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31results about How to "Sticky texture" patented technology
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Yoghourt fermenting agent and preparation method thereof
The invention discloses a yoghourt fermenting agent and a preparation method thereof. The yoghourt fermenting agent consists of two kinds of freeze-dried bacterium powder namely lactobacillus delbrueckii subspecies bulgaricus (Lactobacillus delbrueckii subspecies bulgaricus) NJ 441 and streptococcus thermophilus (Streptococcus thermophilus ) NJ21, wherein the NJ 441 has the main effect of acid production, so that the pH value of the yoghourt obtained through fermentation of the NJ 441, is slightly higher than that of the yoghourt which is obtained through fermentation of lactobacillus delbrueckii subspecies bulgaricus sold in the market, and the differences are reflected in the mouth feel that the yoghourt which is obtained through the fermentation of bacteria disclosed by the invention is sour and soft rather than irritant or strong; fermentation experiments are performed on milk through the NJ21 in a composition, people find that the yoghourt which is obtained through the fermentation of the NJ21 is glutinous and soft in texture and just melts in the mouths, the texture and the mouth feel of the yoghourt are improved, besides, the curding time is short, the production efficiency is improved, and the fermentation cost is reduced.
Owner:THANKCOME BIOLOGICAL SCI & TECH CO LTD
Method for separating discolored chili extract from chili pigment in crude products of chili extract
InactiveCN101940289ASticky textureImprove qualityNatural dyesFood preparationActivated carbonMolecular adsorption
The invention provides a method for separating discolored chili extract from chili pigment in crude products of chili extract, which relates to a process for separating discolored chili extract from chili pigment. The method comprises the following steps: (1) soaking macroporous molecular adsorption resin by ethanol; (2) fully dissolving the crude products of chili extract by the ethanol; (3) injecting the chili extract solution into a chromatography column in which the molecular adsorption resin is filled, and standing; (4) enabling the solution to flow out of the chromatography column; (5) leaching by clear water; (6) eluting the chromatography column by the ethanol solution; (7) mixing the eluent and the ethanol effluent liquid, and carrying out decompression concentration to obtain the discolored chili extract; (8) eluting the chromatography column by normal hexane; and (9) collecting the eluent in the step (8), and carrying out decompression concentration to obtain the chili pigment without pungency. The invention overcomes the defects in the process of producing the discolored chili extract by activated carbon and diatomite, realizes the large-scale industrialized production of the discolored chili extract, can recycle the chili pigment to refine high-grade chili pigment, and is a cleaning project with low energy consumption and high efficiency.
Owner:杨红梅
Pyramiding breeding method for rice blast resisting rice variety with excellent taste
ActiveCN105613255ARapid identificationThere are no disadvantages such as cumbersome operation and high costMicrobiological testing/measurementPlant genotype modificationMarker-assisted selectionFertility
The invention discloses a pyramiding breeding method for a rice blast resisting rice variety with the excellent taste. The method comprises the steps that Wu rice 13 and Guandong 194 are selected to be hybridized and matched; then the generation F1 and Wu rice 15 are subjected to multiple crosses, the generation F2 and the generation F3 are subjected to single plant mixed harvesting, marker-assisted selection of dark endosperm mutant genes and rice blast resisting genes is carried out on the product, the obtained dark endosperm mutant gene type is Wx-mqWx-mq, and the obtained rice blast resisting gene type is a three-gene homozygote of Pi-taPi-ta and Pi-bPi-b; subsequent generations are subjected to yield and agronomic trait selection, and rice blast resisting high-yield rice with stable and uniform agronomic traits and the excellent taste is bred on the generation F7. The rice is high in yield and resistant to rice blast and stripe virus diseases, the flexibility of sticky rice and the elasticity of polished round-grained rice are integrated, the taste and quality are very good, the rice is planted in Huaibei and the central region in Jiangsu province under the condition of high and medium fertility, and wide application prospects are achieved.
Owner:JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
Breeding method for culturing good-taste and brown stripe-resisting rice
InactiveCN102172216AImprove accuracyImprove selection efficiencyMicrobiological testing/measurementPlant genotype modificationBiotechnologyResistant genes
The invention relates to a breeding for culturing good-taste and brown stripe-resisting rice and belongs to the field of genetic improvement of rice and application of biological technology. The method comprises the following steps of: selecting Wujing 13 and Guangdong 194 for matched hybridization; performing individual mixed harvest in the F2 and F3 generations, and performing the molecular mark auxiliary selection of dark albumen mutant genes and brown stripe-resisting genes at the F4 and F5 generations to obtain the double-gene homozygote, of which the dark albumen mutant genotype is Wx-mqWx-mq and the brown stripe-resisting genotype is Stv-biStv-bi; and performing the selection of yield and agronomic character at following generations until the new variety of high-yield rice, namely Nanjing 5055, with stabile and consistent agronomic character, good taste and brown stripe resistance is cultured in the F7 generation. The variety of rice has the advantages of high yield, brown stripe resistance, the combination of the softness of glutinous rice and the elasticity of non-glutinous rice, excellent taste and quality and wide application prospect in proper plantations of riverside areas and southern part of Jiangsu Province.
Owner:JIANGSU ACAD OF AGRI SCI
Excellent flavour rice breeding method
ActiveCN101268757AImprove selection efficiencyShorten the breeding periodMicrobiological testing/measurementPlant genotype modificationHigh yieldingOryza sativa
The invention relates to a breeding method of rice with good taste, which belongs to the rice hereditary improvement and biotechnology application field. Wuxiangjing14 of the Jiangsu high-yielding non glutinous rice variety is hybridized with Guandong 194 of the high quality non glutinous rice variety to fit a group; F4 begins to select an individual plant; F5 begins to perform molecule labeling auxiliary selection, a good taste variety Nanjing 46 with stable and consistent economical character is obtained, and the mutant gene type of the dark endosperm thereof is Wx-mqWx-mq. The rice variety of the Nanjing 46 carrying the mutant gene locus is breeded, the appearance of the endosperm is nebulous and milk-white, has a little worse transparence, runny rice quality, and transparent and bright surface, synthesizes the flexibility of sticky rice and the elasticity of rice, the cold rice is not hard, the taste and the quality are very good. The breeding method of rice with good taste has wide application prospect in the areas where the late round-grain nonglutinous rice is planted, such as Jiangsu, Shanghai, and Zhejiang, etc.
Owner:JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
Low salt sauce with spice for bacteriostasis
InactiveCN103238820AReduce dosageGood antibacterial effectFood preservationFood preparationSnow moldFlavor
The invention relates to a low salt sauce with a spice for bacteriostasis, which takes the spice as a bacteriostatic agent, and solves the technical problems that an existing low salt sauce is reduced in salt content, shortened in shelf life and improved in cost. The low salt sauce with the spice for bacteriostasis disclosed by the invention comprises low salt sauce and the spice, wherein the spice is prepared from clove and cinnamon according to the volume ratio of 3:1. The spice with the flavor-blending and antiseptic characteristics is applied to the low salt sauce provided by the invention, so that the bacteriostasis effect of the low salt sauce is improved, and the shelf life of the low salt sauce is prolonged. The spice powder can inhibit three main extremophile bacteria, saccharomycetes and mycetes in the low salt sauce to different degrees, and the bacteriostasis capacity of the spice powder is improved along with the increase of adding amount. As the spice generally has pungent smell, the direct adding of the spice influences the flavor of the low salt sauce, but the clove powder and the cinnamon powder have a synergistic effect, and the combined application of the clove powder and the cinnamon powder can reduce the use amount of the spice, so that the influence on the flavor of the low salt sauce is alleviated, and the cost of the low salt sauce is also reduced.
Owner:HARBIN UNIV OF COMMERCE
Method for manufacturing reclaimed soil with iron tailings
InactiveCN106718269AAlleviate oppressionFull of nutritionGrowth substratesCulture mediaLand resourcesSludge
The invention discloses a method for manufacturing reclaimed soil with iron tailings; the method comprises: collecting iron tailings, quaternary-system secondary losses and organic material respectively, and getting ready for use; mixing well the iron tailings, the quaternary-system secondary losses and the organic materials according to a mass ratio of (45-55):(40-50):5 to obtain reclaimed soil; the organic material is decomposed waste of livestock and poultry industry or composed sludge discharged by urban domestic sewage plants. According to the method for manufacturing reclaimed soil with iron tailings, the iron tails, sludge and livestock and poultry industry waste are used as materials to manufacture reclaimed soil, a mine can be greened, and the wastes such as iron tailings and sludge are utilized comprehensively, the usage of land resources is reduced, and the environment is protected.
Owner:SHENYANG AGRI UNIV +1
Tumorous stem mustard flavor tea drink and preparation method thereof
ActiveCN106551033AWasabi noneNo bitternessPre-extraction tea treatmentTea extractionFlavorBitter taste
The invention provides tumorous stem mustard flavor tea drink and a preparation method thereof. The tumorous stem mustard flavor tea drink comprises, by mass, 10-30 parts of tumorous stem mustard juice, 20-40 parts of tea liquor, 5-25 parts of a sweetening agent, 0.15-0.35 part of a sour agent and 0.05-0.1 part of a food stabilizer. The preparation method comprises the following steps that the tumorous stem mustard is subjected to cutting, blanching, cleaning, old tendon removing, juice squeezing and filtering, and the tumorous stem mustard juice is obtained; tea and water are mixed and then subjected to heat extraction, and tea extract liquid is obtained; the tea extract liquid is subjected to filtering, color protecting by adding Vc and centrifugal treating, and the tea liquor is obtained; the tumorous stem mustard juice, the tea liquor, the sweetening agent, the sour agent and a food thickening agent are mixed, and mixed liquid is obtained; and homogenizing and sterilizing treatment are conducted on the mixed liquid, and the tumorous stem mustard juice flavor tea drink is obtained. The tumorous stem mustard flavor tea drink has no bitter taste and mustard taste, the sour and sweet degree is suitable, fresh and delicious flavors of the tumorous stem mustard and tea are obvious, the whole texture of the drink is uniform, the phenomenon of stratified precipitation does not occur, and uniformity and stability are good.
Owner:重庆巴康食品有限公司
Tissue paper
ActiveUS20180030656A1Suppress textureImprove textureNon-macromolecular organic additionBathroom accessoriesMedicine1,3-Propanediol
To provide tissue paper with an excellent “moist texture” and high “smooth texture.”2-ply tissue paper is characterized by the basis weight per ply being less than 13 g / m2, the 2-ply paper thickness being less than 135 μm, and containing above 1.4 g / m2 and less than 4.9 g / m2 of chemical agent which contains glycerin and 1,3-propanediol in a total amount of 83 mass % or more, wherein the mass ratio of glycerin and 1,3-propanediol is above 1:0.18 and less than 1:5.11.
Owner:DAIO PAPER CORP
Hawthorn thick broad-bean sauce and processing method thereof
The invention provides a processing method of hawthorn thick broad-bean sauce. The processing method comprises the following steps: finely selecting hawthorns, soybeans and castanea mollissima, steaming the soybean, pulping the hawthorns, drying and grinding the castanea mollissima, inoculating aspergillus oryzae to raw castanea mollissima powder and steamed soybeans, and making koji; mixing the fermented soybeans, hawthorn pulp and cooked castanea mollissima powder, adding a certain amount of seasonings, adding water, filling tanks, fermenting, and sterilizing to prepare the hawthorn thick broad-bean sauce. The hawthorn thick broad-bean sauce provided by the invention does not contain xanthan gum or any other food thickening agents, and has the characteristics of nature, greenness and nutrition and the like compared with traditional thick broad-bean sauce, has the advantages of good appearance and taste, thick uniform textures, sauce smell, hawthorn smell, dark brown color, luster, mellow taste, no peculiar smell, and thick textures, is suitable for popular taste, and can meet the demand on higher food quality due to the improvement of life levels of people; through pH detection, total acid, amino nitrogen and other indexes conform to the national standard.
Owner:HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
Tomato fermented product and preparation method thereof
The invention discloses a tomato fermented product and a preparation method thereof. The preparation method comprises the following steps: (1) screening raw materials by using a color selector; (2) cleaning and preparing the raw materials; (3) performing vacuum homogeneous emulsification; (4) performing vacuum low-temperature concentration; (5) performing anaerobic biological enzymolysis; (6) performing anaerobic fermentation; and (7) performing filling and sterilizing. According to the preparation method disclosed by the invention, the raw materials are screened by using the color selector, and green and yellow tomatoes are selected from the raw materials, so that the adverse effects of the green and yellow tomatoes on the color and flavor of the product can be removed to the greatest degree, and the color and flavor of the product are guaranteed to the greatest degree; and moreover, by using the vacuum low-temperature concentration and vacuum homogeneous emulsification method, the instability of lycopene caused by temperature and oxygen can be effectively reduced, and the lycopene content in the product is effectively improved.
Owner:四川天味食品集团股份有限公司
Tissue paper
ActiveUS10316470B2Suppress textureImprove textureCosmetic preparationsToilet preparationsMedicine1,3-Propanediol
To provide tissue paper with an excellent “moist texture” and high “smooth texture.”2-ply tissue paper is characterized by the basis weight per ply being 15 to 18 g / m2, the 2-ply paper thickness being 135 to 160 μm, and containing 2.9 g / m2 or more and 8.0 g / m2 or less of chemical agent which contains glycerin and 1,3-propanediol in a total amount of 83.7 mass % or more, wherein the mass ratio of glycerin and 1,3-propanediol is 1:0.04 or more and 1:5.58 or less.
Owner:DAIO PAPER CORP
Greening dust suppression method for bare severe saline-alkaline soil
InactiveCN108207159ASmall amount of workNo maintenance investment requiredHops/wine cultivationGrowth substratesAlkali soilBiology
The invention provides a greening dust suppression method for bare severe saline-alkaline soil. The method includes that a matrix is laid on to-be-greened bare severe saline-alkaline soil, and seedingor cuttage is performed on the matrix. Greening of coastal blow-fill severe saline-alkaline soil higher than 20g / kg in salt content can be realized, and accordingly dust suppression and environment protection are realized. The method is free of salt elimination projects and soil amelioration. Compared with existing saline-alkaline greening techniques focusing on 'soil amelioration' and 'salt elimination projects', the method has advantages that project amount is sharply decreased, maintenance input is avoided, low cost is realized, and the construction cost is only 5%-10% of that of the existing saline-alkaline greening techniques; in addition, wastes and natural rainfall can be effectively used, and greening of the bare saline-alkaline soil, dust suppression and environment protection are realized.
Owner:天津海林环境修复有限公司
A low-cost greening method for seaside dredging and reclamation of heavy saline-alkali bare land
ActiveCN105594445BSticky textureHigh salt contentPlant cultivationCultivating equipmentsLow salinityAlkali soil
The invention relates to a low-cost greening method for a coastal hydraulic reclamation high-saline-and-alkaline exposed field. Tamarix chinensis plants are made to be in the growth mode of 'activation growth-low salinity adaptation-high salinity dormancy-low salinity fast growth' under domestication and induction by regulating the gradient arrangement of the salinity environment reasonably, so that the salt tolerance of tamarix chinensis is improved and establishment of a coastal hydraulic reclamation high-saline-and-alkaline exposed field ecology landscape is achieved. By achieving quick establishment of the hydraulic reclamation high-saline-and-alkaline exposed field ecology landscape through reasonable regulation of the gradient arrangement of the plantlet environment, salt elimination is not needed, soil condition improvement is not needed, and compared with the existing saline-alkali soil greening technique characterized in soil condition improvement and salt elimination, the method has the advantages that engineering load is reduced greatly, maintenance investment is not needed, cost is low, and construction cost is only 5-10% that of the existing saline-alkali soil greening technique.
Owner:天津泰达园林规划设计院有限公司
Production method of goose liver paste with low saturated fatty acid content
The invention relates to the technical field of paste food production, in particular to a production method of goose liver paste with low saturated fatty acid content. The method specifically comprises the steps as follows: fresh goose livers are obtained, soaked in an adenosine triphosphate aqueous solution with the concentration of 20-25 ppm and stirred for bitterness removal, pulping is performed after raw yolk is added, the pulp is inoculated with candida mycoderma bacteria for decomposition of saturated fatty acid, ultrasonic intermittent sterilization and emulsification are performed, and finally, steam is introduced for cooking and flavoring during grinding. The produced goose liver paste is thick and fine in nature, is in a quicksand shape after being poured out and has an attractive aroma.
Owner:界首市英琪养殖专业合作社
Preparation method of strawberry cheese flavored yogurt
The invention provides a preparation method of strawberry cheese flavored yoghurt, which comprises the following steps: purifying milk: removing impurities in the milk through centrifugal action of raw milk, purifying the milk, cooling and storing; burdening: heating the stored raw milk, adding the whey protein powder, circularly stirring, and standing for hydration; after hydration, adding auxiliary materials including white granulated sugar, sweetened condensed milk, single cream and strawberry cheese jam, and stirring to obtain a mixed ingredient emulsion; performing temporary storage: cooling the obtained mixed ingredient emulsion, fixing the volume, and performing temporary storage; homogenizing: introducing the temporarily stored emulsion into a sterilization machine for homogenizing; pasteurization: the homogenized emulsion is sterilized; performing cooling after sterilization; inoculating: adding a leavening agent at the temperature of 2-6 DEG C for inoculating, and stirring after inoculating, so that the leavening agent is fully mixed with the emulsion; and filling, preserving heat and fermenting: after fermentation is completed, cooling, refrigerating and storing, so as to obtain the final flavored yoghurt product after refrigerating.
Owner:NEW HOPE SHUANGXI DAIRY SUZHOU CO LTD
A kind of hawthorn bean paste and processing method thereof
Owner:HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
Sour almond milk and preparation method thereof
The invention relates to sour almond milk and a preparation method thereof, and belongs to the field of vegetable protein products. According to the invention, almonds are used as a main raw material,milk and cane sugar are used as auxiliary materials, the almonds are ground into a thick liquid to obtain almond juice, and lactic acid bacteria are used for fermentation to prepare the sour almond milk. The prepared sour almond milk has the characteristics of nutrients, health, mellow taste and thick texture, can enrich the variety of almond beverages, and can also fill up the vacancy of the vegetable protein beverage market.
Owner:NORTHEAST AGRICULTURAL UNIVERSITY
A kind of buffalo milk yoghurt rich in gamma-aminobutyric acid and preparation method thereof
ActiveCN105532876BHas nutritional valueEnhance blood pressure loweringMilk preparationBiotechnologyStaphylococcus lactis
Owner:湛江燕塘乳业有限公司
Lactobacillus helveticus, direct vat set starter for high-yield GABA and application of direct vat set starter.
ActiveCN113699067AHigh production capacity of GABAImprove the efficiency of producing γ-aminobutyric acidMilk preparationBacteriaBiotechnologyFermentation starter
The invention relates to the technical field of microorganisms, and discloses lactobacillus helveticus, a direct vat set starter for high-yield GABA and application of the direct vat set starter. The direct vat set starter comprises lactobacillus helveticus 3878 and streptococcus thermophilus 3881 which are both preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation numbers of the lactobacillus helveticus 3878 and the streptococcus thermophilus 3881 are CGMCC No.21812 and CGMCC No.21811 respectively. After the two strains are compounded, the two strains can play a synergistic role, and compared with a single strain, the strain has higher gamma-aminobutyric acid production efficiency.
Owner:HANGZHOU WAHAHA TECH +1
Method for separating discolored chili extract from chili pigment in crude products of chili extract
InactiveCN101940289BSticky textureImprove qualityNatural dyesFood preparationActivated carbonMolecular adsorption
Owner:杨红梅
A kind of composite fermentation strain and its preparation method and application
ActiveCN105420171BRich frankincenseSticky textureMilk preparationBacteriaNutritionGamma-Aminobutyric acid
The invention relates to a compound fermentation strain and a preparation method and application thereof, and belongs to the technical field of biological fermentation. The compound fermentation strain is prepared by mixing a lactococcus lactis lactic acid subspecies which is separated out of buffalo milk and generates gamma-aminobutyric acid, lactobacillus plantarum and traditional yogurt strain streptococcus thermophilus according to the mass ratio of (1-2):1:(1-2). The compound fermentation strain can generate gamma-aminobutyric acid and can be used for fermentation of buffalo milk yogurt, the problems of extremely-high curd viscosity, excessively-hard texture and the like do not happen in the fermentation process, and prepared curd is strong in milk flavor, thick in texture, fine and smooth in taste, long in shelf life, rich in gamma-aminobutyric acid and abundant in nutrition and health care function.
Owner:阿拉尔新农乳业有限责任公司
Yogurt starter and preparation method thereof
The invention discloses a yogurt starter and a preparation method thereof. The yogurt starter is composed of two freeze-dried bacterial powders of Lactobacillus delbrueckii subspecies bulgaricus NJ 441 and Streptococcus thermophilus NJ21 Composition; as NJ 441 that mainly produces acid, the pH value of the yogurt obtained by its fermentation is slightly higher than that of the commercially available Lactobacillus delbrueckii subsp. bulgaricus fermented, which is reflected in the mouthfeel. The sour taste of the yogurt is soft and not irritating or strong; the NJ21 in the composition has been fermented on milk and found that the yogurt obtained by fermentation has a sticky texture and melts in the mouth, which improves the texture and taste of the yogurt, and its curdling time is short. The production efficiency is improved and the fermentation cost is saved.
Owner:THANKCOME BIOLOGICAL SCI & TECH CO LTD
Low-carbohydrate noodle mix
InactiveUS20200170285A1Improve textureRich in dietary fiberFood scienceBiotechnologyLow carbohydrate
The present invention provides noodles which are rich in dietary fiber and low in carbohydrate but have an excellent texture. The present invention also provides a noodle mix comprising from 10 to 60% by mass of an indigestible starch derived from one or more of wheat, tapioca, corn and sweet potato, and from 5 to 30% by mass of a modified starch having a gelatinization starting temperature lower than that of a raw material starch thereof by 0.1° C. or more, and the mix having a protein content of 8 to 20% by mass.
Owner:NISSHIN DCA FOODS INC
A method for aggregate breeding of rice varieties with good taste and blast resistance
ActiveCN105613255BRapid identificationImprove accuracyMicrobiological testing/measurementPlant genotype modificationBiotechnologyJaponica rice
The invention discloses a polymerization breeding method for rice varieties with good taste and resistance to blast disease. Wujing 13 and Kanto 194 are selected for cross-breeding; then F1 and Wujing 15 are used for recrossing, F2 and F3 generation single plants are mixed, and the It carried out molecular marker-assisted selection of dark endosperm mutant gene and rice blast resistance gene, and obtained three genes with dark endosperm mutant genotype Wx‑mqWx‑mq and rice blast resistance genotype Pi‑taPi‑ta and Pi‑bPi‑b. Gene homozygosity; Subsequent generations were selected for yield and agronomic traits, until the F7 generation was selected to produce high-yielding rice with stable and consistent agronomic traits, good taste, and resistance to rice blast. The rice not only has high yield, but is also resistant to rice blast and stripe leaf blight, combines the flexibility of glutinous rice and the elasticity of japonica rice, and has excellent eating quality. Application prospect.
Owner:JIANGSU ACAD OF AGRI SCI
Excellent flavour rice breeding method
ActiveCN101268757BImprove selection efficiencyShorten the breeding periodMicrobiological testing/measurementPlant genotype modificationHigh yieldingGene
The invention relates to a breeding method of rice with good taste, which belongs to the rice hereditary improvement and biotechnology application field. Wuxiangjing14 of the Jiangsu high-yielding non glutinous rice variety is hybridized with Guandong 194 of the high quality non glutinous rice variety to fit a group; F4 begins to select an individual plant; F5 begins to perform molecule labeling auxiliary selection, a good taste variety Nanjing 46 with stable and consistent economical character is obtained, and the mutant gene type of the dark endosperm thereof is Wx-mqWx-mq. The rice varietyof the Nanjing 46 carrying the mutant gene locus is breeded, the appearance of the endosperm is nebulous and milk-white, has a little worse transparence, runny rice quality, and transparent and bright surface, synthesizes the flexibility of sticky rice and the elasticity of rice, the cold rice is not hard, the taste and the quality are very good. The breeding method of rice with good taste has wide application prospect in the areas where the late round-grain nonglutinous rice is planted, such as Jiangsu, Shanghai, and Zhejiang, etc.
Owner:JIANGSU ACAD OF AGRI SCI
Formula of low-fat sour milk
The invention belongs to the field of milk products and particularly relates to a formula of low-fat sour milk. The formula comprises the effective components: milk, white granulated sugar and inulin. Every 1000L of low-fat sour milk is prepared by the following components by weight: 860-930L of raw milk, 60-85kg of white granulated sugar, 6-13kg of a stabilizing agent, 8-13kg of inulin, 4-5.8kg of polydextrose, 420-480ml of sour milk essence, 120-180ml of cream essence, 115-135DCU of strain and the balance of purified water. The low-fat sour milk prepared according to the technical scheme is fine and smooth in mouthfeel, thick in texture and moderate and tasty in sour flavor and is beneficial to improving the acceptance of consumers for the low-fat milk.
Owner:重庆光大(集团)有限公司
Compound fermented soybean milk and preparation method thereof
The invention relates to the field of dairy products fermented by taking beans as raw materials, in particular to a preparation method of compound fermented soybean milk. The compound fermented soybean milk is prepared by mixing black soybean powder and soybean powder according to a certain proportion to obtain a mixed soybean powder, and performing the steps of material dissolving, homogenizing, sterilizing, inoculating, fermenting and the like. The prepared compound fermented soybean milk has greater advantages in nutritional ingredients such as high-quality protein, dietary fiber, unsaturated fatty acid, trace elements, vitamin E, anthocyanin and isoflavone, has unique flavor in taste, and is higher in acceptability of consumers; in the preparation process, no waste residue is generated, the cost is saved, and the environment pollution caused by waste residue discharge is avoided.
Owner:KUNMING BIOLOGICAL MFG RES INST CO LTD
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