6141 results about "Cow milk" patented technology

A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.

The invention provides novel multifunctional jam, which comprises fruit flesh particles, wherein the jam comprises the following ingredients through being calculated according to the weight: 70 to 80 parts of fruit flesh, 0.1 to 0.3 parts of vitamin C, 0.3 to 0.8 parts of citric acid, 80 to 120 parts of sweeteners and 0.5 to 1.2 parts of thickeners. The novel multifunctional jam has the beneficial effects that the pigment-free, essence-free and preservative-free green healthy jam integrating nutrition, delicacy and multifunctional eating is provided, the use additives of the jam are few, meanwhile, the jam can be made into fruit tea, fruity milk or fruity yoghourt by warm water, milk, yoghourt and the like, and the requirements of different user groups can be met.

Many kinds of dispensing devices for drinks or similar fluid foodstuffs, especially for coffee and/or milk are already known. Said devices comprise supply means for supplying at least two different hot drinks, filling outlets for dispensing hot drinks into at least one cup and valve means for stopping and releasing drink pipelines between the supply devices and the filling devices. According to the invention, in order to improve hygiene and product quality, the valve means are embodied in such a manner that additional pipelines for supplying and/or discharging flushing agents for cleaning, hot water or steam for preheating or other similar fluids, can be connected to the valve means instead of to the drinks pipelines in order to treat the valve means in the areas through which hot drinks flow. As a result, a rinsing process can be automatically controlled between two dispensing steps.

The invention relates to an automatic milk powder brewing machine which comprises a milk powder machine body, a milk powder machine base, an overturning cover, a milk powder brewing device, a display screen and a control device. An opening is formed in the upper end of a cavity of the milk powder machine body, the milk powder machine base is used for supporting the milk powder machine body, the overturning cover with a lock catch is arranged on the opening in the upper end of the milk powder machine body, the display screen is arranged on the front end face of the milk powder machine body, the control device is arranged inside the milk powder machine body, and the display screen is connected to the input end of the control device. The milk powder brewing device is arranged in the cavity of the milk powder machine body and comprises a milk powder tank, a water tank with a heater, a constant-temperature bottle, a quantitative milk powder adding device, an electromagnetic flow device and a stirring bottle, the quantitative milk powder adding device is arranged at the bottom of the milk powder tank and connected with the stirring bottle, and milk powder in the milk powder tank is conveniently fed into the stirring bottle for stirring according to certain quantity. By means of the automatic milk powder brewing machine, full-automatic milk brewing can be achieved; the water temperature during milk and the brewed milk temperature brewing can be accurately controlled, the brewed milk powder amount and the water amount are accurately controlled, and the concentration is guaranteed.

A foamed milk system for creating foamed milk from a source of condensed milk, a source of water, and a source of pressurized air. The foamed milk system may include a milk inlet system for the condensed milk, a water inlet system for the water, an air inlet system for the pressurized air, and a mixing area to mix the condensed milk, the water, and the pressurized air.

The invention discloses a milk pudding. Based on 1,000 parts of final product, the milk pudding comprises the following components in part by mass: 300 to 850 parts of milk, 0.3 to 150 parts of sweetener, 15 to 30 parts of inulin, 4 to 15 parts of food gelatine, 5 to 20 parts of modified starch, 5 to 30 parts of concentrated whey protein, 0.1 to 1 part of edible essence and 48 to 380 parts of water. The milk pudding has high nutrition, can bi-directionally regulate intestinal flora by adding the inulin, and has special health-care effect on the human body; the milk pudding is semisolid and creamy, has soft, exquisite and fresh mouthfeel, has spoon eating property, is novel milk food, and enriches the category of milk products; the milk pudding is children's food, is also leisure dessert suitable for white-collared workers and the middle and old-aged people, and has a huge consumer market; and the better storage temperature is 4 to 8 DEG C, and the quality guarantee period is 20 to 25 days.

The present invention discloses a composition and method of providing ionic forms or compounds of any combination of three metals to produce a product that can be used as a antimicrobial as defined by the U.S. Environmental Protection Agency (EPA) such as a hard surface disinfectant and as a foliar spray or water treatment for the control of various diseases in garden row, field and tree crops, on hard surface areas such as equipment from infected fields or in hospitals, homes, etc. as well as against a wide range of human, plant and animal diseases. Additionally, the composition of the present invention is able to be used to coat and otherwise treat and disinfect food products such as but not limited to fish and shellfish, meat, milk, poultry, eggs and irrigated crops (both food and nonfood crops) as well as non food products as defined in the EPA exemption from tolerance for copper and copper products. The composition may include inerts such as surfactants, detergents and buffers to adjust the pH. The composition remains soluble in water and is useful efficacious against the spread of bacteria, viruses and fungi and other pathogens within a source of water such as a reservoir or pool. Alternatively, the composition may be in aerosolized, misted, vaporized, fogged, humidified forms to produce micronized particles which are able to remain in suspension in the air for long periods of time in order to act on air-borne fungal spores and/or pathogens.

The invention provides a lactobacillus helveticus microcapsule as well as the preparation and application thereof, pertaining to the embedding technology of lactobacillus helveticus and aiming at microencapsulating the lactobacillus helveticus so as to solve the problems of low embedding efficiency and embedding yield in single-layer or double-layer embedment. The technical proposal adopted by the invention is that isolated soy protein, microporous starch and sodium alginate are respectively taken as the first, the second and the third layers of wall materials for microencapsulation; the three-layer embedment is carried out to the lactobacillus helveticus for the first time, wherein, in the process of preparing bacterial suspension, an orthogonal optimization protective agent is adopted to improve the livability after freeze drying. The microcapsule of the invention has strong heat resistance and acid resistance, solves the inactivation problem caused by gastric acid, digestive enzyme and antibiotic, etc. to active bacillus, is capable of releasing when reaching large intestine, and balances intestinal flora. The reusability of fermented milk is good. The lactobacillus helveticus used by the invention enriches the variety of probiotic bacteria microcapsule and is a good dietary supplement.

Device for pneumatically milking a cow, comprising a number of milk extractors, each comprising a teat cup as well as milk line connected to the lower end of the teat cup, which line leads from the teat cup to a collection chamber for the milk from the teat cup, each milk extractor being provided with a supply for a cleansing medium, such as a disinfectant, to the teat cup, in particular to a teat present in the teat cup, the supply comprising a line having an end portion with discharge end, and each milk extractor being provided with means for closing off the passage of the milk extraction at or downstream of the discharge end of the line for cleansing medium, preferably at that level, when discharging the cleansing medium, the closing means comprising a reciprocating closing body that can be moved between a position leaving the passage of the milk extractor free and a position closing it off, the closing body being provided with a squirt line forming the end portion with discharge end of the line for supply of cleansing medium, and being positioned to debouch into the milk extractor, particularly the milk line, when in the closing-off position

A milk expressing device capable of simulating a baby's suckling includes first and second vacuum sources, a throttle hole, a solenoid relief valve, first and second tubes, a breast shield, and a control circuit board. The first tube connecting the first vacuum source and the breast shield is provided with the throttle hole to communicate with the atmosphere. When the first vacuum source is turned off, negative pressure in the first tube and the breast shield disappears slowly through the throttle hole. The second tube connecting the second vacuum source and the breast shield is provided with the solenoid relief valve to communicate with the atmosphere. When the solenoid relief valve is activated, negative pressure in the second tube and in the breast shield is rapidly removed. The control circuit board controls the first and second vacuum sources and the solenoid relief valve.

A dual chamber infant bottle for minimizing contamination of an entire batch of baby formula or milk includes an upper feeding reservoir with a conventional baby bottle nipple coupled to the top end thereof. The lower end of the feeding reservoir includes a base portion having an opening therethrough for receiving fluid from a storage reservoir. A valve assembly is removably disposed between the storage reservoir and feeding reservoir for allowing selective flow therebetween.

The invention relates to bone health compositions comprising an acidic protein fraction of milk, to a method of producing said bone health composition, to methods of treatment comprising said bone health compositions and to medicinal uses of said bone health compositions. One broad aspect of the invention provides a bone health composition comprising an acidic protein fraction derived from milk, from a component of milk, from whey, from hydrolysates thereof, or from a combination thereof, or from a combination thereof wherein the composition does not comprise caseinoglycomacropeptide (CGMP). Another broad aspect provides a method of manufacturing the composition of the invention using anion exchange chromatography.

The invention discloses a formula milk powder for promoting the absorption of fatty acid and calcium and a preparation method thereof. Raw cow milk, lactose, 1,3-Dioleoyl 2-palmitoyl triglyceride and demineralized whey powder as main materials are added with concentrated whey albumen powder, Alpha-lactalbumin powder, oligosaccharide, walnut oil, casein phosphopeptide, docosahexaenoic acid, arachidonic acid, nucleotide, lutein, inositol, carnitine and the like as well as vitamins, mineral substances and other nutrients needed for strengthening infants, and fat humanization, protein humanization and carbohydrate humanization are realized. The powdery product is produced by the processes of blending, homogenization, concentration, spray-drying, packaging and the like. According to the physiological characteristics and nutritional demand of the infants, the invention reinforces the calcium, the 1,3-Dioleoyl 2-palmitoyl triglyceride, other nutrient ingredients and the like, and aiming at the oversea clinical test conclusion of the 1,3-Dioleoyl 2-palmitoyl triglyceride, the final test conclusion of comparison with breast milk and infant formula milk powder sold on the market in the process of a clinical feeding test is that the feeding result of the designed formula approximates the feeding result of the breast milk and is better than the feeding result of an infant formula milk powder group sold on the market.

The invention relates to a preparation method of vegetable fat powder. The method comprises the following steps of: (1) an emulsion homogeneous embedding process: uniformly mixing vegetable fat with emulsifying agents in an emulsion tank; uniformly mixing whey protein, moisture maintaining stabilizers and water in a high-speed mixing tank; adding mixed materials in the two tanks into a shearing tank containing glucose syrup; and carrying out homogenization to obtain the vegetable fat powder emulsion solution; and (2) a spray drying process: adding anti-caking agents into vegetable fat powder primary products obtained through emulsion solution spray drying in the step (1) to be uniformly mixed, and obtaining the vegetable fat powder finished products adopting whey protein micro capsules for embedding the vegetable fat powder. The method utilizes the whey protein micro capsule embedding technology for embedding the vegetable fat powder, the external environment is effectively isolated, the oxidation and the rancidity of the vegetable fat powder are avoided, the storage period is prolonged, meanwhile, the milk fragrance and the nutrition of the vegetable fat powder are added, and the prepared milk fragrance beverages is rich in milk flavor without additionally adding essence.

The invention relates to the field of liquid milk processing, in particular to brown yogurt with special flavor and a preparation method thereof. The preparation method comprises the following steps of: 1) adding reducing sugar into raw material milk, so that the concentration of the raw material milk is between 20 and 40 g/L and performing a Maillard reaction at the temperature of between 100 and 120 DEG C for 10 to 20 minutes to obtain a brown milk material; 2) adding a stabilizing agent and white sugar into the brown milk material and performing sterilization after homogenizing; 3) adding a fermentation agent to perform fermentation; and 4) cooling and encapsulating. In the preparation method, the reaction time is reduced from 1 to 3 hours to 10 to 20 minutes by changing adding amount of the reducing sugar and good special flavor and color of Maillard are still remained, so that the fermentation is performed smoothly, the nutrients of the milk are protected against being damaged, and energy is greatly saved.

The present invention relates to a method for analysing and treating human milk to be fed to an infant comprising the steps of collecting own mother's milk, taking a sample of the collected own mother's milk, conducting nutritional analysis on said sample, using the collected own mother's milk as nutrition for the infant and using the collected own mother's milk in the form of at least one of the group of: unchanged own mother's milk, fortified own mother's milk, unchanged components of own mother's milk and fortified components of own mother's milk, wherein said form is chosen depending on at least some of said results of the analysis and said infant's condition, the infants condition being chosen from at least one of the following parameters: infant's age, infant's weight, infant's health, infant's shortcomings, infant's deficiencies, time of day when the milk is fed to the infant.

An ultra-high temperature pasteurized liquid (UHT) milk concentrate provides a reconstituted milk beverage that tastes like fresh milk. A direct steam injection process is used to form the UHT milk concentrate having at least about 30% by weight, preferably 35% to 45% by weight, nonfat milk solids having a shelf stability of at least 30 days. The UHT milk concentrate is homogenized and aseptically packaged for subsequent mixing in conventional beverage dispensers with water at volume ratios of about 3:1 to 4:1 of water to concentrate to make a beverage that tastes like fresh milk.

The invention relates to a cereal yoghurt and a preparation method thereof. The present invention uses various coarse grain powders as raw materials, undergoes amylase hydrolysis process to make hydrolyzed grain slurry and then mixes them with fresh milk or milk powder, or mixes various coarse grain powders etc. with fresh milk or milk powder and then adds amylase Hydrolyzed and then fermented by lactic acid bacteria to produce a unique flavor of coarse grain yogurt, and the content of coarse grains in the final product can reach 1-40%. The invention belongs to a new type of dairy product, which not only has a unique taste, but also contains milk High-quality protein, also contains sufficient carbohydrates and a variety of micronutrients, can be used as a good meal replacement food or dessert.