CN109700036A - A kind of high-protein nutrient stick and preparation method thereof that cohesion improves - Google Patents
A kind of high-protein nutrient stick and preparation method thereof that cohesion improves Download PDFInfo
- Publication number
- CN109700036A CN109700036A CN201811555752.9A CN201811555752A CN109700036A CN 109700036 A CN109700036 A CN 109700036A CN 201811555752 A CN201811555752 A CN 201811555752A CN 109700036 A CN109700036 A CN 109700036A
- Authority
- CN
- China
- Prior art keywords
- decalcification
- cohesion
- protein
- milk protein
- concentrate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses the high-protein nutrient sticks and preparation method thereof that a kind of cohesion improves, and belong to food processing technology field.The ingredient of this nutrition bar includes decalcification milk protein concentrate, sorbierite, glycerol and water of the decalcification rate 18.9~51.0%, with the high advantage of easily molded, hardness and modest viscosity and cohesion, and extend with storage time, its system microstructure becomes more uniform, appearance is more complete, less frangible, when being stored 14d, cohesion can be promoted to 54.3%.
Description
Technical field
The present invention relates to the high-protein nutrient sticks and preparation method thereof that a kind of cohesion improves, and belong to foods processing technique neck
Domain.
Background technique
High-protein nutrient stick is that a kind of protein content is up to 15-50%, intermediate water of the water activity between 0.5-0.8
Product are shared the meal, due to having the characteristics that nutritive value is high, shelf life is long, it is edible to be convenient for carrying, are widely used in military, boat
It, rescue field, and be gradually developed to outdoor activity field.
The protein source of high-protein nutrient stick is mainly lactoprotein (including lactalbumin and caseinate) and soybean
Albumen, wherein become uniform and stable system since the protein body of lactalbumin can be merged with other small molecular phases quickly, because
This, system be not susceptible in storage small molecule migration, using its for raw material prepare high-protein nutrient stick quality the most
Homogeneous soft, still, lactalbumin yield are lower, are not particularly suited for being mass produced, also, lactalbumin price is higher, right
Consumer is simultaneously unfriendly.
And the protein body state in the protein rod prepared with casein sodium and soybean protein isolate then can not be good
Merged very well with other small molecular phase ingredients, this has been resulted in storage, the small molecular phase in system can constantly to
Albumen mutually migrates, and leads to the reduction of its system plasticity, and then influence the cohesion and hardness of product, so that it is in process not
It is easily molded, the frangible and easy hardening in transport and storage, the final appearance and eating mouth feel for destroying product.Therefore, it is badly in need of
Find a kind of method that can improve high-protein nutrient stick cohesion.
Currently, having had part research is about improvement high-protein nutrient stick cohesion, these methods are focused primarily upon
Improvement to high-protein nutrient stick formula, including using mixed protein or wherein adding the thickenings such as the xanthan gum of different proportion
Agent.
However, the above method or ineffective, can not improve the cohesion of high-protein nutrient stick well；Or due to
The adjuvant of addition is excessive, increases security risk and cost.Therefore, how to improve the cohesion of high-protein nutrient stick is still one
A problem.
Summary of the invention
Milk protein concentrate (Milk Protein Concentrate, MPC) is by skimmed milk through ultrafiltration, multiple filter wash
Etc. after processes obtain concentrated milk protein trapped fluid, one kind that further progress spray drying treatment obtains has multiple functions characteristic
Milk-protein product, the ratio of casein and lactalbumin is similar to raw milk in the albumen contained, has high protein, low
The characteristics of lactose, low fat, can be used as Novel breast ingredient and be widely used in the dairy products such as Yoghourt, ice cream, cheese；And
And milk protein concentrate has and compared with lactalbumin albumen forms the advantage that richer, yield is higher, price is more human-oriented.
Decalcification is by the way that sodium-ion type exchanger resin is added in concentrated milk protein trapped fluid, so that sodium-ion type exchange tree
Rouge Adsorption Concentration lactoprotein retains the calcium ion in liquid system and retains the sodium ion exchange of itself script to concentrated milk protein
Process in liquid system, this process can make the casein micelles in system dissociate, and be mainly used for increasing lactoprotein concentration
The dissolubility of object (MilkProtein Concentrate, MPC).
[technical problem]
The technical problem to be solved by the present invention is to the cohesions to improvement high-protein nutrient stick, meanwhile, it avoids in high protein
Excessive adjuvant is added in nutrition bar.
[technical solution]
To solve the above problems, the present invention provides one kind with decalcification milk protein concentrate (Milk Protein
Concentrate, MPC) high-protein nutrient stick as protein source, the ingredient of this nutrition bar includes decalcification rate 18.9~
51.0% decalcification milk protein concentrate, sorbierite, glycerol and water has easily molded, hardness and modest viscosity and cohesion
Property high advantage, and extend with storage time, system microstructure becomes more uniformly, appearance be it is more complete, less
Frangible, when being stored 14d, cohesion can be promoted to 54.3%.
The cohesion refers to that nutrition bar keeps complete structure without the ability of fragmentation during being pressed down.
In one embodiment of the invention, the decalcification rate of the decalcification milk protein concentrate is 18.9~51.0%.
In one embodiment of the invention, the decalcification rate of the decalcification milk protein concentrate is 28.3%.
In one embodiment of the invention, the mass ratio of the milk protein concentrate, sorbierite, glycerol and water is
(15~50): (10~30): (15~25): (10~20).
In one embodiment of the invention, the mass ratio of the milk protein concentrate, sorbierite, glycerol and water is
37:28.6:20.1:14.3.
The present invention also provides a kind of above-mentioned preparation methods for the high-protein nutrient stick that cohesion improves, and the method is will
Milk protein concentrate carries out decalcification, obtains decalcification milk protein concentrate；By decalcification milk protein concentrate and sorbierite, glycerol and
Water is mixed, and high-protein nutrient stick is obtained.
In one embodiment of the invention, the decalcification rate of the decalcification milk protein concentrate is 18.9~51.0%.
It in one embodiment of the invention, is 28.3% in the decalcification rate of the decalcification milk protein concentrate.
In one embodiment of the invention, the mass ratio of the milk protein concentrate, sorbierite, glycerol and water is
(15~50): (10~30): (15~25): (10~20).
In one embodiment of the invention, the mass ratio of the milk protein concentrate, sorbierite, glycerol and water is
37:28.6:20.1:14.3.
The present invention provides the high-protein nutrient sticks being prepared using above-mentioned preparation method.
The present invention provides application of the above-mentioned preparation method in terms of improving high-protein nutrient stick cohesion.
[beneficial effect]
(1) nutrition bar ingredient of the invention includes decalcification milk protein concentrate of the decalcification rate 18.9~51.0%, sorb
Alcohol, glycerol and water, with the high advantage of easily molded, hardness and modest viscosity and cohesion；
(2) nutrition bar of the invention extends with storage time, and system microstructure becomes more uniformly, and appearance is
More complete, less frangible, when being stored 14d, cohesion can be promoted to 54.3%；
(3) glycerol that nutrition bar of the invention uses can be used as moisturizer and plasticizer, control the water activity of product and
Product is set to keep good texture；
(4) sweetener that nutrition bar of the invention uses is sorbierite, and sorbierite will not occur Maillard reaction, may make
Nutrition bar extends with storage time, does not generate brown stain.
Detailed description of the invention
Fig. 1 is the completed state of group 1 in embodiment 1.
Fig. 2 is the completed state of group 6 in embodiment 1.
Fig. 3 is that texture when organizing 1-4 the 0th day in embodiment 1 analyzes result.
Fig. 4 is that texture when organizing 1-4 the 14th day in embodiment 1 analyzes result.
Texture when Fig. 5 is the decalcification milk protein concentrate of different decalcification rates in embodiment 2 be prepared ball the 0th day
Analyze result.
Matter when Fig. 6 is the decalcification milk protein concentrate of different decalcification rates in embodiment 2 be prepared ball the 14th day
Structure analyzes result.
The ball that the decalcification milk protein concentrate of different decalcification rates is prepared in the position Fig. 7 embodiment 2 was at the 0th day and the 14th
It when push front and back cosmetic variation.
Specific embodiment
The present invention will be further elaborated combined with specific embodiments below.
Skimmed milk involved in following embodiments is the bright excellent times of skimmed milk purchased from bright milk industry；It is related in following embodiments
And sorbierite, glycerol be purchased from Chinese Sinopharm Chemical Reagent Co., Ltd..
Detection method involved in following embodiments is as follows:
Texture analysis:
Use Texture instrument (TA-XT-Plus TextureAnalyzer) measurement crushing force of protein rod, cohesion and hard
Degree.
Select diameter be 35mm cylindrical probe (P35) carry out 2 times pushing, pushings speed be 1mm/s, trigger force 5g, most
Big push deformation quantity (descending pressure ratio) is 50%；Sample broke power with corresponding power characterizes when sample broke when the 1st pushing,
Cohesion with the 2nd pushing peak area accounts for the 1st pushing peak area percent to characterize, maximum when hardness to push for the first time
Stress characterizes；Mode of appearance before pushing simultaneously to sample and after pushing is taken pictures, each sample at least replication 3
It is secondary.
Micro-Structure Analysis:
By the concentration of 36 μ L be 3.2mg/mL FITC/ ethyl alcohol dyeing liquor liquid and 1.5g sample system after mixing, take
For 0.05g mixture on glass slide, covered prevents moisture from evaporating with AB glue edge sealing；Specimen slide is mounted in aluminium foil
It is protected from light in bag；Sample is placed at 25 DEG C and is stored 0~14 day, was sampled respectively at 0,3,7,14 day, in excitation wavelength 488nm, hair
It is observed under conditions of the long 510nm of ejected wave, 40 times of object lens.
Involved in following embodiments the preparation method is as follows:
The preparation of the decalcification milk protein concentrate of different calcium depletions:
1, it prepares
Using skimmed milk as raw material, selects the poly (ether-sulfone) ultrafiltration membrane of 10kDa molecular cut off to carry out ultrafiltration, be concentrated to skimmed milk
After 3 times, filter wash is carried out after adding deionized water to former skimmed milk volume wherein, repeats filter wash step 3 time, it is finally that sample is dense
3 times of contracting, obtains in trapped fluid；
After 0.02% sodium azide being added in the trapped fluid of acquisition to suppress growth of microorganism, add in trapped fluid respectively
The ion exchange resin for entering 0.0%, 1.5%, 3.0%, 5.0%, 8.0%, in 1300rpm revolving speed and ion exchange 3h at room temperature
After obtaining the trapped fluid of different calcium depletions, adjusting out temperature is respectively 135 DEG C, 75 DEG C, gas flow 36mm, pump stream
Speed is spray-dried for 30%, obtains the decalcification milk protein concentrate (MPC) of different calcium depletions；
Gained MPC is sub-packed in aluminium foil bag, is stored in spare at -4 DEG C.
2, it detects
20mL concentrated nitric acid and 5mL perchloric acid, low-temperature digestion is added in the MPC powder sample for taking 0.15g to be prepared wherein
To residue 2~3mL liquid, 50mL is settled to ultrapure water；5mL constant volume sample is taken, 1mL lanthanum solution (50g/ is added wherein
L), 50mL is settled to ultrapure water；
Sample measures its calcium content with atomic absorption spectrometer after dilution, the decalcification rate difference for the MPC being prepared
It is 0.0%, 18.9%, 28.3%, 39.6%, 51.0%；
Wherein, the calculation formula of decalcification rate is as follows:
Decalcification rate=[in calcium content-decalcification milk protein concentrate (MPC) in non-decalcification milk protein concentrate (MPC)
Calcium content] calcium content in/non-decalcification milk protein concentrate (MPC).
(above-mentioned decalcification method is recorded in document, and " Xu Yuting ion exchange decalcification is to concentrated milk protein dissolubility and functionality
Influence [D] .2016. " in)
Embodiment 1: influence of the formula to nutrition bar
Specific step is as follows:
According to the ratio of table 1, by sorbierite, glycerol, water, milk protein concentrate, (i.e. the decalcification lactoprotein of decalcification rate 0% is dense
Contracting object) it is mixed, kneading 5min is reached uniformly, and gained albumen group is rubbed as spherical shape, each ball 1.5g, diameter
About 15mm；
Ball (i.e. nutrition bar) is dispensed, is respectively placed in the closed container that water activity is 0.53 and is stored up at 25 DEG C
Hiding after sample to be tested is balanced 2h, continues storage 14 days, and sampled respectively at 0,14 day, carries out observation and texture analysis (group
1,6 completed state is shown in Fig. 1-2, and the texture analysis result for organizing 1-4 is shown in Fig. 3-4).
It has been observed that the ball of group 1 and group 2 is since moisture content is higher, material system is non-always in its preparation process
Often sticky, difficult forming (state of group 1 is as shown in Figure 1) after placing 10min at room temperature, can just be shaped to spherical shape reluctantly；
The ball of group 5 and group 6 is since glycerol content is higher, and sorbierite can not sufficiently dissolve wherein, and after mixing with albumen powder, system
Always very loose, (state of group 6 is as shown in Figure 2) can not be formed；
And organize 4 ball modest viscosity, it is easily molded, also, analyzed through texture, organize 4 ball in storage, it is hard
Degree does not occur significantly to rise, and the hardness of other samples significantly increases, and illustrates that group 4 samples property in storage is more steady
Fixed (the texture analysis result of group 4 is shown in Fig. 3-4), therefore, after comprehensively considering preparation complexity and storage stability, should choose group
4 formulas.
1 nutrition bar formula of table
| Group | Concentrated milk protein/% | Sorbierite/% | Glycerol/% | Water/% | Glycerol: water |
| 1 | 37.0 | 28.6 | 0.0 | 34.4 | 0:12 |
| 2 | 37.0 | 28.6 | 5.7 | 28.7 | 2:10 |
| 3 | 37.0 | 28.6 | 14.3 | 20.1 | 5:7 |
| 4 | 37.0 | 28.6 | 20.1 | 14.3 | 7:5 |
| 5 | 37.0 | 28.6 | 28.7 | 5.7 | 10:2 |
| 6 | 37.0 | 28.6 | 34.4 | 0.0 | 12:0 |
Embodiment 2: influence of the decalcification rate of milk protein concentrate to nutrition bar
Specific step is as follows:
According to the formula of group 4 in embodiment 1, by milk protein concentrate (the i.e. decalcification cream egg of decalcification rate 0% of embodiment 1
White concentrate) it is substituted for the decalcification milk protein concentrate that decalcification rate is 18.9%, 28.3%, 39.6%, 51.0% respectively, preparation
Obtain ball；It wherein, is control with the milk protein concentrate of embodiment 1 (i.e. the decalcification milk protein concentrate of decalcification rate 0%).
The ball (i.e. nutrition bar) that the decalcification milk protein concentrate of different decalcification rates is prepared is dispensed, is set respectively
It is stored at 25 DEG C in the closed container that water activity is 0.53, after sample to be tested is balanced 2h, continues storage 14 days, and point
It was not sampled in 0,3,7,14 day, carries out texture analysis, analyze result such as table 2-4 and Fig. 5-7.
By table 2-4 and Fig. 5-7 it is found that at two aspect of crushing force and cohesion, for the mould of non-decalcification and decalcification 18.9%
Type system, cohesion decline with the extension of storage time, and system is easily chipping during testing pushing；And for
Decalcification rate is greater than 28.3% model system, and cohesion, which is extended with storage time, to be increased, wherein decalcification 28.3%
Model system store 0~3 day when, system is chipping during the depression process, storage 7 days after, system push when not
It is chipping；And the sample for decalcification rate greater than 39.6%, system cohesion in 0~14 day is preferable, presses through under
Always structural integrity is able to maintain in journey without fragmentation；
At two aspect of hardness and nutrition, for the model of non-decalcification and decalcification 18.9%, 28.3%, 39.6%, 51.0%
System, the hardness of protein rod can with the raised increase of calcium depletion, nutritional ingredient calcium can with the raised reduction of calcium depletion,
When calcium depletion is excessively high, hardness is excessive, and nutrient loss is excessive, can not be received；
And when decalcification rate reaches 28.3%, obtained sample can maintain complete structure without sending out during the depression process
Raw fragmentation, and its hardness, nutrient composition content are also receiving in range, therefore, decalcification rate should be selected to prepare for 28.3% MPC
Protein rod, save the cost while, are able to satisfy production requirement.
The crushing force of 2 nutrition bar of table
Note: "-" expression sample is not without broken peak, i.e., chipping during the depression process.
The cohesion of 3 nutrition bar of table
The hardness of 4 nutrition bar of table
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (10)
1. the high-protein nutrient stick that a kind of cohesion improves, which is characterized in that the ingredient of the nutrition bar is concentrated comprising lactoprotein
Object (MPC), sorbierite, glycerol and water；The milk protein concentrate is decalcification milk protein concentrate.
2. the high-protein nutrient stick that a kind of cohesion as described in claim 1 improves, which is characterized in that the decalcification lactoprotein
The decalcification rate of concentrate is 18.9~51.0%.
3. the high-protein nutrient stick that a kind of cohesion as claimed in claim 1 or 2 improves, which is characterized in that the decalcification cream
The decalcification rate of protein concentrate is 28.3%.
4. the high-protein nutrient stick that a kind of cohesion a method according to any one of claims 1-3 improves, which is characterized in that the cream egg
White concentrate, sorbierite, glycerol and water mass ratio be (15~50): (10~30): (15~25): (10~20).
5. the high-protein nutrient stick that a kind of cohesion as described in claim 1-4 is any improves, which is characterized in that the cream egg
White concentrate, sorbierite, glycerol and water mass ratio be 37:28.6:20.1:14.3.
6. the preparation method for the high-protein nutrient stick that a kind of cohesion a method as claimed in any one of claims 1 to 5 improves, feature exist
In the method is that milk protein concentrate is carried out decalcification, obtains decalcification milk protein concentrate；By decalcification milk protein concentrate with
Sorbierite, glycerol and water are mixed, and high-protein nutrient stick is obtained.
7. preparation method as claimed in claim 6, which is characterized in that the decalcification rate of the decalcification milk protein concentrate is 18.9
~51.0%.
8. preparation method as claimed in claims 6 or 7, which is characterized in that the milk protein concentrate, sorbierite, glycerol with
And the mass ratio of water is (15~50): (10~30): (15~25): (10~20).
9. the high-protein nutrient stick being prepared using preparation method as claimed in claim 6 to 8.
10. application of the preparation method as claimed in claim 6 to 8 in terms of improving high-protein nutrient stick cohesion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811555752.9A CN109700036B (en) | 2018-12-19 | 2018-12-19 | High-protein nutrition bar with improved cohesion and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811555752.9A CN109700036B (en) | 2018-12-19 | 2018-12-19 | High-protein nutrition bar with improved cohesion and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109700036A true CN109700036A (en) | 2019-05-03 |
| CN109700036B CN109700036B (en) | 2022-03-25 |
Family
ID=66255991
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811555752.9A Active CN109700036B (en) | 2018-12-19 | 2018-12-19 | High-protein nutrition bar with improved cohesion and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109700036B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110279122A (en) * | 2019-06-14 | 2019-09-27 | 江南大学 | A method of high-protein nutrient stick cohesion is improved by addition phospholipid capsule bubble |
| CN112237288A (en) * | 2020-09-15 | 2021-01-19 | 浙江工业大学 | Method for making soybean protein stick |
| CN114514952A (en) * | 2022-02-16 | 2022-05-20 | 东北农业大学 | High-protein nutrition bar and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1409601A (en) * | 1999-12-09 | 2003-04-09 | 加努加帕蒂·维贾雅·巴斯卡尔 | Milk portein products and processes |
| WO2007022313A2 (en) * | 2005-08-17 | 2007-02-22 | Solae, Llc | High protein food bars comprising sugar syrups and having improved texture and shelf-life |
| US20120052160A1 (en) * | 2009-10-22 | 2012-03-01 | Rizana Imtiaz | Dairy product and process |
| CN104406946A (en) * | 2014-11-21 | 2015-03-11 | 江南大学 | Method for visibly detecting storage stability change of protein bar |
| CN105104704A (en) * | 2015-09-09 | 2015-12-02 | 江南大学 | Method for improving concentrated milk protein powder solubility through ion exchange decalcification |
| CN105410944A (en) * | 2015-10-28 | 2016-03-23 | 中国农业大学 | Concentrated lactoprotein stick and preparation method thereof |
| US20180213809A1 (en) * | 2015-07-23 | 2018-08-02 | The Hershey Company | Comestible containing milk solids and method of making |
-
2018
- 2018-12-19 CN CN201811555752.9A patent/CN109700036B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1409601A (en) * | 1999-12-09 | 2003-04-09 | 加努加帕蒂·维贾雅·巴斯卡尔 | Milk portein products and processes |
| WO2007022313A2 (en) * | 2005-08-17 | 2007-02-22 | Solae, Llc | High protein food bars comprising sugar syrups and having improved texture and shelf-life |
| US20120052160A1 (en) * | 2009-10-22 | 2012-03-01 | Rizana Imtiaz | Dairy product and process |
| CN104406946A (en) * | 2014-11-21 | 2015-03-11 | 江南大学 | Method for visibly detecting storage stability change of protein bar |
| US20180213809A1 (en) * | 2015-07-23 | 2018-08-02 | The Hershey Company | Comestible containing milk solids and method of making |
| CN105104704A (en) * | 2015-09-09 | 2015-12-02 | 江南大学 | Method for improving concentrated milk protein powder solubility through ion exchange decalcification |
| CN105410944A (en) * | 2015-10-28 | 2016-03-23 | 中国农业大学 | Concentrated lactoprotein stick and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| J.C.BANACH ET AL: "textural performance of crosslinked or reduced-calcium milk protein ingredients in model high-protein nutrition bars", 《乳品科学》 * |
| 余韵 等: "乳蛋白配料颗粒性质对高蛋白营养棒体系质地的影响", 《中国食品科学技术学会第十五届年会论文摘要集》 * |
| 刘大松 等: "脱钙预处理对提高浓缩乳蛋白溶解性的影响", 《食品与发酵工业》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110279122A (en) * | 2019-06-14 | 2019-09-27 | 江南大学 | A method of high-protein nutrient stick cohesion is improved by addition phospholipid capsule bubble |
| CN110279122B (en) * | 2019-06-14 | 2023-05-09 | 江南大学 | Method for improving cohesiveness of high-protein nutrition bar by adding phospholipid vesicles |
| CN112237288A (en) * | 2020-09-15 | 2021-01-19 | 浙江工业大学 | Method for making soybean protein stick |
| CN114514952A (en) * | 2022-02-16 | 2022-05-20 | 东北农业大学 | High-protein nutrition bar and preparation method thereof |
| CN114514952B (en) * | 2022-02-16 | 2022-11-11 | 东北农业大学 | High-protein nutrition bar and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109700036B (en) | 2022-03-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109700036A (en) | A kind of high-protein nutrient stick and preparation method thereof that cohesion improves | |
| ROBBERS et al. | Osmotic‐convective dehydrofreezing process for drying kiwifruit | |
| Ebert et al. | Emulsifying properties of water-soluble proteins extracted from the microalgae Chlorella sorokiniana and Phaeodactylum tricornutum | |
| EP4029379A1 (en) | Method for producing solid food product, and method for producing solid milk | |
| Yang et al. | An investigation into the application of konjac glucomannan as a flavor encapsulant | |
| CN102389071B (en) | Donkey-hide gelatin raw powder and its preparation method | |
| Zhao et al. | Effects of dairy bioactive peptides and lotus seeds/lily bulb powder on flavor and quality characteristics of goat milk yogurt | |
| Korenets et al. | Substantiation of feasibility of using black chokeberry in the technology of products from shortcake dough | |
| CN109430739A (en) | A kind of production method of the sour meat of less salt fermentation | |
| CN105192712A (en) | Rana japonica oil nutritional food and preparation method thereof | |
| MINAE et al. | Studying of lactulose hygroscopicity and microstructure after spray dehydration | |
| CN107058437B (en) | Hairtail minced fillet protein powder for pizza embryo and preparation method thereof | |
| CN109007776B (en) | Compound water-retaining agent for Chinese meat dishes as well as preparation method and application of compound water-retaining agent | |
| CN110279122B (en) | Method for improving cohesiveness of high-protein nutrition bar by adding phospholipid vesicles | |
| CN114605490A (en) | Bamboo shoot protein with high oxidation resistance and functional characteristics as well as preparation method and application thereof | |
| Gorlov et al. | Using the fiber preparations in meat processing | |
| JP2009044984A (en) | Method for producing liquid seasoning, and liquid seasoning | |
| Johanson et al. | Sulphur-containing amino-acids in the rumen bacteria of sheep | |
| RU2270569C2 (en) | Method for production of protein-carbohydrate product | |
| US6743945B1 (en) | Carboxylic acid and amino acid or amino condensate reactants and manufacturing method therefor | |
| CN110339118B (en) | Whitening cream with whitening and moisturizing effects | |
| CN109535242A (en) | A kind of beta lactoglobulin containing sugar alcohol-vitamin conjugate and preparation method thereof | |
| CN110122603A (en) | Edible powdered grease and its preparation method and application | |
| Balandina et al. | The effect of protein hydrolysate on the functional and technological indicators of pate | |
| CN109156536A (en) | A kind of rush digestion bean yoghourt |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |