141 results about "Milk lipid" patented technology

The present invention relates to administration of milk fat or a milk fat analogue, optionally with at least one additional therapeutic factor, preferably lactoferrin or metal ion lactoferrin, preferably iron lactoferrin, preferably bovine lactoferrin, preferably iron bovine lactoferrin, or a metal ion functional variant or functional fragment thereof, to inhibit tumour formation or growth, maintain or improve one or more of the white blood cell count, the red blood cell count, or the myeloid cell count, reduce cachexia, mucositis, and anemia, stimulate the immune system and treat or prevent cancer and the symptoms of cancer and side-effects of cancer therapies. The methods and medicinal uses of the invention may be carried out by employing dietary (as foods or food supplements), nutraceutical or pharmaceutical compositions. Compositions useful in the methods of the invention are also provided.

The invention discloses a lactococcus lactis sub-specie lactis strain KLDS4001 having microorganism collection number of CGMCC No. 9964. The strain is strong in lactic acid-producing capability and good in fermentation performance and can be compounded with lactococcus lactis sub-specie cremoris to be applied as a cheddar leavening agent. The invention also discloses an application of the lactococcus lactis sub-specie lactis strain KLDS4001 in preparation of cheddar and a method for preparing cheddar by virtue of the strain. The method comprises the following steps of adding a compound leavening agent, which is prepared by mixing the lactococcus lactis sub-specie lactis strain KLDS4001 and the lactococcus lactis sub-specie cremoris, into raw milk and fermenting. The cheddar prepared by the compound leavening agent has the advantages of good maturity, texture and flavor and has a certain commercial value; and the physical and chemical indicators and microbial indicators of cheddar are in line with national standards.

The invention discloses a two-section type process for preparing natural essence with milk flavor, which comprises the following steps of: A, gentle flavor-producing enzymolysis: cream is put into a reaction vessel and is heated to the temperature of 90-95 DEG C, and the temperature is lowered to 35-60 DEG C after the temperature of 90-95 DEG C is kept for 10-15 min; the Ph is 6-8, and the cream is extracted for 10min-15min through ultrasound; then milk-flavor raw materials and/or milk-flavor essence base are added, are uniformly stirred and mixed, and then are sterilized; according to 5%-15% of the weight of the mixed substrate, lipase and protease are added; and enzymolysis is conducted for 7-22h at the temperature of 35-60 DEG C; B, high-temperature flavor-incensing reaction: after the enzymolysis is finished, the temperature of enzymolysis reaction liquid is raised to 90-95 DEG C, an organic solvent is slowly dropped into the liquid according to 3-10% of the weight of the substrate, and the mixed liquid reacts for 2-4h, after the liquid is cooled, the liquid is filtered and separated after natural settling; and the essence with milk flavor is obtained. The essence with milk flavor, prepared by the process, can simulate milk-flavor taste and has strong taste of natural milk fat, and soft flavor, can improve the mouth feeling and the flavor-staying ability, and is suitable for mass production and application.

The present invention provides a high quality, ready-to-drink, non-cultured nutritional beverage comprising (1) a protein component, (2) an emulsified fat component, (3) a fortification component, and (4) an optional sweetener component. Preferably the protein component comprises minimally processed milk; the emulsified fat component comprises dairy fat; the beverage contains about 1.5 to 10 percent total protein and about 0.15 to about 5 percent total fat; the beverage has a first ratio of the minimally processed milk protein divided by the total protein which is greater than or equal to about 0.05; the beverage has a second ratio of the dairy fat divided by the total fat which is greater than or equal to about 0.15; and the fortification component provides at least 10 percent of the daily value per single beverage serving of at least 6 vitamins and minerals.

The invention discloses a preparation method of mutton-smelling-free full fat goat milk powder reserving fatty acid of goat milk. The full fat goat milk powder comprises the following raw materials in parts by mass: 98.1-98.8 parts of fresh goat milk, 0.2-0.3 part of phospholipid, 0.8-1.2 parts of beta-cyclodextrine, 0.1-0.2 part of ascorbic acid, and 0.1-0.2 part of locust bean gum. Goat milk fat globule membranes are weak relatively, and are easy to destroy in various processing processes, so that the content of long chain fatty acid is reduced, the content of medium and short chain fatty acid is increased, and the mutton smelling of goat milk is increased. According to the method, the emulsification of phospholipid and the antioxidation of the ascorbic acid are used, so that the goat milk fat is protected; and besides, the entrapping effect of the beta-cyclodextrine is used, so that under the condition that the medium chain fatty acid is not removed, the mutton smelling is concealed, and the nutrient components of the goat milk are reserved to the maximum extent.

The invention discloses a lipase mutant with improved enzyme activity and regioselectivity and application of the mutant and belongs to the technical field of gene engineering. According to the lipasemutant, wild-type lipase is mutated, the enzyme activity of mutants M8A, L10A, D11A, L12A and P17G is increased by 1.1-2.4 times compared with the enzyme activity of wild-type lipase, and the 1,3-regioselectivity of the mutants M8A, L10A and T9A is increased by 4.75-5 times compared with the regioselectivity of wild-type lipase. The enzyme activity and regioselectivity are important parameters ofthe lipase mutant in structural lipid catalytic application. The lipase mutant is applied to a catalytic reaction of human milk fat substitutes and has an obvious effect.

The invention provides a method for producing high-milk-fat soft toffee. The method comprises the step of preparing materials, namely weighing 10-15 parts of water, 40-50 parts of white sugar, 70-80 parts of glucose syrup, 0.2-0.6 part of sucrose fatty acid ester S-770, 0.2-0.7 part of sucrose fatty acid ester S-570, 0.1-0.7 part of soybean lecithin, 0.5-1 part of pectin, 35-50 parts of vegetable oil, 5-15 parts of cream and 12-18 parts of milk powder, and the step of carrying out four-step emulsifying process with a composite emulsifier obtained by mixing sucrose fatty acid ester S-770, sucrose fatty acid ester S-570 and soybean lecithin. The method solves the problem of difficult emulsifying of high-milk-fat soft toffee in the prior art, and the high-milk-fat soft toffee produced according to the method are full, has smooth taste, is high in elasticity, cannot adhere to teeth, has no sugar crystals in the inside or on the surface and is less prone to sugar crystallization.

Method for the preparation of a foamy or creamy instant drink, wherein at least two capsules are sequentially injected with cold water to produce an instant milk-based drink, the first capsule to be injected comprising milk powder, a creamer component and sugar, the second capsule comprising milk powder, a soluble main flavour component and sugar.

The invention discloses functional compound prebiotics and a dairy product of the functional compound prebiotics. The functional compound prebiotics comprises fructo-oligosaccharide and isomalto-oligosaccharide in a ratio of 1 to (0.1-10), and further comprises galacto-oligosaccharide; and the ratio of fructo-oligosaccharide to isomalto-oligosaccharide to galacto-oligosaccharide is 1 to (0.1-10) to (0.1-10). The dairy product of the functional compound prebiotics comprises 75%-80% of skimmed milk, 3%-10% of the functional compound prebiotics, 1.5% of milk fat, 2%-4% of whey powder, 1.8%-2% of lactobacillus strains, 10% of juice, 0.1% of xanthan gum, 0.02%-0.08% of aspartame and 0.01%-0.04% of essence; or the dairy product comprises 3%-10% of the functional compound prebiotics, 90%-96% of the skimmed milk, 0.2% of compound vitamins, 0.6% of compound microelements and 0.1% of EPA+DHA. According to the technical scheme disclosed by the invention, the functional compound prebiotics and the dairy product of the functional compound prebiotics have the advantages that the formation of intestinal probiotics can be comprehensively improved; and the probiotics can be rapidly, continuously and effectively proliferated to improve the intestinal environment.

A quark base mix is proposed having enhanced taste properties which is obtainable in that

• (a) raw milk is subjected to a temperature treatment and the cream is separated off,
• (b) the resultant skimmed milk is subjected to an ultrafiltration and in this case a first retentate R1 which contains a milk protein concentrate is produced, and a first permeate P1 is produced,
• (c) the first permeate P1 is subjected to a nanofiltration and/or reverse osmosis and in this case a second retentate R2 which contains alkali metal salts is produced, and a second permeate P2 is produced,
• (d) optionally the second retentate R2 is subjected to an alkaline demineralization and in this case a third retentate R3 which contains phosphate salts is produced and a third permeate P3 is produced,
• (e) the third permeate P3 is combined with the retentate R1 in such a manner that a non-acidified quark base mix is formed, and
• (f) the resultant mixture is subjected to a temperature treatment until denaturation occurs, and finally
• (g) the denatured product is admixed with starter cultures and rennet and optionally
• (h) the quark base mix thus obtained after completion of fermentation is adjusted to a defined dry matter content and protein content,

and in step (g), as starter culture

(i) a first mixture of five microorganisms comprising (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp. lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp. lactis and (i-5) Lactococcus lactis subsp. cremoris, and

(ii) a second mixture of three microorganisms comprising (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp. lactis and (ii-3) Lactococcus lactis subsp. cremoris

is used.

An object of the invention is a feed by means of which milk production of cows and milk fat content can be increased. Preferably at the same time milk protein content is increased. Preferably also the trans fatty acid content of milk fat is lowered. The feed according to the invention contains, in addition to conventional feed ingredients and conventional additives and other auxiliary agents, inside and on the surface of feed raw material particles a fatty acid mixture in which the content of saturated fatty acids is more than 90%. The invention is also directed to a process for preparing said feed as well as to a method for changing milk fatty acid composition, for increasing milk production and for increasing milk fat content and increasing milk protein content.

The invention discloses thick fermented milk, a raw material composition thereof and a preparation method thereof. The raw material composition of the thick fermented milk comprises raw milk, sweet substance, condensed milk, milk protein powder, a milk fat product and zymophyte. The milk protein powder is the condensed milk protein powder. The content of the milk protein powder ranges from 4.0% to 4.5%. The zymophyte is So-Greek S2. The thick fermented milk with the smooth taste and clean flavor is obtained through technology optimization and raw material screening. Meanwhile, the fermented time is shortened greatly, and the plant capacity is improved.

The invention discloses a caragana microphylla bio-compound particle feed, which is prepared by fermenting caragana microphylla and directly mixing with a bio-compound feed and granulating, without heating, the surfaces of the feed particles are smooth and inside of the feed particles is loose, the palatability of cows and sheep is good, the protein can achieve more than 18%, the caragana microphylla bio-compound particle feed contains various high-activity digestive enzyme, abundant vitamin, organic trace elements, probiotics, amino acid and polypeptide, thus being a bio-compound particle feed containing no harmful fungus. According to the caragana microphylla bio-compound particle feed, the rumen morbidity of ruminant can be reduced, the butter-fat percentage of milk can be increased, and the culturing benefit can be effectively increased. In addition, the production cost is low, the volume is small, the caragana microphylla bio-compound particle feed is easily stored, and herbivore animals are conveniently fed with the caragana microphylla bio-compound particle feed.

The present invention discloses an egg and coix seed crisp cake and a manufacturing method thereof. The ingredients include flour, powdered sugar, sugar syrup, palm oil, coix seed flour, liquid cream, corn starch, salt, eggs, egg yolk powder, flavor elements, soda, dairy flavor enhancer, milk flavored powder and water. The egg and coix seed crisp cake is prepared by material mixing, stirring, extruding, molding, baking, oil spraying, cooling, packaging and other processes. The prepared egg and coix seed crisp cake is good in coix seed taste, has a perfect combination of color, flavor and taste, and is crisp in mouthfeel. By adding the coix seed flour into the crisp sugar, the nutritional value and medicinal value of the crisp sugar are enhanced, the eggs are added into the crisp sugar, and the nutrient content is greatly improved.

The invention discloses a medicinal composition for treating hypogalactia symptom of a dairy cow and a preparation method thereof. The medicinal composition comprises the following raw materials of lythrum, radix aucklandiae, girald jasmine root, the root of three-nerved spicebush, rhizoma nardostachyos, Omei meadowrue herb, aspongopus, urtica dioica, pericarpium citri reticulatae viride, jujube, radix bupleuri, paederia scandens, nutgrass galingale rhizome, kohlrabi, lucid ganoderma, Chinese buckeye seed, calyx of singharanut, aiomatic turmeric root-tuber, woody hawksbeard root, rose, Japanese cayratia herb, semen raphani, rhizome of large-headed atractylodes, Australian cowplant root or leaf, hawthorn, hindu datura seed fruit, malt, rice-grain sprout, japanese balanophora, dangshen, turnip, Chinese yam and ficus pumila fruit. The medicinal composition disclosed by the invention has the benefits that the medicinal composition is mainly used for nourishing spleen and regulating qi and is assisted for reinforcing qi and enriching blood; the immunity of the dairy cow is improved, the lactation yield, the milk-fat percentage, the milk protein content, the lactose content and the content of dry substances in the milk can be improved; the breast plump and normal development of a nipple are promoted; milk is full, and the phenomenon of sudden decrease of appetite or inability to eat is avoided; the medicinal composition has the advantages of few toxic or side effects and remarkable effect; in addition, normal growth of mammary gland and other organs of the dairy cow can be better guaranteed.

The invention relates to the technical field of milk tea beverages, and provides a plant-based milk tea beverage and a preparation method aiming at the current situation that milk tea on the market ismilk-based milk tea and is lack of a full-plant-based milk tea beverage without animal milk fat. The beverage is prepared from the following components: a plant base material, a tea raw material, a coffee raw material, a stabilizer, a fat base material, an emulsifier, an antioxidant, nisin, an acidity regulator, a sweet component, nuts and the like; the plant base material is one or more of hulled rice or powder and coconut milk of cereal crop fruits; and the fat base material is one or more of coconut powder, coconut oil, medium-chain triglyceride and sunflower seed oil. The pursuit of current consumers for the health concept is met, compared with milk-based milk tea or milk-based milk tea containing plant materials on the market, the concept of whole-plant-based milk tea is achieved, and the consumption requirements for being healthier, more nutritional and unique in taste are met.

The invention relates to a grease composition, in particular to a composition simulating Chinese milk fat. The grease composition is characterized in that based on the mass of total triglyceride, the grease composition contains 7-45% of 1-palmitoyl-2-oleoyl-3-linoleoylglycerol (OPL) and 4-35% of 1,3-dioleoyl-2-palmitoylglycerol (OPO), and the ratio of OPL to OPO in the composition is (3:1)-(1.05:1). Geared towards the characteristics of breast milk components in China, the proportion and content of OPL and OPO components in the grease composition are optimized, so that various indexes are maximally close to those of breast milk feeding during the growth and development of infants.

The present disclosure generally provides nutritional compositions that are useful for promoting beneficial bacteria in the gastrointestinal tract of a Cesarean-section (C-section)-delivered infant. The nutritional composition can include a prebiotic composition comprising human milk oligosaccharides (HMO), milk fat globule membrane (MFGM), and galacto-oligosaccharides (GOS) and/or polydextrose (PDX). The present disclosure also provides methods for promoting the growth of beneficial microbiota in the gastrointestinal tract of C-section-delivered infants comprising administering to a C-section-delivered infant the disclosed nutritional composition.

The present invention provides a kind of food grade carrier of lactic galactococcus preserved in the preservation number of CGMCC No. 1263. That is constituted food grade carrier pSH91 containing lactic galactococcus MG1363 thyA gene selecting label, lactic galactococcus cream subspecies Wg2 recessive plasmid pWV01 replicon and pUC18 plasmid polyclonal site. The present invention lays foundation for the cloning and expression of foreign gene in lactic galactococcus.

The invention discloses a cow heat-stress resistant feed additive. Saccharomyces cerevisiae (Sc) NAU-ZH-GY1 is applicable to prepare the cow heat-stress-resistant feed additive. The cow heat-stress-resistant feed additive, which is rich in glycerin, yeast live bacteria and microbial metabolites such as amino acids, vitamins and the like, is produced under the high-permeability condition by employing a continuously feeding manner for fermentation; and the cow heat-stress resistant feed additive is capable of cooperatively perform dual efficacy of glycerin and yeast, and is capable of substantially improving lactation yield, 4% fat corrected milk yield and milk fat percentage of cow under heat-stress condition, improving blood sugar concentration, reducing somatic cell number, concentration of non-esterified fatty acid and concentration of urea nitrogen in milk, supplementing energy for cows, alleviating body weight reduction, enhancing antioxidation capability, reducing HSP70mRNA level and effectively alleviating heat stress of cows.

The invention discloses a synthesis method of delta-caprolactone spice, which comprises the following steps of by taking ethyl acetoacetate and methyl acrylate as initial raw materials, adding an alkaline substance with the mass fraction of 0.1-1%, controlling the temperature to be 30-100 DEG C, reacting for 1-8 hours, reacting to obtain acetyl succinate, stirring, heating and washing an acidic substance and acetyl succinate to obtainacetobutyric acid, adding the acetylbutyric acid and hydrogen into a hydrogenation kettle, and performing hydrogenation under the conditions that the temperatureis 60-120 DEG C and the pressure intensity is 0.4-1.2 MPa to obtain delta-caprolactone. The method is simple in process step, high in yield, free of side reaction and simple to separate from impurities, and delta-caprolactone is an important organic compound and an intermediate; the method has a wide application and development prospect in the field of synthesis of essences, fragrances and medicines, and natural products exist in coconut oil, hot milk fat and the like and are widely applied to edible essences and tobacco essences.