CN106135427A - Lactic acid bacteria, vegetable protein beverage formula - Google Patents
Lactic acid bacteria, vegetable protein beverage formula Download PDFInfo
- Publication number
- CN106135427A CN106135427A CN201510107108.5A CN201510107108A CN106135427A CN 106135427 A CN106135427 A CN 106135427A CN 201510107108 A CN201510107108 A CN 201510107108A CN 106135427 A CN106135427 A CN 106135427A
- Authority
- CN
- China
- Prior art keywords
- lactic acid
- acid bacteria
- formula
- vegetable protein
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides lactic acid bacteria, vegetable protein beverage formula, streptococcus acidi lactici fermented solution and the processing technology of lactic acid bacteria non-fermented liquid, the processing technology of vegetable protein, the processing technology of mixing, through raw material in addition Semen Juglandis, Semen Armeniacae Amarum, Semen arachidis hypogaeae, the formula of 4 kinds of tastes of Semen sojae atricolor that these steps make, produce the food that four kinds of mouthfeels are unique, its sanitation and hygiene, economical and practical, nutritious, instant.
Description
Technical field
The present invention relates to lactic acid bacteria, vegetable protein beverage formula, more specifically for, relate to especially
And lactic acid bacteria and the mixed drink formula of vegetable protein.
Background technology
Vegetable protein is the one of protein, and source is extracted from plant, nutrition and animal
Albumen is similar, but is easier to digestion.Containing vegetable protein the abundantest be Semen sojae atricolor.But at diet
In, vegetable protein and animal proteinum to be arranged in pairs or groups edible.
Although vegetable protein is typically good not as animal proteinum, but still is the weight of human diet protein
Originate.The frumentum typically 6%-10% in protein, but wherein essential amino acids content is low.
Potato class 2%-3% in protein.Some nuts such as Semen arachidis hypogaeae, Semen Juglandis, Semen Armeniacae Amarum and Semen Nelumbinis etc. then contain
There is higher protein (15%-30%).The protein content of leguminous plant such as some dry bean
May be up to about 40%.Particularly Semen sojae atricolor is the most prominent in beans.Its not only protein content
Height, and quality is the highest, is the good source of human foods protein.Vegetable protein is vegetarian diet
Protein source main in person's diet, may be used to make shape, taste, mouthfeel etc. and corresponding animal
The meaty food that food is similar.Vegetarian specially eats incomplete protein, it may occur that food deficiency disease,
Must hold concurrently food soybean protein.
Vegetable protein is to be mainly derived from rice and flour class, beans, but rice and flour class and the albumen of beans
Matter nutritive value is different.The protein in rice and flour class source lacks lysine (a kind of required amino
Acid), therefore its AAS is relatively low, only 0.3～0.5, and this proteinoid is inhaled by human body
The degree received and utilize also can differ from.
The protein of vegetable food.Food egg as the most edible in frumentum, beans, nuts etc.
Pseudobulbus Bletillae (Rhizoma Bletillae) leaf protein, single cell protein etc.；Saying from threpsology, vegetable protein is roughly divided into two classes:
One is complete protein；Two is incomplete protein, and most of phytoprotein belongs to this
Class.
Protein-rich soy meat is with high quality soybean as raw material, by heating, extrude, spraying technique mistakes such as making an uproar
Journey makes size, variform lean meat lamellar vegetable protein soybean protein powder, and it why
It is referred to as " protein meat ", is owing to the content of its protein is significantly larger than general animal meat,
And sense of food, structure, color and luster, toughness all approximate with animal flesh.The containing of its protein according to surveying and determination
Amount for pig, 2-3 times of thin cattle meat protein, through the qualification of hygiene department, nontoxic, be
A kind of green, safety, health food.Owing to its fat is low, it is hypertension, coronary heart disease, glycosuria
The ultimate food of patient, cold and dressed with sauce, burn, fry all suitable, delicious flavour is good to eat, is eaten for a long time and can increase
Strong body constitution, is of value to healthy.
The American-European countries of one-hundred-year history, fermented type lactic acid has been gone up at fermented type lactic acid bacteria milk beverage
Bacterium milk drink is up to 80% in the ratio of dairy market.Along with the raising of consumer health's consciousness,
China Lactobacillus market development is swift and violent, and industry size alreadys more than 20,000,000,000 yuans, China
Lactic acid bacteria industry be in the fast-developing phase, just with annual 25% speed increase.China's lactic acid
The gross annual output amount of bacterium milk beverage has broken through 1,000,000 tons.Along with consumer demand increases, state
Interior Dairy Enterprise also begins to lactic acid bacteria product market of having an effect.The coming five years will be China Lactobacillus row
The gold period that industry is fast-developing.
On solid medium, bacterium colony is less, poor growth.In liquid fermentation medium permissible
Growth quickly, centrifuge washing can obtain the higher thalline of purity and have concurrently aerobic and anaerobism
Performance.
Lactic acid bacteria is also widely present in poultry, fowl intestinal, numerous food product, material and minority clinic sample
In product.Lactic acid bacteria is possible not only to improve nutritive value of food, improves flavour of food products, improves food
Product keeping quality and added value, and the special physiological of lactic acid bacteria activity and trophic function, the most day by day
Cause the attention of people.Numerous studies show, lactic acid bacteria can regulate body gastrointestinal tract normal bacteria
Group, holding microecological balance, improve food digestion rate and biological value, reduce serum cholesterol,
Control endotoxin, putrefaction bacteria growth and breeding and the generation of spoilage product in suppression intestinal, manufacture battalion
Support material, stimulate tissue development, thus to the nutritional status of body, physiological function, cell sense
Dye, drug influence, toxic reaction, immunoreation, tumor occur, aging course and unexpected
The generation effects such as emergency reaction.As can be seen here, the physiological function of lactic acid bacteria is lived with the life of body
Dynamic closely bound up.If it can be said that lactic acid bacteria stops growing, humans and animals is difficult to healthy raw
Deposit.The most Just because of this, lactic acid bacteria is widely used in light industry, food, medicine and feedstuff work
In many industries such as industry.
Lactic acid bacteria is present in the probiotic bacteria in mankind's body.Carbohydrate can be sent out by lactic acid bacteria
Ferment becomes lactic acid, thus gains the name.Probiotic bacteria can help digest, and helps the health of human body intestines and internal organs of the body,
The most often it is considered health food, within being added on Yoghourt.
Hundreds of antibacterials is perched in human body intestinal canal
Lactic acid bacteria
Its quantity is more than 100,000,000,000,000.Wherein to health useful be probiotic bacteria, with bifid
Bacillus, enterococcus faecalis etc. are representative, are harmful bacteria to human health, with escherichia coli,
Clostridium perfringenses etc. are representative.Probiotic bacteria is a huge flora, harmful bacteria
Also it is a no small flora, (accounts for more than the 80% of sum) when probiotic bacteria is preponderated, people
Body is then kept fit state, is otherwise in subhealth state or unhealthy status.Long-Term Scientific Study is tied
Fruit shows, the probiotic bacteria with lactic acid bacteria as representative is that human body is requisite and have important physiology
The probiotics of function, their quantity many and few, whether directly influence the health of people, directly
Having influence on the life-span length of people, the result that scientist studies for a long period of time proves, people is good for by lactic acid bacteria
Health is extremely important with longevity.
And the quantity that in human body intestinal canal, lactic acid bacteria has, along with the age growth of people can gradually decrease,
When people is to time old or sick, and lactic acid bacterium number may decline 100 to 1000 times, until old
People is approaching one's end to be wholly absent.At ordinary times, Healthy People many 50 times than patient, long lived elder is older than common
Many 60 times of people.Therefore, the actual state of lactic acid bacterium number in human body, have become as inspection people
The important indicator whether having good health and a long life.Due to the extensive application of the antibiotics of wide spectrum and strength, make
In human body intestinal canal, the probiotic bacteria based on lactic acid bacteria is subjected to heavy damage, and resistance progressively declines,
Causing disease to control more and more, health is threatened greatly.So, have a mind to increase human body intestinal canal
The quantity of interior lactic acid bacteria just seems extremely important.The lactic acid bacteria generally acknowledged in the world is it is considered to be
The strain of safety, is also the most representational enteral probiotic bacteria, in human body intestinal canal with lactic acid bacteria is
The probiotic bacteria quantity represented is The more the better.It is also fully consistent with Nobel prize winner biologist Mei Qi
Ni Kefu " long-lived theory " inner drawn conclusion, lactic acid bacteria=probiotic bacteria=longevity bacterium.
The mankind in the face of the most helpless present situation of antibiotic, the most constantly seek new more
Effective biological antibiotic product, first World Developed Countries recognizes and has started to use lactic acid bacteria
For the immunotherapy revolution represented.Sweden scientist studies the result of issue, and treatment harmonization of the stomach is big
Lactic acid bacteria is directly drunk more preferable than with antibiotic during intestinal inflammation, dangerous almost nil.And in Japan,
Lactobacillus product has accounted for more than the 85% of Japan's dairy market, and over 20 years, Japanese youth is average
Height increases by 15 centimetres, and population average life reaches 85 years old, ranks first in the world.This is all breast
The direct health efficacy that acid bacterium goods are brought.
Although the present Global prevalence of lactic acid bacteria, but most people only firmly believes several brand, China
The lactic acid bacteria brand of native country invention does not has relatively good market, the present market of vegetable protein beverage
The ratio of exploitation is sparser, and the present invention is a top-secret formula that biology, expert handed down and making
Technique, there is taste collocation the most cleverly the inside, creates a kind of new everybody and does not has the only of cognition
Special lactic acid bacteria and the bland of vegetable protein.
Summary of the invention
In order to overcome foregoing problems, it is an object of the invention to provide lactic acid bacteria and mix with vegetable protein
Beverage after conjunction.Step is as follows:
1) raw material is chosen: defatted milk powder 12%, oral glucose slurry 8.8%, streptococcus thermophilus,
Lactobacillus bulgaricus, Lactobacillus paracasei, Lactococcus lactis subsp.lactis, lactococcus lactis
Subsp. cremoris, lactococcus lactis bis-dimethylsilyl-acetamide subspecies 0.2%, pure water 79%.
2) fermented type lactic acid bacteria processing technology:
A. after defatted milk powder adds oral glucose mixing, dissolve with pure water, keep water solution temperature about
15 minutes, milk powder is made fully to dissolve.
It is warming up to 95 DEG C after the most water-soluble keep 2 hours, is allowed to brown stain.
C. boil sterilizing, after keeping micro-boiling 1-2 minute, be cooled to 40-45 DEG C.
D. inoculating, put into the strain of the amount of weighing up, stirring makes strain fully dissolve i.e. to inoculate into
Merit.
E. fermenting, in 42 DEG C of incubators 12-72 hour, fermented before using emulsion homogenizing by this
Once, according to the fermentation time of strain, fixing time, it is standby to make.
3) processing technology of vegetable protein: first carry out fruit and prepare, by the plant after selected
Fruit is peeled, and soaks at a temperature of 20-50 DEG C in the sodium bicarbonate solution that concentration is 0.5%
8-10 hour, soaked fruit carried out boiling, cools down, then put in time not having hard core
Entering by its defibrination in the hot water of 8-10 times of weight more than 60 DEG C, the fruit slag that will grind separates
Obtain fruit breast after filtration, then be finish-ground to 120 mesh, through being filtered into 160 mesh；Filter
Good vegetable protein milk is standby.
4) allotment: according to formula proportion, supplementary material is all weighed up, as requested sequencing handle
Raw material is stirred in adding beverage blends tank, adds edible essence stirring all after stirring 10 minutes
After upper colloid mill carries out micronized process in 10 minutes after even, it is warmed up to 70 DEG C and carries out homogenizing again,
Pressure is 25MPA, then sterilizes 15 minutes at 95 DEG C after fill.
Non-fermented type lactic acid bacteria processing technology, step is as follows:
A. after defatted milk powder adds oral glucose mixing, dissolve with pure water, keep water solution temperature about
15 minutes, milk powder is made fully to dissolve.
It is warming up to 95 DEG C after the most water-soluble keep 2 hours, is allowed to brown stain.
C. boil sterilizing, after keeping micro-boiling 1-2 minute, be cooled to 40-45 DEG C.
Food can make Semen Juglandis taste, formula: white sugar 11%, streptococcus acidi lactici fermented solution 15%,
Semen Juglandis 6%, pectin 0.25%, lactic acid 0.08%, glyceryl monostearate 0.1%, sucrose fat
Acid esters 0.2%, polyglyceryl fatty acid ester 0.1%, sodium bicarbonate 0.5%, edible essence 0.15%,
Water 66.82%.
Food can make almond, formula: white sugar 11%, streptococcus acidi lactici fermented solution 15%,
Semen Armeniacae Amarum 5%, pectin 0.25%, lactic acid 0.08%, glyceryl monostearate 0.1%, sucrose fat
Acid esters 0.2%, polyglyceryl fatty acid ester 0.1%, sodium bicarbonate 0.5%, edible essence 0.15%,
Water 67.82%.
Food can make peanut taste, formula: white sugar 11%, streptococcus acidi lactici fermented solution 15%,
Semen arachidis hypogaeae 6%, pectin 0.25%, lactic acid 0.06%, glyceryl monostearate 0.1%, sucrose fat
Acid esters 0.2%, polyglyceryl fatty acid ester 0.1%, sodium bicarbonate 0.5%, edible essence 0.15%,
Water 66.84%.
Food can make Semen sojae atricolor taste, formula: white sugar 11%, streptococcus acidi lactici fermented solution 15%,
Semen sojae atricolor 8%, pectin 0.25%, lactic acid 0.06%, glyceryl monostearate 0.1%, sucrose fat
Acid esters 0.2%, polyglyceryl fatty acid ester 0.1%, sodium bicarbonate 0.5%, edible essence 0.15%,
Water 64.84%.
The invention has the beneficial effects as follows, prevent and treat the lactose intolerance that some ethnic group generally suffers from and (drink
The abdominal distention that occurs during fresh milk, the symptom such as diarrhoea).Promote protein, monosaccharide and the battalion such as calcium, magnesium
Support the absorption of material, produce a large amount of benefit materials such as vitamin B complex.Increase intestinal beneficial flora,
Improve human gastrointestinal tract function, recover colony balance in human body intestinal canal, form antibacterial biological barrier,
Safeguard health.The breeding of suppression putrefaction bacteria, clears up the toxin that putrefaction bacteria produces, and removes intestinal
Road rubbish.Suppression cholesterol absorption, blood fat reducing, hypotensive activity.Immunoregulation effect, increases
Strong body immunity and resistance.Antitumor, prophylaxis of cancer effect.Improve SOD enzyme activity,
Eliminate human free radical, have defying age, life lengthening effect.Effectively prevent female urogenital
Systems Bacterial infects.Control toxins in human body level, the liver protecting and strengthen liver removing toxic substances,
Functions of expelling toxin.Minority is heterofermentation, if leuconostoc mesenteroide is to produce the right side in pharmaceuticals industry
The important strain of rotation sugar acid anhydride (i.e. plasma substitute), but be also the harmful bacterium of sugar industry, often make syrup
Tacky thick and cannot process.Lactobacilleae, thalline is shaft-like, single or chaining, sometimes filamentation
Shape, generation false branching.Utilize the product after glucose different according to it, be divided into homofermentation group
With heterofermentation group.Many several can lactose fermenters, and do not utilize lactic acid, can be by pH after fermentation
Drop to less than 6.0.In this product mostly important with Lactobacillus, be mostly industrial especially
It is the conventional strain in food industry.It is present in milk product, fermenting plant food such as Pickles,
In the intestinal of sauerkraut, ensilage, and people, especially nursing infant's intestinal.Commercial production lactic acid is normal
Use hot fermentation bacterium.
Claims (6)
1. lactic acid bacteria, vegetable protein beverage formula, it is characterised in that make the composition of intestinal microbial population occur
Useful change, step is as follows:
1) choosing raw material: defatted milk powder 12%, oral glucose 8.8%, streptococcus thermophilus, guarantor add
Leah lactobacillus, Lactobacillus paracasei, Lactococcus lactis subsp.lactis, lactococcus lactis butterfat
Subspecies, lactococcus lactis bis-dimethylsilyl-acetamide subspecies 0.2%, pure water 79%,
2) fermented type lactic acid bacteria processing technology:
A. after defatted milk powder adds oral glucose mixing, dissolve with pure water, keep water solution temperature about 15
Minute, make milk powder fully dissolve,
It is warming up to 95 DEG C after the most water-soluble keep 2 hours, is allowed to brown stain,
C. boil sterilizing, after keeping micro-boiling 1-2 minute, be cooled to 40-45 DEG C,
D. inoculating, put into the strain of the amount of weighing up, stirring makes strain fully dissolve i.e. to inoculate successfully,
E. ferment, in 42 DEG C of incubators 12-72 hour, before using by this fermentation emulsion homogenizing once,
According to the fermentation time of strain, fixing time, it is standby to make.
3) processing technology of vegetable protein: first carry out fruit and prepare, by the fruit after selected
Decortication, soaks 8-10 at a temperature of 20-50 DEG C in the sodium bicarbonate solution that concentration is 0.5%
Hour, soaked fruit carries out boiling, cools down, be then placed in 8-10 in time not having hard core
By its defibrination in the hot water that times weight is more than 60 DEG C, after the fruit slag separating and filtering that will grind
Fruit breast, then it is finish-ground to 120 mesh, through being filtered into 160 mesh；The plant filtered
Albumin milk is standby,
4) allotment: according to formula proportion, supplementary material all being weighed up, sequencing is raw material as requested
It is stirred in adding beverage blends tank, after after stirring 10 minutes, addition edible essence stirs
After upper colloid mill carries out micronized process in 10 minutes, it is warmed up to 70 DEG C and carries out homogenizing, pressure again
For 25MPA, then sterilize 15 minutes at 95 DEG C after fill.
2. lactic acid bacteria, vegetable protein beverage formula as claimed in claim 1, it is characterised in that: institute
The method step 2 stated can make non-fermented type lactic acid bacteria processing technology, and step is as follows:
A. after defatted milk powder adds oral glucose mixing, dissolve with pure water, keep water solution temperature about 15
Minute, make milk powder fully dissolve,
It is warming up to 95 DEG C after the most water-soluble keep 2 hours, is allowed to brown stain,
C. boil sterilizing, after keeping micro-boiling 1-2 minute, be cooled to 40-45C.
3. lactic acid bacteria, vegetable protein beverage formula as claimed in claim 1, it is characterised in that: institute
The drink formula stated can make Semen Juglandis taste, formula: white sugar 11%, streptococcus acidi lactici fermented solution
15%, Semen Juglandis 6%, pectin 0.25%, lactic acid 0.08%, glyceryl monostearate 0.1%, sucrose
Fatty acid ester 0.2%, polyglyceryl fatty acid ester 0.1%, sodium bicarbonate 0.5%, edible essence 0.15%,
Water 66.82%.
4. lactic acid bacteria, vegetable protein beverage formula as claimed in claim 1, it is characterised in that: work
The food of skill can make almond, formula: white sugar 11%, streptococcus acidi lactici fermented solution 15%,
Semen Armeniacae Amarum 5%, pectin 0.25%, lactic acid 0.08%, glyceryl monostearate 0.1%, sucrose fat
Acid esters 0.2%, polyglyceryl fatty acid ester 0.1%, sodium bicarbonate 0.5%, edible essence 0.15%,
Water 67.82%.
5. lactic acid bacteria, vegetable protein beverage formula as claimed in claim 1, it is characterised in that: work
The food of skill can make peanut taste, formula: white sugar 11%, streptococcus acidi lactici fermented solution 15%,
Semen arachidis hypogaeae 6%, pectin 0.25%, lactic acid 0.06%, glyceryl monostearate 0.1%, sucrose fat
Acid esters 0.2%, polyglyceryl fatty acid ester 0.1%, sodium bicarbonate 0.5%, edible essence 0.15%,
Water 66.84%.
6. lactic acid bacteria, vegetable protein beverage formula as claimed in claim 1, it is characterised in that: work
The food of skill can make Semen sojae atricolor taste, formula: white sugar 11%, streptococcus acidi lactici fermented solution 15%,
Semen sojae atricolor 8%, pectin 0.25%, lactic acid 0.06%, glyceryl monostearate 0.1%, sucrose fat
Acid esters 0.2%, polyglyceryl fatty acid ester 0.1%, sodium bicarbonate 0.5%, edible essence 0.15%,
Water 64.84%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510107108.5A CN106135427A (en) | 2015-03-12 | 2015-03-12 | Lactic acid bacteria, vegetable protein beverage formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510107108.5A CN106135427A (en) | 2015-03-12 | 2015-03-12 | Lactic acid bacteria, vegetable protein beverage formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106135427A true CN106135427A (en) | 2016-11-23 |
Family
ID=58064355
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510107108.5A Pending CN106135427A (en) | 2015-03-12 | 2015-03-12 | Lactic acid bacteria, vegetable protein beverage formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106135427A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927161A (en) * | 2017-11-15 | 2018-04-20 | 南阳理工学院 | A kind of preparation process of almond soybean flavored fermented milk |
| CN108271864A (en) * | 2017-12-15 | 2018-07-13 | 广州喜乐食品企业有限公司 | A kind of zymotic fluid and preparation method thereof |
| CN111378593A (en) * | 2018-12-28 | 2020-07-07 | 中粮营养健康研究院有限公司 | Microbial inoculum for preparing fermented vegetable protein beverage |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101204177A (en) * | 2007-12-14 | 2008-06-25 | 广州合诚实业有限公司 | Active lactic acid bacteria beverage and manufacture method thereof |
| CN101518350A (en) * | 2009-03-27 | 2009-09-02 | 四川斯比泰饮料食品有限公司 | Dual protein balance lactobacillus drink and preparation method thereof |
| CN101720968A (en) * | 2009-12-16 | 2010-06-09 | 刘慧燕 | Method for producing fermented vegetable protein beverage |
| CN101731330A (en) * | 2009-12-23 | 2010-06-16 | 山东得益乳业有限公司 | Method for preparing probiotic brown lactobacillus beverage product with large amount of bacteria |
| CN103098906A (en) * | 2013-01-16 | 2013-05-15 | 上海清美绿色食品有限公司 | Preparation method of fruit-juice-type fermentation sour soybean milk |
| CN103651807A (en) * | 2013-12-19 | 2014-03-26 | 山东得益乳业股份有限公司 | Lactobacillus beverage contains probiotic fermented fruits and vegetables and preparation method of lactobacillus beverage |
| CN103734309A (en) * | 2013-12-19 | 2014-04-23 | 山东得益乳业股份有限公司 | Brown lactobacillus beverage and preparation method thereof |
| CN103891885A (en) * | 2012-12-25 | 2014-07-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Browning process of dairy product |
| CN104186650A (en) * | 2014-07-22 | 2014-12-10 | 光明乳业股份有限公司 | Brown kefir yogurt, milk-containing beverage and preparation method thereof |
| CN104186651A (en) * | 2014-07-31 | 2014-12-10 | 光明乳业股份有限公司 | Brown lactic acid bacteria drink and preparation method thereof |
| CN104206532A (en) * | 2013-06-04 | 2014-12-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Suspended fruit granule brown lactobacillus beverage and preparation method thereof |
| CN104222279A (en) * | 2014-09-30 | 2014-12-24 | 重庆市天友乳业股份有限公司 | Brown sour milk beverage containing real fruit variants and production method thereof |
-
2015
- 2015-03-12 CN CN201510107108.5A patent/CN106135427A/en active Pending
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101204177A (en) * | 2007-12-14 | 2008-06-25 | 广州合诚实业有限公司 | Active lactic acid bacteria beverage and manufacture method thereof |
| CN101518350A (en) * | 2009-03-27 | 2009-09-02 | 四川斯比泰饮料食品有限公司 | Dual protein balance lactobacillus drink and preparation method thereof |
| CN101720968A (en) * | 2009-12-16 | 2010-06-09 | 刘慧燕 | Method for producing fermented vegetable protein beverage |
| CN101731330A (en) * | 2009-12-23 | 2010-06-16 | 山东得益乳业有限公司 | Method for preparing probiotic brown lactobacillus beverage product with large amount of bacteria |
| CN103891885A (en) * | 2012-12-25 | 2014-07-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Browning process of dairy product |
| CN103098906A (en) * | 2013-01-16 | 2013-05-15 | 上海清美绿色食品有限公司 | Preparation method of fruit-juice-type fermentation sour soybean milk |
| CN104206532A (en) * | 2013-06-04 | 2014-12-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Suspended fruit granule brown lactobacillus beverage and preparation method thereof |
| CN103651807A (en) * | 2013-12-19 | 2014-03-26 | 山东得益乳业股份有限公司 | Lactobacillus beverage contains probiotic fermented fruits and vegetables and preparation method of lactobacillus beverage |
| CN103734309A (en) * | 2013-12-19 | 2014-04-23 | 山东得益乳业股份有限公司 | Brown lactobacillus beverage and preparation method thereof |
| CN104186650A (en) * | 2014-07-22 | 2014-12-10 | 光明乳业股份有限公司 | Brown kefir yogurt, milk-containing beverage and preparation method thereof |
| CN104186651A (en) * | 2014-07-31 | 2014-12-10 | 光明乳业股份有限公司 | Brown lactic acid bacteria drink and preparation method thereof |
| CN104222279A (en) * | 2014-09-30 | 2014-12-24 | 重庆市天友乳业股份有限公司 | Brown sour milk beverage containing real fruit variants and production method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927161A (en) * | 2017-11-15 | 2018-04-20 | 南阳理工学院 | A kind of preparation process of almond soybean flavored fermented milk |
| CN108271864A (en) * | 2017-12-15 | 2018-07-13 | 广州喜乐食品企业有限公司 | A kind of zymotic fluid and preparation method thereof |
| CN111378593A (en) * | 2018-12-28 | 2020-07-07 | 中粮营养健康研究院有限公司 | Microbial inoculum for preparing fermented vegetable protein beverage |
| CN111378593B (en) * | 2018-12-28 | 2022-04-12 | 中粮营养健康研究院有限公司 | Microbial inoculum for preparing fermented vegetable protein beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105249100B (en) | The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions | |
| US20160192682A1 (en) | Formulation and process for making fermented probiotic food and beverage products | |
| CN103271274B (en) | Nutrient health-care porridge | |
| CN106387572A (en) | Chinese wolfberry fruit probiotics drink and preparation method thereof | |
| CN102972522A (en) | Probiotic milk and preparation method thereof | |
| CN105876048A (en) | Production technology of lactic acid bacterium and mixed gel type gel candy | |
| CN110179032A (en) | A kind of Noni fruit composite enzyme and its production method | |
| CN112931865A (en) | Edible amino acid enzyme rich in gamma-aminobutyric acid and preparation method thereof | |
| CN106954673A (en) | A kind of dairy products comprising probiotics and preparation method thereof | |
| CN106135427A (en) | Lactic acid bacteria, vegetable protein beverage formula | |
| CN106879739A (en) | A kind of microbial fermentation lactic acid formulation for containing four class viable bacterias and preparation method thereof | |
| CN102805150A (en) | Live bacteria type lotus seed and corn yoghurt beverage and preparation method thereof | |
| CN109588493A (en) | A kind of Soybean yogurt purple potato drink and preparation method thereof | |
| CN110463776A (en) | Compound leisure fruit and vegetable product of strawberry cheese and preparation method thereof | |
| CN104472705A (en) | Processing method of purple sweet potato yogurt beverage | |
| CN108720024A (en) | A kind of activity multienzyme vitamin cell nutrient solution | |
| CN104509915A (en) | Preparation method of tomato vinegar | |
| CN105433171A (en) | Guava active lactic acid bacterium beverage and preparation method thereof | |
| RU2189153C2 (en) | Method of preparing biologically active product | |
| CN110959680A (en) | Preparation method of probiotic fermented yoghourt with toxin expelling effect | |
| Latha et al. | Ethnic probiotic foods of South India and their health benefits | |
| WO2020018050A2 (en) | A natural, nutrituous and a delicious gluten-free functional food with protective and supportive effects on health and its production method | |
| CN104366011A (en) | Chicken feed for improving survival rate of chicks and production method thereof | |
| CN108633996A (en) | A kind of pure plant Yoghourt and preparation method thereof suitable for consumption by infants | |
| RU2694629C1 (en) | Method of fruit dessert production |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161123 |
|
| RJ01 | Rejection of invention patent application after publication |