CN111713621A - Selenium-rich quinoa fermented milk and preparation method thereof - Google Patents
Selenium-rich quinoa fermented milk and preparation method thereof Download PDFInfo
- Publication number
- CN111713621A CN111713621A CN202010034925.3A CN202010034925A CN111713621A CN 111713621 A CN111713621 A CN 111713621A CN 202010034925 A CN202010034925 A CN 202010034925A CN 111713621 A CN111713621 A CN 111713621A
- Authority
- CN
- China
- Prior art keywords
- quinoa
- milk
- selenium
- malt
- fermented milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000006162 Chenopodium quinoa Species 0.000 title claims abstract description 177
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 40
- 239000011669 selenium Substances 0.000 title claims abstract description 40
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 40
- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 77
- 235000013336 milk Nutrition 0.000 claims abstract description 77
- 239000008267 milk Substances 0.000 claims abstract description 77
- 210000004080 milk Anatomy 0.000 claims abstract description 77
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 73
- 239000008367 deionised water Substances 0.000 claims abstract description 52
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 52
- 239000000843 powder Substances 0.000 claims abstract description 34
- 238000004140 cleaning Methods 0.000 claims abstract description 31
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 238000000227 grinding Methods 0.000 claims abstract description 17
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 14
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims abstract description 14
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 14
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 12
- 235000013861 fat-free Nutrition 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 239000007787 solid Substances 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000007792 addition Methods 0.000 claims abstract description 4
- 230000004913 activation Effects 0.000 claims abstract description 3
- 238000007605 air drying Methods 0.000 claims abstract description 3
- 238000010298 pulverizing process Methods 0.000 claims abstract description 3
- 229940091258 selenium supplement Drugs 0.000 claims description 34
- 238000002791 soaking Methods 0.000 claims description 23
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 14
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 14
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 14
- 239000001963 growth medium Substances 0.000 claims description 14
- 238000011081 inoculation Methods 0.000 claims description 14
- 229960001471 sodium selenite Drugs 0.000 claims description 14
- 239000011781 sodium selenite Substances 0.000 claims description 14
- 235000015921 sodium selenite Nutrition 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 230000003213 activating effect Effects 0.000 claims description 10
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims description 9
- 229930003944 flavone Natural products 0.000 claims description 9
- 150000002212 flavone derivatives Chemical class 0.000 claims description 9
- 235000011949 flavones Nutrition 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 9
- 238000007873 sieving Methods 0.000 claims description 9
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims description 9
- 239000007858 starting material Substances 0.000 claims description 8
- 238000012258 culturing Methods 0.000 claims description 7
- 238000005485 electric heating Methods 0.000 claims description 7
- 230000035784 germination Effects 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 238000004321 preservation Methods 0.000 claims description 7
- 235000020183 skimmed milk Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 229930003935 flavonoid Natural products 0.000 abstract description 2
- 150000002215 flavonoids Chemical class 0.000 abstract description 2
- 235000017173 flavonoids Nutrition 0.000 abstract description 2
- 235000021049 nutrient content Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 6
- 235000014048 cultured milk product Nutrition 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 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 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 229930003427 Vitamin E Natural products 0.000 description 2
- 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 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 208000030507 AIDS Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000006587 Glutathione peroxidase Human genes 0.000 description 1
- 108700016172 Glutathione peroxidases Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- AUYYCJSJGJYCDS-LBPRGKRZSA-N Thyrolar Chemical class IC1=CC(C[C@H](N)C(O)=O)=CC(I)=C1OC1=CC=C(O)C(I)=C1 AUYYCJSJGJYCDS-LBPRGKRZSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000005495 thyroid hormone Substances 0.000 description 1
- 229940036555 thyroid hormone Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01C—PLANTING; SOWING; FERTILISING
- A01C1/00—Apparatus, or methods of use thereof, for testing or treating seed, roots, or the like, prior to sowing or planting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Soil Sciences (AREA)
- Environmental Sciences (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses selenium-rich quinoa fermented milk and a preparation method thereof, wherein quinoa is screened, selected, soaked and germinated to prepare quinoa malt; collecting buds of rhizoma et radix Veratri, cleaning, air drying, and pulverizing to obtain rhizoma et radix Veratri bud powder; mixing quinoa malt powder with deionized water, and grinding to obtain quinoa malt milk; quinoa malt milk is inoculated with lactobacillus bulgaricus and streptococcus thermophilus after gelatinization, selenium addition, sterilization, cooling and strain activation, and then fermented to prepare selenium-rich quinoa fermented milk; the protein content of the quinoa fermented milk is more than or equal to 3.8 percent; the fat content is more than or equal to 3.4 percent; the solid of the non-fat milk is more than or equal to 9.2 percent; acidity 75-85 ° T; the viable count is 9.5-9.8log CFU/mL. Compared with the traditional quinoa fermented milk, the contents of protein, fat, non-fat milk solid and total flavonoids in the fermented milk are obviously improved, the acidity is slightly reduced, and the influence of overhigh acidity of the fermented milk on the taste is avoided; the trace selenium is added into the fermented milk, so that the health care function of the fermented milk is enhanced while the original flavor is maintained and the nutrient content is improved, and the health of people lacking selenium is improved.
Description
Technical Field
The invention relates to the technical field of grain lactobacillus beverages, and particularly relates to selenium-rich quinoa fermented milk and a preparation method thereof.
Background
With the rapid development of economy in China, the living standard of people is increasingly improved, the consumption of grain lactobacillus products is continuously increased, and a grain lactobacillus beverage integrating organic, natural, healthy and nutritional functions is more popular with the masses. Due to the unique comprehensive nutritive value of the quinoa, the quinoa is considered as the only single plant food which can meet the basic nutritional requirements of human bodies by combining the food and agricultural organization of China.
Selenium and vitamin E are antioxidants, and supplement each other, so that the selenium and vitamin E can prevent aging and tissue hardening caused by oxidation, and can reduce the change speed at least; it also has effects of activating immune system and preventing cancer, and is essential trace mineral. Selenium is involved in the formation of many enzymes, particularly glutathione peroxidase, which protect cells and tissues and maintain their normal function. Selenium also has a detoxifying effect because selenium has a good affinity for metals. Selenium has strong oxidation resistance, and has cardiovascular protection and antitumor effects. Regulation of thyroid hormone; maintain normal immunity, anti-AIDS effect, and maintain normal fertility.
However, the traditional quinoa fermented milk has a single health-care function, is lack of selenium-enriched fermented milk, and has low contents of fat, protein, non-fat milk solid and total flavonoids and high acidity.
Disclosure of Invention
The invention aims to provide selenium-rich quinoa fermented milk and a preparation method thereof, and aims to solve the problems that the conventional quinoa fermented milk is single in health care function, is lack of selenium-rich fermented milk, and is low in fat, protein, non-fat milk solid and total flavone content and high in acidity.
In order to achieve the purpose, the invention provides the following technical scheme: selenium-rich quinoa fermented milk and a preparation method thereof, and is characterized in that: sieving quinoa, selecting, soaking, and germinating to obtain quinoa malt; collecting buds of rhizoma et radix Veratri, cleaning, air drying, and pulverizing to obtain rhizoma et radix Veratri bud powder; mixing quinoa malt powder with deionized water, and grinding to obtain quinoa malt milk; quinoa malt milk is inoculated with lactobacillus bulgaricus and streptococcus thermophilus after gelatinization, selenium addition, sterilization, cooling and strain activation, and then fermented to prepare selenium-rich quinoa fermented milk; the protein content of the quinoa fermented milk is more than or equal to 3.8 percent; the fat content is more than or equal to 3.4 percent; the solid of the non-fat milk is more than or equal to 9.2 percent; acidity 75-85 ° T; the viable count is 9.5-9.8log CFU/mL; the total flavone content is 36-39mg/100 mL.
The preparation method of the quinoa fermented milk comprises the following steps:
1) quinoa seeds: fresh, filled seeds are selected.
2) Sieving and selecting: and (3) carefully selecting fresh and plump quinoa seeds to remove impurities.
3) Soaking: the method comprises the steps of firstly cleaning seeds with clear water, then putting the seeds into deionized water for soaking for 30 minutes, then cleaning the seeds with flowing deionized water for 10 minutes, and after cleaning, putting the seeds into the deionized water again for soaking for 3 hours.
4) And (3) germination and bud collection: adding a proper amount of deionized water at the bottom of the bean sprout growing machine, putting the cleaned quinoa into the bean sprout growing machine, connecting a power supply, setting the temperature to be 30 ℃, waiting for 24 hours, and collecting the quinoa malt.
5) Cleaning: rubbing and peeling the germinated quinoa malt, and washing with deionized water.
6) Air-blast drying and crushing: placing the cleaned quinoa sprouts into an electric heating constant-temperature blast drying oven, setting the temperature at 30 ℃, taking out the quinoa sprouts after 24 hours, crushing the quinoa sprouts by using a crusher to obtain 60-mesh quinoa sprout powder, and preserving the quinoa sprout powder at low temperature.
7) Grinding: mixing rhizoma et radix Veratri Tribuli bud powder with 60 deg.C deionized water at a ratio of 1-3: 6(g/mL), and grinding with a food processor for 2 min.
8) Pasting: placing the grinded quinoa malt milk in a constant temperature magnetic stirrer at 80 deg.C, heating and stirring for 60min until paste is formed.
9) Adding selenium: adding a proper amount of sodium selenite into the gelatinized quinoa malt milk, and adding 200-300 mu g of sodium selenite into each kilogram of quinoa malt milk.
10) And (3) sterilization and cooling: adding water to water line before use, placing gelatinized and selenium-added quinoa sprout milk in a sterilizer, closing cover, checking state of exhaust valve and safety valve, and turning on power supply. When the pressure rises to 0.15MPa (121 ℃), the sterilizing pot automatically deflates, and then the time is started for 15 min. After the specified time is reached, the power supply is closed, and the air release valve is opened to release air slowly; when the pressure indicator is reduced to 0.00MPa, the air release valve can be opened to take out the quinoa malt milk when no steam is discharged, and the quinoa malt milk is cooled.
11) Activating strains: mixing skimmed milk powder with deionized water at a ratio of 1: 10, dissolving thoroughly, sterilizing at 115 deg.C under high temperature and high pressure for 15min to obtain culture medium, inoculating 0.5g mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus in biological clean safe cabinet into the culture medium, and shaking in gas bath constant temperature culture oscillator for two hours for activating strain. Making into starter, and storing at 0-4 deg.C.
12) Inoculation: inoculating the leaven into the cooled quinoa malt milk according to the inoculation amount of 3.5-4.5%.
13) And (3) heat preservation fermentation: fermenting and culturing the quinoa malt milk in a constant-temperature constant-humidity incubator at a certain temperature for a certain time.
Preferably, the ratio of lactobacillus bulgaricus to streptococcus thermophilus is 1: 2.2-3.7.
Preferably, the fermentation temperature of the quinoa malt milk is 38-43 ℃, and the fermentation time is as follows: 6-8 h.
Preferably, the lactobacillus bulgaricus is lactobacillus delbrueckii subsp bulgaricus.
Compared with the prior art, the invention has the beneficial effects that: through deep research on the fermentation temperature, strains and addition proportion, the quinoa fermented milk beverage with milk yellow color and delicious taste is screened out, the contents of protein, fat, non-fat milk solid and total flavone in fermented milk are obviously improved compared with the traditional quinoa fermented milk, and the acidity is slightly reduced, so that the influence of overhigh acidity of the fermented milk on the pure taste is avoided; in addition, the trace selenium is added into the fermented milk, so that the health-care function of the fermented milk is enhanced while the original flavor is maintained and the nutritional ingredients are improved, the health of people lacking selenium is improved, and the fermented milk has a wide market prospect.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is in no way intended to limit the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The test was conducted in the microbiology laboratory at Union mussel-Port school on days 5 and 5 to 30 in 2019.
The sources of strains and materials are as follows:
example 1
1) Quinoa seeds: fresh, filled seeds are selected.
2) Sieving and selecting: and (3) carefully selecting fresh and plump quinoa seeds to remove impurities.
3) Soaking: the method comprises the steps of firstly cleaning seeds with clear water, then putting the seeds into deionized water for soaking for 30 minutes, then cleaning the seeds with flowing deionized water for 10 minutes, and after cleaning, putting the seeds into the deionized water again for soaking for 3 hours.
4) And (3) germination and bud collection: adding a proper amount of deionized water at the bottom of the bean sprout growing machine, putting the cleaned quinoa into the bean sprout growing machine, connecting a power supply, setting the temperature to be 30 ℃, waiting for 24 hours, and collecting the quinoa malt.
5) Cleaning: rubbing and peeling the germinated quinoa malt, and washing with deionized water.
6) Air-blast drying and crushing: placing the cleaned quinoa sprouts into an electric heating constant-temperature blast drying oven, setting the temperature at 30 ℃, taking out the quinoa sprouts after 24 hours, crushing the quinoa sprouts by using a crusher to obtain 60-mesh quinoa sprout powder, and preserving the quinoa sprout powder at low temperature.
7) Grinding: mixing rhizoma et radix Veratri Tribuli bud powder with 60 deg.C deionized water at a ratio of 1: 6(g/mL), and grinding with a food processor for 2 min.
8) Pasting: placing the grinded quinoa malt milk in a constant temperature magnetic stirrer at 80 deg.C, heating and stirring for 60min until paste is formed.
9) Adding selenium: adding a proper amount of sodium selenite into the gelatinized quinoa malt milk, and adding 200 mu g of sodium selenite into each kilogram of quinoa malt milk.
10) And (3) sterilization and cooling: adding water to water line before use, placing gelatinized and selenium-added quinoa sprout milk in a sterilizer, closing cover, checking state of exhaust valve and safety valve, and turning on power supply. When the pressure rises to 0.15MPa (121 ℃), the sterilizing pot automatically deflates, and then the time is started for 15 min. After the specified time is reached, the power supply is closed, and the air release valve is opened to release air slowly; when the pressure indicator is reduced to 0.00MPa, the air release valve can be opened to take out the quinoa malt milk when no steam is discharged, and the quinoa malt milk is cooled.
11) Activating strains: the skim milk powder and deionized water are mixed fully at a ratio of 1: 10, dissolved and sterilized at high temperature and high pressure of 115 ℃ for 15min to prepare a culture medium, 0.5g of mixed strains of lactobacillus bulgaricus and streptococcus thermophilus at a ratio of 1: 2.5 are inoculated into the culture medium in a biological clean safety cabinet, and the strains are activated by shaking in an air bath constant temperature culture oscillator for two hours. Making into starter, and storing at 0-4 deg.C.
12) Inoculation: inoculating the leaven into the cooled quinoa malt milk according to the inoculation amount of 3.5.
13) And (3) heat preservation fermentation: fermenting and culturing the quinoa malt milk in a constant temperature and humidity incubator at 38 ℃ for 6 h.
The quinoa fermented milk product prepared by the processing has a milky yellow color and a unique flavor; the detection shows that the protein content of the product is 3.9 percent, the fat content is 3.4 percent, the solid content of the non-fat milk is 9.5 percent, the acidity is 78 DEG T, and the viable count is 9.5 logCFU/mL; the total flavone content is 37mg/100 mL.
Example 2
1) Quinoa seeds: fresh, filled seeds are selected.
2) Sieving and selecting: and (3) carefully selecting fresh and plump quinoa seeds to remove impurities.
3) Soaking: the method comprises the steps of firstly cleaning seeds with clear water, then putting the seeds into deionized water for soaking for 30 minutes, then cleaning the seeds with flowing deionized water for 10 minutes, and after cleaning, putting the seeds into the deionized water again for soaking for 3 hours.
4) And (3) germination and bud collection: adding a proper amount of deionized water at the bottom of the bean sprout growing machine, putting the cleaned quinoa into the bean sprout growing machine, connecting a power supply, setting the temperature to be 30 ℃, waiting for 24 hours, and collecting the quinoa malt.
5) Cleaning: rubbing and peeling the germinated quinoa malt, and washing with deionized water.
6) Air-blast drying and crushing: placing the cleaned quinoa sprouts into an electric heating constant-temperature blast drying oven, setting the temperature at 30 ℃, taking out the quinoa sprouts after 24 hours, crushing the quinoa sprouts by using a crusher to obtain 60-mesh quinoa sprout powder, and preserving the quinoa sprout powder at low temperature.
7) Grinding: mixing rhizoma et radix Veratri Tribuli bud powder with 60 deg.C deionized water at a ratio of 1.5: 6(g/mL), and grinding with a food processor for 2 min.
8) Pasting: placing the grinded quinoa malt milk in a constant temperature magnetic stirrer at 80 deg.C, heating and stirring for 60min until paste is formed.
9) Adding selenium: adding a proper amount of sodium selenite into the gelatinized quinoa malt milk, and adding 200 mu g of sodium selenite into each kilogram of quinoa malt milk.
10) And (3) sterilization and cooling: adding water to water line before use, placing gelatinized and selenium-added quinoa sprout milk in a sterilizer, closing cover, checking state of exhaust valve and safety valve, and turning on power supply. When the pressure rises to 0.15MPa (121 ℃), the sterilizing pot automatically deflates, and then the time is started for 15 min. After the specified time is reached, the power supply is closed, and the air release valve is opened to release air slowly; when the pressure indicator is reduced to 0.00MPa, the air release valve can be opened to take out the quinoa malt milk when no steam is discharged, and the quinoa malt milk is cooled.
11) Activating strains: the skim milk powder and deionized water are mixed fully at a ratio of 1: 10, dissolved and sterilized at high temperature and high pressure of 115 ℃ for 15min to prepare a culture medium, 0.5g of mixed strains of lactobacillus bulgaricus and streptococcus thermophilus at a ratio of 1: 2.7 are inoculated into the culture medium in a biological clean safety cabinet, and the strains are activated by shaking in an air bath constant temperature culture oscillator for two hours. Making into starter, and storing at 0-4 deg.C.
12) Inoculation: inoculating the leaven into the cooled quinoa malt milk according to the inoculation amount of 3.7.
13) And (3) heat preservation fermentation: fermenting and culturing the quinoa malt milk in a constant temperature and humidity incubator at 38 ℃ for 7 h.
The quinoa fermented milk product prepared by the processing has a milky yellow color and a unique flavor; the detection shows that the protein content of the product is 3.8 percent, the fat content is 3.6 percent, the solid content of the non-fat milk is 9.2 percent, the acidity is 82 DEG T, and the viable count is 9.7 logCFU/mL; the content of total flavone is 36mg/100 mL.
Example 3
1) Quinoa seeds: fresh, filled seeds are selected.
2) Sieving and selecting: and (3) carefully selecting fresh and plump quinoa seeds to remove impurities.
3) Soaking: the method comprises the steps of firstly cleaning seeds with clear water, then putting the seeds into deionized water for soaking for 30 minutes, then cleaning the seeds with flowing deionized water for 10 minutes, and after cleaning, putting the seeds into the deionized water again for soaking for 3 hours.
4) And (3) germination and bud collection: adding a proper amount of deionized water at the bottom of the bean sprout growing machine, putting the cleaned quinoa into the bean sprout growing machine, connecting a power supply, setting the temperature to be 30 ℃, waiting for 24 hours, and collecting the quinoa malt.
5) Cleaning: rubbing and peeling the germinated quinoa malt, and washing with deionized water.
6) Air-blast drying and crushing: placing the cleaned quinoa sprouts into an electric heating constant-temperature blast drying oven, setting the temperature at 30 ℃, taking out the quinoa sprouts after 24 hours, crushing the quinoa sprouts by using a crusher to obtain 60-mesh quinoa sprout powder, and preserving the quinoa sprout powder at low temperature.
7) Grinding: mixing rhizoma et radix Veratri Tribuli bud powder with 60 deg.C deionized water at a ratio of 2: 6(g/mL), and grinding with a food processor for 2 min.
8) Pasting: placing the grinded quinoa malt milk in a constant temperature magnetic stirrer at 80 deg.C, heating and stirring for 60min until paste is formed.
9) Adding selenium: adding a proper amount of sodium selenite into the gelatinized quinoa malt milk, and adding 200 mu g of sodium selenite into each kilogram of quinoa malt milk.
10) And (3) sterilization and cooling: adding water to water line before use, placing gelatinized and selenium-added quinoa sprout milk in a sterilizer, closing cover, checking state of exhaust valve and safety valve, and turning on power supply. When the pressure rises to 0.15MPa (121 ℃), the sterilizing pot automatically deflates, and then the time is started for 15 min. After the specified time is reached, the power supply is closed, and the air release valve is opened to release air slowly; when the pressure indicator is reduced to 0.00MPa, the air release valve can be opened to take out the quinoa malt milk when no steam is discharged, and the quinoa malt milk is cooled.
11) Activating strains: the skim milk powder and deionized water are mixed and fully dissolved at the ratio of 1: 10, and the mixture is sterilized at the high temperature and the high pressure of 115 ℃ for 15min to prepare a culture medium, 0.5g of mixed strains of the lactobacillus bulgaricus and the streptococcus thermophilus at the ratio of 1: 2.9 are inoculated into the culture medium in a biological clean safe cabinet, and the strains are activated by shaking in an air bath constant temperature culture oscillator for two hours. Making into starter, and storing at 0-4 deg.C.
12) Inoculation: inoculating the leaven into the cooled quinoa malt milk according to the inoculation amount of 3.9.
13) And (3) heat preservation fermentation: fermenting and culturing the quinoa malt milk in a constant temperature and humidity incubator at 38 ℃ for 7 h.
The quinoa fermented milk product prepared by the processing has a milky yellow color and a unique flavor; the detection shows that the protein content of the product is 4.3 percent, the fat content is 3.7 percent, the solid content of the non-fat milk is 9.7 percent, the acidity is 79 DEG T, and the viable count is 9.6 logCFU/mL; the content of total flavone is 39mg/100 mL.
Example 4
1) Quinoa seeds: fresh, filled seeds are selected.
2) Sieving and selecting: and (3) carefully selecting fresh and plump quinoa seeds to remove impurities.
3) Soaking: the method comprises the steps of firstly cleaning seeds with clear water, then putting the seeds into deionized water for soaking for 30 minutes, then cleaning the seeds with flowing deionized water for 10 minutes, and after cleaning, putting the seeds into the deionized water again for soaking for 3 hours.
4) And (3) germination and bud collection: adding a proper amount of deionized water at the bottom of the bean sprout growing machine, putting the cleaned quinoa into the bean sprout growing machine, connecting a power supply, setting the temperature to be 30 ℃, waiting for 24 hours, and collecting the quinoa malt.
5) Cleaning: rubbing and peeling the germinated quinoa malt, and washing with deionized water.
6) Air-blast drying and crushing: placing the cleaned quinoa sprouts into an electric heating constant-temperature blast drying oven, setting the temperature at 30 ℃, taking out the quinoa sprouts after 24 hours, crushing the quinoa sprouts by using a crusher to obtain 60-mesh quinoa sprout powder, and preserving the quinoa sprout powder at low temperature.
7) Grinding: mixing rhizoma et radix Veratri Tribuli bud powder with 60 deg.C deionized water at a ratio of 1: 6(g/mL), and grinding with a food processor for 2 min.
8) Pasting: placing the grinded quinoa malt milk in a constant temperature magnetic stirrer at 80 deg.C, heating and stirring for 60min until paste is formed.
9) Adding selenium: adding a proper amount of sodium selenite into the gelatinized quinoa malt milk, and adding 200 mu g of sodium selenite into each kilogram of quinoa malt milk.
10) And (3) sterilization and cooling: adding water to water line before use, placing gelatinized and selenium-added quinoa sprout milk in a sterilizer, closing cover, checking state of exhaust valve and safety valve, and turning on power supply. When the pressure rises to 0.15MPa (121 ℃), the sterilizing pot automatically deflates, and then the time is started for 15 min. After the specified time is reached, the power supply is closed, and the air release valve is opened to release air slowly; when the pressure indicator is reduced to 0.00MPa, the air release valve can be opened to take out the quinoa malt milk when no steam is discharged, and the quinoa malt milk is cooled.
11) Activating strains: the skim milk powder and deionized water are mixed fully at a ratio of 1: 10, dissolved and sterilized at high temperature and high pressure of 115 ℃ for 15min to prepare a culture medium, 0.5g of mixed strains of lactobacillus bulgaricus and streptococcus thermophilus at a ratio of 1: 3.1 are inoculated into the culture medium in a biological clean safety cabinet, and the strains are activated by shaking in an air bath constant temperature culture oscillator for two hours. Making into starter, and storing at 0-4 deg.C.
12) Inoculation: inoculating the leaven into the cooled quinoa malt milk according to the inoculation amount of 4.1.
13) And (3) heat preservation fermentation: fermenting and culturing the quinoa malt milk in a constant temperature and humidity incubator at 38 ℃ for 8 h.
The quinoa fermented milk product prepared by the processing has a milky yellow color and a unique flavor; the detection shows that the protein content of the product is 4.6 percent, the fat content is 3.5 percent, the solid content of the non-fat milk is 9.8 percent, the acidity is 80 DEG T, and the viable count is 9.8 logCFU/mL; the content of total flavone is 39mg/100 mL.
Example 5
1) Quinoa seeds: fresh, filled seeds are selected.
2) Sieving and selecting: and (3) carefully selecting fresh and plump quinoa seeds to remove impurities.
3) Soaking: the method comprises the steps of firstly cleaning seeds with clear water, then putting the seeds into deionized water for soaking for 30 minutes, then cleaning the seeds with flowing deionized water for 10 minutes, and after cleaning, putting the seeds into the deionized water again for soaking for 3 hours.
4) And (3) germination and bud collection: adding a proper amount of deionized water at the bottom of the bean sprout growing machine, putting the cleaned quinoa into the bean sprout growing machine, connecting a power supply, setting the temperature to be 30 ℃, waiting for 24 hours, and collecting the quinoa malt.
5) Cleaning: rubbing and peeling the germinated quinoa malt, and washing with deionized water.
6) Air-blast drying and crushing: placing the cleaned quinoa sprouts into an electric heating constant-temperature blast drying oven, setting the temperature at 30 ℃, taking out the quinoa sprouts after 24 hours, crushing the quinoa sprouts by using a crusher to obtain 60-mesh quinoa sprout powder, and preserving the quinoa sprout powder at low temperature.
7) Grinding: mixing rhizoma et radix Veratri Tribuli bud powder with 60 deg.C deionized water at a ratio of 2: 6(g/mL), and grinding with a food processor for 2 min.
8) Pasting: placing the grinded quinoa malt milk in a constant temperature magnetic stirrer at 80 deg.C, heating and stirring for 60min until paste is formed.
9) Adding selenium: adding a proper amount of sodium selenite into the gelatinized quinoa malt milk, and adding 200 mu g of sodium selenite into each kilogram of quinoa malt milk.
10) And (3) sterilization and cooling: adding water to water line before use, placing gelatinized and selenium-added quinoa sprout milk in a sterilizer, closing cover, checking state of exhaust valve and safety valve, and turning on power supply. When the pressure rises to 0.15MPa (121 ℃), the sterilizing pot automatically deflates, and then the time is started for 15 min. After the specified time is reached, the power supply is closed, and the air release valve is opened to release air slowly; when the pressure indicator is reduced to 0.00MPa, the air release valve can be opened to take out the quinoa malt milk when no steam is discharged, and the quinoa malt milk is cooled.
11) Activating strains: the skim milk powder and deionized water are mixed fully at a ratio of 1: 10, dissolved and sterilized at high temperature and high pressure of 115 ℃ for 15min to prepare a culture medium, 0.5g of mixed strains of lactobacillus bulgaricus and streptococcus thermophilus at a ratio of 1: 3.3 are inoculated into the culture medium in a biological clean safety cabinet, and the strains are activated by shaking in an air bath constant temperature culture oscillator for two hours. Making into starter, and storing at 0-4 deg.C.
12) Inoculation: inoculating the starter to the cooled quinoa malt milk according to the inoculation amount of 4.3.
13) And (3) heat preservation fermentation: fermenting and culturing the quinoa malt milk in a constant temperature and humidity incubator at 38 ℃ for 8 h.
The quinoa fermented milk product prepared by the processing has a milky yellow color and a unique flavor; the detection shows that the protein content of the product is 3.98 percent, the fat content is 3.9 percent, the solid content of the non-fat milk is 9.7 percent, the acidity is 83 DEG T, and the viable count is 9.6 logCFU/mL; the content of total flavone is 38mg/100 mL.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. Selenium-rich quinoa fermented milk and a preparation method thereof, and is characterized in that: sieving quinoa, selecting, soaking, and germinating to obtain quinoa malt; collecting buds of rhizoma et radix Veratri, cleaning, air drying, and pulverizing to obtain rhizoma et radix Veratri bud powder; mixing quinoa malt powder with deionized water, and grinding to obtain quinoa malt milk; quinoa malt milk is inoculated with lactobacillus bulgaricus and streptococcus thermophilus after gelatinization, selenium addition, sterilization, cooling and strain activation, and then fermented to prepare selenium-rich quinoa fermented milk; the protein content of the quinoa fermented milk is more than or equal to 3.8 percent; the fat content is more than or equal to 3.4 percent; the solid of the non-fat milk is more than or equal to 9.2 percent; acidity 75-85 ° T; the viable count is 9.5-9.8log CFU/mL; the total flavone content is 36-39mg/100 mL.
2. The selenium-rich quinoa fermented milk and the preparation method thereof according to claim 1, wherein the selenium-rich quinoa fermented milk comprises the following steps:
1) quinoa seeds: fresh, filled seeds are selected.
2) Sieving and selecting: and (3) carefully selecting fresh and plump quinoa seeds to remove impurities.
3) Soaking: the method comprises the steps of firstly cleaning seeds with clear water, then putting the seeds into deionized water for soaking for 30 minutes, then cleaning the seeds with flowing deionized water for 10 minutes, and after cleaning, putting the seeds into the deionized water again for soaking for 3 hours.
4) And (3) germination and bud collection: adding a proper amount of deionized water at the bottom of the bean sprout growing machine, putting the cleaned quinoa into the bean sprout growing machine, connecting a power supply, setting the temperature to be 30 ℃, waiting for 24 hours, and collecting the quinoa malt.
5) Cleaning: rubbing and peeling the germinated quinoa malt, and washing with deionized water.
6) Air-blast drying and crushing: placing the cleaned quinoa sprouts into an electric heating constant-temperature blast drying oven, setting the temperature at 30 ℃, taking out the quinoa sprouts after 24 hours, crushing the quinoa sprouts by using a crusher to obtain 60-mesh quinoa sprout powder, and preserving the quinoa sprout powder at low temperature.
7) Grinding: mixing rhizoma et radix Veratri Tribuli bud powder with 60 deg.C deionized water at a ratio of 1-3: 6(g/mL), and grinding with a food processor for 2 min.
8) Pasting: placing the grinded quinoa malt milk in a constant temperature magnetic stirrer at 80 deg.C, heating and stirring for 60min until paste is formed.
9) Adding selenium: adding a proper amount of sodium selenite into the gelatinized quinoa malt milk, and adding 200-300 mu g of sodium selenite into each kilogram of quinoa malt milk.
10) And (3) sterilization and cooling: adding water to water line before use, placing gelatinized and selenium-added quinoa sprout milk in a sterilizer, closing cover, checking state of exhaust valve and safety valve, and turning on power supply. When the pressure rises to 0.15MPa (121 ℃), the sterilizing pot automatically deflates, and then the time is started for 15 min. After the specified time is reached, the power supply is closed, and the air release valve is opened to release air slowly; when the pressure indicator is reduced to 0.00MPa, the air release valve can be opened to take out the quinoa malt milk when no steam is discharged, and the quinoa malt milk is cooled.
11) Activating strains: mixing skimmed milk powder with deionized water at a ratio of 1: 10, dissolving thoroughly, sterilizing at 115 deg.C under high temperature and high pressure for 15min to obtain culture medium, inoculating 0.5g mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus in biological clean safe cabinet into the culture medium, and shaking in gas bath constant temperature culture oscillator for two hours for activating strain. Making into starter, and storing at 0-4 deg.C.
12) Inoculation: inoculating the leaven into the cooled quinoa malt milk according to the inoculation amount of 3.5-4.5%.
13) And (3) heat preservation fermentation: fermenting and culturing the quinoa malt milk in a constant-temperature constant-humidity incubator at a certain temperature for a certain time.
3. The selenium-rich quinoa fermented milk and the preparation method thereof according to claim 2, wherein the selenium-rich quinoa fermented milk is prepared by the following steps: the ratio of lactobacillus bulgaricus to streptococcus thermophilus is 1: 2.2-3.7.
4. The selenium-rich quinoa fermented milk and the preparation method thereof according to claim 2, wherein the selenium-rich quinoa fermented milk is prepared by the following steps: the fermentation temperature of the quinoa malt milk is 38-43 ℃; fermentation time: 6-8 h.
5. The selenium-rich quinoa fermented milk and the preparation method thereof according to claim 1, wherein the selenium-rich quinoa fermented milk is prepared by the following steps: the lactobacillus bulgaricus is lactobacillus delbrueckii subsp bulgaricus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010034925.3A CN111713621A (en) | 2020-01-08 | 2020-01-08 | Selenium-rich quinoa fermented milk and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010034925.3A CN111713621A (en) | 2020-01-08 | 2020-01-08 | Selenium-rich quinoa fermented milk and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111713621A true CN111713621A (en) | 2020-09-29 |
Family
ID=72564013
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010034925.3A Pending CN111713621A (en) | 2020-01-08 | 2020-01-08 | Selenium-rich quinoa fermented milk and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111713621A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568687A (en) * | 2022-03-10 | 2022-06-03 | 上海交通大学 | Preparation method of quinoa compound whole grain enzyme |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418089A (en) * | 2016-12-19 | 2017-02-22 | 山西大学 | Chenopodium quinoa fermented milk and preparation method thereof |
| CN107494731A (en) * | 2017-09-27 | 2017-12-22 | 光明乳业股份有限公司 | A kind of selenium-enriched probioticses acidified milk and preparation method thereof |
| CN109393281A (en) * | 2018-12-13 | 2019-03-01 | 赵雪玲 | The preparation method of black fungus quinoa composite fermented beverage |
-
2020
- 2020-01-08 CN CN202010034925.3A patent/CN111713621A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418089A (en) * | 2016-12-19 | 2017-02-22 | 山西大学 | Chenopodium quinoa fermented milk and preparation method thereof |
| CN107494731A (en) * | 2017-09-27 | 2017-12-22 | 光明乳业股份有限公司 | A kind of selenium-enriched probioticses acidified milk and preparation method thereof |
| CN109393281A (en) * | 2018-12-13 | 2019-03-01 | 赵雪玲 | The preparation method of black fungus quinoa composite fermented beverage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568687A (en) * | 2022-03-10 | 2022-06-03 | 上海交通大学 | Preparation method of quinoa compound whole grain enzyme |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111329049B (en) | Preparation method of quinoa and highland barley enzyme powder | |
| CN108013305A (en) | A kind of preparation method of sprouted unpolished rice ferment drink | |
| WO2020177421A1 (en) | Method for preparing cordyceps militaris ferment by two-stage fermentation and complex enzymatic hydrolysis | |
| CN105614858A (en) | Plant ferment product and preparation thereof | |
| CN105815718A (en) | Fermented fruit and vegetable jam and preparation method thereof | |
| KR101386879B1 (en) | Method for producing a fermentation food using mixed lactic acid bacteria and a fermentation food | |
| CN105274044A (en) | Inactivated lactic acid bacterium cell and application thereof to food | |
| CN104770499A (en) | Cistanche or cynomorium songaricum ferment tea and manufacturing method thereof | |
| Chaudhary et al. | Prospects of Indian traditional fermented food as functional foods | |
| CN102366090B (en) | Health-preserving foodstuff containing life activating element, and preparation method thereof | |
| Anyiam et al. | Traditional fermented foods in Nigeria and Covid-19: a possible approach for boosting immune system | |
| Sharma et al. | Preparation of probiotic enriched functional beverage of Kodo millet (Paspalum scrobiculatum) a nutritionally enriched absolute new product for commercialization | |
| CN106578260A (en) | Sprouted brown rice tea rich in glutathione and preparation method of sprouted brown rice tea | |
| CN109717477A (en) | The preparation process of the green jujube ferment of high anti-oxidation activity | |
| CN113208077A (en) | Preparation method of probiotic medlar vinegar jelly | |
| CN108936055A (en) | A kind of broiler fodder and preparation method thereof extending fresh processing chicken shelf life | |
| CN111713621A (en) | Selenium-rich quinoa fermented milk and preparation method thereof | |
| CN108420064A (en) | Preparation method of rose and persimmon composite enzyme | |
| CN113693205A (en) | Healthy flavored soybean milk formula and production process thereof | |
| KR101581340B1 (en) | Fermentation Method for Wasong and Graviola Mixing Powder | |
| RU2311045C2 (en) | Method for production of biologically active food supplement, method for production of foodstuff and foodstuff (variants) | |
| CN112273648B (en) | Moringa seed enzyme and biological fermentation method thereof | |
| CN110637884B (en) | Yoghourt and preparation method thereof | |
| CN113287699A (en) | Elaeagnus angustifolia enzyme and preparation process thereof | |
| CN105661225A (en) | Fully fermented compound beverage and preparation process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200929 |
|
| WD01 | Invention patent application deemed withdrawn after publication |