394results about "Cream preparation" patented technology

The invention discloses raw cheese fermentation, dehydration and block making integrated equipment, and relates to the technical field of cheese manufacturing, the integrated equipment comprises a pretreatment mechanism, a fermentation mechanism, a dehydration mechanism, a temperature control mechanism and a die cutting mechanism, the pretreatment mechanism is fixedly connected with the fermentation mechanism, and the pretreatment mechanism is communicated with the fermentation mechanism; the dehydration mechanism is fixedly connected with the fermentation mechanism, the dehydration mechanism is communicated with the fermentation mechanism, and the pretreatment mechanism, the fermentation mechanism, the dehydration mechanism and the die cutting mechanism are fixedly connected with the temperature control mechanism; the pretreatment mechanism performs multi-layer filtration on fresh milk and realizes preliminary separation of cream and skimmed milk by utilizing runners and valves of a pretreatment box, a cream box and a skimmed milk box, the dehydration mechanism accelerates dehydration forming through extrusion, inert purging, electromagnetic heating and vibration, and the temperature control mechanism alternately regulates and controls the temperature through a heating box and a cooling box. And the die cutting mechanism realizes accurate cutting and retracting actions of the block cheese.

The invention discloses a cream conveying device with an adjusting function and a conveying method of the cream conveying device, and relates to the technical field of feeding equipment. The gearbox is fixedly arranged on the top side of the bottom plate of the rack, the right end of the gearbox is fixedly provided with a driving motor with a driving function through a bolt, the fixed-length assembly is arranged in the conveying barrel, transmission pressure adjustment is achieved, the influence of shearing force on the quality of the conveying barrel is avoided as much as possible, and meanwhile cream transmission data can be collected and calculated; the size and distribution of fat globules are controlled to be more uniform, and the influence on the whipping rate and the cream quality is reduced; the pressing assembly is arranged on the top side of the feeding cylinder, so that fat globules in the single cream guided out by the micro spray head with a fine flow channel can be better stably and uniformly distributed while the single cream is sterilized; by arranging the steam generator and the air compressor, steam is guided into the feeding cylinder, the conveying cylinder and other components through cleaning particles arranged in the multi-way valve assembly for cleaning.

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 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 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 a 3D printing multifunctional nozzle switching device equipped with a color mixing system. A material spraying part and a feeding part are arranged at the two ends of a multi-channel spray head respectively, a public channel communicating the feeding part with the material spraying part is formed in the multi-channel spray head, a plurality of nozzles are formed in the material spraying part, functional nozzles are connected to the nozzles, and the color mixing system is arranged on the multi-channel spray head. The feeding part is provided with a plurality of feeding ports, the feeding ports are connected with external material sources respectively, and different material sources enter the public channel through the feeding ports and are sprayed out through nozzles with different functions on the nozzles; the nozzle adjusting mechanism is installed at the end, close to the feeding part, of the multi-channel nozzle, and the output end of the nozzle adjusting mechanism is connected with the material spraying part and the feeding part and adjusts the communicating state of the nozzle, the feeding port and the public channel. A plurality of inlets and an outlet are formed in the multi-pigment mixing assembly, the multiple inlets are connected with external pigment sources respectively, the outlet is connected with a feeding port of the feeding part and provides a multi-color mixture for the multi-channel spray head, and printing is convenient, controllability is high, and later maintenance is convenient.

The invention relates to the technical field of food, and provides a protein standardization method for preparing milk and a product thereof, and the method comprises the following steps: carrying out primary homogenization, pasteurization, protein index adjustment, secondary homogenization, protein maintenance and ultra-high temperature sterilization on impurity-removed raw milk in sequence; the protein index adjustment comprises the following steps: filtering the skimmed milk by adopting an ultrafiltration membrane system comprising two stages of ultrafiltration membranes which are connected in series to obtain ultrafiltration penetrating fluid with the protein content of 0 and the lactose content of 4.5-5.5 g / 100g; the ultrafiltration penetrating fluid is added into pasteurized pasteurized milk, so that the protein content in the obtained milk is 2.9-3.8 g / 100g; the ratio of the addition amount of the ultrafiltration penetrating fluid to the mass of the pasteurized milk is (1-20): 100. According to the method disclosed by the invention, the problems of unqualified physicochemical indexes, non-uniform taste, non-compliant calcium content and the like of the product are avoided while protein standardization is realized, and the stability of the system of the obtained milk product in the shelf life can be ensured.

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 the technical field of preparation of solid beverages, discloses a preparation method of a ketogenic solid beverage, and provides active high-protein cream powder, protein is modified through hydroxypropyl distarch sodium phosphate under the action of thermal induction and is covalently grafted with fructo-oligosaccharide, a structure with relatively high stability is formed after grafting, and the ketogenic solid beverage is prepared. And protein molecules are not easy to gather together. According to the present invention, the nutrition level of the product is further enriched, the absorption of the nutrition of each component by the human body is easily achieved, the malnutrition problem caused by the ketogenic diet is avoided, the unpleasant taste caused by the addition of fat and protein is avoided through the reasonable matching of the components, and the brewing property of the solid beverage is improved through the improvement of the active high-protein cream powder; the obtained ketogenic solid beverage has the characteristics of balanced nutrition, good flavor, stable property and easiness in storage.

The invention belongs to the technical field of microorganisms, and relates to lactobacillus delbrueckii subsp. Bulgaricus and application thereof. The invention provides a strain of Lactobacillus delbrueckii subsp. Bulgaricus, the strain of Lactobacillus delbrueckii subsp. Bulgaricus is named as Lactobacillus delbrueckii subsp. Bulgaricus, the Lactobacillus delbrueckii subsp. Bulgaricus is preserved in China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.32206. The invention also provides a preparation method of the Lactobacillus delbrueckii subsp. Bulgaricus. The method has the effects of enhancing the texture characteristics of the goat milk, reducing the goaty smell of the goat milk and the like, and has important significance on promoting the development of the goat milk industry.

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.

The present invention provides a low-fat whipped cream and a preparation method and application thereof. The low-fat whipped cream comprises the following raw material components: 60-85 parts by weight of raw cow's milk, 4-30 parts by weight of anhydrous butter, 0.1-3 parts by weight of milk protein, 1-5 parts by weight of resistant dextrin, 0.1-2 parts by weight of emulsifier, and 0.1-2 parts by weight of stabilizer. The low-fat whipped cream of the present invention has a fat content of 20-28% and a protein content of 1.5%-3.5%. It can replace the existing high-fat whipped cream for cake, coffee and other food decoration, and meets the consumer's demand for low-calorie food, effectively solving the problem that the existing low-fat whipped cream is too soft to be whipped and not sufficiently shaped to meet the requirements of decoration.

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 invention provides unsalted butter and a preparation method thereof. The whipping rate of the unsalted butter is not lower than 240% in the 7-day emulsifying period, and the foam hardness is not lower than 330 g. The whipping cream has the characteristics of high whipping rate and high foam hardness after a short emulsification period, and also has the advantages of high circulation speed and low storage cost.

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.

To provide an intermediate raw material capable of being versatilely used for production of various emulsified foods mixed with a protein raw material.SOLUTION: A protein-containing oil and fat emulsified composition for emulsified food production is such that: a composition of the emulsified composition at the time when the total amount of protein, oil and fat and carbohydrate is 100 mass% comprises 1-70 mass% of the protein, 30-99 mass% of the oil and fat and 0-40 mass% of the carbohydrate; and 50 mass% or more of the protein is derived from a denatured protein raw material having all of features of the following a)-b): a) as a measurement result of molecular weight distribution, an area ratio of 2,000 Da or more and less than 20,000 Da is 45-90%; and b) cloudiness is not caused when 250 mM hydrochloric acid guanidine is added to an aqueous solution of the denatured protein raw material at a rough protein concentration of 0.1%, and cloudiness is caused when 2M ammonium sulfate is added.SELECTED DRAWING: None

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.