54 results about "Soured milk" patented technology

The invention relates to the technical field of dairy product detection, in particular to solidified yoghurt and a preparation method thereof, the preparation method comprises the following steps: 1) mixing raw milk with ingredients, homogenizing and sterilizing to obtain a base material; (2) adding a leavening agent into the base material prepared in the step (1), carrying out ultrasonic treatment, and then filling and fermenting; and (3) standing the fermented product in the step (2) to obtain the set yoghurt. The preparation process of the yogurt is simple and convenient to operate, easy to implement industrially and good in repeatability. Compared with the traditional method, the product prepared by the method has better advantages in the aspects of texture fineness, taste smoothness and flavor uniqueness, and also has high product stability.

The invention discloses milk skin flavored yogurt and a preparation method thereof, and belongs to the technical field of fermented milk. The milk skin flavored yogurt comprises the following raw materials in parts by mass: fresh milk, white granulated sugar, single cream powder, sweetened condensed milk and the like. The preparation method comprises the following steps: heating the raw milk to 50-60 DEG C, adding the white granulated sugar and the like, stirring, adding the single cream and the like, and mixing to obtain a fermentation base material; carrying out homogenization treatment on the fermentation base material accounting for 45%-55%, and mixing the homogenized fermentation base material and the non-homogenized fermentation base material; activating the strain of lactic acid bacteria, inoculating the activated lactic acid bacteria into the cooled fermentation base material, and stirring; and heating the inoculated material to 40-45 DEG C, carrying out filling treatment after heating, and fermenting the filled base material at 41-45 DEG C to obtain the milk skin flavored yogurt. The milk skin of the milk skin flavored yoghurt disclosed by the invention is moderate in thickness and fine and smooth in mouth feel.

This invention belongs to the field of food fermentation technology, and specifically relates to a compound probiotic agent and its application in the preparation of fermented soy milk. This invention provides a compound probiotic agent composed of *Lactobacillus fermentum* NCPS LF01, *Pediococcus pentosaceus* NCPS PPE01, and *Lactobacillus acidophilus* NCPS LA01 in a volume ratio of 1-2:1:1, and applies this compound probiotic agent to the preparation of soy products, especially fermented soy milk. The beneficial effects of this invention are that fermented soy milk prepared using this compound probiotic agent has a rich flavor, and the total flavonoid and total phenolic content, as well as the in vitro DPPH free radical scavenging rate, are significantly superior to those of ordinary commercially available strains or other strains. In summary, this compound probiotic agent can effectively improve the retention level of active ingredients and antioxidant capacity of fermented soy milk, and has outstanding application value.

The application relates to the field of food, in particular to zero-cane normal-temperature yoghourt and a preparation method thereof. The zero-cane normal-temperature yoghourt comprises the following raw materials in parts by weight: raw cow milk or concentrated milk 80-90 parts, protein powder 0.4-3 parts, cheese 0.3-2 parts, sweetening agent 0.01-15 parts, stabilizer 0.1-5 parts and bacterial strain 50-200 U, the bacterial strain is composed of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and lactobacillus bifidus, wherein the sum of lactobacillus bulgaricus and streptococcus thermophilus: the sum of lactobacillus acidophilus and lactobacillus bifidus = 9:1-8:2. The application adopts raw cow milk or concentrated milk, protein powder and cheese to form a basic system in a specific proportion, and is fermented by specific bacterial strains, so that the zero-cane yoghourt can reach a fermentation end point within 8 hours, and the product has a good taste.

The invention discloses an artificial bait additive for improving intestinal flora of yellow fin tuna, which comprises 15-30% of fish meal, 15-30% of soybean meal, 5-10% of wheat starch, 2-5% of fish oil, 1-3% of rapeseed oil, 5-10% of mulberry leaf powder, 5-15% of fly maggot powder, 1-5% of microalgae, 0.1-0.5% of bile acid, 1-3% of pine needle meal, 5-15% of brown rice and 1-5% of cow milk casein. The Chinese herbal medicine active components comprise 0.01%-0.1% of an acanthopanax senticosus extract, 0.05%-0.5% of ophiopogon japonicus polysaccharide, 1%-5% of bitter gourd dry powder, 0.01%-0.1% of a platycodin extract and 1%-5% of a fresh peach leaf fermentation product; the probiotic complexing agent comprises the following components in percentage by weight: 0.01%-0.5% of bacillus subtilis fermentation liquor, 0.01%-0.2% of lactobacillus acidophilus freeze-dried powder and 0.01%-0.3% of bacillus licheniformis fermentation liquor, and the auxiliary components comprise 1%-5% of a brewer's grain fermentation substrate, 0.1%-0.5% of a fish oil emulsifier and 0.1%-1% of fructo-oligosaccharide. According to the present invention, the growth performance of the yellow-fin tuna can be comprehensively promoted, the immunity is enhanced, the intestinal health of the yellow-fin tuna is optimized, and the feed conversion rate can be increased.

1. Name of the designed product: packing bottle (pressing type face bath nourishing weak acid milk). 2. Use of the designed product: for packing product. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo showing the design points: perspective view. 5. Top view is shown in the perspective view, and the top view is omitted. 6. Other circumstances needing to be explained: mark A part as transparent material.

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.

The invention relates to the technical field of microbial fermentation, enzyme engineering and food processing, in particular to a symbiotic fermentation method for Tibetan kefir. The invention discloses a symbiotic fermentation method of Tibetan kefir, which comprises the following steps: firstly, taking honeysuckle enzymatic hydrolysate, fermented whey and the like as raw materials, and adding low-acyl gellan gum and the like to prepare a compound substrate; the Tibetan kefir bacterial sludge is subjected to resuscitation and expanding culture to obtain a secondary seed solution, the secondary seed solution is mixed with the compound matrix and then subjected to micro-aerobic fermentation twice, and lactobacillus acidophilus is added for enhanced fermentation; after the fermentation liquor is distilled and centrifuged, sodium alginate and trimethyl chitosan are cross-linked to prepare a multi-layer microcapsule, and then sterile grape juice is added for blending to obtain a finished product. According to the process, fermentation core parameters and enzymolysis and cross-linking key steps are optimized, the product has both nutrition and flavor, and technical support is provided for industrial production of non-alcoholic fermented beverages.

Fermented food with a starter culture made from acid whey and one or more pomace resulting from the processing of fruit or vegetables into juices, characterized in that the pomace is enzymatically digested using hydrolases and water before processing with the whey.

The invention discloses low glycemic index rice flour of a starch-fat-protein ternary complex, and relates to the technical field of food. The low-glycemic-index rice flour is prepared by mixing rice flour, lauric acid and beta lactoglobulin, the preparation process is simple and convenient to operate, the nutritional structure of traditional rice flour is optimized, the glycemic index is lower than that of the traditional rice flour, and the low-glycemic-index rice flour has good nutritional and health-care values.

The invention relates to a preparation method of calyx seu fructus physalis lactobacillus fermented fruit juice, aiming at solving the problems that fermented fruit juice taking calyx seu fructus physalis as a main raw material is lacked, the calyx seu fructus physalis is bitter in taste and poor in mouth feel, and the existing fruit juice lacks functional characteristics. The preparation method comprises the following steps: 1, mixing calyx seu fructus physalis with water, pulping, and filtering to obtain calyx seu fructus physalis juice; 2, mixing the three cultured fermentation strains according to the mass ratio of lactobacillus acidophilus to lactobacillus delbrueckii to plant lactobacillus of 1: 2: 1 to obtain a mixed fermentation strain; 3, adding a mixed fermentation strain into the calyx seu fructus physalis juice for fermentation to obtain fermented juice, and mixing the fermented juice, water and white granulated sugar; 4, performing ultrasonic homogenization; and 5, carrying out hot canning on the homogenized fruit juice at 60-70 DEG C, heating, sterilizing, and cooling. The physalis alkekengi lactic acid bacteria fermented juice is good in oxidation resistance effect, the lactic acid bacteria can improve the taste and flavor of the juice, and the lactic acid bacteria and the physalis alkekengi peel are slightly bitter and mutually blended, so that the beverage is rich in taste.

The invention provides a special texture modifier for low-fatty acid emulsion and a gradient application process of the special texture modifier. The special texture modifier for the low-fatty acid emulsion is prepared by taking lemon peel residues as raw materials through a ball milling-hydration synergistic modification process. The gradient application process specifically comprises the following steps: adding the texture conditioning agent into the production process according to 0.7-0.8% of the mass of the finished yoghurt, wherein the addition mass ratio of the proportioning process to the filling process is 4: 1. By applying the special texture regulator, the whey precipitation rate of the low-fatty acid milk can be reduced to 35.89%, the sense milk fat feeling is improved, and the texture and flavor of the product are synchronously improved. Gradient activation application of the lemon peel pomace in a dairy product system is achieved for the first time, traditional thickening agent compounding is replaced with physical modification, the problem that the utilization rate of agricultural product processing by-products is low is solved, the prepared regulator has ecological friendliness and economical efficiency, and a new scheme is provided for functional dairy product development.

The invention belongs to the technical field of dairy products, and particularly relates to high-water-retention solidified yogurt as well as a preparation method and application thereof. The preparation raw materials of the set yogurt with high water-retaining property comprise raw milk, a cheese product, concentrated whey protein powder, yolk powder and a leavening agent. The leavening agent comprises lactobacillus delbrueckii subsp. Bulgaricus, streptococcus salivarius subsp. Thermophilus, bifidobacterium animalis subsp. Lactis and lactobacillus acidophilus. The cheese product, the concentrated whey protein powder and the yolk powder are taken as core functional raw materials and form a synergistic effect, so that the yoghourt has good water-retaining property, sensory evaluation and storage stability. Meanwhile, by compounding the four strains, the water-retaining property, the storage stability, the taste, the tissue state and the like of the yoghourt can be improved.

The invention discloses a fermented camel yogurt beverage and a preparation method thereof, and relates to the technical field of fermented dairy products. According to the invention, lactulose is cooperated with a fermentation strain to realize in-vivo and in-vitro dual probiotic synergy, Kluyveromyces marxianus is cooperated with fruit juice to generate natural fragrance, a flavor-guided fermentation technology and a two-stage temperature-controlled fermentation technology are applied, and an ultra-high pressure homogenization technology is combined, so that the flavor-guided fruit juice is obtained. Finally, the fermented camel yogurt beverage which is fine and stable in texture, natural and coordinated in flavor, outstanding in probiotic function, long in shelf life and excellent in weather resistance is obtained.

Disclosed are a yoghurt for regulating intestinal tract, preparation method therefor, and use thereof, where the yogurt is prepared from raw materials comprising the following parts by weight: 90-97 parts of raw milk, Lactobacillus gasseri of (0.7-5)×108 CFU / 100 g raw milk, Streptococcus thermophilus of (0.1-9)×1010 CFU / 100 g raw milk, Lactobacillus bulgaricus of (0.1-9)×1010 CFU / 100 g raw milk, Lactobacillus acidophilus of (0.5-7)×108 CFU / 100 g raw milk, Lactobacillus plantarum of (0.5-7)×108 CFU / 100 g raw milk, Lactobacillus paracasei of (0.1-9)×107 CFU / 100 g raw milk, and other probiotics, and prebiotics such as inulin. The yogurt may regulate the balance of intestinal flora and prevent constipation and gestational diabetes in overweight and / or obese pregnant women during the gestation period.

The invention discloses a complex microbial inoculant for camel milk fermentation and application of the complex microbial inoculant. The complex microbial inoculant is prepared from the following strains in parts by weight: 1 to 10 parts of lactobacillus plantarum KC28, 20 to 50 parts of leuconostoc mesenteroides SHU1396, 0.1 to 0.5 part of lactobacillus acidophilus DSM9126, 1 to 10 parts of lactobacillus helveticus R0052 and 10 to 20 parts of kluyveromyces marxianus D53749. According to the complex microbial inoculant for camel milk fermentation, through selection of various strains, camel milk fermentation can be rapidly achieved, the fermentation time is short, and the fermented camel milk after fermentation is pure in taste, sour, light in sweet taste, heavy in milk flavor, free of mutton smell and fishy smell and excellent in flavor and taste.

The invention discloses hemp seed protein fermented milk rich in gamma-aminobutyric acid as well as a preparation method and application of the hemp seed protein fermented milk, and belongs to the technical field of functional foods. The preparation method comprises the following steps: boiling hemp seeds, pulping, filtering, blending with auxiliary materials such as cane sugar, unsalted butter and polydextrose, homogenizing, sterilizing, inoculating a mixed strain consisting of bifidobacterium lactis, lactobacillus acidophilus, lactobacillus mucus fermentation (a special strain capable of removing beany flavor in the hemp seeds) and lactobacillus plantarum (a strain capable of producing gamma-aminobutyric acid at high yield), and fermenting for 2-3 hours to obtain the health-care product. And adding sodium glutamate for fermentation, and finally refrigerating and after-ripening. The cannabis seed protein fermented milk prepared by a specific process and strain combination provided by the invention has unique fresh flavor of cannabis seeds, and is smooth in mouth feel and fresh and cool in taste; animal experiments prove that the fermented milk has remarkable functions of improving sleep, relieving anxiety, regulating neurotransmitter in brain and remodeling intestinal flora, and a new way is provided for developing plant-based fermented products with specific health-care effects.

The invention discloses lactobacillus plantarum and application thereof in improving the stretchability of acid set cheese. The lactobacillus plantarum is named as lactobacillus plantarum B11 and is preserved in the China Center for Type Culture Collection, the preservation number is CCTCC NO: M 2025778, and the preservation address is Wuhan University, Wuhan University, No. 299, eight road, Wuchang District, Wuhan City, Hubei Province. The strain provided by the invention can realize directional fermentation and high yield of viscous exopolysaccharides and antibacterial substances. The acid whey fermented by the strain is combined with phosphate and a sodium caseinate quality improver, so that the stretchability of the acid coagulated stretched cheese is improved, the mildewing of the product in the airing and storage processes is inhibited, and the quality safety of the product can be ensured. The problems that in the prior art, in the acid coagulated cheese making process, stretching is difficult, the yield is low, and mildewing is prone to occurring in the airing and storing process are solved.

Methods of producing substitute dairy food product that include animal-free protein and a liquid dairy side stream such as milk permeate, whey permeate or acid whey. The methods include preparing an aqueous protein solution using a recombinant protein and / or preparing a fat base using a recombinant protein and plant fat and combining the protein solution or the fat base, respectively, with a milk permeate or whey permeate or acid whey to thereby produce a substitute dairy food product. Such substitute dairy food products can be further optimized with food additives, nutrients, minerals, bacterial cultures, or enzymes to produce dairy food analogues that substantially mimic animal-derived dairy foods.

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.

The invention relates to the technical field of dairy products, and provides a luminous acid whey electrolyte beverage and a preparation method and packaging thereof.The beverage is prepared from, by weight, 40-70 parts of acid whey, 30-60 parts of lactose liquid, 0.5-3 parts of whey protein powder and 0.01-0.02 part of lactase; the acid whey is liquid obtained by separating curd blocks when cheese, casein and other similar products are produced by adopting chymosin, acidification and the like. The protein content is 0.2%-0.8%, and the fat content is 0%-0.2%; the luminous acid whey electrolyte beverage generates a Tyndall effect under the irradiation of a light source. According to the luminous acid whey electrolyte beverage provided by the invention, the acid whey and the lactose liquid are used as raw materials and are successfully converted into a product with special functions and market value. Through a specific raw material ratio, the beverage forms a stable colloid system, and can present a clear Tyndall effect under the irradiation of a light source.

The invention provides a bread with D-allulose instead of sucrose and a preparation method therefor, and relates to the technical field of food processing. The starting materials include, in parts by weight: 40-60 parts of flour, 3-5 parts of gluten powder, 5-10 parts of D-allulose, 5-10 parts of eggs, 5-10 parts of milk, 3-5 parts of yeast, 4-6 parts of butter, 0.4-0.6 parts of composite bacterial powder, and 15-25 parts of water. The yeast is fresh yeast. The composite bacterial powder includes one or more of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum and Bifidobacterium lactis. Replacing sucrose with D-allulose in bread does not affect the normal proofing of bread dough, and the baked bread is fluffy and soft, sweet, and delicious, has good color, aroma, and taste. Because D-allulose has the advantages of low calorie and low blood sugar response, consumers' pursuit of “healthy eating” is met.

The invention relates to the technical field of food processing, and particularly discloses cheese coffee and a preparation method thereof. The preparation method of the cheese coffee comprises the following steps: uniformly mixing the coffee powder, the low-fat milk powder, the cheese powder, the mint powder, the functional extract and the probiotics in a high-efficiency mixer to form mixed powder, stirring and mixing the mixed powder with water, and freeze-drying to obtain the cheese coffee, the functional extract is prepared by taking bananas and chicory roots as raw materials and performing enzymolysis extraction through a compound enzyme and an accelerant, and the probiotics are prepared by embedding bifidobacterium and lactobacillus acidophilus through modified beta-cyclodextrin. The cheese coffee prepared by the invention is rich in fragrance, mellow and not sweet and greasy in taste, low in calorie and small in irritation to gastrointestinal tracts, and has a wide market prospect.

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 discloses a kind of full fermentation cheese yoghurt tea and preparation method thereof, it is related to cheese milk tea technical field.A kind of preparation method of full fermentation cheese yoghurt tea, comprising the following steps;S1 preparation tea paste: after tea leaf is crushed, ball mill, water, first mixed fermentation bacteria are added therein, after preliminary fermentation is carried out, cooling, obtain tea paste;S2 secondary fermentation: tea paste is mixed with milk, cream, second mixed fermentation bacteria are added, secondary fermentation is carried out, and fermentation liquor is obtained;S3 preparation milk tea: auxiliary material solution is added in fermentation liquor, then pH value is adjusted, and full fermentation cheese yoghurt tea is obtained.The preparation method of full fermentation cheese yoghurt tea of the application carries out preliminary fermentation and secondary fermentation by adding mixed fermentation bacteria, to build space structure, form tender and smooth taste, rich taste level, simultaneously increase the polysaccharide material and nutrient material produced by fermentation, so that milk tea has higher nutritional ingredients and taste, flavor, improve consumer evaluation.

The application discloses walnut goat milk double-protein yoghourt and a preparation method thereof, and belongs to the technical field of yoghourt processing. The walnut goat milk double-protein yoghourt is prepared by the following steps: walnut protein is modified by using papain; and then the modified walnut protein is compounded with reconstituted goat milk. The walnut protein has rich and complete amino acid content and has extremely high nutritional value, and is a plant protein with great development potential. The walnut protein modified by papain overcomes the problems of low solubility and poor functional characteristics of plant proteins, and plays an important role in improving the quality of the walnut goat milk double-protein yoghourt.

The application discloses a kind of mixed lactic acid bacteria fermented sour pomegranate juice and preparation method thereof, belong to food processing technical field.The application uses sour pomegranate juice as raw material, adopts Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus fermentum three kinds of lactic acid bacteria according to optimized proportion mixed fermentation, is made into fermented juice after deployment, concentration, sterilization and the like process.The application significantly improves the polyphenol content and antioxidant activity of sour pomegranate juice by specific strain combination and its fermentation process optimization, improves flavor quality, electronic tongue analysis shows that umami is increased by 32%, and alcohol thickness is enhanced by 6%, GC-IMS analysis shows that characteristic aroma components such as hexanal and limonene are increased by 1.95 times and 1.45 times respectively.The application uses erythritol to replace sucrose to prepare low-sugar juice, and the product has bright color, sour and sweet taste, unique aroma, good nutritional value and market application prospect.

The invention belongs to the technical field of fermented food, and provides functional probiotic fermented koumiss and a preparation method thereof, and the functional probiotic fermented koumiss is prepared from the following components: raw horse milk, soybean oligosaccharides, inulin, a leavening agent, a rhizoma polygonati extract, a Chinese wolfberry fruit extract and astragalus polysaccharide. Through innovation of a medicinal and edible fermentation technology, the essence of a traditional Chinese medicine extraction technology and a mare milk fermentation technology is deeply integrated, lactobacillus acidophilus, lactobacillus rhamnosus, streptococcus thermophilus and bifidobacterium lactis are compounded into a leavening agent, and medicinal and edible components are subjected to precise biotransformation. The functional probiotic fermented koumiss disclosed by the invention has a very good function of reducing blood sugar, the functional value of the koumiss is enriched, and the functional probiotic fermented koumiss shows a wide market application prospect.

The invention belongs to the technical field of pet health, and provides snacks for pets as well as a preparation method and application of the snacks. The snack for pets is prepared from the following raw materials in parts by weight: 330-460 parts of carob powder, 200-250 parts of white granulated sugar, 70-100 parts of green tea leaves, 50-80 parts of skim milk powder, 60-80 parts of desalted whey powder, 5-10 parts of a self-made probiotic additive, 10-20 parts of vitamin C, 10-20 parts of edible essence, 5-10 parts of vanillin, 1-10 parts of a pet phagostimulant and 10-25 parts of edible oil. The self-made probiotic additive is prepared from the following raw materials in parts by weight: 15-30 parts of lactobacillus reuteri, 5-15 parts of lactobacillus acidophilus, 10-60 parts of zeolite powder and 1-5 parts of yucca extract. Cocoa powder is completely replaced by carob powder, homemade probiotics are added, the safety of the pet snack food is verified through animal experiments, the pet snack food is further proved to have the function of relieving intestinal inflammation, and intestinal health is protected.