CN1927010A - Lactose free fermentation soybean milk with increasing compact bone substance density and inhibiting angiotensin converting enzyme function and method for preparing same - Google Patents
Lactose free fermentation soybean milk with increasing compact bone substance density and inhibiting angiotensin converting enzyme function and method for preparing same Download PDFInfo
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- CN1927010A CN1927010A CN200510014997.7A CN200510014997A CN1927010A CN 1927010 A CN1927010 A CN 1927010A CN 200510014997 A CN200510014997 A CN 200510014997A CN 1927010 A CN1927010 A CN 1927010A
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Abstract
The invention relates to a kind of fermented bean milk without lactose which can increase bone density and inhibit the nervous substance transferring enzyme, its preparing method is also included in the invention. The main technological feature of the product is that it is formed by fermenting the bean milk or powder, bean recovering milk mixed with glucose, fructose, enforced soybean isoflavone with lactobacillus, especially Lactobacillus helveticus TUST005 and diketone streptococcus. The product can increase the bone density, inhibit nervous transferring enzyme and it's applicable to people who can't consume lactose at all. Besides, the product not only contains the normal nutrients of bean milk, it can also prevent the osteoporosis and hypertension.
Description
Technical field
The present invention relates to the fermented dairy product of field of food, especially a kind of lactose free fermentation soybean milk and preparation method thereof with increase bone density, inhibition angiotensin converting enzyme function.
Background technology
Soybean protein is a kind of vegetalitas " fully " protein, and the fatty unrighted acid that soybean contains has the cholesterol in serum of reduction, prevents arteriosclerotic effect.Soybean protein and aliphatic acid not only can reduce the cholesterol in the blood of human body, reduce blood clotting, and soyasaponins can promote fat metabolism, reduce the generation of lipid peroxide, and effectively prevention of arterial sclerosis prevents that platelet aggregation from forming thrombus etc.Often human consumption soybean can reduce the danger of suffering from angiocardiopathy.Soybean institute isoflavone-containing promotes bone health, and control postmenopausal women osteoporosis is had remarkable effect.Clinical testing shows that isoflavones 84～126mg/d can slow down losing of postmenopausal women's bone, keeps the relatively stable of bone density, and its produce effects dosage is 126mg/d.
The fermented dairy product of China's production at present mainly adopts the fermented by mixed bacterium of lactobacillus bulgaricus and streptococcus thermophilus, and coordinating intestines and stomach is the main health care of this class yogurt.Lactobacillus helveticus (Lactobacillus helveticus) is used for the manufacturing of Swiss Cheese for a long time mainly as collaborative bacterial classification.Since the nineties in 20th century, foreign literature report Lactobacillus helveticus fermentation cow's milk, its protease hydrolytic casein and lactalbumin, produce ILE-PRO-PRO (Ile-Pro-Pro) and VAL-PRO-PRO small peptides such as (Val-Pro-Pro), the activity that can suppress the ACE enzyme is alleviated hypertension.Univ Helsinki Finland's pharmacy and biomedical research personnel find the BMD that the Lactobacillus helveticus acidified milk has increases animal model, promote the effect that climacteric, women's calcium absorbed.Lactobacillus helveticus produces exocellular polysaccharide in the acidified milk process, give the rheological behavior of product thickening, stable, emulsification and gelling in milk fermentation.
Applicant's separation has also been identified a strain Lactobacillus helveticus TUST005, in the patent 200510013905.3 and 200510013906.9 of having applied for, use this bacterium mixed culture fermentation and make aged cheese and fresh cheese, produce inhibiting peptide of tonin, give product and alleviate hypertensive function.In patent 200510013906.9 of having applied for and 200510014631.x, be raw material, have the whey beverage and the whey powder of ACE inhibit feature with this bacterium mixed culture fermentation manufacturing with the cheese whey.
Diacetyl streptococcus (Streptococcus diacetylactis) is the aroma type lactic acid bacteria, the energy metabolism lactose produces lactic acid, the citrate in energy metabolism Ruzhong also, make it to change into diacetyl, diacetyl is a kind of material with butter aroma of uniqueness, even in acidified milk, there is the diacetyl of trace, can significantly improve the local flavor of sour milk, utilize the diacetyl streptococcus to transform citrate and produce the new measure that diacetyl is an adjusting yogurt local flavor.
Because part lactic acid bacteria such as the unfermentable sucrose of Lactobacillus helveticus must provide lactic fermentation required lactose by breast and dairy products, perhaps add glucose or fructose, carry out lactic fermentation.Make in the process of fermented soybean breast in the present invention, reconstituted milk with big soya-bean milk and bean product is a base stock, mixed glucose or fructose or HFCS become raw milk and then fermentation, make product not contain lactose, and then it is edible to adapt to the crowd who suffers from the uncomfortable disease of lactose.
In sum, the soya-bean milk raw material of isoflavones has been strengthened in application Lactobacillus helveticus and diacetyl mixed culture fermentation, can make to have lubricious matter structure, and the fermented soybean breast of butter aroma, this fermented soybean breast has the osteoporosis of preventing and hypertensive effect simultaneously.
Summary of the invention:
The object of the present invention is to provide and a kind ofly do not contain lactose, and have and increase bone density, suppress lactose free fermentation soybean milk of angiotensin converting enzyme function and preparation method thereof.
Technical scheme of the present invention is:
This increases bone density, suppresses the lactose free fermentation soybean milk of angiotensin converting enzyme function, and it is characterized in that: its component and weight proportion are:
Raw material soya-bean milk 75～95%
Isoflavones 0～0.3%
Sugar material 5～10%
Natrium citricum 0.01～0.1%
Stabilizing agent 0～0.2%
Mixed culture fermentation agent 1～5%
Flavoring 0～10%.
And it is made that described raw material soya-bean milk is that the mixture of the reconstituted milk of the big soya-bean milk that extracts of soaking soybean or soybean protein isolate or FSPC or soyabean protein powder and above-mentioned raw materials adds glucose.
And it is made that described raw material soya-bean milk can also be that the mixture of the reconstituted milk of the big soya-bean milk that extracts of soaking soybean or soybean protein isolate or FSPC or soyabean protein powder and above-mentioned raw materials adds fructose.
And it is made that described raw material soya-bean milk can also be that the mixture of the reconstituted milk of the big soya-bean milk that extracts of soaking soybean or soybean protein isolate or FSPC or soyabean protein powder and above-mentioned raw materials adds HFCS.
And the big soya-bean milk that soaking soybean extracts or the reconstituted milk of soybean protein isolate or FSPC or soyabean protein powder and the mixture of above-mentioned raw materials and the glucose weight proportion of interpolation are 7.5: 1～19: 1.
And the big soya-bean milk that soaking soybean extracts or the reconstituted milk of soybean protein isolate or FSPC or soyabean protein powder and the mixture of above-mentioned raw materials and the weight proportion of fructose are 7.5: 1～19: 1.
And the big soya-bean milk that soaking soybean extracts or the reconstituted milk of soybean protein isolate or FSPC or soyabean protein powder and the mixture of above-mentioned raw materials and the weight proportion of HFCS are 7.5: 1～19: 1.
And described sugar material is glucose or fructose or HFCS or sucrose or above one or more compositions of malt syrup.
And described stabilizing agent is wherein one or more compositions of pectin or gelatin or carboxymethyl cellulose or guar gum or Arabic gum or gellan gum or bassora gum or agar or sodium alginate or carob or xanthans or carrageenan or marine alga propylene glycol ester or modified starch.
And, described mixed culture fermentation agent is the wherein two or more mixture, the particularly streptococcic mixture of Lactobacillus helveticus TUST005 and diacetyl of Lactobacillus helveticus or diacetyl streptococcus or lactobacillus bulgaricus or streptococcus thermophilus or Lactobacillus plantarum or Lactobacillus casei or lactobacillus lactis or lactobacillus acidophilus or rhamnose lactic acid bacteria or Lactobacillus gasseri or Lactobacillus salivarius or Lactobacillus delbrueckii or Lactobacillus crispatus or lactobacillus reuteri or Lactococcus lactis or butterfat galactococcus or mesenterium bright string bacterium butterfat subspecies bifidobacterium bifidum or bifidobacterium longum.
The preparation method that this has increases bone density, suppress the lactose free fermentation soybean milk of angiotensin converting enzyme function is:
(1) is the soybean Ruzhong more than 2% or the reconstituted milk of soybean protein isolate or FSPC or soyabean protein powder at protein content, adds glucose, fructose or HFCS, become the raw material soya-bean milk of fermented soybean milk by proportioning;
(2) by sugar material and natrium citricum and the isoflavones of proportioning in wherein more than one formations of material bean Ruzhong adding sucrose or fructose or HFCS or malt syrup;
(3) add stabilizing agent in the material bean Ruzhong by proportioning;
(4) the raw material soya-bean milk is at homogeneous under 60 ℃ of temperature conditions, under the 20Mpa pressure, and to the raw milk sterilization, the retention time is 10～180 seconds under 95～140 ℃ of temperature conditions, carries out the material bean milk fermentation then, and the material bean milk fermentation is following two kinds of forms:
1. agitating type acidified milk: raw material soya-bean milk to 30～45 after the cooling processing ℃, comprise Lactobacillus helveticus TUST005 and the streptococcic mixed culture fermentation agent of diacetyl by the proportioning inoculation, fermentation in big jar, fermentation temperature is 30～42 ℃, fermentation time is 5～16 hours, with pH5.2～4.2 is terminal point, cooling reaches the soya-bean milk of fermentation termination, chilling temperature is below 10 ℃, add jam or flavorings such as inspissated juice or seasoning syrup by proportioning, use online colloid mill to shear curdled milk and make it to present mouthfeel lubricious, thickness, agitating type fermented soybean breast finished product;
2. coagulating type acidified milk: the raw milk to 30 after the cooling processing～45 ℃, comprise Lactobacillus helveticus TUST005 and the streptococcic mixed culture fermentation agent of diacetyl by the proportioning inoculation, be sub-packed in packing container, ferment in culturing room, fermentation temperature is 30～42 ℃, and fermentation time is 5～16 hours, with pH5.2～4.2 is terminal point, cooling reaches the soya-bean milk of fermentation termination, and chilling temperature is below 10 ℃, coagulating type fermented soybean breast finished product.
And, the preparation method of described mixed culture fermentation agent is: described mixed culture fermentation agent is the wherein two or more mixture of Lactobacillus helveticus or diacetyl streptococcus or lactobacillus bulgaricus or streptococcus thermophilus or Lactobacillus plantarum or Lactobacillus casei or lactobacillus lactis or lactobacillus acidophilus or rhamnose lactic acid bacteria or Lactobacillus gasseri or Lactobacillus salivarius or Lactobacillus delbrueckii or Lactobacillus crispatus or lactobacillus reuteri or Lactococcus lactis or butterfat galactococcus or mesenterium bright string bacterium butterfat subspecies bifidobacterium bifidum or bifidobacterium longum, particularly mix with 1: 99～99: 1 weight proportion and constitute by Lactobacillus helveticus TUST005 and diacetyl streptococcus, inoculum concentration with 1～5%, be inoculated in the skimmed milk or the skimmed milk powder reconstituted milk of sterilization, under 30～42 ℃ of temperature conditions, cultivated 3～24 hours, get final product after the curdled milk.
The present invention compared with prior art has significant advantage and beneficial effect, is in particular in:
(1) has new function.1. the Lactobacillus helveticus acidified milk not only has the nutritive value and the health-care effect of general fermented soybean milk, and produce the small peptide contain the ACE inhibiting factor at the Lactobacillus helveticus fermented soybean milk, the ACE inhibiting factor is one of present medical circle hypertensive essential drugs of treatment of building consensus, and the fermented soybean milk that edible Lactobacillus helveticus is made has the hypertensive effect of prevention.2. the Lactobacillus helveticus acidified milk increases BMD, promotes the effect that climacteric, women's calcium absorbed.3. isoflavones also has the promotion bone health, and control climacteric women osteoporosis is had remarkable effect.4. the evidence of epidemiological study shows the picked-up of hypertension and calcium and the relation that absorption has negative correlation, and the effect that the collaborative increase calcium of Lactobacillus helveticus acidified milk and isoflavones absorbs helps prevention or alleviates hypertension.5. do not contain lactose, the crowd who is suitable for suffering from the uncomfortable disease of lactose is edible.
(2) has new matter structure.Lactobacillus helveticus produces exocellular polysaccharide during the fermentation, gives the product thickness lubricious matter structure, has overcome the shortcoming of fermented soybean milk quality fragility.
The specific embodiment
Below by specific embodiment the present invention is specifically described in detail:
(is example with the double centner finished product).
The component and the weight of this fermentation soybean milk are as follows:
85.89 kilograms of raw material soya-bean milk
8 kilograms in sugar material
0.01 kilogram of natrium citricum
0.02 kilogram of isoflavones
0.1 kilogram of stabilizing agent
3 kilograms of mixed culture fermentation agents
3 kilograms of flavorings.
It is made that above-mentioned raw material soya-bean milk is that the mixture of the reconstituted milk of the big soya-bean milk that extracts of soaking soybean or soybean protein isolate or FSPC or soyabean protein powder and above-mentioned raw materials adds glucose or fructose or HFCS, dosage for the mixture of above-mentioned big soya-bean milk and glucose or fructose or HFCS does not have special requirement, so present embodiment there is no need to provide concrete dosage.
The big soya-bean milk that soaking soybean extracts or the reconstituted milk of soybean protein isolate or FSPC or soyabean protein powder and the mixture of above-mentioned raw materials and the glucose of interpolation or the weight of fructose or HFCS are respectively 85.89 kilograms and 5 kilograms, dosage for the mixture of above-mentioned big soya-bean milk and glucose or fructose or HFCS does not have special requirement, so present embodiment there is no need to provide concrete dosage.
Above-mentioned sugar material is glucose, fructose, sucrose or fruit HFCS or malt syrup, and the weight of interpolation is 8 kilograms, do not have special requirement for the dosage of above-mentioned various raw mixs, so present embodiment there is no need to provide concrete dosage.
The stabilizing agent of one or more compositions in above-mentioned pectin, gelatin, carboxymethyl cellulose, guar gum, Arabic gum, gellan gum, bassora gum, agar, sodium alginate, carob, xanthans, carrageenan, marine alga propylene glycol ester or the modified starch; Weight is 0.1 kilogram, do not have special requirement for the dosage of above-mentioned various raw mixs, so present embodiment there is no need to provide concrete dosage.
And the weight of described mixed culture fermentation agent is 3 kilograms, constitutes for Lactobacillus helveticus TUST005 and diacetyl streptococcus mix with 1: 1 weight proportion.
1. the preparation method of this agitating type fermentation soybean milk is:
(1) is the soybean Ruzhong more than 2% or the reconstituted milk of soybean protein isolate or FSPC or soyabean protein powder at protein content, adds whole-fat milk powder or skimmed milk powder or whey powder or lactose, become the raw material soya-bean milk of fermented soybean milk by proportioning;
(2) add sucrose, natrium citricum and isoflavones in the material bean Ruzhong by proportioning;
(3) by proportioning the material bean Ruzhong add by pectin, gelatin, carboxymethyl cellulose, guar gum, Arabic gum, gellan gum, bassora gum, agar, sodium alginate, carob, xanthans, carrageenan, marine alga propylene glycol ester or or modified starch in one or more stabilizing agents of forming;
(4) the raw material soya-bean milk of Xing Chenging is at homogeneous under 60 ℃ of temperature conditions, under the 20Mpa pressure, and to the raw milk sterilization, the retention time is 40 seconds under 120 ℃ of temperature conditions;
(5) below the cooling raw material soya-bean milk to 37 ℃, by proportioning inoculation Lactobacillus helveticus TUST005 and the streptococcic mixed culture fermentation agent of diacetyl, fermentation temperature is 37 ℃, and fermentation time is 10 hours, is terminal point with pH5.2～4.2;
(6) cooling reaches the soya-bean milk of fermentation termination, and chilling temperature is below 10 ℃;
(7) add jam or flavorings such as inspissated juice or seasoning syrup by proportioning, use online colloid mill to shear curdled milk and make it to present mouthfeel lubricious, thickness, promptly make agitating type fermented soybean breast finished product, finished product is in refrigeration below 10 ℃.
(8) finished product of this fermentation soybean milk, its color and luster uniformity is creamy white or milk yellow.Its structural state: the curdled milk uniform and smooth, no whey is separated out.Protein content is greater than 2.0%, and acidity is greater than 70.0 ° of T.
The preparation method of above-mentioned mixed culture fermentation agent is: Lactobacillus helveticus TUST005 and 1: 1 ratio of diacetyl streptococcus are mixed, inoculum concentration with 1～5%, be inoculated in the skimmed milk or the skimmed milk powder reconstituted milk of sterilization, under 37 ℃ of temperature conditions, cultivated 3～24 hours, get final product after the curdled milk.
Use angiotoninase and hippuroyl histidyl-leucyl that the rabbit lung extracts, detect according to the method for Nakamura etc., product of the present invention partly suppress hypertensin conversion enzyme activity (IC
50) below 0.5mg/mL.
Use ultraviolet spectrometry degree method and measure general flavone, the general flavone content of product of the present invention is greater than 20mg/100mL.
2. the preparation method of this coagulating type fermentation soybean milk is:
(1) this coagulating type fermentation soybean milk procedure of processing is identical with agitating type fermentation soybean milk procedure of processing (1)～(4), raw material soya-bean milk to 30～45 that cooling is handled through step (4) ℃, by proportioning inoculation Lactobacillus helveticus TUST005 and the streptococcic mixed culture fermentation agent of diacetyl, be sub-packed in packing container, in culturing room, ferment, fermentation temperature is 37 ℃, fermentation time is 10 hours, with pH5.2～4.2 is terminal point, cooling reaches the soya-bean milk of fermentation termination, chilling temperature is below 10 ℃, coagulating type fermented soybean breast finished product.
(2) other are identical with agitating type fermentation soybean milk procedure of processing and analytical method.
Claims (10)
1. lactose free fermentation soybean milk that increases bone density, suppresses angiotensin converting enzyme function, it is characterized in that: its component and weight proportion are:
Raw material soya-bean milk 75～95%
Isoflavones 0～0.3%
Sugar material 5～10%
Natrium citricum 0.01～0.1%
Stabilizing agent 0～0.2%
Mixed culture fermentation agent 1～5%
Flavoring 0～10%.
2. increase bone density according to claim 1, suppress the lactose free fermentation soybean milk of angiotensin converting enzyme function, it is characterized in that: it is made that described raw material soya-bean milk is that the mixture of the reconstituted milk of the big soya-bean milk that extracts of soaking soybean or soybean protein isolate or FSPC or soyabean protein powder and above-mentioned raw materials adds glucose.
3. according to claim 1 have a lactose free fermentation soybean milk that increases bone density, suppresses angiotensin converting enzyme function, it is characterized in that: it is made that described raw material soya-bean milk can also be that the mixture of the reconstituted milk of the big soya-bean milk that extracts of soaking soybean or soybean protein isolate or FSPC or soyabean protein powder and above-mentioned raw materials adds fructose.
4. increase bone density according to claim 1, suppress the lactose free fermentation soybean milk of angiotensin converting enzyme function, it is characterized in that: it is made that described raw material soya-bean milk can also be that the mixture of the reconstituted milk of the big soya-bean milk that extracts of soaking soybean or soybean protein isolate or FSPC or soyabean protein powder and above-mentioned raw materials adds HFCS.
5. the lactose free fermentation soybean milk of increase bone density according to claim 2, inhibition angiotensin converting enzyme function is characterized in that: the big soya-bean milk that soaking soybean extracts or the reconstituted milk of soybean protein isolate or FSPC or soyabean protein powder and the mixture of above-mentioned raw materials and the glucose weight proportion of interpolation are 7.5: 1～19: 1.
6. the lactose free fermentation soybean milk of increase bone density according to claim 3, inhibition angiotensin converting enzyme function is characterized in that: the big soya-bean milk that soaking soybean extracts or the reconstituted milk of soybean protein isolate or FSPC or soyabean protein powder and the mixture of above-mentioned raw materials and the weight proportion of fructose are 7.5: 1～19: 1.
7. the lactose free fermentation soybean milk of increase bone density according to claim 4, inhibition angiotensin converting enzyme function is characterized in that: the big soya-bean milk that soaking soybean extracts or the reconstituted milk of soybean protein isolate or FSPC or soyabean protein powder and the mixture of above-mentioned raw materials and the weight proportion of HFCS are 7.5: 1～19: 1.
8. increase bone density according to claim 1, the lactose free fermentation soybean milk that suppresses angiotensin converting enzyme function, it is characterized in that: described mixed culture fermentation agent is the wherein two or more mixture, the particularly streptococcic mixture of Lactobacillus helveticus TUST005 and diacetyl of Lactobacillus helveticus or diacetyl streptococcus or lactobacillus bulgaricus or streptococcus thermophilus or Lactobacillus plantarum or Lactobacillus casei or lactobacillus lactis or lactobacillus acidophilus or rhamnose lactic acid bacteria or Lactobacillus gasseri or Lactobacillus salivarius or Lactobacillus delbrueckii or Lactobacillus crispatus or lactobacillus reuteri or Lactococcus lactis or butterfat galactococcus or mesenterium bright string bacterium butterfat subspecies bifidobacterium bifidum or bifidobacterium longum.
9. preparation method who realizes increase bone density as claimed in claim 1, suppresses the lactose free fermentation soybean milk of angiotensin converting enzyme function is characterized in that:
(1) is the soybean Ruzhong more than 2% or the reconstituted milk of soybean protein isolate or FSPC or soyabean protein powder at protein content, adds glucose, fructose or HFCS, become the raw material soya-bean milk of fermented soybean milk by proportioning;
(2) by sugar material and natrium citricum and the isoflavones of proportioning in wherein more than one formations of material bean Ruzhong adding sucrose or fructose or HFCS or malt syrup;
(3) add stabilizing agent in the material bean Ruzhong by proportioning;
(4) the raw material soya-bean milk is at homogeneous under 60 ℃ of temperature conditions, under the 20Mpa pressure, and to the raw milk sterilization, the retention time is 10～180 seconds under 95～140 ℃ of temperature conditions, carries out the material bean milk fermentation then, and the material bean milk fermentation is following two kinds of forms:
1. agitating type acidified milk: raw material soya-bean milk to 30～45 after the cooling processing ℃, comprise Lactobacillus helveticus TUST005 and the streptococcic mixed culture fermentation agent of diacetyl by the proportioning inoculation, fermentation in big jar, fermentation temperature is 30～42 ℃, fermentation time is 5～16 hours, with pH5.2～4.2 is terminal point, cooling reaches the soya-bean milk of fermentation termination, chilling temperature is below 10 ℃, add jam or flavorings such as inspissated juice or seasoning syrup by proportioning, use online colloid mill to shear curdled milk and make it to present mouthfeel lubricious, thickness, agitating type fermented soybean breast finished product;
2. coagulating type acidified milk: the raw milk to 30 after the cooling processing～45 ℃, comprise Lactobacillus helveticus TUST005 and the streptococcic mixed culture fermentation agent of diacetyl by the proportioning inoculation, be sub-packed in packing container, ferment in culturing room, fermentation temperature is 30～42 ℃, and fermentation time is 5～16 hours, with pH5.2～4.2 is terminal point, cooling reaches the soya-bean milk of fermentation termination, and chilling temperature is below 10 ℃, coagulating type fermented soybean breast finished product.
10. increase bone density according to claim 9, the preparation method who suppresses the lactose free fermentation soybean milk of angiotensin converting enzyme function, it is characterized in that: the preparation method of described mixed culture fermentation agent is: described mixed culture fermentation agent is the wherein two or more mixture of Lactobacillus helveticus or diacetyl streptococcus or lactobacillus bulgaricus or streptococcus thermophilus or Lactobacillus plantarum or Lactobacillus casei or lactobacillus lactis or lactobacillus acidophilus or rhamnose lactic acid bacteria or Lactobacillus gasseri or Lactobacillus salivarius or Lactobacillus delbrueckii or Lactobacillus crispatus or lactobacillus reuteri or Lactococcus lactis or butterfat galactococcus or mesenterium bright string bacterium butterfat subspecies bifidobacterium bifidum or bifidobacterium longum, particularly mix with 1: 99～99: 1 weight proportion and constitute by Lactobacillus helveticus TUST005 and diacetyl streptococcus, inoculum concentration with 1～5%, be inoculated in the skimmed milk or the skimmed milk powder reconstituted milk of sterilization, under 30～42 ℃ of temperature conditions, cultivated 3～24 hours, get final product after the curdled milk.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719490A (en) * | 2013-12-19 | 2015-06-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fermented soymilk beverage and preparation method thereof |
| CN105188723A (en) * | 2013-04-03 | 2015-12-23 | 普罗比公司 | Probiotic strains for use in treatment or prevention of osteoporosis |
| CN105638912A (en) * | 2016-01-07 | 2016-06-08 | 苏州金记食品有限公司 | Preparation method of solidified sour soybean milk |
| CN106472711A (en) * | 2016-10-31 | 2017-03-08 | 江南大学 | A kind of fermentation process of the fruity tamarind cheese rich in isoflavone |
| CN106472704A (en) * | 2016-09-27 | 2017-03-08 | 天津科技大学 | Bean milk fermenting and producing probiotic bacteria functional drinkss and food and preparation method thereof |
| CN108208186A (en) * | 2018-02-23 | 2018-06-29 | 谢明勇 | A kind of probiotics fermention soya-bean milk and preparation method |
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2005
- 2005-09-06 CN CN200510014997.7A patent/CN1927010A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105188723A (en) * | 2013-04-03 | 2015-12-23 | 普罗比公司 | Probiotic strains for use in treatment or prevention of osteoporosis |
| CN104719490A (en) * | 2013-12-19 | 2015-06-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fermented soymilk beverage and preparation method thereof |
| CN104719490B (en) * | 2013-12-19 | 2017-11-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of fermented soybean milk beverage and preparation method thereof |
| CN105638912A (en) * | 2016-01-07 | 2016-06-08 | 苏州金记食品有限公司 | Preparation method of solidified sour soybean milk |
| CN106472704A (en) * | 2016-09-27 | 2017-03-08 | 天津科技大学 | Bean milk fermenting and producing probiotic bacteria functional drinkss and food and preparation method thereof |
| CN106472711A (en) * | 2016-10-31 | 2017-03-08 | 江南大学 | A kind of fermentation process of the fruity tamarind cheese rich in isoflavone |
| CN108208186A (en) * | 2018-02-23 | 2018-06-29 | 谢明勇 | A kind of probiotics fermention soya-bean milk and preparation method |
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