410results 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 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 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 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 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.

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.

Cleaning-in-place (CIP) systems utilize membrane filters for purifying liquid substances in many industries, including but not limited to, the dairy industry, breweries, pharmaceutical industry, and the food industry. These membrane filters undergo a rigorous cleaning process that despite cleaning can leave foulants on the membranes which hamper filter effectiveness. In addition to the cleaning, enzymes can be applied to the membranes to remove foulants and restore filtering effectiveness. However, introduction of enzymes into these CIP systems can be problematic if enzymes remain after cleaning. This disclosure provides a system and methods to mimic the membrane modules and verify that a correct inactivation procedure occurred. The systems and methods include a separate membrane sample so that no membrane modules need be removed to verify full enzyme inactivation.

The present application provides a strain of Latilactobacillus curvatus and its application for reducing the odor of sheep milk products, the disclosed strain is classified as Latilactobacillus curvatus, the preservation number is CGMCC NO.31084, and the preservation date is June 26, 2024. The strain involved in the present application has the effect of reducing the odor of milk products related fatty acids such as caproic acid, caprylic acid and capric acid, and can be applied in the preparation of fermented sheep milk, cheese, milk powder and other milk products, and more flavor substances can be produced. The present application has important significance for reducing the odor of sheep milk, meeting the needs of more consumers, developing new sheep milk products, and is beneficial to creating more profits for dairy enterprises, and has a wide application prospect.

The invention relates to the technical field of milk food preparation, in particular to normal-temperature fermented milk and a preparation method thereof. The ultrasonic treatment acts on the milk base material and fermentation strain composite system, and the ultrasonic process parameters adaptive to the composite system are developed, so that the metabolic activity of the milk protein structure and the fermentation strain can be regulated and controlled, the generation of nitrogen oxides can be directionally inhibited, and the potential risk of health can be reduced. The ultrasonic treatment process is short in time, easy to regulate and control and easy to efficiently integrate with an existing fermented milk production line, and has good large-scale production potential. Besides, ultrasonic treatment is carried out on a milk base material and fermentation strain composite system under specific parameters, the protein gel network structure can be optimized to improve the texture, meanwhile, the content of sulfides, alcohols, aldehydes, ketones and aromatic compounds is directionally increased, and the flavor of the product is optimized.

A mineral nutritional composition for promoting infant physical growth and the use thereof. The nutritional composition comprises mineral nutrients. The mineral nutrients comprise iron, magnesium, zinc and selenium, wherein in the mineral nutrients, a mass ratio of the iron, the magnesium, the zinc and the selenium is (1.2-3.2):(12-30):1:(0.006-0.015). Also provided is the use of the nutritional composition in the preparation of a food product for promoting growth and development.

This application relates to the field of dairy food preparation technology, specifically to a room-temperature fermented milk and its preparation method. This application utilizes ultrasonic treatment on a composite system of milk base material and fermentation strains, and develops ultrasonic process parameters adapted to this composite system. This allows for the regulation of milk protein structure and the metabolic activity of fermentation strains, specifically inhibiting the generation of nitrogen oxides to reduce potential health risks. The ultrasonic treatment process of this application is short, easily controllable, and easily integrated with existing fermented milk production lines, possessing good potential for large-scale production. Furthermore, by ultrasonically treating the composite system of milk base material and fermentation strains under specific parameters, this application can also optimize the protein gel network structure to improve texture, while simultaneously increasing the content of sulfides, alcohols, aldehydes, ketones, and aromatic compounds, thus optimizing product flavor.

A method for producing starched yogurt involves treating raw milk with protein glutaminase to prepare modified milk prior to fermentation with a starter culture. After fermentation, the gel structure of the resulting yogurt is disrupted to produce starched yogurt. This process results in a starched yogurt with a sufficiently high viscosity without the need for thickeners or cross-linking enzymes.

The present application relates to the technical field of fermented milk, and particularly relates to a normal-temperature zero-sucrose yoghurt and a preparation method thereof.The preparation method of the normal-temperature zero-sucrose yoghurt provided by the present application comprises the following steps: preparing raw cow milk, and adding stabilizers, sweeteners, inulin or xylo-oligosaccharides, whey proteins and honeysuckle extract liquid, and then performing fermentation by using streptococcus thermophilus, lactobacillus bulgaricus and probiotics as fermentation strains.The normal-temperature yoghurt provided by the present application can ensure product flavor and shelf life stability and achieve the effect of weight loss through the synergistic effect of various raw materials.It is verified through animal experiments that the normal-temperature zero-sucrose yoghurt prepared by the present application has the effects of regulating rat weight, body fat rate and weight-related genes during the shelf life.

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.