855 results about "Sodium Caseinate" patented technology

The invention relates to a zero-trans fatty acid non-dairy creamer and a preparation method thereof, and belongs to the technical field of non-dairy creamers. The zero-trans fatty acid non-dairy creamer consists of the following components in percentage by weight: 22 to 32 percent of vegetable oil and fat, 2.2 to 3.5 percent of sodium caseinate, 0.8 to 1.5 percent of mono-and diglycerides, 0.5 to 1 percent of stearoyl sodium lactate, 1.2 to 1.5 percent of dipotassium phosphate, 0.25 to 0.5 percent of silicon dioxide and the balance of glucose syrup. The preparation method comprises the following steps of: heating, dissolving, mixing, shearing at high temperature, homogenizing, spray-drying and packaging to obtain the zero-trans fatty acid non-dairy creamer. The preparation process is simple and easy to operate; and the obtained non-dairy creamer is high in nutritional performance, good in mouthfeel, fragrant and smooth, does not contain trans fatty acid, meets the consumption demand of health and nutrition at present, and is particularly suitable to be drunk by old people, overweight people, patients who suffer from diabetes and consumers. The zero-trans fatty acid non-dairy creamer can be used as coffee creamers to be mixed with coffee, fruit juice, tea and the like respectively for drinking and also can be used as instant drinks independently for drinking.

The invention discloses a flaxseed oil microcapsule and a production method thereof. The core material of the flaxseed oil microcapsule is flaxseed oil, and the wall material is made of modified starch, maltodextrin and sodium caseinate. The production method comprises steps of adding the modified starch, the maltodextrin and the sodium caseinate to hot water with high-speed stirring until the the modified starch, the maltodextrin and the sodium caseinate are dissolved completely and forming a water phase; weighing and taking the flaxseed oil, adding vitamin E, rosemary and tea polyphenol step by step, stirring the mixture until the mixture is dissolved completely and forming an oil phase; conducting high-speed cutting for the obtained water phase by using a cutting machine, adding the obtained oil phase slowly and obtaining an emulsion; homogenizing the emulsion by using a high-pressure homogenizer; sterilizing the emulsion which is homogenized by using an ultra high-temperature sterilizing machine; and spraying and drying the sterilized and obtaining the flaxseed oil microcapsule. The embedding rate of the flaxseed oil microcapsule is more than 90%, the capacity of the flaxseed oil can reach 45%, the process is simple, the taste is special, the scent is obvious and the shelf life is long.

The invention provides a weight-losing food with balanced nutrition, containing the following components of: soybean isolate protein expanded grains, maltitol liquid, water-soluble dietary fiber, concentrated lactalbumin, glycerol, fish collagen protein, phytosterol, quick-freezing blueberry grains, Arabic gum, sodium caseinate and compound vitamin. The weight-losing bar has the advantages of good taste and high protein content; the weight-losing food bar can enhance the satiety and also can supplement the protein; and meanwhile, functional food raw materials including the fish collagen protein, the phytosterol and the like, the compound vitamin and the like are added, so as to achieve the aim of healthily losing the weight of a consumer.

The invention relates to a preparation method of whipped cream powder. The method comprises the following steps that (1) vegetable fat and an emulsifying agent are mixed uniformly to form mixed liquid 5; white granulated sugar, sodium caseinate, whey protein and milk powder are mixed with water to form mixed liquid 1; the mixed liquid 1 is mixed with glucose syrup to form mixed liquid 3; a water retention stabilizer and a thickener are mixed with the water to form mixed liquid 2; the mixed liquid 2 is mixed with the mixed liquid 3 to form mixed liquid 4; the mixed liquid 5 is mixed with the mixed liquid 4 to form oil-water mixed pulp; the oil-water mixed pulp is stirred, sheared and emulsified to form uniform light-milk yellow pulp; (2) the pulps obtained in Step (1) are homogenized to form homogenized pulp; and (3) the homogenized pulp is pasteurized and subjected to spray drying; an anticaking agent is added to powder obtained through the spray drying, and mixed uniformly to form the whipped cream powder. The whipped cream powder can serve as a principal raw material of preparation of decorative cakes, mousse cakes and puffs.

The invention provides a compound microcapsule wall material and an application thereof in essence microcapsules for cigarettes. The compound microcapsule wall material is mixed by the following components in percentage by weight: 30.0-50.0% of starch octenylsuccinate, 15.0-30.0% of maltodextrin, 10.0-30.0% of sodium carboxymethyl starch, 10.0-30.0% of soy isolate protein, 1.0-5.0% of Arabic gum, 1.0-5.0% of sodium caseinate, 1.0-5.0% of saccharose, 0.1-0.5% of sodium alginate, 0.1-0.5% of xanthan gum and 0.1-0.5% of pullulan. The compound microcapsule wall material provided by the invention is good in solubleness, good in emulsibility, good in film-forming property, low in solution viscosity, and economical and practical benefits. Higher embedding rate can be obtained by using the wall material to prepare the essence microcapsules for cigarettes, and the product is good in sensory performance, smooth and uniform in particle, compact in capsule wall, lower in moisture content, good in dispersibility and stronger in practicality.

The invention provides a comprehensive nutritional and semi-digested formulated food for special medical use, and a preparation method thereof. Every 100 g of the comprehensive nutritional and semi-digested formulated food for special medical use comprises 5-15 g of hydrolyzed whey protein, 3-8 g of egg white protein, 1-4 g of soy isolate protein, 1-4 g of concentrated whey protein, 0.5-2 g of sodium caseinate, 37-60 g of carbohydrate with a low GI value, 1-4 g of fructose oligosaccharide, 0.005-0.05 g of carboxymethyl pachymaran, 15-22 g of vegetable oil powder, 4-10 g of a medium-chain fatty acid, 3-8 g of a mineral premix and 0.2-1.4 g of a vitamin premix. A finished product is prepared by mixing the above components uniformly. With a synergistic effect of the above components, partial digestion functions of a patient after operation can be taken fully used to keep, maintain and promote comprehensive restoration of the digestion functions of the patient; an immune function can be regulated; and body disease-resistant ability can be enhanced, thereby influencing development and conversion of the disease.

The invention designs non-dairy cream of mixed milk fat. The non-dairy cream is characterized by comprising the components in percentage by weight: 8-18% of vegetable fat, 0.05-0.5% of anhydrosorbitan monostearate, 0.02-0.5% of lecithin, 0.02-1% of lactic monoglycerate, 0.02-0.5% of sodium stearyl lactate, 0.05-1% of monoglycerin fatty acid ester and diglycerin fatty acid ester, 0.05-0.8% of sucrose fatty acid ester, 0.02-0.5% of polyglycerol ester, 0.01-1.5% of carrageenan, 0.05-0.8% of microcrystalline cellulose, 0.05-1% of modified cellulose, 0.1-1.5% of sodium caseinate, 0.02-0.2% of potassium dihydrogen phosphate, 2-6% of sugar, 2-12% of corn syrup, 8-18% of milk fat dairy products and 20-60% of water. The non-dairy cream provided by the invention has the advantages that the non-dairy cream is convenient to operate without cream and non-dairy cream which are mixed and whipped topped; the non-dairy cream is more convenient to condition and is not affected by original flavor of the non-dairy cream; the whipped topping rate of the product reaches over 3.6 which is greater than that of existing similar products. The non-dairy cream is more economic and applicable for client.

The invention discloses a yoghourt and ice cream power comprising the following constituents (by weight portions): refined granulated sugar 30-50 parts, yoghourt powder 10-40 parts, whole milk powder 5-20 parts, plant grease powder 5-20 parts, guar gum 0.4-1.2 parts, xanthan gum 0.1-0.6 part, propylene glycol alyinate 0.2-1.2 parts, sodium caseinate 0.2-1.2 parts, milk essence 0.05-0.6 part, ethyl maltol 0.001-0.006 part. The invention also discloses the process for preparing ice-cream by utilizing the powder.

The invention discloses a polyphyly fat mixture for feeding animals, which is formed by mixing more than two greases. The mixture comprises long chain fatty acid and medium chain fatty acid, and the weight ratio of the long chain fatty acid to the medium chain fatty acid is 30-90:60-10. A microcapsule applying the polyphyly fat mixture for feeding animals comprises the following raw materials in percentage by weight: 25-80 percent of olyphyly fat mixture, 0.8-4 percent of complex emulsifying agent F, 0.8-4 percent of sodium stearoyl-2-lactylate, 0.3-5 percent of sodium caseinate and 10-70 percent of encrusting substance. The polyphyly fat mixture accords with the growth performance of animals and ensures that the production performance of the animals can be fully expressed. Experiments prove that after feeding the polyphyly fat mixture, the fresh of piggies is improved by 3.96 compared with piggies fed with single derived fat feed. By adopting the fatty acid mode and fat products, after feeding nursing sows, the weight of weaning litter of the piggies is improved by 3.96 percent. After feeding the polyphyly fat mixture, the fresh of broiler chickens is improved by 3.96 percent compared with broiler chickens fed by single derived fat.

The invention discloses a preparation method of edible antibacterial nanometer particles. The preparation method comprises the following steps: 1, dissolving zein and an antiseptic in an aqueous solution of ethanol; 2, preparing an aqueous solution of sodium caseinate; 3, adding the aqueous solution of sodium caseinate to the ethanol solution obtained in step 1 under stirring; and 4, carrying out rotary evaporation of the solution obtained in step 3, centrifuging, and lyophilizing the resultant supernatant to obtain the edible antibacterial nanometer particles. The antibacterial nanometer particles obtained through the method disclosed in the invention have particle sizes of 160-260nm and a good monodispersion, and are easy to redissolve. The preparation method has the advantages of low requirements on an apparatus, simplicity and easy operation, and the prepared antibacterial nanometer particles have the sustained release antioxidation and antibiosis effects, so the method disclosed in the invention can be widely applied to foods and medical products.

The invention belongs to the technical field of processing of functional foods, and discloses water-soluble protein-phytosterin nanometer particles as well as preparation and application. The preparation method comprises the following steps of dispersing and dissolving sodium caseinate, soy protein isolate or whey protein concentrate in deionized water so as to obtain a solution; then placing the solution at the temperature of 0-10 DEG C for hydration for 6-12 hours so as to obtain a protein solution; dispersing and dissolving phytosterin in N-hexane so as to obtain a phytosterin solution; then adding the phytosterin solution to the protein solution, and performing homogenizing treatment and micro jet treatment so as to obtain mixed emulsion; and finally performing steaming so as to remove the N-hexane in the mixed emulsion, and performing freeze drying so as to obtain the water-soluble protein-phytosterin nanometer particles. The preparation method disclosed by the invention is simple, low in cost, safe and environment-friendly; the obtained water-soluble protein-phytosterin nanometer particles are small in particle diameters, good in water solubility and high in embedding rate, and can be used as functional factors to be used for the production of functional foods or medicines.

The invention discloses high-temperature-resistant unsaturated fatty acid fat microcapsule powder and a preparation method thereof. The preparation method comprises the following steps of adding a first-layer wall material, sodium caseinate, a water-soluble antioxidant and a stabilizing agent to water to obtain a water phase; adding glyceryl monostearate, glycerol distearates and an oil-soluble antioxidant to unsaturated fatty acid fat to obtain an oil phase; and adding the oil phase to the water phase, performing shearing and homogenizing, adding a second-layer wall material to form final emulsion, then performing spray drying, and performing screening so as to obtain the high-temperature-resistant unsaturated fatty acid fat microcapsule powder. According to the high-temperature-resistantunsaturated fatty acid fat microcapsule powder and the preparation method thereof disclosed by the invention, a dual-embedding technique is adopted, the second-layer wall material is made from high-temperature-resistant macromolecule materials, and a layer of high-temperature-resistant films is formed on the surface of a product, so that the air permeability is low, and oxygen, nitrogen, carbon dioxide and the like can hardly pass through the film; and in addition, water and oil diphase antioxidants synergistically strengthen the oxidation resistance of the microcapsule powder, the oxidationof outside high temperature environment and the oxygen on the unsaturated fatty acid fat is effectively prevented, the shelf life of the product is prolonged, the stability of the product is improved,and the preparation process is environmental-friendly.

The invention discloses a water-soluble microcapsule fat powder preparation for animals and process for production, wherein the preparation comprises (by weight percent) sodium caseinate 0.3-5%, composite emulsifying agent F 0.8-4%, sodium stearyl lactate 0.8-4%, oil 30-70%, sodium citrate 0.2-1.2%, disodium hydrogen phosphate 0.2-1.2%, coating articles 70-30% and water 80-150% of the total raw material amount.

The invention discloses a composite nutritional isolated soybean protein bean curd. The composite nutritional isolated soybean protein bean curd comprises, by mass, 10-13% of isolated soybean protein, 1-2% of a soybean dietary fiber, 0.5-1% of sodium caseinate, 10-26% of plant oil, 3-7% of starch, 1-2% of a seasoning, and 50-68% of ice water. The composite nutritional isolated soybean protein bean curd fully utilizes the high gel property of the isolated soybean protein, is not added with a coagulant, has the characteristics of good chewiness, smooth and tender mouthfeel and high nutritional values, can supplement dietary fibers required by human bodies, and is suitable for eating methods comprising decocting, stir-frying, cooking, frying, cold-mixing and the like.

The present invention discloses a microcapsule mustard essence which consists of wall materials and core materials; the wall materials are prepared by using the following components in parts by weight: starch sodium octenylsuccinate 5.0-25 parts, soybean protein isolate 1.0-5.0 parts, sodium caseinate 0.1-3.0 parts, maltodextrin 20-60 parts and thickening agents 0.2-6.5 parts; and the core materials comprise the following raw materials in parts by weight: natural mustard oil 1.0-20 parts and/or allyl isothiocyanate 1.0-20 parts, and fragrance enhancing and coordinating agents 0.4-1.5 parts. The microcapsule mustard essences have high embedding rate and good heat resistance, can improve the stability of the mustard oil, overcome the shortcomings of highly volatility and strong irritation of liquid essences used in the past, and not easily being preserved in products, and better exert the fragrance of the mustard oil; and at the same time, the wall materials of the microcapsule mustard essences are widely accessible, have low production cost, and can be widely promoted and applied.

The invention relates to yoghurt and its preparation method, in particular to sterilized flavored yoghurt and its preparation method. It belongs to the field of dairy products. A sterilized flavored yoghurt, comprising 820-900kg of milk, 50-120kg of white sugar, 1-10kg of sodium caseinate, 5-15kg of concentrated whey protein, 10-30kg of cream and 1-13kg of stabilizer. The production state of the method of the invention is stable, and the product can be stored for 100-180 days at normal temperature.