| 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 | Composition and method for preparing basic quark and further processing of the basic quark | US10257764 | 2001-04-17 | US07108875B2 | 2006-09-19 | Marc Boone |
| The invention relates to a composition and a method for preparing a basic quark, originating from “sweet” buttermilk, with a pH of 6.6 or higher, obtained from the preparation of butter originating from non-acidulated cream. The sweet buttermilk is pasteurised and cooled, after which acidulation culture and coagulant is added. The mixture is ripened and heated after which the product obtained is separated into quark and whey. The basic quark has a fat content below 2 wt. %, a phospholipid content ranging from 20 to 35% in comparison with the fat content, whereby the sphingolipid content lies between 10 and 30% in comparison with the phospholipid content. The invention also relates to a further processing of the basic quark for the production of a cream sauce base and/or a cream sauce with a fat content of less than 20 wt. %, obtained by adding cream to the basic quark. | ||||||
| 3 | Composition and method for preparing basic quark and further processing of the basic quark | US10257764 | 2002-10-17 | US20030091689A1 | 2003-05-15 | Marc Boone |
| The invention relates to a composition and a method for preparing a basic quark, originating from nullsweetnull buttermilk, with a pH of 6.6 or higher, obtained from the preparation of butter originating from non-acidulated cream. The sweet buttermilk is pasteurised and cooled, after which acidulation culture and coagulant is added. The mixture is ripened and heated after which the product obtained is separated into quark and whey. The basic quark has a fat content below 2 wt. %, a phospholipid content ranging from 20 to 35% in comparison with the fat content, whereby the sphingolipid content lies between 10 and 30% in comparison with the phospholipid content. The invention also relates to a further processing of the basic quark for the production of a cream sauce base and/or a cream sauce with a fat content of less than 20 wt. %, obtained by adding cream to the basic quark. | ||||||
| 4 | Method and culture for producing cheese and other dairy products | US09255890 | 1999-02-20 | US06168810A | 2001-01-02 | Liana Nalbandyan |
| The present invention relates to a method for preparing cheese and other dairy products and more specifically to methods for preparing cheese and other dairy products from secondary milk products such as whey and buttermilk as well as cheeses which are past their expiration date for freshness and/or appearance. The process allows for reconstituting outdated cheeses into new cheeses which have acceptable organoleptic properties, and includes: washing, salting and chopping an abomasum portion of the stomach of a ruminant; adding the abomasum to whey; refrigerating the mixture; followed by filtering the mixture to yield the culture in liquid form. The culture can also include adjuncts such as grapes/raisins, salt, garlic and aluminum ammonium sulfate. The culture can be used to produce soft curd from pasteurized milk, and also for the production of other dairy products, such as butter, kefir and cottage cheese, without the need for conventional souring agents and coagulants. | ||||||
| 5 | QUARK FROM BUTTERMILK AND METHOD FOR PREPARING AND FURTHER PROCESSING | EP01943253.3 | 2001-04-17 | EP1274314B1 | 2007-07-04 | BOONE, Marc |
| The invention relates to a composition and a method for preparing a basic quark, originating from 'sweet' buttermilk, with a pH of 6.6 or higher, obtained from the preparation of butter originating from non-acidulated cream. The sweet buttermilk is pasteurised and cooled, after which acidulation culture and coagulant is added. The mixture is ripened and heated after which the product obtained is separated into quark and whey. The basic quark has a fat content below 2 wt. % , a phospholipid content ranging from 20 to 35 % in comparison with the fat content, whereby the sphingolipid content lies between 10 and 30% in comparison with the phospholipid content. The invention also relates to a further processing of the basic quark for the production of a cream sauce base and/or a cream sauce with a fat content of less than 20 wt. %, obtained by adding cream to the basic quark. | ||||||
| 6 | QUARK FROM BUTTERMILK AND METHOD FOR PREPARING AND FURTHER PROCESSING | EP01943253.3 | 2001-04-17 | EP1274314A2 | 2003-01-15 | BOONE, Marc |
| The invention relates to a composition and a method for preparing a basic quark, originating from 'sweet' buttermilk, with a pH of 6.6 or higher, obtained from the preparation of butter originating from non-acidulated cream. The sweet buttermilk is pasteurised and cooled, after which acidulation culture and coagulant is added. The mixture is ripened and heated after which the product obtained is separated into quark and whey. The basic quark has a fat content below 2 wt. % , a phospholipid content ranging from 20 to 35 % in comparison with the fat content, whereby the sphingolipid content lies between 10 and 30% in comparison with the phospholipid content. The invention also relates to a further processing of the basic quark for the production of a cream sauce base and/or a cream sauce with a fat content of less than 20 wt. %, obtained by adding cream to the basic quark. | ||||||
| 7 | NEW COMPOSITION AND METHOD FOR PREPARING BASIC QUARK AND FURTHER PROCESSING OF THE BASIC QUARK | PCT/EP0104359 | 2001-04-17 | WO0178518A2 | 2001-10-25 | BOONE MARC |
| The invention relates to a composition and a method for preparing a basic quark, originating from "sweet" buttermilk, with a pH of 6.6 or higher, obtained from the preparation of butter originating from non-acidulated cream. The sweet buttermilk is pasteurised and cooled, after which acidulation culture and coagulant is added. The mixture is ripened and heated after which the product obtained is separated into quark and whey. The basic quark has a fat content below 2 wt. % , a phospholipid content ranging from 20 to 35 % in comparison with the fat content, whereby the sphingolipid content lies between 10 and 30% in comparison with the phospholipid content. The invention also relates to a further processing of the basic quark for the production of a cream sauce base and/or a cream sauce with a fat content of less than 20 wt. %, obtained by adding cream to the basic quark. | ||||||
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