CN102907612A - Preparation method for compound microorganism fermented maize gruel - Google Patents
Preparation method for compound microorganism fermented maize gruel Download PDFInfo
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Abstract
The invention provides a preparation method for compound microorganism fermented maize gruel, which comprises the steps follows: bacillus subtilis, lactobacillus rhamnosus and lactobacillus paracasei serve as original strains, the original strains are enlarged for cultivation, and the powdered frozen-dried strains are prepared, so as to obtain compound freezing-drying fermentation through compounding. The maize meal and drinking water are mixed in the proportion of 1:4 and then heated into maize paste liquid, are inoculated with the compound freezing-drying fermentation, and undergo homogeneous ultra-high temperature instantaneous sterilizing and sterile filling, so as to prepare the delicious maize gruel convenient to eat and rich with high F value oligopeptides.
Description
Technical field
The present invention relates to a kind of preparation method of compound microorganism ferments maize gruel, be specifically related to adopt compound microorganism ferments corn flour dextrin, produce the method for maize gruel, belong to the fermented food field.
Background technology
[0002] corn is universally acknowledged " gold crop ", contain a large amount of lecithin, linoleic acid, grain alcohol, vitamin E, cellulose etc. in corn flour, have hypotensive, reducing blood lipid, anti arteriosclerosis, prevention intestinal cancer, beautifying face and moistering lotion, the various health care functions such as delay senility, be also diabetes patient's suitable good merchantable brand.Corn flour also contains trace elements of selenium, and selenium can accelerate the human body inner oxide and decompose, and suppresses malignant tumour.Contain the hydrophobic amino acids such as a high proportion of leucine, isoleucine, valine, alanine in corn protein, seldom contain the basic amino acids such as lysine, the odds ratio of branched-amino acid content and aromatic amino acid content is higher, and the amino acid of this uniqueness forms becomes zein to have the source of eliminating or alleviating the high F value oligopeptide of the multiple physiologically actives such as hepatic encephalopathy symptom, antifatigue effect, alleviation of alcohol are poisoning, inhibition cancer cell propagation.Abundant dietary fiber in corn flour can promote enterocinesia, shortens food by the gastral time, reduces the absorption of noxious material and carcinogen to the stimulation of colon, thereby can reduce the generation of colon cancer.
But the corn product mouthfeel is more coarse, although nutritive value is abundanter, but the raising gradually along with living standard, the quantity of people's edible corn goods reduces relatively, therefore develop the corn appetizing food of a kind of instant, good mouthfeel, satisfying people's nutritional need, is the significant problem that corn food needs to be resolved hurrily.
The present invention adopts biofermentation technique, prepares a kind of sweet and sour taste, instant and is rich in the maize gruel of high F value oligopeptide, and long-term drinking is significant to safeguarding body health.
Summary of the invention
The object of the invention is to provide a kind of preparation method of compound microorganism ferments maize gruel.
The object of the present invention is achieved like this: in the present invention, related percentage is mass ratio except separately having indicating, and product of the present invention adopts such method to prepare:
1. the selection of fermentative microorganism and culture medium
The three strain microorganisms that the present invention selects are purchased from Chinese industrial microorganism fungus kind preservation center, and strain name, deposit number and culture medium are as follows:
A bacterium---bacillus subtilis CICC21746 (
Bacillus Subtilis), culture medium is: peptone 5 grams, beef extract 3 grams, sodium chloride 5 grams, 1000 milliliters of distilled water are transferred PH to 7.0, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
B bacterium---Lactobacillus rhamnosus CICC6138 (
Lactobacillus rhamnosus), culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
47H
2O 0.2g, MnSO
4H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
C bacterium---lactobacillus paraceasi CICC20246 (
Lactobacillus paracasei), culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
47H
2O 0.2g, MnSO
4H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
2. the preparation process of compound freeze dried fermenting preparation
2.1 former actication of culture
Measure respectively 0.9% physiological saline 10mL in 3 in vitro, be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations, the freeze-dried vaccine powder in 3 strain bacterium ampullas all poured under germ-free condition in 0.9% physiological saline, concussion makes its dissolving, static activation is 30 minutes in 30 ℃ of insulating boxs, and is standby.
Cultivate 2.2 enlarge
2.2.1 the preparation of mother culture
Measure respectively 3 each 200mL of strain bacterium culture medium in 3 500mL triangular flasks, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, press activated bacterial classification in 10% inoculation step 2.1 of culture volume, 37 ℃ of shaking tables cultivations 24 hours, 120 rev/mins of shaking speed are as mother culture.
2.2.2 produce the preparation of leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion, be sub-packed in 3 500mL triangular flasks every bottle of 200mL, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes, by 5% volume ratio inoculation mother culture, 37 ℃ of shaking tables cultivate 28 respectively---and 36 hours, 120 rev/mins of shaking speed; Detect each zymotic fluid viable count, each zymotic fluid viable count 〉=10
9CFU/mL treats as and is fermenting-ripening, if viable count＜10
9CFU/mL continues to cultivate, until reach 10
9CFU/mL.
2.3 the preparation of powder freeze-drying lactobacillus
Import the production leavening of maturation in glass ampoule under aseptic condition, liquid level 0.8 cm to 1cm puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing, glass ampoule is used the pallet splendid attire, put into freeze dryer and carry out freeze drying, preparation powder freeze-drying lactobacillus.
2.4 the preparation of compound freeze dried fermenting preparation
By each powder freeze-drying lactobacillus weight, get A bacterium powder 3-4 part, B bacterium powder 1-3 part, C bacterium powder 2-3 part is fully made compound freeze dried fermenting preparation after mixing.
What need to further illustrate is: select fermented bacterium to be purchased from Chinese industrial microorganism fungus kind preservation administrative center in the present invention, the activation of these bacterial classifications, freeze drying process are not limited only to concrete grammar of the present invention, the composition of culture medium also is not limited to this, other routine techniques and method all are fine, as long as can improve the vigor of bacterial classification and it is prepared into lyophilized powder and convenient the use.
3. the preparation of compound microorganism ferments maize gruel
3.1 the preparation of corn flour dextrin
After being weighed, drinking water in the Sandwich pot heating, heats while stirring, when temperature reaches 85 ℃, slowly add corn flour, the addition of corn flour and drinking water weight ratio are 1:4, after stirring, 80 ℃-85 ℃ of maintenance product temperature were cooled to 37 ℃ after 20 minutes, made the corn flour dextrin standby.
3.2 microbial fermentation
Add the compound freeze dried fermenting preparation of step 2.4 preparation by 0.1% of the corn flour dextrin weight of step 3.1 preparation, 37 ℃ of heat-preservation fermentations 8 hours, the stirring while ferment, mixing speed is 30 rev/mins.
3.3 homogeneous
The complete corn flour dextrin that ferments enters the homogenizer homogeneous, and homogenization pressure 10-15MPa makes the maize gruel of structural state exquisiteness.
3.4 sterilization
Maize gruel after homogeneous adopts 140 ℃, ultra high temperature short time sterilization in 4 seconds.
3.5 can
Adopt cold-aseptic filling, make finished product.
Adopt the maize gruel of the method preparation, principle is: the A bacterium---bacillus subtilis CICC21746 produces amylase and specificity peptase during the fermentation, two kinds of enzymes act on respectively starch and the albumen in the corn dextrin, it is degraded to little molecular carbon hydrate and solubility oligopeptides, because of the higher aromatic amino acid content of branched-amino acid content in the amino acid that forms zein lower, therefore in the solubility oligopeptides that obtains after the fermentation of A bacterium, branched-chain amino acid and fragrant family amino acid ratio are higher, i.e. high F value oligopeptide; The little molecular carbon hydrate that B bacterium---Lactobacillus rhamnosus CICC6138 utilizes A bacterium degradable starch to produce produces lactic acid and bacteriocin, suppresses the growth of miscellaneous bacteria when giving the soft tart flavour of product; The C bacterium---produce exocellular polysaccharide in lactobacillus paraceasi CICC20246 metabolic process, give the stable state of product, good mouthfeel and strengthen the multiple efficacies such as immunity, inhibition tumor cell breeding.The zymogenic ingenious combination of three strains when keeping the original nutritive value of corn, is given the product various health care functions, for new approach has been opened up in the application of corn.
(4) specific embodiment
For a more detailed description to the present invention below in conjunction with specific embodiment:
Embodiment one:
The 3 strain bacterium that the present invention adopts are all purchased in Chinese industrial microorganism fungus kind preservation administrative center, are respectively: bacillus subtilis CICC21746 (
Bacillus Subtilis), Lactobacillus rhamnosus CICC6138 (
Lactobacillus rhamnosus), lactobacillus paraceasi CICC20246 (
Lactobacillus paracasei), in the present invention with above-mentioned bacterial strains referred to as A bacterium, B bacterium, C bacterium.
1. the selection of fermentative microorganism and culture medium
A bacterium---bacillus subtilis CICC21746 (
Bacillus Subtilis), culture medium is: peptone 5 grams, beef extract 3 grams, sodium chloride 5 grams, 1000 milliliters of distilled water are transferred PH to 7.0, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
B bacterium---Lactobacillus rhamnosus CICC6138 (
Lactobacillus rhamnosus), culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
47H
2O 0.2g, MnSO
4H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
C bacterium---lactobacillus paraceasi CICC20246 (
Lactobacillus paracasei), culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
47H
2O 0.2g, MnSO
4H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
2. the preparation process of compound freeze dried fermenting preparation
2.1 former actication of culture
Measure respectively 0.9% physiological saline 10mL in 3 in vitro, be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations, the freeze-dried vaccine powder in 3 strain bacterium ampullas all poured under germ-free condition in 0.9% physiological saline, concussion makes its dissolving, static activation is 30 minutes in 30 ℃ of insulating boxs, and is standby.
Cultivate 2.2 enlarge
2.2.1 the preparation of mother culture
Measure respectively 3 each 200mL of strain bacterium culture medium in 3 500mL triangular flasks, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, press activated bacterial classification in 10% inoculation step 2.1 of culture volume, 37 ℃ of shaking tables cultivations 24 hours, 120 rev/mins of shaking speed are as mother culture.
2.2.2 produce the preparation of leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion, be sub-packed in 3 500mL triangular flasks every bottle of 200mL, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes, by 5% volume ratio inoculation mother culture, 37 ℃ of shaking tables cultivate 28 respectively---and 36 hours, 120 rev/mins of shaking speed; Detect each zymotic fluid viable count, each zymotic fluid viable count 〉=10
9CFU/mL treats as and is fermenting-ripening, if viable count＜10
9CFU/mL continues to cultivate, until reach 10
9CFU/mL.
2.3 the preparation of powder freeze-drying lactobacillus
Import the production leavening of maturation in glass ampoule under aseptic condition, liquid level 0.8 cm to 1cm puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing, glass ampoule is used the pallet splendid attire, put into freeze dryer and carry out freeze drying, preparation powder freeze-drying lactobacillus.
2.4 the preparation of compound freeze dried fermenting preparation
By each powder freeze-drying lactobacillus weight, get 3 parts, A bacterium powder, 1 part, B bacterium powder, 2 parts, C bacterium powder is fully made compound freeze dried fermenting preparation after mixing.
3. the preparation of compound microorganism ferments maize gruel
3.1 the preparation of corn flour dextrin
After being weighed, drinking water in the Sandwich pot heating, heats while stirring, when temperature reaches 85 ℃, slowly add corn flour, the addition of corn flour and drinking water weight ratio are 1:4, after stirring, 80 ℃-85 ℃ of maintenance product temperature were cooled to 37 ℃ after 20 minutes, made the corn flour dextrin standby.
3.2 microbial fermentation
Add the compound freeze dried fermenting preparation of step 2.4 preparation by 0.1% of the corn flour dextrin weight of step 3.1 preparation, 37 ℃ of heat-preservation fermentations 8 hours, the stirring while ferment, mixing speed is 30 rev/mins.
3.3 homogeneous
The complete corn flour dextrin that ferments enters the homogenizer homogeneous, and homogenization pressure 10-15MPa makes the maize gruel of structural state exquisiteness.
3.4 sterilization
Maize gruel after homogeneous adopts 140 ℃, ultra high temperature short time sterilization in 4 seconds.
3.5 can
Adopt cold-aseptic filling, make finished product.
Embodiment two:
1. the selection of fermentative microorganism and culture medium
A bacterium---bacillus subtilis CICC21746 (
Bacillus Subtilis), culture medium is: peptone 5 grams, beef extract 3 grams, sodium chloride 5 grams, 1000 milliliters of distilled water are transferred PH to 7.0, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
B bacterium---Lactobacillus rhamnosus CICC6138 (
Lactobacillus rhamnosus), culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
47H
2O 0.2g, MnSO
4H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
C bacterium---lactobacillus paraceasi CICC20246 (
Lactobacillus paracasei), culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
47H
2O 0.2g, MnSO
4H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
2. the preparation process of compound freeze dried fermenting preparation
2.1 former actication of culture
Measure respectively 0.9% physiological saline 10mL in 3 in vitro, be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations, the freeze-dried vaccine powder in 3 strain bacterium ampullas all poured under germ-free condition in 0.9% physiological saline, concussion makes its dissolving, static activation is 30 minutes in 30 ℃ of insulating boxs, and is standby.
Cultivate 2.2 enlarge
2.2.1 the preparation of mother culture
Measure respectively 3 each 200mL of strain bacterium culture medium in 3 500mL triangular flasks, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, press activated bacterial classification in 10% inoculation step 2.1 of culture volume, 37 ℃ of shaking tables cultivations 24 hours, 120 rev/mins of shaking speed are as mother culture.
2.2.2 produce the preparation of leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion, be sub-packed in 3 500mL triangular flasks every bottle of 200mL, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes, by 5% volume ratio inoculation mother culture, 37 ℃ of shaking tables cultivate 28 respectively---and 36 hours, 120 rev/mins of shaking speed; Detect each zymotic fluid viable count, each zymotic fluid viable count 〉=10
9CFU/mL treats as and is fermenting-ripening, if viable count＜10
9CFU/mL continues to cultivate, until reach 10
9CFU/mL.
2.3 the preparation of powder freeze-drying lactobacillus
Import the production leavening of maturation in glass ampoule under aseptic condition, liquid level 0.8 cm to 1cm puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing, glass ampoule is used the pallet splendid attire, put into freeze dryer and carry out freeze drying, preparation powder freeze-drying lactobacillus.
2.4 the preparation of compound freeze dried fermenting preparation
By each powder freeze-drying lactobacillus weight, get 4 parts, A bacterium powder, 3 parts, B bacterium powder, 3 parts, C bacterium powder is fully made compound freeze dried fermenting preparation after mixing.
3. the preparation of compound microorganism ferments maize gruel
3.1 the preparation of corn flour dextrin
After being weighed, drinking water in the Sandwich pot heating, heats while stirring, when temperature reaches 85 ℃, slowly add corn flour, the addition of corn flour and drinking water weight ratio are 1:4, after stirring, 80 ℃-85 ℃ of maintenance product temperature were cooled to 37 ℃ after 20 minutes, made the corn flour dextrin standby.
3.2 microbial fermentation
Add the compound freeze dried fermenting preparation of step 2.4 preparation by 0.1% of the corn flour dextrin weight of step 3.1 preparation, 37 ℃ of heat-preservation fermentations 8 hours, the stirring while ferment, mixing speed is 30 rev/mins.
3.3 homogeneous
The complete corn flour dextrin that ferments enters the homogenizer homogeneous, and homogenization pressure 10-15MPa makes the maize gruel of structural state exquisiteness.
3.4 sterilization
Maize gruel after homogeneous adopts 140 ℃, ultra high temperature short time sterilization in 4 seconds.
3.5 can
Adopt cold-aseptic filling, make finished product.
Claims (1)
1. the preparation method of a compound microorganism ferments maize gruel is characterized in that it is to be prepared according to the following steps:
1) selection of fermentative microorganism and culture medium
A bacterium---bacillus subtilis CICC21746, culture medium is: peptone 5 grams, beef extract 3 grams, sodium chloride 5 grams, 1000 milliliters of distilled water are transferred PH to 7.0, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
B bacterium---Lactobacillus rhamnosus CICC6138, culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
47H
2O 0.2g, MnSO
4H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
C bacterium---lactobacillus paraceasi CICC20246, culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
47H
2O 0.2g, MnSO
4H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
2) former actication of culture
Measure respectively 0.9% physiological saline 10mL in 3 in vitro, be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations, the freeze-dried vaccine powder in 3 strain bacterium ampullas all poured under germ-free condition in 0.9% physiological saline, concussion makes its dissolving, static activation is 30 minutes in 30 ℃ of insulating boxs, and is standby.
3) preparation of mother culture
Measure respectively 3 each 200mL of strain bacterium culture medium in 3 500mL triangular flasks, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, press 10% inoculation step 2 of culture volume) in activated bacterial classification, 37 ℃ of shaking tables cultivations 24 hours, 120 rev/mins of shaking speed are as mother culture.
4) produce the preparation of leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion, be sub-packed in 3 500mL triangular flasks every bottle of 200mL, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes, by 5% volume ratio inoculation mother culture, 37 ℃ of shaking tables cultivate 28 respectively---and 36 hours, 120 rev/mins of shaking speed; Detect each zymotic fluid viable count, each zymotic fluid viable count 〉=10
9CFU/mL treats as and is fermenting-ripening, if viable count＜10
9CFU/mL continues to cultivate, until reach 10
9CFU/mL.
5) preparation of powder freeze-drying lactobacillus
Import the production leavening of maturation in glass ampoule under aseptic condition, liquid level 0.8 cm to 1cm puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing, glass ampoule is used the pallet splendid attire, put into freeze dryer and carry out freeze drying, preparation powder freeze-drying lactobacillus.
6) preparation of compound freeze dried fermenting preparation
By each powder freeze-drying lactobacillus weight, get A bacterium powder 3-4 part, B bacterium powder 1-3 part, C bacterium powder 2-3 part is fully made compound freeze dried fermenting preparation after mixing.
7) preparation of corn flour dextrin
After being weighed, drinking water in the Sandwich pot heating, heats while stirring, when temperature reaches 85 ℃, slowly add corn flour, the addition of corn flour and drinking water weight ratio are 1:4, after stirring, 80 ℃-85 ℃ of maintenance product temperature were cooled to 37 ℃ after 20 minutes, made the corn flour dextrin standby.
8) microbial fermentation
Add the compound freeze dried fermenting preparation of step 6) preparation by 0.1% of the corn flour dextrin weight of step 7) preparation, 37 ℃ of heat-preservation fermentations 8 hours, the stirring while ferment, mixing speed is 30 rev/mins.
9) homogeneous
The complete corn flour dextrin that ferments enters the homogenizer homogeneous, and homogenization pressure 10-15MPa makes the maize gruel of structural state exquisiteness.
10) sterilization
Maize gruel after homogeneous adopts 140 ℃, ultra high temperature short time sterilization in 4 seconds.
11) can
Adopt cold-aseptic filling, make finished product.
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| CN2012104448906A CN102907612A (en) | 2012-11-09 | 2012-11-09 | Preparation method for compound microorganism fermented maize gruel |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026463A (en) * | 2014-05-29 | 2014-09-10 | 东兴妙姝农业产业有限公司 | Sweet potato porridge and preparation technology thereof |
| CN108813107A (en) * | 2018-08-13 | 2018-11-16 | 吉林大学 | Peanut shell powder biological fermentation feed and preparation method thereof |
| CN111548941A (en) * | 2020-04-26 | 2020-08-18 | 黑龙江金象生化有限责任公司 | Method for activating freeze-dried strain |
| CN112111456A (en) * | 2020-08-28 | 2020-12-22 | 益善生物技术股份有限公司 | Circulating tumor cell separation and enrichment kit |
| CN113040321A (en) * | 2021-04-29 | 2021-06-29 | 遂宁市三丰食品有限公司 | Instant preserved egg and lean meat porridge and preparation method thereof |
-
2012
- 2012-11-09 CN CN2012104448906A patent/CN102907612A/en active Pending
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026463A (en) * | 2014-05-29 | 2014-09-10 | 东兴妙姝农业产业有限公司 | Sweet potato porridge and preparation technology thereof |
| CN108813107A (en) * | 2018-08-13 | 2018-11-16 | 吉林大学 | Peanut shell powder biological fermentation feed and preparation method thereof |
| CN108813107B (en) * | 2018-08-13 | 2022-05-03 | 吉林大学 | Peanut shell powder biological fermentation feed and preparation method thereof |
| CN111548941A (en) * | 2020-04-26 | 2020-08-18 | 黑龙江金象生化有限责任公司 | Method for activating freeze-dried strain |
| CN112111456A (en) * | 2020-08-28 | 2020-12-22 | 益善生物技术股份有限公司 | Circulating tumor cell separation and enrichment kit |
| CN112111456B (en) * | 2020-08-28 | 2022-05-27 | 益善生物技术股份有限公司 | Circulating tumor cell separation and enrichment kit |
| CN113040321A (en) * | 2021-04-29 | 2021-06-29 | 遂宁市三丰食品有限公司 | Instant preserved egg and lean meat porridge and preparation method thereof |
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Application publication date: 20130206 |