CN108497355A - The preparation method of egg products with low cholesterol is produced using probiotics fermention - Google Patents
The preparation method of egg products with low cholesterol is produced using probiotics fermention Download PDFInfo
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- CN108497355A CN108497355A CN201710106926.2A CN201710106926A CN108497355A CN 108497355 A CN108497355 A CN 108497355A CN 201710106926 A CN201710106926 A CN 201710106926A CN 108497355 A CN108497355 A CN 108497355A
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 title claims abstract description 115
- 235000012000 cholesterol Nutrition 0.000 title claims abstract description 45
- 239000006041 probiotic Substances 0.000 title claims abstract description 20
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013601 eggs Nutrition 0.000 claims abstract description 131
- 230000001954 sterilising effect Effects 0.000 claims abstract description 38
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 20
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 230000032683 aging Effects 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 238000011049 filling Methods 0.000 claims abstract description 3
- 238000003860 storage Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 19
- 230000000694 effects Effects 0.000 abstract description 13
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- 150000001875 compounds Chemical class 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 63
- 238000005516 engineering process Methods 0.000 description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 24
- 238000004519 manufacturing process Methods 0.000 description 21
- 241000894006 Bacteria Species 0.000 description 18
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- 238000007710 freezing Methods 0.000 description 7
- 230000008014 freezing Effects 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
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- 230000009467 reduction Effects 0.000 description 4
- 238000007711 solidification Methods 0.000 description 4
- 230000008023 solidification Effects 0.000 description 4
- 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 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 3
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 102000016943 Muramidase Human genes 0.000 description 2
- 108010014251 Muramidase Proteins 0.000 description 2
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- 241000186000 Bifidobacterium Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
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- 241000588724 Escherichia coli Species 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 1
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
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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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of preparation methods producing egg products with low cholesterol using probiotics fermention.The technical solution adopted by the present invention is：It is a kind of using probiotics fermention produce egg products with low cholesterol preparation method be：1）Egg；2）It beats eggs；3）Stirring；4）Enzymolysis；5）Heating sterilization；6）Cooling adjustment pH；7）Fermentation；8）Fermentation egg liquid is made；9）Dispensing；10）Mixing, sterilization；11）Homogeneous；12）It is cooling；13）Aging；14）It is condensed；15）It is filling；16）Forming；17）Hardening；18）Finished product；19）Packaging；20）Examine storage.The present invention shortens fermentation time and improves Lowering cholesterol effect simultaneously, product cholesterol level reduces by 15% or more using the compound lactobacillus egg liquid high-efficiency ferment prepared.
Description
One, technical field：
The present invention relates to a kind of preparation methods producing egg products with low cholesterol using probiotics fermention.
Two, background technology：
Since 1985, China's egg production total amount ranked No. 1 in the world for continuous more than 20 years, but domestic birds, beasts and eggs are consumed
For form mainly based on fresh egg, product variety is single, and added value of product is low, this key technology with China's egg product deep processing, life
Production. art, process equipment backwardness have much relations.On the other hand, birds, beasts and eggs are top quality source of nutrition in generally acknowledged human diet
One of, but it provide a large amount of good proteins be also while ideal unsaturated fatty acid the food rich in cholesterol it
One, Cholesterol Content in Egg Yolk accounts for about the 4% of yolk weight（About 200-250mg/ pieces）, special population takes in excessive birds, beasts and eggs may
Hypercholesterolemia can be caused, to avoid human body from absorbing excessive cholesterol from birds, beasts and eggs, reduced using corresponding processing technology
Cholesterol level in birds, beasts and eggs is to solve the problems, such as this effective way.It can be removed in egg to a certain degree using beta-cyclodextrin
Cholesterol, the disadvantage is that price is high, product easily causes environmental pollution.External numerous studies find that lactic acid bacteria, which has to reduce, ferments
The effect of food and human serum cholesterol, have similar with having had on Japanese market of Europe assist reduction serum courage solid
The lactobacillus product of alcohol and the food of lower cholesterol content, but domestic product in this respect is relatively fewer.Therefore, it utilizes
Microbial fermentation especially probiotic lactobacillus develops egg products with low cholesterol, can not only ensure the same of food resource trophism
When, cardiovascular and cerebrovascular disease initiation potential is reduced, alleviates and supplements demand of the our people to egg products, it is growing to meet the public
To food nutrition, functionality, safety needs；It can also promote the industrialized development of China's egg products processing industry, adjust
The whole industrial structure.
Three, invention content
A kind of preparation method producing egg products with low cholesterol using probiotics fermention of offer of the present invention.
To achieve the above object, the technical solution adopted by the present invention is：It is a kind of to produce low cholesterol using probiotics fermention
The preparation method of egg products is：1）Egg；2）It beats eggs；3）Stirring；4）Enzymolysis；5）Heating sterilization；6）Cooling adjustment pH；7）Hair
Ferment；8）Fermentation egg liquid is made；9）Dispensing；10）Mixing, sterilization；11）Homogeneous；12）It is cooling；13）Aging；14）It is condensed；15）It fills
Dress；16）Forming；17）Hardening；18）Finished product； 19）Packaging；20）Examine storage.
Compared with prior art, the invention has the advantages that and effect：
The present invention is shortened fermentation time and is improved norcholesterol effect simultaneously using the compound lactobacillus egg liquid high-efficiency ferment prepared
Fruit, product cholesterol level reduce by 15% or more.
The present invention realizes small lot trial production, realizes the reliability and maturity and product quality of novel technique
Stability.The product produced is not only containing the abundant nutritional ingredient of birds, beasts and eggs, but also the physiological activity that contains containing beneficial microbe
Ingredient not only can reduce cardiovascular and cerebrovascular disease initiation potential while ensureing birds, beasts and eggs resource trophism, reduce part population
To the worry of egg cholesterol, the industrialized development of China's egg products processing industry can also be promoted, adjust the industrial structure, alleviate and
Supplement demand of the our people to egg products.
The present invention using what is detached from food there is the probiotics for reducing cholesterol effect to ferment to egg product raw material
Novel egg product is produced, entire production process is not related to the discharge of sewage, exhaust gas, does not use poisonous and harmful substance, and no environment is dirty
Dye problem.
Four, specific implementation mode
It is limited with reference to specific embodiment technical scheme of the present invention is further：
It is a kind of using probiotics fermention produce egg products with low cholesterol preparation method be：1）Egg；2）It beats eggs；3）Stirring；4）
Enzymolysis；5）Heating sterilization；6）Cooling adjustment pH；7）Fermentation；8）Fermentation egg liquid is made；9）Dispensing；10）Mixing, sterilization；11）
Matter；12）It is cooling；13）Aging；14）It is condensed；15）It is filling；16）Forming；17）Hardening；18）Finished product； 19）Packaging；20）Examine into
Library.
Core of the invention technology includes：
（1）The preconditioning technique of raw material.By suitably being hydrolyzed to protein in egg, many low molecular active peptides are generated,
The peptide is conducive to digesting and assimilating for human body, is more advantageous to the heat freezing temperature for improving egg, is handled convenient for the process for sterilizing in later stage,
Egg fishy smell can be effectively removed simultaneously.
（2）The screening of high-efficiency ferment and compounded technology.Culture screening is provided in egg pulp and reduction egg pulp respectively
There is the lactic acid bacteria of stronger cholesterol degradation ability, the bacterial strain group of efficient lactobacillus for degrading cholesterol is then determined by orthogonal test
It closes, prepares the composite probiotics ferment agent of norcholesterol.
（3）The sterilization technology of egg liquid.Because albumen, which meets high temperature, can be denaturalized solidification, the method for determining sterilizing is egg liquid life
Key problem in technology in production and difficult point.Sterilization process should play sterilization effect, avoid its solidification again.The too low sterilization of sterilization temperature
It is not thorough, and temperature is excessively high, albuminous degeneration can be made to solidify.Egg is first impregnated 10 min using the chlorine water of 50 mL/ L to carry out
Removing surface reduces microbiological contamination probability, then with the clean appearance of sterile water wash.Project team is had a rest heat for a long time by improved low temperature
Sterilization technology and super-high pressure pulse sterilization technology can ensure the complete sterilizing of raw material and the stabilization of protein.
Main contents of the present invention：
（1）The pre-treating technology of optimizing raw material maintains the best survival condition of fermentation probiotics, improves the organoleptic quality of product
By the ratio to enzyme-to-substrate during to raw material egg enzymolysis processing, the parameters such as hydrolysis temperature and enzymolysis time into
One-step optimization, realization effectively remove egg fishy smell, reduce the activity of egg white lysozyme, ensure normal life of the lactic acid bacteria in raw material egg
The purpose of long breeding；It is handled simultaneously by enzyme modification and the heat freezing temperature of whole juice of the egg is improved 8-12 DEG C, convenient for killing for later stage
Bacterium process improves sterilization effect, inhibits the growth of miscellaneous bacteria.
（2）By the compounding to low cholesterol leavening, the cholesterol levels in product are further decreased, meet special people
The nutritional need of group.
It is compounded, is carried out using the efficient probiotics leaven with cholesterol-lowering activity that this project has filtered out
Egg pulp ferments, and further decreases the cholesterol level in egg products, reduces worry of the part population to egg cholesterol.
（3）Realize that optimization and the controllable operating of fermentation parameter, improving production efficiency improve product quality
By the ratio to dispensing in fermentation process, the optimization of the technological parameters such as the inoculum concentration of high-efficiency ferment and inoculative proportion,
It realizes and improves production efficiency, obtain the purpose of novel the egg products with low cholesterol pilot scale and industrialization production parameter of high-quality.
Key technical problem of the present invention
（1）The egg fishy smell in egg is removed, the organoleptic quality of product is improved
The egg fishy smell of fresh egg is to influence egg products organoleptic quality, and the technology that effectively removes of egg fishy smell is to improve egg products sense
One important key technology of official's quality, this project carry out proper treatment by zymolysis technique to protein in raw material egg, not only
Be conducive to digesting and assimilating for human body, can more effectively remove egg fishy smell.
（2）The cholesterol levels in product are reduced, the nutritional need of special population is met
Environmentally protective removing cholesterol technology is the key that egg products with low cholesterol research and development of products and this project intend to solve
One of key technical problem.It is carried out using the efficient lactic acid bacterium leavening agent with cholesterol-lowering activity that this project has filtered out
Egg pulp ferments, and can effectively reduce the cholesterol level in egg products, reduces worry of the part population to egg cholesterol.
（3）Maintain the best survival condition of fermentative lactobacillus
The best survival condition of fermentative lactobacillus is related with the sterilising conditions of raw material pre-treatment and egg liquid.By to egg in raw material egg
White matter carries out appropriate enzymolysis pre-treatment, not only removes egg fishy smell, can also reduce the activity of egg white lysozyme, ensures that lactic acid bacteria exists
Normal growth breeding in raw material egg；The heat freezing temperature of whole juice of the egg can be improved 8-12 DEG C by enzyme modification processing simultaneously, just
It is handled in the process for sterilizing in later stage, improves sterilization effect, inhibit the growth of miscellaneous bacteria.
（4）It is controlled by technological parameter, improving production efficiency, improves product quality
By the ratio to enzyme-to-substrate during raw material egg enzymolysis processing, hydrolysis temperature and enzymolysis time are matched in fermentation process
The ratio of material, the optimization of the technological parameters such as the inoculum concentration of high-efficiency ferment and inoculative proportion improve production efficiency, obtain high-quality
Novel egg products with low cholesterol.
The key technical indexes of the present invention
Technological innovation
（1）The screening of norcholesterol probiotic lactobacillus and the application in egg products processing
The effect of lactic acid bacteria norcholesterol must go abroad the approval of most scholar, but the country about lactobacillus-fermented in egg
The correlative study that cholesterol level influences is less.In the screening process of norcholesterol bacterial strain, single culture is mostly used both at home and abroad
It is studied, this project has carried out drop courage on the basis of screening norcholesterol single culture, to the more probiotics screened
The screening of sterol ability composite bacteria prepares composite ferment, and is applied to processing and the production process of egg products for the first time
In, the cholesterol level in egg products can be effectively reduced, low cholesterol series egg products are developed, reduces part population to egg
The worry of cholesterol.
（2）The innovation of production technology
（a）The optimization of the enzymolysis parameter of egg pulp：
By suitably being hydrolyzed to protein in egg, many low molecular active peptides are generated, which is conducive to the digestion of human body
It absorbs, can more effectively remove egg fishy smell.The heat freezing temperature of whole juice of the egg is improved 8-12 DEG C by enzyme modification simultaneously, is convenient for the later stage
Process for sterilizing processing.
（b）The improvement of the thermal sterilization technology of egg liquid：
Had a rest for a long time by improved low temperature thermal sterilization and super-high pressure pulse sterilization technology carries out the sterilization of egg liquid, overcomes and generally goes out
Bacterium mode is to the deficiency in egg products sterilizing application.
（c）The optimization of fermentation parameter：
Fermentation temperature, the technological parameters such as fermentation time and leavening additive amount not only influence the speed of cholesterol amount decline,
Influence product quality.Project team by experiment grope, obtain production low cholesterol series egg products optimum process condition and
Parameter（Fermentation temperature/fermentation time/leavening additive amount/）, improve production efficiency and product quality.
（3）The innovation of product
Microbial fermentation especially probiotic lactobacillus develops 2 kinds of egg products with low cholesterol products, both containing the abundant nutrition of birds, beasts and eggs
Ingredient, and the physiologically active ingredient contained containing beneficial microbe can not only drop while ensureing birds, beasts and eggs resource trophism
Low cardiovascular and cerebrovascular disease initiation potential is alleviated and is supplemented demand of the our people to egg products, can also promote China's egg products
The industrialized development of processing industry adjusts the industrial structure.
The key technical indexes of the present invention
This project is using probiotic lactobacillus fermentation new technology production low cholesterol egg liquid ice food product, and the technology is in raw material
Enzymolysis processing is first carried out before egg processing, it is fermented using the ferment-fermented raw material egg of high efficiency composition with Lowering cholesterol effect,
After the processes such as curing, vacuumizes and be packaged as finished product.By the pilot scale of new technology, realizes small lot trial production, realize new process skill
The reliability and maturity of art and the stability of product quality.It is contemplated that after the completion of project, probiotics fermention life is developed and used
1 set of egg products with low cholesterol production line is produced, and the egg products with low cholesterol product the key technical indexes produced is better than national standard.
Particular technique index is as follows：
（1）2 kinds of egg products with low cholesterol products of development and production, respectively stirred type low cholesterol egg liquid product, coagulating type egg liquid
Product, product cholesterol level reduce by 15% or less；
（2）Production cycle foreshortens to 2 d.
（3）The product quality indicator of acquisition reaches following standard：
Organoleptic indicator：Good luster, yellowish, no liquid be precipitated, have lactic fermentation flavor and slight egg fragrance, no fishy smell,
Curdled appearance is good, and intensity is suitable, and texture is fine and smooth, in good taste.
Physical and chemical index：Physical and chemical index measurement, moisture, protein, fat, solid content are carried out to fermenting-ripening product
Respectively it is less than 40%, 10-15%, 8-10%, is more than 60%.Cholesterol level is less than 3%.
Microbiological indicator：Lactic acid bacteria is more than 5.2xl07cfu/mL；Escherichia coli：Less than 40MPN；Pathogenic bacteria：It is not detected.
The technology of the present invention route
It is an object of the present invention to which using egg pulp or powdered egg as raw material, novel egg products with low cholesterol is produced using probiotics fermention,
Production process can be divided into the pretreatment of raw material, the screening of fermentation strain and the preparation of composite ferment, the optimization of fermentation process
Three major parts, core technology therein be the enzymolysis preconditioning technique of raw material, high-effective microorganism leavening screening with it is multiple
Match, the optimization of the sterilization technology of egg liquid, fermentation parameter.
（1）The pretreatment technology of raw material egg
The maximum difficult point of the egg products of production fermentation at present is that the ovalbumin heat freezing temperature in egg liquid is low, thermal denaturation easily occurs
Solidification.The heat freezing temperature of egg can be improved by carrying out appropriate enzymolysis to the protein in egg, is convenient for the process for sterilizing in later stage
Processing, while egg fishy smell can be effectively removed.It is in the preparation process of shell egg hydrolyzate：Egg pulp or powdered egg are restored to bottom
The enzyme of 1800 ~ 2200U/g is added in object, adjusts pH to 6.8 ~ 7.2, isothermal reaction 1-1.2h, that is, obtains shell egg enzymolysis liquid.
（2）Bacteria selection and compounded technology
By to 10 kinds of lactic acid bacterias for examination, being cultivated in egg pulp and reduction egg pulp respectively, and to each lactic acid bacteria in difference
Under the conditions of cholesterol degradation situation carried out analyze and study on the basis of filtered out with stronger cholesterol degradation ability 4
Strains of lactic acid bacteria, Bifidobacterium (Bb), lactobacillus bulgaricus (Lb), lactobacillus acidophilus (La) and streptococcus thermophilus (St), courage is solid
Alcohol degradation rate is respectively:16.48%、14.43%、12.12%、11.52%；By filter out 4 plants of stronger breasts of norcholesterol ability
Sour bacteria strain determines that the bacterial strain of 4 plants of lactobacillus for degrading cholesterol combines by orthogonal test.Using Three factors-levels orthogonal test,
Strain mixed proportion (A), inoculum concentration (B), fermentation time (C) determine that strain mixed proportion is using degrading rate of cholesterol as index
1.5:1, inoculum concentration 5%, fermentation time is that for 24 hours, fermentation temperature is 42 DEG C, lactic acid bacteria 1.6x108CFU/mL, cholesterol drop
Solution rate is 16.77%.
（3）The optimization of fermentation parameter
The speed that fermentation temperature declines cholesterol amount in egg milk has an impact, the speed that cholesterol amount declines at a temperature of higher fermentation
Soon, but finished product removing cholesterol rate obtained by lower fermentation temperature is high.Use activated complex lactic acid fermented dose respectively with not
Same additive amount（2%、3%、5%、8%）It is added to egg pulp and reduction egg pulp, from different temperature（37℃、40℃、42℃
Under）Under the conditions of fermented and cultured different time（6h, 12h, for 24 hours, 36h,）, for 24 hours with 0 ~ 4 DEG C of refrigeration, observe and record incubation
And the curdled milk state of after-ripening work-in-process, it measures egg pulp and restores the cholesterol level in egg pulp, optimization for fermentation technology
Parameter.
（4）The sterilization technology of egg liquid
Sterilization conditions should ensure to kill the pathogenic bacteria in egg liquid and spoilage organisms, pay attention to solidifying denaturation caused by heating again.Egg
It is half-mature by changing into after heated, then reach well done by half-mature, there are many variations for the state of Dan Bai ﹑ yolk.Sterilising temp and
Time should be controlled, and temperature is excessively high and sterilization time is long, and solidification phenomenon easily occurs for egg liquid.Temperature is too low and sterilization time is insufficient
Salmonella cannot be killed again, will influence sanitary quality index.So egg liquid is passed through enzymolysis processing by this project in sterilizing
Improve and carry out low temperature after its heat freezing temperature again and have a rest for a long time thermal sterilization, make sterilization temperature be increased to 70 DEG C, time lengthening be
20min。
Claims (1)
1. a kind of preparation method producing egg products with low cholesterol using probiotics fermention, it is characterised in that：The preparation side
The step of method is：
1）Egg；
2）It beats eggs；
3）Stirring；
4）Enzymolysis；
5）Heating sterilization；
6）Cooling adjustment pH；
7）Fermentation；
8）Fermentation egg liquid is made；
9）Dispensing；
10）Mixing, sterilization；
11）Homogeneous；
12）It is cooling；
13）Aging；
14）It is condensed；
15）It is filling；
16）Forming；
17）Hardening；
18）Finished product；
19）Packaging；
20）Examine storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710106926.2A CN108497355A (en) | 2017-02-27 | 2017-02-27 | The preparation method of egg products with low cholesterol is produced using probiotics fermention |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710106926.2A CN108497355A (en) | 2017-02-27 | 2017-02-27 | The preparation method of egg products with low cholesterol is produced using probiotics fermention |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108497355A true CN108497355A (en) | 2018-09-07 |
Family
ID=63373045
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710106926.2A Pending CN108497355A (en) | 2017-02-27 | 2017-02-27 | The preparation method of egg products with low cholesterol is produced using probiotics fermention |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108497355A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109674040A (en) * | 2019-01-10 | 2019-04-26 | 蕴彤本草(北京)生物科技有限公司 | Production method of high activity yolk fermentation material and products thereof and application |
| CN109744492A (en) * | 2019-01-10 | 2019-05-14 | 蕴彤本草(北京)生物科技有限公司 | Production method of high bioactivity shell egg body fermentation material and products thereof and application |
-
2017
- 2017-02-27 CN CN201710106926.2A patent/CN108497355A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109674040A (en) * | 2019-01-10 | 2019-04-26 | 蕴彤本草(北京)生物科技有限公司 | Production method of high activity yolk fermentation material and products thereof and application |
| CN109744492A (en) * | 2019-01-10 | 2019-05-14 | 蕴彤本草(北京)生物科技有限公司 | Production method of high bioactivity shell egg body fermentation material and products thereof and application |
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