CN110278998A - A kind of purslane leaf protein special medicine purposes formula food - Google Patents
A kind of purslane leaf protein special medicine purposes formula food Download PDFInfo
- Publication number
- CN110278998A CN110278998A CN201910616514.2A CN201910616514A CN110278998A CN 110278998 A CN110278998 A CN 110278998A CN 201910616514 A CN201910616514 A CN 201910616514A CN 110278998 A CN110278998 A CN 110278998A
- Authority
- CN
- China
- Prior art keywords
- leaf
- leaf protein
- food
- milk
- purslane
- 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.)
- Withdrawn
Links
- 101710138460 Leaf protein Proteins 0.000 title claims abstract description 148
- 235000013305 food Nutrition 0.000 title claims abstract description 110
- 241000219304 Portulacaceae Species 0.000 title claims abstract description 78
- 235000001855 Portulaca oleracea Nutrition 0.000 title claims abstract description 76
- 239000003814 drug Substances 0.000 title claims abstract description 53
- 235000020247 cow milk Nutrition 0.000 claims abstract description 47
- 239000000843 powder Substances 0.000 claims abstract description 47
- 235000013336 milk Nutrition 0.000 claims abstract description 40
- 239000008267 milk Substances 0.000 claims abstract description 40
- 210000004080 milk Anatomy 0.000 claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 claims abstract description 36
- 239000006071 cream Substances 0.000 claims abstract description 32
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 27
- 238000011049 filling Methods 0.000 claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 239000002893 slag Substances 0.000 claims abstract description 13
- 241000283690 Bos taurus Species 0.000 claims abstract description 10
- 238000000605 extraction Methods 0.000 claims abstract description 7
- 230000036541 health Effects 0.000 claims abstract description 5
- 238000000926 separation method Methods 0.000 claims abstract 2
- 230000001954 sterilising effect Effects 0.000 claims description 31
- 235000008504 concentrate Nutrition 0.000 claims description 30
- 239000012141 concentrate Substances 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 30
- 239000000463 material Substances 0.000 claims description 25
- 235000013373 food additive Nutrition 0.000 claims description 23
- 239000002778 food additive Substances 0.000 claims description 23
- 238000004659 sterilization and disinfection Methods 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 19
- 239000011782 vitamin Substances 0.000 claims description 19
- 229940088594 vitamin Drugs 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 17
- 229930003231 vitamin Natural products 0.000 claims description 16
- 235000013343 vitamin Nutrition 0.000 claims description 16
- 235000013365 dairy product Nutrition 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 15
- 239000003795 chemical substances by application Substances 0.000 claims description 13
- 238000005516 engineering process Methods 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 13
- 239000000284 extract Substances 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 235000019658 bitter taste Nutrition 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 235000013351 cheese Nutrition 0.000 claims description 7
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 6
- 238000001514 detection method Methods 0.000 claims description 6
- 235000003599 food sweetener Nutrition 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000003765 sweetening agent Substances 0.000 claims description 6
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 5
- 235000013325 dietary fiber Nutrition 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 235000015097 nutrients Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 claims description 5
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 4
- XLYOFNOQVPJJNP-ZSJDYOACSA-N Heavy water Chemical compound [2H]O[2H] XLYOFNOQVPJJNP-ZSJDYOACSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 4
- 235000019606 astringent taste Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000007938 effervescent tablet Substances 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000008101 lactose Substances 0.000 claims description 4
- 238000005360 mashing Methods 0.000 claims description 4
- -1 sandstone Substances 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 3
- 229930003427 Vitamin E Natural products 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 3
- 235000015243 ice cream Nutrition 0.000 claims description 3
- 235000020124 milk-based beverage Nutrition 0.000 claims description 3
- 235000019155 vitamin A Nutrition 0.000 claims description 3
- 239000011719 vitamin A Substances 0.000 claims description 3
- 235000019165 vitamin E Nutrition 0.000 claims description 3
- 239000011709 vitamin E Substances 0.000 claims description 3
- 229940046009 vitamin E Drugs 0.000 claims description 3
- 229940045997 vitamin a Drugs 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- 108010088751 Albumins Proteins 0.000 claims description 2
- 102000009027 Albumins Human genes 0.000 claims description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- 229920000858 Cyclodextrin Polymers 0.000 claims description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- 239000001116 FEMA 4028 Substances 0.000 claims description 2
- 244000299461 Theobroma cacao Species 0.000 claims description 2
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 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 claims description 2
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 2
- 229960004853 betadex Drugs 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 235000016213 coffee Nutrition 0.000 claims description 2
- 235000013353 coffee beverage Nutrition 0.000 claims description 2
- 238000004945 emulsification Methods 0.000 claims description 2
- 210000003608 fece Anatomy 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- 239000010871 livestock manure Substances 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 239000002689 soil Substances 0.000 claims description 2
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- 229910052751 metal Inorganic materials 0.000 claims 1
- 239000002184 metal Substances 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 9
- 238000002955 isolation Methods 0.000 abstract description 2
- 230000003203 everyday effect Effects 0.000 abstract 1
- 235000013350 formula milk Nutrition 0.000 description 34
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 27
- 230000008569 process Effects 0.000 description 20
- 235000020185 raw untreated milk Nutrition 0.000 description 18
- 238000007689 inspection Methods 0.000 description 16
- 239000000686 essence Substances 0.000 description 14
- 239000000047 product Substances 0.000 description 14
- 229910052500 inorganic mineral Inorganic materials 0.000 description 11
- 235000010755 mineral Nutrition 0.000 description 11
- 239000011707 mineral Substances 0.000 description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 235000015165 citric acid Nutrition 0.000 description 9
- 239000003381 stabilizer Substances 0.000 description 9
- 238000000746 purification Methods 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 238000001694 spray drying Methods 0.000 description 7
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 6
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 6
- 239000000787 lecithin Substances 0.000 description 6
- 229940067606 lecithin Drugs 0.000 description 6
- 235000010445 lecithin Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 239000000049 pigment Substances 0.000 description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 5
- 238000005469 granulation Methods 0.000 description 5
- 230000003179 granulation Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 238000007789 sealing Methods 0.000 description 5
- 238000007873 sieving Methods 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 239000003826 tablet Substances 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 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 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- 238000007580 dry-mixing Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 238000003306 harvesting Methods 0.000 description 3
- 230000035800 maturation Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 2
- 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 2
- 102100026189 Beta-galactosidase Human genes 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 108010059881 Lactase Proteins 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 108010005774 beta-Galactosidase Proteins 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 2
- 239000004327 boric acid Substances 0.000 description 2
- 239000004202 carbamide Substances 0.000 description 2
- 229960001231 choline Drugs 0.000 description 2
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000005238 degreasing Methods 0.000 description 2
- 238000010612 desalination reaction Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000013569 fruit product Nutrition 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 229940116108 lactase Drugs 0.000 description 2
- 239000000314 lubricant Substances 0.000 description 2
- IOLCXVTUBQKXJR-UHFFFAOYSA-M potassium bromide Chemical compound [K+].[Br-] IOLCXVTUBQKXJR-UHFFFAOYSA-M 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- GHMLBKRAJCXXBS-UHFFFAOYSA-N resorcinol Chemical compound OC1=CC=CC(O)=C1 GHMLBKRAJCXXBS-UHFFFAOYSA-N 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- SQGYOTSLMSWVJD-UHFFFAOYSA-N silver(1+) nitrate Chemical compound [Ag+].[O-]N(=O)=O SQGYOTSLMSWVJD-UHFFFAOYSA-N 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 235000017281 sodium acetate Nutrition 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
- 230000008542 thermal sensitivity Effects 0.000 description 2
- 230000001228 trophic effect Effects 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 206010003399 Arthropod bite Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 201000000297 Erysipelas Diseases 0.000 description 1
- 206010017553 Furuncle Diseases 0.000 description 1
- 208000012671 Gastrointestinal haemorrhages Diseases 0.000 description 1
- 206010021135 Hypovitaminosis Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 239000006057 Non-nutritive feed additive Substances 0.000 description 1
- RCEAADKTGXTDOA-UHFFFAOYSA-N OS(O)(=O)=O.CCCCCCCCCCCC[Na] Chemical compound OS(O)(=O)=O.CCCCCCCCCCCC[Na] RCEAADKTGXTDOA-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 208000004078 Snake Bites Diseases 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 101710172711 Structural protein Proteins 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- 241001464837 Viridiplantae Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 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
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 150000007516 brønsted-lowry acids Chemical class 0.000 description 1
- 150000007528 brønsted-lowry bases Chemical class 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- 208000003512 furunculosis Diseases 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000012680 lutein Nutrition 0.000 description 1
- 239000001656 lutein Substances 0.000 description 1
- 229960005375 lutein Drugs 0.000 description 1
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 1
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 210000004216 mammary stem cell Anatomy 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000037323 metabolic rate Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- TZBAVQKIEKDGFH-UHFFFAOYSA-N n-[2-(diethylamino)ethyl]-1-benzothiophene-2-carboxamide;hydrochloride Chemical compound [Cl-].C1=CC=C2SC(C(=O)NCC[NH+](CC)CC)=CC2=C1 TZBAVQKIEKDGFH-UHFFFAOYSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 230000020978 protein processing Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 229960003471 retinol Drugs 0.000 description 1
- 235000020944 retinol Nutrition 0.000 description 1
- 239000011607 retinol Substances 0.000 description 1
- WCJLIWFWHPOTAC-UHFFFAOYSA-N rhodizonic acid Chemical compound OC1=C(O)C(=O)C(=O)C(=O)C1=O WCJLIWFWHPOTAC-UHFFFAOYSA-N 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 229910001961 silver nitrate Inorganic materials 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 235000011497 sour milk drink Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 230000010415 tropism Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- 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
- A23C21/00—Whey; Whey preparations
- A23C21/04—Whey; Whey preparations containing non-milk components as source of fats or proteins
-
- 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
- A23C21/00—Whey; Whey preparations
- A23C21/06—Mixtures of whey with milk products or milk components
-
- 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
- A23C21/00—Whey; Whey preparations
- A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
-
- 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
- A23C21/00—Whey; Whey preparations
- A23C21/10—Whey; Whey preparations containing inorganic additives
-
- 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
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
-
- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1524—Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
-
- 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
- A23C9/18—Milk in dried and compressed or semi-solid form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Zoology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Animal Husbandry (AREA)
- Biophysics (AREA)
- Physiology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Birds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention relates to a kind of production methods of purslane leaf protein cream special medicine purposes formula food, what is taken is leaf protein brown liquid not isolation technics, it is that the leaf grass slag of purslane leaf fresh goods separation is respectively prepared to " addition leaf combinated feed of grass powder " for milk cattle cultivating, and merge gained cow's milk with the leaf protein of extraction, leaf protein cream special medicine purposes formula food is made；And according to dosage leaf protein cream special medicine purposes formula food obtained, quantitative filling are packed；For each person every day by quantitative invented food, that is, it can reach the purpose of health care；Industrial chain seamless interfacing of the present invention is beneficial to can be traced from farmland to product, is beneficial to food safety, is beneficial to develop green export food, to expand China's Employment crowd, increases China people income.
Description
Technical field
The present invention relates to the manufacturing methods of purslane leaf leaf protein special medicine purposes formula food.
Background technique
1, draws " grass product processing technology " Wang Xi chief editor Chen Benjian etc. and writes --- Beijing: Golden Shield publishing house, 2002 .9
Page 265, another important use of the 1. leaf protein of page 271, is as human food.Leaf protein is known as the world today
It is upper best, the most health care product of edible value, just gradually by the popular welcome of people.
2. drawing " dairy products production technology and formula " Guo Benheng to edit --- Beijing, Chemical Industry Press, 2007 .9 the 34th-
The adulterated doping of page 35 are examined: the freezing point of conventional method and calculating certified milk that 1. water mixing is examined is .546 DEG C of-0 .508-0,
If mixing water in cow's milk, the freezing point of cow's milk can be increased.It is generally believed that when cow's milk freezing point is-0 .516-0 .546 DEG C
It is guaranteed milk, when-0 .5-0 .508 DEG C shows to be mixed with a small amount of water, and is higher than-0 .500 DEG C or when being lower than-0 .557 DEG C
For unqualified cow's milk.It is the positive in rose-red 2., which mixes, is added 0 .05% rhodizonic acid 5ml in the adulterated inspection detected milk of alkali
Cream contains alkaloid substance.This method is only used for the more cow's milk of detection alkaline matter.3. mixes the adulterated inspection of starch: taking 5ml cow's milk
It boils slightly, few drops of iodine solutions is added after cooling, have blue or cyanic colours precipitating person for the positive, show wherein added with starch (rice
Soup).4. it is the positive that, which mixes the adulterated inspection of salt and mixed with 0 .01ml/L silver nitrate solution in the sample of yellow, show cow's milk
Mixed with salt.5. mixes the detection of soya-bean milk, soya-bean cake water: being mixed with ether acetic acid grade ratio solution and potassium hydroxide solution, yellow is
Adulterate cow's milk.6. mixes the adulterated inspection 9ml cow's milk of urea and 1% sodium nitrite of 1ml, 5min is placed in the mixing of the 1ml concentrated sulfuric acid,
After defoaming plus 0 .5g green reagent, normal cream are purple, are yellow containing urea.7. mixes in the adulterated detection 3ml cream of sucrose
Concentrated sulfuric acid 2ml is added to be mixed, 1g solid resorcinol is added, in boiling on alcolhol burner, red is expressed as sucrose.8. is formaldehyde doped
Adulterated detection 3ml dilute sulfuric acid is added potassium bromide and crystallizes a granule, along tube wall plus cow's milk 1ml, purple annulus occurs quickly for sun
Property (indicate contain formaldehyde).
3, draw the volume such as " food standard and regulation " Zhang Jianxin --- Beijing: China Light Industry Press's (national institution of higher education's food
Quality and safety profession eats teaching material) 2006 .8 page 90 according to related Material Takeoff, from August, 1999 in January, 2000,
China shares 643 batches of export foods, because not meeting the button of the technical regulation by U.S. Food and Drug Administration (FDA) in the U.S.
It gives as security, what is be particularly acute is since at the beginning of 2003, and the animal derived food and aquatic products in China are due to containing harmful human health
Antibiotic and exceeded agriculture it is residual and import is completely forbidden by European Union.Conventional outlet leader item such as freezes poultry, aquatic products and bee
Honey etc. occurs not meeting typical problem, is taken off horse one after another in face of heavy green barrier, in addition tealeaves, vegetables, peanut
Equal food are also due to agriculture is residual exceeded and standard is not achieved and is obstructed multinational.
4, purslanes " national Chinese herbal medicine compilation ": [nature and flavor] acid is trembled with fear.[channel tropism] returns liver, large intestine channel.[major function] is clear
Thermal detoxification, cooling blood and hemostasis.For toxic-heat and blood stasis, carbuncle swells furunculosis, eczema, erysipelas, snakebite and bugbite, hematochezia, hemorrhoid blood, metrostaxis.
[usage and dosage] 9~15g；30~60g of fresh goods.
The 5, prior art shortcoming prior arts do not utilize industrial chain seamless interfacing technique --- leaf is made in purslane leaf
Albumen dairy products are unprofitable to improve people's trophic level, are unprofitable to the green development strategy of food safety and country's proposition.
Summary of the invention
(1) purpose invented: the present invention is to provide a kind of purslane green leaf protein according to national green developing direction
Newborn special medicine purposes formula food is that leaf protein processing technology is merged utilization with dairy products technology seamless interfacing, be in order to
The full industrial chain export food of the green of exploitation more scientific nutrition is to improve China people in order to expand China's Employment crowd and receive
Enter, such as the production technological process of 1 leaf protein dairy products of Figure of description.
(2) technical solution invented
For 1, to solve the above problems, technical solution of the present invention includes the following steps: that raw material selects, selection Leaf Protein Content is rich
Rich purslane leaf fresh goods, washes with water, it is desirable that without soil, sandstone, metallics, removal be not suitable for producing the composition of food and
Endanger the substance of health；The purslane leaf cleaned up, is sent into the more function for integrating crushing, mashing, squeezing by the 1st extraction
In energy squeezer, extracting solution is collected, filter residue is used as the 2nd extraction, then extracts through the 2nd time, and 2 times of heavy water are added in filter residue and mention
Agent is taken, is fed again into Multi-functional squeezer, No. the 2nd extracting solution is collected, filter residue is used as the 3rd extraction, then extracts through the 3rd time,
It is added in filter residue and makees extractant with the water of last time as much, be fed again into Multi-functional squeezer, collect No. the 3rd extracting solution；
By the 1st time, the 2nd time, No. the 3rd time extracting solution merges, and is sent into high pressure homogenizer and carries out double-stage homogenization, homogenizing temperature 55-80
DEG C, 10-25mpa of homogenization pressure, extracting solution is controlled at 70-75 DEG C, is then concentrated or is dried, obtains purslane leaf protein
Concentrate or leaf protein powder；Isolated leaf grass slag is sent into grass drier, by high temperature air, does wet leaves grass slag rapidly
It is dry at leaf grass meal, " addition leaf combinated feed of grass powder " is then made for milk cattle cultivating, gained fresh cow milk is collected, through acidity, phase
To concentration, total number of bacteria, after detection is qualified, successively filtered by duplex strainer, after the removal of impurities of cow's milk clearing machine centrifugal treating, root
It is standardized according to fat content, is cooled to 4 DEG C or so and stores for future use；By above-mentioned gained purslane leaf protein concentrate or leaf egg
White powder merges with gained cow's milk, add food auxiliary material, food enrichment, food additives, through homogeneous, heat treatment, sterilization,
It is cooling, liquid or solid-state leaf protein dairy products are made, respectively and by leaf protein cream system made by 18~30g purslane leaf fresh goods
Product quantitative filling；
Gained barnyard manure is finally used for the plantation of the green affiliated green plants of purslane leaf.
2, dosage are the administrated methods doubled according to fresh goods, i.e., " dictionary of medicinal plant " purslane leaf dry product dosage is 9-
15 grams, fresh goods dosage of the present invention is 18~30g；And by leaf protein dairy products quantitative filling packet made by every dose of herbaceous plant
Dress.
3. the peculiar smell such as bitter, puckery in removal " addition leaf combinated feed of grass powder ", to ensure milk cow palatability, people can be with good medicine
Bitter to the taste, animal must be agreeable to the taste, and 1. is using the β-cyclodextrin embedding removing bitter taste and puckery for adding the .5% of 0 .3% -0.2. is added suitable
The syrup and Nacl of amount, because suitable sweet taste and suitable saline taste can correct bitter taste.3. be added vitamin A, vitamin C,
Any rectifiable bitter taste, astringent taste can add agar to correct with syrup in vitamin E.4. utilizes sweetener, acid, perfume (or spice)
Smart fragrance covers the peculiar smell such as bitterness；The removing bitter taste and puckery that above method is also used for leaf protein cream removes peculiar smell, and by 18~30g
The separated leaf grass slag of purslane leaf fresh goods, made " addition leaf combinated feed of grass powder ", the milk cow cultivated, gained ox
Cream, made leaf protein cream special medicine purposes formula food quantitative filling, packaging.
4. liquid leaf protein cream special medicine purposes formula food, be by above-mentioned gained leaf protein concentrate or leaf white powder with
Gained
Cow's milk merges, and cocoa, coffee, fruit juice, sucrose, food enrichment is added, and heated, mixing, homogeneous, is killed at stirring
Bacterium, the 1. vitamin enrichment leaf protein of filling production are newborn；2. leaf protein milk beverage；3. Low lactose milk leaf protein cream；④ .
Dietary fiber leaf protein cream；5. high-calcium leaf albumin milk.
5, purslane leaf leaf protein sour milk beverage special medicine purposes formula foods, are by above-mentioned gained cow's milk through lactic acid
Bacterium fermentation, sterilizing, be added leaf protein concentrate, white granulated sugar, food enrichment, food additives, second homogenate, sterilizing,
Quantitative filling.
6, purslane leaf leaf protein milk powder special medicine purposes formula foods are to utilize above-mentioned gained leaf protein concentrate
Or leaf protein powder, gained cow's milk be primary raw material, addition or do not add food auxiliary material, food enrichment, food additives,
Through homogeneous, preheating, sterilization, concentration, drying, go out powder, cooling, manufactured powdered leaf protein cream special medicine purposes formula food
Product, and quantitative package.
7, purslane leaf leaf protein cheese special medicine purposes formula foods, are with above-mentioned gained cow's milk, through homogeneous, heat
Processing, pre fermentation, addition calcium chloride, curdled milk and processing add cheese made of salt, then cleaned, cutting, subdivision cutting, are added
Above-mentioned gained leaf protein concentrate or leaf protein powder, food auxiliary material, food enrichment, food additives are mixed, are added
Heat, fusing, film-making, sterilizing, quantitative filling.
8, purslane leaf leaf protein ice cream special medicine purposes formula foods are concentrated using above-mentioned gained leaf protein
Liquid or leaf protein powder, gained cow's milk are primary raw material, add food auxiliary material, food enrichment, food additives, through mixed
Conjunction, homogeneous, emulsification, cooling, aging, congeals, hardens, the molding of different type product at sterilization, and presses 18~30g purslane leaf
Leaf protein cream special medicine purposes formula food quantitative package made by fresh goods.
9, purslane leaf leaf protein cow's milk effervescent tablet special medicine purposes formula foods, are with above-mentioned gained solid-state leaf egg
Virgin's milk powder is primary raw material, and addition sweetener, effervescent agent hold infusion, disintegrating agent, food enrichment, food additives, is passed through
Ingredient, granulation, mixing, tabletting, quantitative package.
(3) beneficial effect of the present invention
The 1, present invention using fresh purslane leaf fresh goods compared with prior art the utility model has the advantages that the prior art in purslane leaf
Using upper, green hay processed is generally shone using ground, data shows green hay dry matter, crude protein loss generally 20% -30%,
Carrotene loss is up to 90% or more, and the herbal vitamin content of fresh goods used in the present invention is that the prior art spontaneously dries
Herbal 2 times.
The 2, present invention are beneficial to improve population of China trophic level 1. Chinese population hypovitaminosis: Chinese Soclety of Nutrition in
The nutrition survey done to 6-18 years old youngsters and childrens is shown within 1997, the retinol (vitamin of the youngsters and children in this stage
A) 386 μ g of intake average out to accounts for the 58% of RDA, and city is 462 μ g, and rural area is 362 μ g, accounts for 69 .8% and 54 of RDA respectively
.3%。
2. the very low annual amount of drinking milk per capita of current China of Chinese population dairy products utilization rate only has 8 .8kg, and the world
Amount of drinking milk is 100kg per capita, and developed country is then 200kg, undeveloped also to have 42kg.
3. the nutritional ingredient leaf protein of leaf protein, also referred to as vitamin-protein adhesive, containing nutrition extremely abundant at
Point, the result shows that, protein content is generally 45% -65% in leaf protein, and amino acid composition is complete and proportion is reasonable according to surveying and determination,
Content very abundant, wherein lysine and threonine content highest.The digestibility of leaf protein is 62% -72%, relative metabolic rate
It is 69%-90%, it is 73%-79% that thick protein, which saves price, and in every kilogram of protein concentrate (CPC), metabolic energy is 11 .7-13
.4 million is burnt, and available phosphorus is 0 .31%, and carrotene is 500-1200 milligrams, and lutein is 1000-1800 milligrams, carbon hydrate
Object is 5% -10%, and mineral element is 3% -8%, and highly unsaturated fatty acid is 3% -7%, also contains liposoluble vitamin E and dimension
Raw element K etc..
The 3, present invention are beneficial to food safety and Green Development leaf protein dairy products industrial chain seamless interfacing of the present invention merges
It utilizes, is beneficial to food safety, be beneficial to exploitation of the domestic and international enterprise under all types of ownership to China's Chinese herbal medicine, be beneficial to develop green
Color export food expands China's Employment crowd, increases China people income.
Detailed description of the invention
The production technological process of Fig. 1 leaf protein dairy products.
Specific embodiment
(1) extractive technique of purslane leaf leaf protein:
1, avoids the timely working process of herbaceous plant fresh goods of harvesting due to the effect of leaf itself and the pollution of microorganism,
And the yield and quality of leaf protein is caused to decline.Studies have shown that place one day after harvesting per, leaf protein recovery rate can be with more
Place the increase of number of days and decline, fall is 10% -40%, and production practices prove, from raw material harvesting to leaf protein is made
Process used in the time it is shorter, the ratio defective product of leaf protein is higher, the content of protein, vitamins and other nutritious components
It is higher.
2, are crushed, are beaten and squeezed: leaf protein concentrate belongs to functional protein, mainly by cytoplasm protein and chloroplaset
Albumen composition.Wherein 35% -45% be slightly solubility structural proteins, 55% -65% be the good protein hydrolysate of solubility property.Therefore
Eucaryotic cell structure must be destroyed, protein could be sufficiently extracted.When mashing grinding, it is not necessarily intended to grind extremely fine, mistake
Carefully it is unfavorable for the production of leaf protein instead.Leaf protein is produced, using integrating crushing, mashing and squeezing Multi-functional squeezer.
It needs to make a call to three times, in order to extract more leaf proteins and effective ingredient, is added 2 times when making a call to second time and third is all over slurry
In the water of raw material.Then by squeezer, the slurry accomplished fluently is squeezed out into juice, and filter out the impurity of omission.
3. the concentration or drying of purslane leaf leaf protein:
The present invention, will be in above-mentioned purslane leaf extract using second homogenate using leaf protein brown liquid not isolation technics
Suspended particulates are further crushed, and are reduced granularity, are kept uniform cloudy state, be then concentrated or dried, obtain leaf protein
Concentrate or leaf protein powder.
4. purslane leaf grass slag (dregs of a decoction) and milk cattle cultivating.Leaf grass slag (dregs of a decoction) water content isolated is high, if not in time
It is dried into leaf grass meal, mildew and toxic nitrite can be generated.Leaf grass slag (dregs of a decoction) has the peculiar smell such as bitter taste, astringent taste, it is necessary to de-
Hardship removes astringent taste processing.
" addition leaf combinated feed of grass powder " is used for milk cattle cultivating by 5 present invention, and gained cow's milk and gained leaf protein is dense
Contracting liquid or leaf protein powder merge, and leaf protein cream special medicine purposes formula food is made.
6. utilization of the leaf protein dairy products to vitamin enrichment: 1. adopts the vitamin (such as vitamin B1) of thermal sensitivity
With mocromembrane filter sterilization, sterilized addition apparatus is installed before filling section on production line.2. heat stable vitamin (such as vitamin
A), it can be directly thrown into pill tank, then carry out homogeneous, sterilized, it is filling.
Purslane leaf leaf protein dairy products utilize lactose hydrolysis technique: the 1. production of 37 DEG C of enzymatic hydrolysis curves: Fresh Milk →
85 DEG C of holding 15s → coolings (37 DEG C) → plus lactase (37 DEG C) → stirring → sampling → homogeneous (70 DEG C, 15mpa) → sterilization,
Glucose is surveyed in enzyme deactivation (95 DEG C, 5min) → being cooled to 7 DEG C →.2. the production of .9 DEG C of enzymatic hydrolysis curve: Fresh Milk → 85 DEG C are kept
15s → cooling (9 DEG C) → plus lactase (9 DEG C) → stirring → sampling homogeneous (70 DEG C, 15mpa) → sterilization, (95 DEG C, protect for enzyme deactivation
Hold 5min) → being cooled to 7 DEG C → survey glucose.The variation of reaction front and back glucose need to only be measured, so that it may acquire the water of lactose
Solution rate.
7, purslane leaf leaf protein cream special medicine purposes formula food primary raw material auxiliary materials:
Primary raw material 1. purslane leaf fresh goods；2. protein concentrated solution obtained by or leaf protein powder；3. cow's milk obtained by.It is main auxiliary
Expect, 1. carbohydrate-sucrose, malt syrup, shallow lake syrup, fructose syrup, honey.2. salt.3. common food additive ---
It is acid, sweetener, bleaching agent, food colour, curing agent, preservative, fungicide, antioxidant, thickener, emulsifier, strong
Agent, effervescent agent hold infusion, disintegrating agent, edible processing aid, essence, fragrance etc..4. the present invention is using microorganism to ox
Cream ferments, but is not fermented using microorganism to extract obtained leaf protein, because microbial fermentation can change drug
Performance.
The purification of 8, purslane leaf extracts and gained raw milk: purslane leaf extract is often mixed with gained raw milk
The impurity that some ordinary filtrations cannot remove, such as dust, mammary cell need to go to clean using centrifugal milk clarifier
Matter.
The homogeneous of 9, purslane leaf extracts and gained cow's milk, 55-80 DEG C of homogenizing temperature, 10-25mpa of homogenization pressure.
The preheating and sterilization of 10, purslane leaf leaf protein cream special medicine purposes formula foods: 1. sterilization conditions are
2. treatment conditions are 130-150 DEG C of holding 0 .5-4s to 72-75 DEG C of holding 15s.
The concentration of 11, purslane leaf extracts and gained extracting solution cow's milk: make to extract with concentration pan or evaporator heating
Liquid, cow's milk reach boiling point, and the moisture in extracting solution cow's milk is constantly changed into gaseous state by liquid, and the generated secondary steaming that will gasify
Vapour constantly removes, thus the process that cow's milk concentration is continuously improved.
12, purslane leaf protein powder, drying milk powder technology: contain 50%-after purslane leaf extract and cow's milk concentration
60% moisture borrows the effect of mechanical force (high pressure or centrifugal force), and makes it disperse to nebulize carefully in hothouse by atomizer
Micro- drop (diameter is generally 10-100 μm), to increase its surface area.When concentration drop connects with dried medium (hot-air)
When touching, i.e., strong heat exchange and mass transter are carried out at moment (.04s of 0 .01-0), makes most water quilts in concentrate
Dried medium is constantly taken away and is removed, the leaf protein powder that can be about met the requirements of the standard through 15-30s, milk powder, leaf egg
Virgin's milk powder.
13, sugar, acid, stabilizer, essence, pigment
1. sugar and acid degree adjusts: the saccharic acid adjustment of juice is the flavor in order to improve product, is allowed to be more suitable for the taste of people.Juice
The saccharic acid of liquid finished product is with (13-18): preferably 1, when adjustment, generally uses granulated sugar and citric acid.
2. the molten sugar of: as not having stabilizer in fruit product, sugar is dissolved in hot water by one molten sugar bowl of best special configuration,
Then 15-20min are boiled, then cold filtration is into cow's milk.
3. stabilizer:, can be in stabilizer: white granulated sugar=1:(10-20 as needed in fruit product with white granulated sugar) ratio
Carry out it is dry-mixed, then by Water powdery mixer squeeze into heat cow's milk or water in.
4. essence and pigment: essence can be divided into liquid essence and solid essence.Liquid essence is added to online to have killed
In the cow's milk of bacterium, without Overheating Treatment the step, it is avoided that loss of aroma caused by heat treatment in this way.The more resistance to height of solid essence
Temperature can mix with auxiliary materials such as white granulated sugar and stabilizers and be added in cow's milk, can also mix system with certain water or cow's milk
At solution, then it is added in the cow's milk sterilized online.
Leaf protein, raw milk in 14, embodiment process flows
1. leaf protein described in process flow: referring to purslane leaf fresh goods leaf protein.The present invention is by every 18~30g purslane
The leaf protein cream special medicine purposes formula food quantitative filling of leaf fresh goods production is packed, and is simply " quantitative to fill in process flow
Packing ".
2. the raw milk in process flow: refer to the leaf grass slag separated using 18~30g purslane leaf fresh goods, it is made
The milk cow of " addition leaf combinated feed of grass powder " cultivation, obtains cow's milk.
Merged as gained cow's milk with leaf protein made by every dose of 18~30g purslane leaf fresh goods, addition food auxiliary material, battalion
Hardening agent, food additives are supported, leaf protein cream special medicine purposes formula food, quantitative pot packing, in process flow is made
In simply be " quantitative package ".
Example 1: adult dairy cattle lactation period feed formula are as follows: wheat bran 17%, corn flour 10%, sorghum 7%, 4 .5% of soya-bean cake,
1 .5% of conch meal, corn germ cake 4%, soybean residue 15%, maize stalks feed 32%, every 18~30g purslane leaf grass meal 9%, β-ring
0 .5% of dextrin.
Example 2: the technological process of production of every 18~30g purslane leaf fresh goods albumen milk beverage special medicine formula food: leaf
Protein concentrated solution raw milk → addition food auxiliary material, the food enrichments such as vitamin and minerals, food additives → water →
Heating → addition sugar, stabilizer (dry-mixed) → stirring → essence pigment → homogeneous → sterilization → quantitative filling.
Example 3: the production work of every 18~30g purslane leaf fresh goods leaf protein dietary fiber cream special medicine purposes formula food
Skill process:
Leaf protein concentrate, raw milk → addition food auxiliary material, the food enrichments such as vitamin and minerals, food additives
→ heating → stabilizer (dry-mixed) → stirring → soluble dietary fiber → essence pigment → homogeneous → sterilization → quantitative filling.
Example 4: the production technology stream of every 18~30g purslane leaf fresh goods leaf protein high calcium cream special medicine purposes formula food
Journey:
Leaf protein concentrate raw milk → addition food auxiliary material, the food enrichments such as vitamin and minerals, food additives
→ heating → stabilizer (Water powdery mixer) → stirring → Creta Preparata → essence pigment → homogeneous → sterilization → quantitative filling
Example 5: the process flow of every 18~30g purslane leaf fresh goods leaf protein lactic acid drink special medicine purposes formula food:
Raw milk → lactic acid → sterilization → cooling (20 DEG C or so) → leaf protein concentrate → addition food auxiliary material, vitamin mineral
The food enrichments such as matter, food additives → thickener acesulfame potassium (mulser glue) → white granulated sugar (molten sugar) → mixing are stirred
Mix (≤30 DEG C) → citric acid, essence → homogeneous (15mpa, 30-40 DEG C) → 15 DEG C of cooling < → stirring 10min → homogeneous
(20mpa, 70-80 DEG C) → sterilizing → quantitative filling key points for operation:
1. raw material yogurt should be stirred until homogeneous no grumeleuse flow-like, fermentation acidity >=90 DEG C before use.Then it sterilizes, adds
Enter leaf protein concentrate.2. raw material yogurt leaf protein concentrate and dissolved sugar and thickener mixed liquor should be sufficiently mixed
Citric acid, essence and nutrition fortifier are added again after even and cooling (≤30 DEG C)；Composite nutrient should be first with 10 times of warm water (40-
45 DEG C) dissolution after be added, water temperature is sure not more than 50 DEG C, and otherwise nutrient easily loses, and citric acid also should be first with 10 times of cold-water solutions
It is slowly added to while stirring afterwards.3. adds citric acid calculation method, finished product per ton is if you need to increase by 100 ° of T, Ying Tianjia citric acid
7 .8kg.Produce this product should yogurt leaf protein concentrate, stabilizer mixed liquor after mixing, measure semi-finished product acidity,
Then it adjusts according to the above ratio, output aggregate controlling pH is in 42-48 ° of T.
Example 6: the production technology of every 18~30g purslane leaf fresh goods leaf protein whole-fat milk powder special medicine purposes formula food
Process:
Raw milk examination → filtering and purification → standardization → full-creamization → leaf protein concentrate → addition food auxiliary material, vitamin
The food enrichments such as minerals, food additives → be preheated to 50-55 DEG C → homogeneous (3 .5/16mpa) → sterilization (75
DEG C, 20s) → storage tank → vacuum concentration → spray drying → addition lecithin and cream → cooling → sieving → quantitative packet
Dress → nitrogen charging → sealing → inspection → vanning → inspection → factory.
Example 7: the production technology of every 18~30g purslane leaf fresh goods leaf protein skimmed milk powder special medicine purposes formula food
Process: raw milk examination → filtering and purification → standardization → centrifugal degreasing (dilute missible oil is separately cooked him and used after degreasing) → leaf protein are dense
Contracting liquid → addition food auxiliary material, the food enrichments such as vitamin and minerals, 50-55 DEG C of food additives → be preheated to →
Homogeneous (3 .5/16mpa) → sterilization (75 DEG C, 20s) → storage tank → vacuum concentration → spray drying → cooling → sieving → fixed
Measure packaging → vacuum nitrogen filling → sealing → inspection → vanning → inspection → factory.
The production technology stream of the modulation 18~30g purslane leaf fresh goods leaf protein milk powder special medicine purposes formula food of example 8
Journey: raw milk examination → filtering and purification → standardization → rich milk → leaf protein concentrate → addition food auxiliary material, food battalion
Support hardening agent, food additives → be preheated to 50-55 DEG C → homogeneous (3 .5/16mpa) → sterilization (75 DEG C, 20s) → whey egg
White powder dietary fiber multi-vitamins minerals → stirring → vacuum concentration → spray drying (lecithin and cream is added) → cold
But → dry-mixing heat sensitive material → sieving → quantitative package → vacuum nitrogen filling → sealing → inspection → vanning → inspection → go out
Factory.
Example 9: the production of every 18~30g purslane leaf fresh goods leaf protein infant formula special medicine purposes formula food
Process flow:
Raw milk examination → filtering and purification → standardization → rich milk → leaf protein concentrate → be preheated to 50-55 DEG C →
It is matter (3 .5/16mpa) → sterilization (75 DEG C, 20s) → desalination milk extract powder, multi-vitamins, minerals, choline, taurine, a variety of
Vegetable oil (fusing) → stirring → vacuum concentration → spray drying (lecithin and cream is added) → cooling → dry-mixing thermal sensitivity
Material, albumen powder, DHA, ARA → sieving → quantitative package → vacuum nitrogen filling → sealing → inspection → vanning → inspection → go out
Factory.
Example 10: the production work of every 18~30g purslane leaf fresh goods leaf protein adult formula's milk powder special medicine purposes formula food
Skill process:
Raw milk examination → filtering and purification → standardization → full-creamization → leaf protein concentrate → be preheated to 50-55 DEG C →
It is matter (3 .5/16mpa) → sterilization (75 DEG C, 20s) → desalination milk extract powder, multi-vitamins, minerals, choline, taurine, a variety of
Vegetable oil (fusing) → stirring → vacuum concentration → spray drying (lecithin and cream is added) → cooling → sieving (dry-mixing heat
Quick property material, albumen powder, DHA, ARA) → quantitative package → vacuum nitrogen filling → sealing → inspection → vanning → inspection → factory.
Example 11: the production technology stream of every 18~30g purslane leaf fresh goods leaf protein milk powder special medicine purposes formula food
Journey: raw milk examination → filtering and purification → leaf protein concentrate → nutrient, additive (dissolution) → be uniformly mixed →
Matter (65-70 DEG C, 15-20mpa) → sterilization (85 DEG C, 16s) → thermo-labile active material, dissolves and adds at immunocompetence protection
Add Protective substances → concentration → spray drying (spraying lecithin) → dry-mixed part nutrient → quantitative package → inspection → factory.
Example 12: the production of every 18~30g purslane leaf fresh goods leaf protein reducing blood lipid milk powder special medicine purposes formula food
Process flow:
Raw milk examination → filtering and purification → leaf protein concentrate, soybean protein isolate, heat-resistant activity DHA → mixing → various
Vegetable oil mixing → homogeneous (65-70 DEG C, 15-20mpa) → sterilization (85 DEG C, 16s) → concentration → spray drying (spraying lecithin
Rouge) → dry-mixed part DHA → quantitative package → inspection → factory.
Example 13: the production technology stream of every 18~30g purslane leaf fresh goods leaf protein cheese special medicine purposes formula food
Journey: raw milk → standardization → heat treatment → pre- maturation → curdled milk → cutting → hot soup, stirring → discharging whey → texture → are cut
Broken → plus salt → decoration → crushing → maturation → maturation raw material cleaning → cutting → subdivision cutting → leaf protein concentrate → addition
Food auxiliary material, the food enrichments such as vitamin and minerals, food additives → mixing → heating fusing → film-making → quickly
Cooling → quantitative package → outer packing → finished product.
1. raw material is cut --- it is cut into the bulk of 10cm × 10cm
2. subdivision cutting --- raw material is cut into rotten shape by melting pot or using particular device
3. heating fusing --- cheese mix is heated to 80 DEG C, while carrying out appropriate shear treatment, in the process
Shear treatment is as mild as possible.4. film-making, quantitative package --- the processed cheese mixture of fusing enters independent packet on chip
Installation carries out quantitative package.5. be quickly cooled down --- with 0-4 DEG C of ice water rapidly by sheet of cheese temperature be down to 10 DEG C with
On.
Example 14: every 18~30g fresh goods purslane leaf protein icecream production process:
Raw milk, leaf protein concentrate, white granulated sugar → addition food auxiliary material, the food enrichments such as vitamin and minerals, food
Product additive → mixing → batch sterilization or continuous sterilizing → homogeneous → cooling → aging → essence pigment etc. → air → continuous
It congeals or batch congeals the → solid ingredients → quantitative package → hardening → packaging/storage such as nut.
Example 15: the production of every 18~30g purslane leaf fresh goods leaf protein cow's milk effervescent tablet special medicine purposes formula food
Process flow:
Raw milk, effervescent agent, holds infusion, disintegrating agent, food enrichment, food at leaf protein thickened solid → addition sweetener
Product additive → ingredient → granulation → mixing → tabletting → quantitative package.
1. the mechanism of action of lye react with acid generates carbon dioxide, application method be usually by PVP ethanol solution and
Sour separately granulation, or take the alkali direct tablet compressing of crystalline state.Tartaric acid and sodium bicarbonate are 1:2 .5 or so, citric acid and carbonic acid
The ratio of hydrogen sodium is 7:10, and citric acid: sodium bicarbonate: the ratio of sodium carbonate is 7:9:1.
Soda acid dosage will at least account for more than half of entire tablet weight, just be able to satisfy the disintegration requirement of pharmacopeia.Preparation
When one granulation of bronsted lowry acids and bases bronsted lowry when add, one is additional, and 5% PVP-ethyl alcohol of granulation respectively adds half inside and outside PVP.
Alkali source --- there are sodium carbonate, sodium bicarbonate, potassium carbonate, saleratus, calcium carbonate etc..Acid source --- there is citric acid,
Tartaric acid, fumaric acid, adipic acid, malic acid etc..
2. lubricant plays a very important role the preparation of effervescent tablet
Lubricant: Macrogol 4000 or 6000, lauryl sodium sulfate, Stepanol MG, L-Leu, benzoic acid
Sodium, enuatrol, sodium chloride, sodium acetate, boric acid etc..
Dosage: boric acid 1%, sodium benzoate 5%, enuatrol 5%, sodium chloride 5%, sodium acetate 5%
3. production process must strictly prevent the absorption of moisture, particle and tabletting workshop will control the temperature humidity of air, phase
To humid control 20%-25%, temperature 18-21% or 15-25 DEG C.
4. before tabletting, slowly starts tablet press machine, tablet press machine turntable, tablet press machine operating are toasted with powerful infrared ray
After a period of time, formed punch fever, upper undershoot and middle mould temperature are increased, and sticking is just less obvious.
5. makes moisture be reduced to 1% or less when dry.
Claims (9)
1. a kind of production method of purslane leaf protein special medicine formula food: it is characterized in that purslane leaf leaf protein is added
Work technology merges utilization with dairy products processing technology seamless interfacing；Production method includes the following steps: that raw material selects, and selects leaf egg
The purslane leaf fresh goods of white rich content, washes with water, it is desirable that without soil, sandstone, metal impurities, removing is not suitable for producing food
Composition and it is other harm health substance；
The herbaceous plant cleaned up is sent into the Multi-functional squeezer for integrating crushing, mashing, squeezing by the 1st extraction,
Extracting solution is collected, filter residue is used as the 2nd extraction, then extracts through the 2nd time, and 2 times of heavy water are added in filter residue and cook extractant, then
In secondary feeding Multi-functional squeezer, No. the 2nd extracting solution is collected, filter residue is used as the 3rd extraction, then extracts through the 3rd time, adds in filter residue
Enter and make extractant with the water of last fetched as much, be fed again into Multi-functional squeezer, collects No. the 3rd extracting solution；
1st time, the 2nd time, No. the 3rd extracting solution are merged, is sent into high pressure homogenizer and carries out double-stage homogenization, homogenizing temperature 55-80
DEG C, then 10-25mpa of homogenization pressure is concentrated or is dried, purslane leaf leaf protein concentrate or leaf protein powder are obtained；
The careless slag or leaf slag of separation are sent into grass drier, by high temperature air, wet leaves grass slag is made to be dried to leaf grass rapidly
Then powder is made " addition leaf combinated feed of grass powder " for milk cattle cultivating, collects gained fresh cow milk, through acidity, relative concentration, thin
After bacterium sum, detection are qualified, successively through filtering, after cow's milk clearing machine centrifugal treating impurity, be standardized according to fat content,
4 DEG C or so are cooled to store for future use；
Above-mentioned gained leaf protein concentrate or leaf protein powder are merged with gained cow's milk, add food auxiliary material, food nutrient fortifying
Agent, food additives through homogeneous, heat treatment, sterilization, cooling, are made liquid or solid-state leaf protein dairy product, and press every 6-
Leaf protein dairy products quantitative filling made by 30g fresh goods, packaging；Finally gained barnyard manure is used for green belonging to purslane leaf
The plantation of color plant.
2. a kind of production method of green leaf protein special medicine formula food described in accordance with the claim 1: it is characterized in that
Dosage used is the administrated method doubled according to fresh goods, i.e., " dictionary of medicinal plant " purslane leaf dry product dosage is 9-15 grams, this
Invention fresh goods dosage is 18~30g；And leaf protein cream special medicine purposes formula food made by every dose of purslane leaf is determined
Measure filling and package.
3. a kind of production method of purslane leaf protein special medicine formula food described in accordance with the claim 1, it is characterized in that
" addition leaf combinated feed of grass powder " is made in isolated leaf grass slag, and removes the bitter peculiar smell in feed, 1. utilizes addition 0
.3-0 the beta-cyclodextrin of .5 embeds removing bitter taste and puckery, and 2. suitable syrup and Nacl is added in, because suitable sweet taste with it is suitable
Saline taste can correct bitter taste, 3. vitamin A, vitamin C is added, bitter taste in any rectifiable feed in vitamin E,
Astringent taste can add agar to correct with syrup, and 4. covers bitter peculiar smell using sweetener, acid, flavors and fragrances；More than
The removing bitter taste and puckery that method is also used for leaf protein cream removes peculiar smell, and the leaf grass slag that every dose of purslane leaf is separated, and made " adds
Add leaf combinated feed of grass powder ", the milk cow cultivated, gained cow's milk, made leaf protein cream special medicine purposes formula food
Quantitative filling, packaging.
4. a kind of production method of purslane leaf protein special medicine formula food described in accordance with the claim 1, feature exist
It is by above-mentioned gained leaf protein concentrate or leaf protein powder and institute in liquid leaf protein product is respectively prepared in above-mentioned purslane leaf
Cow's milk merge, be added cocoa, coffee, fruit juice, sucrose, food enrichment, food additives, it is heated mixing, stirring,
Homogeneous, sterilization, filling manufactured 1. vitamin enrichment leaf protein are newborn, 2. leaf protein milk beverage, 3. Low lactose milk leaf protein
Cream, 4. dietary fiber leaf protein is newborn, 5. high-calcium leaf albumin milk.
5. a kind of production method of purslane leaf protein special medicine formula food described in accordance with the claim 1, feature exist
It is to pass through above-mentioned gained cow's milk in leaf protein lactic acid drink special medicine purposes formula food is respectively prepared in above-mentioned purslane leaf
Gained green leaf protein concentrated solution, white granulated sugar, food enrichment, food additives, again are added in lactobacillus-fermented, sterilizing
Through second homogenate, sterilizing, quantitative filling.
6. a kind of production method of purslane leaf protein special medicine formula food described in accordance with the claim 1, feature exist
It is to utilize above-mentioned gained leaf protein concentrate or leaf protein powder, gained in leaf protein milk powder is respectively prepared in above-mentioned purslane leaf
Cow's milk is primary raw material, addition or does not add food auxiliary material, food enrichment, food additives, through homogeneous, preheats, kills
Bacterium, drying, goes out powder, cooling, manufactured powdered leaf protein cream special medicine purposes formula food, and quantitative package at concentration.
7. a kind of production method of purslane leaf protein special medicine formula food described in accordance with the claim 1, feature exist
It is with above-mentioned gained cow's milk through equal in leaf protein cheese special medicine purposes formula food is respectively prepared in above-mentioned purslane leaf
Matter, heat treatment, pre fermentation add calcium chloride, curdled milk and processing, add cheese made of salt, then cleaned, cutting, subdivision cutting,
Above-mentioned gained leaf protein concentrate or leaf protein powder, food auxiliary material, food enrichment, food additives is added, mixed,
Heating fusing film-making, sterilizing, quantitative package.
8. a kind of production method of purslane leaf protein special medicine formula food described in accordance with the claim 1, feature exist
It is to utilize above-mentioned gained leaf protein in leaf protein ice cream special medicine purposes formula food is respectively prepared in above-mentioned purslane leaf
Concentrate or leaf protein powder, gained cow's milk are primary raw material, add food auxiliary material, food enrichment, food additives, warp
Mixing, homogeneous, emulsification, cooling, aging, congeals, hardens, the molding of different type product at sterilization, quantitative package.
9. a kind of production method of purslane leaf protein special medicine formula food described in accordance with the claim 1, feature exist
In leaf protein cow's milk effervescent tablet special medicine purposes formula food is respectively prepared in above-mentioned purslane leaf；It is with above-mentioned gained solid-state
Leaf protein milk powder is primary raw material, and addition sweetener, effervescent agent hold infusion, food enrichment, food additives, through adjusting
Match, pelletize, mixing, tabletting, quantitative package.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910616514.2A CN110278998A (en) | 2017-02-18 | 2017-02-18 | A kind of purslane leaf protein special medicine purposes formula food |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910616514.2A CN110278998A (en) | 2017-02-18 | 2017-02-18 | A kind of purslane leaf protein special medicine purposes formula food |
| CN201710087854.1A CN106857846A (en) | 2017-02-18 | 2017-02-18 | 23 kinds of leaf protein special medicine purposes formula foods |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710087854.1A Division CN106857846A (en) | 2017-02-18 | 2017-02-18 | 23 kinds of leaf protein special medicine purposes formula foods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110278998A true CN110278998A (en) | 2019-09-27 |
Family
ID=59166510
Family Applications (10)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910615002.4A Withdrawn CN110353041A (en) | 2017-02-18 | 2017-02-18 | A kind of lophatherum gracile leaf protein special medicine purposes formula food |
| CN201910618116.4A Withdrawn CN110226629A (en) | 2017-02-18 | 2017-02-18 | A kind of aloe leaf protein special medicine purposes formula food |
| CN201910617851.3A Withdrawn CN110226627A (en) | 2017-02-18 | 2017-02-18 | A kind of houttuynia curdatu leaf albumen special medicine purposes formula food |
| CN201910616514.2A Withdrawn CN110278998A (en) | 2017-02-18 | 2017-02-18 | A kind of purslane leaf protein special medicine purposes formula food |
| CN201910616047.3A Withdrawn CN110292069A (en) | 2017-02-18 | 2017-02-18 | A kind of mulberry leaf leaf protein special medicine purposes formula food |
| CN201910618916.6A Withdrawn CN110235941A (en) | 2017-02-18 | 2017-02-18 | A kind of folium sennae leaf protein special medicine purposes formula food |
| CN201910614548.8A Withdrawn CN110432323A (en) | 2017-02-18 | 2017-02-18 | A kind of field thistle leaf protein special medicine purposes formula food |
| CN201910618028.4A Withdrawn CN110226628A (en) | 2017-02-18 | 2017-02-18 | A kind of Herba Plantaginis extract albumen special medicine purposes formula food |
| CN201710087854.1A Pending CN106857846A (en) | 2017-02-18 | 2017-02-18 | 23 kinds of leaf protein special medicine purposes formula foods |
| CN201910617825.0A Withdrawn CN110226626A (en) | 2017-02-18 | 2017-02-18 | A kind of Folium Taraxacum albumen special medicine purposes formula food |
Family Applications Before (3)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910615002.4A Withdrawn CN110353041A (en) | 2017-02-18 | 2017-02-18 | A kind of lophatherum gracile leaf protein special medicine purposes formula food |
| CN201910618116.4A Withdrawn CN110226629A (en) | 2017-02-18 | 2017-02-18 | A kind of aloe leaf protein special medicine purposes formula food |
| CN201910617851.3A Withdrawn CN110226627A (en) | 2017-02-18 | 2017-02-18 | A kind of houttuynia curdatu leaf albumen special medicine purposes formula food |
Family Applications After (6)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910616047.3A Withdrawn CN110292069A (en) | 2017-02-18 | 2017-02-18 | A kind of mulberry leaf leaf protein special medicine purposes formula food |
| CN201910618916.6A Withdrawn CN110235941A (en) | 2017-02-18 | 2017-02-18 | A kind of folium sennae leaf protein special medicine purposes formula food |
| CN201910614548.8A Withdrawn CN110432323A (en) | 2017-02-18 | 2017-02-18 | A kind of field thistle leaf protein special medicine purposes formula food |
| CN201910618028.4A Withdrawn CN110226628A (en) | 2017-02-18 | 2017-02-18 | A kind of Herba Plantaginis extract albumen special medicine purposes formula food |
| CN201710087854.1A Pending CN106857846A (en) | 2017-02-18 | 2017-02-18 | 23 kinds of leaf protein special medicine purposes formula foods |
| CN201910617825.0A Withdrawn CN110226626A (en) | 2017-02-18 | 2017-02-18 | A kind of Folium Taraxacum albumen special medicine purposes formula food |
Country Status (1)
| Country | Link |
|---|---|
| CN (10) | CN110353041A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758776A (en) * | 2020-07-08 | 2020-10-13 | 广西壮族自治区农业科学院 | Preparation method of high-protein corn normal-temperature yoghourt |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000166467A (en) * | 1998-12-10 | 2000-06-20 | Nippon Kefia Kk | Health food containing fermented milk product and herbs |
| CN106387294A (en) * | 2016-05-09 | 2017-02-15 | 李明 | Eight green leaf protein health-care products |
-
2017
- 2017-02-18 CN CN201910615002.4A patent/CN110353041A/en not_active Withdrawn
- 2017-02-18 CN CN201910618116.4A patent/CN110226629A/en not_active Withdrawn
- 2017-02-18 CN CN201910617851.3A patent/CN110226627A/en not_active Withdrawn
- 2017-02-18 CN CN201910616514.2A patent/CN110278998A/en not_active Withdrawn
- 2017-02-18 CN CN201910616047.3A patent/CN110292069A/en not_active Withdrawn
- 2017-02-18 CN CN201910618916.6A patent/CN110235941A/en not_active Withdrawn
- 2017-02-18 CN CN201910614548.8A patent/CN110432323A/en not_active Withdrawn
- 2017-02-18 CN CN201910618028.4A patent/CN110226628A/en not_active Withdrawn
- 2017-02-18 CN CN201710087854.1A patent/CN106857846A/en active Pending
- 2017-02-18 CN CN201910617825.0A patent/CN110226626A/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| CN110292069A (en) | 2019-10-01 |
| CN110226629A (en) | 2019-09-13 |
| CN110353041A (en) | 2019-10-22 |
| CN110432323A (en) | 2019-11-12 |
| CN110226626A (en) | 2019-09-13 |
| CN110235941A (en) | 2019-09-17 |
| CN110226628A (en) | 2019-09-13 |
| CN110226627A (en) | 2019-09-13 |
| CN106857846A (en) | 2017-06-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102242070B (en) | Method for artificially culturing paecilomyces cicadae and application of culturing product thereof | |
| CN106343090A (en) | Fructus siraitiae, prebiotic and chrysanthemum flower tea instant beverage and preparation method thereof | |
| CN101570723B (en) | Mulberry fruit health care nutritious liquor and preparation method thereof | |
| CN101773160A (en) | Method for processing seabuckthorn yogurt slices | |
| CN102783612B (en) | Manufacture technology for green tea rice | |
| CN107006748A (en) | A kind of rose soda water and its production method | |
| CN103859318A (en) | Sugar-reduced red jujube haw slices | |
| CN107156747A (en) | A kind of cordyceps sinensis walnut peptide nutrient powder and preparation method thereof | |
| CN106235318A (en) | The method preparing ferment for primary raw material with Flos Lonicerae, Rhizoma Curcumae Longae | |
| CN103750489A (en) | Honey pomelo pericarp powder electuary and preparation method thereof | |
| CN106387294A (en) | Eight green leaf protein health-care products | |
| CN104031807A (en) | Harmonizing health wine for ladies and preparation method thereof | |
| KR101018061B1 (en) | Jujube jam and manufacturing method thereof | |
| CN109156672A (en) | A kind of Saussurea involucrata culture composite fruit juice drink | |
| CN104543649A (en) | Preparation method of honeydew melon contained jam | |
| CN110278998A (en) | A kind of purslane leaf protein special medicine purposes formula food | |
| CN103750478B (en) | Prostate health functional drink | |
| CN106376797A (en) | Hericium erinaceus-malt composite vegetable beverage and preparation process thereof | |
| CN1056966C (en) | Seabuckthorn and chinese stone nutrient liquor | |
| CN105831636A (en) | Kiwifruit vitamin C chewable tablet and preparation method thereof | |
| CN107821902A (en) | A kind of sugarcane effervescent tablet and its production method | |
| CN108522839A (en) | A kind of fermented feed and preparation method thereof of enhancing goat immune power | |
| CN103750490A (en) | Honey pomelo pericarp powder electuary and preparation method thereof | |
| KR20190140738A (en) | Vinegar compositions comprising tonic material and manufacturing method thereof | |
| CN102987497A (en) | Gingko and wheat germ health-care beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190927 |