in fishy smell, good in texture and water retention, good in flavor, low in salt content and rich in taste, and has very high safety and edible value.

This utility model relates to the field of soybean protein isolate production technology, and discloses an anti-caking and bridge-breaking device for soybean protein isolate production. It includes a storage tank, a drive box fixedly connected to the top right side of the storage tank, a servo motor fixedly installed at the top of the drive box's inner cavity, a screw fixedly connected to the output end of the servo motor, a rectangular plate threaded onto the outer surface of the screw, and a drive plate fixedly connected to the left side of the rectangular plate. This utility model, by setting up a lifting plate, rotating shaft, stirring plate, discharge pipe, dispersing rod, and reduction motor, can rotate and disperse the material inside the storage tank. By setting up the drive box, servo motor, screw, rectangular plate, drive plate, and guide assembly, the device can be driven to move back and forth up and down, enabling it to rotate and disperse evenly, improving the bridge-breaking effect. The above structure facilitates bridge-breaking use, thereby meeting customer needs and avoiding interference with normal material feeding.

The invention belongs to the technical field of food processing, and particularly relates to sports nutritional rice flour and a production process thereof, and the sports nutritional rice flour comprises the following raw material components in parts by weight: 40-60 parts of puffed rice flour; 15 to 25 parts of slow-release glucose; 30 to 45 parts of protein isolate; 3-5 parts of peptides; 2-5 parts of creatine; 0.03 to 0.05 part of compound vitamin; 3-5 parts of functional nutrients; 0.5-1 part of a mineral compound; the puffed rice flour is a mixture of puffed black rice and puffed brown rice in a mass ratio of 1: (1-2); the isolated protein is a mixture of isolated whey protein and isolated soybean protein in a mass ratio of (2-3): 1. The black rice and the brown rice which have higher nutritional value are used as main raw materials, and the slow-release glucose, the protein isolate, the peptides, the creatine, the compound vitamins, the functional nutrients and the mineral compounds are added, so that the obtained rice flour is easy to absorb, can quickly supplement energy, accelerate recovery of physical strength and promote muscle synthesis, can maintain blood sugar to be stable, is beneficial to health, and is suitable for being popularized and applied. The device is suitable for body-building people.

The present disclosure discloses a ternary protein-based composite system and the preparation method thereof, relating to the fields of functional foods and pharmaceuticals. Compared to a single soy protein isolate and the binary complexes thereof, the ternary composite systems SLE-7, SEL-7, SLE-9, SEL-9 exhibit significant changes in protein structure and stronger interactions. Studies shows that pH value and the addition sequence of raw materials significantly impact the particle size of the complexes and functional properties of the composite systems. At pH 7, SLE-7 shows the highest EAI and ESI among ternary complexes; at pH 9, SEL-9 shows the highest EAI and ESI among the ternary systems; SEL-9 possesses the smallest particle size and the most uniform system, with its composite emulsion demonstrating optimal emulsifying performance, making it suitable for application in functional foods and pharmaceuticals.

The invention discloses a triploid rainbow trout juvenile fish feed and application thereof. The formula of the feed comprises 300.0 g / kg of fish meal, 120.0 g / kg of krill meal, 100.0 g / kg of soybean meal, 80.0 g / kg of soybean protein concentrate, 80.0 g / kg of corn protein, 20.0 g / kg of wheat bran powder, 165.4 g / kg of wheat flour and a mixture of different proportions of fish oil and dephenolized cottonseed oil, the proportion of the dephenolized cottonseed oil replacing the fish oil in the mixture is 25%-100%, and 10.0 g / kg of premix, 0.2 g / kg of astaxanthin, 3.0 g / kg of choline chloride, 1.0 g / kg of EDTA, 0.3 g / kg of betaine and 0.1 g / kg of calcium propionate are added. The feed disclosed by the invention is applied to culture of juvenile triploid rainbow trout, and can be used for remarkably regulating fatty acid composition of a fish body, improving muscle texture and enhancing oxidation resistance and heat stress resistance of the liver on the premise of not influencing growth performance, so that dependence on fish oil is reduced, and green, efficient and sustainable development of aquaculture is promoted.

The invention relates to the technical field of drilling fluid, in particular to a shale gas water-based drilling fluid formula and a preparation method. The shale gas water-based drilling fluid is prepared from the following raw materials: bentonite slurry, a fiber material, starch, white asphalt, a stabilizer, a lubricant, calcium carbonate, barite and water. In the preparation of the shale gas water-based drilling fluid, the raw material of the fiber material comprises ketoprofen, ketoprofen is taken as an organic acid, can be subjected to solvation after being mixed with methanol and is used for modifying the soybean protein isolate, methanol is taken as a solvent to help dispersion and reaction, and by utilizing the hydratability and viscidity of the soybean protein isolate, the drilling fluid can be used for preparing the shale gas water-based drilling fluid. The viscosity of the drilling fluid can be increased, the formation of a filter cake is assisted through crosslinking of protein chains, and the high length-diameter ratio and strength of the multi-walled carbon nanotubes are utilized, so that a network structure can be formed in the drilling fluid, the viscosity can be increased, meanwhile, pores of the filter cake are filled, the permeability is reduced, the filter loss is reduced, and the use performance of the drilling fluid is improved.

The present invention relates to the field of food processing technology, and in particular to a method for controlling the quality of a micro-fermented sausage and its application. The preparation method of the sausage of the present invention comprises: utilizing a compound texture stabilizer; the raw materials of the compound texture stabilizer are citrus fiber, carrageenan, soy protein isolate, acetylated distarch phosphate and water, and the weight ratio thereof is (0.5-1.5):(0.5-2):(2-5):(1-5):(16-30); the preparation method of the compound texture stabilizer comprises: first adding citrus fiber, carrageenan, soy protein isolate and water for a first stage of homogenization, and after homogenization, adding acetylated distarch phosphate for a second stage of homogenization. Provided is a sausage with good color and not easy to leak water.

The invention relates to the technical field of bean product gel processing, in particular to a soybean protein and corn starch plant-based bean product and a preparation method thereof. Comprising the following raw materials in parts by weight: 25-80 parts of modified soybean protein, 15-36 parts of composite corn starch, 10-24 parts of a composite coagulant, 5-12 parts of a flavoring agent and 3-5 parts of auxiliary materials. The modified soybean protein is prepared by adding glucose and xylose into soybean protein for covalent modification and then introducing N-hydroxymethyl acrylamide. The mass ratio of the soybean protein to the glucose to the xylose to the N-hydroxymethyl acrylamide is (5-11): (1-2): 1: (1-2). The problem of quality deterioration caused by insufficient gel performance of natural soybean protein and excessive addition of starch is solved. Relates to functional characteristic optimization of soybean protein and corn starch, a composite modification technology and process condition control.

Described herein is a coating composition for an edible product comprising a protein source, comprising soy protein isolate, a carbohydrate source comprising inulin and a fatty acid composition. Also described herein is an edible product comprising the coating composition disposed on an edible center. Methods of making the coating composition and the edible center are also described.

The utility model discloses a freezing system for soy protein adhesive preparation, including reation kettle, the sandwich water inlet pipeline and the sandwich backwater pipeline of reation kettle outside, the freezing machine subassembly is connected with the sandwich outside reation kettle, the freezing machine subassembly includes the cooling water inlet pipeline who is connected with the sandwich water inlet pipeline, the cooling backwater pipeline who is connected with the sandwich backwater pipeline and water -cooling screw rod type chiller, sets up cooling water inlet pipeline and cooling backwater pipeline in water -cooling screw rod type chiller side wall, cooling water inlet pipeline with sandwich water inlet pipeline intercommunication, cooling backwater pipeline with sandwich backwater pipeline intercommunication. The utility model discloses freezing system solves the problem that the adhesive is easy to ferment, and the storage period is less than 3 days caused by normal temperature water cooling, makes the reaction temperature greatly reduce through water -cooling screw rod type chiller, makes soy protein adhesive after low temperature storage, and the storage period can reach 15 days.