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 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 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 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 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 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.