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371 条记录 (耗时 0.017 秒)

    Processes for the production of protein-containing nutriments and fodders
    122.
    发明授权
    Processes for the production of protein-containing nutriments and fodders 失效
    用于生产含蛋白质的营养物和饲料的方法

    公开(公告)号：US3968257A

    公开(公告)日：1976-07-06

    申请号：US585291

    申请日：1975-06-09

    申请人： Hans Muller

    发明人： Hans Muller

    IPC分类号： A23C21/02 ,  A23J1/18 ,  A23K1/00 ,  C12N1/02 ,  C12N1/16 ,  A23C21/00

    CPC分类号： A23C21/02 ,  A23J1/18 ,  A23K10/12 ,  C12N1/02 ,  C12N1/16 ,  Y10S435/94

    摘要： Processes for the production of essentially solid nutriments and fodders containing a high content of proteins by the cultivation of a yeast on a liquid culture medium consisting of whey containing at least a substantial portion of its original soluble proteins and thereafter separating from the resulting brew the solids consisting of yeast cells and the original soluble proteins or products of the original soluble proteins by means of an ultrafilter provided with one or more membranes that are essentially impervious to soluble proteins and subsequently drying the said solids.The preliminary separation of the soluble proteins from the whey by centrifugal separation or by ultrafiltration, as described in the prior art, is avoided. In such prior ultrafiltration processes, the membranes of the ultrafilter become clogged with the soluble proteins, thereby retarding and ultimately stopping the filtration. The brew that is produced in accordance with the processes of the present invention which contains yeast cells together with the original soluble proteins or products thereof can be separated in an ultrafilter at a faster rate than the soluble proteins could have been preliminarily separated from the whey and the ultrafilter membranes do not become clogged with the solids that are thus separated.

    摘要翻译： 通过在含有至少大部分原始可溶性蛋白质的乳清组成的液体培养基上培养酵母以生产含有高含量蛋白质的基本上固体营养物质和饲料的方法，然后从所得酿造物中分离出固体 由酵母细胞和原始可溶性蛋白质或原始可溶性蛋白质的产物通过提供一种或多种基本上不可渗透可溶性蛋白质并随后干燥所述固体的膜的超滤器组成。

    Process for improving whipping properties of aqueous protein solutions
    123.
    发明授权
    Process for improving whipping properties of aqueous protein solutions 失效
    提高蛋白质水溶液的搅打性能的方法

    公开(公告)号：US3935323A

    公开(公告)日：1976-01-27

    申请号：US422213

    申请日：1973-12-06

    申请人： Joseph V. Feminella ,  Donald A. Grindstaff

    发明人： Joseph V. Feminella ,  Donald A. Grindstaff

    IPC分类号： A23C21/00 ,  A23J3/08 ,  A23J1/20 ,  A23G3/00 ,  A23J3/02

    CPC分类号： A23J3/08 ,  A23C21/00

    摘要： Aqueous solutions containing dissolved cheese whey protein exhibiting improved whipping properties are obtained by heating the solution to within the range of at least 90.degree. C. to less than 99.degree. C., thereafter cooling the solution to less than 60.degree. C., and whipping the solution within about 8 hours after heating. The process is particularly effective with protein solutions derived from cheese whey protein concentrates.

    摘要翻译： 通过将溶液加热到至少90℃至小于99℃的范围，然后将溶液冷却至低于60℃并搅拌，得到含有溶解的干酪乳清蛋白的水溶液，其具有改善的搅打性能 该溶液在加热约8小时后。 该方法对来自干酪乳清蛋白浓缩物的蛋白质溶液特别有效。

    Substitute product for nonfat dry milk and method for forming
    125.
    发明授权
    Substitute product for nonfat dry milk and method for forming 失效
    替代脱脂乳的产品和成型方法

    公开(公告)号：US3911143A

    公开(公告)日：1975-10-07

    申请号：US6553570

    申请日：1970-08-20

    申请人： FOREMOST MCKESSON

    发明人： COLMEY JOHN C ,  HENSELMAN MARLENE R

    IPC分类号： A23C9/15 ,  A23C21/06 ,  A23C21/00

    CPC分类号： A23C21/06 ,  A23C9/1512

    摘要： A method for forming a substitute for nonfat milk in such uses as a dough additive for baked products. The method includes the treatment of aqueous whey, preferably in concentrate form, with calcium hydroxide to form a whey buffer complex capable of controlled release of dissociated calcium ions. Thereafter, casein is added to react with the calcium and form a stable dispersion of calcium caseinate throughout the whey and to form a complex product. This complex may be further reacted with sodium phosphate to form another product with calcium phosphate bridges in the complex. Either product may be dry blended with sodium caseinate to increase the overall protein content, if desired for a particular function as a nonfat milk substitute.

    摘要翻译： 一种用于在用作焙烤产品的面团添加剂的用途中形成脱脂奶的替代物的方法。 该方法包括用氢氧化钙处理优选浓缩形式的乳清水溶液以形成能够释放离解的钙离子的乳清缓冲液复合物。 此后，加入酪蛋白以与钙反应，并在整个乳清中形成酪蛋白酸钙的稳定分散体并形成复合产物。 该络合物可以进一步与磷酸钠反应，以在络合物中与磷酸钙桥接形成另一种产物。 任何一种产品都可以与酪蛋白酸钠干混，以增加总蛋白质含量，如果需要，作为脱脂奶替代物的特定功能。

    Beverage containing egg albumen and whey
    126.
    发明授权
    Beverage containing egg albumen and whey 失效
    含有蛋白质和白色的饮料

    公开(公告)号：US3737326A

    公开(公告)日：1973-06-05

    申请号：US3737326D

    申请日：1971-07-23

    申请人： KELLOG CO

    发明人： BASSO J ,  FULGER C

    IPC分类号： A23C21/04 ,  A23L2/66 ,  A23L1/00 ,  A23C21/00

    CPC分类号： A23C21/04 ,  A23L2/66

    摘要： BEVERAGE MIX CONTAINING SWEETENER, COLOR, FLAVOR, FOOD ACID, AND ALL THE SOURCE OF PROTEIN, EGG ALBUMEN AND WHEY. THE SHEY CONSTITUTES FROM ABOUT 20% TO ABOUT 50% OF THE PROTEIN OF THE ALBUMEN AND WHEY MIXTURE AND INHIBITS THE TASTE AND ODOR OF THE EGG ALBUMEN IN THE FINAL BEVERAGE.

    Preparation of a bland whey product
    127.
    发明授权
    Preparation of a bland whey product 失效
    BLAND WHEY产品的制备

    公开(公告)号：US3728128A

    公开(公告)日：1973-04-17

    申请号：US3728128D

    申请日：1970-10-05

    申请人： BEATRICE FOODS CO

    发明人： LUKSAS A

    IPC分类号： A23C21/02 ,  A23C21/00

    CPC分类号： A23C21/02 ,  Y10S435/942 ,  Y10S435/943

    摘要： THE OBJECTABLE ODORS AND TASTE OF WHEY ARE REMOVED THEREFROM AND A BLAND WHEY PRODUCT IS PRODUCED BY GROWING YEASTS IN A FLUID WHEY SYSTEM CONTAINING AT LEAST 10 P.P.M. OF DISSOLVED OXYGEN TO SUBSTANTIALLY PREVENT FERMENTATION AND PROVIDE ASSIMILATION.