1109results about "Other dairy technology" patented technology

The invention belongs to the technical field of freeze concentration, and relates to a freeze concentration device which comprises a dissolving assembly and a gas treatment assembly, a filtering element is arranged in the dissolving assembly and divides the dissolving assembly into an upper part and a lower part, the upper part of the dissolving assembly is used for loading crushed solids, and the lower part of the dissolving assembly is used for loading a solution obtained by dissolving; the gas treatment assembly comprises gas drying equipment, gas temperature adjusting equipment and a fan which are connected in sequence; a gas inlet is formed in the side wall or the top of the upper portion of the dissolving assembly and connected with a fan outlet, and a gas outlet is formed in the side wall of the lower portion of the dissolving assembly. Dry gas entering from the gas inlet serves as an energy medium, penetrates through broken solids on the upper portion of the dissolving assembly, conducts heat transfer and then is discharged from the gas outlet in the lower portion of the dissolving assembly, a dissolved solution enters the lower portion of the dissolving assembly through the filtering element, the solution is reserved in a segmented mode, and solutions with different concentrations are obtained. The freezing concentration of the dilute solution is realized.

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 technical field of dairy products, and particularly discloses a desalted whey product as well as a preparation method and application thereof. The method for preparing the desalted whey product comprises the following steps: (1) carrying out nanofiltration by taking natural whey or degreased sweet whey as a raw material to obtain nanofiltration trapped fluid with the dry matter content of 18-32 g / 100g; the pore diameter of the nanofiltration membrane is 200 Da to 1000 Da; (2) adjusting the pH value of the nanofiltration trapped fluid to 8-9 to obtain whey fluid after pH adjustment; and (3) performing electrodialysis on the whey liquid subjected to pH regulation to obtain desalted whey liquid. According to the preparation method disclosed by the invention, the loss rate of active protein in the raw materials can be reduced, so that the utilization rate of the raw materials is improved, and the obtained product is low in furosine content, high in proportion of undenatured protein and good in bioavailability.

The present disclosure relates to the field of food technology. Especially, the present disclosure relates to modified cheese milk and a process of producing the same. The disclosure also relates to low-fat cheese, wherein the modified cheese milk is used and a process of producing the same. Furthermore, the disclosure relates to the use of modified cheese milk in low-fat cheese.

The invention provides an automatic camel milk powder preparation method. The method comprises the steps of intelligent raw material pretreatment, multifunctional active ingredient protection, intelligent gradient low-oxygen concentration and intelligent technological parameter optimization model establishment. According to the method, through intelligent process optimization and a multi-stage low-oxygen micro-pressure drying technology, the retention rate of heat-sensitive nutritional ingredients in the camel milk is greatly increased, meanwhile, fat oxidation is effectively inhibited, the flavor of the milk powder is improved, and the shelf life of the milk powder is prolonged. According to the method, dynamic optimization and real-time quality control of process parameters are realized through mathematical modeling and an industrial Internet of Things system, production energy consumption is reduced, and high consistency of batch-to-batch quality is ensured. The milk powder particles are uniform in particle size, the instant solubility and the taste are remarkably improved, and the production efficiency and the economic benefits are greatly improved. The introduction of the block chain traceability system further enhances the traceability of the product, and meets the requirements of consumers for high-quality dairy products.

The invention belongs to the technical field of freeze concentration, and relates to a freeze concentration method, which comprises the following steps: freezing a dilute solution to obtain a solid or a solid-liquid mixture, crushing the solid or solid-liquid mixture obtained by freezing, or firstly separating the solid-liquid mixture and then crushing the solid, and adopting dry gas as an energy medium, and penetrating the crushed solid and transferring heat, and staged reserving the solution to realize freezing concentration of the dilute solution. The method improves the efficiency of freeze concentration and separation purification, is simple to operate, and can be conveniently applied to the fields of food, cosmetics, biological medicine, petrochemical industry, environment-friendly treatment and the like.

The invention provides a dairy product heat treatment process optimization treatment method and device. The method comprises the following steps: combining different process parameters according to interval numerical values corresponding to a plurality of predetermined variable factors associated with a dairy product heat treatment processing process to obtain an initial process parameter combination; performing predictive analysis on the initial process parameter combination based on a preset heat treatment model to obtain influence weights of a plurality of variable factors output by the heat treatment model on each product index parameter of the dairy product; and determining a corresponding target process parameter combination according to the influence weights of the plurality of variable factors on each product index parameter of the dairy product and the initial process parameter combination. According to the optimization treatment method for the heat treatment process of the dairy products, the technological parameter combination in the heat treatment process of the dairy products can be rapidly predicted, the optimization treatment efficiency and accuracy of the heat treatment process of the dairy products are effectively improved, and therefore the number of times of optimization implementation tests can be reduced.

A foamed liquid dispensing system includes a container for receiving a liquid to be dispensed connectable to, and removable from, a gas charging unit. The gas charging unit includes a gas compressor, gas pressure sensing means, a control unit and a user interface. The user interface permits a user to input a desired final gas pressure from a minimum value to a maximum value in discrete steps. The control unit instructs the gas compressor to charge the container with gas to the desired final pressure. The gas pressure is continuously monitored and the flow of gas into the container is stopped once the desired final gas pressure has been reached. The user interface displays the gas pressure in the container as the charging cycle proceeds. Once charged with gas and removed from the gas charging unit, the container substantially retains the final desired gas pressure until the liquid is dispensed.

The invention discloses raw cheese fermentation, dehydration and block making integrated equipment, and relates to the technical field of cheese manufacturing, the integrated equipment comprises a pretreatment mechanism, a fermentation mechanism, a dehydration mechanism, a temperature control mechanism and a die cutting mechanism, the pretreatment mechanism is fixedly connected with the fermentation mechanism, and the pretreatment mechanism is communicated with the fermentation mechanism; the dehydration mechanism is fixedly connected with the fermentation mechanism, the dehydration mechanism is communicated with the fermentation mechanism, and the pretreatment mechanism, the fermentation mechanism, the dehydration mechanism and the die cutting mechanism are fixedly connected with the temperature control mechanism; the pretreatment mechanism performs multi-layer filtration on fresh milk and realizes preliminary separation of cream and skimmed milk by utilizing runners and valves of a pretreatment box, a cream box and a skimmed milk box, the dehydration mechanism accelerates dehydration forming through extrusion, inert purging, electromagnetic heating and vibration, and the temperature control mechanism alternately regulates and controls the temperature through a heating box and a cooling box. And the die cutting mechanism realizes accurate cutting and retracting actions of the block cheese.

The invention discloses a mineral nutrient composition for promoting physique growth of infants and application of the mineral nutrient composition. The invention provides a nutritional composition, the nutritional composition comprises mineral nutrients, and the mineral nutrients comprise iron, magnesium, zinc and selenium; wherein in the mineral nutrients, the mass ratio of iron to magnesium to zinc to selenium is (1.2 to 3.2) to (12 to 30) to 1 to (0.006 to 0.015). The composition formed by matching mineral nutrients or combining the mineral nutrients with other components has a synergistic effect, the effect of promoting physique growth of the infants is facilitated, and food containing the nutritional composition can also promote physique development and intelligence development of the infants.

The invention discloses an intelligent temperature control milk pasteurization device, and relates to the technical field of milk pasteurization, the intelligent temperature control milk pasteurization device comprises an outer frame and a threaded connection pipe, the outer frame is internally provided with a built-in groove, the middle part of the outer frame is provided with an accommodating cavity, and the accommodating cavity is internally provided with a built-in plate; a connecting vertical plate is installed on the outer surface of one side of the built-in plate, a connecting assembly used for assisting movement is arranged at the top of the connecting vertical plate and comprises a top plate, and a driving assembly used for adjusting the volume is installed at one end of the top plate. According to the milk pasteurization device with the intelligent temperature control function, heated water in the built-in groove can be pumped out through the design of a threaded connection pipe and a water pump, temperature monitoring of a temperature sensor is matched, the temperature sensor is in control connection with the water pump through an electromagnetic valve, and the water pump can be started or closed when the temperature reaches a preset value; and heating and cooling treatment on the containing cavity is facilitated, and adjustment can be conveniently conducted according to using requirements.

The invention discloses a cream conveying device with an adjusting function and a conveying method of the cream conveying device, and relates to the technical field of feeding equipment. The gearbox is fixedly arranged on the top side of the bottom plate of the rack, the right end of the gearbox is fixedly provided with a driving motor with a driving function through a bolt, the fixed-length assembly is arranged in the conveying barrel, transmission pressure adjustment is achieved, the influence of shearing force on the quality of the conveying barrel is avoided as much as possible, and meanwhile cream transmission data can be collected and calculated; the size and distribution of fat globules are controlled to be more uniform, and the influence on the whipping rate and the cream quality is reduced; the pressing assembly is arranged on the top side of the feeding cylinder, so that fat globules in the single cream guided out by the micro spray head with a fine flow channel can be better stably and uniformly distributed while the single cream is sterilized; by arranging the steam generator and the air compressor, steam is guided into the feeding cylinder, the conveying cylinder and other components through cleaning particles arranged in the multi-way valve assembly for cleaning.

The present invention provides a sleep-aiding probiotic goat milk powder and a preparation method thereof. Goat milk is used as a raw material, the goat milk is sterilized and then cooled, and the fermented mucus lactobacillus (Limosilactobacillus fermentum) KD6 producing a sleep-aiding functional factor-γ-aminobutyric acid is accessed, which has been preserved in the China Center for Type Culture Collection on September 7, 2023, and its preservation number is CCTCC NO: M20231642. After stirring evenly, it is fermented at a constant temperature without adding glutamic acid or sodium glutamate, the precursor of γ-aminobutyric acid, etc., and the fermentation is completed to obtain probiotic fermented goat milk containing γ-aminobutyric acid, and then it is vacuum-low-temperature spray-dried to obtain functional probiotic goat milk powder that can help sleep. The sleep-aiding probiotic goat milk powder prepared by the present invention is rich in γ-aminobutyric acid and probiotics, and has the dual functions of helping sleep and regulating the balance of intestinal flora.

The invention relates to the technical field of milk sterilization systems, in particular to an intelligent microwave-heat exchange composite milk sterilization system and a method thereof.The system comprises a mixing module used for adjusting the flow speed and temperature of fresh milk; the microwave sterilization module is used for heating milk by using a multi-frequency magnetic field; the temperature control module comprises a microwave power regulator and a heat exchanger and is used for regulating the microwave heating time and the heat exchange rate so as to control the milk temperature; and the digital twin module optimizes the sterilization process by using deep reinforcement learning and simulates the system performance in a virtual environment, and a faster and more uniform heating process is realized through the synergistic effect of microwaves and heat exchange. The application of the multi-frequency magnetic field technology further improves the uniformity of microwave heating, and effectively solves the problems of hot spots and cold spots in traditional heat exchange sterilization. Experimental results show that compared with a traditional method, the sterilization effect is improved by about 11.5%, which means higher food safety.

The invention provides a dairy composition with improved aeration properties, where the dairy composition comprises a protein deamidase and optionally a second polypeptide derived from the propeptide of a protein deamidase proform. The invention further provides an improved method for producing aerated dairy products from dairy compositions, where a protein deamidase and optionally a second polypeptide derived from the propeptide of a protein deamidase proform- has been added to the dairy composition.

The invention relates to the technical field of food, in particular to high-protein milk and a preparation method thereof.The preparation method comprises the steps that raw milk is sequentially subjected to milk purification, fat standardization, primary homogenization, pasteurization, concentration, secondary homogenization, protein maintenance, ultrahigh-temperature sterilization and sterile filling; the fat standardization comprises the step of adjusting the ratio of fat to protein in the raw milk to 1.11: 1-1.17: 1; the concentration comprises the step of concentrating the protein content of the pasteurized milk to 3.6 g / 100g or above. According to the invention, the proportion of fat and protein in the raw milk is adjusted in the purified milk separation process, so that the proportion is controlled within a specific range, and the problem of inconsistent product stability and taste of the high-protein milk can be effectively solved; by optimizing technological parameters such as primary homogenization, secondary homogenization and ultra-high-temperature sterilization, the use of food additives can be avoided, and meanwhile, the uniform taste of the product and the stable system can be effectively ensured.

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.

Methods, devices, and systems for concentrating breast milk are described. Concentrating nutrients in breast milk may be achieved using an apparatus comprising at least one forward osmotic membrane. In an example the apparatus can include a first sheet of material comprising a forward osmotic membrane, a second sheet of material sealed to the first sheet of material about a common outer perimeter thereof, the first sheet of material arranged so that water can traverse the forward osmotic membrane to an interior of the first and second sheets, and a dry carbohydrate within the interior of the first and second sheets exhibiting an osmotic draw property to draw water from un-concentrated, expressed human milk to form concentrated human milk. After a predetermined time, or upon the milk remaining after drawing of water through the membrane being a desired amount, the water draw can end.

The invention relates to the technical field of food, and particularly discloses liquid milk as well as a preparation method and application thereof. According to the method for preparing the liquid milk, lysine and a to-be-treated casein micelle solution separated from animal milk are mixed, incubated and then separated, an incubated casein micelle solution is obtained, and the incubated casein micelle solution is mixed with other components of the liquid milk; other components of the liquid milk comprise components except the casein micelle solution to be treated in animal milk. According to the method disclosed by the invention, plasmin components influencing the stability of the product are reduced when liquid milk is prepared from animal milk, the problems of bitter wrapping, precipitation and the like of the product in the shelf life due to incomplete inactivation of plasmin caused by direct thermal sterilization are solved, effective retention of each active component is further preferably realized, and the efficacy of the product is improved.

The present invention discloses a translucent food material sterilization device and method based on pulsed strong light. The device adopts a Pascal's triangle lamp layout and uses the Lagrange extreme value method to input the transmittance of different materials and solve the maximum lamp spacing under the premise of the specified benevolent effect of different materials. On the one hand, it can ensure that the material microelement at each physical position fully receives the pulse light source to achieve the preset sterilization effect; on the other hand, it can maximize the lamp spacing, reduce the number of lamps on display, and reduce equipment manufacturing and production costs. The algorithm for solving the lamp spacing based on the Lagrange extreme value method is applicable to all non-Newtonian fluid materials with a transmittance of ≥30% at 210-390nm. In addition, a pipe with a certain taper is used in the device to connect to the cavity, so that the radius value of the pipe tends to be continuous, and each array lamp in multiple independent cavities is efficiently sterilized, and finally flows out through the pipe of the last cavity.

The invention provides a preparation method of plateau high-protein pure milk, and belongs to the field of pure milk preparation, and the preparation method of the plateau high-protein pure milk comprises the specific steps of stock solution collection, preheating filtration, sterilization, ultrafiltration, high-temperature sterilization, milk film removal, vacuum cooking and filling. According to the reasonable pure milk preparation method provided by the invention, the filtering effect of the pure milk is improved by sequentially carrying out centrifugal separation, pasteurization and reverse osmosis filtration in the step 3 of degerming in the preparation process, and on the basis, the filtering effect of the pure milk is improved by carrying out high-pressure filtration and nanofiltration in the step 4; according to the invention, the purification quality of the pure milk is improved, the milk film on the surface of the pure milk is cleaned after the pure milk is cooled, and finally, the sterilization effect of the pure milk is improved through vacuum cooking, so that the quality guarantee period of the pure milk is achieved, and the beneficial effects of the pure milk during drinking are improved.

The invention relates to the technical field of food, and provides a protein standardization method for preparing milk and a product thereof, and the method comprises the following steps: carrying out primary homogenization, pasteurization, protein index adjustment, secondary homogenization, protein maintenance and ultra-high temperature sterilization on impurity-removed raw milk in sequence; the protein index adjustment comprises the following steps: filtering the skimmed milk by adopting an ultrafiltration membrane system comprising two stages of ultrafiltration membranes which are connected in series to obtain ultrafiltration penetrating fluid with the protein content of 0 and the lactose content of 4.5-5.5 g / 100g; the ultrafiltration penetrating fluid is added into pasteurized pasteurized milk, so that the protein content in the obtained milk is 2.9-3.8 g / 100g; the ratio of the addition amount of the ultrafiltration penetrating fluid to the mass of the pasteurized milk is (1-20): 100. According to the method disclosed by the invention, the problems of unqualified physicochemical indexes, non-uniform taste, non-compliant calcium content and the like of the product are avoided while protein standardization is realized, and the stability of the system of the obtained milk product in the shelf life can be ensured.

The present invention discloses a CBP lysine children growth milk powder and a preparation method thereof, and belongs to the technical field of milk powder, the CBP lysine children growth milk powder comprises the following components by mass: a wet process part: 575 parts of whole milk powder, 175 parts of dried skim milk, 175 parts of isomaltooligosacharide (type 50) powder, 30 parts of polydextrose, 28 parts of edible plant blend oil, 4 parts of milk mineral salt, and 13.7 parts of a compound children modified milk powder three-nutrition enhancer; cBP lysine is cooperated with bifidobacterium and seven traditional Chinese medicine extracts, DHA and ARA are accurately proportioned, the calcium absorption efficiency and the intestinal colonization capacity of probiotics are remarkably improved, a three-step mixing method is combined with a two-way shearing low-temperature technology, rapid and uniform mixing is achieved, the activity of the probiotics and the stability of DHA are reserved to the maximum extent, high uniformity of products is ensured, and the product quality is improved. The low-moisture wet-process base powder inhibits moisture absorption of traditional Chinese medicine components, nitrogen protection blocks oxidation in the whole process, the shelf life is prolonged, and the reconstituability is improved.

The invention relates to a preparation method of formula milk powder. The method comprises the following steps: mixing: mixing a base milk raw material solution, a skimmed milk raw material solution, a demineralized whey raw material solution and other optional non-temperature-sensitive components allowed to be added; a spray drying step, wherein the mixed material obtained in the mixing step is subjected to spray drying to obtain powder; wherein in the mixing step, the base milk raw material liquid is pasteurized emulsion directly from animals; the skimmed milk raw material liquid is an emulsion obtained by centrifugally degreasing animal milk; the desalted whey raw material solution is an emulsion obtained by subjecting animal milk to whey separation and whey desalination, the whey separation is performed by membrane separation, and the whey desalination is performed by membrane separation to remove salt from the whey. According to the preparation method disclosed by the invention, the denaturation rate of Maillard reaction products and whey protein in the formula milk powder is effectively reduced, and meanwhile, the reconstituability and digestion and absorption properties of the product are improved.

The invention relates to the technical field of food, in particular to anti-caking infant formula milk powder and a preparation method thereof. On the basis of the existing infant formula milk powder, the production process is improved, the average particle size of the milk powder is effectively increased by pre-crystallizing lactose in the proportioning process and optimizing the solid content of concentrated milk in the production, and the milk powder is prepared by further controlling the parameters such as the air inlet temperature, the air exhaust temperature and the secondary drying temperature of a fixed fluidized bed. The water distribution state and the existence form in the infant formula milk powder are obviously improved, and the proportion of free water is reduced, so that the glass-transition temperature (Tg) of the milk powder is increased, and finally, the anti-caking capability of the infant formula milk powder is effectively improved.

The invention discloses infant formula milk powder with high-activity immune protein and a preparation method of the infant formula milk powder, and belongs to the technical field of preparation of dairy products. The preparation method comprises the following steps: degreasing and degerming fresh milk, transferring lactoferrin phase combination, enriching lactoferrin to a whey phase through filtration of a microfiltration membrane, further desalting and concentrating the whey phase through ultrafiltration and electrodialysis, and forming active whey rich in lactoferrin after sterile concentration; the trapped fluid filtered by the microfiltration membrane is subjected to milk killing (primary sterilization), then is blended with other nutrients, is homogenized, is subjected to material killing (secondary sterilization) and is concentrated, and finally, the treated trapped fluid and the active whey which is subjected to sterile concentration and is rich in lactoferrin are mixed on line and then are subjected to evaporation concentration and spray drying; the infant formula milk powder rich in active whey protein with high lactoferrin content is obtained.

The utility model relates to the technical field of fluidized bed goat milk powder particle forming devices, in particular to a multistage fluidized bed goat milk powder particle forming device, which is characterized in that concentrated goat milk is discharged into a drying mechanism through a concentrating mechanism, and meanwhile, a stirring mechanism is started to discharge the goat milk adhered to the inner wall of a supporting mechanism; the concentrated goat milk is dried and formed by the drying mechanism to become goat milk powder, the goat milk powder is screened by the screening mechanism, meanwhile, a screening plate is cleaned by the screening mechanism, the goat milk powder is prevented from being blocked, and the practicability of the equipment is improved; comprising a supporting mechanism; the device further comprises a concentration mechanism, a stirring mechanism, an exhaust mechanism, a drying mechanism and a screening mechanism, the concentration mechanism is installed on the upper portion of the supporting mechanism, the stirring mechanism is installed in the supporting mechanism, the exhaust mechanism is installed at the top end of the supporting mechanism, the drying mechanism and the screening mechanism are both installed in the supporting mechanism, and the drying mechanism is located below the supporting mechanism. The screening mechanism is located below the drying mechanism.

A method for producing a spongy starch-free dairy snack, which comprises the steps of: preparing a food paste that includes 75-87% by weight OF acid casein and 13-25% by weight of powdered cheese; extruding the food paste at a pressure and temperature that enables the powdered cheese particles to fuse with the acid casein particles; cutting the string of extruded paste; allowing the pieces of extruded paste to expand; and drying the pieces of expanded paste until they contain 6-13% by weight of moisture, to obtain the spongy snack. The method also includes a step of hydrating the food paste with alkaline water before or during the step of extrusion. The obtained snack has a density of 75-150 g / L and a dry protein content of 80-89% by weight.