96 results about "Dairy servings" patented technology

Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization.

The invention relates to a formula of a cookie for improving constipation laxation and a preparation method. The medical ingredients are as follows: cassia seed, fructus cannabis, cinnamon and radish seed. Extracts are obtained by using the preparation method such as squeezing and water extraction; the extracts are used with wheat flour, sugar (with or without), fat, dairy and egg as the main ingredients; emulsifier, raising agent, modifier and other excipients are added; and the cookie is made by flour mixing, forming, baking, cooling, or sandwiching, or coating and packaging process. The formula has a reasonable component; all the added Chinese herbal medicines can be used as medicine or food which can be eaten and can prevent and cure diseases; the process is advanced and practical; the made cookie has better flavor and can be used for people with constipation.

A process for manipulating the flavor of a single mass of chocolate by adding a flavor effective amount of a non-cocoa and/or milk/dairy flavor attribute to the chocolate mass wherein the flavor provides any of the following attributes: roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, astringent or praline.

The invention provides a liquid dairy product containing linoleic acid and linolenic acid. The linoleic acid exists in the liquid dairy product in a plant oil form; and the liquid dairy product comprises the following components by weight: 400 to 900 portions of liquid milk, 30 to 50 portions of plant oil, 4 to 6 portions of linolenic acid, 1.0 to 3.5 portions of emulsifier and 0.5 to 1.5 portionsof thickening agent. The liquid dairy product is added with the linoleic acid and the linolenic acid, and is added with the emulsifier and the thickening agent in proper proportion to successively solve the problem that the quality of the components added is not stable in the ultra-temperature liquid milk, so that the product has normal flavor and mouthfeel and stable quality.

The invention discloses a method for preparing composite strain fermented milk flavor essence. The method comprises the following steps of: dissolving, fermenting for the first time, sterilizing for the first time, separating for the first time, adjusting, fermenting for the second time, sterilizing for the second time, separating for the second time and texturing. In the step of fermenting for the first time, lactobacillus strains are used, and in the step of fermenting for the second time, yeast strains are used; the obtained milk flavor essence has strong volatile fragrance and fermented mouthfeel, and can be modified into milky white or butter yellow paste products according to the requirement; and the milk flavor essence has the strong and natural fragrance of milk and butter, has the characteristics of stable flavor and high applicability, and can be applied to food such as dairy products, drinks, cold drinks, candies, bakery products and the like.

The invention relates to starch used in the food industry, more specifically to starch used in processed foodstuff that, at least in one processing step, is subject to heat and, or shear treatment. The invention provides use of modified starches and methods to use these in foodstuffs (soups, (dairy) desserts, sauces, creams, dressings, fillings and such), that, when used in preparing foodstuff that is subject to heat and/or shear treatment, provide said foodstuff with the so desired smooth, short textures and shiny appearance, even after prolonged treatment where use of other starches would render the product slimy, coarse or dull.

The invention discloses a processing method for dairy cake on a large scale, and belongs to the technical field of dairy product processing. The processing method of the dairy cake comprises the following sequential steps of (1) pretreating of raw materials: subjecting fresh milk to centrifugal milk purification, regulating a total solid content in the fresh milk to 10.5-11.5% of the mass of the milk and sterilizing for 30 minutes at a temperature of 61-65 DEG C; (2) inoculating a leavening agent: cooling the milk to a temperature of 40-44 DEG C and inoculating the leavening agent according to a mass of 1.5-2% that of the of the milk; and (3) curding the milk: cooling the milk fermented by the step (2) to a temperature of 33-37 DEG C, adding Danisco chymosin with a mass of 0.04-0.06% that of the milk, curding for 45-65 minutes to obtain curds, and shaping by squeezing the curds to obtain the dairy cake. The prepared dairy cake tastes fine and smooth with mellow fragrance, does not loose when being diced, has stable quality, is healthy, has a long quality guarantee period, is suitable for large-scale production, and meets requirements of QS signs.

The invention provides a preparation method of whole-bean soybean milk taking high-pressure homogenization as a main process. The preparation method of the whole-bean soybean milk taking the high-pressure homogenization as the main process comprises the following steps: baking soybeans so as to have husk of the soybeans separated; mixing the husk-separated soybeans with hot water, and carrying outdry pulp-grinding so as to obtain an original soybean milk solution; performing high-pressure homogenizing on the original soybean milk solution; and then, cooking the original soybean milk solutionsubjected to the high-pressure homogenizing, and carrying out enzyme inactivation so as to obtain the whole-bean soybean milk. The invention further provides the whole-bean soybean milk prepared by the preparation method. The preparation method of the whole-bean soybean milk provided by the invention takes the dry pulp-grinding as the main pulp grinding means and the high-pressure homogenizing asthe main crushing means, so that high-capacity production requirements in modern enterprises can be met; and moreover, the capacity of the preparation method of the whole-bean soybean milk can be basically the same as the capacities of common normal-temperature dairy product preparation methods. In addition, the preparation method of the whole-bean soybean milk is greatly optimized in processing steps, and greatly reduced in processing steps and energy consumption; and moreover, the preparation method is shortened in processing time, and reduced in excessive loss of soybean nutrients caused bylong-time high temperature in the process of soybean milk preparation.

The invention provides a method of producing a fermented milk product having a favorable particle size distribution state, wherein the particle sizes fall within a definite range centering around a desired value and the particle size distribution is not so widespread, without specially lowering the viscosity, and a fermented milk product produced thereby. A method of producing a fermented milk product involving the step of milling a fermented milk curd obtained by fermenting a yogurt mix containing at least one member selected from among milk, milk products and milk protein, wherein the step of milling the fermented milk curd is performed by extruding the fermented milk curd through multiple openings of from 325-mesh to 1300-mesh in size (in accordance with sieve size standards defined in JIS), and a fermented milk product produced thereby.

The invention provides a whole soybean milk preparation method with high-pressure jet homogenization as a main process. The method comprises the following steps: baking soybeans and performing soybeanhull separation; mixing the obtained soybeans after soybean hull separation with hot water, and performing dry refining; performing high-pressure jet homogenization on the soybean milk raw pulp obtained by dry refining; and performing pulp-boiling and enzyme inactivation on the soybean milk raw milk after high-pressure jet homogenization to obtain the whole soybean milk. The invention also provides the whole soybean milk prepared by the method. The invention provides the whole soybean milk preparation method using dry refining as a main refining manner and high-pressure jet homogenization asa main crushing manner. The method can meet high-capacity production of enterprises at present, and the production capacity of the method can be basically the same as that of common normal-temperaturedairy products. At the same time, the processing steps are greatly optimized, and the processing steps and energy consumption are greatly reduced. At the same time, the processing time is shortened,and the excessive loss of soybean nutrients caused by long-term high temperature in the process is reduced.

The present invention is directed to an extruded food product constituent composed of a gelling food product constituent extrudate and method of extruding a gelling food product constituent extrudate used as an ingredient of a food product normally using a gelling gum, like guar gum, xanthan gum or carrageenan as an ingredient. The gelling food product extrudate is composed of cold-water soluble gelling pregelatinized starch formed of starch in a starch-containing admixture modified by extrusion at extrusion pressures greater than 2000 PSI that gels when mixed with water, which preferably also modifies additional starch or starches in the admixture into a plurality of different molecular weight polymers of a cold-water soluble gellant that polymerize forming a gel when mixed with water, preferably forming a hydrocolloid gel, which more preferably is a self-gelling gel, which even more preferably is a thermo-reversible gel crosslinked by one or more proteins freed by or modified during extrusion. Preferred admixtures configured to produce gelling extrudates include admixtures composed of cereal grains, including sorghum, wheat, oats, barley and/or corn, and/or legumes, including chick pea, yellow pea, pea and/or lentils with legume containing admixtures producing gelling extrudates that form thicker gels whose viscosity increases over time that are well suited for use in non-dairy dairy substitutes like non-dairy butter, non-dairy creamers, non-dairy whipped cream, non-dairy yogurt, non-dairy cream cheese, non-dairy cheese, and non-dairy ice cream.