http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112980646-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-225 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 |
| filingDate | 2021-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112980646-B |
| titleOfInvention | A kind of kefir source compound probiotics fermented pear juice oat live bacteria vinegar drink and preparation method thereof |
| abstract | The invention belongs to the technical field of vinegar drink production, and provides a kefir source compound probiotic fermented pear juice oat live bacteria vinegar drink and a preparation method thereof. The mixed alcohol fermentation of pear juice and oat juice was carried out with Saccharomyces cerevisiae CGMCC 15729. After the alcohol fermentation, kefir source compound probiotic lactic acid bacteria combined with Acetobacter pasteurian CGMCC 15730 were used for acetic acid lactic acid synergistic fermentation, which significantly improved the non-volatile content of raw vinegar. The content of sexual acid and volatile aroma components. The raw vinegar is post-ripened, prepared, homogenized, sterilized, and then added with active kefir source compound probiotic lactic acid bacteria cells, which is the pear juice oat live bacteria vinegar drink. In the final product, non-volatile acids ≥ 60mg/100mL, flavonoids ≥ 0.80mg/mL, β-glucan ≥ 0.80mg/mL, DPPH clearance rate ≥ 85%, and the number of viable lactic acid bacteria ≥ 10 7 cfu/mL, with reduced Physiological functions such as cholesterol, hangover and liver protection and regulation of intestinal flora. |
| priorityDate | 2021-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 136.