176 results about "Protein food" patented technology

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 may 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 discloses a method for continuously extracting and preparing concentrated protein, separated protein and proteolysis products from almond meal. The method comprises the following steps of: degreasing and debitterizing residual oil meal obtained after almond oil is mechanically and coldly pressed, and then extracting with a low-concentration NaCl phosphate buffer solution to obtain the concentrated protein; preparing almond separated protein from the concentrated protein solution by applying an ultrafiltration membrane technology; preparing a proteolysis-almond polypeptide mixed solution from the separated protein solution by applying an enzymolysis technology; and ultrafiltering the polypeptide mixed solution by applying a membrane technology to obtain multifunctional active almond peptide with different class level molecular weights in sequence. The method has the advantages of simple process, strong operability and easiness in control of extracting conditions and can finish the extraction and preparation of the almond concentrated protein, the separated protein and the proteolysis products in sequence; and the obtained products have high purity and wide application and can be directly used as food additives, nutrition reinforcers, health care products, medicaments, and the like needed by the protein foods and different processing foods.

Provided is a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials. A food composition includes dairy alternative products, ready to mix beverages and beverage bases; extruded and extruded / puffed products; sheeted baked goods; meat analogs and extenders; baked goods and baking mixes; granola; and soups / soup bases. Food compositions also include texturized plant protein which can be used for making meat-structured plant protein meat analog or meat extender products. The food compositions have reduced undesirable flavors and reduced undesirable aromas due to use of myceliated high-protein food products as compared to use of similar high-protein material that is not myceliated.

It is intended to provide a food or a drink with a favorable flavor which has an acidic nature, contains protein and minerals, and has been stabilized in dispersion without showing any protein aggregation or the like even in the absence of a stabilizer. It is also intended to provide such an acidic protein food or drink which shows no protein aggregation even in the case of using not only minerals hardly soluble in aqueous media but also highly soluble minerals. By using an acid-soluble soybean protein, it is possible to provide an acidic mineral-containing food or drink which has a high stability without resort to a stabilizer as an essential component. Owing to the acidic nature, moreover, a product having a refreshing flavor, which is never achieved by neutral foods or drinks, can be prepared.

The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.

It is intended to provide a soybean protein material which is excellent in solubility, stability, emulsifying properties and gel-forming properties under acidic conditions and thus advantageously usable in acidic foods, its production process, and acidic foods using the soybean protein material. A solution containing soybean protein is subjected to a treatment for eliminating or inactivating polyanionic substances contained therein and / or adding a polycationic substance and then heated at above 100° C. under acidic conditions. Thus, a soybean protein having a high solubility under acidic conditions and thus being appropriately usable in acidic foods can be obtained. By using this protein, protein foods in an acidic region can be provided. Further, by combining the above-described treatment with a protease-digestion treatment, a soybean protein hydrolysate having a high solubility in an acidic region can be efficiently obtained.

The invention discloses a method for leaching heavy metals in protein foods by using diluted acid and application thereof. The method disclosed by the invention specifically comprises the steps of crushing the protein foods, adding the diluted acid to leach the protein foods, then removing insoluble substances, and ultrafiltering and concentrating the protein foods to obtain a solution containingheavy metal ions. The method disclosed by the invention can be used for leaching heavy metal ions of copper, lead and cadmium in aquatic products and agricultural product livestock tissues so that the extracting time for leaching the heavy metals from a sample is shortened and the pollution brought by the traditional sample pretreatment is also reduced. Compared with a resolution method in a standard in China, the method disclosed by the invention has the advantage of mild reaction condition; and the obtained leaching solution can be combined with an enzyme-linked immunosorbent assay method to realize a field fast detection technology of agricultural products. Therefore, the method for leaching the heavy metals in the protein foods by using the diluted acid, disclosed by the invention, can be conveniently and rapidly applied as a sample pretreatment technology for detecting the heavy metals by using an enzyme-linked immunosorbent assay technology.

The invention provides a multifunctional protein food composition containing medium chain triglyceride. The multifunctional protein food composition is characterized by comprising the following ingredients in percentage by mass: 3 to 70 percent of medium chain triglyceride, 0 to 13 percent of omega-3 unsaturated fatty acid, 0 to 35 percent of protein, 0 to 70 percent of carbohydrates and 0 to 15 percent of accessory ingredients. The multifunctional protein food composition containing the medium chain triglyceride provided by the invention adopts the ingredients; on one hand, convenient nutritional food, beverages or health care products can be provided for user groups needing to resist fatigue, replenish energy and improve the brain function; and on the other hand, convenient food, beverages or health care products can be provided for user groups needing to control the body weight.

The invention relates to a clinical treatment low-protein food and relative production. Wherein, said method ads alpha modify amidon into wheat amidon, to prepare low-protein food. The invention can realize treatment effect, to support kidney disease patient.

The invention provides a method for preparing protein food, which comprises enzyme and spice, wherein inferior cocoon uses a double enzymes hydrolysis process to obtain silk fibroin peptide degradation products whose molecular weight is smaller than 10000 and accounts for 92.4 percent of total amount, silk fibroin peptide whose molecular weight is smaller than 10000 is separated by ultrafiltration technology through that the degradation products are treated by decoloration and deodorization, functional silk fibroin peptide beverages with different fruit odor types which contain 3 percent of silk fibroin peptide, the sugar content is 125, the PH valve is 4.4, the functional silk fibroin peptide beverages with different fruit odor types are prepared, and functional silk fibroin peptide beverages with different fruit odor types which contain 3 percent of silk fibroin peptide, the sugar content is 125, the PH valve is 4.4, the functional silk fibroin peptide beverages with different fruit odor types are prepared. The storage period is above 12 months, the hydrolysis rate of fibroin protease is high, the cost is low, and the invention provides an effective way for developing cocoon protein food.

A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage / vacuum purging stage / vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time.

The invention relates to a method for preparing high-protein food-grade plasma protein powder, which comprises the following steps of: sampling blood; anticoagulating; separating; refrigerating; film concentrating; spraying and drying; packing for the first time (inner packing); sterilizing with microwave; and packing for the second time (outer packing). A product prepared according to the preparation method disclosed by the invention has high protein content, high immunoglobulin content and low ash content; film concentrating equipment can be used for eliminating water and salt in plasma, reducing the ash content in the plasma protein powder and enhancing the content of protein of the plasma protein powder and immunoglobulin; the concentration process is performed at normal temperature; the protein in the plasma does not undergoes chemical reaction or phase change; other impurities cannot be brought in; decomposition and denaturation of the protein in the plasma cannot be caused; therefore, effective components in the plasma cannot be destructed; simultaneously, the method of combining a drying method in which the temperature is lower than the temperature of a spray drying inlet and a spray drying outlet with a microwave drying technology is adopted; and nutrient components with physiological activity in the plasma can be further reserved in the drying process.

The invention discloses a Bacillus velezensis LfF-1 strain and application thereof in protease production. The Bacillus velezensis LfF-1 strain is separated for a first time, the strain is preserved in the Guangdong Microbiological Culture Collection Center in August 16, 2019, and the preservation number is GDMCC NO: 60741. The strain has a remarkable capability for producing protease through fermentation, and types of cultures produced through protease fermentation can be enriched; a protease preparation can be produced by using the strain through a fermentation tank replenishing on-batch fermentation process, the activity of the protease is as high as 17.84 ten thousand U / g, the enzyme activity recovery rate is as high as 96.8%, types of conventional commercial protease can be greatly enriched, and the production efficiency of the protease preparation can be improved; and in addition, the method for producing the protease from the strain through fermentation is simple and feasible, and has wide application prospects in producing protein foods, functional peptide products or feed additives.

It is an object of the invention to provide water-soluble dietary fiber obtained by hot water extraction from cacao husks, and to use the water-soluble dietary fiber for addition to acidic protein foods such as milk component-containing beverages, dispersion stabilizers for chocolate beverages and the like, coating agents with improved coatability, age resistors for starch-containing food products, and shelf-life extenders for foods and beverages which continue to maintain their microbiostatic properties even when added only in small amounts.

The invention discloses poison bait for controlling German cockroach. The poison bait consists of the following ingredients in percentage by weight: 0.1 percent to 10 percent of pymetrozine, 0.1 percent to 10 percent of German cockroach excrement extracts and 80 percent to 99.8 percent of substrates, wherein the pymetrozine is used as insecticide, the German cockroach excrement extracts are used as attractants, the substrates are sugar food and / or protein food and / or edible oil, and stabilizing agents and preservatives can also be contained in the substrates. The poison bait can be used for efficiently trapping and killing the German cockroach and belongs to the ideal poison bait specially used for controlling the German cockroach.

The invention relates to a predigested soyfood, which is prepared by fermenting with a rhizopus and is characterized in that each 100g of finished product contains the following main nutrient components: 42+ / -3 g of protein, 19+ / -2 g of total fat, 28+ / -3 g of total carbohydrate and 3+ / -0.5 g of ash content. Because the components are subjected to enzymolysis through microbial fermentation, the soyfood is absorbed and used more easily; and simultaneously because the soyfood contains relatively rich lipase and protease, the soyfood can be used as a mate of a high-fat and high-protein food. The predigested soyfood of the invention also can be used for preparing a functional food for reducing LDP cholesterol and a functional food for releasing women's menopause syndrome.

The present invention is based in part upon the discovery that the manufacture of high-protein foods, food supplements, and food additives can present improved organoleptic properties with significantly greater protein concentrations that previously available. The formulations incorporate only minimal artificial and manufactured food components and are typically exemplified in a protein-maximized, fat and carbohydrate minimized liquid or frozen food supplement composition than can also be modified to the form of a dried powder or granulated product as well as a frozen yogurt, pudding, ice cream, sherbet, or sorbet that may include as little as 20% and as much as 70% by weight of a water soluble protein, as well as sweetening, flavoring, and coloring agents, all based in an aqueous emulsifying dispersion.

The invention relates to a high-calcium protein food product, in particular to a high-calcium protein food product which is produced by using animal bones, fish bones or egg shells of bird species; the invention aims at a producing method of the high-calcium protein food product that fully uses resources of the animal bones, the fish bones or the egg shells of bird species and acid hydrolysis solution after carrying out acid hydrolysis by organic acid; the producing method comprises the following steps: the animal bones, the fish bones or the egg shells of bird species are adopted as raw materials, the organic acid executes acid hydrolysis, large grains are removed, auxiliary materials or additives are added to prepare the taste, and sterilization, concentration and drying are carried out, thus producing the high-calcium protein food product; the invention develops a new high-calcium protein food product so as to fully utilize the resources of the animal bones, the fish bones or the egg shells of poultry.

Acidic protein foods employing pectin which has been low-molecularized to a viscosity of no greater than 150 mPa·s as a stabilizer for the acidic protein foods, wherein the pectin is added at greater than 0.4 wt % to the acidic protein foods. It is possible to achieve a wider stable pH range and improvement in palatable texture due to lower viscosity of the products.

An extruded foodstuff having a protein content in the range of 45% to 80% protein by mass and specific density of 0.10-0.40 g / cm3, including: a vegetable protein isolate which has been at least partly hydrolysed by enzymic hydrolysis, which provides the majority of the protein content and which has a relatively low level of low molecular weight peptides and which has a relatively low water imbibing capacity; up to 30% by mass of wheat gluten; up to 5% by mass of the foodstuff is sodium bicarbonate.

The invention provides a filling type leaf protein bean curd and preparation method thereof. The product uses high-quality fresh grass or green hay or forage plants of leaf vegetables and soybean as raw materials and the process flow includes the following steps: (1) producing paste of leaf protein capable of renaturating and soybean milk; (2) boiling soybean milk; (3) diluting leaf protein paste; (4) mixing soybean milk with leaf protein solution; (5) adding coagulant; (6) filling; (7) thermal coagulating and shaping. The color of the product varies from tiny green to light green, the quality is fine and smooth, the product is rich in chlorophyll, carotene and other vitamins, the nutrition value is better than common filling bean curd, and has a preservation character same with other filling bean curds. The invention provides important pathways for producing human daily food using a large amount of leaf protein, for producing leaf protein products with high-efficiency and low-energy consumption, for producing leaf protein foods with high water contents in large-scale, for producing leaf protein bean curd capable of transporting for long distances and preserving on shelf for long times.

High-protein food additives are prepared by reacting a protein material with L-cysteine, or a derivative thereof, with homogenization and heating. The homogenization and heating is preferably carried out on an aqueously slurry of the protein material and L-cysteine. The homogenized and reacted slurry is then dried to form a powder. The resultant food additive may be incorporated into a wide variety of food products to enhance the physical characteristics thereof.

The invention relates to a method for improving hardening of texture of protein bars in a storage process by using hydrophilic colloid. The technical scheme adopted by the invention comprises the following steps: firstly preparing a mixed system of xanthan gum and sodium caseinate protein bars, detecting the texture change of a protein bar system along with the extension of the storage time and observing the improvement effect of the hydrophilic colloid on the texture of the protein bars. The experimental result shows that the xanthan gum is capable of effectively reducing the hardness values of the protein bars in the storage process, thereby improving the edible quality of the high-protein products such as the protein bars; the shelf life of the product is prolonged. Therefore, due to the fact that the hydrophilic colloid is added and is used as an improver of high-protein foods, the effective solution manner is provided for the difficulty of improving the hardening of the texture of the protein bars in the storage process, thereby providing scientific basis for improving popularization and economic values of products of the high-protein foods.

The invention relates to instant shrimp meat and a processing method thereof, belonging to the technical field of food processing. The instant shrimp meat is uniformly red; a shrimp body is basically complete, moderate in hardness, good in elasticity and chewiness, delicious and moderate in taste and free of peculiar smell; the high moisture content is 47%-53%, the content of protein is 37%-42%, the content of fat is 1%-3%, the total content of 19 amino acids can be up to 300-400 mg / g, and thus the instant shrimp meat is an excellent protein food. The processing method of the instant shrimp meat comprises the following key processing technique steps: pretreatment of raw materials; steaming; hulling; dipping in flavoring liquid; infrared baking; and vacuum packaging and anti-pressure sterilization. The instant shrimp meat has the beneficial effects of being simple in process, and having energy-saving and environment-friendly effects and other good effects. The processing method has the advantages that the phenomena of too soft shrimp meat, liquid dissolution and bag swelling caused by common sterilization are avoided; the amino acids are reserved to the maximal extent, and nutrient loss is avoided. Thus, the instant shrimp meat has the characteristics of being abundant in nutrition, high in moisture content, soft in texture, good in flavor, and convenient to eat and carry.

The invention relates to the bioanalysis technology and the food inspection field and provides a method for integrative detection of false packed dairy products in qualitative and quantitative modes. The method is a complete technical scheme which integrates sodium dodecyl sulfate-polyacrylamide gel electrophoresis, liquid chromatography-tandem mass spectrometry and moving reaction boundary electrophoresis titration, and particularly is a complete technical route from qualitative identification on whether false packed dairy products exist, identification of the kind of false protein to quantitative analysis of the ratio of false protein. Compared with existing detection methods, the method has the advantages that whether false packed dairy products exist can be effectively identified, the kind of false protein can be identified in a qualitative mode, and false degree can be measured in a quantitative mode; beside diary product inspection, the method can also be used for inspection of other protein food from qualitative identification to quantitative analysis. Compared with a traditional protein detection method, the method has the advantage that interference of non-protein nitrogen can be avoided.