880results about "Milk substitutes" patented technology

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 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 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 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.

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.

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 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.

The purpose of the present invention is to provide a production method for producing a plant-based milk fermentation product by making a protease or a cellulase act on a plant-based milk, whereby it is possible to produce a plant-based milk fermentation product having a reduced bitter taste without the need to perform an enzyme deactivation process. The method for producing a plant-based milk fermentation product comprises carrying out a first step for mixing a plant-based milk with a lactic acid bacterium to produce a mixed solution and a second step for fermenting the mixed solution in this order, and is characterized in that a step for adding a protease originated from the genus Paenibacillus or a protease originated from the genus Trichoderma to the plant-based milk or the mixed solution (a protease addition step) or a step for adding a cellulase originated from the genus Trichoderma to the plant-based milk or the mixed solution (a cellulase addition step) is carried out prior to the completion of the second step.

This invention relates to the field of microbial technology, specifically to a strain of *Lactobacillus rhamnosus* and its uses. The preservation number of the *Lactobacillus rhamnosus* strain is CGMCC No. 25682. The *Lactobacillus rhamnosus* strain of this invention exhibits excellent free radical scavenging, oxidative stress response, antioxidant, and anti-aging capabilities. It can increase the levels of superoxide dismutase, glutathione peroxidase, and glutathione, decrease malondialdehyde levels, and improve the scavenging rate of hydroxyl radicals and DPPH radicals. It can produce DPP-4 and α-glucosidase inhibitors and stimulate NCI-H716 cells to produce GLP-1, demonstrating potential for blood glucose regulation. The *Lactobacillus rhamnosus* strain of this invention can also be used to ferment and produce fermented dairy products, fermented oat products, and other fermentation products.

The present invention relates to a method to increase the physical stability of a β-lactoglobulin and to a β-lactoglobulin with increased physical stability. The present invention further relates to the use of an extraneous β-lactoglobulin to enhance the physical stability of a composition comprising a protein and the extraneous β-lactoglobulin.

The invention relates to a leaf protein, an extraction method and application. The leaf protein extraction method comprises the following steps: pulping plant leaves to obtain a first slurry, and centrifuging to obtain a first precipitate and a first supernatant; adding water into the first precipitate, adjusting the pH value to be greater than or equal to 7, and carrying out heating treatment to obtain a first precipitate dispersion liquid; adding an organic solvent into the first precipitate dispersion liquid, and centrifuging to obtain a second precipitate and a second supernatant; respectively recovering the residual organic solvent in the second precipitate and the second supernatant to obtain a third precipitate and a third supernatant; and refining the third supernate to obtain the leaf protein. The invention also provides the leaf protein extracted by the extraction method. The invention also provides an application of the leaf protein in preparation of a product for reducing blood sugar and / or a product for improving an insulin secretion function and / or a product for improving food bulkiness. The method solves the problem that the purity, the yield and the functionality cannot be considered at the same time by the existing leaf protein extraction method.

Food products are provided in which microbial protein sources, such as single cell protein or protein hydrolysis products, are incorporated. Artificial meat products are provided that include microbial protein in place of animal protein.

The invention relates to the field of functional foods, and discloses a formula and a preparation process of medicinal and edible walnut milk with a sleep improving effect, and the composition comprises a formula A and a formula B which are physically separated from each other. The formula A is used as a substrate, contains walnut powder, a dairy product, pH sensitive food colloid and a pH regulator, and is prepared into porous particles with relatively large particle sizes through a fluidized bed granulation process; the formula B is used as a functional component, contains gamma-aminobutyric acid, theanine and various medicinal and edible plant extracts, and is prepared into fine powder through a low-temperature spray drying process. During brewing, pH change generated after the two formulas are mixed can trigger colloid thickening, and homogeneous and stable suspension liquid is formed; and due to the structural difference between the particles and the micro powder, ordered graded dissolution is realized, and the reconstituability is improved. The product disclosed by the invention has the beneficial effects of stable functional components, good brewing dispersity and high physical stability of brewed liquid.

The present invention relates to a method a method (200) for producing plant milk (PM1). The method comprises providing (210) plant material (RM), mixing (220) the plant material (RM) with water (W) and a first enzyme (E1) to form a first mixture where the first enzyme (E1) hydrolyzes starch originating from the plant material (RM) by breaking up the starch into dextrins, separating (240) fibers originating from the plant material (RM) from the first mixture to obtain a fiber fraction (F) and a plant milk base (MB) that comprises dextrins, mixing (260) the plant milk base (MB) and a second enzyme (E2) to form a second mixture where the second enzyme (E2) hydrolyzes the dextrins in the plant milk base (MB) by breaking up the dextrins into sugars, and heating (280) the second mixture to reduce microorganisms in the second mixture, such that the second mixture thereby forms the plant milk (PM1).

The present invention relates to the use of a protein deamidase for obtaining a plant-based ready-to-drink coffee or tea beverage with improved stability, in particular improved storage stability.

To provide a plant milk that exhibits natural sweetness and a rich taste.SOLUTION: A plant milk containing a saccharified grain liquid prepared using grain flour including husks. The grain in the grain flour including husks is preferably oats. The plant milk preferably further contains a marine-derived potassium salt. The plant milk preferably further contains an edible oil or fat. The content of the husks in the grain flour including husks is preferably 2 mass% or more and 90 mass% or less.SELECTED DRAWING: None

The invention discloses a female-breeding primary pulp composition based on a seed circulation method and a preparation method and application thereof, and relates to the technical field of functional foods.The female-breeding primary pulp composition is prepared from, by weight, 15%-25% of organic flaxseeds, 15%-25% of organic black beans, 10%-20% of figs, 10%-20% of soybeans, 5%-15% of the root of kudzu vine, 5%-15% of pumpkin seeds and 2%-8% of lycium ruthenicum. The invention also provides a preparation method of the female-nourishing protoplasm composition and application of the female-nourishing protoplasm composition in functional food for regulating the balance of female estrogen and progestational hormone. According to the female-nourishing puree composition based on the seed circulation method, various medicinal and edible raw materials are selected and scientifically compounded, a special processing technology is adopted for wall breaking and effect releasing, and the ready-to-drink puree which can be drunk fixedly every day so as to realize synchronous balance adjustment of estrogen and progesterone is prepared; the pain points of high cycle dependence, low absorption rate and inconvenience in use of the traditional method are fundamentally solved.

Provided are a solid food having enhanced stickiness and easily manageable strength and a solid milk. This solid food, which is a solid form food obtained by compression-molding a food powder, has a breaking stress of 0.067 N / mm2 or more and a peeling shear stress on a flat surface of more than 0.015 N / mm2.

The utility model relates to a fermentation tank for pure plant-based walnut fermented milk. The fermentation tank for the pure plant-based walnut fermented milk comprises a double-layer tank body, wherein a cleaning mechanism and a stirring mechanism are arranged in the double-layer tank body; the feeding hole is formed in one side of the top of the double-layer tank body; wherein a liquid outlet is formed in the bottom of the double-layer tank body, a filter screen is clamped above the liquid outlet, a discharging opening is formed in one side of the filter screen, and emulsion and grease are separated through the filtering effect of the filter screen. The filter screen is clamped above the liquid outlet, and emulsion and grease are separated through the filtering effect of the filter screen, so that the liquid outlet is prevented from being blocked by the grease, smooth circulation of the emulsion is guaranteed, and interruption of fermentation operation is avoided.

The invention relates to mashed taro soymilk processed by small molecule water and a preparation method thereof. The sugar-free sweet mashed taro soymilk is prepared from Lipu taro in Guangxi, cyperus esculentus produced in desert in Xinjiang and full-fat pure milk powder in Inner Mongolia as raw materials through the processes of grinding, high shearing, emulsifying, small molecule water adding, blending, concentration adjusting, filtering, sterilizing, filling and the like by using small molecule water to better decompose nutritional ingredients of the taro and the cyperus esculentus. The mashed taro soymilk produced by using small molecule water is rich in plant proteins, plant fat, carbohydrates, amino acids and other substances, has unique flavor, not only has the fragrance of taro, but also has the plant sweet taste of cyperus esculentus, is pure in taste and rich in nutritional ingredients, is not added with any saccharides, preservatives and chemical stabilizers, and is free of any side effects after high-temperature sterilization. The shelf life is long.

This invention provides a lactic acid fermentation composition with good flavor using soybean-derived protein, and a method for producing the same. [Solution] A lactic acid bacteria fermentation composition comprising (A) a fermented product of lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, and (B) a starch hydrolysate, wherein the mass ratio of the milk-derived protein to the soy-derived protein (milk-derived protein / soy-derived protein) is 0.10 to 0.90, and the acidity of a solution prepared by adjusting the lactic acid bacteria fermentation composition to have a solid content concentration of 40% by mass is 1.0% by mass or more.

Provided herein is the use of an endopeptidase having a specificity for cleaving after Arg and / or Lys and a protein deamidase for obtaining a dairy alternative food product with improved foaming properties.

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

Embodiments of the present disclosure relate to food-processing apparatuses and methods of use thereof, particularly apparatuses for producing plant-based milk from plant-based products. In an exemplary embodiment, a centrifugal homogenization apparatus comprises a power base comprising a motor drive system, a control interface, and a processing device operatively coupled to the motor drive system and the control interface. In at least one embodiment, the apparatus further comprises a vessel coupled to the power base for receiving a plant-based product, the vessel comprising a lid, a filter basket, a blade cage assembly, and a nozzle assembly adapted for evacuation of liquid from the vessel.