CN106880002A - 含有酵母多肽、多糖的高倍浓缩发酵蔬菜果冻及生产方法 - Google Patents
含有酵母多肽、多糖的高倍浓缩发酵蔬菜果冻及生产方法 Download PDFInfo
- Publication number
- CN106880002A CN106880002A CN201710022164.8A CN201710022164A CN106880002A CN 106880002 A CN106880002 A CN 106880002A CN 201710022164 A CN201710022164 A CN 201710022164A CN 106880002 A CN106880002 A CN 106880002A
- Authority
- CN
- China
- Prior art keywords
- yeast
- vegetables
- juice
- jelly
- high power
- 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
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 96
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 43
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 39
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 39
- 150000004676 glycans Chemical class 0.000 title claims abstract description 36
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 36
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 36
- 235000015110 jellies Nutrition 0.000 title claims abstract description 28
- 239000008274 jelly Substances 0.000 title claims abstract description 28
- 235000021121 fermented vegetables Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 235000013311 vegetables Nutrition 0.000 claims abstract description 78
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 37
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 27
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 210000002421 cell wall Anatomy 0.000 claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims abstract description 13
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 13
- 239000004310 lactic acid Substances 0.000 claims abstract description 13
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 10
- 239000012141 concentrate Substances 0.000 claims abstract description 10
- 239000000499 gel Substances 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 5
- 230000009965 odorless effect Effects 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- 239000002002 slurry Substances 0.000 claims description 22
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 20
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 13
- 238000009413 insulation Methods 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 235000011962 puddings Nutrition 0.000 claims description 10
- 235000008504 concentrate Nutrition 0.000 claims description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 8
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 235000006408 oxalic acid Nutrition 0.000 claims description 7
- 239000006071 cream Substances 0.000 claims description 6
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 230000000630 rising effect Effects 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 4
- 244000199866 Lactobacillus casei Species 0.000 claims description 4
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 4
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 244000057717 Streptococcus lactis Species 0.000 claims description 4
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 4
- 238000013019 agitation Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000000498 cooling water Substances 0.000 claims description 4
- 235000018417 cysteine Nutrition 0.000 claims description 4
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 4
- 239000003651 drinking water Substances 0.000 claims description 4
- 235000020188 drinking water Nutrition 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 4
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 4
- 229940017800 lactobacillus casei Drugs 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- 239000002932 luster Substances 0.000 claims description 4
- 229930182817 methionine Natural products 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 4
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 4
- 229920001817 Agar Polymers 0.000 claims description 3
- 239000004155 Chlorine dioxide Substances 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 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 description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 210000005253 yeast cell Anatomy 0.000 claims description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims 25
- 229920000392 Zymosan Polymers 0.000 claims 1
- 235000013405 beer Nutrition 0.000 claims 1
- 235000008429 bread Nutrition 0.000 claims 1
- 238000004945 emulsification Methods 0.000 claims 1
- 235000003599 food sweetener Nutrition 0.000 claims 1
- 238000004108 freeze drying Methods 0.000 claims 1
- 239000003765 sweetening agent Substances 0.000 claims 1
- 239000002699 waste material Substances 0.000 claims 1
- 239000002253 acid Substances 0.000 abstract description 9
- 239000003755 preservative agent Substances 0.000 abstract description 6
- 230000002335 preservative effect Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000000049 pigment Substances 0.000 abstract description 5
- 239000000686 essence Substances 0.000 abstract description 4
- 239000002207 metabolite Substances 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 235000015192 vegetable juice Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000006870 function Effects 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 244000144730 Amygdalus persica Species 0.000 description 3
- 241000167854 Bourreria succulenta Species 0.000 description 3
- 235000004936 Bromus mango Nutrition 0.000 description 3
- 240000007228 Mangifera indica Species 0.000 description 3
- 235000014826 Mangifera indica Nutrition 0.000 description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 description 3
- 235000009184 Spondias indica Nutrition 0.000 description 3
- 235000019693 cherries Nutrition 0.000 description 3
- 240000007087 Apium graveolens Species 0.000 description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
- 235000010591 Appio Nutrition 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 2
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 2
- 235000009685 Crataegus X maligna Nutrition 0.000 description 2
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 2
- 235000009486 Crataegus bullatus Nutrition 0.000 description 2
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 2
- 235000009682 Crataegus limnophila Nutrition 0.000 description 2
- 240000000171 Crataegus monogyna Species 0.000 description 2
- 235000004423 Crataegus monogyna Nutrition 0.000 description 2
- 235000002313 Crataegus paludosa Nutrition 0.000 description 2
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 2
- 241000219112 Cucumis Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 235000009811 Momordica charantia Nutrition 0.000 description 2
- 240000001910 Momordica cochinchinensis Species 0.000 description 2
- 235000009812 Momordica cochinchinensis Nutrition 0.000 description 2
- 235000018365 Momordica dioica Nutrition 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- TWNIBLMWSKIRAT-RWOPYEJCSA-N (1r,2s,3s,4s,5r)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol Chemical compound O1[C@@]2([H])OC[C@]1([H])[C@@H](O)[C@H](O)[C@@H]2O TWNIBLMWSKIRAT-RWOPYEJCSA-N 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 241000790917 Dioxys <bee> Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 210000002865 immune cell Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000002777 nucleoside Substances 0.000 description 1
- 125000003835 nucleoside group Chemical group 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/231—Lactis
-
- 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
Abstract
本发明提供了一种含有酵母多肽、多糖的高倍浓缩发酵蔬菜果冻及其生产方法，将活性酵母制备能食用无臭无异味酵母多肽和酵母胞壁多糖，用多种蔬菜制成浆汁后高倍浓缩，一部分蔬菜浆汁进行乳酸菌和酵母菌发酵，将酵母多肽、酵母胞壁多糖和高倍浓缩蔬菜浆汁、蔬菜发酵液、水果浓缩浆汁及其它辅料调配，制成凝胶果冻、可吸果冻、布丁﹔该高倍浓缩发酵蔬菜果冻蔬菜含量达250％～350％，水果含量达30％～50％，不添加香精、色素、防腐剂、酸味剂和任何营养强化剂﹔本发明利用酵母菌、乳酸菌对蔬菜发酵，能产生和积累大量酵素代谢产物，与蔬菜、水果和微生物自身所含有的营养及功能成分，对人体有促进消化、增强免疫、延缓衰老等作用。
Description
技术域领
本发明涉及食品发酵领域，是一种含有酵母多肽、多糖的高倍浓缩发酵蔬菜果冻及其生产方法。
背景技术
酵母多肽和酵母胞壁多糖是新型的天然营养源，它们具有特殊的生物学功能，可激活免疫细胞，调节机体免疫力，具有抗菌、抗病毒、抗肿瘤、抗氧化、抗辐射等功能，将它们添加到各种食品中去可大幅提高产品的营养性、功能性，成本增加并不多，然而含有酵母多肽、酵母胞壁多糖的各类食品产品市场上极少见，仅见到伊利奶业一专利CN101731337B含有酵母多肽的酸奶，而且酵母多肽添加量较少，在酸奶总配料中的添加量为0.05wt％～0.5wt％，究其原因，主要是酵母多肽和酵母胞壁多糖制品有一股人们难以接受的酵母臭味异味，在液态食品中对风味的影响更突出，所以，酵母多肽和酵母胞壁多糖制品只有在饲料中大量应用，供人体食用的基本是一类药品、保健品﹔
目前果冻布丁市场上，主要为各种水果加食用香精、酸味剂、防腐剂、色素等制作的休闲食品，因其口感香甜滑嫩，深受青少年，特别是女士和儿童的亲睐，但是，经常食用，难免会对人体健康造成危害，特别是对儿童危害更大，很多消费者也期盼市场上能推出具有口感风味好，又具有营养健康的果冻布丁产品﹔本发明针对当前凝胶果冻、可吸果冻和布丁产品存在的一些弊端，设计了一种没有添加香精、酸味剂、防腐剂、色素的，以蔬菜为主的高倍浓缩发酵蔬菜和水果浆汁果冻﹔
果冻布丁等甜品产品以蔬菜为主要原料的很少，实践证明，蔬菜所含的营养成分在许多方面都具有水果所没有的优势，许多蔬菜对人体的保健功能，远远超过保健药品，各国营养学家和医学家一致主张，人们要多食蔬菜，以获得人体所需的营养素和各种具有生物活性的物质﹔
本发明中的蔬菜经过乳酸菌、酵母菌发酵后，会产生和积累大量代谢产物，生成有机酸、酶类、糖醇、活性肽、多酚类等多种有益物质与蔬果原料和微生物自身所含有的营养及功能成分，对促进消化、增强免疫、延缓衰老等对人体有多种有益功效。同时蔬菜浆汁经过乳酸菌、酵母菌发酵后，可以消除其很难入口的青草味或者辛辣味，以及后续加工高温杀菌带来的腐败味和蒸煮味﹔
本发明充分利用我国丰富的蔬菜和水果资源，利用蔬菜和水果，特别是蔬菜水分含量高的特点，将蔬果打成浆汁，保留全部膳食纤维，5～8倍的低温真空浓缩，用酵母菌和乳酸菌发酵，制成除去了酵母臭味异味、蔬菜土腥味，含有酵母多肽和酵母胞壁多糖的高倍浓缩蔬菜果冻。
发明内容
本发明的目的是提供一种含有酵母多肽和酵母胞壁多糖的高倍浓缩发酵蔬菜和水果浆汁果冻，将一种或多种蔬菜制成浆汁，低温高倍浓缩，一部分蔬菜浆汁添加发酵糖，经乳酸菌、酵母菌发酵，添加酵母多肽和酵母胞壁多糖，再经调配杀菌后，制成不添加色素、香精、防腐剂的发酵蔬菜果冻﹔
本发明的另一个目的是提供上述含有酵母多肽和酵母胞壁多糖的高倍浓缩发酵蔬菜和水果浆汁果冻的生产方法，它包括如下工艺步骤：
1.食用无臭无异味酵母多肽和酵母胞壁多糖的生产方法
将活性酵母泥或酵母粉用同等重量的95%食用酒精浸泡醇洗20～30分钟，分离出酒精后用清水洗一遍，清水含量85%~90%(w∕v)，再用0.05%~0.2%草酸溶液浸泡20～30分钟，溶液含量80%~90%(w∕v)，分离出草酸溶液后用清水洗一遍，清水含量85%~90%(w∕v)，然后用0.05%~0.1%碳酸氢钠溶液浸泡20～30分钟，溶液含量80%~90%(w∕v)，分离出碳酸氢钠溶液后用清水洗三遍，最后将酵母浆液含水量调至90%(w∕v)﹔
在保温罐中将酵母浆液温度升至42℃~45℃，静置保温6~9小时自溶，将酵母浆液温度升至58℃~60℃，加入浆液重量0.1 % ~0.2 %的酵母抽提酶和0.05% ~0.1 %的半胱氨酸，边升温边搅拌，温度达到时停止搅拌，保温酶解16~24小时，期间每隔1小时搅拌一次，每次5分钟，时间到时添加0.05% ~0.1 %的蛋氨酸和0.05% ~0.1 %的异抗坏血酸钠，边添加边搅拌﹔
将自溶酶解后的酵母浆液在真空浓缩噐中低温浓缩至质量百分浓度50%时喷雾干燥，制成含有45% ~52 %酵母多肽和30% ~45 %酵母胞壁多糖的干粉。或低温浓缩至质量百分浓度70%，制成含有31% ~36 %酵母多肽和21% ~32 %酵母胞壁多糖的泥膏﹔
2.蔬菜浆汁发酵液生产方法
选用无霉烂变质的一种蔬菜，或多种蔬菜，或其它可食药用的植物，先用水冲洗掉表面污物，在0.05% ~0.1 %碱水中浸泡15分钟，漂洗干净，用二氧化氯消毒液浸泡10分钟后沥干表面水分，然后打成蔬菜浆汁﹔
在蔬菜浆汁中添加5%~10% (w∕v)的果葡糖浆，0.05%~0.1% (w∕v) 的酵母多肽和酵母胞壁多糖干粉或泥膏，82℃±2℃灭菌30min并冷却至28℃，接入0.1%~0.5% (w∕v)的高活性干酵母(或者0.3%~1.5%的新鲜酵母)、0.00005 %~0.0001 %(w∕v)的活性乳酸菌冻干粉，即每1000ml蔬菜浆汁0.1U乳酸菌，其菌种为植物乳杆菌、嗜酸乳杆菌、干酪乳杆菌、保加利亚乳杆菌、嗜热链球菌，在发酵罐中全程密封发酵4天~6天，发酵温度设定在25℃~30℃，制成蔬菜浆汁发酵液﹔
3.高倍浓缩蔬菜浓缩浆生产方法
选用无霉烂变质的一种蔬菜，或多种蔬菜，或其它可食药用的植物，其蔬菜品种的含水量应≥94%，先用水冲洗掉表面污物，在0.05% ~0.1 %碱水中浸泡15分钟，漂洗干净，用二氧化氯消毒液浸泡10分钟后沥干表面水分，然后打成蔬菜浆汁，将蔬菜浆汁在真空浓缩噐中低温浓缩5 ~8倍，制得蔬菜浓缩浆﹔
4.煮料调配
饮用水加热至50℃，加同等重量蔗糖溶化后用300目网过滤，制成糖水；继续加热糖水，在不断搅拌下，缓慢加入经混合均匀的白砂糖和卡拉胶，或琼脂，或明胶，料液温度升至85℃时加入经乳化剪切机或高压均质机均质的发酵蔬菜原液和蔬菜浓缩浆、水果浆汁、酵母多肽和酵母胞壁多糖粉(或泥膏)，搅拌均匀，配料温度升至90℃时停止加温和搅拌，检测料液色泽、气味、口感、ph值、糖度和凝胶强度合格后，及时灌装在相应包装中﹔
5.杀菌冷却
封口的包装在热水杀菌池中杀菌，热水温度83℃－86℃，杀菌时间12min－25 min；果冻杀菌后在冷水池中冷却，冷却水温度30℃－35℃，冷却时间15min﹔
本发明有益效果是
1.风味好，口感纯正
生蔬菜汁有青草味或者辛辣味，很难入口，高温杀菌后有一股腐败味、蒸煮味，也难入口﹔本发明选用合适的蔬菜和水果进行调配，乳酸菌和酵母菌发酵后，可以消除蔬菜的青草味或土腥味，不好的残留异味消除比较彻底，水果的特征香味突出，口感细腻嫩滑﹔
2.果蔬植物营养素保持率髙，各种酵素酶代谢产物丰富
一般蔬果加工食品前处理、杀菌至少经过多次高温处理，各种营养物质流失较多，本发明只经过二次低温巴氏杀菌，营养物质损失少﹔蔬菜经乳酸菌和酵母菌发酵后，进一步提高了蔬菜中多酚类物质抗氧化力和免疫力，各种酵素酶代谢产物丰富，膳食纤维保留完整，水溶性矿物质损失少，集营养与保健于一体，提高了蔬果产品的功能性﹔
3.本发明制备添加的酵母多肽和酵母胞壁多糖不但成本低廉，生产工艺简单，而且提高了发酵蔬菜果冻全面均衡的营养素，特别富含小肽，游离氨基酸，丰富的B族维生素，核苷酸，葡聚糖和甘露聚糖，提高了产品的功能性﹔
4.天然，安全性高
由于果蔬植物发酵过程中生成了大量的有机酸和乳链菌肽，其中乳酸含量实测值超过10000mg/100ml，在不添加任何防腐剂的情况下，能对果冻起到高效、无毒的生物防腐作用，本发明的高倍浓缩发酵蔬菜和水果浆汁果冻是一种没添加防腐剂、色素、香精、酸味剂的天然健康型功能食品。
具体实施方式
下面的实施例将对本发明作进一步解释，本领域的专业人员在权利要求的范围内所做出的某些调整和改变也应认为属于本发明的范围﹔
实施例一﹕
樱桃山楂什锦蔬菜果冻
活性干酵母粉100kg，用100kg 95%食用酒精浸泡醇洗20分钟，分离出酒精后用清水洗一遍，清水含量90%(w∕v)，再用0.05%草酸溶液浸泡20分钟，溶液含量80% (w∕v)，分离出草酸溶液后用清水洗一遍，清水含量90%(w∕v)，然后用0.1%碳酸氢钠溶液浸泡20分钟，溶液含量80% (w∕v)，分离出碳酸氢钠溶液后用清水洗三遍，最后将酵母浆液含水量调至90%(w∕v)﹔
在保温罐中将酵母浆液温度升至42℃，静置保温6小时自溶，将酵母浆液温度升至58℃，加入浆液重量0.1 %的酵母抽提酶和0.05%的半胱氨酸，边升温边搅拌，温度到时停止搅拌，保温酶解24小时，期间每隔1小时搅拌一次，每次5分钟，时间到时添加0.05%的蛋氨酸和0.05%的异抗坏血酸钠，边添加边搅拌﹔
将自溶酶解后的酵母浆液在真空浓缩噐中低温浓缩至质量百分浓度50%时喷雾干燥，制成含有50%酵母多肽和42 %酵母胞壁多糖的干粉﹔
将处理过的黄瓜、大白菜、芹菜、苦瓜、西红柿、卷心菜、胡萝卜、菠菜、绿豆芽各40 kg，东瓜640 kg打成蔬菜浆汁，将其中880 kg蔬菜浆汁在真空浓缩噐中低温浓缩8倍，制得110 kg蔬菜浓缩浆，在另120kg蔬菜浆汁中添加10% (w∕v)的果葡糖浆、0.05%酵母多肽和酵母胞壁多糖干粉，82℃±2℃灭菌30min并冷却至28℃，接入0.0001 %% (w∕v)的活性乳酸菌冻干粉，其菌种为植物乳杆菌、嗜酸乳杆菌、干酪乳杆菌、保加利亚乳杆菌、乳酸链球菌，接入0.3% (w∕v)的高活性干酵母，在发酵罐中密封发酵4天，制得120 kg蔬菜浆汁发酵液﹔
30kg白砂糖和30kg饮用水加热至50℃，用300目网过滤，制成糖水；继续加热糖水，在不断搅拌下，缓慢加入经混合均匀的6.4kg白砂糖和1.6kg卡拉胶，料液温度升至85℃时加入经研磨的90kg蔬菜浓缩浆、30kg蔬菜浆汁发酵液、15kg3倍山楂浓缩汁和5kg3倍樱桃浓缩汁、10kg酵母多肽和酵母胞壁多糖干粉，搅拌均匀，配料温度升至90℃时停止加温和搅拌，检测料液色泽、气味、口感、ph值、糖度和凝胶强度合格后，及时灌装果冻杯﹔
封口的果冻杯在热水杀菌池中杀菌，热水温度85℃，杀菌时间20min；果冻杀菌后在冷水池中冷却，冷却水温度30℃，冷却时间15min，制成蔬菜水果含量达400％的樱桃山楂什锦蔬菜果冻﹔
实施例二﹕芒果黄桃什锦蔬菜布丁
活性啤酒废酵母泥100kg，用100kg 95%食用酒精浸泡醇洗20分钟，分离出酒精后用清水洗一遍，清水含量90%(w∕v)，再用0.05%草酸溶液浸泡20分钟，溶液含量80% (w∕v)，分离出草酸溶液后用清水洗一遍，清水含量90%(w∕v)，然后用0.1%碳酸氢钠溶液浸泡20分钟，溶液含量80% (w∕v)，分离出碳酸氢钠溶液后用清水洗三遍，最后将酵母浆液含水量调至90%(w∕v)﹔
在保温罐中将酵母浆液温度升至42℃，静置保温6小时自溶，将酵母浆液温度升至58℃，加入浆液重量0.1 %的酵母抽提酶和0.05%的半胱氨酸，边升温边搅拌，温度到时停止搅拌，保温酶解24小时，期间每隔1小时搅拌一次，每次5分钟，时间到时添加0.05%的蛋氨酸和0.05%的异抗坏血酸钠，边添加边搅拌﹔将自溶酶解后的酵母浆液在真空浓缩噐中低温浓缩至质量百分浓度70%，制成含有31%酵母多肽和21% 酵母胞壁多糖的泥膏﹔
将处理过的黄瓜、南瓜、西红柿、胡萝卜、黄豆芽、芹菜、苦瓜、茄子、西兰花、油菜各40kg，东瓜640 kg打成蔬菜浆汁，将其中880 kg蔬菜浆汁在真空浓缩噐中低温浓缩8倍，制得110 kg蔬菜浓缩浆，在另120kg蔬菜浆汁中添加10% (w∕v)的果葡糖浆、0.05%酵母多肽和酵母胞壁多糖泥膏，82℃±2℃灭菌30min并冷却至28℃，接入0.0001 %% (w∕v)的活性乳酸菌冻干粉，其菌种为植物乳杆菌、嗜酸乳杆菌、干酪乳杆菌、保加利亚乳杆菌、乳酸链球菌，接入0.3% (w∕v)的高活性干酵母，在发酵罐中密封发酵4天，制得120 kg蔬菜浆汁发酵液﹔
30kg白砂糖和30kg饮用水加热至50℃，用300目网过滤，制成糖水；继续加热糖水，在不断搅拌下，缓慢加入经混合均匀的6.4kg白砂糖、0.8kg魔芋精粉和0.5kg琼脂粉，料液温度升至85℃时加入经研磨的87kg蔬菜浓缩浆，28kg蔬菜浆汁发酵液，15kg3倍芒果浓缩汁和5kg3倍黄桃浓缩汁，15kg酵母多肽和酵母胞壁多糖泥膏，搅拌均匀，配料温度升至90℃时停止加温和搅拌，检测料液色泽、气味、口感、ph值、糖度和凝胶强度合格后，及时灌装布丁袋﹔
封口的布丁袋在热水杀菌池中杀菌，热水温度85℃，杀菌时间20min；布丁杀菌后在冷水池中冷却，冷却水温度30℃，冷却时间15min，制成蔬菜水果含量达400％的芒果黄桃什锦蔬菜布丁。
Claims (6)
1.含有酵母多肽、多糖的高倍浓缩发酵蔬菜果冻，其特征在于蔬菜制成浆汁后部分浆汁高倍浓缩，另一部分浆汁进行乳酸菌和酵母菌发酵，发酵蔬菜浆汁添加浓缩蔬菜浆、水果汁、酵母多肽和酵母多糖及甜味剂，经调配再制成果冻。
2.含有酵母多肽、多糖的高倍浓缩发酵蔬菜果冻的生产方法，其特征在于通过以下步骤：
(1) 制备食用无臭无异味酵母多肽和酵母胞壁多糖
将活性酵母泥或酵母粉用同等重量的95%食用酒精浸泡醇洗20～30分钟，分离出酒精后用清水洗一遍，清水含量85%~90%(w∕v)，再用0.05%~0.2%草酸溶液浸泡20～30分钟，溶液含量80%~90%(w∕v)，分离出草酸溶液后用清水洗一遍，清水含量85%~90%(w∕v)，然后用0.05%~0.1%碳酸氢钠溶液浸泡20～30分钟，溶液含量80%~90%(w∕v)，分离出碳酸氢钠溶液后用清水洗三遍，最后将酵母浆液含水量调至90%(w∕v)﹔
在保温罐中将酵母浆液温度升至42℃~45℃，静置保温6~9小时自溶，将酵母浆液温度升至58℃~60℃，加入浆液重量0.1 % ~0.2 %的酵母抽提酶和0.05% ~0.1 %的半胱氨酸，边升温边搅拌，温度达到时停止搅拌，保温酶解16~24小时，期间每隔1小时搅拌一次，每次5分钟，时间到时添加0.05% ~0.1 %的蛋氨酸和0.05% ~0.1 %的异抗坏血酸钠，边添加边搅拌﹔
将自溶酶解后的酵母浆液在真空浓缩噐中低温浓缩至质量百分浓度50%时喷雾干燥，制成含有45% ~52 %酵母多肽和30% ~45 %酵母胞壁多糖的干粉﹔或低温浓缩至质量百分浓度70%，制成含有31% ~36 %酵母多肽和21% ~32 %酵母胞壁多糖的泥膏﹔
(2)制备蔬菜浆汁发酵液
选用无霉烂变质的一种蔬菜，或多种蔬菜，或其它可食药用的植物，先用水冲洗掉表面污物，在0.05 % ~0.1%碱水中浸泡15分钟，漂洗干净，用二氧化氯消毒液浸泡10分钟后沥干表面水分，然后打成蔬菜浆汁﹔
在蔬菜浆汁中添加5%~10% (w∕v)的果葡糖浆，0.05%~0.1% (w∕v) 的酵母多肽和酵母胞壁多糖干粉或泥膏，82℃±2℃灭菌30min并冷却至28℃，接入0.1%~0.5% (w∕v)的高活性干酵母(或者0.3%~1.5%的新鲜酵母)、每1000ml蔬菜浆汁0.1U乳酸菌冻干粉，在发酵罐中全程密封发酵4天~6天，发酵温度设定在25℃~30℃，制成蔬菜浆汁发酵液﹔
(3)制备高倍浓缩蔬菜浓缩浆
选用无霉烂变质的一种蔬菜，或多种蔬菜，或其它可食药用的植物，先用水冲洗掉表面污物，在0.05 % ~0.1%碱水中浸泡15分钟，漂洗干净，用二氧化氯消毒液浸泡10分钟后沥干表面水分，然后打成蔬菜浆汁，将蔬菜浆汁在真空浓缩噐中低温浓缩5 ~8倍，制得蔬菜浓缩浆﹔
(4)煮料调配
饮用水加热至50℃，加同等重量蔗糖溶化后用300目网过滤，制成糖水；继续加热糖水，在不断搅拌下，缓慢加入经混合均匀的白砂糖和凝胶，料液温度升至85℃时加入经乳化剪切机或高压均质机均质的发酵蔬菜原液和蔬菜浓缩浆、水果浆汁、酵母多肽和酵母胞壁多糖粉(或泥膏)，搅拌均匀，配料温度升至90℃时停止加温和搅拌，检测料液色泽、气味、口感、ph值、糖度和凝胶强度合格后，及时灌装在相应包装中﹔
(5)杀菌冷却
封口的包装在热水杀菌池中杀菌，热水温度83℃－86℃，杀菌时间12min－25 min；果冻杀菌后在冷水池中冷却，冷却水温度30℃－35℃，冷却时间15min。
3.根据权利要求1所述的含有酵母多肽、多糖的高倍浓缩发酵蔬菜果冻，其特征在于所述的乳酸菌主要菌种为植物乳杆菌、嗜酸乳杆菌、干酪乳杆菌、乳酸链球菌、嗜热链球菌。
4.根据权利要求1所述的含有酵母多肽、多糖的高倍浓缩发酵蔬菜果冻，其特征在于所述的酵母菌为高活性面包干酵母，或者高活性面包鲜酵母，或者活性啤酒废酵母。
5.根据权利要求1所述的含有酵母多肽、多糖的高倍浓缩发酵蔬菜果冻，其特征在于所述的果冻为凝胶果冻、可吸果冻、布丁。
6.根据权利要求2所述的含有酵母多肽、多糖的高倍浓缩发酵蔬菜果冻的生产方法，其特征在于所述的凝胶为卡拉胶，或琼脂，或明胶。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710022164.8A CN106880002A (zh) | 2017-01-12 | 2017-01-12 | 含有酵母多肽、多糖的高倍浓缩发酵蔬菜果冻及生产方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710022164.8A CN106880002A (zh) | 2017-01-12 | 2017-01-12 | 含有酵母多肽、多糖的高倍浓缩发酵蔬菜果冻及生产方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106880002A true CN106880002A (zh) | 2017-06-23 |
Family
ID=59175746
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710022164.8A Pending CN106880002A (zh) | 2017-01-12 | 2017-01-12 | 含有酵母多肽、多糖的高倍浓缩发酵蔬菜果冻及生产方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106880002A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244572A (zh) * | 2018-02-09 | 2018-07-06 | 米盈食品科技(苏州)有限公司 | 具有美白和益生元功效的无蔗糖果冻条及制备方法 |
| CN109259109A (zh) * | 2018-10-26 | 2019-01-25 | 福建农林大学 | 一种基于微生物发酵保持红烧肉调理包风味的方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744261A (zh) * | 2008-12-11 | 2010-06-23 | 兰敬墨 | 果蔬酵母糖及其制备方法 |
| CN103829318A (zh) * | 2014-02-22 | 2014-06-04 | 兰敬墨 | 一种天然果蔬酵素饮料调和浓浆及其生产方法 |
| CN104894199A (zh) * | 2015-05-04 | 2015-09-09 | 中国农业科学院农产品加工研究所 | 一种酵母短肽与酵母细胞壁多糖的同步制备方法 |
-
2017
- 2017-01-12 CN CN201710022164.8A patent/CN106880002A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744261A (zh) * | 2008-12-11 | 2010-06-23 | 兰敬墨 | 果蔬酵母糖及其制备方法 |
| CN103829318A (zh) * | 2014-02-22 | 2014-06-04 | 兰敬墨 | 一种天然果蔬酵素饮料调和浓浆及其生产方法 |
| CN104894199A (zh) * | 2015-05-04 | 2015-09-09 | 中国农业科学院农产品加工研究所 | 一种酵母短肽与酵母细胞壁多糖的同步制备方法 |
Non-Patent Citations (1)
| Title |
|---|
| 王丽平主编, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244572A (zh) * | 2018-02-09 | 2018-07-06 | 米盈食品科技(苏州)有限公司 | 具有美白和益生元功效的无蔗糖果冻条及制备方法 |
| CN109259109A (zh) * | 2018-10-26 | 2019-01-25 | 福建农林大学 | 一种基于微生物发酵保持红烧肉调理包风味的方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105192798B (zh) | 复合酵素饮料及其制备方法 | |
| CN102008055B (zh) | 一种果蔬酱及其制备方法 | |
| CN105455135B (zh) | 一种无醇南菊芋9号果蔬复合酵素的制作方法 | |
| CN104642546B (zh) | 一种酸奶及其制备方法 | |
| CN107581436A (zh) | 一种益生菌发酵枸杞浓浆的制备方法 | |
| CN108030009A (zh) | 一种益生菌发酵草莓果粉的制备方法及制备的益生菌发酵草莓果粉 | |
| CN104585827B (zh) | 一种荷叶发酵制品及其制备方法 | |
| CN104886254A (zh) | 一种含有肉苁蓉酵素的食品及其制备工艺 | |
| CN103932343A (zh) | 用蔬菜和水果发酵制备风味保健饮料的方法 | |
| CN106107338A (zh) | 一种乳酸菌发酵甜玉米复合饮料及其制备方法 | |
| CN106213086A (zh) | 一种复合益生菌发酵黄桃清汁饮料及其制备方法 | |
| CN105495235A (zh) | 一种高抗氧化型牛蒡发酵饮料及其制作方法 | |
| CN103598331B (zh) | 地黄功能酸奶、地黄蓝莓功能酸奶及其制备方法 | |
| CN105053767A (zh) | 一种椰奶营养果粒的制备方法 | |
| CN102919357A (zh) | 柠檬味乳饮料及其制备方法 | |
| CN105104532A (zh) | 一种荸荠营养果粒的制备方法 | |
| CN107549566A (zh) | 一种猕猴桃固体饮料酵素及其制备方法 | |
| JP2000032909A (ja) | 微生物由来の腸内環境改善による消化吸収向上食品 | |
| CN106880002A (zh) | 含有酵母多肽、多糖的高倍浓缩发酵蔬菜果冻及生产方法 | |
| CN108740891A (zh) | 一种鲊辣椒及其制作方法 | |
| CN107494736A (zh) | 一种含果蔬汁、食用菌酶解液的复合酸奶 | |
| CN108029921A (zh) | 一种沙果发酵饮料及其制备方法 | |
| CN103976444A (zh) | 一种果仁露及其制备方法 | |
| CN106954675A (zh) | 一种含有块菌活性成分的保健酸奶及其制备方法 | |
| CN106858238A (zh) | 含有酵母多肽、多糖的高倍浓缩发酵蔬果饮料及生产方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170623 |
|
| WD01 | Invention patent application deemed withdrawn after publication |