6114 results about "Soya bean" patented technology

The invention provides a weight losing and meal replacement protein type solid beverage, which comprises ingredients including concentrated whey protein powder, soy isolate protein powder, dried skim milk, soluble dietary fiber, maltitol or erythritol, maltodextrin, fructo-oligose or fructose, soya bean lecithin, nutrose, low-fat pectin and the like. The protein in the body is effectively supplemented, the satiety is effectively prolonged, the appetite and the caloric intake are more strictly controlled, and further, the goal of losing the weight is reached. The product has the advantages that the nutrition is balanced, the mouth feeling is smooth, savoury and mellow, the carrying is convenient, the process is simple and feasible, and the solid beverage is suitable for mass production.

It is intended to easily separate saponins from isoflavones extracted from starting soybeans thereby giving highly pure saponins at a high yield on an industrial scale. Saponins can be highly efficiently separated from isoflavones by performing multistage extraction under mild conditions such that malonyl isoflavone glycoside, from among isoflavones contained in the starting soybeans, is not converted into isoflavone glycoside, acetyl isoflavone glycoside or isoflavone aglycon. Thus, highly pure saponins can be obtained at a high yield on an industrial scale.

According to the invention, there is provided a soybean variety designated XB29W03. This invention thus relates to the seeds of soybean variety XB29W03, to the plants of soybean XB29W03 to plant parts of soybean variety XB29W03, and to methods for producing a soybean plant by crossing plants of the soybean variety XB29W03 with another soybean plant, using XB29W03 as either the male or the female parent.

The invention discloses a marine product meat sausage and a making method thereof. The marine product meat sausage is characterized by comprising the following raw materials proportioning by weight: 30-85 portions of marine product, 0-30 portions of edible meat, 10-30 portions of edible water, 1-12 portions of edible vegetable oil, 2-6 portions of soybean protein isolate, 0.5-1.6 portions of saltand 2.0-7.5 portions of starch; the marine product meat sausage is prepared according to the steps of raw material processing, twisting, chopping, stirring, filling, sterilizing and packaging. The invention is prepared by adopting the marine products (scallop muscle, oyster meat, sleeve-fish meat, salmon meat, shrimp meat, trepang, abalone, yellow croaker meat, hairtail meat, fish seeds, ling meat, waste fish meat and the like) or adding the edible meat (chicken, pork, mutton, beef and the like) as the main raw materials, has abundant and balanced nutrition, meets the requirement of a consumeron the marine products and increases the appetite, and the product has strong seafood taste and unique flavor, does not contain nitrite, is beneficial to health, is packaged in vacuum, has unique appearance and is ready to be enjoyed when a bag is opened.

A full-automatic soybean milk machine is composed of a soybean milk preparing unit consisting of material feeding hopper, water container, and cyclic pulverizing grinder, a milk boiling unit consisting of electrothermal tray and milk boiling cup, and an electric circuit control system consisting of control circuit board and electromagnetic switch element. Its advantages are low noise, high output rate, adjustable milk concentration, and automatic washing.

The present invention proposes an apparatus for making soybean milk, wherein a cover body is connected to the opening of a container, and a fixing tank is extended form the cover body toward the inside of the container. A motor is installed in the fixing tank. A reaming blade is extended from the motor. A through passage is installed downwards from a position away from the center of the cover through the fixing tank to a cup-shaped component. A fixedly-joining device is installed at the inner edge of the opening of the cup-shaped component to be correspondingly joined with a fixedly-joined device installed at the bottom end of the peripheral surface of the fixing tank. The reaming blade is placed in the cup-shaped component. The periphery of the cup-shaped component is formed to be a filtering net. An electro-thermal tube is connected from the bottom edge of the cover into the container. When soybeans are guided in via the through passage, a small sealing cap is used to cover on the opening of the through passage. After the apparatus is turned on, the soybeans are reamed by the reaming blade, and soybean juice flows into the container while soybean lees is left in the cup-shaped component. After water is added and boiled, the cover is removed and a sealing cap is covered on the container. The sealing cap has a filtering net at a position corresponding to that of the conduct mouth of the container such that soybean can be filtered and poured out.

The invention discloses a corn type mixed feed for a weaned pig and a preparation method thereof. The mixed feed comprises the following raw materials: dried corn, puffed corn, soybean meal, puffed soybean, a wheat germ cake, flour, fish meal, plasma protein powder, whey powder, soya-bean oil, stone flour, calcium hydrogen phosphate, salt, lysine 70%, methionine 99%, threonine 99%, choline chloride 60%, glucose, compound enzyme, a vitamin premix and a trace element premix. The preparation method comprises the following steps: crushing; mixing; and granulation. The invention has the following beneficial effects: nutritional requirements of the weaned pig are met; the mixed feed has good palatability and a high digestive rate and can reduce various discomforts caused by weaning stress, enhance the immunity of the weaned pig, improve food consumption and productivity of the weaned pig, promote rapid and healthy growth of the weaned pig and guarantee the survival rate of the weaned pig.

The invention provides white dehydrated bean curd containing Chinese medicinal herb, and relates to bean products. The white dehydrated bean curd contains the Chinese medicinal herb; and the Chinese medicinal herb is herbal cuisine A or herbal cuisine B; and the method for adding the Chinese medicinal herb into the white dehydrated bean curd comprises that: coagulant liquid containing the Chinese medicinal herb is used for curding bean curd, and a raw material soybean is soaked by liquid medicament containing the Chinese medicinal herb so as to make the soybean absorb enough compositions of the Chinese medicinal herb. The white dehydrated bean curd has high nutritional value and health care effect; in the processing process, the used coagulant liquid is prepared from the herbal cuisine of the Chinese medicinal herb, soya bean drink, bean dregs and vegetables, and is not added with any chemical composition, so the white dehydrated bean curd belongs to a green health food; and in the processing process, the soya bean drink and the bean dregs are recycled to save resources, reduce pollution discharge and have low cost and environmental protection.

The invention relates to a pig feed, in particular to a nursery pig concentrated feed, comprising the following raw materials by weight proportion: 30-50 of sucking pig composite vitamin, 30-50 of low copper mineral element, 60-100 of peeled soybean meal, 100-180 of fermented soybean meal, 100-150 of extruded soybean, 110-180 of steam fish meal, 50-100 of dried porcine soluble, 60-120 of acid whey powder, 80-90 of glucose powder, 5-10 of glutamine, 80-100 of chyle fat powder, 40-49 of calcium carbonate, 12-14 of basic zinc chloride, 4-6 of salt, 55-60 of calcium biphosphate, 6-10 of sodium butyrate, 12-15 of lysine, 6-8 of threonine, 4-6 of TP-100 enzyme, 4-5 of cysteine, 5-7 of se-enriched yeast and 6-10 of copper chloride hydroxide. The nursery pig concentrated feed has the advantages of milk nutrition composition simulation, good palatability, high digestibility, large feed intake because the baby pigs like to eat and improvement of survival rate as well as immunity of the nursery pigs.

The invention discloses a meal replacement protein powder solid beverage for managing the body weight and belongs to the field of nutrient foods. The solid beverage comprises the following components of soybean isolated protein, dried skim milk, whey protein concentrate, resistant dextrin, inulin, L-carnitine, a white kidney bean extract, a guarana extract, soy dietary fiber powder, pea fiber, oat fiber, erythritol, stevioside, phospholipid, Arabic gum, xanthan gum, pectin, alkalized cocoa powder, xylooligosaccharide and edible essence. By comprehensively considering the difference of nutrient components required by a human body at daytime and nighttime, the solid beverage disclosed by the invention is reasonable in formula matching and balanced in nutrition, and is the meal replacement solid beverage for supplementing the nutrients of the human body and controlling the body weight; the production process is simple and the drying is avoided; the damage to plant extracts and other components is prevented, so that the effects of nutrient components are guaranteed; besides, no sugar is added in the formula of the meal replacement protein powder solid beverage, so that the meal replacement protein powder solid beverage is suitable for being eaten by people with diabetes.

The invention discloses a method for preparing a photoluminescence carbon quantum dot. The method includes the following steps of drying and dehydrating a solid residue obtained after squeezing soybeans into soya-bean milk, placing the dried and dehydrated solid residue in an electrothermal blowing dry box to heat and carbonize to obtain a crude product of the carbon quantum dot, grinding the crude product of the carbon quantum dot, sieving, dispersing the sieved crude product of the carbon quantum dot in deionized water, uniformly stirring, still standing, centrifuging, evaporating an obtained aqueous solution containing the carbon quantum dot, and freeze drying to form a powdered shape to finally obtain the photoluminescence carbon quantum dot. According to the method for preparing the photoluminescence carbon quantum dot, a household bean juice maker is used for obtaining soybean dregs which serve as raw materials, the source of the raw materials is wide, the photoluminescence carbon quantum dot is prepared through low temperature heating and carbonization, the operation is simple, the cost is low, the yield is high, the preparation process equipment is simple and easy, the operation can be completed within an extremely short time, and the method is easy to popularize.

According to the invention, there is provided a soybean variety designated XB24H03. This invention thus relates to the seeds of soybean variety XB24H03, to the plants of soybean XB24H03 to plant parts of soybean variety XB24H03, and to methods for producing a soybean plant by crossing plants of the soybean variety XB24H03 with another soybean plant, using XB24H03 as either the male or the female parent.

Provided is a method of producing mushroom mycelia-based meat analog, a meat analog produced using the method, a low-calorie synthetic meat and a meat flavor comprising the meat analog. The meat analog can be produced from mushroom mycelia within a short period of time in a cost and effort effective manner. A meat analog having improved meat-like texture and flavor compared to a conventional soy protein can be produced, and thus a low-calorie synthetic meat and a meat flavor can be produced using the meat analog.

The invention relates to a marine-fish environmental protective compound feed, consisting of the following materials in weight ratio: 13 to 20 portions of domestic fish powder, 8 to 15 portions of biological fish meal ABP600, 8 to 12 portions of soybean meal, 10 to 18 portions of peanut bran, 3 to 10 portions of corn, 3 to 7 portions of cotton seed meal, 3 to 7 portions of rapeseeds meal, 3 to 5 portions of meat and bone meal, 3 to 5 portionsof squid bowels powder, 20 to 30 portions of high gluten flour, 1.0 to 3.0 portions of blood meal, 1.0 to 2.0 portions of soybean lecithin, 2.0 to 3.0 portions of marine-fish oil, 0.3 to 0.6 portions of choline chloride (50%), 0.05 to 0.1 portions of Vitamin C phosphate (35%), 0.15 to 1.5 portions of calcium biphosphate, 0.2 to 0.5 portions of compound multiplex vitamin, 0.5 to 1.5 portions of compound mineral salt, 0.1 to 0.3 portions of feed attractant, 0.1 to 0.3 portions of micro-bio-preparation, 0.03 to 0.08 portions of A3Alpha peptidoglycan, 0.01 to 0.04 portions of phytase, and 0.04 to 0.08 portions of non-starch polysaccharase. The compound foodstuff can meet the nutrition demands of such high density cultivated marine fishes such as weever, large yellow croaker, American red fish, sparidae fishes, and trachinotus ovatus and rudd etc, and the cultivated objects can rapidly grow and has high foodstuff conversion rate; the compound foodstuff can intensify the immunity and anti-stress ability of fishes and endow them with good vitality, vivid body color and high survival rate; compared with marine fished cultivated by other foodstuffs, the excretion rates of nitrogen and phosphorous of the marine fishes cultivated by the compound foodstuffs is lowered by 10 to 15 percent, and cause smaller contamination to the cultivation water body.

The invention provides functional soy peptide fermented milk and a preparation method thereof and relates to a manufacturing method of fermented dairy products in the field of food processing. The method is carried out according to the following steps: (1) the preparation of fermented base stock; (2) the preparation of mother cultures; (3) synchronous enzymolysis and fermentation; (4) blending and homogenizing; (5) ultrahigh pressure sterilization and filling; by adopting the steps, a finished product is obtained. The method adopts protease and lactic acid bacteria synchronous-enzymolysis fermentation technology, and ultrasonic waves are adopted to process slurry-residue mixture which is ground, so as to increase the dissolving-out rate of the protein and prepare acidity soy-bean milk by ultrahigh pressure and non-heat processing. The product taste is coordinated without enzymolysis odour; the enzymolysis fermentation time can shorten to 2-4h, and the production cost is low. The ultrahigh pressure processing can remarkably improve the product taste; the method can keep and produce new functional peptide, the lactic acid bacteria is inhibited to ferment continuously, and a certain micro-organism viable counts are kept; the shelf life of the acidity soy-bean milk is prolonged, so as to prevent the acid milk from being whey-separated owning to continuous increasing of acidity; inaddition, the product can be stored and marketed at normal temperature.

The invention provides a series of maigre sausages produced by combining green food such as mushroom with soy plant protein using the process for producing the low-temperature meat product, comprising plant protein, ice water, vegetable oil, carragheenin, cornstarch,salt, composite phosphate, granulated sugar, and a proper amount of TG enzyme, pigment, mushroom, aromatic condiment. The production devices can use the chopping and stirring machine, sausage filling machine and cooker, which are used for producing the low-temperature meat product. The invention combines the mushroom with soy protein, thus the fruit and vegetable effect can be protruded, and the flavour of maigre sausage in the market at present can be improved and the production devices are simple.

A composite forage for piglet is prepared from 21 raw materials including corn, cracker dreg, fermented soybean, fish powder, Chinese-medicinal materials, glucose, etc.

The invention discloses a laying duck feed and a preparation method thereof. The laying duck feed consists of the following components in part by weight: 50 to 65 parts of wheat, 5 to 15 parts of fine rice bran, 6 to 18 parts of soya bean meal, 2 to 8 parts of cottonseed crumb, 1 to 5 parts of rapeseed meal, 1 to 5 parts of corn distillers dried grains with soluble, 2 t o12 parts of mountain flour, 0.5 to 3 parts of calcium monohydrogen phosphate, 0.05 to 1 part of table salt, 0.1 to 1 part of 65 percent lysine, 0.05 to 1 part of methionine, 0.05 to 0.3 part of complex enzyme and 0.5 to 2 parts of premix. In the feed, corn is not used; the wheat is taken as a main raw material, and is compatible with plant protein, amino acid, fermentation product, calcium, and various minerals and vitamins in proper proportion; the laying rate of the laying duck and egg weight can be effectively improved; and the productivity of the laying duck is improved. Moreover, the laying duck feed can greatly reduce the feeding cost of the laying duck.

The invention relates to food pachaging material, in particular edible packing film prepared from soybean protein isolate and glutin and its preparing method and use. The packing film is composed mainly of soybean protein isolate and glutin. Film solution for preparing the film is obtained by mixing two solutions of soybean protein isolate and glutin. The film solution contains soybean protein isolate, glutin, and further adding auxiliary haulages for improving film property, such as glycerin, crosslinking agnet (genipin,transglutaminase or alum), alkaline matter(sodium carbonate, sodium hydroxide).The film appearance is similar to plastic film, can be solved in 30-100deg.C water, and has certain nutritive value. The invention makes the best of advantage of glutin and soybean protein isolate, and obtains edible packing film with definite mechanical stength and low cost.

The invention belongs to the technical field of a feed, in particular to a feed for replacement gilts, which comprises the following components by weight: 50% to 60% of corns, 8% to 18% of bran, 10% to 15% of bean pulp, 10% to 15% of extruded soybeans, 1% to 2% of mountain flour, 1% to 2% of calcium hydrophosphate, 0.3% to 0.7% of fine salt, 1% to 2% of soya-bean oil, 2% to 4% of fish meal, 0.1% to 0.2% of sow multi-vitamin, 0.1% to 0.2% of sow polymineral, 0.5% to 1.5% of herbal medicines, 0.2% to 0.5% of amino acid and 0.5% to 1% of natural additive. Compared with the prior art, according to the feed for the replacement gilts, a formula of the replacement gilts is optimized, and the herbal medicines are reasonably added in the formula so as to promote the sows to heat, improve immunity and increase the ovulation quantity of the sows, so that multiple fetus and the birth number of the replacement gilts are improved, the heat and the ingravidation between the fetuses are shortened, the lifetime use ratio of the replacement gilts is improved, and the economical value of the pig farms is greatly elevated.

A multi-colored health care tofu containing fruit and vegetable comprises the following raw materials with the weight portions of 8 to 10 portions of soybean, 4 to 10 portions of fruits, 8 to 10 portions of vegetables and 0.3 to 1 portions of ecological coagulant, wherein, the fruit and the vegetable are the fruits and the vegetables with the pH of less than 7. The ecological coagulant is the mixture of glucose and plaster which is in the ratio of 1 to 3:22 to 28. The production process comprises screening and sorting soybean, soaking and removing peels, grinding for separation, mixing and coloring by adding the extracted natural vegetable juice and fruit juice, cooking and coagulating, squeezing and forming and packing the finished products. In the invention, algin, mannite, plant fiber, protein, a plurality of amino acids, a plurality of vitamins, a plurality of trace elements including calcium, iron and selenium which are the essential matter inside the body are added, which can effectively prevent a plurality of diseases including high blood pressure, obesity, cardiovascular genomic, biliary calculus and other diseases.

The invention relates to a general-purpose high-efficiency bulking compound feed for a culter alburnus and a pelteobagrus fulvidraco. The compound feed is prepared from the following raw materials in portions by weight: 13-35 portions of imported steam fish meal, 10-25 portions of imported direct-heat fish meal, 3-5 portions of maggot powder, 2-8 portions of corn protein powder, 5-10 portions of soybean meal, 2-8 portions of fermented soybean, 2-4 portions of soybean meal, 3-8 portions of cottonseed protein, 2-5 portions of peanut meal, 2-5 portions of colza meal, 3-8 portions of meat/bone meal, 2-5 portions of sleeve-fish visceral meal, 23-33 portions of high protein flour, 1.0-3.0 portions of soya bean lecithin, 2.0-5.0 portions of sea fish oil, 0.4-1.0 portion of choline chloride (50%), 0.1-0.3 portion of vitamin C-phosphate (35%), 0.5-1.5 portions of calcium biphosphate, 0.2-0.5 portion of compound multi-vitamin, 0.5-1.5 portions of composite mineral salt, 0.04-0.2 portion of lutein (20%), 0.1-0.3 portion of phagostimulant, 0.1-0.3 portion of micro-ecological preparation, 0.1-0.3 portion of beta-1,3 glucan, 0.01-0.04 portion of phytase and 0.04-0.08 portion of non-starch polyase. The feed can meet all the nutritional requirements of culturing the culter alburnus and the pelteobagrus fulvidraco, so that fish bodies can grow quickly, high feed conversion rate can be achieved, and the coefficient of the feed ranges from 1.2 to 1.4. By using the feed, the immunity performance and the anti-stimulation capability of the culter alburnus and the pelteobagrus fulvidraco can be obviously enhanced, the energy of the fish bodies can be ensured, and the survival rate is improved by 5-10%.

The invention provides a minced fish food formed by compounding vegetable crops with minced fish and a processing method thereof. The method for preparing the minced fish food comprises the following steps: adding soy isolation protein, starch, egg white, humectants, vegetable crops and coarse cereals, condiment and ice water; cutting, mixing, and forming; wrapping the formed minced fish food with bread crumbs, and quickly freezing to obtain minced fish cakes, or executing the gelation for the formed minced fish, then heating, later cooling, and quickly freezing to obtain minced fish product. The minced fish food comprises the following components by weight in percent: 30-60% of the minced fish, 1-10% of the soy isolation protein, 1-10% of the starch, 2-25% of the egg white, 0.1-0.4% of the humectants, 10-50% of the vegetable crops and the coarse cereals, 1-8% of the condiment and 5-35% of the ice water. The invention adopts the minced fish as the raw material and adds the vegetable crops and the dry fruit to prepare a composite minced fish food. The minced fish food has rich nutrition and good flavor and taste.

A soybean variety designated 93B36, the plants and seeds of soybean variety 93B36, methods for producing a soybean plant produced by crossing the variety 93B36 with itself or with another soybean plant, and hybrid soybean seeds and plants produced crossing the variety 93B36 with another soybean variety or plant, and the creation of variants by mutagenesis or transformation of variety 93B36. This invention also relates to methods for producing other soybean varieties or breeding varieties derived from soybean variety 93B36 and to soybean varieties or breeding varieties produced by those methods.

The invention relates to a method for extracting high-quality soybean germ oil by using subcritical butane and relates to the field of grain fine and deep processing. The method comprises: cutting purified soybean germs into slices which are 0.3 to 0.4 millimeters thick; placing the slices in an extraction kettle; performing 1 to 5 times of countercurrent leaching of the cut soybean germs by using liquefied butane as a solvent, wherein the extraction time is 10 to 120 minutes, the material to liquid ratio is 1:(1-6), the extraction temperature is 10 to 90 DEG C, and the extraction pressure is0.2 to 0.1MPa; delivering extracted mixed oil and wet dregs into an evaporation system and desolventizing under reduced pressure; and subjecting the obtained soybean germ crude oil to normal winterization, alkali refining and decolorization processes to obtain a soybean germ oil product with high beta-sitosterol content. In the invention, the soybean germ oil is extracted by using subcritical butane, the manufacturing cost of equipment is reduced considerably, the operation cost is low, the production period is shorter, the yield is high, and the method represents a low-consumption and environment-friendly practical technique for producing soybean germ oil.

The invention discloses a culture feed for piglets, which mainly comprises corn, rice, full-cream puffed soybean, fermented bean pulp, peeled bean pulp, fish meal and the like. Yeast cell extract is added to enhance the immunity of piglets, and compound enzyme preparations and probiotics are used instead of high copper and high zinc, thereby lowering the environmental pollution, enhancing the digestion and absorption of the feed, and maintaining normal flora of the intestinal tract. Full organic trace elements are used instead of inorganic trace elements, thereby lowering the oxidization of inorganic salts on the feed and organisms. The invention also discloses a preparation method of the culture feed, which effectively reserves beneficial ingredients and discards harmful ingredients through the granulation process, thereby effectively reserving the nutritive value of the feed.

High-protein food products are provided, made primarily from soy protein. The products contain at least one additional protein, and can be made by extrusion.

Disclosed are dietary nutritional supplements providing health benefits. Supplements provide various formulations of fermented soybean in combinations with sweetener(s), curcumin, and various other herbs and spices. Compositions are preferably in liquid or solid forms. In preferred embodiments of the invention, supplements have Haelan 951® or dehydrated fermented soy made from Haelan 951®, Curcumin C3 Complex®, sucralose, stevia, soy lecithin, barley malt, natural chocolate flavor, cocoa, bioperine, Piper longum, ginger, cardamom long, and cinnamon.

The invention discloses leisure vegetarian meat based on textured soybean protein. The vegetarian meaty food is prepared from the textured soybean protein as a raw material by the procedures of soaking and cleaning to remove beany flavor and peculiar smell, dewatering, surface oiling and sizing, imitating meat to supply flavors, sterilizing at high temperature and the like. The product is free of beany flavor, abundant in nutrient, convenient to carry, high in meat imitating degree, and moderate in saltiness and sweetness, mellow and delicious, strong in sensual appeal, and unique in flavor, has the chewing feeling of a real meat fiber and the flavor of meat, is a novel instant leisure flavor vegetarian product. Not only is the variety of the leisure bean products enriched, but also a new convenient and delicious choice is provided for vegetarian crowd.

The invention discloses a method for preparing a Maillard flavor peptide (MP, Maillard Peptide) by using soy protein isolate comprising the following steps: isolating the soy protein and obtaining the peptide with a molecular mass between 1000 and 5000Da after the soy protein isolate controllable enzymolysis, carrying out a Maillard reaction to the isolated peptide segment and obtaining the Maillard Peptide through 1000-5000Da isolation to the got reactant. The isolate contains 300f the Maillard Peptide. The experiment indicates that the Maillard peptide can effectively improve the flavor, increase the fresh flavor, the plumpness and the permeability-delaying sense.