114 results about "Sodium Caseinate" patented technology

The invention relates to the technical field of enzyme-linked immunosorbent assay, and discloses a quality control serum diluent as well as a preparation method and application thereof, and the quality control serum diluent is prepared from the following raw materials: boric acid, borax, sodium caseinate, liquid gelatin, aminopyrine, an osmotic pressure stabilizer and bovine serum. The quality control serum diluent prepared by adopting the formula has no potential interfering substances (such as formaldehyde and thiomersalate), has excellent thermal stability and long-term stability, is applied to quality control serum dilution, is beneficial to improving the detection accuracy, ensures that the characteristics of the diluent meet the requirements when the diluent is used every time, and provides stable reference data for the detection process.

The invention relates to the technical field of cereal milk tea preparation, in particular to sea-buckthorn cereal milk tea and a preparation method thereof.The method comprises the steps that sodium caseinate is stirred and dissolved in deionized water and then subjected to water bath to obtain a sodium caseinate solution, and soy isoflavone is fused into the cooled sodium caseinate solution to obtain a film forming solution; performing vacuum spray drying on the hippophae rhamnoides fruit solution through a vacuum spray dryer to obtain hippophae rhamnoides fruit powder particles, and mixing the film-formed fried rice, the hippophae rhamnoides fruit powder particles and ingredients to obtain the hippophae rhamnoides fruit grain milk tea, determining whether the preparation stability of the hippophae rhamnoides fruit grain milk tea meets the requirement or not based on the maximum difference quantity of the thickness of the film layer on the surface of the film-formed fried rice; determining whether the immersion depth of the stirring blades needs to be increased or not; determining whether the inclination angle of the drum needs to be reduced; and determining the number of cyclic shearing times based on the volume average particle size of the sea buckthorn fruit powder particles. The preparation stability of the hippophae rhamnoides fruit grain milk tea is improved.

The invention relates to the technical field of compositions of high-molecular compounds, and particularly discloses a preparation method of a sodium caseinate-epigallocatechin gallate-iron ion ternary complex as well as a product and application thereof. The preparation method comprises the following steps: S1, adding EGCG (epigallocatechin gallate) into an SC solution, and stirring in a shading environment to obtain a binary compound; s2, adding a FeCl3. 6H2O solution into the binary compound, and stirring in a shading environment to obtain a ternary compound; wherein in the ternary complex, the mass ratio of SC to EGCG to Fe < 3 + > is (10-14): 1: (2-4). According to the preparation method disclosed by the invention, the stable ternary complex can be prepared, the ternary complex utilizes the metal phenolic network to modify the sodium caseinate, and a high internal phase emulsion formed after the sodium caseinate is loaded with the beta-carotene can show excellent stability and relatively high encapsulation efficiency, so that the bioavailability of the beta-carotene can be remarkably improved.

The invention discloses a monascus red pigment nano stabilized carrier constructed based on a hierarchical self-assembly strategy as well as a preparation method and application thereof, and belongs to the technical field of nano carriers. According to the invention, a beta-cyclodextrin-enzymolysis sodium caseinate-Arabic gum ternary supramolecular composite system is constructed, and efficient encapsulation, bitter taste shielding and stability improvement of pigment molecules are realized by virtue of a multi-stage self-assembly mechanism. According to the carrier, a hydrophobic core domain is constructed by virtue of an enzymolysis peptide fragment, bitter components are captured by virtue of an inclusion effect of beta-cyclodextrin, and the interface stability is enhanced by virtue of Arabic gum, so that a nano-scale delivery system with a clear structure and excellent performance is finally formed, and the photo-thermal stability and sensory quality of the pigment are remarkably improved; and the powder obtained by spray drying is good in flowability, easy to re-disperse and high in product applicability. The carrier is wide in raw material source, the preparation process is green and mild, large-scale amplification is easy, and the carrier has good application potential in the high-value-added fields such as high-end functional food, clarified beverages and pharmaceutical preparations.

The application discloses a plant lactobacillus and application thereof in improving stretchability of acid coagulated cheese. Lactiplantibacillus plantarum The plant lactobacillus is named as plant lactobacillus (Lactobacillus plantarum) B11, is preserved in China Center for Type Culture Collection, has a preservation number of CCTCC NO: M 2025778 and a preservation address of Wuhan University, No. 299, Bayi Road, Wuchang District, Wuhan City, Hubei Province. The strain provided by the application can be directionally fermented to produce viscous exocellular polysaccharide and antibacterial substances. The acid whey fermented by the strain is combined with phosphate and sodium caseinate quality improver, so that the stretchability of the acid coagulated cheese is improved, the product is inhibited from being mildewed in the airing and storage processes, and meanwhile, the product quality safety can be ensured. The problems of stretching difficulty, low product yield and easy mildewing in the airing and storage processes in the prior art are solved.

The invention discloses a preparation method of low-sugar paper food, which is characterized in that sorghum is subjected to curing (baking) and enzymolysis to obtain low-sugar carbon water liquid; performing enzymolysis on soybean protein powder, sodium caseinate and papain, and performing sieving and colloid milling to obtain protein liquid; and adding the protein liquid, the low-sugar carbon water liquid, polyethylene glycol and medium-chain triglyceride, stirring, homogenizing and drying to obtain the paper food with the thickness of 0.1-3mm. The paper sheet food is thin in appearance, good in dissolubility, capable of being dissolved in oral saliva, fine and smooth, capable of being eaten without chewing and low in sugar content.

This invention discloses a method for producing high-quality sodium caseinate, belonging to the field of food engineering technology. The method includes enzymatic modification, low-temperature alkali conversion, ceramic membrane microfiltration, ultrafiltration desalting and concentration, homogenized spray drying, and fluidized bed agglomeration granulation. Enzymatic modification uses a complex enzyme of endopeptide and phosphatase to hydrolyze bitter peptides and phytic acid at 45–55℃; low-temperature alkali conversion involves gradient alkali addition at 15–25℃ to avoid thermal damage and Maillard reactions; ultrafiltration employs equal-volume dialysis, with water added until the conductivity is ≤500 μS / cm, desalting and removing small-molecule bitterness; finally, agglomeration granulation is achieved by fluidized bed spraying with 0.1%–0.5% lecithin. This invention completely abandons the acid precipitation-alkali dissolution process, coupling enzymatic modification with all-physical membrane separation and purification to produce sodium caseinate that is white in color, pure in flavor, dissolves rapidly in cold water in ≤30 seconds, has an ash content ≤3.5%, reduces wastewater discharge by more than 90%, is environmentally friendly, and suitable for large-scale production.

The invention relates to the technical field of food, in particular to a red ginseng coconut milk coffee beverage and a preparation method thereof, the red ginseng coconut milk coffee beverage comprises the following raw materials: feed liquid I: coconut milk, sugar, single coconut water, sodium caseinate, gellan gum, potassium chloride, a compound emulsifier, phosphate, an acidity regulator and water; the feed liquid II comprises sugar, instant coffee powder, red ginseng paste, wolfberry concentrated juice, compound gellan gum and water; according to the red ginseng coconut milk coffee beverage prepared by the invention, the problem that red ginseng is bitter and astringent and conflicts with flavor is solved, the taste level and visual impact of the coffee beverage are increased, the refreshing effect of coffee is met, and the product is endowed with the effects of resisting fatigue and enhancing immunity.

The invention discloses polyunsaturated fatty acid microcapsule powder as well as a preparation method and application thereof, and belongs to the field of foods. The microcapsule powder comprises the following raw materials: a core material solution prepared from 10-25% of polyunsaturated fatty acid and 0.5-2% of an emulsifier, and a wall material solution prepared from 2-5% of sodium caseinate, 3-6% of reducing sugar, 15-25% of modified starch and 40-60% of distilled water through heating and stirring. Wherein the mass ratio of the polyunsaturated fatty acid to the wall material is (1: 1.2)-(1: 1.5); and mixing the wall material solution and the core material solution, stirring and shearing, homogenizing and emulsifying at high pressure, sterilizing, and spray-drying to obtain the polyunsaturated fatty acid microcapsule powder. According to the present invention, the fishy smell of the polyunsaturated fatty acid can be covered, and effects of high oil loading capacity, high oxidation stability, high absorption rate, simple process and low cost are provided.

The invention provides a double-protein-containing enteral total nutrient composition, a suspension and a preparation method thereof, and belongs to the technical field of nutritious foods. The invention relates to a double-protein enteral total nutrient composition, which is prepared from the following components in parts by mass: 2 to 5 parts of protein, 1.9 to 4.4 parts of fat, 7 to 26 parts of carbohydrate, 0.01 to 0.2 part of compound vitamin, 0.07 to 0.3 part of compound mineral substance, 0.01 to 0.1 part of essence and 0.01 to 1 part of compound stabilizer. Vegetable protein (soybean protein isolate) and animal protein (sodium caseinate) are adopted according to a certain scientific ratio, the problem that emulsion protein micelles are unstable due to thermal polymerization of the vegetable protein in a mixed liquid system is effectively solved, no full-nutrient liquid product added with the vegetable protein exists in the market at present, the market blank is filled, and the market prospect is wide. The problems of incomplete nutrition, uniformity of double proteins, heating stability and storage stability caused by a single protein source are effectively solved.

The invention provides a soil remediation agent as well as a preparation method and application thereof, and relates to the technical field of soil remediation. The soil remediation agent disclosed by the invention is prepared from 15 to 20 parts of a microbial agent, 20 to 25 parts of humic acid, 15 to 20 parts of fulvic acid, 5 to 10 parts of a soybean meal extract, 1 to 1.5 parts of a seaweed extract and 20 to 25 parts of a plant extract, wherein the microbial agent comprises an inner core composed of straw biochar and a compound bacteria solution, and a shell formed by methoxypolyethylene glycol modified chitosan, sodium caseinate and sodium tripolyphosphate; the composite bacterial liquid comprises a bacillus thuringiensis bacterial liquid and a beauveria bassiana bacterial liquid in a volume ratio of 10: (5-8). The soil remediation agent can improve the soil structure, relieve acidification and hardening, effectively resist diseases for a long time, fundamentally improve the physicochemical properties and micro-ecological environment of the ginger continuous cropping soil, and realize comprehensive remediation.

The invention belongs to the technical field of formula foods for special medical purposes, and particularly relates to a fat component for treating Alzheimer's disease and a preparation method of the fat component. The fat component is prepared from the following raw materials in parts by weight: medium-chain triglyceride, starch sugar, silicon dioxide, sodium caseinate, starch sodium octenylsuccinate, mono-glycerol fatty acid ester, diglycerol fatty acid ester and potassium hydroxide. And a neuroprotective nutrient combination. According to the invention, the medium-chain triglyceride capable of supplying energy quickly is creatively combined with the nerve protection nutrient with a specific mechanism. The medium-chain triglyceride provides efficient ketone energy; magnesium citrate stabilizes the excitability of neurons; the nicotinamide ribose supports cell energy metabolism; the omega-3 fatty acid plays roles in resisting inflammation and repairing nerve cell membranes. The four components provide protection from energy supply, neuron stabilization, metabolism support and structure repair, and bring better neurological function prognosis while controlling the Alzheimer's disease.

The invention relates to a functional nutritional composition, in particular to an anti-fatigue diglyceride composition, which is characterized by comprising (1) diglyceride, (2) isomaltooligosacharide, (3) sodium caseinate, (4) soybean phospholipid, (5) sodium citrate, (6) potassium citrate, (7) calcium ascorbate, (8) silicon dioxide, (9) mogroside, (10) vitamin B1 and (11) vitamin B2. The composition disclosed by the invention can be used as an anti-fatigue beverage, a nutritional health-care product, a food for special diets, a food for special medical purposes and the like.

The application belongs to the field of food functional factor processing, and particularly relates to a water-in-oil-in-water composite emulsion embedding lactoferrin, a preparation method and application. The W1 / O / W2 double emulsion system is constructed by a two-step method, and the leakage and inactivation risks of lactoferrin and VD3 in the preparation, storage and processing processes are effectively reduced through the double barrier effect of the oil phase film and the outer water phase film. Under the optimized sodium caseinate and gellan gum compounding conditions, the encapsulation rate of lactoferrin can be up to 82.52%, which proves that the structure has obvious advantages in improving the loading efficiency of active substances, and can significantly improve the encapsulation rate and structural stability of lactoferrin. The water-in-oil-in-water composite emulsion system prepared by the application can significantly improve the retention rate of lactoferrin in the digestion process, enhance the tolerance of lactoferrin to the gastrointestinal environment, and then enhance the arrival rate of lactoferrin in the intestinal tract, thereby improving the overall bioavailability.

The invention belongs to the technical field of emulsion preparations, and particularly relates to a highly inward emulsion containing citrus aurantium essential oil and a preparation method of the highly inward emulsion. The high-inward-orientation emulsion comprises the following components in percentage by weight volume: 2%-4% of sodium caseinate, 8%-12% of octenyl succinic anhydride modified starch and 0.010%-0.015% of an acetic acid imidazole buffer solution, and further comprises the following components in percentage by volume: 0.5%-2.0% of citrus aurantium essential oil and 73%-78% of corn oil, the volume sum of the citrus aurantium essential oil and the corn oil accounts for 74%-80% of the volume of the high-inward-orientation emulsion, and the volume sum of the citrus aurantium essential oil and the corn oil does not contain 74%. By means of the synergistic effect of the sodium caseinate and the octenyl succinic anhydride modified starch, the high-stability highly inward emulsion is constructed, meanwhile, process parameters are optimized, the stability of the citrus aurantium flower essential oil is effectively improved, the antibacterial effect of the citrus aurantium flower essential oil is enhanced, and continuous release of the citrus aurantium flower essential oil is achieved.

The invention belongs to the field of food, and particularly relates to powdered oil containing a yeast source natural emulsifier as well as preparation and application of the powdered oil. The powdered oil is prepared from the following raw materials in parts by weight: 40.0-55.0 parts of vegetable oil, 10.0-30.0 parts of a yeast source natural emulsifier, 0.5-1.0 part of a flow aid, 5.0-40.0 parts of an embedding medium and 5.0-15.0 parts of an auxiliary material, and the yeast source natural emulsifier comprises yeast dietary fiber and / or yeast protein. According to the invention, the yeast protein and the yeast dietary fiber are used as the natural emulsifier of the yeast source to replace an industrially synthesized emulsifier or an emulsifier such as sodium caseinate and the like used for preparing the powdered oil in the prior art, so that not only is the label cleaning of the powdered oil realized, but also the production cost of the powdered oil is effectively reduced.

The application belongs to the technical field of oil processing, and particularly relates to a functional powder oil and a preparation method thereof. In the application, the pH of a complex emulsion formed by sodium caseinate and polysaccharide is adjusted to 3.0-6.0 by a pH driving method to serve as an aqueous phase, and the particle size of the complex emulsion is controlled to 300-500 nm by high-pressure homogenization, so that the complex emulsion is better adsorbed on the oil-water interface. Meanwhile, vegetable oil is used as an oil phase, and a monoglyceride surfactant, a gel factor and a fat-soluble bioactive nutritional ingredient are added in the oil phase. Then, the aqueous phase and the oil phase are mixed, and the complex particles formed by sodium caseinate and polysaccharide and the monoglyceride surfactant in the oil phase are used as wall materials to encapsulate the fat-soluble bioactive nutritional ingredient, so that the functional powder oil is obtained. The powder oil prepared in the application has an oil content of 92.7%, good stability and low-temperature cold solubility, and the retention rate is still maintained at more than 70% after 50 days of storage at room temperature.

The invention relates to beef tallow emulsion for improving beef fat texture and application of the beef tallow emulsion, and belongs to the technical field of food science. The formula of the beef tallow emulsion comprises 30-70% of beef tallow, 1-2% of sodium caseinate, 0.3-0.7% of sucrose ester, 0.3-0.7% of sodium tripolyphosphate and the balance of deionized water, and the pH value of the beef tallow emulsion is 5-9. The beef tallow emulsion disclosed by the invention is good in physical stability and controllable in structure, can be applied to the fields of food processing and the like to improve the texture and nutritional functions of products, and is suitable for large-scale production and application.

The application relates to the embedding technical field, and particularly discloses a double emulsion gel bead embedding beta-carotene and probiotics and a preparation method thereof. The double emulsion gel bead comprises a composite layer, an oil phase and an inner water phase from outside to inside. The composite layer comprises an outer water phase and calcium alginate which are fused with each other. The outer water phase comprises a product after carrageenan and sodium caseinate are subjected to a Maillard reaction. The oil phase comprises beta-carotene, vegetable oil and a food emulsifier. The inner water phase comprises probiotics. In the gel bead, the beta-carotene and the probiotics are simultaneously embedded in the double emulsion gel bead, the calcium alginate hydrogel shell starts to decompose when entering the intestinal tract, then the double-layer emulsion is slowly decomposed after being subjected to chemical digestion of pancreatic juice, bile and small intestinal juice and mechanical digestion of the small intestine in the small intestine, and the beta-carotene and the probiotics are gradually released, the beta-carotene is converted into vitamin A in the intestinal tract and is absorbed, and the probiotics are delivered to the colon to play a probiotic effect.

The invention relates to microcapsule powdered oil as well as a preparation method and application thereof. The microcapsule powdered oil comprises the following raw material components in percentage by mass: 82%-92% of oil, 5%-15% of a wall material and 1%-3% of an emulsifier, and the mass content of diglyceride in the oil is not less than 80%; the wall material is formed by compounding sodium caseinate, starch sodium octenylsuccinate, maltodextrin and whey protein, and the mass ratio of the whey protein in the wall material is greater than or equal to 50%; the emulsifier is formed by compounding polyglycerol fatty acid ester, mono-glycerol fatty acid ester, diglycerol fatty acid ester and sucrose fatty acid ester; the preparation method of the microcapsule powdered oil of diglyceride comprises the step of gradient temperature control ultrasonic treatment. According to the invention, the microcapsule powdered oil of diglyceride with high oil content, high embedding rate and small particle size is prepared through cooperation of the specific compounded wall material and the emulsifier and the gradient temperature control ultrasound, and the technical problem that high oil content, high embedding rate and small particle size cannot be realized at the same time is solved.

The invention discloses a preparation method and application of cinnamyl aldehyde nanoparticles, and the preparation method is characterized in that cinnamyl aldehyde is used as a functional component, zein is used as a carrier, sodium caseinate is used as a stabilizer, and pectin is used as a stabilizer and an adhesive to prepare the cinnamyl aldehyde nanoparticles. Experiments prove that the cinnamyl aldehyde nano-particles prepared by the invention can significantly improve the stability of cinnamyl aldehyde, enhance the antibacterial activity of cinnamyl aldehyde to staphylococcus aureus, and provide more choices for development and utilization of cinnamyl aldehyde.

The invention relates to the technical field of wine, in particular to rose and litchi flavored compound wine and a preparation process thereof. The preparation method comprises the following steps: mixing a rose extract with a grease carrier, mixing with an aqueous solution of whey protein isolate and sodium caseinate, homogenizing, adding sodium alginate, adjusting the pH value, further reacting by using transglutaminase and calcium chloride, and then adding pullulan to prepare the rose extract compound. The obtained compound is excellent in ethanol solution resistance and high in stability, can stably exist in low-alcohol compound wine, and can further shorten the failure time of active ingredients of the rose extract and improve the taste and fragrance of the compound wine in the storage process. In addition, the rose extract compound, the litchi concentrated juice and other active ingredients are adopted for preparing the low-alcohol compound wine, and the low-alcohol compound wine is lasting in fragrance, moderate in taste and good in application effect.

The invention discloses a Cantonese-style sliced boiled chicken flavor enhancing pickling liquid as well as a blending method and application thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: taking clear chicken soup decocted from a fresh skinned chicken skeleton as a flavor base solution, adding table salt, calcium chloride, sodium glutamate, disodium nucleotide and chicken flavor peptide for compound seasoning, then adding sodium caseinate and preheated chicken oil, and performing high-speed stirring and high-pressure homogenization to realize emulsification stabilization, thereby obtaining the flavor-enhanced pickling solution. The pickling liquid can effectively make up the defects of thin flavor, obvious peculiar smell, soft and loose meat quality and the like of the sliced boiled chicken prepared from broiler chickens bred in a short period, and the fresh fragrance, the flavor plumpness and the meat quality compactness of the sliced boiled chicken are remarkably improved. The invention also discloses an application of the pickling liquid in processing of Cantonese sliced boiled chicken, and the prepared sliced boiled chicken is bright and white in color, compact in meat quality, rich in chicken fragrance, mellow in taste and suitable for industrial production and large-scale application by adopting rolling, kneading and pickling combined with blanching, digesting and cooling with ice water.

The invention discloses casein as well as a separation method and application thereof, and relates to the field of dairy product processing.The casein is prepared by chelating a casein solution with calcium ions and then carrying out at least one of ultrahigh pressure treatment, ultrasonic treatment and low-temperature medium grinding treatment; the beta-casein can be efficiently separated from complex casein micelles, the purity of the beta-casein in the finally separated product can stably reach 50%-80% or above, and a key technical support is provided for obtaining a high-added-value beta-casein product. While the beta-casein is separated, the residual casein component can be directly converted into a high-value sodium caseinate product, so that the full-component and high-value utilization of the defatted cheese protein resource is realized.

The invention relates to the technical field of meat food processing, in particular to a processing and preserving method of donkey meat, the method comprises the steps of pretreatment, vacuum rolling and pickling, low-temperature static pickling, cooking, rapid cooling and vacuum packaging, secondary sterilization and cooling, and refrigerated preservation, and the pickling liquid comprises composite phosphate, sodium caseinate and monascus red pigment according to a specific ratio. Through the cooperation of a physical process and a specific formula, the problems of low yield, unstable color and short shelf life in donkey meat processing are effectively solved, the water-retaining property and color fastness are remarkably improved through the cooperative application of sodium caseinate and monascus red, and by combining the fence technology of low-temperature curing and pasteurization, the quality of donkey meat is improved. The refrigeration shelf life is greatly prolonged while the safety is guaranteed, and the product is natural in flavor, tender and smooth in meat quality and very high in industrialization value.

The invention discloses a preparation method and application of super-amphiphilic molecular nanoparticles under a high solid condition, and belongs to the technical field of biology. The preparation method comprises the following steps: preparing a high-concentration curcumin-cyclodextrin inclusion compound by combining a heating stirring method with ultrasound; adding the inclusion compound into a high-concentration alkalized sodium caseinate solution, and continuously adding food-grade sodium hydroxide to maintain the pH value of the system; performing ultrasonic treatment on the mixture, acidifying, performing high-pressure homogenization, centrifuging, adding maltodextrin, and performing spray drying to obtain the curcumin nanoparticles. And redissolving the obtained nanoparticles, and adding sodium erythorbate, sodium hexametaphosphate, sucrose and polyglycerol fatty acid ester to obtain the beverage. According to the powder prepared by the method, the content of super-amphiphilic molecule solids is remarkably increased, so that the cost of large-scale spray drying is reduced; the beverage obtained by redissolving has relatively good physical and chemical stability and shelf life.

The invention relates to the field of food seasoning, and discloses a preparation technology of high-stability black pepper flavor oil vinegar juice and a product. The preparation process of the high-stability black pepper flavor oil vinegar juice comprises the following steps: S1, grinding black pepper; s2, at the temperature of 4-10 DEG C, adding a modified soybean phospholipid aqueous solution into the ground black pepper, then adding a polydextrose aqueous solution and a soybean polysaccharide aqueous solution, and drying to obtain pretreated black pepper particles; s3, water chestnut flour and sodium caseinate are dissolved in water, the pretreated black pepper particles are added under the condition that the temperature is 1-6 DEG C, drying is conducted after the normal temperature is recovered, and black pepper particles are prepared; s4, adding vinegar, soy sauce, vegetable oil, a thickening agent, a flavoring agent and a preservative into water, and adding the black pepper particles; the black pepper flavor oil vinegar juice prepared in the invention can maintain good black pepper flavor under the conditions of long-term acidic environment, contact with oxygen and temperature change influence.

In one embodiment, a building material derived from a geopolymer formulation comprises sand, ground granulated blast furnace slag (GGBFS), fly ash, sodium tetraborate, boric acid, zeolite, sodium caseinate, and SC-9. Optionally, the formulation also comprises additional constituents like sodium metasilicate, sodium hydroxide, magnesium oxide, hemp, basalt fibers, aggregates, and fillers. The building materials have high compressive strength, flexural strength, tensile strength, impact resistance, and thermal resistance.

The invention discloses high-cream-fat milk skin yoghourt and a preparation method thereof, and belongs to the technical field of dairy product processing. The yoghourt is prepared from raw milk, unsalted butter, condensed milk, milk skin powder, white granulated sugar and fermentation strains, wherein the milk skin powder is prepared by performing enzymolysis treatment on traditional milk skin. The preparation method comprises the following steps: mixing part of the raw milk with the sugar and the condensed milk, and performing high-pressure homogenization to form basic whey; mixing the residual raw milk with milk skin powder, gellan gum and sodium caseinate, and performing low-pressure homogenization; and after sterilizing and cooling, adding a fermentation strain and unsalted butter, filling and fermenting, and naturally floating milk skin components to form a continuous milk skin layer during fermentation. Through enzymolysis treatment, a specific stabilizer and a two-step homogenizing process, the contradiction between shape maintenance and stability of the traditional milk skin in the yoghourt is solved, and the product has the flavor of the traditional milk skin, the skin-uncovering eating experience and the characteristics of uniformity, fineness and difficulty in bleeding of modern yoghourt, and is suitable for industrial production.

The invention discloses zero-lactose formula goat milk powder for pets and a preparation method of the zero-lactose formula goat milk powder, and relates to the technical field of preparation of goat milk powder. Comprising the following raw materials: raw goat milk, lactase L3000, sodium citrate, low-sensitivity whey protein, medium-chain triglyceride, fructo-oligosaccharide, galactooligosaccharide, modified sodium caseinate, modified chicken flavor peptide, composite minerals, composite vitamins, trehalose, sodium ascorbate, microcrystalline cellulose and polyglycerol fatty acid ester. According to the invention, the modified chicken flavor peptide is added, the chitosan oligosaccharide and gamma-aminobutyric acid modified chicken flavor peptide in the modified chicken flavor peptide realize long-acting retention of natural chicken flavor by virtue of a double-layer coating structure, the flavor is prevented from being oxidized and losing aroma during processing and storage, and the ingestion willingness of pets is remarkably improved; the chitosan oligosaccharide can adjust the balance of intestinal flora of the pet, and the gamma-aminobutyric acid can relieve the stress reaction of the pet during ingestion, so that the feed additive is suitable for weaned or food-changing pets, and achieves triple effects of aroma enhancement, intestine protection and relieving.