WO2013081194A1 - Manufacturing process of spirulina potato drink - Google Patents
Manufacturing process of spirulina potato drink Download PDFInfo
- Publication number
- WO2013081194A1 WO2013081194A1 PCT/KP2011/000026 KP2011000026W WO2013081194A1 WO 2013081194 A1 WO2013081194 A1 WO 2013081194A1 KP 2011000026 W KP2011000026 W KP 2011000026W WO 2013081194 A1 WO2013081194 A1 WO 2013081194A1
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- WIPO (PCT)
- Prior art keywords
- potato
- spirulina
- lactic
- fermentation
- juice
- Prior art date
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
Definitions
- the invention concerns a method for obtaining a spirulina potato lactic fermentation drink that is a functional health beverage with a good taste and high nutrition making use of various nutritive elements of potato flesh juice and spirulina, and nutritional and physiological actions of lactic bacteria.
- Potato contains 2.0% protein, 0.2% lipid, 16.8% carbohydrate and 0.4% cellulose in addition to Ca, K, P, Na, Vitamins B, Bl, PP and so on.
- potato comprises an acetyl choline among its components the action of which is to lower blood pressure and blood sugar level, protect stomach and bowels and prevent from aging besides prevention and treatment of cancer.
- phycocyanin natural pigment of blue color has no side effects but rather is healthful for human body, it is added to cold drinks (fresh water, ice-cream) for completion of manufactures. So is ⁇ -carotene, fox red pigment that is also added to the beverages such as liquor and cider for the purpose of selling as a manufacture.
- the object of the invention is to produce a functional drink that is effective for absorption of nutriment for human body by making use of spirulina and potato lactic fermentation.
- Spirulina potato lactic fermentation drink is made by mixing potato lactic fermented product and spirulina enzymolytic product.
- Potato goes through the following steps: selecting, peeling, cutting, heating with steam, mixing, trituration, flavouring, filtering, sterilization, cooling, inoculation and fermentation.
- spirulina enzymolytic product undergoes swelling of spirulina powder, freezing and thawing, enzymolysis and devitalization of enzymes.
- the invention accounts for the composition of potato flesh juice and the effect that it causes to lactic fermentation, and on the basis on it, establishes process and method for producing potato lactic fermentation drink.
- Potato contains in abundance much water (75% ⁇ 80%). Thus, when processing, juice is extracted abundantly.
- composition of amino acids of potato flesh juice is shown below in table Table 2.
- Composition of amino acids of potato flesh juice is shown below in table Table 2.
- the potato flesh juice goes through an oxidization becoming dark brown color as soon as it is exposed to the air. This is due to an enzyme, diphenoloxydase in potato flesh juice which synthesizes phenol compounds after contacting with the air.
- the phenol compounds just make taste acrid and on eating too much, causes poisoning. Therefore, it is very important to get rid of change of brown color in potato flesh juice and acrid taste owing to solanine in the production of drinks using potato flesh juice.
- the separative boundary layer of potato flesh according to the trituration time of potato flesh is shown below.
- the separative boundary layer of potato flesh according to the concentration of potato flesh juice is shown below. Table 6. Separative boundary layer of potato flesh juice
- the method for producing spirilina potato lactic fermented product is as follows. 1. Method for producing potato lactic fermented product. Picking of potato
- the qualitative requirement terms for picking potato are as follows: it should be full and not be harmed, frozen, sliced, compressed and mildewed. Unripe and blue potatoes (with a high content of solanine) should be below 2%. Selecting and washing
- Peeled potatoes are then subject to cutting by a size of 1-1.5 cm and heated with steam for 30min holding 100 ° C and then lay as it is for lOmin. . Mixing and trituration
- Potato drinks of high quality should have their tissues rich and soft, and keep homogeneity without separation of layers although it passes some time.
- This step is done to give color, taste and aroma to the product, improve digestability and get rid of solanine that gives a acrid taste in potato.
- Lactic bacteria such as Lac.helviticus and Lactococus.lactis are used here.
- Inoculable quantity is about 2-3% and those bacteria made by a process of adaptive culture are used. Fermentation is achieved for about 4-6 hours at 40-42 °C until pH 4-4.5. .
- Spirulina powder is prepared.
- Freezing is done at -20 ° C and thawing at +20 °C.
- This operation is repeated three times.
- Hog pancreas l.Og is added to the every spirulina powder lOg already treated with freezing and thawing, and they are subject to enzymolysis for about lhour holding pH 8-9 at 50 ° C. Then EDTA 0.05% (ethylendiaminetetraacetic acid) as a color stabilizer and scavenger (dextrin) 0.01% are added.
- This step is done at 70 "C for about 30min.
- Spirulina enzymolytic product (0.5%) is added to potato lactic fermented product and they are mixed by a homogeneitor.
- the mixed liquid is inoculated into the bottle or box in an aseptic condition to complete packing and subject to sterilization at 70 °C three times for 15min and transferred to maturing compartment.
- Maturing is done lowering temperature.
- Maturing is achieved at temperature 4-8 ° C for l-2hours.
Abstract
The invention relates to a method for manufacturing a spirulina potato drink making use of fermental product of potato flesh juice and spirulina enzymolytic product. The method comprises steps where potatoes are selected, peeled and heated with steam. Then, they go through a lactic fermentation and continuously a mixing with spirulina enzymolytic product obtained from enzymolysis to finally have a product.
Description
MANUFACTURING PROCESS OF SPIRULINA POTATO DRINK FIELD OF THE INVENTION
The invention concerns a method for obtaining a spirulina potato lactic fermentation drink that is a functional health beverage with a good taste and high nutrition making use of various nutritive elements of potato flesh juice and spirulina, and nutritional and physiological actions of lactic bacteria.
BACKGROUND AND OBJECT OF THE INVENTION
As recently people's demand on drink is worldwide increasing more and more, healthful and functional drinks of various kinds are attracting customer's attention.
In parallel with the international tendency, a variety of functional drinks are under development in home, but nothing like those using potato by-products have been reported so far.
Potato contains 2.0% protein, 0.2% lipid, 16.8% carbohydrate and 0.4% cellulose in addition to Ca, K, P, Na, Vitamins B, Bl, PP and so on.
There are comparatively rich amount of vitamin C and carotenes in potato. Patients suffering from gastric cancer recover energy upon their consuming fresh juice extracted from potato. What's more, potato comprises an acetyl choline among its components the action of which is to lower blood pressure and blood sugar level, protect stomach and bowels and prevent from aging besides prevention and treatment of cancer.
In particular, as many nutritional elements such as Vitamin C, carbohydrate and protein are contained three times much more than in apple, potato has a considerable significance as a medical food in treating diabetes, nephritis, edema, anaemia and so on.
Now, research is being achieved to extract active components like solanine from potato for the purpose of medical care or the improvement of quality of cosmetics.
So far, some drinks using potato have been reported, but no drink using spirulina and potato flesh juice has been known.
As spirulina platensis, multicellular micro algae of spiral form inhabiting in a high alkaline lakes has a rich content of 65%~75% proteins, vitamins, minerals and physiological active materials such as phycocyanin, natural antioxidant and pigment and β-carotene, it is being regarded as food resources for the twenty-first century.
In particular, research is done to separate physiological active materials like phycocyanin and β-carotene and add them to the various comestibles, in this way development of new manufactures is now in progress towards increasing sorts of foodstuff and satisfying nutritional requirements.
As phycocyanin, natural pigment of blue color has no side effects but rather is healthful for human body, it is added to cold drinks (fresh water, ice-cream) for completion of manufactures. So is β-carotene, fox red pigment that is also added to the beverages such as liquor and cider for the purpose of selling as a manufacture.
The object of the invention is to produce a functional drink that is effective for absorption of nutriment for human body by making use of spirulina and potato lactic fermentation.
BRIEF EXPLANATION OF THE INVENTION
Spirulina potato lactic fermentation drink is made by mixing potato lactic fermented product and spirulina enzymolytic product.
Potato goes through the following steps: selecting, peeling, cutting, heating with steam, mixing, trituration, flavouring, filtering, sterilization, cooling, inoculation and fermentation.
The process of making spirulina enzymolytic product undergoes swelling of spirulina powder, freezing and thawing, enzymolysis and devitalization of enzymes.
Then, these two fermented products are blended and sterilized to finally produce a manufacture.
DETAILED DESCRIPTION OF THE INVENTION The invention accounts for the composition of potato flesh juice and the effect that it
causes to lactic fermentation, and on the basis on it, establishes process and method for producing potato lactic fermentation drink.
Composition of potato flesh juice and its effect on lactic fermentation
Potato contains in abundance much water (75%~80%). Thus, when processing, juice is extracted abundantly.
When starch is produced from potato, 40% flesh juice can be obtained, and 32% drink can also be obtained considering the extract rate.
The general chemical composition of potato flesh juice is as shown in table 1.
Table 1. General chemical composition of potato flesh juice
The composition of amino acids of potato flesh juice is shown below in table Table 2. Composition of amino acids of potato flesh juice
Glutamic acid 0.383
Alanine 0.043
Valine 0.009
* Methionine 0.026
Isoleucin 0.058
Leucin 0.112
Tyrosine 0.045
Phenylalanine 0.067
When comparing the composition of amino acids of potato flesh juice with those of inside of potato, the former has quantitatively 1.5 times much more than the latter. This is explained because of the soluble amino acids of the inside of the potato being extracted into the juice.
Table 3. Composition of vitamins in potato flesh juice (mg%)
Table 4. Composition of minerals in Potato flesh juice (mg%)
As shown in the above table, there are various minerals in potato flesh juice. In
particular there are comparatively large quantity of P, Ca, Mg and Na including K that is essential for the growth of microorganisms.
However, the potato flesh juice goes through an oxidization becoming dark brown color as soon as it is exposed to the air. This is due to an enzyme, diphenoloxydase in potato flesh juice which synthesizes phenol compounds after contacting with the air.
The phenol compounds just make taste acrid and on eating too much, causes poisoning. Therefore, it is very important to get rid of change of brown color in potato flesh juice and acrid taste owing to solanine in the production of drinks using potato flesh juice.
Continually, the following basic experiments are achieved to manufacture potato lactic drink.
The separative boundary layer of potato flesh according to the trituration time of potato flesh is shown below.
Table 5. Separative boundary layer of potato flesh juice
according to the trituration time
The separative boundary layer of potato flesh according to the concentration of potato flesh juice is shown below.
Table 6. Separative boundary layer of potato flesh juice
according to the concentration of potato flesh juice
Experiment for removing the color (selection)
Experiment of interval of change of color by lactic bacteria was done.
Interval of change of color was confirmed when Terner acidity was T° 100.
Experiment for removing smell and taste of lactic bacteria was done.
And, a process of manufacturing spirulina potato lactic fermented product is shown below by way of chart.
Selecting & Peeling
i
Cutting(l~1.5cm)
I
Heating with steam
(Holding 15min. at 100Γ)
i
Mixing & Trituration Original spirulina powder
(adding 3.6 times water and 10% sugar), j
I Swelling
Homogeneity & Filtration ( Mixing rate of spirulina with water is 1 :4
(60~70 openings) holding more than 3hours)
1 I
Sterilization(100°C, 15min.) Freezing & thawing
i (-20 °C , +20 °C three times)
Cooling(40°C) i
I Enzymolysis( lhour, 50°C)
Innoculation of lactic bacteria i
I Devitalization of Enzym(30min. at 70
Fermentation(40eC, 4-6 hours) i
i Enzymolytic product(0.5%)
Mixing
Ϊ
Packaging
i
Sterilization(70°C, lOmin., three times)
I
Manufacture
The method for producing spirilina potato lactic fermented product is as follows. 1. Method for producing potato lactic fermented product.
Picking of potato
The qualitative requirement terms for picking potato are as follows: it should be full and not be harmed, frozen, sliced, compressed and mildewed. Unripe and blue potatoes (with a high content of solanine) should be below 2%. Selecting and washing
When selecting potatoes, many impure things can be separated through rotary cylindrical or inclinatory screen dehydrator. Once washed potatoes during the process of separating impure things (straws and small pebbles) are washed completely in potato washer before entering into the production process. Swinging washer, Pongyong washer and Rotary cylindrical washer can be used as potato washer.
. Peeling
Potato peeler peels washed potatoes completely.
. Heating with steam
Peeled potatoes are then subject to cutting by a size of 1-1.5 cm and heated with steam for 30min holding 100°C and then lay as it is for lOmin. . Mixing and trituration
After steaming potatoes, water (3.6 times) and sugar (10%) are added there. Then triturator is introduced to triturate them below 400 /an.
.Homogeneity and filtration
Homogeneity process is vital for improving taste and stability of potato lactic fermentation juice. Potato drinks of high quality should have their tissues rich and soft, and keep homogeneity without separation of layers although it passes some time.
Then they are treated with a homogeneitor so that particles should be below 150-250 im and continually undergoes a filtration by passing a screen of 60-70 openings.
.Sterilization and cooling
Here they go through a sterilization for lOmin at 100°C and cooling until 40 °C.
.Fermentation
This step is done to give color, taste and aroma to the product, improve digestability and get rid of solanine that gives a acrid taste in potato.
Lactic bacteria such as Lac.helviticus and Lactococus.lactis are used here.
They are mixed by the ratio 1 :4 and subject to fermentation.
Inoculable quantity is about 2-3% and those bacteria made by a process of adaptive culture are used. Fermentation is achieved for about 4-6 hours at 40-42 °C until pH 4-4.5. . Method for obtaining spirulina enzymolytic product
. Material
Spirulina powder is prepared.
.Swelling
4 parts of water are added to 1 part of spirulina powder and let it swell for about more than 3 hours.
.Freezing and cooling
Freezing is done at -20 °C and thawing at +20 °C.
This operation is repeated three times.
. Enzymolysis
Hog pancreas l.Og is added to the every spirulina powder lOg already treated with freezing and thawing, and they are subject to enzymolysis for about lhour holding pH 8-9 at 50 °C. Then EDTA 0.05% (ethylendiaminetetraacetic acid) as a color stabilizer and scavenger (dextrin) 0.01% are added.
. Devitalization of enzymes
This step is done at 70 "C for about 30min.
.Mixing
Spirulina enzymolytic product (0.5%) is added to potato lactic fermented product and they are mixed by a homogeneitor. The mixed liquid is inoculated into the bottle or box in an aseptic condition to complete packing and subject to sterilization at 70 °C three times for 15min and transferred to maturing compartment.
.Maturing
Maturing is done lowering temperature.
During maturing process, acrid taste of potato is removed and aroma of drink is rising with a softening taste.
Maturing is achieved at temperature 4-8 °C for l-2hours.
Claims
1. Method for manufacturing a health drink making use of spirulina and potato.
5 2. The method according to the claim 1, characterized in that peeled potatoes are subject to cutting by a size of 1~ 1.5cm, heating with steam for 30min holding temperature 100°C and let them lay as it is for about lOmin.
3. The method according to the claim 1, characterized in that for the purpose of achieving a .0 lactic fermentation, Lac.helviticus and Lactococus.lactis are mingled and used at ratio of
1:4.
4. The method according to the claim 1, characterized in that the fermentation of potato flesh juice is achieved at temperature 40 °C, for about 4~6hours by adding the mingled
.5 lactic bacteria in the amount of 1-1.5% of material to be fermented.
5. The method according to the claim 1, characterized in that spirulina powder undergoes three repeated operation of freezing at -20 °C and thawing at +20 °C, and hog pancreas l.Og is added to every spirulina powder lOg which continually is subject to enzymolysis
!0 keeping pH 8-9 at temperature 50 °C for lhour.
6. The method according to the claim 1, characterized in that EDTA 0.05% as a color stabilizer and β-cyclic dextrin 0.01% as a scavenger are added to the final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201180024102.1A CN103732084B (en) | 2011-10-04 | 2011-12-29 | Spirulina potato milk acid fermentation juice |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KP201110002939 | 2011-10-04 | ||
| KP293911 | 2011-10-04 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2013081194A1 true WO2013081194A1 (en) | 2013-06-06 |
Family
ID=48535629
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/KP2011/000026 WO2013081194A1 (en) | 2011-10-04 | 2011-12-29 | Manufacturing process of spirulina potato drink |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN103732084B (en) |
| WO (1) | WO2013081194A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018229365A1 (en) * | 2017-06-15 | 2018-12-20 | Algama | Method for obtaining a stabilised food drink made from fruit juice comprising extracts of microalgae and/or cyanobacteria |
| CN110897006A (en) * | 2019-12-02 | 2020-03-24 | 河西学院 | Application of fresh potato in inhibiting post-acidification of yogurt and preparation of yogurt |
| CN111011497A (en) * | 2019-12-02 | 2020-04-17 | 河西学院 | Fresh spirulina-potato fermented yogurt and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104664510B (en) * | 2015-03-30 | 2016-08-24 | 安徽秋果食品有限公司 | A kind of spirulina miscellaneous grain crops fermented beverage and preparation method thereof |
| CN105167061B (en) * | 2015-09-28 | 2017-12-15 | 罗萌 | A kind of potato health products and its preparation method and application |
| CN105559064A (en) * | 2015-12-23 | 2016-05-11 | 于蜀豪 | Five-alga probiotic enzyme tablets and preparation method thereof |
| CN106418348B (en) * | 2016-09-22 | 2019-11-05 | 天津科技大学 | A method of mashed potatoes is prepared using compound lactobacillus-fermencucumber |
| CN111011672A (en) * | 2019-10-28 | 2020-04-17 | 国投中鲁果汁股份有限公司 | Strong-fragrance probiotic apple fermented beverage and preparation method thereof |
| CN114081150B (en) * | 2021-11-12 | 2023-08-18 | 河西学院 | Potato paste texture stabilizer, potato paste product, preparation method and application of potato paste texture stabilizer |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1350792A (en) * | 2001-11-06 | 2002-05-29 | 陈大东 | Full-nutrients wheat flour |
| CN1265727C (en) * | 2004-04-13 | 2006-07-26 | 宁秋云 | Sweet potato health food and its preparation method |
| US20090324705A1 (en) * | 2008-02-13 | 2009-12-31 | Nina Vikhrieva | Phytonutrient compositions for topical use |
| CN101669607A (en) * | 2009-05-06 | 2010-03-17 | 北京奈特通达科技发展有限责任公司 | Potato instant noodle |
| CN101822337A (en) * | 2009-03-03 | 2010-09-08 | 刘贵有 | Spirulina fine dried noodle and preparation process thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1190234C (en) * | 2002-01-14 | 2005-02-23 | 南京大学 | Technology for industrially preparing spirulina polynutrient and its application |
| CN1328985C (en) * | 2003-04-20 | 2007-08-01 | 谢新辞 | Instant spirulina products, and its prepn. method |
-
2011
- 2011-12-29 WO PCT/KP2011/000026 patent/WO2013081194A1/en active Application Filing
- 2011-12-29 CN CN201180024102.1A patent/CN103732084B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1350792A (en) * | 2001-11-06 | 2002-05-29 | 陈大东 | Full-nutrients wheat flour |
| CN1265727C (en) * | 2004-04-13 | 2006-07-26 | 宁秋云 | Sweet potato health food and its preparation method |
| US20090324705A1 (en) * | 2008-02-13 | 2009-12-31 | Nina Vikhrieva | Phytonutrient compositions for topical use |
| CN101822337A (en) * | 2009-03-03 | 2010-09-08 | 刘贵有 | Spirulina fine dried noodle and preparation process thereof |
| CN101669607A (en) * | 2009-05-06 | 2010-03-17 | 北京奈特通达科技发展有限责任公司 | Potato instant noodle |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018229365A1 (en) * | 2017-06-15 | 2018-12-20 | Algama | Method for obtaining a stabilised food drink made from fruit juice comprising extracts of microalgae and/or cyanobacteria |
| FR3067568A1 (en) * | 2017-06-15 | 2018-12-21 | Algama | PROCESS FOR OBTAINING A STABILIZED FOOD BEVERAGE BASED ON FRUIT JUICES COMPRISING MICROALGAE EXTRACTS AND / OR CYANOBACTERIA |
| CN110897006A (en) * | 2019-12-02 | 2020-03-24 | 河西学院 | Application of fresh potato in inhibiting post-acidification of yogurt and preparation of yogurt |
| CN111011497A (en) * | 2019-12-02 | 2020-04-17 | 河西学院 | Fresh spirulina-potato fermented yogurt and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103732084A (en) | 2014-04-16 |
| CN103732084B (en) | 2016-08-03 |
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