32results about How to "Good shelf life stability" patented technology

The invention provides a liquid dairy product and a production method thereof, the composition of raw materials of the liquid dairy product comprises 0.01 percent to 20 percent of colostrum whey protein (CBP), and the colostrum whey protein is the protein in the colostrum whey with the molecular weight of 1kDa to 30kDa. The production method adds the colostrum whey protein in the liquid dairy product through the reasonable formula and the appropriate technology, and the effective content of the colostrum whey protein in the liquid dairy product can be retained to the utmost extent, thereby having the effect of bone-invigorating, good flavor and taste and the stability.

The invention provides sports beverage containing whey protein and a preparation method thereof. The sports beverage comprises the following components in parts by weight: 10-30 parts of whey protein powder or 200-350 parts of fresh whey, 0.01-0.5 part of mineral substance, 0.001-0.07 part of vitamin, 0.03-0.3 part of L-carnitine and 0.001-0.005 part of lycopene, wherein sodium salt and sylvite at a ratio of (1-4):1 contained in the mineral substance form a sodium / potassium ion buffer system. The obtained sports beverage containing mineral substance, vitamin and animal and plant nutrients has the advantages that the added value of the sports beverage is improved, and proportion of all nutrients is reasonable, sweet and sour degrees are moderate and the mouthfeel is fresh and cool.

The invention discloses soybean yoghourt and a preparation method thereof. The soybean yoghourt is prepared through fermenting raw materials in a formula with a fermenting agent. Each 1000 parts by weight of the formula of the soybean yoghourt comprises the following raw materials in parts by weight: 90-180 parts of soybeans, 70-90 parts of white granulated sugar, 9-24 parts of a stabilizing agentsystem, 10-16 parts of composite soybean corn oil, 1-3 parts of table salt and the balance of water. The soybean yoghourt is free from flavored substances of milk and the like, pure soybeans are directly used as the raw materials, and through compounding combination of the raw materials, selection of the stabilizing agent, and adjustment and control of preparation technology parameters, the soybean yoghourt product free from beany flavor can be directly prepared. The invention further provides a preparation method of the soybean yoghourt. The preparation method comprises the technology characteristics that a special technology is used for processing soybean milk free from beany flavor, and further the soybean milk free from the beany flavor and the self-made stabilizing system are used for making the soybean yoghourt. According to the method, the denaturing of soybean protein is reduced, the utilization rate of the soybeans is increased, the best mouth feel is guaranteed, and besides,the soybean yoghourt products being high in cost-effectiveness can be obtained.

The invention relates to sour milk and a preparation method thereof, in particular to the sour milk added with casein phosphopeptide (CPP) and the preparation method thereof. The sour milk of the invention is a sour milk product which is prepared by using milk as a main raw material through the steps of CPP addition and strain fermentation; and preferably, 0.04 to 0.1 g of CPP is contained in 100 g of sour milk product. Through a reasonable formula and a reasonable process, the CPP is added into the sour milk product so as to furthest retain the effective content of the CPP, and the obtained sour milk product can achieve good stability and good taste under a refrigeration condition and within the shelf life.

The invention provides IgG-containing fermented milk and a preparation method. The IgG-containing fermented milk comprises raw milk, bovine colostrum powder, concentrated milk albumen powder, market cream, white granulated sugar, fructo-oligosaccharide, a compound stabilizer and a compound leavening agent, wherein the percentage of the raw milk, the bovine colostrum powder, the concentrated milk albumen powder, the market cream, the white granulated sugar, the fructo-oligosaccharide and the compound stabilizer is the mass percentage of total mass of raw materials except the compound leavening agent; the compound stabilizer is prepared from pectin and starch according to the mass percentage of the total mass of the raw materials except the compound leavening agent; and the compound leavening agent comprises streptococcus thermophilus, lactobacillus bulgaricus, lactococcus lactis subsp.lactis, lactococcus lactis cremoris and bifidobacterium lactis. The fermented milk prepared by the method has the beneficial effects that the fermented milk has excellent special flavor, excellent texture mouthfeel and good stability in shelf life and is stored in a refrigeration state; the activity of immune globulin can be kept in the warranty period; a whey precipitation phenomenon is less likely to occur in a storage period; and the IgG-containing fermented milk is applied to the technical field of dairy products.

The invention relates to the processing field of milk products, in particular to acidophilus milk with added docosahexaenoic acid (DHA) and Vc or sodium salt thereof and a preparation method of the acidophilus milk. Based on 100 parts of raw materials by weight, the acidophilus milk with added DHA and Vc or sodium salt thereof comprises: 0.02-0.12 part of DHA, 0.12-0.024 part of Vc and 0.07-0.30 part of lactobacillus fermenting agent, wherein the ratio of DHA to Vc is equal to 0.83-10; the acidophilus milk comprises a stabilizing agent, and based on 100 parts of raw materials by weight, the stabilizing agent comprises 0.04-0.2 part of pectin, 0.1-1.5 part of starch and / or 0.01-0.5 part of gelatin. The product in the invention combines the nutrients of the DHA and Vc or the sodium salt thereof, and by utilizing a reasonable formula and the proper preparation method as well as the synergistic action of the DHA and Vc or the sodium salt thereof, the flavor damage caused by oxidization of the DHA to the product is reduced as much as possible, the condition that the Vc or the sodium salt thereof causes color change of the product is solved, and the prepared acidophilus milk has good flavor, taste and shelf life stability.

The invention provides a kind of liquid dairy product and its production method, specifically a liquid dairy product containing CPP and its production method. 0.01-0.16g of CPP is contained per 100g of the product; the CPP is added into the product after treatment in water-contained solution with temperature of 35-45 DEG C for 20-30 minutes. According to the reasonable formulation and proper process of the invention, the effective content of CPP is extremely remained, and the liquid dairy product has good stability and can be preserved for a long term.

The present invention describes a one-part moisture-curing liquid-applied waterproofing membrane comprising a polyurethane polymer, a long-chain aldimine and at least one hardener which is an oxazolidine or another aldimine different from the long-chain aldimine. The membrane has a low viscosity at low solvent content and a good shelf life stability and cures fast to form a solid elastic material. The membrane is particularly suitable for roofing applications, possessing high strength, high elongation and good durability under outdoor wheathering conditions in a broad temperature range.

The invention provides a liquid milk and production method thereof, wherein the ram material of the liquid milk comprises: equal to or more than 80wt% of milk, 0.06wt%-0.5wt% of L-carnitine, 0.05wt%-0.2wt% of emulsifier. The L-carnitine of specific amount and the normal milk are mixed together, therefore the obtain milk has weight-reduction function and is convenient for drinking at any moment therefore the body weight can be controlled after long-time continuous drinking and the liquid milk has good shelf-life stability.

The invention relates to fermented milk and a method for producing the same, in particular to fermented milk containing yeast polypeptides and a method for producing the same. The raw mild is added with an edible yeast polypeptide material, and then the mixture undergoes fungus fermentation to produce the finished product. Preferably, the addition amount of the edible yeast polypeptide material in all raw materials of the fermented milk is 0.05 to 1 weight percent. In the method for producing the fermented milk, material edible yeast polypeptides are independently dissolved and then mixed with other raw materials, and the mixture undergoes homogenization, sterilization, inoculation and fermentation to form the fermented milk. The method utilizes the reasonable formula and process, the fermented milk obtained by the method has good flavor and also keeps good stability and taste during the shelf life under a refrigerating condition.

The invention relates to the field of dairy processing, in particular to preparation of high-protein pasteurized drinking type yogurt. The invention particularly relates a composition for preparing the yogurt, a method for preparing the yogurt and the yogurt prepared by the composition or the method.

The present invention describes a one-part moisture-curing liquid applied waterproofing membrane comprising an MDI-based polyurethane polymer and two different aldimines as blocked amine hardeners in a specific ratio range. The membrane has a low odour, a long shelf life stability, a low viscosity at low solvent content, a sufficiently long open time to allow hand application and cures fast to a solid elastic material. The liquid-applied waterproofing membrane is particularly suitable for roofing applications, possessing high strength, high elongation and good durability under outdoor wheathering conditions in a broad temperature range.

The invention relates to fermented milk and a method for producing the same, in particular to fermented milk containing yeast polypeptides and a method for producing the same. The raw mild is added with an edible yeast polypeptide material, and then the mixture undergoes fungus fermentation to produce the finished product. Preferably, the addition amount of the edible yeast polypeptide material in all raw materials of the fermented milk is 0.05 to 1 weight percent. In the method for producing the fermented milk, material edible yeast polypeptides are independently dissolved and then mixed with other raw materials, and the mixture undergoes homogenization, sterilization, inoculation and fermentation to form the fermented milk. The method utilizes the reasonable formula and process, the fermented milk obtained by the method has good flavor and also keeps good stability and taste during the shelf life under a refrigerating condition.

The invention provides a microcapsule containing sialic acid and carotenoid and a preparation method and application of the microcapsule. The microcapsule is prepared from the following raw materialsin percentage by mass: 1% to 10% of a core material, 20% to 60% of a filling agent, 10% to 50% of vegetable oil, 0.1% to 2% of an oil-phase antioxidant, 0.1% to 2% of a water-phase antioxidant, and 10% to 50% of emulsifier; the core material comprises the carotenoid; the filling agent comprises the sialic acid, and the mass percentage of the sialic acid in the microcapsule is 5% to 30%. Accordingto the microcapsule containing the sialic acid and the carotenoid and the preparation method and application of the microcapsule, the problem that mixing uniformity of the sialic acid and the carotenoid is poor is overcome, the problem that the sialic acid is unstable during high-temperature preparation and consequently the loss is great is also overcome, it is ensured that the content of the sialic acid during the preparation is stable and the content of the carotenoid during storage is stable, and the obtained microcapsule product shows excellence in shelf-life stability.

The present invention describes a one-part moisture-curing liquid-applied waterproofing membrane comprising a polyurethane polymer and two different aldimines as blocked amine hardeners in a specific ratio range. The membrane has a low odour, a long shelf life stability, a low viscosity at low solvent content, a sufficiently long open time to allow hand application and cures fast to a solid elastic material. The liquid-applied waterproofing membrane is particularly suitable for roofing applications, possessing high strength, high elongation and good durability under outdoor wheathering conditions in a broad temperature range.

The invention discloses a jam without additives, a yogurt containing same and a preparation method thereof. The jam is prepared from, by weight, 60-80% of fruits, 10-30% of sugars and the balanced water; wherein the fruits comprise citrus fruits, and the citrus fruits takes up 30-40% of the total weight of raw materials. The invention further discloses the preparation method of the jam, the yogurtcontaining the jam and the preparation method thereof. The ham without the additives has the advantages that the citrus fruits are added, the same shelf period stability of a jam with added additivesis achieved under the situation that an additional stabilizer is not added, the jam without the additives is added to the yogurt to retain the special flavor and freshness of the fruits, better shelfperiod stability is achieved, and the yogurt is a yogurt which has abundant nutrients and a unique flavor and is suitable for normal consumers to drink.

The invention relates to the field of dairy processing and in particular relates to making of high-protein pasteurization drinking type yogurt. Specifically, the invention relates to a composition formaking yogurt, a method for making yogurt, and yogurt which is made of the composition or made by using the method.

The invention relates to a vegetable composite juice, in particular relates to a celery red fruit juice and a processing method. The weight percentages are: 60-90 percent celery, 5-25 percent red fruit and 5-15 percent food additive. The processing techniques are: 1) 60-90 percent of celery are chosen according to the weight percentage, and cut the celery into pieces with the length between 2-4mm, and the crushed celery is heated for 30 seconds to one minute under the temperature between 80-95 DEG C and pre-boiled, the superabundant fiber pulp is removed with , the pellucid celery juice is gained after the filtering; 2) 5-25 percent of red fruit is chosen according to the weight percentage, the red fruit is added with water and extracted, the volume of water is 1-3 times of the volume of the red fruit, the red fruit after the first extraction is added with water and extracted again, the volume of water is 1-2 times of the volume of the red fruit, the filtrate of the two times is combined, and the red fruit juice is gained; 3) 5-15 percent of food additive is added while combining the celery juice and the red fruit juice, and the mixture is stirred and infused into a glass bottle, and then the open of the bottle is closed, and the bottle is boiled in hot water for 10-20 minutes for sterilizing, and the celery red fruit juice is gained.

A radiation curable inkjet ink containing a polymerizable compound including a vinylether group or a vinylamide group; optionally an amine synergist including an alkanolamine group or a dimethyl benzoate group; optionally a Norrish Type II photoinitiator including a photoinitiating moiety selected from the group consisting of a thioxanthone group, a benzophenone group, a ketocoumarin group and a camphorquinone group; and a specific singlet oxygen quencher.

The invention discloses a nano emulsion for improving the bioavailability of carotenoid in fruits and vegetables and a preparation method of the nano emulsion. The nano emulsion comprises the following ingredients by mass: 1 to 10 percent of grease, 0.5 to 2 percent of an emulsifier, and 88 to 98.5 percent of a solvent. The preparation method comprises the following steps: mixing the emulsifier with the solvent; stirring to obtain a uniform aqueous-phase mixture; adding the uniform aqueous-phase mixture into grease; stirring for 2 to 5 min with a high-speed shearing disperser to obtain an original emulsion, wherein the rotational speed of the high-speed shearing disperser is 8,000 to 10,000 rpm; homogenizing the original emulsion for 2 to 5 times with a high-pressure microfluidizer to obtain the nano emulsion, wherein the operation pressure of the high-pressure microfluidizer is 8,000 to 12,000 psi. The nano emulsion prepared according to the preparation method is small in particle size, and high in dispersity and stability, can serve as a carrier of food additives or fruit and vegetable condiments, and can effectively improve the bioavailability of carotenoid in the fruits and the vegetables while seasoning the fruits and the vegetables.

The invention discloses a dispersible solid preparation for preventing fruits from falling, and a preparation method and application thereof. The dispersible solid preparation is prepared from the following mass percentages of components: 1%-95% of 1-methylcyclopropene microcapsules, 1%-10% of dispersant, 1%-10% of wetting agent, 0.1%-10% of stabilizer, and the balance of solid carrier, wherein the content of 1-methylcyclopropene in the dispersible solid preparation is 0.01%-4.75%. The dispersible solid preparation obtained by the invention has low moisture content, almost neutral pH value, excellent suspension property, wettability and heat storage stability, and the fineness up to 99.6%, so the preparation will not block nozzles. The sedimentation speed of the preparation is low, so thepreparation can continue to play drug roles for a certain period after application, satisfy the requirement of uniform distribution of medicinal liquid in an open orchard environment system and guarantee the action time, and has a very good effect of preventing fruit falling during harvest, and can prolong harvest time.

The invention provides a kind of liquid dairy product and its production method, specifically a liquid dairy product containing CPP and its production method. 0.01-0.16g of CPP is contained per 100g of the product; the CPP is added into the product after treatment in water-contained solution with temperature of 35-45 DEG C for 20-30 minutes. According to the reasonable formulation and proper process of the invention, the effective content of CPP is extremely remained, and the liquid dairy product has good stability and can be preserved for a long term.

The invention provides a cheese and a preparation method thereof. The method comprises the following steps of: preparing a feed liquid, wherein milk fat content of the feed liquid is 6 to 8 percent, the lactoprotein content is 5.5 to 7.5 percent, and the total solid matter is 27 to 30 percent; homogenizing and sterilizing the feed liquid, then adding a specific amount of leaven and rennin, preserving the heat at the temperature of between 28 and 30 DEG C and fermenting for 18 to 20 hours; stirring the feed liquid to break emulsion when fermentation time is up, and the pH value of the fermented feed liquid is 4.2 to 4.5; and then refining and reducing the temperature to below 20 DEG C, and then filling the feed liquid to obtain the cheese finished product. The cheese obtained by the methodhas the advantages of unique taste, flavor and texture, rich yeast taste, basically no irritating taste and smell, delicate mouthfeel of the product, uniform and consistent texture, and stable quality.

A radiation curable inkjet ink containing a polymerizable compound including a vinylether group or a vinylamide group; optionally an amine synergist including an alkanolamine group or a dimethyl benzoate group; optionally a Norrish Type II photoinitiator including a photoinitiating moiety selected from the group consisting of a thioxanthone group, a benzophenone group, a ketocoumarin group and a camphorquinone group; and a specific singlet oxygen quencher.

The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer comprising casein based protein, phospholipids, gellan gum, bicarbonate, citrate and oil. Further aspects of the invention are a beverage comprising a liquid creamer and a process for preparing a liquid creamer.

The invention relates to the field of dairy product processing, in particular to preparation of a high-protein pasteurized drinking yogurt. Specifically, the invention relates to a composition that can be used for preparing a yogurt, a method for preparing the yogurt, and the yogurt prepared from the composition or by the method.

The invention relates to a method for producing pickled vegetables by combining vacuum tumbling with an ultrahigh pressure technology. The method is high in mechanization degree, rigorous and reasonable in operation, high in safety and suitable for large-scale production. The pickled vegetables produced by the method disclosed by the invention are good in taste and crispness, low in salt content, good in flavor, free of or less in food additives, safe and healthy, and capable of promoting technical upgrading and development of the pickled vegetable industry.

The present invention relates to a powder composition for the preparation of hot beverages having foam on top of the beverage, especially coffee or cocoa beverages, comprising: - a foaming agent or creamer component in granular form - a bicarbonate or carbonate salt and A combination of amphiphilic substances; and optionally - an instant flavor component in particulate form, especially instant coffee or instant cocoa.