104results about "Cream preparation" patented technology

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.

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 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.

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.

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 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.

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.

The following methods enhance the sweetness of sugars: A sugar or a sugar-containing sweetening composition is blended with at least one selected from the group consisting of oligosaccharides and megalosaccharides, in which two or more fructose molecules are bonded to glucose, in a proportion that does not exhibit sweetness. The sugar is at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose.

The application is high-fiber low-fat butter with immunoregulatory function and a preparation method thereof; the butter is prepared from water phase and oil phase according to a volume ratio of 60%-80%:20%-40%; the water phase comprises water, edible mushroom polysaccharide and algal polysaccharide, and the mass fractions of the edible mushroom polysaccharide and the algal polysaccharide are 0.5%-2.5% and 0.5%-2.5% respectively; the oil phase comprises vegetable oil, polyglycerol monooleate and beeswax; the mass fractions of the polyglycerol monooleate and the beeswax are 0.5%-1.5% and 2%-3.5% respectively; the preparation method is as follows: first, edible mushroom polysaccharide and algal polysaccharide are weighed according to the proportion of the volume of the water phase, and polyglycerol monooleate and beeswax are weighed according to the proportion of the volume of the oil phase; then, the weighed water phase substances are heated and dissolved in the water phase for standby; the weighed oil phase substances are heated and dissolved in the oil phase for standby; then, the obtained water phase is added to the obtained oil phase, and mixed and homogenized under water bath condition; finally, the obtained emulsion is cooled and homogenized under ice bath condition until the emulsion is coagulated, and the high-fiber low-fat butter with immunoregulatory function is obtained.

The present invention relates to a dairy product comprising a starch mixture consisting of (a) natural buckwheat starch, and (b) optionally a second natural starch, the second natural starch is selected from waxy corn starch, corn starch, cassava starch, waxy cassava starch, potato starch, waxy potato starch, sweet potato starch, waxy sweet potato starch, rice starch, waxy rice starch, millet starch, edible amaranth starch, arrowroot starch, lotus root starch, quinoa starch and a mixture thereof; and preferably, potato starch, cassava starch or sweet potato starch. The invention also relates to a method of manufacturing a dairy product. The starch mixture is capable of providing desirable properties to the dairy product of the invention in terms of texture improvement, viscosity stability, shear resistance and / or acid resistance. In addition, the starch mixture prevents caking and sandy texture in the finished dairy product.

The invention relates to the field of food processing, in particular to a cream extrusion device which comprises a rack, a material crushing bin, a first material crushing mechanism, a second material crushing mechanism, a discharging channel and an extrusion head, the material crushing bin is arranged on the rack, one end of the discharging channel communicates with the material crushing bin, and the other end of the discharging channel communicates with the extrusion head; the first crushing mechanism comprises two first augers and a first driving assembly for driving the two first augers to rotate oppositely, the two first augers are installed in the crushing bin side by side, the discharging channel is close to the tail ends of the first augers, and the first driving assembly is arranged on the rack; and the second material crushing mechanism comprises two second augers and a second driving assembly for driving the two second augers to rotate oppositely, the two second augers are installed in the material crushing bin side by side, the two second augers are located above the two first augers correspondingly, the two second augers are perpendicular to the two first augers correspondingly, and the second augers are arranged close to the discharging channel. The problem that large cream raw materials are difficult to smash is solved, and full-automatic and high-efficiency continuous feeding and extrusion of cream are achieved.

Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and / or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

This utility model relates to the field of cream production technology in dairy products, and more particularly to a dairy production line; it includes a separator, an oil slug, a freezer, and a milling machine connected in sequence. The milling machine includes a machine base, a column, a turntable, a roller, a turning device, and a seasoning addition device. The column is located on the machine base, the turntable is rotatably connected to the machine base, the roller is located on the column and above the turntable, the seasoning addition device is located on the column and directly above the roller, and the turning device is located on the machine base and close to the turntable. The turntable has several grooves, each groove is arranged radially along the turntable, and the grooves are located on the upper surface of the turntable. The turning device includes a drive source and a shovel plate. The drive source is located on the machine base and drives the shovel plate to turn. This achieves the purpose of squeezing out whey and water from the cream, while simultaneously completing the uniform mixing of external seasonings and external cream, achieving automated production and reducing labor costs.

This invention relates to *Lactobacillus acidophilus* CBBM004 and its application in intestinal health, kidney health, and blood sugar lowering products, belonging to the field of microbial application technology. The *Lactobacillus acidophilus* CBBM004 was deposited on March 20, 2025, at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 33903, located at No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing. This *Lactobacillus acidophilus* was isolated from the human intestine. This strain has significant application effects in intestinal health, kidney health, and blood sugar lowering products. The application forms of this strain include powder, granules, capsules, tablets, pills, drops, or liquid dosage forms, providing new options for the development of related food, health products, or pharmaceutical products.

The present invention relates to a method for producing whipped cream having a volume of 1.5 times or more as large as the volume of the whipped cream before stirring by stirring a mixed solution containing honey, whey protein, and water at room temperature so as to contain air, the method being characterized in that: the concentration of solid components derived from honey and whey protein in the mixed solution is 57.4-76.7 mass%; the ratio of whey protein to 100 parts by weight of the solid content of honey is 1.3-32.3 parts by weight, and the ratio of the solid content of honey in the mixed solution is 43.4-75.7 mass%.

The invention provides unsalted butter capable of being stored at normal temperature and a preparation method of the unsalted butter. The unsalted butter comprises the following raw materials: 20-88% of single cream, 0-20% of anhydrous cream and / or butter, 10-60% of raw milk, 0.01-1% of a thickening agent, 0.1-0.9% of an emulsifier and 0-15% of water, in the preparation process of the unsalted butter, a thick material obtained after the thickening agent and the emulsifier are melted is cooled and then is uniformly mixed with the single cream under the refrigeration condition of 2-12 DEG C, and then the volume is fixed. The whipping cream disclosed by the invention can be stored at normal temperature, can be whipped after being cooled, can be used for preparing snow tops, milk covers and the like, and has a good sensory state, good mobility and no accumulation feeling or caking phenomenon under the condition of normal temperature or refrigeration.

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. The invention also relates to methods of producing such novel strains, in particular to methods of producing such novel strains via adaptive evolution.

The present invention provides stabilized amorphous calcium carbonate (ACC) formulations, comprising ACC and a non-aqueous liquid carrier in which the ACC is dispersed. The present invention further provides cosmetic and pharmaceutical compositions comprising ACC.

The present disclosure relates generally to starch products. More specifically, the present disclosure relates to octenyl succinylate modified uninhibited waxy tapioca starches, emulsions containing them, foods containing such emulsions, and methods of making such compositions. In one aspect, the present disclosure provides uninhibited waxy tapioca starches having an amylopectin content in the range of 90-100% and a degree of octenyl succinylation of at least 1.0% by weight on a dry solids basis. The starch can be provided in a pre-gelatinized form. Other aspects of the present disclosure include emulsions stabilized by such starches, as well as foods, beverages, personal care compositions, nutraceutical compositions, and pharmaceutical compositions containing them.

To provide a foam food production apparatus that can produce foam food more efficiently. [Solution] The foam food production apparatus comprises a container that holds liquid food and is filled with foaming gas at a pressure higher than atmospheric pressure, a support body to which the container is attached and which supports the container, a rocking mechanism that rocks the container attached to the support body, and a dispenser that is attached to the container and has a discharge port and a gas filling port for injecting foaming gas into the container. The dispenser discharges the liquid food mixed with foaming gas from the discharge port due to the pressure inside the container, and the liquid food foams up when discharged from the discharge port, producing foam food.

A phospholipid-enriched milk fraction for use in preventing viral infection with respiratory syncytial virus (RSV) and / or preventing the further progression of viral infection with respiratory syncytial virus (RSV).

A plant-only cheese flavoring replacement system in food products is provided. The plant-only cheese flavoring replacement system in food products is prepared by mixing a) 10-35% by weight of a fruit source, b) 10-40% by weight of a vegetable source, and c) 5-25% by weight of herbs and spices source. This plant-only cheese flavoring replacement system in food products can be effectively added to snacks like crackers, chips, and popcorn, dairy products such as cream cheese, sour cream, and yogurt to create cheese-based dips and spreads.