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Hazelnut kernel and milk lactobacillus beverage

A lactic acid bacteria beverage, hazelnut kernel technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of weak processing capacity, few production varieties, backward deep processing technology of lactic acid bacteria products, etc., to improve the balance of microbial flora, promote The effect of peristalsis, prevention and inhibition of tumorigenesis

Inactive Publication Date: 2015-06-24
QINGDAO ANBEIKANG BIOLOGICAL MEDICINE TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many types of health-care beverages for people to drink on the market, but the types of lactic acid bacteria beverages made by combining milk and food protein source plants are extremely limited. Because the processing and development of lactic acid fermentation products in my country started relatively late, deep processing of lactic acid bacteria products The technology is relatively backward, resulting in weak processing capacity and fewer varieties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The hazelnut kernel milk lactic acid bacteria compound drink comprises: a compound drink, the compound drink includes milk, hazelnut kernels and lactic acid bacteria, and the parts by weight ratio is 87-91 for milk, 8-12 for hazelnut kernels, and 0.8-1.2 for lactic acid bacteria.

Embodiment 2

[0021] For the above-mentioned hazelnut milk lactic acid bacteria compound beverage, the weight-to-number ratio of the compound beverage is 90 parts by weight of milk, 8 parts by weight of hazelnut kernels, and 1 part by weight of lactic acid bacteria.

Embodiment 3

[0023] A method for making hazelnut milk lactic acid bacteria drink, the fresh milk is added with a stabilizer, homogenized, cooled before and after killing for use, the red hazelnuts are shelled and peeled, then degreased, then colloidally ground, homogenized, and processed After sterilizing and cooling for use, mix the above-mentioned treated and cooled fresh milk with ground hazelnut kernels, inoculate, ferment, add sugar and other conventional raw materials required for making beverages, mix, homogenize, and finally fill to make a finished product.

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PUM

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Abstract

The invention discloses a hazelnut kernel and milk lactobacillus beverage and its making method. The beverage comprises, by weight, 87-91 parts of milk, 8-12 parts of hazelnut kernel and 0.8-1.2 parts of lactobacillus. The making method comprises the following steps: adding a stabilizing agent into fresh milk, homogenizing, sterilizing, cooling for later use, unshelling hazelnut and degreasing, carrying out colloid milling, homogenizing, sterilizing and cooling for later use, mixing the above treated and cooled fresh milk and hazelnut kernel milled powder, inoculating, fermenting, adding conventional raw materials for preparation of the beverage such as sugar and the like and blending, homogenizing, and finally filling to prepare the finished product. The product can be used for human consumption at all seasons, is convenient to eat and has a good health-care effect.

Description

technical field [0001] The invention belongs to the technical field of lactic acid bacteria application, and in particular relates to a hazelnut milk lactic acid bacteria beverage. Background technique [0002] At present, there are many types of health-care beverages for people to drink on the market, but the types of lactic acid bacteria beverages made by combining milk and food protein source plants are extremely limited. Because the processing and development of lactic acid fermentation products in my country started relatively late, deep processing of lactic acid bacteria products The technology is relatively backward, resulting in weak processing capacity and fewer varieties. The lactic acid bacteria beverage combined with milk and excellent food protein source plants contains a large amount of protein, vitamins, and substances such as unsaturated fatty acids and phospholipids necessary for the human body, and has attracted more and more attention from people. [0003]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 不公告发明人
Owner QINGDAO ANBEIKANG BIOLOGICAL MEDICINE TECH CO LTD