CN101019577A - Production process of rhamnose lactobacillus milk powder - Google Patents
Production process of rhamnose lactobacillus milk powder Download PDFInfo
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- CN101019577A CN101019577A CNA2007100175186A CN200710017518A CN101019577A CN 101019577 A CN101019577 A CN 101019577A CN A2007100175186 A CNA2007100175186 A CN A2007100175186A CN 200710017518 A CN200710017518 A CN 200710017518A CN 101019577 A CN101019577 A CN 101019577A
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- 235000013336 milk Nutrition 0.000 title claims abstract description 38
- 239000008267 milk Substances 0.000 title claims abstract description 38
- 210000004080 milk Anatomy 0.000 title claims abstract description 38
- 239000000843 powder Substances 0.000 title claims abstract description 37
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 26
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 26
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 title claims abstract description 25
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 title claims abstract description 25
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 238000001694 spray drying Methods 0.000 claims abstract description 26
- 230000001954 sterilising effect Effects 0.000 claims abstract description 23
- 240000008892 Helianthus tuberosus Species 0.000 claims abstract description 13
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims abstract description 13
- 230000006837 decompression Effects 0.000 claims abstract 5
- 239000012141 concentrate Substances 0.000 claims description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims description 22
- 235000020247 cow milk Nutrition 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 20
- 235000020185 raw untreated milk Nutrition 0.000 claims description 20
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 16
- 210000000481 breast Anatomy 0.000 claims description 10
- 238000000265 homogenisation Methods 0.000 claims description 10
- 239000002054 inoculum Substances 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 238000012258 culturing Methods 0.000 abstract 1
- 235000020191 long-life milk Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 241000917009 Lactobacillus rhamnosus GG Species 0.000 description 4
- 229940059406 lactobacillus rhamnosus gg Drugs 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 2
- 235000008476 powdered milk Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 208000030961 allergic reaction Diseases 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002068 microbial inoculum Substances 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
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- Dairy Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The production process of rhamnose lactobacillus milk powder includes the first instantaneous high temperature sterilizing of milk material and decompression concentrating to obtain concentrated milk; the subsequent inoculating rhamnose lactobacillus to high temperature sterilized milk, adding girasole powder and heat insulating culturing to obtain activated spawn; adding the activated spawn to the concentrated milk and homogenizing; and final spray drying to produce the rhamnose lactobacillus milk powder. The present invention has girasole powder as the rhamnose lactobacillus increasing agent to solve the technological problem of well preserving rhamnose lactobacillus in the high temperature spray drying.
Description
Technical field
The present invention relates to a kind of preparation method of milk powder, particularly a kind of preparation method of rhamnose lactobacillus milk powder.
Background technology
In numerous lactobacillus of human, Lactobacillus rhamnosus (Lactolacillus rhamnosus) is one of present internationally recognized probiotics, show that by a large amount of basic research and application study result it has a lot of merits and important physical function.For example, it has the performance of sticking, and the ability of its stomach juice-resistant and anti-bile is better than the common sour milk bacterial classification; Have the field planting resistance, can suppress growth and the breeding of harmful bacterium; Can reduce or eliminate vivotoxin and carcinogen; Can protect gastrointestinal mucosa; The prevention constipation; Prevention and treatment diarrhoea; Control allergic reaction etc.Therefore, the Lactobacillus rhamnosus product is noticeable in the world.Nineteen ninety Finland dimension Aktiebolaget Leo (SE) Box 941, S-251 09 Helsingborg, Sweden (Valio Ld) has released Lactobacillus rhamnosus GG product.Lactobacillus rhamnosus GG product mainly contains fermented dairy product, preserving milk, cheese, baby food, fruit juice, beverage and medicine at present.At present existing more than 30 countries and regions, the whole world at production and selling by the product of Lactobacillus rhamnosus GG fermentation or contain the product of Lactobacillus rhamnosus GG.But still do not have the rhamnose lactobacillus milk powder product, do not adopt the spray drying device continuous batch of ordinary powdered milk production to produce the report of this product yet.
Summary of the invention
The object of the present invention is to provide a kind ofly except whole nutrition and function, also contain the Lactobacillus rhamnosus to the human body beneficial of a large amount of work with ordinary powdered milk, obvious health-care efficacy, storing is convenient, the preparation method of the rhamnose lactobacillus milk powder of instant.
For achieving the above object, the technical solution used in the present invention is:
1) sterilization with concentrate: behind 135～150 ℃, 1～2 second high-temperature instantaneous sterilization, is 17.33～16.00 * 10 in vacuum with raw material cow's milk under 45～50 ℃
3Decompression concentrates in the vacuum concentration pot of handkerchief, obtains milk solids content and be 40～50% concentrated breast;
2) actication of culture: with raw material cow's milk behind 135～150 ℃, 1～2 second high-temperature instantaneous sterilization, be cooled to 35～40 ℃, inoculate Lactobacillus rhamnosus then, inoculum concentration is 1%～3% of a raw milk weight, and the jerusalem artichoke powder of interpolation raw milk weight 0.1～0.5%, then 30 ℃ of following heat insulating culture, when being cultured to acidity and reaching 50～60 ° of T, obtain activated spawn;
3) homogeneous: the activated spawn that will concentrate newborn weight 10%～30% makes an addition to concentrated Ruzhong, carries out homogeneous and obtains concentrating newborn mixture, and homogenization pressure and temperature are respectively 20～25MPa and 45～50 ℃;
4) spray-drying: with the concentrated newborn mixture behind the homogeneous, carry out spray-drying and promptly get rhamnose lactobacillus milk powder, the spray-drying condition is controlled to be: EAT is 130～160 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～75 ℃.
Because the present invention adopts the jerusalem artichoke powder to increase microbial inoculum as Lactobacillus rhamnosus, broken through (EAT 130-160 ℃ of high temperature spray-drying technology, temperature of outgoing air 70-75 ℃) the middle low guardian technique difficult problem of Lactobacillus rhamnosus survival rate, Lactobacillus rhamnosus viable count 〉=1 * 10 in the finished product milk powder that makes
7Cfu/g, bacterium time-to-live 〉=12 month.
The specific embodiment
Embodiment 1: at first with raw material cow's milk behind 140 ℃, 1 second high-temperature instantaneous sterilization, under 50 ℃, be 17.33 * 10 in vacuum
3Decompression concentrates and to obtain concentrating breast in the vacuum concentration pot of handkerchief, measures down that to concentrate newborn concentration be 12～16B ' e for 50 ℃, and milk solids content is 40～50%; Secondly with raw material cow's milk behind 150 ℃, 1 second high-temperature instantaneous sterilization, be cooled to 40 ℃, inoculate Lactobacillus rhamnosus (Lactolacillus rhamnosus 1.26 or 1.552 then, provide by Chinese common micro-organisms culture presevation administrative center), inoculum concentration is 3% of a raw milk weight, and adds the jerusalem artichoke powder of raw milk weight 0.3%, then 30 ℃ of following heat insulating culture, when being cultured to acidity and reaching 50～60 ° of T, stop cultivating and obtain activated spawn; The activated spawn that will concentrate newborn weight 15% then makes an addition to concentrated Ruzhong, carries out homogeneous and obtains concentrating newborn mixture, and homogenization pressure and temperature are respectively 25MPa and 47 ℃; With the concentrated newborn mixture behind the homogeneous, carry out spray-drying and promptly get rhamnose lactobacillus milk powder at last, the spray-drying condition is controlled to be: EAT is 130～160 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～75 ℃.
Embodiment 2: at first with raw material cow's milk behind 135 ℃, 2 seconds high-temperature instantaneous sterilization, under 48 ℃, be 17.10 * 10 in vacuum
3Decompression concentrates and to obtain concentrating breast in the vacuum concentration pot of handkerchief, measures down that to concentrate newborn concentration be 12～16B ' e for 50 ℃, and milk solids content is 40～50%; Secondly with raw material cow's milk behind 140 ℃, 2 seconds high-temperature instantaneous sterilization, be cooled to 38 ℃, inoculate Lactobacillus rhamnosus (Lactolacillus rhamnosus 1.26 or 1.552 then, provide by Chinese common micro-organisms culture presevation administrative center), inoculum concentration is 2% of a raw milk weight, and adds the jerusalem artichoke powder of raw milk weight 0.5%, then 30 ℃ of following heat insulating culture, when being cultured to acidity and reaching 50～60 ° of T, stop cultivating and obtain activated spawn; The activated spawn that will concentrate newborn weight 20% then makes an addition to concentrated Ruzhong, carries out homogeneous and obtains concentrating newborn mixture, and homogenization pressure and temperature are respectively 22MPa and 45 ℃; With the concentrated newborn mixture behind the homogeneous, carry out spray-drying and promptly get rhamnose lactobacillus milk powder at last, the spray-drying condition is controlled to be: EAT is 130～160 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～75 ℃.
Embodiment 3: at first with raw material cow's milk behind 150 ℃, 2 seconds high-temperature instantaneous sterilization, under 46 ℃, be 16.00 * 10 in vacuum
3Decompression concentrates and to obtain concentrating breast in the vacuum concentration pot of handkerchief, measures down that to concentrate newborn concentration be 12～16B ' e for 50 ℃, and milk solids content is 40～50%; Secondly with raw material cow's milk behind 135 ℃, 1 second high-temperature instantaneous sterilization, be cooled to 36 ℃, inoculate Lactobacillus rhamnosus (Lactolacillus rhamnosus 1.26 or 1.552 then, provide by Chinese common micro-organisms culture presevation administrative center), inoculum concentration is 1% of a raw milk weight, and adds the jerusalem artichoke powder of raw milk weight 0.1%, then 30 ℃ of following heat insulating culture, when being cultured to acidity and reaching 50～60 ° of T, stop cultivating and obtain activated spawn; The activated spawn that will concentrate newborn weight 10% then makes an addition to concentrated Ruzhong, carries out homogeneous and obtains concentrating newborn mixture, and homogenization pressure and temperature are respectively 20MPa and 50 ℃; With the concentrated newborn mixture behind the homogeneous, carry out spray-drying and promptly get rhamnose lactobacillus milk powder at last, the spray-drying condition is controlled to be: EAT is 130～160 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～75 ℃.
Embodiment 4: at first with raw material cow's milk behind 135 ℃, 1 second high-temperature instantaneous sterilization, under 45 ℃, be 16.58 * 10 in vacuum
3Decompression concentrates and to obtain concentrating breast in the vacuum concentration pot of handkerchief, measures down that to concentrate newborn concentration be 12～16B ' e for 50 ℃, and milk solids content is 40～50%; Secondly with raw material cow's milk behind 140 ℃, 2 seconds high-temperature instantaneous sterilization, be cooled to 35 ℃, inoculate Lactobacillus rhamnosus (Lactolacillus rhamnosus 1.26 or 1.552 then, provide by Chinese common micro-organisms culture presevation administrative center), inoculum concentration is 1% of a raw milk weight, and adds the jerusalem artichoke powder of raw milk weight 0.4%, then 30 ℃ of following heat insulating culture, when being cultured to acidity and reaching 50～60 ° of T, stop cultivating and obtain activated spawn; The activated spawn that will concentrate newborn weight 30% then makes an addition to concentrated Ruzhong, carries out homogeneous and obtains concentrating newborn mixture, and homogenization pressure and temperature are respectively 24MPa and 48 ℃; With the concentrated newborn mixture behind the homogeneous, carry out spray-drying and promptly get rhamnose lactobacillus milk powder at last, the spray-drying condition is controlled to be: EAT is 130～160 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～75 ℃.
Claims (5)
1, the preparation method of rhamnose lactobacillus milk powder is characterized in that:
1) sterilization with concentrate: behind 135～150 ℃, 1～2 second high-temperature instantaneous sterilization, is 17.33～16.00 * 10 in vacuum with raw material cow's milk under 45～50 ℃
3Decompression concentrates in the vacuum concentration pot of handkerchief, obtains milk solids content and be 40～50% concentrated breast;
2) actication of culture: with raw material cow's milk behind 135～150 ℃, 1～2 second high-temperature instantaneous sterilization, be cooled to 35～40 ℃, inoculate Lactobacillus rhamnosus then, inoculum concentration is 1%～3% of a raw milk weight, and the jerusalem artichoke powder of interpolation raw milk weight 0.1～0.5%, then 30 ℃ of following heat insulating culture, when being cultured to acidity and reaching 50～60 ° of T, obtain activated spawn;
3) homogeneous: the activated spawn that will concentrate newborn weight 10%～30% makes an addition to concentrated Ruzhong, carries out homogeneous and obtains concentrating newborn mixture, and homogenization pressure and temperature are respectively 20～25MPa and 45～50 ℃;
4) spray-drying: with the concentrated newborn mixture behind the homogeneous, carry out spray-drying and promptly get rhamnose lactobacillus milk powder, the spray-drying condition is controlled to be: EAT is 130～160 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～75 ℃.
2, the preparation method of rhamnose lactobacillus milk powder according to claim 1 is characterized in that: at first with raw material cow's milk behind 140 ℃, 1 second high-temperature instantaneous sterilization, under 50 ℃, be 17.33 * 10 in vacuum
3To concentrate and to obtain milk solids content be 40～50% concentrated breast in decompression in the vacuum concentration pot of handkerchief; Secondly with raw material cow's milk behind 150 ℃, 1 second high-temperature instantaneous sterilization, be cooled to 40 ℃, inoculate Lactobacillus rhamnosus then, inoculum concentration is 3% of a raw milk weight, and the jerusalem artichoke powder of interpolation raw milk weight 0.3%, then 30 ℃ of following heat insulating culture, when being cultured to acidity and reaching 50～60 ° of T, stop cultivating and obtain activated spawn; The activated spawn that will concentrate newborn weight 15% then makes an addition to concentrated Ruzhong, carries out homogeneous and obtains concentrating newborn mixture, and homogenization pressure and temperature are respectively 25MPa and 47 ℃; With the concentrated newborn mixture behind the homogeneous, carry out spray-drying and promptly get rhamnose lactobacillus milk powder at last, the spray-drying condition is controlled to be: EAT is 130～160 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～75 ℃.
3, the preparation method of rhamnose lactobacillus milk powder according to claim 1 is characterized in that: at first with raw material cow's milk behind 135 ℃, 2 seconds high-temperature instantaneous sterilization, under 48 ℃, be 17.10 * 10 in vacuum
3To concentrate and to obtain milk solids content be 40～50% concentrated breast in decompression in the vacuum concentration pot of handkerchief; Secondly with raw material cow's milk behind 140 ℃, 2 seconds high-temperature instantaneous sterilization, be cooled to 38 ℃, inoculate Lactobacillus rhamnosus then, inoculum concentration is 2% of a raw milk weight, and the jerusalem artichoke powder of interpolation raw milk weight 0.5%, then 30 ℃ of following heat insulating culture, when being cultured to acidity and reaching 50～60 ° of T, stop cultivating and obtain activated spawn; The activated spawn that will concentrate newborn weight 20% then makes an addition to concentrated Ruzhong, carries out homogeneous and obtains concentrating newborn mixture, and homogenization pressure and temperature are respectively 22MPa and 45 ℃; With the concentrated newborn mixture behind the homogeneous, carry out spray-drying and promptly get rhamnose lactobacillus milk powder at last, the spray-drying condition is controlled to be: EAT is 130～160 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～75 ℃.
4, the preparation method of rhamnose lactobacillus milk powder according to claim 1 is characterized in that: at first with raw material cow's milk behind 150 ℃, 2 seconds high-temperature instantaneous sterilization, under 46 ℃, be 16.00 * 10 in vacuum
3To concentrate and to obtain milk solids content be 40～50% concentrated breast in decompression in the vacuum concentration pot of handkerchief; Secondly with raw material cow's milk behind 135 ℃, 1 second high-temperature instantaneous sterilization, be cooled to 36 ℃, inoculate Lactobacillus rhamnosus then, inoculum concentration is 1% of a raw milk weight, and the jerusalem artichoke powder of interpolation raw milk weight 0.1%, then 30 ℃ of following heat insulating culture, when being cultured to acidity and reaching 50～60 ° of T, stop cultivating and obtain activated spawn; The activated spawn that will concentrate newborn weight 10% then makes an addition to concentrated Ruzhong, carries out homogeneous and obtains concentrating newborn mixture, and homogenization pressure and temperature are respectively 20MPa and 50 ℃; With the concentrated newborn mixture behind the homogeneous, carry out spray-drying and promptly get rhamnose lactobacillus milk powder at last, the spray-drying condition is controlled to be: EAT is 130～160 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～75 ℃.
5, the preparation method of rhamnose lactobacillus milk powder according to claim 1 is characterized in that: at first with raw material cow's milk behind 135 ℃, 1 second high-temperature instantaneous sterilization, under 45 ℃, be 16.58 * 10 in vacuum
3To concentrate and to obtain milk solids content be 40～50% concentrated breast in decompression in the vacuum concentration pot of handkerchief; Secondly with raw material cow's milk behind 140 ℃, 2 seconds high-temperature instantaneous sterilization, be cooled to 35 ℃, inoculate Lactobacillus rhamnosus then, inoculum concentration is 1% of a raw milk weight, and the jerusalem artichoke powder of interpolation raw milk weight 0.4%, then 30 ℃ of following heat insulating culture, when being cultured to acidity and reaching 50～60 ° of T, stop cultivating and obtain activated spawn; The activated spawn that will concentrate newborn weight 30% then makes an addition to concentrated Ruzhong, carries out homogeneous and obtains concentrating newborn mixture, and homogenization pressure and temperature are respectively 24MPa and 48 ℃; With the concentrated newborn mixture behind the homogeneous, carry out spray-drying and promptly get rhamnose lactobacillus milk powder at last, the spray-drying condition is controlled to be: EAT is 130～160 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～75 ℃.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103081997A (en) * | 2013-03-07 | 2013-05-08 | 贵州神奇投资有限公司 | Nutritional yoghourt and preparation method thereof |
| CN103141722A (en) * | 2013-03-13 | 2013-06-12 | 河北农业大学 | Preparation method of lactobacillus rhamnosus soybean milk direct vat set starter |
| CN103156098A (en) * | 2011-12-13 | 2013-06-19 | 中国科学院烟台海岸带研究所 | Synbiotic food additive and preparation method thereof |
| CN107853396A (en) * | 2017-10-17 | 2018-03-30 | 陕西科技大学 | A kind of method that Lactobacillus rhamnosus protease prepares sheep breast active beverage |
| CN111528283A (en) * | 2020-05-08 | 2020-08-14 | 石家庄君乐宝乳业有限公司 | Application of lactobacillus rhamnosus X253 with anti-fatigue effect and capability of improving body fatigue tolerance |
| CN112167339A (en) * | 2020-10-16 | 2021-01-05 | 光明乳业股份有限公司 | Lactobacillus rhamnosus fermented milk and preparation method thereof |
| CN115176841A (en) * | 2022-06-27 | 2022-10-14 | 重庆第二师范学院 | Preparation method and device of composite lactobacillus plantarum preparation with blood sugar reducing function |
-
2007
- 2007-03-16 CN CNB2007100175186A patent/CN100569086C/en active Active
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156098A (en) * | 2011-12-13 | 2013-06-19 | 中国科学院烟台海岸带研究所 | Synbiotic food additive and preparation method thereof |
| CN103081997A (en) * | 2013-03-07 | 2013-05-08 | 贵州神奇投资有限公司 | Nutritional yoghourt and preparation method thereof |
| CN103141722A (en) * | 2013-03-13 | 2013-06-12 | 河北农业大学 | Preparation method of lactobacillus rhamnosus soybean milk direct vat set starter |
| CN107853396A (en) * | 2017-10-17 | 2018-03-30 | 陕西科技大学 | A kind of method that Lactobacillus rhamnosus protease prepares sheep breast active beverage |
| CN107853396B (en) * | 2017-10-17 | 2020-12-01 | 陕西科技大学 | Method for preparing goat milk active beverage by using lactobacillus rhamnosus protease |
| CN111528283A (en) * | 2020-05-08 | 2020-08-14 | 石家庄君乐宝乳业有限公司 | Application of lactobacillus rhamnosus X253 with anti-fatigue effect and capability of improving body fatigue tolerance |
| CN112167339A (en) * | 2020-10-16 | 2021-01-05 | 光明乳业股份有限公司 | Lactobacillus rhamnosus fermented milk and preparation method thereof |
| CN115176841A (en) * | 2022-06-27 | 2022-10-14 | 重庆第二师范学院 | Preparation method and device of composite lactobacillus plantarum preparation with blood sugar reducing function |
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| CN100569086C (en) | 2009-12-16 |
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Assignee: Ausnutria dairy (Hunan) Co., Ltd. Assignor: Shaanxi University of Science and Technology Contract record no.: 2010610000037 Denomination of invention: Production process of rhamnose lactobacillus milk powder Granted publication date: 20091216 License type: Exclusive License Open date: 20070822 Record date: 20100713 |
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| EC01 | Cancellation of recordation of patent licensing contract |
Assignee: Ausnutria dairy (China) Co., Ltd. Assignor: Shaanxi University of Science and Technology Contract record no.: 2010610000037 Date of cancellation: 20160603 |
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| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20160628 Address after: Shaanxi Province, Xi'an Xincheng Huaqing Road Jianxun Jing Yi Xin Yuan block B room 1103 Patentee after: Xi'an Tong baby Dairy Co., Ltd. Address before: 710021 Shaanxi city of Xi'an province Weiyang District of Shaanxi University of Science and Technology College of life Patentee before: Shaanxi University of Science and Technology |
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| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20180330 Address after: 712100 Shaanxi Yangling demonstration area Weihui East Road Fuhai Industrial Park B7 Patentee after: Shaanxi British children's Dairy Co., Ltd. Address before: Shaanxi Province, Xi'an Xincheng Huaqing Road Jianxun Jing Yi Xin Yuan block B room 1103 Patentee before: Xi'an Tong baby Dairy Co., Ltd. |