CN108450556A - 一种酸奶风味发酵石斛粉及其制备方法 - Google Patents
一种酸奶风味发酵石斛粉及其制备方法 Download PDFInfo
- Publication number
- CN108450556A CN108450556A CN201810313317.9A CN201810313317A CN108450556A CN 108450556 A CN108450556 A CN 108450556A CN 201810313317 A CN201810313317 A CN 201810313317A CN 108450556 A CN108450556 A CN 108450556A
- Authority
- CN
- China
- Prior art keywords
- stem
- noble dendrobium
- yoghourt
- milk
- fermentation
- 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
- 238000000855 fermentation Methods 0.000 title claims abstract description 53
- 230000004151 fermentation Effects 0.000 title claims abstract description 53
- 239000000843 powder Substances 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000004638 Dendrobium nobile Species 0.000 claims abstract description 77
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 68
- 235000013336 milk Nutrition 0.000 claims abstract description 45
- 239000008267 milk Substances 0.000 claims abstract description 45
- 210000004080 milk Anatomy 0.000 claims abstract description 45
- 241000894006 Bacteria Species 0.000 claims abstract description 38
- 239000004310 lactic acid Substances 0.000 claims abstract description 34
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 34
- 235000013618 yogurt Nutrition 0.000 claims abstract description 23
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000010521 absorption reaction Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 241000026010 Dendrobium candidum Species 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 18
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 4
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 4
- 241000208140 Acer Species 0.000 claims description 3
- 244000199866 Lactobacillus casei Species 0.000 claims description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- 240000001417 Vigna umbellata Species 0.000 claims description 3
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 229940017800 lactobacillus casei Drugs 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 238000009928 pasteurization Methods 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 20
- 150000004676 glycans Chemical class 0.000 abstract description 19
- 239000005017 polysaccharide Substances 0.000 abstract description 19
- 241001523681 Dendrobium Species 0.000 abstract description 15
- 150000004666 short chain fatty acids Chemical class 0.000 abstract description 11
- 235000021391 short chain fatty acids Nutrition 0.000 abstract description 11
- 238000004321 preservation Methods 0.000 abstract description 5
- 239000000835 fiber Substances 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 229920001542 oligosaccharide Polymers 0.000 abstract description 2
- 150000002482 oligosaccharides Chemical class 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 24
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 10
- 238000005360 mashing Methods 0.000 description 8
- 241000186660 Lactobacillus Species 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 229940039696 lactobacillus Drugs 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000004480 active ingredient Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 230000000968 intestinal effect Effects 0.000 description 5
- 229910052742 iron Inorganic materials 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- 239000004575 stone Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000006041 probiotic Substances 0.000 description 4
- 235000018291 probiotics Nutrition 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 3
- 241001076416 Dendrobium tosaense Species 0.000 description 3
- 244000126002 Ziziphus vulgaris Species 0.000 description 3
- 230000000259 anti-tumor effect Effects 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 210000000481 breast Anatomy 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 108010059892 Cellulase Proteins 0.000 description 2
- 241000699666 Mus <mouse, genus> Species 0.000 description 2
- 241000405414 Rehmannia Species 0.000 description 2
- 241000235342 Saccharomycetes Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 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 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 229940106157 cellulase Drugs 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 235000013406 prebiotics Nutrition 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 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
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- RYAHJFGVOCZDEI-UFFNCVEVSA-N Dendrobine Chemical compound C([C@H]1CC[C@@H]2[C@@]31C)N(C)[C@@H]3[C@H]1[C@@H](C(C)C)[C@@H]2C(=O)O1 RYAHJFGVOCZDEI-UFFNCVEVSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000305071 Enterobacterales Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 235000011201 Ginkgo Nutrition 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010018910 Haemolysis Diseases 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- 241000186605 Lactobacillus paracasei Species 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 241000011500 Phyllostachys praecox Species 0.000 description 1
- 235000008545 Phyllostachys praecox Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 241001635574 Sabatia angularis Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 240000006794 Volvariella volvacea Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 229940009289 bifidobacterium lactis Drugs 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000010504 bond cleavage reaction Methods 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- RYAHJFGVOCZDEI-CZKZLRAZSA-N dendrobine Natural products O=C1O[C@@H]2[C@H](C(C)C)[C@H]1[C@H]1[C@@]3(C)[C@@H]2N(C)C[C@H]3CC1 RYAHJFGVOCZDEI-CZKZLRAZSA-N 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000014509 gene expression Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008588 hemolysis Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000001404 mediated effect Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 235000011497 sour milk drink Nutrition 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical class C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000012916 structural analysis Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 208000024891 symptom Diseases 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
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- 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
- A23V2400/11—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
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
Abstract
本发明公开了一种酸奶风味发酵石斛粉及其制备方法。该方法包括如下步骤:(1)制备石斛牛奶匀浆;(2)灭菌;(3)乳酸菌发酵;(4)冷冻真空干燥;(5)粉碎;(6)包装,所用原料按照如下重量份配比使用:牛奶100份,石斛10~25份,白砂糖6~10份,辅料0~10份,乳酸菌0.1~3份或者酸奶30~70份。采用该方法制备酸奶风味发酵石斛粉,不但保证石斛材料的全部利用,保留石斛纤维素和多糖功能成分,而且能够产生小分子蛋白、短链脂肪酸、低聚寡糖等多种功能成分;发酵速度快(发酵时间2~5h);制品中乳酸菌数高(108~1010 CFU/g);制品具有独特酸奶风味,入口即化,营养价值高,利于人体吸收利用,可长期保存,携带方便。
Description
技术领域
本发明属于食品及其加工领域,具体涉及一种酸奶风味发酵石斛粉及其制备方法。
技术背景
石斛为兰科石斛属多年生草本植物,一般为绿色、紫色或者紫绿色。石斛茎为石斛主要的食用部分,功能成分包括纤维素、多糖、石斛碱、氨基酸、芪类及其衍生物、维生素和矿物质,具有健脾养胃、滋阴补肾、润肺生津等功效。
石斛的主要功能成分为多糖。最新研究表明,多糖作为自然界中最重要的生物大分子之一,具有多种生物活性,如调节肠道菌群组成、免疫调节、抗氧化、抗癌症、抗肿瘤、降血糖、降血脂等(Shudong He , Xin Wang , Yi Zhang et al.Isolation and prebioticactivity of water-soluble polysaccharides fractions from the bamboo shoots(Phyllostachys praecox)[J].Carbohydrate Polymers. 2016, 151: 295-304;李伟欣,陈倩, 李平兰. 一种双歧杆菌胞外多糖免疫调节功能研究[J]. 微生物学通报.2009, 36(6):931-935;鲍丽娟. 四种石斛抗肿瘤活性的研究[D].合肥工业大学, 2005.)。石斛多糖具有显著的抗氧化能力,能有效清除·DPPH、·ABTS和·OH等自由基,抑制Fe—Vc诱导的小鼠肝匀浆脂质过氧化,抑制和还原H2O2诱导红细胞氧化溶血,并且具有较强金属鳌合能力,可显著抑制·OH自由基介导的DNA氧化断裂(鲍素华, 查学强, 郝杰. 不同分子量铁皮石斛多糖体外抗氧化活性研究[J]. 食品科学, 2009, 30(21):123-127;罗秋莲.铁皮石解多巧的分离纯化、结构分析和抗氧化活性研究[D]广西大学.2016.;鲍丽娟. 四种石斛抗肿瘤活性的研究[D].合肥工业大学, 2005.)。石斛多糖还对增强机体免疫力、调控肠道微生态平衡和肠道酶活性方面有一定的促进作用,能优化肠道环境,改善脾虚便秘症状(龙承星,贺璐,郭艳芳.铁皮石斛多糖对脾虚便秘小鼠免疫、肠道微生物及酶活性的影响[J].天然产物研究与开发.2017,(6):1020-1024,1034.)。多糖在胃肠道内难以被消化,主要在结肠处被肠道微生物酵解,产生大量的短链脂肪酸,如乙酸、丙酸和丁酸(张冠亚, 黄晓君,聂少平. 体外模拟3种消化液对铁皮石斛多糖的消化作用[J]. 食品科学, 2014, 35(23):279-283.)。短链脂肪酸的作用主要有:酸化肠道环境,抑制病原菌的生长,从而维持肠道菌群平衡;迅速被大肠黏膜所吸收而为宿主提供能量;抗炎、抗肿瘤、调节基因表达等(王霄.菜籽多糖的酶解及其酶解产物对益生菌增殖作用研究[D].合肥工业大学.2015.)。益生菌代谢产生大量的短链脂肪酸,降低环境pH值,直接或间接对肠道致病菌产生抑制作用,从而优化肠道菌群,促进机体健康(戴其强.草菇水溶性糖的制备及其体外益生元效应的研究[D].江西农业大学.2012.)。
乳酸饮料是石斛发酵制品形式之一,现有技术采用了石斛多糖提取液或石斛粉的乳酸发酵途径。中国发明专利CN107136213A公开了一种铁皮石解乳酸饮料的制备方法。该方法包括如下几个步骤:鲜采摘的铁皮石斛经过熏蒸,加入纤维素酶和木瓜蛋白酶处理,浸提石斛多糖,在石斛渣中接种乳酸菌进行发酵,澄清取上清液,得到具有石斛特有香气的乳酸饮料。中国发明专利CN106720330A公开了一种铁皮石斛酸奶及其制备方法。首先采用煎煮法浸提铁皮石斛、红枣干和银杏,得到浸提液,然后将浸提液与牛奶混合,均质灭菌,接种乳酸菌进行发酵,得到酸奶饮料,置于冷藏室内存储。中国发明专利CN105851235A公开了一种复方铁皮石斛酸奶及其制作方法。首先沸水煎煮铁皮石斛和熟地黄30min,得到铁皮石斛浓缩液和熟地黄浓缩液,然后将浓缩液与复原乳混匀,接种乳酸菌进行发酵,发酵温度41℃,发酵时间6h,成品4℃保藏。中国发明专利CN106070609A公开了一种铁皮石斛酸奶的制备方法及应用。将全脂奶粉、水和蔗糖,或者鲜奶与蔗糖混合均匀后,进行均质处理;再加入铁皮石斛细粉,进行杀菌处理,再加入由保加利亚乳杆菌和嗜热链球菌组成的混合菌种,搅拌均匀后,加入到容器中密封,发酵,冷却、后熟,于4℃保藏,即得包含铁皮石斛活性组分的铁皮石斛酸奶。该方法制备的铁皮石斛酸奶可以应用于制备具有治疗脾虚便秘以及治疗抗生素相关性腹泻的食品。中国发明专利CN106578053A公开了一种石斛酸奶及其制作方法。将石斛茎、石斛花为原料,打浆后与牛奶以质量比1:5~20混合,接种嗜热链球菌、保加利亚乳杆菌和乳双歧杆菌,在37~45℃发酵4~6h,得到石斛酸奶制品。该制品保留了石斛茎的多糖、生物碱、挥发油、膳食纤维等功能成分。
此外,石斛粉是石斛发酵制品另一形式,现有技术采用了酵母菌或乳酸菌在石斛和水混合物的发酵途径。中国发明专利CN105434892A公开了一种铁皮石斛速溶粉的制备方法。将干铁皮石斛和中药添加剂洗净,粉碎,加入干铁皮石解总重量4~7倍水和酵母粉,在20~33℃发酵3~7d,均质,干燥,得到铁皮石斛速溶粉。中国发明专利CN102866201A公开了一种铁皮石解酵素超微粉及其制备方法。该方法的步骤如下:(1)取铁皮石斛,加入1~4倍量水,浸泡10~30min,打浆灭菌,得药汁;(2)在药汁中按重量比加入0.05%~0.15%酵母菌,在20~30℃发酵24~72h,得药液;再在药液中,按重量比加入2%~5%乳酸菌,然后在30~35℃发酵12~36h,得浆液;(3)将浆液冷冻干燥;(4)超微粉碎,制品中益生菌活菌数达6×106CFU/g。中国发明专利CN106036856A公开了一种高溶解性益生菌发酵石斛粉及其制备与应用。发酵前,将石斛与无菌水混合并研磨成石斛匀浆,加入纤维素酶对石斛进行酶解处理;在30~40℃、100~200r/min、密封条件下乳酸发酵10~20h;添加海藻糖作为保护剂进行冷冻干燥。采用该方法,发酵后活菌数可达109CFU/g,并改善石斛的溶解性及适口性。
由上述文献可知,现有石斛发酵制品中存在以下问题:
(1)乳酸饮料加工利用石斛多糖提取液时,提取操作复杂,没有全部利用石斛材料有效成分;利用石斛粉时,容易产生石斛粉分层,口感粗糙,风味单一等问题;利用石斛与水或牛奶混合打浆时,无法使石斛纤维软化,制品适口性差,也不利于多糖功能成分的溶出,营养价值较低。此外,乳酸菌饮料制品需要冷藏,不便于携带和长期保存。
(2)石斛粉加工虽然全部利用石斛材料,但现有石斛粉制品只是在石斛和水的混合匀浆中接种乳酸菌发酵,乳酸菌生长代谢所需的营养不足,发酵时间长,乳酸菌活菌数低,制品营养价值较低、无酸奶风味。
发明内容
本发明采用乳酸菌对石斛和牛奶的混合物进行乳酸发酵,然后进行冷冻真空干燥,制备酸奶风味发酵石斛粉。该酸奶风味发酵石斛粉在制品形式和制品性能上不同于现有的石斛饮料和石斛粉。
为了实现上述目的,本发明采用以下技术方案:
一种酸奶风味发酵石斛粉的制备方法,包括如下步骤:
(1)制备石斛牛奶匀浆:将石斛与牛奶混合,打浆,加入白砂糖和辅料,混匀;
(2)灭菌:对石斛牛奶匀浆进行巴氏灭菌;
(3)乳酸菌发酵:将乳酸菌或酸奶接种至灭菌后的石斛牛奶匀浆,发酵;
(4)冷冻真空干燥:发酵产物的冷冻在冷冻柜中进行,冷冻真空干燥在冻干机中进行,干燥至水分5%以下;
(5)粉碎:将干发酵产物粉碎、过筛;
(6)包装:发酵石斛粉采用密封包装,避免吸湿;
所述酸奶风味发酵石斛粉的制备方法中,各原料按如下重量份配比使用:牛奶100份,石斛10~25份,白砂糖5~10份,辅料0~10份,乳酸菌0.1~3份或者酸奶30~70份。
所述石斛为铁皮石斛或金钗石斛中的一种或两种。
所述石斛为新鲜石斛、石斛枫斗或者石斛粉。
所述新鲜石斛为洗净的小段,所述的小段长度为1~5cm。
所述辅料为蜂蜜、红豆、蔬菜或水果的鲜品、干品或粉末中的一种或几种。所述乳酸菌为嗜热链球菌、保加利亚乳杆菌、植物乳杆菌、鼠李糖乳杆菌或干酪乳杆菌中的一种或几种。
所述酸奶为含有嗜热链球菌、保加利亚乳杆菌、植物乳杆菌、鼠李糖乳杆菌或干酪乳杆菌中的一种或几种的酸奶。
步骤(2)所述的灭菌条件为:温度63~70℃,时间30min。
步骤(3)所述的发酵条件为,温度38~42℃,时间2~5h。
步骤(4)所述的发酵产物冷冻的条件为:温度-30~-40℃、时间1.0~2.0h。
步骤(4)所述的冷冻真空干燥的条件为:真空度0~10Pa、温度-40~-60℃、时间20~24h。
步骤(5)所述的粉碎采用水冷式或风冷式粉碎机,物料温度控制在50℃以下。
步骤(5)所述的过筛为过100目筛。
本发明的第二目的在于提供一种由上述方法制备得到的酸奶风味发酵石斛粉。
本发明具有以下有益效果:
(1)本发明的制品是一种新型的具有独特酸奶风味的发酵石斛粉,可长期保存,携带方便。
(2)不但保证石斛材料的全部利用,保留石斛纤维素和多糖功能成分,而且能够产生小分子蛋白、短链脂肪酸、低聚寡糖等多种功能成分。
(3)乳酸菌发酵过程中,牛奶为乳酸菌提供丰富营养,促进乳酸菌增殖,发酵速度快(发酵时间2~5h);冷冻真空干燥和粉碎过程中,牛奶也对乳酸菌起到保护作用,制品中乳酸菌数高达(108~1010 CFU/g)。
(4)冷冻真空干燥使石斛纤维素软化,利于多糖的溶出,增强适口性,入口即化,营养丰富,利于人体吸收利用;此外,冷冻真空干燥将冷冻和干燥分开,有利于提高冷冻速度,提供乳酸菌存活率,同时可降低耗能,提高生产效率。
具体实施例
实施例1
(1)制备石斛牛奶匀浆:100g牛奶,10g新鲜铁皮石斛,混匀打浆。加入6g白砂糖和10g新鲜苹果,混匀;
(2)灭菌:在63℃保温30min;
(3)乳酸菌发酵:将石斛牛奶匀浆立即冷却至38℃,向石斛牛奶匀浆中加入50g含有嗜热链球菌的酸奶,搅拌混匀,在38℃密封发酵5h;
(4)冷冻真空干燥:将发酵产物分倒在培养皿中,使其表面平整,厚度约3~5mm,在-30℃预冻2h,接着在真空度为0~10Pa,温度-55~-60℃冷冻真空干燥20h,使制品水分低于5%;
(5)粉碎:水冷式粉碎机粉碎,过100目筛;
(6)包装:发酵石斛粉采用密封包装。
发酵石斛粉含有石斛全部有效成分、以及短链脂肪酸和乳酸菌,乳酸菌数8×108 CFU/g(乳酸菌数测定方法:GB4789.35)。发酵石斛粉呈乳白色,口感细腻,入口即化,有酸奶、苹果和石斛风味。
实施例2
(1)制备石斛牛奶匀浆:100g牛奶,20g金钗石斛枫斗,混匀打浆。加入8g白砂糖和3g去核红枣干,混匀;
(2)灭菌:在65℃保温30min;
(3)乳酸菌发酵:将石斛牛奶匀浆立即冷却至42℃,向石斛牛奶匀浆中加入3g保加利亚乳杆菌,搅拌混匀,在42℃密封发酵2h;
(4)冷冻真空干燥:将发酵产物分倒在培养皿中,使其表面平整,厚度约3~5mm,在-40℃预冻1h,接着在真空度为0~10Pa,温度-40~-55℃冷冻真空干燥24h,使制品水分低于5%;
(5)粉碎:风冷式粉碎机粉碎,过100目筛;
(6)包装:发酵石斛粉采用密封包装。
发酵石斛粉含有石斛全部有效成分、以及短链脂肪酸和乳酸菌,乳酸菌数6×109 CFU/g。发酵石斛粉呈淡粉红色,口感细腻,入口即化,有酸奶、红枣和石斛风味。
实施例3
(1)制备石斛牛奶匀浆:100g牛奶,25g金钗石斛粉,混匀打浆。加入10g白砂糖,混匀;
(2)灭菌:在68℃保温30min;
(3)乳酸菌发酵:将石斛牛奶匀浆立即冷却至41℃,向石斛牛奶匀浆中加入2g植物乳杆菌,搅拌混匀,在41℃密封发酵4h;
(4)冷冻真空干燥:将发酵产物分倒在培养皿中,使其表面平整,厚度约3~5mm,在-30℃预冻1h,接着在真空度为0~10Pa,温度-53~-60℃冷冻真空干燥21h,使制品水分低于5%;
(5)粉碎:水冷式粉碎机粉碎,过100目筛;
(6)包装:发酵石斛粉采用密封包装。
发酵石斛粉含有石斛全部有效成分、以及短链脂肪酸和乳酸菌,乳酸菌数2×109 CFU/g。发酵石斛粉呈淡绿色,口感细腻,入口即化,有浓郁的酸奶和石斛风味。
实施例4
(1)制备石斛牛奶匀浆:100g牛奶,23g新鲜铁皮石斛,混匀打浆。加入7g白砂糖和5g蜂蜜,混匀;
(2)灭菌:在65℃保温30min;
(3)乳酸菌发酵:将石斛牛奶匀浆立即冷却至40℃,向石斛牛奶匀浆中加入70g含有鼠李糖乳杆菌的酸奶,搅拌混匀,在40℃密封发酵3h;
(4)冷冻真空干燥:将发酵产物分倒在培养皿中,使其表面平整,厚度约3~5mm,在-25℃预冻1h,接着在真空度为0~10Pa,温度-53~-60℃冷冻真空干燥20h,使制品水分低于5%;
(5)粉碎:水冷式粉碎机粉碎,过100目筛;
(6)包装:发酵石斛粉采用密封包装。
发酵石斛粉含有石斛全部有效成分、以及短链脂肪酸和乳酸菌,乳酸菌数7×109 CFU/g。发酵石斛粉呈淡绿色,口感细腻,入口即化,有浓郁的酸奶和石斛风味。
实施例5
(1)制备石斛牛奶匀浆:100g牛奶,共16g新鲜铁皮石斛,混匀打浆。加入10g白砂糖和共10g的新鲜红豆和南瓜,混匀;
(2)灭菌:在70℃保温30min;
(3)乳酸菌发酵:将石斛牛奶匀浆立即冷却至41℃,向石斛牛奶匀浆中加入30g含有干酪乳杆菌和植物乳杆菌的酸奶,搅拌混匀,在41℃密封发酵5h;
(4)冷冻真空干燥:将发酵产物分倒在培养皿中,使其表面平整,厚度约3~5mm,在-30℃预冻1h,接着在真空度为0~10Pa,温度-55~-60℃冷冻真空干燥22h,使制品水分低于5%;
(5)粉碎:水冷式粉碎机粉碎,过100目筛;
(6)包装:发酵石斛粉采用密封包装。
发酵石斛粉含有石斛全部有效成分、以及短链脂肪酸和乳酸菌,乳酸菌数5×108 CFU/g。发酵石斛粉呈淡蓝色,口感细腻,入口即化,有酸奶、蓝莓和石斛风味。
实施例6
(1)制备石斛牛奶匀浆:100g牛奶,15g新鲜铁皮石斛和10g金钗石斛粉,混匀打浆。加入10g白砂糖和5g胡萝卜,混匀;
(2)灭菌:在65℃保温30min;
(3)乳酸菌发酵:将石斛牛奶匀浆立即冷却至40℃,向石斛牛奶匀浆中加入0.1g保加利亚乳杆菌,搅拌混匀,在40℃密封发酵5h;
(4)冷冻真空干燥:将发酵产物分倒在培养皿中,使其表面平整,厚度约3~5mm,在-30℃预冻2h,接着在真空度为0~10Pa,温度-55~-60℃冷冻真空干燥20h,使制品水分低于5%;
(5)粉碎:水冷式粉碎机粉碎,过100目筛;
(6)包装:发酵石斛粉采用密封包装。
发酵石斛粉含有石斛全部有效成分、以及短链脂肪酸和乳酸菌,乳酸菌数3×108 CFU/g。发酵石斛粉呈淡绿色,口感细腻,入口即化,有浓郁的酸奶和石斛风味。
Claims (10)
1.一种酸奶风味发酵石斛粉的制备方法,其特征在于,包括如下步骤:
(1)制备石斛牛奶匀浆:将石斛与牛奶混合,打浆,加入白砂糖和辅料,混匀;
(2)灭菌:对石斛牛奶匀浆进行巴氏灭菌;
(3)乳酸菌发酵:将乳酸菌或酸奶接种至灭菌后的石斛牛奶匀浆,发酵;
(4)冷冻真空干燥:发酵产物的冷冻在冷冻柜中进行,冷冻真空干燥在冻干机中进行,干燥至水分5%以下;
(5)粉碎:将干发酵产物粉碎,过筛;
(6)包装:发酵石斛粉采用密封包装,避免吸湿;
其中,各原料按如下重量份配比使用:牛奶100份,石斛10~25份,白砂糖6~10份,辅料0~10份,乳酸菌0.1~3份或者酸奶30~70份。
2.根据权利要求1所述的方法,其特征在于,所述石斛为铁皮石斛或金钗石斛中的一种或两种。
3.根据权利要求1所述的方法,其特征在于,所述石斛为新鲜石斛、石斛枫斗或者石斛粉中的一种或几种。
4.根据权利要求1所述,其特征在于,所述辅料为蜂蜜、红豆、蔬菜或水果的鲜品、干品或粉末中的一种或几种。
5.根据权利要求1所述的方法,其特征在于,所述乳酸菌为嗜热链球菌、保加利亚乳杆菌、植物乳杆菌、鼠李糖乳杆菌或干酪乳杆菌中的一种或几种;所述的酸奶为含有嗜热链球菌、保加利亚乳杆菌、植物乳杆菌、鼠李糖乳杆菌或干酪乳杆菌中一种或几种的酸奶。
6.根据权利要求1所述的方法,其特征在于,步骤(2)所述的灭菌条件为:温度63~70℃,时间30min。
7.根据权利要求1所述的方法,其特征在于,步骤(3)所述发酵条件为,温度38~42℃,时间2~5h。
8.根据权利要求1所述的方法,其特征在于,步骤(4)所述的发酵产物冷冻的条件为:温度-30~-40℃、时间1.0~2.0h;所述的冷冻真空干燥的条件为:真空度0~10Pa、温度-40~-60℃、时间20~24h。
9.根据权利要求1所述的方法,其特征在于,步骤(5)所述的粉碎采用水冷式或风冷式粉碎机,物料温度控制在50℃以下。
10.一种由权利要求1至9任意一种方法制得的酸奶风味发酵石斛粉。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810313317.9A CN108450556A (zh) | 2018-04-10 | 2018-04-10 | 一种酸奶风味发酵石斛粉及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810313317.9A CN108450556A (zh) | 2018-04-10 | 2018-04-10 | 一种酸奶风味发酵石斛粉及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108450556A true CN108450556A (zh) | 2018-08-28 |
Family
ID=63235670
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810313317.9A Pending CN108450556A (zh) | 2018-04-10 | 2018-04-10 | 一种酸奶风味发酵石斛粉及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108450556A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112426392A (zh) * | 2020-11-05 | 2021-03-02 | 泉后(广州)生物科技研究院有限公司 | 一种铁皮石斛提取物的制备方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102302060A (zh) * | 2011-09-28 | 2012-01-04 | 申健 | 一种金钗石斛酸奶的制作方法 |
CN103181520A (zh) * | 2013-03-19 | 2013-07-03 | 福建省农业科学院农业生物资源研究所 | 一种铁皮石斛乳酸菌胶囊的制备方法 |
WO2015022411A1 (en) * | 2013-08-14 | 2015-02-19 | Nestec S.A. | Dairy composition comprising hawthorn and phytosterols |
CN106070609A (zh) * | 2016-06-02 | 2016-11-09 | 谭恺 | 一种铁皮石斛酸奶的制备方法及应用 |
CN106578053A (zh) * | 2016-11-19 | 2017-04-26 | 华南理工大学 | 一种石斛酸奶及其制作方法 |
CN106720330A (zh) * | 2016-12-13 | 2017-05-31 | 高州市石生源生物科技发展有限公司 | 一种铁皮石斛酸奶及其制备方法 |
-
2018
- 2018-04-10 CN CN201810313317.9A patent/CN108450556A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102302060A (zh) * | 2011-09-28 | 2012-01-04 | 申健 | 一种金钗石斛酸奶的制作方法 |
CN103181520A (zh) * | 2013-03-19 | 2013-07-03 | 福建省农业科学院农业生物资源研究所 | 一种铁皮石斛乳酸菌胶囊的制备方法 |
WO2015022411A1 (en) * | 2013-08-14 | 2015-02-19 | Nestec S.A. | Dairy composition comprising hawthorn and phytosterols |
CN106070609A (zh) * | 2016-06-02 | 2016-11-09 | 谭恺 | 一种铁皮石斛酸奶的制备方法及应用 |
CN106578053A (zh) * | 2016-11-19 | 2017-04-26 | 华南理工大学 | 一种石斛酸奶及其制作方法 |
CN106720330A (zh) * | 2016-12-13 | 2017-05-31 | 高州市石生源生物科技发展有限公司 | 一种铁皮石斛酸奶及其制备方法 |
Non-Patent Citations (2)
Title |
---|
李蕾 等: ""铁皮石斛酸奶的研制"", 《文山学院学报》 * |
林艳云 等: ""胡萝卜风味酸奶粉的制备及其速溶特性研究"", 《中国乳品工业》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112426392A (zh) * | 2020-11-05 | 2021-03-02 | 泉后(广州)生物科技研究院有限公司 | 一种铁皮石斛提取物的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103190626B (zh) | 治疗口腔溃疡的果蔬食品及其制备方法 | |
CN102356913B (zh) | 一种益生菌发酵蓝莓果浆粉的制备方法 | |
CN103109930B (zh) | 一种添加丝胶抗冻肽的果味益生菌酸奶片及其制备方法 | |
CN106135977B (zh) | 一种具有补钙明目功能的钙果粉的生产方法 | |
CN104605277A (zh) | 一种功能性益生菌发酵果蔬粉的制备方法 | |
CN102318806B (zh) | 一种益生菌发酵南瓜、胡萝卜蔬菜粉的制备方法 | |
CN1911118B (zh) | 一种开菲尔冻干菌粉及其制备方法和应用 | |
CN106173773A (zh) | 一种酵素益生菌固体饮料及其制备方法 | |
CN104489669A (zh) | 一种植物酵素益生菌粉及其制备方法 | |
CN108041385A (zh) | 一种复合益生菌药食同源植物发酵饮料及其制备方法 | |
CN103202447B (zh) | 一种生物发酵黑枸杞及其加工方法 | |
CN102919922A (zh) | 一种复合益生菌发酵蓝莓果汁粉的制备方法 | |
CN104585762A (zh) | 一种铁皮石斛发酵制品及其制备方法 | |
CN103932344A (zh) | 食用菌益生保健饮料的发酵制备方法 | |
Tang et al. | A review on fruit and vegetable fermented beverage-benefits of microbes and beneficial effects | |
CN104585825A (zh) | 一种山药发酵制品及其制备方法 | |
KR101138783B1 (ko) | 유산균을 이용한 발효 토마토의 제조방법 및 그 제품 | |
CN104651275A (zh) | 一种益生菌培养基及其应用 | |
CN105104532A (zh) | 一种荸荠营养果粒的制备方法 | |
CN107319566A (zh) | 一种富含益生菌的桑果荔枝粉及其制备方法 | |
CN105053767A (zh) | 一种椰奶营养果粒的制备方法 | |
CN113208077A (zh) | 一种益生菌枸杞醋果冻的制备方法 | |
CN108030097A (zh) | 一种增进儿童食欲的益生菌冻干粉 | |
KR20160126591A (ko) | 인삼류 발효 추출물의 제조방법, 이의 방법으로 제조된 인삼류 발효 추출물 및 이를 포함하는 건강기능식품 | |
CN108450556A (zh) | 一种酸奶风味发酵石斛粉及其制备方法 |
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 | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180828 |