525 results about "Bovine milk" patented technology

The invention discloses a freeze beverage containing isomaltose hypgather and process for preparation, wherein the raw materials comprise the following constituents (by weight ratio): cow's milk and/or dairy product and/or dairy product analogues 0-90%, isomaltose hypgather 0. 01-10. 0%, sugar 4. 0-16. 0%, stabilizing agent 0. 1-1. 0%, sour flavor agent 0-0. 7%, edible flavoring essence 0. 01-0. 4% and balancing water.

The present invention relates to one kind of gas containing sour milk beverage and its production process. The production process of the gas containing sour milk beverage includes the following steps: 1. preparing CO2 containing beverage through filtering and sterilizing CO2 gas and mixing the CO2 gas directly with basic sour milk beverage liquid, or through cooling pure water, mixing CO2 gas and pure water and mixing with basic sour milk beverage liquid; and 2. adding milk component and other nutritive additives into CO2 containing beverage via shaking to obtain gas containing sour milk beverage. The present invention increases sour milk beverage product innovatively.

A composition for restoring and maintaining gastrointestinal health comprises 40-60% by weight of an immunoglobulin composition comprising concentrated immunologically active immunoglobulins and 40-60% by weight of soluble dietary fiber selected from inulin, fructo-oligosaccharides, pectin, guar gum, and mixtures thereof. The immunoglobulin and fiber-containing composition can optionally contain one or more of a beneficial human intestinal microorganism, components of a non-immune natural defense system, an iron-sequestering molecule, and gluconic acid. Preferred beneficial human intestinal microorganisms include lactobacilli and bifidobacteria. The immunologically active immunoglobulins are preferably purified from bovine milk, milk products, or whey. Methods of use are also described.

The nutritious powder with low blood sugar creating index is prepared with fresh milk, no-sugar whole fat soybean powder, concentrated soybean protein, puffed lotus seed powder, isomaltose, fructose, selenium-rich yeast, resistant starch and soluble diet fiber, and through preparing materials, adding lactase to hydrolyze lactose, mixing materials, sterilizing, concentrating, spray drying, cooling and sieving. The nutritious powder has rich nutrients and low blood sugar creating index, contains diet fiber and organic selenium, and may be utilized easily by probiotics in human body to improve intestinal tract micro environment.

The invention provides a liquid dairy product containing earthworm protein and a preparation method of the liquid dairy product. Based on the total weight of the liquid dairy product, the liquid dairy product comprises 35.0-99.0% of milk, 0.01-0.1% of active earthworm protein and 0.06-0.17% of a stabilizing agent, wherein the stabilizing agent is combination of glycerin monostearate, sucrose fatty acid ester, gellan gum, konjac glucomannan and hydroxypropyl starch. By virtue of reasonable formulas and appropriate processes, the invention provides the liquid dairy product which combines the earthworm protein and the nutrient components of the milk, and the good stability and the good taste of the product within the sale period are achieved.

The invention relates to a production method of novel fungus fermentation soft cheese, which comprises the following steps: (1) fresh soy milk is standardized, and then added with starter to be acidulated; (2) the renninum produced by dilution of salt solution is added into the acidulated soy milk; a curd is formed and then cut; whey is removed, and cheese curds are obtained; (3) the curds is moulded, and the whey is further removed through a salting method; (4) single or mixed fungus spore suspension used for preserved beancurd production is splashed on the surface to cultivate; fungus is packaged after full growth, continues to get mature under low temperature, and finished cheese is obtained. The production method has scientific process, is simple to be operated, takes the traditional fungus cheese production process as the basis at the same time of improving the flavor of the cheese, can directly use overseas fungus cheese production technologies and equipment, and is a novel fungus cheese production method applicable to modern mass production.

Oligosaccharides from bovine milk, whey and dairy products, and methods of producing bovine milk oligosaccharides are provided.

The invention provides DHASCO (docosahexaenoic acid single cell oil)-contained modulated milk and a production method thereof. The raw material formula of the DHASCO-contained modulated milk comprises 75-99 weight parts of raw milk, 0.005-0.15 weight parts of the DHASCO, 0.001-0.005 weight parts of vitamin E, 0.01-0.1 weight parts of ascorbic acid and 0.01-0.1 weight parts of basic salt. In the DHASCO-contained modulated milk and the production method thereof, the ratio of each component is rationally screened, and the problem of the stability of the DHASCO in the modulated milk is solved, sothat the DHASCO can keep better flavor in the products, the products have no peculiar smell, and the product system is steady.

The invention relates to a cream cheese and a preparation method thereof. The technical scheme is to use milk fat raw material: 15-85%; whole milk: 10-80%; milk protein raw material: 1-10%; carbohydrate raw material: 1-10%. The present invention expands the raw material source of the cream cheese, uses milk protein raw material, carbohydrate raw material and stabilizer as ingredients, forms a stable texture without whey precipitation, and omits the process step of removing whey. The invention uses lactic acid bacteria including diacetyl lactis streptococcus to mix and ferment the ingredients of cream cheese, so that the product can form a new flavor.

The invention provides a streptococcus thermophilus AR-333 strain and application thereof. The streptococcus thermophilus AR-333 strain is obtained through being separated from naturally fermented milk, and the collection number of the strain is CGMCC 10262. The streptococcus thermophilus AR-333 is fermented for 16h under the condition of 40 DEG C by skimmed milk; the yield of extracellular mucopolysaccharide reaches 256.97 mg/L; meanwhile, the streptococcus thermophilus is used as a yoghourt fermenting agent; the viscosity of yoghourt can be obviously improved; the tissue state of the yoghourt can be improved; good flavor is realized; the generated extracellular mucopolysaccharide has an immunologic competence regulating function; macrophages RAW264.7 can be simulated to release NO.

The invention discloses high-protein yoghourt and a making method thereof. The protein content of the product is over 9.5 percent, and the fermented milk contains 86 to 96 percent of raw cow's milk, 0 to 3.0 percent of concentrated lactalbumin, 3.0 to 6.0 percent of white granulated sugar, 0 to 2.0 percent of diluted cream, and 1 to 3 percent of lactic acid bacteria first-generation leavening agent. The making method comprises: preparing the lactic acid bacteria first-generation leavening agent, standardizing the raw cow's milk, mixing material, degassing, homogenizing, sterilizing, cooling, inoculating the lactic acid bacteria first-generation leavening agent, fermenting, centrifugally filtrating and concentrating, packaging, cooling and obtaining finished products. According to the high-protein yoghourt making process discloses by the invention, the raw cow's milk is made of high-quality raw cow's milk with total bacterial count of less than 20,000cfu/ml, the fermented milk is concentrated by centrifugal filtration, the nutrition of the yoghourt is more than 4 times that of common yoghourt, and high-nutrition yoghourt is made; after the being concentrated, the yoghourt is more fragrant and tastes thicker and finer; and in a 21-day quality guarantee period, the product is stable.

The invention discloses a brown lactic acid bacteria beverage containing enzyme and a preparation method thereof. The lactic acid bacteria beverage comprises the following raw materials by mass percentage: 20-41% of raw material milk, 3-20% of fruit and vegetable juice, 0.15-0.5% of a stabilizing agent, 1.51-16% of a sweet substance, 0.05-0.35% of an acidity conditioning agent, 0.002-0.08% of buffer salt, 0.045-0.6% of a starter A, 0.001-0.004% of a starter B, and the balance of water. The preparation method comprises the following steps: by screening specific lactic acid bacteria, fermenting the fruit and vegetable juice to prepare a fruit and vegetable broth. The fruit and vegetable broth and a brown lactic acid bacteria beverage semi-finished product are mixed, the steps of blending, sterilization, aseptic homogenizing, and cooling are carried out to prepare the beverage with high live bacteria number, the brown lactic acid bacteria beverage has cow's milk fermentation flavor and special fermentation flavor of the fruit and vegetable juice, and has dual nutrition value of the enzyme and the fermented cow's milk.

The invention relates to a kind of Se-enhanced amino acid yoghourt manufacture method and the product hemogenization the mixture of the fresh milk (ewes' milk or remade milk) and the sugar, then high temperature sterilization, cooling down, adding the the Se amino acid transform and the probiotics growth accelerant, then inoculating the Bifidobacterium, Strptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus bulgaricus, fermentation and cool storage. The cfu of the Bifidobacterium, Strptococcus thermophilus, Lactobacillus acidophilus , Lactobacillus bulgaricus will be up to 109/mL,107/mL,108/mL,108/mLand 108/mL the Se concentration will be up to 0.1-0.32mg/L, among this, 50% is from the Se-amino acid. Such product is safety and integrated multi-function contained with the yoghourt, probiotics and the organic Se. It will do benefit to our body entironment, anti-pathogeny microorganism. It can enhance the body immunity function and illness resistance.

The present invention discloses a whipping unsalted cream and a production process thereof, the stirred unsalted butter of the invention contains the following components in 100g of raw material: 80 to 98g of unsalted butter, 0. 5 to 19g of milk, 0. 1 to 0. 8g of emulsifier, 0. 1 to 0. 8g of stabilizer, 0. 0 to 0. 1g of pigment, 0. 0 to 0. 05g of preservative and balance of water, preferably, nutrition enhancer is added. The production process includes the following steps of raw milk acceptance, the separation of unsalted butter, the addition of milk, emulsifier, stabilizing agent, pigment and preservative, pasteurization, UHT sterilization, homogenization, cooling, on line addition of nutrition enhancer in sterile environment and packaging. The product of the invention has smooth taste, high whipped topping, rich nutrient and long collapse period, and the shelf life is prolonged by the adoption of UHT sterilization and aseptic package and on line addition of nutrition energizing agent.

The invention discloses a preparation method of a purple sweet potato fermented product. The preparation method comprises the following steps of: preparing whole purple sweet potato powder through microwave curing by using purple sweet potatoes and fresh milk or milk as main materials, and preparing fermented milk by using mixed bacteria of beneficial lactobacillus lactobacillus bulgaricus and streptococcus thermophilus according to a volume ratio of 1 to 1 as a mixed leavening agent; fermenting the microwave cured whole purple sweet potato powder and the fermented milk in a mixed manner; and sterilizing and filling, so as to obtain a finished product. The preparation method is simple to mix; the release of nutrient elements, such as anthocyanin of the purple sweet potato and selenium, can be effectively promoted by using the microwave cured whole purple sweet potato powder as a main material for fermenting the purple sweet potato; the effects of animal protein nutrition and plant dietary fiber can be effectively combined through fermentation; the purple sweet potato fermented product has the advantages of comprehensive nutrition, high additional value and good taste, and is beneficial to reception and digestion of a human body; and the purple sweet potatoes can be comprehensively used, and the waste emission and the environment pollution can be avoided.

A mixed forage for milk cow to improve milk quality and the physique of milk cow is prepared from 19 raw materials including corn, bean dregs, alfalfa, composite protein, calcium carbonate, yeast, etc through pulverizing and mixing.

The invention discloses fermented milk without a food additive and a preparation method for the fermented milk, and belongs to the field of dairy product production. The fermented milk without the food additive comprises the following components by mass percent: 85-93 percent of milk, 0.5-5 percent of cheese powder, 0.5-2 percent of whey protein powder and 6-8 percent of sugar, wherein the inoculation amount of a fermenting agent is 1*10<6>-1*10<7>CFU/g, and the sum of the mass percentages of all the components is 100. According to the fermented milk, the protein concentration in the raw milk is increased by adding the natural cheese powder and the whey protein powder, and the problem of granular milk caused by the excessive adding amount of the whey protein powder can be solved; besides, nutrient substances in the cheese is easier to digest and absorb under the fermentation action of microorganisms; compared with the concentrated fermented milk with single flavor, the fermented milk is more easily accepted by customers; streptococcus thermophilus with weaker post-acidification or a yoghurt fermentation agent with weaker post-acidification is selected, so that the filling temperature can be increased, and the loss of viscosity of the fermented milk during filling is reduced.

The invention discloses a method for quickly detecting the fat content of bovine milk based on a dielectric spectrum technique. According to the method for quickly detecting the fat content of the bovine milk based on the dielectric spectrum technique, dielectric spectrums (relative dielectric constant spectrums and dielectric loss factor spectrums), in certain one radio-frequency/microwave range of one batch of bovine milk samples are obtained by utilizing a network analyzer (or an impedance analyzer) and a coaxial probe; characteristic dielectric variables which express the fat content of the bovine mink are extracted from the dielectric spectrums; linear or nonlinear detection models for detecting the fat content of the bovine milk are established based on the dielectric spectrums in the whole radio-frequency/microwave range or the extracted characteristic dielectric variables; the models are inspected; the model of which the prediction-set root-mean-square error is minimal is used as an optimal model for detecting the fat content of the bovine milk. The dielectric spectrum of a bovine milk sample of which the fat content is unknown is measured; the numerical values of the characteristic dielectric variables are substituted into the optimal model, so that the fat content of the sample can be calculated. The method for quickly detecting the fat content of the bovine milk based on the dielectric spectrum technique has the advantages that the detection is convenient and quick, the operation is simple, the precision is high, and the on-line and real-time detection can be realized.

The invention discloses a method for separating and detecting whey proteins, which comprises the following steps: pretreating the whey protein; and completely separating bovine alpha-lactalbumin, bovine beta a-lactoglobulin, and bovine beta b-lactoglobulin in a sample by an ultra-performance liquid chromatography column taking 1.7 mu m ethylidene bridged hybrid (BEH) particles as a filler, and performing section scan by a mass analyzer to quantitate the unmodified bovine lactalbumin and lactoglobulin. In the method, human alpha-lactalbumin is added as internal standard. The method can accurately measure the contents of the three types of unmodified bovine whey proteins in multiple kinds of food, and has simple pretreatment, high sensitivity, quick detection speed and good selectivity.

The invention provides a process for producing milk drinks comprising the following steps, (1) subjecting cow's milk or yoghurt to homogenization treatment, storing in buffering tanks, mixing granulated raw material with cow's milk or yoghurt homogeneously, and carrying out sterilization.