55 results about "Water binding" patented technology

The invention provides a mineralized gel type physalis alkekengi leavening agent and application thereof in preparation of physalis alkekengi tofu. The method comprises the following steps: firstly, forming an EGCG-Ca < 2 + > complex from epigallocatechin gallate and tricalcium phosphate in soybean clear water, inducing TCP nanosheets to be self-assembled, and interpenetrating with a soybean protein network to construct a mineralized gel skeleton; the mineralized gel type sour slurry leavening agent is prepared by firstly preparing a skeleton, then immobilizing lactic acid bacteria in micropores of the skeleton and finally performing electrostatic grafting on soybean peptide, so that the gel strength, the water binding capacity, the flavor and the like of sour slurry bean curds are improved, and the nutrition and the quality of the bean curds are further improved.

The invention discloses a high-nutrition additive-free candy jam based on seaweed dietary fibers and a preparation method of the high-nutrition additive-free candy jam. The jam comprises the following components in parts by weight: 55-70 parts of a fruit base material, 0.7-1.3 parts of sugar beet-sourced low-methoxy amidated pectin, 2.2-4.2 parts of a seaweed dietary fiber compound system, 0.06-0.18 part of calcium salt, 0.08-0.25 part of an anthocyanin stable system and the balance of water, and exogenous saccharides and artificial or natural sugar substitutes are not added. Wherein the methoxylation degree of pectin is smaller than or equal to 35%, the amidation degree of pectin is 5-20%, and the seaweed dietary fiber compound system comprises brown seaweed soluble dietary fibers and red seaweed galactan dietary fibers. The preparation method comprises the following steps: pulping at low temperature and adjusting acid, dispersing and hydrating polysaccharide, adding glue in batches, degassing and controlling oxygen in stages, introducing laccase for covalent cross-linking, adding calcium in stages to form ionic cross-linking, adding an anthocyanin stabilizing system, filling at low temperature, and carrying out 580-620MPa ultrahigh pressure treatment. A stable gel structure and good water binding capacity are obtained under the condition of no exogenous sugar, bleeding is reduced, anthocyanin and color stability are improved, and meanwhile non-thermal sterilization and storage period safety are achieved.

The invention relates to the field of food processing, and particularly discloses composite yeast for low-GI bread, a preparation method of the composite yeast and the low-GI bread. The low-GI bread composite yeast comprises the following raw materials in parts by weight: 4-5 parts of saccharomyces cerevisiae, 3-5 parts of lactobacillus plantarum, 1-2.5 parts of pediococcus pentosaceus, 100-150 parts of solid state fermentation pomace powder, 0.1-0.5 part of an enzyme inhibitor and 25-40 parts of millet resistant starch. The compound yeast is used for preparing the bread with the low GI value, and the prepared bread is low in glycemic index, good in expansibility, large in size, good in water binding capacity and not prone to hardening.

The utility model discloses a water-based PU leather cooling device, and relates to the technical field of water-based PU leather production, the water-based PU leather cooling device comprises a supporting plate, a lower plate is arranged on one side of the supporting plate, a cooling roller is arranged above the supporting plate, transmission shafts are rotatably arranged on the two sides of the upper end of the lower plate, and vertical rods are fixedly arranged at the two ends of the supporting plate; an upper plate is jointly and fixedly arranged on the upper sides of the inner ends of the vertical rods, a cooling air blower is arranged above the upper plate, a through groove used in cooperation with the output end of the cooling air blower is formed in the upper end of the upper plate, connecting plates are fixedly arranged on the two sides of one end of the lower plate, and the connecting plates are connected with the corresponding supporting plates through bolts in a matched mode; according to the water-based PU leather cooling device, cooling work can be conducted while stable transmission is achieved, the cooling efficiency is improved by adopting the cooling mode that water spraying is combined with air cooling heat dissipation, and different numbers of cooling structures can be flexibly installed according to the cooling requirement situation so that different cooling requirements can be met.

The invention discloses a method for synergistically improving the bleeding problem in the storage process of pea starch-quinoa protein gel through proteolysis and gellan gum addition. The invention provides a method for preparing gel. The method comprises the following steps: (1) mixing enzymolysis quinoa protein, pea starch, gellan gum and water to obtain a mixed suspension; and (2) heating and gelatinizing the mixed suspension, and cooling and molding to obtain the gel. The gel prepared by the method has the beneficial effects that the water binding capacity is high, and the bleeding rate is low; microscopic structure observation shows that a highly compact and uniform network is formed, and no obvious bubbles exist; low-field nuclear magnetic resonance analysis shows that the bound water proportion is obviously increased; a dynamic rheological test proves that the gel has excellent gel stability; and the process is simple and safe and easy for industrial production. The invention provides a reliable technical scheme for the development of high-protein nutritional soft food for old people.

The invention discloses a preparation method of a fibroin / collagen composite sponge for chronic wound repair, which comprises the following steps: S1, freeze-drying a silk fibroin solution with the mass concentration of 0.02-0.07 g / mL to obtain a silk fibroin sponge; s2, immersing the silk fibroin sponge into an alcohol solution for incubation, and then washing and drying to obtain insoluble silk fibroin sponge; and S3, immersing the insoluble silk fibroin sponge into a collagen solution with the mass concentration of 0.001-0.006 g / mL and the pH value of 5.0-5.5, so that after the insoluble silk fibroin sponge absorbs the collagen solution, freeze-drying to prepare the fibroin / collagen composite sponge. The fibroin / collagen composite sponge prepared by the method has excellent water binding capacity, moisture permeability and water retention capacity, can effectively remove wound exudate, adjust and maintain a wet healing environment, also can actively induce tissue regeneration and promote wound healing, and can meet the use requirements of chronic wounds on ideal wound dressing materials.

The invention discloses interpenetrating network hydrogel with a low surface fractal structure as well as a preparation method and application of the interpenetrating network hydrogel, and belongs to the technical field of food production. A preparation method of the interpenetrating network hydrogel with the low surface fractal structure comprises the following steps: (1) adjusting the pH value of 8-18wt% of a soybean protein solution to 10-12, then adding Sanzan gum, uniformly mixing, and adjusting the pH value to 7 to obtain a soybean protein-Sanzan gum mixed solution with the concentration of Sanzan gum in the soybean protein solution being 0.2-1.5 wt%; and (2) adding a calcium chloride solution and a glutamine transaminase solution into the soybean protein-Sanzan gum mixed solution, uniformly mixing, heating and cross-linking, then deactivating enzyme, and refrigerating for 8-12 hours, thereby obtaining the soybean protein-Sanzan gum hydrogel. The interpenetrating network hydrogel with the low surface fractal structure prepared by the invention has high water binding capacity and high freeze-thaw stability, and has a wide application prospect in frozen food preparation.

The invention discloses a food processing method and pretreatment equipment for food processing, and belongs to the technical field of food processing equipment treatment. Comprising a treatment tank, a pressure control emptying unit, a protein extracting and locking unit and an additive feeding line, an electric stirrer is mounted at the top of the treatment tank, a discharger is arranged at the bottom of the treatment tank, and a first freezing jacket is arranged outside the treatment tank; a meat stuffing feeder is arranged on the treatment tank; the pressure control emptying unit comprises an emptying pipe connected with the top of the treatment tank; the emptying pipe is connected with an emptying filter and an emptying valve in series; the emptying pipe is connected in series with an inclined tee joint between the emptying filter and the emptying valve; the other two ends of the inclined tee joint are respectively connected to a vacuum pump and a pressure pump; according to the food processing method and the pretreatment equipment for food processing, auxiliary materials can be automatically prepared and added, the viscosity, elasticity and water binding capacity of meat stuffing can be improved, and the texture property and the processing performance of meat stuffing products are improved.

The invention discloses a non-phosphorus green composite water holding agent for improving the quality of chicken feet and an application method of the non-phosphorus green composite water holding agent, and belongs to the technical field of food processing. The raw materials of the non-phosphorus green composite water-holding agent comprise a dissociation water-holding agent and a crosslinking water-holding agent, and sodium bicarbonate provides an alkaline environment, so that protein is negatively charged, and electrostatic repulsion among carboxyl groups is increased. And collagen can be dissociated, the water binding capacity of meat is increased, the tenderness of the meat is improved, the bulkiness of the meat is increased, the protein network structure of the treated chicken feet is looser, and the water binding capacity is remarkably enhanced. Transglutaminase can catalyze cross-linking of glutamine and lysine in protein to form a tight three-dimensional network to physically wrap moisture; the protein structure can be stretched, hydrophilic groups are exposed, and the binding force with water is enhanced; meanwhile, combination of muscle fibers and collagen is strengthened, and the structure is stabilized. In addition, water loss caused by high temperature, freezing and the like in processing can be resisted, the succulent property and elasticity of meat are improved, and therefore the water-retaining property is improved.

The invention discloses a preparation method of skin belly slices and skin belly shreds, and particularly relates to the technical field of food processing.The method comprises the steps of raw material pretreatment, precise cooking and pot separation, multi-stage controllable chopping and mixing and gel system construction, programmed cooling and shaping and slitting. In the chopping process, a composite gel containing glutamine transaminase is added at the temperature of 50-60 DEG C, and a programmed cooling process is coupled to promote the protein to generate efficient cross-linked gel. The method effectively solves the problems of uneven texture and poor elasticity of a traditional skin belly product, the gel strength, elasticity and water binding capacity of the product are remarkably improved, accurate control over the product specification and standardization and high efficiency of production are achieved by integrating automatic intelligent slitting equipment, in addition, the basic process is easy to derive, and the production cost is reduced. Innovative products with porous or sandwich structures can be prepared, categories are enriched, and market competitiveness is improved.

The invention belongs to the technical field of dry branch and fallen leaf layer water storage capacity measurement, and particularly discloses a dry branch and fallen leaf layer water storage capacity measurement method based on a field forest land, and the method comprises the steps: collecting initial acoustic characteristic parameters from a target measurement point, applying impact-free atomized water, monitoring real-time parameters, and adjusting the water application rate; after a stable type termination condition is met, collecting parameters after water absorption, calculating a characteristic variable quantity, matching a preset response relationship in combination with a pore distribution type of the target measuring point, generating a water storage capacity characteristic value, converting the characteristic value into a unit area water holding capacity and a grade, and further evaluating the water storage capacity of the target measuring point; according to the invention, through acoustic probe laser ranging fixation, atomization nozzle calibration and impact-free water application, in combination with acoustic parameter dynamic feedback, pore zero-disturbance measurement is realized, the problem of structural damage caused by manual laying is solved, and through pore characteristic classification and differential response relation matching, water storage capacity evaluation of a target measurement point is realized.

The invention belongs to the field of deep processing of food protein, and particularly relates to a method for improving the gel strength of vegetable protein by using shrimp shell protein. The method comprises the following steps: dispersing vegetable protein in a shrimp shell protein aqueous solution with the mass concentration of 4-8%, adding TGase enzyme, uniformly stirring and mixing at room temperature, heating for enzyme deactivation, and cooling to obtain the high-gel-property protein gel. According to the invention, the shrimp shell protein, which is a food processing byproduct, is utilized to enhance the gel strength of the vegetable protein, and the prepared gel network is more compact and better in water binding capacity. The operation steps are simple and easy to implement, and the method has good application prospects in the food industry.

The invention relates to a method for improving the gel quality of skipjack surimi by using vegetable protein, and belongs to the technical field of surimi product processing. The method for improving the gel quality of the skipjack surimi by using the vegetable protein comprises the following steps: sequentially performing air chopping, salt blending, vegetable protein adding, mixing, chopping and moisture adjusting on skipjack meat at 4-10 DEG C to obtain mixed surimi; and filling a mold with the mixed surimi, carrying out heating shaping, and then carrying out ice water cooling to room temperature so as to obtain the surimi gel. The influence of different types and different contents of vegetable proteins on the quality of specific surimi gel is compared, and a proper amount of vegetable proteins are added to promote protein crosslinking so as to improve the strength, texture, water binding capacity and other gel properties of the surimi gel, so that the problems of insufficient strength and poor water binding capacity of the existing skipjack surimi gel are solved, and the skipjack surimi gel has a good application prospect. Therefore, technical support is provided for development of high-quality skipjack surimi products, and the skipjack surimi product has a wide application prospect.

The invention relates to the field of biomedicine, in particular to bacterial cellulose injectable gel and a preparation method thereof. The bacterial cellulose injectable gel comprises the following components: 1-5% of sulfonated bacterial cellulose dispersion liquid, 3-5% of sodium alginate, 1-3% of an ionic water-retaining agent, 0.1-1% of a cross-linking agent and the balance of water, the ion water-retaining agent comprises one or more of polylysine, chitosan and sodium carboxymethyl cellulose. In order to solve the problems of insufficient water-retaining property, controllable degradability and biocompatibility of the existing injectable gel, the prepared bacterial cellulose injectable gel is uniform and stable, so that the formed gel has the excellent effects of good supporting property, difficulty in flowing and controllable degradation. The prepared injectable gel has the advantages of high water binding capacity and strength, no foreign matters during degradation, good compatibility and no irritation, so that the prepared injectable gel is kept in a stable state within a relatively long time and is not degraded, and frequent injection is not needed.

The invention discloses a method for preparing corn protein and konjac glucomannan composite gel jelly loaded with curcumin. The invention belongs to the technical field of food processing. The invention aims to provide a method for preparing the curcumin functional jelly by constructing a composite hydrogel system and taking the system as a matrix, and the curcumin functional jelly is good in water binding capacity, moderate in softness and elasticity and balanced in chewiness and palatability. The method has the advantages that the embedding rate of the prepared gel jelly is obviously superior to that of single or traditional composite gel, the curcumin activity is protected in multiple dimensions, the oxidation resistance of the jelly is enhanced, the water holding capacity is excellent, the problems that traditional jelly is prone to bleeding and deteriorated in texture are solved, the softness and elasticity are moderate, chewiness and palatability are balanced, peculiar smell is avoided, and the flavor bearing capacity is high; and the method has a wide application prospect in the field of functional food production and processing.

The invention discloses salt-reduced but saltiness-reduced surimi gel based on lily powder replacing table salt and a preparation method thereof, and relates to the technical field of surimi product processing. According to the preparation method of the surimi gel provided by the invention, in the process of preparing the surimi gel, lily powder is added into surimi instead of a part of table salt. The method solves the technical problems that the existing minced fillet gel salt reducing process cannot ensure the minced fillet gel performance at the same time, the cost is high and the like; according to the method, the sodium salt content is reduced, and the gel performance indexes such as the gel strength, the texture characteristic, the water binding capacity and the microstructure can be ensured while the sensory and salinity indexes of the minced fillet gel are not obviously changed, so that the substitution effect of the lily powder on the sodium chloride is explored, and a new technical approach is provided for quality regulation and control of low-salt minced fillet products.

The invention discloses a high-moisture wheat starch-based gel food and a preparation method thereof, and relates to the field of food processing, the preparation method comprises the following steps: S1, mixing wheat flour with water to form a dough, fermenting, kneading and washing, and separating out wheat starch; s2, separating starch A and starch B from the wheat starch for later use; s3, monosubstituted or disubstituted side chain residues at the C3 position of the water-soluble arabinoxylan are specifically cut off with arabinofuranosidase, and modified water-soluble arabinoxylan is obtained; s4, mixing the modified water-soluble araboxylan, starch A, starch B and water, and uniformly stirring to obtain starch slurry; and S5, transferring the starch slurry prepared in the step S4 into a mold for steaming, and cooling with cold water to obtain the gel food. The aging process of the high-moisture starch-based food can be delayed, the water binding capacity of the high-moisture starch-based food is improved, the high-moisture starch-based food with a healthy property and excellent storage stability is developed, and the transportation adaptability of the product is greatly improved.

The invention discloses low-sugar high-fiber functional jelly and a preparation method thereof, and belongs to the technical field of food processing. The low-sugar high-fiber functional jelly is prepared from the following raw materials: hawthorn puree, konjac glucomannan, tara gum, xanthan gum, citric acid, fructo-oligosaccharide, resistant dextrin, isomaltitol and water. According to the invention, by utilizing a specific synergistic mechanism of functional sugar and hawthorn puree components, the retention rate of dietary fibers is increased, the GI value is reduced, and the antioxidant stability and taste coordination of the product are enhanced more synchronously. The konjac glucomannan, the tara gum, the xanthan gum and the resistant dextrin in a specific ratio are used for constructing a composite gel network to form a system which is adaptive to an acid environment of the hawthorn and has stable water binding capacity and proper elasticity, so that browning is reduced, and the flavor is optimized. A mild segmented sterilization process is adopted, harmful microorganisms are effectively killed, the food safety of the product is ensured, and meanwhile, the activity of functional components is reserved to the maximum extent.

The utility model relates to sewage treatment technical field, concretely for hydrolytic acidification pond pulse water distribution device. Include: water pool, siphon subassembly sets up in the upper end pulse water distribution pipe network of water pool, sets up in the bottom of water pool, pulse water distribution pipe network and siphon subassembly intercommunication, siphon subassembly includes: water distribution box, set up in the upper end of water pool, inlet pipe, set up in the upper end of water distribution box, water distribution main pipe, present inverted U shape set up in water distribution box, water distribution main pipe includes inlet section, top siphon elbow and outlet section, siphon pipe, the upper end of siphon pipe and inlet section intercommunication, the lower end of siphon pipe is located in water pool, siphon destruction pipe, siphon destruction pipe passes through first auxiliary pipe and the bottom of water distribution box intercommunication, siphon destruction pipe passes through second auxiliary pipe and top siphon elbow's top intercommunication, siphon destruction pipe passes through third auxiliary pipe and siphon pipe intercommunication. It realizes unpowered pulse water distribution through siphon effect, combines sludge disturbance and prevents the design of blocking, and promotes hydrolytic acidification efficiency.

The invention discloses a recombinant bacillus subtilis strain and application thereof, and belongs to the technical field of biology. The recombinant bacillus subtilis BLCY-017 disclosed by the invention is preserved in the China Center for Type Culture Collection on November 17, 2025, the address is No. 299 on eight road in Wuchang District, Wuhan City, Hubei Province, and the strain preservation number is CCTCC NO: M 20252557. The recombinant bacillus subtilis BLCY-017 can produce starch debranching enzyme, is used for producing resistant starch, can act in starch with the DE value of 2-3%, cuts off alpha-1, 6 glucosidic bonds of starch branches, can cut off long-chain branch structures, reduces the generation of small molecules, obtains long-chain high-amylose starch, improves the dietary fiber content through an annealing process, and improves the dietary fiber content. The digestion rate is reduced, and the viscosity and the water binding capacity of the starch can be better reserved.

The invention discloses a preparation method of rice protein peptide-sodium alginate composite hydrogel, which is characterized in that rice protein peptide obtained by treatment under different enzymolysis conditions is mixed with sodium alginate, nano calcium carbonate and glucolactone for reaction, and gel is formed through cross-linking action. According to the method, the preparation method of the peptide gel is successfully improved, and the gel prepared by compounding the rice protein peptide obtained by treatment under different enzymolysis conditions with sodium alginate has the advantages of simple preparation method process, moderate gel speed, easiness in control, strong gel water binding capacity, relatively strong gel strength and thermal irreversibility.

The invention discloses easy-to-swallow composite hydrogel based on sheep milk casein and apple polysaccharide as well as a preparation method and application of the easy-to-swallow composite hydrogel, and belongs to the technical field of foods. The hydrogel innovatively constructs a three-dimensional network system, is formed by crosslinking sheep milk casein and apple polysaccharide, and can provide physical support and elasticity; the stability of the ion inducer can be regulated and controlled, so that the requirement of easy swallowing is met. The product has excellent appearance, good viscoelasticity, water binding capacity and controllable texture properties, and is suitable for patients with dysphagia symptoms to eat. The preparation process is simple, easy to control reaction conditions and suitable for large-scale production. The hydrogel is applied to food with dysphagia, provides suitable choices for patients, improves the living quality, meets the requirements of people with dysphagia on special food, and has important social significance and practical application value.

The invention provides a method for producing a disease-resistant seedling substrate by using plant-derived wastes, which comprises the following steps of: mixing waste vegetable leaves, mushroom residues and sawdust wastes, and regulating the water content; feeding the mixed raw materials into an airflow membrane fermentation tank by using a loading machine, stacking to form a fermentation heap, forcibly ventilating from the bottom of the fermentation tank to the top by using a fan, supplying oxygen, monitoring the temperature and humidity change in the heap, controlling the fermentation temperature, and carrying out aerobic fermentation; then carrying out secondary decomposition; after fermentation is finished, removing impurities from the prepared decomposed material, crushing, and sieving to obtain a decomposed fermentation product; uniformly mixing 40%-50% of the decomposed fermentation product, 5%-15% of plant source amino acid powder, 2%-5% of trace elements, 5%-10% of a complex microbial inoculant, 10%-25% of vermiculite and 10%-20% of perlite according to a mass ratio to prepare the seedling culture substrate. The substrate provided by the invention has the characteristics of good air permeability and strong water binding capacity, and can not only meet the nutrition of crops, but also prevent the occurrence of diseases from the source.

The present application relates to the technical field of microorganism, and discloses a high-yield digestive enzyme bacillus subtilis for promoting poultry nutrition absorption and improving meat quality and application thereof, the strain is preserved in Guangdong Microbial Culture Collection Center, and the preservation number is GDMCC No:61711.The strain has the characteristics of high-yield amylase and protease, and can induce to improve lipase activity in poultry intestinal tract without producing lipase itself.The strain is prepared into a microbial preparation or a feed additive through a specific fermentation process, and is added into daily ration for feeding poultry at a concentration of 1.0*10 8 CFU / mL, which can not only significantly improve the body weight, dressing percentage and feed conversion rate of poultry, but also significantly improve meat quality, including improving meat color brightness and redness, reducing shear force and muscle fiber diameter to enhance tenderness, improving water binding capacity, and increasing the content of intermuscular fat and umami amino acids in muscle, and has a wide application prospect.

The invention discloses a water-eroded slope cropland composite modifier and a preparation method and application thereof, and belongs to the technical field of soil improvement and water and soil conservation. In order to solve the technical problems that traditional biochar is easy to wash off, short in lasting effect and poor in improvement effect in a slope cropland water-eroded environment, the invention provides a composite modifier for water-eroded slope cropland, and amorphous iron oxyhydroxide nanoparticles are accurately loaded on pores and surfaces of biochar through an in-situ synthesis method; by combining the biochar and the calcium chloride-attapulgite composite adhesive, a stable soil aggregate is formed through the cementation effect of the iron oxyhydroxide, the pore adsorption effect of the biochar and the consolidation effect of the calcium chloride-attapulgite composite adhesive, synergistic interaction is achieved, the corrosion resistance and the water binding capacity of the slope cropland are effectively improved, and water and soil synergistic treatment is achieved.

The invention discloses a making method of corn bract soluble dietary fiber bread. The preparation method comprises the following specific steps: carrying out ball milling on soluble dietary fibers of corn bracts for 6 hours, extracting with 0.5 g of alpha-amylase, 0.1 g of neutral protease and 0.1 g of saccharifying enzyme, uniformly mixing with high gluten flour, powdered sugar, butter and yeast, kneading into dough, fermenting for 30 minutes in a constant-temperature fermentation box at 30 DEG C, and baking for 10 minutes at 160 DEG C after the dough is fermented to be two times of the size, so as to obtain the corn bract soluble dietary fiber bread. The corn bract soluble dietary fibers are extracted by combining ball milling and an enzyme method, the process is simple, convenient and efficient, a practical method can be provided for solving the problem of byproduct utilization in corn production, resource utilization is maximized, meanwhile, the corn bract soluble dietary fibers are applied to bread, the bread is endowed with good taste and flavor, meanwhile, the corn bract soluble dietary fibers contain many dietary fibers, and the dietary fibers are rich in nutrition. The water binding capacity, the oxidation resistance and the cholesterol adsorption capacity of the bread are improved, and the bread has wide application prospects and market value.

The invention discloses a preparation method of Chinese yam powder cooperatively fermented by lactic acid bacteria and compound enzyme. The preparation method comprises the following steps: weighing Chinese yam powder and germs, and mixing the Chinese yam powder and germs according to a mass ratio of 2: 1; preparing a 2% sugar aqueous solution, and respectively carrying out high-pressure steam sterilization at 115 DEG C for 30 minutes on the sugar aqueous solution and the mixture; after cooling, adding the sweet water according to the mass ratio of the Chinese yam powder to the water of 3: 7, and uniformly mixing; a compound enzyme is added into the mixed solution, the compound enzyme is composed of amylase, glycoprotease and neutral protease, the preferable mass ratio of the amylase to the glycoprotease to the neutral protease is 1: 1: 1, and enzymolysis is conducted for 3-5 h at the temperature of 50 DEG C; inoculating a mixed bacteria solution consisting of lactobacillus bulgaricus and lactobacillus pentosus into the enzymatic hydrolysate, with the inoculation amount being 2-8% of the mass of the material, and fermenting at 30 DEG C for 4 days; and drying, crushing and optional flavor blending are performed to obtain the fermented Chinese yam powder. According to the method, the solubility and water binding capacity of the Chinese yam powder can be remarkably improved, the activity of total flavonoids and SOD (superoxide dismutase) is increased, the nutritional value and flavor are improved, and the method is suitable for development of instant drinks and functional foods.

The invention discloses easy-to-swallow whole-bean-based composite gel as well as a preparation method and application thereof, and belongs to the technical field of food processing for people with dysphagia. According to the invention, the whole soybean milk and the minced pork are creatively combined, and the unexpected synergistic effect can be generated when the xanthan gum, the konjac glucomannan and the guar gum are subjected to ternary compounding according to a specific proportion and experiments verify for the first time, so that the texture of the product is effectively optimized. Through specific ternary colloid compounding, a remarkable synergistic interaction effect is generated, so that the obtained product has high water binding capacity and low hardness, is soft and uniform in texture, meets the requirements of IDDSI 5-grade food, and also meets the FOSDU label permission standard II grade of Japan Food for Special Dietary Use. The whole-bean-based composite gel is rich in soybean protein and pork protein, high in nutritional value, simple in preparation process, suitable for industrial production and suitable for special diet of people with dysphagia.

The invention discloses a preparation method of low-salt minced spanish mackerel gel based on egg white protein, and belongs to the field of food processing. The preparation method comprises the following steps: S1, blending spanish mackerel to obtain minced spanish mackerel meat; s2, adding salt into the minced spanish mackerel meat, and blending to obtain low-salt minced spanish mackerel meat; s3, egg white protein is added into the low-salt minced spanish mackerel for blending, and low-salt egg white protein-minced spanish mackerel is obtained; and S4, performing two-stage heating on the low-salt egg white protein-minced spanish mackerel fillet to obtain the low-salt minced spanish mackerel fillet gel. According to the preparation method disclosed by the invention, the egg white protein is used for replacing spanish mackerel protein, so that the texture property of the low-salt minced spanish mackerel gel is improved, the indexes such as gel strength, water binding capacity and cooking loss of the low-salt minced spanish mackerel gel are ideal, and the network structure is more uniform and compact.

The invention belongs to the technical field of agricultural product storage, and particularly relates to a preparation method of egg white liquid with high freeze-thaw stability. According to the invention, the oligosaccharide cryoprotectant with excellent cryoprotection capability is used for inhibiting ice crystal growth and recrystallization in the egg white freezing and thawing process and reducing the content of freezable water, so that the egg white liquid with high freezing and thawing stability is obtained. The preparation method comprises the following specific steps: beating and separating eggs, and then collecting fresh egg white liquid; homogenizing and filtering egg white liquid; adding an oligosaccharide cryoprotectant into the egg white liquid and carrying out secondary homogenization; packaging to obtain a finished product. Compared with untreated fresh egg white liquid, the finally prepared high-freeze-thaw-stability egg white liquid added with trehalose and soybean oligosaccharides has the advantages that the freezable water content is remarkably reduced, the system can be kept uniform without phase separation after five times of freeze-thaw cycles, the protein solubility is improved, the processing characteristic is remarkably improved, the gel strength is respectively improved from 259.33 g to 433.33 g and 371.17 g, and the freeze-thaw stability is improved. And the water binding capacity is respectively increased to 49.82% and 44.74% from 36.23%.