CN105918478A - Preparation formula and method of active probiotic bacteria foamed fresh cream dessert sauce - Google Patents
Preparation formula and method of active probiotic bacteria foamed fresh cream dessert sauce Download PDFInfo
- Publication number
- CN105918478A CN105918478A CN201610101277.2A CN201610101277A CN105918478A CN 105918478 A CN105918478 A CN 105918478A CN 201610101277 A CN201610101277 A CN 201610101277A CN 105918478 A CN105918478 A CN 105918478A
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- active probiotic
- probiotic
- foaming
- whipping cream
- active
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- 239000006041 probiotic Substances 0.000 title claims abstract description 146
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 146
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 145
- 239000006071 cream Substances 0.000 title claims abstract description 74
- 238000000034 method Methods 0.000 title claims abstract description 30
- 241000894006 Bacteria Species 0.000 title claims abstract description 27
- 235000021185 dessert Nutrition 0.000 title claims abstract description 25
- 235000015067 sauces Nutrition 0.000 title claims abstract description 21
- 238000005187 foaming Methods 0.000 claims abstract description 60
- 239000007788 liquid Substances 0.000 claims abstract description 32
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims description 43
- 239000008267 milk Substances 0.000 claims description 43
- 210000004080 milk Anatomy 0.000 claims description 43
- 235000015141 kefir Nutrition 0.000 claims description 31
- 241000589516 Pseudomonas Species 0.000 claims description 11
- 241001478240 Coccus Species 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 241000186660 Lactobacillus Species 0.000 claims description 9
- 241000194033 Enterococcus Species 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 241000186000 Bifidobacterium Species 0.000 claims description 5
- 241000192132 Leuconostoc Species 0.000 claims description 5
- 241000192001 Pediococcus Species 0.000 claims description 5
- 241000194017 Streptococcus Species 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 4
- 241000201860 Abiotrophia Species 0.000 claims description 3
- 241000193818 Atopobium Species 0.000 claims description 3
- 241000588807 Bordetella Species 0.000 claims description 3
- 241000206594 Carnobacterium Species 0.000 claims description 3
- 241000235796 Granulicatella Species 0.000 claims description 3
- 241000194036 Lactococcus Species 0.000 claims description 3
- 241000202223 Oenococcus Species 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 241000607142 Salmonella Species 0.000 claims description 3
- 241000204117 Sporolactobacillus Species 0.000 claims description 3
- 244000057717 Streptococcus lactis Species 0.000 claims description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 3
- 241000500334 Tetragenococcus Species 0.000 claims description 3
- 241000207194 Vagococcus Species 0.000 claims description 3
- 241000202221 Weissella Species 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 244000063299 Bacillus subtilis Species 0.000 claims description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 2
- -1 /or Species 0.000 claims 1
- 238000010009 beating Methods 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 239000011248 coating agent Substances 0.000 abstract 3
- 238000000576 coating method Methods 0.000 abstract 3
- 235000013376 functional food Nutrition 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000015243 ice cream Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000020183 skimmed milk Nutrition 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 description 6
- 229940039696 lactobacillus Drugs 0.000 description 5
- 210000000481 breast Anatomy 0.000 description 4
- 238000005034 decoration Methods 0.000 description 3
- 241000317410 Arisaema dracontium Species 0.000 description 2
- 235000002239 Dracunculus vulgaris Nutrition 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000005206 Hibiscus Nutrition 0.000 description 1
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 description 1
- 244000048199 Hibiscus mutabilis Species 0.000 description 1
- 235000003973 Hibiscus mutabilis Nutrition 0.000 description 1
- 244000284380 Hibiscus rosa sinensis Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000019581 fat taste sensations Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a formula and a method for preparing an active probiotic foaming fresh cream dessert sauce, which is formed by uniformly mixing, stirring and foaming fermented liquid fresh cream and active probiotic containing substances, namely active probiotic fermented skim milk, active probiotic strain powder and foamed liquid fresh cream, wherein the active probiotic content in the active probiotic containing substances is 1.2 multiplied by 10 on the basis of containing live bacteria20The method for blending the functional food with the new flavor improves the living bacteria amount, is a new blending method of functional food with the new flavor, can be used for decorating the surface of a dessert cake, coating a sandwich and filling the inner stuffing of the dessert, can be coated on the surface of a baked dessert as required, and can be used for decorating the extruded flower of the cake, coating the sandwich of the cake, filling the puff inner stuffing, fruit ice sunrise, fancy ice cream, sauce and other seasonings, thereby increasing the food benefits, having more diversified flavors and healthy orientation, innovating the special machine function of coating the sauce on the extruded flower inner layer of the dessert cake, having the same benefit of edible probiotics, and creating a new machine and a new style of delicious food.
Description
Technical field
The present invention relates to making formula and the method for a kind of active probiotic foaming whipping cream dessert sauce, particularly by former
Carry out liquid whipping cream in the process dismissed, through routine change mixing fresh activity probiotic bacteria kefir milk and/or and live probiotic
Strain mycopowder uniformly mixes, thus creates the active probiotic function foaming whipping cream of the local flavor that makes new advances, and can be used for various cake table
Face decoration and butter sandwich of layers and can increase healthy function and innovation flavor taste and balance reduces butter oil, make sauce more clear
Refreshing.
Background technology
Existing whipping cream only has animal and plant breast matter and fat and synthesization compound colloid, can be added on various dessert
(such as: sponge cake Ganlei's dessert) changes mouthfeel and is used as incrustation.
Not having active probiotic kefir milk local flavor and active probiotic function, the composition of whipping cream mainly includes fat, because of
And eat too much or bigger burden can be caused for specific eater (such as: suffer from cardiovascular disease person), including obesity, generation
Thank to problem etc..Also because so, in the case of edible whipping cream produces without the biggest help and underlying disease for human body, reducing
People are for the acceptance of whipping cream.
Summary of the invention
Therefore, the purpose of the present invention is providing one edible health, and the active probiotic foaming whipping cream of internal environmental protection is sweet
Select making formula and the method for sauce, dismiss the live probiotic to moist foaming stages addition homogeneous micronization via foaming whipping cream
Dismiss again to required hardness after bacterium kefir milk and/or live probiotic strain mycopowder, cake can be widely used in and squeeze flower decoration, folder
Layer smears beans, various stuffed etc. the dessert of fruit sundae.
The present invention solves that the technological means that problem of the prior art is used is to provide a kind of active probiotic foaming fresh
The making formula of cream dessert sauce and method, comprise: the liquid whipping cream of moist foaming is sent in economy-combat；And probiotic bacteria contains
Thing, mixes through dismissing mutually with the liquid whipping cream of described economy-combat to moist foaming again, and wherein said probiotic bacteria contains in thing
The content of active probiotic, by containing based on viable bacteria to 1.2 × 1020Improve.
Thering is provided a kind of active probiotic foaming whipping cream in one embodiment of this invention, described active probiotic contains
Thing includes live probiotic strain mycopowder and/or active probiotic kefir milk.
It is that a kind of active probiotic foaming whipping cream, described active probiotic are provided in one embodiment of this invention
Kefir milk is the active probiotic kefir milk through homogenizing.
Thering is provided a kind of active probiotic foaming whipping cream in one embodiment of this invention, described active probiotic contains
Active probiotic contained by thing is that Lactobacillus includes Lactobacillus (Lactobacillus), Leuconostoc
(Leuconostoc), Streptococcus (Streptococcus), Pediococcus (Pediococcus), have spore lactic acid bacteria
(Sporolactobacillus), Enterococcus (Enterococcus), Lactococcus (Lactococcus lactis), meat
Product Bacillus (Carnobacterium), Coccus of hovering (Vagococcus), four body Coccuss (Tetragenococcus),
Bifidobacterium (Bifidobacterium), atropic ripple Pseudomonas (Atopobium), Wei Si Bordetella (Weissella), dystrophy
Pseudomonas (Abiotrophia), particle chain Pseudomonas (Granulicatella), wine Coccus (Oenococcus) and/or secondary breast bar
Pseudomonas (Paralactobacillus).
Thering is provided a kind of active probiotic foaming whipping cream in one embodiment of this invention, described active probiotic contains
Active probiotic contained by thing is Bifidus, child's Bifidus, thunder spy Salmonella, dragon root fungus, enterococcus, hay spore
Bacillus, Bafillus natt and/or yeast and institute's profitable probliotics.
The present invention solves that another technological means that problem of the prior art is used is to provide a kind of active probiotic and sends out
The manufacture method of bubble whipping cream, comprises the steps of (a) and dismisses liquid whipping cream to moist foaming thus obtain foamed
Liquid whipping cream；B active probiotic containing active probiotic is contained thing and described foamed liquid fresh milk oil phase by ()
Mixing；And described active probiotic is contained thing and the described foamed mixed mixture of liquid whipping cream by (c)
Dismiss, thus obtain described active probiotic foaming whipping cream.
There is provided in one embodiment of this invention a kind of active probiotic foaming whipping cream dessert sauce making formula and
Method, described active probiotic contains thing and includes active probiotic kefir milk and/or live probiotic strain mycopowder.
There is provided in one embodiment of this invention a kind of active probiotic foaming whipping cream dessert sauce making formula and
Method, before described step (b), also comprises a step (b1): described active probiotic kefir milk is carried out a homogenizing
Change processes, thus obtains the described active probiotic kefir milk through homogenizing；And in described step (b), by described
The active probiotic kefir milk through homogenizing, and foaming liquid fresh milk oil phase mixing dismiss to completing and/or described
By the described active probiotic kefir milk through homogenizing in step (b), described live probiotic strain mycopowder and described warp
The liquid fresh milk oil phase mixing of moist foaming is dismissed to completing and described live probiotic strain mycopowder and described foamed
The mixing of liquid fresh milk oil phase is dismissed to completing.
The process recipe side of a kind of active probiotic foaming whipping cream dessert sauce is provided in one embodiment of this invention
Method, in described step (b), described active probiotic contain the content of the active probiotic in thing with containing viable bacteria as base
Plinth is to 1.2 × 1020Improve viable bacteria amount.
By the technology used in the present invention means, active probiotic foaming whipping cream can be applicable to various dessert.Citing
For, active probiotic foaming whipping cream can pass through and squeezes flower mode and be applied in cake surface, to be used as decoration；Or fill
It is sandwich internal layer in filling in bubble cottonrose hibiscus；Also or as the condiment of Ice such as sundae.And, the active probiotic foaming of the present invention
Whipping cream contains the active probiotic of certain content, not only can increase flavour, also have and carried from active probiotic
The healthy benefits come, including the immunity of lifting health, thus reaches effect that is delicious and healthy and that deposit.It is preferred that activity benefit
It can be active probiotic fermentation milk that raw bacterium contains thing so that the active probiotic foaming whipping cream of the present invention is through active probiotic
The interpolation of kefir milk and reduce the ratio of wherein fat, to alleviate the burden of health.
Accompanying drawing explanation
Fig. 1 is the flow process of the manufacture method showing the active probiotic foaming whipping cream according to one embodiment of the invention
Figure.
Fig. 2 is the stream of the manufacture method of a display active probiotic foaming whipping cream according to another embodiment of the present invention
Cheng Tu.
Fig. 3 is the stream of the manufacture method of a display active probiotic foaming whipping cream according to another embodiment of the present invention
Cheng Tu.
[symbol description]
S1, S11', S12', S2, S2', S3, S3, S3', S22, S23 step
Detailed description of the invention
Below according to Fig. 1,2,3, embodiments of the present invention are described.Described explanation is not for limiting the enforcement of the present invention
Mode, and it is the one of embodiments of the invention.
According to one embodiment of the invention one active probiotic foaming whipping cream dessert sauce making formula, comprise through
Liquid whipping cream and the active probiotic of foaming contain thing, and described active probiotic contains thing and described foamed liquid
State whipping cream mixes mutually through dismissing, and described active probiotic contains the content of active probiotic in thing with containing viable bacteria
Based on to 1.2 × 1020Improve viable bacteria amount.
Specifically, described lactic acid bacteria can include Lactobacillus (Lactobacillus), Leuconostoc
(Leuconostoc), Streptococcus (Streptococcus), Pediococcus (Pediococcus), have spore lactic acid bacteria
(Sporolactobacillus), Enterococcus (Enterococcus), Lactococcus (Lactococcus lactis), meat
Product Bacillus (Carnobacterium), Coccus of hovering (Vagococcus), four body Coccuss (Tetragenococcus),
Bifidobacterium (Bifidobacterium), atropic ripple Pseudomonas (Atopobium), Wei Si Bordetella (Weissella), dystrophy
Pseudomonas (Abiotrophia), particle chain Pseudomonas (Granulicatella), wine Coccus (Oenococcus) and/or secondary breast bar
Pseudomonas (Paralactobacillus).
Furthermore, it can be Bifidus, child that described active probiotic contains the active probiotic contained by thing
Bifidus, thunder spy Salmonella, dragon root fungus, enterococcus, bacillus subtilis, Bafillus natt and/or yeast and all
Probiotic bacteria.
Optionally, active probiotic contains thing can be active probiotic kefir milk.The interpolation of active probiotic kefir milk
Milk fat content in adjustable active probiotic foaming whipping cream, that is, it is possible to decrease fat in active probiotic foaming whipping cream
Fat rate, and then reduced the burden that health is caused by fattiness.It is preferred that active probiotic kefir milk is uniform through homogenizing
Smooth, and can stabilised quality promoting through edible absorbance.It addition, active probiotic foaming whipping cream also can add through simultaneously
Live probiotic strain mycopowder and active probiotic kefir milk and produce.
The making formula of the active probiotic foaming whipping cream dessert sauce of the following description present invention and method.Refer to figure
1, liquid whipping cream is first dismissed to moist foaming and is obtained foamed liquid by the manufacture method of active probiotic foaming whipping cream
Whipping cream (S1).Come again, live probiotic strain mycopowder is mixed (S2) with described foamed liquid fresh milk oil phase, and described
Live probiotic strain mycopowder in active probiotic content by containing based on viable bacteria to 1.2 × 1020Improve viable bacteria amount.?
After, described live probiotic strain mycopowder is dismissed with the described foamed mixed mixture of liquid whipping cream,
Thus obtain described active probiotic foaming whipping cream (S3).
With reference to Fig. 2, making formula and the method for the active probiotic foaming whipping cream dessert sauce of the present invention are first by liquid
State whipping cream is dismissed to moist foaming thus is obtained foamed liquid whipping cream (S11'), and by an active probiotic ferment
Breast carries out a homogeneous micronization process, obtains the active probiotic kefir milk (S12') through homogeneous micronization.Come again, by described warp all
Active probiotic kefir milk, described live probiotic strain mycopowder and the described foamed liquid fresh milk oil phase of matter refinement are mixed
Close (S2').Finally, by the described active probiotic kefir milk through homogeneous micronization, described live probiotic strain mycopowder and institute
The foamed mixed mixture of liquid whipping cream stated is dismissed, thus obtains described active probiotic foaming fresh milk
Oil (S3').
Refer to Fig. 3, the making formula of the active probiotic foaming whipping cream dessert sauce of the present invention and method, first by liquid
State whipping cream is got to moist foaming (S11') and is carried out homogenize (S12') by active probiotic kefir milk, mixes economy-combat afterwards
It is dealt into the liquid whipping cream of moist foaming and the active probiotic kefir milk (S22) through homogenizing, then dismisses blended wet
Property foaming whipping cream and active probiotic kefir milk, to have obtained the active probiotic whipping cream (S23) of foaming.
Specifically, in the manufacture process of above-mentioned active probiotic foaming whipping cream, its ambient temperature is at 0 DEG C～30
It is optimal between DEG C.
In sum, the active probiotic foaming whipping cream of the present invention by the active probiotic containing certain content thus
Edible local flavor can be increased, also there is the healthy benefits brought from specific active probiotic, reach delicious food with health also
The effect deposited.It is preferred that it can be active probiotic kefir milk that active probiotic contains thing, to reduce active probiotic foaming fresh milk
The ratio of fat in oil, and then alleviate the burden after edible, health brought.
Above narration and explanation are only the explanation of presently preferred embodiments of the present invention, and working as those skilled in the art can
Make other amendment according to claim bounded by and above-mentioned explanation, but this this little amendments must be for this
Invention spirit and in the interest field of the present invention.
Claims (9)
1. the making formula of an active probiotic foaming whipping cream dessert sauce, it is characterised in that comprise:
Foamed liquid whipping cream；And active probiotic contains thing, with described foamed liquid whipping cream through dismissing
Mix mutually, wherein said active probiotic contain the content of the active probiotic in thing by containing based on viable bacteria to 1.2 ×
1020Improve viable bacteria amount.
The making formula of active probiotic the most according to claim 1 foaming whipping cream dessert sauce, it is characterised in that institute
The active probiotic stated contains thing and includes live probiotic strain mycopowder and/or active probiotic kefir milk.
The making formula of active probiotic the most according to claim 2 foaming whipping cream dessert sauce, it is characterised in that institute
The active probiotic kefir milk system stated is the active probiotic kefir milk through homogenizing.
The making formula of active probiotic the most according to claim 1 foaming whipping cream dessert sauce, it is characterised in that institute
It is lactic acid bacteria that the active probiotic stated contains the active probiotic contained by thing, and it includes Lactobacillus Lactobacillus, bright
String Coccus Leuconostoc, Streptococcus Streptococcus, Pediococcus Pediococcus, have spore lactic acid bacteria
Sporolactobacillus, Enterococcus Enterococcus, Lactococcus Lactococcus lactis, meat bacillus
Belong to Carnobacterium, the Coccus Vagococcus that hovers, four body Coccus Tetragenococcus, Bifidobacterium
Bifidobacterium, atropic ripple Pseudomonas Atopobium, Wei Si Bordetella Weissella, dystrophy Pseudomonas Abiotrophia,
Particle chain Pseudomonas Granulicatella, wine Coccus Oenococcus and/or secondary Lactobacillus Paralactobacillus.
The making formula of active probiotic the most according to claim 1 foaming whipping cream dessert sauce, it is characterised in that institute
It is Bifidus, child's Bifidus, thunder spy Salmonella, Long Gen that the active probiotic stated contains the active probiotic contained by thing
Bacterium, enterococcus, bacillus subtilis, Bafillus natt and/or yeast and institute's profitable probliotics.
6. the manufacture method of an active probiotic foaming whipping cream, it is characterised in that comprise the steps of
A liquid whipping cream is dismissed to moist foaming thus is obtained foamed liquid whipping cream by ()；
B active probiotic containing active probiotic is contained thing and mixes with described foamed liquid fresh milk oil phase by ()；With
And
C described active probiotic is contained thing and carries out beating with the described foamed mixed mixture of liquid whipping cream by ()
Distribute into, thus obtain described active probiotic foaming whipping cream.
The manufacture method of active probiotic the most according to claim 7 foaming whipping cream, it is characterised in that described activity
Probiotic bacteria contains thing and includes active probiotic kefir milk and/or live probiotic strain mycopowder.
The manufacture method of active probiotic the most according to claim 8 foaming whipping cream, it is characterised in that in described step
Suddenly before (b), also comprise a step (b1): described active probiotic kefir milk is carried out one and homogenizes process, with obtain through
The active probiotic kefir milk homogenized；And in described step (b), by the described active probiotic through homogenizing
Kefir milk, described live probiotic strain mycopowder and described foamed liquid fresh milk oil phase mixing have been dismissed, at probiotic bacteria
Containing only taking live probiotic strain mycopowder in the middle of thing or only taking active probiotic kefir milk, one kind of with described is foamed
Liquid fresh milk oil phase mixing dismissed.
The manufacture method of active probiotic the most according to claim 9 foaming whipping cream, it is characterised in that in described step
Suddenly in (b), described active probiotic contain the content of the active probiotic in thing by containing based on viable bacteria to 1.2 × 1020
Improve viable bacteria amount.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW104106346A TW201630535A (en) | 2015-02-26 | 2015-02-26 | Manufacturing recipe method for active probiotics foaming fresh cream dessert sauce |
| TW104106346 | 2015-02-26 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105918478A true CN105918478A (en) | 2016-09-07 |
Family
ID=56840379
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610101277.2A Pending CN105918478A (en) | 2015-02-26 | 2016-02-24 | Preparation formula and method of active probiotic bacteria foamed fresh cream dessert sauce |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN105918478A (en) |
| TW (1) | TW201630535A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109169959A (en) * | 2018-09-30 | 2019-01-11 | 上海海融食品科技股份有限公司 | Plant butter cream composition and preparation method thereof |
| CN110402989A (en) * | 2019-08-09 | 2019-11-05 | 济南每日焙想食品有限公司 | A kind of production method of probiotics decorative cakes |
| CN112825888A (en) * | 2020-12-31 | 2021-05-25 | 浙江新迪嘉禾食品有限公司 | Making method of white jade cake |
| CN114532390A (en) * | 2020-11-25 | 2022-05-27 | 王奕凯 | Cheese cake and its making method |
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| CN101347139A (en) * | 2008-09-04 | 2009-01-21 | 上海瑞莱新侨食品有限公司 | Cream cake containing probiotics and preparing technique thereof |
| CN102342314A (en) * | 2011-09-29 | 2012-02-08 | 上海元祖梦果子有限公司 | Fruit mousse cake with synbiotics and making method thereof |
| CN104284593A (en) * | 2011-06-24 | 2015-01-14 | 株式会社明治 | Fresh cream having rich body taste and method for producing same |
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2015
- 2015-02-26 TW TW104106346A patent/TW201630535A/en unknown
-
2016
- 2016-02-24 CN CN201610101277.2A patent/CN105918478A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347139A (en) * | 2008-09-04 | 2009-01-21 | 上海瑞莱新侨食品有限公司 | Cream cake containing probiotics and preparing technique thereof |
| CN104284593A (en) * | 2011-06-24 | 2015-01-14 | 株式会社明治 | Fresh cream having rich body taste and method for producing same |
| CN102342314A (en) * | 2011-09-29 | 2012-02-08 | 上海元祖梦果子有限公司 | Fruit mousse cake with synbiotics and making method thereof |
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| 邱俊智报导: ""清爽優格餐 整腸助消化"", 《蘋果日報》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109169959A (en) * | 2018-09-30 | 2019-01-11 | 上海海融食品科技股份有限公司 | Plant butter cream composition and preparation method thereof |
| CN110402989A (en) * | 2019-08-09 | 2019-11-05 | 济南每日焙想食品有限公司 | A kind of production method of probiotics decorative cakes |
| CN114532390A (en) * | 2020-11-25 | 2022-05-27 | 王奕凯 | Cheese cake and its making method |
| CN112825888A (en) * | 2020-12-31 | 2021-05-25 | 浙江新迪嘉禾食品有限公司 | Making method of white jade cake |
Also Published As
| Publication number | Publication date |
|---|---|
| TW201630535A (en) | 2016-09-01 |
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Application publication date: 20160907 |