4 results about "Milk formula" patented technology

The present application relates to a moisturizing and whitening body milk containing a composite plant extract and a preparation method thereof, and belongs to the technical field of cosmetics. The composite plant extract is prepared by pretreatment, compounding, fermentation and ultrasonic extraction of Dendrobium nobile Lindl. flowers and Dendrobium nobile Lindl. leaves, and combined with ginseng extract, salvia miltiorrhiza root extract and schizonia parilis fermentation technology, which significantly improves the stability of active ingredients. The moisturizing and whitening body milk formula contains the composite plant extract, supplemented with emollients, whitening agents, thickeners, colorants and other components, and is prepared by step-by-step mixing and homogenization of the water phase and the oil phase. The body milk of the present application has excellent moisturizing performance and whitening effect, the composition has high stability, no delamination phenomenon during long-term storage, and the preparation process is simple, suitable for industrial production.

The invention provides a compound animal milk formula containing natto probiotics and a preparation method thereof, and belongs to the field of dairy products. The formula comprises the following components in parts by weight: 70-90 parts of animal milk dry powder, 1-30 parts of natto dry powder, 2-8 parts of probiotics and 0.5-2 parts of fructo-oligosaccharide. Dietary nutrients are compounded in the animal milk dry powder; the invention also discloses a preparation method of the formula. The compound animal milk formula containing the natto probiotics and the preparation method of the compound animal milk have the advantages that the activity retention rate of the probiotics is greatly increased, the product stability is remarkably enhanced, the efficacy synergy is outstanding, and the formula adaptability is high.

The invention provides hypoallergenic milk whey protein powder and a preparation method thereof. The hypoallergenic beta-LG protein powder comprises beta-lactoglobulin which is non-covalently bound with a small molecule substance, the small molecular substance is ascorbic acid, erythritol or beta-carotene. Non-covalent binding of small molecular substances and beta-LG is utilized, the sensitization of beta-LG is reduced by pertinently covering a beta-LG epitope and an IgE binding site, the hypoallergenic beta-LG is mixed with lactoferrin and alpha-lactalbumin, then part of immunoglobulin is added, and after freeze-drying, the hypoallergenic milk formula whey protein powder is prepared. The functional dairy product meets the national food safety standard, is suitable for multiple people in exercise and fitness, daily nutrition supplement and special physiological stages, and has wide application prospects in the functional dairy product processing industry.

The invention relates to the technical field of dairy product processing, in particular to a clostridium butyricum fermented dairy product and a production method thereof. The product takes animal milk as a main raw material, and is characterized by comprising composite prebiotics and a non-sporulation clostridium butyricum leavening agent in a specific ratio. The production method comprises the following steps: mixing the raw material milk with the auxiliary materials such as the compound prebiotics and the stabilizer, homogenizing, sterilizing, inoculating a fermenting agent for fermentation, and finally inactivating thalli through heat treatment. Through targeted compatibility of the compound prebiotics and the clostridium butyricum, efficient generation of a functional metabolite butyric acid is ensured; by precisely limiting a stabilizer system and a strain ratio, the product still keeps good texture and flavor after being subjected to fermentation, demulsification and heat treatment; and through the key process design of low-temperature prebiotics addition and heat treatment after fermentation, the functions, flavor and shelf life of the product are effectively balanced. Technical innovation is realized in a conventional fermented milk formula framework, and the fermented milk has large-scale production potential.