34 results about "Soured cream" patented technology

Ingredients and methods of using ingredients to produce dairy based food products. The ingredients may include milk protein concentrate, fat containing powders and other compounds including sweetening agents, flavours, preservatives, salts and emulsifiers. Food products that can be made according to the invention include yoghurt, cheese, cheese spreads, sweet spreads, nutrition bars, cream cheese, dairy desserts and sour cream.

A fermented product selected from yogurt, yogurt drink, smothie, crème fraiche, sour cream, and spread is disclosed. The fermented product is based on an oat suspension essentially free from soy and dairy milk. Also disclosed is a process for preparing the product, and a starter culture useful in the process.

The invention discloses a lung moistening cake containing a white gourd and lactic acid, which is prepared by raw materials in parts by weight as follows: 45-55 parts of corn flour, 10-15 parts of puffed corn flour, 45-55 parts of shelled eggs, 30-40 parts of brown sugar, 5-8 parts of honey, 15-20 parts of sour cream, 4-6 parts of butter, 1-2 parts of baking powder, 8-10 parts of fermented Chinese yam yoghourt, 7-9 parts of lung moistening fruit and vegetable paste, 5-8 parts of a lung moistening traditional Chinese medicine liquor and proper water. The lung moistening cake containing the white gourd and lactic acid is mellow in taste, and has the health-care function of lung moistening.

The invention relates to a navel orange cake, comprising 90 percent of main raw materials and 10 percent of auxiliary materials. Based on the total weight of the navel orange cake, the main raw materials comprise 30-32 percent of the navel oranges, 7-9 percent of eggs, 31-33 percent of flour and 18-20 percent of sour cream. Based on the total weight of the navel orange cake, the auxiliary materials comprise 7-9 percent of fine granulated sugar, 1.1-1.5 percent of baking powder, 0.2-0.4 percent of sodium bicarbonate and 0.3-0.5 percent of salt. A making method of the navel orange cake comprises processing orange peel, making navel orange flour paste, making the navel orange cake and shaping the navel orange cake. In the navel orange cake, the original biological contents of the navel oranges are retained. In addition, the navel orange cake is simple to make and has a rich taste.

The invention discloses sour cream cake and a making method thereof. The sour cream cake comprises a cake blank and a sour cream layer covering the outside of the cake blank, wherein the sour cream layer is prepared from the following ingredients: milk, yeast, sugar, unsalted butter, fill cream evaporated milk and custard powder. Through the mode, the prepared sour cream cake is diversified in flavor, still soft after being placed for a long time and extremely good in taste; the sour cream cake has rich probiotics and therefore is healthier due to fermentation.

The invention discloses a whole-strawberry filled chocolate and a preparation method thereof. The filled chocolate comprises the following ingredients by weight percent 3 to 5 parts of whole strawberries (being dried), 5 to 8 parts of cocoa powder, 10 to 14 parts of cocoa butter, 4 to 6 parts of xylitol, 5 to 8 parts of sour cream, 3 to 5 parts of white sugar and 10 to 12 parts of fresh milk. A whole strawberry is filled inside the chocolate, so that the prepared chocolate has the fait scent of the strawberry, tastes like the strawberry and has unique taste.

Soy sour cream compositions together with methods for preparation are disclosed, such compositions utilizing a soy constituent and thermophilic bacterial cultures to provide a sour cream composition having the organoleptic properties of dairy sour cream and the health and nutritional benefits of soy. The soy sour cream compositions of the present invention also exhibit increased shelf life and room temperature stability over traditionally prepared dairy sour cream products.

The invention provides a preparation method of winter honey sour cream. The preparation method is characterized by comprising the steps of: washing and juicing sour pears, precipitating for 2-3 hours, extracting sour pear juice, pouring the sour pear juice and honey into an agitation tank according to the mass ratio of 100:0.8-1.2, heating to 40-45 DEG C, stirring and filtering, concentrating the filtrate under high vacuum degree and atmospheric temperature conditions, and extracting out for later use when the moisture content is 18-19%; adding fresh folium eriobotryae into boiling water for stewing with mild fire, evaporating moisture and filtering until the mass ratio of the fresh folium eriobotryae to the boiling water is 1:2 to obtain filtrate for later use; decrystallizing winter honey, and then filtering for later use; and pouring the prepared sour pear cream, fresh folium eriobotryae juice and winter honey into the agitator tank for agitating according to the mass ratio of 10:0.2:6, filtering and then concentrating under the high vacuum degree and atmospheric temperature conditions, pumping into a finished tank when the moisture content is 18-19%, thereby obtaining the winter honey sour pear cream. The product by adopting the preparation method has the effects of moistening lung, relieving a cough and reducing phlegm and cooling and preventing sunstroke.

The present invention belongs to the field of processing techniques used in the manufacturer of soyfoods. The invention relates to methods for preparing a soya fiber particulate from dehulled soybeans of a superior smooth texture, nutritional quality and flavor. The invention can be used to obtain a soya fiber particulate having a particle size in a range of about 0.01 microns to about 100 microns, wherein at least about 50% to about 100% of the soya fiber particulate has a size in a range of about 0.01 microns to about 35 microns. The invention furthermore is concerned with the use in the manufacture of food products which include but are not limited to beverages, dry mixes, yogurts, sour cream, and cream cheese.

The invention discloses sour cream obtained by cooperative with probiotic fermentation and containing rich active bacteria and a preparation method thereof and belongs to the technical field of fermentation engineering. On the basis of fermentation of traditional sour cream, probiotics and a sour cream fermentation agent are combined to commonly ferment watery cream, so that the problem that the probiotics cannot be fermented in the sour cream is solved, and the quantity of the probiotics in the sour cream is also remarkably increased; the sour cream has better mouthfeel and taste; the methodprovided by the invention is used for fermenting the sour cream, and the viable count of the probiotics in the sour cream can be stabilized to 8.0*10<8>cfu/g or more after the sour cream is fermentedfor 18h; after the sour cream prepared by the method provided by the invention is refrigerated for 28 days, the viable count of the probiotics in the sour cream can be stabilized to 5.0*10<8>cfu/g ormore.

A process for producing a non-dairy food product of enhanced viscosity comprises providing a mixture of deamidated oat base and vegetable protein isolate, crosslinking of glutamine and lysine units of the protein isolate and oat protein comprised by the oat base by means of transglutaminase, and fermenting the mixture by means of a yogurt, sour cream or cheese starter culture. Also disclosed are products obtainable by the process and their use.

The invention discloses a health-care cheese and garlic juice beverage capable of strengthening bodies. The health-care cheese and garlic juice beverage is prepared from the following raw materials in parts by weight: 270-280 parts of garlic bulbs, 180-200 parts of pure milk, 30-34 parts of peanut kernels, 17-20 parts of pork rind, 30-34 parts of dried marine algae powder, 20-23 parts of lily bulbs, 26-29 parts of purslane herbs, 56-60 parts of sour cream, 90-110 parts of white sugar and an appropriate amount of water. The health-care garlic juice beverage disclosed by the invention is prepared through reasonably matching and processing the main materials of the garlic bulbs and the auxiliary materials of the dried marine algae powder, the lily bulbs, the sour cream and the like, and in the processing course of the health-care garlic juice beverage, the deodorizing treatment effects on garlic are good, so that the health-care garlic juice beverage disclosed by the invention is good in drinking mouth feel and rich in nutrition; besides, varied raw materials also have definite nutrient and health-care efficacies, so that the health-care garlic juice beverage can strengthen bodies after being drunk.

A batter is described, along with the use of the batter to provide frozen, unbaked cakes which may quickly be baked in an oven. The batter consists preferably of soft wheat flour, salt, granulated sugar, sour cream, cream cheese, butter, eggs and extract flavoring all mixed in proportions that allow for proper freezing and baking. The batter may be baked immediately or frozen batter to be baked later without the need for thawing. The cake is created by putting freshly made batter or frozen batter in a pan in an oven heated to about 300 degrees Fahrenheit for about 1 hour and 15 minutes.

This creamy yogurt base provides a base with similar appearance, texture, and taste to cream cheese and sour cream products, but contains less calories, fat, and cholesterol while providing a similar mouth feel associated with consuming these full fat products. Additionally, this product can replace common fats used in cooking, baking, and frozen systems. This yogurt base is produced by combining a quantity of dairy liquid with food grade gum. Then, additional diary liquid is added and this mixture is heated for 10-90 minutes at a temperature between 85-250 degrees Fahrenheit. The product is then added to Greek style yogurt and cooled to 45 degrees Fahrenheit, or less, to form a creamy yogurt base. Additional ingredients can be added to the base to produce dips, spreads, fillings, gravies, dressings, and frostings providing a similar appearance, texture, and taste to products containing higher levels of calories, fat, and cholesterol.

The invention discloses a high-yield leucine p-nitroanilide production lactobacillus helveticus strain and application thereof and belongs to the field of microbial technology. The high-yield leucinep-nitroanilide production lactobacillus helveticus strain, namely lactobacillus helveticus CCFM1035, has the advantages of being high in growth and production speed as well as high in yield of leucinep-nitroanilide (Lys-pNA), and can effectively enhance the protein metabolism of fermented foods, reduce bitter taste of the fermented foods and improve the flavor of the fermented foods, thereby highin application significance to prepared foods such as acidified milk, acidified milk beverages, cheese, Koumiss, sour cream, cookies, vinegar and soybean sauce.

The invention discloses single-bacterium fermented yoghurt oil and a preparation method thereof. According to the method, lactobacillus delbrueckii grx601 capable of degrading butter is used as a leavening agent, and single cream containing butter is fermented to prepare the yogurt oil. After the prepared yoghurt oil is stored for a long time, the viable count is still at a high level, the yoghurt oil is rich in saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid, the content of caprylic acid, capric acid and lauric acid is increased after fermentation, caproic acid is generated, the yoghurt oil is endowed with unique fat fragrance, and the yoghurt oil has the advantages of being free of toxic and side effects. The method has the advantages of good quality and high nutritional value.

A dairy product, including drinking milk, yogurt, cheese, sour cream, whipping cream, dry milk powder, coffee creamer, ice-cream, kefir, or butter, made from a human mother's milk as its base component. Where the milk has been tested for absence of undesirable chemicals, including prescription medication, illicit drugs, nicotine, and alcohol. With the prescription medication including lithium, chemo therapy agents, Ergotamine, and Bromocriptine, and the illicit drugs including any mind altering substances including marijuana, cocaine, heroin, and Lysergic acid diethylamide (LSD). Where the milk is further exposed to an Ultraviolet (UV) radiation of 260 nm to 270 nm wavelength, disinfecting any undesirable bacteria that was not present in the milk at the time it was expressed. The UV radiation exposure includes placing the milk in a vessel with a mixing mechanism gently agitating the milk, enhancing exposure of a substantial volume of the milk to the UV radiation.

A system and method for manufacturing low and non-fat sour cream products is provided. The system may utilize a separation technique to separate liquid whey in cultured milk or fat free milk from the solid matter resulting in light or fat free sour cream. The resulting sour cream has the consistency of sour cream without utilizing additional thickening and emulsifying ingredients. The separation can be accomplished with a plurality of separation techniques including centrifuge, reverse osmosis, ceramic centrifuge and the like.

The invention discloses yoghurt oil fermented by lactococcus lactis and a preparation method of the yoghurt oil. According to the invention, lactococcus lactis grx602 is used as a leavening agent to ferment single cream containing butter so as to prepare the yogurt oil. According to the method disclosed by the invention, the viable count of the lactococcus lactis grx602 reaches 11.53 lg cfu/mL at the end of fermentation, and the viable count can still be kept at 7.28 lg cfu/mL or above after the lactococcus lactis grx602 is stored for 28 days. The contents of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid in free fatty acid generated by fermentation are continuously increased along with the prolonging of storage time. The yoghurt oil is endowed with unique fat fragrance by increasing the contents of caprylic acid, capric acid and lauric acid and generating hexanoic acid. The yoghurt oil disclosed by the invention has the advantages of natural fermentation, high viable count, good quality and high nutritional value.

The present disclosure is related to non-dairy analogs and method of using such products. Certain embodiments are directed to non-dairy analogs where at least a portion of the protein used in the non-dairy analog is a succinylated refined protein. In certain embodiments, these non-dairy analogs improve the stability of the non-dairy analog when used as a substitute for a dairy product in food products including but not limited to yogurt, sour cream, ice cream, coffee creamer, heavy cream, whipping cream, pudding, soft cheese, or hard cheese. In certain embodiments, these non-dairy analogs reduce, substantially reduce or eliminate feathering when the non-dairy analog is added to acidic and/or hot beverages, for example, coffee or tea.