CN110959680A - Preparation method of probiotic fermented yoghourt with toxin expelling effect - Google Patents
Preparation method of probiotic fermented yoghourt with toxin expelling effect Download PDFInfo
- Publication number
- CN110959680A CN110959680A CN201911229105.3A CN201911229105A CN110959680A CN 110959680 A CN110959680 A CN 110959680A CN 201911229105 A CN201911229105 A CN 201911229105A CN 110959680 A CN110959680 A CN 110959680A
- Authority
- CN
- China
- Prior art keywords
- parts
- weight
- mixture
- yoghourt
- milk
- 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
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 28
- 239000006041 probiotic Substances 0.000 title claims abstract description 20
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 20
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 16
- 230000000694 effects Effects 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000003053 toxin Substances 0.000 title claims abstract description 12
- 231100000765 toxin Toxicity 0.000 title claims abstract description 12
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 25
- 235000020232 peanut Nutrition 0.000 claims abstract description 25
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 14
- 210000004080 milk Anatomy 0.000 claims abstract description 14
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 7
- 241000186684 Lactobacillus pentosus Species 0.000 claims abstract description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 6
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims abstract description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 235000008939 whole milk Nutrition 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 108700012359 toxins Proteins 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 7
- 239000003205 fragrance Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000014655 lactic acid Nutrition 0.000 abstract description 2
- 239000004310 lactic acid Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000012258 culturing Methods 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 abstract 1
- 230000018109 developmental process Effects 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229910001385 heavy metal Inorganic materials 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 239000004014 plasticizer Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 231100000678 Mycotoxin Toxicity 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000006371 metabolic abnormality Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002636 mycotoxin Substances 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 125000005575 polycyclic aromatic hydrocarbon group Chemical group 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 208000023504 respiratory system disease Diseases 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Biophysics (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a preparation method of probiotic fermented yoghourt with a toxin expelling effect, which comprises the following raw materials in parts by weight: 250 parts of pure milk, 20-25 parts of peanut, 5-7 parts of white granulated sugar, 3-4 parts of whole milk powder (used for culturing strains), and 8-10 parts of strains (streptococcus thermophilus, lactobacillus bulgaricus, leuconostoc mesenteroides, lactobacillus plantarum and lactobacillus pentosus). The peanut particles are heated together with the milk to fully blend the peanut flavor and the milk flavor together. The fermentation is carried out at a proper temperature of the lactic acid bacteria, so that the fermentation time can be shortened, the growth of other mixed bacteria is effectively inhibited, the mouthfeel and the nutritive value of the yoghourt are improved, and the yoghourt containing various functional probiotics has the effect of eliminating vivotoxin.
Description
Technical Field
The invention belongs to the technical field of preparation of probiotic fermented yoghourt, and particularly relates to a preparation method of probiotic fermented yoghourt with a toxin expelling effect.
Background
The yoghourt is a fermented dairy product, has a long history in China, has high nutritional value, is convenient to absorb and is favored by people. The yoghourt is a dairy product which is prepared by taking milk as a main raw material and fermenting the milk by using lactic acid bacteria, has unique flavor and rich nutrition, but the yoghourt with single taste type cannot meet the preference of consumers, and the nutritive value and probiotics of the yoghourt are more and more concerned by people, so that the research of the flavored yoghourt is a development trend of the current market, and the flavored yoghourt also becomes a functional dairy product with development and research potential at present.
Peanuts, also known as "peanuts", have a health-promoting effect of prolonging life. The peanut is rich in protein, beneficial fat, dietary fiber, multiple vitamins, amino acids and trace elements, can promote the growth and development of a human body, delay the aging and ageing of cells and organs in the body, keep the heart healthy, reduce the risk of colon cancer, and even control the appetite and prevent obesity because of bringing satiety. The study of harvard university shows that eating nuts such as peanuts can reduce the risk of suffering from fatal diseases, including heart disease, cancer, respiratory diseases and the like. Results from another experimental study show that more peanuts and other nuts are consumed relative to their consumption to reduce mortality associated with cardiovascular disease.
The functional lactobacillus is a probiotic with special health care efficacy, is separated from traditional Chinese fermented food, and has the characteristics of safety and no toxicity. In-vivo and in-vitro experimental research proves that the food preservative has the effect of removing toxic and harmful substances in food. According to long-term research, the subject group uses lactobacillus plantarum, lactobacillus pentosus and leuconostoc mesenteroides in the fermentation production process of dairy products, and the method is a biological technology for effectively removing human toxins by using probiotics.
Disclosure of Invention
The invention aims to provide a preparation method of probiotic fermented yoghourt with the toxin expelling effect, which is rich in nutrition, unique in flavor, capable of promoting the growth and development of a human body, delaying cell senescence and reducing the incidence rate of various diseases.
The invention adopts the following technical scheme for solving the technical problems, and the preparation method of the probiotic fermented yoghourt with the toxin expelling effect is characterized by comprising the following specific steps of:
step S1: preparation of the batch
Selecting red and full-grain peanuts, drying for 40-50 minutes at 150 ℃, taking out the peanuts for cooling after the peanuts are easy to peel and emit strong fragrance, manually peeling, and cleaning for later use;
step S2: functional probiotic culture
Fully stirring and uniformly mixing 25-30 parts by weight of water and 3-4 parts by weight of whole milk powder, subpackaging the mixture in a centrifuge tube, sterilizing the mixture for 30 minutes at 115 ℃ in a high-temperature sterilization pot, cooling the mixture to room temperature after the sterilization is finished, inoculating streptococcus thermophilus, lactobacillus bulgaricus, leuconostoc mesenteroides, lactobacillus plantarum and lactobacillus pentosus into a super clean workbench, and then placing the mixture in a constant-temperature incubator to be cultured for 10-24 hours at 42 ℃ for later use;
step S3: sterilizing and concentrating
Heating and concentrating 150 parts by weight of pure milk and 20-25 parts by weight of peanut kernels until 25% -35% of water of a mixed solution is concentrated to obtain a concentrated mixture for later use;
step S4: blending
Placing the concentrated mixture obtained in the step S3 into a food processor, beating for 3-4 times, filtering, collecting filtrate, adding 5-7 parts by weight of white granulated sugar, pouring into a pot, stirring and heating for 2-3 minutes at 80 ℃ to obtain a mixed solution for later use;
step S5: inoculation of
Cooling the mixed liquid obtained in the step S4 to below 42 ℃, pouring the cooled mixed liquid into a fermentation tank, adding 8-10 parts by weight of cultured strains, pouring 100 parts by weight of pure milk, fully stirring and uniformly mixing, and sealing the tank body;
step S6: fermentation of
Placing the sealed fermentation tank in a constant-temperature incubator, and standing and fermenting for 8-12 hours at 42 ℃;
step S7: after ripening
And (5) after-ripening the yogurt fermented in the step (S6) in a refrigerator at 4 ℃ for 8-12 hours to finally prepare the probiotic fermented yogurt with the effect of expelling toxins.
Compared with the prior art, the invention has the following beneficial effects: the invention firstly fully bakes the peanuts to completely emit the fragrance of the peanuts, heats the peanuts and the milk together to fully fuse the fragrance of the peanuts and the fragrance of the milk, and adds the residual 1/3 milk before fermentation to ensure that sufficient collagen exists in the fermentation process. The nutrient substances in the peanuts are completely retained in the yoghourt through low-temperature fermentation, so that the mouthfeel of the yoghourt is improved, and the nutritive value of the yoghourt is maximized. Meanwhile, the lactobacillus in the yoghourt inhibits the growth of other mixed bacteria at a proper temperature, and the flavored yoghourt is produced, so that the mouthfeel is more unique.
Detailed Description
The present invention is described in further detail below with reference to examples, but it should not be construed that the scope of the above subject matter of the present invention is limited to the following examples, and that all the technologies realized based on the above subject matter of the present invention belong to the scope of the present invention.
Examples
A preparation method of probiotic fermented yoghourt with toxin expelling efficacy comprises the following specific steps:
step S1: preparation of the batch
Selecting red and full-grain peanuts, drying for 50 minutes at 150 ℃, taking out the peanuts for cooling after the peanuts are easy to peel and emit strong fragrance, manually peeling, and cleaning for later use;
step S2: functional probiotic culture
Fully stirring and uniformly mixing 25g of water and 3g of whole milk powder, then subpackaging the mixture in a 10mL centrifuge tube, sterilizing the mixture for 30 minutes at 115 ℃ in a high-temperature sterilization pot, cooling the mixture to room temperature after the sterilization is finished, then inoculating streptococcus thermophilus, lactobacillus bulgaricus and various functional probiotics (leuconostoc mesenteroides, lactobacillus plantarum and lactobacillus pentosus) into a super clean workbench, and then placing the mixture in a constant-temperature incubator to be cultured for 18 hours at 42 ℃ for later use;
leuconostoc mesenteroides: is separated from kimchi and has plasticizer removing effect. The plasticizer is a common environmental pollutant, widely exists in plastic products, food packages, cosmetics and children products, is easy to migrate into the human body through various ways, interferes with the hormone secretion level of the human body, and finally causes endocrine disturbance, metabolic abnormality and cancer;
lactobacillus plantarum: the product has the effect of removing heavy metals, and can remove various heavy metals such as lead, chromium, arsenic, copper and the like in a medium;
lactobacillus pentosus: has effects in removing polycyclic aromatic hydrocarbons, benzopyrene and mycotoxin;
step S3: sterilizing and concentrating
Heating and concentrating 150g of pure milk and 20g of peanut kernels until the mixed liquid is concentrated to obtain a concentrated mixture with about 30% of water for later use;
step S4: blending
Placing the concentrated mixture obtained in the step S3 into a food processor, beating for 4 times, filtering, collecting filtrate, adding 6g of white granulated sugar, pouring into a pot, stirring and heating for 2 minutes at 80 ℃ to obtain a mixed solution for later use;
step S5: inoculation of
Cooling the mixed liquid obtained in the step S4 to below 42 ℃, pouring the cooled mixed liquid into a fermentation tank, adding 10g of cultured strains, then pouring 100g of pure milk, fully stirring and uniformly mixing, and sealing the tank body;
step S6: fermentation of
Placing the sealed fermentation tank in a constant temperature incubator, standing and fermenting for 10 hours at 42 ℃;
step S7: after ripening
And (4) after-ripening the yogurt fermented in the step (S6) in a refrigerator at 4 ℃ for 12 hours to finally prepare the probiotic fermented yogurt with the effect of expelling toxins.
The foregoing embodiments illustrate the principles, principal features and advantages of the invention, and it will be understood by those skilled in the art that the invention is not limited to the foregoing embodiments, which are merely illustrative of the principles of the invention, and that various changes and modifications may be made therein without departing from the scope of the principles of the invention.
Claims (1)
1. A preparation method of probiotic fermented yoghourt with toxin expelling efficacy is characterized by comprising the following specific steps:
step S1: preparation of the batch
Selecting red and full-grain peanuts, drying for 40-50 minutes at 150 ℃, taking out the peanuts for cooling after the peanuts are easy to peel and emit strong fragrance, manually peeling, and cleaning for later use;
step S2: functional probiotic culture
Fully stirring and uniformly mixing 25-30 parts by weight of water and 3-4 parts by weight of whole milk powder, subpackaging the mixture in a centrifuge tube, sterilizing the mixture for 30 minutes at 115 ℃ in a high-temperature sterilization pot, cooling the mixture to room temperature after the sterilization is finished, inoculating streptococcus thermophilus, lactobacillus bulgaricus, leuconostoc mesenteroides, lactobacillus plantarum and lactobacillus pentosus into a super clean workbench, and then placing the mixture in a constant-temperature incubator to be cultured for 10-24 hours at 42 ℃ for later use;
step S3: sterilizing and concentrating
Heating and concentrating 150 parts by weight of pure milk and 20-25 parts by weight of peanut kernels until 25% -35% of water of a mixed solution is concentrated to obtain a concentrated mixture for later use;
step S4: blending
Placing the concentrated mixture obtained in the step S3 into a food processor, beating for 3-4 times, filtering, collecting filtrate, adding 5-7 parts by weight of white granulated sugar, pouring into a pot, stirring and heating for 2-3 minutes at 80 ℃ to obtain a mixed solution for later use;
step S5: inoculation of
Cooling the mixed liquid obtained in the step S4 to below 42 ℃, pouring the cooled mixed liquid into a fermentation tank, adding 8-10 parts by weight of cultured strains, pouring 100 parts by weight of pure milk, fully stirring and uniformly mixing, and sealing the tank body;
step S6: fermentation of
Placing the sealed fermentation tank in a constant-temperature incubator, and standing and fermenting for 8-12 hours at 42 ℃;
step S7: after ripening
And (5) after-ripening the yogurt fermented in the step (S6) in a refrigerator at 4 ℃ for 8-12 hours to finally prepare the probiotic fermented yogurt with the effect of expelling toxins.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911229105.3A CN110959680A (en) | 2019-12-04 | 2019-12-04 | Preparation method of probiotic fermented yoghourt with toxin expelling effect |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911229105.3A CN110959680A (en) | 2019-12-04 | 2019-12-04 | Preparation method of probiotic fermented yoghourt with toxin expelling effect |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110959680A true CN110959680A (en) | 2020-04-07 |
Family
ID=70033139
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911229105.3A Pending CN110959680A (en) | 2019-12-04 | 2019-12-04 | Preparation method of probiotic fermented yoghourt with toxin expelling effect |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110959680A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111826312A (en) * | 2020-07-10 | 2020-10-27 | 江南大学 | Lactobacillus rhamnosus capable of relieving benzopyrene exposure and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754685A (en) * | 2012-06-21 | 2012-10-31 | 谷神生物科技集团有限公司 | Method utilizing Lactobacillus rhamnosus GG to ferment peanut yogurt |
| CN105685220A (en) * | 2015-11-12 | 2016-06-22 | 南昌大学 | Preparation technology of probiotic flavored yogurt |
-
2019
- 2019-12-04 CN CN201911229105.3A patent/CN110959680A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754685A (en) * | 2012-06-21 | 2012-10-31 | 谷神生物科技集团有限公司 | Method utilizing Lactobacillus rhamnosus GG to ferment peanut yogurt |
| CN105685220A (en) * | 2015-11-12 | 2016-06-22 | 南昌大学 | Preparation technology of probiotic flavored yogurt |
Non-Patent Citations (1)
| Title |
|---|
| 刘金平;梁西爱;: "花生酸奶的研制" * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111826312A (en) * | 2020-07-10 | 2020-10-27 | 江南大学 | Lactobacillus rhamnosus capable of relieving benzopyrene exposure and application thereof |
| CN111826312B (en) * | 2020-07-10 | 2022-03-25 | 江南大学 | Lactobacillus rhamnosus capable of relieving benzopyrene exposure and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP1169925B1 (en) | Foodstuffs containing a fermented vegetable matrix and relevant preparation process | |
| 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 | |
| CN106135977A (en) | There is Cerasus humilis Bunge ferment, enzyme beverage and the production method thereof of improving eyesight function of replenishing the calcium | |
| CN102232419B (en) | Method for making polygonatum odoratum yoghurt | |
| CN108935684A (en) | A kind of preparation process of walnut sour milk | |
| CN104757116B (en) | A kind of pickles Yoghourt and preparation method thereof | |
| CN104522817A (en) | Chicory herb fermented product and preparation method thereof | |
| CN107969595A (en) | A kind of preparation method of compound fruit and vegetable enzyme beverage | |
| CN104365845B (en) | A kind of preparation method of fermented type Mung Bean Milk Drink | |
| CN113208077A (en) | Preparation method of probiotic medlar vinegar jelly | |
| CN106036310A (en) | Manufacturing method of bamboo shoot drink | |
| CN103238668A (en) | Low-fat and sugar-free oviductus ranae health-care yoghourt and preparation method thereof | |
| CN110959680A (en) | Preparation method of probiotic fermented yoghourt with toxin expelling effect | |
| CA2811389C (en) | Method of production of fermented, pro-healthy fruit beverages | |
| CN107259264A (en) | A kind of live lactobacillus sp beverage and preparation method thereof | |
| CN111820287A (en) | Preparation method of pure plant handmade yoghurt powder | |
| CN106259904A (en) | A kind of manufacture method of the prebiotic health care yoghourt of Jerusalem artichoke | |
| CN106135427A (en) | Lactic acid bacteria, vegetable protein beverage formula | |
| CN108812904A (en) | A kind of processing method of flavor yoghourt | |
| CN105249047A (en) | Cucumber sousing method for reducing nitrite content | |
| CN108497355A (en) | The preparation method of egg products with low cholesterol is produced using probiotics fermention | |
| CN113558192A (en) | Preparation process of novel synbiotics bean dreg fermented beverage | |
| CN105379842A (en) | Composite yoghourt and preparation method thereof | |
| CN110547448A (en) | royal jelly collagen peptide fruit enzyme and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200407 |
|
| WD01 | Invention patent application deemed withdrawn after publication |