584 results about "Liquid milk" patented technology

The invention relates to the field of liquid milk processing, in particular to brown yogurt with special flavor and a preparation method thereof. The preparation method comprises the following steps of: 1) adding reducing sugar into raw material milk, so that the concentration of the raw material milk is between 20 and 40 g/L and performing a Maillard reaction at the temperature of between 100 and 120 DEG C for 10 to 20 minutes to obtain a brown milk material; 2) adding a stabilizing agent and white sugar into the brown milk material and performing sterilization after homogenizing; 3) adding a fermentation agent to perform fermentation; and 4) cooling and encapsulating. In the preparation method, the reaction time is reduced from 1 to 3 hours to 10 to 20 minutes by changing adding amount of the reducing sugar and good special flavor and color of Maillard are still remained, so that the fermentation is performed smoothly, the nutrients of the milk are protected against being damaged, and energy is greatly saved.

A high throughput, short batch cycle commercial ice making machine produces salt containing, milk containing or beverage containing commercial ice, which resists melting in convenient sizes for mobile food carts, market produce, or fish displays. The machine introduces super-cooled liquid, that is in a liquid state while exposed to a temperature below freezing, into a batch of pre-formed hollow molds of one or more horizontally oriented ice forming freezing trays oriented horizontally. Using vapor compression refrigeration, the machine produces a plurality of supercooled ice segments in pockets within the freezing tray. The supercooled ice segments are rapidly subjected to a short, temporary contact with a high heat source from a sleeve integral with the freezing tray compartments, along a peripheral bottom surface of the ice segment accommodating freezing tray molds. This temporarily melts a bottom surface of each ice segment, lubricating it and loosening it. Then the machine rotates the freezing tray containing the batch of ice segments about its horizontally oriented axis to a vertically oriented dump position, thereby dumping the temporarily heated ice segments into the freezing tray. The ice cubes thus formed may be fresh water, salt water or beverage containing ice cubes.

The invention discloses a general rapid detection method for micromolecular poisonous and harmful substances in liquid milk. The method is characterized in that the method concretely comprises the following steps: 1, carrying out simple and general extraction and purification on a liquid milk sample to obtain a loading liquid; 2, preparing a mixed standard solution and a matrix addition standard curve; 3, determining the micromolecular poisonous and harmful substances in the liquid milk through UPLC-MS/MS; and 4, carrying out concentration calculation. The method of the invention has the following advantages: the method starts from general characteristics of micromolecular compounds and fully takes the dissolvability, the thermal stability, the acidic and basic stability, the polar strength, the coexistent stability and the like of all the substances into consideration, a general rapid preprocessing technology and a UPLC-MS/MS electro-spray apparatus determination technology are developed, and the substantial efficiency improvement and the detection cost reduction effect are brought to the production process control and food detection work on condition that detection limit requirements are satisfied.

The invention belongs to the field of food inspection, relates to an assay determination method for endocrine disruptors in food, and particularly relates to a method for analyzing and determining a plurality of endocrine disruptors in milk powder and liquid milk. The method comprises the steps of dissolving a sample with water, adding an organic solvent mixable with water, extracting a to-be-detected material by ultrasonic, adding a sodium salt to make the organic solvent separated from a water phase to realize liquid-liquid extraction, taking an organic solvent containing quantitative to-be-detected material, purifying by extraction with a solid phase filled with C 18 materials, deriving by dansyl chloride, and analyzing and detecting four types of 26 endocrine disruptors in the food by using ultra-high performance liquid chromatography-quadrupole-time of flight-mass spectrometry at the same time. The method can overcome the disadvantages that a conventional technology cannot realize simultaneous analysis of the plurality of the endocrine disruptors in the food by once chromatographic sample injection, can increase sensitivity of the quadrupole-time of the flight-mass spectrometry, and realize accurate analysis of the endocrine disruptors in the food by using the quadrupole-time of the flight-mass spectrometry.

The invention relates to the field of liquid milk, in particular relating to a fermented milk beverage containing peanut, lotus root and pawpaw and a production method thereof. On the basis of 100 parts of fermented milk beverage by weight, the fermented milk beverage containing peanut, lotus root and pawpaw comprises: 30-80 parts of liquid milk by weight, 0.004-0.007 part of leaven by weight, 3.5-8.0 parts of sweet substance by weight, 0.2-0.7 part of acidity regulator by weight, 0.1-1.5 parts of stabilizing agent by weight, 1-30 parts of peanut paste by weight, 1-10 parts of lotus root powder by weight, 1-5 parts of pawpaw primary paste by weight and the balance water, wherein the stabilizing agent is composed of thickening agent and/ or emulsifier, and the thickening agent contains 0.1-0.25 part of high acyl pectin and propylene glycol alginate. The product of the invention has refreshing and smooth taste when being drunk and contains special fragrance of peanut, lotus root and pawpaw products. Tests prove that the product has no layering phenomenon or severe fat flotation in the storage and placement process within the 6-month quality guarantee period. Thus, the product of theinvention has favorable stability.

The invention relates to the field of liquid milk and specifically relates to child liquid milk with nutrition balance and long shelf life and a preparation method thereof. The child liquid milk comprises the following raw materials by weight percent: 0.1%-0.5% of grain powder, 0.1%-0.5% of fruit juice, 0.1%-0.5% of vegetable puree, 0.1%-0.5% of nut oil, 1.5%-3% of dietary fiber, 0.05%-0.15% of phosphate, 0.05%-1% of stabilizers and the balance of concentrated milk, wherein the stabilizers comprise 0.02%-0.6% of thickener and 0.03%-0.4% of emulsifier. The technology of the child liquid milk with the nutrition balance and the long shelf life, disclosed by the invention, has the following advantages and beneficial effects: 1) the child liquid milk provided by the invention contains abundant high-quality animal proteins and vegetable proteins, the vegetable proteins are from a variety of grains and high in nutritional value; and 2) the child liquid milk provided by the invention can keep good stability within 6-month shelf life.

Described herein are a liquid milk beverage for toddlers comprising non-hydrolyzed, non-fermented and protein-rebalanced cow's milk, processes for making same and methods of uses. The non-hydrolyzed, non-fermented rebalanced cow's milk comprises a reduced weight/weight proportion of casein:whey proteins when compared to untreated cow's milk. The non-hydrolyzed, non-fermented rebalanced cow's milk may further comprises a reduced total protein concentration when compared to untreated cow's milk. The reduced proportion and/or reduced total concentration of proteins facilitate digestion of the liquid milk beverage by infant and toddlers. Also described are methods for providing nutrition to a toddler, methods for facilitating transition from breast feeding and/or artificial formula feeding of a child towards drinking of cow's homogenized milk, and methods for increasing digestion of cow's milk in an individual.

The invention provides a liquid milk tea and a preparation method thereof. 100 percent of the weight of the liquid milk tea is used as benchmark; the liquid milk tea comprises the following compositions in weight percentage: 10 to 50 percent of milk, 25 to 30 percent of tea soup, 0.1 to 1 percent of a stabilizer, 0.01 to 8 percent of a sweetening agent, 0.01 to 0.2 percent of buffer salt and 0.01 to 0.1 percent of an antioxidant, wherein 25 to 30 percent of the tea soup is a tea extracting solution which is obtained through leaching 0.5 to 1.5 percent of dried tea leaves in hot water. The liquid milk tea has the characteristics that the liquid milk tea contains the health-care compositions of the tea, remains the natural nutritious compositions of the milk, is a liquid beverage with smooth mouthfeel and fragrant and rich scent, minimizes the composition loss of a dairy product and a tea beverage and keeps the natural color of freshness, fragrance and richness.

The invention relates to the field of liquid milk, in particular to salty milky tea and a process for preparation thereof. The salty milky tea based on 1000 parts by weight comprises 800-936.4 parts by weight of milk, 7-10 parts by weight of tea extract or 0.8-4 parts by weight of instant tea powder, 1.26-3.3 parts by weight of stabilizer, 4-7 parts by weight of waterless cream or single cream or butter, 0.4-3 parts by weight of salt and 0-193.54 parts by weight of water, wherein the stabilizer comprises thickener and emulsifier. The salty milky tea prepared by the process contains healthcare components of tea but remains natural nutrition component in milk and is a liquid drink with smooth taste and heavy aroma. By utilizing the process, the loss of components of milk and tea is decreased to the utmost extent, and distinctive characteristics of full fresh and salty taste of the milky tea are remained.

A method for removing lactose from milk comprising the steps of precipitation, ultrafiltration, re-dissolving, mixing, and restoration, with or without a step of degreasing prior to precipitation. The lactose-removed diary product can be liquid milk, milk powder, or combined with other products to make sugar-free or low-sugar healthy food. The milk used in the method can be milk from any mammals or milk obtained by dissolving milk powder in drinking water.

The invention discloses a quantitative detection instrument for the content of melamine in liquid milk, which comprises a laser device, a light-dividing device, a focusing mirror, a reagent bottle holder for fixing a reagent bottle, an optical fiber coupler, and a spectrum detection device, wherein the reagent bottle holder is provided with a light transmission hole; the laser emitted by the laser device orderly passes through the light-dividing device, the focusing mirror and the light transmission hole and then is focused in a liquid milk sample in the reagent bottle ;, an optical signal which is reflected backward illuminates the light-dividing device through the light transmission hole and the focusing mirror; and the optical signal reflected by the light-dividing device passes through the optical fiber coupler through a conductive light path and then enters the spectrum detection device for detection. The quantitative detection instrument has the advantages of simple and compact structure, convenient use, and low cost, reduces the requirement on light path alignment of detection instruments, does not need performing light path adjustment, has short detection time, also reduces the cost for using consumptive materials at the late stage, and can quickly and accurately detect the content of the melamine in the liquid milk.

The invention provides a liquid dairy product containing honey and bee pollen. The dairy product comprises the following raw material compositions in every 100 weight portions: 30 to 90 portions of liquid milk, 3.5 to 20.0 portions of sweet substance, 0.1 to 5.0 portions of stabilizer, 1 to 20 portions of honey and 1 to 30 portions of bee pollen; the liquid dairy product can also contain seabuckthorn inspissated juice; the invention also provides a method for preparing the liquid dairy product, can prepare the dairy product with perfect combination of mouthfeel, nutrition and health care and is suitable for industrialized production.

The invention relates to a low-lactose liquid milk product containing fish oil and a production method thereof. The low-lactose liquid milk product containing fish oil is prepared from the following materials in parts by weight: 700.0-999.74 parts of cow milk, 0.1-12 parts of fish oil, 0-30 parts of oligosaccharide, 0-100 parts of dietary fiber, 0-3 parts of nutrients, 0.05-5 parts of lactase, 0-10 parts of an emulsifier, 0-5 parts of a thickener, 0-1 parts of an acidity regulator, 0.01-1 part of an antioxidant, 0-5 parts of edible essence, and the balance of pure water. According to the fish oil-containing low-lactose liquid milk product and the production method thereof, the stability problem of the fish oil in the liquid milk product is successfully solved by reasonably screening the proportion of various components, and the product taste and the content of the nutrients are stable within a shelf life. The high nutritional value of the product can satisfy the nutritional needs of the children, the youngsters, the office workers and the middle aged and elderly people, so the low-lactose liquid milk product containing fish oil has a strong market prospect of sale.

The invention relates to the field of liquid milk, in particular to a fermented milk beverage containing red date particles and a preparation method thereof. The milk beverage comprises the following components in percentage by weight: 24 to 80 percent of milk, 0.0025 to 0.005 percent of lactic acid bacteria baking agent, 0.25 to 1 percent of stabilizer, 1 to 20 percent of red date particles, 0.1 to 0.4 percent of acidity regulator and the balance of water, wherein the stabilizer consists of a thickener and/or an emulsifier, and the thickener contains 0.1 to 0.15 weight percent of high acyl gellan gum. The milk beverage containing the red date particles ensures that the red date particles can more completely, uniformly and stably suspend in milk for long time while the nutrition of yogurt, the flavor of the red date and the chewing sense of the red date particles are effectively combined, and enables consumers to truly feel the real existence of the red date particles in taste and vision of the product.

The invention relates to a method for detecting the microelement content of liquid milk or milk powder. The method comprises the steps as follows: firstly, a standard curve is made; secondly, a sample is detected; thirdly, the detected result of the sample is compared with the standard curve, and the content of the microelement in the sample is obtained; and a detection apparatus is an inductive coupling plasma emission spectrometer. Through the diffusion function of cesium chloride, the surface activity of the sample is changed by utilizing triton x-100, and the sample is added to beryllium standard liquid to be compared, and atomized through an instrument atomizing chamber and is quantified by adopting a multi-reaction monitoring mode. The instrument detection limit of the method is 0.024 to 0.21 Mu g/ml, in an element linear range, a correlation coefficient r is above 0.999, and the recovery rate is 86.8 percent to 103.8 percent. The method has the advantages that the content of microelements in the liquid milk and the milk powder can be rapidly and accurately measured by the method, the probability of the element loss and the element pollution in the sample preparation process is low, results are accurate and reliable, the repeatability is good, and the sensitivity is high.

The invention relates to the field of liquid milk, in particular to a pericarp-containing liquid dairy product and a preparation method thereof. The pericarp-containing liquid dairy product is characterized by comprising the following components based on the total mass of the liquid dairy product: 30 to 80 weight percent of milk, 0.1 to 0.9 weight percent of stabilizing agent, and 5 to 20 weight percent of pericarp pulp or pericarp powder. The pericarp-containing liquid dairy product provided by the invention contains the milk and the pericarp in a specific ratio, the nutrients of the milk and the pericarp are effectively combined, and meanwhile, the pericarp pulp or the pericarp powder in the product furthest reserves the original nutritional components of the pericarp, so that the nutrients of the product are more reasonable and balanced; and customers can feel the existence of the pericarp from mouthfeel during drinking, so the product brings real and joyful feeling.

The invention relates to household appliances, in particular to a milk foam kettle for heating, foaming and stirring liquid food. The milk foam kettle comprises a cup body and a base, wherein a stirrer and a positioning sleeve are arranged on the cup body; a heater, a heat-transfer plate and a fixed sleeve are arranged on the base; the positioning sleeve is sleeved in the fixed sleeve on the base; a driving device for driving the stirrer to rotate is arranged under the heater; and a driving motor is connected with the driving device. According to a magnetic force principle, an upper cup body for containing liquid milk is fully separated from a working circuit for driving a stirring device, a heating device and the driving device; during a use process, the liquid milk is free from seeping into the base to influence the circuit and a lubricant of the driving motor cannot flow into the cup body to contaminate the liquid milk as well, so that the milk foam kettle is hygienic and safe; pole directions of a driving magnet and a driven magnet are both horizontally arranged, so that the space is saved; the stirrer is driven by a magnetic force, thereby being hygienic and safe; and the stirrer is only located in the cup body, so that the stirrer can be more conveniently disassembled and cleaned.

The invention provides a preparation method for fermented milk. The preparation method comprises steps: first, liquid milk, sweetening agents and stabilizing agents are mixed, heated, homogenized, and then sterilized; second, fermenting strains are inoculated to the mixture after sterilization obtained from the first step, and the mixture is fermented into curdled milk; third, the fermentation of the curdled milk is stopped and ripening is carried out; fourth, ultrahigh pressure sterilization is carried out under the pressure of 400-800 MPa. The ultrahigh pressure production method for fermented milk with long quality guarantee period furthest avoids negative influences of second heat sterilization of fermented milk, and reduces energy consumption of industrial production. The beneficial nutritional ingredients in the fermented milk can be completely reserved through the ultrahigh pressure sterilization technology, the texture is improved, the quality guarantee period of the fermented milk is prolonged to 6 months, and the fermented milk is not easy to corrupt.

The invention relates to a method for producing a liquid milk product containing fruit-vegetable granules, wherein the compositions of raw materials of the liquid milk product comprises milk, fruit-vegetable granule material liquid, a stabilizer and water. The production method comprises the following: 1) a step of preparing a base material, which is to mix the milk, the stabilizer and the water well, homogenize the mixture and obtain the base material; 2) a step of adding the fruit-vegetable granules, which is to convey the fruit-vegetable granule material liquid to a production pipeline, mix the fruit-vegetable granule material liquid with the base material on line, obtain mixed material liquid and convey the mixed material liquid to a sterilization machine for sterilization; and 3) a step of canning the material liquid, which is to can the sterilized mixed material liquid and obtain the liquid milk product. The production method does not need to temporarily store or delay storing the material liquid and does not need agitation, thereby reducing the destruction of the fruit-vegetable granules which is caused by mechanical agitation, protecting the shape and size of the fruit-vegetable granules from destruction and reducing the broken rate of the fruit-vegetable granules. In addition, as the liquid milk product is uniform in the content of the fruit-vegetable granules in every unit package and good in taste, the method improves product quality.

The invention provides an acidic dairy dessert and each 100 parts by weight of raw materials used for preparing the acidic dairy dessert comprise 35.0 portions to 80.0 portions of liquid milk, 4.0 portions to 20.0 portions of sweet substances, 0.1 portion to 5.0 portions of stabilizing agent, 0.2 portion to 0.7 portion of acidity regulator and 1.0 portion to 3.0 portions of coarse grains. The coarse gain comprises corn and beans; and the acidic dairy dessert provided by the invention has a shelf life of more than six months at normal temperature and the product of the acidic dairy dessert keeps uniform and stable and is applicable to industrialized production.

The invention discloses a ketogenic diet formula milk and a preparation method thereof and aims to solve the technical problem that convenience is provided for a patient to have food therapy through ketogenic diet. The ketogenic diet formula milk contains the following components per 100 g: 1.5-12.5 g of fat, 0-5 g of protein, 0-0.5 g of carbohydrate, 0-0.6 g of flavoring, 0-1.2 g of nourishing essence and the balance of liquid milk. The preparation method comprises the step of uniformly mixing fat, protein, carbohydrate, flavoring, nourishing essence and the liquid milk according to the prior art. Compared with the prior art, the ketogeic diet formula milk takes human milk and animal milk of which metabolizable sugar is removed as the main raw material, adopts a nutrient formula close to physiological needs, has a good mouthfeel, is easily accepted by the patient, is convenient to take, is suitable for treating epilepsy, diabetes, all kinds of tumors, behavior disorder, autism, brain and spinal cord injuries, and adiposity, and is also suitable for normal people to lose weight and change the structure of the main nutrients of the body, as well as for animal experiments.

The invention relates to the field of liquid milk, in particular to milk beverage containing highland barley and a preparation method thereof. According to the milk beverage containing highland barley provided by the invention, 100 parts of raw materials of the milk beverage by weight comprise 0.1-0.5 part of stabilizer, 0.01-0.11 part of salt and 1-10 parts of highland barley pulp, highland barley powder or highland barley juice prepared from the peeled dry particles of highland barley. The milk beverage provided by the invention has good stability within 6-month shelf life; as highland barley is added to milk, the product structure and formula composition of the original prepared milk beverage are broken through, and the product variety is increased; and due to the perfect combination of highland barley and milk, the product has the freshness and smoothness of milk as well as the faint scent of highland barley, thereby enriching the mouthfeel of the product.

Apparatus for preparing and dispensing hot or cold milk, in the frothed or non-frothed state, in a coffee machine for preparing various types of beverages based on coffee with milk, said coffee machine comprising a coffee apparatus for producing coffee with an associated coffee dispensing device, a first water heater for producing steam, a second water heater for producing hot water for preparation of the coffee in said coffee apparatus, said first and second heaters being connected to a water source for replenishing them with water, a frothing device provided with an internal chamber for frothing the milk when required and at least one nozzle for dispensing the milk externally, said apparatus comprising a milk line for the milk, connecting a source of liquid milk to the frothing device, a steam line for the steam, connecting the first water heater to the frothing device, as well as an air line for the air, connecting a source of air to the said frothing device, a pump arranged along the milk line for supplying the milk from said source of liquid milk to said frothing device, a first intercept valve arranged along the steam line and a second intercept valve arranged along the air line, wherein said pump arranged along the milk line and said first and second intercept valves are able to be operated independently of each other such that the milk line, the steam line and the air line are connected to said chamber of the frothing device one at a time or in combination with each other.