基本信息:
- 专利标题： Process for the preparation of a vegetable yogurt
- 专利标题（中）：制作蔬菜酸奶的方法
- 申请号：US09809763 申请日：2001-03-15
- 公开(公告)号：US20010024669A1 公开(公告)日：2001-09-27
- 发明人： Remo Zuccato
- 优先权： ITVI2000A000049 20000322
- 主分类号： A23C021/00
- IPC分类号： A23C021/00
摘要：
The process allows the production of a vegetable yogurt formed by fermentation of vegetable products such as green vegetables and fruits under the action of lactic bacteria. The fermentation involves a first phase of preparation of the vegetable substrate, during which the green vegetables and/or fruit are ground, then water is added to obtain a creamy or liquid product. Then pasteurization is carried out. Afterwards the cultures of lactic bacteria are inoculated whereby the fermentation step is carried out at a variable temperature depending on the strain being used. After the pH reaches a value of about 3.8-4.5 fragrances and/or thickening agents, fruit puree, or fruit in small pieces or cereals are added and subsequently the product is packaged. The product made by the process of this application is part of the invention.
摘要（中）：
该方法允许在乳酸菌的作用下生产蔬菜产品如绿色蔬菜和水果的发酵形成的蔬菜酸奶。 发酵涉及植物底物的第一阶段的制备，在此期间将绿色蔬菜和/或水果研磨，然后加入水以获得奶油状或液体状产品。 然后进行巴氏消毒。 然后接种乳酸菌的培养物，由此根据所使用的菌株，发酵步骤以可变的温度进行。 在pH达到约3.8-4.5的香料和/或增稠剂的值之后，加入水果泥或小块或谷物的水果，随后将产品包装。 本申请的方法制造的产品是本发明的一部分。