INSTITUTO TECNOLÓGICO SUPERIOR DE FELIPE CARRILLO PUERTO
发明人:
Diego Ramon BRICEÑO DOMINGUEZ,Ivonne CRUZ SANTANDER,Pamela Neftaly YAH NAHUAT,Ruby Del Rocio BACAB COCOM,Yamireth Amairani CERVERA MARIN,Julio Cesar TUN ALVAREZ
申请号：
MX2015017424
公开号：
MX2015017424A
申请日:
2015.12.16
申请国别(地区):
MX
年份:
2017
代理人:
摘要：
In todays market, vegetarians, and even those with severe lactose intolerance, have few alternatives for consumption of probiotic drinks, as may be a drinkable yogurt, becoming a problem and therefore limiting purchase options. The present invention is developed in the biotechnological area, and especially in the food technology sector describing a process and a product. The present invention is sought to provide a functional food by means of a lactic fermentation, lactose free and having certain characteristics that are similar to a drinkable yogurt. Said novel beverage does not include any milk product within its composition so the main ingredients are: An Annona genus fruit, the Maranta arundinacea rhizome and honey. During the preparation process, the mixture of the ingredients is fermented until a drink with the organoleptic characteristics of the fruit is obtained and also with the consistency of a drinkable yogurt. The document exemplifies the process and product using Annon a muricata (soursop) as the fruit, which is a tropical fruit widely accepted by the population. Within the possible uses of this invention, the following can be mentioned: A process through which vegetable origin probiotic beverages can be made with different fruits and with similar characteristics to those of a drinkable yogurt. Thus, the present invention converts itself as an alternative for people with lactose intolerance, or with vegetarian habits. Additionally, the product is rich in antioxidants, vitamins and minerals.En el mercado actual las personas vegetarianas, e incluso las que padecen una severa intolerancia a la lactosa, poseen pocas alternativas de consumo de bebidas probióticas tipo yogur bebible, lo que se convierte en un problema y limita sus opciones de compra. La presente invención se desarrolla en el área de la biotecnología y tecnología de alimentos, en ella se describen un proceso y un producto, mediante esta invención se busca proveer un alimento funcional mediante
