41results about How to "Prevent protein denaturation" patented technology

The invention provides a composite nutrient dried rolled bean curd and preparation method thereof, which solve the problem that the prior dried rolled bean curd has no function of reducing blood fat, promoting intestinal tract health and improving diabetes function. The raw materials of the composite nutrient dried rolled bean curd comprise: 100 weight parts of soybeans and 10-100 weight parts of vegetables. The preparation method comprises the following steps: (1) removing impurities from the soybeans, peeling and soaking the soybeans; refining the soaked soybeans; (2) crushing, refining and filtering the clean and drained-off vegetables to obtain a vegetable juice and adjusting the pH value of the vegetable juice to 6.8-7.4; (3) cooking the soybean milk and the vegetable juice in a boiler; filtering the cooked mixture and guiding the filtered mixture into an evaporation boiler to be heated and extracting the oil skin out and shaping and drying the oil skin after the oil skin is formed on the mixture surface, finally the composite nutrient dried rolled bean curd is obtained. The composite nutrient dried rolled bean curd has function of reducing blood fat, promoting intestinal tract health and improving diabetes function.

The invention discloses an extraction method of spirulina phycocyanin. The extraction method comprises the following steps: crude cell disruption, salting out, double-aqueous phase extraction and ultrafiltration, and is characterized in that the cell disruption step comprises the following steps: adding functional protein peptide in algae liquid, selecting a sodium phosphate buffer solution as an extraction solvent, and carrying out repeated freezing and thawing and centrifugation to obtain supernate as a crude protein extract. By adopting the extraction method, the problem of low protein extraction rate caused by low sporoderm-broken rate in the prior art is solved; the phycocyanin extracted by the extraction method provided by the invention can improve the activity of lymphocytes, comprehensively strengthens the disease prevention ability and the disease resistance ability of an organism by improving the organism immune function by a lymphatic system, also has excellent functions of oxidation resistance, radiation resistance, anti-inflammation and bacterium inhibition, and can be used in the field of feed or beverages. The extraction process of the spirulina phycocyanin is simple, is strong in operability and low in production cost, and can be used for producing the spirulina phycocyanin in batch.

The invention discloses a preparation method of a fish gelatin high-molecular material, relates to a fish gelatin high-molecular material, and provides a preparation method which is good in gelation performance for a fish gelatin high-molecular material. The preparation method comprises the following steps of: 1) raw material pretreatment: by taking fish skins and fish scales as raw materials, soaking the raw materials with sodium hydroxide solution containing a surfactant and an oxidant, rinsing cleanly, adding pure water, adjusting the pH value of the solution to 5-6 by polybasic carboxylic acid, and then stirring and crushing the raw materials into extraction raw materials for gelatins; 2) gelatin extraction: adding a protease inhibitor and a protein thermal denaturation protectant in the raw materials pretreated in the step 1), heating and extracting gelatin solution; and 3) drying: filtering the gelatin solution obtained in the step 2) to remove impurities such as melanin, cooling and condensing, drying at a low temperature and crushing, and then preparing the fish gelatin high-molecular material powder. The preparation method is simple in process, short in extraction time, and beneficial to popularization for fish gelatin industrialized production.

The invention discloses a lactoprotein concentrate with high thermal stability and a preparation method thereof The method comprises the following steps of: 1, degreasing raw milk, adding emulsified salt, wherein the mass volume percentage of the emulsified salt is 0.1-0.5%, the emulsified salt is selected from two or three of sodium citrate, sodium pyrophosphate and trisodium phosphate, and the mass ratio of the sodium citrate to the sodium pyrophosphate is 2:3-3:2, the mass ratio of the sodium citrate to the trisodium phosphate is 3:7-7:3, and the mass ratio of the sodium pyrophosphate to the trisodium phosphate is 3:2-4:1, stirring for 5-10min at the speed of 50-100r / m and the temperature of 50-55 DEG C, regulating the pH value to be 5.0-6.5, and sterilizing; evaporating to concentrate or filter washing to concentrate after ultra-filtering at the temperature of 10-40 DEG C, and spray drying. According to the preparation method of the lactoprotein concentrate, the albuminous degeneration is well prevented, and the production efficiency is improved. The prepared lactoprotein concentrate has good thermal stability at high temperatures.

The invention relates to low-viscosity drinking yoghourt and a preparation method thereof. The preparation method comprises the following steps: (1) mixing, homogenizing, sterilizing and cooling yoghurt base material raw materials except a leavening agent, and adding the leavening agent for fermentation to obtain a yoghurt base material; (2) carrying out rapid demulsification on the yoghourt basematerial, and cooling obtained material to 10-20 DEG C; and (3) mixing the yoghurt base material with a sugar solution base material or a fruit shake base material, and carrying out secondary homogenization on the yoghurt base material at 10-25 DEG C and 15-20 MPa to obtain the low-viscosity drinking yoghurt. According to the invention, a specific formula and technological means are adopted, the thick taste of traditional fruity yoghourt is overturned, and the problem that the traditional yoghourt has strong satiety after being drunk is solved. The drinking yoghourt provided by the invention not only retains the nutritional value of dairy products and is refreshing and fine in taste, but also has the characteristic of quenching thirst, and the method is particularly suitable for providingthe refreshing and thirst-quenching drinking fruit shake yoghourt under the condition of high protein content.

A process for recovering the butyl acetate generated during production of antibiotics includes resin adsorption of the solution containing the butyl acetate, water washing, analyzing the saturated resin by saturated steam, condensing the analyzed liquid, laying asid, and phase separation. Its advantages are high recovery rate, less energy consumption and low cost.

The invention discloses a GSTs activity analysis method suitable for a plant holoprotein extracting solution. According to the method, the holoprotein extracting solution of leaves and roots of a plant is used as a sample and a check sample, GSH and CDNB are used as reaction substrates, and the activity of GSTs is analyzed by measuring the quantity of GS-CDNB coupling products. According to the improved method, the solvent of CDNB is changed into acetone from ethyl alcohol, the solubility of CDNB is greatly improved, the use quantity of the solvent is lowered under the same CDNB concentration, and therefore protein degeneration caused by an excessive quantity of the solvent is avoided; meanwhile, the molar ratio of glutathione (GSH) to CDNB is increased through the improved method, and the plant holoprotein extracting solution with low GSTs content can be analyzed more conveniently.

The invention discloses a preparation method for a stingray cartilage polysaccharide, and belongs to the technical field of polysaccharide extraction. Extraction steps of the cartilage polysaccharide are as follows: pretreatment; cell disruption; polysaccharide extraction; polysaccharide column chromatography; and freeze drying. According to the preparation method, active polypeptides and a repeated freeze-thaw method are utilized for disrupting cartilage cell walls, thus the yield of the polysaccharide is improved, and through separation and purification, the purity of the polysaccharide is further improved, and the extracted polysaccharide has a low molecular weight, is applied to health care products which have immunity regulating functions and drinking products, and is easily absorbed by the human body.

The invention belongs to the technical field of food and discloses a compound emulsification thickener and soft ice cream pulp containing the compound emulsification thickener. The compound emulsification thickener is prepared from the following raw materials: 1.5-2.5 parts by weight of an emulsifier, 3-6 parts by weight of pectin, 0.4-1.2 parts by weight of alginic acid derivatives and 4.6-7.2 parts by weight of one or more of gelatin, xanthan gum, locust bean gum and sodium carboxymethyl cellulose. By virtue of synergistic effects of all the components, the stability of fermented type soft ice cream pulp in a normal-temperature storage process can be improved. Furthermore, when the compound emulsification thickener provided by the invention is used for preparing the fermented type soft ice cream pulp, after a freezing machine is used for performing stirring, the product is delicate and smooth in taste, free of fat crystallization and free of ice crystal feeling.

The invention discloses a lactoprotein concentrate with high thermal stability and a preparation method thereof The method comprises the following steps of: 1, degreasing raw milk, adding emulsified salt, wherein the mass volume percentage of the emulsified salt is 0.1-0.5%, the emulsified salt is selected from two or three of sodium citrate, sodium pyrophosphate and trisodium phosphate, and the mass ratio of the sodium citrate to the sodium pyrophosphate is 2:3-3:2, the mass ratio of the sodium citrate to the trisodium phosphate is 3:7-7:3, and the mass ratio of the sodium pyrophosphate to the trisodium phosphate is 3:2-4:1, stirring for 5-10min at the speed of 50-100r / m and the temperature of 50-55 DEG C, regulating the pH value to be 5.0-6.5, and sterilizing; evaporating to concentrate or filter washing to concentrate after ultra-filtering at the temperature of 10-40 DEG C, and spray drying. According to the preparation method of the lactoprotein concentrate, the albuminous degeneration is well prevented, and the production efficiency is improved. The prepared lactoprotein concentrate has good thermal stability at high temperatures.

The present invention provides a freeze-dried protective agent for porcine infectious gastroenteritis and porcine epidemic diarrhea combined live vaccine and a combined live vaccine. , gelatin 6-10%, tryptone 2-6%, yeast extract powder 1-3%, chondroitin sulfate 0.1-2% and inositol 1-5%, the balance is water for injection, and the unit of mass-volume ratio is g / ml, the dual live vaccine includes the freeze-drying protective agent, which can effectively solve the problems of the existing freeze-dried products having depressions and cracks on the surface, slow dissolving speed of the freeze-dried products and loss of titer after freeze-drying.

The invention belongs to the field of aquatic product processing, and discloses a method for freezing surimi through synergy of liquid nitrogen and water-soluble soybean polysaccharide. The method comprises the following steps of (1) making surimi from fresh fish, adding the water-soluble soybean polysaccharide to the surimi, and performing uniform mixing; and (2) performing liquid nitrogen freezing treatment on the surimi containing the water-soluble soybean polysaccharide, and when the core temperature of the surimi reaches the needed temperature, taking out the surimi for frozen storage. Through adoption of the method for freezing surimi through synergy of liquid nitrogen and water-soluble soybean polysaccharide disclosed by the invention, the freezing time of the surimi can be shortened, the volume of ice crystals can be decreased, damage caused by the ice crystals to the tissues and the cells of the surimi can be reduced, and denaturation of fibrillin of the surimi and quality reduction of the surimi can be avoided. The method disclosed by the invention is simple, efficient and low in cost.

The invention discloses pawpaw bread for lung moistening and digestion improvement. The bread is made of ingredients including 600-900 parts by weight of high gluten flour, 30-45 parts by weight of pawpaws, 8-12 parts by weight of watercress, 20-30 parts by weight of naseberries, 10-15 parts by weight of radix asteris, 20-30 parts by weight of peanut kernels, 10-15 parts by weight of sweet almonds, 6-9 parts by weight of poria cocos, 6-9 parts by weight of endothelium corneum gigeriae galli, 20-30 parts by weight of flaxseeds, 6-9 parts by weight of mushroom umbrellas, 40-60 parts by weight of trehalose, 30-45 parts by weight of coconut oil, 18-27 parts by weight of vital wheat gluten, 6-9 parts by weight of active dry yeast and appropriate parts by weight of sweet fermented-rice juice. The prepared bread is characterized by a golden crust, an even shape, a uniform color, a plump volume, a thick smell, a floppy taste and a fine and smooth texture. By addition of the multiple ingredients with lung moistening and phlegm reduction effects, the bread has higher nutrition and health care values and is suitable for secure eating of various types of people.