CN1036308C - 植物绿汁粉的生产方法 - Google Patents
植物绿汁粉的生产方法 Download PDFInfo
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- CN1036308C CN1036308C CN91102361A CN91102361A CN1036308C CN 1036308 C CN1036308 C CN 1036308C CN 91102361 A CN91102361 A CN 91102361A CN 91102361 A CN91102361 A CN 91102361A CN 1036308 C CN1036308 C CN 1036308C
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Abstract
一种生产可长期贮存、稳定性与品味均有改善的植物绿汁粉方法,其特征在于通过添加一种从海藻的灰化产物中获得的碱性水溶性提取物,将经压榨新鲜的、生的绿色食用植物而得到的植物绿汁的pH值调整至6-9的范围内,并将绿汁喷干或冰冻干。
Description
本发明涉及植物绿汁粉的生产方法,更具体地说,本发明涉及可以长其贮存的、味道有改善的植的绿汁粉的生产方法。
通常,如果干燥植物绿叶,会出现这种现象:这些叶子一般会褪色变黄或变褐,等等。而且,众所周知的是,即使在制成粉末之后这些叶子短期内能保持其绿色,它的干制品在贮存期间也会失去绿色,并发生象变褐、变质或变味这样一些变化。
迄今为止,本发明人已对绿叶植物通过压榨所获得的植物绿叶的粉末化、稳定化及长期贮存方法等做了研究工作。这些成果在“具有可饮性而且味道有改善的植物绿汁粉的一种生产方法”(日本专利公开号46-36177),“一种生产大麦和小麦绿叶粉的方法”(日本专利公开号46-38548),“一种生产植物绿汁粉的方法”(日本专利公开号46-41177)以及其它许多科技文献中均有介绍。
绿叶和绿色植物的绿色是叶绿素。而且还知道,在紫外线、酸、酶(叶绿素酶)等的作用下,叶绿素会转变成无色的脱镁叶绿素,因此,叶黄素、类胡萝卜素、类黄酮色素及其类似物的褐色和红色变得显眼。
在46-38548等上述的日本专利公开号中,本发明人提出了一种生产没有难闻气味的植物绿汁粉的方法,通过用碱性物质,如碱金属或碱土金属的碳酸盐、碳酸氢盐或氢氧化物象碳酸钠、碳酸钾、碳酸氢钠、氢氧化钾、氢氧化铵或氢氧化镁等通过机械压榨大麦和小麦的绿叶或绿色植物所得到的植物绿汁的pH值调整至6~9,并将所得到的绿汁喷干或冻干,由此获得的粉末可以长期贮存。
通过上述方法生产的植物绿汁的粉末可以贮存一个较长时期,通常一至二年也不会引起原绿汁脱色和褪色。然而,绿汁中所含的酸性成份(各种有机酸和氨基酸)在添加上述碱性物质时会被中和,从而引起绿汁固有品味的交化,再加上碱性物质本身的味道,绿汁粉的品味就衰减了,这个食品缺陷尚无人能解决。而且随后的长期研究工作已证实,添加上述碱性物质会加剧如下现象:绿汁的绿色变暗,绿汁固有的那种新鲜而富含生机的绿色衰减,即,绿汁中所含叶绿素的碱金属氯化作用或碱土金属氯化作用,脂肪酸酯的皂化作用,以及类黄酮类色素的微红褐色化作用等。
为了克服在用上述碱性物质调整植物绿汁的pH值时所发生的上述困难,本发明人做了热心的研究工作。结果,他们发现,如果用由任何动物、植物或海藻的灰分中获取的天然的碱性水溶性无机混合物来调整植物绿汁的pH值,出乎预料的是不仅上述缺陷可以克服,而且还可以获得气味和品味都显著提高并且尝起来也很味美的、稳定的、可长时间贮存的植物绿叶的粉状制品。这一发现导致了本发明的完成。
因此,本发明是要提供稳定性和品味均有改善并可长时间贮存的植物绿叶的粉状制品,其特征在于上述粉状制品包括:
(a)通过压榨新鲜的、生的绿色食用植物所得植物绿汁的干粉,和
(6)均匀分散在上述干粉中的、天然的碱性无机混合物,而且,在将其分散到水中时,该分散体的pH值在6~9.5的范围内。
另外,本发明还要提供一种生产稳定性和品味均有改善并可长时间贮存的植物绿汁的粉状制品的方法,其特征在于将一种天然的、水溶性的碱性无机混合物添加到通过压榨新鲜的生的绿色食用植物而获得的植物绿汁中,从而将上述植物绿汁的pH值调整至6~9.5的范围内,然后将中和了的绿汁喷干或冻干。
在下文中将对本发明作更详尽的说明。
在本发明中,成为处理对象的绿色食用植物不仅包括有绿色叶子或茎干的(以下简称“叶子和茎干”)培植的食用植物,而且还包括有绿色叶子和茎干的可以食用的野生药草和药用植物,具有通常不被食用的叶子和茎干的诸如果蔬、食用根、谷类和果实类植物,以及绿色食用海藻,等等。其具体实例包括大麦和小麦的绿叶、菠菜、莴苣、甘蓝、大白菜、调味芥菜(Potherb mustard)、黄瓜、香苦瓜、绿胡椒、胡萝卜绿叶、萝卜绿叶、香芹菜、芹菜、当归(Angelica KeiskeiKoidz)、confree叶、饲料草象紫苜蓿、三叶草或羽衣甘蓝的绿叶、低条纹竹叶、柿子叶、松树叶、螺旋藻、小球藻。这些植物可以单独使用或者两种或两种以上合起来使用。最好是小麦和大麦的合适的绿叶(绿色茎干和叶子),尤其是齐穗期期间或之前的小麦和大麦,较好的是初穗期期间或之前的小麦和大麦,更好的是处于分蘖期与抽穗期之间的小麦和大麦,如大麦、小麦、裸大麦、燕麦、意大利黑麦草等的绿叶。而且,在上述时期的大麦绿叶是最佳的选择。
这些小麦和大麦可以单独使用,还可以根据需要与上面提到的其它绿色植物一起使用。
最好在这些绿色植物尽可能新鲜的时候处理它们。另外,当采用贮存的叶子时,最好采用进行过防脱色和防变质处理的叶子,如保存在隋性气体中的、低温保存的、在减压脱水后保存的或用亚硫酸气体或亚硫酸盐处理之后保存的叶子。用作原材料的绿叶要彻底清洗,以除掉所有粘在它上面的物质。如有必要,还要用杀菌剂,如次氯酸对其作灭菌处理,并进一步用水充分洗净。此外,要将洗净的材料切成大小适当的碎片。原材料切碎后,将其浸没在稀释的(例如0.1-2.0%)生理盐溶液中,除去水分后,所得的切片即可使用。另外,在上述预处理的任何阶段均可以做以下处理;即在常压下(也可以在减压或升压条件下),进行2~10秒左右、100~140℃的烫漂处理,然后进行快速冷却处理。该处理可以使酶(例如,叶绿素酶、过氧化酶、多酚氧化酶等)失活,因为这些酶可能是造成绿色植物不理想的脱色和变质的一个原因。
在添加适量的水以后压榨这样预处理过的绿色植物,以提取汁液。采用已知的方法,通过任何机械粉碎装置与任何液体——固体分离装置,象离心分离装置或过滤装置的组合,很容易实现汁液提取:粉碎任何食用绿色植物,然后再从粉碎的产物中分离出粗粒固体物质。根据本发明,用碱性水溶性天然无机混合物将这样得到的食用绿色植物的绿汁的液体的pH值调整到6-9.5,比较理想的范围是6.5-8.5,更理想的范围是6.5-7.5。
根据本发明所用的碱性水溶性天然无机混合物,可以是从上述原始材料中得到的含有无机混合物的碱性水溶性浸出物,这些原始材料是通过在大约300-1000℃温度下,最好是在450-700℃温度下加热海藻、植物体或其叶部、任何完整的动物个体或其骨骼中所含的天然无机原材料。使它们变成灰并用水或含水的酸溶液提取它的灰化产物而获得的。从海藻的灰化产物中获取的碱性水溶性浸出物尤为合适。
因此,可选择的海藻的实例可以包括各种海草(海带属)、食用海藻(二环爱胜蚓属Eisenia bicyclis)、浅绿藻(羽裂裙带菜属、Undaria pinnatifida),褐藻(昆布属、Ecklonia cava)、海兵豆(Sargasum fulvellum)、一种褐色海藻(Hijikia fusiforme)、刺面麒麟菜属、巨藻等。通过灰化这些海藻所得到的灰分用水或含水酸溶液提取。在提取时,可以采用本身已知的方法,或是在下列官方公报中公开的方法,例如,日本公开专利出版号:48-87046351-121562、51-121563等。从这些海藻灰中获取的提取物的实例可以包括通过用一种含水提取剂象水或含水酸溶液或其干制品提取在日本公开专利出版号51-121563中公开的属于红藻纲(Florideophycidae)雪茄目(音译Cigartinales)的红藻灰化产物中所得到的提取液;通过用一种含水酸溶液提取除上述实例外的整个食用海藻范围内的任一种海藻,象绿藻、褐藻或红藻的灰化产物所获得的海藻灰的提取液或它的干制品,如日本公开专利出版号51-121562中所公开的;通过用一种含水酸溶液提取整个食用海藻范围内的任一种海藻,象绿藻、褐藻或红藻的灰化产物所获得的海藻灰的提取液或其干制品,如同在日本公开专利出版号48-87046中所公开的提取液或其干制品,制取的办法是将一种在用水提取海藻灰时所形成的碱性提取液同一种酸性提取液混合,该酸性提取液是在水提取过程中提取pH值等于或小于5的酸性条件下形成的不溶水残余物时所获得的,混合前,将提取液中的一者或二者的pH值调整至5.0-9.0的范围内,在酸性条件下混合,然后按要求进行干燥。上述海藻灰的提取物的pH值通常等于或大于9.0,大多在10-12范围内,并含有海藻中所含的多种有用矿物质。而且,在用酸中和时,上述提取液表现出很强的缓冲特性。因此,证明它们非常适于在本发明中用作绿汁的pH调节剂。
将上述碱性水溶性天然无机混合物加入上述植物的原绿汁中,用以调整绿汁的pH值。当采用上面提到的海藻灰提取物时,可以以提取液或它的干制品的形式加入。添加量应能将原绿汁的pH值调整至9.5以内,6.5-8.5较为理想,6.5-7.5更理想。
对pH值经过如此调整的原绿汁,可以直接进行干燥处理。不过,在绿汁干燥步骤之前,可以加进各种辅助成份或者在调整pH之前根据所得到的绿汁的粉状制品的用途,有选择地加进辅助成份。这些辅助成份是:
(1)一种植物纤维材料,如压榨上述绿色植物后所形成的纤维材料的残余物、在提果汁时所形成的残余物、在压榨甘蔗时所形成的残余物、压榨蔬菜时所形成的残余物或通过同一种象纤维素酶那样的裂解酶分解这些植物纤维材料时所得到的水溶性多糖或粘多糖类的干粉(包括预先同稀释酸对纤维材料的粗粒固体物质进行老化处理,然后干燥所得到的产物)。
(2)通过用亚硫酸钠或碱性制剂(例如,苛性钠)分解木屑、纸浆、锯末、谷壳、脱脂胚等等所得到的木素磺酸盐,需制成水溶性盐。
(3)水溶性物质,象鱼类等动物的骨骼或软骨的水提取产物、硫酸condroitin、肝磷脂等。
(4)主要由蛋白质组成的含脂乳剂,如牛奶、豆浆、干牛奶或脱脂牛奶,以及适当混合这些脂肪而形成的乳剂。
(5)磷酸盐或多磷酸盐,如磷酸二氢铵、磷酸氢二铵、磷酸二氢钾、磷酸氢二钾、磷酸钾,最好是磷酸二氢钠、磷酸氢二纳、磷酸钠、多磷酸钠、偏磷酸钠、焦磷酸钠、多磷酸钾、偏磷酸钾、焦磷酸钾等。
(6)营养剂,如抗坏血酸、生物素、泛酸钙、胡萝卜素、氯化胆碱、氧化镁、烟酸、氯化吡哆醇、核黄素、泛酸钠、氯化硫胺、生育酚、VA、VB12、VD2等;掩盖剂,如偏磷酸钠、磷酸钠(一价盐、二价盐和三价盐)、焦磷酸钠、三聚磷酸钠等;增稠剂,如阿拉伯胶、黄蓍胶、藻酸钠、甲基纤维素、羧甲基纤维素、藻酸钙等;固化抑制剂,如硅酸铝钙或硅酸钙;以及防腐剂,如抗坏血酸钙、苯甲酸、对甲氧基苯甲酸、苯甲酸钠等。
(7)其它:甘露醇、山梨醇、乳糖、可溶性淀粉、氨基酸、葡萄糖、果糖、糊精、环化糊精、多聚葡萄糖等。
另外,在用本发明的方法所处理的植物绿汁中,在绿汁提取之后至干燥处理之前的任何阶段进行瞬时加热处理,可以使与脱色和变质有关的不受欢迎的酶分解或失活,同时还可能杀灭细菌。该处理可以在常压、减压或升压条件下进行。例如,处理温度为90-150℃,处理时间根据加热温度在180秒-2秒的范围内。经此处理之后,最好使绿汁快速冷却,而且最好在不高于10℃的温度条件下进行。
如上所述,将根据本发明方法调整过pH值的植物绿汁尽快地喷干或冻干。喷雾干燥或冰冻干燥可以用其本身已知的方式来实现。
例如,在将绿汁喷干时,可以通过一个热风机在120-200℃温度范围内,最好在140-170℃范围内加热喷干,或者在室温下用一种适当的脱水剂,如氯化锂脱水的干燥空气喷干。另外,在进行冰冻干燥时,通常采用的干燥平台的条件是:温度为40-50℃,压力为1.0-0.01mmHg。
此外,要进行干燥处理的绿汁的浓度在1.5-30%范围内,而且越高越好。因此,为了浓缩绿汁,可以采用连续膜浓缩装置,真空浓缩装置等。另外,在实施本发明的方法时,干燥处理前的运输或贮存期间,必要时可用下列一个步骤或并用几个步骤防止植物绿汁如从小麦和大麦绿叶中提取的绿汁脱色与变质:用惰性气体如氮或氩代替空气,蜜封一种氧吸收剂如葡萄糖氧化酶,维持低温并遮光。
在上述干燥步骤中,绿汁里的低沸点有机酸或其类似物有时会消失,而且在将所得到的粉状制品溶于水中时,其pH值通常根据干燥的条件略有提高。因此,所述pH值通常可能降至6.2-9.5的范围内。
根据上面提到的方法,可以生产出植物绿汁的粉状制品,它包括:
(a)通过压榨新鲜的、生的绿色食用植物所获得的植物绿汁的干粉,和
(b)均匀分散在上述干粉中的碱性天然无机混合物,最好是海藻灰的水提取物;而分散体分散于水中时,其pH值在6-9.5的范围内,在6.5-8.5之间较好,在6.5-7.5之间更好。
本发明所提供的绿汁,其目的可以是通过用碱性水溶性天然无机混合物,尤其是海藻灰的水提取物作为pH调节剂所取得的绿汁粉,其香味和品味均有提高,这种提高,在采用迄今为止所用的化学碱性制剂,如碳酸钠或氢氧化钙时是根本无法达到的。因此,本发明的绿汁在品味方面非常丰富。另外,这种绿汁与用上述常规方法所生产的粉末相比,其稳定性也明显改善。本发明的绿汁即使长期保存,例如3-4年,也能保持其固有的绿色。因此,本发明的绿色粉末可以直接饮用,或者与水、热水、苏打水、苹果汁、牛奶或其它饮料混合后饮用。另外,上述绿色粉末还可以掺入各种食物中,作为食品添加剂使用。而且,它不仅含有由原始的植物材料添加维生素和矿物质所形成的天然碱性无机混合物所提供的多种丰富有用的无机混合物,而且也含有主要的脂肪酸和其它有医疗作用的物质。可以将其有效地用于药物领域。
如有必要,还可将食盐、糖、蜂蜜、葡萄糖和其它调料和香料适当混入本发明的植物绿汁粉末中。混入的其它添加剂的例子,可以包括维生素、抗氧化剂如d-异抗坏血酸、l-异抗坏血酸、丙基没食子酸、丁基羟基苯甲醚或丁基羟基甲苯,食品消毒剂,如脱氢乙酸及其钠盐、或苯甲酸及其钠盐,以及乳化剂,如脂肪酸蔗糖酯或脂肪酸山梨聚糖脂。本发明的植物绿汁可以制成粒形、丸状、包衣片状、胶襄以及其它各种形式。
下面通过实施例对本发明做更具体的说明。
例1
收获的大麦新鲜绿叶10公斤,将其彻底洗净。把可以从市场上得到的食品清洁剂溶于适量水中,用这种液体洗涤上述绿叶,脱水,并用一台搅拌装置将其粉碎。压榨绿叶,产生9公升绿汁(pH6.4,含有410克提取的干产物)。另外,将干海藻于600℃灰化,溶于水,并进行提取,制成海藻灰的水提取液。将所得到的水提取溶液加入上述绿汁中,以便将它中和至pH7.0。然后,以170℃的吹风温度进行喷干,生成405克成品绿汁粉(产出率约为97%)。
例2
将2公斤新鲜大麦绿叶、2公斤新鲜小麦绿叶、2公斤新鲜黑麦绿叶、2公斤菠菜、1公斤大白菜和1公斤甘蓝共计10公斤用水洗净,经挤汁器压榨,生成9.5公升绿汁(pH为6.3,含有450克提取的干产物)。同时,将麒麟菜(一种红藻)干燥,并于550℃灰化。从中提取水溶性成份,以制成一种天然的、pH值为11.2的强碱性水溶液。用该溶液将上面的9.5公升绿汁中和,使pH值降至7.2,并通过一个连续浓缩装置将体积浓缩至3公升。向浓缩液中添加400克糊精和400克乳糖。另外,再将400克水溶性纤维加入该混合物,上述水溶性纤维是通过向压榨橙汁之后所产生的纤维材料残余物中添加纤维素酶并对其进行酶分解而得到的。将所得到的含水混合物喷干,以生成1.460克成品绿汁粉。
例3
1公斤绿胡椒、1公斤黄瓜、1公斤旱芹、1公斤胡萝卜叶、2公斤菠菜和4公斤大麦叶,共计10公斤用水洗净,用榨汁机从中提取9.5公升绿汁(pH6.1,含415克提取的干产物)。同时,将干海藻于600℃灰化,溶于水并进行提取,以制成一种天然的强碱性无机水溶液。将这种碱性水溶液加入上述绿汁,从而将绿汁的pH值调整至6.9。再将400克环化糊精、200克乳糖、200克脱脂奶、100克阿拉伯胶粉和400克合成的水溶性纤维粉相继加入该绿汁中,接着对它们进行搅拌并溶解该混合物。将所得到的混合物喷干,以生成1.630克成品绿汁粉。
例4
与例1相同,将用水提取在500℃下灰化的稻壳里的水溶成份而获得的天然的强碱性无机水溶液(pH为11.0)加入由5公斤大麦绿叶所获得的4.6公升绿汁(pH为6.3,含210克提取的干产物)中,以便将绿汁的pH值调整到7.0,同时,将通过用亚硫酸钠分解溶化的木屑而获得的100克木素磺酸钠、200克糊精和100克大白菜干粉加进上述绿汁并使它们混合,将所得混合物喷干,以生成560克成品绿汁粉。
例5
将5公斤大白菜和5公斤菠菜在水中洗净,用搅拌器粉碎,挤出9公升绿汁(pH为6.3,含210克提取的干产物)。将450克乳糖和450克环化糊精加入其中,随后,搅拌溶解该混合物。通过在800℃下使橡木碳化而生成1.5公斤碳化物,然后,用5公升水洗脱该碳化物中的矿物质,将由此而得的天然碱性无机水溶液加进上述混合物中,将其pH值调到7.0。与例1相同,将所得混合物喷干,以产生1250克成品蔬菜绿汁粉。
例6
用挤汁器提取5公斤菠菜和5公斤绿胡椒,制成9公升绿汁(pH为6.1,含470克提取的干产物)。在700℃下碳化干海藻,然后加水洗脱海藻中的矿物质,将由此而得的pH为11.2的碱性天然无机水溶液加进上述绿汁,将其pH调到7.2。依次加入100克葡萄糖、50克蜂蜜、470克糊精、235克脱脂牛奶和200克通过煮沸消毒蘑菇而得的水溶性成份(主要是水溶性纤维素),然后将纤维素酶加入其中,在35℃下保温5小时,搅拌该混合物使之溶解。向所得混合物中添加1克VE和5克VC。用上述天然的碱性无机水溶液进一步中和绿汁,使pH降到7.0,并冰冻干燥以生成1380克成品蔬菜粉。
〔绿汁粉贮存稳定性的测定〕
为测定通过上述例1-6所获绿汁粉的贮存稳定性,按下述方法测定其叶绿素的含量。
测定叶绿素的方法
称取1克样品,向样品中加进30毫升85%的丙酮。继超声波提取之后,静置该液体并将产生的上清液移入一个烧杯。重复上述过程,直至该溶液不再有色。收集上清液。收集提取液。将提取液移入预先装有50毫升乙醚的分液漏斗,并加入50毫升5%的硫酸钠溶液。轻轻摇动漏斗,放出水相。将无水硫酸钠加入漏斗,使该混合物脱水并过滤。然后,向滤液中添加乙醚,使其总体积为100毫升整。以此作为样品溶液,在660nm和642.5nm波长处测定该样品溶液的光吸收值。按以下方程式计算叶绿素的总含量:
叶绿素总量(mg/l)=7.12×A660+16.8×A642.5
所得结果列入表1
表1
贮存试验中100克 生产二年后,将2克
100克中叶绿素 样品内叶绿素总 样品溶解于100毫升例 总含量 量的变化(4℃) 蒸馏水中时的PH
一年后 二年后1 1450mg 1420mg 1305mg pH7.22 290mg 284mg 275mg pH7.23 261mg 253mg 245mg pH7.34 478mg 454mg 445mg pH7.15 295mg 282mg 274mg pH7.16 246mg 233mg 231mg pH7.0
〔绿汁粉的品味测定〕
将例3中获得的绿汁粉3克溶于150毫升水中。由25名妇女和20名男子饮用该汁,以对绿汁粉的品味进行评价测验。
将例3中获得的绿汁粉3克溶于150毫升水中,比较该溶液同由Na2CO3和NaOH而不是由例3中的天然无机混合物将绿汁调整至中性的绿汁粉的品味。所得结果列于表2
表2
绿汁新鲜 绿汁有味怪 绿汁有肥皂的
爽口易饮 难饮 气味与滋味用天然矿物质将绿汁调 43人 2人 无人整至中性(45人)用Na2CO3将绿汁调整至中性 15人 20人 10人(45人)用NaOH将绿汁调整至中性 7人 25人 13人(45人)
Claims (8)
1.一种生产可长期贮存的、稳定性与品味均有改善的植物绿汁粉方法,其特征在于通过添加一种从海藻的灰化产物中获得的碱性水溶性提取物,将经压榨新鲜的、生的绿色食用植物而得到的植物绿汁的pH值调整至6-9的范围内,并将绿汁喷干或冰冻干。
2.根据权利要求1所述的方法,其特征在于上述绿色食用植物是一种或二种或更多种选自有绿色叶子或茎干的培植的食用植物,有绿色叶子和茎干的可以食用的野生药草和药用植物,具有通常不被食用的绿色叶子和茎干的果蔬、食用根、谷类和果实类植物,以及绿色食用海藻。
3.根据权利要求1所述的方法,其特征在于上述食用植物包括大麦和小麦的绿叶。
4.根据权利要求3所述的方法,其特征在于上述大麦和小麦是从大麦、小麦、裸大麦、燕麦和意大利黑麦草中选择的。
5.根据权利要求1所述的方法,其特征在于所述碱性水溶性提取物是在大约300-1000℃将海藻灰化,用水或含水酸溶液提取生成的海藻灰而获得的。
6.根据权利要求1所述的方法,其特征在于将上述植物绿汁的pH值调整至6.5-8.5的范围内。
7.根据权利要求1所述的方法,其特征在于在干燥上述植物绿汁之前进行瞬时加热处理。
8.根据权利要求7所述的方法,其特征在于上述植物绿汁是在90-50℃温度下处理180-2秒。
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CN101810274A (zh) * | 2010-03-19 | 2010-08-25 | 陈元涛 | 一种青稞苗粉的制备方法 |
CN102106386B (zh) * | 2011-01-25 | 2013-05-01 | 内蒙古伊利实业集团股份有限公司 | 植物绿汁粉在维持酸奶货架期内活菌数稳定性的应用 |
CN103907994B (zh) * | 2014-03-31 | 2016-05-25 | 山东龙力生物科技股份有限公司 | 一种调理肠道的益生元青汁粉 |
CN106360706A (zh) * | 2016-12-02 | 2017-02-01 | 北京德馨康益生物科技有限公司 | 一种碱性酵素制备方法及其制备的酵素 |
CN108771179A (zh) * | 2018-05-31 | 2018-11-09 | 成都漫味龙厨食品有限公司 | 一种火锅菌汤生产方法 |
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JPS51121563A (en) * | 1975-04-18 | 1976-10-23 | Yoshihide Hagiwara | Production of rhodophyceae minerals |
JPS54129111A (en) * | 1978-03-28 | 1979-10-06 | Yoshihide Hagiwara | Krebshemmende agent |
JPS58146255A (ja) * | 1982-02-24 | 1983-08-31 | Nikken Food Kk | ビタミンc入り栄養剤 |
JPS59224674A (ja) * | 1983-05-31 | 1984-12-17 | Kagome Kk | 緑色野菜ジユ−ス |
JPH01222762A (ja) * | 1988-03-02 | 1989-09-06 | Yamaki Kk | 海草類の加工品及びその製造法 |
JPH01281066A (ja) * | 1988-05-07 | 1989-11-13 | Yoshihide Hagiwara | 安定な緑葉植物青汁粉末及びその製造法 |
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JPS51121563A (en) * | 1975-04-18 | 1976-10-23 | Yoshihide Hagiwara | Production of rhodophyceae minerals |
JPS54129111A (en) * | 1978-03-28 | 1979-10-06 | Yoshihide Hagiwara | Krebshemmende agent |
JPS58146255A (ja) * | 1982-02-24 | 1983-08-31 | Nikken Food Kk | ビタミンc入り栄養剤 |
JPS59224674A (ja) * | 1983-05-31 | 1984-12-17 | Kagome Kk | 緑色野菜ジユ−ス |
JPH01222762A (ja) * | 1988-03-02 | 1989-09-06 | Yamaki Kk | 海草類の加工品及びその製造法 |
JPH01281066A (ja) * | 1988-05-07 | 1989-11-13 | Yoshihide Hagiwara | 安定な緑葉植物青汁粉末及びその製造法 |
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