1427 results about "Milk products" patented technology

The invention relates to the technical field of dairy product production, and discloses a dairy product quality safety detection method and system based on artificial intelligence. The detection method comprises the following steps: S10, sensor layout and initial process mapping; s20, carrying out data preprocessing and wavelet denoising; s30, regression scene construction and model prior; s40, multi-core collaborative optimization of the bitter fish algorithm; s50, carrying out online monitoring and distributed drift correction; s60, pollutant alarm and model feedback are carried out; and S70, at the end of each production stage or cycle, performing global evaluation on the method in the aspects of accuracy, real-time performance, system compatibility and the like. The core innovation of the invention lies in constructing a dynamic frequency domain processing framework and a multi-core self-adaptive modeling mechanism fusing process prior, and effectively solves the problems of incomplete signal noise reduction, risk feature coupling modeling deficiency and the like of a traditional method in a complex production environment.

The invention discloses a dairy product traceability method based on a block chain, and relates to the field of dairy products, the dairy product traceability method based on the block chain comprises the following steps: S1, collecting dairy product production flow data, and dividing the data into a plurality of dairy product data blocks for storage; s2, obtaining traceability characteristic parameters, presetting a weight database to carry out weight distribution, and carrying out matching based on a weight distribution result; s3, presetting a dynamic traceability link generation mechanism according to the space-time coupling self-organizing model, and generating a dairy product traceability link; s4, presetting an adaptability threshold rule base, and performing adaptability evaluation; s5, optimizing and adjusting the dairy product traceability link, and updating the adaptability threshold rule; and S6, tracing the dairy product, and generating a multi-level visual tracing result. According to the invention, the dairy product production process data is packaged into the data blocks and stored in the block chain database, so that the integrity, traceability and tamper-proofing performance of the traceability data are guaranteed.

The invention relates to the field of microorganisms, and discloses an aspergillus cristatus strain and application thereof. The preservation number of the aspergillus cristatus provided by the invention is CGMCC (China General Microbiological Culture Collection Center) No.41727. The aspergillus cristatus provided by the invention can produce chymosin at high yield, has excellent curding activity and relatively low proteolytic activity, and can reduce the bitter taste of dairy products and improve the yield; the aspergillus cristatus provided by the invention not only can shorten the fermentation time of the dairy product, improve the cream flavor of the dairy product, reduce the peculiar smell of the dairy product, balance the sourness and sweetness of the dairy product and improve the cinnamon flavor, but also has intestinal colonization ability, and has the potential of improving the flavor level of the dairy product and becoming intestinal probiotics.

The invention discloses a protein separation method and related application thereof, and relates to the technical field of dairy product processing, the method comprises the following steps: heating a whey solution of which the pH value is adjusted to 3.5-4.2 by a citric acid solution, carrying out microfiltration on the heated product, carrying out beta-lactoglobulin and / or alpha-lactalbumin separation on permeate and trapped fluid obtained by microfiltration, the method is based on the membrane filtration technology, high-purity separation of beta-lactoglobulin and alpha-lactalbumin is achieved, the purity can reach 70%-90% or above, the method is compatible with whey from multiple sources, equipment is simple, the method has the advantages of being low in separation cost, high in efficiency, easy to implement, large in flux and the like, and a way is provided for large-scale industrial production of beta-lactoglobulin and alpha-lactalbumin.

The invention discloses pediococcus acidilactici NDF12 and application thereof, the pediococcus acidilactici NDF12 is preserved in Guangdong Microbial Culture Collection Center on January 8, 2025, is called GDMCC for short, and the preservation number is GDMCC NO: 65732. The invention further discloses a preparation method of the pediococcus acidilactici NDF12. The strain is derived from Chinese local traditional dairy products, phenotype and genotype safety evaluation proves that the strain is safe and non-toxic, has excellent fermentation characteristics and probiotic characteristics, and can be used as a leavening agent for producing yoghourt. The bacterial strain also has gastrointestinal fluid endurance capacity, adhesion capacity, bacteriostatic activity, antioxidant activity, cholesterol lowering activity and blood sugar lowering activity, and has great application prospects in the fields of foods, medicines, feeds and the like.

The invention belongs to the technical field of food science and safety, and discloses an AI-based dairy product whole industry chain intelligent tracing system and method, and the method comprises the steps: obtaining original data of each link in a dairy product whole industry chain; performing multi-source heterogeneous normalization processing on the original data to obtain normalized data; performing cross-link association modeling on the normalized data by using an AI model to obtain a full-chain association map; constructing a batch conversion tracking matrix based on the full-chain association map; performing real-time verification on the batch conversion tracking matrix to obtain a verified batch conversion tracking matrix; using the verified batch conversion tracking matrix to generate a traceability path of the whole industry chain of dairy products; the accuracy and integrity of dairy product whole industry chain tracing are greatly improved.

This invention discloses a milk protein containing composition comprising: at least one milk protein; at least a first protein; at least a second protein; and at least a linker comprising an amino acid sequence coded by nucleotide sequence which is at least 80% similar to sequences selected from the group consisting of SEQ ID NO: 14, SEQ ID NO: 15, SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO: 18, SEQ ID NO: 19, SEQ ID NO: 20, and SEQ ID NO: 21

The invention provides cream cheese and a preparation method thereof, and belongs to the technical field of dairy product processing. According to the method, firstly, raw milk is subjected to degreasing and membrane filtration concentration, the concentration multiple is controlled to be 1.5-4, the lactose content of the concentrated solution is precisely regulated and controlled to be 3-6.5% through washing filtration, and the raw milk concentrated solution rich in casein (accounting for 85-95% of total protein) is obtained. Then, mixing the concentrated solution with single cream, white granulated sugar and the like, homogenizing, sterilizing, inoculating a leavening agent and chymosin, fermenting, refrigerating and demulsifying to obtain a finished product. According to the invention, nutrition waste and environmental pollution caused by discharge of whey in a traditional process are fundamentally avoided through membrane filtration pretreatment, and meanwhile, the problems of pink feeling and peculiar smell caused by addition of milk protein powder are solved; the obtained product is pure and rich in flavor, fine and smooth in texture, simple and efficient in process and suitable for large-scale production.

The invention discloses a preparation method and application of a mulberry leaf extract with high stability and high activity in a protein food system, and belongs to the field of food processing and nutrition and health. The mulberry leaf extract is prepared by taking mulberry leaves as a raw material through steam explosion and ball milling pretreatment, compound enzyme directional enzymolysis, ultrasonic-assisted extraction, protein-induced sedimentation combined with ultrafiltration membrane selective impurity removal, compound stabilization treatment and drying. The obtained extract is rich in 1-deoxynojirimycin (DNJ) and mulberry leaf polysaccharide, high-polymerization-degree polyphenol is remarkably removed, and high clarity and heat stability are achieved. The DNJ retention rate gt is obtained after the milk is stored at 37 DEG C for 7 days when the milk protein is applied to a milk system; and therefore, the product prepared by the method is obviously superior to the product prepared by the prior art. The extract is pure in flavor and high in biological activity, and can be widely applied to the field of healthy foods such as dairy products and protein beverages.

The invention relates to a method of preparing a lactose-reduced milk product by e.g. ultrafiltration which method involves recovery of at least some of the mineral from the ultrafiltration permeate by electrodialysis.

The invention provides an enzymolysis preparation method of a milk-derived taste enhancing peptide, which comprises the following steps: carrying out enzymolysis on a liquid dairy product by using flavourzyme and glutaminase, and then carrying out enzyme deactivation to obtain an enzyme-deactivated product; carrying out acidification centrifugation and ultrafiltration on the enzyme-deactivated product, and freeze-drying the separated effluent to obtain freeze-dried powder; and loading the freeze-dried powder, and separating by a glucose gel column. The product disclosed by the invention does not generate bitter taste, and compared with a sample which is not subjected to enzymolysis, the flavor level of an original skimmed milk product is enriched, and the sample subjected to enzymolysis has the mellow taste of caramel and frankincense. The method comprises the following steps: separating milk-derived taste active peptides from milk-derived taste active peptides, predicting delicate flavor, anti-oxidation and anti-inflammatory activity and ACE blood pressure lowering functional activity of separated peptide liquid through a model, performing taste verification on the peptides predicted to have taste activity through Fmoc solid-phase synthesis, and performing sensory verification on the milk-derived taste active peptides LSFD, EDIKQME, IKQMEAE and TEDELQDK after synthesis, so that the milk-derived taste active peptides are obtained for the first time and are subjected to sensory verification.

The present invention relates to a microbial combination and a fermented milk and the use thereof, in particular to a multi-strain microbial combination, a fermented milk prepared from the microbial combination and the use of the microbial combination in the fermentation of a camel milk. The microbial composition contains at least two of lactic acid bacteria and yeasts derived from traditional fermented milk products in Xinjiang, including Leuconostoc pseudomesenteroides, Lactobacillus rhamnosus, Debaryomyces hansenii and Kluyveromyces marxianus. The microbial composition ensures that industrially fermented camel milk products have the flavor and nutritional functions of naturally fermented sour camel milk, but with higher quality, better safety and significantly prolonged shelf life. The microbial composition has relatively high acidification efficiency, proteolysis capacity and lactose decomposition capability, can improve the unpleasant flavor of camel milk products industrially fermented by using conventional strains, and has wide application prospects in industrial production.

The invention discloses a method for inhibiting production of vomitoxin from bacillus cereus, which is characterized in that isoleucine is added into a substance needing to inhibit production of vomitoxin from bacillus cereus, preferably 5-20mM of isoleucine is added. According to the present invention, the content of the toxin is detected through the liquid chromatography-mass spectrometry, and the cytotoxicity experiment verification results show that the isoleucine can significantly inhibit the synthesis of the vomitoxin of the bacillus cereus in the culture medium and the matrix, and can effectively reduce the toxic effect of the toxin on HeLa cells; the invention provides a safe and efficient biological control means which is suitable for various food systems such as starch food, dairy products, meat products and the like. Isoleucine can be used as a novel non-toxic and harmless food additive and is low in cost; the use method is simple, the output of vomitoxin can be reduced by directly adding a trace amount of isoleucine, and the food flavor is not affected.

The invention belongs to the field of analysis and detection, and particularly relates to a method for detecting glycosylglycerol in dairy products. The method is realized by the following steps: firstly, pre-treating a sample; preparing a standard stock solution; and an ion chromatography method is adopted for detection. According to the detection method provided by the invention, the glycosylglycerol in the dairy product can be effectively detected, the matrix effect is greatly reduced, a complicated pretreatment process is not needed, the specificity is high, the detection time is greatly reduced, the repeatability is good, and a technical support and a quality control guarantee are provided for the application of monitoring the glycosylglycerol in the dairy product; according to the detection method provided by the invention, the adsorption of the target component on the ion exchange resin can be reduced, the retention time is shortened, the peak trailing is reduced, and the detection sensitivity is improved.

The invention discloses a method for rapidly determining the content of breast milk oligosaccharide in dairy products, which comprises the following steps: sampling and pretreating different types of dairy products according to sample states, carrying out ultrasonic extraction, refrigerated centrifugal degreasing and centrifugal ultrafiltration protein purification on the obtained sample, and reducing the purified sample solution by using sodium borohydride to obtain a sample solution to be detected; reducing the breast milk oligosaccharide standard substance by sodium borohydride to obtain a standard solution to be detected; determining the standard substance solution and the to-be-detected sample solution by adopting ultra-high performance liquid chromatography-tandem mass spectrometry, establishing a standard curve, and carrying out quantitative analysis on the to-be-detected sample solution; the chromatographic conditions are as follows: an ACQUITY UPLC BEH Amide hydrophilic interaction chromatographic column is adopted; the mobile phase A is 20 mmol / L ammonium formate; the mobile phase B is acetonitrile; and gradient elution.

The invention provides cheese and application thereof in preparation of cheese products, and relates to the technical field of dairy products. The cheese provided by the invention at least has one of the following TPA texture indexes: the surface hardness is 0.5-0.7 N, the relaxation elasticity is 34-46%, and the surface adhesion energy is 0.09-0.220 N.mm; the extension force is 4.2-5.4 N, and the extension distance is 80-90 mm. The preparation method comprises the following steps: S1, performing mixed sterilization, pre-acidification treatment and curdling treatment on skimmed milk and single cream to obtain curdled milk; s2, removing whey from the curds, and performing curing treatment; and S3, carrying out blanching and stretching treatment on the cured clots to obtain the cheese. The cheese disclosed by the invention has a specific texture, has good shaping, shape preserving and bonding sealing capabilities after being stretched, can form a uniform and stable viscous state with other stuffing raw materials through a homogenizing process when being used for preparing cheese stuffing, and can be widely applied to preparation of stuffing-containing cheese products.

The invention relates to the technical field of stirring tanks, and provides a stirring device for dairy product processing, the stirring device comprises a tank body, a stirring rod is vertically arranged in the tank body along the axis direction, and a track seat is arranged on the inner wall of the tank body along the axial direction; the collecting box is arranged in the radial direction of the tank body, one end of the collecting box is slidably arranged on the rail base, and the collecting box is located on the liquid level of the dairy product and used for storing floating foam generated when the dairy product is stirred; the scraping blocks are arranged on one side face of the collecting box at intervals in a swinging mode, the scraping blocks can float on the liquid level of dairy products, each scraping block can swing along with the height of the liquid level, and the scraping blocks are used for scraping floating foam on the liquid level and conveying the floating foam into the collecting box; the negative pressure adsorption part is arranged on the side wall of the tank body, is positioned above the collection box and is used for absorbing floating foam in the collection box. The technical problem that scraping is not thorough due to the fact that scraping plates rotating along with stirring rods are arranged at the upper positions of the stirring rods of most stirring equipment in the prior art is solved.

The invention discloses a detection and analysis method for dairy product processing and production, and relates to the technical field of monitoring analysis, and the method comprises the steps: constructing a dairy product processing production line dynamic monitoring network: deploying a monitoring device at a core working section of dairy product processing, and then collecting basic data and finished product data corresponding to dairy product processing in real time; production line evaluation coefficient confirmation: analyzing and processing the basic data corresponding to dairy product processing, and confirming a production line evaluation coefficient based on an analysis and processing result; finished product quality evaluation coefficient confirmation: analyzing and processing finished product data corresponding to dairy product processing, and confirming a finished product quality evaluation coefficient based on an analysis and processing result; and comprehensive evaluation: performing comprehensive evaluation on dairy product processing production according to the production line evaluation coefficient and the finished product quality evaluation coefficient, and performing early warning management based on a comprehensive evaluation result. The method has the effect of improving the detection efficiency.

The present invention provides a method for processing dairy bottle recyclate in a new production of dairy bottles (closed-loop; bottle-to-bottle). The invention also provides a multilayer plastic bottle for containing and storing dairy products, obtainable by a method according to the invention.

This invention discloses a strain of *Lactobacillus plantarum* Grx402 with the ability to promote intestinal absorption of short-chain fatty acids. *Lactobacillus plantarum* Grx402 was isolated from the intestines of long-lived individuals in Bama, Guangxi (CGMCC No. 28585). Using a Caco-2 cell model to construct an intestinal absorption model of short-chain fatty acids (SCFAs), it was found that *Lactobacillus plantarum* Grx402 can promote the absorption and transport of acetic acid, propionic acid, and butyric acid by intestinal epithelial cells, exhibiting excellent ability to promote intestinal absorption of short-chain fatty acids. It can be used to prepare dairy products or beverages that promote the intestinal absorption of short-chain fatty acids.

The utility model relates to the technical field of dairy product preparation equipment, in particular to a filtering device and a feeding pipeline system, which comprises a shell, a filtering device and a feeding pipeline system, the shell is provided with a feeding port, a discharging port and a slag discharging port, and the slag discharging port can be switched between an open state and a closed state; the filtering mechanism is arranged in the shell, one side of the filtering mechanism communicates with the feeding opening and the slag discharging opening, and the other side of the filtering mechanism communicates with the discharging opening; the pressure detection mechanism is used for detecting the pressure difference between the feeding port and the discharging port and controlling the opening and closing state of the slag discharging port according to the pressure difference. According to the filtering device and the feeding pipeline system provided by the utility model, whether the filtering device is blocked or not can be detected according to the pressure difference between the feeding hole and the discharging hole, and if the filtering device is blocked, the deslagging hole is opened for deslagging, so that the filtering efficiency of the filtering device is ensured, the filtering device can be maintained without manual inspection, and the maintenance cost is reduced. The labor amount and the labor cost of workers are reduced, and the working efficiency is improved.

The invention belongs to the technical field of dairy product processing, and discloses camel milk composite nutrition powder beneficial to bone health, the camel milk composite nutrition powder is composed of the following raw materials by weight: 70%-75% of whole camel milk powder, 5%-15% of whey protein, 5%-20% of isomaltooligosacharide, 1%-10% of inulin, 0.02%-8% of milk mineral salt, 0.02%-5% of hydrolyzed yolk powder, and the balance water. The oral liquid is prepared from the following components in percentage by weight: 0.01%-0.5% of colostrum basic protein, 0.01%-1% of cartilage powder containing type II collagen, 0.01%-0.1% of N-acetylglucosamine, 0.01%-0.02% of sodium hyaluronate, 0.05%-5% of collagen peptide and 0.01%-1% of liquorice extract. According to the invention, a multi-dimensional health system is constructed by scientifically compounding a plurality of key components: milk mineral salt, colostrum basic protein and hydrolyzed egg yolk powder synergistically promote bone mineral density increase and bone metabolism balance; the II-type collagen cartilage powder, the N-acetylglucosamine and the sodium hyaluronate are combined to realize joint protection and skin repair; the six vitamins and the four minerals can accurately regulate and control the nutrition metabolism of the middle-aged and elderly people, especially can strengthen calcium absorption and oxidation resistance, and can significantly improve the bone health and improve the skin state.

The invention relates to the technical field of dairy product fermentation, and discloses a high-activity probiotic microcapsule suitable for dairy product fermentation and a preparation method thereof.The microcapsule is prepared from, by weight, 6.7-13.3 parts of bifidobacterium lactis, 3.3-6.7 parts of lactobacillus plantarum, 9.1-15.2 parts of Arabic gum, 13.6-22.7 parts of maltodextrin, 7.3-12.1 parts of chitosan, 15.1-30.2 parts of trehalose, 3.8-7.5 parts of glycerinum and 1.1-2.3 parts of ascorbic acid. The molecular weight of the chitosan is 80kDa, and the weight part ratio of the bifidobacterium lactis to the lactobacillus plantarum is 2: 1. In the invention, an inner core is formed through a eutectic structure of bifidobacterium lactis, lactobacillus plantarum and trehalose to protect the probiotics, so that the problems that the existing probiotics are easily influenced by the external environment in the storage and fermentation processes, the activity is reduced, and the fermentation effect of dairy products is poor are solved.

The embodiment of the present application provides a kind of based on the method and system for detecting the quality of dairy product of spectral analysis, belong to optical detection technical field.The method comprises: the sample of the dairy product to be detected is introduced into thermostatic colorimetric cell, utilizes modulated light source to emit incident light, while collecting original spectrum signal in sample channel and reference channel;Based on original spectrum signal, generate correction spectrum, and input correction spectrum into integrating sphere to collect full direction transmission light, obtain total transmission spectrum;Based on the scattering distribution data of different angles obtained by arranging annular multi-angle detector array on the outer wall of thermostatic colorimetric cell;Based on scattering distribution data and total transmission spectrum, construct scattering compensation factor, and make scattering compensation factor act on total transmission spectrum to obtain effective absorption spectrum;Effective absorption spectrum is input into component decomposition model, and the content of each target component of the dairy product to be detected is output.The present application scheme realizes the rapid, nondestructive and high-precision detection of the content of key components of dairy product.

The invention relates to the technical field of component detection, in particular to a dairy product component real-time detection system based on near infrared spectroscopy, which is provided with a feature acquisition module, a preprocessing module, a feature pre-analysis module, a feature recognition module, a feature marking module and a feature judgment module. Whether a near infrared spectrum confidence coefficient abnormal risk exists or not is judged through a feature pre-analysis module, local surface images and near infrared spectrums of all recognition light paths are obtained through a feature recognition module, an incidence relation is established, feature recognition light paths are marked through a feature marking module, light path synchronism analysis is carried out through a feature judgment module, and the accuracy of light path synchronism analysis is improved. And judging whether abnormal early warning is sent out or not. According to the method, the abnormal risk of the confidence coefficient of the near infrared spectrum is identified, spectrum distortion is identified and eliminated according to the actual condition of the dairy product to be detected, and the reliability and accuracy of real-time detection of dairy product components are improved.

The present invention relates to dairy-alternative plant-based food products. The invention also provides a method for obtaining the dairy-alternative plant-based food products, and beverages or yoghurts based thereon.

The present disclosure generally relates to the use of plant fibers or starch for enhancing the taste or texture of fermented dairy products and dairy analogue products. In some embodiments, the dairy product analog product is a vegetarian yogurt product formed by fermentation of plant milk (e.g., soymilk, almond milk, hazelnut milk, sesame milk, pistachio milk, potato milk, banana milk, flaxseed milk, macadamia nut milk, cashew milk, oat milk, hemp plant milk, coconut milk, and pea source milk). In some embodiments, the plant fibers include pectin, inulin, fruit fibers (e.g., apple or citrus fibers), starch, oat fibers, pea fibers, alginate fibers, and any combination thereof. In some embodiments, the enhancement of taste or texture includes reduction of green plant taste, reduction of sourness, increase of sweetness, reduction of bitter taste, reduction of astringent taste, increase of compactness, reduction of granular sensation, increase of consistency, increase of mouth feel, or any combination thereof. In certain related forms, the present disclosure provides edible compositions comprising fermented plant milk and plant fibers or starch.

The invention belongs to the technical field of microorganisms, and discloses lactobacillus paracasei and application thereof. According to the invention, a strain of lactobacillus paracasei is separated from fermentation slurry, and the lactobacillus paracasei is preserved in China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.32208. The lactobacillus paracasei is used for preparing fermented dairy products, the tissue state, flavor, color, nutritional value and the like of the fermented dairy products can be remarkably improved, and the lactobacillus paracasei has good application prospects in the food processing industry.

The invention belongs to the technical field of dairy product fermentation, and discloses a dairy product fermentation regulation and control method based on immutable risk minimization causal and generative adversarial networks, which comprises the following steps: S10, constructing a dynamic metabolic topology model of a multi-strain fermentation process; s20, constructing an improved invariant risk minimization causal network based on the dynamic metabolic topology model; s30, analyzing a key causal path based on the improved invariant risk minimization causal network; s40, designing and training a generative adversarial network based on scene optimization; s50, embedding the output of the generative adversarial network into a causal network for robustness enhancement; s60, generating and outputting real-time fermentation regulation and control parameters based on the fusion model; and S70, on-line updating and feedback are carried out on the fusion model based on real-time monitoring data. According to the method, on-line and off-line data resources are fused, so that the consistency of the yield and the quality of a multi-target product is further improved on the premise of ensuring the stability of the flora.

The invention provides fermented lactobacillus mucus BL-SWN1 and application thereof, the fermented lactobacillus mucus BL-SWN1 is screened from naturally fermented soybean clear water, is preserved in China General Microbiological Culture Collection Center (CGMCC) on January 6, 2025, is named as Limosilicilla fermentum in taxonomy, has a preservation number of CGMCC No.33307, and belongs to the technical field of microorganisms. The lactobacillus mucus BL-SWN1 has good acid production capacity, gastrointestinal fluid and cholate tolerance, bacteriostatic activity and nitrite degradation capacity, the pH value of a culture medium can be reduced to about 4.3 within 24 h of culture, and the nitrite degradation rate reaches 95% or above. The fermentation lactobacillus mucus BL-SWN1 can be applied to vegetable fermentation products such as pickled Chinese cabbages and pickled vegetables, can also be suitable for the fermentation process of dairy products and meat products, has a wide application prospect in the food industry, and particularly has remarkable advantages in the aspect of development of healthy fermentation foods.