193 results about "Milk protein" patented technology

The invention relates to the technical field of microorganisms, in particular to application of streptococcus non-lactolyticus GX-7 and a complex microbial inoculant thereof in sugarcane leaf silage, the strain GX-7 is separated from healthy pig manure by a research group, and through detection, the strain has good cholate resistance and is suitable for surviving in intestinal tracts, and the strain GX-7 has good cholate resistance and is suitable for being used as a feed additive. The antibacterial effect on pseudomonas fluorescens, listeria monocytogenes, salmonella choleraesuis and shigella flexneri is achieved; the strain has a good fermentation capability on sugarcane leaves, and the sugarcane leaves are inoculated with a complex microbial inoculant prepared from streptococcus non-lactolyticus GX-7 and streptococcus non-lactolyticus GX-2, so that a synergistic fermentation effect can be achieved; after the silage prepared from the complex microbial inoculant is fed to female buffalo in the gestation period, it is found that the silage can effectively increase the content of milk protein, milk total solids and milk non-fat solids in colostrum of the female buffalo and relieve diarrhea of the female buffalo, and the silage is safe and good.

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 the technical field of cream cheese preparation, in particular to whey-free natural fruity original cream cheese and a preparation method thereof.The whey-free natural fruity original cream cheese comprises a raw material bag, and the raw material bag comprises, by mass, 45-60 parts of single cream, 20-30 parts of concentrated milk, 20-30 parts of milk protein powder, 20-30 parts of table salt, 20-30 parts of a stabilizer and 20-30 parts of a composite leavening agent; the mass part of the concentrated milk is 35-50; 4-7 parts by mass of milk protein powder; the mass part of the table salt is 0.5-1.5 parts. The cream cheese with natural fruity flavor is prepared, high-index single cream and concentrated milk protein are used as raw materials, through a specific fermentation technology, pleasant fruity flavor can be generated without additional addition of flavor substances, and the flavor category of original cheese is enriched. And a semi-finished product can be obtained without discharging whey after fermentation, so that the process is simplified, the efficiency is improved, the problems of microbial risk and texture deterioration caused by addition of jam and secondary heat treatment in the traditional processed cheese are avoided, and the safety and quality of the product are remarkably improved.

The invention discloses a soft shell jacket composite fabric and a preparation method thereof, and aims at solving the problem that an existing soft shell jacket fabric is poor in waterproof performance. According to the technical scheme, the fabric is characterized by comprising a waterproof layer, a warm-keeping layer and a skin-friendly layer which are sequentially arranged from top to bottom, and the skin-friendly layer is prepared from, by weight, 40-60 parts of cotton fibers, 10-15 parts of milk protein fibers, 10-25 parts of bamboo pulp fibers and 20-45 parts of antibacterial fibers; the surface of the waterproof layer is coated with a waterproof finishing agent, and a waterproof film layer is fixedly bonded to the surface of the waterproof layer. The waterproof performance of the fabric is enhanced by arranging the waterproof layer, the warm-keeping effect and comfort of the fabric can be considered by arranging the warm-keeping layer and the skin-friendly layer, the fabric is more comfortable to wear, and outdoor requirements under more conditions are met.

The invention discloses an SNP molecular marker for increasing the milk yield of Holstein cattle and application of the SNP molecular marker, the SNP molecular marker is located at a mutation site of a Holstein cattle genome Leptin gene, the gene number of the Leptin gene in an NCBI database is NC037333.1, the SNP molecular marker is located at the 1761th basic group of a cDNA sequence of the Leptin gene, and the mutation basic group is A or G. When the basic group of the SNP molecular marker is A, the genotype is AA or AG, and the milk fat rate and the milk protein rate of Holstein cow milk production are high; when the basic group of the SNP molecular marker is G, the genotype is GG, the milk yield of Holstein cattle in 305 days is high, and the milk quality is not obviously reduced. The marker is applied to genetic improvement of dairy cows, and the frequency of dominant alleles can be improved generation by generation by selecting individuals carrying the dominant alleles, so that the lactation performance of the dairy cows is effectively improved, the breeding efficiency is optimized, and the competitive advantage in the field of dairy cow breeding is enhanced.

The invention provides a milk protein peptide which takes milk protein as a raw material and has the effects of promoting calcium absorption and improving bone health and application of the milk protein peptide. Specifically, milk protein peptide sequences, including YGGVSL and SQRY, are screened by adopting enzymolysis, sequence identification and molecular docking methods. The milk protein peptide is proved to have high calcium transport promoting capacity in the in-vitro intervention of Caco-2 cells, and the milk protein peptide is proved to have the capacity of promoting osteogenesis and inhibiting bone resorption in the in-vitro intervention of MC3T3-E1 mouse embryo osteoblasts. In animal experiments, by increasing the content of blood calcium and bone calcium, reducing the content of excrement calcium, improving mRNA expression of calcium ion channel protein, calcium binding protein and peptide transporter in intestinal tracts, enhancing the efficiency of calcium entering blood, promoting osteogenesis and inhibiting bone resorption, the milk protein peptide is comprehensively proved to have the capabilities of improving calcium resorption of organisms and improving bone health. The milk protein peptide has both functionality and nutrition, and has a wide application prospect in the aspect of bone health.

The invention discloses an anti-muscle attenuation composition and application thereof, and the composition provided by the invention comprises an anti-muscle attenuation peptide, WPC, MLCT and CaHMB; the muscle attenuation resisting peptide is zymolyte obtained after milk protein is subjected to protease enzymolysis, the zymolyte comprises polypeptide with the absolute net charge density ridge-shaped region distribution of a peptide chain formed by a head peptide fragment, a middle peptide fragment and a tail peptide fragment, the head peptide fragment is j1, the middle peptide fragment is j2, and the tail peptide fragment is j3; the charge density of the j1 and the charge density of the j3 are both larger than the charge density of the j2, or the charge density of the j1 and the charge density of the j3 are both smaller than the charge density of the j2. Through mutual cooperation of the muscle attenuation resisting peptide, the WPC, the MLCT and the CaHMB, the effect of obviously improving the muscle attenuation resisting effect is achieved.

A powder contains a buffer salt and an amino acid, for example one or both of (i) least one glycine or functional derivative thereof or (ii) at least one N-acetylcysteine, L-cysteine or functional derivative thereof. Optionally the powder additionally includes at least one vitamin or mineral. Preferably the powder has at least one characteristic selected from the group consisting of (i) the amino acid is present in an amount that at least partially comprises the amino acid in a form selected from the group consisting of free form, dipeptides, tripeptides and mixtures thereof and (ii) the powder is substantially free of enzymes and antibodies. The powder can be reconstituted in a liquid containing an acidic component, such as juice or a polyphenol, and / or a protein, such as milk protein, plant protein, collagen or blends thereof. The buffer salt can minimize or prevent denaturation of protein and / or coagulation of protein upon reconstitution of the powder in the liquid.

The present disclosure addresses the problem of providing a bakery food product mix that contains 50 mass% or more of whole wheat flour and can produce bakery food products having good baked color, soft texture, and rising properties.　The bakery food product mix contains 50 mass% or more of whole wheat flour, milk protein, and soybean protein.

Methods and compositions use a galactooligosaccharide (GOS) for increasing absorption of zinc, such as zinc naturally present in ingredients of the composition and / or present in a food product, a meal or a diet, wherein the food product, meal or diet is combined with the composition and / or consumed separately from the composition. Some embodiments are directed to a milk-based composition comprising zinc intrinsically present in the milk, further comprising milk protein, and further comprising a mixture of lactose, glucose, galactose and the galactooligosaccharide (GOS). In some embodiments, the milk-based composition does not contain exogeneous zinc, such that the only zinc in the composition is the zinc intrinsically present in the milk.

To produce fermented milk that has a high content of whey protein and a smooth texture without using special raw material or equipment.SOLUTION: A static-fermented milk has a milk protein content of 5.2 mass% or more relative to the static-fermented milk, and contains both of non-heat-denatured whey protein and heat-denatured whey protein.SELECTED DRAWING: None

The invention relates to the technical field of milk food preparation, in particular to normal-temperature fermented milk and a preparation method thereof. The ultrasonic treatment acts on the milk base material and fermentation strain composite system, and the ultrasonic process parameters adaptive to the composite system are developed, so that the metabolic activity of the milk protein structure and the fermentation strain can be regulated and controlled, the generation of nitrogen oxides can be directionally inhibited, and the potential risk of health can be reduced. The ultrasonic treatment process is short in time, easy to regulate and control and easy to efficiently integrate with an existing fermented milk production line, and has good large-scale production potential. Besides, ultrasonic treatment is carried out on a milk base material and fermentation strain composite system under specific parameters, the protein gel network structure can be optimized to improve the texture, meanwhile, the content of sulfides, alcohols, aldehydes, ketones and aromatic compounds is directionally increased, and the flavor of the product is optimized.

This application relates to the field of dairy food preparation technology, specifically to a room-temperature fermented milk and its preparation method. This application utilizes ultrasonic treatment on a composite system of milk base material and fermentation strains, and develops ultrasonic process parameters adapted to this composite system. This allows for the regulation of milk protein structure and the metabolic activity of fermentation strains, specifically inhibiting the generation of nitrogen oxides to reduce potential health risks. The ultrasonic treatment process of this application is short, easily controllable, and easily integrated with existing fermented milk production lines, possessing good potential for large-scale production. Furthermore, by ultrasonically treating the composite system of milk base material and fermentation strains under specific parameters, this application can also optimize the protein gel network structure to improve texture, while simultaneously increasing the content of sulfides, alcohols, aldehydes, ketones, and aromatic compounds, thus optimizing product flavor.

The application belongs to the technical field of food processing, and relates to a high-protein and low-fat baked potato crisp with balanced nutrition and a preparation method thereof. Raw materials of the high-protein and low-fat baked potato crisp include potato powder, concentrated milk protein, soybean protein isolate, egg protein, maltitol solution, polydextrose, vegetable oil, sodium bicarbonate and water. The combination of the concentrated milk protein, the soybean protein isolate and the egg protein makes the protein content higher than 21%, the forming performance good and the breakage rate low. The baking process is used to replace the frying process, and the oil content of the finished product is only about 11%, which is much lower than 30% of the commercially available fried potato chips. The high-protein and low-fat baked potato crisp is rich in high-protein, high-dietary fiber, various vitamins and minerals, and has balanced nutrition.

The invention discloses a waterproof antibacterial moisture-conducting home textile fabric and a preparation method thereof, and belongs to the field of textile fabric processing, the waterproof antibacterial moisture-conducting home textile fabric sequentially comprises a waterproof antibacterial outer layer, a sweat-absorbing middle layer and an antibacterial inner layer from top to bottom, and the waterproof antibacterial outer layer, the sweat-absorbing middle layer and the antibacterial inner layer are connected together in a laminated mode; the waterproof and antibacterial outer layer is used for preparing waterproof and antibacterial silicon dioxide nano particles through a method of initiating atom transfer radical polymerization on the surface, then the waterproof and antibacterial silicon dioxide nano particles are polymerized on the surface of the cotton fabric, the sweat-absorbing middle layer is composed of regenerated cellulose fibers with sweat-absorbing columns, and the antibacterial inner layer is formed by weaving bamboo fibers and milk protein fibers. The home textile fabric has excellent waterproof, antibacterial and moisture-conducting properties, and the washing resistance and the strength of the home textile fabric are basically not affected.

The invention belongs to the technical field of biological medicine, and particularly relates to a mycoplasma synoviae culture medium capable of improving strain titer and a preparation method of the mycoplasma synoviae culture medium. The mycoplasma synoviae culture medium comprises a basic culture medium and auxiliary components, the basic culture medium is prepared from HEPES, milk protein hydrolysate, MEM, beef heart extract powder, coenzyme I, 1% phenol red, magnesium sulfate heptahydrate, L-cysteine hydrochloride, lactose-N-tetrasaccharide, disodium clodronate and water; the auxiliary components comprise porcine serum and penicillin. According to the mycoplasma synoviae culture medium obtained by the preparation method, the passage time of the mycoplasma synoviae is shortened, and the strain titer is improved. The inactivated vaccine prepared from the chicken mycoplasma synoviae cultured by the culture medium is good in safety and immunogenicity, can effectively prevent infection of the chicken mycoplasma synoviae, and has a good application prospect.

The present invention relates to an aerated frozen confection comprising: fat in an amount of from 3 wt% to 15 wt%; sugar in an amount of 10 wt% to 30 wt%; milk protein in an amount of from 0.2 wt% to 0.6 wt%; wherein the milk protein is from 20 wt% to 50 wt% of whey protein and from 50 wt% to 80 wt% of casein.

Methods and compositions improve immune health. A method for improving immune health comprises administering to an individual in need thereof a composition comprising milk protein, preferably from 20% to 40% by dry weight of the composition; and a mixture of lactose, glucose, galactose and galactooligosaccharide, preferably from 32% to 55% by dry weight of the composition. The mixture of lactose, glucose, galactose, and galactooligosaccharide may contain from 0.1% to 30% by weight of the lactose, from 8% to 40% by weight of the glucose, from 32% to 55% by dry weight of the glucose, from 0.1% to 20% by weight of the galactose, and from 40% to 90% by weight of the galactooligosaccharide.

The invention belongs to the technical field of biological medicines and bioactive peptides, and relates to a xanthine oxidase inhibitory peptide derived from goat milk protein and application thereof. The amino acid sequence of the xanthine oxidase inhibitory peptide is as shown in SEQ ID NO. 1. The xanthine oxidase inhibitory peptide can be used for preparing a product for inhibiting xanthine oxidase or a product for regulating and controlling the uric acid level in a human body. The XOD regulation active peptide provided by the invention is safe in source and clear in structure, can be applied to the field of functional food or nutrition intervention, and provides a safe and natural active substance basis for diet regulation of hyperuricemia and related metabolic diseases.

This invention provides a composition for determining unpleasant flavors derived from milk proteins and a composition for simulating unpleasant flavors derived from milk proteins. [Solution] A composition for determining unpleasant flavors derived from milk protein, containing one or more compounds selected from group A below, and a pseudo-unpleasant flavor composition of milk protein, containing one or more compounds selected from group A below. (Group A) 2-Propyl-2-octenal, 2-Pentylpyridine, 2-Butyl-2-octenal

The application discloses a stuffed cheese and a preparation method and application thereof, and relates to the technical field of dairy products.The stuffed cheese comprises an outer skin and stuffing, and the stuffing comprises the following raw material components in percentage by mass: 30-35% of skimmed milk, 2-3% of milk protein, 0.9-1.5% of a stabilizer, 0.2-0.5% of an emulsifier, 0.4-0.5% of edible salt, and the rest of light cream; the mass ratio of the stabilizer to the milk protein is 1:1.5-3.5; the stabilizer comprises a hydrophilic colloid and a thickening agent, and the mass ratio of the hydrophilic colloid to the emulsifier is 1:0.8-1.3.The application constructs a milk protein-emulsifier-hydrophilic colloid-thickening agent composite protective film, and the product does not have problems such as collapse, material leakage and denaturation during a quick freezing process, the overall quality has good stability, the product stuffing has no phenomena such as lumping and roughness and aging taste within 4 days of cold storage and thawing storage and use, and the product has thick texture and fluidity.

The invention relates to the field of textiles, and particularly discloses a negative ion milk fiber fabric and a preparation process. The anion milk fiber fabric is formed by blending anion milk fibers and cotton fibers, wherein the blending ratio of the anion milk fibers to the cotton fibers is (7-7.5): (2.5-3); the anion milk fiber yarns are regenerated protein fibers loaded with nano-scale tourmaline, and the mass ratio of the nano-scale tourmaline in the fiber matrix is 5-15%; the preparation method comprises the following steps: uniformly dispersing the surface-modified nano tourmaline in a milk protein spinning solution, carrying out wet spinning to obtain the negative ion milk fibers, blending the negative ion milk fibers with the cotton fibers to form the fabric, and carrying out plasma treatment. The anion milk fiber fabric has the advantages that the inherent skin-friendly comfort of the milk fibers is kept, and meanwhile, the anion function is permanently and efficiently released.

This invention provides a composition comprising: 5-15 parts by weight of dried plum, 10-20 parts by weight of cinnamon twig, 10-20 parts by weight of ginseng, 3-8 parts by weight of angelica root, 5-15 parts by weight of asarum, 10-30 parts by weight of dried ginger, 5-15 parts by weight of Sichuan pepper, 5-15 parts by weight of phellodendron bark, 3-8 parts by weight of coptis root, 20-40 parts by weight of bitter wine, 20-30 parts by weight of japonica rice, 10-20 parts by weight of honey, 3-8 parts by weight of lily bulb, 40-60 parts by weight of polygonum multiflorum stem, 40-60 parts by weight of monkey head mushroom, 3-8 parts by weight of polygala root, and 5-15 parts by weight of poria cocos (a traditional Chinese medicine composition). Further, the composition comprises: 20-40 parts by weight of hydrolyzed milk protein, 20-40 parts by weight of fish collagen peptide, and 20-40 parts by weight of soybean peptide (a biological product). This invention also provides pharmaceutical preparations (especially pills) comprising the above composition, biological products, and methods for preparing the same. The composition has a significant effect on improving sleep and has broad application prospects.

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 belongs to the technical field of biological medicine, and particularly relates to a chicken synovial mycoplasma culture medium capable of improving strain titer and a preparation method thereof. The chicken synovial mycoplasma culture medium comprises a basic culture medium and auxiliary components; the basic culture medium comprises HEPES, milk protein hydrolysate, MEM, beef heart infusion powder, coenzyme I, 1% phenol red, magnesium sulfate heptahydrate, L-cysteine hydrochloride, lacto-N-tetraose, disodium chlormethine and water; and the auxiliary components comprise pig serum and penicillin. The chicken synovial mycoplasma culture medium obtained by the preparation method shortens the passage time of chicken synovial mycoplasma and improves the strain titer. The inactivated vaccine prepared from the chicken synovial mycoplasma cultured by the culture medium has good safety and immunogenicity, can effectively prevent chicken synovial mycoplasma infection, and has a good application prospect.

1. Name of the product in this design: Packaging paper (4.5g milk protein crispy cone). 2. Purpose of this design: For packaging ice cream. 3. The key design point of this product lies in the combination of pattern and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is for a thin product, so the left view, right view, top view, and bottom view are omitted; the back of this design is a part that is not easily seen or cannot be seen during use, so the rear view is omitted.

The invention belongs to the technical field of cosmetics, and discloses a composition with tightening, moisturizing and repairing effects as well as a preparation method and application thereof. The composition is prepared from the following components in parts by mass: 1 to 30 parts of elastin, 1 to 30 parts of fibronectin, 1 to 40 parts of milk protein and 1 to 35 parts of agilawood extract. The composition disclosed by the invention is mild and non-irritant, is good in formula stability, and has multiple skin care effects of tightening, moisturizing and repairing, so that the composition has a wide application prospect in the development of cosmetics.