GB734581A - A process for the production of a dietetic food - Google Patents
A process for the production of a dietetic foodInfo
- Publication number
- GB734581A GB734581A GB3531/52A GB353152A GB734581A GB 734581 A GB734581 A GB 734581A GB 3531/52 A GB3531/52 A GB 3531/52A GB 353152 A GB353152 A GB 353152A GB 734581 A GB734581 A GB 734581A
- Authority
- GB
- United Kingdom
- Prior art keywords
- mixture
- juices
- lactic acid
- yeast
- dietetic food
- 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.)
- Expired
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/06—Lysis of microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/02—Monosaccharides
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
In making a dietetic food, active yeast is intimately mixed with ascorbic acid or lactic acid or with a natural substance or substances containing these acids to yield a mixture having a pH value between 3.5 and 7.0, the mixture is fermented at a favourable temperature, e.g. a temperature at which growth of the yeast is not impaired, to remove any readily fermentable sugars present, and air above the mixture is displaced by carbonic acid gas, e.g. at a pressure slightly above atmospheric. Provitamin A, e.g. in the form of zeaxanthin or biologically pure carotene may be added. Fruit juices such as the juices of citrous fruits and sea-buckthorn fruit are suitable substances containing ascorbic acid. Whey is a suitable substance containing lactic acid.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE734581X | 1951-02-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB734581A true GB734581A (en) | 1955-08-03 |
Family
ID=6641881
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB3531/52A Expired GB734581A (en) | 1951-02-17 | 1952-02-11 | A process for the production of a dietetic food |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB734581A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2356378A1 (en) * | 1976-06-30 | 1978-01-27 | Basf Ag | ANIMAL FOOD ADDITIVES |
| CN113966816A (en) * | 2021-10-25 | 2022-01-25 | 新疆农业大学 | Preparation method of sea-buckthorn whole fruit powder capable of reducing caking rate and loss rate of bioactive substances |
-
1952
- 1952-02-11 GB GB3531/52A patent/GB734581A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2356378A1 (en) * | 1976-06-30 | 1978-01-27 | Basf Ag | ANIMAL FOOD ADDITIVES |
| CN113966816A (en) * | 2021-10-25 | 2022-01-25 | 新疆农业大学 | Preparation method of sea-buckthorn whole fruit powder capable of reducing caking rate and loss rate of bioactive substances |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102613265B (en) | Natural yeast powder | |
| GB1362729A (en) | Culture of sour dough bacteria | |
| CA1053166A (en) | Process for producing koji for fermented food products | |
| IL309261A (en) | Methods for the production of mycelial biomass from date extract | |
| KR101039381B1 (en) | The fermentated liquor of Spirulina and the mamufacturing method thereof | |
| US20210321643A1 (en) | Method for preparation of nitrite ion-containing allium tuberosum fermentate and composition thereof | |
| JP3565766B2 (en) | Method for producing natural yeast bread using fermentation composition and natural yeast bread | |
| US3000789A (en) | Protein hydrolysis | |
| US3097146A (en) | Process for lycopene production | |
| GB734581A (en) | A process for the production of a dietetic food | |
| GB1062988A (en) | Improvements in and relating to the production of vegetable juices with simultaneous production of pickled fodder and inoculation material for the preparation of fermented fodder | |
| US2618900A (en) | Production of mushroom mycelium | |
| CN105420024A (en) | Kiwi fruit and sweet potato mixing fruit wine | |
| KR101928468B1 (en) | The enzyme food using the reef in the fields and vegetable extract and manufacturing methods of the jam | |
| US3095357A (en) | Beta-carotene production | |
| US4407826A (en) | Method of producing Koji products | |
| US3291701A (en) | Beta-carotene production and composition therefor | |
| CN110144317A (en) | A kind of composite bacteria agent, freeze-drying microbial inoculum and apple pomace protein feed for fermentation apple pomace | |
| CN108142800A (en) | A kind of nutrition-balanced flour and its production method | |
| CN103392991A (en) | Preparation method of nutrient steamed bun with grape flavor | |
| KR100367969B1 (en) | Vinegar garlic | |
| US2593462A (en) | Method of treating egg whites | |
| CN111165766A (en) | Rose sauce and preparation method thereof | |
| DE624614C (en) | Process for the production of low-alcohol or non-alcoholic beverages | |
| CN113079943A (en) | Cultivation method and extraction method for increasing content of terpenoid in phellinus igniarius sporocarp |