CN107439684A - A kind of lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice and preparation method thereof - Google Patents
A kind of lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice and preparation method thereof Download PDFInfo
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- CN107439684A CN107439684A CN201710564674.8A CN201710564674A CN107439684A CN 107439684 A CN107439684 A CN 107439684A CN 201710564674 A CN201710564674 A CN 201710564674A CN 107439684 A CN107439684 A CN 107439684A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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Abstract
The invention belongs to food technology field, specifically discloses a kind of lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice and preparation method thereof.Composite fruit juice of the present invention by weight, includes the raw material components of following parts by weight：12 parts of 30 40 parts of cherry tomato, 15 20 parts of Kiwi berry, 25 parts of the bighead atractylodes rhizome, 14 parts of dried orange peel, 24 parts of stabilizer, 58 parts of FOS, 25 parts of fresh cow milk, 12 parts of oligoisomaltose, 0.1 0.3 parts of pectase and lactic acid bacteria；Its preparation method includes raw material and selected and processing, clarification, allotment, sterilization, inoculation fermentation and refrigeration.The composite fruit juice of the present invention has given full play to cherry tomato, Kiwi berry and the health-care efficacy of lactic acid bacteria, with it is nutritious, sensory effects are good, good health care effect, be easy to preserve and promote the characteristics of, and its preparation method technique it is simple, it is with short production cycle, cherry tomato, Kiwi berry and lactic acid bacteria health-care efficacy can be given full play to.
Description
【Technical field】
The present invention relates to food technology field, and in particular to a kind of lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice and
Its preparation method.
【Background technology】
Cherry tomato, little tomato is commonly referred to as, the formal name of Chinese is called cherry and tomato, and it is both vegetables and fruit, no
It is only beautiful in colour, form is graceful, and taste is agreeable to the taste, nutritious, and in addition to all nutritional ingredients containing tomato, it is tieed up
Raw cellulose content is higher than Lycopersicon esculentum, and containing paddy light it is sweet eliminate with the particular matter such as lycopene, have promote the production of body fluid to quench thirst, stomach invigorating disappears
Food, clearing heat and detoxicating, cool blood flat liver, blood-supplementing blood-nourishing and improve a poor appetite and other effects, have certain health-care effect.
The soft texture of Kiwi berry, sweet mouthfeel, it, which is removed, contains actinidine, proteolytic enzyme, tannin pectin and carbohydrate
Outside Deng organic matter, and the trace element such as calcium, potassium, selenium, zinc, germanium and 17 kinds of amino acid of needed by human body, also containing abundant dimension life
Plain C, grape acid, fructose, citric acid, malic acid and fat, there is the effect of regulating QI of the middle-JIAO, fluid dryness, antipyretic relieving restlessness, be
A kind of fresh and tender, nutritious, flavor the is delicious fruit of quality.
But because fresh cherry tomato and the storage life of Kiwi fresh fruit are all shorter, it is unfavorable for storing, edibility and warp
Ji value is relatively low.
Therefore, createed by lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice lactic acid bacteria is favourable to human body
The novel fermentation beverage that function and cherry tomato, the nutrition of Kiwi berry are combined together, its not only can effectively extend cherry tomato and
The holding time of Kiwi berry, cherry tomato, the added value of Kiwi berry processing are improved, enrich the species and pattern of probiotic products, symbol
The natural development trend of combined foodstuff health；And the living needs of the crowd of lactose intolerance can be met.
And at present there is the shortcomings that poor sensory effects, health-care effect difference in some existing lactobacillus-fermented fruit juice.
【The content of the invention】
The goal of the invention of the present invention is：For above-mentioned problem, there is provided a kind of lactobacillus-fermented cherry tomato and Mi
Monkey peach composite fruit juice and preparation method thereof.The lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice of the present invention has given full play to sage
The health-care efficacy of female fruit, Kiwi berry and lactic acid bacteria, has that nutritious, sensory effects are good, good health care effect, are easy to preserve and push away
The characteristics of wide, and its preparation method technique it is simple, it is with short production cycle, cherry tomato, Kiwi berry and lactic acid bacteria health care can be given full play to
Effect.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice, include the raw material components of following parts by weight：Cherry tomato
30-40 parts, Kiwi berry 15-20 parts, bighead atractylodes rhizome 2-5 parts, dried orange peel 1-4 parts, stabilizer 2-4 parts, FOS 5-8 parts, fresh cow milk
2-5 parts, oligoisomaltose 1-2 parts, pectase 0.1-0.3 parts and lactic acid bacteria 1-2 parts.
Further, the lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice include the raw material group of following parts by weight
Point：It is 36 parts of cherry tomato, 18 parts of Kiwi berry, 4 parts of the bighead atractylodes rhizome, 3 parts of dried orange peel, 3 parts of stabilizer, 6 parts of FOS, 3 parts of fresh cow milk, oligomeric
1.5 parts of 1.5 parts of isomaltose, 0.2 part of pectase and lactic acid bacteria.
Further, the preparation method of a kind of lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice, including it is following
Step：
(1) selection of raw material：The clear cherry tomato wash clean for getting colors scarlet and shinny, the Kiwi berry for choosing head point are clear
Removed the peel after wash clean；
(2) processing of raw material：After the bighead atractylodes rhizome and dried orange peel are mixed, by volume 1：3 addition ethanol solutions extract and must carried
Liquid is taken, it is 35-40% that extract solution is concentrated into content water；Above-mentioned cherry tomato and Kiwi berry are cut into 2-3cm fritter, are placed in
It is mixed with beating after soaking 3-5min in the mixed liquor being mixed by extract solution and colour protecting liquid to pulp uniformly without bulk, obtains fruit
Slurry, pure water is added into the pulp and is stirred to being well mixed, obtains fruit juice；Wherein, the colour protecting liquid is by ascorbic acid, β-ring
Dextrin, citric acid and water mix；
(3) clarify：Pectase is added in fruit juice to stir to well mixed, after digesting 140-150min at 40-50 DEG C,
Filtered, centrifuge to obtain clear juice；
(4) allocate：Added into clear juice after remaining raw material components is mixed and stirred for uniformly, add sodium acid carbonate to clear
The pH of clear fruit juice is 5.4-5.7；
(5) sterilize：Deployed clear juice is placed in water-bath 15-20min in the hot water that temperature is 95-100 DEG C, then
Cooled down in cold water；
(6) inoculation fermentation：Lactic acid bacteria is accessed into the clear juice after sterilization, ferment 10-12h at 40-43 DEG C, obtains newborn
Acid bacteria fermentation cherry tomato and Kiwi fruit composite fruit juice；
(7) refrigerate：Lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice are placed at 0-4 DEG C and refrigerated, you can.
Further, in step (2), the ratio of the addition of the pure water and the pulp quality is 1:1.
Further, in step (2), the mass concentration of the colour protecting liquid is 0.15%.
Further, in step (5), the clear juice temperature after the cooling is 38-41 DEG C.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
(1) lactobacillus-fermented composite fruit juice of the invention is using cherry tomato and Kiwi berry as primary raw material, the bighead atractylodes rhizome and old of arranging in pairs or groups
The raw materials such as skin carry out lactobacillus-fermented and are made, and each raw material of the above is collocated with each other so that lactobacillus-fermented cherry tomato of the invention
With Kiwi fruit composite fruit juice have nutritious, sensory effects are good, good health care effect, be easy to preserve and promote the characteristics of.Wherein,
It is bighead atractylodes rhizome bitter, sweet, it is warm-natured, there is strengthening the spleen and replenishing qi, eliminate dampness and have diuretic effect, hypoglycemic and antitumor etc. effect, dried orange peel acrid flavour is bitter, warm-natured,
Have the function that strengthening the spleen and stomach, promoting the circulation of qi it is wide in, lowering the adverse-rising QI and eliminating phlegm, both arranges in pairs or groups jointly with cherry tomato, Kiwi berry, not only cause this
The composite fruit juice of invention has the characteristics of nutritious, unique flavor, and has prevention malignant tumour, protects the skin from
The damage of ultraviolet light, the multiple efficacies such as immunity of organisms, delaying human body caducity, prevention prostate cancer are improved, also enhanced single
The effect of component promotes the production of body fluid to quench thirst, stomach strengthening and digestion promoting etc., so as to enhance lactobacillus-fermented cherry tomato and Kiwi berry composite fruit of the present invention
The health-care effect of juice；Secondly, FOS of the invention, oligoisomaltose collective effect, not only can using substituting saccharose as
Sweetener, the lactose tolerance problem of people is further improved, but also composite fruit juice can be improved with fresh cow milk collective effect
In viable bacteria concentration and reduce the speed that viable lactic acid bacteria quantity in storage period declines and the effect to extend the shelf life, enter one again
Step improves the health-care effect of lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice of the present invention；In addition, used speciality shield
Color liquid can effectively prevent juice browning, beneficial to the color and luster for keeping fruit juice.
(2) preparation method technique of the invention is simple, with short production cycle, and it uses the method for science to carry out various raw materials
Processing, it can be very good to keep the active ingredient of raw material and improve the sensory effects such as the color and luster of product, mouthfeel, and give full play to sage
Female fruit, Kiwi berry and lactic acid bacteria health-care efficacy.
【Embodiment】
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
1) following raw materials according component by weight, is weighed：
Wherein, scarlet and shinny cherry tomato is got colors as raw material of the invention and is cleaned up, and chooses head point
Kiwi berry as the present invention raw material and remove the peel after cleaning up.
2) the above-mentioned raw material components weighed are followed these steps to carry out lactobacillus-fermented cherry tomato and Kiwi berry of the present invention
The preparation of composite fruit juice：
(1) processing of raw material：After the bighead atractylodes rhizome and dried orange peel are mixed, by volume 1：3 addition ethanol solutions extract and must carried
Liquid is taken, extract solution is concentrated into content water as 35%；Cherry tomato and Kiwi berry are cut into 2cm fritter, are placed in by extract solution
With soak 3min in the mixed liquor that is mixed of colour protecting liquid that mass concentration is 0.15% after be mixed with beating to pulp uniformly without block
Shape, pulp is obtained, quality is added into the pulp and is stirred with pulp identical pure water to being well mixed, obtains fruit juice；Wherein, institute
Colour protecting liquid is stated to be mixed by ascorbic acid, beta-schardinger dextrin, citric acid and water；
(2) clarify：Pectase is added in fruit juice to stir to being well mixed, and after digesting 150min at 40 DEG C, is carried out
Filter, centrifuge to obtain clear juice；
(3) allocate：Added into clear juice after remaining raw material components is mixed and stirred for uniformly, add sodium acid carbonate to clear
The pH of clear fruit juice is 5.4；
(4) sterilize：Deployed clear juice is placed in water-bath 20min in the hot water that temperature is 95 DEG C, then in cold water
In be cooled to clear juice temperature as 38 DEG C；
(5) inoculation fermentation：Lactic acid bacteria is accessed into the clear juice after sterilization, ferment 12h at 40 DEG C, obtains lactic acid bacteria hair
Ferment cherry tomato and Kiwi fruit composite fruit juice；
(6) refrigerate：Lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice are placed at 0 DEG C and refrigerated, you can.
Embodiment 2
1) following raw materials according component by weight, is weighed：
Wherein, scarlet and shinny cherry tomato is got colors as raw material of the invention and is cleaned up, and chooses head point
Kiwi berry as the present invention raw material and remove the peel after cleaning up.
2) the above-mentioned raw material components weighed are followed these steps to carry out lactobacillus-fermented cherry tomato and Kiwi berry of the present invention
The preparation of composite fruit juice：
(1) processing of raw material：After the bighead atractylodes rhizome and dried orange peel are mixed, by volume 1：3 addition ethanol solutions extract and must carried
Liquid is taken, extract solution is concentrated into content water as 37%；Cherry tomato and Kiwi berry are cut into 3cm fritter, are placed in by extract solution
With soak 4min in the mixed liquor that is mixed of colour protecting liquid that mass concentration is 0.15% after be mixed with beating to pulp uniformly without block
Shape, pulp is obtained, quality is added into the pulp and is stirred with pulp identical pure water to being well mixed, obtains fruit juice；Wherein, institute
Colour protecting liquid is stated to be mixed by ascorbic acid, beta-schardinger dextrin, citric acid and water；
(2) clarify：Pectase is added in fruit juice to stir to being well mixed, and after digesting 145min at 45 DEG C, is carried out
Filter, centrifuge to obtain clear juice；
(3) allocate：Added into clear juice after remaining raw material components is mixed and stirred for uniformly, add sodium acid carbonate to clear
The pH of clear fruit juice is 5.6；
(4) sterilize：Deployed clear juice is placed in water-bath 17min in the hot water that temperature is 98 DEG C, then in cold water
In be cooled to clear juice temperature as 39 DEG C；
(5) inoculation fermentation：Lactic acid bacteria is accessed into the clear juice after sterilization, ferment 11h at 42 DEG C, obtains lactic acid bacteria hair
Ferment cherry tomato and Kiwi fruit composite fruit juice；
(6) refrigerate：Lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice are placed at 2 DEG C and refrigerated, you can.
Embodiment 3
1) following raw materials according component by weight, is weighed：
Wherein, scarlet and shinny cherry tomato is got colors as raw material of the invention and is cleaned up, and chooses head point
Kiwi berry as the present invention raw material and remove the peel after cleaning up.
2) the above-mentioned raw material components weighed are followed these steps to carry out lactobacillus-fermented cherry tomato and Kiwi berry of the present invention
The preparation of composite fruit juice：
(1) processing of raw material：After the bighead atractylodes rhizome and dried orange peel are mixed, by volume 1：3 addition ethanol solutions extract and must carried
Liquid is taken, extract solution is concentrated into content water as 40%；Cherry tomato and Kiwi berry are cut into 3cm fritter, are placed in by extract solution
With soak 5min in the mixed liquor that is mixed of colour protecting liquid that mass concentration is 0.15% after be mixed with beating to pulp uniformly without block
Shape, pulp is obtained, quality is added into the pulp and is stirred with pulp identical pure water to being well mixed, obtains fruit juice；Wherein, institute
Colour protecting liquid is stated to be mixed by ascorbic acid, beta-schardinger dextrin, citric acid and water；
(2) clarify：Pectase is added in fruit juice to stir to being well mixed, and after digesting 140min at 50 DEG C, is carried out
Filter, centrifuge to obtain clear juice；
(3) allocate：Added into clear juice after remaining raw material components is mixed and stirred for uniformly, add sodium acid carbonate to clear
The pH of clear fruit juice is 5.7；
(4) sterilize：Deployed clear juice is placed in water-bath 15min in the hot water that temperature is 100 DEG C, then in cold water
In be cooled to clear juice temperature as 41 DEG C；
(5) inoculation fermentation：Lactic acid bacteria is accessed into the clear juice after sterilization, ferment 10h at 43 DEG C, obtains lactic acid bacteria hair
Ferment cherry tomato and Kiwi fruit composite fruit juice；
(6) refrigerate：Lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice are placed at 4 DEG C and refrigerated, you can.
Subjective appreciation：The people for choosing 10 food relevant specialities forms subjective appreciation group, made to the present embodiment 1-3
Standby obtained composite fruit juice and commercially available lactobacillus-fermented fruit juice (control group) carry out subjective appreciation and made even respectively, composite fruit juice
Subjective appreciation standard scale and results of sensory evaluation table be shown in Table 1-1 and table 1-2 respectively：
The subjective appreciation standard scale of table 1-1 composite fruit juices (total score 50 is divided)
| Assessment item | Evaluation criterion | Fraction (divides) |
| Color and luster | In uniform light yellow | 10 |
| Structural state | Structural state uniformity, no suspended substance and deposited phenomenon | 10 |
| Mouthfeel | Salubrious soft, sour-sweet moderate, free from extraneous odour | 10 |
| Flavor | Has coordinated flavor | 10 |
| Smell | With pure fragrance taste, without other peculiar smell | 10 |
The results of sensory evaluation table of table 1-2 each group fruit juice
| Group | Color and luster | Structural state | Mouthfeel | Flavor | Smell | Total score (is divided) |
| Embodiment 1 | 8 | 7 | 8 | 9 | 8 | 40 |
| Embodiment 2 | 9 | 8 | 7 | 9 | 8 | 41 |
| Embodiment 3 | 8 | 8 | 7 | 9 | 8 | 40 |
| Control group | 7 | 6 | 6 | 7 | 7 | 33 |
From table 1-2：Total score is higher, and sensory evaluation is better, and the sensory effects of fruit juice are better.In this measure,
Fraction：Embodiment 1-3>Control group, and it is above control group in the evaluation score of color and luster, structural state, mouthfeel, flavor and smell
The fraction of corresponding evaluation index, illustrate the sense organ effect that the acid bacteria fermentation cherry tomato of the present invention and Kiwi fruit composite fruit juice have had
Fruit.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal change completed or modification change under the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (6)
1. a kind of lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice, it is characterised in that the raw material group including following parts by weight
Point：Cherry tomato 30-40 parts, Kiwi berry 15-20 parts, bighead atractylodes rhizome 2-5 parts, dried orange peel 1-4 parts, stabilizer 2-4 parts, FOS 5-8 parts,
Fresh cow milk 2-5 parts, oligoisomaltose 1-2 parts, pectase 0.1-0.3 parts and lactic acid bacteria 1-2 parts.
2. a kind of lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice according to claim 1, it is characterised in that the breast
Acid bacteria fermentation cherry tomato and Kiwi fruit composite fruit juice include the raw material components of following parts by weight：36 parts of cherry tomato, 18 parts of Kiwi berry,
4 parts of the bighead atractylodes rhizome, 3 parts of dried orange peel, 3 parts of stabilizer, 6 parts of FOS, 3 parts of fresh cow milk, 1.5 parts of oligoisomaltose, 0.2 part of pectase
With 1.5 parts of lactic acid bacteria.
3. the preparation method of a kind of lactobacillus-fermented cherry tomato according to claim 1 or claim 2 and Kiwi fruit composite fruit juice, it is special
Sign is, comprises the following steps：
(1) selection of raw material：The clear cherry tomato wash clean for getting colors scarlet and shinny, the Kiwi berry cleaning for choosing head point are dry
Removed the peel after net；
(2) processing of raw material：After the bighead atractylodes rhizome and dried orange peel are mixed, by volume 1：3 addition ethanol solutions carry out extracting to obtain extract solution,
It is 35-40% that extract solution is concentrated into content water；Above-mentioned cherry tomato and Kiwi berry are cut into 2-3cm fritter, are placed in by carrying
Take and be mixed with beating after soaking 3-5min in the mixed liquor that liquid and colour protecting liquid be mixed to pulp uniformly without bulk, obtain pulp, it is past
Pure water is added in the pulp to stir to being well mixed, and obtains fruit juice；Wherein, the colour protecting liquid by ascorbic acid, beta-schardinger dextrin,
Citric acid and water mix；
(3) clarify：Pectase is added in fruit juice to stir to being well mixed, and after digesting 140-150min at 40-50 DEG C, is carried out
Filter, centrifuge to obtain clear juice；
(4) allocate：Added into clear juice after remaining raw material components is mixed and stirred for uniformly, add sodium acid carbonate to clarifying fruit
The pH of juice is 5.4-5.7；
(5) sterilize：Deployed clear juice is placed in water-bath 15-20min in the hot water that temperature is 95-100 DEG C, then cold
Cooled down in water；
(6) inoculation fermentation：Lactic acid bacteria is accessed into the clear juice after sterilization, ferment 10-12h at 40-43 DEG C, obtains lactic acid bacteria
Ferment cherry tomato and Kiwi fruit composite fruit juice；
(7) refrigerate：Lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice are placed at 0-4 DEG C and refrigerated, you can.
4. a kind of preparation method of lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice according to claim 3, its feature
It is, in step (2), the ratio of the addition of the pure water and the pulp quality is 1:1.
5. a kind of preparation method of lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice according to claim 3, its feature
It is, in step (2), the mass concentration of the colour protecting liquid is 0.15%.
6. a kind of preparation method of lactobacillus-fermented cherry tomato and Kiwi fruit composite fruit juice according to claim 3, its feature
It is, in step (5), the clear juice temperature after the cooling is 38-41 DEG C.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108770930A (en) * | 2018-06-13 | 2018-11-09 | 南阳师范学院 | A kind of Kiwi compound beverage and preparation method thereof |
| CN110613076A (en) * | 2019-08-16 | 2019-12-27 | 大别山野岭饮料股份有限公司 | Enzyme fruit juice and production process thereof |
| CN114424817A (en) * | 2021-08-19 | 2022-05-03 | 昆明生物制造研究院有限公司 | Probiotic fermented fruit paste and preparation method thereof |
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| CN101991070A (en) * | 2010-10-22 | 2011-03-30 | 陕西科技大学 | Color protection and combined drying method of apple chips |
| CN103689086A (en) * | 2013-12-23 | 2014-04-02 | 广西博士海意信息科技有限公司 | Elaeagnus umbellate Thunb. beverage and preparation method thereof |
| CN105076412A (en) * | 2015-07-28 | 2015-11-25 | 天津天绿健科技有限公司 | Fruit pulp food containing lactobacillus and preparation method thereof |
| CN105746704A (en) * | 2014-12-19 | 2016-07-13 | 天津天管太钢焊管有限公司 | Stomach protection yoghurt powder and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991070A (en) * | 2010-10-22 | 2011-03-30 | 陕西科技大学 | Color protection and combined drying method of apple chips |
| CN103689086A (en) * | 2013-12-23 | 2014-04-02 | 广西博士海意信息科技有限公司 | Elaeagnus umbellate Thunb. beverage and preparation method thereof |
| CN105746704A (en) * | 2014-12-19 | 2016-07-13 | 天津天管太钢焊管有限公司 | Stomach protection yoghurt powder and preparation method thereof |
| CN105076412A (en) * | 2015-07-28 | 2015-11-25 | 天津天绿健科技有限公司 | Fruit pulp food containing lactobacillus and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108770930A (en) * | 2018-06-13 | 2018-11-09 | 南阳师范学院 | A kind of Kiwi compound beverage and preparation method thereof |
| CN110613076A (en) * | 2019-08-16 | 2019-12-27 | 大别山野岭饮料股份有限公司 | Enzyme fruit juice and production process thereof |
| CN114424817A (en) * | 2021-08-19 | 2022-05-03 | 昆明生物制造研究院有限公司 | Probiotic fermented fruit paste and preparation method thereof |
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Application publication date: 20171208 |