CN102726665A - Method for producing corn flour by the solid state fermentation of maize pulp by using edible fungi - Google Patents
Method for producing corn flour by the solid state fermentation of maize pulp by using edible fungi Download PDFInfo
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- CN102726665A CN102726665A CN2012101936857A CN201210193685A CN102726665A CN 102726665 A CN102726665 A CN 102726665A CN 2012101936857 A CN2012101936857 A CN 2012101936857A CN 201210193685 A CN201210193685 A CN 201210193685A CN 102726665 A CN102726665 A CN 102726665A
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Abstract
The invention, belonging to the field of food processing, particularly relates to a method for producing corn flour by using edible fungi solid state fermentation maize pulp, comprising the following steps: a, conducting mixed fermentation of ganoderma lucidum antler and hericium erinaceus liquid; b, preprocessing materials; and c, conducting solid state fermentation. According to the invention, the mixed strain of anoderma lucidum antler and hericium erinaceus prepared by the liquid strain preparation method has the characteristics of high depth, high antioxidant activity, etc.; and the corn flour prepared by fermentation contains the active components of ganoderma lucidum antler and hericium erinaceus with the functions of resisting oxidation and raising immunity based on containing corn with abundant nutrients, thereby satisfying the requirements of people for food nutrition, health, and natural.
Description
Technical field
The invention belongs to food processing field, be specifically related to the method that a kind of edible mushroom solid state fermentation maize pulp is made corn flour.
Background technology
(formal name used at school: Zeamays), also claim maize, maize, maize, ear of maize, be the annual gramineae herbaceous plant to corn, is important crops and important feed resource, also is the highest cereal crops of whole world total output.In current the most effective confirmed 50 multiple nutrients health substances, corn contains 7 kinds---calcium, glutathione, vitamin, magnesium, selenium, vitamin E and aliphatic acid.Through measuring, per 100 gram corns can provide nearly 300 milligrams calcium, almost with dairy products in contained calcium similar.Abundant calcium can play hypotensive effect.If take in 1 gram calcium every day, blood pressure can reduce by 9% after 6 weeks.In addition, contained carrotene in the corn can be converted into vitamin A after being absorbed by the body, and it has protective effect on cancer risk; Plant cellulose can quicken the discharge of carcinogen and other poisonous substances; Natural VE then has and promotes cell division, delays senility, reduces serum cholesterol, prevents the function of cutaneous lesions, can also alleviate artery sclerosis and brain function decline.The researcher points out that it is aging that the lutern that corn contains, zeaxanthin can resist eyes.In addition, eat corn more and can also suppress the side effect of cancer therapy drug, stimulate brain cell, strengthen people's mentality and memory human body.China have with corn and makes nourishing congee food; In order to taking good care of the tradition of health, corn is favored by the consumer extensively because of its rich nutrient contents and strong fragrance, have than big market; But the Maize Production enterprise product is main with elementary processed goods still at present, and added value of product is not high.
Domestic fungus flour is to do culture medium with wheat, through cultivating the hypha of edible fungus growth, makes part nutritional labeling in the wheat, is converted into edible fungus protein, edible fungi polysaccharide, alkaloid and the triterpene substance etc. of edible mycelia.Then wheat culture medium and the good mycelium of growth are together worn into flour, be domestic fungus flour.Ganoderma lucidum (having another name called polyporus lucidus) because its shape is as deer horn, so its.Modern medicine is thought; Contain in the Ganoderma lucidum and suppress composition and the multiple trace element to skin beneficiating that melanin forms, these compositions can reduce human free radical, improve microcirculation; Quicken cytothesis; Increase skin collagen matter, regulate the skin water-based, thereby reach skin whitening, crease-resistant, the miraculous effects that delay senility.And the good reputation of being vouchsafed " three ".The content of β in the Ganoderma lucidum-D glucan can reach 30%～50%; And be rich in activate immunity macrophage LPS; And contain and can improve the cell oxidation resistance, regulate moisture of skin, suppress dermal melanin formation and deposition, the various trace elements of dispelling toxicity, detoxicating ability.So Ganoderma lucidum is described as the superfine product in the glossy ganoderma.Monkey mushroom bacterium is claimed another name again: hedgehog hydnum mushroom, wool bacterium, monkey mushroom bacterium.The Hericium erinaceus stature is fat big, and meat is plump, and bacterial context is fresh and tender, fragrant odour, and delicious flavour, aromatic good to eat.Monkey mushroom bacterium mushroom bear's paw, sea cucumber, shark's fin same column " four big famous dishes " are listed as " Chinese three treasure " with bird's nest, shark's fin.Monkey mushroom bacterium property is flat, and the sharp the five internal organs of the sweet ability of distinguishing the flavor of, aid digestion, nourishing, anticancer, treatment neurasthenia domesticly have been widely used in curing disease of digestive systems such as indigestion, gastric ulcer, duodenal ulcer, cancer of the esophagus, cancer of the stomach.Monkey mushroom bacterium contains abundant protein, fat, carbohydrate, crude fibre; Calcium, thiamine, riboflavin, amino acid whose composition are also more comprehensive, contain 7 kinds of essential amino acids simultaneously, contained unrighted acid; Helping blood circulation, can reduce the cholesterol level in the blood, is hypertension, cardiovascular patient ultimate food; Can improve immune function of human body, delaying sanility is of great advantage to Infusion in Patients with Digestive, is the ultimate food of the suitable meals of suitable medicine.
With Ganoderma lucidum and monkey mushroom bacterium is fermented bacterium fermentation and sterilization maize pulp; Through the secondary metabolite that enriches enzyme system and enrich that produces in the edible fungus fermented process; Can further promote the nutritive value of corn, and improve human body its digest and assimilate, Ganoderma lucidum and the outstanding health-care efficacy of monkey mushroom bacterium itself in addition; Develop can satisfy nutrition, local flavor, safely, meet the product of characteristics such as certain consumer demand, fill up the market vacancy of Related product.
Summary of the invention
In order to solve above-mentioned technical problem; The invention provides a kind of edible mushroom solid state fermentation maize pulp and make the method for corn flour; This method is a fermented bacterium with Ganoderma lucidum and monkey mushroom bacterium; Obtain high-concentration bacterial filament and exocellular polysaccharide seed liquor through mixed fermentation technology, then maize pulp is obtained corn flour through Ganoderma lucidum and monkey mushroom bacterium fermentation process.
The method that rare edible mushroom solid state fermentation maize pulp of the present invention is made corn flour is to realize through following technical scheme: adopt Ganoderma lucidum and the mixed culture fermentation of monkey mushroom bacteria liquid, and then carry out the solid state fermentation maize pulp and make corn flour.
Comprise following step:
A. Ganoderma lucidum and the mixed culture fermentation of monkey mushroom bacteria liquid: female activation on the PDA flat board, inoculation fermentation culture medium, 25-30 ℃, 120-150r/min constant-temperature shaking culture 5-7 days, the zymotic fluid that obtains inoculation solid-state fermentation culture medium of planting;
B. material pre-treatment: clean maize pulp, remove the impurity in the maize pulp, using clear water to be dipped to the maize pulp water content is 50～70%, bottling, and sterilization is 15 minutes under 115 ℃;
C. fermentation: the inoculation when maize pulp after will sterilizing is cooled to 20-25 ℃; The ratio that adds 5～10ml in the solid state fermentation material in every 100g adds Ganoderma lucidum and monkey mushroom bacteria liquid mixed culture fermentation liquid; Finish after 5～7 days in 25-30 ℃ of fermentation; Again at 50-55 ℃ of following oven dry fermentation materials, be it to be worn into 90 purpose corn flour at 8～12% o'clock until its water content.
Among the said step a, Ganoderma lucidum and the mixed culture fermentation of monkey mushroom bacteria liquid, the prescription of fermentation medium is to contain in every 100ml water: glucose 1.5g, corn flour 3g, soya-bean cake powder 0.5g, yeast extract 0.3g, magnesium sulfate 0.15g, calcium chloride 0.02g.
Concrete steps are:
A. Ganoderma lucidum and the mixed culture fermentation of monkey mushroom bacteria liquid: female kind activation on the PDA flat board; Long behind diameter 3～5cm to bacterium colony; Obtain diameter 1cm bacterium piece with card punch; The inoculation fermentation culture medium, wherein the prescription of fermentation medium is to contain in every 100ml water: glucose 1.5g, corn flour 3g, soya-bean cake powder 0.5g, yeast extract 0.3g, magnesium sulfate 0.15g, calcium chloride 0.02g.In 28 ℃, 140r/min constant-temperature shaking culture 6 days, the zymotic fluid that obtains inoculation solid-state fermentation culture medium;
B. material pre-treatment: clean maize pulp, remove the impurity in the maize pulp, using clear water to be dipped to the maize pulp water content is 60%, bottling, and sterilization is 15 minutes under 115 ℃;
C. fermentation: the inoculation when maize pulp after will sterilizing is cooled to 25 ℃; Ratio in adding 7ml in the fermentation materials of every 100g adds Ganoderma lucidum and monkey mushroom bacteria liquid mixed culture fermentation liquid; Finish after 6 days in 25 ℃ of fermentations; Again at 50 ℃ of following oven dry fermentation materials, be it to be worn into 90 purpose corn flour at 8% o'clock until its water content.
Ganoderma lucidum of the present invention is bought from Chinese industrial microorganism fungus kind preservation center; Deposit number is CICC 14045; Monkey mushroom bacterium is bought from Chinese industrial microorganism fungus kind preservation center, and deposit number is CICC 14080, and the preservation centre address is No. 32, Xiaoyun Road, Chaoyang District, Beijing City.
The method beneficial effect that a kind of edible mushroom solid state fermentation maize pulp of the present invention is made corn flour is: the used bacterial classification of the present invention is Ganoderma lucidum and monkey mushroom bacterium, and solid state fermentation is made high nutrition maize flour, and the corn flour of being produced has Ganoderma lucidum and monkey mushroom bacterium mycelium special delicate fragrance flavor; Be rich in vitamin A, B, D, E, mineral element is abundant, and thick polyoses content reaches 125mg/kg; Wherein ganoderma polyoses content is up to 36mg/kg, and monkey mushroom granulose content reaches 20mg/kg, in addition; After Ganoderma lucidum and the mixed culture fermentation of monkey mushroom bacterium; Must amino acid accounting for total amino acid content is 35%, is higher than conventional corn flour far away, has good health-care effect.
The fermentation seed liquid of the fermentation medium preparation of adopting is compared with the single fermentation seed liquor of prior art; Viable bacteria content, thick polyoses content, GL-B and monkey mushroom granulose content all are superior to the single fermentation seed liquor; Reason is fermentative medium formula of the present invention, helps the symplastic growth of mixed bacteria and synthesizing of functional metabolism product.
The method that a kind of rare edible mushroom solid state fermentation maize pulp provided by the invention is made corn flour; On the basis of corn with abundant nutrition composition; Contain anti-oxidant and Ganoderma lucidum that improves functions such as immunity and the active component of monkey mushroom bacterium again, meet current people food nutrition, health, natural requirement.
The specific embodiment
Below in conjunction with the specific embodiment the present invention is done explanation further, so that better understand the present invention.
Embodiment 1
Adopt the prior art culture medium to carry out single Ganoderma lucidum fermentation:
Ganoderma lucidum is bought from Chinese industrial microorganism fungus kind preservation center, and deposit number is CICC 14045, and the preservation centre address is No. 32, Xiaoyun Road, Chaoyang District, Beijing City.
The activation on the PDA flat board of female kind, long behind diameter 5cm to bacterium colony, obtain diameter 1cm bacterium piece with card punch, the fermentation medium of inoculation prior art, wherein the fermented and cultured based component is to contain in every 100ml water: sucrose 2g, soya-bean cake powder 0. 2g, KH
2PO
40. 2g, Mg SO
4. 7H
2O 0. 1g, FeSO
40. 2g.In 28 ℃, 140r/min constant-temperature shaking culture 6 days.
Table 1 zymotic fluid index
| Viable bacteria content | 10 9 cfu/ml |
| Thick polyoses content | 1.9mg/ml |
| Ganoderma polyoses content | 0.6mg/kg |
Embodiment 2
Adopt the prior art culture medium to carry out single monkey mushroom bacteria liquid fermentation:
Monkey mushroom bacterium is bought from Chinese industrial microorganism fungus kind preservation center, and deposit number is CICC 14080, and the preservation centre address is No. 32, Xiaoyun Road, Chaoyang District, Beijing City.
The activation on the PDA flat board of female kind, long behind diameter 5cm to bacterium colony, obtain diameter 1cm bacterium piece with card punch; The fermentation medium of inoculation prior art, wherein the fermented and cultured based component is to contain in every 100ml water: glucose 3g, soluble starch 2g; Yeast extract 1g, KH
2PO
40. 1g, Mg SO
4.7H
2O 0. 06g, in 27 ℃, 140r/min constant-temperature shaking culture 6 days.
Table 2 zymotic fluid index
| Viable bacteria content | 10 9 cfu/ml |
| Thick polyoses content | 1.2mg/ml |
| Monkey mushroom granulose content | 0.3mg/kg |
Embodiment 3
Adopt culture medium of the present invention to carry out Ganoderma lucidum and the mixed culture fermentation of monkey mushroom bacteria liquid:
The activation on the PDA flat board of female kind; Long behind diameter 5cm to bacterium colony; Obtain diameter 1cm bacterium piece with card punch; The inoculation fermentation culture medium adopts fermentation medium of the present invention, and wherein the prescription of fermentation medium is to contain in every 100ml water: glucose 1.5g, corn flour 3g, soya-bean cake powder 0.5g, yeast extract 0.3g, magnesium sulfate 0.15g, calcium chloride 0.02g.In 28 ℃, 140r/min constant-temperature shaking culture 6 days.
Table 3 zymotic fluid index
| Viable bacteria content | 10 11 cfu/ml |
| Thick polyoses content | 4.3mg/ml |
| Ganoderma polyoses content | 1.7mg/kg |
| Monkey mushroom granulose content | 0.9mg/kg |
Adopt the fermentation seed liquid of fermentation medium preparation of the present invention to compare with the single fermentation seed liquor; Viable bacteria content, thick polyoses content, GL-B and monkey mushroom granulose content all are superior to the single fermentation seed liquor; Reason is fermentative medium formula of the present invention, helps the symplastic growth of mixed bacteria and synthesizing of functional metabolism product.
Embodiment 4
Ferment solid-state cultivation maize pulp of single Ganoderma lucidum is made corn flour:
A. Ganoderma lucidum liquid fermentation: femalely plant activation on the PDA flat board; Long behind diameter 5cm to bacterium colony; Obtain diameter 1cm bacterium piece with card punch; The inoculation fermentation culture medium, wherein the prescription of fermentation medium is to contain in every 100ml water: glucose 1.5g, corn flour 3g, soya-bean cake powder 0.5g, yeast extract 0.3g, magnesium sulfate 0.15g, calcium chloride 0.02g.In 28 ℃, 140r/min constant-temperature shaking culture 6 days, the zymotic fluid that obtains inoculation solid-state fermentation culture medium;
B. material pre-treatment: clean maize pulp, remove the impurity in the maize pulp, using clear water to be dipped to the maize pulp water content is 60%, bottling, and sterilization is 15 minutes under 115 ℃;
C. fermentation: the inoculation when maize pulp after will sterilizing is cooled to 25 ℃; Ratio in adding 7ml in the fermentation materials of every 100g adds the Ganoderma lucidum liquid fermentation liquid; Finish after 6 days in 25 ℃ of fermentations; Again at 50 ℃ of following oven dry fermentation materials, be it to be worn into 90 purpose corn flour at 8% o'clock until its water content, this corn flour is the corn flour of Ganoderma lucidum solid state fermentation.
Each item index of table 4 corn flour
| Content of ashes (butt)/% | 2.1 |
| Crude fat content (butt)/% | 3.8 |
| Fineness degree | All through CQ10 number sieve |
| Color and luster, smell, taste | Color and luster, smell, taste that corn flour is intrinsic have ganoderma lucidum mycelium special delicate fragrance flavor simultaneously |
| Thick polysaccharide | 80mg/kg |
| GL-B | 30mg/kg |
| Essential amino acid kind and content | A wide selection of colours and designs accounts for total amino acid content 12.7% |
The corn flour that adopts above method to make; Its physical and chemical index is good; Smell, taste not only have the intrinsic characteristics of corn flour, and have ganoderma lucidum mycelium special delicate fragrance flavor, and thick polysaccharide that wherein contains and GL-B possess active function anti-oxidant and raising immunity.
Embodiment 5
Ferment solid-state cultivation maize pulp of single monkey mushroom bacterium is made corn flour:
A. monkey mushroom bacteria liquid fermentation: female kind activation on the PDA flat board; Long behind diameter 5cm to bacterium colony; Obtain diameter 1cm bacterium piece with card punch; The inoculation fermentation culture medium, wherein the prescription of fermentation medium is to contain in every 100ml water: glucose 1.5g, corn flour 3g, soya-bean cake powder 0.5g, yeast extract 0.3g, magnesium sulfate 0.15g, calcium chloride 0.02g.In 28 ℃, 140r/min constant-temperature shaking culture 6 days, the zymotic fluid that obtains inoculation solid-state fermentation culture medium;
B. material pre-treatment: clean maize pulp, remove the impurity in the maize pulp, using clear water to be dipped to the maize pulp water content is 60%, bottling, and sterilization is 15 minutes under 115 ℃;
C. fermentation: the inoculation when maize pulp after will sterilizing is cooled to 25 ℃; Add monkey mushroom bacteria liquid zymotic fluid in the ratio that adds 7ml in the fermentation materials of every 100g; Finish after 6 days in 25 ℃ of fermentations; Again at 50 ℃ of following oven dry fermentation materials, be it to be worn into 90 purpose corn flour at 8% o'clock until its water content, this this corn flour is the corn flour of monkey mushroom bacterium solid state fermentation.
Each item index of table 5 corn flour
| Content of ashes (butt)/% | 2.5 |
| Crude fat content (butt)/% | 3.2 |
| Fineness degree | All through CQ10 number sieve |
| Color and luster, smell, taste | Color and luster, smell, taste that corn flour is intrinsic have monkey mushroom bacterium mycelium special delicate fragrance flavor simultaneously |
| Thick polysaccharide | 28mg/kg |
| Monkey mushroom granulose | 13mg/kg |
| Essential amino acid kind and content | A wide selection of colours and designs accounts for total amino acid content 30% |
The corn flour that adopts above method to make; Its physical and chemical index is good; Smell, taste not only have the intrinsic characteristics of corn flour, and have monkey mushroom bacterium mycelium special delicate fragrance flavor, and the monkey mushroom granulose and the several amino acids composition that wherein contain possess anti-oxidant and immunoloregulation function.
Embodiment 6
The solid-state cultivation maize pulp of Ganoderma lucidum of the present invention and the mixed culture fermentation of monkey mushroom bacterium is made corn flour:
A. Ganoderma lucidum and the mixed culture fermentation of monkey mushroom bacteria liquid: female kind activation on the PDA flat board; Long behind diameter 5cm to bacterium colony; Obtain diameter 1cm bacterium piece with card punch; The inoculation fermentation culture medium, wherein the prescription of fermentation medium is to contain in every 100ml water: glucose 1.5g, corn flour 3g, soya-bean cake powder 0.5g, yeast extract 0.3g, magnesium sulfate 0.15g, calcium chloride 0.02g.In 28 ℃, 140r/min constant-temperature shaking culture 6 days, the zymotic fluid that obtains inoculation solid-state fermentation culture medium;
B. material pre-treatment: clean maize pulp, remove the impurity in the maize pulp, using clear water to be dipped to the maize pulp water content is 60%, bottling, and sterilization is 15 minutes under 115 ℃;
C. fermentation: the inoculation when maize pulp after will sterilizing is cooled to 25 ℃; Ratio in adding 7ml in the fermentation materials of every 100g adds Ganoderma lucidum and monkey mushroom bacteria liquid mixed culture fermentation liquid; Finish after 6 days in 25 ℃ of fermentations; Again at 50 ℃ of following oven dry fermentation materials, be it to be worn into 90 purpose corn flour at 8% o'clock until its water content, this this corn flour is the corn flour of Ganoderma lucidum and monkey mushroom bacterium mixed solid fermentation.
Each item index of table 6 corn flour
| Content of ashes (butt)/% | 2.3 |
| Crude fat content (butt)/% | 3.3 |
| Fineness degree | All through CQ10 number sieve |
| Color and luster, smell, taste | Color and luster, smell, taste that corn flour is intrinsic have glossy ganoderma and monkey mushroom bacterium mycelium special delicate fragrance flavor simultaneously |
| Thick polysaccharide | 125mg/kg |
| GL-B | 36 mg/kg |
| Monkey mushroom granulose | 20mg/kg |
| Essential amino acid kind and content | A wide selection of colours and designs accounts for total amino acid content 35% |
The corn flour that adopts the present invention to make, its physical and chemical index is good, and smell, taste not only have the intrinsic characteristics of corn flour; And having glossy ganoderma and monkey mushroom bacterium mycelium special delicate fragrance flavor, in the corn flour by glossy ganoderma and monkey mushroom bacterium mixed culture fermentation preparation, thick polyoses content, GL-B and monkey mushroom granulose content all are higher than a high strain fermentation; In addition; Essential amino acids content is high, accounts for 35% of total amino acid total amount, possess anti-oxidant with improve various active function such as immunity of organisms.
Claims (4)
1. the method that edible mushroom solid state fermentation maize pulp is made corn flour is characterized in that, adopts Ganoderma lucidum and the mixed culture fermentation of monkey mushroom bacteria liquid, and then carries out the solid state fermentation maize pulp and make corn flour.
2. a kind of edible mushroom solid state fermentation maize pulp according to claim 1 is made the method for corn flour, it is characterized in that, comprises following step:
A. Ganoderma lucidum and the mixed culture fermentation of monkey mushroom bacteria liquid: female activation on the PDA flat board, inoculation fermentation culture medium, 25-30 ℃, 120-150r/min constant-temperature shaking culture 5-7 days, the zymotic fluid that obtains inoculation solid-state fermentation culture medium of planting;
B. material pre-treatment: clean maize pulp, remove the impurity in the maize pulp, using clear water to be dipped to the maize pulp water content is 50～70%, bottling, and sterilization is 15 minutes under 115 ℃;
C. fermentation: the inoculation when maize pulp after will sterilizing is cooled to 20-25 ℃; The ratio that adds 5～10ml in the solid state fermentation material in every 100g adds Ganoderma lucidum and monkey mushroom bacteria liquid mixed culture fermentation liquid; Finish after 5～7 days in 25-30 ℃ of fermentation; Again at 50-55 ℃ of following oven dry fermentation materials, be it to be worn into 90 purpose corn flour at 8～12% o'clock until its water content.
3. a kind of edible mushroom solid state fermentation maize pulp according to claim 2 is made the method for corn flour; It is characterized in that; Among the said step a; Ganoderma lucidum and the mixed culture fermentation of monkey mushroom bacteria liquid, the prescription of fermentation medium is to contain in every 100ml water: glucose 1.5g, corn flour 3g, soya-bean cake powder 0.5g, yeast extract 0.3g, magnesium sulfate 0.15g, calcium chloride 0.02g.
4. a kind of edible mushroom solid state fermentation maize pulp according to claim 2 is made the method for corn flour, comprises following step:
A. Ganoderma lucidum and the mixed culture fermentation of monkey mushroom bacteria liquid: female kind activation on the PDA flat board; Long behind diameter 3～5cm to bacterium colony, obtain diameter 1cm bacterium piece, inoculation fermentation culture medium with card punch; Wherein the prescription of fermentation medium is to contain in every 100ml water: glucose 1.5g, corn flour 3g, soya-bean cake powder 0.5g, yeast extract 0.3g, magnesium sulfate 0.15g, calcium chloride 0.02g; In 28 ℃, 140r/min constant-temperature shaking culture 6 days, the zymotic fluid that obtains inoculation solid-state fermentation culture medium;
B. material pre-treatment: clean maize pulp, remove the impurity in the maize pulp, using clear water to be dipped to the maize pulp water content is 60%, bottling, and sterilization is 15 minutes under 115 ℃;
C. fermentation: the inoculation when maize pulp after will sterilizing is cooled to 25 ℃; Ratio in adding 7ml in the fermentation materials of every 100g adds Ganoderma lucidum and monkey mushroom bacteria liquid mixed culture fermentation liquid; Finish after 6 days in 25 ℃ of fermentations; Again at 50 ℃ of following oven dry fermentation materials, be it to be worn into 90 purpose corn flour at 8% o'clock until its water content.
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| CN103919013A (en) * | 2014-04-29 | 2014-07-16 | 黄春梅 | Processing method for ganoderma corn flour |
| CN105586273A (en) * | 2016-01-28 | 2016-05-18 | 山东省农业科学院农产品研究所 | Ganoderma amboinense bacterial liquid fermentation culture method |
| CN105586272A (en) * | 2016-01-28 | 2016-05-18 | 山东省农业科学院农产品研究所 | Ganoderma amboinense strain and application thereof |
| CN105995489A (en) * | 2016-05-30 | 2016-10-12 | 王文杰 | Edible mushroom fermented corn flour and corn product |
| CN111869820A (en) * | 2020-07-31 | 2020-11-03 | 廊坊师范学院 | Processing method and application of millet raw material |
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| CN111869820A (en) * | 2020-07-31 | 2020-11-03 | 廊坊师范学院 | Processing method and application of millet raw material |
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| Publication number | Publication date |
|---|---|
| CN102726665B (en) | 2013-09-25 |
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