674 results about "Cultured milk" patented technology

The invention discloses bifidobacterium longum and the application thereof and belongs to the technical field of biologics. The invention provides a bifidobacterium longum YS108R strain which has thecharacteristic of generating viscous exopolysaccharide, and has a remarkable improvement function on DSS (Dextran Sulfate Sodium) induced mouse colitis models. The strain has a relatively good capability of enduring simulated gastrointestinal fluids, is capable of remarkably reducing disease activity indexes of mice in the DSS induction period, and has an effective protection function on colon tissue. In addition, the bifidobacterium longum YS108R disclosed by the invention is separated from intestinal florae of healthy people, is free of toxic and/or side effects on human bodies, and has certain advantages when being compared with conventional medicine treatment. The strain can be used for preparing probiotic powder, fermented milk, and the like, and has wide market prospects.

The invention relates to a Chinese wolfberry ferment preparation method, aims to provide Chinese wolfberry ferment prepared by Chinese wolfberry treatment, enzymolysis, glucose reduction fermentation, lactic acid fermentation, ultrasonic low temperature concentration, blending, drying, crushing and other processes, , the method has the advantages of simple process, less addition agent and no residue, by the use of Chinese wolfberry defective products, the active substance content in the Chinese wolfberry ferment product can be promoted, the waste of resources can be reduced, the purposes of the comprehensive utilization of resources and improvement of the product added value can be achieved, and good economic and environmental benefits are obtained.

The invention relates to a stirring type cereal sour milk and a method of preparing the same. The cereal sour milk is made through lactobacillus and probiotics ferment by using raw materials with the following weight components: raw fresh milk of 700-875 parts, cereal powder 1-30 parts; additive agent for dairy food of 5-44 parts; lactobacillus strain/functionality probiotics strain of 0.2-0.8 parts; corrective of 48-82 parts; stabilizing thickening agent of 3-10 parts; homogeneous pourable dense quasi-fluid which is the external appearance showing the color of added cereal powder with suspended corresponding cereal powder; the tissue is fine, smooth and uniform and a few whey is allowed to be precipitated; organoleptic attribute, nutritive index, health indicator and content of lactobacillus series of the cereal sour milk are all better than that in the GB2746 cultured milk quality index. The present invention is characterized in that the cereal powder that is formed by pulverizing and swelling processes reserves the nutrient of cereal to the utmost extent and improves the hot water leaching rate and absorption rate of its nutrient components; the technique is more compact and the operation is easy; the production efficiency is high and the consumption human populations of the products are widened; the cereal sour milk is easy to digested and absorbed, and the taste is better.

The invention relates to a fermented liquid feed for pig and poultry as well as a preparation method and an application thereof, belonging to the field of biotechnology, in particular to a liquid feed produced by the fermentation of a plurality of beneficial microbes and Chinese medicinal herbs as well as a preparation method and an application thereof. The preparation method has simple process and comprises the following steps: after primary slant culture and secondary solution culture, lactobacillus, fermentation lactobacillus, bacillus subtilis, natto bacillus and saccharomyces cerevisiae are put into a solid fermenting tank with a fermentation medium containing astragalus root, Na2HPO4, nitrogen source and carbon according to weight proportion. The fermented liquid feed adopting the method has high quality, thicker mellow flavor and short fermenting time, contains protein, polypeptide, small peptide, amino acid, astragalus polyose and a plurality of beneficial microbes and is applicable to preparing various perfect compound feeds for pig and poultry.

The invention relates to a method for preparing a highland barley-wheat germ deep processing product, in particular to a process for preparing highland barley-wheat germ biological fermented milk, which solves the problems that the highland barley-wheat germ deep processing product has a single form and that nutrients cannot be absorbed by a human body completely. Lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus acidophilus are inoculated according to a certain ratio, and a beta-glucan functional factor, dietary fibers, trace elements, microorganisms and the like of highland barley, and the nutrients such as high-quality plant proteins, vitamin E and the like of the wheat germ are utilized. The method mainly comprises the steps of: the compounding of the highland barley and the wheat germ, grinding into thick liquid, enzymolysis, the addition of milk and lactic acid fermentation. The prepared highland barley-wheat germ lactobacillus beverage is rich in proteins, lactic acid bacteria, beta-glucan, various trace elements, vitamins and the like.

The invention discloses a fermented product added with a lactobacillus plantarum proliferation agent. The lactobacillus plantarum proliferation agent degrades an enzymolysis mixture after plant protein reaction through protease or a protease-containing substance, and the mass percentage of the lactobacillus plantarum proliferation agent contained in the fermented product is 0.1-20%. By adding the lactobacillus plantarum proliferation agent, the fermented product can be fermented milk, viable bacterial drinking water or a viable bacterial cosmetic. The fermented product has the following advantages that the proliferation agent belongs to a natural edible mixture and does not produce side effects on a human body after being added to the fermented product; 2, by using the proliferation agent, the fermentation time of the fermented product can be greatly shortened, and pollution caused by harmful infectious microbes is avoided; 3, by adding the proliferation agent, the number of living bacteria in the fermented product can be up to 1.0 * 109 cfu/g, the number of the living bacteria is largely higher than those of living bacteria produced by other proliferation agents; 4, by using the proliferation agent, the cost of the fermented product having large living bacterial number is reduced.

The invention discloses a preparation method for a low-lactose fermented dairy product. The preparation method has two modes; in one of the modes, lactase is added into milk and ferment is inoculated at the same time, so that the low-lactose fermented dairy product is prepared; in the other mode, lactase is first added into fresh milk, so that lactose is hydrolyzed into glucose and galactose, and ferment is then inoculated, so that the fermented dairy product is prepared. The low-lactose fermented dairy product prepared by the preparation method not only has the characteristics of low lactose content and high viable count, but also has the specific flavor and taste of fermented milk, the change of acidity is little in the process of later storage, and the taste is good. The preparation method is applicable to the preparation of low-lactose fermented dairy products.

The invention discloses a low-temperature fermented milk as well as a raw material composition and a preparation method thereof. The raw material composition of the low-temperature fermented milk comprises raw material milk, a sweetener, a thickener, fermentation bacteria and 0.001%-0.006% of probiotics, and does not contain a preservative, wherein the percentage of the raw materials is the mass ratio of the raw material composition of the low-temperature fermented milk, and the probiotics are lactobacillus casei LC2W. The preparation method comprises the following steps: (1) uniformly mixing the raw material milk with the temperature of 40-45 DEG C, the sweetener and the thickener; (2) homogenizing emulsion obtained in the step (1) and pasteurizing; (3) cooling emulsion obtained in the step (2), uniformly mixing with the fermentation bacteria and the probiotics, and fermenting to obtain curd at the temperature of 35-42 DEG C; (4) overturning a vat for cooling, and pumping into a storage vat; (5) filling and sealing. According to the low-temperature fermented milk, the shelf life of the low-temperature fermented milk is remarkably prolonged, relatively high viable bacterium level is maintained, and meanwhile, the specific taste and nutrition of the fermented milk are kept.

The invention relates to the field of liquid milk, in particular relating to a fermented milk beverage containing peanut, lotus root and pawpaw and a production method thereof. On the basis of 100 parts of fermented milk beverage by weight, the fermented milk beverage containing peanut, lotus root and pawpaw comprises: 30-80 parts of liquid milk by weight, 0.004-0.007 part of leaven by weight, 3.5-8.0 parts of sweet substance by weight, 0.2-0.7 part of acidity regulator by weight, 0.1-1.5 parts of stabilizing agent by weight, 1-30 parts of peanut paste by weight, 1-10 parts of lotus root powder by weight, 1-5 parts of pawpaw primary paste by weight and the balance water, wherein the stabilizing agent is composed of thickening agent and/ or emulsifier, and the thickening agent contains 0.1-0.25 part of high acyl pectin and propylene glycol alginate. The product of the invention has refreshing and smooth taste when being drunk and contains special fragrance of peanut, lotus root and pawpaw products. Tests prove that the product has no layering phenomenon or severe fat flotation in the storage and placement process within the 6-month quality guarantee period. Thus, the product of theinvention has favorable stability.

The invention provides bread. The bread is prepared from the following ingredients: high-gluten flour, sour dough, water, olive oil, fresh yeast and table salt; and the bread is especially prepared from the following ingredients in parts by weight: 29-30 parts of high-gluten flour, 50-51 parts of sour dough, 15-16 parts of water, 3-4 parts of olive oil, 1 part of fresh yeast and 1 part of table salt. The bread has the following beneficial effects: firstly, ingredients of the fermented milk are natural and relatively high in protein and calcium contents, so that nutritive values of the bread products are increased; secondly, the proteins are broken down by self-metabolisms of the lactobacillus floras in the fermented milk so as to produce amino acid flavoring precursors to benefit flavor-improvement of the bread, and textural structure of the bread is improved by extracellular polysaccharides produced by the metabolisms; thirdly, a diversified microbial environment is created by co-fermentation of the lactobacillus floras in the fermented milk with the industrial yeasts, so that growth of miscellaneous bacteria is inhibited and shelf lives of the food products are thereby prolonged; and fourthly, no food additive is added into the bread, so that a bread product which is natural, healthy and relatively good in taste is prepared.

The present invention discloses a pomegranate fermented lactic acid drink. The pomegranate fermented lactic acid drink is made from the following raw materials: pomegranates, skim milk, pomegranate peels, pomegranate flowers, pomegranate barks, pomegranate leaves, sophora japonica leaves, calyx kaki, picrasma quassioides, isomaltitol, gentiooligosaccharide, lactic acid bacteria, compound enzymes, and antioxidants of bamboo leaves. The drink is sour and sweet in mouthfeel, moderate in concentration, stable in state, and rich in nutrition, can promote metabolism, enhance immunity, dispel toxins and beautify feature, and prevent oxidation, aging, and tumors. The pomegranates are rich in organic selenium, help absorption and utilization, and promote the body function; each of the organs of the pomegranate is fully used and scientifically matched with other traditional Chinese medicines, the effects are complementary to each other, the raw materials are extensive, the price is low and cheap, and the costs are saved; a first lactic acid bacterium high-temperature fermentation is conducted, the lactic acid bacterium growth is promoted, and the pollution is avoided, at a second time, the gentiooligosaccharide is added, the activities of the lactic acid bacteria are enhanced, and a low-temperature long-time fermentation is conducted, which is conductive to the produce of flavor substances; and the fermented lactic acid drink is filled, and the filled lactic acid drink is subjected to low-temperature cold storage, which can maintain the activities of the lactic acid bacteria in the drink, so that the pomegranate fermented lactic acid drink promotes gastrointestinal functions.

The invention discloses a functional Enteromorpha flavor dried duck meat and a preparation method thereof. The method is characterized by comprising the steps of: activating bacterial strains to prepare acidified milk; slaughtering a duck, scalding hairs, removing internal organs and cleaning; smearing a mixture of nitrate and sodium erythorbate on chest meat and leg meat, placing in a 0-6 DEG C refrigerator, preserving for 20-24 h and tumbling; preparing an Enteromorpha powder; at last blending, chopping, moulding, insulating for fermentation, carrying out enzymatic hydrolysis, refrigerating, slicing, baking, cooling, vacuumizing and sterilizing with microwave to obtain the functional Enteromorpha flavor dried duck meat. The invention has an advantage that a method for preparing the Enteromorpha flavor dried duck meat with functions of antioxidation, ACE resistance, calcium absorption promotion and immunoregulation by using duck meat, Enteromorpha, acidified milk and lactalbumin powder is disclosed for the first time.

The invention relates to lactobacillus rhamnosus grx19 and its application. The collection number of the lactobacillus rhamnosus grx19 is CGMCC No.5519. The stain can be used to produce live bacteria lactobacillus beverages with long shelf-life and fermented dairy products. Lactobacillus rhamnosus grx19 is taken as culture starter alone or in combination with other lactic acid bacterias and then live bacteria lactobacillus beverages and fermented dairy products are prepared according to routine methods. After heat treatment at the temperature of 70-75 DEG C for 15-20 seconds, by the adoption of aseptic filling or sanitary filling, live bacteria lactobacillus beverages and fermented dairy products sold at room temperature can be produced.

The invention discloses lactobacillus plantarum ZJUF T17 and application thereof and belongs to the technical field of biology. The lactobacillus plantarum ZJUF T17 is separated from sour dough and has a preservation number of CCTCC (China Center For Type Culture Collection) NO: M 2017342. The lactobacillus plantarum ZJUF T17 provided by the invention has a very high survival rate and a relativelystrong stomach and intestine adhesive force and can be used for remarkably inhibiting reproduction of gastrointestinal tract pathogenic bacteria; the lactobacillus plantarum can be used for remarkably reducing the content of cholesterol in blood serum and optimizing the ratio of high density lipoprotein cholesterol and low density lipoprotein cholesterol; the lactobacillus plantarum can be used for remarkably reducing the content of TNF (Tumor Necrosis Factor)-alpha in the blood serum and has an immunological regulation function; the lactobacillus plantarum has the capability of alleviating the increasing of body weight; furthermore, the lactobacillus plantarum has the potential of preparing fermented milk.

The invention provides brown fermented milk, which comprises the following raw materials that: 3 to 5 percent of white sugar, 0.2 to 6 percent of glucose and 84 to 90 percent of skim milk, wherein the temperature is increased to 95 to 98 DEG C to be maintained for 1.5 to 2.5 hours during a sterilization step and a fermentation step in the preparation process. The invention also provides a production method of the brown fermented milk. Due to the raw material ingredients and production process, the fermented milk has reaction during the sterilization and the fermentation. The fermented milk is brown, produces brown coloring matters to prevent the automatic oxidation of grease so as to have resistance to oxidation, and is beneficial to the health of the human body.

The invention discloses fermented milk without a food additive and a preparation method for the fermented milk, and belongs to the field of dairy product production. The fermented milk without the food additive comprises the following components by mass percent: 85-93 percent of milk, 0.5-5 percent of cheese powder, 0.5-2 percent of whey protein powder and 6-8 percent of sugar, wherein the inoculation amount of a fermenting agent is 1*10<6>-1*10<7>CFU/g, and the sum of the mass percentages of all the components is 100. According to the fermented milk, the protein concentration in the raw milk is increased by adding the natural cheese powder and the whey protein powder, and the problem of granular milk caused by the excessive adding amount of the whey protein powder can be solved; besides, nutrient substances in the cheese is easier to digest and absorb under the fermentation action of microorganisms; compared with the concentrated fermented milk with single flavor, the fermented milk is more easily accepted by customers; streptococcus thermophilus with weaker post-acidification or a yoghurt fermentation agent with weaker post-acidification is selected, so that the filling temperature can be increased, and the loss of viscosity of the fermented milk during filling is reduced.

The invention relates to Lactobacillus helveticus H9 and application of the Lactobacillus helveticus H9 to the resistance of hypertension and the prevention of cardiovascular disease. A preparation method comprises the following steps of: isolating strains, identifying the strains, preserving the strains, culturing the strains, preparing a bacterial liquid, preparing fermented milk, and screening a strain with angiotensin-converting enzyme (ACE) inhibitory activity; and further evaluating the influence of Lactobacillus helveticus H9 fermented milk on hypertension (SHR, spontaneously hypertensive rats) and normal blood pressure (WHY rats, Wistar-Kyoto rats). The research shows that strain fermented milk has a better in-vivo antihypertensive effect, has the advantages of long onset time and the like, does not affect blood circulation, and has no adverse effects on the normal blood pressure.

The invention discloses a chocolate sauce stabilizer which contains carrageenan, sodium carboxymethylcellulose, sodium citrate, potassium chloride and glucose. A formula of chocolate sauce contains fructose corn syrup, cocoa powder, sugar, the stabilizer and deionized water. A preparation method for the chocolate sauce comprises the following step of: mixing glycine liquor and cocoa syrup uniformly to obtain the chocolate sauce. A formula of double-layer chocolate fermented milk contains fermented milk and the chocolate sauce. A preparation method for the double-layer chocolate fermented milkcomprises the following steps of: (1) covering the chocolate sauce of more than or equal to 65 DEG C on the lower layer of a container, and cooling the temperature to be below 45 DEG C; and (2) adding the fermented milk into the container in the step (1) to cover the chocolate sauce. According to the chocolate sauce and the double-layer chocolate fermented milk obtained by the preparation methods, the double-layer chocolate fermented milk is clear in layering of the chocolate sauce and the fermented milk and has the advantages of stable structure, smooth mouthfeel and thick flavor.

The present invention relates to fermented milk with red beet and its preparation process, and belongs to the field of milk product producing technology. The fermented milk with red beet is prepared with red beet, milk, soybean milk, tomato and carrot as main materials, and through adding corrective, stabilizer and flavoring agent, repeated deodorizing, and fermentation via adding bifidobacterium, lactic acid bacteria and other probiotics. The fermented milk with red beet is red, delicious and milk scented, and possesses the health functions of promoting digestion, expelling toxin, strengthening physique, nourishing liver and kidney, resisting cancer, resisting senility, etc.

The invention discloses a walnut flavor fermented milk making process which includes the following steps of raw material preprocessing, defibrination homogenizing, strain domesticating, inoculated fermentation, blending and sterilization. Degreased walnut cakes obtained through cold pressing and deoiling are selected, the strain domesticating is utilized to conduct screening to obtain two compound strains of lactobacillus plantarum and streptococcus thermophilus, fermentation is conducted on the two compound strains to obtain the walnut flavor fermented milk with the acidity larger than 70 T0 and the protein content higher than 2.2g/100g. Detection of all items meets the requirements of GB16321-2003. By means of the making process, the lactobacillus plantarum and the streptococcus thermophilus are creatively utilized to ferment walnut fermentation stock solution prepared through the degreased walnut cakes, and the making process fills the blank in walnut beverage fermentation through utilization of the lactobacillus plantarum.