CN102028134A - Fermented carrot sauce and preparation method thereof - Google Patents
Fermented carrot sauce and preparation method thereof Download PDFInfo
- Publication number
- CN102028134A CN102028134A CN2010105987806A CN201010598780A CN102028134A CN 102028134 A CN102028134 A CN 102028134A CN 2010105987806 A CN2010105987806 A CN 2010105987806A CN 201010598780 A CN201010598780 A CN 201010598780A CN 102028134 A CN102028134 A CN 102028134A
- Authority
- CN
- China
- Prior art keywords
- carrot
- lactobacillus
- sterilization
- sauce
- fermented
- 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
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a fermented carrot sauce and a preparation method of the fermented carrot sauce. The fermented carrot sauce is characterized by consisting of the following components in percentage by weight: 50 to 100 percent of carrot pulp and 0 to 50 percent of syrup or substitutive sugar. The preparation method comprises the following steps of: precooking carrots and then pulping the precooked carrots; uniformly stirring the components in percentage by weight, and sterilizing the mixture, wherein the sterilization temperature is between 85 and 132 DEG C, and the sterilization time is between 20 seconds and 30 minutes; after the sterilization, cooling the carrot pulp to the temperature of between 20 and 45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled carrot pulp according to a proportion of 103 to 109 cfu/mL, fermenting the mixture for 24 to 84 hours at 25 to 45 DEG C, and ending the fermentation when the pH value is between 2.5 and 4.0; and standardizing the fermented carrot pulp to obtain a finished product of the fermented carrot sauce. The preparation method can: (1) produce natural softness and sourness and effectively remove wild wormwood taste in the carrots; (2) improve the amino acid content in the carrot pulp by over 20 percent through lactic acid bacteria fermentation, improve flavor substances by over 30 percent, and effectively improve the flavor and the mouthfeel of the product; (3) fully maintain nutrient components such as vitamins, dietary fibers and the like in the carrot raw material; and (4) prolong the shelf life of foods and prevent putrescence.
Description
Technical field
The present invention relates to fruits and vegetables sauce production technical field.
Technical background
The major product of fruits and vegetables sauce has strawberry jam, apple jam, catsup, carrot sauce etc. both at home and abroad at present.Its production technology for clean, making beating (squeezing the juice), concentrate, allotment, canned, sterilization.Tart flavour in its product mainly citric acid by allotment or lactic acid produces, and there is not soft acerbity in product; Fragrance in its product mainly produces by the essence of allocating, and causes the product head fragrant inharmonious with this flavor.
Along with the raising day by day of people's living standard, increasing people begins to pay attention to nutritional health food, and is not only delicious but also have the novel fermentation carrot jam products of good nutrition health care liked by people.
Summary of the invention
The purpose of this invention is to provide a kind of novel lactic acid bacteria ferment carrot jam products and preparation method thereof.
The present invention is achieved by the following technical solutions.
Carrot sauce component of the present invention is:
Carrot slurry 50% ~ 100%
Syrup or substitute sugar 0% ~ 50%
Lactobacillus-fermented
Preparation method of the present invention is:
The selection nothing is rotted, fresh carrot is a raw material, and the back making beating of precooking stirs in above component and ratio, sterilizes, and sterilising temp is 85 ~ 132 ℃, and sterilization time is 2 seconds ~ 30 minutes; After after the sterilization carrot slurry being cooled to 20 ~ 45 ℃, with lactic acid bacteria according to 10
3~ 10
9The ratio of cfu/mL is inoculated in the cooled carrot slurry of sterilization, and 25 ℃ ~ 45 ℃ fermented 24 ~ 84 hours, and pH value 2.5 ~ 4.0 is a fermentation termination, the carrot slurry after the fermentation is carried out standardization be ferment carrot sauce finished product.
Ferment carrot sauce finished product can be put into 0 ~ 4 ℃ refrigerator and cooled Tibetan, and product is 21 days 0 ~ 4 ℃ of shelf-life; Also can carry out 90 ~ 132 ℃ of temperature, the shelf-life is 18 months at normal temperatures for the ultra high temperature short time sterilization of 2 seconds ~ 10 minutes time, aseptic canning, product; Also can cannedly seal 85 ~ 100 ℃ of laggard trip temperatures, the sterilization of 20 ~ 40 minutes time, the shelf-life is 18 months to product at normal temperatures.
Syrup of the present invention is white granulated sugar, glucose, starch syrup, malt syrup, glucose syrup, maltitol, xylitol, antierythrite or oligoisomaltose.
The sugar that substitutes of the present invention is Sucralose, Aspartame, stevioside, acesulfame potassium, honey element.
PH value fermentation termination of the present invention can be determined according to the requirement of different taste.
Lactic acid bacteria of the present invention is one or more in Lactobacillus casei, Lactobacillus crispatus, lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, streptococcus thermophilus, Lactobacillus delbrueckii breast subspecies, lactobacillus fermenti, lactobacillus paraceasi or the lactobacillus reuteri.
Lactic acid bacteria of the present invention is with two or more lactic acid bacteria matched combined, and cooperative fermentation is a preferred version.
The carrot jam products of producing of the present invention, sour-sweet pure, aftertaste good, nutrition good, functional strong, do not have not mature flavor.
The lactic acid bacteria zymolysis carrot preparation method possesses following characteristics: (1) can produce natural soft tart flavour, effectively removes the wild wormwood artemisia flavor in the carrot; (2) amino acid content in the carrot paste can be improved more than 20% by lactobacillus-fermented, flavor substance improves more than 30%, effectively improves product special flavour and mouthfeel; (3) nutritional labelings such as the vitamin in the carrot raw material that fully keeps, dietary fiber; (4) prolong effective period of food quality, prevent corruption.
The more common carrot jam products of ferment carrot jam products possesses following function more: (1) strengthens body immunity, prevention enteritis and intestinal cancer; (2) relax bowel; (3) the ferment carrot jam products that contains viable bacteria has important regulating action to the human body intestinal canal microecological balance.
The specific embodiment
The present invention will be described further by following examples.
Embodiment 1:
A kind of carrot jam products and preparation method thereof.The selection nothing is rotted, fresh carrot is a raw material, and the back making beating of precooking is sterilized after ratio in 50% and 50% starch syrup mix, and sterilising temp is 85 ℃, 10 minutes time.After after the sterilization feed liquid being cooled to 30 ℃, with compound lactobacillus (Lactobacillus plantarum, lactobacillus fermenti, lactobacillus paraceasi) according to 10
5The ratio of cfu/mL is inoculated in the cooled carrot slurry of sterilization, and 30 ℃ fermented 76 hours, and pH value 3.0 is a fermentation termination, the carrot slurry after the fermentation is carried out standardization be ferment carrot sauce finished product.The refrigerator and cooled that carrot sauce after the standardization is put into 0 ~ 4 ℃ is hidden, and product is 21 days 0 ~ 4 ℃ of shelf-life;
Embodiment 2:
A kind of carrot jam products and preparation method thereof.The selection nothing is rotted, fresh carrot is a raw material, and the back making beating of precooking is sterilized after ratio in 88% and 12% glucose stir, and sterilising temp is 90 ℃, 8 minutes time.After after the sterilization feed liquid being cooled to 35 ℃, with compound lactobacillus (Lactobacillus casei, lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus crispatus) according to 10
6The ratio of cfu/mL is inoculated in the cooled carrot slurry of sterilization, and 35 ℃ fermented 72 hours, and pH value 2.8 is a fermentation termination, the carrot slurry after the fermentation is carried out standardization be ferment carrot sauce finished product.Ferment carrot sauce after the standardization is carried out 132 ℃, 3 seconds ultra high temperature short time sterilizations, and the shelf-life is 18 months at normal temperatures for aseptic canning, product;
Embodiment 3:
A kind of carrot jam products and preparation method thereof.The selection nothing is rotted, fresh carrot is a raw material, and the back making beating of precooking is sterilized after ratio in 74% and 26% glucose syrup stir, and sterilising temp is 95 ℃, 5 minutes time.After after the sterilization feed liquid being cooled to 45 ℃, with compound lactobacillus (Lactobacillus crispatus, lactobacillus bulgaricus, streptococcus thermophilus) according to 10
4The ratio of cfu/mL is inoculated in the cooled carrot slurry of sterilization, and 45 ℃ fermented 60 hours, and pH value 3.6 is a fermentation termination, the carrot slurry after the fermentation is carried out standardization be ferment carrot sauce finished product.To carry out sterilization in 100 ℃, 20 minutes after canned the sealing of carrot sauce after the standardization, the shelf-life is 18 months to product at normal temperatures;
Embodiment 4:
A kind of carrot jam products and preparation method thereof.The selection nothing is rotted, fresh carrot is a raw material, and the back making beating of precooking is sterilized after ratio in 80% and 20% malt syrup mix, and sterilising temp is 100 ℃, 3 minutes time.After after the sterilization feed liquid being cooled to 25 ℃, with compound lactobacillus (Lactobacillus crispatus, Lactobacillus plantarum, lactobacillus fermenti) according to 10
3The ratio of cfu/mL is inoculated in the cooled carrot slurry of sterilization, and 30 ℃ fermented 84 hours, and pH value 3.8 is a fermentation termination, the carrot slurry after the fermentation is carried out standardization be ferment carrot sauce finished product.The refrigerator and cooled that ferment carrot sauce after the standardization is put into 0 ~ 4 ℃ is hidden, and product is 21 days 0 ~ 4 ℃ of shelf-life;
Embodiment 5:
A kind of carrot jam products and preparation method thereof.The selection nothing is rotted, fresh carrot is a raw material, and the back making beating of precooking is sterilized after ratio in 70% and 30% antierythrite stir, and sterilising temp is 105 ℃, 2 minutes time.After after the sterilization feed liquid being cooled to 40 ℃, with compound lactobacillus (Lactobacillus plantarum, streptococcus thermophilus, Lactobacillus delbrueckii breast subspecies) according to 10
7The ratio of cfu/mL is inoculated in the cooled carrot slurry of sterilization, and 40 ℃ fermented 72 hours, and pH value 2.5 is a fermentation termination, the carrot slurry after the fermentation is carried out standardization be ferment carrot sauce finished product.Ferment carrot sauce after the standardization is carried out 132 ℃, 3 seconds ultra high temperature short time sterilizations, and the shelf-life is 18 months at normal temperatures for aseptic canning, product;
Embodiment 6:
A kind of carrot jam products and preparation method thereof.The selection nothing is rotted, fresh carrot is a raw material, and the back making beating of precooking is sterilized after ratio in 80% and 20% white granulated sugar stir, and sterilising temp is 110 ℃, 1 minute time.After after the sterilization feed liquid being cooled to 42 ℃, with compound lactobacillus (Lactobacillus crispatus, lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus rhamnosus) according to 10
4The ratio of cfu/mL is inoculated in the cooled carrot slurry of sterilization, and 42 ℃ fermented 24 hours, and pH value 4.0 is a fermentation termination, the carrot slurry after the fermentation is carried out standardization be ferment carrot sauce finished product.To carry out sterilization in 90 ℃, 30 minutes after canned the sealing of carrot sauce after the standardization, the shelf-life is 18 months to product at normal temperatures;
Embodiment 7:
A kind of carrot jam products and preparation method thereof.The selection nothing is rotted, fresh sweet orange is a raw material, and the back making beating of precooking is sterilized after ratio in 90% and 10% oligoisomaltose mix, and sterilising temp is 85 ℃, 10 minutes time.After after the sterilization feed liquid being cooled to 32 ℃, with Lactobacillus plantarum according to 10
9The ratio of cfu/mL is inoculated in the cooled carrot slurry of sterilization, and 32 ℃ fermented 36 hours, and pH value 3.1 is a fermentation termination, the sweet orange slurry after the fermentation is carried out sour-sweet standardization be fermentation sweet orange sauce finished product.The refrigerator and cooled that sweet orange sauce after the standardization is put into 0 ~ 4 ℃ is hidden, and product is 21 days 0 ~ 4 ℃ of shelf-life;
Embodiment 8:
A kind of carrot jam products and preparation method thereof.The selection nothing is rotted, fresh carrot is a raw material, and the back making beating of precooking is sterilized after ratio in 99.5% and 0.5% acesulfame potassium stir, and sterilising temp is 90 ℃, 8 minutes time.After after the sterilization feed liquid being cooled to 35 ℃, with compound lactobacillus (Lactobacillus casei, Lactobacillus rhamnosus, lactobacillus acidophilus) according to 10
6The ratio of cfu/mL is inoculated in the cooled carrot slurry of sterilization, and 35 ℃ fermented 72 hours, and pH value 2.6 is a fermentation termination, the carrot slurry after the fermentation is carried out sour-sweet standardization be ferment carrot sauce finished product.Ferment carrot sauce after the standardization is carried out 132 ℃, 3 seconds ultra high temperature short time sterilizations, and the shelf-life is 18 months at normal temperatures for aseptic canning, product;
Embodiment 9:
A kind of carrot jam products and preparation method thereof.The selection nothing is rotted, fresh carrot is a raw material, and the back making beating of precooking is sterilized after ratio in 78% and 22% maltitol mix, and sterilising temp is 85 ℃, 10 minutes time.After after the sterilization feed liquid being cooled to 38 ℃, with compound lactobacillus (lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus rhamnosus) according to 10
5The ratio of cfu/mL is inoculated in the cooled Chinese grooseberry slurry of sterilization, and 38 ℃ fermented 84 hours, and pH value 2.5 is a fermentation termination, the carrot slurry after the fermentation is carried out standardization be ferment carrot sauce finished product.The refrigerator and cooled that carrot sauce after the standardization is put into 0 ~ 4 ℃ is hidden, and product is 21 days 0 ~ 4 ℃ of shelf-life;
Embodiment 10:
A kind of carrot jam products and preparation method thereof.The selection nothing is rotted, fresh carrot is a raw material, and the back making beating of precooking is sterilized after ratio in 83% and 17% xylitol stir, and sterilising temp is 90 ℃, 8 minutes time.After after the sterilization feed liquid being cooled to 28 ℃, with compound lactobacillus (lactobacillus reuteri, lactobacillus paraceasi, Lactobacillus plantarum) according to 10
8The ratio of cfu/mL is inoculated in the cooled carrot slurry of sterilization, and 28 ℃ fermented 48 hours, and pH value 3.4 is a fermentation termination, the carrot slurry after the fermentation is carried out standardization be ferment carrot sauce finished product.Ferment carrot sauce after the standardization is carried out 132 ℃, 3 seconds ultra high temperature short time sterilizations, and the shelf-life is 18 months at normal temperatures for aseptic canning, product;
Embodiment 11:
A kind of carrot jam products and preparation method thereof.The selection nothing is rotted, fresh carrot is a raw material, and the back making beating of precooking is sterilized after ratio in 75% and 25% glucose syrup stir, and sterilising temp is 95 ℃, 5 minutes time.After after the sterilization feed liquid being cooled to 37 ℃, with compound lactobacillus (Lactobacillus rhamnosus, Lactobacillus plantarum, streptococcus thermophilus) according to 10
4The ratio of cfu/mL is inoculated in the cooled carrot slurry of sterilization, and 37 ℃ fermented 60 hours, and pH value 3.0 is a fermentation termination, the carrot slurry after the fermentation is carried out standardization be ferment carrot sauce finished product.To carry out sterilization in 121 ℃, 20 minutes after canned the sealing of carrot sauce after the standardization, the shelf-life is 18 months to product at normal temperatures;
Embodiment 12:
A kind of carrot jam products and preparation method thereof.The selection nothing is rotted, fresh carrot is a raw material, and the back making beating of precooking is sterilized after ratio in 75% and 25% antierythrite mix, and sterilising temp is 100 ℃, 3 minutes time.After after the sterilization feed liquid being cooled to 38 ℃, with compound lactobacillus (Lactobacillus casei, Lactobacillus crispatus, lactobacillus bulgaricus) according to 10
3The ratio of cfu/mL is inoculated in the cooled carrot slurry of sterilization, and 38 ℃ fermented 72 hours, and pH value 2.9 is a fermentation termination, the carrot slurry after the fermentation is carried out standardization be ferment carrot sauce finished product.The refrigerator and cooled that ferment carrot sauce after the standardization is put into 0 ~ 4 ℃ is hidden, and product is 21 days 0 ~ 4 ℃ of shelf-life;
Embodiment 13:
A kind of carrot jam products and preparation method thereof.The selection nothing is rotted, fresh carrot is a raw material, and the back making beating of precooking is sterilized after ratio in 85% and 15% glucose stir, and sterilising temp is 120 ℃, 30 seconds time.After after the sterilization feed liquid being cooled to 40 ℃, with compound lactobacillus (Lactobacillus plantarum, streptococcus thermophilus, Lactobacillus delbrueckii breast subspecies) according to 10
7The ratio of cfu/mL is inoculated in the cooled carrot slurry of sterilization, and 40 ℃ fermented 54 hours, and pH value 3.0 is a fermentation termination, the carrot slurry after the fermentation is carried out standardization be ferment carrot sauce finished product.Ferment carrot sauce after the standardization is carried out 132 ℃, 3 seconds ultra high temperature short time sterilizations, and the shelf-life is 18 months at normal temperatures for aseptic canning, product;
Embodiment 14:
A kind of carrot jam products and preparation method thereof.The selection nothing is rotted, fresh carrot is a raw material, and the back making beating of precooking is sterilized after ratio in 85% and 15% antierythrite stir, and sterilising temp is 132 ℃, 3 seconds time.After after the sterilization feed liquid being cooled to 42 ℃, with compound lactobacillus (lactobacillus fermenti, lactobacillus reuteri, Lactobacillus delbrueckii breast subspecies) according to 10
4The ratio of cfu/mL is inoculated in the cooled carrot slurry of sterilization, and 42 ℃ fermented 48 hours, and pH value 3.4 is a fermentation termination, the carrot slurry after the fermentation is carried out standardization be ferment carrot sauce finished product.To carry out sterilization in 121 ℃, 20 minutes after canned the sealing of carrot sauce after the standardization, the shelf-life is 18 months to product at normal temperatures;
Embodiment 15:
A kind of carrot jam products and preparation method thereof.The selection nothing is rotted, fresh carrot is a raw material, and the back making beating of precooking is sterilized after ratio 5% xylitol in 95% mixes, and sterilising temp is 132 ℃, 3 seconds time.After after the sterilization feed liquid being cooled to 30 ℃, with Lactobacillus plantarum according to 10
5The ratio of cfu/mL is inoculated in the cooled carrot slurry of sterilization, and 30 ℃ fermented 84 hours, and pH value 2.7 is a fermentation termination, the carrot slurry after the fermentation is carried out sour-sweet standardization be ferment carrot sauce finished product.The refrigerator and cooled that carrot sauce after the standardization is put into 0 ~ 4 ℃ is hidden, and product is 21 days 0 ~ 4 ℃ of shelf-life;
Embodiment 16:
A kind of carrot jam products and preparation method thereof.The selection nothing is rotted, fresh carrot is a raw material, and the back making beating of precooking is sterilized after ratio in 99.8% and 0.2% Sucralose stir, and sterilising temp is 120 ℃, 30 seconds time.After after the sterilization feed liquid being cooled to 35 ℃, with compound lactobacillus (Lactobacillus casei, lactobacillus reuteri, lactobacillus acidophilus) according to 10
6The ratio of cfu/mL is inoculated in the cooled carrot slurry of sterilization, and 35 ℃ fermented 72 hours, and pH value 3.0 is a fermentation termination, the carrot slurry after the fermentation is carried out sour-sweet standardization be ferment carrot sauce finished product.Ferment carrot sauce after the standardization is carried out 132 ℃, 3 seconds ultra high temperature short time sterilizations, and the shelf-life is 18 months at normal temperatures for aseptic canning, product.
Claims (6)
1. ferment carrot sauce is characterized in that being made up of following component and ratio:
Carrot slurry 50% ~ 100%
Syrup or substitute sugar 0% ~ 50%
Lactobacillus-fermented.
2. ferment carrot sauce according to claim 1 is characterized in that described syrup is white granulated sugar, glucose, starch syrup, malt syrup, glucose syrup, maltitol, xylitol, antierythrite or oligoisomaltose.
3. ferment carrot sauce according to claim 1 is characterized in that the described sugar that substitutes is Sucralose, Aspartame, stevioside, acesulfame potassium or honey element.
4. ferment carrot sauce according to claim 1 is characterized in that described lactic acid bacteria is one or more in Lactobacillus casei, Lactobacillus crispatus, lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, streptococcus thermophilus, Lactobacillus delbrueckii breast subspecies, lactobacillus fermenti, lactobacillus paraceasi or the lactobacillus reuteri.
5. the preparation method of the described ferment carrot sauce of claim 1 is characterized in that the carrot back making beating of precooking is stirred in said components and ratio, sterilization, and sterilising temp is 85 ~ 132 ℃, sterilization time is 2 seconds ~ 30 minutes; After after the sterilization carrot slurry being cooled to 20 ~ 45 ℃, with lactic acid bacteria according to 10
3~ 10
9The ratio of cfu/mL is inoculated in the cooled carrot slurry of sterilization, and 25 ℃ ~ 45 ℃ fermented 24 ~ 84 hours, and pH value 2.5 ~ 4.0 is a fermentation termination, the carrot slurry after the fermentation is carried out standardization be ferment carrot sauce finished product.
6. preparation method of the present invention according to claim 5 is characterized in that pH value fermentation termination, determines according to the requirement of different taste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105987806A CN102028134A (en) | 2010-12-21 | 2010-12-21 | Fermented carrot sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105987806A CN102028134A (en) | 2010-12-21 | 2010-12-21 | Fermented carrot sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102028134A true CN102028134A (en) | 2011-04-27 |
Family
ID=43882015
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105987806A Pending CN102028134A (en) | 2010-12-21 | 2010-12-21 | Fermented carrot sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102028134A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355624A (en) * | 2013-07-31 | 2013-10-23 | 惠州市海联食品实业有限公司 | Radish pickle |
| CN104522787A (en) * | 2015-01-21 | 2015-04-22 | 北京电子科技职业学院 | Tomato-carrot lactic acid fermentation beverage and preparation method thereof |
| CN104939044A (en) * | 2015-06-30 | 2015-09-30 | 安徽鸿泰食品有限公司 | Purple-leaf lettuce sauce |
| CN105995710A (en) * | 2016-05-25 | 2016-10-12 | 山西达明派食品有限公司 | Method for fermenting fruit and vegetable pulp by adopting plant probiotics |
| CN106579211A (en) * | 2016-12-15 | 2017-04-26 | 石河子大学 | Purple carrot monascus fermented jam and preparation method thereof |
| CN106858230A (en) * | 2015-12-14 | 2017-06-20 | 湖南斯奇生物制药有限公司 | A kind of carrot fermented beverage and preparation method thereof |
| CN107981136A (en) * | 2017-10-31 | 2018-05-04 | 格瑞果汁工业（天津）有限公司 | The preparation method of compound lactobacillus-fermencucumber sweet orange carrot juice |
| CN114982947A (en) * | 2022-05-31 | 2022-09-02 | 华南理工大学 | Probiotic fermented carrot paste and preparation method and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101161109A (en) * | 2007-11-29 | 2008-04-16 | 辽宁省农业科学院食品与加工研究所 | Technique of preparing lactic acid bacteria zymolysis carrot and its products |
| JP2008211994A (en) * | 2007-02-28 | 2008-09-18 | Kagome Co Ltd | New lactic acid bacterial strain, food and drink, fermented food and drink, and method for producing fermented food and drink |
| CN101341995A (en) * | 2008-08-26 | 2009-01-14 | 上海应用技术学院 | Preparation method for lactobacillus fermentation vegetable juice beverage |
-
2010
- 2010-12-21 CN CN2010105987806A patent/CN102028134A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008211994A (en) * | 2007-02-28 | 2008-09-18 | Kagome Co Ltd | New lactic acid bacterial strain, food and drink, fermented food and drink, and method for producing fermented food and drink |
| CN101161109A (en) * | 2007-11-29 | 2008-04-16 | 辽宁省农业科学院食品与加工研究所 | Technique of preparing lactic acid bacteria zymolysis carrot and its products |
| CN101341995A (en) * | 2008-08-26 | 2009-01-14 | 上海应用技术学院 | Preparation method for lactobacillus fermentation vegetable juice beverage |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355624A (en) * | 2013-07-31 | 2013-10-23 | 惠州市海联食品实业有限公司 | Radish pickle |
| CN103355624B (en) * | 2013-07-31 | 2015-05-20 | 惠州市冠益食品有限公司 | Radish pickle |
| CN104522787A (en) * | 2015-01-21 | 2015-04-22 | 北京电子科技职业学院 | Tomato-carrot lactic acid fermentation beverage and preparation method thereof |
| CN104522787B (en) * | 2015-01-21 | 2016-08-17 | 北京电子科技职业学院 | A kind of Fructus Lycopersici esculenti-Radix Dauci Sativae lactic acid fermentation beverage and preparation method thereof |
| CN104939044A (en) * | 2015-06-30 | 2015-09-30 | 安徽鸿泰食品有限公司 | Purple-leaf lettuce sauce |
| CN106858230A (en) * | 2015-12-14 | 2017-06-20 | 湖南斯奇生物制药有限公司 | A kind of carrot fermented beverage and preparation method thereof |
| CN105995710A (en) * | 2016-05-25 | 2016-10-12 | 山西达明派食品有限公司 | Method for fermenting fruit and vegetable pulp by adopting plant probiotics |
| CN106579211A (en) * | 2016-12-15 | 2017-04-26 | 石河子大学 | Purple carrot monascus fermented jam and preparation method thereof |
| CN107981136A (en) * | 2017-10-31 | 2018-05-04 | 格瑞果汁工业（天津）有限公司 | The preparation method of compound lactobacillus-fermencucumber sweet orange carrot juice |
| CN114982947A (en) * | 2022-05-31 | 2022-09-02 | 华南理工大学 | Probiotic fermented carrot paste and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102008055B (en) | Fruit and vegetable jam and preparation method thereof | |
| CN102028133A (en) | Fermented tomato sauce and preparation method thereof | |
| CN102090482A (en) | Fermented tea beverage and preparation method thereof | |
| CN102669762B (en) | Banana beverage and preparation method thereof | |
| CN102090617B (en) | Tea sauce and preparation method thereof | |
| CN102028134A (en) | Fermented carrot sauce and preparation method thereof | |
| CN105249100B (en) | The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions | |
| CN102669761B (en) | Balsam pear beverage and preparation method thereof | |
| CN104489669A (en) | Plant enzyme probiotic powder and preparation method thereof | |
| KR20150041519A (en) | latic acid bacteria fruit fermented liquor, latic acid bacteria fermentation fruit beverage and manufacturing method thereof | |
| CN102871183A (en) | Black fungus beverage and preparation method thereof | |
| CN107873841B (en) | Lactic acid bacteria beverage and production process thereof | |
| CN103211012B (en) | Jasmine beautifying yogurt | |
| KR102047627B1 (en) | Manufacturing method of beverage having morinda citrifolia and the beverage manufactured by the same | |
| CN102669760A (en) | Celery drink and preparation of celery drink | |
| CN103622103A (en) | Preparation method of honey peach beverage | |
| CN107373251A (en) | Celery zymotic fluid, celery fermented beverage and preparation method thereof | |
| CN107006746A (en) | A kind of preparation method of lactobacillus fermented fruits and vegetables juice low in calories | |
| CN104997110A (en) | Fermented walnut drink and preparation method thereof | |
| CN105285988A (en) | Production method of Jerusalem artichoke and blueberry compound fruit and vegetable enzyme | |
| CN109349481A (en) | A kind of preparation method of the plant base beverage containing high-activity probiotics | |
| JP2000032909A (en) | Food for improving digestion and absorption by environmental improvement caused by enteric microbe | |
| CN102028135A (en) | Pawpaw sauce and preparation method thereof | |
| CN103876212A (en) | Potato beverage and production method thereof | |
| CN104957689A (en) | Fermented apricot kernel beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110427 |