300results about "Cream preparation" patented technology

The invention provides a preparation method of a calcium emulsifying and embedding system with high bioaccessibility, which comprises the following steps: S1) heating and mixing biomacromolecules and an emulsifier in water to obtain a water phase; the biomacromolecules are protein colloids and / or polysaccharide colloids; the method comprises the following steps: heating and mixing a calcium source substance and anhydrous cream to obtain an oil-solid phase; and S2) mixing the oil-solid phase with a water phase, and emulsifying to obtain the calcium emulsifying and embedding system. Compared with the prior art, the preparation method has the advantages that the natural macromolecular protein and / or polysaccharide with high nutritional value is used as a carrier, the calcium source substance is embedded through a water-oil-solid three-phase emulsification technology, and the preparation method is simple, easy to operate, low in cost and environmentally friendly; in addition, a water-oil-solid three-phase homogenized emulsion is created, the problem that the dispersion stability of milk mineral salt in a liquid food matrix is poor is effectively solved, release of free calcium ions in the small intestine environment can be promoted, and the calcium bioaccessibility is remarkably improved.

The present invention discloses a zero-fat zero-sucrose whipping cream, which comprises, by mass percentage, 3-5% compound protein powder, 20-30% maltodextrin, 1-3% compound stabilizer, 1-3% dietary fiber powder, 0-0.3% acidity regulator, and water added to 100%. The above raw materials are fully mixed to obtain a mixed powder; water is slowly added to the powder and stirred until completely mixed; a blender is used to whip for 6-8 minutes until soft peaks and a semi-solid state appear to obtain zero-fat zero-sucrose whipping cream. The zero-fat zero-sucrose whipping cream of the present invention has the characteristics of low calories and zero fat, and solves the problem of product quality degradation caused by reducing fat and sugar content in the prior art. The product is beneficial to human health, is easy to operate, has low production cost, and has high production efficiency. It also has a short whipping time, good whipping rate and stability, excellent decorating ability, and satisfactory taste and flavor.

The invention discloses yoghurt oil with fruity flavor and a preparation method of the yoghurt oil, and belongs to the technical field of yoghurt oil processing. The Lactococcus lactis SITRS-0011 provided by the invention can be independently used as a leavening agent, when the Lactococcus lactis SITRS-0011 is used for fermenting yoghurt oil, the titration acidity can reach 83.21 DEG T, the yoghurt oil contains 2, 3-butanedione (1180 [mu] g / kg), acetoin (2092 [mu] g / kg), lactones (623 [mu] g / kg), 3-methylbutyraldehyde (117 [mu] g / kg), phenethyl alcohol (1863 [mu] g / kg), phenylacetaldehyde (336 [mu] g / kg) and other substances, and the Lactococcus lactis SITRS-0011 is rich in milk flavor, has flower fragrance and nut flavor, is unique in flavor, and can be used for preparing the and the overall sensory score is high.

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 relates to the technical field of cream preparation devices, and discloses an ultrahigh-temperature single cream preparation device and method for milk tea, the device comprises a bottom plate and a packaging machine, the packaging machine is fixedly mounted on the bottom plate, a conveying frame is fixedly mounted on the upper surface of the bottom plate, and a first conveying belt is mounted in the conveying frame; and a second conveying belt is mounted on the outer side of the conveying frame. According to the device, multiple pieces of bottled cream are distributed and conveyed one by one through the distribution disc, and the driving belt is controlled by the driving mechanism to drive the U-shaped rod and the stop lever to intermittently move, so that the U-shaped rod can intermittently push the multiple pieces of bottled cream intercepted on the first conveying belt to the second conveying belt; the multiple pieces of bottled cream are conveyed to the packaging machine to be packaged through the second conveying belt, manual arrangement of the multiple pieces of bottled cream is not needed, the labor intensity of operators can be effectively relieved, and the packaging efficiency of the bottled cream is improved.

The utility model discloses a small-size cream whipping machine which comprises a machine box, a control electric box and a cooling fan are arranged in the machine box, a whipping mechanism is installed on the machine box, the whipping mechanism comprises a filtering mechanism, a conveying hose, an air adjusting valve, a reversing mechanism, an eccentric pump, a connecting base, a motor installation base and a motor which are sequentially connected, and the reversing mechanism is connected with a whipping device. The air adjusting valve comprises a valve body which is provided with a material inlet and outlet and is internally provided with a pneumatic disc assembly and a check valve assembly up and down; the top of the valve body is in threaded connection with an adjusting knob assembly; the reversing mechanism is provided with a feeding and discharging channel, the feeding and discharging channel is communicated with an eccentric pump, and the eccentric pump is driven by a motor to rotate; the whipping device comprises a feeding assembly, a material mixing assembly and a discharging assembly which are sequentially connected, the material mixing assembly comprises an outer pipe internally provided with a material mixing disc and a partition piece which are matched, and whipped cream is formed and discharged through the discharging assembly. The automatic whipping device is small in size, low in use cost, capable of achieving automatic whipping of cream, stable in production and good in whipping effect.

The invention relates to white lentil dairy substitutes, a process for manufacturing said substitutes and food products comprising said white lentil dairy substitutes. The white lentil dairy substitutes of the invention can be used to replace a wide range of dairy products including powdered and milks and creams, including whipping cream. They also have application as beverage creamers and as ingredients in food products such as ice cream.

A weight loss supplement composition is disclosed. The composition comprises a first pre-defined amount of dairy product such that the dairy product is a heavy and lactose-free whipping cream; an effective amount of sugar-free flavoring extract; and a second pre-defined amount of isolate whey protein; wherein the first pre-defined amount of the dairy product, the effective amount of the sugar-free flavoring extract, the second pre-defined amount of the isolate whey protein are mixed to a desired consistency for preparing a weight loss supplement.

The invention discloses an application of lactobacillus brevis CCFM1267 capable of increasing the content of phytosphingosine in fermented milk, and belongs to the technical field of microbial fermentation. The invention provides a bacterial strain composition. The bacterial strain composition comprises lactobacillus brevis CCFM1267, streptococcus thermophilus CCFM1094 and lactobacillus delbrueckii subsp. Bulgaricus 2038. The strain composition is used for fermenting dairy products, and the content of phytosphingosine in the dairy products can be remarkably increased. Therefore, the sake lactobacillus brevis CCFM1267 or the strain composition has a huge application prospect in preparation of fermented dairy products.

The present invention provides a strain of the genus Alistipes as well as a pharmaceutical composition comprising the strain or an extract of the strain. The strain and the pharmaceutical composition disclosed by the invention can be used for remarkably relieving such symptoms as weight loss, shortened colon length, inflammatory factor release and the like of an enteritis object, and do not have toxic or side effects. Therefore, the another mycobacterium strain or the active extract of the another mycobacterium strain can be used for preparing pharmaceutical compositions and fermented foods for relieving enteritis, and has a very wide application prospect.

An apparatus or method for producing microfoams, the apparatus comprising a flow channel having an inlet (107, 110) and an outlet, and a source of foamable liquid (101) and pressurized gas (102) arranged to flow into the inlets (107, 110), the flow channel comprising a spatially oscillating flow channel (106) to provide an oscillating flow direction, the spatially oscillating flow channel (106) oscillating about a bulk flow direction, the spatially oscillating flow channel (106) providing a series of planar cross sections perpendicular to the flow direction, the planar cross sections including a sub-series of planar cross sections perpendicular to the bulk flow direction within the plane (46), the sub-series including at least one surface (46) that does not overlap with at least one other surface (46) within the sub-series.

The purpose of the present disclosure is to provide a frozen foamable oil-in-water emulsified oil / fat composition having excellent whipping properties after thawing and capable of providing smooth whipped cream with cool feeling.　This frozen foamable oil-in-water emulsified oil / fat composition contains sorbitan monostearate and an emulsifier (A) having a HLB of 7-17 inclusive, and the content of the sorbitan monostearate is 0.1-0.5 wt% in the entire frozen foamable oil-in-water emulsified oil / fat composition.

The efficient cream whipping device comprises a feeding assembly, a mixing assembly and a discharging assembly which are sequentially connected, the feeding assembly comprises a front-end feeding head and a rear-end extrusion head which are connected, and a material control mechanism used for controlling material circulation is arranged in the front-end feeding head; the material mixing assembly comprises an outer pipe, a plurality of material mixing discs arranged in the outer pipe at intervals and a plurality of separation pieces arranged between every two adjacent material mixing discs, concave parts used for mixing materials are arranged on the front surface and the rear surface of each material mixing disc, overflowing holes allowing the materials to circulate are formed in the middle of each material mixing disc, and the separation pieces are used for being matched with the material mixing discs to extrude and promote air and cream to be mixed; the discharging assembly comprises a tail end connector, a tail end discharging head and an extrusion nozzle, the tail end discharging head is connected with the tail end connector, the extrusion nozzle wraps the tail end discharging head, the tail end discharging head comprises an upper section part, a middle connecting part and a lower section part which are sequentially connected, and a gap for material circulation is formed between the middle connecting part and the extrusion nozzle. The whipping device is stable in whipping effect, capable of fully whipping cream and good in use experience.

The invention discloses bifidobacterium adolescentis for relieving estrogen-related metabolic disorder and obesity and application thereof, and belongs to the technical field of microorganisms. The bifidobacterium adolescentis CCFM1506 screened by the invention can effectively improve ovariectomized individual estrogen disorder symptoms, obviously slow down the weight increase speed and weight increment of estrogen disorder individuals, increase the expression quantity of serum estradiol, CYP11A1 and ERalpha in adrenal gland and the high-density lipoprotein content in serum, reduce the total cholesterol and glucose level and improve the ovariectomized ovariectomized ovariectomized ovariectomized ovariectomized ovariectomized ovariectomized ovariectomized ovariectomized abnormal glucose and lipid metabolism is adjusted; the invention has the advantages of simple preparation method and wide application prospect, can be used for preparing medicines for relieving or treating estrogen-related metabolic disorders and obesity, and can be used for preparing health-care products beneficial to controlling in-vivo fat and maintaining the health level of blood fat, and has obvious physiological effects and wide application prospects, and can be used for preparing the medicines for relieving or treating the estrogen-related metabolic disorders and obesity and preparing health-care products beneficial to controlling in-vivo fat and maintaining the health level of blood fat. A new thought and a new basis are provided for developing functional foods or medicines based on the probiotics.

Process for preparing an anhydrous cream which is stable at room temperature based on cheese comprising the following steps: A. arranging portions of a preparation comprising aged or semi-aged baked cheese or relative mixtures, B. crushing the aforesaid portions of the aforesaid preparation, C. heating the crushed product from step B at a temperature comprised between 35 °C and 50 °C. until a semi-liquid mass with a particle size comprised between 14 pm and 100 pm is obtained; D. conducting at least one refining of the semi-liquid mass from step C, and at least one addition of a previously melted anhydrous fat in total amounts comprised between 10% and 49.5%, preferably between 15% and 45% by weight, on the total weight of the mixture comprising the fat and the loaded preparation from step B comprising or consisting of the baked cheese, wherein both steps C and D are conducted in a refining basin or in a ball mill.

The invention relates to a whippable liquid dairy cream composition containing 13-28 wt. % milk fat, said composition comprising: a. 35 - 60 wt% dairy cream, which dairy cream preferably has a milk fat content between 38 - 46 wt. % by weight of the dairy cream; b. 0.05 - 0.15 wt.% of a first emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of less than 10; c. 0.1 - 0.35 wt.% of a second emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 40 - 80; d. 0.05 - 0.15 wt.% of a third emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 85 - 150; e. 0.4 -1.2 wt.% of a fourth emulsifier selected from the group of lactic acid esters of mono- and / or diglycerides of fatty acids, acetic acid esters of mono- and / or diglycerides of fatty acids, and mixtures thereof; f. 20 - 58 wt.% water, milk or mixtures thereof; and wherein the first, second, third and fourth emulsifier differ from each other, with weight percentages being based on total weight of the whippable liquid dairy cream composition. The invention further relates to a method for preparing such a cream. The invention also relates to a whippable liquid dairy cream obtainable according to said method.

The present invention relates to a low fat milk cream product wherein the product is an emulsion having: (a) between 1% and 5% by weight, preferably between 2% and 4% by weight of milk protein; (b) between 5% and 20% by weight, preferably between 10% and 18% by weight of fat; (c) between 0.002 wt% and 0.3 wt% of a mineral salt, such as between 0.03 wt% and 0.3 wt% of sodium chloride and / or between 0.002 wt% and 0.02 wt% of calcium chloride; (d) optionally between 0.1% and 3% by weight of a food additive, preferably a hydrophilic colloid, and (e) between 70% and 90% by weight of water; wherein the milk protein is contributed by (i) skimmed milk powder or milk protein concentrate or micellar casein.

A cream composition comprising lipids, optionally proteins, one or more emulsifiers and one or more thickeners or stabilizers, minerals and optionally lactose, which cream composition has acceptable properties, including acceptable viscosity and sensory properties, after temperature cycling.

A container comprising a heat-treated liquid dairy product having a solids level of ≥55wt%, a pH of >5.5, and comprising TBHQ and propyl gallate antioxidants in a combined total of 100-400µg / mL, prefe

Inulin compositions and plant-based dairy milk alternatives containing these inulin compositions and processes for the preparation and use thereof.

The present invention provides a dairy product composition with improved aeration properties, comprising a protein deamidase and, optionally, a second polypeptide derived from the propeptide of the protein deamidase proform. The present invention further provides an improved method for producing an aerated dairy product from the dairy product composition, wherein the protein deamidase and, optionally, a second polypeptide derived from the propeptide of the protein deamidase proform are added to the dairy product composition.

To provide a food dispenser which is inexpensive, compact, quiet in operation, and consumes little power. The food dispenser includes a drive unit and a dispensing unit removably coupled to the drive unit, the dispensing unit including a product reservoir configured to store the food product, a dispensing nozzle, and a product transfer assembly including a pump assembly configured to be driven by the drive unit when the dispensing unit is coupled to the drive unit to convey the food product from the product reservoir to the dispensing nozzle.

The present invention relates to a phage-resistant lactic acid bacterium, compositions comprising the bacterium, and fermented food products obtained with the bacterium or compositions comprising the bacterium.

The invention discloses a composite probiotic preparation capable of improving sensitivity of low-dose nicotine and reducing usage amount of nicotine, and belongs to the crossing field of microbial technology and biological medicine. The compound probiotic preparation only improves the sensitivity of mice to low-concentration nicotine, does not improve the preference of the mice to the existing preference concentration, prevents aggravated smoking addiction, enables individuals to reach the satisfaction of smoking at ordinary times under the condition of low dosage of nicotine, and has the advantages of being simple in preparation process, low in cost and the like. The formulations may be used in combination with products in nicotine replacement therapy or alone. The compound probiotic preparation disclosed by the invention can be used for preparing functional foods, health-care products and medicines capable of improving the sensitivity of the low-concentration nicotine, and has a very wide application prospect.

The present invention relates to a method for the extracellular production of an alphaS1- casein in a yeast or a filamentous fungus host cell and to edible composition comprising the alphaS1-casein as well as to cheese comprising predominantly alphaS1-casein.

The invention relates to the field of microbial fermentation, and discloses a leavening agent and application thereof. The leavening agent comprises leuconostoc mesenteroides subsp. Mesenteroides and lactobacillus paracasei. The preservation number of the leuconostoc mesenteroides subsp. Mesenteroides is CGMCC (China General Microbiological Culture Collection Center) No.33433; the preservation number of the lactobacillus paracasei is CGMCC (China General Microbiological Culture Collection Center) No.15139. The leavening agent provided by the invention can be used for fermenting food, especially for fermenting dairy products, and further, the content of beneficial metabolites in the dairy products can be remarkably increased.

To provide a technique for maintaining foam and for preventing decrease in texture and mouthfeel, even when whipped cream is heated.SOLUTION: In this technology, whipped cream for heat cooking comprises saccharides containing 40 mass% or more of one or more saccharides selected from monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar, wherein a content of the sugar is 18 to 35 mass% as a solid content, and a content of the thickener is 0.1 to 0.3 mass%. The whipped cream for heat cooking according to the present technology can be used by heating after refrigerated.SELECTED DRAWING: None

The present invention relates to a phage-resistant lactic acid bacterium, a composition containing the bacterium, and a fermented food obtained using the bacterium or the composition containing the bacterium.

The invention provides unsalted butter as well as a preparation method and application thereof. The preparation method of the unsalted butter comprises the following steps: performing first material melting treatment on an emulsifier and a first part of raw milk to obtain a first intermediate material; performing second material melting treatment on a stabilizer and the first intermediate material to obtain a second intermediate material; mixing animal fat, a second part of raw milk and the second intermediate material to obtain a to-be-sterilized raw material; sequentially performing sterilization treatment and homogenization treatment on the to-be-sterilized material to obtain the unsalted butter, based on the total mass of the unsalted butter, the mass percentage of the stabilizer is 0.04-0.08%; the stabilizer comprises xanthan gum, guar gum and carrageenan. The unsalted butter prepared by the preparation method has excellent stability in the shelf life, is excellent in taste and low in cost, and can be applied to preparation of milk covers with excellent stability and excellent taste, and the preparation method is simple in process and suitable for wide popularization and application.

Improved acid- and high temperature-stable oleosome fractions from a plant source are described for edible applications as or in food products for human consumption, for example, in vegetable and nut milks and creamers, juices and soda beverages, coffee creamers, yogurt products, ice creams, smoothies and sherbets.