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265 条记录 (耗时 0.015 秒)

    Use of hydrolyzed whey products in fermented sausages
    41.
    发明授权
    Use of hydrolyzed whey products in fermented sausages 失效
    在发酵香肠中使用水解乳清产品

    公开(公告)号：US4492712A

    公开(公告)日：1985-01-08

    申请号：US542704

    申请日：1983-10-17

    申请人： Linda J. Casella

    发明人： Linda J. Casella

    IPC分类号： A23C21/02 ,  A23L13/40 ,  A23L1/31

    CPC分类号： A23C21/023 ,  A23L13/424

    摘要： An extender for fermented sausage products based on hydrolyzed whey or hydrolyzed whey fractions is provided. The extender is equivalent to, but less expensive than, extenders used in the prior art, such as nonfat dry milk, and exhibits functional properties in the finished product, including the properties of reducing the product's pH and water activity.

    摘要翻译： 提供了基于水解乳清或水解乳清馏分的发酵香肠产品的增量剂。 增量剂相当于现有技术中使用的增量剂，例如脱脂奶粉，但在成品中显示出功能性质，包括降低产品pH和水活性的性质，但成本较低。

    Preparation of a dried blend of whey by-product and casein or its salts
    42.
    发明授权
    Preparation of a dried blend of whey by-product and casein or its salts 失效
    制备乳清副产物和酪蛋白或其盐的干混物

    公开(公告)号：US4399164A

    公开(公告)日：1983-08-16

    申请号：US194513

    申请日：1980-10-06

    申请人： Robert M. Lauck ,  Nicholas Melachouris

    发明人： Robert M. Lauck ,  Nicholas Melachouris

    IPC分类号： A23C9/142 ,  A23C21/06 ,  A23J3/08 ,  A23L13/40 ,  A23J1/22

    CPC分类号： A23J3/08 ,  A23C21/06 ,  A23C9/1425 ,  A23L13/424

    摘要： A dried blend of deproteinized whey by-product and casein or its salts is produced by forming an admixture of 5 to 50% of casein, sodium caseinate or potassium caseinate and a deproteinized whey by-product selected from the group consisting of (1) the low molecular weight fraction obtained by gel fractionation of whey, (2) the permeate resulting from the ultrafiltration concentration of whey and (3) the delactosed permeate resulting from the ultrafiltration concentration of whey, and drying the admixture, preferably by spray drying. The dried blend has reduced hygroscopicity, and is useful in food products as a flavor enhancing agent, flavor agent or binding agent.

    摘要翻译： 脱蛋白乳清副产物和酪蛋白或其盐的干混合物通过形成5至50％的酪蛋白，酪蛋白酸钠或酪蛋白酸钾的混合物和选自以下的脱蛋白乳清副产物：（1） 通过乳清凝胶分级获得的低分子量级分，（2）由乳清的超滤浓度产生的渗透物和（3）由乳清的超滤浓度产生的脱水渗透物，优选通过喷雾干燥干燥混合物。 干燥的混合物具有降低的吸湿性，并且可用于作为风味增强剂，调味剂或粘合剂的食品中。