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 | 一种凤丹乳饼及生产方法 | CN201510913350.1 | 2015-12-12 | CN105410194A | 2016-03-23 | 何彩凤; 徐明; 王青 |
| 本发明公开一种凤丹乳饼及生产方法，其特征包括以下重量份的组份：凤丹10～15、蔗糖30～40，柠檬酸0.6～1，柠檬酸钠0.3～0.5，乳酸菌0.01～0.05，鲜牛奶80～90。本发明制作的凤丹乳饼不仅最大限度的保留了乳饼营养成分，且保持凤丹特有的药用成分，具有清热解毒的保健作用。本发明制得的凤丹乳饼酸甜适口、香气柔和、滋味独特、营养丰富。本发明生产工艺简单，适合于大规模工业化生产，市场前景广阔。 | ||||||
| 2 | 一种常温贮藏再制干酪及其制备方法 | CN201110156474.1 | 2011-06-10 | CN102813009B | 2014-08-13 | 郑远荣; 刘振民; 肖杨; 莫蓓红; 石春权; 高红艳; 陈帅; 凌勇飚; 孙克杰; 郭本恒 |
| 本发明公开了一种常温贮藏再制干酪及其制备方法。该常温贮藏再制干酪包括下述原料：天然干酪15％～65％、脂肪制品2％～14％、除天然干酪及脂肪制品以外的其他乳固体物质3％～40％、淀粉4％～10％、植物蛋白3％～7％、抗氧化剂0.1％～0.5％、乳化盐1.5％～2.5％和水13％～25％，百分比为各原料占原料总量的质量百分比；所述的乳化盐为磷酸盐。本发明的再制干酪可以常温贮藏，拥有至少4个月货架期，打破目前中国市场干酪只能冷藏局面，有助于干酪市场推广；制得的再制干酪风味温和，能够保持经典的干酪原有特征风味及功能特性；质地较硬，可以包装成灵活多样的零食形式。 | ||||||
| 3 | 一种乳制品休闲食品的制备方法 | CN201610598426.0 | 2016-07-27 | CN106234609A | 2016-12-21 | 武玉胜; 单士胜; 林炎武 |
| 本发明公布一种乳制品休闲食品的制备方法，属于食品加工工艺。包括以下步骤：①将原料熔融混合；②混合后的原料依次经过乳化、均质，巴氏杀菌处理；③冷藏乳化；④充气，成型；⑤速冻，真空干燥；⑥包装，贮存。本发明的积极进步效果在于：开发了充气设备新用途，成品的质地均匀，酥脆可口；此奶酪及乳制品休闲食品含水分2%－4%，保质期可达18－24个月；对物料中营养成分不会造成破坏，最大程度保留物料的营养成分。 | ||||||
| 4 | 一种微囊化壳寡糖及其制备方法和应用 | CN201610214463.7 | 2016-04-07 | CN105831784A | 2016-08-10 | 毛学英; 纪小敏 |
| 本发明公开了属于食品加工技术领域的一种微囊化壳寡糖及其制备方法和应用。所述微囊化壳寡糖的壁材由蛋白质和多糖组成，芯材为分子量小于5000Da的壳寡糖；所述壁材与芯材质量比为(2:1)?(10:1)。将芯材和壁材分别溶解后混合，获得的混合溶液经高速分散机预处理后再通过高压微射流纳米均质机均质，最后进行喷雾干燥，得到微囊化壳寡糖。该方法获得的微囊化壳寡糖，掩盖了壳寡糖的氨基特性、带电性和颜色，在保证了壳寡糖本身功能性的基础上，扩大壳寡糖在食品工业中的应用范围。 | ||||||
| 5 | 用于延长食品或农产品保存期的方法 | CN201280043019.3 | 2012-09-05 | CN103781710A | 2014-05-07 | 克里斯蒂安·约翰内斯·赫夫特; 鲍克·佛克尔茨玛; 亚历山大·安东尼厄斯·马莉亚·斯特雷克斯 |
| 本发明涉及包装材料及其在产品的保存期延长和品质改进中的用途。 | ||||||
| 6 | 一种常温贮藏再制干酪及其制备方法 | CN201110156474.1 | 2011-06-10 | CN102813009A | 2012-12-12 | 郑远荣; 刘振民; 肖杨; 莫蓓红; 石春权; 高红艳; 陈帅; 凌勇飚; 孙克杰; 郭本恒 |
| 本发明公开了一种常温贮藏再制干酪及其制备方法。该常温贮藏再制干酪包括下述原料：天然干酪15％～65％、脂肪制品2％～14％、除天然干酪及脂肪制品以外的其他乳固体物质3％～40％、淀粉4％～10％、植物蛋白3％～7％、抗氧化剂0.1％～0.5％、乳化盐1.5％～2.5％和水13％～25％，百分比为各原料占原料总量的质量百分比；所述的乳化盐为磷酸盐。本发明的再制干酪可以常温贮藏，拥有至少4个月货架期，打破目前中国市场干酪只能冷藏局面，有助于干酪市场推广；制得的再制干酪风味温和，能够保持经典的干酪原有特征风味及功能特性；质地较硬，可以包装成灵活多样的零食形式。 | ||||||
| 7 | 减少腐败的压力处理食物 | CN200380105241.2 | 2003-10-08 | CN1719988A | 2006-01-11 | 提姆·卡罗尔; 陈平; 米歇尔·哈尼特; 詹姆士·哈尼特 |
| 本发明广泛公开了含有培养物的食物的压力处理方法，其中所述的压力处理在一定的条件下进行，使得培养物活存而同时减少、延迟、防止或去除腐败微生物群落的生长。根据本发明处理的食物包括培养的乳制食物(例如酸乳)、果汁和蔬菜汁以及其它乳制食物(例如乳酪)。 | ||||||
| 8 | Method for increasing the food or agricultural products shelf life | JP2014527699 | 2012-09-05 | JP2014527005A | 2014-10-09 | コルスティアン ヨハネス ホーフト，; バウクジェ フォルカーツマ，; アレクサンダー アントニウス マリー ストロークス， |
| 本発明は、包装材料と、製品の貯蔵寿命の延長および品質の改善におけるその使用とに関する。 | ||||||
| 9 | Dairy products and a method of manufacturing the same | JP2004553305 | 2003-11-20 | JP2006506087A | 2006-02-23 | キャロル，ティム; クロウ，ボーガン; ジョンストン，キース; チェン，ピン; ホノア，クレイグ; ホワイト，ニコラ |
| 高圧処理を用いてチーズ中のカゼイン自体の分解を遅くするかまたは抑制するための方法が記載される。 加圧処理チーズを用いてプロセスチーズを製造する方法も、また、記載される。 | ||||||
| 10 | System and Method for Producing a Non-Dairy Cheese Product | US15484375 | 2017-04-11 | US20180289028A1 | 2018-10-11 | Xiaoyu Min; Joshua James Smith; Wendy Kay Behr; Jennifer Lynn Aleshire |
| A method of producing a non-dairy cheese includes fermenting non-dairy milk with lactic acid bacteria and mixing the fermented non-dairy milk with dry ingredients. The dry ingredients include one or more gums and one or more starches. The method further includes heating the fermented non-dairy milk and dry ingredients to 180 degrees and mixing oil into the fermented non-dairy milk in an in-line high shear mixer creating an oil/non-dairy milk mixture. The method further includes circulating the oil/non-dairy milk mixture through the inline high shear mixer until the droplet size of the oil in the non-dairy milk is 15 micrometers or less, removing air from the oil/non-dairy milk mixture, and packaging the oil/non-dairy milk mixture to yield a non-dairy cheese product. | ||||||
| 11 | Cheese cave | US14844969 | 2015-09-03 | US10092017B2 | 2018-10-09 | Jessica Sennett |
| A cheese cave with adjustable shelves for storing cheeses and improving cheese quality by maintaining preferable temperature and humidity levels, air exchange levels, and air circulation levels, using a water soaked block and a plurality of selectively adjustable ventilation holes. The number and positions of shelves are adjusted to accommodate cheeses of different sizes and also creates different regions allowing the maintenance of multiple microclimates within the cheese cave. | ||||||
| 12 | METHOD FOR ELIMINATING BACTERIA FROM FOOD | US15189463 | 2016-06-22 | US20160295900A1 | 2016-10-13 | Lex Camany |
| The present invention discloses a method to eliminate gram negative bacterial pathogens from food or produce. This method includes the steps of exposing produce or food to an electrically conductive medium having an anode and a cathode; inserting the anode of the electrically conductive medium into a water flume; connecting the cathode of the electrically conductive medium to a conveyor belt to convey the produce or food through the water flume for increasing the negative electrostatic charge on the surface of the pathogen cells selected to cause cell lysis; and attaching one or more misters to the roof of a water chamber to disperse the water in the water chamber. When DC current is applied to any pathogen cell that is gram negative, it overrides the internal governing electrostatic charge controlling the pathogen cell causing cell lysis. This is the “Achilles heel” of gram negative bacteria pathogen cells. | ||||||
| 13 | CHEESE PORTION AND RELATED PRODUCTION METHOD | US14894195 | 2013-12-20 | US20160100602A1 | 2016-04-14 | Alexandre VERNIER |
| The cheese portion (38) includes: a wrapping sheet (40); and a cheese dose (88) wrapped in the sheet (40), the cheese (88) being hot-cast into the sheet (40). The sheet (40) includes at least one paper layer (401) having an internal face turned towards the cheese (88), at least one internal face being waterproof. | ||||||
| 14 | Methods for cheese packaging and treatment | US14041350 | 1950-01-25 | US2684905A | 1954-07-27 | GEORGE GRINDROD |
| 15 | Composition for processed cheese | JP2008285775 | 2008-11-06 | JP2012016283A | 2012-01-26 | NAKAMATSU YASUHIRO |
| PROBLEM TO BE SOLVED: To provide a new composition for processed cheese and the processed cheese including the composition, and to provide a method for producing the processed cheese including a step of adding the composition.SOLUTION: The composition for the processed cheese contains glycine and a fermented corn syrup product. The processed cheese produced with an addition of the composition for processed cheeses does not easily age even when a certain time has passed after production. | ||||||
| 16 | Pressure processing of food in order to reduce corruption | JP2004542926 | 2003-10-08 | JP2006501843A | 2006-01-19 | キャロル，ティム; チェン，ピン; ハーネット，ジェイムズ; ハーネット，ミシェル |
| 本発明は、培養菌を含む食品の圧力処理方法を広く記載する。 ここで該圧力処理は、培養菌は生き残るが、一方腐敗性ミクロフローラの成長が低減し、遅延し、抑制し、又は除去される条件下で行われる。 本発明に従って処理された食品は、発酵乳食品(例えばヨーグルト)、フルーツ及び野菜ジュース、及び他の乳食品(例えばチーズ)を含む。 | ||||||
| 17 | Apparatus for the elimination of bacteria from food | US13292622 | 2011-11-09 | US09392803B2 | 2016-07-19 | Lex Camany |
| The present invention discloses a system and a method to eliminate E. Coli bacteria from various food products. When DC current is applied to any pathogen that is gram negative, it overrides the internal governing electrostatic charge that controls and causes the hydrophilic nature of E. Coli to be activated and rushes in water instantaneously. This results in E. Coli blowing itself up. This is E. Coli's “Achilles heel”. Testing has shown when E. Coli is exposed to as little as 30 volts for approximately 30 seconds, 99.9% of ALL E. Coli were killed. 100% kill using 60 volts has been achieved through this invention. | ||||||
| 18 | INACTIVATION OF BACTERIOPHAGES IN A LIQUID | US14008429 | 2012-03-29 | US20140014132A1 | 2014-01-16 | Kitt Dupont |
| The present invention relates to inactivation of bacteriophages in a liquid, such as bacterial growth medium, milk and whey. | ||||||
| 19 | METHOD AND APPARATUS FOR THE ELIMINATION OF BACTERIA FROM FOOD | US13292622 | 2011-11-09 | US20120118759A1 | 2012-05-17 | Lex Camany |
| The present invention discloses a system and a method to eliminate E. Coli bacteria from various food products. When DC current is applied to any pathogen that is gram negative, it overrides the internal governing electrostatic charge that controls and causes the hydrophilic nature of E. Coli to be activated and rushes in water instantaneously. This results in E. Coli blowing itself up. This is E. Coli's “Achilles heel”. Testing has shown when E. Coli is exposed to as little as 30 volts for approximately 30 seconds, 99.9% of ALL E. Coli were killed. 100% kill using 60 volts has been achieved through this invention. | ||||||
| 20 | Dairy product and process | US10535784 | 2003-11-20 | US20060134298A1 | 2006-06-22 | Keith Johnston; Tim Carroll; Craig Honore; Vaughan Crow; Nicola White; Ping Chen |
| Described are methods for retarding or inhibiting the breakdown of intact casein in cheese using high pressure treatments. Also described are methods of making processed cheese using pressure treated cheese. | ||||||
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