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 invention relates to milk and a method for preparing thereof, in particular to fluid milk applicable for infants below six months old, which belongs to a milk technical field. The milk comprises 18.5-33 percent of fresh milk or reconstituted milk, 0.8-1.6 percent of concentrated lactoalbumin, 3.1-8.5 percent of sugar, 0.35-2.5 percent of vegetable oil, 0.01-0.6 percent of emulsifier (0.1-0.4 percent is preferable), 3-10 mg / 100g of ethylamine sulfonic acid, 1-7mg / 100 g of nucleotide, 20-30mg / 100 g of casein phospho peptides, 1-21mg / 100 g of DHA, 4-30mg / 100 g of ARA, 4-15mg / 100 g of lactoferrin, 50-70mg / 100g of GOS, 40-60mg / 100 g of FOS, 5-28mg / 100 g of choline, 5-28mg / 100 g of phaseomannite, 0.007-0.03 percent of Vitamin B complex, 0.00005-0.08 percent of complex mineral element (by elements) and soft water for the rest percentage.

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 discloses a technology for making coated soybean cheese. The technology for making the coated soybean cheese comprises the following three steps of: A) preparing soybean milk; B) making soybean cheese by mixed fermentation; and C) preparing the coated soybean cheese. The soybean milk is obtained by ultrasonic treatment after soybean is thermally pulped. The soybean cheese is obtained by squeezing soybean curd formed under the co-action of inoculated lactic acid bacteria leaven for fermenting and added D-gluconic acid-delta-lactone (GDL). The coated soybean cheese is prepared by using the soybean cheese subjected to limited enzymolysis as a raw material. The coated soybean cheese which is not added with any milk product components has good flavor property, coated property anddeliquescence in mouth.

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 used for milk rich in galacto-oligosaccharide, comprising the steps as follows: heating milk, separating fat to get skim milk, pasteurizing, cooling, hydrolyzing by immobilizing Beta-galactosidase, UHT sterilizing, cooling and packaging. The carrier of the immobilized Beta-galactosidase is granular carrier with hydrazide group; immobilization method of the Beta-galactosidase comprises the steps as follows: the grains with the hydrazide group are added in glutaraldehyde and statically arranged for 0.5-1 hours; glutaraldehyde which is residual on the activation carrier is washed away by aseptic water; subsequently, Beta-galactosidase is added and statically arranged for 2-4 hours; the residual Beta-galactosidase is washed away by the aseptic water, thus gaining the immobilized Beta-galactosidase. The method greatly reduces the content of the lactose in the milk, meanwhile, the method generates galacto-oligosaccharide of high content; therefore, the method not only solves the problem of lactose intolerance but also adds galacto-oligosaccharide bifidus factor in the milk.

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 fruit juice and grain seasoned milk contains milk 75-95 weight portions, grains 0.1-10 weight portions, fruit juice 0.1-10 weight portions, sugar 2-7 weight portions, stabilizer 0.1-1 weight portions and edible essence 0.05-0.2 weight portions. The fruit juice and grain seasoned milk has combined fruit vitamins and cellulose, grain nutritious components and milk protein, and thus has reasonable and balanced rich nutrients and improved taste. It is especially suitable for teenage and wage earners.

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 relates to an instant cheese and a preparation method thereof. The preparation method comprises the steps: using full-cream fresh milk as main material, pasteurizing the milk after being hydrolyzed through lactase, and concentrating the full-cream fresh milk to 35-40 percent of the original volume in vacuum. The preparation method of the instant cheese has the core points that transglutaminase is added at 35 DEG C, and milk proteins are linked to form a protein network under the action of the transglutaminase, thereby forming a uniform and stable gel system easily. Then, chymosin is added for promoting gel to form , and uniform, stable and delicate instant cheese can be obtained in a water bath for half hour at about 30 DEG C. The invention is simple and easy for operation, and can be used for development of various application products on the theoretical basis, including breakfast cereal cheese, jelly cheese and the like. Moreover, the instant cheese can meet the requirements of consumers for taste, texture, nutrition, and the like.

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 invention provides a processing method of semi-hard cheese, comprising the following processes: first passing the TTC test of which result is negative and sensory test, standardizing raw milk of which the acidity is tested to 18 DEG CT, sterilizing, fermenting, adding calcium chloride and rennin, curd cutting, stirring, discharging whey, pressing and molding, adding salt, maturing and the like. The mouthfeel of the semi-hard cheese provided by the invention is applicable to Chinese most consumers, the palatability is strong and the processing method is easy to grasp and is applicable to promotion and industrial production.

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.

The invention relates generally to the use of pharmaceutical compositions to increase milk production alone or in combination with certain biological active ingredients. Specifically, the method relates to the use of pharmaceutical compositions that will act on the feedback of the intrinsic regulatory pathway in the mammalian mammary gland. The present invention provides for as a method of increasing bovine milk production as well as a method of correcting certain human lactation abnormalities. Preferably, the compounds used in the methods of the present invention are one or more active agents capable of inhibiting peripheral aromatic amino acid decarboxylase (AADC) enzymes, peripheral tryptophan hydroxylase (TPH) enzymes, peripheral serotonin (5-HT) enzymes, or a combination of enzymes thereof.

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 provides a preparation method of a low fat Mozzarella cheese, aiming at improving flavor and taste of low fat cheese. The cheese is endowed with excellent qualities by adding whey protein concentrate (WPC) into low fat milk, adopting selective compound bacteria as ferment, and optimizing technique parameters. The preparation steps of the low fat drawing cheese comprise: degrease disposing of cowmilk, pasteurization, preparatory culture, adding renninum, discharging whey, drawing and salting, etc. The cheese obtained with the invention method has the advantages that: the cheese has good plasticity, supple taste and soft incense; fat content of the cheese is 1 / 3 to 1 / 4 of that of the common cheese, and requirements of cheese favorer and specific population are met; quality of the product is easier to be accepted by consumers, therefore the product has practical application significance.

The invention provides a cattle 2, 2-bipyridine-lactalbumin quantitative detection reagent box which mainly comprises isotope labeling cattle 2, 2-bipyridine-lactalbumin specific peptide, isotope labeling cattle 2, 2-bipyridine-lactalbumin internal standard substance and cattle 2, 2-bipyridine-lactalbumin specific peptide standard substance. The amino acid sequence of the cattle 2, 2-bipyridine-lactalbumin specific peptide is VGI*NYWL*AHK, wherein I* and L* are amino acid of carbon nitrogen whole isotope labeling. The amino acid sequence of the cattle 2, 2-bipyridine-lactalbumin internal standard substance is VKKILDKVGI*NYWL*AHKALCSEKL, wherein I* and L* are amino acid of carbon nitrogen whole isotope labeling. The amino acid sequence of the cattle 2, 2-bipyridine-lactalbumin specific peptide is VGINYWLAHK. The isotope labeling internal standard substance synthesized by studies and design can accurately quantify cattle 2, 2-bipyridine-lactalbumin in milk of cows, formular powder and natural raw materials, and reliability of results is ensured.

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.

A liquid milk suitable for the baby with 0-6 months of age is prepared from fresh milk, desalted whey powder, concentrated lactalbumin, diluted butter, lecithin, corn oil, soybean oil, cane sugar, oligose, malt dextrin, nutrients and soft water through mixing and ultrahigh-temp sterilizing. Its advantages are balanced necessary nutrients and easy absorption.

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.