238 results about "Single cream" patented technology

The present invention discloses a brown probiotic yogurt and a preparation method thereof. The brown probiotic yogurt includes the following materials: milk 78-97.48%, reducing sugar 1-8%, milk protein powder 0.5-3%, single cream 0.5-3%, sweet substances 0.01-7%, prebiotics 0.5-1.3% and probiotic fermentation agent 0.01-0.1%. The preparation method includes the following steps: 1) the milk is heated to 40-50 DEG C and is mixed with the reducing sugar, and the mixture is heated to 90- 95 DEG C to obtain a material A; 2) the material A is cooled to 40-50 DEG C and mixed with the milk protein powder, single cream, sweet substances and probiotics for 15-30 min to obtain a material B; and 3) the material B is homogenized and sterilized to obtain a fermentation substrate; and 4) the fermentation substrate is cooled to 35-38 DEG C, and probiotics are added into the fermentation substrate for fermentation to obtain the finished products. The yogurt has a probiotic content of 10<10> cfu/100 g or above 10<10> cfu/100 g, combines advantages of both brown fermented milk and probiotic fermented milk, and is pure and authentic in mouthfeel.

The invention relates to the field of liquid milk, in particular to salty milky tea and a process for preparation thereof. The salty milky tea based on 1000 parts by weight comprises 800-936.4 parts by weight of milk, 7-10 parts by weight of tea extract or 0.8-4 parts by weight of instant tea powder, 1.26-3.3 parts by weight of stabilizer, 4-7 parts by weight of waterless cream or single cream or butter, 0.4-3 parts by weight of salt and 0-193.54 parts by weight of water, wherein the stabilizer comprises thickener and emulsifier. The salty milky tea prepared by the process contains healthcare components of tea but remains natural nutrition component in milk and is a liquid drink with smooth taste and heavy aroma. By utilizing the process, the loss of components of milk and tea is decreased to the utmost extent, and distinctive characteristics of full fresh and salty taste of the milky tea are remained.

The invention discloses a single cream cheese and a preparation method thereof. The preparation method of the single cream cheese comprises the following steps: S1: (1) carrying out heat treatment on skimmed milk at 88-95 DEG C for 5-10 minutes and cooling; mixing the skimmed milk with a lactic acid bacteria starter to obtain a mixture; fermenting the mixture at 30-35 DEG C until the pH (Potential of Hydrogen) is 4.5-4.7 to obtain a milk curd; cutting the milk curd and discharging whey to obtain a cheese curd; (2) adjusting the pH value of the whey to 4.5-4.6, agitating and boiling to obtain a whey curd; (3) sterilizing single cream and mixing the single cream with the lactic acid bacteria starter; fermenting at 20-25 DEG C to obtain sour single cream; S2: mixing the following raw materials including the cheese curd, the sour single cream, a milk solid product, a stabilizing agent and table salt; agitating at 80-82 DEG C; homogenizing and filling. The method is rapid in whey discharging and the prepared single cream cheese is relatively good in flavor, texture and coating performance.

The invention discloses a soft ice cream milk sauce and a preparation method thereof. The raw materials of the milk sauce comprise: 15-75% of raw milk, 5-20% of single cream, 1-15% of a sweetening agent, 0.6-1.0% of a stabilizer, 0.1-0.3% of a buffer salt, and water supplementing the balance of 100%, wherein the percentage is the mass percentage relative to the total mass of the raw materials; the stabilizer comprises 40-70% of an emulsifier and 30-60% of a thickener; the thickener comprises microcrystalline cellulose and carrageenan according to a mass ratio of 9:1 to 20:1. The preparation method comprises the following steps: (1) heating the raw milk and/or single cream to be 65-75 DEG C, adding the rest raw materials to the heated raw milk and/or single cream, and mixing the materials uniformly; (2) pre-homogenizing the obtained mixed liquid, and then carrying out ultrahigh temperature sterilization; (3) homogenizing the liquid under a sterile condition and cooling to obtain the product. The milk sauce is stable in shelf life, can be preserved for six months at a normal temperature; the prepared ice cream is fine, smooth and uniform in texture, and smooth in taste.

The invention discloses stirring-type flavored fermented milk, which is prepared from the following raw materials in parts by weight: 60-90 parts of white granulated sugar, 1-8 parts of whey protein powder, 2-5 parts of milk protein concentrate powder, 20-80 parts of single cream, 30-70 parts of sweetened condensed milk, 4-10 parts of inulin, 0.5-2 parts of egg yolk powder, 0.05-0.15 part of leavening agent and the balance of raw milk ( 1,000 parts in total). The invention further discloses a preparation method of the stirring-type flavored fermented milk. The stirring-type flavored fermented milk is delicate in taste, good in flavor, stable in quality in shelf life; the raw materials also contain the inulin and the egg yolk powder with nutrient health effects; and the prepared product is abundant in nutrient and suitable for people of all ages to eat.

The invention provides a formula for secondarily preparing yoghourt with high-index base stock. The formula comprises the following components by weight part: 80-100 parts of milk, 0-15 parts of white granulated sugar, 0-5 parts of single cream, 0-5 parts of concentrated whey protein, first fermentation culture, secondary fermentation culture, 0-0.5 part of stable thickening emulgator, nutrient supplement, glutamine transaminase, lactase and chymosin. The formula has the beneficial effects that the fermentation base stock is uniformly produced, the products in different forms are variously produced, the formula is conveniently sold in catering terminal, the formula can meet the requirements of various clients and much more yoghourt need not be stored.

The invention relates to matcha milk pudding which comprises the following components in parts by weight: 60-80 parts of fresh milk, 1-5 parts of full-fat milk powder, 0.1-2 parts of matcha powder, 1-6 parts of single cream, 0.5-1.2 parts of a sweetening agent, 0.5-1.2 parts of a compound emulsion thickening agent, 0.05-0.15 part of an essence and a proper amount of water. The invention further discloses a preparation method of the matcha milk pudding. The matcha milk pudding is light green or green, is attractive in color and fine and smooth in taste, can melt immediately once being eaten, is fresh and natural in tea taste, and is durable and long-lasting in taste. Due to application of the small amount of compound emulsion thickening agent, the problem of precipitation of fine grains such as matcha in the matcha milk pudding product is solved, the favor of the matcha milk pudding product is widened, and the consumer demands on the milk pudding dessert can be met.

The invention provides fermented milk without food additives and a preparation method thereof. The fermented milk without the food additives comprises 86%-93.7% of raw milk, 0.2%-1% of milk protein powder, 0.1%-5% of single cream, 6%-8% of sugar and a fermentation strain of 4* 106-1.5*108 cfu/g. The fermentation strain comprises lactobacillus bulgaricus, streptococcus thermophilus and lactococcus lactis. The preparation method comprises the steps that 1, the milk protein powder, the sugar and the single cream are added to the preheated raw milk to be stirred; 2, homogenizing, sterilizing and cooling are conducted; 3, the fermentation strain is added, and fermentation is conducted for 3-5 hours at the temperature of 25-35 DEG C; 4, fermentation is conducted at the temperature of 37-45 DEG C until the degree of acidity reaches 70-80 oT; 5, cooling and instant cold storage are conducted, and then post-maturation is conducted for 12-24 hours. By the adoption of the preparation method of the fermented milk without the food additives, the fermented milk has strong milk flavor, and the possibility of the bleeding phenomenon during the shelf life is reduced.

The invention discloses a butter fat enzymolysis product and a preparation method and application thereof. The preparation method comprises the following steps: (1) sterilizing single cream, adding lipase into the sterilized single cream to be evenly mixed to form a mixture, performing enzymolysis under the stirring or oscillating condition, or adding an emulsifying agent into the single cream to perform emulsification and then perform sterilization, adding the lipase into the mixture to be evenly mixed, and performing the enzymolysis under the standing condition or under the stirring or oscillating condition, and (2) heating the enzymolysis product obtained by means of the step (1) to kill the lipase. The invention further provides the application of the butter fat enzymolysis product in food preparation, and the butter fat enzymolysis product can be applied to foods including milk-flavored food, cream-flavored food, cured food and dairy products with related flavor and the like. The butter fat enzymolysis product can have the effects of enhancing product characteristic aromas and sensory characteristics of different production batches of standardized products under the condition that any food additive is not added.

The invention discloses a health-care biscuit containing gizzard pepsin. The health-care biscuit comprises the following ingredients: 150-160 weight parts of flour, 30-40 weight parts of mung bean powder, 0.6-0.8 weight part of amylase, 3-5 weight parts of gizzard pepsin, 1-2 weight parts of Chinese ginger, 2-3 weight parts of plantain seed, 2-3 weight parts of phyllanthus emblica, 1-2 weight parts of flatstem milkvetch seed, 2-3 weight parts of matteuccia struhiopteris, 1-2 weight parts of pyrus pashia inflorescence, 4-5 weight parts of snow pear, 3-4 weight parts of single cream, 5-6 weight parts of peanut oil, 1-2 weight parts of baking soda, 1-2 weight parts of Chinese hawthorn seed powder, 2-3 weight parts of sugarcane powder, 3-4 weight parts of salt, 0.5-1 weight part of active dry yeast, 1.5-2 weight parts of sanchi powder, and a proper amount of water. According to the invention, the gizzard pepsin added into the biscuit can relieve dyspepsia, and strengthen the spleen and the stomach; the Chinese ginger can warm the stomach and dispel cold, and help digestion and relieve pain; the plantain seed can reduce fever and promote urination, improve eyesight, and eliminate phlegm; the flatstem milkvetch seed can warm and replenish the liver and the kidney, secure essence, reduce urination, and improve eyesight; the phyllanthus emblica can remove heat and cool blood, and improve digestion, promote saliva and relieve cough; the matteuccia struhiopteris can clear heat and remove toxicity, and cool blood and stop bleeding; the snow pear can remove heat and promote saliva, and moisten dryness and resolve phlegm; and the biscuit is low in sugar content, is crisp and delicious, can effectively replenish energy for human body while keeping the blood sugar from rising too much, and has a good nutrition and health-care value.

The present invention discloses flavored fermented milk. The flavored fermented milk consists of the following raw material: raw milk, white granulated sugar, fruit jam and probiotics. The method of preparing the flavored fermented milk consists of the following steps: (1) degreasing: the raw milk is subjected to a centrifugal degreasing treatment and separated single cream is introduced into a temporary storage tank for standby applications; (2) fermenting: after the degreasing in the step (1), the degreased raw milk is subjected to sterilization, and the sterilized raw milk is fermented; (3) homogenizing and sterilizing: the white granulated sugar is added into the single cream obtained in the step (1), the mixture is homogenized, and the homogenized mixture is sterilized; (4) whey removing: the fermented liquid obtained in the step (2) is subjected to a demulsification and the demulsified fermented liquid is subjected to the whey removing treatment; and (5) filling: the sterile and sugar-added single cream and the whey removed fermented liquid are mixed evenly, sauce material ingredients are added into the mixture, the mixture is subjected to the filling, the filled mixture is subjected to a temperature lowering, the temperature lowered mixture is subjected to a after-ripening, and the flavored fermented milk is obtained. Advantages are as follows: the prepared flavored fermented milk is high in proteins, develops a new taste, and free of food additives, ensures the purely natural raw material ingredients, and is free of nutrient component losses.

The invention relates to the field of feeds for livestock and poultry and particularly relates to a formula feed for enhancing the disease resistance of a broiler breeder. The feed is prepared from the following raw materials in percentage by weight: 180-220 parts of hulled corns, 60-80 parts of cottonseed meal, 55-60 parts of soya-bean cakes, 65-70 parts of rice bran, 60-70 parts of wheat bran, 35-40 parts of corn stalks, 2-3 parts of dried leech powder, 3-4 parts of fish meal, 5-8 parts of carrot juice, 2-3 parts of pig liver powder, 1-2 parts of folium cortex eucommiae, 2-3 parts of glycyrrhiza uralensis, 1-2 parts of morus alba, 2-3 parts of Chinese chive seeds, 2-3 parts of chili powder, 2-3 parts of commelina communis, 3-4 parts of salsola collina, 3-4 parts of petunia hybrida vilm stems and leaves, 5-6 parts of single cream, 4-5 parts of dried red date powder, a proper amount of table salt and 4-5 parts of a phagostimulant. The formula feed provided by the invention is added with Chinese herbal medicine components capable of effectively enhancing the disease resistance and the antibacterial capability of the broiler breeder; any chemical medicine is not added; after a broiler breeder crowd is fed continuously, the morbidity is inhibited effectively.

The invention discloses a jackfruit yoghourt pudding and a preparation method thereof. Each 100 parts by weight of jackfruit yoghourt pudding comprises the following components: 60-80 parts by weight of milk, 1-5 parts by weight of whole milk powder, 0.1-2 parts by weight of durian pulp, 1-6 parts by weight of single cream, 0.5-1.2 parts by weight of sweetening agent, 0.5-1.2 parts by weight of compound emulsifying thickener, 0.05-0.15 part by weight of essence, 0.02-0.03 part by weight of mixed bacterium powder of streptococcus thermophilus and lactobacillus bulgaricus, and the balance of water. The jackfruit yoghourt pudding has the advantages of high nutritive value, thin and smooth taste, uniformity and stability, and long expiration date. The preparation method has the advantages of simplifying process procedures, being suitable for industrialized production, maximally ensuring strain activity, enhancing nutrition and function characteristics of the jackfruit yoghourt pudding, and being more beneficial to the intestinal health of a human body.

The invention provides a yoghourt, a method for preparing the yoghourt and a bottled yoghourt. By weight, 1,000 parts of yoghourt are prepared from 860 parts to 940 parts of raw milk, 12 parts to 20 parts of stabilizers, 3 parts to 8 parts of single cream, 65 parts to 90 parts of white granulated sugar, 1 part to 5 parts of whey protein powder and the balance antioxidants. The antioxidants are prepared from at least two kinds of sodium ascorbate, epigallocatechin gallate, tea polyphenol, liquorice antioxidants, vitamins A, ascorbic acid, ascorbyl palmitate, EDTA, tocopherol, gallate, BHA, BHT, D-sodium isoascorbiate, phospholipid, phosphate and rosemary extract. The yoghourt has the at least one advantage of being high in stability, quite good in relish and taste, high in nutritive value and long in shelf life.

The invention provides a base material of a multilayer yogurt. The base material is prepared from yogurt with whipped single cream added in. With the whipped single cream, the base material is provided with good firmness. The invention also provides a multilayer yogurt comprising at least one jam layer and at least two base material layers. The base material layers comprise the base material, and the jam layer comprises jam. The jam layer and the base material layers are alternated. The base material layers of the multilayer yogurt have good firmness, and the jam layer and the base material layers are prevented from mixing and penetration. Therefore, product stability and good appearance are maintained.

The invention discloses a tea-flavor flavored fermented milk. The tea-flavor flavored fermented milk comprises the following raw materials: raw cow's milk, white granulated sugar, tea sauce and probiotics. A preparation method for the flavored fermented milk comprises the following steps: (1) degreasing: subjecting the raw cow's milk to centrifugal degreasing and introducing separated single cream into a temporary storage tank for subsequent usage; (2) fermentation: subjecting the degreased raw cow's milk to sterilization and fermentation successively; (3) homogenization and sterilization: adding the white granulated sugar into the single cream obtained in the step (1) and carrying out homogenization and sterilization; (4) removal of whey: subjecting fermentation broth obtained in the step (2) to demulsification and then to removal of whey; and (5) filling: uniformly mixing the aseptic single cream with the white granulated sugar and the fermentation broth without whey, adding the sauce, carrying out filling, and then carrying out cooling and after-ripening. The tea-flavor flavored fermented milk prepared in the invention is high protein flavored fermented milk, has novel taste, is free of any food additive, guarantees usage of purely natural raw materials and no loss of nutritional ingredients, and maximally increases the content of nutritional ingredients.

The invention discloses coffee yogurt and a preparation method thereof. Raw materials include 85.3-97.3% of raw milk, 1-5% of single cream, 0.4-0.8% of coffee powder, 1.2-2.0% of coffee concentrated liquor, 0.01-6.5% of sweetening agents, 0.05-0.08% of emulsifiers, 0.01-0.1% of stabilizers, 0.02-0.04% of one or more of sodium bicarbonate or sodium caseinate and 0.01-0.2% of intermediate-temperature lactic acid bacteria starters. The preparation method includes the steps that firstly, the raw milk is heated and mixed with the single cream, the coffee powder, the coffee concentrated liquor, the emulsifiers, the stabilizers, the sodium bicarbonate and the like, heat preservation is performed, and materials A are obtained; secondly, homogenizing and sterilization are performed, and a fermentation substrate is obtained; thirdly, temperature is lowered, and fermentation agents are added at the temperature of 35-38 DEG C for fermentation. The structural state of the coffee yogurt is stable, and the coffee yogurt has the special aroma of coffee milk and the milk aroma of yogurt. The preparation method is easy and convenient to operate and favorable for large-scale production.

The invention discloses yogurt and a preparation method thereof. The yogurt has a viscosity of 500-700mPa.s and a protein content of 2.71-2.79g/100mL, and is prepared from the following components in parts by weight: 88-91 parts of raw milk, 0.3-1.2 parts of hydroxy propyl distarch phosphate, 0.08-0.28 part of agar, 0.15-0.45 part of low-methoxy pectin, 0.055-0.12 part of diacetyl tartaric acid ester of monoglyceride and diglyceride, 0.01-0.03 part of gellan gum, 0.3-0.48 part of single cream, 7.5-8.5 parts of white granulated sugar and 10-30 parts of at least one of milk particles and fruit particles. The yogurt has at least one of the advantages of excellent flavor and taste, low viscosity, high protein content, rich nutrition and strong stability.

The invention provides an ice-cream and a preparation method thereof. The ice-cream is prepared through following steps: mixing uniformly 1-20 parts by weight of saccharose, 1-40 parts by weight of single cream and 3.2-12 parts by weight of yolk liquid, and adding 50-70 parts by weight of milk with stirring uniformly to obtain a mixed material liquid; sterilizing and homogenizing the mixed material liquid to obtain a homogenized material liquid; aging the homogenized material liquid to obtain an aged material liquid; and congealing the aged material liquid, filling the congealed material liquid, and freezing the congealed material liquid to obtain the ice-cream. The preparation method is free of any food additives, such as preservatives and stabilizing agents and can satisfy industrial production requirement of ice-cream. The ice-cream prepared through the method is good in stability and can reach a preservative period of 18 months.

The invention provides nutritional yoghurt with egg ingredients. Dairy products are matched with stabilizing agents, inulin, concentrated whey protein, single cream, egg liquid and sugarcane to be subjected to strain fermentation, and obtained materials are mixed with particles of fruits and vegetables, grains and nuts. According to the yoghurt provided by the invention, the egg liquid is added, meanwhile, the single cream is added, the egg liquid and the single cream are matched and mixed, the nutrition ingredients of the eggs can be increased, and in addition, the fat and cream flavor in the single cream can be added and obviously shown, so the obtained yoghurt has rich fat and cream flavor. The nutritional yoghurt provided by the invention has the characteristics that the nutrition is rich, various health care functions are realized, the balanced diet is realized, and the nutritional yoghurt is conducive to digestion. The nutritional yoghurt belongs to good yoghurt meal replacing food.

The invention provides a oat cultured milk produced by participation of enzymolytic oat powder in fermentation and a technological method thereof. The oat cultured milk comprises the following raw materials in percent by weight: 84.7 to 91.6 percent of raw milk, 4 to 8 percent of a sweetening agent, 5 to 10 percent of enzymolytic oat powder, 0.1 to 0.3 percent of a flavor improver, 0.5 to 1 percent of single cream, 0.6 to 0.8 percent of a stabilizer for yoghurt, 0.3 to 0.5 percent of wpc 80 whey protein powder (the concentration of protein in WPC (whey protein concentrate) is 80), and a lactic acid bacteria starter. Through the proportion, the technical problems that the oat powder is added and participates in fermentation under the protection of the flavor improver, and globulin does not denature during fermentation are solved, and good effects of prolonging the shelf life and expanding the yoghourt market through adding yoghourt with cereals and milk are achieved.

The invention belongs to the technical field of deep processing of dairy products and especially relates to modified milk for milky tea, a preparation method of the milky tea and an application thereof. The preparation method of the modified milk mainly comprises the following main steps: mixing 60-80% of concentrated cow milk or restored concentrated milk and 2-5% of single cream and then preheating to 50-70 DEG C; adding an emulgator, a stabilizer and buffer salt, dissolving and supplementing with water till the volume is 100%; uniformly stirring, thereby acquiring a mixture containing 5.0-8.0% of fat and 3.0-5.0% of protein; homogenizing at 12-20MPa; sterilizing under the conditions of 132-142 DEG C and 3-5s UHT; and sterilely filling, thereby acquiring the modified milk. The concentrated cow milk is acquired by concentrating raw milk and skim milk for 1.5-2 times. Optimally, RO membrane concentration is adopted for concentrating. When the modified milk is used for preparing the milky tea, the modified milk is directly mixed with tea soup; the preparation is simple and convenient; the prepared milky tea has abundant tastes, strong milk fragrance, high stability and no layering or flocculation phenomenon.

The present invention discloses a cheese tea with milk cover beneficial to intestinal ecological health. The cheese tea with the milk cover comprises the following components: 300-400 mL of organic milk, 10-20 g of cube sugar, 300 g of cream cheese, 13-20 g of sea salt, 5-15 g of fructose, 1 L of high-temperature stirred single cream, 300-400 g of refined condensed milk, 50-70 mL of lactic acid bacteria, and 250 mL of tea water made from 5-15 g of tea leaves. The cheese tea with the milk cover beneficial to the intestinal ecological health is rich in proteins, calcium, fat, phosphorus, vitamins and other nutrients, and a pure natural food. The product also contains rich lactic acid bacteria, can effectively promote gastrointestinal motility and protects gastrointestinal health. In addition, the cheese also contains some metabolites, both materials can maintain stability and balance of normal micro-organism flora in human body intestines, and the cheese tea with the milk cover effectively prevents and treats constipation and diarrhea, and protects the intestinal ecological health.