CN117256840A - Whey selenoprotein and preparation method thereof - Google Patents
Whey selenoprotein and preparation method thereof Download PDFInfo
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- CN117256840A CN117256840A CN202211217211.1A CN202211217211A CN117256840A CN 117256840 A CN117256840 A CN 117256840A CN 202211217211 A CN202211217211 A CN 202211217211A CN 117256840 A CN117256840 A CN 117256840A
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- selenium
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- selenoprotein
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- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 32
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 32
- 239000005862 Whey Substances 0.000 title claims abstract description 26
- 102000008114 Selenoproteins Human genes 0.000 title claims abstract description 16
- 108010074686 Selenoproteins Proteins 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000011669 selenium Substances 0.000 claims abstract description 57
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 57
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 51
- 235000013336 milk Nutrition 0.000 claims abstract description 39
- 239000008267 milk Substances 0.000 claims abstract description 39
- 210000004080 milk Anatomy 0.000 claims abstract description 39
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000004615 ingredient Substances 0.000 claims description 13
- 238000000926 separation method Methods 0.000 claims description 11
- 238000005516 engineering process Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 241000490499 Cardamine Species 0.000 claims description 7
- 238000012371 Aseptic Filling Methods 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000020244 animal milk Nutrition 0.000 claims description 6
- 235000020245 plant milk Nutrition 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 5
- 235000020247 cow milk Nutrition 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 3
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims description 3
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000020265 peanut milk Nutrition 0.000 claims description 3
- 238000009472 formulation Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 229940091258 selenium supplement Drugs 0.000 abstract description 43
- 239000000047 product Substances 0.000 abstract description 13
- 235000013361 beverage Nutrition 0.000 abstract description 11
- 235000018102 proteins Nutrition 0.000 abstract description 8
- 102000004169 proteins and genes Human genes 0.000 abstract description 8
- 108090000623 proteins and genes Proteins 0.000 abstract description 8
- 235000021119 whey protein Nutrition 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 4
- 239000005018 casein Substances 0.000 abstract description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract description 3
- 235000021240 caseins Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 15
- 241001122767 Theaceae Species 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 244000288157 Passiflora edulis Species 0.000 description 2
- 235000000370 Passiflora edulis Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000005189 flocculation Methods 0.000 description 2
- 230000016615 flocculation Effects 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 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 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013256 coordination polymer Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
-
- 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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a whey selenium protein and a preparation method thereof, which have the beneficial effects that: the transparent whey selenoprotein product is obtained by taking milk and organic selenium as raw materials and adopting a fermentation and enzymolysis process, mainly filtering casein in the milk, and leaving whey protein and selenium. The novel whey selenium protein product is added to the market, and the novel whey selenium protein product is added to various beverages/drinks, so that people can supplement selenium from the beverages/drinks, and the people can realize the civiliation of selenium supplement, thereby being a necessary way for the health of the people.
Description
Technical Field
The invention relates to the technical field of food manufacturing, in particular to whey selenium protein and a preparation method thereof.
Background
The whey is prepared from cow milk by fermenting and enzymolysis, and is prepared by filtering casein from milk to obtain whey protein and lactose. The low-temperature quark separation technology is adopted to extract micromolecular whey protein at high speed, and clear phase substances in milk are separated, and the prepared clear dairy products mainly comprise: quark clear milk, transparent milk, etc.
The clear milk product and the fruit tea are simply matched, and the clear milk product and the fruit tea can show better flavor and alcohol thickness no matter the clear milk product is matched with fruits such as passion fruits, lemon and strawberry. The color of the tea is matched with the transparent color, the coffee contrast is achieved, the tea and the fruit tea are not mutually influenced, and the tea has a great amount of play value in the aspect of color value.
The taste is sweet and sour, and the first reaction of milk cleaning is carried out, so that people are reminiscent of lactobacillus, and the sweet and sour taste has similar flavor characteristics. But the clear milk has new differences in the familiar flavor of lactic acid bacteria: the taste is prominent and the fresh feeling is obvious: whey protein is colorless and odorless, and is extracted by quark to obtain fresh feeling; meanwhile, part of free amino acid in the milk can be cleaned, so that the fresh sense of the beverage can be brought;
milk is also essentially a milk isolated product made by the quark technique, which differs from the production logic of lactic acid bacteria;
the nature and transparent characteristics of milk can not cause flocculation, and can be matched with fruits to control CP. In the past, milk tea and fruit tea are two diametrically opposed products: on the one hand dairy products and fruits which are exposed to acidity are easy to flocculate, and on the other hand common milk and fruits are combined, so that satisfactory flavor is difficult to be presented. The clear milk is taken as a separated product, so that the flocculation problem is avoided; the taste with sour feeling can be matched with the acid fruits such as passion fruits, lemon and the like to make the taste with more flavors.
The whey contains high-quality micromolecular whey protein and has a clear texture; free amino acid, organic salt and inorganic salt substances in the whey bring fresh alcohol flavor;
the fresh feeling and the refreshing degree of the whole beverage can be improved by the milk cleaning, and the tea aroma or the coffee aroma in the beverage can be more prominent by adding the milk cleaning into the beverage; the fruit is matched with acid fruit, so that the fruit is not flocculated;
the ice cream is matched with the clear milk, so that the flavor of the ice cream is enhanced, the gel property and water locking of the product are improved, and the fruit fragrance and the fruit primary color of the fruit ice cream are reduced.
The traditional beverage/drink takes tea, traditional Chinese medicinal materials, fruits and vegetables, pigments and the like as raw materials, various flavors, taste materials and preservatives are added, the taste is emphasized, various flavors are exhausted, consumers are catered to or guided to develop towards the direction of taste, nutrition and health of the consumers are rarely considered, and trace element selenium and the like are not considered. In fact, with the improvement of the living standard of residents in China, the nutrition taken by the residents in three meals a day is rich. However, due to regional differences, the difference of the selenium content levels of foods is larger, and only 72% of regions in China are deficient in selenium, and the selenium content of foods is relatively low, so that the selenium intake of more than eighty percent of people is insufficient, and the selenium supplement is needed. Therefore, the development of the whey selenium protein is necessary, and the whey selenium protein is added into various beverages/drinks, so that people can supplement selenium from the beverages/drinks, and the people can realize the civilian health.
Disclosure of Invention
The invention is realized by the following technical scheme:
a whey selenoprotein and a preparation method thereof are characterized by comprising the following steps:
and (3) batching: 50-90% of whey, 10-50% of DYG organic selenium, 0.5-1% of yeast and 0.2-0.6% of protease.
The processing technology comprises the following steps: mixing ingredients, fermenting, carrying out enzymolysis, separating/filtering with quark, carrying out ultra-high temperature flash sterilization and/or ozone sterilization, directly carrying out aseptic filling, cooling, carrying out aseptic filling, carrying out external packing, carrying out boxing and warehousing.
The DYG organic selenium is prepared by mixing 10% -20% of high-selenium cardamine, 10% -20% of high-selenium broccoli, 20% -30% of selenoprotein and 20% -30% of yeast selenium to prepare pulp/powder, wherein the total selenium content pulp is not less than 500mg/kg, the dry powder is not less than 1000mg/kg, and the organic selenium content is not less than 80%.
The ingredients are preferably cow's whey and DYG organic selenium, the total selenium content of the ingredients after the ingredients are mixed is not less than 1mg/L, the organic selenium content of the ingredients is not less than 80%, and the protein content of the ingredients is not less than 10g/L.
The raw materials of the milk comprise animal milk and plant milk, and are prepared by mixing one or two or three or more than three of the animal milk, the plant milk, preferably cow milk, egg milk, soybean milk and peanut milk according to a ratio of 1:1:1, and fermenting, enzymolysis and low-temperature quark separation technologies.
The quark separation/filtration is preferably carried out by a quark separation technology to separate clear phase substances in the clear milk selenoprotein fermentation-enzymolysis liquid, thus obtaining the clear milk selenoprotein (clear phase).
The ultra-high temperature flash sterilization is preferably carried out at 137 ℃/6 seconds.
The beneficial effects of the invention are as follows: the transparent whey selenoprotein product is obtained by taking milk and organic selenium as raw materials and adopting a fermentation and enzymolysis process, mainly filtering casein in the milk, and leaving whey protein and selenium. The novel whey selenium protein product is added to the market, and the novel whey selenium protein product is added to various beverages/drinks, so that people can supplement selenium from the beverages/drinks, and the people can realize the civiliation of selenium supplement, thereby being a necessary way for the health of the people.
The present invention will be further described in detail with reference to the following examples in order to better understand the aspects of the present invention and to make the above-mentioned objects, features and advantages of the present invention more apparent to those skilled in the art.
Detailed Description
Examples:
a whey selenoprotein and a preparation method thereof are characterized by comprising the following steps:
and (3) batching: 50-90% of whey, 10-50% of DYG organic selenium, 0.5-1% of yeast and 0.2-0.6% of protease.
The processing technology comprises the following steps: mixing ingredients, fermenting, carrying out enzymolysis, separating/filtering with quark, carrying out ultra-high temperature flash sterilization and/or ozone sterilization, directly carrying out aseptic filling, cooling, carrying out aseptic filling, carrying out external packing, carrying out boxing and warehousing.
The DYG organic selenium is prepared by mixing 10% -20% of high-selenium cardamine, 10% -20% of high-selenium broccoli, 20% -30% of selenoprotein and 20% -30% of yeast selenium to prepare pulp/powder, wherein the total selenium content pulp is not less than 500mg/kg, the dry powder is not less than 1000mg/kg, and the organic selenium content is not less than 80%.
The ingredients are preferably cow's whey and DYG organic selenium, the total selenium content of the ingredients after the ingredients are mixed is not less than 1mg/L, the organic selenium content of the ingredients is not less than 80%, and the protein content of the ingredients is not less than 10g/L.
The raw materials of the milk comprise animal milk and plant milk, and are prepared by mixing one or two or three or more than three of the animal milk, the plant milk, preferably cow milk, egg milk, soybean milk and peanut milk according to a ratio of 1:1:1, and fermenting, enzymolysis and low-temperature quark separation technologies.
The quark separation/filtration is preferably carried out by a quark separation technology to separate clear phase substances in the clear milk selenoprotein fermentation-enzymolysis liquid, thus obtaining the clear milk selenoprotein (clear phase).
The ultra-high temperature flash sterilization is preferably carried out at 137 ℃/6 seconds.
Claims (7)
1. A whey selenoprotein and a preparation method thereof are characterized by comprising the following steps: ingredients, 50-90% of whey, 10-50% of DYG organic selenium, 0.5-1% of yeast and 0.2-0.6% of protease.
2. The processing technology comprises the steps of proportioning and mixing, fermenting, enzymolysis, quark separation/filtering, ultra-high temperature flash sterilization/ozone sterilization direct aseptic filling, cooling, aseptic filling, external packing, boxing and warehousing.
3. The DYG organic selenium of claims 1-2, wherein: the selenium-rich cardamine powder is prepared by mixing 10% -20% of high-selenium cardamine, 10% -20% of high-selenium broccoli, 20% -30% of selenoprotein and 20% -30% of yeast selenium, wherein the total selenium content of the selenium-rich cardamine powder is equal to or greater than 500mg/kg, the total selenium content of the selenium-rich cardamine powder is equal to or greater than 1000mg/kg, and the total selenium content of the selenium-rich cardamine powder is equal to or greater than 80% of organic selenium.
4. A formulation according to claims 1-3, characterized in that: preferably, the total selenium content of the whey milk and the DYG organic selenium is not less than 1mg/L, the organic selenium content is not less than 80%, and the protein content is not less than 10g/L after the whey milk and the DYG organic selenium are mixed.
5. The whey of claims 1-4 wherein: the raw materials comprise animal milk and plant milk, and are prepared by mixing one or two or three or more than three of the animal milk, the plant milk, preferably cow milk, egg milk, soybean milk and peanut milk according to a ratio of 1:1:1, and fermenting, performing enzymolysis and performing low-temperature quark separation.
6. The quark separation/filtration according to claims 1-5, characterized by: preferably, the quark separation technology is used for separating clear phase substances in the clear milk selenoprotein fermentation-enzymolysis liquid to obtain the clear milk selenoprotein (clear phase).
7. The ultra-high temperature flash-sterilization bacterium according to claim 1 to 6, wherein: preferably 137 deg.c/6 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211217211.1A CN117256840A (en) | 2022-10-02 | 2022-10-02 | Whey selenoprotein and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211217211.1A CN117256840A (en) | 2022-10-02 | 2022-10-02 | Whey selenoprotein and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117256840A true CN117256840A (en) | 2023-12-22 |
Family
ID=89206950
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211217211.1A Pending CN117256840A (en) | 2022-10-02 | 2022-10-02 | Whey selenoprotein and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117256840A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4716045A (en) * | 1984-12-24 | 1987-12-29 | Nestec S.A. | Process for the manufacture of a dairy product |
| RU2266661C1 (en) * | 2004-06-25 | 2005-12-27 | Орловский государственный технический университет (ОрелГТУ) | Method for producing of beverage from quark whey |
| RU2468591C1 (en) * | 2011-12-14 | 2012-12-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ФГБОУ ВПО "КубГТУ") | Whey beverage production method |
| CN106616587A (en) * | 2016-11-02 | 2017-05-10 | 恩施硒德生物工程有限公司 | Selenium-containing product for improving physical strength and resisting fatigue and preparation method and application thereof |
| CN107319174A (en) * | 2017-07-07 | 2017-11-07 | 合肥皖高特种家禽养殖科技有限公司 | A kind of selenium-rich goose feed containing bur clover and shepherd's purse |
-
2022
- 2022-10-02 CN CN202211217211.1A patent/CN117256840A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4716045A (en) * | 1984-12-24 | 1987-12-29 | Nestec S.A. | Process for the manufacture of a dairy product |
| RU2266661C1 (en) * | 2004-06-25 | 2005-12-27 | Орловский государственный технический университет (ОрелГТУ) | Method for producing of beverage from quark whey |
| RU2468591C1 (en) * | 2011-12-14 | 2012-12-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ФГБОУ ВПО "КубГТУ") | Whey beverage production method |
| CN106616587A (en) * | 2016-11-02 | 2017-05-10 | 恩施硒德生物工程有限公司 | Selenium-containing product for improving physical strength and resisting fatigue and preparation method and application thereof |
| CN107319174A (en) * | 2017-07-07 | 2017-11-07 | 合肥皖高特种家禽养殖科技有限公司 | A kind of selenium-rich goose feed containing bur clover and shepherd's purse |
Non-Patent Citations (1)
| Title |
|---|
| 饕餮之声: ""透明牛奶"来了！清澈酸甜、能做水果茶，会在饮品圈流行吗？", Retrieved from the Internet <URL:https://baijiahao.baidu.com/s?id=1719086496263092564&wfr=spider&for=pc&searchword=%E5%A4%B8%E5%85%8B%E5%88%86%E7%A6%BB%E6%8A%80%E6%9C%AF> * |
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