5 results about "Rennet" patented technology

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.