9 results about "Skimmed milk" patented technology

The utility model discloses a dairy product membrane sterilization equipment, including membrane sterilization equipment and skimmed milk jar, emulsion delivery pipeline communicates with skimmed milk jar, the input end of skimmed milk jar still has nitrogen gas pipeline, and the output of skimmed milk jar communicates through material valve and separation jar, and the top of separation jar is connected with balance pipeline, and balance pipeline communicates with the top and bottom of nitrogen cylinder through two branch pipes respectively, and the material of separation jar output enters membrane sterilization equipment through unloading valve. The dairy product membrane sterilization equipment, in the process of exhausting material, by first nitrogen gas, the material in pipeline is pushed out, balance the pressure in skimmed milk jar simultaneously, make its smooth, the application sets up separation jar in the process of vacuumizing, and the gas in separation jar is extracted, not only can reduce the air content in separation jar emulsion, but also can detect whether pipeline exists sealing problem.

The application discloses an application of astragalus polysaccharide in promoting lactic acid bacteria metabolism and improving quality and stability of fermented products, and belongs to the technical field of fermented dairy product processing. The application adds 2 ‰ to 10 ‰ of astragalus polysaccharide and sucrose in skimmed milk with respect to the mass of the skimmed milk, inoculates lactic acid bacteria starter after pasteurization, and constant-temperature fermentation is carried out until the end point to prepare fermented products. The application utilizes the dual functions of astragalus polysaccharide in promoting lactic acid bacteria metabolism and strengthening milk protein gel network to realize the synergistic improvement of quality and stability of fermented products. Experiments show that when the addition amount of astragalus polysaccharide is 4 ‰, the sensory score of the fermented product reaches 87.3, and the water holding capacity is increased by 11.95 % compared with the control group; scanning electron microscopy shows that the gel network is dense and has few pores; when the addition amount is 6 ‰, the viable cell count reaches 1.23 x 10 8 CFU / ml; and when the addition amount is 8 ‰, the texture characteristics are optimal. The application is simple in operation, suitable for industrial production, and provides a new way for the development of functional fermented dairy products.

The present application relates to the technical field of dairy processing, in particular to a fermented milk and a preparation method thereof. The preparation method comprises the following steps: separating skimmed milk by using a microfiltration membrane and / or an ultrafiltration membrane to obtain casein liquid and whey protein liquid; controlling the lactose content in the whey protein liquid to be less than 5%, and then performing microparticulation on the whey protein liquid to obtain microparticulated whey protein; and taking the microparticulated whey protein, the casein liquid and whipped cream as fermentation raw materials to obtain fermented milk. The fermented milk product prepared by the preparation method has a smooth taste and no obvious powder or particle feeling. Moreover, the texture and rheological properties of the final product can be controlled by adjusting the microparticulation process parameters, so that different types of fermented milk products can be developed by enterprises, and the present application is suitable for popularization and application.

The present application relates to the technical field of microbial food fermentation, and specifically discloses a Staphylococcus simulans HZ01 inoculant, preparation of the Staphylococcus simulans HZ01 inoculant comprising the following steps: (A) inoculating Staphylococcus simulans HZ01 into NB culture medium for culture to obtain a bacterial solution; (B) when the concentration of Staphylococcus simulans HZ01 in the bacterial solution obtained in step (A) is 1.0×10 8 log 10 CFU / mL to 9.9×10 9 log 10 CFU / mL, centrifugation is performed; (C) after completion of the centrifugation, sterilized skimmed milk is added for resuspension; (D) after completion of the resuspension, freeze-drying is performed to obtain a powdered Staphylococcus simulans HZ01 inoculant with a concentration of 1.0×10 10 log 10 CFU / g to 9.9×10 11 log 10 CFU / g. The present application has the characteristics of good processing adaptability, high protease and lipase activity, good nitrate reductase activity, and good flavor of fermented meat products.

The application provides a method for improving the stability of zero-fat fermented milk and application thereof, and particularly, the method comprises the following steps: dividing skimmed milk in raw materials of zero-fat fermented milk into two parts, using the first part of skimmed milk to perform heat pretreatment on whey protein to obtain a mixture A, mixing the mixture A with the second part of skimmed milk to obtain a mixture B, and adding TG enzyme for enzyme treatment in the mixing process; the mass ratio of casein and whey protein in the mixture B is (1.5-3):1; and the mixture B is subjected to homogenization, sterilization and fermentation to prepare zero-fat fermented milk. The method can improve the water holding capacity of zero-fat fermented milk without adding additional stabilizers, and ensures the texture stability of zero-fat fermented milk.

The invention relates to a dairy product having stabilizing properties, containing or consisting of: (a) cream; (b) skimmed milk; (c) Κ-carrageenan; and optionally (d) carbohydrates which are different from component (c); the product being characterized in that the carrageenan has a Ca2+ concentration of at least 2000 mg / 100 g.