139 results about "Whole milk" patented technology

The present invention discloses a CBP lysine children growth milk powder and a preparation method thereof, and belongs to the technical field of milk powder, the CBP lysine children growth milk powder comprises the following components by mass: a wet process part: 575 parts of whole milk powder, 175 parts of dried skim milk, 175 parts of isomaltooligosacharide (type 50) powder, 30 parts of polydextrose, 28 parts of edible plant blend oil, 4 parts of milk mineral salt, and 13.7 parts of a compound children modified milk powder three-nutrition enhancer; cBP lysine is cooperated with bifidobacterium and seven traditional Chinese medicine extracts, DHA and ARA are accurately proportioned, the calcium absorption efficiency and the intestinal colonization capacity of probiotics are remarkably improved, a three-step mixing method is combined with a two-way shearing low-temperature technology, rapid and uniform mixing is achieved, the activity of the probiotics and the stability of DHA are reserved to the maximum extent, high uniformity of products is ensured, and the product quality is improved. The low-moisture wet-process base powder inhibits moisture absorption of traditional Chinese medicine components, nitrogen protection blocks oxidation in the whole process, the shelf life is prolonged, and the reconstituability is improved.

The invention discloses durian ice cream and a preparation method thereof. The durian ice cream is prepared from the following raw materials in parts by weight: 52 to 58 parts of white granulated sugar, 13 to 17 parts of malt syrup, 18 to 22 parts of coconut oil, 48 to 52 parts of whole milk powder, 35 to 40 parts of single cream, 0.085 part of carotene, 47 to 52 parts of durian pulp, 18 to 22 parts of durian powder, 1.4 to 1.6 parts of guar gum, 0.4 to 0.6 part of CMC, 0.9 to 1.1 parts of locust bean gum, 0.45 to 0.55 part of glyceryl monostearate and 730 to 770 parts of drinking water. According to the preparation method of the durian ice cream, an HPP sterilization technology is innovatively applied to an ice cream process; the mouth feel of the finished durian ice cream is greatly improved, and the durian ice cream is finer and smoother; meanwhile, the ice cream is softer and better to bite. The durian ice cream containing pure durian pulp without durian essence is developed and produced domestically for the first time, consumers can eat delicious ice cream, the ice cream and durian industry are well demonstrated and guided, and the development of the industry is guided.

The invention discloses sheep colostrum immune globulin powder and a preparation process thereof, and relates to the technical field of protein powder. The sheep colostrum immune globulin powder is prepared from the following components in parts by weight: 200 to 250 parts of a sheep colostrum raw material, 350 to 400 parts of whole milk powder, 330 to 370 parts of skimmed milk powder, 30 to 50 parts of prebiotics, 8 to 12 parts of acerola cherry powder, 0.8 to 1.2 parts of lactoferrin, 0.4 to 0.6 part of N-acetylneuraminic acid and 0.3 to 0.5 part of probiotics. Diversified nutritional requirements of a human body are fully considered, various nutritional ingredients are matched with one another and have a synergistic effect, the nutritional ingredients can be better absorbed and utilized by the human body, comprehensive nutritional support is provided for consumers, and the requirements of daily nutritional supplement, physique enhancement, immunity improvement and the like are met.

The invention discloses modified milk powder capable of promoting intestinal health, which is prepared by taking whole milk powder and skimmed milk powder as main raw materials, adding five kinds of medicinal and edible 8-linked intestinal beneficial bacteria and other ingredients, and blending by a gravity convection diffusion type mixing technology. And filling composite inert gases (nitrogen and carbon dioxide) according to a certain proportion. According to the invention, by selecting the matching of homology of medicine and food and probiotics and combining special functional component substances, such as lactase, taurine, prebiotics, probiotics, homology of medicine and food and the like, the purposes of adjusting intestinal flora, improving intestinal health and reducing the incidence rate of intestinal diseases are achieved. An intestinal flora disorder mouse model intervention experiment and observation and comparison of multiple rounds of trial administration effects of volunteers prove that the traditional Chinese medicine composition has the effect of practically and effectively promoting intestinal health.

The present invention discloses a processing method for improving the expansion rate of low-fat and low-sugar ice cream, which includes: dissolving one or more of cream, whole milk powder, skim milk powder, sucrose, maltitol and maltodextrin in water at 75-80°C, injecting hot water to adjust the temperature to 80°C, and maintaining stirring at 80°C for a first preset time to prepare a first mixed slurry; adding ingredient A with a first preset ratio to the first mixed slurry and homogenizing it into a second mixed slurry, adding solution B with a second preset ratio to the second mixed slurry to prepare a third mixed slurry, and the third mixed slurry is used to make ice cream; the ingredient A includes citrus fiber, rice starch and calcium carbonate, and the solution B is a citric acid solution. The present invention uses the combination of citrus fiber and rice starch to be homogenized into a three-dimensional porous network, and uses citric acid-calcium carbonate to generate carbon dioxide to fill the porous structure, significantly improving the expansion rate and anti-melting property of low-fat and low-sugar ice cream.

In accordance with the present invention, novel Bacillus strains are provided, more specifically, Bacillus strains that have extracellular hydrolase activity and that exhibit reduced malodor after incubation at least 25°C for at least 5 days in lactose-free whole milk samples compared to uninoculated lactose-free whole milk samples, compositions comprising these strains, and methods of using the novel Bacillus strains are provided.

The invention discloses a single-cluster bergamot mooncake. The mooncake comprises a mooncake crust, stuffing wrapped by the mooncake crust and core stuffing wrapped by the stuffing. The mooncake crust comprises the following components in parts by mass: 10-15g of wheat flour; 1-2g of Dancong raw tea powder; 1-2g of milk butter oil; the stuffing is prepared from the following components in parts by mass: 20 to 40g of starch; 20 to 40g of malt syrup; 20 to 40g of whole milk powder; 20 to 40g of eggs; 20 to 40g of salted egg yolk; 20 to 40g of coconut milk; 20 to 40g of drinking water; and the stuffing comprises the following components in parts by mass: 5-12g of fingered citron paste.

The invention discloses a milk-flavored beverage rich in bubbles and a preparation method thereof, and belongs to the technical field of milk beverage processing. The milk-flavored beverage comprises the following components in parts by weight: 8-12 parts of white granulated sugar, 0.5-1 part of whole milk powder, 2.5-4 parts of fruit juice, 1.5-2 parts of an acidity regulator, 0.2-0.25 part of sodium citrate, 0.4-0.7 part of a compound thickening stabilizer and 80-87 parts of water. The compound thickening stabilizer is sodium carboxymethyl cellulose and pectin. According to the scheme, bubbles are generated by utilizing solubility change and cold and hot change from high pressure to low pressure, abundant bubbles can be introduced into the milk-flavored beverage under the condition that carbon dioxide gas is not added, the taste level of the beverage is increased, the interestingness and enjoyment of drinking are improved, meanwhile, the bubble taste and the flavor of the milk-flavored beverage are mutually coordinated, and the beverage has a good taste. The fresh and cool air bubbles and the faint scent taste are realized.

1. Name of the design product: Packaging box (250ml×24 packs of full-fat sterilized milk of Telunsu Organic Pure Milk with Tetra Pak Dream Cap). 2. Use of the design product: For packaging products. 3. Design key points of the design product: The combination of shape and pattern. 4. Picture or photo that best shows the design key points: Stereogram.

The utility model provides a sealed stirring mechanism for milk making machine relates to milk making machine technical field, including milk powder box, bottom seal and stirring shaft, the top surface of milk powder box is equipped with the powder storage groove, the bottom surface of milk powder box is equipped with stirring transmission groove, be provided with first communication between stirring transmission groove and powder storage groove Department, bottom seal is sealed and is arranged in stirring transmission groove, be provided with the second communication of coaxial distribution with first communication on bottom seal, the upper portion rotation is connected on first communication of stirring shaft, and sealed setting has upper seal structure between stirring shaft and first communication, the upper end of stirring shaft extends to powder storage groove in first communication, the lower portion rotation is connected on second communication of stirring shaft, sealed setting has lower seal structure between stirring shaft and second communication, the lower end of stirring shaft passes through second communication and realizes the rotation of stirring shaft with the cooperation of the drive component on the machine body. The utility model has the advantages of convenient with the whole milk powder box is thrown into water and is directly cleaned, improves the convenience of cleaning and use.

The invention provides a formula of a mango and fructus cannabis beverage and a preparation method of the mango and fructus cannabis beverage, and belongs to the technical field of beverage formulas, the mango and fructus cannabis beverage is prepared from the following raw materials in percentage by mass: 25-45% of mango puree, 15-19.5% of fructus cannabis puree, 3-5% of whole milk powder, 5-9% of preserved fruit syrup, 0.14-0.34% of a stabilizer and 25-40% of water. The mango and the whole milk powder are added at the same time, so that the half-cooked taste of the cannabis can be removed, the protein of the cannabis is compatible with the milk, the prepared product beverage is fine and smooth in taste, creamy yellow and uniform in texture, and the strong fragrance of the cannabis and the fresh and sweet flavor of the mango complement each other.

The invention discloses a production process of a dry cake, and relates to the technical field of food processing, the dry cake is prepared from egg liquid, flour, powdered sugar, trehalose, cake oil, pure yolk powder, whole milk powder and blend oil in parts by weight through dough beating, dough injection, baking, cooling, slicing, slice placing, secondary baking, coating and secondary cooling. The dry cake not only retains the fragrance of the cake, but also has the crisp taste of the biscuit, and the coating on the surface of the dry cake enables the taste to be finer and smoother, and does not affect the taste after long-time storage.

The invention relates to the technical field of ice cream preparation, and discloses an ice cream with homology of medicine and food and a preparation method thereof.The ice cream is prepared from, by weight, 450 g of fresh milk, 120 g of whole milk powder, 100 g of white granulated sugar, 40 g of xylitol, 1 g of special-grade saffron crocus filaments, 60 g of edible double-petal red rose hydrolat, 2 g of glycerin monostearate, 1.2 g of guar gum, 0.8 g of xanthan gum and 225 g of purified water on the basis of 1000 g of finished products; the saffron crocus and the double-petal red rose are medicinal and edible raw materials. According to the invention, through an exclusive process of saffron crocus low-temperature extraction, core active ingredients and natural flavor of saffron crocus are effectively reserved, bitter taste precipitation caused by high-temperature and strong stirring is avoided, and meanwhile, rose hydrolat is subjected to vacuum concentration fresh-locking treatment, so that volatilization of flavor substances is greatly reduced, and the retention rate of fragrance is increased; the saffron crocus and the rose are subjected to precise proportioning and a step-by-step fusion process, so that balance and complementation of slight bitter taste of the saffron crocus and fragrance and sweetness of the rose are realized, and the problem that the flavor of one

The invention discloses a G / O / W emulsification system fat simulant, a preparation method and application in dairy products, and belongs to the technical field of functional food processing. The preparation method comprises the following steps: firstly, mixing protein and edible gum to form microgel (G phase) similar to semisolid, and then mixing an oil phase (O phase) and the G phase to form a G / O phase; and adding the G / O phase into the water phase (W phase), and mixing to obtain the G / O / W emulsion system fat simulant. The G / O / W emulsification system fat simulant is used as a fat substitute of a dairy product, so that the common problems of rough texture, insufficient flavor and the like of fat-reducing products can be effectively solved. The G / O / W emulsification system fat simulant can well simulate the texture and flavor of a whole milk product.

The invention provides a tablet candy capable of inhibiting fat absorption and a preparation method of the tablet candy, and relates to the technical field of functional foods. The pressed candy capable of inhibiting fat absorption comprises 0.1-25 parts of flammulina velutipes powder, 1-18 parts of L-arabinose, 0.05-5 parts of carob gum, 0.1-12 parts of chestnut powder, 0.1-10 parts of seaweed meal, 0.1-10 parts of instant oolong tea powder, 1-15 parts of composite vegetable powder, 30-80 parts of sorbitol, 3-15 parts of whole milk powder, 0.1-10 parts of edible mushroom concentrated powder, 1-10 parts of yoghurt powder, 1-15 parts of juicy peach juice powder and 0.1-2 parts of citric acid. And 0.1 to 1.5 parts of magnesium stearate. Various functional components such as beta-glucan and L-arabinose in the flammulina velutipes have a synergistic effect, so that the fat adsorption rate is increased; by means of the cold granulation and low-temperature tabletting technology, the retention rate of active ingredients is increased, meanwhile, the product has excellent stability and safety and good taste, the effects of improving intestinal flora and regulating blood sugar can be achieved, and important technical value and wide application prospects are achieved.

The present invention relates to a method for producing a whole milk powder and a system for producing a high solids whole milk concentrate with reduced energy consumption.

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.

This invention discloses a desensitized milk peptide, its preparation method, and its application, relating to the food processing field. The preparation method provided by this invention includes: (1) removing the upper layer of fat from fresh milk; (2) circulating treatment under dynamic high-pressure microjet pressure; (3) adding mixed proteases for enzymatic hydrolysis; (4) adding mulberry polyphenols and using pulsed electric field combined with glycosylation modification to obtain a desensitized milk peptide solution; (6) adding sweeteners, stabilizers, and emulsifiers, mixing with the desensitized milk peptide solution, and then homogenizing in two stages to obtain a homogenized desensitized milk peptide solution; the obtained milk peptide solution can be sterilized and aseptically filled to obtain a desensitized milk peptide beverage. This invention hydrolyzes milk protein into polypeptides through enzymatic hydrolysis and pulsed electric field combined with glycosylation modification of whole milk, and then performs desensitization treatment, significantly reducing the allergenicity of milk, thereby ultimately producing a desensitized milk peptide beverage rich in milk peptides.

The invention provides a multi-vitamin black true treasure brewing composition. The multi-vitamin black true treasure brewing composition is characterized by comprising puffed powder, maltodextrin, black sesame, resistant dextrin, soybean protein isolate, whole milk powder, oat, tartary buckwheat, brown rice, mulberry extract, cordyceps militaris extract, rhizoma polygonati extract, soybean meal, calcium carbonate, fructo-oligosaccharide, xylitol, multi-vitamin and sucralose. The multi-vitamin black Wubao brewing composition comprises various black cereal food materials, various traditional Chinese medicinal material extracts, vitamins and other components, and has the effects of tonifying kidney and qi, enhancing immunity and resisting fatigue.

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 belongs to the technical field of food processing, and particularly relates to a polygonatum sibiricum crude polysaccharide-radix puerariae hydrogel double-layer microstructure energy bar which comprises the following components: a polygonatum sibiricum crude polysaccharide water extract, whole milk powder, egg white, radix puerariae powder, purified water, grains, nuts, dried fruits, edible salt, white granulated sugar, baking soda, yeast, honey, grease and egg liquid. Compared with the prior art, by arranging a double-layer wrapping structure, the technical problem that in the prior art, the herbal extract cannot be added into food, and meanwhile the good taste of the food cannot be guaranteed is solved.

The invention discloses a preparation method of instant high-energy fermented food balls. The method comprises the following steps: performing low-temperature ultrahigh-pressure treatment, liquid nitrogen quick-freezing, crushing, drying and ultra-fine crushing on pulp-containing fruit paste obtained in a citrus juicing process to obtain citrus fruit paste powder; slicing gastrodia elata, cooking, carrying out vacuum freeze drying, and carrying out superfine grinding to obtain gastrodia elata powder; mixing steamed and cooled glutinous rice with rhizopus oryzae, and performing semi-sealed pre-fermentation to obtain glutinous rice fermentation liquor; the citrus powder and the gastrodia elata powder are mixed, a composite leavening agent is added, and the composite leavening agent is freeze-dried powder containing aspergillus tusolicus and rhizopus oryzae; adding the uniformly mixed citrus powder, gastrodia elata powder and composite leavening agent into the glutinous rice fermentation liquid, and continuing fermentation; and taking out the fermented material, adding whole milk powder and butter, and baking the compressed blank to obtain the high-energy concentrated food ball. Glutinous rice, citrus fruit paste and gastrodia elata are mixed and fermented, and protein and lipid substances are used as auxiliary materials, so that the natural high-energy food pills are prepared.

Disclosed are preoperative compositions and methods of preparation thereof. The preoperative compositions may be for minimizing thirst, vomiting, insulin resistance, and the like prior to surgery. Such preoperative compositions may also reduce postoperative complications and the need for pain relievers, as well as minimize blood transfusion needed during and after surgery when administered the night before the operation and / or an hour before the operation. The preoperative compositions may include soy milk, isolate milk protein, isolate pea proteins, probiotics, whole milk powder, and micronutrients for example.

The invention discloses a formula of additive-free health preserving milk tea. The formula comprises 5-15 parts of tea leaves, 30-50 parts of whole milk, 8-15 parts of red dates, 5-12 parts of longans, 3-8 parts of Chinese wolfberry fruits, 5-10 parts of Chinese yams, 3-7 parts of lotus seeds, 2-6 parts of honey and 100-150 parts of water. The tea is one of Lingyun pekoe black tea, Fujian Tieguanyin and Zhejiang Longjing; the whole milk is Inner Mongolia grassland pure milk; the red jujubes are Xinjiang Hotan jujubes; the longan is Fujian Putian longan; the Chinese wolfberry is Ningxia Zhongning Chinese wolfberry; the Chinese yam is Henan Jiao iron stick Chinese yam; the lotus seeds are Hunan lotus seeds in Hunan Tan; the honey is locust honey, does not contain any food additive, is completely prepared from natural food materials, meets the pursuit of modern consumers for healthy diet, and can be drunk trustingly for a long time. Various health-preserving food materials are scientifically matched, so that the health-preserving porridge has various effects of tonifying middle-Jiao and Qi, nourishing blood and tranquilizing mind, nourishing liver and kidney, tonifying spleen and stomach and the like, and can provide comprehensive nutritional supplement for human bodies.

The present invention primarily relates to a use of betaine or the use of betaine in combination with homoeriodictyol (HED) for reducing, modifying and / or masking at least one undesirable off-note in a foodstuff, wherein the foodstuff comprises or consists of a processed dairy product, preferably a full-fat milk or low-fat milk, and / or a fortified milk product, and / or a plant-based product, wherein the at least one off-note is not a bitter off- note. Further, the invention relates to a foodstuff, wherein the foodstuff comprises or consists of a processed dairy product, preferably full-fat milk or low-fat milk, and / or a fortified milk product and / or a plant-based product, wherein the foodstuff comprises betaine, wherein at least one undesirable off-note is reduced, modified and / or masked by betaine compared to the same foodstuff lacking betaine, wherein the at least one off-note is not a bitter off-note. Further, the invention relates to a method of producing a foodstuff.

The invention relates to non-hydrogenated base milk as well as a preparation method and application thereof, and belongs to the technical field of dairy drinks. The non-hydrogenated base milk comprises the following raw materials in parts by mass: 400-600 parts of raw milk, 90-140 parts of non-hydrogenated vegetable oil, 60-80 parts of malt syrup, 30-50 parts of single cream, 21-27 parts of whole milk powder, 5-15 parts of white granulated sugar, 0.6-1.2 parts of edible salt, 7.7-9.5 parts of an emulsifier, 1.9-2.7 parts of a stabilizer and 1.5-3 parts of an acidity regulator. According to the invention, a proper ratio of the non-hydrogenated vegetable oil to the single cream is selected, different types of emulsifiers are screened to ensure that the non-hydrogenated base milk is stable in the shelf life, the ratio of the emulsifiers to a stabilizer is optimized in an experiment, fat floating is reduced, the product stability is improved, and a non-hydrogenated base milk stabilizing system is established; the prepared product is fresh, cool, fine and smooth in taste and rich in milk fragrance.

The present invention relates to a method for producing unripened or ripened cheese from a dairy product mixture for cheese production, which on the one hand comprises one or more milk components selected from a microfiltration retained liquid of pasteurized skim milk, an ultrafiltration retained liquid of whole milk or pasteurized skim milk, and an ultrafiltration retained liquid of permeate from the microfiltration of pasteurized skim milk, and on the other hand comprises cream. The above method is: Step (I): Prepare a dairy product mixture for cheese production, where Step (I) is: Step (Ii): Heat-treat milk components(s) and cream, respectively, at a temperature of 65°C-120°C for 30-900 seconds; Step (Iii): Obtain a dairy product mixture by mixing the heat-treated milk components(s) and cream; Step (Iiii): Obtain a dairy product mixture for cheese production by standardizing the heated dairy product mixture by adjusting the protein content of the mixture to 3%-10% (w / w) relative to the mixture and adjusting the fat content of the heated mixture to 3%-10% (w / w) relative to the mixture; or Step (Ii'): Obtain a dairy product mixture by mixing milk components(s) and cream; Step (Iii'): Heat-treat the dairy product mixture at a temperature of 65°C-120°C for 30-900 seconds; and Step (Iiii'): Protein of the mixture Step (I) is to prepare a dairy mixture for cheese production by standardizing a heated dairy mixture by adjusting the quality content to 3%-10% (w / w) relative to the mixture and adjusting the fat content of the mixture to 3%-10% (w / w) relative to the mixture, thereby obtaining a standardized dairy mixture and a dairy mixture for cheese production; Step (II): to obtain curd by aging or coagulating the dairy mixture for cheese production; Step (III): to drain the curd; Step (IV): to cool the drained curd; Step (V): to salt and shape, or shape and salt; Step (VI): optionally to age, wherein after Step (II), all or part of the curd is heat-treated, and in Step (III), the heated curd is drained by ultrafiltration at least once and then homogenized.

The invention provides an edible fresh flower aqueous extract cream cheese product and a preparation method thereof. The edible fresh flower aqueous extract cream cheese product comprises the following raw material compositions: 40%-50% of an edible fresh flower aqueous extract, 15%-20% of cream cheese, 15%-20% of grease, 15%-20% of whole milk powder, 1%-2% of emulsifying salt, 1%-2% of starch, 2%-5% of a sweetening agent, 0.5%-1% of an acidity regulator, 0.1%-0.3% of a stabilizer, 0.1%-0.2% of an emulsifier and 0.05%-0.1% of a preservative, the percentage is the percentage of the mass of each component in the total mass of the raw material composition. The edible fresh flower water extract cream cheese product is rich in nutrition, pleasant in fragrance, uniform and fine in texture, smooth in surface and rich in color.

This invention discloses a tea oil nanoemulsified chocolate with a dual-state texture, mainly prepared from the following raw materials in parts by weight: 12-22 parts tea oil, 0.4-0.6 parts rice bran wax, 25-30 parts cocoa butter, 18-22 parts cocoa liquor, 28-32 parts white sugar, 6-10 parts whole milk powder, and 0.4-0.6 parts lecithin. This invention innovatively prepares tea oil nanoemulsified chocolate with a dual-scale oil phase structure of both nano-droplets and micron-sized crystal clusters through anti-solvent and stepwise crystallization. The product exhibits a progressive texture of crisp-soft-crisp, and its mechanical crispness is increased by 32%, approaching or even exceeding that of traditional high-cocoa butter chocolate, thus improving the problem of tea oil chocolate being too soft.