CN104982925A - 一种可冲调补肾发酵营养粉及其制备方法 - Google Patents
一种可冲调补肾发酵营养粉及其制备方法 Download PDFInfo
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- CN104982925A CN104982925A CN201510318046.2A CN201510318046A CN104982925A CN 104982925 A CN104982925 A CN 104982925A CN 201510318046 A CN201510318046 A CN 201510318046A CN 104982925 A CN104982925 A CN 104982925A
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Classifications
-
- 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
- A23V2400/51—Bifidobacterium
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
溶解度 | 开始出现沉淀的时间 | |
实施例1 | 93.2% | 23分钟 |
实施例2 | 93.1% | 20分钟 |
实施例3 | 92.8% | 21分钟 |
实施例4 | 92.3% | 20分钟 |
实施例5 | 92.0% | 22分钟 |
实施例6 | 91.6% | 19分钟 |
实施例7 | 91.2% | 19分钟 |
对比例1 | 88.7% | 17分钟 |
对比例2 | 88.3% | 16分钟 |
对比例3 | 87.6% | 15分钟 |
对比例4 | 87.2% | 17分钟 |
对比例5 | 87.1% | 14分钟 |
对比例6 | 85.3% | 16分钟 |
对比例7 | 85.0% | 12分钟 |
实施例1中的复合超微粉 | 81.9% | 10分钟 |
风味 | 口感 | 体态 | 总分 | |
实施例1 | 38.9 | 38.1 | 19.1 | 96.1 |
实施例2 | 38.1 | 37.8 | 19 | 94.9 |
实施例3 | 37.9 | 37.1 | 18.5 | 93.5 |
实施例4 | 37.6 | 36.9 | 18.3 | 92.8 |
实施例5 | 37.8 | 36.3 | 18.2 | 92.3 |
实施例6 | 37.5 | 36.1 | 18.5 | 92.1 |
实施例7 | 37.6 | 36.5 | 18.3 | 92.4 |
对比例1 | 31.7 | 30.6 | 17.4 | 79.7 |
对比例2 | 27.8 | 28.9 | 17.9 | 74.6 |
对比例3 | 24.3 | 26.7 | 17.2 | 68.2 |
对比例4 | 21.2 | 25.3 | 16.4 | 62.9 |
对比例5 | 21.5 | 25.8 | 16.9 | 64.2 |
对比例6 | 17.1 | 26.7 | 16.7 | 60.5 |
对比例7 | 11.9 | 21.7 | 12.3 | 45.9 |
Claims (4)
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN110226743A (zh) * | 2019-07-05 | 2019-09-13 | 济南大学 | 一种成人慢性肾脏病非透析患者全营养食品配方及其制备方法 |
CN111357926A (zh) * | 2018-12-26 | 2020-07-03 | 获嘉天众生物技术有限公司 | 一种发酵黑五谷复合营养粉的制备方法 |
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CN101856127A (zh) * | 2010-06-22 | 2010-10-13 | 西昌航飞苦荞科技发展有限公司 | 苦荞食品基料、由该基料制成的食品或保健食品及制法 |
CN103385411A (zh) * | 2013-08-05 | 2013-11-13 | 山东省农业科学院农产品研究所 | 一种海参大米莲子超微营养粉及其制备方法 |
CN104178462A (zh) * | 2014-08-25 | 2014-12-03 | 济南大学 | 一种以葡萄皮渣为原料制备酵素的方法 |
JP2016136913A (ja) * | 2015-01-29 | 2016-08-04 | 株式会社大日製薬 | 植物発酵液末の製造方法、植物発酵粉末の製造方法および植物発酵液末 |
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JP2016136913A (ja) * | 2015-01-29 | 2016-08-04 | 株式会社大日製薬 | 植物発酵液末の製造方法、植物発酵粉末の製造方法および植物発酵液末 |
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