180 results about "Milk products" patented technology

This invention relates to a confectionery composition and its preparation method. Specifically, the invention provides a confectionery composition comprising a chocolate syrup and chitosan and / or its derivatives, wherein the chocolate syrup contains fats, cocoa components, and emulsifiers, and optionally sweeteners and optional dairy products; wherein, based on 100 parts by weight of the total chocolate syrup, the chitosan and / or its derivatives comprise 0.5 to 10.0 parts by weight, and the water content of the chitosan and / or its derivatives is ≤10%.

The invention relates to the field of biotechnology, in particular to the selection of farm animals, and can be used on breeding farms in the selection of Kazakh horses for milk productivity. In a method that includes the evaluation of animals by type and origin, by live weight and body measurements - height at the withers, oblique length of the body, chest girth, pastern girth, by the exterior and milk yield of mares, where a preliminary assessment of animals is carried out at 3.5 years, while fillies and colts are selected by live weight and body measurements, finally selected for breeding adult mares with a live weight of 500 kg, with a cup-shaped or rounded udder, with conical or cylindrical teats, directed vertically downwards, with a daily yield of commercial milk in the third month of lactation of 5.5 kg, and stallions with a live weight of 520 kg, with body measurements: height at withers - 143 cm, oblique body length - 152 cm, chest girth - 180 cm, metacarpus girth - 22.0 cm.

Disclosed in the present invention are a ketone aroma-type Lacticaseibacillus paracasei and use thereof in the preparation of a fermented dairy product, belonging to the technical field of microorganisms. Provided in the present invention is a strain of ketone aroma-type Lacticaseibacillus paracasei TGK, with a deposit number of CCTCC NO: M20242380. The Lacticaseibacillus paracasei TGK is used as a starter culture to prepare fermented milk, and the obtained fermented milk has a relatively high sensory score. Compared with conventional fermented milk, the fermented milk contains a large amount of ketone compounds, with diacetyl and acetoin contents reaching 3.2 mg / kg and 2.7 mg / kg, respectively. Diacetyl and acetoin are two important ketone compounds in the fermented milk, giving the fermented milk a strong milk aroma. Therefore, the ketone aroma-type Lacticaseibacillus paracasei TGK of the present invention has great application value in improving the aroma quality of the fermented milk.

A method for producing a fermented milk product (e.g. a yogurt) with a relatively high stable pH value at the end of the fermentation comprising inoculating milk with Streptococcus thermophilus (ST) Gal(+) bacteria.

The utility model relates to the technical field of freeze drying, and disclose a freeze -drying pet dairy product freeze -drying equipment, include: freezer body, lift structure, lift structure includes support frame and tray, and the both sides inner wall of freezer body all fixed mounting support frame, and the tray is placed on the support frame, collection structure, collection structure includes first guide plate, second guide plate and collection part, and first guide plate and second guide plate are fixedly installed with the support frame of freezer body both sides respectively, and the second guide plate forms a blanking channel between, and the collection part is detachably installed in the freezer body and is located blanking channel directly below, and the water and impurity that tray falls are guided to blanking channel through the first guide plate and second guide plate of inclination, and the impurity and water enter the collection part in blanking channel and are collected centrally, avoid the debris in upper layer material and water drop to the material on the tray below, guarantee every piece tray material on not mutual pollution.

The present invention provides a dairy product composition with improved aeration properties, comprising a protein deamidase and, optionally, a second polypeptide derived from the propeptide of the protein deamidase proform. The present invention further provides an improved method for producing an aerated dairy product from the dairy product composition, wherein the protein deamidase and, optionally, a second polypeptide derived from the propeptide of the protein deamidase proform are added to the dairy product composition.

The utility model discloses a dairy product membrane sterilization equipment, including membrane sterilization equipment and skimmed milk jar, emulsion delivery pipeline communicates with skimmed milk jar, the input end of skimmed milk jar still has nitrogen gas pipeline, and the output of skimmed milk jar communicates through material valve and separation jar, and the top of separation jar is connected with balance pipeline, and balance pipeline communicates with the top and bottom of nitrogen cylinder through two branch pipes respectively, and the material of separation jar output enters membrane sterilization equipment through unloading valve. The dairy product membrane sterilization equipment, in the process of exhausting material, by first nitrogen gas, the material in pipeline is pushed out, balance the pressure in skimmed milk jar simultaneously, make its smooth, the application sets up separation jar in the process of vacuumizing, and the gas in separation jar is extracted, not only can reduce the air content in separation jar emulsion, but also can detect whether pipeline exists sealing problem.

The present application belongs to the technical field of yogurt preparation. More specifically, it relates to a kind of broadleaf hand dietary fiber yogurt and its preparation method and application. The present application introduces broadleaf hand dietary fiber into yogurt matrix before fermentation, and successfully prepares broadleaf hand dietary fiber yogurt with significant lipid-lowering function by optimizing co-fermentation process parameters. The present application innovatively introduces broadleaf hand dietary fiber into the yogurt co-fermentation system, and simultaneously realizes texture improvement, flavor optimization and weight loss and lipid-lowering function enhancement under the premise of zero addition of exogenous stabilizer and flavor modifier, significantly improving the overall quality of the product. The present application expands the high-value utilization path of broadleaf hand resources in the field of functional foods, develops natural functional dairy products with weight loss and lipid-lowering effect, meets the current market demand of consumers for healthy, natural and functional foods, and has good application prospect and application value.

This invention aims to address the technical bottlenecks of existing milk curd products, such as weak functional activity, unclear process parameters, and unstable flavor and quality. It utilizes *Pediococcus pentosaceus* HM4, *Streptococcus thermophilus* HM6, *Lactococcus lactis* JY4, and *Lactobacillus plantarum* NC1, employing these four strains in an optimal ratio as a compound fermentation agent to achieve synergistic effects. Using milk and goji berries as raw materials, the fermentation process of milk curds and goji berry milk curds was systematically optimized through single-factor experiments, Plackett-Burman experiments, and response surface methodology. The physicochemical indicators and flavor characteristics of the products under different process conditions were analyzed. The obtained milk curds achieved a DPPH free radical scavenging rate of 91.38%–94.15%, providing technical support for the high-value utilization of milk curds and enriching the variety of functional dairy products.

This invention discloses a selenium-enriched dairy product from selenium-enriched dairy cows and its preparation method, comprising the following components and process characteristics: Basic milk matrix: by mass percentage, containing 85-95% raw milk or reconstituted milk, 0.5-2% milk protein concentrate, and 0.1-0.5% fructooligosaccharides; Probiotic-polyphenol complex: composed of *Lactobacillus plantarum* LP-33 (preservation number CGMCC No. 24567) and grape seed polyphenols, wherein the polyphenols are compounded in a 1:1 ratio with zein-chitosan bilayer microencapsulated form in a free state, with a total addition amount of 50-100 mg / L; Dynamic pH control system: during fermentation, the pH value is monitored in real time and a 0.1-0.5 mol / L sodium bicarbonate buffer solution is automatically added to maintain the pH at 5.0-5.5. This invention achieves breakthroughs in viable count and acid resistance; through dynamic pH control and synergistic protection by polyphenols, the viable count of the finished product is ≥1×10⁻⁶. 9 With a CFU / mL concentration, the survival rate of probiotics in simulated gastric juice for 2 hours is >80%, solving the problem of "high output but low intake" of probiotics in traditional fermentation.

A yogurt box cereal detection shaving mechanism relates to the technical field of dairy product packaging screening, which comprises a raw material conveying plate chain, a guide, a shaving mechanism, a blocking cylinder, a blocking plate, a return material tank, a return material conveying plate chain and a blocking piece; photoelectric sensors, guides and shaving mechanisms are sequentially arranged on both sides of the raw material conveying plate chain; the sensing end of the photoelectric sensor faces the side of the yogurt box containing cereal conveyed on the raw material conveying plate chain; the opposite side of the shaving mechanism is fixed with the return material tank; the shaving mechanism pushes the rejected yogurt box into the return material tank; the mechanism utilizes the translucent feature of the yogurt box body, detects the yogurt box body through the white light point photoelectric sensor, and rejects the unqualified yogurt box body from the original conveying route and into the return material route through the shaving mechanism, so that the operator can re-input the yogurt auxiliary food adding equipment, complete the filling, and re-enter the original conveying route.

The utility model belongs to the field of dairy production discloses a kind of processing device for reducing yogurt viscosity, including material tank, water pump, liquid outlet pipeline, diaphragm valve and control box, the input end of water pump is connected material tank, and output end connects liquid outlet pipeline;Diaphragm valve is installed on liquid outlet pipeline;Control box is electrically connected with water pump.Yogurt is subjected to high-speed shearing by impeller in water pump to realize preliminary viscosity reduction, and then realizes secondary viscosity reduction by diaphragm valve extrusion.The utility model can not only reduce the viscosity of yogurt, but also improve detection efficiency and accuracy;The utility model is suitable for dairy production industry, for realizing viscosity reduction to large viscosity yogurt.

This utility model belongs to the field of dairy processing technology, specifically a homogenizing device for dairy processing. It includes a mounting plate with three sliding rods equidistantly slidably installed inside the top side of the mounting plate. A support plate is mounted on the top side of the sliding rods, and a cover plate is mounted on the bottom end of the sliding rods. Three springs are equidistantly fixed between the cover plate and the mounting plate. An iron sheet is fitted onto the inner wall of the cover plate. A homogenizing cylinder is movably mounted on the top side of the worktable, and a magnet is fitted onto the top side of the homogenizing cylinder. A starting cylinder drives the support rod to lower the mounting plate, which in turn pulls the sliding rods, support plate, and cover plate downwards. When the cover plate approaches the top of the homogenizing cylinder, the iron sheet on the inner wall magnetically attracts the annular magnet at the cylinder opening, achieving a tight seal. If there is a difference in the height of the homogenizing cylinder, the springs will automatically extend and retract, flexibly adjusting the cover plate height via the sliding rods to ensure a good seal. This prevents splashing during dairy homogenization, avoids contamination by impurities, reduces waste, and maintains a clean working environment.

This invention provides a method, apparatus, electronic device, and storage medium for heavy metal detection in dairy products, relating to the field of food processing technology. The method includes: acquiring heavy metal detection requirement information corresponding to a dairy product sample; determining configuration parameters for an inductively coupled plasma mass spectrometer (ICP-MS) based on the heavy metal detection requirement information, and sending the configuration parameters to the ICP-MS to enable the ICP-MS to start operation based on the configuration parameters; feeding a digestion solution and a standard solution corresponding to the dairy product sample into the ICP-MS to enable the ICP-MS to detect the digestion solution and the standard solution, thereby determining the heavy metal detection results of the dairy product sample; and generating a heavy metal detection report for the dairy product sample based on the heavy metal detection results. The method and apparatus provided by this invention improve the efficiency and accuracy of heavy metal detection in dairy products.

The application discloses a cream cheese and a preparation method and application thereof, and relates to the technical field of dairy products. The raw material of the cream cheese comprises light cream, the content of saturated fatty acids of the light cream is 69-72 wt%, the content of butyric acid in the light cream is 3-4 wt% based on total fatty acids, the content of myristic acid is 10-12 wt%, the content of palmitic acid is 32-35 wt%, the content of stearic acid is 8-11 wt%, and the ratio of palmitic acid to stearic acid is 3-4:1. The cream cheese is subjected to gradient temperature recovery ripening after filling, and the specific process is as follows: after filling, the cream cheese is cooled to 4-6 DEG C at a cooling rate of 1-2 DEG C / min, then is heated to 12-15 DEG C at a heating rate of 0.1-0.6 DEG C / min, is kept for 4-6 h, and is cooled to 4-6 DEG C again at a cooling rate of 0.6-2.2 DEG C / min. The cream cheese disclosed by the application has a more concentrated and layered flavor, and has a delicate and soft texture and good spreadability.

The utility model belongs to dairy product processing equipment field, concretely is a kind of exhaust mechanism, horizontal sealing mechanism and filling machine.The exhaust mechanism of the utility model includes two exhaust plates respectively fixed below two cutter supports of horizontal sealing mechanism, exhaust plate and corresponding cutter support between it are provided with exhaust adjusting mechanism, exhaust adjusting mechanism includes at least two sliding seats fixed on cutter support, slidingly connected with the sliding rod that is arranged perpendicular to cutter support on each sliding seat, two sliding rods are fixed on exhaust plate, exhaust adjusting mechanism further includes the fixed mechanism for fixing the relative position of sliding rod.The exhaust mechanism of the utility model can adjust exhaust degree according to different conditions, so that the equipment can be adapted to the packaging of different exhaust degree processing, and the adaptability is strong, and only adjusting a structure can position adjustment be carried out to long exhaust plate, convenient operation is applicable to the exhaust of packaging in material canning process.

The utility model discloses a kind of anti-pollution's cheese production whey collection storage integrated device, it is related to dairy product processing technical field, including storage bucket and top cover, the left and right sides of the storage bucket are provided with observation port, the front side bottom of the storage bucket is equipped with discharge valve, the storage bucket is connected with the connecting seat of top cover between isometric angle, anti-bonding mechanism is installed in the inside of storage bucket for the cleaning of bonding whey, rotary extrusion mechanism is installed in the top of storage bucket for the expression collection of whey, this anti-pollution's cheese production whey collection storage integrated device in anti-bonding aspect, the anti-bonding mechanism of device plays key role, spiral and the scraping blade of closely adhering inner wall of storage bucket, under the driving of rotary ring, not only can efficiently remove adhered whey, avoid whey residue to produce bonding, whey in barrel can also be agitated, prevent local precipitation metamorphic, improve the collection and storage effect of whey.

This invention provides a ready-to-drink milk tea based on a ternary complex stabilized with κ-casein genotype and its preparation method, belonging to the field of dairy processing technology. It includes a ternary complex of casein micelles containing AA genotype κ-casein, epigallocatechin gallate, and fructose. The preparation of the ready-to-drink milk tea includes the following steps: S1: raw material screening and pretreatment; S2: preparation of the ternary complex; S3: blending and processing of the ready-to-drink milk tea. By screening AA genotype κ-casein raw milk and using a specific sequence of first compounding EGCG and then grafting fructose, a casein micelle-EGCG-fructose ternary complex with uniform structure and controllable particle size is constructed. Fructose is further grafted onto the surface of the complex through glycosylation, effectively masking the excessive binding sites of proteins and polyphenols, significantly inhibiting the formation of insoluble aggregates, thereby maintaining excellent colloidal stability of the product during its shelf life.

This invention provides a high-shear device for dairy product ingredient preparation, belonging to the technical field of dairy product processing equipment. The device includes a tank with a feed pipe at the top and a flow-guiding and liquid-storing assembly inside. This assembly guides, temporarily stores, and disperses the dairy raw materials within the tank. The assembly includes symmetrically arranged flow-guiding baffles on the left and right sides and symmetrically arranged limiting baffles on the front and back. A liquid-receiving frame is located at the bottom of the flow-guiding baffles to receive and store the dairy raw materials entering the tank. By using the flow-guiding and liquid-storing assembly, the dairy ingredients, after entering the tank, first enter the storage chamber for buffering and temporary storage, and then flow downwards along the inner wall of the tank through the flow channel. This transforms the traditional direct impact feeding into a slow-flow feeding along the wall, thereby reducing the impact of the dairy ingredients on the liquid surface and minimizing liquid splashing and air entrainment.

This invention discloses a camel milk formula powder for assisting in the regulation of blood lipids and its preparation process, belonging to the field of functional dairy product deep processing technology. This formula powder constructs a five-in-one synergistic lipid-regulating network of "exogenous absorption inhibition, endogenous synthesis regulation, oxidative stress protection, intestinal microecological regulation, and vascular endothelial protection." Its core components include a specific ratio of compounded phytosterol esters, microencapsulated complex oils, and medicinal and edible extracts. The preparation process employs stepwise low-temperature microencapsulation and cold spray agglomeration granulation technology to achieve full-process low-temperature protection of active ingredients, with lactoferrin retention ≥90% and ω-3 fatty acid bioavailability increased by more than 25%. This invention's product has comprehensive lipid-regulating effects, 3 times improved oxidative stability, and produces no oil residue or off-odor when mixed, making it suitable for long-term consumption by people with borderline elevated blood lipids. It can also achieve continuous industrial production with a batch mixing uniformity RSD ≤2%.

The application provides a high-stability DHA emulsion and a preparation method thereof. The high-stability DHA emulsion comprises the following raw materials in parts by mass: 20-40 parts of DHA algal oil; 1-3 parts of phospholipid; 2-5 parts of emulsifier; 0.05-0.3 parts of fat-soluble antioxidant; 0.05-0.3 parts of water-soluble antioxidant; 2-3 parts of lactoferrin-reducing oligosaccharide conjugate; 0.5-2 parts of polysaccharide; and 55-75 parts of water. The high-stability DHA emulsion can be used as a nutritional fortifier for milk and dairy products, beverages and formula food.

This utility model discloses a high-temperature sterilization device for sterilized milk production. The device includes a frame, indicator lights, a cover, a feeding area, a discharging area, a handling mechanism, a clamping mechanism, a conveying mechanism, and a high-temperature sterilization tank. The cover is mounted on the frame, and the indicator lights are located on the top of the frame. The conveying mechanism is installed inside the frame and extends through the frame. The feeding area and discharging area are located on the short side of the conveying mechanism, respectively. The clamping mechanism and the high-temperature sterilization tank are located on the long side of the conveying mechanism, respectively. The handling mechanism is suspended above the conveying mechanism, and the clamping mechanism is connected to the handling mechanism. This utility model's high-temperature sterilization device has a compact structure. Dairy products do not need to pass through a complex piping system. Instead, the conveying mechanism and the clamping and handling system work together to accurately grab and transport the products to the high-temperature sterilization area for processing, thereby significantly reducing unsanitary areas inside the equipment. It also has a high degree of automation, achieving efficient and continuous sterilization of dairy products and ensuring food safety.

This invention relates to the field of automated control technology in dairy processing, specifically a PLC-based real-time anti-mixing control system for milk protein. It includes multi-source operating condition signal filtering and extraction, fluid mixing and diffusion prediction, multi-dimensional operational cost optimization, timing compensation, and an adaptive control unit. The system extracts the trend of fluid property changes by aligning acquired signals and eliminating transient disturbances. Its core is to integrate this trend with operating condition data, deduce the spatial distribution of the mixing zone, and construct an optimization function to solve for the optimal control node. Combined with mechanical action delay calculation of time compensation, it adaptively schedules the anti-mixing valve group. This invention effectively isolates false triggering caused by pseudo-feature signals, realizing proactive prediction and precise timing compensation control of pipeline mixing.

The application discloses a beta-galactoside enzyme mutant and application thereof. The application takes wild-type beta-galactoside enzyme Bgal1-3 as a parent to provide a mutant with improved thermal stability, enzyme activity and / or oligogalactose production capacity compared with the parent. Meanwhile, the application takes the mutant M9 of Bgal1-3 as a parent to provide a mutant with improved hydrolysis activity compared with the parent. The beta-galactoside enzyme mutant can be used for converting lactose to produce low / zero-lactose or oligogalactose-rich dairy products, and is beneficial to the development of low / zero-lactose or oligogalactose-rich dairy product related industry.

The application discloses an application of astragalus polysaccharide in promoting lactic acid bacteria metabolism and improving quality and stability of fermented products, and belongs to the technical field of fermented dairy product processing. The application adds 2 ‰ to 10 ‰ of astragalus polysaccharide and sucrose in skimmed milk with respect to the mass of the skimmed milk, inoculates lactic acid bacteria starter after pasteurization, and constant-temperature fermentation is carried out until the end point to prepare fermented products. The application utilizes the dual functions of astragalus polysaccharide in promoting lactic acid bacteria metabolism and strengthening milk protein gel network to realize the synergistic improvement of quality and stability of fermented products. Experiments show that when the addition amount of astragalus polysaccharide is 4 ‰, the sensory score of the fermented product reaches 87.3, and the water holding capacity is increased by 11.95 % compared with the control group; scanning electron microscopy shows that the gel network is dense and has few pores; when the addition amount is 6 ‰, the viable cell count reaches 1.23 x 10 8 CFU / ml; and when the addition amount is 8 ‰, the texture characteristics are optimal. The application is simple in operation, suitable for industrial production, and provides a new way for the development of functional fermented dairy products.

The utility model provides a positioning and film pressing device for dairy product filling and sealing, including: a machine body, a top plate, a top box, a hydraulic cylinder, a controller, a first cross plate, a limiting rod, a pressure sensor, a second cross plate, a spring, a third cross plate, a slider, a mounting plate, a fixing screw, a scale, and a supporting leg; a plurality of supporting legs are fixedly connected to the top of the machine body, and the tops of the plurality of supporting legs are fixedly connected to a top plate in a rectangular structure. A third cross plate is arranged below the top plate. A plurality of sliders with a cross-section in an inverted "convex" shape of Chinese characters are slidably clamped on the inner wall of the third cross plate. The bottoms of the plurality of sliders are fixedly connected with mounting plates, and fixing screws are threadedly connected to the inner walls of the plurality of sliders; through the improvement of the positioning and film pressing device for dairy product filling and sealing, the utility model has the advantages of being able to adjust and position the film pressing position and ensuring the film pressing quality, thus effectively solving the problems and deficiencies in the existing device.

A kind of high viscosity dairy product sterilization device, the dairy product sterilization equipment technical field, including tank body, the upper surface of tank body is fixedly installed with tank cover, the upper surface of tank cover is fixedly installed with inverted U-shaped frame, hollow shaft is rotatably installed between tank cover and inverted U-shaped frame, the bottom end of hollow shaft is in sealed state, and hollow shaft extends and is arranged in tank body, the upper surface of inverted U-shaped frame is fixedly installed with steam supply sealed rotary joint, the exhaust end of steam supply sealed rotary joint is fixedly connected with the top end of hollow shaft, the outer surface of hollow shaft is fixedly provided with multiple stirring boxes, and multiple steam nozzles are fixedly installed on the upper and lower surfaces of stirring box and the outer surface of hollow shaft, driving mechanism for driving hollow shaft to rotate is installed between hollow shaft and tank cover, the utility model adopts steam nozzle array endogenous heating, can greatly improve heat transfer efficiency, make material heated highly uniform, effectively avoid local overheating and the problem of incomplete sterilization.

The present application provides a kind of stuffing cheese and its preparation method, it is related to dairy product technical field.The stuffing cheese of the present application includes crust and the stuffing filled in crust, and the stuffing includes continuous phase and porous cheese particles suspended in the continuous phase;The density of porous cheese particles is 0.95-0.98g / cm 3 , Pore size is 10~30μm;Continuous phase is thixotropic gel state continuous phase, with whipped cream as medium, and hydrophilic colloid and whey protein are added, and the viscosity under the condition of 4℃, 20rpm is 3000~4000cP.The stuffing cheese of the present application fundamentally solves the problem of stuffing layering and taste collapse, maintains the wet and chewiness of particle, significantly improves the sensory quality of product, improves the appearance uniformity of stuffing cheese and the stability within shelf life.

The application provides a soy nut plant cheese produced by using a composite starter and a preparation method and application thereof. The plant cheese prepared by the application is all of plant origin, avoids many environmental, food sensitivity, ethical and religious problems related to dairy products, can be applied to obese, allergic, three-high, vegetarian, lactose-intolerant people while meeting the consumption of ordinary people. The use of probiotic lactic acid bacteria fermentation to construct the basic taste produces a typical lactic acid taste, and the use of enzymes produced by molds to moderately hydrolyze macromolecular proteins and fats can improve the nutritional value, storage and flavor. The synergistic fermentation of composite strains gives the product unique flavor, texture and nutritional probiotic function, and can produce characteristic mold plant-based cheese analogs in line with the taste of Chinese people, and has a consumer-friendly label without addition.