39results about How to "Good emulsifying properties" patented technology

The invention discloses a method for simultaneously producing pentosan and dietary fiber by a wheat bran enzyme engineering method, belonging to the food processing field of the deep processing transformation of the food processing by-product. The method takes industrial wheat outer bran as raw material; after the moisture and the Ph of the industrial wheat outer bran are regulated, cell wall lytic enzyme is adopted for being acted on the wheat bran; and then a screw extruder is adopted for extrusion expansion treatment; alkali liquor, the Ph of which is equal to 10, is used for extraction; and extraction solution obtained by decentralization is deproteinized, concentrated, and dried in vacuum to obtain pentosan. Precipitant obtained by alkali liquor extraction and decentralization is decolorized by H2O2 solution, washed, dried and ground to obtain dietary fiber. The technology can simultaneously produce pentosan and dietary fiber, also can only produce pentosan or dietary fiber according to market demands, and is flexible. The obtained pentosan and dietary fiber can serve as addition agent and functional factors, and are applied to food, pharmaceutical industries and cosmetic industries, thus realizing the effective transformation and utilization of the wheat bran.

A liquid organopolysiloxane having fluidity at at least 100°C, a silicon-bonded glycerin derivative group, and a crosslinked structure comprising a carbon-silicon bond at the crosslinking portion.

The invention discloses a nutritional package for treating anemia, astriction and lumbus and leg pains of pregnant and lying-in women. The nutritional package is characterized by being prepared from, by mass, 4-6% of isomalto-oligosaccharide, 3.2-4.8% of fructo-oligosaccharide and 0.8-1.2% of galactooligosaccharide. The nutritional package further contains whole milk powder, instant bean powder, maltodextrin, dried skim milk, whey protein meal, soy isolate protein meal, red date extracts, calcium carbonate, docosahexenoic acid, compound vitamins, compound mineral substances, lactobacillus fermenti and ethyl vanillin which are blended. By blending soluble dietary fibers, the nutritional package which is low in cost, stable, good in taste and capable of effectively promoting iron absorption of the pregnant women and relieving astriction instead of causing astriction which might occur along with the increase of iron uptake is obtained.

The invention relates a preparation method of low-viscosity potato octenyl succinic acid starch ester, which solves the problem that potato octenyl succinic acid starch ester prepared by the prior art has overhigh viscosity and is not suitable to being used as a microcapsule wall material. In the invention, the low-viscosity potato octenyl succinic acid starch ester is prepared from refined potato starch as a raw material by the processes of acid hydrolysis and the esterification of compound octenyl succinic anhydride. The potato octenyl succinic acid starch ester prepared by the method has low viscosity, no toxicity, no odor, and excellent emulsifying property, which determines that the low-adhesion potato octenyl succinic acid starch ester is the first choice of the wall material of a microcapsule technology and broadens the application field of the potato starch and derivatives.

Preparations comprising at least one acylated amino acid in an amount of from 40 to 80% by weight and at least one protein condensate in an amount of from 20 to 60% by weight, based on the total weight of the combined at least one acylated amino acid and the at least one protein condensate, are described. Cosmetic and / or pharmaceutical compositions containing said preparations are also described along with methods of preparing emulsions, producing foam and stabilizing foam produced by surfactant compositions.

The invention provides a preparation method of starch octenyl succinate, which aims to solve the problems that the existing preparation methods of starch octenyl succinate have low production efficiency, long time, complicated process, severe environmental pollution and the like. The preparation method sequentially comprises the following steps of: 1) preparing a starch suspension; 2) adjusting the pH value of the starch suspension; 3) diluting octenyl succinic anhydride; 4) adding diluted octenyl succinic anhydride to the starch suspension; 5) adjusting the pH value of the system; 6) rapidlyadding emulsion to a soft packaging bag; 7) placing the soft packaging bag in ultrahigh-pressure equipment for pressurizing; 8) adjusting the pH value to 6.0-6.5; 9) washing away unreacted anhydride;and 10) drying the product, pulverizing and screening to obtain the starch octenyl succinate. The preparation method has the advantages of uniform reaction, simple production process, no environmental pollution and low production cost; and by the preparation method, the reaction time is greatly shortened, the reaction time of the traditional water phase method is shortened to 10-60 minutes from 6hours, and the production efficiency is greatly improved.

The invention discloses nutrient powder bags capable of improving sleep. The nutrient powder bags are characterized by containing the following components in percentage by mass (same as below): 4%-6% of isomaltooligosaccharide, 2.4%-3.6% of fructo-oligosaccharide, and 2.4%-3.6% of inulin. The nutrient powder bags are also mixed and compounded from the following raw materials: maltodextrin, whole milk powder, soybean milk powder (instant bean powder), whey protein, soy protein isolate, soybean phospholipid, gamma-aminobutyric acid, lily bulb extracts, coix seed extracts, poria cocos extracts, compounding vitamins and ethyl vanillin. According to the nutrient dumplings disclosed by the invention, the substances of the gamma -aminobutyric acid, the lily bulb extracts, the poria cocos extracts, the soybean phospholipid and the like are added, so that the effects of relieving uneasiness of mind and body, regulating a nervous system, and helping crowds with poor sleep quality to improve sleep quality, are achieved.

Provided is a thirst-quencher-like acidic milk-based beverage and a method for producing the same, of which white turbidity typical of milk-based beverages is suppressed, which provide milkiness characteristic of milk-based beverages, and which has the appearance desired of sports drinks. The acidic milk-based beverage contains milk, a stabilizer of milk protein, and water, and the solid non-fat content thereof is 0.15 to 0.4 mass %, and the pH is not higher than 4.0. In particular, by controlling the lightness L to 25 to 47 in the Hunter Lab color space, the beverage made be useful as a thirst quencher beverage.

The invention relates to steamed bean curd rolls and a preparation method thereof. Soybean wire drawing protein is used as main raw materials, and soy protein isolate, corn oil, tapioca starch, vitalwheat gluten and the like are used as auxiliary raw materials, through processing technologies of performing rehydration treatment on the soybean wire drawing protein, performing emulsifying on the soy protein isolate, performing material mixing, performing cooking and shaping, performing vacuum packing, performing sterilizing, performing external spreading for cooling, removing water and the like, simulated meat products are made. The steamed bean curd rolls have the characteristics of being low in cholesterol, high in protein content and nutritive. The steamed bean curd rolls also have the characteristics of being good in mouth feel, fragrant, tender and pure in taste, and when being chewed, the steamed bean curd rolls can have the feeling of chicken meat, and have the taste sense of thechicken meat.

The invention belongs to the technical field of food biology, and particular relates to an instant yolk oligopeptide-phosphatide type DHA double-effect dietary supplement and a preparation method thereof. The preparation method comprises the following steps of performing high-density fermentation so as to obtain microalgae powder of which the DHA content is 25-35%, adding the DHA microalgae powderto a laying hen ration to obtain strengthened eggs of which the DHA content is 200-400mg / 100g, performing pretreatment and continuous hydrolysis on DHA strengthened yolk liquid to obtain DHA strengthened yolk hydrolysate, and performing vacuum concentration refined fishy smell elimination, emulsifying, homogenizing, spray drying and boiling granulation on the yolk hydrolysate so as to obtain theinstant yolk oligopeptide-phosphatide type DHA double-effect dietary supplement. The method disclosed by the invention has the advantages of being simple in technology, free from environmental pollution, high in product yield and the like; and the total protein content of the instant yolk oligopeptide-phosphatide type DHA double-effect dietary supplement is higher than 45%, the proportion of yolkoligopeptide components in the total protein is higher than 50%, the content of DHA in the product namely the instant yolk oligopeptide-phosphatide type DHA double-effect dietary supplement is 1-3%, the maltodextrin content is 5-25%, and the instant yolk oligopeptide-phosphatide type DHA double-effect dietary supplement is particularly suitable for nutrient requirement crowds of sub-health crowds,babies at the growth and development period, women at the pregnancy period or the lactation period, postoperative patients, crowds suffering from disturbance of digestion and absorption, old people suffering from slow metabolism, and the like to eat.

The invention discloses a processing method of a functional poultry tea sausage with orange pumace. The processing method is characterized by specifically comprising the following steps of: cutting poultry chest meat, pig lean meat and pig fat into small blocks and mixing according to the ratio of 100: 88: 11 to obtain raw material meat; carrying out low-temperature pickling on a pickling auxiliary material; immersing the orange pumace into an acid-alkali solution and an H2O2 solution and extracting; removing thorns and skins of prickly pears, washing and cutting into the small blocks; respectively carrying out room-temperature vacuum drying, crushing and sieving on fresh gingko pulp and skin-removed kudzu vine roots; adding into boiled water to boil and extracting; swelling for 20 minutes; chopping and crushing pickled meat slices, sequentially adding the orange pumace, gingkoes, a kudzu vine root extract and edible prickly pears, and totally chopping for 7-10 minutes; and finally, casting, filling, punching, baking, steaming, smoking and sterilizing to obtain a finished product. The functional poultry tea sausage disclosed by the invention has the advantages that high protein, high dietary fibers, low fat, low heat, good flavor and mouth feel, and obvious anti-oxidization effect.

The present invention relates to polyglycerol partial esters of linear, unsubstituted carboxylic acids and bifunctional carboxylic acids with the provisos that the polyglycerol partial ester comprises an HLB-value from 2 to 10 and that the polyglycerol obtained by hydrolysis or alcoholysis of the polyglycerol partial ester comprises an average degree of polymerization of from 2 to 8 and at least 1% of the polyglycerol comprises cyclic structures. The present invention also relates to the preparation thereof and their use in fabric and textile care products.

The invention relates to a vegetarian abalone. Soybean texturized fiber proteins are taken as a main raw material; and soybean protein isolate, corn oil, cassava starch, vital wheat gluten and curdlanare taken as auxiliary raw materials. The vegetarian abalone is a product prepared by the following food processing technologies: firstly, subjecting the soybean texturized fiber proteins to rehydration, tearing apart the soybean texturized fiber proteins into fine protein filaments, chopping the soy protein isolate, the corn oil, the cassava starch, the vital wheat gluten and the curdlan according to a formula so as to prepare a protein ointment, then stirring components such as the protein filaments, the protein ointment, egg white powder, non-dairy powder, abalone paste, a seaweed flavoring liquid and seasonings, and subjecting the obtained mixture to refrigerated storage, die shaping, steaming, sauce pouring and frying. The vegetarian abalone of the invention has the nutrient characteristics of low cholesterol and high protein content, and the vegetarian abalone of the invention has the advantages of good mouth feel, aromatic and tender sauce, feeling of abalone meat while chewing, a pure taste, and a taste of the abalone meat.

The invention discloses a nutrition bag capable of regulating the intestinal microecological environment and relieving internal heat of a baby. The nutrition bag is characterized by being prepared from, by mass, 1.2-4.5% of oligomerization isomaltose, 0.8-2.2% of fructo-oligose and 0.4-0.8% of galacto-oligosaccharides. The nutrition bag further comprises instant bean flour (soybean milk flour), soybean protein isolate, nutrient rice flour, maltodextrin, mixed fruit powder, malt extract, chrysanthemum extract, honeysuckle extract, pericarpium citri reticulatae extract, hawthorn extract, compound vitamins, compound mineral substances and calcium carbonate. According to the nutrition bag, the nutrition substances of oligomerization isomaltose, fructo-oligose, galacto-oligosaccharides, chrysanthemum extract, honeysuckle extract, pericarpium citri reticulatae extract, hawthorn extract and the like are added and supplemented to one another, the effects of regulating the intestinal microecological environment, conditioning the intestines and stomach of the baby and relieving internal heat of the baby are achieved, and the nutrient bag is especially suitable for being eaten by the baby with discomfort in the intestines and the stomach and internal heat.

The invention discloses a nutrition bag capable of adjusting an intestine micro-ecological environment and relieving slow growth caused by lack of nutrients of babies. The nutrition bag comprises 20-30% of instant soybean powder, 18-27% of soybean isolate protein powder, 16-24% of rice flour, 13.0-20.0% of maltodextrin, 1.2-4.5% of isomaltooligosaccharide, 0.8-2.2% of fructooligosaccharide, 0.4-0.8% of galactooligosaccharide, 1.5-2.5% of comprehensive fruit powder, 0.8-1.2% of soybean peptides powder, 2.1-3.1% of calcium carbonate, 0.07-0.18% of compound vitamins and 2.8-4.2% of compound mineral substances. According to the nutrition drink, various prebiotics and soybean peptides are added, the content of Ca-Fe-Zn and various vitamins in the product is increased, the intestinal flora balance can be adjusted, the intestine micro-ecological environment is improved, and balanced nutrition is provided for babies who grow slowly.

The invention provides a treatment method of gluten protein. The solubility and emulsification characteristics of the gluten protein are improved. After the gluten protein solution is subjected to heat treatment and pH cycle treatment, disulfide bonds of gluten protein molecules are broken, the content of free sulfydryl is increased, the surface hydrophobicity is increased, and the particle size is reduced, so that the solubility and the emulsifying property of the gluten protein are remarkably improved. Therefore, a solution is provided for expanding the application market of the gluten protein.

The invention relates a preparation method of low-viscosity potato octenyl succinic acid starch ester, which solves the problem that potato octenyl succinic acid starch ester prepared by the prior art has overhigh viscosity and is not suitable to being used as a microcapsule wall material. In the invention, the low-viscosity potato octenyl succinic acid starch ester is prepared from refined potato starch as a raw material by the processes of acid hydrolysis and the esterification of compound octenyl succinic anhydride. The potato octenyl succinic acid starch ester prepared by the method has low viscosity, no toxicity, no odor, and excellent emulsifying property, which determines that the low-adhesion potato octenyl succinic acid starch ester is the first choice of the wall material of a microcapsule technology and broadens the application field of the potato starch and derivatives.

The invention discloses a preparation method for microencapsulating coixenolid, which comprises the following steps of: adding a composite emulsifier into the mixed solution of the coixenolid and a composite wall material to form emulsion, adding water, heating the mixed solution to dissolve the emulsion, uniformly stirring the mixed solution, performing emulsification in a thermostatic water bath of a colloid mill, performing emulsification and homogenization in a homogenizer, and performing spray drying and sieving to obtain the finished product. The preparation method can reduce the degree of influence of an external environment on the coixenolid, keep the original activity of the coixenolid, improve storability and operability and cover peculiar smell, and simultaneously, is low in cost, widely applicable and simple in process.

The invention discloses a formula of chicken meat breakfast sausages and a processing method of the chicken meat breakfast sausages, and belongs to the technical field of processing of meat foods. Theformula of chicken meat breakfast sausages comprises chicken meat, chicken skin, ice water, table salt, white granulated sugar, cutting and stirring agents, monosodium glutamate, ginger powder, foodessence, cold cutting sausage seasonings, poultry flavored spice, soy protein concentrate, egg white powder and composite phosphate. The processing method of the chicken meat breakfast sausages comprises the following steps of unfreezing raw material meat, performing pretreatment, performing meat mincing, performing cutting and stirring, performing filling, performing cooking, performing heat dissipation and cooling, and performing packaging. The chicken meat breakfast sausages disclosed by the invention are free from pigment, the color of the sausages can be effectively maintained, and the chicken meat breakfast sausages have better organoleptic property; the soy protein concentrate and the egg white are added and are emulsified in an appropriate proportion, so that egg white, myofibril egg white and fat can form a stable three-dimensional network structure, and the emulsifying property of the product and the product texture can be effectively improved; and besides, the chicken meat is high in digestibility and has favorable digestibility in human bodies.

The present invention relates to polyglycerol partial esters of linear, unsubstituted carboxylic acids with the provisos that the polyglycerol obtained by hydrolysis or alcoholysis of the polyglycerol partial ester comprises an average degree of polymerization of from 2 to 8 and the polydispersity index of said polyglycerol is greater than 0.75.

The invention discloses an oral emulsion capable of improving memory and senile dementia and a preparation method of the oral emulsion, and relates to the technical field of special medical foods. Theoral emulsion capable of improving memory and senile dementia comprises 2-6% of algal oil; 2-6% of walnut oil; 5-10% of modified soybean phospholipid; 3-6% of xanthan gum; 0.1-1% of phosphatidylserine; 0.5-1% of walnut peptide; 1-5% of glycerol; 0.3-0.5% of a flavoring agent; 0.1-0.2% of potassium sorbate; 10-20% of glucose; and balance of remaining water. The preparation method comprises the following steps: S1, uniformly mixing the algal oil, the walnut oil and the phosphatidylserine to prepare an oiling agent; S2, taking 10% of an oiling agent, adding the modified soybean phospholipid andglycerin, uniformly mixing, adding xanthan gum, a flavoring agent, potassium sorbate, glucose and water, and homogenizing; S3, adding a remaining oiling agent into a mixed solution, introducing nitrogen for protection, homogenizing, and discharging; and S4, performing sterilization, vacuum defoaming and filling to obtain a finished product. The oral emulsion for improving memory and senile dementia prepared by the invention has the advantages of improved bioavailability, high emulsification degree and long storage period.

The invention provides a thick oil emulsification viscosity reducer, emulsified thick oil and a preparation method of the emulsified thick oil, and the emulsified viscosity reducer comprises the following components in parts by weight: 0.1-10 parts of a nonionic surfactant; 0.1 to 10 parts of an anionic surfactant; 0.01 to 5 parts of an auxiliary agent; and 100 to 5000 parts of water. The emulsified heavy oil comprises the emulsified viscosity reducer, thickened oil and bio-base oil. Compared with the existing emulsifying viscosity reducer, the emulsifying viscosity reducer provided by the invention has the advantage that the stability of an emulsion system is greatly improved on the premise that the emulsifying viscosity reduction effect is good.

The invention relates to the technical field of food, in particular to a preparation method of a low-fat composite probiotic fermented emulsified sausage. The preparation method comprises the following steps: S1, adding a conjugate of sodium caseinate and edible fungus polysaccharide into probiotic powder, adding rapeseed oil, and homogenizing to obtain a probiotic encapsulated substance; s2, adding the probiotic encapsulant into the mixed material containing the chicken meat, and fermenting at 25-32 DEG C for 6-10 hours; and S3, performing casing filling on the fermentation product in the step S2, performing pickling, and performing sterilization so as to obtain the emulsified sausages. According to the invention, the sodium caseinate and edible fungus polysaccharide conjugate is used as an emulsifier, the water-retaining property of the emulsified sausage is improved through the interaction of the sodium caseinate and the edible fungus polysaccharide conjugate, and meanwhile, the activity of the probiotics is retained to the maximum extent by encapsulating the composite probiotics through a sodium caseinate / edible fungus polysaccharide system; according to the technology, the gel property of the emulsified sausage is improved, and the texture property of the emulsified sausage is improved; the pig fat emulsion substitute replaces an emulsion substitute of pig fat in the prior art, and the fat content is reduced.

The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hydrate product obtainable by said method. The invention further relates to a monoglyceride hydrate product, comprising monoglycerides, with saturated fatty acid residues, water and non-hydrogenated monoglycerides and / or diglycerides having unsaturated fatty acid residues.

The invention discloses a method for preparing a functional hydrolysate by degrading an eggshell membrane by using a steam explosion technology, which comprises the following steps: putting the eggshell membrane into a steam explosion machine reactor, carrying out pressure maintaining treatment for 0.5-5 minutes under the pressure of 0.5-2.2 MPa, instantaneously releasing the pressure, collectinga steam explosion sample, adding the steam explosion sample into a NaOH solution, at a temperature of 25 to 60 DEG C, carrying out a reaction for 0.5-4 hours under oscillation, filtering to obtain filtrate, and carrying out freeze drying to obtain the functional hydrolysate. Compared with the existing reduction method, enzymolysis method and steam explosion assisted dilute alkali solution degradation method, the method provided by the invention has the advantages of simple operation process, short treatment time, high efficiency and easiness in industrial production.

The invention discloses a processing method of a functional poultry tea sausage with orange pumace. The processing method is characterized by specifically comprising the following steps of: cutting poultry chest meat, pig lean meat and pig fat into small blocks and mixing according to the ratio of 100: 88: 11 to obtain raw material meat; carrying out low-temperature pickling on a pickling auxiliary material; immersing the orange pumace into an acid-alkali solution and an H2O2 solution and extracting; removing thorns and skins of prickly pears, washing and cutting into the small blocks; respectively carrying out room-temperature vacuum drying, crushing and sieving on fresh gingko pulp and skin-removed kudzu vine roots; adding into boiled water to boil and extracting; swelling for 20 minutes; chopping and crushing pickled meat slices, sequentially adding the orange pumace, gingkoes, a kudzu vine root extract and edible prickly pears, and totally chopping for 7-10 minutes; and finally, casting, filling, punching, baking, steaming, smoking and sterilizing to obtain a finished product. The functional poultry tea sausage disclosed by the invention has the advantages that high protein, high dietary fibers, low fat, low heat, good flavor and mouth feel, and obvious anti-oxidization effect.

The invention belongs to the technical field of a nano-carrier material, and particularly relates to pH response slow release selenium-containing protein composite nanoparticles and preparation and application thereof. The pH response slow release selenium-containing protein composite nanoparticles disclosed by the invention specifically is of a core-shell structure, wherein a selenium-containingblack bean 11S protein is used as a core, and chlorogenic acid grafted chitosan is used as a shell. According to the invention, the cores of the nano-carrier particles are constructed by using a new resource selenium-containing black bean 11S protein component as a base material, a non-specific targeted chlorogenic acid active ingredient is adopted to be grafted with a food byproduct chitosan, andthe chlorogenic acid grafted chitosan is used as an outer layer to improve solubility, environment resistance and the induction targeting ability of the composite nanoparticles, so that compatibilityand non-specific specificityof the nanoparticles are obviously improved; and the specific self-assembly property of the selenium-containing 11S protein component enables a hydrophilic and lyophobic functional composite carrier to be formed in the compounding process; and when the pH response slow release selenium-containing protein composite nanoparticles are applied to the fields of the food industry and drug loading, a loading amount reaches over 19%, and encapsulation efficiency is over 95%.

The invention relates to a food raw material bag and a processing method thereof. The food raw material bag comprises the following raw materials in parts by weight: 5-35 parts of flax seeds, 25-45 parts of oat and 5-30 parts of wheat germ. The processing method comprises the following steps: mixing the raw materials in the food raw material bag with water, and performing crushing and pulping to obtain a paste which can be directly eaten. The food raw material bag provided by the invention can be ready-to-eat and immediately processed, the omega-3 fatty acid in the bag can be fully extracted through a simple processing method, and the omega-3 fatty acid is not easy to be oxidized in the processing process, so that the nutritional value is fully exerted, and the food raw material bag is good in taste and easy to absorb.