270results about "Food membrane process" patented technology

The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 90:10 to about 50:50 and the total protein content of at least 20% on dry matter basis, and a method for its preparation. The product has a favourable amino acid composition and is especially suitable for athletes.

The invention discloses a method for extracting high-purity mogroside V from siraitia grosvenorii, and relates to the extraction method of the mogroside V. The method includes the specific steps: raw material pretreatment, extraction, centrifugation, enzymolysis, ultrafiltration, nanofiltration, decolorization, concentration, microwave drying, and crushing. The membrane technique is adopted for separation and purification, only pure water is used as a solvent, an organic solvent is discarded, and the method has the advantages of simple operation, safe and environmental-protection products, simple process, high quality and low price, and can realize the continuous large-scale industrial production.

Soy-containing beverage comprising an aqueous liquid containing deflavored soy protein material are provided. Especially preferred beverage include flavored soymilk beverage and soymilk smoothies.

The invention discloses a method for equivalent dialysis through directly adopting membrane treatment. The method comprises the following steps: S1: storing the filtrate of Acesulfame in a filtrate storage tank, which is taken as a stock solution; S2: adopting a hot water circulation system to increase the temperature of the stock solution in the filtrate storage tank, setting membrane ingress pressure and membrane egress pressure simultaneously, and through transmission and concentration of an organic membrane, allowing a clear membrane liquid to flow to a clear membrane liquid storage tank for recycle; S3: when the clear membrane liquid flux in the clear membrane liquid storage tank drops to 20-60L / PM, using the same amount of water to dialyze, and dialyzing the Acesulfame out and recycling; S4: discharging the residual liquid in a circulation tank to a liquid waste disposing center directly so as to have liquid waste disposal; and S5: washing and detecting membrane equipment. The method disclosed by the invention adopts the hot water circulation system for heating and omits the concentration treating and recycling process, so that the energy consumption is saved, the concentration temperature is low, the material is difficult to break down, the purposes of liquid decoloration and organic salt treatment are realized, the product obtained can be recycled directly, and the equipment has a simple structure and a low treatment cost.

A system, processes, and milk-based food products made from the system and processes, in which cream is separated from milk to produce an ultra-low fat milk product. The milk product is microfiltered to produce a retentate that is ready to drink and is high in protein and has no or substantially no fat. The permeate from the microfiltration process is ultrafiltered to produce a retentate that is high in protein with few other solids. The permeate of the ultrafiltration step, or other milk salt containing fluid may be used to perform diafiltration on the retentate of the microfiltration process. The permeate may also be used to provide protein fortification to other food and beverage products, and is especially useful in its liquid form for such fortification.

The invention provides a method used for preparing a grosvenor momordica fruit sweet taste composition from grosvenor momordica fruit, and applications thereof. The method comprises following steps: immature grosvenor momordica fruits are subjected to ripening, juicing, pure water extraction, impurity removing, and concentration and purifying so as to obtain the grosvenor momordica fruit sweet taste composition. The invention also discloses a composite sweetener containing the grosvenor momordica fruit sweet taste composition, and the composite sweetener can be widely used in food, beverage, health care product, and daily chemical product. According to the method, the contents of components such as mogroside III and mogroside IIe are controlled, so that the taste of the grosvenor momordicafruit sweet taste composition is better. In the preparation process, only pure water is adopted, no organic solvent such as ethanol is adopted, the production process is green, and is better for health.

The invention concerns a method for obtaining a highly enriched TGF-beta protein fraction in activated form, from a liquid solution rich in proteins said to be soluble in the aqueous phase of milk and / or of whey, said method comprising the following steps; a) adjusting soluble proteins purified at a concentration between 5 and 30 g / liter of solution; b) precipitating part of the whey proteins by acidic treatment of the solution thus obtained to a pH ranging between 4 and 5.5 and at a temperature ranging between 55° C. and 68° C.; c) carrying out a microfiltration of the treated solution by diafiltration, so as to obtain respectively a microfiltration retentate and a microfiltrate; d) recuperating the microfiltration retentate containing the protein fraction highly enriched in TGF-beta; e) drying the microfiltration retentate which has been subjected to diafiltration to obtain a powder highly enriched in TGF-beta.

Protein products from pulses are obtained using procedures in which calcium chloride is used in multiple extractions of pulse protein source material.

The invention concerns a method for obtaining a highly enriched TGF-beta protein fraction in activated form, from a liquid solution rich in proteins said to be soluble in the aqueous phase of milk and / or of whey, said method comprising the following steps; a) adjusting soluble proteins purified at a concentration between 5 and 30 g / liter of solution; b) precipitating part of the whey proteins by acidic treatment of the solution thus obtained to a pH ranging between 4 and 5.5 and at a temperature ranging between 55° C. and 68° C.; c) carrying out a microfiltration of the treated solution by diafiltration, so as to obtain respectively a microfiltration retentate and a microfiltrate; d) recuperating the microfiltration retentate containing the protein fraction highly enriched in TGF-beta; e) drying the microfiltration retentate which has been subjected to diafiltration to obtain a powder highly enriched in TGF-beta.

Soy-containing fermented products, especially soy-containing yogurts, beverage, as well as methods for producing such products, are provided. The soy-containing fermented products are prepared using deflavored soy protein material, preferably deflavored soy milk.