9 results about "Calcium caseinate" patented technology

The invention belongs to the technical field of special food preparation, and particularly relates to resistant dextrin high-protein full-nutrient formula powder and a preparation method thereof. According to the resistant dextrin high-protein full-nutrition formula powder disclosed by the invention, the resistant dextrin is used as a main raw material, the soybean protein isolate, the whey protein concentrate and the calcium caseinate are matched to serve as a high-protein source, and the konjac glucomannan and the xanthan gum are compounded for use so as to increase satiety; the prepared resistant dextrin high-protein full-nutrition formula powder not only has relatively high energy, but also has relatively strong satiety after being eaten, and is suitable for people who lose weight to eat.

The present invention provides low glycemic index (GI) total nutrition formula emulsion and a preparation method therefor. The low GI total nutrition formula emulsion comprises the following raw material components in parts by weight: 10-14 parts of carbohydrates, 4-5 parts of calcium caseinate, 1.3-2 parts of dietary fiber, 0.1-0.15 part of sodium chloride, 0.1-0.12 part of sodium citrate, 0.1-0.15 part of potassium citrate, 0.15-0.2 part of magnesium chloride, 0.1-0.15 part of dipotassium hydrogen phosphate, 0.05-0.1 part of compound vitamins, 0.05-0.1 part of compound minerals, 2.5-3.6 parts of compound oil, 0.3-0.5 part of phospholipid, 0.2-0.5 part of medium chain triglyceride (MCT), 0.04-0.08 part of colloids. The preparation method comprises: preparing aqueous phases and oil phases from the raw materials step by step; mixing the aqueous phases and oil phases; and shearing, homogenizing and sterilizing the mixture to obtain the low GI total nutrition emulsion. The product features balanced and complete nutrition.

The invention relates to the field of food, and particularly discloses Mozzarella cheese and a preparation method thereof.The method comprises the steps that whole milk is subjected to degreasing treatment and ultrafiltration treatment, and raw milk is obtained; performing sterilization treatment and pre-acidification treatment on the raw milk to obtain acidified feed liquid; inoculating the acidified feed liquid with a first leavening agent, and carrying out pre-fermentation treatment to obtain a pre-fermentation product; sequentially performing curding treatment, whey removal treatment, crushing treatment, blanching stretching treatment, cooling treatment and salting treatment on the pre-fermented product to obtain a salted product; and inoculating the surface of the salted product with a second leavening agent to obtain the mozzarella cheese. By means of the method, the production efficiency of the mozzarella cheese can be improved, the prepared cheese can form a casein-calcium matrix structure with ideal melting and drawing performance and storage stability, and meanwhile the flavor richness of the cheese is effectively enhanced.

The invention relates to the technical field of food, and discloses a preparation method of freeze-dried sterilized yoghourt, which comprises the following steps: (1) mixing and heating raw materials; the raw materials comprise fermented milk, calcium caseinate, composite proteolytic enzyme, starch and water; (2) maintaining the material temperature at 45-60 DEG C, and performing enzymolysis; (3) raising the temperature to 80-95 DEG C, maintaining the temperature for 20-40 minutes, and performing enzyme deactivation; and (4) after cooling, freezing the material liquid until the material temperature reaches-25 DEG C or below, and drying the frozen material liquid in a freeze-drying bin to obtain the freeze-dried sterilized yoghurt. The enzymolysis step is added before the yogurt is sterilized, and the protein is slightly hydrolyzed by adopting the composite proteolytic enzyme, so that the problem that the taste and flavor of the existing pasteurization sterilized yogurt are degraded due to high-temperature treatment is solved, the production process is simplified, the cost is reduced, and the production efficiency is improved. Finally, the freeze-dried sterilized yoghourt product with natural flavor and good taste is obtained.

A caramel-like filling, the caramel-like filling comprising 25-35wt% soluble fiber, 25-50wt% sugar alcohol, 4-16wt% cocoa butter, 8-15wt% water. Preferably, the soluble fibre comprises polydextrose, inulin and / or corn fibre. Preferably, the sugar alcohol comprises maltitol, erythritol, xylitol and / or sorbitol. Preferably, the filling comprises 5-15wt% milk powder, 4-8wt% cocoa powder and is sugar-free. Preferably, the filling has a water activity (aW) of 0.6-0.73 and / or a pH of 6-6.4, and is shelf stable. Preferably, the filling is made by blending the ingredients at a temperature sufficient to melt the cocoa butter, but below 55℃. Preferably, a layered confectionery product is made by forming a 2-3mm layer of caramel-like filling on a confectionery-substrate by drum-sheeting or bucket-sheeting, before cooling the caramel-like filling. A similar method of producing filled confectionery products comprises filling a substrate, i.e., a soft cake, with the caramel-like filling by deposition, injection or extrusion before cooling. Preferably the filling is used in a nutrition bar 1 having a coating layer 20, enclosing a high-protein base-cake 5 and the caramel-like filling 10 and optional onclusions 15. Preferably, the protein comprises calcium caseinate, whey protein isolate, beef or plant collagen or plant protein.

The invention relates to the technical field of bird repelling agents, and discloses a preparation method and a use method of a long-acting slow-release bird repelling agent special for electric power, and the preparation method comprises the following steps: (1) dissolving kappa-type carrageenan and iota-type carrageenan in water to obtain a first solution; dissolving herba houttuyniae essential oil, cinnamyl aldehyde and methyl anthranilate in ethanol to obtain a second solution; dissolving potassium caseinate and calcium caseinate in water to obtain a third solution; (2) adding polyvinylidene fluoride resin, musk-T, peppermint oil, an antioxidant and an antifreeze agent into N-methyl pyrrolidone to obtain a fourth solution; (3) adding the second solution into the first solution, stirring, adding the third solution, and heating for reaction to obtain a colloid mixed solution; and (4) cooling the colloid mixed solution, adding the fourth solution, and stirring to obtain a colloid agent, namely the long-acting slow-release bird repellent. The bird repellent disclosed by the invention can play a role initially, and meanwhile, the long-term slow-release effect is better, and the effective time is longer.

The invention discloses processed cheese and a preparation method thereof, and the processed cheese comprises the following raw materials: 60-70 parts by weight of raw milk, 3-5 parts by weight of concentrated milk protein, 2-4 parts by weight of colostrum basic protein, 2-5 parts by weight of calcium caseinate, 4-6 parts by weight of fructo-oligosaccharide, 2-4 parts by weight of galactooligosaccharide, 2-4 parts by weight of maltose and 0.8-1.2 parts by weight of gelatin. The feed additive comprises the following components in parts by weight: 0.3-0.6 part of sodium carboxymethyl cellulose, 2-3 parts of fruit and vegetable juice, and 0.5-1.0 g / T of zymophyte agent chymosin. Through mutual cooperation of the raw materials, the product has stretchability and softness under the low-temperature condition, and the interestingness is extremely high.

This invention belongs to the field of special medical food technology, and provides a perioperative nutritional composition, its preparation method, and its application. The perioperative nutritional composition of this invention, by weight, comprises: 40-50 parts maltodextrin, 15-25 parts hydrolyzed whey protein, 1-3 parts medium-chain triglycerides, 0.8-1.2 parts fructooligosaccharides, 0.1-0.3 parts sugarcane polyphenols, 0.05-0.1 parts dihydroquercetin, 0.1-0.5 parts calcium caseinate, 0.1-0.15 parts ferric citrate, and 0.05-0.1 parts zinc lactate. This composition is nutritionally balanced, not only meeting the basic and rapid energy needs of the perioperative period, but also stabilizing blood sugar, enhancing the body's immunity, and effectively promoting wound healing. It also possesses high stability and good disintegration properties.

There is provided a base-cake for a nutrition bar, the base-cake having a water activity (aW) of 0.5 to 0.65, and comprising at least 50 wt % of protein, the protein comprising, based on the total weight of protein in the base-cake: 25-35% calcium caseinate; 20-30% whey protein; and 38-45% beef collagen.