Anti-anaphylaxis beverage and preparation method thereof
An anti-allergy and beverage technology is applied in the field of beverages to achieve the effects of enhancing body immunity, alleviating lactose tolerance, and improving antioxidant efficacy.
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Embodiment 1
[0024] An antiallergic drink, which is special in that it is mainly made of the following raw materials in parts by weight:
[0025] Drinking water 85.5kg, xylo-oligosaccharide 0.05kg, skimmed milk powder 2.2kg, glucose 1.5kg, fructose syrup 2.0kg, pectin 0.4kg, sweetener 0.03kg, acidity regulator 0.03kg, food flavor 0.003kg,
[0026] 2.5IU of Lactobacillus paracasei and 2.5IU of Lactobacillus plantarum LP28 were added to 100kg of fermentation stock solution.
[0027] A preparation method of the antiallergic beverage, comprising the following steps:
[0028] (1) Reconstitution of skim milk powder: reconstitute skim milk powder with drinking water at 55°C, add glucose, and prepare drinking water: a solution of skim milk powder mass ratio = 6:1, which can be used directly after pasteurization or heated to 90 Above ℃, carry out browning treatment to obtain skimmed milk powder mixture;
[0029] (2) Fermentation: adjust the temperature of the fermented yeast liquid to 35°C, which...
Embodiment 2
[0037] An antiallergic drink, which is special in that it is mainly made of the following raw materials in parts by weight:
[0038] Drinking water 90kg, xylooligosaccharide 0.15kg, skimmed milk powder 4kg, glucose 2kg, fructose syrup 2.5kg, pectin 0.3kg, sweetener 0.01kg, acidity regulator 0.01kg, food flavor 0.005kg,
[0039] 5IU of Lactobacillus paracasei and LP285IU of Lactobacillus plantarum were added to 100kg of fermentation stock solution.
[0040] A preparation method of the antiallergic beverage, comprising the following steps:
[0041] (1) Reconstitution of skim milk powder: reconstitute skim milk powder with drinking water at 65°C, add glucose, and prepare drinking water: a solution of skim milk powder mass ratio = 7:1, which can be used directly after pasteurization or heated to 90 Above ℃, carry out browning treatment to obtain skimmed milk powder mixture;
[0042] (2) Fermentation: Adjust the temperature of the fermented yeast liquid to 37°C, which is suitable...
Embodiment 3
[0050] An antiallergic drink, which is special in that it is mainly made of the following raw materials in parts by weight:
[0051] Drinking water 93.9kg, xylo-oligosaccharide 0.1kg, skimmed milk powder 5.5kg, glucose 2.5kg, fructose syrup 3.0kg, pectin 0.5kg, sweetener 0.04kg, acidity regulator 0.02kg, food flavor 0.004kg,
[0052] 3.5 IU of Lactobacillus paracasei and Lactobacillus plantarum LP284IU were added to 100kg of fermentation stock solution.
[0053] A preparation method of the antiallergic beverage, comprising the following steps:
[0054] (1) Reconstitution of skim milk powder: reconstitute skim milk powder with drinking water at 60°C, add glucose, and prepare drinking water: a solution of skim milk powder mass ratio = 8:1, which can be used directly after pasteurization or heated to 90 Above ℃, carry out browning treatment to obtain skimmed milk powder mixture;
[0055] (2) Fermentation: Adjust the temperature of the fermented yeast liquid to 42°C, which is su...
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