66 results about "Soured milk" patented technology

The preparation method of the double-protein yoghourt comprises the following steps: fermenting mixed emulsion by adopting zymophyte; the main components of the mixed emulsion are plant-based milk and animal milk; the zymophyte comprises Weissella fusiformis and yoghurt zymophyte. The obtained double-protein yoghurt contains animal-derived and plant-derived proteins at the same time, animal and plant protein complementation is achieved, dietary fibers lacked in the animal-derived yoghurt are provided, and more comprehensive nutrition is provided for the human body. The obtained double-protein yoghurt can still show stable texture without adding a stabilizer, has no layering phenomenon, is good in coagulability, does not separate out whey in a storage period, and is a healthy food which is free of additives and rich in nutrition; the obtained double-protein yogurt is free of bad flavors such as fishy smell, high in sensory score and good in commercial prospect.

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 preparation method comprises the following steps: firstly fermenting milk, grain juice, pine needle juice and a sweetening agent by adopting lactobacillus plantarum, lactobacillus acidophilus and lactobacillus paracasei, and then adding saccharomycetes for secondary fermentation, so as to prepare a fermented beverage matrix; phospholipid, capric acid, cholesterol, pine needle extract and compound bacteria liquid are used as raw materials to load compound probiotic liposome of the pine needle extract, and then chitosan, sodium alginate and oat polysaccharide are adopted for secondary embedding and curing to prepare active probiotic particles. And assembling the fermented beverage matrix and the active probiotic particles to obtain the probiotic fermented beverage. The probiotic fermented beverage is high in product stability, can colonize viable probiotics in intestinal flora to play a health-care effect, and also has rich nutrition and taste.

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 relates to the technical field of dairy leavening agents, and discloses a preparation method of a direct vat set yoghurt leavening agent with high fermentation activity, and the preparation method comprises the following steps: S1, scribing a fermentation strain in a flat plate for rejuvenation, screening a single colony, and preserving a preferred mother strain; s2, inoculating the preferable mother strain into a liquid culture medium, activating for two generations, then transferring into skim milk powder fermentation liquor, and culturing by using an acid-base neutralizing agent; s3, after fermentation is finished, adding a polysaccharide protection buffer agent, and uniformly mixing the polysaccharide protection buffer agent with the fermentation liquid under a low-temperature condition; s4, after the thalli are enriched through disc centrifugation, vacuum freeze drying is conducted, and the direct vat set yoghurt leavening agent is prepared. According to the method, two generations of screening are carried out on the activity of the zymophyte mother strain, then the fermentation activity and the stability of characters are guaranteed, a polysaccharide protection buffer agent is added into the fermentation liquor obtained after fermentation of the optimized mother strain, then disc type centrifugal treatment is adopted, mechanical damage of centrifugation to thalli is reduced, and the effective viable count and the fermentation activity in zymophyte powder are improved.

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 belongs to the technical field of acid whey desalination, and particularly discloses a casein acid whey desalination device and method.The casein acid whey desalination device comprises a pretreatment system, a nanofiltration system, an electrodialysis and ion exchange system, a pH value adjusting system, a milk bin system and a concentrated material crystallization system, two filtering tanks are arranged between the stock solution tank and the filtrate tank; by arranging the nanofiltration system, the whey liquid can be preliminarily filtered under the action of the filtering assembly, and the nanofiltration system is matched with a subsequent nanofiltration membrane to realize a multi-filtering effect, so that the filtering and concentrating effects on the material are effectively enhanced, the solid content of the concentrated material is relatively high, and the requirements of concentration and conductivity are met; in addition, in the back-flushing cleaning process through the back-flushing module, the back-flushing pressure can be reduced by adjusting the filter holes, and the situation that the follow-up using effect is affected by mechanical abrasion of the inner walls of the filter holes due to the fact that the pressure needed by traditional back-flushing is large is reduced.

The present invention relates to the technical field of probiotic preparations, and in particular to a composite probiotic preparation for assisting blood pressure reduction and a preparation method thereof. The probiotic preparation is prepared by fermentation of Lactobacillus acidophilus and Lactobacillus reuteri inoculated into a fermentation medium, and the fermentation medium includes the following raw materials in parts by weight: 2-4 parts of pretreated corn silk, 4-8 parts of strawberry extract, 1-2 parts of a stabilizing promoter, 10-20 parts of an acidic regulator, 5-10 parts of glucose, 8-16 parts of skim milk powder, 3-6 parts of lactose, and 100-200 parts of deionized water. The present invention reuses corn silk with low long-term utilization rate, uses agricultural products corn silk and strawberry for the preparation of microbial fermentation medium, and the fermentation medium prepared by the present invention can effectively promote the growth and reproduction of probiotics, ensure the vitality of the thalli, and improve the survival rate. The probiotic preparation prepared by the present invention can effectively assist in lowering blood pressure.

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 discloses an acid whey secondary raw material and application thereof in preparation of ice cream products, whey liquid is sterilized, the pH value and temperature are adjusted, then high-speed centrifugation is performed to obtain single cream and skimmed whey, the skimmed whey as a raw material is separated through a separator and a first filtering device to obtain a first trapped concentrated solution and a first permeated liquid, and the first trapped concentrated solution and the first permeated liquid are separated through a second filtering device to obtain a second trapped concentrated solution; and combining the first trapped concentrated solution serving as a raw material with an ice cream preparation technology to obtain an ice cream product. According to the technical scheme, industrial mass production is facilitated, and pollution caused by direct discharge of acid whey can be reduced. The acid whey utilization rate is improved. Wherein the first trapped concentrated solution is used as a raw material for preparing the ice cream for secondary utilization, and an end product of the ice cream is developed.

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.