98 results about "Dairy Cream" patented technology

A method to encompass a citrus-based cream or gel composition that is highly stable and all-natural from components in situ by removing undesired components from citrus, producing such cream or gel with desired components and texture according to intended use, either as a cosmetic or medicinal lotion, a cream base, or as a food ingredient with nutraceutical and/or binding properties for use in as example analogue meats. The method comprises the steps of grinding whole citrus fruit or peel adjusted via rate of heating and pH to optimize gel consistency and desired residual bioflavonoids rather than maximizing pectin production. Citrus-derived components such as, but not limited to, d-limonene, naringin, and psoralen are added to and blended with the gel for applications which require concentrations higher than found in vivo.

The invention provides a method for performing nuclear magnetic resonance identification on adulterated non-dairy cream in watery cream. The method comprises the following steps: (1) collecting creamsamples and performing plausibility check on the samples; (2) preparing adulterated cream samples by performing plausibility check on the cream samples and collecting 1H-NMR of the samples; (3) establishing a PLS-DA qualitative model and a PCA-SVM regression quantitative analysis model by adopting 1H-NMR data subjected to data processing; (4) collecting 1H-NMR data of the cream samples with unknown adulteration or not, and performing detection by the established qualitative and quantitative models so as to obtain the identification of the unknown cream samples. According to the method, the accuracy of the modeling sample is guaranteed, the condition that the non-dairy cream is adulterated in the watery cream can be detected rapidly, qualitatively and quantitatively, the technology is reliable, the operation is simple and convenient, the adopted model is high in calculation speed and accurate in identification result, and technological support is provided for quality supervision of baking products such as cream cakes.

The invention discloses dual-network zero-trans fat-like emulsion gel capable of 3D/4D printing and preparation, and belongs to the technical field of healthy grease and food processing. The method for preparing the emulsion gel comprises the following steps: (1) adding a hydrophilic colloid into hot water containing emulsifier nanoparticles, and dissolving to obtain an aqueous solution; wherein the mass concentration of the nanoparticles in the aqueous solution is 0.5-15%; (2) dissolving oil-soluble small molecules in the heated vegetable fat, and uniformly mixing to obtain an oil solution; or mixing and heating a plurality of vegetable oils and fats to obtain mixed oil and fat; and (3) mixing the aqueous solution in the step (1) and the oil solution or the mixed grease in the step (2) according to a volume ratio of 1: 1-9: 1, homogenizing and emulsifying to obtain the emulsion gel. The emulsion gel provided by the invention can partially or completely replace traditional fat in chocolate, ice cream, non-dairy cream and other foods, and has the characteristics of zero trans-low saturated fatty acid nutrition and health.

The invention provides a health-care honey milk tea and a preparation method of the health-care honey milk tea. The health-care honey milk tea comprises the components at weight ratio: 35-45 of non-dairy cream, 20-40 of maltodextrin, 8-12 of white sugar, 8-12 of milk powder, 4-6 of freeze-drying honey powder, 4-5 of freeze-drying black tea powder and 0.09-0.11 of food preservative. The preparation method of the health-care honey milk tea comprises the steps of: firstly, treating honey by a freeze-drying method to obtain the freeze-drying honey powder; and then, adding other components into the freeze-drying honey powder according to the formula proportion, fully stirring to obtain the health-care honey milk tea. The health-care honey milk tea reserves all nutrition of all the raw materials, and has the functions of reducing blood pressure, blood sugar and blood fat, preventing cancer and supplementing protein and calcium, thus having the effect of prolonging the life after being taken for a long time.

The invention relates to the technical field of chemical daily necessities, provides a camellia oil cream and aims at solving the problem that the application of vegetable fat in a skin moisturizing cream is affected due to poor quality stability of a cream product with the vegetable fat as skin moisturizing fat. The camellia oil cream is prepared from a water phase and an oil phase by virtue of vacuum homogenization and emulsification; the camellia oil cream has excellent affinity to skin, is easy to absorb and capable of enabling the skin to become more moist and glossy; besides, due to the food-grade raw materials, the camellia oil cream is safe to use, and also suitable for babies; meanwhile, the preparation method of the camellia oil cream is simple.

The invention relates to a non-dairy creamer special for fruit milk and a preparation method for the non-dairy creamer, and belongs to the technical field of food processing. The non-dairy creamer special for the fruit milk comprises hydrogenated vegetable oil and fat, sodium carboxymethylcellulose, guar gum, Span 60, Twain 60, dipotassium phosphate, silicon dioxide and the balance of glucose syrup. The non-dairy creamer special for the fruit milk does not contain any protein ingredients, a certain amount of colloid and emulsion stabilizer is added into the non-dairy creamer, and the mixed feed liquid is emulsified, shorn and homogenized at high speed, so that the feed liquid is uniform and stable, and thus the sprayed non-dairy creamer has acid resistance. The non-dairy creamer special for the fruit milk can be resistant to acidic fruit juice of which the pH value is about 4, so the phenomena of flocculation and oil floating are avoided when the non-dairy creamer is added into the acidic fruit juice.

The invention discloses silk extract. The invention discloses a whitening and freckle-removing composition; the whitening and freckle-removing composition is prepared from the silk extract, herba centellae extract, palmitoyl pentapeptide-20, saccharomyces lysate extract and ceramide-3. The invention provides whitening and freckle-removing cream; the whitening and freckle-removing cream is preparedfrom the following raw materials in percentage by weight: 2.4 to 30 percent of functional component, 1 to 5 percent of glycerol, 1 to 5 percent of emulsifier, 5 to 23 percent of grease, 2 to 8 percent of thickening agent, 0.1 to 2 percent of triethanolamine, 1 to 3 percent of 1,2-pentylene glycol and the balance of de-ionized water, wherein the functional component comprises the silk extract, theherba centellae extract, palmitoyl pentapeptide-20, the accharomyces lysate extract and ceramide-3. The invention further discloses a preparation method of the whitening and freckle-removing cream. According to the whitening and freckle-removing cream provided by the invention, all the raw materials have a synergetic effect so that the prepared whitening and freckle-removing cream has a strong whitening and freckle-removing capability and also has the advantages of moderate properties, small irritation, high moistening degree, easiness for absorption, safety and no toxic and side effects andthe like.

The invention relates to the technical field of chemical cosmetics or medicines, and concretely relates to an anti-inflammatory compound and an application thereof. By preparing a series of compoundswith an anti-inflammatory function, the obtained anti-inflammatory compound can be used for preparing cosmetic reagents or pharmaceutical reagents, and the cosmetic reagents and the pharmaceutical reagents are not specifically limited, for example, the cosmetics can be a smoothing toner, a nutritional toner, a massage cream, a nutritional cream, a mask, an emollient, a gel, and gel or shower gel shampoo and other washing type cosmetics, and can also be a pharmaceutical preparation product similar to lotion and cream, ointment, cream, plaster or spray and the like. The anti-inflammatory compound also can be used by sensitive skins, and also can be added into infant and child cosmetics to reduce irritation.

The invention discloses compound plant powder capable of improving female ovarian functions. The compound plant powder capable of improving the female ovarian functions is prepared from the following ingredients in parts by weight: 13 parts of kudzuvine roots, 11.5 parts of ginseng, 8 parts of a cordyceps militaris extract, 13 parts of a grape seed extract, 9 parts of liquorice roots, 8.5 parts of strawberry fruits, 6.5 parts of fructo-oligosaccharides, 2 parts of maltodextrin, 0.5 part of hydrolyzed collagen protein, 12 parts of cocoa powder, and 0.3 part of food additives (xylitol and non-dairy cream); and the prepared compound plant powder can be drunk for daily conditioning. The compound plant powder is simple in preparation processes, and has obvious improvement effects on the female ovarian functions; moreover, raw materials adopted in the formula are all health-caring food materials which are safe and free of side effects; and thus, the compound plant powder can be used as a health-caring food used for daily conditioning.

The invention discloses a skin beautifying cream and a preparation method thereof. The skin beautifying cream comprises more than 30 kinds of ingredients matched with each other to enable skin beautifying moisturizing active ingredients in a formula to effectively penetrate the stratum corneum and exert the maximum effect of the ingredients. After continuous use for a period of time, the cream canbrighten the dull sallow skin color and restore the normal moisturizing function of the sebum, so that the skin can be restored to health and vitality, and the moisturizing effect is obvious. The cream has no abnormality under heat and cold, and has high stability. In addition, the skin beautifying cream is simple in preparation method and safe.

The invention discloses natural high-emulsibility grease body powder and a preparation method thereof. A preparation method of a grease body comprises the following steps: (1) crushing a raw material, namely maize germs; (2) mixing the crushed maize germs with water, and carrying out first time of extraction under an alkaline condition; (3) grinding an extracted mixed material into thick liquid; (4) carrying out second time of extraction on the ground mixed material; (5) filtering a mixed material subjected to the second time of extraction, and collecting filtrate; (6) centrifuging the filtrate, and collecting an upper-layer material to obtain the grease body. According to the method provided by the invention, the yield of the grease body is improved; the method has the advantages of no toxin, simpleness and convenience, relatively low cost and suitability for industrialization; grease body emulsion has good emulsifying stability and anti-oxidization property through adding additional proteins and homogenizing; the powder has good storage performance at room temperature, and can be used as a more healthy substitute of non-dairy cream.

The invention relates to the technical field of cosmetics, in particular to special protein cream for infants. The special protein cream for infants comprises a component A, a component B and a component C, wherein the component A comprises water, butanediol, glycerol, allantoin, sodium hyaluronate and carbomer; the component B comprises glycerol glucoside, (butyrospermum parkii) shea butter, sunflower seed oil, hydrogenated wheat germ oil, jojoba seed oil, cetostearyl alcohol, cetearyl glucoside, cyclomethicone, a polydimethylsiloxane crosslinked polymer and tocopherol; the component C comprises ceramide 3, hydrolyzed soybean protein, polyglutamate, biological gum-1, panthenol, lactoferrin, sericin, oat beta-glucan, arginine, glycerol caprylate and caprylhydroxamic acid. The formula of the special protein cream for infants is scientific, reasonable and stable, and the organic combination of the single substances has a synergistic effect on the function of protecting and treating infant skin.

The invention discloses a multi-effect cream capable of promoting skin fibroblasts to secrete structural proteins. The cream consists of, in parts by weight, 20-24 parts of elastin peptide liposome, 170-190 parts of water, 0.3-0.7 part of carbomer, 10-15 parts of glycerin, 1-2 parts of allantoin, 13-17 parts of mineral oil, 0.2-0.3 part of propyl hydroxybenzoate, 0.2-0.3 part of methyl hydroxybenzoate, 0.3-0.6 part of poly(dimethylsiloxane), 11-15 parts of cetostearyl alcohol, 0.07-0.1 part of essence, 0.8-1.5 parts of tocopheryl glycoside, 0.15-0.25 part of borneol, 2.5-3 parts of glyceryl monostearate, 1.0-1.5 parts of Tween 20, 6-9 parts of propylene glycol, 9-11 parts of shea butter, 0.4-0.6 part of ethylene diamine tetraacetic acid disodium salt and a proper amount of 2-amino-2-methyl-1-propanol. The elastin peptide liposome in the cream can be effectively absorbed by skins, so that the elasticity of facial skins can be recovered.

The invention discloses a method for producing non-dairy cream through Arabic gum compounding. The method is characterized by comprising the steps of (1) preparation of olive oil; (2) preparation of coconut cream powder; (3) a formula of a product, which comprises the following raw materials in percentages by weight: 45% of olive oil, 5.0% of palm oil, 15.0% of coconut cream powder,4.0% of white sugar, 0.5% of salt, 18.0% of skim milk powder, 0.04% of diglycerate, 0.2% of lecithin, 0.01% of potassium sorbate, 0.01% of citric acid, 0.4% of Arabic gum, 0.1% of carrageenan, 0.8% of sodium caseinate, 0.1% of essence and deionized water added to 100%; (4) preparation of a water phase; (5) preparation of an oil phase; (6) blending and emulsifying; and (7) quench cooling forming. The main raw material of the product is the olive oil, and is very good for a circulation system. The product is an ideal fat substitute, is capable of simulating the structure quality, taste and flavor of fat. The coconut cream powder is taken as the raw material and has a thick natural coconut flavor, so that the product has the health efficacy unattainable in a traditional cream product. The Arabic gum is added to the product and can be compatible with most natural rubber and starch, and the product is compounded with the carrageenan, so that various components of the product are easier to blend and stabilize.

The invention discloses double-plant-based coconut milk non-dairy cream and a preparation method thereof. The double-plant-based coconut milk non-dairy cream comprises the following components in percentage by weight: 22%-28% of sugar, 10%-18% of vegetable fat, 3%-6% of coconut milk, 1%-1.8% of an emulsifier, 0.2%-1.2% of a thickener, 0.01%-0.5% of a stabilizer, 0.08%-0.5% of table salt, 0-0.5% ofedible essence and the balance of drinking water. The coconut milk and the vegetable fat are combined to prepare the double-plant-based cream, and the double-plant-based cream has rich natural coconut fragrance, tastes pure and soft, contains a proper amount of fat, a large amount of vegetable proteins and nutrient substances, and meets diversified taste requirements on the market. The double-plant-based coconut milk non-dairy cream prepared by the preparation method has the advantages of strong coconut fragrance, good whipping performance and good stability, and is suitable for industrial production.

The invention discloses the field of food production and particularly discloses a preparation method of fresh non-dairy cream powder. According to the preparation method of the powder, hydrogenated palm kernel oil, sodium caseinate, grape syrup and an emulsifying agent are used as main raw material, the hydrogenated palm kernel oil is put in an oil melting pan to be molten, then monoglycerin fatty acid ester, diglycerin fatty acid ester and monoglyceride diacetytartaric ester are added, and even stirring is performed to obtain an oil phase; the sodium caseinate, dipotassium phosphate and xanthan gum are dissolved in deionized water, and the mixture is milled into pasty liquid by a colloid mill; the pasty liquid and the oil phase are sequentially added and evenly stirred, the mixture is homogenized and pumped into a drying tower for spray drying, and a finished product is obtained. The preparation method is simple in process, a production cycle is short, the product nature is seasonally stable, the fresh non-dairy cream powder can replace liquid dairy cream to be applied to the field of foods, and the problem that the liquid dairy cream is not easy to transport, take care and store is solved.

The invention discloses a sea salt-cheese milk-containing non-dairy cream and a preparation method thereof, wherein the sea salt-cheese milk-containing non-dairy cream is composed of the following rawmaterials by the weight percentage: 22%-28% of sugar, 12%-18% of vegetable oil, 1%-5% of milk fat, 1%-5% of cheese, 1%-4% of condensed milk, 1.0%-1.8% of an emulsifier, 0.3%-1.2% of a thickener, 0.05%-0.2% of a stabilizer, 0%-0.1% of a coloring agent, 0.08%-0.5% of sea salt, 0%-0.5% of an edible essence, and water added to make the total amount to 100%. The sea salt and cheese ingredients are added on the basis of milk fat-containing non-dairy cream, so that the sea salt-cheese milk-containing non-dairy cream has unique sea salt and cheese flavor, meets the diversified taste demand on the market, has good comprehensive performance and good stability after standing, and is also suitable for industrial production and transportation.

The invention discloses a skin-beautifying and firming cream, which belongs to the technical field of skin care products, and comprises a phase A, a phase B, a phase C, a phase D, a phase E and a phase F, wherein the phase A comprises the following components: glycerol, propylene glycol, xanthan gum, carbomer, methylparaben and water; the phase B is prepared from the following components: squalane, simmondsia chinensis seed oil, isononyl isononanoate, avocado butter, cetostearyl alcohol, polysorbate-60 and tocopherol; the phase C is prepared from the following components: milk protein, hydrolyzed oat protein, sodium hyaluronate, an agave leaf extract, a hamamelis virginiana extract, a fucus extract, a cornflower extract, an aesculus hippocastanum extract, acetyl hexapeptide-8 and a coffeeextract, the phase D comprises the following components: arginine; the phase E is prepared from the following components: capryloyl hydroxamic acid and glyceryl caprylate; and the phase F comprises the following components: CI 16255. The skin beautifying and firming cream can remove edema and improve the skin color, so that the skin is smooth, moist and elastic.

The invention discloses skin-moistening and moisture-preserving cream and a preparation method thereof. The skin-moistening and moisture-preserving cream is prepared by emulsifying the following raw materials: components A, components B and components C, wherein the components A comprise shea butter, polydimethylsiloxane, a cyclopentasiloxane/polydimethylsiloxane/vinyl polydimethylsiloxane cross-linked polymer, isohexadecane, isononyl isononanoate, an emulsifier, a thickener and an antioxidant; the components B comprise 3-O-ethyl ascorbic acid ether, glycerol, retinol, sodium hyaluronate, a preservative and water; the components C comprise propylene glycol, a thickening agent, an emulsifying agent and water; and the components D comprise butanediol, a pH regulator, a thickening agent, an antioxidant, a preservative, essence and water. The skin-moistening and moisture-preserving cream can easily penetrate through the cuticle of the skin to be absorbed, has a lasting skin-moistening and moisture-preserving effect, and is light and thin in texture and refreshing and non-greasy in skin feeling.

A process for preparing a dried malted beverage product. The process comprises: a) mixing together solid and liquid constituents of the beverage product in a single vessel so as to form a mixture; b) subjecting the mixture in the vessel to heat at a lowered pressure so as to effect drying and granulation of the mixture and form the dried malted beverage product; and c) discharging the dried malted beverage product from the vessel. The process is carried out in a single vessel for mixing, drying and granulation. Suitable solid constituents include one or more selected from malt extract powder, maltodextrin, cocoa powder, milk powder/dairy creams, whey powder, salt, flavours, natural colours and mixtures thereof. Suitable liquid constituents include one or more selected from water, malt extract, caramelised sugar syrup, natural colours, flavours, soya lecithin, maltodextrin, and mixtures thereof.

The invention discloses antibacterial cream for baby soft tissue and a preparation method of the baby soft tissue. The antibacterial cream comprises the following components: 90-95% of pure water, 5-9% of glycerol, 1-2% of pentaerythritol, 0.01-0.02% of a bacteriostatic agent, 0.05-0.2% of a moisturizing factor and 0.3-0.8% of a softener, wherein the bacteriostatic agent comprises one or more of glycerol monolaurate, tea polyphenol and chitosan; the moisturizing factor comprises one or more of propylene glycol, amino acid, sodium lactate and urea; and the softener comprises one or more of polyether type hydrophilic organic silicon and amino modified organic silicon. The antibacterial cream has the beneficial effects that the soaked soft tissue is automatically cut into the target size through a cutting device, compared with manual cutting, the workload of workers is greatly reduced, and the cutting precision is improved.

The invention discloses moisturizing cream for preparing wood pulp moisturizing cream paper as well as a preparation method and application of the moisturizing cream. The moisturizing cream is prepared from the following components: isomaltitol, xylitol, trehalose, glycerol, tripolyglycerol ester, deionized water, a high-polymerization-degree softening agent, a regulator, a stabilizer and functional factors. A method for preparing the cream comprises the following steps: 1) adding the above substances into a high-pressure homogenizing stirring reaction kettle in proportion, and performing homogenizing to obtain a mixed solution; 2) performing high-pressure heating reaction in a high-pressure reaction kettle; and 3) performing cooling to obtain the moisturizing cream. The prepared moisturizing cream is used for preparing a wood pulp moisturizing cream paper finished product, mildew and peculiar smell are avoided, the moisturizing effect is good, and compared with the conditions that the original wood pulp moisturizing cream paper on the market is high in return rate, short in shelf life, prone to mildew and the like due to the problems, the moisturizing cream has the advantages that the economic advantage is greatly increased, the risk control capability of a brand party is enhanced, and the quality of the wood pulp moisturizing cream paper is more stable and longer.

The present invention is directed to an extruded food product constituent composed of a gelling food product constituent extrudate and method of extruding a gelling food product constituent extrudate used as an ingredient of a food product normally using a gelling gum, like guar gum, xanthan gum or carrageenan as an ingredient. The gelling food product extrudate is composed of cold-water soluble gelling pregelatinized starch formed of starch in a starch-containing admixture modified by extrusion at extrusion pressures greater than 2000 PSI that gels when mixed with water, which preferably also modifies additional starch or starches in the admixture into a plurality of different molecular weight polymers of a cold-water soluble gellant that polymerize forming a gel when mixed with water, preferably forming a hydrocolloid gel, which more preferably is a self-gelling gel, which even more preferably is a thermo-reversible gel crosslinked by one or more proteins freed by or modified during extrusion. Preferred admixtures configured to produce gelling extrudates include admixtures composed of cereal grains, including sorghum, wheat, oats, barley and/or corn, and/or legumes, including chick pea, yellow pea, pea and/or lentils with legume containing admixtures producing gelling extrudates that form thicker gels whose viscosity increases over time that are well suited for use in non-dairy dairy substitutes like non-dairy butter, non-dairy creamers, non-dairy whipped cream, non-dairy yogurt, non-dairy cream cheese, non-dairy cheese, and non-dairy ice cream.

The invention discloses high-protein non-dairy cream and a preparation method thereof. The high-protein non-dairy cream is prepared from the following raw materials in parts by weight of 300-450 parts of sugar, 150-250 parts of vegetable oil, 20-30 parts of milk protein, 20-30 parts of soybean protein, 15-25 parts of whey protein, 10-15 parts of concentrated fish protein, 8-12 parts of dietary fibers, 8-10 parts of concentrated fruit and vegetable juice, 6-8 parts of honey, 1-3 parts of sodium stearoyl lactylate, 1-3 parts of propylene glycol fatty acid ester, 1-3 parts of sucrose fatty acid ester, 1-3 parts of sodium alginate, 1-5 parts of carrageenan, 1-3 parts of xanthan gum, 0.5-1 part of hydroxypropyl methyl cellulose, 1-1.5 parts of trisodium phosphate, 0.5-1 part of disodium hydrogen phosphate, 1-2 parts of table salt, 1-3 parts of edible essence and the balance of water. The milk protein, the soybean protein, the whey protein and the concentrated fish protein are added into the vegetable oil and fat, so that the finished cream is rich in protein and convenient to eat.