40results about "Other dairy technology" patented technology

This invention provides an ultrasonic-gradient magnetic field synergistic treatment device and method for edible liquids, relating to the field of edible liquid processing technology. The device includes an ultrasonic treatment unit, a gradient magnetic field treatment unit, and a closed-loop enhanced circulation unit connecting the two. The ultrasonic treatment unit is used to cavitation the liquid; the gradient magnetic field treatment unit includes a magnetization channel and a magnetic field generating component, the magnetic field generating component being used to form a continuously varying magnetic field distribution along the liquid flow path within the magnetization channel; the closed-loop enhanced circulation unit is used to create a directional circulating flow of the liquid between the ultrasonic treatment unit and the gradient magnetic field treatment unit, ensuring that the liquid passes through the ultrasonic action area at least twice within one circulation cycle, thereby allowing the liquid to alternately receive ultrasonic and gradient magnetic field effects during circulation, forming a nonlinear cumulative synergistic treatment effect. This invention helps improve the uniformity and processing effect of edible liquids.

The present disclosure relates to microencapsulated compositions comprising one or more hydrophobic materials encapsulated by an encapsulant, wherein the encapsulant comprises one or more modified proteins and / or peptides; and wherein the one or more modified proteins and / or peptides are obtained from a starting protein by subjecting the starting protein to a high shear process, such that the average particle size of the one or more modified proteins and / or peptides is reduced relative to the starting protein. The present disclosure further relates to methods for protecting a hydrophobic material from oxidative degradation, for improving the oxidative stability of a hydrophobic material, for reducing the surface free fat of a microencapsulated composition, and to stable emulsions and composition comprising a hydrophobic material

The present invention relates to a method for releasing food from a container in order to prepare food packed in a container and foamed food. [Solution] The present invention relates to a container filling system for dispensing effervescent food, comprising a single-chamber pressure-resistant container 1 having a bottom 2, side walls 3, and a nozzle 4, a food composition including food and water, and a propellant. The invention also relates to a process in which the food composition and propellant are mixed to form an effervescent mixture, and the effervescent mixture is placed in the container such that when the mixture is released from the container, its volume expands to form an effervescent food.

The application discloses a preparation method of deodorized goat milk, which comprises the following steps: purifying fresh goat milk or whole goat milk; wherein, carbon dioxide treatment is performed on the material during the purifying process, and the carbon dioxide treatment comprises the following steps: introducing carbon dioxide into the material, cold storage and removing the carbon dioxide. The preparation method is simple, and the deodorization effect on the goat milk is good. The application further discloses deodorized goat milk and goat milk products.

The invention relates to a novel and multifunctional instant curd formulation. This innovation achieves simultaneous lactose hydrolysis and protein coagulation within seconds of reconstitution. This innovation uniquely defers the acidification reaction until the point of use, producing a stable and shelf-friendly powder that instantaneously forms bioactive curd with therapeutic potential. The curd matrix generated serves as a smart carrier capable of delivering medicines, probiotic bacteria, or enzymes, which become activated and effective in situ due to the controlled biochemical environment created by the curd's specific pH. This invention represents a significant advancement over prior art by combining rapid curd formation with simultaneous generation of bioactive substances and enhanced delivery capabilities. It has broad applicability in food technology, pharmaceutical delivery, with particular utility in patient-friendly formulations suitable for diverse populations. The process and product offer improved convenience, efficacy, and multifunctionality without compromising stability or safety.

This invention relates to a method for producing serum protein concentrate, wherein at least one of the microbial reduction steps includes treatment with UV-C radiation, thereby increasing the content of heat-sensitive bioactive components and improving the sustainability of the serum protein concentrate production method.

The present invention relates to a method for preparing a modified protein composition under conditions in which the free thiol groups of β-lactoglobulin are exposed to and modified by a reaction with an oxidized phenol compound. The resulting modified protein product (e.g., a protein-rich beverage product) has been found to have excellent performance, and in particular, it has been shown to reduce the level of unpleasant odors during sterilization heat treatment at a neutral pH and when such beverage products are consumed.

This invention relates to a freeze-dried fermented mare's milk powder and its preparation method, belonging to the field of food processing technology. The preparation method of the freeze-dried fermented mare's milk powder includes the following steps: filtering, sterilizing, and cooling fresh mare's milk to obtain pretreated fresh mare's milk; adding a compound microbial agent to the pretreated fresh mare's milk for fermentation to obtain fermented mare's milk broth; concentrating the fermented mare's milk broth to obtain fermented mare's milk paste; adding a freeze-drying protectant to the fermented mare's milk paste; pre-cooling and freeze-drying to obtain the freeze-dried fermented mare's milk powder. This invention, through the compounding of trehalose, tremella polysaccharide, mannitol, glycine, grape seed polyphenols, and metal ions, results in a high survival rate of microorganisms in the freeze-dried fermented mare's milk powder.

A method (200) for cleaning a condenser (106) in a system (100) for heat treatment of liquid food, wherein the system comprises a direct-fired apparatus (102), a flash vessel (104), the condenser (106), one or more cleaning apparatuses (108a-108e), a liquid separator (110), and a vacuum pump (112). The method comprises: operating the direct-fired apparatus to produce a stream comprising a mixture of steam while operating the vacuum pump, said stream being fed to the flash vessel; drawing a stream of steam from the stream from the flash vessel into the condenser, where a majority of the stream of steam becomes condensate; injecting a cleaning solution into the stream of steam via the one or more cleaning apparatuses (108a-108e); drawing the cleaning solution and the condensate from the condenser to the liquid separator; and separating the cleaning solution and the condensate from the stream by the liquid separator before feeding the stream to the vacuum pump.

This invention discloses a sterile, high-pressure, high-speed rotary process for breaking down goat milk into smaller molecules, belonging to the field of food processing technology. The process includes the following steps: after pretreatment, pasteurization, and homogenization, the goat milk undergoes ultra-high pressure homogenization. A homogenizing valve cutting component passes through the milk at high pressure and high flow rate, breaking down large molecules into smaller molecules. Hydrophobically modified xanthan gum-gellan gum-chitosan composite lactase microcapsules are prepared and added to the small-molecule goat milk at a mass ratio of 4‰-6‰ for enzymatic hydrolysis. The mixture is then filtered to obtain sterile, low-lactose, small-molecule goat milk. Ultra-high pressure homogenization achieves the downsizing of goat milk, improving its digestibility and absorption. The composite microcapsule encapsulation of lactase enables efficient lactose hydrolysis. Hydrophobic modification of xanthan gum enhances the encapsulation efficiency and operational stability of the microcapsules. This invention provides a continuous and sterile process, ensuring adequate aseptic protection. The resulting product combines easy absorption due to its small molecular size with low lactose content, making it suitable for lactose-intolerant individuals and those with weak digestive systems.

Herein is disclosed a method for manufacturing a frozen dessert, and a frozen dessert manufactured by the method, wherein the method comprises preparing a mix comprising hydrogen oxidizing bacteria powder, water, at least one oil, and at least one oil, homogenizing the mix, followed by pasteurizing and simultaneous whipping and freezing

The present disclosure relates to microencapsulated compositions comprising one or more hydrophobic substances encapsulated by an encapsulant, the encapsulant comprising one or more denatured proteins and / or peptides, the one or more denatured proteins and / or peptides being obtained from a starting protein by subjecting the starting protein to a high shear process such that the average particle size of the one or more denatured proteins and / or peptides is reduced relative to the starting protein. The present disclosure further relates to methods for protecting hydrophobic substances from oxidative degradation, improving the oxidative stability of hydrophobic substances, and reducing surface free fat in microencapsulated compositions, as well as stable emulsions and compositions comprising the hydrophobic substances.

The present invention relates to a process for the production of a whey protein phospholipid concentrate, wherein at least one of the microorganism reduction steps comprises a treatment with UV-C radiation, thereby avoiding denaturation of heat sensitive bioactive ingredients and improving the sustainability of the whey protein phospholipid concentrate production process.

Disclosed herein are milk product compositions that comprise protein, lipid, and oligosaccharide components at concentrations that mimic and / or are substantially similar to cow milk. The milk product compositions include one or more milk components produced invitro and / or ex vivo from cultured cow mammary cells.

The disclosure relates to methods, systems and compositions for use in the production of milk. More specifically, the disclosure is directed to systems, compositions and methods for in-vitro production of milk using an array of mammary organoids seeded on tertiary-branched, resilient duct scaffolding.

The application discloses a low-temperature drying device and method for producing goat milk powder, relates to the technical field of goat milk powder preparation, and the drying device comprises a concentration assembly, a low-temperature drying assembly and a driving assembly; the low-temperature drying assembly comprises a plurality of bearing plates and drying units, adjusting assemblies are arranged on the two sides of the bearing plates, the inclination angle can be adjusted to uniformly spread goat milk; the drying units dry the concentrated goat milk on the bearing plates through low-temperature hot air; a collecting hopper and a crushing assembly are arranged at the bottom of the bearing plate, the crushing assembly comprises a crushing tank, a driving rod, a crushing rod and a scraping wall structure with scrapers, uniform crushing of the milk powder and cleaning of the tank wall are realized, continuous drying and crushing under the low-temperature condition are realized, heat-sensitive nutritional ingredients in the goat milk can be effectively reserved, and the quality and uniformity of the goat milk powder are improved.

The present invention relates to a method of preparing a lactose tolerant cheese product for lactose intolerant individuals comprising at least one chemical component (16) selected from the group consisting of potassium chloride (160), mono potassium phosphate (161), dihydroxy urea (162), α-amylase (163), sodium bicarbonate (164), sodium chloride (165), pepsin (166) and pancreatin (167), characterized in that, it comprises a cheese product (12) to be coated; a lactase enzyme (18) to be integrated into said cheese product (12); lecithin (20) to be used for liposome formation; at least one biopolymer (22) selected from the group consisting of alginate (220) and chitosan (222) for edible film formation.

The application discloses a preparation method of lactic acid bacteria fermented foxtail chub jelly. The application uses foxtail chub natural gum to replace artificial thickening agent, uses cane sugar and milk to prepare a mixed substrate, uses Lactobacillus bulgaricus, Lactobacillus acidophilus and Streptococcus thermophilus to prepare a lactic acid bacteria preparation, and performs combined fermentation to produce organic acid to replace citric acid to promote coagulation, without adding preservatives, so that the functional jelly with pure naturalness, high nutrition and excellent flavor is prepared.

The application discloses a formula clean rice milk and a preparation method thereof. The formula comprises milk and rice. Advantages are as follows: the scheme does not need to add essence and artificial synthetic raw materials, rice protein and milk protein are cooperated, and through optimization of raw material ratio, nutrition and flavor are stably realized.

The present application relates to the technical field of food processing, and particularly refers to a formula of Mongolian milk tea and a preparation process thereof.The formula comprises: 1000g of finished product milk tea powder, and each raw material is composed of the following mass ratio: 80-120g of condensed milk powder, 150-200g of milk tea base powder, 100-150g of whole milk powder, 200-250g of malt dextrin, 5-10g of edible salt, 80-120g of fried rice powder, 30-50g of brick tea powder, 20-40g of black tea powder, and 10-20g of whey.The preparation process comprises: pretreatment of raw materials, mixing of the brick tea powder and the black tea powder, addition of 5-8 times of pure water in mass, constant temperature extraction at 80-90 DEG C for 20-30 minutes, stirring every 5 minutes during the extraction, filtration with 100 mesh filter cloth after the extraction, collection of tea juice, and preparation for use; and the present application has the following advantages: flavor and taste advantages: the present application precisely restores the salty flavor and the mellow taste of the Mongolian milk tea through the compounding of the brick tea powder and the black tea powder and the synergy of the whole milk powder and the condensed milk powder, and the addition of the fried rice powder increases the chewing feeling, thereby solving the problem of single taste of the traditional milk tea.

A method to produce yogurt includes pasteurizing a volume of milk, adding at least one additive to form a milk mixture, wherein the at least one additive comprises camel whey protein hydrolysate, and fermenting the milk mixture. P. acidilactici bacteria may be added to the milk mixture for fermentation. Yogurt produced by the method includes active P. acidilactici bacteria. The P. acidilactici bacteria may be P. acidilactici MNL2 bacteria.

The present invention relates to a method of removing calcium citrate from a liquid dairy stream. In particular, the present invention relates to a method of removing calcium citrate from a liquid dairy stream wherein the liquid dairy stream has a pH below 6.2 or is optionally adjusted to be below 6.2, and wherein said liquid dairy stream having a pH below 6.2 is subjected to a step of precipitation of calcium citrate. Subsequently, the precipitated calcium citrate can be separated.

A method of producing a cheese product and / or a whey product may include UV treating a volume of milk, adding at least one additive to form a milk mixture, wherein the at least one additive comprises camel chymosin, and separating curds and liquid whey. The cheese product may be the curds or produced from the curds. The liquid whey may be fermented. P. acidilactici bacteria may be added to the liquid whey for fermentation. The fermented liquid whey may be dried to form whey protein.

A dairy product and a preparation method therefor. The method comprises: subjecting raw milk to fat separation and membrane filtration separation to obtain cream, a filtration membrane concentrate, and a permeate; subjecting the permeate to freeze concentration and decanter centrifugation to obtain water, a concentrated lactose solution, and concentrated skim milk; subjecting the water, the concentrated lactose solution, and a lactase to enzymatic hydrolysis to obtain a lactose-free solution; subjecting the cream, the filtration membrane concentrate, and the concentrated skim milk to an ultra-high temperature sterilization to obtain a first sterilized product; and subjecting the first sterilized product and the lactose-free solution to a first mixing treatment to obtain the dairy product. The method can effectively reduce the Maillard reaction, maximizes the retention of natural color and nutritional components derived from milk, and enhances the nutritional value, flavor, mouthfeel, color, and stability of the product. Furthermore, the method features a high production efficiency and a low cost, making it suitable for industrial-scale production and use.

This utility model relates to the field of dairy product manufacturing technology, and in particular to a precision control double-layer three-tube heating device for a CIP cleaning line of goat milk dairy products. It includes an outer tube, with outer end plates welded to its top and bottom. A filter mechanism is fixedly installed on the bottom of the outer surface of the outer tube. The filter mechanism includes a fixed shell, with a filter screen plate fixedly connected to the inner cavity of the fixed shell. A middle tube and an inner tube are welded between the two outer end plates. A spiral heat-conducting pipe is welded and connected to the inner cavity of the inner tube. A mounting shell is fixedly connected to the bottom of the outer end plates. A temperature sensor is installed through the left side of the mounting shell. The heating medium flows into the fixed shell, and the filter screen plate filters impurities in the heating medium. The filtered heating medium enters the bottom of the middle tube and finally flows out from the outlet pipe. This method filters impurities in the heating medium, preventing pipe blockage and reducing cleaning difficulty.

The present invention relates to the technical field of freeze concentration, and relates to a freeze concentration method. A plurality of freeze concentration devices, each operating on a principle of a negative correlation between a melting point and a solute concentration, are combined in a certain manner to form a multi-stage freeze concentration system. By utilizing the low-temperature advantage of a solution obtained upon melting of each freeze concentration stage, energy consumption in a freezing step of a subsequent stage of freeze concentration is reduced, and the energy use efficiency is improved, thereby enhancing the effect and efficiency of freeze concentration. Additionally, by utilizing heat from a dilute solution raw material itself and heat dissipation from the freeze concentration devices, the energy utilization efficiency is further improved.