181results 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 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 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 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.

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 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 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.

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

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.

The present invention relates to a fermented and sterilised edible sour cream composition and to the method for preparing same. In particular, the invention relates to a fermented and sterilised edible sour cream composition that combines the advantages of a fluid UHT cream, such as its viscosity and preservation properties, with those of a fermented sour fresh cream, in particular its aromatic profile properties. The invention thus relates to a fermented and sterilised edible sour cream composition, characterised in that it has a viscosity of 50 to 2000 m Pa.s and in that it comprises: a dairy cream, skimmed milk, one or more ferments, and one or more emulsifiers including (a) fatty acid mono- and diglycerides and (b) mono- and diacetyltartric esters of the fatty acid mono- and diglycerides.

The present invention relates to novel strains of Lactobacillus genus having extended shelf life properties, i.e., capable of extending the shelf life of food products (e.g., fermented milk products) at room temperature without severely impairing the antimicrobial, antifungal and / or anti-yeast effect ability of said strains when added to such products. According to another aspect, the present invention relates to an antimicrobial, antifungal or anti-yeast composition. According to yet another aspect, the present invention relates to a food product. According to another aspect, the present invention relates to a method for manufacturing a food product. According to another aspect, the present invention relates to the use of Lactobacillus strains for providing antifungal, antimicrobial and / or anti-yeast effects, for example in fermented milk products.

The application discloses a kind of fermented whipped cream and method prepared by using two-phase oil gel, belong to fermentation milk processing technical field.The application is prepared oil phase gel with enzymolysis coconut oil, rapeseed protein as raw material, and prepared water phase gel with selenized carrageenan and oxidized konjac glucomannan, then two-phase oil gel is formed by processing;Cream raw material is pre-fermented by saccharomyces cerevisiae, and cream microspheres are obtained by high-pressure homogenization, then fermented whipped cream is obtained by mixing two-phase oil gel and compound lactic acid bacteria.The application constructs stable crosslinking network by cysteine, gives two-phase oil gel good elasticity and stability, cream microspheres can avoid sedimentation and aggregation, and compound lactic acid bacteria fermentation not only promotes the system to form uniform gel network, but also retains characteristic flavor.The fermented whipped cream prepared by the application has uniform texture and rich and lasting flavor, has nutrition and taste advantage, can effectively solve the problem of loose structure and easy flavor loss of traditional fermented whipped cream, and has good industrial application prospect and market value.

A (first) volume of compounds from group (15) comprising dairy-derived cream, liquid vegetable fat and water is mixed (4) with a (second) volume of emulsified micellar casein (3) obtained from skim milk (5) comprising casein, chemically treated (11) to solubilize the mineral elements of the casein, and membrane filtered (8, 9) to obtain a cooking cream or creamer.

The application discloses a preparation method of deodorized goat milk, which comprises the following steps: purifying fresh goat milk or whole goat milk; wherein, carbon dioxide treatment is performed on the material during the purifying process, and the carbon dioxide treatment comprises the following steps: introducing carbon dioxide into the material, cold storage and removing the carbon dioxide. The preparation method is simple, and the deodorization effect on the goat milk is good. The application further discloses deodorized goat milk and goat milk products.

The invention relates to the technical field of food, in particular to mascarpone cheese and a preparation method thereof, and the mascarpone cheese comprises the following raw materials in percentage by mass: 70-85% of milk fat, 5-15% of milk solid substance, 0.2-2% of compound stabilizer, 0.1-1% of acidity regulator and the balance of water, the mascarpone cheese disclosed by the invention adopts a whey-free process, the 100% utilization rate of the raw materials is realized, no waste treatment burden exists, the process is simple, the mascarpone cheese can be directly produced on a reproduced cheese production line, the production efficiency is improved, manpower, material resources and equipment modification cost are saved, and the mascarpone cheese is free of preservatives and long in shelf life through UHT sterilization and sterile hot filling. The stability in a long shelf life period is realized by compounding a stable system, and a finished product is rich in milk flavor, smooth and fine in texture and moderate in hardness, and shows good application performance when being used for preparing desserts such as tiramisu and the like.

The disclosure provides methods and process lines for producing anhydrous milk fat from cream. The methods generally include: phase inversion of cream concentrated to have a fat content of from about 65% to about 75% at a temperature of from about 40 °C to about 55 °C in a homogenizer at a pressure of from about 81 bar to about 120 bar for at least two or more cycles; oil concentration after phase inversion; and vacuum treatment to generate anhydrous milk fat. The process lines generally include: a plate heat exchanger for heating cream; a cream concentrator connected to the plate heat exchanger for preheating the cream; a cooler for cooling the heavy cream to a temperature of about 40 °C to about 55 °C; a homogenizer configured to operate at a pressure of from about 81 bar to about 120 bar directly connected to the cooler as well as having a loop allowing product of exiting the homogenizer to transfer back to the homogenizer allowing for several cycles of homogenization; an oil concentrator connected to the homogenizer for receiving the homogenized cooled concentrated cream; a heater connected downstream of the oil concentrator; a vacuum treatment apparatus connected to the heater; and a cooler connected to the vacuum treatment apparatus configured to receive the anhydrous milk fat after vacuum treatment.

The present invention relates to a wild-type, non-genetically modified, microbial lipolytic enzyme that has a higher specificity for medium- to long-chain fatty acids, particularly short-chain fatty acids, compared to long-chain fatty acids. The present invention further relates to a process for preparing a food product and the use of the wild-type, non-genetically modified, microbial lipolytic enzyme.

The invention belongs to the field of cream processing in food processing, and particularly relates to a processing device and method of pre-prepared dry unsalted butter. The processing device comprises a feeding system, a first dehydration and fermentation system, a second dehydration and fermentation system and a drying system. Wherein the first dehydration fermentation system comprises an internal rotating shaft and an external frame; the inner rotating shaft comprises a top conical head, a rotating projecting disc, a rotating drum and a driving motor; and a projecting disc jacket and a drum jacket are arranged in the outer frame. The second dehydration fermentation system is arranged below the first dehydration fermentation system, and the drying system and the second dehydration fermentation system are arranged in parallel. The processing method of the pre-prepared dry unsalted butter comprises the working procedures of uniform mixing, homogenization, inoculation, first-stage dehydration and concentration, second-stage dehydration and concentration, third-stage dehydration and drying, crushing and the like.

The invention relates to fermented milk containing human milk oligosaccharide 2-FL and having a bone mineral density improving function. The invention provides application of human milk oligosaccharide 2-FL in preparation of a composition for improving bone health, and further provides a composition which contains the human milk oligosaccharide 2-FL and has a function of improving bone health. The composition comprises human milk oligosaccharide 2-FL and a leavening agent, wherein the leavening agent is one or a mixture of more of streptococcus thermophilus, lactobacillus bulgaricus and a vitamin K2-producing leavening agent. Compared with other technical schemes of the same type for enhancing the bone mineral density, the calcium intake of a subject is not additionally increased, the risk that the subject suffers from organ calculi is reduced, the application range is wider, and the preparation method is suitable for being applied to various fermented milk products.

Methods to remove off-flavors and adverse aromas from hop-containing and / or cannabis-containing beverages and food products using Group 11 elements are described herein.