1698results 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.

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.

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 present invention is directed toward a method for producing a plant-based food ingredient, comprising treating a slurry of plant material with an alpha amylase, a xylanase, and optionally at least one additional enzyme. The invention further includes the plant-based food ingredient produced by this method. The plant-based food ingredients produced by this method may be used to produce dairy alternative food products.

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 discloses a cyperus esculentus plant milk preparation method based on optimized enzymolysis and micronization treatment, and relates to the technical field of plant milk drinks. The cyperus esculentus plant milk is prepared from the following raw materials: cyperus esculentus, oat, drinking water, sodium bicarbonate, cellulase, alpha-amylase and edible salt (all of which are food-grade). According to the product, the cyperus esculentus cold-pressed soybean meal is used as a main raw material, the content of grease in the product can be reduced, comprehensive utilization of cyperus esculentus processing byproducts is achieved, the compound is oat, soluble dietary fibers in the oat are utilized, the viscosity of plant milk is improved, the storage stability is enhanced, meanwhile, the nutritional attribute is increased, and the product does not contain any food additive and is free of any side effects. Alpha-amylase and cellulase are preferably selected through tests to conduct enzymolysis on the plant milk (excluding lipase and protease), and high-pressure homogenization is preferably selected to conduct micronization treatment on the product (excluding colloid mill treatment), so that the product is good in stability, fine and smooth in taste and rich in nutritional ingredients, and comprehensive processing and utilization of the cyperus esculentus are achieved.

The invention discloses a high-stability oat milk beverage and a preparation method thereof, and belongs to the technical field of grain deep processing. The preparation method of the oat milk beverage comprises the following steps: cleaning and drying oat to obtain dry oat, adding water, grinding into thick liquid, and boiling and gelatinizing to obtain gelatinized liquid; adding alpha-amylase, debranching enzyme, saccharifying enzyme and neutral protease into the gelatinized liquid, stirring, performing enzymolysis, performing enzyme deactivation, sieving, and collecting slurry; and finally homogenizing to obtain the oat milk. According to the preparation method disclosed by the invention, the stability of the oat milk is improved by optimizing process conditions and enzymes used for enzymolysis in the preparation of the oat milk, the preparation of the functional oat milk is realized by further adding functional components under the condition that the stability of the oat milk is not influenced, and the prepared oat milk can realize various effects of reducing blood sugar, resisting fatigue and the like.

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 discloses a preparation method of plant-based cyperus esculentus yoghourt, which comprises the following steps: taking cyperus esculentus as a raw material, and pretreating the cyperus esculentus to obtain cyperus esculentus milk; and sequentially adding non-animal source ingredients and a leavening agent into the cyperus esculentus milk, and fermenting to obtain the plant-based cyperus esculentus yoghourt. The invention provides a new direction of diversification of the plant-based yoghurt market and a new thought of the development direction of cyperus esculentus towards the deep processing industry in view of the phenomenon that the plant-based yoghurt is homogenized due to single raw material, and aiming at the problems of low utilization rate of cyperus esculentus, short industrial chain, low added value, low recognition degree and the like, the invention provides a new way of diversification of the plant-based yoghurt market and a new way of developing cyperus esculentus towards the deep processing industry. The process requirements and technical methods of the plant-based cyperus esculentus yogurt in the fermentation process are further perfected, so that the plant-based cyperus esculentus yogurt has better taste quality and edible value, meets the current market characteristics of pursuing unique flavor, high nutrition and environmental protection, and provides a theoretical basis for expanding the application of cyperus esculentus in the food industry.

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 provides an enzymolysis method of oat milk for promoting proliferation of lactobacillus plantarum and bifidobacterium. According to the invention, through the synergistic effect of in-situ enzymolysis of oat endogenous protease and glucanase and enzymolysis of free enzyme, on the basis, through enzymolysis of proper protease, the obtained oat milk contains oat polypeptide and oat beta-glucan with proper molecular weights, and has remarkable activity of promoting proliferation of lactobacillus plantarum and bifidobacterium.

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 technical field of walnut kernel treatment, in particular to a preparation method and application of deastringency walnut kernels. The preparation method of the deastringency walnut kernels provided by the invention comprises the following steps: soaking initial walnut kernels in alkali liquor, taking out the soaked walnut kernels, standing, and then carrying out water vapor treatment, cleaning and drying to obtain the deastringency walnut kernels. According to the method provided by the invention, through the synergistic effect of alkali liquor soaking, standing and water vapor treatment, the fiber structure of the seed coats of the walnut kernels is fully destroyed, so that astringent substances of the seed coats of the walnut kernels are fully released, the astringent substances of the walnut kernels are effectively removed, the use amount of alkali liquor in the process is small, and the cost is low. According to the method for preparing the deastringency walnut kernels, the damage and loss of protein and fat in the walnut kernels are small, the period of the process is short, and in conclusion, the method for preparing the deastringency walnut kernels is short in period, accurate in deastringency and low in nutrient substance loss.

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 red rice milk fermented rice koji based on biological fermentation and a preparation method of the red rice milk fermented rice koji. The red rice milk fermented rice koji is prepared by inoculating a culture base material with a composite strain containing Hahndrikia coagulans YTQ15, and fermenting. The hatherdrikia coagulans YTQ15 is an excellent strain with strong amylase production capacity and high temperature tolerance, and can form a composite strain with rhizopus oryzae, saccharomyces cerevisiae and monascus purpureus, and the composite strain and the rhizopus oryzae, the saccharomyces cerevisiae and the monascus purpureus jointly ferment a culture base material composed of rice bran, lotus seed hulls and rice flour to prepare the rice koji. The prepared rice koji has good liquefying and saccharifying effects on brown rice and other raw materials, and the alcoholization level is low; the rice koji is stable in quality and convenient to use, a rice milk product prepared from the rice koji has bright natural monascus red color and has both rice fragrance and fermentation fragrance, and the ethanol content is 0.5% or below.

The present invention provides a process for producing an aerated chocolate or compound composition that contains a plant-based composition.

Dairy product analogues with improved sensory properties are disclosed. The dairy product analogues comprise plant proteins and vinegar. Processes for preparing such dairy product analogues are also disclosed.

The invention relates to a functionalized pea protein having a gelling power, according to a TEST A, of at least 300 Pa, preferably in the range of 500 to 2000 Pa, most preferably in the range of 600 to 1800 Pa, and a determined viscosity of less than 0.65 Pa.s, the viscosity being measured at 15% by weight of dry matter, at a shear rate of 40s-1 and a temperature of 20°C, a method for obtaining such a protein, and the use thereof in food products or beverages.

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.