CN104585812A - Method for compounding fruit juice lactic acid bacteria beverage - Google Patents
Method for compounding fruit juice lactic acid bacteria beverage Download PDFInfo
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- CN104585812A CN104585812A CN201410752367.9A CN201410752367A CN104585812A CN 104585812 A CN104585812 A CN 104585812A CN 201410752367 A CN201410752367 A CN 201410752367A CN 104585812 A CN104585812 A CN 104585812A
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- lactic acid
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- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 35
- 235000013361 beverage Nutrition 0.000 title claims abstract description 17
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title abstract description 22
- 241000894006 Bacteria Species 0.000 title abstract description 19
- 238000000034 method Methods 0.000 title abstract description 15
- 235000014655 lactic acid Nutrition 0.000 title abstract description 11
- 239000004310 lactic acid Substances 0.000 title abstract description 11
- 238000013329 compounding Methods 0.000 title abstract 2
- 239000002131 composite material Substances 0.000 claims abstract description 34
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 239000003381 stabilizer Substances 0.000 claims abstract description 15
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 239000001814 pectin Substances 0.000 claims abstract description 8
- 235000010987 pectin Nutrition 0.000 claims abstract description 8
- 229920001277 pectin Polymers 0.000 claims abstract description 8
- 235000020413 lychee juice Nutrition 0.000 claims description 26
- 235000011497 sour milk drink Nutrition 0.000 claims description 18
- 239000002253 acid Substances 0.000 claims description 16
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 14
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 14
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 9
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 9
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 9
- 238000011081 inoculation Methods 0.000 claims description 7
- 239000002054 inoculum Substances 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 238000012859 sterile filling Methods 0.000 claims description 7
- 244000183278 Nephelium litchi Species 0.000 abstract description 12
- 235000015742 Nephelium litchi Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 241000196324 Embryophyta Species 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 6
- 235000009436 Actinidia deliciosa Nutrition 0.000 abstract 3
- 244000298697 Actinidia deliciosa Species 0.000 abstract 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 abstract 2
- 239000001768 carboxy methyl cellulose Substances 0.000 abstract 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 abstract 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 abstract 2
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 210000000481 breast Anatomy 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- GZDFHIJNHHMENY-UHFFFAOYSA-N Dimethyl dicarbonate Chemical compound COC(=O)OC(=O)OC GZDFHIJNHHMENY-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000010300 dimethyl dicarbonate Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 241001093760 Sapindaceae Species 0.000 description 1
- UELITFHSCLAHKR-UHFFFAOYSA-N acibenzolar-S-methyl Chemical compound CSC(=O)C1=CC=CC2=C1SN=N2 UELITFHSCLAHKR-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N ammonia Natural products N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 1
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Chemical compound CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 230000027272 reproductive process Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- CCEKAJIANROZEO-UHFFFAOYSA-N sulfluramid Chemical group CCNS(=O)(=O)C(F)(F)C(F)(F)C(F)(F)C(F)(F)C(F)(F)C(F)(F)C(F)(F)C(F)(F)F CCEKAJIANROZEO-UHFFFAOYSA-N 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a method for compounding a fruit juice lactic acid bacteria beverage, and belongs to the field of preparing a lactic acid bacteria beverage. The lactic acid bacteria beverage is prepared from the following components: 40-60 parts of leechee juice, 10-20 parts of kiwifruit juice, 1-3 parts of plant bacterium lacticum, 2-4 parts of streptococcus thermophilus, 1-3 parts of Bulgaria bacterium lacticum, 10-15 parts of pectin, 10-15 parts of CMC (carboxymethyl cellulose), 10-20 parts of glucose and 5-15 parts of a citric acid. The preparation technology comprises the following steps that the leechee juice and the kiwifruit juice are uniformly mixed, inoculated, fermented and stirred, a stabilizing agent, a sugar solution, water and a sour agent are added, and the mixture is homogenized and filled in a bacteria-free manner. The preparation technology for the composite lactic acid bacteria beverage is simple to operate, and the leechee juice and the kiwifruit juice are added, so that the taste is novel and pure; and in addition, the plant bacterium lacticum is used for fermentation, so that improvement on beneficial bacteria in the intestinal tract of a human body is facilitated.
Description
Technical field
The present invention relates to a kind of method of lichee lactic acid drink, specifically a kind of method of composite fruit juice sour milk beverage, belongs to lactic acid drink preparing technical field.
Background technology
Lactobacillus plantarum, Lactobacillus plantarum is the one of lactic acid bacteria, and optimum growth temperature is 30 ~ 35, anaerobism or amphimicrobian, and bacterial classification is straight or curved shaft-like, single, paired or one-tenth chain, and optimal pH about 6. 5, belongs to homofermentative lactic bacteria.This bacterium and the difference of other lactic acid bacterias are that the viable count of this bacterium is higher, and product acid that can be a large amount of, makes the pH value in water stablize and do not raise, and the acid mass-energy degraded heavy metal of its output; Because this bacterium is anaerobic bacteria (facultative aerobic), the distinctive lactobacillin of energy output in reproductive process, lactobacillin is the anticorrisive agent of a kind of bion.In the cultivation middle and later periods, due to ight soil and the increase of residual bait of animal, can sink to the bottom in pond, and rot, grow a lot of germ, generate a large amount of ammonia nitrogens and nitrite, dead phenomenon is serious steathily to make bottom.If Long-Time Service lactobacillus plantarum, just can well suppress bottom ight soil and residual bait rot, also just reduce the increase of ammonia nitrogen and nitrite, substantially reduce the number the consumption of chemical industry degradation element, aquaculture cost is reduced.
Lichee (LitchichinensisSonn.) have another name called red litchi, volcano litchi, from, beautiful branch, strangle litchi, Sapindaceae aiphyllium, plantation history, more than 2200, is the main characteristics fruit of South China.At present, the Litchi Varieties put into production in China has 26, wherein cv. Feizixiao, black leaf, bosom 4 kinds such as branch and beautiful pocket are the most common, and the Litchi Varieties in some producing region is the succession of Chinese variety, as great Su (Hong Huey) and bosom branch (Kim Cheng) of Thailand, Australian great Su, osmanthus taste and bosom branch.Between in the past 50 years, some kinds are improved, as commodity production, as the Salathiel etc. of the sand pit in China Taiwan, the Chacapat of Thailand and Australia.
Nowadays, consumer, while pursuit cuisines delicious food, more and more payes attention to the quality safety of food, nutrition and health care and hygiene and health.Along with the raising of modern life quality, people have not sticked to eye the satiety of food, but take a broad view the healthy food of answering Ju complete in color, nutrition one.Thus, in food processing R&D process, for the purpose of the nutriment of maximized retained product and natural flavor substance, the quality and safety of product should be ensured.Along with the improvement of process technology and the raising of the level of consumption, China's lichee and tired trailing plants product market prospects at home and abroad will be more wide.
Chinese invention: 201410052789.5: disclose a kind of viable type lactobacillus-fermented litchi beverage and preparation method thereof, be rich in biodiasmin in litchi beverage prepared by the present invention; Its preparation method is: first obtained Lychee juice, then leaves standstill 2 ~ 3h toward wherein adding DMDC room temperature, then adjust ph is 6 ~ 7, adds lactobacillus-fermented, can obtain fermentation litchi beverage.The present invention DMDC at room temperature carries out sterilization processing to Lychee juice, avoids the destruction of traditional hot pasteurize to Lychee juice local flavor and nutrition, does not also affect the fermentation of lactic acid bacteria.But it does not adopt Lactobacillus plantarum, streptococcus thermophilus, lactobacillus bulgaricus composite fermentation.Therefore, develop a kind of lichee sour milk beverage tool of Lactobacillus plantarum, streptococcus thermophilus, lactobacillus bulgaricus composite fermentation that adopts to be of great significance.
Summary of the invention
The object of this invention is to provide a kind of method of composite fruit juice sour milk beverage, preparation technology is simple to operate for this compound lactobacillus beverage, with the addition of Lychee juice and unusual fruit juice, taste is novel, pure, in addition, with Lactobacillus plantarum fermentation, be conducive to improving human body intestinal canal beneficial bacterium.
Object of the present invention is achieved by the following technical programs:
A kind of composite fruit juice sour milk beverage, is obtained by following composition:
Lychee juice 40-60 part, unusual fruit juice 10-20 part, Lactobacillus plantarum 1-3 part, streptococcus thermophilus 2-4 part, lactobacillus bulgaricus 1-3 part, pectin 10-15 part, CMC10-15 part, glucose 10-20 part, citric acid 5-15 part;
A method for composite fruit juice sour milk beverage, preparation technology is:
Lychee juice and unusual fruit juice are mixed, inoculation, fermentation, stir, add stabilizing agent, liquid glucose, water, acid, homogeneous, sterile filling;
(1) inoculate: add by the amount of inoculum concentration 3-7%, stir;
(2) ferment: at temperature 40-50 DEG C, fermentation 7-9h;
(3) composite: in the Lychee juice after after-ripening, to add stabilizing agent, liquid glucose, water, acid, broken curdled milk, mix;
(4) homogeneous: by mixed composite beverage homogeneous, make its stable system, clear.
The present invention relative to the beneficial effect of prior art is:
Compared with additive method, preparation technology is simple to operate for this compound lactobacillus beverage, with the addition of Lychee juice and unusual fruit juice, and taste is novel, pure, in addition, with Lactobacillus plantarum fermentation, is conducive to improving human body intestinal canal beneficial bacterium.
The effectiveness comparison that bacterial classification ferments separately:
The microbiological indicator testing result of product:
| Project | National standard | Testing result | Conclusion |
| Lactic acid bacteria number/(cfu/mL) | ≥1×10 6 | 3.0×10 9 | Qualified |
| Coliform count/(MPN/100mL) | ≤3 | 2.5 | Qualified |
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
Embodiment 1
A kind of composite fruit juice sour milk beverage, is obtained by following composition:
Lychee juice 40 parts, unusual fruit juice 10 parts, Lactobacillus plantarum 1 part, streptococcus thermophilus 2 parts, lactobacillus bulgaricus 1 part, pectin 10 parts, CMC10 part, glucose 10 parts, citric acid 5 parts;
A method for composite fruit juice sour milk beverage, preparation technology is:
Lychee juice and unusual fruit juice are mixed, inoculation, fermentation, stir, add stabilizing agent, liquid glucose, water, acid, homogeneous, sterile filling;
(1) inoculate: add by the amount of inoculum concentration 3%, stir;
(2) ferment: at temperature 40 DEG C, fermentation 7h;
(3) composite: in the Lychee juice after after-ripening, to add stabilizing agent, liquid glucose, water, acid, broken curdled milk, mix;
(4) homogeneous: by mixed composite beverage homogeneous, make its stable system, clear.
Embodiment 2
A kind of composite fruit juice sour milk beverage, is obtained by following composition:
Lychee juice 45 parts, unusual fruit juice 12 parts, Lactobacillus plantarum 2 parts, streptococcus thermophilus 2 parts, lactobacillus bulgaricus 2 parts, pectin 11 parts, CMC11 part, glucose 12 parts, citric acid 7 parts;
A method for composite fruit juice sour milk beverage, preparation technology is:
Lychee juice and unusual fruit juice are mixed, inoculation, fermentation, stir, add stabilizing agent, liquid glucose, water, acid, homogeneous, sterile filling;
(1) inoculate: add by the amount of inoculum concentration 4%, stir;
(2) ferment: at temperature 42 DEG C, fermentation 7.5h;
(3) composite: in the Lychee juice after after-ripening, to add stabilizing agent, liquid glucose, water, acid, broken curdled milk, mix;
(4) homogeneous: by mixed composite beverage homogeneous, make its stable system, clear.
Embodiment 3
A kind of composite fruit juice sour milk beverage, is obtained by following composition:
Lychee juice 50 parts, unusual fruit juice 14 parts, Lactobacillus plantarum 3 parts, streptococcus thermophilus 2 parts, lactobacillus bulgaricus 2 parts, pectin 12 parts, CMC12 part, glucose 14 parts, citric acid 9 parts;
A method for composite fruit juice sour milk beverage, preparation technology is:
Lychee juice and unusual fruit juice are mixed, inoculation, fermentation, stir, add stabilizing agent, liquid glucose, water, acid, homogeneous, sterile filling;
(1) inoculate: add by the amount of inoculum concentration 5%, stir;
(2) ferment: at temperature 44 DEG C, fermentation 8h;
(3) composite: in the Lychee juice after after-ripening, to add stabilizing agent, liquid glucose, water, acid, broken curdled milk, mix;
(4) homogeneous: by mixed composite beverage homogeneous, make its stable system, clear.
Embodiment 4
A kind of composite fruit juice sour milk beverage, is obtained by following composition:
Lychee juice 50 parts, unusual fruit juice 18 parts, Lactobacillus plantarum 3 parts, streptococcus thermophilus 2 parts, lactobacillus bulgaricus 3 parts, pectin 14 parts, CMC14 part, glucose 18 parts, citric acid 13 parts;
A method for composite fruit juice sour milk beverage, preparation technology is:
Lychee juice and unusual fruit juice are mixed, inoculation, fermentation, stir, add stabilizing agent, liquid glucose, water, acid, homogeneous, sterile filling;
(1) inoculate: add by the amount of inoculum concentration 6%, stir;
(2) ferment: at temperature 48 DEG C, fermentation 8.5h;
(3) composite: in the Lychee juice after after-ripening, to add stabilizing agent, liquid glucose, water, acid, broken curdled milk, mix;
(4) homogeneous: by mixed composite beverage homogeneous, make its stable system, clear.
Embodiment 5
A kind of composite fruit juice sour milk beverage, is obtained by following composition:
Lychee juice 60 parts, unusual fruit juice 20 parts, Lactobacillus plantarum 3 parts, streptococcus thermophilus 4 parts, lactobacillus bulgaricus 3 parts, pectin 15 parts, CMC15 part, glucose 20 parts, citric acid 15 parts;
A method for composite fruit juice sour milk beverage, preparation technology is:
Lychee juice and unusual fruit juice are mixed, inoculation, fermentation, stir, add stabilizing agent, liquid glucose, water, acid, homogeneous, sterile filling;
(1) inoculate: add by the amount of inoculum concentration 7%, stir;
(2) ferment: under temperature 50 C, fermentation 9h;
(3) composite: in the Lychee juice after after-ripening, to add stabilizing agent, liquid glucose, water, acid, broken curdled milk, mix;
(4) homogeneous: by mixed composite beverage homogeneous, make its stable system, clear.
Claims (2)
1. a composite fruit juice sour milk beverage, is characterized in that: obtained by following composition:
Lychee juice 40-60 part, unusual fruit juice 10-20 part, Lactobacillus plantarum 1-3 part, streptococcus thermophilus 2-4 part, lactobacillus bulgaricus 1-3 part, pectin 10-15 part, CMC10-15 part, glucose 10-20 part, citric acid 5-15 part.
2. a preparation method for composite fruit juice sour milk beverage, is characterized in that: comprise the steps:
Lychee juice and unusual fruit juice are mixed, inoculation, fermentation, stir, add stabilizing agent, liquid glucose, water, acid, homogeneous, sterile filling;
(1) inoculate: add by the amount of inoculum concentration 3-7%, stir;
(2) ferment: at temperature 40-50 DEG C, fermentation 7-9h;
(3) composite: in the Lychee juice after after-ripening, to add stabilizing agent, liquid glucose, water, acid, broken curdled milk, mix;
(4) homogeneous: by mixed composite beverage homogeneous, make its stable system, clear.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410752367.9A CN104585812A (en) | 2014-12-11 | 2014-12-11 | Method for compounding fruit juice lactic acid bacteria beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410752367.9A CN104585812A (en) | 2014-12-11 | 2014-12-11 | Method for compounding fruit juice lactic acid bacteria beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104585812A true CN104585812A (en) | 2015-05-06 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410752367.9A Pending CN104585812A (en) | 2014-12-11 | 2014-12-11 | Method for compounding fruit juice lactic acid bacteria beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104585812A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719491A (en) * | 2018-05-05 | 2018-11-02 | 石家庄君乐宝乳业有限公司 | Sports type lactobacillus beverage with immunity enhancing function and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103622114A (en) * | 2013-12-13 | 2014-03-12 | 李海珍 | Litchi sports drink |
| CN103750458A (en) * | 2014-01-08 | 2014-04-30 | 石家庄市兄弟伊兰食品配料有限公司 | Composite rose fruit and vegetable juice fermented beverage and preparation method thereof |
| KR20140059920A (en) * | 2012-11-08 | 2014-05-19 | 주식회사 양원농장농업회사법인 | Manufacturing method of juice using curcuma longa linne and curcuma longa linne juice thereby |
| CN103815483A (en) * | 2014-02-17 | 2014-05-28 | 广东省农业科学院蚕业与农产品加工研究所 | Viable type lactobacillus fermented litchi juice beverage and preparation method thereof |
-
2014
- 2014-12-11 CN CN201410752367.9A patent/CN104585812A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140059920A (en) * | 2012-11-08 | 2014-05-19 | 주식회사 양원농장농업회사법인 | Manufacturing method of juice using curcuma longa linne and curcuma longa linne juice thereby |
| CN103622114A (en) * | 2013-12-13 | 2014-03-12 | 李海珍 | Litchi sports drink |
| CN103750458A (en) * | 2014-01-08 | 2014-04-30 | 石家庄市兄弟伊兰食品配料有限公司 | Composite rose fruit and vegetable juice fermented beverage and preparation method thereof |
| CN103815483A (en) * | 2014-02-17 | 2014-05-28 | 广东省农业科学院蚕业与农产品加工研究所 | Viable type lactobacillus fermented litchi juice beverage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719491A (en) * | 2018-05-05 | 2018-11-02 | 石家庄君乐宝乳业有限公司 | Sports type lactobacillus beverage with immunity enhancing function and preparation method thereof |
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