CN103815412A - Foot-odor-conditioning enzyme and preparation method thereof - Google Patents
Foot-odor-conditioning enzyme and preparation method thereof Download PDFInfo
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- CN103815412A CN103815412A CN201410102197.XA CN201410102197A CN103815412A CN 103815412 A CN103815412 A CN 103815412A CN 201410102197 A CN201410102197 A CN 201410102197A CN 103815412 A CN103815412 A CN 103815412A
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- 238000002791 soaking Methods 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract 3
- 238000010025 steaming Methods 0.000 claims abstract 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 27
- 230000003750 conditioning effect Effects 0.000 claims description 19
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 16
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 abstract 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract 1
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- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
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- 235000013402 health food Nutrition 0.000 description 1
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- 235000019421 lipase Nutrition 0.000 description 1
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- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention relates to a foot-odor-conditioning enzyme and a preparation method thereof. In percentage by weight, the foot-odor-conditioning enzyme comprises the following raw materials: 20% of red rice, 20% of coarse rice, 10% of sweet potatoes, 10% of yams, 3% of lotus seeds, 5% of hyacinth beans, 10% of apples, 10% of kumquats, 3% of stevia rebaudiana, 3% of helichrysum ledifolia, 3% of dill and 3% of sunflowers; probiotic bacteria comprise 2% of orange red yeasts, 2% of rhodotorula graminis, 1% of malic acid hydrolysis yeasts, 2% of geotrichum candidum, 2% of film-forming yeasts, 2% of brettanomyces bruxellensis, 1% of streptomyces syringini, 3% of lactobacillus plantarum and 2% of lactic streptococci. The preparation method comprises the following steps: soaking, steaming or grinding according to the material characteristics, inoculating different bacteria colonies according to different fermentation periods, and performing four-stage fermentation of saccharifying, alcoholizing, acetifying and lactate generating for 108 days with spectral controlled irradiation during the period to obtain suspension liquid as the foot-odor-conditioning enzyme. The foot-odor-conditioning enzyme has the functions of clearing internal heat, benefiting the spleen and promoting diuresis, and can solve the problem of foot odor caused by damp-heat constitution.
Description
Technical field
The present invention relates to smelly ferment of a kind of conditioning pin and preparation method thereof, belong to health food technology field.
Background technology
Pin is smelly is because arch of the foot sweat gland is many, easily perspires, and in sweat, removes moisture content, salt exceptionally, also contains lactic acid and urea.Under hidrosis condition, the bacterium amount reproduction on pin also decomposes keratoprotein, adds urea, lactic acid in sweat, will send so a kind of stink.If shoes are airtight, atmosphere draught-free, stink will be more long-pending denseer, and foul smell is extremely strong.The people of beriberi generally can have perspiration, and pin is smelly, the pin symptom such as itch, the symptom such as there will be scaling, redness, bubble, breach between serious patient's toe seam, fester.The root that pin is smelly is that foot's skin perspiration is more, has foul smell, goes down for a long time and can develop into serious beriberi.Cause pin smelly be a kind of fungi that cries tinea alba bacterium, its produces unpleasant stench after decomposing skin metabolism thing.The theory of the traditional Chinese medical science is YIN-fluid steamed by YANG QI being known as sweating, such as people is in motion, and the raw sun of motion, the rising cloudy liquid of yang-energy, just forms sweat, and the principle that gelsemium is heated up water is a reason, the perspiration of appropriateness is normal phenomenon, useful to human body, but the liquid that " sweat " is the heart, if excessive sweating is just easily damaged heart-yang, become the symptom of numerous disease, if chest profuse sweating, breathe hard nervous, pale complexion, is called the sign of the heart-yang of dying, if trick is hidrosis all the year round, some imbalance of spleen and stomach function is described.In the traditional Chinese medical science, say that all wet turgors all belong to spleen, sweaty feet is exactly the category that belongs to wet, and the people that pin is smelly is especially because splenomegaly, and splenomegaly is because spleen is long-pending wet, and when splenic hygropyrexia, pin just there will be not only yellow but also smelly sweat, has also just formed sweaty feet with bromidrosis.
Know that basic reason that sweaty feet with bromidrosis forms is due to splenic hygropyrexia, just use the principle of invigorating the spleen to clear away damp pathogen heat, what the present invention is directed to is the how invigorating the spleen fermentation method that hot dampness removing provides the natural food materials of a kind of use to coordinate microorganism of dispelling, and produces out the smelly ferment of a kind of conditioning pin, helps the people who is deeply subject to the smelly puzzlement of pin.
Summary of the invention
The present invention is to provide after one is fermented via beneficial flora with red rice, brown rice, Ipomoea batatas, Chinese yam, lotus seeds, French beans, apple, kumquat, STEVIA REBAUDIANA, strawflower, dill, sunflower and produces out the smelly ferment of conditioning pin.
(1), material mixture ratio: red rice 20%, brown rice 20%, Ipomoea batatas 10%, Chinese yam 10%, lotus seeds 3%, French beans 5%, apple 10%, kumquat 10%, STEVIA REBAUDIANA 3%, strawflower 3%, dill 3%, sunflower 3%;
(2), beneficial flora: orange red yeast 2%, this yeast of standing grain 2%, solution saccharomyces mali 1%, geotrichum candidum 2%, film-forming yeast 2%, brettanomyce 2%, cloves streptomycete 1%, lactobacillus plantarum 3%, the probio that streptococcus lactis 2% forms;
(3) fermentation preparation flow:
(3-1), red rice is mixed with brown rice afterwards with 75 ℃ of water soaking 4H;
(3-2), further with steamer steam 30 minutes, then use 25 ℃ of water immersion methods, after material cooled, cover gauze moisturizing for subsequent use;
(3-3), by 3-2) step puts into fermentation cauldron after completing, and drops into orange red yeast 1%, this yeast of standing grain 1%, carried out oxidative fermentation, fermentation time 7 days, temperature maintains between 25-32 ℃, between pH value 4.6-5.8, needs during this time to keep the throughput of oxygen;
(3-4), by 3-3) after step fermented, in former fermentation cauldron, inoculate film-forming yeast 1%, brettanomyce 1%, cloves streptomycete 1% and carry out secondary fermentation, between yeast phase 7 days, temperature maintains 35-36 ℃, pH value maintains between 5.8-6.8, if pH value is not within scope, throws into go with little Su or acetic acid and adjust;
(3-5), put into pottery urn after Ipomoea batatas, Chinese yam are diced and add distilled water, boil 90 minutes, need during this time to keep the content of moisture content to avoid boiling paste, after boiling, need the height that maintains water to flood material 10cm as principle;
(3-6), by 3-5) the material webs water that boils treats that temperature drops to 30 ℃ and puts into below fermentation cauldron, inoculate orange red yeast 2%, this yeast of standing grain 2%, fermentation number of days 7 days, keep during this time the temperature of fermentation cauldron at 30-32 ℃, pH value maintains between 4.6-5.8, during this time every day 3-10 point, 16-21 point, illumination spectra 470um, the light of brightness 1500 lumens;
(3-7), by 3-6) after step fermented, in former fermentation cauldron, inoculate film-forming yeast 1%, brettanomyce 1%, cloves streptomycete 1%, carry out secondary fermentation, between yeast phase 7 days, temperature maintains 35-36 ℃, pH value maintains between 5.8-6.8, if pH value is not within scope, adjusts with sodium bicarbonate or acetic acid;
(3-8), lotus seeds are removed to the heart, apple is diced, and puts into fermentation cauldron together with French beans, cumquat, STEVIA REBAUDIANA, strawflower, dill, sunflower; (3-9), by 3-8) after step completes, inoculate orange red yeast 1%, separate saccharomyces mali 1%, film-forming yeast 2%, brettanomyce 1%, cloves streptomycete 1%, between yeast phase 14 days, temperature maintains 28-33 ℃, pH value maintains between 5.8-6.8, if pH value is not within scope, adjust with sodium bicarbonate or acetic acid;
(3-10), by 3-4), 3-7), 3-9) after having fermented, with 1:1:1 together with material and zymotic fluid combined inoculation lactobacillus plantarum 3%, streptococcus lactis 2%, between yeast phase 94 days, maintain during this time fermentation temperature 35-37 ℃, when every day, the sun rose horizon during this time, stir 7 times according to counterclockwise, when the sun lands horizontal line, be docile and obedient clockwise and stir 7 times;
(3-11), with 3000 mesh filter screen filter 23-10) residue after step fermentation gets suspension;
(3-12), further by 3-11) suspension after step completes packs into after Brown Glass Brown glass bottles and jars only, with 121 ℃ of steam sterilizings, the suspension of producing is the smelly ferment of conditioning pin.
Advantage of the present invention:
Fermentation process provided by the invention is the root of application organic grow, stem, leaf, flower, the various features of fruit, coordinate the theoretical rational proportion through character and herbal cuisine homology of returning of the traditional Chinese medical science, strict control bans use of chemical fertilizer, agricultural chemicals and genetically modified crop, smelly in line with conditioning pin, the principle of clearing heat and promoting diuresis, coordinate the fermentation character and assimilation characteristic of the various bacterial classifications in beneficial flora, the trace element that application material itself has offers the required element of growth of microorganism, and during each fermentation stage, create the different growing environment characteristic of various microorganisms, by above-mentioned raw material process alcoholization, acetify, the fermentation stage of lactic acid, ferment and to have the smelly ferment of active conditioning pin, the material adopting contains abundant organized enzyme, vitamin, the secondary metabolite of mineral matter and microorganism, in enzyme, contain protease, lipase and superoxide dismutase, be main effect enzyme of this beneficial flora, offers because the wet generation of spleen pin is smelly, and the people of sweaty feet is for the whole stomach of invigorating the spleen, and clearing damp heat-clearing, improves pin smelly, the problem of pin sweat.
Accompanying drawing explanation
Fig. 1, the smelly ferment of a kind of conditioning pin and preparation method thereof:
A1: soak A2: cook A3: one grade fermemtation (alcoholization) A4: second order fermentation (acetify)
B1: the material B2 that dices: one grade fermemtation (alcoholization) B3: second order fermentation (acetify)
C1: material disintegrating C2: one grade fermemtation (alcoholization)
D1: three grade fermemtation (lactic acid) D2: filter D3: tinning sterilizing.
The specific embodiment
Below in conjunction with concrete drawings and Examples, smelly ferment of a kind of conditioning pin of the present invention and preparation method thereof is described further:
(1), material mixture ratio: red rice 20%, brown rice 20%, Ipomoea batatas 10%, Chinese yam 10%, lotus seeds 3%, French beans 5%, apple 10%, kumquat 10%, STEVIA REBAUDIANA 3%, strawflower 3%, dill 3%, sunflower 3%;
(2), beneficial flora: orange red yeast 2%, this yeast of standing grain 2%, solution saccharomyces mali 1%, geotrichum candidum 2%, film-forming yeast 2%, brettanomyce 2%, cloves streptomycete 1%, lactobacillus plantarum 3%, the probio that streptococcus lactis 2% forms;
(3), zymotechnique flow process:
(A1), red rice is mixed with brown rice afterwards with 75 ℃ of water soaking 4H;
(A2), further with steamer steam 30 minutes, then use 25 ℃ of water immersion methods, after material cooled, cover gauze moisturizing for subsequent use;
(A3), by A2) step puts into fermentation cauldron after completing, and drops into orange red yeast 1%, this yeast of standing grain 1%, carried out oxidative fermentation, fermentation time 7 days, temperature maintains between 25-32 ℃, between pH value 4.6-5.8, needs during this time to keep the throughput of oxygen;
(A4), by A3) after step fermented, in former fermentation cauldron, inoculate film-forming yeast 1%, brettanomyce 1%, cloves streptomycete 1% and carry out secondary fermentation, between yeast phase 7 days, temperature maintains 35-36 ℃, pH value maintains between 5.8-6.8, if pH value is not within scope, adjust with sodium bicarbonate or acetic acid.
(B1), put into pottery urn after Ipomoea batatas, Chinese yam are diced and add distilled water, boil 90 minutes, need during this time to keep the content of moisture content to avoid boiling paste, after boiling, need the height that maintains water to flood material 10cm as principle;
(B2), by B1) the material webs water that boils treats that temperature drops to 30 ℃ and puts into below fermentation cauldron, inoculate orange red yeast 2%, this yeast of standing grain 2%, fermentation number of days 7 days, keep during this time the temperature of fermentation cauldron at 30-32 ℃, pH value maintains between 4.6-5.8, during this time every day 3-10 point, 16-21 point, illumination spectra 470um, the light of brightness 1500 lumens;
(B3), by B2) after step fermented, in former fermentation cauldron, inoculate film-forming yeast 1%, brettanomyce 1%, cloves streptomycete 1%, carry out secondary fermentation and carry out secondary fermentation, between yeast phase 7 days, temperature maintains 35-36 ℃, pH value maintains between 5.8-6.8, if pH value is not within scope, adjusts with sodium bicarbonate or acetic acid;
(C1), lotus seeds are removed to the heart, apple is diced, and puts into fermentation cauldron together with French beans, cumquat, STEVIA REBAUDIANA, strawflower, dill, sunflower; (C2), further by C1) after step completes, inoculate orange red yeast 1%, separate saccharomyces mali 1%, film-forming yeast 2%, brettanomyce 1%, cloves streptomycete 1%, between yeast phase 14 days, temperature maintains 28-33 ℃, pH value maintains between 5.8-6.8, if pH value is not within scope, adjust with sodium bicarbonate or acetic acid;
(D1) further by A4), B3), C2) fermented after, with 1:1:1 together with material and zymotic fluid combined inoculation lactobacillus plantarum 3%, streptococcus lactis 2%, between yeast phase 94 days, maintain during this time fermentation temperature 35-37 ℃, when every day, the sun rose horizon during this time, stir 7 times according to counterclockwise, when the sun lands horizontal line, be docile and obedient clockwise and stir 7 times;
(D2), get suspension with the residue that 3000 mesh filter screens filter after fermentation;
(D3), further by D2) suspension after step completes packs into after Brown Glass Brown glass bottles and jars only, with 121 ℃ of steam sterilizings, the suspension of producing is the smelly ferment of conditioning pin.
Smelly ferment of a kind of conditioning pin of the present invention and preparation method thereof has antipyretic, the invigorating spleen to remove dampness that relieves inflammation or internal heat, sharp stomach, the function of kidney-nourishing complement; Solve because the sweaty feet that causes of damp-heat constitution the symptom such as pin is smelly, eating method: respectively drink once 250ml at every turn in the morning and evening after with the dilution proportion of 1:5 by the conditioning smelly ferment of pin and the warm water of 30-35 ℃; Effect of the present invention is the function with microorganism fermentation, produce out the various applicable spleen in material, liver, kidney, the active nutritional element of lung, can help antipyretic, the invigorating spleen to remove dampness that relieves inflammation or internal heat, profit stomach, kidney-nourishing complement, strengthens sweaty feet damp and hot in body immunity prevention body and that cause, pin is smelly, and this product is applicable to most of young people and uses.
Although the present invention discloses as above with preferred embodiment; so it is not in order to limit the present invention, any those skilled in the art, without departing from the spirit and scope of the present invention; when doing a little modification and perfect, therefore protection scope of the present invention is worked as with being as the criterion that claims were defined.
Claims (6)
1. smelly ferment of conditioning pin and preparation method thereof, is characterized in that: after fermenting via beneficial flora with red rice, brown rice, Ipomoea batatas, Chinese yam, lotus seeds, French beans, apple, kumquat, STEVIA REBAUDIANA, strawflower, dill, sunflower, produce out the smelly ferment of conditioning pin.
2. smelly ferment of conditioning pin and preparation method thereof, its feature adopts following processing step:
(A1), material mixture ratio: red rice 20%, brown rice 20%, Ipomoea batatas 10%, Chinese yam 10%, lotus seeds 3%, French beans 5%, apple 10%, kumquat 10%, STEVIA REBAUDIANA 3%, strawflower 3%, dill 3%, sunflower 3%;
(A2), beneficial flora: orange red yeast 2%, this yeast of standing grain 2%, solution saccharomyces mali 1%, geotrichum candidum 2%, film-forming yeast 2%, brettanomyce 2%, cloves streptomycete 1%, lactobacillus plantarum 3%, the probio that streptococcus lactis 2% forms;
(A3), red rice is mixed with brown rice after with 75 ℃ of water soaking 4H, further, with steamer steaming 30 minutes, then use 25 ℃ of water immersion methods, after material cooled, cover gauze moisturizing for subsequent use;
(A4), by A3) step puts into fermentation cauldron after completing, and inoculates orange red yeast 1%, this yeast of standing grain 1%, carried out oxidative fermentation, fermentation time 7 days, temperature maintains between 25-32 ℃, between pH value 4.6-5.8, needs during this time to keep the throughput of oxygen;
(A5), by A4) after step fermented, in former fermentation cauldron, inoculate film-forming yeast 1%, brettanomyce 1%, cloves streptomycete 1% and carry out secondary fermentation, between yeast phase 7 days, temperature maintains 35-36 ℃, pH value maintains between 5.8-6.8, if pH value is not within scope, adjust with sodium bicarbonate or acetic acid;
(B1), put into pottery urn after Ipomoea batatas, Chinese yam are diced and add distilled water, boil 90 minutes, need during this time to keep the content of moisture content to avoid boiling paste, after boiling, need the height that maintains water to flood material 10cm as principle; Treat that temperature drops to 30 ℃ and puts into below fermentation cauldron, the further orange red yeast 2% of inoculation, this yeast of standing grain 2%, fermentation number of days 7 days, keep during this time the temperature of fermentation cauldron at 30-32 ℃, pH value maintains between 4.6-5.8, during this time every day 3-10 point, 16-21 point, illumination spectra 470um, the light of brightness 1500 lumens;
(B2), by B1) after step fermented, in former fermentation cauldron, inoculate film-forming yeast 1%, brettanomyce 1%, cloves streptomycete 1%, carry out secondary fermentation and carry out secondary fermentation, between yeast phase 7 days, temperature maintains 35-36 ℃, pH value maintains between 5.8-6.8, if pH value is not within scope, adjusts with sodium bicarbonate or acetic acid;
(C1), lotus seeds are removed to the heart, apple is diced, and puts into fermentation cauldron together with French beans, cumquat, STEVIA REBAUDIANA, strawflower, dill, sunflower;
(C2), by C2) after step completes, inoculate orange red yeast 1%, separate saccharomyces mali 1%, film-forming yeast 2%, brettanomyce 1%, cloves streptomycete 1%, between yeast phase 14 days, temperature maintains 28-33 ℃, pH value maintains between 5.8-6.8, if pH value is not within scope, adjust with sodium bicarbonate or acetic acid;
(D1), by A5), B2), C2) after having fermented, with 1:1:1 together with material and zymotic fluid combined inoculation lactobacillus plantarum 3%, streptococcus lactis 2%, between yeast phase 94 days, maintain during this time fermentation temperature 35-37 ℃, when every day, the sun rose horizon during this time, stir 7 times according to counterclockwise, when the sun lands horizontal line, be docile and obedient clockwise and stir 7 times;
(D2), filter D1 with 3000 mesh filter screens) residue after step fermentation is got suspension, further suspension is packed into after Brown Glass Brown glass bottles and jars only, and with 121 ℃ of steam sterilizings, the suspension of producing is nurses one's health the smelly ferment of pin.
3. smelly ferment of a kind of conditioning pin as claimed in claim 2 and preparation method thereof, it is characterized in that: orange red yeast, this yeast of standing grain, solution saccharomyces mali, geotrichum candidum, film-forming yeast, brettanomyce, cloves streptomycete, lactobacillus plantarum, the probio of streptococcus lactis composition.
4. smelly ferment of a kind of conditioning pin as claimed in claim 2 and preparation method thereof, is characterized in that: described red rice is one or more of purplish red glutinous rice, black sticky rice.
5. smelly ferment of a kind of conditioning pin as claimed in claim 2 and preparation method thereof, is characterized in that: described lotus seeds are one or more of lotus flower, lotus seed.
6. smelly ferment of a kind of conditioning pin as claimed in claim 2 and preparation method thereof, is characterized in that: described sunflower is a month bright position kind, sunbeam kind, be full of the lemon kind of sunlight, be full of one or more of orange kind of sunlight.
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