649 results about "Skimmed milk" patented technology

This invention relates to a process for producing a lactose-free milk which does not confer a sweet taste to the milk normally resulting from the hydrolysis of lactose into monosaccharides. The process comprises the step of reducing the lactose content of the milk to about 3% prior to hydrolysis with lactase. When the milk is skimmed milk, the protein content may be increased to about 3.8-4.0% or greater, which further improves the organoleptic properties of the milk. Milk so processed and dairy products derived therefrom are also disclosed and claimed.

The invention relates to probiotic microcapsules as well as a preparation method and application thereof. The probiotic microcapsules comprise a core material and a wall material, wherein the core material is probiotics; the outer layer of the wall material is coated with chitosan; the wall material is prepared from an aqueous solution containing a natural polymer material and a freeze-drying protection agent; the freeze-drying protection agent comprises one or more of glucose, fructose, sucrose, lactose, trehalose, soluble starch, glycerin, mannitol, Arabic gum, dextran 40 and skim milk; the natural polymer material comprises one or more of gellan gum, xanthan gum, k-carrageenan, sodium alginate, cellulose acetate phthalate or gelatin; in the aqueous solution, the volume fraction of the freeze-drying protection agent is 4.0%-20.0% and the volume fraction of the polymer material is 0.5%-5.0%. The probiotic microcapsules can keep excellent acid resistance and storage stability before and after being freeze-dried.

The invention relates to the field of dairy processing, in particular to low-fat surface mould mature soft cheese and a preparation method thereof. According to the low-fat surface mould mature soft cheese, the raw materials based on 100 parts by weight comprise skimmed milk and 5 to 15 parts of inulin, wherein the fat content in the skimmed milk ranges from 0 to 0.5 percent. The fat in the milk is separated to obtain the skimmed milk of which the fat content is not more than 0.5 percent. The skimmed milk serving as a raw material is added with 5 to 15 parts of fat to replace the inulin. The low-fat surface mould mature soft cheese prepared by the method is the original cheese, has low fat content, fine texture, soft mouthfeel and good taste, is compared favorably with natural cheese, and meets the requirement of consumers on health food, and the type of the cheese is enriched.

The process for preparation of hypoglycemic foods and formulations thereof, useful as snacks, wholesome or supplementary foods, especially to the Type II diabetics, and a hypoglycemic foods and formulations product of composition with concentration of toasted cereals is ranging between 50-60%, concentration of toasted legumes is ranging between 6-12%, concentration of soy is ranging between 7-15%, concentration of fenugreek is ranging between 2-6%, concentration of spice mix is ranging between 3-7%, concentration of amla fruit pulp is ranging between 0.5-2%, concentration of Garcinia combogia rinds is ranging between 1.5 to 3%, concentration of dry skimmed milk is ranging between 3-6%, concentration of edible oil is ranging between 2-6%, and concentration of vitamin and mineral premix is ranging between 1-3%.

The invention discloses milk and a method used for producing the milk. During the process of the method, the temperature under which the milk is heated is not more than 55 DEG C; the method sequentially comprises the steps as follows: 1) raw material milk is centrifuged to remove the bacteria; 2) the milk is standardized; 3) the milk is heated and degasified in vacuum; 4) the milk is separated as cream and defatted milk; 5) the defatted milk is micro-filtrated by film so as to remove the bacteria. The key point of the method is that a centrifugal bacteria removing machine and micro-filtration bacteria removal by ceramic film are used to remove 99.995-99.999% of bacteria in the milk, thus gaining the final milk product containing the bacteria less than 5/100,000 of that in the raw material milk. The method increases the homogenous pressure so as to reduce the homogenous temperature when producing the lipid-contained milk; the milk produced by the method has the same safety performance with pasteurized milk, almost completely saves the biological activity of functional components such as immunoglobulin, lactoferrin, lactoperoxidase and the like and has excellent flavor.

The present invention relates to a method for the production of commercially sterile skimmed milk. After separation, the skimmed milk fraction is treated by microfiltration in one or more steps. The microfiltration gives a permeate flow and a retentate flow, in which all microorganisms of a given size have effectively been separated from the permeate flow. After the microfiltration, the permeate flow is heat treated at a temperature of 72-134°C. during a requisite period of time. In order to obtain a sterile skimmed milk which is as good as free of destroyed microorganisms, the retentate flow is not employed.

The invention provides a streptococcus thermophilus AR-333 strain and application thereof. The streptococcus thermophilus AR-333 strain is obtained through being separated from naturally fermented milk, and the collection number of the strain is CGMCC 10262. The streptococcus thermophilus AR-333 is fermented for 16h under the condition of 40 DEG C by skimmed milk; the yield of extracellular mucopolysaccharide reaches 256.97 mg/L; meanwhile, the streptococcus thermophilus is used as a yoghourt fermenting agent; the viscosity of yoghourt can be obviously improved; the tissue state of the yoghourt can be improved; good flavor is realized; the generated extracellular mucopolysaccharide has an immunologic competence regulating function; macrophages RAW264.7 can be simulated to release NO.

The invention provides a kind of brown skimmed drinkable probiotics yoghurt and a preparation method thereof, and belongs to the technology field of dairy products. The preparation method comprises following steps in sequence: maillard reaction, homogeneous sterilization, fermentation, demulsification, and post-treatment, and specifically comprises following steps: (1) the maillard reaction: reducing sugar is added into skimmed milk, when the concentration of the reducing sugar in the milk arrives at 20 to 40 g/L, the skimmed milk, which has been added with reducing sugar, is heated to 95 to 100 DEG, the temperature is maintained for 2 to 3 hours to carry out the maillard reaction; (2) the fermentation: basic bacteria and probiotics are added to carry out fermentation at the temperature of 38 to 44 DEG C; (3) yoghurt after demulsification is subjected to a homogeneous sterilization of 10 to 15 MPa, and finally to a post-treatment. The method has the advantages of simple technology, easy operation, and low cost; the obtained product has the advantages of unique flavor and good mobility, and is capable of being drunk directly; the fat content of the product is lower than 0.5%, probiotics bacteria is abundant, the content of active lactic acid bacteria is not smaller than 1 * 108 cfu/mL, and the product is more nutritional.

Disclosed herein are a method for preparing kimchi powder and a kimchi composition containing said kimchi powder. The preparation method comprises the steps of: adding one or more selected from the group consisting of skimmed milk powder, skimmed milk, starch, dextrin, soybean milk, cheese and glycerol, to crushed or chopped kimchi produced by grinding or crushing kimchi, before or after a fermentation process; and freeze-drying the mixture so as to powder it.

The invention relates to a yogurt tablet and a preparation method thereof. The yogurt tablet is prepared from the following materials according to percentage of total weight: 200%-600% of raw milk or skimmed milk, 4%-28% of skim milk powder, 5%-20% of glucose syrup, 1%-20% of albumen powder or whey powder, 4%-18% of plant oil, 2%-8% of white granulated sugar, 1%-15% of modified starch and 0.1%-0.3% of silicon dioxide. The preparation method of the yogurt tablet is also provided by the invention. According to the preparation method of the yogurt tablet provided by the invention, milk or skimmed milk is utilized for fermentation, and then other auxiliary materials of the yogurt tablet are added to the milk or the skimmed milk and are subjected to the procedures of mixing, homogenizing, spray-drying and tabletting to obtain the yogurt tablet which is abundant in nutrition, good in mouthfeel and easy to store; the materials are evenly mixed and are stable in quality after being tabletted; and the preparation method is easy to operate, and the yogurt tablet can be subjected to industrial production.

The invention discloses base fluid for diluting semens of equus animals and a preparation method and a use method thereof. The base fluid contains A fluid and skimmed milk. The A fluid contains glucose, raffinose, D-glucopyranose, trisodium citrate, ppotassium citrate and 4-(2-hydroxyethyl)-1-piperazineethanesulfonic acid (HEPES). The preparation method for the base fluid includes weighing various components of the A fluid into a sterile beaker, adding double-distilled water, dissolving, bringing to volume, filtering, split charging, sterilizing, and sealing to obtain the A fluid, and adding same amount of the skimmed milk into the A fluid to be evenly mixed. Users can also add penicillin and dihydrostreptomycin to the base fluid or add penicillin, dihydrostreptomycin, yolk and glycerol into the base fluid. The base fluid is suitable for semen dilution and normal temperature preservation, low temperature preservation and freezing preservation of the semens of the equus animals. The base fluid for diluting semens of equus animals and the preparation method and the use method of the base fluid have the advantages of being simple to prepare, convenient to use, good in preservation effect of the semens of the equus animals, multi-purpose, time-saving, labor-saving and applicable to mass production and application.

The present invention discloses a pomegranate fermented lactic acid drink. The pomegranate fermented lactic acid drink is made from the following raw materials: pomegranates, skim milk, pomegranate peels, pomegranate flowers, pomegranate barks, pomegranate leaves, sophora japonica leaves, calyx kaki, picrasma quassioides, isomaltitol, gentiooligosaccharide, lactic acid bacteria, compound enzymes, and antioxidants of bamboo leaves. The drink is sour and sweet in mouthfeel, moderate in concentration, stable in state, and rich in nutrition, can promote metabolism, enhance immunity, dispel toxins and beautify feature, and prevent oxidation, aging, and tumors. The pomegranates are rich in organic selenium, help absorption and utilization, and promote the body function; each of the organs of the pomegranate is fully used and scientifically matched with other traditional Chinese medicines, the effects are complementary to each other, the raw materials are extensive, the price is low and cheap, and the costs are saved; a first lactic acid bacterium high-temperature fermentation is conducted, the lactic acid bacterium growth is promoted, and the pollution is avoided, at a second time, the gentiooligosaccharide is added, the activities of the lactic acid bacteria are enhanced, and a low-temperature long-time fermentation is conducted, which is conductive to the produce of flavor substances; and the fermented lactic acid drink is filled, and the filled lactic acid drink is subjected to low-temperature cold storage, which can maintain the activities of the lactic acid bacteria in the drink, so that the pomegranate fermented lactic acid drink promotes gastrointestinal functions.

The invention relates to a protective wall material for producing a lactobacillus microcapsule and the lactobacillus microcapsule prepared by using the protective wall material. In the lactobacillus microcapsule prepared by using the protective wall material, the viable bacteria rate reaches 98.9% which is far higher than that of the traditional like products; after the lactobacillus microcapsuleis stored for 6 months, the survival rate is still higher than 70%, so that the stability is high and the stress resistance is high. In addition, the protective wall material of the lactobacillus microcapsule comprises soybean protein, skimmed milk, malto dextrin, glucose and gelatin which are low in price, so that the price of products is lower than that of the traditional like products; when the lactobacillus microcapsule is prepared, a production process with lower spray drying air inlet and outlet temperature than the like products is utilized, and therefore, the survival rate of lactobacillus is easily increased and the energy consumption is reduced.

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 provides a composite protective agent for increasing the freeze-drying survival rate of lactobacillus plantarum and a preparation method thereof. The protective agent is prepared from soybean polysaccharide, galactose, fructo-oligosaccharide, trehalose, skimmed milk, proline and distilled water. The preparation method includes the steps that the distilled water is divided into three parts, and soybean polysaccharide, galactose, fructo-oligosaccharide and trehalose are added to one part for dissolution and sterilization; the skimmed milk is added to another part of the distilled water for dissolution, and a skimmed milk solution is obtained and sterilized; proline is dissolved in the remaining distilled water, and membrane filtration sterilization is conducted; the three prepared solutions are evenly mixed under the sterile condition, and then the composite freeze-drying protective agent is obtained. According to the freeze-drying protective agent for lactobacillus plantarum, a freeze-drying protective additive is added in the fungus powder preparation process, the anti-freezing capacity of fungi can be improved, and therefore the freeze-drying survival rate of the fungus powder is increased, the storage period is long, and the survival rate is not likely to be reduced. The freeze-drying survival rate of the prepared fungus powder of lactobacillus plantarum ranges from 82.73% to 93.26%, and the viable count of the fungus powder ranges from 1.14*10<11> cfu/g to 1.98*10<11> cfu/g.

The invention discloses a manufacturing technique for preparing frozen-out gene engineering bacteria competent cells. The invention also relates to a prescription of protecting agent, which is wide in application by taking as the host bacteria for transferring outer DNA in researching, developing, producing and checking of biotechnology. The protecting agent is one of the most fundamental matching consumption preparations. The invention utilizes vacuum freeze drying technology to deal with the poor gene engineering bacteria competent cells, and can save the cells steadily at a wide temperature range of 20 DEG C below zero to 4 DEG C for long time while keeping high transformation efficiency. The invention enables the cells to store and long-distance transport conveniently. The invention relates to a manufacturing technique for preparing frozen-out competent cells, quality inspection regulation and the frozen-out protecting agent, comprising culture conditions of gene engineering bacteria, technological processes of freezing and drying and the composition and matching of the protecting agent. The protecting agent is formed by water and one or arbitrary combination of the following materials: gelatin, degreasing milk, dextran, trehalose, sucrose, sorbitol or mannitol.

The invention discloses a production method of a microbial preparation by symbiotic fermentation of lactic acid bacteria and saccharomycetes. The production method is characterized by comprising the following steps: carrying out symbiotic assemblage screening on lactic acid bacteria and saccharomycetes separated from an Inner Mongolia dairy product kumiss to select a set of enterococcus faecium HE5 and brewer yeast J-4 with mutual promotion, wherein the viable count of the lactic acid bacteria reaches 2.88*10<9>CFU (Colony-Forming Unit)/mL when enterococcus faecium HE5 and brewer yeast J-4 screened are cultivated on an optimized skimmed milk culture medium, the viable count of the saccharomycetes reaches 3.3*10<8>CFU/mL, and double bacteria culture is better to promote the growing effect of lactic acid bacteria; and freezing and drying the cultivated and harvested double bacteria to obtain the microbial preparation by symbiotic fermentation of lactic acid bacteria and saccharomycetes. The microbial preparation is good in symbiotic effect and strong in acid-producing capacity.

The invention provides a novel composite starter for pickled cabbage, which belongs to the biotechnical field, and is used for solving the problems of pickled cabbage deterioration caused by growth environment change-induced massive cell death, bacteria sharp cutoff-induced difficulty in rapid decrease of initial pH value in fermentation, and mass propagation of various microorganisms during natural fermentation or inoculated fermentation. The composite starter is composed of three kinds of lactobacillus and a protectant, wherein a ratio of Leuconostoc mesenteroides to Lactobacillus plantarum to Lactobacillus casei is 1:1:(0.7-1.3); a ratio of the protectant to lactobacillus is 3:(0.8-1.2); and the protectant consists of the following raw materials: 1.5% of trehalose, 0.5% of glycerol, 2% of sorbitol, 1% of maltodextrin and 10% of skimmed milk. A preparation method of the composite starter comprises pre-refrigerating at minus70 DEG C for 2-3hr, and performing freeze drying in vacuum. The inventive composite starter can well restore the flavor of the conventional pickled cabbage. The pickled cabbage produced by using the composite starter is mellow, fresh and tasty, and has moderate sourness and pure flavor.

The invention discloses a preparation method of a directed vat set chymosin preparation and a product and an application thereof. The preparation method comprises the following steps: culturing paenibacillus (Paenibacillus sp.) at 25-35 DEG C by using a skimmed milk culture medium, shake culturing for 24-120 hours to obtain fermentation broth, centrifuging the fermentation broth and extracting the supernatant to obtain the directed vat set chymosin preparation. According to the preparation method, the skimmed milk is innovatively used as a base material for fermentation, since being a milk product as well, the obtained chymosin can be directly applied to the preparation process of cheese, compared with the traditional chymosin preparation method, the method is used for greatly simplifying the application steps of the chymosin preparation, retaining the chymosin activity to the uttermost and completely avoiding the enzyme activity loss of chymosin in the extraction process, so as to effectively reduce the production and application costs of the chymosin preparation.

The present invention discloses healthy chili milk candy. The healthy chili milk candy is prepared from the following raw materials in parts by weight: 42-44 parts of white granulated sugar, 35-37 parts of galactooligosaccharides, 12-14 parts of chilies, 11-13 parts of condensed milk, 3-5 parts of anhydrous cream, 3-4 parts of hydrogenated vegetable oil, 3-4 parts of skim milk, 1.6-1.8 parts of locust bean gum, 1.4-1.6 parts of chili leaves, 0.6-0.8 part of longan leaf, 1.1-1.3 parts of soybean pods, 1.1-1.3 parts of eleusine indica, 0.6-0.8 part of equisctum ramosissimum, 0.6-0.8 part of rorippa globosa, 0.4-0.6 part of gymnema sylvestre, 0.4-0.6 part of tangerine leaf, 0.4-0.6 part of betula alba juice, 0.4-0.6 part of edible salt and 0.6-0.8 part of lactobacillus delbrueckii. The provided healthy chili milk candy is crisp in texture, sweet, sour and palatable, rich in flavor, balanced in nutrition and easy to absorb, and can protect the heart and brain blood vessels, increase resistance, promote metabolism, delay aging, beautify features and lose weight.

The invention provides a synthetic method of N-2-hydroxypropyl trimethyl ammonium chloride chitosan and a preparation method of Newcastle disease attenuated live vaccine-loaded nanoparticles of the N-2-hydroxypropyl trimethyl ammonium chloride chitosan, relating to a synthetic method of chitosan and a preparation method of vaccine-loaded nanoparticles of the chitosan. The synthetic method comprises the following steps of: deacelation of the chitosan; dip-treatment of the chitosan; crude preparation of the N-2-hydroxypropyl trimethyl ammonium chloride chitosan; and refined preparation of the N-2-hydroxypropyl trimethyl ammonium chloride chitosan. The preparation method comprises the following steps of: adding a Newcastle disease virus solution into an N-2-hydroxypropyl trimethyl ammonium chloride chitosan solution to obtain a solution A; adding sodium tripolyphosphate, PBS (phosphate buffer solution) and span-80 into the solution A to obtain a solution B; and centrifuging the solution B to obtain a deposit, adding PBS for suspension, adding mycose skimmed milk, and performing freeze drying to finish the preparation. The nanoparticles prepared by using the method has the advantages of easiness in control of particle size, small particle size of drug-loaded nanoparticles, high entrapment efficiency, large drug-loading quantity, mild preparation conditions, low drug toxic or side effect, long slow release time, simple preparation process, lower production cost and easiness in large-scale production.

The invention provides a freckle-removing and wrinkle-resisting mask, and relates to the technical field of masks. The freckle-removing and wrinkle-resisting mask is prepared from the following raw materials by weight: 10g to 25g of barley powder, 5g to 15g of licorice powder, 15g to 30g of pineapples, 15g to 30g of oat, 1ml to 3ml of egg white, 5ml to 10ml of lemonade and 10ml to 20ml of whole milk or skim milk. The freckle-removing and wrinkle-resisting mask is convenient in material obtainment and simple in preparation method, and can be prepared by a user or can also be prepared into a commodity. The majority of materials used for preparing the mask are food materials, so that the mask is safe and healthy and cannot generate a side effect. The mask can be used for effectively removing freckles and face keratins so as to smooth the skin and prevent the generation of wrinkles.

The invention discloses a rose fruit vinegar beverage which is prepared from the following materials in parts by weight: 100-120 parts of rose fruits, 30-40 parts of apples, 20-30 parts of millets, 20-30 parts of brown rice, 8-12 parts of walnut kernels, 30-40 parts of malt syrup, 2-3 parts of leaves of negundo chastetree, 4-5 parts of gynostemma pentaphyllum, 8-10 parts of fructus rubi, 6-7 parts of eucommia ulmoides, 2-3 parts of jade butterflies, 2-3 parts of jerusalem artichoke, 7-8 parts of burdock roots, 1-2 parts of tuber fleeceflower stems, 8-12 parts of ferment powder and an appropriate amount of acetic bacteria. According to the invention, materials such as the apples, the millets and the brown rice are fermented and prepared into raw vinegar by virtue of the acetic bacteria; green tea powder, water chestnut leaf and skim milk are fermented and prepared into fermented milk by virtue of lactobacillus acidophilus, and the raw vinegar and the fermented milk are added into beverage made of the rose fruits, so that the rose fruit vinegar beverage is unique in flavor, tasty in sour and sweet and rich in nutrition, and has effects of improving brain and increasing intelligence, removing fat and lowering blood pressure, soothing the nerves and relieving restlessness, helping digestion and losing weight, building body and tonifying yang, and preventing and treating cancers.