14 results about "Sour milk" patented technology

1. The name of the design product: packaging box (sour milk chew lemon 2.0). 2. The use of the design product: for product packaging. 3. The design points of the design product: in the combination of shape and pattern. 4. The picture or photo that best indicates the design points: design 1 perspective view. 5. Design 1 is designated as the basic design.

1. Name of the designed product: packaging bag (sour milk). 2. Use of the designed product: the designed product is used for packaging bag. 3. Design points of the designed product: the combination of shape, pattern and color. 4. Picture or photo best indicating the design points: front view. 5. The designed product contains color. 6. The product is a flat product, so the remaining views are omitted.

1. Name of the designed product: packing box (for sour milk with popping balls). 2. Use of the designed product: for product packing. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best showing the design points: perspective view 1.

The application provides a lactobacillus plantarum ZJUIDS19 and preparation and application. The classification and naming of the strain is lactobacillus plantarum, and the preservation number is CGMCC NO.28018. The 16S rDNA full sequence of the lactobacillus plantarum ZJUIDS19 is shown as SEQ ID No.1. The application is based on probiotics separated from Inner Mongolia sour milk products, and the lactobacillus plantarum with antibacterial and antioxidant effects is screened out, and postbiotics is extracted, which is combined with modified lactalbumin to form a new type of hydrogel material. The material has good antibacterial property, strong antioxidant capacity, biocompatibility, and can promote wound healing as a wound dressing.

The invention discloses yoghurt powder with relatively high viable count and a preparation method thereof, and relates to the technical field of viable count yoghurt powder. The milk beverage comprises sterilized milk, activated bacterial liquid, cane sugar and microcapsule system components, the microcapsule system comprises a sodium alginate solution and a calcium chloride solution; and inoculating the sterilized milk into the activated bacterial liquid to obtain the fermented milk. According to the yoghurt powder with the high viable count, a traditional technology is matched with a microcapsule technology, yoghurt protein and a sodium alginate / calcium chloride system are selected as wall materials of microcapsules, and the activity of lactic acid bacteria is kept to the maximum extent through centrifugation and low-temperature drying (40 DEG C); the survival rate of lactic acid bacteria in the processing and storage period is greatly improved, meanwhile, the penetrating power of gastric acid and intestinal mucus is enhanced, the intestinal survival rate is remarkably improved, and then the yoghurt powder with the high viable count is obtained.

1. Name of the design product: Packaging cup (Xiaoxiniu ice cream flavored sour milk). 2. Use of the design product: For packaging beverages. 3. Design key points of the design product: The combination of shape and pattern. 4. Picture or photo that best shows the design key points: Front view. 5. The bottom surface is not commonly seen during use, so the bottom view is omitted.

1. The name of the design product: packaging bag (sour milk). 2. The use of the design product: the design product is used for packaging bag. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: front view. 5. The design for which protection is sought contains colors. 6. The design product for packaging bag product is a flat product, so the remaining views are omitted.

1. Name of the product in this design: Packaging Kit (Platinum Ranch Red Dates + Yogurt). 2. Purpose of this design: This design is mainly used for beverage packaging. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design points: 3D model of Kit 1. 5. The design for which protection is sought includes color.

The invention discloses strawberry sour milk and a preparation method thereof. The strawberry sour milk comprises the following components in percentage by mass: 90%-92% of raw milk, 1.75%-5.97% of purified water, 1%-2% of white granulated sugar, 1%-2% of strawberry juice, 0.5%-0.8% of sodium carboxymethyl cellulose, 0.2%-0.3% of pectin, 0.1%-0.2% of sodium tripolyphosphate, 0.7%-0.8% of citric acid, 0.01%-0.02% of lactic acid, 0.1%-0.5% of sodium citrate and 0.02%-0.03% of sucralose. The preparation method comprises the following steps: S1, preheating the raw milk, adding the white granulated sugar, the sodium carboxymethyl cellulose, the pectin, the sodium citrate, the sodium tripolyphosphate and the sucralose, and stirring to obtain a mixture; s2, homogenizing the mixture, and performing pasteurization to obtain a homogenized material; s3, dissolving citric acid in purified water to prepare an acid solution; adding an acid solution into the homogenized material by using a spray head; after the acid liquor is added, lactic acid is added firstly, and then strawberry juice is added; and S4, performing UHT sterilization on the product obtained in the step S3 at 137 DEG C for 4-5 seconds, and performing sterile filling to obtain the strawberry sour milk. The strawberry sour milk disclosed by the invention is relatively high in protein content and also has a relatively long shelf life.

The invention discloses a method for inhibiting the precipitation of yogurt whey, wherein antibiotic-free skim milk powder is prepared into 5-15% skim emulsion with water, 0-2% oligosaccharide is added to the skim emulsion, and the skim emulsion is obtained by homogenization and pasteurization; Lactobacillus acidophilus is accessed to the skim emulsion, and a strain for production is obtained after three-stage expansion culture; a strain with a mass percentage of 5% is accessed to the skim emulsion, a linoleic acid substrate of 0.05-0.2% of the skim emulsion is added, and after mixing, the linoleic acid substrate is fermented and cultured for 12-36h at 30-45°C to obtain yogurt rich in c9, t11-CLA. The present invention adds a linoleic acid substrate to the skim emulsion, and obtains yogurt rich in c9, t11-conjugated linoleic acid by lactic acid bacteria fermentation, and promotes covalent cross-linking between milk protein molecules by small molecule fatty acids, thereby reducing the precipitation of yogurt whey by more than 80%. The method does not change the traditional yogurt production process, hardly increases the production cost, and achieves the effect of significantly inhibiting the precipitation of yogurt whey while obtaining c9,t11-conjugated linoleic acid rich in anti-cancer active ingredients.

A preparation process of probiotic yoghurt comprises the following steps: main materials and auxiliary materials are weighed according to a formula, the main materials comprise raw milk and whey protein powder, the weight ratio of the raw milk is 900kg, and 2kg of whey protein powder is added into every 1000kg of semi-finished products; uniformly mixing raw milk, whey protein powder, white granulated sugar, fructo-oligosaccharide and a compound emulsifying thickener to obtain a base material; and carrying out sensory detection and alcohol test (72% vol) physicochemical index detection on the base material, and transferring to a fermentation process after the base material is qualified. High-proportion raw milk is adopted as a base material, accurate addition of whey protein powder is combined, dynamic adjustment is performed according to the protein content, and it is ensured that the final product is balanced in nutrition and stable in structure. Meanwhile, the white granulated sugar and the fructo-oligosaccharide are matched to provide a good carbon source for the lactic acid bacteria, and rapid propagation and metabolism of the lactic acid bacteria are promoted.

1. The name of the design product: packaging kit (Platinum Ranch Strawberry + sour milk). 2. The use of the design product: the design product is mainly used for the outer packaging of drinks. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: kit 1 perspective view. 5. The design for which protection is sought includes color.