A method for preparing a Pickering emulsion using a peanut protein isolate includes preparing a peanut protein isolate dispersion liquid from a peanut protein isolate solution as a raw material; preparing a mixed dispersion of protein and polysaccharide using a polysaccharide solution and the peanut protein isolate dispersion; adding transglutaminase to the mixed dispersion of protein and polysaccharide, preparing a monolithic gel by cross-linking reaction; preparing a microgel particle dispersion by using the monolithic gel as a raw material; and further adding the microgel particle dispersion to an edible oil to obtain a Pickering emulsion. During the preparation process, no inorganic material is added, and the obtained Pickering emulsion has good biosafety and strong biocompatibility. The prepared Pickering emulsion can keep stable at room temperature for 30 days or more, and can be used as a delivery system for fat-soluble and photosensitive active substances.

A method for preparing a Pickering emulsion using a peanut protein isolate includes preparing a peanut protein isolate dispersion liquid from a peanut protein isolate solution as a raw material; preparing a mixed dispersion of protein and polysaccharide using a polysaccharide solution and the peanut protein isolate dispersion; adding transglutaminase to the mixed dispersion of protein and polysaccharide, preparing a monolithic gel by cross-linking reaction; preparing a microgel particle dispersion by using the monolithic gel as a raw material; and further adding the microgel particle dispersion to an edible oil to obtain a Pickering emulsion. During the preparation process, no inorganic material is added, and the obtained Pickering emulsion has good biosafety and strong biocompatibility. The prepared Pickering emulsion can keep stable at room temperature for 30 days or more, and can be used as a delivery system for fat-soluble and photosensitive active substances.

The present invention provides a process for producing instant noodles and an instant noodle product from dragon fruits using ultra-sonication technology, wherein the process comprises: a) Pre-processing dragon fruit ingredients; b) Heating the dragon fruit solution to room temperature; c) Activating the dragon fruit solution; d) Removing impurities of the powdery ingredients through a sieve; e) Performing a catalytic reaction between the activated dragon fruit solution and other ingredients of the instant noodles; f) Proofing; g) Pressing the dough; h) Shape cutting into noodles; i) Steaming instant noodles; j) Macerating with seasonings; k) Cooling and frying (instant noodle product from dragon fruits using ultra-sonication technology with frying); 1) Cooling and drying (instant noodle product from dragon fruits using ultra-sonication technology without frying); m) Cooling; n) Drying and cooling; o) Packaging.

The present invention provides a process for producing instant noodles and an instant noodle product from dragon fruits using ultra-sonication technology, wherein the process comprises: a) Pre-processing dragon fruit ingredients; b) Heating the dragon fruit solution to room temperature; c) Activating the dragon fruit solution; d) Removing impurities of the powdery ingredients through a sieve; e) Performing a catalytic reaction between the activated dragon fruit solution and other ingredients of the instant noodles; f) Proofing; g) Pressing the dough; h) Shape cutting into noodles; i) Steaming instant noodles; j) Macerating with seasonings; k) Cooling and frying (instant noodle product from dragon fruits using ultra-sonication technology with frying); 1) Cooling and drying (instant noodle product from dragon fruits using ultra-sonication technology without frying); m) Cooling; n) Drying and cooling; o) Packaging.

A method of producing a thickened carbonated beverage packed in a container, comprising: mixing an aqueous solution containing a first thickening agent and having a temperature of 0 to 35° C. with a second thickening agent insoluble in water in a temperature range of 0 to 35° C. but soluble in water at a temperature of 60° C. or more to obtain a stock liquid with the second thickening agent dispersed in the solution; dissolving carbon dioxide gas in the stock liquid to obtain a carbonated aqueous solution; filling a container with the carbonated aqueous solution and sealing the container to obtain the carbonated aqueous solution packed in the container; and heating the carbonated aqueous solution packed in the container such that the carbonated aqueous solution has a temperature of 60° C. or more to dissolve the second thickening agent in the solution.

A method of producing a thickened carbonated beverage packed in a container, comprising: mixing an aqueous solution containing a first thickening agent and having a temperature of 0 to 35° C. with a second thickening agent insoluble in water in a temperature range of 0 to 35° C. but soluble in water at a temperature of 60° C. or more to obtain a stock liquid with the second thickening agent dispersed in the solution; dissolving carbon dioxide gas in the stock liquid to obtain a carbonated aqueous solution; filling a container with the carbonated aqueous solution and sealing the container to obtain the carbonated aqueous solution packed in the container; and heating the carbonated aqueous solution packed in the container such that the carbonated aqueous solution has a temperature of 60° C. or more to dissolve the second thickening agent in the solution.

The present invention relates to an enteral sustained-release sugar alcohol additive including an inner layer structure and an outer layer structure. The inner layer structure contains components of xylitol and agar, and the outer layer structure contains components of carrageenan or gellan gum or xanthan gum or guar gum, vitamin B12, L-arabinose, and fermented bifidobacterium or fermented propionibacterium or fermented lactobacillus. The present invention further provides a method of preparing an enteral sustained-release sugar alcohol additive and an application thereof. In the present invention, by compounding xylitol, L-arabinose and vitamin B12, directional regulation of intestinal microorganisms can be achieved and high concentration synthesis of propionate in the intestine can be realized.

A plant-based cheese product, particularly cream cheese type products, is provided herein. The plant-based cheese products are in the form of an emulsion comprising a plant-based protein, a stabilizer, a starch-based thickening agent, and a fat component. The plant-based cheese has a spreadable texture and opaque appearance at both refrigerated and elevated temperatures.

A plant-based cheese product, particularly cream cheese type products, is provided herein. The plant-based cheese products are in the form of an emulsion comprising a plant-based protein, a stabilizer, a starch-based thickening agent, and a fat component. The plant-based cheese has a spreadable texture and opaque appearance at both refrigerated and elevated temperatures.

The present invention provides compositions of soy protein gel fibers, soy protein fiber membranes, and soy protein films. The present invention also provides methods of making the soy protein compositions and also uses of the compositions.