88 results about "Fermented milk products" patented technology

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.

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.

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 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.

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 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 belongs to the technical field of preparation of fermented dairy products, and particularly relates to quinoa fermented milk and a preparation method thereof based on high hydrostatic pressure treatment. The preparation method comprises the following steps: crushing cooked quinoa flour, mixing the crushed cooked quinoa flour with water, and sequentially carrying out homogenization, sterilization, high hydrostatic pressure treatment, fermentation agent inoculation for fermentation, refrigeration and after-ripening, so as to obtain the quinoa fermented milk. According to the preparation method of the quinoa fermented milk based on high hydrostatic pressure treatment, the stability of the quinoa fermented milk (not subjected to high hydrostatic pressure treatment) is improved, and the nutritional ingredients and flavor of the quinoa fermented milk are reserved to the maximum extent; and the preparation method is simple to operate and easy to control, can effectively meet the drinking requirements of consumers, and is suitable for industrialization.

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.

The invention relates to a composition for producing a fermented milk product comprising: (i) a starter culture comprising a glucose-fermenting Streptococcus thermophilus (St) strain and a glucose-fermenting Lactobacillus delbrueckii subsp. bulgaricus (Lb) strain; and (ii) a glucose-deficient Streptococcus thermophilus (St) strain, wherein said St strain is galactose-fermenting and carries a mutation in the DNA sequence of the glcK gene encoding a glucokinase protein, which mutation inactivates the glucokinase protein or has a negative effect on expression of the gene.

This disclosure or application provides the bacterium Lacticaseibacillus (L.) rhamnosus DSM34194. This bacterium is characterized by its ability to maintain high viability in fermented dairy products even when stored at room temperature, and further by its low post-acidification activity. This disclosure or application further provides compositions or starter cultures containing the bacterium, methods for producing fermented dairy products using the bacterium or starter culture, and fermented dairy products obtained by these methods.

The invention belongs to the technical field of microbial fermentation, and particularly relates to lactobacillus paracasei capable of producing diacetyl, a microbial agent of the lactobacillus paracasei, a screening method of the lactobacillus paracasei and application of the lactobacillus paracasei. In order to enrich biological resources for producing diacetyl in fermented dairy products, wines and seasonings, the invention screens out a strain of Lactobacillus paracasei WMCC10255 with the diacetyl yield of 139.12 mg / L, and the preservation number is CGMCC No. 35008. The lactobacillus paracasei is cultured in five-grain powder saccharification liquid with the temperature of 34 DEG C and the pH value of 6.5, and the highest diacetyl is produced. Moreover, when the lactobacillus paracasei provided by the invention is used in white spirit and flavoring wine, wine products with unique fragrance can be prepared. Therefore, the lactobacillus paracasei provided by the invention has a wide application prospect in increasing the diacetyl content in fermented dairy products, probiotics, wines or seasonings.

The present invention relates to a fermented dairy product comprising the microorganisms S. thermophilus and L. kefiri,, and which can further comprise a yeast selected from Lachancea sp. and Kluyveromyces lactis. The invention further relates to a method for obtaining said dairy product and food and beverages containing same.

This disclosure relates generally to removing the plant tones of starch-protein Fabaceae pulses consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris), and / or fava bean (Vicia faba) as hulled or de-hulled pulses whole pulses, as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm while transforming these in an emulsifying and emulsion stabilizing manner suitable for fermentation or emulsion thereof in fermented milk derivatives with a desired texture or form, and fermenting such hulled or de-hulled pulses whole pulses or split pulses into melt-in-mouth or self-disintegrating-in-mouth snacks or breakfast cereal analogues. To achieve these technical effects the pulses were pre-treated with an aqueous bicarbonate solution or bicarbonate / carbonate solution made of bicarbonate salt (MHCO3), of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or of bicarbonate salt (MHCO3) and hydroxide salt (MOH), wherein M is an alkali metal cation, and with a pH between pH 7 and 10, preferably a pH between 7.5 and 10.

The present disclosure is in the field of dairy technology. It relates to a method for producing acidified or fermented milk products with improved stability. The disclosure also provides an acidified or fermented milk product produced therefrom.

The invention discloses a fermented camel yogurt beverage and a preparation method thereof, and relates to the technical field of fermented dairy products. According to the invention, lactulose is cooperated with a fermentation strain to realize in-vivo and in-vitro dual probiotic synergy, Kluyveromyces marxianus is cooperated with fruit juice to generate natural fragrance, a flavor-guided fermentation technology and a two-stage temperature-controlled fermentation technology are applied, and an ultra-high pressure homogenization technology is combined, so that the flavor-guided fruit juice is obtained. Finally, the fermented camel yogurt beverage which is fine and stable in texture, natural and coordinated in flavor, outstanding in probiotic function, long in shelf life and excellent in weather resistance is obtained.

The problem to be solved by the present invention is to provide a method for producing a fermented dairy product (e.g., yogurt) having a relatively high and stable pH value at the end of fermentation, where the advantage of the produced fermented dairy product (e.g., yogurt) may be, for example, reduced post-acidification during storage of the produced fermented dairy product. [Solution] The present invention relates to a method for producing a fermented dairy product (e.g., yogurt) having a relatively high and stable pH value at the end of fermentation, comprising inoculating milk with Streptococcus thermophilus (ST)Gal(+) bacteria.

The present invention relates to a lactic acid bacteria composition, to a method for producing a lactic acid bacteria composition using such an additive composition, to a starting culture or kit of parts comprising such a lactic acid bacteria composition, to a method for preparing a food or feed product, preferably a fermented milk product, using such a lactic acid bacteria composition, and to a method for producing such a lactic acid bacteria composition. And the use of such a lactic acid bacteria composition in a method for preparing a food or feed product.

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.