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Pickled Milk Food

A technology for pepper milk and food, which is applied to bacteria, dairy products, food science and other directions used in food preparation, can solve the problems of reduced nutritional quality and poor functionality.

Active Publication Date: 2021-04-30
JUNLEBAO DAIRY GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to enrich the taste of cheese, in the prior art of milk or cheese preparation, the form of adding flavoring agents to the raw materials is often used to form dairy foods with flavors such as strawberry and orange flavors, but due to the addition of flavoring agents, it is difficult to form The shelf life of the product is negatively impacted and the functionality of the existing product is poor, which reduces the nutritional quality of the product

Method used

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  • Pickled Milk Food
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Embodiment Construction

[0027] It should be noted that, in the case of no conflict, the embodiments of the present invention and the features in the embodiments can be combined with each other.

[0028] The present invention will be described in detail below with reference to the accompanying drawings and examples.

[0029] The invention relates to a pickled pepper milk food. The main design concept is: the pickled pepper milk food is obtained by fermenting, curdling and washing the main ingredient containing raw milk; the main ingredient contains raw milk, side cheese Lactobacillus N1115, and pickled peppers.

[0030] By adding Lactobacillus paracasei N1115 and pickled peppers to the raw milk, the prepared pickled pepper milk food contains probiotics that can reproduce well, and the functional components in the milk food are enhanced. At the same time, the pickled pepper and by-product The metabolite lactobacillus produced and accumulated by mixed fermentation of Lactobacillus casei N1115 can inhib...

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PUM

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Abstract

The invention relates to a pickled pepper milk food. The pickled pepper milk food is obtained by fermenting, curdling and washing a main ingredient containing raw milk; the main ingredient contains raw milk, Lactobacillus paracasei N1115, and pickled peppers. In addition, the present invention also relates to a preparation method of pickled pepper milk food.

Description

technical field [0001] The invention relates to the technical field of dairy products and preparation thereof, in particular to a pickled pepper milk food; meanwhile, the invention also relates to a preparation method of the pickled pepper milk food. Background technique [0002] Milk is rich in nutrition, easy to digest and absorb, high in quality and low in price, and convenient to eat. It is the most "close to perfect food". It is called "white blood" and is the most ideal natural food. The protein in milk is mainly casein, albumin, globulin, milk protein, etc. Among the more than 20 kinds of amino acids contained in it, there are 8 kinds of amino acids necessary for the human body. Milk protein is a complete protein, and its digestibility is as high as 98%. . Milk fat is a high-quality fat with the best quality. Its digestibility is above 95%, and it contains a lot of fat-soluble vitamins. The sugars in milk are galactose and lactose. The proportion of mineral content...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/05A23C19/032
CPCA23C19/0323A23C19/054A23V2400/165
Inventor 郭慧王楠范如意朱宏耿永然荀一萍李丽华李金婵李秀军王彦民
Owner JUNLEBAO DAIRY GRP CO LTD