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 |
|---|---|---|---|---|---|---|
| 21 | 含有最初的钙的低碳水化合物乳 | CN200780001979.2 | 2007-01-05 | CN101365343A | 2009-02-11 | K·劳里岑; H·H·霍尔斯特 |
| 无稳定剂、可口的低碳水化合物乳制品，具有90至250kJ/100g，并且保留了基本上全部最初的乳钙，和全部最初的乳蛋白质，以及制造该乳制品的方法，其中在超滤之前将乳制品的pH调节至7.0至9.5；将透过物纳滤；并将纳滤透过物与部分超滤截留物和水混合；此后将pH调节至乳的正常pH。 | ||||||
| 22 | 一种源于富含天然存在的唾液酰乳糖的乳制品的浓缩物及其制备方法 | CN200680041000.X | 2006-11-03 | CN101299924A | 2008-11-05 | 汉斯·亨里克·霍尔斯特; 威廉·S·贡特尔; 梅特托夫特·莫恩森; 安诺斯斯蒂恩·约恩森 |
| 含有高于在乳或乳制品中所发现常规量的唾液酰乳糖的源于乳或乳制品的浓缩物以及通过采用薄膜聚酰胺基膜进行超滤和渗滤制备该浓缩物的方法。该浓缩物适用于营养产品。 | ||||||
| 23 | 一种替代牛奶的液体制品 | CN92112481.3 | 1992-09-23 | CN1074338A | 1993-07-21 | 丹尼尔·A·费拉罗 |
| 一种液体制品，含有有效量水，未经加工奶，干奶粉，香草，天然黄油调味剂和天然增稠剂。该制品经搅匀，杀菌并均质化。该制品具有与牛奶同样的味道与质感，而脂肪含量减少了。 | ||||||
| 24 | Process for preserving low-lactose or lactose-free milk product | US12666569 | 2008-06-26 | US10085462B2 | 2018-10-02 | Olli Tossavainen; Harri Kallioinen |
| The invention relates to a process for the production of well-preserving lactose-free and low-lactose milk products. The process of the invention is characterized by separating the sugars and proteins in a raw material, thermally treating them in such a manner that the plasmin enzyme system and other proteolytic enzymes are inactivated, and combining the fractions and other preparation agents into a drink with a required composition and properties. | ||||||
| 25 | REDUCED LACTOSE MILK PRODUCT AND A PROCESS FOR THE PREPARATION THEREOF | US15597264 | 2017-05-17 | US20180070604A1 | 2018-03-15 | Denis CARRIGAN; Erika CURRAN; Denise KEEHAN; Richard WHITE |
| A process for preparing a low-lactose or lactose free mammalian milk product comprises the steps of enzymatically hydrolysing the lactose present in mammalian milk, diluting the milk with a lactose-reduced liquid, and adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabiliser, and/or an emulsifier to the milk. | ||||||
| 26 | CONTINUOUS PROCESS FOR PREPARING A LIQUID NUTRITIONAL PRODUCT | US15514040 | 2015-09-25 | US20170273327A1 | 2017-09-28 | TIMOTHY LAPLANTE; GUL KONUKLAR; MATTHEW ROBERTS |
| A continuous process for preparing a liquid nutritional product using an extruder is provided. A powder nutritional component is fed into an inlet of an extruder, and a liquid component is fed into an inlet of the extruder. The powder nutritional component and the liquid component are mixed within the extruder to form an intermediate nutritional blend. The intermediate nutritional blend is hydrated to form a liquid nutritional product. | ||||||
| 27 | PROCESSES FOR PRODUCING TREATED MILK PRODUCTS | US15310335 | 2015-05-13 | US20170258103A1 | 2017-09-14 | Mike MCCLOSKEY; Mark BOYTIM |
| Provided is a process for producing a concentrated or a concentrated and sterilized milk composition, including subjecting the composition to multi-stage recirculating reverse osmosis, where during recirculating reverse osmosis (RRO), for at least part of the RRO process, a step in the RRO process, or during the entire RRO process, the RRO process is carried out at a temperature of from greater than 45° F. to 60° F., where water is removed, to produce a concentrated milk composition. The concentrated milk composition can optionally be sterilized by first heating the concentrated composition to a first elevated temperature of from 175° F. to 185° F. (and in some cases to 210° F.) within a time period of 45 seconds to produce a first heated composition. | ||||||
| 28 | Method for producing a high protein food | US14875463 | 2015-10-05 | US09723859B2 | 2017-08-08 | James M. Klein; Craig Air |
| A high protein food may be produced via an extrusion process whereby acid casein is mixed with whey protein, alkali and water. Upon exiting the extruder, the mixture may be cut, dried, and/or tempered, milled and screened before being further processed or packaged. The final product may be configured as a crisp high protein food or a powdered high protein food. The protein content of the end product may be approximately 90-95% on a dry weight basis. | ||||||
| 29 | High-protein food product and process for making | US14851649 | 2015-09-11 | US09723853B2 | 2017-08-08 | Craig Bennett; Nathan Carey; Jacob Israelachvili |
| A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins. | ||||||
| 30 | PROCESS AND ASSEMBLY FOR FORMULATING A FOOD PRODUCT | US15038253 | 2014-11-19 | US20160296060A1 | 2016-10-13 | Håkan PÅLSSON |
| A process and an assembly for formulating a liquid food product are provided. The process comprises the steps providing a slurry of food solids, said slurry being prepared by mixing food powder and liquids with water, blending and standardizing the slurry by in-line injection of water and additional ingredients, and heat treating the formulated liquid food product. The blending and standardization step and heat treatment step may be continuous. | ||||||
| 31 | HIGH-PROTEIN DAIRY PRODUCT AND PROCESS FOR MAKING | US14851636 | 2015-09-11 | US20150374004A1 | 2015-12-31 | Craig Bennett; Nathan Carey; Jacob Israelachvili |
| A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins. | ||||||
| 32 | Process for making high-protein dairy product | US14699433 | 2015-04-29 | US09167826B1 | 2015-10-27 | Craig Bennett; Nathan Carey; Jacob Israelachvili |
| A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins. | ||||||
| 33 | Process for the preparation of a reduced lactose milk product | US13264247 | 2010-04-15 | US09167824B2 | 2015-10-27 | Denis Carrigan; Erika Curran; Denise Keehan; Richard White |
| A process for preparing a low-lactose or lactose free mammalian milk product comprises the steps of enzymatically hydrolyzing the lactose present in mammalian milk, diluting the milk with a lactose-reduced liquid, and adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabilizer, and/or an emulsifier to the milk. | ||||||
| 34 | NOVEL PREBIOTICS | US14317295 | 2014-06-27 | US20140342037A1 | 2014-11-20 | Albertus Alard VAN DIJK; Yulia M. EFIMOVA; Margot Elisabeth Francoise SCHOONEVELD-BERGMANS |
| The present invention relates to a composition which comprises: an oligosaccharide which is free of sialyloligosaccharide, and free sialic acid. | ||||||
| 35 | PROCESSING APPARATUS FOR DISPERSION, DISSOLUTION, SOLUBILIZATION, OR EMULSIFICATION OF GAS/LIQUID OR LIQUID/LIQUID | US13503166 | 2010-10-22 | US20120256329A1 | 2012-10-11 | Seiji Katayama; Yumiko Katayama |
| It is an object of the present invention to provide a processing apparatus which is capable of performing uniform dispersion, dissolution, solubilization, emulsification of gas into liquid, and uniform dispersion, dissolution, solubilization, and emulsification of liquid to heterogeneous liquid by a large capacity and in a short time.The invention includes a pressurizing centrifugal pump 1, a circulating portion 25 configured to circulate gas/liquid or liquid/liquid fluid from a feed port 6 to an intake port 3 of the pressurizing centrifugal pump 1, a nozzle portion 30 provided on the downstream of the pressurizing centrifugal pump 1 in the circulating portion 25 and having a minute opening configured to allow passage of the fluid pressurized by the pressurizing centrifugal pump 1, and a chamber 50 provided on the downstream of the nozzle portion 30 in the circulating portion 25 and provided with the chamber 50 which can store the fluid. | ||||||
| 36 | PARTICULATE FROZEN YOGURT-BASED PRODUCT | US13185868 | 2011-07-19 | US20120183667A1 | 2012-07-19 | Stan Jones; Curt Jones; Kay Jones; Robert Lynn |
| In accordance with a preferred embodiment, there is provided a frozen yogurt product that remains frozen at relatively high temperatures and can be added to juice, milk, or other liquid to create a smoothie or similar beverage. | ||||||
| 37 | METHOD OF PREPARING GREEN MILK POWDER | US13319503 | 2011-03-30 | US20120177803A1 | 2012-07-12 | Xinyue Xu |
| The invention relates to a method for processing and preparing a green milk powder, comprising the following steps: a. pretreatment: cutting a plant from the position 2-5 cm away from the ground when the tender plant grows to 25-45 cm, washing by tap water to remove soil and impurities on the surface thereof, washing by fresh water after ozone bacteria-killing at room temperature, washing by deionized water, and crushing the tender plant; b. filtering: juicing the obtained crushed tender plant, filtering and taking juice; c. mixing: evenly mixing the juice with raw milk proportionally to prepare into homogenized liquid; d. concentrating: evaporating and concentrating the obtained homogenized liquid by an evaporator to prepare concentrated solution; and e. drying: drying the concentrated solution to prepare into green milk powder. The invention has simple process flow and the processing procedure does not damage thermo-sensitive substances such as vitamin C, chlorophyll, SOD and the like in tender plant. | ||||||
| 38 | REDUCED LACTOSE MILK PRODUCT AND A PROCESS FOR THE PREPARATION THEREOF | US13264247 | 2010-04-15 | US20120040052A1 | 2012-02-16 | Denis Carrigan; Erika Curran; Denise Keehan; Richard White |
| A process for preparing a low-lactose or lactose free mammalian milk product comprises the steps of enzymatically hydrolysing the lactose present in mammalian milk, diluting the milk with a lactose-reduced liquid, and adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabiliser, and/or an emulsifier to the milk. | ||||||
| 39 | Methods for reducing cholesterol in a milk product | US12151392 | 2008-05-06 | US08110235B2 | 2012-02-07 | I. Edward Salinas; Eduardo Segovia Cantu; Jacquelyn S. Brandenburg |
| Systems and methods according to the present invention yield milk products having reduced cholesterol. A method according to the present invention includes the steps of adding an edible oil to skim that was separated from whole milk; standardizing the particle size of the skim-and-oil mixture; combining the skim-and-oil mixture with homogenized cream that was separated from whole milk; and separating the oil from the reduced cholesterol cream and skim. A method according to the present invention may further include the steps of separating the reduced cholesterol cream and skim and then recombining them to form a reduced cholesterol milk product having desired properties. | ||||||
| 40 | PROCESS FOR PRODUCING WELL-PRESERVING LOW-LACTOSE OR LACTOSE-FREE MILK PRODUCT | US12666569 | 2008-06-26 | US20100215828A1 | 2010-08-26 | Olli Tossavainen; Harri Kallioinen |
| The invention relates to a process for the production of well-preserving lactose-free and low-lactose milk products. The process of the invention is characterized by separating the sugars and proteins in a raw material, thermally treating them in such a manner that the plasmin enzyme system and other proteolytic enzymes are inactivated, and combining the fractions and other preparation agents into a drink with a required composition and properties. | ||||||
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