专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

US5962046A Continuous fermentation process 失效
标题翻译：连续发酵过程
公开(公告)号：US5962046A
公开(公告)日：1999-10-05
申请号：US993361
申请日：1997-12-18
申请人： Kurt Eyer , Jurg Aebischer , Fred Neumann , Johann Illi
发明人： Kurt Eyer , Jurg Aebischer , Fred Neumann , Johann Illi
IPC分类号： A23C9/12 , A23C9/123 , A23C9/13 , A23C11/10 , A23L11/00
CPC分类号： A23C11/106 , A23C9/1223 , A23C9/123 , A23C9/1234 , A23C9/1307
摘要： Process for the continuous preparation of a fermented milk in which (1) a milk fermented by lactic acid bacteria is prepared in a first device, the fermented milk being subjected to stirring and pH conditions such that syneresis of the milk does not occur, the pH being regulated by the continuous addition of unfermented milk to the first device and continuously drawing off fermented milk from the first device; (2) in a second, post-acidification device, the fermented milk drawn off from the first device is cooled to a temperature of less than 15.degree. C. so as to subject the fermented milk to a post-acidification, the residence time of the fermented milk in the second device being adjusted so that at the outlet of the latter, the pH of the fermented milk is less than pH 4.7; and (3) a fermented milk having a pH of less than pH 4.7 is continuously drawn off from the second device.
摘要翻译：连续制备发酵乳的方法，其中（1）在第一装置中制备由乳酸菌发酵的乳，将发酵乳进行搅拌，并且pH条件使得不发生乳的脱水收缩，pH 通过将未发酵牛奶连续添加到第一装置并从第一装置连续地抽出发酵乳来调节; （2）在第二次后酸化装置中，将从第一装置排出的发酵乳冷却至低于15℃的温度，以使发酵乳进行后酸化，停留时间调节第二装置中的发酵乳，使其在出口处的发酵乳的pH低于pH4.7; 和（3）pH值小于pH4.7的发酵乳从第二装置连续排出。

2. 发明授权

US6156353A Strains of lactobacillus helveticus for forming exclusively L(+) lactic acid in milk 失效
标题翻译：用于在牛奶中仅形成L（+）乳酸的瑞士乳杆菌菌株
公开(公告)号：US6156353A
公开(公告)日：2000-12-05
申请号：US336099
申请日：1999-06-18
申请人： Ernst Beutler , Leuka Favre-Galliand , Johann Illi , Andreas Sutter
发明人： Ernst Beutler , Leuka Favre-Galliand , Johann Illi , Andreas Sutter
IPC分类号： A23C9/123 , A23C9/18 , A23C9/12 , C12N1/20
CPC分类号： C12R1/225 , A23C9/1232 , A23C9/1234 , C12R1/46 , A23Y2220/39 , A23Y2240/75 , Y10S426/80 , Y10S426/801 , Y10S435/853
摘要： Strains of L. helveticus which form exclusively L(+) lactic acid in milk, particularly deposited strains CNCM I-1154, CNCM I-1155 and CNCM I-1156. The strains are employed to prepare an acidified milk product.
摘要翻译：在牛奶中专门生成L（+）乳酸的特别是沉积菌株CNCM I-1154，CNCM I-1155和CNCM I-1156的瑞士乳杆菌菌株。使用菌株来制备酸化乳制品。

3. 发明授权

US5972393A Preparation of dehydration acidified milk product 失效
标题翻译：脱水酸化乳制品的制备
公开(公告)号：US5972393A
公开(公告)日：1999-10-26
申请号：US965202
申请日：1992-10-23
申请人： Ernst Beutler , Leuka Favre-Galliand , Johann Illi , Andreas Sutter
发明人： Ernst Beutler , Leuka Favre-Galliand , Johann Illi , Andreas Sutter
IPC分类号： A23C9/123 , A23C9/18 , A23C9/12
CPC分类号： C12R1/225 , A23C9/1232 , A23C9/1234 , C12R1/46 , A23Y2220/39 , A23Y2240/75 , Y10S426/80 , Y10S426/801 , Y10S435/853
摘要： A dehydrated acidified milk product is made by preparing an aqueous composition containing milk protein and having a dry matter content of from 10% to 40% by weight. The aqueous composition is inoculated with a strain of L. helveticus which exclusively forms lactic acid L(+) and a strain of S. thermophilus and fermented to obtain a fermented composition having a pH of from 4 to 5. The fermented composition is dried to obtain the dehydrated acidified product.
摘要翻译：通过制备含有乳蛋白质并且干物质含量为10重量％至40重量％的含水组合物制备脱水酸化乳制品。水性组合物用唯一形成乳酸L（+）和嗜热链球菌菌株的瑞士乳杆菌菌株接种，发酵得到pH为4〜5的发酵组合物。将发酵的组合物干燥至得到脱水酸化产物。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式