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 | 一种酸奶机制作多种口味的控制模式 | CN201610081390.9 | 2016-02-05 | CN105707231A | 2016-06-29 | 陈勇; 莫杞升 |
| 本发明涉及一种酸奶机制作多种口味的控制模式，根据制作时间不同可以制作出微酸、标准以及酸三种酸度，三种酸度的制作时间与室温的温度互相关联，制作时间由初始温升时间和发酵时间组成，其具体控制模式包括以下三种：A：当室温的温度在19℃或以下时，微酸模式的发酵时间为6小时，标准模式的发酵时间为8小时，酸模式的发酵时间为10小时；B：当室温的温度在20℃至29℃之间时，微酸模式的发酵时间为5小时，标准模式的发酵时间为7小时，酸模式的发酵时间为9小时；C：当室温的温度在30℃或以上时，微酸模式的发酵时间为4小时，标准模式的发酵时间为5小时，酸模式的发酵时间为8小时；可以做出“微酸”、“标准”、“酸”三种口感的酸奶，适合人群广。 | ||||||
| 2 | 用于从冷冻的浓缩酵素直接接种的方法和相关装置 | CN201380063154.9 | 2013-11-29 | CN104837352A | 2015-08-12 | J-P·波伊格纳德; P·兰奇奥克斯; M·皮盖; E·郎之万; G·迪德洛; J-M·奥迪诺; M·费弗莱 |
| 本发明涉及用于用酵素对食品、特别是奶制品进行连续接种的方法，其中：借助于作用于含有冷冻的浓缩酵素的容器的微波装置或水浴解冻装置将冷冻的浓缩酵素解冻，将所述解冻的浓缩酵素从所述容器连续地注入到待接种的液体流中。 | ||||||
| 3 | 一种设置有降温槽的腐皮自动生产机 | CN201510785378.1 | 2015-11-13 | CN106689403A | 2017-05-24 | 刘少辉 |
| 本发明是一种设置有降温槽的腐皮自动生产机，有机架、水箱、浆槽、豆浆循环泵、降温槽、吹气管、和腐皮收集筒及传送带组成，本发明实施例自动生产腐皮的生产机、使其能够将浆槽里形成的腐皮连续挑皮，不用停等成皮，并能够实现像原始手工作业一样在机架上的传送带上自然吸收浆槽余热晾干，分切包装，实现了自动连续作业，提高了生产工效、节约成本，保证了质感一致，弥补了熟练工人要长时间训练和人为的因素。 | ||||||
| 4 | 酸奶机模块及冰箱 | CN201410856531.0 | 2014-12-31 | CN104501518A | 2015-04-08 | 李成; 魏建; 蔡晓波 |
| 本发明公开了一种酸奶机模块，设置于冰箱内，该酸奶机组件包括用于制作酸奶的酸奶机、以及用于将酸奶机安装于冰箱内的中梁；酸奶机包括容置盒、放置于容置盒内的至少一个储奶容器、以及与容置盒连接加热装置，加热装置包括用于加热的加热机构、以及用于为加热机构供电的连接线；中梁包括与冰箱连接的梁体、以及与酸奶机连接的盖板，梁体与盖板围成用于容置连接线的储线腔。本发明还公开一种包括上述酸奶机模块的冰箱。本发明通过设置与冰箱配合使用的酸奶机组件，以使冰箱具有制作酸奶的功能，为用户简化了制备步骤。本发明解决了酸奶由于未及时冷藏而导致细菌滋生的问题，以及酸奶的持续发酵而影响口感的问题，从而同时优化了酸奶的品质和口感。 | ||||||
| 5 | 冰箱的控制方法、装置及系统 | CN201710561093.9 | 2017-07-11 | CN107388687A | 2017-11-24 | 胡浩然; 沈利娟; 吴文达 |
| 本发明公开了一种冰箱的控制方法、装置及系统。其中，该方法包括：在存储容器中检测到待处理对象之后，获取待处理对象的当前温度；将待处理对象的当前温度与预设温度范围进行比较；如果当前温度未处于预设温度范围，则控制冰箱的加热装置或制冷装置启动，直至待处理对象的当前温度满足预设温度。本发明解决了现有技术中的制作酸奶的冰箱的温度控制不准确，导致酸奶口感差且营养价值低的技术问题。 | ||||||
| 6 | ヨーグルトまたは他の発酵乳ベースの製品を生産する方法 | JP2016568052 | 2016-01-29 | JP2018514184A | 2018-06-07 | グラッセッリ,シルヴィア; マルクッチ,マルコ; サンデイ,マッティア |
| 牛乳に含まれるタンパク質1グラム当たり0.5〜3ユニットの濃度でトランスグルタミナーゼを主成分としている酵素剤を牛乳に追加する工程であって、トランスグルタミナーゼが植物繊維に保持されている工程と、均質化バルブ(1)の下部環状室(9)と上部環状室(10)との間に形成された隙間を通じて牛乳を強制的に注入することによって牛乳を均質化する工程と、を含むヨーグルトまたは他の発酵乳ベースの製品を生産する方法。【選択図】図1 | ||||||
| 7 | 凍結濃縮発酵体からの直接植菌方法及び関連装置 | JP2015545747 | 2013-11-29 | JP2016500252A | 2016-01-12 | ポワナン ジャン−ポール; ランシオー パスカル; ピケ マリオン; ランジュバン エミリアン; ディドロ ジル; オディノ ジャン−マリー; フェーブレー マルク |
| 本願発明は、食品、特に発酵食品の発酵体での連続植菌方法に関し、ここで、凍結濃縮発酵体は、凍結濃縮発酵体を含むコンテナで作動するマイクロ波装置又は水浴解凍装置を用いて解凍され、解凍濃縮発酵体は、コンテナから植菌される液体の流れに連続的に注入される。 | ||||||
| 8 | Starter culture vessel and how to use it | JP50530796 | 1995-06-19 | JPH10502821A | 1998-03-17 | ジョン， フィリップ ドノヴァン， |
| (57)【要約】 発酵乳製品のためのスターター培養物のための容器が開示されている。 この容器は、発酵乳製品の生成のために、ある発酵乳を新鮮な発酵乳に変えるスターター培養物のシングルパッチを可能にする。 発酵乳製品の生成のための方法も開示されている。 | ||||||
| 9 | 凍結濃縮発酵体からの直接植菌方法及び関連装置 | JP2015545747 | 2013-11-29 | JP6352938B2 | 2018-07-04 | ジャン−ポール ポワナン; パスカル ランシオー; マリオン ピケ; エミリアン ランジュバン; ジル ディドロ; ジャン−マリー オディノ; マルク フェーブレー |
| 10 | 複数回水切りしたヨーグルトを製造するシステム | JP2016526709 | 2014-07-17 | JP2016524910A | 2016-08-22 | アナスタシアディス，アキレス; コウマノウディス，ニコラオス; ピツィニス，ニコラオス; ハジゲオルギウ，アルテミス |
| 本発明は、水切りヨーグルトの工業的製造システムについて記載しており、このシステムによると、分離手段による自然な水切りが可能であり、原材料を最適に使用して、原材料にかかるストレスを可能な限り少なくし、水切り後に除去するホエイの有用成分のロスを可能な限り少なくし、各製造バッチにおける最終製品の特性の安定性を最適なものにすることができる。本発明は、原料ミルクの物理化学的特性、殺菌と均質化の条件、培養条件等の、水切り工程の上流側(すなわち、水切り工程前)の工程の重要な条件、及び、最終的に水切りしたヨーグルトが、水切りリグから出る時に所望の物理化学的特性(タンパク質、脂質、全硬度)を有するように、水切りに使用する適切に選択され配置されたメンブレンのスタックについて述べている。水切り工程中に、ヨーグルトは連続して少なくとも2回水切りが行われ、やはり、最終結果を実現するための重要な要件である冷却条件、梱包前の保存、梱包条件等の工程は水切りの下流側(すなわち、水切り工程後)に実装される。【選択図】なし | ||||||
| 11 | METHOD AND APPARATUS FOR CONDITIONING FLUIDS | US15797829 | 2017-10-30 | US20180178184A1 | 2018-06-28 | Herbert William Holland |
| An apparatus, comprising a magnetically conductive conduit having a fluid entry port, a fluid impervious boundary wall and a fluid discharge port defining a fluid impervious flow path through the magnetically conductive conduit, at least one end of the conduit having a taper forming a planar surface extending from an outer to an inner surface; an electrical conductor comprising a length of an electrical conducting material having a first and second conductor lead, the electrical conductor coiled with at least one turn to form an uninterrupted coil of electrical conductor encircling a section of the outer surface of the magnetically conductive conduit; and an electrical power supply operably connected to at least one of the first and second conductor leads, wherein the at least one coiled electrical conductor is thereby energized to provide a magnetic field having lines of flux directed along a longitudinal axis of the magnetically conductive conduit. | ||||||
| 12 | Robotic milk bar | US13872764 | 2013-04-29 | US08875843B2 | 2014-11-04 | Petr Cihak; Jiri Pospisil |
| A robot milk bar as a modular technology which can be either operated as a stand-alone system installed in a modified sea freight containers and/or can be partly or totally installed and operated in any convenient shopping mall and/or shopping centers. The robot milk bar contains a milk processing line wherein the basic original milk products are made, while the distribution is ensured by an embedded robot filling, packing and vending line, in which an industrial robot prepares and distributes final milk products. The milk products are either distributed directly to consumers in own retail store/restaurant, or redistributed to retail outlets. The robot milk bar is unique in having its own retail store/restaurant where consumers can buy and consume milk and milk products via a user-friendly automatic ordering system and served by a robot. | ||||||
| 13 | Dairy starter culture delivery system and use hereof | US09988779 | 2001-11-20 | US06548089B2 | 2003-04-15 | Erik Hoier; Kristian Elsborg; Esben Laulund |
| A delivery system for introduction of a starter culture directly into a dairy process line, comprising a sealed enclosure having outlet means for connecting the enclosure to the process line, the sealed enclosure containing the starter culture and/or milk clotting enzyme. The system can be used to introduce a dairy starter culture directly into a closed dairy process line without risk of contamination. | ||||||
| 14 | Dairy starter culture delivery system and use hereof | US09988779 | 2001-11-20 | US20020054936A1 | 2002-05-09 | Erik Hoier; Kristan Elsborg; Esben Laulund |
| A delivery system for introduction of a starter culture directly into a dairy process line, comprising a sealed enclosure having outlet means for connecting the enclosure to the process line, the sealed enclosure containing the starter culture and/or milk clotting enzyme. The system can be used to introduce a dairy starter culture directly into a closed dairy process line without risk of contamination. | ||||||
| 15 | Equipment for continuously coagulating milk preferably pre-acidified milk for preparing yoghurt | US41438 | 1987-04-23 | US4800809A | 1989-01-31 | Jort Boer |
| Equipment for continuously coagulating preferably preacidified milk for preparing yoghurt, provided with means for keeping the milk at a desired temperature during coagulation, with means for feeding in the milk and with means for discharging the yoghurt, whereby the equipment consists of an essentially closed housing containing an endless conveyor belt on which containers of the paternoster-lift type are suspended, provided with means for advancing the conveyor belt at uniform velocity in the housing at a velocity such that each container remains for a desired time in the housing, and with means for stopping each container stepwise outside the housing during filling and during emptying. | ||||||
| 16 | Method for effecting uniform heating of an organic product particularly for the purpose of preserving the product and apparatus therefor | US575016 | 1975-05-06 | US3974355A | 1976-08-10 | Jean Bach |
| An organic product is located in a closed container in which a gas occupies the space inside the container above the product. The container is immersed into a liquid having a low dielectric loss factor, such as water, to such an extent that the liquid level is somewhat below the upper side of the product in the container. Using electrodes located to either side of the container, there is passed through the container from one side thereof to the other a first high-frequency electromagnetic alternating field having a respective first frequency such that the penetration depth of said first field is at least as great as the width of the container. From that side of the container at which the gas filled portion thereof is located, there is passed into the container through the gas and into the adjoining portion of the product a second high-frequency electromagnetic alternating field having a respective second frequency such that the penetration depth of the second field is small compared to the penetration depth of the first field. | ||||||
| 17 | Process and apparatus for the continuous treatment of liquids with enzyme carriers | US3769175D | 1971-07-15 | US3769175A | 1973-10-30 | BERDELLE HILGE P |
| A process and apparatus has been provided for accelerated fermentation of fermentable liquids, such as beer wort. Accordingly, an enzyme carrier dispersion such as yeast is deposited either before or concurrently with the fermented liquid in a layer on a porous body which has pores sized to pass the liquid but not the enzyme carrier. As a result of the capability to support considerable amount of the enzyme carrier on the porous support, fast fermentation rates are achieved. Moreover, the enzyme carrier may be deposited on an inert material and then deposited on the porous support which allows easy metering of the necessary amount of enzyme for facile control of the fermentation reaction. An apparatus has also been provided which comprises at least one chamber having an inlet conduit for introducing an enzyme carrier dispersion and the liquid, the chamber being provided with communicating conduits with a next, adjacent chamber. Further, closing means are provided for the apparatus communicating with each chamber for alternatively closing said inlet conduits, as well as a porous member within the chamber upon which the enzyme carrier is deposited. The porous member has pores of a diameter less than the diameter of particle sizes in said enzyme dispersion. Still further, the apparatus is provided with a conduit for collecting the fermented liquid communicating with the last chamber, the porous body having communicating conduits with each chamber wherein the porous body forms the outlet opening of the preceding chamber and the inlet opening for the adjacent chamber.
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| 18 | SYSTEM FOR THE PRODUCTION OF MULTI-STRAINED YOGURT | US14905897 | 2014-07-17 | US20160150800A1 | 2016-06-02 | Achilleas ANASTASIADIS; Nicolaos KOUMANOUDIS; Nicolaos PITSINIS; Artemis HATZIGEORGIOU |
| The invention describes a system of industrial production of strained yogurt which enables the natural straining by means of separation means, with the optimal use of the raw material, with the least possible stressing of the raw material and with the minimum possible loss of useful ingredients in the whey which is removed after straining and with the optimal stability of the characteristics of the final product, in each production batch. The invention describes the critical conditions of processes upstream of (namely before) the straining process, such as the physiochemical features of the raw milk, conditions of pasteurization and homogenization, conditions of incubation etc and the stacks of suitably selected and positioned membranes that are used for the straining, so that the final strained yogurt has the desired physiochemical features (proteins, fat, total solids) upon its exit from the straining rig. During the straining process, the yogurt is consecutively strained at least twice and the process is complemented by the stages downstream of (namely after) the straining, such as the conditions of cooling, storage before packaging, packaging conditions etc., which also are critical factors in order to realize the final outcome. | ||||||
| 19 | SYSTEM AND METHOD OF MANUFACTURING A FOOD PRODUCT | US13117957 | 2011-05-27 | US20110293780A1 | 2011-12-01 | Joeseph F. Lunzer; Morgan J. Blais |
| A system and method for manufacturing low and non-fat sour cream products is provided. The system may utilize a separation technique to separate liquid whey in cultured milk or fat free milk from the solid matter resulting in light or fat free sour cream. The resulting sour cream has the consistency of sour cream without utilizing additional thickening and emulsifying ingredients. The separation can be accomplished with a plurality of separation techniques including centrifuge, reverse osmosis, ceramic centrifuge and the like. | ||||||
| 20 | Dairy starter culture delivery system and method thereof | US09155565 | 1998-09-30 | US06335040B1 | 2002-01-01 | Erik Hoier; Kristian Elsborg; Esben Laulund |
| A delivery system for introduction of a starter culture directly into a dairy process line, comprising a sealed enclosure having outlet means for connecting the enclosure to the process line, the sealed enclosure containing the starter culture and/or milk clotting enzyme. The system can be used to introduce a dairy starter culture directly into a closed dairy process line without risk of contamination. | ||||||
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