A refreshing-type loquat lactic acid bacterium beverage and a preparing method thereof
The invention relates to the technical field of dairy product processing, particularly to a refreshing-type loquat lactic acid bacterium beverage and a preparing method thereof. The beverage is prepared according to a formula containing 90-130 parts by milk powder, 90-120 parts of white granulated s...
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| creator | YAN YIHONG FENG SHIYUN GAN DAN HAN DI SONG JINAN |
| description | The invention relates to the technical field of dairy product processing, particularly to a refreshing-type loquat lactic acid bacterium beverage and a preparing method thereof. The beverage is prepared according to a formula containing 90-130 parts by milk powder, 90-120 parts of white granulated sugar, 30-80 parts of glucose, 0.002-0.1 part of lactic acid bacteria, 2.5-3.5 parts of pectin, 0.6-1.2 parts of agar, 0.1-0.5 part of sodium citrate, 1-2 parts of lactic acid, 1-2 parts of citric acid, 0.2-0.6 part of sodium tripolyphosphate and 0.2-10 parts of a loquat additive. The beverage is fine in taste, rich in nutrition and rich in flavor, and maintains a healthy flavor system because no essence is added.
本发明涉及乳制品加工技术领域，具体的讲是种清爽型枇杷乳酸菌饮料及其制备方法，并按照如下配方进行制备：奶粉90-130份，白砂糖90-120份，葡萄糖30-80份，乳酸菌0.002-0.1份，果胶2.5-3.5份，琼脂0.6-1.2份，柠檬酸钠0.1-0.5份，乳酸1-2份，柠檬酸1-2份，三聚磷酸钠0.2-0.6份，枇杷添加物0.2-10份，本发明的乳酸菌饮料口感细腻，营养丰富，风味浓郁，并且因为不添加香精而保持有健康的风味体系。 |
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本发明涉及乳制品加工技术领域，具体的讲是种清爽型枇杷乳酸菌饮料及其制备方法，并按照如下配方进行制备：奶粉90-130份，白砂糖90-120份，葡萄糖30-80份，乳酸菌0.002-0.1份，果胶2.5-3.5份，琼脂0.6-1.2份，柠檬酸钠0.1-0.5份，乳酸1-2份，柠檬酸1-2份，三聚磷酸钠0.2-0.6份，枇杷添加物0.2-10份，本发明的乳酸菌饮料口感细腻，营养丰富，风味浓郁，并且因为不添加香精而保持有健康的风味体系。</description><language>chi ; eng</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2016</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20161026&DB=EPODOC&CC=CN&NR=106035655A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20161026&DB=EPODOC&CC=CN&NR=106035655A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YAN YIHONG</creatorcontrib><creatorcontrib>FENG SHIYUN</creatorcontrib><creatorcontrib>GAN DAN</creatorcontrib><creatorcontrib>HAN DI</creatorcontrib><creatorcontrib>SONG JINAN</creatorcontrib><title>A refreshing-type loquat lactic acid bacterium beverage and a preparing method thereof</title><description>The invention relates to the technical field of dairy product processing, particularly to a refreshing-type loquat lactic acid bacterium beverage and a preparing method thereof. The beverage is prepared according to a formula containing 90-130 parts by milk powder, 90-120 parts of white granulated sugar, 30-80 parts of glucose, 0.002-0.1 part of lactic acid bacteria, 2.5-3.5 parts of pectin, 0.6-1.2 parts of agar, 0.1-0.5 part of sodium citrate, 1-2 parts of lactic acid, 1-2 parts of citric acid, 0.2-0.6 part of sodium tripolyphosphate and 0.2-10 parts of a loquat additive. The beverage is fine in taste, rich in nutrition and rich in flavor, and maintains a healthy flavor system because no essence is added.
本发明涉及乳制品加工技术领域，具体的讲是种清爽型枇杷乳酸菌饮料及其制备方法，并按照如下配方进行制备：奶粉90-130份，白砂糖90-120份，葡萄糖30-80份，乳酸菌0.002-0.1份，果胶2.5-3.5份，琼脂0.6-1.2份，柠檬酸钠0.1-0.5份，乳酸1-2份，柠檬酸1-2份，三聚磷酸钠0.2-0.6份，枇杷添加物0.2-10份，本发明的乳酸菌饮料口感细腻，营养丰富，风味浓郁，并且因为不添加香精而保持有健康的风味体系。</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNi7EOgjAURbs4GPUfnh9AgiFlJwTj5GRcyaPcQhNo66OY-Pcy-AFO5wzn7NWzIoEVLKPzQ5Y-ETSF18qJJjbJGWLjeuo2h7h1pg5vCA8g9j0xRUFk2VaakcbQUxohCPaodpanBacfD-p8bR71LUMMLZbIBh6pre-XvMwLXWpdFf80X_wVOVY</recordid><startdate>20161026</startdate><enddate>20161026</enddate><creator>YAN YIHONG</creator><creator>FENG SHIYUN</creator><creator>GAN DAN</creator><creator>HAN DI</creator><creator>SONG JINAN</creator><scope>EVB</scope></search><sort><creationdate>20161026</creationdate><title>A refreshing-type loquat lactic acid bacterium beverage and a preparing method thereof</title><author>YAN YIHONG ; FENG SHIYUN ; GAN DAN ; HAN DI ; SONG JINAN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN106035655A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2016</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>YAN YIHONG</creatorcontrib><creatorcontrib>FENG SHIYUN</creatorcontrib><creatorcontrib>GAN DAN</creatorcontrib><creatorcontrib>HAN DI</creatorcontrib><creatorcontrib>SONG JINAN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YAN YIHONG</au><au>FENG SHIYUN</au><au>GAN DAN</au><au>HAN DI</au><au>SONG JINAN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>A refreshing-type loquat lactic acid bacterium beverage and a preparing method thereof</title><date>2016-10-26</date><risdate>2016</risdate><abstract>The invention relates to the technical field of dairy product processing, particularly to a refreshing-type loquat lactic acid bacterium beverage and a preparing method thereof. The beverage is prepared according to a formula containing 90-130 parts by milk powder, 90-120 parts of white granulated sugar, 30-80 parts of glucose, 0.002-0.1 part of lactic acid bacteria, 2.5-3.5 parts of pectin, 0.6-1.2 parts of agar, 0.1-0.5 part of sodium citrate, 1-2 parts of lactic acid, 1-2 parts of citric acid, 0.2-0.6 part of sodium tripolyphosphate and 0.2-10 parts of a loquat additive. The beverage is fine in taste, rich in nutrition and rich in flavor, and maintains a healthy flavor system because no essence is added.
本发明涉及乳制品加工技术领域，具体的讲是种清爽型枇杷乳酸菌饮料及其制备方法，并按照如下配方进行制备：奶粉90-130份，白砂糖90-120份，葡萄糖30-80份，乳酸菌0.002-0.1份，果胶2.5-3.5份，琼脂0.6-1.2份，柠檬酸钠0.1-0.5份，乳酸1-2份，柠檬酸1-2份，三聚磷酸钠0.2-0.6份，枇杷添加物0.2-10份，本发明的乳酸菌饮料口感细腻，营养丰富，风味浓郁，并且因为不添加香精而保持有健康的风味体系。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | A refreshing-type loquat lactic acid bacterium beverage and a preparing method thereof |
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