7 results about "Vegetarian diets" patented technology

Methods and compositions increase iron absorption, for example by increasing iron absorbability and / or increasing iron bioavailability. A method for increasing iron absorption, preferably naturally present in plant-based food, meal or diet, includes administering to an individual in need thereof a milk-based composition galactooligosaccharide (GOS), preferably a low sugar low lactose milk composition comprising galactooligosaccharide (GOS). The individual, to whom the milk-based composition is administered, may be chosen from adults; older adults; pregnant or lactating women; menopausal or perimenopausal women, infants; children; and subjects consuming a vegetarian diet, a flexitarian diet, a vegan diet or any type of plant-based diet.

The utility model relates to the technical field of food processing equipment manufacturing, in particular to a vegetarian roll feeding machine and vegetarian roll cutting and unfolding equipment comprising the vegetarian roll feeding machine. For a vegetarian roll feeding machine, vegetarian rolls pass through a material brushing mechanism and are supplied to a vegetarian roll bisection machine in batches during operation of a large-dip-angle lifting conveyor. The material brushing mechanism comprises a material brushing component, a rotating shaft and a power unit. The rotating shaft is driven by the power unit. And the material brushing component is sleeved and fixed on the rotating shaft. Thus, on one hand, under the continuous action of the material brushing mechanism, redundant vegetarian rolls are brushed off and return to the subsequent feeding process for the second time, and it is ensured that the number of the vegetarian rolls supplied to the vegetarian roll bisection machine every time meets the requirement; and on the other hand, due to the non-rigid material brushing force design, the phenomenon that the redundant vegetarian rolls are damaged due to excessive extrusion, collision or friction in the brushing process is effectively eradicated.

The present invention relates to the production of liquid and powdered aquafaba from food legumes. The extraction conditions for liquid aquafaba were selected based on a three-factor experimental design (water / grain hydration ratio, temperature, and cooking time) and three responses (foaming capacity, protein content, and liquid aquafaba yield). The optimal conditions obtained for the extraction of liquid aquafaba are as follows: the water / hydrated grain ratio is between 2 / 1 and 4 / 1, the cooking temperature varies from 90 to 100°C and the cooking time varies from 60 to 90 min. A freeze-drying step was carried out on the liquid aquafaba obtained to produce aquafaba powder which will subsequently be used for the formulation of food products, particularly vegan pastry products such as cakes, meringues and ice creams.

The invention discloses a preparation method and application of a bread baking brightener, and belongs to the technical field of food. The plant-based baking brightener is prepared by taking pea protein as a main raw material, compounding a small amount of gellan gum and an oil phase to construct a stable emulsification system, and performing simple processes of dissolving, mixing, dispersing, homogenizing and the like. The brightener is free of animal-derived components, reducing sugar is not added, a continuous, compact and uniform film layer can be formed on the surface of bread during baking, uniform and stable Maillard reaction coloring is achieved, the surface brightness, color uniformity and appearance integrity are improved, the original flavor of a product is not affected, and the good specific volume and texture of the bread can be maintained. The product adapts to vegetarian people and egg allergy people, conforms to the trend of label cleaning, low-sugar diet and plant-based food, is high in storage stability, simple in preparation process, free of complex equipment and easy for large-scale production, can effectively replace egg liquid, and expands consumer groups and market application range of baked food.

A new generation of plant-based, organic, oil-free, lactose-free, and nut-free chocolate spread with no added sugars or preservatives. This innovative method uses a new heat-pressure preservation technique to stabilize the product without chemical preservatives, ensuring a shelf life of up to one month after opening (when Refrigeration) and three months unopened. The preservation process involves heating the jar in a hot water bath up to 120°C and 10 pounds per square inch for 20 minutes. This chocolate is made with a chickpea base and provides only 70 calories per two tablespoons (37 grams each). This product offers a healthy, organic, and allergen-free alternative to traditional spreadable chocolate, making it suitable for individuals with dietary restrictions and health-conscious consumers.

The utility model relates to the technical field of food processing equipment manufacturing, in particular to a vegetarian roll skewering machine and vegetarian skewering forming equipment comprising the same. The vegetarian roll skewering machine comprises a vegetarian roll feeding device, a vegetarian roll temporary storage device and a vegetarian roll side pushing mechanism. The vegetarian roll temporary storage device is arranged on the upstream of the vegetarian roll cutting and unfolding machine. During the action period of the vegetarian roll feeding device, the vegetarian rolls are transversely supplied to the vegetarian roll temporary storage device in a side lying state. And during the action period of the vegetarian roll side pushing mechanism, the vegetarian roll is separated from the vegetarian roll temporary storage device after the skewering is finished, and is fed into the vegetarian roll cutting and unfolding machine. Therefore, on one hand, the vegetarian roll is fed in a side lying posture, the feeding action is easy to realize, rapid and orderly, and the phenomenon that the vegetarian roll is damaged due to extrusion in the feeding process is also avoided; on the other hand, in the skewering process, the vegetarian roll is always restrained by the vegetarian roll temporary storage device, and the phenomenon that the vegetarian roll is loosened and scattered due to the axial skewering force effect is avoided.

The invention relates to the technical field of food processing, and discloses a method for preparing a ready-to-eat neutral konjak vegetarian diet, and the method comprises the following specific steps: rinsing a prepared heat irreversible konjak vegetarian diet with clear water to remove alkali so as to obtain an odorless konjak vegetarian diet, draining the odorless konjak vegetarian diet with a mesh screen, weighing, and bagging. A saturated potassium carbonate aqueous solution is filled into an alkaline electrolyzed water generator, the alkaline electrolyzed water generator is started, the water yield is adjusted, alkaline electrolyzed water with the pH value of 9.5-12.5 can be obtained, the obtained alkaline electrolyzed water is added into a bag containing the konjac vegetarian food free of peculiar smell according to a certain proportion, and vacuum sealing is conducted. And putting into a tunnel type pasteurization machine, adjusting the sterilization temperature, vibrating to remove moisture on the surface of the packaging bag, collecting, and packaging into a box. According to the method, the damage of traditional high-pressure and high-temperature sterilization to a konjac gel network structure is avoided, the problem that the pH value deviates from a neutral range due to acid-base soaking is also avoided, the pH value of the final product is stabilized between 6.8 and 7.2 after a bag is opened, and the final product can be directly eaten without secondary rinsing.