CN104872667A - Peanut and walnut flavor beef bone protein beverage conducive to promoting skeletal development, and preparation method thereof - Google Patents
Peanut and walnut flavor beef bone protein beverage conducive to promoting skeletal development, and preparation method thereof Download PDFInfo
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- CN104872667A CN104872667A CN201510274024.0A CN201510274024A CN104872667A CN 104872667 A CN104872667 A CN 104872667A CN 201510274024 A CN201510274024 A CN 201510274024A CN 104872667 A CN104872667 A CN 104872667A
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- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 63
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 21
- 235000020234 walnut Nutrition 0.000 title claims abstract description 21
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 20
- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 20
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 20
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 20
- 235000020232 peanut Nutrition 0.000 title claims abstract description 20
- 235000021568 protein beverage Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000796 flavoring agent Substances 0.000 title abstract description 6
- 235000019634 flavors Nutrition 0.000 title abstract description 6
- 235000015278 beef Nutrition 0.000 title abstract 7
- 230000001737 promoting effect Effects 0.000 title abstract 2
- 230000012488 skeletal system development Effects 0.000 title abstract 2
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 20
- 239000012530 fluid Substances 0.000 claims abstract description 13
- 235000012054 meals Nutrition 0.000 claims abstract description 11
- 235000013527 bean curd Nutrition 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 7
- 108090000526 Papain Proteins 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 7
- 229940055729 papain Drugs 0.000 claims abstract description 7
- 235000019834 papain Nutrition 0.000 claims abstract description 7
- 239000008234 soft water Substances 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 229940088598 enzyme Drugs 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 239000002245 particle Substances 0.000 claims description 9
- 102100030684 Sphingosine-1-phosphate phosphatase 1 Human genes 0.000 claims description 7
- 101710168942 Sphingosine-1-phosphate phosphatase 1 Proteins 0.000 claims description 7
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 7
- 239000011707 mineral Substances 0.000 claims description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 6
- 241000206575 Chondrus crispus Species 0.000 claims description 6
- 102000008186 Collagen Human genes 0.000 claims description 6
- 108010035532 Collagen Proteins 0.000 claims description 6
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 6
- 229920002752 Konjac Polymers 0.000 claims description 6
- 102000005158 Subtilisins Human genes 0.000 claims description 6
- 108010056079 Subtilisins Proteins 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 230000004913 activation Effects 0.000 claims description 6
- 229920001436 collagen Polymers 0.000 claims description 6
- 239000000413 hydrolysate Substances 0.000 claims description 6
- 235000010413 sodium alginate Nutrition 0.000 claims description 6
- 229940005550 sodium alginate Drugs 0.000 claims description 6
- 239000000661 sodium alginate Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- -1 sucrose ester Chemical class 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 235000019483 Peanut oil Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000312 peanut oil Substances 0.000 abstract description 3
- 235000019498 Walnut oil Nutrition 0.000 abstract description 2
- 239000011159 matrix material Substances 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000008170 walnut oil Substances 0.000 abstract description 2
- 108091005804 Peptidases Proteins 0.000 abstract 1
- 102000035195 Peptidases Human genes 0.000 abstract 1
- 108090000787 Subtilisin Proteins 0.000 abstract 1
- 102000004142 Trypsin Human genes 0.000 abstract 1
- 108090000631 Trypsin Proteins 0.000 abstract 1
- 230000018109 developmental process Effects 0.000 abstract 1
- 235000021190 leftovers Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000012588 trypsin Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002567 Chondroitin Polymers 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108010089430 Phosphoproteins Proteins 0.000 description 1
- 102000007982 Phosphoproteins Human genes 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000002699 waste material Substances 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
The invention discloses a peanut and walnut flavor beef bone protein beverage conducive to promoting skeletal development. The peanut and walnut flavor beef bone protein beverage is characterized by comprising the following components in parts by weight: 90 to 110 parts of fresh beef bone, 3 to 5 parts of dielectric hole shaped frozen bean curd, 20 to 30 parts of a hot pressed peanut meal, 25 to 35 parts of a walnut meal, 0.4 to 1.2 parts of trypsin, 0.4 to 1.2 parts of subtilisin, 1 to 2 parts of proteolytic enzyme, 0.9 to 1.8 parts of papain, 0.6 to 1 part of lactobacillus plantarum and 1.2 to 2 parts of saccharomycetes. According to the invention, through the combination of the peanut meal and the walnut meal, the utilization of leftovers produced by processing peanut oil and walnut oil can be achieved, the nutrition of beef bone protein fluid is enriched at the same time, a bone soup of the fresh beef bone and bone dregs can be fully used, on one hand, overall development and utilization of the beef bone can be achieved, on the other hand, a rich matrix is provided for fermentation, and the production of flavor substances is promoted.
Description
Technical field
The invention belongs to ox bone field of deep, be specifically related to a kind of the ox bone protein beverage and the preparation method that help lend some impetus to the peanut and walnut taste of skeleton development.
Background technology
Fresh ox bone is a kind of most valuable resource, interior containing abundant nutriment, containing protein 35.7%, fat 10.3%, ash content 45%, moisture 4.8%, and other material 4.2%.People ignore the utilization to ox bone for a long time, and the utilization rate of fresh bone is very low, causes the waste of resource.Because of the soluble protein that SPP1 is comparatively full price, biological availability is high, therefore, at present, commonly use and extract the added value such as HAP HAP and peptone compared with high product as the condiment generally used and the raw material producing condiment by ferment treatment, in the process by controlling the palliating degradation degree of protein in ox bone, thus control the color and luster of ox bone protein product, local flavor, mouthfeel and nutritive value, but adopt enzymatic isolation method hydrolysis from fresh bone, obtain HAP HAP and peptone products and only make use of partially protein in fresh bone, still fat is also had in fresh bone, mineral matter is (as phosphorus, calcium, iron etc.), ossein, chondroitin and vitamin A, B1, B2 etc., its new way utilized further is worth doing further research, and the utilization power that the phosphate that in bone, content is very high and marrow Middle nutrition are worth very high phosphatide fat and phosphoprotein etc. more needs improvement badly.
Summary of the invention
The present invention is directed to the demand of ox bone comprehensive development and utilization, propose a kind of the ox bone protein beverage and the preparation method that help lend some impetus to the peanut and walnut taste of skeleton development.
The technical solution used in the present invention is as follows:
A kind of ox bone protein beverage helping lend some impetus to the peanut and walnut taste of skeleton development, it is characterized in that, comprise following parts by weight of component: fresh ox bone 90-110, the poroid frozen bean curd 3-5 of medium, hot pressed peanut meal 20-30, walnut dregs 25-35, trypsase 0.4-1.2, subtilopeptidase A 0.4-1.2, collagen hydrolysate enzyme 1-2, papain 0.9-1.8, Lactobacillus plantarum 0.6-1, saccharomycete 1.2-2, konjaku powder 0.7-1, carragheen 0.15-0.2, sucrose ester 0.15-0.20, sodium alginate 0.10-0.15, appropriate soft water, appropriate ethanolic solution.
Help lend some impetus to an ox bone protein beverage preparation method for the peanut and walnut taste of skeleton development, it is characterized in that, comprise the following steps:
(1) by after fresh ox bone soft water wash clean, put into disintegrating machine and be crushed to the long ox bone section of 3-5cm, pressure cooker is put into afterwards together with frozen bean curd poroid with medium, after adding gross weight 4-6 soft water doubly, under high pressure 25-30KPa effect, little fire is vexed boils 20-30min, after cooling, take out frozen bean curd, be separated ox bone section, Galbitang and ox bone grease are for subsequent use;
(2) get ox bone section and put into the dry 10-12h of vacuum freeze dryer, put into pulverizer afterwards, it is for subsequent use that rear 100 orders excessively of pulverizing obtain ox bone particle; After adding ox bone particle, trypsase and gross weight 7-8 soft water doubly in Galbitang, enzymolysis, 60-90min is stirred at 45-55 DEG C, subtilopeptidase A is added at 1/3 place of enzymolysis total time, add collagen hydrolysate enzyme at 2/3 places of enzymolysis total time, treat that enzymolysis is complete that SPP1 enzymolysis liquid is for subsequent use;
(3) get hot pressed peanut meal, walnut dregs mixes and put into colloid mill and pulverize, add the soft water of papain and gross weight 3-5 afterwards, enzymolysis 40min at 35 DEG C, centrifugal that supernatant is for subsequent use; Supernatant purifying is obtained purifying vegetable protein enzymolysis liquid for subsequent use;
(4) get SPP1 enzymolysis liquid at the 80-90 DEG C of enzyme 20-30min that goes out, access afterwards saccharomycete at 36-38 DEG C lucifuge fermentation 6-8d to obtain zymotic fluid one for subsequent use; Get vegetable protein enzymolysis liquid at the 80-90 DEG C of enzyme 20-30min that goes out, access afterwards Lactobacillus plantarum at 36-38 DEG C lucifuge fermentation 6-8d to obtain zymotic fluid two for subsequent use;
(5) get after ox bone residue adopts 1300W heating using microwave 8-17min in vacuum microwave, put into ethanolic solution heat-activated 3-4min at 125 DEG C, putting into ball mill ultramicro grinding afterwards, to be that particle diameter 90um obtains bone activation mineral powder for subsequent use;
(6) after zymotic fluid one, zymotic fluid two are mixed, leave standstill 2-3d, sterilizing 3min at 98 DEG C afterwards, adds activation mineral powder, konjaku powder, carragheen, sucrose ester, sodium alginate to the marrow and mixes and adopt super-pressure 100Pa homogeneous 3-5min, fill with through pasteurization dress and get final product.
Beneficial effect of the present invention is embodied in:
The present invention achieves the utilization of peanut oil and walnut oil processing fent in conjunction with peanut oil meal and walnut dregs, enriched the nutrition of ox bone protein liquid simultaneously, bone soup, the bone slag of fresh ox bone are applied fully, the full-scale development achieving ox bone on the one hand utilizes, on the other hand for fermentation provides abundant matrix, facilitate the generation of flavor substance.
Detailed description of the invention
Embodiment
The ox bone protein beverage helping lend some impetus to the peanut and walnut taste of skeleton development described in the present embodiment, it is characterized in that, comprise following parts by weight of component: fresh ox bone 100, the poroid frozen bean curd of medium 4, hot pressed peanut meal 25, walnut dregs 30, trypsase 0.8, subtilopeptidase A 0.8, collagen hydrolysate enzyme 1.8, papain 1.35, Lactobacillus plantarum 0.8, saccharomycete 1.6, konjaku powder 0.85, carragheen 0.175, sucrose ester 0.175, sodium alginate 0.125, appropriate soft water, appropriate ethanolic solution.
The ox bone protein beverage preparation method helping lend some impetus to the peanut and walnut taste of skeleton development described in the present embodiment, is characterized in that, comprise the following steps:
(1) by after fresh ox bone soft water wash clean, put into disintegrating machine and be crushed to the long ox bone section of 3-5cm, pressure cooker is put into afterwards together with frozen bean curd poroid with medium, after adding gross weight 4-6 soft water doubly, under high pressure 25-30KPa effect, little fire is vexed boils 20-30min, after cooling, take out frozen bean curd, be separated ox bone section, Galbitang and ox bone grease are for subsequent use;
(2) get ox bone section and put into the dry 10-12h of vacuum freeze dryer, put into pulverizer afterwards, it is for subsequent use that rear 100 orders excessively of pulverizing obtain ox bone particle; After adding ox bone particle, trypsase and gross weight 7-8 soft water doubly in Galbitang, enzymolysis, 60-90min is stirred at 45-55 DEG C, subtilopeptidase A is added at 1/3 place of enzymolysis total time, add collagen hydrolysate enzyme at 2/3 places of enzymolysis total time, treat that enzymolysis is complete that SPP1 enzymolysis liquid is for subsequent use;
(3) get hot pressed peanut meal, walnut dregs mixes and put into colloid mill and pulverize, add the soft water of papain and gross weight 3-5 afterwards, enzymolysis 40min at 35 DEG C, centrifugal that supernatant is for subsequent use; Supernatant purifying is obtained purifying vegetable protein enzymolysis liquid for subsequent use;
(4) get SPP1 enzymolysis liquid at the 80-90 DEG C of enzyme 20-30min that goes out, access afterwards saccharomycete at 36-38 DEG C lucifuge fermentation 6-8d to obtain zymotic fluid one for subsequent use; Get vegetable protein enzymolysis liquid at the 80-90 DEG C of enzyme 20-30min that goes out, access afterwards Lactobacillus plantarum at 36-38 DEG C lucifuge fermentation 6-8d to obtain zymotic fluid two for subsequent use;
(5) get after ox bone residue adopts 1300W heating using microwave 8-17min in vacuum microwave, put into ethanolic solution heat-activated 3-4min at 125 DEG C, putting into ball mill ultramicro grinding afterwards, to be that particle diameter 90um obtains bone activation mineral powder for subsequent use;
(6) after zymotic fluid one, zymotic fluid two are mixed, leave standstill 2-3d, sterilizing 3min at 98 DEG C afterwards, adds activation mineral powder, konjaku powder, carragheen, sucrose ester, sodium alginate to the marrow and mixes and adopt super-pressure 100Pa homogeneous 3-5min, fill with through pasteurization dress and get final product.
Claims (2)
1. one kind helps lend some impetus to the ox bone protein beverage of the peanut and walnut taste of skeleton development, it is characterized in that, comprise following parts by weight of component: fresh ox bone 90-110, the poroid frozen bean curd 3-5 of medium, hot pressed peanut meal 20-30, walnut dregs 25-35, trypsase 0.4-1.2, subtilopeptidase A 0.4-1.2, collagen hydrolysate enzyme 1-2, papain 0.9-1.8, Lactobacillus plantarum 0.6-1, saccharomycete 1.2-2, konjaku powder 0.7-1, carragheen 0.15-0.2, sucrose ester 0.15-0.20, sodium alginate 0.10-0.15, appropriate soft water, appropriate ethanolic solution.
2. help lend some impetus to an ox bone protein beverage preparation method for the peanut and walnut taste of skeleton development, it is characterized in that, comprise the following steps:
(1) by after fresh ox bone soft water wash clean, put into disintegrating machine and be crushed to the long ox bone section of 3-5cm, pressure cooker is put into afterwards together with frozen bean curd poroid with medium, after adding gross weight 4-6 soft water doubly, under high pressure 25-30KPa effect, little fire is vexed boils 20-30min, after cooling, take out frozen bean curd, be separated ox bone section, Galbitang and ox bone grease are for subsequent use;
(2) get ox bone section and put into the dry 10-12h of vacuum freeze dryer, put into pulverizer afterwards, it is for subsequent use that rear 100 orders excessively of pulverizing obtain ox bone particle; After adding ox bone particle, trypsase and gross weight 7-8 soft water doubly in Galbitang, enzymolysis, 60-90min is stirred at 45-55 DEG C, subtilopeptidase A is added at 1/3 place of enzymolysis total time, add collagen hydrolysate enzyme at 2/3 places of enzymolysis total time, treat that enzymolysis is complete that SPP1 enzymolysis liquid is for subsequent use;
(3) get hot pressed peanut meal, walnut dregs mixes and put into colloid mill and pulverize, add the soft water of papain and gross weight 3-5 afterwards, enzymolysis 40min at 35 DEG C, centrifugal that supernatant is for subsequent use; Supernatant purifying is obtained purifying vegetable protein enzymolysis liquid for subsequent use;
(4) get SPP1 enzymolysis liquid at the 80-90 DEG C of enzyme 20-30min that goes out, access afterwards saccharomycete at 36-38 DEG C lucifuge fermentation 6-8d to obtain zymotic fluid one for subsequent use; Get vegetable protein enzymolysis liquid at the 80-90 DEG C of enzyme 20-30min that goes out, access afterwards Lactobacillus plantarum at 36-38 DEG C lucifuge fermentation 6-8d to obtain zymotic fluid two for subsequent use;
(5) get after ox bone residue adopts 1300W heating using microwave 8-17min in vacuum microwave, put into ethanolic solution heat-activated 3-4min at 125 DEG C, putting into ball mill ultramicro grinding afterwards, to be that particle diameter 90um obtains bone activation mineral powder for subsequent use;
(6) after zymotic fluid one, zymotic fluid two are mixed, leave standstill 2-3d, sterilizing 3min at 98 DEG C afterwards, adds activation mineral powder, konjaku powder, carragheen, sucrose ester, sodium alginate to the marrow and mixes and adopt super-pressure 100Pa homogeneous 3-5min, fill with through pasteurization dress and get final product.
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| CN201510274024.0A CN104872667A (en) | 2015-05-27 | 2015-05-27 | Peanut and walnut flavor beef bone protein beverage conducive to promoting skeletal development, and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106520353A (en) * | 2016-10-07 | 2017-03-22 | 常州市鼎日环保科技有限公司 | Method for preparing biomass environment-friendly motor lubricating oil |
| CN110050922A (en) * | 2019-04-17 | 2019-07-26 | 江南大学 | A method of preparing gastrodia elata fermentation drink |
| CN110115327A (en) * | 2019-05-14 | 2019-08-13 | 厚济堂制药有限公司 | A kind of drink and preparation method thereof containing walnut ox bone peptide |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106520353A (en) * | 2016-10-07 | 2017-03-22 | 常州市鼎日环保科技有限公司 | Method for preparing biomass environment-friendly motor lubricating oil |
| CN110050922A (en) * | 2019-04-17 | 2019-07-26 | 江南大学 | A method of preparing gastrodia elata fermentation drink |
| CN110115327A (en) * | 2019-05-14 | 2019-08-13 | 厚济堂制药有限公司 | A kind of drink and preparation method thereof containing walnut ox bone peptide |
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