CN106418089A - Chenopodium quinoa fermented milk and preparation method thereof - Google Patents
Chenopodium quinoa fermented milk and preparation method thereof Download PDFInfo
- Publication number
- CN106418089A CN106418089A CN201611179324.1A CN201611179324A CN106418089A CN 106418089 A CN106418089 A CN 106418089A CN 201611179324 A CN201611179324 A CN 201611179324A CN 106418089 A CN106418089 A CN 106418089A
- Authority
- CN
- China
- Prior art keywords
- quinoa
- fermentation
- milk
- herba chenopodii
- chenopodium quinoa
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000006162 Chenopodium quinoa Species 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000015140 cultured milk Nutrition 0.000 title abstract description 6
- 235000015493 Chenopodium quinoa Nutrition 0.000 title abstract 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 23
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 19
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 19
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 18
- 239000008267 milk Substances 0.000 claims abstract description 18
- 210000004080 milk Anatomy 0.000 claims abstract description 18
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 17
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 17
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 229930003944 flavone Natural products 0.000 claims abstract description 7
- 235000011949 flavones Nutrition 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 42
- 230000004151 fermentation Effects 0.000 claims description 42
- 235000020162 malted milk drink Nutrition 0.000 claims description 19
- 239000008367 deionised water Substances 0.000 claims description 9
- 229910021641 deionized water Inorganic materials 0.000 claims description 9
- 230000004913 activation Effects 0.000 claims description 8
- 230000035784 germination Effects 0.000 claims description 8
- 239000012530 fluid Substances 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 5
- 210000000481 breast Anatomy 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 150000002213 flavones Chemical class 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- 238000002242 deionisation method Methods 0.000 claims 1
- 235000014103 egg white Nutrition 0.000 claims 1
- 210000000969 egg white Anatomy 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 5
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 abstract description 4
- 150000002212 flavone derivatives Chemical class 0.000 abstract description 4
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract description 4
- 238000007710 freezing Methods 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 abstract 2
- 238000005406 washing Methods 0.000 abstract 1
- 239000002932 luster Substances 0.000 description 5
- 241000186660 Lactobacillus Species 0.000 description 4
- 235000021001 fermented dairy product Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention provides chenopodium quinoa fermented milk and a preparation method thereof. The preparation method comprises the following steps: germinating chenopodium quinoa to prepare chenopodium quinoa sprouts; preparing chenopodium quinoa sprout powder from the chenopodium quinoa sprouts by shelling, washing, freezing and drying in vacuum and grinding; mixing the chenopodium quinoa sprout powder with pure water, and grinding to prepare chenopodium quinoa sprout milk; and gelatinizing, sterilizing and cooling the chenopodium quinoa sprout milk, inoculating lactobacillus plantarum and lactobacillus casei, and fermenting to obtain the chenopodium quinoa fermented milk. The chenopodium quinoa fermented milk has the protein content of more than or equal to 1.5 percent, acidity of 85-90 Thorner degrees, viable count of 9-9.59logCFU/mL and general flavone content of more than or equal to 25mg/100mL. The chenopodium quinoa fermented milk has milky yellow color, rich nutrition and unique flavor, completely accords with the requirements of people for nature, health and low sugar content, and has wide market prospects.
Description
Technical field
The present invention relates to lactobacillus beverage, particularly to corn lactobacillus beverage, specifically a kind of Quinoa fermentation milk and its
Preparation method.
Background technology
With the continuous improvement of modern social development and people's living standard, the consumption of corn lactic acid bacteria product constantly increases,
A kind of integrate natural, healthy, nutrition corn lactobacillus beverage and will more be welcome by consumers in general.
Quinoa is worth because it has the full nutrition of uniqueness, and FAO (Food and Agriculture Organization of the United Nation) thinks that Quinoa is a kind of unique monomer
Plant can meet the food of human body basic nutrition demand, and current people are not deep to Quinoa understanding, and the research for it mainly collects
In in the nutritional labeling of seed and characteristic research, and the Quinoa fermentation milk prepared for primary raw material with Quinoa be have not been reported.
Content of the invention
Present invention aim at providing Quinoa fermentation milk that a kind of nutrition and health care project and preparation method thereof.
A kind of Quinoa fermentation milk that the present invention provides it is characterised in that it is to sprout Quinoa Quinoa bud is obtained, then by Herba chenopodii
Fructus Hordei Germinatus shelling, clean, vacuum lyophilization, pulverize be obtained Herba chenopodii Fructus Hordei Germinatus powder；Herba chenopodii Fructus Hordei Germinatus powder is mixed with pure water, defibrination, prepared Herba chenopodii
Malted milk；Herba chenopodii malted milk, through gelatinizing, sterilizing, cooling, accesses Lactobacillus plantarum and lactobacillus casei, the Quinoa fermentation that fermentation is obtained
Breast；Quinoa cultured-milk protein content >=1.5%, acidity 85-90 ° T；Viable count is 9-9.59logCFU/mL；Total flavones >=
25mg/100mL.
The preparation method of Quinoa fermentation milk of the present invention, comprises the steps：
1) prepare Quinoa bud：The good Quinoa of screening full seed, Maturity first, clear water rinses rear deionized water well
Soak at room temperature 4-6h, is laid in after draining away the water in germination disk, is placed in 28-30 DEG C of incubator and sprouts, every in germination process
2-3h sprays a deionized water, continuously sprouts 24h, prepared Quinoa bud；
2) prepare Herba chenopodii Fructus Hordei Germinatus powder：Quinoa bud is removed shell, cleans, Quinoa bud is carried out vacuum lyophilization and pulverizes system
Obtain Herba chenopodii Fructus Hordei Germinatus powder；Wherein control condition：Frozen materials thickness 28-30mm, -25 DEG C～-30 DEG C of temperature；Drying baker vacuum 40Pa-
45Pa, dividing plate heating-up temperature 40-45 DEG C, drying time 8-10h；Smashing fineness 60-80 mesh；
3) prepare Herba chenopodii malted milk：The Herba chenopodii Fructus Hordei Germinatus powder of above-mentioned preparation is mixed with pure water according to a certain percentage, defibrination, be obtained
Herba chenopodii malted milk；Wherein control condition：50-70 DEG C of pure coolant-temperature gage；Herba chenopodii Fructus Hordei Germinatus powder:Pure water=1:5-7；
4) gelatinizing, sterilizing, cooling：The above-mentioned Herba chenopodii malted milk preparing is placed in 80 DEG C -85 DEG C water-bath gelatinizing 40-
50min, then sterilizing 20-25min be cooled to 25 DEG C -30 DEG C at 121 DEG C；
5) ferment：By Lactobacillus plantarum and lactobacillus casei mixing, activation after, be inoculated in gelatinizing, sterilizing, cool down after Herba chenopodii
In malted milk, fermentation；Wherein control condition：Lactobacillus plantarum:Lactobacillus casei=2-3:1；Using the activation of MRS fluid medium
2-3 generation；Inoculum concentration is 2.5%-3.5%；36 DEG C -38 DEG C of fermentation temperature；Fermentation time：8-10h.
Step 1) prepare Quinoa bud optimum condition：Deionized water soak at room temperature 5h, is placed in 30 DEG C of incubator and sprouts,
In germination process, every 2h sprays a deionized water, continuously sprouts 24h.
Step 3) in preferred Herba chenopodii Fructus Hordei Germinatus powder:Pure water=1:6.
Step 5) in preferred plant lactobacilluss:Lactobacillus casei=2.5:1；In 3 generations, were activated using MRS fluid medium；Connect
The amount of kind is 3%；37 DEG C of fermentation temperature；Fermentation time 9h.
Step 5) described in Lactobacillus plantarum be preferably Lactobacillus plantarum plant subspecies.
The Quinoa fermented dairy product color and luster yellow fraction being obtained through above-mentioned processing, unique flavor；Protein >=1.5% after testing,
Acidity 85-90 ° T, viable count 9-9.59logCFU/mL；Total flavones >=25mg/100mL.
Compared with prior art, it is an advantage of the current invention that：
1) passing through to sprout by nutritious, comprehensive Quinoa seed makes starch in Quinoa and protein be decomposed, dimension
Raw element and mineral increase, and limiting amino acid improves, and digestibility and bioavailability improve, and local flavor is improved, and is Quinoa
Fermentation milk exploitation provides very good material.
2) it is in process of production, raw material using fresh Quinoa bud, Herba chenopodii Fructus Hordei Germinatus powder is obtained using vacuum lyophilization, maximum
Save to limit nutritional labeling in Quinoa, color and luster and local flavor.
3) select suitable strain to carry out lactic acid bacteria fermentation to Herba chenopodii malted milk, nutritious, unique flavor Herba chenopodii has been obtained
Wheat fermentation milk.
In sum, the nutritional labeling such as this product color yellow fraction, rich in proteins, flavonoid bioactive substance, local flavor
Uniqueness, complies fully with people's natural, healthy, low-saccharification consumption of pursuit and requires, wide market.
Specific embodiment
Used in following examples Lactobacillus plantarum and lactobacillus casei be purchased from China National Academy of Food ＆ Fermentation Industries (in
State's industrial microorganism preservation administrative center, CICC), described Lactobacillus plantarum is Lactobacillus plantarum plant subspecies, and CICC numbers：
20283；Described lactobacillus casei, CICC numbers：23185.
Embodiment 1
1) prepare Quinoa bud：First Quinoa is selected, screening full seed, Maturity is good, the Quinoa that no goes mouldy, use
Clear water rinses rear deionized water soak at room temperature 5h repeatedly well, and sample is laid in germination disk after draining away the water, and is placed in 30 DEG C
Incubator in sprout, in germination process, every 2h sprays a deionized water, to keep humidity, continuously sprouting 24h, prepared Quinoa
Bud；
2) prepare Herba chenopodii Fructus Hordei Germinatus powder：After the shelling of Quinoa bud, cleaning, carry out vacuum lyophilization and pulverize prepared Quinoa bud
Powder；Wherein control condition：Frozen materials thickness 28mm, -30 DEG C of pre-freezing temperature,；Drying baker vacuum 40Pa；Dividing plate heating-up temperature 40
℃；Drying time 10h；Smashing fineness 70 mesh；
3) prepare Herba chenopodii malted milk：The Herba chenopodii Fructus Hordei Germinatus powder of above-mentioned preparation is mixed with pure water according to a certain percentage, defibrination, be obtained
Herba chenopodii malted milk；Wherein control condition：Pure water temperature 60 C；Herba chenopodii Fructus Hordei Germinatus powder:Pure water=1:6；
4) gelatinizing, sterilizing, cooling：The above-mentioned Herba chenopodii malted milk preparing is placed in 80 DEG C of water-bath gelatinizing 50min, Ran Hou
Sterilizing 20min be cooled to 25 DEG C at 121 DEG C；
5) ferment：By Lactobacillus plantarum and lactobacillus casei mixing, activation after, be inoculated in gelatinizing, sterilizing, cool down after Herba chenopodii
In malted milk, fermentation；Wherein control condition：Lactobacillus plantarum:Lactobacillus casei=2.5:1；Using the activation of MRS fluid medium
3 generations；Inoculum concentration is 3%；37 DEG C of fermentation temperature；Fermentation time 9h；
The Quinoa fermented dairy product color and luster yellow fraction being obtained through above-mentioned processing, unique flavor；Product protein content after testing
1.92%, 86 ° of T of acidity, viable count 9.29logCFU/mL；General flavone content 29mg/100mL.
Embodiment 2
1). the preparation of Quinoa bud, the preparation of Herba chenopodii Fructus Hordei Germinatus powder, the preparation of Herba chenopodii malted milk and gelatinizing, sterilizing, cooling means are with embodiment 1.
2). fermentation：By Lactobacillus plantarum and lactobacillus casei mixing, activation after, be inoculated in gelatinizing, sterilizing, cool down after
In Herba chenopodii malted milk, fermentation；Wherein control condition：Lactobacillus plantarum:Lactobacillus casei=3:1；Using the activation of MRS fluid medium
2 generations；Inoculum concentration is 2.6%；36 DEG C of fermentation temperature；Fermentation time 9h；
The Quinoa fermented dairy product color and luster yellow fraction being obtained through above-mentioned processing, unique flavor；Product protein content after testing
2.02%, 88 ° of T of acidity, viable count 9.19logCFU/mL；General flavone content 32mg/100mL.
Embodiment 3
1). the preparation of Quinoa bud, the preparation of Herba chenopodii Fructus Hordei Germinatus powder, the preparation of Herba chenopodii malted milk and gelatinizing, sterilizing, cooling means are with embodiment 1.
2). fermentation：By Lactobacillus plantarum and lactobacillus casei mixing, activation after, be inoculated in gelatinizing, sterilizing, cool down after
In Herba chenopodii malted milk, fermentation；Wherein control condition：Lactobacillus plantarum:Lactobacillus casei=2.3:1；Lived using MRS fluid medium
Changed for 3 generations；Inoculum concentration is 3.2%；38 DEG C of fermentation temperature；Fermentation time 10h；
The Quinoa fermented dairy product color and luster yellow fraction being obtained through above-mentioned processing, unique flavor；Product protein content after testing
1.97%, 87 ° of T of acidity, viable count 9.12logCFU/mL；General flavone content 35mg/100mL.
Claims (6)
1. a kind of Quinoa fermentation milk it is characterised in that it be by Quinoa sprout be obtained Quinoa bud, then by Quinoa bud shell, clean,
Vacuum lyophilization, pulverizing are obtained Herba chenopodii Fructus Hordei Germinatus powder；Herba chenopodii Fructus Hordei Germinatus powder is mixed with pure water, defibrination, prepared Herba chenopodii malted milk；Herba chenopodii malted milk
Through gelatinizing, sterilizing, cooling, access Lactobacillus plantarum and lactobacillus casei, the Quinoa fermentation milk that fermentation is obtained；Quinoa fermentation milk egg
White matter content >=1.5%, acidity 85-90 ° T；Viable count is 9-9.59logCFU/mL；Total flavones >=25mg/100mL.
2. the preparation method of Quinoa fermentation milk as claimed in claim 1 is it is characterised in that comprise the steps：
1) prepare Quinoa bud：The good Quinoa of screening full seed, Maturity first, clear water rinses rear deionized water room temperature well
Soak 4-6h, be laid in after draining away the water in germination disk, be placed in 28-30 DEG C of incubator and sprout, every 2-3h in germination process
Spray a deionized water, continuously sprout 24h, prepared Quinoa bud；
2) prepare Herba chenopodii Fructus Hordei Germinatus powder：Quinoa bud is removed shell, cleans, Quinoa bud is carried out vacuum lyophilization and pulverizes prepared Herba chenopodii
Fructus Hordei Germinatus powder；Wherein control condition：Frozen materials thickness 28-30mm, -25 DEG C～-30 DEG C of temperature；Drying baker vacuum 40Pa-45Pa,
Dividing plate heating-up temperature 40-45 DEG C, drying time 8-10h；Smashing fineness 60-80 mesh；
3) prepare Herba chenopodii malted milk：The Herba chenopodii Fructus Hordei Germinatus powder of above-mentioned preparation is mixed with pure water according to a certain percentage, defibrination, prepared Quinoa
Bud breast；Wherein control condition：50-70 DEG C of pure coolant-temperature gage；Herba chenopodii Fructus Hordei Germinatus powder:Pure water=1:5-7；
4) gelatinizing, sterilizing, cooling：The above-mentioned Herba chenopodii malted milk preparing is placed in 80 DEG C -85 DEG C water-bath gelatinizing 40-50min, so
Sterilizing 20-25min be cooled to 25 DEG C -30 DEG C at 121 DEG C afterwards；
5) ferment：By Lactobacillus plantarum and lactobacillus casei mixing, activation after, be inoculated in gelatinizing, sterilizing, cool down after Quinoa bud
In breast, fermentation；Wherein control condition：Lactobacillus plantarum:Lactobacillus casei=2-3:1；2-3 is activated using MRS fluid medium
Generation；Inoculum concentration is 2.5%-3.5%；36 DEG C -38 DEG C of fermentation temperature；Fermentation time：8-10h.
3. the preparation method of Quinoa fermentation milk as claimed in claim 2 is it is characterised in that described step 1) prepare Quinoa budling
Part：Deionized water soak at room temperature 5h, is placed in 30 DEG C of incubator and sprouts, and in germination process, every 2h sprays a deionization
Water, continuously sprouts 24h.
4. the preparation method of Quinoa fermentation milk as claimed in claim 2 is it is characterised in that described step 3) in Herba chenopodii Fructus Hordei Germinatus powder:
Pure water=1:6.
5. the preparation method of Quinoa fermentation milk as claimed in claim 2 is it is characterised in that described step 5) in plant breast bar
Bacterium:Lactobacillus casei=2.5:1；In 3 generations, were activated using MRS fluid medium；Inoculum concentration is 3%；37 DEG C of fermentation temperature；During fermentation
Between 9h.
6. the preparation method of Quinoa fermentation milk as claimed in claim 2 is it is characterised in that described Lactobacillus plantarum is plant
Lactobacilluss plant subspecies.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611179324.1A CN106418089A (en) | 2016-12-19 | 2016-12-19 | Chenopodium quinoa fermented milk and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611179324.1A CN106418089A (en) | 2016-12-19 | 2016-12-19 | Chenopodium quinoa fermented milk and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106418089A true CN106418089A (en) | 2017-02-22 |
Family
ID=58215142
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611179324.1A Pending CN106418089A (en) | 2016-12-19 | 2016-12-19 | Chenopodium quinoa fermented milk and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106418089A (en) |
Cited By (31)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107252105A (en) * | 2017-08-09 | 2017-10-17 | 罗旭 | A kind of rapid-result preparation method of the hawthorn ferment of strong health-care function |
| CN107259543A (en) * | 2017-08-09 | 2017-10-20 | 秦家运 | A kind of rapid-result preparation method for the celery ferment for having hypotensive activity |
| CN107259546A (en) * | 2017-08-09 | 2017-10-20 | 秦家运 | A kind of rapid-result preparation method for the balsam pear ferment for having hypoglycemic function |
| CN107259544A (en) * | 2017-08-09 | 2017-10-20 | 罗华 | A kind of pear ferment rich in protein and selenium zinc nutrition composition and its rapid-result preparation method |
| CN107259579A (en) * | 2017-08-09 | 2017-10-20 | 杨青 | A kind of persimmon ferment rich in protein and selenium zinc nutrition composition and its rapid-result preparation method |
| CN107259542A (en) * | 2017-08-09 | 2017-10-20 | 罗华 | A kind of rapid-result preparation method of the blueberry ferment of high nutrition |
| CN107259547A (en) * | 2017-08-09 | 2017-10-20 | 罗旭 | A kind of rapid-result preparation method of the Fructus Chaenomelis ferment containing more than probiotics |
| CN107259545A (en) * | 2017-08-09 | 2017-10-20 | 罗华 | A kind of guava ferment of unique flavor and its rapid-result preparation method |
| CN107279985A (en) * | 2017-08-09 | 2017-10-24 | 罗旭 | A kind of rapid-result preparation method of the unique passion fruit ferment of mouthfeel |
| CN107296273A (en) * | 2017-08-09 | 2017-10-27 | 秦家运 | A kind of rapid-result preparation method of the jujube ferment rich in protein and selenium zinc nutrition composition |
| CN107307409A (en) * | 2017-08-09 | 2017-11-03 | 杨青 | A kind of dragon fruit ferment rich in protein and selenium zinc nutrition composition and its rapid-result preparation method |
| CN107307408A (en) * | 2017-08-09 | 2017-11-03 | 罗旭 | A kind of rapid-result preparation method for the plum ferment for having anti-senility cancer-preventing disease |
| CN107319536A (en) * | 2017-08-09 | 2017-11-07 | 黄加丰 | A kind of carambola ferment rich in protein and selenium zinc nutrition composition and its rapid-result preparation method |
| CN107334152A (en) * | 2017-08-09 | 2017-11-10 | 杨青 | A kind of pineapple ferment and its rapid-result preparation method rich in protein and selenium zinc nutrition composition |
| CN107343654A (en) * | 2017-08-09 | 2017-11-14 | 黄加丰 | A kind of rapid-result preparation method of the good red bayberry ferment containing more than probiotics of nutrition |
| CN107361361A (en) * | 2017-08-09 | 2017-11-21 | 黄加丰 | A kind of peach ferment and its rapid-result preparation method rich in protein and selenium zinc nutrition composition |
| CN107373646A (en) * | 2017-08-09 | 2017-11-24 | 秦家运 | A kind of Kiwi berry ferment and its rapid-result preparation method rich in protein and selenium zinc nutrition composition |
| CN107373647A (en) * | 2017-08-09 | 2017-11-24 | 杨青 | A kind of mango ferment and its rapid-result preparation method rich in protein and selenium zinc nutrition composition |
| CN107432468A (en) * | 2017-08-09 | 2017-12-05 | 罗华 | A kind of rapid-result preparation method of the strong apple ferment of beauty functions |
| CN107440097A (en) * | 2017-08-09 | 2017-12-08 | 黄加丰 | A kind of preparation method of the tomato ferment of fruit variety |
| CN108142556A (en) * | 2017-12-26 | 2018-06-12 | 光明乳业股份有限公司 | A kind of quinoa sour milk beverage and preparation method thereof |
| CN109170438A (en) * | 2018-10-24 | 2019-01-11 | 北京农学院 | A kind of quinoa fermented beverage and preparation method thereof rich in γ-aminobutyric acid |
| CN110074298A (en) * | 2019-04-04 | 2019-08-02 | 浙江工商大学 | A kind of probiotic fermentation beverage and preparation method thereof containing the grey seed essential oil of highland barley and mountain |
| CN110214879A (en) * | 2019-07-08 | 2019-09-10 | 山东省农业科学院农产品研究所 | A kind of coarse cereals bud fermented beverage and preparation method thereof |
| CN110839806A (en) * | 2019-11-27 | 2020-02-28 | 江南大学 | Germination method for improving quality of germinated quinoa by illumination treatment |
| CN111329049A (en) * | 2020-03-30 | 2020-06-26 | 江南大学 | Preparation method of quinoa and highland barley enzyme powder |
| CN111378600A (en) * | 2020-02-17 | 2020-07-07 | 青海大学 | Method for promoting proliferation of lactic acid bacteria by utilizing quinoa and germinated quinoa |
| WO2020174120A1 (en) * | 2019-02-27 | 2020-09-03 | Probitat Oy | Food compositions |
| CN111713621A (en) * | 2020-01-08 | 2020-09-29 | 蚌埠学院 | Selenium-rich quinoa fermented milk and preparation method thereof |
| CN112868758A (en) * | 2021-01-18 | 2021-06-01 | 山西大学 | Kefir quinoa fermented milk freeze-dried food and preparation method thereof |
| CN113549583A (en) * | 2021-08-23 | 2021-10-26 | 黑龙江八一农垦大学 | Complex microbial inoculant, application of complex microbial inoculant and method for preparing quinoa fermented milk by using complex microbial inoculant |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1057952A (en) * | 1991-08-07 | 1992-01-22 | 吉林省农业科学院大豆研究所 | The preparation method of bean sprouts sour milk |
| CN1927007A (en) * | 2006-09-22 | 2007-03-14 | 西北农林科技大学 | Preparation method of compound fermented malt, fruit and vegetable juice milk beverage |
| CN103689745A (en) * | 2012-09-27 | 2014-04-02 | 毕文元 | Production technology of instant Chinese caterpillar fungus solid beverage |
| CN105661231A (en) * | 2016-01-21 | 2016-06-15 | 山西大学 | Milk and cereal beverage with quinoa malt and method for producing milk and cereal beverage |
| CN106036311A (en) * | 2016-05-31 | 2016-10-26 | 北京农品堂食品有限公司 | Fermented chenopodium quinoa willd milk, flavored fermented chenopodium quinoa willd milk, chenopodium quinoa willd sour milk beverage and preparation method |
-
2016
- 2016-12-19 CN CN201611179324.1A patent/CN106418089A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1057952A (en) * | 1991-08-07 | 1992-01-22 | 吉林省农业科学院大豆研究所 | The preparation method of bean sprouts sour milk |
| CN1927007A (en) * | 2006-09-22 | 2007-03-14 | 西北农林科技大学 | Preparation method of compound fermented malt, fruit and vegetable juice milk beverage |
| CN103689745A (en) * | 2012-09-27 | 2014-04-02 | 毕文元 | Production technology of instant Chinese caterpillar fungus solid beverage |
| CN105661231A (en) * | 2016-01-21 | 2016-06-15 | 山西大学 | Milk and cereal beverage with quinoa malt and method for producing milk and cereal beverage |
| CN106036311A (en) * | 2016-05-31 | 2016-10-26 | 北京农品堂食品有限公司 | Fermented chenopodium quinoa willd milk, flavored fermented chenopodium quinoa willd milk, chenopodium quinoa willd sour milk beverage and preparation method |
Cited By (33)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373646A (en) * | 2017-08-09 | 2017-11-24 | 秦家运 | A kind of Kiwi berry ferment and its rapid-result preparation method rich in protein and selenium zinc nutrition composition |
| CN107259545A (en) * | 2017-08-09 | 2017-10-20 | 罗华 | A kind of guava ferment of unique flavor and its rapid-result preparation method |
| CN107259546A (en) * | 2017-08-09 | 2017-10-20 | 秦家运 | A kind of rapid-result preparation method for the balsam pear ferment for having hypoglycemic function |
| CN107252105A (en) * | 2017-08-09 | 2017-10-17 | 罗旭 | A kind of rapid-result preparation method of the hawthorn ferment of strong health-care function |
| CN107259579A (en) * | 2017-08-09 | 2017-10-20 | 杨青 | A kind of persimmon ferment rich in protein and selenium zinc nutrition composition and its rapid-result preparation method |
| CN107259542A (en) * | 2017-08-09 | 2017-10-20 | 罗华 | A kind of rapid-result preparation method of the blueberry ferment of high nutrition |
| CN107259547A (en) * | 2017-08-09 | 2017-10-20 | 罗旭 | A kind of rapid-result preparation method of the Fructus Chaenomelis ferment containing more than probiotics |
| CN107373647A (en) * | 2017-08-09 | 2017-11-24 | 杨青 | A kind of mango ferment and its rapid-result preparation method rich in protein and selenium zinc nutrition composition |
| CN107279985A (en) * | 2017-08-09 | 2017-10-24 | 罗旭 | A kind of rapid-result preparation method of the unique passion fruit ferment of mouthfeel |
| CN107296273A (en) * | 2017-08-09 | 2017-10-27 | 秦家运 | A kind of rapid-result preparation method of the jujube ferment rich in protein and selenium zinc nutrition composition |
| CN107307409A (en) * | 2017-08-09 | 2017-11-03 | 杨青 | A kind of dragon fruit ferment rich in protein and selenium zinc nutrition composition and its rapid-result preparation method |
| CN107307408A (en) * | 2017-08-09 | 2017-11-03 | 罗旭 | A kind of rapid-result preparation method for the plum ferment for having anti-senility cancer-preventing disease |
| CN107319536A (en) * | 2017-08-09 | 2017-11-07 | 黄加丰 | A kind of carambola ferment rich in protein and selenium zinc nutrition composition and its rapid-result preparation method |
| CN107432468A (en) * | 2017-08-09 | 2017-12-05 | 罗华 | A kind of rapid-result preparation method of the strong apple ferment of beauty functions |
| CN107343654A (en) * | 2017-08-09 | 2017-11-14 | 黄加丰 | A kind of rapid-result preparation method of the good red bayberry ferment containing more than probiotics of nutrition |
| CN107361361A (en) * | 2017-08-09 | 2017-11-21 | 黄加丰 | A kind of peach ferment and its rapid-result preparation method rich in protein and selenium zinc nutrition composition |
| CN107259544A (en) * | 2017-08-09 | 2017-10-20 | 罗华 | A kind of pear ferment rich in protein and selenium zinc nutrition composition and its rapid-result preparation method |
| CN107259543A (en) * | 2017-08-09 | 2017-10-20 | 秦家运 | A kind of rapid-result preparation method for the celery ferment for having hypotensive activity |
| CN107334152A (en) * | 2017-08-09 | 2017-11-10 | 杨青 | A kind of pineapple ferment and its rapid-result preparation method rich in protein and selenium zinc nutrition composition |
| CN107440097A (en) * | 2017-08-09 | 2017-12-08 | 黄加丰 | A kind of preparation method of the tomato ferment of fruit variety |
| CN108142556A (en) * | 2017-12-26 | 2018-06-12 | 光明乳业股份有限公司 | A kind of quinoa sour milk beverage and preparation method thereof |
| CN109170438A (en) * | 2018-10-24 | 2019-01-11 | 北京农学院 | A kind of quinoa fermented beverage and preparation method thereof rich in γ-aminobutyric acid |
| CN109170438B (en) * | 2018-10-24 | 2021-08-31 | 北京农学院 | Quinoa fermented beverage rich in gamma-aminobutyric acid and preparation method thereof |
| WO2020174120A1 (en) * | 2019-02-27 | 2020-09-03 | Probitat Oy | Food compositions |
| CN110074298A (en) * | 2019-04-04 | 2019-08-02 | 浙江工商大学 | A kind of probiotic fermentation beverage and preparation method thereof containing the grey seed essential oil of highland barley and mountain |
| CN110214879A (en) * | 2019-07-08 | 2019-09-10 | 山东省农业科学院农产品研究所 | A kind of coarse cereals bud fermented beverage and preparation method thereof |
| CN110839806A (en) * | 2019-11-27 | 2020-02-28 | 江南大学 | Germination method for improving quality of germinated quinoa by illumination treatment |
| CN110839806B (en) * | 2019-11-27 | 2022-09-06 | 江南大学 | Germination method for improving quality of germinated quinoa by illumination treatment |
| CN111713621A (en) * | 2020-01-08 | 2020-09-29 | 蚌埠学院 | Selenium-rich quinoa fermented milk and preparation method thereof |
| CN111378600A (en) * | 2020-02-17 | 2020-07-07 | 青海大学 | Method for promoting proliferation of lactic acid bacteria by utilizing quinoa and germinated quinoa |
| CN111329049A (en) * | 2020-03-30 | 2020-06-26 | 江南大学 | Preparation method of quinoa and highland barley enzyme powder |
| CN112868758A (en) * | 2021-01-18 | 2021-06-01 | 山西大学 | Kefir quinoa fermented milk freeze-dried food and preparation method thereof |
| CN113549583A (en) * | 2021-08-23 | 2021-10-26 | 黑龙江八一农垦大学 | Complex microbial inoculant, application of complex microbial inoculant and method for preparing quinoa fermented milk by using complex microbial inoculant |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106418089A (en) | Chenopodium quinoa fermented milk and preparation method thereof | |
| CN105039453B (en) | A kind of preparation method and application with the antioxidative rice bran polysaccharide improved | |
| CN107897887A (en) | A kind of preparation method of brown rice enzyme | |
| CN105918822A (en) | Method for preparing high-value cereal powder by utilizing lactic acid bacteria fermentation | |
| KR101386879B1 (en) | Method for producing a fermentation food using mixed lactic acid bacteria and a fermentation food | |
| CN102630999A (en) | Walnut lactic acid bacteria fermented beverage and preparation method thereof | |
| CN103598358B (en) | The method for making of fermented type hippophae rhamnoides tea | |
| CN101263902A (en) | Health care type red date, fresh ginger and lactic acid fermentation beverage and preparation thereof | |
| CN105249099B (en) | A kind of production method of Spondias axillaris functional lactobacillus beverages | |
| CN104886254A (en) | Food containing cistanche ferment, and preparation technology of food containing cistanche ferment | |
| KR102104134B1 (en) | An aging method of food materials | |
| Chaudhary et al. | Prospects of Indian traditional fermented food as functional foods | |
| CN103734627A (en) | Preparation method of flavored natto rich in nattokinase | |
| CN104305465A (en) | Method for preparing lactobacillus fermentation type blueberry fruit juice | |
| CN104223271A (en) | Okra lactobacillus fermented beverage | |
| CN105211970A (en) | A kind of Momordica grosvenori lactic acid fermentation fruit juice and preparation method thereof | |
| CN103766553A (en) | Fermented astringency-removed lysimachia davurica tea and preparation method thereof | |
| KR101546224B1 (en) | Preparation method for lactic acid bacteria isolated from kimchi yogurt using cinnamon extract | |
| CN110169520A (en) | A kind of lactic acid bacteria and saccharomycete DV10 cooperative fermentation mango drinks and its method | |
| CN104872771A (en) | Fruit and vegetable type beverage prepared through compound lactobacillus fermentation and preparing method thereof | |
| KR101382075B1 (en) | The manufacturing method of maesil gochujang | |
| CN106721824B (en) | Preparation method of ginseng and acanthopanax composite lactic acid fermented beverage and product thereof | |
| CN108740891A (en) | A kind of Preserved-fish capsicums and preparation method thereof | |
| CN112544831A (en) | Preparation method of highland barley enzyme beverage rich in natural gamma-aminobutyric acid | |
| CN103355570A (en) | Biological coagulator, preparation method thereof and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170222 |
|
| RJ01 | Rejection of invention patent application after publication |