65 results about "Dairy servings" patented technology

To provide an evaluation method of flavor degradation of container-packed milk at the time of being stored at a room temperature.SOLUTION: A milk flavor evaluation method includes a quantification step of quantifying (Z)-6-dodecene-4-olide. The milk may be milk stored at 15 to 40°C. The quantification step may be a step of quantifying a content of (Z)-6-dodecene-4-olide contained in the milk by a GC-MS method.SELECTED DRAWING: None

Disclosed is a vegetable fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids. The vegetable fat composition is for use in bakery, dairy, or confectionary applications or in chocolate or chocolate-like coating, as well as a method of producing said vegetable fat composition. A vegetable fat composition as disclosed has some of the properties from cocoa butter substitute and some of the properties from cocoa butter replacer, combined in one product, in addition to being a cost effective vegetable fat composition.

The present invention relates to a method for preparing pasta filata cheese and the pasta filata cheese obtained therefrom. Specifically, the present invention relates to a method for preparing pasta filata cheese without a maturation step, in which ultrafiltration is used to remove calcium from a milk-derived raw material used to prepare pasta filata cheese. A milk-derived raw material from which some calcium has been removed is used to prepare cheese curd, and calcium is added to the calcium-free cheese curd before the calcium-free cheese curd is processed into pasta filata cheese.

The invention provides a plant lactobacillus TGL with fishy smell reducing and aroma enhancing functions and application of the plant lactobacillus TGL in smearing type soybean cheese, and belongs to the technical field of biology. The plant lactobacillus TGL provided by the invention is preserved in the Guangdong Microbial Culture Collection Center on July 11, 2025, the preservation address is the 5th floor, No. 59 building, No. 100 Courtyard, Xianlie Middle Road, Guangzhou, and the preservation number is GDMCC No: 66662. Hexanal is a key compound with beany flavor in the soybean cheese, diacetyl and acetoin are main compounds with cream flavor in traditional dairy product cheese, the strain can effectively degrade hexanal in the soybean cheese, after fermentation is conducted for 12 h, the content of hexanal is reduced to 0.00 microgram / kg from 214.67 microgram / kg, the degradation rate reaches 100%, meanwhile, diacetyl, acetoin and other substances with milk flavor and cheese flavor are generated, and the content of hexanal in the soybean cheese is reduced to 0.00 microgram / kg. The smearing type soybean cheese with various flavors and good texture is molded.

The invention relates to the technical field of functional dairy product processing, in particular to quinoa yoghourt and a preparation method thereof. The preparation method of the chenopodium quinoa yoghourt comprises the following steps: crushing shelled chenopodium quinoa, and sieving to obtain fine chenopodium quinoa powder; dissolving the quinoa fine powder and white granulated sugar in pure milk, and homogenizing to obtain a homogenized material; carrying out high-temperature sterilization on the homogenized material, then cooling to 60 DEG C or below, inoculating a composite leavening agent, uniformly mixing, fermenting for 5 hours, and then carrying out cold storage and after-ripening to obtain the quinoa yoghurt; the addition amount of the quinoa fine powder is 4% of the mass of the pure milk; the addition amount of the white granulated sugar is 9% of the mass of the pure milk. The chenopodium quinoa yoghurt solves the problems of precipitation, rough taste, inharmonious flavor and the like of traditional grain yoghurt, and the chenopodium quinoa yoghurt product with high nutritional value and good sensory quality is obtained.

The present application relates to dairy deep processing and fruit yogurt preparation technical field, especially in kind of fruit juice added yogurt production system and method. The system is connected through pipeline between the deployment tank and the high shear tank to form a large circulation loop; the fruit juice pH adjusting assembly is connected with the high shear tank, and is used for adjusting the pH of the fruit juice to be added; the constant temperature control assembly is arranged on the deployment tank and / or the high shear tank, and is arranged on the feeding pipeline between the deployment tank and the high shear tank, so that the temperature of the circulating material in the tank is maintained in the constant temperature interval; the flow proportional feeding assembly is arranged on the feeding pipeline and the pipeline between the fruit juice pH adjusting assembly and the high shear tank, so as to dynamically match the flow of the fruit juice according to the real-time flow of the milk; the liquid level closed loop adjusting assembly is arranged on the high shear tank and the reflux pipeline between the high shear tank and the deployment tank. The present application can solve the problems of the existing technology, such as the easy occurrence of plate sterilization paste plate scaling, and the difficulty in stable control of product quality consistency.

The present technology relates to methods of preparing stable homogeneous food products, and the products produced therefrom which combine a dairy byproduct (e.g., whey) with a soy byproduct. The method of the present technology simultaneously valorizes the whey and soy byproducts produced in the cheese and soymilk / tofu industry into food products that are commercially appealing to consumers and have a high nutritional value without producing additional waste.

The present application relates to the technical field of dairy by-product deep processing, and discloses a cheese whey sugar and a manufacturing method thereof. The cheese whey sugar is made of the following raw materials in parts by weight: whey 15-60 parts, white granulated sugar 5-30 parts, glucose syrup 2-10 parts, cheese powder 1-5 parts, and citric acid 0.1-0.5 parts. The preparation steps include four processes of whey preparation, whey nanofiltration, cheese whey syrup boiling, and cooling, shaping and packaging. The present application takes cheese processing by-product whey as the main raw material, and is matched with cheese powder to give the product a rich cheese fragrance. The segmented temperature control boiling process optimizes the physicochemical properties of the syrup. The prepared cheese whey sugar is sweet and sour, has pure cheese aroma, delicate texture, and is not sticky, has complete block shape and uniform color, does not contain additional artificial pigment and preservative, fully retains whey protein, lactose and mineral nutrients in the whey, has both nutritional value and leisure food edible properties, and has a good market application prospect.

A (first) volume of compounds from group (15) comprising dairy-derived cream, liquid vegetable fat and water is mixed (4) with a (second) volume of emulsified micellar casein (3) obtained from skim milk (5) comprising casein, chemically treated (11) to solubilize the mineral elements of the casein, and membrane filtered (8, 9) to obtain a cooking cream or creamer.

The present invention relates to an edible bead comprising an outer polysaccharide gel membrane and a filling, wherein the filling comprises at least one soluble dietary fibre and at least one ingredient selected from the group consisting of a coffee, tea extract, non-dairy creamer, coffee substitute, fruit derived ingredient and combinations thereof; wherein the filling comprises less than 15 wt.% sugar by weight of the filling; and wherein the polysaccharide gel membrane comprises at least one functional ingredient and / or at least one barrier enhancing ingredient. The present invention also relates to a process for preparing the edible bead and a product comprising the edible bead.

The invention discloses zero-sugar yoghurt and a preparation method thereof.The yoghurt takes raw milk as a main raw material, erythritol and sucralose are compounded to serve as a sweet system, fructo-oligosaccharide (prebiotics) and polydextrose (dietary fibers) are matched to form a unique formula of double sweeteners and double functional fibers, a stabilizer and edible essence are not additionally added, and the zero-sugar yoghurt is prepared. The final product meets the nutritional indexes that the protein is greater than or equal to 3.3 g / 100g and the fat is greater than or equal to 3.4 g / 100g, and adopts a 236 g PET bottling specification; through the synergistic effect of specific components, the problem of after-bitterness of a single sweetening agent is solved, the dual effects of improving intestinal health and optimizing product texture are achieved, meanwhile, the mellow and smooth natural taste and system stability of yoghourt are guaranteed, and a healthier zero-sugar dairy product choice is provided for consumers.

The present invention provides a powdered mixture comprising a non-dairy whipped topping, an isolated protein powder, and a plant-based sweetener that does not affect blood sugar or insulin levels. Importantly, the confection can easily be made at home using only water to reconstitute the powdered ingredients and comes in a variety of flavors. The confections disclosed herein can be configured in a solid form, a powdered form, a frozen confection, or as a semisolid or frozen beverage.

Formulation and dispenser systems create dairy based toppings for beverages. The dispensers include a container, valve, and an actuator for the valve. The formulations include a liquid product and a propellant. The liquid product includes a certain percentage of milkfat provided, for example, by heavy cream, skim milk, nonfat dry milk, sweeteners, and an emulsifier. The propellant is nitrous oxide or nitrogen.

The present invention relates to the field of dry or powder dairy compositions. The invention provides a method for producing a lactose reduced dairy powder comprising treating a lactose comprising milk-based substrate with a first enzyme having transgalactosylase activity and a second enzyme having lactase activity to obtain a lactose reduced and galacto-oligosaccharides (GOS) comprising milk-based product; and preparing lactose reduced dairy powder from the lactose reduced and GOS comprising milk-based product.

The present invention relates to a method of removing calcium citrate from a liquid dairy stream. In particular, the present invention relates to a method of removing calcium citrate from a liquid dairy stream wherein the liquid dairy stream has a pH below 6.2 or is optionally adjusted to be below 6.2, and wherein said liquid dairy stream having a pH below 6.2 is subjected to a step of precipitation of calcium citrate. Subsequently, the precipitated calcium citrate can be separated.

To provide a dairy flavor improver that allows a strong dairy flavor to be sensed and sustained without using a large amount of dairy raw material, and a food using the dairy flavor improver.SOLUTION: This dairy flavor improver comprises plant sterols and γ-oryzanol, wherein the content of the plant sterols is 3-35 wt.% based on the total dairy flavor improver, and the weight ratio of γ-oryzanol to the plant sterols is 0.02-1.SELECTED DRAWING: None

The utility model presents the formulation of breadfruit (Artocarpus altilis) ham and cheese muffin in its Claim. Breadfruit is a highly underutilized fruit crop with tremendous potential to address global hunger due to the fruit being rich in essential vitamins and minerals. Meanwhile, a muffin is a small, individually portioned baked product typically prepared from a batter composed of flour, eggs, sugar, leavening agents, milk. Savory muffins, such as ham and cheese muffins, combine protein-rich ingredients with dairy-based components. The technical problem that this disclosure aims to address is the underutilization of breadfruit; the technical solution that this utility model provides the innovative incorporation of breadfruit into this popular food product, which will result in the promotion of its utilization, minimized food waste, and the exploration of the crop’s full economic potential while providing consumers a nutritious and innovative food product.

The present application relates to the technical field of dairy processing, in particular to a fermented milk and a preparation method thereof. The preparation method comprises the following steps: separating skimmed milk by using a microfiltration membrane and / or an ultrafiltration membrane to obtain casein liquid and whey protein liquid; controlling the lactose content in the whey protein liquid to be less than 5%, and then performing microparticulation on the whey protein liquid to obtain microparticulated whey protein; and taking the microparticulated whey protein, the casein liquid and whipped cream as fermentation raw materials to obtain fermented milk. The fermented milk product prepared by the preparation method has a smooth taste and no obvious powder or particle feeling. Moreover, the texture and rheological properties of the final product can be controlled by adjusting the microparticulation process parameters, so that different types of fermented milk products can be developed by enterprises, and the present application is suitable for popularization and application.

A non-dairy creamer powder and associated beverage composition and container comprising (i) 25-55 wt% of total creamer weight being a fat blend, of which 48-62 wt% high oleic sunflower oil / HOSO, and

The invention relates to the technical field of dairy product processing, in particular to rebaudioside M yoghourt and a preparation method thereof.The rebaudioside M yoghourt is prepared from, by mass, 14%-18% of skimmed milk powder, 0.02%-0.04% of rebaudioside M, 81%-85% of water and 0.1%-0.3% of leavening agent; rebaudioside M and skimmed milk powder are used as raw materials, pasteurization is carried out, then fermentation is carried out on a mixed material liquid through leavening agent thalli, and then post-curing and cold storage are carried out to obtain the rebaudioside M fermented milk. The problems that in existing yogurt preparation, potential health risks such as cancer risk increasing and obesity causing exist due to the fact that a large number of artificial sweeteners are used, most of the artificial sweeteners are directly discharged without being absorbed by the human body, and the substances directly enter the environment and are difficult to degrade in the environment and possibly threaten the ecological environment are solved.

The invention provides normal-temperature yoghourt rich in calcium and vitamin D as well as a preparation method and application thereof, and relates to the technical field of dairy products. The preparation method comprises the following steps: (a) performing primary homogenization on raw milk, and then performing fermentation to obtain fermented milk; (b) mixing citrus fiber, starch and whey protein powder, and then carrying out secondary homogenization to obtain a blended material; and (c) mixing the fermented milk obtained in the step (a) with a calcium agent and vitamin D, then mixing the mixture with the blended material obtained in the step (b), and carrying out third homogenization so as to obtain the normal-temperature yoghurt. The technical problems of poor taste and poor stability after calcium and vitamin D are added into the yoghourt are solved, and the technical effects that the yoghourt keeps relatively good taste at normal temperature, the vitamin D and calcium are good in stability and rich in nutrition, and the shelf life is 9 months or above are achieved.

The invention relates to the technical field of dairy product processing, in particular to low-yoghurt oil cheese with a zero-discharge whey process as well as a preparation method and a raw material composition of the low-yoghurt oil cheese. The cream cheese is prepared from single cream, raw milk, milk protein powder, a stabilizer, a preservative, table salt, a leavening agent and chymosin as raw materials through the process steps of hydration, mixing, sterile homogenization, sterilization, cooling fermentation, curdling, demulsification and filling through the synergistic effect of a specific proportion. By optimizing a raw material system, discharge of whey in the production process is fundamentally avoided, and environment-friendly production is realized; through cooperation of chymosin-assisted curding and low-acid fermentation termination technologies and combination of homogenization pressure parameter control, the problems of difficulty in acidity control, instable texture and easiness in generation of post-acidity and granular sensation in a traditional process are effectively solved, the obtained product is smooth and fine in texture, rich in flavor and soft in sourness, meanwhile, the process is simplified, and the production cost is reduced.

This invention provides a method for manufacturing steamed dishes that can increase their volume and make them more delicious. [Solution] The method for producing steamed food is to sift 100 parts by mass of wheat flour, put 130 to 200 parts by mass of eggs into a mixer and stir, then put 15 to 30 parts by mass of dairy products and stir, dissolve 1 to 3 parts by mass of sodium bicarbonate in 5 to 15 parts by mass of water and add it, add 0.5 to 1.5 parts by mass of soy sauce, and further add 180 to 250 parts by mass of sugars and stir to obtain a mixture, wherein the dairy products mainly consist of butter and skim milk powder, add the sifted wheat flour to the mixture and knead to make dough, knead 75 to 130 parts by mass of oil heated to between 70°C and 80°C into the kneaded dough, leave the dough with the oil kneaded into it at 5°C to 10°C for 3 to 60 hours, and steam the left-to-rest dough.

The invention discloses oat milk cover slurry and a preparation method thereof, and relates to the field of dairy product processing, the oat milk cover slurry comprises the following components: oat milk, oat flour, white granulated sugar, a stabilizer, maltodextrin, vegetable oil and edible essence; the stabilizing agent comprises an emulsifying agent and a thickening agent, the adding amount of the oat flour is 1%-10% of the mass of the oat milk, the stabilizing agent is a compound stabilizing agent and comprises at least one of glyceryl monostearate, xanthan gum and carrageenan, the vegetable oil is at least one of palm oil, coconut oil and sunflower seed oil, and the emulsifying agent is an emulsifying agent. The oat milk cover slurry is pure plant-based slurry, is suitable for making milk covers in freshly-made tea drinks, and is prepared through synergistic compounding of oat milk and oat powder, scientific combination of a compound stabilizer and optimization of key process parameters. The prepared oat milk cover slurry has the comprehensive advantages of rich oat fragrance, stable whipping performance, strong freeze-thaw resistance, high performance retention rate after unfreezing and the like.

This invention discloses a stuffed cheese, its preparation method, and its application, relating to the field of dairy product technology. The stuffed cheese of this invention comprises an outer crust and a filling. By weight percentage, the filling includes the following raw material components: 30-35% skim milk, 2-3% milk protein, 0.9-1.5% stabilizer, 0.2-0.5% emulsifier, 0.4-0.5% edible salt, and the balance being light cream; the mass ratio of stabilizer to milk protein is 1:1.5-3.5; the stabilizer includes hydrophilic colloids and thickeners, with the mass ratio of hydrophilic colloids to emulsifiers being 1:0.8-1.3. This invention constructs a composite protective film of milk protein-emulsifier-hydrophilic colloid-thickener, preventing problems such as collapse, leakage, and denaturation during quick-freezing. The overall quality exhibits good stability, and the filling shows no clumping, coarseness, or aging after 4 days of refrigerated thawing and storage, while maintaining a thick and fluid texture.

The invention belongs to the technical field of dairy product processing, and particularly relates to whole milk fat concentrated and mellow milk ice cream and a preparation method thereof.The whole milk fat concentrated and mellow milk ice cream is prepared from, by weight, 45-65 parts of single cream, 8-18 parts of anhydrous cream, 12-25 parts of whole milk powder, 2-6 parts of whey protein powder, 8-15 parts of a sweetening agent, 0.3-1.2 parts of an emulsifying agent and 0.2-0.8 part of a stabilizing agent. An emulsifier compounded by milk phospholipid and polyglycerol ester can construct a high-strength interfacial film on the surface of a fat globule to inhibit fat aggregation and flocculation, a stabilizer compounded by locust bean gum, guar gum and carrageenan can form a three-dimensional network structure to bind water and inhibit ice crystals, and based on a high-pressure homogenization and segmented temperature-control low-speed shearing aging process, the fat globule fat-resistant agent is prepared. And the product still has good physical stability, fine texture, excellent melting resistance and smooth, thick and mellow entrance characteristics under the condition of high milk fat content.

This invention discloses a walnut oil-based yogurt with a milk skin and its preparation method, belonging to the field of dairy product technology. The walnut oil-based yogurt contains the following ingredients in parts by weight: 100 parts fresh milk, 3-7 parts walnut oil, 0.5-1.5 parts enzymatically hydrolyzed lecithin, and may also contain 4-8 parts protein powder, 6-10 parts cheese powder, 4-8 parts egg yolk powder, and 5-7 parts white sugar. The preparation method includes: heating the fresh milk and adding protein powder, cheese powder, and other ingredients; heating again and adding the remaining white sugar; emulsifying the walnut oil and lecithin at 55-65℃; homogenizing and sterilizing; cooling to 40-45℃ and inoculating with *Lactobacillus casei* and *Lactococcus lactis* subsp. *lactococcus*; fermenting at 30-35℃ for 10-14 hours, and then refrigerating at 2-6℃ for 16-24 hours to form a milk skin layer. The yogurt prepared by this invention has a unique milk skin layer, a rich taste, and high nutritional value.

To provide a cheese flavor-imparting composition which is allergen-free, particularly does not use a milk-derived raw material, and can impart both flavor and taste of cheese.SOLUTION: The present invention provides a cheese-flavoring composition containing lipase-treated oil and fat, and a yeast material containing at least one selected from the group consisting of disodium 5 ' - ribonucleotide and glutamic acid, and not containing milk, a method for producing the same, and use of the same.SELECTED DRAWING: None

The invention belongs to the technical field of dairy product processing. The invention relates to a milk pudding, in particular to a gas-containing milk pudding and a preparation method thereof. The strain composition obtained by compounding specific strains is used for fermentation of the gas-containing milk pudding, a protein network structure can be formed, a stable semi-solid state is naturally formed on the premise that no gel is added, the stable texture of the gas-containing milk pudding is maintained, and therefore the purpose of zero addition is achieved; and the naturalness and health attributes of the product are improved. Besides, the milk product is combined with a'brake taste 'for the first time, the gas-containing milk pudding is endowed with stimulation and refreshing taste similar to carbonated drinks by utilizing the gas production effect of the strain composition, the sensory experience of the milk product is greatly enriched, the limitation of single soft and smooth taste of the traditional milk pudding is broken through, and the requirements of consumers on interesting foods are met. And the market prospect is wide.