1222results about "Milk substitutes" patented technology

The invention relates to the technical field of food processing, in particular to oat fermented milk and a preparation method thereof, and the preparation method comprises the following steps: respectively preparing bacterial suspensions of TZ3-1-2, TG8-1-9 and QF-1-1; adding the TZ3-1-2 bacterial suspension and the TG8-1-9 bacterial suspension into the oat juice, and carrying out lactic acid bacteria fermentation to obtain a lactic acid bacteria fermentation product; adding the QF-1-1 bacterial suspension into the lactic acid bacteria fermentation product for yeast fermentation to obtain a yeast fermentation product; and carrying out after-ripening catalysis on the yeast fermentation product to obtain the oat fermented milk. The lactic acid bacteria TZ3-1-2 are pediococcus pentosaceus, and the preservation number of the lactic acid bacteria TZ3-1-2 is CGMCC (China General Microbiological Culture Collection Center) No.32259; the lactic acid bacteria TG8-1-9 are lactobacillus plantarum, and the preservation number of the lactic acid bacteria TG8-1-9 is CGMCC (China General Microbiological Culture Collection Center) No.32258. The lactic acid bacteria TG8-1-9 are lactobacillus plantarum. According to the method, mixed fermentation and two-stage sequential fermentation technologies are utilized, the fermentation time is shortened, meanwhile, the defects of single fermentation are effectively overcome, and finally the oat fermented milk which is excellent in taste and good in tissue state in all aspects is obtained.

This invention discloses a milk protein containing composition comprising: at least one milk protein; at least a first protein; at least a second protein; and at least a linker comprising an amino acid sequence coded by nucleotide sequence which is at least 80% similar to sequences selected from the group consisting of SEQ ID NO: 14, SEQ ID NO: 15, SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO: 18, SEQ ID NO: 19, SEQ ID NO: 20, and SEQ ID NO: 21

The invention relates to oleogel compositions and dairy food products and dairy analogue food products comprising the oleogel compositions. In particular, the invention relates to the use of oleogel compositions to lower the saturated fat content of dairy and dairy analogue food products whilst also providing desirable organoleptic properties for the food products.

The invention provides an additive-free high-protein nut mixed plant-based beverage and a preparation method thereof.The additive-free high-protein nut mixed plant-based beverage is prepared from, by weight, 10-50 parts of beans, 0-100 parts of white granulated sugar and 70-210 parts of nuts, and the ratio of the beans to the nuts is 1: (3-5); the preparation method comprises the following steps: mixing beans, nuts and water, and grinding to obtain a ground material liquid; heating the ground material liquid, adding white granulated sugar, and stirring at a constant temperature to obtain a mixed material liquid; performing primary protein hydration on the mixed feed liquid to obtain primary protein hydration feed liquid, and filtering to obtain filtered feed liquid; performing secondary protein hydration on the filtered feed liquid to obtain secondary protein hydration feed liquid, and homogenizing twice to obtain homogenized feed liquid; and sterilizing the homogenized feed liquid to obtain the product. The product is free of additives, mellow in taste, stable in state and free of bad states such as layering and precipitation in the shelf life.

The invention relates to the technical field of microorganisms, in particular to a lactobacillus paracasei strain as well as a fermentation product and application thereof. The preservation number of the lactobacillus paracasei strain is CGMCC (China General Microbiological Culture Collection Center) No.27974. The Lactobacillus paracasei can inhibit the growth of Streptococcus mutans, reduce the formation of a dental plaque biofilm caused by Streptococcus mutans, reduce the content of a mature dental plaque biofilm, inhibit the level of water-insoluble exopolysaccharides generated by Streptococcus mutans, and reduce the expression quantity of cariogenic genes gtfB, gtfC, gtfD, ftf and LuxS of Streptococcus mutans, and can be used for fermentation production of fermented milk. And oat milk and other fermentation products.

The present disclosure relates to a liquid oat base or oat drink for coffee or tea whitening, comprising an oat derived material with 5-25% by weight dry substance, based on the weight of the liquid oat base or oat drink, characterized in having an oat protein deamidation degree of 15% or below, wherein the oat derived material comprises, by dry weight of the oat derived material, DP1 to DP2 sugars in an amount of 20-40%, and DP3 to DP8 oligosaccharides present in an amount of 15-45%.

The present disclosure relates to a Lactococcus lactis subsp. lactis CAB701 strain having both anti-obesity and immune-promoting activities, an anti-obesity or immune-enhancing food composition containing the same, and an anti-obesity or immune-enhancing vegan fermented milk containing the same. The CAB701 strain of the present disclosure has pancreatic lipase inhibitory activity and can be widely utilized for preventing, ameliorating or treating obesity and for enhancing immunity. Furthermore, it can be used as a starter for fermentation. In addition, since a vegan fermented milk prepared with the CAB701 strain of the present disclosure exhibits a significantly slower decrease in the viable Lactobacillus cell count during the storage period as compared to vegan fermented milks prepared with conventional strains, it can be seen that the CAB701 strain of the present disclosure is useful in the preparation of a vegan fermented milk.

Disclosed are processes for producing protein products, including protein concentrates from biomass material comprising Rubisco protein. Also disclosed are protein concentrates with advantageous functional properties, related protein products, and food products comprising protein concentrates.

The invention discloses a compound bacterial agent for reducing blood sugar and blood fat, application of the compound bacterial agent and a method for preparing a fermented coconut milk beverage from the compound bacterial agent, belongs to the technical field of microorganisms, and particularly relates to the compound bacterial agent for reducing blood sugar and blood fat, the compound bacterial agent comprises fermented lactobacillus mucus AL-8 and lactobacillus paracasei DX-5, and the compound bacterial agent is prepared from the fermented lactobacillus mucus AL-8, the lactobacillus paracasei DX-5, the lactobacillus paracasei DX-5, the lactobacillus paracasei DX-5 and the lactobacillus paracasei DX-5 and the lactobacillus paracasei DX-5 and the lactobacillus paracasei DX-5 and the lactobacillus paracasei DX-5 and the lactobacillus paracasei DX-5. The preservation number of the lactobacillus mucus AL-8 is CCTCC (China Center For Type Culture Collection) NO: M20252735; the preservation number of the lactobacillus paracasei DX-5 is CCTCC (China Center For Type Culture Collection) NO: M20252736. According to the invention, the fermented coconut milk beverage is prepared by utilizing the inhibition effect of a blood sugar and blood fat reducing compound bacterial agent consisting of fermented lactobacillus mucus AL-8 and casei paracasei DX-5 on alpha-amylase and pancreatic lipase.

The present disclosure relates to novel methods of assembling compositions comprising casein micelles; recombinant casein micelles, and their uses in the production of food products.

The present invention relates to the use of a protein deamidase for obtaining a seed-based dairy alternative beverage with improved stability.

The invention discloses purple perilla plant milk rich in strontium element and a preparation process thereof. The purple perilla plant milk is prepared from the following raw materials: shelled purple perilla seeds, shelled flaxseeds, peeled cyperus esculentus, sesame, soybeans, peas and strontium-rich water. The preparation method mainly comprises the following steps: raw material pretreatment, fine wet grinding, filtering and deslagging, high-pressure homogenization and refinement, ultrahigh-temperature instantaneous sterilization and sterile filling. The method ensures the fine taste, stability and safety of the product. The plant milk is rich in strontium element and high-quality plant protein, does not contain lactose and cholesterol, and has the advantages of bone health maintenance, low sensitivity and the like. The problems that casein allergy and lactose intolerance risks exist in traditional animal milk, and existing plant milk is low in protein content, unbalanced in nutrition, dependent on additives and single in function are solved.

The invention relates to the field of microbial fermented food, and discloses lactobacillus plantarum and application thereof, and fermented walnut yoghourt and a preparation method thereof. The preservation number of the lactobacillus plantarum provided by the invention is CCTCC (China Center For Type Culture Collection) NO: M 20242279. The lactobacillus plantarum with better performance is obtained from the nature, the lactobacillus plantarum is compounded with other yoghourt fermentation probiotics for fermentation to prepare the walnut yoghourt, and compared with a contrast fermented product of a single strain and a compound microorganism strain, the alpha-glucosidase inhibition rate is remarkably improved, and the walnut yoghourt has the advantages that the alpha-glucosidase inhibition rate is remarkably increased; excellent activity of improving blood sugar is shown. The invention not only provides an effective, time-saving and energy-saving preparation process method of the walnut yoghurt, but also provides a wide foundation for further application of walnuts.

The present invention relates to the use of a protein deamidase and a transglutaminase for obtaining a plant-based fermented dairy alternative food product with improved organoleptic and techno-functional properties.

The invention discloses infant formula milk powder rich in breast milk oligosaccharide and having an anti-inflammatory effect and a preparation method of the infant formula milk powder rich in breast milk oligosaccharide, the infant formula milk powder rich in breast milk oligosaccharide and having the anti-inflammatory effect comprises LNB and LNT II, the content of the LNB is 2.5 g / 130g of milk powder, the content of the LNT II is 2.5 g / 130g of milk powder, or the infant formula milk powder rich in breast milk oligosaccharide and having the anti-inflammatory effect comprises the LNT II, the content of the LNT II is 5g / 130g of milk powder. The anti-inflammatory effect is relatively good, and the intestinal flora and the intestinal barrier can be regulated.

The invention belongs to the technical field of microbial engineering, discloses a composition for promoting infant brain development and application thereof, and provides a composition containing lactobacillus paracasei N1115, breast milk oligosaccharide and whey protein powder, the composition can promote infant brain and nerve development, all the components have a synergistic effect, and the effect of promoting infant brain and nerve development is achieved. The conversion from latent TGF-beta in the whey protein powder to activated TGF-beta is activated, so that the aims of promoting neurodevelopment, improving memory and promoting brain development of infants are fulfilled. The preparation method is suitable for preparing milk powder, cheese, yoghourt, plant-based yoghourt and derivative products or other foods for promoting brain development of infants.

The invention belongs to the technical field of food biotechnology and functional food processing, and particularly relates to high-protein and high-alpha-linolenic acid walnut composite milk and a green preparation method thereof. The high-protein and high-alpha-linolenic-acid walnut composite milk is obtained by taking microwave-detoxified and non-degummed flaxseeds and microwave-cooked and non-peeled walnuts as raw materials, optimizing the conditions such as the addition amount of the flaxseeds, the material-liquid ratio, the soaking time and the grinding time and combining an ultrasonic coupling enzymolysis technology. The preparation method is green and environment-friendly, the product stability can be maintained without an exogenous additive, and the prepared walnut composite common plant milk is safe, nutritional, delicious, purely natural and suitable for popularization and application.

The present invention relates to dairy-alternative plant-based food products. The invention also provides a method for obtaining the dairy-alternative plant-based food products, and beverages or yoghurts based thereon.

The present disclosure generally relates to the use of plant fibers or starch for enhancing the taste or texture of fermented dairy products and dairy analogue products. In some embodiments, the dairy product analog product is a vegetarian yogurt product formed by fermentation of plant milk (e.g., soymilk, almond milk, hazelnut milk, sesame milk, pistachio milk, potato milk, banana milk, flaxseed milk, macadamia nut milk, cashew milk, oat milk, hemp plant milk, coconut milk, and pea source milk). In some embodiments, the plant fibers include pectin, inulin, fruit fibers (e.g., apple or citrus fibers), starch, oat fibers, pea fibers, alginate fibers, and any combination thereof. In some embodiments, the enhancement of taste or texture includes reduction of green plant taste, reduction of sourness, increase of sweetness, reduction of bitter taste, reduction of astringent taste, increase of compactness, reduction of granular sensation, increase of consistency, increase of mouth feel, or any combination thereof. In certain related forms, the present disclosure provides edible compositions comprising fermented plant milk and plant fibers or starch.

The invention provides a method for preparing a protease beverage by fermenting cyperus esculentus powder and a product thereof. Comprising the steps of directional pretreatment, fermentation medium preparation, segmented fermentation and optional blending, specifically, directional pretreatment adopts low-temperature extrusion at the temperature of 60-70 DEG C and ultrasonic treatment at the power of 200-300 W for cooperative treatment, and the fiber structure and antinutritional factors of soybean meal are effectively broken; in the fermentation stage, lactobacillus plantarum, saccharomyces cerevisiae and bacillus coagulans composite flora are inoculated, anaerobic fermentation is performed at the temperature of 35-37 DEG C, the pH value of the system is reduced to 4.0-4.5, and then L-cysteine hydrochloride-vitamin B synergist is added for secondary fermentation in a micro-aerobic environment at the temperature of 38-40 DEG C. The fermentation process provided by the invention is simple, the treatment is convenient, the used equipment is conventional equipment in the food industry, and the method is suitable for large-scale industrial production. Meanwhile, in the prepared fermentation liquor, the protease activity is larger than or equal to 320 U / mL, the total number of viable bacteria is larger than or equal to 1.2 * 10 CFU / mL, the optimum pH of the protease is 3.8-4.8, the optimum temperature is 37-39 DEG C, the protease is highly matched with the human gastrointestinal tract environment, and the method has wide industrialization prospects.

The invention discloses a solid dispersion of beta-1, 3 / alpha-1, 3-glucan as well as a preparation method and application thereof, and belongs to the technical field of biology. The solid dispersion of beta-1, 3 / alpha-1, 3-glucan provided by the invention comprises beta-1, 3 / alpha-1, 3-glucan and phosphate, wherein the beta-1, 3 / alpha-1, 3-glucan and the phosphate are compounded to form the solid dispersion; the mass ratio of the beta-1, 3 / alpha-1, 3-glucan to the phosphate is 3: (2-5); the solid dispersion of beta-1, 3 / alpha-1, 3-glucan has lower viscosity and higher solubility in application, and the stability of a beverage can be effectively improved; and the preparation method is simple and easy to implement and suitable for industrial mass production, and the obtained solid dispersion does not contain a surfactant, is safer and has smaller irritation.

Provided are a Lactobacillus paracasei FMBL L23249 FJX and the use thereof. The Lactobacillus paracasei FMBL L23249 FJX is deposited in the China Center for Type Culture Collection on June 26, 2023, with a deposit number of CCTCC NO: M 20231097. The Lactobacillus paracasei FMBL L23249 FJX can be rapidly proliferated by means of efficiently utilizing a Cicer arietinum L. extract, and can be used for preparing Cicer arietinum L. yogurt. The Lactobacillus paracasei FMBL L23249 FJX can also adsorb heavy metals. Further provided is the use of the Lactobacillus paracasei FMBL L23249 FJX in the preparation of a drug, food, health care product or cosmetic for preventing and treating heavy metal poisoning. The Lactobacillus paracasei FMBL L23249 FJX has high adsorbability for the heavy metals lead and cadmium, with the adsorption rate for lead reaching 99.87%, and the adsorption rate for cadmium reaching 82.74%. The Lactobacillus paracasei FMBL L23249 FJX has good acid resistance, cholate resistance, drug resistance, self-aggregation and hydrophobicity, can inhibit pathogenic bacteria, has an antioxidant capacity, and has wide application prospects.

The present invention discloses a method for co-fermenting Lactobacillus brevis and Lactobacillus plantarum to produce plant-based fermented milk, belonging to the field of food biotechnology. Compared with single-strain fermentation, when the present invention uses Lactobacillus brevis D17 and Lactobacillus plantarum JNU-JLB9 for dual-strain co-inoculation, while ensuring the production amount of GABA, it reduces the heterofermentation characteristics of excessive acetic acid and ethanol production during the fermentation of a single Lactobacillus brevis strain. When D17 and JNU-JLB9 are inoculated in a ratio of 8:2 (total inoculation amount 1×10<supgt;9< / supgt; CFU / mL), 9.8 g / L of lactic acid and 437.9 mg / L of GABA can be produced after 12 h of fermentation. The co-fermentation of high-yield GABA heterofermentative lactic acid bacteria and homofermentative lactic acid bacteria has important application value in the field of plant-based fermentation.

An object of the present invention is to provide an oil-based food product that provides a favorable milky taste and body when a milk raw material in the oil-based food product such as chocolate is replaced with a plant raw material. The object is to provide an oil-based food product that provides a favorable flavor such as a milky taste and body, particularly when a food material derived from seeds of a plant of the Poaceae family among plant raw materials is used. An oil-based food product including a food material derived from the seeds of a plant of the Poaceae family, a proportion of a total of leucine and isoleucine in free amino acids included in nonfat solids being 23 mass% or more, and a proportion of a total of asparagine and aspartic acid in the free amino acids being 10 mass% or less.

Provided is a foamable oil-in-water-type emulsified oil or fat composition that has good flavor, good emulsion stability and good whipping properties without using a milk protein.　This foamable oil-in-water-type emulsified oil or fat composition contains 0.1-10 mass% of a plant-derived protein material, wherein the pH value of an aqueous phase is 7-10. The plant-derived protein material is preferably derived from peas. The foamable oil-in-water-type emulsified oil or fat composition preferably contains an ocean-derived potassium salt. In the foamable oil-in-water-type emulsified oil or fat composition, the content of a non-fat milk solid is preferably less than 3.0 mass%.

To provide a plant-based butter-like composition that exhibits a good melt-in-the-mouth behavior while having a butter-like shape retention property.SOLUTION: The plant-based butter-like composition is an emulsion comprising a plant milk and a plant oil / fat having a rising melting point of at least 20°C and satisfies the following conditions (a) and (b): (a) A=0.7 to 3, and (b) B=1.2 to 5, where A wt.% is the content of plant milk-derived protein and B is the weight ratio of the oil / fat fraction to the total of a nonfat solids fraction and a moisture fraction.SELECTED DRAWING: None

The invention relates to the technical field of functional food, and discloses a formula and a preparation technology of medicinal and edible walnut milk with a memory enhancing effect, and the formula comprises walnut kernels, medicinal and edible compound dry powder, purified water and a compound bacteria solution. The preparation process comprises the following steps: firstly, performing sequential enzymolysis on the medicinal and edible compound dry powder, which comprises two stages of cell wall disintegration and beta-glucosidase hydrolysis, so as to prepare a functional core pretreatment solution; secondly, when the walnut matrix is prepared, the homogenizing pressure is dynamically set and adjusted according to the real-time viscosity of the pretreatment liquid; and finally, mixing the two feed liquids, inoculating a compound bacteria liquid containing lactobacillus plantarum and bifidobacterium longum, and carrying out double-step temperature fermentation which comprises two stages which are sequentially carried out at different temperatures. Through organic combination of the processes, the dissolution level of functional components is effectively improved, and the physical stability and sensory flavor of the product are improved.

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total α-glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.

The invention relates to the technical field of microorganisms, in particular to a lactobacillus paracasei strain and application thereof. The preservation number of the lactobacillus paracasei strain is CGMCC (China General Microbiological Culture Collection Center) No.27975. The lactobacillus paracasei disclosed by the invention can tolerate an oral environment, inhibit proliferation of streptococcus mutans and remarkably inhibit adhesion of the streptococcus mutans on a hydroxyapatite tooth model; the level of producing water-insoluble exopolysaccharides by streptococcus mutans is reduced, the formation of a dental plaque biofilm caused by streptococcus mutans is effectively reduced, the content of a mature dental plaque biofilm is reduced, and the biofilm is not easy to form; the expression quantity of cariogenic genes gtfB, gtfC, gtfD, ftf and LuxS of streptococcus mutans can be obviously reduced.