140results about "Food ingredient as humectant" patented technology

A dough composition comprising gluten-free cereal flour, a water-soluble cellulose ether, and a low substituted cellulose ether having a molar substitution of 0.05-1.0 is provided. The bread made from the dough composition has a good mouthfeel and a satisfactory volume, retains softness over time, and are eatable by those patients of food allergy to wheat or the like.

The present invention relates to a composition for the oral administration of beneficial microorganisms in a discrete dosage form, comprising about 10% to about 50% by weight of a starch component, about 25% to about 50% by weight of a sugar component, about 0-20% of a humectant component, and about 5% to about 25% by weight of water. The composition has a soft and chewy texture and water activity of about 0.60 to about 0.75.

The present invention relates to a composition for the oral administration of beneficial microorganisms in a discrete dosage form, comprising about 10% to about 50% by weight of a starch component, about 25% to about 50% by weight of a sugar component, about 0-20% of a humectant component, and about 5% to about 25% by weight of water. The composition has a soft and chewy texture and water activity of about 0.60 to about 0.75.

The invention discloses a water-retaining agent for squid surimi. The water-retaining agent comprises the following components by weight: 3-5% of soy protein powder, 0.01-0.03% of transglutaminase, 3-5% of alga oligosaccharides, 0.5-1% of sodium caseinate, 1-3% of sodium gluconate, 1-1.5% of sorbitol, 1-3% sucrose esters, 0.1-0.3% of calcium chloride, and the balance of water. The water-retaining agent for squid surimi of the present invention uses readily available components at low cost, and is environment-friendly and secure; the components collaborate to effectively prevent freezing denaturation of squid surimi protein, reduce loss of thawed squid surimi juice, and improve adhesive properties and frozen quality of squid surimi; therefore, the water-retaining agent is worthy of popularization and application in refrigeration processing of squid surimi. The present invention also discloses a preparation method of the water-retaining agent for squid surimi; and the method has simple steps, less investment in equipment, and strong operability, and is applicable to industrial production.

The invention belongs to the field of food additives, and discloses a method for preparing citrus fibers through ultrasonic treatment. The method comprises the following steps of crushing citrus fiberresidues, performing screening with an 80-120-mesh sieve, preparing a citrus fiber solution of which the mass concentration is 0.1-1% with deionized water, then performing treatment under ultrasonicpower of 250-450W for 1-20min, regulating the pH to 3.0-7.0, performing heating in a water bath in a water bath pot of 45-60 DEG C for 1-2h, adding an ethanol solution, performing centrifugation, removing a supernatant, and drying solid precipitate under 45-70 DEG C to constant weight to obtain the citrus fibers. The citrus fibers are treated with ultrasonic waves, so that the prepared citrus fibers have good water retention ability, good oil retention ability, and good physicochemical properties of stickiness, particle diameter and the like, can well achieve the effects of stabilizing, thickening and water retention, and can widen the application range of the citrus fibers in food industry.

The invention provides a granular sausage rich in collagen. The granular sausage rich in collagen is characterized by comprising the following ingredients in parts by mass: 50-80 parts of pork, 200-500 parts of chicken breast, 20-30 parts of soybean protein, 5-10 parts of edible salt, 1-5 parts of a moisture retention agent, 0.001-0.003 part of TG enzyme, 0.01-0.05 part of sodium nitrite, 0.01-0.05 part of cochineal, 50-80 parts of chicken gristle, 20-50 parts of cooked skin grains, 0.5-1 part of monosodium glutamate, 0.5-1 part of potassium sorbate, 20-50 parts of starch, 10-20 parts of white granulated sugar, 0.8-1.2 parts of white pepper powder, 1-2 parts of spiced meat fine paste, 0.8-1 part of meat flavoring oil, 3-5 parts of pig marrow and 50-80 parts of ice water. The granular sausage is chewable and is crispy in mouth feel, rich in collagen and unique in taste.

The invention provides a mulberry fruit and mulberry leaf chewable tablet and a preparation method thereof. The mulberry fruit and mulberry leaf chewable tablet is prepared by the following raw materials in parts by weight: 20-35 parts of mulberry fruits, 4-10 parts of mulberry leaves, 10-25 parts of isomalto-oligosaccharide, 5-20 parts of cane sugar and 5-15 parts of mannitol; the parts of the mulberry fruits and the mulberry leaves by weight are counted by the dry weights. The chewable tablet with high nutrient quality is prepared by utilizing the mulberry fruits and the mulberry leaves as the main materials, choosing the isomalto-oligosaccharide, the cane sugar and the mannitol as the auxiliary materials, granulating in a wet method and tabletting. No pigments and essences are added during operation; the nutritional and flavor substances of the mulberry fruits are preserved on a larger extent, so that the mulberry fruit and mulberry leaf chewable tablet has high nutritional values and is safe and sanitary. The comprehensive utilization rate of the mulberries is improved, the processing and application field of the mulberry leaves is broadened and the mulberry planters' economic incomings are increased.

The invention discloses spleen and stomach strengthening sticky rice balls. The spleen and stomach strengthening sticky rice balls are prepared from the following raw materials in parts by weight: 190-210 parts of sticky rice, 30-45 parts of coix seed, 40-55 parts of oat, 10-15 parts of black rice, 20-25 parts of purple sweet potatoes, 85-95 parts of bananas, 25-35 parts of pumpkins, 45-55 parts of Chinese yam, 30-40 parts of chestnuts, 5-10 parts of raisin, 10-15 parts of dried Chinese data, 75-85 parts of sesame, 5-10 parts of pinenut kernels, 5-10 parts of hazelnut kernels, 40-50 parts of rock candy, 5-10 parts of hawthorn, 5-10 parts of liquorice, 2-4 parts of dried tangerine or orange peel, 2-5 parts of Poria cocos, 0.3-0.6 part of pectin, 0.2-0.6 part of curdlan, 70-80 parts of malt syrup, 50-60 parts of milk, 15-20 parts of honey, and 95-100 parts of water. The invention also discloses a preparation method of the spleen and stomach strengthening sticky rice balls.

The invention discloses a fresh-keeping liquid for fresh cut fruits and vegetables. The fresh-keeping liquid is prepared by compounding lactobacillus plantarum, carbon dots, ascorbic acid, citric acid, disodium ethylene diamine tetraacetate, glycerol and calcium propionate. According to the fresh-keeping liquid, the lactobacillus plantarum and the carbon dots are combined for fresh keeping of the fresh cut fruits and vegetables for the first time, the capability of lactic acid bacteria to inhibit the growth of spoilage bacteria and pathogenic bacteria is fully exerted, abundant radicals on the surfaces of the carbon dots are utilized, the water solubility, the reducibility and the antibacterial activity are good, the permeation effect on plant cells is enhanced, and the technical effects of synergistic bacteriostasis, sterilization and enzyme activity inhibition are achieved. All raw materials involved in a formula of the fresh-keeping liquid are of the food grade, the fresh cut fruits and vegetables can be directly eaten after being soaked in the fresh-keeping liquid, and the taste of the fresh cut fruits and vegetables cannot be adversely influenced. A preparation process is simple, the fresh-keeping effect is excellent, and the shelf life of the fresh cut fruits and vegetables can be prolonged to 12-15 days after the fruits and the vegetables are soaked in the fresh-keeping liquid and stored at the low temperature.

The invention relates to the technical field of foods and particularly discloses special udon noodle flour added with modified starch as well as udon noodles and a preparation method thereof. The special udon noodle flour is prepared from the following raw materials by weight percent: 70%-80% of wheat flour, 18%-28% of hydroxy propyl distarch phosphate and 1%-2% of vital gluten. The udon noodles provided by the invention are prepared from the following raw materials in parts by weight: 125-135 parts of the special udon noodle flour, 65-75 parts of water, 1.5-2.5 parts of salt, 0.2-0.3 part of sodium alginate and 0.05-0.15 part of lactic acid. According to the special udon noodle flour provided by the invention, a gel additive is not added; and the special udon noodle flour has the advantages of simple formula, low cost, greenness and environmental friendliness, and safety for eating. The udon noodles provided by the invention take the special udon noodle flour as the main raw material and starch is not easy to separate out when the prepared udon noodles are boiled; and the udon noodles have the advantages of low mushy degree, smooth surface, chewiness, very good water-retaining property and freezing resistance, and long-period guarantee period. The preparation method of the udon noodles is simple and convenient to operate and is suitable for industrialized popularization and application.

An improved flavor and microbiologically stable food composition is described. The food composition has low levels of humectant, a stabilizing salt, and little to no sodium chloride. The food composition is free of pathogenic and / or spoilage organism outgrowth for at least about thirty days.

The invention provides a preparation method of sodium hyaluronate with full molecular weight distribution, wherein the method comprises the steps: 1) carrying out hydrogen peroxide spraying and ultraviolet radiation treatment on a sodium hyaluronate solid raw material to obtain a sodium hyaluronate degradation material; 2) dissolving the sodium hyaluronate degradation material in water, and adjusting the pH value to be alkaline by using a NaOH solution to obtain a sodium hyaluronate alkaline solution; 3) performing ultrasonic treatment on the sodium hyaluronate alkaline solution; 4) preparing a sodium hyaluronate solution with the concentration of 0.1%-1% (w / v) from a hyaluronic acid solid raw material, and uniformly mixing the sodium hyaluronate solution with the sodium hyaluronate alkaline solution subjected to ultrasonic treatment according to the adding proportion of 20%-60% (v / v); and 5) performing adsorption treatment by adopting diatomite and activated carbon respectively, filtering and concentrating by adopting a nano filter membrane, and drying to obtain the product. According to the preparation method disclosed by the invention, sodium hyaluronate with relatively good activities such as water replenishing, moisturizing, anti-inflammation resistance and cell protection can be obtained.

The invention relates to Katz chicken steaks and a making method thereof, and belongs to the field of food processing. The Katz chicken steaks consist of the following raw materials in parts by weight: 100 parts of chicken breast, 7-9 parts of pickling materials, 1-2 parts of a water retaining agent, 0.3-0.5 part of chicken balsam, 3-5 parts of tapioca starch, 0.05-0.08 part of a chilli extract, 0.2-0.4 part of salt, 1-3 parts of a compound thickening agent, 32-35 parts of ice water and 25-30 parts of wrapping powder. The Katz chicken steaks disclosed by the invention are unique in flavor, crisp in outer parts and tender in inner parts, fine and smooth in meat quality, fragrant and mellow but not greasy in mouth feel, attractive in color, low in fat, rich in nutrients and convenient to eat.

The invention relates to preparation or treatment for meat type products, and particularly relates to a processing method of goose meat. The method comprises the following steps: (1) cleaning and dressing; (2) tenderizing and pickling, namely firstly adding a tenderizer to the drained goose meat until the pH value of the meat quality is 7.0-7.3, and pickling for 30-60 minutes by adopting a surface impregnation method; adding a pickling agent the weight of which is 5-7% of the weight of meat to the goose meat after tenderization treatment, mixing fully, and pickling for 30-40 minutes; (3) carrying out vacuum packaging; and (4) refrigerating after quick freezing. After the goose meat prepared by the method is cooked, the goose meat is fresh, tender and juicy, unique in flavor, rich in nutrition, easy to assimilate, and has lots of health care efficacies.

The invention discloses a fish quality maintaining and conditioning processing method. The fish quality maintaining and conditioning processing method comprises the steps of live fish pretreatment, fish body pretreatment, pulse-type breathing tumbling and coating film-fixing of the surface of fish, fish packaging, and freezing and refrigeration, wherein pretreatment comprises color development ofmyohemoglobin and stress contraction of myofibrils. According to the fish quality maintaining and conditioning processing method, the color and luster of the fish and the toughness of the myofibrils can be improved well, and the way is paid for a subsequent technology; and in pulse-type breathing tumbling and coating film-fixing of the surface of the fish, vacuum tumbling, a carrageenan and potassium chloride gelation reaction and a trehalose and polyphosphate anti-protein freezing denaturation treatment technology are adopted for pickling. Through the two steps, the purposes of improving theflavor and prolonging the shelf period by freezing the fish can be achieved, and the demands of consumers are more met; and the fish quality maintaining and conditioning processing method is easy tooperate, the fish product quality is high, and the edible flavor is excellent.

The invention relates to a compound soybean protein concentrate, in particular to a compound soybean protein concentrate special for improving the quality of sausage type meat products. The main raw materials of the compound soybean protein concentrate comprise soybean protein isolate, modified starch, soybean dietary fibers, soybean flour, sucrose fatty acid ester, molecular distillation glycerol monostearate, soybean lecithin, guar gum, carrageenin, konjaku flour, linseed gum and tamarind gum, wherein the soybean dietary fibers can enhance the water absorption of products, the modified starch as a water retaining agent and a tissue excipient enables the products to have good elasticity and stability, the sucrose fatty acid ester, the molecular distillation glycerol monostearate and the soybean lecithin can improve the emulsifying capacity of the products, and the konjaku flour, the carrageenin, the guar gum, the linseed gum and the tamarind gum can improve the viscoelasticity, the water retention capacity and the oil retention capacity of the products, increase the product yield and improve the mouth feel of the products.

The invention discloses a yak meat tenderizing and color-improving technology. The yak meat tenderizing and color-improving technology comprises the following steps: (1) shaping yak meat chunks, namely shaping acid-excreted mature yak meat chucks, and removing connective tissues such as sinews and tendons; (2) injecting tenderizing liquid, namely preparing tenderizing liquid, and uniformly injecting the tenderizing liquid into the yak meat chunks to be treated by using rowed syringe needles; (3) carrying out rolling-massage, namely performing rolling-massage on the yak meat chunks injected with the tenderizing liquid in a rolling machine so as to have the fiber of the yak meat infiltrated with the tenderizing liquid, and carrying out full reaction; (4) carrying out cutting and packaging, namely cutting the yak meat chunks after rolling-massage into pieces, and carrying out vacuum packaging; and (5) carrying out liquid high-hydrostatic-pressure treatment, namely performing liquid high-hydrostatic-pressure treatment on the vacuum-packaged yak meat so as to improve meat texture, and completing the tenderizing and color-improving processes. The yak meat tenderizing and color-improvingtechnology is capable of achieving the goal of tenderizing yak meat under the premise of preserving original color and luster of the yak meat; moreover, the yak meat tenderizing and color-improving technology is simple in processes, obvious in effects, low in processing cost, and significant in economic benefits.

The invention discloses a fresh keeping agent of pears. The fresh keeping agent comprises the following components in parts by weight: based on 100 parts of the fresh keeping agent, 1.5-2.0 parts of carboxymethyl chitosan, 0.2-0.4 part of tea polyphenols, 0.5-1.0 part of alginate-derived oligosaccharide, 0.0002-0.0004 part of 1-MCP, and the balance of water. The invention further relates to a preparation method of the fresh keeping agent of pears, and a fresh keeping method using the fresh keeping agent. The fresh keeping agent prepared by the method disclosed by the invention can be used forfresh keeping of the pears, is safe, free from toxin, simple to prepare and convenient to use and operate.

The invention belongs to the technical field of food processing, and particularly relates to a food water-retaining agent. The food water-retaining agent comprises, by mass, 7-15 parts of corn oil, 20-30 parts of potassium chloride, 2-8 parts of sucrose fatty acid ester, 1-4 parts of mannitol, 1-3 parts of trehalose and 20-30 parts of glycerinum. The food water-retaining agent can be widely applied to meat, aquatic products and common vegetables and fruits and has the effect of replenishing water, the food water-retaining agent can be widely applied to the field of various food classifications even though the water replenishing effect for a single variety is not better than that of water-retaining agents in the prior art, consumers do not need to purchase independent water-retaining agents for single varieties, the purpose that one water-retaining agent is applicable to water retaining of various kinds of food can be achieved, the production cost is saved, and the trouble caused by repeated purchase is avoided.

The invention provides a composition containing resveratrol and used for treating ulcerative colitis. The composition consists of the following components in parts by weight: 1-10 parts of resveratrol, 5-20 parts of a grape seed extract, 10-50 parts of prebiotics and an adhesive which is 2-5% of the total weight of other components, and the binder namely the adhesive is water or an alcohol solution of 80-95%. The components of the composition cooperate for common use, so that the in vivo cell factors can be regulated, and the inflammation can be restrained; and after experiment mice induced with dextran sulfate sodium are intervened with the composition, the symptom of acute colitis is relieved, the weight reduction is restrained, and the colon shrinking degree is obviously improved. The composition preparation is harmonious in color after being brewed and is moderate in mouth feel.

In order to improve the utilization rate of squid resources, effectively extends squid deep processing, and enhance the economic value added of products, the invention relates to a processing method of a squid skewer. The method is characterized by adding whey protein, calcium chloride and modified starch to improve the surimi gel strength and water holding capacity. Papain is inoculated for enzymolysis of fish protein to reduce the fishy smell and bitterness. And small peptides with bioactivity are generated to promote human body digestion and absorption.

The invention discloses nutritive rice noodle with vegetable taste. The nutritive rice noodle with vegetable taste comprises the following raw materials: rice meal, corn flour, soyabean protein powder, celery powder, tomato powder, purple cabbage powder, ginger powder, vegetable oil, xylitol, chitosan, glycerin monostearate, sucrose fatty acid ester, sodium caseinate, complex carbonate, salt, soyabean lecithin, nutrient supplements, citric acid and malic acid. According to the nutritive rice noodle with vegetable taste provided by the invention, the obtained rice noodle is rich in nutrition and excellent in health effect, has the vegetable taste when eaten, is smooth in taste, fine and chewy and easily improves the human appetite.

The invention discloses a formula of salt-reduced salted egg yolk luncheon meat. The formula comprises the following raw materials in parts by weight: 65 to 85 parts of pork, 2 to 15 parts of salted egg yolk, 10 to 20 parts of ice crumbs, 0.5 to 1 part of edible salt, 1.5 to 2 parts of starch acetate, 0.1 to 0.5 part of D-sodium erythorbate, 0.5 to 1.0 part of soybean protein isolate, 0.1 to 0.8 part of TG enzyme, 0.4 to 1 part of collagen, 0.3 to 1 part of mixed salt, 0.2 to 0.5 part of compound stabilizer, 0.2 to 0.5 part of curdlan, 1 to 1.5 parts of white granulated sugar, 0.03 to 0.08 part of an acidity regulator, 0.1 to 1 part of coconut powder, 0.5 to 1 part of spice and 0.1-1 part of sodium caseinate. The preparation method of the luncheon meat is improved, and the method not only can reduce the loss of fragrance and nutritional ingredients, makes the original luncheon meat more diversified and good, but also reduces the intake of sodium, and provides guarantee for the diet health of consumers.

The invention discloses a compound sausage water-retaining agent. The compound sausage water-retaining agent is prepared from 25-35% of konjac glucomannan, 15-20% of k-type carrageenan, 10-25% of l-type carrageenan, 5-10% of KCl, 7-10% of NaCl and 15-25% of maltodextrin. A compounding method of the compound sausage water-retaining agent comprises the following steps of 1, putting the raw materialsby mass into a conical mixer for mixed processing in sequence; 2, after the raw materials are mixed for 5-15 min, discharging, by mass, 5-10% of a mixture from a bottom valve of the conical mixer, then putting the mixture into the conical mixer, and conducting mixed processing while discharging is conducted; 3, repeating the operations of step 2 twice; 4, continuing to mix the materials for 10-20min to prepare the compound sausage water-retaining agent. The compound sausage water-retaining agent has the advantages that a sausage product has elasticity, chewiness, tenderness and juiciness anddoes not get dehydrated, does not generate oil and keeps a good shape in the heating processes of cooking, baking, deep-frying, frying and the like; the quality of the sausage product is significantly improved, and the stability of the sausage product within the shelf date is improved.

The invention relates to the technical field of food processing, in particular to a sea buckthorn cheese fish meat pie and a preparation method thereof. The sea buckthorn cheese fish meat pie mainly comprises the following raw materials in percentage by weight: 20%-45% of fish meat, 6%-20% of potatoes, 6%-25% of sea buckthorn fruits, 3%-10% of corn starch, 5%-10% of cheese, 3%-8% of avocado, 8%-30% of honey, 4%-8% of water chestnuts, 10%-25% of low-gluten wheat flour, and 0.3%-2% of a thickening water retention agent. According to the sea buckthorn cheese fish meat pie disclosed by the invention, the fish meat is matched with sea buckthorn and the cheese, so that the sea buckthorn cheese fish meat pie has the health care efficacies of whitening skins, resisting wrinkles and ageing, protecting livers, promoting digestion, dredging intestines for defecation and enhancing the immunity of organisms, and has sweet and sour fruity flavor. According to the preparation method disclosed by the invention, a stone heating technology is adopted, and the sea buckthorn cheese fish meat pie is processed at low temperature, so that the health care functions and the nutrition of the sea buckthorn fruits are reserved well; besides, heat is uniform to distribute, so that the fish meat pie has favorable appearance and crisp fragrant mouth feel.

The invention relates to the field of deacidification agents, and discloses a compound deacidification agent for frozen Dosidicus gigas, containing the following components in parts by weight: 8-16 parts of calcinated shell powder, 5-10 parts of sodium citrate, 5-10 parts of sodium bicarbonate, 3-5 parts of tea polyphenol, 1-3 parts of vitamin E, 1-3 parts of camellia oil, 2-4 parts of lecithin, and 60-80 parts of sterile water. According to the invention, a compound deacidification agent is designed aiming at the characteristics of Dosidicus gigas, and is reasonable and scientific in formulaand good in safety; by adding multiple antioxidants and the deacidification agent, the compound deacidification agent achieves a synergistic effect with unsaturated fatty acid, is better in deacidification effect, has the effects of retaining water and inhibiting browning, does not have acerbity, and is good in taste and suitable for popularization.

The invention relates to the technical field of food processing, and particularly provides a gel candy as well as a preparation method and application thereof. The invention provides a gel candy whichcomprises a wrapping shell and inclusion liquid wrapped in the shell, and the wrapping shell comprises the following components in parts by weight: 2-250 parts of a thickener, 20-80 parts of a moisture retention agent, 30-300 parts of a sweetening agent and 700-1100 parts of water; wherein the inclusion liquid comprises the following components in parts by weight: 1-20 parts of probiotics, 10-200parts of vegetable oil and 1-20 parts of essence.

The invention discloses a fish flesh fragrance-locking, taste-controlling, and flavor-improving method, which comprises following steps: fish preprocessing, pulse type breathing rolling and fish fleshsurface coating-fixing, fish packing, freezing, and storing. In the pulse type breathing rolling and fish flesh surface coating-fixing, vacuum rolling is adopted, carrageenan and potassium chloride gel carry out reactions, trehalose and sodium polyphosphate are used to resist the freeze denaturation of proteins; and perilla, black tea, and ginger powder are used to carry out pickling to enhance the fragrance and remove the fishy smell. The flavor and elasticity of fish flesh are largely improved by the steps mentioned above, the quality of fish flesh is guaranteed, at the same time, the shelflife is prolonged, the needs of consumers are better satisfied, the operation is simple, the fish flesh quality is high, and the taste is good.

The invention discloses a sandwiched or non-sandwiched gel candy for invigorating the stomach and promoting digestion. The sandwiched or non-sandwiched gel candy for invigorating the stomach and promoting digestion is characterized by comprising the following components in parts by weight: 0.8-3.0 parts of Fructus Crataegi powder, 0.1-0.5 parts of Endothelium Corneum Gigeriae Galli powder, 0.4-2.0parts of Fructus Hordei Germinatus powder, 0.4-2.0 parts of Poria powder, 0.15-0.8 parts of Fructus Alpiniae Oxyphyllae powder, 0.06-0.5 parts of Semen Raphani powder, 1.0-8.0 parts of zinc-rich yeast powder, 0-10.0 parts of a dairy product, 7.5-15.0 parts of an excipient, 0-8.0 parts of a humectant, 13.0-82.0 parts of a sweetener, 0-45.0 parts of a filler, 0.35-8.0 parts of a flavoring agent, 0-0.85 part of an acidulant and 10-28 parts of water. The sandwiched or non-sandwiched gel candy for invigorating the stomach and promoting digestion has functions of invigorating the stomach and promoting digestion, invigorating the spleen and improving appetite, a treatment method is simple, the requirement of supplementing zinc for children can be met, furthermore, functions of invigorating the stomach and promoting digestion, and improving appetite are fulfilled, the problem that children do not want to eat at present is solved, and meanwhile, by a special grinding process, the product tastes good, is good in stability and is easy to store.

The invention belongs to the technical field of meat products, and especially relates to a high water-retaining steak and a making method thereof. The steak includes, by weight in parts, 100 parts ofbeef, 5-8 parts of starch, 5-10 parts of oyster sauce, 1-2 parts of white granulated sugar and 1-3 parts of a water-retaining agent. Through the compounding of the water-retaining agent, the made steak is good in high water-retaining performance, fresh, tender, juicy, good in anti-fat oxidation performance and low in cost.