51results about "Food ingredient as coagulant" patented technology

A process for producing a soy milk which involves adding a solidifying agent to a soy milk employed as the starting material, homogenizing the mixture, directly heating instantaneously with steam and then homogenizing again. The thus obtained soy milk has a body taste and is in the form of a liquid with a low viscosity. When heated, it is never solidified again. Therefore, this soy milk is appropriately usable in additives for pastry or bread doughs, fillings such as creams, materials for fermented food products, materials for drinks, materials for ice creams, materials for desserts, materials for fish paste products, materials for prepared foods, etc.

The subject matter of the invention is a method for determining the imaging equation for self calibration with regard to performing stereo-PIV methods on visualized flows, said method being comprised of at least two cameras and one image sector, with the cameras viewing approximately the same area of the illuminated section but from different directions, the point correspondences between the two cameras being determined by measuring the displacement of the respective interrogation areas in the camera images using optical cross-correlation, the imaging equation being determined by means of approximation methods, using known internal and external camera parameters.

A process for industrially producing tofu products which are excellent in taste and freeze resistance. This process involves concentrating soybean milk extracted from uncooked soybean slurry or puree; adding one or more members selected from sugars, starch and transglutaminase to the concentrated soybean milk at an elevated temperature; adding a solidifying agent to prepare tofu; further heating the tofu in two steps; and then freezing.

A method for determining a conjugate distance equation for automatic calibration in the execution of stereo-PIV(Particle Image Velocimetry) is provided to execute calibration of stereo-PIV even in a closed space or micro-channel. A method for determining a conjugate distance equation includes ate least two cameras and a single light slit. The cameras observe a region of the light slit in different directions, and point-to-point correspondence between the cameras is determined by moving and measuring each interrogation field in camera images according to optical correlation. The conjugate equation is decided using an approximation method according to internal and external camera parameters.

The present invention provides a food containing soybean component and exhibiting smooth texture even on restoration to ordinary temperature after freeze-up (including lyophilization); the food is produced by mixing a soymilk coagulant (b) capable of coagulating a soymilk-like liquid (a) and a gelling agent (c) capable of gelation of soybean curd components on cooling with a soymilk-liquid (a) as well as mixing a thickening treatment agent (d) derived from yam belonging to Dioscoreacea and / or thickening heat treatment agent (e) derived from cheese whey, optionally together with a shape loss preventing agent (f) derived from an animal protein, thereafter heating the mixture to coagulation temperature of the soymilk coagulant (b) or higher and finally cooling the hot mixture.

The invention belongs to the technical field of dairy products and particularly relates to a method for preparing acidified milk gel. According to the method for preparing the milk gel, milk and a casein solution are sufficiently dissociated by utilizing a calcium ion chelating agent, and are crosslinked with cross-linked enzyme after more junction sites are released, the crosslinking strength canbe improved, the compactness and uniformity of a network structure of the gel formed by acidifying can be improved, and a milk gel product with high strength and good water locking performance can befinally obtained. Compared with a gel product which is formed by directly acidifying a casein solution after enzyme crosslinking, the method can be used for preparing a milk gel product with more compact network structure, higher strength and better water locking performance. The final dairy product can solve the water separating problem, has an elastic taste, and is chewy.

The invention relates to a traditional blood tofu. The blood tofu comprises the following raw materials in parts by weight: pig blood 28-40, diced meat 5-10, soy bean 65-80, salt 8-15, spices 6-12 and coagulant 1-5. The traditional blood tofu tastes tender and elastic and the nutrition value of pig blood and tofu is maintained. The diced meat is added into the tofu, so as to improve the taste and nutrition value of the blood tofu. The spices containing various kinds of traditional Chinese medicines can improve the nutrition value and the health care function of the blood tofu, and has good regulation effect on population with hyperlipidemia and anemia and qi deficiency.

Provided are a method for producing a soy milk having an improved taste which comprises separating and removing offensive taste components from soy milk with the use of a high-speed centrifugal machine, and processed foods produced by using said soy milk. Also provided is a method for producing a soy milk having a reduced fat content which comprises, before removing insoluble components such as okara (bean curd refuse) components, treating a starting soybean solution with a high-speed centrifugal machine to thereby efficiently separate fat as floats and then separating and collecting the residual soy milk. Also provided is a method for continuously producing a tofu having an excellent elasticity and a good flavor, comprising using a liquid coagulating agent which is prepared by mixing a liquid tofu-coagulating agent containing nigari (magnesium chloride) as the main component with the liquid float layer obtained by the aforesaid high-speed centrifugation, can be easily mixed with soy milk and dispersed therein and can exert a sufficiently delayed effect on solidification.

An apparatus for producing tofu coagulant, comprising: a liquid food oil pumping pathway H1 from a liquid food oil tank T1 by a metering pump P1; a mineral salt solution pumping pathway H2 from a mineral salt solution tank T2 by another metering pump P2; an emulsion dispersion machine M1 for stirring the liquid food oil with the mineral salt solution to an emulsification phase; wherein the liquid food oil pumping pathway H1 is connected with the mineral salt solution pumping pathway H2, and the mineral salt solution is added predetermined ratio for producing the tofu coagulant, wherein the water phase and the oil phase are stirred and mixed to W / O type (water in oil type) emulsion (without emulsifier).

The invention discloses a processing method of duck blood bean curd, and belongs to the technical field of food processing. The method adopts fresh duck blood as a raw material, and adopts processingtechniques such as collection, wall breaking treatment, addition of an enzyme and a composite coagulant, sterilization, refrigeration and storage to obtain a duck blood bean curd product with compacttexture, elasticity, bright color, good water retention and a quality guarantee period of 15 days at 4 DEG C in a refrigerator. The duck blood bean curd has obviously improved content of free blood hemoglobin, and can be more easily absorbed by the human body, and the texture, color, flavor and shelf life of the product are superior to related patent technologies in the prior art.

An internal combustion engine includes a throttle controlling mechanism; a valve characteristic varying mechanism which controls an internal EGR rate by the control of an overlap period Pa and a non-overlap period Pb; and an output setting means which sets a required amount of engine output. The throttle controlling mechanism controls an opening degree of a throttle valve to fully open the throttle valve at a predetermined load Da with an increase in an operating amount D in a first load range Fa which covers load range below the predetermined load Da in a low-load range, and to keeps the throttle valve fully opened in a second load range Fb which covers a load range over the predetermined load Da. The valve characteristic varying mechanism controls the engine output by controlling the overlap period Pa or the non-overlap period Pb according to the required amount D over the entire load range, and controls valve operation characteristics to obtain a maximum internal EGR rate at the predetermined load Da.

An internal combustion engine includes a throttle controlling mechanism; a valve characteristic varying mechanism which controls an internal EGR rate by the control of an overlap period Pa and a non-overlap period Pb; and an output setting means which sets a required amount of engine output. The throttle controlling mechanism controls an opening degree of a throttle valve to fully open the throttle valve at a predetermined load Da with an increase in an operating amount D in a first load range Fa which covers load range below the predetermined load Da in a low-load range, and to keeps the throttle valve fully opened in a second load range Fb which covers a load range over the predetermined load Da. The valve characteristic varying mechanism controls the engine output by controlling the overlap period Pa or the non-overlap period Pb according to the required amount D over the entire load range, and controls valve operation characteristics to obtain a maximum internal EGR rate at the predetermined load Da.

The invention discloses a method for preparing sugarcane juice beverages and sugarcane syrups by using pressed sugarcane juice of a sugar refinery. The method specifically comprises the following technology steps of filtering the pressed sugarcane juice of the sugarcane sugar refinery by a screen or a net, leading ozone, and sterilizing under the cooperation action of ultrasonic waves; adding a chitosan flocculant to clarify, filtering, obtaining a supernatant, heating, and adding composite enzyme for enzyme hydrolyzing; adding activated carbon to discolor, centrifuging by a centrifuging machine, filtering the obtained clear juice by a security filter, filtering by a membrane filtering device, blending and concentrating the obtained clean filtrate, and filling, so as to obtain a sugarcane juice beverage product and a sugarcane syrup product. The method has the advantages that the high-efficiency, continuous and large-scale production is realized, the method is suitable for industrialization, and the economic benefit is good; the produced sugarcane juice beverage product and sugarcane syrup product have bright color, heavy fragrance and sweet taste, can maintain the nutritional matter, flavor and fresh mouth feel of the sugarcane self, and can be more suitable for the requirements of consumers on market.

The invention discloses porcine blood bean curd. The porcine blood bean curd consists of 80-100 parts of porcine blood, 40-60 parts of soybeans, 20-30 parts of ground meat, 6-10 parts of table salt, 3-5 parts of a coagulator, 0.5-1 part of Chinese prickly ash, 0.5-1 part of star aniseeds, 0.8-1.2 parts of ginseng, and 0.8-1.2 parts of fleeceflower roots. The made conventional blood bean curd is tender and smooth in mouth feel, and good in elasticity, and maintains the nutrient value of the porcine blood and the bean curd; in the making process, the ground meat is added, so that the mouth feeland the nutrient value of the blood bean curd are further increased; and various traditional Chinese medicine components are adopted, so that the nutrient value and the health-care function of the blood bean curd are increased. The porcine blood bean curd has good regulation effect on crowds suffering from high blood lipid, anemia and qi deficiency. The used coagulator is good in coagulating effect, minerals required by human bodies can be complemented, and besides, the compounding ratio cannot destroy the mouth feel and the nutrient value of the bean curd and the porcine blood.

The invention discloses a sugar-free passion fruit jam and a making method thereof. The sugar-free passion fruit jam is prepared from, by weight, 25 to 35 parts of fresh passion fruit pulp, 6 to 8 parts of fresh lemon juice and 18 to 22 parts of fresh grosvenor momordica fruit extract through decoction, cooling, bottling and sealing. The invention has the advantages that the passion fruit contains 17 amino acids needed by the human body, a plurality of vitamins and carotenoids, is rich in natural vitamin C, calcium, phosphorus, iron, a plurality of amino acids, trace elements and the like, has high nutritional value and is capable of eliminating inflammations, relieving pain, invigorating blood circulation, building body, nourishing yin and the kidney, reducing blood fat and blood pressure, raising spirit, dispelling alcohol effect, eliminating fatigue, removing toxic matters, maintaining beauty, improving immunity and the like; and the sugar-free passion fruit jam can promote secretion of gastric acid and gastric digestive enzymes, whet the appetite and promote digestion; the make method does not use any food additive; the prepared sugar-free passion fruit jam is rich in nutrients and can whet the appetite and supplement vitamins when smeared on bread, blended with yoghourt or brewed with water; and the making method is simple.

The invention discloses a processing method of alum-free sweet potato starch noodles. The processing method is characterized by comprising the following steps: (1) screening and pre-treating: filtering sweet potato starch with a 100-mesh sieve and putting the sweet potato starch into a sterilization pot at 63 DEG C to 65 DEG C; carrying out pasteurization for 30min; (2) gelatinizing: putting the sweet potato starch into a gelatinizing container and adding 36 percent to 40 percent of water; stirring and mixing to prepare sweet potato starch dough; (3) producing dough: weighing the sweet potato starch, aloe gel, camellia seed oil and salt according to a mass ratio and uniformly mixing; adding the sweet potato starch dough, 53 percent to 56 percent of warm water and 0.5 percent of a fermentation agent; mixing, carrying out semi-fermentation and stirring a mixture in a water bath to prepare sweet potato starch paste dough for later use; (4) dripping starch noodles and airing, wherein the height of a starch noodle dripping machine is 35cm and the pore diameter is 8mm to 10mm; after steaming the starch noodles, immersing the starch noodles into cold water at 6 DEG C to 10 DEG C for 4min; then putting the starch noodles into an airing room with vent holes formed in four sides and airing.

Provided is a dried soft bean curd and a drying method of soft bean curd capable of recovering a taste and texture of soft bean curd before drying as it is by vacuum freeze-drying the soft bean curd without a pre-freezing process. In addition, provided are soft bean curd having excellent physical properties of the bean curd, and a manufacturing method of soft bean curd including a step of adding starch to soy milk and a step of heating the starch for gelatinizing starch. Further, provided is a stirring method capable of uniformly dispersing the starch in soy milk by preparing and using starch in a starch dispersion solution state. Furthermore, provided are a manufacturing method of soft bean curd for drying by adding starch and gelatinizing the added starch, and a manufacturing method of dried soft bean curd by vacuum freeze-drying this soft bean curd for drying.

A method for producing tofu coagulant includes a mineral salt solution as water phase (tank T2) and a food fat as oil phase including a diacylglycerol is 1 wt % or more (tank T1), comprising: a stirring and mixing step of the water phase and the oil phase to W / O type emulsion by emulsifying dispersion machine M1.

The present invention relates to a method of making bean curd using rice, in which 65-70 wt % of soya beans and 30-35 wt % of parched rice in about a total weight of 5 kg for one block of bean curd are soaked, and in which the soya beans are soaked for about 8-12 hours and the parched rice is soaked for about 2 hours in water.The soya beans and parched rice are mixed and the mixture is put into a mill to grind it into powder, and then 15 g of a defoaming agent that suppresses foaming and 60 g of water are added into the mixture of ground soya beans and parched rice and they are mixed evenly.Bean curd refuse is filtered by passing the mixture through a filter, and then the remaining parched rice / soya bean milk is boiled at 80-99° C.42 g of magnesium chloride, which is a coagulant, is added to the heated parched rice / bean curd milk, 14 g of salt or JukYum (salt roasted in bamboo) is added together with 45 g of water, and they are mixed and coagulated.The coagulated parched rice / bean curd milk is mashed to have a diameter of about 3-4 cm and then the mashed rice-bean curd is pressed, such that bean curd using rice is completed.Accordingly, consumers' health can be improved by the bean curd containing rice, and it is possible to satisfy various tastes of the consumers by providing high-quality bean curd.

The present invention relates to a production method of donkey blood curds. The production method comprises the following operation steps: (1) collecting: when donkey blood just leaves body, an anticoagulant is added; (2) filtering: collected donkey blood is filtered with a 60-mesh sieve net; (3) seasoning: edible salt is added and uniform stirring is conducted in a stirring pot; (4) degassing: the donkey blood is poured into a storage tank and excess air is extracted out by using a vacuum pump; (5) sub-packaging: a coagulator is added in the donkey blood and the donkey blood is sub-packaged in boxes; (6) sealing: an automatic sealing machine is used to seal the boxes loaded with the donkey blood with a sealing membrane; and (7) aging and sterilizing: a product after the sub-packaging andsealing is sterilized at a constant temperature of 121 DEG C for 40 minutes, a strong flow fan is used to remove excess water on the surface of the product, and the treated product is loaded into a case and sent into a cold storage for cold storing. The produced product is free of impurities, fresh in taste and easy to store.

The invention provides a production method of a duck blood sausage to overcome the disadvantages in the prior art. The duck blood sausage is produced through duck blood collection, accurate filtration, blending, loading sealing, and sterilization. Collected duck blood is transferred to a storage tank with the temperature not exceeding 20 DEG C within 120 min, and is stored; the duck blood is blended and is filtered, cold water is added to the duck blood according to a ratio of 1:(1.0-1.05), and edible salt and a thickener are added; and the blended duck blood water and a coagulating agent are loaded and sealed, and the loaded and sealed duck blood sausage is sterilized to obtain the finished duck blood sausage. The duck blood sausage suitable for the taste of consumers and especially the taste of northern consumers is produced from the pure duck blood. The duck blood sausage is tight, and is convenient to take in the use process. The duck blood sausage is well shaped, has no flower core phenomenon, has high content of nutrient components, and contains no fine hair or other impurities.

The invention provides marine product convenience food and a preparation method thereof. The marine product convenience food is prepared from, by weight, 100 parts of whitebait, 15-20 parts of bean curd filaments, 5-6 parts of pleurotus eryngii, 5-8 parts of hericium erinaceus, 3-4 parts of mushrooms, 8-10 parts of phascoloma esculenta, 5-8 parts of miichthys miiuy glue, 2-3 parts of sesame, 1-2 parts of pericarpium citri reticulatae, 2-3 parts of salt, 3-5 parts of white granulated sugar, 1-2 parts of pepper and 4-5 parts of lemon juice. The seafood can takes whitebait as a main raw material, contains bean curd filaments, pleurotus eryngii, hericium erinaceus, mushrooms, phascoloma esculenta, miichthys miiuy glue, sesame and other substance, and has compound taste and abundant nutrition.

To provide a method for continuously producing a tofu having an excellent elasticity and a good flavor, which is prepared by mixing a liquid tofu-coagulating agent containing bittern (magnesium chloride), more precisely, by developing a liquid coagulating agent which can be easily mixed with soy milk and dispersed therein and can exert a sufficiently delayed effect on solidification.

The invention discloses purple sweet potato jelly with effects of promoting secretion of saliva or body fluid and relieving cough. The purple sweet potato jelly is composed of the following raw materials in parts by weight: 70-80 parts of purple sweet potatoes, 6-8 parts of milled rice with embryo, 2-4 parts of wax gourd seeds, 1-2 parts of day lily, 3-5 parts of semen coicis, 1-2 parts of oleum morrhuae, 8-10 parts of xylitol, 4-7 parts of milk powder, 3-5 parts of dried scallops, 7-9 parts of sanchi flower, 5-8 parts of ginseng leaf, 15-20 parts of white granulated sugar, 0.2-0.4 part of citric acid, 1.5-2.5 parts of sodium alga acid, 0.3-0.5 part of calcium hydrophosphate, a proper amount of lactobacillus bulgaricus, a proper amount of streptococcus thermophilus and a proper amount of sodium carbonate. According to the invention, the calcium hydrophosphate is added into a mixed solution of the raw materials such as the sodium alga acid, purple sweet potatoes and the like for performing lactic acid fermentation, the lactic acid produced in the fermentation process reacts with the calcium hydrophosphate, and gel state jelly with high elasticity and toughness is formed. The added milled rice with embryo, wax gourd seeds and the like are rich in nutritive materials and high in mineral content, the nutritive value of the product is increased, and the purple sweet potato jelly has the effects of promoting secretion of saliva or body fluid and relieving cough.

The invention describes factor VIII molecules with reduced capacity to elicit activation of NKT cells for use in the treatment of congenital and / or acquired haemophilia A and in bleeding disorders. Said factor VIII molecule is obtainable by:a. identification of at least one NKT cell epitope wherein said epitope comprises hydrophobic aminoacid residues in position P1 and / or P7b. modification of said epitope(s) by eliminating at least one hydrophobic aminoacid residues in position P1 and / or P7, substituting at least one hydrophobic aminoacid residue in position P1 and / or P7 with a non-hydrophobic residue, or adding a non-hydrophobic residue in position P1 and / or P7.

Provided is a dried soft bean curd and a drying method of soft bean curd capable of recovering a taste and texture of soft bean curd before drying as it is by vacuum freeze-drying the soft bean curd without a pre-freezing process. In addition, provided are soft bean curd having excellent physical properties of the bean curd, and a manufacturing method of soft bean curd including a step of adding starch to soy milk and a step of heating the starch for gelatinizing starch. Further, provided is a stirring method capable of uniformly dispersing the starch in soy milk by preparing and using starch in a starch dispersion solution state. Furthermore, provided are a manufacturing method of soft bean curd for drying by adding starch and gelatinizing the added starch, and a manufacturing method of dried soft bean curd by vacuum freeze-drying this soft bean curd for drying.

The invention discloses low-calorie seaweed instant noodles, and relates to the technical field of food processing. The noodles comprise slurry and a forming agent, wherein the slurry comprises the following raw materials in proportion: 1-3% of alginates, 3-6% of dietary fibers, 0.2-1% of a thickening agent and the balance of water; and the forming agent comprises the following raw materials in proportion: 70-80% of food-grade calcium salt, 1-2% of a slow release agent and 15-30% of an acidity regulator. The invention also discloses a preparation method of the low-calorie seaweed instant noodles. The process of the invention is simple, and the operation is easy to control, and the prepared instant noodles are low in heat, fast in rehydration, convenient to eat, good in mouth feel, good intoughness and strong in capability of absorbing soup. The alginates in the instant noodles are natural cellulose, can slow down absorption of fatty sugar and cholate, have the effects of reducing serum cholesterol and triglyceride and blood sugar in blood, can prevent modern diseases such as hypertension, diabetes and obesity, and can inhibit accumulation of harmful metals such as strontium, cadmium and lead in intestinal tracts.