Abstract: A Pickering particle dry powder and a preparation method are used in food processing. The preparation method includes stirring peanut protein isolate and water as raw materials to obtain peanut protein isolate dispersion, subjecting the peanut protein isolate dispersion to ultrasonic treatment, subjecting the resultant to cross-linking reaction with transglutaminase to obtain a monolithic geld, shearing and homogenizing the monolithic gel to obtain a microgel particle dispersion, spray drying the microgel particle dispersion to obtain the Pickering particle dry powder. The Pickering particle dry powder prepared by the ultrasonic-assisted enzyme method is still in nanometer level after rehydration, which is beneficial to preparing Pickering emulsion with strong stability. The preparation method has the advantages of simple operation and low cost, which is beneficial to actual production in the food industry.

Abstract: The present invention relates to a margarine substitute loaded with trans-resveratrol/glycoside and a preparation method thereof. The preparation method comprises the following steps: (1) preparing a peanut protein dispersion, adding a transglutaminase thereto, performing a cross-linking reaction under a water bath condition, and heating up to obtain a monolithic gel; continuing to add water to the monolithic gel, shearing the resultant at a high speed, homogenizing at a high pressure, performing ultrasonication, and adjusting pH to obtain a microgel particle dispersion; (2) adding a trans-resveratrol/glycoside to an edible oil in the dark, stirring well, continuing to add the microgel particle dispersion obtained in step (1), and shearing the resultant at a high speed to obtain a high internal-phase Pickering emulsion, i.e. a margarine substitute loaded with trans-resveratrol/glycoside.

Abstract: 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.

Abstract: A peanut stem and leaf extract contains at least naringenin-4,7?-dimethyl ether, 2?-O-methylisoliquiritigenin, linalool and ferulic acid. The peanut stem and leaf extract can be prepared by pulverizing dried peanut stems and leaves to a micropowder level, followed by water extraction. The water extraction includes placing the pulverized peanut stems and leaves in water at a temperature of 75 to 85° C. for 4 to 5 hours. The preparation method can efficiently extract active substances in peanut stems and leaves, and the peanut stem and leaf extract can effectively improve sleep and treat insomnia.

Abstract: The present invention relates to a margarine substitute loaded with trans-resveratrol/glycoside and a preparation method thereof. The preparation method comprises the following steps: (1) preparing a peanut protein dispersion, adding a transglutaminase thereto, performing a cross-linking reaction under a water bath condition, and heating up to obtain a monolithic gel; continuing to add water to the monolithic gel, shearing the resultant at a high speed, homogenizing at a high pressure, performing ultrasonication, and adjusting pH to obtain a microgel particle dispersion; (2) adding a trans-resveratrol/glycoside to an edible oil in the dark, stirring well, continuing to add the microgel particle dispersion obtained in step (1), and shearing the resultant at a high speed to obtain a high internal-phase Pickering emulsion, i.e. a margarine substitute loaded with trans-resveratrol/glycoside.

Abstract: Aspects of the disclosure provide an information processing apparatus that includes interface circuitry and processing circuitry. The interface circuitry is configured to obtain a text authored by a person. The processing circuitry is configured to analyze the text to obtain measurements of language features of the person, input the measurements of the language features into an evaluation model that is trained to predict a score as a function of the language features, determine a specific score for the person based on the evaluation model and output the specific score of the person for predicting a behavior of the person.

Abstract: A pure peanut butter is prepared by compounded peanut varieties. The raw material of the pure peanut butter includes: 50 to 90 parts of high oleic peanuts and 10 to 50 parts of high sugar peanuts. The preparation method is as follows: high oleic peanuts and high sugar peanuts are respectively baked, the baking conditions for the high oleic peanuts are as follows: a baking temperature of 140 to 180° C., and a baking time of 15 to 35 minutes; the baking conditions for the high sugar peanuts are as follows: a baking temperature of 130 to 160° C., and a baking time of 10 to 30 minutes; and the baked high oleic peanuts and high sugar peanuts are subjected to ventilation and cooling, and after removal of peanut skin, mixed and then subjected to coarse grinding and fine grinding.

Abstract: 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.

Abstract: The present invention provides a flavor extract of low-temperature-pressed peanut cake which is extracted from low-temperature-pressed peanut cake. In the flavor extract, the content of pyrazines flavor substances is not less than 55%, and the content of the aldehydes substances is not more than 15%. The present invention also provides a method for improving the flavor of peanut oil by using the flavor extract of the low-temperature-pressed peanut cake. The flavor extract extracted from peanut cake according to the present invention, which contains 55% or more pyrazines flavor substances, can not only improve the flavor of low-temperature-pressed peanut oil significantly, but also retain the original quality and color of the low-temperature-pressed peanut oil when it is added to low-temperature-pressed peanut oil.

Abstract: A peanut protein vegetarian sausage and a preparation method thereof are described. The peanut protein vegetarian sausage is prepared from components including low-temperature defatted peanut protein powder, soybean protein isolate, vital wheat gluten, and modifier. The vegetarian sausage has a protein content of 60% or more, zero cholesterol and low fat, and has the characteristics of good taste, being rich in nutrients and convenience to eat. Also described are a preparation method of the vegetarian sausage, which includes mixing the main materials, performing an extrusion treatment, adding water and an auxiliary material online during the extrusion, and cooling the product obtained after extrusion molding to give the peanut protein vegetarian sausage. The preparation method is a pure physical processing method with a high degree of automation, and the processing is free from any pollutant discharge.

Abstract: High-moisture TPP and its preparation by crushing and mixing low-temperature defatted peanut protein powder and extrusion texturizing at 60° C. to 80° C. in the feeding zone, 90° C. to 100° C. in the mixing zone, 120° C. to 160° C. in the melting zone, 90° C. to 150° C. at the cooling die, and 50° C. to 100° C. in the molding zone. Water is added online during extrusion to adjust the moisture content to 45% to 60%. The cooled product is high-moisture TPP that has a moisture content of 55% or more, bright white color, fragrant taste, abundant fibrous structure, is immediately edible, and can be used as a substitute for meat in the manufacture of chicken dices, pulled meat, vegetarian sausage and the like. The method fully utilizes raw materials, has almost no waste, is continuous, has a high process integration, and low energy consumption, and it can enhance the value of peanut protein powder.

Abstract: High-moisture TPP and its preparation by crushing and mixing low-temperature defatted peanut protein powder and extrusion texturizing at 60° C. to 80° C. in the feeding zone, 90° C. to 100° C. in the mixing zone, 120° C. to 160° C. in the melting zone, 90° C. to 150° C. at the cooling die, and 50° C. to 100° C. in the molding zone. Water is added online during extrusion to adjust the moisture content to 45% to 60%. The cooled product is high-moisture TPP that has a moisture content of 55% or more, bright white color, fragrant taste, abundant fibrous structure, is immediately edible, and can be used as a substitute for meat in the manufacture of chicken dices, pulled meat, vegetarian sausage and the like. The method fully utilizes raw materials, has almost no waste, is continuous, has a high process integration, and low energy consumption, and it can enhance the value of peanut protein powder.

Abstract: High-moisture TPP and its preparation by crushing and mixing low-temperature defatted peanut protein powder and extrusion texturizing at 60° C. to 80° C. in the feeding zone, 90° C. to 100° C. in the mixing zone, 120° C. to 160° C. in the melting zone, 90° C. to 150° C. at the cooling die, and 50° C. to 100° C. in the molding zone. Water is added online during extrusion to adjust the moisture content to 45% to 60%. The cooled product is high-moisture TPP that has a moisture content of 55% or more, bright white color, fragrant taste, abundant fibrous structure, is immediately edible, and can be used as a substitute for meat in the manufacture of chicken dices, pulled meat, vegetarian sausage and the like. The method fully utilizes raw materials, has almost no waste, is continuous, has a high process integration, and low energy consumption, and it can enhance the value of peanut protein powder.

Abstract: A method for improving the quality of high-moisture texturized peanut protein (TPP) by TG enzyme is provided. The method includes crushing low-temperature defatted peanut protein powder and mixing it with the TG enzyme, performing an extrusion texturization treatment, and obtaining the product after extrusion molding is cooled to yield the high-moisture TPP. The high-moisture TPP produced by the method has bright white color, fragrant taste, smooth surface, abundant fibrous structure and high fiber strength, and it can be used as a substitute for high-grade meat in the manufacturing of vegetarian beef and the like. The method significantly increases the degree of fibrosis of the high-moisture TPP, enhances the fiber strength, and broadens its application channels.

Abstract: The present invention provides a flavor extract of low-temperature-pressed peanut cake which is extracted from low-temperature-pressed peanut cake. In the flavor extract, the content of pyrazines flavor substances is not less than 55%, and the content of the aldehydes substances is not more than 15%. The present invention also provides a method for improving the flavor of peanut oil by using the flavor extract of the low-temperature-pressed peanut cake. The flavor extract extracted from peanut cake according to the present invention, which contains 55% or more pyrazines flavor substances, can not only improve the flavor of low-temperature-pressed peanut oil significantly, but also retain the original quality and color of the low-temperature-pressed peanut oil when it is added to low-temperature-pressed peanut oil.

Abstract: The present invention provides a method for preparing yeast beta-D-glucan using a solubilization technology based on molecular assembly, comprising the following steps: (1) micro-fluidizing an enzymatic hydrolysate of yeast cell walls at 70 to 200 MPa, and then centrifuging to obtain a precipitate; (2) resuspending the precipitate obtained in step (1) with a ionic liquid, then dispersing to obtain a solution; wherein the ionic liquid is 1-ethyl-3-methylimidazolium acetate or 1-allyl-3-methylimidazolium chloride; (3) centrifuging the solution obtained in step (2), and then adding ethanol, centrifuging and collecting a precipitate; (4) resuspending the precipitate obtained in step (3) with water, then centrifuging and collecting a supernatant. Preferably, the method further comprises (5): spray drying the supernatant obtained in step (4) to obtain a yeast beta-D-glucan powder.

Abstract: A method of determining and evaluating quality of peanut raw material suitable for processing protein. The method includes the following step: determining fruit shape score, total protein content, leucine content, arginine content, conarachin I content and the mass percentage of the subunit with molecular weight of 23.5 kDa to total protein in the peanut sample to be tested; putting the determined values into formula (1) to obtain the protein powder quality of the peanut sample. The disclosure reduces the analysis step. The disclosure establishes the model of evaluating raw material quality for peanut protein processing, and the peanut protein powder quality can be determined by 6 peanut quality characteristics. The determination of indexes in the model can be predicted by the near infrared analyzer. Through the near infrared analysis of peanut kernel, the indexes in the model can be simultaneously predicted without any damage to the peanut kernel.

Abstract: The present application relates to a method for simultaneously detecting four isomers of resveratrol in peanut by using ultra performance liquid chromatography during the operation procedure and accurately controlling the detection conditions. The method of the invention can achieve continuous sample injection, and perform sample analysis in batch. The detection time for each sample is only about 10 min, which greatly improves the detection efficiency. Further, the ultra performance liquid chromatography has high sensitivity and a low detection limit. The method of the invention adopts ethanol extraction under heating in the earlier stage of extraction, and controls the temperature of the extraction, so as to achieve effective extraction of four isomers of resveratrol, time saving, and efficient extraction and separation.

Abstract: Aspects of the disclosure provide an information processing apparatus that includes interface circuitry and processing circuitry. The interface circuitry is configured to obtain a text authored by a person. The processing circuitry is configured to analyze the text to obtain measurements of language features of the person, input the measurements of the language features into an evaluation model that is trained to predict a score as a function of the language features, determine a specific score for the person based on the evaluation model and output the specific score of the person for predicting a behavior of the person.

Abstract: Compositions of biodegradable polymer blends and methods for making these polymers are disclosed. A polymer blend may have a composition of at least one biodegradable polyester present in about 50 weight percent to about 90 weight percent of the polymer composition, at least one biodegradable elastomer with cross-linked epoxy functional groups, and at least one catalytic curing agent. The at least one biodegradable elastomer and the at least one catalytic curing agent can be present in a total amount of about 10 weight percent to about 50 weight percent of the polymer composition, and can be present in a weight-to-weight ratio of about 19:1 to about 1:1. Further, the polymer may have a notched Izod impact strength according to ASTM D256 of about 150 Joules/meter to about 1200 Joules/meter.