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    • 27. 发明公开
    • 인삼 전초를 이용한 인삼 전초 발효물 및 이를 포함하는 발효 음료
    • 制备全金属发泡材料的方法及包含其的饮料
    • KR1020120053174A
    • 2012-05-25
    • KR1020100114307
    • 2010-11-17
    • 주식회사 풀무원
    • 정명구최금부김태석여익현남승우
    • A23L19/00A23L33/00A23L2/38
    • A23L19/09A23L2/38A23L33/135A23V2002/00A23V2300/14
    • PURPOSE: A fermented ginseng whole plant product using ginseng whole plants, and a fermented beverage using thereof are provided to obtain the fermented product with reduced bad smell using lactobacillus. CONSTITUTION: A fermented ginseng whole plant product is obtained by the following steps: freeze-drying ginseng whole plants, and crushing; injecting lactobacillus into the crushed ginseng whole plants; mixing 25-40wt% of purified water, 15-20wt% of fructo-oligosaccharide, 0.1-0.5wt% of jujube concentrate, 1-5wt% of pear juice concentrate, 0.1-0.5wt% of lemon-lime flavor, and 1-5wt% of citron concentrate before heating and sterilizing; and inserting 40-50wt% of fermented ginseng whole plants into the mixture. The lactobacillus is selected from lactobacillus plantalum, lactobacillus rhamnosus, or lactobacillus fermentum.
    • 目的:提供使用人参全植物的发酵人参全植物产品和使用其的发酵饮料,以获得使用乳杆菌的具有降低的难闻气味的发酵产品。 构成:通过以下步骤获得发酵人参全株植物产品:冷冻干燥人参全株,破碎; 将乳杆菌注入破碎的人参全植株; 混合25-40重量%的纯水,15-20重量%的低聚果糖,0.1-0.5重量%的枣浓缩物,1-5重量%的梨汁浓缩物,0.1-0.5重量%的柠檬 - 柠檬香料和1- 加热灭菌前浓度为5%的柚子浓缩液; 并将40-50wt%的发酵人参全植株插入混合物中。 乳酸杆菌选自植物乳杆菌,鼠李糖乳杆菌或发酵乳杆菌。