136 results about "Fermented milk products" patented technology

The invention relates to the technical field of microorganisms, in particular to a lactobacillus kefir-producing subsp. Kefir W182 and application thereof. The preservation number of the lactobacillus kefir-producing subspecies is CGMCC No.27058, the preservation time is April 11, 2023, and the lactobacillus kefir-producing subspecies can survive for a long time in intestinal tracts, has a strong adhesion characteristic, can produce exopolysaccharides at high yield, can be used for fermenting dairy products, fruit juice, fruit puree, soybean milk and the like, and can also be used for preparing leavening agents and natural thickening agents. Especially when applied to fermented milk products, the fermented milk products can have rich flavor and very good viscosity without adding any existing thickening agent and emulsifying agent, can remarkably reduce separation of whey, can be stored for a long time, and have wide application in the field of food.

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 discloses a strain of Lactobacillus brevis as well as a high-density culture method and application thereof, the strain is Lactobacillus brevis X66, is obtained by separating and screening from a traditional dairy product dried milk cake in Inner Mongolia, is preserved in Guangdong Microbial Culture Collection Center on August 4, 2022, and has a preservation number of GDMCC No: 62641. The strain provided by the invention is safe, can tolerate gastrointestinal tract environment, has excellent self-coacervation capability and oxidation resistance, and can inhibit escherichia coli, staphylococcus aureus and pseudomonas aeruginosa. The invention provides a high-density culture method of the X66 strain, the viable count of X66 in optimized fermentation liquor exceeds 2 billion CFU / mL and is 2-3 times that before optimization, the viable count of freeze-dried powder prepared from the X66 strain reaches up to 10 billion CFU / g, and preconditions are provided for application of the strain in the fields of fermented dairy products, functional foods, nutritional dietary supplements and the like.

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.

The invention discloses plant-based yoghurt based on mung bean protein and chickpea matrix and a preparation method of the plant-based yoghurt, and belongs to the technical field of fermented food. According to the method, mung bean protein and a chickpea matrix are used as main fermentation raw materials, and fermentation is performed after high-pressure homogenization, so that the plant-based yoghourt is obtained. By optimizing the ratio of the chickpea water to the chickpea soybean milk, the gel stability, the water binding capacity and the texture of the yoghourt are improved, and nutritional ingredients such as dietary fibers, soluble starch and polyphenols are reserved. The invention provides an efficient and environment-friendly solution for developing plant-based fermented dairy products with excellent taste, uniform texture and nutritional value, and has important application value for developing novel fermented dairy products.

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 invention relates to lactose-positive, sucrose-negative, Streptococcus thermophilus strains. The strains are carrying one or more mutation in one or more gene of the sucrose regulon and optionally one or more further mutation affecting the glucose porter, such as affecting glcU and / or its expression. The strains of the present invention may further carry mutations in genes encoding a protein of the mannose-glucose-specific PTS and a glucokinase, a protein of the mannose-glucose-specific PTS and the catabolite control protein A (CcpA), and / or a protein of the mannose-glucose-specific PTS, a glucokinase and CcpA. The inventive strains may, when fermenting milk do this without the need or with a need for adding a reduced amount of sucrose, optionally providing a low-lactose fermented milk and / or a fermented milk not undergoing post-acidification when stored at fermentation temperature. The invention also concerns a composition comprising at least one, lactose-positive, sucrose-negative, Streptococcus thermophilus strain of the invention, and the use of this strain or composition to manufacture a fermented dairy product.

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 present invention relates to a composition for producing a fermented milk product showing a low degree of post-acidification during storage comprising ⋅1) a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain, which is capable of metabolizing the non-lactose carbohydrate, and ⋅2) a probiotic strain selected from the group consisting of Lactobacillus strain and a Bifidobacterium strain.

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 invention provides fruit peel-containing fermented milk and a preparation method thereof, and the fermented milk meets the following conditions: after the fermented milk is canned, the fermented milk sequentially comprises a first part, a second part and a third part in the height direction, and the mass percentage content difference of the fruit peel in each part in the fermented milk is less than or equal to 10%; wherein the ratio of the height of each part to the total height is 20%-40%. Compared with the prior art, the fermented milk product provided by the invention always keeps uniform fruit peel particle distribution in the shelf life, so that a consumer can directly drink the fermented milk product, and can continuously experience a unique chewing taste in the drinking process, thereby bringing true, real and pleasant feelings to the consumer.

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.

The invention discloses theabrownin fermented milk and a preparation method thereof, and belongs to the field of dairy product processing. The method comprises the following steps: pouring the milk and the cane sugar into a pre-disinfected container, preheating to 50-55 DEG C, adding the theabrownin, and stirring until the theabrownin is completely dissolved; homogenizing the obtained product, sterilizing, cooling to 42 DEG C, adding lactobacillus bulgaricus and streptococcus thermophilus, and stirring to completely ferment; and culturing the inoculated milk sample at 42 DEG C for 4 hours to obtain the theabrownin fermented milk. The main functional component theabrownin in the functional fermented milk product disclosed by the invention has remarkable effects of reducing blood sugar, blood fat, blood pressure, uric acid and the like, and the theabrownin has excellent acid-heat stability and has a beneficial effect of improving the comprehensive metabolic balance of a human body.

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 present invention provides a fermented dairy product containing probiotics and pea type III resistant starch and its application. The composition of pea type III resistant starch and Bifidobacterium animalis subsp. lactis is applied to the preparation of fermented dairy products. The active ingredients of the composition consist of pea type III resistant starch and Bifidobacterium animalis subsp. lactis ZYhyy-003. The Bifidobacterium animalis subsp. lactis ZYhyy-003 is preserved in the General Microbiology Center of the China Committee for Culture Collection of Microorganisms. The preservation date is August 5, 2024, and the preservation number is CGMCC No. 31553. The taxonomic name is Bifidobacterium animalis subsp. lactis Bifidobacterium animalis subsp. lactis . Experiments have confirmed that the composition of pea type III resistant starch and Bifidobacterium animalis subsp. lactis can significantly improve the quality of fermented milk products, providing consumers with fermented dairy products with weak after-acid, stable viable probiotic counts, and good sensory qualities.