AU2020103265A4 - Preparation method of ferment with high-activity ingredients - Google Patents
Preparation method of ferment with high-activity ingredients Download PDFInfo
- Publication number
- AU2020103265A4 AU2020103265A4 AU2020103265A AU2020103265A AU2020103265A4 AU 2020103265 A4 AU2020103265 A4 AU 2020103265A4 AU 2020103265 A AU2020103265 A AU 2020103265A AU 2020103265 A AU2020103265 A AU 2020103265A AU 2020103265 A4 AU2020103265 A4 AU 2020103265A4
- Authority
- AU
- Australia
- Prior art keywords
- ferment
- preparation
- activity
- fruit
- stock solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
PREPARATION METHOD OF FERMENT WITH HIGH-ACTIVITY
INGREDIENTS
Disclosed is a preparation method of ferment with high-activity ingredients,
performing UV disinfection treatment on raw material fruits, cutting into slices
under a clean condition, then adding honey, fermenting for 30 days at room
temperature, and filtering to obtain a fruit ferment stock solution, inoculating
Bifidobacterium and Lactobacillus acidophilus to the fruit ferment stock solution,
fermenting for 30-60 days to obtain the ferment with high-activity functional
ingredients of the present invention, and storing the ferment in an airtight pot. The
preparation method of the present invention effectively shortens the fermentation
time, increase the content of functional active ingredients in the ferment product,
and maximize the fermentation enzyme production capacity of the bacteria, so that
the function of the ferment becomes more powerful, and the various health
functions of the ferment are improved effectively.
Description
Field of the Invention
The present invention relates to the field of enzymes, in particular to the preparation and determination of a ferment with high-activity functional ingredients.
Background of the Invention
Ferment, also known as "enzyme", is a protein smaller than a cell unit. It is a biological catalyst and undertakes various chemical reactions in the body's metabolism and can increase the rate of various biochemical reactions (oxidation, reduction, decomposition, synthesis, and transformation) in tissues. The metabolism, regeneration, decomposition, digestion, synthesis, etc. of all cells in the human body cannot be completed without ferments, so ferments are also called the "spring of life".
As people get older, the ferments in people's bodies will decrease day by day. Due to the fierce competition in modem society, the accelerated pace of life, the increasingly serious environmental pollution, the activity of ferments is also declining, and the metabolic function is constantly declining. The reduction of ferments and the declining of ferment activity will cause various symptoms. Due to the single function of ferments, to prevent and treat these diseases, we must take more ferments from our diet. However, ferments are very fragile. They will lose their activity during high-temperature cooking (ferments will be deactivated completely at 60°C or above) or during processing. As a result, people's intake of ferments from food is very low and cannot meet people's normal needs.
The existing ferment production technology is generally made by mixing and natural fermentation of a variety of mixed fruits, grains or fungi, and the fermentation takes too long (fermentation and aging usually take 6 months at least, and some even take a year), and the content of beneficial live bacteria in the ferment product obtained after fermentation is relatively low, and the health care effect is not significant enough.
Summary of the Invention
The objective of the present invention is to provide a preparation method of a ferment with high-activity functional ingredients, which can greatly shorten the fermentation time, increase the content of functional active ingredients in the ferment product, and maximize the fermentation enzyme production capacity of the bacteria, so that the function of the ferment becomes more powerful, and the various health functions of the ferment are improved effectively.
In order to solve the above technical problems, the technical solution adopted by the present invention is as follows:
A preparation method of a ferment with high-activity functional ingredients comprises the following steps:
(1) Preparation of fruit ferment stock solution: performing UV disinfection treatment on raw material fruits, cutting into slices under a clean condition, then adding honey, fermenting for 30 days at room temperature, and filtering to obtain a fruit ferment stock solution, wherein, in addition to fruits, other food materials such as vegetables, edible fungi, grains, beans, and Chinese medicinal materials can also be selected as raw materials.
(2) Secondary fermentation: inoculating Bifidobacterium and Lactobacillus acidophilus to the fruit ferment stock solution, fermenting for 30-60 days to obtain the ferment with high-activity functional ingredients of the present invention, and storing the ferment in an airtight pot. The fermentation time is determined by sampling and measuring the activity of lipase, protease, and superoxide dismutase and the fermentation usually takes 30-60 days.
In step (2), the inoculation amounts of Bifidobacterium and Lactobacillus acidophilus are both 1 - 1 0%. Preferably, the inoculation amounts of Bifidobacterium and Lactobacillus acidophilus are both 8%.
In step (1), the fruit is one or a mixture of more than two of apples, pears, kiwis, pomegranates, dragon fruits, grapefruits, bananas, lemons, mangos, papaya, grapes (common fruits) in any ratio.
In step (1), the weight ratio of the fruit to honey is 1:0.5-2.
In step (2), the Bifidobacterium and Lactobacillus acidophilus are commercially available, or can be prepared by the following method: placing 3 Bifico-triple viable bacteria capsules to a sterilized conical flask, adding 50ml of normal saline and mixing well; taking 1ml from the conical flask and putting in a test tube, then adding 9ml of sterile normal saline, mixing well, and carrying out such dilution 3 times;
Under aseptic conditions, taking 0.5ml of the bacteria solution obtained after the third dilution, and spreading the bacteria solution on a BBL medium plate; half an hour later, carrying out anaerobic inverted culture in an incubator at 37°C for 48 hours, then carrying out Gram staining microscopy on the colonies in the plate, and inoculating negative colonies onto the BBL medium plate, and performing constant-temperature anaerobic culture at 37°C for 18 hours to obtain Bifidobacterium;
Under an aseptic condition, taking 0.5ml of the bacteria solution obtained after the third dilution and spreading on the acidified MRS medium plate; half an hour later, carrying out anaerobic inverted culture in an incubator at 37°C for 48 hours, then carrying out Gram staining microscopy on the colonies in the plate, and inoculating positive colonies onto the acidified MRS medium plate, and performing constant-temperature anaerobic culture at 37°C for 24 hours to obtain Lactobacillus acidophilus.
Beneficial effects: The preparation method of the present invention effectively shortens the fermentation time (the fermentation time is generally 3-4 months, which is more than half the time earlier than that of the prior art), and greatly improves the production efficiency. Through the constant monitoring of the active ingredients during the fermentation process of the complex bacteria, the optimal time for the termination of the entire fermentation process of the ferment is finally determined, so as to ensure that the active ingredients reach the highest value, thus significantly improving the health benefits of the ferment.
Detailed Description of the Invention
In the following, the present invention will be further described in conjunction with the embodiments.
Notes: 1. In the following examples, the test methods for the contents of lipase, protease and superoxide dismutase are as follows:
(1) The determination method of lipase content refers to GB/T 23535-2009;
Definition of enzyme activity: a substrate is hydrolyzed with lg of solid enzyme powder (or 1mL of liquid enzyme) at 40°C and pH 7.5 for 1 minute to produce lumol of titratable fatty acids, which is defined as 1 unit of enzyme activity, expressed in u/g (u/ml).
Lipase can hydrolyze triglycerides into fatty acids, diglycerides, monoglycerides and glycerol under certain conditions. The released fatty acids can be neutralized and titrated with a standard alkaline solution, and the end point of the reaction can be indicated by a pH meter or a phenol peptide indicator. The enzyme activity of the lipase is calculated on the basis of the consumption of iodine. The reaction formula: RCOOH+NaOH-RCOONa+H 2 0.
(2) The determination method of protease content refers to GB/T23527-2009;
Definition of enzyme activity: Casein is hydrolyzed with Ig of solid enzyme powder (or 1ml of liquid enzyme) at 40°C (acidic pH=3.0, neutral pH=7.5, alkaline pH=10.5) for 1 minute to produce 1tg of tyrosine, which is defined as an enzyme activity unit.
A 2% ferment solution to be tested is prepared using double-distilled water. It is specified that casein is hydrolyzed with Ig of solid enzyme powder (or 1ml of liquid enzyme) under certain temperature and pH conditions for 1 minute to produce 1tg of tyrosine, which is defined as an enzyme activity unit, expressed in p/g (U/ml). Protease activity is expressed as that "casein being hydrolyzed with a ferment for 1 minute to produce 1tg of amino acid is defined as an enzyme activity unit".
(3) The test method of superoxide dismutase (SOD) refers to GB/T5009.171-2003.
The amount of SOD required to inhibit the auto-oxidation rate of pyrogallol by 50% at 25°C is defined as an activity unit.
Pyrogallol can rapidly auto-oxidize under an alkaline condition to release 02- and generate a colored intermediate product. After the reaction starts, the intermediate product turns yellow-green first, then turns yellow after a few minutes, and the linear time is maintained at 3-4 minutes. The auto-oxidation rate of pyrogallol is inhibited by adding an enzyme solution, and the absorbance of the solution is measured at 325nm. The enzyme that inhibits the auto-oxidation rate of pyrogallol by 50% per minute in 1 mL of reaction solution is quantified as an enzyme activity unit.
2. In the following examples, the Bifidobacteria and Lactobacillus acidophilus used are prepared by the following method:
Placing 3 Bifico-triple viable bacteria capsules to a sterilized conical flask, adding 50ml of normal saline and mixing well; taking 1ml from the conical flask and putting in a test tube, then adding 9ml of sterile normal saline, mixing well, and carrying out such dilution 3 times to obtain three bacteria solutions, denoted as 10-1, 10-2, and 10-3 in sequence;
Under aseptic conditions, taking 0.5ml of the bacteria solution from the test tube 10-3, and spreading the bacteria solution on a BBL medium (commercially available) plate; half an hour later, carrying out anaerobic inverted culture in an incubator at 37°C for 48 hours, then carrying out Gram staining microscopy on the colonies in the plate, and inoculating negative colonies onto the BBL medium plate, and performing constant-temperature anaerobic culture at 37°C for 18 hours to obtain the Bifidobacterium;
Under an aseptic condition, taking 0.5ml of the bacteria solution from the test tube 10-3 and spreading the bacteria solution on the acidified MRS medium (commercially available) plate; half an hour later, carrying out anaerobic inverted culture in an incubator at 37°C for 48 hours, then carrying out Gram staining microscopy on the colonies in the plate, and inoculating positive colonies onto the acidified MRS medium plate, and performing constant-temperature anaerobic culture at 37°C for 24 hours to obtain the Lactobacillus acidophilus.
Example 1
(1) Preparation of fruit ferment stock solution: 200g of apple, 200g of pear, 200g of kiwi, 200g of pomegranate, 200g of dragon fruit, 200g of grapefruit, 200g of banana, 200g of lemon, 200g of mango, and 200g of papaya were taken as raw materials; after UV disinfection treatment, under a clean condition, the fruits were cut into slices and mixed well, honey was added to the fruits in a weight ratio of 1:1; then the fruits were fermented for 30 days at room temperature to obtain a fruit ferment stock solution; the enzyme activities of lipase, protease and superoxide dismutase were determined, and the enzyme activity of lipase reached 11.5u/ ml, the enzyme activity of protease reached 1056.6u/ml, and the the enzyme activity of superoxide dismutase reached 526.5u/ml;
(2) Secondary fermentation: Bifidobacteria and Lactobacillus acidophilus were inoculated (the inoculation amount of each of Bifidobacteria and Lactobacillus acidophilus is 8%) and the secondary fermentation was carried out for 30 days to obtain a ferment solution, and the ferment solution was stored in an airtight pot.
It was measured that the enzyme activity of lipase reached 52.8u/ml, the enzyme activity of protease reached 2859.3u/ml, and the enzyme activity of superoxide dismutase reached 1347.4u/ml.
Reference Examples
(1) Preparation of fruit ferment stock solution: 200g of apple, 200g of pear, 200g of kiwi, 200g of pomegranate, 200g of dragon fruit, 200g of grapefruit, 200g of banana, 200g of lemon, 200g of mango, and 200g of papaya were taken as raw materials; after UV disinfection treatment, under a clean condition, the fruits were cut into slices and mixed well, and honey was added to the fruits in a weight ratio of 1:1; and then the fruits were fermented for 30 days at room temperature to obtain a fruit ferment stock solution.
(2) The fruit ferment stock solution obtained in step (1) was naturally secondarily fermented for 30 days to obtain a ferment solution, and the ferment solution was stored in an airtight pot.
It was measured that the enzyme activity of lipase reached 20.7u/ml, the enzyme activity of protease reached 1502.3u/ml, and the enzyme activity of superoxide dismutase reached 701.8u/ml.
Conclusion: Through testing, it is found that in the ferment obtained by natural fermentation in the secondary fermentation, the enzyme activities of the three enzymes have a certain increase compared with the ferment subjected to primary fermentation, but the changes are not significant; the enzyme activities of the three enzymes are significantly improved in the ferment obtained by the secondary fermentation of Bifidobacterium and Lactobacillus acidophilus.
Example 2
(1) Preparation of fruit ferment stock solution: 300g of kiwi, 400g of pomegranate, 200g of orange, 1Og of hawthorn, 300g of mango, and 400g of lemon were taken as raw materials; after UV disinfection treatment, under a clean condition, the fruits were cut into slices and mixed well, and honey was added to the fruits, wherein the weight ratio of honey to the fruits is 1.5:1; then the fruits were fermented for 30 days at room temperature to obtain a fruit ferment stock solution; the enzyme activities of lipase, protease and superoxide dismutase were determined, and the enzyme activity of lipase reached 13.5u/ml, the enzyme activity of protease reached 1508.7u/ml, and the the enzyme activity of superoxide dismutase reached 554.lu/ml;
(2) Secondary fermentation: Bifidobacteria and Lactobacillus acidophilus were inoculated (the inoculation amount of each of Bifidobacteria and Lactobacillus acidophilus is 5%) and the secondary fermentation was carried out for 35 days to obtain a ferment solution, and the ferment solution was stored in an airtight pot. It was measured that the enzyme activity of lipase reached 62.2u/ml, the enzyme activity of protease reached 2922.lu/ml, and the enzyme activity of superoxide dismutase reached 1415.5u/ml.
Example 3
(1) Preparation of fruit ferment stock solution: 200g of Flammulina velutipes, 300g of Hericium erinaceus, 200g of edible tree fungus, 1Og of Tremella, 300g of Shiitake mushroom, and 1OOg of agrocybe cylindracea were taken as raw materials; after UV disinfection treatment, under a clean condition, the edible fungi were cut into slices and mixed well, and honey was added to the edible fungi, wherein the weight ratio of honey to the edible fungi is 0.5:1; then the edible fungi were fermented for 30 days at room temperature to obtain a ferment stock solution; the enzyme activities of lipase, protease and superoxide dismutase were determined, and the enzyme activity of lipase reached 5.5u/ml, the enzyme activity of protease reached 912.5u/ml, and the the enzyme activity of superoxide dismutase reached 658.2u/ml;
(2) Secondary fermentation: Bifidobacteria and Lactobacillus acidophilus were inoculated (the inoculation amount of each of Bifidobacteria and Lactobacillus acidophilus is 6%) and the secondary fermentation was carried out for 45 days to obtain a ferment solution, and the ferment solution was stored in an airtight pot.
It was measured that the enzyme activity of lipase reached 8.2u/ml, the enzyme activity of protease reached 1204.6u/ml, and the enzyme activity of superoxide dismutase reached 815.5u/ml.
Example 4
(1) Preparation of fruit ferment stock solution: 400g of brown rice, 1Og of soybean, 200g of corn germ, 200g of myotonin, and 150g of barley were taken as raw materials; after UV disinfection treatment, under a clean condition, the raw materials were mixed well and added with honey, wherein the weight ratio of honey to the grain is 0.6:1; then the raw materials were fermented for 30 days at room temperature to obtain a ferment stock solution; the enzyme activities of lipase, protease and superoxide dismutase were determined, and the enzyme activity of lipase reached 0.5u/ml, the enzyme activity of protease reached 655.5u/ml, and the enzyme activity of superoxide dismutase reached 911.4u/ml;
(2) Secondary fermentation: Bifidobacteria and Lactobacillus acidophilus were inoculated (the inoculation amount of each of Bifidobacteria and Lactobacillus acidophilus is 8%) and the secondary fermentation was carried out for 50 days to obtain a ferment solution, and the ferment solution was stored in an airtight pot.
It was measured that the enzyme activity of lipase reached 0.8u/ml, the enzyme activity of protease reached 774.lu/ml, and the enzyme activity of superoxide dismutase reached 1155.8u/ml.
The above description is only one of the specific embodiments of the present invention, but the protection scope of the present invention is not limited to this, and any corresponding changes made according to the technical solution and inventive concept of the present invention shall be included in the protection scope of the present invention.
Claims (5)
1. A preparation method of ferment with high-activity ingredients, comprises the
following steps:
(1) Preparation of fruit ferment stock solution: performing UV disinfection treatment on raw material fruits, cutting into slices under a clean condition, then adding honey, fermenting for 30 days at room temperature, and filtering to obtain a fruit ferment stock solution; (2) Secondary fermentation: inoculating Bifidobacterium and Lactobacillus acidophilus to the fruit ferment stock solution, fermenting for 30-60 days to obtain the ferment with high-activity functional ingredients of the present invention, and storing the ferment in an airtight pot; In step (2), the inoculation amounts of Bifidobacterium and Lactobacillus acidophilus are both 1-10%.
2. The preparation method of ferment with high-activity ingredients according to claim 1, in step (2), the inoculation amounts of Bifidobacterium and Lactobacillus acidophilus are both 5-8%.
3. The preparation method of ferment with high-activity ingredients according to claim 1, in step (1), the fruit is one or a mixture of more than two of common fruits in any ratio, the common fruits include apples, pears, kiwis, pomegranates, dragon fruits, grapefruits, bananas, lemons, mangos, papaya, grapes, oranges, hawthorns, and strawberry.
4. The preparation method of ferment with high-activity ingredients according to claim 1 or 2 or 3, in step (1), the weight ratio of the fruit to honey is 1:0.5-2.
5. The preparation method of ferment with high-activity ingredients according to claim 4, the weight ratio of the fruit to honey is 1:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2020103265A AU2020103265A4 (en) | 2020-11-05 | 2020-11-05 | Preparation method of ferment with high-activity ingredients |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2020103265A AU2020103265A4 (en) | 2020-11-05 | 2020-11-05 | Preparation method of ferment with high-activity ingredients |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2020103265A4 true AU2020103265A4 (en) | 2021-01-14 |
Family
ID=74103484
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2020103265A Ceased AU2020103265A4 (en) | 2020-11-05 | 2020-11-05 | Preparation method of ferment with high-activity ingredients |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU2020103265A4 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114982968A (en) * | 2022-05-11 | 2022-09-02 | 广州市沐家健康产业有限公司 | Honey lotus enzyme prepared by using composite strains and preparation method and application thereof |
-
2020
- 2020-11-05 AU AU2020103265A patent/AU2020103265A4/en not_active Ceased
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114982968A (en) * | 2022-05-11 | 2022-09-02 | 广州市沐家健康产业有限公司 | Honey lotus enzyme prepared by using composite strains and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104921222B (en) | A kind of preparation method for the mushroom enzyme beverage improving immunity | |
| CN106616993A (en) | Preparation method of high-activity functional ingredient enzyme | |
| CN113413351B (en) | Fermented liquid and fermented polypeptide with whitening and anti-aging effects, and preparation methods and applications thereof | |
| CN105077261A (en) | Composite fruit and vegetable ferment and preparing method thereof | |
| CN107647390A (en) | A kind of preparation method for the vegetables and fruits ferment for improving activity | |
| CN105962343A (en) | Kiwi fruit enzyme and preparation method thereof | |
| CN113509415B (en) | Preparation method of centella asiatica fermentation filtrate, product and application thereof | |
| CN107334099A (en) | Fruit ferment and preparation method thereof | |
| CN106689922A (en) | Preparation method of fermented compound fruit and vegetable juice for health preservation in four seasons | |
| CN109123645A (en) | A kind of fruits and vegetables composite enzyme and its production method | |
| CN111165798A (en) | Preparation method of composite fruit and vegetable enzyme and composite fruit and vegetable enzyme | |
| AU2020103265A4 (en) | Preparation method of ferment with high-activity ingredients | |
| CN110916177A (en) | Method for preparing kelp enzyme by enzyme fermentation coupling technology | |
| DK2560506T3 (en) | METHOD OF PRODUCING A FERMENTED natural materials | |
| CN107296189A (en) | The preparation method and composite enzyme beverage of a kind of composite enzyme beverage | |
| CN106954850A (en) | Preparation method of high-activity multi-enzyme product | |
| CN109112036A (en) | A kind of composite enzyme fruit wine preparation method | |
| CN106072582A (en) | A kind of production method of ferment and application thereof | |
| CN107080247A (en) | Vegetable furong ferment and preparation method thereof | |
| CN113308324B (en) | Preparation method of plant-based low-sugar beverage fermented by natural yeast | |
| CN108841519A (en) | blueberry ferment fruit wine | |
| CN109315766A (en) | A kind of preparation process of ferment | |
| CN107114768A (en) | Blueberry ferment and preparation method thereof | |
| CN112401232A (en) | Preparation method and application of Tibetan mushroom fermented plant enzyme | |
| CN108741051A (en) | A kind of production method of vegetables and fruits ferment lyophilized products product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FGI | Letters patent sealed or granted (innovation patent) | ||
| MK22 | Patent ceased section 143a(d), or expired - non payment of renewal fee or expiry |