51 results about "Powdered food" patented technology

The various non-limiting embodiments of the present disclosure relate to a protein-based binder or coating system for particulate- and / or powder-type food systems, for example, to form nutritive ready-to-eat food bars, protein bars, snack pieces, or cereal clusters, where the binder comprises a modified wheat protein isolate. Other non-limiting embodiments relate to food compositions comprising a modified wheat protein isolate binder, and at least one of food particulates; powdered food ingredients, such as protein powders; and combinations thereof. In addition, methods for forming the various non-limiting embodiments of the food compositions and the modified wheat protein isolate binder systems are also disclosed.

The invention relates to a preparation method of special dietary protein powder suitable for pregnant women, belonging to the field of foods for special dietary uses. The special dietary protein powder is mainly prepared from soybean meal and defatted peanut protein powder; food raw materials such as purple sweet potatoes, walnut kernel, lemons, euphausia superba oil, lettuce and the like are added into the special dietary protein powder, and Chinese herbal medicines such as Indian buead, Chinese dates, orange peel, malt and the like which are both used as medicine and food are also added, so that the food formula for special dietary use can be formed; the powdered food is prepared by the steps of treating raw materials, mixing, grinding into thick liquid, homogenizing, spraying powder, canning and the like; the special dietary protein powder can be eaten after being dissolved in warm boiled water. The food for special dietary use is high in solubility, good in absorptivity and balanced in nutrition, and has remarkable functions for supplementing the requirements of the pregnant women for nutrition, improving the pregnancy vomiting reaction of the pregnant women and promoting appetite.

The invention discloses a Qi-tonifying and blood-nourishing powdered food and a preparation technology thereof. The Qi-tonifying and blood-nourishing powdered food comprises the following raw materials in parts by weight: peanut kernels, lotus seeds, peach kernels, ginseng, chicory, mulberry fruits, Chinese yams, hawthorn fruits, purslane, dark plum fruits, papaya fruits, radix polygonati officinalis, liquorice roots, ginkgo nuts, white hyacinth beans, Chinese dates, longan flesh, cassia seeds, lily bulbs, nutmeg, euryale ferox seeds, adzuki beans, honeysuckle flowers, herba houttuyniae, brown sugar, Chinese wolfberry fruits, millet, poria cocos, radix platycodonis, chrysanthemum flowers, polygonatum sibiricum, black sesame seeds, spina date seeds, donkey-hide gelatin, endothelium corneum gigeriae galli, pachyrhizua angulatus, Chinese angelica roots, and long peppers. Medicine-food-homologous materials with the effects of tonifying Qi, nourishing the blood, tonifying the spleen and benefiting the kidney are added into the Qi-tonifying and blood-nourishing powdered food so that the Qi-tonifying and blood-nourishing powdered food has the effects of tonifying essence, filling marrow, clearing away heat and detoxifying on the basis of balancing and tonifying Qi and the blood; moreover, the Qi-tonifying and blood-nourishing powdered food has no toxic or side effects on the human body. The Qi-tonifying and blood-nourishing powdered food has the effects of supplementing Qi and the blood to the human body, as well as improving insufficiency of the heart, the spleen, the Qi and the blood; and the effects are obvious, and the curative effects are quick.

The invention discloses a detection instrument for the content of preservatives in powdered food, which comprises an inner tube of the detection instrument, an outer wall of the detection instrument, and a sealing cover. The top of the test instrument is provided with the sealing cover, wherein, the upper part of one side of the inner tube of the detection instrument is provided with a feed port, and the feed port penetrates the outer wall of the test instrument and extends to the side of the outer wall of the test instrument, The lower part of the other side of the inner tube of the detection instrument is provided with a discharge port, and the discharge port penetrates through the lower part of the other side of the outer wall of the detection device and extends to the side of the outer wall of the detection device. A motor 1 is arranged inside, and the bottom of the motor 1 is provided with a partition, and the bottom of the partition is provided with an air rod. Beneficial effects: the balance of stirring and the uniformity of heat are improved, the accuracy of detection is increased, and the detection accuracy is improved.

The invention provides a microalgal oil microcapsule and a preparation method thereof. A core material is mainly microalgal oil, and a wall material comprises components of casein, porous starch, beta-clodextrin, chitosan and mannose oligosaccharides, and particularly, the wall material comprises the components in percentage by mass as follows: 40%-60% of casein, 30%-40% of porous starch, 1-10% ofbeta-clodextrin, 1-10% of chitosan and 1-10% of mannose oligosaccharides; and the core material also contains an emulsifier, a stabilizer and an antioxidant. The microalgal oil microcapsule has highoil content, being 50% and embedding rate, being higher than or equal to 95%, bulk density is higher than or equal to 0.4 g / ml, and fluidity is very good; the surface oil content is 0.58%-1.75%, and is low, the peroxide value is 0.023-0.22 g / 100 g and is low, and the microcapsule can be stored for three months or longer at 40 DEG C, which indicates that the shelf life is two years or longer at 25DEG C, so that the microcapsule has quite high stability; and the microcapsule disperses well in water, is noncaking, and cannot change original solubility and dispersibility when added to other foodand can be directly added to powdered food, so that the application range is wide.

The invention relates to an edible bean dreg paper production method, which comprises: adding water and plant protease to bean dreg, wherein a mass ratio of the bean dreg to the water to the plant protease is 1:2-8:0.3-2; and after a fermentation reaction, filtering, treating the bean dreg solution with an enzyme, adding an adhesive to the bean dreg solution, and carrying out papermaking to prepare the edible bean dreg paper. According to the present invention, the edible paper has wide uses in the food industry, wherein the edible paper can be used for preparing seasoning wrapping paper of instant noodles, inner wrapping paper of candies, biscuits, powdered food and beverages, and the like; the edible paper can be dissolved in water or saliva, such that the edible paper can be directly eaten without tearing into pieces, and has a high nutritional value; and the edible paper is food fibers, and does not contain heat energy, such that the edible paper can be used as the health food carrier.

A powdered food composition comprising: (a) 30%-40% powdered dehydrated avocado; (b) 2%-6% powdered dehydrated mango; (c) 2%-6% powdered dehydrated prickly pear (nopal); and (d) 40%-60% oats, the composition having (i) 47%-49% carbohydrate content; (ii) 9%-11% protein content; (iii) 19%-25% monounsaturated vegetal fat (omega-3 y omega-6) content; (iv) 6%-9% raw fiber content; and (v) moisture content between 3%-7%, is disclosed. Also disclosed are a weight loss diet and a school meal diet.

A powdered food composition comprising: (a) 30%-40% powdered dehydrated avocado; (b) 2%-6% powdered dehydrated mango; (c) 2%-6% powdered dehydrated prickly pear (nopal); and (d) 40%-60% oats, the composition having (i) 47%-49% carbohydrate content; (ii) 9%-11% protein content; (iii) 19%-25% monounsaturated vegetal fat (omega −3 y omega −6) content; (iv) 6%-9% raw fiber content; and (v) moisture content between 3%-7%, is disclosed. Also disclosed are a weight loss diet and a school meal diet.

A beverage powder comprising crystalline tastant particles is characterized in that the crystalline tastant particles are at least partially coated with a hydrophobic coating, and the at least partially coated crystalline tastant particles have an average density greater than 1 g / cm<3>, preferably greater than 1.5 g / cm<3>. A method of coating crystalline tastant particles for use in a powdered food product, preferably a beverage powder, is also provided.