523results about "Other dairy technology" patented technology

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 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 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 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 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 belongs to the technical field of health-care food, and particularly relates to functional milk assisting in lowering blood pressure and a preparation method thereof.The functional milk comprises, by weight, 99.5% of raw milk and 0.5% of a potassium ion bridged citrus fiber-green tea polyphenol network, raw milk is sequentially subjected to trypsin and proline specific incision enzyme treatment, HPCD-ultrasonic treatment and pulsed magnetic field treatment. The invention provides a systematic solution, which exceeds a simple extraction and addition mode in the prior art, and solves the stability problem of the antihypertensive active component in the processing and storage process.

The invention discloses lactobacillus helveticus for producing DPP-IV (dipeptidyl peptidase-IV) inhibitory peptide and hypoglycemic goat milk and a preparation method thereof, goat milk is used as a raw material, and lactobacillus helveticus KD12 for producing the DPP-IV inhibitory peptide is used for fermenting the goat milk to obtain hypoglycemic lactobacillus fermented goat milk containing the DPP-IV inhibitory peptide. And drying the fermented goat milk to obtain the hypoglycemic lactic acid bacteria fermented goat milk powder containing the DPP-IV inhibitory peptide. Lactic acid bacteria of the hypoglycemic lactic acid bacteria fermented goat milk are inactivated to obtain hypoglycemic post-prebiotics goat milk, and the hypoglycemic post-prebiotics goat milk powder is obtained after the hypoglycemic post-prebiotics goat milk is concentrated and dried. The hypoglycemic goat dairy product provided by the invention has a relatively high DPP-IV inhibition rate, and can be used for inhibiting DPP-IV activity after consumers eat the hypoglycemic goat dairy product so as to reduce blood sugar and reduce the dosage of hypoglycemic drugs, so that side effects caused by the hypoglycemic drugs are reduced.

The invention relates to the technical field of dairy products, in particular to liquid milk for children and a sterilization and preparation method thereof. When the liquid milk for children is prepared, the pressure of the dynamic ultrahigh-pressure microjet is 150-200MPa, the holding time is 12-15s, an emulsifier used in the liquid milk for children comprises mono-and diglycerol fatty acid ester, polyglycerol fatty acid ester and propylene glycol fatty acid ester, and the emulsifier accounts for 0.06-0.12% of the liquid milk for children by mass. The liquid milk obtained by adopting the compound emulsifier and the microjet treatment condition provided by the invention is uniform in color and luster; the tissue state is a uniform fluid, and the phenomena of precipitation, clots, impurities, viscosity and thickness are avoided; the beverage has the fragrance of cow milk, is delicious and sweet in taste, and does not have any other abnormal taste.

This disclosure relates to dairy products, methods for producing dairy products, uses of dairy products, and dairy-based products including dairy products. This disclosure also relates to methods for improving or maintaining physical performance in subjects, and dairy products or dairy-based food products for use in improving or maintaining physical performance in subjects.

The invention discloses zero-lactose milk containing galactooligosaccharide and a preparation method of the zero-lactose milk, and belongs to the technical field of dairy products. By means of the synergistic effect of the immobilized lactase and the acerola cherry powder extract, efficient hydrolysis of lactose is achieved, the lactose content is reduced to 0.1-0.5 g / 100 mL, meanwhile, 1.0-2.5 g / 100 mL of galactooligosaccharide is generated, and the lactase is especially suitable for people with lactose intolerance to drink. The preparation method comprises the following steps: pasteurizing the raw milk at 60-65 DEG C for 20-40 minutes, and then cooling; adding 0.01 to 0.3 percent of immobilized lactase and 0.001 to 0.1 percent of acerola cherry powder extract under the condition of 20 to 50 DEG C, and stirring and reacting for 10 to 60 minutes; then heating at the temperature of 80-120 DEG C for 5-20 minutes for enzyme deactivation; performing ultrasonic homogenization (200 to 500W, 20 to 70kHz, 10min), cooling and filling; and finally, carrying out ultrahigh pressure sterilization for 5 minutes at 500 MPa and 28 DEG C to ensure that the product is sterile. The stability and the repeated utilization rate of the enzyme are improved through the immobilized enzyme technology, and due to the addition of the acerola cherry powder extract, the product is endowed with natural oxidation resistance while the lactose is synergistically hydrolyzed.

The application discloses a preparation method of high-probiotic-activity yoghurt and belongs to the technical field of functional food development, and comprises the following steps: white ginkgo starch and milk are treated by a dielectric barrier discharge low-temperature plasma (DBD) method respectively, the white ginkgo starch treated by the DBD method is added into the milk treated by the DBD method, white granulated sugar and a compound leavening agent are added according to a proportion, and the yoghurt is prepared by fermenting treatment for 8 h at 37 DEG C, and the gel property of the yoghurt and the probiotic quantity index are determined. The white ginkgo starch used in the application is low in price and widely sourced; the DBD treatment scheme is green, safe and simple to operate, can effectively improve the gel quality of the yoghurt and improve the stability of the yoghurt; in addition, the probiotic activity in the yoghurt is significantly enhanced after the DBD treatment, and the efficacy value of the yoghurt is effectively improved.

The invention relates to a freeze concentration method. After a dilute solution is frozen into a solid state (hereinafter referred to as an ice body), heat is transferred to the ice body, and the purpose of concentration is achieved through dissolution. After the dilute solution is frozen into an ice body, heat is transferred to the ice body in a proper heat transfer mode, and the concentration effect and efficiency can be effectively improved during dissolution. And in the ice body dissolving process, the concentration of the dissolved liquid is gradually reduced from high to low. According to the requirement of the target concentration, the solutions are retained in a segmented mode, and the solutions with different concentrations are obtained. And transferring the solution meeting the target concentration to the next link for storage (utilization). Solutions which do not conform to the target concentration can be repeatedly frozen and concentrated through the method, and the concentration of the solutions continues to be increased. The method is simple to operate and high in efficiency, can be operated at normal pressure and low temperature, and is suitable for freeze concentration of heat-sensitive raw materials. For example, the freeze concentration device can be used for freeze concentration of milk, wine, fruit juice, coffee, tea beverages, Chinese herbal medicine liquid and the like.

The present disclosure generally relates to a method for foaming and / or stabilizing foam in a milk or milk- based product, wherein a phospholipase is used to promote foam and / or its stabilization by acting on phospholipids and degrading the same and a use of a phospholipase-treated milk or milk-based product for creating milk foam.

The invention discloses a coffee-flavor plant extract and a preparation method thereof, and the coffee-flavor plant extract is refined by using lophatherum gracile, Chinese olive, folium cortex eucommiae, dendrobium officinale, astragalus membranaceus, codonopsis pilosula, dandelion and liquorice as composite plant raw materials through multi-strain synergistic fermentation and oak barrel aging and curing technologies. The dissolution rate and bioavailability of various bioactive components such as chlorogenic acid, ginsenoside, curcumin and dendrobium polysaccharides are effectively improved through multi-strain synergistic fermentation. The oak barrel ageing endows the product with unique baking, nut and vanilla flavors, the taste is mellow, and the flavor characteristic of coffee is effectively simulated. The plant extract prepared by the invention is rich in various functional components, and can assist in improving the memory ability. Meanwhile, a healthy, caffeine-free and rich-flavor herbaceous plant beverage is provided for consumers, a new solution is provided for product development of plant extracts, and huge market potential and economic value are achieved.

In accordance with the present invention, novel Bacillus strains are provided, more specifically, Bacillus strains that have extracellular hydrolase activity and that exhibit reduced malodor after incubation at least 25°C for at least 5 days in lactose-free whole milk samples compared to uninoculated lactose-free whole milk samples, compositions comprising these strains, and methods of using the novel Bacillus strains are provided.

The invention relates to method of preserving human milk that enables to achieve its microbiological safety and additionally maintain its biological and nutritional properties, by storing it under the selected high-pressure / subzero-temperature conditions, in which no water crystallization occurs. The invention has practical applications in Human Milk Banks.

The invention relates to a process for dephosphorylation of skim milk, ultra-filtered milk (UF milk) or micellar casein isolate (MCI) comprising (i) acidification of a skim milk, UF milk or MCI preferably not lower than pH 6.0, preferably between 6.0 and 6.7, (ii) cooling the acidified skim milk, UF milk or MCI to the temperature between 0° C. and 15° C., (iii) adding gluconate and / or maleate to the cooled skim milk, UF milk or MCI and, (iv) washing the skim milk, UF milk or MCI, to remove phosphorus, thus dephosphorylating the skim milk, UF milk or MCI, preferably to an extent that the total phosphorous content of the skim milk, UF milk or MCI is reduced with at least 20%, preferably 20-40%, more preferably 30-40% compared to the material provided to step (i). The invention also relates to dephosphorylated MPC, MPI or MCI obtainable by the process of the invention, and to a liquid heat-sterilized enteral nutritional composition comprising 2.0-3.0 kcal / ml wherein 16-35 en % is provided by protein, the combination of caloric content and relative protein caloric content selected such that there is 10-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein in the composition, wherein the protein comprises micellar casein (MC), whey protein (WP) and optionally caseinate (CAS), wherein there is at least 70 wt % MC and less than 15 wt % WP, based on total protein content, and wherein the composition has a total amount of phosphorous less than 192 mg / 100 ml and / or 30-80 mg / 100 kcal, preferably at least 30-80 mg / 100 kcal, most preferably less than 192 mg / 100 ml and 30-80 mg / 100 kcal.

The invention belongs to the technical field of purification processes, and particularly relates to an organic milk compounding system rich in DHA algae oil and an efficient purification process thereof.The purification process comprises the following steps that S1, algae oil and organic milk are mixed in proportion, preliminary emulsification is conducted under the constant-temperature condition, and a preliminary mixed emulsion is obtained; s2, carrying out high-pressure homogenization treatment on the primarily mixed emulsion to form a stable emulsion; s3, a modified adsorbent is added into the stable emulsion for impurity adsorption, and purified emulsion is obtained; s4, sequentially performing low-temperature concentration and membrane separation treatment on the purified emulsion to obtain high-purity algae oil and organic milk compound liquid; s5, the high-purity algae oil and organic milk compound liquid is sequentially subjected to filling and low-temperature sterilization. After heating is transferred to the temporary storage tank, the composite tank body can focus on maintaining a stable high-pressure homogenizing condition, and interference of temperature change on a high-pressure environment is avoided.

The present invention relates to a low fat milk cream product wherein the product is an emulsion having: (a) between 1% and 5% by weight, preferably between 2% and 4% by weight of milk protein; (b) between 5% and 20% by weight, preferably between 10% and 18% by weight of fat; (c) between 0.002 wt% and 0.3 wt% of a mineral salt, such as between 0.03 wt% and 0.3 wt% of sodium chloride and / or between 0.002 wt% and 0.02 wt% of calcium chloride; (d) optionally between 0.1% and 3% by weight of a food additive, preferably a hydrophilic colloid, and (e) between 70% and 90% by weight of water; wherein the milk protein is contributed by (i) skimmed milk powder or milk protein concentrate or micellar casein.

A cream composition comprising lipids, optionally proteins, one or more emulsifiers and one or more thickeners or stabilizers, minerals and optionally lactose, which cream composition has acceptable properties, including acceptable viscosity and sensory properties, after temperature cycling.

The utility model discloses a steam-water separation device which comprises a tank body, a tank cover is detachably installed at the top end of the tank body, a driving motor is fixedly installed on the top face of the tank cover, a first gear is installed at the output end of the driving motor, a spiral stirring blade is arranged on the surface of the tank cover in a penetrating mode, and a water outlet hole is formed in the surface of the spiral stirring blade. And a high-speed rotating joint is installed at one end of the spiral stirring blade, a second gear is fixedly installed on the surface of the spiral stirring blade, the second gear is meshed with the first gear, a booster pump is fixedly installed on the top face of the tank cover, and a cleaning pipe is installed at the water outlet end of the booster pump. According to the milk tank, the booster pump is arranged, the booster pump works to pump external water into the spiral stirring blades of the hollow structure, the water is sprayed out from the water outlet holes, residues on the inner wall of the tank body can be washed, fresh milk is prevented from remaining on the inner wall of the tank body, follow-up use is facilitated, and maintenance and cleaning are more convenient and labor-saving.

This invention belongs to the field of cryogenic concentration technology, specifically relating to a cryogenic concentration method. It involves freezing a dilute solution into a solid or solid-liquid mixture, using gas as an energy medium, and leveraging the solid structure of the frozen material's surface and interior. Heat is transferred to the frozen material by applying negative or positive pressure. Through dissolution and separation, solutions are collected in stages to obtain solutions of different concentrations. Solutions meeting the target concentration are transferred to the next stage; solutions not meeting the target concentration are reused to further increase the concentration. This method improves the efficiency of cryogenic concentration and separation purification, is simple to operate, and is suitable for applications in food, cosmetics, biopharmaceuticals, petrochemicals, metal processing, and environmental protection.

The application belongs to the technical field of freeze concentration and specifically relates to a freeze concentration device, which comprises a freeze-dissolution assembly and a negative pressure air extraction device. The freeze-dissolution assembly comprises a container, a container upper cover, a container bottom cover, and a gas guide hole and a negative pressure guide pipe channel arranged on the container upper cover. The negative pressure air extraction device comprises a negative pressure guide pipe port, a negative pressure guide pipe, a gas-liquid separation device, and a negative pressure air extractor. After a dilute solution is frozen into a frozen material in a solid state or a solid-liquid mixed state in the freeze-dissolution assembly, the negative pressure air extraction device is started, and gas enters the container as an energy medium to transfer heat to the frozen material for dissolution. The dissolved solution is segmented and collected, the solution meeting the target concentration is collected for standby, and the solution not meeting the target concentration is continuously frozen and dissolved by using the freeze concentration device to realize concentration of the dilute solution.

Dairy products are produced by subjecting a starting dairy material to nanofiltration to remove monovalent ions to produce an ion-depleted dairy permeate; passing the ion-depleted dairy permeate through an ion exchange column and subsequently with a sodium-containing eluting solution to produce sodium phosphate and sodium citrate derived from the starting material; concentrating the sodium phosphate and sodium citrate; and combining the concentrated sodium phosphate and sodium citrate with dairy components. The dairy product contains an amount of the concentrated sodium phosphate and sodium citrate sufficient to cause fat in the dairy product to be emulsified and protein in the dairy product to be hydrated. In addition or alternatively, a dairy by-product stream may be subjected to ion exchange to remove calcium therefrom; concentrated, and combined with dairy materials naturally containing phosphate and citrate in order to adjust the citrate+phosphate-to-calcium ratio to reach an emulsified dairy product.

The present invention pertains to a new type of denatured whey protein compositions having a low content of soluble whey protein and a high content of protein and to a method of producing them. In particular, the present invention pertains to the new type of denatured whey protein compositions having a low content of soluble whey protein, a high content of protein and low content of fat and to a method of producing them. The invention furthermore pertains to products containing the high protein denatured whey protein compositions, particularly high protein, acidified dairy products, and additional uses thereof.

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.

This application relates to an imitation cheese containing prolamin and dried bacterial cells, and a method for producing the same. The imitation cheese provided in this application, which contains prolamin and dried bacterial cells, has physical properties similar to natural cheese and is nutritionally superior. The method for producing imitation cheese containing prolamin and dried bacterial cells provided in this application is excellent in terms of ease of use.

The present invention relates to a method for producing a heat treated milk-derived product having reduced lactose, comprising treating a milk-derived substrate with lactase and performing a heat treatment.

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 utility model discloses a dairy product production system, and relates to the technical field of dairy product production, the dairy product production system comprises a first production pipeline, a second production pipeline, a third production pipeline, a fourth production pipeline, a fourth production pipeline, a fifth production pipeline and a sixth production pipeline, the separated lactose is stored in a third production pipeline, water in the second production pipeline selectively flows into a fourth production pipeline, lactose in the third production pipeline selectively flows into the fourth production pipeline, and the fourth production pipeline is used for performing enzymolysis and enzyme deactivation on a mixed solution of lactose and water; protein separated from the first production pipeline is stored in the fifth production pipeline, protein in the fifth production pipeline flows into the mixed production pipeline, and mixed liquid in the fourth production pipeline flows into the mixed production pipeline. Therefore, the Maillard reaction of the dairy product can be effectively avoided, the lactose content can be regulated and controlled to change the sweetness of the dairy product, and the product quality can be constant.