702 results about "Milk Serum" patented technology

The utility model provides a cheese whey squeezing device, relates to the technical field of cheese squeezing, and solves the problems that a mechanism for squeezing cheese is lacked, the separation time of whey is long, the squeezing efficiency is low, the cheese is inconvenient to squeeze and form, the cheese is inconvenient to be cut into small blocks with regular shapes for storage and packaging in the next step, and the production cost is low. Meanwhile, cheese is stacked on the surface of a filter screen and cannot be collected at a time, and the cheese collecting efficiency is low. The device comprises a pressing table, the pressing table is hollow, an extrusion assembly is installed at the upper end of the side face of the pressing table, a jacking assembly is installed in the pressing table, a through hole is formed in the upper surface of the pressing table, and the upper portion of the jacking assembly penetrates through the through hole. Through the arrangement of the squeezing assembly, the squeezing efficiency is improved, cheese is squeezed and formed, the cheese can be conveniently cut in the next step, through the arrangement of the jacking assembly, the cheese can be conveniently collected at a time, and the collection efficiency is improved.

The invention belongs to the technical field of protein purification processes, and particularly relates to a method for separating and purifying alpha-lactalbumin in whey. Comprising the following steps: S1, obtaining skimmed milk; s2, performing microfiltration separation on the skimmed milk obtained in the step S1 to obtain whey protein liquid containing alpha-lactalbumin; s3, loading the whey protein liquid containing alpha-lactalbumin obtained in S2 into a balanced strong cation chromatographic column, and collecting a flow-through liquid to obtain separated and purified alpha-lactalbumin; according to the method, the SP Purose 6XL filler is combined with the specific 10-60mM acetic acid buffer solution with the pH value of 4-6, so that the method is particularly suitable for separating the alpha-lactalbumin from other proteins in the whey, and the alpha-lactalbumin is collected in a flow-through manner, so that large-volume sample loading can be realized, and more importantly, the obtained alpha-lactalbumin is high in yield and purity; in addition, the process is simple in extraction step and free of a tedious elution process, a large amount of time can be saved, the production cost is reduced, and industrial production is facilitated.

The invention relates to the technical field of dairy products, and particularly discloses a desalted whey product as well as a preparation method and application thereof. The method for preparing the desalted whey product comprises the following steps: (1) carrying out nanofiltration by taking natural whey or degreased sweet whey as a raw material to obtain nanofiltration trapped fluid with the dry matter content of 18-32 g / 100g; the pore diameter of the nanofiltration membrane is 200 Da to 1000 Da; (2) adjusting the pH value of the nanofiltration trapped fluid to 8-9 to obtain whey fluid after pH adjustment; and (3) performing electrodialysis on the whey liquid subjected to pH regulation to obtain desalted whey liquid. According to the preparation method disclosed by the invention, the loss rate of active protein in the raw materials can be reduced, so that the utilization rate of the raw materials is improved, and the obtained product is low in furosine content, high in proportion of undenatured protein and good in bioavailability.

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 discloses bifidobacterium longum subsp. Longum IMAU12449 and application thereof, belongs to the technical field of microorganisms, and provides the bifidobacterium longum subsp. Longum IMAU12449, the bifidobacterium longum subsp. Longum IMAU12449 is preserved in the China General Microbiological Culture Collection Center on July 8, 2024, the preservation address is No. 3, No.1 yard, Beichen West Road, Chaoyang District, Beijing, and the preservation number is CGMCC NO. The preservation number is CGMCC (China General Microbiological Culture Collection Center) The invention provides application of the bifidobacterium longum subsp. Longum IMAU12449 in preparation of fermented cow milk and / or soybean milk. The bifidobacterium longum subsp. Longum IMAU12449 is used as a potential probiotic to prepare cow milk and soybean milk, and the prepared fermented milk is stable in viable count, moderate in acidity and free of whey precipitation.

The invention discloses cheese ice cream capable of being frozen and preserved and a preparation method thereof, and the preparation method comprises the following steps: filtering raw milk, standardizing the milk, sterilizing, fermenting and removing whey to obtain cheese curd; placing the cheese curd in a steam engine for treatment to obtain a pretreated cheese material; preparing a mixed material from the pretreated cheese material, milk powder, cane sugar, glucose powder, malt syrup, a compound stabilizer, water, cream cheese, condensed milk, iced yolk and cream; and performing sterilization, ultrasonic homogenization and aging on the mixture, and performing freezing treatment under the condition that an alternating static magnetic field and an alternating electric field are alternated during stirring and air inflation, thereby obtaining the product. By adding the compound stabilizer, the cheese ice cream is more stable in structure and easy to maintain taste; ice crystals are fine and uniform in texture under the combined action of the alternating magnetic field and the electric field, so that the soft and glutinous feeling and aftertaste effect of the ice cream are improved.

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 discloses a method for enriching whey protein main monomers from cow milk. According to the method, whey protein subjected to membrane separation is taken as a raw material, interaction between main monomers of the whey protein and other milk proteins is weakened by adopting a pH conversion technology and an ultrasonic technology, mineral substances, lactose, bovine serum albumin and residual casein are removed through ion exchange chromatography, the main monomers of the whey protein are enriched, and the high-purity whey protein is obtained. And drying the alpha-lactalbumin and the beta-lactoglobulin to obtain a milk protein product rich in two main monomers of the whey protein, and the total content of the two monomers is up to 85% or above. According to the technology, cow milk serves as a raw material, efficient enrichment of two main monomers of whey protein can be achieved only through membrane separation, pH conversion, ultrasonic assistance and ion exchange chromatography, only pH needs to be adjusted in the separation process, other chemical reagents are not added, and the process is environmentally friendly, simple, easy to implement and suitable for large-scale processing; the prepared milk protein base material rich in the whey protein main monomer can be used as a main material and a base material of infant food, and is high in nutritional value and wide in application prospect.

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 universal functional formula milk powder for cats and dogs and a preparation method thereof, and relates to the field of pet formula food. The formula milk powder consists of goat milk powder, colostrum powder, whey protein powder, lactoferrin powder, yolk powder, immune globulin powder, compound grease, compound minerals, compound vitamins, choline, taurine, compound prebiotics, compound probiotics, docosahexaenoic acid, arachidonic acid, casein phosphopeptides, L-glutamine and beta-galactosidase. And the goat milk powder, colostrum powder, whey protein powder, lactoferrin powder, yolk powder and immune globulin powder are subjected to low-temperature sterilization treatment by adopting an induced electric field or high-pressure microjet. The cat and dog formula milk powder overcomes the defects in the prior art, through compounding of basic nutritional ingredients and functional ingredients, a novel low-temperature sterilization technology is adopted for sterilization treatment, on the premise that the functionality of the formula milk powder is guaranteed, the nutritional value of the formula milk powder is reserved to a greater extent, and healthy growth and development of cats and dogs are promoted.

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 present invention provides an infant formula milk powder and a preparation method thereof. The infant formula milk powder contains a protein composition capable of improving the digestibility of protein in the infant formula milk powder; wherein, based on the total protein content of the infant formula milk powder as 100%, the protein composition contains 13.0%-50.5% of α-lactalbumin and 15.0%-35.0% of β-casein. The technical solution of the present invention can significantly improve the digestibility of whey protein in infant formula milk powder.

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 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 discloses a preparation method of theaflavin-loaded pH response type composite hydrogel, and belongs to the technical field of carrier systems in food preparation technologies. According to the preparation method disclosed by the invention, the theaflavin is physically embedded by preparing the theaflavin solution and preparing the whey protein / sodium alginate solution, so that the theaflavin is prevented from being damaged by a high-acidity environment in the stomach, and the theaflavin is released after reaching the intestinal tract. The method is simple and safe to operate, low in raw material cost, safe and non-toxic, and can be applied to various fields.

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 relates to the technical field of infant milk powder formulas and equipment, in particular to milk powder with key nutrition gold matching synergistic interaction and sterile matching equipment thereof. Comprising the following components in parts by weight: 60 to 80 parts of high-oil whey powder, 10 to 20 parts of whole milk powder, 5 to 10 parts of lactose, 2 to 8 parts of whey protein powder, 1.5 to 3.5 parts of choline bitartrate, 1 to 5 parts of polyfructose, 0.3 to 0.7 part of taurine, 0.5 to 1 part of a compound functional nutrition enhancer, 0.05 to 0.1 part of compound nucleotide and 0.03 to 0.09 part of lactoferrin, according to the present invention, the milk source and the calcium, iron and zinc are scientifically proportioned, such that the milk powder can provide the basic nutrition from the milk source, and can supplement the specific nutrients through the strengthening components so as to achieve the double supplement effect, and provide the balanced and comprehensive nutrition support for the infants.

The invention provides smearing type cheese and a preparation method thereof. The smearing type cheese comprises the following raw materials: micelle casein powder, single cream, acid-treated starch, carrageenan, sodium carboxymethyl cellulose, an acidity regulator and water. The smearing type cheese is easy to smear, fine and uniform in texture, good in taste, appropriate in hardness, not prone to collapse and whey precipitation, capable of being refrigerated and stored for at least 8 months, and stable in product quality within the shelf life.

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.

The invention discloses a baked pudding which comprises the following components in parts by weight: 600-650 parts of cow milk, 60-80 parts of yolk, 200-250 parts of single cream, 4-6 parts of whey protein powder and 10-15 parts of milk protein concentrate. Under the condition that colloid additives (such as carrageenan, gelatin and the like) are not added, the whey protein powder and the milk protein concentrate are compounded into the pudding components, so that the prepared baked pudding not only has excellent congelation strength (the congelation strength reaches 35-40g), but also has a stable product system within the shelf life (within 21 days), and is suitable for industrial production. And the phenomena of water separation and product breakage are avoided.

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 discloses infant formula milk powder with high-activity immune protein and a preparation method of the infant formula milk powder, and belongs to the technical field of preparation of dairy products. The preparation method comprises the following steps: degreasing and degerming fresh milk, transferring lactoferrin phase combination, enriching lactoferrin to a whey phase through filtration of a microfiltration membrane, further desalting and concentrating the whey phase through ultrafiltration and electrodialysis, and forming active whey rich in lactoferrin after sterile concentration; the trapped fluid filtered by the microfiltration membrane is subjected to milk killing (primary sterilization), then is blended with other nutrients, is homogenized, is subjected to material killing (secondary sterilization) and is concentrated, and finally, the treated trapped fluid and the active whey which is subjected to sterile concentration and is rich in lactoferrin are mixed on line and then are subjected to evaporation concentration and spray drying; the infant formula milk powder rich in active whey protein with high lactoferrin content is obtained.

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.