12 results about "Rennet" patented technology

The application relates to the technical field of food processing. The application discloses sweet and spicy chicken clavicles and a processing technology thereof. The processing technology comprises the following steps: S1, freezing chicken clavicles are subjected to thawing treatment to obtain pretreated chicken clavicles; S2, the pretreated chicken clavicles are placed into a pickling solution and soaked for pickling; S3, the chicken clavicles after pickling in step S2 are subjected to water boiling treatment to shape the chicken clavicles; S4, brine is prepared, the prepared brine is boiled to 95-100 DEG C, the chicken clavicles after water boiling in step S3 are placed into the brine, and the chicken clavicles are subjected to brining for 20-40 min, then the chicken clavicles are taken out and drained to obtain sweet and spicy chicken clavicles; wherein the pickling solution comprises Chinese date juice, rennet, yeast extract, tannic acid extract, sodium tripolyphosphate, sodium bicarbonate, sodium citrate, sodium carbonate, edible salt and water. The sweet and spicy chicken clavicles are prepared by the above processing technology. The sweet and spicy chicken clavicles prepared by the application have a complete appearance and good meat quality.

The invention relates to the technical field of dairy product processing, in particular to low-yoghurt oil cheese with a zero-discharge whey process as well as a preparation method and a raw material composition of the low-yoghurt oil cheese. The cream cheese is prepared from single cream, raw milk, milk protein powder, a stabilizer, a preservative, table salt, a leavening agent and chymosin as raw materials through the process steps of hydration, mixing, sterile homogenization, sterilization, cooling fermentation, curdling, demulsification and filling through the synergistic effect of a specific proportion. By optimizing a raw material system, discharge of whey in the production process is fundamentally avoided, and environment-friendly production is realized; through cooperation of chymosin-assisted curding and low-acid fermentation termination technologies and combination of homogenization pressure parameter control, the problems of difficulty in acidity control, instable texture and easiness in generation of post-acidity and granular sensation in a traditional process are effectively solved, the obtained product is smooth and fine in texture, rich in flavor and soft in sourness, meanwhile, the process is simplified, and the production cost is reduced.

The present application relates to a kind of preparation method of immunoglobulin powder and its application, the preparation method includes the following steps: collecting bovine colostrum, using cell survival technology is frozen;Frozen bovine colostrum is thawed, carries out milk fat separation, and obtains defatted bovine colostrum;Defatted bovine colostrum and composite rennet are mixed and are curdled, and then broken, obtain whey;The composite rennet includes aspartic protease, papain and bromelain;Whey is ultrafiltrated, and immunoglobulin solution is obtained;Immunoglobulin solution is vacuum freeze-dried, and the immunoglobulin powder is obtained.The preparation method provided by the present application is low temperature all the way, the activity of immunoglobulin is retained to the greatest extent, the use of composite rennet solves the problem of curd failure, and each link cooperates to improve the curd effect, realizes the preparation of high-efficiency, high-purity and high-quality immunoglobulin powder.

This invention provides a coconut protein-based fermented cheese containing kumquat seed oil and its preparation method. The steps include: (1) matrix preparation: mixing coconut milk and coconut powder to obtain a mixed matrix; (2) adding kumquat seed oil nanoemulsion to the mixed matrix and stirring evenly; (3) adding lactic acid bacteria starter and CaCl2, fermenting at a constant temperature of 38-42℃, monitoring pH changes, and when the pH drops to 5.5-5.8, adding rennet, continuing to stand at a constant temperature for 40-60 min until curdling is complete, removing whey, and obtaining solids, which is the coconut protein-based fermented cheese containing kumquat seed oil. This invention uses coconut as the sole protein source, completely eliminating the beany taste problem of traditional plant-based cheese. The fat in coconut powder generates characteristic coconut flavor substances through lactone reaction during fermentation and maturation, while the trace terpenes in kumquat seed oil produce a synergistic aroma-enhancing effect with coconut lactones, further enriching the flavor layers of the product.

This invention discloses a method for extracting exosomes from sheep milk. The method comprises the following steps: First, fresh sheep milk is centrifuged to obtain a first supernatant, which is then mixed with rennet for enzymatic hydrolysis and centrifuged again to obtain a second supernatant. The second supernatant is then subjected to stepwise gradient centrifugation and ultracentrifugation, the supernatant is discarded, and the precipitate is resuspended to obtain a primary exosome solution. The primary solution is further loaded into an equilibrated size exclusion column, eluted with phosphate buffer, and a specific elution volume of the fraction is collected. The fraction is then concentrated via ultrafiltration to obtain a high-purity sheep milk exosome suspension with a particle size of 100-200 nm. This method, by optimizing centrifugation conditions, chromatographic purification, and ultrafiltration concentration processes, significantly improves the separation efficiency and purity of exosomes. The obtained product can be widely used in biomarker research, drug delivery carrier development, and functional food preparation.

The application discloses a formula and a preparation process of yak milk drawn cheese, and belongs to the technical field of dairy product processing. The formula takes pasteurized yak milk as the only milk source, is matched with special fermentation bacteria, microbial rennet, edible salt and calcium chloride, and does not add other components. The process comprises the following steps: standardization of raw milk, HTST sterilization, fermentation of curd, cutting and whey discharge, precise pH control, heating and mechanical stretching, shaping, brine cooling, vacuum packaging, instant post-sterilization and cold chain storage. According to the high protein and high fat of yak milk and the dense characteristics of casein, the application realizes stable and continuous drawing through the matching of special acidity and temperature parameters, the taste is soft, the process is suitable for industrialization, the shelf life is 12 months, and the application fills the blank of yak milk drawn cheese large-scale production technology.

This invention relates to the field of dairy processing technology, and discloses a low-salt, high-calcium cheese and its preparation method. The cheese uses pasteurized milk as the main raw material, combined with compound edible salt, rennet, specific fermentation strains, potassium citrate, casein phosphopeptide-whey calcium chelate, lactase, and novel functional excipients. The preparation method includes steps such as raw material pretreatment and standardization, fermentation and lactose degradation, curing and cutting, heating and whey removal and salting, molding, pressing and aging stabilization, functional enhancement and quality control. Through innovative process coupling and the introduction of new technologies, the cheese achieves synergistic optimization of low salt, high calcium, sugar-free, and lactose-free properties, while simultaneously improving product functional characteristics and storage stability. This invention solves the technical problems of existing cheeses, such as high salt content, low calcium absorption and utilization rate, lactose residue, poor texture and flavor, limited functionality, and easy deterioration during storage, making it suitable for industrial production and consumption by all population groups.

The application discloses a high internal phase emulsion with 3D printing and high freeze-thaw characteristics and application thereof in salad dressing. The application comprises the following steps: S1, preparing edible protein as raw material to form a water phase with a concentration of 50-150 mg / ml; S2, using edible oil as an oil phase, adding the oil phase into the water phase, and using a homogenizer to act on the mixture at 5000-16000 rpm for 30 s-180 s to form a high internal phase emulsion; and S3, adding the obtained high internal phase emulsion into a certain amount of rennet, using a homogenizer to act on the mixture at no more than 6000 rpm for 30 s-180 s, and standing at 40 DEG C for 20 min. The high internal phase emulsion prepared by the application has 3D printing performance and high freeze-thaw stability, can remain highly stable after five freeze-thaw cycles, and is a 3D printing technology with high freeze-thaw stability, low operation cost, simple use, short cycle, and easy industrialization.

The invention belongs to the technical field of dairy products, and particularly relates to shredded cheese and a making method thereof. The shredded cheese provided by the invention is prepared from the following raw materials: casein, raw milk, single cream, edible salt, a leavening agent and chymosin, furthermore, according to the total mass of the shredded cheese, the content ratio of fat to protein in the shredded cheese is (0.75-1.20): 1, the water content is 48.0-55.0 mass%, and the pH value is less than or equal to 5.4; the melting stretching length of the shredded cheese is greater than or equal to 40cm; moreover, the shredded cheese is subjected to spiral stretching treatment during preparation, the temperature of the spiral stretching treatment is 60-80 DEG C, and the forward rotation speed of the spiral stretching treatment is 30-110 rpm. The shredded cheese provided by the invention is stable in quality, good in shredded property and sensory quality, simple in preparation method process, high in product yield and low in microbial pollution risk, and whey discharge and piled brewing are not needed.

The present application relates to a kind of cheese milk tea powder and its preparation method, relate to milk tea technical field.A kind of preparation method of cheese milk tea powder, comprising the following steps: preparation of fresh cheese fermentation mixture: milk is mixed with cream, obtain mixed cream;Mixing starter into mixed cream is carried out low-temperature fermentation, obtain fermentation;Fermentation is added into rennet, after mixing evenly, obtain fresh cheese fermentation mixture;Prepare raw materials;Preparation of cheese milk tea powder: sugar, milk powder is dissolved with water and mixed, obtain mixed milk powder liquid;Fermentation fresh cheese mixture, seasoning additive, oil are added into it, and then vacuum concentration, drying after mixing evenly, obtain cheese milk tea powder.The present application uses special low-temperature fermentation method, so that fermented cheese is more compatible with tea, and the prepared cheese milk tea powder has good flavor performance, good stability, avoids the generation of precipitation, flocculation, stratification phenomenon;And need not to clear operation, simplify process, reduce cost.

The invention relates to the technical field of microbial genetic engineering and fermentation engineering, and particularly discloses an aspergillus oryzae genetic engineering strain and application thereof, the aspergillus oryzae genetic engineering strain is ZW28-deltasA1 deltasB1 deltasC1 deltasD1, and is a quadruple gene knockout strain constructed by taking aspergillus oryzae ZW28 as an original strain and continuously knocking out protease genes AosedA, AosedB, AosedC and AosedD by using a gene editing technology. According to the quadruple gene knockout strain provided by the invention, the extracellular total protease activity is averagely reduced by 35%, the yields of expressed human lysozyme and calf chymosin respectively reach 65 mg / L and 122.2 mg / L, which are 4.7-5.2 times higher than those of an original strain, and the quadruple gene knockout strain shows strong universality for foreign proteins with different sources and pH characteristics, and provides a dominant platform for efficient production of industrial enzymes.

The preparation method comprises the following steps: (1) concentrating milk by using an ultrafiltration membrane, setting the concentration multiple, stopping ultrafiltration when the total solid content is reached, and collecting ultrafiltration milk; (2) performing falling film concentration on the ultra-filtered milk, setting the concentration multiple, stopping falling film concentration when the total solid content is reached, and collecting concentrated milk; (3) mixing the concentrated milk with the single cream, sterilizing and cooling; (4) inoculating a leavening agent and chymosin, uniformly stirring, and fermenting to obtain curd; and (5) maturing the fermented curds. The method omits a whey discharging step, simplifies the operation process, reduces the loss of nutritional ingredients, and is suitable for industrial continuous production.