34 results about "Soured cream" patented technology

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 low-sugar healthy green tea cake which is made of the following raw materials in parts by weigh: wheat flour 50-55, coarse rice powder 13-15, Chinese hawthorn seed powder 2-4, mung bean flour 3-5, fresh egg 35-45, stevioside 20-30, sour cream 15-20, rice bran oil 5-8, baking powder 1-2, mint powder 5-8, green tea powder 4-6, fruit and vegetable juice 5-7, fermented buckwheat yogurt 6-10, and a proper amount of water. The low-sugar healthy green tea cake provided by the invention has a mellow taste, contains no white granulated sugar, is healthy and nutritious, and adopts the stevioside to replace white granulated sugar to reduce the caloric intake when a person eats the low-sugar healthy green tea cake; the fruit and vegetable juice and the fermented buckwheat yogurt allows the low-sugar healthy green tea cake to be more nutritious; and the green tea flavor is suitable for people of all ages.

The present disclosure provides compositions, methods, and uses concerning the preparation of a fermented milk product having a high protein content such as high protein yogurt, Greek yogurt, Labneh or sour cream comprising application of a microorganism and an exogenous protease to a milk substrate having a protein content of at least or greater than 6.5%. Application of proteases of the classesEC 3.4.21 (serine endopeptidases), EC 3.4.24 (metalloendopeptidases) and EC 3.4.17 (metallocarboxypeptidases) is envisaged. Especially application of neutrase (Protex 7L) and Protex 6L resulted in a decreased viscosity and a good flavour.

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 ofthe 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 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 invention discloses a strain of Lactobacillus paracasei and application thereof, belonging to the technical field of microorganisms and microbial fermentation. The present invention isolates and screens out a strain of Lactobacillus paracasei (Lactobacillus paracasei) from yak milk products. This Lactobacillus paracasei (Lactobacillus paracasei) has a strong ability to produce 2,3-butanedione. After 24 hours of fermentation, 2,3- The yield of diacetyl can be as high as 759 μg / kg; applying this Lactobacillus paracasei to the preparation of sour cream can significantly enhance the milk flavor of sour cream and improve the market competitiveness of sour cream.