45 results about "Diary foods" patented technology

The present invention relates to application of alditol, and is especially application of erythritol. The erythritol is produced industrially by Zhongshi Gerui biotechnology Co., Ltd., Zibo by means of utilizing Candida lipolyti developed by China Food Fermentation Industry Inst. And with the preservation number of CGMCC No.1431 as the high erythritol yield spawn and deep liquid fermentation of glucose. The erythritol is used as functional sweetening agent in sugar substitute for diabetics, low calorie sugar, low calorie beverage, low calorie cake, low calorie candy, low calorie milk product, etc. It has color, smell and taste similar to that of cane sugar.

The invention discloses a formula of a plain yogurt essence, which mainly comprises ingredients of propanediol, lactic acid, butanedione, stabilizing agent, maltol, vanilline, acetyl methyl carbinol, ethyl lactate, ethyl laurate, and the like. The formula takes the yogurt zymotic fluid and the yogurt muscone that have a strong affinity to milk products and are natural ingredients as stabilizing agent. In the invention, the plain yogurt essence is used an additive, thus enhancing the fermentation of final products of acidified milk and acidified milk drinks and providing natural flavor. Heat resisting property and fragrance quality are higher than the other domestic essence products of the same kind.

A system for managing a group of dairy animals to be milked fully automatically, where the dairy animals go through a lactation cycle comprising phases of calving, inmilking, producing milk, and being dry. The system includes a computer executing program instructions for recording information and processing data indicating a division of the group of dairy animals into subgroups of a plurality of dairy animals, an insemination period determined per subgroup within which the dairy animals of the subgroup concerned are to be inseminated, which insemination period is so short that substantially all dairy animals in the subgroup concerned go simultaneously through the lactation cycle, and a separation of pregnant dairy animals of at least one of the subgroups in a separate area, around the beginning of the being dry phase of the subgroup concerned. The system also includes at least one milking robot for automatically milking the dairy animals, operatively connected to the computer for receiving first instructions from the computer for milking the dairy animals in the non-separated subgroups, and second instructions from the computer for milking the dairy animals in the separated subgroup in the separate area.

The invention provides a functional health care dairy product, which is characterized by adding isomaltose hypgather and polydextrose on the basis of existing products. The dairy product of the invention can strengthen the propagation of beneficial bacteria, enhance intestinal microecology, and is in favor of eliminating constipation, improving body immunity, preventing and inhibiting hyperlipidemia, as well as promoting the digestion and absorption of various nutritional components in existing dairy products.

The invention belongs to the field of machining and manufacturing of a dairy product, and relates to a preparation method of yogurt. A mixed fungicide is prepared from lactobacillus plantarum, lactobacillus bulgaricus and bifidobacterium animalis, wherein the mass ratio of the lactobacillus plantarum to the lactobacillus bulgaricus to the bifidobacterium animalis in the mixed fungicide is 1:(0.2-0.5):(0.1-0.2); the lactobacillus plantarum is Li-2013-01 with the preservation number being CGMCC No.7928. Cooperative fermentation of the yogurt is carried out by adopting the lactobacillus plantarum, streptococcus thermophilus and the lactobacillus bulgaricus, and the generated yogurt also has the characteristics of being high in viscosity, strong in water binding capacity and good in post-acidification.

A hypoglycemic sour milk for preventing and treating diabetes is prepared from raw milk, leavening agent for sour milk, VB1, VB2, calcium pantothenate, nicotinamide, 3-valence Cr, oligopectose, soluble and edible fibers and xylitol.

The invention discloses a pricing sales system for dairy products and relates to the technical field of sales system. The pricing sales system comprises a microprocessor and an expiration countdown timer. The microprocessor receives data information of the generation time, the expiration date and remaining expiration days of the expiration countdown timer, receives the temperature data informationof a temperature sensor, outputs price data information to a price display, performs data transmission with a data storage module, outputs a switching command to a refrigeration device, outputs the data information of the generation time, the expiration date and remaining expiration days to the display, and outputs switching command to a red warning light. The pricing sales system, by using the expiration countdown timer, the microprocessor, and the price display, solves a waste and economic loss caused by the expiration of dairy products and a waste of manpower and financial resources, promotes sales, enhances economic benefits and timely removes expired dairy products for merchants.

The method for fortifying smoke scent of foods each containing a smoked food extraction essence and foods comprising smoked foods of livestock products such as meat, eggs and milk products comprises adding to smoked foods or the smoked food extraction essence a sulphur-containing compound selected from sulphur-containing amino acids, sulphur-containing peptides and sulphur-containing vitamins. Seasoning is obtained by mixing a vehicle with the smoke scent-fortified food obtained by adding the sulphur-containing compound to essence fraction extracted from the smoked food and pulverizing the product.

The invention discloses a yoghourt flavor chicken sausage and a preparation method thereof, belonging to the field of food processing. The yoghourt flavor chicken sausage is prepared from the following raw materials: fresh chicken breast muscle, yoghourt, salt, white granulated sugar, soybean protein, starch, sodium tripolyphosphate, sodium erythorbate, monosodium glutamate, sodium nitrite, white pepper juice, Chinese prickly ash juice, cinnamon juice and water, wherein the mass ratio of the chicken to the yoghourt is 20:(1-4). The chicken sausage is prepared by pickling at low temperature, rubbing, agitating with auxiliary materials, filling, punching, prebaking, cooking, cooling to room temperature, carrying out vacuum packaging, sterilizing and cooling. The product provided by the invention has the flavors of Western-style meat products and yoghourt, the nutrient substances of the Western-style meat products and the yoghourt are completely fused, and the yoghourt flavor chicken sausage is a novel nutrient healthcare food with combination of two industries of the milk product with the meat product.

The present invention relates to the technical field of dairy product processing and particularly discloses coffee milk powder. The coffee milk powder comprises the following components in parts by mass: 50-60 parts of milk powder, 20-30 parts of coffee powder, 5-8 parts of semen cassia powder, 5-8 parts of freeze-dried soybean milk powder, 10-15 parts of white granulaed sugar, 3-5 parts of a Chinese wolfberry fruit extract and 1-3 parts of a radix codonopsis extract. The coffee milk powder retains the aroma of the coffee, at the same time increases the contents of proteins, vitamins and minerals, can clear lungs and improve eyesight and lower blood pressure and blood lipids in long-term drinking, and can also nourish blood and promote salivation, and improve body immunity.

The invention belongs to the food field of dairy products, and discloses a stirred roxburgh rose flavor yogurt. The stirred roxburgh rose flavor yogurt is prepared from the following ingredients in parts by mass: 15-20 parts of roxburgh rose, 2-5 parts of honey, 70-80 parts of raw milk, 3-8 parts of sucrose, 0.1-0.5 parts of stabilizer and 1-5 parts of leavening agent; the stirred roxburgh rose flavor yogurt adopts the roxburgh rose fruit as the main ingredient to prepare the stirred roxburgh rose flavor yogurt by mashing the roxburgh rose fruit, adding activated microzyme for fermentation toproduce fermented juice and adding the fermented juice into yogurt slowly and conducting post-maturation; The stirred roxburgh rose flavor yogurt is of fine, even and smooth texture and of good tasteand flavor.

The invention relates to a nutrient formula dairy product for beautying skins and slimming bodies of females. The nutrient formula dairy product is prepared through uniformly mixing the following raw materials: 0.1%-15% of lily root flour, 0.2%-7.8% of phytosterol ester, 0.2%-10% of conjugated linoleic acid glyceride, 0.1%-0.8% of vitamins and mineral substances, 1%-30% of fructo-oligosaccharide, 1%-30% of galactooligosaccharide, 3%-35% of desalinated whey powder and 20%-60% of whole milk powder. The nutrient formula dairy product disclosed by the invention has the beneficial effects that the functions of bodies can be regulated from the inner parts of the bodies, and the nutrient formula dairy product can invigorate spleen-stomach, replenish qi and promote metabolism so as to delay senescence and restore vitality.

The invention relates to a preparation for a cordyceps sinensis dairy product, and particularly relates to a food for improving nutrition content of the dairy product. The cordyceps sinensis dairy product is prepared by adding water to fresh cordyceps militaris with a ratio of 1:10, heating for qualification, slurrying by electric grinding, precipitating and filtering, juicing the cordyceps sinensis entities, thus obtaining a transparent and colorless concentrated solution, and adding the concentrated solution into the dairy product according to a percentage of 5%. Compared with conventional dairy products, the dairy product is not increased many in processes, is simple in production method, has easily obtained raw materials, is low in cost, provides the products with comprehensive, sufficient and balanced nutrition, and has outstanding features. The dairy product prepared by the cordyceps sinensis dairy product and the dairy product can not produce adverse effects on the mouthfeel of the dairy product, and is more fresh and delicious.

The invention discloses coffee milk tea with high stability. The coffee milk tea with high stability is prepared from the following ingredients: milk, golden gorse stem chelates, instant custard apple leaf powder, a flavoring agent, coffee powder, citric acid, guar gum, a sweetener, honey, and water. The coffee milk tea prepared by the invention has the effects of complementary nutrition and coordinated flavor; moreover, the milk and the coffee are very well combined so that synergistic effects between the milk and the coffee are utilized so as to prepare the coffee milk tea which is unique in taste and rich in nutrition; and thus, added values of the milk products and the beverages are increased, and pungent and bitter taste, as well as strong impact of the coffee on the taste buds, is eliminated. Synergistic effects of the golden gorse stem chelates and the guar gum are also utilized so as to greatly improve stability of the coffee milk tea, and thus, occurrence of precipitation, flocculation, stratification, fat precipitation and so on during production and storage processes of existing coffee milk tea is avoided.

The invention discloses a liquid milk and milk beverage, especially a stabilizer to be added into the liquid milk and milk beverage, which is prepared by mixing thickening agent, edible emulsifying agent, edible phosphates, chelating agent, buffering agent and organic selenium proportionally.

The present invention provides compound lactic acid bacterium fermented fruit, vegetable and cereal drink prepared from fruit and vegetable juice, wheat germ juice and a dairy product as raw materials, and obtained by compound lactic acid bacterium fermenting, and a manufacturing method thereof and an application thereof. The compound lactic acid bacterium fermented fruit, vegetable and cereal drink preserves nutritional and health-care functions of a traditional lactic acid bacterium fermented product and the wheat germ, also has nutritional functions and taste of fruit and vegetable fermented juice, and at the same time retains a certain lactic acid bacterium fermented milk flavor.

The invention relates to a functional degreased sheep milk product and process for preparation, wherein the product is prepared from defatted sheep milk or its restored milk, soybean dietary fiber, fructooligosaccharide, xylitol, stabilizer, flavoring agent and water through steps of mixing homogeneously, dissolving, hydrating, homogenizing, sterilizing and packaging.

The invention discloses green feed capable of increasing lecithin in meat, egg and milk products. The green feed contains plant extracts and animal ecological feed, wherein the plant extracts comprise extracts of spirulina, black tea powder, perilla seeds and ginkgo leaves, and the animal ecological feed is based on crops. The plant extracts of the spirulina, the black tea powder, the perilla seeds and the ginkgo leaves are fully mixed with the crop-based ecological feed, and accordingly, the animal endocrine is regulated comprehensively, the intestinal health is maintained, absorption of nutrients is promoted, the animal constitution is enhanced, the body immunity, disease resistance, oxidation resistance and stress resistance are improved, the application of antibiotics is reduced, and waste of nutrients due to the fact that the crop-based ecological feed cannot be fully digested and absorbed is avoided. More importantly, the content of serum and unsaturated fatty acids in animal bodies is increased, animal products are improved in quality and enhanced in flavor and realize low fat, so that the products are healthy and more nutritious for consumers to eat.

The invention belongs to a food processing technology and provides a milk nutrient starch product. Fresh milk or a milk product is added into a vermicelli or bean vermicelli or sheet jelly product obtained by blending starch and water through a preparation technology, wherein the added weight proportion of the milk or the milk product to the starch is 1-4 to 6-10. The fresh milk or the milk product contains various rich trace elements such as Ca, Fe, Ge, Zn and so on, and is rather important to nutrition supplement needed by human bodies. The milk or the milk product is combined with the starch to ensure that Ca, Fe, Ge, Zn and so on, and a carbohydrate interact with one another further to make the human bodies easier to absorb and ensure the loss of nutrient contents such as calcareous and so on to a minimum. Also, the milk or the milk product rich in the nutrient contents is organically integrated with the prior food, which is also more suitable for food habits of people. During the processing and preparation, according to living habits and tastes of people in different areas, milk or milk products which have different proportions with the starch can be added to be prepared into milk nutrient starch products with different tastes and thicknesses, namely vermicelli, bean vermicelli and sheet jelly.

The invention provides a freeze-dried fruit and vegetable yoghurt product with watery raw materials and a preparation method of the freeze-dried fruit and vegetable yoghurt product. The freeze-dried fruit and vegetable yoghurt product is mainly prepared from yogurt, fruit and vegetable juice, milk powder, whey powder, saccharin and probiotics. The method comprises the main steps of mixing, wipping, traying and quick-drying and freeze drying. Compared with the prior art, the preparation method has the advantages that no heating or cooking is needed, thereby ensuring probiotic activity in the yogurt; no additives are needed, thereby ensuring the food safety of the obtained milk products; the overall process is optimized, convenient and suitable for mass production, and the cost is low; the total sufficient freeze-hardening and setting time is 3-4h, and the consumed time is short; the probiotics are added, thereby being more beneficial to the human health; the fruit and vegetable juice isadded, thereby strengthening vitamins, dietary fiber and other nutritional ingredients; the freeze-dried fruit and vegetable yoghurt product is just melt in the mouth, obvious in aroma, better in taste and flavor, rich in nutritional structure and higher in promotion value.

A pawpaw buffalo dairy product and a preparation method thereof, in particular, the dairy product is composed of raw buffalo milk and pawpaw pulp puree. According to the invention, a novel and unique dairy product is produced by combining the pawpaw pulp puree with the buffalo milk, wherein the dairy product not only has a mellow fragrance of pawpaw and is delicious and refreshing in taste, but also is higher in nutritional value than common buffalo milk and is significant in health-caring effects. The dairy product, compared with other dairy products in the prior art, is more significant in market advance and further creates more profit space for enterprises. In addition, the dairy product changes a problem that processed products of pawpaw are rare on market and solves a problem of outlet of pawpaw. The invention promotes development of relative industries of pawpaw, can form new economic growth points, has huge economical and social benefits, and provides a better method and scheme for increasing the value of the pawpaw.

The invention discloses coffee milk tea with high stability. The coffee milk tea with high stability is prepared from the following ingredients: milk, golden gorse stem chelates, instant custard apple leaf powder, a flavoring agent, coffee powder, citric acid, guar gum, a sweetener, honey, and water. The coffee milk tea prepared by the invention has the effects of complementary nutrition and coordinated flavor; moreover, the milk and the coffee are very well combined so that synergistic effects between the milk and the coffee are utilized so as to prepare the coffee milk tea which is unique in taste and rich in nutrition; and thus, added values of the milk products and the beverages are increased, and pungent and bitter taste, as well as strong impact of the coffee on the taste buds, is eliminated. Synergistic effects of the golden gorse stem chelates and the guar gum are also utilized so as to greatly improve stability of the coffee milk tea, and thus, occurrence of precipitation, flocculation, stratification, fat precipitation and so on during production and storage processes of existing coffee milk tea is avoided.

The invention discloses a preparation method of fruit and vegetable reconstituted milk product drink, and relates to the technical field of milk product processing. By respectively treatment of fresh vegetables and fresh fruits, mixing and homogenization of prepared pulps and stirring and mixing of the mixed pulp with milk powder, the natural properties of the raw materials are guaranteed, and the comprehensive nutritional performance of the materials is guaranteed. The preparation method has the beneficial effects that the technological process is simple; pretreatment of the vegetables and pretreatment of the fruits are respectively performed, and then stirring and mixing are performed; and by the adding of the milk powder for homogenization and mixing with the vegetables and the fruits, retention of nutritional elements of a fruit and vegetable milk product is guaranteed, no loss is caused, and a delicious taste and healthiness of the milk product are guaranteed.

Systems and methods for tracking activities from a plurality of multimodal inputs are described. Activity tracking can include receiving a plurality of multimodal inputs, synchronizing the plurality of multimodal inputs, generating segments from the synchronized multimodal inputs, recognizing activities associated with each generated segment by performing a bagged formal concept analysis (BFCA), and recording the recognized activities in a storage. Tracking of activities can include the detection of moments (e.g., eating moments), during which an activity tracking application can prompt a user for information (e.g., a food journal).

The invention relates to a method for detecting the freshness of raw and fresh milk. The method includes the steps that small molecule metabolite is measured with a nuclear magnetic resonance spectrometer, and the relationship between the small molecule metabolite and the storage time of the raw and fresh milk is drawn; along with increasing of the storage time of the milk, the content of the metabolin orotic acid in the milk with the somatic number smaller than 200,000 is reduced, and the content of trimethylamine in the milk with the somatic number larger than 1,000,000 is increased. The content of the orotic acid and the content of the trimethylamine are associated with the storage time of the milk and can serve as the evaluation indexes of the freshness of the raw and fresh milk. Compared with an existing method for detecting the freshness of raw and fresh milk, the method for detecting the freshness of the raw and fresh milk has the advantages that the freshness of the raw and fresh milk can be accurately evaluated, operation is prone to standardization, the result is accurate and reliable, the method can be used for evaluating the freshness of the raw and fresh milk obtained before processing, the knowing right is accordingly provided for the aim that consumers accurately learn the freshness of milk products, and a certain effect is achieved on enhancing consumer confidence of domestic milk products.

Belonging to the technical field of drinking dairy products, the invention particularly relates to a bovine colostrum fortified nutritional breakfast milk. The breakfast milk provided in the invention is prepared from the following raw materials by weight: 87-98 parts of milk; 0.2-1 part of calcium; 0.2-1 part of vitamin C; 0.2-1 part of salt; 0.4-5 parts of glucose; and 1-5 parts of bovine colostrum. The breakfast milk in the invention is a dairy drink with bovine colostrums as the ingredient. The milk secreted during the first 1-7 days after normal parturition of healthy cows is selected to undergo a conventional impurity separation technological treatment, and other ingredients are added so as to endow the dairy product with the effects of retaining freshness, increasing the energy needed by the body, promoting memory, enhancing immunity and strengthening physique. The breakfast milk provided in the invention meets various needs of people for dietetic health, makes dairy product processing develop in an industrialization direction, and has a good potential market.

The invention discloses a zinc supplement nutritional drink, and belongs to the technical field of drinks. The zinc supplement nutritional drink is prepared by mixing the following components: 40-60 parts of skimmed milk powder, 0.1-0.2 part of lactobacillus bulgaricus, 0.1-0.2 part of streptococcus thermophilus, 0.2-0.5 part of bifidobacterium lactis, 0.2-0.4 part of lactobacillus acidophilus, 10-20 parts of zinc gluconate, 20-30 parts of honey, 2-6 parts of citric acid, 6-10 parts of amino acid, 10-15 parts of white granulated sugar, 0.5-1 part of flavor and 250-300 parts of drinkable mineral water. The drink is adopted as a zinc supplement carrier, is easy to absorb, and is suitable for people of different ages; the drink contains the honey, the citric acid and the amino acid, and contains abundant fructose, glucose and various vitamins and trace elements, so the nutrients are more comprehensive; and a milk product is free of phytic acid and cannot affect the absorption of zinc, sothe zinc supplement effect is greatly improved.

The invention belongs to the technical field of dairy products, and provides a probiotic fresh milk and a preparation method thereof. The probiotic fresh milk comprises, by weight, 950-1000 parts of fresh milk, 1-5 parts of probiotic powder and 0.1-1 part of a stabilizer. The probiotic fresh milk of the invention can ensure the nutritional components of the dairy product and reduce the human body's intake of sugar in the dairy product, so a problem that diabetic people and people not wanting to be fat cannot ingest sugar-containing products is solved, and probiotics are also supplemented whenthe human body ingest the dairy product in order to regulate the intestinal florae.