140 results about "Cow milking" patented technology

The invention belongs to the technical field of health-care food, and particularly relates to functional milk assisting in lowering blood pressure and a preparation method thereof.The functional milk comprises, by weight, 99.5% of raw milk and 0.5% of a potassium ion bridged citrus fiber-green tea polyphenol network, raw milk is sequentially subjected to trypsin and proline specific incision enzyme treatment, HPCD-ultrasonic treatment and pulsed magnetic field treatment. The invention provides a systematic solution, which exceeds a simple extraction and addition mode in the prior art, and solves the stability problem of the antihypertensive active component in the processing and storage process.

The invention relates to the technical field of dairy product detection, in particular to solidified yoghurt and a preparation method thereof, the preparation method comprises the following steps: 1) mixing raw milk with ingredients, homogenizing and sterilizing to obtain a base material; (2) adding a leavening agent into the base material prepared in the step (1), carrying out ultrasonic treatment, and then filling and fermenting; and (3) standing the fermented product in the step (2) to obtain the set yoghurt. The preparation process of the yogurt is simple and convenient to operate, easy to implement industrially and good in repeatability. Compared with the traditional method, the product prepared by the method has better advantages in the aspects of texture fineness, taste smoothness and flavor uniqueness, and also has high product stability.

The invention relates to the technical field of dairy products, in particular to liquid milk for children and a sterilization and preparation method thereof. When the liquid milk for children is prepared, the pressure of the dynamic ultrahigh-pressure microjet is 150-200MPa, the holding time is 12-15s, an emulsifier used in the liquid milk for children comprises mono-and diglycerol fatty acid ester, polyglycerol fatty acid ester and propylene glycol fatty acid ester, and the emulsifier accounts for 0.06-0.12% of the liquid milk for children by mass. The liquid milk obtained by adopting the compound emulsifier and the microjet treatment condition provided by the invention is uniform in color and luster; the tissue state is a uniform fluid, and the phenomena of precipitation, clots, impurities, viscosity and thickness are avoided; the beverage has the fragrance of cow milk, is delicious and sweet in taste, and does not have any other abnormal taste.

The invention relates to an application of a bioactive peptide YPFPGPIH derived from bovine casein in the aspect of anti-inflammation or immunoregulation. The peptide can be combined with TLR2 and TLR4 to inhibit the activation of NF-kappa B and MAPK signal channels, so that the levels of inflammatory factors such as IL-1beta, TNF-alpha and NO are remarkably reduced, the expression of IL-10 is up-regulated, and inflammation balance regulation is realized; the body inflammatory response is improved, and the immune organ injury is recovered. The peptide can be used for preparing anti-inflammatory drugs, immunomodulatory functional foods and nutritional supplements, and has good safety and application prospects.

The present invention relates to nutritional compositions comprising digestible carbohydrates, lipids, proteins, 3-fucosyl lactose (3-FL) and a butyrate source, which are suitable for providing nutrition to an infant or young child suffering from or at risk of developing a food allergy, preferably cow milk protein or egg allergy, wherein the protein is or consists essentially of hydrolysed protein and / or free amino acids, and wherein the butyrate is provided in the form of dietary butyrate and / or by non-digestible saccharides selected from non-digestible polysaccharides, non-digestible oligosaccharides or mixtures thereof capable of undergoing microbial fermentation in the gastrointestinal tract to produce butyrate, and uses thereof.

The invention belongs to the technical field of feed biology, and particularly relates to an aflatoxin oxidase mutant as well as a coding gene and application thereof. According to the three-point combined mutant E188R-S210G-T418A provided by the invention, the enzyme activity is 177% of that of a female parent BlCotA; after water bath is carried out for 30 minutes at 80 DEG C, the enzyme activity is 68% of the initial enzyme activity, and the thermal stability is superior to that of a female parent BlCotA; after the mutant E188R-S210 G-T418A is used for treating raw milk for 1 hour, 2 hours and 4 hours, the residual quantity of the AFM1 is respectively reduced to 0.31 ng / mL, 0.12 ng / mL and 0.01 ng / mL; after corn steep liquor is treated by the mutant E188R-S210G-T418A, the degradation rates of AFB1, AFB2, AFG1 and AFG2 are respectively 93.71 percent, 93.95 percent, 96.79 percent and 97.58 percent.

The invention belongs to the technical field of biology, and discloses a molecular marker for detecting the character of fatty acid in cow milk and an identification method. The molecular marker SNP provided by the invention is g.16772853G / T, and is related to the contents of fatty acids C14: 0, C14: 1, C16: 1, C17: 0 and C18: 0 of cow milk. By utilizing the SNP provided by the invention, early screening can be realized in the dairy cow breeding process, the breeding cost can be reduced, and the fatty acid content of milk can be effectively increased or reduced according to production requirements. The method is high in detection accuracy and low in cost, and has an important application prospect in dairy cow breeding.

The application discloses a kind of DHA algal oil capsule-containing modulated milk and its preparation method.The preparation method of modulated milk provided by the application comprises the following steps: 1) dissolving DHA algal oil and hydroxylated polycaprolactone at both ends in ethanol;2) quickly injecting the mixed solution obtained in step 1) into water to obtain DHA algal oil capsule mixture A;3) drying the mixture A to obtain DHA algal oil capsules;4) mixing the DHA algal oil capsules with water to obtain mixture B;5) mixing the mixture B with raw cow milk to obtain mixture C;6) homogenizing;7) UHT ultra-high temperature instantaneous sterilization;8) cooling to room temperature and then aseptically filling.The application solves the problem of instability of DHA algal oil in modulated milk by encapsulating DHA algal oil with hydroxylated polycaprolactone at both ends, so that DHA algal oil maintains good flavor in the product, is not oxidized, reduces the generation of fishy smell, and makes the product system more stable.

The invention relates to a cerebroprotein peptide and casein hydrolysate composition and application thereof in improving sleep and memory, and belongs to the technical field of biological protein peptides. According to the preparation method disclosed by the invention, Maillard modification of the casein enzymolysis primary product is realized by screening the enzymolysis protease of the bovine milk casein and screening the carbonyl compound which is subjected to Maillard reaction with the casein enzymolysis primary product, so that the reducing power, the metal ion chelating capacity and the antioxidant capacity of the casein hydrolysate are effectively improved; furthermore, free radicals in the body are removed, oxidative stress reaction is relieved, and a good foundation is laid for improving sleep quality. The brain protein peptide and the casein hydrolysate are compounded, so that the sleep latency can be effectively shortened, the sleep rate can be increased, the sleep can be effectively improved, the content of dopamine and noradrenaline in hypothalamus can be reduced, the content of 5-hydroxytryptamine and the content of aminobutanoin can be increased, and the brain protein peptide composition has good effects of relieving and treating sleep disorders and improving memory.

The application relates to the field of food, in particular to zero-cane normal-temperature yoghourt and a preparation method thereof. The zero-cane normal-temperature yoghourt comprises the following raw materials in parts by weight: raw cow milk or concentrated milk 80-90 parts, protein powder 0.4-3 parts, cheese 0.3-2 parts, sweetening agent 0.01-15 parts, stabilizer 0.1-5 parts and bacterial strain 50-200 U, the bacterial strain is composed of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and lactobacillus bifidus, wherein the sum of lactobacillus bulgaricus and streptococcus thermophilus: the sum of lactobacillus acidophilus and lactobacillus bifidus = 9:1-8:2. The application adopts raw cow milk or concentrated milk, protein powder and cheese to form a basic system in a specific proportion, and is fermented by specific bacterial strains, so that the zero-cane yoghourt can reach a fermentation end point within 8 hours, and the product has a good taste.

The present application relates to the technical field of fermented milk, and particularly relates to a normal-temperature zero-sucrose yoghurt and a preparation method thereof.The preparation method of the normal-temperature zero-sucrose yoghurt provided by the present application comprises the following steps: preparing raw cow milk, and adding stabilizers, sweeteners, inulin or xylo-oligosaccharides, whey proteins and honeysuckle extract liquid, and then performing fermentation by using streptococcus thermophilus, lactobacillus bulgaricus and probiotics as fermentation strains.The normal-temperature yoghurt provided by the present application can ensure product flavor and shelf life stability and achieve the effect of weight loss through the synergistic effect of various raw materials.It is verified through animal experiments that the normal-temperature zero-sucrose yoghurt prepared by the present application has the effects of regulating rat weight, body fat rate and weight-related genes during the shelf life.

The invention relates to a method for detecting early embryo death of cattle and sheep, which is characterized by comprising the following steps of: 1) determining the detection time of early embryo death: when oestrus behavior characteristics of cows and ewes are observed by a pedometer or naked eyes, determining the time as the detection time; 2) detecting early embryo death: taking 5-10ml of cow and ewe blood, standing for 1-2 hours in a shade place, separating serum, respectively inserting bovine trophoderm protein-1 detection test paper and sheep trophoderm protein-1 detection test paper into the cow and ewe serum for 5-10 minutes, observing the detection test paper 15-18 minutes after the detection test paper is taken out, and when the detection test paper develops color, detecting the early embryo death; the cows or ewes are successfully fertilized and form early embryos, but still have estrus behavior characteristics, and the embryos are proved to be dead. Whether embryos die or not can be detected in time, the problems that the feeding cost is increased in the non-pregnant period, the number of fertilization opportunities caused by blind mating is small, and wombs of cattle and sheep are injured are solved, and by reasonably waiting for mating, the breeding efficiency is greatly improved, the yield of milk and goat milk is increased, and the income of a feeding farm is increased.

The invention relates to the technical field of food identification, in particular to a method for identifying sheep milk and milk based on metabonomics, and aims to solve the industrial pain point that cheap milk is doped into current high-end sheep milk products and is difficult to detect through conventional physicochemical indexes, and the problems that existing protein, DNA and other identification methods are insufficient in sensitivity, complex in operation and the like. According to the invention, a non-targeted metabonomics analysis strategy is innovatively adopted. The saliency difference metabolites between the sheep milk and the milk are systematically screened from the omics level, and rapid, high-sensitivity and high-specificity identification on the authenticity of the sheep milk and whether the sheep milk is mixed with the milk is realized. According to the invention, a key technical basis and a material core are provided for developing corresponding detection products and market supervision methods.

The invention relates to a saccharomyces cerevisiae INM3209 capable of increasing the content of sphingosine in raw milk and application of the saccharomyces cerevisiae INM3209, the strain is saccharomyces cerevisiae, the preservation number is GDMCC NO: 67446, the preservation date is December 19, 2025, the preservation unit is Guangdong Microbial Culture Collection Center, and the preservation address is the 5th floor, No.59 building, No.100 Courtyard, Xianlie Middle Road, Guangzhou. The method has the advantages that the saccharomyces cerevisiae is fermented, so that the content of phytosphingosine in fermentation liquor can be effectively increased; the leavening agent prepared from the saccharomyces cerevisiae is added into feed and used for feeding dairy cows, has no safety risk on the health of the dairy cows, and can improve the concentration of phytosphingosine in cow milk and enhance the additional functional characteristics of the cow milk.

The utility model discloses a pneumatic type milk powder mixing device for producing cow milk tea flavor powder, and relates to the technical field of pneumatic type mixing devices, the pneumatic type milk powder mixing device comprises a mixing box body, the upper surface of the mixing box body is fixedly communicated with a feeding pipe, a screening assembly is arranged in the mixing box body, the screening assembly comprises a screening bin and a first motor, and the first motor is arranged in the screening bin. The screening bin is arranged in the mixing box body and is in sliding connection with the inner top wall of the mixing box body, the first motor is installed on the outer surface of the mixing box body, a second motor is installed on the bottom surface of the mixing box body, and the output end of the second motor is fixedly connected with a stirring roller. Through cooperation of the mixing box body, the feeding pipe and the screening assembly, a first motor is started to drive a cam to rotate, the cam impacts a fixing block, and therefore a screening bin vibrates, the effect of screening raw materials of cow milk tea flavor powder is achieved, and the situation that the raw materials are caked to affect the mixing effect is avoided.

The invention discloses a lemon-flavor gas-containing milk beverage and a preparation method thereof, and belongs to the technical field of beverages, every 1000 mL of the lemon-flavor gas-containing milk beverage contains 30-50 g of a milk base, 50-70 g of white granulated sugar, 65-85 g of high fructose corn syrup, 5-7 g of a stabilizer, 3.8-5 g of an acidity regulator, 2-4 g of essence and perfume, 0.02-0.05 g of a defoaming agent and the balance of purified water, the aeration volume is 1.5-2.5 volume times, the protein content is 1.0-1.1%, and the balance is purified water. The lemon-flavored gas-containing milk beverage can ensure the shelf life stability and good taste of the product under the condition that no preservative is added; the gas-containing beverage and cow milk raw materials are combined, the requirement of long-time continuous production can be met through special formula compatibility and stable system construction, and meanwhile, the normal taste and stable quality of the product within the shelf life can be realized.

The invention discloses a quercetin nano-vesicle complex as well as a preparation method and application thereof. The preparation method of the nano-vesicles comprises the following steps: separating and purifying extracellular vesicle-like nano-particles from cow milk by combining differential centrifugation with an EDTA precipitation method; quercetin is efficiently loaded in a vesicle nanostructure by adopting an ultrasonic-assisted co-incubation technology, and a drug loading system is characterized through particle size analysis, Zeta potential determination and a transmission electron microscope. The natural lipid bilayer structure of the milk-derived extracellular vesicles is creatively utilized, the constructed quercetin nano-vesicle complex shows excellent stability in simulated gastrointestinal fluid, and the average encapsulation efficiency can reach 60%. In-vitro and in-vivo experiments prove that the nano vesicles can efficiently remove senescent cells. The invention has a wide clinical application prospect in the field of anti-aging and inflammation-related disease treatment.

The invention provides yoghourt with vegetable fat instead of milk fat and a preparation method thereof, and the yoghourt with vegetable fat instead of milk fat comprises the following raw material components based on the total mass of the yoghourt raw materials: the content of the vegetable fat is 3-5 wt%, the content of the emulsifier is 0.1-0.2 wt%, the content of the stabilizer is 0.1-0.2 wt%, the content of the sweetening agent is 6-8 wt%, the content of the leavening agent is 0.002-0.005 wt%, and the balance is water. And the balance of skimmed raw milk. The vegetable fat is coconut oil and oat oil, and the mass ratio of the coconut oil to the oat oil is (2-4): 1. According to the yoghourt provided by the invention, the vegetable fat which is more standardized and stable is used for replacing the original milk fat which is easily influenced by the environment, so that the problems of unstable flavor and difficulty in standardized production of a yoghourt product caused by the milk fat in the prior art are effectively solved. The yoghurt has the advantages of both cow milk and plant-based products, the nutrition is more comprehensive, and the taste and flavor of the product are richer and more controllable.

The invention relates to smearing type cream cheese as well as a preparation method and application thereof. The preparation method of the smearing type cream cheese comprises the following steps: (1) inoculating a complex microbial inoculant into cow milk, performing fermentation treatment to obtain a curd block, performing demulsification on the curd block, and performing centrifugal whey removal treatment; and (2) backfilling single cream in the curd blocks subjected to centrifugal whey discharge treatment, mixing with a thickening agent, stirring, emulsifying, and homogenizing to obtain the smearing type cream cheese. The smearing type cream cheese is fine and smooth in texture, moderate in hardness and easy to smear, has unique and rich fermentation flavor and fresh fragrance, effectively solves the problem that traditional cream cheese is single in flavor, has good flavor layering sense, can be matched with bakery foods such as shellfish and toast, and has good integration with smeared objects in flavor.

The invention discloses a production method of low-fat custard sauce. The production method comprises the following steps: step S01, raw material pretreatment: preheating skimmed milk, and adding a compound emulsifier to form a milk solution; mixing the modified cassava starch, resistant dextrin and konjac glucomannan, adding purified water, and stirring to prepare starch colloid emulsion; step S02, mixing and gelatinizing: sequentially adding low-fat yolk powder and corn oligopeptide powder into the cow milk solution, stirring and dissolving, slowly injecting starch colloid milk, and carrying out heat preservation and gelatinization; s03, seasoning and homogenizing: adding compound sugar, citric acid, edible salt and vanillin, stirring and dissolving, and homogenizing at high pressure; s04, sterilizing and cooling: quickly cooling after sterilizing; and step S05, filling: filling into a packaging bag, and sealing and storing. Through synergistic thickening of the composite colloid and the modified starch, flavor enhancement of the functional peptides and optimized emulsification and homogenization processes, fat and calorie are remarkably reduced, and meanwhile, the taste and stability of the product are guaranteed.

The application discloses a milk collecting system and a collecting method, and relates to the field of milk collecting systems, and aims to realize the functions of measuring the conductivity of milk, monitoring whether a dairy cow is suffering from mastitis, and timely controlling the pollution of other milk by the milk produced by the dairy cow suffering from mastitis.

The invention belongs to the technical field of foods, and particularly relates to a high-biological-activity muscle-building formula food for middle-aged and elderly people and a preparation method thereof. According to the high-biological-activity muscle-building formula food for the middle-aged and elderly people, the prepared mulberry leaf extract is added, the raw material raw milk is subjected to multi-stage membrane filtration to enrich beta-lactoglobulin, other auxiliary materials are adopted, muscle attenuation can be delayed, blood sugar can be remarkably reduced, sufficient nutrition support can be provided for the middle-aged and elderly people, and the high-biological-activity muscle-building formula food is suitable for the middle-aged and elderly people. The content of beta-lactoglobulin in the formula is not less than 3%, so that muscle health can be effectively improved, the immune barrier is improved, and functional decline is delayed.

A method for predicting dairy cow milk production is disclosed, relating to the field of milk production prediction technology. This invention aims to address the problem of low prediction accuracy in existing dairy cow milk production prediction methods. The invention includes: acquiring a dataset of milk production characteristics of dairy cows to be predicted; preprocessing the milk production characteristic data to obtain a preprocessed dataset of milk production characteristics; inputting the preprocessed dataset of milk production characteristics into a trained coarse milk production prediction model to obtain a coarse predicted milk production; and inputting the preprocessed dataset of milk production characteristics and the coarse predicted milk production into a trained fine milk production prediction model to obtain the final predicted milk production. This invention is used for predicting dairy cow milk production.

The invention relates to the technical field of dairy product processing, and discloses a method for improving the stability of ultrahigh-temperature sterilized goat milk. Gradient decalcification regulation and control are performed on a sheep milk casein system by adopting an ultra-high-speed centrifugal dilution method, and a sheep milk casein calcium stabilizing environment adaptive to ultra-high-temperature sterilization is constructed in combination with calcium ion back-adding verification. Experiments show that the particle size of the decalcified sheep milk casein micelle is reduced, the absolute value of Zeta potential is remarkably increased, and the thermal coagulation time is greatly prolonged. When the decalcification rate of the goat milk casein reaches 76%, the thermal coagulation time of the goat milk casein is prolonged to 180 minutes or more when the goat milk casein is heated at 95 DEG C, no precipitate is generated, and the thermal stability of the goat milk casein is superior to that of untreated goat milk and bovine milk casein. The technical problems that the goat milk is easy to aggregate and precipitate and poor in thermal stability under the ultrahigh-temperature sterilization condition are solved, the process is simple and convenient, no exogenous additive exists, the stability of the product can be remarkably improved, the shelf life of the product can be remarkably prolonged, and reliable theoretical basis and technical support are provided for development of high-quality normal-temperature liquid goat milk products.

The invention belongs to the technical field of food science, and particularly relates to a combined fresh-keeping method for improving the quality of raw milk and application of the combined fresh-keeping method. The total number of bacterial colonies, coliforms and psychrophilic bacteria are reduced through the high-density carbon dioxide and 75 MPa dynamic high-pressure microjet treatment; furthermore, near-freezing-point storage is more beneficial to slowing down the growth of microorganisms in the raw goat milk and the raw camel milk, the synergistic treatment effect of the two technologies is superior to that of the single technology, and the effect on the raw goat milk and the raw camel milk is superior to that of the raw cow milk. The combined technology can effectively inhibit the growth of putrefying bacteria and delay the spoilage of the raw milk, can maintain the protein structure to the maximum extent, and has a remarkable industrial application prospect.

The application belongs to the technical field of protein processing, and particularly relates to a processing technology of whey protein, which comprises the following steps: subjecting cow milk to homogenization treatment; adding a foaming substance into the homogenized liquid, wherein the foaming substance is bicarbonate and citric acid, and the addition amount of the foaming substance is 3-7% of the mass of fresh cow milk; collecting the supernatant of the cow milk under the condition of high-speed centrifugation at room temperature; and separating and removing casein in the supernatant of the cow milk to obtain whey protein liquid of the cow milk. In the application, the addition of the foaming substance can change the structure of casein colloidal particles, so that casein is separated in large quantities, the purity of the whey protein is improved, a complicated purification step is not needed, the purification cost of the whey protein is reduced, and resources are saved.

The invention discloses high-cream-fat milk skin yoghourt and a preparation method thereof, and belongs to the technical field of dairy product processing. The yoghourt is prepared from raw milk, unsalted butter, condensed milk, milk skin powder, white granulated sugar and fermentation strains, wherein the milk skin powder is prepared by performing enzymolysis treatment on traditional milk skin. The preparation method comprises the following steps: mixing part of the raw milk with the sugar and the condensed milk, and performing high-pressure homogenization to form basic whey; mixing the residual raw milk with milk skin powder, gellan gum and sodium caseinate, and performing low-pressure homogenization; and after sterilizing and cooling, adding a fermentation strain and unsalted butter, filling and fermenting, and naturally floating milk skin components to form a continuous milk skin layer during fermentation. Through enzymolysis treatment, a specific stabilizer and a two-step homogenizing process, the contradiction between shape maintenance and stability of the traditional milk skin in the yoghourt is solved, and the product has the flavor of the traditional milk skin, the skin-uncovering eating experience and the characteristics of uniformity, fineness and difficulty in bleeding of modern yoghourt, and is suitable for industrial production.

The invention discloses a postbiotic with a sleep promoting effect as well as a preparation method and application of the postbiotic, and provides a scheme for efficiently preparing the postbiotic for improving sleep at low cost. The preparation method of the fermentation culture medium comprises the following steps: mixing milk protein with a solvent to obtain milk protein liquid, and sequentially adding pepsase and mixed enzyme for enzymolysis to obtain zymolyte; the mixed enzyme is selected from at least one of trypsin or alkaline protease; the milk protein is selected from milk protein or casein or whey protein. According to the fermentation medium and the method for preparing the metagen by using the fermentation medium, the gamma-aminobutyric acid precursor substance sodium glutamate or glutamic acid does not need to be additionally added into the fermentation agent, and the prepared metagen has a good sleep improving effect and can be used for industrial production.

1. Name of the designed product: packaging box (future star student drinking milk pure cow milk full fat sterilized milk Lijia box). 2. Use of the designed product: for packaging products. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo that best indicates the design points: combination state diagram. 5. Other circumstances that need to be explained: the designed product is a kit, kit 1 is an inner package, and kit 2 is an outer package.

The invention belongs to the field of food, and particularly relates to a high-protein low-lactose product and a preparation method thereof.According to the invention, raw milk is used as a raw material, ultrafiltration and nanofiltration technologies are combined, and nanofiltration conditions capable of removing lactose in the raw milk to the maximum extent are screened out through a large number of experiments; and edible saccharides are added in the ultrafiltration process, so that the protein loss rate during ultrafiltration and nanofiltration is further reduced. By using the method provided by the invention, the lactose content in the raw milk can be reduced to 0.01% or below, and at the same time, the protein content of 95% or above is retained.