59 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 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 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 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 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 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 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.

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.

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.

The invention relates to the technical field of food, in particular to an azolla filliculoidas milk double-protein solid beverage which mainly comprises azolla filliculoidas and whole milk powder. The rumex hanus is a nutritional supplement based on plants, contains a large amount of proteins, amino acids, vitamins, minerals and various plant compounds, and has the effects of improving gastrointestinal digestion, resisting oxidation, reducing blood sugar and blood pressure and improving immunity. The whole milk powder is rich in nutrition and strong in milk flavor and has the effects of sleeping peacefully, supplementing calcium and the like.

This invention provides a milk powder-based processed cheese rich in γ-aminobutyric acid (GABA) and its preparation method. It is prepared from the following raw materials in the indicated weight percentages: 50-60% natural cheese, 1-3% emulsifying salt, 1-3% thickener, 0.1-0.5% preservative, 6-8% granulated sugar, and the balance being water. The natural cheese is made from reconstituted milk with the following components added according to the weight percentage of the reconstituted milk: 4-8% starter culture, 0.3-0.6% monosodium glutamate, 0.01-0.05% rennet, and 1-4% edible salt. The reconstituted milk is obtained by reconstituted whole milk powder and water at a ratio of 1:6. The starter culture is *Lactobacillus plantarum* NDC75017. The resulting product has moderate hardness, good viscoelasticity, mild flavor, good stability, and a delicate texture. Furthermore, it is high in GABA, which can exert positive effects such as relieving depression, anxiety, insomnia, and lowering blood pressure.

The invention relates to the technical field of fermentation engineering, and particularly discloses an acidic beverage containing nano blueberry anthocyanin and a preparation method thereof.The acidic beverage is prepared from, by weight, 400-450 parts of blueberry juice, 0.4-0.5 part of nano blueberry anthocyanin powder, 50-60 parts of white granulated sugar, 8-10 parts of fructo-oligosaccharide, 40-50 parts of whole milk powder, 2-3 parts of pectin and 400-500 parts of purified water; wherein the particle size of the nano blueberry anthocyanin powder does not exceed 100 nanometers, and the nano blueberry anthocyanin powder is coated nano blueberry anthocyanin powder; the invention provides an industrial treatment scheme with extremely high efficiency, the blueberry anthocyanin raw material is subjected to nanocrystallization treatment, meanwhile, the nano blueberry anthocyanin is subjected to fruit grain-chitosan double-layer coating, the double-layer coating forms a compact physical barrier, in addition, the small-particle-size raw material can form a stable colloidal dispersion system in the beverage, and the stability of the beverage is improved. And agglomeration and sedimentation of common micron-sized particles due to gravity and molecular attraction are avoided.

1. The name of the design product: milk powder packaging bag (paint Mulan full-fat calcium sheep milk powder). 2. The use of the design product: the design product is used for product packaging. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: front view. 5. The design claimed contains color. 6. The design product is a thin product, and other views are omitted.

1. Name of the designed product: Packaging kit (Future Star A2 beta-casein probiotic infant milk whole milk formula Lactalis). 2. Use of the designed product: Packaging kit for packaging products. 3. Design points of the designed product: Combination of shape and pattern. 4. Picture or photo best indicating the design points: Combination state diagram.

The utility model provides a wearable warm compress massage breast sucking device, including milk collecting device, covering device and connecting device, the covering device can be attached to the outside of breast in the shape of wrapping and is equipped with massage device and warm compress device inside, connecting device includes suction inner tube and rotary outer tube third connecting tube, and the connecting device is equipped with the massage device and the warm compress device. The rotating outer pipe is connected with a first connecting pipe on the covering device into a whole and can rotate under the action of the motor device, and the suction inner pipe is connected with a suction connecting nozzle arranged in the containing part and used for sucking milk. According to the wearable warm compress massage breast pump, the covering device conforming to the physiological structure of the breast is adopted to cover the whole breast, it is ensured that the breast pump can process any area of the breast, and the warm compress device and the massage device which can rotate relative to the breast are arranged, so that a milk matrix generated when a baby sucks can be simulated; the digestion and the discharge of accumulated milk can be accelerated, more diversified and effective breast massage functions are also provided, and the breast problem can be relieved.

The caramel treats are prepared from the following raw materials in parts by weight: 50 to 70 parts of special wheat flour, 20 to 30 parts of fresh eggs, 15 to 25 parts of maltose, 8 to 12 parts of vegetable oil, 3 to 5 parts of vital gluten, 4 to 6 parts of whole milk powder, 2 to 4 parts of freeze-dried strawberry powder and 0.5 to 1.5 parts of a compound leavening agent. The whole milk powder, the freeze-dried strawberry powder and the like are added, so that nutritional ingredients such as protein, vitamins and minerals are increased. The gluten powder improves the gluten degree of the dough, so that the caramel treats are softer and chewy in mouth feel; the freeze-dried strawberry powder brings fresh fruity flavor, is fused with the flavor of maltose and whole milk powder, and is rich in flavor level. Through corresponding proportioning and preparation steps, all the raw materials fully play a role, and the stable quality of the product is ensured.

The invention belongs to the technical field of dairy product processing, and particularly relates to whole milk fat concentrated and mellow milk ice cream and a preparation method thereof.The whole milk fat concentrated and mellow milk ice cream is prepared from, by weight, 45-65 parts of single cream, 8-18 parts of anhydrous cream, 12-25 parts of whole milk powder, 2-6 parts of whey protein powder, 8-15 parts of a sweetening agent, 0.3-1.2 parts of an emulsifying agent and 0.2-0.8 part of a stabilizing agent. An emulsifier compounded by milk phospholipid and polyglycerol ester can construct a high-strength interfacial film on the surface of a fat globule to inhibit fat aggregation and flocculation, a stabilizer compounded by locust bean gum, guar gum and carrageenan can form a three-dimensional network structure to bind water and inhibit ice crystals, and based on a high-pressure homogenization and segmented temperature-control low-speed shearing aging process, the fat globule fat-resistant agent is prepared. And the product still has good physical stability, fine texture, excellent melting resistance and smooth, thick and mellow entrance characteristics under the condition of high milk fat content.

This invention relates to a compound seasoning, comprising: oils; modified starch; granulated sugar; oligomaltose; maltodextrin; maltitol syrup; sorbitol syrup; maltose syrup; fruit syrup; whey protein powder; egg white powder; whole milk powder; skim milk powder; whey powder; cheese powder; cocoa powder; cola liquid; corn starch; fruit and vegetable powder; condensed milk; sweetened egg yolk liquid; cheese; edible salt; gellan gum; xanthan gum; carrageenan; locust bean gum; pectin; microcrystalline cellulose; mono- and diglycerides of fatty acids; polyglycerides of fatty acids; β-carotene; potassium sorbate; compound coloring agent; food flavoring; citric acid; and the remainder being water. Citric acid and water are added to adjust the pH value of the compound seasoning to 4-6, resulting in a well-prepared compound seasoning. This solves the technical problem that in existing seasonings, when a single ingredient is added, the added seasoning may not be effective.

The invention discloses cattle spleen peptide lysine children growth formula milk powder and a preparation method thereof, and belongs to the technical field of milk powder. Comprises, by mass, 550-600 parts of whole milk powder, 150-200 parts of dried skim milk, 160-190 parts of isomaltooligosacharide (type 50) powder, 25-35 parts of polydextrose, 25-30 parts of edible plant blend oil, 3-5 parts of milk mineral salt and 12-15 parts of a compound modified milk powder three-nutrition enhancer for children. The microcapsule technology is adopted, so that the bovine spleen peptide lysine is dissolved quickly, stably and lastingly; the DHA, the ARA, the breast milk oligosaccharide and the coated probiotics are cooperated to promote the development of brain and eyes and the balance of intestinal tracts; and the milk calcium and the collagen peptide strengthen bones. Activity is protected by a low-temperature process, and preservation is prolonged by nitrogen packaging. Clinical verifications prove that the traditional Chinese medicine composition promotes growth, improves sleep and comprehensively supports growth of children.

The invention relates to the technical field of biology. The invention discloses a camel milk replacer which solves the problem of supply shortage of camel milk. The camel milk replacer comprises the following components in percentage by weight: 30-70% of whole milk powder, 10-30% of high-protein whey powder, 8-18% of casein, 5-15% of whey protein concentrate, 5-10% of linseed oil, 0.1-0.8% of a mineral complexing agent, 0.02-0.12% of a vitamin complexing agent, 2-5% of amino acid and 2-10% of other bioactive complexing agents. The camel milk replacer contains lactoprotein, milk fat, lactose, vitamins and minerals, and is rich in microencapsulated unsaturated fatty acid, vitamin C, calcium, zinc, iron, lactoferrin, immune globulin, lysozyme and other active ingredients. The camel milk replacer can completely replace camel breast milk, not only meets nutritional requirements of camel lambs, but also enables young camels to have high disease resistance, and growth and development of the young camels are guaranteed.

This invention provides a yin-nourishing and blood-tonifying medicinal composition, its preparation method, and its application, belonging to the technical field of traditional Chinese medicine compositions. The active ingredients of this composition are prepared from the following raw materials in parts by weight: Astragalus membranaceus 2-3 parts, Angelica sinensis 12-18 parts, Crataegus pinnatifida 2-3 parts, Glycyrrhiza uralensis 2-5 parts, Chrysanthemum indicum 5-9 parts, Melon japonica 20-30 parts, Lemon 15-19 parts, Fine corn flour 2-3 parts, and Whole milk powder 40-44 parts, wherein the weight ratio of Angelica sinensis to Astragalus membranaceus is (6-9):1. The composition of this invention can be prepared into various oral preparations using conventional pharmaceutical processes. The preparation process is stable and controllable, suitable for industrial production. This composition possesses the effects of nourishing yin and blood, strengthening the spleen and promoting digestion, is safe with no toxic side effects, and has an excellent taste. It can be used to prepare drugs for treating and improving yin and blood deficiency syndromes, and has good clinical application and industrialization prospects.

The invention discloses ruddy heme iron red ginseng and donkey-hide gelatin nutritional milk powder and a preparation method thereof, and belongs to the technical field of milk powder, the ruddy heme iron red ginseng and donkey-hide gelatin nutritional milk powder comprises the following components in parts by mass: a wet process part: 420-455 parts of whole milk powder, 306-345 parts of dried skim milk, 185-205 parts of isomaltooligosaccharide (type 50) powder, 35-40 parts of polydextrose, 11.5-14.5 parts of a milk powder nutrition enhancer III, 0.3-0.5 part of compound L-carnitine, and 0.1-0.3 part of heme chloride; according to the ruddy heme iron red ginseng and donkey-hide gelatin nutritional milk powder and the preparation method thereof, the heme chloride is adopted as an iron source, the bioavailability of the red heme iron red ginseng and donkey-hide gelatin nutritional milk powder is remarkably higher than that of ferrous sulfate used in traditional iron-supplementing milk powder, meanwhile, through beta-cyclodextrin embedding treatment, the fishy smell problem of an iron agent is solved, gastrointestinal tract stimulation is avoided, and L-sodium ascorbate is matched, so that the nutrition of the milk powder is improved. And the iron absorption rate can be further improved.

The application provides a whole milk powder production optimization method and device, electronic equipment and storage medium, relates to the dairy production technical field, and includes the following steps: acquiring the nutritional component data of raw milk in a plurality of milk cans; grouping the plurality of milk cans based on the complementarity between the nutritional component data of the raw milk in each milk can, obtaining the production batch corresponding to each milk can; determining the process adjustment parameter for adjusting the nutritional components of the raw milk of each production batch based on the difference between the nutritional component data of the raw milk of each production batch and the target nutritional component data; and producing whole milk powder based on the process adjustment parameter of each production batch. The method and device provided by the application convert the original production process relying on manual experience into an automatic production process through scientific complementarity grouping and accurate process parameter calculation, and consider both product quality and economic benefits in the whole milk powder production process.

This invention belongs to the field of biopharmaceutical technology, specifically relating to a composition for preventing and improving Alzheimer's disease and its preparation method. The composition is prepared by the following method: (S1) adding phosphatidylserine, an emulsifier, and walnut peptides to walnut paste to obtain an oil phase; (S2) dissolving xylitol, whole milk powder, and taurine in water, and slowly adding the oil phase during homogenization to obtain a mixed solution; (S3) dissolving a stabilizer in water to obtain a stabilizer solution, adding the stabilizer solution to the mixed solution, adding water to make up to volume, mixing thoroughly, and homogenizing to obtain the composition for preventing and improving Alzheimer's disease. This invention avoids the precipitation phenomenon caused by the Maillard reaction of walnut peptides. The antioxidant components in walnut paste can prevent the oxidative degradation of phosphatidylserine, solving quality problems such as oxidative rancidity and fat stratification in walnut paste, improving the stability of the composition, extending the shelf life of the product, and enhancing the product's competitiveness.

The invention relates to the technical field of food processing, and discloses a thick soup food production process based on a freeze-drying technology, which comprises the following steps: core raw material pretreatment: preparing a freeze-dried core raw material by adopting a vacuum freeze-drying technology, the freeze-dried core raw material being freeze-dried potato powder or a composite freeze-dried corn raw material composed of freeze-dried sweet corn powder and sweet corn kernels; the technological parameters of vacuum freeze drying are as follows: the freezing temperature is less than or equal to-40 DEG C, the vacuum degree is less than or equal to 10Pa, and the drying time is 12-18h; auxiliary material screening and proportioning: milk auxiliary materials and functional auxiliary materials are selected, the milk auxiliary materials comprise whole milk powder and butter, and the functional auxiliary materials are vitamin powder; a precise compounding process: mixing the pretreated freeze-dried core raw material with the screened auxiliary materials according to a preset proportion; and preparing a finished product: carrying out particle size homogenization treatment on the compounded mixture. The instant thick soup is good in rehydration property, natural and rich in flavor, rich in taste level and balanced and stable in nutrition. The invention further discloses a thick soup food formula based on the freeze-drying technology.

This application provides an ice cream with reduced shrinkage and collapse, and a method for preparing the same. The ice cream ingredients include: 0-75 parts by weight of skim milk; 0-75 parts by weight of whole milk; 5-25 parts by weight of sweetener; 0-5 parts by weight of thickener; 0-20 parts by weight of oil; 0-5 parts by weight of emulsifier; and 0.05-10 parts by weight of fibrous whey protein isolate. The amount of skim milk and whole milk is not both 0. This application also provides the application of fibrous whey protein isolate in reducing the degree of shrinkage and collapse in ice cream, and a method for preparing ice cream. By adding fibrous whey protein isolate to the ice cream formula, this application can reduce the shrinkage and collapse of ice cream due to temperature fluctuations during cold chain transportation or sales, especially in the preparation of high-overrun ice cream, thus avoiding negative impacts on the consumer's purchasing experience.

The present application relates to the technical field of food processing, and particularly refers to a formula of Mongolian milk tea and a preparation process thereof.The formula comprises: 1000g of finished product milk tea powder, and each raw material is composed of the following mass ratio: 80-120g of condensed milk powder, 150-200g of milk tea base powder, 100-150g of whole milk powder, 200-250g of malt dextrin, 5-10g of edible salt, 80-120g of fried rice powder, 30-50g of brick tea powder, 20-40g of black tea powder, and 10-20g of whey.The preparation process comprises: pretreatment of raw materials, mixing of the brick tea powder and the black tea powder, addition of 5-8 times of pure water in mass, constant temperature extraction at 80-90 DEG C for 20-30 minutes, stirring every 5 minutes during the extraction, filtration with 100 mesh filter cloth after the extraction, collection of tea juice, and preparation for use; and the present application has the following advantages: flavor and taste advantages: the present application precisely restores the salty flavor and the mellow taste of the Mongolian milk tea through the compounding of the brick tea powder and the black tea powder and the synergy of the whole milk powder and the condensed milk powder, and the addition of the fried rice powder increases the chewing feeling, thereby solving the problem of single taste of the traditional milk tea.

The invention relates to the technical field of food, in particular to a red velvet cake and a preparation method thereof. The invention relates to a red velvet cake which comprises a red velvet cake blank and cheese stuffing, and is characterized in that the red velvet cake blank comprises the following raw materials in percentage by weight: 6.36% of mascarpone cheese, 33.30% of whole egg liquid, 9.43% of soybean oil, 39.55% of premixed flour, 1.76% of wheat flour, 6.96% of drinking water, 1.76% of white granulated sugar and 0.88% of a compound emulsifier; the cream stuffing is prepared from the following raw materials in parts by weight: 0.64% of gelatin, 9.57% of whole milk, 41.96% of KIRI cream cheese, 7.02% of Mascarpone cheese, 4.47% of hawk label condensed milk, 0.06% of salt, 9.97% of white granulated sugar, 22.33% of single cream and 3.99% of neutral mousse powder. Compared with the prior art, the red velvet cake and the preparation method thereof have the advantages that the attractive appearance and the taste of the cake roll are improved, and the popular degree is improved.

The present invention relates to a nutritional composition, a process for its preparation and its use in improving sleep. The nutritional composition comprises: 90-95% by mass of milk-based powder selected from one or more of the following: whole milk powder, milk protein powder, bovine colostrum powder, whey protein powder, demineralized whey powder and skimmed milk powder; 0.5 to 6.0 mass percent of gamma-aminobutyric acid; 0.5 to 6.0 mass percent of L-theanine; 0.5-4% by mass of sodium carboxymethyl cellulose; 0.05 to 1.0 mass percent of silicon dioxide; 0.01%-1.0% by mass of milk protein peptide; 0.01-1.0% by mass of colostrum peptide powder; 0.05%-1.0% by mass of a compound plant extract; and 0.01-1.0% by mass of a sweetening agent selected from stevioside and / or mogroside.