2902results about "Milk preparation" patented technology

The invention provides an application of bifidobacterium animalis subsp. Lactis CP-9 in preparation of a product for promoting bone growth and development or improving bone health. Long-term research and a large number of experiments show that the bifidobacterium animalis subsp. Lactis CP-9 can improve the bone volume fraction, the bone trabecula thickness, the bone density and the bone volume of an organism, and can also effectively improve the growth hormone level and the insulin-like growth factor 1 level, so that bone growth and development are promoted. Meanwhile, the bifidobacterium animalis subsp. Lactis CP-9 can effectively improve the N-terminal propeptide level, osteocalcin level, bone morphogenetic protein level and osteoprotectin level of I-type procollagen in a body, and remarkably reduce the amino-terminal peptide level of the I-type collagen and the ligand level of nuclear factor kappa B receptor activating factor, so that osteoblast differentiation is promoted, osteoclast differentiation is inhibited, and osteoclast differentiation is inhibited. Furthermore, bone formation is promoted, bone resorption is inhibited, bone metabolism is improved, and finally the effect of improving bone health is achieved.

The invention relates to an optimization regulation and control technology for goat milk powder production process parameters, in particular to a self-optimization regulation and control method and system for the goat milk powder production process parameters. The historical production data comprises characteristic data of raw milk of historical batches, technological parameter data which are adopted for the characteristic data of the raw milk of the historical batches and cover key procedures of goat milk powder production, and retention level data of specific thermosensitive functional components in a final product produced by adopting the technological parameter data; the goat milk powder production key working procedures at least comprise a sterilization working procedure, a concentration working procedure and a drying working procedure. By recording the historical production data, obtaining the current raw material characteristics and determining the optimal historical batch based on similarity comparison and target screening, the problem that it is difficult to optimize and adjust process parameters according to raw material fluctuation and inter-process influence to improve the retention level of specific thermosensitive functional components in the prior art is effectively solved.

The invention relates to the field of microorganisms, and discloses an aspergillus cristatus strain and application thereof. The preservation number of the aspergillus cristatus provided by the invention is CGMCC (China General Microbiological Culture Collection Center) No.41727. The aspergillus cristatus provided by the invention can produce chymosin at high yield, has excellent curding activity and relatively low proteolytic activity, and can reduce the bitter taste of dairy products and improve the yield; the aspergillus cristatus provided by the invention not only can shorten the fermentation time of the dairy product, improve the cream flavor of the dairy product, reduce the peculiar smell of the dairy product, balance the sourness and sweetness of the dairy product and improve the cinnamon flavor, but also has intestinal colonization ability, and has the potential of improving the flavor level of the dairy product and becoming intestinal probiotics.

The invention discloses bifidobacterium breve and application thereof in relieving Alzheimer's disease, and belongs to the technical field of probiotics. The preparation method comprises the following steps: separating 18 bifidobacterium strains from feces of children aged 0-3 years old, analyzing and identifying the 18 bifidobacterium strains including bifidobacterium longum, bifidobacterium breve and bifidobacterium animalis, and screening out the bifidobacterium breve LE4 with potential Alzheimer's disease relieving capacity through in-vitro oxidation resistance and LPS (Lipopolysaccharide) removal capacity. The method comprises the steps of behavioral experiments (nesting experiments, open field experiments and water maze experiments), histopathologic analysis, molecular biological detection and the like. The multi-target AD intervention effects of improving the cognitive function, reducing A beta deposition and tau protein phosphorylation, relieving neuroinflammation, enhancing synaptic plasticity, repairing intestinal barriers, adjusting intestinal flora and metabolites and the like of the LE4 strain are comprehensively evaluated, and a new strategy is provided for promoting AD micro-ecological treatment.

The invention discloses a Lactobacillus paracasei strain with a uric acid reducing function and application thereof, the Lactobacillus paracasei strain is named as Lactobacillus paracasei C125, and is preserved in China Center for Type Culture Collection on February 17, 2025, the preservation number is CCTCC M 2025231, and the preservation address is Wuhan University, Wuhan University, No. 299, eight road, Wuchang District, Wuhan City, Hubei Province. The fermentation supernatant of the casei paracasei has the functions of reducing uric acid, resisting oxidation and inhibiting bacteria, and has a wide application prospect.

The invention discloses pediococcus acidilactici NDF12 and application thereof, the pediococcus acidilactici NDF12 is preserved in Guangdong Microbial Culture Collection Center on January 8, 2025, is called GDMCC for short, and the preservation number is GDMCC NO: 65732. The invention further discloses a preparation method of the pediococcus acidilactici NDF12. The strain is derived from Chinese local traditional dairy products, phenotype and genotype safety evaluation proves that the strain is safe and non-toxic, has excellent fermentation characteristics and probiotic characteristics, and can be used as a leavening agent for producing yoghourt. The bacterial strain also has gastrointestinal fluid endurance capacity, adhesion capacity, bacteriostatic activity, antioxidant activity, cholesterol lowering activity and blood sugar lowering activity, and has great application prospects in the fields of foods, medicines, feeds and the like.

The invention belongs to the technical field of microorganisms, and particularly relates to a lactobacillus paracasei strain and application thereof. The invention discloses a Lactobacillus paracasei strain, the name of the Lactobacillus paracasei strain is Lactobacillus paracasei WG-Lpc 63, the Lactobacillus paracasei strain is preserved in China General Microbiological Culture Collection Center on August 27th, 2024, and the preservation number is CGMCC No. 31768. The Lactobacillus paracasei strain is named as Lactobacillus paracasei WG-Lpc 63, and the Lactobacillus paracasei strain is named as Lactobacillus paracasei WG-Lpc 63. The strain disclosed by the invention has good acid production capacity, cholate tolerance and intestinal tract adhesion capacity, and has the effects of regulating intestinal flora balance and relieving intestinal inflammation.

The invention relates to the technical field of microorganisms, and particularly discloses a fermentation method of bifidobacterium longum BBMN68 as well as a fermented product, a postbiotic and application of the fermented product. According to the method for fermenting the bifidobacterium longum BBMN68, a fermentation substrate comprises alkaline protease hydrolyzed milk and a pomelo peel extract; the hydrolysis rate of the alkaline protease hydrolyzed milk is 9-11%, and the water-soluble dietary fiber content of the shaddock peel extract is 75-80%; the mass ratio of the alkaline protease hydrolyzed milk to the shaddock peel extract is (10-15): (1-3). The content of active ingredients in the fermented product prepared by the method is high, and after the fermented product is prepared into the postbiotics to be taken, the immune function of an organism can be recovered, immune organ damage is reduced, inflammation is relieved, and intestinal flora is regulated and controlled.

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

The invention discloses hansenula polymorpha with low ethanol yield and high aroma yield and application of hansenula polymorpha, and belongs to the technical field of microorganisms. According to the invention, a strain of high-aroma-yield saccharomycetes, which is hanseniaspora uvarium, is separated from fruits, and the preservation number of the saccharomycetes is CCTCC (China Center for Type Culture Collection) NO: M 20242562. The quality of the low-alcohol yellow peach beverage fermented by the high-aroma-yield strain provided by the invention is improved, and the alcoholic strength after fermentation is well reduced and is only 0.4% vol. Through flavor substance detection before and after fermentation, flavor substances generated by the strain are rich in variety, for example, 90.73 mu g / kg of phenethyl alcohol is newly generated. Sensory evaluation shows that the low-alcohol yellow peach beverage fermented by the strain is outstanding in flower fragrance and fruit fragrance, the richness and the balance degree are improved, it is proved that the overall flavor characteristics of the low-alcohol beverage can be remarkably improved, and more pleasant sensory experience is brought to consumers.

The invention discloses a preparation method and application of a mulberry leaf extract with high stability and high activity in a protein food system, and belongs to the field of food processing and nutrition and health. The mulberry leaf extract is prepared by taking mulberry leaves as a raw material through steam explosion and ball milling pretreatment, compound enzyme directional enzymolysis, ultrasonic-assisted extraction, protein-induced sedimentation combined with ultrafiltration membrane selective impurity removal, compound stabilization treatment and drying. The obtained extract is rich in 1-deoxynojirimycin (DNJ) and mulberry leaf polysaccharide, high-polymerization-degree polyphenol is remarkably removed, and high clarity and heat stability are achieved. The DNJ retention rate gt is obtained after the milk is stored at 37 DEG C for 7 days when the milk protein is applied to a milk system; and therefore, the product prepared by the method is obviously superior to the product prepared by the prior art. The extract is pure in flavor and high in biological activity, and can be widely applied to the field of healthy foods such as dairy products and protein beverages.

The invention relates to a method of preparing a lactose-reduced milk product by e.g. ultrafiltration which method involves recovery of at least some of the mineral from the ultrafiltration permeate by electrodialysis.

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 preparation method of high-stability beta-glucan yoghourt. Mixing the sterilized fresh milk with a composite strain consisting of lactobacillus delbrueckii subsp. Bulgaricus, streptococcus salivarius subsp. Thermophilus, bifidobacterium animalis subsp. Lactis, plant lactobacillus, bifidobacterium breve, lactobacillus paracasei, lactobacillus helveticus, lactobacillus rhamnosus and bifidobacterium longum subsp. Longum, and fermenting; and adding beta-glucan into the fermented yoghourt to obtain the high-stability beta-glucan yoghourt. Before beta-glucan is added, the compound bacterial strain is added into the milk, protein in the milk can be gathered under the action of the compound bacterial strain to form a three-dimensional curd network, so that the flowability of a system is reduced, then glucan is added, and the glucan can be uniformly dispersed in curd gaps, so that the glucan is prevented from being excessively combined with the protein in the milk; the stability of a yoghourt system is improved.

The invention discloses fruity sauce containing probiotic blasting beads and a preparation method of the fruity sauce, and relates to the technical field of jam processing. The strawberry ice cream comprises the following raw materials in parts by mass: 25 to 30 parts of diced strawberries, 15 to 18 parts of nata de coco, 28 to 33.6 parts of white granulated sugar, 9 to 10.8 parts of deionized water, 0.1 to 0.3 part of citric acid, 0.1 to 0.12 part of konjaku flour, 0.2 to 0.24 part of calcium lactate, 0.1 to 0.12 part of sodium carboxymethyl cellulose, 2.5 to 0.3 part of modified starch and 20 to 24 parts of probiotic blasting beads. Due to the addition of the probiotic blasting beads, the intestinal flora regulating and immunity enhancing capabilities of the fruity sauce are effectively improved; due to the introduction of the modified starch, the blast bead breakage-proof capability and the storage stability of the fruity sauce are improved. Therefore, the method has a wider application prospect.

The invention provides a polypeptide, and the sequence of the polypeptide is AEDVGDVAFVKNDT. The polypeptide provided by the invention can inhibit the human respiratory syncytial virus surface protein F so as to inhibit the fusion of the human respiratory syncytial virus surface protein F and a host cell membrane. The invention also provides the sheep colostrum. The sheep colostrum comprises the polypeptide with the antiviral function, so that the sheep colostrum is helpful for old people with relatively weak resistance to resist infection of human respiratory syncytial viruses and promotes repair of respiratory mucosa. The invention also provides a preparation method of the sheep colostrum. The preparation method is simple and can be used for industrial production. The invention also provides a preparation method of the polypeptide.

The present invention relates to a microbial combination and a fermented milk and the use thereof, in particular to a multi-strain microbial combination, a fermented milk prepared from the microbial combination and the use of the microbial combination in the fermentation of a camel milk. The microbial composition contains at least two of lactic acid bacteria and yeasts derived from traditional fermented milk products in Xinjiang, including Leuconostoc pseudomesenteroides, Lactobacillus rhamnosus, Debaryomyces hansenii and Kluyveromyces marxianus. The microbial composition ensures that industrially fermented camel milk products have the flavor and nutritional functions of naturally fermented sour camel milk, but with higher quality, better safety and significantly prolonged shelf life. The microbial composition has relatively high acidification efficiency, proteolysis capacity and lactose decomposition capability, can improve the unpleasant flavor of camel milk products industrially fermented by using conventional strains, and has wide application prospects in industrial production.

The invention belongs to the field of food, and particularly relates to a nutritional composition containing breast milk oligosaccharide and probiotics for improving depression and application of the nutritional composition. The invention provides application of a nutritional composition in preparation of food beneficial to improving constipation and anxiety state and / or depression state caused by constipation. Wherein the nutritional composition comprises the following components (i) and (ii): (i) a neutral fucosylated breast milk oligosaccharide, and (ii) a bifidobacterium probiotic; the neutral fucosylated breast milk oligosaccharide at least comprises 2 '-fucosylated lactose, and the bifidobacterium probiotics at least comprise bifidobacterium longum subsp. Longum. According to the present invention, the substance combination of the neutral fucosylated breast milk oligosaccharide and the bifidobacterium probiotic can improve the abnormal brain-intestine interaction, such that the constipation can be easily improved, and the anxiety and depression state caused by the constipation can be easily improved;

The invention provides a milk powder composition containing breast milk oligosaccharide and easy to digest and absorb. The milk powder composition comprises the breast milk oligosaccharide, OPN, galactooligosaccharide, lactoferrin, alpha-whey protein, multivitamins, lactose, vegetable oil and compound minerals, wherein the weight ratio of the lactoferrin to the OPN to the breast milk oligosaccharide to the galactooligosaccharide is 1: (2-4): (2-50): (4-100). The composition can effectively recover and improve the intestinal barrier function caused by inflammatory factors, can be well absorbed by infants with poor digestion and absorption functions, reduces diarrhea and promotes skeletal development.

The invention discloses high-activity plant lactobacillus freeze-dried powder and a preparation method and application thereof.According to the method, viable bacteria of plant lactobacillus fermentation liquor are increased to 1.66 * 10 < 10 >-1.82 * 10 < 10 > CFU / mL through a high-density fermentation and one-time material supplementing technology, the technology is low in production cost and easy to operate, and the problem that the viable bacteria number of the plant lactobacillus fermentation liquor is low is effectively solved. The freeze-drying protective agent is optimized by adding the plant peptide, the animal peptide and the polyphenol into the basic protective agent, the viable count of the plant lactobacillus freeze-dried powder can be increased to 1.25 * 10 < 12 >-2.55 * 10 < 12 > CFU / g, and the key problem of preparation of high-activity probiotic powder is effectively solved. At the same time, the addition of the active substances enriches the nutrition and efficacy of the freeze-dried powder, and provides a certain experimental basis for the development and application of plant lactobacillus functional food.

The invention belongs to the technical field of preparation of food additives, and particularly relates to a method for extracting sa-hao seed gum and oligosaccharide thereof by using a compound enzyme method. According to the method provided by the invention, complete artemisia desertorum seeds are taken as a raw material, enzymolysis is carried out by using a compound system consisting of xylanase, cellulase and pectinase, and after enzyme deactivation and alcohol precipitation, the artemisia desertorum gum or the artemisia desertorum gum oligosaccharide can be obtained. Compared with a traditional water extraction method and an acid-base extraction method, the extraction yield is remarkably increased through the enzymolysis synergistic effect, the process is green and safe, no chemical residue exists, the molecular weight of the product is controllable, and high purity and functional activity are both achieved. The method is easy and convenient to operate, low in cost and suitable for large-scale production, and has wide application prospects in the fields of food, medicine and functional oligosaccharide development.

The invention discloses high-absorption type egg white peptide sports protein powder rich in branched chain amino acid and a preparation method thereof, and relates to the field of foods for special diets. The preparation method of the sports protein powder comprises the following step of mixing the egg white peptide containing the DKVVDVD sequence, the whey protein powder, the skim milk powder, the strawberry essence, the sucralose, the composite mineral substances and the composite vitamins step by step according to a specific sequence. Compared with commercially available products, the product disclosed by the invention has no significant difference in sensory evaluation, but the content of branched chain amino acid is increased by 64.42%, and the particle size and the PDI value are respectively reduced by 28.20% and 17.62%, so that the product has higher absorption efficiency. The product is simple and convenient in preparation process, is nutritional and delicious, can meet the nutritional requirements of sports crowds, remarkably improves the nutrient utilization degree, and achieves the functional goals of promoting muscle growth and relieving sports fatigue.

The invention discloses a lactobacillus buchneri complex microbial inoculant and application thereof, and belongs to the technical field of microorganisms. In order to solve the problem of poor direct degradation effect of lactic acid bacteria on uric acid in the prior art, the invention provides a complex microbial inoculant containing lactobacillus buchneri NEFU-1 and NEFU-2, and the complex microbial inoculant has the functions of degrading uric acid, relieving hyperuricemia, degrading inosine and / or guanosine, improving intestinal flora composition and reducing inflammatory factors; the lactobacillus plantarum has important significance on preventing, improving and treating gout and hyperuricemia diseases, has high application value and can be applied to preparation of fermented yoghurt.

The invention belongs to the field of microorganisms, and provides lactobacillus paracasei Jlus660321 with a function of assisting in reducing blood fat and cholesterol and application of the lactobacillus paracasei Jlus660321, and the preservation number of the lactobacillus paracasei Jlus660321 is CGMCC No. 33962. The lactobacillus paracasei Jlus 660321 has the functions of assisting in lowering blood fat and lowering cholesterol, shows excellent cholesterol lowering performance in a cholesterol degradation experiment, and can degrade 61.60% of cholesterol in the experiment. A hemolysis experiment result is gamma-hemolysis, namely, hemolysis is avoided, and toxic and side effects are small. Rat in-vivo experiments show that the lactobacillus paracasei Jlus 660321 can effectively slow down the increase of body weight, liver weight, liver index, low-density lipoprotein content and triglyceride content caused by high-fat diet, and further show that the lactobacillus paracasei Jlus 660321 has the function of assisting in reducing blood fat and cholesterol; the compound can be used for preparing medicines, nourishment or health care products for assisting in reducing blood fat and / or reducing cholesterol.

The invention provides zero-fat low-sugar yoghourt and a preparation method thereof, the zero-fat low-sugar yoghourt comprises the following raw materials: skimmed milk, a fermentation inoculant, a sweetening agent and a protein product, the fat content of the skimmed milk is less than or equal to 0.3 g / 100mL, the protein content of the skimmed milk is greater than or equal to 6.0 g / 100mL, and the lactose content of the skimmed milk is less than or equal to 4.0 g / 100mL; the fermentation inoculant is composed of pichia kudriavzevii, lactobacillus helveticus and streptococcus thermophilus, and the ratio of the three strains is 2: 1: 5. According to the zero-fat low-sugar yoghourt disclosed by the invention, through selection of specific strains, good stability can be realized under the condition that a thickening agent and a stabilizing agent are not added, the product can be endowed with better oxidation resistance, human body metabolism improving efficacy and immunity regulating efficacy, and a green, clean and healthy yoghourt product is really obtained.

The invention discloses a caffeine-free tea-flavored concentrated solution, and relates to the field of food processing. The caffeine-free tea-flavored concentrated solution comprises an aroma extracting solution A and a taste concentrated solution B. The aroma extracting solution A and the taste concentrated solution B are compounded, blended and refined to prepare the caffeine-free tea-flavored concentrated solution. The aroma extracting solution A is prepared through the steps of raw material treatment, low-temperature vacuum steam extraction and condensation collection, and the taste concentrated solution B is prepared through the steps of Roebos tea pretreatment, water extraction concentration and enzymolysis synergy. According to the caffeine-free tea flavor concentrated solution, through the synergistic effect of supercritical carbon dioxide fragrance removal and natural caffeine-free Roibos tea, the caffeine content of a final product is lower than the detection limit and is far lower than the residue level of a traditional method. The low-temperature vacuum steam extraction avoids degradation of heat-sensitive aroma components, and the condensation collection technology is combined, so that the retention rate of volatile aroma components is high and is obviously superior to that of a supercritical carbon dioxide method.

The present application relates to the technical field of microbial fermentation, and particularly relates to a universal fermentation device, a yogurt production system and a method for producing a yogurt with reduced uric acid. The universal fermentation device comprises a fermentation tank, a sampling tube, a test tube, a sliding member, a pressure detection module and a processor. The pressure detection module is installed on the test tube. The sliding member is slidingly fitted on the test tube, and the sliding member is connected with a first driving rod. The sliding member is provided with a clearance opening, and the clearance opening is matched with a plugging block. The plugging block is connected with a test rod and a second driving rod. One end of the sampling tube is communicated with the fermentation tank, and the other end is communicated with the test tube. The processor is used for determining the density of the fermentation sample and the viscosity of the fermentation sample. The universal fermentation device can realize continuous monitoring of the fermentation system during the fermentation process, effectively avoids sample confusion, improves the timeliness of analysis, ensures that the conditions reflected by the sample are highly consistent with the original fermentation system, and is suitable for various fermentation scenes.

This invention discloses a strain of *Lactobacillus plantarum* Grx402 with the ability to promote intestinal absorption of short-chain fatty acids. *Lactobacillus plantarum* Grx402 was isolated from the intestines of long-lived individuals in Bama, Guangxi (CGMCC No. 28585). Using a Caco-2 cell model to construct an intestinal absorption model of short-chain fatty acids (SCFAs), it was found that *Lactobacillus plantarum* Grx402 can promote the absorption and transport of acetic acid, propionic acid, and butyric acid by intestinal epithelial cells, exhibiting excellent ability to promote intestinal absorption of short-chain fatty acids. It can be used to prepare dairy products or beverages that promote the intestinal absorption of short-chain fatty acids.

The invention relates to the technical field of microorganisms, in particular to a marine-derived Weizmannia coagulans strain W-1 as well as a preparation and application thereof, the Weizmannia coagulans strain W-1 has acid resistance and can keep activity in gastric juice with the pH value of 2.5, and the preparation of the Weizmannia coagulans strain W-1 synergistically improves intestinal health through triple mechanisms of bacteriostasis, barrier repair and brain intestinal axis regulation and control, so that the intestinal health is improved. And the viable bacterium rate is 65.2% after being stored at normal temperature for 3 months, and excellent stability is shown.

An antihypertensive peptide probiotic goat milk powder and a preparation method thereof are provided. Goat milk is used as a raw material, the goat milk is sterilized and then cooled, and the screened probiotic bacteria for fermenting goat milk to produce antihypertensive peptides, namely Lacticaseibacillus rhamnosus KD5 (which is preserved in CCTCC on Sep. 7, 2023, with a preservation number of CCTCC NO: M20231641), is added and stirred evenly, and then fermented at a constant temperature. After the fermentation is completed, probiotic fermented goat milk containing antihypertensive peptides is obtained. After mixing the probiotic fermented goat milk evenly with or without nutritional fortifiers for middle-aged and elderly people, it is subjected to vacuum low-temperature spray-drying to obtain antihypertensive peptide probiotic goat milk powder, which has a high ACE inhibition rate and can be used to assist consumers in lowering blood pressure.