| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 61 | 一种草菇辣椒酱的制作方法 | CN201410542465.X | 2014-10-15 | CN104256548A | 2015-01-07 | 赵云财 |
| 本发明提供了一种草菇辣椒酱的制作方法，具体实施方式如下：红辣椒，清洗，取蒂柄，切丁，加入草菇丁20%、生姜丁15%、蒜泥10%、白砂糖3%、食用盐12%、白酒1%、低温豆粕粉5%、乳酸链球菌素0.03%，混合均匀，接种3%肠膜明串珠菌液体种子、8%植物乳杆菌液体种子、5%短乳杆菌液体种子、0.1%安琪酱油酵母，在18～20℃密封发酵96h，80℃杀菌15min，即为辣豆豉酱，其特别适合直接食用，也可作为调味料。 | ||||||
| 62 | 一种响应面法优化浆水的制备方法 | CN201410029173.6 | 2014-01-22 | CN103798703A | 2014-05-21 | 刘晔玮; 张培; 邸多隆 |
| 本发明涉及一种响应面法优化浆水的制备方法，该方法包括以下步骤：⑴蔬菜制备：分别将芹菜、莲花菜洗净后切段，并按等质量的比例放入罐中；⑵面汤制备：将面粉与水分别按不同水平梯度配制成面汤；⑶在放有蔬菜的罐中分别按不同的水平梯度加入面汤、混合菌发酵，即可得到对应于不同接种量、面粉/水和蔬菜/面汤的比例的浆水；⑷实验设计与统计分析：①单因素试验；②响应面法优化设计：根据单因素试验结果，以接种量、面粉/水和蔬菜/面汤的比例这3个因素，建立多元二次回归方程；⑸实验结果分析与优化：利用DesignExpert8.0软件进行绘图分析，得到回归方程的响应面及其等高线图。本发明操作简单、易于工业化生产。 | ||||||
| 63 | 一种酶法结合乳酸发酵制备米糠饮料的方法 | CN201310673962.9 | 2013-12-11 | CN103689741A | 2014-04-02 | 刘磊; 张名位; 魏振承; 张雁; 张瑞芬; 唐小俊; 邓媛元; 马永轩 |
| 本发明提出了一种酶法结合乳酸发酵制备米糠饮料的方法，包括(1)米糠糊化；(2)耐高温α-淀粉酶初次酶解；(3)复合酶再次酶解；(4)灭菌，冷却；(5)将活化好的乳酸菌种接种发酵；(6)过滤后加入有机酸、复合甜味剂、复合稳定剂进行调配；(7)将调配后得到的调配品进行胶体磨磨浆，高压均质处理；(8)得到的产品灌装和封口，然后超高温瞬时杀菌，冷却即成品。本发明米糠利用率高，利用米糠中的淀粉、纤维素及蛋白来做饮料；无“三废”排放；研制的米糠饮料糖含量低，风味独特，具有润肠通便，缓解疲劳的功效，可以满足一般人群和特殊病人的需要，对促进饮料行业的健康持续发展具有重要意义。 | ||||||
| 64 | 虾饲料添加剂组合物及其制造方法 | CN201210273564.3 | 2012-08-02 | CN103478439A | 2014-01-01 | 丁钟培 |
| 本发明涉及虾饲料添加剂组合物及其制造方法，具体地说，本发明涉及提高养殖虾的存活率及成长率并防止海水污染的虾饲料添加剂组合物及其制造方法。本发明提供一种混合酵母菌、枯草杆菌、乳酸菌等微生物，红参、海带、石花菜、明日叶、防风、孔石莼、蒲公英、苍术、水芹菜、葛根等天然物质和苹果、橙子、橘子、菠萝、哈密瓜等水果的发酵物，然后提取其酶液，能取得抗病毒、增强免疫、增强消化、促进成长、分解残留饲料等效果的虾饲料添加剂的制造方法。 | ||||||
| 65 | 一株产胞外多糖的短乳杆菌及其应用 | CN201110401343.5 | 2011-12-06 | CN102533588B | 2013-12-11 | 艾连中; 郭本恒; 孙克杰; 陈卫; 张灏; 邵丽; 吴正钧; 陈万义; 穆海菠 |
| 本发明公开了一株产胞外多糖的短乳杆菌(Lactobacillus brevis)及其应用。本发明的短乳杆菌BDLB0001保藏在中国微生物菌种保藏管理委员会普通微生物中心，保藏编号CGMCC No.5223。本发明的短乳杆菌BDLB 0001胞外多糖产量较高，所产的胞外多糖能够刺激B淋巴细胞增殖，增强免疫，在提高免疫力的药品、保健品、食品的应用方面具有广阔的前景。 | ||||||
| 66 | 增强自然免疫促进作用的自然免疫活性化剂的制造方法及其制造方法所制造的来自蜂王浆的自然免疫活性化剂 | CN201280007462.5 | 2012-02-03 | CN103347527A | 2013-10-09 | 片冈启子 |
| 本发明的课题系提供一种新颖的自然免疫促进作用优异的「增强来自蜂王浆的自然免疫促进作用的自然免疫活性化剂的制造方法」，以及提供该制造方法所制造的来自蜂王浆的自然免疫活性化剂，该课题的解决方案系一种增强自然免疫促进作用的自然免疫活性化剂的制造方法，其特征在于至少包含将蜂王浆以乳酸菌发酵的步骤，该课题的解决方案还系一种增强自然免疫促进作用的自然免疫活性化剂的制造方法，至少包含下述步骤(1)至(3)：(1)前置培养乳酸菌的步骤；(2)将蜂王浆以乳酸菌发酵的步骤；及(3)进行乳酸菌的杀菌的步骤。 | ||||||
| 67 | 纳米大小的乳酸菌 | CN200880005604.8 | 2008-06-26 | CN101686998A | 2010-03-31 | 长谷川秀夫; 菅辰彦 |
| 通过在乳酸菌的培养过程和加工过程中将培养基的pH控制在中性区(如约5-8)而获得的乳酸菌细胞的粒度分布最频值(粒度)为1μm以下。具有如此小粒度的纳米大小的乳酸菌细胞具有优良的IFN-α产生能力，且在水中的分散能力优良。 | ||||||
| 68 | Mixture of lactic bacteria for the preparation of gluten free baked products | US14622587 | 2015-02-13 | US09560854B2 | 2017-02-07 | Giammaria Giuliani; Anna Benedusi; Raffaella Di Cagno; Maria De Angelis; Antonella Luisi; Marco Gobbetti |
| The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding. | ||||||
| 69 | NUTRITIONAL SUPPLEMENT AND PROCESS OF PREPARATION | US15081713 | 2016-03-25 | US20160279090A1 | 2016-09-29 | Anne-Marie Kosi-Kupe |
| Processes for producing a nutritional supplement that contains sulforaphane, and supplements formed thereby. Such a process includes combining a cruciferous vegetable, for example, broccoli sprouts, with at least one strain of Lactobacillus to form a mixture, causing the mixture to undergo lactic fermentation, transform a glucosinolate within the cruciferous vegetable to sulforaphane, and yield a fermented mixture that contains sulforaphane, and then producing from the fermented mixture a supplement that can be ingested by an individual. | ||||||
| 70 | FERMENTED FOOD IMPROVING BOWEL FUNCTIONS WITH STERCORAL REMOVAL EFFICIENCY AND MANUFACTURING METHOD THEREOF | US14606738 | 2015-01-27 | US20160089408A1 | 2016-03-31 | Goo Whan KIM |
| Exemplary embodiments of the present invention provide fermented foods improving bowel functions with stercoral removal efficiency and a manufacturing method thereof. The manufacturing method of the fermented foods improving bowel functions includes a first process in which herb powder and glasswort powder placed in a cloth pouch together are heated in a potable water, and a second process in which the previously heated mixture is fermented at 20-50° C. with fermenting strain. In a third process, the previously fermented mixture may be solidified then kneaded with psyllium husk powder and the fermented liquid. | ||||||
| 71 | Rapid Acting Lactobacillus Strains and Their Use to Improve Aerobic Stability of Silage | US14200231 | 2014-03-07 | US20150250207A1 | 2015-09-10 | Elizabeth Harman; William Rutherford; Brenda Smiley |
| A method for treating silage to enhance the aerobic stability by increasing the fermentation and stabilization of silage by inhibiting growth of microorganisms selected from yeasts, molds and spore-forming bacteria and permitting earlier aerobic exposure is disclosed. The method comprises treating silage or feed with a composition comprising Lactobacillus buchneri strain LN7125, or Lactobacillus brevis strain LB5328, or Lactobacillus brevis strain LB7123, and mixtures or a mutant thereof which retains the silage preservative activity of LN7125, LB5328, or LB7123, or the antimicrobial components produced thereby. The strains of Lactobacillus buchneri and Lactobacillus brevis disclosed in the invention have been purified and isolated and have been found to improve aerobic stability of silage allowing earlier aerobic exposure post ensiling than is presently practiced | ||||||
| 72 | MIXTURE OF LACTIC BACTERIA FOR THE PREPARATION OF GLUTEN FREE BAKED PRODUCTS | US14622587 | 2015-02-13 | US20150216185A1 | 2015-08-06 | Giammaria GIULIANI; Anna Benedusi; Raffaella Di Cagno; Maria De Angelis; Antonella Luisi; Marco Gobbetti |
| The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding. | ||||||
| 73 | FERMENTED FOOD OR DRINK PROCDUCT, AND METHOD FOR PRODUCING THE SAME | US12451721 | 2008-05-16 | US20100143541A1 | 2010-06-10 | Takamitsu Okamoto; Masahiko Takeda; Shigekazu Imayoshi; Nabuhiro Yajima |
| The present invention relates to a method for producing a fermented food or drink product, including: adding a strain of lactic acid bacteria which belongs to Lactobacillus brevis to a medium containing 50% or more by mass of a vegetative raw material, and either 0.2 to 2.0% by mass of malic acid or 2.0 to 20.0% by mass of fructose, the medium having a pH of 5.0 to 7.0, and the content of the vegetative raw material being expressed by a content thereof in its natural state; and performing fermentation at least until the termination of a logarithmic growth phase of the strain of lactic acid bacteria, wherein an acid or a strain of lactic acid-producing bacteria is additionally added to the medium at any point in time from the initiation of the fermentation until the termination of the logarithmic growth phase, so as to perform the fermentation with a rate of pH reduction of the medium being 0.01 to 0.3 (1/hour) during a time from the initiation of the fermentation until the termination of the logarithmic growth phase, and with a pH of the medium being 3.3 to 4.6 at the time the fermentation is completed. | ||||||
| 74 | サワードウへのグルテン分解用のマイクロカプセル化細菌集団及びそのサワードウの製造方法 | JP2015540221 | 2012-11-06 | JP6312688B2 | 2018-04-18 | ルース ペドロサ−イスラス |
| 75 | 韓国伝統の麹から分離した製パン用の新規な土地産の天然酵母及び土地産の天然乳酸菌 | JP2016544142 | 2015-12-30 | JP6251814B2 | 2017-12-20 | パク,チョン キル; イ,チョン ヨン; シム,サン ミン; ジョン,ムン ヨン; ソン,ソン ボン; キム,ビョン チョル; ソ,ジン ホ; ハン,ナム ス; ホン,ソン ジョン |
| 76 | Mixture of lactic acid bacteria for the preparation of baked products of gluten-free | JP2009520133 | 2007-07-03 | JP5289311B2 | 2013-09-11 | ジュリアーニ、ジャムマリア; ベネドゥースィ、アンナ; カニュ、ラファエッラ ディ; アンジェリス、マリア デ; ルイージ、アントネッラ; ゴベッティ、マルコ |
| 77 | Microencapsulated bacterial consortium for the degradation of gluten into sourdough and method for producing said sourdough | US14382369 | 2012-11-06 | US09974315B2 | 2018-05-22 | Ruth Pedroza-Islas |
| The present invention is related to a microencapsulated bacterial consortium for gluten degradation, which comprises: a) three different strains of commercially available lactic-acid bacteria; b) encapsulating agents; c) prebiotics; and d) trehalose; in combination with a proteolytic enzyme of bacterial origin and a proteolytic enzyme of fungal origin. Preferably, the microencapsulated bacterial consortium comprises: a) Lactobacillus plantarum ATCC 8014; b) Lactobacillus sanfranciscensis ATCC 27652; c) Lactobacillus brevis ATCC 14869; d) isolated protein from milk serum with 90% protein; e) maltodextrin with a dextrose equivalent of 10; f) arabic gum; g) maguey honey; and h) trehalose; in combination with a protease of bacterial origin and a protease of fungal origin. It also describes a process for obtaining the microencapsulated bacterial consortium, as well as the preparation of sourdoughs therefrom, and the use of said sourdoughs to obtain baking products. | ||||||
| 78 | Rapid acting lactobacillus strains and their use to improve aerobic stability of silage | US14200231 | 2014-03-07 | US09822334B2 | 2017-11-21 | Elizabeth Harman; William Rutherford; Brenda Smiley |
| A method for treating silage to enhance the aerobic stability by increasing the fermentation and stabilization of silage by inhibiting growth of microorganisms selected from yeasts, molds and spore-forming bacteria and permitting earlier aerobic 5 exposure is disclosed. The method comprises treating silage or feed with a composition comprising Lactobacillus buchneri strain LN7125, or Lactobacillus brevis strain LB5328, or Lactobacillus brevis strain LB7123, and mixtures or a mutant thereof which retains the silage preservative activity of LN7125, LB5328, or LB7123, or the antimicrobial components produced thereby. The strains of Lactobacillus 10 buchneri and Lactobacillus brevis disclosed in the invention have been purified and isolated and have been found to improve aerobic stability of silage allowing earlier aerobic exposure post ensiling than is presently practiced. | ||||||
| 79 | NATURAL YEAST AND LACTIC ACID BACTERIA ISOLATED FROM KOREAN TRADITIONAL NURUK TO BE USED FOR BAKERY | US15108393 | 2015-12-30 | US20170223971A1 | 2017-08-10 | ChungKil PARK; CheonYong LEE; SangMin SHIM; MoonYoung JUNG; SeongBong SONG; ByeongCheol KIM; JinHo SEO; NamSoo HAN; SungJong HONG |
| Provided are Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk, and Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP), Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP) and Lactobacillus sanfranciscensis SPC-SNU 70-4 (KCTC 12779BP) which are novel natural Korean yeasts isolated from traditional Korean nuruk. | ||||||
| 80 | RAPID ACTING LACTOBACILLUS STRAINS AND THEIR USE TO IMPROVE AEROBIC STABILITY OF SILAGE | US15482366 | 2017-04-07 | US20170208836A1 | 2017-07-27 | Elizabeth HARMAN; William RUTHERFORD; Brenda SMILEY |
| A method for treating silage to enhance the aerobic stability by increasing the fermentation and stabilization of silage by inhibiting growth of microorganisms selected from yeasts, molds and spore-forming bacteria and permitting earlier aerobic exposure is disclosed. The method comprises treating silage or feed with a composition comprising Lactobacillus buchneri strain LN7125, or Lactobacillus brevis strain LB5328, or Lactobacillus brevis strain LB7123, and mixtures or a mutant thereof which retains the silage preservative activity of LN7125, LB5328, or LB7123, or the antimicrobial components produced thereby. The strains of Lactobacillus buchneri and Lactobacillus brevis disclosed in the invention have been purified and isolated and have been found to improve aerobic stability of silage allowing earlier aerobic exposure post ensiling than is presently practiced | ||||||
QQ群二维码
意见反馈
意见反馈