54results about How to "Stable organization" patented technology

The invention discloses drinking type fermented milk and a preparation method thereof. The fermented milk is prepared from the following raw materials of a stabilizing agent which consists of 0.1%-0.4% of pectin and 0.4%-0.8% of acetylated distarch phosphate, 0.01%-10.0% of a sweetening agent, 0.001%-0.006% of a fermenting agent and the balance being raw milk. The preparation method of the fermented milk comprises the following steps of (1) uniformly mixing the raw milk with the sweetening agent, the pectin and the acetylated distarch phosphate so as to obtain feed liquid A; (2) performing homogenizing, sterilizing and cooling on the feed liquid A so as to obtain feed liquid B; (3) inoculating the fermenting agent in the feed liquid B, performing uniform mixing, and then performing fermentation so as to obtain feed liquid C; and (4) performing bacteria-free homogenizing, cooling and after-cooking on the feed liquid C, wherein the bacteria-free homogenizing pressure is 0-5 MPa, and the temperature is 37-45 DEG C. The fermented milk prepared by the method disclosed by the invention is low in stickiness, and refreshing and smooth in mouth feel, and contains viable bacteria, and tissue states are stable within the guarantee period.

The invention discloses a black corn sour milk drink. The sour milk drink is prepared by fermenting raw materials comprising a black corn puree, high quality goat milk, a stabilizing agent and a fermenting agent. The sour milk drink obtained in the invention has the advantages of good solidification state, no whey precipitation, slip and fine mouthfeel, large amounts of nutrients of dietary fibers, flavonoids, trace elements, VE and the like, and possessing of health and eating nutrition functions.

A sour litchi milk with unique taste and nutritive and health-care functions is prepared through dissolving the mixture of methoxy pectin, modified starch and propanediestor alginate in water, removing peel and kernel from litchi fruit, breaking, mixing it with said solution, adding conventional sour milk and stirring.

The invention discloses yogurt containing fermented glutinous rice and fruit granules and a preparation method of the yogurt. The yogurt comprises components of raw materials as follows: raw milk, a stabilizer, a leavening agent, a sweet substance, fermented glutinous rice and fruit granules. The preparation method of the yogurt comprises the following steps: (1), the raw milk, the stabilizer and the sweet substance are uniformly mixed to obtain a feed liquid A; (2), the feed liquid A is homogenized, sterilized, and cooled to obtain a feed liquid B; (3), the leavening agent is inoculated to the feed liquid B for fermentation to obtain fermented milk, and the fermented milk is cooled; and (4), the fermented glutinous rice and the fruit granules are added to the cooled fermented milk on line, and cold fermentation is performed after filling to obtain a product. The prepared yogurt containing the fermented glutinous rice and the fruit granules is fine, smooth, and has good rice chewing sensation, mellow and milk scent coordination, both taste of pulp and rice and nutritional values of yogurt, fruit and rice wine, fine and stable texture, good flavor, long quality guarantee period, good stability in shelf period and broader market prospect.

The invention discloses coffee yogurt and a preparation method thereof. Raw materials include 85.3-97.3% of raw milk, 1-5% of single cream, 0.4-0.8% of coffee powder, 1.2-2.0% of coffee concentrated liquor, 0.01-6.5% of sweetening agents, 0.05-0.08% of emulsifiers, 0.01-0.1% of stabilizers, 0.02-0.04% of one or more of sodium bicarbonate or sodium caseinate and 0.01-0.2% of intermediate-temperature lactic acid bacteria starters. The preparation method includes the steps that firstly, the raw milk is heated and mixed with the single cream, the coffee powder, the coffee concentrated liquor, the emulsifiers, the stabilizers, the sodium bicarbonate and the like, heat preservation is performed, and materials A are obtained; secondly, homogenizing and sterilization are performed, and a fermentation substrate is obtained; thirdly, temperature is lowered, and fermentation agents are added at the temperature of 35-38 DEG C for fermentation. The structural state of the coffee yogurt is stable, and the coffee yogurt has the special aroma of coffee milk and the milk aroma of yogurt. The preparation method is easy and convenient to operate and favorable for large-scale production.

The invention discloses inflatable fermented milk and a preparation method thereof. The fermented milk contains the following raw materials in percentage by weight: 8%-12% of saccharose, 0-15% of watery cream, 0-0.15% of an emulsifying agent, 0-0.25% of pectin, 0.5%-2% of gelatin, 0.7%-1.5% of starch, 0.004%-0.008% of a fermenting agent and the balance of raw material milk; and fermented milk is further inflated with nitrogen, and the inflation amount of the nitrogen is 75%-85% of the volume of the fermented milk. The inflatable fermented milk is prepared by the steps of mixing all raw materials except the fermenting agent, carrying out homogenization and sterilization, cooling, inoculating the fermenting agent for fermentation, and carrying out encapsulation. The fermented milk is inflated with nitrogen, and the proportion of the raw materials is optimized, so that the inflatable fermented milk with a fluffy, silky and soft texture is obtained; and the obtained inflatable fermented milk has a relatively high viable count, has the stable tissue state in a guarantee period and simultaneously has the sour and sweet flavors of the fermented milk and the taste of a soft mousse cake, and the overflowing of gas is avoided.

The invention provides a bean-based pudding and a manufacturing method thereof. The soy-based pudding comprises, by mass, 5-10% of soybean protein isolate and/or soybean flour, 10-15% of a sweetener,2-5% of vegetable oil, 12-20% of starch, 0.05-0.2% of mono- and diglycerides, 0.2-0.5% of carrageenan, 0.1-0.2% of Tara gum, and the balance of water. The soybean protein and/or soybean flour are/is used as the raw material, so the product is rich in nutrients, has good flavor, state and mouthfeel, has elasticity and a good stability, and does not delaminate after long-term storage.

The invention discloses a special stabilizing agent for normal temperature fermented soybean milk and applications thereof. The stabilizing agent comprises following components in parts by weight: 1.00 to 1.50 parts of low-ester pectin, 1.00 to 1.50 parts of agar, 8.00 to 12.00 parts of modified starch, and 0.80 to 2.00 parts of milk minerals. The stabilizing agent is used to prepare normal temperature fermented soybean milk. The stabilizing agent accounts for 10.80 to 17.00 wt% of the total weight of raw materials during the preparation process. The normal temperature fermented soybean milk prepared from the special stabilizing agent can tolerate a secondary pasteurization treatment, whey precipitation caused by shrinkage and contraction of proteins is prevented, after cooling, the normaltemperature fermented soybean milk has a unique smooth and fine texture, the appearance is smooth, the soybean odor is removed, the flavor is as good as that of yogurt, and the shelf life can reach 150-180 days at a room temperature.

The invention discloses pine pollen-seasoned milk, which belongs to the field of dairy product processing. The milk product uses milk and pine pollen as basic raw materials and is prepared from the following components in percentage by weight: 80 to 90 percent of milk, 0.5 to 1.0 percent of pine pollen, 0.1 to 0.5 percent of composite deflocculant, 0.01 to 0.05 percent of polyphosphate, 5 to 11 percent of other auxiliary materials and the balance of water. The seasoned milk of the invention is prepared by weighing the raw material milk according a mixing ratio, heating the milk to 50 to 70 DEG C, adding the pine pollen, composite deflocculant, polyphosphate, other auxiliary material and water according to the mixing ratio; and fully mixing, dissolving, heating to 50 to 70 DEG C, homogenizing and sterilizing at ultrahigh temperature. The seasoned milk has high pine pollen content and overcomes the drawbacks of the milk in terms of nutritive functions such as regulating gastrointestinal balance and resisting fatigue. The flavor and appearance quality of the milk are not affected by the bitter taste and insolubility of pine pollen.

The invention provides a method for manufacturing standard test blocks used for a 300M steel tempering acid etch detection, which solves the defect that the current process parameters fluctuate with the change of the solution concentration. The method of the invention is characterized in that the standard test blocks with seven different structural states are prepared. According to the invention, the color of seven standard test blocks which are performed acid etching are observed for judging the suitability of a tempering acid etch reagent and tank liquid concentration process parameters; as well as for comparing and judging after the components are performed acid etching. Because test blocks with different states have different structures, the colors are different after being acid etched by using same reagent and tank liquid. The completeness of surface of 300M steel components can be contrasted and inspected by the test blocks, and the verification of the suitability of the acid etch technology can be realized by the standard test blocks simultaneously. The acid etch process parameters matched with concentration of the acid etch reagent and the tank liquid can be determined. The standard test block with each state is prepared individually, so that the structural state is stable and the standard test blocks enable repeated use. The method of the invention has the advantage of simple and convenient operation. The method for manufacturing standard test blocks is used for the 300M steel tempering acid etch detection.

The invention discloses solidification type aloe yoghourt. The raw materials of the solidification type aloe yoghourt adopting the formula comprise the following components in parts by weight of 10-20parts of aloe, 10-25 parts of nonfat dry milk, 4-6 parts of granulated sugar, 2-5 parts of water soluble dietary fibers, 0.001-0.01 part of casoik flour, 0.001-0.01 part of transglutaminase and 2-5 parts of a composite fermenting agent. The casoik flour and the transglutaminase are used for replacing a stabilizing agent which is added, through controlling the activity of alpha-casein substrates in the casoik flour, and through catalytic conversion of the transglutaminase, the solidification property of the yoghourt is effectively improved, the nutrient value of the nonfat dry milk and the nutrient value of the aloe are reserved, the mouth feel of milk products is improved, and the tissue state is stable; and besides, the water soluble dietary fibers are added, so that the prepared yoghourt is healthier. The invention further discloses a preparation method of the aloe yoghourt. The preparation method comprises the steps of preparing materials, pretreating the aloe, performing sterilization, performing blending, performing homogenizing, performing sterilization, performing cooling, performing inoculation, performing fermentation, performing cold storage and performing mixing. In addition, compared with conventional solidification type yoghourt, the solidification type aloe yoghourt disclosed by the invention has better solidification property and smoothness, and whey separationis reduced.

The invention relates to the technical field of food processing, and particularly relates to fructus hibiscus coccineus buffalo milk yogurt and a preparation method thereof. The fructus hibiscus coccineus buffalo milk yogurt disclosed by the application is prepared from the following raw materials in parts by weight: 10 to 20 parts of fructus hibiscus coccineus juice, 3 to 7 parts of white sugar, 80 to 150 parts of buffalo milk, and 7 to 10 parts of a yogurt leavening agent, wherein the leavening agent is prepared from lactobacillus delbrueckii subspecies bulgaricus, streptococcus thermophilus, bifidobacterium pseudolongum and lactobacillus plantarum in a mass ratio of 2 to 1 to 1 to 1; the lactobacillus plantarum in the leavening agent is obtained by carrying out separation from three-way crossbred buffalo milk of self-breeding variety by an inventor, macromolecular substances such as proteins, cellulose and pectin can be converted into small molecule substances which are easily absorbed by a human body, and lactase and the like also can be produced so as to be beneficial for the human body to digest lactose; moreover, the buffalo milk yogurt has a plurality of physiological functions of protecting the stomach and the liver, preventing aging, increasing the endurance, resisting cancers and the like.

The invention discloses low-lactose soybean-milk-flavored yoghourt. The raw materials of the low-lactose soybean-milk-flavored yoghourt comprise the following components in parts by weight of 10-20 parts of soybeans, 10-25 parts of nonfat dry milk powder, 4-6 parts of granulated sugar, 2-5 parts of water-soluble dietary fibers, 0.01-0.1 part of lactase, 0.4-0.8 part of xanthan gum, 0.4-0.8 part ofpropylene glycol alginate, and 2-5 parts of a composite fermentation agent, wherein the lactase is added, so that the lactose low in sweetness and solubility in milk can be converted into monosaccharide (glucose and galactose) high in sweetness and solubility; the possibility that the lactose in the milk is crystallized and separated out is reduced; and besides, in the fermentation process, the lactose which cannot be used by general yeast can be hydrolyzed to form the glucose for use. The invention further discloses a preparation method of the low-lactose soybean-milk-flavored yoghourt. Thepreparation method comprises the following steps of preparing materials, pretreating the soybeans, performing soaking, performing grinding to obtain soybean milk, performing filtering, performing sterilization, performing blending, performing homogenizing, performing sterilization, performing cooling, performing inoculating, performing fermentation and performing cold storage. The low-lactose soybean-milk-flavored yoghourt is simple to process, low in cost, high in nutrient value and convenient to eat, and is favorable for health of human bodies, and the preparation method is suitable for preparation of the low-lactose soybean-milk-flavored yoghourt.

The invention relates to the technical field of food processing, and specifically relates to pepino-melon buffalo-milk sour milk and a preparation method thereof. The pepino-melon buffalo-milk sour milk is prepared from the following raw materials in parts by weight: 10-20 parts of pepino melon juice, 3-7 parts of white granulated sugar, 80-150 parts of buffalo milk, and 7-10 parts of a sour milkfermentation agent. The sour milk fermentation agent is composed of Lactobacillus delbrueckii subspecies bulgaricus, streptococcus thermophilus, bifidobacterium pseudolongum and lactobacillus plantarum at a mass ratio of 2:1:1:1; and the lactobacillus plantarum is prepared by performing separation on milk of three-variety hybrid buffaloes which are bred by the inventor himself/herself. Thus, macromolecular substances, including proteins, cellulose, pectin and the like, are conversed into small-molecular substances which can be easily absorbed by the human body; moreover, lactose easy for the human body to digest, including lactase and the like, are produced, so that the pepino-melon buffalo-milk sour milk has the functions of resisting cancer, delaying senility, lowering blood pressure, reducing blood glucose, diminishing inflammation, supplementing calcium and beautifying.

The invention discloses a bean dreg brown fermented milk beverage and a preparation method thereof. The bean dreg brown fermented milk beverage comprises the following components in percentage by mass: 5-20% of skimmed milk, 1-10% of fresh bean dregs, 1-8% of reducing sugar, 2-10% of white granulated sugar, 0.01-0.1% of a yoghurt starter, 0.05-0.3% of a stabilizer and the balance of water. The bean dreg brown fermented milk beverage prepared by the preparation method disclosed by the invention is free from beany flavor, has a special scorch aroma, and is smooth in mouth feel, moderate in sour and sweet degrees, not obvious in bean dreg granular sensation and stable in tissue state. The bean dreg brown fermented milk beverage product development improves the bean dreg utilization rate and the market additional value, and solves the problem of bean dreg recycling. Meanwhile, the bean dreg brown fermented milk beverage is low in raw material cost, and the method is simple and easy to implement.

The invention relates to propolis walnut milk with a defecating function. The proplis walnut milk is prepared from the following raw materials in parts by weight: 20 to 25 parts of full-grease milk, 14 to 18 parts of walnut kernels, 1 to 2 parts of propolis, 4 to 6 parts of honey, 0.5 to 0.7 part of beewax, 0.08 to 0.1 part of pectin, 50 to 60 parts of water, 0.06 to 0.08 part of Arabic gum, and 1 to 2 parts of rock candies. The propolis walnut milk provided by the invention is good in taste, stable in tissue state, remarkable in curative effect for constipation, and suitable for constipation crowd to eat for a long time.