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403 条记录 (耗时 0.014 秒)

    FOOD TREATMENT
    74.
    发明申请
    FOOD TREATMENT 审中-公开
    食品处理

    公开(公告)号：WO1990009106A2

    公开(公告)日：1990-08-23

    申请号：PCT/GB1990000176

    申请日：1990-02-06

    申请人： ELOPAK LIMITED ,  CASTBERG, Helge, B. ,  RYSSTAD, Gunnar

    发明人： ELOPAK LIMITED

    IPC分类号： A23C09/13

    CPC分类号： A23C9/1307 ,  A23C9/1234 ,  A23C9/1524 ,  A23C2240/20

    摘要： A method of converting pasteurized milk into a fermented milk comprises high-temperature heat treatment of the pasteurized milk, followed by carbonization of the heat-treated milk with CO2 gas, then adding a starter culture to the carbonized milk, followed by incubation of the inoculated milk.

    摘要翻译： 将巴氏杀菌乳转化为发酵乳的方法包括对巴氏消毒牛奶进行高温热处理，然后用CO 2气体对经热处理的牛奶进行碳化，然后向碳酸奶中加入起始培养物，接着孵育接种的 牛奶。

    PROTEIN PRODUCT
    75.
    发明申请
    PROTEIN PRODUCT 审中-公开
    蛋白产品

    公开(公告)号：WO1989005098A1

    公开(公告)日：1989-06-15

    申请号：PCT/US1988004249

    申请日：1988-12-02

    申请人： SINGER, Norman, S.

    发明人： LATELLA, Joseph ,  YAMAMOTO, Shoji

    IPC分类号： A23J01/20

    CPC分类号： A23C9/1307 ,  A23J3/00

    摘要： The present invention provides proteinaceous, water-dispersible macrocolloids which in a hydrated state have a substantially smooth, emulsion-like, organoleptic character. The macrocolloids may be produced from a variety of substantially soluble undenatured protein starting materials by controlled heat denaturation under high shear conditions.

    MILK PREPARATIONS
    76.
    发明申请
    MILK PREPARATIONS 审中-公开
    奶制品

    公开(公告)号：WO1985003621A1

    公开(公告)日：1985-08-29

    申请号：PCT/EP1985000060

    申请日：1985-02-21

    申请人： INTERPRODUCT IP AG ,  LAUFER, Wolfgang

    IPC分类号： A23C09/18

    CPC分类号： A23C19/082 ,  A23C9/1307 ,  A23C2250/054 ,  A23L13/424 ,  A23L17/70 ,  A23L33/19

    摘要： New process for producing milk preparation products sui generis with adjusted energetic and nutrient values, preferably lean in calories, fat and cholesterine, and without using chemically treated starting products nor chemically produced additives. To produce such milk preparations, original milk and/or a milk emulsion is used as basic ingredient and optionally one or a plurality of other food products as characteristic ingredient(s). The milk preparation products produced according to said process have, despite a low calorific value (mainly from 80 to 130 kcal) a composition of active and nutrient substances with improved, very natural, varied and equilibrated nutritive value which corresponds as to the appearance, the taste and the consistency, to the conventional comparable products. The preservation is improved with respect to conventional products.

    摘要翻译： 生产牛奶制品的新工艺，具有调节能量和营养价值，优选卡路里，脂肪和胆固醇，并且不使用化学处理的起始产品或化学产生的添加剂。 为了生产这样的乳制品，使用原始乳和/或乳乳液作为基本成分和任选的一种或多种其它食品作为特征成分。 根据所述方法生产的乳制品具有低热值（主要为80至130千卡），具有改善的，非常自然，变化和平衡的营养价值的活性和营养物质的组合物，其对应于外观， 味道和一致性，与传统的可比产品。 相对于常规产品而言，保存性得到改善。

    METHOD AND SYSTEM FOR IMPROVING YOGURT TEXTURE DURING YOGURT MANUFACTURE
    80.
    发明申请
    METHOD AND SYSTEM FOR IMPROVING YOGURT TEXTURE DURING YOGURT MANUFACTURE 审中-公开
    在YOGURT制造过程中改善YOGURT纹理的方法和系统

    公开(公告)号：WO2016130169A1

    公开(公告)日：2016-08-18

    申请号：PCT/US2015/029245

    申请日：2015-05-05

    申请人： SOUTH DAKOTA BOARD OF REGENTS

    发明人： PATEL, Hasmukh ,  METZGER, Lloyd ,  MELETHARAYIL, Gopinathan

    IPC分类号： A23C9/13 ,  A23G9/20

    CPC分类号： A23C9/1307 ,  A23C9/142 ,  A23C9/1512 ,  A23C2210/202 ,  A23C2240/20 ,  A23V2002/00 ,  A23V2250/11

    摘要： A method for improving yogurt texture in a yogurt manufacture process includes providing a volume of milk, injecting carbon dioxide (CO 2 ) at a selected injection pressure into the provided volume of milk to establish a selected pH level in the provided volume of milk, storing the CO 2 -injected milk at a selected temperature for a selected time period, forming a retentate by applying a filtration process to the CO 2 -injected milk, mixing the retentate with a volume of non-treated milk to form a mixture of retentate and non-treated milk in a selected proportion and forming a yogurt product with the mixture of retentate and non-treated milk.

    摘要翻译： 一种用于改善酸奶制造方法中的酸奶质地的方法包括提供一定体积的牛奶，以选定的注射压力将二氧化碳（CO 2）注入到所提供的体积的牛奶中，以在所提供的乳汁体积中建立选定的pH水平， 二氧化碳注射的牛奶在所选择的温度下选定的时间段，通过对二氧化碳注射的牛奶进行过滤过程形成渗余物，将渗余物与一定体积的未处理的牛奶混合以形成滞留物和未处理的牛奶的混合物 以选定比例的牛奶，并与渗余物和未处理的牛奶的混合物形成酸奶产品。