Li J.,Jiangnan University |
Shan L.,Jiangnan University |
Liu Y.,Jiangnan University |
Fan L.,Jiangnan University |
Ai L.,Bright Dairy Food Co.
International Journal of Biological Macromolecules | Year: 2011
Chinese jujube has been used as a kind of Chinese medicinal herb for a long time. In this paper, the polysaccharides from Zizyphus Jujuba cv. Jinsixiaozao (ZSP), one of the major Chinese jujube varieties, were extracted and purified sequentially so that its water-soluble immunobiological fractions were screened. The crude ZSP was found to dramatically increase thymus and spleen indices in mice, enhance the proliferation of splenocytes and peritoneal macrophages, and have potential anti-complementary activity. Immunobiological tests indicated that two fractions of ZSP, coded ZSP3c and ZSP4b, were the main active components. ZSP3c was rich in pectin with a degree of esterification (DE) of 49%, which may be related to its stronger immunological activity. © 2011 Elsevier B.V.
Bright Dairy & Food Co. | Date: 2016-12-21
Provide in the present invention is a method for preparing fermentation broth extracts having milk-clotting activity, comprising the steps of: obtaining the fermentation broth by culturing Paenibacillus CGMCC No. 8333 using a wheat bran broth, and obtaining the extracts by taking the supernatant after centrifuging the resulting fermentation broth. Using these fermentation broth extracts, liquid milk can curdle in a short time, and non-specific hydrolysis of casein is low.
Bright Dairy & Food Co. | Date: 2012-04-25
Provided is a strain of exopolysaccharide-secreting Lactobacillus plantarum and an application thereof. The deposit number of the strain is CGMCC No. 5222. The strain differs from other strains of Lactobacillus plantarum in the amount of exopolysaccharide secreted, has unique physiological and biochemical characteristics and genetic background, and is a newly isolated and identified strain of Lactobacillus plantarum. The exopolysaccharide secreted by the strain is capable of eliciting B lymphocyte proliferation to enhance immunity, and is applicable in medicaments, healthcare products and food products for immunity enhancement
Cream; cheese; milk; milk products excluding ice cream, ice milk and frozen yoghurt; beverages having a milk base; dairy-based food beverages also containing cocoa; acidophilus milk; milk powder; milk beverages with high milk content; yoghurt.
Bright Dairy & Food Co. | Date: 2012-05-03
Dairy products, namely, cream; cheese; milk; milk beverages comprised predominantly of milk; milk products excluding ice cream, ice milk and frozen yogurt; milk flavoured with tea; milk flavoured with cocoa; acidophilus milk; milk powder; yoghurt.
Bright Dairy & Food Co. | Date: 2014-07-02
Disclosed are aspergillus oryzae aged cheese and a preparation method thereof wherein the preparation method of the aspergillus oryzae cheese comprises the following steps: (1) inoculating raw milk after sterilization with lactic acid bacteria fermentation agent and aspergillus oryzae spore powder, fermenting to a pH value of 6.3-6.5, wherein an additive amount of the aspergillus oryzae spore powder is 0.001-0.008 of a mass of the raw milk; (2) adding rennin and obtaining curd after curding; (3) cutting the curd to obtain curd blocks; and (4) moulding the curd blocks after expelling whey, and performing pickling and maturing after demoulding, wherein 1-7 days are taken for maturing under 20-30 C.; 7-15 days are taken for maturing under 15-20 C.; 10-20 days are taken for continuing maturing under 8-12 C.; and relative humidity of an environment for maturing is 85%-95%.
Bright Dairy & Food Co. | Date: 2016-08-03
Disclosed is a method for preparing a glucan beverage, comprising the following steps: (1) inoculating leuconostoc mesenteroides into a fermentation medium, and carrying out aerobic cultivation to obtain a fermentation broth; (2) uniformly mixing the fermentation broth and a blending liquid containing a sweetener and an acidulant, and homogenizing and sterilizing, wherein the fermentation medium contains an aqueous solution of sucrose and tomato juice; the concentration of the tomato juice in the tomato juice aqueous solution is 40%-100% volume percent; the pH of the fermentation medium is adjusted to 6.0-8.0 with a base; and the volume percent of the content of the fermentation broth in the total amount of the glucan beverage is 15.5%-66.6%.
Bright Dairy & Food Co. | Date: 2012-04-25
A strain of exopolysaccharide-secreting Lactobacillus brevis, BDLB0001, and an application thereof. The Lactobacillus brevis is deposited at the China General Microbiological Culture Collection Center of the China Committee of Culture Collection for Microorganisms, with a deposit number of CGMCC No. 5223. The Lactobacillus brevis secrets an elevated amount of exopolysaccharide, where the exopolysaccharide secreted is capable of eliciting B lymphocyte proliferation to enhance immunity, and has application prospects in medicaments, healthcare products and food products for immunity enhancement.
Bright Dairy & Food Co. | Date: 2012-05-25
A Quarg-like cheese and manufacturing method thereof, the method includes condensing raw milk in vacuum at 40-50 C. until the content of protein reaching 6.0-8.0 wt %, uniformly mixing with cream, homogenizing, conducting heat treatment at 90-95 C. for 5-10 min., then cooling to 30-34 C., to obtain the treated milk. The method also inoculating a lactobacillus starter used for conventional Quarg cheese into the treated milk, and ferments at 30-34 C. for 90-120 min. The mixing conditions during fermentation being are stirring 2-6 min. at 300-600 rpm, stopping for 5-15 min., and alternating the stirring and stopping processes; filling and simultaneously online adding rennet aqueous solution and uniformly mixing, and upon completion of the filling process, fermenting without agitation at 28-32 C. until the pH value is 4.70-4.75, then transferring to a cold storage to be cooled for 8-12 hours.
Bright Dairy & Food Co. | Date: 2014-08-14
A method for preparing mold ripened cheese, comprising the following steps: (1). Sterilizing raw milk and cooling to obtain treated milk, inoculating the treated milk with Penicillium camemberti, Monascus sp. and Lactic acid bacteria leavening agent, fermenting until the pH value is 5.8 to 6.5, and adding chymosin to obtain curded milk; (2). placing the curded milk into a mold for molding so as to obtain a curd block; (3). brine salting or dry salt coating the curd block to ripen the curd block; the ripening method being: ripening at 20 C.-30 C. for 2-15 days, ripening at 12 C.-20 C. for 2-15 days, and ripening at 4 C.-15 C. for 10-45 days.