42 results about "Dairy servings" patented technology

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 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 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 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 application provides a whole milk powder production optimization method and device, electronic equipment and storage medium, relates to the dairy production technical field, and includes the following steps: acquiring the nutritional component data of raw milk in a plurality of milk cans; grouping the plurality of milk cans based on the complementarity between the nutritional component data of the raw milk in each milk can, obtaining the production batch corresponding to each milk can; determining the process adjustment parameter for adjusting the nutritional components of the raw milk of each production batch based on the difference between the nutritional component data of the raw milk of each production batch and the target nutritional component data; and producing whole milk powder based on the process adjustment parameter of each production batch. The method and device provided by the application convert the original production process relying on manual experience into an automatic production process through scientific complementarity grouping and accurate process parameter calculation, and consider both product quality and economic benefits in the whole milk powder production process.

The present disclosure relates generally to the use of plant fibers or starches to enhance the taste or texture of fermented dairy and dairy analogue products. In some embodiments, the dairy analogue products are vegan yogurt products formed from the fermentation of plant milks, such as soy milk, almond milk, hazelnut milk, sesame milk, pistachio milk, potato milk, banana milk, flaxseed milk, macadamia nut milk, cashew milk, oat milk, hemp milk, coconut milk, and pea-derived milks. In some embodiments, the plant fibers include pectin, inulin, fruit fiber (such as apple fiber or citrus fiber), starch, oat fiber, pea fiber, seaweed fiber, and any combinations thereof. In some embodiments, the enhancement of taste or texture includes reducing a green vegetal taste, reducing a sour taste, increasing a sweet taste, reducing a bitter taste, reducing an astringent taste, increasing firmness, reducing a grainy texture, increasing thickness, increasing mouthfeel, or any combination thereof. In certain related aspects, the disclosure provides comestible compositions that include fermented plant milk and a plant fiber or starch.

Traditionally, soy milk to which bittern has been added lacked flavor and was deficient in calcium and sodium. [Solution] The present invention comprises soy milk, bittern, and added minerals, wherein the minerals are those which are considered insufficient in the amount of a predetermined mineral contained in a predetermined dairy product when added to the soy milk and bittern. Furthermore, the method for producing fermented tofu of the present invention is characterized by adding bittern to soy milk, determining which minerals to be added to the soy milk from among the minerals contained in a predetermined dairy product, and determining the amount of the determined minerals to be added to the soy milk in proportion to the amount of minerals contained in the predetermined dairy product, and adding it to the soy milk. The desired dairy products are milk, ice cream, yogurt, pudding, condensed milk, and powdered milk. The minerals added to the soy milk are calcium, sodium, phosphorus, and chloride ions.

The invention provides a whole milk powder production optimization method and device, electronic equipment and a storage medium, and relates to the technical field of dairy product production, and the method comprises the following steps: obtaining nutritional ingredient data of raw milk in a plurality of milk tanks; based on complementarity among the nutritional ingredient data of the raw milk in each milk tank, grouping the plurality of milk tanks to obtain a production batch corresponding to each milk tank; based on the difference between the nutritional ingredient data of the raw milk of each production batch and the target nutritional ingredient data, determining process adjustment parameters for adjusting the nutritional ingredients of the raw milk of each production batch; and performing whole milk powder production on the raw milk of each production batch based on the process adjustment parameters of each production batch. According to the method and the device provided by the invention, through scientific complementarity grouping and accurate process parameter calculation, an original production process depending on artificial experience is converted into an automatic production process, and both product quality and economic benefits are considered in the production process of the whole milk powder.

The invention belongs to the technical field of dairy product processing, and particularly relates to walnut meal low-fat yoghourt added with glycosylation modified walnut protein emulsion gel and a preparation method of the walnut meal low-fat yoghourt. The preparation method comprises the following steps: taking degreased walnut cake meal as a raw material, extracting walnut protein in the degreased walnut cake meal through alkali dissolution and acid precipitation, carrying out moist heat glycosylation modification to obtain a conjugate solution, homogenizing the conjugate solution and walnut oil together to form an emulsion, adding GDL emulsion to induce the emulsion to form emulsion gel, and carrying out freeze-drying to obtain the walnut oil gel. And adding the emulsion gel into the blended and unfermented yoghurt for fermentation, and after fermentation, performing after-ripening to obtain the walnut meal low-fat yoghurt with walnut flavor, good quality and relatively high nutritional value. By systematically optimizing the formula and process parameters, the prepared walnut meal low-fat yoghourt has the characteristics of unique walnut flavor, fine taste, stable quality and high nutritional value, and a feasible technical scheme is provided for the development of low-fat yoghourt products.

The present invention relates to a non-dairy creamer including a triglyceride composition. The triglyceride composition includes triglycerides having a specific fatty acid profile. The triglyceride composition has a trans fatty acid value of from about 0 wt % to about 1 wt % by weight of the total fatty acid content, an oxidative stability index of greater than about 15 h at a temperature of 120° C. and an airflow rate of 20 L / h, a saturated fatty acid content of from about 55 wt % to about 65 wt % by weight of the total fatty acid content, a slip melting point of from about 22° C. to about 40° C., and a total volatile aldehyde content of from about 1 wt % to about 5 wt % by weight of the triglyceride composition.

The invention relates to a fermented dairy food that does not require refrigeration and contains microencapsulated live microorganisms that are beneficial to health. This product is obtained using a preparation method comprising the following steps: standardising the milk; pasteurising the mixture; fermenting the pasteurised milk mixture via inoculation and incubation of starter microorganisms; adding microencapsulated lactic acid and / or probiotic microorganisms to the fermented milk mixture; and applying a further heat treatment, followed by rapid cooling to ambient temperature.

A non-dairy milk alternative designed for toddlers / infants that struggle with digesting milk. Toddler milk is designed to be a nutrient dense milk alternative that mimics breastmilk, works with the breastmilk and offer children all the nutrients they need to grow into healthy adults.

The application discloses a formula and a preparation process of yak milk drawn cheese, and belongs to the technical field of dairy product processing. The formula takes pasteurized yak milk as the only milk source, is matched with special fermentation bacteria, microbial rennet, edible salt and calcium chloride, and does not add other components. The process comprises the following steps: standardization of raw milk, HTST sterilization, fermentation of curd, cutting and whey discharge, precise pH control, heating and mechanical stretching, shaping, brine cooling, vacuum packaging, instant post-sterilization and cold chain storage. According to the high protein and high fat of yak milk and the dense characteristics of casein, the application realizes stable and continuous drawing through the matching of special acidity and temperature parameters, the taste is soft, the process is suitable for industrialization, the shelf life is 12 months, and the application fills the blank of yak milk drawn cheese large-scale production technology.

A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into the intermediate yogurt product, and blending the fat and intermediate yogurt product to produce a high fat and low carb yogurt. The amount of lactose in the dairy base is minimal, basically just enough to enable fermentation. On the other hand, instead of maintaining a low fat level, the fat, preferably a milk fat from butter, is added to increase the overall fat content to establish an overall high fat, low carbohydrate finished yogurt product.

The invention relates to the field of dairy product fermentation, in particular to Greek type high-protein normal-temperature yoghourt and a preparation method thereof. The preparation method comprises the following steps: partially degreasing raw milk to obtain degreased raw milk, and then homogenizing, sterilizing and fermenting the degreased raw milk to obtain a fermented milk base material; mixing pectin and white granulated sugar, then adding RO water to obtain a pectin solution, sterilizing and cooling the pectin solution, and mixing with the fermented milk base material to obtain a mixture; performing secondary homogenization on the mixture to obtain a homogenized mixture, and sterilizing and cooling the homogenized mixture to obtain sterilized fermented milk; and performing concentration treatment on the sterilized fermented milk through freezing crystallization and filtering crystallization, and filling after concentration to obtain the Greek normal-temperature yoghourt. The problem of secondary sterilization of the high-protein yoghurt is solved, and freeze concentration is performed after secondary sterilization, so that the problems of difficulty in sterilization due to high protein content before sterilization and microbial pollution after sterilization are solved.

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.

Formulation for a foamed dairy food product The invention relates to a formulation for a food product based on a foamed emulsion of a dairy ingredient in water, said formulation comprising: less than 15% by weight of a dairy ingredient having at least 10% by weight of protein; and less than 5% by weight of an emulsifying and stabilizing complex of said product, the dairy ingredient having a fat content which is greater than 1%, the emulsifying and stabilizing complex comprising a mixture of cellulosic fibers with a food hydrocolloid.