10 results about "Soured cream" patented technology

The invention discloses yoghurt oil with fruity flavor and a preparation method of the yoghurt oil, and belongs to the technical field of yoghurt oil processing. The Lactococcus lactis SITRS-0011 provided by the invention can be independently used as a leavening agent, when the Lactococcus lactis SITRS-0011 is used for fermenting yoghurt oil, the titration acidity can reach 83.21 DEG T, the yoghurt oil contains 2, 3-butanedione (1180 [mu] g / kg), acetoin (2092 [mu] g / kg), lactones (623 [mu] g / kg), 3-methylbutyraldehyde (117 [mu] g / kg), phenethyl alcohol (1863 [mu] g / kg), phenylacetaldehyde (336 [mu] g / kg) and other substances, and the Lactococcus lactis SITRS-0011 is rich in milk flavor, has flower fragrance and nut flavor, is unique in flavor, and can be used for preparing the and the overall sensory score is high.

The invention discloses single-bacterium fermented yoghurt oil with high quality and nutritional value and a preparation method of the single-bacterium fermented yoghurt oil. According to the method, lactococcus lactis grx602 is used for fermenting butter-based single cream added with exopolysaccharides from lactobacillus rhamnosus grx603. The lactobacillus rhamnosus grx603-sourced exopolysaccharide is added into the butter-based single cream, so that the hydrophobicity and the water-holding capacity of the fermented yoghurt oil are obviously improved, the whey separation condition of the fermented yoghurt oil is remarkably reduced, the flavor of the fermented yoghurt oil is richer, positive influences are exerted on the rheological property and the texture property of the yoghurt oil, and the fermented yoghurt oil has the advantages that the fermented yoghurt oil can be used for preparing the yogurt oil. The quality characteristics of the fermented yoghurt oil are improved, the in-vitro oxidation resistance of the fermented yoghurt oil can be improved, and the fermented yoghurt oil is endowed with more excellent functional characteristics.

A plant-only cheese flavoring replacement system in food products is provided. The plant-only cheese flavoring replacement system in food products is prepared by mixing a) 10-35% by weight of a fruit source, b) 10-40% by weight of a vegetable source, and c) 5-25% by weight of herbs and spices source. This plant-only cheese flavoring replacement system in food products can be effectively added to snacks like crackers, chips, and popcorn, dairy products such as cream cheese, sour cream, and yogurt to create cheese-based dips and spreads.

The invention relates to the technical field of microbial fermentation, in particular to casei paracasei SITRS-0034, culture thereof and application of the casei paracasei SITRS-0034 in preparation of a compound aroma-producing leavening agent. According to the present invention, the Lactobacillus paracasei SITRS-0034 and the Lactococcus lactis SITRS-0011 are adopted to be matched so as to obtain the compound aroma production fermentation agent, and the compound aroma production fermentation agent can be used to prepare the aroma production fermentation agent, fermented milk fat products produced by fermentation of the compound aroma-producing leavening agent are rich in aroma and excellent in texture; specifically, when the lactobacillus plantarum is used for fermenting yoghurt oil, the contents of butanedione and acetoin in the obtained yoghurt oil respectively reach 1944 mu g / kg and 1648 mu g / kg, and the lactobacillus plantarum is rich in milk flavor and relatively high in overall score; when the fermented butter is used for fermenting butter, the obtained fermented butter has rich flavor, and the sensory effect is improved.

The invention relates to the technical field of dairy product processing, in particular to low-yoghurt oil cheese with a zero-discharge whey process as well as a preparation method and a raw material composition of the low-yoghurt oil cheese. The cream cheese is prepared from single cream, raw milk, milk protein powder, a stabilizer, a preservative, table salt, a leavening agent and chymosin as raw materials through the process steps of hydration, mixing, sterile homogenization, sterilization, cooling fermentation, curdling, demulsification and filling through the synergistic effect of a specific proportion. By optimizing a raw material system, discharge of whey in the production process is fundamentally avoided, and environment-friendly production is realized; through cooperation of chymosin-assisted curding and low-acid fermentation termination technologies and combination of homogenization pressure parameter control, the problems of difficulty in acidity control, instable texture and easiness in generation of post-acidity and granular sensation in a traditional process are effectively solved, the obtained product is smooth and fine in texture, rich in flavor and soft in sourness, meanwhile, the process is simplified, and the production cost is reduced.

This invention belongs to the field of skincare product preparation technology and discloses a method for preparing skincare products containing butter. The method includes a Mongolian butter purification process and a skincare product molding process. The purification process involves separating the milk skin by allowing it to stand, fermenting to prepare sour cream, whipping to separate the raw butter, and boiling and purifying to obtain cosmetic-grade Mongolian butter. The molding process uses the purified Mongolian butter as the core, combined with natural moisturizing excipients and emulsifiers, and involves mixing, melting, emulsifying, low-temperature sterilization, cooling, and filling to obtain the finished product. Finally, after passing inspection, it is stored. This invention features a coherent process, strong feasibility, and can thoroughly remove allergenic impurities from the butter while retaining its natural nutritional activity. The prepared skincare product is natural, safe, gentle, and hypoallergenic, with excellent moisturizing, repairing, and antioxidant effects. It is suitable for dry, sensitive skin, as well as infant and post-cosmetic surgery damaged skin, and exhibits strong stability and a long shelf life.

The invention discloses yoghurt oil and a preparation method thereof, and relates to the technical field of yoghurt oil processing. The invention provides a lactobacillus casei GD1, the lactobacillus casei GD1 is preserved in Guangdong Microbial Culture Collection Center on December 30, 2024, and the preservation number is GDMCC No: 65692. The preparation method comprises the following steps: inoculating a seed solution of the lactobacillus casei GD1 into a raw material containing 70%-90% of single cream and 10%-30% of whole milk for fermentation, and storing at 4 DEG C after fermentation, so as to obtain the fermented yoghurt oil rich in milk flavor. The method has the advantages that an acid-producing leavening agent does not need to be additionally matched, the titration acidity value of the fermented yoghurt oil can reach 74.34 DEG T, and the fermented yoghurt oil can be independently used as a leavening agent.

The application relates to a cold shock treatment device for fermented sour cream production and relates to the technical field of food processing, which comprises a reaction kettle, a temperature regulation mechanism is installed on the outer wall of the reaction kettle, a temperature-sensitive resistor is fixedly connected to the inner wall of the reaction kettle, a driving motor is fixedly connected to the bottom of the reaction kettle, a stirring rod is fixedly connected to the driving end of the driving motor, a anti-blocking mechanism is installed on the top of the stirring rod, the temperature regulation mechanism comprises a fixed plate, the outer wall of the fixed plate is fixedly connected to the outer wall of the reaction kettle, a circulating assembly is fixedly connected to the top of the fixed plate, a water pump is fixedly connected to the outer wall of the reaction kettle, and a spiral pipe is fixedly connected to the output end of the water pump. In the application, the cooling water during the cold shock of the fermented sour cream is recycled by increasing the temperature regulation mechanism, so that the effect of the cooling water is maintained during the cold shock of the material, and the quality of the fermented sour cream is guaranteed.

A method of producing a viscosity-increased non-dairy food product, comprising providing a mixture of a deamidated oat base and a plant-based protein isolate, cross-linking glutamine units and lysine units of the protein isolate and oat proteins contained in the oat base by a transglutaminase enzyme, and fermenting the mixture by a yogurt, sour cream or cheese starter culture. Also disclosed are products obtainable by the method and uses thereof.