Application of multifunctional bacillus coagulans in probiotic nut production
The invention discloses application of multifunctional bacillus coagulans in probiotic nut production, and belongs to the technical field of microorganism application and the technical field of food processing. The bacillus coagulans has various excellent properties, and is used for probiotic nut pr...
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| creator | HUANG CAIHONG LU XIAOMENG ZHANG FEI ZHENG JIE JIN LONG NI WEICHAO |
| description | The invention discloses application of multifunctional bacillus coagulans in probiotic nut production, and belongs to the technical field of microorganism application and the technical field of food processing. The bacillus coagulans has various excellent properties, and is used for probiotic nut production, so that probiotic nuts are endowed with better quality and higher safety. According to a probiotic nut production process, probiotic surface coating powder produced by the process is uniform and attractive, is not easy to fall off and does not contaminate hands when being eaten. The coating powder on the surfaces of the probiotic nuts forms a protective layer, so that oxygen can be prevented from being in contact with the surfaces of the nuts; and meanwhile, the coating powder cooperates with haematococcus pluvialis in the probiotic nuts, nitrogen-filled packages and oxygen absorbents, so that the oxidation rancidity of the nuts can be delayed, the oxidation rancidity of the surfaces of the nuts can be re |
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The bacillus coagulans has various excellent properties, and is used for probiotic nut production, so that probiotic nuts are endowed with better quality and higher safety. According to a probiotic nut production process, probiotic surface coating powder produced by the process is uniform and attractive, is not easy to fall off and does not contaminate hands when being eaten. The coating powder on the surfaces of the probiotic nuts forms a protective layer, so that oxygen can be prevented from being in contact with the surfaces of the nuts; and meanwhile, the coating powder cooperates with haematococcus pluvialis in the probiotic nuts, nitrogen-filled packages and oxygen absorbents, so that the oxidation rancidity of the nuts can be delayed, the oxidation rancidity of the surfaces of the nuts can be re</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; PROCESSES USING MICROORGANISMS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2021</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=20210917&DB=EPODOC&CC=CN&NR=113403233A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210917&DB=EPODOC&CC=CN&NR=113403233A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HUANG CAIHONG</creatorcontrib><creatorcontrib>LU XIAOMENG</creatorcontrib><creatorcontrib>ZHANG FEI</creatorcontrib><creatorcontrib>ZHENG JIE</creatorcontrib><creatorcontrib>JIN LONG</creatorcontrib><creatorcontrib>NI WEICHAO</creatorcontrib><title>Application of multifunctional bacillus coagulans in probiotic nut production</title><description>The invention discloses application of multifunctional bacillus coagulans in probiotic nut production, and belongs to the technical field of microorganism application and the technical field of food processing. The bacillus coagulans has various excellent properties, and is used for probiotic nut production, so that probiotic nuts are endowed with better quality and higher safety. According to a probiotic nut production process, probiotic surface coating powder produced by the process is uniform and attractive, is not easy to fall off and does not contaminate hands when being eaten. The coating powder on the surfaces of the probiotic nuts forms a protective layer, so that oxygen can be prevented from being in contact with the surfaces of the nuts; and meanwhile, the coating powder cooperates with haematococcus pluvialis in the probiotic nuts, nitrogen-filled packages and oxygen absorbents, so that the oxidation rancidity of the nuts can be delayed, the oxidation rancidity of the surfaces of the nuts can be re</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNi0EKAjEMRbtxIeod4gEEx3qBYVDc6Mr9kImtBGJSbHN_GfEArj7v8f4yXPtShAkbm4JleLk0zq40CxSYkFjEK5Dh0wW1AiuUt01sjQnU20wP_x7WYZFRatr8dhW259N9uOxSsTHVgpQ0tXG4dV087uMhxj7-03wAUQk3Dw</recordid><startdate>20210917</startdate><enddate>20210917</enddate><creator>HUANG CAIHONG</creator><creator>LU XIAOMENG</creator><creator>ZHANG FEI</creator><creator>ZHENG JIE</creator><creator>JIN LONG</creator><creator>NI WEICHAO</creator><scope>EVB</scope></search><sort><creationdate>20210917</creationdate><title>Application of multifunctional bacillus coagulans in probiotic nut production</title><author>HUANG CAIHONG ; LU XIAOMENG ; ZHANG FEI ; ZHENG JIE ; JIN LONG ; NI WEICHAO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN113403233A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2021</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>HUANG CAIHONG</creatorcontrib><creatorcontrib>LU XIAOMENG</creatorcontrib><creatorcontrib>ZHANG FEI</creatorcontrib><creatorcontrib>ZHENG JIE</creatorcontrib><creatorcontrib>JIN LONG</creatorcontrib><creatorcontrib>NI WEICHAO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HUANG CAIHONG</au><au>LU XIAOMENG</au><au>ZHANG FEI</au><au>ZHENG JIE</au><au>JIN LONG</au><au>NI WEICHAO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Application of multifunctional bacillus coagulans in probiotic nut production</title><date>2021-09-17</date><risdate>2021</risdate><abstract>The invention discloses application of multifunctional bacillus coagulans in probiotic nut production, and belongs to the technical field of microorganism application and the technical field of food processing. The bacillus coagulans has various excellent properties, and is used for probiotic nut production, so that probiotic nuts are endowed with better quality and higher safety. According to a probiotic nut production process, probiotic surface coating powder produced by the process is uniform and attractive, is not easy to fall off and does not contaminate hands when being eaten. The coating powder on the surfaces of the probiotic nuts forms a protective layer, so that oxygen can be prevented from being in contact with the surfaces of the nuts; and meanwhile, the coating powder cooperates with haematococcus pluvialis in the probiotic nuts, nitrogen-filled packages and oxygen absorbents, so that the oxidation rancidity of the nuts can be delayed, the oxidation rancidity of the surfaces of the nuts can be re</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | Application of multifunctional bacillus coagulans in probiotic nut production |
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