657 results about "Dried whole milk" patented technology

The invention relates to milk and a method for preparing thereof, in particular to fluid milk applicable for infants of 12-36 months old, which belongs to a milk technical field. The milk comprises 5.5-16 percent of full-cream milk powder, 0.12-3.3 percent of dried skimmed milk, 0.065-7.26 percent of sugar, 0.35-2.5 percent of vegetable oil, 0.01-0.6 percent of emulsifier, 3-10mg / 100 g of ethylamine sulfonic acid, 1-12mg / 100 g of nucleotide, 20-30mg / 100 g of casein phospho peptides, 0.3-10mg / 100g of DHA, 0.6-22mg / 100g of ARA, 4-15mg / 100g of lactoferrin, 20-130mg / 100g of GOS, 30-500mg / 100g of FOS, 5-35mg / 100g of choline, 3-28mg / 100g of phaseomannite, 0.007-0.08 percent of Vitamin B complex, 0.00005-0.08 percent of complex mineral element (by elements) and water for the rest percentage.

The invention discloses a preparation method and special yoghourt stabilizer of yoghourt with long shelf life. The method of the invention comprises the following steps: dissolving whole milk powder, stabilizer and sucrose; 2) preheating and homogenizing the materials; 3) sterilizing fluid milk at 90-95 DEG C for 5min, cooling; 4) inoculating, fermenting, breaking emulsion; 5) filling, sealing; 6) pasteuring; 7) cooling, packaging, and 8) inspecting and warehousing. In the method of the invention, the mixed yoghourt is creatively pasteurized, the flora in the yoghourt can be killed and the syneresis of protein resulting in precipitating large amount of whey can not be caused under the protection of the stabilizer; and after either stirred yoghurt or set yoghurt is pasteurized, the yoghourt stabilizer can realize the aims of preventing the precipitation of whey, improving mouthfeel and product quality and increasing product stability. The special yoghourt stabilizer of the invention can effectively prolong the shelf life of yoghourt without controlling the cold chain, and the product shelf life is up to six months under the room temperature.

The invention provides a chocolate coconut roll. The chocolate coconut roll comprises an egg roll, core stuffing which is filled in the egg roll, and a chocolate coating which is coated outside the egg roll; and the egg roll is prepared from the following ingredients: water, white granulated sugar powder, refined salt, phospholipid oil, salad oil, eggs, salt, beta-carotene and wheat flour, the core stuffing is prepared from the following ingredients: anhydrous margarine, lecithin, white granulated sugar powder, refined salt, grease milk powder, coconut powder, whey powder, toasted coconut essence, vanillin and ethyl maltol, and the chocolate coating is prepared from the following ingredients: cocoa butter substitute, lecithin, white granulated sugar powder, refined salt, grease milk powder, maltodextrin, whey powder, roasted coconut essence, vanillin and ethyl maltol. The invention also provides a preparation method of the chocolate coconut roll. The chocolate coconut roll is simple in preparation method, low in cost, rich in nutrients, reasonable in matching, good in taste and fragrant.

The invention discloses an edible milk tablet having the effect of protecting eyes. Compared with the conventional edible milk tablet, the eye protecting milk tablet is prepared by evenly mixing and pressing the following materials in specified proportion: full-cream milk powder, skim milk powder, lutein, Chinese wolfberry powder, blueberry powder, gelatinized starch and other auxiliary materials.Each 100 g of finished milk tablets comprise the following components in percentage by mass: (5 to 65) percent of full-cream milk powder, (20 to 70) percent of skim milk powder, (0.002 to 0.020) percent of lutein, (1.0 to 15) percent of Chinese wolfberry powder and (1.0 to 10) percent of blueberry powder. The lutein, the Chinese wolfberry powder and the blueberry powder have the effect of protecting the eyes, and the milk tablet prepared by combing the lutein, the Chinese wolfberry powder, the blueberry powder and the full-cream milk powder has stronger eye protecting physiological activity.The components are food, food with homology of herbs and food or nutritional fortifiers approved by health departments. The eye protecting milk tablet comprises the manufacturing process of preheating, multiple dilutions of traceingredients, preparation, tabletting, inspection, packaging, and finished product obtaining. The product is suitable for groups using computer for a long time, young students, elder groups and personnel frequently using eyes to operate fine instruments and drive.

The invention provides a sport nutrition solid drink. The component of the sport nutrition solid drink comprises ginseng powder, an oligopeptide, whey protein powder, an inulin, a taurine, a branched chain amino acid, whole milk powder and a food additive. The beneficial effect of the sport nutrition solid drink is that the ginseng powder (artificial cultivation), the oligopeptide, the whey protein powder, a glutamine, and the branched chain amino acid are matched up so that the function of each component can be effectively acted, the synergistic effect between components is used better, the sports fatigue is effectively relieved, the sport injury is prevented, and the immunity of the organism is enhanced. The invention further provides a preparation method based on the sport nutrition solid drink.

The invention relates to a preparation method of double-protein polypeptide soya-bean milk powder solid beverage, which comprises the following steps: (1) soybean is used to prepare soya-bean milk; (2) the enzyme in partial soybean protein of the soya-bean milk is treated with enzymolysis by prolease into soybean polypeptide; (3) the enzyme is killed to obtain polypeptide soya-bean milk; (4) the following raw materials are first prepared: the polypeptide soya-bean milk, whole milk powder, maltose syrup, white sugar, soybean fiber, edible soybean oil, soybean oligosaccharide, edible calcium carbonate, vitamin A and vitamin D; and then the whole milk powder, the maltose syrup, the white sugar, the soybean fiber, the edible soybean oil, the soybean oligosaccharide, the edible calcium carbonate, the vitamin A and the vitamin D are added into the polypeptide soya-bean milk and mixed evenly, to obtain mixed liquid; (5) the mixed liquid receives spray drying treatment, and the double-protein polypeptide soya-bean milk powder solid beverage is obtained. The double-protein polypeptide soya-bean milk powder solid beverage prepared by the invention has vegetable protein, animal protein, the soybean polypeptide, high nutrition value and is better for the health of human body.

The invention discloses a bitter-gourd nutritious food with an auxiliary hypoglycemic effect, which is prepared from the following raw materials in parts by weight: 20-30% of soybean flour, 10-25% of expanded powder, 10-25% of maltodextrin, 5-15% of whole milk powder, 1-15% of ultrafine bitter-gourd powder, 1-10% of activated oat fiber and 1-3% of inulin. The invention further discloses a preparation method of the bitter-gourd nutritious food. The bitter-gourd nutritious food contains a variety of blood sugar regulating factors such as bitter-gourd polysaccharides, saponins and activated oat fiber, has delicate taste, is convenient to eat and easy to accept by the consumers and can be used as the dietary supplement or diet substitute to assist to reducing the blood sugar of the patients with diabetes.

The invention discloses a milk beverage and a preparation method thereof, and particularly relates to a compound protein milk beverage and a preparation method thereof. The compound protein milk beverage disclosed by the invention is prepared from the following raw materials in percentage by mass: 3-6% of a walnut-peanut butter, 0.5-2% of whole milk powder, 3-6% of white granulated sugar, 0.2-1% of emulsion stabilizer, 0.01-0.06% of sweetening agent, 0.02-0.1% of essence, and the balance of water. The preparation method comprises the following steps of: roasting, grinding, proportioning, homogenizing and sterilizing. The compound protein milk beverage disclosed by the invention combines the animal proteins of milk and the vegetable proteins of peanuts and walnuts, and retains the nutrient substances such as protein, fat, vitamins, trace elements and the like, thereby achieving an effect of nutrition complementation and improving the taste. According to the preparation method, the utilization rate of peanuts and walnuts is improved, the waste and the pollution are reduced, and the full-bodied flavors of walnuts and peanuts are kept to the maximum; and the energy consumption in the production process can be reduced to the maximum, the production time is shortened, and the stability of product quality is improved.

The invention relates to purple sweet potato milk pudding which comprises the following components in parts by weight: 5-25 parts of purple sweet potatoes, 60-80 parts of milk, 1-5 parts of whole milk powder, 1-10 parts of single cream, 0.05-10 parts of a sweetening agent, 0.25-0.50 part of agar, 0.8-1.5 parts of modified starch and 0.05-0.15 part of an edible essence. The invention also provides a method for processing the purple sweet potato milk pudding. The purple sweet potato milk pudding is light purple or purple, attractive in color and luster, fine and uniform in tissue, free of bubble and whey separation, fresh, smooth and mellow in taste, thick in milk flavor and proper in sweetness, has natural aroma and a unique flavor, leads endless aftertaste and is well received by customers. The purple sweet potato milk pudding can be subjected to temperature fluctuation and vibration in the transport process, and the phenomena of product deformation, breakage, water seepage and the like in the transport and sale processes can be effectively avoided.

The invention relates to an instant ginger and date solid milky tea, which comprises following materials by weight percentages: 40-60 percent of white granulated sugar, 20-45 percent of whole milk powder, 5-15 percent of ginger powder, 5-15 percent of red date powder, 0.9-4 percent of instant black tea powder and 0.07-0.37 percent of sodium carboxymethyl cellulose. The invention further provides a production method of the instant ginger and date solid milky tea, which comprises the following steps of: 1) preparation of the ginger powder; 2) preparation of the red date powder; 3) mixing the instant black tea powder, the whole milk powder, the sodium carboxymethyl cellulose and the white granulated sugar, adding the ginger powder after the boiling, boiling for 2min, and then adding the whole milk powder and the red date powder; and 4) homogenizing until the homogenized paste passes through a screen of 160 meshes, precooling, drying, and obtaining the instant ginger and date solid milky tea. The invention makes up the defects of the existing technology, and provides the solid milky tea which has multiple health-care functions, developmental nutrition, savoury and mellow, good taste, uniform products, smooth taste and low price.