575 results about "Dairy foods" patented technology

Sweeteners on the basis of a simultaneously transglucosylated sweet glycoside mixture of Stevia rebaudiana Bertoni are prepared. The transglycosylation was developed in the presence of starch under the action of cyclodextrin glucanotransferase. The remaining maltodextrins are transferred to the fructose-terminated oligosaccharides. The sweeteners are purified to not less than 98% content of sweet glycosides and derivatives. The preparations are almost non-caloric, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, cosmetics and milk products.

The invention provides novel beverages and raw materials for the manufacture thereof, such beverage and raw materials containing microalgae of various species with varying components. Attributes of the microalgal biomass used in the invention include nutrition-providing materials such as carotenoids, dietary fiber, tocotrienols and tocopherols, and varying lipid compositions, particularly low levels of saturated lipids. Attributes of the microalgal biomass used in the invention include structural attributes such as improved mouth feel compared to alternative milk products such as soy milk and rice milk. The novel beverages provide delivery systems for high nutrition materials found in microalgae. The invention provides a new category of finished beverages based on microalgae (such as refrigerated and shelf stable liquids and emulsions) as well as compositions for augmenting properties of current beverages through inclusion of novel microalgae-based materials as ingredients.

Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

A method comprising selection of unbroken whole grain rice that are first washed, or whole grain corn that is first reduced in size, and then making an aqueous slurry that is subsequently wet milled to release all the protein, fat, fiber, and starch components normally held in the structure of the grain. The resulting slurry can be reacted with heat to gelatinize the starch and the subsequent product dried. Also, the heated slurry containing the liberated components can be treated to enzymatic hydrolysis via the process of liquefaction and optionally saccharification, producing whole grain rice milk products having diverse carbohydrate compositions. The whole grain milk products are characterized by a nutritional composition containing substantially all the nutritional components of the whole grain, being an opaque whole milk colloid, having smooth texture versus pulpiness, lacking in all bitterness normally associated with whole grain products, and having a variety of sweetness levels from non-sweet to very sweet.

Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

The invention relates to a complex food additive. The complex food additive is compounded with various raw materials which are compounded together by adopting a spray drying process so that the food additives with various physical forms can be used to the utmost extent, and the use limitation of liquid food additives in the process of compounding the food additive is avoided; simultaneously, the complex food additive can compound the food additives with various functions together as much as possible to meet the requirements of customers on various performances of the food additives. The complex food additive can be customized according to specific requirements of the customers, can be applied to various foods such as dairy foods, beverages, repasts, and the like, and endow products with perfect states, mouthfeels and functional characteristics.

The present invention relates to a diary product containing fruit granules. Every 100 weight parts of the diary product of the present invention contains 30 to 80 parts of milk and milk product, 1 to 15 parts of fruit granules, 0.2 to 1.0 part of stabilizer compound and 0.25 to 0.6 part of acidity regulator; wherein, the stabilizer compound contains modified bio-fermentation polysaccharide and thickener; the fruit granule contains coconut juice fermented polysaccharide granule and fruit vegetable granule. A production method of the diary product containing fruit granules is also related by the present invention.

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.

A method for determining the presence of food allergy or food intolerance and their cross-reactive tissue antigens is disclosed. The method includes determining a level of antibodies against a dietary antigen in a mucosal sample from the patient and comparing the level with normal levels of the antibodies. Dietary antigens that were tested include milk and milk products; eggs and egg products; meat and meat products; fish, mollusks, and crustaceans and their products; oils, fats, and their products; grains and grain products; pulses, seed, kernels, nuts, and their products; vegetable and vegetable products; fruit and fruit products; sugar, sugar product, chocolate products, and confectionary; and spices.

A health composition comprising milk or milk-based products and a desired amount of one or more omega 3 fatty acids, a method for preparing the composition and a method for reducing cholesterol and triglyceride levels in a subject by administering the said composition.

The invention discloses a full-degradable thermoplastic composite material which is prepared from polylactic acid and starch which serve as base materials, PBAT and PCC, a sheet which is prepared from the material and is applicable to hot pressing and forming, and a preparation method thereof. The main components of the full-degradable thermoplastic composite material and the sheet of the invention are polylactic acid, starch and the like with biological sources, and the material and the sheet thereof can be degraded into water and carbon dioxide under the condition of compost, thereby saving a large amount of energy and reducing the environment pollution. The full-degradable thermoplastic composite material and the sheet thereof of the invention are mainly used for manufacturing sheets which are processed through plastic suction in the packaging industry, can be applied in the processing of disposable cups, disks, bowls, plates, boxes and the like through a plastics suction method, are widely applied to the packaging of food, vegetables, fruits, drinks, dairy food and industrial parts, and have stronger popularization significance.

The present invention relates to a formulation of biscuit with the function of immunity enhancement and a method for making same. The medicament ingredients include longan aril, coix seed, medlar and sealwort. The preparing method of the invention includes the steps of: producing the extract by aqueous extracting, taking the extract, wheat flour, sugar (unessential), grease, dairy food and egg as principal raw material, adding emulsifier, raising agent, modifying agent and other auxiliary materials, and producing the biscuit through mixing, molding, baking, cooling, or sandwiching, coating, and finally packaging. The present invention has reasonable formulation, advanced and feasible technics, good taste of the biscuit production, and is suitable for the daily use of people with the need to enhance the immunity.

The invention discloses a krill oil microcapsule powder and a preparation method thereof. The method comprises the following steps of: preparing an oil phase solution and an aqueous phase solution, mixing, emulsifying, homogenizing and drying the two solutions. The krill oil microcapsule powder is prepared from the following raw materials in percentage by weight: 0.001-90 percent of krill oil, 0.001-10 percent of oil-phase antioxidant, 0.5-90 percent of wall material, 0.001-5 percent of aqueous phase antioxidant, 0.001-5 percent of aqueous phase stabilizer, 0.001-5 percent of antitackiness agent, 0-5 percent of edible essence and 0.01-99 percent of filling agent. The krill oil coated by the krill oil microcapsule powder is high in content, high in stability and high in liquidity; in addition, the krill oil can be completely dispersed in water in an nm microparticle form after rehydration and is stably preserved for a long time, and the phenomena of floating oil, precipitation and bottle adhesion are avoided. The application range of the krill oil is widened, and the krill oil can be applied to the fields of dry-blending, beverages, dairy products, baking, tablets and the like. No waste residue, waste gas and waste water are generated in the production process, the production process is environmentally-friendly and simple, and the industrialization is easy and feasible.

The invention relates to a water-soluble barm Beta-dextran and a preparation method thereof. In the water-soluble barm Beta-dextran chain, Beta-1, 3-dextran is taken as a main chain, Beta-1, 6-dextran is taken as a branched chain, the molecular weight is 0.08 to 0.2 million Daltun. The preparation method of the water-soluble barm Beta-dextran includes the following steps of: water extraction, alkali extraction and impurity processing. The preparation technique of the invention is simple; the technique parameters are easy to be operated and controlled; both the yield and the purity of the product water-soluble barm Beta-dextran are higher. The obtained water-soluble barm Beta-dextran has remarkable immune activation effect and especially can improve the phagocytic function and the antibody formation capacity of a macrophage to a large extent, thereby improving the body immunity and resistance. The water-soluble barm Beta-dextran can be widely applied in the fields such as food, dairy food and drinks, etc.

The invention relates to a yoghourt and a preparation method thereof, in particular to a concretionary type flavoring yoghourt, pertaining to the dairy food technical field. The concretionary type flavoring yoghourt comprises 80 to 92Kg of milk, 5 to 9 Kg of white granulated sugar, 0.01 to 0.5 Kg of collagen protein, 0.01 to 0.3 Kg of inulin, 0.1 to 0.5 Kg of whey concentrate, 0.1 to 0.7 Kg of stabilizing agent and 0.01 to 0.05 Kg of flavoring essence. The concretionary type flavoring yoghourt with ross taste is characterized by proper technique conditions and stable production state.

The pectin grain containing milk beverage contains milk product 30-60 weight portions, pectin grain 1-20 weight portions, sugar 4.0-15 weight portions, stabilizer 0.1-1.0 weight portions, edible essence 0.05-0.3 weight portions except water. The pectin grain is obtained through inoculating pyracetic bacillus to fruit juice, fermenting culture, taking upper fiber and crushing. The present invention provides the production of milk beverage containing pectin grain, especially coconut pectin grain.

Compositions in powder form of sterols or stanol esters, and milk powder and / or proteins are disclosed. A process of making the compositions is also disclosed. The suitability of incorporation of the compositions in powder form in food products, for example beverages and milk products, is also disclosed.

A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or more by adding a buffer compound to the milk product. The method may also include adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. In addition, a method of making an aldobionate product is described that includes the steps of providing a milk product comprising a reducing sugar, mixing oxygen into the milk product, and adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product.

The invention provides a candy. The candy is prepared from the following raw materials in percentage by weight: 50-95 percent of sweetener, 1-11 percent of grease, 3-35 percent of dairy food, 0.01-0.8 percent of emulsifier, 0.3-3 percent of food gum, 0-0.1 percent of pigment and 0-0.3 percent of essence. The candy prepared from the raw materials has high nutrient content and excellent product quality. The invention also provides a preparation method of the candy. The method comprises the following steps of: in a candy making process, boiling the mixture of raw materials such as the sweetener, the dairy food, the grease and the like under a vacuumized condition (namely, a low air pressure condition); and lowering the boiling point of the mixture to ensure that the raw materials are fully dispersed and mixed, the boiling temperature (between 90 DEG C and 110 DEG C) is lowered simultaneously, nutrients such as proteins, fat and the like contained in the raw materials are prevented from being damaged in a production process, and the obtained candy can keep the original juice and flavor and has rich nutrition and good mouthfeel.

The invention belongs to the technical field of dairy products and relates to a preparation method of soy yogurt; the preparation method includes the following steps: preparing soy milk used for producing the soy yogurt; pretreating milk; blending the soy milk which is subject to fishy smell removal and pretreated milk; wherein, the soy milk accounts for 10-90% by weight and is added with compound stabilizer; homogenizing the blended milk materials; adding glucose, lactose, cane sugar, stachyose, raffinose or peptide fermentation promoting factors; adding a ferment starter including one strain or a plurality of grains of streptococcus thermophilus and one grain or a plurality of grains of lacbobacillus bulgaricus for fermentation; adding one or a plurality of grains of bifidobacterium adolesentis, animal bifidobacteriums or bifidobacterium lactis to prepare the soy yogurt. The method provided by the invention has the advantages of simple technique, convenient operation, short production time for fishy smell removal and fermentation, rich nutrition of the produced soy yogurt, good taste, etc.

The invention relates to a process for the production of well-preserving lactose-free and low-lactose milk products. The process of the invention is characterized by separating the sugars and proteins in a raw material, thermally treating them in such a manner that the plasmin enzyme system and other proteolytic enzymes are inactivated, and combining the fractions and other preparation agents into a drink with a required composition and properties.

The invention discloses a food flexible packing material with antibacterial function, and application thereof. The food flexible packing material chooses nanometer zinc oxide particles and a surface modifier to produce inorganic compound antibacterial agent, and adds the nanometer zinc oxide particles into PE resin for producing antibacterial masterbatch by utilizing the characteristics of persistent bactericidal action, efficient antibacterial effect and high temperature resistance and the like of the nanometer zinc oxide particles so as to process and produce the food flexible packing material with antibacterial function and products thereof; wherein, the PE resin accounts for 95-97%, the nanometer zinc oxide accounts for 3-5% and the surface modifier accounts for 0.1-0.3% (by weight). The antibacterial flexible packing film for dairy food and the products thereof, which are produced by the flexible packing material, have the characteristics of persistent bactericidal action, efficient antibacterial effect, high barrier property, shielding property, high temperature and the like, thus greatly prolonging the freshness date and shelf life of foods. The products have wide use and can be used for the packing of all dairy food, beverage, seasoning, meat, marine product and other foods.

The invention provides a preparation method of urea detection test paper in dairy and a detection method of urea; urease source powder is taken and mixed with pH indicator with the pKHIn more than 6.8; the mixture is diluted by deioned water and the filter solution or the upper suspension liquid after natural deposition is taken, uniformly fixed on a carrier with good water absorption by the forms of coating, printing or soaking, and dried subsequently, thus forming the urea detection test paper; the detection method of the dairy comprises the steps as follows: firstly, common pH test paper is used for detecting the dairy to be detected; whether the dairy to be detected is in normal pH range 6.3-6.8 or not is checked; if so, the urea detection is directly carried out; if not, the pH value is adjusted to the normal pH range and the urea detection is carried out subsequently; one piece of urea detection test paper dips the dairy to be detected and the color change of the test paper is observed; if the color of the test paper is not changed, the dairy is qualified; if the color of the test paper changes, the dairy is mixed with the urea, thus carrying out qualitative judgment on the dairy; and the displayed color is compared with a standard colorimetric card, so as to carry out semi-quantitative detection of the urea in the dairy.

The invention relates to a stabilizer composite and the application thereof, in particular to a stabilizer composite for dairy food and the application thereof, which belongs to the food technology field. The stabilizer composite comprises the following components by the weight proportion as follows: carrageenan 0.5-2, pectin 0.5-2, and carob bean gum 0.1-1. The stabilizer composite has the advantages that milk proteins can be stabilized efficiently, protein flocculation and precipitation can be prevented efficiently; the product containing up to more than 1% protein tastes soft and smooth and can be directly eaten with spoons or straws. Hot filling means or cold filling means at moderate temperature can be adopted when filling, and the product for sale can be stored at normal or cold temperature.

The invention provides a preparation method of high oil loaded nutrition lipid micro-capsule powder with tolerance to mechanical stirring. The preparation method comprises the following steps: adding protein type wall materials into water, stirring for dissolving the materials at 40-70 DEG C, adjusting the pH of an obtained solution to 7.0-12.0, reacting under the condition of 40-70 DEG C for 0.5-4 hours, adding sugar type wall materials and a stabilizing agent into an obtained reaction solution, and stirring for dissolving, thereby obtaining a water phase solution; adding an antioxidant and an emulsifier into nutrition lipid type core materials, and stirring for dissolving at 40-70 DEG C, thereby obtaining an oil phase solution; and mixing the water phase solution with the oil phase solution, emulsifying and homogenizing, and spray-drying, thereby obtaining the micro-capsule powder. The content of total fat in the micro-capsule powder reaches up to 60%-85%, and the content of surface oil in the micro-capsule powder is lower than 5%. The micro-capsule powder has tolerance to mechanical force, is good in self-emulsifying capability, can be dissolved to form uniform and stable fine emulsion without floating particles and sediments, can be applied to the field of food, and can be added to food such as bread, cookies, nutrition bars and milk products and also be taken as solid granules.

Compositions and methods of using the compositions to prepare dairy food products are disclosed. The ingredients may include milk protein concentrates, fat containing powders and other mixtures including sweeteners, flavorings, preservatives, salt and emulsifiers. Food products prepared according to the invention include yogurt, cheese, soft cheese, spreads, nutritional bars, cream cheese, dairy desserts and yoghurt.

The invention relates to a method for detecting and screening a beta-lactamase antibiotic decomposing agent in dairy products by high flux matrix assisted laser desorption ionization-mass spectrometry (MALDI-MS). The analytical method is based on the detection of the ring-opening reaction process of a beta-lactam ring containing substrate catalyzed by beta-lactamase, and the production of the ring-opening product is analyzed by MALDI-MS to reflect the amount of the beta-lactamase contained in the dairy products possibly, wherein the amount of the beta-lactamase is measured by the activity unit. In the method, the pretreatment step of a complex dairy product sample adopts a high-speed centrifugal method; the concentration of the beta-lactamase contained in the dairy products is reflected by the amount of the ring-opening product of the beta-lactamase substrate; and the hydrolysis ring-opening product of the beta-lactamase substrate is analyzed by MALDI-MS.

Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.