CN106306812A - Fruit probiotic fermentation preparation method - Google Patents
Fruit probiotic fermentation preparation method Download PDFInfo
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- CN106306812A CN106306812A CN201510342515.4A CN201510342515A CN106306812A CN 106306812 A CN106306812 A CN 106306812A CN 201510342515 A CN201510342515 A CN 201510342515A CN 106306812 A CN106306812 A CN 106306812A
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- fruit
- probiotic bacteria
- probiotic
- sugar
- cfu
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- 239000006041 probiotic Substances 0.000 title claims abstract description 66
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 66
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 59
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 54
- 238000000855 fermentation Methods 0.000 title claims abstract description 12
- 230000004151 fermentation Effects 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title abstract description 3
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000003651 drinking water Substances 0.000 claims abstract description 7
- 235000020188 drinking water Nutrition 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 6
- 239000011550 stock solution Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 5
- 238000010009 beating Methods 0.000 claims abstract description 4
- 239000000084 colloidal system Substances 0.000 claims abstract description 4
- 241000894006 Bacteria Species 0.000 claims description 50
- 239000000047 product Substances 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 9
- 239000002893 slag Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 6
- 229910000831 Steel Inorganic materials 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000010959 steel Substances 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 235000003935 Hippophae Nutrition 0.000 claims description 3
- 241000229143 Hippophae Species 0.000 claims description 3
- 239000012065 filter cake Substances 0.000 claims description 3
- 230000002779 inactivation Effects 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 238000009923 sugaring Methods 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 230000035622 drinking Effects 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 7
- 235000019985 fermented beverage Nutrition 0.000 abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 230000036449 good health Effects 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000004090 dissolution Methods 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 229960005486 vaccine Drugs 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 3
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 241000283898 Ovis Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 229910000838 Al alloy Inorganic materials 0.000 description 1
- 206010002198 Anaphylactic reaction Diseases 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 241000590002 Helicobacter pylori Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000036783 anaphylactic response Effects 0.000 description 1
- 208000003455 anaphylaxis Diseases 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007159 enucleation Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229940037467 helicobacter pylori Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000020192 probiotic milk Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000005028 tinplate Substances 0.000 description 1
- 235000013618 yogurt Nutrition 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
-
- 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
-
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a fruit probiotic fermentation preparation method. The method comprises selecting various fresh fruits without rot and worm channels, cleaning the fresh fruits through clear water, cutting the cleaned fruits as base raw materials to obtain blocks, putting the fruit blocks into a colloid mill, carrying out milling, carrying out beating, adding 8wt% of white sugar into the fruit paste, carrying out full stirring until complete dissolution so that sugar-containing fruit paste is obtained, carrying out disinfection at a temperature of 142 DEG C for 3s through a superhigh temperature instantaneous sterilizer, cooling the sugar-containing fruit paste to a temperature of 37 DEG C for waiting fermentation, and adding drinking water and 0.3wt% of a live probiotic vaccine into the sugar-containing fruit paste along with continuous stirring so that a probiotic stock solution is obtained, wherein the weight of the used drinking water is 1-2 times that of the raw materials. The fruit probiotic stock solution can be used as a beverage, can be processed to form fruit paste and powder, has a delicious taste and good health functions, is a novel functional fruit fermented beverage, can be processed to form different products according to consumer tastes and has a wide market promotion prospect.
Description
Technical field
The present invention relates to the probiotic products of biofermentation, particularly relate to a kind of method prepared by fruit probiotics fermention.
Background technology
Fruit drink is deeply to be liked having the supping of abundant nutrition by consumer.But, the fruit drink in supply market is the most not ideal enough from mouthfeel or nutrition, local flavor at present, does not particularly have the delicate flavour of fresh fruit, and taste is more puckery.In addition the use of the additive such as artificial color and seasoning essence, thickening agent, preservative, makes fruit drink there is many unhealthful unsafe factors.Therefore, the deep level development of the functions such as existing fruit drink process technology significantly limit the nutrition of fruit drink, natural color and utilization.
Utilizing the microorganism with specific function to be started to walk soon by the drinks of fermentation brew, the lactic acid beverage and the acetic acid beverage that rise the most in the world are it has been proved that the status of fermented beverage can not be ignored in the market of health beverage from now on.On China's beverage market, non-alcoholic fermented beverage the most extremely lacks, and therefore, exploitation trophism fermented beverage has huge potentiality.
Bacillus bifidus, Lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus etc. are the probiotic bacterias being of value to health, the most generally it is applied to treating digestive system disease, particularly helicobacter pylori is had and kill and inhibitory action, good for health by clinical trial certificate, the prebiotic mushroom of human immunity can be strengthened.At present, market there is bifid probiotic milk goods or the medicine preparation made with fresh cow milk, Lac caprae seu ovis for culture medium fermentation occur.But, being limited with the bacterial activity cycle by preserving with the bifid probiotic composition that Yoghourt and medicine viable bacteria goods occur, the use of probiotic bacteria has significant limitation.Particularly yellow there is individuality greatly that cattle, Lac caprae seu ovis albumen are had anaphylaxis, simple Lac Bovis seu Bubali, as the probiotics fermention milk product such as bacillus bifidus and the culture medium of medicine, significantly limit market range and the clinical application range of the probiotic bacterias such as bacillus bifidus.
In sum, for problem of the prior art, it is accordingly required in particular to a kind of method prepared by fruit probiotics fermention, to solve the deficiencies in the prior art.
Summary of the invention
It is an object of the invention to provide a kind of method prepared by fruit probiotics fermention, it is provided that the product of fruit probiotic bacteria, the nutritional labeling of healthy human body is produced the most collaborative, mutual synergistic function.
The present invention solves that its technical problem be employed technical scheme comprise that,
A kind of method prepared by fruit probiotics fermention, fresh by selecting, without rotting, various fruit without worm-eaten, clean with clear water, based on raw material, then clean water fruit is cut into bulk, enter colloid mill defibrination, carry out making beating process, by 8% interpolation white sugar of fruit sauce weight, it is sufficiently stirred for making it be completely dissolved, make sugaring pulp, use 142 DEG C, instantaneous ultrahigh-temperature sterilization machine sterilizing in 3 seconds, it is cooled to 37 DEG C and waits fermentation, raw material weight 1～the probiotics viable bacteria Seedling of the drinking water of 2 times and raw material weight 0.3% is added under continuous stirring, to obtain probiotic bacteria stock solution；
Being moved in rustless steel boiling vessel by fruit probiotic bacteria virgin pulp liquid, add and boil 15～20min inactivations under probiotic bacteria virgin pulp liquid weight 15～the Mel of the drinking water of the sugar of 20%, 15～20%, 5～8%, normal pressure, product is made in fill, sealing, sterilizing:
Probiotic bacteria includes >=1 × 107The bacillus bifidus of cfu/g, >=1 × 106The Lactobacillus bulgaricus of cfu/g, >=1 × 106The streptococcus thermophilus of cfu/g and >=1 × 106The lactobacillus of cfu/g, control temperature is 37～39 DEG C of fermentations 12～24h, and 180～200 mesh sieves, obtain fruit probiotic bacteria virgin pulp liquid excessively, and fruit probiotic bacteria material slag separately stocks use.
Fruit in the present invention extracts mixture or sea-buchthorn fresh fruit extraction mixture mixes with probiotic bacteria ferment, and stirring stirs evenly, and obtains extract probiotic bacteria ferment, wherein ratio ＞ 80% shared by probiotic bacteria ferment；Extract probiotic bacteria ferment being placed in centrifuge separate, filter cake is disposed through vacuum freeze drier, obtains Fructus Hippophae probiotic powder, pack, every bag of 2.5g.
In after the fruit mixing probiotic bacteria oleo stock of the present invention, remaining probiotic bacteria material slag puts into rustless steel boiling vessel, add pan feeding slag weight 5～the pectin of the brown sugar of 8%, 4～5% and 35～the white sugar of 40%, being brewed into water content 32～the fruit mixing probiotic bacteria fruit jam of 34%, product is made in canned, sealing, sterilizing.
It is an advantage of the current invention that, this product is with fruit probiotic bacteria stock solution can be made as beverage, fruit jam can also be fabricated to, powder etc., have the taste of deliciousness and good health care, provide a kind of new type functional fruit fermented beverage for consumer, can be according to selecting different products according to the taste of consumer, modern design, is a kind of well innovation scheme, has very much marketing prospect.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below in conjunction with specific embodiment, the present invention is expanded on further.
Embodiment 1:
To remove the peel, enucleation, remove fruit handle, Hua Di, the various fruit cleaned up amount to 150kg, type fruit juice extractor is squeezed into fruit juice, move in pottery fermentation reaction tank, then clean water fruit is cut into bulk, enter colloid mill defibrination, carry out making beating process, by 8% interpolation white sugar of fruit sauce weight, it is sufficiently stirred for making it be completely dissolved, make sugaring pulp, use 142 DEG C, instantaneous ultrahigh-temperature sterilization machine sterilizing in 3 seconds, it is cooled to 37 DEG C and waits fermentation, raw material weight 1～the probiotics viable bacteria Seedling of the drinking water of 2 times and raw material weight 0.3% is added under continuous stirring, probiotic bacteria includes >=1 × 107The bacillus bifidus of cfu/g, >=1 × 106The Lactobacillus bulgaricus of cfu/g, >=1 × 106The streptococcus thermophilus of cfu/g and >=1 × 106The lactobacillus of cfu/g, control temperature is 37～39 DEG C of fermentations 12～24h, and 180～200 mesh sieves, obtain fruit probiotic bacteria virgin pulp liquid excessively, and fruit probiotic bacteria material slag separately stocks use, to obtain probiotic bacteria stock solution；Being moved into by fruit probiotic bacteria virgin pulp liquid in rustless steel boiling vessel, add and boil 15～20min inactivations under probiotic bacteria virgin pulp liquid weight 15～the Mel of the drinking water of the sugar of 20%, 15～20%, 5～8%, normal pressure, product is made in fill, sealing, sterilizing.Through instantaneous ultrahigh-temperature sterilization, it is cooled to room temperature, checks and qualified be finished product.
Embodiment 2
Fruit can extract mixture or sea-buchthorn fresh fruit extraction mixture mixes with probiotic bacteria ferment, stirring stirs evenly, and obtains extract probiotic bacteria ferment, wherein ratio ＞ 80% shared by probiotic bacteria ferment；Extract probiotic bacteria ferment being placed in centrifuge separate, filter cake is disposed through vacuum freeze drier, obtains Fructus Hippophae probiotic powder, pack, and every bag of 2.5g checks and qualified is finished product.
Embodiment 3
Put in rustless steel boiling vessel by remaining probiotic bacteria material slag after fruit mixing probiotic bacteria oleo stock, add pan feeding slag weight 5～the pectin of the brown sugar of 8%, 4～5% and 35～the white sugar of 40%, being brewed into water content 32～the fruit mixing probiotic bacteria fruit jam of 34%, product is made in canned, sealing, sterilizing.Being filled into tinplate, aluminium alloy beverage can, glass or the sealing of polyethylene carafe, through instantaneous ultrahigh-temperature sterilization, be cooled to room temperature, it is qualified to check, and is finished product.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; the principle that the present invention is simply described described in above-described embodiment and description; the present invention also has various changes and modifications without departing from the spirit and scope of the present invention, and these changes and improvements both fall within scope of the claimed invention.Claimed scope is defined by appending claims and equivalent thereof.
Claims (3)
1. the method that prepared by a fruit probiotics fermention, it is characterised in that: fresh, without rotten by selecting
Rotten, various fruit without worm-eaten, clean with clear water, based on raw material, then by clean water fruit
It is cut into bulk, enters colloid mill defibrination, carry out making beating process, by 8% interpolation white sand of fruit sauce weight
Sugar, is sufficiently stirred for making it be completely dissolved, and makes sugaring pulp, uses 142 DEG C, 3 seconds superhigh temperature are instantaneous goes out
Bacterium machine sterilizing, is cooled to 37 DEG C and waits fermentation, adds drinking of raw material weight 1～2 times under continuous stirring
The probiotics viable bacteria Seedling of water and raw material weight 0.3%, to obtain probiotic bacteria stock solution；
Fruit probiotic bacteria virgin pulp liquid is moved in rustless steel boiling vessel, add probiotic bacteria virgin pulp liquid weight 15～
The Mel of the drinking water of sugar, 15～20%, 5～8% of 20%, boils 15～20min inactivations under normal pressure,
Product is made in fill, sealing, sterilizing:
Probiotic bacteria includes >=1 × 107The bacillus bifidus of cfu/g, >=1 × 106The bulgarian milk bar of cfu/g
Bacterium, >=1 × 106The streptococcus thermophilus of cfu/g and >=1 × 106The lactobacillus of cfu/g, control temperature 37～
39 DEG C of fermentations 12～24h, cross 180～200 mesh sieves, obtain fruit probiotic bacteria virgin pulp liquid, fruit probiotic bacteria
Material slag separately stocks use.
Method prepared by a kind of fruit probiotics fermention the most according to claim 1, it is characterised in that:
Fruit extraction mixture or sea-buchthorn fresh fruit extraction mixture mix with probiotic bacteria ferment, and stirring stirs evenly, and obtains extraction
Take thing probiotic bacteria ferment, wherein ratio ＞ 80% shared by probiotic bacteria ferment；By extract probiotic bacteria ferment
Being placed in centrifuge to separate, filter cake is disposed through vacuum freeze drier, obtains Fructus Hippophae probiotic powder, pack,
Every bag of 2.5g.
Method prepared by a kind of fruit probiotics fermention the most according to claim 1, it is characterised in that:
In remaining probiotic bacteria material slag puts into rustless steel boiling vessel after fruit mixing probiotic bacteria oleo stock, add pan feeding slag weight
5～the pectin of the brown sugar of 8%, 4～5% and 35～the white sugar of 40%, it is brewed into water content 32～34%
Fruit mixing probiotic bacteria fruit jam, canned, sealing, sterilizing make product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510342515.4A CN106306812A (en) | 2015-06-17 | 2015-06-17 | Fruit probiotic fermentation preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510342515.4A CN106306812A (en) | 2015-06-17 | 2015-06-17 | Fruit probiotic fermentation preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106306812A true CN106306812A (en) | 2017-01-11 |
Family
ID=57733602
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510342515.4A Pending CN106306812A (en) | 2015-06-17 | 2015-06-17 | Fruit probiotic fermentation preparation method |
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| Country | Link |
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| CN (1) | CN106306812A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114549A (en) * | 2017-05-31 | 2017-09-01 | 云南肠和健康科技股份有限公司 | A kind of ferment fruitcake and preparation method thereof |
| CN107242502A (en) * | 2017-05-31 | 2017-10-13 | 云南肠和健康科技股份有限公司 | A kind of ferment jam and preparation method thereof |
| CN107668140A (en) * | 2017-08-30 | 2018-02-09 | 咀香园健康食品（中山）有限公司 | A kind of probiotics fermention flue jam snowy mooncakes and preparation method thereof |
| CN109303216A (en) * | 2017-07-28 | 2019-02-05 | 婕睿生技股份有限公司 | Vegetables and fruits fermentation liquid manufacturing method, fermented beverage and its manufacturing method |
| CN109430829A (en) * | 2018-10-25 | 2019-03-08 | 黑龙江惊哲森林农业科技开发有限责任公司 | Anti-radiation ferment of a kind of three certain kind of berries and preparation method thereof |
| CN114145403A (en) * | 2021-12-10 | 2022-03-08 | 山西娇禾生物科技有限公司 | Grape probiotic health-care stock solution capable of strengthening spleen and stomach, benefiting intestines and expelling toxin and preparation method thereof |
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| CN101632475A (en) * | 2009-05-25 | 2010-01-27 | 赵敏 | Seabuckthorn probiotic fermented drink and production method |
| CN104336548A (en) * | 2014-05-19 | 2015-02-11 | 郭大慈 | Sea buckthorn fruit probiotics powder and preparation method thereof |
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2015
- 2015-06-17 CN CN201510342515.4A patent/CN106306812A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101632475A (en) * | 2009-05-25 | 2010-01-27 | 赵敏 | Seabuckthorn probiotic fermented drink and production method |
| CN104336548A (en) * | 2014-05-19 | 2015-02-11 | 郭大慈 | Sea buckthorn fruit probiotics powder and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114549A (en) * | 2017-05-31 | 2017-09-01 | 云南肠和健康科技股份有限公司 | A kind of ferment fruitcake and preparation method thereof |
| CN107242502A (en) * | 2017-05-31 | 2017-10-13 | 云南肠和健康科技股份有限公司 | A kind of ferment jam and preparation method thereof |
| CN109303216A (en) * | 2017-07-28 | 2019-02-05 | 婕睿生技股份有限公司 | Vegetables and fruits fermentation liquid manufacturing method, fermented beverage and its manufacturing method |
| CN107668140A (en) * | 2017-08-30 | 2018-02-09 | 咀香园健康食品（中山）有限公司 | A kind of probiotics fermention flue jam snowy mooncakes and preparation method thereof |
| CN109430829A (en) * | 2018-10-25 | 2019-03-08 | 黑龙江惊哲森林农业科技开发有限责任公司 | Anti-radiation ferment of a kind of three certain kind of berries and preparation method thereof |
| CN114145403A (en) * | 2021-12-10 | 2022-03-08 | 山西娇禾生物科技有限公司 | Grape probiotic health-care stock solution capable of strengthening spleen and stomach, benefiting intestines and expelling toxin and preparation method thereof |
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