85 results about "Souring" patented technology

The present disclosure is in the field of dairy technology. It relates to methods for producing pasta filata type cheese products and products produced therefrom. The disclosure describes new strains and starter cultures comprising said strains suitable for preparing pasta filata type cheese products.

The present invention belongs to the technical fields of biological bacterium agents and functional food processing. Specifically, it relates to a bacterium agent for soybean milk fermentation and its application, a soy cheese stick and a preparation method thereof. The bacterium agent for soybean milk fermentation provided by the present invention uses Lactobacillus helveticus HL88 and Lactobacillus casei BL25 in combination. It can not only quickly acidify the soy milk, shortening the coagulation time of soy cheese, but also more fully hydrolyze soy proteins, releasing more short peptides and amino acids. In particular, it can highly produce γ-aminobutyric acid (GABA), enhancing the fermentation effect and nutritional value of soybean milk. Further, the soy cheese food prepared by fermenting with the above bacterium agent not only has a strong soy milk fragrance and a smooth texture, but is also easily digested and absorbed, improving the digestibility and reducing the soybean allergenicity, especially helping to improve exercise fatigue and enhance sleep quality. Therefore, the above bacterium agent provided by the present invention has excellent application prospects in the field of preparing functional foods for anti-fatigue and promoting sleep.

The invention relates to the technical field of illicium verum wine production, in particular to fermented illicium verum wine and a preparation process thereof. Comprising the following components in parts by weight: 60-80 parts of water, 5-10 parts of acidified star anise, 0.5-2 parts of a balm extract, 0.1-0.5 part of sulfurous acid, 0.1-0.5 part of activated pectinase, 0.5-2 parts of active dry yeast, 1-3 parts of a thiamine nutritional agent, 10-20 parts of white granulated sugar, 0.5-2 parts of bentonite GB and 0.1-0.5 part of casein. In the design, after the star anise is acidified, the taste of the wine can be improved, the wine is mellower and softer, and the complexity and layering sense of aroma can be increased; carbonic anhydrase mainly acts on generation and decomposition of carbonate ions, so that the risk of acid residue can be reduced, and other beneficial components or flavor substances in illicium verum are not interfered; the melissa officinalis extract is rich in various volatile aromatic compounds, so that the wine body can be endowed with unique elegant fragrance and complex layering sense, and the overall flavor experience is enhanced.

The invention provides cheese and application thereof in preparation of cheese products, and relates to the technical field of dairy products. The cheese provided by the invention at least has one of the following TPA texture indexes: the surface hardness is 0.5-0.7 N, the relaxation elasticity is 34-46%, and the surface adhesion energy is 0.09-0.220 N.mm; the extension force is 4.2-5.4 N, and the extension distance is 80-90 mm. The preparation method comprises the following steps: S1, performing mixed sterilization, pre-acidification treatment and curdling treatment on skimmed milk and single cream to obtain curdled milk; s2, removing whey from the curds, and performing curing treatment; and S3, carrying out blanching and stretching treatment on the cured clots to obtain the cheese. The cheese disclosed by the invention has a specific texture, has good shaping, shape preserving and bonding sealing capabilities after being stretched, can form a uniform and stable viscous state with other stuffing raw materials through a homogenizing process when being used for preparing cheese stuffing, and can be widely applied to preparation of stuffing-containing cheese products.

The invention belongs to the technical field of microbial fermentation, and particularly relates to a compound microbial agent and application thereof in preparation of white sour soup. The compound microbial agent prepared from newly screened lactobacillus paracasei MY6 and pichia pastoris PY4 is used for fermenting glutinous rice homogenate, and the white sour soup with high acidity and low nitrite content is produced. Compared with naturally fermented sour soup, the preparation method disclosed by the invention has the advantages that the fermentation period is short, the prepared white sour soup has higher titratable acid content, lower pH and lower nitrite content, the fermentation period of rapid acidification of the white sour soup is shortened, nitrite in the white sour soup is reduced, and the safety of the product is improved.

The invention relates to the field of food, and provides low-fat high-protein stretched cheese and a preparation method thereof.The preparation method comprises the steps that raw milk is subjected to standardization treatment, and standardized feed liquid is obtained; performing sterilization treatment on the standardized feed liquid to obtain a sterilized product; cooling the sterilized product, and uniformly mixing the cooled sterilized product with konjac glucomannan to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain acidified feed liquid; inoculating the acidified feed liquid with a leavening agent, and carrying out pre-fermentation treatment to obtain a pre-fermentation product; the pre-fermentation product is subjected to curdling treatment, whey removal treatment, heaping treatment, salting treatment, blanching stretching treatment and maturing treatment, and the low-fat high-protein stretched cheese is obtained. The stretched cheese disclosed by the invention not only has low fat content and high protein content, but also has excellent melting property, wire drawing property and flavor and mouth feel, is equivalent to the traditional high-fat cheese, and meets the requirements of consumers.

The invention provides a novel modifier for reducing the pH value of saline-alkali soil and a preparation method and application thereof.The novel modifier with waste vinegar residues and vinegar liquid as main raw materials is used for reducing the pH value of the saline-alkali soil and improving the soil structure and fertility, the modifier is prepared from, 30%-50% of modified vinegar residues, 10%-20% of vinegar liquid, 10%-20% of compound microbial agent and 10%-20% of organic fertilizer, the natural acidic mineral sulfur accounts for 5%-15%, the phosphogypsum accounts for 5%-15%, and the hypersensitive protease accounts for 1%-5%. Appropriate vinegar factory waste vinegar residues and vinegar liquid are selected, the storage process is improved, and it is ensured that the quality of raw materials meets the food-grade standard. Removing impurities from the vinegar residues, but not cleaning and drying, and keeping the natural acid content of the vinegar residues; the vinegar liquid is filtered, and suspended solids and impurities are removed. Raw materials such as vinegar residues are soaked in vinegar liquid for 12-24 hours, so that acidic functional groups are introduced to the surfaces of the vinegar residues, and negative charges on the surfaces of the vinegar residues are increased. And uniformly mixing the acidified vinegar residues with vinegar liquid, a compound microbial agent and the like in proportion.

Disclosed herein are methods of producing a food product or food precursor. These methods can comprise, for example, (a) providing milk, (b) adding sucrose to the milk to form sweetened milk, (c) contacting the sweetened milk with at least one glucosyltransferase to form insoluble alpha-glucan in the milk, (d) acidifying the milk product to a pH below about 5.0, and (e) inactivating the glucosyltransferase by subjecting the acidified milk product to a temperature of about 70-110 °C. Such methodology can produce an acidified milk product having a stable sucrose level and typically also a stable level of texture. Such methodology can optionally use other types of food products / precursors instead of milk, as appropriate. One or more glucosyltransferases used in the methodology can be selected from (i) a glucosyltransferase that synthesizes alpha-1,6-glucan, and / or (ii) a glucosyltransferase that synthesizes alpha-1,3-glucan. Food products / precursors produced by this methodology are also disclosed.

The application relates to the field of food, and discloses a low-fat high-protein stretch type cheese and a preparation method thereof. The preparation method comprises the following steps: subjecting raw milk to standardization treatment to obtain a standardized liquid; subjecting the standardized liquid to sterilization treatment to obtain a sterilized product; uniformly mixing the sterilized product with konjac glucomannan after cooling to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain an acidified liquid; inoculating the acidified liquid with a starter to perform pre-fermentation treatment to obtain a pre-fermented product; performing curd formation treatment, whey discharge treatment, heap fermentation treatment, salting treatment, hot stretching treatment and ripening treatment on the pre-fermented product to obtain the low-fat high-protein stretch type cheese. The stretch type cheese disclosed by the application not only has low fat content and high protein content, but also has excellent melting property, stretchability and flavor taste, is comparable to traditional high-fat cheese, and meets the needs of consumers.

The invention discloses a pickle fermentation method for delaying acidification of pickles, and relates to the technical field of industrial pickle fermentation. The pickle fermentation method comprises the following steps: preparing a spice mixture from 20-35 parts of black pepper, 20-30 parts of netmeg, 35-45 parts of garlic, 5-10 parts of Chinese prickly ash, 5-10 parts of rhizoma kaempferiae and 5-10 parts of cinnamon; mixing the spice mixture with an alcohol solution, and extracting to obtain an extract solution; putting raw material vegetables into a container, preparing salt brine, putting the salt brine into the container, and fermenting at normal temperature to obtain maturely fermented pickles; adding 0.5%-2% of the extract solution into the fermented and matured pickles, and uniformly stirring; by preparing the spice extract solution, continuous fermentation of lactic acid bacteria of the pickles can be effectively inhibited, the acidity of the pickles is kept stable, the sour, fragrant, crisp and tender taste of the pickles is kept, the obtained pickle product is good in quality, and the pickle fermentation method has high superiority.

The invention belongs to the field of food processing and fermentation engineering, and discloses a multi-strain composite leavening agent with multiple application characteristics and application of the multi-strain composite leavening agent in preparation of fermented milk. The fermentation agent is prepared from lactobacillus bulgaricus IMAU20428, lactobacillus bulgaricus IMAU20427, streptococcus thermophilus IMAU20229 and streptococcus thermophilus IMAU10630. Systematic research finds that different compounding proportions can significantly influence the fermentation time, post-acidification phenomenon, viscosity, water-holding capacity, texture characteristics, amino acid and organic acid content and metabolic pathway enrichment characteristics of the fermented milk. The composite leavening agent provided by the invention can realize differentiated development of fermented milk products through proportion regulation and control, and provides technical support for innovation of the dairy product industry.

The invention provides a method for inhibiting post-acidification of fermented food. Comprising the following steps: fermenting food raw materials to obtain a fermented product; and carrying out induction treatment on the fermented product, so that the probiotics in the fermented product enter a viable and non-culturable state. The method can effectively inhibit post-acidification of the fermented food, prolong the shelf life of the fermented food, reserve the activity of probiotics in the fermented food, maintain or improve the nutritional value of the fermented food and improve the quality of the fermented food, and is wide in application prospect.

The present invention relates to a process for the dephosphorylation of skimmed milk, ultra-filtered milk (UF milk) or micellar casein isolate (MCI) comprising (i) acidifying the skimmed milk, UF milk or MCI, preferably not below pH 6.0, preferably between 6.0 and 6.7, (ii) cooling the acidified skimmed milk, UF milk or MCI to a temperature between 0 DEG C and 15 DEG C, (iii) adding gluconate and / or maleate to the cooled skimmed milk, UF milk or MCI, and (iv) washing the skimmed milk, UF milk or MCI to remove phosphorus, thereby dephosphorylating the skimmed milk, UF milk or MCI, preferably to the extent that the total phosphorus content of the skimmed milk, UF milk or MCI is reduced by at least 20%, preferably 20-40%, more preferably 30-40%, compared to the material provided to step (i). The invention also relates to a dephosphorylated MPC, MPI or MCI obtainable by the process of the invention and to a liquid enteral nutritional composition comprising 2.0-3.0 kcal / ml of heat sterilization wherein 16 en%-35 en% is provided by a protein, the combination of the calorie content and the relative protein calorie content being selected such that 10-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein is present in the composition, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein. Wherein the protein comprises micellar casein (MC), whey protein (WP) and optionally caseinate (CAS) wherein at least 70 wt% MC and less than 15 wt% WP are present, based on the total protein content, and wherein the composition has a total amount of phosphorus of less than 192 mg / 100 ml and / or 30-80 mg / 100 kcal, preferably at least 30-80 mg / 100 kcal, most preferably less than 192 mg / 100 ml and 30-80 mg / 100 kcal.

The present invention provides a method for producing a concentrated beer-flavored beverage, said method comprising an acid treatment step for obtaining an acidified beer-flavored beverage by adding an acid to a raw material beer-flavored beverage so as to lower the pH and a concentration step for obtaining a concentrated beer-flavored beverage by concentrating the acidified beer-flavored beverage obtained in the acid treatment step. The present invention also provides a method for producing a beer-flavored beverage, said method comprising producing a concentrated beer-flavored beverage by the above method for producing a concentrated beer-flavored beverage, diluting the obtained concentrated beer-flavored beverage in accordance with the concentration rate in the concentration step, and adding an alkali so as to increase the pH.

The invention discloses stable probiotic drinking yoghurt based on secondary homogenization as well as a preparation method and application thereof, and belongs to the technical field of fermented dairy products. The yoghurt is prepared by mixing part of fermented milk homogenized for the first time and the remaining fermented milk homogenized for the second time, the average surface area particle size D [3, 2] is smaller than or equal to 5.1 [mu] m, the viscosity is 100-158 mPa.s, the viable count is larger than or equal to 8.7 * 10 CFU / mL, the post-acidification process delta pH is smaller than or equal to 0.25, and the drainage rate within 7 days is smaller than or equal to 3.0%. Through cooperation of a secondary homogenization technology and a specific leavening agent, the texture stability and taste of the product are remarkably improved, whey separation and post-acidification are effectively inhibited, and the method is suitable for industrial production of high-quality drinking type yoghourt.

The invention relates to the technical field of dairy product processing, and discloses a milk beverage and a preparation process thereof, the milk beverage comprises the following raw materials by mass: 0.05%-0.75% of skimmed milk powder, 0.05%-0.75% of whole milk powder, 0.15%-1.8% of a compound stabilizer, 0.06%-1.1% of an acidulant, 1.005%-10.02% of a sweetener, 0.01%-0.5% of edible essence, and the balance reverse osmosis water; the raw materials including the skimmed milk powder and the whole milk powder are dissolved through a moisture permeation step and then mixed to form emulsion, and the emulsion and acidizing fluid formed by dissolving an acidulant are subjected to online acidification; and mixing with other raw material solutions, fixing the volume, and filling carbon dioxide to obtain the milk beverage. According to the scheme, the raw materials are combined and added, so that the nutrition of the milk beverage is effectively enriched, and the sour, sour and sweet bubble stimulation taste is provided for consumers; in addition, the precipitation amount and layering of the beverage can be reduced, and the milk beverage with a stable system and a stable taste is provided.

The invention discloses a cheese processing method which comprises the following steps: sterilizing a milk component containing casein, adjusting acid by an acidifying agent, fermenting by a fermenting agent, curding and discharging whey to prepare a cheese primary product; and carrying out gradient heating, extruding and puffing on the cheese primary product to form the extruded cheese. The extruded cheese obtained by the method disclosed by the invention has good formability and processing stability, can be prepared into cheese foods with various flavors, is high in nutritional value and unique in taste, has the flavor comparable to that of traditional snacks, does not need to additionally add any foaming agent and bulking agent in the processing process, is a novel healthy and nutritional snack food, and is suitable for popularization and application. And the method has extremely important practical significance and application prospects.

The invention provides a method for inhibiting post-acidification of fermented food and retaining active probiotics. Comprising the following steps: fermenting food raw materials to obtain a fermented product; and carrying out induction treatment on the fermented product, so that the probiotics in the fermented product enter a viable and non-culturable state. The method can effectively inhibit post-acidification of the fermented food, prolong the shelf life of the fermented food, reserve the activity of probiotics in the fermented food, maintain or improve the nutritional value of the fermented food and improve the quality of the fermented food, and is wide in application prospect.

The invention relates to the field of food, and particularly discloses Mozzarella cheese and a preparation method thereof.The method comprises the steps that whole milk is subjected to degreasing treatment and ultrafiltration treatment, and raw milk is obtained; performing sterilization treatment and pre-acidification treatment on the raw milk to obtain acidified feed liquid; inoculating the acidified feed liquid with a first leavening agent, and carrying out pre-fermentation treatment to obtain a pre-fermentation product; sequentially performing curding treatment, whey removal treatment, crushing treatment, blanching stretching treatment, cooling treatment and salting treatment on the pre-fermented product to obtain a salted product; and inoculating the surface of the salted product with a second leavening agent to obtain the mozzarella cheese. By means of the method, the production efficiency of the mozzarella cheese can be improved, the prepared cheese can form a casein-calcium matrix structure with ideal melting and drawing performance and storage stability, and meanwhile the flavor richness of the cheese is effectively enhanced.

The invention discloses a quick vinasse fish production method for promoting co-fermentation of fish and rice, belongs to the technical field of aquatic product processing, and aims at the technical bottlenecks of unbalanced fermentation power, high acidification risk, relatively hard texture and long fermentation period of traditional vinasse fish. The method comprises the core steps of raw material pretreatment, low-temperature pickling, temperature-controlled drying, glutinous rice grading and curing, nutrient enrichment distiller's yeast mixing, composite functional steeping liquor preparation, fish block steeping, layered canning and fermentation. The layered design of the fully-cooked glutinous rice and the half-cooked glutinous rice ensures continuous and stable supply of a carbon source and avoids fermentation imbalance, and meanwhile, a nutrient enrichment system optimizes a fermentation microenvironment and an enzymology basis; the glutinous rice nutrition system promotes microorganisms to secrete extracellular protease, the composite functional steeping liquor activates endogenous protease of the fish meat, and the two components cooperate to efficiently soften the fish meat texture. The final product retains the traditional vinasse fish core flavor, the fermentation period is remarkably shortened, the texture is soft and tender, the flavor is coordinated, the quality stability is outstanding, and the industrial application prospect is good.

The present invention provides EPS structures, as identified by their repeating unit, the corresponding eps gene clusters and strains producing such EPS which result in the desired combination of water-holding capacity, texture and acidification speed. The invention further provides methods of using the EPS and strains producing such EPS for producing food product.

The invention provides a preparation method of a fresh and cool microbubble kefir probiotic beverage. Compared with the prior art, the fresh and cool microbubble kefir probiotic beverage provided by the invention is prepared by mixing the fermented milk fermented by adopting the kefir leavening agent with the sugar liquid in proportion and then carrying out a secondary fermentation process, and has an obvious taste like a feeling that soft and dense bubbles are released in the mouth; the flavor is unique and natural and moderate in sourness and sweetness; and the fermented milk base is high in viscosity and low in post-acidification degree, so that not only is the nutritional value of the product improved, but also the stability and functional characteristics of the lactobacillus beverage are greatly improved, and the kefir is more Chinese.

Beverage additives and additive delivery systems are disclosed that include additives having relatively low pH, specific gravity, and / or viscosity, or other flow properties capable of facilitating mixing with a base liquid, while producing a sour or otherwise flavored beverage. Methods of mixing and forming a beverage comprising water, an additive, an acidulant, and a flavor system are disclosed.

An onion product containing sodium metabisulfite, a flavor, a food-grade acid, onions, flavor, onions and an acidified solution comprising water and a food-grade acid, which allows for commercialized sterility of onion food as much as possible. Although may be otherwise prepared, the onion product is produced from a four-step filling process, including adding sodium pyrosulfite, a heat stable flavor, onion, an acidified solution comprising water and a food grade acid to a container, disinfecting, and optionally inverting the container.

The invention relates to the technical field of food, and provides mascarpone cheese with cleaning labels with different application characteristics as well as a preparation method and application of the mascarpone cheese, and the mascarpone cheese is prepared by mixing a protein raw material and single cream, acidifying, sterilizing and homogenizing; the fat content of the mascarpone cheese is 30-50%, and the protein content of the mascarpone cheese is 3-8%; the mass ratio range of casein to whey protein in the Mascarpone cheese is 0.25-4; the mass ratio is increased within the mass ratio range to improve the supporting property of the mascarpone cheese during application and the hardness of the mascarpone cheese, so that tiramisu prepared from the mascarpone cheese is better in supporting property, higher in hardness and clearer in appearance; the mass ratio is reduced within the mass ratio range so as to improve the leavening rate of the mascarpone cheese, and when the mascarpone cheese is used for making cheese cakes such as Bask, the leavening rate of the mascarpone cheese is high, and pores in the side section of the mascarpone cheese are compact; meanwhile, the mascarpone cheese still tastes fine and smooth, and the surface of ingredients is clean.

The invention relates to streptococcus thermophilus ST65, a culture method and application of the streptococcus thermophilus ST65, fermented milk and a preparation method of the fermented milk, and belongs to the technical field of microbial fermentation. The invention provides streptococcus thermophilus ST65. The streptococcus thermophilus ST65 provided by the invention has excellent acid-producing and aroma-producing characteristics, and meanwhile, the yield of exopolysaccharides is moderate. When the streptococcus thermophilus ST65 provided by the invention is applied to the preparation of a fermented milk product, the post-acidification of the fermented milk is weak; the yield of acetaldehyde and butanedione in the fermented milk is high, and the fermented milk has the characteristic of good flavor; meanwhile, the streptococcus thermophilus ST65 also has moderate exopolysaccharide yield, so that the fermented milk has the characteristics of short curding time, good flavor, thick and fine taste, no roughness, no blurring and no wiredrawing, the texture of the fermented milk product is remarkably improved, and the sensory experience of the product is improved.

The application relates to the technical field of food processing, and relates to a preparation device and method of salty duck eggs, which comprise a lower support, a duck egg containing mechanism is arranged on the lower support, and a rolling and turning mechanism is arranged on the duck egg containing mechanism; in the pickling process, the rolling and turning mechanism is driven by a driving mechanism to automatically turn the placed duck eggs, the pollution risk is reduced, the duck egg yolk is arranged at the center of the duck egg, dehydration and hardening of the duck egg yolk caused by contact with the eggshell part are avoided, the pickling quality is improved, the outer rotating mechanism is matched with the turning to slowly stir the brine in the whole closed cylinder, salt in the brine is prevented from being accumulated at the bottom of the closed cylinder, the carbon dioxide concentration in the closed cylinder is collected and detected by a carbon dioxide detector in a carbon dioxide detection box in the pickling process, early warning is conducted when the carbon dioxide concentration exceeds the standard, manual intervention is conducted in time, and the closed cylinder concentration is prevented from being too high in the pickling process to cause brine acidification and affect the pickling effect.

A process for the production of quark (131) and / or fresh cheese comprising at least the following steps: A. Provision of a sour whey (100); B Provision of a milk-based thickened coagulation product (42); C Concentration of the acid whey (100) to a dry matter content of at least 80% of the dry matter content of the coagulation product (42); D Addition of the concentrated acid whey (100) to the coagulation product (42) providing a soured curd (131) or fresh cheese.

The present invention relates to an instant product for preparing a ready-to-drink beverage, comprising: a first preparation (2) in a viscous state or as a concentrate, which has a water base and is mixed with at least one sweetener, an acidifying agent and a flavoring agent or a taste agent; and a plurality of pearls (3) present in the first preparation (2), which have an outer shell (4) formed of alginate and / or pectin and are filled with a liquid or gelled second preparation (5) which has a water base, wherein the second preparation (5) is mixed with at least one sweetener, an acidifying agent and a flavoring agent or a taste agent.