577 results about "Milk Serum" patented technology

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.

A method for separating protein from a milk raw material, the method comprising separating beta-lactoglobulin and alpha-lactalbumin from the milk raw material, the method comprising: a whey separation step for separating whey protein from the milk raw material; a step of ion exchange treatment: adsorbing the whey protein by using strong anion exchange resin, then eluting by using an eluent, adsorbing the whey protein by using strong anion exchange resin to obtain a flow-through liquid, enriching alpha-lactalbumin in the flow-through liquid, and carrying out gradient elution by using the eluent to obtain an elution component, at least one of the elution components is enriched with beta-lactoglobulin; and purifying the flow-through liquid to obtain an alpha-lactalbumin solid, and purifying the elution component enriched with beta-lactoglobulin to obtain a beta-lactoglobulin solid.

The invention provides a hypoglycemic peptide which is prepared by taking bovine whey protein as a raw material and is stable in gastrointestinal digestion and absorption. In an in-vitro cell experiment, the peptide fragment can improve the uptake of insulin-resistant HepG2 hepatocytes and synthesize glycogen by using glucose, can promote intestinal endocrine cells NCI-H716 to secrete GLP-1, has a certain synergistic effect, and can further play the effects of promoting GLP-1 secretion and activating a GLP-1 receptor through combined use. An insulin resistance mouse model is constructed by utilizing high-fat diet, and the peptide fragment is adopted for intervention, so that the hypoglycemic peptide is further proved to have obvious effects on losing weight, reducing lipid accumulation and assisting in reducing blood fat, and meanwhile, the hypoglycemic peptide can be used for improving insulin resistance related symptoms. The milk peptide provided by the invention has gastrointestinal digestion stability and hypoglycemic activity, can be used as a functional milk base material for developing food, medicines or health care products with the effect of regulating blood sugar, and is wide in application prospect.

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 provides a milk powder composition containing breast milk oligosaccharide and easy to digest and absorb. The milk powder composition comprises the breast milk oligosaccharide, OPN, galactooligosaccharide, lactoferrin, alpha-whey protein, multivitamins, lactose, vegetable oil and compound minerals, wherein the weight ratio of the lactoferrin to the OPN to the breast milk oligosaccharide to the galactooligosaccharide is 1: (2-4): (2-50): (4-100). The composition can effectively recover and improve the intestinal barrier function caused by inflammatory factors, can be well absorbed by infants with poor digestion and absorption functions, reduces diarrhea and promotes skeletal development.

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 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.

The invention discloses high-absorption type egg white peptide sports protein powder rich in branched chain amino acid and a preparation method thereof, and relates to the field of foods for special diets. The preparation method of the sports protein powder comprises the following step of mixing the egg white peptide containing the DKVVDVD sequence, the whey protein powder, the skim milk powder, the strawberry essence, the sucralose, the composite mineral substances and the composite vitamins step by step according to a specific sequence. Compared with commercially available products, the product disclosed by the invention has no significant difference in sensory evaluation, but the content of branched chain amino acid is increased by 64.42%, and the particle size and the PDI value are respectively reduced by 28.20% and 17.62%, so that the product has higher absorption efficiency. The product is simple and convenient in preparation process, is nutritional and delicious, can meet the nutritional requirements of sports crowds, remarkably improves the nutrient utilization degree, and achieves the functional goals of promoting muscle growth and relieving sports fatigue.

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

The invention provides a method for separating beta-casein from a dairy product, a method for separating kappa-casein and a casein mixture. The method for separating the beta-casein from the dairy product comprises the following steps: separating whey and casein in skimmed milk to obtain a casein concentrated solution; carrying out low-temperature microfiltration-percolation treatment on the casein concentrated solution at the temperature of 10 DEG C or below to obtain beta-casein permeate and a by-product of which at least part of beta-casein is removed; and heating the beta-casein permeate to realize self-association of the beta-casein permeate, and then carrying out ultrafiltration-percolation to obtain the beta-casein. The influence on the structure and performance of the beta-casein in the separation process is reduced, and the purity of the separated beta-casein product is improved.

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

Children's formula milk containing added human milk oligosaccharides, and a preparation method therefor. Raw materials of the children's formula milk include cow's milk, phospholipids, compound nutrients, whey protein powder, prebiotics, and / or condensed milk; and the prebiotics comprise human milk oligosaccharides, galacto-oligosaccharides, and fructo-oligosaccharides. The children's formula milk provides main nutritional requirements for children, and also has the effects of enhancing immunity and regulating gut microbiota.

The invention belongs to the technical field of microbial engineering, discloses a composition for promoting infant brain development and application thereof, and provides a composition containing lactobacillus paracasei N1115, breast milk oligosaccharide and whey protein powder, the composition can promote infant brain and nerve development, all the components have a synergistic effect, and the effect of promoting infant brain and nerve development is achieved. The conversion from latent TGF-beta in the whey protein powder to activated TGF-beta is activated, so that the aims of promoting neurodevelopment, improving memory and promoting brain development of infants are fulfilled. The preparation method is suitable for preparing milk powder, cheese, yoghourt, plant-based yoghourt and derivative products or other foods for promoting brain development of infants.

The invention belongs to the field of food, and particularly relates to a preparation method of hydrolyzed whey protein. The preparation method of the hydrolyzed whey protein provided by the invention comprises the following steps: performing high-pressure homogenization on a whey protein aqueous solution, hydrolyzing the whey protein aqueous solution subjected to high-pressure homogenization in the presence of an enzyme, and performing enzyme deactivation, wherein in the step of performing high-pressure homogenization on the whey protein aqueous solution, the pressure of high-pressure homogenization is 150 to 450 MPa, and the time of high-pressure homogenization is 20 to 35 minutes. According to the method, protein feed liquid containing whey protein is subjected to high-pressure homogenization treatment before hydrolysis, so that alpha-helix, beta-fold and other protein secondary structures can be fully changed, the hydrolysis reaction time is greatly shortened, the bitter taste of the whey protein hydrolysate can be improved, and the characteristics of a whey protein hydrolysate downstream product can be improved; the osmotic pressure of the formula milk is reduced, and the reconstituability of the formula milk powder is improved.

The invention relates to a preparation method of formula milk powder. The method comprises the following steps: mixing: mixing a base milk raw material solution, a skimmed milk raw material solution, a demineralized whey raw material solution and other optional non-temperature-sensitive components allowed to be added; a spray drying step, wherein the mixed material obtained in the mixing step is subjected to spray drying to obtain powder; wherein in the mixing step, the base milk raw material liquid is pasteurized emulsion directly from animals; the skimmed milk raw material liquid is an emulsion obtained by centrifugally degreasing animal milk; the desalted whey raw material solution is an emulsion obtained by subjecting animal milk to whey separation and whey desalination, the whey separation is performed by membrane separation, and the whey desalination is performed by membrane separation to remove salt from the whey. According to the preparation method disclosed by the invention, the denaturation rate of Maillard reaction products and whey protein in the formula milk powder is effectively reduced, and meanwhile, the reconstituability and digestion and absorption properties of the product are improved.

The invention relates to the technical field of food, in particular to yoghourt with high casein content and a preparation method of the yoghourt. The preparation method of the yoghourt provided by the invention comprises the following steps: mixing raw milk, a membrane separation casein concentrated solution and inorganic salt; carrying out hydrodynamic cavitation treatment on the mixed raw material solution, then inoculating a leavening agent for fermentation, and when the fermentation is carried out to a certain pH value, applying ultrasonic treatment while the fermentation is carried out. The high-casein-content yoghurt prepared by the method provided by the invention has proper viscosity, hardness and cohesiveness, smooth and stable texture, better water binding capacity, lower whey precipitation rate, better stability and excellent sensory evaluation performance such as taste, smell and the like. The yoghourt provided by the invention has the characteristics of high protein content and high casein content, has the characteristics of natural low fat, high calcium and strong satiety due to the high casein content, and can better meet the requirements of people with body building, fat reducing and calcium supplementing.

The invention relates to an instant composition with a long-acting oral health-care function for dogs and cats as well as a preparation method and application of the instant composition, and belongs to the technical field of pet food and pet oral care. The composition comprises 20%-30% of whey protein powder, 10%-20% of hydrolyzed gelatin, 1%-3% of low-molecular-weight chitin saccharide gum, 1%-2% of modified cassava starch, 2%-5% of sodium alginate, 1%-3% of fructo-oligosaccharide, 0.03%-0.08% of lysozyme, 0.03%-0.08% of tea polyphenol, 0.05%-0.15% of zinc gluconate, 0.05%-0.1% of persimmon tannin, 3%-5% of tuna hydrolysate, 4%-6% of whole goat milk powder, 2%-4% of skim yoghurt powder and the balance water. The added active ingredients have long-acting slow-release and continuous effects in the formula, oral pathogenic bacteria can be effectively inhibited, dental plaque and dental calculus formation can be reduced, halitosis can be lastingly relieved, and the toothpaste has good market competitiveness.

The present invention provides a beef jerky-type natural cheese and a preparation method thereof. The preparation method provided by the present invention comprises the following processes: a) raw material standardization; b) sterilization, fermentation, and curdling; c) breaking the curd and draining the whey; d) stacking and pressing into shape; e) scalding treatment and cooling. By adopting the above process and controlling some operation steps and conditions, specifically, introducing membrane-filtered casein into the raw materials for standardization treatment, controlling the size of the broken curd cutting blocks, the conditions of pressing into shape, and the conditions of scalding treatment, through multi-faceted cooperation, the prepared natural cheese not only has a high protein content and high nutritional value, but also endows the cheese with the meaty texture of beef jerky, and the shelf life is significantly extended.

The invention belongs to the technical field of special food preparation, and particularly relates to resistant dextrin high-protein full-nutrient formula powder and a preparation method thereof. According to the resistant dextrin high-protein full-nutrition formula powder disclosed by the invention, the resistant dextrin is used as a main raw material, the soybean protein isolate, the whey protein concentrate and the calcium caseinate are matched to serve as a high-protein source, and the konjac glucomannan and the xanthan gum are compounded for use so as to increase satiety; the prepared resistant dextrin high-protein full-nutrition formula powder not only has relatively high energy, but also has relatively strong satiety after being eaten, and is suitable for people who lose weight to eat.

The invention relates to the technical field of cheese preparation, and particularly provides fried cheese and a preparation method thereof. The preparation method of the fried cheese comprises the following steps: (1) adding a leavening agent into raw milk for fermentation to obtain fermented milk; (2) adding chymosin into the fermented milk in the step (1) for incubation, then cutting into blocks, raising the temperature, preserving heat and discharging whey to obtain curd particles; and (3) the curd particles are pressed and blanched in water to obtain the fried cheese, the pH value of the fried cheese is 4.0-5.0, and the low-pH fried cheese can reduce the probability of microbial contamination and effectively prolong the shelf life of the product. The preparation process of the fried cheese is simple and convenient to operate, the original raw milk is adopted, the raw materials are easy to obtain, and the cheese which is difficult to melt and suitable for frying and baking is prepared by regulating the pH value of the raw milk and combining the subsequent curding and blanching processes.

The invention relates to the technical field of whey separation, and particularly discloses a whey separation device with an anti-blocking structure for cheese processing, a separation part comprises a bottom plate, a screen plate and a filter cartridge, the side face of the bottom plate is fixedly connected with the inner side of a barrel, and a first driving part is fixedly connected to the middle of the bottom of the bottom plate; and discharging pipes are fixedly connected to the two sides of the bottom of the bottom plate correspondingly, the side faces of the discharging pipes are fixedly connected with the inner side of the barrel, and a blockage clearing mechanism is fixedly connected to the top of the bottom plate. According to the whey separation device with the anti-blocking structure for cheese processing, the blockage clearing mechanism is arranged, through the cooperative action of a clearing frame and a clearing brush, clearing of the inner sides of a net plate and a baffle plate is achieved, filter residues are prevented from being gathered and blocked at key circulation parts, the situation that the separation efficiency is reduced due to blocking is avoided, continuous and stable operation of the device is guaranteed, and the working efficiency is improved. Real-time cleaning is achieved, and abrasion caused by long-term attachment of filter residues to the net plate and the baffle plate is avoided.

The invention discloses a method for preparing high-F-value oligopeptide from whey protein, and belongs to the technical field of food biology. According to the method, whey protein is taken as a raw material, step-by-step synergistic enzymolysis of alkaline protease-chymotrypsin-flavourzyme is performed, and an activated carbon selective adsorption dearomatization process is combined, so that the F value and the hydrolysis degree of oligopeptide are remarkably improved. The enzymolysis efficiency is high, and the final hydrolysis degree is gt; 30%; the dearomatization effect is excellent, and the product F value is gt; 26; the method is simple in process and low in cost, high-value conversion of whey protein can be achieved, and the prepared high-F-value oligopeptide can be applied to the fields of sports nourishment, food for special medical purposes and the like and has remarkable industrial value.

To provide a melanin production inhibitor that exhibits high safety and superior melanin production inhibitory activity, and a whitening composition that exhibits high safety and superior whitening activity.SOLUTION: A melanin production inhibitor comprising, as an active ingredient, particles secreted in fermented milk whey resulting from fermentation of milk by lactic acid bacteria.SELECTED DRAWING: None

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.

The invention relates to the field of food, and provides low-fat high-protein stretched cheese and a preparation method thereof.The preparation method comprises the steps that raw milk is subjected to standardization treatment, and standardized feed liquid is obtained; performing sterilization treatment on the standardized feed liquid to obtain a sterilized product; cooling the sterilized product, and uniformly mixing the cooled sterilized product with konjac glucomannan to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain acidified feed liquid; inoculating the acidified feed liquid with a leavening agent, and carrying out pre-fermentation treatment to obtain a pre-fermentation product; the pre-fermentation product is subjected to curdling treatment, whey removal treatment, heaping treatment, salting treatment, blanching stretching treatment and maturing treatment, and the low-fat high-protein stretched cheese is obtained. The stretched cheese disclosed by the invention not only has low fat content and high protein content, but also has excellent melting property, wire drawing property and flavor and mouth feel, is equivalent to the traditional high-fat cheese, and meets the requirements of consumers.

The invention belongs to the field of food, and particularly relates to a hydrolyzed whey protein beverage as well as a preparation method and application thereof.Firstly, protein raw materials are screened, four kinds of whey protein powder with better performance are screened out, and the hydrolyzed whey protein powder is added into the four kinds of whey protein powder; the second protein powder most suitable for hydrolysis and the first protein powder complementary to the second protein powder after being mixed are screened out, and the optimal proportion of the second protein powder and the first protein powder is further screened out, so that the whey protein beverage with relatively rich taste is prepared; meanwhile, moderate / light hydrolysis is carried out through specific hydrolysis parameters, specific buffer salt is added in the hydration process, a specific stabilizer is added in the formula, and the total concentration of protein in the prepared whey protein final product is at least 8.3% through the modes of relatively mild steam direct injection type sterilization and the like, the shelf life can reach 9 months or above, and the stability is good.

The invention provides a low-sensitization whey protein hydrolysate as well as a preparation method and application thereof, and the preparation method of the low-sensitization whey protein hydrolysate comprises the following steps: adjusting the pH value of whey liquid to be alkaline, then adding protease, and carrying out heat-preservation hydrolysis, the protease is selected from at least one of bacillus licheniformis alkaline protease, aspergillus oryzae neutral protease and aspergillus mellitus protease. At least one of the bacillus licheniformis alkaline protease, the aspergillus oryzae neutral protease and the honey aspergillus protease is adopted to hydrolyze the whey liquid, unique active ingredients of protein hydrolysate can be enriched, and therefore the problem that existing protein hydrolysate is high in sensitization is effectively solved, excessive hydrolysis is avoided, and the product quality is improved. The nutritional value of protein is reserved, the crowd acceptability is high, the problem that special crowds are allergic or intolerant to cow milk protein is effectively solved, the method is simple, the raw materials are easy to obtain, and the cost is low.

The invention discloses a transparent milk beverage, a preparation method thereof and a gel prepared from the transparent milk beverage, the milk beverage comprises water, more than 1.0% of isolated whey protein, 0.20-1.00% of hydrosol and 0.03-0.40% of buffer salt based on the weight of the milk beverage; wherein the milk beverage is colorless transparent liquid, and the pH of the milk beverage at room temperature is 6-8. According to the technical scheme provided by the invention, the milk beverage meets the standard of GB / T21732-2008 milk beverage, is colorless transparent liquid, is kept stable in shelf life, and can be gelatinized by simply adding acid, so that the application scene of the milk beverage is enriched.

The invention provides a cheese rice cake and a preparation method thereof. The preparation method comprises the following steps: pasteurizing raw milk, carrying out acid and heat synergistic curding, discharging whey, carrying out microwave stretching, wrapping with hydrophilic colloid paste, and frying at high temperature to obtain the cheese rice cake. According to the preparation method disclosed by the invention, a traditional cheese processing technology is optimized, the acid-coagulated wiredrawing cheese is prepared through an acid coagulation-microwave composite treatment technology, and the addition amount of acetic acid in the curding process is controlled by optimizing cheese curding temperature parameters on the premise of ensuring the curding effect, so that the loss of nutritional ingredients of milk in the curding process is reduced, and the quality of the cheese is improved. Meanwhile, the mouth feel and the thermal forming property of the acid coagulated cheese are improved; then, the surface of the prepared acid-coagulated wiredrawing cheese is wrapped with a layer of starch paste added with hydrophilic colloid, a hydrophilic colloid film is introduced into the fried cheese wrapping surface, the hydrophilic colloid film is used for effectively preventing grease from permeating in the frying process and preventing water in the cheese from being lost at high temperature, and the cheese rice cake which is low in fat, high in calcium, high in protein and rich in nutritional ingredients is prepared.

The present invention pertains to a new type of CMP-containing, high protein denatured whey protein compositions and to a method of producing them. The invention furthermore pertains to products containing the high protein denatured whey protein compositions, particularly high protein, acidified dairy products, and additional uses of the denatured whey protein compositions.