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    • 1. 发明授权
    • Method for manufacturing liquid fermented milk
    • 液体发酵乳的制造方法
    • US09167825B2
    • 2015-10-27
    • US13878532
    • 2011-10-11
    • Masato SaitoYuka AoyamaMasashi Yamamoto
    • Masato SaitoYuka AoyamaMasashi Yamamoto
    • A23C9/127A23C9/123
    • A23C9/127A23C9/123
    • A method is directed to producing liquid fermented milk, suppressing an increase in acidity and a decrease in pH over time during refrigerated storage, keeping a refreshing flavor (sour taste) originating from yogurt lactic acid bacteria for a long time, and suppressing production of an acid during storage to maintain good quality, without requiring heating after a fermentation step, use of a particular additive, and the like. The method for producing liquid fermented milk which uses a rod-shaped lactic acid bacteria and a coccus-shaped lactic acid bacteria as lactic acid bacteria to be added to a raw material for fermented milk, and which includes a homogenization step of obtaining the liquid fermented milk at a homogenization pressure of from 50 MPa to 100 MPa.
    • 本发明的目的在于制造液体发酵乳,在冷冻保存期间抑制酸度的增加和pH值的降低,保持来自酸奶乳酸菌的清爽的味道(酸味),抑制酸奶的产生 在保存期间保持良好的质量,而不需要在发酵步骤后加热,使用特定的添加剂等。 将生产液体发酵乳的方法,其中使用棒状乳酸菌和球形乳酸菌作为乳酸菌添加到发酵乳原料中,其包括获得发酵液的均化步骤 在均质压力为50MPa至100MPa下的牛奶。
    • 2. 发明申请
    • METHOD FOR MANUFACTURING LIQUID FERMENTED MILK
    • 制造液体发酵乳的方法
    • US20130266692A1
    • 2013-10-10
    • US13878532
    • 2011-10-11
    • Masato SaitoYuka AoyamaMasashi Yamamoto
    • Masato SaitoYuka AoyamaMasashi Yamamoto
    • A23C9/127
    • A23C9/127A23C9/123
    • A method is directed to producing liquid fermented milk, suppressing an increase in acidity and a decrease in pH over time during refrigerated storage, keeping a refreshing flavor (sour taste) originating from yogurt lactic acid bacteria for a long time, and suppressing production of an acid during storage to maintain good quality, without requiring heating after a fermentation step, use of a particular additive, and the like. The method for producing liquid fermented milk which uses a rod-shaped lactic acid bacteria and a coccus-shaped lactic acid bacteria as lactic acid bacteria to be added to a raw material for fermented milk, and which includes a homogenization step of obtaining the liquid fermented milk at a homogenization pressure of from 50 MPa to 100 MPa.
    • 本发明的目的在于制造液体发酵乳,在冷冻保存期间抑制酸度的增加和pH值的降低,保持来自酸奶乳酸菌的清爽的味道(酸味),抑制酸奶的产生 在保存期间保持良好的质量,而不需要在发酵步骤后加热,使用特定的添加剂等。 将生产液体发酵乳的方法,其中使用棒状乳酸菌和球形乳酸菌作为乳酸菌添加到发酵乳原料中,其包括获得发酵液的均化步骤 在均质压力为50MPa至100MPa下的牛奶。