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    Method and System for Improving Yogurt Texture During Yogurt Manufacture
    3.
    发明申请
    Method and System for Improving Yogurt Texture During Yogurt Manufacture 审中-公开
    酸奶制造中改善酸奶纹理的方法和系统

    公开(公告)号：US20150250195A1

    公开(公告)日：2015-09-10

    申请号：US14616952

    申请日：2015-02-09

    申请人： South Dakota Board of Regents

    发明人： Hasmukh Patel ,  Lloyd Metzger ,  Gopinathan Meletharayil

    IPC分类号： A23C9/13 ,  A23C9/12

    CPC分类号： A23C9/1307 ,  A23C9/142 ,  A23C9/1512 ,  A23C2210/202 ,  A23C2240/20 ,  A23V2002/00 ,  A23V2250/11

    摘要： A method for improving yogurt texture in a yogurt manufacture process includes providing a volume of milk, injecting carbon dioxide (CO2) at a selected injection pressure into the provided volume of milk to establish a selected pH level in the provided volume of milk, storing the CO2-injected milk at a selected temperature for a selected time period, forming a retentate by applying a filtration process to the CO2-injected milk, mixing the retentate with a volume of non-treated milk to form a mixture of retentate and non-treated milk in a selected proportion and forming a yogurt product with the mixture of retentate and non-treated milk.

    摘要翻译： 一种用于改善酸奶制造方法中的酸奶质地的方法包括提供一定体积的牛奶，以选定的注射压力将二氧化碳（CO 2）注入到所提供的体积的牛奶中，以在所提供的乳汁体积中建立选定的pH水平， 二氧化碳注射的牛奶在所选择的温度下选定的时间段，通过对二氧化碳注射的牛奶进行过滤过程形成渗余物，将渗余物与一定体积的未处理的牛奶混合以形成滞留物和未处理的牛奶的混合物 以选定比例的牛奶，并与渗余物和未处理的牛奶的混合物形成酸奶产品。

    DECONTAMINATION METHODS FOR MEAT USING CARBONIC ACID AT HIGH PRESSURES
    8.
    发明申请
    DECONTAMINATION METHODS FOR MEAT USING CARBONIC ACID AT HIGH PRESSURES 有权
    在高压下使用碳酸的肉汤的去除方法

    公开(公告)号：US20110171353A1

    公开(公告)日：2011-07-14

    申请号：US12968045

    申请日：2010-12-14

    申请人： Anthony J.M. Garwood

    发明人： Anthony J.M. Garwood

    IPC分类号： A23P1/00

    CPC分类号： A23B4/16 ,  A23B4/20 ,  A23B4/24 ,  A23B4/26 ,  A23J1/02 ,  A23L3/0155 ,  A23L5/20 ,  A23L13/00 ,  A23V2002/00 ,  A23V2200/10 ,  A23V2250/11

    摘要： A method for separating lean meat from lean meat-containing material includes combining a particulate material with fluid, subcritical carbon dioxide at a pH of about 7 or less and a pressure of about 600 psig. The material and fluid is introduced into the vessel and is separated into low density and high density fractions. The material from the low density fraction is removed via an outlet and has a higher percentage of fat than the material introduced into the vessel. The material from the high density fraction is removed via an outlet and has a higher percentage of lean meat than the material introduced into the vessel. The vessel can include a centrifuge or a vessel disposed toward the vertical having an upper and lower outlet, wherein the separation is achieved by the respective densities of the material, and the natural or an artificial gravity field.

    摘要翻译： 用于从含瘦肉的材料中分离瘦肉的方法包括将颗粒材料与流体，约7或更低的pH和约600psig的压力的亚临界二氧化碳组合。 将材料和流体引入容器中并分离成低密度和高密度馏分。 来自低密度级分的材料通过出口除去，并且具有比引入容器的材料更高的脂肪百分比。 来自高密度部分的材料通过出口除去，并且具有比引入容器的材料更高的瘦肉百分比。 容器可以包括离心机或朝向垂直方向设置的具有上部和下部出口的容器，其中分离通过相应的材料密度以及自然或人造重力场来实现。

    Carbonated protein drink and method of making
    9.
    发明授权
    Carbonated protein drink and method of making 有权
    碳酸蛋白饮料及其制作方法

    公开(公告)号：US07842326B2

    公开(公告)日：2010-11-30

    申请号：US11685641

    申请日：2007-03-13

    申请人： Shawn Sherwood ,  David A. Jenkins

    发明人： Shawn Sherwood ,  David A. Jenkins

    IPC分类号： A23C21/00

    CPC分类号： A23L2/66 ,  A23L2/54 ,  A23V2002/00 ,  A23V2250/032 ,  A23V2250/044 ,  A23V2200/204 ,  A23V2250/046 ,  A23V2200/15 ,  A23V2250/11 ,  A23V2250/54252 ,  A23V2250/0644 ,  A23V2250/242 ,  A23V2250/264

    摘要： An improved carbonated protein beverage/drink composition which provides a relatively bill protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 4 volumes of carbonation. Preferably the protein is whey protein. The carbonated protein beverage has been heat treated to inactivate microbes in the presence of the carbonation which is used to provide taste and mouth feel for the drink. Typically, the treatment for microbe inactivation is carried out in the individual package used for storage and handling of the carbonated protein drink.

    摘要翻译： 一种改进的碳酸化蛋白质饮料组合物，其提供相对高的蛋白质含量，范围为约2重量％至约15重量％，同时使用碳酸化浓度为约0.1体积％的碳酸化（每体积液体饮料溶液或 液体饮料悬浮液）至约4体积的碳酸化。 蛋白质优选为乳清蛋白。 碳酸化蛋白质饮料已经被热处理以在碳酸化存在下灭活微生物，其用于提供饮料的口味和口感。 通常，用于微生物灭活的处理在用于储存和处理碳酸化蛋白质饮料的单个包装中进行。