1479results about "Cheese manufacture" patented technology

The invention discloses a plant lactobacillus with a bacteriostatic effect and application of the plant lactobacillus. The lactobacillus plantarum is named as lactobacillus plantarum C07, the preservation number is CCTCC NO: M20242086, the preservation unit is China Center for Type Culture Collection, the preservation time is September 26, 2024, and the preservation address is Wuhan University, Wuhan University, No. 299, eight road, Wuchang District, Wuhan City, Hubei Province. The strain can produce lactic acid and indole-3-lactic acid at high yield, has a very strong antibacterial effect on multiple putrefying and pathogenic microorganisms such as staphylococcus aureus, escherichia coli, listeria monocytogenes, pseudomonas aeruginosa, salmonella and mould, and is a broad-spectrum antibacterial microorganism.

The invention relates to the technical field of microorganisms, in particular to application of lactobacillus rhamnosus KF7 in improving intestinal barrier injury and regulating intestinal flora and functional food containing the lactobacillus rhamnosus KF7. The invention provides application of lactobacillus rhamnosus KF7 in preparation of a product for improving intestinal barrier injury and / or regulating intestinal flora. The preservation number of the lactobacillus rhamnosus KF7 is CGMCC (China General Microbiological Culture Collection Center) NO.6430. The invention further provides application of the lactobacillus rhamnosus KF7 in preparation of a product for improving intestinal barrier injury and / or regulating intestinal flora. The invention discloses the novel application of the caseus rhamnosus KF7 in the aspects of improving the normal intestinal epithelial barrier function, protecting the normal intestinal epithelial barrier from lipopolysaccharide induced barrier injury, recovering animal intestinal barrier injury caused by rhythm disorder, regulating intestinal flora disorder and improving growth, development and metabolic states for the first time. The method can be used for producing functional food products such as fermented milk, lactic acid bacteria beverages, probiotic powder, viable bacteria water, milk powder and cheese.

The invention relates to the field of food, and provides cheese and a preparation method thereof, and the cheese comprises the following raw materials: micellar casein liquid, single cream, carbohydrates, a leavening agent, chymosin, calcium salt, table salt and water. The cheese is good in stretching softness, easy to shape, good in baking performance, good in flavor and taste and high in stability, and can be stored for at least 9 months under the refrigeration condition.

The present disclosure relates to the field of food technology. Especially, the present disclosure relates to modified cheese milk and a process of producing the same. The disclosure also relates to low-fat cheese, wherein the modified cheese milk is used and a process of producing the same. Furthermore, the disclosure relates to the use of modified cheese milk in low-fat cheese.

The invention provides lactobacillus plantarum XZFMCC101.23155, a probiotic agent and application of the lactobacillus plantarum XZFMCC101.23155 and belongs to the technical field of microorganisms. The invention provides lactobacillus plantarum XZFMCC101.23155, and the preservation number of the lactobacillus plantarum XZFMCC101.23155 is GDMCC No: 65783. The lactobacillus plantarum XZFMCC101.23155 can tolerate hydrogen peroxide, a fermentation product of the lactobacillus plantarum XZFMCC101.23155 has the capacity of removing DPPH, hydroxyl free radicals and superoxide anions, and the total antioxidant activity is high. The fermentation product can also significantly reduce the MDA content in mouse serum, significantly improve the SOD level in mouse serum, improve the GSH content in mouse serum and the like. The lactobacillus plantarum XZFMCC101.23155 and commercial zymophyte are jointly used as a leavening agent to prepare the cheese, and the antioxidant activity of the cheese can be remarkably improved.

The present invention relates to a branched-chain fatty acid composition and its use in helping to regulate brain neuroimmunity, and belongs to the field of nutrient research. The branched-chain fatty acid composition provided by the present invention comprises C15:0 and C17:0, and more specifically comprises iso-C15:0, anteiso-C15:0, anteiso-C17:0 and iso-C17:0. The branched-chain fatty acid composition promotes the trend of LPS-induced microglia differentiation into M2 phenotype microglia, which is higher than the trend of promoting LPS-induced microglia differentiation into M1 phenotype microglia, and it also promotes the secretion of anti-inflammatory factors such as IL-4 and IL-10, and inhibits the secretion of pro-inflammatory factors such as NO, TNF-a, and IL-1β. Each branched-chain fatty acid in the branched-chain fatty acid composition has a synergistic effect, which can play a role in regulating brain neuroimmunity and maintaining the health of the central nervous system.

The invention relates to preparation of high-stability mascarpone cheese and application of the mascarpone cheese in baking, and belongs to the technical field of cheese preparation. The glutamine transaminase is combined with a citric acid-sodium citrate system, so that the excessive denaturation of protein is reduced, and the texture and flavor of the cheese are improved. Trehalose and xanthan gum are added for locking water and resisting freezing, and an antioxidant is combined for use, so that the freeze-thaw stability and oxidation resistance of the cheese are improved, the cheese is protected from texture change and oxidative damage in the freezing and unfreezing processes, and excellent texture and flavor can still be kept after multiple times of circulation. Arabic gum is modified through octenyl succinic anhydride, amphipathy is obtained, whey separation is prevented, whey loss is reduced, and the cheese taste is improved.

An apparatus and method for handling a food product powder includes a sealable container having an interior surface defining a volume in which the food product powder is handled, and a powder outlet, and a nozzle arrangement that is attached to the container and configured to feed air into the container. The nozzle arrangement has a plurality of jet nozzles configured to direct the air towards the interior surface to remove product powder from the interior surface, such that the air and the removed product powder may flow out of the container via the powder outlet.

The invention belongs to the field of fermentation, and particularly relates to a complex microbial inoculant, original cheese, processed cheese with a blood sugar reducing function and preparation and application of the complex microbial inoculant. Wherein the processed cheese is prepared by the method comprising the following steps: mixing the components including raw cheese, sugarcane juice, corn oil, casein, concentrated milk protein, blueberry powder, mono / diglycerol fatty acid ester, sodium citrate, sodium tripolyphosphate, sodium hexametaphosphate, salt guar gum, potassium sorbate and water, and then emulsifying to obtain the processed cheese, the sugar cane juice, the corn oil, the casein, the concentrated milk protein, the blueberry powder, the mono / diglycerol fatty acid ester, the sodium citrate, the sodium tripolyphosphate, the sodium hexametaphosphate, the salt guar gum, the potassium sorbate and the water, the original cheese is prepared from a complex microbial inoculant, and the complex microbial inoculant comprises lactococcus lactis bacterial powder, lactococcus lactis subsp. Lactis bacterial powder, lactobacillus delbrueckii subsp. Lactis bacterial powder, lactobacillus plantarum bacterial powder and lactobacillus paracasei bacterial powder. The processed cheese provided by the invention has a better function of controlling blood sugar, and meanwhile, the processed cheese is fine and uniform in texture and has good smearing performance.

The invention provides cheese and a preparation method thereof, and the preparation method comprises the following steps: carrying out first fermentation on a base material containing raw milk in the presence of a basic leavening agent, and inactivating the basic leavening agent to obtain a first fermentation system; wherein the basic leavening agent comprises lactobacillus bulgaricus and / or streptococcus thermophilus; and carrying out second fermentation on the first fermentation system in the presence of medium-temperature bacteria to obtain the cheese. The method can shorten the fermentation time and improve the cheese production efficiency.

The invention relates to a branched chain fatty acid composition and application thereof to regulation of brain nerve immunity, and belongs to the field of nutrient substance research. The present invention provides a branched chain fatty acid composition comprising C15: 0 and C17: 0. After the branched chain fatty acid composition is used for promoting LPS-induced microglial cells, the trend of promoting the microglial cells to be differentiated into M2 phenotype microglial cells is higher than the trend of promoting the microglial cells to be differentiated into M1 phenotype microglial cells, meanwhile, secretion of anti-inflammatory factors such as IL-4 and IL-10 is promoted, and secretion of proinflammatory factors such as NO, TNF-a and IL-1beta is inhibited. C15: 0 and C17: 0 in the branched chain fatty acid composition have a better synergistic effect and play a role in regulating brain nerve immunity.

The invention provides cream cheese and a preparation method thereof, and belongs to the technical field of dairy product processing. According to the method, firstly, raw milk is subjected to degreasing and membrane filtration concentration, the concentration multiple is controlled to be 1.5-4, the lactose content of the concentrated solution is precisely regulated and controlled to be 3-6.5% through washing filtration, and the raw milk concentrated solution rich in casein (accounting for 85-95% of total protein) is obtained. Then, mixing the concentrated solution with single cream, white granulated sugar and the like, homogenizing, sterilizing, inoculating a leavening agent and chymosin, fermenting, refrigerating and demulsifying to obtain a finished product. According to the invention, nutrition waste and environmental pollution caused by discharge of whey in a traditional process are fundamentally avoided through membrane filtration pretreatment, and meanwhile, the problems of pink feeling and peculiar smell caused by addition of milk protein powder are solved; the obtained product is pure and rich in flavor, fine and smooth in texture, simple and efficient in process and suitable for large-scale production.

The invention belongs to the technical field of biological agents, and particularly relates to application of plant lactobacillus BD7807 in preparation of cheese. According to the cheese prepared by taking the plant lactobacillus BD7807 as a core fermentation strain, the quality and functional characteristics of the cheese are remarkably improved. In particular, the cheese exhibits a higher water binding capacity, a stronger acid producing ability, a lower pH value, a lower fat content, and a richer level of taste. The characteristics not only optimize the texture and flavor of the cheese, but also endow the cheese with higher nutritional value and health attribute. Therefore, the method has important practical significance in promoting the upgrading of cheese products and meeting the requirements of consumers on high-quality and functional dairy products, and shows a wide market application prospect.

The invention relates to the technical field of cheese, and provides a vegetable fat composition, vegetable cheese and a preparation method thereof, the vegetable fat composition comprises myristic acid and stearic acid in a mass ratio of (19-22): (2.5-4.5), and the melting point of the vegetable fat composition is 24.0-26.0 DEG C. The coconut oil is subjected to two-stage dry fractionation, coconut oil fractionation components obtained through separation are combined according to a certain proportion to form the coconut oil composition with specific fatty acid composition and a certain melting point range, and when the coconut oil composition is applied to preparation of the vegetable cheese, the taste problem of the existing vegetable cheese can be solved.

The invention discloses a lactobacillus rhamnosus HL8 capable of enhancing memory ability as well as a fermented food and application thereof, and belongs to the technical field of microorganisms. The lactobacillus rhamnosus HL8 can be used for preparing functional food, health care products and medicines for improving individual memory ability or improving memory impairment, the invention further provides fermented food, the fermented food is prepared by fermenting the lactobacillus rhamnosus, and the fermented food comprises solid food, liquid food and semi-solid food. And the method has a very wide application prospect.

The invention relates to the technical field of cream cheese preparation, in particular to whey-free natural fruity original cream cheese and a preparation method thereof.The whey-free natural fruity original cream cheese comprises a raw material bag, and the raw material bag comprises, by mass, 45-60 parts of single cream, 20-30 parts of concentrated milk, 20-30 parts of milk protein powder, 20-30 parts of table salt, 20-30 parts of a stabilizer and 20-30 parts of a composite leavening agent; the mass part of the concentrated milk is 35-50; 4-7 parts by mass of milk protein powder; the mass part of the table salt is 0.5-1.5 parts. The cream cheese with natural fruity flavor is prepared, high-index single cream and concentrated milk protein are used as raw materials, through a specific fermentation technology, pleasant fruity flavor can be generated without additional addition of flavor substances, and the flavor category of original cheese is enriched. And a semi-finished product can be obtained without discharging whey after fermentation, so that the process is simplified, the efficiency is improved, the problems of microbial risk and texture deterioration caused by addition of jam and secondary heat treatment in the traditional processed cheese are avoided, and the safety and quality of the product are remarkably improved.

The invention relates to the technical field of microorganisms, and discloses lactobacillus paracasei with an antibacterial effect and application of the lactobacillus paracasei, and the preservation number of the lactobacillus paracasei is CGMCC (China General Microbiological Culture Collection Center) No.33154. The strain has good gastric acid resistance, cholate resistance and strong self-aggregation and hydrophobicity, has a remarkable inhibition effect on staphylococcus aureus and salmonella, and in addition, when the strain is used for preparing the fermented butter, the variety and content of flavor substances in the fermented butter can be increased, so that the fermented butter has the characteristics of prominent cream fragrance, strong flavor and the like. Meanwhile, the lactic acid flavor and the fruit flavor are coordinated, and particularly, the single cream is fermented under the low-temperature condition (10-20 DEG C), so that the prepared fermented butter is richer in variety and content of flavor substances.

The invention relates to a branched chain fatty acid composition and application thereof in regulating brain immune balance, and belongs to the field of nutrient substance research. The branched chain fatty acid composition provided by the invention comprises C15: 0, C17: 0 and C16: 0, and more specifically comprises iso-C15: 0, anteiso-C15: 0, anteiso-C17: 0 and iso-C16: 0. The branched chain fatty acid composition promotes the tendency of LPS-induced microglial cells to be differentiated into M2 phenotype microglial cells which is higher than the tendency of the branched chain fatty acid composition to promote the LPS-induced microglial cells to be differentiated into M1 phenotype microglial cells, meanwhile, the branched chain fatty acid composition also promotes secretion of IL-4, IL-10 and other anti-inflammatory factors, and inhibits secretion of NO, TNF-a, IL-1beta and other proinflammatory factors. The branched-chain fatty acids in the branched-chain fatty acid composition have a synergistic effect, so that the effects of regulating the immune balance of the brain and maintaining the health of the central nervous system can be achieved.

The invention provides cheese and application thereof in preparation of cheese products, and relates to the technical field of dairy products. The cheese provided by the invention at least has one of the following TPA texture indexes: the surface hardness is 0.5-0.7 N, the relaxation elasticity is 34-46%, and the surface adhesion energy is 0.09-0.220 N.mm; the extension force is 4.2-5.4 N, and the extension distance is 80-90 mm. The preparation method comprises the following steps: S1, performing mixed sterilization, pre-acidification treatment and curdling treatment on skimmed milk and single cream to obtain curdled milk; s2, removing whey from the curds, and performing curing treatment; and S3, carrying out blanching and stretching treatment on the cured clots to obtain the cheese. The cheese disclosed by the invention has a specific texture, has good shaping, shape preserving and bonding sealing capabilities after being stretched, can form a uniform and stable viscous state with other stuffing raw materials through a homogenizing process when being used for preparing cheese stuffing, and can be widely applied to preparation of stuffing-containing cheese products.

Disclosed are processes for producing protein products, including protein concentrates from biomass material comprising Rubisco protein. Also disclosed are protein concentrates with advantageous functional properties, related protein products, and food products comprising protein concentrates.

Use of an unmodified specialty corn starch obtained from a corn endosperm having three copies of the recessive waxy gene (wx) and two copies of the recessive amylose extender gene (ae). The starch is useful in food compositions. The composition comprises an unmodified aewx corn starch in an amount about 0.1% (wt. % of the composition); an aqueous component; and a third ingredient wherein optionally, the third ingredient is selected from the group consisting of a protein, a second starch, a hydrocolloid and mixtures thereof. In at least some compositions the unmodified starch is used to form a thermally reversible gels.

The invention discloses chocolate sandwich cheese and a preparation method, the chocolate sandwich cheese comprises a cheese sandwich and a chocolate layer, and the chocolate layer is coated on the outer side surface of the cheese sandwich; the cheese sandwich comprises cheese; white granulated sugar; a protein material; trehalose; milk powder; a calcium raw material; an emulsifying salt; and an emulsion stabilizer. The chocolate sandwich cheese prepared from the components is stable in cheese system, free of massive oil and water separation, free of chocolate melting deformation, good in taste and convenient to store and transport.

Disclosed are various embodiments of an auger-style treatment tank equipped with instrumentation. In one embodiment, an auger treatment tank includes an auger configured to rotate within treatment liquid in the auger treatment tank. The auger includes an auger shaft and at least one auger flight coupled to and helically disposed about the auger shaft. The auger treatment tank also includes one or more sensors configured to provide data directly or indirectly indicating a torque transmitted to the auger to effect rotation.

The invention relates to streptococcus thermophilus and application thereof, in particular to novel streptococcus thermophilus YSC1003 which has good fermentation performance and safety, and prepared fermented milk is short in fermentation time, large in viable count, high in viscosity and water-holding capacity and high in antioxidant activity. In addition, the invention also provides a compound strain containing the streptococcus thermophilus YSC1003, the compound strain has better fermentation performance and safety, and compared with a single strain, the fermentation time of the fermented milk prepared by the compound strain is obviously shortened, the viable count is obviously increased, and the fermentation time of the fermented milk prepared by the compound strain is obviously shortened under the condition of consistent bacterial quantity through strain interaction and synergistic interaction. The viscosity and the water-holding capacity are obviously improved, and the antioxidant activity is obviously improved.

The invention belongs to the technical field of microbial engineering, discloses a composition for promoting infant brain development and application thereof, and provides a composition containing lactobacillus paracasei N1115, breast milk oligosaccharide and whey protein powder, the composition can promote infant brain and nerve development, all the components have a synergistic effect, and the effect of promoting infant brain and nerve development is achieved. The conversion from latent TGF-beta in the whey protein powder to activated TGF-beta is activated, so that the aims of promoting neurodevelopment, improving memory and promoting brain development of infants are fulfilled. The preparation method is suitable for preparing milk powder, cheese, yoghourt, plant-based yoghourt and derivative products or other foods for promoting brain development of infants.

The present disclosure is directed to a non-dairy vegan cheese product that comprises plant-based protein, having improved melt properties. Also disclosed are processes for preparing the vegan cheese product, uses of the vegan cheese product, and a food product comprising the vegan cheese product.

The invention relates to a lactobacillus plantarum for producing lipase and an application of the lactobacillus plantarum in preparation of fermented single cream, the lactobacillus plantarum strain is separated from a goat milk sample from Diqing of Yunnan, is named as lactobacillus plantarum B22, has a preservation number of CCTCC M 2025779, is preserved in China Center for Type Culture Collection, and has a preservation number of CCTCC M 2025779. The preservation address is Wuhan University Campus, Wuchang District, Wuchang District, Hubei Province, No. 299. The strain can produce lipase at high yield, and has good oxidation resistance, bacteriostasis and a plurality of other probiotic functions; in addition, the strain and a commercial leavening agent are combined to prepare the fermented single cream, and the obtained fermented single cream is fine and smooth in texture and has a strong flavor.

The invention provides a postbiotic immunomodulatory preparation based on bifidobacterium longum CD11 and a preparation method of the postbiotic immunomodulatory preparation. Bifidobacterium longum CD11 is used to prepare a metagen. The immunocompetence of RAW264.7 macrophages can be promoted by thermal inactivation of bifidobacterium longum CD11 metabolites, cell walls, cell membranes and cell content metabolite components, and the cell wall component dose-dependently promotes the proliferation of the RAW264.7 macrophages and inhibits the relative expression of inflammatory factor TNF-alpha and IL-1 beta mRNA (messenger Ribonucleic Acid) genes. In addition, a peptidoglycan (PGN) metagen from a cell wall component can remarkably inhibit relative expression of TNF-alpha and IL-1 beta mRNA genes of RAW264.7 macrophages, so that inflammation is recovered to a health level (NC group level). Therefore, the bifidobacterium longum CD11 can be used as a potential immunomodulatory metabiotic strain.

The present invention relates to a mycelium component derived from submerged fermentation of at least one fungal strain in three different media: a defined component medium producing component A, a synthetic medium producing component B, or a composite natural medium producing component C comprising a sidestream extract derived from an agricultural food sidestream. This unique mycelium composition is characterized by chemical, biological, physical, morphological, nutritional and organoleptic properties. The three different fibrous mycelia of the edible fungi obtained from at least one fungus strain are further used to produce characteristic food products, including meat analogs, fish analogs, dairy product analogs, beverages, or other food products. The three new mycelium components are useful in the manufacture of foods, foods, beverages, pharmaceuticals, cosmetics, nutraceuticals, biomaterials, and feed and industrial applications.

The present invention relates to a branched fatty acid composition and its use in assisting the maintenance of nervous system health, and belongs to the field of nutrient research. The branched fatty acid composition provided by the present invention comprises C14:0, C15:0, C16:0 and C17:0. After LPS-induced microglia are treated with the branched fatty acid composition, the trend that the microglia can be promoted to differentiate into M2 phenotype microglia is higher than the trend that the microglia are promoted to differentiate into M1 phenotype microglia, while promoting the secretion of anti-inflammatory factors such as IL-4 and IL-10, and inhibiting the secretion of pro-inflammatory factors such as NO, TNF-a, and IL-1β. C14:0, C15:0, C16:0 and C17:0 in the branched fatty acid composition have a good synergistic effect, which plays a role in regulating brain immunity and maintaining the health of the central nervous system.