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    • 1. 发明公开
    • 유산균발효 야채즙과 감귤착즙액을 이용한 기능성 음료의 제조방법 및 이에 따른 조성물
    • 功能饮料的制造方法,用酸乳杆菌蔬菜汤 - 橙子及其组合物
    • KR1020130000519A
    • 2013-01-03
    • KR1020110061053
    • 2011-06-23
    • 농업회사법인 주식회사 자담
    • 박만용윤석권박현호
    • A23L2/04A23L2/06A23L2/38
    • A23L2/06A23L2/38A23L19/09A23L33/105A61K35/747
    • PURPOSE: A manufacturing method of a functional beverage is provided to display functions of lactobacillus including the improvement of digesting ability and the activation of intestines, and enable to feel the fresh taste of fruits by tangerine juice. CONSTITUTION: A manufacturing method of a functional beverage comprises the following steps: Prepare at least one juice among carrot juice, broccoli juice, and cabbage juice. Culture Lactobacillus plantarum as a lactobacillus in the vegetable juice. Prepare tangerine juice. Mix the lactobacillus culture medium, the tangerine juice, and citric acid in the ratio of 55+/-2wt%, 36+/-2wt%, and 9+/-2wt%. Quick-freeze the mixed liquid. Inject nitrogen into the quick-frozen mixed liquid. Perform an extra pressure treatment to the mixed liquid for 20-30minutes using 5000-7000 of hydrostatic pressure. [Reference numerals] (AA) Start; (BB) End; (S110) Preparing vegetable juice; (S120) Culturing Lactobacillus; (S130) Preparing tangerine juice; (S140) Mixing; (S150) Injecting nitrogen; (S160) Treating under extra-high pressures; (S170) Quick-freezing
    • 目的:提供功能性饮料的制造方法,以显示乳酸杆菌的功能,包括提高消化能力和肠道活化,并能够通过橘子汁感受水果的新鲜味道。 构成:功能性饮料的制造方法包括以下步骤:在胡萝卜汁,西兰花汁和卷心菜汁中制备至少一种果汁。 培养在植物汁中作为乳杆菌的植物乳杆菌(Lactobacillus plantarum)。 准备橘子汁 以55 +/- 2重量%,36 +/- 2重量%和9 +/- 2重量%的比例混合乳杆菌培养基,橘汁和柠檬酸。 快速冷冻混合液体。 将氮气注入快速冷冻混合液体。 使用5000-7000静水压力对混合液进行20-30分钟的额外压力处理。 (附图标记)(AA)开始; (BB)结束; (S110)准备蔬菜汁; (S120)培养乳杆菌; (S130)准备橘子汁; (S140)混合; (S150)注入氮气; (S160)在超高压下进行处理; (S170)快速冷冻
    • 2. 发明公开
    • 과채의 유효성분이 보존된 기능성 음료의 제조방법 및 이에 따른 조성물
    • 水果蔬菜功能性饮料保护活性成分的制备方法及其组合物
    • KR1020130000517A
    • 2013-01-03
    • KR1020110061051
    • 2011-06-23
    • 농업회사법인 주식회사 자담
    • 박만용윤석권박현호
    • A23L2/04A23L2/06A23L2/38
    • A23L2/06A23L2/38A23L19/09A23L33/21
    • PURPOSE: A manufacturing method of a functional beverage is provided to omit a heat treatment for inactivating enzymes, thereby minimizing the destruction of active ingredients. CONSTITUTION: A manufacturing method of a functional beverage comprises the following steps: Wash one of the vegetables- carrot, broccoli, and cabbage. Extract the juice from tangerine and lemon. Put the vegetable, tangerine, and lemon in a sealed extracting container, and extract using a juice extractor. Quick-freeze the mixed juice. Apply an extra-high pressure treatment to the frozen mixed juice for 20-30 minutes by using 5000-7000 of hydrostatic pressure. The mixed juice comprises 63+/-3wt% of vegetable and 37+/-3wt% of tangerine and lemon. Inject nitrogen into the sealed extracting container while extracting. The vegetable is at least one of carrot, broccoli, and cabbage. [Reference numerals] (AA) Start; (BB) End; (S110) Preparing vegetables; (S120) Preparing antioxidant juice; (S130) Mixing the vegetables and the antioxidant juice; (S140) Extracting juice; (S150) Injecting nitrogen; (S160) Treating under extra-high pressures; (S170) Quick-freezing
    • 目的:提供功能性饮料的制造方法,以省略酶的灭活热处理,从而最小化活性成分的破坏。 构成:功能性饮料的制造方法包括以下步骤:洗涤一种蔬菜 - 胡萝卜,西兰花和卷心菜。 从橘子和柠檬中提取果汁。 将蔬菜,橘子和柠檬放入密封的提取容器中,并使用榨汁机提取。 快速冷冻混合果汁。 通过使用5000-7000的静水压力,对冷冻混合汁进行超高压处理20-30分钟。 混合汁含有63 +/- 3重量%的蔬菜和37 +/- 3重量%的橘子和柠檬。 提取时将氮气注入密封的提取容器中。 蔬菜是胡萝卜,西兰花和白菜中的至少一种。 (附图标记)(AA)开始; (BB)结束; (S110)准备蔬菜; (S120)制备抗氧化果汁; (S130)混合蔬菜和抗氧化剂汁; (S140)榨汁; (S150)注入氮气; (S160)在超高压下进行处理; (S170)快速冷冻