66 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.

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 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.

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.

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 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 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 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.

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.

The application discloses a new process and system for efficiently recovering amino acids from soy protein water, wherein, under the condition of 15-65 DEG C, dihydrogen sodium pyrophosphate and calcium chloride are added into the soy protein water and mixed, and then centrifugal separation is performed to obtain upper clear liquid 1 and lower precipitate 1; dihydrogen sodium pyrophosphate and calcium chloride are added into the upper clear liquid 1, and then natural sedimentation is performed to obtain upper clear liquid 2 and lower flocculent suspension; the lower flocculent suspension is subjected to centrifugal separation to obtain upper clear liquid 3 and lower precipitate 3; and the lower precipitate 1 and the lower precipitate 3 are recovered as amino acid recovery products. The process and system can recover about 85% of the amino acids in the soy protein water, have high recovery rate, simple steps and high efficiency, are implemented in a normal temperature environment, are energy-saving and environment-friendly, and have good industrial application prospects.

The invention discloses a method for strengthening soybean-whey heterologous protein fiber-based gel through a CaHMB ion effect, and belongs to the technical field of food processing. The method comprises the following steps: (1) carrying out fibrosis treatment on whey protein to obtain a uniform and stable fiber nucleus suspension; and (2) mixing the soybean protein with the whey protein nanofiber core to obtain a double-protein mixed solution, and carrying out a soybean protein fibrosis process. And (3) optimizing the double-protein fiber-based gel matrix by utilizing a CaHMB ion effect to prepare the soybean-whey heterologous protein fiber-based gel. The method for preparing the soybean-whey heterologous protein fiber-based gel by enhancing the CaHMB ion effect can meet the requirements of the market on diversified and high-quality sports nutrition products, provides more choices for consumers, and has a wide research prospect.

The application relates to a compound soybean concentrated protein, which comprises the following components: 50-72 parts of soybean protein isolate, 4-13 parts of soybean dietary fiber, 20-25 parts of soybean powder, 0.5-0.8 parts of ethyl maltol, 21-27 parts of water-soluble coating taste-improving particles, and 2-3 parts of an emulsifier, wherein the water-soluble coating taste-improving particles comprise a coating wall mixture and a core mixture, and the mass ratio of the coating wall mixture to the core mixture is 5:1. The beneficial effects are as follows: compared with a product made of traditional compound concentrated protein, the product has significant improvement in elasticity and hardness, the mixing time with sausage meat is shortened, the mixing production efficiency is improved, the product has the advantages of being delicate and glossy, not sticking to sausage casing, lubricated taste, high hardness, good elasticity, no water and oil seepage phenomenon, high yield, good water and oil retention effect, and the like, the edible spices are stored in a closed manner, and are mixed into the sausage at last during mixing and stirring, the sausage has more sufficient fragrance, the yield is improved, and the taste of the product is improved.

The present invention provides compositions of soy protein gel fibers, soy protein fiber membranes, and soy protein films. The present invention also provides methods of making the soy protein compositions and also uses of the compositions.

The present disclosure relates to a method for preparing a fermented soy product comprising: inoculating a Bacillus amyloliquefaciens CJ24-34 (KCCM12038P) strain into a soybean meal or a soy protein concentrate; and obtaining a fermented soybean meal or a fermented soy protein concentrate, which is fermented by culturing the Bacillus amyloliquefaciens strain, a fermented soy product prepared by the method, and an animal feed composition comprising the fermented product. The fermented soy product prepared by the method does not contain mucilage, shows an excellent antibacterial activity, and has a high content of low molecular weight peptides.

The application discloses a kind of low denaturation low phytic acid plant protein and its preparation method and application.The method comprises the following steps: first, extract liquid is mixed with material, and after sufficient extraction, insoluble matter is removed by centrifugal separation and supernatant is collected.Then, membrane separation system is used to purify and concentrate protein.Subsequently, non-thermal sterilization treatment is carried out by hydrodynamic cavitation equipment, spray drying, so that low denaturation, low phytic acid soy protein product is obtained.The method has the advantages that the obtained product has high clarity and stability, and the solubility can reach 60% to 95% within a wide range of pH values.Furthermore, the protein has high purity, low beany flavor, and the phytic acid content is 0.3% to 0.7%.Compared with soy protein isolate prepared by heat sterilization treatment, the protein prepared by the application has lower denaturation degree, and can be applied to acidic food systems such as sports drinks and fruit juices, special medical use formula food, protein supplements and other easily digestible foods.

This invention discloses a method for preparing a soy protein isolate adsorbent and a lake. The method first involves mixing soy protein isolate with an alkaline solution and reacting at high temperature to obtain hydrolyzed soy protein isolate. Phenol and formaldehyde are then mixed and heated to obtain a phenolic resin. The hydrolyzed soy protein isolate is then reacted with the phenolic resin, followed by centrifugation and drying to obtain a modified soy protein isolate adsorbent. This adsorbent provides a novel material option for dye and metal ion treatment, and the derived bright lake can be applied in the coloring field, showing broad application prospects.

The application discloses a kind of multiple network synergistic enhancement soy protein adhesive and its preparation method, belong to biological base adhesive technical field.The method with soy protein isolate (SPI) as main body, by pH induction realizes network's step-by-step construction: first by citric acid modified bentonite (CAB) and SPI between by hydrogen bond and metal coordination effect form first network;Then by dialdehyde cellulose (DAC) aldehyde group and SPI amino group occur Schiff base reaction and form covalent crosslinking second network;Finally, join the natural cinnamon aldehyde (CA) without chemical modification, by Schiff base reaction and Michael addition reaction form third crosslinking network, to build "hydrogen bond-coordination bond-covalent bond" multiple synergistic enhancement structure.DAC simultaneously as CAB nanosheet layer dispersion carrier and covalent crosslinking agent play dual function.The wet shear strength of the obtained adhesive is 1.31-1.56 MPa, the mildew-proof cycle is 26-32 days, the water absorption is less than or equal to 3.2%, and the residual rate is greater than or equal to 96.1%.The raw material of the application is green and environment-friendly, and the process is simple, without the need for pre-chemical modification of components, and can be widely applied in plywood and wood composite manufacturing field.

The invention provides a vegetarian ham sausage containing soybean dietary fibers and a making method of the vegetarian ham sausage, and belongs to the technical field of food processing. The invention discloses a vegetarian ham sausage containing soybean dietary fibers and a preparation method of the vegetarian ham sausage. The vegetarian ham sausage is prepared by taking soybean protein isolate, soybean drawing protein and soybean dietary fiber as core raw materials and matching with starch, carrageenan, vegetable oil, glutamine transaminase and other auxiliary materials, and the preparation process comprises the steps of rehydration, dehydration and chopping of the soybean drawing protein, chopping and emulsifying of the soybean protein isolate, mixing, sausage filling, constant-temperature forming, sterilization and the like. The problems that traditional meat ham sausages are high in fat and cholesterol and have potential safety hazards are solved, the made vegetarian ham sausages have the texture of meat hams, are rich in dietary fibers and nutrients, do not contain cholesterol and are excellent in water retention performance, the sensory and physicochemical indexes meet the product quality requirements, and the vegetarian ham sausages are suitable for being widely popularized and eaten.

The invention discloses shredded beef based on soybean protein isolate and a preparation method thereof. The shredded beef based on soybean protein isolate comprises beef, water, soybean protein isolate and seasonings, and the seasonings comprise beef tallow, soybean oil, dried chili powder, salt, white granulated sugar, garlic powder, monosodium glutamate, Chinese prickly ash, star anise, cinnamon and white sesame seeds. The preparation method comprises the following steps: S1 ', pretreating beef to obtain pretreated shredded beef; s2 ', mixing the pretreated shredded beef with the soybean protein isolate, then adding the seasoning, and performing stir-frying; s3 ', the fried shredded beef is cooled to the room temperature at low temperature, then bagging, vacuumizing and sealing treatment are conducted, and the shredded beef based on the soybean protein isolate is obtained. The invention can provide a healthier beef product which is more in line with the concept of green sustainable development.

The present application relates to a kind of heterogenous amyloid fibril-cyanidin-3-O-glucoside (C3G) complex and its application.The preparation method includes: glutelin and soy protein are dispersed in aqueous phase according to mass ratio 3:7-5:5, and are co-assembled to form heterogenous amyloid fibril under acid heat condition;The heterogenous amyloid fibril solution is mixed with C3G solution, and is dried, to obtain heterogenous amyloid fibril-C3G complex.The complex can reduce the hydrolysis rate of rice starch under in vitro digestion condition after being compounded and gelatinized with rice starch.

This utility model discloses a mixing device for preventing caking of soy protein isolate powder, relating to the field of soy protein isolate production technology. It addresses the problem of difficulty in crushing caking powder, which easily leads to powder clumping and affects mixing efficiency. The device includes a mixing tank, with a crushing cylinder fixedly connected to the top of its inner surface. The crushing cylinder has a crushing mechanism inside its cavity, a mixing mechanism at its bottom, and a pulverizing mechanism on its surface. This utility model, through the use of a horizontal plate, a rotating motor, a rotating rod, and a mixing plate, can stir and mix soy protein isolate powder, improving its subsequent use. The drive motor, rotating shaft, spiral pusher plate, and crushing blades can crush the powder and push the crushed powder for convenient feeding. This method treats the powder before mixing, preventing clumping and improving subsequent mixing efficiency.

This invention provides a composite protectant for spray drying of *Bacillus amyloliquefaciens*, composed of the following raw materials in the indicated mass fractions: 60.0% soy protein isolate, 30.0% lactose, and the balance being gum arabic. A method for preparing *Bacillus amyloliquefaciens* powder using this composite protectant is also provided. The composite protectant is mixed with light calcium carbonate to obtain a solid, which is then added to a *Bacillus amyloliquefaciens* bacterial solution. After stirring and mixing, the mixture is spray-dried to obtain *Bacillus amyloliquefaciens* powder. The prepared *Bacillus amyloliquefaciens* powder is used for the biological control of tomato nematode disease. The composite protectant of this invention can significantly increase the viable count of *Bacillus amyloliquefaciens* after spray drying, reduce production costs, minimize resource waste, and provide technical support for the industrial-scale preparation of microbial agents.

The present invention relates to the technical field of bio-based water treatment materials, and specifically relates to a soy protein / polyvinyl alcohol-dopamine composite water treatment material having a sponge structure. The material is prepared by means of the steps of: step I: obtaining carboxylated polyvinyl alcohol; step II: introducing dopamine hydrochloride to react with same to obtain a dopamine-grafted polyvinyl alcohol solution; step III: subjecting the dopamine-grafted polyvinyl alcohol solution to dialysis and rotary evaporation concentration treatment to obtain a dopamine-grafted polyvinyl alcohol concentrated solution; step IV: adding soy protein isolate to the dopamine-grafted polyvinyl alcohol concentrated solution, and performing freeze drying to obtain a complex; and step V: soaking the complex in an n-hexane solution of methyltrimethoxysilane, and finally drying in a drying oven to obtain the soy protein / polyvinyl alcohol-dopamine composite water treatment material having a sponge structure. The material is environmentally friendly, has an elastic and porous structure, can repeatedly adsorb oil products, and has selective adsorption for cationic dyes.

The invention discloses a preparation method and application of pH response type premna microphylla polysaccharide-soybean protein isolate composite gel. The preparation method comprises the following steps: extracting premna microphylla polysaccharide, preparing a stock solution, preparing a soybean protein isolate solution, mixing the stock solution and the soybean protein isolate solution, adjusting the pH value to 3.0-9.0, heating, gelatinizing, cooling and curing to obtain the composite gel. The gel has the optimal performance under the acidic condition especially pH 3.0, the water binding capacity is greater than or equal to 62%, the storage modulus reaches 920Pa, the gel strength is high, the thermal stability is good, the structure is stable, a chemical cross-linking agent is not needed in the preparation process, and the raw materials are natural. The composite gel can be widely applied to the field of food processing, if the composite gel is used as a gel matrix, the water binding capacity, the taste stability and the nutritional value of a product can be effectively improved, and an effective solution is provided for high-value utilization of natural plant polysaccharide and protein and development of novel functional food.