1761 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 goat milk product cold-chain logistics system risk evaluation method. The method comprises the steps of S1, collecting a plurality of key parameters in a goat milk product cold-chain logistics process in real time; s2, historical cold-chain logistics data are collected, risk event labeling is carried out, and a historical data set is generated; s3, preprocessing the real-time data set and the historical data set, and generating a feature vector for risk assessment by applying a feature engineering technology; s4, based on the feature vectors, a support vector machine algorithm is adopted to construct a multi-level risk assessment model through a multi-dimensional feature fusion technology; s5, performing dynamic risk assessment according to the real-time data set and the multi-level risk assessment model; and S6, according to a dynamic risk assessment result, by setting an intelligent threshold value, automatically identifying a potential risk and triggering an early warning mechanism, forming an early warning signal, and according to an early warning level, automatically starting an intervention measure. The method has the advantages of being accurate, real-time and dynamic in response, and the safety and reliability in the cold-chain logistics process are effectively improved.

The invention relates to the field of microorganisms, in particular to a plant lactobacillus and application thereof in bacteriostasis. Specifically, the preservation number of the plant lactobacillus LP06 is CGMCC (China General Microbiological Culture Collection Center) No. 28412. The plant lactobacillus LP06 provided by the invention can be used for inhibiting the growth of debaryomyces hansenii, candida tropicalis and penicillium rochei, and also has an inhibiting effect on super bacteria acinetobacter baumannii, pseudomonas aeruginosa, klebsiella, escherichia coli, staphylococcus aureus and listeria monocytogenes. The plant lactobacillus LP06 provided by the invention has broad-spectrum bacteriostatic ability, and bacteriostatic powder prepared from the bacterium can be used as a biological preservative for corrosion prevention of dairy products such as yoghourt, cheese and the like and other foods.

The invention relates to the technical field of microorganisms, in particular to a lactobacillus kefir-producing subsp. Kefir W182 and application thereof. The preservation number of the lactobacillus kefir-producing subspecies is CGMCC No.27058, the preservation time is April 11, 2023, and the lactobacillus kefir-producing subspecies can survive for a long time in intestinal tracts, has a strong adhesion characteristic, can produce exopolysaccharides at high yield, can be used for fermenting dairy products, fruit juice, fruit puree, soybean milk and the like, and can also be used for preparing leavening agents and natural thickening agents. Especially when applied to fermented milk products, the fermented milk products can have rich flavor and very good viscosity without adding any existing thickening agent and emulsifying agent, can remarkably reduce separation of whey, can be stored for a long time, and have wide application in the field of food.

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 belongs to the technical field of dairy product processing, particularly relates to high-calcium milk containing colostrum basic protein, and further discloses a preparation method of the high-calcium milk. According to the high-calcium milk containing colostrum basic protein, milk serves as a main raw material, and milk mineral salt, a stabilizer, a thickening agent, nutrients, vitamin D, the colostrum basic protein and other raw material components are added. According to the high-calcium milk containing the colostrum basic protein, due to the proportion of the colostrum basic protein and the vitamin D, the nutritional value of the milk is effectively improved, calcium conversion and absorption can be promoted, calcium absorption by bones can be promoted, and the immunity of a human body is effectively improved.

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.

The invention provides an automatic camel milk powder preparation method. The method comprises the steps of intelligent raw material pretreatment, multifunctional active ingredient protection, intelligent gradient low-oxygen concentration and intelligent technological parameter optimization model establishment. According to the method, through intelligent process optimization and a multi-stage low-oxygen micro-pressure drying technology, the retention rate of heat-sensitive nutritional ingredients in the camel milk is greatly increased, meanwhile, fat oxidation is effectively inhibited, the flavor of the milk powder is improved, and the shelf life of the milk powder is prolonged. According to the method, dynamic optimization and real-time quality control of process parameters are realized through mathematical modeling and an industrial Internet of Things system, production energy consumption is reduced, and high consistency of batch-to-batch quality is ensured. The milk powder particles are uniform in particle size, the instant solubility and the taste are remarkably improved, and the production efficiency and the economic benefits are greatly improved. The introduction of the block chain traceability system further enhances the traceability of the product, and meets the requirements of consumers for high-quality dairy products.

The invention relates to the technical field of sugar detection in dairy products, and discloses a method for determining sugar in dairy products by using ultra-high performance liquid chromatography-mass spectrometry, and the method comprises the following steps: establishing a regression equation of various sugar standard substances by using ultra-high performance liquid chromatography-mass spectrometry; removing protein in the dairy product sample by using acetic acid to obtain a dairy product sample without the protein; removing lipids in the dairy product sample without the proteins by using a solid-phase extraction small column to obtain a dairy product sample without the proteins and the lipids; detecting the dairy product sample without proteins and lipids by using ultra-high performance liquid chromatography-mass spectrometry, and carrying out qualitative and quantitative analysis on sugar in the dairy product sample according to the regression equation; wherein in the ultra-high performance liquid chromatography-mass spectrometry, two amino chromatographic columns are connected in series. According to the method provided by the invention, as many as 20 saccharides and sugar alcohols in the dairy product can be accurately determined, and the 20 saccharides and sugar alcohols in the dairy product can be qualitatively and quantitatively determined.

The present disclosure is in the field of dairy technology. It relates to methods for producing pasta filata type cheese products and products produced therefrom. The disclosure describes new strains and starter cultures comprising said strains suitable for preparing pasta filata type cheese products.

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 relates to oleogel compositions and dairy food products and dairy analogue food products comprising the oleogel compositions. In particular, the invention relates to the use of oleogel compositions to lower the saturated fat content of dairy and dairy analogue food products whilst also providing desirable organoleptic properties for the food products.

The utility model discloses a fermentation device for processing goat milk products, which comprises a base, the top of the base is fixedly provided with a limit ring, the inner side of the limit ring is provided with a fermentation tank, the top of the fermentation tank is provided with a cover plate, and the top of the cover plate is fixedly provided with a motor through a support. Heating strips are started to heat the surface of the fermentation tank, meanwhile, a motor is started to drive a rotating rod to rotate, the rotating rod rotates to drive a plurality of stirring blades to rotate, the stirring blades rotate to mix and stir goat milk and additives in the fermentation tank, and meanwhile, the rotating rod rotates to drive a reciprocating lead screw to rotate through a transmission wheel and a transmission belt; the reciprocating lead screw rotates to drive the threaded sleeve to reciprocate up and down, the threaded sleeve moves to drive the annular frame to move, and the annular frame moves to drive the heating strip to move, so that the effect of uniformly heating the fermentation tank is achieved, and the fermentation efficiency is effectively improved.

The invention belongs to the technical field of biological agents, and particularly relates to application of plant lactobacillus BD7807 in preparation of cheese. According to the cheese prepared by taking the plant lactobacillus BD7807 as a core fermentation strain, the quality and functional characteristics of the cheese are remarkably improved. In particular, the cheese exhibits a higher water binding capacity, a stronger acid producing ability, a lower pH value, a lower fat content, and a richer level of taste. The characteristics not only optimize the texture and flavor of the cheese, but also endow the cheese with higher nutritional value and health attribute. Therefore, the method has important practical significance in promoting the upgrading of cheese products and meeting the requirements of consumers on high-quality and functional dairy products, and shows a wide market application prospect.

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 discloses a food quality safety tracking management system based on big data, and relates to the technical field of food safety, the system can collect various quality data in real time at key nodes of dairy product production and storage, and realize automatic association of batch information. The parameter acquisition module acquires dairy product production data in real time through acquisition equipment installed at a production node, and acquires storage data at a storage node at the same time. After the data is transmitted to the central database, the system preprocesses the data, and finally a complete preservative traceability data set is generated. And associating the quality data of each batch by using the unique identifier, and associating the dairy product batch ID with the preservative batch ID to form a dairy product component association table PCA, and establishing a detailed tracing relationship between different batches. The module enhances the traceability and transparency of the product quality, and is convenient for quickly finding out the problem source when the quality problem occurs.

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 present invention discloses a method and system for processing dairy product quality data based on traceability information, the method comprising: obtaining traceability information and sensor information of multiple links corresponding to target dairy products; based on a neural network algorithm, identifying predicted risk links with quality risks in the multiple links according to the traceability information; screening out high-risk links and corresponding risk types from all predicted risk links according to the sensor information and a preset information verification algorithm; generating link monitoring instructions corresponding to the high-risk links according to the high-risk links and the corresponding risk types to send to the corresponding device end. It can be seen that the present invention can effectively improve the timeliness and control effect of dairy product quality risk management and control, improve the safety quality of dairy products, and reduce dairy product safety accidents.

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 provides milky tea base milk and a preparation method thereof and fruity milky tea, the milky tea base milk comprises, by weight, 30-80 parts of a cow milk raw material, 0.1-3 parts of an emulsifier, 0.01-3 parts of a stabilizer, 0.2-3 parts of buffer salt and the balance of water, the cow milk raw material comprises raw cow milk or a mixed emulsion of raw cow milk and grease, and the emulsifier is an emulsifier. The emulsifier is selected from one or more of sodium stearoyl lactylate, diacetyl tartaric acid ester of mono (di) glycerides, fatty acid ester of mono (di) glycerides, polyoxyethylene (20) sorbitan monostearate and polyglycerol fatty acid ester, and the emulsifier further comprises sodium caseinate. The milk tea base milk starts from a milk product, free matching of the milk product and different acidic fruits is realized by constructing a stable system of the acidic milk beverage, the problem of flocculation and denaturation caused by matching of neutral milk and different acidic fruits is practically solved, and the obtained fruit tea is mellow in taste and has good flavor and quality, and the product is easy in raw material obtaining and low in cost. The process is simple and convenient and has the advantage of large-scale production.

The invention belongs to the technical field of dairy products and food biology, and particularly relates to a method for preparing hypoallergenic whey protein through combination of an enzyme method and glycosylation and application of the hypoallergenic whey protein. The method specifically comprises the following steps: carrying out enzymolysis on whey protein isolate by using alkaline protease to prepare a whey protein hydrolysate, adding allose, uniformly mixing, carrying out glycosylation reaction under a freeze-drying condition, and finally, carrying out ultrafiltration and dialysis to remove redundant sugar, so as to prepare a sample, namely the low-sensitization whey protein. According to the whey protein prepared by the method, the sensitization is effectively inhibited, the low sensitization after digestion is ensured, and the problem that the sensitization is increased in the digestion process is avoided.

The invention relates to the technical field of foods, and provides a micron-sized milk-fat-ball-like food colloid and a preparation method of the micron-sized milk-fat-ball-like food colloid. According to the preparation method disclosed by the invention, aloe vera, edible oil such as wheat germ oil and water are used as raw materials to prepare the micron-sized creamy-ball-like food colloid, the limitation of components of dairy products is completely eliminated, and the prepared creamy-ball-like food colloid presents a creamy-ball-like structure of which the particle size is greater than that of milk under a 200-500-time light microscope, so that the stability of the food colloid is greatly improved. The surface of the ball is negatively charged like a cream ball. The food colloid prepared by the preparation method provided by the invention has cold and hot stability from-80 DEG C to 121 DEG C, and the shelf life exceeds 12 months. The prepared food colloid with the milk fat ball-like structure is large in development potential, milk components do not need to be simulated, proper hydrophilic and hydrophobic components can be added into a water phase and an oil phase, and the food colloid can be used as a transmission system of bioactive components and can be industrially produced.

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 utility model discloses a packing box stacking device for dairy product production, which relates to the technical field of dairy product production, and is characterized in that a linkage mechanism comprises a first motor and a second motor, the mounting ends of the first motor and the second motor are connected with a mounting seat, the output end of the first motor is connected with a first screw rod, and the output end of the second motor is connected with a second screw rod; the outer surface of the first screw rod is in threaded connection with a first threaded seat, and the output end of the second motor is connected with a second screw rod, so that the first motor and the second motor can be controlled to drive the first screw rod and the second screw rod to rotate, drive the first threaded seat and the second threaded seat to move, drive a first gear to rotate and drive a protection plate to rotate; when the clamping mechanism clamps the packaging box to move, the lower portion of the packaging box is protected by the protection plate all the time, and therefore the problems that due to the accuracy change of the force sensor, the clamping mechanism clamps the packaging box too loosely, the packaging box falls off from the air, dairy products contained in the packaging box are damaged, and large economic losses are caused are solved.

The present invention discloses a method for separating and preparing milk fat globule membrane, belonging to the technical field of dairy product processing. The method for separating and preparing milk fat globule membrane according to the present invention uses fresh animal milk after centrifugation and sterilization as raw material, and realizes the preparation of buttermilk by controlling the ripening temperature and time of the cream; further, the casein in the buttermilk is removed by using the rennet method, and after regulating the rennet coagulation step, the extraction rates of MFGM protein and phospholipid reach 56.42% and 72.57%; further, after regulating the whey drainage step of the rennet, the flocculation structure of the casein becomes loose, which is beneficial to the recovery of milk fat globule membrane components in the buttermilk whey, and the extraction rates of MFGM protein and phospholipid increase to 68.90% and 80.57% respectively; further, with the assistance of ultrasonic physical extraction, the extraction rates of MFGM protein and phospholipid are further increased to 78.26% and 83.12% respectively.