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473results about How to "No fishy smell" patented technology
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High-purity fishy smell and foreign odor-free fish collagen protein peptide and preparation method thereof
The invention discloses a high-purity fishy smell and foreign odor-free fish collagen protein peptide and a preparation method thereof. The preparation method comprises the following steps: cleaning fish skins, and then cutting into blocks and mincing; performing stirring treatment with NaCl solution; centrifugally degreasing to remove paraprotein; adding water to regulate the pH value of initial slurry to be 8.0-8.5; performing combined gradient enzymolysis on alkali protease and neutral protease; deactivating enzyme after the enzymolysis is ended; performing adsorption bleaching by activated carbon; and then performing rough filtration, fine filtration, evaporation concentration and spray drying to prepare the high-purity fishy smell and foreign odor-free fish collagen protein peptide. The high-purity fishy smell and foreign odor-free fish collagen protein peptide disclosed by the invention has a simple process and is easy to industrial production; fishy smell, foreign odor and non-collagen proteins are fully removed in production; the low-temperature biological enzymolysis technology is adopted, and other substances are not added, thereby, the product quality is improved; an obtained fish collagen protein peptide powder has the characteristics the content of amino acid hydroxyproline is not less than 9 percent, and the average molecular weight is lower than 1000Dal; no fishy smell or foreign odor cannot generated, and obvious fishy smell or foreign odor also cannot be generated through heating treatment under the acid conditions. The high-purity fishy smell and foreign odor-free fish collagen protein peptide can be widely applied to processing of various foods and cosmetics as a green functional ingredient.
Owner:广州合诚实业有限公司
Method for preparing collagen oligopeptide
InactiveCN102559826AWhite colorGreat tastePeptide preparation methodsFermentationFood industryProcollagen type i n-terminal peptide
The invention discloses a method for preparing collagen oligopeptide. Animal skins are taken as raw materials, and are subjected to acid and surfactant pretreatment, enzymolysis, decoloration, membrane separation and drying to form the collagen oligopeptide. The relative molecular weight of the prepared collagen oligopeptide is mainly distributed below 1,000Dalton, and preferably, the Gaussian distribution peak area percentage of oligopeptide with the relative molecular weight of less than 1,000Dalton is over 85 percent and preferably over 90 percent. The method solves the general problems that the conventional collagen products have odor, are dark yellow and the like; and the obtained collagen oligopeptide powder is white, free of odor and good in mouthfeel, has high absorptivity and penetrability and can be widely applied to the cosmetics industry, the food industry and the like.
Owner:胡如桂
Method for preparing ready-to-eat mussel flesh products
The invention relates to a method for ready-to-eat mussel flesh products. The method is characterized in that: 1, the mussel flesh is softened by protease, so that actomyosins and elastins in collagen fibers and connective tissues can be effectively degraded, the connections among partial amino acids are broken, and proper chewing force is given to the mussel flesh products; 2, the fishy compositions of the mussel flesh are embedded by a beta-cyclodextrin embedding process, so that the original off-flavor of the mussels can be effectively reduced; 3, on a basis of effectively removing the fishy smell, flavoring agents, white granulated sugar, soy sauce and the like are added in a proper ratio to flavor the mussel flesh for a better taste; and 4, the mussel flesh is dried by a low-temperature hot air drying process, and the water content is properly controlled on a basis of ensuring the quality of the mussel flesh products. The method has the advantages of overcoming the defects of too high toughness, poor chewing property and strong fishy smell existing in the conventional process of making the mussel flesh products, along with simple process, low cost and easy operation.
Owner:BENGBU COLLEGE
Shellfish protein beverage and preparation method thereof
InactiveCN101601487AHigh nutritional valueFull of nutritionFood preparationFiltrationAdditive ingredient
The invention relates to a shellfish protein beverage and a preparation method thereof. Shellfish meat is chosen as raw material; protease and flavourzyme are adopted to carry out enzymolysis after homogenate; after enzyme destruction, yeast powder is added to evenly stir and stand for deodorization; beta-cyclodextrine is added to stir for debitterizing; kieselguhr and active carbon are added for decoloration; transparent shellfish enzymolysis protein liquid free from extraneous odour can be obtained after filtration; and the shellfish enzymolysis protein liquid is temporarily stored in low temperature after concentration; plant extracting solution is extracted; sweet water is prepared; 1-10% of the shellfish enzymolysis protein liquid, 5-20% of the sweet water and 75-90% of the plant extracting solution are weighted to be mixed; and the mixture is filled, sterilized and cooled to obtain the finished products. The invention utilizes the nutrient components and the characteristic of easy absorption of the shellfish enzymolysis protein liquid, overcomes the inherent fishy smell of the shellfish enzymolysis protein liquid, and also uses natural herb extracting solution and sweet water for blending to prepare the protein beverage with abundant nutrient, transparency, moderate sweet and sour flavor, favourable taste, good flavour and no fishy smell. The preparation method of the invention has reasonable method and technology and strong operability, and is suitable for large-scale production.
Owner:SHANDONG HOMEY AQUATIC DEV +1
Combined production method for abalone polysaccharide, lipid and protein peptide
The invention discloses a combined production method for abalone polysaccharide, lipid and protein peptide. According to the technological process, the abalone polysaccharide, lipid and protein peptide are prepared by carrying out composite enzymatic hydrolysis, membrane separation, alcohol precipitation, centrifugal separation, freezing crystallization, decoloration, drying and the like on abalone viscera which is taken as a raw material. The combined production method is simple in process, the deficiency that raw materials are utilized insufficiently in a traditional technology can be improved, the emission of wastes in the preparation process can be reduced, and the production cost can be lowered. The abalone polysaccharide and lipid extracted can be taken as intermediate raw materials to research and develop all novel functional foods; and the abalone protein peptide prepared is colorless and tasteless, and the molecular weight is mainly concentrated near 350 dalton, so that the abalone protein peptide is easily absorbed by a human body, and can be widely applied to industries of health-care food, biomedicines, cosmetics and the like relating to human health.
Owner:XIAMEN DAOZHIYUAN BIOTECH
Method for preparation of spirulina polypeptide
InactiveCN101095458APreserve nutritional benefitsPromote hydrolysisMicroorganism/unicellular-algae proteins working-upFood preparationSide effectSmall intestine
The invention discloses a method for preparing spirulina polypeptide, which mainly solves problems of smelly spirulina product and bas absorption of spirulina molecular protein. The method comprises following steps: eliminating smell from spirulina dried powder with enzyme and physical treatment, breaking spirulina cell wall with super-low melting method to separate protein, and extracting spirulina polypeptide with biological enzyme engineering technique. The invention is characterized by preservation of spirulina nutrition, elimination of smell, direct absorption by human body, no side effect and effect of adjusting nutrition balance and physiological function.
Owner:武汉天天好生物制品有限公司
Method for producing fly maggots for feeding chickens in chicken farm
The invention relates to a method for producing fly maggots for feeding chickens in a chicken farm. The method includes the following steps of (1) laying eggs, placing aseptic fly pupae in a fly house to incubate for 4 to 5 days to form imagoes, enabling the imagoes to reach to sexual maturity after 2 to 5 days, starting mating, and maintaining the temperature of the fly house in a range from 22 DEG C to 30 DEG C; (2) receiving the eggs, placing egg collecting substances prepared by wheat bran and water through effective microorganisms (EM) in a white plastic box, forming egg clusters by laid eggs, and incubating the egg clusters for 16 hours at the temperature of 60 DEG C; (3) preparing nutrient mediums by 80% of wheat bran and water, EM and pig blood, placing the nutrient mediums in a maggot growing house, spreading the nutrient mediums, placing the egg collecting substances and the eggs on the nutrient mediums uniformly, growing the eggs into larvae after 4 days, and separating out the larvae; and (4) maintaining the room temperature in a range from 20 DEG C to 30 DEG C and the humidity to be 60%, enabling the larvae to be transformed into pupae after 2 to 3 days, and incubating the pupae for 4 to 6 days to form flies. By means of the method, after the produced fly maggots are fed to the chickens, the laying rate of the chickens is increased, eggs laid by the chickens are physically beneficial and environment-friendly, drug residues are absent, and the bred chickens are fresh and tender in meat quality and free of tranig.
Owner:刘建东
Sea cucumber blueberry health care wine and method for processing same
ActiveCN101584474AProtects Active NutrientsIncrease profitAlcoholic beverage preparationFood preparationBiotechnologyNutritive values
The invention provides a sea cucumber blueberry health care wine and a method for processing the same. Sea cucumber, ginseng, medlar and blueberry are taken as main raw materials, honey, a sweetening agent and Vc are taken as auxiliary raw materials, the main raw materials and the auxiliary raw materials undergo pre-treatment and liquor alcoholization to separate and extract active substances of the raw materials, and the active materials are processed by the methods of health care wine blending, filtering, sterilization and the like to prepare the sea cucumber blueberry health care wine. The sea cucumber blueberry health wine has the advantages of transparency, even liquid, rich nutrition, no fishy smell, pleasant sweetness and sourness, good nourishing effect and quick and convenient drinking. The processing method has the advantages that the activity of nutrient substances in the mixture are kept and stabilized in a liquid state, the original flavor, the taste and the color of the materials are kept, and the medicinal value, nutrient value and drinking value of the mixture of a few raw materials are improved.
Owner:辽宁阿里郎生物工程股份有限公司
Fermented sausage of dietary fiber and goose
InactiveCN102669711AGrowth inhibitionImprove securityClimate change adaptationFood preparationDietary fiberEconomic benefits
The invention relates to the technical field of deep processing of agricultural products, in particular to a fermented sausage of dietary fiber and goose. The fermented sausage of dietary fiber and goose is made by steps of pickling raw goose, chopping and mixing to obtain goose paste, inoculating mixed leavening agent, stuffing, smoking, curing and packaging. The fermented sausage of dietary fiber and goose is delicate in taste, easy to digest and totally free of goose smell. The fermented sausage of dietary fiber and goose further has the advantages of high nutritional value, high safety, convenience to eat, easiness to preserve, probiotic effectiveness, health caring and the like. The fermented sausage of dietary fiber and goose, developed for society, is novel and instantly serviceable. Product cost is lowered. Economic benefit is improved. Industrial development of the goose industry in China is promoted.
Owner:HENAN UNIV OF SCI & TECH
Production method of loquat flower tea
The invention discloses a production method of loquat flower tea. The production method comprises the following steps: (1) fermentation: diluting loquat flower honey to 1 / 5 to 1 / 20 of the original concentration, then dipping loquat flowers into the diluted solution, stirring to thoroughly impregnate, then fishing out, and fermenting for at least 8 h at the temperature of 0-10 DEG C; (2) stir-frying with the temperature of 120-150 DEG C and the time of 10-30 minutes; (3) cooling, and removing stems and fine fluffs; (4) frying again with the temperature of 100-120 DEG C and the time of 10-30 minutes; (5) removing the fine fluffs; and (6) baking. By adding the loquat flower honey for fermentation, the color of the final finished product can be improved and becomes golden yellow, the health efficacy of the loquat flower tea is enhanced, and a honey fragrance of the loquat flower tea is increased.
Owner:XIAMEN SIXIANG TRADE
Method for preparing fish skin and scale collagen peptide
ActiveCN101709319AIncrease protease activityPromote growthMicroorganism based processesFermentationPeptideTissue skin
The invention discloses a method for preparing a fish skin and scale collagen peptide, which comprises: (1) starter propagation; (2) high temperature skin and scale collagen peptide extraction; (3) heat preservation and enzymolysis; (4) separation; (5) high molecular weight protein removal; and (6) spray drying to obtain finished powder product of the fish skin and scale collagen peptide. The method can obviously reduce collagen peptide production cost; and the obtained collagen peptide is white and odorless powder containing less than 0.6 percent of ash content and more than 95 percent of peptide segments with a molecular weight of less than 3,000Da. The collagen peptide is free from fishy smell and odors.
Owner:广东华肽生物科技有限公司
Method for processing vinasse fish
InactiveCN101095532AUnique aromaRemove fishy smellMeat/fish preservation by heatingMeat/fish preservation using acidsYeastMicroorganism
The invention discloses a method for processing fish pickled with grains, which comprises following steps: cleaning fresh fish pickled with grains, eliminating fish organs, cutting into blocks, salting fish blocks, drying, fermenting, vacuum packing and disinfecting. The fermentation comprises following steps: loading rice into container, adding Chinese yeast into rice with its weight being 1-2% of that of rice, stirring evenly, putting dried fish block with its weight being 60-100% of that of rice into container and embedding them in rice, sealing container, fermenting for 45-55 hours at 26-30 Deg. C, anaerobic fermenting for 45-55 hours at 26-30 Deg. C, and getting fish pickled with grains. The fish block and rice are used as nitrogen and carbon source for fermentation, the fish block absorbs the vinous flavor and the substance in fish is volatilized out after fermentation and anaerobic fermentation process, and the fish smell is removed off at the same time.
Owner:NINGBO UNIV
Production method for shredded mackerel
ActiveCN103054079AOvercome the shortcomings of insufficient deep processingTake advantage ofFood preparationNutritionProcess engineering
Owner:ZHEJIANG MARINE DEV RES INST
Method for preparing steam exploded bracken tea
The invention relates to a steam exploded fiddlehead tea preparation method, which solves the problems of low dissolving-out speed and dissolving-out amount of flavones, and the reinforced fishy smell with the reduced water temperature. The invention comprises: harvesting fiddleheads, sorting, cleaning, deactivating enzymes and sun drying; steam exploded treating which includes: putting the sun dried fiddlehead into steam exploding chamber with amount no less than 1 / 4 of the steam exploding chamber each time, steam exploding under the pressure of 1.0-1.3MPa for 5-90 seconds to obtain steam exploded fiddlehead; drying the steam exploded fiddlehead, sieving to obtain the oversize and the undersize; the oversize is made into socking type steam exploded fiddlehead tea; ultra-fine grinding the undersize to powder of 200-2000mu which is instant type steam exploded fiddlehead tea. The fiddlehead tea prepared by the invention achieves a faster flavones dissolving-out speed, a higher flavones dissolving-out amount twice of that of the non-steam exploded fiddlehead tea; intensifies the coking fragrance of the fiddlehead tea, improves the fiddlehead tea flavor greatly, removes the prior fishy smell, and makes it more suitable for different people.
Owner:安徽格睿祥生物技术有限公司
Preparation method of convenient and instant flavory grilled fish
The invention discloses a preparation method of convenient and instant flavory grilled fish. The preparation method is characterized in that a modern processing process is adopted for preparing fresh water fish into the convenient and instant flavory grilled fish which is convenient to eat and adaptable to fast pace of life in the society. The prepared fish is fresh in taste, unique in flavor, and chewable with certain elasticity and rigidity. In addition, fish thorns and fishbone tissues are completely softened, so that the convenient and instant flavory grilled fish can be directly eaten, and the problem that a user can be choked up by fishbone of most fresh water fish is solved.
Owner:SICHUAN UNIV
Edible bird's nest and collagen solid drink and preparation method thereof
The present invention belongs to the technical field of food and particularly relates to edible bird's nest and collagen solid drink and a preparation method thereof. The provided edible bird's nest and collagen solid drink comprises the following components in percentages by weight: 5-30% of edible bird's nest powder, 35-45% of collagen, 0.5-1.5% of water-soluble dietary fibers, 15-28% of a sweetener and 18-22% of guar gum. The provided edible bird's nest and collagen solid drink has functions of dispelling toxins and nourishing skin, and lowering lipids and slimming body, at the same time can also increase a content of sialic acid in milk during a lactation period and promotes an early intelligence development of infants.
Owner:广州富诺营养科技有限公司
Fish oil and phospholipid milky and concentrated beverage production method
The present invention belongs to the technical field of food, relates to a fish oil and phospholipid milky and concentrated beverage, and specifically relates to a DHA and EPA high content deep sea fish oil and phospholipid high content milky beverage. The technical scheme provides a fish oil and high-purity phospholipid concentrated beverage. The contained DHA and EPA content accounts for 10-90% of the total amount of the deep sea fish oil with a content ratio of the DHA and EPA being 9 : 1 to 1 : 9. According to different administration individuals, the content ratio of the DHA and EPA is preferably 7 : 3 or 7 : 7, and the content of soybean lecithin or egg yolk lecithin phosphatidylcholine (PC) content is more than 50%. By taking advantage of the characteristic of using lecithin as an emulsifier, the fish oil and the phospholipids are scientifically combined, and the mixture is subjected to a high speed shearing and low pressure homogenizing, and become a comfortable and tasty milky beverage which can be directly taken. The traditional ways of respective administrations of the phospholipids and the fish oil as capsules are changed, and the absorption rate and the efficacies of disease treating and preventing are increased.
Owner:SHENYANG TIANFENG BIOLOGICAL PHARMA
Decolorizing and deodorizing method of collagen peptide of abyssal fishes
ActiveCN102718862AEffectively remove fishy smellRemove fishy smellConnective tissue peptidesPeptide preparation methodsBiotechnologyActivated carbon
The invention discloses a decolorizing and deodorizing method of collagen peptide of abyssal fishes. According to the technical process, the method comprises the following steps of: adjusting the pH of collagen peptide solution prepared from skins or bones of the abyssal fishes into weak acidity, then deaminizing the collagen peptide solution through urease, decolorizing and deodorizing the collagen peptide solution through activated carbon and resin, further deodorizing the collagen peptide solution through alcohol, and finally carrying out spray drying on the collagen peptide solution to obtain the colorless and odorless collagen peptide. The decolorizing and deodorizing method is simple in technology, has mild processing procedures, and does not damage the biological activity of the collagen peptide; and the collagen peptide prepared by the method is white and odorless, and can be widely applied to the industries of health food, biomedicines, cosmetics, etc.
Owner:南宁海王健康生物科技有限公司
Making method of instant fresh sea cucumber
InactiveCN102349669AIncrease health functionHigh kill rateFood preservationFood preparationPropolisAdditive ingredient
The invention relates to a making method of instant fresh sea cucumber, which is characterized by comprising the following steps: opening the abdomen of a fresh and live sea cucumber, completely removing internal organs, washing with clear water, placing into manganese salt solution which is 1-10 times the weight of the sea cucumber, adding an organic acid for adjusting the pH value to 4.0-6.0, placing the whole into a microwave sterilizer for microwave heating to 40-75 DEG C, and performing heat insulation treatment for 5-60 minutes; taking the sea cucumber out of the solution, and using ethanol solution containing 0.1-1% of tea polyphenol and 0.1-10% of propolis for impregnation or spraying the ethanol solution on the outer surface and the outer surface of the body wall of the sea cucumber; and performing compound modified atmosphere packaging on the sea cucumber so as to get the instant fresh sea cucumber. The instant fresh sea cucumber made through the method is low in loss of nutritional ingredients, the heat denaturation of protein is avoided, the instant fresh sea cucumber further has good taste and no fishy and astringency smell, and is convenient to preserve and take, simple in processing technology, short in period and low in energy consumption, and subsidiary ingredients can further increase the health care function of the sea cucumber while being used for processing.
Owner:田震昌
Gelatin and preparation method thereof
InactiveCN103421432AHigh viscosityNo fishy smellGlue/gelatin preparationFood preparationSteepingWarm water
The invention discloses gelatin and a preparation method thereof. The preparation method comprises steps of steeping fish skin of cold water fish in an alkaline solution; cleaning the fish skin steeped in the alkaline solution and steeping in an acid solution; adjusting the fish skin after the acid treatment step and the alkaline treatment step to be neutral, and extracting in hot water having a temperature of 40-100 DEG C to obtain the first gelatin solution; after the first gelatin solution is filtered, exchanging through a cation exchange resin and then exchanging through an anion exchange resin to obtain the second gelatin solution; and drying the second gelatin solution directly, or concentrating the second gelatin solution and then drying. The preparation method is simple in operation, easy in control, and low in cost. The waste fish skin is fully utilized and the waste is changed into things of value, thus reducing environment pollution. The gelatin is different from warm-water fish gelatin and terrestrial-animal gelatin, and is capable of preventing dehydration synthesis and playing a systematization function, and is suitable for preparing chilled food.
Owner:BEIJING UNIV OF CHEM TECH +1
Holothurian compound nutrition foods and production method thereof
ActiveCN101194733AFunction value playGood anticoagulant effectFood preparationNutritive valuesNutritious food
The invention relates to a trepang compound nutritious food, which is an edible paste or soup type food which is prepared by trepang polysaccharide extracted from fresh cucumber through enzymolysis method, black fungus, jujube, wolfberry fruit, haw, chrysanthemum, wild jujube, black plum, water extract of Chinese caterpillar fungus and sesame seed. Black fungus polysaccharide can be extracted from black fungus through immersed method, and jujube polysaccharide can be extracted from jujube through enzymolysis method, wherein trepang extract which is prepared by trepang polysaccharide, black fungus polysaccharide, jujube, wolfberry fruit, haw, chrysanthemum and water extract of Chinese caterpillar fungus is suitable for aged people, trepang extract which is prepared by trepang polysaccharide, black fungus polysaccharide, jujube polysaccharide, wolfberry fruit, haw, chrysanthemum and wild jujube water extract is suitable for women, and the trepang soup which is prepared by trepang polysaccharide, black fungus polysaccharide, jujube, haw, wild jujube, water extract of black plum, sesame seed, agar and honey is suitable for children. The invention not only improves the nutritious valueof products functionally, but also increases medical value of products in medicine respect.
Owner:DALIAN POLYTECHNIC UNIVERSITY +1
Food composition containing tissue culture of saussurea involucrate and cubilose
ActiveCN106360696AImprove the body's immunityAnti agingNatural extract food ingredientsFood ultrasonic treatmentChlorogenic acidChemical composition
The invention relates to the technical field of health food, in particular to food composition containing tissue culture of saussurea involucrate and cubilose. The food composition is prepared from 7 to 8 parts of tissue culture of saussurea involucrate, 50 parts of cubilose, 1 part of haematococcus pluvialis and 0.5 part of donkey-hide gelatin peptide, and the diameter of the tissue culture of saussurea involucrate is 20 to 100 nm. The invention provides a new type of food containing tissue culture of saussurea involucrate and cubilose, and the two kinds of raw materials which are healthy are collected in a formula, the material compositions of the two are complementary, the tissue culture of saussurea involucrate is rich in total flavonoids, total polyphenols, lilacin, chlorogenic acid and other substances, and cubilose is rich in protein, which are complementary to each other to improve the body immunity, especially for women to nourish the blood and beautifying, delay senility, and relieve dysmenorrhea.
Owner:DALIAN PRACTICAL BIOTECH
Quick-frozen fish cake and processing method thereof
InactiveCN102885336AImprove water retentionHas fire-fighting and detoxifying functionsFood preparationFood additiveMonosodium glutamate
The invention discloses a quick-frozen fish cake and a processing method thereof. The quick-frozen fish cake comprises the following constituents in parts by weight: 60-80 parts of surimi, 20-30 parts of corn meal, 15-25 parts of green beans, 20-30 parts of corns, 30-40 parts of tapioca starch, 10-20 parts of soybean protein isolate, 20-30 parts of water, 20-30 parts of chicken breast skin, 10-15 parts of egg white, 15-25 parts of onions, seasonings and food additives, wherein the seasonings comprise 4-6 parts of salt, 4-6 parts of white granulated sugar, 2-4 parts of monosodium glutamate, 1.5-2 parts of meat flavor powder and 1-2 parts of white pepper; and the food additives comprise 2-3 parts of flavor enhancer, 3-4 parts of onion oil essence, 4-5 parts of humectants and 1-2 parts of xylitol. The processing method of the quick-frozen fish cake comprises a series of processes of sampling, mixing, forming, cooling, frying, quick freezing, packaging, storing and the like. The quick-frozen fish cake provided by the invention has a high water-retaining property retention and a high nutritional value, is good in mouthfeel, golden in color, clean in aroma and heavy in flavor, is chewy and crispy and is oily but not greasy.
Owner:NANJING DADI REFRIGERATION FOOD
Prepared seafood and preparation method thereof
InactiveCN101965985ADelicious and uniqueFull of nutritionFood preparationCordycepsTricholoma matsutake
The invention discloses prepared seafood and a preparation method thereof. The distinctive seafood is prepared by the following steps of: cleaning seafood products such as sea cucumber, abalone, scallop, conch, sea urchin, short necked clam, shrimp, bird shellfish and the like; removing internal organs; boiling the seafood products; boiling the dry or fresh wild mushrooms such as tricholoma matsutake, cordyceps militaris, edible fungi and the like in water; fishing out the wild mushrooms; concentrating the boiling liquid and dipping the boiled seafood products in the concentrated boiling liquid under high pressure; and finally packaging the boiled seafood products which are dipped in the fresh wild mushroom flavor and the boiled wild mushrooms together. The product does not have the fishy smell of the seafood but has delicious and unique smell.
Owner:DALIAN HAIYANTANG BIOLOGY
Fishbone-puffed snack food and preparation method thereof
Owner:广西轻工业科学技术研究院有限公司
DHA gelatin candies and making method thereof
The invention discloses DHA gelatin candies and a making method thereof. The gelatin candies comprise the following components in parts by weight: 50-65 parts of sandwich and 25-40 parts of gelatinized coatings, wherein the sandwich comprises the following components in parts by weight of 10-15 parts of algae oil DHA, 0.8-1.2 parts of phosphatidylserine, 0.3-0.6 part of vitamin A, 0.3-0.6 part ofvitamin B, 0.3-0.6 part of vitamin E and 34.3-40 parts of sugar alcohol; and the gelatinized coatings comprise the following components in parts by weight: 8-12 parts of gelata, 16-26 parts of sugar alcohol and 1-2 parts of a flavoring agent. The making method of the DHA gelatin candies comprises the following steps of making the sandwich according to the quantity of the formula; making the gelatinized coatings according to the quantity of the formula; and making the sandwich gelatin candies. The DHA gelatin candies disclosed by the invention are free from fishy smell, good in mouth feel and high in DHA content; and through sandwich design, DHA and the like can be isolated from air, and the DHA gelatin candies are good in stability and can be stored for a long term. In addition, accordingto the DHA gelatin candies disclosed by the invention, the DHA, the phosphatidylserine, the vitamin A, the vitamin B and the vitamin E are compounded for use, so that the DHA gelatin candies has positive effect on preventing Alzheimer's diseases, the made DHA gelatin candies are also quite suitable for old people to eat, and the defect that most of conventional products in the market are designedfor babies and pregnant women is overcome.
Owner:SHENZHEN VIGOR HEALTH CARE PROD CO LTD
Enteral nutritional composition for patients with chronic renal disease and preparing method thereof
InactiveCN106307504AEssential amino acidsMeet needsSugar food ingredientsInorganic compound food ingredientsIntestinal structurePotassium
The invention discloses a composition for patients with chronic renal disease and preparing method thereof, and belongs to the technical field of medical food. The composition is prepared from, 33.4-58.6 g / l of protein, 62.5-123 g / l of fat, 204-305 g / l of carbohydrates, 5.0-20 g / l of dietary fiber, 0.14-0.68 g / l of phosphorus, 0.2-1.68 g / l of sodium, 0.2-2.00 g / l of potassium, 0.3-1.33 g / l of calcium, 0.04-0.30 g / l of magnesium, 1.0-2.25 mg RE / L of vitamin A, 4.6-8.6 mg RE / L of vitamin B complex, microelement, other vitamins, and water. The invention matches scientifically, and has high heat,low phosphorus ,sodium and potassium.The content of vitamin A is low while the content of vitamin B is high, conforming to the principle of nutrition support. The composition is easy to digest and is the main nutrient source of patients with chronic renal disease.
Owner:HUAREN PHARMACEUTICAL CO LTD
Organic feed for nourishing and body-strengthening layer chickens
ActiveCN101715897ACause poisoningConvenient supplementFood processingAnimal feeding stuffBiotechnologyTin
The invention discloses an organic feed for nourishing and body-strengthening layer chickens, which is prepared by smashing and mixing the following material powder in parts by weight: 52 parts of corn, 10 parts of wheat, 18 parts of transgenic soybean meal, 2 parts of millet bran, 2 parts of red Chinese date, 1 part of medlar, 1.2 parts of walnut kernel, 0.5 part of dried tangerine, 2 parts of fresh carrot, 1 part of high-calcium bone oil, 2 parts of bone tankage, 8 parts of shell powder and 0.3 part of table salt. In the invention, the raw materials are proportioned so that the processed feed does not only meet the demand of main nutritive materials for the chicken, such as carbohydrates, proteins, mineral substances, vitamins and the like, but also meet the demand of trace elements and mineral substances for the chicken, such as calcium, zinc, ferrum, copper, iodine, tin and phosphorus, thereby accelerating multiple physiological functions for the layer chicken such as energy metabolism, growth and development and breeding and the like.
Owner:李甜甜
Method for extracting amino acid from oyster meat
InactiveCN104172080AAvoid pollutionHigh extraction rateProtein composition from fishFood ingredient functionsFlavorSecondary metabolite
The invention discloses a method for extracting amino acid from oyster meat. Conventional amino acid extracted from oyster has bitter peptides, foreign taste and poor taste and lack of flavor. The method comprises the following steps: steaming oyster meat for 5-15 minutes with 90-100 DEG high-temperature steam, after cooking well and sterilizing, adding salt and hot water into cooked oyster meat according to the proportion of fresh oyster meat to salt to 60-70 DEG hot water being 100:(3-10):(78-82) by weight ratio, grinding into pulp at the temperature of 60-100 DEG C, cooling the pulp to 40 DEG C and adding fermented culture which is subjected to enlargement culture and accounts for 1% of the weight of fresh oyster meat, stirring to be uniform, carrying out seal fermentation for 30-50 days at 20-25 DEG C, sufficiently stirring once every 1-2 days in the seal fermentation, filtering fermentation liquor, bottling the obtained clear filtrate, and sterilizing for 20 minutes at 85-95 DEG C in a spraying manner to obtain reddish brown or brown oyster amino acid liquor with good smell. In the fermentation process, secondary metabolite with fragrance is generated, and the extracted oyster amino acid is high in yield, good in taste and suitable for preparing seasonings.
Owner:广西御海堂科技有限公司
Preparation method for sea cucumber peptide
ActiveCN109385456AClean up thoroughlyComply with food safety standardsPeptide preparation methodsFermentationNeutral proteaseSlurry
The invention discloses a preparation method for sea cucumber peptide, belonging to the technical field of aquatic product processing. The preparation method comprises the following steps: weighing cooked fresh sea cucumber without internal organs, immersing the sea cucumber in liquid nitrogen, taking the sea cucumber out, then soaking the sea cucumber in hot water with a temperature of 95-97 DEGC, and then carrying out stirring and washing; adding the cleaned sea cucumber into a cooking and enzymolysis tank for cooking, and after completion of cooking, starting the stirrer and the shearer ofthe cooking and enzymolysis tank and performing shearing to obtain slurry; filtering the slurry, then pumping the filtered slurry into the cooking and enzymolysis tank, adding composite neutral protease consisting of thiol protease-series bromelain, papain and Bacillus subtilis-produced neutral protease, and carrying out enzymolysis under a heat-preserved condition; and subjecting an enzymolysisproduct to post-treatment to obtain a finished sea cucumber peptide product. With the method in the invention, harmful heavy metals in a sea cucumber raw material can be completely removed; small-molecular peptide with a molecular weight of 1000 D or below in the enzymolysis product accounts for 85% or more; and the finished product has no fishy and peculiar smell.
Owner:HANGZHOU KANGYUAN FOOD SCI & TECH
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