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13 results about "Fermented milk products" patented technology

Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. The fermentation process increases the shelf life of the product while enhancing its taste and improving the digestibility of its milk. There is evidence that fermented milk products have been produced since around 10,000 BC. A range of different Lactobacilli strains has been grown in laboratories allowing for many cultured milk products with different flavors and characteristics.

Application of Astragalus polysaccharides in promoting metabolism of lactic acid bacteria and improving quality and stability of fermented products

PendingCN122439739ABiotechnologySucrose
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.
Owner:INNER MONGOLIA AGRICULTURAL UNIVERSITY

Fermented milk and method for preparing the same

ActiveCN117814308BDelicate and silky tasteFermented and mellow flavorBiotechnologyUltrafiltration
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.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GROUP) CO LTD

Weak post-acid zizyphus jujuba fermented milk containing sleep-regulating functional ingredients and preparation method and application thereof

PendingCN122162844AMilk preparationCream preparationBiotechnologyOff-flavour
This invention belongs to the field of fermented dairy product technology. It discloses a mildly acidic jujube seed fermented milk containing sleep-regulating functional components, its preparation method, and its applications. A mildly acidic fermenting agent is used, employing a compound of *Streptococcus thermophilus* subsp. *salivarius* to replace *Lactobacillus bulgaricus* in traditional fermenting agents, thus avoiding post-acidification problems at the source of the bacterial strain. The process of adding ultrafine jujube seed powder eliminates the inhibition of bacterial activity and off-flavors caused by co-fermentation, while also inhibiting post-acidification of the product. The jujube seed fermented milk containing sleep-regulating functional components prepared using the above method has a stable GABA content of over 64 mg / 100g, and its pH remains above 4.0 after 21 days of storage at 15℃. This invention is simple to operate, has a short fermentation cycle, significantly improves flavor appeal, and is suitable for industrial production and the preparation of various fermented dairy products.
Owner:JUNLEBAO DAIRY GRP CO LTD

Fermented dairy food that contains live bacteria and is stable at ambient temperature, and method for preparing same

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.
Owner:ALPINA PROD ALIMENTICIOS SAS BIC

Ethyl carbamate-degrading bacterial strains and uses thereof

The application discloses an ethyl carbamate degrading strain and application thereof, and belongs to the field of food biotechnology. The application provides fusiform lysinibacillus ZYXW-J9-5 which can efficiently degrade ethyl carbamate, and the preservation number is GDMCC No. 64938. The fusiform lysinibacillus ZYXW-J9-5 has the advantages of fast growth speed, the ability of degrading ethyl carbamate, high production of ethyl carbamate hydrolytic enzyme, excellent fermentation performance and probiotic performance, and is a safe strain and can be applied in the field of food. The strain can be used as a fermenting agent to degrade EC in fermented food, has obvious effect of degrading EC, is convenient to use, has low production cost, and can be widely applied in fermented food such as wine beverage, fermented dairy product, soy sauce, vinegar and the like.
Owner:DALIAN POLYTECHNIC UNIVERSITY

A probiotic compound agent with improved quality and metabolic characteristics of fermented milk and its application

This invention discloses a probiotic compound agent and its application that improves the quality and metabolic characteristics of fermented milk, belonging to the field of microbial and fermented dairy product processing technology. Co-culturing *Lactobacillus helveticus* DYNDL_20-5 with L-fucose can produce high levels of EPS (extracellular starch). The probiotic compound agent of this invention can improve the quality and metabolic characteristics of fermented milk, specifically by: altering the monosaccharide composition of EPS to produce fucose-type EPS; reducing the fermentation rate of fermented milk and increasing its acidification capacity; increasing microbial abundance and enriching beneficial bacteria; improving the texture characteristics of fermented milk; and enhancing sensory quality, nutritional value, and the concentration of various health-beneficial metabolites. This invention provides an important foundation for developing efficient and adaptable dairy starter cultures, offering new solutions for improving the quality of fermented milk, increasing fermentation efficiency, and developing functional fermented milk products.
Owner:JIANGNAN UNIV

Fermented milk product obtained by an improved process

A fermented milk product comprising the starter culture of step 3) and the low pH stable lactase added in step 4) produced by the process comprising the steps of: 1) adding a starter culture comprising at least one lactic acid bacteria strain to a milk base, 2) fermenting the milk for a period of time until a target pH is reached, 3) wherein the starter culture comprises at least one lactose-deficient strain, which is capable of metabolizing a non-lactose carbohydrate, and 4) adding a low pH stable lactase to the process either at the start, during or at the end of the fermentation step, wherein the low pH stable lactase retains its activity at a pH of 5.0 and a temperature of 37°C at a level of at least 5% as compared to its activity at the optimum pH of the lactase.
Owner:CHR HANSEN AS

A yoghurt and a method for preparing the same

PendingCN122096215AMilk preparationBiotechnologyCow milking
The application discloses yoghourt and a preparation method thereof. The yoghourt comprises white granulated sugar, raw cow milk, apple fiber and streptococcus thermophilus. In the preparation process, the yoghourt is prepared through the ingredients and processes of material preparation, hydration, degassing, homogenization, sterilization, preheating, fermentation, material cooling, filling and the like. The yoghourt is a stirred-type fermented milk product with high viscosity. The yoghourt has high viscosity and strong accumulation feeling. The apple fiber can improve the viscosity and accumulation feeling of the yoghourt, and the viscosity, stability and texture characteristics, stability and aroma of the yoghourt are improved.
Owner:INNER MONGOLIA YILI IND GROUP CO LTD

Low-sugar zero-fat yogurt based on utilization of endogenous lipase in cow milk and preparation method and application thereof

The application belongs to the technical field of fermented dairy products. Disclosed are a low-sugar zero-fat yogurt based on utilization of endogenous lipase in cow milk, and a preparation method and application thereof. The yogurt is prepared from raw materials such as defatted enzymatic hydrolysis milk, dietary fiber and fermentation bacteria in a specific ratio. Through a defatting, membrane breaking and endogenous enzyme control time enzymolysis process, the endogenous lipase activity is fully activated under the clean label condition without adding exogenous enzymes and essence, and the prepared defatted enzymatic hydrolysis milk is used as a fermentation raw material, which significantly improves the milk aroma and delicacy of the low-sugar zero-fat yogurt, and is suitable for texture and taste improvement of such yogurt. The application can also be used for producing various yogurt flavor products.
Owner:JUNLEBAO DAIRY GRP CO LTD

A fermented milk product and a method for producing the same

The present application provides a kind of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk of layering of fermented milk
Owner:INNER MONGOLIA YILI IND GROUP CO LTD