2571 results about "Fresh milk" patented technology

The invention discloses an infant milk power added with synbiotics, comprising the following components: fresh milk 40-68 gram; demineralized whey powder 15-34 gram; granulated sugar3-6 graml; vegetable oil 4-8 gram; compound prebiotics 0.4-20 gram; compound probiotic 1.0*10<5>-1.0*10<11> cfu. The inventive infant milk power can be ysed for building advantages of beneficial bacterium when a newborn infant starts colony valuation. Through adding probiotic, the number of probiotic is advanced to increase in a short time, through adding prebiotics having selectively increasing effect on probiotic, the added probiotic is performed with fast field setting, thereby maintaining advantages of probiotic in intestinal flora. The invention also markedly relieves diarrhoetic symptoms, and has definite treatment effect on diarrhea caused by rotavirus.

The invention relates to an acidophilus milk which comprises the following raw materials in parts by weight relative to total 1000 parts: 50-200 parts of nut, 0-200 parts of pulp, 0-200 parts of grain, 0-15 parts of albumen powder, 70-85 parts of white granulated sugar, 0.5-13.5 parts of stabilizing agent, 0-5 parts of edible essence and the balance of fresh milk. 0.02-0.08 activity unit/kilogram lactobacillus is used for fermenting. The nut is selected from filbert, a pine nut, almond, a Chinese chestnut, a pistachio nut, a sunflower seed, a walnut, anacardium occidentale, a lotus seed, peanut and/or armeniaca. The pulp is selected from coconut, strawberry, a yellow peach, blueberry, mulberry, tangerine, raisin, a grape, cherry, a mango, rubus corchorifolius and/or aloe vera gel. The grain is selected from barley, oat, wheat, rye, buckwheat, rice, wheat seed, broomcorn and maize. A preparation method of the acidophilus milk comprises the steps of inspecting raw milk, mixing, metering volume, homogenizing, sterilizing, cooling, vaccinally fermenting, adding, inspecting and refrigerating. The invention is convenient for the transport and storage of products and ensures the uniformity and completion of added substances.

An ultra-high temperature pasteurized liquid (UHT) milk concentrate provides a reconstituted milk beverage that tastes like fresh milk. A direct steam injection process is used to form the UHT milk concentrate having at least about 30% by weight, preferably 35% to 45% by weight, nonfat milk solids having a shelf stability of at least 30 days. The UHT milk concentrate is homogenized and aseptically packaged for subsequent mixing in conventional beverage dispensers with water at volume ratios of about 3:1 to 4:1 of water to concentrate to make a beverage that tastes like fresh milk.

The invention relates to a fruit paste-containing yoghurt, which is prepared from 0.5-2.0 kg of xylitol, 5-20 kg of fruit grain or jam, 0.1-10 kg of thickener, 0.01-0.05 kg of aspartyl-phenylalanine methyl ester (containing phenylalanine), 0.01-0.05 kg of Acesulfame K (Acesulfame Potassium), 0.01-0.03 kg of edible spice, and fresh milk and leaven in balancing amount per 100 weight parts of the yoghurt. The invention also provides a method for preparing the fruit paste-containing yoghurt. The fruit paste-containing yoghurt has low sucrose content, and abundant nutrition and good taste by adopting various fruits. BY adopting the preparation method, the fruit paste-containing yoghurt with different flavors can be prepared, and are suitable for long-term consumption of consumers.

The invention relates to a stirring type cereal sour milk and a method of preparing the same. The cereal sour milk is made through lactobacillus and probiotics ferment by using raw materials with the following weight components: raw fresh milk of 700-875 parts, cereal powder 1-30 parts; additive agent for dairy food of 5-44 parts; lactobacillus strain/functionality probiotics strain of 0.2-0.8 parts; corrective of 48-82 parts; stabilizing thickening agent of 3-10 parts; homogeneous pourable dense quasi-fluid which is the external appearance showing the color of added cereal powder with suspended corresponding cereal powder; the tissue is fine, smooth and uniform and a few whey is allowed to be precipitated; organoleptic attribute, nutritive index, health indicator and content of lactobacillus series of the cereal sour milk are all better than that in the GB2746 cultured milk quality index. The present invention is characterized in that the cereal powder that is formed by pulverizing and swelling processes reserves the nutrient of cereal to the utmost extent and improves the hot water leaching rate and absorption rate of its nutrient components; the technique is more compact and the operation is easy; the production efficiency is high and the consumption human populations of the products are widened; the cereal sour milk is easy to digested and absorbed, and the taste is better.

The milk powder is prepared with the materials including: fresh milk or milk powder, defatted milk powder or defatted milk, lactase, desalted whey powder, whey protein powder and/or soybean protein powder, vegetable oil, phospholipid, oligose, honey, calcium lactase, CPP, wolfberry fruit, vitamins and minerals. The product may avoid lactose intolerance, has the effects of resisting fatigue, resisting senility, raising memory and improving gastrointestinal tract function, and has the advantages of no cane sugar, high calcium content and low lactose content.

The invention provides freeze-dried fruit yoghurt which comprises freeze-dried fruit and a yoghurt base; the freeze-dried fruit and the yoghurt base are respectively stored; and before eating, the freeze-dried fruit and the yoghurt base are mixed to obtain the freeze-dried fruit yoghurt. A method for preparing the freeze-dried fruit yoghurt comprises the steps that: (1) the freeze-dried fruit is prepared and is packaged by a damp-proof material; (2) fresh milk and white granulated sugar are batched, mixed, pre-heated, stirred, sterilized, cooled and are added with lactobacillus starter to be cultured for about 5 hours at 40 DEG C to 42 DEG C; when the pH value of the fermented milk reaches 4.55, the fermentation is suspended, the mixture is demulsified and cooled into fermented milk, and the yoghurt base is prepared; and (3) the freeze-dried fruit and the yoghurt base are respectively stored. During eating, the freeze-dried fruit in the freeze-dried fruit yoghurt only needs to be put into the yoghurt; because the fruit is dried in the frozen state, the freeze-dried fruit can absorb water in the yoghurt, and can recover the original shape nearly immediately, and original nutrition in the fruit is not lost.

The invention relates to a method for producing natural cream-vanilla condiment, which comprises that using lactic acid bacteria to ferment the fresh milk or milk powder, adding cream into the fermented product, using biological enzyme as protein enzyme and/or lipase to process enzymolysis, heating, concentrating, and emulsifying. The invention can improve 100-500 times of the contents of butanedione, dimethylsulfide or the like. And the inventive condiment can be directly added into food.

The nutritious powder with low blood sugar creating index is prepared with fresh milk, no-sugar whole fat soybean powder, concentrated soybean protein, puffed lotus seed powder, isomaltose, fructose, selenium-rich yeast, resistant starch and soluble diet fiber, and through preparing materials, adding lactase to hydrolyze lactose, mixing materials, sterilizing, concentrating, spray drying, cooling and sieving. The nutritious powder has rich nutrients and low blood sugar creating index, contains diet fiber and organic selenium, and may be utilized easily by probiotics in human body to improve intestinal tract micro environment.

The invention provides an infant milk powder with adjusted structure of aliphatic acid, which comprises the following raw materials (by weight portion in tons): dry matter of fresh milk 276, desalinized whey powder 450, structured fatty oil 105, lactose 50, fructooligosaccharide 20, alpha-lactalbumin 10, docosahexaenoic acid 5, arachidonic acid 6, nucleic acid 0. 42, taurine 0. 45, choline 0. 42, L-carnitine 0. 06, beta-carotene 0. 012, composite vitamin 2. 5, composite microelement 3. 5 and balancing refined vegetable oil.

The invention discloses a preparation method for a low-lactose fermented dairy product. The preparation method has two modes; in one of the modes, lactase is added into milk and ferment is inoculated at the same time, so that the low-lactose fermented dairy product is prepared; in the other mode, lactase is first added into fresh milk, so that lactose is hydrolyzed into glucose and galactose, and ferment is then inoculated, so that the fermented dairy product is prepared. The low-lactose fermented dairy product prepared by the preparation method not only has the characteristics of low lactose content and high viable count, but also has the specific flavor and taste of fermented milk, the change of acidity is little in the process of later storage, and the taste is good. The preparation method is applicable to the preparation of low-lactose fermented dairy products.

The invention provides a vegetable and fruit yoghourt which comprises the following components in parts by mass: 2-3 parts of water lemon juice, 1-2 parts of tomato juice, 0.2-0.3 part of lettuce juice, 100-105 parts of fresh milk, 1-1.5 parts of white sugar, 3-4 parts of lactic acid bacteria and 0.2-0.4 part of a stabilizer. Various vegetables and fruits are added into the yoghourt, so that people drinking yoghourt can be supplied with more complete nutrition and the vegetable and fruit yoghourt is strong in flavor and satisfies the demands of people on different flavor yoghourts.

The invention relates to a handwork-dough-modeling and plasticine dual-purpose material. The handwork-dough-modeling and plasticine dual-purpose material comprises, by weight, 8 parts of wheat flour, 5 parts of glutinous rice flour, 1 part of malt sugar, 0.5 part of refined salt, 0.5 part of condensed milk, 2 parts of fresh milk, 0.8 part of honey, 2 parts of diatom soil, 2 parts of modified starch, 1 part of waxiness corn starch, 1.5 parts of kaolin, 0.5 part of bone glue, 1 part of calcium carbonate, 0.8 part of glycerin, 0.2 part of sodium diacetate, 0.5 part of potassium hydrogen tartrate, 0.5 part of food colorant, 1.5 parts of aloe gel, 0.1 part of olive oil, 0.2 part of sun screen and 5 parts of water. When children make handwork artware, the handwork-dough-modeling and plasticine dual-purpose material can be used as a dough modeling material so that dough modeling handwork artware can be made, and can also be used as a plasticine material for playing, multiple kinds of modeling can be made in a pinched mode, and the handwork-dough-modeling and plasticine dual-purpose material has the advantages of being green, nontoxic, harmless, free of cracking, antibacterial, long in retention time, good in modeling and proper in rigidity.

The invention discloses pumpkin flower eyesight-improving soymilk tea powder. The pumpkin flower eyesight-improving soymilk tea powder is prepared from the following raw materials in parts by weight: 10-20 parts of pumpkin flower petal powder, 50-60 parts of fresh milk, 25-35 parts of purple sweet potato soybean milk, 3-4 parts of purple sweet potato puffed bean dreg powder, 10-20 parts of traditional Chinese medicine extracting solution, 1-2 parts of fish liver oil, 4-6 parts of snow pear and 4-6 parts of coarse rice powder. The pumpkin flower eyesight-improving soymilk tea powder is mellow in taste, unique in formula and simple in preparation process, and the produced milk tea powder has strong milk bean flavour after being brewed with water or honey water and also has certain effects of removing heat from the liver and improving eyesight.

The invention discloses a milk replacer for stimulating calf rumen development and a feeding method thereof. The milk replacer consists of calfmeal and a calf starter. The calfmeal in the invention contains soluble dietary fiber able to maintain calf intestinal health, body immunity improving and palatability adjusting substances. Especially starch and particles in the starter have certain hardness which can promote the rumen nipple development of calves, and enough digestible fiber in the starter can support the normal proceeding of rumen fermentation, so that calves can be guaranteed to get nutrients necessary for growth and development from solid forage early, and the calf constitution can be improved, the disease resistance is enhanced, and the daily weight gain as well as the feed intake for solid forage are raised. With obvious feeding effect, the milk replacer of the invention has convenient raw material resource, rational price, and can reduce the feeding cost of calves and obtain great economic benefit. 350kg of fresh milk is needed for breeding a calf, while with the milk replacer, 300kg of fresh milk can be saved by each calf. Calves fed with the milk replacer provided in the invention can be weaned in 40 days, therefore, the feeding cost can be directly saved by 174.95 yuan by each calf.

The invention discloses boxthorn leaf and strawberry soymilk tea powder which is prepared from the following raw materials in parts by weight of 10-20 parts of boxthorn leaf tea powder, 50-60 parts of fresh milk, 25-35 parts of rice soybean milk, 3-4 parts of rice puffed soybean dreg powder, 10-20 parts of an extraction solution of Chinese traditional medicine, 5-8 parts of strawberry and 2-4 parts of corn meal. The boxthorn leaf and strawberry soymilk tea powder is savoury and mellow in taste, special in formula and simple in process, has a thick milk flavor after being brewed with water or honey water, and also has certain functions of stimulating appetite and treating monophagia.

The invention relates to dairy product manufacture, in particular to puffed yoghourt and a producing method. The invention comprises yoghourt and gas, definitely consisting of cow milk, gas, thickening agent, emulsifying agent, white granulated sugar, whey albumin, watery butter and lactobacillus. The producing method is to add the gas into the yoghourt through an online mixer before the yoghourt is packed. The used materials of the invention product are complete natural fresh milk without pollution. The invention adds the gas in the yoghourt so as to realize abundant nutrition function and special mouth feel when the consumer drinks the yoghourt. Through adding the gas in the yoghourt, a majority of the gas exists in the yoghourt by a micro vesicle method, which can lead to the product having clean mouth feel and unique texture (fine honeycomb shape); in particular to the yoghourt with high fat content, the produce is clean without greasy feel after adding the gas.

A provided yoghourt fermenting apparatus comprises a housing, a fermentation chamber enclosed by the housing, and a heating device; the fermentation chamber is inside provided with a temperature sensor and a yoghourt cup for holding a substance; the bottom of the yoghourt cup is provided with a mass sensor measuring the mass of the substance in the yoghourt cup; and the fermenting apparatus also comprises a controller for adjusting the heating device and enabling the device to reach a preset fermentation temperature at preset time and keep the fermentation temperature. The yoghourt fermenting method employing the yoghourt fermenting apparatus comprises utilizing the temperature sensor and the mass sensor to measure the temperature and the mass of fresh milk, and controlling the heating device via a temperature signal and a mass signal through the controller, so as to enable fresh milk with any mass and temperature to be able to reach a preset fermentation temperature at preset time. By using the method, the heating process before fermentation is controllable, the temperature of fresh milk is capable of rapidly rising to the fermentation temperature, growth of harmful bacteria during heating is limited, and therefore the yoghourt quality can be improved.

The invention discloses avocado walnut fermented soybean milk. The fermented soybean milk is prepared by the following raw materials: by weight, 2 to 4 parts of soybeans, 1 to 2 parts of red beans, 1 to 2 parts of walnut kernels, 0.3 to 0.5 part of shelled melon seeds, 1 to 2 parts of pistachio kernels, 1 to 2 parts of corns, 70 to 80 parts of fresh milk, 2 to 4 parts of composite freeze-dried powder of fruits and vegetables, 4 to 8 parts of composite Chinese medicinal solutions, 6 to 8 parts of cane sugar, and an appropriate amount of yoghourt zymocyte. The fermented soybean milk of the invention has characteristics of a fragrant and sweet mouthfeel, unique flavor, and a blood-fat-reducing effect because of proper compatibility of composite Chinese medicinal solutions. The fruit of the avocado is high in nutritional value, and the pulp of the avocado is soft and like cheese, yellow in color, and distinctive in taste; and the fruit of avocado also contains various vitamins, abundant fat and protein, and high contents of sodium, potassium, magnesium, and calcium and the like.

The invention relates to fruit and vegetable nutritional ice cream and a preparation method thereof and belongs to the field of food processing. According to the preparation method, fruits and vegetables are added in a form of fruit and vegetable ultra-micro powder; the produced fruit and vegetable nutritional ice cream has rich fruit and vegetable aroma and flavor; the taste is uniform and the color and the luster are bright; the mouth feel is fine and smooth and no ice crystal exists; the fruit and vegetable nutritional ice cream contains beneficial components including dietary cellulose, pectin and the like in pericarp so that the fruit and vegetable nutritional ice cream is easily digested and absorbed by an organism and the nutritional values of the fruits and the vegetables are improved; resources of the fruits and the vegetables are utilized sufficiently and the utilization rate of the raw materials is improved. A formula become simple and main raw materials only contain fresh milk, cream, the fruit and vegetable ultra-micro powder and sugar; meanwhile, the use amounts of an emulsifying agent and the sugar are reduced. The problems that the taste is not good and the fruits with low juice content and the vegetables with the low juice content (such as pumpkins) are difficult to add into the ice cream or the taste is poor after the fruits with low juice content and the vegetables with the low juice content are added are solved.