39 results about "Fluid milk" patented technology

According to the sampling and storing equipment for the liquid milk, an automatic filling assembly is used for filling a buckle bottle at regular time, so that regular sampling of a storage tank is achieved, quality management of the liquid milk is facilitated, the buckle bottle is stored and moved through a storage mechanism, the buckle bottle is automatically opened and closed through a duplex mechanical claw, and the automation level of sampling is conveniently improved; the labor intensity of detection personnel is reduced, a duplex mechanical claw is matched with an incomplete gear through a cam, the action time of a clamping claw and a hooking claw is conveniently controlled, automatic control over a handle and a bottle plug of a buckled bottle is achieved, automatic forming and releasing of dead point locking are achieved by controlling the handle, dead point locking is released firstly, and the dead point locking is automatically controlled. The buckle bottle is automatically opened in a manner of firstly inserting the bottle plug back and then pulling out the bottle plug, and the buckle bottle is automatically closed in a manner of firstly inserting the bottle plug back and then forming dead point locking, so that the automation level of sampling is improved.

The invention discloses a liquid milk refrigerated transportation device, and relates to the technical field of milk transportation equipment, the liquid milk refrigerated transportation device comprises a bottom plate, a milk storage tank, a refrigeration mechanism and a stirring mechanism, the milk storage tank is fixedly arranged at the top of the bottom plate, the refrigeration mechanism is used for reducing the temperature in the milk storage tank, the milk storage tank comprises a tank cover and a tank body, and the stirring mechanism comprises a milk pressing plate and a driving assembly; the milk pressing plate is arranged in the tank body in a sliding mode, the side edge of the milk pressing plate abuts against the inner side of the tank body, a plurality of flow guide grooves are formed in the milk pressing plate, a flow guide plate is fixedly arranged in each flow guide groove, and the driving assembly is used for driving the milk pressing plate to slide in the tank body in a reciprocating mode. Rotary friction of traditional stirring blades is replaced by reciprocating sliding of the milk pressing plate, the fat globule structure in milk can be effectively protected, and milk layering or rough taste is prevented. Meanwhile, the linear sliding stirring mode greatly reduces damage to protein, nutritional value loss and flavor change caused by protein denaturation are avoided, and the pasteurized milk transportation device is particularly suitable for transportation of pasteurized milk sensitive to quality.

The application discloses a kind of full-automatic piglet liquid milk feeding system and control method thereof, and design mechanical automation field.Its structure includes milk supply unit, liquid milk conveying unit, control unit, the milk supply unit includes temperature regulating water heater, clean water control valve, acidic cleaning fluid control valve, basic cleaning fluid control valve, milk powder control valve, stirrer, the liquid milk conveying unit includes air pressure pump, liquid milk circulation pipeline, light sensor, sewage outlet control valve, milk cup, heating wire and pipeline temperature sensor placed in the liquid milk circulation pipeline, RFID module connected with the control module, pressure sensor connected with the control module, ambient temperature sensor connected with the control module.Liquid milk is automatically, timely delivered according to demand, greatly reduces the workload of workers, guarantees the freshness of liquid milk, so as to guarantee the health condition of piglet to the greatest extent.

This invention belongs to the technical field of livestock breeding equipment and discloses an intelligent feeding system and method for early-weaned piglets. The system includes: a feed silo unit for storing and automatically conveying milk replacer powder; a milk mixing station unit connected to the feed silo unit for receiving the powder and automatically mixing it with water at a controllable temperature to form liquid milk; a conveying pipeline unit connected to the outlet of the milk mixing station unit for conveying milk, the conveying pipeline unit including a circulation pipeline and a milk return control valve; and at least one end-feeding unit that supplies milk to the piglets through the conveying pipeline unit. The milk mixing station unit can circulate the milk at regular intervals through the circulation pipeline and the milk return control valve. This invention provides an intelligent feeding system and method for early-weaned piglets, which achieves automated feeding, greatly reducing manual labor; at the same time, it ensures controllable milk-to-water ratio and temperature during feeding, thereby improving the survival rate, health, and growth rate of piglets.

A method of treating milk for reducing a microbial population in a liquid milk product. The method comprising passing the liquid milk product through a first channel, wherein the first channel comprises at least one first ultraviolet-C (UV-C) emitter. Irradiating the liquid milk product in the first channel with UV-C light emitted from the UV-C emitter to reduce a microbial population in the liquid milk product. Outputting the liquid milk product through the first channel and into a container, wherein the container comprises at least one ultrasonic transducer. Emitting ultrasonic waves from the ultrasonic transducer into the liquid milk product in the container to cause cavitation in the liquid milk product to lyse microbial cells in the liquid milk product. Outputting the liquid milk product through the container and into a second channel, wherein the second channel comprises at least one second UV-C emitter. Irradiating the liquid milk product in the second channel with UV-C light emitted from the second UV-C emitter to expose microbial cells in the liquid milk product to the UV-C light to promote long term stability of the liquid milk product.

The utility model discloses low-temperature concentration equipment for whey protein peptide production, and relates to the technical field of whey protein peptide production, the low-temperature concentration equipment comprises an enzymatic hydrolysate low-temperature concentration tank, the upper end of the enzymatic hydrolysate low-temperature concentration tank is connected with a modularized end cover through a bolt, a shaft end power coupler is arranged above the modularized end cover, and the shaft end power coupler is connected with the modularized end cover through a bolt. A stirring mechanism connected with the shaft end power coupler is arranged in the enzymatic hydrolysate low-temperature concentrated steaming tank, the upper end of the modular end cover is fixedly connected with an annular water storage sleeve, and the lower end of the modular end cover is fixedly connected with a plurality of Venturi self-suction type spraying units; the upper ends of the plurality of Venturi self-suction type spraying units penetrate through the modularized end cover and are communicated with the annular water storage sleeve, a water feeding mechanism connected with the annular water storage sleeve is arranged on one side of the enzymatic hydrolysate low-temperature concentrated steaming tank, and a heating mechanism is arranged on the outer wall of the enzymatic hydrolysate low-temperature concentrated steaming tank. Liquid milk is effectively prevented from being adhered to the inner wall of the enzymatic hydrolysate low-temperature concentrated steaming tank, heat transfer efficiency and product quality are prevented from being affected, equipment sanitation is ensured through an automatic cleaning system, and cleaning difficulty is lowered.

The invention discloses baijiu-flavor milk candies and a preparation method thereof. The preparation method comprises the following steps: sterilizing milk liquid, adding white spirit brewed from pure grains into the liquid milk, quickly separating the milk liquid into a liquid part and a solid part, draining the liquid to obtain solid precipitate, adding white granulated sugar and the white spirit, heating, stirring, fully mixing, and drying to obtain the product. The method is controllable in condition, simple to operate, short in production cycle, full in taste and wide in market prospect, and the taste has light white spirit flavor and fragrant and sweet taste of milk.

The invention discloses freeze-dried liquid milk preparation die-casting forming equipment and a preparation method, and relates to the technical field of food processing.The freeze-dried liquid milk preparation die-casting forming equipment comprises die-casting equipment and a bottom plate installed on the die-casting equipment, an outer cover is fixedly installed on the bottom plate, and a plurality of sliding plates are installed on the outer cover in a sliding mode; two adjacent sliding plates are fixedly connected through a linkage rod, each sliding plate is fixedly provided with an air duct, each air duct is rotationally provided with a cooling fan, and linkage mechanisms are installed among the multiple cooling fans. The heat dissipation device has the advantages that heat dissipation can be conducted efficiently and rapidly, the influence of external temperature is small, the working efficiency of die casting equipment can be effectively improved, meanwhile, automatic water circulation heat dissipation, air blowing heat dissipation and water stirring heat dissipation are achieved through a single motor, the heat dissipation device is multipurpose, energy consumption of the motor is reduced, and the heat dissipation device has high rigidity, high stability and low failure rate.

The invention relates to the technical field of food, in particular to yoghourt and a preparation method thereof. The yoghourt disclosed by the invention is prepared from the following raw materials in parts by weight: 7 to 15 parts of hydrolyzed millet liquid powder, 85 to 93 parts of liquid milk, 0.03 to 0.5 part of lactic acid bacteria starter and 0.005 to 0.012 part of saccharifying enzyme, or 30 to 60 parts of hydrolyzed millet liquid, 22 to 58 parts of water, 12 to 18 parts of milk powder, 0.03 to 0.5 part of lactic acid bacteria starter and 0.005 to 0.012 part of saccharifying enzyme. According to the invention, the hydrolyzed millet liquid or the hydrolyzed millet liquid powder is added into the yoghurt as a thickening agent and a stabilizing agent, so that the texture characteristics of the yoghurt are improved, and the viscosity and the water-holding capacity of the yoghurt are improved. The saccharifying enzyme and the lactic acid bacteria are added for synchronous enzymolysis and fermentation, so that the sweetness of the yoghourt is remarkably improved, the sucrose can be partially or completely replaced, the number of the lactic acid bacteria is increased, the fermentation time is shortened, and the yoghourt is endowed with good antioxidant and anti-inflammatory functions.

The invention provides a preparation method, a product and application of a polypropylene packaging material, and relates to the technical field of food packaging and fresh keeping. The technical scheme of preparing a component A and a component B step by step and then mixing and granulating comprises the following steps: mixing the component A MXD6, polypropylene (PP) and cobalt stearate at a high speed; the component B comprises PP, an antioxidant 1098 (the CAS number is 23128-74-7, the molecular formula is C40H64N2O4), cobalt stearate and a transition metal catalyst, and the PP, the antioxidant 1098, the cobalt stearate and the transition metal catalyst are subjected to twin-screw melt blending, extrusion, granulation, modification and drying; the high-concentration oxygen-absorbing master batch is blended with a main body PP (polypropylene), and the mixture is processed and formed by equipment such as a film blowing machine and the like. The material is good in component compatibility and free of layered precipitation, has the functions of passive barrier and active oxygen uptake, can prolong the shelf life of food sensitive to oxygen, is stable in process parameters and is suitable for large-scale industrial production. The packaging box is suitable for packaging food which is extremely sensitive to oxygen, such as liquid milk, fruit juice and edible oil.

The invention relates to the field of dairy product processing, in particular to liquid milk with bone strengthening and muscle building functions and a preparation method of the liquid milk. The preparation method of the liquid milk provided by the invention comprises the following steps: 1) performing degreasing treatment on raw milk to obtain skim milk and single cream; 2) performing first membrane filtration treatment on the skimmed milk obtained in the step 1) to obtain first trapped fluid and first penetrating fluid; (3) carrying out secondary membrane filtration treatment on the first penetrating fluid obtained in the step (2) to obtain second trapped fluid and second penetrating fluid; (4) uniformly mixing the first trapped fluid obtained in the step (2) with the second trapped fluid obtained in the step (3) and the single cream obtained in the step (1) to obtain a standardized solution; and (5) uniformly mixing the standardized solution obtained in the step (4) with functional raw materials, homogenizing, sterilizing and filling to obtain the liquid milk. The liquid milk prepared by the preparation method of the liquid milk provided by the invention is normal-temperature milk rich in bone-strengthening and muscle-building functional components and has relatively high calcium content and calcium-sodium ratio, and the nutritional value and functional characteristics of the product are remarkably improved.

The invention belongs to the technical field of milk powder production and processing, and discloses a process for preparing porous milk powder by combining freeze drying and foaming methods, which comprises the following steps: preparing a liquid milk solution meeting the requirements of fluidity and stability; cO2 bubbles are injected into the liquid milk solution; a bubble structure in the liquid milk solution is locked in a quick freezing mode; and freeze-drying to retain a porous structure. Food-grade CO2 bubbles are injected into a liquid milk solution, a bubble structure is locked in a rapid freezing process, and a porous structure is reserved through freeze drying, so that the porosity, the solubility and the physical stability of the milk powder are remarkably improved, specifically, the porosity of the porous milk powder prepared according to the process can reach 70%-90%, the solubility of the milk powder can reach 70%-90%, and the physical stability of the milk powder can reach 70%-90%. Compared with traditional milk powder, the dissolving time is shortened by at least 50% or above, and milk powder particles have high mechanical strength and structural stability in storage and transportation by optimizing bubble stability and freeze-drying conditions.

The application discloses a detoxification agent for aflatoxin M1 in liquid milk and a preparation method and application thereof. The detoxification agent for aflatoxin M1 in liquid milk comprises agar, sodium bicarbonate and montmorillonite, and the mass fractions of the agar, the sodium bicarbonate and the montmorillonite are 0.8-0.9 parts, 6-7 parts and 10-18 parts respectively. The detoxification agent provided by the application comprises agar, sodium bicarbonate and montmorillonite, wherein the montmorillonite mainly serves as a detoxification material and plays a role in removing aflatoxin M1 in liquid milk; the agar and the sodium bicarbonate mainly serve as shaping materials of the detoxification agent and serve as a supporting framework of the detoxification material, have a porous structure, and have a large specific gravity ratio and a large surface area; when the obtained detoxification agent is applied to removal of aflatoxin M1 in liquid milk, the detoxification rate is high, the detoxification agent can be recycled, the detoxification agent is safe to use and has no residue, and has no influence on the quality of the liquid milk.

The invention discloses a method for stabilizing anthocyanin in a liquid dairy product. Aiming at the problems that anthocyanin is poor in stability and easy to degrade and fade, fiber easy-aggregation peptide is prepared from cow milk protein through enzymolysis, polypeptide is induced to be assembled by utilizing a high-pressure microjet technology to form amyloid fiber with a crossed-beta-folded structure, and the amyloid fiber is used for encapsulating anthocyanin and improving the stability of the anthocyanin. After stabilization treatment, the thermal degradation half-life period of the anthocyanin is increased from 29.2 min to 52.9 min. Compared with the prior art, the stabilization method can effectively improve the stability of anthocyanin in the liquid milk product, and the prepared milk product is long in shelf life, resistant to heat processing and stable in color generation.

The invention discloses self-cleaning type liquid milk filling equipment, and relates to the technical field of dairy product production and processing equipment.The self-cleaning type liquid milk filling equipment comprises a filling mechanism and a cleaning mechanism, the filling mechanism comprises a supporting frame, a storage tank, a communicating pipe, a movable sliding table, a filling head and a conveying belt, and the cleaning mechanism comprises a rotating disc, a sliding frame, a first spray head, a cleaning box and a second spray head; the rotating disc is rotationally connected with the storage tank in a matched mode, a limiting groove is formed in the top of the rotating disc, the sliding frame is slidably connected with the limiting groove in a matched mode, the first nozzles are fixedly arranged on the side portion of the sliding frame, and the cleaning box is fixedly connected with the supporting frame and is symmetrical to the conveying belt with the communicating pipe as the center. And the second nozzles are fixedly arranged in the cleaning box in a rectangular array. According to the cleaning mechanism, the inner surface area of the tank in the filling stage is reduced through a double cleaning scheme aiming at an inner channel and an outer surface and the design that a sliding frame does not stretch into the storage tank when not cleaned, the residual base number of milk is reduced from the source, and the milk is prevented from deteriorating and breeding bacteria.

The invention relates to a soybean peptide-blueberry polyphenol compound based on non-covalent compounding, a functional popping bead for embedding the compound and a preparation method and application of the functional popping bead, and belongs to the technical field of food processing. Soybean peptide and blueberry polyphenol are physically blended in an ultrapure water solution system according to a specific mass ratio, the mixture is stirred and subjected to standing treatment, the compound which is good in oxidation resistance and uniform in dispersion is obtained, and the average particle size range is 150-600 nm. And further mixing the compound with sodium alginate, dropwise adding the mixture into a calcium lactate solution for cross-linking and curing, and preparing the blasting bead embedded with the compound through an ionic gel method. The obtained blasting bead is spherical, stable in structure and good in texture property. The compound provided by the invention and the popping beads thereof can be applied to beverages, liquid milk, yoghourt and nutritional or functional foods, and have the functions of improving oxidative stress and the like. The process conditions are mild, the raw materials are natural, safe and edible, and the method has good industrial popularization value.

This application relates to the field of dairy processing technology, specifically disclosing a composite DHA milk protein peptide, its preparation method, and its application. The process involves homogenizing DHA algal oil with an emulsifier under high pressure to prepare a nano-sized DHA emulsion (particle size 100-300 nm), achieving efficient encapsulation and stabilization protection of DHA. The resulting DHA emulsion is then mixed with skim milk, and targeted enzymatic hydrolysis with trypsin and flavor protease at 45-55℃ and pH 6.5-7.0 for 2-4 hours hydrolyzes the milk protein into small molecule peptides. After enzyme inactivation and drying, the composite DHA milk protein peptide is obtained. This process significantly improves protein digestibility while protecting DHA stability; in vitro simulated digestion experiments show a digestibility and absorption rate of over 94.8%. Further application of this protein peptide in the preparation of liquid milk yields a DHA retention rate of over 92%, and even after 6 months of storage at room temperature, there is no obvious oxidized fishy odor. This effectively solves the technical problems of DHA's easy oxidation and poor stability in dairy products, demonstrating good nutritional synergistic value and promising industrial application prospects.

The invention provides a solid dairy product as well as a preparation method and application thereof. The preparation method of the solid milk product comprises the following steps: mixing a raw material system containing skimmed milk, protein powder and single cream at 45-55 DEG C for 45-60 minutes, and treating at 4-10 DEG C for 60-90 minutes to obtain a base material; adding a fermentation strain, chymosin and inorganic salt into the base material, and fermenting to obtain the cheese, wherein the mass ratio of the chymosin to the raw material system is 0.015%-0.02%, and the mass ratio of the inorganic salt to the raw material system is 0.1%-0.2%. The hardness of the solid milk product and the stability of the solid milk product in the liquid milk product can be improved.

The invention relates to the technical field of food, and particularly discloses a composition for promoting auditory sense system development and application. The composition is prepared from the following components in parts by mass: 0.1 part of IGF-1 and 1 to 1500 parts of structural triglyceride. A specific amount of IGF-1 is compounded with structural triglyceride, so that the movement speed and average movement distance of the zebrafish after auditory stimulation can be increased, the content of 5-hydroxytryptamine and acetylcholin esterase in the zebrafish is increased, the expression of GABA receptor genes is promoted, and the yield of the zebrafish is increased. By adding important neurotransmitters in an auditory sense system, auditory sense neuron survival, differentiation and synaptic formation are supported, so that the excitability of an auditory sense nerve pathway is adjusted, and the development of the auditory sense system is promoted. The composition can be used for preparing food such as infant formula milk powder, child formula milk powder, liquid milk, infant complementary food, supplements or dietary supplements.

The invention relates to a foaming agent composition for dairy products as well as a preparation method and application of the foaming agent composition. The foaming agent composition disclosed by the invention is prepared from the following components in percentage by mass: 1 to 40 percent of protein glutaminase (PG), 30 to 80 percent of curdlan and / or beta-glucan, 1 to 20 percent of maltodextrin, cellulose derivatives and / or sodium polyacrylate and 0.3 to 10 percent of chloride. The invention further relates to a preparation method of the foaming agent composition, a dairy product containing the foaming agent composition, a preparation method of the dairy product and application of the foaming agent composition to improvement of the foamability and milk foam stability of the dairy product.

The utility model relates to the technical field of sampling devices, in particular to a liquid milk sampling device which comprises a supporting table and a storage barrel, a first reciprocating lead screw is rotatably connected to the supporting table, a sliding block is in threaded connection to the first reciprocating lead screw, a bending rod is rotatably connected to the sliding block, a hydraulic cylinder is fixedly connected to the lower end of the bending rod, and the hydraulic cylinder is fixedly connected to the lower end of the bending rod. A hydraulic cylinder is arranged on the supporting table, a fixed block is fixedly connected to the driving end of the hydraulic cylinder, a suction cylinder is fixedly connected to the bottom of the fixed block, a suction assembly is arranged in the suction cylinder, a plurality of stirring rods are fixedly connected to one side of the suction cylinder, a rotating box is rotationally connected to the supporting table, and a plurality of test tubes arranged in an annular array are clamped in the rotating box. According to the utility model, the test tube for containing a sample can be quickly sealed, impurities are prevented from falling into the test tube, and the precision of the sample obtained by sampling can be effectively improved, so that the accuracy of subsequent inspection is improved.

The utility model relates to the technical field of dairy products, and discloses liquid milk fermentation cooling equipment which comprises a fermentation tank, a wall cavity is arranged in the fermentation tank, an outer cooling mechanism is arranged in the wall cavity, an inner cooling mechanism is arranged in an inner cavity of the fermentation tank, and a detachable tank cover is arranged above the fermentation tank. Stirring mechanisms for stirring dairy products are mounted on the tank cover, and the stirring mechanisms and the inner cooling mechanisms are alternately arranged; through cooperation of the outer cooling mechanism, the stirring mechanism and the inner cooling mechanism, cooling water can be conveniently introduced through the outer cooling mechanism, and the cooling water is sequentially introduced into a first coil pipe and a ring pipe under the action of a flow dividing pipe and is discharged through a second coil pipe, so that dairy products in the fermentation tank can be conveniently cooled from inside to outside; and meanwhile, the cooled dairy products and the uncooled dairy products are uniformly mixed under the action of the stirring mechanism, and the cooling area is increased by matching with the external cooling mechanism, so that the cooling efficiency of the dairy products is improved.

The invention relates to the technical field of nutritional food, and particularly discloses a nutritional composition for improving fine exercise and application. The nutritional composition is prepared from the following components in parts by mass: 0.1 part of TGF (Transforming Growth Factor)-beta and 10 to 200 parts of structural triglyceride. By compounding a specific amount of TGF-beta and structural triglyceride, the average speed, average angular speed and total movement distance of zebra fish movement and the expression quantity of a BNDF gene and a TrkB receptor are improved, the synaptic plasticity, the connection efficiency of motor neurons and the signal transmission capacity are improved, and the fine movement capacity is improved by enhancing a neural circuit. The nutritional composition can be used for preparing food such as infant formula milk powder, child formula milk powder, liquid milk, infant complementary food, nutritional supplements or dietary supplements.

This disclosure provides an intelligent feeding system for the rehabilitation of weak piglets. The system includes: a main shell containing a feeding chamber and a control chamber; a biomimetic feeding system located within the feeding chamber, comprising an automatic stirring system and a milking machine; the automatic stirring system for stirring liquid milk, with its outlet connected to the milking machine for feeding piglets; an environmental control system for regulating the ambient temperature, humidity, gas concentration, and wind speed within the feeding chamber; a pen weighing system located within the feeding chamber for weighing piglets; a wastewater discharge system for discharging wastewater from the main shell; and a controller within the control chamber for outputting control signals to the biomimetic feeding system, environmental control system, pen weighing system, and wastewater discharge system. This disclosure enables scientific feeding and improves the survival rate of weak piglets.

This invention discloses a boba formula based on dried biomass of Chlorella sp. in powder form. The boba formula according to this invention consists of dried biomass of Chlorella sp., starch or tapioca starch, water, sugar, liquid milk, and a flavorless gelling agent. The dried biomass of Chlorella sp. functions to provide a natural green color and add nutritional components to the product, while the starch or tapioca starch and the flavorless gelling agent function to form the structure, elasticity, compactness, and stability of the boba texture. The manufacturing process is carried out through the stages of mixing dry ingredients, adding liquid ingredients, forming a homogeneous dough, molding the dough into balls, cooking until starch gelatinization occurs and the gel structure forms, cooling, and packaging the product. The resulting boba product has a round and stable shape, a distinctive green color derived from the Chlorella sp. biomass, and a chewy, compact texture, and is suitable as a food product.

The system for foaming milk comprises a container (2) for milk; an air inlet (3); a pump (4), wherein liquid milk is mixed with the air in order to produce foamed milk; and an outlet (6), wherein foamed milk is supplied, wherein the container is a container for powdered milk, and wherein the system for foaming milk further comprises a tank (8) for water and a premixing chamber (9). In the method for foaming milk, the milk is provided as powdered milk and is premixed with water in order to provide liquid milk which is mixed with the air in order to produce foamed milk. It enables a system and method for foaming milk to be provided which achieves the foaming of the milk with a “gel” effect from dehydrated powdered milk, the durability of which is much greater than liquid milk.

The utility model discloses a liquid milk filling and quality guaranteeing device, which relates to the field of filling equipment and comprises a support component and a bearing bottle, a support column is fixedly mounted at the top of the support component, a translation driving part is fixedly mounted at the top of the support column, and a bearing support is fixedly mounted at the output end of the translation driving part through a coupler. A plurality of injection assemblies are movably mounted at the bottom of the bearing bracket; according to the liquid milk filling and quality guaranteeing device, an injection assembly at the bottom of a bearing support is driven by a translation driving part to move downwards till the bottom of an injection cylinder abuts against the top of a bearing bottle, the injection cylinder overcomes the elastic force of an elastic element to move upwards, and a low-pressure injection pipe on the side face of the injection cylinder is firstly connected with a through hole below an injection needle; when the syringe continues to move upwards to the limit position, the high-pressure injection pipe is connected with a through hole in the top of the side face of the injection needle, the injection assembly moves upwards, the syringe is pushed by the elastic element to move downwards till the high-pressure injection pipe is connected and isolated from the injection needle, and the low-pressure injection pipe is communicated with the injection needle.

The invention relates to the technical field of dairy products, in particular to milk for assisting in reducing blood sugar and a preparation method thereof. According to the milk preparation method provided by the invention, the problems of shelf life stability, functional active substance stability and sense organ of the liquid milk with the function of assisting in reducing blood sugar and added with the mulberry leaf extract are effectively solved, and under the condition that food additives such as a thickening agent, an emulsifying agent, an acidity regulator and food essence are not added, the milk can be prepared into milk with the function of assisting in reducing blood sugar. The product is stable in system within the shelf life of 6 months at normal temperature, free of fat floating and precipitation and good in color, luster, taste and smell, and the stability and the retention rate of the blood sugar reducing active ingredients are relatively high; the milk product provided by the invention is a low-GI food, can effectively relieve postprandial blood sugar rise and fluctuation, can effectively stabilize postprandial blood sugar when being used along with food, and achieves the effect of assisting in reducing blood sugar.

A liquid non-dairy creamer composition contains high oleic oils; micellar casein; emulsifiers including a mixture of mono- and di-glycerides and diacetyl tartaric acid esters of mono- and di-glycerides; and including comprising a mixture of carrageenan, microcrystalline cellulose and carboxymethyl cellulose. A process of preparing theliquid creamer composition includes dissolving the ingredients in hot water under agitation to form a composition; sterilizing the composition using ultra-high temperature (UHT) treatment; homogenizing the composition at total pressure of 135 to 300 bars and a temperature of 65 to 80 °C, before the UHT treatment, after the UHT treatment, or both before and after the UHT treatment; sterilizing the composition at UHT conditions at 136-150 °C for 3-30 seconds to form a beverage base product; cooling the beverage base product to 25°C or below to form the liquid creamer composition; and aseptically filling the liquid creamer composition in an aseptic container.

The invention provides self-fermented yoghurt as well as a preparation method and a package thereof, and relates to the technical field of yoghurt. The preparation raw materials of the self-fermented yoghurt comprise zymophyte powder and an auxiliary agent which are packaged in a bottle cap of a packaging bottle, and liquid milk filled in a bottle body of the packaging bottle, the bottle cap is communicated with the bottle body by screwing the bottle cap, so that the zymophyte powder and the auxiliary agent packaged in the bottle cap are contacted with the liquid milk packaged in the bottle body, and the liquid milk is fermented. According to the method, a specially-made packaging bottle is adopted, before the packaging bottle is unsealed, zymophyte powder and auxiliaries in a bottle cap and liquid milk in the bottle body are in a dry-wet separation state, and good sealing performance and barrier performance are achieved through a first sealing film. When yoghurt needs to be made, the bottle cap is communicated with the bottle body by opening the first sealing film, so that materials can be mixed and fermented for preset time to form the yoghurt. The preparation method is simple, is not limited by factors such as time, space and place, and is very convenient for self-preparation of the yoghourt, and the obtained yoghourt is relatively good in taste.