3 results about "Calcium caseinate" patented technology

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.

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.