Spotted deer velvet nucleic acid series dairy product and production process thereof
A technology of sika deer and antler nucleic acid is applied in the field of a series of dairy products to achieve the effects of correcting taste, promoting absorption and prolonging residence time
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Embodiment 1
[0018] Sika deer antler nucleic acid microcapsules
[0019] According to the proportion of sika deer antler nucleic acid and β-cyclodextrin 1:1~5, the nucleic acid is microencapsulated by complex coacervation microcapsule granulation technology, and β-cyclodextrin is used as the wall material of the microcapsules , the thickness of the microcapsule wall is 0.2-10 μm, and the particle size range of the microcapsule is 5-200 μm.
[0020] The cyclodextrin used for embedding can also be γ-cyclodextrin, and can also contain hydroxypropyl-β-cyclodextrin, hydroxyethyl-β-cyclodextrin or methyl-β-cyclodextrin.
Embodiment 2
[0022] Sika deer antler nucleic acid fresh milk
[0023] Take 998-999.5Kg of fresh milk, after passing the acceptance check, go through coarse filtration, clean the milk and cool to 1-4°C. Then perform homogenization (temperature 60-70°C, first-stage homogenization pressure 16-26MPa, second-stage pressure 2-5MPa) and sterilization (73±2°C, 15s). After the milk liquid was cooled down by cooling, 0.5~2kg of the sika deer antler nucleic acid microcapsules embedded in Example 1 (different additions can be selected according to the different concentrations of the contained DNA and RNA) 60 After Co treatment, add it to the temporary storage tank, mix it and fill it into the warehouse. The finished product contains 0.125-0.5g / 250g / bag of sika deer antler nucleic acid.
[0024] Example 2
[0025] Sika deer antler nucleic acid yoghurt
[0026] Take 898-899.5Kg of fresh milk, after passing the acceptance check, go through coarse filtration, milk cleaning, and then cool to 1-4°C for ...
Embodiment 3
[0028] Sika deer antler nucleic acid ice cream
[0029] According to the formula design requirements of 100Kg, take 7.32Kg of cream, 15Kg of cream, and 13.87Kg of condensed skim milk, put them into a circular interlayer tank with agitator and heat them to 60-80°C, then add 5.15Kg of skim milk powder and 9.7Kg of sucrose, 0.50Kg emulsifying thickener, 48.26-48.41Kg water, 0.05-0.2Kg sika deer antler nucleic acid embedded in microcapsules, hydration and stirring for 20-40 minutes. Then homogenize (homogeneous pressure level 16-26MPa, level 2 pressure 2-5MPa) and sterilize (80-83°C, 30s). Then cool to 0-4°C and keep for 4-24 hours. It is then sent to a freezer for freezing. When good sensory properties and expansion rate (80-100%) are obtained, it is packaged and refrigerated at -3--10°C. The finished product contains 0.05-0.2 g / 100 g of sika deer antler nucleic acid.
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