| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 一种芋头功能性发酵食品的制备方法 | CN201610271495.0 | 2016-04-28 | CN105918961A | 2016-09-07 | 吕旭聪; 刘斌; 贾瑞博; 林占熺; 李燕; 周文斌; 陈竞豪 |
| 一种芋头功能性发酵食品的制备方法，涉及微生物发酵及生物医药领域。本发明公开了一种芋头功能性发酵食品的制备方法，是以芋头为主要原料，接入红曲菌和乳酸菌作为发酵菌种，经发酵过程而得。制备步骤包括芋头发酵培养基制备、红曲菌液态菌种制备、乳酸菌液态菌种制备、接种、混菌发酵培养和成品制备。该方法制备的芋头功能性发酵产物富含芋头多糖、莫纳可林K、γ‑氨基丁酸和红曲色素，且桔霉素含量低。由此生产的发酵产物经干燥粉碎后可以直接作为具有调节血糖、血脂和改善胃肠道功能等作用的功能性食品。 | ||||||
| 2 | 复合菌变温发酵降低肉制品生物胺的发酵剂及发酵方法 | CN201410094175.3 | 2014-03-14 | CN103907940A | 2014-07-09 | 唐善虎; 李思宁; 玉柳 |
| 本发明复合菌变温发酵降低肉制品生物胺的发酵剂及发酵方法属于肉食品生物发酵技术领域，涉及一种采用复合菌变温发酵降低发酵肉制品生物胺的方法。在被发酵的肉品中一次性混入复合菌，然后先进行戊糖乳杆菌20～30℃低温发酵，低温发酵结束，立即将发酵温度升高进行植物乳杆菌和棒状乳杆菌35℃-45℃中温发酵；即用复合菌对肉品进行先低温，后中温的两步法发酵；发酵剂配方：葡萄糖8.0-12.0克；戊糖2.0-3.0克；果聚糖2.0-3.0克。优点是：经过两次不同温度和两次不同菌种或菌种组合的发酵，发酵肉制品中的生物胺含量显著低于只用低温发酵或只用中温发酵的肉制品，而且先低温后中温发酵的肉制品风味明显改善。 | ||||||
| 3 | Method for producing an aqueous beverage containing sporogenous lactic bacteria | US10384127 | 2003-03-06 | US20040175459A1 | 2004-09-09 | Te-Chih Ting |
| A method for producing an aqueous beverage containing sporogenous lactic bacteria in accordance with the present invention uses dormant sporogenous lactic bacterium in a water solution. The dormant state is achieved by making the sporogenous lactic bacteria produce endospores so the sporogenous lactic bacteria will have excellent endurance in a water solution at room temperature and even extreme conditions in the digestive system. The dormant sporogenous lactic bacteria specifically revive in the intestines. Therefore, the aqueous beverage containing sporogenous lactic bacterium can be stored without being refrigerated and has a long preserving life. Moreover, the lactic bacterium actually develops its beneficial features in the intestines. | ||||||
| 4 | VERFAHREN ZUR HERSTELLUNG EINES NAHRUNGSMITTELS SOWIE DAS DAMIT HERGESTELLTE NAHRUNGSMITTEL UND VERWENDUNG VON MILCHSÄUREBAKTERIEN, EINES SAUERGUTS, EINER MAISCHE, EINER WÜRZE, EINES GETRÄNKS ODER EINES KONZENTRATS | EP14702518.3 | 2014-01-28 | EP2950664A1 | 2015-12-09 | LIEBERT, Peter; FISCHER, Malaika; PIECZONKA, Klaus |
| The invention relates to a method for producing for producing a foodstuff, wherein an acid malt, a mash or a wort, a drink and/or a concentrate is added to the foodstuff or to one of the precursors; said acid malt is produced according to at least one of the following steps: (a) a first nutrient medium is prepared, and (b) said first nutrient medium is treated with lactic acid bacteria of type Lactobacillus coryniformis or the type Lactobacillus backii (DSMZ Nr. 18080) or with a mixture of lactic acid bacteria of said types; the mash or wort is produced according to at least the following steps: (o) a second nutrient medium is prepared; and (p) the acid malt is added to the second nutrient medium. The concentrate contains: the acid malt or the mash or the wort; the mass fraction of water in the concentrate is adjusted so that it is less than 35%; and the drink is produced using the acid malt, the mash, the wort and/or the concentrate. | ||||||
| 5 | VERFAHREN ZUR HERSTELLUNG EINES SAUERGUTES, SAUERGUT, VERFAHREN ZUR HERSTELLUNG EINER MAISCHE ODER WÜRZE, MAISCHE ODER WÜRZE, VERFAHREN ZUR HERSTELLUNG EINES GETRÄNKS, GETRÄNK, VERFAHREN ZUR HERSTELLUNG EINES KONZENTRATS, KONZENTRAT | EP14704759.1 | 2014-01-28 | EP2950668A1 | 2015-12-09 | LIEBERT, Peter; FISCHER, Malaika; PIECZONKA, Klaus |
| The invention relates to a method for producing an acid malt, comprising the following steps; (a) a first nutrient medium, preferably a nutrient broth, in particular an MRS-medium, a mash or a wort, in particular a first wort, or last runnings is prepared; and (b) the first nutrient medium is treated with lactic acid bacteria of the Lactobacillus coryniformis species, in particular the subspecies Lactobacillus coryniformis subsp. coryniformis (DSMZ Nr. 20007), or the Lactobacillus backii (DSMZ Nr. 18080) species or a mixture of lactic acid bacterial of said species. | ||||||
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