子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 乳清制品以及制备方法 | CN200580048565.6 | 2005-12-23 | CN101123884A | 2008-02-13 | 高宏平; 帕拉塔萨·哈维; 哈津德·辛格 |
| 本发明提供了制备干燥的改性乳清蛋白浓缩物的方法。使用含有低于5％的总固体和基于干重的浓度低于70mmol/kg的混合的钙和镁的乳清蛋白溶液，且该乳清蛋白溶液的pH为6.0－7.5。使该溶液加热至大于70℃并持续至多达60分钟以使所述乳清蛋白变性。然后将该溶液冷却至40℃－60℃；随后喷雾干燥。可选择地，较高起始浓度的总固体可用于在刮面热交换器上实施加热的实施方案中。 | ||||||
| 2 | 从食品中除水的方法 | CN200980160648.2 | 2009-07-24 | CN102469799A | 2012-05-23 | 乔迪·波阿迪斯·赫尔南德兹-索斯卡 |
| 本发明涉及一种从可能已被预先冷冻的、已调味或未调味的食品中除水的方法，可以加入配料和调味品，其中具有食盐，并且特别地，在特殊产品的情况下不具有食盐。本发明的目的是使得去除包装中的新鲜产品所包含的水成为可能。主要地，该方法包括：将产品包裹在可渗透的膜中，该可渗透的膜可以充当包装，并且可选地，还将该产品包裹在所述可渗透的膜下方的包装中，然后至少在该产品的基底设置螯合层，例如，食盐和/或加入食盐的其它添加剂，最后在真空下封闭产品以便去除水，所述膜可以能沿单向(从内向外)渗透，或者能沿双向渗透。 | ||||||
| 3 | 浓缩奶及其制备方法 | CN200980131901.1 | 2009-08-19 | CN102123602A | 2011-07-13 | 菅原崇; 本多健志; 村上里香; 越膳浩 |
| 本发明要解决的技术问题是提供一种蛋白质、钙等的浓度比现有牛奶高、营养价值高，但具有清爽口感的浓缩奶。本发明通过在灭菌处理之前对非脂乳固体浓度高的浓缩奶进行脱氧处理，使其粘度降低，从而能够提供一种具有良好口感的浓缩奶。 | ||||||
| 4 | 具有改善的口感的奶粉 | CN201580069892.3 | 2015-12-21 | CN107105706A | 2017-08-29 | M·克勒斯; N·罗雷尔; C·J·E·施密特; E·科罗杰伊奇克; M·N·瓦格拉 |
| 本发明涉及一种包含酪蛋白和乳清蛋白质的奶粉，其中在水性介质中重构的所述奶粉包含通过激光衍射测量的平均直径值Dv50为至少1微米的酪蛋白‑乳清蛋白质/脂肪聚集体。本发明还涉及一种制备奶粉的方法，其包括以下步骤：在低于25℃的温度下提供液体乳浓缩物，将pH调节到5.7至6.4，在80至150℃下加热3至300秒，冷却至低于70℃并任选地将pH再调节到介于6.5至6.8之间，干燥组合物，并且通过该方法获得的奶粉用于生产成长乳、烹饪沙司、咖啡混合物、茶和咖啡奶精或可可麦芽饮料。 | ||||||
| 5 | 浓缩奶及其制备方法 | CN200980131901.1 | 2009-08-19 | CN102123602B | 2013-11-27 | 菅原崇; 本多健志; 村上里香; 越膳浩 |
| 本发明要解决的技术问题是提供一种蛋白质、钙等的浓度比现有牛奶高、营养价值高，但具有清爽口感的浓缩奶。本发明通过在灭菌处理之前对非脂乳固体浓度高的浓缩奶进行脱氧处理，使其粘度降低，从而能够提供一种具有良好口感的浓缩奶。 | ||||||
| 6 | 粉末饮料及其制备方法 | CN02825604.2 | 2002-12-17 | CN1606409A | 2005-04-13 | 井上孝司; 加藤和佳子 |
| 本发明提供一种制备粉末饮料的方法，其特征在于，将液体食品经过电解处理和/或通电流处理，并干燥和粉末化，如果需要，进一步造粒。对于液体食品，可以采用咖啡萃取物、咖啡香精(浓缩的咖啡萃取物)、奶和预处理奶等。本发明获得的速溶咖啡可以长时间贮存，并不会带来风味或品质的劣化，不需要使用食品添加剂。 | ||||||
| 7 | Method for producing mineral whey product | JP2011272857 | 2011-12-14 | JP2012080896A | 2012-04-26 | PHILLIPS MICHAEL JOHN |
| PROBLEM TO BE SOLVED: To provide a process for the production of a commercial mineral whey product derived from a feed stream of milk or whey, the process including the following steps.SOLUTION: The process includes the steps of: primary de-mineralisation of the feed stream, preferably carried out by either membrane separation or ion exchange to produce a high potassium stream and a demineralised stream; secondary demineralisation of the high potassium stream, either by precipitation and subsequent separation of a predominantly calcium-phosphate complex, or by the removal of calcium by ion exchange; concentrating the high potassium stream to obtain a concentrate having a total solids content of around 20 to 60% by weight; and further processing of the concentrated high potassium stream into a desired form for storage and distribution. | ||||||
| 8 | METHOD FOR REMOVING WATER FROM A FOOD | EP09847517 | 2009-07-24 | EP2457446A4 | 2013-03-20 | BOADES HERNANDEZ-SONSECA JORDI |
| 9 | POWDERY DRINKS AND PROCESS FOR PRODUCING THE SAME | EP02788852 | 2002-12-17 | EP1464233A4 | 2007-01-17 | INOUE TAKASHI; KATO WAKAKO |
| The present invention provides a process for producing a powdered drink characterized by subjecting a liquid food to electrolysis treatment and/or current passage treatment, and drying and powdering, further allowed by granulating, if necessary. As the liquid food, coffee extract, coffee essence (concentrated coffee extract), milk, pretreated milk and etc. may be used. The instant coffee obtained in the invention can be preserved for a long period of time without deterioration of flavor or quality, without using a food additive. | ||||||
| 10 | MILK POWDER WITH IMPROVED MOUTH FEEL | US15538132 | 2015-12-21 | US20170367362A1 | 2017-12-28 | Markus Kreuss; Nicole Rohrer; Christopher Joseph Etienne Schmitt; Eric Kolodziejczyk; Madansinh Nathusinh Vaghela |
| The present invention relates to a milk powder comprising caseins and whey proteins wherein the powder upon reconstitution in an aqueous medium comprises casein-whey protein/fat aggregates having a mean diameter value Dv50 of at least 1 mycrom as measured by laser diffraction. The invention also relates to a process for preparing a milk powder including the steps of providing a liquid milk concentrate at T<25° C., adjusting pH to 5.7-6.4, heating at 80-150° C. for 3-300 s, cooling to below 70° C. and optionally readjusting the pH to between 6.5-6.8, drying the composition, and the milk powder obtained by this process for producing growing up milks, culinary sauces, coffee mixes, tea and coffee creamer or cocoa-malt beverages. | ||||||
| 11 | PROCESS AND APPARATUS FOR PRODUCING DIETARY FIBER PRODUCTS | US09360262 | 1999-07-26 | US20030194473A1 | 2003-10-16 | BRUCE K. REDDING JR.; JEROME HARDEN |
| Dietary fibers have their properties modified by applying a shock wave to a dispersion of the fibers in a fluid carrier. Pressure from a piston, in either a single or a series of compressive strokes or pulses exerted on the dispersion applies the shock wave. Increasing the effect of cavitation caused by the shock wave can enhance the modified properties of the fibers. The resulting pressure treated dietary fiber exhibits reduced calories, higher insoluble fiber content, reduced moisture absorption properties, and greater uniformity from batch to batch. | ||||||
| 12 | Preparation of milk powder | US20170450 | 1950-12-19 | US2663644A | 1953-12-22 | FREDERICK HANSEN FRANCIS |
| 13 | Powder cooler | US62682845 | 1945-11-05 | US2484070A | 1949-10-11 | JOHN BOYCE |
| 14 | Packaging spray dried milk powders | US34803840 | 1940-07-27 | US2363445A | 1944-11-21 | HELGE SHIPSTEAD; PAUL BRANT ARTHUR |
| 15 | Dry-milk pulverizer | US28473028 | 1928-06-12 | US1713719A | 1929-05-21 | SEVERSON MELVIN G |
| 16 | Process of producing dry milk | US62922123 | 1923-03-31 | US1616631A | 1927-02-08 | BROWN MCLAUGHLIN CELIA |
| 17 | Milchpulver mit hohem Molkeproteinindex | EP12192677.8 | 2012-11-14 | EP2732706B1 | 2017-01-11 | Döring, Sven-Rainer |
| 18 | Milchpulver mit hohem Molkeproteinindex | EP12192677.8 | 2012-11-14 | EP2732706A1 | 2014-05-21 | Döring, Sven-Rainer |
Vorgeschlagen wird ein Verfahren zur Herstellung keimarmer Milchpulver mit einem Molkenproteinindex (MPI) von mindestens 2, bei dem man |
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| 19 | PROCESS FOR PRODUCING A MINERAL WHEY PRODUCT | EP06741275.9 | 2006-06-23 | EP1898714A1 | 2008-03-19 | PHILLIPS, Michael, John |
| A process for the production of a commercial mineral whey product derived from a feed stream of milk or whey, said process including the steps of: primary de-mineralisation of the feed stream, preferably carried out by either membrane separation or ion exchange to produce a high potassium stream and a demineralised stream; secondary demineralisation of the high potassium stream, either by precipitation and subsequent separation of a predominantly calcium- phosphate complex, or by the removal of calcium by ion exchange; concentrating the high potassium stream to obtain a concentrate having a total solids content of around 20 to 60% by weight; and further processing of said concentrated said high potassium stream into a desired form for storage and distribution. | ||||||
| 20 | Non-Browning Lactose-Free Milk Powder and Methods of Making Same | US15828499 | 2017-12-01 | US20180153184A1 | 2018-06-07 | Shakeel Ur Rehman; Brandon Kopesky; Calvin White; Scott Backinoff; Timothy Peter Doelman |
| Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color. | ||||||
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