39 results about "Cow's milk protein" patented technology

The invention discloses a aerated beverage containing milk, wherein each 100g of the beverage comprises the following constituents (by weight portions): milk 10.0-40.0g, sugar 4.0-15.0g, stabilizing agent 0.1-0g, acidness modifier 0.2-0.7g, edible flavoring essence 0.01-0.2g, CO2 0.15-0.5g (20 Deg C), and balancing water to 100L.

The invention discloses a cereal flavoring milk containing nut particles and process for preparation, wherein the milk comprises the following constituents (by weight portions): milk 75-95, nuts particles 1-15, cereal 0.05-10, sugar 3-12, stabilizing agent 0.1-1, edible flavoring essence 0.05-0.2.

The invention relates to an instant cheese and a preparation method thereof. The preparation method comprises the steps: using full-cream fresh milk as main material, pasteurizing the milk after being hydrolyzed through lactase, and concentrating the full-cream fresh milk to 35-40 percent of the original volume in vacuum. The preparation method of the instant cheese has the core points that transglutaminase is added at 35 DEG C, and milk proteins are linked to form a protein network under the action of the transglutaminase, thereby forming a uniform and stable gel system easily. Then, chymosin is added for promoting gel to form , and uniform, stable and delicate instant cheese can be obtained in a water bath for half hour at about 30 DEG C. The invention is simple and easy for operation, and can be used for development of various application products on the theoretical basis, including breakfast cereal cheese, jelly cheese and the like. Moreover, the instant cheese can meet the requirements of consumers for taste, texture, nutrition, and the like.

The invention provides a low energy and low fat processed cheese slice / block. The energy content of the cheese slice / block is 604kJ / 100g to 837kJ / 100g. The cheese slice / block contains, by mass: 10.72% to 18.64% of protein, 5.01% to 13.10% of fat, 2.4% to 11.9% of carbohydrate, 57.71% to 64.27% of water, and 1% to 4% of emulsifying salts. The cheese slice / block is prepared by shear-mixing the ingredients of, by mass: 10% to 60% of cheese, 2% to 15% of milk protein products, 3% to 15% of butterfat, 1% to 4% of emulsifying salts, 0.1% to 0.5% of colloid, and 19% to 57% of water. The processed cheese provided by the present invention has a suitable viscosity, a suitable quality and an ideal flavor. With the processed cheese provided by the present invention, a consumer requirement of processed cheese with low energy and low fat is satisfied.

The invention provides a liquid dairy product containing fruit-vegetable granules, which comprises the following components in percentage by weight in terms of the total weight of the liquid dairy product: 30 to 98.7 percent of milk, 0.1 to 5 percent of stabilizing agent, 1 to 20 percent of fruit-vegetable granules, 0 to 0.7 percent of acidity regulator, and water. The liquid dairy product combines components of vitamins, minerals, cellulose, and the like in fruits and vegetables with milk protein in effective proportion, thus the nutrition of the product is more reasonable and more uniform and improves the nutritive value; simultaneously, the addition of natural fruit-vegetable granules obviously improves the flavor and the mouthfeel of the product so that a consumer really feels the existences of the fruit-vegetable granules in mouthfeel and visual sense; besides, the liquid dairy product containing the fruit-vegetable granules achieves the even stable suspension of the fruit-vegetable granules in a milk solution more completely for a longer time, and achieves the stability of the product in a long shelf life.

A method for supporting and promoting nutrition in a pediatric subject having allergies to cow's milk, the method involving administering to the pediatric subject a nutritional composition which includes up to about 7 g / 100 kcal of a source of non-dairy proteins; about 1×104 to about 1.5×1012 cfu of probiotic(s) per 100 kcal; about 5 g and about 25 g / 100 kcal of a carbohydrate source; up to about 7 g / 100 kcal of a fat or lipid source; and at least about 5 mg / 100 kcal of a long chain polyunsaturated fatty acid.

The invention discloses formula milk powder for infants of 0-6 months and capable of preventing lactose intolerance and protein allergy and belongs to the technical field of formula food. Each 100g of the formula milk powder contains 12-18g of concentrated hydrolyzed whey protein powder. The concentrated hydrolyzed whey protein powder contains lactose. Each 100g of the formula milk powder contains 0-0.5g of the lactose. The formula milk powder has the advantages that the formula milk powder is suitable for the infants of 0-6 months and overcomes the symptoms of infant lactose intolerance and milk protein allergy, the concentrated hydrolyzed whey protein is used as the raw material and can well relieve the symptoms of the infant lactose intolerance, docosahexenoic acid, arachidonic acid, 1, 3-dioleoyl 2-palmitoyl triglyceride, prebiotics fructose-oligosaccharide and polydextrose components are added scientifically, lutein and nucleotide components are intensified, and the requirement of various nutritional components needed by the normal growth of the infants can be satisfied.

A method for making a milk protein concentrate can comprise heating a liquid milk composition at near its natural pH to a temperature that causes the whey protein in the milk to bind to the casein in the milk to form protein aggregates. After cooling, the liquid milk composition can be subjected to membrane filtration using a membrane filter having a large pore size. The protein aggregates are retained to yield a milk protein concentrate. The concentrate can be further treated to provide a concentrate having a lowered lactose content.

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.

The invention discloses an isolation and purification of a hydrolyzed milk allergy source beta-lactoglobulin protease and an application thereof, and provides a Bacillus subtilis S7 producing a hydrolyzed milk allergen source beta-lactoglobulin protease. The protease produced by the fermentation and purifying of the Bacillus subtilis S7 can effectively degrade the beta-lactoglobulin in the milk protein, the protease output has high yield, the fermentation method is simple, a fermentation medium is simple, the fermentation cycle is short, and the sensitization can be effectively eliminated.

The invention relates to a modification method of wheat gluten protein and application of wheat gluten protein peptide in replacing a part of milk protein in yoghurt. The modification method comprises the following steps: preparing wheat gluten protein and water into wheat gluten protein suspension, adding organic acid as a decarboxamidation medium, hydrating at normal temperature, performing organic acid decarboxamidation modification at 110-126 DEG C, cooling, dialyzing to remove saline ions, and further performing enzymolysis by using alkaline protease, enzyme deactivation, centrifuging, and spray-drying, thereby obtaining the modified wheat gluten protein peptide. The modified wheat gluten protein peptide is used in yoghurt to replace a part of the milk protein, so that fermented yoghurt can be prepared, the fermentation time is shortened by 20%, and the indexes are well maintained. The production process of the modification method is simple and sequential, high in security, large in utilization value, high in actionability and applicable to on-scale industrialization production and preparation.

The present invention discloses lactose intolerance and protein allergy preventing formula milk powder for children of 12-36 months, and belongs to the technical field of formula food. Every 100 g of the child formula milk powder contains 18-30 g of concentrated hydrolyzed whey protein powder. The concentrated hydrolyzed whey protein powder contains lactose and the formula milk powder contains the lactose content of 0-0.5 g / 100 g. The formula milk powder is applicable to children of 12-36 months and overcomes the child lactose intolerance and milk protein allergy symptoms. The concentrated hydrolyzed whey protein is used as a raw material and can very relieve the lactose intolerance symptoms of children. Docosahexaenoic acids, arachidonic acids, prebiotics of galactooligosaccharide and fructo-oligosaccharide, an immune factor of lactoferrin are scientifically added and the ingredients of lutein and nucleotides are also strengthened, so that the formula milk powder can meet the needed various nutrients of the children for normal development.

The invention discloses a compound fruit juice koumiss processing formula through enzymatic hydrolysis of cow milk protein polypeptide. The koumiss comprises the following raw materials: 140 mg / L of enzyme, cane sugar for adjusting the sugar content being 15%, a Kiwi berry concentrated juice with concentration being 4%, 0.35% of a kefir starter, 60% of a broth, 6% of sugar, 0.28% of acid, 0.1% ofa sweetener, 0.5% of a stabilizing agent, 0.06% of composite essence, and 8 mg / L of a flavor reinforcing agent. The formula changes the form of the koumiss, increases the koumiss stability, and enhances the health care performance of the koumiss. The sterilized skim cow milk is subjected to protein enzyme hydrolysis for transferring to the biology bio polypeptide and free amino acid which are easily absorbed by human body, the health-care fruit juice is cooperated, the materials are blended by alcohol yeast and lactic acid bacteria through mixing and fermentation, and the novel health-care koumiss having the advantages of no solidification and deposition, bright color, rich bouquet, abundant milk protein polypeptide and amino acid, and complementary nutrition of animals and plants.

The present invention relates to a cow milk protein fatty acid modifier capable of inducing human breast cancer cell apoptosis, and a preparation method thereof, and belongs to the technical field of medicine or function food preparation. According to the method, cow milk albumin is subjected to a decalcification treatment to form the unfolded state, and then an unsaturated fatty acid is adopted to carry out appropriate molecule modification on the lactoalbumin component through the anion exchange chromatography technology to form the milk protein fatty acid modifier, wherein the in vitro cell model test results of the modifier prove that the modifier can significantly induce the human breast cancer cell (including estrogen receptor positive cells and estrogen receptor negative cells) apoptosis and does not significantly affect the normal human breast cells. According to the present invention, the support can be provided for development of the breast cancer prevention and treatment drug and the anti-breast cancer function food, the new reference is provided for the high value utilization of the whey protein and the optimization of the formula milk powder, and the positive significance is provided for promotion of the fine and deep processing of the milk product.

The invention provides orange velvet oat set yoghurt and a preparation method thereof. The orange velvet oat set yogurt is prepared from the following raw materials: raw milk, white granulated sugar,milk protein powder, low-fat milk powder, a compound stabilizer, jam and a direct vat set starter. According to the orange velvet oat set yoghurt, orange velvet oat pulp is added into the yoghourt forthe first time, a specific direct vat set starter is adopted, low-fat milk powder and protein powder are additionally utilized to increase the solid content and reduce the additive amount of a stabilizer to achieve the suspension characteristic, and the solidified yoghourt with uniformly distributed orange velvet oat jam with excellent sensory characteristics and texture characteristics is prepared.

The invention discloses double-protein yoghourt cheese and a preparation method thereof, and belongs to the technical field of food. Milk protein and soybean protein are selected as raw materials, antioxidant active peptide solutions of the soybean protein and whey protein are respectively prepared by adopting a high-pressure homogenization method, the antioxidant active peptide solutions are prepared into yoghourt, and the cheese is prepared on the basis of the yoghourt. Three probiotics, namely Bifido, Dophilus and Protect, are added into the yoghourt, and the three probiotics can maintain and improve the intestinal flora balance of a human body from three different aspects, so that the intestinal health and the immunity of the organism are improved, and the yoghourt is particularly suitable for people with sensitive intestinal tracts to eat. The food not only can meet the requirements of people at different age stages on nutrients such as protein, calcium, vitamins, dietary fibers and the like, but also has certain effects of inhibiting obesity, reducing cholesterol and preventing chronic diseases. In addition, the two proteins are treated by adopting an advanced technology of high-pressure homogenization, so that the interaction of the two proteins is facilitated, and the functional properties of the product can be improved.

The present invention discloses antioxidation yak lactoprotein peptide powder. The antioxidation yak lactoprotein peptide powder is prepared from the following raw materials in parts by weight: 75-90parts of whey protein concentrate, 8-15 parts of whole yak milk powder, 8-14 parts of soy isolate protein, 2-5 parts of yak milk antioxidation peptide and 0.5-2.0 parts of casein phosphopeptide. The product is prepared from yak milk antioxidation peptide prepared through dissolution, enzymolysis, enzyme deactivation, casein precipitation, centrifugation and spray drying, and other components. Theprotein peptide powder with the antioxidation function is developed and a yak milk high-added-value product, can meet requirements of consumers for food functionality, and meanwhile expands a currentsituation that protein powder products are single in variety.

The invention relates to the field of food production and processing, in particular to a high-protein yogurt, which contains 0.5-6% of white sugar; 0.02-0.5% of Lactobacillus bulgaricus; 0.01-0.6% of Streptococcus thermophilus; the rest is milk, and the fermentation is completed After that, it is obtained by dewhey. At present, domestic high-protein yogurt categories are increasing year by year, but they all have the defects of generally low protein content, serious powdery taste and sticky texture. The present invention combines whey separation technology and homogenization process to prepare high-protein yogurt. The protein content of natural milk can reach 8-10%. Compared with the existing high-protein yoghurt, its protein content is increased by more than 40%, and there is no need to add protein powder or any stabilizer. The product has natural flavor, delicate texture and refreshing. Based on the same inventive idea, the present invention further discloses a high-protein yoghurt with live bacteria that can be stored at room temperature and a drinking-type high-protein yoghurt.

The invention discloses a strain of plant lactobacillus that reduces the antigenicity of milk β-lactoglobulin and its application, belonging to the technical field of biological applications. The strain was deposited at the Chinese Type Culture Collection Center of Wuhan University, Bayi Road, Wuchang District, Wuhan City on October 10, 2020, with the preservation number CCTCC NO: M2020544. Lactobacillus plantarum AHQ‑14 has bile salt hydrolyzing enzyme activity, high adhesion to intestinal cells, high survival rate in gastrointestinal fluid, probiotics, low production of biogenic amines, no hemolysis, and sensitivity to commonly used antibiotics. Lactobacillus plantarum AHQ-14 is applied to foods containing β-lactoglobulin, which can effectively degrade β-lactoglobulin in milk, thereby reducing the antigenicity of milk protein and reducing the occurrence of allergic reactions.

The invention relates to the field of protein compositions, specifically to a composite cow milk protein composition, and a preparation method and an application thereof. The composite cow milk protein composition provided by the invention comprises the following raw materials in parts by weight: 20-50 parts of cow milk protein, 5-8 parts of soyabean lecithin, 0.5-2 parts of fructo-oligosaccharide, 1-1.5 parts of galactooligosaccharide, 0.5-1 part of compound vitamin, 0.3-0.6 part of a mineral substance, 0.1-0.3 part of a lotus leaf powder extracting solution and 1-3 parts of a stabilizer. Thecomposite cow milk protein composition provided by the invention has the advantages of simple preparation method, safety, health, fine and smooth taste, high stability, long shelf life and applicability to being used by cow milk allergy patients.

The invention provides a method for improving the stability of blueberry anthocyanin. According to the method, the blueberry anthocyanin purified by virtue of ADS-750 macroporous resin is taken as a raw material and is added with 10% preheated cow milk protein drying powder to form an anthocyanin stabilizer, so that the stability of the blueberry anthocyanin is improved in the processing and production processes; and citric acid is added to adjust the pH value so as to enable proteins to reach an isoelectric point, so that the proteins can play a role of a relatively good stabilizer. The cow milk protein drying powder is prepared by virtue of a low-temperature freeze drying method, and casein with the highest content in the cow milk protein drying powder can be taken as the anthocyanin stabilizer, has a special structure and is used for usually coating small molecule substances, so that the problem that anthocyanin in a traditional blueberry product is poor in stability in the processing and storage processes can be effectively solved; meanwhile, by adding cow milk protein, the nutrition of the blueberry product is greatly increased; and besides, by utilizing a non-thermal processing technique, the binding of the blueberry anthocyanin and the casein is relatively tight, the effects of killing bacteria and prolonging the guarantee period of the blueberry product can be achieved, and the operation process is safe, sanitary, simple, low in energy consumption and pollution-free.

The invention provides a preparation method and application of a cow milk protein and goat milk protein bigeminy detection card. The preparation method comprises the following steps: respectively preparing an anti-cow milk protein specific monoclonal antibody and an anti-goat milk protein specific monoclonal antibody, and respectively recording as Anti-CC and Anti-SC; preparing a monoclonal antibody for resisting a common site of cow milk protein and goat milk protein, and recording the monoclonal antibody as Anti-total; labeling colloidal gold with a monoclonal antibody of a common site of anti-cow milk protein and anti-goat milk protein to obtain an antibody colloidal gold marker; and preparing the bigeminy detection card through the antibody colloidal gold marker. The bigeminy detection card comprises a PVC backing, wherein a sample pad, a combination pad, a reaction pad and a water absorption pad are sequentially arranged on the PVC backing, a sample hole is formed in the sample pad of the bigeminy detection card, and a detection line is arranged on the reaction pad. According to the invention, the detection card is good in specificity, high in sensitivity, good in matrix interference resistance effect, good in detection result accuracy and good in repeatability, and cow milk protein and goat milk protein in food can be rapidly identified on site.

The invention relates to milk product manufacture, in particular to a manufacturing method for pasteurized milk, namely, pasteurized milk containing Osteoblasts Milk Protein and a manufacturing method. Pasteurized milk consists of milk and Osteoblasts Milk Protein, wherein, according to weight percentage, Osteoblasts Milk Protein takes 0.01-0.015 percent and the rest is milk. The raw material adopted by the invention is natural fresh milk without pollution and special protein produced with physical process. As the invention adds Osteoblasts Milk Protein (OMP) in pasteurized milk, the invention is not only rich in nutrition, but also plays a special role in health care while realizing that consumer drinks pasteurized milk, in particular good for strengthening bone. With a large number of tests, the product provided by the invention has significant effect on various consumers, in particular bone sub-health population.

The invention discloses a cereal flavoring milk containing nut particles and process for preparation, wherein the milk comprises the following constituents (by weight portions): milk 75-95, nuts particles 1-15, cereal 0.05-10, sugar 3-12, stabilizing agent 0.1-1, edible flavoring essence 0.05-0.2.

The invention discloses an isolation and purification of a hydrolyzed milk allergy source beta-lactoglobulin protease and an application thereof, and provides a Bacillus subtilis S7 producing a hydrolyzed milk allergen source beta-lactoglobulin protease. The protease produced by the fermentation and purifying of the Bacillus subtilis S7 can effectively degrade the beta-lactoglobulin in the milk protein, the protease output has high yield, the fermentation method is simple, a fermentation medium is simple, the fermentation cycle is short, and the sensitization can be effectively eliminated.

The invention relates to the technical field of dairy product processing, in particular to a fresh milk-grade humanized cow milk protein base material and a preparation method thereof. According to the preparation method provided by the invention, the humanized cow milk protein base material can be obtained in one step, specifically, fresh cow milk is taken as a raw material, the raw material is degreased and sterilized, the cow milk is subjected to graded filtration through membranes with different pore diameters by adopting a hot filtration process, and different transmembrane pressure differences are adjusted to obtain the humanized cow milk protein base material. The ratio of casein to whey protein in the penetrating fluid is close to the ratio of protein in breast milk, then spray drying is carried out to prepare the humanized protein base material powder, and the filtrate can be directly prepared or the humanized protein base material powder is used for producing infant formula milk powder. The prepared humanized base material is prepared by separating fresh milk as a raw material, and the quality of the base material is better than that of cheese whey; in addition, localization of milk-based ingredients in the infant formula milk powder industry can be realized.

The invention provides a private drawing yoghurt and a preparation method thereof. The method comprises the following steps: firstly, filtering raw milk through an RO (Reverse Osmosis) membrane until the protein content of the raw milk is 4.0-4.8 wt%, sequentially homogenizing the obtained concentrated milk at 0-200bar, stirring, sterilizing, cooling, adding a leavening agent, fermenting until the pH value is 4.6-4.8, stirring and demulsifying at the rotating speed of 300-600rpm / min, and carrying out after-ripening for more than 12 hours, so as to obtain the wiredrawing yoghurt for the private cuisine, wherein the leavening agent is composed of streptococcus thermophilus and lactobacillus bulgaricus, and the dosage ratio of the streptococcus thermophilus to the lactobacillus bulgaricus is 1 * 10 < 11 > CFU: 2.1 * 10 < 7 >-5.2 * 10 < 7 > CFU. The yoghurt prepared by the preparation method disclosed by the invention not only has excellent tissue state, mouth feel, flavor and smell and relatively high exopolysaccharide content, but also has relatively strong wire drawing characteristic.