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Exploration of the application of whey protein in aerospace food
Whey protein is a type of protein obtained from whey through special concentration, refinement, and extraction processes. Compared with other proteins, whey protein not only has high biological value, high protein efficacy ratio and high utilization rate, but also has excellent processing characteristics such as emulsification, water retention and gel property. With the continuous progress of dairy production industry technology and the in-depth study of whey protein composition and its function, whey protein has gradually become an impor
White Lentil Beans with Same Origin in Medicine and Food
01 According to the pharmacopoeia This product is a dried and mature seed of the leguminous plant Dolicos lab L. Harvest mature fruits in autumn and winter, sun dry them, remove the seeds, and then sun dry them. [ Description ] This product is oblate or oval shaped, 8-13mm long, 6-9mm wide, and approxi
Same source of medicine and food - cooked Rehmannia glutinosa
Rehmannia glutinosa is a common Chinese medicinal herb, also known as Rehmannia glutinosa. According to the Compendium of Materia Medica, Rehmannia glutinosa has the effects of "filling the bone marrow, growing muscles, generating essence and blood, tonifying internal injuries in the five organs, promoting blood circulation, benefiting the ears and eyes, and blacking hair and beard". Let's take a look at this traditional Chinese medicine: [Source] It is the dried
"The homology of medicine and food" refers to the fact that many foods are drugs, and there is no absolute boundary between them. Ancient medical experts applied the theory of "four properties" and "five flavors" of traditional Chinese medicine to food, believing that each food also has "four properties" and "five flavors". "The homology of medicine and food" means that traditional Chinese medicine and food originated simultaneously. The Huainanzi Xiuwu Xun states: "Shen Nong tasted the taste of a hundred herbs and the sweetness and bitte
Research and analysis of anti fatigue functional foods
Fatigue is mainly divided into exercise fatigue and chronic fatigue. Among them, exercise fatigue is a temporary decline in body function caused by exercise, which can be alleviated by supplementing amino acids, traditional Chinese medicine, or vitamin functional foods; Chronic fatigue will not be alleviated by supplementing body functions and rest. It is accompanied by symptoms such as sore throat, headache, muscle joint pain, inability to concentrate and memory loss. The attacks are repeated, lasting for a long time, and the incidence r
Medicinal and Food Homogeneous Bamboo Leaves
01 According to the pharmacopoeia This product is the dried stem and leaves of Lophatherum gracile Bron., a plant in the Poaceae family. Harvest and sun dry before flowering in summer. [ Description ] This product is 25-75cm long. The stem is cylindrical, with nodes, a light yellow green surface, and a hollow cross-section. Leaf sheath cracking. The leaves are lanceolate, som
As a potential anti-aging ingredient, can NMN once again ignite a craze?
At the FIC2024 exhibition held in March this year, Zhongke Xinyang launched its first fully synthesized NMN from a microbial cell factory( β- Nicotinamide mononucleotide has attracted the attention of many businesses and consumers. In fact, as a potential food additive, NMN has been used as a food ingredient or natural health product ingredient in countries such as Japan and Canada to enhance human immunity, gene repair ability, and metabolic capacity. Against th
Physical and Microbial Factors Influencing the Stability of Plant Protein Beverages
Plant protein beverages are a complex protein colloid system and thermodynamically unstable system, which includes suspensions formed by proteins, emulsions formed by fats, and true solutions formed by sugars, salts, etc. Therefore, during the production and storage period, plant protein beverages are prone to protein denaturation, precipitation, and fat floating, leading to system stratification, flocculation, aggregation, and significantly reducing product quality. Th
New Resource Food: Sucrose Polyester
01 National announcement On October 21, 2010, the Ministry of Health issued a notice on approving sucrose polyester, corn oligopeptide powder, phosphatidylserine and other three items as new resource foods (Ministry of Health Announcement No. 15 of 2010), officially approving sucrose polyester as new resource foods. On November 12, 2012, the Ministry of Health issued a notice
The Application of Common Food Raw Material Corn Whisker
01 Corn tassel Corn is a great food, rich in fiber, which not only promotes digestion but also clears the intestines and promotes bowel movements. But did you know that corn hair is also a very good thing? Corn whiskers, also known as corn cobs, are like corn kernels. High fiber content can promote gastrointestinal movement and also diuretic. It should be noted that low urine and constipation can accumulate toxins, and corn whiskers can
According to statistics in 2020, the number of patients with hyperuricemia in China has reached 180 million, and the number of gout patients has reached 100 million. Epidemiological investigations have found that 70% of patients compete for young people aged 20-40. Terrifying uric acid hypergout and hyperuricemia are the results of abnormal purine metabolism in the human body. Two fasting uric acid tests, with a value greater than 420 μ mol/L in males and 360 μ mol/L in females, can diagnose hyperuricemia. According to statistics, about
The active ingredients and processing status of Dendrobium officinale
Dendrobium officinale is a perennial epiphytic herbaceous plant of the Dendrobium genus in the Orchidaceae family. It has been known as the "gold in medicine" since ancient times and is commonly referred to as the "life-saving herb" in Chinese folklore. The Shennong Materia Medica Classic first mentions Dendrobium and lists it as a top-grade plant, recording that it has a sweet taste, mainly affecting the middle of the body, removing dampness, lowering qi, strengthening yin, tonifying the deficiency and weakness of the five internal
Research on Processing Methods and Properties of Solid Beverages
01 Solid beverage processing methods Freeze drying, fluidized bed granulation and spray drying are three main processing methods in the production of solid drinks at present. Freeze drying is an advanced drying process that can effectively retain the nutrients and flavor components of materials, but it has high investment and limited application; Fluidized bed granulation is suitable for drying low juice or juice free materials; The spr
What challenges are new tea beverage brands facing?
In recent years, modern tea drinks have become a new social choice for young people, and the market size has rapidly expanded. The 2022 New Tea Beverage Research Report released by the China Chain Store Association shows that the market size of new tea beverages is expected to recover to 145 billion yuan and the compound annual growth rate is expected to return to nearly 20% in 2023. On the other hand, with major brands announcing the opening of franchise businesses, the total
At the end of 2023, the National Health Commission approved the use of camellia flowers as a common food ingredient for food development. This has brought the obscure golden tea flowers to the public and become one of the focuses of attention. So what are the flowers of Jinhua tea? What are its health benefits and commercial potential? What kind of product can it be developed into in the future and how will it enter the market?
The homology of medicine and food is becoming one of the key "tools" for breaking through the nutrition and health industry, but the homogenization of products, the concept of developing products with homology of medicine and food, and how to develop them are still major challenges. The Medicinal and Food Homogeneous | Nutritional Products Development Alliance initiated by Zhitiqiao will fully provide multi-dimensional support for enterprises in the development of medicinal and food homologous products, including but not limited to market
How much do you know about the true essence and value of white kidney bean extract?
White kidney bean extract is a popular ingredient on the internet in recent years. Products containing white kidney bean extract are not only popular in the market, but also further enhance consumer awareness of white kidney beans. At present, the public's understanding of white kidney bean extract is often limited to weight management, sugar control, carbon and water blockade, and there are also voices questioning whether it is an intelligence tax. In fact, 90% of these views
Summary of Research on the Application of New Food Raw Material Inulin in Noodle Products
Inulin is widely distributed in nature and is a reserve polysaccharide in many plant species, mainly derived from the roots and stems of natural plants such as onions, garlic, chicory, and Jerusalem artichoke. With the improvement of modern people's living standards, the food industry is currently facing significant challenges. While meeting the requirements of consumers for a healthy diet, it also needs to meet their corresponding nutritional needs. Inulin has good water
Overview of the relieving effects of goji berries and ginkgo biloba leaves on visual fatigue
Visual fatigue is currently a very common disease in ophthalmology. Traditional Chinese medicine believes that the function of both eyes to "see" depends on the nourishment of liver blood, which is stored in the liver and regulated and regulated by the liver. Nourishing the eyes first nourishes the liver. When experiencing symptoms of visual fatigue such as dry eyes, eye dryness, and eye pain, it is necessary to clear the liver to brighten the eyes. This article summarizes the efficacy of traditional Chinese medicine goji berries an
Nutritional value and functional food processing of carrots
01 Analysis of Carrots and Their Planting Development Carrots are the most common nutritional vegetable and belong to the two-year herbaceous crop. They have a feathered compound leaf shape, white small flowers, long round fruits, and conical roots. Due to their fleshy roots, the main nutritional part of the plant is concentrated. Therefore, the edible part of carrots is in the roots, which have various colors such as purple red, orange
The value of medicinal and edible peppermint
Mint is a perennial herbaceous perennial plant, also known as "wild mint" and "nocturnal fragrance". Mint is mostly found at an altitude of 2100 meters, in the shape of a square column, with opposite branches, measuring 15-40cm in length and 0.2-0.4cm in diameter; The surface is purple brown or light green, with furry edges and internodes measuring 2-5cm in length; Crisp texture, white cross-section, hollow pulp. Leaves opposite, with short stalks; The leaves are wrinkled and curled, and the intact ones are flattened to form a wide lanceo
Introduction and identification of cocoa powder
01 Cocoa powder Cocoa powder is the cocoa bean fragments (commonly known as cocoa cakes) obtained by fermenting, crushing, and peeling cocoa beans (seeds) from the fruit of cocoa trees. The powdered material obtained by defatting and crushing the cocoa cake is called cocoa powder. Cocoa powder is divided into high, medium, and low fat cocoa powder according to its fat content
How to develop high-quality compound flavored foods?
There is a wide variety of compound seasonings on the market, but there are very few best-selling compound seasoning products. Many enterprises that have been producing compound seasonings for many years and those that provide compound seasoning food seasoning ingredients are at a loss for the research and development of compound seasoning products. Through years of experience in developing complex seasoning products, we have elaborated on the entire research and development process of complex seasoning products for reference by our
Will artificial sweeteners be healthier than sugar?
Artificial sweeteners reduce the added sugar content and corresponding calories while maintaining sweetness. A study published in PLOS Medicine by Charlotte Debras and Mathilde Touvier of Inserm, as well as Sorbonne Paris Nord University and colleagues, suggests that some artificial sweeteners are associated with increased cancer risk.
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Privacy statement: Your privacy is very important to Us. Our company promises not to disclose your personal information to any external company with out your explicit permission.