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WO2011129693A1 - Produit de fruits liquide contenant des probiotiques - Google Patents

Produit de fruits liquide contenant des probiotiques Download PDF

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Publication number
WO2011129693A1
WO2011129693A1 PCT/NL2011/050248 NL2011050248W WO2011129693A1 WO 2011129693 A1 WO2011129693 A1 WO 2011129693A1 NL 2011050248 W NL2011050248 W NL 2011050248W WO 2011129693 A1 WO2011129693 A1 WO 2011129693A1
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Prior art keywords
fruit
liquid
juice
nectar
organisms
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Ceased
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PCT/NL2011/050248
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English (en)
Inventor
Petronella Johanna Looijesteijn
Diane Margriet Dresselhuis
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FrieslandCampina Nederland BV
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Friesland Brands BV
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Publication of WO2011129693A1 publication Critical patent/WO2011129693A1/fr
Anticipated expiration legal-status Critical
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention is in the field of liquid fruit products, such as fruit beverage and fruit purees, comprising viable probiotic micro-organisms.
  • the invention pertains to a method of providing a liquid fruit product with sufficient viable probiotic micro-organisms.
  • Probiotics are currently defined in the art as live microorganisms which when administered in adequate amounts confer a health benefit on the host (F AO/WHO). By definition, all probiotics have a proven non-pathogenic character. In general these health benefits are associated with improving the balance of human or animal micro flora in the gastro-intestinal tract.
  • microflora in the Gl-tract is important for human well being is already known since long.
  • a review paper entitled "Normal Fecal Flora of Man” published in The American Journal of Clinical Nutrition (Vol. 23: pp. 1457-1465) starts with: The influence of the balance of the normal flora of the intestinal tract on the health and well-being of the host is well documented.
  • Intestinal bacteria are reported to be implicated in metabolism of amongst many other components: carbohydrates (e.g. prebiotics, sugars), proteins, fats, cholesterol, nucleotides, hormones, vitamins and minerals.
  • the human microflora ecology affects amongst others: the natural resistance, immunity, osteoporosis, and cancers.
  • microflora appearing in the gastro-intestinal tract have an important impact on resistance against infections.
  • intestinal micro flora affects amongst other aspects: gut health (e.g. epithelial functionality, mucus growth, epithelial barrier function, mucosal immunity, defecation patterns, intestinal transit), atopic disorders, vaginal infections, skin disorders, human wellbeing and human moods.
  • gut health e.g. epithelial functionality, mucus growth, epithelial barrier function, mucosal immunity, defecation patterns, intestinal transit
  • atopic disorders e.g. epithelial functionality, mucus growth, epithelial barrier function, mucosal immunity, defecation patterns, intestinal transit
  • vaginal infections e.g. epithelial functionality, mucus growth, epithelial barrier function, mucosal immunity, defecation patterns, intestinal transit
  • atopic disorders e.g. epithelial functionality, mucus growth, epithelial
  • probiotic microorganisms particularly lactobacilli
  • dairy products particular challenges are met when attempting to incorporate such micro-organisms in liquid fruit products such as fruit juices or fruit purees.
  • liquid fruit products such as fruit juices or fruit purees.
  • probiotic microorganisms are sensitive to heat treatments, acid, and oxygen.
  • the liquid fruit product it is notoriously difficult for the liquid fruit product to retain an acceptable shelf life after being provided with probiotic microorganisms, i.e. the time period during which the liquid fruit product retains enough viable probiotic bacteria, and a limited number of spoilers.
  • EP 166 238 refers to one method in which lactobacilli are proliferated in animal milk, and fruit juice is added thereto. This (apart from being limited to the production of milk -containing products), has a drawback in that the number of micro-organisms will elapse with time as a result of bacteriostatic components in the fruit juice, which reduces shelf- life.
  • EP 166 238 seeks to solve the foregoing problems by contacting fruit juice with a treating agent such as an amide resin or an diatomaceous earth, activated carbon, or strongly basic ion exchange resins, with the aim to remove bacteriostatic components from the fruit juice prior to proliferating lactobacilli therein.
  • the invention in one embodiment, presents a process for the production of a liquid fruit product containing viable probiotic micro-organisms, the method comprising (a) providing a first liquid being a liquid fruit product; (b) providing a second liquid being a fruit juice or nectar; (c) adjusting the acidity of the second liquid to a pH of from 5 to 8 so as to form a fruit -juice or nectar -based pre-culturing medium; (d) providing at least one viable probiotic micro- organism capable of being cultured; (e) culturing the probiotic micro-organism in the fruit -juice or nectar-based pre-culturing medium so as to form a probiotics-containing fruit juice or nectar; (f) combining the probiotics- containing fruit juice or nectar with the liquid fruit product.
  • the invention provides the use of fruit juice or nectar, the pH of which has been adjusted to 5 to 8, as a pre-culturing medium for probiotic micro-organisms that are added to a liquid fruit product.
  • the invention provides a probiotic microorganisms-containing liquid fruit product, comprising at least 10 7 per 250 ml of viable probiotic micro-organisms, and having a shelf life at 4°C -7°C of at least three months.
  • the invention relates to a fruit juice or nectar, having a pH of 5 to 8, and comprising at least 10 9 viable probiotic microorganisms per 100 ml.
  • the invention in a broad sense, combines the advantages of separately proliferating probiotic micro-organisms, and using a medium that constitutes a natural source for a liquid fruit product.
  • the choice of a fruit juice or nectar as the pre-culturing medium distinguishes the method of the invention from using pre-culturing media, such a broths, conventional in the art.
  • the pH adjustment of the fruit-juice or nectar pre-culturing medium distinguishes the method of the invention from the attempts made in the art to raise the pH of such end products for the purpose of proliferating probiotic micro-organisms therein.
  • the judicious choice of fruit juice or fruit nectar as the pre-culturing medium not only serves to better address the above-mentioned deficiencies of the prior art, but also is advantageous in other respects.
  • any taste- imparting components thereof such as peptone
  • the ingredients of such a liquid fruit product will not include any component that is not natural to the liquid fruit product. This presents advantages from the consumers' point of view, but also from the manufacturer's point of view (no process step required to remove unwanted ingredients or no specific addition to be made to the declaration of ingredients on the package of the liquid fruit product). Further, the pre-culturing in fruit juice or fruit nectar is very convenient in terms of the logistics in a production plant.
  • a single bypass of the main stream of liquid product is required to generate a side-stream to conduct the process steps in which a portion of said fruit or nectar is used as a pre-culturing medium, after which the two streams are recombined.
  • the invention is generally applicable to liquid fruit products. These include fruit juices, fruit nectars, and fruit purees.
  • a fruit juice is the liquid naturally contained in fruit or vegetable tissue. Juice is prepared by mechanically squeezing or macerating fresh fruits without the application of heat or solvents. A fruit juice can be freshly obtained, or can be reconstituted from a concentrate. In most jurisdictions, the term "fruit juice" reserved for beverages that (whether fresh or reconstituted) are 100% pure fruit juice.
  • a nectar is a fruit juice diluted with water and, optionally, provided with added ingredients such as sugar or artificial sweeteners. Generally, a fruit nectar comprises of from 25% to 70% of fruit juice.
  • a fruit puree is a ground, pressed, strained, or otherwise mashed fruit, which generally gives a thick liquid, or soft paste, which in this description is comprised in the definition of "liquid fruit product.”
  • At least two different liquid fruit products play a role.
  • One is the above-identified first liquid, i.e. a liquid fruit product that, upon the addition of the pre-culturing medium, is provided with viable probiotic microorganisms.
  • the other is the above-identified second liquid, i.e. a fruit juice or nectar that is used as a pre-culturing medium.
  • the fruit or fruits, from which the juices or nectars used in the pre- culturing medium are obtained may be the same as or different from the fruit or fruits from which the liquid fruit product is obtained prior to the addition of the pre-culturing medium.
  • the fruit or fruits used to obtain the pre-culturing medium are among the fruit or fruits of the liquid fruit product prior to the addition of the pre-culturing medium.
  • the intended end-product is orange juice provided with probiotic micro-organisms
  • the liquid fruit product prior to the addition of the pre-culturing medium is orange juice
  • the pre- culturing medium is orange juice the acidity of which has been adjusted to pH 5-8, preferably pH 5.5.
  • the intended end-product is a mixed fruit juice comprising cranberry and apple juice
  • the liquid fruit product prior to the addition of the pre-culturing medium is either cranberry juice, or apple juice, or already a mix of said juices
  • the pre-culturing medium is either cranberry juice, or apple juice, or already a mix of said juices, the acidity of which has been adjusted to pH 5-8, preferably pH 5.5. to 7, more preferably 5.8 to 6.5.
  • the method of the invention also presents great convenience for obtaining sterilized or pasteurized liquid fruit products comprising viable probiotic micro-organisms. It will be understood, that such a product cannot be sterilized or pasteurized after the addition of the probiotic micro-organisms, as the latter would thereupon no longer be viable.
  • both the step of sterilization or pasteurization and the step of adding viable probiotic bacteria can be conducted in mutually beneficial way. Accordingly, the liquid fruit product, prior to the addition of the probiotic micro-organisms, is sterilized or pasteurized.
  • the fruit juice or nectar that is used as a pre-culturing medium also is sterilized or pasteurized, prior to initiating the culturing.
  • the probiotic micro-organisms After culturing the probiotic micro-organisms in the (otherwise non-bacterial) fruit juice or nectar, the latter, comprising the culture of probiotic micro-organisms, and the liquid fruit product are combined aseptically (i.e. under aseptic, preferably sterile conditions).
  • the original stream of fruit juice or nectar will typically be heat-treated first, under sterilization or pasteurization conditions, and thereafter a side-stream will be generated that is used as a medium for the culturing of probiotic microorganisms. After the culturing has taken place, the two streams are combined again, aseptically.
  • Sterilization and pasteurization are known to the skilled person.
  • sterilization treatment refers to such a high-temperature treatment as will kill all microbial life.
  • Pasteurization refers to various forms of elevated temperature treatment, with the temperature and time of the treatment determining the result.
  • Pasteurization is generally done in a plurality of subsequent heat treatments or in a single heat treatment, normally at a temperature in the range of from 60°C to 110°C.
  • the heat treatment process of pasteurization is not only dependent on the treated material but also on other conservation parameters like pH, storage temperature in stock, and water activity.
  • UHT treatment Ultra High Temperature
  • UHT treatments Ultra High Temperature
  • Steven Nagy, Fruit Juice Processing Technology Particularly suitable UHT treatments for fruit juice are heating at for 15-60 seconds at 95-90°C.
  • fruits are selected from the group consisting of apple, orange, grapefruit, lemon, lime, pineapple, banana, tomato, passion fruit. mango, grape, cherry, cranberry, guava. soursop (guanabana), pomegranate, carrot, acai, mandarin, tangerine, kiwi, strawberry, raspberry, blackberry, blueberry, pear, huckleberry, pomegranate, elderberry, chokeberry, mandarin, melon, watermelon, lychee, bloodorange, acerola, caja, and mixtures thereof.
  • the fruit juice or nectar When used as the pre-culturing medium, it is imperative that the fruit juice or nectar has a pH that is sufficiently high to allow growth of probiotic micro-organisms to take place. In general, although this is dependent on the species, a pH of 5 to 8 is required to grow probiotic micro-organisms, and preferably the pH is 5.5. to 7, more preferably 5.8 to 6.5, and most preferably about 6. In order to ensure a continued bacterial growth despite the acid generally produced by the bacteria, it is preferred to add a buffer to the pre- culturing medium. The pH adjustment will generally be done with an edible base, such as sodium hydroxide, sodium carbonate, potassium hydroxide, potassium carbonate. The buffer will typically be an acid/base couple that has buffer capacity within the aforementioned pH range. Examples of suitable, nutritionally acceptable buffers include citrate buffers, phosphate buffers, lactate buffers ⁇
  • the pre-culturing medium further comprises a source of protein, preferably protein of low molecular weight, such as peptide mixtures resulting from protein hydrolysis.
  • a suitable protein source is, e.g., casitone (a pancreatic digest of casein).
  • the liquid fruit product to which the probiotics-containing fruit juice or nectar is added will generally have a pH below 4.3, particularly below 4.
  • the overall pH of the resulting viable probiotic microorganisms containing liquid fruit product will be sufficiently low to prevent the probiotic micro-organisms from further growth.
  • the concentration of probiotic micro-organisms in the liquid fruit product can be well controlled. In one embodiment, e.g.
  • the acidity of the probiotics- containing fruit juice or nectar can be brought to a value below pH 4.3, and preferably below pH 4, prior to combining the probiotics-containing fruit juice or nectar and the liquid fruit product. This can be done using an edible acid, e.g. citric acid or lactic acid.
  • the fruit juice used as a pre-culturing medium can be in the form of a concentrate, i.e. juice from which water has been removed. With a view to its suitability as a culturing medium, the medium should not be so concentrated as to have too low a water activity (A w ).
  • a typical minimum A w lies around 0.9, e.g. 0.93 for lactic acid bacteria.
  • the ratio of addition of fruit juice or nectar comprising the cultured probiotic micro-organisms to liquid fruit product will mainly depend on the concentration of viable probiotic micro-organisms present after pre-culturing, and the concentration ultimately desired in the liquid fruit product.
  • a typically desired concentration of probiotic bacteria in liquid nutritional products is 10 7 to 10 11 , preferably 10 9 to 10 10 per daily dose of the product, the preferred values depending on the type of bacteria.
  • the daily amount of liquid fruit product will generally differ per type of product.
  • the product may be presented as a drink, just as other fruit drinks, and be provided in packages of, typically 0.06, 0.15, 0.20, 0.25 or 0.33 1 for one dose, or in packages of 1-5 1, mostly 1-1.5 1, intended to be poured in a glass (generally 0.2-0.5 1) and drunk. Or else, e.g., the product may be packaged in small-size (e.g. 50-100 ml) containers that serve to emphasize that it is a special health addition to the normally pattern of liquids consumption. To cover the most regular presentation forms, the liquid fruit product of the invention will preferably have 10 7 -10 9 probiotic micro-organisms per 100 ml.
  • the pre-cultured liquid i.e. the fruit juice or nectar after culturing the probiotic micro-organisms therein, will generally be added to the liquid fruit product in a ratio, by weight, of pre-cultured liquid to liquid fruit product of 1:10 to 1:1000, preferably 1:100 to 1:500, although smaller or larger ratio's are also conceivable.
  • the pre-cultured liquid preferably contains 10 9 - 10 10 viable probiotic micro-organisms, preferably about 5 10 9 .
  • said juice or nectar is provided with at least one viable probiotic micro-organism capable of being cultured.
  • the fruit juice or nectar of adjusted pH is inoculated with a number of desired bacteria, generally 10 5 or more, preferably 10 6 -10 7 .
  • the culturing thereupon takes place under conditions generally known to the skilled person.
  • the fruit -juice or nectar- based pre-culturing medium is subjected to temperature at which bacterial growth is promoted, generally of from 20 °C to 45°C, preferably at 25°C to 35 °C for mesophilic bacteria, and preferably 35 °C to 45°C for thermophilic bacteria, most preferably at 37°C.
  • the method of the invention is applicable to any micro-organisms of which it is desired that these be included in a liquid fruit product. This particularly refers to probiotic micro-organisms.
  • the term 'probiotic' refers to: "Live microorganisms which when administered in adequate amounts confer a health benefit on the host.
  • Probiotic bacteria include those belonging to the genera Lactococcus, Streptococcus, Pediococcus, Enterococcus, Leuconostoc, Carnobacterium, Propionibacterium, Lactobacillus or Bifidobacterium.
  • Bifidobacteria used as probiotics include Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium thermophilum and others.
  • Specific strains of bifidobacteria used as probiotics include Bifidobacterium lactis Bbl2.
  • Lactobacilli used as probiotics include Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus bulgaricus, Lactobacillus casei,
  • Lactobacillus cellobiosus Lactobacillus crispatus, Lactobacillus curvatus, Lactobacillus fermentum, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus salivarus and others.
  • Lactobacillus include Lactobacillus rhamnosus GG, Lactobacillus acidophilus LA5, Lactobacillus reuteri SD2112, Lactobacillus johnsonii LAI, Lactobacillus casei Shirota, Lactobacillus casei CRL431, Lactobacillus gasseri BNR17, Lactobacillus acidophilus NCFM and
  • Lactobacillus salivarius UCC 118 Lactobacillus salivarius UCC 118.
  • Lactobacillus rhamnosus Goldin Gorbach LGG
  • Lactobacillus GG Lactobacillus G.G., strain ATCC 53103
  • Lactobacillus G.G., strain ATCC 53103 is a bacterium that occurs naturally in the human digestive tract. It is a much studied bacterium, of generally recognized health benefit. It is widely recognized as a probiotic, and consequently incorporated into many nutritional products, such as dairy products, nutritional supplements, infant formula, and the like.
  • Other preferred probiotics are Lactobacillus casei CRL431,
  • Lactobacillus acidophilus LA5 Lactobacillus reuteri SD2112, Bifidobacterium lactis Bbl2, and Lactobacillus plantarum.
  • the invention in another embodiment of what has been substantially described hereinbefore, further pertains to the use of fruit juice or nectar, the pH of which has been adjusted to 5 to 8, preferably 6-7, as a pre-culturing medium for probiotic micro-organisms that are added to a liquid fruit product.
  • the invention also pertains to the novel products that stem from the pre-culturing done in the method of the invention.
  • a fruit juice comprising the desired amount of probiotic micro-organisms (e.g. LGG) of 10 7 per 100 ml, could be produced having a shelf life (refrigerated, i.e.
  • the invention in this respect, in yet a further embodiment, provides a probiotic micro-organisms containing liquid fruit product, comprising at least 10 7 per 250 ml of viable probiotic microorganisms, and having a shelf life at 4-7°C of at least three months.
  • the invention is not limited to liquid fruit products having a shelf life of 18 months. Factors different from the viability of the probiotic microorganisms can play a role in determining the acceptable storage period of a liquid fruit product. E.g., some fruit-juice containing drinks have a shelf life of 5-6 weeks, and other liquid fruit products may well have a shelf life of 8-12 weeks. Also, the shelf life will differ per microorganism, and will also depend on the precise nature of the product.
  • the invention relates to the direct result of the pre-culturing.
  • the invention relates to a fruit juice or nectar, having a pH of 6 to 8, and comprising at least 10 9 viable probiotic micro-organisms per 100 ml.
  • This is in fact suitable as an intermediate for the production of any final nutritional product for which it is desired that it comprises both probiotic micro-organisms, and fruit juice or nectar.
  • Juice used for this experiment is commercially available Coolbest Vitaday apple-pear with/without supplements.
  • the pH of the juices was adjusted to 6.5 using NaOH (sterile) after addition of the supplements, 100 ml of each juice variant was prepared:
  • the selected strains were pre-cultured anaerobic in MRS-broth for about 24h at 30°C for strain 2 and at 37°C for all the other strains.
  • the different juices (about 10 ml per strain/juice combination) were inoculated with 1% of the pre- culture. Just after inoculation and after 44h at 30°C (strain 2) or 37°C (all other strains), the numbers of bacteria were determined by plating on MRSa. Results
  • Lactobacillus casei Defensis strain isolated from actimel (DN-114 001)
  • Juice used for this experiment is commercial available Appelsientje Multifruit mild.
  • the juice was supplemented with 50 mM phosphate buffer and 0.5% casiton and the pH was adjusted to 6.5 using NaOH (sterile).
  • the juice was pasteurized.
  • strains were pre-cultured anaerobic in MRS-broth for about 24h at 30°C for strain 2 and at 37°C for all the other strains.
  • Strains 1 and 5 were incubated for about 40h.
  • the juice 50 ml per strain/juice - time combination
  • the number of bacteria were determined by plating on MRSa and the pH was measured (Table 1).
  • the grown culture was diluted (1:100) with fresh unsupplemented juice and stored at 4-7°C. At To and after 9 and 18 weeks of storage, the numbers of bacteria were determined by plating on MRSa and the pH was measured (Table 2).
  • Table 1 Number of cfu/ml for all freshly inoculated variants juice and after 47h of growth of the culture.
  • Table 2 Number of cfu/ml and pH for all freshly inoculated variants and after 9, 18 wk of storage at 4-7°C

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

La présente invention concerne un procédé de production d'un produit de fruits liquide, tel qu'un jus, un nectar ou une purée de fruits, avec des micro-organismes probiotiques viables. Le procédé met en œuvre la préculture des micro-organismes dans un jus ou nectar de fruits en tant que milieu de préculture, et suivie de la combinaison du milieu de préculture de jus ou nectar de fruits avec le produit de fruits liquide. En conséquence, un produit de fruits liquide peut être obtenu avec une concentration souhaitée d'organismes probiotiques, et ayant cependant une durée de conservation suffisamment longue.
PCT/NL2011/050248 2010-04-13 2011-04-13 Produit de fruits liquide contenant des probiotiques Ceased WO2011129693A1 (fr)

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NL2004543A NL2004543C2 (en) 2010-04-13 2010-04-13 Probiotics-containing liquid fruit products.
NL2004543 2010-04-13

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CN103099268A (zh) * 2012-11-15 2013-05-15 柳州市京阳节能科技研发有限公司 葡萄瓜果汁
CN103976426A (zh) * 2014-05-30 2014-08-13 桂林科技企业发展中心 一种西番莲果汁饮料的制备方法
CN104305465A (zh) * 2014-09-29 2015-01-28 华中农业大学 乳酸菌发酵型蓝莓果汁的制备方法
CN104522786A (zh) * 2015-01-21 2015-04-22 北京电子科技职业学院 一种蓝莓乳酸发酵饮料及其制备方法
CN104664507A (zh) * 2015-03-18 2015-06-03 中国林业科学研究院林产化学工业研究所 一种纯天然石榴饮的制备
CN104886686A (zh) * 2015-05-13 2015-09-09 湖南优蜜食品科技有限公司 一种调节肠道平衡的发酵芒果汁饮料的制备方法
CN104939229A (zh) * 2015-06-01 2015-09-30 山东穆拉德生物医药科技有限公司 一种石榴汁饮料的制备方法
CN108813592A (zh) * 2018-06-13 2018-11-16 北京颐和村生物科技有限公司 一种发酵素食产品的制备方法
WO2019245774A1 (fr) * 2018-06-22 2019-12-26 Tropicana Products, Inc. Procédé d'augmentation de la viabilité probiotique dans des produits alimentaires
WO2021182714A1 (fr) * 2020-03-10 2021-09-16 숙명여자대학교산학협력단 Prébiotiques contenant de l'extrait de poire, composition symbiotique comprenant lesdits prébiotiques, et utilisation associée

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CN112533487A (zh) * 2018-06-22 2021-03-19 热带产品公司 增加食品中益生菌活力的方法
WO2021182714A1 (fr) * 2020-03-10 2021-09-16 숙명여자대학교산학협력단 Prébiotiques contenant de l'extrait de poire, composition symbiotique comprenant lesdits prébiotiques, et utilisation associée
KR102856473B1 (ko) 2020-03-10 2025-09-10 숙명여자대학교산학협력단 배 추출물을 포함하는 프리바이오틱스, 이를 포함하는 신바이오틱스 조성물 및 이들의 용도

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