子分类：
| 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 | 一种适合肾病患者脱蛋白脱磷营养发糕及其加工方法 | CN201610525635.2 | 2016-07-06 | CN106071766A | 2016-11-09 | 刘良忠; 李萍; 刘闪; 余芬 |
| 本发明公开了一种适合肾病患者脱蛋白脱磷营养发糕的加工方法：按重量份数计，取脱蛋白脱磷米粉60～90份，鱼肉蛋白粉0～10份，乳清蛋白粉0～10份，膳食纤维5～20份，蔬菜粉1～10份、植物油0～5份、白砂糖3～10份、发酵剂0.5～8份，水50～150份，混合均匀，放入发酵箱进行发酵处理，发酵完成后在醒发箱中醒发，放入蒸汽柜蒸熟得到脱蛋白脱磷营养发糕。制备出的发糕营养丰富，具有一定功能性的有利于慢性肾病患者食用。该产品丰富了肾病患者的营养食谱，提高了患者生活质量，延缓肾脏疾病的发展，对肾病患者具有重大意义。 | ||||||
| 2 | 新型组合物 | CN201280032195.7 | 2012-06-30 | CN103620021B | 2016-06-08 | 比吉特·伊德 |
| 本发明涉及用于乳酸菌的干燥组合物，并且具体地涉及包含109至1013cfu/g组合物的乳酸菌细胞的干燥组合物，其中所述组合物的特征在于其还包含下列含量的保护剂(以下所有量的保护剂均相对于所述组合物中1g乳酸菌细胞确定)：6-9g海藻糖、0.1-1g菊粉和0.5-3g水解酪蛋白,并且其不包含藻酸盐。所述组合物具有改善的感兴趣细胞的储存稳定性。在含有藻酸盐和不含藻酸盐的组合物间进行了比较试验，并且已经发现就稳定性而言在含藻酸盐或不含藻酸盐的组合物之间基本上没有差异。此外，本发明涉及制备干燥乳酸菌组合物的方法。 | ||||||
| 3 | 一种益生菌发酵蔬菜的制作方法 | CN201610225853.4 | 2016-04-13 | CN105851979A | 2016-08-17 | 王栏树; 谭兴和; 周红丽 |
| 一种益生菌发酵蔬菜的制作方法，是取干制的蔬菜用清水快速漂洗，切分；于切分后的蔬菜中加入为切分后的蔬菜重量3%?10%的益生菌培养液或益生菌发酵剂、以及30%?60%的发酵辣椒块迅速充分混匀，装入发酵容器中，压紧，密封发酵。本方法以干制蔬菜为原料，并添加益生菌作为发酵微生物优势菌，制成的发酵蔬菜亚硝酸盐含量低、无异味、无有害微生物，提高了发酵蔬菜的食品安全性，能周年生产；且发酵蔬菜辅料中加入发酵辣椒，能促进产品风味的形成，缩短生产周期，节约生产成本。 | ||||||
| 4 | 一种荷叶发酵制品及其制备方法 | CN201510025715.7 | 2015-01-19 | CN104585827A | 2015-05-06 | 蔡木易; 谷瑞增; 鲁军; 陆路; 潘兴昌; 董哲; 林峰; 马勇; 徐亚光; 马永庆; 金振涛; 陈亮; 刘文颖; 魏颖; 张海欣; 刘艳; 马涛; 曹珂璐; 姜思萌; 王憬 |
| 本发明提供一种荷叶发酵制品及其制备方法。该方法包括如下步骤：1)将荷叶浸泡于水中，破碎打浆，制得浆液；2)向浆液中加入培养基成分后，接入肠膜明串珠菌进行第一发酵，制得第一发酵液；3)向pH值为4.5～6的果蔬液中加入果胶酶进行酶解处理，制得酶解果蔬液；4)向酶解果蔬液中加入培养基成分后，接入复合乳酸菌进行第二发酵，制得第二发酵液；5)向第二发酵液中加入培养基成分后，接入复合酵母菌进行第三发酵，制得第三发酵液；6)将第一发酵液和第三发酵液混匀后离心，对离心上清液均质、灭菌后，制得荷叶发酵制品。该发酵制品口感好、风味独特，具有良好的免疫调节和抗氧化等功能，适用人群范围广泛。 | ||||||
| 5 | 具有改善的味道特性的夸克奶酪基质混合料 | CN201410401275.6 | 2014-08-14 | CN104365865A | 2015-02-25 | 迈克尔·哈恩; 马丽娜·斯阔马克; 斯文-雷纳·多林 |
| 本发明提供了具有改善的味道特性的夸克奶酪基质混合料，可以如下步骤获得：(a)对原料奶温度处理并分离掉奶油；(b)超滤所得脱脂奶，生成含乳蛋白浓缩物的第一滞留物R1并生成第一渗透物P1，(c)对第一渗透物P1纳米过滤和/或反渗透，生成含碱金属盐的第二滞留物R2并生成第二渗透物P2，(d)任选对第二滞留物R2碱性去矿化，生成含磷酸盐的第三滞留物R3并生成第三渗透物P3，(e)合并渗透物P3与滞留物R1，形成未酸化的夸克奶酪基质混合物，(f)将所得混合物温度处理至发生变性，(g)将变性产物与发酵剂培养物及粗制凝乳酶混合，及任选(h)将完成发酵后所得夸克奶酪基质混合物调节至限定的干物质含量和蛋白含量，步骤(g)使用第一混合物和第二混合物作为发酵剂培养物。 | ||||||
| 6 | 一种安全发酵蔬菜的生产方法 | CN201610100557.1 | 2016-02-24 | CN105725136A | 2016-07-06 | 王修俊; 朱隆绘; 范志平 |
| 一种安全发酵蔬菜的生产方法，包括：(1) 选定一种复合菌剂，即将3株优良菌种：一株魏斯氏菌、一株乳杆菌和一株明串珠菌按照1∶1～3∶1～5的比例制备的复合发酵菌剂；(2) 利用上述复合菌剂生产发酵辣椒蔬菜：第一步，将新鲜辣椒经过去梗、清洗、斩拌，加水混合后装入发酵罐中；第二步，将上述复合发酵菌剂接种到辣椒中，并添加食盐、蔗糖进行发酵，控制发酵温度和发酵时间，得到成熟发酵辣椒制品。本发明采用特制的复合发酵菌剂发酵蔬菜替代自然发酵蔬菜，按照优化工艺生产发酵蔬菜，发酵速度快、成熟时间短、产品风味好、食盐和亚硝酸盐含量低，提高产品的安全食用性，为使发酵蔬菜更好地适应时代发展需求开辟了一条新途径。 | ||||||
| 7 | 以聚合乳清蛋白作为增稠剂制备羊奶开菲尔 | CN201510989737.5 | 2015-12-24 | CN105519670A | 2016-04-27 | 郭明若; 王皓南; 包怡红; 王睦; 王翠娜 |
| 本发明的以聚合乳清蛋白作为增稠剂制备羊奶开菲尔，属于功能性食品的技术领域。羊奶开菲尔以鲜羊奶为液态原料乳，配合糖、聚合乳清蛋白、低酯果胶和开菲尔发酵剂等成份制备。糖和低酯果胶预先混合，添加到液态原料乳中；再加入聚合乳清蛋白溶液；搅拌加热至80～90℃，保温10～20min杀菌，冰浴冷却至室温；加入开菲尔发酵剂，搅拌均匀，25～35℃发酵8～14h，得羊奶开菲尔成品。本发明产品蛋白质含量高、脂肪含量低、凝乳状态稳定、结构均一、粘度适中、风味独特，且具有多种保健功能；在羊奶开菲尔生产工艺方面原料成分少、易于操作、节省能源、成本低，是一种相对简单的生产加工方式。 | ||||||
| 8 | 具有增强的味道特性的夸克奶酪基质组合物 | CN201410401273.7 | 2014-08-14 | CN104365864A | 2015-02-25 | 迈克尔·哈恩; 马丽娜·斯阔马克 |
| 提出了一种具有增强的味道特性的夸克奶酪基质组合物，其能通过以下步骤获得：(a)对原料乳进行温度处理并且将奶油分离出来，使得未酸化的夸克奶酪基质混合料形成，(b)对所得混合物进行温度处理直到发生变性，(c)将变性产物与发酵剂培养物和粗制凝乳酶混合，以及任选地(d)将在完成发酵之后获得的所述夸克奶酪基质混合料调节至规定的干物质含量和蛋白质含量，并且使用(i)包含(i-1)嗜热链球菌、(i-2)明串珠菌、(i-3)乳酸乳球菌乳亚种丁二酮变种、(i-4)乳酸乳球菌乳酸亚种及(i-5)乳酸乳球菌乳脂亚种这五种微生物的第一混合物，以及(ii)包含(ii-1)嗜热链球菌、(ii-2)乳酸乳球菌乳酸亚种及(ii-3)乳酸乳球菌乳脂亚种这三种微生物的第二混合物作为发酵剂培养物。 | ||||||
| 9 | 用于生产发酵乳制品的发酵剂培养物 | CN201410407116.7 | 2014-08-18 | CN104365862A | 2015-02-25 | 迈克尔·哈恩; 马丽娜·斯阔马克 |
| 本发明提供用于生产发酵乳制品的发酵剂培养物，其显著特征在于，所述发酵剂培养物包含：(a)包括(a1)嗜热链球菌、(a2)明串珠菌、(a3)乳酸乳球菌乳亚种丁二酮变种、(a4)乳酸乳球菌乳酸亚种以及(a5)乳酸乳球菌乳脂亚种这五种微生物的第一混合物，以及(b)包括(b1)嗜热链球菌、(b2)乳酸乳球菌乳酸亚种以及(b3)乳酸乳球菌乳脂亚种这三种微生物的第二混合物，以及在给定情况下包含：第三组包括(c1)乳酸双歧杆菌B12、(c2)嗜酸乳杆菌以及(c3)乳脂明串珠菌及其混合物的微生物。 | ||||||
| 10 | 新型组合物 | CN201280032195.7 | 2012-06-30 | CN103620021A | 2014-03-05 | 比吉特·伊德; 雅各布·布伦克·斯文森 |
| 本发明涉及用于乳酸菌的干燥组合物，并且具体地涉及包含109至1013cfu/g组合物的乳酸菌细胞的干燥组合物，其中所述组合物的特征在于其还包含下列含量的保护剂(以下所有量的保护剂均相对于所述组合物中1g乳酸菌细胞确定)：6-9g海藻糖、0.1-1g菊粉和0.5-3g水解酪蛋白,并且其不包含藻酸盐。所述组合物具有改善的感兴趣细胞的储存稳定性。在含有藻酸盐和不含藻酸盐的组合物间进行了比较试验，并且已经发现就稳定性而言在含藻酸盐或不含藻酸盐的组合物之间基本上没有差异。此外，本发明涉及制备干燥乳酸菌组合物的方法。 | ||||||
| 11 | Reduction in danger of health in packed sterilized food | JP20260287 | 1987-08-13 | JPS6368064A | 1988-03-26 | RENNAATO AARUNE |
| 12 | NOVEL COMPOSITIONS | US15092473 | 2016-04-06 | US20160235105A1 | 2016-08-18 | BIRGITTE YDE; Jakob Blenker SVENDSEN |
| The invention relates to a dry compositions for lactic acid bacteria and in particular to a dry composition comprising from 109 to 1013 cfu/g of the composition of lactic acid bacteria cells, wherein the composition is characterized by that it also comprises following amounts of protective agents (all amounts of protective agents below are given relative to 1 g of lactic acid bacteria cells in the composition): from 6 to 9 g of trehalose, from 0.1 to 1 g of inulin and from 0.5 to 3 g of hydrolyzed casein, and by that it does not comprise a salt of alginic acid. The composition has an improved storage stability of the cell of interest. Comparison experiments have been made between compositions with and without alginate and it has been found that there is substantially no difference between compositions with or without alginate with regard to stability. Further, the invention relates to a method for preparing a dry lactic acid bacteria composition. | ||||||
| 13 | Method For Drying Biomaterials | US14804635 | 2015-07-21 | US20150320083A1 | 2015-11-12 | Sarjit Johal |
| The present invention provides a means to concentrate, dry and formulate biomaterials such as polysaccharides, gums and related biopolymers, and microorganisms such as cells, spores, and the like from dilute solutions using spent germ and other oil bearing residues. In addition, the spent germ can serve as a carrier for such biomaterials. The sorbed materials are useful in animal feeds. | ||||||
| 14 | Method for drying biomaterials | US13326558 | 2011-12-15 | US08974778B2 | 2015-03-10 | Sarjit Johal |
| The present invention provides a means to concentrate, dry and formulate biomaterials such as polysaccharides, gums and related biopolymers, and microorganisms such as cells, spores, and the like from dilute solutions using spent germ and other oil bearing residues. In addition, the spent germ can serve as a carrier for such biomaterials. The sorbed materials are useful in animal feeds. | ||||||
| 15 | Method for drying biomaterials | US10371730 | 2003-02-21 | US08147821B2 | 2012-04-03 | Serge Johal |
| The present invention provides a means to concentrate, dry and formulate biomaterials such as polysaccharides, gums and related biopolymers, and microorganisms such as cells, spores, and the like from dilute solutions using spent germ and other oil bearing residues. In addition, the spent germ can serve as a carrier for such biomaterials. The sorbed materials are useful in animal feeds. | ||||||
| 16 | Composition | US10521097 | 2003-08-06 | US07780970B2 | 2010-08-24 | Ralf-Christian Schlothauer; Andrew John Morgan; Inez Rademacher; Tove Martel Ida Elsa Christensen |
| The present invention relates to a composition and a method of preparing or treating food products so as to improve their aroma, flavor, mildness, sweetness, consistency, texture, body, mouth feel, firmness, viscosity, gel fracture, wheying off, structure and/or organoleptic properties, nutrition and/or health benefits. In particular, the present invention provides a composition comprising a live micro-organism, an enzyme produced by said micro-organism and an exopolysaccharide (EPS) produced by the activity of said enzyme. | ||||||
| 17 | Composition | US10521097 | 2003-08-06 | US20060057704A1 | 2006-03-16 | Ralf-Christian Schlothauer; Andrew Morgan; Inez Rademacher; Tove Martel Christensen |
| The present invention relates to a composition and a method of preparing or treating food products so as to improve their aroma, flavour, mildness, sweetness, consistency, texture, body, mouth feel, firmness, viscosity, gel fracture, wheying off, structure and/or organoleptic properties, nutrition and/or health benefits. In particular, the present invention provides a composition comprising a live micro-organism, an enzyme produced by said micro-organism and an exopolysaccharide (EPS) produced by the activity of said enzyme. | ||||||
| 18 | Method for drying biomaterials | US11235032 | 2005-09-26 | US20060029577A1 | 2006-02-09 | Sarjit Johal |
| The present invention provides a means to concentrate, dry and formulate biomaterials such as polysaccharides, gums and related biopolymers, and microorganisms such as cells, spores, and the like from dilute solutions using spent germ and other oil bearing residues. In addition, the spent germ can serve as a carrier for such biomaterials. The sorbed materials are useful in animal feeds. | ||||||
| 19 | Metabolically engineered lactic acid bacteria and their use | US08981098 | 1997-12-17 | US06645754B1 | 2003-11-11 | Dan Nilsson |
| Mutants of lactic acid bacteria including Lactococcus lactis which are defective in pyruvate formate-lyase production and/or in their lactate dehydrogenase (Ldh) production and methods of isolating such mutants or variants are provided. The mutants are useful in the production of food products or in the manufacturing of compounds such as diacetyl, acetoin and acetaldehyde and as components of food starter cultures. In particular, Lactococcus lactis DN223 deposited under the accession No. DSM 11036. | ||||||
| 20 | Taste-improving agent | US14345694 | 2012-09-12 | US09795161B2 | 2017-10-24 | Yasuyuki Kobayashi; Takehiko Watanabe; Takeharu Nakahara; Yoshikazu Endo |
| Provided is a taste-improving agent that suppresses the unpleasant taste of potassium, such as harshness, irritativeness, and bitterness without reducing the salty taste of a potassium-containing food or drink. The taste-improving agent for a potassium-containing food or drink comprises a lactic acid-fermented yeast extract that is obtainable by fermenting a yeast extract with a lactic acid bacterium and contains 7.5 (w/w) % or more of lactic acid relative to the solid content of the yeast extract. | ||||||
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