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30results about "Food ingredient as solidifying agent" patented technology
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Porous Catalytic Matrices for Elimination of Toxicants Found in Tobacco Combustion Products
ActiveUS20130032160A1Reduce in quantityTobacco treatmentOrganic-compounds/hydrides/coordination-complexes catalystsToxicantChemical compound
Described herein are compositions and methods for capturing carbonylic or phenolic toxicants, or converting these toxicants into less volatile compounds. The toxicants, which may be a component of cigarette smoke, may be captured by physical or chemical adsorption, absorption, or entrapment.
Owner:MASSACHUSETTS INST OF TECH
Probiotic microcapsule soft particle and preparation method thereof
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Sweet potato-rice flour 3D-printing food material and processing method therefor
InactiveCN106173891ANo pollution in the processEffective absorptionFood ingredient as solidifying agentFood shapingVegetable oilPotato starch
The invention relates to a sweet potato-rice flour 3D-printing food material and belongs to the field of 3D-printing materials. The sweet potato-rice flour 3D-printing food material is prepared from the following raw materials in parts by weight: 60-70 parts of rice flour, 10-15 parts of sweet potato starch, 10-15 parts of water, 8-10 parts of fresh milk, 3-5 parts of buckwheat flour, 3-5 parts of vegetable oil, 2-3 parts of honey, 2-3 parts of xylitol, 2-3 parts of common salt, 2-3 parts of maltodextrin, 2-3 parts of dietary fibers, 1-2 parts of emulsifier and 0.1-0.2 part of flavoring essence. According to the sweet potato-rice flour 3D-printing food material, low-sugar and low-fat raw materials are adopted, and chemical additives are not contained, so that the sweet potato-rice flour 3D-printing food material is pollution-free and healthier. The sweet potato starch contains a large amount of protein, fat and various vitamins and mineral substances which can be effectively absorbed by human bodies. By adopting 3D printing, the diversified, customized and automated production of products can be achieved, and the kind of 3D-printing food materials is enriched. By adopting nano rice flour, the technological requirements of 3D printing can be met; and by adopting selenium-rich rice flour, selenium which is essential to the human bodies is supplemented, and thus the demands of different consumers are met.
Owner:安徽省中日农业环保科技有限公司
Probiotic microcapsule with composite material as wall material and preparation method of probiotic microcapsule
The invention relates to a method for processing a wall material of a probiotic microcapsule, the probiotic microcapsule and a preparation method of the probiotic microcapsule.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Seaweed cubilose as well as preparation method and application thereof
PendingCN111264858ARich experience channelsLow priceFood ingredient as solidifying agentFood ingredient as emulsifierBiotechnologySeaweed food
The invention relates to seaweed cubilose as well as a preparation method and application thereof, and belongs to the technical field of food production. The invention provides the seaweed cubilose. The seaweed cubilose is a profiling cubilose prepared by taking sodium alginate and a curing agent as main raw materials. The seaweed cubilose has an appearance comparable to that of natural cubilose,also has fine and smooth taste comparable to that of the natural cubilose, is lower in price, and enriches the experience channels of cubilose tasting and eating. The invention further provides the preparation method of the seaweed cubilose, and the method is simple to operate, stable in process and suitable for industrial production.
Owner:CHENGDU XINGTAIZHIGAO BIOLOGICAL SCI & TECH CO LTD
Blueberry rice flour 3D (three-dimensional) printing food material and processing method thereof
InactiveCN106173866AIrreplaceable health careIncrease contentFood ingredient as solidifying agentLipidic food ingredientsVegetable oilFood material
The invention discloses a blueberry rice flour 3D (three-dimensional) printing food material and a processing method thereof, and belongs to the field of 3D printing materials. The blueberry rice flour 3D printing food material is prepared from the following raw materials in parts by weight, 60-70 parts of rice flour, 15-20 parts of water, 8-10 parts of blueberry juice, 8-10 parts of skim milk powder, 3-5 parts of salt, 3-5 parts of vegetable oil, 2-3 parts of maltose, 2-3 parts of xylitol, 1-3 parts of edible pigments, 1-3 parts of dietary fibers, 1-2 parts of emulsifying agents and 0.5-0.8 part of essence. Blueberries are rich in various amino acids, vitamins and mineral elements, particularly contain 17 water-soluble anthocyanins with the highest content among all fruits and vegetables, and have irreplaceable healthcare functions for retinas of human eyes. The selenium-enriched rice flour can supplement selenium needed by human bodies, human immunity is enhanced, human health is promoted, and senescence is delayed. By 3D printing, products can be prepared in a diversified, personalized and automated manner, types of 3D printing food materials are enriched, and the requirements of different consumers can be met.
Owner:WUHU KAIAOER ENVIRONMENTAL PROTECTION TECH
Fluidized-bed spray granulation method for preparing probiotic microcapsule and product of fluidized-bed spray granulation method
PendingCN111134332AReduce moistureReduced activityFood ingredient as solidifying agentFood shapingSpray GranulationFluidized bed
The invention relates to a fluidized-bed spray granulation method for preparing a probiotic microcapsule and the probiotic microcapsule prepared by virtue of the method. The preparation method comprises the following steps: (1) coating a first-layer microcapsule by virtue of the fluidized-bed spray granulation method; (2) optionally coating a second-layer microcapsule; and (3) optionally coating the microcapsule obtained in the step (2) in a fluidized bed for the third time or more.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Hawthorn rice powder 3D printing food material and processing method thereof
InactiveCN106234933ANo pollution in the processIncrease acidityAdditive manufacturing apparatusFood ingredient as solidifying agentVegetable oilAPPETITE INCREASE
The invention relates to a hawthorn rice powder 3D printing food material, and belongs to the field of 3D printing materials. The hawthorn rice powder 3D printing food material comprises the following raw materials by weight: 60-70 parts of rice powder, 5-8 parts of a hawthorn extract, 8-10 parts of water, 8-10 parts of fresh milk, 8-10 parts of buckwheat powder, 3-5 parts of vegetable oil, 2-3 parts of honey, 2-3 parts of xylitol, 2-3 parts of edible salt, 2-3 parts of maltodextrin, 2-3 parts of dietary fiber, 1-2 parts of an emulsifier, and 0.1-0.2 part of essence. According to the present invention, the low-sugar and low-fat raw materials are used, the hawthorn rice powder 3D printing food material does not contain chemical additives and is pollution-free and health; the hawthorn has effects of digestion benefiting, appetite increasing, blood fat lowering and the like; with the 3D printing, the diversified, personalized, automated production of the product can be achieved, and the types of the 3D printing food materials can be enriched; the nanometer rice powder is used, such that the process requirements of the 3D printing can be met; and the selenium-rich rice powder is used, such that the selenium required by human body is supplemented, and the requirements of different consumers are met.
Owner:安徽省中日农业环保科技有限公司
Probiotic microcapsule and preparation method thereof
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Abelmoschus esculentus seed oil microcapsules and preparation method thereof
InactiveCN107811297AHigh activityOxidation of active ingredients improves the stability of okra seed oilSugar food ingredientsFood ingredient as solidifying agentOil emulsionBioavailability
The present invention discloses abelmoschus esculentus seed oil microcapsules and a preparation method thereof. Firstly, abelmoschus esculentus seed oil is mixed with whey protein isolate, the mixtureis subjected to a high-speed dispersion to form an O / W type primary emulsion, then arabic gum is added, a pH value is adjusted, the whey protein isolate and the arabic gum undergoes a condensation reaction through electrostatic interactions to form a complex condensed phase precipitation around the abelmoschus esculentus seed oil emulsion droplets to obtain the microcapsules, a certain amount ofa curing agent is added to solidify, the washed precipitate is filtered to obtain wet microcapsules, and the wet microcapsules are dried to obtain the powdered abelmoschus esculentus seed oil microcapsule product. The abelmoschus esculentus seed oil microcapsules have advantages of being stable in preparation processes and being suitable for industrial productions, and the obtained abelmoschus esculentus seed oil microcapsules are fast in absorption, high in bioavailability, free of odor, and easily accepted by consumers, and provide ideas for developments of medicinal and health-care productsfor the abelmoschus esculentus seed oil.
Owner:HUAQIAO UNIVERSITY +1
Sugar gel 3D printing soft material and preparation method thereof
PendingCN112314767ASolve thermal expansionSolve supportiveConfectionerySweetmeatsButter cocoaCarrageenan
The invention discloses a sugar gel 3D printing soft material and a preparation method thereof. The preparation method comprises the following steps of firstly, carrying out sugar grafting reaction onsugar and protein to obtain a glycoprotein compound, mixing the compound with an emulsifier, a curing agent and coagulant aids in proportion, and then printing by using a 3D printer. According to themethod, sugar and protein are used as raw materials, polyglycerol fatty acid ester is used as the emulsifier, calcium gluconate is used as the curing agent, carrageenan and cocoa butter are used as coagulant aids, the technology has the advantages of good continuity and high precision, a printing outlet is not blocked during printing, and the inheritance and development of the modern food processing technology on the traditional handicraft are realized.
Owner:SHENYANG NORMAL UNIV
Giant salamander protein peptide capsules for neutralizing effect of alcoholic drinks and preparation method of giant salamander protein peptide capsules
InactiveCN110432497AIncrease varietyImprove solubilityFood ingredient as solidifying agentFood shapingGiant salamanderEcology
The invention discloses giant salamander protein peptide capsules for neutralizing effect of alcoholic drinks. The giant salamander protein peptide capsules comprise capsule shells and contents enclosed in the capsule shells and are characterized in that the contents comprise the following raw materials in parts by weight of 15-25 parts of giant salamander protein peptide powder, 10-20 parts of radix puerariae, 15-20 parts of Chinese yams, 8-12 parts of common goldenrop, 5-10 parts of honey, 3-8 parts of a curing agent and auxiliary materials. The invention further discloses a preparation method of the giant salamander protein peptide capsules for neutralizing effect of alcoholic drinks. Through compatibility of the giant salamander protein peptide powder, the Chinese yams, the radix puerariae and the common goldenrop, the honey is used for assistance, and the curing agent is used for stabilizing highly volatile substances in the Chinese yams, the radix puerariae, the common goldenropand the giant salamander protein peptide powder, so that the giant salamander protein peptide capsules for neutralizing effect of alcoholic drinks are obtained. Through coordination of the giant salamander protein peptide powder, the Chinese yams, the radix puerariae and the common goldenrop, the giant salamander protein peptide capsules act on the bodies of people, are easy to dissolve and high in absorption so as to achieve good effects and health-care effects of neutralizing the effect of alcoholic drinks, and are also convenient for users to carry.
Owner:湖北世厚耀榜纪田农业发展有限公司 +4
Porous catalytic matrices for elimination of toxicants found in tobacco combustion products
Described herein are compositions and methods for capturing carbonylic or phenolic toxicants, or converting these toxicants into less volatile compounds. The toxicants, which may be a component of cigarette smoke, may be captured by physical or chemical adsorption, absorption, or entrapment.
Owner:MASSACHUSETTS INST OF TECH
Preparation method ofprobiotic microcapsules by extruding granulation method and product prepared by method
PendingCN111134330ALow costHigh bacterial contentFood ingredient as solidifying agentLipidic food ingredientsSpray GranulationFluidized bed
The invention relates to a preparation method of probiotic microcapsules and the probiotic microcapsules prepared by the method. A method combining extruding granulation with spraying granulation through a fluidized bed is adopted. The preparation method comprises the following steps of: (1) performing coating of first-layer microcapsules; (2) optionally performing coating of second-layer microcapsules; and (3) optionally performing continuous coating for the third time or more times on the microcapsules obtained in the step (2).
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Instant probiotic solid beverage and preparation method thereof
InactiveCN111903887ARich in nutrientsReduce the impactLactobacillusFood ingredient as solidifying agentNutritional compositionWater soluble
The invention discloses an instant probiotic solid beverage. The instant probiotic solid beverage is prepared from the following raw materials in parts by weight: 2-4 parts of bifidobacterium animalisfreeze-dried powder, 2-4 parts of lactobacillus rhamnosus freeze-dried powder, 0.5-1 part of lactobacillus fermentum freeze-dried powder, 6-10 parts of xylitol, 8-16 parts of stevioside, 25-40 partsof fruit and vegetable powder, 40-60 parts of skim milk powder, 3-6 parts of a fixing agent and 10-20 parts of water-soluble dietary fibers. The invention relates to the technical field of beverage processing. According to the instant probiotic solid beverage and the preparation method thereof, xylitol and stevioside are used for replacing a common sweetening agent, the influence of sugar in the solid beverage on a human body can be effectively reduced, and fruit and vegetable powder and dietary fibers are added into the raw materials, so that nutritional ingredients in the solid beverage arericher. In the processing process, the probiotic powder and various materials are mutually fixed through the fixing agent, and the survival time of probiotics can be prolonged, so that more probioticscan enter the intestinal tract to play a role, and the effect of promoting intestinal tract peristalsis is better.
Owner:江苏碧清园食品科技有限公司
Mulberry rice noodle 3D printing food material and processing method thereof
InactiveCN106173868AHas an immune boosting effectImprove blood supplyFood ingredient as solidifying agentLipidic food ingredientsDietary fiberFood material
The invention relates to a mulberry rice noodle 3D printing food material and a processing method thereof and belongs to the field of 3D printing materials. The mulberry rice noodle 3D printing food material consists of the following raw materials in parts by weight: 50-60 parts of rice noodles, 15-20 parts of water, 8-10 parts of glutinous rice flour, 8-10 parts of mulberry juice, 8-10 parts of skimmed milk powder, 3-5 parts of table salt, 3-5 parts of plant oil, 2-3 parts of maltose, 2-3 parts of xylitol, 1-3 parts of an edible pigment, 1-3 parts of dietary fibers, 1-2 parts of an emulsifying agent and 0.5-0.8 part of essence. Mulberry has the effects of reducing blood fat, blacking hair, improving skin, improving human body immunity and the like; selenium-rich rice flours can supplement selenium elements required for human bodies, enhance the human body immunity, effectively clear away harmful wastes in the human bodies, promote the human body health and delay the senescence; as a 3D printing way is adopted for preparation, the diversified, personalized, automated production of products can be realized, the type of the 3D printing food material is enriched, and the different consumer needs can be met.
Owner:WUHU KAIAOER ENVIRONMENTAL PROTECTION TECH
Konjac cake and preparation method thereof
InactiveCN104207140AGreat tasteFood ingredient as solidifying agentFood preparationReady to eatWork in process
Owner:镇安县华联农工商有限公司
Vegetable pickling salt and preparation method thereof
PendingCN112602922AWill not affect the tasteEvenly dispersedFood ingredient as antioxidantFruit and vegetables preservationMetallurgyGreen teas
The invention relates to vegetable pickling salt and a preparation method thereof. The vegetable pickling salt comprises powder microcapsules and salt particles, wherein the mass ratio of the powder microcapsules to the salt particles is 1:(1-2); the powder microcapsules are prepared by wrapping powder with a wall material and comprise 20%-30% of an antioxidant and 70-80% of green tea powder; and the salt granules are prepared by granulating edible salt and a brittleness-keeping agent, and comprise 70-80% of edible salt and 20-30% of a brittleness-keeping agent. The invention also provides a preparation method of the vegetable pickling salt, which comprises the steps of dissolving the wall material in water to obtain a wall material solution, proportionally mixing the wall material solution, the antioxidant and the green tea powder, forming microdroplets in a supply nozzle system of a microcapsule granulator, and dropwisely adding the microdroplets into a curing agent to obtain powder microcapsules; mixing the brittleness-keeping agent with the edible salt, adding water, and granulating to obtain salt granules; and mixing the powder microcapsules with the salt granules to obtain the vegetable pickling salt. Through a small amount of vegetable pickling salt, pickled vegetables can be kept crisp and antioxidant for a long time, the color and luster of the vegetables can be kept, and the content of nitrite can be reduced.
Owner:湖北省益欣盐产业技术研究院有限公司
Shii-take and chicken meat flavored nutritious flour and preparation method thereof
InactiveCN105053809AGreat tasteAvoid harmFood ingredient as solidifying agentNatural extract food ingredientsNutritive valuesBiotechnology
The present invention discloses a shii-take and chicken meat flavored nutritious flour which consists of the following raw materials in parts by weight: wheat 200-230, shii-take 10-12, chicken meat powder 7-10, garlic powder 2-3, fennel powder 1-2, grape seed oil 4-5, white fungus 5-7, celery 13-15, smallanthus sonchifolius fruits 14-18, ligusticum chuanxiong 3-5, schisandra chinensis 4-7, poria cocos 3-4, chitosan 0.4-0.6, and an appropriate amount of amylase and papaya protease. The shii-take and chicken meat flavored nutritious flour preparation method includes the following steps: the wheat is put and soaked in a traditional Chinese medicine decocted fluid of the ligusticum chuanxiong, schisandra chinensis, poria cocos, etc., which enables the flour to have health-care efficacies of promoting the circulation of qi and removing stagnation, and causing diuresis and excreting dampness; the papaya protease is subjected to curing treatment using the chitosan, which enables the papaya protease to have heat resista and heat increasing activity, and reduces the enzyme reaction time; the added amylase and papain protease can increase the content of polypeptides and polysaccharides in the flour and enable the flour to be easily absorbed by human body; and the added shii-take, chicken meat, and other ingredients can improve the taste of the flour and increase the nutritional value.
Owner:凤台县永新工贸有限责任公司
Thickening or curing agent for oil
ActiveCN114599343AHigh transparencyHigh viscosityCosmetic preparationsMake-upPolymer scienceGlycerol
The present invention provides a thickening or curing agent which is a thickening or curing agent for an oil agent and contains a polyglycerol fatty acid ester that satisfies the following conditions (A) to (E). (A) The polyglycerol has an average degree of polymerization of 10 or more. (B) at least one straight-chain saturated fatty acid having 16-24 carbon atoms; (C) contains one or more substances selected from the group consisting of hydroxy fatty acids and hydroxy fatty acid polycondensates; (D) the esterification rate is 70% or more; (E) The mass ratio of component (B): component (C) is from 80: 20 to 98: 2. The thickening or curing agent according to the present invention can be used as a raw material for cosmetics, pharmaceuticals, foods and drinks, industry, and the like.
Owner:TAIYO KAGAKU CO LTD
Andrias davidianus protein peptide health-care capsule and preparation method thereof
PendingCN110432498ARealize the health effectAvoid boilingFood ingredient as solidifying agentFood shapingAquaculture industryLactose
The invention discloses an andrias davidianus protein peptide health-care capsule and a preparation method thereof. The andrias davidianus protein peptide health-care capsule comprises a capsule shelland a content encapsulated in the capsule shell. The content includes the following raw materials in parts by weight: 8-14 parts of andrias davidianus protein peptide powder, 10-30 parts of lactose,10-30 parts of radix scutellariae, 10-30 parts of curing agent and auxiliary materials. Compared with the prior art, the andrias davidianus protein peptide health-care capsule of the invention can improve human immunity and has health care effect on human body. The andrias davidianus protein peptide health-care capsule of the invention also comprises highly processed products of the andrias davidianus, so as to provide a development direction for further processing of the andrias davidianus and facilitate long-term development of aquaculture industry of the andrias davidianus.
Owner:湖北世厚耀榜纪田农业发展有限公司 +4
Konjac noodles and preparation method thereof
PendingCN112056545AGood film formingImprove toughnessFood preservationFood ingredient as solidifying agentBiotechnologyCellulose
The invention belongs to the field of konjac food processing. Konjac noodles are prepared from the following components in percentage by mass: 4-5% of konjac fine powder, 15-17% of modified starch, 0.1-0.3% of sodium carbonate, 0.05-0.1% of citric acid, 0.05-0.1% of D-sorbitol solution, 0.05-0.1% of carrot pigment, 0.04-0.06% of titanium dioxide, 0.04-0.06% of locust bean gum, 0.01-0.03% of xanthan gum, 0.01-0.03% of carboxymethyl cellulose, 0.01-0.03% of corn gum, 0.01-0.03% of carrageenan, 0.005-0.015% of ethyl maltol, 0.005-0.015% of vitamin E and the balance of pure water. The konjac noodles have good palatability and chewiness, high expansion rate, are similar to noodles in shape, are not easy to be burnt when being cooked, and have soft and tough taste and high resilience.
Owner:惠州旺嘉食品有限公司
Preparation method of bean curd acid pulp coagulant
PendingCN112806526AHigh nutritional valueNutritional balanceFood homogenisationClimate change adaptationBiotechnologyLactic acid bacterium
The invention discloses a preparation method of a bean curd acid pulp coagulant, and particularly relates to the technical field of bean curd coagulants. The bean curd acid pulp coagulant is prepared from the following raw materials in parts by weight: 60 to 80 parts of millet, 1 to 4 parts of citric acid, 1 to 4 parts of malic acid, 1 to 3 parts of chymotrypsin, 1 to 3 parts of transglutaminase, 2 to 5 parts of torreya grandis seeds, 1 to 3 parts of semen euryales, 2 to 8 parts of rhizoma atractylodis and 2 to 10 parts of kelp; and the used auxiliary materials comprise 5 to 10 parts of lactic acid bacteria. The acid is effectively produced by controlling the millet fermentation process, so that the acid bean curd coagulant rich in millet functional degradation products is formed; the problems of unstable quality, few functional ingredients, poor preservation performance, inconvenience in transportation and use and the like of the conventional acid pulp coagulant are solved; the efficient, convenient, fast, stable and easy-to-operate acid pulp coagulant is prepared; and the flavor, the mouthfeel, the texture and the appearance of the prepared bean curd are effectively improved.
Owner:SHANXI AGRI UNIV
Juvenile cuttlefish quality improver and method for improving quality of frozen juvenile cuttlefish
PendingCN112772902APlay the role of curing stereotypesEnhanced resistance to freeze denaturationFood freezingFood ingredient as solidifying agentBiotechnologySodium bicarbonate
The invention discloses a juvenile cuttlefish quality improver. The juvenile cuttlefish quality improver is prepared from the following components in percentage by mass: 3-4% of sodium bicarbonate, 1-2% of table salt, 0.3-0.5% of glucolactone, 2-4% of trehalose and the balance of water, and the pH value of the juvenile cuttlefish quality improver is 9-10. The invention further discloses a method for improving the quality of frozen juvenile cuttlefishes by adopting the juvenile cuttlefish quality improver. According to the juvenile cuttlefish quality improver disclosed by the invention, a phosphorus-free raw material formula is adopted, so that the juvenile cuttlefish can be cured, shaped, tenderized and subjected to water retention, and the appearance plumpness, crisp and tasty taste and seafood flavor of the juvenile cuttlefish are remarkably improved. According to the method for improving the quality of the frozen juvenile cuttlefish, the two working procedures of curing and shaping and tenderization and water retention of the juvenile cuttlefish are completed in one step, the production working procedures are simplified, the production time is shortened by 50% or above, and industrial and large-scale production is easy to achieve.
Owner:江苏欣悦海食品科技有限公司
Konjac lotus leaf compound powder and preparation method thereof
InactiveCN109275899AReduce cholesterolSuitable for large-scale productionAntipyreticMetabolism disorderAcute hyperglycaemiaCholesterol
The invention discloses konjac lotus leaf compound powder and a preparation method thereof, the konjac lotus leaf compound powder comprises lotus leaf powder, water, konjac flour and a curing agent; the preparation method comprises the following steps: step 1, mixing the lotus leaf powder with the water, and uniformly stirring to obtain lotus leaf water; and step 2, adding the konjac flour into the lotus leaf water, and uniformly stirring to obtain paste; step 3, performing standing and puffing on the paste, and adding the curing agent to cure so as to obtain a solidified substance; and step 4, injecting the solidified substance into a mould, cooking, shaping, packaging and sterilizing to obtain the konjac lotus leaf compound powder. The sensory indexes, the physical and chemical indexes and the microbial indexes of the konjac lotus leaf compound powder meet the standard requirements, the konjac lotus leaf compound powder has the effects of reducing excessive cholesterol and hyperglycemia in blood and liver and inhibiting colorectal cancer, and can be used for treating swelling and pain, cough due to fluid retention, and detoxifying, and has the effects of whitening, fading spots,losing weight and the like, and the taste and nutritional requirements of consumers are met; the preparation method is simple, the production cost is low, and the preparation method is suitable for large-scale production of enterprises.
Owner:安康市纤纤魔芋生物科技有限公司
Tender bean curd and processing method thereof
PendingCN113729161ADelicate tasteExtended shelf lifeFood thermal treatmentFood ingredient as solidifying agentBiotechnologySoybean product
The invention provides a tender bean curd and a processing method thereof, and belongs to the technical field of bean product processing, and the processing method comprises the following steps: detoxifying soybeans, cleaning, crushing, soaking, grinding into soybean milk, centrifugally separating, adding calcium chloride into filtrate, standing, curing, and draining to obtain the tender bean curd. Anti-nutritional factors including a trypsin inhibitor, beany flavor components and the like in soybeans are removed by adopting a chemical steam method, meanwhile, a curing agent and a demulsifying agent calcium chloride are added into the emulsified soybean milk obtained after centrifugation, the demulsification and defoaming effects can be effectively achieved, the soybean milk can be rapidly cured to form the bean curd, and the bean curd quality is improved. The obtained bean curd is fine and smooth in taste, long in shelf life and widely loved.
Owner:湖南乡乡嘴食品有限公司
Composition for diabetic and preparation method thereof
InactiveCN107439888AStable in natureEnhanced inhibitory effectFood ingredient as antioxidantFood ingredient as raising agentFood additiveBitter gourd
The invention belongs to the technical field of health food, and particularly relates to a composition for a diabetic and a preparation method thereof. The composition provided by the invention is prepared from rhizoma dioscoreae powder, walnut powder, apple powder, pineapple powder, bitter gourd powder and a food additive. The composition for diabetes, which is provided by the invention, is prepared from various fruits, vegetables and cereals, and not only has the function of lowering blood sugar but also can be used for improving the problem that the diabetic is difficult to swallow an existing electuary and moreover, the prepared composition has the advantages of simple process and low cost.
Owner:GUANGZHOU SALIAI STEMCELL SCI & TECH CO LTD
Food leavening agent based on 3D printing as well as preparation method and application of food leavening agent
ActiveCN112931849AHigh mechanical strengthGuaranteed long-term useImmobilised enzymesMilk preparationMethacrylate3d print
The invention discloses a food leavening agent based on 3D printing and a preparation method and application thereof. The food leavening agent is formed by conducting 3D printing through bio-ink, and the bio-ink is formed by conducting methacrylic acid esterification on polyether and then embedding microbial fermentation liquor or zymophyte powder. The modified polyether can be subjected to photocuring to form a dual-network cross-linked structure. The prepared food leavening agent can be automatically combined into different microorganism combinations based on high-strength 3D printing bio-ink according to needs, the defects that an existing direct vat set leavening agent cannot be repeatedly used, is high in cost and the like can be overcome, and the food leavening agent is a low-cost and efficient food leavening agent which can be continuously inoculated and repeatedly used and can be stored in a freeze-drying mode; and the food leavening agent can be used as a supplement of a traditional leavening agent and is widely used for fermentation of various foods, so that the food leavening agent has a great application prospect.
Owner:NANJING AGRICULTURAL UNIVERSITY
Oil or fat composition and chocolate
ActiveUS9888704B2Improve propertiesIncrease speedFatty acid esterificationFatty-oils/fats separationBiotechnologyTriglyceride
A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each in a definite amount or more and StLSt, PLP, StStO and PPO triglycerides are contained each in a definite amount or less. As a result, the productivity of the chocolate can be increased.
Owner:FUJI OIL CO LTD
Method for extracting botanical glycosides from Canna edulis ker stalks
PendingCN109380711AIncrease added valueEliminate unwanted residuesPharmaceutical delivery mechanismFood ingredient as solidifying agentGlycoside formationSlurry
The invention discloses a method for extracting botanical glycosides from Canna edulis ker stalks. The method comprises the following steps: crushing fresh Canna edulis ker stalks into slurry with a particle size of 50 to 70 mm; crushing licorice roots into powder with a particle size of 80 to 100 mm; crushing sugar beet into slurry with a particle size of 50 to 70 mm; crushing the leaves of Strigose Hydrange into powder with a particle size of 50 to 70 mm; weighing, by weight, 80 to 90 parts of the Canna edulis ker slurry, 2 to 3 parts of the licorice root powder, 5 to 8 parts of the sugar beet slurry, 6 to 9 parts of the leaves of Strigose Hydrange and 4 to 6 parts of malt, carrying out mixing under stirring, then performing decocting, then carrying out squeezing when a concentration reaches 25 to 35%, and taking juice; steaming the juice to a boiling state within 2 to 5 h; and adding a point coagulating agent for point coagulation of the juice so as to obtain the botanical glycosides. The method of the invention can expand the application range of Canna edulis ker and increase the added value of Canna edulis ker. The prepared botanical glycosides are applicable to patients, theelderly and children and are applicable as an infusion solution for extraction in pharmaceutical factories.
Owner:贵州美人芋农业发展有限公司
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