20 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 present application relates to a method for simultaneously separating extracellular vesicles and whey protein, comprising: a first ultrafiltration step, treating skimmed animal milk by the first ultrafiltration to collect whey protein permeate and retentate respectively; a casein separation step, precipitating and separating casein from the retentate to obtain a supernatant; and a second ultrafiltration step, treating the supernatant by the second ultrafiltration to obtain a solution containing extracellular vesicles, wherein the pore size of the ultrafiltration membrane used in the first and second ultrafiltration is less than or equal to 0.1 μm; and in the casein separation step, using rennet or an acid precipitant to precipitate the casein.

Dairy products, such as cheese sauces, process cheese, dairy spreads, and methods and systems for producing such products are disclosed. A substantial portion of the product formulation is derived directly from milk, and methods include adjusting the protein, fat, lactose, and / or moisture content of the milk composition and then producing a fermentate from a lactic acid-producing culture and an enzyme including rennet over a fermentation tank filling period. The pH drop and final pH of the product is influenced by both the lactic acid-producing culture and rennet added during the filling period, and the pH may be controlled by adjusting the milk composition, the rennet and / or starter culture.

The invention relates to the technical field of dairy product processing, in particular to a fried cheese formula and a preparation method thereof, and the fried cheese formula comprises the following components by mass: raw milk subjected to standardization treatment, animal type chymosin, a leavening agent, calcium chloride and edible salt; the animal type chymosin is a mixture of rennase and bovine pepsase according to a mass ratio of 70: 30, the activity of the chymosin is greater than or equal to 890 IMCU / g, the addition amount of the chymosin is 43 g / t, and the chymosin is used for improving the curding efficiency and the structural stability; the leavening agent is lactococcus lactis subsp.cremoris and lactococcus cremoris, the addition amount of the leavening agent is 4D / t, and the leavening agent is used for increasing the flavor and fragrance of the product; the addition amount of the calcium chloride is 70g / t, and the calcium chloride is used for strengthening protein network crosslinking. According to the invention, the raw milk is standardized, so that the quality stability of the product is obviously improved; the thermal stability is optimized, and the eating scene is expanded; and strains capable of generating flavor substances are added, so that flavor levels are rich, the mouth feel is fine and elastic, and the eating experience is upgraded.

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.

The invention provides a solid dairy product as well as a preparation method and application thereof. The preparation method of the solid milk product comprises the following steps: mixing a raw material system containing skimmed milk, protein powder and single cream at 45-55 DEG C for 45-60 minutes, and treating at 4-10 DEG C for 60-90 minutes to obtain a base material; adding a fermentation strain, chymosin and inorganic salt into the base material, and fermenting to obtain the cheese, wherein the mass ratio of the chymosin to the raw material system is 0.015%-0.02%, and the mass ratio of the inorganic salt to the raw material system is 0.1%-0.2%. The hardness of the solid milk product and the stability of the solid milk product in the liquid milk product can be improved.

The invention relates to the technical field of cheese processing, in particular to original smearing cheese and a preparation method thereof.The preparation method comprises the following steps that whole milk and single cream are mixed, and standardized raw milk is obtained; homogenizing and sterilizing the standardized raw milk to obtain pretreated milk; adding a leavening agent into the pretreated milk for fermentation treatment, then adding chymosin for curdling, cutting, heating and discharging whey to obtain a cheese base material; and mixing the cheese base material, the stabilizer, the emulsifier and the edible salt, sterilizing, filling and cooling to obtain the original smearing cheese. The prepared curd particles can still keep enough cohesiveness while reaching a certain flavor threshold value, the production efficiency is improved, the product quality is optimized, and a final product prepared from the curd particles is rich in flavor and balanced in texture. According to the invention, the production process is simplified, the equipment requirement is reduced, and more stable and standardized production can be realized while the taste of high-quality cheese is maintained.

The invention relates to the field of food, and provides a method for extracting lactoferrin and preparing cheese, cheese and cheese whey, and the method comprises the following steps: performing cream separation on raw milk to obtain single cream and skimmed milk; mixing the skimmed milk with epsilon-aminocaproic acid, and carrying out ion exchange chromatography to obtain lactoferrin and lactoferrin-removed skimmed milk; performing standardization and heating sterilization on the lactoferrin-removed skimmed milk and single cream to obtain a sterilized product; mixing the sterilized product, a leavening agent and calcium lactate, and performing pre-fermentation to obtain a pre-fermented product; mixing the pre-fermentation product, chymosin, calcium chloride and sodium dihydrogen phosphate, and performing curding to obtain a curded product; removing whey from the curd product to obtain clots and cheese whey; and performing mature heap brewing, blanching stretching, cooling forming and after-ripening on the clots to obtain the cheese. By means of the method, high-yield and high-activity lactoferrin can be obtained, meanwhile, the prepared cheese is good in flavor, taste and stability, cheese whey is closer to whey in raw milk, and the nutritive value is high.

The invention provides a method for separating multiple proteins in a milk raw material and application of milk protein.The method comprises the steps that the temperature of feed liquid is controlled to range from 50 DEG C to 55 DEG C, the influences of salt balance and beta-casein dissociation caused by the temperature are eliminated, and the stability of the milk protein in the feed liquid is kept; and then whey protein and casein are separated through chymosin treatment. Specifically, in the invention, chymosin treatment is carried out in a first reaction solution, so that whey in the first reaction solution can be separated out, which is caused by the fact that a k-CN micelle net-shaped structure is continuously rearranged in a curding process, and the whey distributed in the net-shaped structure is transferred. In the invention, by controlling the pH of a reaction system and the mass ratio of calcium to phosphorus in the chymosin treatment process, the content of whey separated out from the first reaction liquid can be remarkably increased, so that the yield of lactoprotein is further increased.

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.

The application discloses a solidified yoghourt containing crystal ball particles and a preparation method thereof, which is mainly prepared from raw milk, crystal ball particles, white granulated sugar, active lactic acid bacteria, Kluyveromyces lactis rennet, calf abomasum enzyme, moringa leaf extract, milk mineral salt, casein micelles and gellan gum, and the addition proportion of each raw material and the addition timing in the preparation process are adjusted, so that the crystal ball particles in the prepared solidified yoghourt can be stably and uniformly suspended and distributed, the change range of the crystal ball position is 0 mm, the maximum difference in the crystal ball data in different positions of the yoghourt can also be stably 1-2, the cohesion can reach more than 13 g, the taste is good, the flavor is good, and better experience can be brought to consumers.

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.