116 results about "Fermented milk products" patented technology

The present invention relates to a microbial combination and a fermented milk and the use thereof, in particular to a multi-strain microbial combination, a fermented milk prepared from the microbial combination and the use of the microbial combination in the fermentation of a camel milk. The microbial composition contains at least two of lactic acid bacteria and yeasts derived from traditional fermented milk products in Xinjiang, including Leuconostoc pseudomesenteroides, Lactobacillus rhamnosus, Debaryomyces hansenii and Kluyveromyces marxianus. The microbial composition ensures that industrially fermented camel milk products have the flavor and nutritional functions of naturally fermented sour camel milk, but with higher quality, better safety and significantly prolonged shelf life. The microbial composition has relatively high acidification efficiency, proteolysis capacity and lactose decomposition capability, can improve the unpleasant flavor of camel milk products industrially fermented by using conventional strains, and has wide application prospects in industrial production.

The invention relates to the technical field of biological medicine, and discloses bifidobacterium adolescentis YF-01 and application thereof in fermented milk. The bifidobacterium adolescentis YF-01 is separated from adult excrement and is preserved in the China Center for Type Culture Collection, and the preservation number is CCTCC NO: M 20251308. Experiments prove that the bifidobacterium adolescentis YF-01 has good gastrointestinal fluid tolerance, the survival rate of the bifidobacterium adolescentis YF-01 can reach 90.1% after simulated gastric fluid treatment for 3 h, and the survival rate of the bifidobacterium adolescentis YF-01 can reach 72% after simulated intestinal fluid treatment for 4 h The strain has the self-aggregation rate of 88.83% and the hydrophobicity of 79.41%, has remarkable scavenging capacity on DPPH free radicals and hydroxyl free radicals, shows good antioxidant activity and adhesion capacity, and provides a theoretical basis for application of the strain in fermented milk. The strain and metabolites thereof can be used for preparing food, medicines or health care products capable of regulating intestinal flora and enhancing oxidation resistance, and have remarkable application potential in development of functional fermented milk products.

The present disclosure generally relates to the use of plant fibers or starch for enhancing the taste or texture of fermented dairy products and dairy analogue products. In some embodiments, the dairy product analog product is a vegetarian yogurt product formed by fermentation of plant milk (e.g., soymilk, almond milk, hazelnut milk, sesame milk, pistachio milk, potato milk, banana milk, flaxseed milk, macadamia nut milk, cashew milk, oat milk, hemp plant milk, coconut milk, and pea source milk). In some embodiments, the plant fibers include pectin, inulin, fruit fibers (e.g., apple or citrus fibers), starch, oat fibers, pea fibers, alginate fibers, and any combination thereof. In some embodiments, the enhancement of taste or texture includes reduction of green plant taste, reduction of sourness, increase of sweetness, reduction of bitter taste, reduction of astringent taste, increase of compactness, reduction of granular sensation, increase of consistency, increase of mouth feel, or any combination thereof. In certain related forms, the present disclosure provides edible compositions comprising fermented plant milk and plant fibers or starch.

The invention belongs to the technical field of microorganisms, and discloses lactobacillus paracasei and application thereof. According to the invention, a strain of lactobacillus paracasei is separated from fermentation slurry, and the lactobacillus paracasei is preserved in China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.32208. The lactobacillus paracasei is used for preparing fermented dairy products, the tissue state, flavor, color, nutritional value and the like of the fermented dairy products can be remarkably improved, and the lactobacillus paracasei has good application prospects in the food processing industry.

The invention relates to the technical field of microorganisms, and discloses an application of a secondary metabolite of phytobacterium plantarum YN-06 in lowering cholesterol, the phytobacterium plantarum YN-06 is preserved in China Center for Type Culture Collection, the preservation address is Wuhan University, Wuhan, China, the preservation time is March 13, 2025, the preservation number is CCTCC NO: M 2025471, and the classification name is Lactobacillus plantarum YN-06. According to the application of the secondary metabolite of the phytobacterium plantarum YN-06 in lowering cholesterol, the YN-06 has a remarkable cholesterol degradation effect, can produce various beneficial metabolites such as L-beta-homoserine and 5-amino valeraldehyde, can be used for developing fermented dairy products and other functional foods with a cholesterol lowering function, and has a wide application prospect. And new strategies and products are provided for preventing and improving hypercholesteremia and related cardiovascular diseases.

According to the invention, the traditional fermented koumiss in Xinjiang is collected, two novel multifunctional probiotic strains, namely, the lactobacillus plantarum SR6 GDMCC NO.66817 strain and the enterococcus faecalis SM5 GDMCC NO.66816 strain with good compatibility are separated and screened out, and the two strains have the characteristics of reducing blood fat, reducing cholesterol, removing triglyceride, resisting oxidation and antagonizing pathogenic bacteria, and have the characteristics of good cholate and gastrointestinal tract tolerance, high survival rate and good safety. The growth characteristics and compatibility of the two strains are improved; the inhibition rate of cholesterol esterase and pancreatic lipase; the method comprises the following steps: evaluating the triglyceride removal rate, antioxidant activity, pathogenic bacterium resistance, artificially simulated gastrointestinal fluid tolerance, strain drug resistance and safety, compounding lactobacillus plantarum SR6 and enterococcus faecalis SM5 strains according to a ratio of 1: 1 to prepare a freeze-dried bacterial agent, and keeping good survival rate (pgt; 0.05) and functional characteristics, the strain can be used as a functional direct vat set starter and is directly applied to production of fermented dairy products, and the biological activity of food is improved.

Provided is a computer implemented method and systems for assessing the risk of phage infection in a fermented dairy product manufacturing process. The method comprises steps of receiving a plurality of predetermined fermented dairy product manufacturing conditions and inputting the plurality of predetermined fermented dairy product manufacturing conditions into a model to generate a coagulation state. Furthermore, the method comprises outputting the phage score generated by the model, and optionally determining means and / or actions to minimize the risk pf phage infections.

The present application relates to a method for producing a fermented dairy product using Lactobacillus casei. In particular, the present invention relates to a method of producing a fermented dairy product comprising adding lactic acid bacteria to the milk wherein the bacteria comprise Lactobacillus casei and at least one other strain of lactic acid bacteria other than Lactobacillus casei, wherein the other strain has a lactose metabolism deficiency but is capable of metabolizing one or more carbohydrates other than lactose present in milk.

The invention belongs to the field of food processing and fermentation engineering, and discloses a multi-strain composite leavening agent with multiple application characteristics and application of the multi-strain composite leavening agent in preparation of fermented milk. The fermentation agent is prepared from lactobacillus bulgaricus IMAU20428, lactobacillus bulgaricus IMAU20427, streptococcus thermophilus IMAU20229 and streptococcus thermophilus IMAU10630. Systematic research finds that different compounding proportions can significantly influence the fermentation time, post-acidification phenomenon, viscosity, water-holding capacity, texture characteristics, amino acid and organic acid content and metabolic pathway enrichment characteristics of the fermented milk. The composite leavening agent provided by the invention can realize differentiated development of fermented milk products through proportion regulation and control, and provides technical support for innovation of the dairy product industry.

A method for producing a fermented milk product (e.g. a yogurt) with a relatively high stable pH value at the end of the fermentation comprising inoculating milk with Streptococcus thermophilus (ST) Gal(+) bacteria.

Fermented milk products can provide multiple benefits. However, it was commonly believed that fermented milk products are not suitable for the administration to canids as e.g. dogs can be intolerant to lactose. The present invention provides fermented milk products for administration to canids.

The invention relates to the field of microbial fermentation, and discloses a leavening agent and application thereof. The leavening agent comprises leuconostoc mesenteroides subsp. Mesenteroides and lactobacillus paracasei. The preservation number of the leuconostoc mesenteroides subsp. Mesenteroides is CGMCC (China General Microbiological Culture Collection Center) No.33433; the preservation number of the lactobacillus paracasei is CGMCC (China General Microbiological Culture Collection Center) No.15139. The leavening agent provided by the invention can be used for fermenting food, especially for fermenting dairy products, and further, the content of beneficial metabolites in the dairy products can be remarkably increased.

The present invention relates to novel strains of Lactobacillus genus having extended shelf life properties, i.e., capable of extending the shelf life of food products (e.g., fermented milk products) at room temperature without severely impairing the antimicrobial, antifungal and / or anti-yeast effect ability of said strains when added to such products. According to another aspect, the present invention relates to an antimicrobial, antifungal or anti-yeast composition. According to yet another aspect, the present invention relates to a food product. According to another aspect, the present invention relates to a method for manufacturing a food product. According to another aspect, the present invention relates to the use of Lactobacillus strains for providing antifungal, antimicrobial and / or anti-yeast effects, for example in fermented milk products.

The invention discloses stable probiotic drinking yoghurt based on secondary homogenization as well as a preparation method and application thereof, and belongs to the technical field of fermented dairy products. The yoghurt is prepared by mixing part of fermented milk homogenized for the first time and the remaining fermented milk homogenized for the second time, the average surface area particle size D [3, 2] is smaller than or equal to 5.1 [mu] m, the viscosity is 100-158 mPa.s, the viable count is larger than or equal to 8.7 * 10 CFU / mL, the post-acidification process delta pH is smaller than or equal to 0.25, and the drainage rate within 7 days is smaller than or equal to 3.0%. Through cooperation of a secondary homogenization technology and a specific leavening agent, the texture stability and taste of the product are remarkably improved, whey separation and post-acidification are effectively inhibited, and the method is suitable for industrial production of high-quality drinking type yoghourt.

The invention provides a fermented milk processing viscosity prediction method and device, electronic equipment and a storage medium, and relates to the technical field of dairy product processing.The method comprises the steps that a fermented milk constitutive model and a computational fluid mechanics model are coupled, and a whole-process processing simulation model is obtained; based on the whole-process processing simulation model, obtaining whole-process processing process data of the target fermented milk under different process parameter combinations; and training a preset machine learning model based on the whole-flow processing process data to obtain a processing viscosity prediction model. According to the method and the device provided by the invention, the full-process processing process data of the target fermented milk under different process parameter combinations are generated through the full-process processing simulation model; a processing viscosity prediction model is trained through whole-process processing process data, and the viscosity of the target fermented milk after processing is rapidly predicted; the viscosity of the fermented milk product in the processing process is accurately and rapidly predicted, and the research and development efficiency and the product stability of the fermented milk product are improved.

The invention relates to the technical field of dairy products, in particular to a fermented dairy product based on compound ingredient flavor and nutrient enrichment and a preparation method of the fermented dairy product. The raw materials comprise 80-90 parts of raw milk, 3-8 parts of a composite flavor nutrition synergistic ingredient, 2-5 parts of a targeted release type nutrition enhancer, 0.3-1.0 part of a composite probiotic leavening agent, 0.1-0.8 part of a gamma-ray modified functional stabilizer, 0.05-0.2 part of a microencapsulated natural antioxidant, 0.03-0.1 part of an intestinal colonization accelerant and the balance of deionized water. The fermented dairy product disclosed by the invention has the advantages of synergistic flavor and nutrition, high nutrition absorption and utilization rate, strong probiotic colonization capability, good product stability and long shelf life, has both high-quality sensory experience and comprehensive probiotic efficacy, and is superior to the existing fermented dairy product.

Disclosed is a method for producing a rich fermented milk having the original hardness and dense texture of the fermented milk. Disclosed is a method for producing a multi-layer fermented milk of a post-fermentation type, including the steps of: filling a container with a raw material milk to which a starter has been added and a sugar-containing liquid so as not to mix the raw material milk and the sugar-containing liquid, wherein the sugar-containing liquid has an amount of 15.0% by mass or more of the total amount of the raw material milk and the sugar-containing liquid, and the sugar-containing liquid has a solid content of 20.0% by mass or more; and fermenting the raw material milk in the filled container to obtain a multi-layer fermented milk product in a container in which a fermented milk layer having a higher solid content than the raw material milk is formed and a storage modulus G′, which is an index of hardness of the fermented milk, is 1200 Pa or more. The produced fermented milk has a fermented milk layer having a solid content of 20.0% by mass or more and a sugar-containing liquid layer adjacent to and below the fermented milk layer.

A method for producing a fermented milk product (e.g. a yogurt) with a relatively high stable pH value at the end of the fermentation comprising inoculating milk with Streptococcus thermophilus (ST) Gal(+) bacteria.

The invention relates to fermented milk containing human milk oligosaccharide 2-FL and having a bone mineral density improving function. The invention provides application of human milk oligosaccharide 2-FL in preparation of a composition for improving bone health, and further provides a composition which contains the human milk oligosaccharide 2-FL and has a function of improving bone health. The composition comprises human milk oligosaccharide 2-FL and a leavening agent, wherein the leavening agent is one or a mixture of more of streptococcus thermophilus, lactobacillus bulgaricus and a vitamin K2-producing leavening agent. Compared with other technical schemes of the same type for enhancing the bone mineral density, the calcium intake of a subject is not additionally increased, the risk that the subject suffers from organ calculi is reduced, the application range is wider, and the preparation method is suitable for being applied to various fermented milk products.

The application discloses a plant-based yogurt based on mung bean protein and chickpea matrix and a preparation method thereof, and belongs to the technical field of fermented food. The method uses mung bean protein and chickpea matrix as main fermentation raw materials, and obtains the plant-based yogurt through fermentation after high-pressure homogenization; by optimizing the ratio of chickpea water to chickpea soybean milk, the gel stability, water retention and texture of the yogurt are improved, and nutritional ingredients such as dietary fiber, soluble starch and polyphenol are retained. The application provides an efficient and environmentally-friendly solution for developing plant-based fermented dairy products with excellent taste, uniform texture and nutritional value, and has important application value for developing new fermented dairy products.

The application discloses an application of astragalus polysaccharide in promoting lactic acid bacteria metabolism and improving quality and stability of fermented products, and belongs to the technical field of fermented dairy product processing. The application adds 2 ‰ to 10 ‰ of astragalus polysaccharide and sucrose in skimmed milk with respect to the mass of the skimmed milk, inoculates lactic acid bacteria starter after pasteurization, and constant-temperature fermentation is carried out until the end point to prepare fermented products. The application utilizes the dual functions of astragalus polysaccharide in promoting lactic acid bacteria metabolism and strengthening milk protein gel network to realize the synergistic improvement of quality and stability of fermented products. Experiments show that when the addition amount of astragalus polysaccharide is 4 ‰, the sensory score of the fermented product reaches 87.3, and the water holding capacity is increased by 11.95 % compared with the control group; scanning electron microscopy shows that the gel network is dense and has few pores; when the addition amount is 6 ‰, the viable cell count reaches 1.23 x 10 8 CFU / ml; and when the addition amount is 8 ‰, the texture characteristics are optimal. The application is simple in operation, suitable for industrial production, and provides a new way for the development of functional fermented dairy products.

The invention relates to the field of fermented milk products, in particular to multi-layer solidification type flavored fermented milk and a preparation method thereof. The preparation method comprises the following steps: burdening raw milk, homogenizing, supercooling, and adding single cream to obtain a mixed material liquid; and 2) sterilizing and supercooling the mixed material liquid obtained in the step 1), inoculating strains, filling, fermenting in a hot warehouse, and performing after-ripening to obtain the multi-layer solidification type flavored fermented milk. According to the multi-layer solidification type flavored fermented milk disclosed by the invention, the characteristics of the raw materials are utilized, so that the fermented single cream can suspend on the surface layer of the solidification type flavored fermented milk, the powder raw materials can float to the second layer of the solidification type flavored fermented milk along with the single cream, and the lower layer is a fermented milk layer; therefore, the multi-layer solidification type flavored fermented milk with excellent texture and flavor is obtained. The preparation method disclosed by the invention is simple in process, and large-scale industrial production can be realized by utilizing an original solidification type fermented milk production line and adjusting the pipeline trend.

A fermented milk product, wherein the fermented milk product comprises:a porous protein network;a first, capsular, preferably negatively charged, exopolysaccharide; anda second, non-capsular, preferably neutral, exopolysaccharide.A starter culture comprising a first, preferably negatively charged, capsular, exopolysaccharide producing lactic acid bacterial strain and a second, preferably neutral, non-capsular, exopolysaccharide producing lactic acid bacterial strain, wherein the weight ratio of the weight of the first exopolysaccharide producing lactic acid bacterial strain to the weight of the second exopolysaccharide producing lactic acid bacterial stain in the starter culture lies in the range from equal to or more than 1:1 to equal to or less than 100:1, more preferably in the range from equal to or more than 10:1 to equal to or less than 100:1; and a use thereof and process using such.

The invention discloses a special texture modifier for a fish collagen peptide fermented milk beverage and application of the special texture modifier. The texture modifier is a plant polysaccharide, and 0.6% of fish collagen peptide is added before fermentation, so that the system stability is remarkably improved by promoting milk protein network reconstruction. In the step of blending the fermented milk beverage, 0.25% by mass of caesalpinia spinosa gum is uniformly mixed, and the fish collagen peptide fermented milk beverage is prepared through standard processes such as acid adjustment and homogenization. According to the treatment method, the centrifugal precipitation rate of the fish collagen peptide fermented milk beverage can be reduced to 3.77%, the clarification index is reduced to 0.05, and the overall acceptance of sensory scores is improved by 70.09% compared with that of a control group. Fat floating is effectively inhibited, the milk white layering phenomenon is obviously improved, and the texture stability is obviously improved. The special texture modifier disclosed by the invention not only effectively improves the additional value of the fish collagen peptide and the fermented dairy product, but also enriches the variety of fish collagen peptide deep processing products to a certain extent.

The present application relates to the technical field of microorganism, and particularly relates to a luohanguo flavor dairy product and a preparation method and application thereof, the present application adopts buffalo milk, luohanguo powder, paracasei and rhamnosus to prepare the flavor dairy product, it is found during the preparation process research that the luohanguo powder, paracasei and rhamnosus have good synergies, the luohanguo powder fermented dairy product prepared by the combination has good antioxidant function, through animal experiment, the product can effectively relieve the inflammation of DSS-induced mouse colon, and the effect of the luohanguo flavor fermented milk is close to that of positive drug, so the product is a good diet therapy product.

The disclosure belongs to the technical field of dairy products. The present disclosure relates to a method of producing a fermented dairy product wherein the fermentation time is shortened, a composition, and a fermented dairy product obtained by the method or a fermented dairy product comprising the composition.

The invention discloses a yoghurt starter for producing 4-hydroxy-2-butanone at high yield, and belongs to the technical field of microorganisms. The lactococcus lactis CCFM1491 obtained through separation has the remarkable 4-hydroxy-2-butanone generation capacity, and the remarkable 4-hydroxy-2-butanone generation capacity is specifically reflected in that (1) in fermented dairy products, the relative content of the 4-hydroxy-2-butanone generated by the strain can reach (6.55 + / -1.04) * 10 < 8 >; when the compound fermentation is carried out with a commercially available fermentation agent, the relative content of 4-hydroxy-2-butanone reaches (1.86 + / -0.11) * 10 < 9 >. And (2) the strain has excellent fermentation performance. And (3) the fermented product has good sensory quality. And (4) the strain is wide in application range, and is mainly used for fermented dairy products, fermented soymilk, fermented fruit and vegetable juice beverages, fermented cheese products and the like. Therefore, the lactococcus lactis CCFM1491 has important application value in the aspect of developing fermented products with special flavor.

The present invention relates to novel strains of Lactobacillus genus having extended shelf life properties, i.e., capable of extending the shelf life of food products (e.g., fermented milk products) at room temperature without severely impairing the antimicrobial, antifungal and / or anti-yeast effect ability of said strains when added to such products. The invention also relates to methods of producing such novel strains, in particular to methods of producing such novel strains via adaptive evolution.

The invention relates to the technical field of fermented dairy products, and discloses a fermented animal and plant double-protein aerated mousse and a preparation method thereof, and the aerated mousse is prepared from the following raw materials by weight: 300-700 parts of animal milk; 100 to 500 parts of plant milk; 40 to 100 parts of a sweetening agent; 100 to 200 parts of single cream; the compound thickening emulsifier is prepared from gelatin, agar, locust bean gum and lactic acid glycerol fatty acid ester according to the weight ratio of (10 to 25): (1 to 5): (2 to 8): (2 to 10); the fermentation agent is 150 to 250 U / T, and the fermentation agent comprises streptococcus salivarius subsp. Thermophilus, lactobacillus delbrueckii subsp. Bulgaricus, lactobacillus plantarum and lactococcus lactis subsp. Cremoris; the compound biological enzyme comprises lipase, glutamine transaminase and lactase. The aerated fermented milk which is fluffy, smooth and soft in texture is obtained, the obtained aerated fermented milk contains high viable count, the tissue state is stable within the shelf life, no gas overflows, and the aerated fermented milk has the sour and sweet taste of the fermented milk and the soft mousse cake taste.