809 results about "Cow milking" patented technology

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 discloses a coffee yogurt, which comprises the following raw materials by mass: 687.9-975.099 parts of cow milk, 50-100 parts of a coffee extract solution or 0.5-30 parts of coffee powder, 0.3-100 parts of a sweetening agent, 3-20 parts of a stabilizer, 1-10 parts of an emulsifier and 0.001-0.1 part of a fermentation strain. The invention also discloses a preparation method of the coffee yoghurt. The method includes the steps of: 1) mixing the coffee extract solution or coffee powder, the sweetening agent, the stabilizer, the emulsifier with the preheated cow milk until the raw materials are dispersed and dissolved; 2) conducting index detection, homogenizing and sterilizing; 3) cooling the mixed material, adding the fermentation strain, and carrying out constant temperature culture; and 4) performing cooling when reaching a fermentation terminal point. The coffee yogurt retains the nutritional value of both yoghurt and coffee, has a stable texture state and a good flavor acceptable to consumers.

The invention discloses a muting sensitive lactalbumin hydrolysate and a preparation method thereof. The method mainly comprises the following steps: dissolving condensed whey protein in the water, then carrying out denaturation under high temperature, carrying out hydrolysis by using the protamex composed of alkali protease, papain and flavourzyme, treating the lactalbumin hydrating solution with desalinization and drying to obtain the lactalbumin hydrolysate of the invention. The lactalbumin hydrolysate of the invention has high suppression ratio of Beta-lactoglobulin and Alpha- lactalbumin, can reduce or eliminate cow milk allergic reaction; furthermore, the lactalbumin hydrolysate can also produce other active materials, thus also having the functions of promoting immunity, being easy to digest and absorb and reducing blood pressure; and the lactalbumin hydrolysate has high security and no side effect, bitter taste or other bad flavors.

The invention provides milk-like beverage compositions comprising from about 1 to about 10% of one or more caseinates, from about 1 to about 10% whey protein, from about 2 to about 10% of one or more fats, from about 0.01 to about 1% one or more hydrocolloids, and from about 0.1 to about 10% one or more emulsifiers. The compositions are formulated to have a have a realistic milk-like appearance and a nutrient profile very similar to cow milk. The compositions do not contain lactose and therefore do not cause the symptoms associated with lactose intolerance.

The invention relates to dairy product manufacture, in particular to puffed yoghourt and a producing method. The invention comprises yoghourt and gas, definitely consisting of cow milk, gas, thickening agent, emulsifying agent, white granulated sugar, whey albumin, watery butter and lactobacillus. The producing method is to add the gas into the yoghourt through an online mixer before the yoghourt is packed. The used materials of the invention product are complete natural fresh milk without pollution. The invention adds the gas in the yoghourt so as to realize abundant nutrition function and special mouth feel when the consumer drinks the yoghourt. Through adding the gas in the yoghourt, a majority of the gas exists in the yoghourt by a micro vesicle method, which can lead to the product having clean mouth feel and unique texture (fine honeycomb shape); in particular to the yoghourt with high fat content, the produce is clean without greasy feel after adding the gas.

The invention discloses a composition for preparing a camel milk facial mask, and particularly a composition for preparing a camel milk moisturizing skin-calming facial mask, a camel milk moisturizing clear facial mask, a camel milk moisturizing compact facial mask and a camel milk moisturizing conditioning facial mask according to functions. By virtue of the synergism of camel milk, water, sodium carbomer, glycerinum, xanthan gum, butanediol, sodium hyaluronate, poly(sodium L-glutamate), skin conditioner and preservative, the characteristics and advantages of the camel milk are maximally maintained, so that the composition for preparing the cameral milk facial mask has the advantages of the camel milk, namely, proteins, vitamins, minerals and fatty acid rich in the composition can provide rich nutrient substances for the skin and can improve the face skin; particularly, the camel milk contains lactoferrin and lysozyme which are short in cow milk, so that the composition has the effects of sterilizing, killing demodex, removing toxicity, softening stratum corneum epidermidis, moisturizing and tendering the skin, preventing wrinkles and aging resistance, and delaying senescence.

The invention relates to an inflammation-relieving health-care milk tea which is prepared from herb tea with the effects of reducing fever and removing inflammation and cow milk. The inflammation-relieving health-care milk tea comprises the following components, by weight percent: 1-99% of chrysanthemum, 1-99% of rhizoma phragmitis, 1-99% of momordica grosvenori, 1-99% of lophantherum gracile, 1-99% of honeysuckle and 1-99% of cow milk. The preparation method of the inflammation-relieving health-care milk tea comprises the following steps: selecting each raw material, weighing according to thequantity of a formula respectively, adding water into the chrysanthemum, the rhizoma phragmitis, the momordica grosvenori, the lophantherum gracile and the honeysuckle and soaking, decocting twice, merging decoction, filtering, obtaining a plant extracting solution, then adding the cow milk, stirring evenly and subpackaging so as to obtain a finished product. By adding cow milk with abundant nutrition into the herb tea with the health-care effects of reducing fever and removing inflammation, the invention produces the inflammation-relieving health-care milk tea in a creative way. The inflammation-relieving health-care milk tea has the health-care effects of reducing fever and removing inflammation, has abundant nutrition, unique taste, aromatic flavour, good mouth feel, extensive source of the raw materials and low production cost and can be used as a cold beverage for preventing excessive internal heat and removing summer-heat.

The invention relates to a low-lactose liquid milk product containing fish oil and a production method thereof. The low-lactose liquid milk product containing fish oil is prepared from the following materials in parts by weight: 700.0-999.74 parts of cow milk, 0.1-12 parts of fish oil, 0-30 parts of oligosaccharide, 0-100 parts of dietary fiber, 0-3 parts of nutrients, 0.05-5 parts of lactase, 0-10 parts of an emulsifier, 0-5 parts of a thickener, 0-1 parts of an acidity regulator, 0.01-1 part of an antioxidant, 0-5 parts of edible essence, and the balance of pure water. According to the fish oil-containing low-lactose liquid milk product and the production method thereof, the stability problem of the fish oil in the liquid milk product is successfully solved by reasonably screening the proportion of various components, and the product taste and the content of the nutrients are stable within a shelf life. The high nutritional value of the product can satisfy the nutritional needs of the children, the youngsters, the office workers and the middle aged and elderly people, so the low-lactose liquid milk product containing fish oil has a strong market prospect of sale.

The invention relates to novel acid-base balance infant formula milk powder, which is prepared by the following components in parts by weight: 180-280 parts of cow milk, 30-60 parts of demineralized whey powder, 13-20 parts of 1,3-dioleoyl-2-palmitoyl glycerol, 2-10 parts of lactose, 1-20 defatted milk powder, 0.1-0.5 parts of biological calcium carbonate, 0.1-1.0 part of pH buffer, 0.2-1.5 partsof compound food additives, 0.05-1.0 part of DHA (docosahexaenoic acid), 0.08-2.0 parts of ARA (arachidonic acid), 0.3-2.0 parts of fructooligosaccharide, 0.01-0.08 parts of lactoferrin and 0.01-0.05parts of nucleotide. The formula of the milk powder of the invention is scientifically designed mainly according to the characteristics of the breast milk and the physiological needs of babies, and makes sure that the composition and microstructures of nutrients are all similar to the breast milk, so as to ensure the balanced physical and intelligence development of infants, and provide a safe, nutritional, and proper substitute to breast milk for mothers who have no breast milk or cannot feed infants with breast milk.

The invention discloses cane sugar-free flavor fermented milk for continuously providing energy and a preparation method thereof. The cane sugar-free flavor fermented milk is prepared from cow milk, a natural sweetener, isomaltulose, crystalline fructose, a stabilizing agent, an emulsifier, meal fibers and a strain. The natural sweetener is grosvenor momordica fruit powder or/and stevioside. The cane sugar-free flavor fermented milk has a sweet taste of natural and healthy raw materials, has characteristics of natural sweet taste, fine taste and mellow fragrance, has protein content greater than or equal to 2.3%, fat content greater than or equal to 2.5%, acidity greater than or equal to 70 degree T and meal fiber content of 1-3%, can continuously provide energy for diabetics and blood sugar sensitive people, can inhibit fat storage, can reduce diabetic blood fat increasing trend and can reduce a diabetic atherosclerotic risk. The preparation method is suitable for preparation of fermented milk. The cane sugar-free flavor fermented milk is suitable for various people and is especially suitable for diabetics and blood sugar sensitive people.

The invention belongs to the processing field of milk products and particularly relates to fat-reduced, low-lactose and high-calcium milk and a preparation method of the fat-reduced, low-lactose and high-calcium milk. The milk is prepared from fat-reduced and low-lactose milk, milk mineral salts, a calcium absorption accelerant, an emulsifying agent, inulin and lactase. The preparation comprises the steps of raw material preparation, material dissolving and after-treatment. The milk has no calcium precipitate, is smooth in taste and is mellow and rich; by particularly adding a dietary fiber, namely the inulin, the intestinal tract movement of middle and aged people can be accelerated, and body burdens can be alleviated; by degrading the lactose in cow milk into micromolecular galactose and glucose which are beneficially digested and absorbed, problems caused by lactose intolerance are avoided; meanwhile, vitamins and mineral substances which are necessary nutrient elements of the middle and aged people are added into raw milk of which the lactose is degraded, so as to process and prepare a required food suitable for the middle and aged people.

The invention relates to a method for producing yoghurt with active ingredients and heat-sensitive materials in cow milk being preserved by membrane filtration sterilization. The method comprises thefollowing steps: determining production methods as well as process flows and parameters, and testing and comparing the material retention ratio in a cow milk treating mode before fermentation with that of the finished product. The invention also provides yoghurt which preserves active ingredients and heat-sensitive materials in cow milk and is produced by membrane filteration sterilization, and inthe yoghurt produced by the method, the retention ratio of matters, such as lactoferrin, Alpha-lactoalbumin, Beta-lactoglobulin, vitamin A (VA), vitamin E (VE), folic acid, vitamin C (VC), vitamin (B12), DHA, ARA, and the like in cow milk is more than 70 percent.

The invention belongs to the technical field of food detection, and particularly relates to whey protein content predication models based on a cow milk dielectric property and an establishment method thereof. In order to overcome the disadvantages of a traditional whey protein content measuring method and lay a foundation for development of a quick, efficient, accurate and online milk quality detection instrument, the mutual relation of the cow milk whey protein content and dielectric parameters (namely relative dielectric constant and dielectric lose factor) of milk whey protein is researched based on the cow milk radio frequency/microwave dielectric property, and the cow milk whey protein content predication models are established on the basis of the mutual relation. The two whey protein content predication models based on the cow milk dielectric property are provided, and the establishment method of the models is given. Verification results show that determination coefficients of the two models reach to 0.998 and 0.997 respectively. The new method is provided for related instrument development, and has the characteristics of high speed, high efficiency, accuracy and online measurement.

The present invention discloses a preparation method and an application of a weakly post-acidified yogurt compound fermentation agent, and corresponding yogurt. The fermentation agent is prepared by mixing four bacterium powders of streptococcus thermophilus JMCC16, streptococcus thermophilus JMCC0019, streptococcus thermophilus JMCC0022 and lactobacillus bulgaricus subsp. JMCC0018 at bacterium number of 1,000:(1-10,000):(1-1,000):(1-100), and after a weakly post-acidified treatment, the weakly post-acidified yogurt compound fermentation agent JLB-1510 is obtained. The prepared yogurt compoundfermentation agent is applied in fresh cow milk/reconstituted milk for fermentation to prepare weakly post-acidified yogurt. The four bacterium powders are all excellent strains isolated from traditional fermented dairy products in China, and scientific and reasonable in a ratio. Lactic acid and aroma substances produced by using lactose are utilized, so that the fermented yogurt is sour, sweet and tasty. Besides, the weakly post-acidified yogurt compound fermentation agent overcomes a problem that during existing yogurt transportation process, yogurt post-acidification caused by an imperfectcold chain affects product mouthfeel and state. The compound fermentation agent JLB-1510 is applicable to all yogurt and can effectively control post-acidification when further applied in yogurt fermentation.

The invention provides a processing method for acid-coagulant cheese. The method provided by the invention comprises the steps as follows: TTC negative test is checked by sensing; after the test result is approved, the raw cow milk with the acidity of 18 degree T is checked and standardized; subsequently, the acid-coagulant cheese is obtained after the processes as follows: sterilizing, fermenting, cutting, whey draining by hoisting bags, putting into a die and forming, drying, squeezing and forming, etc. The acid-coagulant cheese provided by the invention has the advantages that the taste is suitable for most consumers in China, the processing method is easy to be handled and suitable for generalization and applicable for industrialized production and has strong palatability.

The invention provides a method for immobilizing trypsinase by chitosan microspheres, which belongs to the technical field of food processing. The invention uses chitosan as immobilizing carriers, and uses a reverse-phase suspension method for preparing the chitosan microspheres after the chitosan is dissolved in an acetic acid solution, then, glutaric dialdehyde is used as a cross linking agent for cross linking activation on the chitosan microspheres, the chitosan microspheres after the cross linking activation are mixed with a trypsinase solution for immobilization, and the immobilized trypsinase is obtained. The trypsinase is one of the enzyme preparations in most common use of protein modification and hydrolysis in food industry. The invention uses the chitosan for immobilizing the trypsinase, so the trypsinase can be used repeatedly, the utilization efficiency of the trypsinase is improved, the enzyme consumption in the protein hydrolysis process and the production cost are reduced, and the invention can be widely used for the hydrolysis process and the modification of protein such as cow milk, meat, aquatic products and the like.

The invention relates to a method for separating cow milk beta-casein and whey protein at the low temperature through microfiltration to simulate composition of human lactoprotein. Skim milk, whole milk, dried skim milk, concentrated milk protein powder and the like are taken as raw materials, decalcification pretreatment is performed with the adoption of citrate, glucono-delta-lactone and other chelating agents or an acidifier, microfiltration and filter wash are performed with the adoption of a ceramic membrane or a polyethersulfone membrane and the like under the low-temperature (0-15 DEG C) condition, beta-casein and whey protein are selectively enriched into a permeating liquid, the permeating liquid is subjected to spray drying and dewatering after lactose and mineral substances are removed through ultrafiltration and concentration, and high-protein powder containing rich beta-casein and whey protein is prepared. An adopted technical process has the characteristics of being environment-friendly, efficient, high in operability, good in safety and the like and is suitable for large-scale industrial production. The obtained compound protein powder can serve a novel functional lactoprotein ingredient to replace whey protein and is used for research and development of infant food such as formula milk powder and the like, so that the protein molecule composition of the compound protein powder is closer to that of human lactoprotein.

The invention discloses a coconut cow milk beverage and a preparation method thereof. The coconut cow milk beverage comprises the following raw materials in percentage by weight: 3%-60% of a milk raw material, 1%-6% of a coconut raw material and 0.05%-0.15% of an emulsifier, a stabilizer, a sweetener and water, wherein protein with the protein content of 1.1%-2.0% is milk protein and fat with the fat content being 1.5%-3.0% and the total fat content more than 35% is fat in the coconut raw material. The preparation method comprises the following steps: uniformly mixing the raw materials, homogenizing, sterilizing, cooling to 10-30 DEG C, filling, and standing at 8-10 DEG C for 3-7 days for maturing. The coconut cow milk beverage prepared by using the method fuses the coconut fragrance with the milk fragrance, and is coordinated and full in flavor, good in mouth feel and rich in nutrition.

The invention discloses application of a cordyceps strain fermentation product to reduce somatic cell count in cow's milk, discloses application of the cordyceps strain fermentation product to improve cow milk yield and prepare forages for preventing cow mastitis. The application comprises that the cordyceps strain fermentation product is used to feed lactation cows. The cordyceps strain fermentation product is obtained by performing liquid fermentation or solid fermentation on a cordyceps fungus. Compared with a contrast group, a forage containing a cordyceps forage additive and used to feed lactation cows is capable of substantially improving cow milk yield, the produced cow's milk has substantially improved fat content and protein content and substantially reduced somatic cell count, and after feeding is stopped, the somatic cell count in the produced cow's milk still keeps a relatively low level. The cordyceps forage additive is shown to be capable of effectively change the health status of cows and improve the quality of the produced cow's milk, and is capable of effectively preventing cow mastitis, reducing somatic cell count in cow's milk and keeping the somatic cell count at a relatively low level for a long time.

The invention discloses a manufacturing method for a dendrobium stem yoghourt, and the method comprises the following steps: deflavouring a dendrobium stem serving as a raw material and used for health-care food; and preparing juice, fermenting, adding cow milk in proportion, inoculating and then fermenting, thereby preparing the yoghourt. The dendrobium stem yoghourt provided by the invention has the efficacies of nourishing stomach and improving body fluid, nourishing Yin and clearing heat as well as strengthening Yin and benefiting essence. The flavor of the dendrobium stem can be significantly improved; the product has rich nutrition, tastes exquisite, has proper sour and sweet and can be eaten as daily food of people; and a new manner of food application of the dendrobium stem is provided.

Disclosed are nutritional products comprising pea protein hydrolysates as a primary or sole source of protein. The nutritional products include nutritional liquids, powders, bars, and other food products, wherein the resulting nutritional products are physically stable over shelf life and provide favorable organoleptic properties. These nutritional products may be used as a nutritional source for individuals who are intolerant and/or allergic to cow milk proteins and soy proteins and/or who have malabsorption, maldigestion, or other gastroinstestinal conditions.

This invention provides a kind of preparation for increasing milk of milk cow. The preparation is made of by weight: dangshen10-20, shuangong4-10, danggui4-10, wangbuliuxing6-8, liulutong5-15, tongcao4-10, huangshi15-25, loulu6-15, kuizi10-20, blowball0-20, balloonflower1-8, pangolin0-15, yellow bean0-15. Way to produce: a. mix dangshen, wangbuliu and yellow bean, then crush them and sift; b. crush pangolin to the powder and sift; c. fry dongkuizi before mixed; d. water fry other materials; filtrate the three kinds of filtrate; e. mix an and d, add b and c, mix them, then it's made over.

The invention discloses a milk powder for middle and old age people. The raw material of the milk powder comprises the following components in percentage by weight: 52.39-75.72% of milk powder and/or cow milk, 7.73-15.37% of maltodextrin, 3.84-11.59% of vegetal oil, 2.88-14.41% of lactose, 1.15-2.88% of a lactulose liquid, 0-22.11% of whey protein concentrate, 0.77-1.34% of a calcium source substance, 0.192-0.483% of an emulsifier, 0.028-0.056% of compound vitamins and the balance of water, wherein the use level of cow milk is that of dry matters and the percentage by weight is each compound in the total weight of the raw materials in the milk powder for middle and old age people except water. According to the milk powder for middle and old age people disclosed by the invention, lactulose and light calcium are organically combined, thereby facilitating proliferation of effective microbial community (bifidobacteria) and/or lactobacillus in the intestinal tract of the middle and old age people and further improving the symptoms of osteoporosis of the middle and old age people.

The invention relates to an artificial feeding method for black cattle. The black cattle are fed with cow milk and/or artificial substitution milk in the calf period; in the breeding period, the black cattle are respectively fed with dry straws once at 8 a.m. and 1 p.m. every day; compound feed is respectively fed once in the morning and afternoon; each cattle eats 0.5-1.0 kg of the straw and 4-6 kg of the compound feed every day; the straws are laid on the ground of an cattle house for being used as padding; both ends of the cattle house are provided with disinfecting grooves; boots and shoes need to be disinfected when a staff enters the cattle house and the ventilation of the house is maintained; in the fattening period, washing and disinfecting treatment is carried out on the cattle house, a water tank and a feed tank before the cattle enter a fattening house, meanwhile, a layer of quick lime is spread to the cattle house, then the straw padding is laid, and the cattle are shifted to the fattening house after the treated house is maintained for at least 15 days; the normal running of cold and hot preventing equipment is ensured; soft music is played for at least six hours every day in the cattle house; and the cattle are massaged for at least four hours by massagers every day. The method is simple and convenient and is easy for operation and control, and the produced beef has high quality and nutrition components.

The invention discloses a preparation method of cheese. The preparation method comprises the steps: (1), mixing malt extract and milk protein powder to obtain dry powder mixture; (2), raising the temperature of cow milk to 40 to 50 DEG C, stirring, mixing with the dry powder mixture to obtain pulp stock, and then hydrating the pulp stock after stirring and cooling; (3) raising the temperature of the pulp stock obtained in the step (2) to 50 to 65 DEG C, homogenizing, sterilizing, and cooling the temperature of the pulp stock to 27 to 37 DEG C; (4), mixing the pulp stock in the step (3) with a leavening agent and leavening, and the leavening agent is lactococcus lactis subsp lactis and lactococcus lactis cremoris; (5), cooling the temperature of the pulp stock in the step (4) to 20 to 25 DEG C and performing any one of the following operations: operation I, damaging curd and homogenizing; and operation II, damaging the curd, placing the curd into a die or a cloth bag to discharge whey, and the amount of the discharged whey is smaller than or equals to 50% but not is zero. The cheese prepared by the method has unique aroma, good taste, simple preparation process and various processing methods, can be suitable for different production lines, and needs short time for preparation.