1079 results about "Milk products" patented technology

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 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 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 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.

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 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 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 discloses a fermentation system and method for dairy product processing, and belongs to the technical field of automatic control fermentation systems, the system comprises a sensing module, a fault diagnosis module, a regulation and control module and an execution module; comprising the following steps: S1, detecting multi-source parameters in a preset fermentation tank in real time through a preset detection unit, predicting future parameters according to historical multi-source parameters, and marking the current multi-source parameters as abnormal data when the current multi-source parameters exceed a set threshold value; s2, inputting the abnormal parameters into a fault diagnosis module to generate a first judgment result and a second judgment result; s3, generating a first regulation and control instruction and a second regulation and control instruction according to the first judgment result and the second judgment result; and S4, by analyzing the first regulation and control instruction and the second regulation and control instruction, driving a plurality of execution units to execute regulation and control actions. Through the sensing module, the fault diagnosis module, the regulation and control module and the execution module, fermentation out-of-control caused by continuous distortion of key parameters is avoided.

The invention relates to the technical field of dairy product detection, in particular to solidified yoghurt and a preparation method thereof, the preparation method comprises the following steps: 1) mixing raw milk with ingredients, homogenizing and sterilizing to obtain a base material; (2) adding a leavening agent into the base material prepared in the step (1), carrying out ultrasonic treatment, and then filling and fermenting; and (3) standing the fermented product in the step (2) to obtain the set yoghurt. The preparation process of the yogurt is simple and convenient to operate, easy to implement industrially and good in repeatability. Compared with the traditional method, the product prepared by the method has better advantages in the aspects of texture fineness, taste smoothness and flavor uniqueness, and also has high product stability.

The application discloses efficient expression of Aspergillus oryzae beta-galactoside enzyme mutant and application thereof in dairy products, and belongs to the technical fields of enzyme engineering and dairy product processing, and particularly relates to efficient expression of Aspergillus oryzae beta-galactoside enzyme mutant and application thereof in dairy products.The mutant protein can be as follows: A1) a protein with an amino acid sequence of SEQ ID No.2; A2) a fusion protein with the same function obtained by connecting a label to the N terminal and / or C terminal of A1).The mutant protein is subjected to high-density fermentation in a 5L fermentation tank, and the enzyme activity of the fermentation liquor can reach 4628U / mL, and the recovery rate of the mutant enzyme is increased by 1.7 times.Compared with the wild type, the optimal pH of the mutant is increased from 4.5 to 5.5, the optimal temperature is decreased from 60 DEG C to 50 DEG C, the lactose hydrolysis efficiency is increased by 11%, and the mutant is more suitable for the production process of low / zero lactose dairy products.

The invention relates to the technical field of yoghourt preparation, in particular to normal-temperature cheese yoghourt capable of promoting calcium absorption and a preparation method of the normal-temperature cheese yoghourt. The normal-temperature cheese yoghurt mainly comprises the following raw materials in parts by weight: 60-70 parts of concentrated milk, 10-15 parts of distilled water, 5-10 parts of single cream, 2-10 parts of cream cheese, 2-10 parts of xylitol, 1-6 parts of starch, 0.1-0.5 part of tricalcium phosphate, 0-0.05 part of mogroside, 0.001-0.005 part of a leavening agent, 0.001-0.006 part of vitamin A and 0.001-0.006 part of vitamin D. The cheese yoghurt is reasonable in component matching, simple and stable in preparation process, free of preservatives and colloids, low in production cost and suitable for industrial production. The prepared product is uniform and stable, tastes fine and smooth, can be stably stored for a long time at normal temperature (at least 6 months at normal temperature), maximally retains the rich flavor and high nutrition density of cheese and the refreshing taste and digestibility of yoghourt, and meets the requirements of consumers on healthy, safe, delicious and convenient high-quality dairy products.

The embodiment of the invention provides a dairy product quality detection method and system based on spectral analysis, and belongs to the technical field of optical detection. The method comprises the following steps: introducing a dairy product sample to be detected into a constant-temperature colorimetric pool, emitting incident light by utilizing a modulated light source, and simultaneously collecting original spectral signals in a sample channel and a reference channel; generating a correction spectrum based on the original spectrum signal, and inputting the correction spectrum into an integrating sphere to collect omni-directional transmission light to obtain a total transmission spectrum; scattering distribution data at different angles are obtained based on an annular multi-angle detector array arranged on the outer wall of the constant-temperature colorimetric pool; constructing a scattering compensation factor based on the scattering distribution data and the total transmission spectrum, and acting the scattering compensation factor on the total transmission spectrum to obtain an effective absorption spectrum; and inputting the effective absorption spectrum into a composition calculation model, and outputting the content of each target component of the dairy product to be detected. According to the scheme, rapid, lossless and high-precision detection of the key component content of the dairy product is realized.

The invention provides vehicle-mounted equipment and a vehicle, and relates to the technical field of vehicles. The vehicle-mounted equipment comprises an oxygen generation assembly and a refrigerator assembly; the oxygen generation assembly comprises an oxygen generation mechanism and a nitrogen storage device; a nitrogen outlet of the oxygen generation mechanism is communicated with the nitrogen storage device, and nitrogen discharged from the nitrogen outlet can flow into the nitrogen storage device; the refrigerator assembly comprises a heat exchange area, the nitrogen storage device communicates with the heat exchange area, and nitrogen exhausted by the nitrogen storage device can flow into the heat exchange area. Nitrogen discharged by the nitrogen storage device flows into the heat exchange area, and after the nitrogen exchanges heat in the heat exchange area to a proper temperature, the nitrogen flows into a refrigerating box of the refrigerator assembly, so that the fresh-keeping function on food is achieved. According to the refrigerator, food is preserved through nitrogen, fat photooxidation caused by the fact that the UV lamp directly irradiates dairy products and the like can be prevented, peculiar smells generated by the refrigerator assembly are prevented, the UV lamp tube does not need to be wiped with ethyl alcohol regularly, and use convenience is high.

The invention relates to the technical field of dairy products, in particular to liquid milk for children and a sterilization and preparation method thereof. When the liquid milk for children is prepared, the pressure of the dynamic ultrahigh-pressure microjet is 150-200MPa, the holding time is 12-15s, an emulsifier used in the liquid milk for children comprises mono-and diglycerol fatty acid ester, polyglycerol fatty acid ester and propylene glycol fatty acid ester, and the emulsifier accounts for 0.06-0.12% of the liquid milk for children by mass. The liquid milk obtained by adopting the compound emulsifier and the microjet treatment condition provided by the invention is uniform in color and luster; the tissue state is a uniform fluid, and the phenomena of precipitation, clots, impurities, viscosity and thickness are avoided; the beverage has the fragrance of cow milk, is delicious and sweet in taste, and does not have any other abnormal taste.

The invention provides a method for improving the stability of fermented milk through ultrasonic-polysaccharide synergism and the fermented milk, and relates to the technical field of dairy products. The method comprises the following steps: performing ultrasonic treatment on a mixture of homogenized and sterilized raw milk and sodium alginate to obtain a fermentation base material, wherein the ultrasonic treatment conditions are as follows: the ultrasonic treatment power is 144-240W, the frequency is 20-40kHz, and the treatment time is 4-10min. Sodium alginate is added into raw milk, the stability of the fermented milk is improved through ultrasonic-polysaccharide synergism, when ultrasonic breaks a long chain of sodium alginate, casein binding sites are specifically activated, and an egg box structure is efficiently induced to be formed, so that a more compact and stable three-dimensional network gel structure is constructed; the product quality and the storage stability of the fermented milk are improved.

The invention relates to a dairy product quality grade determination method based on multi-source information fusion, and belongs to the technical field of artificial intelligence. The method comprises the following steps: acquiring dairy product quality data and environmental factor data; constructing a feature interaction matrix, and determining feature weight distribution based on the dynamic curvature change of the matrix; based on the feature weight vector and the original input feature vector, local details are enhanced through a high-frequency path, a global trend is smoothed in combination with a low-frequency path, and then multi-scale enhanced features are generated; constructing a dairy product quality grade judgment model; comprising an improved graph attention network feature interaction module, a feature extraction and quality grade determination module and a comprehensive loss function. Training the model by adopting the training data set to finally obtain a trained model; and inputting a newly collected dairy product sample into the trained model to obtain a dairy product quality grade determination result. According to the invention, the judgment accuracy of the product quality under different environmental conditions can be improved.

The invention relates to white lentil dairy substitutes, a process for manufacturing said substitutes and food products comprising said white lentil dairy substitutes. The white lentil dairy substitutes of the invention can be used to replace a wide range of dairy products including powdered and milks and creams, including whipping cream. They also have application as beverage creamers and as ingredients in food products such as ice cream.

The invention is suitable for the technical field of carbon emission monitoring and carbon footprint accounting, and provides a multi-source emission data-oriented carbon footprint dynamic accounting system, which comprises a data acquisition module, a compensation energy consumption index generation module, an abnormal temperature fluctuation identification module and a correction coefficient generation module, the sample selection module is used for acquiring initial carbon factor parameters when a target factory processes a current dairy product under the condition that the plate heat exchanger with the improved structure is adopted, extracting historical processing data of the target factory, and selecting a plurality of processing samples corresponding to the current dairy product and based on the process condition of the plate heat exchanger before improvement from the historical processing data. According to the method, a carbon factor dynamic correction mechanism based on the heat sealing section temperature fluctuation behavior is constructed, and the traditional static accounting mode that expected efficiency is improved only according to the structure of the plate heat exchanger, and carbon factor parameters are directly set is broken through.

This invention relates to the field of microbial technology, specifically to a strain of *Lactobacillus rhamnosus* and its uses. The preservation number of the *Lactobacillus rhamnosus* strain is CGMCC No. 25682. The *Lactobacillus rhamnosus* strain of this invention exhibits excellent free radical scavenging, oxidative stress response, antioxidant, and anti-aging capabilities. It can increase the levels of superoxide dismutase, glutathione peroxidase, and glutathione, decrease malondialdehyde levels, and improve the scavenging rate of hydroxyl radicals and DPPH radicals. It can produce DPP-4 and α-glucosidase inhibitors and stimulate NCI-H716 cells to produce GLP-1, demonstrating potential for blood glucose regulation. The *Lactobacillus rhamnosus* strain of this invention can also be used to ferment and produce fermented dairy products, fermented oat products, and other fermentation products.

A weight loss supplement composition is disclosed. The composition comprises a first pre-defined amount of dairy product such that the dairy product is a heavy and lactose-free whipping cream; an effective amount of sugar-free flavoring extract; and a second pre-defined amount of isolate whey protein; wherein the first pre-defined amount of the dairy product, the effective amount of the sugar-free flavoring extract, the second pre-defined amount of the isolate whey protein are mixed to a desired consistency for preparing a weight loss supplement.

This disclosure relates to dairy products, methods for producing dairy products, uses of dairy products, and dairy-based products including dairy products. This disclosure also relates to methods for improving or maintaining physical performance in subjects, and dairy products or dairy-based food products for use in improving or maintaining physical performance in subjects.

The invention discloses a yak milk casein ACE (angiotensin converting enzyme) inhibitory peptide as well as a preparation method and application thereof, and relates to the technical field of medicines and health-care products. The preparation method of the yak milk casein ACE inhibitory peptide comprises the following steps: taking yak milk casein as a substrate, adding NaCl and cane sugar to prepare a fermentation culture medium, inoculating a high-yield protease strain into the fermentation culture medium for constant-temperature fermentation, deactivating enzyme after fermentation, centrifugally collecting supernate, and freeze-drying to obtain the yak milk casein ACE inhibitory peptide. The yak milk casein ACE inhibitory peptide oral liquid contains sodium carboxymethyl cellulose, cane sugar, citric acid and yak milk casein ACE inhibitory peptide, the invention also provides an application of the yak milk casein ACE inhibitory peptide in preparation of drugs or health-care products for assisting in lowering blood pressure. The yak milk casein ACE inhibitory peptide disclosed by the invention has an antihypertensive function and good palatability, fills the blank of a yak milk deep processing product market, and provides a technical path for extension of yak milk from a traditional dairy product to the biological medicine field.

The application belongs to the technical field of dairy product processing, and particularly relates to a natural fruit-flavor yogurt without additives and a preparation method thereof. The natural fruit-flavor yogurt comprises the following raw materials in terms of the total mass of the raw materials: 80-92% of raw milk, 5-9% of sugar, 0.01-0.03% of a ferment, and the rest of water to make up to 100%. The ferment is Dangxiong LB VIII bacterial agent of lactobacillus delbrueckii subsp. lactis. The yogurt formula of the application does not add any food additives, jam and fruit juice, and meets the consumption trend of 'natural, nutritious and healthy'. Moreover, the yogurt product prepared by the application contains flavor substance phenylacetaldehyde, which gives the yogurt a pleasant special fruit flavor and a unique natural tomato flavor.