CN107568712A - A kind of liquid ferment for effectively improving quality and preparation method thereof - Google Patents
A kind of liquid ferment for effectively improving quality and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of liquid ferment for effectively improving quality and preparation method thereof, described liquid ferment is to be prepared using raw material by one time fermentation, secondary fermentation and post processing, and post processing therein includes aflatoxins processing, alcohol and acid treatment of volatilizing, the one or more in nitrite treatments.The present invention effectively increases the quality of liquid ferment, improves the taste and flavor of ferment, while eliminates the potential threat of the noxious materials such as methanol, by targetedly post-processing, eliminates the uncertainty of existing ferment product, green safe；On the one hand the liquid ferment of the present invention has been sufficiently reserved the original nutriment of plant material, on the other hand the content of active ingredient in raw material is improved, a large amount of probiotics and its fermentation in ferment produce a large amount of vitamins, amino acid, micro- and other functional ingredient, effective lifting of liquid ferment nutritive value is realized jointly, as the supplement of human body ferment, reach the purpose of physical fitness.
Description
Technical field
The invention belongs to ferment production technical field, and in particular to a kind of liquid ferment for effectively improving quality and its
Preparation method.
Background technology
Ferment is a kind of material with special bioactivity being made up of amino acid, and ferment can be direct after entering stomach
It is absorbed by the body, therefore can not only reduces the consumption of internal original ferment, the burden of various body organs can also be mitigated.Ferment
Element is divided into external ferment and the major class of internal ferment two, and the ferment of synthesis is limited in human body, with advancing age and dirty
Dye, internal ferment synthesis are slowly reduced, and because enzyme can inactivate at high temperature, the prepared food of present people is accustomed to causing exogenous ferment
The intake of element is reduced.Because contained ferment is had the ability the digestion task of burden up to 75% in food, ferment quilt during heat foods
Destroy, digestion task is entirely fallen within digestive organs, therefore lacking ferment in food easily makes digestive organs overwork.Work as people
When internal ferment is preferentially used for digestive organs by body, it can capture ferment from immune system and have ignored maintaining healthy important
Business, eventually results in many degenerative disorders.The deficiency of human body endo enzyme can cause inferior health, aging acceleration, disease to produce.For
Anti-aging, health is maintained, human body rationally should meet the needs of metabolism from external supplement ferment, resist the disease
Invade and harass.
Ferment species now on the market is a lot, and ferment product is also countless, but all rests on simple hair mostly
Ferment aspect, it is not post-processed accordingly, cause the ferment product quality on domestic market uneven, not only
Security can not be guaranteed, and alcohol taste and tart flavour are big, and poor taste, What is more, not only does not have health-care effect, it is also possible to
Health is threatened.
Produced it is well known that typically having certain alcohol and volatile acid in the production process of ferment, during saccharomycetes to make fermentation
Also there is part sugar to be converted into ethanol, produce vinosity, although alcohol can influence the taste of ferment, the safety of ferment can't be influenceed
Property；It will be appreciated that after lengthy fermentation, the material such as pectin contained in plant can be generated first after microbial fermentation
Alcohol, methanol be it is colourless have the readily volatilized liquid of alcohol smell, it is toxic to human, particularly damage nerve system of human body and blood
Liquid system, or even people's blindness is caused, the oral methanol poisoning lowest dose level of people is about 100mg/kg (body weight), is orally ingested 0.3~1g/
Kg can be lethal.Fusel oil refers to methanol, the alcohols outside ethanol, is the mixture of high molecular alcohol, mainly amylalcohol, propyl alcohol and fourth
Alcohol etc., flavor and taste will be influenceed when fusel oil too high levels, the generational verctor of fusel oil is due to protein in raw material
Or Yeast protein is hydrolyzed to amino acid, the decarboxylase and the work of deaminase that amino acid is secreted through yeast or saccharolytic again
With and generate corresponding with amino acid fusel oil.Therefore fusel oil be able to may also be present in the preparation process of ferment.Appropriate
Fusel oil can be esterified with organic acid gives birth to perfume, but too high levels, can largely effect on the flavor of ferment, and cause one to human body
Fixed harm, but fusel oil that may be present in ferment is not studied and handled in the prior art.Volatile acid refers to food
In volatile organic acid, such as formic acid, the straight chain fatty acid of the low carbon chain such as acetic acid and butyric acid.During the too high levels of volatile acid, ferment
Plain poor taste, and it is apt to deteriorate, therefore after ferment fermentation ends, it is necessary to the content of volatile acid is limited.
Further, since the microorganism group on the surface such as vegetables and fruits as ferment preparing raw material is into very various, except institute of fermenting
Outside the beneficial bacterium needed, other microorganisms also including pathogenic bacteria, aspergillus flavus is a kind of common mould, is widely present
In nature, therefore it is possible to be brought by raw material or infected during the fermentation into generation aflatoxin in ferment fermentation,
Aflatoxins has extremely strong toxicity and carcinogenicity, therefore the processing for aflatoxins in ferment is badly in need of drawing attention.
In addition, the fermentation process of ferment is easier to produce nitrite, if fermentation time is too short, can produce one
Determine the nitrite of concentration, if after adding the higher vegetables and fruits material of nitrogen content in the feed, content of nitrite can be higher, though
So as the increase of fermentation time, the concentration of nitrite decrease, but due to can not constantly monitor, still with potential
Harm.
Therefore, although the growth momentum of ferment product is good, will necessarily influence to a certain extent for these reasons
With limit its development, it is right although nowadays existing a small number of ferment products can optimize fermentation step to improve ferment quality
But many deficiencies be present in the ferment flavor control after the quality control and fermentation in fermentation process.It is therefore desirable to invent one
The preparation method of kind liquid ferment, appropriate post processing is carried out to the liquid ferment of making, to obtain high quality, in good taste, peace
Complete high-end liquid ferment.
The content of the invention
The first object of the present invention is to provide a kind of liquid ferment for effectively improving quality, and the second object of the present invention exists
In the preparation method for providing described liquid ferment.
The first object of the present invention is achieved in that described liquid ferment is by one time fermentation, two using raw material
Secondary fermentation and post processing are prepared, and described liquid ferment is free of methanol, and fusel oil content is no more than 110mg/L, volatile acid
Content is no more than 0.8g/L.
Described liquid ferment refers to be detected using various examination criterias without methanol, and result is not detect.
Described post processing includes aflatoxins processing, alcohol and volatilization acid treatment, one kind in nitrite treatments or more
Kind.
Preferably, described raw material includes the parts by weight of plant material 20~40, sugared 8~12 parts by weight.
Preferably, described plant material is in fresh water fruits and vegetables, cereal, algae, mushroom class, integration of drinking and medicinal herbs Chinese herbal medicine
One or more, described sugar is stachyose, raffinose, isomaltoketose, the one or more in FOS.
Preferably, described raw material also includes the old parts by weight of ferment introduction 1~2.
Described old ferment introduction remains for the liquid ferment of fermentation ends and/or after pressure is squeezed the juice after one time fermentation
Remaining ferment bits.
Preferably, described raw material also includes the parts by weight of fruit of a cubeb litsea tree volatile oil 0.1~1 and/or the weight of vitamin C 0.5~1
Part.
The second object of the present invention, which is achieved in that, to be comprised the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, standby；
2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of raw material, then handed over according to one layer of raw material, one layer of sugar
For stacking, last top is covered with sugar, and the cumulative volume of described raw material and sugar is no more than the 80% of fermenter volume, is carried out once
Water seal, it is stored at room temperature fermentation 10~20 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature
For standing for fermentation after 180~360 days, membrane filtration is degerming, obtains ferment crude product；
4) alcohol and volatilization acid treatment：The ferment crude product that step (3) obtains is low in 0.07 ± 0.005Mpa, 45 ± 5 DEG C of vacuum
Distilled under the conditions of temperature, remove alcohol and volatile acid, you can further obtain the liquid ferment of high-quality.
Preferably, aflatoxins is also included in the preparation method of described liquid ferment to handle, specially in step (1)
Raw material prepares after terminating, and adds the fruit of a cubeb litsea tree volatile oil that solid-to-liquid ratio is 0.1~0.5mL/kg, stirs, and is carrying out once
Sealing is kept before fermentation；Then volume ratio 0.5~2 is added again before the secondary water seal in step (3)：100 fruit of a cubeb litsea tree is waved
Hair oil, you can.
The preparation method of described fruit of a cubeb litsea tree volatile oil comprises the following steps：
A, the parts by weight of fruit of a cubeb litsea tree leaf 6~8 are selected, the parts by weight of the fruit of a cubeb litsea tree 3~5, the parts by weight of fruit of a cubeb litsea tree fruit 12~20 are raw material；
B, raw material is put into container, it is 16~28 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, Ultrasound Instrument is put into by container
Middle progress 30~120s of ultrasound, supersonic frequency is 40~100kHz；
C, and then by the raw material after step B processing extracted using steam distillation, collect volatile oil, you can.
Preferably, nitrite treatments are also included in the preparation method of described liquid ferment, will specially pass through step
(4) alcohol and volatilization acid treatment after high-quality liquid ferment in add vitamin C, addition is 3~10mg/L, is sufficiently stirred
Uniformly, it is kept in dark place, you can.
Compared with prior art, beneficial effects of the present invention：
1st, the present invention effectively increases the quality of liquid ferment, greatly improves the taste and flavor of ferment, palatability is good, together
When eliminate the potential threats of the noxious materials such as methanol, health environment-friendly, by targetedly post-processing, eliminate existing ferment
The uncertainty of product, improve security, and fermentation raw material abundance, without any additive, obtained liquid ferment
Quality is high, in good taste, green safe.
2nd, on the one hand liquid ferment of the invention has been sufficiently reserved original nutriment in plant material, will wherein originally
Protein for being not easy to be absorbed by the body etc. is decomposed into the small-molecule substances such as the several amino acids being easily absorbed by the human body, nucleic acid, another
Aspect improves the content of active ingredient in raw material, produces the multiple functions factor, and a large amount of probiotics and its fermentation in ferment produce
A large amount of vitamin, amino acid, micro- and other functional ingredients, realize effective lifting of liquid ferment nutritive value jointly, make
For the supplement of human body ferment, reach the purpose of physical fitness；Above all liquid ferment of the invention is in good taste, and safety is without hidden
Suffer from；The liquid ferment of the present invention removes alcohol and volatile acid using vaccum cryogenic distillation, eliminates ferment peculiar smell, lifts mouthfeel, avoids
Harm of the methanol that there may exist to human body；Aflatoxins, a side are effectively eliminated by the citral in fruit of a cubeb litsea tree volatile oil
Face citral damages core DNA by damaging aspergillus flavus cytoplasma membrane into cell, reaches the sterilization effect of Aspergillus flavus
Fruit, another aspect citral chemical property is active, by the way that the reaction such as oxidation occurs with aflatoxins, changes the chemistry knot of toxin
Structure, to eliminate its toxicity, the fruit of a cubeb litsea tree volatile oil unique flavor that is eventually adding can improve ferment flavor, and with invigorating the spleen,
Regulating the qi flowing in the channels, help digestion, control the effect of stomach cold stomachache etc.；The present invention realizes to enter nitrite that may be present by adding vitamin C
Row processing, the polyphenoils in the liquid ferment prepared is cooperateed with, effectively blocks the formation of carcinogenic substance ammonium nilrite.
3rd, the preparation method of fluid present invention ferment is to use secondary fermentation under normal temperature and pressure, and preparation technology is simple, is prepared
Cost is cheap, is adapted to industrialized production, contributes to large-scale promotion, and does not need additional strain, and green safe, effect shows
Write, after fermentation raw material is acted on by the microbial fermentation of appropriate time, unhelpful material can be decomposed by the microorganisms, macro-molecular protein
Decompose, be converted into a variety of essential amino acids, nucleic acid etc., by effectively post-processing, obtained high-end liquid ferment can be used in
Human body ferment supplements, and having improves human body intestinal canal flora, improves immunity, antitumor, eliminates free radical, effective anti-aging etc.
Effect；Producing oligosaccharide in the fermentation functional oligose and fermentation process of the present invention can effectively suppress pathogenic bacteria
Breeding, improves the stability of fermentation process, avoids living contaminants.
4th, the present invention removes alcohol and volatile acid using vaccum cryogenic distillation, and the temperature of still-process is no more than 50 DEG C, maximum
The activity for remaining the especially thermally sensitive functional component of nutriment in liquid ferment of degree, ensure that liquid ferment
The effect of, while by rectifying, remove methanol, recovery ethanol fraction and volatilization acid fraction, accessory substance can be further used for
Prepare, increase the output value.
5th, the present invention removes aflatoxins using fruit of a cubeb litsea tree volatile oil, not only suppresses the activity of Aspergillus flavus but also to passing through
The biochemical reaction that main component citric acid and the aflatoxins generated are carried out, so as to substantially reduce aflatoxins that may be present
Harm to human body；Further, fruit of a cubeb litsea tree volatile oil is the flavorant for allowing to use in food industry, thus, even in
Aflatoxins content is few or in the case of being not present, and the addition of fruit of a cubeb litsea tree volatile oil can also not only improve ferment flavor,
And there is certain health-care hospital effect, the limonene in fruit of a cubeb litsea tree volatile oil has pleasant citris aromas, lemongrass
Aldehyde etc. has strong citrus lemonene etc., and these a small amount of fragrance components contribute to the improvement of ferment smell and mouthfeel, and
Fruit of a cubeb litsea tree volatile oil also further cooperates with composition the effect of in ferment so that prepared liquid ferment has invigorating the spleen, dry simultaneously
Wet, regulating the qi flowing in the channels, help digestion, control stomach cold abdomen, suffer from diarrhoea, food stagnation it is glutted wait the effect of.
6th, the present invention adds vitamin C realization and nitrite that may be present is handled, because ascorbic reasonable
Add, when human body quotes liquid ferment, vitamin C can be competed with secondary amine, tertiary amine and the combination of nitrite, so as to prevent
The generation of inferior ammonium nitrate (carcinogenic substance), meanwhile, ascorbic addition, which additionally aids, to prevent colon cancer and lung cancer, can strengthen people
Body immunity, preventing cold, promote the formation of collagen, make skin smooth, flexible, reduce cigarette, wine, medicine to human body
Side effect etc..
7th, present invention, avoiding prior art high temperature remove alcohol, macroreticular resin etc. except nitrite to ferment in itself caused by
Drawback, using gentle efficient processing method, potential unsafe factor on the one hand can be effectively eliminated, improves ferment mouth
Sense, the fruit of a cubeb litsea tree volatile oil and vitamin C that on the other hand add etc. also serves as the functional mass of liquid ferment in itself, enriches liquid
The nutritional ingredient of ferment, strengthen its effect.
Embodiment
With reference to embodiment, the present invention is further illustrated, but the present invention is not any limitation as in any way, is based on
Present invention teach that any conversion or replacement made, belong to protection scope of the present invention.
Embodiment 1
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described liquid ferment is free of methanol, and fusel oil content is no more than 110mg/L, and volatile acid content is not
More than 0.8g/L.
Embodiment 2
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described liquid ferment is free of methanol, and fusel oil content is no more than 90mg/L, and volatile acid content does not surpass
Cross 0.6g/L.
Embodiment 3
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described liquid ferment is free of methanol, and fusel oil content is no more than 70mg/L, and volatile acid content does not surpass
Cross 0.4g/L.
Embodiment 4
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described liquid ferment is free of methanol, and fusel oil content is no more than 50mg/L, and volatile acid content does not surpass
Cross 0.2g/L.
Embodiment 5
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described liquid ferment is free of methanol, and fusel oil content is no more than 30mg/L, and volatile acid content does not surpass
Cross 0.1g/L.
Embodiment 6
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described liquid ferment is free of methanol, without fusel oil and volatile acid.(i.e. by detecting, methanol,
Fusel oil, volatile acid do not detect).
Embodiment 7
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described post processing is alcohol and volatilization acid treatment.
Embodiment 8
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described post processing is aflatoxins processing.
Embodiment 9
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described post processing is nitrite treatments.
Embodiment 10
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described post processing includes aflatoxins processing, alcohol and volatilization acid treatment.
Embodiment 11
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described post processing includes alcohol and volatilization acid treatment, nitrite treatments.
Embodiment 12
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described post processing includes aflatoxins processing, alcohol and volatilization acid treatment, nitrite treatments.
Embodiment 13
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described raw material includes the parts by weight of plant material 20, and sugared 8 parts by weight, described plant material is new
Fresh fruit, described sugar are stachyose.
Embodiment 14
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described raw material includes the parts by weight of plant material 40, and sugared 12 parts by weight, described plant material is new
Fresh vegetables, described sugar are FOS.
Embodiment 15
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described raw material includes the parts by weight of plant material 22, and sugared 9 parts by weight, described plant material is new
Fresh cereal, described sugar are isomaltoketose.
Embodiment 16
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described raw material includes the parts by weight of plant material 24, and sugared 10 parts by weight, described plant material is new
Fresh algae, described sugar are raffinose.
Embodiment 17
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described raw material includes the parts by weight of plant material 26, and sugared 11 parts by weight, described plant material is new
Fresh mushroom class, described sugar are stachyose, raffinose.
Embodiment 18
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described raw material includes the parts by weight of plant material 28, and sugared 8 parts by weight, described plant material is new
Fresh fruit, vegetables, described sugar are raffinose, isomaltoketose.
Embodiment 19
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described raw material includes the parts by weight of plant material 30, and sugared 9 parts by weight, described plant material is new
Fresh fruit, integration of drinking and medicinal herbs Chinese herbal medicine, described sugar are isomaltoketose, FOS.
Embodiment 20
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described post processing includes alcohol and volatilization acid treatment, and described raw material includes the weight of plant material 32
Part, sugared 10 parts by weight, the old parts by weight of ferment introduction 1, described plant material is fresh cereal, algae, mushroom class, and described sugar is
Stachyose.
Embodiment 21
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described post processing includes alcohol and volatilization acid treatment, and described raw material includes the weight of plant material 34
Part, sugared 11 parts by weight, the old parts by weight of ferment introduction 2, described plant material is fresh water fruits and vegetables, cereal, and described sugar is
Stachyose, FOS.
Embodiment 22
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described post processing includes alcohol and volatilization acid treatment, and described raw material includes the weight of plant material 36
Part, sugared 12 parts by weight, the old parts by weight of ferment introduction 1.5, described plant material is fresh vegetables, integration of drinking and medicinal herbs Chinese herbal medicine, institute
The sugar stated is stachyose.
Embodiment 23
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described post processing includes aflatoxins processing, alcohol and volatilization acid treatment, nitrite treatments, institute
The raw material stated includes the parts by weight of plant material 38, sugared 8 parts by weight, the parts by weight of fruit of a cubeb litsea tree volatile oil 0.1, the weight of vitamin C 0.5
Part, described plant material is fresh fruit, integration of drinking and medicinal herbs Chinese herbal medicine, and described sugar is raffinose.
Embodiment 24
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described post processing includes aflatoxins processing, alcohol and volatilization acid treatment, nitrite treatments, institute
The raw material stated includes the parts by weight of plant material 40, sugared 8 parts by weight, the parts by weight of fruit of a cubeb litsea tree volatile oil 1, the parts by weight of vitamin C 1, institute
The plant material stated is fresh water fruits and vegetables, and described sugar is FOS.
Embodiment 25
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described post processing includes aflatoxins processing, alcohol and volatilization acid treatment, nitrite treatments, institute
The raw material stated includes the parts by weight of plant material 21, sugared 12 parts by weight, the parts by weight of fruit of a cubeb litsea tree volatile oil 0.3, the weight of vitamin C 0.6
Part, described plant material be fresh water fruits and vegetables, described sugar be isomaltoketose,.
Embodiment 26
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described post processing includes aflatoxins processing, alcohol and volatilization acid treatment, nitrite treatments, institute
The raw material stated includes the parts by weight of plant material 25, sugared 9 parts by weight, the parts by weight of fruit of a cubeb litsea tree volatile oil 0.5, the weight of vitamin C 0.7
Part, described plant material be fresh fruit, algae, described sugar be stachyose, raffinose, isomaltoketose, oligomeric fruit
Sugar.
Embodiment 27
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described post processing includes aflatoxins processing, alcohol and volatilization acid treatment, nitrite treatments, institute
The raw material stated includes the parts by weight of plant material 29, sugared 10 parts by weight, the parts by weight of fruit of a cubeb litsea tree volatile oil 0.7, the weight of vitamin C 0.8
Part, described plant material is fresh mushroom class, integration of drinking and medicinal herbs Chinese herbal medicine, and described sugar is raffinose, isomaltoketose.
Embodiment 28
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described post processing includes aflatoxins processing, alcohol and volatilization acid treatment, and described raw material includes planting
The parts by weight of raw material 31, sugared 11 parts by weight, the parts by weight of fruit of a cubeb litsea tree volatile oil 0.9, described plant material is fresh water fruit and vegetable
Dish, cereal, algae, mushroom class, integration of drinking and medicinal herbs Chinese herbal medicine, described sugar are stachyose, raffinose, isomaltoketose, FOS.
Embodiment 29
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described post processing includes alcohol and volatilization acid treatment, nitrite treatments, and described raw material includes planting
The parts by weight of raw material 35, sugared 12 parts by weight, the parts by weight of vitamin C 0.9, described plant material are fresh fruit, described sugar
For stachyose.
Embodiment 30
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described post processing includes aflatoxins processing, alcohol and volatilization acid treatment, nitrite treatments, institute
The raw material stated includes the parts by weight of plant material 20, sugared 8 parts by weight, the old parts by weight of ferment introduction 1, the weight of fruit of a cubeb litsea tree volatile oil 0.1
Part, the parts by weight of vitamin C 0.5, described plant material is fresh fruit, and described sugar is raffinose.
Embodiment 31
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described post processing includes aflatoxins processing, alcohol and volatilization acid treatment, nitrite treatments, institute
The raw material stated includes the parts by weight of plant material 40, sugared 12 parts by weight, the old parts by weight of ferment introduction 2, the weight of fruit of a cubeb litsea tree volatile oil 1
Part, the parts by weight of vitamin C 1, described plant material is fresh water fruits and vegetables, and described sugar is isomaltoketose, oligomeric fruit
Sugar.
Embodiment 32
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described post processing includes aflatoxins processing, alcohol and volatilization acid treatment, and described raw material includes planting
The parts by weight of raw material 33, sugared 10 parts by weight, the old parts by weight of ferment introduction 1.2, the parts by weight of fruit of a cubeb litsea tree volatile oil 0.2, described plant
Raw material is fresh fruit, integration of drinking and medicinal herbs Chinese herbal medicine, and described sugar is isomaltoketose.
Embodiment 33
A kind of liquid ferment for effectively improving quality, described liquid ferment are by one time fermentation, secondary fermentation using raw material
It is prepared with post processing, described post processing includes alcohol and volatilization acid treatment, nitrite treatments, and described raw material includes planting
The parts by weight of raw material 20~40, sugared 8~12 parts by weight, the old parts by weight of ferment introduction 1~2, the parts by weight of vitamin C 0.8 are described
Plant material is fresh vegetables, and described sugar is FOS.
Embodiment 34
A kind of preparation method for the liquid ferment for effectively improving quality, comprises the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, standby；
2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of raw material, then handed over according to one layer of raw material, one layer of sugar
For stacking, last top is covered with sugar, and the cumulative volume of described raw material and sugar is no more than the 80% of fermenter volume, is carried out once
Water seal, it is stored at room temperature fermentation 10 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature
For standing for fermentation after 180 days, membrane filtration is degerming, obtains ferment crude product；
4) alcohol and volatilization acid treatment：The ferment crude product that step (3) obtains is entered under the conditions of 0.065Mpa, 40 DEG C of vacuum and low temperature
Row distillation, removes alcohol and volatile acid, you can further obtain the liquid ferment of high-quality.
Embodiment 35
A kind of preparation method for the liquid ferment for effectively improving quality, comprises the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, standby；
2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of raw material, then handed over according to one layer of raw material, one layer of sugar
For stacking, last top is covered with sugar, and the cumulative volume of described raw material and sugar is no more than the 80% of fermenter volume, is carried out once
Water seal, it is stored at room temperature fermentation 20 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature
For standing for fermentation after 360 days, membrane filtration is degerming, obtains ferment crude product；
4) alcohol and volatilization acid treatment：The ferment crude product that step (3) obtains is entered under the conditions of 0.075Mpa, 50 DEG C of vacuum and low temperature
Row distillation, removes alcohol and volatile acid, you can further obtain the liquid ferment of high-quality.
Embodiment 36
A kind of preparation method for the liquid ferment for effectively improving quality, comprises the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, standby；
2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of raw material, then handed over according to one layer of raw material, one layer of sugar
For stacking, last top is covered with sugar, and the cumulative volume of described raw material and sugar is no more than the 80% of fermenter volume, is carried out once
Water seal, it is stored at room temperature fermentation 15 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature
For standing for fermentation after 240 days, membrane filtration is degerming, obtains ferment crude product；
4) alcohol and volatilization acid treatment：The ferment crude product that step (3) obtains is entered under the conditions of 0.07Mpa, 45 DEG C of vacuum and low temperature
Row distillation, removes alcohol and volatile acid, you can further obtain the liquid ferment of high-quality.
Embodiment 37
A kind of preparation method for the liquid ferment for effectively improving quality, comprises the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, adds solid-liquid
Than the fruit of a cubeb litsea tree volatile oil for 0.1mL/kg, stir, and sealing is kept before one time fermentation is carried out, it is standby；
2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of raw material, then handed over according to one layer of raw material, one layer of sugar
For stacking, last top is covered with sugar, and the cumulative volume of described raw material and sugar is no more than the 80% of fermenter volume, is carried out once
Water seal, it is stored at room temperature fermentation 11 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, adds volume ratio 0.5 again：100 mountain is grey
Sub- volatile oil, secondary water seal is carried out, for second of standing for fermentation after 200 days, membrane filtration is degerming, obtains ferment crude product at room temperature；
4) alcohol and volatilization acid treatment：The ferment crude product that step (3) obtains is entered under the conditions of 0.071Mpa, 41 DEG C of vacuum and low temperature
Row distillation, removes alcohol and volatile acid, you can further obtain the liquid ferment of high-quality.
The preparation method of described fruit of a cubeb litsea tree volatile oil comprises the following steps：
A, the parts by weight of fruit of a cubeb litsea tree leaf 6 are selected, the parts by weight of the fruit of a cubeb litsea tree 3, the parts by weight of fruit of a cubeb litsea tree fruit 12 are raw material；
B, raw material is put into container, it is 16 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, container is put into Ultrasound Instrument
Row ultrasonic 30s, supersonic frequency 40kHz；
C, and then by the raw material after step B processing extracted using steam distillation, collect volatile oil, you can.
Embodiment 38
A kind of preparation method for the liquid ferment for effectively improving quality, comprises the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, adds solid-liquid
Than the fruit of a cubeb litsea tree volatile oil for 0.5mL/kg, stir, and sealing is kept before one time fermentation is carried out, it is standby；
2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of raw material, then handed over according to one layer of raw material, one layer of sugar
For stacking, last top is covered with sugar, and the cumulative volume of described raw material and sugar is no more than the 80% of fermenter volume, is carried out once
Water seal, it is stored at room temperature fermentation 12 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, adds volume ratio 2 again：100 fruit of a cubeb litsea tree
Volatile oil, secondary water seal is carried out, for second of standing for fermentation after 220 days, membrane filtration is degerming, obtains ferment crude product at room temperature；
4) alcohol and volatilization acid treatment：The ferment crude product that step (3) obtains is entered under the conditions of 0.072Mpa, 42 DEG C of vacuum and low temperature
Row distillation, removes alcohol and volatile acid, you can further obtain the liquid ferment of high-quality.
The preparation method of described fruit of a cubeb litsea tree volatile oil comprises the following steps：
A, the parts by weight of fruit of a cubeb litsea tree leaf 8 are selected, the parts by weight of the fruit of a cubeb litsea tree 5, the parts by weight of fruit of a cubeb litsea tree fruit 20 are raw material；
B, raw material is put into container, it is 28 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, container is put into Ultrasound Instrument
Row ultrasonic 120s, supersonic frequency 100kHz；
C, and then by the raw material after step B processing extracted using steam distillation, collect volatile oil, you can.
Embodiment 39
A kind of preparation method for the liquid ferment for effectively improving quality, comprises the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, adds solid-liquid
Than the fruit of a cubeb litsea tree volatile oil for 0.3mL/kg, stir, and sealing is kept before one time fermentation is carried out, it is standby；
2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of raw material, then handed over according to one layer of raw material, one layer of sugar
For stacking, last top is covered with sugar, and the cumulative volume of described raw material and sugar is no more than the 80% of fermenter volume, is carried out once
Water seal, it is stored at room temperature fermentation 13 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, adds volume ratio 1 again：100 fruit of a cubeb litsea tree
Volatile oil, secondary water seal is carried out, for second of standing for fermentation after 260 days, membrane filtration is degerming, obtains ferment crude product at room temperature；
4) alcohol and volatilization acid treatment：The ferment crude product that step (3) obtains is entered under the conditions of 0.073Mpa, 43 DEG C of vacuum and low temperature
Row distillation, removes alcohol and volatile acid, you can further obtain the liquid ferment of high-quality.
The preparation method of described fruit of a cubeb litsea tree volatile oil comprises the following steps：
A, the parts by weight of fruit of a cubeb litsea tree leaf 7 are selected, the parts by weight of the fruit of a cubeb litsea tree 4, the parts by weight of fruit of a cubeb litsea tree fruit 16 are raw material；
B, raw material is put into container, it is 24 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, container is put into Ultrasound Instrument
Row ultrasonic 60s, supersonic frequency 60kHz；
C, and then by the raw material after step B processing extracted using steam distillation, collect volatile oil, you can.
Embodiment 40
A kind of preparation method for the liquid ferment for effectively improving quality, comprises the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, standby；
2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of raw material, then handed over according to one layer of raw material, one layer of sugar
For stacking, last top is covered with sugar, and the cumulative volume of described raw material and sugar is no more than the 80% of fermenter volume, is carried out once
Water seal, it is stored at room temperature fermentation 14 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature
For standing for fermentation after 280 days, membrane filtration is degerming, obtains ferment crude product；
4) alcohol and volatilization acid treatment：The ferment crude product that step (3) obtains is entered under the conditions of 0.074Mpa, 44 DEG C of vacuum and low temperature
Row distillation, removes alcohol and volatile acid, you can further obtain the liquid ferment of high-quality；
5) nitrite treatments：Vitamin C will be added in the liquid ferment of high-quality after alcohol and volatilization acid treatment, added
Measure as 3mg/L, stir, be kept in dark place, you can.
Embodiment 41
A kind of preparation method for the liquid ferment for effectively improving quality, comprises the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, standby；
2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of raw material, then handed over according to one layer of raw material, one layer of sugar
For stacking, last top is covered with sugar, and the cumulative volume of described raw material and sugar is no more than the 80% of fermenter volume, is carried out once
Water seal, it is stored at room temperature fermentation 16 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature
For standing for fermentation after 300 days, membrane filtration is degerming, obtains ferment crude product；
4) alcohol and volatilization acid treatment：The ferment crude product that step (3) obtains is entered under the conditions of 0.076Mpa, 46 DEG C of vacuum and low temperature
Row distillation, removes alcohol and volatile acid, you can further obtain the liquid ferment of high-quality.
5) nitrite treatments：Vitamin C will be added in the liquid ferment of high-quality after alcohol and volatilization acid treatment,
Addition is 10mg/L, is stirred, and is kept in dark place, you can.
Embodiment 42
A kind of preparation method for the liquid ferment for effectively improving quality, comprises the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, standby；
2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of raw material, then handed over according to one layer of raw material, one layer of sugar
For stacking, last top is covered with sugar, and the cumulative volume of described raw material and sugar is no more than the 80% of fermenter volume, is carried out once
Water seal, it is stored at room temperature fermentation 17 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature
For standing for fermentation after 320 days, membrane filtration is degerming, obtains ferment crude product；
4) alcohol and volatilization acid treatment：The ferment crude product that step (3) obtains is entered under the conditions of 0.077Mpa, 47 DEG C of vacuum and low temperature
Row distillation, removes alcohol and volatile acid, you can further obtain the liquid ferment of high-quality.
5) nitrite treatments：Vitamin C will be added in the liquid ferment of high-quality after alcohol and volatilization acid treatment,
Addition is 5mg/L, is stirred, and is kept in dark place, you can.
Embodiment 43
A kind of preparation method for the liquid ferment for effectively improving quality, comprises the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, adds solid-liquid
Than the fruit of a cubeb litsea tree volatile oil for 0.2mL/kg, stir, and sealing is kept before one time fermentation is carried out, it is standby；
2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of raw material, then handed over according to one layer of raw material, one layer of sugar
For stacking, last top is covered with sugar, and the cumulative volume of described raw material and sugar is no more than the 80% of fermenter volume, is carried out once
Water seal, it is stored at room temperature fermentation 18 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, adds volume ratio 0.8 again：100 mountain is grey
Sub- volatile oil, secondary water seal is carried out, for second of standing for fermentation after 330 days, membrane filtration is degerming, obtains ferment crude product at room temperature；
4) alcohol and volatilization acid treatment：The ferment crude product that step (3) obtains is entered under the conditions of 0.078Mpa, 48 DEG C of vacuum and low temperature
Row distillation, removes alcohol and volatile acid, you can further obtain the liquid ferment of high-quality；
5) nitrite treatments：Vitamin C will be added in the liquid ferment of high-quality after alcohol and volatilization acid treatment, added
Measure as 4mg/L, stir, be kept in dark place, you can.
The preparation method of described fruit of a cubeb litsea tree volatile oil comprises the following steps：
A, the parts by weight of fruit of a cubeb litsea tree leaf 6 are selected, the parts by weight of the fruit of a cubeb litsea tree 5, the parts by weight of fruit of a cubeb litsea tree fruit 18 are raw material；
B, raw material is put into container, it is 20 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, container is put into Ultrasound Instrument
Row ultrasonic 100s, supersonic frequency 50kHz；
C, and then by the raw material after step B processing extracted using steam distillation, collect volatile oil, you can.
Embodiment 44
A kind of preparation method for the liquid ferment for effectively improving quality, comprises the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, adds solid-liquid
Than the fruit of a cubeb litsea tree volatile oil for 0.4mL/kg, stir, and sealing is kept before one time fermentation is carried out, it is standby；
2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of raw material, then handed over according to one layer of raw material, one layer of sugar
For stacking, last top is covered with sugar, and the cumulative volume of described raw material and sugar is no more than the 80% of fermenter volume, is carried out once
Water seal, it is stored at room temperature fermentation 19 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, adds volume ratio 1.2 again：100 mountain is grey
Sub- volatile oil, secondary water seal is carried out, for second of standing for fermentation after 310 days, membrane filtration is degerming, obtains ferment crude product at room temperature；
4) alcohol and volatilization acid treatment：The ferment crude product that step (3) obtains is entered under the conditions of 0.079Mpa, 49 DEG C of vacuum and low temperature
Row distillation, removes alcohol and volatile acid, you can further obtain the liquid ferment of high-quality；
5) nitrite treatments：Vitamin C will be added in the liquid ferment of high-quality after alcohol and volatilization acid treatment, added
Measure as 6mg/L, stir, be kept in dark place, you can.
The preparation method of described fruit of a cubeb litsea tree volatile oil comprises the following steps：
A, the parts by weight of fruit of a cubeb litsea tree leaf 8 are selected, the parts by weight of the fruit of a cubeb litsea tree 3, the parts by weight of fruit of a cubeb litsea tree fruit 17 are raw material；
B, raw material is put into container, it is 26 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, container is put into Ultrasound Instrument
Row ultrasonic 50s, supersonic frequency 80kHz；
C, and then by the raw material after step B processing extracted using steam distillation, collect volatile oil, you can.
Claims (10)
1. a kind of liquid ferment for effectively improving quality, it is characterised in that described liquid ferment is by once sending out using raw material
Ferment, secondary fermentation and post processing are prepared, and described liquid ferment is free of methanol, and fusel oil content is no more than 110mg/L, waved
Content of turning sour is no more than 0.8g/L.
2. the liquid ferment according to claim 1 for effectively improving quality, it is characterised in that described post processing includes Huang
One or more in aspergillin processing, alcohol and volatilization acid treatment, nitrite treatments.
3. the liquid ferment according to claim 1 for effectively improving quality, it is characterised in that described raw material includes plant
The parts by weight of raw material 20~40, sugared 8~12 parts by weight.
4. the liquid ferment according to claim 3 for effectively improving quality, it is characterised in that described plant material is new
One or more in fresh fruit, vegetables, cereal, algae, mushroom class, integration of drinking and medicinal herbs Chinese herbal medicine, described sugar are stachyose, cottonseed
One or more in sugar, isomaltoketose, FOS.
5. the liquid ferment according to claim 3 for effectively improving quality, it is characterised in that described raw material also includes old
The parts by weight of ferment introduction 1~2.
6. the liquid ferment for effectively improving quality according to claim 3 or 5, it is characterised in that described raw material also includes
The parts by weight of fruit of a cubeb litsea tree volatile oil 0.1~1 and/or the parts by weight of vitamin C 0.5~1.
7. a kind of preparation method according to any described liquid ferment for effectively improving quality of claim 1~6, its feature exists
In comprising the following steps：
1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, standby；
2) one time fermentation：Plant material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of raw material
One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume
80%, a water seal is carried out, is stored at room temperature fermentation 10~20 days；
3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature
For standing for fermentation after 180~360 days, membrane filtration is degerming, obtains ferment crude product；
4) alcohol and volatilization acid treatment：The ferment crude product that step (3) obtains is low in 0.07 ± 0.005Mpa, 45 ± 5 DEG C of vacuum
Distilled under the conditions of temperature, remove alcohol and volatile acid, you can further obtain the liquid ferment of high-quality.
8. the preparation method of the liquid ferment according to claim 7 for effectively improving quality, it is characterised in that described liquid
Also include aflatoxins in the preparation method of body ferment to handle, specially after the raw material of step (1) prepares to terminate, add solid-liquid
Than the fruit of a cubeb litsea tree volatile oil for 0.1~0.5mL/kg, stir, and sealing is kept before one time fermentation is carried out；Then in step
Suddenly volume ratio 0.5~2 is added again before the secondary water seal in (3)：100 fruit of a cubeb litsea tree volatile oil, you can.
9. the preparation method of the liquid ferment according to claim 8 for effectively improving quality, it is characterised in that described mountain
The preparation method of grey sub- volatile oil comprises the following steps：
A, the parts by weight of fruit of a cubeb litsea tree leaf 6~8 are selected, the parts by weight of the fruit of a cubeb litsea tree 3~5, the parts by weight of fruit of a cubeb litsea tree fruit 12~20 are raw material；
B, raw material is put into container, it is 16~28 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, Ultrasound Instrument is put into by container
Middle progress 30~120s of ultrasound, supersonic frequency is 40~100kHz；
C, and then by the raw material after step B processing extracted using steam distillation, collect volatile oil, you can.
10. the preparation method of the liquid ferment according to claim 7 for effectively improving quality, it is characterised in that described liquid
Also include nitrite treatments in the preparation method of body ferment, specially will be by the height after step (4) alcohol and volatilization acid treatment
Vitamin C is added in the liquid ferment of quality, addition is 3~10mg/L, stirs, is kept in dark place, you can.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122860A (en) * | 2019-05-27 | 2019-08-16 | 李宪臻 | A kind of ferment production technology for preventing food safety risk |
| CN110801001A (en) * | 2019-11-15 | 2020-02-18 | 惠州嘉联生物科技开发有限公司 | Preparation method of organic enzyme |
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| CN104856015A (en) * | 2015-04-24 | 2015-08-26 | 西藏月王生物技术有限公司 | A cordyceps sinensis enzyme and a preparation method thereof |
| CN104872647A (en) * | 2015-04-24 | 2015-09-02 | 西藏月王生物技术有限公司 | Enzyme containing medicinal and edible homologous plants and preparation method of enzyme |
| CN105105129A (en) * | 2015-09-15 | 2015-12-02 | 昆明理工大学 | Walnut green seedcase enzyme and preparing method thereof |
| CN105815768A (en) * | 2016-03-10 | 2016-08-03 | 黄山蓝莓生态园有限公司 | Preparation method of blueberry ferment |
| CN105942503A (en) * | 2016-05-09 | 2016-09-21 | 苏剑锋 | Preparation method of nycium and opuntia milpa alta ferment nutrition and ferment nutrition prepared by method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104856015A (en) * | 2015-04-24 | 2015-08-26 | 西藏月王生物技术有限公司 | A cordyceps sinensis enzyme and a preparation method thereof |
| CN104872647A (en) * | 2015-04-24 | 2015-09-02 | 西藏月王生物技术有限公司 | Enzyme containing medicinal and edible homologous plants and preparation method of enzyme |
| CN105105129A (en) * | 2015-09-15 | 2015-12-02 | 昆明理工大学 | Walnut green seedcase enzyme and preparing method thereof |
| CN105815768A (en) * | 2016-03-10 | 2016-08-03 | 黄山蓝莓生态园有限公司 | Preparation method of blueberry ferment |
| CN105942503A (en) * | 2016-05-09 | 2016-09-21 | 苏剑锋 | Preparation method of nycium and opuntia milpa alta ferment nutrition and ferment nutrition prepared by method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110122860A (en) * | 2019-05-27 | 2019-08-16 | 李宪臻 | A kind of ferment production technology for preventing food safety risk |
| CN110801001A (en) * | 2019-11-15 | 2020-02-18 | 惠州嘉联生物科技开发有限公司 | Preparation method of organic enzyme |
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