274 results about "Sour milk" patented technology

The present invention relates to one kind of gas containing sour milk beverage and its production process. The production process of the gas containing sour milk beverage includes the following steps: 1. preparing CO2 containing beverage through filtering and sterilizing CO2 gas and mixing the CO2 gas directly with basic sour milk beverage liquid, or through cooling pure water, mixing CO2 gas and pure water and mixing with basic sour milk beverage liquid; and 2. adding milk component and other nutritive additives into CO2 containing beverage via shaking to obtain gas containing sour milk beverage. The present invention increases sour milk beverage product innovatively.

The invention discloses a lactobacillus plantarum and a preparation method thereof for high-density culture and freeze-drying bacteria powder, and has the technical scheme that the lactobacillus plantarum (Lactobacillus plantarum P8) is probiotics separated from the traditional fermentation milk product (yoghurt) of the Urat Middle Banner of Inner Mongolia Bayan Nur. The probiotics has the characteristics of artificial gastric juice and artificial digestive juice tolerance, cholate tolerance, intestinal agglutination action and common pathogenic entero bacteria inhibition. The bacterial strain of the bacteria is collected in the China general microbiological culture collection center with the collection number of CGMCC (China general microbiological culture collection center) No. 5468 on 18th, Nov., 2011.

The invention relates to a fruit paste-containing yoghurt, which is prepared from 0.5-2.0 kg of xylitol, 5-20 kg of fruit grain or jam, 0.1-10 kg of thickener, 0.01-0.05 kg of aspartyl-phenylalanine methyl ester (containing phenylalanine), 0.01-0.05 kg of Acesulfame K (Acesulfame Potassium), 0.01-0.03 kg of edible spice, and fresh milk and leaven in balancing amount per 100 weight parts of the yoghurt. The invention also provides a method for preparing the fruit paste-containing yoghurt. The fruit paste-containing yoghurt has low sucrose content, and abundant nutrition and good taste by adopting various fruits. BY adopting the preparation method, the fruit paste-containing yoghurt with different flavors can be prepared, and are suitable for long-term consumption of consumers.

The invention relates to a stirring type cereal sour milk and a method of preparing the same. The cereal sour milk is made through lactobacillus and probiotics ferment by using raw materials with the following weight components: raw fresh milk of 700-875 parts, cereal powder 1-30 parts; additive agent for dairy food of 5-44 parts; lactobacillus strain/functionality probiotics strain of 0.2-0.8 parts; corrective of 48-82 parts; stabilizing thickening agent of 3-10 parts; homogeneous pourable dense quasi-fluid which is the external appearance showing the color of added cereal powder with suspended corresponding cereal powder; the tissue is fine, smooth and uniform and a few whey is allowed to be precipitated; organoleptic attribute, nutritive index, health indicator and content of lactobacillus series of the cereal sour milk are all better than that in the GB2746 cultured milk quality index. The present invention is characterized in that the cereal powder that is formed by pulverizing and swelling processes reserves the nutrient of cereal to the utmost extent and improves the hot water leaching rate and absorption rate of its nutrient components; the technique is more compact and the operation is easy; the production efficiency is high and the consumption human populations of the products are widened; the cereal sour milk is easy to digested and absorbed, and the taste is better.

The invention relates to a strain of lactobacillus plantarum PY-1. A technical scheme of the present invention is that: the lactobacillus plantarum PY-1 is a strain of probiotic bacteria, wherein the probiotic bacteria is prepared by carrying out separation on sour milk samples handmade by herdsman families, and has effects of inhibition of mould and yeast. The lactobacillus plantarum PY-1 is preserved in the China General Microbiological Culture Collection Center (CGMCC) on October 28, 2011, and a preservation number is CGMCC No.5358. The present invention further discloses a method for application of the lactobacillus plantarum PY-1 in fermentation of dairy products.

The invention relates to a yoghourt and a preparation method thereof, in particular to a concretionary type flavoring yoghourt, pertaining to the dairy food technical field. The concretionary type flavoring yoghourt comprises 80 to 92Kg of milk, 5 to 9 Kg of white granulated sugar, 0.01 to 0.5 Kg of collagen protein, 0.01 to 0.3 Kg of inulin, 0.1 to 0.5 Kg of whey concentrate, 0.1 to 0.7 Kg of stabilizing agent and 0.01 to 0.05 Kg of flavoring essence. The concretionary type flavoring yoghourt with ross taste is characterized by proper technique conditions and stable production state.

The invention relates to fermented chenopodium quinoa willd milk, flavored fermented chenopodium quinoa willd milk, a chenopodium quinoa willd sour milk beverage, and a preparation method of products, and belongs to the technical field of food industry. Chenopodium quinoa willd is used as a raw material for pulping, the protein content is not less than 2.9g/100g, a yoghourt fermenting agent is inoculated, fermentation is performed until acidity reaches to 70DEG T or above so that the fermented chenopodium quinoa willd milk is obtained. The yoghourt fermenting agent comprises a mixed bacterium agent which is obtained by mixing lactobacillus bulgaricus with streptococcus thermophilus in the mass ratio of the lactobacillus bulgaricus to the streptococcus thermophilus being 1 to 1 and of which the inoculum concentration is 20-25g/T, a mixed bacterium agent in which the mass ratio of lactobacillus acidophilus to bifidobacteria and to lactobacillus casei is 1 to 1 to 1 and of which the inoculum concentration is 12-15g/T, and lactobacillus plantarum of which the preservation number is CGMCC No.11763 and of which the inoculum concentration is 60-80ml/T. The chenopodium quinoa willd is used as the raw material, composite enzyme hydrolysis and composite active probiotic fermentation are used, and active probiotic fermented chenopodium quinoa willd milk and series products are prepared, so that industry blank is filled.

The invention discloses a kefir viable type sour milk beverage and a production method thereof. The production method adopts a raw material formula which includes 1000 parts of raw materials: 350-450 parts of raw milk, 0.03-1 part of buffer salt, 3-6 parts of stabilizers, 0.1-120 parts of sweet substances, 2-5 parts of dietary fiber, 5-20 parts of fruit juice, 1-3 parts of acidity regulators, 0.4-0.8 parts of essence, 100-150 DCU of kefir leavening agent Kefir-M, and the balance water; and the production method includes steps: S1: 1) obtaining base materials after the raw milk is homogenized, sterilized, cooled for the first time, inoculated with the leavening agent, fermented, and cooled for the second time; and 2) dissolving the buffer salt in the water, adding a thickening agent, an emulsifying agent, the sweet substances, the dietary fiber and the fruit juice, mixing uniformly, sterilizing and cooling, and obtaining a solution B; and S2: mixing the base materials with the solution B uniformly, adding the acidity regulators and the essence, sterile homogenizing for the second time, cooling and filling. The kefir viable type sour milk beverage is gentle in flavor and stable in state, and has a certain health efficacy.

The invention relates to dairy product manufacture, in particular to puffed yoghourt and a producing method. The invention comprises yoghourt and gas, definitely consisting of cow milk, gas, thickening agent, emulsifying agent, white granulated sugar, whey albumin, watery butter and lactobacillus. The producing method is to add the gas into the yoghourt through an online mixer before the yoghourt is packed. The used materials of the invention product are complete natural fresh milk without pollution. The invention adds the gas in the yoghourt so as to realize abundant nutrition function and special mouth feel when the consumer drinks the yoghourt. Through adding the gas in the yoghourt, a majority of the gas exists in the yoghourt by a micro vesicle method, which can lead to the product having clean mouth feel and unique texture (fine honeycomb shape); in particular to the yoghourt with high fat content, the produce is clean without greasy feel after adding the gas.

The invention discloses antialcoholic sour milk, which contains vine root powder, taurine and soy peptide, which are fermented together. The sour milk is prepared by the following steps: examining raw pure milk, purifying the milk, mixing, homogenizing, sterilizing, cooling, inoculating, stirring, filling, fermenting, cooling, detecting and obtaining a finished product. The mixing process comprises: dispersing the vine root powder, vitamin C, taurine and soy peptide in pure milk in an amount which is 8 to 10 times the total amount of the vine root powder, vitamin C, taurine and soy peptide, and uniformly mixing the materials by stirring; filtering the mixture with a 120-mesh nylon sieve to remove impurities; and adding the mixture as well a stabilizer, white sugar and whey protein into pure milk at the same time for mixing. The method has the advantages that: food alcoholic relief instead of medicament relief is adopted; and the sour milk has high nutritive value and can protect gastric mucosa from damages of alcohol, improve the detoxifying function of the liver, reduce the interference of the alcohol with human metabolism and effectively prevent and treat headache, sickness, hangover and other symptoms caused by drunkenness.

The invention relates to yoghurt and its preparation method, in particular to sterilized flavored yoghurt and its preparation method. It belongs to the field of dairy products. A sterilized flavored yoghurt, comprising 820-900kg of milk, 50-120kg of white sugar, 1-10kg of sodium caseinate, 5-15kg of concentrated whey protein, 10-30kg of cream and 1-13kg of stabilizer. The production state of the method of the invention is stable, and the product can be stored for 100-180 days at normal temperature.

The invention discloses a black corn sour milk drink. The sour milk drink is prepared by fermenting raw materials comprising a black corn puree, high quality goat milk, a stabilizing agent and a fermenting agent. The sour milk drink obtained in the invention has the advantages of good solidification state, no whey precipitation, slip and fine mouthfeel, large amounts of nutrients of dietary fibers, flavonoids, trace elements, VE and the like, and possessing of health and eating nutrition functions.

The invention relates to a yoghourt and a preparation method thereof, in particular to a soybean dessert yoghourt and a preparation method thereof, pertaining to the dairy food technical field. Components and weight portions of preparing 1000Kg of final products are: 850 to 950 Kg of milk, 1 to 5Kg of whey protein concentrate 70, 10 to 50Kg of whey protein concentrate 34, 70 to 120 Kg of white granulated sugar, 0.1 to 5Kg of soybean protein, 1 to 5 Kg of stabilizing agent, 0.1 to 5Kg of inulin, strain 250DCU and 0.01 to 0.1 Kg of flavoring essence. The invention integrates milk and soybean, dietary fiber is strengthened, the product is endowed with a taste of dessert, and after fermentation of lactobacillus, a nutritionally balanced and high nutrition value double protein dessert type soybean yoghourt product with strengthened dietary fiber is obtained.

A sour milk wine series and a sour milk wine beverage series are disclosed. Said sour milk wine contains sour milk (25-72%), wine (28-75%) and others (0-15%). Said sour milk wine beverage contains sour milk (75-98%), wine (2-25%) and others (0-15%). Said others are chosen from 26 materials including oligose, organic acid, Chinese-medicinal materials, granular white sugar, etc. Its advantages are health-care action and rich nutrients.

A potato cake (or pile) is prepared from cooked sweet potato, wheat flour, glutinous rice flour, egg, haw juice, sour milk, soybean oil, cinnamon bark, ginger, water chestnut, white sugar, salt, edible essence and water. Its advantages are sure anticancer action and health-care function, more tastes, and soft and crisp.

The invention discloses a conveniently filling sour milk beverage homogenizer which comprises a tank body, wherein a stirring shaft is arranged on the middle part on the inner side of the tank body; a plurality of first stirring blades are arranged on a stirring shaft on the lower side of a porous plate on the inner side of the tank body; a spiral blade is arranged on the stirring shaft on the lower side of the first stirring blades; a second stirring blade is arranged on the outer side of the spiral blade through a stirring rod; a liquid pumping drum is arranged above a liquid storage tank on the left side of the tank body; a connecting pipe is connected with the right end of the liquid pumping drum; a tee joint is arranged at the other end of the connecting pipe; a liquid inlet pipe is connected with a lower branch of the tee joint; the lower end of the liquid inlet pipe extends to the lower part on the inner side of the liquid storage tank; a liquid draining pipe is connected with an upper branch of the tee joint; the other end of the liquid draining pipe is connected with the top of the tank body. The conveniently filling sour milk beverage homogenizer is more reasonably designed, has an excellent homogenizing effect, has no influence on the material addition while pressurizing and has higher popularization and utilization values.

A sour litchi milk with unique taste and nutritive and health-care functions is prepared through dissolving the mixture of methoxy pectin, modified starch and propanediestor alginate in water, removing peel and kernel from litchi fruit, breaking, mixing it with said solution, adding conventional sour milk and stirring.

The invention is concerned with the yoghourt with beauty treatment effect, the major raw materials are: 300g of fresh milk, and 200g of fresh roseleaf, the invention uses the rose to be the raw material that is not only with the odor of rose, but also can improve skin and beauty treatment for eating long-term.

The invention relates to black cereal sour-milk and a preparation method thereof. The black cereal sour-milk is prepared from raw milk with compound black cereal pulp, whey protein powder, sweeteners and stabilizers by carrying out fermenting by inoculating compound leavening agents. The black cereal sour-milk comprises the following raw materials in parts by weight: 800-850 parts of raw milk, 80-120 parts of compound black cereal pulp, 3-8 parts of whey protein powder, 60-80 parts of sweeteners, and 2-5 parts of stabilizers; the compound black cereal pulp is a mixture composed of black soybean milk and mixed powder in a mass ratio of (2-3) to 1; and the mixed powder comprises black rice flour, rye flour, black sesame seed powder and black Chinese wolfberry fruits. The black cereal sour-milk is uniform in texture, refreshing in flavor, fine and smooth in taste, sour-sweet and refreshing in flavor, as well as capable of effectively scavenging free radicals in the human body; moreover, the black cereal sour-milk has outstanding health-care effects of enhancing immunity and delaying senescence. Thus, the requirements of modern consumers on delicious taste, nutrition and health-care functions are satisfied; in addition, the black cereal sour-milk also meets the market demands for diversified tastes of sour milk, so that the black cereal sour-milk has broad market prospects.

The present invention relates to a method for preparing directly-added sour milk fermenting agent, and said method includes the following steps: separating out lactobacillus bulgaricus and streptococcus thermophilus from commodity sour milk or natural fermented food, mixing the lactobacillus bulgaricus and streptococcus thermophilus according to ratio of 1:1, inoculating them into special enrichment culture liquor to make fermentation culture, and drop-adding 10-20% of sodium hydroxide to control pH value of enrichment process and retain the pH value in 5.8-6.1, fermentation culture of 4-5 hr. at 41.5-43 deg.C, centrifugal treating fermented liquor to obtain centrifugal precipitate, uniformly mixing said precipitate with somatic freeze-drying protecting agent under the sterile condition, before freeze-drying pre-cooling treatment for 6-12 hr, then vacuum freeze-drying and nitrogen-charging packaging.

A health-care vinerga-egg leben food is prepared through dissolving egg in edible vinerga, adding leben, or adding fresh milk and fermenting. Its components at least include vinegar egg liquid, fermented milk and sweetening agent. Its advantages are no odor and irritative sour taste, unique taste, rich nutrients, and high Ca-content.