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1. (WO2019042197) FUNCTIONAL SOY WHEY BEVERAGE HAVING REFRESHING FLAVOR AND MANUFACTURING METHOD THEREOF
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Pub. No.: WO/2019/042197 International Application No.: PCT/CN2018/101667
Publication Date: 07.03.2019 International Filing Date: 22.08.2018
IPC:
A23C 11/10 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
11
Milk substitutes, e.g. coffee whitener compositions
02
containing at least one non-milk component as source of fats or proteins
10
containing or not lactose but no other milk components as source of fats, carbohydrates or proteins, e.g. soy milk
Applicants:
华南理工大学 SOUTH CHINA UNIVERSITY OF TECHNOLOGY [CN/CN]; 中国广东省广州市 天河区五山路381号 No.381 Wushan Road, Tianhe District Guangzhou, Guangdong 510640, CN
Inventors:
李理 LI, Li; CN
费永涛 FEI, Yongtao; CN
李穗君 LI, Suijun; CN
黄可 HUANG, Ke; CN
Agent:
广州市华学知识产权代理有限公司 GUANGZHOU HUAXUE INTELLECTUAL PROPERTY AGENCY CO., LTD.; 中国广东省广州市 天河区五山路381号物资大楼首层 1st Floor, Material Building, No.381 Wushan Road, Tianhe District Guangzhou, Guangdong 510640, CN
Priority Data:
201710775072.731.08.2017CN
Title (EN) FUNCTIONAL SOY WHEY BEVERAGE HAVING REFRESHING FLAVOR AND MANUFACTURING METHOD THEREOF
(FR) BOISSON FONCTIONNELLE À BASE DE LACTOSÉRUM DE SOJA AYANT UNE SAVEUR RAFRAÎCHISSANTE ET SON PROCÉDÉ DE FABRICATION
(ZH) 一种清爽型风味的功能性大豆乳清饮料及其生产方法
Abstract:
(EN) A functional soy whey beverage having a refreshing flavor and a manufacturing method thereof are provided. The method comprises: selecting fresh fermented soybean yellow serofluid as a raw material for manufacturing the functional soy whey beverage, and adding sucrose thereto; sterilizing after the sucrose is completely dissolved; adding freshly squeezed pineapple juice at a volume ratio of 20:1‑2 in a sterile environment; and after cooling adding an activated fermentation starter at a ratio of 2-6%. The cultures used are Streptococcus thermophilus and probiotic Lactobacillus amylolyticus or Lactobacillus rhamnosus, and are cultured at 35-45°C after being inoculated into the soybean yellow serofluid and are then refrigerated so that a fermented soy whey beverage is obtained.
(FR) La présente invention concerne une boisson fonctionnelle à base de lactosérum de soja ayant une saveur rafraîchissante et son procédé de fabrication. Le procédé comprend : la sélection de sérofluide jaune de soja fermenté frais en tant que matière première pour la fabrication de la boisson fonctionnelle à base de lactosérum de soja, et l’ajout de saccharose à celui-ci ; la stérilisation après la dissolution complète du saccharose ; l’ajout de jus d’ananas fraîchement pressé à un rapport en volume de 20:1 à 2 dans un environnement stérile ; et après le refroidissement, l’ajout d’un inoculum de fermentation activé à un rapport de 2 à 6 %. Les cultures utilisées sont Streptococcus thermophilus et le probiotique Lactobacillus amylolyticus ou Lactobacillus rhamnosus, et sont cultivées à 35 à 45 °C après inoculation dans le sérofluide jaune de soja et sont ensuite réfrigérées de sorte qu’une boisson à base de lactosérum de soja fermenté soit obtenue.
(ZH) 一种清爽型风味的功能性大豆乳清饮料及其生产方法。该方法包括选择新鲜的酸浆豆腐黄浆水作为功能性大豆乳清饮料的制备原料,并在其中添加蔗糖,充分溶解后,灭菌,在无菌环境中按体积比20:1‑2加入鲜榨菠萝汁,冷却后接入2‑6%经过活化的发酵剂。菌种为嗜热链球菌和益生型乳杆菌解淀粉乳杆菌或鼠李糖乳杆菌,接种到豆腐黄浆水后在35‑45℃培养,再冷藏,得到发酵大豆乳清饮料。
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Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: Chinese (ZH)
Filing Language: Chinese (ZH)